John Myers
Ingredients for 1 servings:
- 300 g carrot(s)
- 300 g onion(s)
- 4 garlic cloves
- 1 piece(s) of ginger root, approx. 2 cm
- 250 ml olive oil
- ½ tsp chili flakes
- 1 tsp, heaped herbs of Provence
- 100 g tomato paste, 3-fold concentrated
- pepper
- 3 tsp, heaped vegetable broth, instant
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes
as a spread, with steaks or pasta
Peel and chop the carrots, onions, garlic, and ginger, then puree them with the oil in a blender. Cook the puree with the chili flakes and herbs in a large pan over high heat for about 10 minutes, stirring constantly. Then add the tomato paste and season with stock and pepper. The paste should be tangy. While the vegetable paste is still hot, pour it into screw-top jars. This mixture yields approximately 750 grams of paste. It has a variety of uses, for example, as a spread on bread, with steaks, or with pasta. The paste will keep for at least three weeks if refrigerated.
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