Of course, buying a tomato is much easier than messing with its preparation. But just think how many advantages a home product will have! Guaranteed - no preservatives. The desired consistency, because often the paste is diluted before adding to dishes. And you can add spices and spices, onions and sweet peppers ahead of time, that is, in fact, instead of the usual condensed tomato, stock up with dressings and sauces and ketchups.
Multicooker Tomato Paste - General Cooking Principles
• Thick tomato paste in a slow cooker can only be obtained from meaty tomatoes. Tomatoes should be well ripened and not rotted. Spoiled vegetables will not only spoil the taste of the workpiece, but also reduce its shelf life.
• Production of tomato paste consists in obtaining a thick tomato puree without seeds and peel and then boiling it to the desired consistency.
• You can remove seeds and peel manually. To do this, the tomatoes stand for some time in boiling water. Then cool in cold water and, gently prying the peel with a knife, remove it. Seeds in this case, choose a spoon, cutting the fruit into slices. After that, the tomatoes are chopped and boiled.
• You can cut tomatoes into slices. Then stand them for an hour on the "Extinguishing" and grind on a metal sieve.
• Often tomatoes are chopped initially. Then the resulting tomato mass is stewed on average for about an hour, and then rubbed on a sieve.
• For grinding, you can use a blender or a meat grinder.
• To thicken tomato puree separated from seeds and peel in a slow cooker, use the "Baking" mode. Puree is boiled in this mode with the lid open until the volume is reduced by two, or even three times. It all depends on what density you need to achieve.
• Tomato paste in a slow cooker can be prepared with different tastes. For this, various spices and spices are added to it. Also, to improve the taste characteristics, it can be prepared with vegetables. Use onions, garlic, fresh pepper - hot and sweet.
• To prepare tomato paste for the winter, it is packaged hot in sterile jars and hermetically sealed. Metal covers for conservation and more exotic ones are used - glass, plastic. Banks are necessarily sterilized, and lids, if necessary, are boiled.
Tomato paste in a slow cooker: aromatic tomato paste in a slow cooker for the winter with garlic and onions
Ingredients:
• three kilos of tomatoes;
• eight cloves of garlic;
• 400 gr. bitter onion;
• 50 ml of non-aromatic sunflower oil.
Cooking method:
1. Tomatoes soak for several minutes in a container of cold water, brush off the drops and cut each lengthwise into two. Cut the stem and white flesh, if any. Cut the halves into large slices, transfer to a large bowl and beat with a blender. If there is no such kitchen processor, put the tomatoes in a cooking container and hold for half an hour under the lid on the "Stew". Then be sure to grind the softened pieces of tomatoes through a metal sieve.
2. Peeled the bitter onions and garlic cloves with a blender or grind them with a meat grinder, through the smallest grate.
3. Fill the cooking bowl with tomato mass. Add to it chopped onions with garlic, pour salt.
4. Program the multicooker to extinguish by setting the timer for 40 minutes. Do not close the cover.
5. When the vegetable mass begins to boil (after about 7 minutes), lower the lid and wait for the program to complete.
6. A few minutes before readiness, be sure to take a sample on the salt and add it if you think it is necessary.
7. Pack the paste in sterile jars and seal with boiled lids.
Tomato paste in a slow cooker: recipe for tomato paste in a slow cooker for the winter "like in a store"
Ingredients:
• two kilograms of ripe tomatoes;
• fine table salt.
Cooking method:
1. Prepared tomatoes cut lengthwise into slices and put in a bowl, do not add water.
2. Close the lid tightly, set the valve to the “Closed” position, and start the “Extinguishing” program when setting the timer for one hour.
3. After that, open the valve, release the steam. Carefully remove the bowl from the case and put the tomatoes on a metal sieve, grind.
4. Discard the seeds with the skin remaining on the sieve, and return the liquid mass back to the bowl. Remove the remaining thick puree with a spoon on the back of the sieve, and put it in the bowl to the tomato.
5. Select a baking mode and cook for about 25 minutes, until the volume is reduced by about half. Salt the prepared paste to your taste and turn off the multicook.
6. Place the hot mass in sterilized glass containers, cover with lids, but do not clog.
7. In a wide saucepan, on a small fire, warm the water to 50 degrees and put cans of tomato in it. Be sure to place a thick towel or any other thick cloth under the containers.
8. Bring the water in the tank to a boil, reduce heat and pasteurize for 20 minutes with a slight boil.
9. After this cover, roll up and place the cans upside down under the covers until they cool completely.
Tomato paste in a slow cooker: cooking aromatic tomato paste in a slow cooker for the winter with Provencal herbs
Ingredients:
• meaty tomatoes - 3 kg;
• a spoon of garden salt;
• three spoons of the Provencal herbs mixture.
Cooking method:
1. Cut large slices of water-washed tomatoes and twist them in a meat grinder.
2. Then pour the mass into the cooking cup and hold for a quarter hour under the lid on the "Stew". If the volume of the bowl does not allow to extinguish the entire mass at once, divide it into two parts and simmer in two passes.
