Tomato paste without vinegar for the winter

We offer you a great option for cooking tomatoes minced with garlic. This type of seaming may well serve as an alternative to store-bought ketchup. Tomatoes are not heat treated, therefore they retain all vitamins, the only condition is storage in the refrigerator.

Tomato paste is an indispensable product in the preparation of many dishes. Store-bought counterparts contain dyes and preservatives, so making tomato paste at home is a great idea! After all, it turns out to be useful and, most importantly, natural. At first glance, it may seem that making tomato paste is difficult, but it is not.

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.

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 prolonged 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 during 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 a lot of effort and time to cook it. But the result is worth it.

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.

Tomato paste can be "enriched" with additional flavors. Bell pepper is the best for such a purpose. It will add delicate piquancy and successfully emphasize the natural taste of tomatoes. Such a paste is perfectly stored all winter even without vinegar, since tomatoes already contain natural acid, which reduces the risk of premature spoilage.

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.

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 cooking the pasta, you need to remove the juice from the tomato pulp - then the sauce will turn out thick and rich.

Chopped tomatoes with peppers and onions are transferred to a saucepan and mixed with each other. Salt, sugar are added to them, and everything is cooked for about 40 minutes. Vegetables are laid out in sterile jars and rolled up. It turns out to be a very tasty and aromatic addition to various dishes.