Hot off the Grill

SEPTEMBER RECIPE

Easiest Ever Tomato Paste

I was harvesting 15-20 pounds of ripe tomatoes a week from my home garden. Tired of canning jars of tomato chutney and relish, I thought about making tomato paste. This is a combination of two recipes plus some ingenuity on my part.

I use a slow cooker, a large electric pot that uses very low heat and cooks slowly. Because the tomato flavor is concentrated,

you don’t need a lot of the paste added to a recipe.

5 pounds ripe tomatoes, any variety
1 teaspoon salt

Core the tomatoes and chop roughly into quarters or sixths. Place in a blender and blend until smooth. Strain well to remove skins and seeds. You will have a watery liquid. Place in a slow cooker, add the salt and cook starting with high heat, for a total of 9-10 hours or more. For the first few hours leave the lid off to allow the liquid to evaporate. Stir occasionally.

As the liquid reduces, cover with the lid slightly ajar. Reduce the heat to simmer stirring more frequently to avoid scorching. When the paste is very thick, turn off the cooker and let it cool completely.

Since I use the paste to add flavor to sauces I place 2 tablespoons in small plastic bags and store in the freezer. Alternatively, you can freeze in ice cube trays and store in a plastic bag.

 

Coming soon...2018 HOLIDAY MENUS
*FULL A LA CARTE MENU AVAILABE ON ALL HOLIDAYS IN ADDITION TO THE SPECIAL MENU OPTIONS

 


 

 

 

 

[email protected]   |   7399 St. Helena Highway, Napa, CA 94558  |  707.944.2424   |   © Mustards Grill