Homemade Tomato Paste

1. 1 Tomatoes≈ $4.67 per kg 1.7 kg
2. 2 Salt 10 g
3. 3 Sugar 10 g
4. 4 Citric acid 1 g
5. 5 Sunflower oil 15 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash the tomatoes¹, cut them into pieces, and cook them in a saucepan over medium heat for 20 minutes until soft.

2. Pass the mixture through a sieve to remove the skins and seeds. You should have about 1.2 l puree.

3. Cook the puree over low heat in a wide saucepan for 1.5–2 hours, stirring often, until the volume has reduced 4–5 times and the paste is thick.

4. Add 10 g salt, 10 g sugar, and 1 g citric acid, stir, and simmer for 5 minutes.

5. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Spoon the hot paste into the sterile 0.5 l jar and pour 15 ml oil over the top. Place the jar in a pot of hot water, sterilize for 15 minutes from the moment the water boils, and seal.

7. Turn the sealed jar upside down, wrap it, and leave it to cool for 24 hours. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 2 weeks.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.