Probably, it is difficult to find a hostess who does not know about the existence of tomato paste. It is used to improve the quality of cooked foods by adding it to them. This applies to both first and second courses. The same is done if there is a need to improve the color of the finished dish.

Pasta is a semi-finished product, not a final product. Therefore, it is unlikely that someone will eat it without preliminary processing. This is where it differs, say, with ketchup.

What is this product?

It is obtained by thermal processing of tomatoes. Only ripe brown or red tomatoes are used for production. First, seeds are removed from the fruit. After that, they are boiled until a consistency of the required density is obtained. Naturally, the product loses a significant part of its moisture. At the same time, the concentration of dry substances becomes much higher. In fact, the tomato concentrate is obtained.

The quality of tomato paste is determined by the degree of its density. The higher it is, the more qualitative the product is. Tomato paste is of the highest and first grade. But the "extra" variety is considered to be of the highest quality. Some people mistakenly believe that the production of tomato paste is an achievement of our time. In fact, this is not the case. She began to prepare by Italians two centuries ago. Tomato paste has been used with success by Italian chefs. At first they received it, and then they brought it to mind. Various sauces were prepared, olive oil and spices were added to the paste.

Composition

The proportion of dry matter in the product varies from 25 to 40%. The rest is the water content. Some manufacturers indicate the amount on the label. The fat fraction in tomato paste is absent at all, and the protein components account for the smallest amount. Usually it does not exceed 5%.

The product is derived from tomatoes. Therefore, its composition is marked by the content of various minerals. There are quite a lot of vitamin substances present here. The content of ascorbic acid reaches significant values. Its there is 45 mg per 100 g of product. There are a lot of tocopherols and A group vitamins.

Benefit

The useful qualities of the product in question can be summarized as follows:

1. The main advantage of tomato paste is to give ready-made dishes an appetizing appearance with a characteristic taste. After all, it is no secret to anyone that the digestion process starts from the sight and smell of food, table setting and everything else that is connected with it. The type of dishes prepared using tomato paste stimulates the appetite, promotes the intense secretion of digestive juices. All this, in turn, leads to good digestibility. In fact, tomato paste contains all the benefits that the tomatoes used to make it themselves have.
2. The usefulness of the product is due to the high content of vitamin substances. Vitamin C has powerful antioxidant properties. It is a leading component that takes part in a set of measures to increase immunity, which protects the body from the action of representatives of pathogenic microflora and other negative influences.
3. The sufficient content of beta-carotene in conjunction with ascorbic acid helps to increase resistance to stress and fight the consequences of stressful situations. It also plays a certain role in mitigating the influence of the radiation factor.
4. Thiamine, which is a B vitamins, accelerates all those processes that are associated with metabolism. In addition, it prevents you from gaining extra pounds. Thiamine is required for the normal functioning of the digestive system and the apparatus of the heart and its vessels.
5. Nicotinic acid (vitamin PP) does not allow low-molecular-weight cholesterol to "get loose". In addition, it is necessary for the production of certain hormonal substances. This also includes sex hormones.
6. The list of beneficial properties is far from complete if nothing is said about such important substances as lycopene. In terms of the amount of these substances, the paste obtained from tomatoes occupies the highest place on the podium. A kilogram of the product (it's hard to even imagine) contains 1600 mg of lycopene! They are the natural pigments that give the tomato such a characteristic color. These substances are used in the complex therapeutic correction of many diseases. Malignant neoplasms are no exception.

It is a proven scientific fact that lycopene inhibits the formation of cancer cells. Their action has a positive effect on the work of the heart. Such substances help to reduce the level of low molecular weight cholesterol. It is characteristic that the active use of tomato paste by Italians has led to the fact that they have the lowest incidence rates of pathology of the heart and blood vessels. Lycopene also has a positive effect on the skin. To prolong the youthfulness of the skin, cosmetologists recommend daily consumption of tomato paste in the amount of 50 g.

Nowadays, having entered almost any supermarket, one can purchase a fairly large number of types of tomato paste. They are all represented by different manufacturers. However, not all of them have the characteristics that are set in the quality and food safety standards. If we talk about responsible manufacturers who care about the quality of their products, then we can mention such a brand as "Pomidorka". This brand is an absolutely natural product. This pasta has good environmental performance and does not contain GMOs. There are no dyes or flavors here. Thickeners and other synthetic components are not added to it. Pasteurization is carried out carefully, which contributes to the preservation of all useful substances. All products of this brand have a huge kaleidoscope of tastes.

