How to close tomato juice at home. Tomato paste

Tomato paste is an indispensable component for cooking many dishes, giving them a characteristic taste, aroma and color. As a rule, versions of the product offered by manufacturers have a dubious composition and are far from ideal in taste. It will be possible to avoid the use of a low-quality product by preparing a tomato yourself.

How to make tomato paste?

Preparing tomato paste at home is not as fast as we would like, but the excellent result fully compensates for the time and effort spent.

The workpiece can be prepared according to the classical technology by boiling tomato juice to the desired density.
Preliminary straining of the tomato base will speed up the process with the help of a fabric bag, which is suspended for 12-14 hours.
Another way for more fast food blanks - settling the cooked boiled tomato juice: drain the clear liquid with a hose, leaving only thick pulp in the pan.
Homemade tomato paste can be corked without additives or filled with flavor according to the recipe.

How to make tomato paste from fresh tomatoes?

Natural pasta from fresh tomatoes, cooked without any additives, will transform the taste characteristics of familiar dishes and, unlike a purchased product, fill them with only good. It is preferable to use fleshy and not too juicy tomatoes as raw materials, which will somewhat reduce the preparation time.

Ingredients:

tomatoes - 10 kg.

Cooking

Tomatoes are cut into halves or slices, placed in an enameled container and boiled until the peel softens and peels off.
Grind the tomato mass through a fine sieve, separating the seeds and peel.
The resulting pulp is boiled with juice to the desired density, stirring more and more often as it thickens.
The thick paste is laid out hot in sterile jars, hermetically sealed and placed upside down under a warm blanket.

Canned Tomato Paste

Tomato paste is a recipe that can be made not only from fresh tomatoes. Canned tomatoes are suitable for this purpose no less than usual. The finished boiled product, according to desire and taste, is supplemented with seasonings and spices, while receiving an excellent sauce for serving with pasta, meat, fish, side dishes and other dishes.

Ingredients:

canned tomatoes - how much is available;
garlic, spices and spices - to taste.

Cooking

Canned tomatoes are peeled.
Grind the fruits in a blender until puree. When using canned food in its own juice, tomatoes are used together with juice.
To obtain a more uniform consistency, the mass is rubbed through a fine sieve.
Place a container with mashed potatoes on fire and boil until most of the moisture has evaporated and the mass has thickened.
Add spicy and spicy additives as desired.
After the tomato paste boils for another 7-10 minutes, it is corked in a sterile container and wrapped warmly until it cools.

Turkish tomato paste

Turkish salcha, a pasta prepared by housewives at home in Turkey, has an individual cooking technology. The uniqueness of the recipe is in the natural drying of the tomato mass in the sun and the evaporation of moisture in this manner. The process of creating a blank is long, but as a result, you can get a natural product that retains all the vitamins and the taste of fresh tomatoes.

Ingredients:

tomatoes - 20 kg;
coarse salt - 2 large handfuls;
vegetable oil.

Cooking

Ripe tomatoes are washed, dried and cut into halves or quarters depending on size.
Fold the slices in an enameled basin, sprinkle with a little salt and leave in the open sun for 2 days, stirring several times a day and kneading the mass with your hands.
Break through the tomato mass with a blender, and then grind it through a sieve.
Transfer the resulting puree to baking sheets or trays and expose to the sun for another 4-5 days, stirring often so that the moisture evaporates.
Ready tomato Turkish paste is transferred to sterile jars.
A spoonful of calcined and cooled vegetable oil is poured on top and the workpiece is placed in the cold.

Italian tomato paste - recipe

The Italian recipe for homemade tomato paste, in addition to fresh tomatoes, includes salt and often flavorings in the form of aromatic herbs: basil, oregano, thyme, or a special Italian mix. Besides, in individual cases optionally include olive oil, dried or fresh minced garlic.

Ingredients:

tomatoes - 10 kg;
coarse salt - to taste;
garlic - 1 head;
onions - 1-2 pcs.;
Italian dried herbs - 2-3 tbsp. spoons;
olive oil - 150 ml.

Cooking

Tomatoes are cut into slices, boiled over medium heat, boiled for 15 minutes, rubbed through a sieve.
Fry onions and chopped garlic cloves in oil, which are then discarded.
Add the resulting puree and boil the mass until thickened, stirring.
When ready, the Italian tomato paste is seasoned with herbs and after 5 minutes it is laid out in sterile jars.

Tomato paste for the winter through a meat grinder - recipe

If the presence of seeds in the finished product is not embarrassing, the recipe for making tomato paste can be greatly simplified by simply passing the tomatoes through a meat grinder and avoiding the tedious grinding of the mass. The texture of the workpiece is adjusted to taste, boiling the base to the desired density with frequent stirring.

