Tomato paste for the winter - how to make it at home

Homemade simple tomato paste for the winter - step-by-step recipe with photos

Without tomato paste it is impossible to cook bright red sauce, meat gravy or cabbage soup. An irreplaceable product that can be prepared in the summer. The main thing is to boil the mass to the desired thickness.

To prepare tomato paste, you can use substandard and even damaged fruits, as long as they are not rotten.

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Cooking time: 3 hours 0 minutes

Quantity: 1 serving

Tomato paste: benefits for the body

As the name suggests, the base of tomato paste is tomatoes. Therefore, this product will contain all their benefits. For example, vitamin C is an antioxidant that helps strengthen the body's overall immunity. Or ascorbic acid and beta-carotene, which increase the body's resistance to stress. And many other useful vitamins that can prevent excess weight gain and improve the functioning of the cardiovascular and digestive systems.

But the main pride of tomatoes and pasta is, of course, their high lycopene . It is what gives tomatoes their red color. People believe that it has healing properties, preventing the formation of cancer cells.

What is lycopene?

Lycopene is a carotenoid pigment that determines the color of the fruits of some plants, such as tomatoes, guava, and watermelon. Insoluble in water. Lycopene is found in many red-orange parts of plants and is the main component responsible for the red color of tomato fruits.

Delicious thick tomato paste through a meat grinder or juicer just like in the store

A simple recipe with minimal time and effort. From the specified amount of products you will get 700-1000 ml of thick natural paste.

Ingredients:

• 5 kg of tomatoes;
• 0.5 tsp. salt;
• 1-2 tbsp. l. Sahara.

Preparation:

1. Wash the vegetables, remove the stems, and cut as desired.

2. Grind through a meat grinder or juicer.
3. Stretch the gauze over a pan or bucket, or place it in a colander.
4. Pour in the mixture and let all the liquid drain out. This may take 3-4 hours.

5. Transfer the grounds from the cheesecloth into a saucepan and place on the stove to evaporate.
6. Add salt and sugar.

7. Cook for 1.5-2 hours.
8. Roll the tomato paste into sterile jars.

Delicious pasta is obtained only from ripe tomatoes. If the tomatoes are not ripe, the product will have a specific bitterness and will also have a lot of acid.

Step-by-step preparation of tomato paste without sterilization

As you probably noticed, the main task when making pasta is to get rid of excess moisture. The first time we evaporated it, the second time we squeezed it out, and now we’ll strain it. This is the longest method, but it allows you to work with a large volume of products at once.

Preparation:

1. We will study the method using the example of processing 5 kg of tomatoes. The yield will be 1 jar with a volume of 0.7 liters.

2. Wash the tomatoes, peel them and pass them through the juicer several times, trying to extract as much pulp and juice from the vegetables as possible.

We throw the resulting juice onto a large piece of gauze, folded in 3 times. Instead of gauze, you can take a carefully washed white cotton T-shirt, size 54, and tie the neck and sleeves.

3. And hang the resulting bag over the basin. The juice will flow out simply under the influence of gravity and this will take at least 3 hours. But you can leave it overnight. The longer it hangs, the more it will drain.

4. Then transfer the settled mass into a saucepan, not forgetting to carefully scrape the pulp from the gauze (a lot of it will collect there).

5. Place the pan on low heat, add 1 tablespoon of sugar, 0.5 tablespoon of salt, mix thoroughly and cook the pasta until tender, stirring occasionally.

It’s easy to determine readiness: we run a spoon along the bottom of the pan and if we see that no liquid collects at the bottom, then the pasta is ready.

6. All that remains is to put the hot paste in a hot sterilized jar, roll it up with a sterilized lid and cool it upside down under a blanket.

Spicy tomato paste sauce with garlic, onions and carrots for the winter

It is not necessary to make pasta only from tomatoes; you can add other vegetables. Next is a successful recipe for a spicy sauce.

Ingredients:

• 5 kg tomato;
• 150 g garlic;
• 0.7 kg of onion;
• 0.7 kg carrots;
• 150 ml oil;
• 1 tbsp. l. vinegar;
• 4 spoons of sugar;
• salt.

What to do:

1. Pour oil into a saucepan with a thick bottom, add chopped onions and carrots, simmer the vegetables until soft over low heat, do not add water.
2. Drive the tomatoes through a juicer, add salt, let stand for half an hour, then carefully drain off the clear juice that has settled, leaving only the grounds.
3. Grind onions and carrots. You can use a food processor for this or rub it through a sieve.
4. Mix the tomato mass with vegetables, put on the stove, and simmer for an hour.
5. Grind the garlic, add it to the paste, add sugar, simmer for about half an hour or just until the desired thickness.
6. Before the end of cooking, pour in a spoonful of table vinegar, stir well, and let it boil for the last time.

The thicker the paste becomes, the more often you need to stir it, lifting the mass from the bottom. To prevent the tomato from burning, it is recommended to use dishes with thick walls.

The most delicious tomato paste "You'll lick your fingers"

This tomato paste only needs one ingredient. It is important that the tomatoes are meaty; cream works great.

Ingredients:

• tomatoes.

Preparation:

1. Cut the tomatoes into pieces of any shape, remove the stems.

2. Pour into a saucepan and cook until soft, stirring occasionally. On average, the process will take about 20 minutes or half an hour. The skin should come away from the pulp.

