Tomato paste through a meat grinder

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.

Basil and garlic are perfect for tomatoes! When these products are combined, there is an 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.

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.

According to this recipe, tomato paste is very aromatic. In addition to tomatoes, we also use bell peppers, some onions and a set of spices. This sauce will successfully emphasize the taste of any meat dish. The recipe is designed for a fairly large number of products. If you do not have a suitable cooking container of the required size at home, you can use two pots.

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.

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.

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, 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.

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.