Tomato paste without sterilization at home for the winter
0
840
Kitchen
Eastern European
Calorie content
24 kcal
Portions
2.5 l.
Cooking time
80 minutes
Proteins *
1.1 gr.
Fats *
0.2 g
Carbohydrates*
3.8 g
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.
Ingredients
Cooking process
Before cooking, wash the tomatoes thoroughly and dry them with a towel. Cut out the trace from the stalk with the tip of a knife. Cut each fruit into two halves and squeeze each with the palm of your hand, trying to squeeze out excess juice. Of course, we save the valuable liquid. You can make an excellent refreshing drink out of it; you don't need it for tomato paste.
Place the mashed potatoes in a saucepan and add salt. We put the container on the stove and heat the tomato mass to a boil. Boil tomato paste to the desired thickness. Typically, it takes approximately one hour to reach a standard sauce consistency. We set the temperature of the plate to a minimum so that the boiling is not very active. Do not forget to periodically stir the paste with a spatula to avoid burning.
Jars and lids for tomato paste are pre-washed with soda solution and sterilized in any convenient way. Let the jars and lids dry completely. Put the hot tomato paste into the prepared container and immediately tighten it with dry lids. Turn the blanks upside down to check the tightness and wrap them in a warm blanket. In this position, let the tomato paste cool slowly, after which we put it in a cool dark place for storage.
Bon Appetit!