How to make delicious tomato juice for the winter. How to make tomato paste at home. How to prepare tomato paste at home

Tomato paste is an indispensable product in any kitchen. With it, the taste of any dish becomes richer and more aromatic, and the dish itself takes on a beautiful reddish tint.

Tomato paste is not only a tasty addition to dishes, but also a valuable source useful substances and vitamins.

100 grams of product contains:

trace elements: copper, iron, zinc, cobalt, iodine;
macroelements: potassium, calcium, magnesium, phosphorus, etc.;
organic components: proteins, carbohydrates, water, starch;
vitamins: C, B2, B9, B1, B6, A, E.

The store-bought product contains much less nutrients. It is much better to prepare such pasta in the summer from fresh vegetables and preserve this storehouse of vitamins, macro- and microelements until winter.

Tomato paste - basic tomato recipe

You will need:

onion – 2 pcs.;
water – 0.1 l;
salt to taste;
granulated sugar – 0.1 kg;
tomatoes – 3 kg;
vinegar – 100 g.

Cooking algorithm:

We wash the tomatoes under the tap, cut out the stem and spoiled pulp, if any.
Cut the vegetables into halves. If you have very large tomatoes, you can divide them into quarters. Place them in a saucepan.
Finely chop the peeled onions and add to the tomatoes.
Turn on the gas, pour in the specified amount of water and wait until the paste boils.
We set the fire to minimum power and cook the mixture for another 15 minutes.
After this, the tomatoes should become soft and it will not be difficult for us to grind the tomato mass through a sieve after it has cooled.
Discard the remaining tomato skins in the sieve.
Return the pan to the heat and cook the tomatoes until their volume is reduced by 5 times.
Constantly stirring the paste, pour salt and granulated sugar into it.
As soon as the mixture has boiled down, pour vinegar and pour the dish into jars, having sterilized them in advance.
Screw the lids tightly and cover them with a blanket.
After the jars have cooled, remove the blanket. Now you can safely add delicious homemade pasta to borscht, stew and other dishes. Bon appetit!

How to cook in a slow cooker

Product List:

salt to taste;
tomatoes – 1 kg.

Step-by-step preparation:

We wash the tomatoes with running water, remove the stem and hard parts of the fruit, cut the pulp into four parts.
We put the multicooker in the “Stew” mode, put the tomatoes in the bowl of the kitchen appliance and cook for one hour.
After this, transfer the softened vegetables into a sieve and grind. Discard the peel and seeds that remain on the surface.
Pour the crushed mass of tomatoes along with the juice back into the multicooker, select the “Baking” item on the instrument panel, and set the timer to 25 minutes.
Cook with the lid open, remembering to stir.
When the food has reduced in volume by half, turn off the multicooker and add salt.
Sterilize the lids and jars and spread the resulting paste over them.
Place the filled containers in a saucepan with hot water, cover them with lids and boil for 20 minutes.
Then roll up and cool.

In Italian

Tomato paste prepared in Italian is surprisingly aromatic and spicy in taste. Be sure to try it!

What to take:

oregano – 15 g;
sugar – 25 g;
four fresh tomatoes;
olive oil – 30 ml;
three cloves of garlic;
canned tomatoes – 0.8 kg;
one onion.

How to prepare tomato paste at home:

Chop the peeled onion into small pieces. Press the garlic in a garlic press.
Warming up olive oil in a saucepan and add pieces of onion and garlic.
Fry the vegetables for 8 minutes.
Cut into slices canned tomatoes. Transfer them to a frying pan, add oregano and sugar.
Simmer everything together for 20 minutes. The future paste should thicken a little during this time.
Remove the skin from freshly washed tomatoes, cut the pulp and place in a saucepan. Cook the dish for another 5 minutes. Additionally, you can season the pasta with ground black pepper and salt to taste.
Mix the pasta. You can immediately add it to your dishes. Bon appetit!

Homemade tomato paste for the winter

Required Products:

tomatoes – 6 kg.

How to prepare tomato paste for the winter:

Wash fresh ripe tomatoes under the tap, cut off unnecessary parts.
We cut the vegetables coarsely. You can even use crushed tomatoes, the most important thing is that they are not spoiled.
Place the tomato pieces in the pan and start cooking.
Set the heat to medium and cook for 30 minutes.
After this, the tomatoes will become soft and the skin will come away from the pulp. Then pour the mass of tomatoes into a sieve in several stages and grind with your hands.
We remove the remaining peel and seeds, and put the juicy pulp back into the bowl.
We ended up with an almost full pan of future pasta. Now it needs to be boiled down to a quarter of the height of the container. This will take about 5 hours. Do not forget to stir the dish occasionally to avoid burning.
At the end of cooking, you need to carefully monitor the tomato paste and stir more often.
The result was a thick, rich red paste. All that remains is to transfer it into sterilized jars and screw on the lids.
Cool the containers and place them in a cold place to enjoy the taste of summer tomatoes in borscht or stew in winter.

