How to cook tomato paste from tomatoes. The best tomato paste recipes for the winter at home
Tomatoes are probably the most popular product in the kitchen in the summer. It is a favorite of each family member and is versatile in preparation: it is stuffed, stewed, used for various salads and, of course, prepared for the winter, for example in the form.
One of these winter preparations is tomato paste. When preparing it at home, you need to use several rules. We get thick paste free of seeds and foreign matter. And storage in a cool place.
Today we will look at some simple and quick recipes preparing tomato paste at home for the winter. I also suggest you rate the recipes.
Tomato paste without vinegar - Step-by-step recipe at home
Ingredients:
- Tomatoes – 5 kg (meaty varieties)
- Salt - to taste
- Sugar - to taste.
Cooking method:
1. Place the tomatoes in a bowl and rinse under running water.
2. Remove the footrest from them and cut them randomly (so that they fit into the meat grinder).
3. Scroll them through a meat grinder.
4. Add a little salt and mix well (salt helps separate the liquid faster without evaporation).
5. Use a ladle to transfer the pasta into a sieve and let the liquid drain. The liquid can then be frozen and used in soups.
6. Put the pasta on the fire and bring to a boil and boil for 5-7 minutes.
7. After boiling, take a blender and grind until smooth.
8. Rub the tomato paste through a sieve so that there are no seeds or skins in it.
9. Put it on the fire again and cover the pan with a sieve so that the paste does not splatter. And cook until desired consistency.
10. Then add sugar and salt to taste.
11. Sterilize jars and lids using a microwave. We wash them thoroughly together with the lids with soda, pour 50 ml into them. water and put it in the microwave, close it and turn it on at 700-800 watts for 5 minutes. Place the lids in hot water and boil for 15 minutes.
12. Now put the tomato paste into hot jars, screw on the lids and store at room temperature.
Recipe for tomato paste through a meat grinder
Ingredients:
- Tomatoes – 5 kg. (good ripeness)
- Salt - to taste.
Cooking method:
1. First, wash the tomatoes under running water.
2. Then cut out the cores and cut them into small slices.
3. Pass the tomatoes through a meat grinder.
4. Pour into a saucepan and place on strong fire until ready.
5. Sterilize the lids and jars in water with vinegar or soda for 10 minutes.
6. As soon as the tomato paste boils, put it on slow fire and skim off the foam, and then cook for another 15 minutes.
7. Add a large spoon of salt.
8. Then we begin to pour the tomato paste into sterilized jars.
9. Screw on the lids and turn them upside down, cover with a towel on top until they cool completely.
10. We put it away in a storage place. Bon appetit.
A simple recipe in a slow cooker
This the recipe will work for owners of multicookers. A simple recipe won't take much time.
Ingredients:
- Overripe tomatoes – 4 kg;
- Onions or Crimean onions – 2 pcs.;
- Garlic – 8 cloves;
- Table vinegar – 2 tablespoons;
- Sugar – 2 tbsp. spoons;
- Table salt – 2 teaspoons;
- Peppercorns – 4 pcs.;
- Sunflower oil – 10 tbsp. spoons
Cooking method:
1. Pour 10 tbsp into the multicooker pan. spoons sunflower oil, put it in the device and turn on the heating.
2. While the oil is heating, wash the tomatoes, cut them into slices and grind them in a meat grinder (you can use a blender).
3. Peel the onions and garlic and grind them to a mushy state.
4. Place the ingredients in heated oil in multicookers.
5. Set the extinguishing mode for one hour.
6. Stir the mixture periodically, this is necessary so that the moisture leaves faster (it is advisable to stir every 15 minutes).
7. Before the tomato paste is almost ready, add vinegar, sugar, table salt, peppercorns.
8. Sterilize the jars, wash them with soap, in a large enamel pan pour water and put on fire. Put lids and jars in it and boil for 6-7 minutes. Then we take it out and dry it on a towel.
Homemade tomato paste through a blender
If you have a blender in your kitchen, making homemade pasta won't take much time. The speed of grinding with a blender is much higher than the speed of a meat grinder and the paste through the blender turns out to be puree and will not contain lumps.
