Fabulously delicious tomato paste for the winter in a slow cooker. Hot Pepper and Garlic Pasta Recipe - Lick Your Fingers

supporters of natural and wholesome food probably know how to cook tomato paste at home. This universal product, which is widely used in cooking, today you can always buy in the store. But I can assure you that homemade tomato paste is much tastier and healthier than the one that is on the shelves of hypermarkets.

Undoubtedly, the preparation of blanks for the winter, including tomato paste, require some labor, but they pay off with a vengeance. In addition, you are confident in the quality of the raw materials, that is fresh tomatoes, and you know what will be in your bank later.

I can’t help but agree that it takes a long time to cook real tomato paste at home. But after all, this is a concentrated product that thickens not due to the introduction of any additional substances(often artificial), but by prolonged boiling and evaporation of the liquid.

The recipe for homemade tomato paste, apart from fresh tomatoes, does not include anything else. We will not add seasonings with spices - we are not preparing tomato sauce, namely pasta. From the indicated amount of ingredients (8 kilograms of tomatoes), I get exactly 1.5 liters (3 jars of 500 milliliters) of finished tomato paste. It is not at all necessary to take so many vegetables - as much as you eat, process as much. I just wanted to show the output of the finished product.

Ingredients:

Cooking step by step with photos:

To prepare tomato paste at home, we need fresh juicy ripe red tomatoes. The variety of vegetables doesn't matter.

Wash and cut tomatoes. If you have medium-sized tomatoes, cut them into 4 pieces. Larger - 6-8 slices. For homemade tomato paste, not only beautiful, selected fruits are suitable - feel free to dispose of soft or wrinkled ones. The main thing is that they are not spoiled. 8 kilograms of tomatoes is a lot. I can't fit them in one pan, so I use the two largest ones in the kitchen. I put the slices in the pans and put on the fire.

Tomatoes need to be cooked over medium heat for about half an hour after boiling. Our goal is to soften the vegetables. By the way, some cooks pre-crush fresh tomatoes through a meat grinder, and then boil them. But I don't like that, to be honest. See to tomato juice did not run away to the stove - this happens if you make a strong fire.

When the pulp becomes soft enough, turns into porridge, and the skin moves away from it, it's time to move on to one of the most unpleasant (for me personally, anyway) stages of making homemade tomato paste. You need to rub the boiled tomatoes through a fine sieve to get rid of the skin and seeds. Do you remember that I had two large pots?

After about 40 minutes of continuous (well, almost) work, you should have relatively little cake left. The more thoroughly you wipe the tomatoes, the less waste there will be. I have 8 kilos fresh vegetables it turned out about 800 grams of peel and seeds. I think it's quite a bit.

But this, for which it was worth working hard - natural tomato juice with pulp. Now the next stage - it will need to be boiled. And quite a long time, so if you decide to make homemade tomato paste, set aside half a day for this. It is clear that you do not need to stand at the stove all the time (you can do other household chores all this time), but do not forget to remember at least once every 10-15 minutes that you are cooking something. We put the pan (in my case 2 pans) on the fire below medium and cook everything, stirring from time to time.

After about 2.5 hours, the tomato juice will be reduced by half. It will noticeably thicken: if initially it was a rather liquid mass, now it has become like thick tomato juice with pulp.

At this stage of preparing homemade tomato paste for the winter, you can combine the contents of both pans - everything fits perfectly in one. Let's cook more...

By density, the mass is already obtained as tomato sauce. Now you need to stir the contents of the pan a little more often, Special attention giving the bottom so that it does not burn.

But when the contents of the pan begin to "spit" (it will take about 4-4.5 hours from the start of cooking), in no case should you leave the stove! The fact is that the paste will begin to thicken from the bottom, stick to it, so you need to constantly (!) interfere. And you (or rather paste) can easily stain the ceiling - these air bubbles fly very, very high. Stir incessantly until you reach the desired density!

Tomato paste - easy indispensable product winter and summer. Without it, it is impossible to imagine the preparation of borscht, kharcho, ketchup, stew, gravy for cutlets and many other dishes. I, being a supporter of natural food, cook it for the winter only myself, at home. After all, the store analogue, as a rule, contains various preservatives, artificial colors and flavors.

