Tomato paste in a slow cooker

Step-by-step cooking

1. Step 1:

   

   Products you will need. Choose ripe tomatoes, without damage, fleshy - they have less juice and the paste will turn out thick.

2. Step 2:

   

   Wash tomatoes, cut into quarters, removing the stalks. Grind with a blender into a puree. If, in your opinion, tomatoes have been allocated too much juice when slicing, then before they are mashed with a blender, they can be hung in a sliced form in a linen bag for several hours so that the excess liquid is drained. this way you will save cooking time in a slow cooker and the pasta will not have to be evaporated for a long time.

3. Step 3:

   

   Peel the onion and garlic. Cut the onion into medium pieces. Also grind both with a blender.

5. Step 4:

   

   Pour vegetable oil into the bowl of the slow cooker. Put the tomato puree, chopped garlic and onion into it, add salt, stirring everything well. Turn on the "Quenching" mode, the time is 35 minutes. Bring to a boil with the lid open, then close it. The cooking time depends on your slow cooker and the amount of liquid in the tomatoes themselves. Focus on the desired thickness of the paste and, if necessary, increase the cooking time.

6. Step 5:

   

   Spread the finished paste into pre-prepared sterilized jars, roll up the lids and let cool in the heat. After that, put it away for storage in a cool place. Don't forget to leave some to try right away - at the next dinner.