Tomato paste through a meat grinder at home for the winter
0
3078
Kitchen
Eastern European
Calorie content
105.8 kcal
Portions
1.5 l.
Cooking time
70 minutes
Proteins *
0.6 g
Fats *
0.1 g
Carbohydrates*
26 gr.
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.
Ingredients
Cooking process
Before you start cooking tomato paste, it is important to note that the more ripe and fleshy the fruits are used, the more tender and rich the finished sauce will turn out. You can use tomatoes of an ugly shape, not a condition that is no longer suitable for pickling as a whole. But you need to make sure that there is no rot, green immature areas and other defects in the fruits. Selected tomatoes are carefully washed, dried and cut into pieces. We pass the slices of tomatoes through a meat grinder. Throw away the skin that will remain on the inner cutting parts of the device.
We tie the corners of the gauze to form a bag. We hang it over a bowl and leave the tomato puree to strain for several hours. It is convenient to do this at night, and in the morning start cooking pasta. The juice that drips off is not used for the pasta, but it can be used to make a refreshing tomato drink.
After straining, put the thick tomato paste in a saucepan, add salt and granulated sugar to it. Boil on medium heat to the desired thickness. It will take about thirty minutes to cook. I wash the jars and lids with a soda solution and sterilize in any usual way. Put the hot paste in a dry sterile container and immediately roll up the lids. We wrap the jars with a blanket until they cool completely, after which we put them for storage in a cellar or refrigerator.
Bon Appetit!