Light tomato paste on the stove, in the oven, in the microwave

[in the microwave]

Light tomato paste on the stove, in the oven, in the microwave

Category: Blanks

Ingredients
tomato	2500-2600 g
apples	400-500 g
salt	3 tbsp. l.
sugar	3 tbsp. l.

Cooking method

• When you have managed to grow so many tomatoes that it is not possible to eat it, and the cans are already running out, you can afford to make tomato paste. Classic tomato paste is expensive because it requires hours of boiling, a lot of tomatoes, and constant attention. Manufacturers are trying to reduce the cost by adding modified starch to it. I cook it with a small amount of apples. The addition of apples enriches the taste, while apple pectin significantly shortens the cooking time and increases the product yield due to the rapid thickening of the tomato mass. So, for the classic preparation of tomato paste, you need to boil the mass 4 times, which takes from 4 to 6 hours. By adding a small amount of apples, I get the required consistency when boiled 2-2.5 times in 2-2.5 hours. You can cook in a deep saucepan on the stove, in the oven and in the microwave. If there are a lot of tomatoes, then it is better to immediately cook in a deep enamel pan in the oven.
• Wash the tomatoes and apples, chop them at random or mince them or put them in a kitchen processor, add them to the container of your choice, add salt and sugar and start heating. I prefer to cut it simply because I don't like to clean the meat grinder or processor afterwards. And you will have to grind with an immersion blender in any case. I love yellow tomatoes and always plant plenty of them.
• 
• I have a 700 W microwave. If i cook in the microwave, then I use the following algorithm: 15 minutes cooking - 5 minutes stirring. At 900 W, 10 minutes of cooking and 3-4 minutes of stirring are enough. Stirring helps the liquid to evaporate. After the second cycle, the tomatoes soften, give a lot of juice and this is a good time to break up the mass with a blender. Further, for each cycle, the liquid level decreases by 0.5-1 cm, depending on the diameter of the container. After 2.5 hours, I get the consistency I need. Of course, all this time I am not standing near the microwave, but minding my own business and going up to it only to prevent the mass.
• 
• 
• If i cook on the stove, then I take a deep stewpan, fill it with tomatoes and apples and cook first over high heat, then break it with a blender and then boil it down with frequent stirring over low heat for an hour and a half or two, which is pretty fast. But there is an inconvenience here - from about the middle of the time, the mass begins to "spit" from the saucepan. In addition, with this method, it is necessary to be near the saucepan, which is inconvenient. If I need to leave, then I move the stewpan into the 150 * oven with the door ajar and I can safely not come up for half an hour.
• 
• 
• Well, the easiest and laziest way is to cook in the oven... You can immediately prepare a portion of pasta from 7.5 kg of tomatoes. In this case, you can turn the tomatoes and apples through a meat grinder. First I cook at 170-180 * C, then break it with a blender and reduce the temperature to 150 *. The door is ajar! Every 15-20-25 minutes I go up and mix well. For 2-2.5 hours from the moment of boiling, the mass decreases by more than half.
• 
• 
• We spread the paste on sterilized jars, turn it over on the lid and wrap it with a blanket until it cools completely.
• 

The dish is designed for

1300-1450 g of finished pasta.

[Lina]

Lina, an excellent recipe for tomato paste, and multifunctional I take it as a bookmark

I don't have tomatoes at all, but I cooked pasta - a little in the hope of baking pizza

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

Thank you, Lina, it looks very nice.
I do it according to the same principle. I really like tomatoes in combination with apples, and I also add apricots or plums.
And in the microwave it is generally cool to cook both jam and all the blanks.

Well. .. waited! but how much they asked! And this is what the life-giving kick does ...
Thank you, Linochka! now and so I will. ..

muzzles are adorable! and they remind someone so! ...

[Linadoc]

LinadocWhat a wonderful recipe! Everything is so accessible and understandable!

[Lina,]

Lina, thanks for the recipe !!! He, like everyone else, is tasty, colorful and healthy! And everyone can cook exactly as it is convenient for him and faster in the hot season of harvesting.

[Admin]

Admin, Tanyush, I like to combine tomatoes with an apple, they start to play directly, the aroma and sourness immediately appear. So I decided to make the pasta, but she took it and thickened very quickly. So I began to do so. It turns out well, tasty, simple, healthy, convenient.

I really like tomatoes in combination with apples, and I also add apricots or plums.

Aha! Therefore, my tomato sauces come with such combinations - tomato + apple, tomato + plum ... The taste is balanced and comes to light

in the microwave it is generally cool to cook jam and all the blanks

Yes, a minimum of time spent and nothing "spits" like on the stove

that's what the life-giving kick does ...

