Tomato paste is used in cooking by millions of people of all nationalities. This is a product known to every housewife in our country, and not only in ours.

On its basis, ketchups and sauces are prepared. By itself, it is not a final product, but a semi-finished product for future dishes. Nobody eats it without pretreatment.

It is added to the first and second courses to give the characteristic tomato flavor and vibrant color. And normal, healthy digestion, as we all know, begins with what food looks and smells like.

Winter is another matter. Tomatoes are not so tasty, not so sweet. What is their taste and color? And they are not cheap in winter. I don't want to buy it in the store. I bought a small jar like that, I thought I would add a teaspoon for the color. So she stood in my refrigerator for three months open, and at least for her it didn’t get moldy or disappear.

What was it mixed with tomatoes there? I began to read the composition, it even became bad, solid E-shki. And since I already know everything about these E-shki and even wrote. I threw this store product out of harm's way. And I no longer buy my own tomato paste, albeit not so beautiful, but certainly useful.

According to GOST, only tomatoes and salt should be contained in the paste. This is how we will prepare it together with you. Of course pasta - it can be said loudly. I get something between pasta and juice, and not liquid, and not thick. I do not grind tomatoes through a sieve, and I have it along with the seeds. Why waste, but waste time. Moreover, during cooking, nothing remains of the seeds.

A simple recipe for making tomato paste for the winter

The recipe will be simple. No complications. Although, if there is a desire to complicate things, then I will tell you how this can be done.

We need:

• tomatoes
• sunflower oil

Preparation:

I do not specifically indicate the quantity. Whoever considers it necessary to prepare, will do as much. I always buy one or two boxes of tomatoes. That is, my cooking process is obtained on an industrial scale.

But I have my own tomato paste in autumn, winter and spring. It tastes like real tomatoes. And if store-bought tomato paste is not eaten, then just give this one!

Once my husband and I left on business for a week, and my daughter and son-in-law lived at home. Upon arrival, I see that the jars with it on my shelves have diminished considerably. And the daughter says: "So your beloved son-in-law took a fancy, she could not tear him off!" Of course, why not eat when you eat, and as if the tomatoes are fresh.

I buy tomatoes at the end of August, when they are the most ripe, the reddest. Gained strength from the Sun! Full of juice, taste, vitamins. Here are the ones I cook.

Cooking is very simple!

1. Wash the tomatoes, cut the stalk, cut into pieces. So that it is convenient to twist.

2. Twist in a meat grinder. Previously, it was twisted by hand, it took so long. And now, if you have an electric meat grinder, you twist everything in an instant.

It also works well if you punch it with a blender on a food processor. Here you can grind smaller and larger, as you wish.

3. Transfer to a large saucepan. And if there is a large cauldron, that's fine too. It is less likely to burn, it is easier to interfere. The tomato mass does not accumulate in the corners of the pan. If you cook in a saucepan, watch out for these tricky corners, and stir often.

4. Remember to do this. I interfere with a slotted spoon, it grips well in the cauldron, and nothing burns. Cook over low heat. Our cooking pasta should be bubbling, not bubbling.

This way it will retain its color.

5. While cooking, prepare the container where you will be storing. I store them in glass liter bottles, they remain when you buy different juices. When there are no bottles left, cans with iron screw caps can be used. Bottles and jars must be well rinsed with baking soda and sterilized.

6. To do this, we collect water in a regular saucepan, bring to a boil. We put a colander in a saucepan, and put two bottles or jars upside down. Evaporating steam must penetrate into containers. This is how the sterilization process takes place.

Pour boiling water over the lids in a separate bowl, let stand for about five minutes. Better to boil it.

Can also be sterilized in the microwave. Fast, simple and convenient. Yes, in principle, choose any. Leave a reference to anyone interested.

7. We cook for a long time, our task is to evaporate the water. You will see when it happens. The mass should become thick. Depending on the number of tomatoes, it may take from one and a half to two hours.

Right now, you especially need to make sure that it does not burn. About 10 minutes before the end of cooking, season with salt. Give it a chance to break up, try it. Don't add too much. You should get the usual salty taste.

