Preparations for the winter from tomato tomato paste. Homemade tomato paste for the winter

According to GOST, tomato paste is considered to be a product made from grated tomatoes, which contains at least 25% and not more than 40% of dry matter. If the water in the composition exceeds 40% - this is tomato puree, not paste. A solid pasty product is easy to check: the spoon sticks well, does not fall to one side.

preliminary calculations

Before preparing tomato paste from fresh tomatoes, you should make calculations to understand how many ingredients you need for the desired volume. Usually, during the cooking process, boiling occurs twice. Excess moisture evaporates, leaving only thick tomato pulp in the pan. The table calculates the amount of ingredients from which you can get half a liter, liter or 2 liters of finished pasta.

Table - Calculation of ingredients depending on the volume of containers

The calculations are approximate, the final yield depends on the ripeness, meatiness, fruit quality and recipe. The proportions of additional ingredients can be broken to your liking, for example, to make the pasta more salty. It is recommended to sweeten sour tomatoes well, and take a little more watery fruits. Don't forget that additional vegetables also add volume to the final product.

Cooking features

Before proceeding with the step-by-step implementation of the recipe, you need to familiarize yourself with the features of cooking so as not to be disappointed with the result. If the hostess has never cooked pasta and does not understand what exactly should be the result, six basic nuances will give an idea of ​​​​the cooking process.

1. Fruit selection. For pasta, fleshy and ripe tomatoes should be selected. Green or dense fruits with a lot of seeds and liquid will not work - they will have to be boiled for a long time. In addition, ripe fleshy fruits are much more aromatic and tastier. Rotten, overripe, bursting tomatoes should also be removed.
2. Tomato preparation. Skins and seeds are not needed in tomato paste. You need to get rid of them. To do this, cut crosswise fruits are blanched - scalded with boiling water, or dipped for three minutes in boiling water. After this procedure, the skin is easily removed. They also get rid of the skin in another way: boil the tomato slices, then grind through a sieve.
3. Grinding. Peeled tomatoes are ground together with seeds with a juicer, blender, meat grinder, food processor, grated. The resulting puree is passed through a sieve to remove large particles and seeds.
4. Selection of herbs and spices. Everything here is purely individual. Tomato paste, unlike ketchup, does not require additional spices and seasonings. It is not even necessary to sweeten and salt it. If you want to give a spicy flavor to the dressing, it is recommended to take oregano, coriander, basil, parsley, paprika, red ground pepper.
5. Getting rid of liquid. The most difficult thing in the recipe for tomato paste is to achieve density. To achieve the desired consistency, you can use one of the ways to get rid of excess moisture. The easiest way is to boil the tomato puree in a saucepan, not forgetting to stir, or boil it in the oven (it will take one and a half to two hours). You can also hang the puree in a tight gauze bag over the container, leave overnight. Excess moisture drains itself.
6. Sterilization. Not everyone likes to sterilize jars - it takes time and effort, and in the summer heat it adds discomfort. However, without sterilization, the blanks will not be stored for a long time. It is necessary to at least scald the jars with boiling water several times and dry them. You can sterilize using an oven or microwave. Just pour some water into the container, set it to heat up for a few minutes.

Tomato paste takes a long time to cook. Therefore, it is recommended to set aside a special day for preparations. It makes no sense to stand over the stove for half a day, but you should periodically keep an eye on the contents of the pan, stir with a spatula.

Classic tomato paste recipe and original variations

Below are recipes for homemade tomato paste for the winter in the classic version and with the addition of various seasonings, vegetables, fruits. Having understood the principle of cooking, cooks can experiment with the ingredients on their own.

Traditional

Description. This is the "basic" way to cook tomato paste at home. If desired, the workpiece can be salted, but it is recommended to do without any spices. It turns out a 100% natural product.

What is necessary:

• tomatoes - depending on the volume of the container;
• salt - optional.

