Pickled tomatoes without skin. Tomatoes in their own juice without skins

There are many recipes for peeled tomatoes for the winter, because people have long noticed that it is much more practical and tastier to eat these vegetables in this state. Interesting cooking methods and additional ingredients will also add a “zest” to each prepared product. Therefore, these recipes can be useful to every housewife.

For recipes in which tomatoes are rolled whole, small vegetables are needed (up to 4 cm in diameter). Creamy tomatoes are perfect. Fruits that have mechanical damage or other flaws are rejected.

A simple method to quickly get rid of the peel

Getting rid of the skin on tomatoes is easy if you know how to do it:

• tomatoes are sorted and washed;
• make cross-shaped incisions on the soft side;
• carry out blanching for 2 minutes;
• cool under running cold water;
• remove the skin, starting from the incision - after that it departs easily.

Blanching is a short-term treatment with boiling water or steam. The procedure is done using a colander, or vegetables are placed directly in the container.

Cooking options

There are many different recipes involving skinless tomatoes today, and some of them will be discussed below.

Classic recipe

What could be easier than the classic rolled tomatoes? With the help of such seaming, it is easy to prepare tomato sauce, and they are also wonderful with various side dishes.

Components:

• tomatoes;
• garlic cloves;
• salt;
• vinegar solution 9%.

Tomatoes are blanched and skinned. Each of them is cut into 4 parts, and the trace of the stem is removed. Tomatoes are tightly folded into prepared jars and garlic cloves cut into slices are placed between them. Sprinkle the contents of the jars with salt and fill the jars to the neck. Pour in the vinegar. Sterilize 3-liter jars for 45 minutes.

When the tomatoes are stacked tightly, the juice will act as a liquid. Tomatoes after sterilization will decrease in volume.

in the marinade

This recipe turns out to be very tasty and tender, although it takes some effort to make pickled tomatoes in this way.

Components:

• tomatoes;
• black peppercorns;
• allspice peas;
• parsley leaves or root;
• sugar and salt;
• vinegar solution 9%;
• water.

Prepared tomatoes are laid out in sterilized 3-liter jars tightly to each other. Pour boiling water over them and leave for 10 minutes, closing the lids. After that, the water is poured into a container and the marinade is boiled on it. To do this, bring it to a boil, put sugar and salt there, and at the end pour in table vinegar. The finished filling is returned back to the banks. Before rolling pickled tomatoes put spices and spices.

"Five Minute"

These instant pickled tomatoes have a spicy taste - they will be indispensable for lovers of "spicy".

Components:

• tomatoes;
• dill greens;
• a head of garlic;
• half a red pepper;
• sugar and salt;
• 9% acetic solution;
• water.

Prepare the tomatoes. In parallel, cook the marinade. To prepare it, they take a pot, pour water, put sugar and salt, and after boiling, pour in a portion of vinegar, turn it off and cool.

Prepare spicy ingredients: wash and cut dill and pre-peeled garlic. The pepper is freed from the seed and also cut into half rings. Tomatoes are put in jars mixed with prepared ingredients. Pour warm marinade and incubate for 24 hours at room temperature. Roll up.

Peeled tomato appetizer

This appetizer tastes amazing, gourmets will definitely like it!

Components:

• tomatoes;
• red pepper pods;
• garlic cloves;
• parsley;
• granulated sugar and salt;
• vinegar.

Opt for medium-sized tomatoes, but they should be fleshy and ripe. They are prepared for blanching and get rid of the skin. Then cut into 2 or 4 parts and cut out a place from the stem. In parallel, prepare the marinade. To do this, wash and chop carrots and red pepper pods. After that, they are put into a meat grinder, as well as garlic.

Chopped parsley, salt and sugar are added to the resulting mass of vegetables. Mix it thoroughly and pour in the vinegar. The preparation of the vegetable marinade is completed.

At the end, they take a closing tray and place slices of vegetables tightly next to each other. From above, this layer is watered with this fill and the next layer begins to be laid, and so on. After filling the container, close it with a lid and take it out to the refrigerator for 8 hours.

After this time, the tomatoes will get the flavor of the filling and will be very tasty. This dish will be a great addition to meat and side dishes.

In own juice without vinegar

Very good tomato without skin as a snack. And they are added to the first and second courses, make gravies and sauces. This product can be obtained in two ways:

Components:

• part of a small tomato;
• part of large tomatoes;
• salt and sugar.

In small-fruited vegetables, the skin is removed and packaged in prepared jars on the shoulders. Large tomatoes are pureed with a blender. Then you need to heat the tomato mass to a boil and pour the tomatoes into it. After that pasteurized at a temperature of 90 degrees. The duration of the procedure for cans with a capacity of 0.5 liters is half an hour, 1 liter - 35 minutes, and 2 liters - 40 minutes. Then you should roll up.

in brine

This recipe is already very many years old, and it is prepared in a barrel or other container. Very appetizing spicy salted tomatoes come out of it.

