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Post by pepperhead212 on Aug 7, 2021 13:00:41 GMT -5
Well, not totally quick, as I started it a couple nights ago, in the dehydrator! This morning I made the paste, using some slightly dried tomatoes - not dry enough that they could be stored, but it removed a lot of the moisture, making it much faster than cooking down sauce, and much cleaner! I went through my tomatoes a couple nights ago, and cored them, and cut out the bad spots, and put them on parchment, in the dehydrator, and reduced to about 1/4 the original weight. Turns out, I had to add a little more water, to get it to circulate in the Vitamix, but I got it circulating, and left it on high for about 3 minutes - the skin and seeds are GONE after this, and it's steaming slightly. Usually, skin and seeds have to me removed at some point, using a food mill, but with tomatoes, as well as chile peppers, skins and seeds are totally ground up in the VM. I learned that the first time I made one of those things in it, and went to press it through a strainer, and there was nothing in it! Half dried tomatoes, blended in Vitamix, until steamy, about 3 minutes. by pepperhead212, on Flickr I wiped a wok lightly with oil, before adding the paste, and cooked it on med-high, scraping almost constantly - like cooking a Mexican paste. Tomato paste cooked in wok on med-high, for just a minute. by pepperhead212, on Flickr I cooked it about 7 minutes - what I cook most of those Mexican sauces for - to get it to a thick paste. Tomato paste, cooked for 7 minutes, ready to cool. by pepperhead212, on Flickr Tomato paste, cooked and cooling, to put in the freezer - a little over 5 lbs cooked down to 13.5 oz. by pepperhead212, on Flickr
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Post by hairymooseknuckles on Aug 7, 2021 16:46:58 GMT -5
That will make some great dishes!
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Aug 7, 2021 19:46:48 GMT -5
Nice !!!! Way to save a lot of time and work on making paste. Good one, will have to remember this. And yes, the VM is all that, LOL, though I shall hopefully be using mine more after the move (s). I may try using a fresh tomato instead of water if I get the dehydrated too dry to destroy in the VM.
I may try your method to make my sweet pepper paste next time, the roasted and skinned, then partly dehydrated and cooking down.
Smart cookie you are !
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Post by Laura_in_FL on Aug 9, 2021 14:53:21 GMT -5
That's a very clever way to make tomato paste. It would be a good way to make ketchup, too - the original thickness coming out of the Vitamix looks about ketchup consistency.
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Post by mgulfcoastguy on Aug 9, 2021 16:12:42 GMT -5
pepperhead212, an online acquaintance of mine starts out a couple of dishes by slowly roasting tomatoes over a low charcoal fire. The same reason, to reduce the water content and enhance the flavor.
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Post by spike on Aug 9, 2021 17:22:20 GMT -5
pepperhead212, do you need to use a VM? Could you use a food processor? I am looking forward to maybe doing this next year!
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Post by pepperhead212 on Aug 9, 2021 23:04:49 GMT -5
Sorry spike - even a regular blender will not totally blend up the skins and seeds, and even less in a FP. With those, to get the fine paste consistency, you'd have to put it through a fine food mill. mgulfcoastguy That's a good way of reducing the moisture, as well as adding flavor - something that I like to do to make my favorite pizza sauce, with some onions and garlic, as well. The original recipe I saw called for doing it in the oven, but my favorite way was on the grill - keeps heat outside, and adds flavor! That was something that I ground up in the FP - to keep some texture.
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