Spitikos Domatopoltos
In Greek: σπιτικός ντοματοπολτός, say: spee-tee-KOHS doh-mah-toh-pol-TOHS
This recipe for homemade tomato paste has few ingredients, is very easy, but will take quite a while. The results are certainly worth the time!
Homemade Tomato Paste
Make sure the tomatoes are overripe (just before they really have to be thrown out) to get the best outcome.
Ingredients:
- 4 pounds of end-of-season overripe tomatoes, peeled
- 1 sweet red pepper (pimiento, red bell), seeded
- 1-2 tablespoons of sea salt
- .
- FOR STORING
- sterilized glass jars (no tops needed)
- extra virgin olive oil
Preparation:
This recipe can be multiplied by increasing all ingredients proportionately.
Process tomatoes and bell peppers in a food mill, processor, or blender until well pulped.
Transfer to a pot and bring to a boil. Boil for 2-3 minutes.
Place mixture in a piece of tulle, and using a strainer, suspend it over a bowl. Leave to drain for 12 hours in the refrigerator to remove all excess liquid.
Transfer mixture to a glass or ceramic baking dish and stir in salt. Allow to come to room temperature then dry in a lukewarm oven (200-210°F or 95-100°C) for 15 to 20 minutes.
Spoon into sterilized glass jars, taking care to avoid creating air pockets, and top with 1/4 inch of extra virgin olive oil (enough to cover completely). Store in the refrigerator until ready to use.
In Greek homes, we often spread slices of country bread with a little olive oil, a little homemade tomato paste, and top with a crumble of feta cheese. Delicious!
Notes:
- As the tomato paste is used, add more oil to the top as needed.
- Jars can also be loosely covered with foil (does not replace oil – always use the oil), if desired.
- These will keep well until next year’s tomato crop is ready!
