Thanks for this video. This is exactly what I needed. Love the video. Right to the point. No unnecessary chatter, simple instructions plus storage method.
What you made was a perfect example of tomato puree. My paste has always been much thicker, as has the paste of my mother and her mother and their mothers. Yes, I'm Italian. But even so, it looks delicious.
I mention in the post that you can continue to make it as thick as you need. I was making it into fermented ketchup that day, so I kept it somewhere between a sauce and a thicker paste. 😏
Good video could I ask please if you take it out of the freezer to use would you just take so many cubes. Would you need to use it on the same day. I've never made it before.
Thank you! Yes, I like to use smaller cubes because I often only use a little tomato paste at a time- like I'll add a bit to some ground beef to use in tortillas like a burrito. So, I probably only need one or two cubes for that.I generally use it right away and cook it right into wherever I want to use it. You can keep it for a few days, but not much longer once defrosted. It will depend on how thick you've made it, though, as a thicker paste has less water and will take longer to spoil.
AWESOME Video ya have here Pretty Lady, thank you for sharing and it isn't that hard with such a finely edited and informative video which captures your attention the moment it was clicked on! Thumbs up and greetings from Mexico, wishing a great rest of the week! :)
I've been cooking for several years now, but I'm still not sure that I really understand the application of tomato paste. Like is there something specific you're supposed to use it to do / for? Any explanations would be greatly appreciated!
It's essentially just concentrated tomatoes. Whenever you want to add the flavor of tomatoes to a sauce or soup, you can add tomato paste, which gives it more flavor than simply adding tomatoes would do, as tomatoes have a large amount of water that would dilute the flavor and add a lot of volume to a dish.
It will depend on how concentrated you want the final paste to be, but I just looked it up on my recipe, and it appears that I had used around 8 pounds of tomatoes to get just under 2 cups of tomato paste. (I think it was thicker than what is seen in the video. When I made the video, I made a less concentrated paste because I was making a homemade probiotic ketchup!)
Hi Ernesto, It will really depend on the moisture content and the final pH of your paste. One that is reduced further will keep longer than one with a higher water content. I normally only keep mine for around a week, just to be safe, although I think a reduced one could keep longer than that. I freeze most of my batch, and just take out what I need. All of that said, if you want it to keep much longer than that, you can ferment it with the liquid from sauerkraut or whey or something like that. I've done that to make homemade ketchup with my tomato paste, and it keeps for a really long time. More about that here: thethingswellmake.com/easy-homemade-fermented-ketchup-fermented-foods-every-meal/
Agreed! Because I make large batches and freeze it, I usually leave it plain, just in case, and add in the herbs afterward. We often use the tomato paste with ground beef for Mexican (Tex Mex) cooking- in which case we love garlic, onions, and cumin. 😉
It really depends on how much you reduce it. If you make it very thick by removing more of the water, it will should keep at least for several weeks. (You can store it in the freezer for longer.) If you don't reduce it very much and only make a thick sauce, it may only keep about a week to 10 days. There are also other ways to extend its shelf life- by fermenting it, for example. (I show how in my post about fermented ketchup: thethingswellmake.com/easy-homemade-fermented-ketchup-fermented-foods-every-meal/ ) That can keep it safe for several months.
It really depends a lot on the type of tomatoes you use, the temperature you use, and how thick you want it. I stopped trying to time it because it really varies so much. It's best to just keep an eye on it. At first, you can use a higher temperature and don't have to check on it as much, but as it thickens, turn the heat down and keep a closer eye on it. Some people also like to bake it on a tray in the oven towards the end to thicken it with less chance of burning.
Hello Main problem with ready made tomato paste is they add a lot of citric acid inside tn increase it's expiray date and gives it a sour taste . Citric acid is really painful for the stomach if you gerd (Heart burn) , it's realy difficult to find in the market a tomato paste without citric acid . 🙈🙉🙊
No shame in that. I have found a thick, concentrated organic tomato paste in jars that I really like and often buy it too. I mostly make this in the summer when I'm looking for a way to preserve excess tomatoes from my garden. 😏
@@scarlatti222 It's also hard to find tomato sauces without added sugar, etc. It's very frustrating. I finally, after years of searching, found a brand I like here in Spain, but, yes, it can be difficult to find something that should be so simple!
