The best recipes for tomato paste for the winter at home. Homemade tomato paste for the winter: simple recipes for thick pasta

There are a huge number of dishes in which tomato paste is added in international cuisine. Any housewife can cook this important ingredient on their own. Moreover, fresh tomatoes can be used to make a strategic supply of tomato paste for the winter. And it will be much healthier and tastier than the one that is on the shelves of grocery stores. We will introduce you to the original recipes for this winter preparation and, perhaps, inspire you to culinary creativity.

If it seems to you that tomato paste is something concentrated, thick, made from tomatoes that cannot be eaten with a spoon, then you have a false idea of ​​\u200b\u200bwhat this culinary masterpiece really is.

Real tomato paste is a sauce of juicy ripe tomatoes mixed with additional ingredients and spices. Cooking tomato paste does not mean grinding the tomatoes with a blender and straining so that there are no pieces of skin and seeds. This is real magic that needs to be treated with love if you really want to cook a gourmet dish.

Before we introduce you to the exquisite recipes for this winter harvest, we will present you with step-by-step instructions for the technical processes that must be followed, no matter what recipe you take as a basis:

1. To start, choose good tomatoes. They should be meaty and juicy. In no case do not choose vegetables for tomato paste that are already overripe and have begun to rot. They will only spoil the taste of the future dish.
2. Chop the selected tomatoes. This can be done in several ways. If you have a blender or a meat grinder, use them, and then grind the resulting thick through a sieve to get rid of the skin of the tomatoes. You can boil the tomatoes so that the peel lags behind them, and they themselves become completely soft. In this case, you just need to push them through a sieve. The last option is to use a special device in a food processor, which is used to squeeze out tomato juice or pulp.
3. After that, the product that you manage to get from tomatoes must be turned into a pasty thick. To do this, you need to squeeze out all the juice from the pulp, hanging it in a bag. You can simply boil everything in a saucepan, a slow cooker, or evaporate all the moisture in the oven (for this you need to put the tomato thick in the oven for 2 hours).
4. It remains only to place the finished product in jars and roll up.

At the stage when you achieve a thick paste, immediately add additional ingredients that you want to flavor your tomato paste. We will describe the nuances of this stage for each recipe in the subsequent sections of our article.

Thick tomato paste for the winter

To prepare tomato paste according to this recipe, you will need 3 kg of tomatoes, 150 ml of pure water and 1 hour of your time:

• First, wash the tomatoes well so that there are no traces of dust or dirt left on them. After that, you need to make a cut. What it will be does not matter, but most often tomatoes are cut into cubes.

• Place the chopped tomatoes in a saucepan, fill them with water and turn on a slow fire. On such a fire, the tomatoes need to be stewed for 15 minutes. The saucepan must be covered with a lid during the preparation of tomato paste.

• After that, the boiled tomatoes must be filtered - make sure that all excess moisture is removed from them. Use an ordinary sieve for this purpose.

• Tomatoes are interrupted with a blender, and the resulting mass is filtered through a sieve. After that, put the future tomato paste on the fire and boil for 15 minutes. You can add spices to taste at this stage if you wish.

• Next, transfer the tomato paste to oven-sterilized jars and roll them up. This paste should only be stored in the refrigerator.

A simple recipe for tomato paste for the winter

Do you want your borscht to be rich and at the same time tasty and healthy at any time of the year? Then use this simple recipe for making tomato paste:

1. Chop up washed tomatoes. Do the same with onions. Place these ingredients in a cooking container (stewpan or saucepan), pour water into it and turn on a slow fire. After the tomatoes begin to boil, boil them under the lid for another 15 minutes so that they let their juice flow well.
2. What you get from vegetables, grind through a sieve. Thus, you will achieve the desired consistency of the paste and immediately remove the inedible parts - skins, bones.
3. Boil the grated tomato mass. As a result, the volume of liquid from tomatoes in the pan should be halved. Watch constantly during the cooking process so that the pasta does not burn. Stir it with a spoon.
4. Once everything is ready, add sugar and salt, as well as vinegar. Pour the paste into sterilized jars. It is better to roll up with tin lids.

Recipes for delicious tomato paste for the winter

Recipe number 1: Tomato paste with pepper

1. Blanch the tomatoes, chop them together with onions, mix the vegetables with water and put everything on the fire to boil. In time, this process will take about 20 minutes - until the water boils, and then the vegetables are boiled.
2. At this time, you need to mix juniper with hot and black pepper, as well as bay leaf, in warmed vinegar. This mass of spices must be boiled, then cooled, heated again and poured over tomatoes, which, after boiling, must be passed through a sieve.
3. Mix the tomato paste with spices. Next, you need to ensure that the tomato paste is boiled down. To do this, it should be stewed on the weakest fire.
4. Sugar the pasta, salt and add mustard. Enough for this will be 5 minutes.
5. Only after you have completed the above steps, can the paste be transferred to jars and rolled up.

