Hello dear readers! We are slowly preparing for the harvesting season. After all, a lot of vegetables are ripe now. Today I would like to describe a simple recipe for cooking tomatoes in own juice for the winter. This method requires a separate article with analysis.

We all want to be able to enjoy pickled tomatoes in the winter cold. I very often use this particular marinating option. The end result is very tasty. These tomatoes can be used anywhere. They go very well as a snack for the second course. Can be used in cooking cabbage soup. And the juice is drunk with a bang.

The recipes that we will analyze are very simple. I will try to clearly show each step with photos. And you will have no doubts. You can cook really tasty food. My family and friends will be delighted.

They are also good for preparing salads for the winter. I liked the recipes of one wonderful author. Here, you can read https://sekreti-domovodstva.ru/salaty-iz-pomidorov-na-zimu.html. Good and easy to prepare recipes. I recommend watching it.

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Let's start analyzing the methods of preparing red vegetables

A simple recipe for tomatoes in their own juice: canned without sterilization

Let's start the topic of preparations. Tomatoes are one of the main vegetables used for canning. The first method is not entirely ordinary. We will use orange tomatoes as they produce a good harvest. Orange varieties include pineapple and orange. Mainly used in salads.

We will make tomato juice from these varieties. It certainly won't turn out bright red. But it does have a high content of vitamin C.

And we'll lay down the tomatoes small size pepper-shaped. Everything is very simple. We will roll it up without sterilization.

Don't look at the fact that we are using yellow and orange tomatoes as a fill. You can use any variety. Take whichever is larger.

What you need (approximate calculation) for 1 liter of tomato juice:

• Sugar - 1 teaspoon
• Salt - 1 tablespoon

Usually 2 kilograms of tomatoes yield about 1 liter of juice.

Let's start preparing:

1. My vegetables are very good. We cut those that will be used for juice. We pass them through a juicer or meat grinder. There is not much difference. Just a juicer separates the peel from the pulp.

A mixer will also work.

2. Pour the juice into the pan. In this case, we got 4 liters. Place the pan on the fire and at the same time add salt and sugar. As a result, pour in 4 teaspoons of sugar and 4 tablespoons of salt with a small pile. Mix everything. After boiling, cook over low heat with constant stirring for about 10 minutes.

The foam can be removed if desired

A simple way to sterilize in the microwave

3. While the tomato juice is boiling, sterilize the jars using the microwave. You can take the ferry, but it’s more convenient. We put the jars in the microwave. If standing up does not fit, we place it on its side. Add a little water to each jar. We launch on a few minutes.

4. Next, put the tomatoes in sterilized jars. We do not prepare the tomatoes in any way. We do not cut or pierce them. You just need to wash them thoroughly. Ours are plum-shaped and small in size. The jar needs to be filled completely to the top.

You can also skin the tomatoes.

5. The next step is to fill the filled jars with boiling water. Just to have boiling water. Pour in slowly so that the tomatoes do not burst. Leave in this state for 10 minutes, while closing the lids.

Just scald the lids with boiling water before doing this.

6. Our tomatoes are warmed up. Next, drain the water from each jar. And the last stage comes. Carefully pour hot tomato juice into jars. Fill to the very neck. Don't pay attention to the fact that the juice is orange. We just used pineapple rubbish.

7. Screw the lids onto the jars tighter. And immediately turn it over. Cover with a warm towel. We are waiting for it to cool completely. Then we transfer it to a cellar or cool place.

Ready. They turned out to be a beautiful color. The cooking technology is so simple that very little time is spent on the whole process. And in the summer, tomatoes will delight not only with color, but also with taste.

Tomatoes in their own juice for the winter - cook without vinegar

Again, they are easy to prepare. They turn out very tasty. So to speak, an analogue of tomato paste. They can be used in marinades and sauces. An excellent addition to various dishes. We will cook without sterilization, vinegar and citric acid.

I will take into account 7 cans, each with a volume of 1 liter

We will need:

• Small dense tomatoes - 4.5 kilograms
• Tomatoes for filling - 3.5 kilograms
• Sugar - 6 tablespoons
• Salt - 5 tablespoons
• Allspice - 5 pieces
• Bay leaf - 4 leaves

Step-by-step preparation:

1. Wash and dry the tomatoes thoroughly. Place in sterilized jars.

2. Cut the second type of tomatoes into 4 parts and pass through a meat grinder.

You can use soft tomatoes for filling. In principle, any will do.

