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

If you like to rest your family with pickles, then try to prepare skinless tomatoes for the winter: this way they turn out to be more tender and very tasty.

You will not regret the efforts expended on this, the main thing is to choose the right recipe for winter preparation.

Harvesting tomato without skin, the most delicious recipes for the winter

Pickled Tomato Skinless Recipe

In order to pickle fruits without peel, you will need to spend a little less than an hour on it.

For 5 servings take:

• 800 grams of dense, medium in size, tomato,
• 3 bay leaves,
• a little garlic (one piece is enough),
• half a bell pepper
• allspice peas,
• dill,
• a tablespoon of ground salt
• 200 milliliters of pure water,
• a couple of tablespoons of vinegar.

Rinse the tomatoes and carefully remove the stems from them.

To easily and quickly get rid of the peel, put a pan on the fire, half filling it with water. When the water in the pot is hot, put in the tomatoes, count to 20, then remove them with a slotted spoon and immediately transfer them to a bowl of cool water.

Wait only two minutes, then carefully pierce the peel with a fork and peel all the fruits manually with your fingers.

In pre-prepared sterile jars, put dill (do not be afraid to put it with whole umbrellas), laurel, pepper and garlic. Add the peeled tomatoes to the spices, put the Bulgarian pepper on top.

Take care of the marinade - it does not take long to prepare.

Pour water and vinegar into a saucepan and add salt to it. When the water boils, turn off the marinade and pour the tomatoes over it so that they stand in it for 10 minutes.

After the specified time has elapsed, drain the marinade back into the saucepan, boil and refill the jars with it.

Now spin them clean lids and turn over - the marinade should mix well. After cooling, remove the workpiece to a suitable storage location.

Peeled tomato appetizer

The following recipe is suitable as tasty snack, additions to dishes for lunch or dinner.

As for the varieties, both ordinary, medium in size, and smaller tomatoes, cherry tomatoes, are suitable. Use only one variety.

Try to choose ripe, but not overripe fruits, otherwise their flesh will be softer than necessary, and after removing the peel and putting them in a jar, you will get tomato porridge.

Elastic vegetables with thin skins work best.

You will need very few ingredients:

• tomatoes,
• cilantro,
• garlic.

After making sure that the tomatoes are not damaged, rinse them carefully. Greens also need to be washed well and left to dry on a towel.

Boil some water in a saucepan, put the tomatoes in a suitable plastic basin, and then pour them with this water. Pour the vegetables in such a way that the water completely covers them. After a couple of minutes, remove and transfer the tomatoes to another container. Wait for them to cool down a little, otherwise you will burn yourself when removing the skin.

Make a neat cross-shaped incision on the skin of each tomato and, prying it with a knife, begin to remove the skin very slowly and carefully.

Here the tomatoes are ready, peeled - which means it's time to put them in a jar. Do this slowly and do not try to tamp the fruits more tightly, because this way you risk damaging or even crushing them. At the same time, it is advisable to try to fill the bank completely (as far as you can).

After cutting, put them in a jar of tomatoes, but do not mix - the greens should remain on top.

Boil water for the brine and add salt to it, then pour it over all the tomatoes. Be sure to use the brine hot!

You don't need to sterilize the jars, so just roll them up and hide them under a warm blanket all night. Banks can be removed in the morning.

Your appetizing preparation ready for the winter and without vinegar.

Skinless tomatoes in their own juice

And another recipe fast harvesting tomatoes for the winter without a peel, where sterilization is not required.

• Tomatoes (about 800 grams),
• 10 grams of sugar
• 30 grams of salt
• 320 grams of tomato juice,
• two grams citric acid.

We clean the tomatoes according to the already known method: first we wash them properly, then put them in a colander and lower them into boiling water in a saucepan for two minutes.

We take out, cool quickly (cool water will help out here) and carefully get rid of the skin on all tomatoes.

