Proponents of natural and healthy foods probably know how to cook tomato paste At home. This universal product that is widely used in cooking, today you can always buy in the store. But I can assure you that homemade tomato paste is much more tastier and more useful than that that stands on the shelves of hypermarkets.

Undoubtedly, the preparation of blanks for the winter, including tomato paste, require certain labor costs, but they pay off with more than. In addition, you are sure of the quality of the feedstock, that is, fresh tomatoes, and you know what then will be in your bank.

I can not disagree that to prepare a real tomato paste at home for a long time. But this is a concentrated product that is thickened by the introduction of any additional substances (often artificial), but by prolonged roaring and evaporation of the fluid.

In addition to fresh tomatoes, nothing more is not included in the recipe for home tomato paste. We will not add and seasonings with spices - we cook not sauce, namely the paste. From the specified number of ingredients (8 kilograms of tomatoes), I turn out exactly 1.5 liters (3 jars of 500 milliliters) ready-made tomato paste. It is not necessary to take so many vegetables - how much is, so much and process. I just wanted to show the output of the finished product.

Ingredients:

Time for preparing: 6 o'clock

Energy value:

total dishes - 1120 kcal.
100 grams - 78 kcal.

Preparation of dishes by steps with photos:

For the preparation of tomato paste at home we need fresh juicy mature red tomatoes. The variety of vegetables does not matter.

My tomatoes and cut. If you have medium-sized tomatoes, cut them into 4 parts. Larger - by 6-8 poles. For homemade tomato paste, not only beautiful selected fruits are suitable - boldly recycle soft or crumpled. The main thing is that they are not spoiled. 8 kilograms of tomatoes are a lot. In one pan, they do not fit me, so I use the two biggest, which is in the kitchen. I put the slices in the pan and put on fire.

Cooking tomatoes need on medium heat about half an hour after boiling. Our goal is to soften vegetables. By the way, some cooks are pre-crushed fresh tomatoes through the meat grinder, and then cook. But I do not like it, honestly. See to tomato juice I did not felt on the stove - it happens if you make a strong fire.

When the pulp becomes soft enough, turns into a porridge, and the skin will go away from her, it's time to move to one of the most unpleasant (personally for me in any case) of the stages of cooking a homemade tomato paste. It is necessary to wipe the straded tomatoes through the fine sieve to get rid of the skin and seeds. Do you remember that I had two big pans?

Approximately one minutes 40 continuous (well, or almost), you should remain relatively few cake. The thoroughly you will wipe tomatoes, the less will be waste. I have 8 kilograms fresh vegetables It turned out about 800 grams of peel and seeds. It seems to me that it is quite a bit.

But this, for what happened to work hard - natural tomato juice with flesh. Now the next stage - it will need to be ruined. And quite a long time, so if you decide to make a homemade tomato paste, highlight half a one for this. It is clear that you do not need to do not need to stand at the stove (you can do all this time to other matters around the house), but do not forget even once every 10-15 minutes to remember that you have something to cook. We put the saucepan (in my case 2 pans) on fire below average and cook everything, it is stirring from time to time.

After about 2.5 hours, tomato juice is welded half. It thickens noticeably: if initially it was pretty liquid mass, now it has become like a thick tomato juice with a flesh.

At this stage, cooking home tomato paste for the winter you can connect the contents of both saucepans - everything is fine fit in one. Cook further ...

In thickness the mass is already obtained as tomato sauce. Now you need to interfere with the contents of the pan slightly more often, paying special attention to the bottom so that it is not burnt.

After an hour 3 from the beginning of the rooking, the tomato mass will look like this: quite intense bugger (do not forget, on not very strong fire), large bubbles.

But when the contents of the pan will begin to "spit" (it will take about 4-4.5 hours from the start of cooking), it is impossible to move from the stove in any case! The fact is that the pasta will begin to lie away from the bottom, pester him, so you need to stop constantly (!). And you (or rather pasta) you can easily get sophisticated the ceiling - these air bubbles take off very much and very high. Stick, without stopping, until you achieve the necessary density!

That is what remains as a result with a whole pellets of fresh tomatoes. Our home tomato paste is ready.

Straight boiling (more precisely, the bullshit) declare it into pre-prepared jars. They need to be sterilized, and the covers boil.

