The beloved vegetable crop of many people was and will be deprived of tomatoes. Cream of fresh juice, salted and various appetizers from tomatoes. Homemade tomato paste is one of the most delicious preparations you will ever need in the kitchen.
You can also use it to prepare savory gravy, sauces, add a dressing to borscht, or coat pastry for pizza. Tomato paste can take many hours to prepare, but the cooking process itself is cumbersome.
The main advantage of homemade pasta is its naturalness. As a substitute for a similar product purchased in a store, homemade tomato paste does not contain taste stabilizers, thickening agents or unnecessary preservatives. You can add yoghurt and richness, as well as taste, the product contains sodium, magnesium, iodine, sulfur, vitamins of almost all groups and other microelements.
Before preparing tomato paste, follow the following rules:
Victimization of tomatoes of fleshy varieties
In such varieties, the pulp boils well, and the skin is easy to firm up. The meaty varieties include Bichache Sertse, Rye Honey, Pink Lady, Mikado, Pink Rise. Perhaps all the fleshy tomatoes are growing in the greenhouse;
Stigli fruits
The best option for cooking is to pickle already ripe fruits. The stench smells of aroma and rich relish; 
Obsyag and preparation of containers
The most important factor in preserving the finished product is the cleanliness of the container. To preserve the preparations, use glass jars with lids. There is no need to use jars of great drink; containers of 0.2, 0.5 liters are generally suitable. You can easily save such a jar in the refrigerator, and instead of wasting it, it won’t go to waste. Before cooking, it is important to sterilize the jars in the oven or steam them for disinfection. However, there are methods of preservation that include sterilization;
Spices Vickory
Cream of salt and pepper, you can add rosemary and red pepper, paprika, dried chasnik, basil, a mixture of Italian spices;
Saving it correctly
The finished product is saved at a temperature decrease of 10-16 degrees Celsius. You can save the jars in the basement or refrigerator. The term of reference for homemade tomato paste becomes rik. The opened jar can be stored in the refrigerator for up to a month.
Recipes
Due to the wide variety of recipes, the most delicious and simplest methods of preparation are used. For the skin recipe, the paste is topped with licorice and juice.
Classic way
The most extensive preparation option. An hour of preparation takes 1 year 40 hours. The finished product is suitable for seasoning soups and meat herbs.
Need:
- 3 kilograms of drained tomatoes;
- 2 heads of cibul;
- ½ bottle of cucru;
- 3 tbsp. 6% otstu;
- salt and pepper for relish;
- ½ bottle of water.
The fruits are cut from the stems and pressed in place or dents, and then cut in half and placed in a deep saucepan. Finely chop the cibul or grate into thirds and add to the tomatoes. Pour water into a saucepan and put on fire, bring to a boil and cook for 15-20 minutes|remove| Do not overcook the tomatoes. Then the mass that has been drained is thrown into a bowl or a sieve and ground into a bowl. The dude will lose its skin, and the stench will no longer be needed. Place the masa that has lost its consistency back into the saucepan and boil again until it thickens. In thick sumish, add otset, salt and pepper, and also zukor. Mix everything and pour into sterilized jars. Cover the jars with a lid, place them in a saucepan of water and boil for 15 minutes. Then remove, close the lids tightly and turn over until cooked. Clean up the container to save it.
Swedish method
To avoid wasting an hour on strengthening the tomato pulp from the skin, you can pass the fruit through a meat grinder. Cooking hour – 80-90 minutes.
Ingredients:
- 2 kilograms of dried tomatoes;
- cibulin;
- 5 tbsp. tsukru;
- 2 tbsp. 9% otstu;
- peppercorns;
- 2 pieces for the watchmaker.
- salt, tsp.
Peel the tomato stems, grind the cibulin and chasnik onto the meat and place in a saucepan. Place the saucepan on the stove, turn on the heat and steam the mixture until the mixture changes by 3 times. The consistency of the finished product is quite thick. When the tomato paste is ready, add the zukor, salt and pepper and pour into a container, then after 5 minutes, cover the jar with a lid and cover with a warm blanket until it cools down.
Without otstu
Thus, the ocet imparts additional sourness to the tomato paste, which is not suitable for everyone. You don’t have to add the ingredient, but use salt to preserve the vicor. It’s just that, as it is, it is a natural preservative, and the preparation does not last long.
Products:
- fresh tomatoes, 2 kilograms;
- 2 tbsp. rock salt;
- 5 tbsp. tsukru;
- cinnamon, tsp;
- 5-6 cloves;
- ½ tsp. coriander;
- ½ bottle of water.
