Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Starters and Snacks => Topic started by: Tenina on September 03, 2011, 07:15:35 am
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Umami Paste
20-30 servings
Ingredients:
300g Roma tomatoes, cubed
90g Parmesan, cubed
80g toasted walnuts
5g Dulse sea vegetable, flakes (available from some Health Food shops)
5g good Balsamic vinegar
2-3 anchovy fillets
Preparation:
Place tomatoes into Thermomix bowl and cook for 10 min/100°C/Reverse + speed 1.
Press cooled pulp through a fine sieve and separate solids from liquids. (See below for ideas to use solids) Reserve liquid to use in Umami.
Place Parmesan and walnuts into clean, dry Thermomix bowl and mill for 8 sec/speed 9.
Add all remaining ingredients and blend for 30 sec/speed 4, scraping down as necessary.
Photos:
(http://tenina.com/wp-content/uploads/2011/08/Umami-Paste-CU-edit.jpg)
Tips/Hints:
Serve on crostini, as is.
Add to a cheese platter as a spread.
Stir through hot soups, bolognaise sauce, curries, and any other savoury dishes as needed.
Blend 1-2 tbsp Umami paste through freshly made butter with some flat leaf parsley and lemon juice for a delicious U-Butter to top a grilled steak, fish, or as an alternative to garlic or herb butter.
Add to risotto or stir through hot cooked pasta with chopped herbs and EVOO for a quick and easy meal.
Rub onto uncooked chicken breast, wrap breast in sliced mozzarella and bacon and cook on hot grill.
Dehydrate tomato solids in warm oven on piece of baking paper for as long as it takes for it to become brittle. Mill and add to powdered stock…recipe to come!
You can use Nori for flavour, just blitz it first in the TMX, but Dulse is a superfood and is really a great addition nutritionally. As for keeping issues, I am using it in almost everything savoury. It is just a great addition to all recipes…lifts them beyond the norm, so never has the chance to go off in my fridge…but freezing is a great option if you don't cook a lot.
Also if you get dulse seaweed instead of flakes, again, just blitz first prior to using. Can add with the parmesan.
Hints from members
Jeninwa - it doesn't last much more than 3 weeks in the fridge.
Hools003 - 5g dulse sea veg flakes = 6 tsp and 5g balsamic vinegar = 1 tsp
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Thanks Tenina, This looks great. Will make it today. ;D
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I have seen this on your site tenina .com and jotted the recipe down, it sounds delicious and I will definitely make it. Thank you so much for sharing.
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Thanks for sharing Tenina.
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I made this during the week and it is fantastic!
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I too only just found it on your website Tenina - it certainly sounds a handy little paste to have on hand or in the freezer. Help, I need a bigger freezer :-))
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Thanks Tenina for the recipe :-*
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Does anyone know where you get the Dulse sea vegetable flakes? I've never heard of it.
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You can get the Dulse sea vegetable flakes from Health food shops.
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You're welcome guys, hope you enjoy…I havent pasted many recipes into here…never enough hours in the day and I figure you can go get them from my site, but I am trying to be more community minded (hahaha) and so glad to know it is appreciated!
xx to you all.
;)
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tenina I am just about to get started but havent got dulse flakes will it work without? or can I substitute anything else?
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I found this comment on the net PF. Tenina can you confirm that this would do as a substitute?
If you can't find it, use nori-- the kind they use for sushi. If you can't find flakes, you can cut it up with scissors and then run it through a DRY blender, food processor or electric coffee mill to make flakes.
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Thanks Judy but Nori isn't exactly a popular item at my local supermarket. I ended up not making it today but I'm not giving up xx
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Dulse flakes are an awesome superfood. They aren't always stocked at healthfood stores so I would just google it passionflower and buy online. In Australia I get mine from here (http://www.powersuperfoods.com.au/dulse-flakes.html). :)
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I love Dulse Flakes and use them in my salad dressing for added flavour and nutrition.
Just wondering how long this paste would last in the fridge?
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According to Tenina's facebook post it will last up to 3 weeks in the fridge or can be frozen in ice-cube trays and then in zip-lock bags.
I made the paste a week or so ago and it definitely helped to save some quite ordinary pasta sauce I had hanging around in the freezer :)
I had to go to 3 health food stores before I found the Dulse Sea Vegetable Flakes, not something I'd heard of before.
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Was that down our way Katie?
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Was that down our way Katie?