3. Grind the mixture into puree in parts using a sieve. Remove skins and seeds.
4. Place the ground pulp back on the stove and boil to the desired consistency. This can take from 1.5 to 2.5 hours.

5. Place boiling tomato paste into jars and roll up.

For this preparation, you do not need to use large jars, since in winter the opened product will need to be consumed within 1-2 weeks.

Inheritance from grandmothers

In ancient cookbooks there are many recipes for tomato paste at home that never become outdated. Let's consider the simplest option.

For the preparation you will need:

• fleshy tomatoes;
• salt;
• Bay leaf.

Wash the tomatoes thoroughly with water. Remove the stalk. Place on a cotton towel to drain excess liquid.

The fruits are cut in half, and large specimens are cut into 4-6 parts.

Place in a spacious enamel pan. Cover with a lid. Place on low heat.

Simmer for about 45 minutes. During this time, the fruits will become soft, sit on the bottom of the pan, and release juice. Next, the product is removed from the stove. Cool. Drain the clear liquid into a separate container.

The thick slurry is ground through a sieve with fine sections. As a result, the peel and seeds will come off, leaving a fragrant tomato pulp. Add salt and laurel. Mix well. The resulting mass is placed on low heat. Stirring continuously, cook for 45-60 minutes. The cooking time for homemade tomato paste depends on the amount of liquid in the pan.

To speed up the process, it is advisable to strain the product through several layers of gauze.

When the workpiece reaches the desired consistency, it is transferred to sterile jars. Cover with tin lids. Seal and cover with a warm blanket. The cooled paste is stored at a temperature not exceeding 15°C.

How to make homemade tomato paste in jars with vinegar

The simplest way to prepare pasta is by adding vinegar. Tomatoes can be chopped using a meat grinder or a regular grater.

Ingredients:

• 4 kg of tomatoes;
• 1 tbsp. l. salt;
• 1 tbsp. l. vinegar;
• 2 tbsp. l. oils

How to preserve:

1. Wash the tomatoes, cut into pieces, put through a meat grinder and immediately put on the stove.
2. When boiling, remove foam.
3. After an hour, add oil and salt.
4. Boil for another 30-60 minutes depending on the juiciness of the vegetables.
5. Add table vinegar, stir quickly and pour the boiling mixture into jars and roll up.

How to make sweet tomato paste for the winter

To get a delicious sweet paste, you need to take only ripe and fleshy tomatoes. This recipe also contains bell peppers; in order not to disturb the color scheme, you need to choose red pods.

Ingredients:

• 4 kg of tomatoes;
• 1 kg pepper;
• 5 spoons of sugar;
• salt to taste.

Step-by-step instruction:

1. Cut the pepper into pieces, do not chop. Throw away the seeds.
2. Also chop the tomatoes.
3. Mix everything in a saucepan, simmer for half an hour, be sure to stir.
4. Rub soft vegetables through a sieve, removing all skins.
5. Place the finished mixture on the stove and boil by half. The thicker the paste becomes, the more often you need to stir.
6. Add sugar, add salt to taste, boil for another ten minutes, roll into jars.

Instead of rubbing the vegetables through a sieve, you can use a powerful blender to puree them. The product will not be as tender, but it will thicken faster, and the product will contain a lot of healthy fiber.

Gorgeous preparation with seasonings

Fans of spicy dishes use a popular recipe for tomato paste for the winter with additives.

You will need a set of products:

• tomatoes (4 kg);
• sour apples (1 kg);
• onions (0.5 kg);
• salt to taste;
• black peppercorns (20 pcs.);
• laurel;
• ground red pepper;
• chopped cinnamon;
• cloves (5 pcs.).

Preparing tomato paste at home begins with washing the tomatoes and apples. Then peel the onions. The ingredients are cut into pieces. Pass through a meat grinder. The mass is collected in a pan. Mix well. Simmer on fire for 1 hour.

When the liquid thickens a little, add spices, granulated sugar and salt to taste. Stir again and cook over low heat for about 3 hours. Every 10 minutes, stir the paste with a wooden spatula. The finished product is placed in glass jars. Seal with metal lids. Take it for storage in a basement or storage room, where the temperature is maintained no higher than 15°C. The paste is used to season borscht, soups and gravy.

Aluminum cookware is not suitable for preparing tomato paste. Its surface oxidizes and deteriorates the taste of the product.

Having become acquainted with popular recipes for delicious tomato paste, we note that it is often prepared without vinegar. Despite this, the workpiece is wonderfully stored in a cool room. A different approach to business allows you to save energy and time. Various additives, as well as spices, give the pasta a unique aroma and taste. The right tomato varieties help you obtain the ideal product for a healthy diet.

Preparing tomato paste for the winter without sterilization

Not the fastest recipe, but it does not require any additional ingredients and is prepared even without salt. At the same time, it is perfectly stored without sterilization.

Ingredients:

• tomatoes - 10-15 kg.

How to cook:

1. Chop the tomatoes, remove the stems.
2. Pass through a juicer and let the juice stand for a couple of hours.
3. Take a thin hose, as for expressing wine. Carefully pour the clear liquid from the top through a straw.
4. Place the grounds on the stove. Boil for 1.5 hours at a good boil, then reduce the heat so that nothing burns.
5. Cook the pasta for another 1.5 hours, roll up.

If boiled tomatoes seem too boring, you can add a little sugar or salt, or you can shade the taste with lemon juice or vinegar.