How to cook tomato paste in a multicooker - the subtleties of the kitchen process

Tell me how to cook tomato paste in a slow cooker? I have dreamed of this assistant for a long time, and for my birthday I received her as a present from her husband. Now I cook almost all dishes in it and even started to preserve a little. The turn came to tomato paste, but I don’t know which mode to use.

Do you think you can cook only lunch or dinner in a slow cooker? Not at all, because this kitchen assistant has a more extensive arsenal of abilities. For example, she knows how and knows how to cook tomato paste in a slow cooker. Making winter preparations using modern technology is many times easier and faster. You only need to prepare and put the necessary products in it, and the multicooker will do the rest by itself. In the meantime, she will be engaged in conservation, you can while away your free time by reading a book or watching your favorite TV series.

Some Tips for Tasty Pasta

Before we start cooking, let me remind you of some of the nuances. First of all, tomato paste is not juice, it should be thick. Therefore, it is better to leave too juicy varieties for the same juice, and buy fleshy tomatoes for pasta. Most of these species only mature by August, so take your time. Better to wait and make a thick product than to think about what to do with the resulting liquid sauce.

A homogeneous mass will turn out only if you peel the tomatoes and seeds. And you can speed up the process a little by chopping the fruits just before cooking. To do this, you can simply twist them through a meat grinder, chop finely or pass through a blender. However, you can grind already boiled tomatoes.

Even the fleshy tomatoes let juice, but we don't need it for pasta. Therefore, it takes so long to cook that the mass is boiled down until the juice boils away. You can do it differently: chop the fruits, pour them into a bag made of thin cloth or several layers of gauze. Now hang it for 5 - 8 hours so that the glass is liquid, and only then send it to the multicooker.

Perhaps the only drawback of the multicooker is the limited volume of the bowl. You will not be able to make 20 liters of pasta at a time, as in a large cauldron on the stove. But it will be delicious, and it will take less time.

How to cook tomato paste in a slow cooker

The composition and amount of ingredients for the pasta depends on personal preference. if you love spices, you can safely add them to the workpiece, both fresh and dry. The classic recipe consists of a minimum amount of products and is as follows:

1. Wash 3 kg of tomatoes, cut them into quarters and place in a multicooker bowl.
2. Send 200 g of coarsely chopped onions there.
3. Add 100 ml of water.
4. Turn on the "Extinguishing" mode and set the time for 30 minutes.
5. When the fruits are soft, let them cool slightly and squeeze through a sieve.
6. Pour the resulting mass back into the bowl and boil in the same mode. It should decrease in volume up to 4 times and become thick.
7. At the end add 100 g of sugar, 100 ml of vinegar and salt to taste.

Boil for another 5 - 10 minutes, arrange in jars and roll up.

Tomato paste in a slow cooker - video