The best tomato paste recipe. Features of recipes for making tomato paste at home

I don't regret at all the time I spent making the tomato paste. I will even say bolder - not at all! Firstly, I put to good use the happiness that unexpectedly fell upon me in the form of a whole box of different sizes of overripe tomatoes. Secondly, this is a good reason to refuse store-bought products, which, as you know, contain everything except natural tomatoes. Fourthly (don’t pay attention, I’ve never been good at math), the dishes will now be tastier and healthier. I share my find with you. Here are 2 simple culinary instructions that will produce real, aromatic, delicious, smelling fresh vegetables homemade tomato paste. I also described the recipes for preparing them for the winter and decided to put them out in a separate block. Choose!

Cooking classic tomato paste in a saucepan (roasting pan)

The preparation contains neither salt, nor vinegar, nor (God forbid) starch. Vegetable mass Slowly (yes, patience is required at this stage) boil down to a paste. But at the same time, maximum taste and color are preserved. You can save the product until the onset of the autumn-winter period. in various ways- freeze, put in the refrigerator, roll into small jars.

Required ingredients:

It turns out: about 1 kg.

How to prepare delicious tomato paste for future use (for the winter) at home:

The shape and size of the vegetable, of course, do not matter. Slightly spoiled tomatoes after removing the substandard area are also suitable. It is important that they are ripe and not watery. I cooked, one might say, from waste. The day before, after which there were several kilograms of unnecessary centers left. They, of course, are not as fleshy as whole fruits, but still the paste turned out tasty, bright and thick. But this is a special case, so I am describing a recipe for whole tomatoes. Sort them and wash them well. Remove rotten or dented sides. Cut each tomato into several slices.
The second most important task is to separate the tomato seeds and skin from the pulp from which tomato paste will be prepared. There are several possible solutions. Choose. Transfer the chopped fruit to a large saucepan. Place on medium heat. After boiling, reduce it to minimum. Cover with a lid. Simmer for 15-20 minutes until soft. Immediately drain any liquid juice that has formed. It will not bring any benefit, it will only increase the boiling time. Rub the rest through a metal sieve. It won't be too thick tomato puree, which we will turn into a concentrated paste by boiling. You'll be able to separate what you need from what you don't need faster if you have a juicer. Process tomato pieces with it. The result is a saturated liquid mass that will also have to be boiled. To shorten the stage heat treatment The puree juice obtained by the first or second method can be weighed out (to remove excess liquid). To do this, transfer the tomato without skin and seeds into a fabric bag (unnecessary pillowcase). Tie the ends together. Hang over the container. Wait a few hours for the liquid to drain. Only a thick preparation will remain.
Transfer the puree into a heatproof bowl with a thick bottom. Cook over low heat for 2-3 hours. Stir every 15-20 minutes. Cook the paste until it thickens. It will also become darker during cooking. To taste and desire, season it with salt, ground black pepper and other spices. After adding seasonings, return to a boil and remove from heat.
Delicious homemade tomato paste can be used immediately or prepared for the winter using one of the following.

Tomato paste in the oven

Using an oven allows you to reduce the active cooking stage to a minimum. But the taste of the product only benefits from this. Appetizing and rich, bright and healthy. The culinary area of use of such pasta is practically unlimited - any dish turns out tasty and nutritious.

Ingredients:

Result: approximately 1.5 kg.

How to prepare tomato paste (step-by-step recipe for the winter):

Select the ripest, largest and not so beautiful tomatoes. Make a puree out of them, as I told you. I steam the tomatoes and then puree them. This is more convenient for me than washing the fine strainer of the juicer later. That's why I only take it out on special occasions. Wash the vegetable. Remove the hard part of the fruit - the rest of the stalk. Cut each tomato into 6-10 pieces (depending on size). Place in a saucepan. No need to add water.
Cook tomatoes under closed lid 15-25 minutes. Periodically open the pan and stir its contents. The tomatoes should be steamed well over low heat so that the tomato pulp can be easily separated from the skin and hard seeds. Drain the liquid before wiping. Rub the rest through a fine sieve.
Pour the resulting puree into a baking dish. Pour in the oil. Add salt if desired and ground spices. Stir.
Preheat the oven to 250 degrees. Put the form there. Cook for 1.5-2 hours until desired thickness is achieved. If it starts to burn, lower the temperature a little. Once every 20-30 minutes, remove the mold and stir. If the mixture boils too much and splatters inside the oven, cover it with foil.
If you want to get completely smooth consistency, puree the paste with an immersion blender. Then return to the oven. After boiling again, proceed.

