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Tomato juice & tomato paste

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Ingredients for 1 servings:

  • 1 kg tomato(s), aromatic fresh
  • 15 g salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

a basic material that I always have in stock

Roughly dice the tomatoes and puree them in a saucepan. Bring the mixture to a boil, weigh it, and add 15g of salt per 1kg of tomato paste. Then pour it through a sieve. Do not stir the tomato paste to retain the pulp. Press the sieved mixture through a sieve to separate the pulp from the seeds and skin. I freeze the pulp in an ice cube tray, and I boil the juice for 90 minutes at 100°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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