Recipe for spicy lovers

List of ingredients:

vinegar – 200 ml;
sugar – 0.2 kg;
fresh tomatoes – 3 kg;
two bay leaves;
mustard powder – 20 g;
hot ground pepper – 18 g;
water – 200 ml;
six black peppercorns;
onion – 0.5 kg.

Step-by-step preparation of tomato paste:

Remove the peel from the tomato. To do this, put the vegetables in boiling water, and then in cold water, as a result of which the skin will easily come off from the vegetables.
Divide them into halves and place them in a pan.
Chop the peeled onion into small pieces and add to the tomatoes.
Pour water over the vegetable pieces and start cooking.
As soon as the food boils, cook for another 15 minutes.
Cool the softened mass and transfer it to a sieve, where we grind it by hand. If any seeds remain on the surface of the sieve, throw them away immediately.
Separately, heat the vinegar in a container, pour it in hot pepper, add bay leaves and black peppercorns.
As soon as the vinegar boils, pour it into a saucepan with grated tomatoes.
Continue cooking the spicy paste until it reduces in volume by 3 times.
After this, pour salt, mustard and sugar into the dish.
Wait for it to boil and cook for another 5 minutes.
All that remains is to put the spicy tomato paste into jars and cool.

This type of pasta can be added to soups, this will give them a unique spicy taste.

Simple preparation with a blender

If you don’t want to spend a lot of time grinding tomatoes through a sieve, then use a blender and things will go much faster.

Main products:

salt to taste;
tomatoes – 5 kg.

Cooking step by step:

Wash the tomatoes well, cut them into pieces and add them a little at a time into the blender bowl.
Grind all the fruits. If after this there is too much juice left, then drain it, but not all of it.
Transfer the homogeneous mass into a saucepan and cook over medium heat until reduced in volume by 4-5 times.
After this, salt the pasta and pour into containers.

Spicy tomato paste in the oven

You will need:

ground black pepper – 10 g;
10 cinnamon sticks;
tomatoes – 4 kg;
ground cloves – 8 g;
coriander – 10 g;
parsley and cilantro - to taste.

Algorithm of actions:

Heat water in a saucepan until it boils.
Cut the washed tomatoes in half and remove the “bad” spots.
Place a sieve in the pan and transfer the tomato halves into it.
Cook the mixture for 10 minutes, after which we remove the sieve with the tomatoes and grind them, discarding the peeled peel.
Add salt to the resulting juicy mass and pour it into the pan.
Preheat the oven to 200 degrees and close our tomatoes in it for 2 hours.
Once the paste reaches the desired thick consistency, add all the seasonings.
We tie the washed cilantro and parsley into a bunch and put them in the sauce.
Cook in the oven for another 30 minutes, after which we remove the herb bunch.
All that remains is to roll the spicy aromatic paste into jars and cool.

Having something like this at home in winter is a fabulous pleasure! Its aroma fills the kitchen, reminiscent of sunny summer, and the dish turns out unusually tasty, fortified and bright.

The calendar says that autumn has arrived, but it seems that autumn is in no hurry to take over, giving way to the last warm days to summer. Over the summer, we managed to make a lot of preparations from seasonal vegetables, fruits and berries, and tomatoes were no exception. And now the orderly rows of jars with pickles and tomato marinades are pleasing to the eye, but the preparations have been made, autumn has already arrived, and the tomatoes still won’t run out. And it seems that we are proud of ourselves for having such a rich harvest, but we also have to think about where to put the surplus. Culinary Eden offers to cook tomato juice for the winter! When it comes to tomato juice, it becomes clear that you can never have too many tomatoes.

Try preparing tomato juice for the winter using the recipes below. The taste and benefits of this product are undeniable, with proper storage All beneficial properties fresh tomatoes are preserved in tomato juice for two years! But winter is the time of year when we especially need vitamins. Instead of vitamin tablets and vegetables of questionable freshness, you can drink a glass of thick, aromatic, fresh tomato juice every day. Choose a tomato juice recipe for the winter, add your favorite spices and make a delicious and healthy drink with your own hands!

