Tomato paste is a healthy homemade product found in most refrigerators. In order not to buy pasta with preservatives and thickeners, made from unknown ingredients, it is better to prepare it yourself from natural tomatoes. If the household has a multicooker, then there will be nothing complicated at all. Find out from our article the secrets and recipes for preparing tomato paste in a slow cooker.

A tasty and proper tomato paste must have a uniform structure and a good shelf life. To get just such a product, you need to know some subtleties:

1. Thick paste can only be prepared from fleshy varieties of tomatoes that have little juice. As a rule, such varieties ripen at the end of summer. They should also not be overripe, because rotten pulp can give an unpleasant taste and smell to the entire product.
2. Only tomatoes without skin and seeds are suitable for paste - this is how you can ensure a uniform consistency of the workpiece.
3. You can chop tomatoes in different ways. Sometimes they are immediately peeled from the skin and seeds, and then twisted through a meat grinder or beaten in a blender. It happens that tomatoes are cut into pieces and boiled, and then, when cooled, they are ground through a sieve, discarding the waste. If you have a juicer at home with a special attachment designed specifically for tomatoes, you can use it.
4. To make the tomato paste thicker, you need to get rid of excess juice. To do this, place the ground tomatoes in a fabric bag and hang them at a height above a sink or bowl for at least 8 hours until the liquid drains. Often the pulp is simply boiled to the desired consistency on the stove, in a slow cooker or in the oven.
5. Tomato paste can be stored for a long time only in sterilized containers, and it is most convenient to close the product in small jars so that it does not have time to spoil after opening.

Classic tomato paste in a slow cooker

This recipe for tomato paste in a slow cooker can be called basic. No aromatic spices are added to it, just salt and sugar. The sauce combines only the taste of the tomatoes and onions themselves. Here are the ingredients for this tomato paste:

• ripe fleshy tomatoes – 3 kg;
• onion – 200 g;
• table vinegar 6% - 0.5 cups;
• sugar – 100 g;
• salt - to taste.

Prepare tomato paste according to the basic recipe in a slow cooker:

1. We wash the tomatoes and cut out any rotten or spoiled areas. You don’t even have to remove the stalks; we will still sift them out during the process of chopping the tomatoes through a sieve.
2. Cut the vegetables into halves or quarters and place in a bowl. We cut the peeled onions into halves and also put them in the bowl. Pour 0.5 cups of water, select the “Stew” mode. Boil the tomatoes until soft and simmer for about half an hour. Then cool and press through a sieve, discarding all excess in the process.
3. Pour the tomato back into the mold and set it to the same “Stew” mode. In it, cook the tomato paste in a slow cooker until it becomes 4 times smaller in volume. Now you can salt it, sugar it, taste it.
4. After sterilizing the jars and lids, mix the paste with vinegar and immediately roll it into a container.

Tomato paste with garlic and pepper in a slow cooker

You can add flavor to tomato paste using garlic, sweet and hot pepper. This is exactly the recipe for tomato paste in a slow cooker that we will describe, but here is what you need for it:

• tomatoes – 1 kg;
• garlic – 50 g;
• sweet pepper – 1 kg;
• hot pepper – 100 g;
• sugar – 200 g;
• salt – 60 g;
• sunflower oil – 100 ml.

Let's prepare tomato paste with pepper and garlic in a slow cooker:

1. Place the tomatoes in a saucepan with boiling water and blanch for 5 minutes. Then we cut their skin, dip them in cold water and remove the top film. Cut the tomatoes into quarters, scoop out the seeds with a spoon, beat the pulp with a blender and pour into a multicooker saucepan.
2. Peel the peppers and also turn them into a paste using a blender along with peeled garlic, add to the tomatoes.
3. Immediately put all the other products into the bowl, mix and set the “Stew” mode for 2 hours. Every half hour we look under the lid and stir the paste. If it is not boiled down enough, we will extend the program for another 1 hour.

Tomato paste with cinnamon and cloves in a slow cooker

Tomato paste in a slow cooker can be made spicy, it will resemble ketchup. It wouldn’t hurt to add aromatic herbs to the spices at your discretion. For such a blank we will take:

• tomatoes – 4 kg;
• salt – 4 tbsp;
• sugar – 4 tbsp;
• cloves – 0.5 tsp;
• black pepper, coriander, cinnamon - 1 tsp each;
• any greens to taste - 1 large bunch.