Methods for preparing tomato paste for storage until winter

Preservation prepared at home is different low content preservatives and other additives. Tomato paste can be made from tomatoes alone, without adding salt, spices or vinegar. But he demands special conditions storage

Absolutely natural pasta (without added salt, sugar, vinegar) is recommended to be stored in freezer. It can be kept at such low temperatures for up to 6-8 months. For proper freezing For preparations, use special dishes and bags. Place the finished product silicone molds. The approximate serving size is 70-150 ml (enough for approximately 1 meal preparation). Place in a quick freezer for 30-40 minutes. Remove the frozen tomato mass. Pack in special heat-resistant bags. Secure the ends. Store in a shared freezer until use. Freezing in special disposable containers with lids is also possible.
The main compartment of the refrigerator is suitable for storage for up to 3 months. Place the hot paste into dry, sterile jars. It is convenient to use containers with lids with metal fasteners. They provide a high level of tightness and do not allow foreign odors to pass through. Cool. Top with a thin, even layer of deodorized vegetable oil. It will prevent the penetration of pathogenic microorganisms. Close with nylon or screw caps. Store at a temperature no higher than +8 degrees.
Another option is blockage using a seaming wrench. It is recommended to use salt, vinegar and sugar as natural preservatives and flavor enhancers. The amount of granulated sugar can be adjusted to taste. For reference - 1/2 tbsp. l. for 1 kg of tomatoes. table vinegar(9%) for the same amount of vegetables you will need approximately 1.5 tbsp. l. It is added 2-3 minutes before readiness. Place the hot tomato paste into sterilized and dried jars (capacity up to 0.5 l). Cover with special lids (pre-boiled). Cork it. Cover with an unnecessary blanket. Cool. Hide it until winter.

Tomato paste is used to prepare many dishes; it is needed in winter and summer, and while in summer it can often be replaced with fresh tomatoes, in winter you have to use a store-bought product. However thrifty housewives prepare tomato paste at home. It is much tastier than store-bought, and also does not contain artificial colors, flavors, thickeners or preservatives. In order to make tomato paste at home with your own hands, you need to know the peculiarities of its preparation technology and recipes.

How to make tomato paste at home

When cooking tomato paste at home, you need to achieve several goals: obtain a thick tomato mass without seeds, skins and foreign inclusions, ensure that it is well stored at room temperature. To do this you need to know a few secrets.

Not suitable for tomato paste juicy tomatoes, you need fleshy ones that definitely ripen no earlier than August. At the same time, they must be ripe, but not overripe: rotten ones will spoil the workpiece.
There are several ways to chop tomatoes:
- After removing the skin and seeds by hand, grind the pulp in a blender or using a meat grinder.
- Boil the tomatoes cut into slices, cool and rub through a sieve.
- Use a juicer with a special attachment for tomatoes.
In order to thicken 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 drains and only tomato pulp remains in the bag.
- Boil the pulp by four times in a saucepan on the stove, stirring the contents all the time. This takes several hours.
- Boil in a slow cooker.
- Evaporate excess liquid by placing the baking sheet with tomato pulp in the oven for one and a half to two hours.
Jars for tomato paste must be sterilized, as well as their lids. It is preferable to choose small jars. It is convenient to sterilize them in the oven.

The technology option often depends on the chosen recipe, but if it does not contain instructions on exactly how to grind tomato pulp and evaporate excess liquid from it, then the housewife can use a method that seems more convenient and less labor-intensive to her.

Classic tomato paste recipe

tomatoes – 3 kg;
onions – 0.5 kg;
grape vinegar (3 percent) – 100 ml;
bay leaf – 4 pcs.;
salt – 50 g;
sugar – 100 g.

Cooking method:

Sort, wash the tomatoes and cut each into 6-8 pieces.
Place the tomato slices in a cauldron or saucepan with a thick bottom.
Peel the onion and chop it in small pieces free form.
Add onion pieces and bay leaves to the tomatoes.
Place the pan on slow fire and cook until tomato slices the skins will not come off. This will take about an hour. At this time, you need to periodically stir the tomato mass so that it does not burn.
Remove the pan from the heat and wait for the tomato mass to cool to approximately room temperature. Rub it through a sieve.
Place the tomato paste in the same pan on the stove again. You need to cook it for a long time until it reduces in volume by at least three times.
Add sugar and salt, add vinegar and cook for another 10 minutes.
Pour into prepared jars and roll up. After cooling, the jars can be stored in the pantry and opened as needed. Opened jars should only be stored in the refrigerator.

Tomato paste according to this recipe turns out very tasty and aromatic. Preparing it at home takes a lot of time - about 5 hours, but the result is worth it. However, there is more simple recipes oriented, for example, on the use of a multicooker.

