I cant believe I haven’t posted this Roasted Capsicum and Tomato Paste recipe yet as it is one of my most used recipes alongside my bread recipe. This should be a staple in all fridges or freezers alongside your vegetable stock concentrate.
I love making tomato paste. It adds so much flavour to your your tomato based sauces, pizza bases and breads.
What I love about this is you can really vary the flavours to it. Add some chilli if you want to spice things up. Add herbs such as basil, parsley and rosemary for a delicious herb twist. Add lots of garlic for a delicious garlic punch to the paste. Experiment and be creative. If you want to use only 1.5kg of tomatoes and no capsicum, you go right ahead. It will still be delicious!
Want to make it budget friendly? You can use tinned tomatoes if you like!
I have used Herbamare Salt to help flavour the paste. It is salt enriched with vegetables and herbs so gives it a great flavour boost. You can use regular salt if preferred.
I store this in the fridge with a layer of oil on top for two weeks or so or I pop into single portion sized containers and place into the freezer until needed. When a recipe calls for paste I either thaw it or pop it in frozen as it will thaw very quickly.
This is enough for 6-8 pizza bases.
You can make these easily on the stove top then by blending it with a blender or stick blender. Simply place everything into a large saucepan and cook over medium heat. You will need to stir often however to avoid it burning on the bottom. It will take anywhere from 30-60 minutes so give yourself time and keep watching it to check how quickly it is reducing.