Ingredients:
- Tomatoes – 3 kg.
- 9% vinegar - 4 tbsp. spoons
- Granulated sugar – ½ teaspoon
- Paprika – 2 teaspoons
- Peppercorns – 8 pcs.
- Salt – 25 gr.
Cooking method:
1. Wash the tomatoes, cut them in half and put them in a blender. Grind until pureed.
2. Transfer the homogeneous slurry into a saucepan.
3. Place on low heat.
4. While the paste is boiling, add to it: salt, sugar, paprika, peppercorns and 9% vinegar.
5. Cook it for an hour.
6. In parallel to the cooking process, we sterilize the jars using the oven. We wash them with soda, pour 100 ml of water into them and put them in the oven for 10 minutes at 200 °C. Boil the lids for 10 minutes.
7. Then put the finished tomato paste into sterilized jars.
8. But don’t close them, but put them in a saucepan with water (the water should be approximately up to the shoulders of the jar). We sterilize them for 10 minutes and then roll them up. We turn the preserved jars over and wrap them in a blanket until they cool completely. Then we put it away in storage. Bon appetit.
Tomato paste through a juicer
Ingredients:
- Tomatoes – 1.5 kg.
- Salt - to taste
- Sugar – ½ teaspoon
- Vegetable oil – 2 tbsp. spoons
- Vinegar 9% - 1 tbsp. spoon.
Cooking method:
1. Wash the tomatoes and cut them into medium pieces and pass them through a meat grinder.
2. Place the resulting mass in a heat-resistant container, pre-greased with vegetable oil.
3. Turn on the oven at 180 – 200 °C and place the container in it.
4. Stir the contents periodically and cook for 30 - 40 minutes.
5. Then take out the bulk and pour in 1 tbsp. spoon of 9% vinegar, add ½ teaspoon of sugar and salt to taste, mix well.
6. Place back in the oven for 7 – 8 minutes.
7. Sterilize jars and lids using a microwave. We thoroughly wash the jars and lids with soda, pour 50 ml into them. water and put it in the microwave, close it and set it at 700-800 watts for 5 minutes. Place the lids in hot water and boil for 15 minutes.
8. Then put the tomato paste into sterilized jars, and then put it in a saucepan with boiled water and sterilize for 10 minutes.
9. Twist the jars and turn them upside down. Cover with a warm blanket until completely cooled. We put it in storage.
Enjoy your meal.
We often use thick tomato paste in preparing a variety of dishes.
This product can be found on store shelves all year round, for every taste and from different manufacturers.
But still, can you say for sure what is hidden inside another cute jar of tomato paste?
Are there any dyes and preservatives, thickeners and stabilizers?
Therefore, if you have the opportunity to prepare tomato paste for the winter at home, then it is better to do so.
Try it delicious recipes make your own tomato paste at home and take note of the one you like the most.
The principle of preparing tomato paste is to chop tomatoes without skin and evaporate excess liquid from them.
You can do this on the stove, in a slow cooker, and even in the oven.
There is also a little secret in choosing tomatoes: you don’t need juicy, fleshy tomatoes that ripen no earlier than August.
A simple recipe for making tomato paste for the winter
Ingredients:
- tomatoes – 5 kg
- rock salt – 100 g
How to seal tomato paste in jars:
1. Cut the tomatoes into pieces and pass them through a meat grinder or juicer.
2. Pour the resulting mass into a linen bag and hang it over the sink or pan for 8-10 hours.
3. Then tomato pulp transfer to a saucepan, bring to a boil and cook for 15 minutes.
4. Add salt, stir and cook for the same amount.
5. Transfer to small sterilized jars and seal with lids.
Homemade tomato paste without salt
Ingredients:
- tomatoes - 8 kg
Preserving tomato paste without salt:
1. Cut the tomatoes into 4-8 pieces, place them in a saucepan and put on fire.
2. Cook over low heat for 30 minutes after boiling to soften and allow the skins to come off.
3. Cool and thoroughly rub the boiled tomatoes through a fine sieve to remove skins and seeds.
4. Place the pan on low heat and cook, stirring occasionally, until the tomato paste begins to “spit” (4-4.5 hours).
This means that the paste at the bottom thickens and sticks to it, so you need to constantly stir it.
