Prepare tomato paste. Grape Vinegar Tomato Paste Recipe

Tomato paste is a hotly loved and widespread product in our country. Housewives use it in the preparation of a wide variety of dishes from borscht and hodgepodge to tomato juice and bolognese pasta. The need to use tomato paste increases in winter, when there are no ripe tomatoes from the garden, and for cooking, preparations stored in summer come to the rescue.

The stores offer a wide range of ready-made tomato paste, but most often in the production process, technologists use various kinds of additives that improve the taste, texture and shelf life of the finished product. This tomato paste looks chic on the outside, but how beneficial is it for health in reality? After all you can prepare healthy and tasty pasta from tomatoes with your own hands home for the winter. To speed up the cooking process, you can also use the very popular and convenient multicooker and make tomatoes according to the recipe from this article.

In addition, the winter diet often involves a shortage of fresh vegetables and fruits, so homemade preparations are an excellent option to maintain health.

If you've been enjoying a bountiful harvest of tomatoes in the summer, one of the best ways to save up vitamins for the winter, as well as "utilize" a huge amount of vegetables, is to make tomato paste.

How to cook tomato paste at home without special equipment?

Tomato paste can be prepared in two ways: by boiling and by straining (weighing).

Various recipes suggest using the first or second method, there are many proponents of both the use of boiling and decanting in their recipes.

Recipes according to the decantation method - involves the use of cottage cheese production technology, grated tomatoes in a meat grinder or blender are placed in a linen (chintz, gauze, linen) bag and hung over a bowl, allowing the maximum amount of liquid to drain, facilitating and speeding up the process of evaporating moisture, boiling tomatoes to the usual thick consistency.

If you cook tomato paste according to the boiling method, then cooking may take longer, since it is recommended to cook in 3-5 receptions, all excess liquid should boil away, and this takes several hours. To speed up the cooking process using this method, you can use a slow cooker or oven.

There are a huge number of recipes on how to cook tomato paste at home for the winter, including in a slow cooker. You can cook exclusively from tomatoes, you can add salt, as well as with or without vinegar, you can even add apples or bell peppers. It all depends on your taste and imagination.

Tomato paste (classic recipe)

Among the large number of recipes, the most popular is the classic recipe, in which the main ingredients are tomatoes and salt. Tomato paste prepared according to this recipe has a rich taste and aroma; it was our grandmothers and mothers who added it to soups.

The main condition for harvesting tasty and thick tomato paste for the winter is ripe tomatoes, varieties with a low liquid content, such as “cream” or “Baku” tomatoes, are best suited. The more fleshy the tomatoes, the faster the tomato paste will acquire the desired consistency, the less time it will ultimately take to cook.

Ingredients:

tomatoes - 5 kg

Recipe:

The process of boiling tomatoes to the consistency of tomato paste can be significantly accelerated using the “weighing” method. In this case, the tomatoes are passed through a meat grinder, placed in a cloth bag - flax and cotton are well suited for this purpose - for 5-8 hours (possible at night), which is hung over a basin or bowl so that all excess liquid from the glass bag into a container . Then the resulting thick mass is placed in a saucepan and boiled for 20-30 minutes until tender.

You can also speed up the process of boiling tomatoes using a slow cooker. We bring to your attention a recipe for making tomato paste at home in a slow cooker.

Tomato paste at home in a slow cooker

Ingredients:

tomatoes - 1 kg

salt - to taste

Recipe:

1. The first thing to do is prepare the tomatoes: wash, quarter, remove the stalk and any other hard or suspicious parts with a knife.
2. Then place the tomatoes in the slow cooker and cook in the "Stew" mode for 1 hour.
3. Rub the resulting softened tomatoes through a sieve. The seeds and skins can be discarded.
4. Pour the resulting juice with pulp back into the slow cooker, cook in the "Baking" mode for 20-25 minutes with the lid open, stirring constantly to prevent burning.
5. When the tomato paste is reduced in volume by 2 times, salt to taste and turn off the slow cooker.
6. Jars and lids must be sterilized first.
7. Put tomato paste in a pre-prepared jar and cover with a lid, place in a saucepan with water heated to 60 degrees and boil for 20 minutes, then tightly close the jar with a lid and leave to cool at room temperature.

