Grandma’s Traditional Tomato Paste
October 2, 2017
I'm picky with my tomato paste that's why I make it a point to make my own. While you can conveniently just pick any tomato paste from the supermarket, Grandma's traditional tomato paste is entirely different and utterly more delicious. I'm confident that you'd agree after you try my Grandma's recipe that's why I'm sharing it here. I won't be surprised if you will use it to replace your tomato paste.
It will take almost an entire morning to make but in the end, it is well worth the effort. You will have tomato paste to last a while through many cooking projects.
Choosing the Right Tomatoes for Your Homemade Tomato Paste:
Tomatoes are not created equal. While you can use any variety to make a paste, the yield will be different. There was a time when I experimented with heirloom slicing tomatoes and all I got, in the end, is three small jars of paste. On a different occasion, I used meaty paste tomatoes and it yielded twice as much. I have the greatest yields when I used San Marzanos and Romas. Keep this in mind before you start buying fresh tomatoes.
Make sure that you have jars ready to store your newly cooked tomato paste. Refrigerate it to maintain its freshness with a layer of olive oil on top to serve as a sealant. As long as you use a clean spoon in taking out portions from the jar, it can remain fresh for 4 weeks. If you freeze it, it can stay fresh for as long as nine months.
This recipe is brought to you by Guest Home Chef: Sumo Chef. Claire is the founder of Sumo Chef and her passion is cooking. Her unique approach to cooking is the result of her varied experience and travel abroad. She believes that food is what actually unites people and the dining table is where we set aside our differences. Sumo Chef is where she finds expression to her passion and she hope be able to contribute to your cooking experience through this. Please visit her website & try more of her fantastic recipes: http://sumochef.com/
1 Chop the tomatoes into quarters and combine them with the olive oil in a huge saucepan. Cook them until the peelings begin to separate from the flesh.
2 Preheat oven to 350 F.
3 While the tomatoes are still warm, pass them through a food mill to separate the pulp from the seeds and skin. Mix the citric acid and sea salt with the pulp and discard the seeds and the peelings.
4 Spread the tomatoes on two large baking sheets. Make sure to spread evenly to ensure an even reduction.
5 Place the baking sheets into the preheated oven. Check the tomatoes every thirty minutes, stirring the paste and changing the position of the sheets. Over time, you will notice that the tomatoes have reduced to a point where it doesn't fill the baking sheets anymore. Combine the contents into one baking sheet and continue baking.
6 When the paste has baked for 3 to 4 hours and you can no longer see any moisture dividing it, then you are done. The finished product is brick colored and shiny.
7 Transfer to your jars for storage in the refrigerator or freezer.
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