Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Easy Homemade Tomato Paste September 29, 2013

Filed under: Condiments — Low Carb Jabberwockey @ 6:09 pm
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Yes.  I said EASY.

I have made tomato paste before and it was delicious, however, I don’t actually enjoy breaking out the food mill !   Here is an adaptation that will use up the rest of your crop, AND, eliminate the fruit flies from the kitchen (they were out of control this year).

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Easy Tomato Paste.

  • Cut tomatoes in half.  Thirds if they are extra large.  Arrange on a non reactive baking sheet (the acid in the tomatoes will etch your aluminum pans).
  • Drizzle generously with olive oil, and season with Kosher salt and cracked black pepper.
  • Sprinkle with chopped basil (mine was fresh, but you can use dried), as well as minced garlic.
  • Roast at 325 F for 1.5 to 2 hours, until they are shriveled up, and there is no juice in the pan.  Don’t mind the dark burnt looking “stuff” on the bottom of the pan….it adds tremendous flavor to the paste.
  • Transfer to a blender, and puree until smooth.  I store my paste in small canning jars, and freeze.

Easy Tomato Paste

Easy Tomato Paste

Easy Tomato Paste

Easy Tomato Paste

Easy Tomato Paste

Easy Tomato Paste

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Jabberwock’s Tomato Herb Bruschetta October 13, 2012

Filed under: Side Dishes — Low Carb Jabberwockey @ 5:04 pm
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Tomato Herb BruschettaOK, not totally low carb since it’s sitting on a toasted bread platform (yes the Jabberwock stuggles occasionally with temptation – more on that later), however, it also sits wonderfully on top of a chicken breast, steak, grilled eggplant, or zucchini.  Delicious with scrambled eggs as well.

Jabberwock’s  Tomato Herb Bruschetta

1 1/2 pounds tomatoes
2 Tbsp. onion, finely chopped
5 medium garlic cloves, minced finely
1/4 cup thinly sliced fresh basil
3 Tbsp. olive oil
3 Tbsp. balsamic vinegar
1 8 oz.container fresh mozarella (diced)
1/2 tsp. Kosher salt
1/4 tsp. cracked pepper

Cut tomatoes in half, squeeze out the juice and seeds, and dice. Add rest of ingredients. Let stand at room temp for about an hour before serving.

 

Tomato Paste October 8, 2012

Filed under: Condiments — Low Carb Jabberwockey @ 7:30 pm
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Alas, the end of Summer has arrived, and the tomatoes are nearly done for the year.  Making tomato paste is easier (in my opinion) than canning, and it’s a GREAT way to get rid of those tomatoes that are overripe, spotty, bruised etc.  We have this gadget called a “Food strainer/sauce maker” that my better half got at the hardware store a few years ago.  We mostly use it for pulping blackberries to remove the seeds for jams, however, it’s also a neat way to get rid of the skins/seeds in tomatoes.

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Tomato Paste

5 lbs. Tomatoes
3/4 C. Olive oil
1 tsp. Kosher salt

Roughly chop tomatoes and let sit in a colander to drain most of the juice off. Just quartering them is fine, and you can actually leave the cores in.

Bring tomatoes, 1/2 cup olive oil, and salt to a boil on the stove, stirring occasionally.  Bring down the heat, and let simmer for 5 to 10 minutes.

Pass mixture through “the gadget” (see pics below).  A food mill works just fine for this as well.

Pour into a large sheet pan, and cook in the oven for 3.5 to 4 hours on 300 F, stirring with a spatula every 30 minutes.  As the juice cooks off you will see carmelization starting on the outer edges, just mix it all back in and redistribute to one side of the pan as it starts to cook down. As the paste begins to really thicken check it every 10 or 15 minutes.  When it starts getting a nice dark red, you know you are getting close !

Store in small jars, covering the top with a layer olive oil.  I usually make a double batch and do 2 sheet pans at once, and freeze.

Tomatoes

Simmering Tomatoes

Sauce maker

Tomatoes in the oven

 

 
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