Maybe blanch them real quick and then plunge in cold water first to remove the skins and then cut and deseed. Will make it faster and less work. Won't have to strain it then.
Yes, you can do that. You'd still want to remove the seeds. I find it quicker and easier for me to just strain it all out. But, yes, some people prefer to peel the tomatoes and remove the seeds.
It is expressed in Imperial units. Americans might not want to adopt the Metric system, so might as well do the conversion yourself. It's the rest of the world who'll have to make it up for Americans.
I saw a video of an old way is they put it on slanted tables, put channels in the tomato mash like spreading frosting on a cake and let the juice spill out and they do it for 2 days
I couldn't make it the smell was too provoking for me. I might have done something wrong but whatever I made was not edible!😭😭 I'm doomed to poison all that taste my food if I can't make such an easy and straight forward thing!😭😭😭😭 P.S. this is literally just me my cousin tried this and it came out good 🥲👍
Hahaha! I'm glad it ended up working out. That sort of thing can happen if we aren't used to making something or are just extra sensitive to scents, etc. I have a hard time eating something if its scent bothered me.
Yes, this batch was made thinner because I was making ketchup. When I make to freeze and store, I cook longer and evaporate more water off to make a paste. This was just to show the process. I explain in more detail in the post how you can further thicken it without burning, etc.
A puree isn't cooked down and concentrated. In this case, I hadn't concentrated it as much as I usually do because I planned on using it for a fermented ketchup, but this video was just to show the process. You can cook it down longer to make it as thick and as concentrated as you like!
if you're wondering why you only got 20 k subscribers it is simply because most people when they come to a site for instructions on how to do something they don't want to hear no music and want to hear the people explaining what's being done and why
My focus is not on UA-cam, so I don't really worry about the number of subscribers here. These videos are meant to be a visual representation of the recipes on my blog where I get many more visitors monthly. I embed these videos into my blog- which is my main focus.The link to the full recipes/instructions is always in the description. The reason I choose music only is because I use the same videos/pictures for my English and Spanish blogs. (I live in Spain.) I may consider making more videos with me talking in the future- once I get caught up on fixing up older posts and translating them all. For now, it's just too much for me. I don't have the time to do it all.
@@Thethingswellmake okay I was very impressed with your comment and liked it so much that you commented as soon and as well as you did to where I am a new subscriber I'll be watching
Thanks for this video. This is exactly what I needed. Love the video. Right to the point. No unnecessary chatter, simple instructions plus storage method.
Amen to that.
True
I like the idea of freezing the paste. Now, I have a reason to use my second ice cube tray.
What you made was a perfect example of tomato puree. My paste has always been much thicker, as has the paste of my mother and her mother and their mothers. Yes, I'm Italian. But even so, it looks delicious.
I mention in the post that you can continue to make it as thick as you need. I was making it into fermented ketchup that day, so I kept it somewhere between a sauce and a thicker paste. 😏
Love your video no talking just cooking.
THANKS AGAIN FOR ALL YOUR WORK ON THIS PROJECT
The square tupper ware is so.cute! I gotta look for that one
Are you referring to the ice cube trays? They're Tovolo trays. I linked to them in my Amazon Storefront: www.amazon.com/shop/make_oh
How long is good for the fridgezer
Thank for the recipe
Beautiful ❤ i enjoyed learning about this recipe
I loved this video and the name of your channel !!!!
Thank you! 😊
Good video could I ask please if you take it out of the freezer to use would you just take so many cubes. Would you need to use it on the same day. I've never made it before.
Thank you! Yes, I like to use smaller cubes because I often only use a little tomato paste at a time- like I'll add a bit to some ground beef to use in tortillas like a burrito. So, I probably only need one or two cubes for that.I generally use it right away and cook it right into wherever I want to use it. You can keep it for a few days, but not much longer once defrosted. It will depend on how thick you've made it, though, as a thicker paste has less water and will take longer to spoil.
