How to make your own tomato paste. DIY tomato paste for the winter without sterilization

Tomato paste is used for cooking by millions of people of all nationalities. This is a product known to every housewife in our country, and not only in ours.

Ketchups and sauces are prepared on its basis. In itself, it is not a final product, but a semi-finished product for future dishes. Nobody eats it without first processing it.

It is added to first and second courses to give it a characteristic tomato taste and bright color. And normal, healthy digestion, as we all know, starts with how food looks and smells.

Another thing is winter. Tomatoes are not as tasty, not as sweet. What is their taste and color? And they are not cheap in winter. I don't want to buy it in a store. I once bought a small jar and thought I’d add a teaspoon at a time for color. So it stood open in my refrigerator for three months, and at least it didn’t get moldy or disappear.

What did they mix with the tomatoes? I started reading the ingredients, and I even felt bad, all E-shki. And since I already know everything about these E-shki and even wrote about them. I threw this one away store product out of harm's way. And I don’t buy anymore, it’s mine tomato paste, maybe not as beautiful, but certainly useful.

According to GOST, pasta should contain only tomatoes and salt. This is how we will prepare it together with you. Of course, pasta may be a strong word. What I get is something between a paste and a juice, neither liquid nor thick. I don’t grind tomatoes through a sieve, and I have it along with seeds. Why waste something good and waste time? Moreover, during cooking there is nothing left of the seeds.

A simple recipe for making tomato paste for the winter

The recipe will be simple. Without any difficulties. Although, if there is a desire to complicate it, I will tell you how this can be done.

We will need:

tomatoes
sunflower oil

Preparation:

I don't specifically indicate the quantity. Whoever deems it necessary to prepare will do as much. I always buy one or two boxes of tomatoes. That is, my cooking process is done on an industrial scale.

But I have my own tomato paste in autumn, winter and spring. It tastes like real tomatoes. And if they don’t eat store-bought tomato paste, then just give me this!

Once my husband and I left on business for a week, and my daughter and son-in-law lived at home. Upon arrival, I saw that the jars with it on my shelves had become considerably smaller. And my daughter says: “So your beloved son-in-law fell in love with him, I couldn’t tear him away!” Of course, why not eat it when you eat it, and it’s as if the tomatoes are fresh.

I buy tomatoes at the end of August, when they are the ripest and reddest. Gaining strength from the Sun! Full of juice, taste, vitamins. This is what I cook with.

It's very easy to prepare!

1. Wash the tomatoes, remove the stem, and cut into pieces. So that it is convenient to twist.

2. Twist in a meat grinder. Previously, they turned it manually, it took so long. And now, if you have an electric meat grinder, you can twist everything in an instant.

It also works well if you beat it with a blender in a food processor. Here you can grind it finer or coarser, as you wish.

3. Pour into large saucepan. And if you have a big cauldron, that’s good too. It is less likely to burn and is easier to stir. The tomato mass does not accumulate in the corners of the pan. If you cook in a saucepan, keep an eye on these treacherous corners and stir often.

4. Don't forget to do this. I stir with a slotted spoon, it grabs well in the cauldron and nothing burns. Cook over low heat. Our preparing pasta should gurgle quietly, not bubble.

This way it will retain its color.

5. While it is cooking, prepare the container where you will prepare it. I prepare in glass liter bottles, they remain when you buy different juices. When there are no bottles left, you can use screw-on jars. iron lids. Bottles and jars should be washed well with soda and sterilized.

6. To do this, dial in regular saucepan water, bring to a boil. Place a colander in the pan and place two bottles or jars upside down. The evaporating steam must penetrate into the containers. This is how the sterilization process occurs.

Pour boiling water over the lids in a separate bowl and let stand for five minutes. Better yet, boil it.

Can also be sterilized in the microwave. Fast, simple and convenient. Yes, in principle, choose any one. I'll leave a link for anyone interested.

7. We cook for a long time, our task is to evaporate the water. You'll see when it happens. The mass should become thick. Depending on the number of tomatoes, it may take from one and a half to two hours.

Now you especially need to make sure that it doesn’t burn. About 10 minutes before the end of cooking, add salt. Give her the opportunity to break up, try. Don't add too much. You should get the usual salty taste.

8. Heat the oil in a frying pan. We will use it to seal our workpiece.

9. Now is the most crucial moment. We've got everything ready. Take a sterilized jar and put it in there with a large spoon. ready-made pasta, almost to the very edge. Place it tightly, press down with a spoon, making sure there are no air bubbles left.

