The Content Of The Article:
Tomato paste refines sauces, gives soups and marinades a fruity note and gives salads a special kick. Whether bought or homemade: There must be no lack in any kitchen! The aromatic paste consists of passed tomatoes, without peel and pips, from which most of the liquid has been removed by thickening.
In the trade one finds simply (80 per cent water content), two times (about 70 per cent water content) and three times (up to 65 per cent water content) concentrated tomato paste. The former gives sauces and soups an intense aroma. More concentrated varieties are an exciting element for meat and fish marinades. They also go well with pasta salads.
Bottled in disposable glasses and hermetically sealed, the homemade tomato paste is long-lasting. So you can enjoy the strong aroma of tomatoes from your own garden all year round
The aroma of home-made tomato pulp is up to the value you've come to expect - it rather gives your dishes a special touch. Because with fruits from your own garden you have the aroma and the degree of maturity in your own hands. Another plus point: with a rich harvest you will find perfect use for overripe specimens.
Which varieties are particularly suitable?
Especially meat and bottle tomatoes from the own garden are ideal for the preparation of tomato paste. Because they have a thick pulp and little juice. Bottle tomatoes have slightly sweetish flavors that only really come into their own when cooked. These include, for example, the San Marzano varieties 'Agro' and 'Plumito'. The meat tomatoes 'Marglobe' and 'Berner Rose' are characterized by their intense aroma. Roma tomatoes are also excellent. Depending on the selected variety, give your tomato puree an individual touch.
With their thick pulp and strong aroma, over-ripe Roma tomatoes are ideal for homemade tomato paste
How to make delicious tomatoes from your tomatoes
For 500 milliliters of tomato paste you need two kilograms of fully ripe tomatoes.
- Wash freshly picked tomatoes and slice crosswise at bottom. Blanch the tomatoes in a pan of boiling water. Remove, dip briefly in a bowl of ice water and then peel off the peel.
- Quarter the peeled tomatoes, core them and cut out the stalk.
- Bring the tomatoes to a boil in a saucepan and allow to thicken for 20 to 30 minutes, depending on the thickness of the marrow.
- Cover a sieve with a clean dishcloth. Add the tomato paste to the cloth, tie the dishcloth and place the strainer over a container. Let the rest of the tomato juice drain overnight.
- Fill the tomato paste into small boiled glasses and close tightly. Slowly heat the glasses to 85 degrees in a pot or pan filled with water to make them durable.
- Allow to cool and then store in a cool place.
Spices such as salt, pepper, chili or garlic give the homemade tomato paste a special twist
If you want, you can refine the homemade tomato paste with spices and give it an individual touch. Excellent fit dried Mediterranean herbs such as oregano, thyme or rosemary. Chilies give the tomato paste a spicy flavor. Garlic is also good. Experimenters mix in a little ginger. Salt and sugar not only give an extra flavor, they also extend the shelf life.