Preparations for the winter from tomatoes - I think everyone has them. In addition, I am sure that you prepare most of these blanks yourself. After all, how nice it is to open and feast on the works of your own work in winter. Well, tomatoes - just, probably, the most versatile vegetable from which you can make a lot various blanks. One of them - tomato puree for the winter at home. It can be used in winter instead of fresh tomatoes.
- fresh tomatoes- 3 kg.
Recipe with photo step by step:
To prepare one kilogram of fresh mashed potatoes, we need three kilograms of tomatoes. And we begin the preparation of tomato puree with the preparation of the tomatoes themselves. We sort them out and rinse them under running cold running water. Then put in a colander or a fine sieve, wait until all the water has drained. 
Then we remove all the stalks, cut the tomatoes into four parts, as seen in the photo. 
Now we need to chop the tomatoes for tomato puree for the winter at home. We use either a meat grinder or a blender for this. In the end, in any case, we get homogeneous mass. 
Prepare an enameled or metal container. Put the tomato paste into it. Heat the contents to a boil. We take a sieve and wipe all the heated tomato mass through it. We put the mashed mass back into the pan and boil again with constant stirring until the initial volume is reduced by two and a half times. 
Boiled boiled tomato puree is packed in dry and heated jars, covered with boiled lids. Then we seal the jars hermetically and turn them upside down. We cool.
It should be borne in mind that when packaging tomato puree according to liter jars, sterilization is not needed, but if we use half-liter jars for tomato puree for the winter at home, then sterilization will be necessary and will take about 20 minutes. 
Preparations are ready.
Enjoy your meal!
If you love tomatoes, then you should definitely try it.
For our puree, we need to select beautiful bright tomatoes, uniform in color. Next, let's prepare them. Rinse the tomatoes under cold running water. Then put them in a colander or a fine sieve. 
Then, when all the water has drained, cut the tomatoes into four or five pieces, as shown in the photo. 
Then we pass the prepared tomatoes through a meat grinder or simply chop them with a blender. 
We place the chopped tomatoes in an enameled or metal saucepan. Let's send the contents in a saucepan to the fire. Boil the mass for about 10-15 minutes. 
We observe when the foam completely disappears when heated, immediately proceed to the process of seaming. Pour the tomato puree into jars. We roll them up with the help of prepared lids. Turn the jars upside down. And now we cool the blanks. But we cool them by completely wrapping all the jars with a warm dense cloth.
And now our preparations from chopped tomatoes are ready. It remains only to hold out a little and wait until the right time. In the meantime, we will send them to the basement or pantry. 
Enjoy your meal! And until new blanks!
Author: arivederchy
Tomato is a unique berry that retains its beneficial features even after heat treatment. Home-processed tomatoes are an invaluable storehouse of vitamins C, PP, B1. Recipe homemade simple, and the number of ingredients is minimal. There are only two of them - salt and tomatoes.
But how much the final product will turn out from a kilogram of fruit depends on what you want to cook. delicious homemade juice there will be more, and the tomato, of course, the least.
And so, how to cook tomato paste, puree and juice for the winter at the same time.
Wash ripe, better fleshy varieties of tomatoes. Cut them, place them in a saucepan and, without adding water, put on a slow fire.
As the tomatoes heat up, they begin to shrink and release their juices. As you boil, you can gradually add fresh fruits to the container.
Wash and sterilize bottles or jars.
Drain the juice formed after boiling the tomatoes into them and sterilize them in hot water for half an hour.
First stage- the first blank - transparent, natural, homemade tomato juice- ready!
Rub the remaining mass in the pan through a sieve to get rid of the seeds and skins, and continue to cook over low heat.
The second one is delicious useful blank from a tomato - tomato puree (or passat) is 2-3 times thicker than juice in consistency. It also needs to be sterilized. It is better to store it at home in a refrigerator or a cold basement. But you can also freeze, and in winter use ice cubes for cooking fragrant sauces and soups.