Now pour a tablespoon of hot oil on top, the oil will spread and form a film. Screw on the lid.

10. If you have prepared bottles, then you need to prepare a funnel. It will make it easier to spread the paste over them. It is thick, will be capricious, and will not want to get into the bottle. But you have to get creative.

Why do I prefer to prepare it in bottles? You only need to pour a little oil, half a spoon is enough. To be honest, I always have a deficit with banks.

I remember how they used to prepare it: they poured it into ordinary glass bottles, and put nipples on top. There were no bottles with lids, and the jars were all being used for other preservation.

11. It is not necessary to turn the jars over; place them on a towel and cover with another towel on top. Let them cool slowly.

As you can see, everything is very simple. But as I warned, it comes with seeds. If you want, you can cook without them. That is, to complicate the recipe somewhat.

If you want to cook pasta without tomato seeds, then you need to grind the cooked paste through a sieve, or squeeze through cheesecloth. And boil for some more time.

Below is a video recipe where I will show you how to do it.

12. Let the jars stand in a visible place for a week, or even two. If you did everything correctly, the workpiece will look normal. And if the technology is violated, it will swell. It may lift the lid, or even knock it out. The contents of such a jar must be thrown out. It cannot be eaten.

Tomatoes have a lot of acid; they themselves are preservatives, so they are not capricious. As a rule, nothing swells. Only if the lid was not tightly screwed on and air could get into the jar.

But I think you will succeed. It is better to store the workpiece in a cool place, away from heating appliances. All apartments have storage rooms. Equip it for workpieces and supplies. Then you will eat tasty and healthy all winter.

Video on how to make tomato paste from tomatoes at home

If you don’t want the resulting tomato to have seeds and small patches of skin, you can cook it without these elements.

It is clear that such a product will be more gentle and pleasant in feel. It will take a little more time to prepare, not for cooking, but for additional processing. Specifically, grinding through a sieve and removing everything unnecessary. But this is not too much time, perhaps only 20 or 30 minutes.

However, see for yourself.

As you probably noticed, here we used absolutely nothing for additives except tomatoes. This is very convenient - when the tomato is salted, and we add it during cooking, then the prepared food can be over-salted.

I used to salt such a preparation, I thought that it would be better stored this way. Then I experimented and found out that it can also be stored perfectly without salt. And now I don’t add salt.

Yes, and I also want to note that you can cook tomato paste until it reaches the thickness you want, right up to store-bought consistency. This is convenient, you will need less containers, and the paste, since it turns out to be highly concentrated, will be consumed more slowly.

By the way, don’t throw away the cake that remains. Put it through a blender along with red hot pepper, add garlic, herbs (parsley, dill, cilantro) if desired, and salt to taste. And the seasoning is ready. You can store it in the refrigerator.

And if you boil it, you can store it like a regular preparation.

Friends, that's all for me.

Cook and eat for your health!

Homemade tomato paste, prepared with your own hands, unlike the store-bought counterpart, is healthy because it has retained its taste and aroma. fresh tomatoes. This is a concentrated mass obtained by boiling and straining ripe tomatoes, and retained a lot of useful substances. There are two types of tomato preparation: simple, unsalted paste, and with the addition of salt.

IN different countries The taste of the pasta is different. Italians put it in tomatoes spicy seasonings– garlic, basil, red pepper, oregano. The Greeks have a milder taste; they strive to preserve the taste of natural tomatoes. In the tomato paste of Caucasians, you can detect the characteristic nutty notes inherent in their cuisine.

How to prepare tomatoes at home

Here are some tips for making your own tomato paste.

For harvesting, select the ripest tomatoes, not too juicy and fleshy.
If you use your own tomatoes grown on the plot, try to process them on the day of picking; more lycopene, a substance valuable for health, will remain in the vegetables.
To spend less time boiling the tomato, be sure to drain the excess juice. If possible, place the mass obtained after grinding into a gauze bag. Hang and let the juice drain naturally.
You can grind tomatoes into puree using any available method. Use an electric meat grinder, juicer, blender or regular sieve.

What can be added to the preparation:

Simple pasta is good on its own; made from ripe tomatoes, it will turn out aromatic and tasty. Many housewives use concentrated tomato to restore tomato juice When preparing sauce for spaghetti, pizza, cooking borscht, various spices and herbs are added to the product in advance. Add basil, dill, hot and black pepper, and garlic.

