Tomato paste is one of the important and valuable products used in numerous recipes which are made by processing tomatoes and bringing some changes on it.
tomato paste recipe
Tomato paste is commonly used as food seasoning whose production in the country has not only met the domestic needs but has brought additional income for many of our manufacturers by exporting the products to foreign countries. More than 6 million tons of tomatoes are produced in the country each year, with over 800,000 tons being converted into paste in food factories. In Iran, the average amount of tomato production per hectare is 40 tons, implying that between six million and four hundred thousand tons of tomatoes are produced each year. Of the 6.4 million tons of tomatoes produced in Iran each year, approximately 800,000 tons are converted into tomato paste, with 133,000 tons designated for export. Iran is regarded as the region's second largest producer of tomato paste, and what's more, the quality of tomato paste produced in Iran is far superior to that produced in Turkey. Iran's exports of tomato paste have been well done to countries such as Russia, Afghanistan, Iraq, and Azerbaijan. Producers must prepare the necessary documents for export after producing and packaging food products. Following this, the products are submitted to customs for inspection in order to complete the clearance process. 
Tomato paste production
Process for the production of paste comprises the steps of: providing tomatoes from plants of a determinate tomato variety, comminuting tomatoes, performing a breaking step on comminuted tomatoes, concentrating the product, adding additional ingredients to the product and now that is ready. Tomatoes used in the manufacturing of processed tomato products are not the same as those sold fresh to consumers. Tomatoes sold right after harvest tend to be quite supple and dripping with juice. All of the plants are of the 'indeterminate' type. As a result, the plants do not bloom and bear fruit at the same time. So, it's possible for a plant to have both green fruits that have yet to ripen and ripe fruits. Indeterminate' plants, when grown indoors, typically develop along a cordon and take 9-12 months to mature. Staking individual tomato plants is a labor-intensive method of cultivation that is not favored for large-scale commercial production. When outside conditions are unfavorable for growing tomatoes, they can be nurtured in greenhouses or tunnel structures. The cost of these tomatoes could rise by a factor of twenty if they are grown in greenhouses. Tomatoes destined for industrial use are not the same as those destined for the fresh fruit market. Fresh tomatoes sold directly to consumers are typically too mushy to be used in large-scale processing. Most commercial tomatoes are 'determinate' types. This ensures uniform blooming and ripening of the tomatoes across all plants. When talking about "the same time," we mean that at least 80%, preferably 90%, of the plants that were transplanted at the same moment are flowering at the same time, and that at least 80%, preferably 90%, of the tomatoes on a plant are ripe at the moment of harvest. 
Packaging of tomato paste
Different types of packaging are available for tomato paste. Cans of tomato paste (400, 800, 2200, 4000 grams). Glass jars of tomato paste (720, 850, 1000, and 1550 grams). Sachets which contain approximately 70-90 grams of tomato paste in a packet. Drums of 220kg of tomato paste called aseptic. Tomato paste in our company is made only from the best tomatoes and you can buy tomato paste in a wide variety of metal cans and glass jars. A metal can's longer shelf life is due to the fact that it can withstand higher temperatures and undergo more thorough sterilization than a glass container, making it suitable for use in a pasteurizer. After passing through quarantine, the tomato paste is packaged in a wide variety of containers and weights, including metal cans, glass jars, sachets and aseptic drums. All stages of the paste's production are mechanized using industrial machines, and the paste meets all health regulations. During the manufacturing process of tomato paste in our factory, the heat is controlled so that the paste's nutritional value is preserved. Some of the other factories that are less informed about the latest technologies in manufacturing tomato paste will ruin the nutritional benefits of this product. 
Tomato paste materials
The first who produced tomatoes were people of Italy. When the Italians wanted to add a new dimension of flavor to their pasta, they thought about having a sauce out of tomato. The Italians living in Sicily and some of the other southern cities of there made tomato paste for the first time. The countries of the Mediterranean are currently among the world's leaders in both the production and consumption of tomato paste. In case you were wondering, the locals in the Mediterranean region typically don't eat plain tomato paste, but rather add flavor to their dishes by mixing it with other ingredients like olive oil and fresh vegetables. They prefer to eat the paste as is, without frying it like many other people in middle east. Mass-produced tomato paste is similar to homemade varieties, with tomatoes as the primary ingredient; that is, this product does not contain any non-tomato elements, which is contrary to the definition of industrial tomato paste. Analysis of true tomato paste should not reveal any external element like pumpkin or onion, as is the case with some fake brands. However, the standard organization states that the salt content in industrial pastes should be between 2% and 4%, and that any higher salt content is evidence of fraud. These compounds used to create industrial tomato paste contain additives and preservatives that extend the product's shelf life to around 18 months. Of course, there are purported brands of organic tomato paste made in companies that do not use any artificial ingredients or preservatives. Our products are produced with the latest technology in standard packaging. 