Cut the tomatoes into quarters and place them in the pan. Fill the pan with water and place it on medium heat. Boil 15 khvilins, then add the pulp from the skin onto the crust. Rarely do you manage to boil again, add spices and zukor. Once the pasta thickens and the color becomes a beautiful dark purple, heat it up. The hot paste is packaged in jars, then the jars are sterilized.
For more help with a blender
The blender is a miracle helper in the kitchen. With this help you can prepare a miracle. The blender blends the tomatoes in a matter of seconds, turning the pulp into a puree.
Need:
- 1.5 kilograms of red tomatoes;
- 2 tsp. 9% otstu;
- 2 tbsp. tsukru;
- tbsp paprika;
- 3-4 black peppercorns;
- Thank you for the fruits.
Blend the tomatoes until you have a homogeneous mixture and let it heat up. When hot, add spices and zukor, evaporate the paste for one hour. Allow the thick mass to cool, and then pour it into jars. Place the paste mixture in hot water and sterilize for 10-15 minutes. Once finished, the jars are removed from the sprinkling, covered with lids and turned over, and the animal is covered with a warm cloth. In this manner, they are dried until completely cooled, and then they are cleaned from the basement or refrigerator.
At the multivarts
To prepare tomato paste, you can use a multicooker. It’s easy to set, and the finished product comes out juicy and aromatic.
Ingredients:
- 2 kilograms of tomatoes;
- 1 cibulin;
- 3-4 cloves chasnik;
- tbsp 9% otstu;
- tbsp tsukru;
- tsp salts;
- black pepper for bazhannyam;
- ¼ bottle of olive oil.
In a blender, grind the tomatoes with tsibule and chasnik. Pour oil into the multicooker container and turn on heating. When the oil is hot, pour in the butter and cover with a lid. Cook the pasta for a year, stirring occasionally. For example, add zuccor and salt, as well as pepper. After cooling, the paste is ready for use.
In the spirit
In the oven, when simmered, the taste of the tomato mass becomes more intense. Rich gentlemen profit from this power and, out of satisfaction, cook pasta in the oven.
Get acquainted:
- tomato, 1.5 kilograms;
- ocet 6%, 1 tbsp;
- salt, ½ tsp;
- Tsukor, Art.
- Oliya, 2 tbsp.
Pass the tomatoes through a meat grinder, pour the separated porridge into a heat-resistant container lined with olive oil. Turn on the oven at a temperature of 180-200 degrees and place it on the stove. Simmer for 30-40 chickens, stir occasionally. After the end of the hour, remove the volume and add salt and zuccor to the mixture, add ocet. Place in the oven for another 6-9 minutes, and then pour the hot product into the jar, and then sterilize the workpiece in boiling water.
Without sterilization
Sterilization can be carried out, but its term of preservation does not change. It’s enough to just follow the recipe and keep it in the refrigerator for a long time.
Products:
- tomatoes, 1.5-2 kilograms;
- 2 tbsp. 9% otstu;
- 1 tbsp. salts;
- 2 tbsp. tsukru;
- 1 tbsp. roslin oil;
- a pinch of red pepper.
Blend the tomatoes with a blender until they become porridge-like, pour into a saucepan and heat 10-15 pieces. Then add the zuccor and salt, pepper and boil it together. Once cooked, add ocet and quickly pour the paste into jars. The jars behind them are filled with soda. Cover the container with a lid and let the outside cool. Without sterilization, tomato paste can be preserved until destruction.
This product wonderfully complements meat and fish herbs. Tomato paste can be served before spaghetti sauce. You can replace ready-made ketchup and concentrated juices. The natural product not only has a wonderful taste, but also has a lot of benefits for the human body.
I always prepare tomato paste for the winter in the middle of spring, when the price of tomatoes drops. This kind of preservation works well into the winter, if you want to add the bright color and summer aroma of rotten tomatoes to the fresh or hot herbs. However, this preparation has its own drawbacks - it takes 2 years to create and boils down approximately 3-4 times, otherwise it’s ready!
I recommend this to everyone before preparing it, but remember that tomato paste is only stored in the cold: in the refrigerator or in the refrigerator. If you want to save it at room temperature, add the ocet thoroughly when prepared. Make a paste from fleshy varieties of tomatoes - I chose the popular and inexpensive variety "Slivka", I think it is good for the skin region.
Well, let’s forget about the tomatoes in the water and let’s finish cooking.