Yes, a kick is the engine of progress.At least in my case, often

muzzles are adorable! and they remind someone so! ...

I won't tell who!

Everything is so accessible and understandable!

Yes, Ton, everything is really simple



Borkovna, Linen, I like most of all in the microwave if a small portion or already in the oven when there is a lot.

Lina, thanks for the recipe!
Isn't it necessary to cover with a lid in the micro? Doesn't spit? And as I understand it, cook them there for 2.5 hours? (Well, in cycles, of course) I just heat and defrost in the micr. I have to try to make it in the micra ... or in the oven ... Thank you!

[Olga]

Olga, happy Birthday! Culinary luck!
No, no need to cover with a lid anywhere! This is the essence - you need to let the water evaporate and then the paste will thicken. Nothing spits in the microwave, which is why I like cooking there. And you do these cycles until the mass is halved and thickens to the consistency you need. It took me 2.5 hours. But I have an old 700W micra. With a more powerful micro, the time may be shorter.

Aren't you peeling off the tomato skins? Do you cook and smash with them?

[Linadoc]

Linadoc, thanks for the recipe!

The recipe is great! This year I just steamed in the oven in cans just chopped tomatoes according to Kil'ka's recipe without anything. Let's see what happens. And then my pasta always turns out to be red, and my fussy wants like in a store.
What's the secret to your stunning color?

[Lina]

I get in with my thoughts out loud, I hope Lina will not judge me

The color of the finished pasta is also obtained from the quality of raw raw materials, tomatoes and the time of cooking and stewing.
The tomatoes are red and very ripe. The longer the tomatoes are boiled, the more the juice-liquid from the tomatoes evaporates, and the thicker and darker the paste becomes.
And tastier! A long boil removes the "raw" juice of the tomatoes and they acquire a tomato flavor.
The pasta can be lightened by apples and the addition of other vegetables (for example, zucchini) in large quantities.

Tell me, do you remove the seeds and skins of tomatoes from the paste?

[Linadoc]

Linadoc, thanks for the recipe! And the fact that you can do it in the microwave is great! I take it to bookmarks!

[lana light]

Don't you peel the skin off the tomato?

No, I don't. It's simple. And then they are not felt. But if someone has a fundamentally smooth pasta, then you can re-blender at the end.
lana light, glad if you helped!

what is the secret of your amazing color?

Apparently, in apples and in intensive long-term evaporation.Because even the yellow tomatoes have darkened. Although if you look closely, the color is still more reddish than the tomato paste from the store.
Admin, Tanya, everything is correct, as always!

don't you remove the seeds and skins of the tomatoes from the paste?

I am not deleting anything, you can see it in the photo. Therefore, it is "light" - crushed and evaporated. All
Fenya, Tatyana, cook for health!

[Linadoc]

Linadoc, Linochka, thanks for the delicious recipe.

[Elena]

Elena, cook with pleasure!

Lord, how will you get involved in Linin's recipes! ... and we can only dream of peace!
I'm cooking ... looking at night!
[img width = 550 height = 412] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/113686/1506867368994-1866422233.jpg

[Linen]

Oooooo! Linen, excellent result! Both color and consistency - everything is super! Clever girl!

Linochka, well, as always, on time. Now I know what to do with the leftover tomatoes. And also the peppers remained.

And also the peppers remained

And they, along with tomatoes and apples in apple-tomato sauce Relatives will say thank you!

Linochka, and I did! Everything worked out!!! Easy and no problem !!! Did, by the way, on the gas stove, all the rules! In the cartoon, she did not risk it, she was playing pranks at me a little, she didn’t load it yet. Thank you very much for the recipe, Linochka!

[Oksana]

Oksana, I'm very glad that the recipe came up! Cook for health! It is really not difficult at all, but there are many benefits. And your tomatoes will not disappear, and you get a healthy, tasty, natural and very useful product in cooking. By the way, the content of lycopene in the product after prolonged heat treatment increases many times. But this is a substance with proven antitumor activity

Linochka, so I did it. Thanks for the simple and easy recipe. And most importantly, delicious.

[Natalia]

Natalia, super! Both color and consistency are just what you need! Cook for health! I'm glad the recipe came up. Delicious does not mean difficult

[Linadoc]

Linadoc, Lina, thank you very much for the recipe! I boiled the tomatoes on the stove, smashed them with a blender and into the oven. Stirred every 15 minutes. And that's it! Delicious and healthy pasta is ready. And not confusing. Thank you

[Kirks]

Kirks, Natalia, glad that the recipe came up! Cook for health!

I cook, Lin will turn out to be cho
Something juicy tomatoes and apples, probably for me, are not very thick ..



