I made the stewed tomateos that Wayne posted the recipe for. Haven't tried
them yet. They look and smell good though!

I have extra tomatoes left over. Does anyone have a recipe for tomato
paste? I'd appreciate it if someone could post one or send me in the right
direction.

Sindir



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"Sindir" > wrote in message
...
> I made the stewed tomateos that Wayne posted the recipe for. Haven't
tried
> them yet. They look and smell good though!
>
> I have extra tomatoes left over. Does anyone have a recipe for tomato
> paste? I'd appreciate it if someone could post one or send me in the
right
> direction.
>
> Sindir
>
>

Tomato paste involves a lot of standing at the stove and stirring. The last
couple of years I've made roasted tomatoes instead. I use them the same as
a paste but I like the flavor better.

Roasted Tomatoes

-Slip the peel
-cut any that are over 3" diameter in half
-place on baking sheet with at least 1/2" sides - cut side down - the
tomatoes can touch, but you only want 1 layer deep
-roast in 350* oven
-you can add onions, garlic, peppers before or during roasting if you want

-check after 45 min - depending on how juicy the 'maters were it might take
a couple of hours
-they are done when they slightly brown and collapse
-let sit in pan out of oven for about 10 min to loosen juices
-scrape into food processor and process until smooth
(alternate method - stir well and leave chunky)
-package and freeze --I freeze in ice cube trays and then package in plastic
bags because I never seem to need more than 1 or 2 at a time

One joy of roasting the tomatoes is that you can do as many as you can fit
into the oven or as few as one small (toaster oven) pan at a time.

Deb
--
If *I* ran the world, we'd all face different challenges! ;>

Deb wrote:

> "Sindir" > wrote in message
> ...
> > I made the stewed tomateos that Wayne posted the recipe for. Haven't
> > tried them yet. They look and smell good though!
> > I have extra tomatoes left over. Does anyone have a recipe for tomato
> > paste? I'd appreciate it if someone could post one or send me in the
> > right direction.
> > Sindir
> >
>
> Tomato paste involves a lot of standing at the stove and stirring. The last
> couple of years I've made roasted tomatoes instead. I use them the same as
> a paste but I like the flavor better.
>
> Roasted Tomatoes
> -Slip the peel
> -cut any that are over 3" diameter in half
> -place on baking sheet with at least 1/2" sides - cut side down - the
> tomatoes can touch, but you only want 1 layer deep
> -roast in 350* oven
> -you can add onions, garlic, peppers before or during roasting if you want
>
> -check after 45 min - depending on how juicy the 'maters were it might take
> a couple of hours
> -they are done when they slightly brown and collapse
> -let sit in pan out of oven for about 10 min to loosen juices
> -scrape into food processor and process until smooth
> (alternate method - stir well and leave chunky)
> -package and freeze --I freeze in ice cube trays and then package in plastic
> bags because I never seem to need more than 1 or 2 at a time
>
> One joy of roasting the tomatoes is that you can do as many as you can fit
> into the oven or as few as one small (toaster oven) pan at a time.
>
> Deb

Yeehaa, this shore looks like winner. Clipped & filed & posted on the fridge!
Edrena