Tomato paste, being not ready meal, but only a semi-finished product, relatively recently appeared on our table.
Nevertheless, the product has gained well-deserved popularity in the preparation of many dishes, to which it gives piquancy, a special taste and bright color.
Sauces and gravies, as well as some soups, are indispensable without tomato paste.
What is this product and how did it appear?
Tomato paste can be called a concentrate of red fruits obtained by evaporation. In the manufacturing process, ripe tomatoes, freed from the upper shell and seeds, are subjected to heat treatment.
In this case, the product is boiled down to the desired degree of density, by significantly reducing the liquid and increasing the proportion of solid (dry) matter. Its quality directly depends on the density of the paste.
The Italians were the first to subject tomatoes to such a treatment. Back in the nineteenth century skilled chefs sunny countries began to use boiled tomatoes in the preparation of pizza and spaghetti, flavoring fragrant seasonings and olive oil.
The composition of tomato paste and its calorie content
According to state standards, the paste should contain only the tomatoes themselves and salt, not allowing additives that improve taste and increase shelf life. If available, it will already be considered ketchup or sauce. Dry matter in the paste should be between twenty-five and forty percent. Tomato concentrate contains only five percent protein, twenty-five percent carbohydrates and almost no fat, which allows it to be called dietary. low-calorie product.
Tomato paste contains vitamins in a considerable dose: E, A, C, B-carotene, PP and B vitamins. tomato product rich in iodine, zinc, sodium, iron, potassium and phosphorus.
The benefits of tomato paste
One of the main advantages piquant product you can call it appetizing with special taste and smell. But color also plays a significant role, because it is known that digestion is largely influenced by the visual presentation of food. Food is fully digested only if digestive juice is produced in sufficient volume, and this is facilitated by the gastronomic perception of the dish with its taste, smell and appearance.
As noted above, tomatoes, which are the basis tomato paste, whose usefulness has been confirmed great content useful substances contains many vitamins.
C is one of the most vital vitamins. With great antioxidant properties, it has a stimulating effect on the immune defense of the human body, as well as on the healthy functioning of all organs of the body. The organism receiving enough ascorbic acid, more successfully copes with foci of bacteria and viruses, as well as with pathogenic microflora that adversely affects the body as a whole. For the prevention of diseases, ranging from a banal cold to an oncological tumor, vitamin C is simply necessary.
The beneficial effect of the vitamin of life - C, is significantly enhanced by vitamins E and A, which are also present in tomato paste, enhancing its antioxidant properties. The combination of these vitamins can preserve beauty and prolong youth. In addition, beta-carotene can be called an anti-stress vitamin. In addition, it helps the body to neutralize radioactive and chemical exposure from the outside.
Vitamin B1 is needed for a complete metabolism of carbohydrates. It speeds up metabolism, thereby reducing the likelihood of excess weight. The work of the heart, blood vessels and digestive system is largely supported by B vitamins. Their timely intake helps prevent the likelihood of stroke conditions and heart attacks.
Vitamin PP, which is nicotinic acid, regulates the level of cholesterol (bad) in the blood, thereby preventing vascular and heart diseases. And also he is involved in the synthesis of hormones, especially the urogenital area.
But the main useful substance contained in tomato paste can be considered lycopene. Tomato concentrate can safely be called a champion in its content. Due to the increased amount of this natural substance, the fruits have a bright characteristic color. But it should be noted: scientists believe that the highest content of lycopene is found in vegetables that have undergone heat treatment, while in fresh vegetables, its concentration is significantly reduced. So, fried, boiled, baked or simply in the form of a paste, they contain 10 times more of this natural antioxidant, which protects the body from the harmful effects of the external environment and early cell aging. Therefore, there are much more benefits from eating tomato paste than from fresh tomatoes. The recommended dose is three large spoons per day, but you need to remember that lycopene is absorbed with fats.
Availability a large number potassium helps to improve the functioning of the heart and blood vessels, lowering arterial pressure.
American scientists advise to include dishes with tomato paste in the diet, this will halve the risk of oncology. Meanwhile, it contains to a large extent serotonin, which is considered the hormone of joy, which helps to elevate mood, eliminate depressive conditions and successfully cope with stress.
At the same time, tomato paste contributes better digestion- it stimulates the production of gastric juice, so it is especially necessary in heavy dishes (for example: meat and flour).
In the spring period of beriberi, it can be used along with carrots, as a vitamin remedy, rich in vitamin A, improving eye health and preventing aging. Strengthens nails, teeth and bones of phosphorus, which is contained in a considerable amount in tomato paste.
low calorie and large cast nutrients in tomato paste, allows you to count it dietary product, recommended not only for people who monitor their weight, but also for patients with weak vascular system and heart, but also to the adherents of the right, healthy eating.
