Tomato paste with vegetables

Ingredients for making tomato paste with vegetables

  1. Tomatoes 10-12 pieces (large)
  2. Sweet yellow pepper salad 2 pieces (large)
  3. Onions 2 pieces (medium)
  4. Vegetable oil 4 tablespoons
  5. Garlic 3-6 prongs
  6. Distilled pure water 400 milliliters
  7. Balsamic vinegar 2 tablespoons
  8. Sugar 1 tablespoon
  9. Salt to taste
  10. Ground black pepper to taste
  • Main Ingredients Tomato
  • Portion35 min
  • World Cuisine


Kitchen table, Knife, Cutting board, Measuring cup, Bowl - 3 pieces, Stove, Aluminum pan with a thick bottom and a lid, Kitchen wooden spatula, Blender, Mini container - 5 - 7 pieces with a capacity of 100 grams, A tablespoon, Refrigerator

Cooking tomato paste with vegetables:

Step 1: prepare the ingredients.

Take tomatoes and lettuce bell peppers, rinse under running water from various kinds of contaminants and use a knife to cut off the places on which the peduncle was attached or attached. Then clean the pepper, removing seeds with streaks, and rinse it again under running water. After alternately lay the vegetables on a cutting board, cut them into cubes with a diameter 1 on 1 centimeter and place in bowls. Peel the garlic and onion, rinse under running water, finely chop the onion into a cube with a diameter up to 7 millimeters, chop the garlic in small arbitrary pieces, the finer, the better and put the vegetables in one bowl. Pour into the measuring cup the right amount of clean distilled water and prepare all the spices with the rest of the dish.

Step 2: prepare tomato paste with vegetables.

Turn the stove on to a medium level and place a deep aluminum pan with a thick bottom on it. Pour olive oil into it, heat it and toss the prepared onions and garlic into the pan. Fry vegetables until flavor 3 to 4 minutes Intensively mixing them with a kitchen wooden spatula so that they do not burn. Do not bring the ingredients to the full readiness point. Onions and garlic should be easily fried, without crust and not transparent! After 3 to 4 minutes, add prepared salad peppers and tomatoes. Sauté all vegetables until soft. 10 to 12 minutes. Juice from tomato and lettuce help stew onions and garlic, softening their texture. While frying vegetables, press them with a spatula to the bottom of the pan so that they let out more juice and stew in it. Then add 100 milliliters of water and continue stewing the vegetables for another 5 minutes. For the first time 10 minutes Cooking vegetables perfectly let juice. But in the next minutes of stewing, it evaporates, so take the remaining prepared water and add it in small portions to the pot with vegetables. To avoid excessive dilution of the paste, do not add all the water in one go. The paste should be slightly watery with a small percentage of viscosity, do not forget that the cooled paste will become thicker in the future, you can always dilute it with water or vegetable juice. Bring the water to a boil and, after boiling, add salt, black pepper and sugar with balsamic vinegar to taste. Stir all the ingredients with a wooden spatula until smooth. Screw the stove to the lowest level, cover the pan with a lid so that a small gap remains, through which steam can escape, and simmer the vegetables 5 - 7 minutes until ready. During this time, all the ingredients completely boil in a mushy state. Now you have 2 options: you can leave the paste in the form as it is or grind it to a mashed figurative state, blenders processed in boiling water or a potato crusher. It all depends on your desire. Then remove the pan with the finished tomato paste from the stove and let the dish cool to room temperature. The cooled tomato paste will be divided into mini containers or any other clean container using a tablespoon, and refrigerate. Store tomato paste with vegetables in the refrigerator from 2 to 3 months, in the freezer for 6 to 10 months. Based on this recipe, the approximate mass of the resulting product is 500 - 700 milliliters.

Step 3: serve tomato paste with vegetables.

Tomato paste with vegetables should be stored in the refrigerator or freezer. Immediately before serving, it is thawed or removed from the refrigerator and used in cooking. Tomato paste with vegetables gives a unique pleasant aroma to dishes of fish, meat, dough and boiled pasta and cereals. Also, it can be stewed with any kind of minced meat, added to pizza, to various salads and is just like caviar, spread on a piece of bread. Tasty, aromatic, fast and economical! Enjoy your meal!

Recipe Tips:

- - This kind of tomato paste can be preserved. Cook the tomatoes according to the above recipe. Pour hot tomato paste into sterilized jars and sterilize them in boiling water for half a liter 15 minutes, 25 liter liters. Then close the jars with tomato paste using a preservation key, turn upside down and set to cool under a wool blanket for 2 to 3 days. Store cooled preservation in a cool, well-ventilated, dark place, such as a pantry, basement or cellar.

- - Defrost frozen tomato paste gradually in the refrigerator or at room temperature.

- - You can add chopped parsley, dill or cilantro to this type of tomato paste. BUT! Before adding greens, fry it in vegetable oil and simmer in a place with all vegetables. Since due to improperly processed ingredients, the sunset may explode or even the paste that is in the refrigerator can disappear.