Ketchup for the winter and tomato puree, recipes for preparing tomatoes for the winter

Prepared by: Yulia Malchenko

04/15/2015 Cooking time: 2 hours 0 minutes

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If you like borscht or other dishes with the addition of homemade tomato paste, then this recipe is what you need! Homemade tomato puree is an excellent preparation for the winter.

Features of preparing tomato puree for the winter

In order for the preparation for the winter to turn out tasty and retain the maximum of vitamins, you need to know some subtleties:

There are two ways to make tomato paste: freezing and canning. The first method is freezing chopped tomato pulp. The second is preparing puree in the form of canned food.
It is very important to use sterilized containers for canning. To seal the jars, well-boiled metal lids are used to ensure complete tightness.
The preparation can be made with sugar, salt, or without them. The method of storing tomato puree will depend on this.

Tomato puree for the winter

Tomatoes are often used in cooking. To give dishes a pleasant sour taste, they are added to stews, soups, sauces, and other dishes. If you prepare tomato puree for the winter, you will definitely find a use for it. Such homemade preparations will save the family budget in the cold season, when tomatoes and canned goods made from them are not cheap.

Cooking features

You can make tomato puree for the winter from tomato juice or pulp, even from the cake left over from preparing other canned food. Knowing several features of the technology will protect you from mistakes and allow you to get the expected result.

Tomato puree for the winter can be prepared by freezing or canning. The first method is the simplest: the crushed tomato pulp is placed in cleanly washed containers or ice trays and placed in the freezer. If the puree is made from cake, it is laid out in cells and filled with cold boiled water - a teaspoon per cell, then it is also put into the freezer. After hardening, the cubes of tomato puree from the containers can be transferred to a bag, but it will have to be stored in the freezer. If you do not have a special freezer and you store food in the freezer of the refrigerator, it is irrational to occupy it with frozen puree; it would be more advisable to prepare it in the form of canned food.
When canning tomato puree, use only clean containers. It is not enough to wash the jars under it - they need to be sterilized. The lids are also sterilized, usually by boiling. The puree should be closed with metal lids that ensure a tight seal; plastic ones will not cope with this task.
To ensure that the tomato puree has a smooth consistency, the tomatoes are peeled before chopping. To do this, the fruits are cut crosswise and dipped into boiling water. After 2 minutes, remove them with a slotted spoon and transfer them to a container with cold water. After this procedure, removing the skin will not be difficult.
Tomato puree will have an even more delicate consistency if you rub the tomato pulp through a sieve. This will allow you to get rid of not only the skin, but also the seeds.
To prepare tomato puree, you should choose meaty vegetables, otherwise the puree will turn out too liquid or there will be little of it. It is impossible to make puree from unripe tomatoes. They should be ripe or even overripe, but not spoiled.
Tomato puree can be prepared for the winter with or without the addition of sugar, salt. Without the addition of these products, the puree is stored worse; it can only be kept in a cellar, basement or similar cool place. Tomato puree, covered with salt, can stand at room temperature.
For better preservation, jars of prepared tomato puree are turned over and covered with a blanket, leaving to cool in a steam bath.

Recipe Ingredients Required

The main ingredient of the preparation is, of course, tomatoes. You should choose meaty rather than watery vegetables, otherwise the puree may turn out runny.

It is important that the tomatoes are ripe, or better yet overripe, but in no case spoiled.

Depending on the recipe, other products may be needed: salt, sugar, spices (to taste).

Tomato dressing for borscht for the winter (tomato puree)

Do you love borscht as much as I love it? This amazing dish is considered Ukrainian, although it is prepared throughout the CIS. There are an infinite number of variations on the theme of borscht. Only one ingredient remains unchanged - fresh tomato puree. Of course, the food industry offers housewives a large selection of tomato pastes and tomato purees. But neither the color nor the taste can compare with the aromatic, rich homemade product.

Compound:

large tomatoes;
salt;
sugar.

Preparation of tomato borscht dressing:

Scald the fruits and cover with a lid.
Peel and grind in a meat grinder.
Add salt and sugar at the rate of 1 tablespoon per liter of tomato mass.
Boil until desired consistency.
Degrease the lids and jars with soda, and steam the prepared containers.
Place the uncooled puree into a hot bowl and roll up. Wrap the canned food turned upside down in a warm blanket and cool.

When canning puree, it is better to use small containers to avoid spoilage during use. An amazingly economical and practical option is to freeze the finished puree in ice cube trays. Naturally, you should not freeze the product a second time.

Canned beans in tomato, for the preparation of which you can use the preparation from this recipe.

Preparation of raw materials

Selected tomatoes are thoroughly washed and dried. In order for the puree to be smooth, pleasant in appearance and taste, the tomatoes are peeled before cooking. This is done like this: the tomatoes are carefully cut crosswise at the point where the stalk is attached, and placed in boiling water for 2 minutes. After this, remove with a slotted spoon and easily remove the skin.

Making preparations for the winter

Lately, store-bought tomato paste has raised doubts about the quality and naturalness of many housewives. To be 100% sure of the component composition and exceptional benefits of this supplement, you can prepare the paste yourself at home.