Recipe number 2: Tomato paste with cinnamon and cloves

1. Prepare the tomatoes and onions exactly as described in previous recipes.
2. Pass the prepared vegetables through a meat grinder and place the resulting mass in a bag and leave it overnight over the saucepan so that all the liquid is drained from it and only mashed tomatoes and onions remain.
3. In the morning, pour this puree into a saucepan, which should have a thick bottom and a non-stick coating.
4. In a separate gauze bag, mix all the spices. After the tomato paste boils, this bag will need to be lowered into it and boiled for another 15 minutes. During this time, tomato paste will absorb all the aromas of spices and be saturated with taste.
5. Add salt and vinegar and boil the pasta for another 10 minutes. After that, it can be transferred to banks. It is advisable to sterilize them and pour a little each with sunflower oil.

Tomato paste with onions for the winter

This recipe can be considered a classic in some way. It is used by almost all housewives, because the resulting paste can be used not only for making borscht and hodgepodge. It can be used to make all kinds of sauces. She will not clog dishes with her taste and aroma.

1. Cut the tomatoes into slices, put them in a saucepan. Place the chopped onion on top of the tomatoes.
2. Pour the vegetables with water and cook them under the lid for 20 minutes so that they release their juice, and the pasta is saturated with the aromas of not only tomatoes, but also onions.
3. The resulting mass must be rubbed through a sieve and then boiled to such a state that it decreases in volume several times.
4. At the end, add sugar and vinegar.

Tomato paste with beets for the winter

Tomatoes do not always give the desired rich red color. Therefore, often, as an additional ingredient, the hostess also adds beets to the pasta.

1. Beets need to be boiled. Salt the water after boiling a little and add citric acid to it as well. It is necessary that the beets be brought to a state of semi-readiness. After the beets are ready, you will need to chop the vegetable. It is better to use a fine grater for this.
2. Cook tomato paste according to any of those recipes that we have already painted. Then you will need to add beets to it.
3. Fry the onion in a pan. Pour the prepared tomato paste and beets into it. Immediately sugar, salt and pepper the workpiece. Simmer vegetables covered for 20 minutes.
4. 5 minutes before removing the pasta from the stove, add garlic gruel to it.
5. Transfer the pasta to sterilized jars and seal them.

Tomato paste with apples for the winter

Sour apples will add sourness to tomato paste. They must be peeled before use.

1. Cut tomatoes with onions and apples in any way. Place these products in a saucepan, fill them with water and boil for 30 minutes.
2. Grind the prepared vegetables into a puree mass with a blender, and then put everything on the fire to boil until thick. This will take you 40 minutes.
3. Sugar, pepper and salt the finished pasta. If you wish, you can add spices of your choice.
4. 15 minutes before removing the pasta from the stove, add apple cider vinegar.
5. Remove the tomato paste from the stove, pour it into sterilized jars.

Tomato paste for the winter with citric acid

Harvesting tomatoes according to this recipe is not quite the traditional way. It is better to use the oven.

1. Cut the tomatoes in half. Place them in a saucepan, mix them with olive oil and send them to the oven, preheated to 175 ° C. Cook the tomatoes until they are completely soft.

1. Grind the baked tomatoes through a sieve to remove all unnecessary cake.

1. Add salt and citric acid to the resulting puree. Stir the pasta, and then pour onto a baking sheet and send to the oven. Every 30 minutes it is advisable to check the pasta so that it does not burn or overcook. Be prepared for the fact that the pasta will cook in this way for about 4 hours.

1. Wait until all the liquid is completely evaporated, and the paste remains three times less than it was originally.

1. Transfer the prepared tomato paste to canning jars. You can not sterilize them, but simply add a little vegetable oil to each.

Tomato paste with vinegar for the winter

To extend the shelf life of your homemade tomato paste, you need to add vinegar to it. In this recipe, you will learn how to do it right.

1. First you need to blanch the tomatoes. Grind the tomato pulp with a knife and cook in a saucepan, the lid of which must be closed.
2. While the tomatoes boil, chop the onion. It is added to tomatoes at the boiling stage. The pot lid can be slightly opened.
3. When you get a thick mass, this means that the pasta must be removed from the stove, strained through a sieve to get rid of all excess, pepper, salt and sugar, and then put on fire again.
4. As soon as the tomato paste boils, add vinegar to it, mix and remove from the stove. After that, pour the blank into jars to make seaming for the winter.

Tomato paste without vinegar for the winter

Everything about this recipe is very simple. You already know how to cook tomato paste in the oven. Everything is exactly the same here, only at the stage when you fill the baking sheets with the finished tomato blank, immediately add all the spices that are presented in the list of ingredients.

You need to cook such tomato paste for 2.5 hours in the oven at a temperature of 200 ° C. Constantly check the pasta, stir it so that it does not burn. As soon as it becomes a brick color, it means that it is completely ready.

