Add a little kick (and some extra lycopene) to your sauces, soups, salad dressings, dips, stews, casseroles, etc. etc. with this homemade, old fashioned, RAW version of a classic tomato paste. Joelle Amiot ofjarOhoney has created an amazing and very simple alternative to canned tomato paste which often contains preservatives, refined sugars, and traces of aluminum. Fresh is always best and this recipe is just that, and it’s FULL of nutrition and flavor too!
10 large organic vine ripe Roma tomatoes
3/4 cup filtered water
1) Wash and dry the tomatoes well.
2) Remove the stem button with a small knife.
3) Lay each tomato on its side and make 6 even slices width wise, reserve ends too. Repeat with all. Lay the slices and ends on the slotted trays of your dehydrator in a single layer. Dehydrate until dry. Be sure to flip them after about 2 hours so they do not stick to the trays.
4) When fully dry, slice into small pieces with a sharp knife and place in a medium bowl. Pour in the filtered water and soak for 1 hour. Drain the tomatoes but reserve the soaking liquid.
5) In your food processor blend the soaked tomatoes with 1 tablespoon at a time of the reserved liquid until it is a smooth paste.
6) Place in a covered container and refrigerate up to one week.