8. Heat oil in a skillet. We will use them to seal our workpiece.

9. Now is the most crucial moment. Everything is ready for us. We take a sterilized jar, put the finished paste there with a large spoon, almost to the very edge. We spread it tightly, crush it with a spoon, try not to leave air bubbles.

And now pour a tablespoon of hot oil on top, the oil will spread and give a film. We tighten the lid.

10. If you have prepared bottles, then you need to prepare a funnel. It will make it easier to spread the paste over them. It is thick, will be capricious, will not want to go into the bottle. But you have to contrive.

Why do I like to harvest in bottles more, oil should be poured quite a bit, half a spoon is enough. To be honest, I always have a deficit with banks.

I remember how they used to procure it: they poured it into ordinary glass bottles, and put on nipples on top. There were no bottles with lids, and all the cans were left for another preservation.

11. It is not necessary to turn the jars, place them on a towel, and cover with another towel on top. Let them cool down slowly.

As you can see, everything is very simple. But as I warned, it turns out with seeds. You can cook without them if you want. That is, to complicate the recipe somewhat.

If you want to cook pasta without tomato seeds, then you need to grind the cooked workpiece through a sieve, or squeeze through cheesecloth. And boil for some more time.

Below is a video recipe where I will show you how to do this.

12. In a conspicuous place, let the banks stand for a week, or even two. If everything is done correctly, the workpiece will look normal. And if the technology is violated, it will swell. Maybe lift the lid, or even knock it out. The contents of such a jar must be thrown away. You cannot eat it.

There is a lot of acid in tomatoes, they themselves are preservatives, therefore, they are not capricious. As a rule, nothing swells. Only if the lid was screwed on loosely and air could get into the jar.

But I think you will succeed. It is better to store the workpiece in a cool place, away from heating appliances. All apartments have storage rooms. Equip it for blanks and supplies. Then all winter you will eat tasty and healthy.

Video on how to make tomato paste from tomatoes at home

If you do not want the resulting tomato to be with seeds and small inclusions of skin, then you can cook it without these elements.

It is clear that such a product will be more delicate and pleasant to the touch. It will take a little more time to cook, and not for cooking, but for additional processing. Specifically, for grinding through a sieve, and removing all unnecessary. But this is not too long, perhaps only 20 or 30 minutes.

However, see for yourself.

As you may have noticed, here we used absolutely nothing for additives, except for tomatoes. This is very convenient - when the tomato is salty, and when cooking we add it, then the food being cooked can be salted.

Previously, I salted such a blank, I thought that it would be better stored this way. Then I experimented and found out that it can also be stored perfectly without salt. And now I don’t salt.

Yes, and I also want to note that you can cook tomato paste to the state of the density that you want to get, up to the store consistency. This is convenient, you will need less containers, and the paste, since it turns out to be highly concentrated, will be consumed more slowly.

By the way, do not throw out the cake that remains. Punch it through a blender along with red hot pepper, add garlic, greens (parsley, dill, cilantro) if desired, salt to taste. And the seasoning is ready. You can store it in the refrigerator.

And if boiled, then you can store it like a regular workpiece.

Friends, and that's all for me.

Cook and eat to your health!

Proponents of natural and healthy food probably know how to make tomato paste at home. This versatile product, which is widely used in cooking, can always be bought in the store today. But I can assure you that homemade tomato paste is much tastier and healthier than the one on the shelves of hypermarkets.

Undoubtedly, the preparation of blanks for the winter, including tomato paste, requires certain labor costs, but they pay off with interest. In addition, you are confident in the quality of the raw materials, that is, fresh tomatoes, and you know what will then be in your bank.

I cannot but agree that it takes a long time to cook real tomato paste at home. But this is a concentrated product that thickens not due to the introduction of any additional substances (often artificial), but by prolonged boiling and evaporation of the liquid.