Components:

• tomatoes;
• black currant leaves;
• granulated sugar and salt;
• laurel leaf;
• black peppercorns;
• allspice peas;
• dry mustard powder;
• water.

Currant leaves are placed at the bottom of the dishes, then hard, slightly green tomatoes without skins. In parallel, you need to prepare a portion of the brine. To do this, sugar, salt, black and allspice, bay leaf are added to the water. The contents of the saucepan are brought to a boil and cooled. Then they put dry mustard and defend.

Make sure the brine becomes transparent.

Then they pour tomatoes into them, put a clean rag on the surface of the vegetables and oppress. Take out to a cool place.

With added honey

The presence of honey in seaming with tomatoes is a very interesting combination; gourmets will not remain indifferent to this recipe.

Components:

• tomatoes;
• garlic cloves;
• dill umbrellas;
• horseradish and black currant leaves;
• peppers white and black peas;
• coriander seeds;
• granulated sugar and salt;
• 9% acetic solution;
• water.

The bottom of 3-liter jars is filled with prepared ingredients: dill, the top of horseradish and currant leaves, peeled and chopped garlic. Then add peppercorns and coriander. At the same time, tomatoes are prepared and, peeled, they are packaged in jars.

Then take a large container and heat the water in it to a boil. Pour into each jar and hold for up to half an hour, closing the lid. After this time, put a watering can lid on the container and decant the liquid back into the pan where it was first heated.

Heat, bring to a boil and pour vegetables a second time for half an hour. Pour back into the pot and heat again. Sugar, salt and honey are added to this fragrant water. Boil for a few minutes and pour in table vinegar, turn off. The third time the marinade is finally poured into 3-liter jars. Cork.

with garlic

Recipes with garlic make seamings more fragrant and appetizing, and if there is a lot of it, then spicy.

Components:

• tomatoes;
• bulb onions;
• heads of garlic;
• black peppercorns;
• basil leaves;
• salt and sugar;
• vinegar solution 9%;
• water.

First, all spicy vegetables are prepared: they are washed, and onions and garlic are peeled before that. Cut the onion into 4 parts and pour over salted boiling water along with garlic. Remove the skin from the tomatoes after blanching.

Then the process of putting ingredients into jars begins. Start with garlic and onions, then add tomatoes and basil. In parallel, prepare the marinade. To do this, salt, granulated sugar and pepper are poured into boiling water, and at the end - table vinegar. Pour into jars and hold for up to half an hour. After this time, drain through the lid-watering can and bring to a boil again. Pour into jars and seal.

Salted canned tomatoes

The recipe, in which lightly salted tomatoes, also has enough of its adherents.

Components:

• tomatoes of the same size;
• black peppercorns;
• Bay leaf;
• salt and sugar;
• vinegar solution 9%;
• water.

Tomatoes are prepared and skinned by blanching. Then the garlic cloves are cleaned and crushed. At the same time, the brine is boiled. Water is poured into the pan, in which, after boiling, put a bay leaf, pepper, salt and granulated sugar. Boil for a couple of minutes and turn off. When the liquid cools a little, pour in table vinegar.

Put the tomatoes in a saucepan of sufficient size, sprinkle with chopped garlic and pour the marinade and keep in the refrigerator for 48 hours. Appetizing dish is ready!

How to preserve preservation in winter

Rolled jars like a cool and dark place, so they should be stored either in a refrigerator, or in a cellar, or in a pantry. The storage period should not exceed 12 months.

If you bought pork along with the skin, and there is almost no fat under the skin, then most likely it will not work like salting.

And if it does, then it is unlikely that anyone will like such a dish.

It is, of course, a pity to throw away greasy skins, because you paid money for this weight.

Therefore, we offer delicious pork skin recipes that you can cook at home.

Pork skin roll on the festive table

Ingredients:

• pork skin
• ground black pepper
• grated garlic
• chopped bunch of greens
• a handful of onion skins

Cooking:

1. Sprinkle a layer of bacon on the inside with pepper, garlic, herbs, salt.

2. Roll tightly and tie with string for strength.

3. Boil onion skins in a decoction for about an hour.

4. Cool and before serving on the festive table, cut the roll across like a sausage.

Roll of pork skins with stuffing

Ingredients:

• skin
• pork or chicken
• garlic
• pepper
• Bay leaf

Recipe:

1. Put the skin on a cling film with fat up, placing a few bay leaves under it. Rub with garlic and salt.

2. Cut the pork into small pieces and beat with a hammer.

3. Spread the beaten meat on the skin, pepper and salt.

4. Roll tightly into a roll and tie with cooking string.

5. Wrap cling film around the roll in 2-3 layers, without tightening it tightly, so that there is some room for the broth that will stand out during cooking.