Tomato paste itself cannot harm the body. But on the part of some manufacturers, in order to reduce the cost of obtaining products, various additives are introduced into the composition. It is they who can harm the body. The list of additives is very extensive and is represented by substances for aroma, imparting a thicker consistency, preservatives for long-term storage. The production of such products is much cheaper. Despite the fact that this does not affect the taste, the benefits of such products are much less.

Signs of a natural product

When choosing tomato paste, you should be guided by certain criteria:

1. Lack of thickeners.
2. The introduction of components for imparting aroma and smell is not allowed.
3. The product must not contain coloring pigments. Naturalness is characterized by a brown color with a reddish tint. The presence of a bright red color indicates the introduction of dyes.
4. Tomato paste should be free of monosodium glutamate. It is added by some manufacturers to enhance the flavor.

When purchasing a product, it is necessary to study the label to determine the composition. Natural tomato paste should only contain tomatoes and salt. The presence of additional components puts naturalness in great doubt.

Tomato paste is a product made from ripe tomatoes (tomatoes). During the preparation process, it is wiped and boiled, obtaining a concentrated mass, in which the dry matter content is about 40%.

According to GOST, there should be nothing in tomato paste except tomato, water and salt. Despite the long process of boiling down, many useful vitamins and microelements remain in the paste.

There are two types of tomato paste: salted and unsalted. Unsalted is usually packaged in glass and cans, and salted can generally be sold by weight in barrels.

A quality product can be identified by its color: orange-red - premium product, brownish - first grade. In general, the darker the color of the product, the lower the grade.

Properties of tomato paste

Scientists have repeatedly proven strong antioxidant properties, as well as the ability of the product to prevent the appearance of prostate cancer in men, and in women - cervical cancer. The tomato has such a healing feature thanks to the pigment lycopene. It stops dividing swollen cells, prevents DNA mutation. The boiled mass of tomatoes has a high concentration of lycopene, so it is healthier.

In turn, antioxidants fight free radicals that appear during the processing of oxygen by cells. Antioxidants also have a positive effect on heart function, preventing a heart attack by 50%.

The dietary property of tomato paste makes it possible for fat people to eat it. But when choosing a product, you need to be careful and look at the composition of the paste. It should not contain starch, which the manufacturer likes to add in order to reduce the time for boiling. Starch significantly increases the nutritional value of the product.

The benefits of tomato paste

When growing tomatoes without fertilizers that are harmful to the body and pesticides, the vegetable has many beneficial properties. And even after heat treatment, it does not lose important and nutrients. A tomato product has antioxidants, magnesium, iron, calcium, zinc, cobalt, potassium, nickel, vitamins C, A, group B. In addition to useful chemical elements and vitamins, it contains essential oils, organic acids and many other biological substances, the use of which has a positive effect on human health.

Tomato paste is also useful for its drainage effect, which removes excess fluid and bad bacteria from the body, and, therefore, makes the kidneys work normally. It also lowers blood pressure, reduces inflammation of the joints, helps with rheumatism and gout.

After eating tomato paste, the body produces tyramine, which turns into serotonin (the hormone of happiness) and helps a person cope with depression and stress, that is, tomatoes improve mood.

Regular consumption of tomato paste will increase the elasticity of the skin and get rid of the first signs of aging - wrinkles.

Application of tomato paste

Tomato paste has proven itself well in cooking, especially in Mediterranean cuisine, where it is used in various sauces. Tomato paste is served with pasta, meat, fish, added to soups, used to make pizza, stews.

In our kitchen, tomato paste is used for cooking borscht, as a dressing for cold dishes, stews, and kharcho.

Such a variety of uses means that the pasta is not a final cooked product like ketchup or sauce, so it can be safely classified as additives or raw materials for cooking.

Harm of tomato paste

Only a paste prepared with various chemical additives: thickeners, preservatives, flavors, dyes, etc., can harm a healthy person.

Even if the product is well prepared, it can harm the health of people with the following diseases:

Ulcers of the stomach and duodenum.

Gastritis.

Increased acidity of gastric juice.

With such diseases, the paste can cause heartburn or be an impetus for inflammation and exacerbation of the disease.

Allergies can also be a contraindication for the consumption of tomato paste, since tomato is a highly allergenic product and even a slight addition to food can cause itchy skin and rashes.

