Tomato paste at home: a recipe for winter made from fresh tomatoes how to make in a slow cooker, the oven, without vinegar, Apple + reviews

For those who like to cook soup, stew, spaghetti, recipe tomato paste at home is just necessary. Unlike industrial homework contains no chemical thickeners, preservatives.

6 hours. 10 servings. Easy to prepare

Natalia Strelnikova 27 Dec 2017104

The content of the article

  • 1 Preliminary calculations
  • 2 Features cooking
  • 3 Classic recipe of tomato paste and original variations
    • 3.1 Traditional
    • 3.2 Onion
    • 3.3 Apple
    • 3.4 Spicy
    • 3.5 With horseradish
    • 3.6 In a slow cooker
    • 3.7 out Of yellow fruit
    • 3.8 In the oven
  • 4 Reviews: “to Reduce the need for a long time”

Tomato paste GOST is a product made from grated tomatoes, which contains not less than 25% and not more than 40% dry matter. If the water in the composition exceeds 40% is tomato puree, not paste. Good-quality paste-like product are easy to verify: spoon well stuck, not falling to one side.

Preliminary calculations

Before you cook the tomato paste from fresh tomatoes, you should make calculations to understand the number of required ingredients for the desired volume. Usually in the cooking process is uvarka twice. Excess moisture evaporates, the pan is just a thick tomato pulp. In the table the calculated number of ingredients from which you can get a half-liter, liter or 2 liters of ready-made paste.

Table — Calculation of ingredients depending on the volume of containers

IngredientsBank 500 mlBank 1 lBank 2 l
Tomatoes1.5-2 kg2.5-3 kg4-5 kg
Sugar50 g50-100 g100-200 g
Salt30 g30-40 g80-100 g

The calculations are approximate, the final output depends on ripeness, meatiness, fruit quality and formulation. The proportions of additional ingredients that can break to your liking, for example, to make the pasta salty. Acidic tomatoes it is recommended to sweeten well, and watery fruits to take a little more. Don’t forget that the extra vegetables are also added to the volume of the final product.Especially cooking

Before you proceed to step-by-step execution of the recipe, you should be familiar with the peculiarities of the cooking process so as not to be disappointed in the result. If the hostess had never cooked pasta, and don’t understand what should happen in the end, six key nuances to give an idea of the cooking process.

  • The choice of fruit. Pasta should select fleshy and ripe tomatoes. Green or dense fruit with lots of seeds and liquids not suitable — they have a long boil. Besides the ripe fleshy fruit is much more fragrant and tastier. Rotten, overripe, bursting tomatoes should be removed.
  • Preparation of tomatoes. Skins and seeds tomato paste is not needed. To get rid of them. This is incised crosswise the fruits are blanched — scald with boiling water, or immersed for three minutes in boiling water. After this procedure the skin is easily removed. Get rid of the skin in another way: boil the tomato slices, then grind through a sieve.
  • Grinding. Grind the peeled tomatoes with the seeds juicer, blender, grinder, food processor, grind on a grater. The resulting mash was passed through a sieve to remove large particles and seeds.
  • The selection of herbs and spices. Here all especially individually. Tomato paste, unlike ketchup, no extra spices and seasonings. It is not necessary even to sweeten and add some salt. If you wish to give a spicy flavor to the filling, it is recommended to take oregano, coriander, Basil, parsley, paprika, red pepper.
  • Getting rid of the liquid. The hardest part of the recipe of tomato paste to achieve density. To achieve the desired consistency, you can use one of the methods of getting rid of excess moisture. The easiest way to boil down the tomato purée in the pan, not forgetting to stir, or to evaporate in the oven (will take a couple of hours). You can also hang the puree in a thick muslin bag over a bowl, leave overnight. Excess moisture to drain.
  • Sterilization. Not everyone likes to sterilize cans — it takes time and effort, and the summer heat adds to the discomfort. However, without sterilization of the workpiece will not be stored for a long time. You must at least banks scalding with boiling water several times and dried. Sterilize using the oven or the microwave. Just pour into the container some water, put the heat up for a few minutes.
  • Tomato paste is cooked for a long time. It is therefore recommended to allocate a special day for preparations. To stand over the stove for half a day makes no sense, but should periodically keep an eye on the contents of the pan, stirring with a spatula.A classic recipe of tomato paste and original variations

    Below are recipes for home-made tomato paste for the winter classic and with the addition of different spices, vegetables, and fruits. Realizing the principle of the preparation, cooks can experiment with ingredients yourself.


    Description. This “basic” method, how to make tomato paste at home. Optionally the workpiece can be salt, but it is recommended to do without any spices. It is 100% natural product.

