Recipes!

 Darkened Oven Roasted Unsun Drunken And Dried Tomato Paste Cupcakes

1 tablespoon freshly minced Rosemary 

1 tablespoon freshly minced Basil

1 tablespoon freshly minced oregano

1 tablespoon freshly minced to Sage

1 tablespoon freshly minced thyme

1 tablespoon minced bayleaf

2 to 3 pounds or more of any variety of tomatoes preferably those with less seeds

One head of garlic

One cup of Cold pressed extra-virgin olive oil or avocado oil

1 tablespoon of Cold pressed flaxseed oil or cold pressed flaxseed oil

1/4 cup red wine

1 tablespoon ground white pepper

1 teaspoon pink Himalayan sea salt

Parchment paper or wax paper

One large bowl

Plenty of cheese cloth or Muslin sheets or a nut milk bag

Silicone or glass cupcake pans

Preheat the oven to 350°F

Core and deseed 2 to 3 pounds or more of any variety of tomatoes, save the seeds for future recipes

Bring a large stockpot of water to a boil.

 Add the tomatoes to the boiling water for a few minutes, prepare an ice bath for the tomatoes in a large bowl, and bring the tomatoes to room temperature. 

Wrap a small casserole dish with wax paper or parchment paper covering all sides. 

Drizzle 1 tablespoon of Cold pressed flaxseed oil or cold pressed hempseed oil onto the parchment paper on top of the casserole dish making sure to spread it all over the parchment paper or wax paper.

Place the tomatoes onto the wax paper or parchment paper making sure to separate the tomatoes at least 1 inch apart from each other

Stuff each tomato with equal parts of herbs and 1 to 2 cloves of garlic.

Pour the red wine over the tomatoes. 

Sprinkle the tomatoes with pink Himalayan sea salt underground white pepper

Drizzle the cold pressed extra-virgin olive oil or cold pressed avocado oil on top of all the tomatoes and herbs and garlic and wine.

Cover the tomatoes with the parchment paper or wax paper preferably parchment paper and bake for 5 to 10 minutes covered and an additional five minutes uncovered until the skins are nicely charred and the garlic and herbs are also nicely roasted. Everything should the nicely browned and soft and the wine should be reduced two about half of its volume.

When everything has cooked, place the casserole dish onto a cooling rack and let the tomatoes and herbs and garlic become cool to the touch, and allow the wine to thicken into a sauce.

Carefully cut the tomatoes into quarters, separating the herbs and garlic from the tomatoes, saving the juices and wine liquid mixture from the casserole baking dish, put aside the herbs for now.

Place the the quartered tomatoes in a high speed blender. Pulse slowly until all of the tomatoes are mostly liquid but still chunky. Add the garlic after each pulse until the chunky consistency is reached. Then purée the garlic and tomatoes together until everything is very well blended and mostly smooth but still only slightly chunky. Save the herb and liquid mixture in a separate container for use later.

Line a large bowl with cheese cloth or Muslin sheets or a nut milk bag and Pour the tomato and garlic mixture from the blender into the bag or cloth or Muslin sheets, saving the juice in the bowl to use for making vegetables stocks and broths.

When all of the water is drained from the cloth or sheets or bag, there should be a nice thick paste. Work in batches if necessary.

Preheat the oven to 175°F

Now put all of the paste into a bowl and mix in the herb and wine liquid mixture from the casserole dish.

Work in batches until all of the paste is thoroughly mixed with all of the choose and wine mixture from the casserole dish.

Once all of the paste is thoroughly mixed with all of the juice and wine mixture from the casserole dish, spoon the mixture into a silicone cupcake pan, and bake until the paste is solid and firm and try to the touch.

Once the cupcakes are completely dry and dehydrated, place on a cooling rack until the cupcakes are cool to the touch.

Once the cupcakes are cooled to room temperature or the touch, carefully pop out the cupcakes from the cupcake pan and place and sandwich bags making sure no air can get in them. 

Store them in the freezer or the pantry or the refrigerator.

Either way they should last you for quite a while, and you should have quite a few little cups of tomato paste to toss into any soup or sauce as necessary, and bon appétit!