Sunsets in winter are simply a godsend. After all, they will complement any side dish, become a snack at an event, and we simply get the opportunity to enjoy tasty and healthy pickles at any time. And if you do it all yourself, then the food becomes even tastier.
Today I will tell you recipes for tomatoes in own juice. You will definitely never buy these in a store. Using these recipes, you will get two dishes in one: firstly, these are delicious tomatoes, and secondly, this is an excellent sauce that can be used to make borscht, pizza, lasagna, pasta, or just drink. Let's take a closer look at simple recipes for delicious vegetables.
Tomatoes in their own juice recipe for the winter
Kitchen appliances and utensils: liter jar, seaming lid and machine, hob and pan.
Ingredients
- This simple recipe for tomatoes in their own juice When adding salt and sugar, taste the tomato. Perhaps their doses will be changed, because it also depends on the vegetables themselves.
- Place small tomatoes in the jar. You can take the “Cream” variety.
- Make tomato juice from large vegetables. The variety is called “Tomato”. When purchasing them at markets or stores, ask him specifically. You can check them first. When cutting such a vegetable, you will notice that it will release a large number of juice There will be much less pulp than, for example, in “Slivki”.
Step by step recipe
- Pass 1 kg of Tomato variety tomatoes through a juicer.
- Boil the resulting liquid.
- Clean liter jar Place “Cream” tomatoes to the top, approximately 8 pieces will fit.
- Add one to them Bay leaf, a pinch of coriander and cloves.
- Pour about half a liter of hot boiling water, close the lid and leave for 20 minutes.
- Add salt to boiled tomato. Taste the juice as you add it to make sure it tastes good. Then add sugar to taste.
- Drain the tomatoes.
- Pour only boiled tomato juice.
- Roll up the jar, place it on the lid and cover with a blanket.
Video recipe for cooking tomatoes in their own juice for the winter
In that short video The entire cooking process is shown in detail delicious tomatoes in its own juice.
Sometimes you want to go out into the garden, pick a ripe tomato, wipe off the dust with your palms and eat it. This is probably the gardener's favorite dish. But we can’t always afford this, so let’s save red vegetables for consumption in severe frosts. delicious meat and a side dish.
Tomatoes in their own juice with peels
Cooking time: 1 hour.
Number of servings: for 2 liter jars.
Calories: 24 kcal per 100 g of product.
Kitchen appliances and utensils: two liter jars, lids and a seaming machine.
Ingredients
Choosing the right ingredients
- If for this recipe for tomatoes in their own juice without sterilization you use vegetables from your own harvest, then for juice you can use crushed or simply ugly tomatoes. Trim off any imperfections and pass through a juicer.
- During canning, half a liter of fresh tomato juice is used per liter jar.
Step by step recipe
Video recipe for cooking tomatoes in their own juice with peels
Let's watch a video that details a recipe for canned tomatoes in their own juice that will last forever.
But the recipe is very similar to the one used in China. They use this preservation for sauces, pizza, lasagna, pasta and other similar products. We won’t use salt and sugar, which is also the “highlight” of this particular cooking option?
Cherry tomatoes in their own juice without preservatives
Cooking time: 1 hour.
Number of servings: 1.5 l.
Calories: 24 kcal per 100 g of product.
Kitchen appliances and utensils: small jars - 2-3 pcs., lids for sealing.
Ingredients
Choosing the right ingredients
- Vegetables for preservation, choose small-sized “Cream”. You can also take “Cherry”, decide for yourself. The main thing is that the vegetables are small and meaty.
- For this recipe, I took two cans of 720 and 900 ml. It took 20 pcs. small vegetables. Their number may vary depending on the size of the jar.
- The tomato will take up half the volume of the jar. We will cook it and remove the foam, so we will need about 2 kg of fresh tomatoes
- We will also make a tomato from the “Cream” tomato variety, but from larger ones.
Step by step recipe
- Prepare clean jars. Place 2 kg of tomatoes in boiling water and leave for a few minutes.
- Then remove the skin from them and remove the stalks.
- Cut them into 4 parts.
- Grind to puree using a blender.
- Put on fire and cook, skimming off the foam, until it stops appearing.
- Arrange 20 pcs. small tomatoes into jars, piercing the vegetables with a toothpick in several places.