It is not recommended to consume large quantities of the tomato product for people suffering from gout and arthritis, with kidney and gallbladder stones. Abuse may lead to deterioration in health and general well-being.

Tomato paste is a concentrated tomato puree obtained by boiling them. The share of dry matter in the product is 20-40%. Interestingly, the tomato is a biological relative and belongs to the nightshade family. Peru is considered the birthplace of tomatoes, where the plant was cultivated long before the appearance of Europeans.

Tomato paste is used to obtain tomato-based products: ketchup, juice, sauce, and has a wide range of uses in cooking. According to GOST, it can only contain water and tomatoes, without the addition of preservatives, dyes and flavor enhancers. The product is packaged in glass, cans.

The darker the color of the tomato paste and the thinner the consistency, the lower its grade. The product of the highest quality has an orange-red hue and a thick structure, while the lowest quality is brown and liquid.

Beneficial features

The main advantages of tomato paste are improving the taste and appearance of dishes by giving them sourness and coloring them red. As a result, the food becomes more appetizing, gives off a pleasant aroma, which contributes to the production of digestive juices that improve its absorption.

Tomato paste contains the same vitamins as tomatoes. Most of all, ascorbic acid is concentrated in it (45 ml per 100 g, which covers 50% of the body's daily need for vitamin). It is powerful, stimulating the immune system, helps to cope with pathogenic foreign microorganisms that invade tissues and organs from the environment, with food. Ascorbic acid prevents a wide range of diseases, ranging from influenza, SARS, colds and ending with oncology.

The effectiveness of vitamin C increases in the presence of beta-carotene and tocopherol, which are concentrated in tomato paste and increase its antioxidant properties.

Thiamine speeds up metabolism, improves carbohydrate metabolism, and helps to reduce body weight. Niacin promotes the production of hormones, normalizes the level of bad. In addition, the composition of tomato paste contains lycopene (160 mg per 100 g), which exhibits antioxidant activity. Carotenoid pigment reduces the level of oxidative stress, protects DNA, slows down the development of atherosclerosis, prevents oncogenesis, improves the functioning of the heart muscle, and normalizes blood pressure. Lycopene reduces the risk of developing tumors of the stomach, lungs and prostate, ischemic and eye diseases, peroxide processes in the tissues (lens).

Chemical composition

The nutritional value of tomato paste is 102 kcal per 100 g. The energy ratio is 19%: 0%: 75%. This is a dietary product.

To thicken the texture, unscrupulous manufacturers introduce an additional ingredient into its composition - starch, which increases the nutritional value of the paste. Therefore, before purchasing a product, you should carefully read its labeling. If the composition contains other components in addition to water, tomatoes and salt, refuse to purchase such products. Most likely, it was prepared with violations of production technology.

A safe daily dose of a natural product is 50 g.

It is recommended to purchase tomato paste in a transparent glass jar, which allows for an initial visual inspection of the product. It should be of a uniform consistency, reddish-red in color, thick. The shelf life of a sealed product in a glass container is 2 years from the date of manufacture (at a temperature of 0-25 degrees), metal - 1 year, aluminum - 6 months. An open jar is stored in the refrigerator for no more than 2 weeks, then its top becomes moldy.

If the tomato paste smells like fresh tomatoes, it means flavors have been introduced into its composition, hiding inaccuracies in cooking. You should not eat such a product. In addition, unscrupulous manufacturers add colorants, flavor enhancers, starch, exotic carrageenan, fruit puree that are not related to tomatoes to give a "bouquet" of taste and smell, the desired consistency to the product. The result is a marketable product at the exit that attracts the attention of the consumer, but does not provide value for the human body.

Potential harm

The composition of tomato paste contains organic acids (,), which irritate the mucous membrane of the digestive system. When the product is abused, the acidity of the stomach increases and the person experiences heartburn.

In addition, if chemical ingredients (thickeners, flavor enhancers, preservatives, stabilizers, flavors, colors) are added to tomato paste, it cannot be beneficial to humans.

Contraindications to use: stomach ulcer, individual intolerance, cholelithiasis.

Remember, tomatoes, like citrus fruits, are the strongest allergens that can cause anaphylactic shock, side reactions (rash, itching, redness of the skin, watery eyes, runny nose, cough). If these reactions appear, immediately exclude the vegetable from the diet and consult a doctor.

