Tomato paste for the winter with pepper
0
1698
Kitchen
Eastern European
Calorie content
116.2 kcal
Portions
1.5 l.
Cooking time
75 minutes
Proteins *
1 gr.
Fats *
0.2 g
Carbohydrates*
28 gr.
Tomato paste can be "enriched" with additional flavors. Bell pepper is perfect for such a purpose. It will add delicate piquancy and successfully emphasize the natural taste of tomatoes. Such a paste is perfectly stored all winter even without vinegar, since tomatoes already contain natural acid, which reduces the risk of premature spoilage.
Ingredients
Cooking process
Wash the tomatoes thoroughly from external contamination. We cut out all defective areas. Let the prepared tomatoes dry so as not to add excess moisture to the future paste. Then we cut them into pieces of arbitrary shape. We wash the bell peppers, free them from seeds and stalks, also dry them and cut them into pieces. Peel the garlic, wash it and let it dry.
We pass the prepared tomatoes and bell peppers through a meat grinder or punch with a blender - you should get a homogeneous mass. We place the mass in a saucepan and place it on the stove. Heat to a boil. As it warms up, the liquid vegetable juice will begin to separate from the crushed pulp. Using a ladle, scoop up the juice from the surface and pour it into a separate bowl. You don't need juice for the pasta.
Punch the left pulp with an immersion blender to achieve a more delicate consistency. Pass the garlic through a press and add to the tomato mass. We also put salt and granulated sugar. Mix everything together and put it back on the stove. From the moment it boils, we boil the tomato paste for twenty to twenty five minutes. Be sure to stir during cooking to avoid burning.
I wash the jars and lids with a soda solution and sterilize in the usual way. Let the sterilized container dry completely - this is important. Put hot tomato paste with pepper in the jars and immediately tighten with dry lids. Turn the preservation upside down, wrap it with a warm blanket and let it cool slowly. After cooling, we put the jars in the cellar or refrigerator for storage.
Bon Appetit!