Tomato paste with basil and garlic for the winter
0
1056
Kitchen
Eastern European
Calorie content
146 kcal
Portions
2 p.
Cooking time
40 minutes
Proteins *
0.9 gr.
Fats *
0.2 g
Carbohydrates*
35.6 gr.
Basil and garlic are perfect for tomatoes! When these products are combined, there is an incomparable taste and aroma. Tomato paste with the zest of garlic and the aroma of basil will transform any dish, be it chicken chops, simple pasta or juicy meat steak. Making tomato paste at home will take time and effort, but they are fully justified by the chic taste of the finished sauce.
Ingredients
Cooking process
Wash the tomatoes in a large amount of water, dry them and cut them into pieces of arbitrary shape. If there are areas with defects, we must cut them out. It is also advisable to remove traces of the stalks. Grind the prepared tomato slices until a homogeneous raw puree is obtained. It is convenient to use a meat grinder, submersible or stationary blender for this.
Now the resulting tomato puree must be filtered through cheesecloth or a fine sieve. Stir the puree with a spoon, pressing and rubbing the tomato mass in a sieve. The cake remaining in the sieve is not used further. It can be successfully disposed of when cooking, for example, borscht or vegetable stew.
After the specified time has elapsed, add salt, granulated sugar, dried basil and oregano, as well as garlic, peeled and passed through a press, to the tomato mass. Mix everything together and continue cooking for another twenty minutes. The tomato paste should thicken noticeably by the end of cooking. Depending on the variety of tomatoes and the moisture content they contain, the boiling time may be longer. It is worth focusing on the consistency that you want to achieve in the end. As soon as the paste thickens enough, pour in the vinegar, stir and remove the pan from the stove.
Banks and lids must first be washed with a soda solution and sterilized in any way possible. Put hot tomato paste in sterile dry jars and immediately tighten with dry lids. Turn the seams upside down and wrap them in a warm blanket. We leave them in this position until they cool completely, after which we put them in a cool, dark place for storage.
Bon Appetit!