If you continue to boil the tomato puree for a few more hours, you will get third homework from tomato - delicious tomato paste. She, the most concentrated tomato product rich in micro and macro elements. The longer the pasta boils, the more it contains the antioxidant lycopene.
If you put salt in the finished pasta in the proportion of 3 tbsp. l. per 1 kg, then it will be perfectly stored without sterilization in a tightly closed banks. As natural preservative you can use and vegetable oil. By pouring a thin layer of tomato blanks on top of them, you will ensure their longer storage.
Using this simple recipe for harvesting tomatoes, you can now easily prepare tomato juice, paste or puree for the winter at home.
Tomatoes are used to prepare many dishes and preparations. Try to prepare homemade tomato puree for the winter without sterilization according to this recipe with a photo. For quality and safety this product you will be completely sure palatability homemade puree from a tomato is even better than purchased.
Ingredients for Tomato Puree:
- tomatoes;
- kitchen salt - 1 tbsp. l. for 1 liter of tomato juice;
- granulated sugar - 1 tbsp. l. for 1 liter of tomato juice.
How to cook tomato puree for the winter
We wash the tomatoes, make small cross-like cuts on them and put them in a convenient container. Pour boiling water over them for 8-10 minutes.
We pour out the water, and remove the peel from the fruit.
We interrupt the peeled tomatoes with a blender. If there are a lot of tomatoes, then we process them in a blender in small batches.
All fresh puree Pour out the tomatoes into a bowl. Pour one liter in a tablespoon granulated sugar and table salt.
We begin to boil the tomato a little (without a lid). The whole process takes approximately 15-20 minutes depending on the amount of tomato and the intensity of the fire. Be careful that the product does not stick to the bottom of the pan. This time we sterilize glass containers and sealed lids. Pour the boiled thickish tomato into ready-made dry jars.
It remains to cork everything with lids and turn over to cool. It is recommended to cover the preservation with thick blankets to improve the effect. Tomato puree for the winter is ready.
As you can see, it is prepared very quickly, and there are only three components - and they are all simple and very affordable.
tomato puree- This is the grated pulp of tomatoes. The process of preparing this product is quite simple and does not require much effort. To do this, the peel and coarse parts of the tomatoes are removed. Then the tomatoes are crushed into a homogeneous mass and get rid of the seeds, and the liquid mixture is boiled several times. Making puree at home is not difficult. The main thing is not to add various spices to it: this can only spoil the taste of the finished product. Therefore, it is recommended to use only tomatoes and salt.
Puree made from tomatoes is a storehouse of vitamins and microelements necessary for normal human life. It fills the body with useful substances, helps to cure beriberi, fights constant fatigue and strengthens the immune system.
The calorie content of this product is very small: only 35 kilocalories per hundred grams. This suggests that you should not be afraid to use mashed potatoes for people suffering from overweight or follow the figure.
Tomato puree contains beta-carotene, which has a cleansing effect on the body. It promotes skin rejuvenation, reduces the risk of premature aging and normalizes the skin's regeneration process.
Potassium, present in the composition of the puree, has positive influence on the work of the heart: normalizes the heartbeat and the supply of oxygen to the blood.
Due to the large number of vitamins of different groups that are part of tomato puree, it has the following benefits for the body:
- normalizes metabolism;
- improves the functioning of the gastrointestinal tract;
- strengthens the nervous system;
- stabilizes blood circulation.
In case of individual intolerance to this product, the presence of which you can find out from your doctor, an allergic reaction is possible. The use of tomato puree is contraindicated for people suffering from diseases of the digestive system and kidneys. This is because this product contains a large number of organic acids.
Puree made from tomatoes is very useful for children. It contributes to the acceleration of growth and the full development of the child. But it is recommended to add tomatoes to the children's diet only from one year. Adding puree at an earlier age may cause allergic reaction and cause bloating.
