Not every cook knows how to make tomato paste at home. After all, such a fragrant and thick sauce can be purchased at any supermarket. However, it is worth noting that the product sold in the store is not always of the highest quality. In this regard, we bring to your attention which at home turns out to be very tasty and fragrant.

How to make tomato paste from fresh tomatoes

Essential Ingredients:

• large onions - 1-3 pcs.;
• large red tomatoes - 3 kg;
• table salt - 20 g (add to taste);
• granulated sugar - 115 g;
• vinegar 9% - ½ cup;
• cloves, black pepper, celery seeds, a small piece of cinnamon and other seasonings - add at your own discretion.

Before making tomato paste at home, you should purchase several kilograms of large tomatoes from your own garden bed or pick them from your garden. It is worth noting that such a product must necessarily be ripe. After all, if you use vegetables for cooking, they will significantly impair the taste and aroma of your pasta.

Vegetable processing

To understand how to make pasta tasty and fast, you should remember that such a product turns out to be much more flavorful if not only ripe tomatoes, but also onion heads are used in the cooking process. Thus, all presented vegetables must be washed, peeled and cut into small cubes. By the way, some housewives prefer to process these ingredients with a meat grinder. But we do not recommend such a procedure, since tomatoes will still be rubbed through a sieve.

Stewing vegetables

After all the products have been processed, they must be put in utensils (enameled) and simmer over very low heat for 18-20 minutes. During this time, the components will become soft, after which they can be mashed.

Grinding vegetables

When the tomatoes and onions are stewed well, they should be slightly cooled, then put in a fine sieve and grated with a nibble. As a result, you should get a liquid and fragrant tomato mass without any lumps.

Heat treatment

How to make tomato paste at home to make it thick and fragrant? To do this, the prepared mass must be placed again in a saucepan (enameled), and then boil and cook until its volume decreases by 2.5 times. Also, spices and seasonings (cloves, black pepper, celery seeds, a small piece of cinnamon, etc.) should be added to such a product. So that they do not spoil the homogeneous consistency of the paste, it is advisable to wrap them in gauze and put them in a bowl. In addition, sugar and salt are to be added to the container, as well as 9% vinegar.

The final stage in the preparation

After the pasta is respected, it is necessary to remove the gauze bag with seasonings from it, and then put the product into small sterilized glass jars and roll it up.

Now you know how to make tomato paste at home. Such a workpiece can be used in the preparation of various sauces, as well as added to other dishes.

A very useful and high-quality product that can be prepared for the winter is tomato paste. At home, the recipe will not contain artificial flavors, dyes, preservatives and thickeners, it turns out much tastier when compared with a store purchase.

The secrets of cooking tomato paste

Homemade tomato harvest is added to a wide variety of dishes, giving them a spicy taste. A home-made product is much more valuable than a store-bought one, for several reasons:

• use of natural ingredients for harvesting;
• creating a special taste that will be suitable for a particular person;
• receiving a high quality product.

A homemade tomato harvest made in accordance with all the recommended criteria can turn out to be palatable and nutritious. Experienced chefs offer a variety of techniques for preparing such a dish, it turns out very tasty thanks to the use of fresh vegetables. Harvesting tomatoes must be selected very carefully.

Tomato paste from a tomato at home is quite simple to prepare. To prepare a delicious dish, it is recommended to follow these simple rules:

• watery tomatoes can be cooked without adding extra water to them;
• spices are added to the dish after boiling, then the taste will not be distorted;
• before adding greens to the dish, it is recommended to tie it tightly into a bundle, so that afterwards it can be easily and simply removed from the workpiece;
• so that the prepared mixture does not burn, it is constantly recommended to mix it;
• salt the dish should be based on their own taste.

Tomato paste at home: a recipe for the winter

Not all housewives know how to cook tomato paste at home. Here we will tell you about it in detail here, and show a variety of recipes.

The main goals when preparing a tomato workpiece are: to obtain a thick consistency without seeds, peel and other waste, it should be stored for a long time at normal room temperature. Such a product can be prepared, adhering to certain secrets:

• juicy tomatoes are not suitable for creating a dish of tomatoes, it is necessary to choose fleshy fruits, the ripening period of which approaches the end of summer. It is necessary to take exclusively ripe fruits into the paste, preventing the ingress of rotten vegetables;
• tomato can be crushed by various methods: peel and peel, cut in a blender or in a meat grinder, boil and grind through a sieve, use a juicer;
• so that the workpiece becomes thick, it is recommended to use one of the recommended methods: hang the pulp in the bag so that the whole juice is stacked, only the thick part remains in it, boil the product until thickened on a stove or in a slow cooker, evaporate all the liquid part in the oven;
• containers for harvesting from tomatoes should be sterilized, as well as the lids with which they will be closed.

