Tomato paste: homemade recipe

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

Canned tomato paste is perhaps one of the most popular and necessary products in the kitchen. Without it, it is impossible to cook many dishes - Ukrainian borscht, spicy kharcho soup, vegetable stew. Literally only one spoonful of tomato puree - and the dish acquires new flavors. But is store-bought tomato paste always good? The recipe for its preparation, which includes all the ingredients listed on the package, does not always inspire confidence. Is not it? After all, in addition to the presence of tomatoes, often all kinds of incomprehensible, and therefore not entirely useful products and substances in the form of emulsifiers, flavors and thickeners are indicated on the packs. But tomato paste can also be prepared at home! The recipe is very simple - only fresh tomatoes and some spices. This article provides a detailed description of the work. The result is a natural and he althy vegetable puree - tomato paste. Photos accompany the main stages, clearly showing the process. So let's get started.

Tomato paste: thick tomato puree recipe

The whole process consists of twosteps, the first one can be done in different ways.

1. Getting tomato juice. If you have a juicer, you can skip the tomato mass through this device. In this case, hard skins and seeds are quickly removed from vegetables. In the absence of this miracle technique, you need to do things differently. Place the sliced \u200b\u200bfruits (small ones can not be crushed) in a large basin or wide saucepan and put on medium heat. When heated, the tomatoes soften and release a lot of juice. Stir with a long-handled spoon or ladle, lifting the thick, hot mass from the bottom. Allow the tomatoes to boil well and evenly so that all the pieces become soft. At the same time, do not cook for a long time. Then take the pot off the stove to cool. In a slightly warm form, the mass can begin to wipe. To do this, first place the mixture in parts in a large colander, with which the peel will be removed. Then “pass” the puree-like mass through a medium iron sieve, pressing carefully. Pure juice without excess particles will flow down, and the seeds will remain in the device.
2. Boiling down. Pour tomato puree juice into a saucepan and cook for about 3-4 hours. Half an hour before cooking, add sugar and s alt to taste, if desired, you can add a little different seasonings. The paste has a reddish-brown color, and the consistency is no worse than store-bought. Lay the hot mass in clean jars and cork. Additional sterilization of this homemade blank is not required. Store in a basement or cellar.

How to prepare a tomatopasta in a slow cooker

Much faster and easier from a practical point of view (no significant hot and humid fumes) is homemade tomato puree using modern technology. Pour the resulting thick juice without peel and seeds into the slow cooker (the technology is described above). Then set the appropriate mode and wait for the result. Periodically, you can control the process so that the tomato paste is not overcooked. The recipe for cooking in a slow cooker differs from the usual one in that all additional ingredients (s alt, ground pepper, sugar) are mixed with juice immediately, before starting work. Arrange the hot puree brought to the desired consistency in jars and roll up the lids. Homemade pasta is ready!