Tomato paste without evaporation

[Delicious wintering for everyone!]

Tomato paste without evaporation

Category: Blanks

Ingredients
tomato juice
salt
vinegar or lemon juice

Cooking method

• Tomato juice can be made in several ways. First. We cut tomatoes, grind in a blender, rub through a sieve. Second. We use a special nozzle for tomato juice or we use a screw juicer. Third. Pour boiling water over the tomatoes. Let's stand. Remove the peel. We cut it in half, cut out the "ass" and take out the seeds with a spoon or hand. Blender. I made juice in the first way. My tomatoes were not very ripe. Lightly salt the juice.

  We take the fabric. I have an old pillowcase. It turns out a fabric in two layers. Pour the juice there.

  We raise the edges. We tie and hang for a day in a cold place. We put the bowl down to collect the liquid. After a day, if it seems to you that the glass is still bad, you can squeeze out the excess liquid. Do not leave it longer. The mass may start to disappear.

  We remove the bag, untie it and see only the pulp. The pasta needs a little salt. You can add a little lemon juice or vinegar. Transfer to a container and freeze or transfer to a jar and sterilize. Half-liter cans within half an hour.

  
• Delicious wintering for everyone!

Note

I saw this method on one of the YouTube channels. The woman made juice in the third way. The other two I have already thought out myself.
I had about 2.5-2.8 liters of juice. It turned out about 350 milliliters of paste. The author says that you can add more salt and simply store in the refrigerator. I sterilized my paste. I'll see how she behaves. I can't recommend it, but a very interesting way. The paste is thick. You make the taste of the pasta yourself, by adding salt and adding acid or not. I did not increase the acidity.

Angela, a great recipe, I make a paste in the same way, but I don't add anything, I put it in silicone molds and store it in the freezer.

After a day, if it seems to you that the glass is still bad, you can squeeze out the excess liquid. Do not leave it longer. The mass may start to disappear.

I somehow overexposed a very practical advice and the paste began to taste bitter

So cool! Only those who have their own tomatoes need this .. it's not my destiny to try

Can I put in my own five cents. I also spied on YouTube. Grind the tomatoes (I'm in a meat grinder), add a little salt, boil, on a small fire, put a fine sieve on top. The liquid will begin to collect, gradually scoop it up and get a thick tomato paste. The liquid is drunk. I really liked it. This year, all tomatoes are so processed. Angela, I'm sorry I got in

Angel, NadA! For the next year zabalambasyu. In this tomato very little ugly, even bought for spin. And before, I even made juice from my own

[Angela]

Angela, an interesting way, but if it is not hot and a little tomato. If the paste is left warm for a day, it will turn sour and there will be a cloud of midges.
I'll write how I did it, maybe someone will also use my experience.

This year, I corked 100 liters of juice, and blend the thick into tomato caviar and closed it (frozen) with dried.
And I made tomatoes 5 buckets a day in the oven. Coarsely chopped into a deep baking sheet. Put it in the oven for half an hour. Then she put the steamed tomatoes in a sieve to separate the juice, and put the next portion in the oven. Separated the juice, boiled and vitriol, and then evaporated the tomatoes from three baking sheets, adding oils, garlic and spices. Everything worked out very tasty and did not last long.

Girls, thank you for stopping by and sharing your work. I think both this method and yours will be useful to people)