How to make tomatoes in your own juice. Recipe: Tomatoes in their own juice

Tomatoes in their own juice combines two elements at once - a delicious filling that can be used instead of sauce and, of course, pickled tomatoes.

What can be cooked according to an old grandmother's recipe! In winter, such a seaming becomes especially relevant and flies off the table first. But the old time-tested tastes sometimes get bored, and the soul requires something new, fragrant and unusual. And then it's time to get the tomatoes in their own juice.

A simple recipe for a tomato in its own juice for the winter without sterilization

Tomatoes in their own juice are a tasty and healthy snack in the winter. The tomatoes themselves can be used in cooking, and the resulting marinade can be drunk instead of juice - it is infused and becomes unusually tasty.

Today I will share with you a recipe for tomatoes in my own juice without sterilization, as well as without unnecessary impurities and additives. This recipe is quite simple to prepare, and the tomatoes are whole, even and beautiful.

We will need:

• 3 kg of not very large even tomatoes, you can plum-shaped;
• 2 kg of overripe fleshy tomato fruits;
• three large spoons of salt without top and the same amount of sugar;
• 120 ml of vinegar.

How to cook:

Tomatoes need to be selected juicy, medium-sized, of the same size and degree of maturity, and overripe fleshy tomatoes of any size are suitable for juicing.

It will be great if the small tomatoes are about the same size. They need to be washed well and with a toothpick pierce the skin in several places, at least about 4 holes need to be made. This will ensure the integrity of the fruit, they will not burst when pouring them with boiling juice.

We put them up to their shoulders in pre-washed jars.

Next we need a fill. She needs tomato juice, the purer it is, the better. So you can get it either by boiling tomatoes and rubbing them through a cloth to a puree state, either food processors or a juicer. I choose the second method, it is much more convenient and time-saving. In extreme cases, to make juice, you can grate the tomatoes and pass through gauze.

Pour the resulting tomato juice into a saucepan, boil it, and then add salt and sugar, pour vinegar. Be sure to try the filling - if the juice turns out to be tasteless, it makes no sense to make salting. At this stage, the marinade can be corrected with the addition of salt or sugar, acid. Boil the marinade and mix it with a spoon to the bottom.

After that, we pour the finished juice into jars with tomatoes almost to the top and cover them with lids, which were previously doused with boiling water.

Carefully cover the jars with a lid, close them and turn them upside down. Wrap with a blanket until completely cool.

Tomatoes prepared according to this recipe in their own juice are well stored both in the cellar and at room temperature in a dark place.

Here we have such mouth-watering tomatoes in our own juice. Cook with pleasure!

Tomatoes in their own juice for the winter - a recipe with tomato paste

The recipe for making tomatoes in your own juice based on pasta is notable for its simplicity. For him, you do not need to cut and grind tomatoes, especially if there is no combine or juicer in the house.

To make tomato juice we need:

• 150 g of tomato paste;
• 2 liters of water;
• Bay leaf;
• 4 tablespoons sugar (you can add more to taste):
• one teaspoon of salt;
• black freshly ground pepper;
• a piece of hot pepper.
• we also take 1.5 kg of small even tomatoes.

Cooking:

1. First, we need to boil water.
2. We put the tomato paste in a bowl and pour a little hot water into it, mix the mass well - tomato paste does not diverge well in a large volume of liquid.
3. Add tomato paste to a pot of water.
4. We put spices in the future juice, salt and pepper it, taste it, if desired, adjust with the help of additives. Leave the juice to boil for 5-7 minutes.
5. At this time, we wash the tomatoes well and cut off their ass, pierce the tomato with a fork on the opposite side.
6. We prepare small jars - pour boiling water over them in advance or sterilize them over boiling water for at least 7 minutes. Fill jars with tomatoes.
7. The filling is already ready - fill it up to the neck of a jar full of tomatoes.

