- 2000 grams very ripe, red tomatoes
- 1 teaspoon rock salt
- 1 tablespoon olive oil
Put the tomatoes into the Thermomix bowl; you may need to quarter them, or chop half before adding more.
Chop for 10-30 seconds on speed 6.
Add salt and oil
Cook for 40 minutes at Varoma temperature on speed 1. Leave measuring cup in place to avoid splatter.
Turn speed slowly up to 6, then build up to 9. Pulverise for a minute.
Scrape the mixture from the sides down into the bowl, then cook for another 40 minutes as above.
If your tomatos are especially juicy you may need to repeat steps 4 and 5 until the tomato paste is the consistency and colour you prefer.
To ensure your paste keeps as long as possible we need to sterelise the paste.
Clean a preserving jar (I use an old jam jar) with boiling water and dry thoroughly. This can be done in advance so it is dry when you are ready,
fill with your paste and close tightly.
Submerge the jar in a pot of water and bring to the boil.
Boil for 10 minutes then remove from the pot.
Allow the jar to cool. You should hear a pop as the jar cools. If you don't - check the seal indicator on the top of the lid if the indicator is depressed - you have successfully sterilized your paste.
It takes about 2kgs of tomatoes to get a jar of tomato paste.
Check out your local growers market to get tomatos bulk. Unless you are growing your own, or buying cheap it is cheaper to buy the sauce.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.