When preparations for the winter begin to be planned , tomato paste must be included in the list of necessary products. Indeed, from it you can cook a variety of dishes: soups, sauces, gravy. It's easy to make pizza and spaghetti with her. Of course, you can buy pasta or ketchup in the store, but the quality of such products is very different from home. Therefore, it is better to choose a tomato paste recipe for the winter and make supplies on your own. It is much tastier and healthier.
Classic Tomato Paste: Winter Recipe
You will need: 3 kilograms of ripe tomatoes, 1 onion, three teaspoons of sugar, two - salt, a few bay leaves, a teaspoon of natural apple cider vinegar, spices. The main condition for success is good, ripe fruits. Unripe tomato can seriously spoil the taste of homemade harvesting. Wash the selected tomatoes thoroughly and dip in boiling water for a couple of minutes to remove the skins. This recipe for tomato paste for the winter involves the use of only pulp, so the seeds and excess juice must also be removed. Transfer the prepared fruits to the pan, after cutting them into slices. Put on a medium-power fire with a lid. Peel and finely chop the onion, add to the pan and bring everything to a boil. It will take about a quarter of an hour. Drain the resulting juice. Continue to heat, periodically removing excess fluid.
After half an hour, remove from heat and grind. The recipe for tomato paste for the winter allows both the use of a blender and chopping with an ordinary fork or meat grinder. Add mashed salt, sugar, bay leaf, vinegar, spices. If desired, you can also use ground black pepper, dried dill. Return the pan to the stove and continue cooking, reducing the heat to a minimum. Stir occasionally so that the mash does not burn to the bottom.
Cooking Tips
Just read the tomato paste recipe for the winter - That's not all. Some rules must be observed. For example, during cooking, the lid should be kept slightly ajar so that moisture freely leaves the dish. That it does not burn, you need to constantly mix, but do it very carefully - if the paste splashes onto the skin, there will be a very painful burn. At the end of cooking, the bay leaf needs to be thrown out. The whole process of cooking pasta takes about three hours. Three kilograms of tomato gives a pound of the final product.
This recipe for tomato paste allows you to store the workpiece for a long time, if you use sterilized jars for this. In addition, you can maintain freshness for a sufficiently long time and without rolling under the covers. In order for the paste not to deteriorate, it must be well salted before completing the preparation. Having poured into a glass jar, fill the workpiece with salt and pour it with vegetable oil, a thin layer of which will not allow mold to appear in the paste. Alternatively, crushed horseradish can be poured on top. Then your reserve for the winter will surely wait in the cold season.