It remains only to roll up our winter harvest and send it to the pantry. In winter, you will be surprised by the pleasant taste of this salting!

Recipe tomato in own juice with citric acid

Citric acid is an excellent preservative that does not have harmful additives and is not harmful to our health. This method of preservation will pleasantly surprise you with its simplicity and speed. And jars preserved with citric acid never explode.

For a 3-liter jar of tomatoes, we will take:

• small tomatoes - about 2 kg;
• 8 pieces of black peppercorns;
• 1 teaspoon citric acid powder;
• 8 pieces of allspice;
• 3-4 cloves of garlic;
• 2 bay leaves;
• a few bell peppers;
• to prepare the filling, we use 4 kg of overripe tomatoes.

Cooking:

1. For this recipe, we will try to reduce our efforts and will not strain the filling, we will cut the overripe tomatoes into smaller ones and send them to a large saucepan.
2. Now we need to put the jars on sterilization for 10 - 15 minutes and start preparing the filling.
3. We put the chopped tomatoes on the fire, boil for 10 minutes and add pepper and garlic to them.
4. We taste the marinade, put citric acid, salt and add sugar if the tomato filling is not sweet. The marinade should cook for about 10 more minutes. In this seaming, in addition to whole tomatoes, there will also be chopped ones, as for sauce.
5. We put pepper and lavrushka in jars at the bottom, put tomatoes in rows, chopped on both sides.
6. We cut the pepper into quarters and lay it out in the remaining unfilled places.
7. Pour the marinade into prepared jars and immediately roll them up, closing them with a lid soaked in boiling water.

It remains only to wait for our salting to cool down and enjoy its interesting taste!

Sweet tomatoes in their own juice for the winter

Salting two in one, which does not require much effort in cooking!

For the marinade we need:

• 4 tablespoons of sugar;
• 2 tablespoons of salt;
• 2 - 3 peas of allspice,
• 3 cloves.

How to cook:

First, we will blanch the tomatoes. Bring 2 liters of water to a boil.

On each tomato we make an incision with a cross.

Gradually dip all the tomatoes in boiling water for 1 - 2 minutes, take out each batch with a slotted spoon and lower it into cold water.

We clean the tomatoes from the skin - if you have blanched them correctly, this will not be difficult.

We fill the jars with tomatoes, sprinkle with salt and sugar, put cloves and pepper.

We prepare a saucepan in which all the jars will fit, put them in it and pour water so that it reaches the neck of the jars. Sterilize jars under closed lids for 25 minutes.

After that, we roll up the banks and remove them to cool.

Cooked tomatoes have a sweet and delicate taste, tinged with the aroma of cloves. When cooking, they shrink a lot, so it is better to spread one of the cans over all the others, hammering them to the top after sterilization.

Tomatoes in own juice with horseradish and garlic

We roll up sweet tomatoes using purchased tomato juice - 2 liters. In any case, you can take any kind of juice of your choice.

Ingredients:

• hard, slightly unripe tomatoes - 2 kg;
• bell pepper - 250 g;
• chopped horseradish - a quarter cup;
• garlic - a quarter cup;
• salt and sugar - 4 tablespoons each with a small slide.

Cooking:

1. Pour the prepared juice into a saucepan and leave to boil.
2. We throw salt, sugar, seasonings of your choice into the marinade, gently mix the mixture and leave to boil for 4 to 5 minutes.
3. Place the tomatoes in rows in a jar and sprinkle them with a tablespoon of sugar.
4. Grind horseradish rhizome with a meat grinder or grater.
5. We do the same with garlic.
6. For the indicated number of tomatoes, we need to take a quarter cup of already ground garlic and horseradish.
7. In each jar you need to put 4 tablespoons of chopped horseradish and garlic
8. Fill jars with tomatoes with prepared juice and pasteurize them for 15 minutes.

We roll the resulting pickle and get beautiful tomatoes “in the snow” in our own juice!