Apart from fresh tomatoes, the recipe for homemade tomato paste does not include anything else. We will not add seasonings with spices - we are not preparing tomato sauce, but pasta. From the specified amount of ingredients (8 kilograms of tomatoes), I get exactly 1.5 liters (3 jars of 500 milliliters) of finished tomato paste. It is not at all necessary to take as many vegetables - process as much as there is. I just wanted to show the finished product.

Ingredients:

Cooking a dish step by step:

To make tomato paste at home, we need fresh juicy ripe red tomatoes. The variety of vegetables doesn't matter.

My tomatoes and chop. If you have medium sized tomatoes, cut them into 4 pieces. The larger ones are 6-8 lobules. For homemade tomato paste, not only beautiful selected fruits are suitable - feel free to dispose of soft or wrinkled ones. The main thing is that they are not spoiled. 8 kilograms of tomatoes is a lot. They don't fit in one pot, so I use two of the largest ones in the kitchen. I put the slices in pans and put them on the fire.

You need to cook tomatoes over medium heat for about half an hour after boiling. Our goal is to soften vegetables. By the way, some cooks pre-grind fresh tomatoes through a meat grinder, and then cook them. But I don't like that, to be honest. Make sure that the tomato juice does not run off onto the stove - this happens if you make a strong fire.

When the pulp becomes soft enough, turns into porridge, and the skin leaves it, it's time to move on to one of the most unpleasant (for me personally, in any case) stages of making homemade tomato paste. You need to rub the boiled tomatoes through a fine sieve to get rid of the skin and seeds. Do you remember that I had two large pots?

After about 40 minutes of continuous (well, almost) work, you should have relatively little cake left. The more thoroughly you rub the tomatoes, the less waste will be. From 8 kilograms of fresh vegetables, I got about 800 grams of skins and seeds. It seems to me that this is quite a bit.

And this, for which it was worth the work - natural tomato juice with pulp. Now the next step is to boil it down. And for quite a long time, so if you decide to make homemade tomato paste, set aside half a day for this. It is clear that you do not need to constantly stand at the stove (you can do other chores around the house all this time), but do not forget at least once every 10-15 minutes to remember that you are cooking something. We put a saucepan (in my case, 2 pots) on a low heat and cook everything, stirring occasionally.

After about 2.5 hours, the tomato juice will be boiled down by half. It thickens noticeably: if initially it was a rather liquid mass, now it has become like thick tomato juice with pulp.

At this stage of making homemade tomato paste for the winter, you can combine the contents of both pots - everything fits perfectly in one. We cook further ...

In terms of density, the mass is already obtained as tomato sauce. Now you need to stir the contents of the pan a little more often, paying special attention to the bottom so that it does not burn.

But when the contents of the pan begins to "spit" (it will take about 4-4.5 hours from the start of cooking), you should never leave the stove! The fact is that the paste will begin to thicken from the bottom, stick to it, so you need to constantly (!) Stir. And you (or rather paste) can easily stain the ceiling - these air bubbles fly up very, very high. Stir without stopping until you achieve the required density!

You hardly ever wondered how necessary tomato paste is in your culinary delights. After all, it is always at hand - just run into the nearest store and buy this product in any package. Have you tried to compare store-bought pasta with homemade pasta, where there is not a single unnecessary additive, and you used ripe, selected tomatoes for it? As they say, heaven and earth! Recently, I myself have been spending precious time on cooking delicious homemade tomato paste, and I advise you to do this so that borscht, "fur coats", gravies and other homemade dishes are even more appetizing and aromatic!

There are many recipes for making pasta, our mothers and grandmothers used them, they are time-tested. Take on board at least one of them.

How to prepare tomato paste for the winter

For a long winter, tomato paste will require a fairly large amount, at least five to seven liters.

Let's start making it. You will need:

• ripe tomatoes - 3 kg (the "Cream" variety is very good for pasta)
• onions - 2 pcs.
• sugar - 100 g.
• table vinegar - 0.5 cups.

