Roasted Tomato Garlic PasteFrom jo_jo_ba 1 year ago
How to make it
- Preheat the oven to 275F.
- In a deep, non-stick pan, heat the oil.
- Add the garlic and onions and cook, stirring often, for 10 minutes over medium heat.
- Scrape into a food processor with the tomatoes and salt and puree smooth.
- Run through a food mill, discarding seeds and skins.
- Pour pulp into a baking dish (I used a 9" square).
- Place in the oven and bake 3 - 4 hours, or until very thick, dark and pasty. Stir every hour or so to prevent burning.
- Stir in the citric acid.
- Allow to cool before placing into a plastic or glass container and storing in the fridge or freezer.
- This will keep in the fridge about 1 week, frozen up to 6 months. If canning, process in a hot water bath for 45 minutes.
The Cookjo_jo_ba Oshawa, CA
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