How to do

1. Cut into large slices (it is enough to cut into four parts).
2. Place tightly in a saucepan all the way to the top, and place over medium heat.
3. Wait until it boils, boil for about half an hour (make sure that the juice does not run away).
4. Place a sieve over a clean saucepan.
5. Spread boiled tomatoes in small portions, rub with a spoon through a sieve.
6. Throw out the resulting cake, and put the mashed pulp on the fire.
7. Boil for about three hours, stirring occasionally.
8. When the liquid becomes half as much, continue cooking, stirring constantly so that the juice does not burn.
9. Having achieved the desired consistency, remove the pan from the stove, pour the contents into prepared sterile containers.
10. Leave to cool upside down.

The more thoroughly the tomatoes are ground, the greater the final product. Only a few grams of cake should remain. For example, with eight kilos, approximately 800 g of pasta is obtained.

Onion

Description. Tomato paste is aromatic and spicy. You can salt and sweeten the workpiece at your discretion, focusing on the calculation table and the variety of fruits.

What is necessary:

• tomatoes - 3 kg;
• onion - 500 g;
• 3% grape vinegar - 100 ml;
• bay leaf - four pieces.

How to do

1. Cut the tomatoes and onions into slices, put in a saucepan with a thick bottom.
2. Add laurel, turn on the stove.
3. Boil for about an hour, making sure that the vegetables do not burn to the bottom.
4. Let cool to room temperature, wipe with a sieve.
5. Boil until desired thickness (may take two to three hours).
6. Season as desired, boil for another ten minutes.
7. Pour into prepared containers, roll up.

Apple

Description. There are several recipes for tomato paste from tomatoes and apples for the winter. In one case, fresh fruits are taken, cut into slices and ground together with tomatoes.

What is necessary:

• tomatoes - 3 kg;
• sour apples - two pieces;
• bulb - one head;
• 6% vinegar - 30 ml.

How to do

1. Prepare a small piece of linen fabric.
2. Cut the fruit into pieces, pass through the juicer.
3. Wrap the resulting liquid puree in a cloth, tie tightly.
4. Hang over a container, leave overnight.
5. In the morning, drain the liquid, and transfer the mass from the fabric to the pan.
6. Salt, boil for half an hour.
7. Add vinegar solution, leave for another five minutes.
8. Pour into jars, cover with lids.
9. Sterilize in a saucepan or oven.
10. Roll up, turn over, wrap until cool.

You can add celery root if you like. It must first be cleaned, boiled and ground. A garlic clove or a pod of hot pepper will also add spice. It is allowed to put them whole, and after boiling, take them out and throw them away. The longer the spices are in the tomato mass, the sharper the sauce will turn out.

Spicy

Description. A simple recipe, according to which the pasta is fragrant, homogeneous and tasty.

What is necessary:

• tomatoes - 4 kg;
• bulb - one piece;
• 3% apple cider vinegar - one glass;
• black peas - 20 pieces;
• rosemary - 10 g;
• cinnamon stick - four pieces;
• laurel - four leaves.

How to do

1. Chop up the vegetables.
2. Put in a saucepan, cook for half an hour.
3. Wipe through a sieve.
4. Put to cook on a small fire.
5. Wrap the spices in a small piece of gauze, dip into the pan.
6. Wait until it boils, boil for about half an hour.
7. Take out the gauze bag.
8. Salt, sweeten, boil to the desired consistency.
9. Pour in the vinegar ten minutes before done.
10. Pour into jars, roll up lids.

With horseradish

Description. The recipe is convenient because it does not require cooking. Therefore, if you plan to prepare a savory snack for the winter, be sure to sterilize the jars. The result is not just tomato paste for the winter, but a real horseradish or gorloder.

What is necessary:

• horseradish root - 300 g;
• tomatoes - 1 kg;
• garlic - 100 g;
• vegetable oil.

How to do

1. Peel the root, cut into small bars.
2. Blanch the tomatoes, cut the flesh into slices.
3. Clean your garlic cloves.
4. Grind the ingredients into a paste, for example using a food processor.
5. Salt to taste.
6. Wrap in a clean cotton or linen cloth, leave to hang overnight to allow excess moisture from the glass.
7. Transfer the paste to a sterile jar, leaving a little space up to the rim of the neck.
8. Fill with oil about an inch.
9. Close, store.

It is better to use small jars to consume the snack immediately after opening. Containers in the absence of lids can be covered with cling film in several layers.