Advice! In an open jar, tomato paste quickly becomes moldy. To avoid wasting any leftovers, once you have used some, smooth out the top. And then sprinkle with salt, or pour vegetable oil.

A simple recipe for tomato paste through a meat grinder

The easiest way to prepare tomatoes at home. It is considered classic because it does not contain any additives.

You will need:

Red tomatoes – 10 kg.

How to prepare homemade tomato:

Divide the tomatoes into halves and quarters. Cut out the whitish part from the stalk.

Scroll through a meat grinder, or punch with a blender.

Drain off excess juice. Pass through a sieve, removing seeds and skin.

Place the bowl with the puree on the stove. Over low heat, begin to simmer the contents.

Soon the liquid will begin to evaporate and the paste will begin to thicken. The thicker the tomato, the more often it needs to be stirred.

Boil the mixture to the required thickness. Depending on the juiciness of the tomatoes, this will take up to an hour, sometimes up to 1.5 hours. The product will darken and change color.

Fill the jars and roll them up. Cool upside down under a towel.

The most delicious tomato paste - homemade recipe

According to GOST, tomato contains only tomatoes and salt. A small addition and change in cooking technology can turn ordinary pasta into an amazingly tasty sauce.

Required:

Tomatoes – 4 kg.
Salt – 4 large spoons.
Olive oil - ½ cup (can be replaced with vegetable oil).

How to preserve for the winter:

Select the tomatoes and wash them. Cut into pieces and place in a saucepan.
Boil for 20-30 minutes. Count the time from the moment of boiling. The pieces will become soft.
Remove the pan from the heat. Cool the contents slightly, then chop, rubbing through a sieve or colander.
Add salt to the remaining mixture, add oil and stir.
Pour onto a baking sheet or wide, high-sided pan.
Set to maximum temperature (preferably 300 o C).
Check the oven periodically; if the top begins to darken quickly, lower the temperature. At the same time, stir the mixture. Soon the pulp will thicken.
Simmer the paste for 1 hour, then moderate the heat intensity to 250 o C. Continue evaporating the liquid for another hour and a half.

How to store the workpiece

Place the hot paste into jars, pour a layer of oil on top, and roll under an iron lid.
Pour the tomato into small containers, cool, and send to freezer. Frozen pasta can be stored for a very long time without losing its taste and quality.

Tomato paste – finger licking recipe

The spicy paste can be served with meat, cabbage rolls, lasagna, or added to borscht, rassolnik, or kharcho.

Take:

Tomatoes – 4 kg.
Salt – 4 tbsp. spoons.
Ground coriander, black pepper, cinnamon - a teaspoon each.
Clove sticks – 10-12 pcs.
Dill, celery leaves, parsley, basil.

Preparation:

Cut out the white area around the stems of the tomatoes. Cut into 4 pieces.
Place in a sieve and place in a pan of boiling water. When the pieces become soft, wipe them into a separate bowl. Do it in several stages, as it is more convenient to blanch in small portions.
After collecting the entire mass, set it to cook. After an hour, add spices and herbs.
Continue cooking until the puree has reduced thick paste. Methods for storing workpieces in winter are described above.

Recipe video step-by-step preparation homemade tomato paste from tomatoes for the winter.

Tomato paste is a product obtained by grinding and boiling ripe tomatoes. When processed, these vegetables practically do not lose useful properties and retain their composition, which is why concentrated tomato products are considered healthy at any time of the year.

Where is the paste used?

Cooking borscht, kharcho and soups is impossible without using this product. Tomato paste is included in ketchups and Italian sauces, used for preparing marinades and pizza seasonings.

In summer and early autumn, when there is a lot fresh vegetables, meaty and juicy tomatoes. The first harvest of ground vegetables appears in July, and in September-October the harvest stops. In order to please yourself and your family with delicious and nutritious meals with the addition of tomato paste, its preparation must be done in advance.

This popular product is prepared differently in different countries: Georgians add Caucasian spices and nuts, Greeks strive to preserve the most natural taste and use light spices, Italians add garlic, onions, basil and red pepper. If you are interested in how to prepare tomato paste at home, then decide what product you want to end up with. You can try cooking according to different recipes, expanding the menu as much as possible!

