Easy way to prepare tomato paste first-class homemade in Asia

 

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Easy way to prepare tomato paste first-class homemade

In this section, we want to explain to you the Easy way to prepare tomato paste first-class homemade in a very precise step by step and in detail:

• first stage
  First, wash the tomatoes well, then chop them into 3 or 4 pieces. Put the chopped tomatoes in a blender or food processor. To be crushed well so that the skin and seeds of tomatoes are not visible. At this stage, instead of pureing the tomatoes with the machine. And take their water. You can cut the washed tomatoes in half, and put them in a big pot. Then put the pot on the heat. To cook the tomatoes and peel them easily. Add salt to the tomatoes to both add water and increase the shelf life of the paste. Once the tomatoes are soft, remove the pan from the heat and allow the ingredients to cool.
• second stage
  Place a wire mesh or strainer with a very small hole on a pot. Put the tomatoes prepared in the previous step in a strainer. Pass the paste through a strainer with a hand or a spoon to remove the skin and seeds of the tomatoes. As a precaution, it is better to pass the ingredients through the strainer several times, because the presence of skin or tomato seeds causes the paste to mold and spoil sooner.
  third level
  Put the mashed tomatoes or tomato juice in a saucepan and put on high heat and wait for it to boil, then reduce the heat. Do not put the lid on the pot to remove excess water from the paste and thicken it sooner. Stir the tomato paste every few minutes so that it does not settle. If the paste settles, it smells of burns.
• The fourth step
  After the paste starts to thicken and thicken a little, add salt to it. If you have pureed the tomatoes with the machine, add salt to the tomato paste at this stage and taste it. The salt should be such that the paste does not become too salty or too salty. If you have cooked the tomatoes with heat and added salt in the first step, you do not need to add salt to the paste in this step, just add some salt to it if the paste salt is low.
• Step Five
  To make the paste firmer and thicker, you need to reduce the heat and stir the paste regularly until the water evaporates completely. If you remove the paste looser, it will mold sooner. When the paste has reached the right concentration, which will crumble and splash out, you can also make a gap on the paste with a spoon. If the gap is filled late, it means that the paste concentration is good.
• Step Six
  Add about one tablespoon of oil for each kilo of tomato paste. Stir the paste and after a few minutes, remove the paste from the heat and let it cool. Adding oil is optional, but it makes the paste last longer.
• Step 7
  After the paste has cooled, pour it into clean, dry glass containers. Because the paste is acidic, it reacts chemically with metal and plastic containers, producing unhealthy materials. Close the lids tightly and store in a cool place or in the refrigerator. You can use this healthy and homemade tomato paste to cook a variety of foods.

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According to the contents and explanations of the previous section, the stages of producing tomato paste at home were mentioned in detail and in detail. We find that making homemade tomato paste is a difficult task. But if you are looking for a first-class home-made tomato paste in Asia. We offer you the best products and the best services.