Sunday, November 28, 2010
Spitikos Domatopoltos (Homemade Tomato Paste - Greek Style)
I borrowed this recipe from here but will write it out in full anyway.
2 kilos end-of season, overripe tomatoes (peeled)
1 sweet red pepper (I used a dried chilli instead)
1 - 2 tablespoons of sea salt
Peel tomatoes by cutting the tops off, immersing in boiling water for a few minutes, then plunging in cold water. The skins should then peel off easily.
Place tomatoes and pepper into food processor and blend until well pulped.
Transfer to a pot and bring to the boil. Boil for 2 or 3 minutes.
Place mixture in a muslin lined metal sieve and suspend over a large bowl in the fridge for 12 hours, to drain all excess liquid away.
Transfer mixture to a glass or ceramic bowl and stir in salt. Leave standing until mixture is at room temperature place into oven to dry for 15-20 minutes at 95-100 degrees celsius.
Spoon into warm sterilised glass jars, avoiding air pockets, and cover with 1 cm of extra virgin olive oil. Let cool then store unlidded in fridge. Will keep like this for a year.
As the tomato paste is used, add more oil to the top as needed.
Jars can also be loosely covered with foil (does not replace oil - always use the oil), if desired.
A note on sterilising jars:
My method of sterilising is to wash the jars and lids thoroughly in hot soapy water, and dry well. I then place them into a cold oven and heat the oven to 160 degrees celsius, and leave jars in there for 10 minutes after temperature has been reached. Make sure the jars are not touching each other in the oven, and be sure to keep them hot until your preserved product is spooned in, as hot foods being put into cold jars will cause the jars to crack.
If using screw top lids, I boil these in a saucepan of water until needed, and use tongs to lift them out and place onto jar. Seal immediately, because as the food cools, it will cause the lids to 'pop' inwards, creating a full seal.
To remove labels from jars easily, I soak all jars in a tub of hot water with some eucalyptus oil, then use a soft scourer to scrape labels off. Make sure jars are then thoroughly cleaned, dried and sterilised as eucalyptus oil is toxic.
Well, my large box of tomatoes is nearly gone, just a few stragglers remain in the bottom. I am thinking I might oven dry these and use them in the pasta sauce that will be accompanying Nath's freshly caught squid tonight!