Tomato extract is a relatively new product, but it has quickly become popular among chefs and home cooks. It is a great way to add a deep tomato flavor to dishes without having to use a lot of tomatoes. Tomato extract is also a good way to preserve the tomato flavor during the off-season.
Tomato Extract RecipeCourse: condimentDifficulty: Easy
Tomato extract is a concentrated form of tomato flavor that is used to add depth and richness to sauces, soups, and stews. It is made by cooking tomatoes until they are very soft and then puréeing them. The purée is then strained to remove the seeds and skins. Tomato extract can be stored in the refrigerator for up to 1 month.
6 pounds ripe tomatoes, cored and quartered
1/2 cup water
1/4 cup sugar
1 teaspoon salt
- Preheat oven to 250 degrees F (120 degrees C).
- Place the tomatoes in a baking dish.
- Add the water, sugar, and salt.
- Cover the dish with foil.
- Bake for 4 hours, or until the tomatoes are very soft.
- Remove the tomatoes from the oven and let cool slightly.
- Purée the tomatoes in a blender or food processor until smooth.
- Strain the purée through a fine-mesh sieve or cheesecloth.
- Transfer the extract to a glass jar and store in the refrigerator for up to 1 month.
- You can use any type of tomato for tomato extract, but Roma tomatoes are a good choice because they have a high concentration of tomato flavor.
- To make a larger batch of tomato extract, simply double or triple the recipe.
- Tomato extract can be used in a variety of dishes, including sauces, soups, stews, and marinades.