Oven Roasted Tomato Paste

In my continuous quest to have summer last all year one of my favourite ways to preserve the taste of the season is oven roasted tomato paste.  Looking for a weekend project? Making it isn’t difficult, just a bit time intensive.  I assure you though your winter meals will thank you for it.

Ingredients

  • as many ripe roma tomatoes as you wish.  (A full baking sheet makes about one ice cube tray worth of paste.)
  • olive oil
  • sea salt

You will also need:

  • large sheet pan(s) or cookie sheets
  • parchment paper
  • food processor / belnder
  • ice cube tray

Method

  • Head to local farmers market and buy a ridiculous amount of tomatoes.
  • Preheat oven to 250 degrees.
  • Wash the tomatoes and cut them in half.
  • Cut a piece of parchment paper to fit your sheet pan(s).
  • Place tomatoes cut side up on the paper. Don’t worry, they can be packed fairly close together.  The more the merrier.

    • Drizzle olive oil over the tomatoes.
    • Sprinkle with sea salt.
    • Place in oven.
    • Allow to cook for 3-4 hours.  At about the 3 hour mark make sure you check that they haven’t started to burn on the edges.
    • When they are cooked, remove pans from the oven and let them cool.
 When the tomatoes are cool, place them in a blender.  Puree until smooth adding more olive oil if necessary.  To keep the puree for immediate use, place it in a jar in the fridge.  Ensure that there is always a thin layer of oil on top to prevent spoilage.  It should last this way for about a week.  To save some for the coming months just spoon the paste into an ice cube tray, cover and place in the freezer.  When frozen, use a knife to remove the cubes and put them in a labelled container in the freezer.  Tomato paste cubes are the perfect size to add a bit of zing to eggs, pasta, beans or vegetables in the coming months.

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