Roasted Tomato Garlic Paste (AKA
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 tbsp olive oil18 cloves garlic, chopped roughly1 sweet onion, chopped fine3 lbs plum tomatoes, chopped1/4 tsp sea salt1/4 tsp citric acid or 1 tsp lemon juice
Preheat the oven to 275F.
In a deep, non-stick pan, heat the oil.
Add the garlic and onions and cook, stirring often, for 10 minutes over medium heat.
Scrape into a food processor with the tomatoes and salt and puree smooth.
Run through a food mill, discarding seeds and skins.
Pour pulp into a baking dish (I used a 9" square).
Place in the oven and bake 3 - 4 hours, or until very thick, dark and pasty. Stir every hour or so to prevent burning.
Stir in the citric acid.
Allow to cool before placing into a plastic or glass container and storing in the fridge or freezer.
This will keep in the fridge about 1 week, frozen up to 6 months. If canning, process in a hot water bath for 45 minutes.
Serving Size: Makes about 1 cup
In a deep, non-stick pan, heat the oil.
Add the garlic and onions and cook, stirring often, for 10 minutes over medium heat.
Scrape into a food processor with the tomatoes and salt and puree smooth.
Run through a food mill, discarding seeds and skins.
Pour pulp into a baking dish (I used a 9" square).
Place in the oven and bake 3 - 4 hours, or until very thick, dark and pasty. Stir every hour or so to prevent burning.
Stir in the citric acid.
Allow to cool before placing into a plastic or glass container and storing in the fridge or freezer.
This will keep in the fridge about 1 week, frozen up to 6 months. If canning, process in a hot water bath for 45 minutes.
Serving Size: Makes about 1 cup
Nutritional Info Amount Per Serving
- Calories: 33.9
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 8.5 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.2 g
- Protein: 1.0 g
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