- Pour hot boiling water to the top. Leave for 15 minutes.
- Drain the water from the tomatoes and immediately pour boiling tomatoes over them.
Important! Pour juice into jars to the top, even with a cap, so that when you put the lid on, it flows out. This way there will be no air in it and storage will be long.
- Roll up the lid, place it on it, cover with something thick and let cool.
Leaving the jars upside down in a warm place is necessary for sterilization. If usually after filling the jars you need to pasteurize the preservation for 15-20 minutes, then in this case you don’t have to do that.
Video recipe for cooking tomatoes in their own juice without preservatives
I invite you to watch a detailed video that completely shows the entire conservation process.
Serving options
- Using the same principle, tomatoes are made in their own juice without peeling. Remove it using the same method as with those tomatoes that were intended for juice.
- Some chefs cook tomatoes in their own juice with tomato paste, which also turns out tasty and less labor-intensive. Use paste instead of fresh tomato juice and enjoy delicious preserves.
- This preservation is stored for a long time in a dark place and can last for two seasons.
- Serve it for dinner with absolutely any food you prefer.
- Tomato can be used as a sauce, gravy or dressing.
- The Italians gave the vegetable a name: “pomodoro” - “ Golden Apple» . But some argue that it comes from ancient times, the expression “pomi de sea” means “apple of the Moors.” Which of these versions to believe, decide for yourself.
- For a long time in Europe it was an ornamental plant., because many were sure that these red berries were poisonous. This is not strange, because the red vegetable belongs to the nightshade family, where all types of plants are poisonous. But its uniqueness lies in the fact that you can only eat the fruit, and the rest actually contains poison. If you were thinking about trying tomato leaves, forget about them.
There was a very interesting case in our world related to these vegetables. George Washington had a secret English agent working as a cook. He served the future president meat and tomatoes because he wanted to poison him. But Washington not only did not die, but also praised the cook for tasty dish. As we know, he eventually became president, but the cook committed suicide due to an unfulfilled mission.
- If you are growing these vegetables, do not plant them next to cucumbers.
- There are many dishes in which sauce is prepared from them without adding spices.
Cooking options
Nowadays, tomatoes are a fairly popular vegetable in cooking. There are many ways to prepare them and each is unusual and tasty in its own way. It is a great joy for us to dining table At any time you will have a tasty, juicy, fresh or canned tomato. Now conservation has become so simple and accessible that any housewife can handle it.
I share with you delicious and simple recipe—tomatoes in tomato juice for the winter—. Such a treat will take a certain amount of your time, but in winter you will be very grateful that you allocated it. My mother always prepares such rolls according to the recipe - you will lick your fingers for tomatoes for the winter -. That’s what we call it because it’s a worthy explanation for such a delicious thing.
There are never too many recipes in a cookbook, so pick up this option—canned tomatoes for the winter—which also turn out very tasty. If you want to diversify your winter supplies, check out -recipes for canning tomatoes for the winter-. For many chefs, they have already become the most beloved, without which not a single summer sunset goes by.
Dear readers, I am very pleased to share simple and delicious recipes with you.. If you used them, write in the comments if you liked the result. If you have any additions or suggestions, write, I will be happy to review them. And now I wish you only successful dishes and bon appetit!
Try a quick and delicious recipe canned tomatoes in their own juice. The advantage of this recipe is that the tomatoes are canned without long and tedious sterilization, which greatly speeds up and simplifies the whole process. The tomatoes are not overcooked, which significantly improves them taste qualities. So, I’ll tell you in detail how to prepare tomatoes for the winter in their own juice without sterilization.
Ingredients:
(per liter jar)
- 600-700 gr. dense tomatoes for placing in a jar
- 700-800 gr. ripe tomatoes for juice
- 1 tbsp. sugar without a slide
- 1/3 tbsp. salt (regular rock salt)
- 1 tbsp. 9% table vinegar
- Wash all the tomatoes thoroughly and change the water several times. Place the tomatoes in a clean bowl and let the water drain. The tomatoes should dry thoroughly.
- Carefully wash the jars and lids, sterilize the dishes for preservation.
- We place dry tomatoes tightly in a sterile liter jar, and immediately sort them: the ripe large ones will be used for tomato juice, but we put the dense and medium-sized ones in a jar.