3. We got 3 liters of tomato juice. Pour it into a saucepan and add salt and sugar according to the recipe.

If desired, you can add allspice and Bay leaf

Mix and put on fire.

4. While we are preparing the tomato filling, fill our jars of tomatoes with boiling water. Cover with lids and a towel.

5. Remove the foam from the filling. From the moment it boils, cook over low heat for 10-15 minutes. As soon as the foam stops forming, it is ready.

6. Drain the cooled water from the jars. Fill in tomato filling. Roll up the lid, tightening tightly. Turn over and cover with a towel. Leave until completely cooled. The tomatoes turn out aromatic and tender in taste. Preserved in this way, they are stored very well both in a cool place and in an apartment.

You can also omit salt and sugar from the tomato sauce if you wish.

Read more additional ones. The article contains various variations of preparation. It will be interesting.

Delicious tomatoes without sterilization with tomato paste

Now let's look at another one interesting way. And we will use tomato paste, or rather homemade. Of course you can use what you bought. The author explains canning at each stage in an interesting and step-by-step manner.

Products described in the video

• Tomatoes - 5 kilograms
• Salt - 1//2 tablespoon
• Sunflower oil - 1 tablespoon

Dear subscribers, as promised, we have discussed in great detail how to preserve tomatoes in their own juice for the winter. And how can you prepare them without sterilization without vinegar and citric acid. It turns out that you can also do without spices. But this is optional.

Cook with pleasure. If you liked the recipes, rate and like them. Share recipes with family and friends. Leave your comments. No one will be left unanswered. I wish you happiness and goodness! And delicious tomatoes.

Today we are preparing tomatoes in our own juice for the winter. For this we need fresh, ripe and whole tomato fruits. This cooking method is reminiscent of fruit and berry compotes. Tomato fruits in this topic can be canned with skin and

We will not consider tomato fruits that have defects - limp, too misshapen or ridged, underripe or unevenly ripened, bruised, moldy or diseased.

For all recipes, tomatoes must be thoroughly washed in water to remove all contaminants. And only fruits with minor defects can be used to prepare tomato juice.

Tomatoes in their own juice - a proven recipe for the winter without vinegar

Preparing the recipe:

To prepare the recipe we will need tomato juice in large quantities. To do this, you can use the attachment to a meat grinder to squeeze out juice. Tomatoes are cut into pieces and placed in the receiving hole of the meat grinder.

In this attachment, the pulp goes into one hole, and the tomato juice is poured down the tray into another hole.

You can simply pass the tomatoes through a meat grinder and rub the mass through a sieve.

We ended up with a full pan of concentrated tomato juice.

Now we will cook tomatoes in their own juice for 2 liter jars. Jars must be clean and sterilized. A 1 liter jar of tomatoes requires half a liter of tomato juice.

Take a 1 liter measuring cup, fill it with juice and pour it into another pan.

And add another ladle for evaporation.

Pour one level tablespoon of salt and one teaspoon of granulated sugar into the second pan.

Place the second pan with one liter of tomato juice on the fire and cook for 5 minutes from the moment it boils. Stir occasionally.

We begin to place whole tomatoes in jars. To do this, cut off the stalk with a knife.

Perhaps you have special device To remove the stalk of tomatoes, use it. In the photo there is a device for removing strawberry tails - it was perfect for our case.

We put the tomatoes in the jars to the very top without any spices. Fill the jars with tomatoes with boiling water.

Cover the tops of the jars with sterilized lids and leave for 10 minutes.

Then, put a lid with holes on the jar and pour out the water. We don't need her.

Pour the prepared tomato juice into the jars of tomatoes.

We close the tin lids with a machine.

Turn closed jars upside down.

Wrap the jars until they cool completely.

The recipe for tomatoes in tomato juice is ready.

Tomatoes in their own juice with garlic, sweet pepper, spices and herbs

Preparing the recipe:

We prepare three liter sterilized jars.

I like medium sized tomatoes.

We pierce each stalk with a knife so that the tomatoes warm up well.

In each jar we put: peppercorns, a celery leaf and a bay leaf.

Place three cloves of garlic in water for 10 minutes to thoroughly clean it. Peel the garlic cloves.

Place tomatoes in jars and chopped garlic cloves on top.

Fill each jar with hot boiled water.

Cover the jars with lids and a towel for 20 minutes.