Bon appetit and see you for new recipes!

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Tomatoes in their own juice are a very tasty preparation for the winter. Appetizing, juicy tomatoes are perfectly complemented by fragrant, refreshing juice. The appetizer is good as an addition to main courses, and is also used to make pizza, soup, sauces and gravy. Any housewife, trying to cook tomatoes in this way, uses the chosen recipe from year to year.

To prepare a tomato in its own juice, fruits of the same size, elastic, without cracks and damage are selected. When preserving as a whole, it is better to take medium or small tomatoes; for preservation in slices, you can take medium and large vegetables. They are washed in running water and laid out in a colander to dry. After drying, they are ready for conservation.

The best recipes for tomatoes in their own juice for the winter

Tomatoes in their own juice can be prepared in several ways. Any of the recipes for this winter preparation have their own zest and are liked by everyone without exception. Tomatoes in their own juice are a great addition to meat and fish dishes, and fragrant, tasty juice can simply be drunk or various sauces and dressings can be prepared on its basis.

Ingredients:

• 2.5 kilograms of tomatoes;
• 1 liter of tomato juice or 1.5 kilograms of fruit for juice;
• 3 tablespoons of sugar;
• 3 tablespoons of salt;
• 2 grams of red ground pepper;
• 0.5 teaspoon of citric acid or 2 tablespoons of 6% wine or apple cider vinegar;
• 1 tablespoon of vegetable oil;
• 4 umbrellas of dill;
• 4 cloves of garlic.

Cooking:

Tomatoes are pierced with a needle or a toothpick, and tightly placed in sterilized jars (they are sterilized in the oven for 10 minutes), garlic and dill umbrellas are placed between them.

For the preparation of tomato juice, sweet, fleshy fruits are taken. To get juice from tomatoes, the peel is removed. To do this, in a pot of hot water, tomatoes are lowered in portions for 2 minutes. Then they are taken out and sent to cold water. The peel is then easily removed from the surface of the fruit.

Tomatoes are cut into slices and passed through a juicer, meat grinder or crushed with a blender. When using a meat grinder or blender, the juice, if desired, can be filtered through gauze, a sieve.

The prepared juice is poured into an enamel pan. It is put on fire, when boiling, salt, sugar, pepper, vegetable oil are added. After boiling, it is cooked for 10 minutes, citric acid or vinegar is added before turning it off. When cooking, the emerging foam is removed with a slotted spoon.

The finished drink is poured into jars with tomatoes. The jars are covered with sterile lids and placed in a pan for sterilization. A cloth or gauze is lined at the bottom of the container. Hot water is poured into the pan over the shoulders of the jars.

Sterilization lasts 15 minutes. Then the jars are removed from the pan with tongs, corked with lids, installed upside down and wrapped in a blanket until cool. The cooled cans are sent to the pantry.

Ingredients:

• 5 kilograms of tomatoes;
• Tomatoes for juice or 3.5 liters of ready-made tomato juice;
• Salt - to taste.

Cooking:

Banks are washed, steamed in the oven or microwave. The lids are covered with boiling water.

Tomatoes for juice are passed through a meat grinder. The juice is heated in a saucepan, salt is added. After boiling, 3-5 minutes are detected, after which the fire is turned off.

Tomatoes are placed in jars. They are poured with boiling water, covered with lids and left to stand for 10 minutes. The water drains. Tomatoes are poured with boiling tomato juice and twisted with lids. Banks are placed under the covers upside down until completely cooled. Then they can be sent to storage.

Tomatoes in their own juice without vinegar: video

Ingredients:

• 2 kilograms of soft, large tomatoes for juice;
• 2 kilograms of dense fruits;
• 5 tablespoons of salt;
• 6 tablespoons of sugar;
• 8 peas of allspice;
• 3 tablespoons 6% wine or apple cider vinegar.

Cooking:

Metal canning lids are placed in boiling water for 5 minutes.

