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Ingredient
California Farm Sun Dried Tomato Paste
Introduce
Chef :
Hobby HorsemanCalifornia Farm Sun Dried Tomato Paste
When you sun dry red ripe tomato puree for four days, you get superb tomato paste. If you dont get four continuous days of sun this time of year, dry in oven. No other ingredients added except half a teaspoon of seasalt per pint, just dried into paste in the sun on a half size baking pan. Fresh frozen in small quantities, I use empty half eggshells, holding one ounce each, not boiled or canned to keep that summer fresh taste.
Ingredient
Food ration :
2 people, 8 half eggshells filled with pasteCooking time :
4 days
pint
tomato puree
Cooking instructions
* Step 1
Pour pint of tomato puree in half size baking pan, sprinkle half teaspoon of sea salt on top, place in full sun, four days. Taste every day, sun dry till perfect. If cloudy, put baking pans with tomato puree in 170F degree oven. Taste daily till perfect.
* Step 2
Scrape heaping Tbs of dried tomato paste into half eggshell, pack into quart freezing bag, freeze. Stays tasty till next harvest.
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