Tomato paste “Appetitka” (recipe for a slow cooker)

tomatoes – 1 kg;
bell pepper – 1 kg;
sugar – 0.2 kg;
salt – 60 g;
garlic – 50 g;
burning capsicum– 100 g;
vinegar (9 percent) - 30 ml;
vegetable oil – 100 ml.

Cooking method:

Wash the tomatoes and make cross-shaped cuts on their skin. Place in boiling water for 5 minutes, then transfer to cold water. Clean. Cut into 4 parts, remove the seeds with a teaspoon, grind the pulp with a blender and place in a multicooker bowl.
Wash the burning and sweet pepper, remove the seeds from them, cut them into several pieces and chop them too. Add to tomatoes.
Pass the garlic through a press and add to the multicooker bowl.
Place all other products (butter, salt, sugar) in it, add vinegar, stir.
Set the “Stew” program for 90 minutes.
Place in sterilized jars and seal them. After cooling, it is better to remove the jars cool place, but you can also store them at room temperature.

Homemade tomato and pepper paste prepared according to this recipe turns out to be quite spicy. It can be used instead of sauce, and not just as a dressing.

Tomato paste in the oven

tomatoes – 2 kg;
salt – 40 g;
vinegar (9 percent) - 30 ml;
olive oil – 60 ml.

Cooking method:

Cut the tomatoes into pieces and cook for half an hour low heat, cool.
Rub the tomato mass through a sieve.
Mix the resulting puree with salt, oil and vinegar, place on a baking sheet or in a baking dish.
Place in the oven preheated to minimum temperature for two hours.
Periodically remove the pan and stir the contents.
Place in sterilized jars and seal them.

This paste can also be placed in plastic trays and frozen. In this case, you will need to store it in the freezer, and you will need to take out the paste in advance to use it.

Simple recipe for homemade tomato paste

tomatoes – 5 kg;
vinegar (9 percent) - 80 ml;
rock salt – 100 g.

Cooking method:

Wash the tomatoes well, cut off the stalks and the part of the pulp adjacent to them. Cut the tomatoes into pieces and pass through a meat grinder or, even better, through a juicer.v
Thick tomato juice pour into a linen bag and hang it over the pan for 8 hours (or overnight).
In the morning, transfer the tomato pulp from the bag into a saucepan.
Place the pan on the fire, bring the tomato puree to a boil, pour in the vinegar, and cook for a quarter of an hour.
Add salt and cook for the same amount.
Place in jars that need to be sterilized beforehand. Close with metal lids. After cooling, remove to a cool room.

Despite the ease of preparation, homemade tomato paste is tasty and keeps well even at room temperature. Its advantage is its ease of production and lack of spices, which makes it possible to add it to almost any dish when preparing it. For lovers spicy dressings may be more suitable complex recipe homemade pasta.

Spicy tomato paste

tomatoes – 4 kg;
salt – 30 g;
onions – 0.3 kg;
sugar – 0.3 kg;
apple cider vinegar – 0.25 l;
cinnamon sticks – 4 pcs.;
pepper sweet pea– 20 pcs.;
bay leaf – 4 pcs.;
rosemary – 10 g.

Cooking method:

Remove the stems from washed tomatoes. Cut the tomatoes themselves into pieces and place in a cauldron or pan with a compacted bottom.
Cut the peeled onion into half rings and add it to the tomatoes.
Place the pan with vegetables on the stove and cook for 25-35 minutes until the skins of the tomatoes are completely removed.
Remove from heat and let the mixture cool to a comfortable temperature.
Rub it through a sieve. Place back into the pan.
Wrap the pepper in cheesecloth and place it on the bottom of this pan. Place cinnamon sticks, rosemary, and laurel leaves there.
Bring the mixture to a boil, cook for a quarter of an hour and remove all the spices from it.
Cook until the mass reduces by three times in volume.
Add salt and sugar, pour in vinegar, and simmer for another 10 minutes.
Divide the tomato paste into sterilized jars. Seal and leave to cool.

Tomato paste prepared according to this recipe has a spicy aroma. If necessary, she can replace the sauce.

Italian tomato paste

tomatoes – 5 kg;
onions – 0.5 kg;
table vinegar – 200 ml;
salt – 60 g;
cinnamon (stick) – 1 pc.;
black peppercorns – 25 pcs.;
cloves – 15 pcs.;
vegetable oil – 100 ml.

