Cook tomato paste in a slow cooker. Tomato paste in a slow cooker: a recipe for tomato paste in a slow cooker for the winter "like in a store"

Homemade tomato paste in a slow cooker is prepared very quickly, and most importantly, simply. If you are making preparations for the winter, then, of course, the jars and lids must be sterile, and finished product you need to lay out on banks in a very hot state.

This tomato paste is great for pasta, meat and cereal dishes... It can be used as a dressing for any dish. Very often in winter you want something juicy, tomato, natural. So, homemade tomato paste spread on a slice of black bread - great option sandwich for a snack!

Ingredients:

Tomatoes - 500 gr.
Onions - 2 medium pieces
Garlic - 4 cloves
Vegetable oil - 50 ml.
Salt - 1 tsp (I have a small one)

Method for preparing tomato paste in a multicooker:

Wash the tomatoes thoroughly, cut them into small pieces, put them in a saucepan. Grind with a submersible blender until puree.

Garlic and onion I clean, cut. I put it in a blender bowl and grind it.

Pour vegetable oil into the multicooker bowl. Pouring in tomato puree... I add chopped garlic and onions, salt. Mix thoroughly.

I turn on the multicooker in the Quenching mode. Or any other mode where there is no active boiling will do. I set the cooking time to 35 minutes. The tomato paste needs to be brought to a boil with the lid open (it took me about 5 minutes to do this). Then simmer for 30 minutes after boiling under closed lid... Stir occasionally. If you are confident in your multicooker and know that nothing sticks, then you don't need to get in the way. Towards the end of the program, you can try tomato paste with salt and add salt if necessary.

Arrange the finished tomato paste in sterile jars and roll up. Store in a cellar or refrigerator.

Tomato paste it tastes very juicy, soft, not spicy. It can be safely given even to children. Bon Appetit!

Tomato paste is prepared in a multicooker Redmond RMS-M20.

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Total comments 12:

Very tasty stuff. You should definitely try to do it. Thanks for the photo recipe. We'll try it in Redmond.

Isabel:

A good recipe, I will definitely try, this year I have a tomato harvest of 12 buckets a day! Guard! Q: isn't vinegar needed in this recipe?

This is the harvest! No vinegar needed.

How long can you keep an open jar of tomato paste?

Catherine:

and it is necessary to remove the peel from the tomato ??

Remove if you want to get a smoother paste (I always remove, since it's very easy - cut the tomatoes from below slightly crosswise, put them in boiling water, take out after a minute, for example, with a tablespoon. Put the notch up and pull the "petal" peels - everything comes off very easily).

Thanks for the recipe. I'm from Kazakhstan. I squeeze the tomatoes through nylon tights. Then neither the seeds nor the peel gets into the dish. I usually take them from my sister Karina, and then she swears a lot all the time.

Tomato paste is simply an irreplaceable product in winter and summer. Without it, it is impossible to imagine the preparation of borscht, kharcho, ketchup, stew, gravy for cutlets and many other dishes. I, being a supporter of natural food, cook it for the winter only myself, at home. After all, the store counterpart, as a rule, contains various preservatives, artificial colors and flavors.

At first glance, it may seem to you that it is difficult to prepare it. This is not so, even those who have never cooked it can cope. Although, of course, it will take some time and labor, for example, for the moisture contained in the tomatoes to evaporate and the mass to thicken, it will take about 2 hours. But later you will get delicious winter harvesting, with which you can cook your favorite dishes.

Here are 5 delicious tomato dressing recipes. They differ in the grinding method tomato pulp- using a juicer, blender, meat grinder or just a sieve. Choose whichever you want or, for example, which seems the least time consuming to you.

Let's start from the very quick recipe making pasta at home. For this you need a meat grinder. Cooking with it will be easier that even novice cooks can handle, because you don't have to grind each tomato on a grater or sieve. And do not be afraid that vegetables minced through a meat grinder will lose their useful material, in fact, they persist.

Ingredients:

4 kg of tomatoes;
1 tbsp salt;
2 tbsp vegetable oil.

