Tomato Paste
Preserves • Icelandic
Description
When it comes to tomato paste, remember this: the better the tomatoes, the sweeter and tastier they are, the more interesting the paste will turn out. Additionally, try to make it with unrefined extra virgin olive oil – it will give the paste a strong, vibrant aroma. This recipe is designed for long-term storage of the paste — in winter, it will become an excellent ingredient for various stews, soups, shakshukas, pastas, and other dishes where a bright tomato flavor is needed.
Ingredients
- Tomatoes 10 lbs
- Olive Oil 0 fl oz
- Salt 1½ spoons
- Citric Acid ½ spoons
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Wash the ripe tomatoes and cut them into random pieces.
Step 3
Pour oil into a pot, add the tomatoes, and bring to a boil.
Step 4
Reduce the heat and simmer for 10–15 minutes, until the tomatoes soften and the skin separates from the flesh.
Step 5
Pass the tomatoes through a sieve, discarding the skins and seeds.
Step 6
Add citric acid and salt to the tomato puree, and mix well.
Step 7
Preheat the oven to 285°F on the convection setting, pour the puree onto a baking tray, and place it in the oven for 3 hours. Stir the puree every 30 minutes.
Step 8
When the puree thickens and takes on a rich red color, it is ready. Allow it to cool completely.
Step 9
To preserve tomato paste, you can either can it in a jar or freeze it in ice cube trays.
Step 10
Use tomato paste to prepare various dishes.
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