- How many tomatoes will be used for storing and how many for juice depends on the size of the tomatoes. The smaller the tomatoes, the denser they can be packed, the more tomatoes will fit in the jar. The larger the tomatoes, the more free space will remain in the jar, the more tomato juice you will need.
- Fill a jar of tomatoes with boiling water right up to the very edges of the jar. To prevent the jar from bursting, firstly, it must still be warm after sterilization and, secondly, pour boiling water into the center of the neck, that is, onto the tomatoes themselves, and not onto the glass.
- Cover the jar of tomatoes with a sterile metal lid, and wrap the jar itself in a blanket or thick terry towel. Leave the wrapped jar/jars for 30 minutes. In essence, this is sterilization, only not traditional in boiling water or in the oven, but long-term heat.
- While the jars of tomatoes are standing under the blanket, prepare the tomato juice. Juice can be prepared in different ways: in a juicer, in a juicer, or you can simply cut the tomatoes, boil them, and then rub through a sieve or colander to remove tomato skins and seeds. How to prepare tomato juice, see.
- For each liter jar of canned tomatoes in their own juice, you will need approximately 0.4-0.5 liters of tomato juice.
- Add salt and sugar to boiling tomato juice. If necessary, adjust salt and sugar to your taste. Cook tomato juice for 15 minutes.
- Unwrap the cans of tomatoes. Without removing the lids, carefully drain the water from each jar.
- Pour 1 tablespoon of vinegar into each jar of tomatoes, and then pour boiling tomato juice over the tomatoes. The order is as follows: pour the juice into the first jar, roll it up, then pour the boiling juice into the second jar, roll it up, etc.
- Turn the jars upside down, wrap them well and leave them like that for 24 hours. That's all, delicious tomatoes in their own juice are ready, store them in a cool, dark place (pantry, cellar) away from heating devices.
- Here is the recipe for those who prefer
Dear housewives, let's think about preparing for the winter? How do you like canning tomatoes in their own juice? I suggest you do this type of preparation for the winter today. To begin with, you will have to carefully study and choose one of the recipes I offer.
In general, tomatoes in their own juice are a universal winter supply. It is very convenient in the winter to open a jar of healthy deliciousness, which can be used as a snack or as a side dish for a meat dish.
In each recipe, the list of ingredients is formed from available products; you don’t have to look for a long time for any component to prepare a tomato appetizer according to the recipe you choose in this or.
In fact, everything is very simple to do. The result always exceeds all expectations! Any of the preparations presented in the article taste wonderful! Canned tomatoes stored in their own juice perfectly!
Believe me, this is something you definitely need to prepare for winter! You will never regret what you have done, but on the contrary, every time you will only admire and rejoice! The only thing you might be upset about is that there aren’t enough tomatoes in their own juice left in your storage. Feel free to choose a recipe and get to work! Let there be a lot of tasty and appetizing things!
1.
Why not prepare cherry tomatoes in their own juice for a change? They definitely won’t go unnoticed on the table! So cook with pleasure, stock up on vegetable beauty for the winter!
Products:
- Cherry tomatoes – 2 kg
- Tomatoes – 1 kg
- Salt – 1.5 tbsp. l
- Granulated sugar – 2 tbsp. l
- Vinegar 9% – 30 ml
Step-by-step description of actions:
1. Look through all the tomatoes, remove the stems if any, and rinse the vegetables thoroughly.
2. Wash the jars in advance under warm water and sterilize them in the usual way. Place cherry tomatoes in sterile containers. Use the container volume as you wish. Pre-scald the canning lids with boiling water.
3. Boil water, pour it over the tomatoes in containers for 5 - 7 minutes.
4. Grind the remaining large tomatoes in a blender until pureed.
5. Add granulated sugar and salt to the filling.
6. Transfer the tomato juice into a saucepan or saucepan, boil the mixture, skimming off the foam regularly.
7. Boil for 5 - 6 minutes, then add vinegar, remove the dishes from the heat.
8. Remove water from jars of cherry tomatoes. Pour freshly prepared into jars hot pour from tomatoes.
The filling must be poured to the very top of the container, completely covering all the cherries with liquid.
9. Immediately screw the lids on the jars and turn them upside down. Wrap the finished tomatoes in their own juice in a warm blanket. Next, when the workpiece has cooled, move it to a cool place where it can be stored for a long time.
