Simple Tomato Paste Recipes

TOMATO PASTE

Steps:

• Boil tomatoes in a pot over medium-high heat until they collapse and release their juices, about 8 minutes. Strain, removing skins and seeds; return juice and pulp to pot with oil and salt. Boil, stirring and lowering heat after mixture thickens, until reduced to a very thick paste. Transfer to a lidded jar; let cool uncovered. Top with a thin film of oil, cover, and store in refrigerator up to 3 months.

SIMPLE TOMATO PASTE

Steps:

• Preheat oven to 250 degrees. Heat oil in a large, heavy saucepan over medium heat. Add tomatoes and salt. Cook, stirring occasionally, until the tomatoes have broken down, 5 to 10 minutes.
• Pass tomatoes through a food mill or a fine sieve; discard seeds and skin.
• Pour sauce evenly onto a rimmed baking sheet. Bake until mixture begins to thicken, about 3 hours. Stir with a rubber spatula to redistribute, and spread evenly on sheet. If tomato mixture no longer fills sheet, transfer to a smaller sheet.
• Bake until liquid has completely evaporated and mixture has thickened, about 3 hours more, stirring every 30 minutes.

SIMPLE TOMATO SAUCE

Steps:

• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

SIMPLE TOMATO SOUP

Steps:

• Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

EASY TOMATO SAUCE

Steps:

• In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.