Every Autumn the wonderful juicy autumnal tomatoes are used to make tomato paste, which is then frozen in small bits, ready to bring out and pop into any dish that needs it. It lasts all winter.
Ii is usually stored in individual small containers, but it could be frozen in an icecube tray and then put the cubes into ziplock bags. The cubes will be ready for you to pop straight into the pan when required.
You might also like to make Spiced Tomato Puree, Tomato Chilli Jam, or Carrot and Roast Tomato Soup. Browse all of our Italian recipes here and here and Tomato recipes here and here. Get some inspiration from our Autumn recipes here and here.
Home Made Italian Tomato Paste
Source : from my old Food_Matters Site
Prep time: 60 mins
Cooking time: 90 – 120 mins
Serves: all winter
3 Tblspn olive oil
2 cups onion, finely chopped
4 – 6 cloves garlic, finely chopped
1 – 2 red peppers, finely chopped
1 – 2 large carrots, finely chopped or grated
2 – 3 stalks celery, finely chopped
1 kg tomatoes, chopped into small pieces
Saute the onions, garlic, peppers, carrots and celery in the oil until the onions are soft and clear. Add the tomatoes and simmer until thick, approx. 45 – 60 minutes. If you chop the ingredients finely enough it will not be necessary to do anything else. Otherwise, sieve them or blend with an immersion blender.
Divide into 2 – 4 Tblspn lots and freeze. Use during winter any time tomato paste is required, or when something needs a tomato hit eg soup, risotto, paella, curries and other Indian dishes etc.