Cook with joy! Let your preparations be deftly prepared and preserved perfectly!
2.
How do you like the option of cooking tomatoes in juice from the store? Try it, this option is very convenient and no worse than the usual method of preparation with homemade juice. In addition, if you do not have extra tomatoes to create a filling, then using tomato juice from the store can solve this problem.
Components:
- Tomatoes – approximately 1.5 kg
- Tomato juice (ready) – 1.5 l
- Bay leaf – 1 piece
- Cherry leaves – 3 pcs.
- Currant leaves – 2-3 pcs.
- Allspice - 3-4 peas
- Cloves – 2 pcs.
- Dill - to taste
- Garlic – 2-3 cloves
- Salt - 1 tbsp. l. no slide
- Sugar - 1 tbsp. l. no slide
- Vinegar 9% - 1 tbsp.
Cooking sequence:
1.Rinse the tomatoes drinking water, remove the tails from the fruits.
2. Prepare all aromatic spices.
3. Send the cleanest jars for sterilization. Place tomatoes and prepared spices and seasonings in sterile containers.
4. Boil water, pour into jars to the top, leave for 5 - 7 minutes. Next, drain the slightly cooled liquid. Repeat the above procedure again.
5. Place the prepared tomato juice in a saucepan, add salt and sugar. If you prefer to eat sweet tomatoes, then the amount of sugar needs to be increased.
6. Boil the marinade. Add to it required quantity vinegar, let the tomato juice simmer a little, about 3 minutes.
7. Pour the liquid from each jar into a saucepan. Pour boiling marinade over the tomatoes to the very top so that there is no air left in the container.
8. Sterilize lids for jars. Seal the jars with them.
9. Place the containers on the lid and wrap them up. When the contents in the jars have cooled, put them in a storage place. The taste of the tomatoes is wonderful, everyone eats this preparation with great admiration!
3.
Thanks to the aromas emanating from pepper and celery, tomatoes in their own juice turn out even tastier! Tomato filling This recipe is very simple to make, without using a juicer. Be sure to evaluate this cooking option yourself once you try it!
Required:
- Small tomatoes - 2 kg
- Large tomatoes – 3.2 kg
- Water – 0.5 l
- Fresh celery – 4-5 branches
- Bell pepper – 10 pcs.
- Sugar – 8 tbsp. l
- Salt – 3 tbsp. l
- Bay leaf – 2 pcs
- Sweet peas – 3-4 pcs.
- Black peppercorns – 3-4 pcs.
- Cloves – 2-3 pcs.
Canning steps:
It is most convenient to prepare containers for canned tomatoes at the very beginning, that is, rinse and sterilize the cans in any way.
1. Sort the tomatoes, leaving large ones for juice, and small ones for canning whole. Wash the tomatoes and remove any defects. Cut the tomatoes for juice into 2-4 parts, place them in a saucepan, and add 0.5 liters to them. water, put in the celery, gathering its branches into a bundle using a thread.
2. Put on the fire, cook for as long as it takes until the tomatoes are very well boiled.
3. While the tomatoes are boiling, you need to prepare the bell pepper. To do this, you need to rinse it thoroughly, remove seeds and stems. Divide each pepper into 4 segments lengthwise.
Prick small tomatoes once with a fork to prevent them from bursting when preparing them for the winter.
4. When the tomatoes for pouring are very well boiled, remove the bunch of celery from them. Blend the entire mass using a blender.
5. Then pass it through a fine sieve to remove seeds and skin.
6. Add sugar and salt to the resulting tomato juice and mix. Place over low heat, bring to a boil, then cook for 20 minutes, stirring constantly, otherwise the juice may burn.
7. Place bay leaves, black and allspice peppers, and cloves into previously prepared sterile jars. After this, place the tomatoes in the container, filling the voids between them with sweet peppers.
8. Fill jars with vegetables with boiling water. Cover them with lids and let stand for 20 minutes.
9. After the specified time has passed, carefully remove the boiling water from the containers. Pour boiling tomato juice into jars of tomatoes and bell pepper. Immediately roll them up, turn them upside down, and wrap them in a blanket or fur coat. Leave in this form until the jars with their contents have cooled completely. Then move the finished tomatoes with celery and bell pepper to a cool place where the preparation will be perfectly stored!
