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Tomato Paste

How to make a concentrated paste from summer tomatoes and herbs

Recipe to make your own concentrated tomato paste with fresh herbs and capsicums. Perfect to use up a summer excess of tomatoes for use in cooking later in the year.
Course Preserve
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Author Kyrstie Barcak - A Fresh Legacy

Ingredients

  • 2 kilo of tomatoes washed and roughly chopped
  • 250 grams of capsicums chopped
  • 110 grams of fresh herbs - basil parsley and a few sprigs of oregano - remove thick stalks
  • 1 tablespoon salt
  • Olive oil to store

Instructions

  1. Add the ingredients to a deep pan and set to low heat to simmer until the mixture thickens (approximately 2-3 hours)
  2. Stir occasionally
  3. Once the mixture has thickened use a stick blender to puree the sauce
  4. Lay sheets of baking paper out onto the dehydrator shelves - the mixture filled three shelves when I made it, this may vary depending on the tomatoes that you use. Pour the liquid onto the sheets and spread evenly outwards from the center to the edges.
  5. Turn the machine to 125 degrees F or 52 degrees celcius and set for 4 hours. It will take 4-6 hours depending on how thick you spread the paste.
  6. It is ready when the mixture is thick on the sheets but is not dry as it would be if you were making fruit wraps.
  7. When the dehydrator has finished remove the shelves and scrape the paste into jars using a spatula. Push the paste down into the jar to avoid air bubbles and then add a layer of olive oil to seal the top
  8. Store in the fridge, or alternatively add the paste to ice cube trays and freeze.Each cube is about 1 tablespoon and can be used in slow cooking, casseroles, bakes etc after summer has finished.

Recipe Notes

I did not measure exactly how much this recipe made. It filled three small jars that were approximately 120 grams each.
This is the first time I've made this recipe I am not sure how long it will last in the fridge. In theory if it is covered with a layer of oil it should last about 12 months. As with any food kept in storage, check for signs of spoilage prior to using and discard immediately if you see or smell anything strange.