Amore tomato paste
Made with Double concentrated tomato paste
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
50 min (COOK TIME: 50 min)
of sebago potatoes sliced thinly about 1 mm thick
(Hint: don’t wash them, you want to keep the starch on them)
brown onions, skin removed and chopped roughly
of 400 g Mutti Cherry Tomatoes
of 130 g Mutti Double Concentrated Tomato Paste
Italian salami whole, cut 2 mm thick
of dry yeast
strong bread flour
salt to taste
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Amore tomato paste: Method
- Light your campfire pit for about 30 minutes to an hour before cooking.
- In a large bowl or clean surface, add flour and make a wheel in the center. Combine with yeast and 1 cup of warm water (you may need to add a little more water if too dry).
- Knead the dough for about 7 minutes until well combined and a smooth ball is formed. Cover and place near the fire to rise (not too close).
- In a paella dish or a large frying pan, layer the potatoes on the bottom. Scatter the brown onion and add the Mutti Cherry Tomatoes on top.
- Fill 2 (empty) Mutti Cherry Tomato tins with water and pour over the top. Squeeze the tube of tomato paste in. Scatter the salami around the edges and add the green onions. Season with salt.
- Place the paella dish on the fire - make sure there is a 20cm gap from the dish to the coals and pan on the fire. Logs or bricks could be used to make this gap. We recommend doing this before you light the fire.
- Cook for about 30 minutes or till the potatoes are soft and the water has reduced to a thick tomato paste-like consistency.
- Collect sticks to wrap the dough around. Roll out the dough to a long rectangle (about 10cm long and 3cm wide). Brush with a little olive oil and salt, wrap around the stick and cook over the fire, this will take about 5 minutes as you rotate the stick to get a nice even color on it. Serve the dish with warm breadsticks.