EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Today’s recipe is tomato paste. You may be wondering “why should I do it at home when I already find it in the very practical tubes at the supermarket?”.
The answer is that it really lasts for a very long time and the taste is really much better than what you buy at the supermarket. I advise you to try it at least once, it is true, it is not a very fast recipe but I assure you that then you will not be able to do without it and you will always have it ready in your pantry.
You can also freeze it and not buy the ready one anymore. So I, really got into doing as many things as possible at home. Come on, try making tomato paste, it’s too much fun!
Ingredients for 4 people: 4 kg pomodori – 4 cucchiai di sale – olio extravergine di oliva
WHICH TOMATOES TO CHOOSE
The best varieties of tomatoes for making tomato paste are perini (long) tomatoes or San Marzano kind.
It’s very important that the tomatoes are very ripe.
PREPARE THE TOMATO SAUCE
Wash the tomatoes and dry them.
Cut the tomatoes into 4 parts and drain them lightly. Put the chopped tomatoes in a saucepan, cover with the lid and cook for about 40 minutes over low heat until they are completely flaked. Put the cooked tomatoes in a colander and remove the excess liquid.
Put all the tomatoes in a blender and after mixing, in a pan with the salt.
Cook for about 1 hour over low heat, stirring constantly.
HOW TO MAKE TOMATO CONCENTRATE
IN A POT:
Put the tomato sauce you have obtained in a pot without the lid and cook it for 2 or 3 hours, stirring continuously with a wooden spoon until it becomes thick.
IN THE OVEN
Put the tomato puree on a pan with well-spread parchment paper and put it in a preheated static oven at 100 ° for about 3 hours, stirring occasionally.
IN THE SUN
Put the tomato puree on large pans or plates and them in the sun for about 3 days, turning it occasionally so that it dries.
HOW TO STORE THE TOMATO CONCENTRATE
When you have obtained a dense and full-bodied tomato concentrate with one of the 3 procedures described, proceed to storage. Sterilize the jars well by boiling them in a pot for about 20 minutes then remove them from the water with tongs and dry them with a clean cloth.
Put the tomato paste in the jars, cover with extra virgin olive oil and close the jars. Put the jars wrapped in a clean tea towel (so they don’t collide while boiling) to boil in a pot covered with water and boil for another 20 minutes.
Remove the jars from the water, dry them and let them rest until they are cold.
HOW TO USE THE TOMATO CONCENTRATE
You can use the tomato paste in the TOMATO SAUCE to make it tastier.
You can use it to “color” sauces such as mayonnaise and make it pink.
You can add it to sandwich or bread dough to make it tastier.
You can also use it as a main ingredient in MEAT SAUCES.
The tomato paste can be kept closed in the jars in the pantry for the whole winter.
Once the jar is opened, keep it in the fridge for about 1 week, always covered with oil.
You can also put the concentrate in ice cubes containers, freeze it and use it whenever you need it.
Enjoy your meal!