How to cook tomato paste at home

Tomato paste is considered to be a versatile dish. Based on it, they cook soups, meat dressings, salad dressings, side dishes and much more. If in summer, you can replace the product with fresh tomatoes, then in winter, the hostesses are forced to buy tomato paste. The store product is stuffed with preservatives and taste stabilizers, which is why it often causes heartburn. Many people prefer to comprehend the culinary niche, so they choose effective recipes for cooking tomato paste at home. Consider them in order.

Tomato paste: a classic recipe

• Table vinegar (concentration 6%) - 125 ml.
• ripe tomatoes - 3.2 kg.
• onion - 2 pcs.
• granulated sugar - 120 gr.
• fine salt to taste

1. The best option for the preparation of tomato paste are plum-shaped tomatoes.The main thing is that they are ripe, dense, elastic, but in any case not green.
2. Wash the tomatoes under the tap, towel dry to eliminate any hint of water. Cut out the stalk and other crumpled / rotten places.
3. Start cutting tomatoes. Grind them into two parts vertically or horizontally, the division is conditional, it is not necessary to chop them into 2 equal halves.
4. Peel the onion, place it in an enamel pan, pour 145 ml. filtered water. Sprinkle the chopped tomatoes, cover and turn on the heat.
5. At medium power, bring the mixture to the first bubbles, then reduce the heat and start extinguishing. At low power the mixture should be roasted for about a quarter of an hour. During this time, the tomatoes will start up the juice and soften.
6. After all manipulations, turn off the heat and cool the future paste to room temperature. Take a kitchen sieve, wipe the boiled ingredients through it. Be sure to put a deep bowl down, it will drain the paste.
7. The cake will go peel, seeds and peduncles (if you have not removed them). Also onions will go to the remains of onions, it is needed only for bactericidal action and aroma.Optionally, you can skip the previously filtered mixture a few more times.
8. Next, pour the mass into the pan and put it on the stove again. Tomit and stir until the paste is boiled down. As a rule, the mass will decrease in size by 5 points. It is at this point that the burner can be turned off.
9. In a hot paste pour sugar and salt, wait for the granules to dissolve. Evaluate the result, adjust the taste if necessary, taking into account personal preferences. Immediately pour in the vinegar.
10. Sterilize the jars and lids, dry the container so that the lid does not bulge. Pour the hot paste into the container, cork, turn the neck down. Wrap each jar in a warm towel or blanket, leave to cool completely. Transfer the paste to long storage in the cellar.

Tomato paste in the oven

• Plum tomatoes - 3.7 kg.
• salt rock - 110 gr.
• black pepper chopped - 10 gr.
• ground coriander - 7 gr.
• Cinnamon - 10 gr.
• carnation - 12 buds
• fresh dill - half a bunch
• basil, celery (fresh)

1. Go through tomatoes, eliminate spoiled and too ripe. Wash them, dry them to remove all moisture.Cut rotten places, remove the stalk, chop the tomatoes into several sections.
2. Cook a steam bath for a tomato. Take a saucepan, pour boiling water into it, put a colander or a sieve on top. Put the tomatoes in it skin down, put it on the stove. Boil water for about 10 minutes so that the fruit is steamed.
3. Since there are a lot of tomatoes, it is recommended to divide the entire volume into 5–8 sections, and then process each batch separately. You may have to increase the duration of heat treatment, it all depends on the ripeness of the tomatoes.
4. When the tomatoes are soft, take a kitchen sieve. Substitute a wide pan under it, wipe the tomatoes. Throw out the cake, it is not required anywhere. Mix future pasta with spices, fresh chopped dill, basil and celery. Sweeten, salt.
5. Preheat oven to 200 degrees. Take a baking dish with high sides (baking sheet does not fit), pour the tomato mass into it. Soak the mixture for about 2.5 hours, every 20 minutes, open the door and stir the composition. Control the consistency, the paste should be thick.
6. After the due date, when the mass reaches the desired consistency, remove basil and celery from it. Sterilize the glass jars and lids, pour the paste into containers, cork. Turn the bottom up, wrap in a thick cloth.
7. Allow the composition to cool at room temperature for about a day. After that, send the finished product to the pantry, cellar or refrigerator for long-term storage. Use as needed.

Tomato paste in a slow cooker

• tomatoes - 1.3 kg.
• Bulgarian pepper - 1.2 kg.
• sugar (brown is better) - 225 gr.
• ground salt - 65 gr.
• red chilli pepper - 30 g.
• olive oil - 110 ml.
• garlic - 1 head

1. Dip the tomatoes in a colander, rinse them with running water, then dry with towels. Cut out inedible parts, make a cross-cut incision on the skin.
2. Pour clean water into the pan and boil, immediately add the tomatoes, let them "gurgle" for 7 minutes. At this time, pour ice water into another container.
3. After 7 minutes, move the tomatoes into the second bowl. Hold for 3 minutes, then peel off.Chop the fruit into 4 equal parts, remove the seeds with a tablespoon or a teaspoon.
4. Send the received fruits to the blender, bring to a condition of porridge. If there are seeds in the mass, pass it through a sieve, exclude unnecessary.
5. Pour the chopped tomatoes into a multi bowl. Wash and clean the seeds of capsicum and Bulgarian pepper, chop into small pieces, send to the tomatoes.
6. Pass the garlic through the crush, also put to the tomatoes. Pour in spices, salt, butter, sugar and other ingredients. Shuffle, close the slow cooker, set the mode “Quenching” (duration 1 hour 25 minutes).
7. At this time, sterilize the jars with lids. When the paste is ready, evaluate the result and proceed to packaging. After capping, wrap each jar with warm cloth and place the neck on the floor.
8. When the tomato paste has cooled to room temperature, check if the caps have swollen. Then send the final product in the refrigerator, basement or cellar.

Italian Tomato Paste

• tomatoes - 4.7 kg.
• Onions - 450 gr.
• pea pepper - 20 pcs.
• cod cinnamon - 1 pc.
• carnation - 13 buds
• olive oil or vegetable - 90 ml.
• table vinegar solution - 475 ml.
• salt 55 gr.

1. Peel the onions from the husk. Wash the tomatoes and remove the stalks. Cut the tomatoes into small pieces, chop the onion, skip the vegetables 3 times through a meat grinder.
2. Place the resulting porridge in a gauze bag, folding the fabric in 7 layers. Tie the edges, hang over a basin, leave overnight. During this time, the liquid will drain, you will need to shift the mixture into a cauldron or a thick-bottomed pan.
3. Place seasonings in a linen bag, add a cinnamon pod, breaking it into small pieces. Put the container on the stove, bring the mass until the first bubbles appear.
4. As soon as the composition begins to boil, send a canvas bag inside, wean the product for another quarter of an hour. After the specified time, remove the bag from the dish.
5. Add salt, pour in vinegar, cook for 15 minutes. Start sterilizing cans and lids. After heat treatment, pour the tomato paste into the still hot containers, pour in some oil and roll it up.
6. Turn it upside down and cover with a warm blanket. Wait until the tomato paste has cooled. After that, move the jars with the composition for long-term storage in a cool place.
7. If you plan to store tomato paste in the refrigerator, you can close the jars with plastic lids.In this case, the shelf life will decrease, it is desirable to consume the product in the next month.

It is easy to prepare tomato paste from fresh tomatoes, if you have some knowledge regarding the procedure. Consider the options with the addition of ground pepper, cloves, coriander. Adjust the proportions of salt and sugar, cook a lot in a slow cooker or oven.

Video: Spicy Tomato Paste