Tomato paste

Approaching the end of summer, also the end of vegetable gardening here. It is time to deal with a large quantity of tomato harvest, some are not fully ripe, some are split due to heavy rain, so the best way is to turn them into tomato paste for storage.

The intense flavor of homemade tomato paste is unbeatable. 

1. Remove unripe and split parts, cut into big cubes, keep the middle seed and liquid, full of umami flavor.

2. Spread on large shallow baking trays, cook at 95˚C to soften, pass through vegetable sieve to remove skin and seed.

3. Return to large shallow baking trays, cook at 95˚C to concentrate, stir and mix every few hours, until required thickness.

4. Season with salt and olive oil, warm for another 15 minutes before filling jars for storage.