How to prep onion-tomato paste in bulk for weekly use?

Question

How do you prep onion-tomato paste in bulk for weekly use? Learn the best way to cook and store this versatile base for faster curries.

Answer 1

To prep onion-tomato paste in bulk, sauté finely chopped onions and tomatoes with aromatics until softened, blend into a smooth paste, and store in the refrigerator for up to a week or freeze for longer storage.

Detailed Explanation:

Preparing onion-tomato paste in bulk saves time during the week and ensures consistent flavor in your dishes. Here's a step-by-step guide:

1. Gather Ingredients: You'll need onions, ripe tomatoes, garlic, ginger (optional), green chilies (optional), oil (vegetable or olive), and salt. The ratio of onion to tomato can vary based on preference, but a 1:2 ratio (e.g., 1 kg onions to 2 kg tomatoes) is a good starting point.
2. Prepare Vegetables: Finely chop the onions and roughly chop the tomatoes. Mince the garlic and ginger (if using). Slit the green chilies (if using).
3. Sauté the Onions: Heat oil in a large pot or pan over medium heat. Add the chopped onions and sauté until they turn translucent and slightly golden brown. This usually takes about 10-15 minutes. Stir frequently to prevent burning.
4. Add Aromatics: Add the minced garlic and ginger (if using) and sauté for another minute until fragrant. Be careful not to burn the garlic.
5. Add Tomatoes and Chilies: Add the chopped tomatoes and green chilies (if using) to the pot. Stir well to combine.
6. Cook Down: Add salt to taste. Reduce the heat to low, cover the pot, and let the mixture simmer until the tomatoes have softened and broken down, and the excess water has evaporated. This can take about 20-30 minutes. Stir occasionally to prevent sticking.
7. Blend to a Paste: Once the mixture has cooled slightly, transfer it to a blender or food processor. Blend until you achieve a smooth paste. Be careful when blending hot liquids; vent the blender lid to prevent pressure buildup.
8. Store: Allow the paste to cool completely. Transfer it to airtight containers. Store in the refrigerator for up to a week. For longer storage, portion the paste into ice cube trays or small freezer-safe bags and freeze.

Pro Tip:

To prevent the paste from splattering while cooking, use a splatter screen or partially cover the pot. This will help contain the mess and prevent burns.