Tomato paste is an indispensable component for preparing many dishes, giving them a characteristic taste, aroma and color. As a rule, the versions of the product offered by manufacturers have a dubious composition and are far from ideal in taste. You can avoid using a low-quality product by preparing the tomato yourself.

How to make tomato paste?

Preparing tomato paste at home is not as fast as we would like, but the excellent result fully compensates for the time and effort spent.

1. The preparation can be prepared using classical technology by boiling tomato juice to the desired thickness.
2. Preliminary straining of the tomato base using a fabric bag, which is hung for 12-14 hours, will speed up the process.
3. Another way to prepare the product faster is to settle the prepared boiled tomato juice: strain the clear liquid using a hose, leaving only the thick pulp in the pan.
4. Homemade tomato paste can be sealed without additives or filled with flavor according to the recipe.

How to make tomato paste from fresh tomatoes?

Natural paste from fresh tomatoes, cooked without any additives, will transform the taste characteristics of familiar dishes and, unlike a purchased product, will fill them with only benefits. It is preferable to use tomatoes that are fleshy and not too juicy as raw materials, which will somewhat reduce the preparation time.

Ingredients:

• tomatoes – 10 kg.

Preparation

1. Tomatoes are cut into halves or slices, placed in an enamel container and boiled until the peel softens and peels off.
2. Grind the tomato mass through a fine sieve, separating the seeds and peel.
3. Boil the resulting pulp with juice to the desired thickness, stirring more often as it thickens.
4. While hot, pour the thick paste into sterile jars, seal it hermetically and place it upside down under a warm blanket.

Tomato paste from canned tomatoes

Tomato paste is a recipe that can be made not only from fresh tomatoes. Canned tomatoes are just as suitable for this purpose as usual. The finished boiled product is supplemented with seasonings and spices according to desire and taste, simultaneously obtaining an excellent sauce for serving with pasta, meat, fish, side dishes and other dishes.

Ingredients:

• canned tomatoes - as many as available;
• garlic, spices and spices - to taste.

Preparation

1. Canned tomatoes are peeled.
2. Grind the fruits in a blender until pureed. When using canned food in its own juice, tomatoes are used together with the juice.
3. To obtain a more uniform consistency, rub the mass through a fine sieve.
4. Place the container with the puree on the fire and boil until most of the moisture evaporates and the mass thickens.
5. Spicy and savory additives are added as desired.
6. After the tomato paste has boiled for another 7-10 minutes, seal it in a sterile container and wrap it warmly until it cools.

Turkish tomato paste

Turkish salcha, a paste that is prepared by housewives at home in Turkey, has an individual preparation technology. The uniqueness of the recipe lies in the natural drying of the tomato mass in the sun and the evaporation of moisture in this manner. The process of creating the product is lengthy, but as a result you can get a natural product that retains all the vitamins and taste of fresh tomatoes.

Ingredients:

• tomatoes – 20 kg;
• coarse salt - 2 large handfuls;
• vegetable oil.

Preparation

1. Ripe tomatoes are washed, dried and cut into halves or quarters depending on size.
2. Place the slices in an enamel bowl, sprinkle with a little salt and leave in the open sun for 2 days, stirring several times a day and kneading the mass with your hands.
3. Punch the tomato mass with a blender and then grind it through a sieve.
4. Transfer the resulting puree to baking sheets or trays and expose it to the sun for another 4-5 days, stirring frequently so that the moisture evaporates.
5. The finished Turkish tomato paste is transferred to sterile jars.
6. Pour a spoonful of calcined and cooled vegetable oil on top and place the workpiece in the cold.

Italian tomato paste - recipe

An Italian recipe for homemade tomato paste, in addition to fresh tomatoes, includes salt and often flavoring additives in the form of aromatic herbs: basil, oregano, thyme or a special Italian mix. In addition, in some cases, if desired, the composition includes olive oil, dried or fresh chopped garlic.

Ingredients:

• tomatoes – 10 kg;
• coarse salt - to taste;
• garlic – 1 head;
• onions – 1-2 pcs.;
• Italian dried herbs – 2-3 tbsp. spoons;
• olive oil – 150 ml.

