Tomato paste is an ingredient that we use in a lot of our cooking!!
Rather than purchasing tomato paste from the shops, we prefer to get boxes of ripe tomatoes (especially when they are marked down in price) from the farmers markets to make up a few batches of our own tomato paste.
This is also a good way to use up ripe tomatoes that might be in your fridge if you don’t plan to eat them – avoid wasting the tomatoes and cook them into a paste instead.
- 1500g or 1.5kg ripe tomatoes, quartered
- 10g olive oil
- 10g salt
1. Add the quartered tomatoes (1500g) to the bowl and chop for 5 seconds/speed 8.
2. Cook for 45 minutes/steaming temperature/speed 1/MC off/place simmering basket on top of the lid.
3. Mix for 1 minute/gradually reaching speed 9. It is important to increase the speed slowly.
4. Select one of the following options to reduce the tomato paste:
Continue to cook for another 20 minutes/speed 1/MC off/place simmering basket on top of the lid.
Pour the mixture onto an baking tray and cook in the oven for 2-3 hours at 100 degrees, fan forced. Stir the mixture every 30 minutes.
Put the mixture in the hot sun for a few days to dry out. Store the paste indoors through the night to avoid any dampness from the night air.
5. Check the consistency of the paste. If the mixture has not reduced to your preferred thickness, continue to cook for longer. Check the mixture regularly.
6. Once the paste has reduced to a desired thickness, take the baking tray out of the oven and allow it to cool.
7. Store the tomato paste in sterilised glass jars and refrigerate. Use as needed.
- Cooking the paste in the oven (option 2) will create a more concentrated and robust taste.
- Portion the tomato paste into ice cube containers and freeze. Once frozen, transfer the cube portions into a zip lock bag. Store in the freezer and use as needed.