Let's select a suitable bottom container and place tomatoes in it in slices or circles, with prominent green bait.
Place the container on the stove and bring it to a boil, stirring several times. There is no need to add water - we will steam it! Then change the heat and boil the tomato slices for 30 minutes until soft.
Hot in the container, rub through a sieve with a spoon, removing the dust and dirt, trying not to burn your hands.
After pouring the tomato juice and pulp back into the cauldron. Place it again on the fire, or at a minimum, and continue to simmer for about 1.5 years, stirring from hour to hour. Don't forget to add 9% est. if necessary.
After about a year of simmering, it will evaporate by two-thirds and finally turn into a paste. At this stage you will need to stir it more often, at least on the cob. Since the skin itself signifies the level of thickness of the mouth, then, judging by its gurgling, I decided to focus on it and sterilized the containers.
From 2 kg of drained tomatoes I got about 350-400 ml of tomato paste. Place the hot paste in sterilized jars and immediately seal them with vacuum seals. Turn the bottom of the container over and wrap it in a blanket, leaving them there until completely dry.
Homemade tomato paste is ready for the winter. Let's move it to saving. Tomato paste is saved for up to 1 minute.
Happy culinary feats!
A very brown and yak product that can be prepared for the winter is tomato paste. At home, the recipe is incompatible with artificial flavorings, barberries, preservatives and sweeteners, but it turns out much tastier than store-bought ingredients.
Secrets of preparing tomato paste
Homemade tomatoes are served with a variety of herbs, giving them a spicy taste. A homemade product is much more valuable than a store-bought product, for several reasons:
- selection of natural ingredients for preparation;
- the creation of a special relish, which is suitable for a singing person;
- extracting the product from its greatest brilliance.
Homemade preparation of Viconan tomatoes meets all recommended criteria and can be enjoyed and enjoyed. Experienced cooks have tried a variety of techniques for preparing this kind of herb, so it will turn out to be even more savory than fresh vegetables. Tomatoes for cooking may need to be carefully selected.
Tomato paste with tomatoes at home is easy to prepare. To prepare tasty herbs, it is recommended to follow these simple rules:
- Rarely tomatoes can be cooked without adding additional water;
- seasoning spices are added after boiling, so that the savory fruit does not simmer;
- Before adding greens to the dish, it is recommended to tightly tie them in a bunch, so that afterwards it is easy to simply pull them out of the preparation;
- To ensure that the mixture that is being cooked does not burn, it is recommended to stir constantly;
- salt the herbs following the luscious, savory notes.
Tomato paste at home: a recipe for the winter
Not all farmers know how to prepare tomato paste at home. Everything about this is clearly explained here, and we will show you various recipes.
The main goals when preparing a tomato product are: removing the thick consistency without rinsing, skins and other waste, to avoid unnecessary waste at normal room temperature. Such a product can be prepared by adding the following secrets:
- To make a tomato herb, avoid juicing tomatoes; you must choose fleshy fruits that are ready for ripening before the end of summer. Varto brothers, including the fruits, were put into paste, not allowing any vegetables that had rotted to fall into the paste;
- You can peel a tomato using a variety of methods: peel the flesh and skins, cut it in a blender or grind it, boil it and rub it through a sieve, squeeze the juice;
- In order for the product to become thick, it is recommended to speed up one of the recommended methods: hang the pulp in a bowl until all the juice has been removed, boil the product until thickened on the stove or in a multicooker, evaporate all the pulp part in the spirit;
- Sterilize containers for preparing tomatoes, as well as the lids that will be used to seal the stinks.
Tomato paste for the winter: a recipe that will lick your fingers
Dressing their tomatoes - add a savory product, which is one of the most widely used in cooking. Main components of the herb:
- 2.5 kilograms of dried tomatoes;
- salt for relish.
Preparation instructions:
Carefully wash the tomatoes, rub them with a towel, cut the vegetables into 4-8 pieces, grind them in an electric meat grinder, and put them to cook on high heat.
The lids must be subjected to the sterilization process.
If the product is poured into a container, it is recommended to turn it upside down.
Tomato paste in a multicooker: recipe for the winter
How can you prepare tomato paste at home so that it tastes better than store-bought? Everything is very simple: you need to follow the singing instructions.
tomato – 3 kilograms;
chasnik – 8 cloves;
cibul ripchasta - 400 grams;
Sequence of preparation of tomato preparation:
Tomatoes need to be rubbed with a few husks in cold water, remove drops of water from them, cut into 2 parts; when sampling the vegetables, it is necessary to remove the fruit stem and white pulp. After that, the tomatoes are cut into large pieces and use a blender. In order to use such a device, it is necessary to put the vegetables on a high fire and extinguish them for 30 minutes. Then grind the tomatoes through a sieve.