Yes JD - the health food store that is on Semaphore Road (cnr of Military Road from memory). They had packets of the Dulse flakes and also packets of Dulse leaves (looked like a bag of seaweed :)). I almost bought the leaves instead of the flakes, so check you get the right packet!
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Good, thanks for that info - would have tried West Lakes so that saves me a trip :-*
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West Lakes was the first place I tried, but they didn't have any (didn't seem to even know what it was!). I then tried the health food shop at Findon, they usually have it but were out of stock. If I wasn't able to get it at the 3rd place I tried (Semaphore Road) I probably would have given up and bought online.
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Thanks Judy but Nori isn't exactly a popular item at my local supermarket. I ended up not making it today but I'm not giving up xx
[/quoteYou can get Dulse Flakes supplied from here PF,that's where I will be getting them from. ;)
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Don't you just love it when you go into some health shops and ask for something and they look at you as if you are stupid yet other shops of this nature stock the product ???
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It doesn't last much longer than 3 weeks in the fridge, next time I make it I will freeze half I had some left in the fridge and it was off when I remembered about it.
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You can use Nori for flavour, just blitz it first in the TMX, but Dulse is a superfood and is really a great addition nutritionally. As for keeping issues, I am using it in almost everything savoury. It is just a great addition to all recipes…lifts them beyond the norm, so never has the chance to go off in my fridge…but freezing is a great option if you dont cook a lot.
Also if you get dulse seaweed instead of flakes, again, just blitz first prior to using. Can add with the parmesan. Hope this helps guys…
;D ;D
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Passionflower - I googled "Dulse flakes uk"and found a number of sites selling them online. I've ordered some from this place http://www.seaveg.co.uk/dulse.html (http://www.seaveg.co.uk/dulse.html) but there are other sites selling them in different quantities
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Thanks Judy but Nori isn't exactly a popular item at my local supermarket. I ended up not making it today but I'm not giving up xx
[/quoteYou can get Dulse Flakes supplied from here PF,that's where I will be getting them from. ;)
Sorry forgot to put the link to the site PF
http://www.ecogreenstore.co.uk/clearspring-dulse-50g-p-1815.html
I think Katya site is cheaper
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Thank you ladies you are fabulous xxx
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Mine arrived this morning - only ordered it yesterday :o :o
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Mine arrived this morning - only ordered it yesterday :o :o
I agree that's amazing Katya.Definitely use that source. ;)
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Thanks to this posting I have learnt something and was able to answer the question on "Millionaire" last night quite confidently even though any of the answers would have seemed right to anyone not in the know. Don't ask me what the question was but some of you were bound to have seen it. The correct answer was 'taste'.
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Mine arrived this morning - only ordered it yesterday :o :o
THe things you girls know…seriously! Thanks…I will put the link into the blog post for those who are struggling so much to find it. I have not had any trouble here at all.
Thanks for the link!
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Thanks Tenina - not sure you are aware that it is a UK-based site....but useful info for your myriad of UK-based followers ;) ;)
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Made tonight, and smeared on chicken breasts.
Just wondering, is the colour right with my paste?
(http://i618.photobucket.com/albums/tt266/nachothecat/104_7452.jpg)
tomatoes were ripe, but I thought it looked a little pink instead of reddish like Tenina's ???
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Mine was about that colour as well Maddy. I froze mine and it went a lot darker!!
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Yes mine is the same colour as yours Maddy. :)
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Oh thanks :)
I triple read the recipe to make sure I didn't leave anything out.
I did buy the D-line jumbo flexible ice cube tray, for freezing this paste
(http://t1.gstatic.com/images?q=tbn:ANd9GcRqjI9d8PO0lmoQBh4Urz0B0VOCr3T9gL7YITG1q0FF0hXLSpGcMvR8LEFHBg)
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I have cube trays that hold 20ml, and another that holds 1tsp and 1/2 tsp. The 1 tbs size I use for veg stock conc and the like, and the smaller ones are great for freezing left over lemon/lime juice. Once frozen they get removed and put into zip lock bags, very handy. (plus it means not having to add all that salt to the concentrates). :)
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Made tonight, and smeared on chicken breasts.
Just wondering, is the colour right with my paste?
(http://i618.photobucket.com/albums/tt266/nachothecat/104_7452.jpg)
tomatoes were ripe, but I thought it looked a little pink instead of reddish like Tenina's ???
