Tired of pickling and pickling tomatoes? Or do you have a lot of substandard left? Let's make a paste out of them! It is useful for dressing borscht, sauces and gravy.
Ingredients:
3 kg of ripe tomatoes
1 tbsp. l. topless salt
150 ml vegetable oil
How to cook:
1. Select ripe tomatoes. You can even lettuce. The main thing is that they are fleshy, not dry and tough. Wash.
2. Cut the tomatoes into wedges.
3. Pass the tomatoes through a meat grinder and pour the resulting mass into a wide saucepan.
4. Boil over high heat until boiling. Then reduce heat and, while stirring, reduce the mass by a third.
5. Beat the resulting tomato sauce with a blender or rub through a sieve. The latter will not hurt in any case to remove the seeds and skins.
6. Add salt to the tomato mixture and pour in vegetable oil. Mix. Cook for another 10 minutes.
7. Then place the pasta in a deep baking sheet and put in an oven preheated to 160-180 degrees for 30 minutes.
8. Pour the finished tomato puree, while it is still quite liquid, into sterilized jars, tighten with boiled lids and turn upside down. Cover with a warm blanket and leave to cool completely.
Important! You can skip the item with the oven and immediately pour the sauce into jars, and then sterilize the 0.5 liter jars about 5-7 minutes after boiling the water.
Store prepared tomato paste in a cool dark place.
Successful preparations and a delicious winter!
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