Today in shops the wide range of tomato paste is presented. However the product prepared in house conditions from eco-friendly products and without chemical components possesses a peculiar taste. The home-made tomato paste added to borsches, stuffed cabbage and various sauces will make tasty dishes even more tasty.
Recipe of classical tomato paste
For preparation of tomato paste it is necessary to take:
- on 1 kg of tomatoes; - 1 tsps of salt;
- vegetable oil. For a tomato paste choose well ripened tomatoes without damages, with high color. Well wash out the selected tomatoes and cut on 3-4 parts depending on the size. Then put in the enameled pan and put on silent fire. You cook, without adding water, occasionally stirring slowly with a wooden spoon, homogeneous dense mass isn't formed yet. It has to uvaritsya twice rather initial volume.
After that wipe the made tomato puree through a sieve, put in a pan, salt and again to a uvarita on weak fire to density. Properly stir the turned-out paste and cool. Then shift in bank and fill in from above with a thin layer of vegetable oil (2 tablespoons of oil on 1 liter a tomato paste). It becomes for prevention of emergence of a mold. Cover to bank with tomato paste parchment paper and tie. The paste prepared according to this recipe is stored in the fridge or in any other cool place.
It is possible to roll up the made tomato paste in banks. For this purpose it is necessary the paste prepared according to this recipe hot as soon as remove from fire, spread out in the sterilized banks with a capacity of 0.5-1 liter then once again sterilize in water of 15-20 minutes, close boiled covers and put to the dry cool place.
The recipe of tomato paste with apple cider vinegar
To make tomato paste according to this recipe, it is required: - 3 kg of tomatoes; - 1 bulb; - 3 tsps of sugar; - 2 tsps of salt of a fine crushing; - 2 tablespoons of apple cider vinegar; - parsley bunch; - basil bunch; - bay leaf; - spices to taste (coriander, bell pepper). Select the ripest fruits for preparation of tomato paste, in defects cut off. Then carefully wash out tomatoes under flowing water, dry, cut on segments, place in a pan and boil thoroughly on weak fire within 10-15 minutes, constantly stirring slowly with a wooden spoon or a scapula. Then crush tomatoes the blender and again put on silent fire on an hour and a half. Don't forget to interfere with a wooden scapula or a spoon. During this time weight has to uvaritsya by 2-2.5 times and on consistence to become similar to very dense sour cream. Minutes for 15 before the end of cooking put in tomato paste salt, granulated sugar, bay leaf, bell pepper and other spices and also the crushed greens of a basil and parsley, pour in apple cider vinegar. Well stir everything and you cook 10-15 more minutes then spread out tomato paste hot in the sterilized banks, fill in from above with vegetable oil, cover with parchment paper or plastic covers. Cool and put in the fridge for storage.