Best 2 Easy Homemade Tomato Paste Recipes
**Dive into the World of Homemade Tomato Paste: A Culinary Journey from Fresh Tomatoes to Rich, Savory Paste**
Homemade tomato paste is a culinary treasure that elevates the flavor of countless dishes with its concentrated tomato essence. This versatile ingredient adds a burst of umami, vibrant color, and a hint of sweetness to sauces, soups, stews, and marinades. Whether you're a seasoned cook or just starting your culinary adventure, crafting your own tomato paste at home is an easy and rewarding experience. With just a few simple steps, you can transform fresh, ripe tomatoes into a rich, flavorful paste that rivals store-bought options. Embrace the joy of creating this essential pantry staple with our collection of easy-to-follow recipes. From the classic slow-simmered method to innovative oven-roasted and sun-dried techniques, we've got you covered. Get ready to unlock the full potential of tomatoes and embark on a culinary journey that will transform your cooking repertoire.
**Explore a World of Tomato Paste Delights:**
* **Classic Slow-Simmered Tomato Paste:** Experience the traditional method of creating tomato paste, where time and patience bring out the essence of tomatoes.
* **Speedy Stovetop Tomato Paste:** Discover a quicker version of the classic recipe that delivers delicious results in less time.
* **Oven-Roasted Tomato Paste:** Harness the power of roasting to intensify the flavors of tomatoes and create a paste with a smoky, caramelized twist.
* **Sun-Dried Tomato Paste:** Embark on a Mediterranean-inspired adventure as you capture the sun's warmth and transform tomatoes into a concentrated burst of flavor.
* **Cherry Tomato Paste:** Discover the unique sweetness and tang of cherry tomatoes in this vibrant and flavorful paste.
* **Roasted Red Pepper Tomato Paste:** Elevate your tomato paste with the smoky sweetness of roasted red peppers, creating a complex and versatile condiment.
HOMEMADE TOMATO PASTE
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
Time 3h30m
Yield 1 to 1 1/4 cups
Number Of Ingredients 3
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.
TOMATO PASTE
Just the thing for using up a bumper crop of tomatoes, this flavorful paste can be savored for months to come.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Number Of Ingredients 3
Steps:
- 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 to pot with oil and salt. Boil, stirring and lowering heat after mixture thickens, until reduced to a very thick paste. Transfer to a lidded jar; let cool uncovered. Top with a thin film of oil, cover, and store in refrigerator up to 3 months.
Tips:
- Choose ripe, juicy tomatoes for the best flavor.
- Use a food mill or strainer to remove the seeds and skins from the tomatoes.
- Cook the tomato paste over low heat to prevent it from burning.
- Add a little sugar or salt to the tomato paste to balance the flavors.
- Store the tomato paste in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Conclusion:
Making tomato paste at home is a great way to use up fresh tomatoes and have a delicious, versatile ingredient on hand. It's also a great way to save money, as homemade tomato paste is much cheaper than store-bought. With a little time and effort, you can easily make delicious tomato paste at home that will add flavor to all your favorite dishes.
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