5. When the paste reaches the desired thickness, place it in pre-sterilized dry jars.
6. Screw on the lids, turn them over and wrap them in a warm blanket until they cool completely.
Tomato paste with vinegar
Ingredients:
- tomatoes - 3 kg
- bulbs - 2 pcs.
- granulated sugar - 100 g
- vinegar 6% - half a glass
- salt to taste
Preparation of canned tomato paste with vinegar:
1. Cut the prepared tomatoes into halves or quarters and place in a saucepan.
2. Add peeled and chopped onions into large rings to the tomatoes.
3. Pour in half a glass of water, cover with a lid and bring to a boil.
4. Reduce heat and simmer for 15 minutes until the tomatoes release their juice and become soft.
5. Grind the cooled tomatoes and onions through a sieve.
6. Boil the resulting puree over low heat until the volume is reduced by at least 5 times, stirring occasionally so that the paste does not burn.
7. At the end of cooking, add salt and sugar, taste and adjust if necessary. Warm up for a couple more minutes.
8. Pour in the vinegar, stir and immediately pour into sterilized jars.
9. Roll up the boiled lids, roll up, turn over to the bottom and cover with a blanket for a day.
How to make tomato paste with a blender
Ingredients:
- tomatoes
- sugar
Making tomato paste for the winter:
1. Cut the tomatoes into small pieces small pieces and place them in a saucepan.
2. Place on the fire, boil and cook over medium heat for 15 minutes.
3. Grind the boiled tomatoes with a submersible blender.
4. To ensure that there are no skins or seeds left in the tomato paste, rub through a sieve.
5. Place tomato juice over high heat and bring to a boil.
6. Reduce to medium and simmer to desired consistency for several hours. You need to stir every 10-15 minutes.
7. Add salt and sugar to taste and simmer over low heat, covered, for 3-4 minutes.
8. Pour into sterilized small jars and screw on the lids, you can use screw ones.
Tomato paste directly with seeds in a bag
Ingredients for 5-6 half-liter jars:
- tomatoes – 10 kg
- salt – 2–3 tablespoons
- White black, allspice, cloves, cumin, cilantro - 1-2 tsp. mixtures
Unusual tomato paste recipe:
1. Grind the tomatoes in a meat grinder with a fine grid or chop with a blender.
2. Boil after boiling for 5-7 minutes over low heat.
3. Hang a clean linen bag, for example, between two chairs with a backrest, over a large basin.
4. Pour the chopped tomatoes into it.
5. After 1.5-2 hours, transfer the resulting tomato paste into a saucepan, add salt and spices, and stir.
6. Let it boil and pour into sterilized jars.
Order an energy saver and forget about the previous huge expenses for electricity
7. Before seaming, the workpiece must be sterilized in low-boiling water for 20-25 minutes.
The liquid that has drained from the tomato can be used to preserve tomatoes instead of water; it will turn out unusual and very tasty.
Tomato paste for the winter with garlic
Ingredients for 2 liter jars:
- 3 kg tomatoes
- 140 g sugar
- 25 g salt,
- 80 ml 6% vinegar
- 2 cloves garlic
- 4 cloves
- 10 black peppercorns
- red pepper to taste
How to prepare tomato paste with garlic:
1. Scald the tomatoes with boiling water, immerse them in ice water, and then peel and chop finely.
2. Transfer to a saucepan and simmer over medium heat by a third of the volume without a lid.
3. Add sugar, after dissolving it, add salt and keep the pan on the fire a little longer.
4. Add spices and cook for 10 minutes.
5. After cooling, rub through a fine sieve, put the tomato paste back into the saucepan, and bring to a boil.
6. Pour in vinegar, stir, place in sterilized jars and seal.
Delicious tomato paste with apples through a juicer
Ingredients:
- tomatoes - 3 kg
- sour apple - 2 pcs.
- onion - 1 pc.