Sterilized jars are filled to the top with tomatoes. Large tomatoes are scalded with boiling water and cooled under running cold water. The fruits get rid of the skin and scroll through a meat grinder. Salt, sugar and allspice are laid out in the juice. The pot is set on fire. After boiling, the juice is simmered over low heat for 10-15 minutes. When cooking, the emerging foam is removed.

While the juice is being prepared, boiling water is carefully poured into the jars of tomatoes. Banks are covered with lids and left to stand for 10 minutes. The water is drained, and the procedure is repeated again.

Then, a tablespoon of vinegar and hot tomato juice are poured into each liter jar. The container is twisted with a lid and cooled upside down under a blanket. The cooled cans are sent to the cellar, pantry.

Tomatoes for the winter in their own juice without sterilization and without vinegar: video

Ingredients:

• 5 kilograms of tomatoes;
• 2 tablespoons of salt;
• 2 tablespoons of sugar.

Cooking:

3 kg of peeled tomatoes are scrolled in a meat grinder and boiled for 15 minutes, salt and sugar are added.

2 kilograms of medium-sized, dense washed tomatoes are cut, put in a saucepan and poured with boiling water. The container is covered with a lid and left for 20 minutes.

The skin is removed from the tomatoes. They are placed 2/3 in sterile jars and poured with boiling juice. Banks are twisted, wrapped in a blanket (upside down) until completely cooled.

Tomatoes in own juice. Easy way: video

Ingredients:

• 4 kilograms of tomatoes;
• 1 tablespoon of apple cider vinegar per liter of juice;
• 1 tablespoon of salt per liter of juice;
• 4 tablespoons of sugar per liter of juice;
• a pinch of cinnamon;
• 6 cloves.

Cooking:

Tomatoes for juice (2 kilograms) are blanched in boiling water for 3-4 minutes, then cooled in cold water. The skin is removed from the fruit. Peeled tomatoes are cut into slices and placed in a saucepan and chopped with a blender. Salt and sugar are added to the tomato mass. The pot is put on fire. The juice is brought to a boil. The fire decreases when boiling, and the juice boils for 20 minutes.

Washed tomatoes are pierced in the stalk area with a toothpick to a depth of 1 centimeter. Tomatoes are tightly laid in sterilized jars. Tomatoes are poured with boiling water and left for 10 minutes. After 10 minutes, the water is poured into the pan, brought to a boil, boiled for 3 minutes and poured into the jars again for 2-3 minutes. Small tomatoes do not need refilling.

The water is drained and the tomatoes are immediately poured with boiling juice under the very neck. There must be no air left in the jar!

The container is corked with lids, turned upside down, wrapped in a blanket and left for a day until it cools completely.

Ingredients:

• 5 kilograms of tomatoes;
• 3 onions;
• a head of garlic;
• 3 bell peppers;
• 3 tablespoons of salt;
• 5 heaping tablespoons of sugar;
• 1.5 tablespoons of citric acid;
• 4 bay leaves;
• 4 currant leaves;
• 4 sprigs of dill or parsley;
• 24 peas of a mixture of peppers;
• 8 cloves.

Cooking:

Sprigs of parsley or dill, currant and lavrushka leaves are placed in sterilized jars. In each jar, cut peppers in half, sliced ​​\u200b\u200bgarlic, cloves and a mixture of peppers are laid out in half. For spiciness, you can take an additional chili pepper, peeled from seeds.

3.5 kilograms of tomatoes are cut from the bottom and dipped in boiling water. After 10 minutes, they are removed and the skin is removed from them. Peeled tomatoes are cut in half or into 4 parts and sent to jars.

1.5 kilograms of soft tomatoes are randomly crushed and combined with a chopped onion. Tomatoes with onions are mashed with a blender.

The saucepan with the resulting mass is sent to the fire, sugar, salt, citric acid are added. You can add a pinch of cinnamon to the juice to taste. The drink boils for 5 minutes. The emerging foam is removed with a slotted spoon.

