How to make tomato paste at home from tomatoes: cooking recipes

Tomato paste is often used during the winter, adding to vegetable soups, preparing sauces for meat dishes. You can buy the product in the store. But housewives know how to make tomato paste from tomatoes at home so that all the vitamins are preserved.

Features of cooking tomato paste

Tomato paste should contain nothing but tomatoes. The product is prepared so that it has a thick consistency. Therefore, when cooking pasta, it is necessary to leave as little liquid as possible in it. You can add to the puree, in addition to s alt, sugar, ground pepper.Other components depend on the recipe and the tastes of the hostess.

You can prepare a thick sauce by rubbing tomatoes through a sieve. Then the resulting paste is hung in a cotton bag to drain excess juice. Another way is to boil the tomato mass to the desired consistency.

With the right preparation of the paste, it will help maintain normal functions of the heart muscle, strengthen bones and teeth. The concentration of lycopene in pasta is higher than in tomatoes. Therefore, this useful product must be harvested for the winter.

Preparation of vegetables and containers

For the preparation of tomato paste, take medium-sized tomatoes. It is better that they are not spoiled. Too soft fruits will fall apart and can give the pasta a not very pleasant taste. But unripe tomatoes will not work either, as it will be difficult for them to boil soft.

Jars for pasta is better to take a liter. They are washed well. The container should be steamed or scalded in the oven. For twisting, iron lids are used, which must be kept in boiling water for several minutes.

Cooking recipes

For the first time, Italians began to cook tomato paste. They seasoned it with olive oil and garlic. Now they offer different recipes in which various devices and household appliances are used to prepare the sauce.

The classic way for winter

In the usual recipe that has become a classic, only tomatoes and s alt are used in the preparation of pasta. It is better to take those fruits that have a rich red color and fleshy pulp.

You can cook pasta quickly by doing:

• cutting fruits into 4-8 pieces;
• cook in an enamel pan until softened for half an hour;
• rubbing through a fine metal sieve;
• simmer for 4-5 hours until thick.

While the juice is on the stove, it is constantly stirred so that it does not burn. The hot product is put into jars with a spoon and twisted.

Quick way without sterilization

To reduce cooking time and make the sauce in a less labor-intensive way, chopped fruits are placed in a blender and ground until smooth.

Now sprinkle with s alt and mix thoroughly. For 5 kilograms of tomatoes, you need to take 2 tablespoons of s alt. Now pour the puree into a fine sieve or gauze folded four times. With s alt, the liquid from the tomato juice will be pushed out faster. After half an hour, the product will thicken. It will need to be brought to a boil, boil for 5 minutes. You will get a tasty mass ready to eat, which is put into jars and closed.

No Vinegar

Many housewives, so that the pasta does not deteriorate in winter, add a little vinegar to the jars. But you can save the workpiece without acid.

To get 1.5 liters of sauce, you need to take 9-10 kilograms of tomatoes. They are cut into pieces, laying in a pan. Cook after boiling for another 30 minutes, stirring all the time with a wooden spoon.

It is better to pass the finished mass through the juicer so that solid particles do not get into the workpiece. The resulting juice in a saucepan is boiled until thick. After 30 minutes on low heat, the mass of tomatoes will decrease by 2 times. In the middle of cooking, add s alt to taste, stirring it to dissolve. It remains to shift the hot product into scalded jars and roll up with iron lids.

With a blender

The sauce cooks quickly if you grind tomato slices in a blender. But you will have to carry out the operation several times, draining excess liquid. When all the fruits are ground, then the mass is transferred into a saucepan and boiled over low heat until thickened. It should decrease in volume by 4 times.

In the slow cooker

For busy housewives, a recipe using a slow cooker is suitable.You won’t take a lot of tomatoes in this case, because the capacity in the pan is small. 1-2 kilograms of fruits are cut and put in a slow cooker. Expose on the display the mode "Extinguishing" and time 1 hour. Now you need to rub a lot of tomatoes through a sieve to remove the seeds, peel.

The resulting pasta must be boiled again for 25 minutes in a slow cooker. But the mode will be set to another - "Baking". When the product thickens, stir it in the pan constantly. Hot pasta is put into jars, covered with lids. It is better to sterilize the workpiece in a water bath for 15 minutes.

Through a meat grinder

To grind tomatoes, use a meat grinder. The pieces are passed through it, then rubbed through a sieve, removing the seeds. Boil for a long time over low heat. At the end, they are laid out in banks. The rolling of the product occurs immediately. You can add s alt to the pasta or leave the workpiece to consist only of tomatoes.

In the oven

For this recipe, first boil the tomato slices in a saucepan. The next stage consists of rubbing the mass through a sieve, otherwise pieces of peel, seeds will remain in it. S alt is poured into it, which is taken for 4 kilograms of fruits 4 tablespoons. Pour 100 grams of olive oil.

All components should be in a deep pan, where they are mixed. Put a container with mashed tomatoes in the oven and heat up to 200-220 degrees. It is necessary to close the cabinet and keep the mass for boiling for 2-3 hours with constant stirring. Then they are laid out in banks and rolled up.

Through juicer

Using a juicer to make tomato paste can save effort and time. It is possible to prepare a large amount of sauce here, as they take 9-10 kilograms of ripe fruits.

Before loading into the juicer, sliced tomatoes are boiled for 30 minutes after boiling in a saucepan. After passing through the device for making juice, again pour it into the pan, putting it on low heat. The mass will gradually boil down with stirring for 1.5-2 hours.

In the middle of cooking, add s alt - 2 tablespoons. At the end of the procedure, the hot mixture is poured into jars.

No sterilization

You can cook tomato paste for the winter without using sterilization. But for this you need to take ripe fruits that do not have damage and rot. They should be cut into pieces and boiled for a while.

When they become soft, they rub the mass through a sieve to remove the seeds and skin. At the end, mashed potatoes are hung in a bag of gauze or thin cotton fabric over a basin, leaving for 5-6 hours. When all the liquid is gone, you can decompose into jars and put in a cold place.

Tomato sauce will be tastier if you flavor it with mustard and ground pepper. peas of allspice and bitter pepper, bay leaf. Everything is boiled together until the pasta is reduced by half.

After that s alt, sugar and mustard powder are added. It is necessary that the dish boil and boil for 5 minutes. The workpiece is laid out in jars, and in winter it is added to soups.

Spicy hot pepper paste

For those who love spicy sauces, a recipe made from:

• 6 kilograms of tomatoes;
• 200 grams of hot pepper pods;
• 300 grams of garlic;
• s alt - 1.5 tablespoons.

Vegetables must be ground in a food processor or passed through a meat grinder. It remains to wipe through a sieve and send the resulting spicy puree to the pan. Keep on fire until the paste becomes thick. They store it in glass containers under iron lids.

Storage rules

Like all preparations for the winter, you need to store tomato paste in a cold place. The temperature in the basement should be between 2-4 degrees Celsius. Humidity in the room - no more than 85-90%, otherwise the covers will start to rust and mold will appear on top.

Unsterilized product is safer to refrigerate.

Expiration date

The most useful product for the winter will be the one that has been cooked recently. Pasta cannot be stored for several years. It acquires more acid over time and becomes tasteless. If mold has appeared on top inside the jar, then using such a paste is unhe althy.

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