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

Ingredients

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

Directions

  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.

Recent Posts
Archive
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

Don't miss out on updates
Join our mailing list

WHAT WE DO

Master Gardener Training

Demonstration Gardens

In person plant clinic

Ask an Expert Hotline

Annual Plant Sale

Scholarships

  FOLLOW US          facebook
  • Facebook Social Icon

Disclaimers    Privacy Policy          Copyright LCMGA 2016-2020