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Tomato Paste
https://www.epicurious.com/ingredients/how-to-cook-with-tomato-paste-from-a-tube-caramelize-it-article
The way to get the most out of this flavor-boosting ingredient is to brown it until deep maroon and concentrated.
Here's a thing you should pretty much never do: squeeze a dollop of store-bought tomato paste directly into a bubbling broth (or sauce—or anywhere else for that matter). And that's because tomato paste straight out of the tube (or can) has a tart, mineral flavor that won't do your dish any good.
Instead, the secret to using tomato paste is to caramelize it—really caramelize it—before any liquid is added to the pot.
This doesn't mean that you need a second cooking vessel every time time you make tomato sauce. The method goes like this: sauté some onions, carrots, garlic, or other aromatics until they've softened and are almost as dark as you'd like them to be (they'll continue cooking with the paste).
Add any spices and sauté briefly to release their essential oils. Add tomato paste and continue cooking until the paste has changed from bright to brick red.
Deglaze with wine or whatever other liquid you're using.
A full 1/2 cup of tomato paste is the base for Rigatoni With Easy Vodka Sauce. Deeply caramelizing the paste make all the difference. Photo by Chelsie Craig
Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better yet, make this recipe for yourself. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff.
Serves 4
Ingredients
Kosher salt
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
4 garlic cloves, smashed
1 (4.5-oz.) tube double-concentrated tomato paste
½ tsp. crushed red pepper flakes
2 oz. vodka
¾ cup heavy cream
1 lb. rigatoni
4 oz. Parmesan, finely grated
Basil leaves (for serving)
Directions
1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium.
Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.
Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5–7 minutes.
Add vodka, scraping up brown bits; reduce heat to low.
3. Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
4. Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid.
5. Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven.
Stir in ½ cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick.
6. Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.
https://www.epicurious.com/ingredients/how-to-cook-with-tomato-paste-from-a-tube-caramelize-it-article
The way to get the most out of this flavor-boosting ingredient is to brown it until deep maroon and concentrated.
Here's a thing you should pretty much never do: squeeze a dollop of store-bought tomato paste directly into a bubbling broth (or sauce—or anywhere else for that matter). And that's because tomato paste straight out of the tube (or can) has a tart, mineral flavor that won't do your dish any good.
Instead, the secret to using tomato paste is to caramelize it—really caramelize it—before any liquid is added to the pot.
This doesn't mean that you need a second cooking vessel every time time you make tomato sauce. The method goes like this: sauté some onions, carrots, garlic, or other aromatics until they've softened and are almost as dark as you'd like them to be (they'll continue cooking with the paste).
Add any spices and sauté briefly to release their essential oils. Add tomato paste and continue cooking until the paste has changed from bright to brick red.
Deglaze with wine or whatever other liquid you're using.
A full 1/2 cup of tomato paste is the base for Rigatoni With Easy Vodka Sauce. Deeply caramelizing the paste make all the difference. Photo by Chelsie Craig
Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better yet, make this recipe for yourself. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff.
Serves 4
Ingredients
Kosher salt
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
4 garlic cloves, smashed
1 (4.5-oz.) tube double-concentrated tomato paste
½ tsp. crushed red pepper flakes
2 oz. vodka
¾ cup heavy cream
1 lb. rigatoni
4 oz. Parmesan, finely grated
Basil leaves (for serving)
Directions
1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium.
Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.
Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5–7 minutes.
Add vodka, scraping up brown bits; reduce heat to low.
3. Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
4. Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid.
5. Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven.
Stir in ½ cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick.
6. Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.