Tomato juice for the winter from yellow tomatoes

Ingredients:
1.5 kg of yellow tomatoes per 1 liter of juice,
sugar as desired
salt as desired.

Preparation:
Prepare the tomatoes, wash them thoroughly, sort them so that there are no spoiled fruits, cut off all the ugly parts. Pass the prepared tomatoes through a juicer. If you don’t have a juicer, but really want to make tomato juice for the winter, then pass the tomatoes through a meat grinder and rub the resulting tomato mass through a metal sieve. Pour the resulting juice into an enamel pan, put on fire and bring to a boil. Boil the tomato juice for 15 minutes, stirring occasionally and skimming off the foam. Pour the finished juice into sterile jars; before sealing, you can add salt and sugar to taste, or you can close it and add salt and sugar immediately before use. Roll up the jars with sterile lids, place the jars upside down, cover with a blanket and leave until completely cool.

Tomato juice with basil

Ingredients:
4-5 kg of slightly overripe red tomatoes,
basil,
sugar,
salt.

Preparation:
Prepare the tomatoes by washing them, removing the stems and cutting the fruits into pieces. Place the cut tomatoes in a juicer; if you don’t have one, then pass the tomatoes through a meat grinder, and then rub the resulting mass through a sieve. The aromatic juice is ready, all that remains is to make it suitable for storage. Pour the juice into an enamel pan, put on fire and boil the juice for 20 minutes. At this time, sterilize the jars over steam and boil the lids. Add 1 tbsp to the juice. salt and 1 tsp. sugar, add a few sprigs of basil. If fresh basil no, feel free to replace it with dried. Pour the finished juice into hot sterile jars and immediately roll up the lids. Turn the jars upside down, wrap them in a blanket until they cool completely, and store the finished juice in a cool place.

Tomato juice with garlic

Ingredients:
11 kg red tomatoes,
450-700 gr. sugar (to taste),
175 gr. salt,
1 tbsp. vinegar essence or 275 gr. 9% vinegar,
a few cloves of garlic,
30 allspice peas,
½ tsp. ground red pepper,
6-10 clove buds,
3.5 tsp cinnamon,
nutmeg on the tip of a knife.

Preparation:
Wash the tomatoes, peel the stems and cut into several pieces. Press the tomatoes through a juicer to obtain pure tomato juice without peels or seeds. Pour the prepared tomato juice into an enamel pan, put on the fire and cook for 30 minutes, then reduce the heat, while the juice should continue to boil. Add salt, sugar, cook for another 5-10 minutes, then add garlic, vinegar and spices. Cook for another 10-20 minutes, then pour the juice into sterile jars and roll up the lids.

Tomato juice with pulp

Ingredients:
1.2 kg tomatoes,
2 tsp salt.

Preparation:
Tomato juice for the winter prepared according to this recipe does not need to be boiled, but it does require sterilization. To prepare juice with pulp, you need ripe tomatoes. Wash them thoroughly, drain in a colander and place in a pan of boiling water for 1-2 minutes. After this, take out the tomatoes and place them in a pan of cold water, also for 1-2 minutes. Now you can easily remove the skin from the tomatoes, which is what you need to do. Using a wooden masher, rub the peeled tomatoes through a colander or sieve into an enamel or glass bowl. Filter the juice through several layers of gauze, add salt. Wash juice jars well and sterilize. Pour the juice into jars, cover with boiled metal lids and sterilize jars of juice. The sterilization time varies depending on the volume of the jar; the larger the volume, the longer it will take to sterilize. Cover the hot jars with lids and turn them upside down until they cool completely.

Tomato juice with bell pepper

Ingredients:
1 bucket of tomatoes,
3 pcs. bell pepper,
3 cloves of garlic,
1 head of onion.

Preparation:
Wash the tomatoes thoroughly and place them in a pan of boiling water for 1-2 minutes. After this, take out the tomatoes and place them in a pan of cold water for 1-2 minutes, and then remove the skins from them. bell pepper Wash and remove seeds, peel garlic and onions. Cut all the vegetables into pieces and put everything through a juicer; if you don’t have a juicer, you can put everything through a meat grinder and rub through a metal sieve. Pour the resulting juice into an enamel pan, put on fire and bring to a boil. Boil the juice for 10 minutes, then immediately pour into sterile jars and seal with lids. Before use, add salt to taste.

Tomato juice with dill

Ingredients:
10 kg tomatoes,
1/2 kg bell pepper,
1 bunch of dill with an umbrella,
sugar,
salt.