Tomatoes are poured with boiling juice and covered with lids. Banks are placed in a pot of water. Tomatoes in their own juice are sterilized for 7 minutes.

Finished blanks are clogged with lids, turned upside down, wrapped in something warm until cool, and then sent for storage.

Ingredients:

• 4.5 kilograms of cherry tomatoes;
• 4 kilograms of soft tomatoes for juice or 3.5 liters of ready-made juice;
• 90 grams of salt.

Cooking:

Cherries are sorted according to the degree of maturity. Soft and mature ones are poisoned for juice, and strong ones are sent to jars.

Soft tomatoes are passed through a meat grinder and rubbed through a fine sieve. The juice is poured into a saucepan, salt is added and put on fire. Juice is constantly stirred. The emerging foam is removed with a slotted spoon. The juice is boiled until the foam disappears completely.

Hard tomatoes are placed in a colander, dipped in boiling water for 2 minutes. Then they are cooled in cold water. The skin is removed from them. Prepared tomatoes are tightly packed in jars. They are filled with hot (80 degrees) juice, covered with boiled lids.

Banks are placed in a pot of warm water. After boiling water, 10 minutes are detected. Then the jars are removed from the boiling water, rolled up, turned over with the lid down. After cooling, the blanks are sent to storage.

Tomatoes are one of the most favorite preparations for everyone who makes conservation for the winter. Each housewife has several proven recipes that are used year after year. By cooking tomatoes in your own juice only once, any of the above recipes will be on a par with others previously used, or completely replace them.

Tomatoes in their own juice are one of the best options for canning tomatoes, which in this way are very tasty, natural, retain their beneficial properties and are suitable for preparing various dishes with tomatoes. We close the tomatoes in their own juice for the winter.

Tomatoes in their own juice, a recipe for harvesting for the winter by Elena Timchenko

These tomatoes in their own juice are very tasty, here you can eat a canned tomato and drink tomato juice. Tomatoes are two in one.

Tomatoes in own juice easy recipe

Very easy and practical recipe there is a use for large, and soft, and slightly crushed tomatoes. What you need for cooking:

• Large, ripe tomatoes for juice
• small tomatoes
• Salt and sugar
• Allspice Peas
• Bay leaf
• Cloves and cinnamon (optional)

Sort the tomatoes - large, crumpled, soft tomatoes will go for juice, smaller tomatoes - in jars.
Scroll the tomatoes selected for juice through a meat grinder, pour the juice into a saucepan and put on a small fire. For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five peas of allspice, six bay leaves. After the juice boils, remove the foam, boil the juice until the foam stops forming (12-15 minutes).

At the same time, boil water in another saucepan. Arrange the tomatoes in prepared jars, pour boiling water over them and cover with lids. Place a thick towel on top. Let the tomatoes stand while the tomato juice cooks. Then drain the water, pour boiling juice over the tomatoes and immediately roll up. Turn over, wrap with a blanket and leave to cool completely.

A 3-liter jar contains two kilograms of tomatoes and a liter of tomato juice.

Tomatoes in own juice in slices: prepare the juice and close

The lazy way to cook tomatoes in your own juice

To prepare tomatoes according to this recipe, we need:

• Tomatoes - 1 kg;
• One medium-sized beet;
• One daikon radish;
• Garlic and greens.

We wash the tomatoes and make several punctures with a toothpick. Now we make a filling for tomatoes: grind daikon, beets and a couple of tomatoes to puree in a blender along with salt, sugar, garlic (2 tablespoons each or to taste).

We also add pepper and vinegar (two teaspoons) there. Bring the filling to a boil, boil for ten minutes and pour tomatoes into it.