Useful substances and composition

Tomatoes contain vitamins A, C, E and B complex. Minerals: iron, calcium, zinc, potassium, phosphorus, nickel and cobalt. Tomato paste is rich in phytohormones and lycopene, which prevents the appearance and development of cancerous tumors. It includes essential oils and acids. The hormone serotonin is present, the inclusion of which helps in the fight against stress and improves mood. If you don’t yet know how to prepare tomato paste at home, use our tips and get useful supplement to the diet.

How to choose tomatoes

It is necessary to prepare ripe, fleshy tomatoes without any greenery. Since the paste is obtained by boiling, the green fragments of the fruit when heat treatment will darken, which will worsen appearance and product quality. Are you interested in how to prepare tomato paste at home? It is best to choose the fruits of the well-known Slivka variety: they have enough pulp and little juice, which will optimize the processing process.

Classic version

This recipe for making tomato paste is familiar to many housewives, but you need to know the subtleties and secrets to get a quality product. Let's prepare the ingredients:

tomatoes - 2.5 kg;
5-6 heads of onions;
4-5 cloves of garlic;
sugar - 120 g;
table vinegar - 100 g;
table salt.

We clean the tomatoes from impurities in running water, cut off unripe fragments and spoiled areas, and remove the stalk.

IN enamel pan add the fruits, cut in half (lengthwise or crosswise, it doesn’t matter), onions, pour half a glass of water. Cover the pan with a lid and wait until it boils. Reduce heat and simmer for half an hour.

Primary processing allows you to make tomatoes soft and pliable for subsequent rubbing. After the mass has cooled, pass it through a sieve to remove seeds, skins and coarse inclusions of pulp. The semi-finished tomato product must be boiled 3-5 times over low heat. Stir the mixture constantly to prevent burning. Add spices, squeeze out the garlic, cook for a few more minutes and remove from heat.

You need to prepare jars and lids for sealing in advance, because the paste needs to be stored closed. Now you know how to make tomato paste at home. However, there are still many interesting recipes.

Cooking spicy tomato paste in the oven

Adding spices improves the taste of any dish. The original tomato paste is no exception - the recipe for cooking in the oven will appeal to many. The serving is designed for 4 kg of tomatoes, but if desired, you can adjust the recipe by adding required quantity spices So, for the specified amount of tomatoes, prepare table salt (4-5 dessert spoons), black pepper, coriander and cinnamon (1/2 teaspoon each), 12-14 dried cloves, 1/2 bunch each of parsley, celery and basil. Dill umbrellas will add a special piquant aroma.

Primary processing

Tomatoes need to be washed, damaged areas cut off and divided in half. Next, put it in a saucepan, add water (no more than 1 glass) and boil for about 8-10 minutes. Cool the mixture and pass through a medium sieve, getting rid of excess fragments (seeds, skins).

Evaporation

Mix the semi-finished product with salt, put it in a mold with high sides, and put it in the oven, heated to 200 °C. Cooking time depends on the quality of the raw materials. During the process, it is important to monitor the consistency that is obtained during boiling. To do this, every 20 minutes we take out the mass, mix and check the thickness. When the paste reaches the desired consistency, add bulk spices. Tie the herbs into a bunch and dip into the mixture. After half an hour, remove the herbal bunch, and distribute the hot mixture into jars and seal.

Now you know another option on how to prepare tomato paste at home.

You can prepare a mass only from tomatoes, you can add other fruits and vegetables rich in fiber. This will improve the appearance of the product and make its taste rich and pleasant. The result is an incomparable homemade tomato paste, the recipes for which are given below.

Pasta with apples

For cooking you will need 3-3.5 kg of tomato fruits, 0.7 kg of apples with dense pulp, 0.5 kg of onions, 30 g table vinegar and salt (1-1.5 dessert spoons). Wash the products, remove the stalks and grind them in a juicer. Next we act as desired.

Option one

Boil the mixture over low heat until the amount of the mixture decreases several times. Immediately after cooking, place the tomato paste in a container and seal.

Option two

Place the resulting mass after the juicer in a clean cloth, tie a knot and hang it over the container overnight. During this time, the excess liquid disappears, and in the morning it is enough to boil the mixture for 30 minutes with salt and another 10 minutes with vinegar. We close the resulting product in jars.

It is important to remember that you should leave the pureed mixture in a cloth overnight in a cool room so that it does not turn sour until the morning.