Good luck with your cooking!
4.
This recipe is one of the simplest ways to prepare tomatoes in their own juice. I hope you don't miss your moment. You will definitely use it.
Compound:
- Tomatoes for juice – 1 kg
- Tomatoes for harvesting small and medium sizes – 600 g
- Salt – 1 tbsp. l
- Allspice peas – 3 pcs.
- Black peppercorns – 10 pcs.
- Cloves – 3 pcs.
- Garlic – 2 cloves
- Hot pepper – 0.5 pods
Sequence of steps for canning:
1. Cut tomatoes intended for juice into several parts. This is necessary to facilitate their processing through a juicer.
2. Run the tomatoes through a juicer. A thick mass should form. Typically, approximately 1 kg of tomatoes yields 1 liter. juice, still depends on the juiciness of the tomatoes.
3. Pour tomato juice into a saucepan, add salt and boil. After boiling, cook the juice for 10-15 minutes, removing the foam from it.
4. Meanwhile, sterilize clean jars, place peeled garlic cloves in them, place hot peppers. Add black pepper and allspice, cloves, and add tomatoes.
In advance, you need to pierce the tomatoes with a toothpick in the place where the stalk is removed.
5. Pour boiling water into the container with vegetables, cover with a lid, and let stand in this state for 10 minutes.
6. Drain the water from the cans, fill the containers with hot tomato liquid, close hermetically or roll up the lids. Turn the container upside down, wrap it in a blanket, and let it cool naturally. Next, remove the tomatoes in their own juice to the cellar or any other place where the preparations are well stored. So the tomatoes are ready in their own juice! I hope you enjoy their taste and appreciate everything.
I wish you healthy and very have a delicious winter with the scents of summer!
5. Video - a recipe for simple cooking of tomatoes in their own juice
Please look at this recipe. It is a classic preparation. Everything is done quite simply and effortlessly. Be sure to try it! Treat your family and guests to amazing deliciousness. Good luck to you!
Is there any recipe you like? I hope your answer is positive. Get started quickly on preparing delicious and aromatic tomatoes in your own juice. You will definitely succeed! Cook with love and great mood! Don't get sick, eat more vegetables! Have a delicious winter and quick preparations with excellent results!
The best pickled vegetable recipes
tomatoes in their own juice for the winter recipes
4 cans, 1 liter capacity
40 minutes
30 kcal
5 /5 (1 )
In summer and autumn we actively preserve vegetables and fruits. I have small area, on which all the plants I need grow. My son and I really love tomatoes in any form, but especially fresh ones. Unfortunately, they are not stored until winter, so we prepare tomatoes in every possible way.
Tomatoes in their own juice with peels
Necessary kitchenware and dishes: liter jars, lids, juice container, spoon and toothpick.
Ingredients
How to choose the right tomatoes
- For canning, it is best to use small tomatoes.
- Inspect the vegetables for stains and rot. Tomatoes that look whole, but are very soft, cannot be canned; they have already begun to deteriorate.
- Homemade tomatoes are very juicy and spoil faster, so they need to be carefully selected.
- Choose dense fruits; such tomatoes retain their shape well and will not turn into mush when preserved. If you bought tomatoes at the market or store, cut them before canning.
- It happens that the fruits are red and beautiful in appearance, but hard and white inside. They should not be used; they will remain hard after processing.
Tomatoes in their own juice for the winter - step-by-step recipe
Tomatoes in their own juice: cooking video
Tomatoes in their own juice. The easy way. Well very delicious preparation!
Hi all! I'm glad you came to my channel! I suggest easy recipe tomatoes in their own juice. I wish everyone successful preparations for the winter and thank you for your views and likes!
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2016-08-14T13:42:26.000Z
Tomatoes in their own juice without peel
- Cooking time: 1 hour 30 minutes.
- Number of servings: 6 cans, 1 liter capacity.
- Necessary kitchen utensils and dishes: knife, 6 cans, teaspoons and tablespoons and a container for sterilization.
Ingredients
Step by step recipe
- Wash the tomatoes and pour boiling water over them for 5 minutes.
- Then drain the boiling water and pour over them cold water. This is done to make the skin easier to separate.
- Peel them and cut out the core.
- Take 6 cans with a capacity of 1 liter. Place 2 bay leaves and a few cloves at the bottom of each jar.
