Hi , everyone .
This is a tan .
Welcome to Turkish Food and Travel .
I'm excited to share one of the essential ingredients in Turkish cuisine , how to make tomato paste at home .
Since it's the basic ingredient , we have plan to fully in the market .
So uh until now I didn't think of trying it , but I got many comments from you to try and have shared the recipe with you .
So here it is , let's get started .
They usually have this plum tomatoes in the season in the market for lower prices .
It was like 1 50 Turkish and the thing is it also has lots of meat , not too many juice .
So it is perfect for making tomato paste .
There are other tomato options you can use .
We have a very famous tomatoes um to make a different taste .
You can mix it with toast or uh beef tomatoes would be another choice .
So as you can see , I just cut it in four with this easy technique .
I'm gonna show you if you don't have to peel and take out the seats one by one .
So here I have about 2.5 kg of tomatoes .
I put it in a colander like tray that I have and I'm just going to Sprinkle about two tablespoons rock salt over them .
I'm just rubbing them a little bit with the salt and going to do the other half of the tomatoes in the same way .
This time I'm gonna use this colander , which is the one I'm gonna strain the tomatoes to make a paste later before preparing the second layer .
I just sprinkled some salt and continue to cut the other tomatoes .
It is optional .
But from time to time , I just get rid of the green parts too .
So why did we add the salt to the uh tomatoes ?
It will help to drain some of the juice from the tomatoes and it will be a clear juice , not the actually the tomato itself .
And in about five hours , let's see how much juice came out .
So here is why I used a colander to drain the juice in each batch .
I got about one cup of juice coming out because of the salt we added .
Now , I'm gonna transfer all the tomatoes to my pan .
Try to choose a wider plan .
If you have , it will help to reduce more the juice from it .
When you are cooking .
I'm gonna cook the tomatoes on low medium heat since it is very crowded .
Now , better to mix from time to time to get even cooking and continue to cook for , for about uh 15 minutes until they are soft after they are soft enough , I'm going to plant it to make a , now it needs a strong hand blender .
Otherwise you can also use a food processor for it .
Now , I have a nice tomato puree and we are going to strain it with this colander .
It is much more easier .
Now , since we cooked and to get rid of all the seeds and skin , since the puree was still hot .
I use the back of the measuring cups I have , but you can also make it with your hands after it is cooled down a bit .
I'm gonna transfer what is left from the to another ball and going to strain it a little bit with a finer colander .
Later , I have nice and smooth a tomato puree on my pan and going to do the rest of and here with the finer strainer , I'm gonna get as much as juice I can from the pulp again after getting out every bit of the juice .
Now we are ready to cook to make our tomato paste .
It takes a lot of hours like 56 .
But you make it really on low heat like a candle light and just stir it for a while from time to time .
And that's it .
It will reduce its uh juice after .
As you can see if you don't have much time , maybe you need to go out .
You can continue to cook the other day and that's what I did actually and just eat about two tablespoons of olive oil and check the taste .
It has to be a little bit saltier than a regular because salt will also help to , uh , keep it fresh .
I have nice thick puree .
As you can see , it doesn't spread to the pan .
So it's done in the countryside of Turkey in Anatolia .
Then there is a lot of plentiful of sun in hot days in summer , they usually cook it under the sun and it makes it even more delicious .
But it is of course , uh harder to do it in big cities .
I was very curious about how much tomato paste I got from five kg of tomatoes .
So I'm going to scale it in a moment after you transfer your tomato paste to a jar , make sure you cover it all the way with olive oil .
This way , it will be sealed from the air and will help not to get mold on top because sometimes it can happen and make sure you keep it in the fridge .
So let's scale it .
I just first scale a empty jar and here it is about 630 g , let's say .
And for the rest , I just used a small bowl because it wasn't that much .
And this one was about 260 g .
So in total , I got about 900 g of tomato paste from five kg .
We use it widely in Turkish cuisine along with pepper paste , which I already shared recently on my channel , check the links for the paste recipe and also some example dishes you can use .
Thanks for watching .
I hope to see you in another Turkish food and travel videos .