I don't know what kind of cup you have)) I ended up having to expand it in two))




This is the second saucepan) ceramic



It seems like faces are already drawn

[Linadoc]

Linadoc, Thank Lina for the recipe, the pasta is delicious, I liked it. That's what I did

The camera stubbornly produces brown.

[Katerina]

Katerina, but boil it boldly, do not be afraid! Boiling the tomato only becomes healthier.
Elena, yes, the color is strange, but, most importantly, the tomatoes went into business.

[Linadoc]

Linadoc, in fact, the color of ordinary tomato paste, it's just that now the fotik for some reason stubbornly gives out just that color.

[Linochka]

LinochkaThanks a lot for this wonderful recipe. It so happened that right now I had a lot of peppers, and there weren't enough tomatoes for a full-fledged lecho, but there are enough sour scum on the ground. I cooked pasta: peeled the apples, cut them and put them, forgive me, a little more - about a third by weight with tomatoes, then I gulped and put in a little zucchini for the mass, cooked everything, blend it and at the end filled in the chopped peppers. I tried it hot - I liked the taste, I think I will not say what I made of, my husband will not understand. I did everything from start to finish in the cartoon on the prog extinguishing, with the valve removed. I rolled it up, wrapped it up, tomorrow I'll put it in the cellar. Harvest utilization continues. I will still make such a paste for lecho.

[Buttercup]

Buttercup, glad that everything was arranged for the good of the case

Girls, I'm sorry to interfere, but you can tell me how I have been making tomato sauce since last year ... Since there is no time to boil for hours on the stove, I filter the grated tomatoes through a fine sieve, or organza. And I immediately get a thick tomato mass, which does not need to be practically evaporated. And I use the remaining "water" for canning tomatoes, bringing it to the required volume with plain water, if required.
And yesterday I discovered for myself a super-fast way of wiping tomatoes from skins and seeds using a potato grinder attachment to a submersible blender. I ground a 5-liter pan in 15 minutes ...

And I thank you))) the recipe is superb.
This is a great way to recycle crops for me.
Photo is not inserted.
Boasting to the fullest does not get

This year I also started to cook tomato paste, because I'm tired of buying a store.
I made the first paste from only tomatoes, removed the tough cores and boiled the mass for a long time in a large saucepan on the stove. By the way, if you blender at the very end of cooking, then the pasta does not spit at all. After blending, salted, brought to a boil and poured into jars under screw caps.
Later, quite inexpensive apples and peppers appeared, I began to cook them both separately, so that later they could be mixed with pure tomato paste that had already been rolled up, and together with tomatoes. But I do not blender this mass, but rub it through a sieve, because I didn’t peel apples and peppers from seeds and centers, I removed only hard cuttings.
Now I generously add this delicious pasta-caviar to literally everything, and to the dough when baking bread, and when stewing cabbage rolls, I season almost all ready-made dishes. Sometimes it happens that there is no time to shred a salad, but there is always time to flop a couple of tablespoons of pasta into a plate.
Now there was a medical transmission on TV, doctors really praised tomato paste for its strong prophylactic anticancer effect and recommended to use it more often. :-)

[Linadoc]

Linadoc, thanks for the recipe! Delicious, fast, beautiful.
I cooked in a slow cooker, and evaporated in the same place, it all took about four hours. Then she drained the liquid through a fine sieve covered with gauze. There was a lot of it, as the tomatoes were watery. Then she brought it to a pasty state with a blender. Warmed up in a micro, rolled it up.

It turned out two half-liter jars.

Here I sit and think, and where to store?

[Linadoc]

If I cook in the microwave, then I use the following algorithm: 15 minutes cooking - 5 minutes stirring

Linadoc, I understood correctly, cook for 15 minutes, then mix and rest for 5 minutes and again in the same mode, up to 2.5 hours?

it all took about four hours

something very long! I have it twice as fast

and where to store?

At room temperature. I store it on a glassed-in balcony, there is below + 20 *.

and again in the same mode, up to 2.5 hours?

Until boiling down to the desired consistency, when you have already decided that enough is enough. It happened in 2-2.5 hours for me.

something very long! I have it twice as fast

I did it in a slow cooker. It was stewed for two hours under the lid, and then I opened the lid and evaporated the liquid.

[Linadoc]

Linadoc, The pasta is just wonderful! Thanks for the recipe!

[Tatyana]

Tatyana, I'm glad that the recipe suits you, cook it for health! I have it in constant use.

[Linadoc]

Linadoc,
: flowers: I used the idea of ​​adding apples when I was making ketchup. It thickened a lot faster, and the yield is much greater. Thanks for the tip.

[Inga]

Inga, I'm glad that the idea came up! Apple pectin is a natural natural thickener. In addition, the product is enriched with apple notes and becomes even healthier due to the huge amount of benefits of apples.