Tomatoes are washed, cleaned of stalks, then cut into quarters. The chopped tomatoes go through the tomato separator, my dragons know this, every late summer, early autumn, they have a tree.
The sauce obtained is boiled in a large pot with a double bottom or kettle, over low heat, approx. 6 hours, season with spices. After the amount of broth has dropped by half we can consider the broth or tomato sauce, as you want to call it is finished.
The obtained broth is poured into sterilized bottles, then for a perfect preservation pour the olive oil, preheated. The bottles are sealed, then left in a warm dunst, ie wrapped in thick blankets or wipes, until the next day.
In winter you will remember me and my "Kites"! =))
Good luck and good luck!
Homemade tomato broth & # 8211 Tomato paste
When you feel like you're tired of tomatoes for a whole year, be patient. Exactly then you can find the most ripe and tasty tomatoes from which to make a delicious homemade broth (or tomato paste), without artificial colors and preservatives.
Homemade tomato paste & # 8211 Classic recipe
Surely everyone has their own broth recipe, a recipe taken from the net or inherited from their mother, grandmother or other older relative, who has tried / tried many times, so it is definitely good… And my recipe is inherited from my mother , but I have made some improvements, and it is addressed to those who have not yet tried any recipe or are looking for a new recipe…
One of the improvements, and the most important (I say), is the tomato grinding machine, which separates the shells and seeds from the rest of the pulp, making work much easier… The recipe itself is simple, without other additions of salt, sugar or oil. I don't even add preservatives
The secret of a quality broth / paste is the tomatoes. In garden tomatoes there will always be a broth / paste that will keep the sweet-sour taste of the tomatoes over the winter… I used the tomatoes from my garden and, in addition, I brought tomatoes from my brother-in-law's solarium…
I didn't weigh the tomatoes, but, on average, about 4 liters of broth come out of a 10 liter bucket full of tomatoes.
So the only necessary ingredient is tomatoes…
They are washed and cleaned of the tails, then cut into four. The tomato quarters are passed through the tomato grinding machine. This separates the shells and seeds from the rest of the leg, resulting in a clear and clean juice…
If you do not have this machine, then the chopped tomatoes are boiled and then passed through a sieve, passing them until only the shells and seeds remain. It's more work, but it's worth the effort. The more fleshy the tomatoes, the thicker the juice…
The obtained juice is boiled. Form a foam that mixes, incorporating it into the tomato juice. Boil until this foam disappears. At this point, the broth is boiled…
To obtain the tomato paste, the broth is further boiled, over low heat, until it is reduced by half, until it acquires a thick consistency…
The broth is kept in sterilized bottles, and the tomato paste in sterilized jars. For a sure success, the bottles and jars washed with detergent and well rinsed are drained, then placed in a tray and placed in the oven. Turn on the oven and keep it like this for 30 minutes.
Extinguish the fire and let the jars cool in the oven…
Pour the broth boiling in bottles / jars. The lids with which the bottles / jars are closed are scalded and then used…
Bottles and jars with broth / paste are placed in blankets for slow cooling, then stored in the pantry…
The next day it will be noticed on the bottles with broth that the solid part has deposited on the bottom, and above it floats a rather clear liquid… This liquid is like a protective shield of the broth…
Asian style eggplant
& # 8211 500 g eggplant, 3 cloves garlic (5 g), 5 white cardamom berries, 1 teaspoon coriander seeds, ¼ teaspoon turmeric, 1 tablespoon curry powder, 2 tablespoons dark soy sauce, 200 ml tomato broth ( or dissolved tomato paste), salt, 2 tablespoons oil
Wash the eggplant, remove the tail, cut into smaller cubes, put in a bowl, sprinkle with 2 teaspoons of salt, cover with cold water and let stand 10 minutes then drain well. Peel a squash, grate it and chop finely. Heat the oil over high heat and fry the cardamom, coriander seeds and garlic for 1 minute. Put the eggplant, soy sauce and mix for 1 minute. Reduce the flame to medium, sprinkle with curry, turmeric and stir occasionally for 4 minutes. Pour the broth, salt to taste and boil until the liquid evaporates, about 3-4 minutes. We serve hot food.
Good appetite! (if you liked it leave a comment)
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57 comments on Pasta & # 8211 broth & # 8211 tomatoes
Mrs. Laurentiu, I would like you to tell me where you bought the car for the tomatoes and what the brand is. Thank you.
It is the kitchen aid robot, with the special attachment for mashing fruits and vegetables.
Thank you very much. I hug you you have great recipes.
this is a thicker tomato juice, not broth
And broth what would it be, Mrs. Mihaela? :)
How do I set the temperature of 150 degrees in a regular oven, without display or thermometer?
Um, of course, yes, I know this, why it's something known in advance.
How good would this broth be with some vodka and a few drops of tabasco!
I can't contradict you! There is also a celery thread).
laura helpppppppp & # 8230.
