Tomato Paste recipe
For everyone who has a glut of tomatoes, here is a handy recipe to transform your excess into beautiful tomato paste, which will keep for a year!
5 kg ripe tomatoes, quartered
1/4 cup (55 grams) fine sea salt
1/4 cup (60 ml) olive oil
Method:
Place tomatoes in a large bowl, sprinkle with sea salt, cover, stand overnight.
Rinse tomatoes, drain, press firmly through coarse sieve, discard pulp.
Press puree through fine sieve, discard any seeds.
Place puree in large pan, simmer, uncovered, stirring occasionally, about 3.5 hours or until very thick and dark in colour.
Spoon hot paste into hot sterilised jars, pour in a little olive oil to cover paste completely and seal immediately.
Makes about 3 cups (750 ml)
Store in a dark cupboard for up to a year.
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