Such a paste should only be rolled into sterilized jars. They should stand for a day under a warm blanket, and only after that they can be taken down to the basement.

Tomato paste for the winter through a meat grinder

As we mentioned at the beginning of our article, vegetables can be chopped in many ways. The choice of method depends on what consistency you want your tomato paste to turn out. If it is important for you to clearly feel all the tastes and feel the pieces of the ingredients, then skip the tomatoes with other ingredients through a meat grinder.

After the puree is ready, proceed according to the classical scheme. Put it on the stove to boil, add all the spices, and at the end pour it into jars and roll up the lids.

Tomato paste for the winter in a slow cooker

If you don’t have much time to stand near the stove or oven, and you have at your disposal such a wonderful kitchen appliance as a slow cooker, then use it to cook delicious tomato paste.

1. Prepare all the ingredients by washing and cutting them. Mix the vegetables with all the spices, and then chop them with a blender.
2. Pour the resulting mass into the multicooker bowl. Turn on the "Extinguishing" mode. In this mode, the pasta will cook for 1.5 hours.
3. While the stewing process is in progress, sterilize the jars into which the tomato paste will be rolled.

As you can see, there is nothing difficult in preparing this winter blockage. We recommend that you prepare tomato paste according to each of the listed recipes in order to decide for yourself in what way it tastes the best. We wish you inspiration and creative success in the kitchen!

Video: "How to cook tomato paste"

The taste of homemade tomato paste cannot be compared with any industrial tomato product. Tomato preparation is an excellent dressing for borscht, gravy for meatballs, stews in winter.

It is easy to prepare, the main thing is to have a desire. Even a novice housewife will cope with detailed cooking options.

Popular tomato paste recipes at home

Cooking will take 2-3 hours, the process is long, but straightforward.

Tomato paste through a meat grinder

In order not to waste time grinding each tomato on a grater, use a meat grinder. It will take an hour and a half to prepare.

Ingredients:

• fleshy tomatoes - 4 kilograms;
• onions - 2 pcs.;
• a glass of granulated sugar;
• 4 tablespoons of table vinegar;
• peppercorns - 8 pieces;
• garlic - 4 shares;
• salt - 2 teaspoons.

Prepare the tomatoes, garlic and onions. Grind vegetables through a meat grinder. Pour the tomato-spice mixture into a saucepan. Put the container on a slow fire, stirring the pasta occasionally. Almost all moisture should be gone. The readiness of the paste is determined by its density. If, having stuck a spoon, it does not fall, then it's time to add all the remaining products to the workpiece. Boil the pasta for another 5 minutes, stirring it. After that, turn off the heat and put the tomato product in jars, roll up with metal lids. Turn the container with tomato paste from the bottom to the lid, wrap it with a blanket or blanket. After complete cooling, take it to the basement.

Helpful information!

Opened pasta will keep in the refrigerator for 20-30 days, after which it may become moldy.

tomato paste through a blender

If the kitchen has a blender, then cooking will not take much time. The advantage of a blender over a meat grinder is the speed of grinding, as well as the resulting consistency. If the paste through a meat grinder contains small lumps, then a puree-like mass is obtained through a blender.

Ingredients:

• tomatoes - 3 kilograms;
• nine percent vinegar - 4 tbsp. l.;
• ¾ granulated sugar;
• paprika - 2 tsp;
• peppercorns - 8 pieces;
• salt - 25 grams.

Sequential cooking process:

Wash the tomatoes, cut in half, place in a blender and grind until smooth. Transfer the tomato paste to a bowl. Put on a slow fire. When the paste boils, add the rest of the ingredients. Boil the tomato preparation for an hour. At the same time, fill another pot halfway with water and bring to a boil. After the time has elapsed, spread the finished product into sterilized jars. Do not rush to roll them up with lids. Place the filled container in a pot of water, sterilize for 10 minutes, and then roll up the lids. Turn over the canned jars and wrap them in a blanket for a day. Then take it to the basement for storage.

Tomato paste without vinegar

She will be sweet. To prevent the workpiece from spoiling, vinegar is replaced with ordinary table salt, which will not allow the paste to become moldy.

Ingredients:

• overripe tomatoes - 4 kilograms;
• ¾ cup of table salt;
• a glass of granulated sugar;
• crushed cinnamon - 2 teaspoons;
• a teaspoon of coriander;
• cloves -12 sticks;
• 2 glasses of water.

Sequential cooking process:

Rinse the fruits, cut into slices, place in a saucepan, fill with water, put the container on an electric or gas stove. After the tomatoes boil, cook for 20 minutes. Then discard the tomatoes in a colander, peel the slices from the skin. Grind the tomatoes on a sieve or chop in a blender. Put the resulting mixture back on the stove, add the rest of the ingredients. Cook until it thickens. Then pack in containers, sterilize for 10 minutes in the oven, roll up with lids.

