Today the stores offer a wide range of tomato paste. However, a product prepared at home from environmentally friendly products and without chemical components has a special taste. Homemade tomato paste added to borscht, cabbage rolls and various sauces will make delicious dishes even more delicious.
Classic tomato paste recipe
To prepare tomato paste, you need to take:
- for 1 kg of tomatoes;
- 1 tsp salt;
- vegetable oil.
For tomato paste, choose well-ripened tomatoes without damage, with intense color. Rinse the selected tomatoes well and cut into 3-4 pieces depending on the size. Then put in an enamel pot and put on a low heat. Cook without adding water, stirring occasionally with a wooden spoon, until a homogeneous thick mass forms. It should boil down 2 times relative to the original volume.
After that, wipe the cooked tomato puree through a sieve, put in a saucepan, salt and boil again over low heat until thick. Stir the resulting paste well and cool. Then transfer to a jar and top with a thin layer of vegetable oil (2 tablespoons of oil per 1 liter of tomato paste). This is done to prevent the appearance of mold. Cover the jar of tomato paste with parchment paper and tie. The pasta prepared according to this recipe is stored in the refrigerator or in any other cool place.
You can roll cooked tomato paste into jars. To do this, you need the hot pasta prepared according to this recipe, as soon as remove from the heat, put in sterilized jars with a capacity of 0.5-1 liter, then sterilize again in water for 15-20 minutes, close with boiled lids and put in a cool dry a place.
Apple Cider Vinegar Tomato Paste Recipe
To make tomato paste according to this recipe, you will need:
- 3 kg of tomatoes;
- 1 onion;
- 3 tsp Sahara;
- 2 tsp finely ground salts;
- 2 tbsp. l. apple cider vinegar;
- a bunch of parsley;
- a bunch of basil;
- Bay leaf;
- spices to taste (coriander, peppercorns).
Select the ripe fruits for cooking tomato paste, cut them off for defects. Then thoroughly rinse the tomatoes under running water, dry them, cut into slices, place in a saucepan and boil over low heat for 10-15 minutes, stirring constantly with a wooden spoon or spatula. Then grind the tomatoes with a blender and put them back on a low heat for an hour and a half. Remember to stir with a wooden spatula or spoon. During this time, the mass should be boiled 2-2.5 times and, in consistency, become similar to very thick sour cream.
About 15 minutes before the end of cooking, put salt, granulated sugar, bay leaf, peppercorns and other spices, as well as chopped basil and parsley in the tomato paste, pour in apple cider vinegar. Stir everything well and cook for another 10-15 minutes, then put the tomato paste hot in sterilized jars, pour vegetable oil on top, cover with parchment paper or plastic lids. Cool and refrigerate for storage.
