Tomato paste, like compotes with jam, is also prepared for the winter. I offer you a recipe for making tomato paste, in which it turns out to be very tasty and not at all distinguishable from the purchased one.
It is necessary
- - tomatoes - 4 kg;
- - coarse salt - 4 tablespoons;
- - olive oil - 0.5 cups.
Instructions
Step 1
Thoroughly rinse the tomatoes, sort them out well, then chop them into fairly small pieces with a knife and place in a suitable sized dish with a thick bottom. Put the chopped vegetables on the fire and cook for 20-30 minutes, that is, until they are soft. Do not forget to stir this mass from time to time with a wooden spoon.
Step 2
After removing the softened tomatoes from the stove, pass each fruit through a sieve. This is necessary in order to separate the tomato pulp from its skin.
Step 3
Pour the resulting tomato pulp into a fairly deep baking sheet. Then add salt to it along with olive oil. Mix everything as it should. Send the resulting mixture to the oven, the temperature of which is 300 degrees. Note that if the tomato mixture begins to darken, the oven temperature should be lowered.
Step 4
Cook the future tomato paste for 1, 5-2 hours. Take it out of the oven from time to time and stir. When an hour has passed since the start of cooking this dish, reduce the oven temperature to 250 degrees.
Step 5
Finished tomato paste can be stored in 2 ways. In the first case, place the hot paste in prepared jars. Then fill it with a little olive oil so that the tomato mass is completely covered with it. Let the dish cool, then put it in a cool place. In the second case, first cool the tomato paste, then put it in containers and freeze.