Tomato paste for the winter: lick your fingers recipe

Dressing their tomato is a rather tasty product, which is one of the most common for use in cooking. The main components of the dish:

• 2.5 kilograms of ripe tomatoes;
• salt to taste.

Cooking Instructions:

Tomatoes are thoroughly washed, wiped with a towel, vegetables should be cut into 4-8 parts, grind in an electric meat grinder, put to cook on low heat.

Lids should be sterilized.

After the product is bottled, it is recommended to turn it over.

Tomato paste in a slow cooker: a recipe for the winter

How to cook tomato paste at home to make it better than store pasta? Everything is very simple: you must follow certain instructions.

tomatoes - 3 kilograms;

garlic - 8 cloves;

onions - 400 grams;

The sequence of preparation of the tomato harvest:

Tomatoes need to be kept for several minutes in cold water, remove drops of water from them, cut into 2 parts when processing the vegetable, it is necessary to remove the stalk and white pulp. After, the tomatoes are cut into large pieces, chopped with a blender. In the absence of such a device, it is necessary to put the vegetables on a slow fire to simmer for 30 minutes. Next, the tomatoes are ground through a sieve.

Add the onions, a few cloves of garlic, previously crushed on a blender.

We fill the cooking cup with a composition of tomatoes, sprinkle it with salt, program the multicooker to extinguish, setting the time to 40 minutes, close the lid.

After the product is considered finished, it can be laid out in jars.

Ask the cook!

Couldn't cook the dish? Do not be shy, ask me personally.

Tomato paste through a meat grinder

One of the most popular, tasty and quick recipes is tomato paste, cooked at home through a meat grinder. This method of preparing the product is one of the simplest and fastest, even the most inexperienced culinary specialist can handle it. A tomato dish is easy to prepare because it does not contain: salt, pepper and sugar.

Components necessary for the dish:

• 5 kilograms of tomato.

Cooking process:

1. Tomatoes are thoroughly washed, cut, twisted in a meat grinder, cook them in a pan with non-stick coating. Cooking time is 30 minutes.
2. Vegetables are rubbed through a sieve to make a homogeneous mass. Next, the pulp must be continued to boil, the composition is cooked on average 4 hours. To obtain a homogeneous mass, it must be constantly stirred.
3. The blank should be laid out in sterilized jars.

Tomato paste through a juicer

How to cook a tomato harvest for the winter using a juicer? To prepare the product, the cook will need the following ingredients:

• peeled, ripened tomatoes - 9 kilograms;
• salt - 2 large spoons.

Instructions for preparing the workpiece:

1. Tomatoes are thoroughly washed and cut into small slices, cook for 30 minutes until completely softened, pass through a juicer, boil the workpiece, constantly stirring the paste.
2. After 1.5 hours - it is recommended to mix the product every 30 minutes, add salt to the tomatoes, finish the workpiece.
3. Pour into sterilized jars.

Tomato paste through a blender

How to cook tomato paste at home using a blender? For cooking, the following ingredients will be needed: tomatoes and salt to taste.

1. We grind the pulp of tomatoes in a blender, wipe the tomatoes through a sieve, use a juicer with a nozzle.
2. Boil the resulting composition, until a thick consistency is obtained.
3. We lay out the product in sterilized jars.

Tomato paste for the winter without vinegar

Often, an oven is used to create a workpiece from tomatoes. Its use only improves the taste of the product. The billet cooked in the oven looks appetizing, it tastes very good. To create a product, you need the following components:

• ripe tomatoes - 4 kilograms;
• salt - 1 large spoon;
• pepper, cloves, cinnamon - to taste;
• vegetable oil - 50 milliliters.

Instructions for preparing a product from tomato:

1. We select ripe and juicy tomatoes, first cook them for a couple, then remove the stalk.
2. We cut each tomato into 6 parts, put it in a pan, cook it under a closed lid for about 25 minutes, during cooking, the flesh will leave the peel and seeds.
3. The remaining part, not separated pulp, should be wiped through a sieve.
4. The resulting mass should be poured into a baking sheet, mix with salt and spices.
5. We put the paste in the oven preheated to 250 degrees Celsius, cook for 25 minutes. With strong spraying of the product, it can be covered with foil on top.
6. The finished pasta can be considered after boiling, then it should cool down a bit, it can be laid out in containers.

