Tomato paste. Homemade tomato paste for the winter recipe with photo

Summer succeeded! Fleshy, bright, filled with the summer sun and bird singing, the tomatoes just ask for your hands: it is impossible to pass by a bush without picking a couple of pieces and eating them right away.

Alas, the possibilities 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 that we take out a dilapidated grandmother's notebook from the stash and start creating according to her recipes - time-tested and more than one generation of eaters.

So the recipes tomato paste.

Tomato paste for the winter - a basic recipe

Not a single one can do without this sauce: to make it bright, rich and “correct”, you need the best tomato paste. The best - as a rule, cooked at home, 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 of 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, firm, but by no means unripe. The variety "Cream" is optimally suited.

My tomatoes, remove spoiled places. You can not cut the peduncle - we don’t need extra gestures, we save our efforts!

We cut the prepared tomatoes into halves (moreover, it is not necessary to chop them strictly vertically, the division here is absolutely conditional). We put it in a saucepan (preferably enameled), put the peeled onion there, 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 let the juice go.

Pass the cooled mass through a sieve. Skins, stalks and seeds should get into the cake. We ruthlessly throw it away, and boil the resulting mass over minimal heat until it decreases in volume by at least 5 times. Stir occasionally so the pasta doesn't burn. 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 cool. After that, jars of homemade tomato paste can be moved to the pantry and opened as needed.

Homemade tomato paste, prepared with your own hands, unlike the purchased counterpart, is useful because it has retained its taste and aroma fresh tomatoes. This is a concentrated mass obtained by boiling and rubbing ripe tomatoes, and retaining a lot of useful substances. There are two types of tomato harvesting: simple, unsalted pasta, and with the addition of salt.

IN different countries the taste of the pasta is different. Italians put in tomato spicy seasonings- garlic, basil, red pepper, oregano. The Greeks have a milder taste, they strive to preserve the taste of natural tomatoes. In the tomato paste of Caucasians, one can catch the characteristic nutty notes inherent in their cuisine.

How to prepare a tomato at home

Keep some tips for making your own tomato paste.

• For harvesting, select the most ripe tomatoes, not too juicy, fleshy.
• If you use your own tomatoes grown on the site, try to process them on the day of harvest, the vegetables will have more lycopene, a substance valuable for health.
• To spend less time boiling the tomato, be sure to drain the excess juice. If possible, put the mass obtained after grinding into a gauze bag. Hang to allow the juice to drain naturally.
• You can grind tomatoes in puree in any way possible. Use an electric meat grinder, juicer, adapt a blender or a regular sieve.

What can be added to the workpiece:

Simple pasta is good on its own, but made from ripe tomatoes, it will turn out fragrant and tasty. Many housewives, using concentrated tomato for restoring tomato juice, preparing sauce for spaghetti, pizza, cooking borscht, put various spices and spices in the product in advance. Add basil, dill, hot and black pepper, garlic.

Advice! In an open jar, tomato paste quickly becomes moldy. In order not to lose the leftovers, using a part, smooth the top. And then sprinkle with salt, or pour vegetable oil.

A simple recipe for tomato paste through a meat grinder

The easiest way to cook tomatoes at home. It is considered a classic because it does not contain any additives.

You will need:

• Red tomatoes - 10 kg.

How to prepare a homemade tomato:

Divide the tomatoes into halves and quarters. Cut off the whitish part of the stem.

Scroll through a meat grinder, or punch with a blender.

Drain excess juice. Pass through a sieve to remove the seeds and skin.

Put the bowl of puree on the stove. On a fire of low power, begin to boil the contents.

Soon the liquid will begin to evaporate, the paste will begin to thicken. The thicker the tomato, the more often it needs to be stirred.

Boil the mass to the required density. Depending on the juiciness of the tomatoes, this will take up to an hour, sometimes up to 1.5 hours. The product will darken and change color.

Fill the jars, roll up. Cool upside down under a towel.

The most delicious tomato paste - homemade recipe

According to GOST, a tomato contains only tomatoes and salt. A small addition and a change in cooking technology can turn ordinary pasta into a stunningly delicious sauce.

Required:

• Tomatoes - 4 kg.
• Salt - 4 large spoons.
• Olive oil - ½ cup (can be replaced with vegetable oil).