I made broth on Monday night, I boiled it, I say enough, I sterilized the bottles in the oven, I poured it hot (exactly after the fire), I put the bottles back in the oven (I could see how the broth boiled in them) at some of them flowed on the bottle, I left them until last night (so almost 24 hours in the oven), and this morning only at some it started to clear on top :(. what to do with the others? to turn them over in the pot and to do I boil a few more, wash, sterilize the bottles again? keep them in the fridge (not many) until I use them?
I would say wait until tomorrow, it happened to me that the liquid appeared on the surface more slowly in the case of some of the bottles compared to others. Normally, the missing liquid indicates that the bottle is not tightly closed. You see, maybe it's better to keep them in the fridge and start using them, if there aren't many.
Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.
No liquid rises on top if they have boiled too much and the broth becomes a kind of tomato paste
Do not raise liquid on top if they have boiled too much and the broth becomes a kind of tomato paste
I give you excellent advice. After passing them through the car (separator) leave the composition until the next day. You will notice that the water separates from the paste. Put a hose tied to a stick (to stand as a hose) and pull the water from the bottom of the pot. This way do not boil until it drops to half. I mention that I have never had mold in jars.
You don't need a hose, put the whole composition in a gauze, put it on top of a bowl and let it drain until the next day.
can you tell me, please, how many hours did you boil the juice? My mother-in-law keeps telling me that I have to boil for 6-7 hours, otherwise it will spoil. and I told him that if the jars are sterilized, it can't spoil, so I ask you, because there is a difference between boiling 1-2 hours or 6-7 hours. thanks a lot
If you boil it for 6-7 hours it will drop a lot, it will be almost like a paste, which is an advantage in the idea of storage, it will take up less space. In no case will it spoil even if it is boiled for only 1-2 hours, if it is sterilized correctly, perfectly clean and tightly closed bottles, etc.
we do so and we thank you!
thank you very much & # 8230.now I am the housewife with your help.
I am very happy, my dear, to be well and to keep well!
not having the car from this trick, I will use your previous method, but I have a question: I put the chopped tomatoes to boil without any water, right? they leave their juice.
Anyway, it will be a premiere for me because I haven't made broth before, I bought it or used raw tomatoes from the freezer, but now I want to use it for a Friday zacusca & # 8230about about a zacusca recipe? I know that autumn hasn't arrived yet, but I'm researching, I'm already preparing my eggplants because now they are even cheaper and younger.
I will make an interesting recipe this year, I suppose the broth stays with the same tomato taste
The method of preservation and pasteurization like yours, I did not know. This year I will do the same. Thank you for sharing with us this time what you know. Kiss you :-*
With great pleasure, dear Delia, I am glad that I could be of use to you. :)
aaa & # 8230that liquid should disappear if you make broth, if you make tomato paste then it's ok to keep water in the tomatoes, to get rid of water the mashed or squeezed tomatoes are put in a gauze hanging a few hours, the gauze should be put in 3, the water that comes out of the tomato paste is very good for the skin, after draining the paste only then boil until it drops at least halfway, so the broth has consistency. I'm looking for a recipe for tomatoes in broth or tomatoes in tomato sauce or in tomato juice. , does anyone know anything?
today I'm going to work, thanks for the advice
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Hi! I just looked carefully at your blog, and I can honestly say that it left a pleasant and interesting impression on me. That's why I invite you on facebook.com, on the page & # 8222Kitchen for everyone & # 8221, to exchange experience, to delight us with your recipes, and why not..to discuss everything that means beautiful and healthy in terms of gastronomy.
I wish you a pleasant and beautiful day. :)
1. Congratulations on this blog! You visit him very often.
2. Recipe and super. It can't be more natural!
3. Can you tell me please, where did you buy the kitchen aid and at what price? I want one too. I know they 're not cheap at all, but maybe I can get one too.
QUALIFIED NATURAL PRODUCTS ARE OF THE HIGHEST QUALITY.
why post recipes if you do not give permission to print?
At the bottom of each recipe there is a green button, pdf or print. Press it and print it in whatever font size you want, with or without pictures.
To paraphrase you: why jump with & # 8222why & # 8221 if you don't check carefully before? :))
Hi. A bridge. In the fall, when donuts appear, do the same with them as with tomatoes. Then boil the two juices together and you will see that it will result in an extremely good juice to use in sauces and soups.
I haven't made broth so far because in my nothingness I still rely on my mother's and mother-in-law's broth. Your recipe sounds great, especially since you don't use any preservatives. My mother-in-law was telling me that she was taking some aspirin to make sure she was like you. When I put the broth on, I use your recipe. I've already bookmarked it.
I missed a post. Why so rarely lately? We are waiting for the summer recipes, even salads :) I like this recipe because it contains nothing but tomatoes, super.
Ana, for me it's the busiest time of the year & # 8230 you know how it is, we have to win something, to have something to cook: P.
I really like how you present and how you cook!
