Tomato paste is a concentrated version of tomatoes that have been reduced and cooked until they have a thick, rich consistency. It acts as a flavour-packed foundation for a variety of meals, giving stews, soups, and sauces body and depth. You may adjust the flavour to your taste and maintain quality control when you make your tomato paste.

Homemade Tomato Paste Tips

Ingredients:

• Fresh, ripe tomatoes
• Olive oil
• Salt (optional)

Equipment:

• Baking sheets
• Blender or food processor
• Fine-mesh sieve or cheesecloth
• Saucepan
• Sterilized jars or containers

Instructions:

1. Select the Right Tomatoes:

Choose tomatoes that are ripe and tasty. Because of their strong flavour and low moisture content, Roma tomatoes are frequently chosen.

2. Clean and Prep Tomatoes:

After giving the tomatoes a good wash, cut off any stems. Cut them in half or quarters, depending on how big they are.

3. Preheat the Oven:

Set the oven temperature low, around 275°F (135°C).

4. Spread Out on Baking Sheets:

With the cut side facing up, arrange the tomato quarters in a single layer on baking sheets. If preferred, add a pinch of salt and drizzle with olive oil.

5. Slow Roasting:

For 4-6 hours, slowly roast the tomatoes in a preheated oven to allow their flavour to concentrate and dehydrate. For even cooking, sometimes rotate the trays.

6. Check Consistency:

After a few hours, check the tomatoes. They should be significantly reduced in size and have a darkened colour. They should be sticky but not completely dried out.

Get the latest and greatest updates right away! Join our exclusive Whatsapp Channel and never miss out on exciting news again.

7. Process to a Puree:

After letting the roasted tomatoes cool a little, add them to a food processor or blender. Process until a smooth purée is achieved.

8. Strain the Puree:

To get rid of the seeds and skins, strain the puree through cheesecloth or a fine-mesh sieve. Using a spoon, press down to extract as much liquid as you can.

9. Reduce the Puree’s Heat:

Pour the purée through a strainer into a saucepan. To avoid sticking, simmer over low heat while stirring constantly. Cook the puree until it reaches the required consistency, stirring occasionally.

10. Sanitise Jars:

In the meantime, boil or preheat the jars or containers to sterilise them.

11. Fill Jars:

When the tomato paste is the right consistency, slowly pour it into the sterilised jars while the paste is still hot.

12. Store and Use:

Before sealing the jars, let the freshly made tomato paste cool fully. For a shorter-term use store in the refrigerator; for a longer-term use, freeze.

Tips

• Depending on the size of your tomatoes and your oven, adjust the roasting time.
• Try a variety of tomato varieties to get some interesting flavours.
• To make tomato paste easier to use later, freeze small pieces in an ice cube tray.

Making your tomato paste allows you to enjoy the concentrated flavour of fresh tomatoes and gives your meals a flavour boost.

For more articles like this, check here.

Tomato ketchup, also referred to as ketchup, is a well-liked condiment with a tart and sweet taste. Usually, tomatoes, vinegar, sugar (or high-fructose corn syrup), salt, and a variety of seasonings and spices are used to make it. Although the main ingredient in ketchup is tomatoes, it has a unique taste and consistency due to the addition of other ingredients.

Cooking down the tomatoes—which are usually in the form of crushed or tomato paste—and mixing them with the other ingredients is the process of preparing ketchup. Sugar gives sweetness, vinegar adds tang, and a combination of spices enhances the flavour profile overall.

A versatile condiment, ketchup is frequently used to enhance a wide range of meals. Foods like hamburgers, hot dogs, fries, sandwiches, and other savoury dishes are frequently served with it. Numerous flavours and varieties have been created as a result of its popularity, but the traditional tomato-based version is still a mainstay in many homes.

It’s important to remember that ketchup has a rich past and has changed over time. Though historical recipes for similar sauces extend back millennia, they were created with things like fish or mushrooms, however the modern form is frequently associated with tomatoes. Tomato ketchup is one of the most well-known and frequently used condiments in the world today.

