Tomato Paste – Ice Cubes

Tomato Paste

I often see recipes calling for one or two tablespoons of tomato paste.  Who wants to open a store bought can for 1 or 2 tablespoons?  Plus the store bought stuff tastes like the can it comes out of…

Today I had an over abundance of cherry tomatoes, not quite enough to can though.  How about a small batch of tomato paste, frozen into cubes for use in recipes like  Coq au Vin later in the year?

4 Cups Cherry Tomatoes
1 Cup Water
1/2 tsp Sea Salt
1/2 tsp Apple Cider Vinegar
1/2 tsp Sugar

Wash and drain tomatoes. Place heavy bottomed, non-stick skillet over medium high heat. Add tomatoes, pan roast for 30 seconds to one minute. Work quickly so as not to scorch.

Tomato Paste 1

Add water, salt and vinegar. Using a masher, squish tomatoes to release pulp and juices. Add sugar.

Tomato Paste 2

Lower heat and cook until reduced to a beautiful dark red color. Strain skin, pulp and seeds.

Tomato Paste 3

Spray a clean, dry ice tray with cooking spray.  This will not only make the cubes release easier but will keep the sauce from staining your tray.  Fill with paste. Freeze.

Tomato Paste 4

Once frozen, wrap in cheap fold over sandwich bags, tie in a knot and store in a quart jar in the freezer.  Simply “plop” them into your recipes calling for a small amount of tomato paste.

This batch yielded 14 cubes, that should last until next tomato season.  Just in case I may do one more batch…


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