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Saint Helena Tomato Paste
Saint Helena Tomato Paste is a traditional Saint Helenian recipe for a thick tomato, onion and bacon paste that was traditionally used as a sandwich filling. The full recipe is presented here and I hope you enjoy this classic Saint Helenian version of: Saint Helena Tomato Paste.
prep time
10 minutes
cook time
25 minutes
Total Time:
35 minutes
Makes:
1 jar
Rating: 
Tags : Sauce RecipesPork RecipesSt-helena Recipes
Called ‘Breed n’ Dance’ on St Helena, it was a favourite at weekend dances on the Island. Enjoyed as a delicious snack, or sandwich filling, this will be a favourite of yours as well.
Ingredients:
1 tin (400g) Chopped tomatoes (or freshly chopped)
1 Onion, Diced
2 Bacon Rashes, Chopped
hot Chilli, Chopped (to taste)
Pinch of sugar
oil for frying
1 Egg, for thickening (Optional)
Method:
Place a pan over medium heat. Once hot, add a splash of oil and use to fry the onion for 2 minutes.
Add the chilli (to taste) and bacon and fry for about 3 minutes more, or until the onions are soft.
Stir in the tomatoes (and their juice) then reduce heat to a simmer. Cook, stirring occasionally, for about 20 minutes, until the tomatoes cook down into a paste.
Once cooked add in the sugar to taste, to balance the acidity then take the mixture off the heat. Let the tomato paste cool completely. Store in an airtight container where it will keep for up to a week.
Spread on fresh bread to make ‘Breead ‘n’ Dance’ sandwiches.
Note that some like to add a whisked egg to the mixture towards the end of the cooking which helps to thicken the paste. If you let the tomatoes cook for long enough then they will naturally thicken. The egg is down to personal taste.
