Tomato paste cooked with their own hands at home for the winter, of course, is always tastier and more useful than purchased in the store. Without it, it is impossible to prepare many soups (including borsch, soup and others). Tomato paste enters almost all sauces (for meat, fish, vegetable dishes). It is used for cooking tomato juice, in different fragrant snacks, and of course in baking.

Be sure to look at these recipes:

All just do not list where you can use tomato pasteYes, we don't need it in principle. Today I want to offer you, to prepare tomato paste yourself, do it yourself at home. After all, everything that is being prepared by yourself, the most delicious and useful. Moreover, tomatoes, which during cooking do not lose their useful properties at all.

Well, what are you ready? Then let's see what we need to prepare tomato paste at home.

Tomato Pasta for Winter Recipe

Products used:

• fresh tomatoes - 6 kg.,
• onion - 3 pcs.,
• sugar - 2 tbsp. l.,
• salt - 1, 5 tbsp. l.,
• acetic acid - 2-3 h. l.

How to cook tomato paste:

For tomato paste, it is advisable to take fresh, red, fleshy tomatoes, but not very juicy. The thing is that with juicy tomatoes there will be too much juice that we are not very necessary. So, tomatoes are well wash, onion Clear.

On the slab we put a saucepan, pour water into it, boil. We release tomatoes in a saucepan with boiling water (one by one), for 3-5 minutes. Then for a couple of minutes, immediately shift in cold water, and remove the skin with tomato.

We cut the tomatoes with pieces, large on a few robles, minor in half, we put in a saucepan. For the preparation of tomato paste, it is better to take a saucepan with a thick bottom and walls, or a heavy cast-iron frying pan. We put tomatoes on fire, bring to a boil.

Add chopped onions, mix, we reduce the fire to a minimum. Creames a tomato mixture under a loosely covered lid, often stirring, until thickening. Then we turn off, slightly cool, and carry through a sieve, or a colander.

Immediately, I want to tell you that very quickly and easily tomatoes are shared through a sieve silicone spatula, which is used for Teflon pan. A steady tomato puree shift into a purely washed pot of purely (can be in the same saucepan). We add salt, sugar, bring to a boil on medium fire stirring.

We give mixtures to boost after boiling for 5-10 minutes, everything is stirring. Because the tomato mashed potatoes are already quite thick so that it is not burnt. Then we pour vinegar, mix, for another 2-3 minutes heating and decompressing according to sterilized banks. We roll up (or twist), turn up the bottom, heat heat, we leave until complete cooling. And only after that we remove storage.

Banks for tomato mashed potatoes are preparing in advance. First we rinse in soda solution cans and covers, rinse, sterilize. You can make it in the usual way, over the ferry, with a special device. And it is possible, it is easier to put in the microwave for 5 minutes, at full power. Covers boil separately.

That's all, tomato paste for the winter at home is ready. Very necessary, tasty and useful billet from tomato for the winter, you will always have at hand to take advantage of it at any time. Be sure to prepare a home tomato paste. Bon Appetit!

Recipes of homemade tomato paste for the winter

Despite the abundance of jars with tomato sauces on the shelves of supermarkets, the recipe for homemade tomato paste for the winter is relevant than ever. And it is not surprising, because you want to please your family in proven food, without preservatives and other E-Shek. We bring to your attention a few proven recipes of tomato paste for the winter.

The paste is a unique product, as used in second dishes and soups.

To prepare the paste, it is necessary to take such ingredients:

• ripe tomatoes - 3 kg;
• onions (middle head) - 1 pc.;
• sugar - 3h.l.;
• salt - 2h.l.;
• lavar leaf - 3pcs.;
• spices to taste;
• vinegar (apple) - 1h.l.;

The main product, tomato, should be ripe and juicy, it is necessary to rinse and shed with boiling water for 5 - minutes and then remove the skin with them, it after such heat treatment It is removed very easily.

Purified tomatoes need to be cut into slices, while removing seeds, seeding juice and any other defects - need clean, high-quality flesh.

Tomatoes prepared in this way to be folded into heat-resistant dishes, cover with a lid and put on a plate with medium fire, bring up to boil.

At the same time, you need to clean and finely cut onions.

Grinding onions add to tomatoes, in general, you will need 15 minutes so that the whole mixture is boiled. Gradually released juice must be merged.

