Thick tomato paste in a slow cooker
0
813
Kitchen
Eastern European
Calorie content
101.6 kcal
Portions
0.5 l.
Cooking time
60 minutes
Proteins *
0.1 g
Fats *
5.1 gr.
Carbohydrates*
25.6 g
To make tomato paste quickly and easily, you can adapt the multicooker. In it, the process of stewing tomatoes is more active and delicate - there is no risk of burning, and you do not need to constantly stir the tomato mass. Perhaps the only drawback to this method is the ability to prepare a limited amount of tomato paste at a time. We suggest using basil and garlic to add a spicy aroma to the paste. These products are ideally combined with tomatoes, emphasizing and enhancing their natural flavor.
Ingredients
Cooking process
Before preparing the pasta, we thoroughly rinse the tomatoes and dry them on a towel. Peel the garlic, wash and dry it as well. First, cut the tomatoes crosswise into two parts and squeeze each half to squeeze out excess juice - this way the tomato paste will end up thicker. Then we cut the parts into small pieces of arbitrary shape, simultaneously cutting out the trace from the stalk with the tip of a knife. We do not use the remaining juice for the pasta: it can be disposed of, for example, for making a tomato drink.
Pour olive oil into the multicooker bowl and put chopped tomatoes. We close the device with a lid and set the “Extinguishing” mode for forty minutes. When the signal of readiness sounds, we check the tomatoes - they should soften well and completely lose their shape. If the tomatoes were used too dense and hard, then forty minutes until fully cooked may not be enough. In this case, add another ten to fifteen minutes on the same mode and continue to simmer until tender.
Wash the basil greens and dry them with a towel. Pass the garlic through a press. Add basil to the stewed tomatoes and punch the mixture with a blender until a homogeneous mass is obtained. Then add chopped garlic, salt, granulated sugar and mix. We close the multicooker with a lid and set the "Extinguishing" mode for another thirty minutes.
Banks and lids for packaging tomato paste are pre-washed with soda solution and sterilized in any convenient way. Put hot tomato paste in sterile dry jars and immediately tighten with dry lids. Turn the canning upside down and cover with pillows or wrap it in a blanket for slow cooling. We remove the cooled blanks in a cool dark place for storage.
Bon Appetit!