Tomatoes are the best source of the magical anti-aging component Lycopene, a powerful antioxidant that protects and rejuvenates our skin.
Lycopene is released in much higher doses in cooked/processed tomatoes then in fresh tomatoes, and one of the best sources is tomato paste.
Basically tomato paste is tomato that has been reduced, reduced again, and then reduced some more!
Tomato paste is the basis of many stews and soups, and can also be eaten as a spread, for example on bruschetta bread with crumbled Feta cheese and a splash of Olive oil.
24 Ripe large tomatoes
2 teaspoons salt or to taste
- First score a cross on the bottom of each tomato using a sharp knife.
- Put the tomatoes in boiling water for a few minutes, then drop into ice cold water. After this process, the tomato peel should almost fall off. Pull the remaining peel off the tomatoes. Cut the core out and remove all the seeds.
- Chop the flesh and measure what you're left with which would normally be around 4 liters. Add ½ teaspoon of salt to each liter.
- Place the tomato and salt in a large pot and simmer over a low heat for around 1 hour, stirring often to prevent any catching and burning.
- Remove from the heat and press through a fine sieve or process through a food mill. Return the tomatoes to the pot and continue to cook very slowly until the paste holds its shape on a spoon, approximately 2 to 3 hours. Stir occasionally to prevent any sticking.
- Finally, spoon into hot sterilized jars, leaving 3cm (1 in) at the top. Slop on a little olive oil to cover and seal. Ensure the lids are vacuum sealed, or the paste will spoil. Alternatively you can fill and freeze ice cube trays and free flow cubes of paste in freezer bags for use later.