Friday, 13 April 2012



Easter is over and God has blessed us with lots and lots of rain in Kenya. Well, tomatoes are in season. On Good Friday my husband bought me a whooping 5 kilos of tomatoes. I decided to preserve them by preparing a tomato paste. It is very easy to prepare it and this paste will definitely help you when you want to prepare quick food. Some prefer to peel off the tomato skin after roasting, but I prefer to have them as such for the paste to get the whole tomato goodness.

Tomatoes- 1 Kg
Salt - 1 Tbsp
Vinegar- 1 Tablespoon


1. Preheat the oven at 180 degree centigrade for 5 minutes.

2. Keep the tomatoes lined up in a baking pan and place it in the oven and let it roast for 40 minutes until   the tomatoes are well roasted like in the below picture.

3. Allow it to cool.

4. Grind it in the blender and you will get the paste like in the second picture.

5. Heat a pan and pour out all the puree in the pan and add the salt and stir it well . Remember to cook in low fire. Close it well with a lid so that the puree does not spill out while boiling.

6. When all the water content in the puree dries out and when u get a thick paste switch off the fire and remove the pan from heat.

7. Allow the tomato paste to cool.

8. Add the vinegar and mix it uniformly and store it in a container.

9. Keep the tomato paste refrigerated and this paste will last for more than a month.

1. Tomatoes after roasting in the oven

                  2. The Tomato puree after grinding in the blender

3. The Tomato paste is ready

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