Is eating tomato paste harmful?
Tomato paste cannot harm human health, except for cases when dangerous components are added to reduce the cost of the product.
Summing up, we can confidently state the fact that from tomato paste is much more benefit than harm, and its use will preserve health and youth.
National Italian food replete with dishes and sauces from this healthy pasta, therefore, the level of morbidity of the heart, blood vessels and oncology has been significantly reduced in the country, while locals by eating spaghetti large quantities, do not recruit excess weight look healthy, slim, young and cheerful.
Without tomatoes and products prepared with their use, it is difficult to imagine the usual diet. In summer, the most popular guest on the table becomes vegetable salad from tomatoes and cucumbers, and winter period preparations are in progress: canned tomatoes, ketchups, adjika, sauces and, of course, tomato paste. Tomato paste saves housewives when there are no fresh tomatoes at hand, and the recipe for cooking suggests their presence. Let's try to figure out what tomato paste is, the health benefits or harms lie in this product.
Tomato paste: composition
Tomato paste is made by heat treatment tomatoes. Ripe red tomatoes are used as raw materials, which are peeled from seeds and skins, ground and boiled to a certain consistency. Boiling allows you to increase the percentage of solids and reduces the amount of moisture, that is, a tomato concentrate is obtained. The thicker it is, the higher the quality of the product.
Production is regulated by the terms of GOST. The product assumes the content of only two ingredients: tomatoes and salt. Vinegar, spices, sugar and other flavor enhancers and preservatives are not allowed in classic tomato paste. When a product contains ingredients other than tomatoes and salt, it is already concentrated tomato sauce or ketchup.
History reference
For most of us, the phrase "making tomato paste" is associated with industrial production. Those who think that pasta is a product of modernity are mistaken. The Italians were the first to boil tomatoes back in the century before last. The blank was used as a dressing for pasta and pizza with the addition of spices and olive oil.
Benefit and harm
Now consider all the pros and cons. Tomato concentrate contains almost no fat and a small amount of protein (up to 5%). Carbohydrates in 100 grams contains up to 25%. The benefits of tomato paste lies in the content useful minerals and vitamins: ascorbic acid, B vitamins (B 1, B5 and B6), tocopherol (E), beta-carotene (A). In addition, tomato paste retains all the vitamins and minerals that are present in fresh tomatoes: potassium, phosphorus, iron, sodium, magnesium, zinc, iodine.
Pasta gives dishes an appetizing color and taste. This contributes to the active production of gastric juice, which contributes to normal digestion, and food is well absorbed. Vitamin C is a powerful antioxidant that has a beneficial effect on the body as a whole, including immune system. This affects effective fight with viruses and bacteria. Beta carotene - best helper in the fight against stress.
The most important advantage of boiled tomatoes - high level lycopene content (up to 1600 grams per kilogram). In fresh tomatoes, for comparison, this component is contained in small quantities. Lycopene, which gives tomatoes their characteristic color, is a natural healing agent. It affects the cessation of the growth of malignant tumors, and modern medicine considers its importance in cancer prevention essential. In addition, lycopene stimulates the work of the heart muscle, so Italians suffer from cardiovascular diseases much less often than residents of other countries. Cosmetologists recommend including tomato paste in the diet, as lycopene in a positive way affects the condition of the skin.
calories
Is tomato paste bad for the figure? Its calorie content is from 75 to 125 kilocalories per 100 grams of product. Considering that the product is used in a diluted form, it does not affect weight gain. Moreover, B vitamins speed up metabolic processes and help burn extra calories.
Like any product, tomato paste has its own characteristics that negative impact on the body. In her high content organic acids: malic and citric. Therefore, with increased acidity of the stomach, it can cause heartburn, provoked by irritation of the mucous membranes of the stomach and intestines.
By itself, tomato paste cannot bring harm to health, problems arise when manufacturers try to reduce the cost of production. Not the most used healthy ingredients: stabilizers, preservatives, carrageenal, starch, flavors and flavor enhancers. Such a product has a lower cost, but according to appearance practically does not differ from high-quality paste. If the bank has long term storage and the list of ingredients consists of more than two components, then it is better to refuse to buy such a product. It will do more harm than good.
The quality of the tomato concentrate is also affected by the feedstock. If unripe tomatoes are used, then the finished product will contain corned beef. This component is best not to eat.
