One of the types of tomato paste that are popular in NZ, that is another name for New Zealand is smoky tomato paste. The recipe is very simple and used alongside other local foods. When we finally get to select all of the fruits and veggies that we have been caring for in our very own backyard garden, it is without a doubt one of the parts that we enjoy the most. You can begin to keep track of the plant as soon as the seed is planted in the soil. Because of this, you will be able to track the development of the plant and estimate the time at which it will begin to produce edible fruits and vegetables. The prize consists of fruits or vegetables that you are convinced will mature on the plant as it is exposed to natural sunlight. You have this certainty since you have carefully monitored the plant's progress. This is an assertion in which you have a significant amount of faith. Because tomatoes are one of the crops that produce the most fruit overall, it is only natural that after a harvest of tomatoes there would be more tomatoes than one can handle. 
This is because tomatoes are one of the crops that produce the most fruit overall. We reasoned that the best way to make use of the remaining tomatoes would be to create a smoky TKO tomato paste, as this is the way that things are typically done in New Zealand. Brendan spent some time looking for the "best" recipe on the internet, but the bulk of them required specialized equipment that we did not have, like a food grinder or other similar gadgets. Brendan planned out what he wanted to do, what tools we already have, and the objective of the project, which was to remove as much of the tomato's flesh as possible without removing any of the seeds or the skin. The flavor infusion can be done with whatever sort of wood you like, a bucket full of tomatoes, a quarter cup of olive oil, the appropriate amount of salt, and to taste. To get started, first clean the tomatoes and then place them in a container that has the capacity to hold ten liters of liquid. After the tomatoes have been coarsely cut into slices, transfer them to a cooking skillet so that the process of breaking down the tomatoes is facilitated more easily. Put them on the burner to cook them, as this will make it much simpler to remove the skin from the meat after it has been cooked. Putting them on the stove will also make it easier to cook them. It is essential to work toward bringing the bottom to the top in order to ensure that all of the tomatoes cook without the bottom getting scorched in order to prevent any of the tomatoes from being lost during the cooking process.
This will ensure that all of the tomatoes are cooked properly. After the tomatoes had broken down and the liquid had come to a boil, a quarter of a cup of olive oil was added, and then the tomatoes were briefly blended in a blender. This was done after the liquid had reached the boiling point. Finally, the laborious process of straining the tomato puree through a mesh made of stainless steel has begun. This step alone can take several hours (we would recommend a bigger sieve than the one shown in the photos). Make use of a flexible spatula and press the tomatoes through the sieve so that only the seeds and the peel are left in the sieve after the tomatoes have been passed through. To get the trays of the oven ready for the oven, put the juice on the trays in the oven. The tomato juice should be placed in the oven once the temperature has been brought up to 150 degrees and an ember bed has been prepared. (If you want to cut down on the amount of time the meal spends in the oven and, as a result, the quantity of wood you use, you might boil the tomatoes on the stove until the liquid has decreased even further.) After every half, an hour, check the temperature of the oven, add more wood if it's needed, make any required modifications to the dampers, and stir the tomato liquid. When the tomatoes have reached the desired consistency, remove them from the oven and place them in jars. 
The liquid that remains after the water has evaporated will begin to thicken as it continues to cook. Wood-smoked tomatoes in jars have a wonderful flavor and may be utilized in a variety of dishes, including pizza bases, spaghetti, and even nachos. There is another recipe that uses the example ingredients, and a lot of people in New Zealand make use of it. In a large saucepan, mix together the tomatoes, onions, and garlic along with the sugar, vinegar, and salt. Cook over a heat setting of the medium. Put the pickling spice in a square of clean muslin or a tea towel, and then use some kitchen thread to tie the opening shut. This will ensure that the pickled spice remains as secure as possible. The pickling spice bag should be made of muslin and placed in the pan before the temperature is turned up to its highest setting. Bring the tomato mixture to a boil, then continue to cook it constantly for two hundred and twelve hours, stirring it occasionally, or until the mixture is thick and pulpy, whichever comes first. The mixture will be ready when it has reached the desired consistency. Throw the muslin bag with the pickling spice away in order to get rid of the pickled spice. It is easy to separate the tomato seeds and skins from the mixture if you press the mixture through a sieve before removing it.
After you have put the sauce back into the pan, bring it back to a boil, and then keep it on the stove for another five minutes. When the sauce is still hot, pour it through a funnel into jars or bottles that have been washed and sanitized, and then cap them. Do this while the sauce is still warm. Keep the bottles of sauce until you are ready to use them, at which point you should put them away someplace that is cool, dark, and out of the direct sunshine.