One of the most convenient ways to prepare tomato paste is the method proposed below.

Tomato paste in the oven

Ingredients:

Tomatoes - 4 kg

Coarse salt - 4 tablespoons

Olive oil - 0.5 cup

Many people will appreciate homemade tomato paste in winter, when it can be used to make pasta sauce, gravy, and even tomato juice, simply by stirring the paste with salt.

In any of the above recipes, you can add your favorite spices, then it is better to place them in a cloth bag, cook with tomatoes and throw them away. This way, you will keep the classic look while adding nice spicy notes.

At first glance, it may seem that tomato paste is easy to prepare. Grated tomatoes and you're done! But in fact, there are a lot of nuances and different ways of cooking.

This article is for those who love natural products. He wants to know what exactly his meal consists of and in what conditions it was prepared.

Tomato paste can easily replace most sauces. As the saying goes: “if you want a dish to be delicious, add tomatoes.” Fully agree with this statement.

Today I will show you 7 ways to cook pasta and how to stock it up for the winter. Arm yourself with pens and notebooks, you will have something to write down!

By the way, friends, if you would like to get acquainted with the recipes for making tomato juice, then I just found great recipes for you! Follow the link and try http://recepty-kulinara.ru/tomatnyj-sok-na-zimu-recepty.html

Tomato paste is a sauce that can be found on the table of an impressive majority of people. They only differ from each other in that someone buys it, and someone makes it himself.

If you are one of those who are interested in personal cooking, then you have come to the right place. Read, learn and cook in your own kitchen. Good luck!

Ingredients:

• tomatoes - 4 l;
• salt - 1 tbsp. spoon with a slide;
• vegetable oil - 2 tbsp. spoons;

Cooking:

1. We wash the tomatoes and scroll through the fine nozzle of the meat grinder.

2. Pour salt into the resulting mass and pour in the oil. Put on the stove and bring to a boil.

3. After the pasta boils, cook for 15-20 minutes. If your tomatoes are not fleshy, but watery, then cook a little longer (30-40 minutes).

4. Mix and pour into clean sterilized jars.

Here is such a simple and uncomplicated recipe. Only 3 ingredients, and enough for several large families! Bon appetit and delicious winter!

Delicious tomato paste for the winter through a blender

Tomato paste or, as it is called in another way - homemade ketchup is an indispensable product. Sauces are needed in order to add a new flavor to the dish. The best way to do this is to make your own sauce.

For those who are independent like me, I suggest studying a homemade recipe. And then run to cook it soon!

Ingredients:

• tomatoes - 5 kg;
• salt - 3 tablespoons;

Cooking:

1. First of all, we choose fleshy tomatoes on the market. Then wash them well and grind them with a blender.

2. Add salt to already grated tomatoes.

Salt will help to “push out” excess liquid.

3. Now strain the pasta through a sieve to get rid of the water altogether. We only need pulp.

4. Put on the stove and cook for about 15 minutes. Let cool a little and twist again in a blender.

5. Wipe through a sieve again to get rid of the "irregularities" of the sauce. It turns out a beautiful homogeneous mass.

6. Can be bottled. For convenience, use small jars, for example, from fish caviar. And don't forget to sterilize them!

Such simple actions and such a pleasant result - the perfect combination. Hope you liked the recipe. And if not, then scroll on. There are many interesting things ahead.

Tomato paste through a meat grinder and without sterilization

Sterilization is not always necessary. Many modern housewives have abandoned it altogether. They explain this by saying that the main thing is the washed jars and the ingredients themselves.

Well, there is some truth here. I myself often practice, but sometimes I still want to “insure” myself. This recipe is for rebellious and courageous housewives.

Scroll down to find out all the secrets!

