Depending on their size, cut the tomatoes in half or halves, then take out the seeds and extra juice.
2. Make the tomato sauce
Pour some olive oil into a big saucepan and heat it up over medium heat.
Stir to coat the prepared tomatoes in oil after adding them to the saucepan with a pinch of salt.
Simmer the tomatoes for 20 to 30 minutes, stirring now and again, or until they begin to collapse and release their juices.
3. Mix the Concoction
After the tomatoes are tender and reduced in size, take the pot from the stove and let the mixture cool somewhat.
Blend the ingredients until it’s smooth using an immersion blender or a food processor.
4. Pour the mixture through a strainer.
Over a large bowl, place a fine-mesh strainer and pour the blended tomato mixture into the sieve.
To remove any seeds or pulp, push the mixture through the strainer using a spatula or the back of a spoon.
Additionally see Crispy Air-Fried or Baked Zucchini Chips
5. Diminish and Firm
Refill the saucepan with the strained tomato puree and place it back on the burner over low heat.
Cook the puree until it thickens to the consistency of a paste, stirring from time to time. Be patient and keep cooking until the appropriate thickness is reached; this might take many hours.
6. Keep and Savor
After the tomato paste thickens, let cool fully before putting it into jars or airtight containers.
The homemade tomato paste may be frozen for extended storage or kept in the fridge for up to two weeks.
In summary
An enjoyable and tasty project that improves your favorite dishes is making your own tomato paste. You can make the greatest homemade tomato paste that will take your cookery to new levels with only a few easy steps and some ripe tomatoes. Try this easy recipe and enjoy the full-bodied taste of homemade tomato paste in your next dishes!
ADVERTISEMENT