- Then put 1 tsp in each jar. tablespoons salt (heaped), 2 tsp. sugar and 1 tbsp. l. 9% vinegar.
- Warm the peeled tomatoes a little.
- Place the tomatoes in the jars; they should fit quite tightly. After you put all the tomatoes, there will be juice left in the container where they were stored. It needs to be poured evenly into the jars.
- Place the prepared jars in a container for sterilization. It should fit all the cans. Place the jars so that they do not touch the walls of the container, otherwise the glass will crack. Pour water into this bowl so that it covers the jars more than halfway.
- Cover the jars with lids and sterilize for 1 hour after boiling.
- If you are using screw caps, do not screw them on tightly. If they are seaming, then just cover the jars with them.
- Screw the lids tightly on the sterilized jars or roll them up, turn them over and wrap them in a towel or blanket. Leave it for a day.
Video recipe
Pickled tomatoes without skin! Preparations for the winter.
Pickled tomatoes without skin! A wonderful, very tasty recipe for preparing tomatoes for the winter! Recipe in the description below, details in the video!
Recipe for 1 liter jar: tomatoes - as much as will go in; bay leaf - 1-2 pcs.; cloves - 2-3 pcs.; salt - 1 heaped teaspoon; sugar - 1-2 teaspoons; vinegar 9% - 1 tablespoon.
Hello, friends! Today we will make another preparation for the winter. Pickled tomatoes without skin. We bought medium-sized plum tomatoes. They are denser and meatier. Wash the tomatoes and pour boiling water over them. Leave for five minutes. Then you need to drain the water and rinse the tomatoes with cold water. This will make it easier to remove the skin from them. We peel the tomatoes and cut off the tail. Let's prepare the jars. At the bottom of each jar we place a couple of bay leaves and several sticks of cloves. A full heaped teaspoon of salt, 2 teaspoons of sugar and one tablespoon of 9% vinegar. We peeled the tomatoes and warmed them up a little. Place the peeled and warmed tomatoes into jars. Place it as tightly as possible. This way. The filled jars were topped up with the remaining juice. We place them in dishes for sterilization. We bait the lids. We sterilize for one hour from the moment of boiling. After sterilization, screw the lids tightly.
Closed jars turn it upside down, wrap it well with a blanket and leave for 12 hours or until it cools completely. These are the wonderful tomato preparations we made.
Cook with us! Bon appetit!
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2017-08-14T10:00:04.000Z
How to store
- It is best to store any preparations in the basement. It is ideal for this, because it is cooler there in summer and much warmer in winter than outside. The disadvantage of some basements is high humidity, which causes the lids on jars to deteriorate.
- But this is the case if you keep the seaming for too long. If you don't have a basement, but have some utility rooms, they can also be used for storage. The main thing is that in winter the temperature in them does not drop below zero.
- Many people store blanks in the pantry, and this is correct, a completely suitable place. If you have a large apartment, you can equip a separate corner for storing preserved food. In a small apartment with a crowded pantry, you can store jars in kitchen cabinets or in any nook.
- The main thing is that it is located away from radiators or other heating devices. Preservation, prepared according to all the rules, will be perfectly preserved at room temperature.
What to serve with
- These tomatoes can be served as an appetizer with meat or fish. Tomatoes are perfect for any potato dish. It can be mashed, fried or boiled potatoes.
- For porridge and pasta, this preparation will also be a great addition.
- They can be used not only as a snack, but also as a dressing for borscht, meat and vegetable stew. They can be a substitute for fresh tomatoes, tomato juice and tomato paste. With these tomatoes you can prepare bean dishes.
- You can sterilize jars using hot steam. To do this, you will need a saucepan and a metal sieve large enough to cover the saucepan. Place a pan of water on the fire and cover it with a sieve so that it stands steadily. Place the jars on top with their necks down. So they should stand over the steam for 10 minutes. The lids can simply be boiled in any container.
- Cherry tomatoes in their own juice are prepared in the same way as regular tomatoes. I recommend canning them with the skins on because they are small and will take a very long time to peel.
- Tomatoes in their own juice are sometimes cooked with tomato paste. Take 500 g of tomato paste, 500 ml of water, 100 g of sugar 60 g and salt. Boil this marinade for 15 minutes and pour it over the tomatoes as indicated in the first recipe.
