Our company is producing tomato paste that is made with fresh and ripe tomatoes. You can buy it everywhere. Everyone who tasted our tomato paste will never forget that. I have an easy recipe for making tomato paste at home and I would introduce it to you. The tomato is a valuable fruit that was initially discovered in the United States. This fruit is unripe before it is ripe and contains a poisonous substance called "solanine," which is dangerous to consume. Despite this, there are people who use it because of its extremely sour taste. which causes complications for the digestive system. This fruit, when fully ripe, turns a bright red color, is exceptionally juicy, does not contain any solanine, and can be eaten. In point of fact, the red color of tomatoes is caused by a type of antioxidant known as "lycopene," which can interact with the radicals in the body. The body defends itself against malignant tumors, cardiovascular diseases, and the onset of old age. In most cases, heating tomatoes to a low temperature brings out the full potential of the lycopene and enhances the body's ability to absorb and utilize its beneficial properties. As a result, tomato paste is an option that works well in this context. The remarkable thing, however, is that when tomatoes are subjected to the thermal process, in addition to being "cooked," the high heat causes the reduction of vitamins and mineral salts in it. As a result, the quantity of vitamins based on the thermal process is likely to be reduced by 5 to be reduced by 40%, which is significantly more than the loss of nutrients that occurs in the home method due to the use of direct and uncontrolled heat. 
After the jar has been opened, tomato paste needs to be stored in the refrigerator. Mold, which develops on this product due to adverse storage conditions, is one of the unavoidable occurrences that may be expected to take place with it. Therefore, in order to avoid the paste becoming moldy in the refrigerator, reduce the temperature to 4 degrees Celsius, limit the number of times you open and close the refrigerator door, ensure that the paste is stored in glass containers with tight-fitting lids, avoid placing potentially contaminated fruits and vegetables in the refrigerator, and make sure that the paste is kept in airtight containers. In the event that mold is still visible in the product, all that is required to halt the oxygenation process and prevent the growth of mold is to deeply separate the part of the product that is moldy and apply a layer of oil to its surface. In any other case, the paste can be stored in the refrigerator. Our tomato paste is created from organic tomatoes of the greatest possible quality, and it is produced in a factory that specializes in tomato products. Our product is manufactured using the most cutting-edge technology available around the globe, and as a result, the machines that are utilized in the manufacturing process are specifically intended to produce high-quality tomato paste. It is preferable to alter the concentration of tomato paste using the gadgets that we have so that we can determine the concentration of our products with greater precision. 
Although tomato paste can also be manufactured in a factory, in this post I'd like to share with you a recipe for making tomato paste from fresh, handmade tomatoes. The tomato paste you can purchase at the store is not at all like the kind you can make at home, which yields a product that is not only wholly unique but also significantly more mouthwatering. It takes approximately a day to make (though, thankfully, much of the labor may be done without your direct participation), but in the end, you will have enough tomato paste to use in a variety of different recipes. In my opinion, it is always more than worth it to make something from scratch. Tomato paste is a pantry staple for most of us, and it is typically purchased in either small tin cans or (pricy and difficult to find) imported tubes for easy dispensing. The versions sold in grocery stores are typically nothing special; rather, they are just containers of thick, silky tomato concentrate. Once you create it yourself, you have control over the tomatoes you use, and thus the flavor of the finished concentrate. The paste, in contrast to its equivalent purchased in a store, develops a substantial and deep flavor as a result of slow simmering. 
How to Determine Which Tomatoes to Use for Making Tomato Paste One thing you need to keep in mind is that even though any kind of tomato can be used to make the paste, the type of tomato you choose to use will have an effect on the amount of paste that you end up with. When I made it with classic cutting tomatoes, the finished product only filled three small jars, but when I used meaty paste tomatoes, I received almost twice as much as that. I recommend using meaty paste tomatoes. Therefore, keep this in mind before you start rummaging through those priceless heirlooms. Keeping Homemade Tomato Paste in the Refrigerator 
If you want to take the easy way out of canning this tomato paste, put the completed paste into ice cube trays, freeze it, and then bag and label the frozen cubes. The steps for boiling-water canning this tomato paste are included in the recipe that follows below. Pull a cube of tomato paste out of the container whenever you need just a little bit of it. These cubes have a shelf life of up to nine months when frozen. How to Make Your Own Tomato Paste at Home Tomato paste that has been prepared at home yields excellent results in all of the typical applications, including stews, soups, and chili. The lengthy time spent roasting in the oven, on the other hand, imparts a flavor that is intensely tomatoey and makes it great when scraped over toasted baguette rounds, then topped with fresh ricotta cheese, or when smeared into an omelet that contains spinach.
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