Tomato paste for the winter

Tomato paste is an indispensable ingredient in countless recipes, it is added to sauces, gravies, stews, soups, dressings, casseroles, roasts, all dishes can not be listed. Of course, such a product is abundantly presented on the shelves of stores, but no one can guarantee the quality of the purchased products. In summer, when there are so many homemade fresh tomatoes grown on household plots, it is necessary to prepare several jars of tomato paste for the winter. Thus, you can use a quality home-made natural product all year round, which corresponds exactly to your taste preferences.

Contents:

1. Selection and preparation of
2. products
3. Secrets and tricks
   • cooking methods and recipes
     • Classic recipe
     • Recipe for multigrade
     • Recipe for oven

Selection and preparation of

products Some believe that a classic homemade tomato paste should not contain anything other than tomatoes andsalt. Tomatoes for the preparation of pasta for the winter must choose ripe, fleshy and dense, juicy varieties do not suit. Fruits are sorted, washed, cross-cut and doused with boiling water to make it easier to peel. Further grind in any accessible way - with the help of a meat grinder, combine, sieve or blender.

However, to add variety to the taste of the dish, in the process of cooking, additional ingredients are added to it, based on their taste preferences:

• sugar, apples and berries will make the paste more sweet;
• sweet pepper, herbs and spices will bring a spicy note;
• hot pepper, garlic and spices will add sharpness;
• vinegar and lemon juice will add sourness.

The choice of spices is also not limited to anything other than your imagination.

Secrets and tricks of

In order to prepare a high-quality, thick tomato paste with a homogeneous structure, without lumps, you need to remember some subtleties.

• The greens and bay leaves, which are added during the cooking of the paste for flavor, must be tied in a bundle so that after use it is easier to remove.
• To avoid burning of tomato paste during cooking, it should be constantly stirred with a wooden spatula.
• In addition to adding pasta to various dishes, a healthy natural tomato juice is prepared from it, simply by diluting the preform with a small amount of water.
• The color of the home sauce will be more intense if you remove the seeds before cooking from tomatoes.
• To spice up your fragrance, they are added to the boiling mass.
• During boiling, the tomato mass begins to thicken from below, so you need to mix it with a long wooden spatula, paying special attention to the bottom of the pan.
• To prepare pasta, you can use slightly crushed tomatoes, the main thing is that they are not spoiled and rotten.
• To get 500 grams of pasta, you need to take 3 kilograms of fresh tomatoes.
• Pasta is stored in glass jars of small volume, it is best to use a half-liter container.
• If the open workpiece is poured on top with a small amount of vegetable oil and covered with salt or crushed horseradish, the paste will last longer.
• Pasta can be poured into molds and frozen, it is very convenient when you need a small amount of product.
• The twist can be stored in a flat environment in a dark, dry place.

Methods of preparation

Preparation of paste is a long process. To moisture, which is contained in fresh tomatoes, evaporated, and the mass thickened, the time will need from 2 to 4 hours. Boil flesh can be on the stove, in the oven or multivark. There are many recipes on which you can make tomato paste for winter at home, consider the main ones.

Classic recipe

To prepare a tomato paste according to a classic recipe, nothing but tomatoes proper will be needed. Such pasta is used for making sauces, they are added to refueling to soups and borscht, vegetable dishes and stew. Banks in which the paste will be stored must be sterilized, of which 9 kg of tomato can close three jars of 500 ml.

How to Cook:

1. Wash tomatoes, cut into a few slices and place in a large saucepan or basin.
2. Place on a stove and wait until it boils.
3. Reduce the heat to medium and cook for another half hour until the cuticle separates from the pulp, and the pulp itself becomes soft and does not turn into pulp.
4. To get rid of seeds and skin, boiled tomatoes should be rubbed through a fine sieve.
5. The resulting homogeneous mass boil, for this flesh pour into a saucepan and cook over moderate heat for about 2.5-3 hours, from time to time stirring to avoid burning.
6. After the specified time the mass should noticeably thicken, and its volume will decrease approximately twice.
7. Continue to cook for another 45-60 minutes, stirring more often.
8. 4 hours after the start of the boiling, the contents will become very thick, and the tomato mass will be covered with bubbles that can "shoot" from the pan. This is the final stage, during which you can not leave the plate, you need to constantly mix the paste from the very bottom, where the thickening process takes place most intensively.
9. Ready pasta immediately after switching off the fire, pour into sterile jars and roll them up with lids.
10. Banks turn over, wrap and wait for the cooling.

Recipe for multivarkers

Multivarka will shorten the cooking time of the home billet and save most of the useful elements that are contained in fresh tomatoes. The only drawback of this method is the limitation on the volume of the multiquark cup. Pasta can be prepared with the addition of various additional ingredients, vegetables and spices to your taste.

Recipe:

• 1 kg of tomatoes;
• 1 kg of sweet paprika;
• 200 g of sugar;
• 50 gr salt;
• several cloves of garlic;
• 100 g of sharp pepper;
• 100 ml of olive or sunflower oil.

Procedure:

1. Wash tomatoes, cut a peduncle, make a cross-cut and place for a few minutes in boiling water.
2. Remove from boiling water and immediately put in cold water.
3. Remove and peel.
4. Divide each fruit into several parts, using a spoon to extract the seeds.
5. Remain the remaining pulp with a blender, combine or grinder.
6. Transfer the resulting mashed potatoes to the bowl of the multivariate.
7. For sweet and hot pepper, remove the seeds, cut into several lobules and grind along with the garlic in the same way as the tomatoes.
8. Put to the tomato puree, add oil, add spices and mix well.
9. Cook in the "quenching" mode for 1.5 hours.
10. Place in cans and cork.

Pasta with the specified set of ingredients will be very sharp, so the amount of hot pepper and garlic should be adjusted to your liking.

Recipe for oven

Boil tomato juice to get pasta can also be in the oven, the main thing is not to forget to periodically get out the container in which the dish is prepared and mix the mass.

You will need:

• 2 kg of tomatoes;
• 60 ml of vegetable oil( olive or sunflower oil);
• a bunch of assorted greens( celery, parsley, basil, dill);
• 40 gr of salt.

Preparation:

1. Wash tomatoes, cut into slices and boil on low heat for 30 minutes.
2. Cool and rub through a sieve, getting rid of the skin and seeds.
3. Season and add oil.
4. Pour the tomato paste into a deep baking tray and place in the oven for 120 minutes.
5. Set the temperature to 180 degrees.
6. Every 15 minutes, the mass should be mixed and observed for its density.
7. After 2 hours, put a bunch of greenery into the mold and cook for another half an hour.
8. Then discard the greens, pour ready pasta over sterilized jars and cork, or cool, pour into molds and store in the freezer.

Prepared with a soul, with your own hands, delicious homemade tomato paste throughout the winter will allow you to prepare delicious favorite dishes!

Blanks for the winter