Ingredients:

tomatoes - 5 kg;
salt - to taste.

Cooking

Washed tomatoes are cut into pieces and passed through a meat grinder.
The mass is poured into an enameled container and boiled at least half, at the end, salted.
Ready hot is sealed in sterile jars, wrapped upside down until cool.

Spicy tomato paste

Cooked tomato paste at home can be classic in taste without any additives or filled with spiciness and piquancy during cooking. You can add to the composition both ground ready-made red pepper, and chopped fresh chili pods and garlic, grated or squeezed through a press.

Ingredients:

tomatoes - 5 kg;
coarse salt - 1.5-2 tbsp. spoons;
garlic - 1 head;
red ground pepper - 1.5 teaspoons or to taste.

Cooking

Tomatoes are cut and boiled for 15 minutes, after which they are ground through a sieve.
Pepper, garlic and salt are added to the puree, the mass is boiled for several hours until the desired texture and density is obtained.
Tomato spicy paste is sealed in a sterilized container.

Tomato paste with vinegar for the winter

For more than one year, tomato paste with vinegar will be stored at home even at room temperature. In addition, the workpiece prepared according to the following recipe acquires a harmonious taste, which will very appropriately complement meat dishes and other products, and will become an excellent pasta base.

Ingredients:

tomatoes - 6 kg;
coarse salt - 1.5 tbsp. spoons;
sugar - 2 tbsp. spoons;
onions - 3 pcs.;
acetic acid - 1 dessert spoon.

Cooking

Washed and chopped tomatoes, along with chopped onions, are placed in a saucepan and boiled for 15 minutes.
skip vegetable mix through a sieve.
Salt, sugar are added to the resulting puree, boiled with stirring until the volume is halved.
Vinegar is poured in, the pasta is boiled for 5 minutes and corked.

Tomato paste with garlic - recipe

It acquires additional taste, pungency and piquancy when cooked with garlic. In a similar composition, the workpiece is ideal for making sauces, adding to borscht, stews and other dishes. The finished workpiece can be salted to taste or left as is, corked in jars.

Ingredients:

tomatoes - 8 kg;
garlic - 2 heads.

Cooking

Allow chopped tomatoes until soft, grind through a sieve.
Garlic, previously peeled and squeezed through a press, is added to the resulting puree.
Place the bowl with the workpiece on the stove and boil it periodically, and at the end of cooking with frequent stirring until thickened and most of the moisture evaporates.
Ready tomato paste is sealed for the winter.

Sweet tomato paste

Cooking tomato paste at home according to the following recipe is not much different from previous versions in terms of technology, but has a slightly different result. Thanks to the addition of sugar, the workpiece acquires a characteristic sweetness, which will be especially in place when preparing all kinds of dishes.

Ingredients:

tomatoes - 4 kg;
coarse non-iodized salt - to taste;
sugar - 100 g;
vinegar 6% - 100 ml;
onion - 2 pcs.

Cooking

Washed tomatoes are cut along with peeled onions, placed in a suitable container and boiled from the moment of boiling for 15 minutes.
Grind the vegetable mass through a sieve.
The resulting puree is boiled until thick.
Sugar, salt, vinegar are added, the paste is heated for another 5-7 minutes, sealed in jars.

Concentrated tomato paste

Especially concentrated and thick at home - the dream of any housewife. It is fashionable to get the desired effect and achieve the perfect texture of the workpiece on the stove only by long and tedious boiling with continuous stirring. Simplifies the task of cooking a tomato in the oven.

Ingredients:

tomatoes - 5 kg.

Cooking

Tomatoes, washed, chopped, boiled for 15 minutes, rubbed through a sieve.
The resulting puree is poured into deep forms or baking sheets and placed in an oven heated to 160 degrees for 4-5 hours, stirring from time to time.
The finished paste is packaged in sterile jars.

Tomato paste in a slow cooker

Elementary preparing. In this case, it will be possible to reduce the number of necessary stirrings of the tomato mass in the process of evaporating the liquid by several times. It is important to keep the lid of the device open while doing this. The preparation time of the workpiece is determined independently, depending on its desired density.

Ingredients:

tomatoes - 3 kg;
non-iodized salt - to taste.

Cooking

Tomatoes are cut into pieces, loaded into a bowl and kept on the "Extinguishing" at closed lid 30 minutes.
Grind the mass through a sieve, return the puree with juice to the bowl, which is boiled on the “Baking” with an open lid to the desired density.
Salt the paste, cork in a sterile container.