    What you need:

    • tomatoes — depending on the volume of the container;
    • salt — as desired.

    How to do

  • Cut into large slices (cut into four pieces).
  • Tightly fold it into the pan to the top, put on medium heat.
  • Wait until boiling, boil for about half an hour (make sure the juice didn’t run).
  • Set a sieve over a clean saucepan.
  • Lay out small portions of boiled tomatoes, with a spoon through a sieve.
  • The resulting cake throw, and mashed the flesh is put to fire.
  • Uvarovite about three hours, stirring occasionally.
  • When the liquid will become two times less, continue cooking, stirring constantly, so that the juice does not burn.
  • Having achieved the desired consistency, remove the pan from the heat, pour the contents in the prepared sterile containers.
  • Leave to cool upside down.
  • The more carefully ground the tomatoes, the more the final product. Should remain only a few grams of cake. For example, eight kilos is roughly 800 grams of paste.Onion

    Description. Tomato paste is fragrant and spicy. Salt and sweeten the workpiece can at its discretion based on table calculations and a variety of fruits.

    What you need:

    • tomatoes — 3 kg;
    • onions — 500 g;
    • 3% vinegar — 100 ml;
    • Laurel leaf — four of them.

    How to do

  • Slice the tomatoes and onion slices, add to a saucepan with a thick bottom.
  • Add Laurel, turn on the stove.
  • Boil for about an hour, making sure the vegetables don’t burn to the bottom.
  • Let cool to room temperature, RUB through sieve.
  • Uvarovite to your desired consistency (may take two to three hours).
  • Season as desired, simmer for another ten minutes.
  • Pour into prepared containers, roll.
  • Apple

    Description. There are several recipes of tomato paste from tomatoes and apples for the winter. In one case come from fresh fruit, sliced and chopped along with the tomatoes.

    What you need:

    • tomatoes — 3 kg;
    • sour apples — two pieces;
    • onion — one head;
    • 6% vinegar — 30 ml.

    How to do

  • Prepare a small piece of linen cloth.
  • Cut the fruit into pieces, run through the juicer.
  • Wrap the resulting liquid puree into a cloth, tie tightly.
  • Hang over a bowl, leave overnight.
  • In the morning drain the liquid, and a mass of tissue put into the pot.
  • Add salt, boil half an hour.
  • Add vinegar solution, leave for another five minutes.
  • Pour into jars, cover with lids.
  • Sterilize in a pot or the oven.
  • Roll, flip, wrap to cool.
  • If you want you can add celery. It must clean, boil and mash. Will also provide spice garlic clove or a pod of hot pepper. Allowed to put them all, and after obarky removed and thrown out. The longer the spices will be in the tomato mass, the sharper get the sauce.Spicy

    Description. A simple recipe, in which the paste is fragrant, wholesome and delicious.

    What you need:

    • tomatoes — 4 kg;
    • onion — one thing;
    • 3% Apple vinegar — one Cup;
    • black polka dots — 20 pieces;
    • rosemary — 10 g;
    • cinnamon stick four pieces;
    • Lavr — four leaf.

    How to do

  • Slice the piles of vegetables.
  • Put in a pot, simmer for half an hour.
  • RUB through a sieve.
  • Bring to a boil on a small fire.
  • Wrap spices in a small piece of gauze, dip it in the pot.
  • Wait until boiling, boil for another half an hour.
  • Remove the gauze bag.
  • Salt, sugar, uvarovite to desired consistency.
  • Stir in the vinegar for ten minutes until tender.
  • Pour into jars, roll covers.
  • With horseradish

    Description. The recipe is convenient because it does not require cooking. So if you are planning to prepare a savory snack for the winter, be sure to sterilize the jar. The result is not just tomato paste for the winter, but a real khrenodyor or throat-rips.

    What you need:

    • horseradish root — 300 g;
    • tomatoes — 1 kg;
    • garlic — 100 g;
    • vegetable oil.

    How to do

  • Peel the root, cut into small bars.
  • Problanshirovat tomatoes, cut the flesh into slices.
  • Peel the garlic teeth.
  • Grind ingredients into a paste, for example, with the help of a food processor.
  • Add salt to taste.
  • Wrap in a clean cotton or linen cloth, leave overnight in a suspended state, to drain excess moisture.
  • Put the paste in a sterile jar, leaving some space to the edge of the neck.
  • Pour oil about an inch.
  • Close, put into storage.
  • It is better to use small pots to consume a snack immediately after opening. Containers with no lids you can close with cling film in several layers.In a slow cooker

    Description. Recipe of tomato paste in a slow cooker for the winter is simple. It is sufficient to set the mode “Stewing” and “Pastries”.

