It is unlikely that there is at least one housewife who does not use tomato paste to add sourness and bright color to dishes. On the shelves of stores you can find the widest range of this product from different manufacturers.
According to GOST, only tomatoes and salt are used to make pasta. Other ingredients in this product are not allowed. Unfortunately, some manufacturers are trying to reduce production costs by adding harmful ingredients such as thickeners, stabilizers, preservatives, dyes, etc. to the semi-finished product. Therefore, despite the abundance of ready-made tomato paste in jars, tubes and other packages, it is better to prepare your own stock from fresh tomatoes for the winter.
The recipe is so simple that you only need fresh tomatoes and the equipment necessary for any seaming: jars, lids, a key, dishes and a meat grinder. Tomato paste according to this recipe does not contain vinegar, salt or any other additives. You can add all this during the cooking process after you open the jar in winter. The recipe for tomato paste with a photo is the simplest and most basic.


How to cook tomato paste for the winter at home


Wash the tomatoes, drain or dry thoroughly. Cut into 4-8 slices depending on the size of the vegetables.



Grind tomato pieces in an electric grinder. received fresh tomato paste put to boil over medium heat.


The paste should evaporate by half and take on a slightly dark, burgundy hue. Boil for at least 1.5 hours.


Put two floors liter cans for sterilization. First, wash each of them with a sponge and dishwashing detergent. Rinse thoroughly under running water. Steam each jar over boiling water. To do this, you can use a colander, wire rack or a strong metal sieve. Steam each container for 5 minutes, no more, otherwise the glass may burst. Place the jars after processing closer to the stove so that it is convenient to fill them with boiling tomato paste.



Boil tin lids for seaming. Do this for 5-10 minutes. Be sure to check that there is an elastic band on each cover in the inner groove, otherwise the seam will swell and deteriorate very quickly.



Pour the boiling tomato mixture into jars and roll up with a key. Turn the jars over immediately after canning. This recommendation applies to any home seaming.



Cooled jars of tomato paste can be signed with a permanent marker on the lids or pasted over with homemade stickers. Indicate the name of the seaming and the year of manufacture in order to constantly monitor the remains of preservation in the home pantry. It is desirable to use such seaming within 2 years, but no more.


  • Use only ripe tomatoes to make pasta. The meatier the tomatoes are, the less excess liquid will be that needs to be evaporated. Don't worry if they have defects. They are easy to remove with a knife. For grinding instead of a meat grinder, you can use a blender.

  • Aluminum utensils should not be used for cooking, as this material oxidizes, which means that harmful substances get into the products. Do not fill the pot to the brim, as the pasta may foam while boiling.

  • If you want the tomato paste for the winter, the recipe of which is given above, to resemble a store product in consistency, then before cooking, the tomatoes must be rubbed through a sieve or passed through a juicer. That is, it is necessary to get rid of the skin and seeds. received tomato juice boil down to the density you need. As a rule, about 1.5 liters of paste is obtained from 10 liters of juice. It is worth noting that the process is quite long. It is recommended to boil in 3-5 doses. Such a paste can be stored not only in a jar, but also in freezer, packing it in ordinary plastic bags or silicone molds.

  • If you are not a fan of long cooking, this process can be significantly reduced. To do this, the squeezed juice must be poured into a linen bag and hung up so that excess liquid slowly flows out of it. After about 10-12 hours, place the mass in a saucepan and boil while stirring. Let it simmer for 15 minutes and add salt to your taste. You do not need to cook for a long time, because after draining the tomato mass turns out to be quite thick. Spread the hot pasta in pre-sterilized jars and roll up. Or use the freezer for storage.

How to cook tomato paste in the oven

Tomato paste can be cooked in the oven with salt and spices. To do this, pure tomato juice is mixed with salt, poured into a mold with large sides and put in the oven. As a form, you can use a high baking sheet or a low wide pan, you can also use any other convenient ceramic, glass forms. Some hostesses use two baking sheets at different heights. Oven temperature 220 degrees.

Cook for about 2.5-3 hours with occasional stirring until desired density. Then spices, herbs are added and the cooking process continues for another 30 minutes, after which the pasta is laid out in sterilized jars and rolled up.

For 2 kg of tomato, you need to take 2 tbsp. l. salt, 1/5 tsp. black ground pepper, add some spices to your taste (basil, celery, parsley, dill, cloves, coriander, cinnamon, paprika). Greens can be added fresh, previously tied together with a thread, removed at the end of cooking.

