“Pantry Items ” is a term used for staple cooking ingredients. Staple ingredients vary from cook to cook, kitchen to kitchen. The list can include olive oil, garlic, onion, lemons, parsley, you know…..things you always have in your kitchen. My list of staple items is a little different and it is a HUGE list! My pantry items include homemade pasta sauce, cashew milk, vegan cheese, vegan mayonnaise, pico de gallo, and tons more. I use these ingredients nearly every week in a recipe. My Weekend Pantry posts will show you how to make all of my staple ingredients from scratch. You can then use these ingredients in my other recipes. You can use the homemade vegan mayonnaise to make my Portobello Mushroom Sandwich with Basil-Dijon Mayo even healthier because you won’t be using store-bought processed mayo. You can use homemade vegan milk in my Mixed Berry Smoothie Recipe. Use homemade Pico De Gallo in my Chicken and Vegetable Tacos. Okay, I think you get the gist! Now for today’s Weekend Pantry Recipe.
So, this is going to be a short post. For those who don’t know, I also work a normal 9 – 5 at the moment and I’m behind at work sooooo, I gotta get to it!
Anyways, this Sundried Tomato Paste is a great item to use in pretty much any recipe that calls for tomato paste. One thing about the recipe is that it calls for 1/4 cup of water, but this makes the paste a little thinner than some may like it. You could start with 2 tablespoons of water and go from there.
Either way, this tomato paste will add great flavor to your meals. It has lemon pepper and oregano in it for extra flavor. I don’t put tomato paste in these recipes, but you could definitely add this Sundried Tomato Paste to my Chicken and Veggie Tacos , my Potatoes Smothered in Curry-Ancho Ground Turkey, or my Pasta with Smoked Sausage and Peppers for a little extra kick!
- ¾ cup sundried tomatoes
- ¼ cup water
- 1 cup tomatoes roughly chopped
- 1 garlic clove
- 1 teaspoon dried oregano
- ½ teaspoon lemon pepper
- salt to taste
- Place everything in a blender or food processor and blend until a thick paste forms.
- Add water a tablespoon at a time if it is too thick and is having trouble blending.
- Place the tomato paste in an airtight container and refrigerate. This should last 7 – 10 days in the refrigerator.
- I have not tried freezing it, but if frozen properly, I'm sure you could freeze it for at least 2 months.
If you want a thicker tomato paste add less water. Maybe start with 1 or 2 tablespoons instead of 1/4 cup and keep adding water until the paste is the consistency you like.