At first glance, it may seem to you that it is difficult to cook it. This is not so, even those who have never cooked it will be able to cope. Although, of course, it will take some time and labor, for example, for the moisture contained in tomatoes to evaporate and the mass to thicken, it will take about 2 hours. But later you will get delicious winter preparation with which you can cook your favorite dishes.

I present to you 5 recipes for delicious tomato dressing. They differ in the method of grinding tomato pulp - using a juicer, blender, meat grinder or just a sieve. Choose any of your choice or, for example, which you find the least time-consuming.

Let's start from the very quick recipe cooking pasta at home. For this you will need a meat grinder. Cooking with it will be easier that even novice cooks can handle, because you don’t have to grind each tomato on a grater or sieve. And do not be afraid that vegetables passed through a meat grinder will lose their nutrients, in fact, they are preserved.

Ingredients:

• 4 kg of tomatoes;
• 1 tbsp salt;
• 2 tbsp vegetable oil.

Cooking:

1. In general, only ripe tomatoes. And the fleshier the pulp, the less unnecessary liquid will form, which will have to be evaporated.

If there are defects on the tomatoes, remove them with a knife.

2. Then twist through the fine grate of the meat grinder.

3. Place the grated tomatoes in a deep saucepan and place on the stove, but do not fill it to the brim, because during the boiling process the mass may form foam. Add salt and vegetable oil. Mix well and bring to a boil.

4. If the mixture after boiling turned out to be watery, boil for another 30-45 minutes, if thick - 10-15 minutes.

5. Tomato paste cooked in a meat grinder is ready! Now pour it into pre-sterilized jars and roll up. It can also be used to make soups, sauces, pizza (instead of ketchup).

By the way, you can store it in the freezer, so it will retain its aroma and taste. And every time in the winter, defrost and use when cooking various dishes. Which is very convenient, right?

A simple step by step recipe for making tomato pasta at home

And here's another home recipe for the winter. It is also easy to prepare, and our preparation turns out to be very tasty, and what is most interesting, it does not contain any spices and oils. Therefore, it will especially appeal to those who do not like spicy dishes.

Ingredients:

• 3 kg of tomatoes;
• salt to taste.

Cooking:

1. Take fresh and juicy tomatoes. Soft and crumpled fruits are also suitable, but not spoiled. Cut each of them into several slices and put them in a saucepan. Cover and send them to medium fire for 30-40 minutes, so that later they soften.

2. While they are cooking, make sure that the juice does not run away, this happens if you cook them over high heat.

3. During this time, they will settle and let the juice go. If you notice that some tomatoes are damp and the peel is not very soft, then let them stew a little more without closing the pan with a lid.

4. Then give ready mix stand and cool down. Next, drain the excess liquid into another bowl, we will not need it.

5. The remaining fleshy part must be rubbed through a sieve. Thus, the seeds and skin will be on the sieve, and the pulp will go down.

6. This will turn out to be very thick delicious juice, which should either be put on fire for several hours so that the liquid evaporates, or grind again using a fine sieve or double gauze.

7. We will use the second method, since it is faster. The liquid passed through the sieve will go down, and what remains in the sieve dense part, pour into another saucepan.

8. Here is such a mass for the pasta turned out. Now put it on the stove and cook for 30-60 minutes. Optionally, you can add salt to your liking.

9. Stir occasionally and after a while, when the mass acquires the necessary density, it will be ready. Now it must be put in a pre-sterilized jar and closed with a lid. Here's what we got.

10. Turn it over and wrap it in something warm. Let it cool completely until tomorrow. Store somewhere dry and cool, such as a cellar or basement.

Cooking tomato paste for the winter without vinegar

If, in addition to tomatoes, you also collected big harvest apples, you can also use them to make tomato paste. With the addition of apples, it turns out with rich taste and soft texture. If you want a winter preparation with sourness, add sour apples, more sweet - respectively sweet. And if you consider that it is prepared without vinegar, then this is just doubly good!

Ingredients:

• 4 kg of tomatoes;
• 1 kg of apples;
• ½ kg of onion;
• 3 tbsp Sahara;
• 3 tbsp salt;
• 20 black peppercorns;
• 8 bay leaves;
• 5 whole cloves;
• 1 tbsp red pepper;
• 1/2 tsp ground cinnamon.