How to preserve for the winter:

1. Select tomatoes, wash. Cut into pieces, place in a saucepan.
2. Boil for 20-30 minutes. Count the time from the moment of boiling. The pieces will become soft.
3. Remove the saucepan from the heat. Cool the contents a little, then grind by rubbing through a sieve or colander.
4. Salt the rest of the mass, pour in the oil, stir.
5. Pour onto a baking sheet or wide dish with high sides.
6. Set to the maximum temperature (preferably 300 ° C).
7. Periodically look into the oven, if the top begins to darken quickly, lower the temperature. At the same time, stir the mass. The pulp will soon thicken.
8. Simmer the pasta for 1 hour, then moderate the intensity of the fire to 250 ° C. Continue to evaporate the liquid for another hour and a half.

How to store the workpiece

1. Arrange hot pasta in jars, pour a layer of oil on top, roll up under an iron lid.
2. Pour the tomato into small containers, cool, send to the freezer. Frozen pasta is stored for a very long time without losing taste and quality.

Tomato paste - recipe "Lick your fingers"

Spicy pasta can be served with meat, cabbage rolls, lasagna, added to borscht, pickle, kharcho.

Take:

• Tomatoes - 4 kg.
• Salt - 4 tbsp. spoons.
• Ground coriander, black pepper, cinnamon - a teaspoon.
• Clove sticks - 10-12 pcs.
• Dill, celery leaves, parsley, basil.

Cooking:

1. Cut out the white space around the stalks of the tomatoes. Cut into 4 pieces.
2. Fold in a sieve, put it in a pot of boiling water. When the pieces become soft, rub them into a separate bowl. Do it in several steps, as it is more convenient to blanch in small portions.
3. After collecting the entire mass, put to cook. After an hour, add spices and spices.
4. Continue cooking until the puree has reduced to a thick paste. The methods for storing the workpiece in winter are described above.

Recipe video step by step cooking homemade tomato paste for the winter.

Tomato paste is rightfully considered a universal dish. Soups, meat dressings, salad dressings, side dishes and much more are prepared on its basis. If in the summer season you can replace the product with fresh tomatoes, then in winter the housewives are forced to buy tomato paste. The store-bought product is stuffed with preservatives and flavor stabilizers, so it often causes heartburn. Many people prefer to comprehend the culinary niche, so they choose effective recipes for making tomato paste at home. Let's consider them in order.

Tomato paste: a classic recipe

• table vinegar (concentration 6%) - 125 ml.
• ripe tomatoes - 3.2 kg.
• onion - 2 pcs.
• granulated sugar- 120 gr.
• fine salt - to taste

1. Plum-shaped tomatoes are considered the best option for making tomato paste. The main thing is that they are ripe, dense, elastic, but in no case green.
2. Wash the tomatoes under the tap, dry with a towel to eliminate any hint of water. Cut out the stalk and other wrinkled / rotten places.
3. Start slicing the tomatoes. Grind them into two parts vertically or horizontally, the division is conditional, it is not necessary to chop them into 2 equal halves.
4. Peel the onion, place it in enamel pan, pour in 145 ml. filtered water. Pour chopped tomatoes, cover with a lid and turn on the fire.
5. On medium power, bring the mixture to the appearance of the first bubbles, then reduce the heat and start simmering. At low power, the mixture should be simmered for about a quarter of an hour. During this time, the tomatoes will start up the juice and soften.
6. After all the manipulations, turn off the heat and cool the future pasta to room temperature. Take a kitchen sieve, wipe the cooked ingredients through it. Be sure to put a deep bowl down, pasta will drain into it.
7. The peel, seeds and stalks will go into the cake (if you did not remove them). Also, onions will go into the remains, it is needed only for bactericidal action and aroma. If desired, you can skip the previously strained mixture a few more times.
8. Next, pour the mass into the pan and put it back on the stove. Simmer and stir until the pasta is reduced. As a rule, the mass will decrease in size by 5 points. It is at this point that the burner can be turned off.
9. Pour granulated sugar and salt into the hot paste, wait for the granules to dissolve. Evaluate the result, if necessary, adjust the taste, taking into account personal preferences. Immediately pour in table vinegar.
10. Sterilize jars and lids, dry the container so that the lid does not swell. Pour the hot pasta into a container, seal, turn upside down. Wrap each jar in a warm towel or blanket, leave to cool completely. Transfer the paste to long-term storage to the cellar.