- vinegar 6% - 30 ml
- salt to taste
How to preserve tomato paste with apple:
1. Tomatoes, apples and onions pass through a juicer.
2. Pour the resulting mass into a linen bag and hang it overnight to drain the liquid.
3. Transfer the thick puree mixture from the bag into a saucepan, add salt and boil for 25-30 minutes.
4. Add vinegar, stir and cook for another 5 minutes.
5. Pour the tomato paste over clean banks, cover with lids and place in a large saucepan with water (the water should be up to the shoulders) to sterilize half liter jars 10 minutes, liter - 12 minutes.
6. Roll up the lids and, turning them over, wrap them in blankets for a day.
Making homemade tomato paste with spices
Ingredients:
- 4 kg tomato
- 300 g onion
- 30 g salt
- 300 g sugar
- 250 ml apple cider vinegar
- 3-4 cinnamon sticks
- 15-20 allspice peas
- 4 bay leaves
- 10 g rosemary
How to preserve tomato paste in jars:
1. Cut the tomatoes into pieces and place them in a saucepan with a thick bottom.
2. Add onion cut into half rings to the tomatoes.
3. Place on the stove and cook for 25-30 minutes until the skins of the tomatoes come off.
4. Cool and rub through a sieve. Place back into the pan.
5. Wrap all the seasonings in cheesecloth and dip into the paste.
6. Bring to a boil, cook for 15 minutes and remove the spice bag.
7. Cook, stirring, until reduced in volume by 3 times.
8. Add salt and sugar, pour in vinegar, and simmer for another 10 minutes.
9. Place in sterilized jars, roll up and leave to cool.
How to cook tomato paste in the oven
Ingredients:
- 2 kg tomato
- 40 g salt
- 60 ml vegetable oil
Recipe for tomato paste in the oven:
1. Chop the tomatoes, boil them for 30 minutes over low heat, cool and rub through a sieve.
2. Mix tomato puree with salt and oil, place on a baking sheet or in a baking dish.
3. Place in a low-heat oven for 2 hours, periodically removing and stirring the mixture.
4. Place in sterilized jars and seal with lids.
Alternatively, this paste can be put into molds and placed in the freezer, and defrosted before use.
Tomato paste in a slow cooker
Ingredients:
- 2 kg ripe fleshy tomatoes
- fine salt
Preparing tomato paste in a slow cooker:
1. Cut the washed tomatoes into slices and place in a bowl (without water).
2. Close the lid, set the valve to the “Closed” position and cook on the “Stew” program for 1 hour.
3. Release the steam, cool the tomato mass and rub it through a sieve.
4. Transfer the puree back into the bowl and set the “Baking” mode for 20-25 minutes, until the volume of the paste is reduced by 2 times.
5. Add salt to taste, mix and place in sterilized jars, covering with lids but not rolling up.
6. Heat water in a wide saucepan for pasteurization to 50 degrees, covering the bottom with a towel.
7. Place the jars in it, bring the heat to 85-90 degrees and let it sit for 20 minutes.
8. Roll up the lids on the jars and place them upside down under a blanket until they cool completely.
Recipe for tomato paste with grape vinegar
Ingredients:
- 3 kg tomatoes
- 500 g onion
- 100 ml grape vinegar 3%
- 4 bay leaves
- 50 g salt
- 100 g sugar
How to make tomato paste for the winter:
1. Cut each washed tomato into 6–8 pieces and place in a saucepan with a thick bottom.
2. Peel and chop the onion as you like, add to the tomatoes.
3. Place over low heat and cook until the skins of the tomatoes separate - about an hour, stirring occasionally.
4. Cool and rub through a sieve.
5. Cook again until the mass has reduced in volume by at least three times.
6. Add salt, sugar, bay leaf, pour in vinegar and cook for another 10 minutes.
7. Pour into sterilized jars and seal.
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. The product can be preserved until the onset of the autumn-winter period in various ways - frozen, refrigerated, rolled 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:
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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. |
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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.