Cut the pepper into small slices.

Place the chopped peppers in the bowl in which we will cook the tomato juice.

Prepare tomato juice in a blender. To do this, cut the tomatoes into pieces.

This is how you get homogeneous tomato juice in a blender bowl.

Pour the juice into a container with the chopped peppers. Salt to taste and mix.

After 20 minutes, put a gauze on the neck of the jar of tomatoes and drain the water.

Then pour another clean boiled water into the jars. hot water(second time).

Cover with lids on top for 10 minutes.

Tomatoes in their own juice for the winter - video recipe with vinegar

In winter, the fruits are eaten whole with pleasure, or you can prepare a salad, sauce, or season soup.

Tomatoes in a tomato for the winter with sterilization

Required:

• 3 kg of ripe small-fruited tomatoes
• 2 kg large ripe tomatoes
• 80 g salt
• 50 g sugar

Preparation:

1. Wash small-fruited tomatoes and prick them in several places with a pointed stick.
2. Place the prepared tomatoes in jars up to their shoulders.
3. Cut large tomatoes into pieces and heat in a saucepan with a lid, without bringing to a boil.
4. Rub the hot mass of tomatoes through a large sieve.
5. Dissolve salt and sugar in the hot tomato mixture and mix well.
6. Then pour the tomato mixture over the tomatoes in the jars so that the level of tomato juice is 2 cm below the edges of the jar.
7. Sterilize liter jars in boiling water for 10 minutes.

Heat sterilization is the main method of canning vegetables. This method is based on the cessation of biochemical processes and the destruction of pathogenic microflora under the influence of high temperature.

Delicious tomatoes in their own juice - video recipe for 3 liter jars

You have learned recipes for preparing tomatoes in their own juice for the winter, whole fruits with skin. In the next article you will learn how to prepare tomatoes for the winter without skin

There is one universal dish, a wonderful appetizer that is especially popular in winter time. It's about about tomatoes in their own juice. What it is? How to cook it? You will learn everything in this article.

Tomatoes in their own juice are marinated tomatoes for which tomato juice serves as brine. In the classic version, apart from salt and tomatoes, no other ingredients are used, which makes this appetizer much healthier than similar preparations doused with a large amount of vinegar.

The consistency of these tomatoes is very tender, and the taste of the “marinade” they produce is to die for!

This is usually consumed both as an independent snack and as some kind of addition to the main dishes. Soups are also prepared using tomatoes in juice, vegetable stew and various sauces.

Below are 5 popular recipes cooking at home. We prepare for the winter and more. Simply with tomatoes or with the addition of additional vegetables, with or without herbs and spices. There are also a couple of videos here where everything is shown and explained in detail.

Recipes

Classic tomatoes in their own juice (without salt and vinegar)

This recipe can be called simple and the most natural, since we do not use vinegar or even ordinary salt. Everything for natural taste.

As I said earlier, these tomatoes are suitable for stews, sauces, tomato soups and other things, since the composition does not contain any additives that affect the taste.

We will cook with sterilization, but if without it, then we will only have to store it in the refrigerator and not for very long.

Ingredients for a 0.5 liter jar:

• Tomatoes – 400 g.
• Tomatoes for juice – 300-400 g.

How to cook

1. Tomatoes should ideally be small in size, such meaty varieties. They will keep their shape and are simply tastier when preserved.
2. Those that are used for juice can, on the contrary, be wrinkled, unsightly, and in some places even unripe. We pass them through a juicer or a meat grinder. As a last resort, you can just take tomato juice in boxes.
3. The resulting mass is placed on the fire and brought to a boil. Next, cook over medium heat, stir constantly, skim off the foam. Total time cook for approximately 45 minutes.
4. Back to whole tomatoes. We wash them and make a shallow cross-shaped cut on top of each one.
5. Fill with boiling water and leave for 5 minutes. Next, drain the water and remove the skins from the tomatoes. Some people cook with it, but, as for me, this peel then resembles a plastic bag.
6. Sterilize the jar and place peeled tomatoes in it. If desired, you can cut them into slices - it will fit more.
7. Fill with boiling water tomato juice, cover with screw caps and place in a water bath. Sterilize for about 15 minutes in almost boiling water. Next, twist the jar, turn it over, cover it with a towel and leave until it cools completely.

By the way, I previously published an article about how . This is in case you have a lot of unripe tomatoes, or simply if you want something tasty and original.