How to cook yourself

Only ripe tomatoes of good quality are used to create tomato paste. Brown, green, broken and rotten fruits are not suitable.

Tomato paste cooking recipes

"Classic dietary"

Ingredients: cream tomatoes - 5 kg.

Cooking principle:

1. Wash the tomatoes, cut into 4-6 pieces. Place in a non-stick container.
2. Put the saucepan on medium heat, cook for half an hour until the vegetables soften.
3. Remove from stove. When the skin comes off the pulp, grind the boiled tomatoes through a sieve to remove the seeds and skin.
4. Re-put the resulting tomato juice on the fire, boil until thickened. To prevent the workpiece from burning, stir it periodically. Simmer for 4.5 hours until a thick paste is obtained.
5. Sterilize the jars, boil the lids. Spread the paste into containers, seal it tightly, wrap it up, leave for a day.

To improve the taste, salt (40 g), ground red pepper (5 g), grated (1 head) are added to the tomatoes.

"Sharp for the winter"

Ingredients:

• tomatoes - 2 kg;
• salt - 20 g;
• garlic - 1 head;
• onion - 3 pcs;
• ground red pepper - 2.5 g;
• vegetable oil - 100 ml.

Cooking sequence:

1. Scald the tomatoes with boiling water, peel them.
2. Remove the husk from the onion and garlic, chop the first, and pass the second through a press.
3. Turn the tomatoes through a meat grinder, boil with onions for 20 minutes, rub through a sieve.
4. Add vegetable oil, garlic, spices, salt to the resulting mass. Boil the paste for another 15 minutes.
5. Steam cans, sterilize lids.
6. Spread the tomato paste in glass containers, twist, cover for a day. In order to avoid the multiplication of pathogens, preservation should be stored in a warm place (at above-zero temperatures) for no more than 2 years.

Tomato paste is a universal product in cooking, which is used to make sauce for vegetables and meat products, adjika, ketchup, gravy and dressing for pasta, borscht, pizza, cabbage rolls, kharcho, ratatouille, hodgepodge, homemade products (stuffed pepper, eggplant caviar, lecho).

Interestingly, the tomato was previously considered an ornamental plant with poisonous fruits; it was grown in pots or gardens solely to decorate the local area. In 1822, the myth about the toxicity of tomatoes was dispelled and the product began to rapidly gain popularity.

Output

Tomato paste is a canned mass obtained from mashed boiled tomatoes. The higher the concentration of dry matter in the product (30-45%), the better it is. This figure refers to the amount of tomatoes used to make the pasta. For the first time, the prototype of tomato puree appeared in the 19th century in Italy, when local chefs mixed the concentrate with garlic, pepper and olive oil.

Currently, tomato paste is produced in the following varieties: first, highest and extra. The latter is distinguished by a rich orange-red color, a thick consistency and provides the greatest value for the human body.

A quality natural product contains only 3 components: tomatoes, water, salt.

Tomato paste is a storehouse of dietary fiber, organic acids, lycopene, vitamins A, E, C, macro- and microelements. According to scientists, the product has a strong antioxidant effect, protects body cells from premature aging and the harmful effects of the environment, helps to overcome stress, and reduces the risk of developing cancer and heart disease. For the best effect, it is recommended to combine the intake of fresh tomatoes and sauces based on them.

Remember, the antioxidant lycopene can only be absorbed in the presence of fat.

The paste improves digestion, stimulates the production of gastric juice, improves metabolism. Contraindicated in people with ulcers, cholelithiasis, gastritis and high acidity of the stomach.

It is difficult to imagine a familiar diet without tomatoes and products prepared with their use. In summer, the most popular guest on the table is a vegetable salad of tomatoes and cucumbers, and in winter, preparations are used: canned tomatoes, ketchups, adjika, sauces and, of course, tomato paste. Tomato paste saves housewives when there are no fresh tomatoes at hand, and the recipe for the preparation of the dish assumes their presence. Let's try to figure out what tomato paste is, the health benefits or harm lies in this product.

Tomato paste: composition

Tomato paste is obtained by thermal processing of tomatoes. Ripe red tomatoes are used as raw materials, which are peeled from seeds and skins, ground and boiled to a certain consistency. Boiling allows you to increase the percentage of dry matter and reduces the amount of moisture, that is, a tomato concentrate is obtained. The thicker it is, the higher the quality of the product.

Production is regulated by the conditions of GOST. The product is supposed to contain only two ingredients: tomatoes and salt. Vinegar, spices, sugar and other flavor enhancers and preservatives are unacceptable in classic tomato paste. When the product contains ingredients other than tomatoes and salt, it is already a concentrated tomato sauce or ketchup.

History reference

For most of us, the phrase "making tomato paste" is associated with industrial production. Those who think that pasta is a product of our time are mistaken. Italians were the first to boil tomatoes back in the century before last. The preparation was used as a dressing for pasta and pizza with the addition of spices and olive oil.

Benefit and harm

Now let's look at all the pros and cons. The tomato concentrate contains almost no fat and a small amount of protein (up to 5%). 100 grams of carbohydrates contain up to 25%. The benefits of tomato paste are in the content of useful minerals and vitamins: ascorbic acid, B vitamins (B 1, B5 and B6), tocopherol (E), beta-carotene (A). In addition, all vitamins and minerals that are present in fresh tomatoes are preserved in tomato paste: potassium, phosphorus, iron, sodium, magnesium, zinc, iodine.

The pasta gives the dishes an appetizing color and flavor. This promotes active production of gastric juice, which contributes to normal digestion, and food is well absorbed. Vitamin C is a powerful antioxidant that has a beneficial effect on the body as a whole, including the immune system. This affects the effective fight against viruses and bacteria. Beta carotene is your best stress reliever.

The most important advantage of boiled tomatoes is their high lycopene content (up to 1600 grams per kilogram). In fresh tomatoes, for comparison, this component is contained in insignificant quantities. Lycopene, which gives the characteristic color to tomatoes, is a natural healing agent. It affects the cessation of the growth of malignant tumors, and modern medicine considers its importance in the prevention of cancer essential. In addition, lycopene stimulates the work of the heart muscle, so Italians are much less likely to suffer from cardiovascular diseases than residents of other countries. Cosmetologists recommend including tomato paste in the diet, since lycopene has a positive effect on the condition of the skin.

Calorie content

Is tomato paste harmful to the figure? Its calorie content ranges from 75 to 125 kilocalories per 100 grams of product. Considering that the product is used in a diluted form, it does not affect weight gain. Moreover, B vitamins accelerate metabolic processes and help burn excess calories.

Like any product, tomato paste has its own characteristics that have a negative effect on the body. It has a high content of organic acids: malic and citric. Therefore, with increased acidity of the stomach, it can cause heartburn, provoked by irritation of the mucous membranes of the stomach and intestines.

Tomato paste itself cannot bring harm to health, problems arise when manufacturers are trying to reduce the cost of production. Not the most useful ingredients are used: stabilizers, preservatives, carrageenal, starch, flavors and flavor enhancers. Such a product has a lower cost, but in appearance it practically does not differ from a high-quality paste. If the can has a long shelf life and the list of ingredients consists of more than two components, then it is better to refuse to buy such a product. There will be more harm than good from it.

The quality of the tomato concentrate is also influenced by the feedstock. If unripe tomatoes are used, the finished product will contain corned beef. It is better not to eat this component.

Tomato paste "Tomato" is a popular product that is often used in the kitchen. It is put both in the first courses and in the second. The paste is added to obtain a special tomato flavor and color. Thanks to her, amazing, beautiful and original dishes are obtained.

From the article you will learn what is included in the tomato paste "Tomato", what consumer reviews about it, and how to cook it for the winter at home. After all, a hand-made product is always tastier than a purchased one.

A little about the Pomidorka trademark

This high-quality and well-known product is produced in Russia by a company called Desan. It has been importing fruits and vegetables since 1996. The Pomidorka trademark quickly became known to many consumers for its high quality.

It is produced in the south of Russia in the city of Maikop. Not only the product itself is of excellent quality, but also the packaging for the transport of goods. Therefore, tomato paste "Tomato" is delivered to any corner of Russia in a whole package, without any damage. If there are dents, they are minor.

The Desan company is proud of the Pomidorka trademark, where tomato paste is the leader. She occupied the first place in terms of sales for several years. They even conducted a “blind tasting” to understand the tastes of the end consumers. Still, tomato paste ranked first.

Distributors claim that each TM "Pomidorka" manager finds an individual approach to his clients.

Composition of tomato paste "Tomato"

Obviously, the recipe is developed, first of all, based on the interests of customers, and only then for the sake of money. Of course, one cannot say that tomato paste is very cheap, but consumers can not be afraid. After all, it consists of natural ingredients.

