Tomato paste is an indispensable component of many dishes. But if in the summer it can be replaced with fresh tomatoes, then in the winter housewives have to go to the store and make a purchase. Knowing the recipes for making tomato paste at home, you can make a delicious preparation for the winter without the content of artificial thickeners, flavors and preservatives.

Technological secrets

To ensure that homemade tomato paste is always of high quality, housewives must know several manufacturing secrets. The concept of “quality” implies obtaining a thick, homogeneous mass without residues of skin, seeds and foreign impurities. The finished product must be stored properly at room temperature.

How to achieve these goals:

• Use fleshy August tomatoes with sufficient ripeness. Juicy vegetables are not suitable for pasta; it is better to use “cream”.
• Grind the vegetables with a blender or meat grinder, first removing the seeds and removing the skins. Alternatively, you can rub boiled tomato slices through a sieve or pass the fruits through a juicer equipped with a special attachment.
• To thicken the vegetable puree well, boil the pulp in a saucepan with continuous stirring. The volume should decrease by 4 times. You can boil the product in a slow cooker or oven. If you use the oven, do this: place the mixture on a baking sheet and let the excess liquid evaporate in a hot oven for 90 - 120 minutes.
• Sterilize lids and small jars.

If the recipe for homemade tomato paste does not indicate a specific method for chopping tomato pulp and evaporating excess moisture, housewives are not prohibited from using any methods that are less labor-intensive.

Classic recipe

Tomato paste, familiar to everyone, at home in the classic version of preparation requires the presence of several ingredients:

We will describe in detail how to make tomato paste. Wash the tomatoes, remove the stems and cut out spoiled and unripe areas. The raw materials are cut in half and placed in an enamel pan, add onion and half a glass of water. The dishes are closed and placed on the stove. As soon as the mass boils, reduce the fire and set for 30 minutes. Primary processing makes vegetables more amenable to mashing.

The mass obtained from the tomato is cooled and rubbed through a sieve, then boiled 3-5 times over very low heat. While tomato paste is being produced at home, the composition is continuously stirred to avoid burning. At the end, add spices and garlic gruel and let the semi-finished product boil for several minutes. If tomato paste is intended for the winter, it is sealed in sterile jars.

Multicooker recipe

Did you know that tomato paste is made much faster in a slow cooker than in a conventional oven? This amazing device fully replaces a saucepan, steamer, pressure cooker and bread maker. If you intend to prepare a large amount of pasta for future use, a multicooker will significantly save time and save you from standing at the stove for a long time.

What components will be needed:

How to prepare tomato paste in a slow cooker:

1. Vegetables are cleaned of dirt and defective areas.
2. The raw materials are processed with a blender or manually grated. You can leave the bones.
3. The mixture is sprinkled with sugar and salt and mixed.
4. The composition is supplemented with vinegar and oil.
5. A few spices are added as desired (ground pepper will do).
6. The workpiece is mixed again and placed in a multicooker for 1 hour.

The appliance is set to the “Quenching” mode and the contents are stirred periodically. The finished product is rolled into jars.

Tomato paste recipe for beginner housewives

If you don’t have much experience in cooking, you can still make your own tomato paste if you master the simplest recipe for making it. This two-component composition is 5 kg of tomato and 100 g of salt.

How to prepare tomato paste at home (the recipe is very simple, for beginners):

This method is good because in the absence of spices, the preparation can be added to any dish. Fans of spicy dressings should figure out how to prepare tomato paste at home using more complex technology. We will describe it below.

Tomato paste with spices: recipe for the oven

If you don’t have a multicooker, a conventional oven can replace it. Now we will master the production of tomato paste with spices and get a delicious, aromatic version using the oven.

List of ingredients:

If you have already prepared tomato paste in the classic way, then immediately process the vegetables and place them in a wide sieve. Place the sieve itself over a pan of boiling water and cook the mixture in this form for 10 minutes. To ensure that the raw material undergoes steam treatment well, divide it into several portions.

