Here’s how you can do by yourself a natural and healthy tomato bouillon, that you can use it as drinking juice or in various dishes – an easy and healthy recipe of tomato bouillon or paste.
Do you love tomato juice? I do. It’s a delicious, simple drink that can be tailored to any season.
Ingredients: fleshy tomatoes, preferably from the garden; tomato paste will be more intense, tasty and more pleasant if tomatoes are organic. From a full bucket of tomatoes, result about 4 liters of tomato paste.
It is also needed:
A grinder for tomatoes (to obtain tomato sauce) – a chopped accessory “KitchenAid” or, in its absence, a usual metal sieve and a big pot.
Jars (or bottles) very clean, with metal lids in good condition (which close tightly).
Wash well the tomatoes and cut them into 6-8 pieces. Use the tool (KitchenAid) for grinding serves to separate the juice and pulp from the seeds and the tomato peels.
If you don’t have a grinder, cut the tomatoes into quarters; boil them with peels and seeds in a big pot. After you boil them, when the tomatoes are well soaked, pass the tomatoes through a sieve (mix with a wooden spoon and rub well); collect separately the juice and the pulp, without skin and seeds; boil further the obtained juice until the liquid lowers to the desired consistency.
If you want to get tomato paste, simmer the tomato juice over a low heat until the liquid is reduced by half and you get the tomato paste. Simmer the tomato bouillon no less than 1 hour; the juice obtained will be tomato juice. You must simmer the juice until the spume disappears.
Do not remove the spume visible in the pot, actually the spume is formed because of tomato purée. While juice boils, stir the liquid several times to incorporate the spume, which will disappear when the juice will be fine cooking at the stage of tomato bouillon or paste. At that moment it can be poured into bottles.
Before boiling, it’s your choice, you can add salt, pepper or other ingredients.
For safest results, jars or bottles in which will be bottled tomato paste (or bouillon), must be clean and sterilized.
There are different methods of sterilizing jars; one simply is: Wash very well the jars with dish soap; then rinse the jars under running water and let them dry. Put the jars on a metal tray and place them into cold oven; turn on the oven and keep the temperature to 300-350 F (150-180 Celsius) for half an hour. Let the jars cool in the oven, then remove them and use them.
Pour the tomato paste or bouillon in jars prepared as described above, and placed on a metal tray to the oven.
Just immediately after you pour in the paste, close the caps (check if the caps are good, not deformed or rusty etc.), and place the tray with all the jars in the oven heated to 100 degrees Celsius.
Keep the jars in the oven heated to 100 degrees for 1 hour, then turn off the oven; leave the jars to cool inside. Label the jars when they are cool, and put them in the food pantry.
Speaking of preservation, it does not matter one bit, if the final bouillon or paste consistency is more fluid or dense; it will preserve perfect if:
The glass containers have been properly sterilized.
The metal caps used are very clean and in good condition: no rust, deformities etc.
The tomato bouillon or tomato paste is poured into jars, hot (Attention! The jars must be placed on a metal tray; otherwise they will burst!)
Let the hot jars cool slowly, maintaining a high temperature for longer.
In the bottled bouillon, the next day you will see the tomatoes filled like solid at the bottom of the bottle and above will float a clear liquid. It is normal to happen so, and if the clear liquid part is not visible, it might be something wrong (check if the metal cap is properly closed) otherwise, may cause fermentation to bouillon. Once was opened, the jar will be kept in refrigerator, and the tomato bouillon should be eaten soon.