Preparation

1. Tomatoes are cut into slices, brought to a boil over medium heat, boiled for 15 minutes, and ground through a sieve.
2. Onions and cut garlic cloves are fried in oil and then discarded.
3. Add the resulting puree and boil the mixture until thickened, stirring.
4. When ready, the Italian tomato paste is seasoned with herbs and after 5 minutes is placed in sterile jars.

Tomato paste for the winter through a meat grinder - recipe

If the presence of seeds in the finished product does not bother you, the recipe for making tomato paste can be significantly simplified by simply passing the tomatoes through a meat grinder and avoiding the tedious grinding of the mass. The texture of the workpiece is adjusted to taste, boiling the base to the desired thickness with frequent stirring.

Ingredients:

• tomatoes – 5 kg;
• salt - to taste.

Preparation

1. The washed tomatoes are cut into pieces and passed through a meat grinder.
2. Pour the mixture into an enamel container and boil it down by at least half, adding some salt at the end.
3. The finished hot product is sealed in sterile jars and wrapped upside down until it cools.

Spicy tomato paste

Homemade tomato paste can have a classic taste without any additives, or it can be filled with spiciness and piquancy during the cooking process. You can add either ground prepared red pepper, chopped fresh chili pods and grated or pressed garlic to the composition.

Ingredients:

• tomatoes – 5 kg;
• coarse salt - 1.5-2 tbsp. spoons;
• garlic – 1 head;
• ground red pepper – 1.5 teaspoons or to taste.

Preparation

1. Chop the tomatoes and boil for 15 minutes, then grind through a sieve.
2. Add pepper, garlic and salt to the puree, boil the mass for several hours until the desired texture and thickness are obtained.
3. Spicy tomato paste is sealed in a sterilized container.

Tomato paste with vinegar for the winter

Tomato paste with vinegar will be stored at home for many years, even at room temperature. In addition, the preparation prepared according to the following recipe acquires a harmonious taste, which will very appropriately complement dishes of meat and other products, and will become an excellent base for pasta.

Ingredients:

• tomatoes – 6 kg;
• coarse salt - 1.5 tbsp. spoons;
• sugar – 2 tbsp. spoons;
• onions – 3 pcs.;
• acetic acid - 1 dessert spoon.

Preparation

1. Place washed and chopped tomatoes and chopped onions into a saucepan and cook for 15 minutes.
2. Pass the vegetable mixture through a sieve.
3. Add salt and sugar to the resulting puree and boil while stirring until the volume is reduced by half.
4. Pour in vinegar, boil the paste for 5 minutes and seal.

Tomato paste with garlic - recipe

It acquires additional taste, sharpness and piquancy when cooked with garlic. In this composition, the preparation is ideal for preparing sauces, adding to borscht, stews and other dishes. The finished product can be salted to taste or left as is, sealed in jars.

Ingredients:

• tomatoes – 8 kg;
• garlic - 2 heads.

Preparation

1. Simmer the chopped tomatoes until soft and rub through a sieve.
2. Garlic, previously peeled and pressed through a press, is added to the resulting puree.
3. Place the vessel with the workpiece on the stove and boil it with periodic, and at the end of cooking with frequent stirring until it thickens and most of the moisture evaporates.
4. The finished tomato paste is sealed for the winter.

Sweet tomato paste

Preparing tomato paste at home according to the following recipe is not much different from previous versions in terms of technology, but has a slightly different result. Thanks to the addition of sugar, the product acquires a characteristic sweetness, which will be especially appropriate when preparing all kinds of dishes.

Ingredients:

• tomatoes – 4 kg;
• coarse non-iodized salt - to taste;
• sugar – 100 g;
• vinegar 6% – 100 ml;
• onions – 2 pcs.

Preparation

1. Cut the washed tomatoes together with peeled onions, place them in a suitable container and boil for 15 minutes from the moment of boiling.
2. Grind the vegetable mass through a sieve.
3. The resulting puree is boiled until thick.
4. Add sugar, salt, vinegar, heat the paste for another 5-7 minutes, seal in jars.

Concentrated tomato paste

Especially concentrated and thick at home - the dream of any housewife. It is possible to obtain the desired effect and achieve the ideal texture of the workpiece on the stove only through long and tedious boiling with continuous stirring. It will simplify the task of cooking tomatoes in the oven.