The sequence of work will be as follows:

1. Take juicy ripe tomatoes, wash them thoroughly under running water. Cut off the spoiled places. Cut the tomatoes into halves and place in a saucepan.
2. Peel and chop the onion, sprinkle it over the tomatoes, add half a glass of water, cover it all and put it on the stove.
3. Once the mixture has come to a boil, reduce the heat. After 15 minutes, check: the tomatoes should be soft, they have already started juicing.
4. Let the tomato paste cool and rub it through a sieve. Pay attention: everything unnecessary remained in the cake: the skin, seeds and stalks. We throw away all this waste.
5. Put the wiped mass on the stove, turn on a small fire. The paste will take a long time to cook until its volume is reduced by five times. Be careful: this brew must be constantly stirred so that it does not burn.
6. At the end of the process, add salt and sugar to the paste. Be sure to take a sample: maybe there is not enough salt, and the taste needs to be adjusted.
7. The final touch: pour in the vinegar and mix everything. While the pasta was cooking, you probably managed to sterilize the jars and lids. Pour tomato paste into the jars, roll them up immediately, turn them upside down and wrap them with something thick and warm. Once the cans are cool, you can put them in the pantry.

Congratulations! Your family is now provided for a long time with tasty and healthy tomato paste, which you made with your own hands.

Oven Spicy Tomato Paste Recipe

Perhaps you will like this method more, and you will take it into service. In any case, in my memory, this is how the women in my family prepared tomato paste. It was believed that such a recipe takes less time from the hostess.

Prepare the following set of products:

• ripe tomatoes of good quality - 4 kg
• coarse salt - 4 tbsp. spoons
• ground black pepper - 1 tsp
• ground coriander - 1 tsp
• cloves - 10 - 15 inflorescences.

If you like a lot of spices, add dill umbrellas, sprigs of parsley, basil, celery to these products.

Everything is ready, you can start the process of making pasta.

1. Wash the tomatoes well, if there are stains on some of the fruits, cut them off and put them in a sieve. Boil water in a saucepan, place a sieve on it and let the tomatoes steam for about 10 minutes. You will have to do this in several steps in order to "steam" all the cooked tomatoes.
2. The tomatoes have softened well, now you can easily rub them through a sieve without much effort. You will not need the remaining cake, throw it away.
3. Mix the remaining mass with salt, pour it into a container with high sides and put it in an oven preheated to 200 degrees for two and a half hours. Stir the paste from time to time and control its thickness. As soon as you find that this is the consistency that suits you, add the prepared spices. Do it like this: tie all the herbs into a bunch and try to completely immerse it in the mass.
4. Let the pasta sweat in the oven for another 30 minutes. After that, carefully remove the bouquet of spices from it.
5. The tomato paste is ready. Pour it into sterile jars, roll it up and cover it with blankets.

You can safely store such tomato paste at room temperature for a long time.

How many people - so many tastes. It is very possible that you will not like either one or the other pasta. Try the third recipe, which is often used in villages.

Rustic way of making tomato paste

I have heard that this recipe is the most reliable. Even the most inept housewives dashingly cope with all the intricacies of making pasta.

Ingredients:

• ripe tomatoes - 3 kg
• sour apples - 2 pcs.
• onions - 1 pc.
• salt - added to taste
• table vinegar - 30 ml (2 tablespoons).

You will need a juicer through which you can run all the cooked tomatoes, apples and onions.

1. Pour the resulting liquid mass into a double layer of gauze, fix this knot and hang it over a basin, where the juice will gradually merge. The mashed potatoes will remain in the gauze, which you transfer to the saucepan.
2. Salt this mass and boil over low heat for half an hour. Add the vinegar and let the paste simmer for another five minutes.
3. Look: there is now a beautiful, aromatic tomato paste in the pan! Do not let it cool down, quickly put it in sterile jars (best of all with a capacity of 0.5 liters), roll it up, turn it over and wrap it up. After a day, you can transfer them to any place of permanent storage.