Tomato paste in a pressure cooker

Cooking tomato paste in a mechanical pressure cooker is no different than cooking in a regular pot, as it requires cooking with the lid open to allow the liquid to evaporate. An electric device will be able to double the process of steaming tomato slices, which are traditionally ground through a sieve and boiled with the lid of the device open.

The GOST recipe for tomato paste is laconic, like Japanese haiku: tomatoes, salt - nothing more. And just like in Oriental poetry honed to perfection, the result captivates with its exquisite simplicity. It is worth opening a jar, and in front of you is not just a thick, appetizing paste of rich red color, but a real tomato that has retained an abyss of taste and a sea of vitamins. Enjoy in good health, until the moment when fresh and juicy tomatoes ripen again in the beds.

Recipe for tomato paste according to GOST

According to GOST, adopted back in Soviet times, only a product that has:

homogeneous consistency - and therefore, free from skins and seeds, for which the paste is rubbed through a sieve or squeezed through cheesecloth;
fairly high density. In technical terms, the proportion of solids in it should be from 25 to 40%, and if we translate this into a more understandable universal one, the paste is boiled down almost three times, which makes it thick and saturated.

And it also requires the selection of the highest quality, fleshy, well-ripened fruits.

You will need:

tomatoes - as much as you see fit;
salt - about 1 tbsp. l. (20 g) for each kilogram of tomatoes;
vegetable oil.

Cooking.

Sort the tomatoes, cut the stalks, and cut the fruits themselves into large pieces. At this stage, you can remove the skins by dousing the tomatoes with boiling water, or wait until the tomatoes are boiled.
Cut the tomatoes so that it is convenient to grind them
Puree the tomato pulp using a meat grinder or blender and place in a heavy-bottomed pot or cauldron.
Some hang the tomato gruel in a gauze bag to allow excess liquid to drain.
Boil the resulting mass over low heat, not allowing it to boil, until the volume of the paste decreases by about 3-4 times, and it thickens noticeably. How much time it will take depends on the initial number of tomatoes, but tune in to a long process - 2-3 hours minimum. Do not forget to stir the brew regularly so that the pieces of tomatoes do not decide to stick to the bottom and burn, and remove the foam from it!
Pasta should gurgle but not boil.
If you did not remove the skin from the tomatoes at the very beginning, about an hour after the start of cooking, the pasta should be rubbed through a sieve (this will save you at the same time from the seeds), and then return to the stove. However, to wipe or not to wipe is a matter of taste, some do not mind the presence of seeds and some heterogeneity in the final product.
One option suggests putting a pot of chopped tomatoes on the fire, and when they soften, kill the vegetables with an immersion blender
When the mass becomes thick enough, salt it, let the tomatoes boil for another 5-10 minutes, so that the salt is well dispersed over the contents of the pan, and in the meantime, heat the vegetable oil in the pan.
Oil will extend the shelf life of your pasta
Put out the fire, pour the paste into pre-sterilized jars, add a spoonful of oil to each, which will cover the tomato puree with a thin layer and ensure its best preservation, and cork the jars.
Make sure there are no voids in the bank

Some housewives prefer to steam the tomatoes in the oven. To do this, they are first simmered on low heat in a saucepan for 40–60 minutes, then rubbed through a sieve, and then poured onto a baking sheet with high sides or into a baking dish and brought to the desired density in the oven at a temperature of about 250 ° for 1–1 ,5 o'clock. The puree needs to be checked and stirred from time to time.

Useful Supplements

Tomato paste cooked according to GOST does not require additional ingredients. But if you like variety, try adding to the pot:

a couple of sour apples grated on a coarse grater;
3-5 bulbs;
grated horseradish root;
parsley, celery, dill;
bay leaf, rosemary, oregano, black, red or allspice, coriander, paprika, basil, cinnamon.

Video: option number 2 - how to cook tomato paste

Autumn is coming. It's time to prepare for the long Russian winter by packing pieces of summer into jars in the form of vegetables, fruits and thick seasonings. And the first in a series of blanks can rightfully be tomato paste - healthy, tasty and easy to prepare. Believe me, in winter it will help you out many times.

No matter how appetizing this vegetable is, often in order to cope with a generous harvest, it has to be processed, rolled into jars, dried, frozen. Many housewives twist or grind vegetables, preparing a healthy and tasty drink. It can be prepared from only one main ingredient - without adding any spices or preservatives. The composition can be very simple, but despite this, cooking takes more than one hour - it will take time to prepare dishes, grind, boil and seal.

