TOP 3 recipes for tomato puree at home for the winter
Nothing is tastier, healthier than handmade blanks. Having prepared several jars of tomato puree, you can provide your family with a delicious healthy product that compares favorably with their industrial counterparts for the whole winter. Such a blank will be useful to any housewife for making soup, sauces, meat dishes, as well as other culinary delights.
Features of cooking tomato puree for the winter
In order for the preparation for the winter to turn out tasty, to retain a maximum of vitamins, you need to know some subtleties:
- There are two ways to make tomato paste: freezing and canning. The first way is to freeze chopped tomato pulp. The second is making mashed potatoes in the form of canned food.
- For canning, it is very important to use sterilized containers. For sealing cans, well-boiled metal lids are used, which ensure complete tightness.
- The blank can be made with sugar, salt, or without them. This will determine how the tomato puree is stored.
Required ingredients for the recipe
The main ingredient of the preparation is, of course, tomatoes. Choose fleshy vegetables, not watery vegetables, otherwise the puree may turn out to be liquid.
It is important that the tomatoes are ripe, and better even overripe, but in no case spoiled.
Depending on the recipe, you may need other products: salt, sugar, spices (to taste).
Preparation of raw materials
Selected tomatoes are thoroughly washed and dried. In order for the puree to be smooth, pleasant in appearance and taste, the tomatoes are peeled before cooking. This is done like this: the tomatoes are carefully cut in the place where the stalks are attached crosswise, put in boiling water for 2 minutes. After that, take out with a slotted spoon and easily peel off the skin.
Then the fruits are crushed, finely chopped or rubbed through a sieve. The latter method allows you to get rid of the seeds, as well as the remaining skin.
Heat treatment
For heat treatment of tomatoes, aluminum cookware is not used. A pan made of glass, stainless steel or enamel will do.
Prepared tomatoes are placed in a saucepan and put on fire. After boiling, cook without a lid for about 20 minutes. The density of the tomato puree will depend on the boiling time. The finished paste is thrown on a sieve and allowed to stand.
How to make tomato puree at home?
Making tomato puree at home is a snap. Here are some recipes for this useful piece.
Classically recipe
The classic recipe for mashed tomatoes is as follows (to get 3 liters you need 4 kg of tomato):
- Prepare vegetables.
- Cut them into large slices.
- Grind the pulp with a meat grinder or blender. To obtain an even more delicate consistency, rub the resulting mass through a sieve.
- Prepare jars and lids.
- Place the chopped tomatoes in a saucepan, add salt (4 kg of tomatoes - 40 g of salt). If the puree is cooked without salt, you do not need to add it.
- Carry out heat treatment.
- Pour the prepared mass into jars, roll them up.
- Turn the banks over, cover with a blanket, leave for a day.
You can add sugar if desired. In this case, for 4 kg of tomato, you need to take 30 g of sugar and salt each, and add them to the mashed mass before it is put on the fire.
To give a more expressive taste, put parsley, basil or other dried herbs.
Seasonings are added after the mashed tomato mass has boiled.
Option without sterilization
There is another way to prepare pasta that does not require sterilization of the container: the prepared tomato puree is laid out in small molds and frozen. The frozen pieces are laid out in plastic bags and stored in the freezer compartment.
In the absence of molds, you can freeze the finished pasta in bags, distributing it in the form of a flat cake. It will break off easily when used.
You can make such a tomato paste without using a saucepan, but simply baking the tomatoes in the oven. Tomatoes are cut into several parts, laid out on a baking sheet with the pulp facing up and baked in the oven for 1-1.5 hours at a temperature of 180 C. If you decide to use salt or spices, they are added on top.
The resulting sun-dried tomatoes are cooled, and then chopped in a blender and wiped through a sieve. The resulting paste is laid out in molds or bags.
With pepper
To get 5 liters of tomato puree with pepper you will need:
- 4.2 kg tomato;
- 4 kg of fresh bell pepper;
- 20 grams of allspice and black peppers, you can add bay leaves.
Preparation:
- The pepper is washed, placed in calcined oil for half a minute, and then doused with cold water. Peel off, remove seeds and stalks. The peel can be left on, then the fruits must be dipped in boiling water for 3 minutes.
- Prepare tomato puree.
- Spices are placed on the bottom of the prepared jars, a little mashed potatoes are poured, and then chopped peppers are added. All this is again poured with hot tomato puree.
- Take a pot of hot water, put the jars and sterilize for 40-50 minutes.
- The cans are rolled up, turned over and cooled.
How to store blanks?
If sugar and salt are not added, the workpiece can only be stored in a cool place.
Puree cooked with salt is easy to store even at room temperature. For storing opened cans, regardless of the preparation method, a refrigerator must be used.
If the opened container is closed with a vacuum lid and air is pumped out using a special pump, you can store the paste without a refrigerator - in a dark, cool place.