It is necessary to boil the whole mixture about 30 minutes, while every 15 minutes reuse juice, it will be highlighted quite a lot.

Remove failed tomatoes with onions from the fire and turn into a puree. It is best to use a blender for this, but you can and any other grinding device. The most important thing is that the mass is homogeneous, without lumps.

Add sugar, salt and spices to the resulting puree (who loves what). It can be dill, parsley, pepper black or fragrant, bay leafoK. Basil works perfectly in paste.

Mix your mashed potatoes with seasonings, put on fire, bring to a boil and boil, almost tomorrow, on a very small heat for about 2-2.5 hours, the mass should be quite thick. Do not forget to interfere with the puree regularly, it should not burn. The main task of this process is to get rid of moisture. At the end of the cooking you need to add vinegar.

Of 3 kilograms, the tomato should go about 500 grams of thick paste.

Glass cans are perfect for canning. They are needed. It is necessary to make it like that - pour the third part of the water into the pan, bring to a boil, cover the lid from splashes and putting a jar on it, boil about 15 minutes, to form a large drops on the inner wall. With the lids to do the same, or just boil in water for 7-10 minutes.

Paste distribute to banks and roll.

Recipe for tomato paste with apples

To prepare paste with apples, it is necessary to take such ingredients:

• ripe tomatoes - 3kg;
• sour apples - 2pcs;
• lukovitsa - 1pc;
• salt to taste;
• 6% table vinegar - 30 ml.;

Well washed and peeled tomatoes, chopped in half apples, purified onions need to be recycled on the juicer. Fold twice the dense cotton or linen fabric and placed on it obtained after treatment in the juicer mass. All this is well fixed and hang over a capacity of 8-10 hours. After this time, the tissue forms a mass of quite thick consistency. It must be shifted into the pan, adding salt. To slaughter the resulting mashed potatoes are needed within half an hour, then add vinegar and on low heat to hold another 4-5 minutes. After that, the resulting tomato paste is poured into clean banks, cover with covers and sterilize 10 minutes 0.5-liter or 12 minutes 1-liter.

It is important to remember: water in which sterilization occurs, should be available only to the "shoulders" of banks.

After sterilization, the banks roll up the paste, turn upside down, bite and leave 24 hours before full cooling. Store in a cool place.

Tomato paste in a slow cooker for ordering or freezing

Multicooker will not only simplify the process of cooking tomato paste, but also makes it more thick, tasty and useful. It is ideal for meat and soups.

Need ingredients:

• tomatoes - 3kg;
• salt - 1st.l.;
• italian herbs - 3h.l.;

Fold into the bowl purely washed, ripe, cut on 4 parts of tomatoes and close the lid. Establish on a multicooker mode "quenching" for 30 minutes. Tomatoes after such treatment cleaned from the peel and wipe through the sieve. Thus, it is easy to get rid of seeds.

Protective mass return to a slow cooker and add salt with a mixture of Italian dry herbs. Select the "Baking" mode for 40 minutes, leaving the lid open and occasionally stirring. Excessive moisture for the heat treatment will evaporate, and the paste will become a thick consistency. This product is ready to use it, it can be frozen or put it as proposed in the first recipe.

Tomato sauce

Products for the workpiece:

• tomato usual - 5kg;
• garlic - 10-15 poles;
• acute pepper - 5 pods;
• coriander - 1-2st;
• khmeli-Sunnels - 4-5h.l.;

To prepare this pretty specific sauce, it is necessary to cut tomatoes with slices, leaving them in a cold place for 24 hours. During this time, the juice should be drained from them, it is very watery, it must be merged, and the tomatoes after that fight to a thick state and wipe through the colander (crushing in the combine). Connect the overcome weight and fused juice and peck again to a creamy state. The time of spices came - to wash the chopped garlic in the paste with pepper, salt, shore sugar and seasonings. Mix it well and peck for another 8-10 minutes and you can roll in banks.

If you decide not to add separated juice, the puree needs to be booming less.