Cooking method:

Wash the tomatoes and cut off the stems. Peel the onion.
Grind the vegetables through a meat grinder, pour the resulting mass into a canvas bag, and hang it over a basin overnight.
In the morning, transfer the contents of the bag into a cauldron (it can be replaced with a thick-bottomed pan).
Place all the spices in a small linen bag or gauze; the cinnamon stick can be broken into several pieces.
Place the cauldron on the fire and bring the tomato-onion mixture to a boil.
Add spices to it and cook for another 15 minutes. Remove the spice bag.
Add salt, vinegar, cook for another 10 minutes.
Sterilize the jars and spread the tomato paste into them.
Pour a little oil into each jar.
Seal the jars. If you plan to store tomato paste in the refrigerator, you can close the jars with plastic lids.

If you make homemade tomato paste according to this recipe, it will turn out very fragrant. It can be served instead of pasta sauce, vegetable casseroles, use as a dressing when preparing fish dishes.

By combining spices, you can get tomato paste with a unique aroma. She will always help out when you need to season dishes, cook tomato sauce, and sometimes can even replace it.

Beloved vegetable crop Many people have had and still have tomatoes. In addition to fresh consumption, tomatoes are used to make pickles and various snacks. Homemade tomato paste is one of the most the best preparations, which is always useful in the kitchen.

In the future, you can cook from it delicious gravy, sauces, add as a dressing to borscht, grease pizza dough. You can prepare tomato paste within a couple of hours, and the cooking process itself is simple.

The main advantage of homemade pasta is its naturalness. Unlike a similar product bought in a store, homemade tomato paste does not contain taste stabilizers, thickeners or harmful preservatives. You can be confident in its quality and usefulness, because in addition to taste, the product contains sodium, magnesium, iodine, sulfur, vitamins of almost all groups and other microelements.

Before making tomato paste, you must adhere to the following rules:

Using fleshy tomatoes

In such varieties, the pulp boils well, and the skin is easy to separate. Meaty varieties include Bull's heart, Pink Honey, Pinky Lady, Mikado, Pink Rise. Almost all meat tomatoes are grown in a greenhouse;

Ripe fruits

The most ideal option for cooking is to use already overripe fruits. They have a beautiful color and rich taste;

Volume and preparation of containers

The shelf life of the finished product is the most great influence influences the cleanliness of the container. Used for storing workpieces glass jars with lids. There is no need to use large-volume jars; containers of 0.2, 0.5 liters are quite suitable. It is convenient to store such a jar in the refrigerator, and its contents will quickly be used up and will not linger. It is advisable to sterilize the jars in the oven or steam for disinfection before cooking. However, there are preservation methods that exclude sterilization;

Using spices

In addition to salt and pepper, you can add rosemary and red pepper, paprika, dried garlic, basil, a mixture of Italian spices;

Proper storage

The finished product is stored at a low temperature of 10-16 degrees Celsius. You can store jars in the basement or refrigerator. The shelf life of homemade tomato paste is one year. An opened jar can be stored in the refrigerator for up to one month.

Recipes

Of the variety of recipes, only the most delicious and simple ways preparations. Each recipe produces pasta that is incredibly sweet and juicy.

Classic way

The most common preparation option. Cooking time takes 1 hour 40 minutes. The finished product is suitable for seasoning soups and meat dishes.

You will need:

3 kilograms of ripe tomatoes;
2 onions;
½ cup sugar;
3 tbsp. 6% vinegar;
salt and pepper to taste;
½ glass of water.

The stems and spoiled areas or dents are cut out of the fruit, and then cut in half and placed in a deep pan. Finely chop the onion or grate it and add it to the tomatoes. Pour water into a saucepan and put on fire, bring to a boil and cook for 15-20 minutes until the tomatoes are softened. Then the cooled mass is discarded in a colander or sieve and ground into a container. The skins remain in the colander; they will no longer be needed. The remaining mass in the container is again transferred to the pan and boiled for another half hour until it thickens. Vinegar, salt and pepper, as well as sugar are added to the thick mixture. Everything is mixed and poured into sterilized jars. Cover the jars with a lid, place in a saucepan with water and boil for 15 minutes. Then remove, close the lids tightly and turn over until cool. The container is removed for storage.

Fast way

In order not to waste time separating the tomato pulp from the skin, you can pass the fruits through a meat grinder. Cooking time: 80-90 minutes.

Ingredients:

2 kilograms of ripe tomatoes;
bulb;
5 tbsp. Sahara;
2 tbsp. 9% vinegar;
peppercorns;
2 cloves of garlic.
salt, tsp

Peeled tomatoes, onions and garlic are ground in a meat grinder and placed in a saucepan. Place the pan on the stove, turn on the heat and evaporate excess moisture until the volume of the contents is reduced by 3 times. The consistency of the finished product should become thick. Sugar, salt and pepper are mixed into the prepared tomato paste and poured into a container, then after 5 minutes close the jar with a lid and cover with a warm blanket until it cools.

