Oven-Roasted Tomato Paste or Puree
- Ready In:
- 3hrs 10mins
- Ingredients:
- 6
- Yields:
-
5 cups
ingredients
- 4 -5 lbs ripe tomatoes
- 2 tablespoons olive oil
- 4 -5 garlic cloves, minced
- salt and pepper
- dried basil
- dried oregano
directions
- 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.
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Reviews
-
Delicious and simple. I tweaked by adding garlic powder instead of garlic cloves. I used 6 medium tomatoes, and baked for only an hour and a half. I mashed halfway through, finished the baking and then added some sugar to taste, to cut down on the tomatoes's acidity. I completed the puree by using a hand-blender for 30 seconds. Thanks!
Tweaks
-
Delicious and simple. I tweaked by adding garlic powder instead of garlic cloves. I used 6 medium tomatoes, and baked for only an hour and a half. I mashed halfway through, finished the baking and then added some sugar to taste, to cut down on the tomatoes's acidity. I completed the puree by using a hand-blender for 30 seconds. Thanks!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.