Preparation:
To prepare this tomato juice for the winter you will need fresh, ripe, juicy tomatoes, under no circumstances should you use cracked or rotten vegetables. Wash the tomatoes and peppers well, remove the seeds from the peppers. Pass the tomatoes and peppers through a juicer. Pour the resulting juice into an enamel pan and put on fire, bring to a boil and simmer for 30-40 minutes. As soon as the juice boils, throw a sprig of dill into it, add salt and sugar to taste. Pour the finished juice into clean, dry jars, close the lids and turn the jars upside down until they cool completely. This juice should be stored in a cool place.

Tomato juice with vinegar

Ingredients:
1 kg slightly overripe, well-colored tomatoes,
½ tbsp. 8% vinegar,
1 tbsp. Sahara,
½ tsp. salt.

Preparation:
Wash the tomatoes well and cut into pieces. Rub the resulting pieces through a fine sieve or pass through a juicer. Filter the tomato juice through several layers of gauze. Add vinegar, sugar and salt to the resulting juice. Pour the juice into a saucepan, put on fire and bring to a boil, but do not boil, immediately pour into well-heated glass jars, close with a lid and sterilize for at least 10-15 minutes. Then refrigerate the jars and store them in a cool place.

Tomato juice with bay leaf

Ingredients:
14 kg of slightly overripe tomatoes,
2-3 sweet peppers,
2-3 bay leaves,
5-6 buds of cloves,
5-6 black peppercorns,
salt.

Preparation:
Wash the tomatoes, cut into large pieces, wash the peppers and remove seeds. Squeeze everything out using a juicer. Pour the resulting tomato juice into an enamel pan, put on fire and bring to a boil. Add spices and salt. Cook over low heat for 5-7 minutes, then pour into sterile jars and roll up the lids.

Tomato juice with celery

Ingredients:
1 kg of tomatoes,
3 celery stalks,
1 tsp ground black pepper,
1 tbsp. salt.

Preparation:
Preparing this tomato juice for the winter should begin by preparing the jar and lid. Wash the jar thoroughly, pour boiling water over it and turn it upside down onto a clean, dry towel. Boil the lid for a few minutes. Wash the tomatoes well, cut into slices and pass through a juicer. Pour the resulting juice into a saucepan, place on the fire and bring to a boil. Wash the celery, cut into small pieces, add to tomato juice and bring to a boil again. Then rub the resulting mass through a sieve, boil again, pour the juice into a jar and roll up the lid.

Ingredients:
2 kg fresh ripe tomatoes,
1 l. homemade apple juice,
200 gr. beet juice,
salt.

Preparation:
Wash the tomatoes well and pour boiling water over them. Then cut the tomatoes into slices and rub through a sieve or squeeze out the juice using a juicer. Add apple and apple juice to the resulting tomato mass. beet juice, bring the mixture to a boil. At this time, prepare sterile jars and lids. While boiling, pour the juice into jars and roll up the lids.

Ingredients:
tomatoes,
water.

Preparation:
Wash the tomatoes well, fill them with cold water so that the water completely covers the tomatoes. Cook over low heat until the tomatoes soften. Then soft boiled tomatoes rub through a fine sieve, and boil the resulting juice by a third. Prepare sterile jars. Pour the boiling juice into prepared jars, cover with a lid and, after cooling, put in a cool place. This juice can be stored for several years. Before use, add salt to taste.

Juicy, fresh, ripe tomatoes produce aromatic, thick juice with a rich taste. No store-bought tomato juice compares to homemade juice. Enough simple recipes, a little patience and time and you will be there whole year provided with tasty, appetizing and healthy tomato juice!

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, and frozen. Many housewives twist or grind vegetables to prepare healthy and delicious drink. You can prepare it from just one main ingredient - without adding any spices or preservatives. The composition may be very simple, but despite this, preparation takes more than one hour - it will take time to prepare the dishes, grind, cook and seal.

The five most commonly used ingredients in recipes are:

Recipes for tomato juice differ in the choice of pureeing technology and the use of taste-correcting products - vegetables and spices. It is worth noting that a drink prepared at home, according to most chefs, is qualitatively different from packaged store-bought juices. It is homemade preparations that are recommended by nutrition experts to regular use- especially for people prone to stress and those who want to lose a few extra pounds.

