It was easier before. For example, I extracted juice using a juicer. Left it to settle. In just an hour the thick layer peeled off. She collected it with a ladle and hung it in a tight bag. In this state, the mass thickened well. Then I boiled it for about an hour to the required consistency. After which, after adding salt, it was laid out in sterilized containers.
However, the restless soul wants to experiment. So I found a new way to cook pasta. It doesn't require any lists. Apart from vegetables, ripe but strong ones, you don’t need anything. Even spices.
How and what to do: to easily and quickly prepare tomato paste
I put some of the washed tomatoes into bags and put them in the freezer. Frozen, they will certainly come in handy in winter.
I cut the rest of the beauties in half and put them in the pan.
I stirred the tomato fragments until enough liquid was released so that I could cover the dish with a lid without looking into it for half an hour.
I crushed the perfectly boiled pieces in a blender.
Wipe with a sieve.
Placed it in a colander, lined with several layers of gauze, placed on a dish into which excess liquid drained.By the way, even if it is not as concentrated as traditional juice, it is still juice.
As a result, two kilograms of cherry tomatoes yielded half a kilogram of paste and a little more than a drink, which the household drank with pleasure.
By the way, the original source recommended storing the workpiece in the refrigerator for at least a day. I couldn’t stand it and launched the next process 12 hours later. It turned out great.
I preheated the pan before starting to bring the tomato mixture to full readiness. Then, when it warmed up, it was necessary to stir it.
When it was evenly heated, I covered it with a lid. But not completely, so that steam comes out.
After about five (seven) minutes, I was convinced that the paste had thickened.
I transferred it to a jar that had been sterilized in advance.
She sealed it tightly. Once it cools down, I'll keep it refrigerated.
I don’t use the product all at once. Therefore, for its long-term storage, I took note of two methods.
After eating a certain amount of yummy food, I lightly grease the inside of the lid with mustard. Or I cover the surface of the paste itself with vegetable oil.
