Tomato paste through a juicer for the winter
0
1782
Kitchen
Eastern European
Calorie content
24 kcal
Portions
3 l.
Cooking time
120 minutes
Proteins *
1.1 gr.
Fats *
0.2 g
Carbohydrates*
3.8 gr.
Using a juicer to make tomato paste is a great idea. This device successfully separates the cake from the juice and avoids the process of grinding the tomato mass through a sieve. But there is an additional point - the need for long boiling, since it is required to evaporate most of the moisture from the squeezed juice.
Ingredients
Cooking process
Wash the tomatoes with running water, dry them and cut them into slices, simultaneously cutting out the traces of the stalks with the tip of a knife. If there are defective areas, we also remove them. We put the pieces of tomatoes in a large saucepan, crush them a little with a crush or a spatula and put them on the stove. Heat the tomatoes to a boil and cook for thirty minutes until they soften. Remove the pan from the stove and let the tomato mass cool to a warm state to make it easier to work with the juicer.
We pass the tomato mass through a juicer. If the device is powerful and leaves behind almost dry cake, then it is enough to skip the tomatoes once. If the cake remains wet, squeeze it a couple more times. The resulting paste cake is no longer used, but it can be disposed of in the preparation of other dishes.
Banks and lids for tomato paste are pre-washed with soda solution and sterilized in any usual way - using an oven, microwave, steam, etc. We let the banks dry on their own. We spread the hot tomato paste on a dry sterile container and immediately tighten the lids. Turn the blanks upside down and wrap them in a warm blanket until they cool completely. Store the cooled tomato paste in a cool dark place.
Bon Appetit!