Tomato paste without sterilization for the winter

Tomato paste is a versatile dressing used in the preparation of various dishes, sauces, gravy, etc. Using a blender for cooking tomato paste for the winter simplifies this process at times, saves time. The tomato paste prepared according to this recipe has a bright and rich taste due to the combination of all the ingredients.

Sometimes the most delicious dishes are made with completely simple ingredients. The same can be said about this tomato paste. Incredibly juicy, rich and aromatic, but not containing any special spices and ingredients. Only tomatoes, onions, garlic, salt and a little vegetable oil. The entire cooking process with step by step photos is described in detail below.

Basil and garlic are perfect for tomatoes! When these products are combined, they create incomparable taste and aroma. Tomato paste with the zest of garlic and the aroma of basil will transform any dish, be it chicken chops, simple pasta or juicy meat steak. Making tomato paste at home will take time and effort, but they are fully justified by the chic taste of the finished sauce.

Using a juicer to make tomato paste is a great idea. This device successfully separates the cake from the juice and avoids the process of grinding the tomato mass through a sieve. But there is an additional point - the need for long boiling, since it is required to evaporate most of the moisture from the squeezed juice.

If homemade tomato paste is a frequent guest on your table, then you should take a closer look at this recipe. Vinegar is not used here, as, in fact, sugar. The taste of the sauce is as natural and natural as possible. This pasta is good for every day. In order to soften the tomato sourness, we suggest using a little vegetable oil. Olive cold pressed or any refined will do (if you don't like olive notes in the finished product).

Tomato paste can be made easily at home. And in terms of the quality of the composition and taste, it will compare favorably with its store counterparts. The most important thing is to select high-quality raw materials, finely chop it, strain it from excess juice and boil it until thick. At home, a meat grinder is just perfect for chopping tomatoes. The puree after it turns out to be fine-structured and homogeneous. And to achieve the ideal thick consistency of tomato paste, you just need to squeeze it through cheesecloth before cooking.

Tomato paste has a pronounced rich taste and a thicker consistency than tomato sauce. With pasta, it is easy to achieve a flavoring accent in the cooking process, without disturbing the intended thickness of the dish. Home-made pasta is valued much higher than store-bought pasta, since it does not contain preservatives and is completely natural. Of course, it takes effort and time to cook it. But the result is worth it.

The preparation of such a sauce with basil can be called an express version of the classic tomato paste. It is prepared quickly, without prolonged boiling and rubbing through a sieve. Basil gives it an amazing aroma and interesting taste. Such tomato paste will definitely become indispensable in the preparation of spaghetti sauce, pizza and various meat dishes.

Tomato paste gives the dishes a characteristic recognizable flavor with a delicate sourness. Borsch, various gravies, spaghetti with juicy sauce simply cannot be imagined without tomato paste. To prepare pasta in the summer for future use, you can also use substandard tomatoes. But at the same time, it is important that there is not a hint of rot, as this will immediately spoil the taste of the finished product.

This tomato paste with a special spicy flavor of coriander and garlic will decorate any dish. Meat steaks, kebabs, chicken legs or poultry fillet chops, even simple pasta in a company with this sauce get a completely different mood.It is important that such a paste is completely natural, without preservatives and dyes. This is why homemade products are highly prized.

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.

To prepare 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.

Tomato paste has a natural sourness, for which, in fact, is appreciated in cooking. To balance the tomato flavor, not only salt but also sugar is usually added to the paste. But in this recipe, we propose to do only with the addition of salt, so that the taste of the finished pasta is as close as possible to natural tomatoes. For such a harvest, the ideal raw material will be fleshy, dense fruits with thick walls and a minimum amount of juice.

To make tomato paste, only tomatoes and salt are required. Nothing more, just a concentrated tomato flavor. It is better to choose fruits that are fleshy, dense, so that the juice content is at a minimum. However, if the tomatoes are juicy, then the pasta also turns out delicious, but it will take much longer to boil it. For chopping tomatoes, it is convenient to use a meat grinder, stationary or submersible blender. From the specified number of tomatoes, two jars of tomato paste, 500 milliliters each, are obtained.

Every housewife should have tomato paste. This versatile sauce will make any dish taste better. Tomato sourness perfectly sets off the taste of meat products, decorates borscht, is indispensable in pizzas and for spaghetti. There are many variations in the preparation of pasta, in this recipe we will dwell on the raw method in detail: long-term boiling of tomato puree is not required. But before preparing the pasta, you need to remove the juice from the pulp of the tomatoes - then the sauce will turn out to be thick and rich.