Continue preparing the tomato paste by grinding the softened tomatoes through a sieve. Then salt the mixture, pour into a tall saucepan and place in a hot oven (t = 200°C). The dish should be cooked in the oven for 2 hours, stirring occasionally. Once it reaches the desired consistency, add spices and a bouquet of aromatic herbs.

Simmer the mixture for another half hour and remove the greens. Pour the paste made from tomatoes into jars and roll up.

Tomato paste is used to prepare many dishes; it is needed in winter and summer, and while in summer it can often be replaced with fresh tomatoes, in winter you have to use a store-bought product. However, zealous housewives prepare tomato paste at home. It is much tastier than store-bought, and also does not contain artificial colors, flavors, thickeners or preservatives. In order to make tomato paste at home with your own hands, you need to know the features of its preparation technology and recipes.

How to make tomato paste at home

When preparing tomato paste at home, you need to achieve several goals: obtain a thick tomato mass without seeds, skins and foreign inclusions, and ensure that it is well stored at room temperature. To do this you need to know a few secrets.

• Juicy tomatoes are not suitable for tomato paste; you need fleshy ones that must ripen no earlier than August. At the same time, they must be ripe, but not overripe: rotten ones will spoil the workpiece.
• There are several ways to chop tomatoes:
  • After removing the skin and seeds by hand, grind the pulp in a blender or using a meat grinder.
  • Boil the tomatoes cut into slices, cool and rub through a sieve.
  • Use a juicer with a special attachment for tomatoes.
• In order to thicken tomato puree, turning it into a paste, there are also several technological methods:
  • Hang in a linen bag for 8–10 hours so that the excess juice drains and only tomato pulp remains in the bag.
  • Boil the pulp by four times in a saucepan on the stove, stirring the contents all the time. This takes several hours.
  • Boil in a slow cooker.
  • Evaporate excess liquid by placing the baking sheet with tomato pulp in the oven for one and a half to two hours.
• Jars for tomato paste must be sterilized, as well as their lids. It is preferable to choose small jars. It is convenient to sterilize them in the oven.

The technology option often depends on the chosen recipe, but if it does not contain instructions on how exactly to grind the tomato pulp and evaporate excess liquid from it, then the housewife can use a method that seems more convenient and less labor-intensive to her.

Classic tomato paste recipe

• tomatoes – 3 kg;
• onions – 0.5 kg;
• grape vinegar (3 percent) – 100 ml;
• bay leaf – 4 pcs.;
• salt – 50 g;
• sugar – 100 g.

Cooking method:

• Sort, wash the tomatoes and cut each into 6-8 pieces.
• Place the tomato slices in a cauldron or saucepan with a thick bottom.
• Remove the skin from the onion and cut it into small pieces of arbitrary shape.
• Add onion pieces and bay leaves to the tomatoes.
• Place the pan over low heat and cook until the skins of the tomato wedges separate. This will take about an hour. At this time, you need to periodically stir the tomato mass so that it does not burn.
• Remove the pan from the heat and wait for the tomato mass to cool to approximately room temperature. Rub it through a sieve.
• Place the tomato paste in the same pan on the stove again. You need to cook it for a long time until it reduces in volume by at least three times.
• Add sugar and salt, add vinegar and cook for another 10 minutes.
• Pour into prepared jars and roll up. After cooling, the jars can be stored in the pantry and opened as needed. Opened jars should only be stored in the refrigerator.

Tomato paste according to this recipe turns out very tasty and aromatic. Preparing it at home takes a lot of time - about 5 hours, but the result is worth it. However, there are also simpler recipes, aimed, for example, at using a multicooker.

Tomato paste “Appetitka” (recipe for a slow cooker)

• tomatoes – 1 kg;
• bell pepper – 1 kg;
• sugar – 0.2 kg;
• salt – 60 g;
• garlic – 50 g;
• hot capsicum – 100 g;
• vinegar (9 percent) - 30 ml;
• vegetable oil – 100 ml.