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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, black ground pepper and other spices. After adding seasonings, bring to a boil again and remove from heat. |
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Delicious tomato homemade pasta can be used immediately or prepared for the winter with one of. |
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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):
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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. |
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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 is easily separated from the skin and hard seeds. Drain the liquid before wiping. Rub the rest through a fine sieve. |
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Pour the resulting puree into a baking dish. Pour in the oil. Add salt if desired and ground spices. Stir. |
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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. |
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If you want to get completely smooth consistency, puree the paste with an immersion blender. Then return to the oven. After boiling again, proceed. |
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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. Finished product arrange by silicone molds. The approximate serving size is 70-150 ml (enough for about 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. Lay out hot pasta in 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. Pour a thin, even layer of deodorized vegetable oil on top. 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. Quantity granulated sugar may vary according 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.
At first glance, it may seem that preparing tomato paste is as easy as shelling pears. Grind the tomatoes and you're done! But in reality there are a lot of nuances and in various ways preparations.
This article is for those who love natural products. He wants to know what exactly his meal consists of and under what conditions it was prepared.
Tomato paste Easily replaces most sauces. As they say: “if you want the dish to be tasty, add tomatoes.” I completely agree with this statement.
Today I will show you 7 options for preparing pasta and how to stock it for the winter. Arm yourself with pens and notepads, you will have something to write down!
By the way, friends, if you would like to get acquainted with the recipes tomato juice, then I just found it for you great recipes! Follow the link and try http://recepty-kulinara.ru/tomatnyj-sok-na-zimu-recepty.html
Tomato paste is a sauce that can be found on the table of the vast majority of people. The only difference between them is that someone buys it, and someone makes it themselves.
If you are someone who is interested in personal cooking, then you have come to the right place. Read, study and cook in your own kitchen. Good luck!
Ingredients:
- tomatoes – 4 l;
- salt – 1 tbsp. heaped spoon;
- vegetable oil – 2 tbsp. spoons;
Preparation:
1. Wash the tomatoes and grind them through the fine grinder.
2. Pour salt into the resulting mass and pour in oil. Place on the stove and bring to a boil.
3. After the pasta boils, cook for 15-20 minutes. If your tomatoes are not fleshy, but watery, then cook a little longer (30-40 minutes).
4. Mix and pour into clean sterilized jars.
Here is such a simple and uncomplicated recipe. Only 3 ingredients, enough for several large families! Bon appetit and have a delicious winter!
Delicious tomato paste for the winter through a blender
Tomato paste or, as it is otherwise called - homemade ketchup This is an indispensable product. Sauces are needed to add a new flavor to a dish. The best way to do this is to make the sauce yourself.
For those who are as independent as me, I suggest studying home recipe. And then run to cook it quickly!
Ingredients:
- tomatoes – 5 kg;
- salt – 3 tablespoons;
Preparation:
1. First of all, choose fleshy tomatoes at the market. Then wash them well and grind them using a blender.
2. Add salt to the already ground tomatoes.
Salt will help “push out” excess liquid.
3. Now strain the paste through a sieve to get rid of the water altogether. We only need the pulp.
4. Place on the stove and cook for about 15 minutes. Let it cool a little and blend in the blender again.
5. Rub through a sieve again to get rid of any “unevenness” in the sauce. It turns out to be a beautiful homogeneous mass.
6. Can be poured into jars. For convenience, use small jars, for example, from fish caviar. And don't forget to sterilize them!
Such simple steps and such a pleasant result - perfect combination. I hope you liked the recipe. And if not, then scroll on. There is a lot of interesting things ahead.
Tomato paste through a meat grinder and without sterilization
Sterilization is not always necessary. Many modern housewives have abandoned it altogether. They explain this by saying that the main thing is the washed jars and the ingredients themselves.
Well, there is some truth here. I also practice often myself, but sometimes I still want to “insure myself.” This recipe is for rebellious and brave housewives.
Scroll below to find out all the secrets!
Ingredients:
- tomatoes – 5 kg;
Preparation:
1. Take our tomatoes and cut them in half, or if the berries are large, then into 4 parts. We send everything to the meat grinder.
