Tomato Paste by Julius Jaspers
Canned tomato paste is something we always have at home. But did you know that you can also make it yourself very easily? Julius Jaspers—you know, the man behind that amazing Bolognese sauce—has a delicious recipe for it. Follow these steps for a tomato paste that upgrades any dish.
It should be clear: this is not tomato paste from a tin. This purée is much more elegant and refined.
How to make tomato paste
- Heat the olive oil in a frying pan. Sauté the red onion until translucent. Add the garlic and fry for another 3 minutes.
- Add the tomatoes, thyme, bay leaf and sugar, and cook over low heat for half an hour.
- Season with salt and pepper, then pass through a food mill or fine sieve.
- Return the pan to the heat and let the tomato paste reduce gently for at least another half hour. Check the seasoning once more.
Storage advice: 5 days in the refrigerator.
Title: Sausbijbel
Author: Julius Jaspers
Price: €33,99
Publisher: Carrera Culinair
In Sausbijbel, Julius Jaspers uses clear instructions and step-by-step photography to show you how to make the best sauces and flavor enhancers yourself. From BBQ sauces and butter sauces to dressings, oils and vinaigrettes, as well as sauces with or for vegetables, meat, fish and shellfish. And of course, tomato paste is included too.