Yep, about baby poo on a bad day colour! Perfect! hahaha…I have had darker versions as well, depending on the tomatoes I think.
;D ;D
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Yep, about baby poo on a bad day colour! Perfect! hahaha…I have had darker versions as well, depending on the tomatoes I think.
;D ;D
LOL.....that thought had crossed my mind :P
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Tenina I have just noticed that the recipe here has good balsamic in it and the one in your Superbowl book doesn't. Which is the best way to do it please?
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oh phew mine was that color too maddy and i thought it was off and that i had put in way too much dulse flakes or something lol and next time would use my kitchen scales and not thermie scales as it seemed to be a whole lot...thats what i thought changed the colour as yes teninas on her website is a whole lot more nice looking ;D
So how did you measure your dulse flakes?? I also thought in mine the dulse flakes overpowered the other flavours so will see if it makes a difference with kitchen scales ..opps
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I couldn't get dulse flakes today so bought wakame leaves to make the paste with (also seaweed). The lady in the health food store assured me that they tasted the same. I'm not sure now though. This come up in a google search.
1. What does Dulse taste like? Kinda salty, kinda nutty, kinda smoky.
1. What does Wakame taste like? Kinda salty, kinda ‘sea-fresh'.
Hmmm, whether to proceed or not? ???
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I thought I read on here that others had used wakame and were happy with the taste.
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Wakame is fine for us, i ave a seafood allergy so no choice
H :)
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Oh good! Hally isn't wakame still seaweed?
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Yes its seaweed but that is ok for me
H :)
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We had a stir fry last night and I added unami to it and everyone remarked how tasty it was. Yeah, thanks Tenina.
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So cookie how much did you add? What other sacues were in the stirfry? Sounds like a great idea.
H :)
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just rang my local health food shop, and they have Dulse flakes.
so i'll make this tonight.
thanks, Tenia..
Robyn
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Hally I added 2 teaspoons per 500g of meat.
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oh phew mine was that color too maddy and i thought it was off and that i had put in way too much dulse flakes or something lol and next time would use my kitchen scales and not thermie scales as it seemed to be a whole lot...thats what i thought changed the colour as yes teninas on her website is a whole lot more nice looking ;D
So how did you measure your dulse flakes?? I also thought in mine the dulse flakes overpowered the other flavours so will see if it makes a difference with kitchen scales ..opps
So what would the difference be using kitchen scales to thermie scales, shouldn't they both weigh the same?
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Pumpkin pie, I use my digital scales for weighing small amounts of anything as I find it to be more accurate.
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oh phew mine was that color too maddy and i thought it was off and that i had put in way too much dulse flakes or something lol and next time would use my kitchen scales and not thermie scales as it seemed to be a whole lot...thats what i thought changed the colour as yes teninas on her website is a whole lot more nice looking ;D
So how did you measure your dulse flakes?? I also thought in mine the dulse flakes overpowered the other flavours so will see if it makes a difference with kitchen scales ..opps
So what would the difference be using kitchen scales to thermie scales, shouldn't they both weigh the same?
no apparently especially with light weight ingredients or when you sprinkle into the bowl in a rain type flow it can trick the scales and not register so you end up putting in much more than is needed so either premesure and put it in or do it in large amounts at a time ..think its safer to premesure something like that..it has something to do with the scales registering in 5g lots or something if I remember correctly so if what your putting in is under 5g at a time it wont register at least thats what they tell us in France.. also even flour or sugar etc you should never sprinkle it in but put it in spoonfuls otherwise same thing can happen and give you a wrong reading!!
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Sorry Hally, I missed half your question. This stir fry only had soy sauce in it.
I made sausage rolls for DD's Christmas party yesterday and put umami in those too. I'm loving it.
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Just wondering if these Dulse flakes would be found in Asian grocery stores. What would they call it? Is it like the flakes they sprinkle on tofu in Japanese restaurants that seem to wave around like its alive? I don't have any decent health food shops nearby in Joburg but have plenty of chinese grocers.
Cheers,
Ros
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Tenina mentioned at one of her classes that you could always use nori if you couldn't get the dulse flakes.
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I am allergic to glutamine accid :( so i guess i can not try this
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Just wondering where the name umami comes from Tenina?
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Just wondering where the name umami comes from Tenina?
It is a Japanese culinary discovery and I am guessing they also coined the word for it. It dates back to the late 1800’s as an actual scientific fact that we do taste 5 tastes, not just 4 as previously thought.