Cooking method:

• Wash the tomatoes and make cross-shaped cuts on their skin. Place in boiling water for 5 minutes, then transfer to cold water. Clean. Cut into 4 parts, remove the seeds with a teaspoon, grind the pulp with a blender and place in a multicooker bowl.
• Wash the hot and sweet peppers, remove the seeds from them, cut them into several pieces and chop them too. Add to tomatoes.
• Pass the garlic through a press and add to the multicooker bowl.
• Place all other products (butter, salt, sugar) in it, add vinegar, stir.
• Set the “Stew” program for 90 minutes.
• Place in sterilized jars and seal them. After cooling, it is better to put the jars in a cool place, but you can also store them at room temperature.

Homemade tomato and pepper paste prepared according to this recipe turns out to be quite spicy. It can be used instead of sauce, and not just as a dressing.

Tomato paste in the oven

• tomatoes – 2 kg;
• salt – 40 g;
• vinegar (9 percent) - 30 ml;
• olive oil – 60 ml.

Cooking method:

• Cut the tomatoes into pieces and cook for half an hour over low heat, cool.
• Rub the tomato mass through a sieve.
• Mix the resulting puree with salt, oil and vinegar, place on a baking sheet or in a baking dish.
• Place in the oven preheated to minimum temperature for two hours.
• Periodically remove the pan and stir the contents.
• Place in sterilized jars and seal them.

This paste can also be placed in plastic trays and frozen. In this case, you will need to store it in the freezer, and you will need to take out the paste in advance to use it.

Simple recipe for homemade tomato paste

• tomatoes – 5 kg;
• vinegar (9 percent) - 80 ml;
• rock salt – 100 g.

Cooking method:

• Wash the tomatoes well, cut off the stalks and the part of the pulp adjacent to them. Cut the tomatoes into pieces and pass through a meat grinder or, even better, through a juicer.v
• Pour the thick tomato juice into a linen bag and hang it over the pan for 8 hours (or overnight).
• In the morning, transfer the tomato pulp from the bag into a saucepan.
• Place the pan on the fire, bring the tomato puree to a boil, pour in the vinegar, and cook for a quarter of an hour.
• Add salt and cook for the same amount.
• Place in jars that need to be sterilized beforehand. Close with metal lids. After cooling, remove to a cool room.

Despite the ease of preparation, homemade tomato paste is tasty and keeps well even at room temperature. Its advantage is its ease of production and lack of spices, which makes it possible to add it to almost any dish when preparing it. Fans of spicy dressings may enjoy a more complex homemade pasta recipe.

Spicy tomato paste

• tomatoes – 4 kg;
• salt – 30 g;
• onions – 0.3 kg;
• sugar – 0.3 kg;
• apple cider vinegar – 0.25 l;
• cinnamon sticks – 4 pcs.;
• allspice peas – 20 pcs.;
• bay leaf – 4 pcs.;
• rosemary – 10 g.

Cooking method:

• Remove the stems from washed tomatoes. Cut the tomatoes themselves into pieces and place in a cauldron or pan with a compacted bottom.
• Cut the peeled onion into half rings and add it to the tomatoes.
• Place the pan with vegetables on the stove and cook for 25-35 minutes until the skins of the tomatoes are completely removed.
• Remove from heat and let the mixture cool to a comfortable temperature.
• Rub it through a sieve. Place back into the pan.
• Wrap the pepper in cheesecloth and place it on the bottom of this pan. Place cinnamon sticks, rosemary, and laurel leaves there.
• Bring the mixture to a boil, cook for a quarter of an hour and remove all the spices from it.
• Cook until the mass reduces by three times in volume.
• Add salt and sugar, add vinegar, and simmer for another 10 minutes.
• Divide the tomato paste into sterilized jars. Seal and leave to cool.

Tomato paste prepared according to this recipe has a spicy aroma. If necessary, she can replace the sauce.