Preparation:

1. In general, for the preparation of pasta, only ripe tomatoes... And the fleshy the pulp, the less unnecessary liquid will be formed, which will have to be evaporated.

If the tomatoes have defects, remove them with a knife.

2. Then twist through the fine grid of a meat grinder.

3. Put the grated tomatoes in a deep saucepan and place on the stove, but do not fill it to the brim, because the mass can form foam during the boil. Add salt and vegetable oil. Stir well and bring to a boil.

4. If the mixture after boiling turns out to be watery, boil for another 30-45 minutes, if thick - 10-15 minutes.

5. Tomato paste cooked in a meat grinder is ready! Now pour it into pre-sterilized jars and roll it up. It can also be used to make soups, sauces, pizzas (instead of ketchup).

By the way, you can store it in the freezer, so it will retain its aroma and taste. And every time in winter, defrost and use when cooking various dishes... Which is very convenient, right?

A simple step-by-step recipe for making tomato pasta at home

And here's another home recipe for the winter. It is also simple to prepare, and our preparation turns out to be very tasty, and what is most interesting, it does not contain any spices and oils. Therefore, it will especially appeal to those who do not like spicy dishes.

Ingredients:

3 kg of tomatoes;
salt to taste.

Preparation:

1. Take fresh and juicy tomatoes... Soft and wrinkled fruits are also suitable, but not spoiled. Cut each of them into several slices and place them in a saucepan. Cover with a lid and send them to medium fire for 30-40 minutes, so that they subsequently soften.

2. While they are boiling, make sure that the juice does not run away, this happens if you cook them over high heat.

3. During this time, they will settle and let the juice out. If you notice that some tomatoes are damp and the peel is not very soft, then let them stew a little more without covering the pan with a lid.

4. Then let the finished mixture brew and cool. Next, drain the excess liquid into another dish, we will not need it.

5. The rest of the fleshy part must be grated through a sieve. This will put the seeds and skins on the sieve, and the pulp will go down.

6. This will turn out to be very thick delicious juice, which should either be put on fire for several hours so that the liquid evaporates, or rub again using a fine sieve or double gauze.

7. We will use the second method as it is faster. The liquid passed through the sieve will go down, and what remains in the sieve, the thick part, pour into another pan.

8. This is the mass for the pasta. Now put it on the stove and cook for 30-60 minutes. Add salt to your liking if desired.

9. Stir occasionally and after a while, when the mass acquires the required density, it will be ready. Now it must be put in a pre-sterilized jar and closed with a lid. Here's what we got.

10. Turn it over and wrap it with something warm. So let it cool completely until tomorrow. Store in a cool and dry place, such as a cellar or basement.

Cooking tomato paste for the winter without vinegar

If, in addition to tomatoes, you also harvested a large harvest of apples, then you can also use them to make tomato paste. With the addition of apples, it turns out with rich taste and delicate texture. If you want a winter preparation with sourness, add sour apples, sweeter - respectively sweet. And if you consider that it is prepared without vinegar, then this is just doubly good!

Ingredients:

4 kg of tomatoes;
1 kg of apples;
½ kg of onions;
3 tbsp Sahara;
3 tbsp salt;
20 black peppercorns;
8 bay leaves;
5 whole carnations;
1 tbsp red pepper;
1/2 tsp ground cinnamon.

Preparation:

1. For this recipe, select the ripe and meaty tomatoes. Grind them together with apples and onions in a meat grinder. Then the grated ingredients should be poured into the pan and mixed.

Do not cook in aluminum pans, as aluminum is oxidized and toxic substances can enter the food.

2. This mixture should be cooked over the fire for 1 hour, stirring occasionally.

3. After an hour, add sugar and salt. You can vary their number to your liking. Mix well again and then add black pepper, Bay leaf, cloves, red peppers and cinnamon.

4. Then stir everything well again and continue simmering for about 3 hours. After this time has elapsed, the sauce will be ready.

