Tomato paste has a special flavor. it is used to increase color and enhance freshness in fish, meat and noodles etc.. In fact, you can make it easily at home and it don't contain additive, taste more healthier.
There are many many ways to make the tomato paste, I think the most important is that you select the fresh summer tomatoes, and you will create a rich and layered tomato paste. In the recipe, I don't remove their seeds, because I like them very much.
As for the amount of sugar, if it is a sour fruit such as hawthorn, orange, you can add more sugar than sweet fruit when make them.
But you can also according to your own taste to make appropriate adjustments.
In fact, every time the proportion of sugar I use is random. More sweet fruit, more lemon juice.
Sugar and lemon juice are good preservative, have antiseptic effect. If you don't make too much, only finish tomato sauce in three days, you can reduce the quantity of sugar, otherwise, increase the quantity of it properly.
We spooned jelly onto bread and folded it over into sandwiches. Don't need to add anything on the bread, I feel it is wonderful!
I think this tomato paste is more flavorful than any canned tomato paste I have ever ate.
Ingredients:
- tomato 3
- green lemon 1
- sugar 60 g
Method:
Wash tomatos, place them in the boiling water for 2 minutes. cover the lid. you can peel it easily.
Remove its pedicel, and cut it into many pieces. And then put it in a food processer to beat it.
It looks very thin.
Place the tomato juice in a saucepan, heat it over high heat. And then add sugar, turn to low heat and cook the tomato liquid for about 30 minutes until it thicken. You can use a spoon to skim off the scum.
During the time, keep an eye on it and you need to stir it frequently if necessary, lest the sauce burned.
In the mean time, cut the green lemon in half, remove its seeds . set aside.
When the tomato juice thicken, squeeze the lemon in the tomato sauce and then cook it for 3-4 minutes. Turn down the heat.
My rich, delicious tomato paste was finished, dish up. Serve with your favorite food.
番茄酱具有一种特殊的风味。它常用来给鱼，肉，面条啊增色，增鲜。其实在家自己也能做，而且无添加剂，吃起来更健康一些。我们喜欢用羹匙把它抹在面包上，再把面包对折，做成果酱三明治,其他什么都不用放，就已经很好吃了。
原料：
西红柿3 个
柠檬 1个
冰糖 100 g
做法：
1、西红柿洗净，放入开水中浸泡2分钟。皮就很容易去掉了。
2、去蒂，切成小块，放入料理价打碎。
3、倒入煮锅中，大火烧开，放入冰糖转小火熬制。上面少许浮沫用小勺子除去。边熬制边搅拌，避免糊了。这个过程大约需要30分钟。刚打碎的番茄酱比较稀，随着慢慢熬制，酱就变得粘稠起来了。
4、同时柠檬切开，去除籽，在小碗中挤入柠檬汁。
5、最后把柠檬汁倒入番茄酱中，再煮3-4分钟，即可关火。
1、关于糖的用量，一般比较酸的水果如山楂，橙子等糖用量适当多一些。但也可以根据自己的口味来做适当的调整。其实我每次用糖的比例也都很随意。比较甜的水果用柠檬汁就多一些。
2、糖是很好的防腐剂，柠檬汁是很好的抗氧化剂，都具有防腐作用。
如果一次做的不多，或者两三天吃完，就可以减少糖的用量。如果想多做一些，储存久一点，可以适当增加用量。
3、熬制果酱，使用白糖、冰糖、麦芽糖都可以。只是冰糖使果酱成品看起来更漂亮，麦芽糖可以增加它的粘稠度。
Thank you !