Recipe for Homemade Ketchup

Ingredients:

• 1 can (28 ounces) crushed tomatoes
• 1/2 cup white sugar
• 1/2 cup distilled white vinegar
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon mustard powder
• 1/4 teaspoon celery salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice

Get the latest and greatest updates right away! Join our exclusive Whatsapp Channel and never miss out on exciting news again.

Instructions:

1. Get the tomatoes ready:

• Open the can of crushed tomatoes first. To achieve a smoother texture, purée the tomatoes using an immersion blender or blender.

2. Preparing the Base:

• The crushed tomatoes and white sugar should be combined in a big pot and heated to medium.
• After giving the mixture a good stir to fully dissolve the sugar, boil it.

3. Adding Flavours:

• Add the ground cloves, salt, celery salt, onion powder, garlic powder, mustard powder, distilled white vinegar and allspice to the simmering tomato mixture.
• Stir thoroughly to combine the ingredients.

4. Simmering:

• Lower the temperature so that the mixture simmers gently.
• To maintain consistent cooking and avoid sticking, stir from time to time.

5. Reheating:

• Simmer the ketchup until the required thickness is reached, roughly 1 to 1.5 hours.
• Remember that as it cools, it will get thicker yet.

6. Taste and Adjust:

• After tasting the ketchup, taste again and adjust the ingredients to your taste. To get the right flavour profile, you can increase the amount of sugar, vinegar, or spices.

7. Optional Straining:

• You can strain the mixture through cheesecloth or a fine mesh screen to get rid of any last bits of tomato peel or seeds for a smoother ketchup. You can skip this step if you don’t like the texture.

8. Cooling:

• Give the ketchup time to cool completely before transferring it to jars or bottles.

9. Storage:

• Store the homemade ketchup in the refrigerator. It should last for several weeks.

10. Enjoy:

• Your homemade ketchup is ready to be enjoyed! Use it as a condiment for burgers, fries, or any dish that calls for this classic sauce.

Making homemade ketchup allows you to customize the flavour to your liking and skip the preservatives often found in store-bought varieties. Enjoy the rich, tangy goodness of your homemade creation. You can also join DaveHax learn how to make homemade ketchup.

Watch Video Below:

Check here for more articles on food.

Cheat meals are described as extravagant, usually high-calorie meals that are periodically consumed as a diversion from a normal, frequently more rigorous diet plan. Cheat meals can be therapeutic and reduce feelings of deprivation, but to keep a healthy balance, they must be consumed in moderation.

Here are several delectable cheat meals to try in Nigeria, each with a tasty spin on local favourites:

1. Jollof Rice Extravaganza:

Cheat Version: Top Jollof rice with extras like fish, fried plantains, and a variety of meats to have a sumptuous version of the dish. For a different texture, try combining basmati and local rice.

2. Suya Fiesta:

Cheat Version: Order a variety of suya, such as beef, chicken, and liver, to enhance your suya experience. Don’t forget to pair it with an extra serving of spicy pepper sauce and sliced onions.

3. Pounded Yam Paradise:

Cheat Version: Treat yourself to a sumptuous dinner of pounded yams, rich egusi soup, a variety of meats, and a side order of fried fish on a cheat day. This filling blend provides a comfortable and satisfying experience.

Get the latest and greatest updates right away! Join our exclusive Whatsapp Channel and never miss out on exciting news again.

4. Small Chops Bonanza:

Cheat version: Indulge in a platter of little chops, including mini puff-puffs, chicken kebabs, spring rolls, and samosas. Make it an irresistible cheat meal by adding a selection of delicious dips.

5. Bole Overload:

Cheat Version: Stuff bole (roasted plantains), a popular street snack, with a rich mixture of toppings including chopped veggies, spicy mayo, and shredded chicken to make it into a cheat meal.

6. Moi Moi Makeover:

Cheat Version: Upgrade the classic moi moi by adding quality ingredients like prawns, chunks of fish and a drizzle of coconut milk. Bake it to perfection for a delightful twist on this Nigerian staple.

Remember, the key to enjoying cheat meals is balance. While savouring these indulgent options, it’s essential to maintain an overall healthy and well-rounded diet.

Check here for more food articles.