At present, Iranian tomato paste is gaining more and more popularity among consumers. This is due to the natural composition, refined and spicy taste, reasonable pricing and ease of preparation. With great desire, such a paste can be prepared at home without any special ingredients, or purchased on the shelves of supermarkets and shops.
Do you like tomato paste? If so, you are in luck. After all, it is in this article that it will talk about its advantages, how to get Iranian homemade pasta at home and much more! And if you do not like pasta, then you just did not come across a really worthwhile product with excellent taste!
Origin of the paste
Since ancient times, tomato paste was in great demand. She was loved for the ease of preparation, for the special spicy taste that she endowed with food and, of course, for the natural composition.
The first mention of tomato paste dates back to the 19th century in Italy. According to the information received, Italian chefs used this product in the manufacture of pizza, pasta and meat. The Italians made tomato sauces, adding olive oil, black pepper and garlic to them.
The composition of tomato paste
At the heart of any Iranian tomato paste is raw materials that have passed strict entrance control, without the addition of vegetable and fruit purees, as well as the complete absence of dyes and flavorings. The product has a rich taste, smell and color, which are characteristic of natural tomato raw materials without any secondary processing.
Since the climate of Iran is very sunny and contains a sufficient amount of annual rainfall, it allows you to grow a variety of crops. During ripening, tomatoes absorb moisture and sunlight, which affects the taste, color and quality of the product. No additives and chemical synthesis are used in the cultivation of the crop.
In modern Iranian tomato paste, the photo of which is below, there is water, granulated sugar, salt, starch and, of course, the tomatoes themselves, carefully selected and ground.
Use of the product in cooking
Tomato paste can be used both in public catering facilities and for home use. Most often, natural tomato juice, sauces are prepared from grated tomatoes, preservation, soups and other dishes are rolled up, which should include the spicy taste and color of ripe tomatoes.
A small amount of tomato paste can give any dish a taste of ripe tomatoes, makes the color of the finished product more saturated, and the taste refined and spicy. In most cases, tomato paste is usually used when baking pizza, lubricating a sheet of dough, when cooking pasta pasta with both meat filling and seafood. For fans of first courses, tomatoes play a role in adding color, original taste and, of course, an unforgettable aroma that awakens the appetite.
Iranian tomato paste is a universal product that can be used all year round and added to all dishes of modern cuisine.
How to choose pasta?
When choosing pasta in supermarkets, you need to be wise and not take the first jar that caught your eye. To begin with, carefully study the composition, because in natural Iranian pastes there are no additives that overshadow the taste and color of the finished product. It is also necessary to pay attention to the country of manufacture and expiration dates.
If you wish, you can read reviews about Iranian tomato paste, which describes both the composition and the finished product. You can give preference to proven products, those that have already been tested by your friends and acquaintances and which have been tested by special institutions. Real Iranian tomato paste has a pronounced spicy aroma of ripe tomato, an exquisite taste, giving a little sharpness and a thick consistency.
Self-made pasta
In order to cook Iranian tomato paste at home, you will need:
- tomatoes 2 kg;
- onions 1-2 heads;
- granulated sugar 100 grams;
- salt to taste;
- water;
- black pepper.
At the very beginning of cooking, you need to thoroughly wash the tomatoes and remove the ponytails and peel.
Next, the tomatoes are cut into two parts and placed in a pan. Finely chopped onion, bay leaf and added with water are added there. The ingredients are brought to a boil and stewed for about 15-20 minutes until the tomatoes are soft.
The next step is grinding the resulting mass and returning it to the fire. Tomato paste should decrease several times and only then sugar, pepper and salt are added. If desired, you can add other spices, for example, a mixture of Provencal herbs, basil or dried dill.
The last step to get homemade tomato paste is to pour the finished product into pre-sterilized jars and wrap the blanket until it cools completely.
Now the paste is ready to eat!