30 October 2015

Homemade Tomato Paste: Quick and Easy To Make Sauce/Dip

I have been wanting to make a tomato paste at home with spaghetti in mind
but never been able to do so for various reasons. 
One, I don't have a regular use for it (referring to tomato paste). 
Two, I am no longer fond of it (not the spaghetti per se, but the processed pasta).
Three, neither does my husband (doesn't like both at all).

But I saw a facebook post of Vegan Afritada, a dish made of potato, garbanzo beans, and bell pepper with TVP and seasoned with tomato paste, garlic, etc. That propelled the "trying things out" in me. And so finally, for the first time in my life, I made my own version of tomato paste.

It really turned out delicious. In fact, a much sumptuous than the regular tomato paste that I have tasted before.
Even B (my husband) says, "It's not bad at all" and "Yeah, quite good".
And when asked if it can be made again.
"Yes", he said. And that is the cue because he generally says "not bad at all, but cannot be made again and again". Yet this one, among a few, made it across his line of "can be made again".
(Just a tip, my husband will rather eat raw food than cooked ones. Unfortunately, there isn't enough variety of fruits and vegetables than can be eaten raw here in our area, so, we made a deal to manage what raw items we can get with 1 meal-cooking a day).

(Referring now to the tomato paste)

It's homemade so it's preservative-free!
And you really know what's in it.

~Picture 1
pureed tomato, black pepper powder, 
garlic, palm sugar, olive oil~

So, here's the recipe. It's so simple, quick and easy to make
that there's no need to make it bulk.
 (Now I realized)
Just make it whenever there is a need for it.

  • 6 tomatoes, ripe and red
  • 2-3 cloves garlic
  • 1/2 tsp. black pepper powder
  • 1 small cube palm sugar
  • 1 tsp. olive oil
  • a pinch of salt

  • Wash tomatoes properly. Make a cross slit at the bottom and boil to soften them. The tomatoes are ready once their skin starts to peel off. Keep them cool. 
  • Once cooled, keep them in a blender and make a puree. You can do this in batches and make sure that everything is well-churned.
  • Once the puree is done, pour into a deep pan. Add a little water to the blender to remove the remaining traces of tomato puree.
  • Add crushed and minced garlic, palm sugar, black pepper powder, a pinch of salt and olive oil (see picture 1).
  • Bring to a boil. Simmer till it slowly becomes drier. You can cover and stir occasionally.
  • Once desired consistency is achieved, check the taste. Adjust if necessary. 
  • Turn off the stove and let it cool. The tomato paste is ready!

~Some people boil the tomatoes and then peel and discard the skin. I prefer to leave it on.
~I tried churning the tomatoes immediately once (meaning, I didn't boil them) and I couldn't make out any difference. The main reason I boil them is that our blender is not a heavy-duty one. So if your blender/mixer's performance is excellent, you might as well try this method.
~Others strain or sieve the puree and only the juice is used for the making of paste, but my version includes the pulp.
~Instead of crushing and mincing the garlic, you can churn the cloves along with the tomatoes.
~I have not tried making much of it for later use because there is no need to do so. The next time that I will be using a tomato paste will be 15-20 days later, or even 1 month.

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