In a slow cooker

Description. The recipe for tomato paste in a slow cooker for the winter is simple. It is enough to set the modes "Quenching" and "Baking".

What is necessary:

• tomatoes - 3 kg;
• dried herbs - to taste.

How to do

1. Cut the fruit into slices.
2. Pour into multicooker bowl.
3. Set the "Extinguishing" mode, cook for half an hour.
4. Pass the resulting puree through a sieve to separate the seeds and skins.
5. Place back into the bowl.
6. Add dried herbs.
7. Set the "Baking" mode.
8. Open the lid, cook for another 40 minutes.
9. Don't forget to stir.
10. After acquiring the desired density, pour the paste into jars.

from yellow fruits

Description. You can quickly prepare delicious pasta from yellow tomatoes using a blender. Unlike red counterparts, yellow fruits are more fleshy, soft and sweet.

What is necessary:

• yellow tomatoes - by eye;
• 9% vinegar - a teaspoon for every 0.5 liters.

How to do

1. Cut the fruits into slices.
2. Grind in a blender bowl or with an immersion appliance in a saucepan.
3. Put the resulting puree on a small fire.
4. Bring to a boil, leave for 40 minutes.
5. Pass through a fine sieve, put back to boil.
6. Boil the pasta to the desired consistency, remembering to stir.
7. Pour into banks.
8. Pour vinegar on top.
9. Seal, turn over.
10. Wait for cooling, put in storage.

In the oven

Description. One option is how to make tomato paste without vinegar in the oven. It is convenient to evaporate the liquid in this way: you can go about your business while the pasta slowly languishes. Seasonings are added to taste, are not mandatory components.

What is necessary:

• tomatoes - 4 kg;
• ground coriander, cinnamon - a teaspoon;
• carnation - ten buds;
• fresh herbs - parsley, celery, dill.

How to do

1. Blanch and clean the fruits.
2. Grind the pulp into a puree, pass through a sieve to get rid of the seeds.
3. Pour into a deep container (for example, a baking dish), salt, put in the oven.
4. Set the temperature to 200 ° C, leave for two hours.
5. Check the consistency of the pasta during cooking, stir occasionally.
6. Add ground seasonings, tie the greens in a bunch and drown in the sauce.
7. Cook for another half an hour.
8. Remove from the oven, take out the green "bouquet".
9. Pour into containers, roll up, turn over.
10. Take it to storage when the blanks have cooled.

It is not necessary to roll the pasta into jars. You can do without preservation or not add vinegar, keeping the food fresh for the whole winter. Pour the prepared paste into silicone molds for baking cupcakes, put in the freezer. Transfer the frozen briquettes to bags with a fastener, leave for storage.

From the workpiece in winter, you can cook delicious soups, sauces, vitamin juice. Adhering to the basic principles, the culinary specialist can come up with his own recipe for tomato paste from tomatoes for the winter, experimenting with oil, spices, vinegar, aromatic herbs.

Reviews: "It takes a long time to boil"

I did recently, I wanted to. pasta, then I decided to experiment. Tomatoes need to be boiled for a long time. Tomatoes through a juicer, then rubbed the pulp with seeds through a fine sieve so that the seeds do not fall. All this mass was boiled in an enamel pan over low heat. From 4 liters of juice with pulp, an incomplete liter was obtained - 800-900 grams. When reduced by half, add sugar and salt to taste. I put 4 cloves in marlechka, three cloves of garlic, a little bitter red pepper - I have dry ground about 1/3 teaspoon, black peas, you can still have any seasonings you like) and cook there too. At the end, she poured 0.5 tsp. vinegar 90%. You can roll it up in jars and sterilize it, but I want to eat right away. The more boiled, the more it will look like ketchup.

Dreams come true, https://mnogodetok. en/viewtopic. php? t=23832

I did it with benefit ... two in one: D Tomatoes - 4 kg, coarse salt (rock) - 3 tbsp. l., 2 tbsp. spoons of sugar, olive oil - 0.5 cups. Cut the tomatoes into small pieces and cook for 20-30 minutes until they are soft. Then pass all the tomatoes through a sieve or a special device. Collect tomato pulp in one container, add salt, sugar, oil. Cook tomato paste until desired thickness, about 1.5 - 2 hours. Pour into sterilized jars and roll up. While the pasta is cooking, we take the mass that remains from rubbing and add grated carrots and onions there. We add sugar, salt, butter there and cook for 20 minutes, lay out in sterilized jars, add 1 tbsp to each jar. l. 9% vinegar and roll up. Here's your finished overcooking for the winter.

