Скачать или смотреть How To Make Tomato Paste

Let's learn how to make tomato paste this summer! It is not hard to make it at home as long as you have good tomatoes and enough time. Either sun-dried or baked in the oven, homemade tomato paste is way better than the store-bought ones.

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Ingredients
We need two basic ingredients when making tomato paste from scratch.

Tomatoes: Roma or plum tomatoes are the best because they are meaty and have fewer seeds. You end up with a good amount of paste. On the other hand, if you want to use fancy looking heirloom tomatoes, you end up with less tomato paste because they are not as meaty. And they require a longer cooking time so that their juice evaporates. Also, the color would not be as red when you use heirloom tomatoes. That being said, the taste would be equally tasty. So you can make tomato paste with any type of tomatoes but be aware of the facts above.

Salt: When making tomato paste, we use salt mainly as a preservative, rather than taste. So the type of salt really matters. Kosher salt and sea salt are the best options but make sure they are pure and don’t contain any additives. NEVER use table salt in your homemade tomato paste. Because it contains additives, table salt won’t act as a preservative.

How To Make
This is an easy tomato paste recipe with four steps:
First, prepare the tomatoes. The only thing you need to do is to cut them into halves or quarters, removing the stems for sure. Put them in a food processor and puree them in batches. Then pour the puree into a large pot and sprinkle kosher salt over it.
Second, cook it over the stove. Heat it over medium high heat uncovered until the tomatoes release juice and start to boil. Keep boiling for about 30 minutes. This will help the excessive water evaporate. Meanwhile you will see foams on the top, remove them using a spoon. Then, reduce the heat to medium low and let the puree simmer until it has a consistency, for about 40 minutes. Let it cool.
Third, remove the skin and seeds using a strainer. To do this, put a strainer over a large bowl. Pour the tomato sauce into the strainer. Press down the sauce using a spoon until only the seeds and the skin remains in the strainer. Pour the sauce back into the pot.

Next, put the pot back over medium heat and let it simmer until it gets thick, for 40-50 minutes.
Finally, dry the sauce under the sun: For this, pour the sauce in one or two baking sheets in a thin layer. Wait it under the sun for 3-4 days depending on the temperature outside, until it gets really thick. After this duration, you can put the tomato paste into jars.
Alternative Methods To Sun-Drying
No enough sun in your area or no place in your house for sun-drying? Don’t worry! After straining the cooked tomato sauce/puree, there are two alternative methods you can use:

Method 1: Continue cooking the sauce over the stove: After straining the sauce, pour it back in the pot and keep cooking over low heat until it reduces by more than half and gets thick. This might take several hours. Keep stirring it once in a while.

Method 2: Bake it in the oven: After straining the sauce, pour it back in the pot and let it simmer over low heat until thick, for 40-50 minutes. Preheat the oven to 200F/90C and turn on the fan. Pour the sauce in a large baking sheet and bake for 30 minutes. Remove it from the oven, give it a good stir, spread it evenly and put it back in the oven. Bake for 3 hours repeating the same steps after every 30 minutes. You will end up with a thick paste.

After the drying methods above, let your tomato paste cool completely and then share into jars.

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Tomato Sauce Fettuccine: https://www.giverecipe.com/fettuccine...
Tomato Bulgur Pilaf: https://www.giverecipe.com/bulgur-pil...

Music:
Master of the Feast by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...

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Artist: http://incompetech.com/

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