The five most commonly used ingredients in recipes are:

Tomato juice recipes are distinguished by the choice of puree technology, the use of products that correct the taste - vegetables and spices. It is worth noting that a drink prepared at home, according to most chefs, is qualitatively different from packaged store juices. It is homemade preparations that are recommended by nutritionists for regular use - especially for people prone to stressful conditions and those who set themselves the goal of losing a few extra pounds.

Borscht, salads and sauces require tomato dressing. Therefore, tomato juice should be closed for the winter, a recipe through a juicer will help keep the provisions made in the proper form with the intended taste. Dishes with the use of tomato will be saturated with useful vitamins just when it is so necessary in the winter. And even a glass of tomato juice will fill your body with energy without any food.

Importance of tomato in the diet

The medicinal properties of tomatoes help to normalize the metabolism in the body. Smokers simply need to eat tomatoes, as the splitting substances in them contribute to the removal of nicotine from the lungs. To stabilize arterial pressure need to drink every day tomato juice.

Tomatoes in the daily diet are a healthy heart, healthy bones, cancer prevention. Regular consumption of tomato is beneficial for obese people. With Alzheimer's disease, it is also recommended to eat this red fruit.

Canned tomatoes

This red fruit is the most popular in all preservations, both in its entirety in a single genus, and together with other vegetables and fruits. Tomato juice in a juicer can also be rolled up, like whole tomatoes. In the future, the resulting workpiece is used as an addition to side dishes or as an ingredient in other dishes. In winter, it can be used as a component of borscht, kharcho, added to stews or used as a base for sauce. A tomato can be preserved with pulp through a meat grinder or a clean liquid, it all depends on where this juice will be used in the future.

The resulting cake after the juicer can be processed into ketchup.

Choosing a tomato for tomato juice

For this dish, it is better to choose tomatoes from the garden. They are healthy and do not contain GMOs. With proper observance of all stages of canning, swelling and explosion of provisions are excluded. To make tomato juice at home through a juicer, tomatoes should be selected soft and juicy, since in this case it is necessary to get as much juice as possible, the pulp with the skin will go into the trash.

To make a tomato, you can use vegetables that are slightly spoiled, this will not affect the taste and quality of the provisions. Successfully fit those that have burned out in the sun and are no longer suitable for conservation entirely. Tomatoes that have begun to rot slightly after lying at home for several days can also be used. Of course, spoiled places should be cut out and thrown away.

tomato juice recipes

The preparation of such juice is the cheapest, it does not require either vinegar or vegetable oil. Below you will find some options on how to make tomato juice in a juicer.

Freshly squeezed tomato juice through a juicer without canning

Ingredients for 1 glass of juice:

medium tomato - 200 g (about 2 pieces);
salt / sugar - to taste.

Cooking:

Recipe for standard tomato juice through a juicer for the winter

Ingredients:

juicy tomatoes - 10 kg (you get 8.5 liters of liquid),
salt - to taste.

Cooking steps:

It is better to choose smaller jars, because a 3-liter jar of tomato cannot be used immediately, and it is undesirable to store it in the refrigerator for weeks.

If you want to make homemade tomato juice, a recipe using a juicer will be the most rational way to prepare it. For those who want to add an unusual piquancy to the standard tomato taste, you can add different products. Recipes for such juice are presented below.

Tomato juice with celery

Ingredients:

tomato - 1 kg;
celery stalks - 3 pcs.;
salt - 1 tbsp. l.;
ground black pepper - 1 tsp.

Cooking steps:

Tomato juice with sweet pepper

Ingredients:

tomato - 9 kg;
sweet pepper - 2 kg;
garlic - 3 cloves;
onion - 1 pc.

Cooking process:

In 1 bucket about 9 kg of tomato.

Tomato juice with spices and vinegar

Ingredients:

tomato - 11 kg;
sugar - 500 g;
salt - 170 g;
vinegar - 270 g;
allspice - 30 peas;
red pepper - 0.5 tsp;
carnation - 10 buds;
cinnamon - 3.5 tsp;
garlic - 1 head;
nutmeg - to taste.

Cooking process:

To process a large amount of tomatoes, it is better to use an electric juicer, it will significantly reduce your time and effort.

The recipes for tomato juice for the winter through a juicer are almost the same, they differ only a little when additional ingredients are added.

Tomato juice for the winter at home is much tastier than store-bought, even if you just add a little salt. And if you mix spices in jars and bottles with tomato juice or create a blend of tomato juice with other vegetables? This is such a delicious treat, trust me!

But, before you start harvesting tomato juice, you need to meet several conditions.