3. Then pour the contents of the bowl onto a rare metal sieve and strain by rubbing with a spatula or spoon.
4. After this, pour the strained tomato without the peel and pits into the bowl. Add a mixture of "Provencal herbs", salt and stir well.
5. With the lid open, cook on Baking until thickened. Be sure to mix the contents of the bowl from time to time, otherwise it will burn.
6. Take a large silicone mold with cupcake recesses and pour the slightly cooled tomato over them. When completely cooled, put in the freezer and freeze.
7. Freeze the frozen pasta from the mold, put it in bags and put it back into the freeze.
Tomato paste in a slow cooker: we prepare tomato paste in a slow cooker for the winter with vinegar
Ingredients:
• one and a half kilograms of fleshy tomatoes;
• table salt - 1 tbsp. l .;
• two teaspoons of 9% table vinegar;
• 40 gr. refined lean oil;
• a spoonful of beet sugar.
Cooking method:
1. Wash the fruits, cut off damaged areas, stalks and grate. Do not rub the peel.
2. To remove the seeds, grind the vegetable mass on a sieve. You can not remove them, leaving "on the fan."
3. Add salt with sugar, vinegar, pour oil.
4. Mix well, pour into the bowl and start the "Extinguishing", setting the duration to one hour.
5. Pack hot in sterile jars and roll up with sterile lids.
6. Refrigerate under the covers by turning the covers down.
Tomato paste in a slow cooker: thick tomato paste in a slow cooker for the winter
Ingredients:
• ripe intact tomatoes - 1 kg;
• a kilo of sweet bell pepper;
• 200 gr. sugar
• bitter pepper - 100 gr.;
• refined oil;
• coarse salt - 60 g .;
• 50 gr. garlic.
Cooking method:
1. For washed tomatoes, on the side of the stalk, make shallow cross-shaped incisions. Dip the fruits in boiling water and hold in it for five minutes. Then move them quickly into cold water. When cool, remove and peel.
2. Cut each tomato into four pieces and select the seeds. It will be convenient to make a teaspoon. Grind the pulp with a blender or in a meat grinder.
3. Peel both types of pepper. Cut into pieces, chop in the same way as tomatoes, and shift to them.
4. Add chopped garlic, stir well and pour the mixture into a bowl.
5. Pour sugar and, stirring, salt, pour oil.
6. Select the "Extinguishing" option, the timer must be set to 90 minutes. Run the program. Stew by tightly closing the lid.
7. Pre-packaged hot tomato paste in cans and roll with metal lids.
Tomato paste in a slow cooker: harvesting spicy tomato paste in a slow cooker for the winter
Ingredients:
• two kilos of ripe, not watery, tomatoes;
• 15 gr. non-iodized salt;
• 150 gr. white onions;
• two sticks of cinnamon;
• 10 peas of allspice;
• 150 gr. white sugar;
• two large leaves of lavrushka;
• 12 ml apple cider vinegar;
• 5 gr. rosemary.
Cooking method:
1. Cut the stems from the washed tomato, cut randomly into medium sized pieces and transfer them to the cooking bowl.
2. Add the chopped onion into thin half rings. Select a duration of one hour and start the Extinguishing program. Well stewed tomatoes should have a skin. If this does not happen, turn on "Extinguishing" for another 20 minutes.
3. Then remove the bowl from the case and place it in a bowl of cold water. When the vegetable mass has cooled well, wipe it through a sieve and pour it back into the bowl.
4. On a piece of gauze, put cinnamon sticks, allspice, lavrushka and rosemary. Tie a bag and drop into a bowl with vegetable mass.
5. On the "Baking" option with the lid open, bring to a boil and boil for a quarter of an hour. Remove the bag of spices and continue cooking, stirring systematically until the paste is nearly threefold, or to the desired consistency.
6. Add salt, sweeten, pour in the entire measure of vinegar and boil for another 10 minutes.
7. Then turn off the crock-pot, and spread the paste on prepared sterile containers. Roll up and leave to cool, covering with a blanket.
Slow cooked tomato paste - cooking tips and tricks
• When evaporating excess liquid from a vegetable mixture, do not forget to stir occasionally, otherwise it may burn and become bitter.
• Do not overdo tomato puree on baked goods. As soon as it thickens, immediately pack it in jars, otherwise the taste of the workpiece will suffer.
• Add spices and spices only after boiling mashed potatoes.
• When preparing tomato paste in a multicooker for the winter, follow all conservation rules: rinse cans with soda well and sterilize them, boil the lids for 10 minutes, tightly roll the containers with a key. Failure to comply with simple requirements may result in containers being swollen and the product becoming unusable.
• The cans can be sterilized over steam by setting the cans for a quarter of an hour on the wire rack with their mouths down, over a pot of boiling water. In the oven, holding clean containers for 10 minutes at 150 degrees.
• After seaming, turn the cans over the lids, cover with a blanket and hold until cool.