Thank you. 👏
Loved it.
Very easy tasty and delicious thank you so much
Thank you and blessings for the like
Very easy n quick
Thank you ...l must try
You're welcome! Wishing you the best!
Dat really help.. thank you!!
How long can it last in the fridge ?
thanks
AWESOME Video ya have here Pretty Lady, thank you for sharing and it isn't that hard with such a finely edited and informative video which captures your attention the moment it was clicked on! Thumbs up and greetings from Mexico, wishing a great rest of the week! :)
Aww thanks! Greetings from Spain! 😊🇪🇸
I've been cooking for several years now, but I'm still not sure that I really understand the application of tomato paste. Like is there something specific you're supposed to use it to do / for? Any explanations would be greatly appreciated!
It's essentially just concentrated tomatoes. Whenever you want to add the flavor of tomatoes to a sauce or soup, you can add tomato paste, which gives it more flavor than simply adding tomatoes would do, as tomatoes have a large amount of water that would dilute the flavor and add a lot of volume to a dish.
@@Theplaymaker1271 Thank you for your reply!
What is the amount of tomatoes you use and how much does that yield?
It will depend on how concentrated you want the final paste to be, but I just looked it up on my recipe, and it appears that I had used around 8 pounds of tomatoes to get just under 2 cups of tomato paste. (I think it was thicker than what is seen in the video. When I made the video, I made a less concentrated paste because I was making a homemade probiotic ketchup!)
Maam I don't have a immersion blender then what can I do?
Maybe just mash it up or maybe use like a juicer? sorry im very inexperienced!
@@aojsodjrri no it's ok you gave a good idea thanks
Please stay connected with us
Hi Tracy. How long does the paste last before it expires?
Hi Ernesto,
It will really depend on the moisture content and the final pH of your paste. One that is reduced further will keep longer than one with a higher water content.
I normally only keep mine for around a week, just to be safe, although I think a reduced one could keep longer than that. I freeze most of my batch, and just take out what I need.
All of that said, if you want it to keep much longer than that, you can ferment it with the liquid from sauerkraut or whey or something like that. I've done that to make homemade ketchup with my tomato paste, and it keeps for a really long time.
More about that here: thethingswellmake.com/easy-homemade-fermented-ketchup-fermented-foods-every-meal/
Sarap naman po
Its nice to add some garlic and basil. Esp if itll b used for ital cooking
Agreed! Because I make large batches and freeze it, I usually leave it plain, just in case, and add in the herbs afterward.
We often use the tomato paste with ground beef for Mexican (Tex Mex) cooking- in which case we love garlic, onions, and cumin. 😉
ok store bought it is.
How to make Redstone blocks
For how long can I store it ?
It really depends on how much you reduce it. If you make it very thick by removing more of the water, it will should keep at least for several weeks. (You can store it in the freezer for longer.) If you don't reduce it very much and only make a thick sauce, it may only keep about a week to 10 days. There are also other ways to extend its shelf life- by fermenting it, for example. (I show how in my post about fermented ketchup: thethingswellmake.com/easy-homemade-fermented-ketchup-fermented-foods-every-meal/ ) That can keep it safe for several months.
How long do you cook it on the stove
It really depends a lot on the type of tomatoes you use, the temperature you use, and how thick you want it. I stopped trying to time it because it really varies so much. It's best to just keep an eye on it. At first, you can use a higher temperature and don't have to check on it as much, but as it thickens, turn the heat down and keep a closer eye on it.
Some people also like to bake it on a tray in the oven towards the end to thicken it with less chance of burning.
I'm so lazy that I bought ready made tomato paste😂 Thanks for this easy to follow video🙏
Hello
Main problem with ready made tomato paste is they add a lot of citric acid inside tn increase it's expiray date and gives it a sour taste .
Citric acid is really painful for the stomach if you gerd (Heart burn) , it's realy difficult to find in the market a tomato paste without citric acid .