Here's how to prepare tomato paste in a slow cooker:

1. We wash the tomatoes and cut out the rotten areas. Divide the fruits into any arbitrary pieces and place them in the multicooker bowl, pour in 1 glass of water. Select the “Stew” mode and cook the tomatoes for 1 hour. Cool, grind through a sieve, and discard the waste.
2. Pour the tomato into a clean multi-cooker saucepan, add spices and salt.
3. In the same mode, boil the tomato paste in a multicooker until it reaches a suitable thickness.
4. Throw in the chopped herbs and boil for a few more minutes. Then we close it in small sterile jars.

Tomato paste with rosemary, cinnamon and onion in a slow cooker

You can experiment a little with spices in tomato paste. Here you will find cinnamon, allspice, rosemary and bay leaf. A simple onion will add appetizing to the preparation. For tomato paste in a slow cooker we will prepare:

• tomatoes – 4 kg;
• sugar – 300 g;
• salt – 30 g;
• onion – 300 g;
• bay leaf – 4 pcs.;
• apple cider vinegar – 1 glass;
• cinnamon – 1 tsp;
• allspice – 0.5 tsp;
• rosemary – 10 g.

Here's how to make tomato paste in a slow cooker:

1. Wash the tomatoes and chop them into thick slices. We also cut the onion into wide half rings. Place the tomatoes and onions in a multi-cooker form, add half a glass of water, and activate the “Stew” mode. We will simmer the tomatoes until they are completely soft, the skin should separate from them.
2. When this happens, you can temporarily turn off the multicooker, cool the food in it and rub it through a sieve.
3. We return the pureed mass to the bowl and add salt, seasonings, bay leaf, and sugar. Click on the “Extinguishing” button again. Boil the tomato paste in a slow cooker by 4 times.
4. Pour vinegar into it, stir and immediately roll it into small containers, which by that time should already be sterilized along with the lids.

Tomato paste with apples in a slow cooker

We will prepare tomato paste with apples in a slow cooker as follows:

1. We clean tomatoes, onions and apples from peels and seeds. Grind in a meat grinder, then beat with a blender for a more uniform structure.
2. We make a linen bag from thick cotton. It can be folded in several layers so that the pulp does not leak out. Pour the mixture into this bag, tie it at the top and hang it so that the juice flows into some container. We leave it like this until the morning.
3. After one night, transfer the mixture from the bag into a multicooker form, add salt and sugar. Turn on the “Stew” program and cook the tomato paste in the slow cooker for 40 minutes.
4. Pour in vinegar, mix and close in small jars.

Tomato paste in a slow cooker. Video

When preparing dishes, housewives often use tomato paste, regardless of the time of year. Of course, in the summer you can replace it with tomatoes, but in the winter you can only use store-bought ones in jars. What if you try to prepare it yourself? Then the taste of the dishes will be interesting, since homemade pasta does not contain dyes, starch, flavors or preservatives. Let's figure out how to make tomato paste.

Without salt

The tomato paste is thick and natural. The main product must be selected carefully. The recipe calls for no salt.

Products:

• fleshy tomatoes - 3 kg.

Cooking algorithm:

1. The tomatoes are juicy and have pulp. Make a cross-shaped cut where the stalk attaches.
2. Pour water into a saucepan and bring to a boil. Place the fruits in boiling water for 1-2 minutes. It is advisable to carry out this action on a slotted spoon. Lay out, remove the skin, slightly cooling the ingredient.
3. Cut into 3-4 parts, place in a saucepan and put on fire. Bring to a boil over medium heat, then reduce to low and leave to simmer for half an hour.
4. First grind the finished tomato mass in a blender and then rub through a sieve. So, the pasta turns out more tender and pleasant.
5. Pour the vegetable puree back into the saucepan and place on the stove. Boil over low heat until thick. Place the finished paste into sterile containers and seal tightly. Cool and store in the cellar.

In a slow cooker

A multicooker will help speed up the cooking process. All you have to do is put all the ingredients in the “miracle stove” bowl, set a routine and you can go about your business. The sauce turns out delicious, and the dish prepared with its addition is tender and juicy. Let's look at how to make tomato paste in a slow cooker.

Products:

• tomatoes - 1 kg;
• onion - 0.4 kg;
• garlic - 8 cloves;
• oil - 100 ml;
• rock salt - 1 tbsp.