1. If you want to store tomato paste without canning, then salt it well in the last minutes of cooking: for each liter can you need at least 100 grams of salt.
2. You may have noticed that when you open a can of tomato paste, mold soon appears. To prevent this from happening, sprinkle the paste with salt and cover with a thin layer of vegetable oil. Tomato paste will remain fresh for a long time if you grind dry horseradish leaves and sprinkle them around the edges.

These are just three recipes out of hundreds of existing ones. Perhaps there are more interesting ways to make tomato paste in your cookbook? Then share it.

Despite the fact that today tomato paste can be purchased in every store, many housewives prefer to cook it on their own at home in order to be completely confident in its quality, taste and benefits. It's easy to prepare tomato paste for the winter, and the result is a versatile product that can be added to a wide variety of dishes, including soups, vegetable stews, sauces and marinades. In addition, tomato paste can be used for canning other products, and when diluted with water, wonderful tomato juice comes out.

The process of making tomato paste is very simple - you just need to chop the peeled tomatoes and evaporate the excess liquid from them. Since the main and often the only ingredient in tomato paste is tomatoes, their choice should be approached especially carefully, since the taste of the final product depends on the quality of the vegetables. The most delicious tomato paste for the winter is obtained from ripe fleshy tomatoes with a small amount of juice, which ripen no earlier than August. Ideal in this case are tomatoes of the "Cream" variety - they have a lot of pulp and little juice, which greatly simplifies the process of their processing.

You can cook tomato paste not only on the stove, but also in the oven or in a slow cooker. Each housewife chooses the most suitable and less laborious method of evaporating liquid from tomatoes at her discretion, as well as the method of chopping tomatoes - they can be ground with a meat grinder or blender, boiled sliced ​​tomato slices and rubbed through a sieve, or use a juicer with a special attachment.

In addition to tomatoes, salt is also included in the classic tomato paste, but if desired, sugar, onions, apples, garlic, celery, chili peppers, dill, parsley, basil and various spices can be added to it - it all depends on what shade of taste you want to receive. For example, you can make tomato paste sweet, savory, or spicy. As for spices, black pepper, bay leaves, coriander, cinnamon, cloves and oregano go well with tomato paste.

It should be noted that after heat treatment, tomatoes retain almost all nutrients in their composition, therefore, tomato paste for the winter, prepared at home, is rich in vitamins A, B, C and E, as well as magnesium, iron, phosphorus, zinc, lycopene and essential oils. To make your tomato paste successful, do not forget to thoroughly sterilize the jars and lids for the blanks, always cut the unripe slices from the tomatoes and, of course, follow our recipes below.

Simple tomato paste

Ingredients:
4 kg of tomatoes,
80 g of coarse salt.

Preparation:
Remove the peel from the tomatoes by sprinkling with boiling water, cut into pieces and chop with a meat grinder or juicer. Put the tomato mass in a linen bag, hanging it over a saucepan, and leave for 8-10 hours for the juice to drain. Then put the pulp in a saucepan, bring to a boil and cook for 15 minutes. Then add salt and cook for another 15 minutes. Put the finished paste in sterilized jars and roll up with sterilized lids.

Homemade tomato paste

Ingredients:
3 kg of tomatoes,
2 medium onions
3 tablespoons of sugar
2 tablespoons of salt
100 ml of apple cider vinegar,
4-5 cloves of garlic (optional)
4 bay leaves,
spices to taste.

Preparation:
Cut the tomatoes into slices, remove the stalks, put in a heavy-bottomed saucepan or saucepan, add chopped onions and bay leaves. Bring to a boil and cook for about 1 hour, stirring occasionally, until the skin comes off the tomatoes. Cool the resulting mass to room temperature and rub through a sieve. Boil the tomato mixture until it decreases in volume by about three times, becoming quite thick. Add sugar, salt, spices, vinegar and garlic pressed through a press for 10 minutes until cooked. From the specified number of tomatoes, you will get about 500 ml of tomato paste. Arrange the finished tomato paste in sterilized jars and roll up the lids.