A simple recipe for tomatoes in their own juice for the winter without sterilization

I think this option is not only simple, but also the most delicious! And all because, besides tomatoes, there is also bell pepper and various spices.

For convenience, we will use tomato paste. We will dilute it and get the juice, and we will cook the tomatoes in it. Yes, all the ingredients will undergo a long cooking process so that you don’t have to further sterilize them later.

Ingredients:

• Meaty tomatoes – 6-7 kg. (for several cans at once);
• Sweet bell pepper – 14-16 pcs.
• Tomato paste – 20 tbsp. spoon;
• Water – 3 tbsp. spoons;
• Vegetable oil – 3 tbsp. spoons;
• Sugar – 15 tbsp. spoon;
• Salt – 6 tbsp. spoon;
• Cloves – 2 tbsp. spoons;

Let's start cooking

1. Core the bell pepper and chop it finely. You can even put it through a meat grinder.
2. Pour water into a saucepan, stir in salt, sugar and tomato paste. Add cloves there too. Turn on the stove and wait for it to boil.
3. At the end add 3 spoons vegetable oil, preferably refined.
4. Place chopped peppers and washed tomatoes (whole) into a large saucepan and carefully pour hot tomato juice into them. Stir a little and bring to a boil again.
5. Turn on low heat and simmer the tomatoes for about 15 minutes. While the tomato mass is boiling, sterilize the jars and lids with boiling water.
6. Fill the jars with tomatoes along with the tomato filling and immediately screw the lids on tightly. Then everything is standard: turn it over, wrap it and wait for it to cool. Then we put it in a dark, cool place.

Spicy tomatoes in tomato juice

And here the whole highlight is in the addition large quantity spices. We will also do without vinegar and other preservatives here. Thorough cooking and simply rinsing with boiling water will ensure sterilization and long shelf life.

By default, we roll up whole tomatoes, but if you wish, you can cut them into slices.

We will need:

• Small tomatoes – 2 kg.
• Tomato juice – 3 l.
• Salt – 5 tbsp. spoon;
• Sugar – 6 tbsp. spoon;
• Bay leaf – 6-8 pcs.
• Black peppercorns – 3 tbsp. spoons;
• Cloves – 1-2 tbsp. spoons;

Preparation

1. Rinse the tomatoes with water, then make several punctures in each with a fork or toothpick. This is to prevent them from bursting when heated.
2. Boil water, fill the jars to the top, and cover the top with lids. Let them stay like this for now.
3. Now let's move on to the juice. Pour it into a saucepan, add all the herbs and spices (pepper, bay leaf, salt, sugar, cloves). Stir, bring to a boil, cook for 5-7 minutes.
4. Drain the hot water from the cans and immediately pour in the boiling tomato juice. They poured it in and rolled it up with lids. That's all, actually! All that remains is to put it in a dark place, cover it with something warm, and the jars themselves should be upside down.

Spicy with garlic

Simple, aromatic and a little spicy - everyone will like it! If you wish, you can also add hot ground pepper.

Required Products:

• Beautiful fleshy tomatoes – 1.5 kg.
• Tomatoes that you don’t mind – 1.5 kg.
• Garlic – 12 cloves;
• Sugar – 3 tbsp. spoons;
• Salt – 1.5 tbsp. spoons;
• Sunflower oil (odorless) – 1 cup;
• Vinegar (70%) – 1 tbsp. spoon;
• Black peppercorns – 10 peas;

Cooking process

1. Wash good tomatoes, cut out the stems, and cut them into quarters.
2. Grind the remaining tomatoes through a meat grinder (you can use a blender or even a juicer). Pour into the pan, add salt, butter, sugar, pepper. Turn on medium heat and wait for it to boil, stirring frequently.
3. While we put the tomato slices and garlic cloves into jars.
4. The tomatoes have boiled, boil for 15 minutes, at the end add the vinegar essence, mix and pour into jars.
5. Cover with lids and, to be sure, sterilize for an additional 15 minutes (in a microwave, double boiler, or simply in a water bath).
6. Roll up the lids, turn the jars over, wrap them in a blanket and wait until it cools down.

Recipe for tomatoes in their own juice for the winter (original with onions)

The essence is the same here, but with a small nuance that will pleasantly surprise anyone who decides to try this snack.

The trick is that we stuff each tomato with a slice of onion. As a result, it is thoroughly saturated with onion juice, and the onion itself retains a pleasant crispness.