Tomato paste is a concentrated mass obtained as a result of heat treatment of fresh tomatoes. In the manufacture of pasta, ripe tomatoes are peeled and seeds are peeled, rubbed and boiled. During cooking, as a result of the evaporation of moisture contained in tomatoes, there is a gradual increase in the concentration of solids up to 30-45 percent. The higher the concentration of dry ingredients in the paste, the more tomatoes were used for its preparation and the better it is. During the heat treatment process, tomatoes retain most of their useful properties. Therefore, natural tomato paste made from ripe fresh tomatoes is considered a very healthy product.
The prototype of tomato paste was first made in the 19th century. While Italian chefs tried to cook tomato sauce with olive oil, garlic and pepper. Now tomato paste is produced in two forms - in the form of salty paste, which is sold in tin or glass jars, or in the form of unsalted pasta. Unsalted pasta is most often sold in barrels.
There are the following varieties of tomato paste: extra, premium and first class. Pasta grade extra and premium has a rich orange-red color. Pasta of the first grade is most often brownish in color. The most valuable and high-quality pasta is considered to be made from tomatoes, harvested and processed in one day.
Composition and calorie content of tomato paste
The quality indicator of the paste is considered mass fraction dry matter. Normally, no additional components (flavors, dyes, starch) should be added to tomato paste, since it contains everything you need, including a small amount of salts and sugars.
This product contains starch, mono- and disaccharides, organic acids and alimentary fiber. The paste contains a significant amount of vitamin A (300 mcg). It also contains vitamins PP, E, C, vitamin B1 and B2. Many of the beneficial properties of tomato paste are due to the significant content of potassium (875 mg), phosphorus (68 mg) and magnesium (50 mg). In addition, the paste contains iron, sodium and calcium.
Calorie content of tomato paste - 100 kcal per hundred grams of product. One hundred grams of the product contains 4.8 g of proteins and 19 g of carbohydrates.
Useful properties of tomato paste
The low calorie content of tomato paste allows us to consider it a dietary product. tomato diet also recommended for venous diseases and a tendency to thrombosis. Pasta is also recommended for rheumatism, gout.
According to scientists, the highest concentration of the useful natural antioxidant lycopene is observed not in fresh tomatoes, but in boiled or baked vegetables. This valuable natural component in the paste is about ten times more than in fresh tomatoes. It has been proven that the antioxidant lycopene, which protects body cells from negative impact environment and from premature aging, it is much better absorbed after heat treatment. Therefore, there are much more useful properties in tomato paste than in fresh tomatoes.
The high potassium content in this product provides full functioning of cardio-vascular system and also helps lower blood pressure.
American doctors recommend eating tomato paste as often as possible. In their opinion, if you consume at least a small amount of tomato paste or sauces from it every day, the risk of developing oncological diseases is reduced by half. Tomato paste, like tomatoes themselves, contains the hormone of joy - serotonin. Therefore, its use helps to cope with stress and improves mood. It is advisable to consume at least three daily dessert spoons tomato paste. Best to match fresh tomatoes and sauces based on them. It is important that lycopene is absorbed only in the presence of fats.
Tomato paste improves digestion. When using the product, an increased secretion of gastric juice is observed. That is why pasta is useful to eat with heavy food, for example, with pasta.
In the spring this useful food product Can be a great substitute for carrots. After all, it contains vitamin A, useful for vision and slowing down the aging process. Phosphorus in the paste helps to strengthen teeth, bone tissue and nails.
Harm of tomato paste
Speaking about the dangers of tomato paste, it is worth considering that natural quality product virtually incapable of affecting human body. The harm from tomato paste can be noticeable if cheap raw materials were used in its manufacture with the addition of water, starch, stabilizers and preservatives.
With caution, you should use the paste with increased acidity of gastric juice, with gastritis or peptic ulcer stomach, at cholelithiasis. Overuse pasta can lead to an increase in acidity and the appearance of discomfort in the stomach.
Tomato paste is a concentrated mass obtained as a result of heat treatment of fresh tomatoes. In the manufacture of pasta, ripe tomatoes are peeled and seeds are peeled, rubbed and boiled. During cooking, as a result of the evaporation of moisture contained in tomatoes, there is a gradual increase in the concentration of solids up to 30-45 percent. The higher the concentration of dry ingredients in the paste, the more tomatoes were used for its preparation and the better it is. During the heat treatment process, tomatoes retain most of their beneficial properties. Therefore, natural tomato paste made from ripe fresh tomatoes is considered a very healthy product.