6. Dip the roll in a saucepan of salted water and bring to a boil.

7. Cook for 2 hours on very low heat.

8. After cooking, place the hot pork skin roll under a slight pressure.

9. Once cool, refrigerate.

10. When the broth between the film and the roll turns into jelly, remove the film and serve the finished dish on the table, after cutting it in portions.

If you have very little pork skin left, which is not enough for an independent dish, then you can freeze it, and then add it when cooking borscht or cabbage soup for richness of the broth.

Also, the skin of a pig is put in a saucepan when cooking jellied meat, because with it a very rich broth is obtained.

Boiled pork skins

Ingredients:

• skin
• peppercorns
• Bay leaf
• bulb

How to do:

1. Rinse the skins, peel, put in a saucepan with unpeeled onions, pour water so that the skin is just covered, bring to a boil and simmer over low heat for 3 hours.

2. In the middle of cooking, remove the onion, salt and pepper.

3. When the water is almost boiled away, add crushed garlic, stir and turn off the heat.

4. Place the skins in a bowl lined with cling film and press down with a weight on top.

5. Put in the refrigerator overnight to cool.

Snack for beer from fried pork skin

Ingredients:

• pork skin - 200-250 g
• pepper
• coriander
• paprika
• garlic
• vegetable oil

Recipe:

1. Take a peeled, hairless, pork skin, about 200-250 g.

2. Cut into not very long strips.

3. Sprinkle with pepper, ground coriander, paprika and salt.

4. Leave for 10-15 minutes to marinate the skins.

5. Pour oil into a preheated pan and fry the skins over high heat until crispy on both sides.

6. At the very end of frying, add some chopped garlic.

7. Place on paper towel to drain excess fat.

Calories: Not specified
Cooking time: Not indicated

Tomatoes have the ability to cleanse the body of cholesterol, make blood vessels more elastic and prevent the formation of cancer cells in the body. Eating tomatoes in your daily diet is very beneficial. But not only fresh vegetables have medicinal properties on the body, pickled tomatoes also retain all the properties inherent in fresh varieties.

The recipe for making very tasty and quick pickled tomatoes without a skin, which are pickled literally in a day and are not stored for a long time, as they are prepared not as, but as an option for eating right now.

For this type of pickling, it is necessary to choose small, ripe fruits with a fleshy structure. Rose or cherry varieties work well. If you use large tomatoes, then you need to cut them into halves or quarters so that they marinate better. Cut the vegetables after the skin has been removed from them.
The tender pulp manages to marinate literally in a day, and the tomatoes acquire a slight shade of sourness and the aroma of spices. Well-chilled pickled tomatoes without skins will be an excellent addition to hot potato dishes, meat, as well as an independent cold appetizer.



Cooking Ingredients:
- small, fleshy tomatoes;
- vinegar - 20 ml.;
- bay leaf - 2-3 pieces;
- sugar - 2 tablespoons;
- salt - 3 tsp;
- allspice - 10 peas;
- dill - sprig;
- water.

Recipe with photo step by step:

We make on each tomato not a large and not a deep cruciform incision. This will make the skin come off much easier.

Put the tomatoes in a deep container and pour boiling water for one minute. Drain hot water, replacing it with cold.

After the tomatoes have cooled, carefully remove the skins from them.

We put the prepared tomatoes in a clean jar and pour warm water.




If desired, you can put a sprig of dill on the bottom of the jar.

Drain the water into the pan, so we measured the required amount of liquid for the marinade. If you plan to close pickled tomatoes in two jars, then this procedure is repeated with the second.

Add spices, salt and sugar to the pan and put on a gentle fire.

After boiling, reduce the heat and continue to boil for a couple of minutes, after which we set the pan aside until the marinade cools. Do not worry when the marinade is cloudy, as in the photo. These are pieces of tomatoes that will then settle to the bottom of the jar.

When the marinade has a temperature of no more than 30 degrees, add vinegar to it and immediately pour the prepared tomatoes in jars.




All is ready. Let them marinate at room temperature.
Quick pickled tomatoes without skins are ready to eat on the second day. We recommend covering the jar with gauze so that the tomatoes can breathe.




We recommend storing pickled tomatoes in the refrigerator.
Bon appetit!

We offer you a simple recipe for pickled tomatoes without peel for the winter. Juicy, dense, tender tomatoes, spun with sweet crispy bell pepper slices, filled with a spicy marinade with spices. Preservation turns out sweet and sour and a little spicy thanks to spicy garlic. In winter, such tomatoes are useful not only as a fragrant snack, but also as a raw material for tomato borscht dressing. They can also be added one at a time to different dishes, such as vegetable stew or meat sauce. Moreover, you can use not only tomatoes, but also sweet peppers, which are also saturated with all the juices.
The highlight of this blank is that we roll the tomatoes without peel. So they are much better saturated with marinade, and it is more convenient to eat them.