Ingredients:

• tomatoes – 5 kg.

Preparation

1. Tomatoes are washed, chopped, boiled for 15 minutes, and ground through a sieve.
2. The resulting puree is poured into deep molds or baking sheets and placed in an oven preheated to 160 degrees for 4-5 hours, stirring from time to time.
3. The finished paste is packaged in sterile jars.

Tomato paste in a slow cooker

Elementarily prepared. In this case, it will be possible to reduce by several times the number of necessary stirrings of the tomato mass during the process of evaporating the liquid. It is important to keep the device cover open. The cooking time of the workpiece is determined independently depending on its desired thickness.

Ingredients:

• tomatoes – 3 kg;
• non-iodized salt - to taste.

Preparation

1. The tomatoes are cut into pieces, loaded into a bowl and left to “Stew” with the lid closed for 30 minutes.
2. Grind the mass through a sieve, return the puree with juice to the bowl, which is boiled in the “Baking” with the lid open until the desired thickness.
3. Add some salt to the paste and seal it in a sterile container.

Tomato paste in a pressure cooker

Cooking tomato paste in a mechanical pressure cooker is no different from cooking in a regular saucepan in that it requires cooking with the lid open to allow the liquid to evaporate. The electric device will be able to double the process of steaming sliced ​​tomatoes, which are traditionally rubbed through a sieve and boiled with the lid of the device open.

Any homemade tomato paste will be much better than store-bought for several reasons:

• naturalness of the products used;
• confidence in taste qualities, their correction according to one’s own preferences;
• high final quality.

If you follow some recipes, the pasta can also be used as a sauce.

Tomato paste according to the classic recipe

Tomatoes should be firm, fleshy and elastic.

The ideal variety is “Slivka”.

1. They are washed, and their damaged areas are removed with an ordinary knife.
2. Then the tomatoes are cut in half, placed in an enamel bowl, and topped with chopped onions.
   
   
3. Next, water is added in an amount of 125-150 g.
   
4. The workpiece is covered with a lid, brought to a boil, after which the heat on the stove must be reduced to allow the contents to simmer for 10-15 minutes. It’s very easy to check for readiness - the tomatoes release their juice and become very soft.
   
5. After cooling, the mass is ground through a sieve.
   
6. It is boiled over low heat for some time until its volume becomes 5 times less than the original. To prevent the pasta from burning, it is important to stir it.
   
7. Salt (to taste) and sugar are added at the very end. It is important here to adjust the taste by constantly tasting the pasta. As soon as it is brought to the required taste, you need to add vinegar, mix well, and then pour into sterilized jars, which are immediately sealed with lids.
   

After this, they are turned upside down, and until they cool completely, they hide under a warm blanket, and then go to the cellar or pantry.

The pasta prepared according to this recipe can be opened at any time as needed.

Video on preparing traditional tomatoes for the winter:

Cooking method in a slow cooker

With the advent of multicookers, any dish can be prepared with minimal time and effort, since this device is a hybrid of a steamer, bread maker, pressure cooker and a regular saucepan.

Tomato paste is no exception, which housewives prepare at home according to a recipe for long-term storage.

To make it you will need the following ingredients:

• tomatoes – 1.5-2 kg;
• vegetable oil – 2 tablespoons;
• salt – 1 tablespoon;
• 70 percent vinegar - 2 teaspoons;
• sugar - a tablespoon.

The tomatoes are washed and peeled.

All flaws are removed.

Then they should be grated using an ordinary grater, or scrolled in a blender.

You don't have to remove the seeds - it's a matter of taste.

By using watery tomatoes, you can avoid adding water.

Sugar and then salt are poured into the prepared mass, after which it must be mixed thoroughly.

Afterwards you need to pour vinegar and oil into the preparation.

If you wish, you can add some spices, for example, ground pepper.

The future paste is thoroughly mixed again.

The mixture is placed in a multicooker, which is turned on in the “quenching” mode for 1 hour.

Interestingly, the mixture does not burn in the slow cooker, since it is stewed gradually, however, it is necessary to stir periodically.

After 1 hour, the workpiece can be rolled into jars.

This is done in exactly the same way as when cooking according to the classic recipe.

Spicy tomato paste in the oven

Not every housewife has a multicooker.

