Do you want your homemade tomato paste to be as colorful and attractive as industrial pastes? You can achieve this goal by following a few simple tips. In this article, we will examine the factors affecting the color of tomato paste and ways to increase its color intensity.

Why is the color of tomato paste important?

The color of tomato paste not only affects the appearance of the food, but it is also a sign of its quality and cooking method. Rabi, which has a bright red color, is usually made from ripe, high-quality tomatoes and cooked in the right way.

Factors affecting the color of tomato paste

* Type of tomato:

* Use ripe, juicy and red tomatoes. Green or unripe tomatoes darken the color of the paste.

* Some varieties of tomatoes have more pigments and are more suitable for making paste.

 * Cooking method:

* Heat: high heat causes the paste to burn and darken its color. Gentle heat and long cooking is the best way to preserve the natural color of tomatoes.

* Cooking time: Overcooking causes the color of the paste to change to brown.

* Pot type: Cast iron or zinc pots are the best option for cooking paste. Do not use aluminum or Teflon pots.

* Other factors:

* Adding oil: adding a spoonful of liquid oil in the middle of cooking helps the paste to have a nice color.

* Vinegar or lemon juice: Adding some vinegar or lemon juice will help stabilize the red color.

* Exposing the paste to sunlight: after cooking, placing the paste in dark glass containers and exposing it to sunlight makes it thicker and more colorful.

Golden tips for preparing colorful tomato paste

* Selection of high-quality tomatoes: Check the tomatoes for ripeness, uniformity of color and absence of spots.

* Slow and long-term cooking: cook the paste on low heat for 8 to 10 hours.

* Constant stirring: Stir the paste regularly to prevent burning and uniformity of color.

* Throwing away the burnt parts: remove the burnt parts of the paste so that the overall color of the paste does not darken.

* Using the right tool: use a strainer or strainer to separate the skin and seeds of the tomato.

* Correct storage: store the paste in clean glass containers in a dry and cool place