Homemade tomato paste

Homemade tomato paste: a delicacy full of freshness and flavors

Total preparation time: 2 hours
Preparation time: 30 minutes
Cooking time: 90 minutes
Number of servings: approximately 1 liter of tomato paste

Here is a simple and delicious recipe for making homemade tomato paste, an excellent choice for those who want to avoid store-bought products full of additives and preservatives. This recipe will not only bring a unique flavor to your kitchen but will also allow you to make the most of fresh tomatoes from your garden.

The history of tomato paste is closely linked to the tradition of food preservation, an ancient practice that allowed people to enjoy the taste of the season throughout the year. In many cultures, tomatoes are a staple ingredient, and tomato paste has become an essential element in daily cooking, providing a robust base for soups, sauces, and stews.

Ingredients:
- 2 kg of medium, meaty tomatoes (choose well-ripened tomatoes with high water content)
- Salt (to taste)
- Dried thyme (about 1-2 tablespoons)

Preparation:

1. Preparing the tomatoes:
Start by washing the tomatoes thoroughly under cold running water. It is essential to choose quality tomatoes, as they will significantly influence the final taste of the paste. Well-ripened tomatoes will provide an intense flavor and vibrant color. After washing, grate them, being careful to remove the stems. This method simplifies the cooking process, helping to achieve a fine paste.

2. Boiling:
Place the obtained tomato puree in a large pot. Add salt and dried thyme to taste. The thyme will add a distinct flavor that store-bought paste cannot offer. Mix the ingredients well and place the pot over medium heat.

3. Reducing:
Allow the mixture to boil, stirring occasionally to prevent sticking. As the tomatoes heat up, the juice will begin to reduce. It is important to be patient at this stage; the reduction process can take about 90 minutes, but the result is worth the effort. You will obtain a thick, flavorful, and aromatic paste.

4. Checking the consistency:
Once the juice has reduced and the paste has reached a thick consistency, taste and adjust the salt or thyme if necessary. This step is essential, as taste preferences can vary.

5. Cooling and storing:
Once the paste is cooked, let it cool slightly before pouring it into sterilized jars. Make sure the jars are completely dry to prevent mold. You can keep the tomato paste in the refrigerator for a few weeks or preserve it by sterilization.

Useful tips:
- If you want a smoother paste, you can use a blender to mix the composition after it has cooled slightly.
- Experiment with other herbs, such as basil or oregano, to customize the flavor of your paste.
- Homemade tomato paste can be frozen in small portions, so you have the perfect ingredient for sauces and soups on hand.

Nutritional values (per 100g):
- Calories: 82
- Protein: 1.8g
- Fat: 0.2g
- Carbohydrates: 18g
- Fiber: 1.5g

Ideal combinations:
Homemade tomato paste is extremely versatile. You can use it as a base for:
- Pasta sauces: add garlic, onion, and herbs for a delicious sauce.
- Pizza: spread the paste on the pizza dough and add your favorite toppings.
- Soups and stews: add a splash of tomato paste for an extra flavor boost.

Frequently asked questions:
1. Can I use canned tomatoes for this recipe?
It is not recommended, as fresh tomatoes provide a much better taste and a more pleasant texture.

2. How can I tell when the paste is ready?
The paste is ready when it has a thick consistency and an intense tomato flavor. It should have a homogeneous appearance and no excess liquid.

3. How long can I keep the tomato paste?
If you keep it in the refrigerator, the tomato paste can last up to 3-4 weeks. If preserved correctly, it can last for several months.

Homemade tomato paste is not just an ingredient; it is a culinary experience that will transport you to the heart of summer, even on the coldest days of the year. So, don't hesitate to put your creativity to the test and customize your recipe! Enjoy!