Tomato paste at home. Reviews: "It takes a long time to boil"

Summer succeeded! Fleshy, bright, filled with the summer sun and bird singing, the tomatoes just ask for your hands: it is impossible to pass by a bush without picking a couple of pieces and eating them right away.

Alas, the possibilities human body are very limited, it is unrealistic to accommodate all the tomato luxury that the garden is full of this season, which means that we take out a dilapidated grandmother's notebook from the stash and start creating according to her recipes - time-tested and more than one generation of eaters.

So, tomato paste recipes.

Tomato paste for the winter - a basic recipe

Not a single one can do without this sauce: to make it bright, rich and “correct”, you need the best tomato paste. The best - as a rule, cooked at home, so in anticipation of winter, you just need to roll up five to seven liters of this product!

Ingredients:

• 3 kg of ripe tomatoes;
• 2 onions;
• 100 g of sugar;
• 1/2 cup table vinegar 6%
• salt to taste.

How to make tomato paste at home

It is better to take tomatoes that are not very juicy - fleshy, elastic, firm, but by no means unripe. The variety "Cream" is optimally suited.

My tomatoes, remove spoiled places. You can not cut the peduncle - we don’t need extra gestures, we save our efforts!

We cut the prepared tomatoes into halves (moreover, it is not necessary to chop them strictly vertically, the division here is absolutely conditional). We put it in a saucepan (preferably enameled), put the peeled onion there, add half a glass of water (no more), cover with a lid and bring to a boil. Reduce the heat and simmer the contents of the pan for about 15 minutes - the tomatoes should become soft and let the juice go.

Pass the cooled mass through a sieve. Skins, stalks and seeds should get into the cake. We ruthlessly throw it away, and boil the resulting mass over minimal heat until it decreases in volume by at least 5 times. Stir occasionally so the pasta doesn't burn. At the end, add sugar and salt, taste and adjust the taste. Pour in the vinegar, mix and immediately pour into sterilized jars, cover with sterilized lids, roll up, turn over and hide under several blankets until completely cooled. After that, jars of homemade tomato paste can be moved to the pantry and opened as needed.

The taste of homemade tomato paste cannot be compared with any other tomato product. industrial production. Tomato preparation is 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. Place the container on slow fire while 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 fire and put the tomato product in jars, roll up 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. brew tomato preparation In one hour. At the same time, fill another pot halfway with water and bring to a boil. At the end of time, unfold finished product on 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 multicooker can use next recipe 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 tasty and thick paste.

• 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 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. Cook from these tomatoes delicious pasta impossible.

• Close the paste glass container small volume. First, it is convenient big jar you open it and use it right away, but the big 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 cold room without direct contact sun rays no more than one year. The ideal place is a cellar or basement, where the air temperature does not exceed + 10 ° C.

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

tomato paste- Just 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 dyes and fragrances.

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.

Do not cook in aluminum cookware, as aluminum oxidizes and toxic substances can enter the food.

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 cans, 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. Received tomato juice put on a 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.

It is unlikely that there is at least one housewife who does not use tomato paste to add sourness to dishes and bright color. On the shelves of stores you can find the widest range of this product from different manufacturers.
According to GOST, only tomatoes and salt are used to make pasta. Other ingredients in this product are not allowed. Unfortunately, some manufacturers are trying to reduce production costs by adding harmful ingredients such as thickeners, stabilizers, preservatives, dyes, etc. to the semi-finished product. Therefore, despite the abundance of ready-made tomato paste in jars, tubes and other packages, it is better to prepare own stock from fresh tomatoes for the winter.
The recipe is so simple that you only need fresh tomatoes and the necessary equipment for any seaming: jars, lids, a key, dishes and a meat grinder. tomato paste by this recipe does not contain vinegar, salt or any other additives. You can add all this during the cooking process after you open the jar in winter. The recipe for tomato paste with a photo is the simplest and most basic.