You will need:

- 1.2 kg of tomatoes,
- 1/2 bell pepper,
- 1 liter of water,
- 2 - 4 cloves of garlic,
- 5 peas of allspice,
- 2 tablespoons salt,
- 5 peas of black pepper,
- 4 tsp vinegar,
- 2 tablespoons Sahara,
- 2 bay leaves.




We choose small ones for twisting, which will be easy to put in a jar. They also need to be firm enough not to soften in the marinade.
We wash the vegetables and make a small incision in the shape of a cross on each top. Place in a small bowl and cover with boiling water.

Then, after a minute, drain the boiling water and fill the bowl with tomatoes with cold water. After such blanching, the removal of the skin is greatly facilitated. Remove the skin and set aside for now.

Let's get the marinade. To do this, mix water with spices. Don't add vinegar just yet. Pour it in after the marinade boils. Everything, he is ready!

In sterilized jars, lay out the peeled and medium-sized chopped garlic cloves. We also lay out a couple of slices of Bulgarian.
It must first be cleaned of seeds and divided into thin pieces.

We spread the tomatoes, not ramming too hard so as not to crush them.
And pour boiling, fragrant brine blanks for preservation.

It remains only to twist the cans more tightly and send to cool in a warm, dry place. Do not forget to turn the containers upside down and wrap them well with a blanket.
Tips: for marinating, tomatoes of the "cream" variety or any other small size but firm structure are very suitable. Cherry should not be preserved in this way. They are too delicate and can wrinkle under their own weight.

Bon appetit.
Old Lesya

Love a snack of fresh tomatoes, then you've come to me. In the summer-autumn period, I often prepare daily tomato snacks. The last time they were presented, and now for the first time I cook pickled tomatoes without skins, which after 48 hours can be eaten as a snack. Ready-made tomatoes acquire a sweetish-spicy taste during pickling and they want to be eaten with great pleasure.

Tomatoes for this snack must be used not large, plump, healthy and without signs of spoilage. For a change, you can add tomatoes and yellow.

In addition to the main ingredient, we also take onions, garlic, dill, and red non-hot peppers. Who does not prefer too spicy, then you can replace it with red sweet bell pepper.

As seasonings and spices, you can choose a list according to your desire and taste, I like to add ready-made French mustard with grains of sugar, a little vinegar or lemon juice.

Ready-made pickled tomatoes without skins will perfectly complement any meat dish, potato and chicken dishes.

According to the recipe, marinated tomatoes without skins are prepared as follows:

1. First, rinse the selected tomatoes under running tap water.

First, rinse the selected tomatoes under running tap water.

2. Now let's prepare the main ingredients for making a delicious snack. The recipe for this delicious snack includes the following ingredients: tomatoes, onion, capsicum, fresh dill, table vinegar 9%, sugar, salt, ready-made French mustard with grains, garlic, vegetable oil. The weight of the set is indicated in the recipe.

Preparation of ingredients for marinated tomatoes without skins

3. After that, in the upper part of the tomatoes, make cuts crosswise, so that later you can place the spicy filling there and the finished snack is well soaked.

Make criss-cross cuts at the top of the tomatoes.

4. Pour boiling water over the tomatoes and hold for 2-3 minutes.

Pour boiling water over tomatoes
Finely chop the dill

6. We supplement the filling with chopped onion half rings, garlic pressed through a garlic press and speckled capsicum.

We supplement the filling with onions. garlic and capsicum

7. Put the contents of the filling in a bowl and mix well.

Mix stuffing well

8. Now let's move on to the tomatoes: peel and evenly fill inside with previously prepared minced vegetable. To help cooks, so that the skin of tomatoes is better cleaned, after blanching, immediately move it into ice water and it easily and smoothly leaves.

Filling prepared tomatoes with minced vegetables

9. At the final stage, put the stuffed tomatoes in a convenient dish and pour over the brine prepared according to the specified recipe.

We spread the stuffed tomatoes in a convenient dish and pour the brine

10. We send the snack to the refrigerator and in a day, or even earlier, we take it out and eat.

We send a snack to the refrigerator and eat in a day

Components:
tomatoes - 1.5 kilograms;
onions - 2 heads;
fresh dill - 1 large bunch;
red pepper - one pod;
garlic - 4-5 cloves;

For brine;
water - 1.5 liters;
salt - 70 grams;
table vinegar - 140 milliliters;
vegetable oil - 100 milliliters;
sugar - 150 grams.