After cleaning, the fruits will need to be rinsed with water and put in a jar. Do not forget that you need to act calmly, not particularly zealous and not trying to push all the vegetables tighter.

After all the tomatoes are laid out, pour into a jar and tomato juice.

Good instead of juice hot pickle: it is prepared from water, citric acid, sugar and salt.

Fill them with jars, then cork with lids and leave to cool. Wait for them to cool, and then remove them for the rest of the rolls.

Nothing else needs to be done - your delicious canned tomatoes skinless, ready to eat.

Harvest season is in full swing. It's time to roll up tomatoes for the winter, but not ordinary, but delicious - you will lick your fingers. And today I will write 9 very tasty recipes for cooking tomatoes in own juice. This method of preservation is very beneficial, because you get two in one at once: both whole vegetables and juice. By the way, tomatoes can be both with a natural taste, without even adding salt, or spicy.

The basis of all recipes is, of course, tomatoes. And then you will see the variety. Fruits are poured with tomato juice, used tomato paste or do nothing at all. Various herbs and spices are used to enhance the taste. Try to close such bright jars once and next year you will immediately prepare a double rate.

By the way, one more delicious preparation from tomatoes -. I wrote about her in last time. I highly recommend, it's better than in the store.

So let's get started. Read step by step recipes and cook. And do not forget to write in the comments which recipe is your favorite.

You will get the taste of natural tomatoes, without unnecessary additives that can clog the natural flavor. No need for salt, sugar and especially vinegar. This blank is used to prepare various sauces and ketchup (for pasta, meatballs, pizza, meatballs, etc.), for dressings, for hot sandwiches. Yes, there are many more things you can think of. The main thing is that the taste is preserved, which you will not find in winter greenhouse tomatoes.

This recipe will become a lifesaver for you. You can make a lot of jars very quickly.

Ingredients:

• tomatoes
• fresh basil

How to cook:

1. Wash the banks well. Make the tomatoes clean too, like the basil.

You can use your favorite spices if you like.

2. Cut small fruits deeply crosswise, cut large fruits in half. If there are cherry tomatoes, then it is enough to pierce them with a toothpick in several places. Pack red fruits tightly into jars, compacting them so that some juice stands out. If desired, the tomatoes can be peeled. But if there is no time, then you can cook with it. The skin can also be removed in winter when using these canned food.

3. Place a sprig of basil between the tomatoes and cover with lids. You don't need to screw it tight now.

4. Place a kitchen towel in a wide saucepan and place jars on it. Fill with water, leaving a couple of centimeters to the lid. Put on a strong fire and boil water. Then reduce the heat and keep the preservation in boiling water for 20 minutes (time for liter jars) or 15 minutes (0.5 l).

5. Remove the jars, screw on the lids tightly, turn upside down and wrap well. Tomatoes should cool gradually, slowly. Sterilization continues up to a temperature of 60 degrees.

6. Here are your "you'll lick your fingers" tomatoes. It turns out quickly, simply and tasty. What else do you need for a good mood?

Tomatoes in own juice without peel (recipe for a liter jar)

This recipe is unique in that the tomatoes are not poured with tomato, but are cooked in their own juice. At the same time, the peel of the fruits is removed, they turn out to be tender, somewhat even similar to fresh ones. You do not need to cook anything, just sterilize the filled jars. But first things first.

Ingredients for 1 liter jar:

• tomatoes
• sugar - 1 tsp
• salt - 0.5 tbsp. without a slide
• vinegar 9% - 1 tbsp.

How to cook:

1. As usual, wash the jars soda solution. Prepared vegetables also need to be washed. Next - the most time-consuming process - removing the skin. But if you know some secrets, then you can easily deal with it. First, make a cross-shaped incision on each fruit. Put all the tomatoes in a bowl and pour them over boiling water. Leave for 30 seconds.

Drain hot water and fill with ice. Such a sharp temperature drop will help to quickly remove the peel. In the place of the incision, she will already begin to move away, you will only have to help her a little with a knife.