Italian tomato paste

• tomatoes – 5 kg;
• onions – 0.5 kg;
• table vinegar – 200 ml;
• salt – 60 g;
• cinnamon (stick) – 1 pc.;
• black peppercorns – 25 pcs.;
• cloves – 15 pcs.;
• vegetable oil – 100 ml.

Cooking method:

• Wash the tomatoes and cut off the stems. Peel the onion.
• Grind the vegetables through a meat grinder, pour the resulting mass into a canvas bag, and hang it over a basin overnight.
• In the morning, transfer the contents of the bag into a cauldron (it can be replaced with a thick-bottomed pan).
• Place all the spices in a small linen bag or gauze; the cinnamon stick can be broken into several pieces.
• Place the cauldron on the fire and bring the tomato-onion mixture to a boil.
• Add spices to it and cook for another 15 minutes. Remove the spice bag.
• Add salt, vinegar, cook for another 10 minutes.
• Sterilize the jars and spread the tomato paste into them.
• Pour a little oil into each jar.
• Seal the jars. If you plan to store tomato paste in the refrigerator, you can close the jars with plastic lids.

If you make homemade tomato paste according to this recipe, it will turn out very fragrant. It can be served instead of sauce for pasta, vegetable casseroles, and used as a dressing when preparing fish dishes.

By combining spices, you can get tomato paste with a unique aroma. She will always help out when you need to season dishes, prepare tomato sauce, and sometimes she can even replace it.

Good afternoon.

The other day I was getting ready to prepare a small batch of homemade tomato paste, went online to look for simple methods and came across an interesting phenomenon: there are hundreds of recipes, all called tomato paste, but in fact these are ordinary thin sauces like or.

But it should be thick. Such that you can scoop it into a spoon and it won’t spread. Only this consistency can be called a paste.

Also, I noticed one more thing: there are recipes for making tomato paste in a slow cooker. You open it, and there is again liquid sauce. And this is actually understandable - after all, the yield of product from tomatoes is not at all large, only about 700 g from 5 kg of tomatoes and, given the small bowl of the multicooker, you will simply get tired of cooking these tiny portions.

Someone will say, what difference does it make what it’s called? And I will say that it is huge. Pasta is a concentrate and from a small amount of it you can at the right time prepare a lot of the same sauce or tomato juice, which, in turn, can be diluted with spices and seasoned pasta with it, added while stewing meat, used as pizza sauce and a lot what else delicious to do.

In general, I won’t bother you anymore with idle talk and let’s look at the ways in which you can prepare real thick tomato paste.

Thick homemade tomato paste for the winter without vinegar

As you study the recipes, you will see that the differences between them are not so much in the ingredients (after all, the classic recipe involves using only tomatoes and salt), but in the preliminary preparation. So first go through all the recipes, and then choose the one that suits you.

For example, this method is for those who have a juicer.

The yield of the product directly depends on the fleshiness of the tomatoes, but on average, 9-10 kg of tomatoes will yield 1.5 liters of paste.

Preparation:

1. Cut 10 kg of juicy fleshy tomatoes into 2-4 slices, cut off the stems, remove broken damaged areas and place in a deep pan. You will need 2 pans, since the volume of raw vegetables is quite large.

2. Place the pots on low heat, bring the tomatoes to a boil, and then cook them for half an hour, stirring occasionally until completely softened.

3. After this, remove the mixture from the heat, wait until it cools slightly and pass it through a juicer.

Juice can be squeezed directly from raw tomatoes, but then there will be less pulp in the juice. I don’t know why this happens, but it is so.

You can pass the pulp through the juicer 2-3 times so that as little pulp as possible remains.

4. By the way, you don’t have to throw away the remaining cake, because it contains a lot of healthy fiber. It can be blended with a blender and used in cooking, for example.

Of the 9 kg of tomatoes after processing, 900 g of cake remained.

After about 1.5 hours, approximately half of the liquid will have boiled out of the pans and it will be possible to pour everything into one pan for the convenience of further cooking.

6. We continue to cook and stir once every 3-5 minutes for about 40-50 minutes, until the amount of liquid has decreased by about 2 times.

