Tomato paste for the winter

Tomato paste for the winter is an amazing preparation that can be prepared in various ways. Today’s selection contains options on how to prepare tomatoes deliciously and quickly, while saving storage space and getting a great homemade sauce. The taste of tomato paste prepared at home is rich and rich. Even beginners can reproduce the recipes presented in this collection.

Homemade tomato paste for the winter

Tomato paste from tomatoes for the winter at home is implemented as simply as possible. To get a great sauce as a result, you still have to put in some effort. The paste comes out quite thick and bright. This recipe can be reproduced by both an amateur cook with extensive experience and an amateur.

1. 
   Tomato paste from tomatoes for the winter is easy to prepare at home.We thoroughly wash 2 kg of fleshy tomatoes and proceed directly to the process.
2. 
   Coarsely chop the fruits, removing the stem. Place the tomatoes in a saucepan with a thick bottom.
3. 
   Place on the stove and wait until the contents boil, do not forget to stir during the process. Minimize the heat and cook the tomatoes for half an hour.
4. 
   After a while, carefully pour the tomato mass and rub through a sieve.
5. 
   Return the pureed mass back to the pan and simmer at minimum temperature for an hour and a half, stirring regularly. At the end of cooking, add salt and vinegar.
6. 
   After an hour, the mass will begin to thicken noticeably. With frequent stirring, cook to the desired consistency.
7. 
   Place the thick hot mass into sterilized jars and close with clean lids. Having placed on the lids and twisted into a blanket, cool the twists.
8. 
   We move our preparations to a cabinet with preservation or to a pantry. Bon appetit!

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Tomato paste through a meat grinder for the winter

Tomato paste through a meat grinder for the winter is prepared as simply as possible and from only two ingredients. Ripened fleshy fruits are used for tomato sauce. This paste is used to prepare dressings and sauces. The homogeneous texture is no worse than store-bought analogues.

Cooking time – 2 hours 00 minutes

Cooking time - 20 minutes.

Portions – 700 ml.

Ingredients:

• Tomatoes – 3.5 kg.
• Salt – 0.5 tbsp.

Cooking process:

Step 1. Thoroughly wash the fleshy specimens. Cut into pieces, immediately cutting out the stems. Scroll through a meat grinder. Pour the mixture into a thick-walled pan, add salt and place on the stove. We are waiting for it to boil.

Step 2. Place a sieve on top. This is where the juice will collect. Thus, I collected 2 liters of juice.We use the juice for self-twisting or, after cooling, drink it immediately.

Step 3. When all the juice has been collected, a thick mass remains.

Step 4. Grind the mixture through a sieve, removing seeds and skins. Boil the tomato puree for an hour and a half until we achieve the desired consistency.

Step 5. When the consistency suits us, spread the thick tomato paste into sterilized containers and close with sterile lids.

Step 6. Place the hot pieces on a side and wrap them in a blanket to cool slowly. After complete cooling, we move it to where winter supplies are stored. Bon appetit!

Tomato paste through a juicer

Tomato paste is stored well through a juicer and has a texture that is no different from store-bought analogues. Even an inexperienced housewife can prepare tomato paste without difficulty or obstacles. Homemade tomato paste tastes better than store-bought sauces.

Cooking time – 2 hours 00 minutes

Cooking time - 15 minutes.

Portions – 1

Ingredients:

• Tomatoes – 1.25 kg.
• Salt - to taste.
• Black peppercorns – 4 pcs.
• Allspice peas – 3 pcs.

Cooking process:

Step 1. Prepare the ingredients for tomato paste. We choose fleshy fruits. Slightly crushed specimens are also suitable for harvesting.

Step 2. Dry the washed tomatoes and pass them through a juicer.

Step 3. The pulp is collected in a special compartment, but a fairly large amount of pulp remains on it. We repeat the procedure, skipping the cake several more times.

Step 4. This is what you should get. Separately, the peel and seeds remain, and the tomato puree remains separately.

Step 5. Pour the tomato juice formed during the first squeeze and the tomato puree after subsequent manipulations into the pan.Set it on fire, add a little salt, add peppercorns and boil. Cooking time depends on the number of tomatoes, as well as the desired consistency of the final product.

