Tomato paste - 7 recipes how to make at home

Tomato paste is an indispensable product in any kitchen. With it, the taste of any dish becomes richer and more aromatic, and the dish itself takes on a beautiful reddish hue.

The chemical composition and benefits of tomato paste

Tomato paste is not only a delicious addition to dishes, but also a valuable source of nutrients and vitamins.

100 grams of product contain:

• trace elements: copper, iron, zinc, cobalt, iodine;
• macronutrients: potassium, calcium, magnesium, phosphorus, etc.
• organic components: proteins, carbohydrates, water, starch;
• vitamins: C, B2, B9, B1, B6, A, E.

A store product contains much less nutrients. It is much better to cook such a paste in the summer from fresh vegetables and keep this storehouse of vitamins, macro- and microelements until winter.

Tomato paste - a basic recipe from tomatoes

You will need:

• onion - 2 pcs.;
• water - 0.1 l;
• salt to taste;
• granulated sugar - 0.1 kg;
• tomatoes - 3 kg;
• vinegar - 100 g.

Cooking Algorithm:

1. Wash the tomatoes under the tap, cut the stem and spoiled pulp, if any.
2. Cut the vegetables into halves. If you have very large tomatoes, then you can divide them into quarters. Put them in a pan.
3. Finely chop the peeled onions and add to the tomatoes.
4. Turn on the gas, pour the indicated amount of water and wait until the paste boils.
5. We put the fire at minimum power and cook the composition for another 15 minutes.
6. After that, the tomatoes should become soft and it will not be difficult for us to grind the tomato mass through a sieve after it cools down.
7. The remaining peel from the tomato is discarded.
8. We return the pan to the fire and cook the tomatoes until their volume decreases by 5 times.
9. Constantly stirring the paste, pour salt and granulated sugar into it.
10. As soon as the mass is boiled, pour the vinegar and pour the food into jars, sterilizing them in advance.
11. We tighten the covers tightly and close them with a blanket.
12. After the banks have cooled, we remove the blanket. Now you can safely add delicious homemade pasta to borscht, stew and other dishes. Bon Appetit!

How to cook in a slow cooker

Grocery list:

• salt to taste;
• tomatoes - 1 kg.

Step-by-step preparation:

1. We wash the tomatoes with running water, remove the stalk and hard parts of the fruit, cut the flesh into four parts.
2. We put the slow cooker in the "Stew" mode, put the tomatoes in the bowl of the kitchen appliance and cook for one hour.
3. After that, we shift the softened vegetables into a sieve and grind. The peel and seeds that remain on the surface are discarded.
4. Pour the crushed mass of tomatoes together with the juice back into the slow cooker, select the item “Baking” on the panel of the device, set the timer - 25 minutes.
5. Cook with the lid open, not forgetting to stir.
6. When the food is halved in volume, turn off the slow cooker and pour salt.
7. We sterilize the lids and cans, lay out the resulting paste on them.
8. In a pan with hot water, we install the filled containers, cover them with lids and boil for 20 minutes.
9. Then roll up and cool.

In Italian

Italian-style tomato paste is surprisingly aromatic and tasteful. Be sure to try it!

What you need to take:

• oregano - 15 g;
• sugar - 25 g;
• four fresh tomatoes;
• olive oil - 30 ml;
• three cloves of garlic;
• canned tomatoes - 0.8 kg;
• one onion.

How to cook tomato paste at home:

1. Shred the peeled onion into small pieces. Squeeze the garlic in a garlic squeezer.
2. We heat the olive oil in a pan and pour pieces of onion and garlic into it.
3. Fry vegetables for 8 minutes.
4. We cut canned tomatoes into slices. We shift them into a pan with frying, pour oregano and sugar.
5. Stew all together for 20 minutes. Future pasta should thicken a little during this time.
6. Remove the skin from fresh washed tomato, cut the pulp and send it to the pan. Cook the dish for another 5 minutes. Additionally, you can season the paste with black pepper and salt to taste.
7. Mix the pasta. It can immediately be added to your dishes. Bon Appetit!

Homemade tomato paste for the winter

Required Products:

• tomatoes - 6 kg.