Cooking:

1. For this recipe, select the most ripe and fleshy tomatoes. Together with apples and onions, grind them in a meat grinder. Then the grated ingredients should be poured into the pan and mixed.

Don't cook in aluminum cookware, as aluminum oxidizes, thereby toxic substances can enter the products.

2. This mixture should be boiled over a fire for 1 hour, stirring occasionally.

3. After an hour, add sugar and salt. You can vary their number according to your taste. Mix well again and then put black pepper, Bay leaf, cloves, red pepper and cinnamon.

4. Then mix everything well again and continue to simmer for about 3 hours. After this time has elapsed, the sauce will be ready.

5. The result should be about 3 liters of sauce. Therefore, we have prepared the 6th floor liter jars, each of which was added boiling water (half a jar) and closed the lid. Due high temperature and a pair of jars along with a lid will be sterilized if they are left in this state for 10-15 minutes.

6. After that, open the lids and pour out the boiling water. Then turn the jars upside down and place on a towel to remove excess moisture. Pour the resulting sauce into jars.

7. The next day, when it has cooled down, put it in a cold place, in a cellar or refrigerator. If desired, you can rub it through a sieve to get a more homogeneous mass and resemble a store product.

How to quickly make tomato paste from a tomato using a blender

I also cook it with a blender. How useful is this device? And the fact that he can quickly and thoroughly chop the tomatoes along with other ingredients, thus saving my time. If you don't have one, be sure to get one. indispensable assistant in the kitchen. Although, if you have a food processor, you can use it instead of a blender.

Ingredients:

• 9 kg. tomatoes;
• 800 gr. Luke;
• 100 gr. garlic;
• 750 gr. Sahara;
• 6 tbsp salt;
• 200 gr. vinegar (9%);
• 5 bay leaves;
• 1 tsp cloves;
• 1 tsp ground cinnamon.

Cooking:

1. Dip the washed tomatoes in a pot of boiling water for 2 minutes. Then take them out of the boiling water and pour cold water and leave for a few minutes. This will make it easier to remove the skin.

2. Now we peel off the skin from them and cut into small pieces. Then put them in a purified form in a blender. Add chopped onion, garlic and chop.

3. This is what should happen.

4. Then put this mass in a saucepan and place on the stove. When it boils, cook for another 45 minutes. Remember to stir constantly so that the pasta does not burn.

5. After a while, add sugar, salt and mix well. Cook for another 45 minutes.

6. Next, take bay leaves, cloves, cinnamon and red pepper and wrap them in a small layer of gauze, in a bag. Throw this bag into the brew and simmer for another 1.5 hours. Then add 200 ml of vinegar and continue to cook for 20 minutes.

7. Now pour the composition into jars and roll up the lids.

Store tomato paste with the lid down to prolong its shelf life.

Video recipe for thick tomato paste for the winter, cooked in a slow cooker

Sometimes, to cook tomato paste, you can simply use a slow cooker. What could be easier to just turn on such a wonderful device, dial the desired mode and go about your business, and at the same time not worry that she will run away or burn. By the way, it is well suited for making soups, sauces or noodles. Watch this video recipe.

Recipe for making tomato paste through a juicer

You will need a juicer to make this pasta. Of course, it also greatly speeds up cooking, and it also forms the juice more uniform, without seeds and without large pieces fruits. Briefly prepared like this. Squeezed juice through a juicer is boiled in a saucepan over moderate heat until foam appears and to the desired density. Pour into hot sterilized jars and you're done!

Ingredients:

• 9 kg of tomatoes;
• 2 tbsp salt.

Cooking:

1. Cut the washed tomatoes into slices and pass through a juicer.

2. Put the resulting tomato juice on slow fire. You don’t have to constantly stand at the stove, just stir every 10-15 minutes for 1.5 hours. After this time, the composition will thicken, its volume will decrease and then you need to stir more often.

3. Add salt. Although you can not put it, because such a paste will be well preserved in the refrigerator if the jars and lids are well sterilized. As soon as bubbles appear, it will mean that it is almost ready. At this time, you need to stand at the stove and stir continuously so as not to burn.

4. Arrange it in sterilized jars, tighten the lids well. Turn upside down and cover with a thick cloth. Let cool and then store. The result is 1.5 liters of tomato paste.

