Friday, October 24, 2014
YOLO COUNTY NEWS
99 CENTS

Preserve tomatoes by making tomato paste

0911 tomato paste 1W

To begin cooking tomato paste, fill a stainless-steel pot that has a thick bottom with whole, peeled tomatoes. Crush lightly with a potato masher if you like. SHNS photo

By
From page A11 | September 11, 2013 |

By Aimee Blume

As September rolls on and your tomato plants go into their final fury of production, if you can or preserve, you might consider making tomato paste from some of that bounty.

Although canned diced tomatoes or tomato sauces are certainly delicious and just what you need for some recipes, there are benefits to making some paste as well. It’s not only easier, but the finished product has a greatly reduced volume and can be easily stored in the freezer.

There are varieties of tomatoes, such as Roma and San Marzano, that are developed specifically for cooking into paste and sauce. They are drier and have fewer seeds than normal slicing tomatoes. Use them if you have them, but regular tomatoes work fine, too. You just have to cook them a little longer to evaporate all that juice.

To make tomato paste, pick and peel your tomatoes. Then simply throw them, whole, into a large stainless-steel pot with a heavy bottom. You may remove the seeds if you wish, but it isn’t necessary. The pot must be stainless steel or enameled cast iron or the like — don’t use unfinished aluminum because it can react with the acidic sauce during the long cooking time. And the pan must have that heavy bottom. Tomatoes are sugary and are guaranteed to scorch on the bottom of a thin hot pot.

Once the tomatoes are in the pot, smash them up a bit with a potato masher, and add salt and seasonings of your choice. I like a sprinkle of allspice and nutmeg and a big pinch of white pepper. Don’t add too many spices and herbs, because the mixture will be reducing to 1/6th or less of its original volume and spices can easily get too strong.

Bring to a slow simmer and let it go. Stir occasionally and skim any froth that rises at the beginning of cooking.

Keep an eye on the tomatoes and keep the heat low, so they are barely bubbling. Check often to make sure that the tomatoes are not sticking to the bottom of the pot. That’s it. Let it go until it’s thick enough to mound like pudding in the pan. It might take 7 to 8 hours depending on the size of your pan and how may tomatoes you started with.

Let the paste cool. Can it in half-pint jars or simply place into small snack-size plastic storage bags and freeze them flat in the freezer. Once frozen, place them into larger freezer storage bags to keep them nice and airtight. When you need tomato paste, simply break a chunk off one of the “bricks” and return the rest to the freezer. The flavor is amazing, and if you’re making a thick sauce, you don’t have to wait for a more liquid product to reduce.
————
The recipe
Pasta alla Amatriciana

Making Pasta alla Amatriciana, a traditional Roman dish, provides a perfect opportunity to use your homemade tomato paste.

The ingredients:
1/3 pound thick-cut bacon or pancetta, diced
3 large cloves garlic, minced
1 medium onion, chopped (about 1/2 cup)
Big pinch red chili flake or more to taste
1/2 cup white wine
1 cup chicken stock
1/4 cup tomato paste
Salt, if necessary, and pepper to taste
1/2 pound dry linguine
1/2 cup grated pecorino cheese

Putting it together:
Heat a wide skillet and add the bacon, garlic, onion and red chili. Cook, stirring often, until the bacon and onion are lightly browned. Pour off excess fat.

Add the white wine to the skillet and reduce until syrupy. Add the chicken stock and reduce. Finally, add the tomato paste and taste for seasoning, adding salt if necessary and pepper to taste. Turn heat to low and simmer while the pasta is cooking.

In the meantime, cook the pasta according to package directions in a pot of boiling salted water. Drain well and add to the sauce in the skillet with half the cheese. Toss well.

Place on serving dishes and garnish with the remaining cheese. Makes 2-3 servings.

Comments

comments

Scripps Howard News Service

.

News

Testimony begins in Winters murder trial

By Lauren Keene | From Page: A1 | Gallery

 
A-Z: Downtown Davis is the place to celebrate

By Kimberly Yarris | From Page: C1

 
Courageous Thompson tapped for cycling shrine

By Bruce Gallaudet | From Page: A1 | Gallery

UC researchers: How low-water can our landscapes go?

By Katie F. Hetrick | From Page: A1 | Gallery

 
Hong Kong protesters to vote on staying in streets

By The Associated Press | From Page: A2

 
Cloud business lifts Microsoft’s quarterly results

By The Associated Press | From Page: A2

 
Can you give them a home?

