We all want to consume all the vegetables, fruits and other foods in their freshest form in time, and try to keep them without sacrificing freshness. Today, we are turning more towards ready-made products for practical purposes, this time we can never find the taste of home made.

 

The best example is undoubtedly tomato paste. Due to the use of additives, both the taste and color of the ready-made tomato paste are different from the home-made tomato paste. After learning the answer to the question of how to make tomato paste in this article, you can also prepare tomato paste, which you can enjoy throughout the year. Now let's examine what are the tricks of making tomato paste together.

 

The quality and taste of every ingredient you will use in making tomato paste at home directly affects the tomato paste. That is why the most ideal tomato paste is ripe, flat, small and meaty, collected in the season.

 

Make sure that the jar you will use during tomato paste is washed with hot water and completely dried after washing. If possible, do not touch the inside of the jar by hand. As a cover, choose a new cover that has not been used before. These are the details that will give your tomato paste a long life.

 

Chop the tomatoes that you have washed and dried in large pieces. Place the tomatoes in a deep and covered bowl. Sprinkle a small amount of rock salt between them and place them. Remember, salt with iodine can cause tomato paste to be watered. Cover and leave for about 6 hours. Then strain the remaining water at the bottom of the tomatoes. If you do not strain this water, your tomato paste will have a hard consistency and its taste will start souring in a short time. Leave the lid in the closed container for approximately 3 hours to leave its essence. Place a small perforated colander on a large container with a mouth. Strain the tomatoes you have soaked with this colander. Repeat this process until the tomatoes leave all the juice. Take the tomato puree that you drained into large trays and cover the trays with cheesecloth. Stir in a wooden spoon twice a day and dry in the sun. Tomato paste is ready in 3-4 days!

 

To keep it for a long time, put your tomato paste in a glass jar, pour some olive oil on it and close the jar tightly, then keep it in the refrigerator. Dried thyme, which you throw in making tomato paste, is a powerful antiseptic and can help keep tomato paste intact for a longer time. Of course, this part is entirely your choice :)