Why I'll Never Buy Tomato Paste Again



Tomato paste is one of my 'go-to' kitchen ingredients.  Combine it with some wine and a few herbs, and you end up with a fresh tasting, go with anything sauce.  


Until this year, I kept searching store shelves for the latest trendy import hoping for something that tastes rich and hearty without that metallic aftertaste.  


But then an idea struck!  A few years ago I took a chili making class when I was in Santa Fee.  Many of the sauces we made started with dried chilies.  I thought why not try making tomato paste with dried tomatoes.  I always have these in my pantry and I like them for snacks as well as cooking.  So after a number of tries, here's my latest recipe.  


Makes ~ 1/2 cup of paste



6 dried tomato halves (about 1/4 cup if using pieces)

1/4 cup liquid (chicken stock, water, apple cider, or wine--your preference)

1/2  Tbps olive oil

1 tsp dried thyme

salt to taste 



  1. Bring the liquid, olive oil, and spices to a boil, remove from heat.

  2. Add the dried tomatoes and let soak until soft--about 25 minutes.  Not all of the liquid will be absorbed.

  3. When cool enough to handle, pour liquid and tomatoes into blender and pulse until a paste forms.  It will not be as thick as store bought.  It's now ready for use.

  4. You may need to adjust your recipe since this paste will have a rich, flavorful tomato-y taste.

  5. Stores for 2-3 days in refrigerator.  Can also be frozen, but I normally only make enough for what I need.

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