chainsawxecutioner
Washing Up
- Joined
- Oct 4, 2004
- Messages
- 12
does anyone here know how to make tomato paste or sauce from scratch with fresh tomatoes?
marmalady said:Yes, I do, but I'm afraid if I post it you'll just say it's 'crap'
Yakuta said:Hi Marmalady, I remember my mother used to make a thick tomato sauce from scratch. This was back in India where canned products were not something that anyone ever used. Everything was made fresh and the long way. Here it goes:
Plum Tomatoes (about 30 or so depending on the size, you can adjust the amount to the quantity you have)
seasonings of your choice
She used to cut the tomatoes into large chunks and place it in a large saucepan. She would cover and cook them on medium heat until they were tender and the skin seperated out of the tomatoes (about 30 minutes or so).
Next let the tomato mixture cool down a tiny bit. Now seive the tomatoes through a food mill (she used a fine mesh for this, she had all different sizes of meshes). Thrown away the seeds and the skin and pour the reserved pulp in a clean saucepan. Add spices of your choices and continue to cook it until the desired thickness.
Note: There were no preservatives used and whatever she made was used within the week if not sooner.