5. The result should be about 3 liters of sauce. Therefore, we have prepared the 6th floor liter cans, in each of which boiling water was added (half a jar) and closed with a lid. At the expense of high temperature and the steam of the jar together with the lid will be sterilized if left in this state for 10-15 minutes.

6. Then open the lids and pour out the boiling water. Then turn the jars upside down and place them on a towel to remove excess moisture. Pour the resulting sauce into the jars.

7. The next day, when it cools down, put it in a cool place, in a cellar or refrigerator. Optionally, you can rub it through a sieve to get more homogeneous mass and resembled a store product.

How to quickly make tomato paste from tomato through a blender

I also cook it through a blender. How is this device convenient? And the fact that he can quickly and thoroughly grind tomatoes along with other ingredients, thereby I save my time. If you don't have one, be sure to get such an irreplaceable assistant in the kitchen. Although, if you have a food processor, you can use it instead of a blender.

Ingredients:

9 kg. tomatoes;
800 gr. Luke;
100 g garlic;
750 gr. Sahara;
6 tbsp salt;
200 gr. vinegar (9%);
5 leaves of bay leaves;
1 tsp carnations;
1 tsp ground cinnamon.

Preparation:

1. Immerse the washed tomatoes in a saucepan of boiling water for 2 minutes. Next, take them out of the boiling water and pour cold water and leave for a few minutes. This will make it easier to remove the skin.

2. Now peel off the skin from them and cut into small pieces... Then put them in a peeled form in a blender. Add chopped onion and garlic there and chop.

3. Here's what you should get.

4. Then put this mass in a saucepan and place on the stove. When it boils, cook for another 45 minutes. Remember to stir constantly to prevent the pasta from burning.

5. After a while, add sugar, salt and mix well. Cook for another 45 minutes.

6. Next, take bay leaves, cloves, cinnamon and red pepper and wrap them in a small layer of gauze, in a bag. Throw this bag into the brew and cook for another 1.5 hours. Then add 200 ml of vinegar and continue to cook for 20 minutes.

7. Now pour the composition into jars and roll up the lids.

Store the tomato paste with the lid down to extend its shelf life.

Video recipe for thick tomato paste for the winter, cooked in a slow cooker

Sometimes, you can simply use a multicooker to make tomato paste. What could be easier to just turn on such a wonderful device, dial the desired mode and go about your business, and at the same time not worry that she will run away or burn. By the way, it is well suited for making soups, sauces or noodles. Watch this video recipe.

Recipe for making tomato paste through a juicer

And to make this paste, you need a juicer. Of course, it also speeds up cooking very much, and it also forms the juice more uniform, without seeds and without large pieces fruits. Briefly it is prepared like this. The squeezed juice is boiled through a juicer in a saucepan over moderate heat until foam appears and until the desired thickness appears. Pour into hot sterilized jars and you're done!

Ingredients:

9 kg of tomatoes;
2 tbsp salt.

Preparation:

1. Cut the washed tomatoes into slices and pass them through a juicer.

2. The resulting tomato juice put on slow fire... You don't have to constantly stand at the stove, just stir it every 10-15 minutes for 1.5 hours. After this time, the composition will thicken, its volume will become smaller and then you need to stir more often.

3. Add salt. Although it is not necessary to put it, this paste will stay well in the refrigerator if the jars and lids are well sterilized. As soon as bubbles appear, it will mean that she is almost ready. At this time, you need to stand at the stove and stir continuously so that it does not burn.

4. Place it in sterilized jars, tighten the lids well. Place the top upside down and cover with a thick cloth. Let cool and then store. As a result, you get 1.5 liters of tomato paste.

Here, perhaps, are all the recipes for such a tomato preparation using modern kitchen appliances and without. By the way, do you know how to store open tomato paste? Everything is very easy. When you open the jar and take the required amount, trim the top with a spoon and pour in a little refined vegetable oil (about 1 cm). This is a kind of protective barrier, which prevents our product from becoming moldy.

