Homemade pasta tomato is much helpful store counterpart.It has no excess salts, preservatives, dyes, and thickeners.This preform is stored for a long time.Moreover, it is simply delicious.But not all housewives know how to cook homemade tomato paste.At first glance, such a thing may seem too difficult, especially for beginners.In fact it is not so.To understand how to make tomato paste at home, under the force of each.Here are some great ways.
How to cook the tomato paste in the home?Option One
To prepare six hundred milliliters of paste you will need two kilos of ripe tomatoes and a tablespoon of salt.It is best to choose the most ripe, meaty and flavorful fruits, they will give the finished sauce is particularly rich flavor.Wash the tomatoes and chop them as finely as possible.Put in a deep pan with thick walls and send it to the fire.If it turns out that the fruit too much, do not worry - during heating, they quickly reduced several times.Think about the point to which in the pan should reach the amount of six hundred milliliters - to the point weight will need to be evaporated during cooking.Stir the fruit, which will soon turn into a juice and pulp.Once this happens, the contents of the pan to grind a blender and season with salt.If you want to get a homogeneous product pitted wipe finished mass through a sieve.This product is needed to hold fire on medium power, stirring occasionally.Be careful: high density puree leads to splashing and burns as a result of contact with the skin of tomatoes can be very painful.Evaporate mass thus to volume.It will take about four hours.Before you cook the tomato paste in the home, be sure to sterilize jars.Put the finished pasta in the prepared container, on top of fine pour a little vegetable oil and tighten the lid.
How to cook the tomato paste in the home?Option Two
you need three kilos of ripe tomatoes, onions, three spoons of sugar, two tablespoons of salt, one - natural apple cider vinegar and spices to taste.Before you cook the tomato paste in the home, move the fruit and cut all the defects.Crush them with a grinder or blender and transfer to a saucepan.Do not fill it to the brim full when cooking in this way - it will foam during cooking.For mixing, use a wooden spoon with a long handle.Boiled pasta should be about sixty minutes to about one-third of the liquid has evaporated.If the product does not do too long, it retains a maximum of nutrients, so that your workpiece is not just an excellent ingredient for soup, pasta or vegetable stew, but also a real source of vitamins during the winter cold.Tomatoes are good for the heart, strengthen the immune system and help maintain an attractive appearance.