Tomato paste ketchup at home

Purchased ketchup can always be replaced with a home-made product made from fresh tomatoes. To prepare it, you need such components:

• tomatoes - 3 kilograms;
• vinegar -180 milliliters;
• salt to taste;
• sugar - 225 grams;
• onion - 3 pieces;
• cinnamon - 3 sticks;
• rosemary - 0.5 teaspoon;
• bay leaf - 3 pieces;
• pepper - 1.5 pieces;
• ginger - a quarter of the root;
• pepper -1.5 teaspoons.

Cooking sequence:

1. The peel is removed from the tomatoes, the vegetables are cut into several parts, the onions are cut into rings, the tomatoes, onions, salt, rosemary, pepper and some water are added to the pan, the vegetables are stewed for about 25 minutes.
2. After cooling, the tomatoes are rubbed through a sieve, then the mashed potatoes are boiled until its volume becomes 2 times less.
3. Add crushed hot pepper, ginger and various spices to the paste.
4. After 10 minutes, remove the cinnamon sticks from the billet, add vinegar, close the ketchup in a sterilized jar, roll up the lid.

Total

Now you know how to cook tomato paste at home. Winter recipe   It’s sure to come in handy when preparing various dishes, it is a tasty and healthy product. There are many methods for making a workpiece. Each of them has its own distinctive nuances. And although the tomato harvest takes a considerable amount of time, but it is compensated by its taste, aroma, useful qualities.

Self-made tomato paste will make any borsch, sauce or gravy even tastier. Being interested in how to cook tomato paste at home, the housewives want to quickly and without extra efforts please their family with a healthy, natural and tasty product. Selected ripe tomatoes, the absence of chemical additives and aromatic spices are what you need for an unsurpassed tomato paste.

How to cook tomato paste at home?

Ingredients

Tomatoes 3 kilograms The apples 2 pieces) Bulb 1 piece (s) Vinegar 2 tbsp

• Servings Per Container:10
• Time for preparing:40 minutes

Rustic Tomato Paste

Necessary components:

· Tomatoes - about 3 kg;

A pair of medium-sized sour apples

· One large onion;

Vinegar - 2 tbsp. l

Tomatoes, onions and apples must be passed through a juicer. The liquid mass must be poured into cheesecloth and tied up over a large container where dripping juice will collect. Over time, one puree will remain in the gauze, which will turn into a tomato paste.

The tomato mass is slightly salted and set to cook on a small fire for no more than 30 minutes. Then vinegar is added, and after 5 minutes the fire is turned off. The finished mass is poured into pre-sterilized cans and rolled up.

Pasta in the oven

Many are interested in how to cook tomato paste in the oven. It is necessary to prepare the following components:

Ripe tomatoes - about 4 kg;

· Clove buds - a dozen;

· Coarse salt - 4 tbsp. l .;

· A teaspoon of coriander and black pepper;

· Optionally - parsley, celery, basil (all branches are tied in a bunch).

Wash and put the tomatoes in a large sieve. Tomatoes are alternately steamed in a sieve over a large pot of boiling water for 10 minutes. Soft steamed tomatoes are wiped through a sieve. The liquid mass is mixed with salt in a heat-resistant container of sufficient depth and placed in an oven (200 degrees). Stir the paste from time to time, checking the degree of readiness and consistency. Half an hour before the end of longing, a bunch of aromatic herbs is thrown into the paste. Then this bunch is thrown away, and the paste is poured into cans. This paste is well stored without preservation in the refrigerator.

If there is no desire to preserve the pasta, it can be stored in a cold, dark place. But at the end of cooking, the paste must be properly salted (40-50 g of salt will be needed on a 500 ml jar).

Many people ask how to cook homemade tomato paste so that it does not mold after opening the cans. To prevent the formation of mold, you can gently sprinkle the paste in a jar of salt and pour a small amount of oil. Alternatively, sprinkle the paste with powdered dry horseradish leaves.

Tomatoes are perhaps the most popular product in the kitchen. This bright vegetable with a glossy skin is versatile in cooking: it is stewed, stuffed, used in salads and harvested for the winter. One of the useful and indispensable preserves is tomato paste.

Characteristics and taste

We will understand what tomato paste is. The product is obtained by heat treatment of prepared tomatoes - washed and peeled. As a result of boiling, that is, evaporation of the liquid, the mixture turns out to be of a thick consistency and preserves the taste and color of vegetables.

To give the product special qualities - spicy aroma and taste - various spices are added during cooking, both dry (pepper, mustard seeds) and fresh herbs.

  You can buy pasta in stores, and its choice is huge, but a home product wins in many ways:

• quality of vegetables: not always exclusively fresh and high-quality tomatoes are used in production;
• cooking for yourself, you regulate the amount of salt and spices: someone prefers a spicy product, someone soft and spicy;
• manufacturers for the best preservation of the product add various preservatives, often not of the best quality, or even completely harmful to the body.

