Sugar-free tomato paste for the winter
0
1135
Kitchen
Eastern European
Calorie content
24 kcal
Portions
1.25 l.
Cooking time
60 minutes
Proteins *
1.1 gr.
Fats *
0.2 g
Carbohydrates*
3.8 g
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.
Ingredients
Cooking process
We wash the tomatoes thoroughly to remove surface contamination. Dry on a towel - no extra moisture needed. Cut the fruit into freeform pieces to make it easier for the blender to cope with chopping. Footprints from the stalks can be omitted if they are small and tender. In the case when the trail has already become coarse, it is better to cut it off.
Put the resulting tomato puree in a fine sieve or cheesecloth and hang it over a clean container so that the juice can drain. Periodically, the puree must be stirred or squeezed with your hands in gauze. After about an hour or two, the paste will release excess liquid and thicken. The juice can later be used to prepare other dishes and drinks; it is not needed for tomato paste.
I wash the jars and lids with a soda solution and sterilize in any usual way, after which we let them dry completely. Put the hot tomato paste into the prepared container and immediately tighten the lids. Turn the seams upside down and wrap them with a blanket. In this position, let the workpiece cool completely and at the same time go through the passive sterilization stage. We put the cooled jars in a cool dark place for storage.
Bon Appetit!