Spicy tomato paste for the winter
0
617
Kitchen
Eastern European
Calorie content
132.8 kcal
Portions
0.7 l.
Cooking time
40 minutes
Proteins *
3.1 gr.
Fats *
5.7 g
Carbohydrates*
35.9 g
Ordinary tomato paste will play in a completely different way if you spice it with hot pepper, garlic and mustard. Crushed juniper berries will also add a special aroma. This tomato product can be served as a sauce, and not only used for cooking. In order for the consistency of the paste to be smooth and uniform, you will have to rub it through a sieve - it is time consuming, but the result is worth it.
Ingredients
Cooking process
We wash the tomatoes from surface contamination. We make a cruciform incision on each with a sharp knife. We put the tomatoes in a deep bowl and pour boiling water over them - the water should completely cover the tomatoes. We heat the vegetables for five minutes, after which we drain the water. We remove the top skin from each tomato - after exposure to boiling water, it easily leaves.
Cut the peeled tomatoes into small pieces and place them in a saucepan. Peel the onions, wash, dry and cut into small cubes. Pour the onion into a container for the tomatoes. Add half a glass of water to the pot and place it on the stove. Bring vegetables to a boil and simmer for fifteen to twenty minutes, until each bite is tender.
Peel the garlic, rinse and dry. We pass the cloves through a press and add to the pasta. We crush the juniper berries with the flat part of the knife blade and also pour into the tomato mass. Then add granulated sugar, salt to taste, hot ground pepper, mustard and mix everything thoroughly. Bring the tomato paste to a boil, boil for ten minutes to evaporate some of the moisture. After the specified time has elapsed, pour in the vinegar, mix, cook for another minute and remove from the stove.
The container for packaging tomato paste is pre-washed with a soda solution and sterilized in any usual way. We do the same with the lids. Put the hot paste into prepared dry containers and immediately tighten it with dry sterile lids. Turn the seams upside down and wrap them in a blanket for additional passive sterilization. After cooling down, you can put the paste in a cool, dark place for storage.
Bon Appetit!