However, you can cook an equally tasty version in the oven, and even using spices.

For this you need:

The tomatoes are washed and spoiled areas are removed.

They must be placed in a large sieve placed over an appropriately sized pan of boiling water.

The mixture is boiled for 10 minutes.

It is advisable to divide the tomatoes into several batches so that they are better cooked over steam.

The softened tomatoes are rubbed through a sieve, and the mass mixed with salt is poured into a saucepan with high sides and sent to an oven preheated to 200 degrees.

While the tomato is simmering on the fire, you can prepare a pear pie for tea, which, due to its ingredients, has a delicate consistency.

Returning to winter preparations, I would like to offer you more cabbage salads. Enrich your winter diet with vitamins!

And on our website there are various options for preparing lecho from bell pepper. All the details

The paste will cook for about 2 hours, and during this time it needs to be stirred periodically, paying attention to the thickness.

Spices are added after the required consistency is achieved.

Herbs, previously tied into a bouquet, are also sent into the mass at the same time.

The mixture is prepared for another 30 minutes, after which the greens, which have lost their beneficial properties and taste, are removed.

The preparation is poured into sterilized jars, which are sealed.

They are covered with blankets and turned upside down.

Store until completely cooled (preferably within 24 hours).

So you have become familiar with popular cooking methods, and now take a little time and look at the universal “5 in one” recipe:

Secrets of preparing and storing homemade tomato paste

If you follow the following cooking rules, the pasta will turn out much tastier than the store-bought version:

• if you use watery tomatoes, you don’t need to add water;
• all spices are added to the mass only after it boils;
• Before adding, all the greens need to be tied into a bunch (this will make it easier to remove them from the almost finished workpiece);
• To prevent the mixture from burning during cooking, it is important to stir it;
• salt is always added depending on personal taste preferences.

The paste can be stored at room temperature.

The main condition is absolute tightness.

Otherwise, air trapped inside will cause the lid to swell, and the winter preparation will become unsuitable for consumption.

Some more tips in the video below:

Despite the fact that tomato paste can be purchased in every store today, many housewives prefer to prepare it themselves at home in order to be completely confident in its quality, taste and benefits. Tomato paste for the winter is prepared very simply, and as a result you get a universal product that can be added to a wide variety of dishes, including soups, stewed vegetable dishes, sauces and marinades. In addition, tomato paste can be used in canning other foods, 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 tomatoes without skin and evaporate the excess liquid from them. Since the main and often the only ingredient of tomato paste are 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 made from ripe, fleshy tomatoes with a small amount of juice, which ripen no earlier than August. The ideal tomatoes in this case are the “Slivka” variety - they have a lot of pulp and little juice, which greatly simplifies the process of processing them.

You can prepare 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 labor-intensive method for evaporating liquid from tomatoes at her own discretion, as well as the method of chopping tomatoes - you can grind them using a meat grinder or blender, boil the chopped tomato slices and rub them through a sieve, or use a juicer with a special attachment.

In addition to tomatoes, classic tomato paste also includes salt, 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 the shade of taste you want to receive. So, you can make tomato paste sweet, hot or spicy. As for spices, black pepper, bay leaf, coriander, cinnamon, cloves and oregano go well with tomato paste.

It is worth noting that after heat treatment, tomatoes retain almost all nutrients, so 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 a success, do not forget to thoroughly sterilize jars and lids for preparations, always cut off unripe fragments from tomatoes and, of course, follow our recipes presented below.

Simple tomato paste

Ingredients:
4 kg tomatoes,
80 g coarse salt.

Preparation:
Peel the tomatoes, pour over boiling water, cut into pieces and chop using a meat grinder or juicer. Place the tomato mass in a linen bag, hanging it over the pan, and leave for 8-10 hours for the juice to drain. After this, put the pulp in a saucepan, bring to a boil and cook for 15 minutes. Then add salt and cook for another 15 minutes. Place the finished paste in sterilized jars and seal with sterilized lids.

