Homemade tomato paste

Description

Faced with the need of "utilisera AMB" 3 kg of tomatoes, I decided to follow the advice of Nina Vladimirovna and cook tomato paste. However, to my surprise, on the website the recipe is not found. So, welcome to my improvisation inspired recipes from the Internet! The paste can be used in soups and second courses. I hope that this recipe will be useful to other cooks, especially beginners!

Ingredients

Tomato

3 kg
Onion

1 piece
Sugar

3 tsp
Salt

2 tsp
Bay leaf

3 piece
Spices
Vinegar

1 tsp

Cooking

The first thing we need tomatoes! I had almost 3kg ripened on the windowsill tomatoes (if you're interested, 2kg 852г :-D ). They are to my taste was sour, but the pasta was perfect!

My tomatoes, while my boil water. Tomatoes put in a pot, fill with boiling water and allow to stand for literally 5 minutes.

With such "soaked" tomato we can easily remove the skin.

Next, cut the tomatoes into wedges and remove the seeds with the excess juice, if necessary, also remove all sorts of black spots and other defects. We will use only the pulp.

Put prepared tomatoes in a saucepan and place on medium heat under the lid.

While boiling the tomatoes, cut the onion.

Add the chopped onion, bring tomatoes to a boil - slowly we juice stands out. My tomatoes to boil, it took about 15 minutes.

By the time the boiling juice is already a lot! When it boils, the juice is poured. Repeat the procedure draining a couple of times within 15 minutes. Ie at the moment we have tomatoes on the heat for 30 minutes.

Now remove the tomatoes from heat and using immersion blender turn into a puree. Of course, it is possible to make and other devices, from forks to the food processor.

Here, to this state we all grind :-). In the mash, we add salt, sugar, spices and Bay leaf. My spices were dried dill, and homemade seasoning. Unfortunately, I can't say what is her husband in one of the trips presented, sooo delicious! I can only say that there is definitely a pepper and the same of tomatoes. :-[

And then we continue to cook! I cooked it on a medium burner, almost, over low heat. Keep mashed potatoes slowly boiled, but not burnt. Keep the lid slightly ajar so the moisture can evaporate. And be sure to stir periodically, but VERY CAREFULLY!!! Pasta painful spits *PARDON*. At the end of cooking add vinegar.

And voila!! 3 hours after grinding the tomatoes and adding the spices we received this pasta! :rose:

Now it is necessary to "pack". Of the nearly 3 kg of tomatoes I got 500ml of pasta or 2 tins of yogurt for 250ml. Banks sterilize them. I do so: one third of the pots of water boil on top of the cap from the spray for the pan and the Bank. So boil for about 15 minutes.

Also the willingness of banks you can check out drop by drop: they must become large and begin to drain. Cover just boil in the same water for about 10 minutes.

Spread the paste over the banks and close :-).

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