Tomato puree for the winter: 3 best homemade recipes

There is nothing tastier, he althier than hand-made blanks. Having prepared several jars of tomato puree, you can provide your family with a delicious he althy product for the whole winter, which compares favorably with its industrial counterparts. Such a blank will be useful to any housewife for making soup, sauces, meat dishes, as well as other culinary delights.

Features of making tomato puree for the winter

In order for the harvesting for the winter to turn out delicious, to keep a maximum of vitamins, you need to know some subtleties:

1. There are two ways to make tomato paste: freezing and canning. The first way is freezing the crushed pulp of tomatoes. The second is the preparation of mashed potatoes in the form of canned food.
2. It is very important to use sterilized containers for canning. For seaming cans, well-boiled metal lids are used to ensure complete tightness.
3. Harvesting can be done with sugar, s alt, or without them. How the tomato puree is stored will depend on this.

Required ingredients for the recipe

The main ingredient of the preparation are, of course, tomatoes. Choose meaty vegetables, not watery vegetables, otherwise the puree may turn out watery.

It is important that the tomatoes are ripe, and better even overripe, but by no means spoiled.

Depending on the recipe, other products may be needed: s alt, sugar, spices (to taste).

Preparation of raw materials

Selected tomatoes are thoroughly washed and dried.In order for the puree to be smooth, pleasant in appearance and taste, the tomatoes are peeled before cooking. This is done as follows: the tomatoes are carefully cut at the point of attachment of the stalk crosswise, put in boiling water for 2 minutes. After that, take out with a slotted spoon and easily remove the skin.

Then the fruits are crushed, finely chopped or rubbed through a sieve. The last method allows you to get rid of the seeds, as well as the remaining skin.

Heat treatment

Aluminum cookware is not used for heat treatment of tomatoes. Suitable pan made of glass, stainless steel or enameled.

Prepared tomatoes are put in a saucepan and put on fire. After boiling, cook without a lid for about 20 minutes. The thickness of the tomato puree will depend on the boiling time. The finished pasta is thrown back on a sieve and allowed to stand.

How to make tomato puree at home?

Making tomato puree at home is easy. Here are some recipes for this useful preparation.

Classic recipe

The classic recipe for mashed tomatoes is as follows (to get 3 liters you need 4 kg of tomatoes):

1. Prepare vegetables.
2. Cut them into large pieces.
3. Chop the pulp with a meat grinder or blender. For an even softer texture, rub the mixture through a sieve.
4. Prepare jars and lids.
5. Place chopped tomatoes in a saucepan, add s alt (for 4 kg of tomatoes - 40 g of s alt). If the puree is prepared without s alt, you do not need to add it.
6. Perform heat treatment.
7. Pour the finished mass into jars, roll them up.
8. Turn the jars over, cover with a blanket, leave for a day.

Add sugar if desired. In this case, for 4 kg of tomato, you need to take 30 g of sugar and s alt, and add them to the pureed mass before it is put on fire.

To give a more expressive taste, put parsley, basil or other dried herbs.

Spices are added after boiling the pureed tomato mass.

Option without sterilization

There is another way to prepare pasta that does not require sterilization of containers: cooked tomato puree is laid out in small molds and frozen. Frozen pieces are placed in plastic bags and stored in the freezer compartment.

If there are no molds, you can freeze the finished pasta in bags, distributing it in the form of a flat cake. It will break off easily when used.

You can cook such a tomato paste without using a pan, but simply by baking the tomatoes in the oven. Tomatoes are cut into several parts, laid out on a baking sheet with the pulp up and baked in the oven for 1-1.5 hours at a temperature of 180 C.If it is decided to use s alt or spices, they are added on top.

The resulting sun-dried tomatoes are cooled, and then crushed in a blender and rubbed through a sieve. The resulting paste is laid out in molds or bags.

With pepper

To get 5 liters of tomato puree with pepper you will need:

• 4.2 kg tomato;
• 4 kg fresh bell pepper;
• 20 g each of allspice and black pepper, you can add bay leaf.

Cooking:

1. Peppers are washed, placed for half a minute in calcined oil, and then doused with cold water. Remove the skin, remove the seeds and stalks. You can not remove the peel, then the fruits must be dipped in boiling water for 3 minutes.
2. Cooking tomato puree.
3. Spices are placed at the bottom of prepared jars, a little puree is poured, and then chopped peppers are added. All this is again poured with hot tomato puree.
4. They take a pot of hot water, where they put the jars and sterilize for 40-50 minutes.
5. Cans are rolled up, turned over and cooled.

How to store blanks?

If sugar and s alt are not added, the workpiece can only be stored in a cool place.

Mashed potatoes made with s alt are easy to store even at room temperature. A refrigerator should be used to store opened jars, regardless of the preparation method.

If you close the opened container with a vacuum lid and pump out air using a special pump, you can store the paste without a refrigerator - in a dark, cool place.

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