We add to the warehouse the tsibul, a few cloves of chasnik, previously separated in a blender.
Fill the cooking bowl with tomatoes, sizzle them, program the multicooker to go out, set the hour to 40 minutes, close the lid.
Once the product is prepared, it can be put into jars.
Ask the cook!
Didn't Chi get around to making some grass? Don't hesitate, ask me personally.
Tomato paste through a meat grinder
One of the most popular, tasty and delicious recipes is tomato paste, prepared at home using a meat grinder. This method of preparing the product is one of the simplest and most popular, and it can lead to misunderstandings among cooks. Straw with tomatoes, which is easy to prepare, the leftovers do not fit in anything: salt, pepper and zuccor.
Components required for bleeding:
- 5 kilograms of tomatoes.
Preparation process:
- The tomatoes are carefully washed, cut, rolled into a meat slicer, and cooked in a saucepan with non-stick coating. One hour of preparation equals 30 hvilins.
- The vegetables are rubbed through a sieve until a homogeneous paste emerges. Then the meat must be chewed and boiled and boiled for about 4 years. To obtain a homogeneous mass, it is necessary to stir constantly.
- Lay out and prepare a trace for the sterilized jars.
Tomato paste via sokovitiskach
How to prepare tomato preparation for the winter, vikorist and juice? To prepare the culinary product, the following ingredients are needed:
- peeled, dried tomatoes – 9 kilograms;
- salt - 2 large spoons.
Instructions for preparing the workpiece:
- The tomatoes are thoroughly washed and cut into small pieces, cooked for 30 minutes until softened, passed through a juice squeezer, boiled, and gradually stirred the paste.
- After 1.5 years, stir the product, it is recommended to add 30 pieces of salt to the tomatoes, and finish cooking the product.
- Poured from sterilized jars.
Tomato paste through blender
How to cook tomato paste at home, vikorist or blender? For cooking you will need the following ingredients: tomatoes and salt for relish.
- Place the tomato pulp in a blender, rub the tomatoes through a sieve, and squeeze out the juice from the nozzle.
- Boil the mixture until it reaches a thick consistency.
- We put the product into sterilized jars.
Tomato paste for the winter without otstu
It is not uncommon to use the oven to prepare tomatoes. This stagnation will lessen the taste of the product. The preparation, cooked in the oven, looks appetizing and is almost relished. To create the product, the following components are required:
- Stigli tomatoes – 4 kilograms;
- salt - 1 large spoon;
- pepper, cloves, cinnamon - for relish;
- rosemary oil – 50 milliliters.
Instructions for preparing the tomato product:
- We select the drained and juiced tomatoes, steam the stems, then remove the stem.
- Skin the tomato, cut into 6 parts, place in a saucepan, cook under a closed lid for about 25 quills, during the boiling process the pulp comes out of the skin and pulp.
- Rub the part that has not yet hardened into pulp through a sieve.
- Remove the paste from the paste, pour it into a sheet, mix with the sill and spices.
- Place the pasta in the oven at 250 degrees Celsius and cook for 25 minutes. If the product is heavily sprayed, it can be covered with foil.
- The finished paste can be soaked after boiling, after which it needs to cool a little, and it can be spread out into containers.
Ketchup from tomato mouth in homemade preparations
Store-bought ketchup can now be replaced with a homemade product made from fresh tomatoes. For this preparation you will need the following components:
- tomatoes – 3 kilograms;
- ocet -180 ml;
- salt for relish;
- tsukor – 225 grams;
- tsibulya – 3 pieces;
- cinnamon – 3 sticks;
- rosemary - 0.5 teaspoon;
- bay leaf - 3 pieces;
- pepper – 1.5 pieces;
- ginger - a quarter of the root;
- pepper -1.5 teaspoons.
Cooking sequence:
- The skins are removed from the tomatoes, the vegetables are cut into pieces, the cibul is cut into rings, tomatoes, cibul, salt, rosemary, pepper and a half-ounce of water are placed in a saucepan, the vegetables are stewed for about 25 minutes.
- After washing, rub the tomatoes through a sieve and then boil the puree until it becomes twice as thin.
- Add hot pepper, ginger and various spices to the cooking paste.
