Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Jams and Chutneys => Topic started by: Sim on September 18, 2009, 03:04:21 am
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I was curious.... and I wanted to know what others thought about this.
I have a dehydrator, and i thought that maybe blending semi-dried tomatoes could make a easy tomato paste? Even fully dried tomatoes, reconstituted a little, and cooked a little?
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No idea but would be interested to see how it goes :)
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I have a friend who is also interested in making TMX tomato paste, so I will watch this thread with interest.
There was some discussion about making tomato paste (not using a dehydrator though) a while ago. Here is a link:
http://www.forumthermomix.com/index.php?topic=1601.0
I also wonder if the pizza sauce recipe could be tweaked as that becomes very concentrated and is a similar texture to tomato paste (well mine is anyway ;D).
http://www.forumthermomix.com/index.php?topic=627.0
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I might give it a go over the weekend... I'll try and remember to take photos to show you all
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That's a great idea! I've been trying to figure out how to make tomato paste in the TMX too, and that sounds good.
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Yes something that has eluded me....not that I have much of a cooking brain any way lol. I would never have thought to use the semi dried or dehydrated tomatoes. That could just be the key ingredient!! Can't wait to hear your report Sim.
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I was curious.... and I wanted to know what others thought about this.
I have a dehydrator, and i thought that maybe blending semi-dried tomatoes could make a easy tomato paste? Even fully dried tomatoes, reconstituted a little, and cooked a little?
Worth trying - it may pay to try using dehydrated tomato pulp - skinned and free from seeds (but dehydrate the seeds and skin to use for extra tomato flavour - I blitz them once dried - did anyone use Tomato Magic (?) I think it was called - concentrated flavour
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Interested to hear if anyone has had any progress with this?
May just be the excuse I need to buy a dehydrator. ;D
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Thanks for bumping Carrie - one on the list - but haven't tried. :-[ :-[ :-[
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Hmm I have been trying to twist DH's arm for a dehydrator ;) this could be it if it works lol.
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Any updates? This is one of the few Bottled or canned things I'm buying now, and would be much cheaper to make surely.
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for the amount of tomatoes I have in my freezer at the moment it certainly would be for me!! I am officially out of freezer room :o :o :o Really missing my second freezer, didn't think I would need to replace it when it blew up the other month, seriously having second thoughts right now :-\ :-\
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Just found that this is maybe the third thread on this topic.
http://www.forumthermomix.com/index.php?topic=1601.0
I just did some googling, and looks like it's more or less looooooong cooking process. So next time I have abundance of tomatoes, I'll try blitzing them, then cooking on the stove, lid off, until I get the right consistency.
The recipes I found all have onion, capsicum, garlic etc added to them. Sounds great, but I'll stick to plain, and then add those to the final recipe that the tomato paste is for. Feels like it will be more versatile then.
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Any updates? This is one of the few Bottled or canned things I'm buying now, and would be much cheaper to make surely.
I am the same Cathy. It annoys me having to buy a couple of jars of it each month when I must be able to make it. I will be very interested to see how you go converting it from the stovetop. :)
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Perhaps someone who helps their Mum or Nonna make tomato paste may have some ideas. We have an Italian friend who used to help his Mum, will ask him next time we see him.
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You could make small quantities - but if you remember some of the old adverts - it is tripilo concentrato (sp?) - so reduced to a third its volume ?
Probably with Varoma and speed 5 like dulce de leche and the basket with cloth over to avoid spills - or do it outside !!!!!
OK - now for volunteers ;D ;D
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I was just thinking the same sort of thing tonight - I might try it. Doesn't it usually have salt in it, kind of like vege stock concentrate, but maybe not so much? Anyone know?
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Some have salt, but the one I've been using lately doesn't have any salt in it. I'll definitely volunteer to try, just have to get my hands on lots of cheap tomatoes. Market day tomorrow, so will try and get there.
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Well, if it's anything like dulce de leche, I know Mama Bel won't volunteer!!! She had a very big mess a couple of times with that!
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I managed to get a big box of tomatoes for $3 yesterday, and a tray of mangoes for $5. Both were needing to be used, but exactly what I needed.
So yesterday I made tomato paste! Blended the tomatoes really well on speed 9, then simmered slowly for hours on the stove, no lid to allow evaporation, stirring occasionally. End result is a different texture to the jars, but includes seeds and skins so more wholesome I presume. Tastes very strong, so that's good. Have frozen in ice cube trays (thanks Thermomixer) and will report back when I use them.
I wouldn't cook them in the Thermomix as it just takes so long.
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Well done Cathy. I have a heap of very ripe tomatoes at the moment, I might give it a go.
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Thanks for that Cathy - did you add salt? Or doesn't it need it?
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I didn't add any salt as the tomato paste I've been using has been 100% tomato. So if what I'm adding the tomato paste to needs salt, I'll add it to that. I think it's more flexible that way. It's quite naturally salty anyway, as the tomato flavour is very concentrated.
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Okay, thanks!
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I managed to get a big box of tomatoes for $3 yesterday, and a tray of mangoes for $5. Both were needing to be used, but exactly what I needed.
So yesterday I made tomato paste! Blended the tomatoes really well on speed 9, then simmered slowly for hours on the stove, no lid to allow evaporation, stirring occasionally. End result is a different texture to the jars, but includes seeds and skins so more wholesome I presume. Tastes very strong, so that's good. Have frozen in ice cube trays (thanks Thermomixer) and will report back when I use them.
I wouldn't cook them in the Thermomix as it just takes so long.
Could you blitz again after cooking to make a similar consistency as jars??? :)
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Possibly, but I think that the commercial varieties don't have the seeds and skin, and I'm guessing its the seeds and skin that does it. Most of the recipes on the internet say to deskin and deseed, but I didn't go there.
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Thanks for your tips on how to make it, Cathy! I have a tonne of overripe tomatoes here to use up. Will report back afterward. :)
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Hi,
I tried making tomato paste a different way today. I cut 1.5kg of tomatoes in half. Cooked them on 100C speed 1 reverse for 30 minutes until they were very soft. Pushed them through a strainer/sieve to remove the skins and seeds. The resulting goop, I cooked for 2 1/2 hours on 100c speed 2 reverse. I ended up with a paste that was a little runnier than store bought tomato paste but has a very concentrated flavour. I probably could have cooked it for another 15 minutes or so to get it a little closer to store bought but it is pretty close.
Take care
Stacey
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I sometimes cook tomato paste as well but i dont use the TM as its much faster to use a very big pot with a big surface that lets the steam get out fast. I just cut the tomatoes in quarters and boil them with salt for 30 minutes, then i use a stick blender to make puré(my stick blender is very big as i have a professional kitchen but i guess you can use the TM)
After blended i turn down the heat and let it simmer until the texture has thickened. If kept cold and in sterilized glasses it will be good for at least a couple of months.
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Now I wish I had bought more romas at the F&V shop today! THey were only 99c for a 1kg bag!
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Thanks Stacey. Seems a long time - but you don't have to stand & watch it :-* :-* :-*