Tomato Paste is used in several delicious recipes and dishes
all around the world. In Lebanon, at the beginning of the fall season, ladies
prepare the homemade tomato paste for the whole year as an important part of
their Mouneh (preserved food for the winter).
Here are the ingredients:
- 5 kg of Tomatoes
- Half a Teaspoon of Citric Acid
- Two Tablespoons of Olive Oil
- Two Teaspoons of Salt
Here are the steps:
- Cut tomatoes into quarters.
- Put the tomatoes with olive oil in a large saucepan over medium heat, leave the ingredients to boil until the tomatoes are very soft and the crust is separated.
- Remove the peel from the tomatoes and add the salt and citric acid.
- Preheat the oven at a temperature of 180 ° C.
- Put the tomato in a tray in the oven until it begins to shrink. Stir with a wooden spoon every half hour.
- After three to four hours of cooking, the size of the mixture shrinks and acquires a bright color, then it dries completely from water and moisture. Please note that the cooking time varies depending on the water content of the tomato.
- Divide the tomato paste in small jars without filling them completely.
A small tip for better and longer storage is to place a teaspoon
of olive oil at the top of the mixture in every jar.
You can either keep the tomato paste jars in the
refrigerator for up to 4 or 5 weeks, or in the freezer for up to 9 months.
Comments
Post a Comment