Bitter, sweet, salty, sour and umami.
Umami is found naturally in high glutamate rich foods and so that is what I have used in the recipe. MSG is actually a bad synthentic version of Umami, so this is a the healthy natural version.
There are lots of options for people who dont have dairy or seafood as well, so dont hesitate to ask if needs be.
:)
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Are there any options for people with nut allergies? Can you replace the walnuts or leave them out?
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I used Sheets of Nori in the first lot. You need to cut it up into small bits or it will wrap around the blades. ( Experience talking) ;D ;D
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I used Sheets of Nori in the first lot. You need to cut it up into small bits or it will wrap around the blades. ( Experience talking) ;D ;D
Good to know... :-))
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Can anyone suggest an alternative for anchovies? I really detest the taste. Or maybe the finished product doesn't taste too fishy.
Thanks,
Ros
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Can anyone suggest an alternative for anchovies? I really detest the taste. Or maybe the finished product doesn't taste too fishy.
Thanks,
Ros
Tenina suggest 2 tablespoons of Soy Sauce or Tamari for the vegetarian option :)
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I dont like fishy either or anchovies but you cant taste them in this... For me the parmesan and dulse flakes overpower everthing else....
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Definitely can't taste the anchovies. Even the other tastes disappear when you use it in a recipe.
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This is so, SO high in glutamate.... I wonder if any of you would mention that when making food for other people? I mean, for example, someone over for dinner? Because my daughter couldn't eat something with something that high... and she does have to occasionally eat other people's foods... but with something homemade I would never expect there to be 'commercial grade' glutamate there.
I'm typing one-handed, sorry. Hope I'm being clear. :-\
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Molly - what is glutamate and what effect does it have?
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Tasty glutamate is found naturally in ingredients like tomato Parmesan etc etc it is the natural form of part of MSG mono sodium glutamate.
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The most 'famous' glutamate is MSG. MonoSodium Glutamate.
To quote the RPA Hospital's eliminatino diet guidebook: "Glutamate is an amino acid building block of all proteins and is found naturally in most foods. In its free form (not linked to protein) it enhances the flavour of food. This is why food rich in natural glutamate (eg Cheese, tomato, mushrooms, stock cubes,meat extracts, yeast extracts) are used to add flavour to meals. For the same reason MSG is used as an additive in savoury snack foods, sauces and Asian cooking."
Many people avoid glutamate due to intolerances and so avoid foods naturally high in it. Like us. :( We really miss the flavourful stuff... but our palate has changed over the past couple of years and we find flavour in other ways.
I had never heard of this "Taste 5 Umami paste" that you can buy in shops, until I stumbled on it while doing a bit of 'research' and then that led me eventually led me to this recipe.
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I am in the process of making this as we speak. For anyone that wants to know, 5g dulse sea veg flakes = 6 tsp and 5g balsamic vinegar = 1 tsp
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You go Julia! I usually guess the weight of the dulse based on the size of the packet, pretty hard to weigh!
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I am going to add some of this paste to my next loaf of light Rye bread as I think it will give it a savory lift. I used Miso paste in the last loaf and it was great.
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Haha Ive still got my digital scales which go up by 1g! I've got the beef and ale pie meat cooking at the moment, smells delicious!
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Handy measurements to know Hools, thank you.
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I'm thinking you could use the vegetarian version of dashi (miso soup stock powder) too. It is seaweed based, instead of fish. I found a Japanese version at the Asian grocer, and it comes in 8gm packets, which is kind of handy. Might give it a try rather than buy the dulse just yet.
Can't wait to try this.
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I was wondering if anyone has had problems with their children feeling ill after eating food with this paste in it? I can't work out if coincidence or not but my son had stomach cramps after eating a meal that had Umami included. This is a problem he has had on and off for a couple of years - so obviously not down to the paste! But it was one of the reasons I bought a thermomix so I knew what was going into his body - and we haven't had a problem until now. But he has been tested for EVERYTHING - and no conclusive results, and it made me wonder when I saw Molly's post about this being high in MSG; if that could be affecting him. Can you be tested for an intolerance for MSG?
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Sorry cant help bickie... No probs here
Re measurements i invested in some high quality digital scales and measured the dulse flakes on it and used alot less than when putting directly in thermie so from now on with light weight ingredients like that im not relying on the thx scales.. Result umami paste much better and not an overpowering taste of dulse flakes!
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Bickie, the only way to be sure is to remove it for a time and then add it back... sit back and watch. Poor little guy!!
