Classic tomato paste

Step-by-step cooking

1. Step 1:

   

   How to cook tomato paste? Prepare all the necessary products. The main component, of course, is tomatoes. They should be ripe, fleshy. I advise you to choose tomatoes by smell - real high-quality fruits have a pronounced tomato smell. Apple vinegar, but you can also use ordinary table vinegar 6-9%. If you have acetic essence, dilute it in a ratio of 1 to 9.

2. Step 2:

   

   Put tomatoes in boiling water for 5 minutes, then remove the stems and peel.

3. Step 3:

   

   Randomly slice the tomato pulp.

4. Step 4:

   

   Peel and slice the onion at random.

5. Step 5:

   

   Put the tomato pulp in a saucepan where you will cook tomato paste, simmer on low heat for 5 minutes, then add the onion and simmer all together. The extracted juice is drained.

6. Step 6:

   

   Grind everything to a homogeneous state using a blender. You can, of course, skip through a meat grinder, but you don't really want to pour the hot mass back and forth.

7. Step 7:

   

   Add sugar and salt to the tomato puree.

9. Step 8:

   

   Bay leaf. If desired, you can add some other spices: allspice, chili pepper, dried dill or parsley - choose to your taste.

10. Step 9:

    

    Cook over low heat until the desired thickness of tomato paste. It took me about 2 hours.

11. Step 10:

    

    At the end of cooking, add vinegar.

12. Step 11:

    

    Sterilize the jars in any convenient way. I pour some water into the jars and put them in the microwave for 5-7 minutes. It is enough to boil the lids.

13. Step 12:

    

    Pour the hot tomato paste into sterilized jars and close tightly or roll up the lids. Sterilization is not required for this workpiece. Tomato paste can be stored in ordinary apartment conditions without a refrigerator.

14. Step 13:

    

    Bon appetit!