Garden Tomato Paste Recipes

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.

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.

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.