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)
- Olive oil
- 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.