Tomato with celery

Thanks to this recipe, you will get not just a paste, but a real vitamin “bomb”. Prepare 2.5 kg of tomatoes, 5-6 medium celery roots, 5-6 onions and 6 medium apples. For spices, it is recommended to add equal parts cinnamon and ground black pepper (1/2 teaspoon each), 6 cloves and red pepper (a pinch). The rich taste will be complemented by sugar (100 g) and salt (150 g).

Preparation

Washed and chopped tomatoes are evaporated for 20 minutes and passed through a sieve. Apples are baked in the oven, mashed, removing the core and skins. Finely chop the celery and onion, evaporate with a small amount water, wipe. Mix vegetable and fruit puree, add salt and sugar, boil until consistency thick jam. Add the spices before removing the mixture from the heat and boil for a couple of minutes. When hot, pour into jars and seal tightly with lids.

Original recipes

If your garden plot has a great harvest, we will tell you how to make tomato paste at home with the addition of plums or sweet peppers.

Option 1

Prepare 2.5 kg of tomato fruits, 0.7 kg of plums, 3-4 heads of onions, 1 head of garlic, spices (red, black pepper) to taste. Sugar and salt are added depending on taste preferences. Separately, prepare tomato puree with onions and plum puree according to the familiar scheme (boil and rub through a sieve). Mix the resulting masses and boil again. Add spices and garlic at the very end of cooking, put the paste into jars.

Option 2

Tomato with red bell pepper. You will need tomatoes, peppers and onions (approximately 1 kg each). Peel the vegetables, chop them finely, mix and boil together. After half an hour, cool the mixture and wipe it. Add salt and sugar to taste, bring the jam until thick, stirring constantly. We seal it.

How to store prepared pasta

When choosing a container for storing tomatoes, immediately keep in mind that only a small amount of it is used for cooking, which means that an open jar will remain in the refrigerator for a long time. You can immediately select small jars (200 g each). If the tomato is packaged in jars of 500 g or more, then to prevent the appearance of mold, sprinkle the rest of the paste with salt and pour a little oil on the surface.

Tomatoes have been and remain the favorite vegetable crop of many people. In addition to fresh consumption, tomatoes are used to make pickles and various snacks. Homemade tomato paste is one of the most the best preparations, which is always useful in the kitchen.

In the future, you can cook from it delicious gravy, sauces, add as a dressing to borscht, grease pizza dough. You can prepare tomato paste within a couple of hours, and the cooking process itself is simple.

The main advantage homemade pasta is its naturalness. Unlike a similar product bought in a store, homemade tomato paste does not contain taste stabilizers, thickeners or harmful preservatives. You can be confident in its quality and usefulness, because in addition to taste, the product contains sodium, magnesium, iodine, sulfur, vitamins of almost all groups and other microelements.

Before making tomato paste, you must adhere to the following rules:

Using fleshy tomatoes

In such varieties, the pulp boils well, and the skin is easy to separate. Fleshy varieties include Bull's Heart, Pink Honey, Pinky Lady, Mikado, Pink Rise. Almost all meat tomatoes are grown in a greenhouse;

Ripe fruits

The most ideal option for cooking is to use already overripe fruits. They have a beautiful color and rich taste;

Volume and preparation of containers

The shelf life of the finished product is the most big influence influences the cleanliness of the container. Used for storing workpieces glass jars with lids. There is no need to use large-volume jars; containers of 0.2, 0.5 liters are quite suitable. It is convenient to store such a jar in the refrigerator, and its contents will quickly be used up and will not linger. It is advisable to sterilize the jars in the oven or steam for disinfection before cooking. However, there are preservation methods that exclude sterilization;

Using spices

In addition to salt and pepper, you can add rosemary and red pepper, paprika, dried garlic, basil, a mixture of Italian spices;

Proper storage

The finished product is stored at a low temperature of 10-16 degrees Celsius. You can store jars in the basement or refrigerator. The shelf life of homemade tomato paste is one year. Open jar Stores in the refrigerator for up to one month.

Recipes

Of the variety of recipes, only the most delicious and simple ways preparations. Each recipe produces pasta that is incredibly sweet and juicy.

Classic way

The most common preparation option. Cooking time takes 1 hour 40 minutes. The finished product is suitable for seasoning soups and meat dishes.

You will need:

3 kilograms of ripe tomatoes;
2 onions;
½ cup sugar;
3 tbsp. 6% vinegar;
salt and pepper to taste;
½ glass of water.