Ingredients:

• tomatoes - 5 kg;

Cooking:

1. We take our tomatoes and cut them in half, or if the size of the berry is large, then into 4 parts. We send everything to the meat grinder.

2. We put our pasta on the burner to boil. But no more than 10 minutes, otherwise it will thicken a lot.

3. Be sure to sterilize banks. And only after that we pour the resulting mass into them.

4. Roll up the lids and turn the jars over to cool completely.

Once you have stocked up on a few jars of this sauce, you can definitely not worry that there will be nothing to add to the dishes in winter. This is the perfect solution! Bon appetit!

A simple video recipe for tomato paste in a slow cooker

Modern technologies make our life easier. So let's use them to the fullest. It is quite possible to cook tomato sauce in a slow cooker.

For all the details, watch the video recipe. Enjoy watching!

Ingredients:

• tomatoes - 3 kg;
• salt - 1 tablespoon;
• Italian herbs - to taste;

Thick tomato paste with starch at home

Each hostess is looking for her "ideal" consistency. Ready to help with it! Today we will mix the necessary proportions. But you can customize everything for yourself, because each recipe is unique!

Happy research! Don't forget a notebook and a pen, you'll have something to write down.

Ingredients:

• tomato juice - 2 l;
• onion - 4-5 pcs.;
• salt - 1 tablespoon;
• sugar - 100 g;
• starch - 1.5 tablespoons;
• apple bite - 50 ml;

Cooking:

1. Cut the tomatoes so that it is convenient to throw them into a meat grinder (or juicer) and twist them.

2. Now chop the onion with a blender and mix with tomato juice. Put on medium heat and boil for 20-25 minutes.

3. At the end of cooking, add salt and sugar and pour in vinegar. Optionally, you can add your favorite seasonings.

4. The final ingredient we will have is starch. We mix it with a small amount of still raw tomato juice and when they reach a homogeneous mass, pour into a hot dish.

5. Now we can pour it all into sterilized jars and you're done!

If you decide to cook ketchup according to this recipe, then all the guests will be delighted and will beg you for this wonderful recipe!

How to make tomato paste with a juicer

You need to use all available means! I'll show you how to use the technique you didn't think of at first. Follow each step below.

Ingredients:

• tomatoes - 5 kg;
• salt - 1.5 tablespoons;

Cooking:

1. First, let's run our tomatoes through a juicer.

2. Put the juice on the stove and cook for 20 minutes. In a separate pan we put the cake from the tomato and also put it on the fire. Grind it with a blender and cook for 30 minutes.

3. Mix the mass together with the juice and salt. Now all this can be poured into banks. But do not forget to sterilize them before use.

It is not always the cake that needs to be sent to the trash. Here is a good example of how to make it a cool sauce. Take note!

Tomato paste with apples at home

Try to cook tomato paste in this way and the taste will really surprise you!

Ingredients:

• tomatoes - 6 kg (ready, peeled);
• apples - 12 pcs. (2 pieces per kg);
• sugar - 18 tbsp. spoons;
• salt - 5 tbsp. spoons;
• vinegar 9% - 12 tbsp. spoons;
• garlic - 12 teeth;
• black pepper - 20-30 peas;
• allspice - 12 peas;
• carnation - 12 umbrellas;
• ground nutmeg - 1 teaspoon; 1
• ground cardamom - 0.5 tsp;
• bay leaf - 6 pcs.;

Cooking:

1. First of all, cut the apples into slices, and the tomatoes into quarters. And set to simmer for 1.5 hours. Be sure to stir occasionally.

2. Grind all the spices in a mortar. Leave the bay leaf whole. Grind the garlic with a knife or through a press.

3. After 1.5 hours have passed, add sugar, salt, garlic, spices along with bay leaf and mix thoroughly and let it boil for 20 minutes.

4. After the required time, using a blender, grind the resulting mass.

5. Pour the sauce into jars and you're done. Only they must be sterilized, do not forget.

That's all the recipes for today. I will be glad if you find something for yourself. The recipes are all simple, some have only 2 ingredients. Try it, it's so easy to make, and this natural sauce will be on your table all winter. Bon appetit and see you in new recipes!

