A friend recommended I try this tomato paste recipe, and it turned out amazing! This simple and flavorful recipe uses fresh ingredients like tomatoes, beetroot, carrot, and red bell pepper (I used a specie of pepper Tatashi, as it's called in Nigeria). It's perfect for storing and using in various dishes.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Remove the seeds from the tomatoes and Tatashi peppers.
Boil the tomatoes, beetroot, carrot, Tatashi peppers, and cinnamon stick together until softened.
Sieve out the excess water from the boiled mixture.
Blend the boiled ingredients into a smooth paste.
Return the blended paste to low heat and cook until it dries up properly.
Allow the paste to cool, then store in the fridge or freezer with a drizzle of oil on top to preserve freshness.
Use ripe and fresh tomatoes for the best flavor.
Drizzling oil on top of the paste helps to preserve it for a longer time.
You can adjust the quantity of ingredients based on your preference.
Can I use other types of peppers instead of Tatashi?
Yes, you can use other types of red bell peppers, but Tatashi adds a unique flavor commonly used in Nigerian cuisine.
How long can I store the tomato paste?
You can store it in the fridge for up to a week or in the freezer for up to three months.
Do I need to peel the tomatoes before boiling?
Peeling is not necessary as the mixture will be blended and sieved.
Can I skip the cinnamon stick?
Yes, you can skip it if you prefer a more neutral flavor, but it adds a subtle warmth to the paste.
What type of oil should I use for storing?
You can use any neutral oil like vegetable oil or olive oil for storing the paste.
A chef👩🍳 Food lover Beauty and wellness consultant Interior comfort curator Personal beauty shopper For more authentic recipes follow for more......