1. Rinse the tomatoes, cut into slices, removing the stem. Place in a plastic bowl and puree with a blender.
2. Remove peels from onion and garlic. Chop the first component into medium-sized cubes, and pass the second through a press.
3. Pour oil into the multicooker bowl, add chopped tomato, garlic and onion, add salt. Stir with a plastic spoon.
4. Turn on the oven, setting the “Cooking/Stewing” mode and the timer for 35-40 minutes. Do not close the lid, bring to a boil and only then cover.
5. After the time has elapsed, stir the finished dish, place in sterile jars, and seal tightly. Leave on the counter to cool.

With greens

Tomato paste, prepared for the winter at home with fresh herbs, is perfect for marinating meat. A dish with such preparation will turn out tasty, juicy and aromatic.

Products:

• tomatoes - 1.5 kg;
• onion - 200 g;
• granulated sugar - 2 tsp;
• rock salt - 20 g;
• apple cider vinegar - 2.5 tbsp;
• fresh basil - 50 g;
• parsley sprigs - 60 g;
• oil - 50 ml;
• laurel - 2 leaves;
• black peppercorns - 5 pcs.;
• whole coriander - 2 pcs.

The cooking process will be like this:

1. Rinse the tomatoes and cut out any unedible parts. Chop into slices, place in a saucepan, heat over low heat and cook for a quarter of an hour. Remove from heat, cool slightly, and puree with a blender.
2. After the puree boils, simmer for 1.5 hours. The consistency of the workpiece should be similar to thick, homemade sour cream. If the sauce is not reduced, the cooking time will increase.
3. A quarter of an hour before turning off the stove, pour in salt, finely chopped herbs, granulated sugar, and acid. To make it easier to extract spices from the sauce, it is recommended to place them in a gauze bag, tie it tightly and leave it in while it boils.
4. Place the prepared paste into jars, having previously sterilized them. Then add 1 teaspoon of vegetable oil to each container and seal tightly. Cool.

With garlic

The combination of fleshy and juicy tomatoes with aromatic vegetables in one jar will perfectly complement borscht, gravy or sauce. This homemade tomato paste recipe does not include salt or spices. And why, because the aroma from garlic will be enough.

Products:

• garlic - 160 g;
• tomatoes - 8 kg.

1. Rinse the tomatoes. Remove unedible areas, if any. Cut into slices.
2. Place in a saucepan and place on the stove, bring to a boil. Reduce heat to below medium and simmer until fruits are completely softened. This will take 30-40 minutes.
3. Press the tomato mass through a fine-mesh sieve. Preferably 2 times, so the paste will turn out to be more delicate in structure. Discard the skins and remaining seeds.
4. Peel the garlic cloves and rinse. Grind on a fine grater. Add to paste and stir.
5. Pour the tomato mixture back into the saucepan or saucepan. Set the heat to low and cook for 1.5 - 3 hours. It is important that the sauce becomes thick, but do not forget to stir so that the mass does not burn.
6. Place the hot paste into sterile jars. Seal tightly and leave to cool at room temperature.

With apple

Almost every housewife wants to surprise her family and friends with delicious food, but it’s not always possible to find a truly natural product in the store. The way out of the situation is to do it at home. After all, only the best fruits will be selected for preservation. The step-by-step recipe below will tell you how to prepare tomato paste with apples at home.

Products:

• apples (with sourness) - 300 g;
• tomatoes - 1.2 kg;
• onion - 100 g;
• table vinegar - 2 tsp;
• salt - 1 tbsp.

1. Rinse the tomatoes, cut out the stem. Cut into medium sized cubes.
2. Peel the apples and chop them into slices. Remove the skin from the onion and cut into 4 parts.
3. Pass the prepared products through a juicer. The resulting juice with pulp must be filtered. To do this, spread gauze folded in several layers on a sieve with small cells. Pour the juice into it, tie it and leave it hanging for half an hour.
4. Place the mixture in a saucepan and add salt. Place on low heat and bring to a boil. If the liquid has completely drained, then add a little strained juice. Pour in the acid, stir and heat for 3-4 minutes.
5. Place the tomato paste in sterile jars, cover and sterilize for a quarter of an hour. After the time has passed, roll it up, turn it over, and wrap it in a warm blanket. Store in a cool place.

With sweet pepper

The preparation is perfect for preparing gravies, soups and other dishes. The combination with sweet capsicum makes the sauce more piquant and rich. Let's look at how to cook tomato paste.

Products:

• sweet capsicum - 1.2 kg;
• rock salt - 3 tbsp;
• tomatoes - 7.2 kg.

