Tomato Paste Recipes
Lydia Said:Making tomato paste at home question?
We Answered:Hi el_andme,
Here's an recipe:
Tomato Paste Recipe
Basically tomato paste is tomato that has been reduced, reduced again, and then reduced some more! It's ideal to make on a cold day over the gentle heat of a coal range.
24 large tomatoes
2 teaspoons salt or to taste
First score a cross on the bottom of each tomato using a sharp knife. Blanch the tomatoes in boiling water, then drop into ice cold water. After this the tomato peel should almost fall off. Pull the remaining peel off the tomatoes. Cut the core out and remove all the seeds. I keep the peelings for making homemade stock and the seeds for adding into stews etc. Chop the flesh and measure what you're left with which would normally be around 4 litres. Add Â½ teaspoon of salt to each litre. Place the tomato and salt in a large pot and simmer over a low heat for around 1 hour, stiring often to prevent any catching and burning. Remove from the heat and press through a fine sieve or process through a food mill. Return the tomatoes to the pot and continue to cook very slowly until the paste holds its shape on a spoon, approximately 2 to 3 hours. Stir occasionally to prevent any sticking.
Spoon into hot sterilized jars, leaving 3cm (1 in) at the top. Slop on a little olive oil to cover and seal. Ensure the lids have vacuum sealed, or the paste will spoil. Alternatively you can fill and freeze ice cube trays and free flow cubes of paste in freezer bags for use later.
Pantry â€¢ Sauces & Dressings â€¢ World Cuisine â€¢ Recipe Index â€¢ Ingredient Index
Have a good day. :0)
P.S. tomato sauce & even tomato juice
canned tomatoes--35 minutes pint jars--45 minutes for quarts,
canned tomato puree: 35 minutes pint jars,
canned tomato juice: 10 minutes pint--15 quarts,
My book doesn't give one for paste but I'd say about 35 minutes close to puree.
Freddie Said:Anyone have a recipe for simple tomato soup using fresh tomatoes (no canned tomatoes or tomato paste)?
We Answered:4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Fernando Said:?r=1257981487I want to make my own salt-free tomato paste but all the recipes have salt as an ingredient.?
We Answered:just dont add it
Penny Said:Whats the difference between tomato paste and double concentrated tomato paste?
We Answered:Tomato paste usually comes in 2 varieties:
so the double is the normal one, just use it as it is.
Alex Said:what can be used in place of tomato paste in recipes?
We Answered:If you can eliminate or reduce other liquids you might be able to get by with tomato sauce. It won't be as rich or "tomatoey" but you could get by.