We did it!  We finally made Tomato Paste!

I have been slowly working my way through my cupboard to make more of the ‘basic’ pantry items that I use all the time. So far, I’ve made BBQ sauce, sweet chilli sauce, tomato sauce, chutney and now tomato paste.

I hope your family enjoys it too.

Related recipe:  vegetable stock paste

February 20, 2018
  • 10m
  • 1h
  • 1h 15m

Ingredients

  • 2 brown onion
  • 1 kg tomato
  • 6 garlic clove
  • 2 long red chillies
  • 30 g salt
  • 2 tbsp. vegetable stock paste
  • 1/2 c water
  • 2 green apple

Instructions

Thermal Cooking Method

  1. Peel and quarter onions and roughly chop tomatoes. Place half the tomatoes and onions into the mixing jug (as it doesn't all fit at once) and blitz for 10 seconds/speed 7. Work up to this speed slowly as your machine may bounce around.
  2. Peel garlic and apple, also core and roughly chop apple, and add these with the rest of the ingredients and blitz again, this time for 30 seconds. Again, work up to speed 7 slowly.
  3. Cook for 60 minutes/steaming temp/speed 2/MC off/simmering basket on top to prevent splatter.
  4. Once cooked, puree the mix by slowly increasing the speed up to 9, puree for 1 minute.
  5. Store in the fridge in sterilised glass jars.

Traditional Cooking Method

  1. Peel, core, and dice apples, tomatoes, and onions and place in a large pot.
  2. Add all other ingredients and cook over medium heat for 40-60 minutes until reduced and thick.
  3. Once cooked, puree until smooth. Be careful to not get splattered because the sauce will be hot!
  4. Store in your fridge in sterilised glass jars.
  • Lots