7. After this, you need to stir the paste continuously so that it does not burn. You can also add 2 tablespoons of salt at this point. But I don’t add it, so that when it comes time to prepare dishes with tomato paste, I don’t have to worry about how much salt to add.

We continue to cook until large and frequent air bubbles from the bottom of the pan begin to float and burst. By this point, the paste will have reached the correct thickness and can be transferred to jars.

8. You need to put the paste into pre-sterilized jars, filling them to the very top and immediately screwing them or rolling them with metal lids, then leave them to cool upside down, wrapped in a blanket.

Store the cooled jars in the cellar or refrigerator.

Tomato paste for the winter: a simple recipe at home

The boiling time can be significantly reduced if you use one trick based on the laws of physics. As they say, watch your hands.

Preparation:

1. To prepare, take 5 kg of tomatoes, wash them thoroughly, remove the stems and cut off the damaged areas.

Then we divide them into slices and beat them in a blender or food processor.

2. And now the promised trick: add 2 tablespoons of salt to the chopped vegetables and mix well. We wait 5 minutes for the salt to dissolve, and then carefully pour the puree with a ladle into a metal sieve with a fine mesh.

If there is no such sieve, then you can use gauze folded 3-4 times.

3. Salt has the property of pushing out liquid, so the puree, once in the strainer, will begin to release water and after 20-25 minutes, mostly only pulp will remain in it, and the water will drain.

This will save about 1-1.5 hours that would have been spent on evaporating this liquid on the stove.

4. Place the resulting pulp in a saucepan, bring to a boil over medium heat, then reduce the heat to low and cook for 5 minutes until the puree softens.

Then we beat it with a submersible blender until it has a homogeneous consistency and put it back into the sieve to get rid of the skin and seeds.

Due to the fact that the tomatoes were pre-cooked, there is no need to grind them; just vigorously shake the sieve back and forth so that the pulp flows into a substitute container and all large particles remain in the sieve.

The output is a smooth and even mass.

5. Which we put on low heat and boil to the desired thickness, stirring constantly. This will take a maximum of 40 minutes.

Place the prepared tomato paste into sterilized jars and close with sterilized lids.

About 800 ml of paste comes out of 5 kg of tomatoes.

Turn the jars over, cover with a towel and leave in this form until completely cooled, after which we store in a cool place.

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.

Video on how to make and freeze tomato paste for the winter

The previous method, like everything before it, does not require sterilization of the finished product, but preliminary sterilization of the jars is mandatory. But if you are too lazy to carry out this procedure and you have a large freezer, then you can simply freeze the finished pasta.

I suggest you watch a very informative video on this topic.

Finger-licking hot pepper and garlic pasta recipe

And finally, I left an awesome recipe for spicy lovers.

Ingredients:

• 6 liters of tomato juice
• 200 g hot capsicum
• 300 g (net weight) garlic
• Salt - 1.5 tbsp.

Preparation:

1. Wash all the vegetables, cut off the excess and grind everything together in a food processor or pass through a meat grinder.

2. Grind the resulting puree through a metal sieve to remove the peel and seeds.

3. Now all that remains is to pour the juice into the pan, put it on medium heat, add salt and cook for 1.5-2 hours, stirring occasionally until about 30 percent of the initial amount of juice remains in the pan. Or a little longer if you need a thicker consistency.

4. Well, then transfer the finished tomato paste into sterilized jars, close with sterilized lids and cool at room temperature upside down under a blanket.

We store the finished pasta in the cellar or in the refrigerator.

These are the recipes I managed to find. I don’t know which one you liked best, but I like the last one. I love it spicy.

I also like that these recipes do not contain vinegar, which, whatever one may say, adds its own specific flavor. For marinades, this is, of course, not bad, but in this case it is clearly unnecessary.

Well, that’s all for today, thank you for your attention.

And the thought also occurred to me that we forgot about tomato paste.

