Oven Roasted Tomato Paste Or Puree Recipes
OVEN-ROASTED TOMATO PASTE OR PUREE
Never thought to post this as I don't think of it as a recipe, but it came up recently in Request a Recipe, so here is what I do for whomever wants to have a go...quantities are guess-timated as I just use as many tomatoes as I've got and never measured.
Provided by evelynathens
Categories Sauces
Time 3h10m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Peel tomatoes. The easiest way to do this is to drop them into a container of boiling-hot water, leave for 1 minute, then drop them into a container of ice-water - the skin slips right off). Halve them and put into a baking pan large enough to hold them in one layer.
- Dribble with olive oil (the amount is arbitrary - I imagine that's about what I use), sprinkle with minced garlic, generously season with salt, pepper, basil and oregano. Give everything a stir to distribute.
- Pop into 350F oven and roast for about 3 hours (this is approximate - it all depends on how thick you want your puree or paste).
- When they're done, I like to mash the tomatoes into a paste because I like a more rustic texture. If you want smoother, use a processor.
- I keep the puree/paste in a tupperware container, in the refrigerator, covered by a thin film of olive oil to prevent oxidization. I dig into it almost daily to provide a burst of flavour into many, many dishes like soups, stews, sauces, gravies, omelettes, etc.
- This freezes well, too.
Nutrition Facts : Calories 116.7, Fat 6.1, SaturatedFat 0.9, Sodium 18.7, Carbohydrate 15, Fiber 4.4, Sugar 9.6, Protein 3.4
PRESERVED ROASTED TOMATO PURéE
Preserving a glut of tomatoes at the end of summer is a smart (though messy) move for cooks who want those bright flavors in the depths of January. Roasting the tomatoes before puréeing them adds depth and a subtle smoky flavor - a welcome addition to soups and sauces. Use any kind of tomatoes you like, as long as they are ripe; Brandywines and what are often called Rutgers varieties (Reds, Jersey Reds and Ramapos) work well, as do paste or Roma tomatoes. You'll need four pint-sized jars (16 ounces each) for purée storage.
Provided by Cathy Barrow
Time 3h
Yield 4 pint-sized jars
Number Of Ingredients 3
Steps:
- Heat oven to 325 degrees. Core and halve tomatoes and scoop out seeds and gel. Pile tomatoes into a large roasting pan, or on 2 sheet pans, cut side up. Do not add oil.
- Roast tomatoes for 2 hours. Thoroughly purée tomatoes using a blender or immersion blender. It should be smooth and velvety, with no pieces.
- Put a rack in a large stockpot or line pot with a folded kitchen towel, then fill pot with water and bring to a boil. Add pint jars and boil for 10 minutes. Jars may be left in warm water until ready to fill. Alternatively, sterilize jars by running them through a dishwasher cycle, keeping them warm in the machine.
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add flat lids to soften their rubber gaskets. Rings and lids may be left in water until jars are filled.
- In a nonreactive pan, bring purée to a brisk boil for 5 minutes. Ladle hot tomato purée into warm jars leaving 1/2 inch head space, plus room to accommodate lemon juice. If using citric acid, fill to 1/2 inch head space.
- Into every pint jar, add one tablespoon lemon juice or 1/4 teaspoon citric acid. If using salt, add 1/2 teaspoon to each pint jar.
- Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars upright into boiling water. Return to a full boil and process for 35 minutes. Transfer jars to a folded towel and let cool for 12 hours. Jars will ping as they seal. Once cool, test seals by removing rings and lifting jars by flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within three days or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 2 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 38 milligrams, Sugar 20 grams
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