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Thehomemade tomato pasteis among thecanned tomatoesmore prepared in the home.
Unlike the classic tomato sauce, thetomato concentrateit is characterized by a more intense flavor and a denser texture.
Taste and texture of thehomemade tomato paste, may vary according to the degree of hydration of thehomemade preserves. To avoid any risk of contamination and prevent the onset ofbotulismwe advise you to follow all the guidelines indicated on the pageBotulism and homemade preserves.
Homemade tomato concentrate
1- Wash well i tomatoes, split them in half and remove the seeds. Wash once more i tomatoes and dry them, place them in a large pot.
2- Boil i tomatoes and with a skimmer remove them from the pot.
3- Remove the excess water and pass the tomatoes in a special electric machine (or in a manual vegetable mill)
Once you have obtained the puree as described in the three points above, remove the excess water by filtration using a clean linen or cotton cloth as a sieve. For this purpose, the cloth can be a sort of sack or a pillowcase. This system is very slow because the water will take a long time to filter out through the pores of the fabric, however it is the traditional peasant method, well tested and also very effective: what will remain on the cloth will be an authentictomato concentrate.
Who does not want to wait too long, once you get ittomato sauce, can heconcentrate the sauceeliminating excess water by further cooking: cook the puree for about 2 - 3 hours over low heat without a lid.
This operation can also be performed starting from chopped tomatoes, obviously concentrating the sauce by boiling, the product must be placed in hot pots and the subsequent pasteurization must be carried out starting from hot water, at the same temperature as the concentrate.
In the peasant tradition, the variety of tomato used for the preparation of concentrates is San Marzano. These are more acidic tomatoes and therefore more suitable for conservation.
Generally, the pH of tomatoes ranges from 3.9 to 4.6. To preparepass and concentrate, it is advisable to use the varieties with a more acidic pH to reduce pasteurization times.
If the tomatoes used were of a sweet variety, it will be sufficient to add 2 teaspoons of lemon juice for each liter oftomato sauceproduced. With atomato concentratemade from sour tomatoes, pasteurization times should be 35 minutes if thetomato concentrateit is placed in half kg jars.
For the pasteurization oftomato concentrate, fill half a kilo jars, place them in a very large pot containing hot water of the same temperature as the concentrated. On the fire, wait 35 minutes after boiling.
Pasteurization times decrease if thetomato concentrateit is put in jars of 250 - 300 grams.