Step 6. Without wasting time, rinse the jars and then sterilize them over steam. Pour boiling water over the lids.

Step 7. Monitor the consistency of the tomato. Boil it further if necessary.

Step 8. Distribute the boiling paste into sterilized jars and screw on sterile lids.

Step 9. Place on the lids and wrap in a towel or blanket. We wait for it to cool completely.

Step 10. Transfer the cooled pieces to the cellar.

Step 11. Use tomato paste to prepare homemade dishes. Bon appetit!

Tomato paste in a blender for the winter

Tomato paste in a blender for the winter is a recipe that even a child can master. Making pasta requires just one ingredient. Fleshy ripened tomatoes can be used in any quantity. Tomato paste prepared this way comes out with a soft, smooth texture. We use sauces as desired, add them to dressings for soups or main courses.

Cooking time – 4 hours 00 minutes

Cooking time - 20 minutes.

Portions – 1

Ingredients:

• Tomatoes - any quantity.

Cooking process:

Step 1. Cut the washed tomatoes as you like. Don't forget to cut out the stem.

Step 2. Place the slices in portions into a blender bowl and grind.

Step 3. Pour the punched tomatoes into a thick-walled pan and repeat the procedure until the tomatoes are gone.

Step 4. Place the pan on the middle burner. Boil for 2.5 hours with regular stirring.

Step 5. After a while, carefully straining the mass through a sieve, grind the pulp.Transfer the resulting puree into a clean saucepan and return to the heat. And from the pulp you can prepare a sauce for the meat.

Step 6. Having brought to a boil, minimize the heat and boil the workpiece for about another hour.

Step 7. Fill pre-prepared sterilized jars with boiling tomato paste and roll up with sterilized lids. Cool upside down and wrapped for about a day. After complete cooling, move the seams to the pantry or cellar. When a workpiece is needed, we take it out and use it for its intended purpose. Bon appetit!

Tomato paste with garlic for the winter

Tomato paste with garlic for the winter will conquer the whole area with its smell. To prepare the preparation, you will need budget ingredients that can be found in any kitchen. Tomato paste has an incredible aroma and impeccable texture. Homemade sauce is much more appetizing than the store-bought counterpart.

Cooking time – 50 min.

Cooking time – 25 min.

Portions – 700-800 ml.

Ingredients:

• Tomatoes – 500 gr.
• Salt – 1 tsp.
• Vinegar 9% – 1 tbsp.
• Granulated sugar – 1 tsp.
• Garlic – 1 head.

Cooking process:

Step 1. Collect ingredients according to the list. We select ripe, fleshy tomatoes.

Step 2. Having rinsed the tomatoes in detail, we make a not very deep cut on each one. Let the water boil.

Step 3. Immerse the fruits in boiling water, turn off the heat and cover with a lid. Leave to blanch for 10 minutes.

Step 4. Without wasting time, divide the head of garlic into cloves, remove the top layer and rinse.

Step 5. Carefully remove the tomatoes, remove the skin and cut out the stalk. Cut into segments.

Step 6. Place the slices in a blender container, and add the garlic cloves there.

Step 7Punch the mixture until smooth.

Step 8. Pour the punched substance into a cooking container, salt and add sugar. Boil for 7 minutes, add acetic acid.

Step 9. Bring to a boil, turn off the heat. Pour boiling tomato sauce into heated jars. Screw on with sterile caps.

Step 10. Place it on the lid, wrap it in a blanket and let it cool slowly. After cooling, put the tomato paste in the basement or in a place where winter preparations are stored. Bon appetit!

Tomato paste for the winter with starch

Tomato paste for the winter with starch has a thick texture. Starch acts as a thickener. The tomato sauce comes out quite spicy. It is used to prepare dressings or served additionally as ketchup. Reproducing the recipe will not be difficult, even if you are doing it for the first time.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 1

Ingredients:

• Tomatoes – 1 kg.
• Salt – 1 tsp.
• Vinegar 9% – 1 tbsp.
• Garlic – 2 cloves.
• Ground black pepper - to taste.
• Hot chilli pepper – 1 pc.
• Potato starch – 3 tbsp.
• Granulated sugar – 0.5 tsp.

