Tomato juice, tomato puree and tomato paste are three stages of homemade tomato preparations for the winter. Ketchup for the winter and tomato puree: recipes for healthy preparations

Ketchup for the winter and tomato puree: recipes for healthy preparations

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Traditionally, tomatoes are the most popular vegetable in canning for the winter. Not only beautiful, whole, glossy tomatoes are processed. Crushed fruits of different sizes are also successfully used. They make excellent preparations of ketchup and mashed potatoes for the winter.

Ketchup with starch at home

To prepare ketchup for the winter, we need:

2 kg of tomatoes;
2 heads of onion;
5 glasses of sugar;
100 grams of water;
50 grams of vinegar;
ground black pepper to taste.

Cooking:

Peeled onions and washed tomatoes cut and chop.
Boil the minced meat on low heat for 2 hours.
Cool, rub through a sieve.
Season with spices, salt and sugar and cook for another twenty minutes in a heavy-bottomed bowl.
Thicken with starch. To do this, dilute the starch with cold water and pour in a thin stream into the boiling puree, constantly stirring the almost ready ketchup. Boil.
Roll ketchup into prepared containers for the winter, cover with a blanket and leave for a day in the room.

Tomatoes without salt and preservatives

An old recipe, proven by generations of housewives, for preparing a fragrant semi-finished product from meaty tomatoes. A characteristic feature - in such fruits it is impossible to remove the skin. It is used as preparation for preparation of various dishes. In winter, you can add garlic, coriander, black pepper and salt to this preparation - you get natural ketchup.

Ripe tomatoes of any size and degree of bruising.

How to cook:

Rinse the tomatoes. Remove spoiled places and the place of the stalk.
Cut into large pieces and turn in a meat grinder.
Fill clean, unsterilized jars with the resulting mass. It is important to fill the jars up to their shoulders.
Cover with unsterilized lids and place in a jar or large saucepan. Be sure to put a cloth on the bottom.
Pour canned water up to the shoulders and sterilize until the tomato mass boils.

Sterilization time: liter - 25 minutes, half - liter -15.

Tomato dressing for borscht for the winter (tomato puree)

Do you love him the way I love him? An amazing dish is considered Ukrainian, although it is prepared on the territory of the entire CIS. There are an infinite number of variations on the theme of borscht. Only one ingredient remains unchanged - fresh tomato puree. Of course, the food industry offers housewives a large selection of tomato pastes and tomato purees. But neither color nor taste can compare with a fragrant, rich home-made product.

large tomatoes;
salt;
sugar.

Preparation of borscht dressing from tomato:

Scald the fruits, cover with a lid.
Clean, turn in a meat grinder.
Add salt and sugar at the rate of 1 tablespoon per liter of tomato mass.
Boil down to desired consistency.
Degrease lids and jars with soda, steam prepared containers.
Put the uncooled mashed potatoes into a hot dish and roll up. Wrap upside down canned food with a warm blanket, cool.

When preserving mashed potatoes, it is better to use a small container to avoid spoilage during use. An amazingly economical and practical option is to freeze the finished puree in ice cube trays. Naturally, it is not worth re-freezing the product.

Canned, for the preparation of which you can use the blank from this recipe.

Twisted tomatoes with garlic

Italian cuisine has firmly established itself in the homeland of pies and pie. Pizza and lasagna, pasta and mascarpone are deservedly in great demand. Easy-to-cook dishes do not have to be ordered at a restaurant. Having prepared tomato sauce with spices, each housewife will delight her household with the aroma and taste of sunny Italy at any time of the year.

one and a half kilograms of overripe tomatoes;
a third of a glass of sugar;
1 teaspoon of acetic acid;
1 dessert spoon of kitchen salt;
basil and garlic to taste.

Cooking:

Cut the tomatoes on the reverse side crosswise, pour boiling water.
After a minute, drain the water, peel the tomatoes, chop.
Rub the mass through a sieve, cook for 20 - 30 minutes. At the end, add sugar and salt, mix.
While the puree is cooking, wash and chop the basil and garlic.
Add greens to the tomato mass, boil for another 8 minutes, pour in acetic acid, hold on fire for a little more.
Pour into hot jars, wrap, cool at room temperature.

The sauce is ready. Serve with pasta, barbecue and grilled meats. Pairs well with fried and baked potatoes.

Homemade ketchup, a recipe for canning for the winter

Supermarkets offer a great variety of various ketchups, both imported and domestic. Only the number of chemical additives used in their manufacture scares away. In the summer, it will not be difficult to make a fragrant sauce without all sorts of chemicals.

Ketchup with apples.

tomatoes - 3 kg;
apples - 1 kg;
garlic - 1-2 heads;
vinegar 9% - 1 glass;
dry mustard - 2 tablespoons;
ground cinnamon - 0.5 teaspoon;
ground red pepper - 0.5 teaspoon;
sugar - 1 cup;
salt - 1 tablespoon.

