Tomato paste won't be missed. As it sounds like you are making a red enchilada sauce choose some dried ancho or New Mexico chiles (or others of your choice in combination), stem and seed them. Cover them in boiling water to soften. Allow them to soak for an hour and then puree them. The suggestion for roasting tomatoes is a good one as that will add color and flavor.
You can broil whole tomatoes until the skins turn black, peel them, and put them in the food processor. Good, concentrated tomato flavor as well as the fresh tomato flavor.
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