How to cook tomato paste at home

Tomato paste is rightfully considered a universal dish. On its basis, soups, meat dressings, salad dressings, side dishes and much more are prepared. If in the summer season you can replace the product with fresh tomatoes, then in winter housewives are forced to buy tomato paste. The in-store product is crammed with preservatives and flavor stabilizers, so it often causes heartburn. Many people prefer to comprehend the culinary niche, so they choose effective recipes for making tomato paste at home. Let's consider them in order.

Tomato paste: a classic recipe

• table vinegar (concentration of 6%) - 125 ml.
• ripe tomatoes - 3.2 kg.
• onions - 2 pcs.
• granulated sugar - 120 gr.
• small salt - to taste

1. The best option for the preparation of tomato paste are considered plum-shaped tomatoes. The main thing is that they are ripe, dense, resilient, but in no case green.
2. Wash the tomatoes under the tap, dry with a towel to exclude any hint of water. Cut the stem and other wrinkled / rotten places.
3. Proceed to slicing 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. Pour the chopped tomatoes, cover and turn on the heat.
5. At medium power, bring the mixture to the appearance of the first bubbles, then reduce the heat and begin to quench. At low power, the mixture needs to languish for about a quarter of an hour. During this time, the tomatoes will empty the juice and soften.
6. After all the manipulations, turn off the heat and cool the future paste to room temperature. Take a kitchen sieve, wipe the cooked ingredients through it. Be sure to turn the deep bowl down, the paste will drain into it.
7. In the cake will go peel, seeds and stalks (if you have not removed them). Also, onions will go to the left, it is needed only for bactericidal action and aroma. If desired, you can skip the previously filtered mixture several more times.
8. Next, pour the mass into the pan and put it on the stove again. Stew and stir until the paste is well-respected. As a rule, the mass will decrease in size by 5 points. It is at this moment that the burner can be turned off.
9. Pour sugar and salt into the hot paste, wait for the granules to dissolve. Evaluate the result, if necessary, adjust the taste based on personal preferences. Pour in the vinegar immediately.
10. Sterilize jars and lids, dry the container so that the lid does not swell. Pour the hot paste into the container, seal, turn the neck down. Wrap each jar in a warm towel or blanket, leave to cool completely. Transfer the paste for long-term storage in the cellar.

Oven Tomato Paste

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

1. Sort tomatoes, eliminate spoiled and too ripe. Wash them, dry them to remove all moisture. Cut the rotten places, remove the stalks, chop the tomatoes into several sections.
2. Prepare a steam bath for the tomato. Take a saucepan, pour cool boiling water into it, put a colander or sieve on top. Place the tomatoes in it with the skin down, put on the stove. Boil water for about 10 minutes so that the fruits are 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 need to increase the duration of the heat treatment, it all depends on the degree of maturity of the tomato.
4. When the tomatoes are soft, take a kitchen strainer. Substitute a wide pan under it, wipe the tomatoes. Throw the cake, it will not be required anywhere. Mix future pasta with spices, fresh chopped dill, basil and celery. Sweeten, salt.
5. Preheat the oven to 200 degrees. Take a baking dish with high sides (a baking sheet will not work), pour the tomato mass into it. Stew the mixture for about 2.5 hours, every 20 minutes open the door and stir the composition. Control the consistency, the paste should become thick.
6. After the set period, when the mass reaches the desired consistency, remove basil and celery from it. Sterilize glass jars and lids, pour paste into containers, clog. Turn upside down, wrap in a dense fabric.
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. Consume as needed.

Multicooker Tomato Paste

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

1. Dip the tomatoes in a colander, rinse them with running water, then dry them with towels. Cut the inedible parts, make an incision crosswise on the skin.
2. Pour clean water into the pan and boil, immediately pour the tomatoes, leave them to gurgle for 7 minutes. At this time, pour ice water into another container.
3. After 7 minutes, transfer the tomatoes to the second bowl. Soak for 3 minutes, then peel off. Chop the fruit into 4 equal parts, remove the seeds with a tablespoon or teaspoon.
4. Send the resulting fruits to a blender, bring to a state of porridge. If there are seeds in the mass, pass it through a sieve, exclude unnecessary.
5. Pour chopped tomatoes into a multi-bowl. Wash and clear the seeds of capsicum and bell pepper, chop into small pieces, send to the tomatoes.
6. Pass the garlic through a crush, also put on the tomatoes. Add spices, salt, butter, sugar and other ingredients there. Shuffle, close the slow cooker, set the "Extinguishing" mode (duration 1 hour 25 minutes).
7. At this time, sterilize the jars with lids. When the pasta is cooked, evaluate the result and proceed to packing. After capping, wrap each can with a warm cloth and place the neck on the floor.
8. When the tomato paste has cooled to room temperature, check for lid swelling. Then send the final product to the refrigerator, basement or cellar.

Italian tomato paste

• tomatoes - 4.7 kg.
• onions - 450 gr.
• peas - 20 pcs.
• capsicum - 1 pc.
• cloves - 13 buds
• olive oil or vegetable - 90 ml.
• table vinegar solution - 475 ml.
• salt 55 gr.

1. Peel the onions. Wash the tomatoes and remove the stalks. Cut the tomatoes into small pieces, chop the onion, mince 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 the basin, leave overnight. During this time, the liquid drains, you just have to shift the mixture into a cauldron or a thick-bottom pan.
3. Place the seasonings in a linen bag, add the cinnamon pod, breaking it into small pieces. Put the container on the stove, bring the mass to the appearance of the first bubbles.
4. As soon as the composition begins to boil, send a linen bag inside, simmer the product for another quarter hour. After the specified time, remove the bag from the dishes.
5. Add salt, pour in vinegar solution, cook for 15 minutes. Proceed to sterilize cans and lids.After the heat treatment, pour the tomato paste over the still hot containers, pour in a little oil and roll it up.
6. Turn upside down, cover with a warm blanket. Wait for the tomato paste to cool. After that, move the cans with the composition for long-term storage in a cool place.
7. If you plan to keep tomato paste in the refrigerator, you can seal the jars with plastic lids. In this case, the shelf life will decrease, it is advisable to use the product in the next month.

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

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