How to cook tomato paste at home: simple recipes

Homemade pasta from tomatoes is much more useful than a store analog. There are no surpluses of salt, preservatives, dyes and thickeners in it. This workpiece is stored for a long time. In addition, it is simply more delicious. But not all the mistresses know how to make homemade tomato paste. At first glance such a thing may seem too complicated, especially for beginners. In fact, it's not like that at all. Understand how to prepare tomato paste at home, under everyone's power. Here are a few great ways.

How to cook tomato paste at home? Option one

To prepare six hundred milliliters of pasta, you need two kilograms of ripe tomatoes and a tablespoon of salt. It is better to choose the ripe, fleshy and fragrant fruits, they will give the ready-made sauce a particularly rich taste. Rinse the tomatoes and cut them as small as possible. Transfer to a deep saucepan with thick walls and send to fire. If it turns out that there are too many fruits, do not worry - they will decrease several times during the heating process. Estimate the point to which in the pan should reach a volume of six hundred milliliters - to this level, the mass will have to be evaporated during cooking. Stir the fruit, which soon will give the juice and turn into a gruel. As soon as this happens, the contents of the pot should be ground with a blender and salt. If you want a homogeneous, pitted product, wipe the finished product through a sieve. This product should be held on a medium-heat fire, stirring occasionally. Be careful: high density of mashed potatoes leads to splashes, and burns from tomatoes on the skin can be very painful. Evaporate the mass in this way to the desired volume. This will take about four hours. Before you prepare a tomato paste at home, do not forget to sterilize the jars. Transfer the prepared paste to a pre-prepared container, pour a thin amount of vegetable oil over the product and tighten the lid tightly.

How to cook tomato paste at home? Option Two

You need three kilograms of ripe tomatoes, onions, three tablespoons of sugar, two tablespoons of salt, one - natural apple cider vinegar, and spices to taste. Before you prepare the tomato paste at home, go through the fruit and cut off all the defects. Grind them with a blender or meat grinder and transfer to a saucepan. Do not fill it to the full edges when cooking this way - it will foam during cooking. For mixing, use a wooden spoon with a long handle. Boil the pasta about sixty minutes to evaporate about a third of the liquid. If you do not take the product for too long, it retains the maximum of useful substances, so your harvest will not just be an excellent component for soup, pasta or vegetable stew, but also a real source of vitamins during winter colds. Tomatoes are useful for the heart, strengthen immunity and help maintain an attractive appearance.