The tomatoes will be ready in three days. Watch the video for the cooking process:

Recipe for tomatoes in their own juice for the winter without vinegar from Ovkuse.ru

Ingredients (for 3 1L cans):

• 3 kg small tomatoes,
• 2 kg large tomatoes,
• 60g salt
• 50g sugar
• for flavoring - peas of allspice or cinnamon.

Rinse small tomatoes, chop with a wooden toothpick in several places, place tightly in sterilized 1 liter glass jars. Randomly chop large tomatoes, put in an enamel pan, cover with a lid and heat without boiling, then rub the hot tomato mass through a sieve - you get tomato juice. Add sugar and salt to the juice (calculation: for every 1.5 liters of juice, 1 tablespoon of sugar and salt), add (optional) 1 pinch of cinnamon for every 500 ml of juice. Pour the juice into a saucepan, bring to a boil, remove the foam, pour the boiling juice into jars to small tomatoes. Put jars with tomatoes in water, cover with lids and sterilize in boiling water for 8-10 minutes, then roll up, turn upside down and wrap in a warm blanket until cool.

Tomato juice made from large tomatoes can not be rubbed through a sieve, if its uniformity is not too important, in which case you just need to remove the skin from the tomatoes, scalding them, then cut and then mash, then puree, after which you can add the passed through press garlic and allspice.

Tomatoes in their own juice for the winter: the subtleties of cooking

1. If you want to use tomatoes harvested for the winter in their own juice for cooking various dishes, then before laying them in jars you can remove the skin, pour boiling water for a few seconds.
2. To bookmark the bank, you need to use medium-sized tomatoes of the same degree of maturity(either all brown or all red). These tomatoes should not be soft.
3. Here are the ones that are used for cooking fills should be fleshy, juicy, very ripe, soft.
4. If you want to get delicious canned tomatoes, check that they and fresh were delicious, but too sour and after harvesting will be sour.
5. Any spices, except salt, can be omitted, but salt acts as a preservative, so you can’t do without it in the process of preparing tomatoes canned in your own juice. Cinnamon, sugar, pepper are optional. Too much salt is also not worth putting - add exactly as much as indicated in the recipe.

When a tomato, as they say, is a shaft, you can’t think of any ways to save the crop! Pickled, salted, in the form of juice or tomato paste, as a base for fiery adjika or tender lecho - tomatoes look great in all preparations. And how good tomatoes are in their own juice for the winter - this is both an appetizer and delicious juice, as they say, two-in-one!

In order to cook tomatoes in their own juice for the winter, you will need two types of tomatoes - not too large, dense and fleshy, and overripe, full of juice and even with slight damage, there is nothing wrong with that, all bad places can be cut out.

So, first we prepare the tomatoes for juice. Overripe fruits must be crushed in any way - in a meat grinder or with a blender. You can go the way described in pre-revolutionary cookbooks: cut the tomatoes into slices and put them in a saucepan. Put on a slow fire and steam, warm, not boiling. Then rub the mass through a sieve. Juice will be obtained without skin and seeds. However, tomato puree, obtained using modern kitchen devices, can also be rubbed through a sieve to get rid of the seeds. And you can leave everything as it is, it's already a matter of taste.

Dense, fleshy tomatoes, which we will fill with tomato juice, can be peeled. To do this, cut the skin at the stalk and dip the fruits in boiling water for 3-5 minutes, and then transfer them to cold water, in which you put ice. Such a technique with a shock temperature difference makes it easy to remove the skin without affecting the pulp. If you do not want to mess around, you can leave the skin, but in this case, be sure to make a few punctures with a wooden toothpick in the stalk area. This technique will keep the tomatoes intact.

It is better to cook tomatoes in their own juice for the winter without vinegar, so you will get an absolutely natural, healthy product that you can safely give to children. However, if you want to make the appetizer spicier, you can add vinegar, black and red ground pepper and other spices to taste. And we bring to your attention a few simple recipes.