Helpful advice!

To make the pasta boil faster, after chopping the tomatoes with a meat grinder or blender, place the gruel in a thick cloth and hang it up. Excess moisture will drain, which means it will thicken faster during cooking.

Tomato paste in a slow cooker

Owners of a slow cooker can use the following recipe for making tomato paste.

Ingredients:

• overripe tomatoes - 4 kilograms;
• onion or Crimean onion - 2 pcs.;
• garlic - 8 cloves;
• table vinegar - 2 tablespoons;
• sugar - 2 tbsp. l.;
• table salt - 2 tsp;
• peppercorns - 4 pieces;
• sunflower oil - 10 tablespoons.

Sequential cooking process:

Pour sunflower oil into the container from the multicooker, put it in the device and turn on the heat. While the oil is heating, chop the tomatoes, onions, garlic to a mushy state, use a meat grinder or a blender. Place the chopped products in heated oil, set the stew mode for one hour. Stir the mixture every 15 minutes so that the moisture leaves faster. When you are mixing for the last time, add the rest of the ingredients. After that, preserve the workpiece or use it immediately.

Tomato paste without sterilization (quick way)

The shelf life of the paste without sterilization is halved. Therefore, use the prepared tomato product within 6-8 months. Store in the refrigerator with a tightly closed lid.

Ingredients:

• tomatoes - kilogram;
• table vinegar - 5 ml;
• 5 grams of table salt;
• granulated sugar - 10 grams;
• ½ st. l. sunflower oil;
• ¼ tsp crushed red pepper.

Sequential cooking process:

Grind the tomatoes with a blender until smooth. Place in a saucepan, put on a hot stove. The tomato product should boil, boil for 10 minutes, add the rest of the products, except for vinegar, boil for another 30 minutes. Don't forget to stir the pasta. Add vinegar to the finished mass, stir and preserve.

Properly selected tomatoes and their preparation are the key to a tasty and thick pasta.

• Choose fruits that are not juicy, but fleshy. The less moisture the tomatoes contain, the thicker the paste will be. For processing, use varieties: "Bull's Heart", "Mikado", "Kostroma", "Samara", "Nastenka", "Ox's Ear".
• Pick overripe fruits when they are fully saturated with sugar and acquire the greatest sweetness.

Important!

Never use unripe tomatoes. It is impossible to cook delicious pasta from such tomatoes.

• Close the paste in a small glass container. Firstly, it is convenient, you open a small jar and use it right away, but a large one will stand, clutter up the place in the refrigerator. Secondly, you don’t use a large jar of pasta right away, and after a while, even in the refrigerator, it will go bad.
• Be sure to sterilize glass containers before preservation to destroy all bacteria and fungi that may remain on the jars.
• In addition to the usual spices, such as black pepper and salt, add various spices that you really like.
• Store homemade pasta in a cool place out of direct sunlight for up to one year. The ideal place is a cellar or basement, where the air temperature does not exceed + 10 ° C.

Homemade tomato paste will not only add great taste to dishes, but also fill the body with vitamins. Bon appetit!

Tomatoes are perhaps the most popular product in the kitchen. This bright vegetable with a glossy skin is versatile in cooking: it is stewed, stuffed, used in salads and harvested for the winter. One of the useful and irreplaceable preservations is tomato paste.

Characteristics and taste

Let's figure out what tomato paste is. The product is obtained by heat treatment of prepared tomatoes - washed and peeled. As a result of boiling, that is, evaporation of the liquid, the mixture turns out to be a thick consistency and at the same time retains the taste and color of vegetables.

To give the product special qualities - a spicy aroma and taste - various spices are added during cooking, both dry (pepper, mustard seeds) and fresh herbs.

Pasta can be bought in stores, and its choice is huge, but the homemade product wins in many ways:

• quality of vegetables: only fresh and high-quality tomatoes are not always used in production;
• cooking for yourself, you regulate the amount of salt and spices: someone prefers a spicy product, someone prefers a softer and more spicy one;
• For better preservation of the product, manufacturers add various preservatives, often not of the best quality, or even completely harmful to the body.

It is worth mentioning the savings of the family budget with the independent preparation of healthy and tasty products.

Features of the choice of tomatoes (tomatoes)

The name of the variety for cooking does not play a special role, the main thing is that the vegetables must be fresh, without the process of decay. In order for the final product to be thick and rich in taste and color, it is advisable to choose tomatoes with a fleshy pulp structure.

Recipe for making homemade tomato paste with photos and videos

According to many chefs, pasta is best cooked without spices. Here is a classic recipe for you.

1. Pot.
2. Meat grinder.
3. The bowl is deep.
4. Lids.
5. Banks.
6. Locking key.
7. Sieve.

Did you know? The Aztecs were the first to grow this vegetable, calling it "tomatl" - "big berry". Until now, there are disputes about the botanical affiliation of tomatoes: they are called berries, fruits, and vegetables.

