This recipe was originally on the Thermomix Recipe Community. Luckily I had scribbled it on a piece of paper as one day I looked and it had suddenly disappeared from there. I have tweaked the recipe over time but as always, I would like to pay credit to the original author. If it is you, please let me know so I can give you the recognition for producing this great recipe I have made many times. 🙂
NB: I have just now learnt, (6 years later!) that the recipe I’ve been tweaking over the years originally came from Thermobexta! Thank you Bec! Love your work!
I often make this when I have a lot of over ripe tomatoes that I want to use up rather than throw out the next day! Once cooked and cooled, I put it into ice cube trays in the freezer and then once frozen I remove the cubes and store them in a large zip lock bag in the freezer.
- 1500g very ripe red tomatoes, halved
- 1 Tbsp olive oil
- 1 Tbsp raw sugar
- 1 Tbsp mixed herbs, dried
- 1 Tbsp paprika, sweet
- 1 tsp rock salt
- 2 bay leaves
- Place approx. half the tomatoes into TM bowl and chop 5 sec / speed 8. Add remaining tomatoes and chop 20 sec / speed 6.
Add remaining ingredients and mix 5 sec / speed 4. Cook 20 mins / 100°C / speed 1 / MC off, placing simmering basket onto TM lid to prevent spatter.
** WARNING – WHEN PUREEING HOT LIQUIDS CAREFULLY FOLLOW THE DIRECTIONS IN YOUR THERMOMIX INSTRUCTION MANUAL **
- Replace MC into TM lid and pulverise 1 min / speed 9 gradually increasing speed from speed 1 to speed 9.
- Scrape down and cook 40 mins / 100°C / speed 1 / MC off, placing simmering basket onto TM lid to prevent spatter.
- Spoon paste into ice cube trays. Once frozen cubes can be stored in a container / ziplock bag.
Store in freezer.
1 cube = approx. 20g (1 Tbsp)
NB: The paste won't be as thick as what you get in a commercial bought can, but once frozen into cubes it really does not affect what you use it in.
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