Tomato paste with apples and celery

Ingredients:
3 kg of tomatoes,
4-5 stalks of celery,
3 sour apples
1 onion
50 g sugar
70 g salt
30 ml of 6% vinegar,
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon

Preparation:
Chop the tomatoes and boil for about 20 minutes, then rub through a sieve. Bake the apples in the oven for softness, cool, remove the skin, remove the core and mash. Finely chop the onion and celery, put in a saucepan, add a little water and boil until soft, then rub through a sieve. Place the vegetable and apple mixture in one saucepan, add salt and sugar and cook until the mixture is thick. Add vinegar and spices 5 minutes until ready. Pour the paste into jars and seal tightly.

Ingredients:
3 kg of tomatoes,
1 tablespoon salt
3 teaspoons of Provencal herbs seasoning.

Preparation:
Cut the tomatoes into 4 pieces and place in the multicooker bowl. Cook on the "Stew" mode for about half an hour. After that, separate the skin from the tomatoes and rub through a sieve. Put the resulting mass in a slow cooker, add salt and dried herbs. Cook for 40 minutes on the "Bake" mode with the lid open, stirring occasionally. When the paste gets a thick consistency, it is ready.

Spicy tomato paste

Ingredients:
4 kg of tomatoes,
1 large onion
200-300 g sugar
30 g salt
10 g rosemary
20 peas of allspice,
250 ml apple cider vinegar
4 cinnamon sticks,
4 bay leaves.

Preparation:
Cut the tomatoes into slices, cut the onion into half rings. Put the vegetables in a cauldron and cook for about half an hour, until the skin is separated from the tomatoes. Allow the vegetable mass to cool and rub through a sieve. Put back in the pot. Wrap all the spices in cheesecloth and add to the tomatoes, placing them on the bottom of the pan. Bring the mixture to a boil and cook for about 25 minutes. Remove spices and cook until the mass is reduced by three times. Add sugar, salt and vinegar and cook for another 10 minutes. Divide tomato paste into jars and roll up.

Oven-baked tomato paste

Ingredients:
2 kg of tomatoes,
60 ml vegetable or olive oil,
40 g salt
ground black pepper and ground coriander to taste.

Preparation:
Put the sliced ​​tomatoes in a saucepan and cook for 30 minutes over low heat, then cool and rub through a sieve. Mix the resulting mass with oil, salt and spices, put on a baking sheet or in a baking dish. Cook in an oven preheated to 90-100 degrees for two hours, periodically stirring the pasta and checking its thickness. Divide the finished pasta into jars and roll up the lids.

Tomato paste for the winter will help you out more than once when preparing a wide variety of dishes, so hurry up to get started! Bon Appetit!

We often use thick tomato paste in the preparation of a wide variety of dishes.

This product can be found on store shelves all year round, for every taste and from different manufacturers.

But still, can you say for sure what is hiding inside another cute jar of tomato paste?

Are there colorants and preservatives, thickeners and stabilizers?

Therefore, if you have the opportunity to prepare tomato paste for the winter at home, then it is better to do so.

Try some delicious tomato paste recipes at home with your own hands and take note of the one you like the most.

The principle of cooking tomato paste is to grind peeled tomatoes and evaporate excess liquid from them.

This can be done on the stove, in a multicooker and even in the oven.

There is also a little secret in choosing a tomato: you need not juicy, fleshy tomatoes that ripen not earlier than August.

A simple recipe for making tomato paste for the winter

Ingredients:

• tomatoes - 5 kg
• rock salt - 100 g

How to close tomato paste in jars:

1. Cut the tomatoes into slices and pass them through a meat grinder or juicer.

2. Pour the resulting mass into a linen bag and hang it over a sink or saucepan for 8-10 hours.

3. Then transfer the tomato pulp to a saucepan, bring to a boil and cook for 15 minutes.

4. Add salt, stir and cook the same amount.

5. Transfer to small sterilized jars and roll up the lids.

Homemade tomato paste without salt

Ingredients:

• tomatoes - 8 kg

Preservation of tomato paste without salt:

1. Cut the tomatoes into 4-8 pieces, transfer to a saucepan and put on fire.

2. Simmer over low heat for 30 minutes after simmering to soften to loosen the skins.

3. Cool and thoroughly rub the boiled tomatoes through a fine sieve to remove the skins and seeds.

4. Put the saucepan on low heat and cook, stirring occasionally, until the tomato paste starts to "spit" (4-4.5 hours).

This means that the paste at the bottom thickens and sticks to it, so you need to constantly stir it.

