Adam Perry Lang's Tomato Spackle
Way More Intense Than Ketchup
I grew up thinking that there were two kinds of tomato preparations used for finishes. The first was ketchup, which I know many people love, but it's not one of my favorites. The second was tomato jelly, which is something that is often presented as a house gift, and then, years later, you end up saying, "Hey, honey, this has been on the shelf since 2004. Is it OK to get rid of it?"
This spackle is as intense as ketchup but so much more layered and nuanced in flavorâ€”just as things usually are when you make them from scratch.
Heat 2 tablespoons of the olive oil in a large saucepan over medium heat until hot. Add the garlic and cook until lightly browned, about 2 minutes. Add the onion, season with salt, and cook until translucent, about 3 minutes.
Add the tomato paste and cook, stirring for 1 minute. Add the canned and sun-dried tomatoes, red wine vinegar, oregano, sugar, and garlic salt and cook until the tomatoes have broken down and the juices are reduced by half, about 10 minutes. Season with pepper to taste and additional salt if necessary.
Using an immersion blender, blitz the mixture for 3 seconds, or just until coarsely pureed; the spackle should still be chunky. Or transfer to a regular blender and pulse to a coarse puree.
Spread the mixture in an even Â½-inch-thick layer on a parchment-lined dehydrator tray (or trays) and dry in a dehydrator at 105Â°F for 3 hours, or until the consistency of tomato paste. Alternatively, spread on a parchment-lined baking sheet, put in a convection oven set at the lowest setting, prop the door ajar with the handle of a wooden spoon, and dry for 3 hours, or until the spackle is the consistency of tomato paste.
Using a rubber spatula, scrape the spackle into a bowl or other container. Stir in the parsley and the remaining 1 tablespoon olive oil. The spackle can be used right away, but for the best flavor, refrigerate in a tightly sealed container for at least a day, or up to 4 days, before using.
Recipe courtesy Adam Perry Lang.
This recipe was styled by chef Karen Pickus for Good Morning America.
Course: Sauces and marinades