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.
Add water, salt and vinegar. Using a masher, squish tomatoes to release pulp and juices. Add sugar.
Lower heat and cook until reduced to a beautiful dark red color. Strain skin, pulp and seeds.
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.
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…