5. When the paste becomes the desired thickness, put it in pre-sterilized dry jars.

6. Screw the lids back on, turn over and wrap them in a warm blanket until they cool completely.

Tomato paste with vinegar

Ingredients:

• tomatoes - 3 kg
• bulbs - 2 pcs.
• granulated sugar - 100 g
• vinegar 6% - half a glass
• salt to taste

Cooking Canned Tomato Paste with Vinegar:

1. Cut the prepared tomatoes into halves or quarters, put in a saucepan.

2. Add the onion, peeled and chopped into large rings, to the tomatoes.

3. Pour in half a glass of water, cover and bring to a boil.

4. Reduce heat and simmer for 15 minutes, until tomatoes are juiced and tender.

5. Grind the cooled tomatoes with onions through a sieve.

6. Boil the resulting puree over low heat until the volume is reduced by at least 5 times, stirring occasionally so that the paste does not burn.

7. At the end of cooking add salt and sugar, taste, adjust if necessary. Warm up for a couple more minutes.

8. Pour in vinegar, stir and pour immediately into sterilized jars.

9. Roll up boiled lids, roll up, turn over to the bottom and cover with a blanket for a day.

How to make tomato paste with a blender

Ingredients:

• tomatoes
• sugar

Rolling tomato paste for the winter:

1. Cut tomatoes into not very small pieces and transfer to a saucepan.

2. Put on fire, boil and boil over medium heat for 15 minutes.

3. Chop the cooked tomatoes with an immersion blender.

4. So that there are no inclusions of peel and seeds in the tomato paste, wipe it through a sieve.

5. Place the tomato juice over high heat and bring to a boil.

6. Reduce to medium and cook to desired consistency over a few hours. Stir every 10-15 minutes.

7. Add salt and sugar to taste and simmer, covered, for 3-4 minutes.

8. Pour into sterilized small jars and screw caps, screw caps can be used.

Tomato paste with seeds in a bag

Ingredients for 5-6 half-liter cans:

• tomatoes - 10 kg
• salt - 2-3 tablespoons
• white, black, allspice, cloves, cumin, cilantro - 1-2 tsp. mixes

Unusual recipe for tomato paste:

1. Twist the tomatoes in a meat grinder with a fine grid or chop with a blender.

2. After boiling, simmer for 5-7 minutes over low heat.

3. Hang a clean linen bag, for example between two chairs with a back, over a large basin.

4. Pour chopped tomatoes into it.

5. After 1.5-2 hours, transfer the resulting tomato paste to a saucepan, add salt and spices, stir.

6. Let it boil and place in sterilized jars.

Order an energy saver and forget about the previous huge light costs

7. Before rolling, the workpiece must be sterilized in low-boiling water for 20-25 minutes.

You can preserve tomatoes instead of water with a liquid drain from a tomato, it will turn out unusual and very tasty.

Tomato paste for the winter with garlic

Ingredients for 2 liter cans:

• 3 kg of tomatoes
• 140 g sugar
• 25 g salt
• 80 ml 6% vinegar
• 2 cloves of garlic
• 4 cloves
• 10 black peppercorns
• red pepper to taste

How to prepare tomato garlic paste:

1. Scald the tomatoes with boiling water, immerse them in ice water, and then peel and chop finely.

2. Transfer to a saucepan and boil over medium heat for a third of the volume, without a lid.

3. Pour in sugar, after dissolving it, add salt and keep the pan on fire for a little more.

4. Add spices and cook for 10 minutes.

5. After cooling, rub through a fine sieve, transfer the tomato paste to a saucepan again, bring to a boil.

6. Pour in vinegar, stir, place in sterilized jars and roll up.

Delicious tomato paste with apples through a juicer

Ingredients:

• tomatoes - 3 kg
• sour apple - 2 pcs.
• onion - 1 pc.
• vinegar 6% - 30 ml
• salt to taste

How to preserve tomato paste with apple:

1. Pass the tomatoes, apples and onions through a juicer.

2. Pour the resulting mass into a linen bag and hang overnight to glass the liquid.

3. Put the thick mashed potatoes from the bag into a saucepan, add salt and boil for 25-30 minutes.

4. Add vinegar, stir and cook for another 5 minutes.

5. Pour tomato paste into clean jars, cover with lids and place in a large pot of water (water should be up to the shoulders) to sterilize half-liter jars for 10 minutes, liter jars - 12 minutes.

6. Roll up the lids and, turning over, wrap up with blankets for a day.

Harvesting homemade tomato paste with spices

Ingredients:

• 4 kg tomato
• 300 g onions
• 30 g salt
• 300 g sugar
• 250 ml apple cider vinegar
• 3-4 cinnamon sticks
• 15-20 allspice peas
• 4 bay leaves
• 10 g rosemary

How to preserve tomato paste in jars:

1. Cut the tomatoes into slices and transfer to a heavy-bottomed saucepan.

2. Add the onion, cut into half rings, to the tomatoes.

3. Place on the stove and cook for 25-30 minutes, until the skin comes off the tomatoes.

4. Cool and rub through a sieve. Transfer back to the pot.

5. Wrap all seasonings in cheesecloth and dip in paste.

6. Bring to a boil, cook for 15 minutes and remove the spice bag.

7. Cook, stirring occasionally, until reduced in volume by 3 times.

8. Add salt and sugar, add vinegar, boil for another 10 minutes.

9. Arrange in sterilized jars, roll up and leave to cool.

How to cook tomato paste in the oven

Ingredients:

• 2 kg tomato
• 40 g salt
• 60 ml vegetable oil

Oven Tomato Paste Recipe:

1. Chop the tomatoes, simmer them for 30 minutes, cool and rub through a sieve.

2. Combine the tomato puree with salt and oil and place on a baking sheet or in a baking dish.

3. Place in a slightly heated oven for 2 hours, periodically removing and stirring the mass.

4. Place in sterilized jars and roll up the lids.

Alternatively, such a paste can be decomposed into molds and put into the freezer, and defrost before use.

Tomato paste in a slow cooker

Ingredients:

• 2 kg ripe meaty tomatoes
• fine salt

Cooking tomato paste in a slow cooker:

1. Cut the washed tomatoes into wedges and place in a bowl (without water).

2. Close the lid, set the valve to the “Closed” position and cook on the “Braising” program for 1 hour.

3. Let off steam, cool the tomato mass and rub it through a sieve.

4. Transfer the mashed potatoes back to the bowl and set the Baking mode for 20-25 minutes, until the paste volume is reduced by 2 times.

5. Salt to taste, stir and place in sterilized jars, covered but not rolled up.

6. Heat the water in a wide pasteurizing pot to 50 degrees, covering the bottom with a towel.

7. Put the jars in it, bring the heat to 85-90 degrees and soak for 20 minutes.

8. Roll up the jars with lids and place them upside down under the blanket until they cool completely.

Tomato Paste with Grape Vinegar Recipe

Ingredients:

• 3 kg of tomatoes
• 500 g onions
• 100 ml grape vinegar 3%
• 4 bay leaves
• 50 g salt
• 100 g sugar

How to make tomato paste for the winter:

1. Cut each washed tomato into 6-8 pieces and place in a heavy-bottomed saucepan.

2. Peel and chop the onion as you like, add to the tomatoes.

3. Put on low heat and simmer until the skins of the tomatoes come off - about an hour, stirring occasionally.

4. Cool and rub through a sieve.

5. Put to cook again until the mass has decreased in volume by at least three times.

6. Add salt, sugar, bay leaf, vinegar and cook for another 10 minutes.

7. Pour into sterilized jars and roll up.