Thermomix Tomato Paste No Added Sugar Recipes

THERMOMIX TOMATO PASTE - NO ADDED SUGAR

Steps:

• Place the carrot in the TM bowl with enough water to cover by about an inch. Cook 20 min/100º/speed soft.
• Pour out the water and add about half the tomatoes to the TM bowl. Cut the rest so that they'll fit through the hole in the lid - if you use Roma tomatoes you won't need to do this step - they fit fine!
• Gradually turn the speed up to 6. Add the remaining tomatoes into the bowl as it is mixing. After all the tomatoes are in, mix 15 seconds/speed 6.
• Add all remaining ingredients. Mix 10 seconds/speed 6.
• Cook 30 minutes/Varoma/speed 1.5. Scrape down sides.
• Cook 30 minutes/Varoma/speed 1.5 again. Scrape down sides. If the paste is the color and consistency that you like, you're done. If you want your paste thicker or darker red, keep going with the cooking and scraping down in 10 minute intervals until it looks right.
• Remove from heat and freeze whatever you aren't going to use today. It doesn't keep well in the fridge. I froze mine in silicone cupcake cups - 50 grams in each cup. I got about 250 grams of paste from my 1.5 kg of tomatoes.

TOMATO PASTE

Steps:

• Peel, core and chop tomatoes; measure to 8 quarts.
• Add salt.
• Place in a large stainless or enamel pot and simmer for 1 hour.
• Remove and put through a food mill.
• Return to pot and continue to cook-around 2 hours-or until it holds its shape-like tomato paste.
• Spoon into clean hot jars leaving 1/4-inch head space.
• Process in a boiling water bath for 30 minutes at altitudes up to 1000 feet.
• Note-if your going to make quarter pints same process time please.

OVEN-ROASTED TOMATO PASTE OR PUREE

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.