Classic tomato paste

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.

This entry was published on January 7, 2014 at 2:29 pm. It’s filed under Sauces and Pastes and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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