Tomato paste is an ingredient that is used in the preparation of appetizers, main courses, as a marinade and even for making soups.
It turns out that many housewives use tomato paste incorrectly, adding cold sauce just taken from a jar to the dish. Doing so is wrong.
Very often, during long-term storage in a jar, tomato paste acquires a specific smell.
In addition, in order for the aroma and taste of the pasta to be revealed at 100%, the unpleasant smell is gone, and the dish is cooked tastier, the pasta needs to be caramelized.
In a frying pan, fry the pasta in vegetable oil for 1 minute, stirring constantly. For taste, you can add onions, carrots and garlic.
The paste will darken, the aroma will intensify, there will be no more metallic taste.
In this form, tomato paste can be added to hodgepodges, cabbage soup, borscht, pickles, stewed vegetables and meat, cereals, beans.
The finished dish is brighter and more aromatic.
