How to Make Pasta with Juicer

  1. How to prepare tomato paste at home
  2. The classic recipe for tomato paste
  3. Tomato paste “Appetite”
  4. Tomato paste in the oven
  5. Simple recipe for homemade tomato paste
  6. Spicy tomato paste
  7. Tomato paste in Italian

How to Make Pasta with Juicer.

Tomato paste is used to make many dishes, it is needed in winter and summer, and if it can often be replaced in the summer with fresh tomatoes, then in winter it is necessary to use the purchased product. However, careful housewives harvest tomato paste at home. It is much tastier than the store, besides it does not contain artificial colors, flavors, thickeners and preservatives. In order to make tomato paste at home with your own hands, you need to know the features of the technology of its preparation and recipes.

How to prepare tomato paste at home

When preparing tomato paste at home, you need to achieve several goals: to obtain a thick tomato mass without seeds, skins and foreign impurities, to ensure that it is well stored at room temperature. For this you need to know a few secrets.

How to prepare tomato paste at home

  • For tomato paste, juicy tomatoes do not fit, you need fleshy and necessarily ripening not earlier than August. In this case, they should be ripe, but not overripe: the rotten ones will spoil the work pieces.
  • You can grind tomatoes in several ways:
  1. After having cleaned the skin and seeds by hand, grind the pulp in a blender or with a meat grinder.
  2. Boil the sliced ​​tomatoes, cool and wipe through a sieve.
  3. Use a juicer with a special attachment for tomatoes.
  • In order to thicken tomato puree, turning it into a paste, there are also several technological methods:
  1. Suspend in a linen bag for 8-10 hours, so that the extra juice is stacked, and in the bag only the tomato pulp remains.
  2. Boil the pulp four times in a saucepan on the stove, stirring the contents all the time. This takes several hours.
  3. Evaporate excess liquid by placing a pan with tomato pulp in the oven for one and a half to two hours.
  • Banks for tomato paste should be sterilized, lids to them – too. Preferably choose small cans. Sterilize them conveniently in the oven.

The technology variant often depends on the selected recipe, but if it does not contain instructions on how to grind tomato pulp and evaporate excess liquid from it, the hostess can apply a method that seems more convenient and less laborious for her.

The classic recipe for tomato paste


  • tomatoes – 3 kg;
  • onion – 0.5 kg;
  • grape vinegar (3 percent) – 100 ml;
  • bay leaves – 4 pcs .;
  • salt – 50 g;
  • sugar – 100 g.

Cooking method:

  1. Go through, wash the tomatoes and cut each into 6-8 pieces.
  2. Fold the tomato slices in a cauldron or a saucepan with a thick bottom.
  3. Remove the onions from the onions and cut them into small pieces of random shape.
  4. Put the onion pieces and laurel leaves to tomatoes.
  5. Put the saucepan on a slow fire and cook until the skins are separated from the tomato lobules. It will take about an hour. At this time, periodically you need to mix the tomato mass so that it does not burn out.
  6. Remove the pan from the heat and wait for the tomato to cool down to about room temperature. Wipe it through a sieve.
  7. Put the tomato paste in the same pan again on the stove. Cook it for so long until it decreases in volume at least three times.
  8. Pour in sugar and salt, pour in the vinegar and cook for another 10 minutes.
  9. Pour out according to the prepared banks, roll up. After cooling, the cans can be stored for storage in the pantry and opened as needed. Open jars should be stored only in the refrigerator.

Tomato paste on this recipe is very tasty and aromatic. Her cooking at home takes a long time – about 5 hours, but the result is worth it. However, there are also simpler recipes.

Tomato paste “Appetite”

Tomato paste Appetite (recipe for multivarka)


  • tomatoes – 1 kg;
  • bulgarian pepper – 1 kg;
  • sugar – 0,2 kg;
  • salt – 60 g;
  • garlic – 50 g;
  • hot peppers – 100 g;
  • vinegar (9 per cent) – 30 ml;
  • vegetable oil – 100 ml.

Tomato paste Appetite (recipe for multivarka).

Cooking method:

  1. Wash tomatoes, make cross-cuts on their peel. Dip in boiling water for 5 minutes, then shift into a cold one. Clean it up. Cut into 4 parts, extract a teaspoon of the seeds, pulverize the pulp with a blender.
  2. Wash the burning and sweet pepper, remove the seeds from them, cut into several pieces and grind them too. Put to the tomatoes.
  3. Pass the garlic through the press and add the bowl.
  4. Put in it all other products (butter, salt, sugar), add the vinegar, stir.
  5. Install the “Quenching” program for 90 minutes.
  6. Spread on sterilized jars, cork them. After cooling, it is better to clean the cans in a cool place, but you can store them at room temperature.

Prepared on this recipe homemade pasta from tomatoes and peppers turns out to be quite sharp. It can be used instead of sauce, and not only as a refueling.

