Tomato paste can be prepared from tomatoes of the second grade with cracks and crushed barrels. The main thing is that they are full of ripeness, and preferably not juicy varieties with dense fleshy flesh. Such tomatoes can be purchased at a low price, which will make the finished product as budgetary and even more attractive for cooking at home.
How to make tomato paste at home - a recipe for winter
Ingredients:
- tomatoes ripe - 3,5 kg;
- onion bulbs - 190-240 g;
- granulated sugar - 120 g;
- vinegar 6% - 100 ml;
- salt stone not iodized - to taste.
Preparation
Tomatoes rinse with cool water, cut in half and put in an enamel vessel. There we also send the onion bulbs, after having cleaned them and cut them arbitrarily. Now we pour in about a hundred milliliters of water, cover the container with a lid and leave it on medium-intensity fire for boiling. We give the tomato-onion mass to boil for fifteen minutes, after which we leave it until it cools down completely.
After that, we rub the tomato mass through a sieve, separating the skins, seeds and stems and getting rid of them. The resulting mashed potatoes should be cooked on the cooker until the volume decreases approximately five times, stirring occasionally. The thicker the mashed potatoes, the more often it will be necessary to stir it, so as not to burn. Time will take a lot of the process, but the result is worth it. When ready, add salt to the tomato paste, salt it, salt the sugar and pour in the vinegar. Let's boil a little and dissolve all the crystals, after which we spread the paste on sterile and dry glass containers, cork and leave under the blanket to cool in an inverted-down lid down.
Homemade tomato paste in a multivariate - recipe
Ingredients:
- tomatoes ripe - 2.5 kg;
- a mixture of dried Italian herbs - 2.5 teaspoons;
- salt stone not iodized - 25 g or to taste.
Preparation
This variation of the preparation of homemade tomato paste involves the use of a multi-cook device for this purpose. Prepare tomatoes, as in the previous case, rinsing the fruit and cutting them in half or in several parts (if large). We put the tomato mass into the multicast and turn on the "Quenching" mode for thirty minutes. Weigh the mass with the lid closed, stirring occasionally, after which we let it cool down a bit, and grind it through a sieve. We return to the multicastry already tomato puree in its pure form, pour in the dry herbs and prepare the pasta in the "Baking" mode for about forty to sixty minutes, stirring occasionally. At the same time, the device cover must be open. Now the paste is poured, spread on jars and sterilized in a pan with boiling water for twenty minutes, covering the containers with lids, which are closed after sterilization.
Quick preparation of tomato paste at home - recipe
Ingredients:
- tomatoes ripe - 3,5 kg;
- apples sour-sweet or sour-260 g;
- onion bulbs - 190 g;
- granulated sugar - to taste;
- vinegar 6% - 30 ml;
- salt, stone, uniodized - to taste.
Preparation
We prepare properly ripe tomatoes and apples, we clean the bulbs. Now we pass all the components through the juicer. The resulting thick juice is poured into a linen pouch or just a tissue cut, folding it in the form of a bag and tied up
After a lapse of time, only a thick mashed potatoes remain inside the pouch, and excess moisture will drain into the pelvis. We now transfer the mashed potatoes to the enameled container, boil it for thirty minutes, then add salt and sugar to taste, pour vinegar, let boil, stirring for another five minutes and put it into storage in sterile jars that need to be completely cooled under the covers .