I shared with you a recipe for home tomato paste, which I use from year to year. That is why I can guarantee an excellent result - a wonderful taste and long-term preservation. Of course, you can cook differently, but this is a completely different story ... Successful billets for the winter, friends. Yes, by the way, for those inquisitive who read the whole recipe to the end - I will tell you how to store an open tomato paste! Everything is simple: when you opened the bank and took the required amount of paste, just crush the remaining contents with a spoon and pour refined vegetable oil (approximately thick in the centimeter). Thus, a natural protective barrier is created, and the tomato paste does not moldy. Then take the paste again, and the oil remains on the surface - it is not necessary to add it. I always do that and I advise you. Tomato Paste Cooking Tips:

• Use only to prepare paste ripe tomatoes. The meatys will be tomatoes, the smaller the excess fluid that needs to be evaporated. It is not scary if there are defects on them. It is easy to remove with a knife. To grind instead of a meat grinder, you can use a blender.


• It should not use aluminum dishes for cooking, since this material is oxidized, and it means that harmful substances fall into products. Do not fill the dishes to the edges, during boiling paste can foam.


• If you want a tomato paste for the winter, the recipe of which is given above, on the consistency reminded the store product, then before cooking tomatoes, you need to wipe through the sieve or skip through the juicer. That is, it is necessary to get rid of the skin and seeds. The resulting tomato juice is boosted to the guests you need. As a rule, from 10 liters of juice, approximately one-liter paste is obtained. It is worth noting that the process is quite long. It is recommended to feed in 3-5 receptions. Such a paste can be stored not only in the bank, but also in freezer, packaging it on ordinary polyethylene packages or silicone molds.


• If you are not a lover of long cooking, this process can be significantly reduced. To do this, pressed juice must be poured into a linen bag and suspend that excessive fluid flow slowly. After about 10-12 hours, place the mass in the saucepan and stirring it. Hold 15 minutes on a slow fire and add salt to your taste. It is not necessary to cook for a long time, because after the flowing, the tomato mass is pretty thick. Split hot paste on pre-sterilized banks and sunk. Or use it for storing the freezer.

Almost every dish can be made even more delicious and rich, using a variety of sauces. With their help, you can achieve more gentle or vice versa more acute taste. Pastes can be bought at any grocery store, but they will not be useful, because they have a large number of preservatives and dyes. Better to create sauce at home, using high-quality natural products. You can make it using a blender. Delicious recipes Blender sauces further.

Very often, tomato sauce is made to Macaronam or Spaghetti. It allows you to make the taste of dishes more rich and bright. For its preparation you need:

• in the pan heat olive oil, add a crushed bulb and finely chopped sweet peppers to it;
• after 5 minutes, add 4 crushed tomatoes in a blender, 2 finely chopped garlic cloves and a glass of chicken broth;
• after a few minutes, add a teaspoon of your favorite seasonings from herbs, salt and 4 tablespoons of tomato paste.

It is necessary to extinguish such a gravy, constantly stirring, for 20 minutes it will not get a homogeneous consistency.

Tomato paste with minced meat

Another sauce with the help of a blender from tomatoes is perfect for not only to Macaronam, but also to Lazagne. In order to cook it:

• grind in a blender one and a half kilograms of fresh tomatoes;
• finely cut 2 sweet peppers, 2 bulbs and 6 cloves of garlic;
• in the frying pan heat olive oil, add polonasm of beef stuffing to it, which needs to fry before the appearance of a golden crust, breaking all lumps;
• add a cut onion, garlic and pepper to mince, put out no more than 5 minutes;
• add to a mixture puree from tomatoes, basil, oregano, 2 tablespoons of sugar, salt and black pepper.

The resulting mixture is needed to stew without a lid on low heat for half an hour.

With chicken mushrooms

The chicken itself has very gentle meat. Also emphasize this tenderness with the help of white sauce with mushrooms. Preparation of sauces in a blender looks like this:

• in the pan heat vegetable oil and fry 4 finely chopped bulbs to the state of semi-prepared;
• cut 300 grams of champignons, add them to the bow and stew for 20 minutes so that they will let juice;
• put the mixture in the blender and grind to the state of puree;
• the resulting puree pour into a saucepan, add 300 ml cream to it, 100 ml of sour cream, salt and pepper.

The mixture constantly stirring on low heat, you must bring to a boil. Sauce is ready.

Sweet apples

This sauce recipe is not only very tasty, but also accessible to all round year. Polyvka can be used to boiled, fried and baked meat. It should turn out to be sweet, so you need to pick up the same grade of apples. If the apples are sweet, during the preparation of the mixture you can add the juice of the meal of lemon. In order to cook sauce you need:

• remove the peel with a half-tape apple, remove the middle and clean them from defects;
• cut apples to pieces and boil in 300 ml of water with the addition of 50 grams of sugar about 20 minutes until they become soft;
• the resulting mass is grinding in a blender to the state of pore and cool.

