Rolling from prepared tomato paste. How to make tomato paste at home

I always prepare tomato paste for the winter in mid-September, when tomato prices drop significantly. Such preservation is very helpful in winter, when you want to add bright color and the summer aroma of ripe tomatoes to your first or second hot dish. However, this preparation also has its drawbacks - it takes more than 2 hours to create and is boiled down by about 3-4 times, but it’s worth it!

I recommend it to everyone, but remember that tomato paste is stored only in the cold: in the cellar or refrigerator. If you are going to store it at room temperature, be sure to add vinegar when preparing it. Create a paste from fleshy varieties of tomatoes - I used the popular and inexpensive variety "Slivka", I think it is available in every region.

So, let's rinse the tomatoes in water and start cooking.

Let's select an appropriate thick-bottomed container and cut the tomatoes into slices or circles, cutting out green cuttings from them.

Place the container on the stove and bring its contents to a boil, stirring several times. There is no need to add water - we try to evaporate it! Then reduce the heat and simmer the tomato slices for 30 minutes until soft.

Grind the hot contents of the container through a sieve with a spoon, removing the pulp and seeds, being careful not to burn your hands.

Afterwards, pour the resulting tomato juice and pulp back into the cauldron or saucepan. Place the container on the fire again, but this time at a minimum, and continue to simmer for about 1.5 hours, stirring from time to time. Don't forget to add salt and, if necessary, 9% vinegar.

After about an hour of simmering, the juice will evaporate by two-thirds and begin to turn into a paste. At this stage you will need to stir it much more often than at the beginning. Since everyone determines the degree of density of the paste for themselves, judging by its gurgling, I decided to stop there and sterilized the containers.

From 2 kg of ripe tomatoes I got about 350-400 ml of tomato paste. Place the hot pasta into sterilized jars and immediately seal them with vacuum lids. Turn the containers upside down and wrap them in a blanket, leaving them there until they cool completely.

Homemade tomato paste is ready for the winter. Let's move it to storage. Tomato paste can be stored for about 1 year.

Enjoy your culinary exploits!

This popular product is found in the kitchen of every home. Without tomato paste it is impossible to prepare many of our favorite dishes: red borscht, cabbage rolls, sauces and gravies. It is this that gives them their characteristic taste and bright color. Now, during the vegetable season, you have the opportunity to make your own tomato paste. In terms of quality, it will be much healthier than store-bought, since it will be prepared without preservatives and various additives. From 4 kg of tomatoes, the output is approximately 700 g of tomato paste.

Ingredients

  • Tomato - 4 kg

Information

Conservation
Servings - 1
Cooking time - 3 hours 0 minutes

Homemade tomato paste: how to cook

Wash the tomatoes and cut into small cubes.

Using a blender, puree the tomatoes.

To get rid of skin and seeds, the mass must be thoroughly rubbed through a sieve.

Discard the pulp and transfer the tomato puree to the pan. Place the pan on the stove over medium heat.

Boil for two (or more) hours, stirring occasionally and checking the thickness. As soon as the tomato paste begins to gurgle and spit vigorously, you must stir continuously, otherwise the paste may burn.

Transfer the boiling tomato paste into pre-sterilized jars and roll up. Turn the jars upside down and wrap them in something warm. Let cool completely and refrigerate. Bon appetit!

Tomato paste is rightfully considered a universal dish. It is used to prepare soups, meat dressings, salad sauces, side dishes and much more. If in the summer you can replace the product with fresh tomatoes, then in winter housewives are forced to buy tomato paste. The store-bought product is loaded with preservatives and flavor stabilizers, which is why it often causes heartburn. Many people prefer to explore a culinary niche, so they choose effective recipes for making tomato paste at home. Let's look at them in order.