This popular product in our country is available in the kitchen in every home. Without tomato paste, it is impossible to cook many dishes beloved by Russians, in particular, red borscht, saltwort, cabbage rolls, various sauces, gravies. It is she who gives them a characteristic taste and bright color tomatoes.

At the same time, prepared from fresh tomatoes, the paste retains most of the vitamins and minerals. Contains vitamins C, group B. There are potassium and magnesium, sodium and phosphorus, as well as zinc, iron, iodine. Eating a paste of ripe tomatoes stimulates and improves digestion.

A wide variety of this product is presented on the shelves of our stores. But you need to remember that very often in the industrial production of pasta, additional ingredients are used, not at all beneficial to the body: dyes, starch, stabilizers, flavor enhancers, preservatives. Therefore, many housewives prepare a tasty and healthy product on their own, at home.

Let's take a look at some interesting, proven cooking recipes on this page www.site useful product on a regular home cooking. Our topic today is “Tomato Paste. Homemade Tomato Paste Recipe »

About how tomato paste is usually prepared at home (classic recipe)

Let's make a reservation right away: in order to cook the most delicious pasta, it is necessary to use only very ripe, high-quality tomatoes. Otherwise, the quality of the product will suffer.

To prepare a classic pasta, we need products: 5 kg of ripe, fleshy tomatoes, half a glass or an incomplete glass of sugar (depending on your preferences), 1 full tbsp. l. salt, half a glass of table vinegar (9%). Add a pinch of cinnamon, ground cloves, black pepper to taste.

Cooking:

Wash tomatoes, remove damaged areas, stalks. Grind using a blender. You should have the consistency of a runny puree.

Transfer everything to a tight cellophane bag, tightly drag it with a cord. Using an awl or nail scissors, make several punctures in different places, hang over a wide bowl so that excess liquid flows out. You can use a meat grinder to chop tomatoes. However, before that, they should be boiled over low heat until soft.

Transfer the finished mass (when excess liquid flows out) into a saucepan, put on medium fire. After boiling, add the rest of the ingredients. Cook over low heat, stirring frequently, until the tomato mass has reduced in volume and thickened. Spread hot pasta in sterilized jars, roll up. When cool, place in pantry for further storage.

Unusual tomato paste (recipe with onions and garlic)

This recipe involves the use of almost all the ingredients from the previous recipe, but with the addition of onions, which gives the finished product a sharpness and piquancy.

For cooking you will need: 5 kg of ripe tomatoes, 3-4 onions (depending on size), half a glass of sugar, salt, pepper to taste, half a glass of vinegar (6%), you can, if desired, add a clove of garlic.

Cooking:

Cut the prepared tomatoes into 2-3 parts, transfer to an enameled volumetric pan. Peel the onion, cut into small cubes, add there too. Boil the mixture, reduce the heat to a minimum, simmer for 20-30 minutes.

Remove the saucepan from the stove, cool. Rub the tomato mass through a sieve, transfer it back to the pan. Cook on the lowest heat, stirring regularly, until the mass is reduced and becomes thick. Salt, pepper, add vinegar, garlic, boil for a few more minutes. Arrange in sterile jars, roll up.

home cooking tomato paste from tomato with apples (mashed potatoes)

Many people really like the sweet and sour taste of this product. Try this pasta recipe:

We will need: 5 kg of ripe, sweet, fleshy tomatoes, 3-4 small sour apples, 1 onion, 30 ml. 6% vinegar, sugar, salt to taste.

Cooking:

Prepared tomatoes, chopped apples (pre-remove the cores), chop the onion with a blender. Transfer the resulting puree-like mass to a dense plastic bag, tie with twine. Make a few punctures, cuts, hang over a wide bowl to remove excess liquid. You can leave it like that overnight. In the morning, start cooking pasta:

Transfer the contents of the bag to a saucepan, salt, add sugar (if necessary), mix. Boil, cook on low heat for 20-30 minutes. Pour in the vinegar, stir, simmer for another 5-10 minutes, stirring constantly. Arrange in sterile jars, roll up.

Spicy tomato puree

Spicy lovers will definitely love this product, which is very easy to prepare at home:

Prepare products: 5 kg of dense ripe tomatoes, 3 onions, 1 tbsp. l mustard seeds, half a glass of sugar, salt to taste. You will also need a pinch of ground cloves and 1 tsp. red hot pepper. You can use other spices.