Tomato paste is used to prepare many dishes; it is needed in winter and summer, and in summer it can often be replaced fresh tomatoes, then in winter you have to use a purchased product. However, zealous housewives prepare tomato paste at home. It is much tastier than store-bought, and also does not contain artificial colors, flavors, thickeners or preservatives. In order to make tomato paste at home with your own hands, you need to know the features of its preparation technology and recipes.

How to make tomato paste at home

When preparing tomato paste at home, you need to achieve several goals: obtain a thick tomato mass without seeds, skins and foreign inclusions, and ensure that it is well stored at room temperature. To do this you need to know a few secrets.

Juicy tomatoes are not suitable for tomato paste; you need fleshy ones that must ripen no earlier than August. At the same time, they must be ripe, but not overripe: rotten ones will spoil the workpiece.
There are several ways to chop tomatoes:
- After removing the skin and seeds by hand, grind the pulp in a blender or using a meat grinder.
- Boil the tomatoes cut into slices, cool and rub through a sieve.
- Use a juicer with a special attachment for tomatoes.
To thicken tomato puree, turning it into a paste, there are also several technological methods:
- Hang in a linen bag for 8–10 hours so that the excess juice drains and only tomato pulp remains in the bag.
- Boil the pulp by four times in a saucepan on the stove, stirring the contents all the time. This takes several hours.
- Boil in a slow cooker.
- Evaporate excess liquid by placing the baking sheet with tomato pulp in the oven for one and a half to two hours.
Jars for tomato paste must be sterilized, as well as their lids. It is preferable to choose small volume jars. It is convenient to sterilize them in the oven.

The technology option often depends on the chosen recipe, but if it does not contain instructions on how exactly to grind the tomato pulp and evaporate excess liquid from it, then the housewife can use a method that seems more convenient and less labor-intensive to her.

Classic tomato paste recipe

tomatoes – 3 kg;
onions – 0.5 kg;
grape vinegar (3 percent) – 100 ml;
bay leaf – 4 pcs.;
salt – 50 g;
sugar – 100 g.

Cooking method:

Sort, wash the tomatoes and cut each into 6-8 pieces.
Place the tomato slices in a cauldron or saucepan with a thick bottom.
Remove the skin from the onion and cut it into small pieces of arbitrary shape.
Add onion pieces and bay leaves to the tomatoes.
Place the pan over low heat and cook until the skins of the tomato wedges separate. This will take about an hour. At this time, you need to periodically stir the tomato mass so that it does not burn.
Remove the pan from the heat and wait for the tomato mass to cool to approximately room temperature. Rub it through a sieve.
Place the tomato paste in the same pan on the stove again. You need to cook it for a long time until it reduces in volume by at least three times.
Add sugar and salt, add vinegar and cook for another 10 minutes.
Pour into prepared jars and roll up. After cooling, the jars can be stored in the pantry and opened as needed. Opened jars should only be stored in the refrigerator.

Tomato paste according to this recipe turns out very tasty and aromatic. Preparing it at home takes a lot of time - about 5 hours, but the result is worth it. However, there are also simpler recipes, aimed, for example, at using a multicooker.

Tomato paste “Appetitka” (recipe for a slow cooker)

tomatoes – 1 kg;
bell pepper – 1 kg;
sugar – 0.2 kg;
salt – 60 g;
garlic – 50 g;
burning capsicum– 100 g;
vinegar (9 percent) - 30 ml;
vegetable oil – 100 ml.

Cooking method:

Wash the tomatoes and make cross-shaped cuts on their skin. Place in boiling water for 5 minutes, then transfer to cold water. Clean. Cut into 4 parts, remove the seeds with a teaspoon, grind the pulp with a blender and place in a multicooker bowl.
Wash the burning and sweet pepper, remove the seeds from them, cut them into several pieces and chop them too. Add to tomatoes.
Pass the garlic through a press and add to the multicooker bowl.
Place all other products (butter, salt, sugar) in it, add vinegar, stir.
Set the “Stew” program for 90 minutes.
Place in sterilized jars and seal them. After cooling, it is better to put the jars in a cool place, but you can also store them at room temperature.

Prepared according to this recipe homemade pasta tomatoes and peppers make it quite spicy. It can be used instead of sauce, and not just as a dressing.

Tomato paste in the oven

tomatoes – 2 kg;
salt – 40 g;
vinegar (9 percent) - 30 ml;
olive oil – 60 ml.

Cooking method:

Cut the tomatoes into pieces and cook for half an hour over low heat, cool.
Rub the tomato mass through a sieve.
Mix the resulting puree with salt, oil and vinegar, place on a baking sheet or in a baking dish.
Place in the oven preheated to minimum temperature for two hours.
Periodically remove the pan and stir the contents.
Place in sterilized jars and seal them.