Here, perhaps, are all the recipes for such a tomato preparation using modern kitchen appliances and without. By the way, do you know how to store open tomato paste? Everything is very easy. When you open the jar and take the right amount of it, trim the top with a spoon and pour in a little refined vegetable oil (about 1 cm). This is a kind of protective barrier in which our product will not become moldy.

Tomato paste is used to prepare many dishes, it is needed in winter and summer, and if in summer it can often be replaced fresh tomatoes, then in winter you have to use a purchased product. However, zealous housewives prepare tomato paste at home. It is much tastier than store-bought, besides it does not contain artificial dyes, flavors, thickeners and preservatives. In order to make tomato paste at home with your own hands, you need to know the features of its preparation technology and recipes.

How to cook tomato paste at home

When preparing tomato paste at home, you need to achieve several goals: to get a thick tomato mass without seeds, skins and foreign inclusions, to ensure that it is well stored at room temperature. To do this, you need to know a few secrets.

• Juicy tomatoes are not suitable for tomato paste, fleshy ones are needed and must ripen no earlier than August. At the same time, they must be ripe, but not overripe: rotten ones will spoil the workpiece.
• There are several ways to chop tomatoes:
  • After manually peeling the skin and seeds, grind the pulp in a blender or with a meat grinder.
  • Boil the tomatoes cut into slices, cool and rub through a sieve.
  • Use a juicer with a special nozzle for tomatoes.
• In order to thicken tomato puree, turning it into a paste, there are also several technological methods:
  • Hang in a linen bag for 8-10 hours so that the excess juice drains, and only tomato pulp remains in the bag.
  • Boil the pulp four times in a saucepan on the stove, stirring the contents all the time. This takes several hours.
  • Boil in a slow cooker.
  • Evaporate excess liquid by placing a baking sheet with tomato pulp in the oven for one and a half to two hours.
• Jars for tomato paste must be sterilized, as well as lids for them. It is preferable to choose jars of small volume. It is convenient to sterilize them in the oven.

The technology option often depends on the recipe chosen, but if it does not indicate exactly how to grind tomato pulp and evaporate excess liquid from it, then the hostess can apply a method that seems to her more convenient and less laborious.

Classic tomato paste recipe

• tomatoes - 3 kg;
• onions - 0.5 kg;
• grape vinegar (3 percent) - 100 ml;
• bay leaf - 4 pcs.;
• salt - 50 g;
• sugar - 100 g.

Cooking method:

• Sort, wash the tomatoes and cut each into 6-8 pieces.
• Fold up tomato slices in a cauldron or pan with a thick bottom.
• Remove the skin from the onion and chop it in small pieces arbitrary shape.
• Put onion slices and laurel leaves to the tomatoes.
• Place the saucepan over low heat and cook until tomato slices the skins will not come off. It will take about an hour. At this time, periodically you need to mix the tomato mass so that it does not burn.
• Remove the pan from the heat and wait until the tomato mass has cooled to about room temperature. Rub it through a sieve.
• Put the tomato paste back on the stove in the same saucepan. You need to cook it for so long until it decreases in volume by at least three times.
• Pour sugar and salt, pour in vinegar and cook for another 10 minutes.
• Pour into pre-prepared jars, roll up. After cooling, the jars can be stored in the pantry and opened as needed. open jars should only be stored in the refrigerator.

Tomato paste according to this recipe is very tasty and fragrant. Its preparation at home takes a lot of time - about 5 hours, but the result is worth it. However, there are more simple recipes, focused, for example, on the use of a multicooker.

Tomato paste "Appetitka" (recipe for multicooker)

• tomatoes - 1 kg;
• bell pepper - 1 kg;
• sugar - 0.2 kg;
• salt - 60 g;
• garlic - 50 g;
• burning Bell pepper- 100 g;
• vinegar (9 percent) - 30 ml;
• vegetable oil - 100 ml.