Ingredients:

• Tomatoes – 3 kg.
• Tomato juice – about 2 liters;
• Salt – 50 g for each liter of juice;
• Bay leaves - several;
• Garlic cloves – 5 pcs.
• Onions – 2 large heads;

How to make this blank

1. Peel the tomatoes from the stems, plus make a small depression for a piece of onion.
2. Chop the garlic cloves a little, and also cut the onion into small pieces.
3. Fill glass jars with boiling water for 5-10 minutes, then pour out the water and begin to put tomatoes in them. Take the first one, insert a piece of onion and a piece of garlic inside. We do this with everyone.
4. Sprinkle the remaining onion pieces over the contents of the jars.
5. Bring the juice to a boil, dissolve salt in it, add pepper and bay leaf. Once it boils, simmer for another 10 minutes.
6. Now remove the lids, quickly pour into jars and close immediately. Since we will not do sterilization, these jars should be stored cool after cooling, preferably in a cellar or refrigerator. This way they will last longer and will not sour.

• As it was said somewhere at the beginning of the article, choose dense varieties of tomatoes and preferably small ones if you want them to retain their shape even after several months of preservation.
• Whether or not to remove the peel is a personal matter for everyone. Some people don’t like this skin because it then becomes very dense and gets in the way. For some it doesn't matter. To quickly remove the skin, pour boiling water over the tomatoes for a couple of minutes, making a shallow cut on them.
• In addition to red ones, you can also use green tomatoes. This does not change the cooking technology, but the taste becomes different, and some may even like this option more.

Tomatoes in their own juice complement any dish, especially in winter. However, just like lecho and crispy cucumbers. Tomato juice can be used to quench thirst or make sauces based on it.

At the beginning of the barbecue season, I always hide a jar of delicious tomatoes in order to prepare a spicy sauce for lamb or pork. And since the jars with this preparation are among the first to fly away, this can be very difficult to do. You gape a little and that’s it – there’s nothing to make sauce from.

Most the best option– use your own tomatoes from the greenhouse or grown outside (weather permitting). But even store-bought ones make excellent preparations. When I didn’t have a dacha yet, I bought it at the market.

You need to use two types of tomatoes - some will go in a jar, others (large ones) for juice. I like to roll up jars of cherry tomatoes. This is convenient (they fit more compactly in the jar), and the Ox Heart variety is used for filling. They are meaty, very tasty - the preparations with them are simply “finger-licking”.

IN Soviet times When I was just taking my first steps in mastering the production of food preparations for the winter, recipes were passed down from mother to daughter and down the line, or they were exchanged at work and with neighbors. This recipe turned out to be complicated for me.

My family never made such a twist, but I really wanted to try it, because homemade always tastes better. Since I’m not in the family, I went to the offices at work with the question - who prepares the delicious food? To my surprise, there were only two people who were connoisseurs of this dish.

I made my own from two recipes and tested it on my family and guests. I’ve been using it for over 25 years – not a single jar has ever exploded, the tomatoes turn out tasty, moderately sweet and always go out with a bang. Well, what can I say, it’s truly finger-licking good.

You will need:

• Small tomatoes
• Fleshy ripe tomatoes
• Sugar

I don't include quantities because I never measured them in this recipe. Yes, and it’s impossible to say exactly, because... everything is individual and depends on the variety, ripeness, juiciness of the varieties.

For 8 liter jars I needed 3 liters of ready-made tomato juice.

• I wash and dry the tomatoes on a towel.
• I sterilize jars in the oven. It's faster that way. I wash it with soda, put it on a sheet and keep it in the oven for 15 minutes at 160 degrees. Then I open the door and let it cool without taking it out.
• I select small, dense specimens to put in jars. I make punctures with a toothpick at the base of the stalk in 3-4 places. This is necessary so that the skin does not peel off.
• I put them tightly in jars and set them aside for a while.
• To obtain juice, the fruit must be peeled. I heat a saucepan with water and place a container with cold water next to it. One by one, in portions (if there is a lot), I throw the fruits into hot water and let them sit for two minutes. I take it out and put it in the cold. Then I easily remove the skin from the surface.
• I cut it into several parts for convenience. Now we need to make juice. There are several options here. If I make a lot of preparations, I put them through a meat grinder. If there is only a small amount of tomato, I use a blender.