This paste can also be placed in plastic trays and frozen. In this case, you will need to store it in the freezer, and you will need to take out the paste in advance to use it.

Simple recipe for homemade tomato paste

tomatoes – 5 kg;
vinegar (9 percent) - 80 ml;
rock salt – 100 g.

Cooking method:

Wash the tomatoes well, cut off the stalks and the part of the pulp adjacent to them. Cut the tomatoes into pieces and pass through a meat grinder or, even better, through a juicer.v
Pour the thick tomato juice into a linen bag and hang it over the pan for 8 hours (or overnight).
In the morning, transfer the tomato pulp from the bag into a saucepan.
Place the pan on the fire, bring the tomato puree to a boil, pour in the vinegar, and cook for a quarter of an hour.
Add salt and cook for the same amount.
Place in jars that need to be sterilized beforehand. Close with metal lids. After cooling, remove to a cool room.

Despite the ease of preparation, homemade tomato paste It turns out tasty and stores well even at room temperature. Its advantage is its ease of production and lack of spices, which makes it possible to add it to almost any dish when preparing it. Fans of spicy dressings may prefer more complex recipe homemade pasta.

Spicy tomato paste

tomatoes – 4 kg;
salt – 30 g;
onions – 0.3 kg;
sugar – 0.3 kg;
apple cider vinegar – 0.25 l;
cinnamon sticks – 4 pcs.;
allspice peas – 20 pcs.;
bay leaf – 4 pcs.;
rosemary – 10 g.

Cooking method:

Remove the stems from washed tomatoes. Cut the tomatoes themselves into pieces and place in a cauldron or pan with a compacted bottom.
Cut the peeled onion into half rings and add it to the tomatoes.
Place the pan with vegetables on the stove and cook for 25-35 minutes until the skins of the tomatoes are completely removed.
Remove from heat and let the mixture cool to a comfortable temperature.
Rub it through a sieve. Place back into the pan.
Wrap the pepper in cheesecloth and place it on the bottom of this pan. Place cinnamon sticks, rosemary, and laurel leaves there.
Bring the mixture to a boil, cook for a quarter of an hour and remove all the spices from it.
Cook until the mass reduces by three times in volume.
Add salt and sugar, pour in vinegar, and simmer for another 10 minutes.
Divide the tomato paste into sterilized jars. Seal and leave to cool.

Tomato paste prepared according to this recipe has a spicy aroma. If necessary, she can replace the sauce.

Italian tomato paste

tomatoes – 5 kg;
onions – 0.5 kg;
table vinegar – 200 ml;
salt – 60 g;
cinnamon (stick) – 1 pc.;
black peppercorns – 25 pcs.;
cloves – 15 pcs.;
vegetable oil – 100 ml.

Cooking method:

Wash the tomatoes and cut off the stems. Peel the onion.
Grind the vegetables through a meat grinder, pour the resulting mass into a canvas bag, and hang it over a basin overnight.
In the morning, transfer the contents of the bag into a cauldron (it can be replaced with a thick-bottomed pan).
Place all the spices in a small linen bag or gauze; the cinnamon stick can be broken into several pieces.
Place the cauldron on the fire and bring the tomato-onion mixture to a boil.
Add spices to it and cook for another 15 minutes. Remove the spice bag.
Add salt, vinegar, cook for another 10 minutes.
Sterilize the jars and spread the tomato paste into them.
Pour a little oil into each jar.
Seal the jars. If you plan to store tomato paste in the refrigerator, you can close the jars with plastic lids.

If you make homemade tomato paste according to this recipe, it will turn out very fragrant. It can be served instead of pasta sauce, vegetable casseroles, use as a dressing when preparing fish dishes.

By combining spices, you can get tomato paste with a unique aroma. She will always help out when you need to season dishes, cook tomato sauce, and sometimes can even replace it.

Every real housewife should know the secrets of how to cook a tomato for the winter, because for such preparation you need to choose special tomatoes, and in addition spices and other vegetables. The cooking process can last from a few minutes to 1-2 hours, depending on the ingredients and consistency, and also on what you want to get as a result. Let's look at the rules for choosing tomatoes for juice, recommendations for preparing them, and the best proven sauce recipes for the winter.

