How to make tomato paste

How to make tomato paste

How to make tomato paste

How to make tomato paste

 

We get the tomatoes and bring them with a meat grinder or a grinder, so that the skin and eggs are taken.

 Put crushed tomatoes into a copper pot or glaze and put it on the fire to make it thicker. If we do not have a very thick tomato paste, when the paste is almost concentrated in the yogurt, we add some salt (the amount of paste salt should be so high that the paste is not too salty or salty). If you want to make the paste rigid, after thickening, the heat should be slightly mild and strain the paste regularly so that the paste water is completely evaporated. In the end, cook enough salt, and after a few welds, the paste is completely rigid and waterless, we remove the paste from the heat. It should be noted that add salt paste at the end of the cook.

When the tomato paste is slightly cooled, pour it in clean, dry bottles. Fill the bottoms to approximately 4 fingers at each bottle. After being completely cooled, fill the bottle head with olive oil or paraffin, and close the cork firmly and keep it cool.

It is better to keep tomato paste in the refrigerator.

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