Taste Info Sauces for the winter

Ingredients

• 2.5 kg ripe round tomatoes.

How to cook tomato paste for the winter at home

Wash the tomatoes, drain or dry thoroughly. Cut into 4-8 slices depending on the size of the vegetables.


Grind tomato pieces in an electric grinder. Put the resulting fresh tomato paste to boil over medium heat.


The paste should evaporate by half and take on a slightly dark, burgundy hue. Boil for at least 1.5 hours.


Put two half-liter jars for sterilization. First, wash each of them with a sponge and dishwashing detergent. Rinse well the foam running water. Steam each jar over boiling water. To do this, you can use a colander, wire rack or a strong metal sieve. Steam each container for 5 minutes, no more, otherwise the glass may burst. Place the jars after processing closer to the stove so that it is convenient to fill them with boiling tomato paste.

Boil tin lids for sunset. Do this for 5-10 minutes. Be sure to check that there is an elastic band on each cover in the inner groove, otherwise the seam will swell and deteriorate very quickly.


Pour the boiling tomato mixture into jars and roll up with a key. Turn the jars over immediately after canning. This recommendation applies to any homemade seaming.


Cooled jars of tomato paste can be signed with a permanent marker on the lids or pasted over with homemade stickers. Indicate the name of the seaming and the year of manufacture in order to constantly monitor the remains of conservation in the home pantry. It is desirable to use such seaming within 2 years, but no more.

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Tips for making tomato paste:

• Use only ripe tomatoes to make pasta. The meatier the tomatoes are, the less excess liquid will be that needs to be evaporated. Don't worry if they have defects. They are easy to remove with a knife. For grinding instead of a meat grinder, you can use a blender.
• Should not be used for cooking aluminum cookware, since this material is oxidized, which means that harmful substances. Do not fill the pot to the brim, as the pasta may foam while boiling.
• If you want the tomato paste for the winter, the recipe of which is given above, to resemble a store product in consistency, then before cooking, the tomatoes must be rubbed through a sieve or passed through a juicer. That is, it is necessary to get rid of the skin and seeds. The resulting tomato juice is boiled down to the density you need. As a rule, about 1.5 liters of paste is obtained from 10 liters of juice. It is worth noting that the process is quite long. It is recommended to boil in 3-5 doses. Such a paste can be stored not only in a jar, but also in freezer, packing it in ordinary plastic bags or silicone molds.
• If you are not a fan long boil, this process can be significantly reduced. To do this, the squeezed juice must be poured into a linen bag and hung up so that excess liquid slowly flows out of it. After about 10-12 hours, place the mass in a saucepan and boil while stirring. Let it simmer for 15 minutes and add salt to your taste. You do not need to cook for a long time, because after draining the tomato mass turns out to be quite thick. Spread the hot pasta in pre-sterilized jars and roll up. Or use the freezer for storage.

How to cook tomato paste in the oven

Tomato paste can be cooked in the oven with salt and spices. To do this, pure tomato juice is mixed with salt, poured into a mold with large sides and put in the oven. As a form, you can use a high baking sheet or a low wide pan, you can also use any other convenient ceramic, glass molds. Some hostesses use two baking sheets at different heights. Oven temperature 220 degrees.
Cook for about 2.5-3 hours with occasional stirring until desired density. Then spices, herbs are added and the cooking process continues for another 30 minutes, after which the pasta is laid out in sterilized jars and rolled up.
For 2 kg of tomato, you need to take 2 tbsp. l. salt, 1/5 tsp. ground black pepper, add some spices to your taste (basil, celery, parsley, dill, cloves, coriander, cinnamon, paprika). Greens can be added fresh, previously tied together with a thread, removed at the end of cooking.

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 preserve 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 to borscht, stews 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. We wash the tomatoes with 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 open lid without forgetting 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 warm up olive oil in a saucepan and add the onion and garlic pieces.
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.