Ketchup preparation:

For this recipe, dense and ripe tomatoes are suitable. Apples are better to take sour varieties. The most suitable variety is Antonovka.
Wash apples and tomatoes. Cut into large pieces, boil until soft.
Wipe the cooled mass, mix with salt and spices. Add minced garlic.
Stirring occasionally, cook over low heat for about half an hour. 2 minutes before readiness, pour in the vinegar.

Seal the finished sauce hermetically into steamed jars or bottles. Cool down indoors. As you can see, preparing ketchup for the winter according to our recipe is not difficult at all.

It should be remembered that the heat treatment of tomatoes significantly reduces the presence of useful trace elements and vitamins in them. But the amount of the substance lycopene, which successfully fights oncology, increases significantly when cooked.

tomato puree- This is a sauce that is used as an addition to dishes, and is part of many first and second courses. A wide range of tomato sauces, pastes, ketchups, presented on store shelves, allows you to choose the one that meets your individual taste preferences.

It is unlikely that anyone will say that store tomato sauces not tasty. Do you know why they are so delicious? Their excellent taste is not due to the excellent quality of tomatoes, but to flavor enhancers, food additives, thickeners and dyes. Often, when buying a jar of delicious sauce, the buyer does not even suspect that there are no tomatoes in it. Paradoxically, most manufacturers are trying to sell us, as they say, not pasta or ketchup, but a pig in a poke.

The production technology of these sauces does not use fresh tomatoes, but tomato concentrate. So, summing up, we can say that tomato sauce or pasta is best cooked at home from fresh tomatoes.

Vegetable tomato puree for the winter made from tomatoes, bell peppers and carrots is not only very tasty, but also healthy. In winter, your dishes, with such a sauce, believe me, will become even tastier.

Ingredients:

300 gr. bell pepper
300 gr. carrots
bunch of parsley
Bay leaf
salt, pepper at your discretion

Vegetable tomato puree for the winter - recipe

You can take any number of tomatoes, but it is better to take all the products based on 5 kilograms of tomatoes.

Tomatoes, wash and dry thoroughly. It is better to take fresh and not broken, but if there are damaged places, just cut them off. Cut the tomatoes into medium pieces and scroll in a food processor or meat grinder. Then strain through a sieve so that no skin is left. And put it on fire. You need to cook for about 30 - 40 minutes, stirring constantly. Cook the rest of the vegetables. Three carrots on a grater, cut the pepper into strips, chop the parsley too.

When 30 to 40 minutes have passed since tomato puree for the winter thickens a little, add carrots, peppers, parsley and bay leaf to the tomato. Cook for 10-15 minutes and add salt and pepper to taste.

tomato puree- This is the grated pulp of tomatoes. The process of preparing this product is quite simple and does not require much effort. To do this, the peel and coarse parts of the tomatoes are removed. Then the tomatoes are crushed into a homogeneous mass and get rid of the seeds, and the liquid mixture is boiled several times. Making puree at home is not difficult. The main thing is not to add various spices to it: this can only spoil the taste of the finished product. Therefore, it is recommended to use only tomatoes and salt.

Puree made from tomatoes is a storehouse of vitamins and microelements necessary for normal human life. It fills the body with useful substances, helps to cure beriberi, fights constant fatigue and strengthens the immune system.

The calorie content of this product is very small: only 35 kilocalories per hundred grams. This suggests that you should not be afraid to use puree for people who are overweight or follow the figure.

Tomato puree contains beta-carotene, which has a cleansing effect on the body. It promotes skin rejuvenation, reduces the risk of premature aging and normalizes the skin's regeneration process.

Potassium, present in the composition of the puree, has a positive effect on the functioning of the heart: it normalizes the heartbeat and the supply of oxygen to the blood.

Due to the large number of vitamins of different groups that are part of tomato puree, it has the following benefits for the body:

normalizes metabolism;
improves the functioning of the gastrointestinal tract;
strengthens the nervous system;
stabilizes blood circulation.

In case of individual intolerance to this product, the presence of which you can find out from your doctor, an allergic reaction is possible. The use of tomato puree is contraindicated for people suffering from diseases of the digestive system and kidneys. This is due to the fact that this product contains a large amount of organic acids.

Puree made from tomatoes is very useful for children. It contributes to the acceleration of growth and the full development of the child. But it is recommended to add tomatoes to the children's diet only from one year. Adding puree at an earlier age can cause an allergic reaction and cause bloating.

