But being on a strict diet (SCD) which prohibits canned tomato paste and sauces, means I don’t have a stash of jars of paste in my pantry, which I would otherwise have!
Canned products may contain sugar or thickeners, both of which I cannot eat. Until I started making my own paste, my cooking did not have that same ‘oomph’ and richness which a good Italian sauce needs… Frustrating as anything and my kids missed that flavour as well. As you know, I love cooking and I love my family and I love making food which is not only healthy but tastes good, looks good and is interesting.
Once I discovered how to make my paste, I felt that I could cook again and have that taste I craved 🙂
So I just had to share this recipe. Through trial and error, I have found this is THE one I love and nothing else can match up to it.. so give yourself a favour and give it a go.
TOMATO PASTE – THERMOMIX VERSION.
- 1 onion
- 1 tbs oil
- 4 bay leaves.
- 2 tsp balsamic vinegar
- 2 tsp sea salt
- 1 kg tomatoes
- ¼ onion and chop in Thermomix. 3 seconds,Speed 5.
- Scrape down sides of bowl, Add oil, and fry … 4 to 5 minutes, varoma temp, soft speed.
- Quarter tomatoes and add to bowl. Add bay leaves, balsamic vinegar and salt.
- Blend mixture for 30 seconds. Speed 10. This will blend all peel and seeds.
- Cook for 20 minutes, aroma temperature, speed 1 with steaming basket on the lid instead of the measuring cup.
- Blend mixture again for 30 seconds, speed 10.
- Cook again. 20 minutes. Varoma temp. speed 1.
- When done, this can be used as a base sauce for recipes.
- If you wish to make a tomato paste which is stronger tasting and has less liquid, cook again for 15 minutes at Varoma Temp, speed one.
TOMATO PASTE – NON THERMOMIX VERSION.
Be sure to use the same ingredients I listed above for an amazing taste. You could easily double the recipe, too, if you are going to make it this way.
- Turn oven to 180 decrees celcius / 350 F.
- Chop tomatoes and onion.
- add oil to pan and saute onion until translucent. Add tomatoes, salt, balsamic, bay leaves.
- Cook for 10 minutes, stirring as needed.
- Blend until smooth. This may take a good minute.
- Oil a large, rimmed baking sheet with olive oil, ribbing in well.
- Transfer mixture to baking sheet.
- Bake in oven, stirring well every half an hour. (this is very important) Depending on how much liquid you have in the tray, this could take from one to three hours. You can turn down the oven temperature as you feel you are getting close to the desired consistency.