Homemade tomato paste, prepared with your own hands, unlike the purchased counterpart, is useful because it has retained the taste and aroma of fresh tomatoes. This is a concentrated mass obtained by boiling and rubbing ripe tomatoes, and retaining a lot of useful substances during the heat treatment. There are two types of tomato harvesting: simple, unsalted pasta, and with the addition of salt.

In different countries, the taste of pasta is different. Italians put spicy seasonings in the tomato - garlic, basil, red pepper, oregano. The Greeks have a milder taste, they strive to preserve the taste of natural tomatoes. In the tomato paste of Caucasians, one can catch the characteristic nutty notes inherent in their cuisine.

How to prepare a tomato at home

Keep some tips for making your own tomato paste.

• For harvesting, select the most ripe tomatoes, not too juicy, fleshy.
• If you use your own tomatoes grown on the site, try to process them on the day of harvest, the vegetables will have more lycopene, a substance valuable for health.
• To spend less time boiling the tomato, be sure to drain the excess juice. If possible, put the mass obtained after grinding into a gauze bag. Hang up, letting the juice drain naturally.
• You can grind tomatoes in puree in any way possible. Use an electric meat grinder, juicer, adapt a blender or a regular sieve.

What can be added to the workpiece:

Simple pasta is good on its own, but made from ripe tomatoes, it will turn out fragrant and tasty. Many housewives, using concentrated tomato for restoring tomato juice, preparing sauce for spaghetti, pizza, cooking borscht, put various spices and spices in the product in advance. Add basil, dill, hot and black pepper, garlic.

Advice! In an open jar, tomato paste quickly becomes moldy. In order not to lose the leftovers, using a part, smooth the top. And then sprinkle with salt, or pour vegetable oil.

A simple recipe for tomato paste through a meat grinder

The easiest way to cook tomatoes at home. It is considered a classic because it does not contain any additives.

You will need:

• Red tomatoes - 10 kg.

How to prepare a homemade tomato:

Divide the tomatoes into halves and quarters. Cut off the whitish part of the stem.

Scroll through a meat grinder, or punch with a blender.

Drain excess juice. Pass through a sieve to remove the seeds and skin.

Put the bowl of puree on the stove. On a fire of low power, begin to boil the contents.

Soon the liquid will begin to evaporate, the paste will begin to thicken. The thicker the tomato, the more often it needs to be stirred.

Boil the mass to the required density. Depending on the juiciness of the tomatoes, this will take up to an hour, sometimes up to 1.5 hours. The product will darken and change color.

Fill the jars, roll up. Cool upside down under a towel.

The most delicious tomato paste - homemade recipe

According to GOST, a tomato contains only tomatoes and salt. A small addition and a change in cooking technology can turn ordinary pasta into a stunningly delicious sauce.

Required:

• Tomatoes - 4 kg.
• Salt - 4 large spoons.
• Olive oil - ½ cup (can be replaced with vegetable oil).

How to preserve for the winter:

1. Select tomatoes, wash. Cut into pieces, place in a saucepan.
2. Boil for 20-30 minutes. Count the time from the moment of boiling. The pieces will become soft.
3. Remove the saucepan from the heat. Cool the contents a little, then grind by rubbing through a sieve or colander.
4. Salt the remaining mass, pour in the oil, stir.
5. Pour onto a baking sheet or wide dish with high sides.
6. Set to the maximum temperature (preferably 300 ° C).
7. Periodically look into the oven, if the top begins to darken quickly, lower the temperature. At the same time, stir the mass. The pulp will soon thicken.
8. Simmer the pasta for 1 hour, then moderate the intensity of the fire to 250 ° C. Continue to evaporate the liquid for another hour and a half.