When purchasing a finished product in a store, be sure to pay attention to the production date, composition and appearance of tomato puree. A poor-quality product can provoke poisoning and disruption of the digestive system. The main signs of poor quality puree are:

heterogeneous mass;
color not inherent in tomatoes;
foreign additives in the composition;
mold that can form a top layer.

Tomato puree has gained great popularity in the culinary arts. It is used to make sauces, ketchups, pastes and cream soups. This product is ideal for preparing sauces and dressings. To give food a special taste and aroma, tomato puree is added to both the first and second courses.

How to make tomato puree at home?

"How to make tomato puree from tomatoes at home?" - this question interests many lovers of home cooking. A self-prepared product has the greatest benefits and does not contain flavor enhancers and flavors.

In order to get a delicious tomato puree, you need to use only ripe and intact tomatoes. Unripe tomatoes, even in the smallest quantities, worsen the taste of mashed potatoes.

There are a large number of recipes for this product: it is harvested for the winter without sterilization, added when pickling tomatoes and cucumbers. Below are some recipes for preparing and harvesting tomato puree at home.

Name	Cooking method
Frozen	This method of harvesting tomatoes is ideal for those who do not like to spend time seaming and sterilizing. To freeze tomatoes, wash them, cut into two parts and put on a deep baking sheet. After we put the tomatoes in the oven and bake at a temperature of 170-190 degrees for an hour. When the tomatoes fall, take out, let cool and rub through a sieve. Then pour the puree into molds (see photo) and place in the freezer. When it is completely frozen, it is necessary to shift the mashed potatoes into a bag. Store the finished product in the freezer.
In a slow cooker	To prepare tomato puree using a slow cooker, it is necessary to rinse ripe tomatoes and pour boiling water over them, after piercing with a fork or making an incision. Then we move the tomatoes from hot water to cold. After each peel and pass through a sieve. Pour the mashed mass into the multicooker bowl, add salt (optional) and turn on the “Buckwheat porridge” mode. After the time has passed, pour the finished puree into jars. The product prepared in this way can be used for harvesting for the winter or for immediate consumption.
From tomato paste	To prepare tomato puree in this way, you need to add two chopped onions to three liters of tomato paste and boil everything for about 10-15 minutes. Then we wipe the boiled mass through a sieve. After that, add salt and sugar (to taste), half a glass of vinegar to it and boil the pasta until it decreases in volume by five times. It needs to be stirred periodically. Pour the finished tomato puree into containers and store in a dark, cool place.
With basil for the winter	Tomato puree with the addition of basil will give you an unsurpassed taste and aroma. To do this, you need to blanch 1.7 kilograms of tomatoes for several minutes. Then we recline them in a colander and give time to cool. After the time has passed, we separate the tomatoes from the skin (see photo), grind the pulp with a kitchen grinder, and then rub the resulting mass through a sieve. Pour the tomato puree into a saucepan and bring to a boil. Then add two and a half teaspoons of salt, four tablespoons of sugar and mix well, boil for another 20 minutes. While the puree is boiling, grind with a blender one bunch of fresh basil and five cloves of garlic. Then add this mixture to the tomatoes, 40 grams of vinegar and boil for another 10 minutes. Pour the finished puree into pre-sterilized jars and close the lids.

What is the difference between tomato paste and puree?

What is the difference between tomato paste and puree? What is better to use? These questions are of interest to many housewives. There are not so many differences between these products. The main thing is the processing method.

Tomato paste is prepared from puree, to which various flavor enhancers, spices and other ingredients are added. Tomato paste differs from puree only in the concentration of solids. In puree, their presence is 15-20%, and in paste 25-40%. This is due to the fact that pasta undergoes more intense heat treatment than puree. From this it follows that the content of nutrients in it is also less.

Tomato puree contains a large amount of vitamins and nutrients, which are almost completely preserved, despite heat treatment. What can not be said about tomato paste. Its usefulness is much less than that of mashed potatoes, since the paste undergoes enhanced heat treatment and various flavorings are present in its composition.

The paste is a concentrate prepared on the basis of tomato puree. This is very important information that should be taken into account when preparing dishes using a particular product.

Tomatoes are often used in cooking. To give dishes a pleasant sour taste, they are added to stews, soups, sauces, and other dishes. If you prepare tomato puree for the winter, it will definitely find a use. Such homemade preparations will save the family budget in the cold season, when tomatoes and canned food prepared from them are not cheap.

Cooking features

You can make tomato puree for the winter from tomato juice or pulp, even from the cake left over from the preparation of other canned food. Knowing several features of the technology will save you from mistakes and will allow you to get the expected result.

