Tomato Paste Recipe

darkestangel1, Nov 16, 9:04am
Can anyone please give me any recipes and suggestions!

carlosjackal, Nov 17, 12:27am
This is a recipe I have used over and over. It is from the Cuisine mag. Issue 133 March 2009.

Slow-Cooked Tomato, Garlic and Onion Paste:

>3 tablespoons olive oil
>4 onions, sliced
>8 cloves garlic, peeled
>3kg tomatoes, cored and chopped
>1/2 cup raw sugar
>1 cup white wine vinegar
>1 teaspoon salt

Heat the olive oil in a large, wide, heavy based saucepan over a low
heat.

Add the onions and garlic, and fry very gently for 60 mins, stirring
occasionally. After about 40 mins the onions will start sticking a little, so
stir them more often to prevent them browning.

Add the tomatoes, bring to the boil and simmer a further 1½ hours,
stirring ocassionally. Be VERY careful towards the end of the cooking
time as the thick paste has a habit of exploding when stirred! Keep it
covered as much as possible with a splatter guard.

Remove from the heat and set aside until it's cool enough to handle.

Place the mixture in a food processor and blend to a paste.

Return to the pan with the sugar, vinegar and salt and bring to the boil,
then spoon into hot, sterilised jars and seal immediately. Makes 750ml.

carlosjackal, Nov 17, 12:27am
This is a recipe I have used over and over. It is from the Cuisine mag. Issue 133 March 2009.

Slow-Cooked Tomato, Garlic and Onion Paste:

>3 tablespoons olive oil
>4 onions, sliced
>8 cloves garlic, peeled
>3kg tomatoes, cored and chopped
>1/2 cup raw sugar
>1 cup white wine vinegar
>1 teaspoon salt

Heat the olive oil in a large, wide, heavy based saucepan over a low
heat.

Add the onions and garlic, and fry very gently for 60 mins, stirring
occasionally. After about 40 mins the onions will start sticking a little, so
stir them more often to prevent them browning.

Add the tomatoes, bring to the boil and simmer a further 1½ hours,
stirring ocassionally. Be VERY careful towards the end of the cooking
time as the thick paste has a habit of exploding when stirred! Keep it
covered as much as possible with a splatter guard.

Remove from the heat and set aside until it's cool enough to handle.

Place the mixture in a food processor and blend to a paste.

Return to the pan with the sugar, vinegar and salt and bring to the boil,
then spoon into hot, sterilised jars and seal immediately. Makes 750ml.

Edited to add the "blurb" included with the recipe:
Slowly cooking the tomatoes down results in a rich but very smooth-tasting paste - perfect in soups, stews, pasta dishes and as the base sauce for pizza. It is best preserved in small jars as you only need a little at a time. Once opened, store in the refrigerator for up to a week.

impressions, Nov 17, 4:21am
Anyone got a good recipe, I like a good herby thick paste not a sauce.

lythande1, Nov 17, 5:40am
Peel and cook down the tomatoes until thick. I'd freeze then thaw them first, gets rid of a lot of water. Once it's cooked down a fair bit, sieve it then cook some more. Thats it really. Add herbs if you like but I'd add them once I was using it in the recipe.

uli, Feb 5, 3:46am
bump for kirmag