Cooking:

Wash the tomatoes, cut into pieces. Transfer to bulk enamel pan. Cook over low heat, stirring occasionally. Simmer for 15 minutes until the tomatoes are soft and pureed. Now wipe everything through a fine strainer. Transfer the finished mass back to the pan.

Add finely chopped onion, mustard seeds. Simmer over low heat for about half an hour or more, until the mass becomes thick. Don't forget to stir frequently so it doesn't burn. Add salt, sugar, cloves, red pepper, a pinch of aromatic herbs. Mix well, cook for another 10 minutes. Arrange in sterile jars, boil the pasta jars additionally (since we did not use vinegar), roll up.

If you want to prepare homemade pasta for current use rather than long-term storage, simply place a sealed jar of pasta in the refrigerator. No need to roll. To avoid mold, pour a little vegetable oil into the neck of the jar. Enjoy your meal!

Like themselves, he came to us from America, where these vegetables were grown by the ancient Indians and cooked from them fragrant sauce with the addition of various herbs.

When they appeared in Europe, they did not immediately begin to eat them, initially it was an exclusively ornamental plant, which was even considered poisonous. But after the taste of this vegetable was tasted, its triumphant march across the mainland could no longer be stopped.

Italian cuisine is impossible to imagine without, it has become one of the symbols of this country, the Spaniards also add tomato paste to their National dishes, and even how popular tomato paste is in its homeland - in America, you can not say.

In addition to the fact that tomato paste gives an unforgettable taste to many dishes, it also has useful qualities. The fact is that tomatoes do not lose their useful properties during heat treatment, and their taste becomes even more intense.

Tomato paste is prepared from ripe soft fruits, unripe tomatoes are not suitable for this. The ingredients for tomato paste are various herbs and spices, thanks to which you can experiment with the taste of the product.

Great amount tomato sauces, sold in the store, cannot be compared with homemade tomato paste. Even if you don’t have ripe and juicy tomatoes on hand, you can buy canned tomatoes in own juice and make a delicious sauce out of them.

Ingredients:

  • - 800 gr.
  • - 1 tbsp. l.
  • - 1 clove
  • - 1 PC.
  • - small bundle
  • - taste
  • Spices - to taste

If you do not have fresh, ripe tomatoes on hand, then you can take tomatoes in their own juice. Boil fresh tomatoes in boiling water, remove the skin from them, cut into small pieces and rub through a sieve. If you are making a sauce with canned tomatoes, they also need to be rubbed through a sieve.

Fry finely chopped garlic over low heat. Add finely chopped onion to it and saute until transparent.

Adding tomato puree and chopped basil.

Simmer the sauce over low heat for about an hour, stirring occasionally. At the very end, add salt and spices.

Tomato sauce is ready. Serve it with pasta or other dishes.

Ingredients:

  • - 200 gr.
  • - 10 gr.
  • - taste
  • - 1 tsp
  • - 1/3 tsp
  • - 1/2 tsp

Cut the tomatoes, optimally - peel them and rub through a sieve, but if you have little time or just don’t want to mess around for a long time, then you can just cut and send to a blender along with peeled garlic.

Add salt, sugar, horseradish and hot pepper. Beat again with a blender.

The sauce is ready, you can serve it with meat, barbecue, sausages, sausages and other dishes.

Ingredients:

  • - 1 bank
  • - taste
  • - taste
  • - taste

Rub the tomatoes through a sieve, mix them with a blender with salt and pepper, if necessary, add a little sugar. Pour the sauce into the pan where cutlets or meatballs are fried and leave for a few minutes under the lid.

You can simply heat the sauce in a pan and serve separately from a saucepan.

Homemade ketchup

Stopping at the grocery store at the tomato paste and ketchup shelf, consider whether you need to buy a product with preservatives when you can cook yourself a wonderful and delicious ketchup at home.

How to cook tomato paste at home

Many dishes in their preparation require the use of tomato paste. Tomato paste, cooked at home, is no worse than the factory one. At the same time, preparing tomato paste is quite easy. There are several recipes that can satisfy the taste and preferences of any hostess.

Country-style tomato paste at home

For this recipe, you will need a lot of salt and tomatoes.