Tomato paste in the oven

  • Composition:
  • tomatoes – 2 kg;
  • salt – 40 g;
  • vinegar (9 per cent) – 30 ml;
  • olive oil – 60 ml.

Cooking method:

  1. Tomatoes cut into slices and cook half an hour on low heat, cool.
  2. Wipe the tomato mass through a sieve.
  3. Mix the resulting mashed potatoes with salt, oil and vinegar, put on a baking sheet or baking dish.
  4. Put in the oven, heated to the minimum temperature, for two hours.
  5. Periodically remove the baking tray and mix the contents.
  6. Spread on sterilized jars, clog them.

This paste can be placed on plastic trays and freeze. In this case, it will need to be stored in the freezer, it will be necessary to take out the paste beforehand in order to use it.

A simple recipe for homemade tomato paste


  • tomatoes – 5 kg;
  • vinegar (9 per cent) – 80 ml;
  • salt of stone – 100 g.

Cooking method:

  1. Tomatoes are well washed, cut the stems and the part of the flesh that adjoins them. Cut tomatoes into pieces and pass through a meat grinder or, even better, through a juicer.
  2. Thick tomato juice pour into a linen bag and hang it over the pan for 8 hours (you can at night).
  3. In the morning, pour the tomato pulp from the bag into a saucepan.
  4. Put the pan on the fire, bring the tomato puree to a boil, pour in the vinegar, cook for a quarter of an hour.
  5. Salt and cook as much as the same.
  6. Spread on the banks that need to be sterilized before this. Close the metal covers. After cooling, take it to a cool room.

Despite the ease of cooking, homemade tomato paste turns delicious and well stored even at room temperature. Its advantage is the simplicity of production, the absence of spices, which makes it possible to add it to almost any dish when it is cooked. Fans of spicy dressings can be approached by a more complex recipe for homemade pasta.

Spicy tomato paste

Spicy tomato paste


  • tomatoes – 4 kg;
  • salt – 30 g;
  • onion – 0.3 kg;
  • sugar – 0.3 kg;
  • apple cider vinegar – 0,25 l;
  • cinnamon sticks – 4 pcs .;
  • pepper fragrant peas – 20 pcs .;
  • bay leaves – 4 pcs .;
  • rosemary – 10 g.

Cooking method:

  1. With washed tomatoes, remove the stems. Cut the tomatoes into slices and place them in a cauldron or a saucepan with a compacted bottom.
  2. Peel the onion and cut into half rings and add it to tomatoes.
  3. Put a pot of vegetables on the stove and cook for 25-35 minutes, until the tomato is completely skinny.
  4. Remove from heat and let the mixture cool to a comfortable temperature.
  5. Wipe it through a sieve. Transfer it back to the pan.
  6. Wrap the pepper in a cheesecloth and put it on the bottom of this pan. Then put the cinnamon sticks, rosemary, laurel leaves.
  7. Bring the mass to a boil, cook for a quarter of an hour and remove all the spices from it.
  8. Cook until the mass is reduced by a factor of three.
  9. Pour in the salt with sugar, pour in the vinegar, cook for another 10 minutes.
  10. Spread the tomato paste over the sterilized jars. Seal and let cool.

Tomato paste, cooked according to this recipe, has a spicy aroma. If necessary, she can replace the sauce.

Tomato paste in Italian


  • tomatoes – 5 kg;
  • onion – 0.5 kg;
  • table vinegar – 200 ml;
  • salt – 60 g;
  • cinnamon (stick) – 1 piece;
  • pepper black peas – 25 pcs .;
  • cloves – 15 pcs .;
  • vegetable oil – 100 ml.

Cooking method:

  1. Wash the tomatoes and cut the stems. Peel the onions.
  2. Turn the vegetables through a meat grinder, pour the resulting mass into a canvas bag, hang it over the pelvis for the night.
  3. In the morning, put the contents of the bag in the cauldron (it can be replaced with a pot with a thick bottom).
  4. In a small linen bag or gauze, add up all the spices, a cinnamon stick can be broken into several parts.
  5. Put the cauldron on the fire and bring the tomato-onion mixture to a boil.
  6. Put the spices in it, cook it for another 15 minutes. Take out the bag of spices.
  7. Pour in the salt, pour in the vinegar, cook another 10 minutes.
  8. Sterilize the jars and spread tomato paste over them.
  9. In each jar pour a little oil.
  10. Seal the cans. If you store the tomato paste you plan in the refrigerator, then you can close the jars with plastic covers.

If you make homemade tomato paste for this recipe, it will turn out very fragrant. It can be served instead of the sauce for pasta, vegetable casseroles, used as a filling for cooking fish dishes.

Combining spices, you can get a tomato paste with a unique flavor. It always helps out when you need to fill the dishes, cook tomato sauce, and sometimes even be able to replace it.

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