Tomato paste in the oven

• tomatoes "Plum" - 3.7 kg.
• rock salt - 110 gr.
• crushed black pepper - 10 gr.
• ground coriander - 7 gr.
• cinnamon - 10 gr.
• carnation - 12 buds
• fresh dill - half a bunch
• basil, celery (fresh)

1. Sort through the tomatoes, exclude spoiled and too overripe. Wash them, dry them to remove all moisture. Cut off the rotten places, remove the stalks, chop the tomatoes into several sections.
2. Prepare a steam bath for the tomato. Take a saucepan, pour boiling water into it, put a colander or sieve on top. Put the tomatoes in it with the skin down, put on the stove. Boil the water for about 10 minutes so that the fruits are steamed.
3. Since there are a lot of tomatoes, it is recommended to divide the entire volume into 5-8 sections, and then process each batch separately. You may need to increase the duration of the heat treatment, it all depends on the degree of ripeness of the tomatoes.
4. When the tomatoes are soft, take a kitchen sieve. Substitute a wide pan under it, wipe the tomatoes. Throw away the cake, it will not be needed anywhere. Mix future pasta with spices, fresh chopped dill, basil and celery. Sweeten, salt.
5. Preheat the oven to 200 degrees. Take a baking dish with high sides (a baking sheet will not work), pour the tomato mass into it. Simmer the mixture for about 2.5 hours, open the door every 20 minutes and stir the composition. Control the consistency, the paste should become thick.
6. After the prescribed period, when the mass reaches the desired consistency, remove the basil and celery from it. Sterilize glass jars and lids, pour the paste into containers, cork. Turn upside down, wrap in a thick cloth.
7. Let the compound cool down room temperature about a day. After that send finished product in the pantry, cellar or refrigerator for long-term storage. Consume as needed.

• tomatoes - 1.3 kg.
• Bulgarian pepper - 1.2 kg.
• granulated sugar (preferably brown) - 225 gr.
• ground salt - 65 gr.
• red chilli pepper - 30 gr.
• olive oil - 110 ml.
• garlic - 1 head

1. Dip the tomatoes in a colander, rinse them under running water, then pat dry with towels. Cut out the inedible parts, make a cross cut on the skin.
2. Pour clean water into the pan and boil, immediately add the tomatoes, leave them to “gurgle” for 7 minutes. At this time, pour ice water into another container.
3. After 7 minutes, transfer the tomatoes to a second bowl. Let stand 3 minutes, then remove the peel. Chop the fruit into 4 equal parts, remove the seeds with a tablespoon or teaspoon.
4. Send the resulting fruits to a blender, bring to a state of porridge. If there are seeds in the mass, pass it through a sieve, eliminate the excess.
5. Pour the crushed tomatoes into a multi-bowl. Wash and de-seed the legumes and bell pepper, chop into small pieces, send to the tomatoes.
6. Pass the garlic through the crush, also place to the tomatoes. Pour spices, salt, oil, sugar and other ingredients there. Stir, close the multicooker, set the "Extinguishing" mode (duration 1 hour 25 minutes).
7. At this time, sterilize jars with lids. When the pasta is cooked, evaluate the result and proceed to packaging. After capping, wrap each jar with a warm cloth and place the neck on the floor.
8. When the tomato paste has cooled to room temperature, check for puffy lids. Then send the final product to the refrigerator, basement or cellar.

Italian tomato paste

• tomatoes - 4.7 kg.
• onion - 450 gr.
• pea pepper - 20 pcs.
• cinnamon capsicum - 1 pc.
• carnation - 13 buds
• olive oil or vegetable - 90 ml.
• table vinegar solution - 475 ml.
• salt 55 gr.

1. Clean the onion from the husk. Wash the tomatoes and remove the stalks. Cut the tomatoes into small pieces, chop the onion, pass the vegetables 3 times through a meat grinder.
2. Place the resulting porridge in a gauze bag, folding the fabric into 7 layers. Tie the edges, hang over the basin, leave overnight. During this time, the liquid will drain, you just have to transfer the mixture to a cauldron or a thick-bottomed pan.
3. Place seasonings in a linen bag, add a cinnamon pod, breaking it into small pieces. Put the container on the stove, bring the mass until the first bubbles appear.
4. As soon as the composition begins to boil, send a linen bag inside, simmer the product for another quarter of an hour. After the specified time, remove the bag from the dishes.
5. Add salt, pour in the vinegar solution, cook for 15 minutes. Start sterilizing jars and lids. After heat treatment, pour tomato paste into still hot containers, pour in a little oil and roll up.
6. Turn upside down, cover with a warm blanket. Wait for the tomato paste to cool down. After that, move the jars with the composition for long-term storage in a cool place.
7. If you plan to store the tomato paste in the refrigerator, you can seal the jars with plastic lids. In this case, the shelf life will decrease, it is advisable to use the product in the next month.

