Tomato Sauce in the Kamado

Preserving food can now be done in ways that differ from traditional methods. We can use unique spices and techniques.

One of the most popular ingredients is the tomato. Tomato juice or tomato paste is an ingredient in countless recipes. Below, we present a delicious tomato paste recipe that is made in akamado oven. It has a pleasant smoky flavor and is very easy to prepare. In August and September, not only are stores and markets overflowing with tomatoes, but many gardens also yield them by the kilo. That’s why we can say this is a very inexpensive ingredient at this time of year.

Wash the tomatoes thoroughly. Then cut them in half. If possible, use a cast-iron pan for cooking, as it distributes heat evenly.

You can season it with salt, pepper, and garlic, but you can also add oregano, basil, thyme, or even rosemary. Feel free to experiment. However, for those who prefer more natural flavors, salt and pepper alone may be enough. If you want a sweeter result, use onions instead of sugar.

Once you have all the ingredients, place them in the pot and mix thoroughly. Depending on the type of tomato, you can add 2–3 dl of water. Then place the pot in a 120°C slow cooker and let it cook for 3 hours! You can use smoking wood during preparation. The smoke can create a very exciting flavor in your dishes later on.

Once the tomatoes have cooked until soft and lost all their moisture, strain them and pour them into jars while still hot. At this stage, the heat of the sauce itself acts as a sterilizer. Then try to keep them warm for as long as possible so that they cool down slowly.

Not only is it delicious and easy to make, but it’s also very cost-effective. It will be a real treat to bring out this smoky sauce on cold winter days.

Zoltán Szilágyi
Grilldepot chef