Small Can Tomato Paste

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Small Can Tomato Paste to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Small Can Tomato Paste, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 1/2 qt Water
• 1 tsp Sugar
• 3 Medium Potatoes
• 1/4 Head of cabbage
• 1 Small onion
• 1 tblsp Vinegar
• 1 Bell Pepper
• 1 tblsp Salt
• 2 Carrots
• 2 tblsp Vegetable oil
• 6 cloves garlic

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions: ------------- Peel beets, add to water in a large pot and bring to a boil

Step 2: Technique & Execution

Cook until done, about 45 minutes

Step 3: Technique & Execution

Remove beets from water and set aside to cool

Step 4: Technique & Execution

Peel potatoes and cut into 1/8s

Step 5: Technique & Execution

Add to beet water

Step 6: Technique & Execution

Cook until almost done