Let's get started:

1. Rinse the tomatoes, cut into 2 parts and remove the core. We do similar actions with sweet pepper pods. Vegetables need to be chopped into medium-sized cubes.
2. Pour the prepared vegetables into a saucepan and place on the stove, turning on the heat to minimum. Simmer for 60 minutes.
3. Add salt, cool slightly and puree in a blender. Then let it cook again until thickened.
4. Place the prepared paste into sterile jars, roll up, turn over and cover with a terry towel. Once cooled, place in the refrigerator.

Making tomato paste is not difficult, especially if you have such a collection of “delicious” recipes at hand. Create, surprise and delight your loved ones with delicious food.

Homemade tomato paste in a slow cooker is prepared very quickly, and most importantly, simply. If you are making preparations for the winter, then, of course, the jars and lids must be sterile, and the finished product must be placed in the jars in a very hot state.

This tomato paste is great for pasta, meat and cereal dishes. It can be used as a dressing for any dishes. Very often in winter you want something juicy, tomato, and natural. So, homemade tomato paste spread on a piece of black bread is an excellent sandwich option for a snack!

Ingredients:

• Tomatoes – 500 gr.
• Onions – 2 medium pieces
• Garlic – 4 cloves
• Vegetable oil – 50 ml.
• Salt – 1 tsp. (I have a small one)

Method for preparing tomato paste in a slow cooker:

Wash the tomatoes thoroughly, cut into small pieces, and place in a saucepan. Grind with an immersion blender until pureed.

I peel and cut the garlic and onions. I put it in a blender bowl and grind it.

Pour vegetable oil into the multicooker bowl. I add tomato puree. Add chopped garlic and onion, salt. Mix thoroughly.

I turn the multicooker on to the Stewing mode. Or any other mode where there is no active boiling will do. I set the cooking time to 35 minutes. The tomato paste needs to be brought to a boil with the lid open (it took me about 5 minutes to do this). Then simmer for 30 minutes after boiling under a closed lid. You can stir occasionally. If you are confident in your slow cooker and know that nothing sticks, then you don’t have to interfere. Towards the end of the program, you can taste the tomato paste for salt and add more salt as needed.

Place the prepared tomato paste into sterile jars and roll up. Store in a cellar or refrigerator.

The tomato paste tastes very juicy, soft, and not spicy. You can safely give it even to children. Bon appetit!

Tomato paste was prepared in a Redmond RMC-M20 multicooker.

Did you like the recipe? Click on the heart:

There are 12 comments in total:

Very tasty stuff. You should definitely try it. Thanks for the photo recipe. We'll try it in Redmond.

Isabel:

Good recipe, I’ll definitely try it, this year I have a tomato harvest of 12 buckets a day! Guard! Question: Is vinegar not needed in this recipe?

• What a harvest! No need for vinegar.

How long can you keep an open jar of tomato paste?

Catherine:

Do you need to peel the tomatoes?

• Remove if you want to get a smoother paste (I always remove, fortunately it is very easy - cut the tomatoes from the bottom slightly crosswise, put them in boiling water, after a minute take them out, for example, with a tablespoon. Place the cut side up and pull the “petal” peel - everything comes off very easily).

Thanks for the recipe. I'm from Kazakhstan. I squeeze the tomatoes through nylon tights. Then neither the seeds nor the peel gets into the dish. I usually take them from my sister Karina, and then she swears a lot all the time.

A homemade tomato sauce recipe that I suggest preparing for the winter is Marinara, a traditional Italian sauce made from tomatoes with the addition of onions, garlic and aromatic herbs. In Southern Italian cuisine it is used as an addition to pasta, rice, seafood or pizza. But it is also known and widely used throughout the world. Now you can have an excellent aromatic sauce on your shelf, ready for use at any time. For me personally, this sauce is my favorite lifesaver. When I'm short on time or the fridge is empty, I just boil the pasta and serve it with this sauce and grated cheese. And this dish is one of my husband’s hits, despite its simplicity.
I make this sauce in the Instant Pot on the slow cooker setting at 90 degrees for 6 hours.

