How to make tomato paste at home in Nigeria
Let me use this medium to remind our women and …… that the price of fresh tomato is very low in the Nigerian market. This means that tomato is in season. A full basket which went for 8 to 10K in the last few months now goes for 3-4K.
In addition to enjoying the fresh tomatoes, you can turn them into various products, namely paste, puree, ketchup, juice etc just right inside your kitchen.
HOW TO MAKE TOMATO PASTE AT HOME 🏠
We all can make good use of this opportunity as tomato is currently in season…
I need not over emphasize the benefits of making your tomato paste at home..
It’s not only cheaper but healthier 💯
Let us take a look on how to make this at home
1. Buy fully ripe and hard tomatoes. Do not use “awarawa”). Awarawa is broken tomatoes .
2. Buy some fresh shumbo or tatashi if you desire your paste to be very red in colour.
3. Wash with cold water and cut into pieces (2-4 slices)
4. Bring to boil for like 5 minutes.
Do not add any water while cooking instead add little salt.
5. Allow to cool, then sieve out the water (You can use the water to cook or discard it)
6. Grind to smooth consistency (Note! Do not grind before boiling)
7. Now do gravitational sieving to further eliminate water from the ground tomatoes and then give you harder paste. (The gravitational sieving picture is shown here).
8. Put the paste into airtight containers if you do not have freezer.
But if you have freezer just put the paste inside any container/cellophane and then store in the freezer. The tomato you process now can last up to 6 good months. (Especially if you keep it in the freezer).
Remember various tomato paste in the market are mixed with orishirishi and chemicals popularly called preservatives.
Make One Yourself Today.
Note: If you don’t have freezer you can use empty mayonnaise bottles, after feeling it with the tomatoes put water in a pot and boil then put your bottle tomatoes inside for like 10 minutes bring it down allow to cool then keep in ur kitchen shelves.
Professor Mrs. Uloma E. Onyeka
Professor of Food Chemistry and Nutrition
Department of Food Science and Technology
Contribution: 360 Wellness