Tomato paste is used to prepare many dishes, it is needed in winter and summer, and if in summer it can often be replaced with fresh tomatoes, then in winter you have to use the purchased product. However, zealous hostesses procure tomato paste at home. It is much tastier than the store, besides it does not contain artificial colors, flavors, thickeners and preservatives. In order to make tomato paste at home with your own hands, you need to know the features of its cooking technology and recipes.
How to cook tomato paste at home
When cooking tomato paste at home, you need to achieve several goals: get a thick tomato mass without seeds, skins and impregnations, to ensure that it is well kept at room temperature. For this you need to know a few secrets.
- Juicy tomatoes are not suitable for tomato paste, you need fleshy and always ripening not earlier than August. However, they should be ripe, but not overripe: rotted spoil the workpiece.
- To grind tomatoes in several ways:
- Peel off the skins and seeds by hand, grind the pulp in a blender or using a meat grinder.
- Boil the sliced tomatoes, cool and rub through a sieve.
- Use a juicer with a special nozzle for tomatoes.
- In order to thicken the tomato puree, turning it into a paste, there are also several technological methods:
- Hang in a linen bag for 8-10 hours so that the excess juice stacks, and only tomato pulp remains in the bag.
- Boil the flesh four times in a saucepan on the stove, stirring the contents all the time. It takes several hours.
- Boil in a slow cooker.
- Evaporate excess liquid by placing a baking tray with tomato pulp in the oven for one and a half to two hours.
- Banks for tomato paste must be sterilized, the lids for them too. It is preferable to choose banks of small volume. Sterilize them comfortably in the oven.
The technology option often depends on the selected recipe, but if it does not contain instructions on how to chop the tomato pulp and evaporate excess liquid from it, the hostess can apply a method that seems more convenient and less labor-intensive to her.
Classic Tomato Paste Recipe
Composition:
- tomatoes - 3 kg;
- onions - 0, 5 kg;
- grape vinegar (3 percent) - 100 ml;
- bay leaf - 4 pcs .;
- salt - 50 g;
- sugar - 100 g.
Method of preparation:
- Iterate, wash the tomatoes and cut each into 6-8 pieces.
- Fold the tomato slices into a cauldron or a pot with a thick bottom.
- Remove the peel from the onion and cut it into small pieces of arbitrary shape.
- Place onion pieces and laurel leaves on the tomatoes.
- Put the pan on a slow fire and cook until the skins are separated from the tomato slices. It takes about an hour. At this time, periodically you need to mix the tomato mass so that it does not burn.
- Remove the pan from the heat and wait for the tomato mass to cool to about room temperature. Wipe it through a strainer.
- Put the tomato paste in the same pan back on the stove. Boil it should be as long as it does not decrease in volume at least three times.
- Pour sugar and salt, pour in vinegar and cook for another 10 minutes.
- Pour into prepared banks, roll up. After cooling banks can be removed for storage in the pantry and open as needed. Open jars need to store only in the refrigerator.
Tomato paste according to this recipe is very tasty and fragrant. Her home cooking takes a lot of time - about 5 hours, but the result is worth it. However, there are more simple recipes, focused, for example, on the use of multicookers.
Tomato paste “Appetite” (recipe for multicooker)
Composition:
- tomatoes - 1 kg;
- Bulgarian pepper - 1 kg;
- sugar - 0, 2 kg;
- salt - 60 g;
- garlic - 50 g;
- hot peppers - 100 g;
- vinegar (9 percent) - 30 ml;
- vegetable oil - 100 ml.
Method of preparation:
- Wash tomatoes, make cross-shaped cuts on their skin. Dip in boiling water for 5 minutes, then shift to cold. Clean up. Cut into 4 parts, remove the seeds with a teaspoon, chop the pulp with a blender and put in the multicooker bowl.
- Wash the hot and sweet peppers, remove the seeds from them, cut them into several pieces and chop them too. Put to the tomatoes.
- Pass the garlic through a press and add the multicooker to the bowl.
- Put all the other products in it (oil, salt, sugar), add vinegar, stir.
- Set the extinguishing program to 90 minutes.
- Spread over sterilized jars, seal them. After cooling the jar is better to remove in a cool place, but you can store them at room temperature.
Homemade tomato and pepper paste prepared according to this recipe is quite spicy. It can be used instead of sauce, and not just as a dressing.