When preparing dishes, housewives often use tomato paste, regardless of the season. Of course, in the summer you can replace it with tomatoes, but in the winter you can only use the purchased one in banks. And if you try to prepare it yourself? Then the taste of the dishes will be interesting, since homemade pasta does not contain colorants, starch, flavors or preservatives. Let's figure out how to make tomato paste.

Without salt

The tomato paste is thick and natural. The selection of the main product must be carefully. The recipe calls for no salt.

Products:

fleshy tomatoes - 3 kg.

Cooking algorithm:

The tomatoes are juicy and rinsed with pulp. Make a cruciform incision at the stalk attachment.
Pour water into a saucepan and bring to a boil. Dip the fruits in boiling water for 1-2 minutes. It is advisable to carry out this action on a slotted spoon. Lay out, remove the skin, slightly chilling the ingredient.
Cut into 3-4 pieces, place in a saucepan and put on fire. Bring to a boil on a heat below average, then reduce to a minimum and leave to simmer for half an hour.
First grind the finished tomato mass with a blender, and then rub through a sieve. So, the pasta turns out to be more tender and pleasant.
Pour the vegetable puree back into the saucepan and place on the stove. Boil over low heat until thick. Spread the finished paste in sterile containers, seal it tightly. Cool and put in the cellar.

In a multicooker

A multicooker will help speed up the cooking process. It is enough to put all the ingredients in the bowl of the "miracle of the stove", build a regime and you can go go about your business. The sauce turns out to be delicious, and the dish prepared with its addition is tender and juicy. Let's consider how to make tomato paste in a slow cooker.

Products:

tomatoes - 1 kg;
turnip onions - 0.4 kg;
garlic - 8 cloves;
oil - 100 ml;
rock salt - 1 tablespoon

Rinse the tomatoes, cut into slices, removing the place of the stalk. Put in a plastic bowl, wipe with a blender.
Peel the onion and garlic. Chop the first component into medium-sized cubes, and pass the second through a press.
Pour oil into the multicooker bowl, put chopped tomato, garlic and onion, add salt. Stir with a plastic spoon.
Turn on the oven by setting the "Cooking / Extinguishing" mode, and the timer for 35-40 minutes. Do not close the lid, bring to a boil and only then cover.
After the time has elapsed ready meal stir, arrange in sterile jars, close hermetically. Leave on the table to cool.

With greens

Homemade tomato paste with fresh herbs is perfect for marinating meat. A dish with such a preparation will turn out to be tasty, juicy and aromatic.

Products:

tomatoes - 1.5 kg;
turnip onions - 200 g;
granulated sugar - 2 tsp;
rock salt - 20 g;
Apple vinegar- 2.5 tablespoons;
fresh basil - 50 g;
parsley sprigs - 60 g;
oil - 50 ml;
laurel - 2 leaves;
black peppercorns - 5 pcs.;
whole coriander - 2 pcs.

The cooking process will be as follows:

Rinse the tomatoes, cut out the parts that are not edible. Chop into wedges, put in a saucepan, put on slow heat and cook for a quarter of an hour. Remove from the stove, cool slightly, wipe with a blender.
After boiling mashed potatoes, simmer for 1.5 hours. In terms of consistency, the workpiece should look like a thick one, homemade sour cream... If the sauce is not boiled down, the cooking time will increase.
A quarter of an hour before turning off the stove, pour salt, finely shredded greens, granulated sugar, acid. For the convenience of extracting spices from the sauce, it is recommended to place them in a gauze bag, tie them tightly and lower them for the duration of boiling.
Expand ready-made pasta in jars, after sterilizing them. Then add 1 teaspoon of vegetable oil to each container, roll up tightly. Refrigerate.

With garlic

A combination of meaty and juicy tomatoes with fragrant vegetable in one can perfectly complement borsch, gravy or sauce. V this recipe tomato paste at home does not include salt and spices. And why, because the aroma of garlic will be enough.

Products:

garlic - 160 g;
tomatoes - 8 kg.

