Tomato paste cooking steps

Tomato paste cooking steps are simple and easy to follow. To prepare homemade tomato paste, start by washing and chopping tomatoes, then add water and cook the tomatoes. Skip the filter, separate the skin and seeds, and reduce the water intake. Next, heat the tomato juice, add salt, and thicken the mixture. Finally, add a bit of oil to complete the paste.Preparation of tomato paste

Tomato paste is rich in vitamins, acids and other beneficial substances:

• Vitamin series: A, B1, B2, C, E.

• Minerals: iron, magnesium, calcium, phosphorus, potassium, sodium.

• organic acids.

• Alimentary fiber.

• Active substances: thiamine, serotonin.

• Lycopene.

Preparation

For the production of tomato paste, workers select the ripest tomatoes from a special red variety. They peel the tomatoes, then remove the seeds, and finally boil them. As a result, the liquid evaporates, causing the concentration of solids to increase.

Cooking tomato paste without sugar

Tomato paste has a natural sourness that chefs highly value in cooking. To balance the tomato flavor, they usually add both salt and sugar to the paste. However, in this recipe, we suggest following the tomato paste cooking steps with just salt. As a result, the taste of the finished paste will remain as close as possible to natural tomatoes. Moreover, this approach highlights the natural sweetness of the tomatoes. For this preparation, fleshy, dense fruits with thick walls and minimal juice are ideal raw materials.

Tomato paste in factories:

First, workers receive the tomatoes and wash them preliminarily. Next, they are sorted and washed again before being chopped. Following that, primary cooking begins, after which the paste goes through filtration. The paste is then placed into a formalization tank, where it is concentrated into tomato juice. After that, pasteurization takes place to ensure safety. After pasteurization, workers fill the juice into cans and package it accordingly. Subsequently, the filled cans are pasteurized again. After pasteurization, they pass through a cold shower to cool down. Once dry, the cans are labeled and packaged for distribution. Finally, the tomato paste is ready for marketing.