Place tomatoes into Thermomix bowl and cook 10 min/100°C/Reverse/speed 1.
Press cooled pulp through a fine sieve and separate solids from liquids. (See below for ideas to use solids) Reserve liquid to use in Umami.
Alternatively use 200g tinned tomatoes and proceed with recipe from this point. Place Parmesan and walnuts into clean, dry Thermomix bowl and mill 8 sec/speed 9.
Add all remaining ingredients and blend 30 sec/speed 4, scraping down as necessary.
Serve on crostini, as is.
Other options of how to serve.
Add to a cheese platter as a spread.
Stir through hot soups, bolognaise sauce, curries, and any other savoury dishes as needed.
Blend 1-2 tbsp Umami paste through freshly made butter with some flat leaf parsley and lemon juice for a delicious U-Butter to top a grilled steak, fish, or as an alternative to garlic or herb butter.
Add to risotto or stir through hot cooked pasta with chopped herbs and EVOO for a quick and easy meal.
Rub onto uncooked chicken breast, wrap breast in sliced mozzarella and bacon and cook on hot grill.
Dehydrate tomato solids in warm oven on piece of baking paper for as long as it takes for it to become brittle. Mill and add to powdered stock…recipe to come!