Tomato paste through a meat grinder without vinegar
0
907
Kitchen
Eastern European
Calorie content
56.2 kcal
Portions
1 l.
Cooking time
60 minutes
Proteins *
1.1 gr.
Fats *
10.1 gr.
Carbohydrates*
3.8 g
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).
Ingredients
Cooking process
After the specified time, add coarse salt, black and allspice peas, vegetable oil to the tomato mass. It is important to use coarse salt, table salt. Fast dissolving fine can give unpredictable results in blanks for the winter. If you use extra virgin olive oil, a specific Mediterranean flavor will appear in the finished paste. In the case of refined butter, the taste of the pasta will turn out to be classic, soft. After adding salt, pepper and oil, we continue cooking for another forty minutes. The mass will evaporate moisture and become thicker.
Banks and lids for packaging tomato paste are pre-washed with soda solution and sterilized in any convenient way. Let the sterile container dry completely. We spread the hot tomato paste over the jars and tighten the lids. Turn the seams upside down and wrap them with a blanket until they cool completely. We put the cooled blanks for storage in a dark, cool place.
Bon Appetit!