Description
A favorite recipe of tomato paste. For more than 10 years cook it just so) When he wanted to roll the pasta for the first time - got the recipe from grandma, and then onions, and carrots, and greens... Decided to simplify, because it was very limited in time. Since then, and cook. I like it for the simplicity, taste and a minimum of products required for its preparation. I always try to take different varieties of tomato: a little bit of Volgograd and michurinka, a little cream and bulk of the pink - my favorite) From such a composition, the pasta is rich, moderately sweet and with a pleasant acidity.
Ingredients
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Tomato
5 kg
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Red sweet pepper
5 piece
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Salt
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Sugar
Cooking
Tomatoes, cut into pieces, put in blender (I have a bowl to 2l), grind and pour into a thick-walled pot (put it on planerischen), fire include. Do with all the tomatoes. While they boil, cut small cubes pepper, and pour it into the tomato juice.
After an hour of boiling it turns out that's the mass.
After another hour. I apologize for the form, the trace of the juice is not specifically wiped, for clarity, what would be seen how much of the liquid evaporates and how much to reduce.
Tomatoes always cook for the night. After two hours of boiling, I turn it off. Sutra the sediment settles, and all transparent liquid I collect from the surface. I got almost 2 liters. Now 2 hours and tomato ready. This step helps great to reduce cooking time, as I like a thick paste.
Gradually ovarium tomato, stir periodically. At the end of cooking taste and add salt-sugar. This time in 8 liters of prepared tomato sauce I added 1 tbsp. of salt without slides and 7 tbsp of sugar because the tomatoes were sweet enough.
The tomato sauce is ready. It is possible to reduce yet, but I like it medium consistency.
Placing them in jars and roll. It is possible that some portion of the freeze portions in bags. But I close immediately. And when you start to use jar - half laid out on the package and freeze. So it is guaranteed not to deteriorate.
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