Damien Pignolet

Roasted Tomato Essence

Preparation info
  • Makes about

    1.5 litres

    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

Best made with the most flavoursome tomatoes, this roasted tomato essence can be added to any recipe where tomato paste is required. I usually store it in small plastic containers and, once well chilled, freeze it for future use.

Ingredients

  • 2.5 kg ripe Roma tomatoes
  • 100 ml olive oil
  • 25 ml

Method

  1. Cut the tomatoes across and then cut each half into quarters. Toss in a large bowl, or in a smaller bowl in batches, with the olive oils, salt and pepper.
  2. Roast on wide baking trays at 160°C until slightly scorched and collapsed. Pass through the medium plate of a Mouli food mill.
  3. Adjust the seasoning with sal