I batch pan-fried a paste of onions and tomatoes for using them in future dishes.
I love the flavour of garlicy onions and tomatoes! How can I make their flavour stronger?
I believe restaurants for all kinds of cuisines make use of it.
This is how I make them right now:
I semi-grind onions, garlic and tomatoes in the ratio of 1 : (handful of garlic) : 1.
Then I roast them on the pan with a little oil starting with onions + garlic, and then once they're translucent adding tomatoes + salt. Next I roast it on a simmer for 30 minutes, stirring occasionally.
I would like to make the onion and tomato flavour a lot more punchy. How can I achieve this?