Tomato paste “Homemade”

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

Preparation:
Cut the tomatoes into slices, removing the stems, place in a thick-bottomed saucepan or saucepan, add chopped onion and bay leaf. Bring to a boil and cook for about 1 hour, stirring occasionally, until the tomatoes peel off their skins. Cool the resulting mass to room temperature and rub through a sieve. Boil the tomato mixture until it has reduced in volume by about three times and is quite thick. Add sugar, salt, spices, vinegar and pressed garlic 10 minutes before cooking. From the specified amount of tomatoes you will get about 500 ml of tomato paste. Place the prepared tomato paste into sterilized jars and roll up the lids.

Tomato paste with apples and celery

Ingredients:
3 kg tomatoes,
4-5 stalks of celery,
3 sour apples,
1 onion,
50 g sugar,
70 g salt,
30 ml 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 until soft, cool, peel, core and mash. Finely chop the onion and celery, place in a saucepan, add a little water and boil until soft, then rub through a sieve. Place the vegetable and apple mixture in one pan, add salt and sugar and cook until the mixture becomes thick. 5 minutes before readiness, add vinegar and spices. Pour the paste into jars and seal tightly.

Ingredients:
3 kg tomatoes,
1 tablespoon salt,
3 teaspoons Herbes de Provence seasoning.

Preparation:
Cut the tomatoes into 4 parts and place in the multicooker bowl. Cook on the “Stew” mode for about half an hour. After this, separate the skins from the tomatoes and rub through a sieve. Place the resulting mass in a slow cooker, add salt and dried herbs. Cook for 40 minutes on the “Baking” mode with the lid open, stirring occasionally. When the paste reaches a thick consistency, it is ready.

Spicy tomato paste

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

Preparation:
Cut the tomatoes into pieces, cut the onion into half rings. Place the vegetables in a cauldron and cook for about half an hour until the skins separate from the tomatoes. Allow the vegetable mass to cool and rub through a sieve. Place back into the pan. 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 the spices and cook until the mixture reduces by three in volume. Add sugar, salt and vinegar, cook for another 10 minutes. Divide the tomato paste into jars and roll up.

Tomato paste cooked in the oven

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

Preparation:
Place the tomatoes cut into pieces into 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, place on a baking sheet or in a baking dish. Cook in an oven preheated to 90-100 degrees for two hours, periodically stirring the paste and checking its thickness. Divide the prepared paste 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 and start preparing as soon as possible! Bon appetit!

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 tint.

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

100 grams of product contains:

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

The store-bought product contains much less nutrients. It is much better to prepare such pasta in the summer from fresh vegetables and preserve this storehouse of vitamins, macro- and microelements until winter.

Tomato paste - basic tomato recipe

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. We wash the tomatoes under the tap, cut out the stem and spoiled pulp, if any.
2. Cut the vegetables into halves. If you have very large tomatoes, you can divide them into quarters. Place them in a saucepan.
3. Finely chop the peeled onions and add to the tomatoes.
4. Turn on the gas, pour in the specified amount of water and wait until the paste boils.
5. We set the fire to minimum power and cook the mixture for another 15 minutes.
6. After this, the tomatoes should become soft and it will not be difficult for us to grind the tomato mass through a sieve after it has cooled.
7. Discard the remaining tomato skins in the sieve.
8. Return the pan to the heat and cook the tomatoes until their volume is reduced by 5 times.
9. Constantly stirring the paste, pour salt and granulated sugar into it.
10. As soon as the mixture has boiled down, pour vinegar and pour the dish into jars, having sterilized them in advance.
11. Screw the lids tightly and cover them with a blanket.
12. After the jars have cooled, 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 stem and hard parts of the fruit, cut the pulp into four parts.
2. We put the multicooker in the “Stew” mode, put the tomatoes in the bowl of the kitchen appliance and cook for one hour.
3. After this, transfer the softened vegetables into a sieve and grind. Discard the peel and seeds that remain on the surface.
4. Pour the crushed mass of tomatoes along with the juice back into the multicooker, select the “Baking” item on the instrument panel, and set the timer to 25 minutes.
5. Cook with the lid open, remembering to stir.
6. When the food has reduced in volume by half, turn off the multicooker and add salt.
7. Sterilize the lids and jars and spread the resulting paste over them.
8. Place the filled containers in a saucepan with hot water, cover them with lids and boil for 20 minutes.
9. Then roll up and cool.

In Italian

Tomato paste prepared in Italian is surprisingly aromatic and spicy in taste. Be sure to try it!

