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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.
Best answer:
Answer by Robalo Rafter
Home made tomato paste
Ingredients:
4 pounds of end-of-season overripe tomatoes, peeled
1 sweet red pepper (pimiento, red bell), seeded
1-2 tablespoons of sea salt
.
FOR STORING
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.
Notes:
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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RECIPE FOR HOME-MADE TOMATO PASTE
Make sure the tomatoes are overripe (just before they really have to be thrown out) to get the best outcome.
Ingredients:
•4 pounds of end-of-season overripe tomatoes, peeled
•1 sweet red pepper (pimiento, red bell), seeded
•1-2 tablespoons of sea salt
•.
•FOR STORING
•sterilized glass jars (no tops needed)
•extra virgin olive oil
Preparation:
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.
In Greek homes, we often spread slices of country bread with a little olive oil, a little homemade tomato paste, and top with a crumble of feta cheese. Delicious!
Notes:
•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!