Tomato paste: classic recipe

  • table vinegar (concentration 6%) - 125 ml.
  • ripe tomatoes - 3.2 kg.
  • onions - 2 pcs.
  • granulated sugar - 120 gr.
  • fine salt - to taste
  1. Plum-shaped tomatoes are considered the best option for making tomato paste. The main thing is that they are ripe, dense, elastic, but in no case green.
  2. Wash the tomatoes under the tap and dry with a towel to remove any hint of water. Cut out the stem and other bruised/rotten areas.
  3. Start cutting tomatoes. Chop them into two parts vertically or horizontally, the division is conditional, it is not necessary to chop them into 2 equal halves.
  4. Peel the onions, place them in an enamel pan, pour in 145 ml. filtered water. Add the chopped tomatoes, cover with a lid and turn on the heat.
  5. At medium power, bring the mixture until the first bubbles appear, then reduce the heat and begin simmering. At low power, the mixture should be simmered for about a quarter of an hour. During this time, the tomatoes will release juice and soften.
  6. After all manipulations, turn off the heat and cool the future paste to room temperature. Take a kitchen sieve and rub the cooked ingredients through it. Be sure to place a deep bowl down so the pasta will drain into it.
  7. The cake will contain the peel, seeds and stalks (if you did not remove them). Onions will also be leftover; they are needed only for their bactericidal effect and aroma. If desired, you can skip the previously strained mixture several more times.
  8. Next, pour the mixture into the pan and place it on the stove again. Simmer and stir until the paste is reduced. Typically, the mass will decrease in size by 5 points. It is at this moment that the burner can be turned off.
  9. Add granulated sugar and salt to the hot paste and wait until the granules dissolve. Evaluate the result and, if necessary, adjust the taste taking into account personal preferences. Immediately pour in table vinegar.
  10. Sterilize jars and lids, dry the container so that the lid does not swell. Pour the hot pasta into a container, seal it, and turn it upside down. Wrap each jar in a warm towel or blanket and leave until completely cool. Transfer the paste to the cellar for long-term storage.

Tomato paste in the oven

  • “Plum” tomatoes - 3.7 kg.
  • rock salt - 110 gr.
  • chopped black pepper - 10 gr.
  • ground coriander - 7 gr.
  • cinnamon - 10 gr.
  • cloves - 12 buds
  • fresh dill - half a bunch
  • basil, celery (fresh)
  1. Sort through the tomatoes, eliminating spoiled and overripe ones. Wash them and dry them to remove all moisture. Cut off the rotten areas, remove the stems, and chop the tomatoes into several sections.
  2. Prepare a steam bath for the tomatoes. Take a saucepan, pour boiling water into it, place a colander or sieve on top. Place the tomatoes in it, skin side down, and place on the stove. Boil the water for about 10 minutes to steam the fruits.
  3. Since there are quite a lot of tomatoes, it is recommended to divide the entire volume into 5-8 sections, and then process each batch separately. You may have to increase the duration of heat treatment, it all depends on the degree of ripeness of the tomatoes.
  4. When the tomatoes are soft, take a kitchen sieve. Place a wide pan under it and wipe the tomatoes. Throw away the cake; it won't be needed anywhere. Mix the future paste with spices, fresh chopped dill, basil and celery. Sweeten and salt.
  5. Preheat the oven to 200 degrees. Take a baking dish with high sides (a baking sheet will not work) and pour the tomato mass into it. Simmer the mixture for about 2.5 hours, open the door every 20 minutes and stir the mixture. Control the consistency; the paste should become thick.
  6. After the allotted time has passed, when the mass reaches the desired consistency, remove the basil and celery from it. Sterilize glass jars and lids, pour the paste into containers, and seal. Turn it upside down and wrap it in thick cloth.
  7. Let the composition cool at room temperature for about a day. After this, send the finished product to the pantry, cellar or refrigerator for long-term storage. Use as needed.