Cooking method:

• Wash the tomatoes, make cross-shaped incisions on their skins. Dip in boiling water for 5 minutes, then transfer to cold. Clear. Cut into 4 parts, remove the seeds with a teaspoon, chop the pulp with a blender and put in a multicooker bowl.
• Wash stinging and Bell pepper, remove the seeds from them, cut into several pieces and also chop. Put in tomatoes.
• Pass the garlic through a press and add to the multicooker bowl.
• Put in it all the other products (oil, salt, sugar), add vinegar, stir.
• Set the "Extinguishing" program for 90 minutes.
• Arrange in sterilized jars, seal them. After cooling, it is better to remove the jars in cool place but you can store them at room temperature.

Homemade tomato and pepper paste prepared according to this recipe turns out to be quite spicy. It can be used instead of a sauce, and not just as a dressing.

Tomato paste in the oven

• tomatoes - 2 kg;
• salt - 40 g;
• vinegar (9 percent) - 30 ml;
• olive oil- 60 ml.

Cooking method:

• Cut the tomatoes into slices and cook for half an hour over low heat, cool.
• Rub the tomato mass through a sieve.
• Mix the resulting puree with salt, oil and vinegar, put on a baking sheet or in a baking dish.
• Put in the oven, preheated to the minimum temperature, for two hours.
• Remove the tray periodically and stir the contents.
• Arrange in sterilized jars, cork them.

This paste can also be spread out in plastic trays and frozen. In this case, it will need to be stored in freezer, for use, it will be necessary to get the paste in advance.

Easy homemade tomato paste recipe

• tomatoes - 5 kg;
• vinegar (9 percent) - 80 ml;
• rock salt - 100 g.

Cooking method:

• Wash the tomatoes well, cut off the stalks and the part of the pulp adjacent to them. Cut the tomatoes into pieces and pass through a meat grinder or, even better, through a juicer.v
• Pour thick tomato juice into linen bag and hang it over the pan for 8 hours (you can overnight).
• In the morning, transfer the tomato pulp from the bag to the pan.
• Put the pan on the fire, bring the tomato puree to a boil, pour in the vinegar, cook for a quarter of an hour.
• Salt and cook the same amount more.
• Arrange in jars that need to be sterilized beforehand. close metal lids. After cooling, remove to a cool room.

Despite the ease of preparation, homemade tomato paste is delicious and keeps well even at room temperature. Its advantage is ease of manufacture, the absence of spices, which makes it possible to add it to almost any dish during its preparation. Fans of spicy dressings may like more complicated recipe homemade pasta.

Spicy tomato paste

• tomatoes - 4 kg;
• salt - 30 g;
• onions - 0.3 kg;
• sugar - 0.3 kg;
• apple cider vinegar - 0.25 l;
• cinnamon sticks - 4 pcs.;
• allspice peas - 20 pcs.;
• bay leaf - 4 pcs.;
• rosemary - 10 g.

Cooking method:

• Remove stems from washed tomatoes. Cut the tomatoes themselves into slices and put in a cauldron or pan with a compacted bottom.
• Cut the peeled onion into half rings and add it to the tomatoes.
• Place the pot of vegetables on the stove and cook for 25-35 minutes until the skins are completely removed from the tomatoes.
• Remove from heat and let the mass cool to a comfortable temperature.
• Rub it through a sieve. Transfer back to saucepan.
• Wrap the pepper in cheesecloth and lower to the bottom of this pan. Put cinnamon sticks, rosemary, bay leaves there.
• Bring the mass to a boil, cook for a quarter of an hour and remove all the spices from it.
• Boil until the mass is reduced in volume by three times.
• Pour salt with sugar, pour in vinegar, boil for another 10 minutes.
• Divide the tomato paste into sterilized jars. Seal and leave to cool.

Tomato paste prepared according to this recipe has spicy aroma. If necessary, she can replace the sauce.

Italian tomato paste

• tomatoes - 5 kg;
• onion - 0.5 kg;
• table vinegar - 200 ml;
• salt - 60 g;
• cinnamon (stick) - 1 pc.;
• black peppercorns - 25 pcs.;
• cloves - 15 pcs.;
• vegetable oil - 100 ml.

