How to cook tomato paste: a step by step recipe with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Tomato paste is an almost universal culinary ingredient that is used in many dishes. In stores, this product is in great demand, and the price is quite reasonable.

But who can argue with the fact that homemade tomato paste can adequately replace store-bought? After all, there is no doubt about the naturalness of the ingredients used and the benefits of the resulting product.

If you want to stop making money from shops and start pleasing yourself and your loved ones with he althy products, then cook tomato paste, the recipes of which will be presented below.

Ripe tomato paste at home: is it possible?

If you read the composition of tomato paste indicated on the package, you get the impression that this cannot be repeated at home. However, by eliminating all preservatives and flavor enhancers, you can cook your own real homemade tomato paste, which, under all conditions, will turn out to be much tastier.purchased.

But when preparing your own tomato paste, you need to take into account several conditions: it should turn out thick, homogeneous, not contain seeds and peel.

The main ingredient of tomato sauce is tomatoes. Suitable are those that ripen no earlier than August, homemade from the garden, and not artificially grown. Tomatoes should be fleshy, large, ripe, but in no case overripe.

Traditional recipe

It is worth starting the listing of tomato paste recipes with the classic version, because it is its recipe that is the base one. If desired, you can add new components to it, which will give flavors.

To create a traditional sauce you need:

• ripe tomatoes - 3 kg;
• onion heads - 500 grams;
• lavrushka - 4 leaves;
• 3% grape vinegar - 100 ml;
• sugar - 100 grams;
• s alt - 50 grams.

Steps of the cooking process:

1. Tomatoes are first washed, if there are damaged areas, then they are cut out. Each vegetable is cut into several slices, after cutting out the core.
2. Prepared tomatoes are placed in a saucepan with a thick bottom.
3. Next, move on to the bow. The heads of the vegetable are cleaned, washed and cut into pieces of any size (it will be mashed during cooking).
4. Ready-made pieces of onion are sent to the pan with tomatoes, and between them lay the leaves of parsley.
5. The contents of the saucepan are sent to the fire, adding a little water (it should not cover the vegetables), and stew until the tomatoslices will not begin to peel off. Approximately in time it will take 60 minutes. You should not move far from the pan, because the mixture of onions and tomatoes needs to be stirred periodically.
6. As soon as an hour has passed, the finished mixture is removed from the heat, cooled and rubbed through a sieve.
7. All the excess remaining in the sieve is thrown away, and the resulting puree is sent to the same pan and cooked until the volume of the mass decreases by 3 times.
8. As soon as it becomes visually visible, s alt, sugar and vinegar are immediately added to the puree. Stir and cook for another 10 minutes.
9. While the puree is cooking, sterilize the jars. The finished product is cooled and laid out in prepared jars. Roll up with lids and let cool.
10. Cold jars of tomato paste are put away for storage. And an open jar should be kept in the refrigerator.

Recipe for multicooker

Since the multicooker has won the hearts of many housewives, becoming their main assistant in the kitchen, we will present a recipe for tomato paste for multicookers. The taste will be exactly the same as if cooked on the stove.

Prepare in advance:

• ripe tomatoes - 1 kg;
• sweet pepper - 1 kg;
• hot chili pepper - 100 grams;
• 9% vinegar - 30 ml;
• s alt - 50 grams;
• sugar - 200 grams;
• garlic cloves - 5 pieces;
• sunflower oil - 100 ml.

How to make tomato paste?

1. First prepare the tomatoes. The essence of the process is as follows: an incision is made on each vegetable,after which they are doused with boiling water (so the peel can be easily removed), and then transferred to cold water. Cut each tomato in half and remove the seeds. Tomato paste only needs the pulp.
2. The prepared pulp is mashed and poured into a multicooker bowl.
3. Further, Bulgarian and hot peppers are washed, seeds are removed, ground in a blender and sent to tomato puree.
4. Garlic cloves are peeled, grated or passed through a garlic press. The resulting gruel is sent to the "common cauldron".
5. As soon as all the mashed vegetables are in the multicooker bowl, it remains to add s alt, sugar, oil and vinegar there. All mix until smooth.
6. Close the multicooker, set the "Extinguishing" mode for 90 minutes.
7. After the end of the stewing process, the tomato paste is laid out in pre-prepared containers and tightly closed. Removed for storage.

This version of the sauce will turn out "with a twinkle" because hot pepper is added. For a recipe on how to cook tomato paste without spiciness, see below.

Italian Pasta

How to make tomato paste so that it can be used not only as a dressing for borscht, but also as a spicy, aromatic sauce for spaghetti, vegetables and fish? For this case, use the Italian pasta sauce recipe. But first, it is worth clarifying that it will take a couple of days to prepare.

Ingredients used:

• tomatoes - 5 kg;
• onion - 500gram;
• sunflower oil - 100 ml;
• table vinegar - 200 ml;
• s alt - teaspoon;
• cloves - 10-13 pieces;
• peppercorns - a handful of 20 pieces;
• cinnamon stick - 1 piece.

Italian pasta is prepared as follows:

1. Tomatoes are washed, the cores are cut out of them. The onion is peeled and divided into 4 parts.
2. Prepared vegetables are scrolled through a meat grinder. The resulting puree is collected in a canvas bag or clean cloth, tied and hung over a wide bowl overnight.
3. In the morning, the contents of the bag are poured into a thick-walled pan and put on fire to boil.
4. Seasonings are collected in a cloth bag and dipped in this form into the pan directly into the vegetable puree. Boil for 15 minutes and remove the bag of seasonings.
5. S alt and vinegar are added to the tomato-onion sauce. Timed for another 10 minutes.
6. As soon as the tomato paste in the pan is ready, turn it off, leave to cool slightly.
7. Pour a tablespoon of oil into boiled jars and spread the pasta on top. Roll up the lids and put away for storage.

