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Tomato Concentrate (ideal for soups, casseroles and pasta dishes)

  • 5 kg tomatoes
  • 2-3 onions
  • Olive oil
  • 2-3 stalks of celery
  • 1-2 zuchinni
  • 2-3 capsicum
  • 1 chilli
  • 1 tbsp each of celery and mustard seeds
  • Fresh herbs such as basil, thyme and oregano
  • Salt and pepper

Chop up the tomatoes and cook them slowly in their own juices in a large pot until tender. Pass them through a mouli or course sieve and set aside. Gently saute the vegetables in a pan with a splash of oil until softened and then combine with the tomatoes and herbs. Boil together until thickened, season to taste and then freeze the concentrate in 1 cup packs ready for use.