The stems and spoiled areas or dents are cut out of the fruit, and then cut in half and placed in a deep pan. Finely chop the onion or grate it and add it to the tomatoes. Pour water into a saucepan and put on fire, bring to a boil and cook for 15-20 minutes until the tomatoes are softened. Then the cooled mass is discarded in a colander or sieve and ground into a container. The skins remain in the colander; they will no longer be needed. The remaining mass in the container is again transferred to the pan and boiled for another half hour until it thickens. Vinegar, salt and pepper, as well as sugar are added to the thick mixture. Everything is mixed and poured into sterilized jars. Cover the jars with a lid, place in a saucepan with water and boil for 15 minutes. Then remove, close the lids tightly and turn over until cool. The container is removed for storage.

Fast way

In order not to waste time separating the tomato pulp from the skin, you can pass the fruits through a meat grinder. Cooking time: 80-90 minutes.

Ingredients:

2 kilograms of ripe tomatoes;
bulb;
5 tbsp. Sahara;
2 tbsp. 9% vinegar;
peppercorns;
2 cloves of garlic.
salt, tsp

Peeled tomatoes, onions and garlic are ground in a meat grinder and placed in a saucepan. Place the pan on the stove, turn on the heat and evaporate excess moisture until the volume of the contents is reduced by 3 times. The consistency of the finished product should become thick. Sugar, salt and pepper are mixed into the prepared tomato paste and poured into a container, then after 5 minutes close the jar with a lid and cover with a warm blanket until it cools.

Without vinegar

Since vinegar adds extra sourness to tomato paste, not everyone likes it. You can not add the ingredient, but use it for preservation rock salt. Just like vinegar, it is a natural preservative, and the product will not spoil for a long time.

Products:

fresh tomatoes, 2 kilograms;
2 tbsp. rock salt;
5 tbsp. Sahara;
cinnamon, tsp;
5-6 carnation flowers;
½ tsp. coriander;
½ glass of water.

The tomatoes are cut into quarters and placed in a saucepan. Pour water into the pan and place the mixture over medium heat. Boil for 15 minutes, after which the pulp is separated from the skin in a colander. The liquid mixture is brought to a boil again, spices and sugar are added. When the paste thickens and its color turns a beautiful dark red, stop heating. The hot paste is packaged in jars, then the jars are sterilized.

Using a blender

Blender is a great assistant in the kitchen. With it you can cook excellent preparation. The blender crushes tomatoes in a matter of seconds, turning the fleshy pulp into puree.

You will need:

1.5 kilograms of red tomatoes;
2 tsp 9% vinegar;
2 tbsp. Sahara;
tbsp paprika;
3-4 black peppercorns;
salt as desired.

Grind the tomatoes in a blender until a homogeneous mass is obtained and leave it to heat. Add spices and sugar to the hot mixture and evaporate the paste for one hour. The thick mass is allowed to cool slightly and then distributed into jars. The container with the paste is placed in hot water Sterilize for 10-15 minutes. After the time has passed, the jars are removed from the boiling water, the lids are rolled up and turned over, and the top is covered with a warm cloth. In this way, they are kept until completely cooled, and then put into the basement or refrigerator.

In a slow cooker

You can use a slow cooker to prepare tomato paste. It is easy to use and finished product It turns out juicy and aromatic.

Ingredients:

2 kilograms of tomatoes;
1 onion;
3-4 cloves of garlic;
tbsp 9% vinegar;
tbsp Sahara;
tsp salt;
black pepper optional;
¼ cup vegetable oil.

Grind tomatoes with onions and garlic in a blender. Pour vegetable oil into the multicooker container and turn on the heat. When the oil is hot, add the crushed mass to it and cover with a lid. Cook the paste for an hour, stirring occasionally. At the end, add sugar and salt, as well as pepper. After cooling, the paste is ready for use.

In the oven

In the oven, with long simmering, the taste of the tomato mass becomes more intense. Many housewives take advantage of this property and enjoy cooking pasta in the oven.

You will need:

tomatoes, 1.5 kilograms;
vinegar 6%, 1 tbsp;
salt, ½ tsp;
sugar, tbsp;
vegetable oil, 2 tbsp.

Pass the tomatoes through a meat grinder and pour the resulting porridge into a heat-resistant container greased with vegetable oil. Turn on the oven at a temperature of 180-200 degrees and place a container in it. Simmer the contents for 30-40 minutes, stirring occasionally. After the time has passed, take out the container and sprinkle salt and sugar into the mixture, add vinegar. Place in the oven for another 6-9 minutes, and then hot product poured into jars, and then the workpiece is sterilized in boiling water.