- After completing 10 minutes, remove the cinnamon sticks from the preparation, add the ocet, close the ketchup in a sterilized jar, and seal with the lid.
Pouch
Now you know how to prepare tomato paste at home. Recipe for the winter Obviously, it will benefit from the preparation of various herbs, which is a savory and brown product. There are no methods for preparing the product. The skin from them has its own rich, subtle nuances. And although the tomato preparation takes quite an hour, it is compensated by its taste, aroma, and brown fruits.
Homemade tomato paste, prepared with your own hands, is different from the store-bought analogue, the cinnamon leaves retain the taste and aroma of fresh tomatoes. This concentrated masa is removed from boiled and strained tomatoes, and preserved in the process of heat treatment without any curds. I will prepare two types of tomato paste: simple, unsalted paste, and with added salt.
In other countries, the taste of the mouth increases. Italians add hot seasonings to tomatoes – chasnik, basil, red pepper, oregano. The Greeks prepared soft relish, and there they tried to preserve the relish of natural tomatoes. In the tomato paste of Caucasians you can detect the characteristic pea notes of their cuisine.
How to prepare tomatoes at home
Wash the sprat thoroughly before preparing the tomato paste with your hands.
- To prepare, select tomatoes that are not too juicy and meaty.
- If you are harvesting your tomatoes grown in the garden, try to process them on the day of harvest, as the vegetables will lose more licopene - valuable for the health of the tongue.
- To spend less than an hour boiling the tomato, pour in the berries. If possible, put the masa in a gauze bag, remove it after trimming. Hang, allowing the juice to drain naturally.
- You can grind tomatoes into puree in any accessible way. Use an electric meat grinder, juicer, blender or sieve.
What you can add before preparing:
Simple paste garna on its own, prepared from melted tomatoes, will be aromatic and tasty. Richly, sir, use concentrated tomato to renew tomato juice, prepare sauce for spaghetti, pizza, borscht, put various spices and herbs behind the product. Add basil, crepe, hot and black pepper, chasnik.
Please! The opened jar of tomato paste is slightly moldy. To avoid wasting any leftovers or vikory parts, level the top. And then sift the salt, or fill it with olive oil.
A simple recipe for tomato paste through a meat grinder
The simplest option for preparing tomatoes at home. Respect for the classics, as long as you don’t miss any water additives.
Need:
- Red tomatoes – 10 kg.
How to prepare homemade tomato?
Divide the tomatoes into halves and quarters. Place the blade near the fruit stem.
Scroll through a meat grinder or punch with a blender.
Pour your sweet juice. Wipe through the sieve, removing the brushes and skins.
Place the bowl of puree on the stove. On fire, with little pressure, begin to boil.
Allow the mixture to steam until the paste thickens. The thicker the tomato, the more often you will need to stir it.
Boil the masa to the required thickness. Let the tomatoes sit for up to an hour, up to 1.5 years. The product will darken and change color.
Fill the jars and roll them up. Cool under a towel upside down.
The most delicious tomato paste - homemade recipe
According to GOST, the tomato should be mixed in the warehouse with excess tomatoes and salt. A small additional change in cooking technology will allow you to combine the original pasta into a savory sauce.
Required:
- Tomatoes – 4 kg.
- Salt – 4 large spoons.
- Olive oil - ½ bottle (it is allowed to replace olive oil).
How to preserve yak for the winter:
- Take the tomatoes, wash them. Cut into pieces and place in a saucepan.
- Boil 20-30 khvilins. Let it sit for an hour before it boils. The pieces will become soft.
- Take the pan from the fire. Cool the giblets together, then refine by rubbing through a sieve or fine sieve.
- Add salt to any remaining masa, pour in oil, stir.
- Pour onto a sheet or a wide mold with high sides.
- Set the temperature to maximum (about 300 C).
- Check the oven periodically to see if the top is getting very dark and lower the temperature. Stir the masa immediately. Nezabarom pulp zagusne.
- Simmer the paste for 1 year, then measure the intensity of the fire to 250 degrees C. Continue steaming the paste for another year, repeat.
How to save and prepare
- Place the hot paste into jars, pour a bowl of olive oil into the animal, and roll it under the lid.
- Pour the tomato into small containers, cool, and place in the freezer. Frozen pasta is preserved for a long time without losing its taste or savouriness.
Tomato paste – finger licking recipe
Spicy paste can be served with meat, cabbage rolls, lazinnya, added to borscht, rossolnik, kharcho.
Take:
- Tomatoes – 4 kg.
