Tomato blanks, Recipes 30.07.2018

The best recipes for tomato paste for winter at home

tomato paste and tomatoes

The taste of homemade tomato paste can not be compared with any tomato product of industrial production. Tomato harvesting is an excellent dressing for borscht, gravy for meatballs, stews in the winter.

Cooking is simple, the main thing is to have a desire. Even an aspiring housewife can handle the detailed cooking options.

Popular recipes for tomato paste at home

Preparation will take 2-3 hours, the process is long, but uncomplicated.

Tomato paste minced

To avoid wasting time rubbing each tomato grated, use a meat grinder. It will take an hour and a half to prepare.


  • fleshy tomatoes - 4 kilograms;
  • onions - 2 pcs .;
  • a glass of sugar;
  • 4 tablespoons of vinegar;
  • peppercorns - 8 pieces;
  • garlic - 4 shares;
  • salt - 2 teaspoons.

Sequential cooking process:

Prepare tomatoes, garlic and onions. Grind vegetables through a meat grinder. Put the tomato-spicy mixture into the pan. Put the container on a slow fire, stirring occasionally. Moisture should go almost all. The readiness of the paste is determined by its thickness. If you stick a spoon, it will not fall, then it's time to add all the remaining products to the blank. Boil the paste for another 5 minutes, stirring it. After that, turn off the heat and spread the tomato product on the banks, roll metal lids. Turn the container with tomato paste from the bottom on the lid, wrap a blanket or blanket. After complete cooling, take it to the basement.


Useful information!

Open paste is stored in the refrigerator for 20-30 days, after which it may moldy.


Tomato Paste through Blender

If the kitchen has a blender, then cooking does not take much time. The advantage of a blender over a meat grinder is the grinding speed, as well as the resulting consistency. If the pasta through the meat grinder contains small lumps, then through the blender is a pureed mass.


  • tomatoes - 3 kilograms;
  • nine percent vinegar - 4 tbsp. l .;
  • ¾ sugar;
  • paprika - 2 tsp;
  • peppercorns - 8 pieces;
  • salt - 25 grams.

Sequential cooking process:

Wash the tomatoes, cut in half, place in a blender and grind to a uniform state. Put the tomato gruel into the pan. Put on a slow fire. When the paste boils, add the remaining foods. Boil tomato preparation for an hour. Simultaneously fill half the other pot with water, boil it. After the expiration of time, place the finished product in sterilized cans. Do not rush them roll covers. Place the filled container in a saucepan with water, sterilize for 10 minutes, and then roll up the lids. Turn over the preserved jars and wrap them with a blanket for a day. Then take it to the basement for storage.

Tomato paste without vinegar

It will turn out sweet. In order to prevent spoilage, vinegar is replaced with regular table salt, which will not allow the paste to moldy.


  • overripe tomatoes - 4 kilograms;
  • ¾ cup of table salt;
  • a glass of sugar;
  • crushed cinnamon - 2 tsp;
  • teaspoon of coriander;
  • carnation -12 sticks;
  • 2 glasses of water.

Sequential cooking process:

Rinse the fruit, cut it into slices, place it in a saucepan, cover with water, put the container on an electric or gas stove. After the tomatoes boil, cook for 20 minutes. Then discard the tomatoes in a colander, peel the slices. Grind the tomatoes on a sieve or chop on a blender. Put the mixture again on the stove, add the remaining ingredients. Boil until it thickens. Next pack the packaging, sterilize 10 minutes in the oven, roll up the lids.

Helpful advice!

To paste boiled down faster, after chopping the tomatoes with a meat grinder or blender, put the gruel in a thick cloth and hang it. The excess moisture will drain, which means that it will thicken during cooking faster.

Tomato paste in a slow cooker

Owners of multicookers can use the following recipe for cooking pasta from tomatoes.


  • overripe tomatoes - 4 kilograms;
  • bulb or Crimean onion - 2 pcs .;
  • garlic - 8 cloves;
  • table vinegar - 2 tablespoons;
  • sugar - 2 tbsp. l .;
  • table salt - 2 tsp;
  • bell pepper - 4 pieces;
  • sunflower oil - 10 tablespoons.

Sequential cooking process:

Pour the sunflower oil into the container from the multicooker, put it in the device and turn on the heating. While the butter is warming up, tomatoes, onions, garlic, grind to a mushy state, use a meat grinder or blender. Put chopped products in hot oil, set the extinguishing mode to one hour. Every 15 minutes, mix the mixture so that the moisture leaves faster. When the last time you mix, add the rest of the ingredients. After that, preserve the preparation or use it immediately.

Tomato paste without sterilization (quick method)

The shelf life of the paste without sterilization is halved. Therefore, use cooked tomato product for 6-8 months. Store in the refrigerator under tightly closed lid.


  • tomatoes - kilogram;
  • Table vinegar - 5 ml;
  • 5 grams of salt;
  • granulated sugar - 10 grams;
  • ½ tbsp. l sunflower oil;
  • ¼ tsp crushed red pepper.

Sequential cooking process:

Grind the tomatoes to a blender until smooth. Put in a saucepan, put on a preheated stove. The tomato product should boil, boil 10 minutes, add the rest of the products, except for vinegar, boil another 30 minutes. Do not forget to stir the pasta. Add vinegar to the prepared mass, stir and preserve.

Tips for cooking tomato paste

Properly selected tomatoes and their preparation is the key to a tasty and thick paste.

  • Choose fruits not juicy, but fleshy. The less moisture tomatoes contain, the thicker the paste will be. For processing, use the following varieties: “Bull heart”, “Mikado”, “Kostroma”, “Samara”, “Nastya”, “Ox's ear”.
  • Pick ripe fruits when they are fully saturated with sugar and get the greatest sweetness.



In no case do not use under-ripe tomatoes. From these tomatoes to cook a tasty pasta is impossible.


  • Cover the paste in a small volume glass container. Firstly, it is convenient, you will open a small jar and immediately use it, but the big one will stand, clutter up the place in the refrigerator. Secondly, you don’t immediately use a large jar of pasta, and after a while, even in the fridge, it will deteriorate.
  • Be sure to sterilize glass containers before conservation, to destroy all bacteria and fungi that may remain on the banks.
  • In addition to the usual spices, such as black pepper and salt, add a variety of spices that you really love.
  • Store homemade pasta in a cold room without direct sunlight for more than one year. The ideal place is a cellar or basement, where the air temperature does not exceed + 10 ° C.

Homemade tomato paste will not only add dishes of excellent taste, but also fill the body with vitamins. Enjoy your meal!

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tomato paste and tomatoestomato paste and tomatoes

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