Tomatoes are a versatile ingredient and they can be added to any meal to boost flavour and thickness.
Tomato paste is something that has been evading me for a long time. It was difficult to get the consistency right but I finally found a sweet spot in terms of balance of ingredients and the results have been good so far.
Here is how to make a simple tomato sauce paste at home. You can use the paste in stews or spoon over fried meats or pasta.
Tomatoes (about ½ a Kg)
Chopped onions (one medium onion)
Minced garlic (one to one-and-a-half cloves)
Basil (1/2 tsp)
Oregano (1/2 tsp)
Fresh basil and oregano can be found at the herbs section in Chandarana supermarket. You can also use the dried herbs.
Wash the tomatoes then boil then whole until their skins start to peel.
Drain the water and run over cool water. Peel off the skins then set aside.
Chop onions and garlic (pounded) then add to pan. Fry them together in olive oil until they are soft.
Add the tomatoes.
Simmer the sauce on low heat in an uncovered pan and stir frequently to keep it from burning.
Leave it on low heat until it reaches your desired thickness.
Add your tomato paste to jars for storage and keep in the fridge. You may add lemon juice to boost the acidity.