By purchasing finished product in the store, be sure to pay attention to the production date, composition and appearance tomato puree. A poor-quality product can provoke poisoning and disruption of the digestive system. Main features Bad quality purees are:
- heterogeneous mass;
- color not inherent in tomatoes;
- foreign additives in the composition;
- mold that can form a top layer.
Tomato puree has become very popular in culinary arts. It is used to make sauces, ketchups, pastes and cream soups. This product is ideal for preparing sauces and dressings. To give food special taste and aroma, tomato puree is added to both the first and second courses.
How to make tomato puree at home?
"How to make tomato puree from tomatoes at home?" - this question interests many fans home cooking. The self-prepared product has most useful and does not contain flavor enhancers and flavorings.
In order to get a delicious tomato puree, you need to use only ripe and intact tomatoes. Unripe tomatoes, even in the most small quantities degrade the flavor of the puree.
There are a large number of recipes for this product: it is harvested for the winter without sterilization, added when pickling tomatoes and cucumbers. Below are some recipes for preparing and harvesting tomato puree at home.
|
Name |
Cooking method |
|
Frozen |
This method of harvesting tomatoes is ideal for those who do not like to spend time seaming and sterilizing. To freeze tomatoes, wash them, cut into two parts and put on deep pan. After we put the tomatoes in the oven and bake at a temperature of 170-190 degrees for an hour. When the tomatoes fall, take out, let cool and rub through a sieve. Then pour the puree into molds (see photo) and place in freezer. When it is completely frozen, it is necessary to shift the mashed potatoes into a bag. Store the finished product in the freezer. |
|
In a slow cooker |
To prepare tomato puree using a slow cooker, it is necessary to rinse ripe tomatoes and pour boiling water over them, after piercing with a fork or making an incision. Then from hot water move the tomatoes to cold. After each peel and pass through a sieve. Pour the mashed mass into the multicooker bowl, add salt (optional) and turn on the “ Buckwheat». After the time has passed, pour the finished puree into jars. The product prepared in this way can be used for harvesting for the winter or for immediate consumption. |
|
From tomato paste |
To prepare tomato puree in this way, you need to add two chopped onions to three liters of tomato paste and boil everything for about 10-15 minutes. Then we wipe the boiled mass through a sieve. After that, add salt and sugar (to taste), half a glass of vinegar to it and boil the pasta until it decreases in volume by five times. It needs to be stirred periodically. Pour the finished tomato puree into containers and store in a dark, cool place. |
|
With basil for the winter |
Tomato puree with the addition of basil will give you an unsurpassed taste and aroma. To do this, you need to blanch 1.7 kilograms of tomatoes for several minutes. Then we recline them in a colander and give time to cool. After the time has passed, we separate the tomatoes from the skin (see photo), grind the pulp with a kitchen grinder, and then rub the resulting mass through a sieve. Pour the tomato puree into a saucepan and bring to a boil. Then add two and a half teaspoons of salt, four tablespoons of sugar and mix well, boil for another 20 minutes. While the puree is boiling, grind one bunch with a blender fresh basil and five cloves of garlic. Then add this mixture to the tomatoes, 40 grams of vinegar and boil for another 10 minutes. Pour the finished puree into pre-sterilized jars and close the lids. |
What is the difference between tomato paste and puree?
What is the difference between tomato paste and puree? What is better to use? These questions are of interest to many housewives. There are not so many differences between these products. The main thing is the processing method.
Tomato paste is prepared from puree, to which various flavor enhancers, spices and other ingredients are added. Tomato paste differs from puree only in the concentration of solids. In puree, their presence is 15-20%, and in paste 25-40%. This is due to the fact that pasta undergoes more intense heat treatment than puree. It follows from this that the content useful substances it also has less.
Tomato puree contains a large amount of vitamins and nutrients, which are almost completely preserved, despite heat treatment. What can not be said about tomato paste. Its usefulness is much less than that of puree, as the paste undergoes enhanced heat treatment and in its composition there are various flavoring additives.
The paste is a concentrate prepared on the basis of tomato puree. This is very important information that should be taken into account when preparing dishes using a particular product.
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