Tomato paste in a slow cooker for the winter is prepared very simply. To prepare it you will need fleshy and ripe tomatoes. You can diversify the taste of tomato paste with seasonings or herbs. And right away you will have a universal addition: sauce and paste - two in one.

To store tomato paste for a long time, it must be placed in sterilized jars and hermetically sealed with lids.

Compound:

2 kg of fleshy fresh tomatoes;
3 tbsp. l. refined olive oil;
3 pcs. garlic cloves;
1 tbsp. l. granulated sugar;
1 bunch of fresh basil;
½ tbsp. l. coarse table salt.

Preparation:

We start, as usual, by preparing the necessary ingredients.
Tomatoes need to be sorted and spoiled fruits removed.
Wash fresh tomatoes thoroughly with running water and dry.
From the side of the stalk we make crosswise cuts with a knife.
Place the tomatoes in a multicooker bowl.
Pour boiling water over the tomatoes so that the liquid completely covers the vegetables.
Close the lid of the kitchen gadget and time it for five minutes.
Then transfer the tomatoes to another bowl and pour over chilled water.
Carefully remove the skin.
Pour refined olive oil into the bottom of the multicooker bowl.
Peel the garlic cloves and cut into slices.
Add chopped garlic to the multicooker container.
Activate the “Frying” cooking mode.
Heat the oil and fry the garlic in the oil for a few minutes.
Don't forget to stir it periodically.
Cut the tomato pulp into cubes and place in a multicooker bowl.
Activate the “Stewing” or “Cooking” cooking mode. After boiling, boil the tomato mass for 40 minutes.
Then add table salt and granulated sugar. Stir well.
We wash the basil under running water, dry it and separate the leaves from the stem.
Add basil leaves to the multicooker bowl.
Mix everything well and cook for another couple of minutes.
Take an immersion blender and grind the tomato mass until smooth.
Boil the tomato paste for another half hour to make it thicker.
Meanwhile, sterilize the glass jars and dry them.
Place the hot pasta into jars and seal the lids tightly.

Heat treatment

Aluminum cookware is not used for heat treatment of tomatoes. A pan made of glass, stainless steel or enameled is suitable.

Place the prepared tomatoes in a saucepan and place on the fire. After boiling, cook without a lid for about 20 minutes. The thickness of the tomato puree will depend on the boiling time. The finished paste is poured onto a sieve and allowed to stand.

How to make tomato puree at home?

Making tomato puree at home is very easy. Here are a few recipes for this healthy preparation.

Classic recipe

The classic recipe for making tomato puree is as follows (to get 3 liters you need 4 kg of tomatoes):

Prepare vegetables.
Cut them into large slices.
Grind the pulp using a meat grinder or blender. To obtain an even more delicate consistency, rub the resulting mass through a sieve.
Prepare jars and lids.
Place the chopped tomatoes in a saucepan, add salt (for 4 kg of tomatoes - 40 grams of salt). If the puree is prepared without salt, there is no need to add it.
Carry out heat treatment.
Pour the finished mixture into jars and roll them up.
Turn the jars over, cover with a blanket, and leave for a day.

If desired, you can add sugar. In this case, for 4 kg of tomato you need to take 30 g of sugar and salt, and add them to the pureed mass before it is put on the fire.

To give a more expressive taste, add parsley, basil or other dried herbs.

Seasonings are added after boiling the pureed tomato mass.

Option without sterilization

There is another way to prepare pasta that does not require sterilization of the container: the prepared tomato puree is poured into small molds and frozen. Frozen pieces are placed in plastic bags and stored in the freezer compartment.

With pepper

To obtain 5 liters of tomato puree with pepper you will need:

4.2 kg tomato;
4 kg of fresh bell pepper;
20 grams each of allspice and black pepper, you can add a bay leaf.

Preparation:

The pepper is washed, placed in calcined oil for half a minute, and then doused with cold water. Remove the skin, seeds and stalks. You don’t have to remove the skin, then the fruits need to be immersed in boiling water for 3 minutes.
Prepare tomato puree.
Place spices at the bottom of the prepared jars, pour in a little puree, and then add chopped peppers. All this is again poured with hot tomato puree.
Take a pan with hot water, place the jars in and sterilize for 40-50 minutes.
The jars are rolled up, turned over and cooled.

Tomato puree without salt and sugar

Composition (for 3–3.5 l):

tomatoes – 4 kg.

Cooking method:

Wash the tomatoes and let them dry.
On the side opposite the stem, cut each fruit crosswise.
Boil water, dip the fruits in it, blanch for 2-3 minutes.
Remove the tomatoes with a slotted spoon and place them in a container filled with clean water.
Peel the cooled tomatoes. Cut them into large slices, remove the seals around the stalks.
Grind the tomato pulp to a puree using a meat grinder or blender. With a meat grinder the process will go a little faster. Using it will allow you to obtain a puree with a slightly smoother consistency, since it grinds the seeds much better than a blender.
Sterilize jars and matching lids.
Place the tomato mass in a saucepan and place it on low heat. Bring to a boil and simmer for 15-25 minutes, depending on how thick you want the puree to be.
Pour the puree into prepared jars and seal them.
Turn the jars over, cover them with a blanket, and leave them like this for a day.

After the specified time, the jars of tomato puree can be returned to their normal position and taken to the cellar or other cool place.