Without sterilization

Sterilization does not need to be carried out, but the shelf life is not reduced. It is enough to use more vinegar according to the recipe, and the preparation will last a long time in the refrigerator.

Products:

tomatoes, 1.5-2 kilograms;
2 tbsp. 9% vinegar;
1 tbsp. salt;
2 tbsp. Sahara;
1 tbsp. vegetable oil;
a pinch of red pepper.

Grind the tomatoes in a blender until mushy, pour into a saucepan and heat for 10-15 minutes. Then add sugar and salt, pepper to the mixture and boil the contents for another half hour. At the end of cooking, add vinegar and quickly pour the paste into jars. Banks are washed with soda in advance. Cover the container with a lid and allow to cool completely. Without sterilization, tomato paste can be stored for up to a year.

The resulting product perfectly complements meat and fish dishes. Tomato paste can be served with spaghetti as a sauce. She can replace ready-made ketchup And concentrated juices. Natural product Not only does it taste great, but it has many benefits for the human body.

A very useful and high-quality product that can be prepared for the winter is tomato paste. At home, the recipe will not contain artificial flavors, dyes, preservatives or thickeners; it will turn out much tastier when compared to store-bought ones.

Secrets of making tomato paste

Homemade tomatoes are added to a wide variety of dishes, giving them spicy taste. Home product much more valuable than store-bought for several reasons:

usage natural ingredients for workpiece;
creating a special taste that will suit a specific person;
obtaining a high quality product.

Homemade tomato preparation, made in accordance with all recommended criteria, can turn out to be pleasant to the taste and nutritious. Experienced Chefs They offer a variety of methods for preparing such a dish; it turns out very tasty thanks to the use of fresh vegetables. Tomatoes for harvesting must be selected very carefully.

Making tomato paste from tomatoes at home is quite simple. To prepare tasty dish, it is recommended to follow these simple rules:

watery tomatoes can be cooked without adding additional water to them;
spices are added to the dish after it boils, then taste qualities will not be distorted;
Before adding greens to a dish, it is recommended to tie them tightly in a bunch so that later you can easily and simply remove them from the preparation;
To prevent the mixture being prepared from burning, it is recommended to stir it constantly;
Salt the dish should be based on your own taste.

Tomato paste at home: a recipe for the winter

Not all housewives know how to prepare tomato paste at home. We will talk about this in detail here and show you a variety of recipes.

The main goals when preparing tomato preparations are: to obtain a thick consistency without seeds, peels and other waste; it should be stored for a long time at normal room temperature. This product can be prepared by following certain secrets:

To create a tomato dish, juicy tomatoes are not suitable; you need to choose fleshy fruits, the ripening period of which is approaching the end of summer. It is worth using only ripe fruits for paste, avoiding rotten vegetables;
You can chop a tomato using various methods: remove seeds and peel, cut in a blender or meat grinder, boil and grind through a sieve, use a juicer;
to make the product thick, it is recommended to use one of the recommended methods: hang the pulp in a bag so that all the juice drains, only the thick part remains in it, boil the product until thickened on the stove or in a slow cooker, evaporate all the liquid part in the oven;
containers for preparing tomatoes should be sterilized, as well as the lids with which they will be closed.

Tomato paste for the winter: a finger-licking recipe

Dressing them tomato is quite delicious product, which is one of the most common uses in cooking. Main components of the dish:

2.5 kilograms of ripe tomatoes;
salt to taste.

Cooking instructions:

The tomatoes are thoroughly washed, dried with a towel, the vegetables should be cut into 4-8 parts, grinded in an electric meat grinder, and set to cook on slow fire.

Lids should be subjected to a sterilization process.

After the product is poured into the container, it is recommended to turn it over.

Tomato paste in a slow cooker: a recipe for the winter

How to prepare tomato paste at home so that it turns out better than store-bought? It's very simple: you need to follow certain instructions.

tomatoes – 3 kilograms;

garlic – 8 cloves;

onion – 400 grams;

Sequence of preparation of tomato preparation:

Tomatoes need to be kept in a cold water, remove drops of water from them, cut into 2 parts; when processing the vegetable, it is necessary to remove the stalk and white pulp. Afterwards, the tomatoes are cut into large pieces, interrupted using a blender. If there is no such device, you need to put the vegetables on low heat to simmer for 30 minutes. Next, the tomatoes are ground through a sieve.