Compound:

  1. Tomatoes - available
  2. Salt - to taste

Cooking:

  • First, prepare a clean plastic bag.
  • Wash the tomatoes, cut them in half and run them through a juicer. Pour the resulting juice into a bag.
  • Then you need to hang the bag so that excess liquid can flow out of it little by little. Leave it like this for 12 hours, then pour it into a saucepan, preferably aluminum. The resulting mass should resemble jam.
  • Bring the tomato mass to a boil, and then, reducing the heat, hold on the stove for another 15 minutes. Try to stir all the time, then add salt.
  • Do not cook the tomato paste for too long, otherwise it will thicken a lot. After 20 minutes, spread the resulting paste into jars.
  • Homemade tomato paste can be rolled up or refrigerated for daily use.

How to cook tomato ketchup paste at home?

You can cook tomato paste with the taste of ketchup, just as spicy and spicy.


Compound:

  1. Ripe tomatoes - 2 kg
  2. Salt - 2 tsp
  3. Bulbs - 2 pcs.
  4. Sugar - 150 g
  5. Apple vinegar- 125 ml
  6. Cinnamon sticks - 2 pcs.
  7. Allspice black - 1 tsp
  8. Bay leaf - 2 pcs.
  9. Hot pepper - 1 pc.
  10. Rosemary
  11. Ginger - a small piece.

Cooking:

  • Wash the tomatoes, remove the stalks, cut into several pieces. Onion cut into half rings. Then put the bay leaf, onion, rosemary, tomatoes into the pan. Add salt and some water. Boil on low heat and simmer for 25 minutes.
  • Once the tomato mass has cooled, pass it through a sieve.
  • Cook the tomato mass at a strong boil, stir all the time. The volume of tomatoes should be reduced by 2 times.
  • If you want to get just tomato paste, then remove from heat and cool. Tomato paste is ready. To prepare tomato ketchup paste, crush the pepper in a mortar, add all the remaining spices, grate the ginger. Then pour into the tomato paste and put back on the fire. After boiling, make the fire weak and leave for 10 minutes. Now add vinegar, chopped hot pepper, remove the cinnamon and cook for another 10 minutes. Pour the prepared tomato ketchup paste into sterilized jars, close and place in a container with hot water for 20 minutes. Water should be 1 cm below the neck. Then take out the cans and twist. Cover with a blanket and leave to cool.
  • You can also place the finished tomato ketchup paste in the refrigerator, pouring a small amount on top sunflower oil. This will help prevent mold.

Recipe for Italian tomato paste at home

Tomato paste in Italian is prepared using a minimum of heat treatment. This allows you to preserve the natural taste of tomato paste.


Compound:

  1. Ripe tomatoes - 2.5 kg
  2. Onion - 2 pcs.
  3. Sugar - 100 g
  4. Salt - 30 g
  5. Vinegar 9% - 1 tbsp.
  6. Cinnamon
  7. Carnation
  8. Ground black pepper

Cooking:

  • Pass the tomatoes washed and cut into 2 parts through a meat grinder. Place the resulting mass in a bag and leave for 8 hours to drain excess liquid.
  • Then pour the tomato paste into a container and put on low heat. Don't forget to stir. After boiling, cook the tomatoes for another 20 minutes.
  • Now add salt, and place the spices in a bag of gauze and hold in a boiling paste. Cook the tomato paste for 5 more minutes. then remove the spices.
  • Cool the finished tomato paste a little and pour into jars. If you do not want to keep the paste for a long time, fill the jars vegetable oil on top to protect the paste from mold.

How to cook tomato paste at home quickly?


Compound:

Tomatoes - 3 kg

Cooking:

  • Wash the tomatoes, remove all unnecessary. Then scroll in a meat grinder or blender. Pour the resulting mass into a saucepan and put on a small fire. Boil the tomatoes until the volume decreases by 3 times and acquires the consistency of thick sour cream. Cooking time may take several hours.
  • Salt and pepper the finished tomato paste is not necessary. Sterilize jars with a volume of 0.5 l and place it there. Close the jars and put them in a cool place, open as needed.

During the preparation of tomato paste, vitamin C is destroyed, but the amount of other antioxidants increases. Such a concentration useful substances helps with tomato paste to reduce the risk of diseases of the cardiovascular system. Due to the unique composition, homemade tomato paste can bring more benefits than fresh tomatoes.

Series of messages " ":
canning, preparations for the winter, marinades, pickles, jams, compotes, we cook ourselves
Part 1 -
Part 2 -
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Part 13 -
Part 14 -
Part 15 - How to cook tomato paste at home
Part 16 -
Part 17 -
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Part 32 -
Part 33 -
Part 34 -

Tomato paste is an indispensable component of many dishes. But if in the summer it can be replaced fresh tomatoes, then in winter the housewives have to go to the store and make a purchase. Knowing the recipes for making tomato paste at home, you can make delicious preparation for the winter without the content of artificial thickeners, flavors and preservatives.