Rinse the tomatoes. Remove unsuitable places for food, if any. Cut into slices.
Put in a saucepan and put on the stove, bring to a boil. Reduce heat to below average and simmer until the fruit is completely softened. It will take 30-40 minutes in time.
Rub the tomato mass through a fine mesh sieve. Preferably 2 times, so the paste will turn out to be more delicate in structure. Throw away the skins and remaining seeds.
Peel the garlic cloves, rinse. Grind on a fine grater. Put in a paste, stir.
Pour the tomato mixture back into the saucepan or saucepan. Put on a slow heat and cook for 1.5 - 3 hours. It is important for the sauce to thicken, but remember to stir to prevent the mixture from burning.
Hot pasta spread out in sterile jars. Close hermetically and leave at room temperature cool.

With apple

Almost every housewife wants to surprise her family and friends delicious food, but not always in the store you can truly find natural product... The way out of the situation is to do it at home. After all, only the best fruits will be selected for conservation. How to cook tomato paste with an apple at home will be described below. step by step recipe.

Products:

apples (sour) - 300 g;
tomatoes - 1.2 kg;
turnip onions - 100 g;
table vinegar - 2 tsp;
salt - 1 tablespoon

Rinse the tomatoes, cut the stalk. Cut into medium sized cubes.
Peel the apples and chop them into wedges. Remove the husk from the onion, cut into 4 pieces.
Pass the prepared food through a juicer. The resulting juice with pulp must be filtered. To do this, spread cheesecloth folded in several layers on a sieve with fine meshes. Pour the juice into it, tie it and leave it hanging for half an hour.
Put the mass in a saucepan, add salt. Put on a slow heat, bring to a boil. If the liquid has completely drained off, then add a little strained juice. Pour in acid, mix and heat for 3-4 minutes.
Spread the tomato paste in sterile jars, cover and sterilize for a quarter of an hour. After the time has elapsed, roll it up, turn it over, wrapping it in a warm blanket. Store in a cool place.

With sweet pepper

This blank is perfect for making gravies, soups and other dishes. Combination with sweet peppers makes the sauce more savory and rich. Consider how to cook tomato paste.

Products:

sweet capsicum- 1.2 kg;
rock salt - 3 tablespoons;
tomatoes - 7.2 kg.

Let's get started:

Rinse the tomatoes, cut into 2 pieces and core. We do the same with sweet pepper pods. Chop vegetables into medium-sized cubes.
Pour the prepared vegetables into a saucepan, place on the stove, turning on the minimum heat. Simmer for 60 minutes.
Add salt, cool slightly and grind with a blender until puree. Then put to cook again until thickened.
Arrange the finished pasta in sterile jars, roll up, turn over and cover with a terry towel. After cooling, put in the refrigerator.

Making tomato paste is easy, especially if you have such a collection of “delicious” recipes at hand. Create, surprise and delight your loved ones with delicious food.

Tomato paste - healthy home product that lives in most refrigerators. In order not to buy a paste with preservatives and thickeners, made of unknown ingredients, it is better to make it yourself from natural tomatoes. If the farm has a multicooker, then there will be nothing difficult at all. Find out from our article the secrets and recipes for making tomato paste in a slow cooker.

A tasty and correct tomato paste must have a uniform structure and a good shelf life. To get just such a product, you need to know some subtleties:

A thick paste can only be made from fleshy tomato varieties that have little juice. As a rule, these varieties ripen at the end of summer. They should also not be overripe, because rotten pulp can give an unpleasant taste and smell to the entire product.
Only tomatoes without skin and seeds are suitable for pasta - this is how you can ensure a uniform consistency of the workpiece.
You can grind tomatoes in different ways. Sometimes they are immediately peeled from the skin and seeds, and then twisted through a meat grinder or whipped with a blender. It happens that tomatoes are cut into pieces and boiled, and then, when cooled, they are rubbed through a sieve, discarding the waste. If the house has a juicer with a special attachment designed specifically for tomatoes, you can use it.
To make tomato paste thick, you need to get rid of excess juice. To do this, ground tomatoes are placed in a cloth bag and suspended at a height above the sink or bowl for at least 8 hours until the liquid drains. Often the pulp is simply boiled down to the desired consistency on the stove, in a multicooker or in the oven.
Tomato paste can only be stored for a long time in a sterilized container, and it is most convenient to close the product in small jars so that it does not have time to deteriorate after opening.

