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Tomato paste that everyone can make🍅 for beginners
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-My tomatoes are mixed.
-Basically we repeated the exact same process three times in the wash.
-They can be pomontoro or mixed tomatoes. They can be whatever tomatoes you like best. Whatever tomatoes we choose. The amount of salt does not change.
We need a food processor. We can of course use a blender, multi or any other utensil we have. This is something you will set up.
Watch the video in detail and collect the materials you need..
-Mash our tomato for at least 1 minute.
-If you don't want any pips to pass through, then you can also pass it through a very high sieve now and then add the coarse salt .
-We need 400ml of water for 5kg of tomato skin. In total I pureed my tomato for 5 to 6 minutes. We repeat the process until we have mashed all the skin of the tomato.
In total we made ▪ 12kg of tomato puree pomodoro and used
▪ 14 teaspoons of coarse cooking salt.
-During these 12 hours that our tomato paste has been draining, it has expelled a lot of water. Throw this away and wash all your bowls very well, because by morning it will smell.
-I bake in the middle of the oven, on the resistances.
-We made 12 kg of sauce with water, the amount of tomato paste is: 1,800 gr.of pure tomato paste.
-We repeat the mixing process until this one hour is over.

If the quantity you make is more, then you will add more ingredients for preservative. You will remember that for every 5 kg of tomatoes we need ▪ 2 tablespoons of coarse cooking salt and ▪ 100 ml of olive oil.

We keep it in the refrigerator for 1 to 1,5 years.
We carry microorganisms and bacteria with our hands, so we should always take the amount we want with a clean spoon.