When the harvesting starts for the winter, the tomato paste must necessarily be included in the list of the desired products. After all, from it you can cook a whole variety of dishes: soups, sauces, gravy. With it, it's easy to make pizza and spaghetti. Of course, you can buy pasta or ketchup and in the store, but the quality of such products is seriously different from home. Therefore, it is better to choose the recipe for tomato paste for the winter and make reserves on its own. It is much tastier and more useful.
Classical tomato paste: a recipe for winter
You will need: 3 kilograms of ripe tomatoes, 1 onion, 3 teaspoons of sugar, two - salt, several laurel leaves, a teaspoon of natural apple cider vinegar, spices. The main condition for success is good, ripe fruit. An immature tomato can seriously impair the taste of the home preparation. Select the selected tomatoes carefully and dip for a couple of minutes in boiling water to remove the skins. This recipe for tomato paste for the winter involves the use of only pulp, so that the seeds and excess juice also need to be removed. Transfer the prepared fruits into a saucepan, pre-cut them into slices. Put it on a medium-power fire, cover it with a lid. Peel and finely chop the onions, add to a pan and bring to a boil. This will take about a quarter of an hour. Drain the juice. Continue heating, periodically removing excess fluid.
After half an hour, remove from heat and chop. The recipe for tomato paste for the winter allows both the use of a blender and grinding with a conventional fork or meat grinder. Add in the puree salt, sugar, bay leaf, vinegar, spices. If desired, you can also use ground black pepper, dried fennel. Return the pan to the stove and continue cooking, reducing the fire to a minimum level. Periodically stir to prevent the mashed potatoes from burning to the bottom.
Just read the recipe for tomato paste for the winter - That's not all. Some rules must be observed. For example, during cooking, the lid should be kept slightly ajar to allow moisture to leave the dish. That it is not burnt, you need to constantly mix, but do it very carefully - if the paste splashes on the skin, there will be a very painful burn. At the end of cooking, the bay leaves should be thrown out. The whole process of cooking pasta takes about three hours. Three kilograms of tomato give half a kilo of final product.
This recipe for tomato paste allows you to store the workpiece for a long time if you use sterilized cans for this. In addition, you can keep the freshness for a long time and without rolling under the covers. To prevent the paste from deteriorating, it should be well seasoned before the preparation is completed. Overflow into a glass jar, pour salt over the workpiece and pour with vegetable oil, a thin layer of which will not appear in the mold paste. As an option, you can pour pounded horseradish on top. Then your reserve for the winter will necessarily wait for its hour in the cold season.