2. Cut each vegetable into slices. In this recipe, the tomatoes are not stacked whole, but in pieces. So they let go more juice. Put the resulting slices in jars, while you need to tamp them with a spoon so that there are no voids.

3. When the jar is full, all the tomatoes will be covered with their juice. Pour a teaspoon of sugar and half a tablespoon of salt into each liter jar. Cover with clean sterile lids and send for sterilization.

For this in large saucepan put a towel on the bottom. Place your filled jars on this mat and pour them warm water on the shoulders. Put the jars in the water on the fire. After boiling water, sterilize the jars at a gentle boil for 15 minutes.

4. Remove the blanks from boiling water (it is convenient to use special tongs), pour a tablespoon of vinegar into each jar and roll up the lids. Turn the jars over and wrap them under a fur coat. Leave to cool for a day. Then you can store in a dark place (you can at room temperature).

Canning tomatoes in tomato sauce without sterilization

This is an easy recipe for canned tomatoes in tomato sauce. At the same time, jars do not need to be sterilized either in an empty form or in a filled one. I know that many housewives do not like to make preparations for the winter precisely because of the “hassle” with sterilization. So we make it easy for ourselves by using this wonderful recipe.

In winter, such blanks fly away very quickly from the table. And on next year household will ask more to close such delicious jars. The tomatoes themselves can be served with potatoes or meat, and the filling can be used as the basis for preparing various sauces (for example, for) or dressings (for example, in).

Ingredients for 1 liter jar:

• tomatoes - how much will go in + for pouring
• Bay leaf- 1 PC.
• black peppercorns - 5 pcs.
• celery leaves - 7-8 pcs.
• garlic - 1-2 cloves
• bell pepper - 0.5 pcs.

For 1 liter filling:

• sugar - 2 tbsp.
• salt - 1 tbsp. without a slide

Cooking:

1. Wash jars and lids with soda and rinse very well with warm water. Turn the jars over onto a clean towel and let them dry completely. Boil the lids for 5 minutes and leave in boiling water until they are needed.

Always wash jars with a new dish sponge, do not use old equipment with germs and grease for this purpose.

2. Wash and sort the tomatoes well. For tomato juice, take any vegetables, you can not presentable: crumpled, spotted, large, cracked, etc. Leave small, dense and tight fruits for laying in a jar as a whole.

3.Now pierce the stalk of these "chosen" tomatoes with a knife. Insert the knife deep enough, 2 centimeters. This is necessary so that the tomatoes warm up well and are salted.

4. At the bottom of each liter jar, put one leaf of parsley, 5 black peppercorns and a few celery leaves (clean). Next, lay tightly in a jar, but without tamping, do not large tomatoes. Put a large clove of garlic on top, cut into slices.

lovers thrill You can put a couple of rings of chili pepper.

5. Boil water in advance and pour filled jars with boiling water. Pour a little at first to warm the glass, then pour all the way to the top. Cover jars with sterilized lids and wrap with a towel to prevent heat from dissipating. Leave in this form for 20 minutes to warm up all the components.

6.bell pepper Remove seeds and cut into short strips. Pepper will need to be boiled a little along with the filling. It is this vegetable that will give original taste and the flavor of the sauce. This preparation is similar to the recipe that I wrote in the last article. For tomatoes selected for juice, cut off all excess (stalk, rotten places, etc.). It remains to turn these bright fruits into a homogeneous puree. The easiest and fastest way to do this is in a blender. But you can grind in a meat grinder or grate on coarse grater while removing the skin.

To know exactly how much sauce you need, fill the tomatoes in jars with boiled water (before heating), drain it and measure the amount.

7.Fill tomato puree pepper, add salt and sugar. The amount of these additives may differ from those stated in the list of ingredients, since the acid-sweetness in different fruits is different. Be sure to taste your sauce. Put the resulting mixture on the stove, bring to a boil and boil for 5-7 minutes, stirring occasionally.