Tomatoes in own juice (classic recipe)

Ingredients:
3 kg small tomatoes,
2 kg overripe tomatoes for juice
3 tbsp Sahara,
2 tbsp salt,
bay leaf, allspice peas - to taste.

Cooking:
Wash small tomatoes, prick the stalk with a toothpick. You can remove the skin if you wish. Place prepared tomatoes in sterilized jars. Grind overripe tomatoes in any way, pour into a saucepan and add salt, sugar and spices to it. Boil, reduce heat and simmer for 4-5 minutes. Pour boiling juice over tomatoes in jars, cover with boiled lids and set to sterilize. To do this, pour enough water into a wide saucepan so that it reaches the shoulders of the cans, boil. Put a rag on the bottom so that the jars do not burst. Sterilize jars within 10 minutes of boiling. Roll up, turn over, wrap well until completely cooled. Store in a dark place.

Tomatoes in their own juice (with sterilization)

Ingredients for a 2-liter jar:
2 kg tomato,
½ tsp salt,
1 pinch of citric acid.

Cooking:
Sterilize two-liter jars. Remove the skin from the tomato by making an incision and scalding them with boiling water. Remove the stems. Pour salt and citric acid into the bottom of the jars and fill them with tomatoes. A few tomatoes will not fit, it's okay, after sterilization the tomatoes will settle, and you will report them. Place the filled jars in a wide saucepan, after placing a towel under them, pour boiling water up to the shoulders and put on fire. Cover jars with boiled lids. Sterilize jars within 30 minutes of boiling. After 20 minutes, open the lids and with a spoon, which you must pour over with boiling water, press the limp tomatoes. Add the remaining tomatoes and press down well with a spoon so that the juice that stands out from the tomato rises to the neck. Cover the jars again and sterilize for another 10 minutes. Roll up, turn over, wrap up.

Tomatoes in their own juice without sterilization

Ingredients:
2.5 kg small tomatoes,
2.5 kg overripe tomatoes,
3 tbsp salt,
9% vinegar - 1 tsp each for every liter of juice,
ground black pepper, ground cinnamon - to taste.

Cooking:
Rinse small tomatoes and prick with a toothpick in the places where the stalks are attached. Cut the overripe tomatoes into slices and place in a saucepan. Put on fire, warm up and then wipe through a sieve. Return the tomato juice to the saucepan, add salt and vinegar (a teaspoon per liter of juice), a pinch of black pepper and cinnamon on the tip of a knife and put on fire. Bring to a boil, reduce heat and simmer for 20 minutes, skimming off foam. Pour boiling juice over the tomatoes in jars and roll up immediately. Turn over, wrap.

Tomatoes in own juice "Amazing"

Ingredients:
small tomatoes,
overripe tomatoes for juice
garlic - to taste and desire,
sweet pepper - to taste,
dill umbrellas,
currant and cherry leaves,
black peppercorns, allspice peas,
2 tbsp sugar - for every liter of tomato juice,
1 tbsp salt - for every liter of tomato juice.

Cooking:
Chop small tomatoes. Place washed greens, spices, garlic cloves and a couple of sweet pepper rings on the bottom of sterilized jars. Fill jars with tomatoes. Fill with boiling water, cover with lids and leave to warm up. When the water has cooled, drain it and fill the jars with boiling water again. Pass overripe tomatoes through a meat grinder or cut into slices, heat and wipe through a sieve. Add salt and sugar, boil, remove the foam and pour the tomatoes in jars with boiling juice, draining the water from them first. Roll up, turn over.

Tomatoes in their own juice for the winter can be made especially piquant if you add horseradish grated on a fine grater (about a tablespoon) to the juice.

Tomatoes in own juice (with tomato paste)

Ingredients:
2 kg medium-sized tomatoes,
500 ml tomato paste,
1 liter of water
2.5 tbsp Sahara,
½ tbsp salt,
5-6 peas of allspice,
1 tbsp apple cider vinegar
greens - to taste and desire.

