It’s surprisingly simple to know how to make tomato paste at home with normal things, and doing so is the best way to put lots of tomatoes for good use. You just need tomatoes, the irony “Dominates,” which literally translates into “Dense tomato sauce,” is what we call the tomato paste in Turkish. After becoming puffed, tomatoes are used for a very long time until liquid is reduced to about half its original volume. The skin and tomato seeds can be extracted using a simple method. After that, the sauce is either left in the sun to dry or placed in the oven to reach the suitable consistency. When we consider all of the above mentioned method, we can confidently assert that the tomato paste is superior to a standard tomato sauce. It’s very thick to begin with. Depending on the instruction provided, you may even need to add some water to achieve the desired stability. When producing tomato paste from home, there are two essential ingredients that are required. Tomatoes: Roma or plum tomatoes are ideal because they are meat and there are fewer seeds than other types. Plum tomatoes are also a good choice. You should finish with lots of dough.
On the other hand, if you want to use a more exotic-looking tomato, like tomato, you need a less tomato paste, because this tomato doesn’t have much meat.
In addition, their water must evaporate over longer periods of time in order to be properly cooked. Furthermore, if you use authentic tomato, it will not be as red as usual. Still, the taste is still delicious. So, you can prepare tomato paste with any kind of tomato, but keep in mind the information presented above.
When we produce tomato paste, the salt target that we use is more for its ability to preserve dough than for its taste. So the kind of salt you use is very important. Kosher salt and sea salt are great options, however, you should make sure they are without additives. You should never use salt in your tomato paste just as you should not when bringing green olives. Table salt does not have the properties of a preservative because it is mixed with other materials. Additionally, the taste is significantly more complex than tomato sauce. salt, olive oil, food mill, and appetite for the traditional Italian delicious sauce to make. 10 pounds of ordinary tomato or plum ripe, knock 1 to 4 tsp of solvent salt depending on one’s taste for 1 tablespoons of extra virgin olive oil for greasing, and instead more flour olive oil to fill the containers.
If you use plum tomatoes, keep them during and remove the seeds. Take the rounded tomatoes you use to a corner if they’re the type of tomato you’re using.
You can get rid of seeds using your fingers. Put all the tomatoes in a stainless steel keyboard with 8 quarks, and sometimes stir and boil during the baking process until the tomatoes release their juice. Boil the tomatoes, then cool the heat and stay calm for 30 minutes, and sometimes stir. To remove the tomato shell and any seeds that may still exist, run the tomato through a food mill that has a good installed disk. Return the tomato puree to the pot that was originally cooked and set it to heat in the high heat. After adding the salt, adjust the heat to be just below the average limit and keep rotating while it melts until the volume is reduced to about 1 quarts (4 cups).
The task needs to take between 45 and 55 minutes to complete. If you don’t want the puree to start weaving rough and spit as it, you need to reduce the amount of heat added to it will reduce it to it. Prepare a baking sheet that is 12 by 17 in, has an edge and is not made of metal with oil cover. To ensure that the thick tomato puree covers the surface in a even layer, use a rubber spatula to spread it across the top. This process should be welding uniformly at the entire surface.
Prepare the oven at 200 degrees Fahrenheit and if you have a switching fan, make sure it is clear (93 degrees Celsius). Kick a hard shot through the living space. Insert the baking sheet and cook the food for thirty minutes. Remove the net from the heat, but keep the oven on. Stimulate the puree by using a rubber spatula to ensure it dries evenly and does not make a shell. Turn the puree into a rectangle about one-eighth inch thick using the spatula to scatter it. try playing it evenly; The spark which begins in each of the equally charged parts. Since the pure water evaporates, the cooking sheet will not be covered after it is removed from the oven.
Use a paper towel to remove any piece of tomato that is glued to the edge of a sheet or sub-sheet. Put the baking sheet in the oven and continue to cook the tomato puree for about three hours, or change the puree compatibility from the sauce to a very thick, hard and slightly sticky sauce. That will happen if the puree is in good shape.
Every 20 minutes to the puree and distribute it accurately in the same way that you did at first. The size of the rectangle is reduced by further and further evaporation of water, and another shape that is more like a rectangle is revealed. Add more salt after tasting if you think it needs. Before using tomato paste, you need to give it time to heat up to room temperature. Cut the dough with the back of a spoon so that it can be moved into a clean pan. This ensures that the dough does not contain any holes or airbags. It is recommended to use the back of the spoon to surface level.