What 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 prepare tomato paste at home:

1. Chop the peeled onion into small pieces. Press the garlic in a garlic press.
2. Heat olive oil in a saucepan and add pieces of onion and garlic.
3. Fry the vegetables for 8 minutes.
4. Cut canned tomatoes into slices. Transfer them to a frying pan, add oregano and sugar.
5. Simmer everything together for 20 minutes. The future paste should thicken a little during this time.
6. Remove the skin from freshly washed tomatoes, cut the pulp and place in a saucepan. Cook the dish for another 5 minutes. Additionally, you can season the pasta with ground black pepper and salt to taste.
7. Mix the pasta. You can immediately add it to your dishes. Bon appetit!

Homemade tomato paste for the winter

Required Products:

• tomatoes – 6 kg.

How to prepare tomato paste for the winter:

1. Wash fresh ripe tomatoes under the tap, cut off unnecessary parts.
2. We cut the vegetables coarsely. You can even use crushed tomatoes, the most important thing is that they are not spoiled.
3. Place the tomato pieces in the pan and start cooking.
4. Set the heat to medium and cook for 30 minutes.
5. After this, the tomatoes will become soft and the skin will come away from the pulp. Then pour the mass of tomatoes into a sieve in several stages and grind with your hands.
6. We remove the remaining peel and seeds, and put the juicy pulp back into the bowl.
7. We ended up with an almost full pan of future pasta. Now it needs to be boiled down to a quarter of the height of the container. This will take about 5 hours. Do not forget to stir the dish occasionally to avoid burning.
8. At the end of cooking, you need to carefully monitor the tomato paste and stir often.
9. The result was a thick, rich red paste. All that remains is to transfer it into sterilized jars and screw on the lids.
10. Cool the containers and place them in a cold place to enjoy the taste of summer tomatoes in borscht or stew in winter.

Recipe for spicy lovers

List of ingredients:

• vinegar – 200 ml;
• sugar – 0.2 kg;
• fresh tomatoes – 3 kg;
• two bay leaves;
• mustard powder – 20 g;
• hot ground pepper – 18 g;
• water – 200 ml;
• six black peppercorns;
• onion – 0.5 kg.

Step-by-step preparation of tomato paste:

1. Remove the peel from the tomato. To do this, put the vegetables in boiling water and then in cold water, as a result of which the skin will easily come off the vegetables.
2. Divide them into halves and place them in a pan.
3. Chop the peeled onion into small pieces and add to the tomatoes.
4. Pour water over the vegetable pieces and start cooking.
5. As soon as the food boils, cook for another 15 minutes.
6. Cool the softened mass and transfer it to a sieve, where we grind it by hand. If any seeds remain on the surface of the sieve, throw them away immediately.
7. Separately, heat the vinegar in a container, pour hot pepper into it, add bay leaves and black peppercorns.
8. As soon as the vinegar boils, pour it into a saucepan with grated tomatoes.
9. Continue cooking the spicy paste until it reduces in volume by 3 times.
10. After this, pour salt, mustard and sugar into the dish.
11. Wait for it to boil and cook for another 5 minutes.
12. All that remains is to put the spicy tomato paste into jars and cool.

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

Simple preparation with a blender

If you don’t want to spend a lot of time grinding tomatoes through a sieve, then use a blender and things will go much faster.

Main products:

• salt to taste;
• tomatoes – 5 kg.

Cooking step by step:

1. Wash the tomatoes well, cut them into pieces and add them a little at a time into the blender bowl.
2. Grind all the fruits. If after this there is too much juice left, then drain it, but not all of it.



You will need:

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

Algorithm of actions:

1. Heat water in a saucepan until it boils.
2. Cut the washed tomatoes in half and remove the “bad” spots.
3. Place a sieve in the pan and transfer the tomato halves into it.
4. Cook the mixture for 10 minutes, then remove the sieve with the tomatoes and grind them, discarding the peeled peel.
5. Add salt to the resulting juicy mass and pour it into the pan.
6. Preheat the oven to 200 degrees and close our tomatoes in it for 2 hours.
7. Once the paste reaches the desired thick consistency, add all the seasonings.
8. We tie the washed cilantro and parsley into a bunch and put them in the sauce.
9. Cook in the oven for another 30 minutes, after which we remove the herb bunch.
10. All that remains is to roll the spicy aromatic paste into jars and cool.