Normal sauce with tomato is prepared only with the addition of salt. The principle of cooking is to boost the crushed tomatoes. This is a great foundation for other sauces and a wonderful additive to large quantity dishes

Tomato paste must necessarily enter the list of necessary products. After all, it is possible to prepare a set of dishes from it: soups, it is easy to make pizza and spaghetti with it. Of course, you can buy a paste or ketchup and in the store, but the quality of such products is seriously different from home. Therefore, it is better to still choose a recipe for tomato paste for the winter and make reserves on their own. It is much more tastier and more useful.

Classical for winter

You will need: 3 kilograms of ripe tomatoes, 1 bulbs, three teaspoons of sugar, two - salts, a few laurels, a teaspoon of natural apple vinegar, spices. The main condition for success is good, ripe fruits. An immature tomato can seriously spoil the taste of a home billet. Selected tomatoes thoroughly wash and pluck for a couple of minutes in boiling water to remove the skins. This recipe for tomato paste for the winter involves the use of only pulp, so the seeds and extra juice should also be removed. Place the prepared fruits into the pan, having pre-cut them on the slices. Put on the fire of medium power, cover with a lid. Clean and finely lie onions, add to the saucepan and bring everything to a boil. It will take about a quarter of an hour. Drain the resulting juice. Keep heated, periodically removing excess fluid.

After half an hour, remove from the heat and grind. The recipe for tomato paste for the winter allows for the use of a blender and grinding by a regular fork or a meat grinder. Add salt, sugar, vinegar, spices in puree. If you wish, you can also use ground black pepper, dried dill. Return the saucepan on the stove and continue to cook by lifting the fire to the minimum level. Periodically stir so that the puree is not burned to the bottom.

Tips for cooking

Just read the recipe for tomato paste for the winter - that's not all. It is necessary to follow some rules. For example, during cooking, the lid should be kept slightly ajar, so that the moisture is free to leave the dish. So that it is not burnt, you need to constantly mix, but it is very careful to do it - if the paste sprinkles on the skin, there will be a very painful burn. At the end of the cooking, the bay leaf must be thrown out. At the whole process leaves about three hours. Three kilograms of tomato give the finite product shelter.

This recipe for tomato paste allows for a long time to store the workpiece if used for this sterilized banks. In addition, you can save freshness for quite a long time and without rolling under the cover. In order for the pasta to not deteriorate, it needs to be well salted before the completion of cooking. Plug into a glass jar, pour the harvesting salt and pour vegetable oil, whose thin layer will not allow to appear in the paste of mold. Alternatively, from above, you can pour a scratched horseradish. Then your stock for the winter will necessarily wait in the o'clock in the cold season.

Calorie: Not specified
Time for preparing: Not indicated

This cannot be prepared without tomato paste. Without this sauce, it will not get so bright, welded and tasty. Therefore, you need the best tomato paste. And you need to run not to the store or market in search of the most expensive products, but to yourself in the storage room. After all, only there you can find a tomato paste without preservatives and dyes. I suggest you a simple recipe for tomato paste for the winter, which has long and firmly stuck "in our family. And how to cook it in detail for you.

Ingredients:
- Tomatoes - 800 grams;
- Sugar - 3 ch. l.;
- Salt - 3 ppm

Cooking

Tomatoes can be of any size, the main thing is one variety. Also, they should not be misappropriate. They may not be very juicy, but by itself the tomato should be elastic. Houses, they turn around, mine and cut off the retained place.





Then cut them in half for further processing. If you do not want the skin from tomato to be in your sauce, it should be removed. This can be done most simple way, namely blanching. To do this, you should not immediately cut tomatoes. They need to be lowered for 5 minutes in boiling water, and then shifting in cold water with ice. After that, the skin will be removed quickly and easily. It does not need to cut the fruit.





Now our main ingredient is worth converting to Cashitz. To do this, you can use a blender or trust traditional way And skip tomatoes through a meat grinder.







The resulting mixture is poured into a saucepan. It is better to take an enameled, but if not, then you can and in any other. And put a saucepan on the stove.





We start cooking our tomato cleaner. When she starts to throw, the foam appears. You do not need to clean it. Gradually, she will disappear itself. Tomato paste need to boil for 15 minutes.





During this period of time, add sugar first.







And then salt. And it all mix well so that the ingredients dissolve and distributed on all tomato paste.





It took 15 minutes, which means that it is time to turn off the fire and pour a tomato paste into a jar. It is necessary to rinse it in advance with soda. And then send to the processing from microbes in the oven or microwave.