Ingredients for the tomato broth recipe
- -30 kg fleshy tomatoes, well cooked
- -15 kg of red peppers or donuts
- -3 tablespoons pickled salt
- -3 tablespoons sugar
- 10 pieces of tomatoes, peeled
- 1 teaspoon salt
- 1 teaspoon oil
- 1/2 teaspoon preservative
- 4-5 basil leaves
After peeling the tomatoes, I cut them and put the hand blender in their bowl. That's what I had on hand.
Especially since I started working without having proposed to me the day before. When I usually do operations like this, I prepare myself with tools and soul, at least the day before. That's how it turned out now.
I blended them well. Then I slipped them through the gauze. It is also possible through a sieve, but I only have a small one and it could not cope.
Then I put the juice on the fire, along with the salt and oil. He says he's ready when he makes cream-orange foam. Or when it has a certain consistency.
I left for about 20 minutes. I added the basil leaves and the preservative and left it on the fire until it boiled in the whole mixture.
Almost 1.5 liters of broth came out. But it's good.
It is said to last a maximum of 6 months. I never got along with them. I'd rather do less than have too much and spoil myself.
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Tomatoes in broth without preservative
I peel them, unpaired, turn them over with a knife, peel them, cut them into cubes, add a little sugar, load the jars and sterilize them for half an hour since then, bring them to the boil. I take them out the next day and put them in the pantry.
Ovidiu Heller, August 5, 2015
it only goes with water over them!
Ovidiu Heller, August 5, 2015
make room for men to come with finesse :-)
Laurentiu Meleca, August 4, 2015
Nela's recipe is very good. You can make it without worries. You can only make tomato juice. It is crazy over the winter. You can put half a teaspoon of salt in each 800 ml jar of both tomatoes and juice.
Cati Trestica, August 3, 2015
I've been doing this for years, they're great
Lia Liane, August 3, 2015
Everything that is sterilized does not need preservatives, I do not use preservatives for anything and I have never used, but I sterilize everything and I did not spoil anything I put in the jar, be it compote, syrups, jam, marmalade, zacusca, broth, pickles, just today I put vegetables for soups and stews.
Victoria Stefanache, July 30, 2015
How come this, without preservatives! Sugar is even worse! Boiling sterilization is sacred, as all true housewives know.
Semen Elena-Beatrice, July 29, 2015
without supplementing with tomato juice.
Andrei Nicoleta, July 29, 2015
The idea is that the tomatoes should be scalded as little as possible, or not at all in the case of cherries, so after they grow, they are quickly introduced into boiling water where they are kept a little, then they are put in cold water and are not kept long, take them out and leave them to cool, then peel them and put them directly in jars. They must keep their shape. In the case of the little ones, they are put directly in jars, add fresh tomato juice, staple and put in the oven for sterilization. The idea with the basil leaf put in each jar is good, the tomatoes will receive a special taste, beautifully fragrant.
Recipe and banal, incomplete. exceeded. It must be said. and done. after scalding the notched tomatoes, we immediately put them in cold water or ice water. They are soft and should not be chopped, we chop them when used or leave them like that. As for sterilization in water, this is from the time of the grandparents, when the jars they were covered with cellophane and there is no other possibility of sterilization. Now in 2015, sterilization is done directly in the oven, in the tray, without water in the tray. Once dry, keep until you notice that it bubbles in jars, then turn off the heat and stay there until the next day. Don't waste your time with primitive things. it's time to evolve.
Valsan Nela, July 5, 2015
A simple recipe for tomatoes in polenta without preservatives and without peeling and without boiling in the pan. choose the right cherry tomatoes, wash them and place them in jars and add tomato juice over them, of course the home-made juice. it is screwed, it is put in a BATHROOM for 45 minutes. It is left covered until the next day, then stored in the pantry or what each one has. I've been doing it for years and I keep it. The recipe above is too complicated.
Adela Adela, July 4, 2015
I also make tomatoes out of these. I scald them, peel them and cut them into 6. I put them in wide-mouthed bottles and sterilize them for 30 minutes. No sugar and no preservative.
Ciucur Gheorghe, July 4, 2015
Before putting the tomatoes in the jar, place 5-6 basil leaves. It will get a fine basil aroma and the bonus is that you just used a good and natural preservative.
Lia Manolache, July 4, 2015
do I understand that we boil them whole? or do we cut them?
Basil Dalia, August 17, 2014
VERY GOOD TOMATOES IN BULL! I USE SMALL TOMATOES (CHERRY).
Lenuta Sfintes, August 10, 2014
Lenuta Sfintes, August 10, 2014
the recipe is good but for more safety I added an unstamped aspirin to each jar.
Sandu Toma, August 9, 2014
Yoop Mihaela, July 31, 2014
today I made according to your recipe! the taste was perfect, hopefully you without preservatives! yes perfect
Adele Elisabeth Nestor, September 1, 2013
today I made according to your recipe! the taste was perfect, hopefully you without preservatives!
I never did but I want to try. I find it very good and tasty, but especially healthy because as they say what you put with your hand you know what it is
LUBITA (Chef de cuisine), August 12, 2013
Right now I also finished a few jars of tomatoes but I put tomato juice on them (I had this for the fall) and still without preservatives