Hot tomato paste

Tomato and red pepper paste
Պղպեղով լոլիկի ջուր (թթու)
رب البندورة والفلفل
Vegan
Vegan
Hot tomato paste

Ingredients

  • Tomatoes
  • Aleppo peppers
  • Sea salt

Components

Preparation

Preparing the pepper

  • Wash and dry the peppers well
  • Slice them and discard the stems and the seeds
  • Grind them using a meat grinder

Preparing the tomato juice

  • Wash the tomatoes well
  • Sort them: keep the hard ones to prepare concasse, throw away the rotten ones, etc..
  • Remove the stems and any bruises or imperfections
  • Cut the tomatoes and throw them in a tomato churning machine
  • Add a handful of sea salt to the tomatoes as they are churned into a purée
  • Push the tomato purée through a sieve
  • Squeeze out all the juices and throw away the remaining seeds and skin

Cooking the paste

In a large shallow copper pot

  • Pour the pure tomato juice through a sieve into a large copper pot which is properly set on the fireplace
  • Monitor the fire and add the necessary wood to keep the heat consistent
  • Once the juice starts boiling and thickening, add the pepper and start stirring the pot to make sure the paste doesn't stick to the pot and get burned
  • Throw in a handful of sea salt
  • Once a while, clean the sides of the pot with a flexible spatula
  • After the mixture starts to thicken, taste to adjust the salt
  • Once the mixture thickens and resembles a paste, remove it from the heat

In clean dry jars

  • Instantly fill the canning jars with the hot tomato paste
  • Tap the jars to make sure all air comes out
  • Immediately, close the lids tight
Printer friendly
Please rotate your device or visit momsnotes.me on a desktop computer.
Hot tomato paste
Condiments & preserves

Hot tomato paste

Tomato and red pepper paste

Ingredients

  • Tomatoes
  • Aleppo peppers
  • Sea salt

Preparation

Preparing the pepper

  • Wash and dry the peppers well
  • Slice them and discard the stems and the seeds
  • Grind them using a meat grinder

Preparing the tomato juice

  • Wash the tomatoes well
  • Sort them: keep the hard ones to prepare concasse, throw away the rotten ones, etc..
  • Remove the stems and any bruises or imperfections
  • Cut the tomatoes and throw them in a tomato churning machine
  • Add a handful of sea salt to the tomatoes as they are churned into a purée
  • Push the tomato purée through a sieve
  • Squeeze out all the juices and throw away the remaining seeds and skin

Cooking the paste

In a large shallow copper pot

  • Pour the pure tomato juice through a sieve into a large copper pot which is properly set on the fireplace
  • Monitor the fire and add the necessary wood to keep the heat consistent
  • Once the juice starts boiling and thickening, add the pepper and start stirring the pot to make sure the paste doesn't stick to the pot and get burned
  • Throw in a handful of sea salt
  • Once a while, clean the sides of the pot with a flexible spatula
  • After the mixture starts to thicken, taste to adjust the salt
  • Once the mixture thickens and resembles a paste, remove it from the heat

In clean dry jars

  • Instantly fill the canning jars with the hot tomato paste
  • Tap the jars to make sure all air comes out
  • Immediately, close the lids tight

Use

We use hot tomato paste in some soups, stews, dips, and stuffing.

We also consume it as a spread or a dip on it's own topped with a generous drizzle of olive oil.

Storing

Store the hot tomato paste jars in your pantry or a cool, dark place.

Store the opened jars in the fridge.



URL: https://momsnotes.me/recipes/hot-tomato-paste
Web version