Tomato Paste – With just a few basic ingredients, you can make a homemade tomato paste that blows the tomatoes of the store-purchased type out of the water. Instead of a light-tasting, slightly sour ingredient, prepare a mellow paste with plenty of deep tomato flavor that is close to caramel.
It’s time for tomatoes to come out of your ears! They are still bright, red, juicy, abundant and cheap in supermarkets, even if they aren’t flooding your garden. So what are the gals associated with all those tomatoes? Of course, why make homemade tomato paste? 😉
Did you say this is surprisingly easy to create? My recipe takes just over an hour, requires only four basic ingredients and does not require any special cooking utensils or techniques.
What exactly is tomato paste?
In contrast to the sauce, tomato paste is much thicker and has a more concentrated flavor. The paste does not replace the tomatoes in the recipe. Instead, it is usually used to enrich, color and provide a richer flavored base in dishes. There are many alternatives to use in a pinch, such as cooking cans of diced tomatoes, but nothing beats the real thing!
Recipe ingredients
- tomato – You can’t make tomato paste without tomatoes! 😜 Any tomato variety can be used, but the more tomato meat, the higher the yield of tomato paste.
- Lime juice – Add delicious tang and help save the paste. It’s also the perfect flavor balancer.
How to make tomato paste
Prepare and cook tomatoes
- Cut tomatoes Remove the stems in half or quarter.
- Heat the oil – Put olive oil in a large saucepan over medium to high heat until sparkling.
- Cook tomatoes – Add tomatoes and cook until tender and the skin begins to peel from the tomato pulp.
- puree – Remove the pot from the stove and immediately pour the tomatoes into the blender. Puree until smooth.
- distortion – Sift and use a spatula to push in the tomato sauce, leaving the skin and seeds.
- Boil – Put it back in the pot. Add salt and lime juice and simmer on low heat for 1 hour or until thick.
- end – Remove from stove and allow to cool. It can be used immediately or stored in a closed refrigerator container for 5-7 days.
Tips and tricks
- To get the most flavorful tomato paste, choose beautifully ripe tomatoes by hand. They should be firm, but slightly squeezed and fragrant where the stems are attached, and soft enough to feel a little heavy. Avoid dark spots, soft spots and other scratched tomatoes.
- If you want to freeze the tomato paste, freeze it in an ice tray and then transfer the small blocks that are completely divided for cooking to a Ziplock bag for storage.
- Be sure to wash the tomatoes before cooking to keep the tomato paste free of dirt and unwanted chemicals.
Offering and storage procedures
Now you’re probably wondering how to save your well-earned source ingredients..Simply put Place in a refrigerator jar or another closed container. Use a clean spoon to take out what you need for cooking and make it last longer. 👌 You can also put the tomato paste in a closed container and freeze it for 2-3 months.
Frequently Asked Questions
Just mix 1 part of water and 1 part of tomato paste to adjust the taste. You can adjust the amount of water to get the consistency of your favorite sauce.
To make a tomato puree, lightly cook the tomatoes and then make them into a liquid puree without peeling the seeds or skin. Tomato puree is thin and is usually used as a base for tomato sauces and seasonings such as salsa. Tomato paste is rich in flavor and much richer.
To be honest, you can use any tomato, so if you have a favorite tomato, try adding its flavor to the paste! Traditionally, Roma tomatoes or San Marzano make tomato paste because they are the thickest and yield the highest yields. However, you can use more juicy varieties. The yield of paste will be reduced. 🍅
What you can make with tomato paste
With homemade pasta Pizza sauce It’s great to add this paste.I love to make Pizza roll Or just topping regularly Homemade pizza dough With this tomato paste.
Many pasta dishes benefit from the deep flavor of this homemade sauce.Try sausages and pasta, or your favorite pasta with delicious food Bolognese sauce.. 🤤
Greater tomato recipes to try
- Enchilada sauce
- Jollof rice
- Instant pot beef stew
- Chicken cacciatore
- Lasagna soup
Conclusion
This homemade tomato paste takes a little time to make, but it’s worth it. When you make a batch, let us know in the comments section below how much you love it and what recipe you are using! 🙌
See how to make
How to make tomato paste
Preparation: Five Minutes
cooking: 2 time
total: 2 time Five Minutes
Instructions
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Cut the tomatoes in half or quarter and remove the stems.
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Heat the olive oil in a large saucepan from medium heat to sparkle. Add tomatoes and cook until tender and the skin begins to peel from the meat.
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Remove the pot from the stove and immediately pour the tomatoes into the blender.
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Puree until smooth.
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Sift and squeeze the tomato sauce with a spatula, leaving the skin and seeds.
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Put it back in the pot. Add salt and lime juice and simmer on low heat for 1 hour or until thick.
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Remove from the stove.Use immediately or store in an airtight container in the refrigerator
Tips and cautions:
- To get the most flavorful tomato paste, choose beautifully ripe tomatoes by hand. They should be firm, but slightly squeezed and fragrant where the stems are attached, and soft enough to feel a little heavy. Avoid dark spots, soft spots and other scratched tomatoes.
- If you want to freeze the tomato paste, freeze it in an ice tray and then transfer the small blocks that are completely divided for cooking to a Ziplock bag for storage.
- Be sure to wash the tomatoes before cooking to prevent the tomato paste from getting dirty and unwanted residues.
- Please note that nutritional information is approximate and can vary significantly depending on the product used in the recipe.
Nutritional composition table:
Serving: 2Tbsp| calorie: 79 79kcal (Four%)| carbohydrate: 12g (Four%)| protein: 3g (6%)| thick: 3g (Five%)| Saturated fat: 1g (6%)| Polyunsaturated fat: 1g| One unsaturated fat: 2g| sodium: 170mg mg (7%)| potassium: 717mg mg (20%)| fiber: Fourg (17%)| sugar: 8g (9%)| Vitamin A: 2519IU (50%)| Vitamin C: 42mg mg (51%)| calcium: 30mg mg (3%)| iron: 1mg mg (6%)