Total cooking time – 6 hours 25 minutes
Active cooking time – 25 minutes
Calorie content per 100 g – 35 kcal
Number of servings – 2 liters

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Recipe for tomato sauce for the winter in a slow cooker

Ingredients:
Tomato – 8 cups.(ground in a blender or minced)
Onions – 1 pc.(finely chopped)
Garlic – 2-4 teeth.(finely chopped)
Tomato paste – 140 g
Bay leaf – 2 pcs.
Basil – 1 tbsp. l.(dried)
Oregano – 1/2 tbsp. l.(dried)
Brown sugar– 1 ½ tbsp. l.
Balsamic vinegar– 2 tbsp. l.
Salt – 1 ½ tsp.
Black pepper– to taste (ground)

Preparation:

Place tomatoes in the multicooker bowl, either chopped in a blender or passed through a meat grinder. You can regulate the degree of grinding with a blender yourself: if you want, leave tangible pieces of tomatoes or grind them to a homogeneous puree. Add finely chopped onion and garlic, tomato paste, bay leaf, basil and oregano, brown sugar, vinegar, salt and black pepper to taste. Mix thoroughly so that the tomato paste is evenly distributed throughout the mass. Place the sauce bowl in the slow cooker and close the lid. Set the cooking temperature to 90 degrees and the cooking time to 6 hours.

Time: 40 min.

Servings: 12-15

Difficulty: 3 out of 5

Fabulously delicious tomato paste for the winter in a slow cooker

Recently, more and more often you can see inscriptions on product packaging - “environmentally friendly”, “non-GMO”, “no preservatives”.

The fashion for proper nutrition is, of course, good, but such products are more expensive than usual, and in a crisis everyone tries to save money.

The lion's share of such food can be prepared at home, for example, today we decided to present you with a recipe for tomato paste.

It is ideal for adding it to soups to give a bright and juicy color, for pasta dishes - this is an ideal combination for them, or simply as an option for the right sandwich: black aromatic bread, and a spoonful of spicy tomato paste from tomatoes will be a great snack.

Tomato paste can be prepared in a slow cooker without much effort, and you can make more of it to last throughout the winter.

The recipe is for 3-4 1 liter jars.

Important: When choosing tomatoes to make paste, look for large, fleshy fruits without dark rotten spots or damage. The more perfect and ripe the tomatoes are, the more likely it is that homemade paste made from them will last all winter and not spoil.

Step 1

Wash the selected tomatoes with cold water, cut them in half and remove the stem. Very often these days you can find vegetables with a white thick core inside - this also must be cut out, since it is tasteless and hard.

If you decide to use tomatoes with some flaws, then carefully cut them out of the vegetables. Cut the vegetables into large pieces.

Place everything in a large bowl and blend with an immersion blender until a uniform mass is formed.

On a note: If you don’t have an immersion blender, no problem, you can still use our recipe to make paste at home. Simply place the tomatoes in the bowl of the multicooker, select the “Stew” function, and cook without salt or spices for 30 minutes.

After that, we rub the softened vegetables through a sieve - you get an ideal base for puree, without seeds and films from the peel, which can be returned to the slow cooker, adding other additives to it to prepare tomato paste for the winter.

Step 2

Peel the onions and rinse them under water to remove the pungent odor. Peel the garlic cloves and grind them in a blender along with the onion until a paste is obtained.

Pour vegetable oil into a multicooker bowl. Add mashed tomatoes, a mushy mixture of onions and garlic.

Add salt to taste and stir well. You can add any other spices, but keep in mind that the recipe itself is quite aromatic, due to the presence of a large amount of garlic and onions, and it is advisable that these smells are not interrupted by other spices.

You can slightly change the recipe without adding the above vegetables, but add salt and add, for example, a mixture of Provencal herbs.

Step 3

On the display of our kitchen assistant, select the “Stew” mode. The time it takes to prepare tomato paste at home is 35 minutes.

The first 5-7 minutes must be cooked with the lid open to bring the tomato mass to a boil.

Now close the lid of the multicooker and wait for the cooking process to complete. Five minutes before the end of cooking, be sure to taste the tomato paste and add salt if it seems unsalted. This must be done to ensure that homemade pasta can last all winter.

On a note: Interestingly, if you cook the dish in a slow cooker, it does not burn, as it would if we cooked it in a saucepan. However, it is worth stirring the contents of the magic pot occasionally to avoid possible sticking of the product.

Step 4

While the multicooker is cooking, let's sterilize the containers. Wash the glass jars and lids thoroughly with baking soda.

Boil water in a large saucepan and place a wire rack on top of it, on which we place the jars upside down. Containers with a volume of 0.5-0.7 liters will be sterilized for 10 minutes.

We put the finished product into jars, roll up the lids, turn them upside down, cover with a blanket, and let them cool at room temperature.

We store the product in the refrigerator. That's the whole recipe. It was simple, right?