Without vinegar

Since vinegar adds extra sourness to tomato paste, not everyone likes it. You don’t have to add the ingredient, but use rock salt for preservation. Just like vinegar, it is a natural preservative, and the product will not spoil for a long time.

Products:

fresh tomatoes, 2 kilograms;
2 tbsp. rock salt;
5 tbsp. Sahara;
cinnamon, tsp;
5-6 carnation flowers;
½ tsp. coriander;
½ glass of water.

The tomatoes are cut into quarters and placed in a saucepan. Pour water into the pan and place the mixture over medium heat. Boil for 15 minutes, after which the pulp is separated from the skin in a colander. The liquid mixture is brought to a boil again, spices and sugar are added. When the paste thickens and its color turns a beautiful dark red, stop heating. Hot pasta packaged in jars, then the jars are sterilized.

Using a blender

A blender is a great helper in the kitchen. With it you can cook excellent preparation. The blender crushes tomatoes in a matter of seconds, turning the fleshy pulp into puree.

You will need:

1.5 kilograms of red tomatoes;
2 tsp 9% vinegar;
2 tbsp. Sahara;
tbsp paprika;
3-4 black peppercorns;
salt as desired.

Grind the tomatoes in a blender until homogeneous mass and set it to heat up. Add spices and sugar to the hot mixture and evaporate the paste for one hour. The thick mass is allowed to cool slightly and then distributed into jars. The container with the paste is placed in hot water Sterilize for 10-15 minutes. After the time has passed, the jars are removed from the boiling water, the lids are rolled up and turned over, and the top is covered with a warm cloth. In this way, they are kept until completely cooled, and then put into the basement or refrigerator.

In a slow cooker

You can use a slow cooker to prepare tomato paste. It is easy to use and finished product It turns out juicy and aromatic.

Ingredients:

2 kilograms of tomatoes;
1 onion;
3-4 cloves of garlic;
tbsp 9% vinegar;
tbsp Sahara;
tsp salt;
black pepper optional;
¼ cup vegetable oil.

Grind tomatoes with onions and garlic in a blender. Pour vegetable oil into the multicooker container and turn on the heat. When the oil is hot, add the crushed mass to it and cover with a lid. Cook the paste for an hour, stirring occasionally. At the end, add sugar and salt, as well as pepper. After cooling, the paste is ready for use.

In the oven

In the oven, with long simmering, the taste of the tomato mass becomes more intense. Many housewives take advantage of this property and enjoy cooking pasta in the oven.

You will need:

tomatoes, 1.5 kilograms;
vinegar 6%, 1 tbsp;
salt, ½ tsp;
sugar, tbsp;
vegetable oil, 2 tbsp.

Pass the tomatoes through a meat grinder and pour the resulting porridge into a heat-resistant container greased with vegetable oil. Turn on the oven at a temperature of 180-200 degrees and place a container in it. Simmer the contents for 30-40 minutes, stirring occasionally. After the time has passed, take out the container and sprinkle salt and sugar into the mixture, add vinegar. Place in the oven for another 6-9 minutes, and then hot product poured into jars, and then the workpiece is sterilized in boiling water.

Without sterilization

Sterilization does not need to be carried out, but the shelf life is not reduced. It is enough to use more vinegar according to the recipe, and the preparation will last a long time in the refrigerator.

Products:

tomatoes, 1.5-2 kilograms;
2 tbsp. 9% vinegar;
1 tbsp. salt;
2 tbsp. Sahara;
1 tbsp. vegetable oil;
a pinch of red pepper.

Grind the tomatoes in a blender until mushy, pour into a saucepan and heat for 10-15 minutes. Then add sugar and salt, pepper to the mixture and boil the contents for another half hour. At the end of cooking, add vinegar and quickly pour the paste into jars. Banks are washed with soda in advance. Cover the container with a lid and allow to cool completely. Without sterilization, tomato paste can be stored for up to a year.

The resulting product perfectly complements meat and fish dishes. Tomato paste can be served with spaghetti as a sauce. She can replace ready-made ketchup and concentrated juices. Natural product Not only does it taste great, but it has many benefits for the human body.

There is hardly at least one housewife who does not use tomato paste to add sourness and sourness to dishes. bright color. On store shelves you can find a wide range of this product from different manufacturers.
According to GOST, only tomatoes and salt are used to prepare pasta. Other ingredients in this product are not allowed. Unfortunately, some manufacturers are trying to reduce production costs by adding harmful ingredients such as thickeners, stabilizers, preservatives, dyes, etc. to the semi-finished product. Therefore, despite the abundance of ready-made tomato paste in cans, tubes and other packaging, it is better to prepare your own supply from fresh tomatoes for the winter.
The recipe is so simple that all you need is fresh tomatoes and the equipment necessary for any seaming: jars, lids, key, dishes and a meat grinder. Tomato paste this recipe does not contain vinegar, salt or any other additives. You can add all this during the cooking process after you open the jar in winter. The tomato paste recipe with photo is the simplest and most basic.