  • tomatoes - 1.3 kg.
  • bell pepper - 1.2 kg.
  • granulated sugar (preferably brown) - 225 gr.
  • ground salt - 65 gr.
  • red capsicum - 30 gr.
  • olive oil - 110 ml.
  • garlic - 1 head
  1. Place the tomatoes in a colander, rinse them under running water, then dry them with towels. Cut out the inedible parts and make a cross cut on the skin.
  2. Pour clean water into the pan and boil, immediately add the tomatoes, leave them to “gurgle” for 7 minutes. At this time, pour ice water into another container.
  3. After 7 minutes, transfer the tomatoes to a second bowl. Let stand for 3 minutes, then remove the peel. Chop the fruit into 4 equal parts, remove the seeds with a tablespoon or teaspoon.
  4. Place the resulting fruits in a blender and bring to a porridge state. If there are seeds in the mass, pass it through a sieve, eliminating the excess.
  5. Pour the crushed tomatoes into the multibowl. Wash and remove the seeds from the capsicum and bell peppers, chop into small pieces and add to the tomatoes.
  6. Pass the garlic through a crusher and also place it in the tomatoes. Add spices, salt, butter, sugar and other ingredients there. Stir, close the multicooker, set the “Stew” mode (duration 1 hour 25 minutes).
  7. At this time, sterilize the jars with lids. When the pasta is cooked, evaluate the result and proceed to packaging. After capping, wrap each jar in a warm cloth and place the neck on the floor.
  8. Once the tomato paste has cooled to room temperature, check to see if the lids are bulging. Then store the final product in the refrigerator, basement or cellar.

Italian tomato paste

  • tomatoes - 4.7 kg.
  • onions - 450 gr.
  • peppercorns - 20 pcs.
  • cinnamon beans - 1 pc.
  • cloves - 13 buds
  • olive or vegetable oil - 90 ml.
  • table vinegar solution - 475 ml.
  • salt 55 gr.
  1. Peel the onions. Wash the tomatoes and remove the stems. Cut the tomatoes into small pieces, chop the onion, mince the vegetables 3 times.
  2. Place the resulting porridge in a gauze bag, folding the fabric into 7 layers. Tie the edges, hang over a basin, and leave overnight. During this time, the liquid will drain, all you have to do is transfer the mixture into a cauldron or thick-bottomed pan.
  3. Place the seasonings in a canvas bag, add a cinnamon pod, breaking it into small pieces. Place the container on the stove, bring the mixture until the first bubbles appear.
  4. As soon as the composition begins to boil, place a linen bag inside and simmer the product for another quarter of an hour. After the specified time has passed, remove the bag from the dish.
  5. Add salt, pour in vinegar solution, cook for 15 minutes. Proceed to sterilize jars and lids. After heat treatment, pour the tomato paste into still hot containers, pour in a little oil and roll up.
  6. Turn it upside down and cover with a warm blanket. Wait until the tomato paste has cooled down. After this, move the jars with the composition for long-term storage in a cool place.
  7. If you plan to store tomato paste in the refrigerator, you can seal the jars with plastic lids. In this case, the shelf life will decrease; it is advisable to use the product within the next month.

It is not difficult to prepare tomato paste from fresh tomatoes if you have some knowledge regarding the procedure. Consider options with the addition of ground pepper, cloves, and coriander. Adjust the proportions of salt and sugar, cook the mixture in a slow cooker or oven.

Video: spicy tomato paste

Homemade tomato paste will make any borscht, sauce or gravy even tastier. Interested in how to prepare tomato paste at home, housewives want to quickly and effortlessly please their family with a healthy, natural and tasty product. Selected ripe tomatoes, no chemical additives and aromatic spices are what you need for an unrivaled tomato paste.

How to make tomato paste at home?

Ingredients

Tomatoes 3 kilograms Apples 2 pieces) Bulb 1 piece(s) Vinegar 2 tbsp.

  • Number of servings: 10
  • Cooking time: 40 minutes

Country style tomato paste

Required components:

· tomatoes – about 3 kg;

· a couple of medium-sized sour apples;

· one large onion;

· vinegar – 2 tbsp. l.