I understand perfectly well that now you can buy absolutely everything in stores! Why bother and spend so much time on some preparations. But believe me, everything made with your own hands is not only tasty, but also healthy. After all, so many chemicals are added to store-bought ones: flavorings, thickeners, stabilizers and even dyes! What you won't find in your preparations.

I agree that you will spend a lot of time. After all, you need to sort out the tomatoes and prepare them. and the process itself is not entirely fast. But imagine that in winter you opened a jar of your pasta and inhaled that alluring aroma of fresh tomatoes! With this, soups or main courses will be incredibly tasty and fragrant. I'm sure someone already agrees with me. So let's roll up our sleeves and head to the kitchen!

This is most likely a classic recipe. Since we will not add anything to it except the tomatoes themselves. Spices or seasonings are also useless. After all, we want to make pasta, not sauce. The amount of vegetables also depends on your capabilities: take as much as you have.

Ingredients:

• Tomatoes.

1. So, let's get started. Wash the fruits thoroughly and remove the stem. We cut the tomatoes themselves into several parts. Exactly how much depends on the size of the vegetables. Place immediately into a large saucepan.

2. Put it on the fire and cook for about 30 minutes. During this time they should soften.

It is better to use dishes with a thick bottom. For example, it could be a pressure cooker. Its bottom heats up at the same time and nothing will burn.

3. Next we need to get rid of the seeds and peel. This can be done using a sieve or juicer. I hope everyone knows how the technology works. We puree our tomatoes.

4. Place the pan on the fire again and, after boiling, simmer the mixture over low heat until it becomes quite thick and more or less like a paste. This usually takes several hours. Time depends on quantity.

Don't forget to mix it well, especially at the bottom. Otherwise it will burn.

5. During this time, we will prepare the container. We wash it thoroughly and sterilize it in any convenient way: in the microwave, in the oven or over steam. Be sure to boil the lids.

6. Place the finished paste into jars and seal with metal lids using a seaming wrench. We put it under the “fur coat” until it cools completely.

You can store it in the refrigerator or cellar. Now let's move on to the next method.

Recipe for tomato paste with apples and tomatoes:

I would call this pasta more of a sauce. Since it contains apples and sugar with salt. But it turns out very unusual and tasty. After all, fruits add their own flavor. Which one? unusual sourness and thickness. And it’s very easy to cook, it just takes a long time.

Ingredients:

• Tomatoes – 4 kg;
• Apples – 6 pcs.;
• Salt – 1 tbsp. l.;
• Sugar – 1.5 tbsp. l.

1. Wash the tomatoes and cut them into pieces. If there is any damage or rotten parts, they must be cut off, as well as the stalk. Place them in a saucepan and evaporate them for 1 hour with the lid closed.

2. During this time, prepare the apples. We also wash and cut them. Remove the core and divide into small parts. Throw it into the tomatoes and continue cooking the same amount.

3. After time, add salt and sugar. Using an immersion blender, immediately grind everything into a puree. And cook for another 30 minutes.

4. Now we prepare the container. We wash and sterilize her.

5. Pour the finished mixture into jars and roll up the lids. Leave to cool and store in the refrigerator.

How to cook tomato paste in a slow cooker?

Many housewives who have a multicooker love to use it. Yes, this is understandable! After all, it is very convenient not only to prepare soups, but also to make preparations for the winter. For example, tomato paste. So let's get down to business without further ado.

Ingredients:

• Tomatoes – 3 kg;
• Salt – 1 tbsp. l.

1. Wash the vegetables thoroughly and cut them into several pieces. These can be halves or quarters. You can cut out the stalk or not. We put them in the multicooker bowl and set the stewing mode. We set the time to 30 minutes.

2. Over time, we will get thick juice with plastic tomatoes. This is not suitable for us, so we grind the contents through a sieve. This way all the seeds and peels will go to waste.

3. Pour the resulting mass back into the bowl. Add salt, mix and set to baking. And we set the timer for 1 hour. At the same time, do not close the lid.

It will gurgle and splash a lot. Therefore, you can cover the top with a sieve.