Cooking:
Rinse the tomatoes, dip in boiling water for a couple of minutes, then pour over ice water. Remove the skin, arrange in sterilized jars and pour boiling water over. Drain the water after a few minutes. Mix water with tomato paste, add the rest of the ingredients and boil. Pour the boiling filling over the tomatoes in the jars and roll up immediately. Turn over, wrap.

Good luck preparing!

Larisa Shuftaykina

At the beginning of August my husband always says: Don't roll so much this year!" But my mom and I don't listen. We get a lot of home preservation, but almost everything is eaten during the winter. In a special respect among households, sweet-salty tomatoes in own juice.

Tomatoes for the winter at home

Today we will tell you how to cook very sweet pickled tomatoes for the winter. Here are 6 homemade recipes for you. Try this season to surprise your loved ones with truly delicious tomatoes!

All cooking methods require tomato juice. Prepare it ahead of time. For these purposes, use a juicer, meat grinder or blender. Then bring the juice to a boil and boil for 30 minutes, removing the foam. Add salt, pepper to taste, if needed.

"Natural" without vinegar

In winter, these tomatoes can be used as you like. They are perfect for pilaf, meat, pasta or borscht. And if you sprinkle with onions and pour oil, a five-minute snack is ready! It takes a little fiddling with the preparation, but it's worth it. The list of ingredients is for one 0.5 liter jar. Choose medium-sized fleshy cream tomatoes or any other with dense pulp.

INGREDIENTS

• 400 g tomatoes
• 200 ml tomato juice
• 0.5 tsp salt
• 1 tsp Sahara

COOKING

Spicy tomatoes with horseradish and garlic

INGREDIENTS

• 1.2 kg tomatoes
• 1 l tomato juice
• 1 st. l. Sahara
• 1 st. l. salt
• 1 st. l. vegetable oil
• 3 art. l. grated horseradish
• 5 garlic cloves

COOKING

Delicious "naked" tomatoes

INGREDIENTS

• 1.2 kg tomatoes
• 1 l tomato juice
• 2 tbsp. l. Sahara
• 1 st. l. salt
• 1 tsp 6% vinegar
• 3 garlic cloves
• 0.5 tsp black pepper

COOKING

"Lick your fingers" without sterilization

INGREDIENTS

• 1.2 kg tomatoes
• 1 l tomato juice
• 3 black peppercorns
• 1.5 st. l. salt
• 1.5 st. l. 6% vinegar
• 3 bay leaves
• 1 st. l. Sahara
• 3 garlic cloves
• a pinch of red pepper
• a bunch of basil or other herbs

COOKING

Spicy Tomatoes Quickie

INGREDIENTS

• 4 kg tomatoes
• 3 liters of tomato juice
• 6 art. l. Sahara
• 5 st. l. salt
• 1.5 st. l. 6% vinegar
• 6 bay leaves
• 1 tsp black peppercorns
• 3 cloves
• a pinch of cinnamon
• 0.5 tsp nutmeg

COOKING

"Mysterious"

The secret of this preparation is that yellow peeled tomatoes are hidden in red tomato juice. A special set of spices emphasizes the unusual taste of tomatoes.

INGREDIENTS

• 1.2 kg yellow tomatoes
• 1 l tomato juice
• 3 art. l. Sahara
• 1 st. l. salt
• 0.5 tsp citric acid
• 5 garlic cloves
• 5 black peppercorns
• 5 allspice peas
• 3 bay leaves
• 0.5 tsp thyme

COOKING

No one will argue that tomatoes are very tasty. And if you add garlic and spices to them, you get a great snack. So wash the jars and get ready for the vegetable market! Tomato season is in full swing, now is the time to start making delicious homemade preparations.

These easy recipes for pickled tomatoes are sure to please everyone at home. And some may become your favorites. Save recipes and share them with friends on social networks.

And you canning for the winter? Share your recipes in the comments!