The composition of tomato paste "Tomato" does not include various preservatives and artificial additives. Dyes, thickeners and other chemicals are not added to it. It is made exclusively from peeled tomatoes. All moisture is evaporated, and a thick, beautiful, red tomato paste is obtained.

For products, strict quality control begins with the picking of tomatoes, and ends at the canning stage, when the product is completely packed in a jar and shipped. Therefore, manufacturers do not worry, as they are 100% confident in the manufacture of tomato paste.

Some housewives do not know why the product is called "tomato paste 25". The manufacturer explained that the composition contains 25% of dry tomato substances, thanks to which the products are of higher quality and meet GOST standards.

Consumer reviews

When we conducted a survey with ordinary people who buy tomato paste "Tomato", many spoke only from the positive side. Some housewives believe that it is very convenient when there are different packaging. You can buy both a small jar and a large one.

Others like the naturalness of the color. Therefore, we are sure that the composition of the tomato paste "Tomato" does not include dyes and chemicals.

Although there are consumers who do not understand how a product can be canned without vinegar, sugar and chemicals, but it can stand for a long time and not spoil. So the mystery remains. Some consumers are still embarrassed that the bank does not say about the absence of GMOs.

But some people argued that tomatoes really go through such a strong heat treatment, from which the products do not spoil. Of course, it is impossible to cook exactly such tomato paste at home. But every housewife can get closer to this taste.

The first recipe for tomato paste "Tomato"

As a rule, many housewives make preparations for the winter. The same goes for tomato paste. After all, I want conservation to be always at hand. You can cook at home and tomato paste "Tomato". The taste is identical, but the cost is cheaper. However, vinegar still needs to be added to home canning. Then it will stand for a long time.

How is tomato paste "Tomato" prepared for the winter? We will look at two recipes. For the first option, cook 5 kg of tomatoes and 0.5 kg of onions. These are the main ingredients.

Immerse all tomatoes in boiling water for two minutes, and they will easily peel off. Chop them at random, put in a saucepan and put on fire. While the tomatoes are boiling, chop the onion and dip it over the tomatoes. The vegetables will juice and should simmer for about 30 minutes. The excess liquid should boil off.

When 30 minutes passed, the tomatoes and onions became very soft. Turn off the hotplate, let the vegetables cool, then beat them with a blender. Now put on fire again.

Stir frequently to prevent the pasta from burning. As soon as the mass boils, add 50 g of vinegar (apple cider or table vinegar is suitable), 0.5 tbsp. l. salt and 100 g of sugar. After 10 minutes of boiling, turn off the burner, pour into jars and roll up.

Second recipe

It needs the same products as in the first option. Only in this recipe, add another 0.5 kg of apples. They must be peeled, peeled, and pithy. Dip the apples and onions into the tomatoes.

Only in this case, you need to cook the ingredients longer than in the first option, since the apples are harder. When they are completely soft, then you can beat with a blender. Sometimes apples are not peeled. You can simply cut them and put them in a cooking container.

You will have a very tasty tomato paste "Tomato" for the winter, which has an unforgettable taste, and the dishes are amazing.

It doesn't matter what you cook, borscht or stew. The dishes will turn out not only tasty, but also bright.

Chefs often improvise and fantasize to make their dishes more original. Add pepper to the tomato paste "Tomato". It can be scented or a mixture.

You just need to put it at the beginning of cooking. Then the tomato paste will become more flavorful and slightly spicy. It goes well with all dishes.

If you put the pepper at the end of cooking, then you need to catch it out of the pan, which is not very convenient. Plus, tomato paste will not get the desired effect and aroma. You can also add a little hot pepper. It all depends on your desire.

Apples, onions and tomatoes can be cut as desired. Do not forget that you still need to grind them with a blender. However, cooking depends on the thickness of the vegetables. The thinner they are cut, the faster they cook. This means that more vitamins will remain in conservation.

Conclusion

From the article you learned what is included in the tomato paste "Tomato", two recipes, about consumer reviews and advice from experienced chefs. As it turned out, the manufacturer prepares products exclusively from natural products and does not add any dyes, thickeners or chemicals.

Still, it is better to learn how to cook tomato paste at home, where you will be 100% sure of the quality of the product. Whatever it was, but his creation has always been and will remain the best.

Experiment, create your own unique recipes and delight your loved ones with new, original tastes.