For more information, write or call:

TECHNOLOGICAL SERVICES DIVISION

Industrial Technology Development Institute (ITDI-DOST)
Telefax: 837-2071 loc. 2265 / 837-6156
e-mail: [email protected]
 ISSN 1656 – 6831

Livelihood Technology Series 12

TOMATO FOOD
PRODUCTS

Department of Science and Technology

INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE
DOST Compound, General Santos Avenue
Bicutan, Taguig City, Metro Manila, PHILIPPINES
http://www.itdi.dost.gov.ph

‘Our Business is Industry…”

2nd edition 2014

Prepared by: ELNILA C. ZALAMEDA

TSD-ITDI

Ma. ELSA M. FALCO

FPD-ITDI

Edited by: VIOLETA B. CONOZA

TSD-ITDI

Cover layout by: LUZMIN R. ESTEBAN

TSD-ITDI

Adviser: NELIA ELISA C. FLORENDO

TSD-ITDI
 Livelihood Technology Series 12
Tomato Food Products

ACKNOWLEDGEMENT

This brochure was made possible through

the research efforts of the Food Processing Division
(FPD), ITDI-DOST.
 TOMATO FOOD PRODUCTS

INTRODUCTION

Tomato is a highly seasonal and perishable crop with

peak season from February to April. During the rainy season,
its supply decreases, thus increasing its market price.

It is rich in vitamins A, C, niacin and hemoglobin; and

minerals, such as calcium, phosphorus and iron. Because of
these valuable contents, the tomato should be made available
to the common man as food supplement. Though it can be
eaten raw, children prefer to consume it in its more palatable
form.

Due to the foregoing, it would be best to preserve

tomatoes not only to make them more acceptable but also to
serve as stock for use in times of scarcity.

Following are methods of processing and preserving

tomatoes developed by ITDI.

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 BOTTLED WHOLE TOMATO

Materials
1 kg tomatoes
4 tsp salt
1 tsp calcium chloride (lime)
4¼ cup water

Utensils
strainer/colander weighing scale
mixing bowl casserole, stainless
thermometer spatula
stove knife, stainless
measuring cups and spoons liquid measuring cup

Packaging Material
sterilized glass jars with new caps

Procedure
1. Select fresh, firm and fully ripe (not over-ripe) tomatoes.
2. Sort and wash thoroughly in running water.
3. Blanch in boiling water for ½ to 1 minute or in steam for
2-3 minutes.
4. Dip in cold water.
5. Cut out stem ends and peel off skin.
6. Pack tomatoes firmly in previously sterilized jars or
bottles, leaving 1.3 cm (½-inch) from top.
7. Prepare 2% brine with 0.1% lime (4 tsp salt, 4¼ c water
and 1 tsp lime) and boil.
8. Pour hot brine into the jars filled with whole tomato
leaving 0.63 cm (1/3-inch) headspace.
9. Exhaust to 77oC (170oF) by heating the bottles filled with
whole tomatoes for about 25 minutes.

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INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
10. Seal completely.
11. Heat again in the boiling water bath for 25 minutes.
12. Cool, label and store.

TOMATO PASTE

Materials
1 kg tomatoes
1 tsp salt
½ tsp sugar
cornstarch
sodium benzoate (optional)

Utensils
stainless/enameled kettle bowl
measuring spoons wooden ladle
casserole, stainless chopping board
blender (optional) knife, stainless
stove colander
strainer, stainless thermometer
weighing scale

Packaging Material
sterilized glass jars with PVC caps

Procedure
1. Sort and wash ripe, fleshly red tomatoes.
2. Blanch for 30 seconds and immediately dip in cold
water. Remove skin and cut into halves (crosswise).
3. Strain the seeds through fine mesh stainless steel
strainer.

