This salty vegetable-herb paste is my favorite “no-cook” pantry shortcut when I want real flavor without bouillon cubes. You chop and mix fresh vegetables, herbs, and spices with plenty of salt, pack it into sterilized jars, and it keeps for months in a cool, dark spot. Stir a spoonful into hot water for an instant broth base, or use it to season soups, rice, and stews. It’s vegetable-forward and naturally low in fat, but it is very high in sodium—so a little goes a long way. If you also make traditional stock, try pairing it with homemade chicken broth without chemicals for even deeper flavor.
Ingredients
- Carrots, chopped: 1.1 lb (500 g)
- Red bell peppers, diced: 1.1 lb (500 g)
- Onions, finely chopped: 1.1 lb (500 g)
- Tomatoes, pureed: 1.1 lb (500 g) (about 3–4 medium tomatoes)
- Table salt (fine): 1.1 lb (500 g)
- Turmeric: 2 tablespoons (about 14–16 g)
- Khmeli Suneli (optional): 2 tablespoons (about 10–14 g)
- Fresh herbs (mix of cilantro/coriander, dill, parsley), trimmed and chopped: 1.1 lb (500 g)
Ingredient Notes
- Use fine table salt here; it dissolves and distributes more evenly than coarse salt.
- Khmeli Suneli adds a warm, savory, slightly floral note; if you skip it, the paste still works well.
- Any mix of soft herbs is fine—just avoid woody stems and very tough herb stalks.
- Tomatoes should be ripe for best flavor; watery tomatoes make a looser paste (still usable).
Kitchen Tools Needed
- Cutting board and sharp knife
- Food processor or blender (for pureeing tomatoes; optional for finer paste)
- Large mixing bowl
- Clean spoon or spatula
- Sterilized jars with tight-fitting lids
- Funnel (optional, but helpful)
Step-by-Step Instructions
- Sterilize the jars and lids.
Wash jars and lids in hot soapy water, rinse well, then sterilize (boiling water bath for 10 minutes or a dishwasher “sanitize” cycle). Let them air-dry completely. Dry jars matter here—extra water can affect texture and shelf life. - Chop the vegetables.
Chop the carrots, dice the bell peppers, and finely chop the onions. Aim for small, even pieces so the paste packs well and scoops easily later. - Puree the tomatoes.
Blend tomatoes until smooth (or mostly smooth). You’re looking for a pourable puree. - Mix the seasoning base.
In a large bowl, combine the tomato puree, salt, turmeric, and (if using) Khmeli Suneli. Stir until the salt looks evenly dispersed—this helps it preserve the mixture consistently. - Add herbs and vegetables.
Trim and chop the fresh herbs, then add herbs, carrots, peppers, and onions to the bowl. Stir very thoroughly. The mixture will look like a chunky, wet relish and will start to release juices as it sits. - Rest briefly, then mix again.
Let the mixture sit 10 minutes, then stir once more. This gives the salt time to pull out moisture so everything combines evenly. - Fill the jars.
Pack the mixture into sterilized jars, pressing down firmly with a spoon to remove air pockets. Leave about 1/2 inch (1–1.5 cm) headspace. Wipe rims clean, then seal tightly. - Store properly.
Store jars in a dark place below 64°F (18°C). For best flavor and texture, wait 2–3 days before using so the salt and spices fully mingle. - To make quick broth.
Bring 2 cups (480 ml) water to a boil. Stir in 1–2 tablespoons of the paste and simmer for 1–2 minutes. Taste—because salt levels vary, you may prefer starting with 1 tablespoon.