How to choose tomatoes for cooking

There are few selection rules. They are simple, but the result depends on compliance. So let's begin:

Depending on what consistency of juice is desired, it is worth selecting the varieties of tomatoes. If you take the “Bull’s Heart” variety, the drink for the winter will turn out to be very thick and rich. And the Tsar Bell tomato variety will give a lot of water, so the juice will be liquid, like apple juice.
Even the ripest vegetables are suitable for cooking tomatoes. Slightly soft, crushed, overripe ones will also be ideal for sauces.
Green tomato fruits should not be used for juice, as they will spoil the color of the product and its taste. Unripe vegetables do not provide much water, so their use is not advisable.
The format of tomatoes for making juice does not matter. These can be small cherries, medium cream or large fruits. They will still be cut into pieces during cooking.
Tomatoes grown in the open sun in garden beds are considered ideal for making tomato juice. Fruits that ripen in greenhouses do not have a large volume of water for such preparation and have a noticeable sourness.

What kind of container to cook tomatoes in?

A caring housewife will definitely ask herself the question: is it possible to cook a tomato in an aluminum pan? There is no definite answer here: if utensils made of such material are used for 1-3 hours, then oxidation will not occur, but if the juice is infused and then only boiled, then it is better to choose other types of utensils. No chemical processes occur in an iron, enameled or cast iron pan, so they are recommended for cooking tomatoes. Here is a list of utensils that may be needed for cooking tomatoes:

Juicer for quickly removing the pulp and veins of tomatoes from the juice.
A saucepan or large deep bowl for cooking juice.
Colander or sieve (for straining the sauce after cooking, if a juicer was not used before).
Storage containers (jars with screws or tin lids).
A scoop or large mug for pouring tomato juice into jars.
Seaming key (if classic tin lids for jars are used).

How long to cook the sauce for the winter

To understand how many minutes you need to cook the juice until it is ready, it is worth analyzing the entire cooking process. If heat treatment will be made with vegetables for the first time, then it can last up to 1 hour, but in classic versions After boiling, you need to wait 5-15 minutes and pour the juice into jars. If the cooking takes place a second time (at the first stage, pieces of tomatoes were boiled, then they were rubbed through a sieve and put on the stove again), then 2-5 minutes will be enough to boil the dish and place it in containers.

Recipes for making tomato paste at home with photos

To understand how to cook tomatoes for the winter, you should consider several recipe options and choose the most suitable one for yourself. The difference lies not only in the process of obtaining the juice, but also in the additives that are added to the drink or sauce. Let's look at a few classic recipes and unusual ways of preparing tomatoes for the winter. All the options considered are proven, so they are easy to use independently even for beginners.

Tomato paste on the stove

If you don’t use a juicer to prepare tomato juice, the process will take a little longer, but you won’t have to wash a lot of dishes and waste electricity. The task is to cut the vegetables into large pieces, boil them a little and rub through a sieve. This method helps to obtain a thick tomato with a small amount of grains and pulp. Let's consider a simple proven recipe for the dish.

Ingredients:

Ripe red tomatoes – 2 kg.
Sweet red pepper – 2-3 pcs.
Salt, sugar - according to tomato varieties and taste preferences.
Black peppercorns, bay leaf.

Preparation:

Rinse all the tomatoes under running water and remove excess water.
Do the same with pepper.
In a large (preferably cast iron) container, cut the tomatoes into large pieces, cutting out the roots and veins.
Along with the tomatoes, it is worth cutting sweet peppers of fleshy varieties into small pieces.
Place the bowl with chopped vegetables on the stove over low heat, and when a little liquid appears at the bottom, increase the power of the burner.
After the fruits have boiled for up to 5 minutes, they should be set aside and cooled to room temperature.
Through a sieve or colander, strain the boiled tomatoes and peppers, crushing them with a spoon or silicone spatula. Excess skins and veins should be removed.
The resulting paste must be salted, sugar, spices and a few leaves of bay pepper must be added. Put it all on the stove, boil for 3-5 minutes, then pour it into jars and roll up the lids.
This tomato paste can be stored for 1 to 5 years in a cool, dark place.

Homemade tomato for the winter, just like fresh

There's nothing better in winter than homemade tomato juice. This dish is allowed to be consumed as an independent unit or added to borscht, cabbage, soups or other types of food. In order for homemade tomato juice to turn out as fresh, you need to add a minimum of spices and additional vegetables to it, but to increase the shelf life, it is worth cooking well. Let's consider quick recipe such a blank.

Ingredients:

Red tomatoes of fleshy varieties - 3 kg.
Parsley, dill - a few fresh sprigs.
Salt, pepper, white sugar - according to taste preferences.

