Natural Italian passata tomato puree from pulp tomato (for every day and preservation)

Category: Blanks
Kitchen: italian
Natural Italian passata tomato puree from pulp tomato (for every day and preservation)

Ingredients

Ripe red tomatoes 4.5 kg net weight after processing (or 4.5 liters of finished juice)
Salt 4-5 tsp with a small slide
White sugar 7-8 st. l. with a small slide

Cooking method

  • To prepare this sauce, I took ripe red tomatoes, but with a dense pulp. This will allow the sauce to be boiled down faster, since there will be much less juice and liquid.
  • Natural Italian passata tomato puree from pulp tomato (for every day and preservation)
  • Sort the ripe "cream" tomatoes, wash.
  • Cut in half, cut out various "unnecessary"
  • If, when cutting tomatoes, white fibrous hardness is found in the cutting, cut them out, since they will remain fibrous to the bite even after stewing.
  • Be sure to cut the tomato lengthwise and check the contents, since black specks of spoilage may come across inside.
  • Natural Italian passata tomato puree from pulp tomato (for every day and preservation) Natural Italian passata tomato puree from pulp tomato (for every day and preservation) Natural Italian passata tomato puree from pulp tomato (for every day and preservation)
  • Now I will cook tomato puree, separate the pulp from the peel and seeds.
  • To do this, I use a screw attachment for the Zelmer 987.80 meat grinder - a juicer for tomatoes and soft fruits and berries
  • Designed for squeezing tomato juice, separating juice, and separately tomato pulp. The juicer has two grates - fine and large. It squeezes out juice very neatly, has a splash screen, and a tray so that splashes do not scatter on the table.
  • Natural Italian passata tomato puree from pulp tomato (for every day and preservation)
  • Natural Italian passata tomato puree from pulp tomato (for every day and preservation)
  • For the convenience of separating the pulp from the peel and seeds, I put a bag on the end of the nozzle, and all the "waste" falls into the bag. I put the resulting waste into a sautéer for preparing borscht and cabbage soup for the winter. It turned out absolutely waste-free production)))
  • Natural Italian passata tomato puree from pulp tomato (for every day and preservation) Natural Italian passata tomato puree from pulp tomato (for every day and preservation)
  • It turns out a thick mass of tomato, tomato pulp.
  • Natural Italian passata tomato puree from pulp tomato (for every day and preservation)
  • I pour the pulp into a saucepan and put it on the fire to boil.
  • Natural Italian passata tomato puree from pulp tomato (for every day and preservation)
  • First, over high heat, bring to a boil, then reduce the heat to medium-low, and boil without a lid, the liquid should evaporate.
  • I boiled the sauce for about 1.5 hours, until the desired thickness of the sauce. If you boil it even longer, you get the sauce even thicker, but the yield of the finished product will be much lower - so you need to take this into account, to what extent the sauce is boiled down.
  • ADDITIVES in sauce.
  • - you can leave the sauce natural and after boiling, pour hot into the jars and roll up under the lids.
  • - You can balance the taste of the sauce and add salt and sugar to taste. This should be done after about an hour of cooking the sauce, when most of the liquid has already evaporated, the sauce will thicken well. It should be borne in mind that when boiled down, the sauce becomes very concentrated, and the taste is richer, so you should not add salt and sugar from the very beginning of boiling, so you can oversalt the sauce.
  • It turned out to be such an interesting and delicious sweet and sour sauce. I added salt and sugar to the sauce.
  • Natural Italian passata tomato puree from pulp tomato (for every day and preservation)
  • Natural Italian passata tomato puree from pulp tomato (for every day and preservation)
  • Natural Italian passata tomato puree from pulp tomato (for every day and preservation)

The dish is designed for

Output 1.7 liters

Cooking program:

handles

Note

Bon appetit, everyone! Delicious blanks for you!

