Contact us to receive The difference between the prices of home and industrial tomato paste in Africa. Here’s how to make homemade tomato paste.
How to prepare tomato paste
First, wash the tomatoes. Divide into 2 slices in the middle and put in the pot. Melt it and let it boil. Boil the tomatoes until the skin is peeled.
Place the tomatoes on a wire rack while boiling and move the tomatoes on the rack to separate the skin and seeds. Some people use a filter to separate the skin and seeds of the tomato, which makes the paste sour and moldy because the cells of the filter are large and reject the seeds.
There are devices on the market that take tomato juice and deliver it to the customer. This makes it easier to boil the paste at home, and the preparation of the paste starts after the juice is taken.
The tomato juice should boil until it thickens and the splash paste is thrown into the air. At this stage, add salt to prevent premature spoilage of the paste. The degree of thickening of the paste is very important. If it is loose and juicy, it will mold quickly, and if it is too hard, it will taste burnt, and it is difficult to use it because it is hard.
The method of determining when the paste is ready is that when we draw a line in the bottom of the pot with a spatula, the gap created remains and fills up very late. Stir the paste every few minutes and be especially careful at the end of cooking, as it may settle and the burn taste in the paste may become apparent.
After the paste thickens, in the last step, add the oil and stir until the paste spits.
Pour the paste into a large saucepan and allow to cool completely and be ready to pack
Katie to make tomato paste:
First: There are two types of local and greenhouse tomatoes in the market, which you can use both local and greenhouse tomatoes, each of which has advantages and disadvantages. Local tomatoes give less paste but prevent the paste from becoming moldy and spoiling later.
Greenhouse tomatoes are more expensive but produce more paste. Usually, for every 100 kg of meaty and juicy tomatoes, 10 to 15 kg of paste is obtained.
Second: When buying or picking from agricultural land, choose tomatoes that are oval, have more flesh and are juicy. Tomatoes should be completely red and ripe and no portions of tomatoes should be yellow or green or white. Avoid picking crushed, spoiled and moldy tomatoes separately as they are not healthy and change the taste of the paste.
Third: Adding salt is to prevent mold and spoilage of the paste, and adding oil is not to freeze in the freezer and the paste is well colored.
Fourth: In most rural houses, the paste is cooked outdoors and on the fire because boiling the paste takes a long time and the consumption of domestic gas increases.
Fifth: Wired nets are the same as house nets that are installed on the windows of the house to prevent insects from entering. Of course, in the market, special nets for boiling paste are also sold.
Sixth: The best pot used to boil the paste is a copper pot.
Difference between nutritional value prices of home and industrial tomato paste
Tomato is a valuable fruit that was first recognized in the United States. This fruit is immature before ripening and contains a toxic substance called “solanine” which is dangerous to consume. Once ripe, the fruit turns red and juicy, lacks solanine and can be eaten. In fact, an antioxidant called lycopene is responsible for the red color of tomatoes, which can fight the radicals in the body that can cause cancer, heart disease and premature aging.
Tomato lycopene is most effective when it is slightly warmed to increase its important capabilities and absorption in the body. So tomato paste is a good option in this regard. But it is noteworthy that when a tomato is exposed to the heat process, in addition to being so-called cooked, the high heat reduces the vitamins and minerals in it, so that the amount of vitamins based on the heat process is likely to be from 5 This reduction in nutrients is much greater in the home method due to the use of direct and uncontrolled heat.
Storing tomatoes long before the process can also be another cause of nutrient and pectin depletion of the crop, but the advantage of homemade pastes is that they do not use additives or preservatives.
There are usually many types of tomatoes, but those used to make paste are divided into two groups, round and pear-shaped.
“Round” varieties are usually watery and have high and colorful solids, but “pear” varieties have a firmer shape and have less solids but more pectin.
Tomatoes used for paste are usually selected from varieties that have thin skin, soft texture, high solids, bright red color, good taste, mold-free, without coarse core and fully ripe.