Preparation:

Rinse vegetables and herbs thoroughly.
Dry them in a colander or with paper towels.
Cut out the inner root of the tomatoes and run the vegetables through a juicer.
Pour all the resulting juice into a large enamel container.
Place the liquid on the stove and bring to a boil.
Add sugar, salt, ground pepper, constantly tasting the future dish. You shouldn’t put too many spices, it will enhance the taste, but it will lose its naturalness.
Place parsley and dill leaves into boiling liquid.
Boil the juice until the sugar finishes melting. The total amount of time the tomato simmers should be about 20-25 minutes.
Pour the liquid into sterilized jars and seal the tin lids very tightly.

Pepper Bulgarian tomato without sterilization

Sweet bell peppers are often added to tomato juice. This addition gives an unusual taste and makes the consistency thicker. Peppers can be placed cut into pieces, whole or grated through a grater or blender. Let's consider a simple recipe for tomato juice with other vegetables and fruits, which will certainly be appreciated by all household members and guests.

Ingredients:

Red and yellow tomatoes – 3 kg in total.
Bell pepper – 1.5 kg.
Plum with a well-separable pit - 0.5 kg.
Sour apples – 300 g.
Sugar, salt - according to tastes.

Preparation:

Rinse all vegetables and fruits under clean water. Leave them for a few minutes to drain off excess water.
Peel the pepper, cut into quarters, place in a large cauldron, where the whole dish will be cooked.
Pass the tomatoes through a juicer, pour the resulting liquid into the bell pepper.
Peel plums and apples, pass through a juicer, add this liquid to the main tomato juice.
Immediately put a little salt, sugar, and spices if you want.
Bring tomato juice to a boil, stir it, taste.
Adjust the dish according to your own taste (add salt, sugar, apple cider vinegar).
Boil the tomato for 5-10 minutes and pour into glass jars. Bon appetit in winter!

Tomato juice recipe

A good housewife knows that making tomato juice takes a lot of time. But how to cook tomatoes for the winter using new kitchen appliances? Such devices make it possible to simplify the cooking process and even reduce the creation time. great dish. Let's consider step by step recipes tomato juice in a slow cooker and pressure cooker for preparing for the winter.

In a slow cooker

To quickly prepare delicious tomato juice at home, you should use a slow cooker. This popular device will help you by asking you not to stand at the stove for a long time, but to start the equipment and go somewhere else to attend to your issues. In addition, there is no risk that the contents of the pan will leak, boil over or burn. Let's give great recipe rich tomato juice in a slow cooker.

Ingredients:

Cherry tomatoes or other small varieties of tomatoes - 2 kg.
Ripe pear – 300 g.
Sour apple – 300 g.
Cloves, cinnamon, black pepper, allspice, salt, sugar - according to taste.

Preparing tomato juice in a slow cooker:

Rinse all fruits and vegetables.
Separate the excess parts from them: tails, veins, seeds, core.
Using a juicer, chop tomatoes, pears, and apples.
Pour the resulting juice into the multicooker bowl and add spices.
Turn on the “Cooking” mode for 30 minutes and wait for cooking.
In the meantime, you need to sterilize the jars in a water bath and prepare the lids.
When the multicooker announces the end of the program, pour the tomato juice into containers and close tightly.

In a steamer

The main advantage of a double boiler is that it allows you not only to quickly cook food, but to do it while preserving all possible vitamins and minerals. Tomato juice, adjika, sauce or other product prepared in a double boiler has the best taste and is most beneficial for the body. We'll tell you perfect recipe tomato dishes.

Ingredients:

Red tomatoes – 2.5 kg.
Yellow tomatoes– 0.5 kg.
Tomatoes “Black Prince” - 0.5 kg.
Parsley, dill, basil.
Salt, sugar and pepper - according to taste preferences.

Preparation:

Wash and dry all vegetables and herbs.
Peel the ends of the tomatoes, cut each of them into 2 parts.
Pass the tomatoes through the juicer, setting the appropriate mode to obtain juice with the maximum amount of pulp.
Add greens to the liquid.
Place everything in a double boiler and bring to a boil.
Remove from heat, open the lid slightly, add spices.
Boil the juice in a double boiler for another 5 minutes and pour into jars.

Video recipe: how to twist a tomato for the winter

So that beginners don’t have any questions about creating the perfect tomato dish, they should watch training videos. In such materials, famous and popular chefs advise how to choose the right vegetables, how to process them, and what additional ingredients to add to the juice. Here is a short video that demonstrates the correct approaches to growing tomatoes for the winter.