Tomato paste: home-made recipe

Canned tomato paste, perhaps, is one of the most popular and necessary products in the kitchen. Without it, it is impossible to cook many dishes - Ukrainian borsch, spicy "kharcho" soup, vegetable stew. Literally, only one spoon of tomato puree - and the dish acquires new flavor tones. But is it always good tomato paste bought in the store? The recipe for its preparation, which includes in its composition all the ingredients listed on the package, does not always inspire confidence. Is not it? After all, in addition to the presence of tomatoes, often on the packs are all kinds of incomprehensible, and therefore not very useful products and substances in the form of emulsifiers, flavors and thickeners. And in fact tomato paste can be prepared also in house conditions! The recipe is very simple - only fresh tomatoes and a few condiments. This article provides a detailed description of the work. The result is a natural and healthy vegetable puree - tomato paste. Photos accompany the main stages, clearly showing the process. So, let's begin.

Tomato paste: a recipe for thick tomato puree

The whole process consists of two stages, the first of which can be performed in different ways.

1. Getting tomato juice. If you have a juicer, you can skip the tomato mass through this device. From vegetables in this case, hard skins and seeds are quickly removed. In the absence of this miracle technique, you need to act differently. Sliced on the lobules fruit (small can not grind), place in a large basin or a wide pan and put on medium fire. When heated, tomatoes will soften and allow a lot of juice. Stir with a spoon with a long handle or ladle, lifting a thick hot mass from the bottom. Give the tomatoes a good evenly boil, so that all the pieces become soft. At the same time, do not cook for a long time. Then leave the pan off the plate for cooling. In a slightly warm form, the mass can be started to wipe. For this, the mixture is firstly placed in pieces in a large colander, with the help of which the peel is removed. Then the puree mass "pass" through the medium iron sieve, carefully pressing. Pure juice without excess particles will flow down, and the seeds will remain in the adaptation.
2. Warming. Puree-juice from tomatoes pour into a saucepan and cook for about 3-4 hours. Half an hour before the meal, pour the sugar and salt to taste, if desired, you can add a few different seasonings. The paste has a reddish-brown color, and the consistency is not worse than the store color. Hot mass lay on clean jars and clog. Additional sterilization of this home preparation is not required. Keep in the cellar or cellar.

How to prepare a tomato paste in a multivark

Much faster and easier from a practical point of view (there are no significant hot and wet fumes) is made homemade puree from tomatoes using modern technology. Fill in the multivark obtained thick juice without skin and seeds (technology described above). Then set the appropriate mode and wait for the result. Periodically, you can control the process so that the tomato paste is not too digested. The recipe for preparation in the multivark differs from the usual in that all the additional ingredients (salt, ground pepper, sugar) are mixed with the juice immediately, before starting work. Pour hot mashed potatoes to the desired consistency in jars and roll them in lids. Homemade pasta is ready!