Taste Info Sauces for the winter

Ingredients

2.5 kg ripe round tomatoes.

How to prepare tomato paste for the winter at home

Wash the tomatoes, drain or dry thoroughly. Cut into 4-8 slices depending on the size of the vegetables.

Grind tomato pieces on an electric meat grinder. Cook the resulting fresh tomato paste over medium heat.

The paste should evaporate by half and take on a slightly dark, burgundy hue. Cook for at least 1.5 hours.

Put two floors liter jars for sterilization. First, wash each of them with a sponge and dishwashing detergent. Rinse off the foam thoroughly under running water. Steam each jar over boiling water. To do this, you can use a colander, a wire rack, or a strong metal sieve. Treat each container with steam for 5 minutes, no more, otherwise the glass may burst. After processing, place the jars close to the stove so that it is convenient to fill them with boiling tomato paste.

Boil tin lids for seaming. Do this for 5-10 minutes. Be sure to check that each lid has an elastic band in the inner groove, otherwise the seal will swell and spoil very quickly.

Pour the boiling tomato mixture into jars and roll up with a key. Immediately after canning, turn the jars over. This recommendation applies to any home seaming.

Cooled jars of tomato paste can be signed on the lids with a permanent marker or covered with homemade stickers. Indicate the name of the sealer and the year of manufacture to constantly monitor the remains of preservation in your home pantry. It is advisable to use this sealing for 2 years, but no more.

Teaser network

Tips for making tomato paste:

To prepare pasta, use only ripe tomatoes. The meatier the tomatoes, the less excess liquid that needs to be evaporated. It's okay if they have defects. They are easy to remove with a knife. To grind, you can use a blender instead of a meat grinder.
You should not use aluminum cookware for cooking, since this material oxidizes, which means harmful substances get into the food. Do not fill the container to the brim; the paste may foam during boiling.
If you want the tomato paste for the winter, the recipe for which is given above, to resemble a store-bought product in consistency, then before cooking you need to rub the tomatoes through a sieve or put them through a juicer. That is, it is necessary to get rid of the skin and seeds. The resulting tomato juice is boiled to the thickness you require. As a rule, from 10 liters of juice you get about one and a half liters of paste. It is worth noting that the process is quite long. It is recommended to carry out boiling in 3-5 stages. This paste can be stored not only in a jar, but also in the freezer, packaged in ordinary plastic bags or silicone molds.
If you are not a fan of long cooking, this process can be significantly shortened. To do this, the squeezed juice must be poured into a linen bag and hung so that excess liquid slowly flows out of it. After about 10-12 hours, place the mixture in a saucepan and boil while stirring. Keep on low heat for 15 minutes and add salt to your taste. There is no need to cook for a long time, since after draining the tomato mass turns out to be quite thick. Place the hot pasta in pre-sterilized jars and seal. Or use the freezer for storage.

How to cook tomato paste in the oven

Tomato paste can be prepared in the oven with salt and spices. To do this, pure tomato juice is mixed with salt, poured into a mold with large sides and placed in the oven. As a form, you can use a high baking sheet or a low wide pan, you can also use any other convenient ceramic, glass molds. Some housewives use two baking sheets at different heights. Oven temperature 220 degrees.
Cook for about 2.5-3 hours, stirring occasionally, until thickened to your desired consistency. Then spices and herbs are added and the cooking process continues for another 30 minutes, after which the paste is placed in sterilized jars and rolled up.
For 2 kg of tomato you need to take 2 tbsp. l. salt, 1/5 tsp. ground black pepper, add some spices to your taste (basil, celery, parsley, dill, cloves, coriander, cinnamon, paprika). You can add fresh greens by first tying them together with thread and removing them at the end of cooking.

Tomato paste is a product that should be present in every kitchen. After all, tomato paste, prepared from fresh, selected products, when added to various dishes, sauces, makes them even more aromatic and tastier.

Tomato paste for the winter - general principles of preparation

Tomato paste for the winter not only gives dishes a beautiful color and enriches their taste, but also contains a lot of useful microelements.

In general, tomatoes retain all their properties surprisingly well after heat treatment. This means that tomato paste is rich in iron, phosphorus, magnesium, zinc, nickel and other substances. It also contains vitamins B, A, C and E.