You can use the pasta immediately after cooking, but when it is infused, it will become more flavorful.

For spicy lovers

Those who cannot live without a burning food supplement should cook spicy tomato paste according to the presented recipe:

• tomatoes - 3 kg;
• garlic - 5 medium cloves;
• s alt - 1.5 tbsp;
• ground chili pepper - half teaspoon.

Cooking process:

1. Tomatoes must be washed and doused with boiling water to soften the pulp.
2. Cut the tomatoes into several pieces. Garlic cloves cut in half. Put in a blender and grind.
3. To make the paste more homogeneous in consistency, it is additionally driven through a fine sieve.
4. After the puree is poured into a saucepan or frying pan with high sides, s alt and chili pepper are added. Simmer the sauce for a quarter of an hour over moderate heat.
5. When the pasta is ready, put it into jars and roll it up.

Preparing for the winter

It's always nice to get stocks prepared since summer in winter and taste them. One of these stocks can be tomato paste. Photos, ingredients and cooking steps will be presented below.

What you need:

• tomatoes - 2 kg;
• onion - 3 medium pieces;
• garlic head;
• 100 ml vegetable oil;
• ground chili - half teaspoon;
• s alt - 2 tablespoons

Cooking steps:

1. Tomatoes need to be peeled.
2. The onion is cut into cubes, and the garlic is passed through a press or grater.
3. Onions and peeled tomatoes are chopped in a meat grinder.
4. Vegetable puree is sent to simmer for 20 minutes over moderate heat.
5. As soon as it is ready, the mashed potatoes are ground through a sieve.
6. Add oil and garlic, season with spices and s alt.
7. Everything againsent to a slow fire for 10 minutes.
8. Put in boiled jars and put away before winter.

Tomato Ketchup Paste

This paste is a great substitute for store-bought ketchup.

Needed:

• tomatoes - 3 kg;
• apple cider vinegar - 170 ml;
• s alt - 50 grams;
• sugar - 200 grams;
• bulb heads - 3 pcs;
• 3 cinnamon sticks;
• dried rosemary - half tsp;
• lavrushka leaf - 3 pieces;
• bitter capsicum - 1 pc.;
• ginger - a quarter of the root;
• allspice - half a teaspoon.

Cooking:

1. Tomatoes are peeled, cut into slices.
2. Onions are turned into half rings.
3. In a saucepan combine the tomatoes, onion rings, s alt, rosemary, pepper and water.
4. Everything is stewed for no more than a quarter of an hour, not forgetting to stir well.
5. Cooled sauce is passed through a fine sieve.
6. After the puree is sent back to the saucepan until its volume is reduced by half.
7. Ginger and pepper are ground and together with the rest of the spices are added to the puree.
8. After 5 minutes, remove the cinnamon sticks and add vinegar.
9. Cook another 10 minutes.
10. The final step will be the unpacking of the banks.

Pasta with apples and celery

An unusual recipe for tomato paste with apples and celery.

Needed:

• tomato fruits - 3 kg;
• celery stalks - 5piece;
• sour apples - 3 pcs;
• onion head - 1 pc.;
• sugar - 50 grams;
• s alt - 70 grams;
• vinegar 6% - 30 ml;
• ground pepper and cinnamon - half a small spoon each.

Tomatoes are cut into slices and boiled for a short time, 20 minutes. Then they are passed through a sieve.

Apples are sent to the oven for baking. This will allow the pulp to become more pliable and the skin to peel off more easily.

Chop onions and celery stalks, boil until soft and also grind through a sieve.

All grated ingredients, as well as apples, are put in a saucepan, s alted, peppered and boiled until the puree becomes thick.

A couple of minutes before the end of the process, add s alt and vinegar.

The prepared sauce is poured into jars.

Pasta in the oven

The recipe for tomato paste in the oven is simple both in terms of ingredients and in the culinary process.

Required:

• fruits of tomatoes - 2 kg;
• 9% vinegar - 30 ml;
• olive oil - 70 ml;
• s alt - 40 grams.

Cooking pasta in the oven:

1. Tomatoes are washed, all excess is removed, cut into cubes or slices and boiled for half an hour over low heat.
2. The cooked tomato mass is passed through a sieve, s alt, vinegar and oil are added to the pure puree. Stirring.
3. The resulting mixture is poured onto a baking sheet or other heat-resistant dish.
4. They send the form with mashed potatoes to the oven, which is pre-set to the minimum temperature, and leave for a couple of hours.
5. Don't forgetabout occasional stirring.
6. After 2 hours, the cooked tomato paste is laid out in jars.

Tomato sauce with sour cream

If you want to bring something new to the tomato sauce, then try making it according to the recipe, which will include tomato paste, sour cream and a few more ingredients.

What you need:

• tomato paste, store-bought or homemade - 2 tbsp. l.;
• sour cream - 150 grams;
• carrot - 1 piece;
• onion - 1 piece;
• wheat flour - 1 tbsp;
• s alt, pepper, paprika and vegetable oil to taste.

Cooking:

1. Make carrot and onion fry.
2. The specified amount of tomato paste, flour and sour cream is sent next to the frying. Stir and simmer for 5 minutes.
3. After 5 minutes, they send spices to the contents and, if necessary, water.
4. Everything is brought to homogeneity and cooked for another 15 minutes over low heat.

The prepared sauce is not rolled into jars, but used immediately or within a few days.

Conclusion

It is difficult to imagine a refrigerator without tomato paste, because it is suitable for cooking many dishes, including sauces. In the summer, when there are a lot of tomatoes, try making your own pasta at home, using only natural ingredients. Believe me, the taste will not disappoint you.