So, you'd just have to make sure there's no glutamate in its other forms: yeast extract, 'flavour enhancer', (620-625 glutamic acid and all glutamates, MSG monosodium glutamate), HVP HPP hydrolysed vegetable or plant protein; and anything with 627 disodium guanylate 631 disodium inosinate 635 ribonucleotides as these are there to ENHANCE the effect of glutamate... so even if you can't see any listed, it's hidden in another ingredient (like the umami paste). Some vegetables have glutamate as well... and cheese and many other foods... so you're best to get your info from those who really know. (Not some chick on a forum. Ha ha ha!!!)
If you have a look at Fed Up .com.au you'll find lots of info about avoiding it and where it's hidden. I know it sounds like a conspiracy theory, but they really do keep changing the name so we, the public, don't avoid their product.
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Thanks Molly - will have a look at it.
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Bickie, this is high glutamate content, which acts as a flavour enhancer, but clearly an all natural one. He could be allergic to the walnuts, the dairy in the parmesan or the seaweed as it has crustean elements…so there are a number of possibilities…or he could be allergic to glutamates themselves.
would definitely get him tested, we could then look at another version possibly that would not create this issue for him…
Please let me know
T
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I'm catching up - honestly, I am - made this to include in Slow Cooked Pork Chilli. Yum!
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I made this in my Thermo Chef last night. I reduced the cooking temperature of the tomatoes to 90C and the milling speed for the Parmesan and walnuts to speed 8, and the blending speed for the remaining ingredients to speed 3.
I tasted it on a cracker bikkie, and really enjoyed it. I gave some to my DH and he gave it the thumbs up too.
I didnt have any problems buying the dulse flakes at my local health shop, but they did try and sell me a 200g packet at first - I settled on a 50g packet!
I'm looking forward to cooking with it.
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Just wondering where the name umami comes from Tenina?
It is a Japanese culinary discovery and I am guessing they also coined the word for it. It dates back to the late 1800’s as an actual scientific fact that we do taste 5 tastes, not just 4 as previously thought.
Bitter, sweet, salty, sour and umami.
Umami is found naturally in high glutamate rich foods and so that is what I have used in the recipe. MSG is actually a bad synthentic version of Umami, so this is a the healthy natural version.
There are lots of options for people who dont have dairy or seafood as well, so dont hesitate to ask if needs be.
:)
To be exact... The scientific involved is one heavily involved in the MSG INDUSTRY.... i can have glutamine accid in its original natural state, i can eat tomatoes, and even parmezan, but as soon as they mess with it, it goes wild in my body... Having said that, when i do not use the sea weed (it is dried and that means the gutamine becomes "free" which starts my problems) i am ok with it.. I definitly willtry to make it, maybe replace the weed with some more tomato.. Will see...
By the way... Recent studies show that msg or free glutamine accid is responsible for at least 10% of allergies AND causes abesitas... And a few years ago they applied to get a lincence to use MSG as a pesticide!
So any natural substitute for it is a good one... Tnx for this recipe!
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The most 'famous' glutamate is MSG. MonoSodium Glutamate.
To quote the RPA Hospital's eliminatino diet guidebook: "Glutamate is an amino acid building block of all proteins and is found naturally in most foods. In its free form (not linked to protein) it enhances the flavour of food. This is why food rich in natural glutamate (eg Cheese, tomato, mushrooms, stock cubes,meat extracts, yeast extracts) are used to add flavour to meals. For the same reason MSG is used as an additive in savoury snack foods, sauces and Asian cooking."
Many people avoid glutamate due to intolerances and so avoid foods naturally high in it. Like us. :( We really miss the flavourful stuff... but our palate has changed over the past couple of years and we find flavour in other ways.
I had never heard of this "Taste 5 Umami paste" that you can buy in shops, until I stumbled on it while doing a bit of 'research' and then that led me eventually led me to this recipe.
Molly, i am allergic too! The umami 5 taste is now very popular and used by the MSG INDUSTRY to hide the fact that the processed one they use is very bad for our health... (watch my post above)l. So umami isanother word for msg, but instead of paying attention to the product they emphazise its flavor properties.... And beware.. Now they also have another Product. TRANSGLUTAMINE that is used in restaurants and food industry to GLUE meat and cooked veggies.... I am not kidding you!.. So if you do not know the source of the unami, stay away of it.. Most probable MSG is added.. That is why this recipe in here interests me.. As long as i stay clear from the seaweed and (99% of the) anchovies available in stores, i should be ok..