Technological secrets

In order for homemade tomato paste to always be of high quality, housewives must know a few manufacturing secrets. The concept of "quality" means obtaining a thick homogeneous mass without the remains of the skin, seeds and impurities. finished product must be stored normally at room temperature.

How to achieve these goals:

  • Use fleshy August tomatoes with a sufficient degree of maturity. Juicy vegetables not suitable for pasta, it is better to take "cream".
  • Grind the vegetables with a blender or meat grinder, after removing the seeds and removing the skins. Alternatively, you can rub boiled tomato slices through a sieve or pass the fruits through a juicer equipped with a special nozzle.
  • For a good thickening vegetable puree boil the pulp in a saucepan with continuous stirring. The volume should decrease by 4 times. You can boil the workpiece in a slow cooker or oven. If using an oven, do this: put the mass on a baking sheet and let the excess liquid evaporate in a hot unit for 90 to 120 minutes.
  • Sterilize lids and small jars.

If the recipe for homemade tomato paste does not indicate a specific method for grinding the tomato pulp and evaporating excess moisture, housewives are not forbidden to use any methods that are less time consuming.

Classic recipe

Familiar tomato paste at home with classic version cooking requires the presence of several ingredients:



Let's write in detail how to make tomato paste. Tomatoes are washed, the stalks are removed and spoiled and unripe places are cut out. The raw material is cut in half and laid out in an enamel pan, onion and half a glass of water are added. The dishes are closed and put on the stove. As soon as the mass boils, the fire is reduced and spotted for 30 minutes. Primary processing makes vegetables more amenable to mashing.

The mass obtained from the tomato is cooled and rubbed through a sieve, then boiled over very low heat 3-5 times. While the production of tomato paste at home is in progress, the composition is continuously stirred to avoid burning. At the end, spices, garlic gruel are added and the semi-finished product is allowed to boil for several minutes. If tomato paste is intended for the winter, it is sealed in sterile jars.

Recipe for multicooker

Did you know that tomato paste in a slow cooker turns out much faster than in a conventional oven? This amazing appliance fully replaces the pot, steamer, pressure cooker and bread machine. If you intend to prepare a large amount of pasta for the future, a slow cooker will significantly save time and save you from standing at the stove for a long time.

What components will be needed:



How to prepare tomato paste in a slow cooker:

  1. Vegetables are cleaned of dirt and defective areas.
  2. Raw materials are processed with a blender or manually ground on a grater. Bones can be left.
  3. The mass is sprinkled with sugar and salt and mixed.
  4. The composition is supplemented with vinegar and oil.
  5. A little spice is introduced at will (ground pepper is suitable).
  6. The workpiece is re-mixed and placed in a slow cooker for 1 hour.

The device is set to the “Extinguishing” mode and the contents are periodically stirred. The finished product is rolled into jars.

Recipe for tomato paste for beginner housewives

If you do not have much experience in cooking, you can still make tomato paste with your own hands if you master the simplest recipe for making it. This two-component composition - 5 kg of tomato and 100 g of salt.

How to prepare tomato paste at home (the recipe is very simple, for beginners):

This method is good because in the absence of spices, the workpiece can be added to any dish. Fans of spicy dressings should figure out how to make tomato paste at home for more complex technology. We will describe it below.

Spiced Tomato Paste: Oven Recipe

In the absence of a multicooker, a conventional oven can replace it. Now we will master the production of tomato paste with spices and get a delicious fragrant version using the oven.

List of ingredients:


If you have already cooked tomato paste the classic way, then immediately process the vegetables and place them in a wide sieve. Set the sieve itself over a pot of boiling water and cook the mixture in this form for 10 minutes. In order for the raw material to steam well, divide it into several portions.

Continue cooking the tomato paste by mashing the softened tomatoes through a sieve. Then salt the composition, pour into a tall saucepan and send to a hot oven (t = 200 ° C). The dish in the oven should be cooked for 2 hours with occasional stirring. As soon as it reaches the desired consistency, add spices and a bunch of aromatic herbs.

Then sweat the mixture for another half hour and remove the greens. Pour the paste made from tomatoes into jars and roll up.