🧜🏽 🚵 👨🏿‍🎓 How to cook tomato paste: a step by step recipe with photos 🕳️ 💈 🧑🏼

Tomato paste is an almost universal culinary ingredient that is used in many dishes. In stores, this product is in great demand, and the price is quite reasonable.

But who will argue with the fact that homemade tomato paste can adequately replace the store? After all, there is no doubt about the naturalness of the ingredients used and the benefits of the resulting product.

If you want to stop making revenue for shops and start to please yourself and loved ones with healthy products, then prepare tomato paste, the recipes of which will be presented later.

Ripe tomato paste at home: is it possible?

If you read the composition of the tomato paste indicated on the package, you get the impression that this should not be repeated at home. However, excluding all preservatives and flavor enhancers, you can cook with your own hands a real homemade tomato paste, which, subject to all conditions, will be several times tastier than the purchased one.

But, preparing yourself a paste of tomatoes, you need to consider several conditions: it should turn out to be thick, uniform, not contain seeds and peel.

The main ingredient in tomato sauce is tomatoes. Those who ripen not earlier than August, home from the garden, and not artificially grown, are suitable. Tomatoes should be fleshy, large, ripe, but in no case overripe.

Traditional recipe

It is worth starting the enumeration of tomato paste recipes with the classic version, because it is its recipe that is basic. If desired, you can add new components to it that will give flavoring shades.

To create a traditional sauce you need:

ripe tomatoes - 3 kg;
onion heads - 500 grams;
Lavrushka - 4 leaves;
3% grape vinegar - 100 ml;
sugar - 100 grams;
salt - 50 grams.

Stages of the culinary process:

Tomatoes are first washed, if there are damaged areas, then they are cut out. Each vegetable is cut into several slices, having previously cut the core.
Prepared tomatoes are placed in a pan with a thick bottom.
Next, go to the bow. The vegetable heads are peeled, washed and cut into pieces of any size (during the cooking process, it will be ground into mashed potatoes).
Finished pieces of onions are sent to the pan to the tomatoes, and between them are laid leaves of parsley.
The contents of the saucepan are sent to the fire, adding a little water (it should not cover vegetables), and stew until the peel starts to descend from the tomato slices. Tentatively in time it will take 60 minutes. Moving away from the pan is far from worth it, since occasionally the mixture of onions and tomatoes needs to be stirred.
As soon as an hour has passed, the finished mixture is removed from the heat, cooled and rubbed through a sieve.
All the excess remaining in the sieve is discarded, and the resulting puree is sent to the same pan and boiled until the volume of the mass decreases by 3 times.
As soon as it becomes visible visually, salt, sugar and vinegar are immediately added to the puree. Mix and boil for another 10 minutes.
While mashed potatoes are sterilized banks. The finished product is cooled and laid out on prepared banks. Roll up the lids and allow to cool.
Cooled cans of tomato paste are stored. And an open jar should be kept in the refrigerator.

Multicooker Recipe

Since the crock-pot has won the hearts of many housewives, becoming for them the main assistant in the kitchen, we will present the recipe for tomato paste for crock-pots. The taste will be exactly the same as if cooked on the stove.

Prepare in advance should:

ripe tomatoes - 1 kg;
sweet pepper - 1 kg;
hot chili peppers - 100 grams;
9% vinegar - 30 ml;
salt - 50 grams;
sugar - 200 grams;
garlic cloves - 5 pcs.;
sunflower oil - 100 ml.

How to make tomato paste?

First, prepare the tomatoes. The essence of the process is as follows: an incision is made on each vegetable, after which they are poured with steep boiling water (so the peel can be easily removed), and then transferred to cold water. Cut each tomato into two parts and extract the seeds. For tomato paste only pulp is needed.
The prepared pulp is turned into mashed potatoes and poured into a multicooker bowl.
Next, Bulgarian and hot peppers are washed, seeds removed, ground in a blender and sent to tomato puree.
Pieces of garlic are peeled, grated or passed through a garlic press. The resulting slurry is sent to the "common pot".
As soon as all the vegetables in the form of mashed potatoes are in the bowl of the multicooker, it remains to add salt, sugar, butter and vinegar. All mix until smooth.
Close the slow cooker, set the mode "Extinguishing" for 90 minutes.
After the quenching process is completed, the tomato paste is laid out in previously prepared containers and tightly closed. Cleaned for storage.

This version of the sauce will turn out “with a twinkle”, since hot pepper has been added. The recipe for how to cook tomato paste without a pint, see below.

Italian pasta

How to make tomato paste so that it can be used not only as a dressing for borsch, but also as a spicy, aromatic sauce for spaghetti, vegetables and fish? For this case, use the Italian pasta sauce recipe. But first, it’s worth clarifying that you will have to spend a couple of days on the preparation.

The ingredients involved are:

tomatoes - 5 kg;
onions - 500 grams;
sunflower oil - 100 ml;
table vinegar - 200 ml;
salt - a teaspoon;
cloves - 10-13 pieces;
peppercorns - a handful of 20 pieces;
cinnamon stick - 1 piece.

