Ladies special Programme Sweet Home, Making of Dum Ka Chicken, Pineapple Shrikhand and Tomato Paneer Rice in Sweet Home best of the week.
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Question by Frederick: can you make your own tomato paste?
How would you go about doing that? Are there spices added, or just tomatoes? Do you need a food processor, juicer, blender or something similar? Suggestions are greatly appreciated. Thanks.
Answer by Robalo Rafter
Home made tomato paste
4 pounds of end-of-season overripe tomatoes, peeled
1 sweet red pepper (pimiento, red bell), seeded
1-2 tablespoons of sea salt
sterilized glass jars (no tops needed)
extra virgin olive oil
This recipe can be multiplied by increasing all ingredients proportionately.
Process tomatoes and bell peppers in a food mill, processor, or blender until well pulped.
Transfer to a pot and bring to a boil.
Boil for 2-3 minutes.
Place mixture in a piece of tulle, and using a strainer, suspend it over a bowl.
Leave to drain for 12 hours in the refrigerator to remove all excess liquid.
Transfer mixture to a glass or ceramic baking dish and stir in salt.
Allow to come to room temperature then dry in a lukewarm oven (200-210°F or 95-100°C) for 15 to 20 minutes.
Spoon into sterilized glass jars, taking care to avoid creating air pockets, and top with 1/4 inch of extra virgin olive oil (enough to cover completely).
Store in the refrigerator until ready to use.
As the tomato paste is used, add more oil to the top as needed.
Jars can also be loosely covered with foil (does not replace oil – always use the oil), if desired.
These will keep well until next year’s tomato crop is ready!
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Includes coir media mixture, 12 peat pots, seeds, sprouting trays, germination bags and plant stakes. Measures 14 1/2 L. x 11″ W. …
Everything good takes time. That’s why we slowly simmer the perfect combination of authentic ingredients to make our Campbell