And although today there is a huge selection of tomato pastes on the shelves, after reading the composition, you realize that it is unlikely to have as many benefits as you would like. Therefore, it is better to prepare tomato paste for the winter at home, especially since it is not so difficult and time-consuming.

In addition to tomatoes, homemade tomato paste must contain salt. The rest of the ingredients can be taken depending on what kind of pasta you want to get: sweet, spicy, with spices or herbs. As always happens in cooking, the scope for imagination is unlimited. We offer you the best time-tested recipes, and whether to supplement them with ingredients or strictly follow the recipe is up to you.

Recipe 1. Tomato paste for the winter “Homemade”

Ingredients:

Three kilograms of ripe red tomatoes;

Two large onions;

100 g sugar;

Half a glass of vinegar;

Half a glass of water;

Cooking method:

1. Wash the tomatoes, cut off the stems, remove rotten areas if necessary. Cut into several slices.

2. Place the prepared tomatoes in a deep enamel bowl, and add peeled and chopped onions here.

3. Pour water into the vegetables, cover the pan with a lid, and let it cook.

4. As soon as the contents boil, reduce the gas to a minimum and simmer for about 15 minutes. This time should be enough for the tomatoes to soften and release their juice.

5. Turn off the gas and cool the mass itself.

6. Place the tomatoes on a sieve and grind thoroughly.

7. Send the resulting puree to simmer over moderate heat. Periodically, stirring the mixture, cook until the puree has reduced in volume by five times.

8. At the end of cooking, add sugar, vinegar and salt to the pasta.

9. Mix well, simmer for another five minutes, pour into pre-prepared jars.

10. We roll up jars of tomato paste for the winter, cool them under a blanket, and put them away for storage.

Recipe 2. Tomato paste for the winter, cooked in the oven

Ingredients:

Four kg of tomatoes;

120 g salt;

Ground pepper;

10 g ground coriander;

10 g cinnamon;

10-12 clove buds;

Two or three dill umbrellas;

Two stalks of celery;

Several branches fresh basil and parsley.

Cooking method:

1. Prepare the tomatoes: wash, trim, chop.

2. Place in a saucepan and simmer until the tomatoes soften and release their juice.

3. Place the tomatoes on a strainer and grind thoroughly, we only need puree, the skins and seeds can be thrown away.

4. Mix tomato puree with salt. Place in a deep baking dish. Place in a preheated room at 200 degrees. oven for two to two and a half hours. Don't forget to stir the pasta from time to time.

5. As soon as the mass thickens, add washed greens, celery, dill umbrellas, and spices. Stir and simmer for about half an hour.

6. Remove the greens and celery from the prepared tomato paste for the winter, mix again, and pour into a sterile container.

7. Cool the mass under a blanket and send it for storage.

Recipe 3. Tomato paste for the winter, cooked in a slow cooker

Ingredients:

Half a kilo of tomatoes;

Two small bows;

Four cloves of garlic;

50 ml vegetable oil;

15 g salt.

Cooking method:

1. Cut thoroughly washed tomatoes into small pieces. Place in a deep bowl.

2. We also send the onion and garlic, peeled and cut into several pieces, there.

3. Grind all the vegetables with an immersion blender until pureed.

4. Mix tomato puree with vegetable oil and salt.

5. Pour the mixture into the multicooker bowl.

6. Set the “Extinguishing” mode for one hour, bring the mixture to a boil with the lid open, then close the lid and simmer for the remaining time.

7. Mix the prepared tomato paste for the winter, pour it into jars, and roll it up.

Recipe 4. Winter tomato paste with apples

Ingredients:

Three kilograms of tomatoes;

Two large sweet and sour apples;

Bulb;

35 ml vinegar.

Cooking method:

1. Wash the tomatoes and onions, cut them into slices, and grind them in a blender.

2. We do the same with apples: wash them, remove the seeds, cut them and finely blend them.

3. Mix tomatoes with apples.

4. Place the mass into an improvised bag made of cotton fabric. We hang the bag of puree over the container for about 6-8 hours to drain excess liquid.

5. After the time has passed, transfer the puree into a saucepan, add salt, and cook over medium heat for 30 minutes.

6. Pour in vinegar and simmer for another five minutes.

7. Pour the paste into jars, cover them with lids and place them in a preheated oven for sterilization for 10 minutes.

8. Roll up, cool, put away for storage.

Recipe 5. Winter tomato paste with herbs

Ingredients:

3 kg of tomatoes;

20 g sugar;

40 g salt;

50 ml apple cider vinegar;

Bunch of basil;

A bunch of parsley;

Vegetable oil;

Laurel leaves;

Peppercorns;

Coriander to taste.