Add to the composition onion, several cloves of garlic, previously crushed in a blender.

Fill the cooking bowl with the tomato mixture, sprinkle it with salt, program the multicooker to simmer, setting the time to 40 minutes, and close the lid.

After the product is considered ready, it can be placed in jars.

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Tomato paste through a meat grinder

One of the most popular, delicious and quick recipes, is tomato paste prepared at home through a meat grinder. This method preparing the product is one of the simplest and fastest, even the most inexperienced cook can handle it. The tomato dish is easy to prepare because it does not contain salt, pepper and sugar.

Ingredients required for the dish:

5 kilograms of tomatoes.

Cooking process:

The tomatoes are thoroughly washed, chopped, minced in a meat grinder, and cooked in a non-stick pan. Cooking time is 30 minutes.
The vegetables are rubbed through a sieve to obtain a homogeneous mass. Next, the pulp must continue to be boiled; the composition is cooked for an average of 4 hours. To obtain a homogeneous mass, it must be stirred constantly.
The workpiece should be placed in sterilized jars.

Tomato paste through a juicer

How to prepare tomatoes for the winter using a juicer? To prepare the product, the cook will need following ingredients:

peeled, ripened tomatoes – 9 kilograms;
salt – 2 large spoons.

Instructions for preparing the workpiece:

The tomatoes are thoroughly washed and cut into small slices, cooked for 30 minutes until completely softened, passed through a juicer, and boiled, stirring the paste constantly.
After 1.5 hours, it is recommended to stir the product every 30 minutes, add salt to the tomatoes, and finish cooking the product.
Pour into sterilized jars.

Tomato paste through blender

How to cook tomato paste at home using a blender? For preparation you will need the following ingredients: tomatoes and salt to taste.

Grind the tomato pulp in a blender, rub the tomatoes through a sieve, and use a juicer with an attachment.
Boil the resulting mixture until a thick consistency is obtained.
Place the product in sterilized jars.

Tomato paste for the winter without vinegar

Often, an oven is used to create tomato preparations. Its use only improves the taste of the product. The product cooked in the oven looks appetizing and tastes very good. To create the product you will need the following components:

ripe tomatoes – 4 kilograms;
salt – 1 large spoon;
pepper, cloves, cinnamon - to taste;
vegetable oil – 50 milliliters.

Instructions for preparing the tomato product:

We select ripe and juicy tomatoes, first steam them, then remove the stalk.
Cut each tomato into 6 parts, place in a saucepan, cook under a closed lid for about 25 minutes, during cooking the pulp will separate from the peel and seeds.
The remaining part of the pulp that has not separated should be rubbed through a sieve.
The resulting mass should be poured into a baking tray, mixed with salt and spices.
Place the pasta in an oven preheated to 250 degrees Celsius and cook for 25 minutes. If the product splashes heavily, you can cover it with foil on top.
The paste can be considered ready after it boils, then it should cool slightly and can be placed into containers.

Homemade tomato paste ketchup

Store-bought ketchup can always be replaced with a homemade product made from fresh tomatoes. To prepare it you will need the following components:

tomatoes – 3 kilograms;
vinegar -180 milliliters;
salt to taste;
sugar – 225 grams;
onions – 3 pieces;
cinnamon – 3 sticks;
rosemary – 0.5 teaspoon;
bay leaf – 3 pieces;
pepper – 1.5 pieces;
ginger - a quarter of the root;
pepper -1.5 teaspoon.

Cooking sequence:

The peels are removed from the tomatoes, the vegetables are cut into several parts, the onion is cut into rings, the tomatoes, onions, salt, rosemary, pepper and some water are added to the pan, the vegetables are stewed for about 25 minutes.
After cooling, rub the tomatoes through a sieve, then boil the puree until its volume is halved.
Add crushed hot peppers, ginger and various spices.
After 10 minutes, remove the cinnamon sticks from the preparation, add vinegar, close the ketchup in a sterilized jar, and roll up the lid.

Bottom line

Now you know how to prepare homemade tomato paste. Recipe for the winter will definitely come in handy when cooking various dishes, it's delicious and useful product. There are many methods for making a blank. Each of them has its own distinctive nuances. And although tomato preparation takes a significant amount of time, it is compensated by its taste, aroma, and beneficial qualities.