TOMATO PASTE SAUCE RECIPES

Steps:

• Combine the tomato paste with the water in a large stainless or enamel saucepan over medium heat.
• Stir until smooth.
• Add the cayenne, chili powder, salt, cornstarch, and vinegar.
• In a food processor puree the onion and jalapeno until smooth.
• Add to tomato water mixture and bring to a boil, stirring often.
• Once you have reached the hard boil stage cook for 3 minutes, then remove from heat.
• Let stand to cool.
• Place in a tightly sealed container and place in the fridge.
• This will keep up to 2 months.
• If you wish to can this product you pour the hot liquid into clean, sterile hot half pint jars and process in a boiling water bath for 20 minutes.

Steps:

• In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes. Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes.  Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining. Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.