aprelinka
Tatyana! good evening! Mom and I have been making sauce for a long time. the truth is, first we steam the tomatoes so that the pulp separation goes faster, then we use a juicer to separate the pulp.
cook, add steamed onion and garlic, spices, etc.
But! immediately after cooking, the sauce is delicious. costs six months in jars, you open it in winter - the taste changes dramatically for the worse. often turns sour.
I don’t understand why!
your only spice is sugar and salt.
will this sauce stand?
it's time for us to make sauce, but I have no desire to waste energy on what then have to be thrown away

I will be glad to hear something.
OlgaGera
Quote: aprelinka
will this sauce stand?
Will be. And no salt / sugar.
It costs several years without changing the taste. Only I use ordinary covers for seaming.
Fleshy tomatoes give little liquid and do not boil for long.




Quote: aprelinka
cook, add steamed onion and garlic, spices, etc.
what for? you can add immediately before use, and depending on what you cook.
I've cooked borscht with this sauce. Yes Yes. On a sauce without water. And why do I need a steamed onion there?
Admin
Quote: aprelinka
Mom and I have been making sauce for a long time. the truth is, first we steam the tomatoes so that the pulp separation goes faster, then we use a juicer to separate the pulp.
cook, add steamed onion and garlic, spices, etc.

There will be sauce. The sauce is well cooked and sealed with lids.

I never add onions and garlic to such preparations, because they give an unpleasant taste and sourness. What are Parboiled Onions? It may contain raw onion juice. The vegetables must be cooked very well and the raw elements must be removed.

Salt and sugar are added just enough to flavor the sauce.
Previously, I have already prepared jams and preserves from sweet peppers and tomatoes, they always cost great.
Admin
Quote: OlgaGera
Fleshy tomatoes give little liquid and do not boil for long.

You can cook the sauce for a short time, it will also stand.
That's right, tomatoes need to be fleshy and dense, the juice will evaporate faster.

I wanted to get a very thick juice, well boiled - that's why I cooked it longer.
Marusya
Quote: aprelinka
your only spice is sugar and salt.
will this sauce stand?

Tanya, can I answer Lena?
I do everything like Tatyana, I usually cook for about an hour, but I DO NOT add salt or sugar! It is worth the whole winter, does not deteriorate, perhaps it would have stood longer, but I try not to do too much. Why spoil there, boiled tomatoes. I never add onions and garlic.
Admin

Sveta, called the sauce, because the consistency is liquid, sauce. For tomato puree-paste, it was also necessary to boil the mass, then it would become even darker and thicker.
And the yield is very small, after brewing 4.5 liters of juice, nothing turns out, a few jars. And since I plan to use the sauce just "as a sauce", and not as tomato paste, the result suits me
Marusya
Quote: OlgaGera
I've cooked borscht with this sauce
And I use it to make pizza sauce, add salt, sugar, Italian herbs. Or bolognese sauce milking spaghetti Or add soup-borscht. Very healthy sauce!)
Svetta
Admin, Tan, look

Tomato puree (tomato puree; Italian passata) - puree of mashed tomatoes with a dry matter content of 8 to 12%. At a higher concentration, the product is called tomato paste. At home, you can use a meat grinder to grind the fruit. After chopping, the tomatoes are boiled 2 or 2.5 times, stirring vigorously.
Tomato puree - Wikipedia
🔗Tomato_ puree


You cook just the tomato puree, it has just such a consistency. And if you boil it down even more, every 5-6, then we get a paste.
I'm not boring. But if it's convenient for you to call it sauce, let it be sauce.
Admin
Sveta, I have nothing to measure the dry matter content from 8 to 12%, and much depends on the juiciness of the tomatoes, the amount of liquid in them.