Having something like this at home in winter is a fabulous pleasure! Its aroma fills the kitchen, reminiscent of sunny summer, and the dish turns out unusually tasty, fortified and bright.

Tomatoes have been and remain the favorite vegetable crop of many people. In addition to fresh consumption, tomatoes are used to make pickles and various snacks. Homemade tomato paste is one of the best preparations that will always come in handy in the kitchen.

In the future, you can prepare delicious gravy and sauces from it, add it as a dressing to borscht, and grease pizza dough. You can prepare tomato paste within a couple of hours, and the cooking process itself is simple.

The main advantage of homemade pasta is its naturalness. Unlike a similar product bought in a store, homemade tomato paste does not contain taste stabilizers, thickeners or harmful preservatives. You can be confident in its quality and usefulness, because in addition to taste, the product contains sodium, magnesium, iodine, sulfur, vitamins of almost all groups and other microelements.

Before making tomato paste, you must adhere to the following rules:

Using fleshy tomatoes

In such varieties, the pulp boils well, and the skin is easy to separate. Fleshy varieties include Bull's Heart, Pink Honey, Pinky Lady, Mikado, Pink Rise. Almost all meat tomatoes are grown in a greenhouse;

Ripe fruits

The most ideal option for preparation is to use already overripe fruits. They have a beautiful color and rich taste;

Volume and preparation of containers

The shelf life of the finished product is most influenced by the cleanliness of the container. Glass jars with lids are used to store the workpieces. There is no need to use large-volume jars; containers of 0.2, 0.5 liters are quite suitable. It is convenient to store such a jar in the refrigerator, and its contents will quickly be used up and will not linger. It is advisable to sterilize the jars in the oven or steam for disinfection before cooking. However, there are preservation methods that exclude sterilization;

Using spices

In addition to salt and pepper, you can add rosemary and red pepper, paprika, dried garlic, basil, a mixture of Italian spices;

Proper storage

The finished product is stored at a low temperature of 10-16 degrees Celsius. You can store jars in the basement or refrigerator. The shelf life of homemade tomato paste is one year. An opened jar can be stored in the refrigerator for up to one month.

Recipes

From the wide variety of recipes, only the most delicious and simple cooking methods have been selected. Each recipe produces pasta that is incredibly sweet and juicy.

Classic way

The most common preparation option. Cooking time takes 1 hour 40 minutes. The finished product is suitable for seasoning soups and meat dishes.

You will need:

• 3 kilograms of ripe tomatoes;
• 2 onions;
• ½ cup sugar;
• 3 tbsp. 6% vinegar;
• salt and pepper to taste;
• ½ glass of water.

The stems and spoiled areas or dents are cut out of the fruit, and then cut in half and placed in a deep pan. Finely chop the onion or grate it and add it to the tomatoes. Pour water into a saucepan and put on fire, bring to a boil and cook for 15-20 minutes until the tomatoes are softened. Then the cooled mass is discarded in a colander or sieve and ground into a container. The skins remain in the colander; they will no longer be needed. The remaining mass in the container is again transferred to the pan and boiled for another half hour until it thickens. Vinegar, salt and pepper, as well as sugar are added to the thick mixture. Everything is mixed and poured into sterilized jars. Cover the jars with a lid, place in a saucepan with water and boil for 15 minutes. Then remove, close the lids tightly and turn over until cool. The container is removed for storage.

Fast way

In order not to waste time separating the tomato pulp from the skin, you can pass the fruits through a meat grinder. Cooking time: 80-90 minutes.

Ingredients:

• 2 kilograms of ripe tomatoes;
• bulb;
• 5 tbsp. Sahara;
• 2 tbsp. 9% vinegar;
• peppercorns;
• 2 cloves of garlic.
• salt, tsp

Peeled tomatoes, onions and garlic are ground in a meat grinder and placed in a saucepan. Place the pan on the stove, turn on the heat and evaporate excess moisture until the volume of the contents is reduced by 3 times. The consistency of the finished product should become thick. Sugar, salt and pepper are mixed into the prepared tomato paste and poured into a container, then after 5 minutes close the jar with a lid and cover with a warm blanket until it cools.