By Enterprise staff | From Page: A3 | Gallery

Scientists work to save endangered desert mammal

By Kat Kerlin | From Page: A3 | Gallery

 
Host families needed for students and teachers from Mexico

By Special to The Enterprise | From Page: A3

Halloween Dance set Friday for teens

By Enterprise staff | From Page: A3

 
Yoga and chanting workshop planned

By Enterprise staff | From Page: A3

Downtown menu: coffee, boba tea, dessert

By Wendy Weitzel | From Page: C3

 
Learn how to fill a cornucopia with flowers

By Enterprise staff | From Page: A4

Video highlights Props. 1 and 2

By Special to The Enterprise | From Page: A4

 
‘Homeopathy at Home’ program planned

By Enterprise staff | From Page: A4

Celebrate origami at Davis library

By Enterprise staff | From Page: A4

 
Garden sale and open house features water-wise demos

By Special to The Enterprise | From Page: C4

Meet Poppenga at dog park Sunday

By Enterprise staff | From Page: A4

 
Day of the Dead folk art class set

By Enterprise staff | From Page: A4

Flea Market planned Sunday

By Enterprise staff | From Page: A4

 
Enjoy A Taste of Capay at historic ranch

By Enterprise staff | From Page: A4

Red-hot tunes set at Blues Harvest

By Enterprise staff | From Page: A4

 
Bay Bridge art project needs $4 million to keep shining

By San Francisco Chronicle | From Page: A5 | Gallery

Weir honored, a year early

By Enterprise staff | From Page: A5

 
Explorit: Poison-proof your home with free lecture

By Lisa Justice | From Page: A6

For a good cause

By Fred Gladdis | From Page: A6

 
Americans, internationals make connections

By Enterprise staff | From Page: A6

Sutter auxiliary seeks volunteers

By Special to The Enterprise | From Page: A7

 
School board hopefuls discuss homework policy

By Jeff Hudson | From Page: A7

Walkers welcome to join Sierra Club outings

By Enterprise staff | From Page: A9

 
Project Linus seeks donations

By Enterprise staff | From Page: A9

.

Forum

The magic is long gone

By Creators Syndicate | From Page: B5

 
A solution to the drought

By Letters to the Editor | From Page: A10

Experience nature’s treasures

By Letters to the Editor | From Page: A10

 
Subs have other concerns

By Letters to the Editor | From Page: A10

 
Tom Meyer cartoon

By Debbie Davis | From Page: A10

What’s next with Ebola?

By Letters to the Editor | From Page: A10

 
More theories on the abstention

By Letters to the Editor | From Page: A10

Rights beget responsibilities

By Letters to the Editor | From Page: A10

 
Water returns to its source

By Letters to the Editor | From Page: A10

.

Sports

Aggies expect a bonny meeting in Sacramento

By Bruce Gallaudet | From Page: B1

 
DHS footballers take on Pleasant Grove

By Enterprise staff | From Page: B1

Bye No. 2 comes at perfect time for nicked-up UCD

By Bruce Gallaudet | From Page: B1 | Gallery

 
Shhh. Are Aggie women BWC’s best-kept secret?

By Bruce Gallaudet | From Page: B1

Bump, set, playoffs: Blue Devil girls clinch spot in postseason

By Thomas Oide | From Page: B1 | Gallery

 
UCD roundup: Preseason awards roll in for Aggie hoopster Hawkins

By Enterprise staff | From Page: B2 | Gallery

 
Sharks suffer from road woes

By The Associated Press | From Page: B12

.

Features

.

Arts

DMTC plans ‘My Fair Lady’

By Special to The Enterprise | From Page: A11

 
Czech Philharmonic Orchestra to perform

By Enterprise staff | From Page: A11

Calling all artists for upcoming show

By Enterprise staff | From Page: A11

 
‘St. Vincent:’ Quite a character

By Derrick Bang | From Page: A11 | Gallery

Rumpledethumps to play at Village Homes Performers’ Circle

By Enterprise staff | From Page: A11 | Gallery

 
.

Business

 
Car Care: Five things to ask yourself when shopping for a new vehicle

By Special to The Enterprise | From Page: B7

.

Obituaries

Lewis Melvin Dudman

By Special to The Enterprise | From Page: A4

 
Ann Foley Scheuring

By Special to The Enterprise | From Page: A4

.

Comics

Comics: Friday, October 24, 2014

By Creator | From Page: B3