Required Ingredients

For 3 liters of finished products:

• tomatoes - 5 kg;
• salt - 1 tbsp. l.

Step by step cooking process

An illustrative example with detailed comments is in the next video.

Recipes with a twist

There are actually a lot of pasta recipes. Each hostess adds her own know-how to the dish, giving it a unique piquancy. We present you some interesting options for making homemade pasta.

Oven pasta recipe

Ingredients:

• tomatoes - 3 kg;
• parsley, celery, basil - a bunch of greens;
• salt to taste.

Did you know? With the help of tomato sauce, you can clean jewelry and copper utensils, since the enzymes of the product perfectly remove metal oxidation products.

For cooking you will need:

• tomatoes - 1.5 kg;
• sour apples - 300 g;
• apple cider vinegar - 50 ml;
• onion - 1 pc.;
• salt, pepper, sugar.

Peel the washed vegetables from the stalks, cut in half and put in a cooking pan. After the tomatoes, send finely chopped onions and apples.

Simmer the ingredients over low heat for up to 20 minutes, then puree with a blender or mash the tomatoes through a sieve. Put on fire again for 40 minutes. While the mixture is boiling down (and the mass should decrease several times), it must be stirred regularly.

At the end of cooking, add vinegar and spices to taste, leave for another 15 minutes. Pour the paste into prepared jars, roll up, turn over and cover with a blanket until cool.

Hot pepper paste

Ingredients:

• tomatoes - 3 kg;
• onion - 500 g;
• hot pepper - 2 tsp (ground);
• vinegar - 200 ml (6%);
• sugar - 200 g;
• juniper berries - 3-4 pieces;
• allspice peas - 6 pcs.;
• mustard powder - 2 tbsp. l;
• salt - to taste.

Tomato paste in a slow cooker

For cooking you will need:

• tomatoes - 500 g;
• onion - 200 g;
• garlic - 4 cloves;
• sunflower oil - 50 ml;
• salt - 1 tsp

Peel all vegetables, cut into quarters and puree with a blender. Pour sunflower oil, chopped vegetables, salt into the bowl of the unit. Stir and turn on the “quenching” mode for 35 minutes. Cover with a lid after the mass boils. Pour the finished product into sterilized jars and roll up.

Features and rules for storing blanks

As mentioned above, pasta vegetables should not be rotten, otherwise they can spoil the product by fermenting already under the lid. Before rolling the lids, be sure to sterilize both the lids and the container.

This can be done using a special circle (with a hole under the neck of the jar) over a pot of boiling water. You can also do this in the oven, placing the containers upside down, and place the lids in the same place. Most housewives prefer to boil the lids in a ladle or small saucepan.

After the lids are tightly rolled up, the jars with the contents are turned over, covered with a blanket and left to cool. After turning the container over, you can run your finger along the junction of the lid with the glass and make sure that the liquid does not leak out.

Important! If the surface is wet, it means that the jar is not tightly closed and may “explode” during further storage. In this case, open the lid and carry out the sterilization procedure again, boiling the contents as well.

Store blanks in a cool, dry and dark place. If it is not possible to store blanks in the basement or cellar, you can leave them in the pantry, but the location of the pantry should be away from heat sources - heaters, kitchens.

Serving on the table: what goes with tomato paste

Pasta is a unique product: it can be used as a sauce, condiment, gravy. It is added to soups, borscht to give a special taste and color. Poultry, meat, fish are ideally combined with liquid sauce. As a gravy, the product is added to side dishes and main dishes from vegetables and cereals, stewed and baked in it, pies and casseroles are smeared with it.

Tomato paste is one of the main ingredients in Italian cuisine in pasta dishes. A homemade product can be diluted with boiled water and get high-quality juice with or without seasonings. When preserving vegetables, salads, lecho pasta is added as the main sauce.

Tomato paste is used for cooking by millions of people of all nationalities. This is a product known to every housewife in our country, and not only in ours.

Ketchups and sauces are prepared on its basis. By itself, it is not a final product, but a semi-finished product for future dishes. No one eats it without pre-treatment.

It is added to the first and second courses to give a characteristic tomato flavor and bright color. And normal, healthy digestion, as we all know, starts with how food looks and smells.

Another thing is winter. Tomatoes are not so tasty, not so sweet. What is their taste and color? Yes, they are expensive in the winter. I don't want to buy it in the store. I bought a small jar, I thought I would add a teaspoon for color. So she stood open in my refrigerator for three months, and at least she didn’t get moldy or disappear.

What is there mixed with tomatoes? I began to read the composition, it even became bad, solid E-shki. And since I already know everything about these E-shki and even wrote. I threw this store product out of harm's way. And I don’t buy anymore, my own tomato paste, although not so beautiful, but certainly useful.