Verunya, http://www. tomato tomato. com/newforum/index. php? topic=1037.0

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.

Tomato paste is used to prepare many dishes, it is needed in winter and summer, and if in summer it can often be replaced with 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 colors, 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 contain instructions on how exactly to grind the tomato pulp and evaporate excess liquid from it, then the hostess can use a method that seems more convenient and less laborious to her.

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.
• Place the tomato slices in a cauldron or heavy-bottomed pot.
• Remove the husk from the onion and cut it into small pieces of arbitrary shape.
• Put onion slices and laurel leaves to the tomatoes.
• Put the pan on a slow fire and cook until the skins of the tomato slices are separated. 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 also simpler recipes, focused, for example, on the use of a slow cooker.

Tomato paste "Appetitka" (recipe for multicooker)

• tomatoes - 1 kg;
• bell pepper - 1 kg;
• sugar - 0.2 kg;
• salt - 60 g;
• garlic - 50 g;
• hot capsicum - 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 the hot and sweet peppers, remove the seeds from them, cut into several pieces and chop them too. 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 put the jars in a 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 the 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 a 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 with 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. For lovers of spicy dressings, a more complex recipe for homemade pasta may be suitable.

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 a 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 sauce for pasta, vegetable casseroles, used as a dressing when preparing 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.

Despite the fact that tomato paste can be purchased at every store today, many housewives prefer to cook it on their own at home in order to be completely sure of its quality, taste and benefits. Tomato paste for the winter is very easy to prepare, and as a result you get a versatile product that can be added to a wide variety of dishes, including soups, vegetable stews, sauces and marinades. In addition, tomato paste can be used for canning other products, and when diluted with water, wonderful tomato juice comes out.

The process of making tomato paste is very simple - you just need to chop the tomatoes without the skin and evaporate the excess liquid from them. Since the main and often the only ingredient of tomato paste are tomatoes, their choice should be approached especially carefully, since the taste of the final product depends on the quality of the vegetables. The most delicious tomato paste for the winter is obtained from ripe fleshy tomatoes with a small amount of juice, which do not ripen until August. In this case, tomatoes of the Slivka variety are ideal - they have a lot of pulp and little juice, which greatly simplifies the process of their processing.

You can cook tomato paste not only on the stove, but also in the oven or in a slow cooker. Each housewife chooses the most suitable and less time-consuming method of evaporating liquid from tomatoes at her discretion, as well as the method of chopping tomatoes - you can grind them with a meat grinder or blender, boil chopped tomato slices and rub them through a sieve or use a juicer with a special nozzle.

In addition to tomatoes, salt is also included in the classic tomato paste, but if desired, sugar, onions, apples, garlic, celery, chili peppers, dill, parsley, basil and various spices can be added to it - it all depends on what shade of taste you want to receive. So, you can make tomato paste sweet, spicy or spicy. As for spices, black pepper, bay leaf, coriander, cinnamon, cloves and oregano go well with tomato paste.

It is worth noting that after heat treatment, tomatoes retain almost all nutrients in their composition, so home-made tomato paste for the winter is rich in vitamins A, B, C and E, as well as magnesium, iron, phosphorus, zinc, lycopene and essential oils. To make your tomato paste a success, don't forget to carefully sterilize your jars and lids, always trim unripe pieces from your tomatoes, and of course follow our recipes below.

Plain Tomato Paste

Ingredients:
4 kg of tomatoes,
80 g coarse salt.

Cooking:
Remove the skin from the tomatoes, dousing with boiling water, cut into slices and chop with a meat grinder or juicer. Put the tomato mass in a linen bag, hanging it over the pan, and leave for 8-10 hours for the juice to drain. After that, put the pulp in a saucepan, bring to a boil and cook for 15 minutes. Then add salt and cook for another 15 minutes. Arrange the finished pasta in sterilized jars and roll up with sterilized lids.