Cooking process:

Step 1. Cut the washed tomatoes into pieces, cutting out the place where the fruit attaches.

Step 2. Place the chopped tomatoes in the chopper bowl and grind to the desired consistency.

Step 3. Strain the resulting substance through a sieve or use a colander lined with several layers of gauze.

Step 4. Grind clean hot peppers, after removing the seeds.

Step 5. Remove the peel from the garlic and grate it on a fine grater. Pour the pureed tomato mass into a thick-walled bowl, leaving a little to dissolve the starch. Place chopped garlic and chopped hot pepper into the pan.

Step 6. Sprinkle granulated sugar, salt and pepper. Stir and place on the stove. Boil for 15 minutes, skimming foam if necessary.

Step 7. Stir potato starch into the tomato mass that was left. Breaking up the lumps.

Step 8. Gradually add starch into the hot tomato mass. Stir and cook for 15 minutes. Then add acetic acid and cook for another 3 minutes.

Step 9. Pour the hot thick mass into washed, sterilized jars. Screw on with a sterile screw cap. Laying it on its side, we wrap it in a warm blanket. After cooling, move the seams to the rest of the winter preparations. Bon appetit!

Tomato paste with bell pepper for the winter

Tomato paste with bell peppers for the winter is an ideal preparation that can be realized by both an experienced and a novice housewife. Homemade tomato paste has an unforgettable taste and aroma. Bell peppers add an interesting twist.

Cooking time – 1 hour 30 minutes

Cooking time - 10 min.

Portions – 1 l.

Ingredients:

• Tomatoes – 2 kg.
• Coarse salt - to taste.
• Bell pepper – 1 kg.

Cooking process:

Step 1. For tomato paste with bell pepper, choose ripe juicy fruits. Wash thoroughly and dry. Chop the tomatoes coarsely and remove the stem. Place the peppers together with their stems in a baking sleeve.

Step 2. Place the chopped tomatoes in the multicooker bowl. Activate the “Stew” program and cook for 40 minutes with the lid closed.

Step 3. At the end of the program, strain the contents through a colander and leave to drain.

Step 4. Place the sleeve with peppers in an oven preheated to 180°.When black spots appear on the peppers, reduce the temperature to 120° and cook until soft. We take out the sleeve with the prepared peppers and cool. We remove the stalk with the insides and carefully remove the skin.

Step 5. Add peeled pepper to the grated tomatoes and beat the mixture until smooth. Return to the multicooker bowl and cook to the desired consistency. It will take about 20 minutes. Don't forget to stir.

Step 6. Add salt and mix thoroughly. Distribute into sterilized jars and screw tightly. Turn them over onto the lids, wrap them in a warm blanket and cool. We move the workpieces into storage. Bon appetit!

Tomato paste with basil for the winter

Tomato paste with basil for the winter is an interesting sauce that is ideal for making homemade pizza. Basil adds an unforgettable aroma to dishes. Tomato paste is prepared very simply, without any pitfalls.

Cooking time – 1 hour 40 minutes

Cooking time - 15 minutes.

Portions – 1.5 l.

Ingredients:

• Tomatoes – 2 kg.
• Salt - to taste.
• Basil - a bunch.

Cooking process:

Step 1. We divide the washed tomatoes into segments, after removing the stalk. For tomato paste, choose ripened, fleshy fruits. Maybe slightly dented, but not rotten.

Step 2. Place the slices into a thick-walled pan and cover with a lid. Place on the stove and cook for 40 minutes. When a large amount of juice appears, open the lid slightly to allow steam to escape. While the tomatoes are cooking, don’t forget to stir them.

Step 3. When a lot of juice has formed, open the lid and evaporate for about an hour, also remembering to stir.

Step 4. Without wasting time, sort out and wash the basil, tear off the leaves.We also leave the stems and tie them with thread.

Step 5. Dip the tied branches into the tomato mass and cook for 15 minutes so that the herbs release their aroma.

Step 6. Take out the twigs, add the leaves and stir. Boil for 5 minutes.

Step 7. Turn off the heating. Armed with a submersible device, we punch the mass until smooth.

Step 8. Grind the mixture through a sieve to get rid of the skin and seeds.

