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Preserving for later – pungent tomato paste and puree

These recipes are a great way to preserve tomatoes which are a bit overripe. It will allow you to add a spicy tomato flavour to stews and other recipes calling for tomato flavour.

The recipes were translated and adapted from Lekker vir later PLUS, written by Annette Human and published by Human and Rousseau.

Click here for more information on preserving tomatoes.

TOMATO PASTE

  • Cut overripe tomatoes into smaller pieces and mash with a hand blender or by pushing through a sieve with a wooden spoon.
  • Boil the mixture until the volume is reduced by half.
  • Strain through a fine sieve again. Boil the pulp until it reaches a syrupy consistency. Squeeze the mixture through a clean muslin or cheese cloth.
  • Store in a container and keep refrigerated until use.

Remember, 15 ml of tomato paste replaces 100ml of fresh, fine tomato.

Use thes type of sealable glass jars when preserving food. Also make sure the jars are sterilised, with no marks and dents.
Use thes type of sealable glass jars when preserving food. Also make sure the jars are sterilised, with no marks and dents.

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FLAVOURED TOMATO PASTE

2 kg ripe tomatoes
1 onion, peeled
1 celery stalk
30 ml brown vinegar
15 ml white sugar
10 ml salt
1 ml paprika
1 bay leaf

  • Dice the tomato, onion and celery.
  • Blend the pieces into a pulp with a food processor or stick blender, or manually cut it as finely or possible.
  • Add the rest of the ingredients to the mixture.
    Heat to boiling point and boil for 20 minutes, stirring occasionally.
  • Strain through a sieve.
  • Bring the mixture to boiling point over medium heat and stir occasionally to prevent the mixture from burning at the bottom.
  • Ladle your mixture into preserving jars while hot and seal immediately.

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 TOMATO PUREE

  • Peel* the ripe tomatoes, cut into pieces, then pulp with a food processor or stick blender.
  • Heat the pulp mixture slowly to boiling point. Stir occasionally. Simmer with the lid on, until thick puree forms.
  • Rub the puree through a coarse sieve.
  • Fill up your preserving jars until the level of the mixture is half a centimetre (5 mm) from the top.
  • Seal the jars, but loosen the tops with half a turn.
  • Place the jar on a false bottom, a clean wooden plank or cooling rack in a deep pot. Fill with water until the jars are covered.
  • Heat to boiling point and boil for 25 minutes.
  • Remove the jars and seal immediately.
  • Remember 15 ml of puree replaces 50 ml of fresh, fine tomato.

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*How to peel tomatoes:
• Wash the tomatoes to get rid of any pesticide residue.
• Use a sharp knife and cut a small cross at the blossom end.
• Dip the tomato in a bowl filled with boiling water and count to 20, or when you see the tomato skin starting to pull away at the incision. Use a ladle or strainer to remove the tomatoes, but remember the water is still very hot.
• If the tomatoes remain in the hot water for too long, your tomatoes might become soft.
• Peel the tomatoes gently.

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