Ripe tomatoes softened in a pot, passed through a sieve to remove the skins and seeds, and reduced for hours over low heat and in a low oven, to a thick, brick-red paste.
Wash the tomatoes, remove the cores and quarter each tomato.
KnifeCutting board
2
Put the tomatoes, the salt and half of the olive oil in a wide pot, cover and cook over medium heat about 20 minutes, until the tomatoes soften and release their liquid.
StoveWide, shallow pot
3
Pass the tomatoes and their liquid through a food mill or sieve and return the purée to the pot: the skins and seeds stay behind.
Food millorFine sieve
4
Cook uncovered about an hour at a lively simmer, stirring now and then, until the purée reduces by half.
StoveWooden spoon
💡The paste burns easily as it dries: stir and scrape the bottom and edges, and once it is thick, don't walk away.
5
Preheat the oven to 110°C (230°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6
Grease a wide baking dish with the rest of the olive oil and pour in the purée in a thin layer. Dry in the oven about 3 hours, stirring and scraping the edges every 30 minutes, until the paste is thick, sticky and brick red.
OvenBaking sheetSilicone spatula
7
Let cool, transfer to a jar and cover with the olive oil. Keep in the fridge for up to 3 weeks, or freeze in an ice cube tray.
Jar
180calories
4 gprotein
14 gcarbs
11 gfat
● protein 10%● carbs 31%● fat 58%
Per serving (512 g), of 4 servings
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⚖ About the ingredients
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (10) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Wide, shallow pot· Also works: Deep skillet (sauté pan) (None)· 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
Baking sheet· Also works: Baking pan (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Wooden spoon· Also works: Silicone spatula (None) · Spoon / teaspoon (regular) (a regular spoon gets hot)
Jar· Also works: Storage container (None)
Fine sieve or Food mill· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