8. After 20 minutes after pouring boiling water over the tomatoes, drain the water from the jars and immediately pour boiling sauce up to the very neck. For draining water it is convenient to use a special nylon cover with holes. If there is no such thing on the farm, use gauze.

9. Close the lids and roll up with a machine. You can also use screw caps. flip finished preservation upside down, check the lids for leaks, nothing should leak out. Wrap the blanks well and let them cool under the covers. On this delicious tomatoes ready in tomato sauce. Enjoy!

Salted tomatoes with horseradish and garlic

Horseradish and garlic are often used for and. But these tomatoes aromatic additives give a special taste. Today I propose to make one of my favorite preparations for the winter - tomatoes in tomato juice with horseradish, garlic, dill and parsley. It turns out quite spicy and piquant, as it contains hot peppers. You can’t pull your family by the ears from such a treat.

Ingredients for a 2 liter jar:

• small tight tomatoes - 1300 gr.
• any ripe tomatoes- 900 gr.
• bell pepper - 300 gr.
• allspice - 8 peas
• bay leaf - 2 pcs.
• dill umbrellas - 2 pcs.
• garlic - 4 cloves
• hot pepper - 1 pc.
• horseradish leaves - 1 pc.
• parsley - optional

For 1 liter of juice:

• salt - 25 gr.
• sugar - 25 gr.

Cooking:

1.Check the jars for integrity. They should not have chips or cracks.

The age of the can for conservation should not be more than 5 years, otherwise there is a risk that the glass will burst. Look at the bottom of the can for the year of issue. wash suitable container soda.

2. Wash the tomatoes too. Choose only ripe fruit. Leave small ones (round or cream) for now. cold water. Juice should be made from softer tomatoes. For two liter jars it will need about 1 liter. Bulgarian pepper is taken to give a noble touch to the juice.

3. Wash fresh greens and scald with boiling water for a few seconds. Often the cause of the explosion of cans is precisely the greens that have not been processed sufficiently.

4. At the bottom of each liter jar, put one bay leaf, 3-4 peas allspice, a few leaves of parsley, an umbrella of dill, half a leaf of horseradish. Put the whole ones on top of the spices small tomatoes straight from the skin.

5.When the jar is half full, cut half the pod hot pepper rings. Also add chopped garlic (a couple of cloves will be enough for one jar).

6. Continue to stack the tomatoes in jars to the top. Cover with clean lids and leave for now.

7. Take tomatoes intended for juicing. Cut them randomly and grind with a blender along with sweet pepper. Pour the resulting puree into a suitable saucepan and set to boil. After boiling, it is necessary to boil the filling for 4-5 minutes, while foam is formed.

8. When the tomato is cooked, it must be strained through a sieve to remove seeds and pieces of peel.

9. Put the strained juice on the stove, add salt and sugar to it. Boil for another 4-5 minutes after boiling. Pour the hot juice over the tomatoes to the very edge of the jar.

If you don't have time to bother with straining, you need to quickly close everything, then you can skip this step.

10. It remains to sterilize the winter yummy. This is done in the standard way: a napkin is placed on the bottom of the pan, a little water is poured. Banks are installed in a pan and poured hot water, you can even boiling water. This time you need to pour hot water, because the jars are already hot from the juice. There should be no sudden changes in temperature. Sterilize 10 minutes after boiling water. Banks must be covered with lids.

11.After sterilization, remove the jars from boiling water and close the lids tightly. Turn the blanks over and leave them to cool. This recipe does not require wrapping the tomatoes. As you can see, it turns out beautifully and at the same time spicy-tasty.

The most delicious recipe for preserving tomatoes in jars with tomato paste

This recipe is different from most. Basically, tomatoes are poured with tomato juice, here high-quality tomato paste is used, which is diluted with water and turns out to be thick homogeneous sauce. And no extra seeds...

