It’s super easy, and a little patience at the stove yields a big reward. Cook on high heat to reduce the tomatoes down to a paste consistency. I freeze them in one-tablespoon cubes and save them for blustery cold days, dropping them into steaming soups, stews, and chilis for an incredible, savory burst of umami.įarmstands are likely similarly swamped with cherry tomatoes, so now is the perfect time try homemade oven roasted cherry tomato paste for yourself. Once you have a tomato purée or tomato pulp, return it to the stove and add 1 bay leaf per 2 pounds of tomatoes. (When you use super-flavorful tomatoes, like cherry tomatoes, you don’t even need to add onions, garlic, or herbs - it tastes absolutely fabulous straight-up.)Īs with most tomato products, this tomato paste stores beautifully. This stuff shoots tomato fireworks right into your brain. Forget the canned glop you get at the grocery store. Add in 1/8 teaspoon each of ground allspice, cayenne pepper, clove and turmeric. Then measure and add in 2 tablespoons dark brown sugar, 1/2 teaspoon both of ground mustard and kosher salt. Next measure in 12 ounces of tomato paste. This past weekend, I took about half of my stacked stash of Black Cherry (the dark reds in the top above) and Violet Jasper (red and green striped) tomatoes - very flavorful small/medium-sized cherries with complex, smoky notes - roasted them, and made tomato paste for the long winter ahead. First get out a large mixing bowl or measuring cup. If you love the sweet, deep flavor of cherry tomatoes, just wait until you’ve cooked them down into concentrated tomato paste goodness. This means tomato sauce and tomato paste. They look like Christmas trees, full of red, orange, green, and yellow jewels.Ĭherry tomato plants are known to be very prolific anyway, but the happy surprise is that, a couple of times this summer, I’ve been able to harvest three or four pounds at once. Especially the cherry tomatoes: I pull pounds (plural) off the vines every week. Despite July’s odd mix of heat and rain, the combo of which can easily split every last tomato, my heirloom beauties have hung tight, with minimal cracks and a regular, generous infusion of tomatoes to consume and share. And don’t even look in the freezer: what should rightly hold loads of summer ice cream is positively stuffed with bags of Brandywines, Cherokee Purples, Purple Russians, and Black Krims, waiting for their turn in the water bath canner as tomato sauce or tomato paste. Tomatoes are stacked on every flat surface – every counter, on the toaster, on stove burners, in the bowl of the idle stand mixer. If you were to walk into my kitchen right now, you might think you had entered some kind of wonky tomato factory.
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