- 5 pounds plum tomatoes
- 1/4 cup olive oil, plus 2 tablespoons
- Sea salt
- McCormack® Peppercorn Medley
Preheat oven to 300 degrees.
Directions:
Roughly chop tomatoes. Heat 1/4 cup olive oil in a 12" skillet over high heat. Add tomatoes and season lightly with salt and pepper. Bring to a boil. Cook, stirring, until very soft, about 8-10 minutes.
Press the tomatoes through a fine mesh sieve, pushing as much of the pulp through the sieve as possible, leaving the seeds behind. Alternatively, pass the tomatoes through the finest plate of a food mill.
Rub a rimmed 13" x 18" baking sheet with remaining two tablespoons of olive oil. Spread tomato purée evenly over sheet. Bake, using a spatula to turn the purée over on itself occasionally, until most of the water evaporates and the surface darkens, about 3 hours. Reduce heat to 250 degrees and cook until thick and brick colored, 20–25 minutes.
Store sealed in an airtight container in the refrigerator for up to one month or freeze for up to six months.
Myrtle's Note: I added the pepper and I actually tossed in a bit of oregano. I think, next time, the more common herb might be to add some rosemary. That would work well in the recipes in which I plan to use the tomato paste. The photo below is two pounds of tomatoes reduced down.
Source: http://www.saveur.com/article/Recipes/Homemade-Tomato-Paste
Directions:
Roughly chop tomatoes. Heat 1/4 cup olive oil in a 12" skillet over high heat. Add tomatoes and season lightly with salt and pepper. Bring to a boil. Cook, stirring, until very soft, about 8-10 minutes.
Press the tomatoes through a fine mesh sieve, pushing as much of the pulp through the sieve as possible, leaving the seeds behind. Alternatively, pass the tomatoes through the finest plate of a food mill.
Rub a rimmed 13" x 18" baking sheet with remaining two tablespoons of olive oil. Spread tomato purée evenly over sheet. Bake, using a spatula to turn the purée over on itself occasionally, until most of the water evaporates and the surface darkens, about 3 hours. Reduce heat to 250 degrees and cook until thick and brick colored, 20–25 minutes.
Store sealed in an airtight container in the refrigerator for up to one month or freeze for up to six months.
Myrtle's Note: I added the pepper and I actually tossed in a bit of oregano. I think, next time, the more common herb might be to add some rosemary. That would work well in the recipes in which I plan to use the tomato paste. The photo below is two pounds of tomatoes reduced down.
Source: http://www.saveur.com/article/Recipes/Homemade-Tomato-Paste
