Tomato paste

Name: Tomato paste
Prep time: 1 h 10 min
Cook time: 3 h 15 min
Total time: 4 h 25 min
Ingredients: 4kg very ripe roma tomatoes, washed, roughly chopped; 56.88 gm extra virgin olive oil; 4 sprigs fresh oregano, washed; 3.60 gm sea salt; 1/2 tsp citric acid; 9.20 gm extra virgin olive oil, extra

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Prep Time: 70 minutes

Cook Time: 195 minutes

Total: 265 minutes

Servings: 1

Author : Kim Coverdale

gifts olive oil citric acid

Ingredients

Remove All · Remove Spices · Remove Staples

4kg very ripe roma tomatoes, washed, roughly chopped56.88 gm extra virgin olive oil4 sprigs fresh oregano, washed3.60 gm sea salt1/2 tsp citric acid9.20 gm extra virgin olive oil, extra

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Instructions

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Step 1

Place tomato, oil and oregano in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until tomato is tender and skin has separated from flesh. Set aside for 10 minutes to cool slightly. Remove and discard oregano.

Step 2

Preheat oven to 160C/140C fan-forced.

Step 3

Push tomato mixture through a fine sieve over a large bowl or jug. Discard seeds and skin. Add salt and citric acid to tomato puree. Stir well to combine. Divide mixture between 2 shallow baking trays with sides.

Step 4

Bake for 3 hours, stirring every 30 minutes and swapping position of trays between shelves, or until tomato puree becomes a thick, reddish-brown paste and liquid has evaporated. Allow to cool. Spoon into a 1-cup-capacity clean glass jar. Spoon extra oil evenly on top of paste in jar. Secure lid. Refrigerate for up to 1 month (see note) or freeze for up to 6 months.