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It’s mid August and my tomato plants are producing, are yours? What do you plan on making with ALL THOSE TOMATOES? Oven roasted tomato paste is an easy way to use up a ton of the tasty fruits while holding onto that great fresh tomato flavor. This year I only planted Roma tomatoes, this recipe works great for these. It can also work for your basic fleshy tomato. The majority of the time to make this recipe is hands off oven time, otherwise it’s about 15 minutes of hands on time.
HOMEMADE AND HOMEGROWN
The oven roasted tomato paste is so much tastier than what you can get in the little tins at the local grocery store. Add or subtract whatever flavor suits your taste: basil, oregano, parsley, red pepper flakes, onions, and the list can go on and on. The tomato paste can be frozen in ice cube trays and portioned out when you need it in a recipe. I opted to place mine in a small mason jar today and store it in the fridge. It can pretty much last indefinitely in the fridge as long as you pour a little oil over it and place a good sealing lid on the top.
This is what your tomatoes should look like once they are done roasting. Nice little shriveled up pieces of yummy! You can freeze them like this or pop them into a jar of oil. This time I’m pureeing mine and using it as a paste. These tomatoes are so diverse you can use them in variety of recipes or when you want to add a little punch of flavor.
My bowl of tomatoes pureed down to fill a 1/2 pint wide mouth jars. This made my house smell like an Italian restaurant and with the aromatic garlic and the tangy flavor of tomatoes in the air. I love that my garden provided my with the tomatoes and basil. Maybe next year I will plant garlic and really have a homemade and homegrown oven roasted tomato paste.
Thanks for joining me this Tasty Tuesday. Let me know how you are using up your garden harvest this summer!