Spiced Tomato Paste
This recipe uses a dehydrator to make tomato paste roll-ups that are best either kept in a dark airtight container or well wrapped in the freezer. Rehydrate the paste as needed.
INGREDIENTS | MAKES 12 PASTE ROLL-UPS
- 2 quarts ripe Roma tomatoes
- 1 teaspoon oregano
- 1/2 cup finely diced onion
- 1/4 teaspoon garlic powder
- 1 teaspoon garlic purée
- 1 teaspoon fresh basil leaves
- 1/3 cup dry white wine
Dice the tomatoes and put them through a food processor, then use a sieve to remove the seeds.
Add tomatoes and remaining ingredients to a pan; simmer over low heat until mix thickens.
Keep stirring for another 30 minutes or until the consistency thickens and becomes paste-like.
Spread the paste on a lightly oiled fruit roll-up sheet for the dehydrator. Paste should be no more than 1/4" thick.
Dry at about 115–120 °F for 12 hours or until the paste is not sticky. Store as desired.
Tomatoes are the world’s most consumed fruit; we eat more than 60 million tons a year globally. There are more than 4,000 kinds of tomatoes ranging in size from 3/4" in diameter to 3-pounders. The largest tomato ever grown weighed more than 7 pounds, and the largest tomato plant was more than 65 feet tall.