How to store the workpiece

1. Arrange hot pasta in jars, pour a layer of oil on top, roll up under an iron lid.
2. Pour the tomato into small containers, cool, send to the freezer. Frozen pasta is stored for a very long time without losing taste and quality.

Tomato paste - recipe "Lick your fingers"

Spicy pasta can be served with meat, cabbage rolls, lasagna, added to borscht, pickle, kharcho.

Take:

• Tomatoes - 4 kg.
• Salt - 4 tbsp. spoons.
• Ground coriander, black pepper, cinnamon - a teaspoon.
• Clove sticks - 10-12 pcs.
• Dill, celery leaves, parsley, basil.

Cooking:

1. Cut out the white space around the stalks of the tomatoes. Cut into 4 pieces.
2. Fold in a sieve, put it in a pot of boiling water. When the pieces become soft, rub them into a separate bowl. Do it in several steps, as it is more convenient to blanch in small portions.
3. After collecting the entire mass, put to boil. After an hour, add spices and spices.
4. Continue cooking until the puree has reduced to a thick paste. The methods for storing the workpiece in winter are described above.

Video with a step-by-step recipe for making homemade tomato paste from tomatoes for the winter.

This popular product in our country is available in the kitchen in every home. Without tomato paste, it is impossible to cook many dishes beloved by Russians, in particular, red borscht, saltwort, cabbage rolls, various sauces, gravies. It is she who gives them a characteristic taste and bright color of tomatoes.

At the same time, prepared from fresh tomatoes, the paste retains most of the vitamins and minerals. Contains vitamins C, group B. There are potassium and magnesium, sodium and phosphorus, as well as zinc, iron, iodine. The use of ripe tomato paste stimulates and improves digestion.

A wide variety of this product is presented on the shelves of our stores. But we must remember that very often in the industrial production of pasta, additional ingredients are used that are not at all useful to the body: dyes, starch, stabilizers, flavor enhancers, preservatives. Therefore, many housewives prepare a tasty and healthy product on their own, at home.

Let's take a look at some interesting, proven recipes for preparing a healthy product in an ordinary home kitchen on this page www.site. Our topic today is “Tomato Paste. Homemade Tomato Paste Recipe »

About how tomato paste is usually prepared at home (classic recipe)

Let's make a reservation right away: in order to cook the most delicious pasta, it is necessary to use only very ripe, high-quality tomatoes. Otherwise, the quality of the product will suffer.

To prepare a classic pasta, we need products: 5 kg of ripe, fleshy tomatoes, half a glass or an incomplete glass of sugar (depending on your preferences), 1 full tbsp. l. salt, half a glass of table vinegar (9%). Add a pinch of cinnamon, ground cloves, black pepper to taste.

Cooking:

Wash tomatoes, remove damaged areas, stalks. Grind using a blender. You should have the consistency of a runny puree.

Transfer everything to a tight cellophane bag, tightly drag it with a cord. Using an awl or nail scissors, make several punctures in different places, hang over a wide bowl so that excess liquid flows out. You can use a meat grinder to chop tomatoes. However, before that, they should be boiled over low heat until soft.

Transfer the finished mass (when excess liquid flows out) into a saucepan, put on medium heat. After boiling, add the rest of the ingredients. Simmer over low heat, stirring frequently, until the tomato mass has reduced in volume and thickened. Spread hot pasta in sterilized jars, roll up. When cool, place in a pantry for further storage.

Unusual tomato paste (recipe with onion and garlic)

This recipe involves the use of almost all the ingredients from the previous recipe, but with the addition of onions, which gives the finished product a sharpness and piquancy.

For cooking you will need: 5 kg of ripe tomatoes, 3-4 onions (depending on size), half a glass of sugar, salt, pepper to taste, half a glass of vinegar (6%), you can, if desired, add a clove of garlic.

Cooking:

Cut the prepared tomatoes into 2-3 parts, transfer to an enameled volumetric pan. Peel the onion, cut into small cubes, add there too. Boil the mixture, reduce the heat to a minimum, simmer for 20-30 minutes.

