Tomato paste
6 servings
210 minutes
You need to remember the following about tomato paste: the better the tomatoes are, the sweeter and tastier, the more interesting the paste will be. In addition, try to cook it with unrefined extra virgin olive oil - it will give the paste a strong, bright aroma. This recipe assumes long-term storage of the paste - in winter it will become an excellent ingredient in all sorts of stews, soups, shakshukas, pastas and other dishes that require a bright tomato palette.
1
Prepare all the ingredients.
2
Wash ripe tomatoes and cut them randomly.
- Tomatoes: 4 kg
3
Pour oil into the pot, add tomatoes, and bring to a boil.
- Olive oil: 60 ml
- Tomatoes: 4 kg
4
Reduce the heat and cook for 10-15 minutes until the tomatoes soften and the skin separates from the flesh.
- Tomatoes: 4 kg
5
Pass the tomatoes through a sieve, discarding the skin and seeds.
- Tomatoes: 4 kg
6
Add citric acid and salt to the tomato puree and mix well.
- Citric acid: 0.5 teaspoon
- Salt: 1.5 teaspoon
7
Preheat the oven to 140 degrees in convection mode, pour the puree onto a baking sheet and place it in the oven for 3 hours. Stir the puree every 30 minutes.
- Tomatoes: 4 kg
8
When the puree thickens and acquires a rich red color, it is ready. It needs to cool completely.
- Tomatoes: 4 kg
9
To preserve tomato paste, it can be canned in a jar or frozen in ice cube trays.
10
Use tomato paste to prepare various dishes.