Cooking method:

1. Select ripe, fleshy tomatoes, wash them, if there are defects, cut them.

2. Cut the prepared fruits into small slices and cook over low heat for about 15 minutes.

3. Cool the mixture slightly and grind it with a blender.

4. Reduce the heat and simmer the tomato puree for about an hour and a half. The consistency of the finished paste should resemble thick sour cream, if the mass has not boiled down as it should and has turned out to be runny, increase the simmering time.

5. 12-15 minutes before the pasta is ready, add salt, chopped herbs, sugar, coriander, peppercorns, a few laurel leaves, and also pour in vinegar.

6. When the paste is ready, put it in a sterile container while it is hot.

7. Pour a spoonful of vegetable oil on top of the paste into each jar, roll up the jars themselves, cool the mixture, and put it away for storage.

Recipe 6. Tomato paste for the winter with mustard and juniper berries

Ingredients:

3.5 kg of tomatoes;

600 g onions;

450 ml vinegar;

Half a kilo of sugar;

10 juniper berries;

A spoon of crushed bay leaf;

60 g hot mustard;

120 ml water;

Cooking method:

1. Place thoroughly washed and cut into slices tomatoes, as well as chopped onions, into a deep enamel bowl.

2. Pour water over the ingredients, stir, and bring the mixture to a boil.

3. Remove the pan from the stove, add the washed juniper berries, mustard, sugar, salt and spices, and pour in the vinegar. Grind all ingredients in a blender.

4. Preheat the oven, reduce the heat to low.

5. Pour the tomato puree with spices into a deep mold, put the mixture in the oven for five hours to completely evaporate the liquid. Don't forget to stir the pasta from time to time.

6. Ready pasta should acquire a rich burgundy color and the thickness of sour cream.

7. Cool the tomato paste for the winter, transfer it to special airtight storage containers, and put it in the refrigerator.

Recipe 7. Winter tomato paste with sweet peppers

Ingredients:

Seven kilograms of tomatoes;

A kilogram of sweet pepper (red);

60 g salt.

Cooking method:

1. Peel the sweet pepper from the seeds, cut off the stalk, wash thoroughly and cut large pieces.

2. Cut the washed tomatoes into two parts, remove the core and seeds.

3. Place the prepared vegetables in the pan, turn on the heat to minimum, simmer for about an hour, during which time the tomatoes will release their juice, the vegetables will soften, the skin of the fruit will boil, and the mass will reduce two to three times.

4. The result vegetable puree Cool slightly, add salt, grind the ingredients with a blender.

5. Put the puree back into the pan, turn on the gas slowly and boil the mass to the consistency we need.

6. Place the tomato paste in sterile jars, roll up the lids, turn them upside down, wrap the jars in a blanket, and keep them there until they cool completely.

7. Store the paste in a cool room or refrigerator.

Recipe 8. Zucchini adjika with tomato paste for the winter

Ingredients:

2.5 kilograms of young zucchini;

Half a cup of peeled garlic;

Chili pepper;

300 ml vegetable oil;

130 g sugar;

80 g salt;

280 g of tomato paste (any one prepared using the above methods will do);

60 ml vinegar.

Cooking method:

1. Wash the zucchini and chili. Peel the zucchini and remove the ends. We clean the pepper from seeds.

2. Pass both ingredients through a meat grinder.

3. Place the resulting puree into a large enamel pan, pour in the oil, add salt, tomato paste, granulated sugar.

4. Mix the mass thoroughly, bring to a boil, simmer over low heat for about an hour to 15 minutes.

5. At the end of cooking, add vinegar.

6. Pour the prepared adjika with tomato paste into jars for the winter and roll up.

7. Cool the workpiece upside down for 24 hours, then put it away for storage.

Tomato paste for the winter - tricks and useful tips

For the winter, tomato paste can be added to vegetable stews, in hot first courses. It is also good as a dressing for meat sauces. It is used for canning, adding to vegetable caviar, lecho, tomatoes in own juice. If you dilute tomato paste with water, you get wonderful tomato juice.

If you have a watery variety of tomatoes, then better water Do not add during cooking - the paste will turn out runny.

If you are not lazy and remove the seeds from the tomatoes, the paste will turn out to be a rich burgundy color, because it is the tomato seeds that give finished products pale shade.

Add the spices only after the main mass has boiled, so their bouquet of aroma will be better revealed and will not overwhelm the taste of the tomatoes.

Remember to stir the pasta while cooking to prevent it from burning.

If you are adding greens to the paste just to add flavor, tie them in a bunch - remove the greens from finished mass it will be much easier.

To open jar with tomato paste for the winter is not moldy, lightly salt the top and apply a thin layer sunflower oil.

For storage, it is best to use small jars: 200, 300, maximum 500 grams.