Tomato paste

6 servings

210 minutes

You need to remember the following about tomato paste: the better the tomatoes are, the sweeter and tastier, the more interesting the paste will be. In addition, try to cook it with unrefined extra virgin olive oil - it will give the paste a strong, bright aroma. This recipe assumes long-term storage of the paste - in winter it will become an excellent ingredient in all sorts of stews, soups, shakshukas, pastas and other dishes that require a bright tomato palette.

Energy value per serving

• Calories: 223.1
• Proteins: 4g
• Fats: 11.3g
• Carbohydrates: 28g

Ingredients

• Tomatoes: 4 kg
• Olive oil: 60 ml
• Salt: 1.5 tsp
• Citric acid: 0.5 tsp

Cooking steps

1. Prepare all the ingredients.

2. Wash ripe tomatoes and cut them randomly.

   Required ingredients:

   • Tomatoes: 4 kg

3. Pour oil into the pot, add tomatoes, and bring to a boil.

   Required ingredients:

   • Olive oil: 60 ml
   • Tomatoes: 4 kg

4. Reduce the heat and cook for 10-15 minutes until the tomatoes soften and the skin separates from the flesh.

   Required ingredients:

   • Tomatoes: 4 kg

5. Pass the tomatoes through a sieve, discarding the skin and seeds.

   Required ingredients:

   • Tomatoes: 4 kg

6. Add citric acid and salt to the tomato puree and mix well.

   Required ingredients:

   • Citric acid: 0.5 teaspoon
   • Salt: 1.5 teaspoon

7. Preheat the oven to 140 degrees in convection mode, pour the puree onto a baking sheet and place it in the oven for 3 hours. Stir the puree every 30 minutes.

   Required ingredients:

   • Tomatoes: 4 kg

8. When the puree thickens and acquires a rich red color, it is ready. It needs to cool completely.

   Required ingredients:

   • Tomatoes: 4 kg

9. To preserve tomato paste, it can be canned in a jar or frozen in ice cube trays.

10. Use tomato paste to prepare various dishes.