Fresh tomato concentrate

Fresh tomato concentrate

By
From
Botanical
Makes
500 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
100ml olive oil
2 brown onions, finely chopped
6 garlic cloves, finely sliced
6 long red chillies, chopped
1kg Semi-roasted tomatoes
1 teaspoon smoked paprika
50ml sherry vinegar
50g sugar
1 litre white wine
1 bunch basil
1 bunch oregano

Method

  1. Heat oil in a large casserole or saucepan, add onions and garlic and cook until soft. Add chillies, tomatoes, paprika, vinegar and sugar, reduce until dry, then add wine and herbs. Cook for a further 30 minutes to a rich compote and remove from the heat. Blend the mixture to a purée in a food processor and strain into a suitable container.

Chef’s note

  • This is an excellent addition to stocks and sauces, or it can be used in any recipe that requires a fresh tomato base, such as pizza.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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