RECIPES WITH TOMATO PASTE RECIPES

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HOMEMADE TOMATO PASTE RECIPE | FOOD NETWORK KITCHEN | FOOD …



Homemade Tomato Paste Recipe | Food Network Kitchen | Food … image

When you’ve got an end-of-summer abundance of ripe tomatoes, here’s a way to preserve them that will impart a deep tomato flavor to your dishes all through the cooler months. Just a tablespoon of this homemade tomato paste will add the taste of summer to pastas, soups, stews and more. We tested a number of different methods – stovetop, oven and slow cooker. While all worked, we found the stovetop version to be the easiest, quickest and most flavorful. If you’ve really got a lot of tomatoes, feel free to double or even triple this recipe.

Provided by Food Network Kitchen

Total Time 3 hours 30 minutes

Cook Time 2 hours 30 minutes

Yield 1 to 1 1/4 cups

Number Of Ingredients 3

5 pounds ripe plum tomatoes, cored and quartered
3 tablespoons extra-virgin olive oil, plus more for storing
1 1/2 teaspoons kosher salt

Steps:

  • Stir to combine the tomatoes with the olive oil and salt in a large Dutch oven. Cover and cook over medium heat until the tomatoes give up their juices and the skins start to peel off, about 10 minutes.
  • Let cool for a few minutes, then pass the tomatoes and their juices through a food mill fitted with the finest disk into a bowl. (If you don’t have a food mill, you can press through a sieve.) Transfer the puree to the Dutch oven. Bring to a rapid simmer over medium-high heat and cook, stirring occasionally, until beginning to thicken and is reduced by about half, about 1 hour. Lower the heat so the puree is barely bubbling and continue to cook, stirring every 10 minutes or so, until very thick, 30 minutes to 1 hour more, depending on how juicy your tomatoes were. Once the puree is quite thick, keep an eye on it and cook, stirring frequently, until brick red and completely dried out (but not burnt), 10 to 15 minutes more. Let cool completely.
  • Transfer to a nonreactive jar and cover with a thin film of olive oil to prevent a crust from forming. Cover and store in the refrigerator for up to 3 weeks. For longer storage, transfer to ice cube trays and freeze. Once frozen, remove and transfer the cubes to an airtight container and freeze for up to 3 months.

RECIPES THAT USE TOMATO PASTE (WHAT TO DO WITH LEFTOVER TOMAT…
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Oct 04, 2022 · View Recipe. Tomato paste used: 3 tablespoons. Smoked ribs are the perfect canvas for this unique barbecue sauce recipe that uses tomato paste. Sweet caramelized onions, brown sugar, ketchup, and Dr. Pepper soda meet tangy cider vinegar, savory Worcestershire sauce, and smoky ancho chiles in the tomato paste infused sauce.
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From foodandwine.com
See details »


SIMPLE TOMATO PASTE RECIPE | MARTHA STEWART
1/4 teaspoon kosher salt Directions Step 1 Boil tomatoes in a pot over medium-high heat until they collapse and release their juices, about 8 minutes. Strain, removing skins and seeds; return juice and pulp …
From marthastewart.com
See details »


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Find and save ideas about recipes with tomato paste on Pinterest.
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