Tomato puree for the winter can be prepared by freezing or canning. The first method is the simplest: the chopped tomato pulp is laid out in cleanly washed containers or ice molds, and sent to the freezer. If the puree is made from cake, it is laid out in cells and poured with cold boiled water - a teaspoon per cell, then it is also put into the freezer. After solidification, cubes of tomato puree from containers can be transferred to a bag, but it will have to be stored in the freezer. If you do not have a special freezer and you store food in the freezer of the refrigerator, it is irrational to occupy it with frozen mashed potatoes, it would be more expedient to prepare it in the form of canned food.
When canning tomato puree, use only clean dishes. It is not enough to wash the jars under it - they must be sterilized. Lids are also sterilized, usually by boiling. Close the puree with metal lids that ensure tightness, plastic ones will not cope with this task.
In order for the tomato puree to have a smooth consistency, the tomatoes are peeled before chopping. To do this, the fruits are cut crosswise and dipped in boiling water. After 2 minutes, they need to be removed with a slotted spoon and transferred to a container with cold water. After this procedure, it is not difficult to remove the skin.
Tomato puree will have an even more delicate texture if the tomato pulp is rubbed through a sieve. This will get rid of not only the skin, but also the seeds.
For tomato puree, you should choose fleshy vegetables, otherwise the puree will turn out to be too thin or it will come out small. You can't make puree from unripe tomatoes. They should be ripe or even overripe, but not spoiled.
Tomato puree can be prepared for the winter with or without sugar, salt. Without the addition of these products, mashed potatoes do not store well and can only be kept in a cellar, basement or similar cool place. Tomato puree covered with salt can stand at room temperature.
For better preservation, jars with ready-made tomato puree are turned over and covered with a blanket, leaving to cool in a steam bath.

Spices are usually not added to tomato puree, but you can add them, focusing on your taste.

Tomato puree without salt and sugar

Composition (per 3–3.5 l):

tomatoes - 4 kg.

Cooking method:

Wash the tomatoes, let them dry.
On the side opposite the stalk, cut each fruit crosswise.
Boil water, dip fruits in it, blanch for 2-3 minutes.
Catch the tomatoes with a slotted spoon and transfer to a container filled with clean water.
Peel cooled tomatoes. Cut them into large slices, remove the seals in the area of the stalks.
Grind the tomato pulp to a puree state using a meat grinder or blender. With a meat grinder, the process will go a little faster. Its use will result in a slightly smoother puree, as it grinds the seeds much better than a blender.
Sterilize jars and suitable lids.
Place the tomato mass in a saucepan, put it on a slow fire. Bring to a boil and simmer for 15-25 minutes, depending on how thick you want the puree to be.
Pour the puree into prepared jars, roll them up.
Turn the jars over, cover with a blanket, leave for a day in this form.

After the specified time, the jars of tomato puree can be returned to their normal position and taken to the cellar or other cool place.

Tomato puree with salt

Composition (per 3 l):

tomatoes - 4 kg;
salt - 40 g.

Cooking method:

Pour boiling water over tomatoes, peel. Cut out the seals in the area of the stalks.
Cut the tomato pulp into slices or cubes, grind to a puree state using kitchen appliances (blender, meat grinder).
Put the puree in a saucepan, add salt.
Bring to a boil over low heat and simmer for 20 minutes. If foam appears on the surface, remove it.
Pour the puree into prepared jars (washed with soda, sterilized). Seal them tightly.
Put the jars upside down, cover with a blanket. Leave it like this until it cools completely.

Tomato paste prepared according to this recipe can be stored at room temperature, but only until the jar is opened. Puree after uncorking the container must be consumed within 3 days. Store the workpiece after opening can only be in the refrigerator. It is convenient to close tomato puree in small jars, otherwise there is a risk of not having time to use the product before it goes bad.

Delicate tomato puree with salt and sugar

Composition (per 2.5 l):

tomatoes - 4 kg;
salt - 30 g;
sugar - 30 g.

Cooking method:

Wash the tomatoes, dry, cut in half, chop on a grater.
Pass the resulting mass through a sieve to make the puree even more delicate.
Add sugar and salt, stir.
Bring the puree to a boil over low heat and simmer for 20 minutes.
Pour the puree into sterilized jars, roll up.
Leave to cool upside down under a blanket.

Puree prepared according to the above recipe can be stored at room temperature. It tastes good. It can be eaten with spoons or used to make juice. To do this, it is enough to dilute the puree with boiled water.

To give the puree an even more expressive taste and aroma, you can add dried basil, parsley or celery greens, black and red ground pepper to it during cooking. Lay these ingredients in the puree after it boils. Otherwise, the technology for preparing canned food remains the same; the addition of spices also does not affect storage conditions.

Tomato puree is a popular product in cooking. It is added to a variety of dishes, sauces are prepared on its basis. It is an alternative to fresh tomatoes and tomato paste. Some people like to eat tomato puree with spoons. It makes sense to prepare mashed tomatoes for the winter, regardless of gastronomic preferences.