John Myers
Red Tomato Paste – Pesto Rosso
The perfect red tomato paste – pesto rosso recipe with a picture and simple step-by-step instructions.
Also:
- 6 small Onions, red
- 4 medium sized Cloves of garlic, fresh
- 2 Hot peppers, red, long, mild
- 1 smaller Chilli, green, fresh or frozen
- 2 tbsp Sunflower oil
- 250 g Tomato juice
- 2 tbsp Tomato paste
- 2 tbsp Lime juice, fresh
- 5 g Vegetable broth, Kraft bouillon
- 3 tbsp Herbal mix, Italy, frozen or dried
- 1 tsp Pepper, black, fresh from the mill
- 2 tsp Tapioca flour
- 2 tbsp Marsala, (fortified wine)
- Salt and pepper to taste
- Wash the tomatoes, remove the stems, peel and quarter them, remove the green stems and the grains and cut the quarters in half lengthways and crossways. Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Wash the small, green chilli, cut crosswise into thin slices, leave the grains in place and discard the stem.
- Heat the sunflower oil in a pan. Add the onions and cloves of garlic and roast well until translucent. Add tomatoes, peppers and chilli and stir-fry for 2 minutes. Deglaze with the tomato juice and simmer for 2 minutes. Put together with the remaining ingredients in a blender and puree finely for 1 minute on the highest setting.
- Return the puree to the pan and bring to a simmer. Mix the tapioca flour with the marsala, stir in and simmer for 1 minute. Season to taste with salt and pepper and fill into a sealable, sterile glass jar. Let ripen in the refrigerator for 1 day before use.
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