tomato paste

tomato paste

Tomato paste is a product that is popular, this paste is one of the types of Iranian pastes and is used in many foods. Tomato paste is prepared in two ways: home and industrial. In the process of preparing the paste, a little heat causes the lycopene in tomatoes to be better and more easily absorbed by the body. Therefore, tomato paste is a good option according to the above. To make tomato paste, the first and most important issue is to prepare good quality tomatoes, so the tomatoes must be ripe and juicy. Green tomatoes contain the toxic substance solanine. To prepare the paste, local and greenhouse tomatoes are available in the market. Local tomatoes give less paste but prevent the paste from becoming moldy and spoiling later. Greenhouse tomatoes, on the other hand, are more expensive, but produce more paste. Also, a copper pot is the best type of pot used to boil the paste. Remember that every 100 grams of tomato paste has 80 calories.

Homemade tomato paste

In the process of cooking tomatoes to become paste, the use of high heat reduces the vitamins and minerals in tomatoes, so that it is likely to be reduced by 5 to 40%. In home methods for making paste, due to the use of direct and uncontrolled heat, the loss of nutrients is much greater. Usually the amount of salt in homemade tomato paste is low or high (maximum 2%). On the other hand, low salt provides the conditions for early fungal infections in tomato paste.

Industrial tomato paste

In the production of tomato paste industrially, low and indirect temperatures cause better color quality and increase the amount of lycopene. Today, various types of industrial tomato paste are marketed in different packages and have many fans. Many people no longer make tomato paste at home as they used to.