According to GOST, the paste should contain only tomatoes and salt. This is how we will prepare it together with you. Of course pasta - can be said loudly. I get something between a paste and juice, and not liquid, and not thick. I do not grind tomatoes through a sieve, and I have it along with the seeds. And why good disappear, but waste time. Moreover, during cooking, nothing remains of the seeds.

A simple recipe for making tomato paste for the winter

The recipe will be simple. Without any complications. Although, if there is a desire to complicate, then I will tell you how it can be done.

We will need:

• tomatoes
• sunflower oil

Cooking:

I specifically do not specify the quantity. Whoever deems it necessary to prepare as much as he will do. I always buy one or two boxes of tomatoes. That is, my cooking process is obtained on an industrial scale.

But I have my own tomato paste in autumn, winter and spring. It tastes like real tomatoes. And if they don’t eat store-bought tomato paste, then just give this one!

Somehow my husband and I left for a week on business, and my daughter and son-in-law lived at home. Upon arrival, I see that the jars with it on my shelves have pretty much diminished. And the daughter says: “So your beloved son-in-law took a fancy to it, she couldn’t tear it off!” Of course, why not eat when you eat, and as if the tomatoes are fresh.

I buy tomatoes at the end of August, when they are the most ripe, the reddest. Gained strength from the Sun! Full of juice, taste, vitamins. Here are the ones I cook.

Cooking is very easy!

1. Wash the tomatoes, cut the stalk, cut into pieces. So that it is convenient to twist.

2. Twist in a meat grinder. Previously, they twisted by hand, it took so long. And now, if there is an electric meat grinder, you twist everything in an instant.

It also works well if you pierce with a blender on a food processor. Here you can grind smaller, and larger, as you wish.

3. Pour into a large saucepan. And if there is a large cauldron, then it is also good. It is less likely to burn, easier to interfere. Tomato mass does not accumulate in the corners of the pan. If you cook in a saucepan, keep an eye on these insidious corners, and stir often.

4. Don't forget to do it. I interfere with a slotted spoon, in a cauldron it captures well, and nothing burns. We cook on slow fire. Our cooking pasta should slowly gurgle, not seethe.

This way it will keep its color.

5. While cooking, prepare the container where you will harvest. I prepare in glass liter bottles, they remain when you buy different juices. When there are no bottles left, jars with twist-on iron lids can be used. Bottles and jars should be washed well with soda and sterilized.

6. To do this, we collect water in a regular saucepan, bring to a boil. We put a colander in the pan, and put two bottles or jars upside down. Evaporating steam must penetrate into the containers. This is how the sterilization process works.

Pour boiling water over the lids in a separate bowl, let stand for five minutes. Better to boil.

Can also be sterilized in the microwave. Fast, simple and convenient. Yes, in principle, choose any. I leave a link for those who are interested.

7. Cook for a long time, our task is to evaporate the water. You will see when this happens. The mass should become thick. Depending on the number of tomatoes, it may take from one and a half to two hours.

Right now, you need to be especially careful not to burn. About 10 minutes before the end of cooking, salt. Give her the opportunity to break up, try. Don't add too much. It should have the usual salty taste.

8. Heat the oil in a frying pan. We will seal our workpiece with them.

9. Now the most crucial moment. We've got everything ready. We take a sterilized jar, put the finished pasta there with a large spoon, almost to the very edge. We spread it tightly, crush it with a spoon, try not to leave air bubbles.

And now pour a tablespoon of hot oil on top, the oil will spread and give a film. Screw on the lid.

10. If you have prepared bottles, then you need to prepare a funnel. Through it it will be easier to spread the paste over them. It is thick, will be capricious, will not want to climb into the bottle. But you have to get used to it.

Why do I prefer to harvest in bottles, you need to pour quite a bit of oil, half a spoon is enough. To be honest, I always have a deficit with banks.

I remember how they used to prepare it: they poured it into ordinary glass bottles, and put nipples on top. There were no bottles with lids, and the jars all left for other conservation.

11. It is not necessary to turn the jars over, put on a towel, and cover with another towel on top. Let them cool down slowly.

As you can see, everything is very simple. But as I warned you, it comes with seeds. If you want, you can cook without them. That is, to complicate the recipe somewhat.

If you want to cook pasta without tomato seeds, then you need to grind the cooked workpiece through a sieve, or squeeze it through cheesecloth. And boil for some more time.

Below is a video recipe where I will show you how to do it.

12. In a conspicuous place, let the banks stand for a week, or even two. If you did everything right, then the workpiece will have a normal appearance. And if the technology is violated, then it will swell. Maybe lift the lid, or even knock it out. The contents of such a jar must be thrown away. It cannot be used for food.

There is a lot of acid in tomatoes, they are preservatives themselves, therefore, they are not capricious. As a rule, nothing bulges. Only if the lid is loosely screwed on, and air could get into the jar.

