Today, stores offer a wide range of tomato paste. However, a product prepared at home from environmentally friendly products and without chemical components has a special taste. Homemade tomato paste added to borscht, cabbage rolls and various sauces will make delicious dishes even tastier.
Pick your recipe
Classic Tomato Paste Recipe
To prepare tomato paste you need to take:
- per 1 kg of tomatoes;
- 1 tsp salts;
- vegetable oil.
For tomato paste, choose well-ripened tomatoes without damage, with intense coloring. Rinse the selected tomatoes well and cut into 3-4 parts, depending on size. Then put in an enameled pan and put on a quiet fire. Cook without adding water, occasionally stirring with a wooden spoon until a uniform, dense mass is formed. It should boil 2 times relative to the original volume.
After that, rub the cooked tomato puree through a sieve, put in a pan, salt and boil again over low heat until thick. Stir the resulting pasta well and cool. Then transfer to a jar and pour on top with a thin layer of vegetable oil (2 tablespoons of oil per 1 liter of tomato paste). This is done to prevent mold. Cover the jar with tomato paste with parchment paper and tie. The paste prepared according to this recipe is stored in the refrigerator or in any other cool place.
You can roll cooked tomato paste in jars. To do this, you need to cook hot paste according to this recipe, as soon as remove from heat, place in sterilized jars with a capacity of 0.5-1 liter, then sterilize again in water for 15-20 minutes, close with boiled lids and put in cool, dry a place.
Apple Cider Vinegar Tomato Paste Recipe
To make tomato paste according to this recipe, you will need:
- 3 kg of tomatoes;
- 1 onion;
- 3 tsp Sahara;
- 2 tsp finely ground salts;
- 2 tbsp. l apple cider vinegar;
- a bunch of parsley;
- a bunch of basil;
- Bay leaf;
- spices to taste (coriander, peppercorns).
For the preparation of tomato paste, take the ripe fruits, cut into defects. Then thoroughly rinse the tomatoes under running water, dry, cut into slices, place in a saucepan and simmer over low heat for 10-15 minutes, constantly stirring with a wooden spoon or spatula. Then chop the tomatoes with a blender and put them on a quiet fire for an hour and a half again. Do not forget to stir with a wooden spatula or spoon. During this time, the mass should boil 2-2.5 times and in consistency become like very thick sour cream.
15 minutes before the end of cooking, put salt, sugar, bay leaf, peppercorns and other spices, as well as chopped green basil and parsley in a tomato paste, pour in apple cider vinegar. Stir everything well and cook for another 10-15 minutes, then put the hot tomato paste in sterilized jars, pour vegetable oil on top, cover with parchment paper or plastic covers. Cool and refrigerate.
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