Tomato seeds do not interfere with the taste; they are not even noticeable. But if you are very sensitive or want a more gentle result, use a juicer

• I place the finished juice in a saucepan. For three liters I use 3 tbsp. l salt and 4 tbsp. Sahara. The taste is delicate, moderately sweet and moderately salty. Boil for about 10 minutes. Don’t forget to remove the foam with a slotted spoon.
• When the marinade is ready, carefully pour it into jars, cover with prepared metal lids and place in a saucepan. I put a cloth on the bottom so that the glass bottom does not come into contact with the metal and does not burst when heated. Pour hot water into the pan.

Make sure that there is not too much difference between the internal content and the external one.

Sterilize liter jars for 15 minutes, 0.650 gram jars are enough for 10 minutes.

Carefully remove and roll up. Turn it over - make sure it is rolled up tightly and nothing leaks out. Keep it in this form under a warm blanket until it cools completely.

I usually store it in the kitchen cabinet. They stand quietly all winter.

The most delicious tomatoes in their own juice - a recipe for centuries

Proven recipe delicious snack for dinner it will allow you to diversify the menu, surprise your guests, and pamper yourself.

For a 3 liter jar:

• Large, soft tomatoes for juice
• Small, dense fruits – 2 kg
• Sugar
• Allspice
• Wine vinegar 6%

Wash and dry small specimens.

Remove the skin from the large ones and grind them in a meat grinder.

Fill the sterilized jars to the top with tomatoes and place tightly.

Place the pan with the juice on the fire. For three liters of juice, use 6 tbsp. granulated sugar, 5 tbsp. salt, 6 peas of allspice. After boiling, simmer over low heat for 10-15 minutes, skimming off the foam.

While the juice is preparing, carefully pour boiling water from the kettle into the jars of tomatoes, cover with clean lids, and let stand for 10 minutes. Add salt and repeat the procedure again.

Then pour a tablespoon of wine or apple cider vinegar into a (liter) jar and pour in hot tomato juice. Screw on the lid and cool under the blanket.

A simple recipe for tomatoes in tomato juice from the store without sterilization (without vinegar)

A simple, easy and practical recipe to prepare without sterilization or vinegar. Using ready-made juice for filling reduces canning time.

You will need:

• For 5 jars (1.5 l)
• Small tomatoes – 5 kg
• Tomato juice – 3.5 l
• Salt - to taste

We wash the jars and steam them in the oven.

Pour boiling water over the lids.

Heat the juice in a saucepan, add salt to taste if necessary and boil for 3-5 minutes.

Place tomatoes in jars, add boiling water, cover with lids and leave for 10 minutes.

Drain the water and fill it with freshly boiled tomato juice and roll up the lids.

Place under blanket until completely cool.

Recipe for cooking peeled tomatoes in tomato paste

This option is suitable if you have a small amount of small-sized tomatoes. It’s a pity to twist them into juice - in this case, tomato paste will come to the rescue.

Ingredients for 5 cans of 700 grams:

• Tomatoes – 4 kg
• Water - 2 liters
• Tomato paste - 1 can - 380 grams
• Salt - 1 tbsp. spoon
• Sugar - 2 tbsp. spoons
• Vinegar essence 70% - 2 teaspoons
• Bay leaf - 3 pcs.

First of all, let's prepare the jars in the usual way.

Then remove the peel from the tomatoes. To do this, make a cross-shaped cut on the side opposite the stalk.

Place a pan of water on the fire. When the water boils, reduce the heat, but do not turn it off. We place a cup with cold water. As the water in the cup heats up, it must be changed to cold.

Dip the cut tomatoes into hot water, hold for 30 seconds and transfer to cold water. As temperatures change, the skin peels off on its own. Remove the stems and place the peeled tomatoes in sterilized jars.

When all the fruits are peeled and placed in jars (as tightly as possible), pour boiling water over them, cover with a lid and leave for 10 minutes to warm up.

Prepare the marinade from water, spices, and tomato paste. Lastly, add the essence. Warm up for 3 minutes.

Pour out the water and add the marinade. Roll up and cool.

Video - How to cook tomatoes with horseradish and garlic

Adding spices makes the preparation familiar spicy taste and garlic aroma.