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INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
 4. Discard the seeds. Osterize and/or cut the pulp into
small pieces.
5. Mix the juice and pulp. Cook the mixture to soften the
pulp by boiling for 10-15 minutes with occasional stirring.
6. Strain and measure the puree.
7. Add 1 tsp salt and ½ tsp sugar to every cup of tomato
puree.
8. Transfer the strained puree into a casserole and cook
over a low flame for 15 minutes.
9. Continue cooking with occasional stirring until a pasty
consistency is reached. Add cornstarch previously
dissolved in water (if desired).
10. Fill while hot (80oC) in sterilized bottle. Seal tightly.
11. Pasteurize in boiling water bath for 35 minutes.
12. Cool, label and store.

TOMATO SAUCE

Materials
4 cup tomato puree
1½ cup vinegar (5% acidity)
42 g salt
0.22 g white pepper
320 g sugar
0.22 g cinnamon
0.9 g other spices
2 tsp cornstarch dissolved in
¼ cup water

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INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
Utensils
stainless/enameled kettle bowl
wooden ladle knife, stainless
measuring cups & spoons chopping board
casserole, stainless colander
blender (optional) stove
strainer, stainless thermometer
weighing scale

Procedure
1. Sort and wash ripe, fleshly red tomatoes.
2. Blanch for 30 seconds. Dip in cold water and peel.
3. Scoop to remove the seeds. Strain and collect the juice.
4. Osterize and/or chop the pulp.
5. Mix the juice and the pulp. Boil for 10-15 minutes with
occasional stirring.
6. Strain through a coarse strainer allowing all pulp to pass
through.
7. To every 4 cups of the tomato puree, add the vinegar
and the remaining ingredients.
8. Boil the mixture for 1 hour stirring constantly to avoid
scorching until the right consistency is reached. Add
cornstarch previously dissolved in water.
9. Fill while hot in sterilized bottle. Seal thoroughly.
Process in boiling water for 35 minutes.
10. Cool, label and store.

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INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
 TOMATO CATSUP

Materials
4 L tomato pulp
4 cup Sugar
½ tsp cinnamon powder
½ tsp pepper powder
½ tsp cloves powder
½ tsp paprika
½ cup fresh onions
2 cup vinegar (4.5% acidity)
2 tsp sodium benzoate (optional)
3 tbsp cornstarch dissolved in
1 cup Water

Utensils
stainless/enameled kettle blender (optional)
measuring cups & spoons strainer, stainless
chopping board casserole, stainless
knife, stainless wooden ladle
colander stove
Bowl thermometer

Packaging Material
sterilized glass jars with new caps

Procedure
1. Select and wash ripe fleshy red tomatoes.
2. Blanch tomatoes for 30 seconds, transfer into cold
water, peel and cut into halves (crosswise).
3. Remove the seeds and chop the pulp into small pieces.
Strain the remaining seeds thru a fine mesh screen.

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INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
 4. Mix the juice with the pulp.
5. To every 4 liters of pulp, add the above ingredients
(except for vinegar and sodium benzoate) and blend.
6. Place the mixture into a kettle and cook over low flame,
stirring constantly to avoid scorching, until the right
consistency for catsup is reached. Add vinegar and
sodium benzoate (optional) until nearly cooked. Add
cornstarch previously dissolved in water and cook until
right consistency is attained/reached.
7. Pour while hot in sterilized bottles.
8. Seal thoroughly. Cool, label and store.

TOMATO CANDY

MATERIALS
1 kg tomatoes (thick, fleshy, red ripe)
2 cup refined sugar
1 tsp lime
confectioner's sugar (optional)

PROCEDURE
1. Wash, blanch tomatoes for 30 seconds and dip in cold
water immediately.
2. Drain and peel tomatoes.
3. Cut crosswise into halves and remove the seeds.
4. Prepare 0.1% lime (approximately 1 tsp lime per 1 liter
water) and soak tomatoes for 3 hours.
5. Wash thoroughly and dip in boiling water.
6. Drain tomatoes.

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 7. Mix tomatoes with refined sugar at a 1:1 proportion. Add
kalamansi extract if desired.
8. Cook until syrup becomes thready.
9. Lay on trays and cool.
10. Roll in confectioner's sugar (if desired).
11. Pack in cellophane or plastic bags and seal. Label and
store in cool, dry storage room.

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