It is worth mentioning the saving of the family budget while preparing healthy and tasty products on your own.

Features of the choice of tomatoes (tomatoes)

The name of the variety does not play a special role for cooking, the main thing is that vegetables must be fresh, without the process of decay. In order for the final product to be thick and saturated in taste and color, it is advisable to choose tomatoes with a fleshy pulp structure.

The recipe for homemade tomato paste with photos and videos

According to many culinary experts, it is better to cook pasta without spices. We present such a classic recipe to your attention.

1. Pan.
2. Meat grinder.
3. The bowl is deep.
4. Lids.
5. Banks
6. Seaming key.
7. Sieve.

Did you know? The Aztecs began to grow this vegetable first, calling it “tomato” - “big berry”. There is still debate about the botanical affiliation of tomatoes: they are called berries, fruits, and vegetables.

Essential Ingredients

  For 3 liters of finished products:

• tomatoes - 5 kg;
• salt - 1 tbsp. l

Step-by-step cooking process

  Illustrative example with detailed comments - in the next video

Zest Recipes

There are actually a lot of recipes for making pasta. Each housewife adds their know-how to the dish, giving it a unique piquancy. We present you some interesting options for making homemade pasta.

Oven pasta recipe

Ingredients:

• tomatoes - 3 kg;
• parsley, celery, basil - a bunch of herbs;
• salt to taste.

Did you know? Tomato sauce can be used to clean jewelry and copper utensils, as product enzymes perfectly remove metal oxidation products.

  For cooking you will need:

• tomatoes - 1.5 kg;
• sour apples - 300 g;
• apple cider vinegar - 50 ml;
• onions - 1 pc.;
• salt, pepper, sugar.

Clean the washed vegetables from the stalks, cut in half and put in a cooking pot. Follow the tomatoes with finely chopped onions and apples.

Boil the ingredients on low heat for 20 minutes, then mash with a blender or grate the tomatoes through a sieve. Put on fire again for 40 minutes. While the mixture is boiling (and the mass should decrease several times), it needs to be stirred regularly.

At the end of cooking, add vinegar and spices to taste, leave for another 15 minutes. Pour the paste into prepared jars, roll up, turn over and cover with a blanket until it cools.

Hot pepper pasta

Ingredients:

• tomatoes - 3 kg;
• onions - 500 g;
• hot pepper - 2 tsp. (ground);
• vinegar - 200 ml (6%);
• sugar - 200 g;
• juniper berries - 3-4 pcs.;
• allspice peas - 6 pcs.;
• mustard powder - 2 tbsp. l;
• salt to taste.

Multicooker Tomato Paste

For cooking you will need:

• tomatoes - 500 g;
• onions - 200 g;
• garlic - 4 cloves;
• sunflower oil - 50 ml;
• salt - 1 tsp.

Peel all vegetables, cut into quarters and beat in mashed potatoes with a blender. Pour sunflower oil, chopped vegetables, salt into the unit bowl. Stir and turn on the "quenching" for 35 minutes. Cover with a lid after the mass boils. Pour the finished product into sterilized jars and roll up.

Features and rules for storing blanks

As mentioned above, vegetables for pasta should not be rotten, otherwise they can spoil the product, fermenting already under the lid. Before rolling the lids, it is necessary to sterilize both the lids and the container.

This can be done using a special circle (with a hole under the throat of a can) above a pot of boiling water. You can also do this in the oven by placing the containers with the throat down, and place the lids in the same place. Most housewives prefer to boil the lids in a ladle or small saucepan.

After the lids are tightly rolled up, the cans with the contents are turned over, covered with a blanket and left to cool. Then, turning the container over, you can drag your finger at the junction of the lid with the glass and make sure that the liquid does not leak.

Important! If the surface is wet, it means that the jar is not tightly closed and may “explode” upon further storage. In this case, open the lid and carry out the sterilization procedure again, boiling the contents as well.

Store blanks in a cool, dry and dark room. If it is not possible to store blanks in the basement or cellar, you can leave them in the pantry, but the location of the pantry should be away from heat sources - heating appliances, kitchens.

Serving: with what tomato paste is combined

Pasta is a unique product: it can be used as sauce, seasoning, gravy. It is added to soups, borscht to give a special taste and color. Poultry, meat, fish are ideally combined with liquid sauce. As a sauce, add the product to side dishes and main dishes of vegetables and cereals, stew and bake in it, grease pies and casseroles with it.

Tomato paste is one of the main ingredients in Italian cuisine in pasta dishes. Homemade product can be diluted with boiled water and get high-quality juice with or without seasonings. When preserving vegetables, salads, lecho paste is added as the main sauce.