4. Place the finished paste in sterilized jars and roll up the lids. We put it under a fur coat for further sterilization until it cools completely.

Tomato winter preparation - recipe without vinegar:

This deliciousness will come in handy in any dish. It can be an excellent dressing in soups or main courses. After all, this sauce cannot be compared to store-bought. And, if you have never made such a preparation for the winter yourself, then once you try it, it will become your favorite. And you will cook this every year.

Ingredients:

• Tomatoes – 4 kg;
• Salt – 1 tbsp. l.;
• Vegetable oil – 2 tbsp. l.

1. Wash the tomatoes and cut them into pieces. It is better to use fleshy tomatoes. Then the paste will be thick. We twist them through a meat grinder. And pour the resulting mass into a saucepan.

2. Place on the stove. Immediately add salt and vegetable oil. Stir and, after boiling, cook for 30 minutes.

If you need a thicker mass, you can cook longer.

3. During this time, you need to prepare the jars. They need to be washed and sterilized. Pour boiling water over the lids.

4. Place the finished pasta in containers and roll up the lids. Place under the blanket until completely cool.

It is better to store this in the refrigerator or any other cool place.

Tomato paste through blender:

This is the fastest and easiest way. This makes the sauce very thick. This one may be much better than the store bought one. After all, the consistency is the same, and maybe even thicker. and at the same time it does not contain thickeners or flavor stabilizers.

Ingredients:

• Tomatoes – 5 kg;
• Salt – 1 tbsp. l.

1. Wash the tomatoes and cut them into pieces. We need pieces that will fit into the blender. Grind everything in a bowl and pour into a large container. Now we need to get rid of excess water. To do this, add salt to the tomato mass and mix. It should completely dissolve.

Salt separates the juice from the pulp, so you can’t do without it.

2. Place a sieve on another bowl. Using a ladle, carefully transfer the tomato mass into it. There is no need to wipe anything. Therefore, leave for 10 minutes to allow the juice to drain. Transfer the resulting puree into a saucepan.

3. Put it on the fire and, when it boils, cook for exactly 5 minutes. Then cool a little.

4. We need to pass the mass through the blender again. If you have a submersible with a metal nozzle, you can use it. I'll use the bowl again.

4. What we have ground, we pass through the sieve again. Only now we get rid of the seeds and peels. In this case, we also won’t need a spoon to grind. We'll just shake the sieve like flour. The puree will slip into the pan and any debris will remain in the colander.

5. Place the thick mass on the fire. Now evaporate the remaining liquid. The cooking time depends on the desired thickness. I cooked it for 40 minutes and it turned out just like in the store.

6. Place hot into sterilized jars and roll up the lids. I won’t cover it with anything, I’ll just leave it to cool. Then I'll put it away for storage.

How to make delicious juice from tomato paste

Well, did you want to conduct an experiment and compare? If yes, then be sure to share your result and opinion with us. After all, it is so important to us! You can do this in the comments below. In this video they use seasoning, but I did without it. I don’t like it when I get some kind of herbs in my mouth! But as they say, taste and color... And now I say goodbye to you, see you soon!

Summer was a success! Fleshy, bright, filled with summer sun and birdsong, the tomatoes are just asking to be picked up: it is impossible to pass by a bush without picking a couple of pieces and immediately eating them.

Alas, the capabilities of the human body are very limited, it is unrealistic to accommodate all the tomato luxury that the garden is full of this season, which means we take out an old grandmother’s notebook from the stash and begin to create according to her recipes - time-tested and more than one generation of eaters.

So, tomato paste recipes.

Tomato paste for the winter - basic recipe

No one can do without this sauce: to make it bright, rich and “correct”, you need the best tomato paste. The best is usually home-cooked, so in anticipation of winter you just need to roll up five to seven liters of this product!

Ingredients:

• 3 kg of ripe tomatoes;
• 2 onions;
• 100 g sugar;
• 1/2 cup table vinegar 6%
• salt to taste.

