Homemade Tomato Paste: Recipe According To GOST USSR With Photo And Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Tomato paste with a quality mark: cook in accordance with GOST, as in the USSR

The GOST recipe for tomato paste is as laconic as the Japanese hokku: tomatoes, salt - nothing more. And just like in the perfected oriental poetry, the result conquers with its exquisite simplicity. It is worth opening the can, and in front of you is not just a thick, appetizing paste of rich red color, but a real tomato, which has retained an abyss of taste and a sea of vitamins. Enjoy your health until the moment when fresh and juicy tomatoes ripen again in the beds.

Recipe for cooking tomato paste according to GOST

According to GOST, adopted back in Soviet times, only a product that has:

• a homogeneous consistency - which means, free from skins and seeds, for which the paste is wiped through a sieve or squeezed through cheesecloth;
• quite high density. Technically speaking, the share of dry matter in it should be from 25 to 40%, and if we translate this into a more understandable common to all mankind, the paste is boiled down almost three times, which makes it thick and saturated.

And for her, you need to select the highest quality, fleshy, well-ripened fruits.

You will need:

• tomatoes - as many as you like;
• salt - about 1 tbsp. l. (20 g) for every kilogram of tomatoes;
• vegetable oil.

Cooking.

1. Sort the tomatoes, cut the stalks, and cut the fruits themselves into large pieces. At this stage, you can remove the skins by pouring boiling water over the tomatoes, or wait until the tomatoes have boiled down.

   

   Slice the tomatoes so they can be conveniently ground

2. Puree the tomato pulp using a meat grinder or blender and place in a heavy-bottomed saucepan or cauldron.

   

   Some people hang tomato gruel in a gauze bag to drain excess liquid.

3. Boil the resulting mass over low heat, not letting it boil, until the volume of the paste decreases by about 3-4 times, and it itself thickens noticeably. How much time it will take depends on the initial amount of tomatoes, but tune in for a long process - at least 2-3 hours. Do not forget to stir the brew regularly so that the tomato pieces do not decide to stick to the bottom and burn, and skim off the foam!

   

   The paste should bubble but not boil.

4. If you did not remove the peel from the tomatoes at the very beginning, about an hour after the start of cooking, the pasta should be wiped through a sieve (this will save you at the same time from seeds), and then return to the stove. However, to wipe or not to wipe is a matter of taste, some do not mind the presence of seeds and some heterogeneity of the final product.

   

   One of the options suggests putting a saucepan with chopped tomatoes on the fire, and when they soften, kill the vegetables with an immersion blender

5. When the mass becomes thick enough, salt it, let the tomatoes boil for another 5-10 minutes, so that the salt spreads well over the contents of the pan, and in the meantime, heat the vegetable oil in a pan.

   

   Oil will extend the shelf life of your paste

6. Extinguish the fire, pour the paste into pre-sterilized jars, add a spoonful of oil to each, which will cover the tomato puree with a thin layer and ensure its better preservation, and seal the jars.

   

   Make sure that there are no voids in the bank

Useful Supplements

Tomato paste cooked in accordance with GOST does not require additional ingredients. But if you like variety, try adding to the pot:

• a couple of sour apples grated on a coarse grater;
• 3-5 onions;
• grated horseradish root;
• parsley, celery, dill;
• bay leaf, rosemary, oregano, black, red or allspice, coriander, paprika, basil, cinnamon.

Video: option number 2 - how to cook tomato paste

Autumn is on its way. It's time to get ready for the long Russian winter by packing pieces of summer in jars in the form of vegetables, fruits and thick spices. And the first in the row of blanks can rightfully be tomato paste - healthy, tasty and easy to prepare. Believe me, in winter it will help you out many times.