Tomato paste
Some recipes require tomato paste. You can prepare a lot of this when tomatoes are ready to harvest and freeze it.
NEED:
• 5 lbs. chopped plum tomatoes
• 1/ 4 cup extra-virgin olive oil
2 tbsp. • salt, to taste
Instructions - Heat 1/ 4 cup of the oil in a skillet over medium heat. Add tomatoes. Season with salt. Bring to a boil. Cook, stirring, until very soft, about 8 minutes. Pass the tomatoes through the finest plate of a food mill. Push as much of the pulp through the sieve as possible and leave the seeds behind. Cook in slow cooker for 4 hours on low. Store sealed in an airtight container in the refrigerator for up to one month, or freeze, for up to 6 months.
Some recipes require tomato paste. You can prepare a lot of this when tomatoes are ready to harvest and freeze it.
NEED:
• 5 lbs. chopped plum tomatoes
• 1/ 4 cup extra-virgin olive oil
2 tbsp. • salt, to taste
Instructions - Heat 1/ 4 cup of the oil in a skillet over medium heat. Add tomatoes. Season with salt. Bring to a boil. Cook, stirring, until very soft, about 8 minutes. Pass the tomatoes through the finest plate of a food mill. Push as much of the pulp through the sieve as possible and leave the seeds behind. Cook in slow cooker for 4 hours on low. Store sealed in an airtight container in the refrigerator for up to one month, or freeze, for up to 6 months.
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