Tomato paste is a must for any housewife. Without it, delicious borsch, kharcho or goulash will not work. The store product is crammed with preservatives, so many people prefer to cook pasta on their own, especially since it is not at all difficult.
It is necessary
-
- ripe tomatoes - 5 kg;
- onions - 3 pcs;
- sugar - 200 g;
- salt - 30 g;
- 9% vinegar - 1 cup;
- black pepper
- carnation
- cinnamon.
Instructions
Step 1
You can make tomato paste with a minimum of cooking. The taste is very natural.
Pass the ripe homemade tomatoes through the juicer. Pour the resulting mass into a tight cellophane bag and hang it over the plate so that it does not break off. Make several punctures so that excess liquid flows out of the bag in droplets. Leave it overnight, in the morning put the remaining mass in a saucepan. It will look like a jam: thick and uniform.
Step 2
Then put the tomato mass to boil, and, stirring constantly, keep on low heat for about 15 minutes after boiling. Add a little salt at the end of cooking. Expand the resulting product promptly in pre-prepared jars and quickly roll up. It is not necessary to sterilize. You can use such a quick tomato paste for cooking borscht, cabbage rolls, hodgepodge and many other dishes.
Step 3
A more piquant version can be prepared according to the following recipe: cut the tomatoes into slices, chop the onion and lightly steam in a saucepan. Then rub everything together through a sieve. Reduce the resulting mass by half. Put your favorite spices in a cheesecloth bag and dip it in a boiling paste. Add salt, sugar, table vinegar to taste and cook for another five minutes. After that, remove the spices, pour the paste into bottles and immediately cork them.
Step 4
Only ripe tomatoes are suitable for the classic method. Even a small amount of unripe tomatoes degrades the quality of the pasta. Put the washed fruits in a saucepan and cook until soft, then pass them through a meat grinder with a fine wire rack.
Step 5
Place the dish with the tomato mass on high heat and cook until its volume is reduced by two to three times. Remember to stir continuously.
Step 6
Put the prepared puree hot in jars and roll up. Then this dish must be sterilized for 15-20 minutes in boiling water and placed in a cool place. If the paste was not prepared for long-term storage, then you can fill the jars with vegetable oil on top to protect against mold.