If you wish in an apple watering, you can add a little cinnamon.

Gravy to meat

The next sauce recipe is ideal not only for meat, but also to fish, shrimp and dumplings. It turns out pretty sharp, because prepare based on soy Sauce. (see photo). The preparation recipe is as follows:

• very finely cut the beam of parsley and 5 cloves of garlic;
• chop teaspoon of kinse and coriander seeds in a blender;
• connect all the products above and add a teaspoon of black pepper to them, 2 teaspoons of red pepper, a tablespoon of sugar, 200 ml of soy sauce, a tablespoon of vinegar and mix everything thoroughly.

In fact, on this preparation of watering ends. After that, she just needs about an hour to stand.

For amateurs acute

Another sauce for amateurs acute can be made from mayonnaise. For this you need:

• grind in a blender bulb and 3 cloves of garlic;
• in the pan, heat vegetable oil, add onions and garlic and fry them some, constantly stirring;
• add to a moon-garlic mixture 130 ml of white dry wine and a bit of cream oil and stew while the number of contents will not decrease half;
• add 4 teaspoons of lemon juice, tablespoon of sugar, small mayonnaise bag, some mustard, salt and pepper, mix everything thoroughly.

Best of all such an irrigation to serve cold.

Cranberry poliva

The sour-sweet watering is not better emphasized the taste of any meat, as well as birds and fish. After cooking, it can be easily stored in the refrigerator and use to improve the taste of the set of dishes. For the preparation of cranberry watering, it is suitable for both fresh and frozen berry, which you need to definitely deforn before cooking. So, the recipe looks like this.

Tomato sauce in Caucasian has a sour sweet taste with sharp notes, so perfectly suitable for kebabs and meat medallions. Prepared very quickly and does not require cooking.

I admit that almost always, planning a daily and festive menu, starting with sauces and cold snacks. For me, most dishes begin with a truly good sauce that I can cook or offer my home and guests. Recipe for live tomato sauce with greens without heat treatment Borrowed a long time ago from the Georgian girlfriend and since then periodically, the balls of their guests or enjoy acute delicacy in proud loneliness. I suggest my brand recipe for lovers of acouty-sour-sweet and tomato! And I will help me cooking my new.

Recipe information

Cuisine: Caucasian.

Cooking method: with the help of a blender or shredder.

Total cooking time: 10 min.

Ingredients:

• tomatoes ripe strong - 2 pcs.
• tomato paste shop - 1 tbsp. the spoon
• fresh kinza - 3-4 branches
• fresh dill - 3-4 branches
• garlic - 1-3 medium-sized teeth
• chili pepper burning - ½ pod
• lyme / Lemon juice - 1 tbsp. the spoon
• sugar Sand White - pinch
• olive oil olive - 2-3 tbsp. spoons.

How to cook tomato sauce without heat treatment

1. 
   
   In the shredder / combine bowl, put the tomatoes sliced \u200b\u200bon large parts, clean and dry greens, purified garlic cloves and chili pepper rings. Grind at low speed for 30-60 seconds. Time depends on the power of the blender.



Advice:

tomatoes grade "Cream" - perfect option for cooking sauce;

if the tomatoes are very juicy - remove the wet flesh with a teaspoon;

tomatoes are desirable to use with a skirt;

chile's burning pepper must be released from seeds - otherwise pepper sharpness eclipses the taste of sauce.

2. 
   
   To crushed tomatoes with greens and garlic add a real tomato paste - thick and unsalted. Sprinkle with sugar + salt and pour 2 spoons of olive oil.
3. 
   
   Mix with a blender for 20-40 seconds to homogeneity. Important: Do not turn the sauce in the puree - small pieces should be felt in it.
4. 
   
   Ready sauce try on salt, pepper. Olive oil lemon juice (If the tomatoes are not acidic) and decorate kinsee leaflets. All - Live Tomato Sauce fast cooking Ready!
5. But I recommend cooking sauce, shifting into small jars / containers, send to the refrigerator at least 30 minutes, and then serve on the table in beautiful jars or shifting into the sauce. From above must be sprinkled with delicious olive oil.
   
   
   
6. Live tomato sauce is perfectly combined with any daily and festive dishes From meat, birds and game. But many, including me, prefer a spoonful of the sauce to put on a hunk of fresh bread, sprinkle with olive oil and enjoy a sharp-sour and very tomato taste!
   
   
   
7. I recommend to prepare the optimal portion of the sauce for one day. In any case, keep a live sauce of fresh vegetables and greens without any heat treatment, one should exclusively in a dark and cold place and no more than a day.