Tomato paste "Homemade"

Ingredients:
3 kg of tomatoes,
2 medium onions,
3 tablespoons of sugar
2 tablespoons of salt
100 ml apple cider vinegar
4-5 garlic cloves (optional)
4 bay leaves,
spices to taste.

Cooking:
Cut the tomatoes into slices, removing the stalks, put in a saucepan with a thick bottom or a stewpan, add chopped onion and bay leaf. Bring to a boil and simmer for about 1 hour, stirring occasionally, until the skin of the tomatoes comes off. Cool the resulting mass to room temperature and rub through a sieve. Boil the tomato mixture until it has reduced in volume by about a third, becoming quite thick. Add sugar, salt, spices, vinegar and garlic passed through a press 10 minutes before readiness. From the indicated amount of tomatoes, you will get about 500 ml of tomato paste. Arrange the finished tomato paste in sterilized jars and roll up the lids.

Tomato paste with apples and celery

Ingredients:
3 kg of tomatoes,
4-5 stalks of celery
3 sour apples
1 onion
50 g sugar
70 g salt
30 ml of 6% vinegar,
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon.

Cooking:
Cut the tomatoes and boil for about 20 minutes, then rub through a sieve. Bake apples in the oven for softness, cool, remove the skin, remove the core and mash. Finely chop the onion and celery, put in a saucepan, add a little water and boil until soft, then rub through a sieve. Place the vegetable and apple mass in one saucepan, add salt and sugar and cook until the mixture thickens. 5 minutes before cooking, add vinegar and spices. Pour the paste into jars and seal tightly.

Ingredients:
3 kg of tomatoes,
1 tablespoon salt
3 teaspoons herbes de Provence.

Cooking:
Cut the tomatoes into 4 parts and put in a multicooker bowl. Cook on the "Extinguishing" mode for about half an hour. After that, separate the skin from the tomatoes and wipe through a sieve. Put the resulting mass in a slow cooker, add salt and dried herbs. Cook for 40 minutes on the "Baking" mode with the lid open, stirring occasionally. When the paste has a thick consistency, it will be ready.

Spicy tomato paste

Ingredients:
4 kg of tomatoes,
1 large onion
200-300 g of sugar,
30 g salt
10 g rosemary
20 peas of allspice,
250 ml apple cider vinegar
4 cinnamon sticks
4 bay leaves.

Cooking:
Cut the tomatoes into slices, cut the onion into half rings. Put the vegetables in a cauldron and cook for about half an hour until the skin separates from the tomatoes. Allow the vegetable mass to cool and rub through a sieve. Put back into the saucepan. Wrap all the spices in gauze and add to the tomatoes, putting them on the bottom of the pan. Bring the mixture to a boil and cook for about 25 minutes. Remove the spices and cook until the mass is reduced in volume by a factor of three. Add sugar, salt and vinegar, cook for another 10 minutes. Arrange the tomato paste in jars and roll up.

Oven-cooked tomato paste

Ingredients:
2 kg of tomatoes,
60 ml vegetable or olive oil,
40 g salt
ground black pepper and ground coriander to taste.

Cooking:
Put the sliced ​​​​tomatoes in a saucepan and cook for 30 minutes over low heat, then cool and rub through a sieve. Mix the resulting mass with oil, salt and spices, put on a baking sheet or in a baking dish. Cook in an oven preheated to 90-100 degrees for two hours, stirring the pasta from time to time and checking its density. Arrange the finished pasta in jars and roll up the lids.

Tomato paste for the winter will help you out more than once when preparing a wide variety of dishes, so hurry up to start preparing the preparations as soon as possible! Bon appetit!

Supporters of natural and wholesome food probably know how to cook tomato paste at home. This versatile product, which is widely used in cooking, can always be bought at the store today. 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, preparing preparations for the winter, including tomato paste, requires certain labor costs, but they pay off with interest. 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 that the tomato juice does not run onto 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. From 8 kilograms of fresh vegetables, I got 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 a tomato sauce. Now you need to stir the contents of the pan a little more often, paying special attention to 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!