How to cook tomato paste for the winter:

1. Fresh ripe tomatoes under my tap, cut off unnecessary parts.
2. We cut vegetables coarsely. Even crushed tomatoes can be used, most importantly, so that they are not spoiled.
3. Put the pieces of tomatoes in a pan and start cooking.
4. We set the average power of the fire and cook for 30 minutes.
5. After that, the tomatoes will become soft, and the skin will move away from the pulp. Then we dump the mass of tomatoes into a sieve in several stages and grind it with our hands.
6. We remove the remaining peel and seeds, and put the juicy flesh back into the dishes.
7. We got an almost complete pan of future pasta. Now it is necessary to boil up to a quarter of the height of the container. It will take about 5 hours. Do not forget to occasionally stir the dish to avoid burning.
8. At the end of cooking, you need to carefully monitor the tomato paste and stir more often.
9. The result was a thick, rich red paste. It remains to shift it into sterilized jars and tighten the lids.
10. We cool the containers and place them in a cold place in order to enjoy the taste of summer tomatoes in borsch or stewed stew in winter.

The recipe for lovers sharper

List of ingredients:

• vinegar - 200 ml;
• sugar - 0.2 kg;
• fresh tomatoes - 3 kg;
• two bay leaves;
• powder mustard - 20 g;
• hot ground pepper - 18 g;
• water - 200 ml;
• six peas of black pepper;
• onions - 0.5 kg.

Step by step cooking tomato paste:

1. Remove the peel from the tomato. To do this, dip the vegetables in boiling water, and then in cold water, as a result of which the peel easily leaves the vegetables itself.
2. We divide them into halves and put them in a pan.
3. We chop the peeled onions in small pieces and pour them over to the tomatoes.
4. Pour slices of vegetables with water and start cooking.
5. As soon as the food boils, cook another 15 minutes.
6. The softened mass is cooled and transferred to a sieve, where we grind it by hand. If seeds remain on the surface of the sieve, then immediately discard them.
7. Separately, warm the vinegar in the container, pour hot pepper there, add the leaves of parsley and peas of black pepper.
8. As soon as the vinegar boils, pour it into a pot with grated tomatoes.
9. We continue to cook the hot paste until it is reduced in volume by 3 times.
10. After this, pour salt, mustard and sugar into the dish.
11. We wait for boiling and cook another 5 minutes.
12. It remains to lay the spicy tomato paste in cans and cool.

This type of pasta can be added to soups, this will give them a unique pungent taste.

Simple blender harvesting

If you do not want to mess around for a long time, rubbing the tomatoes through a sieve, then use a blender - and it will go much faster.

Main Products:

• salt to taste;
• tomatoes - 5 kg.

Cooking step by step:

1. Well, wash the tomatoes, cut into pieces and load a little into the blender bowl.
2. Grind all the fruits. If after this there is too much juice - then we merge it, but not all.
3. We transfer the homogeneous mass into the pan and cook over medium heat until it is reduced in volume by 4 to 5 times.
4. After that, salt the paste and pour into containers.

Oven spicy tomato paste

You will need:

• ground black pepper - 10 g;
• 10 sticks of cinnamon;
• tomatoes - 4 kg;
• ground cloves - 8 g;
• coriander - 10 g;
• parsley and cilantro to taste.

Algorithm of actions:

1. Heat the water in a pan until it boils.
2. We wash the washed tomatoes in half, remove the "bad" places.
3. Set the sieve in the pan and shift the halves of the tomatoes there.
4. We prepare the mass for 10 minutes, after which we take out the sieve with tomatoes and grind them, discarding the exfoliated peel.
5. Add salt to the resulting juicy mass and pour it into the pan.
6. We heat the oven to a temperature of 200 degrees and close our tomatoes in it for 2 hours.
7. As soon as the paste reaches the desired thick consistency, pour all the seasonings.
8. Wash the washed cilantro and parsley in a bunch and dip in the sauce.
9. Cook in the oven for another 30 minutes, after which we remove the herbal bunch.
10. It remains to roll up spicy fragrant pasta in jars and cool.

Having such a blank at home in the winter is a fabulous pleasure! Its aroma fills the kitchen, recalling the sunny summer, and the dish comes out unusually tasty, fortified and bright.