    What you need:

    • tomatoes — 3 kg;
    • dried herbs — to taste.

    How to do

  • Cut the fruit into slices.
  • Put in a bowl multivarki.
  • Set the mode “Stewing”, cook for half an hour.
  • Wipe the resulting puree through a sieve to separate the seeds and skins.
  • Place back in the bowl.
  • Stir in dried herbs.
  • Set the mode “Pastries”.
  • Open the lid and cook for a further 40 minutes.
  • Do not forget to stir.
  • After the acquisition of desired thickness pour the pasta on the banks.
  • Yellow fruit

    Description. Quickly prepare a delicious pasta can of yellow tomatoes through the blender. Unlike red counterparts, yellow fruit is more fleshy, soft and sweet.

    What you need:

    • tomatoes yellow — eye;
    • 9% vinegar — teaspoon for every 0.5 liters.

    How to do

  • Slice the fruit into wedges.
  • Grind in a blender or a submersible unit in the pan.
  • Place the puree on a low heat.
  • Bring to the boil, leave for 40 minutes.
  • Pass through a fine sieve, again bring to a boil.
  • Boil pasta to desired consistency, not forgetting to stir.
  • Pour in the banks.
  • From top to pour in the vinegar.
  • Ocuparte, flip.
  • Wait until it cools down, put into storage.
  • In the oven

    Description. One of the options to maxdelete tomato paste without vinegar in the oven. Evaporate the liquid in this way is convenient: you can go about your business while the pasta is slowly languishing. Seasonings are added to taste, are optional components.

    What you need:

    • tomatoes — 4 kg;
    • ground coriander, cinnamon — teaspoon;
    • carnation — ten buds;
    • fresh herbs — parsley, celery, dill.

    How to do

  • Problanshirovat and clean fruit.
  • Chop the flesh into a puree, pass through a sieve to remove seeds.
  • Pour into a deep container (e.g. a baking dish), the sunflower, put it in the oven.
  • Set the temperature to 200°C and leave for two hours.
  • Check during cooking paste consistency, stir periodically.
  • Add the ground spices, greens tie beam and submerge in sauce.
  • Cook for another half an hour.
  • Remove from the oven, remove the green “bouquet”.
  • Pour into containers, roll, flip.
  • Take for storage when the workpiece has cooled.
  • Not necessarily to make a paste in jars. You can do without conservation or not to add the vinegar, keeping food fresh for the whole winter. Pour the finished pasta for silicone forms for baking muffins, place in freezer. Frozen pellets put in bags with zip, leave on storage.

    Of the workpiece in the winter you can cook delicious soups, sauces, vitamin juice. Adhering to the basic principles, natural cook can come up with a recipe of tomato paste from tomatoes for the winter, experimenting with oil, spices, vinegar, aromatic herbs.

    Reviews: “to Reduce the need for a long time”

    I did the other day, Tom wanted. pasta, then I decided to experiment. To reduce the need for long tomatoes. Tomatoes through the juicer, then pulp with seeds rubbed through a fine sieve to seeds not included. All this mass was verivala in an enamelled saucepan over a slow fire. 4 liters of juice with pulp has turned out incomplete litavka — 800-900 grams. When Uvarov half, added sugar, salt to taste. In marlechku put 4 cloves, garlic, three cloves, a bit of bitter red pepper — I dry ground about 1/3 h spoon, black polka dots, you can still any spices what like) and there, stew. At the end poured 0.5 tsp. vinegar 90%. You can roll up in banks and sterilize, but I’m so to eat. The more boil down, the more will be similar to ketchup.

    Dreams do come true https://mnogodetok. ru/viewtopic. php? t=23832

    Did it… two in one:D Tomatoes — 4 kg, salt-coarse (stone) — 3 tbsp., 2 tbsp. spoons of sugar, olive oil — 0.5 cups. Chop the tomatoes in small pieces and cook for 20-30 minutes until they are soft. Then skip all the tomatoes through a sieve or a special device. Tomato pulp to collect in one container, add salt, sugar, oil. Cook the tomato paste until desired thickness, about 1.5 — 2 hours. Pour into sterilized jars and roll up. While the pasta is cooking, we take the mass which is left over from wiping and add to the grated carrots, onions. Add to sugar, salt, butter and cook for 20 minutes, put in sterilized jars, add to each jar 1 tablespoon of 9% vinegar and preserve. Here you peretarka ready for the winter.

    Verunya, http://www. tomat-pomidor. com/newforum/index. php? topic=1037.0

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