It is not difficult to prepare tomato paste from fresh tomatoes, if you have some knowledge regarding the procedure. Consider adding options ground pepper, cloves, coriander. Adjust the proportions of salt and sugar, cook the mass in a slow cooker or oven.

Video: spicy tomato paste

Tomato paste is used to prepare many dishes, it is needed in winter and summer, and if in summer it can often be replaced with fresh tomatoes, then in winter you have to use a purchased product. However, zealous housewives prepare tomato paste at home. It is much tastier than store-bought, besides it does not contain artificial colors, flavors, thickeners and 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 cook tomato paste at home

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

• Not suitable for tomato paste juicy tomatoes, we need fleshy and necessarily ripening 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 manually peeling the skin and seeds, grind the pulp in a blender or with a meat grinder.
  • Boil the tomatoes cut into slices, cool and rub through a sieve.
  • Use a juicer with a special nozzle 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 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 a 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 lids for them. It is preferable to choose jars of small volume. It is convenient to sterilize them in the oven.

The technology option often depends on the recipe chosen, but if it does not contain instructions on how exactly to grind the tomato pulp and evaporate excess liquid from it, then the hostess can use a method that seems more convenient and less laborious 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 heavy-bottomed pot.
• Remove the husk from the onion and cut it into small pieces of arbitrary shape.
• Put onion slices and laurel leaves to the tomatoes.
• Put the pan on a slow fire and cook until the skins of the tomato slices are separated. It will take about an hour. At this time, periodically you need to mix the tomato mass so that it does not burn.
• Remove the pan from the heat and wait until the tomato mass has cooled to about room temperature. Rub it through a sieve.
• Put the tomato paste back on the stove in the same saucepan. You need to cook it for so long until it decreases in volume by at least three times.
• Pour sugar and salt, pour in vinegar and cook for another 10 minutes.
• Pour into pre-prepared jars, roll up. After cooling, the jars can be stored in the pantry and opened as needed. Open jars should only be stored in the refrigerator.

Tomato paste according to this recipe is very tasty and fragrant. Its preparation at home takes a lot of time - about 5 hours, but the result is worth it. However, there are more simple recipes, focused, for example, on the use of a multicooker.

Tomato paste "Appetitka" (recipe for multicooker)

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

Cooking method:

• Wash the tomatoes, make cross-shaped incisions on their skins. Dip in boiling water for 5 minutes, then transfer to cold. Clear. Cut into 4 parts, remove the seeds with a teaspoon, chop the pulp with a blender and put in a multicooker bowl.
• Wash stinging and Bell pepper, remove the seeds from them, cut into several pieces and also chop. Put in tomatoes.
• Pass the garlic through a press and add to the multicooker bowl.
• Put in it all the other products (oil, salt, sugar), add vinegar, stir.
• Set the "Extinguishing" program for 90 minutes.
• Arrange in sterilized jars, seal them. After cooling, it is better to put the jars in a cool place, but you can store them at room temperature.

Prepared according to this recipe homemade pasta from tomatoes and peppers it turns out quite spicy. It can be used instead of a 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 slices 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, put on a baking sheet or in a baking dish.
• Put in the oven, preheated to the minimum temperature, for two hours.
• Remove the tray periodically and stir the contents.
• Arrange in sterilized jars, cork them.

This paste can also be spread out in plastic trays and frozen. In this case, it will need to be stored in the freezer; for use, it will be necessary to get the paste in advance.

Easy homemade tomato paste recipe

• 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
• Thick tomato juice pour into a linen bag and hang it over the pan for 8 hours (you can overnight).
• In the morning, transfer the tomato pulp from the bag to the pan.
• Put the pan on the fire, bring the tomato puree to a boil, pour in the vinegar, cook for a quarter of an hour.
• Salt and cook the same amount more.
• Arrange 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 delicious and keeps well even at room temperature. Its advantage is ease of manufacture, the absence of spices, which makes it possible to add it to almost any dish during its preparation. Fans of spicy dressings may like more complicated recipe homemade pasta.

