Garden Tomato Paste Recipes

GARDEN TOMATO SAUCE

Steps:

• If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
• Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to desired consistency, stirring occasionally, 1 to 1 1/2 hours. Taste and season with additional salt, pepper and/or sugar.

TOMATO GARDEN PASTA

Steps:

• Cook pasta according to package directions, adding beans during the last 5-6 minutes., Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper. Stir in the tomatoes, garlic, chives and basil. Drain pasta mixture and add to tomato mixture; toss to coat. Serve warm or at room temperature. Sprinkle with cheese just before serving.

GARDEN TOMATO PASTE

Steps:

• 1. 1 Wash tomatoes and remove cores; coarsely chop- no need to peel. 2 In a large heavy saucepan, combine tomatoes with remaining ingredients. 3 Bring to a boil, reduce heat and simmer, covered, stirring occasionally, about 25-30 minutes or until all ingredients are soft. 4 Press through a foodmill (preferable) or sieve. 5 Return to a clean heavy saucepan and cook over very low heat for about 3 hours, stirring occasionally, until very thick. 6 May take a bit longer. 7 Cool and pack into ice cube trays. 8 Freeze and transfer to freezer bags

GARDEN TOMATO PASTE

Steps:

• Wash tomatoes and remove cores; coarsely chop- no need to peel.
• In a large heavy saucepan, combine tomatoes with remaining ingredients.
• Bring to a boil, reduce heat and simmer, covered, stirring occasionally, about 25-30 minutes or until all ingredients are soft.
• Press through a foodmill (preferable) or sieve.
• Return to a clean heavy saucepan and cook over very low heat for about 3 hours, stirring occasionally, until very thick.
• May take a bit longer.
• Cool and pack into ice cube trays.
• Freeze and transfer to freezer bags.

GARDEN VEGETABLE TOMATO SAUCE

Steps:

• Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

FRESH GARDEN TOMATO SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes and increase heat to medium-high.
• Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
• Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
• Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.