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Simple Tomato Paste
Recipe Summary
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
3 tablespoons extra-virgin olive oil
3 pounds paste tomatoes, coarsely chopped
1/4 teaspoon coarse salt
Cook's Notes
The tomato paste can be refrigerated in an airtight container up to 3 weeks or frozen up to a year.
Gallery
Simple Tomato Paste
Recipe Summary
Yield: Makes about 1 cup
Gallery
Simple Tomato Paste
Simple Tomato Paste
Simple Tomato Paste
Recipe Summary
Yield: Makes about 1 cup
Recipe Summary
Yield: Makes about 1 cup
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 pounds paste tomatoes, coarsely chopped
- 1/4 teaspoon coarse salt
Directions
Preheat oven to 250 degrees. Heat oil in a large, heavy saucepan over medium heat. Add tomatoes and salt. Cook, stirring occasionally, until the tomatoes have broken down, 5 to 10 minutes.
Pass tomatoes through a food mill or a fine sieve; discard seeds and skin.
Pour sauce evenly onto a rimmed baking sheet. Bake until mixture begins to thicken, about 3 hours. Stir with a rubber spatula to redistribute, and spread evenly on sheet. If tomato mixture no longer fills sheet, transfer to a smaller sheet.
Bake until liquid has completely evaporated and mixture has thickened, about 3 hours more, stirring every 30 minutes.
Cook's Notes
The tomato paste can be refrigerated in an airtight container up to 3 weeks or frozen up to a year.
Cook’s Notes
The tomato paste can be refrigerated in an airtight container up to 3 weeks or frozen up to a year.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Simple Tomato Paste
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Simple Tomato Paste
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