🙈🙉🙊
No shame in that. I have found a thick, concentrated organic tomato paste in jars that I really like and often buy it too. I mostly make this in the summer when I'm looking for a way to preserve excess tomatoes from my garden. 😏
@@scarlatti222 It's also hard to find tomato sauces without added sugar, etc. It's very frustrating. I finally, after years of searching, found a brand I like here in Spain, but, yes, it can be difficult to find something that should be so simple!
what is the type of tomatoes you use? i tried making it for the first time but it is too watery..despite taking out the seeds.
I think she used roman tomatoes!
0:27 Roma tomatoes. Think you need to boil it down a bit more to get a thicker consistency.
Maybe blanch them real quick and then plunge in cold water first to remove the skins and then cut and deseed. Will make it faster and less work. Won't have to strain it then.
Yes, you can do that. You'd still want to remove the seeds.
I find it quicker and easier for me to just strain it all out. But, yes, some people prefer to peel the tomatoes and remove the seeds.
Nicee👏👏
The store ones is salt and sugar. What about this?
I don't add it, but when you make it yourself, you can choose to add (or not) whatever you like!
8 lb tomatoes are how much kg??
Just over 3.5kg
It is expressed in Imperial units. Americans might not want to adopt the Metric system, so might as well do the conversion yourself. It's the rest of the world who'll have to make it up for Americans.
Fry sauce
So when do you put it out in the Sun to concentrate?
I use either a slow cooker, the oven, or the stovetop. I've never used the sun for tomato paste. (But have used it to sun-dry tomatoes.)
I saw a video of an old way is they put it on slanted tables, put channels in the tomato mash like spreading frosting on a cake and let the juice spill out and they do it for 2 days
ua-cam.com/video/dV5oqHYjjjc/v-deo.html
@@17143972290 Super interesting! I'd be afraid of flies and other insects, but I do find it fascinating!
Destory bob tomato ruined childhood
I couldn't make it the smell was too provoking for me. I might have done something wrong but whatever I made was not edible!😭😭 I'm doomed to poison all that taste my food if I can't make such an easy and straight forward thing!😭😭😭😭
P.S. this is literally just me my cousin tried this and it came out good 🥲👍
Hahaha! I'm glad it ended up working out. That sort of thing can happen if we aren't used to making something or are just extra sensitive to scents, etc.
I have a hard time eating something if its scent bothered me.
Oq you so on his homework j
Not sure why mine looks like orange sludge and taste like I’m eating cactus
That’s not to to paste ...maybe a thick sauce.
Yes, this batch was made thinner because I was making ketchup. When I make to freeze and store, I cook longer and evaporate more water off to make a paste.
This was just to show the process. I explain in more detail in the post how you can further thicken it without burning, etc.
That’s not paste; it’s puree.
A puree isn't cooked down and concentrated. In this case, I hadn't concentrated it as much as I usually do because I planned on using it for a fermented ketchup, but this video was just to show the process. You can cook it down longer to make it as thick and as concentrated as you like!
if you're wondering why you only got 20 k subscribers it is simply because most people when they come to a site for instructions on how to do something they don't want to hear no music and want to hear the people explaining what's being done and why
My focus is not on UA-cam, so I don't really worry about the number of subscribers here. These videos are meant to be a visual representation of the recipes on my blog where I get many more visitors monthly. I embed these videos into my blog- which is my main focus.The link to the full recipes/instructions is always in the description.
The reason I choose music only is because I use the same videos/pictures for my English and Spanish blogs. (I live in Spain.)
I may consider making more videos with me talking in the future- once I get caught up on fixing up older posts and translating them all. For now, it's just too much for me. I don't have the time to do it all.
@@Thethingswellmake okay I was very impressed with your comment and liked it so much that you commented as soon and as well as you did to where I am a new subscriber I'll be watching
@@johnwarrjr9768 Thank you...
Maybe you'll see me talking in videos soon. 😏
@@Thethingswellmake that will be great thanks again
Misleading video
Simpel