Recipe options
- I recommend the finger-licking tomato recipe for winter.
- There is also . They will be a great appetizer and addition to any meal.
- If you haven't found a recipe that suits you, check out other recipes for canning tomatoes for the winter.
A simple and incredibly tasty preparation for the winter, natural without all kinds of preservatives and dyes. With delicious and juicy tomatoes, rich tomato juice with a pleasant taste.
To avoid fresh purchased tomatoes in winter, for ourselves and especially for children, we make homemade preparations. Today I offer you the most delicious recipe - “You will lick your fingers” in various preparation options.
Let's open the jar in winter, here is a ready-made wonderful appetizer and base for making pizza, sauce, gravy and soup. Until the autumn harvesting season ends, we are trying to prepare more of these jars.
A simple recipe for tomatoes in their own juice for the winter without sterilization
All you need for this recipe is tomatoes, salt and sugar. For 1 liter of juice, 1 tbsp is required. spoon of salt
For two 1 liter jars we will need:
- tomatoes small sizes- 1.2 kg
- large tomatoes - 1.8 kg
- salt - 2 tbsp. l.
- sugar - 3 tbsp. l.
- vinegar 9% - 2 tbsp. l.
Preparation:
In this case, whether vinegar is needed is not a question for me. Yes, I need it because the recipe does not require sterilization, and I don’t want my jars to explode in the winter.
To prepare tomato juice, we use large, overripe, fleshy fruits with a uniform bright red color. Remove stems and rinse under running water.
Blanch the tomatoes in boiling water for 3-4 minutes, then immediately cool with cold water.
The skin of the fruit is easily separated from the pulp.
Cut the peeled tomatoes into slices and place in a saucepan.
Grind the chopped fruits with a blender until smooth.
Add salt and sugar to the tomato mass and put on fire. Bring to a boil, reduce heat and simmer for 20 minutes, stirring constantly and removing foam. At the end of cooking, add vinegar.
To put in jars, we take whole tomatoes of small sizes, plum-shaped or round shape. With dense pulp and elastic skin.
In the area of the stalk, we puncture the fruit with a toothpick to a depth of 1 cm. This will protect the tomatoes from cracking when warmed up. hot water and will not spoil the presentation. We put them in jars, tightly.
Fill the jars with hot water, in small portions, to the very top and leave for 10 minutes. Then pour the water into a saucepan, bring to a boil, boil for 3 minutes and pour in the tomatoes again for 2-3 minutes. If you have small fruits with delicate skin, there is no need to fill them a second time.
Drain the water and immediately pour boiling tomato juice right up to the lid. It is important that no air remains in the jar. Close tightly with screw caps, turn upside down, and check for leaks. Wrap it in a blanket and leave it for a day until it cools completely, during which time the tomatoes will be sterilized.
We watch them for a couple of weeks so they don’t explode, and then we put them away long-term storage into a cool, dark room.
I hope this one step by step recipe will help you prepare awesome, sweet tomatoes without any sterilization. In winter we use them as a side dish for meat and fish dishes.
Tomatoes in their own juice for the winter with tomato paste
This pasta recipe is very simple and quick. We don’t waste time preparing juice, grinding and cutting tomatoes.
Ingredients:
- whole fruits - 1.5 kg
- tomato paste - 200 gr.
- water - 2 l
- salt - 2 tbsp. l.
- sugar - 3 tbsp. l.
- mixture of ground peppers - 1/2 tsp.
Preparation:
- Let's prepare the juice. Boil water in a small saucepan.
- In a bowl tomato paste divorce warm water until smooth and pour into a saucepan.
- Add salt, sugar, pepper and boil for 5 minutes.
- Let's try! It's not too late to adjust your taste.
- Place small tomatoes in a colander.
- Immerse in boiling water for 1-2 minutes and cool with water.
- Separate the skin from the pulp.
- Place the peeled tomatoes in prepared jars and fill with hot juice.
- We sterilize the filled jars, with a capacity of 0.5 l - 8 minutes, 1 l - 15 minutes. We count the time from the moment the water boils.
- We roll it up and store it in the cellar.
In winter we use whole canned tomatoes without skin for salads and as a side dish for meat and flour dishes.
