TO­MATO PASTE

NZ Gardener - Gifts from the Gardens - - Preserves -

Heat oven to 150°C. Roughly chop 2kg to­ma­toes. Heat ¼ cup olive oil in a large fry­ing pan over high heat. Add to­ma­toes, sea­son with salt and bring to a boil. Cook, stir­ring, un­til soft, about 8 min­utes. Pass to­ma­toes through a fine sieve. Grease a rimmed bak­ing sheet with olive oil and spread to­mato purée over sheet. Bake, us­ing a spat­ula to turn the purée over oc­ca­sion­ally, un­til most of the wa­ter evap­o­rates, about 3 hours. Re­duce heat to 120°C; cook un­til thick, an­other 20–25 min­utes. Store in fridge for up to 1 month or in freezer for up to 6 months.

OLD STYLE KETCHUP

The trick to this recipe is to roast the to­ma­toes for depth of flavour and a thick tex­ture. Use mid-sized to­ma­toes such as ’Gar­dener‘s De­light‘ or ’Mon­ey­maker‘.

In­gre­di­ents • 1½ kg to­ma­toes • sea salt • 1 ta­ble­spoon olive oil • ½ cup brown sugar • 2 cloves gar­lic, finely chopped

• 1 medium onion, finely diced • 200g to­mato con­cen­trate • 1 cup cider vine­gar • pinch of cayenne pep­per

Halve the to­ma­toes and place in a roast­ing pan cut-side up. Sprin­kle with salt and driz­zle with olive oil. Roast for 40 min­utes at 180°C un­til cooked. Cool com­pletely. Trans­fer to a food pro­ces­sor or blender and blitz un­til smooth. Warm brown sugar in a heavy-based saucepan for 1 minute over a low heat. Add gar­lic and onion. Cook for a fur­ther minute, then pour in the to­ma­toes and add to­mato con­cen­trate. Bring to the boil, then add cider vine­gar, re­duce the heat and sim­mer un­til the sauce has thick­ened to the de­sired con­sis­tency. Add a pinch of cayenne pep­per, or more if you like it spicier, then strain the hot sauce through a sieve or coarse muslin. Decant into hot, ster­ilised bot­tles and seal im­me­di­ately. Al­low the flavours to de­velop over a cou­ple of weeks be­fore open­ing.

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