HOMEMADE TOMATO PASTE RECIPE

Tomato Paste

Homemade tomato paste is capable of taking nearly any dish to next level. Making it at home is not difficult, as long as you have good tomatoes and enough time.

You will notice that the canned version is much better than the one.

TOMATO PASTE MADE OF?

Tomato paste made of tomatoes and a small amount of salt. There is no need for anything more.

In an easy process, the tomato skin and seeds are removed and cooked with salt over the stove, in the oven or under the sun until thick.

HOW TO STORE HOMEMADE TOMATO PASTE

Use a spoon to transfer the paste into clean jars, press it well down each time you put a spoon.

There is no pockets of air left. Flatten the surface and pour over the olive oil. covered entirely oil.

This will not allow the paste to become exposed to air. Tighten up the jar lid.

Keep it in the fridge or in your cupboard, away from sunlight

WHAT IS THE USE OF TOMATO PASTE?

It may sound strange to you but we also love it as a Turkish breakfast meal or party meal

Spread just a little of it over a piece of bread, drizzle a little bit of olive oil over it and top with herbs.

Have fun with that fastest crostini ever

If you want you can even put a small piece of cheese on it.

It’s also a great way to suppress your hunger if you’ve to wait for meal for long.

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Print Recipe
HOMEMADE TOMATO PASTE
Tomato Paste
Cuisine Turkish
Prep Time 40 MIN
Cook Time 45 MIN
Passive Time 1HOUR25 MIN
Servings
QT JAR
Ingredients
Cuisine Turkish
Prep Time 40 MIN
Cook Time 45 MIN
Passive Time 1HOUR25 MIN
Servings
QT JAR
Ingredients
Tomato Paste
Instructions
  1. Cut the tomatoes in half or quarters, and remove the stems. Put these in a processor for food. Puree them in lots, and pour the puree into a big pot.
  2. Sprinkle the salt over the tomato puree and heat it uncovered over medium high heat until the tomatoes release juice and start boiling. Hold to boil for about 30 minutes.
  3. When heating, remove the foams that you will see on top.
  4. Reduce heat to medium low, and allow the puree to simmer for about 40 minutes until it has a consistency. Let them cool down.
  5. Put a strainer over a large bowl. Pour the cooled tomato sauce into the strainer. Press down the sauce using a spoon until only the seeds and the skin remains in the strainer.
  6. Pour the sauce into thin layer in one or two baking sheets. Wait for 3-4 days under the sun depending on the temperature, until it gets really dense.
  7. You can then put the tomato paste into jars after this duration.
  8. Transfer the paste into clean jars using a spoon, pressing it down well each time you put a spoon. Flatten the surface and pour olive oil on it. Tighten up the jar lid. Store it away from sunlight, either in the refrigerator or in your pantry.

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