The prototype of tomato paste was first made in the 19th century. At that time, Italian culinary experts tried to prepare a tomato sauce with the addition of olive oil, garlic and pepper. Now tomato paste is produced in two forms - in the form of salted paste, which is sold in cans or glass jars, or in the form of unsalted paste. Unsalted pasta is most often sold in barrels.
There are the following varieties of tomato paste: extra, premium and first grade. Pasta grade extra and premium has a rich orange-red color. Pasta of the first grade is most often brownish in color. The most valuable and high-quality pasta is considered to be made from tomatoes, harvested and processed in one day.
Composition and calorie content of tomato paste
A quality indicator of the paste is the mass fraction of dry matter. Normally, no additional components (flavors, dyes, starch) should be added to tomato paste, since it contains everything you need, including a small amount of salts and sugars.
The composition of this product includes starch, mono- and disaccharides, organic acids and dietary fiber. The paste contains a significant amount of vitamin A (300 mcg). It also contains vitamins PP, E, C, vitamin B1 and B2. Many of the beneficial properties of tomato paste are due to the significant content of potassium (875 mg), phosphorus (68 mg) and magnesium (50 mg). In addition, the paste contains iron, sodium and calcium.
Calorie content of tomato paste - 100 kcal per hundred grams of product. One hundred grams of the product contains 4.8 g of proteins and 19 g of carbohydrates.
Useful properties of tomato paste
The low calorie content of tomato paste allows us to consider it a dietary product. A tomato diet is also recommended for vein diseases and a tendency to thrombosis. Pasta is also recommended for rheumatism, gout.
According to scientists, the highest concentration of the useful natural antioxidant lycopene is observed not in fresh tomatoes, but in boiled or baked vegetables. This valuable natural component in the paste is about ten times more than in fresh tomatoes. It has been proven that the antioxidant lycopene, which protects the cells of the body from the negative effects of the environment and from premature aging, is much better absorbed after heat treatment. Therefore, there are much more useful properties in tomato paste than in fresh tomatoes.
The high content of potassium in this product ensures the full functioning of the cardiovascular system, and also helps to lower blood pressure.
American doctors recommend eating tomato paste as often as possible. According to them, if you consume at least a small amount of tomato paste or sauces from it every day, the risk of developing cancer is reduced by half. Tomato paste, like tomatoes themselves, contains the hormone of joy - serotonin. Therefore, its use helps to cope with stress and improves mood. It is advisable to consume at least three dessert spoons of tomato paste daily. It is best to combine fresh tomatoes and sauces based on them. It is important that lycopene is absorbed only in the presence of fats.
Tomato paste improves digestion. When using the product, an increased secretion of gastric juice is observed. That is why pasta is useful to eat with heavy food, for example, with pasta.
In the spring, this healthy food product can perfectly replace carrots. After all, it contains vitamin A, useful for vision and slowing down the aging process. Phosphorus in the paste helps to strengthen teeth, bone tissue and nails.
Harm of tomato paste
Speaking about the dangers of tomato paste, it is worth considering that a natural high-quality product is practically not able to negatively affect the human body. The harm from tomato paste can be noticeable if cheap raw materials were used in its manufacture with the addition of water, starch, stabilizers and preservatives.
With caution, you should use the paste with increased acidity of gastric juice, with gastritis or gastric ulcer, with cholelithiasis. Excessive consumption of pasta can lead to an increase in acidity and discomfort in the stomach.
Tomato paste "Tomato" is a popular product that is often used in the kitchen. It is put both in the first dishes and in the second. Pasta is added to get a special tomato flavor and color. Thanks to her, amazing, beautiful and original dishes are obtained.
From the article you will learn what is included in the composition of the tomato paste "Tomato", what are the reviews about it from consumers and how to cook it for the winter at home. After all, a product made by oneself is always tastier than a store-bought one.
A bit about the brand "Pomidorka"
This high-quality and well-known product in Russia is produced by a company called Desan. She imports fruit and vegetable products since 1996. Trademark"Pomidorka" quickly became known to many consumers for its high quality.
It is produced in the south of Russia in the city of Maykop. Not only the product itself is of excellent quality, but also the packaging for the transportation of goods. Therefore, tomato paste "Pomidorka" is delivered to any corner of Russia in a whole package, without any damage. If there are dents, they are minor.
The Desan company is proud of the Pomidorka trademark, where tomato paste is in the lead. It has been number one in terms of sales for several years. They even conducted a "blind tasting" to understand the tastes of end consumers. Still, tomato paste took first place.
Distributors claim that each manager of TM "Pomidorka" finds individual approach to your clients.