Italian pasta is prepared as follows:

Tomatoes are washed, cores are made from them. Onions are peeled and divided into 4 parts.
Prepared vegetables are scrolled through a meat grinder. The resulting mashed potatoes are collected in a canvas bag or clean cloth, tied and hung over a wide bowl overnight.
In the morning, the contents of the bag are poured into a thick-walled pan and put on a fire to boil.
Seasonings are collected in a bag of cloth and dipped in this form into a frying pan directly in vegetable puree. Boil for 15 minutes and remove the seasoning bag.
Salt and vinegar are added to the tomato-onion sauce. They spot another 10 minutes.
Once the tomato paste in the pan is ready, turn it off, leave it to cool slightly.
In boiled jars, pour a tablespoon of oil and spread the pasta on top. Roll up the lids and put away for storage.

You can use the paste immediately after cooking, but when it is infused, its taste will become more saturated.

For lovers of spicy

Those who cannot live without a burning food supplement should prepare a spicy tomato paste according to the recipe:

tomatoes - 3 kg;
garlic - 5 medium cloves;
salt - 1.5 tbsp .;
ground chili - half a teaspoon.

Culinary process:

Tomatoes must be washed and poured with boiling water to soften the flesh.
Tomatoes are cut into several parts. Garlic cloves are cut in half. Put in a blender and chop.
To make the paste more homogeneous in consistency, it is additionally driven through a fine sieve.
After mashed potatoes, pour into a pot or pan with high sides, add salt and chili. Quench the sauce for a quarter hour on moderate heat.
When the pasta is cooked, it needs to be laid out in jars and rolled up.

Harvesting for the winter

It is always nice to get stocks prepared from the summer in winter and taste. One of these stocks can be tomato paste. Photos, ingredients and cooking steps will be presented below.

What is needed:

tomatoes - 2 kg;
onion - 3 medium pieces;
head of garlic;
100 ml of vegetable oil;
ground chili - half a teaspoon;
salt - 2 tbsp.

Stages of cooking:

Tomatoes need to be peeled.
Dice the onion, and garlic is passed through a press or grater.
Onions and peeled tomatoes are minced in a meat grinder.
Vegetable puree is sent to languish for 20 minutes over moderate heat.
Once ready, mash the mashed potatoes through a sieve.
Add oil and garlic, season with spices and salt.
All again sent to a slow fire for 10 minutes.
They are laid out in boiled cans and cleaned until winter.

Ketchup Tomato Paste

Such a paste perfectly replaces the purchased ketchup.

Are needed:

tomatoes - 3 kg;
apple cider vinegar - 170 ml;
salt - 50 grams;
sugar - 200 grams;
onion heads - 3 pcs.;
cinnamon sticks - 3 pcs.;
dried rosemary - half a teaspoon;
leaf parsley - 3 pcs.;
bitter capsicum - 1 pc.;
ginger - a quarter of the root;
allspice - half a teaspoon.

Cooking:

Tomatoes are peeled, cut into slices.
Onions turn into half rings.
In a saucepan, combine the tomatoes, onion half rings, salt, rosemary, pepper and water.
All stew no more than a quarter of an hour, not forgetting to stir well.
The cooled sauce is passed through a fine sieve.
After again, send the mashed potatoes to the stewpan until its volume decreases by half.
Ginger and pepper are ground and mashed with the rest of the spices.
After 5 minutes, the cinnamon sticks are removed and vinegar is added.
Cook for another 10 minutes.
The final step will be the folding on the banks.

Pasta with apples and celery

An unusual recipe for tomato paste, in which apples and celery are added.

Are needed:

tomato fruits - 3 kg;
celery stalks - 5 pcs.;
sour apples - 3 pcs.;
onion head - 1 pc.;
sugar - 50 grams;
salt - 70 grams;
vinegar 6% - 30 ml;
ground pepper and cinnamon - half a small spoon.

Tomatoes are cut into slices and cooked for a short time, about 20 minutes. Then they are passed through a sieve.

Apples are sent to the oven for baking. This will allow the pulp to become more malleable, the peel easier to peel.

Onions and celery stalks are cut, boiled until soft and also rubbed through a sieve.

All grated ingredients, as well as apples, are put in a pan, salt, pepper and cook until the mashed potatoes become thick.

A couple of minutes before the end of the process add salt and vinegar.

Cooked sauce is poured into cans.

Pasta in the oven

The recipe for tomato paste in the oven is simple both in terms of ingredients and the culinary process.

It will be required:

tomato fruits - 2 kg;
9% vinegar - 30 ml;
olive oil - 70 ml;
salt - 40 grams.

Cooking pasta in the oven:

Tomatoes are washed, they remove everything superfluous, cut into cubes or slices and boil for half an hour over low heat.
Cooked tomato mass is passed through a sieve, salt, vinegar and oil are added to pure mashed potatoes. Mixed.
The resulting mixture is poured onto a baking sheet or other heat-resistant dishes.
They send the form with mashed potatoes to the oven, which is previously set to the minimum temperature, and left for a couple of hours.
Do not forget about the periodic stirring.
After 2 hours, cooked tomato paste is laid out in jars.

Tomato sauce with sour cream

If you want to add something new to the tomato sauce, then try to cook it according to the recipe, which will contain tomato paste, sour cream and a few more ingredients.

What do you need:

tomato paste, purchased or homemade - 2 tbsp. l .;
sour cream - 150 grams;
carrots - 1 pc.;
onion - 1 pc.;
wheat flour - 1 tbsp;
salt, pepper, paprika and vegetable oil - to taste.