Tomato paste in the oven
Composition:
- tomatoes - 2 kg;
- salt - 40 g;
- vinegar (9 percent) - 30 ml;
- olive oil - 60 ml.
Method of preparation:
- Cut tomatoes into slices and cook for half an hour on low heat, cool.
- Wipe the tomato paste through a sieve.
- Mix the resulting puree with salt, oil and vinegar, put it on a baking sheet or in a baking dish.
- Put in an oven heated to minimum temperature for two hours.
- Periodically remove the pan and stir the contents.
- Spread over sterilized jars, cork them.
This paste can also be put on plastic trays and frozen. In this case, it will need to be stored in the freezer;
A simple recipe for homemade tomato paste
Composition:
- tomatoes - 5 kg;
- vinegar (9 percent) - 80 ml;
- salt of salt - 100 g.
Method of preparation:
- Wash tomatoes well, cut off the stem and the adjacent part of the pulp. Slice the tomatoes and mince or, even better, juicer.v
- Pour thick tomato juice into a linen bag and hang it over the pan for 8 hours (you can overnight).
- In the morning, put the tomato pulp out of the bag into the pan.
- Put the pan on the fire, bring the tomato puree to a boil, pour in the vinegar, cook for a quarter of an hour.
- Salt and boil the same amount.
- Spread out the banks that need to be sterilized before. Close with metal lids. After cooling, remove to a cool place.
Despite the ease of preparation, homemade tomato paste turns out delicious and is well stored even at room temperature. Its advantage is simplicity of manufacture, absence of spices, which makes it possible to add it to almost any dish during its preparation. Lovers of spicy dressings may come up with a more complex recipe for homemade pasta.
Spicy Tomato Paste
Composition:
- tomatoes - 4 kg;
- salt - 30 g;
- onions - 0, 3 kg;
- sugar - 0, 3 kg;
- apple cider vinegar - 0, 25 l;
- cinnamon sticks - 4 pcs .;
- allspice peas - 20 pcs .;
- bay leaf - 4 pcs .;
- rosemary - 10 g.
Method of preparation:
- Remove the stem from the washed tomatoes. Cut the tomatoes themselves into slices and place in a cauldron or pot with a sealed bottom.
- Chop the peeled onion into half rings and add it to the tomatoes.
- Put the saucepan with the vegetables on the stove and cook for 25-35 minutes until the skin is completely gone from the tomatoes.
- Remove from heat and allow mass to cool to a comfortable temperature.
- Wipe it through a strainer. Put it back in the pot.
- Wrap the pepper in cheesecloth and lower it to the bottom of this pan. Put cinnamon sticks, rosemary, and laurel leaves there.
- Bring mass to a boil, boil for a quarter of an hour and remove all spices from it.
- Boil until the mass is reduced three times in volume.
- Pour salt with sugar, pour in vinegar, boil for another 10 minutes.
- Spread tomato paste in sterilized jars. Cork and leave to cool.
Tomato paste prepared according to this recipe has a spicy aroma. If necessary, she will be able to replace the sauce.
Italian Tomato Paste
Composition:
- tomatoes - 5 kg;
- onion - 0, 5 kg;
- table vinegar - 200 ml;
- salt - 60 g;
- cinnamon (stick) - 1 pc .;
- black pepper peas - 25 pcs .;
- carnation - 15 pcs .;
- vegetable oil - 100 ml.
Method of preparation:
- Wash the tomatoes and cut off the stem. Peel the onions.
- Crank the vegetables through the meat grinder, pour the resulting mass into a canvas bag, hang it over the basin for the night.
- In the morning, transfer the contents of the bag to the cauldron (it can be replaced with a thick bottom pan).
- Fold all the spices into a small linen bag or gauze, and you can break the cinnamon stick into several pieces.
- Put the cauldron on the fire and bring the tomato-onion mixture to a boil.
- Put spices in it, boil it for another 15 minutes. Take out the bag of spices.
- Add salt, pour in vinegar, cook for another 10 minutes.
- Sterilize the jars and lay out the tomato paste.
- Pour some oil into each jar.
- Stop the cans. If you plan to store tomato paste in the refrigerator, then you can close the jars with plastic covers.
If you make homemade tomato paste according to this recipe, it will be very fragrant. It can be served instead of sauce for pasta, vegetable casseroles, used as a dressing when cooking fish dishes.
Combining spices, you can get tomato paste with a unique flavor. She will always help out, when you need to fill the dishes, cook tomato sauce, and sometimes even be able to replace it.