Cooking method:

• Wash the tomatoes and cut off the stems. Peel the onion.
• Turn the vegetables through a meat grinder, pour the resulting mass into a canvas bag, hang it over the basin overnight.
• In the morning, transfer the contents of the bag to a cauldron (it can be replaced with a saucepan with a thick bottom).
• Put all the spices in a small linen bag or gauze, while the cinnamon stick can be broken into several pieces.
• Put the cauldron on the fire and bring the tomato-onion mixture to a boil.
• Put spices in it, cook it for another 15 minutes. Take out the spice bag.
• Pour in salt, pour in vinegar, cook for another 10 minutes.
• Sterilize the jars and spread the tomato paste over them.
• Pour some oil into each jar.
• Seal the banks. If you plan to store tomato paste in the refrigerator, then you can close the jars with plastic lids.

If you make homemade tomato paste according to this recipe, it will turn out to be very fragrant. It can be served instead of pasta sauce, vegetable casseroles, use as a dressing in the preparation of fish dishes.

By combining spices, you can get tomato paste with a unique flavor. She will always help out when you need to season dishes, prepare tomato sauce, and sometimes even be able to replace it.

Time: 40 min.

Servings: 12-15

Difficulty: 3 out of 5

Fabulously delicious tomato paste for the winter in a slow cooker

IN Lately more and more often you can find inscriptions on product packaging - “environmentally friendly”, “non-GMO”, “without preservatives”.

Fashion on proper nutrition This is good, of course, but similar products are more expensive than usual, and in a crisis everyone is trying to save.

The lion's share of such food can be prepared at home, for example, today we decided to present you a recipe for tomato paste.

It is ideal for adding it to soups to give a bright and juicy color, for pasta dishes - this is the perfect combination for them, or just as an option for right sandwich: black fragrant bread, and a spoonful of tomato spicy paste from tomatoes will be a great snack.

Tomato paste in a slow cooker to cook without special efforts, and it will be possible to cook more of it, so that it is enough for the whole winter.

The recipe is designed for 3-4 jars of 1 liter.

Important: When choosing tomatoes for pasta, look for large, fleshy fruits with no dark, rotten spots or damage. The more perfect and riper the tomatoes are, the more likely it is that homemade pasta from them will stand all winter and not deteriorate.

Step 1

Wash the selected tomatoes with cold water, cut in half and remove the stem. Very often in our time you can find vegetables with a white thick core inside - it must also be cut out, because it is tasteless and hard.

If you decide to use tomatoes with some flaws, then carefully cut them out of vegetables. Cut the vegetables into large pieces.

We put everything in a large bowl, and pierce with an immersion blender until a uniform mass is formed.

On a note: if you don't have an immersion blender, don't worry, you can still use our recipe to make pasta at home. Just put the tomatoes in the bowl of the multicooker, select the "Stew" function, and cook without salt and spices for 30 minutes.

Then we wipe the softened vegetables through a sieve - it will turn out perfect base for mashed potatoes, without stones and films from the peel, which can be returned to the slow cooker again by adding other additives to it to prepare tomato paste for the winter.

Step 2

Peel the onion from the husk, rinse under water to beat off the pungent odor. Peel the garlic cloves and grind in a blender along with onions until a pulp is obtained.

Pour vegetable oil into a multicooker bowl. Add mashed tomatoes, a mushy mass of onion and garlic.

Salt to taste and mix well. You can add any other spices, but keep in mind that the recipe itself is quite fragrant, due to the presence a large number garlic and onions, and it is desirable that these smells are not interrupted by other spices.

You can slightly change the recipe without adding the above vegetables, but add salt and add, for example, a mixture of Provence herbs.

Step 3

On the scoreboard of our kitchen assistant select the "Extinguishing" mode. The time it takes to cook tomato paste at home is 35 minutes.

The first 5-7 minutes must be cooked with open lid to bring the tomato paste to a boil.

Now close the lid of the multicooker, and wait for the end of the cooking process. Five minutes before the end of readiness, be sure to taste the tomato paste, and add salt if it seems unsalted. This must be done so that homemade pasta can definitely stand all winter.

On a note: interestingly, if you cook food in a slow cooker, then it does not burn, as it would be if we cooked in a saucepan. However, occasionally it is worth stirring the contents magic pot to avoid possible product sticking.

Step 4

While the slow cooker is cooking, let's sterilize the container. Wash well with baking soda glass jars along with covers.

IN large saucepan boil water, put a grate on top of it, on which we place the jars upside down. A container with a volume of 0.5-0.7 liters will be sterilized for 10 minutes.

