Tomato paste with garlic for the winter
0
888
Kitchen
Eastern European
Calorie content
108 kcal
Portions
1.5 l.
Cooking time
120 minutes
Proteins *
0.6 g
Fats *
gr.
Carbohydrates*
25.6 g
Tomato paste gives the dishes a characteristic recognizable flavor with a delicate sourness. Borsch, various gravies, spaghetti with juicy sauce simply cannot be imagined without tomato paste. To prepare pasta in the summer for future use, you can also use substandard tomatoes. But at the same time, it is important that there is not a hint of rot, as this will immediately spoil the taste of the finished product.
Ingredients
Cooking process
Place the tomato paste in a heavy-walled saucepan and place it on the stove. After boiling, cook the future pasta for two hours. we make the temperature of the stove minimum - boiling should be inactive, but pronounced. During cooking, a foam will form, and you just need to mix it with the bulk without removing it. When the paste has evaporated some of the moisture, the foam will disappear. During the entire boiling time, you need to mix the tomato mass often in order to prevent burning.
After the specified time has elapsed, add the chives of garlic peeled and passed through a press to the paste, add salt. It is important to use regular coarse salt. Finely ground, instant salt can give unpredictable results. Mix the pasta with spices well and continue cooking for another fifteen minutes.
The cans and lids are my soda solution. Next, we sterilize them in any convenient way: in the oven, microwave, over steam, etc. Let the sterile container dry completely. We put hot tomato paste with garlic on the jars and immediately tighten the lids. We turn the seams upside down and wrap them with a blanket until they cool completely, after which we put them for storage in a dark, cool place.
Bon Appetit!