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 stems from washed tomatoes. Cut the tomatoes themselves into slices and put in a cauldron or pan with a compacted bottom.
• Cut the peeled onion into half rings and add it to the tomatoes.
• Place the pot of vegetables on the stove and cook for 25-35 minutes until the skins are completely removed from the tomatoes.
• Remove from heat and let the mass cool to a comfortable temperature.
• Rub it through a sieve. Transfer back to saucepan.
• Wrap the pepper in cheesecloth and lower to the bottom of this pan. Put cinnamon sticks, rosemary, bay leaves there.
• Bring the mass to a boil, cook for a quarter of an hour and remove all the spices from it.
• Boil until the mass is reduced in volume by three times.
• Pour salt with sugar, pour in vinegar, boil 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;
• onion - 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.
• Turn the vegetables through a meat grinder, pour the resulting mass into a canvas bag, hang it over the basin overnight.
• In the morning, transfer the contents of the bag to a cauldron (it can be replaced with a saucepan with a thick bottom).
• Put all the spices in a small linen bag or gauze, while the cinnamon stick can be broken into several pieces.
• Put the cauldron on the fire and bring the tomato-onion mixture to a boil.
• Put spices in it, cook it for another 15 minutes. Take out the spice bag.
• Pour in salt, pour in vinegar, cook for another 10 minutes.
• Sterilize the jars and spread the tomato paste over them.
• Pour some oil into each jar.
• Seal the banks. If you plan to store tomato paste in the refrigerator, then you can close the jars with plastic lids.

If you make homemade tomato paste according to this recipe, it will turn out to be very fragrant. It can be served instead of pasta sauce, vegetable casseroles, use as a dressing in the preparation of fish dishes.

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

Tomato paste is a product obtained from ripe tomatoes by boiling. Tomato paste is very widely used in cooking, and today housewives and cooks simply cannot imagine how one can do without this versatile product. Tomato paste is especially popular in winter, when they disappear on the shelves. fresh tomatoes. Tomato paste gives dishes a pleasant taste. sweet and sour taste and beautiful red. Tomato paste is added to soups, all kinds of gravies, sauces, ketchups and dressings are made from it.

Tomato paste can be prepared at home, and such a paste is in no way inferior to factory-made tomato paste.

Recipe 1. Tomato paste ordinary

Products:

• ripe tomatoes
• Salt - to taste

Cooking method:

1. To prepare tomato paste, you will need a clean large plastic bag. Tomatoes should be washed well with water and cut into two parts.
2. Then the tomatoes must be passed through a meat grinder and the resulting tomato juice is poured into a plastic bag.
3. The package is suspended in such a way that excess juice stacks.
4. The package should hang for 12 hours, after which its contents are poured into an aluminum pan.
5. Put the pot with tomato puree on fire and bring to a boil.
6. After that, the fire is reduced and the tomato mass is boiled for another 15 minutes.
7. Then the mass must be salted and mixed well.
8. The finished tomato paste is laid out in prepared jars and rolled up.

Recipe 2. Italian tomato paste

Products:

• Ripe tomatoes - 2.5 kg
• Sugar - 100 grams
• Cinnamon - to taste
• Table vinegar 9% - 200 ml
• Cloves to taste
• Ground black pepper - to taste
• Salt - to taste

Cooking method:

Italian-style tomato paste turns out to be very tasty and healthy, since during its preparation the tomato mass undergoes a slight heat treatment, so the product retains its natural taste.

1. Ripe tomatoes are washed, cut into two or four parts, depending on the size of the tomato, and passed through a meat grinder.
2. After that, tomato juice must be poured into a bag that must be hung for 8 hours. During this time, all excess liquid will come out.
3. Then the tomato mass is transferred to a metal container and put on a small fire.
4. The mass must be brought to a boil and boil for 20 minutes, stirring occasionally.
5. After that, you need to make a bag of gauze and put spices in it and add sugar and vinegar.
6. Tomato paste is salted and a bag of spices is placed in it.
7. Thus, you need to boil the pasta for another 5 minutes, remove from heat and remove the spices.
8. Hot tomato paste is laid out in prepared jars and rolled up.

Recipe 3. Instant Tomato Paste

Products:

• Tomatoes - 3 kg

Cooking method:

1. Rinse the tomatoes well and cut off the spoiled places with a knife.
2. Next, the tomatoes are cut and chopped with a meat grinder.
3. Tomato juice is poured into a saucepan and boiled over low heat until the tomato mass is 3 times smaller. Tomato juice can be boiled in this way for several hours.
4. The result should be a mass, similar in consistency to thick sour cream.
5. No salt or black pepper is added to this tomato paste.
6. When the paste is ready, it is poured hot into prepared sterilized jars and rolled up.
7. Store tomato paste in the refrigerator or in the basement.