Homemade Tomato Paste, No Salt
Thick, natural tomato paste for winter! Tomato paste is one of the most-used staples in the kitchen, going into all kinds of dishes. It's better to make your own when you know only natural ingredients went in. So if you have the chance, homemade is the way to go.
Svetalisa
Recipe author
Homemade Tomato Paste, No Salt
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
1 g
Fats 0 %
0 g
Carbohydrates 80 %
4 g
23 kcal
GI:
100
/
0
/
0
- Choose juicy, ripe tomatoes with meaty flesh. First, remove the skins: drop the tomatoes into boiling water for a minute, then lift them out with a slotted spoon and immediately plunge them into a bowl of cold water. After that, the skins slip off very easily. 2. Next, simmer the tomatoes for 30 minutes. Then press them through a fine sieve to remove the seeds. 3. Set your cooking pot over the heat — a heavy-bottomed one is best. Pour in the tomato juice and reduce it. Cook for several hours, until the paste is thick. 4. Spoon into sterilized jars and seal with lids.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
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