2. Put our pasta on the burner to boil. But no more than 10 minutes, otherwise it will thicken too much.
3. We make sure to sterilize the jars. And only after that we pour the resulting mass into them.
4. Roll up the lids and turn the jars over until they cool completely.
Once you have stocked up on a few jars of this sauce, you definitely don’t have to worry that you won’t have anything to add to your dishes in winter. This perfect solution! Bon appetit!
A simple video recipe for tomato paste in a slow cooker
Modern technologies pleasantly make our lives easier. So let's use them to the fullest. Tomato sauce It’s quite possible to cook in a slow cooker.
To find out all the details, watch the video recipe. Enjoy watching!
Ingredients:
- tomatoes – 3 kg;
- salt – 1 tablespoon;
- Italian herbs - to taste;
Thick tomato paste with starch at home
Every housewife is looking for her own “ideal” consistency. Ready to help with this! Today we will mix the required proportions. But you can adjust everything to suit yourself, because each recipe is unique!
Happy exploring! Don't forget a notepad and pen, you'll have something to write down.
Ingredients:
- tomato juice – 2 l;
- onions – 4-5 pcs.;
- salt – 1 tablespoon;
- sugar – 100 g;
- starch - 1.5 tablespoons;
- apple bite – 50 ml;
Preparation:
1. Chop the tomatoes so that it is convenient to throw them into a meat grinder (or juicer) and twist them.
2. Now chop the onion using a blender and mix with tomato juice. Place on medium heat and simmer for 20-25 minutes.
3. At the end of cooking, sprinkle salt and sugar and pour in vinegar. If desired, you can add your favorite seasonings.
4. Our final ingredient will be starch. Mix it with a small amount of still raw tomato juice and when they reach homogeneous mass– pour into a hot dish.
5. Now we can pour it all into sterilized jars and you’re done!
If you decide to prepare ketchup according to this recipe, then all your guests will be delighted and will beg you for this wonderful recipe!
How to make tomato paste using a juicer
You need to use all available means! I'll show you how to use a technique you might not have thought of at first. Follow each step below.
Ingredients:
- tomatoes – 5 kg;
- salt – 1.5 tablespoons;
Preparation:
1. First, let's put our tomatoes through a juicer.
2. Place the juice on the stove and cook for 20 minutes. Place the tomato pulp in a separate pan and also put it on the fire. Grind it with a blender and cook for 30 minutes.
3. Mix the mixture with juice and salt. Now all this can be poured into jars. But do not forget to sterilize them before use.
Cake does not always need to be thrown in the trash. Here's a good example of how to make it into a great sauce. Take note!
Homemade tomato paste with apples
Try making tomato paste this way and the taste will really surprise you!
Ingredients:
- tomatoes – 6 kg (ready, peeled);
- apples – 12 pcs. (2 pieces per kg);
- sugar – 18 tbsp. spoon;
- salt – 5 tbsp. spoon;
- vinegar 9% - 12 tbsp. spoon;
- garlic – 12 cloves;
- black pepper – 20-30 peas;
- allspice – 12 peas;
- cloves - 12 umbrellas;
- ground nutmeg - 1 teaspoon; 1
- ground cardamom – 0.5 teaspoon;
- bay leaf – 6 pcs.;
Preparation:
1. First of all, cut the apples into slices and the tomatoes into quarters. And let it simmer for 1.5 hours. Be sure to stir occasionally.
2. Grind all the spices in a mortar. Bay leaf leave it whole. Chop the garlic with a knife or through a press.
3. After 1.5 hours have passed, add sugar, salt, garlic, spices along with bay leaf, mix thoroughly and let simmer for 20 minutes.
4. After the required time, use a blender to grind the resulting mass.
5. Pour the sauce into jars and you’re done. Just they must be sterilized, don’t forget.
That's all the recipes for today. I will be glad if you find something for yourself. The recipes are all simple, some only have 2 ingredients. Try it, it’s so easy to do, and such natural sauce will be on your table all winter. Bon appetit and see you in new recipes!
Tomato paste is an indispensable component of many dishes. But if in summer time it can be replaced fresh tomatoes, then in winter housewives have to go to the store and make a purchase. Knowing the recipes for making tomato paste at home, you can make delicious preparation for the winter without the content of artificial thickeners, flavors and preservatives.