Lay out finished product on the banks, roll up the lid, turn upside down, cover with a blanket, and let them cool at room temperature.

We store the product in the refrigerator. That's the whole recipe. It was easy, right?

Tomato paste is an indispensable product in any kitchen. With it, the taste of any dish becomes richer and more aromatic, and the food itself takes on a beautiful reddish hue.

The chemical composition and benefits of tomato paste

Tomato paste is not only tasty supplement to dishes, but also a valuable source useful substances and vitamins.

100 grams of the product contains:

• trace elements: copper, iron, zinc, cobalt, iodine;
• macronutrients: potassium, calcium, magnesium, phosphorus, etc.;
• organic components: proteins, carbohydrates, water, starch;
• vitamins: C, B2, B9, B1, B6, A, E.

IN shop product contains much less nutrients. It is much better to cook such a pasta in the summer from fresh vegetables and keep this storehouse of vitamins, macro- and microelements until winter.

Tomato paste - a basic tomato recipe

You will need:

• onion - 2 pcs.;
• water - 0.1 l;
• salt to taste;
• granulated sugar - 0.1 kg;
• tomatoes - 3 kg;
• vinegar - 100 g.

Cooking algorithm:

1. We wash the tomatoes under the tap, cut out the stalk and spoiled pulp, if any.
2. Cut vegetables into halves. If you have very large tomatoes, then you can divide them into quarters. We put them in a saucepan.
3. Finely chop the peeled onions and add to the tomatoes.
4. We turn on the gas, pour the indicated amount of water and wait until the paste boils.
5. We put the fire on minimum power and cook the composition for another 15 minutes.
6. After that, the tomatoes should become soft and it will not be difficult for us to grind the tomato mass through a sieve after it has cooled.
7. Throw away the remaining tomato skin in the sieve.
8. We return the pan to the fire and cook the tomatoes until their volume decreases by 5 times.
9. Constantly stirring the pasta, pour salt and granulated sugar into it.
10. As soon as the mass has boiled down, pour the vinegar and pour the food into jars, having sterilized them in advance.
11. Tighten the lids tightly and cover them with a blanket.
12. After the jars have cooled, remove the blanket. Now you can safely add delicious homemade pasta in borscht, stew and other dishes. Bon appetit!

How to cook in a slow cooker

Grocery list:

• salt to taste;
• tomatoes - 1 kg.

Step by step preparation:

1. My tomatoes running water, remove the stalk and hard parts of the fruit, cut the pulp into four parts.
2. We put the slow cooker in the "Extinguishing" mode, put the tomatoes in a bowl kitchen appliance and cook within one hour.
3. After that, the softened vegetables are transferred to a sieve and grind. Throw away the peel and seeds that remain on the surface.
4. Pour the crushed mass of tomatoes together with the juice back into the slow cooker, select the “Baking” item on the instrument panel, set the timer - 25 minutes.
5. Cooking with the lid open, do not forget to stir.
6. When the food is halved in volume, turn off the slow cooker and add salt.
7. We sterilize the lids and jars, lay out the resulting paste on them.
8. In a pot with hot water set the filled containers, cover them with lids and boil for 20 minutes.
9. Then we roll up and cool.

In Italian

Italian-style tomato paste is surprisingly fragrant and spicy in taste. Be sure to try!

What to take:

• oregano - 15 g;
• sugar - 25 g;
• four fresh tomatoes;
• olive oil - 30 ml;
• three cloves of garlic;
• canned tomatoes - 0.8 kg;
• one bulb.

How to prepare tomato paste at home:

1. Chop the peeled onion into small pieces. We crush the garlic in a garlic press.
2. We heat the olive oil in a saucepan and pour the pieces of onion and garlic into it.
3. Saute vegetables for 8 minutes.
4. Cut into slices canned tomatoes. We shift them into a pan with a fry, pour oregano and sugar.
5. Simmer everything together for 20 minutes. Future pasta should thicken a little during this time.
6. We remove the skin from fresh washed tomatoes, cut the pulp and send it to the pan. We cook the dish for another 5 minutes. Additionally, you can season the pasta with black pepper and salt to taste.
7. We mix the paste. You can immediately add it to your dishes. Bon appetit!

Homemade tomato paste for the winter

Required products:

• tomatoes - 6 kg.