In principle, I do not care what it is called, tomato puree or otherwise, I can change the name. It seemed to me that I had not reached the degree of paste-puree when cooking, you can see it well in the photo

I, too, without tediousness I went to correct the name
aprelinka
Quote: Admin
I never add onions and garlic to such preparations, because they give an unpleasant taste and sourness.
anything can be. I'll try to do this this year just with salt and sugar. my child is even ready to eat ketchup cakes. but let it be a good homemade sauce then
and the tomatoes are a success this year. you can eat and make the sauce
thank you all for the advice !!!

lana light
Quote: Admin
For tomato puree-paste, it was also necessary to boil the mass, then it would become even darker and thicker
Tanya, just wanted to make tomato paste for the winter! And in it probably only salt will need to be added? sugarless?
Admin
Sveta, to health

I added to my taste. Ordinary tomatoes turn out to be very sour, especially at the end of boiling, because the paste is very concentrated.
Salt and sugar are not in large quantities, just to improve the taste, soften it. The jars are sealed and are normal.

You can, of course, boil down without additives. I went to the Internet to see "what people say", opinions there also differ, and with and without spices. But there is only one principle - long boiling down.

The digestion is very strong when brought to a paste. The finished output is small
Irina742
Hurrah! Everything is simple and clear !! (by the way, as always). Today is my turn to make tomato sauce !!!
And I ran out of covers, can you imagine ??? !!!!
lana light
Quote: Irina742
And I ran out of covers, can you imagine ??? !!!!
very much even imagine! at the very third package of lids for this season is ending and I think I still need to bribe just in case, as a last resort, the next year will remain
Admin
Quote: Irina742
And I ran out of covers, can you imagine ??? !!!!

Introduce They tend to end at the moment when urgently needed

Bottles of milk, beer and others are perfectly closed ... which are closed with tight lids that are screwed, and which are with a lock. And their capacity is good, from 0.5 to 1.5 liters.
I have such bottles on the shore especially for syrups, sauces.
Pour hot sauces and seal tightly, put on the lid, you do not need to sterilize.
Kokoschka
I also love this recipe. I close boiled without salt and sugar
Admin
Quote: aprelinka
will this sauce stand?
it's time for us to make sauce, but I have no desire to waste energy on what then have to be thrown away

Will stand. If well cooked and cooked, it will stand
I still have a couple of jars from the last "batch" from 17 years old, they are excellent, and the taste is quite excellent
purpleflower
I saw in one video how the chopped tomatoes were salted, allowed to stand for a while and poured into a colander, a clear liquid began to separate, the mass becomes thicker and does not need to be boiled for a long time.
Oroma
I am reading you and I understand that something is not agreed upon here .... where do you store these blanks? In a refrigerator? In the basement? On the balcony? Can all of the above be stored simply in an apartment?
Svetta
Olga, I do not have anything in the apartment except cabinets, all conservation is done taking into account only apartment storage. All tomato is great because of the acid!
Oroma
svetta, Oh, thanks! And then I was already tortured to cook Dolmio. I would like to do something easier. I wanted to do it without salt and sugar, but all the people keep it in the cold, and blows off the rest of the lids. I don't want such an outcome.
Admin
Quote: Oroma
that something is not agreed here .... where do you store these blanks? In a refrigerator? In the basement? On the balcony?

No secrets! These jars are kept in my pantry right in my apartment. From last year, there are jars of pasta (including other blanks), and they are great

If the product is cooked correctly, it will stand for years under normal conditions in an apartment.

When posting recipes, I do not practice "misunderstandings", knowing that someone will want to repeat the preparation of products according to my recipes.
Oroma
Admin, Tanya! Do not be offended! There was simply no place to store it. And I often get caught: I like a recipe, I want to make it. When you ask a question, it turns out that you need to store it in the cold. I will definitely try to make a blank according to this recipe. Thank you
Admin

Olya, peace-friendship

If my recipe says: close the lids and put on the lids "until it cools completely, then it is strong preservation (even without sterilization), and can be stored in the pantry.
Ask in each recipe - I will answer in detail
Oroma
Admin, Tanya! I am very grateful to you for the idea of ​​steam sterilization. Now, whenever sterilization is needed, I do so. Banks-in the microwave, and then on a stand and cover with a large bowl.100 times more comfortable than in water
Admin

Of course it's convenient! The amount of steam, water and dirt is much less

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers