What is tomato paste tomato. Tomato paste
8 brands of tomato pastes participated in last year's test. This year there are more stamps - 14. There are two overseas guests: Baltimore from Russia and ARO from Germany. The rest of the pasta comes mainly from the south of Ukraine.
What is behind the name "tomato paste", or what requirements a product must meet in order to be called that. It was these requirements that determined the parameters by which the products were tested in the laboratory. Naturally, tomato paste must still be delicious. We also took this point into account in our testing. The labeling with the packaging is also important, they were also appreciated. I would also like the price of the pasta to match its quality. But it's all after THE PRODUCT MUST LIKE ITS NAME .
| First requirement: tomato paste is a concentrated product. It should be. This requirement is most often not met. According to GOST 3343-89, concentrated tomato products are of the following types: tomato puree, tomato paste and concentrated tomato juice... Let's dwell on mashed potatoes and pasta. The fundamental difference between these products lies in the content of soluble solids - an indicator that characterizes the degree of concentration (boiling). If the product contains from 12 to 20% dry matter, then this is tomato puree. Tomato paste, to be called a paste, must contain between 25 and 40% dry matter. Even if GOST 3343-89 is not entirely new, its requirements coincide with the international requirements CODEX STAN 57-1981 "Standard for Processed Concentrated Tomato Products". According to him, tomato paste is a product that contains 24% of dry matter or more, and tomato puree is a product with a dry matter content of 8 to 24%. |
And in fact? Not all produced in Ukraine tomato paste are manufactured in accordance with GOST 3343-89, but their own Specifications should not be worse than GOST. In the last test, three products did not correspond to the concept of "tomato paste" in terms of dry matter content: "Ridnyi edge of Savory" (15% of dry matter is declared), "Runa of Savory" (19%) and "Pomidora 33 pomidora" (22%). In this test, in the updated pastes "Runa" and "Pomidora 31 pomidora", 25% of dry matter is declared.
It pleases us with the consistently high content of Chumak tomatoes. 27.1% dry matter last year and 27.4% now. Such figures allow more economical use of pasta, the most obvious example is the parameter in our study on the preparation of tomato juice, i.e. how much paste is required to make 1 liter of juice. The smallest amount is for Chumak - 164 g, the largest for ARO - 511 g. The savings are obvious! We specifically show this parameter as a possible alternative to ready-made juices, because, by and large, manufacturers make them in about the same way, i.e. recover from concentrated tomato raw materials.
There are trade marks in stores, whose products last year were called "tomato paste", while containing a small amount of dry matter. The producers kept the dry matter content low, but the name was changed to "tomato puree" or "tomato product". Such changes are encouraging. But there is something to work on. So, in the newbie of the current tomato dough- Paste "Baltimore" stated 20% dry matter. The situation with the ARO product is even "cooler": with a stated dry matter content of "at least 7.5%", the product is called tomato paste. This despite the fact that he was before tomato puree falls short. And the price of ARO tomato product is not that small. In our opinion, both of these products - "Baltimore" and ARO - do not correspond to the concept of "tomato paste".
Another incident can happen with dry substances: 25% is declared, but in fact less. In the last test, several pastes were caught on such a discrepancy ("Gospodarochka", "Pomidor Pomidorich" and "Senior Pomidor"). GOST 3343-89 allows a deviation of ± 2% for this indicator. Alas, this year, too, the "Senior Pomidor" pasta has problems with checking for dry substances. The Dari Laniv paste also fell short of the declared value for dry matter.
And in fact? Alas, many pastes "sin" by the presence of starch. Especially "pastes" are more similar in concentration to mashed potatoes, since it is impossible to prepare a thick tomato paste with a low dry matter content without the help of starch or other thickening agent.
In the last test, it was so: starch was declared (and found) in pastes with a dry matter content of 15-22% ("Ridny edge of Smachnogo", "Runa of Smachnogo" and "Pomidora 33 pomidora"). In the current test in the updated pastes "Runa" and "Pomidora 31 pomidora" starch is not declared in the composition. In addition, in the "Gospodarochka" paste in glass jar unreported starch was discovered last year. This year, no starch was found in the glass jar of Gospodarochka paste.
The fact that "Gospodarochka" has a second product, in a doy-pack, made not according to GOST, but according to its own, is puzzling. " Specifications"with the addition of modified starches (see photo). Let us remind both consumers and producers that" tomato pastes "are products containing only tomato products, salt and spices. And since the product is produced under one trademark and is called tomato paste, then we can say that the manufacturer is misleading consumers with his second product. This product cannot be called “tomato paste.” It is all the more surprising that “Gospodarochka" in glass has an "excellent" rating.
In the samples tested this time, starch is declared only in the Baltimore paste. Naturally, he was discovered. On the availability of not declared starch, this time the paste "Kollekts_ya smak_v" was caught.
| The third requirement: tomato paste is red without the help of dyes. It should be. The tomato paste should have a red, orange-red or raspberry-red color, uniform throughout the mass. GOST 3343-89 does not allow adding artificial colors into concentrated tomato products. For the color of the paste directly indicates the quality of the raw materials used, and the addition of dyes will simply mislead the consumer. A similar story is with ketchups: they are not dyed in Ukraine. However, in some countries the use of dyes is not prohibited. For example, in Russia the introduction of dyes into ketchup is allowed. |
And in fact? All pastes met this requirement last year: the E124 dye was not found in any sample. It's nice that this year all 14 pastes passed the dye test: E 124 was not found in any of the samples.
Another characteristic of pastes is salinity... The content of sodium chloride in pastes is limited by GOST up to 1.5%. More than this value last year was contained in the pastes produced according to TU: "Ridnyi Krai" 1.7% and "Tomato Pomidorych" 1.6%. That is, another deviation from GOST in the direction of salinity is evident. This year, 1.62% of salt was found in the Pomidora 31 Pomidora paste.
Check your vision or markings
Unfortunately, there has been no significant improvement in the labeling of tomato pastes. Manufacturers are in no hurry to indicate the corresponding E indices when food additives... I would especially like to note the changes in the labeling of the "Gospodarochka" paste. Last year, the information on the label of this paste was presented in two languages in a readable font size. This year the label of the "Gospodarochka" paste contains information in four languages. Why??? If at the same time the font size became so terribly small that it is impossible to read information in any of the four languages without a magnifying glass. It is still not very convenient to read the information on the "Pomidora" label: earlier the golden text was applied to a green background, this year - to a blue background. It didn't make it any easier (see photo).
The "Vіktorіya" paste does not have a specified carbohydrate content, while ARO has no storage conditions. The labeling of ARO paste has been downgraded to "bad", because labeling this product with the name "tomato paste" is not correct according to domestic and European requirements. For ARO, a local supplier pasted a translation on the package, but the question is: the language from which you allegedly translated? "This question arises due to the fact that the text in Ukrainian does not correspond to the translation, and if the supplier had translated correctly, then ARO would not have been included in the test at all, since initially it was not a paste (see. Photo).
Strange marking of the paste "From grandmother's bed": the content of dry matter is not clearly written, but in the composition "fresh tomatoes, tomato paste 25%". Is tomato paste 25% tomato paste or is it prepared by mixing fresh tomatoes and tomato paste ??
Package
The packaging of tomato pastes that participated in the last test has not changed. In glass jars with lids, to which you need a key, there are produced pastes "Senior Pomidor", "Gospodarochka", "Dari Laniv". Added to them are "Collection of Tastes", "Vіktorіya", "Petrodolina", "From Grandma's Bed" and "Naidis". For such packaging, the ratings were lowered. After all, it is very important to tightly close the jar after using part of the product. The lid, which was opened with a key, will no longer reliably save the product.
Organoleptic evaluation
Tomato paste - food product, therefore, sensory assessment is an obligatory stage of research. Pasta, however, is not eaten by itself, but is used to prepare various dishes or to obtain "home" tomato juice. This means that all the imperfections in the taste and smell of the paste will be "transferred" to the finished product. Externally, tomato paste should be a homogeneous concentrated mass from a semi-liquid to a smear consistency. There should be no dark inclusions in this mass, just as there should be no coarse particles of fruits, seeds and remnants of the skin. The presence of seeds and skin particles is allowed for the first grade paste, but in a single quantity. The color of the paste is red, orange-red or crimson-red, pronounced, uniform throughout the mass. The taste and smell should be characteristic of the concentrated tomato mass, without bitterness, burnt-on and other extraneous tastes and odors.
| Price and quality | |
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According to tests repeated from year to year, in addition to changes in quality, it is convenient to track changes in price. For a year with a small "tail" tomato paste has risen in price by 1.5-2 times. Alas, everything rises in price. The most expensive sample in the test is ARO, 100 g of which will cost UAH 2.14, which is absolutely not justified: the product is of course imported, only there is too little dry matter in it to be called a paste at all. It does not correspond to the concept of "tomato paste" and the product "Baltimore", which is not the cheapest among the samples tested. For non-compliance of dry substances with the declared value to "bad", the rating for the "Senior Pomidor" and "Dari Laniv" pastes was lowered. The assessment is "bad" for the pasta "Kollektsiya smakіv", tk. starch was found in its composition, there is no mention of it on the label. There are also positive assessments. I was pleased with the quality of the "Chumak" pasta, which this year, as well as last year, was rated "excellent". Also, the rating "excellent" for the pastes "Gospodarochka", "Naidis", "Runa" and "From the grandmother's bed". Pastes "Zolota Korona", "Petrodolina", "Vіktorіya" and "Pomіdora" were rated "good". At the same time, the trinity of the cheapest pastes at a price of slightly less than 1 hryvnia per 100 hryvnia were "Naidis" and "From Grandma's Garden" (both rated "excellent") and "Petrodolina" (rated "good"). |
| Brand) 1 | Lord | Naidis | Rune | From grandma's garden | Chumak 34 best tomatoes |
| Name (according to the manufacturer) |
tomato paste, premium grade | tomato paste, premium grade | sterilized tomato paste | tomato paste, premium grade | tomato paste |
| Manufacturer | JSC PO "Odessa Cannery" / Odessa | LLC "Agro LTD" / urban settlement Ovidiopol, Odessa region. | OJSC "Lutsk Foods" / Lutsk | Agrofirm "Evrika" / Aleksandrovka village, Odessa region. | CJSC "Chumak" / Kakhovka, Kherson region |
| Weight, g / Price, UAH) 2 | 500 / 6,46 | 550 / 4,62 | 490 / 8,29 | 550 / 5,00 | 380 / 6,63 |
| Price 100g, UAH | 1,29 | 0,84 | 1,69 | 0,91 | 1,74 |
| Shelf life / storage conditions | 3 years / at 0 ... 25 0 C and humidity no more than 75% | 3 years / at 0 ... 25 0 C and humidity no more than 75% | 2 years / at 0 ... 25 0 C and humidity no more than 75% | 2 years / at 0 ... 25 0 C and humidity no more than 75% | before the specified date (1 year) / at 0 ... 25 0 C and humidity no more than 75% |
| Composition | fresh tomatoes | fresh boiled tomatoes | tomato paste, citric acid | fresh tomatoes, tomato paste 25% | tomatoes, table salt, potassium sorbate |
| Normative document | GOST 3343 | GOST 3343-89 | TU U15.3-00377163-007: 2004 | GOST 3343 | TU U 24106105.011 |
| Overall rating (100%) | Great | Great | Great | Great | Great |
| Labeling (10%) | satisfactory | Great | OK | OK | OK |
| Packaging (10%) | satisfactory | satisfactory | Great | satisfactory | Great |
| Organoleptic (80%) | Great | Great | Great | Great | Great |
| Appearance and consistency | Great | Great | Great | Great | Great |
| homogeneous concentrated mass without inclusions | homogeneous concentrated mass without inclusions | homogeneous concentrated mass without inclusions | homogeneous concentrated mass without inclusions | ||
| Colour | Great | Great | Great | Great | Great |
| Red | Red | red with orange tint | red with orange tint | Dark red | |
| Smell and taste | OK | OK | OK | OK | OK |
| characteristic smell, slightly sour taste | characteristic smell, slightly sour taste | characteristic smell, slightly sour taste | typical for pasta | ||
| physical and chemical indicators | fine | fine | fine | fine | fine |
| 25 / 23,6 | 25 / 24,6 | 25 / 25,4 | 25 / 25,4 | 25 / 27,4 | |
| Salt (sodium chloride),%, | 0,74 | 0,29 | 0,37 | 0,23 | 1,25 |
| Starch | Not found | Not found | Not found | Not found | Not found |
| E124 dye | Not found | Not found | Not found | Not found | Not found |
| 191 g | 183 g | 177 g | 177 g | 164 g | |
| Rating scale | |
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| Great | |||||
| OK | |||||
| satisfactorily | |||||
| poorly | |||||
| very bad | |||||
| "CONSUMER'S GUIDE" (SRC NPE "TEST"), tomato paste test, June 2008 | ||||
| Brand) 1 | Gold crown | Petrodolina | Pomidora 31 tomatoes |
Vіktorіya |
| Name (according to the manufacturer) |
tomato paste, premium grade | tomato paste, premium grade | unsterilized tomato paste | tomato paste, premium grade |
| Manufacturer | LLC "Agro-Yug" / Kherson | LLC "Agrofirma Petrodolinske" / s.Petrodolinskoe, Odessa region. | LLC "ASS" / Shirokoe village, Dnepropetrovsk region | Cannery LLC "Victoria" Nikolaev |
| Weight, g / Price, UAH) 2 | 540 / 6,00 | 530 / 5,00 | 480 / 7,80 | 540 / 6,00 |
| Price 100g, UAH | 1,11 | 0,94 | 1,63 | 1,11 |
| Shelf life / storage conditions | 3 years / at 0 ... 25 0 C and humidity no more than 75% | 3 years / at 0 ... 25 0 C and humidity no more than 75% | 8 months / at 0 ... 25 0 C and humidity no more than 75% | 3 years / at 0 ... 25 0 C and humidity no more than 75% |
| Composition | high quality fresh tomatoes | fresh boiled tomatoes | premium tomato paste, prepared water, sorbic acid, sodium benzoate, kitchen salt | fresh tomatoes |
| Normative document | GOST 3343-89 | GOST 3343 | TU U 15.3-30260000-001-2007 | GOST 3343-89 |
| Overall rating (100%) | OK | OK | OK | OK |
| Labeling (10%) | Great | Great | OK | OK |
| Packaging (10%) | Great | satisfactory | Great | satisfactory |
| Organoleptic (80%) | OK | OK | OK | OK |
| Appearance and consistency | OK | OK | OK | OK |
| very thick | very thick | delaminates | thin, stratified | |
| Colour | OK | OK | OK | Great |
| dark, rather brown | dark, rather brown | dark, rather brown | Red | |
| Smell and taste | satisfactory | satisfactory | OK | OK |
| stale, sour | sour with spines | characteristic smell, slightly sour taste | sweet and sour | |
| physical and chemical indicators | fine | fine | fine | fine |
| Dry matter,%, declared / fact. (± 2%) | 25 / 23,7 | 25 / 23,8 | 25 / 25,0 | 25 / 23,8 |
| Salt (sodium chloride),%, | 0,4 | 0,23 | 1,62 | 0,31 |
| Starch | Not found | Not found | Not found | Not found |
| E124 dye | Not found | Not found | Not found | Not found |
| amount of pasta required to prepare 1 liter of juice) 5 | 190 g | 189 g | 180 | 189 g |
| Rating scale | Test results apply only to samples that participated in the test. We are not monitoring further product changes. | |||
| Great | 1) - stamps are arranged according to ratings in descending order, if the ratings coincide, in alphabetical order | |||
| OK | 2) - prices are indicated at the time of purchase of samples, May 2008. | |||
| satisfactorily | 3) - led to a decrease in the score | |||
| poorly | 4) - according to international standards (CODEX STAN 57-1981) tomato paste must contain 24% or more dry substances, according to GOST 343-89 from 25 to 40% | |||
| very bad | 5) - the content of dry substances is 4.5%, which corresponds to the highest grade of juice | |||
| "CONSUMER'S GUIDE" (SRC NPE "TEST"), tomato paste test, June 2008 | |||||
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| Brand) 1 | Dari Laniv | Collection of tastes | Senior Pomidor | Baltimore | ARO |
| Name (according to the manufacturer) |
sterilized not salted tomato paste, premium grade | tomato paste | tomato paste, first grade | tomato paste, tomato puree product | tomato paste (Passata di Pomodoro) |
| Manufacturer | JSC "Mogilev-Podolsk cannery" / Mogilev-Podolsk, Vinnytsia region. | Kherson consumer society commissioned by Delfood LLC / Kiev | JSC "Plant" Illichivsky "/ urban-type settlement Avangard, Odessa region. | CJSC "Baltimor-Neva" / Saint Petersburg, Russia | firm "Goldhand GmbH" / Germany |
| Weight, g / Price, UAH) 2 | 520 / 6,30 | 530 / 5,52 | 530 / 6,19 | 475 / 8,78 | 500 / 10,42 |
| Price 100g, UAH | 1,21 | 1,04 | 1,17 | 1,85 | 2,14 |
| Shelf life / storage conditions | 3 years / at 0 ... 25 0 C and humidity no more than 75% | 3 years / at 0 ... 25 0 C and humidity no more than 75% | 3 years / at 0 ... 25 0 C and humidity no more than 75% | 12 months / at 0 ... 18 0 С | 24 months / unspecified |
| Composition | fresh tomatoes | tomato paste, table salt | boiled fresh tomatoes | tomato paste, water, starch modifier. E1422,salt, sugar, stabilizer E412, preservatives E202, E211 | tomatoes, salt |
| Normative document | GOST 3343-89 | TUU 15.3-32808775-001-2005 | GOST 3343-89 | TU 9162-027-57914240-2005 | |
| Overall rating (100%) | poorly | poorly | poorly | do not correspond to the concept of tomato paste) 4 | |
| Labeling (10%) | Great | OK | Great | Great | poorly |
| Packaging (10%) | satisfactory | satisfactory | satisfactory | Great | Great |
| Organoleptic (80%) | OK | OK | OK | OK | no assessment |
| Appearance and consistency | OK | Great | OK | OK | In appearance, consistency, smell and taste does not correspond to tomato paste |
| homogeneous mass, thick | homogeneous concentrated mass without inclusions | skins come across, exfoliates | homogeneous mass, slightly liquid | ||
| Colour | OK | OK | OK | Great | |
| dark, rather brown | dark, rather brown | dark, rather brown | red with orange tint | ||
| Smell and taste | satisfactory | OK | OK | OK | |
| sour | characteristic smell, slightly sour taste | sourish, with bitterness | characteristic, slightly bitter | ||
| physical and chemical indicators | do not match) 3 | do not match) 3 | do not match) 3 | fine | fine |
| Dry matter,%, declared / fact. (± 2%) | 25 / 21,8 | 25 / 23,4 | 25 / 20,6 | 20 / 18,8 | the lowest 7.5% / 8.8 |
| Salt (sodium chloride),%, | 0,26 | 0,29 | 0,2 | 1,03 | 1 |
| Starch | Not found | not declared / found | Not found | declared / discovered | Not found |
| E124 dye | Not found | Not found | Not found | Not found | Not found |
| amount of pasta required to prepare 1 liter of juice) 5 | 206 g | 192 g | 218 g | 239 g | 511 g |
| Rating scale | Test results apply only to samples that participated in the test. We are not monitoring further product changes. |
||||
| Great | 1) - stamps are arranged according to ratings in descending order, if the ratings coincide, in alphabetical order | ||||
| OK | 2) - prices are indicated at the time of purchase of samples, May 2008. | ||||
| satisfactorily | 3) - led to a decrease in the score | ||||
| poorly | 4) - according to international standards (CODEX STAN 57-1981) tomato paste must contain 24% or more dry substances, according to GOST 343-89 from 25 to 40% | ||||
| very bad | 5) - the content of dry substances is 4.5%, which corresponds to the highest grade of juice | ||||
In autumn and winter you cannot buy good tomatoes in Moscow - the time comes for tomato paste.
I decided to buy several types of tomato paste in the store where I usually shop, and compare them according to the most important parameters: price, composition, consistency and, most importantly, taste.
So, the heroes of my "test purchase" tomato pastes:
"Tomato"(can, price per 100 gr.product 20 rubles)
"Tomato paste" from Baltimore (glass, price per 100 gr. product 13 rubles)
"Tomato paste" Bonduelle (can, price per 100 gr.product 17 rubles)
"Pasta Krasnodarskaya" tomato paste (glass, price per 100 gr. product 6 rubles)
Composition:
In the composition of all pastes, without exception, there are "tomatoes", it is written that all pastes are "without preservatives", but Krasnodarskaya pasta has a whole list of various stabilizers and dyes, and even vinegar is present, probably, this explains its low cost. Baltimore honestly admitted. Tomato and Bonduelle according to the description - some solid tomatoes, well - let's see, we'll try!
View:
Baltimore, Bonduelle and Tomato - exactly the same consistency. Krasnodar pasta is very different from its rivals, looks more like ketchup and has a red-brown color, not attractive (I checked the expiration date again, there were such emotions) Bonduelle is the brightest in color.
The leader in the amount of starch - undoubtedly, becomes “Pasta Krasnodarskaya” - the rest of the pastes “did not want to.” Fortunately, I cannot blame anyone for the use of thermonuclear dyes.
Taste:
Baltimore tomato paste - smells like tomatoes and tastes appropriate, not sugary, moderately sour, so at least eat with a spoon.
Bonduelle is rather sour, it even stung his tongue. The aftertaste is slightly bitter, possibly due to the packaging. In general, a very tomato paste.
Tomato - sweet, moderately sour - very tomato, but there is also this "iron" aftertaste, which I really do not like.
Krasnodar pasta - the taste is NOT tomato paste, namely "Krasnodar", but whatever, but definitely not tomato. Just a sweet-salty mixture of starch and dyes, very similar to the cheapest ketchup.
Conclusions:
In terms of price / quality ratio, Baltimore will now be my priority. I think it's an ideal product for making soups and stewing. I will refuse Bonduelle, tasty product, but there are doubts about its composition, and the price is quite high. Tomato, albeit a classic, but the most expensive. The classic aftertaste of canned goods is also present in Bonduelle and Tomato. Krasnodar pasta is another proof of the proverb "a miser pays twice." I'll just throw this product away.
These are the conclusions. Hope my experiment is helpful. If you have any comments, I will discuss it with pleasure. I have tried far from all the brands that are on the market today, so I would be glad if you share your "experiments".
A couple more useful tips:
Carefully read the name of the product you intend to purchase. If a product is placed on a shelf among tomato pastes, this does not mean at all that there will be tomato paste inside. The strong difference in prices should also be alarming. Be careful!
Tomatoes are deservedly one of our favorite vegetables. Translated from Italian, pomodoro means "golden apple". Thanks to their amazing properties, tomatoes can indeed be considered a health treasure. Tomato paste made from them is completely endowed with invaluable benefits.
Product of the highest standard
Today, hundreds of varieties of tomato paste from a variety of manufacturers are on the shelves of supermarkets. But only a few of them meet the accepted quality and safety standards. Among them, undoubtedly, belongs products under the brand name "Pomidorka". This brand's tomato paste invariably wins prizes in independent competitions and exhibitions. And its quality is highly appreciated by both experts and ordinary consumers. And there are many reasons for this.
It's no secret that tomatoes are rich in elements that are irreplaceable for the body. Residents of megalopolises are especially acutely in need of them, where threats to health await at every step. That is why tomato paste "Tomato" is a very valuable addition to a family's diet.
One of the key elements in its composition is ascorbic acid, which is not without reason called the vitamin of life. Everyone knows that it strengthens the immune system and protects the body from viruses and harmful bacteria. However, vitamin C stimulates the function of many organs. Tomato paste also contains vitamin A, which helps to better cope with stress and nervous tension. In addition, it is an excellent antioxidant that slows down the destruction of cells in the body.
The unique element lycopene is of particular value in tomato paste. It is this natural substance that gives tomatoes their characteristic bright color... But his main merit is that by regularly eating tomatoes and products based on them, we reduce the risk of cancer cells. It is no coincidence that doctors advise including tomatoes in the diet for the prevention of cancer.
Tomatoes as medicine
The healing properties of tomato paste "Tomato" are not limited to this. Thanks to niacin, the body maintains optimal cholesterol levels. It also enhances the production of hormones necessary for the proper functioning of the entire body.
The active ingredients in tomato paste have a beneficial effect on the heart. This is confirmed by the fact that tomato-loving Italians suffer less from cardiovascular diseases than other Europeans. And tomato paste also improves digestion. Therefore, it should be combined with “heavy” foods like fatty meats and pasta. Vitamin B 1 is also worth mentioning, which boosts metabolism. Add to this the fact that tomato paste is full of fiber and not a single gram of fat. Here is the perfect dietary product for you.
Women will be pleased to know that the vitamin E in tomatoes, in combination with lycopene, makes the skin smooth and elastic, and also slows down aging at the cellular level. It is noteworthy that tomato paste has these properties to a greater extent than fresh vegetables... To feel the desired effect, it is enough to eat up to 50 g of tomato paste every day.
Kaleidoscope of tastes
As you can see, tomato paste is one of the healthiest culinary uses tomatoes. However, it is far from the only one. Other interesting variations can be found in the Tomato product line.
Tomatoes in own juice is an opportunity to enjoy bright flavors summer in the midst of winter. Thanks to a special preparation technology, almost all valuable substances are preserved in full. The most delicate juicy pulp of tomatoes literally melts in your mouth, giving you an incomparable taste.
Natural lecho "Tomato" is a real gift for lovers of home preservation. After all, they do it in the best traditions our grandmothers: from juicy bell peppers, selected tomato puree, sugar, salt and aromatic spices. It is pleasant to eat it just like that and add it to main dishes as a bright sauce.
Pickled tomatoes "Tomato" are another popular variation. Present a winter menu without it, or New Year's table impossible. This appetizer is extraordinarily good on its own. However, salads, soups, pasta, casseroles and pies with it only get better.
If your family loves homemade tomato preparations, be sure to replenish stocks with Tomato products. They will make your daily menu more delicious, varied and interesting. And the body will perk up from such useful delicacies.
Tomato paste is a concentrated tomato puree obtained by boiling them. The share of dry matter in the product is 20-40%. Interestingly, the tomato is a biological relative of the potato and belongs to the nightshade family. Peru is considered the birthplace of tomatoes, where the plant was cultivated long before the appearance of Europeans.
Tomato paste is used to obtain tomato-based products: ketchup, juice, sauce, and has a wide range of uses in cooking. According to GOST, only salt, water and tomatoes can be included in its composition, without the addition of preservatives, dyes and flavor enhancers. The product is packaged in glass, cans.
The darker the color of the tomato paste and the thinner the consistency, the lower its grade. The product of the highest quality has an orange-red hue and a thick structure, while the lowest quality is brown and liquid.
BENEFICIAL FEATURES
The main advantages of tomato paste are to improve the taste and appearance of dishes by making them sour and dyed red. As a result, food becomes more appetizing, gives off a pleasant aroma, which contributes to the production of digestive juices that improve its absorption.
Tomato paste contains the same vitamins as tomatoes. Most of all, ascorbic acid is concentrated in it (45 ml per 100 g, which covers 50% daily requirement organism in vitamin). It is a powerful antioxidant that stimulates the immune system, helps to cope with pathogenic foreign microorganisms that invade tissues and organs from the environment, with food. Ascorbic acid prevents a wide range of diseases, ranging from influenza, SARS, colds and ending with oncology.
The effectiveness of vitamin C increases in the presence of beta-carotene and tocopherol, which are concentrated in tomato paste and increase its antioxidant properties.
Thiamine speeds up metabolism, improves carbohydrate metabolism, and helps to reduce body weight. Niacin promotes the production of hormones, normalizes the level of bad cholesterol. In addition, the composition of tomato paste contains lycopene (160 mg per 100 g), which exhibits antioxidant activity. Carotenoid pigment reduces the level of oxidative stress, protects DNA, slows down the development of atherosclerosis, prevents oncogenesis, improves the functioning of the heart muscle, and normalizes blood pressure. Lycopene reduces the risk of developing tumors of the stomach, lungs and prostate, ischemic and eye diseases, peroxide processes in the tissues (lens).
CHEMICAL COMPOSITION
Nutritional value of tomato paste - 102 kcal per 100 g. Energy ratio B: W: U is equal to 19%: 0%: 75%. This is a dietary product.
To thicken the texture, unscrupulous manufacturers introduce an additional ingredient into its composition - starch, which increases nutritional value pasta. Therefore, before purchasing a product, you should carefully read its labeling. If the composition contains other components in addition to water, tomatoes and salt, refuse to purchase such products. Most likely, it was prepared with violations of production technology.
A safe daily dose of a natural product is 50 g.
| Name | Nutrient content in 100 grams of product, milligrams |
|---|---|
| Vitamins | |
| Ascorbic acid (C) | 45,0 |
| Niacin (B3) | 1,9 |
| Beta carotene (A) | 1,8 |
| Tocopherol (E) | 1,0 |
| Pantothenic acid (B5) | 0,85 |
| Pyridoxine (B6) | 0,63 |
| Riboflavin (B2) | 0,17 |
| Thiamine (B1) | 0,15 |
| Folic acid (B9) | 0,025 |
| Biotin (H) | 0,0045 |
| Macronutrients | |
| Potassium | 875 |
| Chlorine | 232 |
| Phosphorus | 68 |
| Sulfur | 51 |
| Magnesium | 50 |
| Calcium | 20 |
| Sodium | 15 |
| Trace elements | |
| Iron | 2,3 |
| Zinc | 1,1 |
| Copper | 0,46 |
| Manganese | 0,2 |
| Molybdenum | 0,03 |
| Cobalt | 0,025 |
| Iodine | 0,009 |
It is recommended to purchase tomato paste in a transparent glass jar, which allows for an initial visual inspection of the product. It should be of a uniform consistency, reddish-red in color, thick. The shelf life of a sealed product in a glass container is 2 years from the date of manufacture (at a temperature of 0-25 degrees), metal - 1 year, aluminum - 6 months. An open can is stored in the refrigerator for no more than 2 weeks, then its top becomes moldy.
If the tomato paste smells like fresh tomatoes, it means flavors have been introduced into its composition, hiding inaccuracies in cooking. You should not eat such a product. In addition, to impart a "bouquet" of taste and smell, the desired consistency to the product, unscrupulous manufacturers add dyes, flavor enhancers, starch, exotic carrageenan to it, fruit puree not related to tomatoes. The result is a marketable product at the exit that attracts the attention of the consumer, but does not provide value for the human body.
POTENTIAL HARM
The composition of tomato paste contains organic acids (citric, malic), which irritate the mucous membrane of the digestive system. When the product is abused, the acidity of the stomach increases and the person experiences heartburn.
In addition, if chemical ingredients (thickeners, flavor enhancers, preservatives, stabilizers, flavors, colors) are added to tomato paste, it cannot be beneficial to humans.
Contraindications to use: stomach ulcer, individual intolerance, cholelithiasis.
Remember, tomatoes, like citrus fruits, are the strongest allergens that can cause anaphylactic shock, side reactions (rash, itching, redness of the skin, watery eyes, runny nose, cough). If these reactions appear, immediately exclude the vegetable from the diet and consult a doctor.
HOW TO COOK YOURSELF
Only ripe tomatoes are used to create tomato paste good quality... Brown, green, broken and rotten fruits are not suitable.
TOMATO PASTA COOKING RECIPES
"CLASSIC DIET"
Ingredients: cream tomatoes - 5 kg.
Cooking principle:
- Wash the tomatoes, cut into 4-6 pieces. Place in a non-stick container.
- Put the saucepan on medium heat, cook for half an hour until the vegetables soften.
- Remove from stove. When the skin comes off the pulp, grind the boiled tomatoes through a sieve to remove the seeds and skin.
- Re-put the resulting tomato juice on the fire, boil until thickened. To prevent the workpiece from burning, stir it periodically. Simmer for 4.5 hours until a thick paste is obtained.
- Sterilize the jars, boil the lids. Spread the paste into containers, seal it tightly, wrap it up, leave for a day.
To improve the taste, salt (40 g), ground red pepper (5 g), grated garlic (1 head) are added to the tomatoes.
"ACUTE FOR THE WINTER"
Ingredients:
- tomatoes - 2 kg;
- salt - 20 g;
- garlic - 1 head;
- onion - 3 pcs;
- ground red pepper - 2.5 g;
- vegetable oil- 100 ml.
Cooking sequence:
- Scald the tomatoes with boiling water, peel them.
- Remove the husk from the onion and garlic, chop the first, and pass the second through a press.
- Turn the tomatoes through a meat grinder, boil with onions for 20 minutes, rub through a sieve.
- Add vegetable oil, garlic, spices, salt to the resulting mass. Boil the paste for another 15 minutes.
- Steam cans, sterilize lids.
- Spread the tomato paste in glass containers, twist, cover for a day. In order to avoid the reproduction of pathogens, preservation should be stored in a warm place (at above-zero temperatures) for no more than 2 years.
Tomato paste is a versatile culinary product that is used to make sauce for vegetables and meat products, adjika, ketchup, gravies and dressings for pasta, borscht, pizza, cabbage rolls, kharcho, ratatouille, hodgepodge, homemade preparations ( stuffed pepper, eggplant caviar, lecho).
Interestingly, the tomato was previously considered an ornamental plant with poisonous fruits; it was grown in pots or gardens solely to decorate the local area. In 1822, the myth about the toxicity of tomatoes was dispelled and the product began to rapidly gain popularity.
OUTPUT
Tomato paste is a canned mass obtained from mashed boiled tomatoes. The higher the concentration of dry matter in the product (30-45%), the better it is. This figure refers to the amount of tomatoes used to make the pasta. For the first time, the prototype of tomato puree appeared in the 19th century in Italy, when local chefs mixed the concentrate with garlic, pepper and olive oil.
Currently, tomato paste is produced in the following varieties: first, highest and extra. The latter is distinguished by a rich orange-red color, a thick consistency and provides the greatest value for the human body.
A quality natural product contains only 3 components: tomatoes, water, salt.
Tomato paste is a storehouse of dietary fiber, organic acids, lycopene, vitamins A, E, B, C, macro- and microelements. According to scientists, the product has a strong antioxidant effect, protects body cells from premature aging and the harmful effects of the environment, helps to overcome stress, and reduces the risk of developing cancer and heart diseases. For the best effect, it is recommended to combine the reception fresh tomatoes and sauces based on them.
Remember, the antioxidant lycopene can only be absorbed in the presence of fat.
The paste improves digestion, stimulates the production of gastric juice, improves metabolism. Contraindicated in people with ulcers, cholelithiasis, gastritis and high acidity of the stomach.
Tomato paste "Tomato" is a popular product that is often used in the kitchen. It is put both in the first courses and in the second. The paste is added to obtain a special tomato flavor and color. Thanks to her, amazing, beautiful and original dishes are obtained.
From the article you will learn what is included in the tomato paste "Tomato", what consumer reviews about it, and how to cook it for the winter at home. After all, a hand-made product is always tastier than a purchased one.
A little about the Pomidorka trademark
This high-quality and well-known product is produced in Russia by a company called Desan. It has been importing fruits and vegetables since 1996. Trademark“Tomato” quickly became known to many consumers for its high quality.
It is produced in the south of Russia in the city of Maikop. Not only the product itself is of excellent quality, but also the packaging for the transport of goods. Therefore, tomato paste "Tomato" is delivered to any corner of Russia in a whole package, without any damage. If there are dents, they are minor.
The Desan company is proud of the Pomidorka trademark, where tomato paste is the leader. She occupied the first place in terms of sales for several years. They even conducted a "blind tasting" to understand the tastes of the end consumers. Still, tomato paste ranked first.
Distributors claim that each TM "Pomidorka" manager finds an individual approach to his clients.
Composition of tomato paste "Tomato"
Obviously, the recipe is developed, first of all, based on the interests of customers, and only then for the sake of money. Of course, one cannot say that tomato paste is very cheap, but consumers should not be afraid. After all, it consists of natural ingredients.
The composition of tomato paste "Tomato" does not include various preservatives and artificial additives. Dyes, thickeners and other chemicals are not added to it. It is made exclusively from peeled tomatoes. All the moisture is evaporated, and you get a thick, beautiful, red tomato paste.
For products, strict quality control begins with the picking of tomatoes, and ends at the canning stage, when the product is completely packed in a jar and shipped. Therefore, manufacturers do not worry, as they are 100% confident in the manufacture of tomato paste.
Some housewives do not know why the product is called "tomato paste 25". The manufacturer explained that the composition contains 25% of dry tomato substances, thanks to which the products are of better quality and meet GOST standards.
Consumer reviews
When we conducted a survey with ordinary people who buy tomato paste "Tomato", many spoke only from the positive side. Some housewives believe that it is very convenient when there are different packaging. You can buy both a small jar and a large one.
Others like the naturalness of the color. Therefore, we are sure that the composition of tomato paste "Tomato" does not include dyes and chemicals.
Although there are consumers who do not understand how a product can be canned without vinegar, sugar and chemicals, it can stand for a long time and not spoil. So the mystery remains. Some consumers are still embarrassed that the bank does not say about the absence of GMOs.
But some people argued that tomatoes really go through such a strong heat treatment, from which the products do not spoil. Of course, it is impossible to cook exactly such a tomato paste at home. But every housewife can approach this taste.
The first recipe for tomato paste "Tomato"
As a rule, many housewives make preparations for the winter. The same goes for tomato paste. After all, I want conservation to be always at hand. You can cook at home and tomato paste "Tomato". The taste is identical, but the cost is cheaper. However, in home preservation you still need to add vinegar. Then it will stand for a long time.
How is tomato paste "Tomato" prepared for the winter? We'll look at two recipes. For the first option, cook 5 kg of tomatoes and 0.5 kg of onions. These are the main ingredients.
Immerse all tomatoes in boiling water for two minutes, and they will easily peel off. Chop them at random, put in a saucepan and put on fire. While the tomatoes are boiling, chop the onion and dip it over the tomatoes. The vegetables will juice and should simmer for about 30 minutes. The excess liquid should boil off.
When 30 minutes passed, the tomatoes and onions were very soft. Turn off the hotplate, let the vegetables cool, then beat them with a blender. Now put on fire again.
Stir frequently to prevent the pasta from burning. As soon as the mass boils, add 50 g of vinegar (apple cider or table vinegar is suitable), 0.5 tbsp. l. salt and 100 g of sugar. After 10 minutes of boiling, turn off the burner, pour into jars and roll up.
Second recipe
It needs the same products as in the first option. Only in this recipe, add another 0.5 kg of apples. They need to be peeled, peeled, and pithy. Dip the apples and onions into the tomatoes.
Only in this case, you need to cook the ingredients longer than in the first option, since the apples are harder. When they are completely soft, then you can beat with a blender. Sometimes apples are not peeled. You can simply cut them and put them in a cooking container.
You will have a very tasty tomato paste "Tomato" for the winter, which has an unforgettable taste, and the dishes are amazing.
It doesn't matter what you cook, borscht or stew. The dishes will turn out not only tasty, but also bright.
Chefs often improvise and fantasize to make their dishes more original. Add pepper to the tomato paste "Tomato". It can be scented or a mixture.
You just need to put it at the beginning of cooking. Then the tomato paste will become more flavorful and slightly spicy. It goes well with all dishes.
If you put pepper at the end of cooking, then you need to catch it out of the pan, which is not very convenient. Plus, tomato paste will not get the desired effect and aroma. You can add a little hot pepper... It all depends on your desire.
Apples, onions and tomatoes can be cut as desired. Do not forget that you still need to grind them with a blender. However, cooking depends on the thickness of the vegetables. The thinner they are cut, the faster they cook. This means that more vitamins will remain in conservation.
Conclusion
From the article you learned what is included in the tomato paste "Tomato", two recipes, about consumer reviews and advice from experienced chefs. As it turned out, the manufacturer prepares products exclusively from natural products and does not add any colorants, thickeners or chemicals.
Still, it is better to learn how to cook tomato paste at home, where you will be 100% sure of the quality of the product. Whatever it was, but his creation has always been and will remain the best.
Experiment, create your own unique recipes and delight your loved ones with new, original tastes.