Tomato paste made from roasted tomatoes and peppers.
A source of vitamins A and C, antioxidants, and healthy fats, this dish has a rich taste and aroma, making it ideal for improving digestion and supporting the cardiovascular system.
Rich tomato paste made from roasted tomatoes and sweet peppers. It is convenient to freeze in portions and add to sauces, soups, stews, meat, or vegetable dishes.
Cut the tomatoes (2.4 kg) and bell peppers (1.15 kg) in half. Remove the seeds and stems from the peppers. Brush the vegetables with part of the olive oil (30 g), season with salt and pepper, and place them cut side up on a baking sheet.
Roast the vegetables in the oven at 200 °C until soft, with a slight browning on the surface and concentrated aroma. Halfway through cooking, turn the peppers and tomatoes if they are browning unevenly.
Transfer the roasted vegetables to a blender bowl. Add the remaining olive oil (15 g), balsamic vinegar (15 g), allulose (10 g), salt, and black pepper to taste. Blend until you achieve a maximum homogenous paste.
Pass the paste through a sieve or strainer to remove the skin and dense fibers. Divide into small molds, containers, or bags. Use immediately or freeze in portions for future dishes.
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