Without vinegar

Since vinegar adds extra sourness to tomato paste, not everyone likes it. You don’t have to add the ingredient, but use rock salt for preservation. Just like vinegar, it is a natural preservative, and the product will not spoil for a long time.

Products:

• fresh tomatoes, 2 kilograms;
• 2 tbsp. rock salt;
• 5 tbsp. Sahara;
• cinnamon, tsp;
• 5-6 carnation flowers;
• ½ tsp. coriander;
• ½ glass of water.

The tomatoes are cut into quarters and placed in a saucepan. Pour water into the pan and place the mixture over medium heat. Boil for 15 minutes, after which the pulp is separated from the skin in a colander. The liquid mixture is brought to a boil again, spices and sugar are added. When the paste thickens and its color turns a beautiful dark red, stop heating. The hot paste is packaged in jars, then the jars are sterilized.

Using a blender

A blender is a great helper in the kitchen. With its help you can prepare an excellent preparation. The blender crushes tomatoes in a matter of seconds, turning the fleshy pulp into puree.

You will need:

• 1.5 kilograms of red tomatoes;
• 2 tsp 9% vinegar;
• 2 tbsp. Sahara;
• tbsp paprika;
• 3-4 black peppercorns;
• salt as desired.

Grind the tomatoes with a blender until a homogeneous mass is obtained and leave it to heat. Add spices and sugar to the hot mixture and evaporate the paste for one hour. The thick mass is allowed to cool slightly and then distributed into jars. The container with the paste is placed in hot water to sterilize for 10-15 minutes. After the time has passed, the jars are removed from the boiling water, the lids are rolled up and turned over, and the top is covered with a warm cloth. In this way, they are kept until completely cooled, and then put into the basement or refrigerator.

In a slow cooker

You can use a slow cooker to prepare tomato paste. It is easy to use, and the finished product is juicy and aromatic.

Ingredients:

• 2 kilograms of tomatoes;
• 1 onion;
• 3-4 cloves of garlic;
• tbsp 9% vinegar;
• tbsp Sahara;
• tsp salt;
• black pepper optional;
• ¼ cup vegetable oil.

Grind tomatoes with onions and garlic in a blender. Pour vegetable oil into the multicooker container and turn on the heat. When the oil is hot, add the crushed mass to it and cover with a lid. Cook the paste for an hour, stirring occasionally. At the end, add sugar and salt, as well as pepper. After cooling, the paste is ready for use.

In the oven

In the oven, with long simmering, the taste of the tomato mass becomes more intense. Many housewives take advantage of this property and enjoy cooking pasta in the oven.

You will need:

• tomatoes, 1.5 kilograms;
• vinegar 6%, 1 tbsp;
• salt, ½ tsp;
• sugar, tbsp;
• vegetable oil, 2 tbsp.

Pass the tomatoes through a meat grinder, pour the resulting porridge into a heat-resistant container greased with vegetable oil. Turn on the oven at a temperature of 180-200 degrees and place a container in it. Simmer the contents for 30-40 minutes, stirring occasionally. After the time has passed, take out the container and sprinkle salt and sugar into the mixture, add vinegar. Place in the oven for another 6-9 minutes, and then the hot product is poured into jars, and then the workpiece is sterilized in boiling water.

Without sterilization

Sterilization does not need to be carried out, but the shelf life is not reduced. It is enough to use more vinegar according to the recipe, and the preparation will last a long time in the refrigerator.

Products:

• tomatoes, 1.5-2 kilograms;
• 2 tbsp. 9% vinegar;
• 1 tbsp. salt;
• 2 tbsp. Sahara;
• 1 tbsp. vegetable oil;
• a pinch of red pepper.

Grind the tomatoes in a blender until mushy, pour into a saucepan and heat for 10-15 minutes. Then add sugar and salt, pepper to the mixture and boil the contents for another half hour. At the end of cooking, add vinegar and quickly pour the paste into jars. Banks are washed with soda in advance. Cover the container with a lid and allow to cool completely. Without sterilization, tomato paste can be stored for up to a year.

The resulting product perfectly complements meat and fish dishes. Tomato paste can be served with spaghetti as a sauce. It can replace ready-made ketchup and concentrated juices. The natural product not only has a great taste, but has many benefits for the human body.