How to make tomato paste at home

It is better to take tomatoes that are not very juicy - fleshy, elastic, hard, but in no case underripe. The “Slivka” variety is optimal.

Wash the tomatoes, remove spoiled areas. You don’t have to cut out the stalk - we don’t need unnecessary movements, we save our efforts!

We cut the prepared tomatoes into halves (and it is not necessary to cut them strictly vertically, the division here is absolutely arbitrary). Place in a saucepan (preferably enameled), place the peeled onion in it, add half a glass of water (no more), cover with a lid and bring to a boil. Reduce the heat and simmer the contents of the pan for about 15 minutes - the tomatoes should become soft and release their juice.

Grind the cooled mass through a sieve. The cake should contain skins, stalks and seeds. We mercilessly throw it away, and boil the resulting mass over low heat until it reduces in volume by at least 5 times. Stir occasionally to prevent the paste from burning. At the end, add sugar and salt, taste and adjust the taste. Pour in the vinegar, mix and immediately pour into sterilized jars, cover with sterilized lids, roll up, turn over and hide under several blankets until it cools completely. After this, jars of tomato paste prepared at home can be transferred to the pantry and opened as needed.

• Have you already rolled it up?

Spicy tomato paste in the oven

In addition to borscht, homemade tomato paste significantly improves the taste of sauces for pasta and meat, solyanka and kharcho soup, lasagna and cabbage rolls. Of course, the preparation process will take far from the 10 minutes required to go to the store, choose the treasured jar and pay for it at the checkout, but at the same time, the industrial product does not have one significant advantage - proven quality, a clear understanding of what is included in its composition, and... and, oddly enough, sincerity.

Grandma sometimes cooked tomato paste in the oven - it was easier and relatively faster: while the tomatoes were stewing, she could do a million other things.

Recipe ingredients:

• 4 kg of tomatoes;
• 4 tbsp. l. rock salt;
• 1 tsp. ground black pepper;
• 1 tsp. ground coriander;
• 1 tsp. cinnamon;
• 10-15 clove inflorescences;
• basil, parsley, dill umbrellas and green celery.

How to make homemade tomato paste in the oven

We rub the softened tomatoes through a sieve, discard the pulp, and mix the resulting mass with salt, pour it into a mold with large sides and place in an oven preheated to 200 degrees. Cook for about 2-2.5 hours, stirring occasionally and checking the thickness. As soon as you understand that everything suits you, add spices. Tie the herbs into a bouquet and also place them in the sauce, trying to “drown” them. Cook for another half hour, then remove the basil, parsley and celery, place the pasta in sterilized jars, cover with sterilized lids, roll up and, turning, cover with several blankets. Leave the paste covered for a day, then store the jars at room temperature in the pantry.

Tomato paste from weighed tomatoes

If for some reason you are not satisfied with any of your grandmother’s recipes, use my mother’s technology - the tomato mass, which then needs to be boiled to a paste, she... weighed out in a piece of thick linen fabric. But I won’t get ahead of myself - the recipe is very successful, it simply cannot fail. Natural tomato paste at home is more than possible, I assure you!

Recipe ingredients

• 3 kg of ripe tomatoes;
• 2 sour apples;
• 1 onion;
• salt to taste;
• 30 ml table vinegar 6%

How to make tomato and apple paste

We pass tomatoes, apples and onions through a juicer. Pour the resulting mass into a thick piece of linen or cotton fabric, folded in half. Fix it well and hang it overnight over a container where clear juice will drip. By morning, you will have formed a thick puree-like mass in the fabric, which must be transferred to a saucepan, added salt and boiled for about 20-30 minutes. Add vinegar, boil for another 5 minutes, then pour the tomato paste into clean jars, cover with lids and place in a large saucepan with water (the water covers the jars up to the shoulders). After boiling, sterilize half-liter jars for 10 minutes, liter jars for 12 minutes. We roll up the lids and, turning them over, wrap them in blankets. We leave it for a day, after which we store it in the pantry.

Just a fact. Tomato paste is considered healthier than fresh tomatoes - it contains more.