You'd think in a country like México there would be no problem in picking up a can of tomato paste. If anyone uses a lot of tomatoes, it's either Mexico or southern Italy. Well, bucko, I can't find any. And I need tomato paste to exist. They also don't have much in the way of canned spaghetti sauce down here. I could use Prego as a base but that's hard to find. What they do have in a can (Hunt's or Del Monte) isn't worth the can it comes in.
What is available in the markets (agropecuarios) are tons of plum tomatoes; Fresh and cheap. I am coming to the conclusion that I have been spoiled. Just like I assumed that Jello pudding was a scratch ingredient, I am adjusting to the fact that if I want tomato paste, I am going to have to make it ... from tomatoes! I wish I could find 3-4 ounce canning jars.
So who's got a good recipe or information on making tomato paste? I'm going to have to buy a non-reactive stock pot. Or will a ceramic crock pot do it? The "high" setting does eventually get things boiling.
Same deal down here for sun-dried tomatoes. Sun-dried tomatoes are as in these days as balsamic vinegar, buffalo mozzarella, and goat cheese. But I haven't found any sun-dried tomatoes for sale in México. I don't have the time or patience to dry tomatoes (or grapes) in the back yard. I think I'll surf Ebay for a realtively small dehydrator.
The bottom line on tomatoes down here; they sell tomatoes and they sell a thin tomato sauce called pure de tomate condementado. No whole tomatoes in a can, no stewed tomatoes, to thick tomato sauce, and no tomato paste. I think I'm going to have to plan ahead to make my own from those fresh red orbs.
What is available in the markets (agropecuarios) are tons of plum tomatoes; Fresh and cheap. I am coming to the conclusion that I have been spoiled. Just like I assumed that Jello pudding was a scratch ingredient, I am adjusting to the fact that if I want tomato paste, I am going to have to make it ... from tomatoes! I wish I could find 3-4 ounce canning jars.
So who's got a good recipe or information on making tomato paste? I'm going to have to buy a non-reactive stock pot. Or will a ceramic crock pot do it? The "high" setting does eventually get things boiling.
Same deal down here for sun-dried tomatoes. Sun-dried tomatoes are as in these days as balsamic vinegar, buffalo mozzarella, and goat cheese. But I haven't found any sun-dried tomatoes for sale in México. I don't have the time or patience to dry tomatoes (or grapes) in the back yard. I think I'll surf Ebay for a realtively small dehydrator.
The bottom line on tomatoes down here; they sell tomatoes and they sell a thin tomato sauce called pure de tomate condementado. No whole tomatoes in a can, no stewed tomatoes, to thick tomato sauce, and no tomato paste. I think I'm going to have to plan ahead to make my own from those fresh red orbs.
Next time: A Limone is Not a Lemon
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