I wrote a cooking book about living without additives and especially without msg in all it hidden forms... If you are intereste, we can always talk on this
Greetz
Stef
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There was a very interesting show on TV last night about natural glutamates and MSG.
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which recipe do you all follow? this one, you tube or teninas blog ?
i used cashew nuts instead of walnuts
i made the utube one a few days ago
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Which do you prefer uni?
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i have only made the utube one kim
i used it in a new pasta sauce recipe last night and it didnt do what i was expecting it would do
maybe walnuts have more flavor
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For me the overpowering taste in this paste is the Parmesan.
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i didnt add any salt whlie cooking the pasta lastnight thinking that it would of been ok without it
maybe i was expecting a wow but it didnt do it for me, i tried some on toast this monring and still no wow ;D
GHM did u use 400g of tom or 300g and what about the cheese 90g or 80g
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i have nearly finished the paste a made a few weeks ago, i must have done something wrong when i was making it
it not doing it for me taste wise ;)
i did use cashew nuts instead of walnuts, will try with walnuts next time
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I only use mine as an enhancer in certain dishes. I freeze in tbs amounts and just throw a cube in to what I'm cooking if I think it will benefit. :)
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i didnt add any salt whlie cooking the pasta lastnight thinking that it would of been ok without it
maybe i was expecting a wow but it didnt do it for me, i tried some on toast this monring and still no wow ;D
GHM did u use 400g of tom or 300g and what about the cheese 90g or 80g
Hi Uni I used the quantities exactly in the book.
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I normally freeze ths, but forgot. Went to use it tiday, gone mouldy >:(
Need to make more.
:)
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Uni I didn't like the taste on its own either.
I freeze mine in ice cube trays and use as an enhancer also, mostly in my spag bog.
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This has been on my to make list & finally got round to it. Reading the post I was glad to see the pale pictures like mine :) will try it in something this week.
Also it was interesting to read the discussion on umami/MSG.
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I love it. I have it in the freezer in ice blocks. When I need some I just throw a cube in.
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I made this and never used it. Threw it out last week when cleaning out the fridge.
Seemed a waste but I never really got what it was for. If I have a recipe I like and make, I don't tend to play with it as its usually fine the way it is.
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That is a shame Chrissa. I use it for many things. They are now using umami to flavour enhance meals in airline catering as it has been proved that meals that are fine on the ground lose flavour at high altitudes. Interesting.
Perhaps you should makes some more, prepare say two meat pies putting umami in one. I think you will taste the difference though you will not taste the umami.
It has an interesting history umami.
Gert
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I was convinced of its flavour one night when I had my brother and his partner to dinner. They eat out very regularly and aren't really into home cooked type meals. I made Tenina's Guiness pie and used umami. They couldn't get over the flavour of it and raved about it all night.
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I must make another batch for the freezer.
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That is a good example of how it enhances cookie. beef stroganoff, spag Bol, any casserole , soups , dips well just about everything .
Gert
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Have to agree with Gert et al, just adds another level of flavor. I freeze mine in ice cube amounts and we toss it in to whatever meal needs a lift. Just love it
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it does nothing for me, sorry Tenina
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You would use your sofritto to do a similar thing wouldn't you Uni.
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i do JD, thats y I think it does nothing for me
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To each his own with this one I use it a lot and DH loves it on toast but on it's own I agree with uni. Just seems to enhance recipes and it is easy to make,
Gert
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Hello guys, can anyone tell me if using a different tomato variant matters? I only have truss at the moment and don't really know if it will change the texture, liquid content, taste, etc. of the paste.
Thanks!
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Can't see that it would be a problem Doreetos, I always use whatever tomatoes I have.
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I seem to remember Tenina saying that she only uses Romas because there is more flesh and less seeds. So I agree with Bonsai.
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Thanks, Bonsai and Cookie! My truss tomatoes are particularly "seedy" I might end up with a soupy paste ;D
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It will still have all the tastiness in it. ;)
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Made this again as we had run out & like having some in the freezer. At present I am using this a lot in my soups particularly minestrone.
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So am I Kerry, it certainly takes things to the next level and is a great thing to have in the freezer - an instant flavour boost.
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it certainly takes things to the next level.
You Masterchef you! ;D :-*
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I've never added it to soups. I will try now, thank you.