How to cook tomato paste for the winter:

1. Wash fresh ripe tomatoes under the tap, cut off unnecessary parts.
2. We cut vegetables large. Even crumpled tomatoes can be used, the most important thing is that they are not spoiled.
3. Place the tomato slices in a saucepan and start cooking.
4. We set the average power of the fire and cook for 30 minutes.
5. After that, the tomatoes will become soft, and the skin will move away from the pulp. Then we dump the mass of tomatoes into a sieve in several steps and rub it with our hands.
6. We remove the remaining peel and seeds, and juicy pulp put back into the bowl.
7. We have an almost full pot of future pasta. Now it must be boiled down to a quarter of the height of the container. This will take about 5 hours. Remember to stir occasionally to avoid burning.
8. At the end of cooking, you need to carefully monitor the tomato paste and stir more often.
9. The result was a thick, rich red paste. It remains to shift it into sterilized jars and tighten the lids.
10. We cool the containers and place them in a cold place in order to enjoy the taste of summer tomatoes in borscht or stew in winter.

Recipe for spicy lovers

List of ingredients:

• vinegar - 200 ml;
• sugar - 0.2 kg;
• fresh tomatoes - 3 kg;
• two bay leaves;
• mustard powder - 20 g;
• spicy ground pepper- 18 g;
• water - 200 ml;
• six peas of black pepper;
• onion - 0.5 kg.

Step by step cooking tomato paste:

1. Remove the skin from the tomato. To do this, dip the vegetables in boiling water, and then in cold water, as a result of which the skin will easily come off the vegetables.
2. Divide them into halves and put them in a bowl.
3. Shinkuem small pieces peeled onions and pour over the tomatoes.
4. Pour the pieces of vegetables with water and start cooking.
5. As soon as the dish boils, cook for another 15 minutes.
6. We cool the softened mass and transfer it to a sieve, where we grind it with our hands. If seeds remain on the surface of the sieve, then we immediately throw them away.
7. Separately, warm the vinegar in a container, pour it in hot peppers, add the leaves of parsley and peas of black pepper.
8. As soon as the vinegar boils, pour it into a saucepan with grated tomatoes.
9. We continue to cook spicy pasta until its volume is reduced by 3 times.
10. After that, pour salt, mustard and sugar into the dish.
11. We wait for boiling and cook for another 5 minutes.
12. It remains to decompose the spicy tomato paste into jars and cool.

This version of the pasta can be added to soups, it will give them a unique spicy taste.

A simple blender

If you do not want to mess around for a long time, rubbing the tomatoes through a sieve, then use a blender - and things will go much faster.

Main products:

• salt to taste;
• tomatoes - 5 kg.

Cooking step by step:

1. Wash the tomatoes well, cut into pieces and load a little into the blender bowl.
2. We grind all the fruits. If after that there is too much juice left, then we drain it, but not all.
3. We shift the homogeneous mass into a saucepan and cook over medium heat until reduced in volume by 4-5 times.
4. After that, salt the pasta and pour into containers.



You will need:

• ground black pepper - 10 g;
• 10 cinnamon sticks;
• tomatoes - 4 kg;
• ground cloves - 8 g;
• coriander - 10 g;
• parsley and cilantro - to taste.

Action algorithm:

1. Heat water in a saucepan until it boils.
2. Cut the washed tomatoes in half, remove the "bad" places.
3. Place a sieve in a saucepan and transfer the halves of the tomatoes there.
4. We cook the mass for 10 minutes, after which we take out the sieve with tomatoes and grind them, throwing out the exfoliated peel.
5. Add salt to the resulting juicy mass and pour it into the pan.
6. We heat the oven to a temperature of 200 degrees and close our tomatoes in it for 2 hours.
7. As soon as the paste reaches the desired thick consistency, pour all the seasonings.
8. We tie the washed cilantro and parsley in a bunch and lower it into the sauce.
9. Cook in the oven for another 30 minutes, after which we remove the herbal bunch.
10. It remains to roll up the spicy fragrant paste in jars and cool.

Having such a blank at home in winter is a fabulous pleasure! Its aroma fills the kitchen, reminiscent of a sunny summer, and the dish comes out extraordinarily tasty, fortified and bright.