But I think you will succeed. It is better to store the workpiece in a cool place, away from heating appliances. All apartments have storage rooms. Equip it for blanks and supplies. Then all winter you will eat tasty and healthy.

Video on how to make tomato paste from tomatoes at home

If you do not want the resulting tomato to be with seeds and small patches of skin, then you can cook it without these elements.

It is clear that such a product will be more gentle and pleasant to the touch. It will take a little more time to cook, and not for cooking, but for additional processing. Specifically, to grinding through a sieve, and removing everything unnecessary. But it's not too long, maybe only 20 or 30 minutes.

However, see for yourself.

As you probably noticed, here we used absolutely nothing for additives, except for tomatoes. This is very convenient - when the tomato is salty, and we will add it during cooking, then the cooked food can be salted.

Previously, I salted such a blank, I thought that it would be better stored this way. Then I experimented and found out that without salt it is also perfectly stored. And now no salt.

Yes, and I also want to note that you can cook tomato paste to the state of the density that you want to get, up to the store-bought consistency. This is convenient, you will need fewer containers, and the paste, since it turns out to be highly concentrated, will be consumed more slowly.

By the way, do not throw away the cake that remains. Punch it through a blender along with red hot pepper, add garlic, if desired, greens (parsley, dill, cilantro), salt to taste. And the seasoning is ready. You can store it in the refrigerator.

And if you boil it, then you can store it like a regular billet.

Friends, that's all for me.

Cook and eat healthy!

Tomatoes have been and remain the favorite vegetable crop of many people. In addition to fresh consumption, pickles and various snacks are made from tomatoes. Homemade tomato paste is one of the best preparations that will always come in handy in the kitchen.

In the future, you can cook delicious gravy, sauces from it, add it to borscht as a dressing, grease pizza dough. You can cook tomato paste within a couple of hours, and the cooking process itself is simple.

The main advantage of homemade pasta is its naturalness. Unlike a similar product bought in a store, homemade tomato paste does not contain flavor stabilizers, thickeners and harmful preservatives. You can be sure of its quality and usefulness, because in addition to taste, the product includes sodium, magnesium, iodine, sulfur, vitamins of almost all groups and other trace elements.

Before making tomato paste, you must adhere to the following rules:

Use of fleshy tomatoes

In such varieties, the pulp is perfectly boiled soft, and the skin is easy to separate. The fleshy varieties include Bull's Heart, Pink Honey, Pinky Lady, Mikado, Pink Rise. Almost all fleshy tomatoes are grown in a greenhouse;

Ripe fruits

The most ideal option for cooking is to use already overripe fruits. They have a beautiful color and rich taste;

Volume and preparation of containers

The cleanliness of the container has the greatest influence on the shelf life of the finished product. For storage of blanks, glass jars with lids are used. You do not need to use large volume cans, containers of 0.2, 0.5 liters are quite suitable. It is convenient to store such a jar in the refrigerator, and its contents will be quickly used up and not stale. It is advisable to sterilize the jars in the oven or steam for disinfection before cooking. However, there are preservation methods that exclude sterilization;

spice use

In addition to salt and pepper, you can put rosemary and red pepper, paprika, dried garlic, basil, a mixture of Italian spices in the workpiece;

Proper storage

The finished product is stored at a low temperature of 10-16 degrees Celsius. You can store jars in the basement or refrigerator. The shelf life of homemade tomato paste is one year. An opened jar will keep in the refrigerator for up to one month.

Recipes

From the whole variety of recipes, only the most delicious and simple cooking methods are selected. According to each recipe, the pasta turns out to be unusually sweet and juicy.

Classic way

The most common preparation option. Cooking time takes 1 hour 40 minutes. The finished product is suitable for seasoning soups and meat dishes.

You will need:

• 3 kilograms of ripe tomatoes;
• 2 onion heads;
• ½ cup sugar;
• 3 tbsp 6% vinegar;
• salt and pepper to taste;
• ½ glass of water.

The stalks and spoiled places or dents are cut out of the fruits, and then cut in half and placed in a deep saucepan. The onion is finely chopped or grated and sent to the tomatoes. Pour water into the pan and put on fire, bring to a boil and cook for 15-20 minutes until the tomatoes are boiled. Then the cooled mass is thrown back and a colander or sieve and ground into a container. The skins remain in the colander, they will no longer be needed. The mass remaining in the container is again transferred to the pan and boiled for another half hour until it thickens. Vinegar, salt and pepper, as well as sugar are added to the thick mixture. Everything is mixed and poured into sterilized jars. Banks cover with a lid, put in a pot of water and boil for 15 minutes. Then take out, close the lids tightly and invert until cool. The container is removed for storage.

Fast way

In order not to waste time separating the tomato pulp from the skin, you can skip the fruits through a meat grinder. Cooking time - 80-90 minutes.

