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The main ingredients of tomato paste homemade in Africa

Do you know the The main ingredients of tomato paste homemade in Africa? We will continue the easy way of preparing this delicious seasoning. So join us

The main ingredients of tomato paste
The main ingredients of tomato paste

The main ingredients of tomato paste

  • Tomato paste or eggplant paste is a thick paste that is used in cooking. To make tomato paste, after picking the seeds, the skin of the tomatoes is cooked under vacuum for several hours. Then reduce the concentration and cook the product again. To obtain a rich concentrate. In contrast, tomato puree contains cooked tomatoes. Its shelf life is between tomato paste and chopped tomatoes.
  • There are two types of local and greenhouse tomatoes on the market; Both local and greenhouse tomatoes can be used, each with advantages and disadvantages.
    Local tomatoes give less paste but prevent the paste from becoming moldy and spoiling later. Tomatoes are more expensive in the greenhouse, but more paste is made from them. Usually, for every 100 kg of meaty and juicy tomatoes, 10 to 15 kg of paste is obtained.
    Tomato paste was first produced in Italian homes and factories. The Italians decided to make a sauce from tomato extract to flavor their pasta with a different and new taste. And so Sicily and other cities in southern Italy became the cradle of tomato paste.
The main ingredients of tomato paste
The main ingredients of tomato paste

Easy way to prepare homemade tomato paste

  1. In this section, we want to explain to you the easy way to prepare homemade and colorful tomato paste 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.
  2. 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 material through the strainer several times. Because the presence of skin or tomato seeds causes. The paste will mold and spoil sooner.
  3. third level
    Put the mashed tomatoes or tomato juice in a saucepan. Put it 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.
  4. 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 at this stage, just add some salt if the paste is low.
  5. Step Five
    To have a firmer and thicker paste, you need to reduce the heat. 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.
  6. 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.
  7. Seventh step
    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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