Spin with a special adaptation to the jar. I turn over and look, whether you did correctly and does not follow anything. If the lid sank, then you need to roll the tomato paste for the winter again.
We send cooling our glass container under the blanket. This is the most proven way, since under the blanket temperature will evenly decrease and the bank will not explode. And after you can send to another room for further storage and use in winter. It is also easy to prepare and

Tomato paste is considered not only a natural source of useful vitamins and trace elements, but also a convenient and useful home billet. Tomato paste is used in many dishes, so it is difficult to imagine its absence in the kitchen.

To ensure this useful component and for the winter period, many hostesses in the midst of summer are engaged in conservation of tomato paste, using not only grandmother's recipes, but also more modern methods Cooking.

In addition, the billet of tomato paste is considered a simple and rapid solution to the problem of tomatoes, which remain in the garden. In this case, the products will not disappear and will be useful in the future.

The preparation of this headquarters of the Ukrainian borschk is almost impossible without tomato paste, the billets for the winter of which our grandmothers were engaged using a simple and affordable recipe. So, according to this recipe, the ingredients that will be needed are:

• ripen tomatoes - 6 kg;
• onions - 4 pcs.;
• sugar - 200 g;
• 6% table vinegar - 1 cup;
• salt to taste.

In the preparation of tomato paste on a basic recipe, preference should be given not very juicy tomatoes, elastic and firm, which should not be unreliable.

After a thorough wash of tomatoes, their purification from the retained places and the fruits of vegetables should be cut into two halves. Sliced \u200b\u200btomatoes must be put into enamelled capacity, after which it is mixed with a chopped onion and water in the specified quantity. A mixture of components on weak fire should be brought to a boil and rotate for about 15 minutes.

Upon expiration of the specified time and the cooling of the mass, it is recommended to thoroughly grind using the sieve in such a way that the skins, seeds and fruits separated from the tomato mixture.

Waste need to be thrown away, and the resulting mixture to turn it over 5 minutes. All this time, the mass must be constantly stirred, and then mix with salt and sugar to taste.

As for the vinegar, it is necessary to add it only after removal of the container from the fire and immediately before the mass distribution by sterilized glass cans. Tanks with tomato paste need to roll and cover warm blanket A few hours before full cooling. Store the tomato paste, as a rule, in the basements.

Lovers of spicy dishes More to taste will have a recipe based on:

• tomatoes - 4 kg;
• salts - 4 tbsp. spoons;
• hammer of black pepper - 1 h. spoon;
• hammer Corainera - 1 h. spoon;
• cinoon - 1 tsp.
• carnation - 10 inflorescences;
• celery, dill, basil and parsley to taste.

Tomatoes should, first of all, rinse thoroughly and clean from spoiled places. In the pan, it is necessary to pour water and bring it to a boil on a weak heat, and above the container with a boiling liquid, put a sieve with washes and purified tomatoes.

In the water bath, tomatoes need to be boiled about 10 minutes. To ensure uniform boils, tomatoes should be pre-divided into several parties.

After softening the tomatoes, they need to wipe with the use of Sita and add salt. The tomato mass is then placed in a tank with high sideboards, which is put in the oven, preheated to the indicator of 200 degrees. The paste turning, as a rule, takes about two hours. Throughout this time, the mass should be stirred periodically, and after reaching the necessary consistency, mix with spices.

After that, the mixture should be drilled about half an hour and clean from greenery, the taste of which for the specified time will have time to pass the dish. After that, the tomato mass can be distributed over sterilized banks and roll up using tin lids. As in the previous recipe, the containers must be kept under a warm blanket until they are completely cooled.

So that the tomato paste is really tasty, followed by the following simple ruleswhose effectiveness is tested by time and experience:

• when using watery tomatoes from water use, you can refuse;
• add spices only after the tomato mass boils;
• since in the future it is assumed to extract greens from the mass, it is better to place it in the form of a bound beam;
• regular stirring is a mandatory action, because otherwise the mixture will quickly nourish;
• when adding salts, you should focus on personal taste preferences;
• to store tomato paste at all, it is not necessary to endure it into the basement, because the product retains its taste and room temperature (The main thing to adhere to full tightness).

Bon Appetit!