This is a wonderful tomato paste that can be used in so many different recipes.
When you make a homemade paste it won’t be bright and red, as you reduce it to gain the intensity of flavour, goes a more earthy colour. It can be used with fish, pasta, meat and as part of a soup.
So, you need a kilo of tomatoes, the riper the stronger the flavour.
Bunch of basil leaves
2 skinned garlic cloves
120ml cooking olive oil(not extra virgin)
1 red onion diced
2 tsp dried oregano
120g tomato puree
fresh ground black pepper to taste
sea salt to taste
250 ml water
Bring a large pot of water to the boil, score the base of the tomatoes with a knife and put in the pot. Allow the water to return to the boil, then drain immediately, removing the tomatoes. Wipe the pan dry. Finely chop the onion and the garlic, put olive oil in the pan, moderate heat then add the garlic, cook 20 seconds, then add the onion and lightly brown, add the tomato puree and stir and cook for 2-3 minutes, must not stick or burn. Add tomatoes, and mix well, add the water, bring to the boil and then reduce the heat. Add the herbs and simmer gently for about an hour, the tomatoes should have broken up, cook until the sauce has reduced so it has become a thickish paste. Blitz, taste and season if necessary, then cool and freeze. Makes 1 litre.
If you freeze it in 200g portions, then you can take it one out of the freezer as and when you need it.
