I froze some cubes, made a bunch of marinara sauce for spaghetti and meatballs, had enough marinara sauce to freeze for future use and still had some Notmato Paste left to play around with ketchup recipes. I recently made a quadruple batch of Notmato Paste – if you’re going to go to the trouble, might as well have enough to make a few things. Make Notmato Paste in volume and use it to create multiple sauces. You can also use it to make barbecue sauce or marinara sauce. Before making pulp in the food mill, always simmer tomatoes in olive oil for two minutes. Take the food mill and pass the tomatoes from that tool. Wash the recommended tomatoes and cut each tomato into quarter pieces. Inside the juices will blend until the whole texture is smooth. Tomato juice Just put the diced tomatoes in a blender and you’ll have tasty tomato juice. The results will not disappoint you, but instead, you’ll be surprised. Use is as a substitute when cooking marinara or bolognese. I just used some in an awesome Salisbury Steaks recipe, which will be my next post. First of all, preheat your oven at the temperature of 320 to 350 degrees permanently. This tomato paste is used to thicken sauces. Once it’s frozen, stick the cubes in a zip-top bag, keep in the freezer and use in any recipes that call for tomato paste.

One thing I like to do is freeze individual portions in an ice cube tray.

Puree in a food processor and Voila! You’ve got Notmato Paste! It really does look and taste like the real thing! What can you do with your Notmato Paste? Simmer covered for 20 minutes until the vegetables are tender. Add water, chopped beet, and balsamic and white distilled vinegars.

Tomato paste substitute tomato juice