Tomatoes, onions and apples must be passed through a juicer. The liquid mass should be poured into gauze and tied over a large container where the dripping juice will collect. Over time, only puree will remain in the gauze, which will turn into tomato paste.

The tomato mass is slightly salted and simmered over low heat for no more than 30 minutes. Then add vinegar, and after 5 minutes turn off the heat. The finished mass is poured into pre-sterilized jars and sealed.

Pasta in the oven

Many people are interested in how to cook tomato paste in the oven. You need to prepare the following components:

· ripe tomatoes – about 4 kg;

· ten clove buds;

· coarse salt – 4 tbsp. l.;

· a teaspoon of coriander and black pepper;

· optional – parsley, celery, basil (tie all the branches into a bunch).

Wash the tomatoes and place in a large sieve. The tomatoes are steamed one at a time in a sieve over a large saucepan of boiling water for 10 minutes. Soft steamed tomatoes are rubbed through a sieve. The liquid mass is mixed with salt in a heat-resistant container of sufficient depth and placed in the oven (200 degrees). Stir the paste from time to time, checking the degree of readiness and consistency. Half an hour before the end of simmering, a bunch of aromatic herbs are thrown into the paste. Then this bunch is thrown away, and the paste is poured into jars. This pasta keeps well even without canning in the refrigerator.

If you don’t want to preserve the pasta, you can store it anyway in a cool, dark place. But at the end of cooking, the pasta must be well salted (for a 500 ml jar you will need 40-50 g of salt).

Many people ask how to prepare homemade tomato paste so that it does not mold after opening the cans. To prevent mold from forming, you can carefully sprinkle the paste in the jar with salt and add a small amount of oil. Alternatively, sprinkle the paste with powdered dry horseradish leaves.

Despite the fact that tomato paste can be purchased in every store today, many housewives prefer to prepare it themselves at home in order to be completely confident in its quality, taste and benefits. Tomato paste for the winter is prepared very simply, and as a result you get a universal product that can be added to a wide variety of dishes, including soups, stewed vegetable dishes, sauces and marinades. In addition, tomato paste can be used in canning other products, and when diluted with water, wonderful tomato juice comes out.

The process of making tomato paste is very simple - you just need to chop the tomatoes without skin and evaporate the excess liquid from them. Since the main and often the only ingredient of tomato paste are tomatoes, their choice should be approached especially carefully, since the taste of the final product depends on the quality of the vegetables. The most delicious tomato paste for the winter is made from ripe, fleshy tomatoes with a small amount of juice, which ripen no earlier than August. The ideal tomatoes in this case are the “Slivka” variety - they have a lot of pulp and little juice, which greatly simplifies the process of processing them.

You can prepare tomato paste not only on the stove, but also in the oven or in a slow cooker. Each housewife chooses the most suitable and less labor-intensive method for evaporating liquid from tomatoes at her own discretion, as well as the method of chopping tomatoes - you can grind them using a meat grinder or blender, boil the chopped tomato slices and rub them through a sieve, or use a juicer with a special attachment.

In addition to tomatoes, classic tomato paste also includes salt, but if desired, sugar, onions, apples, garlic, celery, chili peppers, dill, parsley, basil and various spices can be added to it - it all depends on the shade of taste you want to receive. So, you can make tomato paste sweet, hot or spicy. As for spices, black pepper, bay leaf, coriander, cinnamon, cloves and oregano go well with tomato paste.

It is worth noting that after heat treatment, tomatoes retain almost all nutrients, so tomato paste for the winter, prepared at home, is rich in vitamins A, B, C and E, as well as magnesium, iron, phosphorus, zinc, lycopene and essential oils. To make your tomato paste a success, do not forget to thoroughly sterilize jars and lids for preparations, always cut off unripe fragments from tomatoes and, of course, follow our recipes presented below.

Simple tomato paste

Ingredients:
4 kg tomatoes,
80 g coarse salt.