Technological secrets
So that homemade tomato paste always has high quality, housewives should know several manufacturing secrets. The concept of “quality” implies obtaining a thick, homogeneous mass without residues of skin, seeds and foreign impurities. The finished product must be stored properly at room temperature.
How to achieve these goals:
- Use fleshy August tomatoes with sufficient ripeness. Juicy vegetables not suitable for pasta, it is better to use “cream”.
- Grind the vegetables with a blender or meat grinder, first removing the seeds and removing the skins. Alternatively, you can rub boiled tomato slices through a sieve or pass the fruits through a juicer equipped with a special attachment.
- For good thickening vegetable puree Boil the pulp in a saucepan with continuous stirring. The volume should decrease by 4 times. You can boil the product in a slow cooker or oven. If you use the oven, do this: place the mixture on a baking sheet and let the excess liquid evaporate in a hot oven for 90 - 120 minutes.
- Sterilize lids and small jars.
If the recipe for homemade tomato paste does not indicate a specific method for chopping tomato pulp and evaporating excess moisture, housewives are not prohibited from using any methods that are less labor-intensive.
Classic recipe
The familiar tomato paste at home with classic version preparation requires several ingredients:
We will describe in detail how to make tomato paste. Wash the tomatoes, remove the stems and cut out spoiled and unripe areas. The raw materials are cut in half and placed in an enamel pan, add onion and half a glass of water. The dishes are closed and placed on the stove. As soon as the mass boils, reduce the fire and set for 30 minutes. Primary processing makes vegetables more amenable to mashing.
The mass obtained from the tomato is cooled and rubbed through a sieve, then boiled 3-5 times over very low heat. While tomato paste is being produced at home, the composition is continuously stirred to avoid burning. At the end, add spices and garlic gruel and let the semi-finished product boil for several minutes. If tomato paste is intended for the winter, it is sealed in sterile jars.
Multicooker recipe
Did you know that tomato paste is made much faster in a slow cooker than in a conventional oven? This amazing device fully replaces a saucepan, steamer, pressure cooker and bread maker. If you intend to stock up for future use a large number of pasta, a multicooker will significantly save time and save you from standing at the stove for a long time.
What components will be needed:
How to prepare tomato paste in a slow cooker:
- Vegetables are cleaned of dirt and defective areas.
- The raw materials are processed with a blender or manually grated. You can leave the bones.
- The mass is sprinkled with sugar and salt and mixed.
- The composition is supplemented with vinegar and oil.
- A few spices are added as desired (ground pepper will do).
- The workpiece is mixed again and placed in a multicooker for 1 hour.
The appliance is set to the “Quenching” mode and the contents are stirred periodically. The finished product is rolled into jars.
Tomato paste recipe for beginner housewives
If you don’t have much experience in cooking, you can still make your own tomato paste if you master the simplest recipe for making it. This two-component composition is 5 kg of tomato and 100 g of salt.
How to prepare tomato paste at home (the recipe is very simple, for beginners):
This method is good because in the absence of spices, the preparation can be added to any dish. Lovers spicy dressings should figure out how to prepare tomato paste at home in more detail complex technology. We will describe it below.
Tomato paste with spices: recipe for the oven
If you don’t have a multicooker, it can be replaced conventional oven. Now we will master the production of tomato paste with spices and get a delicious aromatic option using an oven.
List of ingredients:
If you have already made tomato paste in the classic way, then immediately process the vegetables and place them in a wide sieve. Place the sieve itself over a pan of boiling water and cook the mixture in this form for 10 minutes. To ensure that the raw material undergoes steam treatment well, divide it into several portions.
Continue preparing the tomato paste by grinding the softened tomatoes through a sieve. Then salt the mixture, pour it into a tall saucepan and place it in a hot oven (t = 200°C). The dish should be cooked in the oven for 2 hours, stirring occasionally. Once it reaches the desired consistency, add spices and a bouquet of aromatic herbs.
Simmer the mixture for another half hour and remove the greens. Pour the paste made from tomatoes into jars and roll up.