Classic tomato paste in a slow cooker

This recipe for tomato paste in a slow cooker can be called basic. It does not add any aromatic spices, just salt and sugar. The sauce combines only the taste of the tomatoes and onions themselves. Here are the ingredients for this tomato paste:

ripe fleshy tomatoes - 3 kg;
onions - 200 g;
table vinegar 6% - 0.5 cups;
sugar - 100 g;
salt to taste.

Cooking tomato paste according to basic recipe in a multicooker:

We wash the tomatoes and cut out the rotten and spoiled places. You don't even need to remove the stalks, we will still sift them out in the process of chopping tomatoes through a sieve.
Cut vegetables into halves or quarters, put in a bowl. We cut the peeled onions in halves, we also lower them into the bowl. Pour 0.5 cups of water, select the "Extinguishing" mode. Boil the tomatoes until soft, simmer for about half an hour. Then we cool and squeeze through a sieve, throwing out all unnecessary in the process.
Pour the tomato back into the mold and set the same "Stew" mode. In it we cook tomato paste in a slow cooker until it becomes 4 times less in volume. Now you can salt, sugar, taste it.
After sterilizing the jars and lids, mix the paste with vinegar and immediately roll it into a container.

Tomato paste with garlic and pepper in a slow cooker

Tomato paste can be flavored with garlic, sweet and hot pepper... We will describe exactly such a recipe for tomato paste in a slow cooker, but here is what you need for it:

tomatoes - 1 kg;
garlic - 50 g;
Bell pepper- 1 kg;
hot pepper - 100 g;
sugar - 200 g;
salt - 60 g;
sunflower oil - 100 ml.

Let's prepare tomato paste with pepper and garlic in a slow cooker:

Put the tomatoes in a saucepan with boiling water and blanch for 5 minutes. Then we cut their skins, dip them in cold water and remove the top film. Cut the tomatoes into quarters, take out the seeds with a spoon, beat the pulp with a blender and pour into a multicooker saucepan.
Peel the peppers and also turn them into gruel using a blender along with peeled garlic, add to the tomatoes.
Immediately put all the other products in the bowl, mix and set the "Stew" mode for 2 hours. Every half hour we look under the lid and stir the paste. If it is not boiled down enough, then we will extend the program for another 1 hour.

Tomato paste with cinnamon and cloves in a slow cooker

You can make tomato paste in a slow cooker spicy, it will resemble ketchup. It does not hurt to add to the spices and fragrant greens at your discretion. For such a blank, we will take:

tomatoes - 4 kg;
salt - 4 tablespoons;
sugar - 4 tablespoons;
cloves - 0.5 tsp;
black pepper, coriander, cinnamon - 1 tsp each;
any greens to taste - 1 large bunch.

And here is how tomato paste is prepared in a slow cooker:

We wash the tomatoes, cut out the rotten places. We divide the fruits into any arbitrary pieces and put them in the multicooker bowl, pour 1 glass of water. We select the "Stew" mode and boil the tomatoes for 1 hour. Cool, grind through a sieve, discard the waste.
Pour the tomato into a clean multicooker saucepan, add spices and salt.
All in the same mode, boil the tomato paste in a slow cooker to a suitable density.
Throw in the chopped greens and simmer for a few more minutes. Then we close it in small sterile jars.

Tomato paste with rosemary, cinnamon and onions in a slow cooker

You can experiment a little with the spices in tomato paste. Here you will find cinnamon allspice, rosemary and bay leaf. A simple onion will add appetizing to the blank. For tomato paste in a slow cooker, we will prepare:

tomatoes - 4 kg;
sugar - 300 g;
salt - 30 g;
onions - 300 g;
bay leaf - 4 pcs.;
apple cider vinegar - 1 glass;
cinnamon - 1 tsp;
allspice - 0.5 tsp;
rosemary - 10 g.