Remove the saucepan from the stove, cool. Rub the tomato mass through a sieve, transfer it back to the pan. Cook on the lowest heat, stirring regularly, until the mass is reduced and becomes thick. Salt, pepper, add vinegar, garlic, boil for a few more minutes. Arrange in sterile jars, roll up.

Homemade Tomato Paste with Apples (Puree)

Many people really like the sweet and sour taste of this product. Try this pasta recipe:

We will need: 5 kg of ripe, sweet, fleshy tomatoes, 3-4 small sour apples, 1 onion, 30 ml. 6% vinegar, sugar, salt to taste.

Cooking:

Prepared tomatoes, chopped apples (pre-remove the cores), chop the onion with a blender. Transfer the resulting puree-like mass into a dense plastic bag, tie with twine. Make a few punctures, cuts, hang over a wide bowl to remove excess liquid. You can leave it like that overnight. In the morning, start cooking pasta:

Transfer the contents of the bag to a saucepan, salt, add sugar (if necessary), mix. Boil, cook on low heat for 20-30 minutes. Pour in the vinegar, stir, simmer for another 5-10 minutes, stirring constantly. Arrange in sterile jars, roll up.

Spicy tomato puree

Spicy lovers will definitely love this product, which is very easy to prepare at home:

Prepare products: 5 kg of dense ripe tomatoes, 3 onions, 1 tbsp. l mustard seeds, half a glass of sugar, salt to taste. You will also need a pinch of ground cloves and 1 tsp. red hot pepper. You can use other spices.

Cooking:

Wash the tomatoes, cut into pieces. Transfer to a large enamel bowl. Cook over low heat, stirring occasionally. Simmer for 15 minutes until the tomatoes are soft and pureed. Now wipe everything through a fine strainer. Transfer the finished mass back to the pan.

Add finely chopped onion, mustard seeds. Simmer on low heat for about half an hour or more, until the mass becomes thick. Don't forget to stir frequently so it doesn't burn. Add salt, sugar, cloves, red pepper, a pinch of aromatic herbs. Mix well, cook for another 10 minutes. Arrange in sterile jars, boil the pasta jars additionally (since we did not use vinegar), roll up.

If you want to prepare homemade pasta for current use rather than long-term storage, simply place a sealed jar of pasta in the refrigerator. No need to roll. To avoid mold, pour a little vegetable oil into the neck of the jar. Bon appetit!

We often use thick tomato paste in the preparation of a variety of dishes.

This product can be found on store shelves all year round, for every taste and from different manufacturers.

But still, can you tell for sure what is hidden inside another pretty jar of tomato paste?

Are there dyes and preservatives, thickeners and stabilizers?

Therefore, if you have the opportunity to prepare tomato paste for the winter at home, then it is better to do so.

Try some delicious DIY tomato paste recipes at home and take note of the one you like best.

The principle of making tomato paste is to grind tomatoes without skins and evaporate excess liquid from them.

You can do this on the stove, in the slow cooker and even in the oven.

There is also a little secret in choosing a tomato: you need not juicy, fleshy tomatoes that do not ripen until August.

A simple recipe for making tomato paste for the winter

Ingredients:

• tomatoes - 5 kg
• rock salt - 100 g

How to close tomato paste in jars:

1. Cut the tomatoes into pieces and pass them through a meat grinder or juicer.

2. Pour the resulting mass into a linen bag and hang it over the sink or pan for 8-10 hours.

3. Then transfer the tomato pulp to a saucepan, bring to a boil and cook for 15 minutes.

4. Add salt, stir and cook the same amount more.

5. Transfer to small sterilized jars and roll up with lids.

Homemade tomato paste without salt

Ingredients:

• tomatoes - 8 kg

Preservation of tomato paste without salt:

1. Cut the tomatoes into 4-8 parts, transfer to a saucepan and put on fire.

2. Cook over low heat for 30 minutes after boiling to soften, so that the skins come off.

3. Cool and carefully rub the boiled tomatoes through a fine sieve to get rid of the skin and seeds.

4. Put the pan on a small fire and cook, stirring occasionally, until the tomato paste begins to "spit" (4-4.5 hours).

This means that the paste at the bottom thickens and sticks to it, so you need to constantly stir it.