- Sil – 4 tbsp. spoons.
- Ground coriander, black pepper, cinnamon - a teaspoon each.
- Clove sticks – 10-12 pcs.
- Crepe, celery leaves, parsley, basil.
Preparation:
- Look for tomatoes in the white area in the area of the fruit stems. Cut into 4 pieces.
- Place in a sieve and place it in a saucepan with boiling water. When the scraps become soft, wipe them in a clean bowl. Take a few doses, blanch the leftovers in small portions.
- Once you have collected all the masa, let it cook. After a year, add spices and spices.
- Continue cooking until the puree has reduced to a thick paste. There is more information about ways to save winter clothes.
Video with a recipe for breadcrumb preparation of tomato paste from tomatoes for the winter.
Fans of natural and cinnamon urchins, melodiously, know how to prepare tomato paste at home. This universal product, which is widely used in cooking, can now be purchased in stores. Let me tell you that homemade tomato paste is richly tasty and nutritious, the same as what is on sale in hypermarkets.
Of course, preparing preparations for the winter, including tomato paste, takes a lot of work and effort, but it pays off in spades. In addition, you will smell the raw milk like fresh tomatoes, and you know what you will have in the jar later.
I can’t help but wait a long time to prepare fresh tomato paste at home. But this is a concentrated product that thickens not by introducing any additional substances (often piecemeal), but by dry boiling and evaporation of the liquid.
The recipe for homemade tomato paste does not include anything else other than fresh tomatoes. We won’t add any spices – we’re not preparing tomato sauce, but the paste itself. With the specified amount of ingredients (8 kilograms of tomatoes) you will get exactly 1.5 liters (3 jars of 500 ml each) of finished tomato paste. Take as many vegetables as you can, and process them as much as possible. I just wanted to show the finished product.
Ingredients:
Preparation of the dish from the photo.
To prepare tomato paste at home, we need fresh juice from ripe red tomatoes. The variety of vegetables is of no importance.
Tomatoes are mixed and chopped. If you have medium-sized tomatoes, cut them into 4 parts. The largest - for 6-8 parts. For homemade tomato paste, go with a side of rich fruits - feel free to discard the pulp and mints. Golovne, so that the stench is not too strong. 8 kilograms of tomatoes is a lot. The stench doesn’t fit in one pan, so I vikorista two of the largest that are in the kitchen. I put the slices in a saucepan and put them on the fire.
Tomatoes need to be cooked over medium heat until just past the boil. Our goal is to soften the vegetables. Before speaking, the cooks will then grind fresh tomatoes through a meat grinder, and then boil. It doesn’t suit me like that, to be honest. Watch that the tomato juice does not flow onto the stove - this may cause a strong fire.
When the pulp becomes soft, turns into porridge, and the skin comes out, it’s time to move on to one of the most inappropriate (especially for me) stages of preparing homemade tomato paste. You need to rub the boiled tomatoes through a fine sieve to loosen the skins. Do you remember that I made two large saucepans?
After about 40 hours of non-stop (or maybe even less) work, you will probably run out of scraps. The more carefully you wipe the tomatoes, the less waste there will be. Less than 8 kilograms of fresh vegetables yielded approximately 800 grams of skin and flesh. It seems to me that it’s not at all rich.
And the main thing for which the product was sold is natural tomato juice made from pulp. Now comes the next stage - the next step will be to boil down. Moreover, it’s time to wait until the end of the day if you want to make homemade tomato paste. It’s clear that you don’t need to keep the stove in place (you can spend the whole hour doing other things around the house), but don’t forget to think about what you have to cook every 10-15 minutes. We put a saucepan (I have 2 saucepans) on the fire below medium and cook everything, sometimes stirring.
After about 2.5 years, the tomato juice will boil down by half. The wine is noticeably savory: since the beginning of the meal there was only a little bit of masa, now it has become like thick tomato juice with pulp.
At this stage of preparing homemade tomato paste for the winter, you can eat it in both saucepans - everything fits well in one. Let's cook...
The thickness of the masa is like tomato sauce. Now you need to place the crumbs in the pan more often, paying special attention to the bottom so that it doesn’t burn.
And once the pot is completely spit out (approximately 4-4.5 years have passed before the cob is cooked), it is not possible to come off the stove at the right time! On the right, when the paste thickens at the bottom, gets hot until it gets hotter, it needs to be gradually (!) respected. And you (or rather pasta) can easily cloud the stele - the bulbs will fly even higher. Apply without ceasing until you reach the required density!