I try to make as many things from scratch as possible, partly because I like to know exactly what I’m eating (I am very distrustful of processed food after extensive reading into the subject) but mainly because I like the challenge, I like to experiment and, well… why not?
Sun-dried tomato paste is widely available in UK supermarkets, and the type that we keep in our pantry is very good indeed – if a little expensive. I use it as an ingredient in many Italian dishes, and often use anything from a teaspoon to a tablespoon to augment the flavour of a tomato-based sauce, so it is something we get through a lot of.
Stuck with an hour to spare one afternoon I decided to start making dinner early, and on a whim I filled that hour experimenting with my own sun-dried tomato paste. The results were spectacularly good, yielding a more intense flavour than shop-bought, and it is so quick and easy to make.
Sometimes life is too short to muck around making everything from scratch, and sometimes life is too short not to. Sometimes, all you’ve got time for is a bowl of pasta with something stirred through it – stir a tablespoon or two of this through a pan of fusilli, add a good handful of freshly grated Parmesan, a dribble of good extra-virgin olive oil and a handful of chopped flat-leaf parsley and I’m sure you’ll be eternally thankful that you did muck around making this from scratch.
2 x 280g jars of sun-dried tomatoes in oil
8 fat garlic cloves
3 tbsp olive oil
2 tsp red wine vinegar
1/2 tsp sea salt
Drain the jars of sun-dried tomatoes in a sieve, put into a bowl and cover with just-boiled water. Stir for a minute then drain again. This softens the tomatoes up so they will blitz more easily, and cleans off the remainder of the oil.
Peel and crush the garlic, put into a food processor with the tomatoes, olive oil, vinegar and sea salt, then blitz until it is a smooth puree. You may need to add a little oil if the paste is too stiff, and you will very likely need to scrape down the sides of the bowl a few times to get everything. You can also do this in a blender, or if you’re really keen a pestle and mortar will do the job.
Decant into a sterilised jar, top off with a little more oil (do not mix it in, the idea is that it sits over the paste and protects it from the atmosphere) and refrigerate. This will happily keep for two weeks or more, and quantities can easily be doubled or trebled.
|*To Sterilise Glass Jars: Heat oven to 140C/120C fan/gas 1, then turn it off and keep the door closed. There is no point in wasting energy! Wash the jars and lids in hot, soapy water then rinse well. Place the jars on a baking sheet and put them in the oven to dry completely. If using Kilner jars then boil the rubber seals, as the dry heat of the oven will make them perish.|