5. When the paste becomes the desired density, spread it into pre-sterilized dry jars.

6. Screw on the lids, turn over and wrap with a warm blanket until completely cool.

Tomato Paste with Vinegar

Ingredients:

• tomatoes - 3 kg
• bulbs - 2 pcs.
• granulated sugar - 100 g
• vinegar 6% - half a glass
• salt to taste

Preparation of canned tomato paste with vinegar:

1. Cut the prepared tomatoes into halves or quarters, put them in a saucepan.

2. Add the onion, peeled and cut into large rings, to the tomatoes.

3. Pour in half a glass of water, cover and bring to a boil.

4. Reduce the heat and simmer for 15 minutes until the tomatoes release their juices and become soft.

5. Grind the cooled tomatoes with onions through a sieve.

6. Boil the resulting puree over low heat until the volume is reduced by at least 5 times, stirring occasionally so that the paste does not burn.

7. At the end of cooking, add salt and sugar, taste, if necessary, correct it. Warm up for a couple more minutes.

8. Pour in the vinegar, mix and immediately pour into sterilized jars.

9. Roll up with boiled lids, roll up, turn over to the bottom and cover with a blanket for a day.

How to make tomato paste with a blender

Ingredients:

• tomatoes
• sugar

Rolling tomato paste for the winter:

1. Cut the tomatoes into not very small pieces and transfer them to the pan.

2. Put on fire, boil and boil for 15 minutes over medium heat.

3. Chop the boiled tomatoes with an immersion blender.

4. So that there are no inclusions of peel and seeds in the tomato paste, wipe through a sieve.

5. Put the tomato juice on a high heat and bring to a boil.

6. Reduce to medium and boil to the desired consistency for several hours. Stir every 10-15 minutes.

7. Add salt and sugar to taste and simmer under a lid for 3-4 minutes.

8. Pour into sterilized small jars and screw on the lids, you can use screw caps.

Paste from tomatoes directly with seeds in a bag

Ingredients for 5-6 pint jars:

• tomatoes - 10 kg
• salt - 2-3 tablespoons
• white, black, allspice, cloves, cumin, cilantro - 1-2 tsp. mixtures

Unusual recipe for tomato paste:

1. Twist the tomatoes in a meat grinder with a fine grate or chop with a blender.

2. Boil after boiling for 5-7 minutes over low heat.

3. Hang a clean linen bag, for example, between two chairs with a back, over a large basin.

4. Pour chopped tomatoes into it.

5. After 1.5-2 hours, put the resulting tomato paste into a saucepan, salt and put spices, mix.

6. Let it boil and arrange in sterilized jars.

Order an energy saver and forget about the former huge expenses for light

7. Before rolling, the workpiece must be sterilized in low-boiling water for 20-25 minutes.

You can preserve tomatoes instead of water with a liquid drained with a tomato, it will turn out unusually and very tasty.

Tomato paste for the winter with garlic

Ingredients for 2 liter jars:

• 3 kg tomatoes
• 140 g sugar
• 25 g salt
• 80 ml 6% vinegar
• 2 garlic cloves
• 4 cloves
• 10 black peppercorns
• red pepper to taste

How to prepare tomato paste with garlic:

1. Scald tomatoes with boiling water, immerse in ice water, and then peel and chop finely.

2. Transfer to a saucepan and boil over medium heat to a third of the volume without a lid.

3. Pour in the sugar, after it dissolves, salt and hold the pan on the fire a little more.

4. Add spices and cook for 10 minutes.

5. After cooling, rub through a fine sieve, put the tomato paste back into the saucepan, bring to a boil.

6. Pour in the vinegar, stir, arrange in sterilized jars and roll up.

Delicious tomato and apple pasta through a juicer

Ingredients:

• tomatoes - 3 kg
• sour apple - 2 pcs.
• onion - 1 pc.
• vinegar 6% - 30 ml
• salt to taste

How to preserve tomato paste with apple:

1. Pass tomatoes, apples and onions through a juicer.

2. Pour the resulting mass into a linen bag and hang overnight to glass the liquid.

3. Transfer the thick puree-like mass from the bag into a saucepan, add salt and boil for 25-30 minutes.

4. Add vinegar, stir and cook for another 5 minutes.

5. Pour the tomato paste into clean jars, cover with lids and put in a large pot of water (the water should be up to the shoulders) to sterilize half-liter jars for 10 minutes, liter jars for 12 minutes.

6. Roll up the lids and, turning over, wrap them in blankets for a day.

Preparation of homemade tomato paste with spices

Ingredients:

• 4 kg tomato
• 300 g onion
• 30 g salt
• 300 g sugar
• 250 ml apple cider vinegar
• 3-4 cinnamon sticks
• 15-20 allspice peas
• 4 bay leaves
• 10 g rosemary

How to preserve tomato paste in jars:

1. Cut the tomatoes into slices and transfer to a saucepan with a thick bottom.

2. Add the onion cut into half rings to the tomatoes.

3. Put on the stove and cook for 25-30 minutes until the skin comes off the tomatoes.

4. Cool and rub through a sieve. Transfer back to saucepan.

5. Wrap all the seasonings in gauze and dip into the paste.

6. Bring to a boil, cook for 15 minutes and remove the spice bag.

7. Cook, stirring, until reduced in volume by 3 times.

8. Pour in salt and sugar, pour in vinegar, boil for another 10 minutes.

9. Arrange in sterilized jars, roll up and leave to cool.

How to cook tomato paste in the oven

Ingredients:

• 2 kg tomato
• 40 g salt
• 60 ml vegetable oil

Recipe for tomato paste in the oven:

1. Cut the tomatoes, boil them for 30 minutes over low heat, cool and rub through a sieve.

2. Mix tomato puree with salt and oil, put on a baking sheet or in a baking dish.

3. Put in a slightly heated oven for 2 hours, periodically removing and stirring the mass.

4. Arrange in sterilized jars and roll up with lids.

Alternatively, such a paste can be decomposed into molds and put in the freezer, and thawed before use.

Tomato paste in a slow cooker

Ingredients:

• 2 kg ripe fleshy tomatoes
• fine salt

Cooking tomato paste in a slow cooker:

1. Cut the washed tomatoes into slices and put in a bowl (without water).

2. Close the lid, set the valve to the “Closed” position and cook on the “Extinguishing” program for 1 hour.

3. Release steam, cool the tomato mass and rub it through a sieve.

4. Put the puree back into the bowl and set the “Baking” mode for 20-25 minutes until the volume of the paste decreases by 2 times.

5. Salt to taste, mix and arrange in sterilized jars, covered with lids, but not rolled up.

6. Heat water in a wide pasteurization pan to 50 degrees, covering the bottom with a towel.

7. Put jars in it, bring the heat up to 85-90 degrees and soak for 20 minutes.

8. Roll up the jars with lids and place them upside down under a blanket until they cool completely.

Grape Vinegar Tomato Paste Recipe

Ingredients:

• 3 kg tomatoes
• 500 g onion
• 100 ml grape vinegar 3%
• 4 bay leaves
• 50 g salt
• 100 g sugar

How to make tomato paste for the winter:

1. Cut each washed tomato into 6-8 pieces and place in a saucepan with a thick bottom.

2. Peel and cut the onion as you like, add to the tomatoes.

3. Put on a slow fire and cook until the skins of the tomatoes are separated - about an hour, stirring occasionally.

4. Cool and rub through a sieve.

5. Set to cook again until the mass is reduced in volume by at least three times.

6. Put salt, sugar, bay leaf, pour in vinegar and cook for another 10 minutes.

7. Pour into sterilized jars and roll up.