Ingredients:

• 2 kilograms of ripe tomatoes;
• bulb;
• 5 tbsp Sahara;
• 2 tbsp 9% vinegar;
• peppercorns;
• 2 cloves of garlic.
• salt, tsp

Tomatoes, onions and garlic, peeled from stalks, are ground in a meat grinder and transferred to a saucepan. The pan is put on the stove, the heat is turned on and the excess moisture is evaporated until the volume of the contents is reduced by 3 times. The consistency of the finished product should become thick. Sugar, salt and pepper are mixed into the finished tomato paste and poured into a container, then after 5 minutes, close the jar with a lid and cover with a warm blanket until it cools.

without vinegar

Since the vinegar gives the tomato paste extra acidity, not everyone likes it. You can not add an ingredient, but use rock salt for conservation. It, like vinegar, is a natural preservative, and the workpiece will not deteriorate for a long time.

Products:

• fresh tomatoes, 2 kilograms;
• 2 tbsp rock salt;
• 5 tbsp Sahara;
• cinnamon, tsp;
• 5-6 carnation flowers;
• ½ tsp coriander;
• ½ glass of water.

Tomatoes are cut into quarters and sent to the pan. Pour water into a saucepan, put the mixture on medium heat. Boil for 15 minutes, after which the pulp is separated from the skin in a colander. The liquid mixture is put to boil again, spices and sugar are added. When the paste thickens and its color becomes a beautiful dark red, the heating is stopped. Hot paste is packaged in jars, then the jars are sterilized.

With a blender

The blender is a great helper in the kitchen. With it, you can cook an excellent workpiece. The blender grinds tomatoes in seconds, turning the fleshy pulp into a puree.

You will need:

• 1.5 kilograms of red tomatoes;
• 2 tsp 9% vinegar;
• 2 tbsp Sahara;
• st.l. paprika;
• 3-4 peas of black pepper;
• salt as desired.

Grind the tomatoes with a blender until a homogeneous mass is obtained and set it to heat up. Spices and sugar are added to the hot mixture, the paste is evaporated for one hour. The thick mass is allowed to cool slightly, and then distributed into jars. The container with the paste is placed in hot water to be sterilized for 10-15 minutes. After the time has elapsed, the jars are taken out of boiling water, rolled up with lids and turned over, and covered with a warm cloth on top. Thus, they are kept until completely cooled, and then cleaned in the basement or refrigerator.

In a slow cooker

You can use a slow cooker to make tomato paste. It is easy to use, and the finished product is juicy and fragrant.

Ingredients:

• 2 kilograms of tomatoes;
• 1 onion;
• 3-4 cloves of garlic;
• st.l. 9% vinegar;
• st.l. Sahara;
• tsp salt;
• black pepper optional
• ¼ cup vegetable oil.

Grind tomatoes with onions and garlic in a blender. Pour vegetable oil into the container of the multicooker and turn on the heat. When the oil is hot, send the crushed mass to it and close the lid. Cook the pasta for an hour, stirring occasionally. At the end, sugar and salt are added, as well as pepper. Pasta after cooling is ready for use.

In the oven

In the oven, with long languor, the taste of the tomato mass becomes more saturated. Many housewives use this property and are happy to cook pasta in the oven.

You will need:

• tomatoes, 1.5 kilograms;
• vinegar 6%, 1 tablespoon;
• salt, ½ tsp;
• sugar, tbsp;
• vegetable oil, 2. tbsp.

Pass the tomatoes through a meat grinder, pour the resulting porridge into a heat-resistant container, lubricated with vegetable oil. Turn on the oven at a temperature of 180-200 degrees and put a container in it. Simmer the contents for 30-40 minutes, stir occasionally. After the time has elapsed, a container is taken out and salt and sugar are sprinkled on the mass, vinegar is poured. They put it in the oven for another 6-9 minutes, and then the hot product is poured into jars, and then the workpiece is sterilized in boiling water.

Without sterilization

Sterilization can be omitted, while the shelf life is not reduced. It is enough to use more vinegar according to the recipe, and the workpiece will last a long time in the refrigerator.

Products:

• tomatoes, 1.5-2 kilograms;
• 2 tbsp 9% vinegar;
• 1 tbsp salt;
• 2 tbsp Sahara;
• 1 tbsp vegetable oil;
• a pinch of red pepper.

Grind the tomatoes with a blender to a mushy state, pour into a saucepan and heat for 10-15 minutes. Then add sugar and salt, pepper to the mixture and boil the contents for another half hour. At the end of cooking, vinegar is poured and the pasta is quickly poured into jars. Banks are pre-washed with soda. The container is rolled up with a lid and allowed to cool completely. Without sterilization, tomato paste can be stored for up to a year.

The resulting product perfectly complements meat and fish dishes. Tomato paste can be served with spaghetti as a sauce. It is able to replace ready-made ketchup and concentrated juices. A natural product not only has a great taste, but has many benefits for the human body.