Tuesday, April 28, 2009

Tomato-Free Tomato Paste (Red Pepper Paste)

We use a lot of tomato paste in our recipes, especially our Turkish recipes. But when tomatoes came back as a "no-no" on my son's IgG test, I freaked! How can we cook without tomato paste? Here is what I did, and it has worked awesome for us. I call this "tomato-free tomato paste!" Please note that this does not taste like ketchup or anything; that is not the point. The point is that you can use this in your tomato recipes (Turkish recipes here, chili, beef stew) and nobody will notice. (Spaghetti dinner might be a different matter.)

4 organic red peppers
10 slices of beets (I used canned but I know this is not ideal)
1-2 tsp. sugar (optional)

Pierce red peppers about 4 times each with a fork. Place them lying down on a baking sheet lined with parchment paper (makes it easier to clean up). Bake in an oven at 350 degrees for 2 hours. When done, use a knife and fork to open them up, remove the seed pod, and scrape away any other seeds. (At this point if you have tons of time you can remove skins of peppers too but I haven't done that yet.) Put them in a blender with the beet slices and sugar. Blend well till consistency is uniform. At this point, if you want, you can strain it out using a mesh strainer to get rid of some of the extra water, but you don't have to. Pour it into a glass container. This lasts me about 2 weeks.

One can of beets has enough for three batches of this stuff, so after you take out your 10 slices, divide the rest up and freeze for later use.

Pictures of Steps Below:

1 comment:

Penny said...

Tomatoes and peppers are both in the same food family (nightshades) with eggplant and potatoes. Sometimes people who are allergic to one food in a family will be sensitive to other foods in the same food family.

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