The composition of tomato paste "Tomato"
Obviously, the recipe is developed, first of all, based on the interests of customers, and only then for the sake of money. Of course, one cannot say that tomato paste is very cheap, but consumers need not be afraid. After all, it is made up of natural ingredients.
The composition of tomato paste "Pomidorka" does not include various preservatives and artificial additives. It does not add dyes, thickeners and other chemicals. It is prepared exclusively from peeled tomatoes. All moisture is evaporated, and thick, beautiful, red tomato paste is obtained.
For products, strict quality control begins with the picking of tomatoes, and ends at the canning stage, when the product is fully packed in a jar and shipped. Therefore, manufacturers do not worry, as they are 100% sure that tomato paste is produced.
Some housewives do not know why the product is called "tomato paste 25". The manufacturer explained that the composition contains 25% dry tomato substances, thanks to which the products are of better quality and meet GOST standards.
Consumer reviews
When a survey was conducted with ordinary people who buy Pomidorka tomato paste, many spoke only on the positive side. Some housewives believe that it is very convenient when there are different packaging. You can buy both a small jar and a large one.
Others like the naturalness of the color. Therefore, we are sure that dyes and chemicals are not included in the tomato paste "Tomato".
Although there are consumers who do not understand how a product can be preserved without vinegar, sugar and chemicals, it can stand for a long time and not deteriorate. And so the mystery remains. Some consumers are still embarrassed that the jar does not say non-GMO.
But some people argued that tomatoes really go through such a strong heat treatment, from which the products do not deteriorate. Of course, it is impossible to cook exactly the same tomato paste at home. But every housewife can get closer to this taste.
The first recipe for tomato paste "Tomato"
As a rule, many housewives make preparations for the winter. The same goes for tomato paste. After all, I want conservation to always be at hand. You can cook at home and tomato paste "Tomato". The taste is identical, but the cost is cheaper. However, in home preservation Still need to add vinegar. Then it stays for a long time.
How is tomato paste "Tomato" prepared for the winter? We will consider two recipes. For the first option, prepare 5 kg of tomatoes and 0.5 kg of onions. These are the main ingredients.
Dip all the tomatoes in boiling water for two minutes, and they will be easily peeled. Randomly cut them, put them in a saucepan and put on fire. While the tomatoes are cooking, chop the onion and add it to the tomatoes. The vegetables will release their juices and should simmer for about 30 minutes. The excess liquid should boil away.
After 30 minutes had passed, the tomatoes and onions were very soft. Turn off the burner, let the vegetables cool, then smash them with a blender. Now put it on fire again.
Stir frequently so the pasta doesn't burn. As soon as the mass boils, add 50 g of vinegar (apple or table vinegar is suitable), 0.5 tbsp. l. salt and 100 g sugar. After 10 minutes of boiling, turn off the burner, pour into jars and roll up.
Second recipe
It needs the same products as in the first option. Only in this recipe add another 0.5 kg of apples. They must be peeled, ponytails and core. Dip apples with onions in tomatoes.
Only in this case, you need to cook the ingredients longer than in the first option, since the apples are tougher. When they become quite soft, then you can beat with a blender. Sometimes apples are not peeled. You can simply cut them up and put them in a bowl for cooking.
You will get a very tasty tomato paste "Tomato" for the winter, which has an unforgettable taste, and the dishes are amazing.
And it doesn't matter what you cook, borscht or stew. Dishes will turn out not only tasty, but also bright.
Chefs often improvise and fantasize to make dishes more original. Add pepper to the Tomato Paste. It can be scented or a mixture.
Just put it in at the beginning of cooking. Then the tomato paste will become more fragrant and a little spicy. It goes well with all dishes.
If you put the pepper at the end of cooking, then you need to fish it out of the pan, which is not very convenient. Plus, tomato paste will not get the desired effect and flavor. You can add a little hot pepper. Everything depends on your desire.
Apples, onions and tomatoes can be cut arbitrarily. Do not forget that they still need to be ground with a blender. However, cooking depends on the thickness of the vegetables. The thinner they are cut, the faster they cook. And this means that more vitamins will remain in conservation.
Conclusion
From the article you learned what is included in the tomato paste "Tomato", two recipes, about consumer reviews and tips experienced chefs. As it turned out, the manufacturer prepares products exclusively from natural products and does not add any dyes, thickeners or chemicals.
Still, it is better to learn how to cook tomato paste at home, where you will be 100% sure of the quality of the product. Whatever it was, but his creation has always been and will remain the best.
Experiment, create your own unique recipes and delight your loved ones with new, original tastes.
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