Prepare:

• Tomatoes
• Garlic
• Bell pepper
• Horseradish leaves and root
• Sugar

Preparation:

• We select fruits of the same size and put them in jars.
• There are also horseradish leaves and a few black peppercorns.
• For juice, grind the tomatoes in a blender. Put on fire and boil with spices. For 2.5 liters of juice – 2 tbsp. salt, 4 tbsp. Sahara.
• Grind in a meat grinder Bell pepper(250 g), ¼ part each of garlic (finely chopped) and horseradish root (grated). Mix with juice.
• Fill the jars with hot marinade.
• Sterilize and roll up the lids.

Sliced ​​tomatoes for the winter without peel (peel) with vinegar

For this preparation, fruits of different sizes are suitable, but always fleshy and dense. Can be used to make sauces, for pizza or as a seasoning for soup.

You will need for a 1 liter jar:

• Tomatoes – 5.5 kg
• Salt – 1 tsp.
• Sugar - 1 tbsp.
• Vinegar 9% - 1 tbsp.

This amount yielded five liter jars.

We make cross-shaped cuts on the side opposite to where the branch is attached.

Pour over the prepared fruits hot water and hold it there for 15-20 seconds. After the designated time, the skin will be easily removed.

Remove the stem and cut into four parts if the tomatoes are large or into two if not very large. Place tightly in the jar. There is no need to pre-sterilize it; just wash it with soda.

Having laid half the tomatoes, add salt and sugar, continue to add tomatoes on top.

You even need to tamp them down a little, otherwise when they warm up they will settle and you will end up with an incomplete jar.

We put a towel in the pan, place the jars covered with lids, and pour in water (cold or warm). When the water boils, reduce the heat and sterilize for 15 minutes (liter), 10 minutes (0.5 liter). A couple of minutes before the end, pour vinegar into the jar.

Carefully remove and seal. Wrap in warm clothes and leave to cool. No need to turn over.

All recipes are not complicated and are quite easy and simple to prepare. Work hard now, and in winter you will delight yourself and your loved ones delicious tomatoes in its own juice.

Tomato slices in their own juice - tasty, healthy and universal blank for the winter. Such tomatoes are a real lifesaver for any housewife. Tomatoes added in their own juice during the cooking process will enrich and decorate the taste of any dish - from sauces and gravies to soups, pastas, various stews and casseroles.

On our website there are several options for such a blank: and.

If it weren’t for the stage of peeling the tomatoes, the recipe could also be called the laziest, it’s so simple and easy to prepare tomatoes according to this recipe.

Preserved in this way, with the addition minimum quantity additional components, tomatoes have a fresh natural taste, are undemanding to storage conditions and are an excellent basis or a bright addition to a wide variety of dishes.

Prepare the ingredients according to the list. To preserve tomatoes in slices in their own juice for the winter using this recipe, you can use any variety of tomatoes. I have a mixture of cherry tomatoes and “cream”. You will also need regular (not sea) table salt and a little citric acid.

Wash the tomatoes and remove the stems. Using a skewer or toothpick, pierce the skin in several places.

Pour boiling water over the prepared tomatoes and leave for a few minutes.

Peel the tomatoes. To do this, drain the hot water and place the tomatoes in a container with cold water. After this, the skin will separate from the pulp and peeling the tomatoes will be very easy.

Add 1-2 pinches of salt to the bottom of each jar and a little citric acid on the tip of a knife. Depending on the size, cut the peeled tomatoes into halves or quarters and place in prepared sterilized jars.

Fill the jars by packing the tomato slices tightly. When placing tomatoes, shake the jar periodically so that there are no air pockets left. Use a tool of suitable diameter to press the layers of tomatoes tightly. This is the case when a reverent approach is not needed. During such manipulations, some of the juice will be released while the tomatoes are being placed in jars.

Cover the filled jars of tomatoes with lids and place in a container with warm water. Bring water to a boil and simmer for 40 minutes. I use 0.5 liter jars, if you use larger jars, increase the time proportionally.

At the end of the sterilization process, close the jars of tomatoes in their own juice with prepared sterilized lids. Turn over and wrap until cool.

For comparison, on the left in the photo are tomatoes canned in their own juice, doused with tomato juice prepared separately. On the right are tomatoes prepared according to this recipe. Depending on the variety and juiciness of the tomato, the juice may turn out more transparent or, on the contrary, thicker, with an intense color.

Tomato slices in their own juice are ready.

Instead of citric acid, you can also use lemon juice or vinegar in small quantities, but I prefer citric acid, since, unlike the first two options, it does not give a noticeable and pronounced aftertaste.