Preparation:
Peel the tomatoes, pour over boiling water, cut into pieces and chop using a meat grinder or juicer. Place the tomato mass in a linen bag, hanging it over the pan, and leave for 8-10 hours for the juice to drain. After this, put the pulp in a saucepan, bring to a boil and cook for 15 minutes. Then add salt and cook for another 15 minutes. Place the finished paste in sterilized jars and seal with sterilized lids.

Tomato paste “Homemade”

Ingredients:
3 kg tomatoes,
2 medium onions,
3 tablespoons sugar,
2 tablespoons salt,
100 ml apple cider vinegar,
4-5 cloves of garlic (optional)
4 bay leaves,
spices to taste.

Preparation:
Cut the tomatoes into slices, removing the stems, place in a thick-bottomed saucepan or saucepan, add chopped onion and bay leaf. Bring to a boil and cook for about 1 hour, stirring occasionally, until the tomatoes peel off their skins. Cool the resulting mass to room temperature and rub through a sieve. Boil the tomato mixture until it has reduced in volume by about three times and is quite thick. Add sugar, salt, spices, vinegar and pressed garlic 10 minutes before cooking. From the specified amount of tomatoes you will get about 500 ml of tomato paste. Place the prepared tomato paste into sterilized jars and roll up the lids.

Tomato paste with apples and celery

Ingredients:
3 kg tomatoes,
4-5 stalks of celery,
3 sour apples,
1 onion,
50 g sugar,
70 g salt,
30 ml 6% vinegar,
1/2 teaspoon ground black pepper,
1/2 teaspoon ground cinnamon.

Preparation:
Chop the tomatoes and boil for about 20 minutes, then rub through a sieve. Bake the apples in the oven until soft, cool, peel, core and mash. Finely chop the onion and celery, place in a saucepan, add a little water and boil until soft, then rub through a sieve. Place the vegetable and apple mixture in one pan, add salt and sugar and cook until the mixture becomes thick. 5 minutes before readiness, add vinegar and spices. Pour the paste into jars and seal tightly.

Ingredients:
3 kg tomatoes,
1 tablespoon salt,
3 teaspoons Herbes de Provence seasoning.

Preparation:
Cut the tomatoes into 4 parts and place in the multicooker bowl. Cook on the “Stew” mode for about half an hour. After this, separate the skins from the tomatoes and rub through a sieve. Place the resulting mass in a slow cooker, add salt and dried herbs. Cook for 40 minutes on the “Baking” mode with the lid open, stirring occasionally. When the paste reaches a thick consistency, it is ready.

Spicy tomato paste

Ingredients:
4 kg tomatoes,
1 large onion,
200-300 g sugar,
30 g salt,
10 g rosemary,
20 allspice peas,
250 ml apple cider vinegar,
4 cinnamon sticks,
4 bay leaves.

Preparation:
Cut the tomatoes into pieces, cut the onion into half rings. Place the vegetables in a cauldron and cook for about half an hour until the skins separate from the tomatoes. Allow the vegetable mass to cool and rub through a sieve. Place back into the pan. Wrap all the spices in cheesecloth and add to the tomatoes, placing them on the bottom of the pan. Bring the mixture to a boil and cook for about 25 minutes. Remove the spices and cook until the mixture reduces by three in volume. Add sugar, salt and vinegar, cook for another 10 minutes. Divide the tomato paste into jars and roll up.

Tomato paste cooked in the oven

Ingredients:
2 kg tomatoes,
60 ml vegetable or olive oil,
40 g salt,
ground black pepper and ground coriander to taste.

Preparation:
Place the tomatoes cut into pieces into a saucepan and cook for 30 minutes over low heat, then cool and rub through a sieve. Mix the resulting mass with oil, salt and spices, place on a baking sheet or in a baking dish. Cook in an oven preheated to 90-100 degrees for two hours, periodically stirring the paste and checking its thickness. Divide the prepared paste into jars and roll up the lids.

Tomato paste for the winter will help you out more than once when preparing a wide variety of dishes, so hurry up and start preparing as soon as possible! Bon appetit!



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