Step 9. The process is very responsible and unsafe. We are careful not to get burned.

Step 10. Return the mixture to the burner and boil for 5 minutes. Add salt if desired.

Step 11. Pour the boiling tomato mixture into sterilized jars and screw on clean, sterile lids.

Step 12. Place on the lids, wrap in a blanket or towel. We wait for it to cool down, after which we move it to the pantry or kitchen cabinet.

Step 13. Use it to prepare your favorite dishes. Bon appetit!

Frozen tomato paste for the winter

Frozen tomato paste stores well for the winter and goes well with many dishes. Frozen preparations are most often used for seasoning soups or preparing aromatic sauces. Each housewife uses her favorite spices. Everyone regulates the proportions of aromatic herbs and their assortment at their own discretion.

Cooking time - 15 minutes.

Cooking time - 15 minutes.

Portions – 20

Ingredients:

• Tomatoes – 3 kg.
• Salt – 1 tbsp.
• Rosemary – 1 sprig.
• Fresh thyme – 7 sprigs.
• Dried oregano – 2 tsp.
• Fresh dill – 1 bunch.
• Fresh basil – 1 bunch.
• Hot chilli pepper – 1 pc.
• Garlic – 10 cloves.
• Ground black pepper – 2 tsp.
• Olive oil – 5 tbsp.

Cooking process:

Step 1. Prepare the ingredients. We thoroughly wash ripe fleshy tomatoes and aromatic herbs.The quantity and variety depends on your own taste. Fillers can be very different. Peel the garlic, remove the stems from the tomatoes and cut into segments.

Step 2. Unload tomatoes and leaves into the chopper bowl. I use purple basil, rosemary, dill and oregano. Don't forget to give it a kick. Hot pepper will add piquancy. Instead of a blender, we use a meat grinder or food processor. Tomatoes can also be crushed with a masher and rubbed through a sieve, and then mixed with chopped herbs.

Step 3. Punch the components until smooth. The longer we mix, the finer and more homogeneous the mass will be. I like the spice grains to remain. Pour into a large container. Season with spices and adjust the taste. Stir well.

Step 4. Fill silicone molds and ice trays with the resulting mass.

Step 5. We use disposable cups as molds. Place in the freezer for a day.

Step 6. After freezing, take out the pieces and put them in a bag. Tie and store in the freezer. We use it for its intended purpose. Bon appetit!

Tomato paste with vinegar

Tomato paste with vinegar can be stored for quite a long time. Homemade preparations are many times superior to the taste of store-bought counterparts. Even a novice housewife can repeat this fairly simple preparation. The sauce is prepared as simply as possible, and all the ingredients can be easily obtained at the nearest store.

Cooking time – 4 hours 00 minutes

Cooking time - 20 minutes.

Portions – 1.5 l.

Ingredients:

• Tomatoes – 3 kg.
• Salt - to taste.
• Vinegar 6% – 100 ml.
• Onions – 200 gr.
• Water – 50 ml.
• Granulated sugar – 100 gr.

Cooking process:

Step 1. Prepare the necessary ingredients. Rinse the tomatoes thoroughly and dry with a towel.For tomato paste, we select fleshy and even overripe fruits; they may be slightly bruised, but not spoiled.

Step 2. Cut the fruits into pieces of acceptable size, removing the stalks.

Step 3. Peel the onion, rinse and also chop. There is no need to chop vegetables.

Step 4. Place in a saucepan and add water. Place on the stove and boil for half an hour.

Step 5. When the mass is ready, grind it through a sieve. Add salt and granulated sugar to the pureed mass. Return to the stove and simmer at minimum temperature, stirring regularly. To prevent the mass from burning to the bottom, we use a cauldron or dish with thick walls and a double bottom.

Step 6. When the mass has boiled down by 2.5 times, pour in acetic acid. At this stage, you can season it with your favorite spices. After stirring, wait for it to boil. We pre-prepare the jars - rinse them thoroughly and sterilize them in the oven or microwave.

Step 7. Fill the containers with tomato paste. Twist it well. Turning it over and wrapping it, cool the workpiece. We store the seam in a dark place. We use tomato paste for its intended purpose. Bon appetit!