Cherry tomatoes in their own juice with sterilization
IN Lately Cherry babies have become fashionable. These miniature beautiful fruits have a very bright and rich tomato taste. They have high sugar content, more nutrients and vitamins than their larger counterparts. They bear fruit until frost, and long time stored fresh, maintaining excellent appearance and taste, excellent for preserving for the winter.
Ingredients:
To prepare 1 liter of canned food you need 1.2-1.5 kg of cherry tomatoes.
For 1 liter of juice you will need 30 grams of salt.
Preparation:
- For canning large varieties of tomatoes, we took 1 and 3 liter jars, and for such “babies” it is better to take smaller jars with a capacity of 1 liter, 0.7 liter or 0.5 liter.
- Wash the cherry tomatoes and sort them by degree of ripeness. The softer and more mature ones will be used for juice, and the stronger ones will be put into a jar.
- Let's prepare the juice. We pass soft tomatoes through a meat grinder previously scalded with boiling water.
- Grind through a fine sieve, separate the seeds and skin. As a result, we get clean pulp.
- Pour it into a saucepan, add salt, put it on fire. Bring the tomato mass to a boil, stir constantly and skim off any foam that forms. Boil until the foam disappears completely.
- Place the hard cherries in a colander, place in boiling water for 1-2 minutes, cool in cold water, and easily separate the skin from the pulp.
- Place the prepared fruits tightly in jars.
- Fill with hot (70-80 degrees) juice and cover with boiled lids.
- Place the filled jars in a saucepan with warm water, bring to a boil and sterilize at 100 degrees, with a capacity of 1 liter - 10, with a capacity of 0.5 - 8 minutes.
- Roll up and turn the lid down.
It turned out delicious - you'll just lick your fingers! Store at room temperature on a shelf in the pantry. We use it for salads and as a side dish for pasta and meat. We use the juice as a drink or for preparing first courses instead of tomatoes.
Canned large tomatoes in slices in their own juice for the winter
Large tomatoes weighing more than 150 grams grew in the garden. Gorgeous, with tender fleshy flesh, but they just don’t want to go into the jar. To save for the winter, cut into large slices.
We will need:
Product calculation is given for 1 liter jar.
- tomatoes - how many will fit in a jar
- salt - 1 tbsp. l. without top
- sugar - 1 tsp. with a slide
- bay leaf - 1 pc.
- mixture of peppers - 5-8 pcs.
Tomatoes in their own juice for the winter with horseradish and garlic
This recipe produces delicious, piquant, special-tasting tomatoes in their own juice.
For a 3 liter jar we will need:
- tomatoes in a jar - how many will fit?
- tomatoes for juice - 1.5 kg
- horseradish - 1 tbsp. l.
- garlic - 1 tbsp. l.
The calculation of salt and sugar is given for 1 liter of juice:
- salt - 1 tbsp. l. no slide
- sugar - 2 tbsp. l.
It is difficult to talk about the exact ratio of tomatoes and juice when packaged in 3-liter jars. If the tomatoes are larger, then less of them will go into the jar, but more juice will be required and vice versa.
Preparation:
- We prepare tomato juice from discarded overripe fruits. After washing, cut them into pieces, put them in a saucepan and, stirring, boil for 10 minutes. While hot, rub through a fine sieve.
- Peeled horseradish root and garlic cloves are grated on a fine grater. I entrust this procedure to my husband; he calls it “tear out the eye.” From the grated mass we will need a tablespoon of both ingredients.
- Heat the juice again, add the prepared horseradish and garlic, salt and sugar. Bring to a boil. If you get a lot of juice, simmer longer without covering the pan with a lid. If normal, then boil under the lid for 20 minutes. Remove the resulting foam with a slotted spoon.
- Place whole tomatoes tightly in a prepared jar, pour hot tomato mixture under the neck, cover with a lid and sterilize.
- Sterilization time at 100 degrees for 3-liter jars is 20 minutes.
- Store them until winter in a cool, dark place.
Sweet tomatoes in tomato juice for the winter - “Finger lickin’ good” recipe
For a 3 liter jar you will need:
- salt - 5 tbsp. l.
- sugar - 6 tbsp. l.
- vinegar - 3 tbsp. l.
Now you know how to cook tomatoes in their own juice.
Choose from all the recipes that are most suitable for you, cook and eat with pleasure. I look forward to your feedback and wishes in the comments!