Tomato paste from tomatoes you lick your fingers for the winter
0
1442
Kitchen
Eastern European
Calorie content
43.6 kcal
Portions
1 l.
Cooking time
60 minutes
Proteins *
1 gr.
Fats *
10.1 gr.
Carbohydrates*
6.3 gr.
Sometimes the most delicious dishes are made with completely simple ingredients. The same can be said about this tomato paste. Incredibly juicy, rich and aromatic, but not containing any special spices and ingredients. Only tomatoes, onions, garlic, salt and a little vegetable oil. The entire cooking process with step by step photos is described in detail below.
Ingredients
Cooking process
We thoroughly wash the tomatoes, dry them and cut them into small pieces of arbitrary shape, simultaneously cutting out the traces of the stalks and any other defective areas with the tip of a knife. Place the tomato slices in a wide thick-walled saucepan and add the vegetable oil. Lightly crush the tomatoes with a pusher, so that the juice stands out, and the mass of the tomatoes takes on a more liquid character.
Bring the mass to a boil and cook for twenty minutes. During cooking, the pasta needs to be stirred all the time, since it burns easily. Jars and lids for packing tomato paste with my soda solution and then sterilized in any convenient way. Put hot tomato paste in dried sterile jars and immediately tighten the lids. Turn the seams upside down and wrap them in a warm blanket. In this position, let the tomato paste cool completely, and at the same time go through the passive sterilization stage. After cooling, we remove the workpiece in a cool, dark place for storage.
Bon Appetit!