When choosing tomatoes for juice, pay attention to the ripeness of the fruit. Tomatoes should be soft, you can even use slightly dented, substandard or slightly spoiled. Just try especially carefully to remove everything superfluous and unnecessary;
Tomatoes for juice should be fleshy. Choose the appropriate varieties when planning to plant tomato beds on your precious piece of land. Hard tomatoes are good for pickling, but not for juice;
Particular attention should be paid to cleanliness. Juice jars and bottles should be thoroughly washed. hot water with laundry soap or soda and warm well. Sterilization of containers can be carried out both in the oven and over steam. In both cases, sterile jars should be slightly cooled before bottling;
Roll-up lids must be acid-resistant - in other words, coated with a special compound. As for screw caps, there are no problems with them;
Do not reuse screw caps to seal juice. It is better to close them with jars of jam. Tomato juice (and not only it) requires complete sealing, and second-hand lids may have damage on the inside that is not visible to the eye, which can lead to air penetration and product deterioration.

Tomato juice for the winter at home can be obtained in several ways. Culinary Eden offers you all these ways, and you already choose what is more convenient for you.

The easiest way to extract juice from tomatoes is with a juicer. But do not expect branded foreign beauty juicers to help you in this matter. You are tormented with them, since the machine will work for 10 minutes, and rest for half an hour. Most the best choice- a nozzle for separation of juice from soft fruits. It is screwed onto a regular cast-iron meat grinder. You can use an electric meat grinder, things will go more fun. Waste is small, but it exists.

The old-fashioned way of taking juice from tomatoes is by boiling and rubbing. Prepared tomatoes are cut, put in a saucepan or cast iron and boiled until soft on the stove or in the oven. The resulting mass is rubbed through a sieve. It is easier to use metal, but if you do not want to lose the vitamins remaining after heating, wipe through nylon. This is perhaps the most waste-free method in which all the juice is squeezed out almost dry. Only skins and seeds fly into the bucket. But he is also the hardest.

You can simplify your task and pass the tomatoes through a meat grinder, heat them in a saucepan or bowl and also rub through a sieve. Just do not use aluminum containers to heat the tomato mass, aluminum does not like an acidic environment.

Juicing in a juicer will undoubtedly make your life much easier. The only concern will be only periodic stirring of the tomato mass so that the skins do not interfere with the flow of juice into the container. But this problem is easily solved if you spend a little time removing the skin from the tomatoes. Add spices immediately to the juicer along with the tomatoes. There is a lot of waste left, but they can be used for cooking homemade ketchup, winter salads or cooking a spicy appetizer with garlic and horseradish, which for some reason everyone calls adjika.

Now let's get to the recipes.

Classic tomato juice

Ingredients:
1.5 kg ripe tomatoes,
10 g salt
1-2 tbsp Sahara,
spices (ground black pepper, ground coriander, sweet paprika, etc.) - to taste and desire.

Cooking:
Squeeze the juice in any way, heat it to a boil, adding all the spices to taste, pour hot into jars and roll up. Turn over and wrap for a couple of days.

The output of the finished product is approximately 1 liter. If you squeeze the juice through a sieve, it will come out more.

Tomato juice with vinegar

Ingredients:
2 kg of tomatoes,
1 kg of sugar
50 g salt
50 ml 9% vinegar,
30-50 peas of allspice,
10-15 cloves,
5-7 tsp ground cinnamon,
1-2 tsp red ground pepper,
garlic - to taste
a pinch of nutmeg.

Cooking:
Squeeze the juice in any way and pour into an enamel container. Put on fire, bring to a boil, reduce heat and cook at a low boil for 30 minutes. Add salt and sugar, boil for 10 minutes, then put the rest of the spices and garlic, passed through the press, keep on fire for another 10 minutes and pour into sterilized jars. Roll up, turn over, wrap up.

The taste of the resulting juice is rich, spicy, and if you add hot pepper, you get the perfect ingredient for Bloody Mary.

Tomato juice with sweet pepper and garlic

Ingredients:
5 kg ripe tomatoes,
2-3 pods of sweet pepper,
1 onion
1 tbsp salt,
1-3 tbsp Sahara.

Cooking:
Squeeze out the juice from the tomatoes. Peel sweet peppers and mince together with onions and garlic. Mix with tomato juice, heat to a boil, hold on fire for 10 minutes and pour into jars. Roll up, turn over, wrap up.

You can make tomato juice for the winter at home even more useful by adding juices from other vegetables to it. For example, beetroot is very useful, but not every child (and even an adult) will agree to drink beetroot juice. And mixed with tomato - please! Add any juice that matches your taste with tomatoes, and get healthy and tasty cocktails. The main condition is that tomato juice should be at least 50%, and preferably all 75%. Salt and sugar are not necessary to add or you can reduce their amount by adding to taste already at use.

Good luck preparing!

Larisa Shuftaykina