Roasted Tomato Garlic Paste (AKA
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Roasted Tomato Garlic Paste (AKA calories by ingredient
Introduction
Who knew it was this easy to make rich, dark tomato concentrate at home? With a simple puree and a few hours in the oven the best bits of Summer can be yours! Who knew it was this easy to make rich, dark tomato concentrate at home? With a simple puree and a few hours in the oven the best bits of Summer can be yours!Number of Servings: 16
Ingredients
-
1 tbsp olive oil
18 cloves garlic, chopped roughly
1 sweet onion, chopped fine
3 lbs plum tomatoes, chopped
1/4 tsp sea salt
1/4 tsp citric acid or 1 tsp lemon juice
Directions
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