Rich Garden Tomato Concentrate
Transform your summer bounty into a luscious Garden Tomato Concentrate with this easy-to-follow recipe. Utilizing a hefty 7 pounds of meaty plum tomatoes, this slow-cooked sauce captures the essence of ripe tomatoes along with aromatic vegetables and spices. The result is a deep, rich flavor that will enhance countless dishes, from pasta to soups. This homemade concentrate is particularly convenient to have on hand in small frozen portions, allowing you to enjoy the taste of summer all year round. Prepare to spend a few hours close to the stove for an irresistible condiment that brings a taste of the garden to your table.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
meaty tomatoes
7 lbs (plum, washed and coarsely chopped)
chopped celery
1/2 cup (finely chopped)
chopped carrot
1 cup (finely chopped)
chopped onion
1 cup (finely chopped)
fresh basil
2 tablespoons (chopped or 1 tablespoon dried)
fresh rosemary
1/2 teaspoon (chopped or 1/4 teaspoon dried)
salt
2 teaspoons (to taste)
cinnamon
1/2 teaspoon (ground)
whole cloves
6 (whole)
peppercorns
8 (whole)
garlic
2 cloves (chopped)
Instructions
1
Start by washing the tomatoes thoroughly and removing the cores. Coarsely chop the tomatoes; there's no need to peel them.
2
In a large, heavy saucepan, combine the chopped tomatoes with celery, carrots, onion, basil, rosemary, salt, cinnamon, cloves, peppercorns, and chopped garlic.
3
Bring the mixture to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 25-30 minutes, stirring occasionally until all vegetables are tender.
4
Using a food mill for the best texture (or a sieve if you don’t have one), press the tomato mixture to remove seeds and skins.
5
Pour the strained tomato mixture back into a clean, heavy saucepan. Cook over the lowest heat possible, stirring occasionally, for about 3 hours. The goal is to evaporate excess liquid until the sauce is very thick; this step may take longer depending on your stove and pan.
6
Once thickened to your liking, remove the sauce from heat and let it cool.
7
Transfer the cooled concentrate into ice cube trays and freeze until solid. Once frozen, move the cubes to freezer bags for easy use in the future.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rich Garden Tomato Concentrate?
It is a deep, rich homemade tomato paste made by slow-cooking 7 pounds of tomatoes with aromatic vegetables and spices.
What kind of tomatoes are best for this recipe?
Meaty plum tomatoes are recommended because they have more flesh and less water, which is ideal for a concentrate.
How many pounds of tomatoes do I need?
You will need 7 pounds of meaty plum tomatoes for this recipe.
Do I need to peel the tomatoes before cooking?
No, you can coarsely chop the tomatoes without peeling them because the skins will be removed later using a food mill or sieve.
What vegetables are added to the tomato mixture?
The recipe includes finely chopped celery, carrots, onion, and garlic.
What herbs are used for flavoring?
The concentrate is flavored with fresh basil and fresh rosemary.
Which spices are included in the recipe?
The spices used are salt, ground cinnamon, whole cloves, and peppercorns.
How long does the initial simmering take?
The mixture should simmer for 25 to 30 minutes until all the vegetables are tender.
How do I remove the seeds and skins?
Press the cooked tomato mixture through a food mill or a fine sieve to remove the seeds and skins.
What if I do not have a food mill?
If you do not have a food mill, you can use a fine-mesh sieve to press the mixture.
How long does the thickening process take?
The strained mixture needs to cook over very low heat for about 3 hours to evaporate excess liquid.
Why do I need to cook the sauce for 3 hours?
The long cooking time allows the sauce to reduce and thicken into a concentrated paste.
Can I use dried herbs instead of fresh ones?
Yes, you can substitute 2 tablespoons of fresh basil with 1 tablespoon of dried, and 1/2 teaspoon of fresh rosemary with 1/4 teaspoon of dried.
What is the best way to store the concentrate?
The most convenient way to store it is to freeze it in small portions, such as ice cube trays.
How do I freeze the tomato concentrate?
Transfer the cooled concentrate into ice cube trays and freeze until solid.
How should I store the frozen cubes?
Once the cubes are frozen solid, move them into freezer bags for easy use in the future.
What can I use this concentrate for?
It is perfect for enhancing the flavor of pasta sauces, soups, stews, and other dishes.
How much garlic is required?
The recipe calls for 2 cloves of chopped garlic.
Is there any sugar in this recipe?
No, this recipe does not contain added sugar; it relies on the natural sweetness of the tomatoes and carrots.
How much celery should I use?
You need 1/2 cup of finely chopped celery.
How many whole cloves are needed?
The recipe uses 6 whole cloves for seasoning.
Should the carrots be finely chopped?
Yes, the recipe specifies 1 cup of finely chopped carrots.
Can I use regular tomatoes instead of plum tomatoes?
You can use other varieties, but they may have more water, which could increase the necessary reduction time.
How many peppercorns are used in the mixture?
The recipe calls for 8 whole peppercorns.
Is this recipe freezer friendly?
Yes, it is specifically designed to be frozen for long-term storage.
What does cinnamon add to the tomato sauce?
Cinnamon adds a subtle warmth and depth of flavor that complements the richness of the tomatoes.
How do I know when the sauce is thick enough?
The sauce is ready when it has reached a very thick, paste-like consistency after several hours of reduction.
Can I use a blender instead of a food mill?
A food mill is preferred for texture, but you could blend and then strain the mixture to remove seeds.
Is this a good way to preserve a summer harvest?
Yes, this is an excellent way to transform a large bounty of garden tomatoes into a versatile condiment.
How much rosemary is included?
The recipe uses 1/2 teaspoon of fresh, chopped rosemary.