Here's how to make tomato paste in a slow cooker:

Wash the tomatoes, chop them into thick circles. Cut the onion into wide half rings. Put the tomatoes and onions in a multicooker dish, add half a glass of water, activate the "Stew" mode. We will stew the tomatoes until they are completely soft, the skin should separate from them.
When this happens, you can temporarily turn off the multicooker, cool the food in it and wipe it through a sieve.
We will return the mashed mass to the bowl and put salt, seasonings, bay leaves, sugar. Click on the "Extinguishing" button again. We boil the tomato paste in a slow cooker 4 times.
Pour vinegar into it, stir it and immediately roll it into small containers, which by that time should have already been sterilized along with the lids.

Tomato paste with apples in a slow cooker

We will prepare tomato paste with apples in a slow cooker as follows:

We clean tomatoes, onions and apples from the peel and seeds. We twist in a meat grinder, then beat with a blender for a more uniform structure.
We make a linen bag from thick cotton. It can be folded in several layers so that the pulp does not ooze out. Pour the mass into this bag, tie it on top and hang it so that the juice flows into some kind of container. We leave in this form until morning.
After a night, transfer the mass from the bag to the form of a multicooker, salt and sugar. We turn on the "Stew" program and cook tomato paste in a slow cooker for 40 minutes.
Pour in vinegar, mix and close in small jars.

Tomato paste in a slow cooker. Video

This recipe will definitely appeal to supporters of natural and healthy food, who between the store and the home will definitely choose a product made with their own hands. Dense tomato made from ripe red tomatoes - universal workpiece, which is used so widely in cooking that it simply has to take a place on the first shelves of the pantry, among the rest of the cans with preservation. Tomato is prepared in several ways. More often, mashed tomatoes are rubbed through a sieve, and then boiled to a thick consistency for at least 2 hours. For myself, I chose the simplest and quick way cooking tomato in a slow cooker. It takes me no more than an hour, starting from the very moment of preparing the tomatoes and ending with hermetically sealed cans with metal lids. In addition to tomatoes, I definitely add bell peppers, bay leaves, and a few peas of allspice to the preparation. It turns out fragrant, which can be used not only for cooking, but also served with pasta, meat, mashed potatoes.

Ingredients:

tomatoes - 3 kg.
Bulgarian pepper - 2-3 pieces.
salt - 2 tsp.
granulated sugar- 3 tbsp. spoons.
bay leaf - 1-2 pieces.
black peppercorns - 4-5 pieces.

How to cook a tomato in a multicooker:

Prepare the vegetables for the tomato: wash the tomatoes, remove the tails, cut in half or into 4 pieces, depending on the size of the fruit. It is important that they can be easily chopped in a meat grinder. Do the same with bell pepper be sure to remove the seeds from the core.

Pass the tomatoes through a meat grinder with a fine strainer.

Then grind the bell peppers. Add to tomato puree.

V vegetable mix put salt, granulated sugar, and allspice. At first, it may seem to you that there are not enough spices, and the tomato itself in a multicooker is completely tasteless. But in some 40 minutes, the product will greatly decrease in volume, and its taste will be perfect.

Bowl with vegetable puree place in a multicooker, close the lid, set the "Baking" mode to 50 minutes. In this mode, the temperature reaches 140 degrees, as a result of which the tomato boils violently, and the liquid quickly evaporates. After 15 -20 minutes after the start of the boiling of the tomato mass, start stirring it with a wooden spoon from time to time. Here you need to be especially careful not to burn yourself. The puree, which begins to thicken, splashes very much, so the lid should be opened quite carefully and, preferably, not completely. 5 minutes before the end of cooking, add bay leaf to the thick tomato sauce. As a result vegetable mass will almost double, it will become extremely thick.

After the signal sounds for the end of cooking, tomato sauce fill sterilized in advance glass jars, seal tightly with metal caps. Refrigerate and send to pantry or cellar for storage.

Bon Appetit!!!

Multicooker DEX dmc-65 Power 900 W.

Best regards, Ksenia.