It is almost impossible to buy natural tomato paste in stores, but you can make it on your own. Making homemade tomato paste is simple, it takes ripe tomatoes and a little time.
It is necessary
- For classic tomato paste: a bucket of ripe tomatoes, 1 tbsp. spoon of salt, 2 tbsp. tablespoons of sugar
- For pasta with peppers: tomatoes, bell peppers, onions - 2 kg each, 1 tbsp. spoon of salt, 1 tbsp. spoonful of sugar
Instructions
Step 1
Classic tomato paste recipe
To prepare homemade classic tomato paste, take ripe and overripe tomatoes, wash them thoroughly. Place whole fruits in a bowl, cover with water and bring to a boil. As soon as the contents of the pot begin to boil, unplug the stove and let the tomatoes cool. Drain the tomatoes and let them stand for 1-2 hours, then drain the water again. Repeat the procedure several times until there is no water left.
Step 2
Rub the tomatoes through a metal sieve, you get a thick mass, like ketchup. Pour it into a saucepan, add salt, sugar and cook until the mixture is the desired consistency. At this time, sterilize the jars and lids. Pour the hot tomato paste into the jars. From a bucket of tomatoes, 1.5 liters of pasta are obtained. Sterilize the jars in a pot of water or oven, whichever is more convenient. After that, roll them up, put them on the lids to cool. Jars can be stored at room temperature, but it is better in a cool place: basement, refrigerator.
Step 3
Tomato paste with bell pepper. You can make tomato paste with a variety of ingredients, such as bell pepper. Such a paste has a bright, rich taste and aroma. To prepare tomato paste, take equal amounts of tomatoes, red peppers, onions - wash the vegetables. Cut large tomatoes into 4 parts, small into 2, remove the seeds from the pepper and cut into halves, peel the onion.
Step 4
First, put the tomatoes to boil, when the juice comes out, add pepper and onion there. Simmer vegetables over low heat until soft, then rub through a sieve. Put the vegetable mass in a saucepan and boil until the consistency of a jam. Spread the paste on sterile jars, sterilize 15 half-liter jars, 20 liters of liters and roll up. Winter preparations are perfect for cooking borscht, cabbage rolls, adding to main courses and just as a sauce for meat.
