Someone asked recently about making tomato paste. I
came across this recipe today in "Complete Vegetarian
Kitchen", by Lorna Sass.
1/2 cup water
3 ounces sun-dried tomatoes (dry pack)
1. Bring the water to a boil in a small pot.
2. Add the tomatoes, cover, and simmer until the
tomatoes are very soft, about 3 to 10 minutes,
depending on how dry they are).
3. Lift out the tomato pieces with a slotted spoon and
puree in a blender, adding a bit of the cooking liquid
if the paste becomes too thick.
4. Use immediately or cool and freeze in quantities of
2 tablespoons in individual ice-cube molds and store,
tightly covered, for up to 4 months.
She also suggests cooling to room temp., pouring a
thin layer of olive oil on top, and refrigerating for
up to 2 weeks. I think members of this list want to
skip the olive oil!
Laurie in Oklahoma
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