Uncomplicated, he althy and from your own garden: How to make fresh and delicious tomato paste yourself with just 2 ingredients.
Tomato paste is one of the ingredients in the kitchen that should always be in stock. Instead of buying tomato paste in a tube or can, you can easily make the fruity paste yourself in a few simple steps.What is tomato paste used for?
The red paste combines the aromatic and fruity taste of tomatoes in a concentrated form. In the kitchen, tomato paste is mostly used for salads or sauces, and it intensifies the aroma of many dishes. In some cases, the pulp also replaces other condiments, but at the same time ensures that the food retains its naturalness.
The low calorie content of tomato paste is particularly appreciated. There are around 43 kcal per 100 grams, as well as a wide range of different vitamins and minerals.
Which tomatoes are suitable for tomato paste?
In general, tomato paste should be made from a variety that naturally contains as little water as possible. That's why most people prefer to use beefsteak tomatoes. They have a lot of pulp and contain little juice. If you want, you can also use plum tomatoes, which add a little sweetness to the recipe. Anyone who specifically breeds tomatoes for the production of tomato paste can use the varieties
- Marglobe
- Bernese Rose
- Plumito
- Pyros
use. They bring all the virtues to make a flavorful tomato paste.
Make tomato paste yourself - recipe
First of all, here is the basic recipe for the tomato paste. Depending on the concentration, the following ingredients yield between 100 and 300 grams of tomato paste:
1.5 kg tomatoes
1 tbsp s alt
You will also need a couple of sterile mason jars or swing-top jars. Screw-top jars can also be used as an alternative. It is only important that the jars are boiled before filling, or that the whole thing is boiled in the oven to preserve the tomato paste.
Make tomato paste yourself - Instructions
- Wash the tomatoes and score the bottom with a knife.
- TheTomatoes are now blanched in a pot of boiling water until the skin begins to separate.
- Remove the tomatoes from the pot and "quench" them in ice water, then peel off the skin.
- Quarter the tomatoes, deseed and remove the stalk.
- The tomatoes are now brought to the boil in a saucepan and thickened for about 20 to 30 minutes. How long you leave the tomatoes in the pot depends on how thick you want the tomato paste to be at the end. The rule of thumb is: the longer it stays in the pot, the thicker it gets.
- Now cover a sieve with a clean tea towel and pour in the tomato paste. The cloth is tied and placed over a bowl with the sieve. Allow the remaining juice to drip into the bowl overnight.
- The tomato paste can now be poured into the prepared jars and sealed tightly.
- If the glasses still have to be boiled down, they are now slowly heated to 85 degrees in a pot filled with water.
The jars then only have to cool down and should then be stored in a cool place.
If you want, you can also season the tomato paste with thyme, rosemary or oregano when cooking. Garlic or finely chopped chili can be used as additional spices.
Toamtenmark concentrated - what does that mean?
The different concentrations of tomato paste can be used for different purposes. Tomato paste with a particularly high water content is well suited to enhancing soups or other dishes.
For pizza, on the other hand, a tomato paste with a water content of around 70 percent (concentrated twice) comes into question. The higher the concentration of the marrow, the tastier it is. 80% tomato paste (1x concentrated) is ideal for refining marinades, sauces or salad dressings.
How long does homemade tomato paste keep?
In addition to storing in jars, it is also possible to freeze the tomato paste, which is possible both in a plastic box and in freezer bags.
The fresh tomato paste will keep for several weeks in the fridge. You can also pour a thin layer of oil over the tomato paste if the jar is already open. Like pesto, it keeps for a long time.