How is tomato paste prepared at home?

Homemade tomato paste will be an excellent preparation for the winter. With it you can cook a lot of dishes, from cold snacks to hot. In addition, this sauce is much more useful than store, because it does not contain preservatives and excess salt. Therefore, knowledge of how to prepare tomato paste, will be useful to every hostess. Please note that the result should be stored in a sealed glass container, and the open jar should always be cleaned after use in the refrigerator. Tomato paste at home is prepared in several ways, but to begin with it is necessary to understand the main secrets of a delicious dish, common to all recipes.

Cooking tips

Choose only ripe tomatoes. It does not matter if there are small defects on the peel, they can be cut. Thoroughly rinse the fruit before preparation. Tomato paste at home can be crushed in various ways, for example you can use a meat grinder. If the sauce will be a little, you can cook it and blender. Some recipes advise pre-boil tomatoes, and others offer to cut them and put them in a bag, through the holes in which excess fluid drains. Anyway, always prepare sauce on high heat and constantly mixing. Do not fill the cooking utensils to the edges - the paste can foam quite strongly during boiling. In addition, the container should not be made of aluminum - it is oxidized, filling the food with harmful substances. Stir should be a wooden spoon. How long is tomato paste prepared at home? Preparation is difficult to call tiring - the process itself does not take more than half an hour. As a result, you will get an excellent vegetable puree, the liquid from which evaporated during cooking. The way and duration of preparation depends on how useful the product will be.

Tomato paste at home

So, with the secrets of cooking everything is clear, you can get down to business. To prepare a thick tomato mass, you need three kilograms of tomatoes, a bulb, three teaspoons of sugar, two teaspoons of salt, a teaspoon of vinegar (be sure to take apple, not alcohol), spices, bay leaf. Crush tomatoes with a juicer, express excess juice, mix all the ingredients and cook over high heat. It will only be a quarter of an hour. After this, pour more hot tomato puree over the jars and put them away for storage.

Second cooking option

This method involves a longer digestion to obtain a thick consistency. Take ripe tomatoes, dip in hot water to make it easier to get rid of the peel, peel, cut and remove the seeds with excess juice. Transfer to a saucepan and start boiling, from time to time draining excess liquid. After that, grind the tomatoes with a blender, add the spices, salt, sugar to taste. Send to the stove, included in a small fire, and cook, stirring occasionally. In a few hours you will get a very thick and fragrant tomato puree, which perfectly complements any dish.