Ingredients:

• tomatoes - 4 kg
• water - 2 l
• tomato paste - 380 gr.
• salt - 1 tbsp.
• sugar - 2 tbsp.
• acetic acid 70% - 2 tsp
• bay leaf - 3 pcs.

Cooking method:

1. First wash the jars and lids. As in the recipe above, you need to remove the skin from the tomatoes. To do this, make two cuts across the top of each fruit. Place a pot of boiling water on the stove. Place a bowl next to cold water preferably with ice. Drop the tomatoes in batches into boiling water for 30 seconds. Remove with a slotted spoon and place in cold water. And then just remove the skin, helping yourself with a knife. Remove the stem.

2. Put the peeled fruits in jars. In this recipe, you do not need to cut them, the tomatoes are stacked whole. It is not necessary to tamp and press, so as not to crush the tender flesh.

3.Pre-in large saucepan boil the water. Pour boiling water into jars to the very top and cover with lids. Leave the workpiece to warm up for 10 minutes. Thanks to this step, it will not be necessary to sterilize the preservation in the pan later.

4. While the tomatoes are warming up, you need to make a filling. Bring two liters of water to a boil, add sugar, salt, bay leaf, tomato paste and vinegar. Stir-dissolve everything. Let the marinade simmer for a couple of minutes.

5. Drain the water from the jars and pour over the boiling sauce. Immediately screw the caps on tightly (if they are Euro) or roll them up with a machine. Wrap the resulting yummy at night with something warm. Believe me, in winter they will eat such an appetizer, drink the filling and ask for an addition.

A very simple recipe for cooking tomatoes without vinegar and marinade

I offer to your attention a very simple and quick recipe harvesting tomatoes for the winter. No need to remove the skin, no need to use any spices. It is tomatoes closed in this way that retain their natural taste. And just before use, you can add salt and seasoning to taste and as needed.

From such a blank, you can make a salad in winter by adding fresh onion and filling vegetable oil. Or use for cooking tomato sauce c (such twists in the store are quite expensive).

Ingredients:

• tomatoes

And that's it! Do not need anything else. From the inventory you will need jars of any convenient size (it is convenient to sterilize liter ones), a wide pan, lids, a seaming machine (if the lids are disposable).

Cooking:

1. Wash jars and tomatoes. Sterilize the lids (boil for 3-5 minutes, this will be enough). Cut the tomatoes in half, remove the stem. Put the fruits in jars, cut down, pressing lightly.

Take ripe tomatoes for this preparation, do not salad varieties but for conservation. They are more dense, do not spread when exposed high temperature. Also choose not large fruits, they fit more in a jar.

2. Apply full jars, as the tomatoes will shrink a little during sterilization. Cover with sterile lids.

3. Take a large saucepan, cover the bottom with gauze or a cloth. Place the filled jars in this saucepan and pour water up to the marousin girdle (the place where the jar begins to narrow). Water can be poured cold, but warm is better so that it boils faster.

4. Place canned vegetables on high heat, boil water in a saucepan and reduce heat. After boiling, sterilize liter jars for 20 minutes and half-liter jars for 15 minutes. Put any weight on top of the lids (for example, a lid from another pan).

5. Remove the jars from boiling water and immediately roll them up. And then proceed according to the standard scheme - turn the blanks over and wrap them with something warm until they cool completely. As you can see, it takes a little time to cook such tomatoes. They cost well, despite the fact that there are no preservatives in the composition, except for natural acid.

Harvesting tomatoes with cinnamon for the winter (in a tomato)

Tomatoes according to this recipe are very fragrant. After all, apart from standard set spices, cinnamon is added to them, which gives a special chic. I must say right away that you have to work hard to get the perfect workpiece. This is not a quick recipe (the quick one was above). But the result is sure to please in the winter.

Ingredients for 1 liter jar:

• tomatoes - 800-900 gr. + 250 ml juice
• salt - 1 tsp without a slide
• sugar - 1 tbsp.
• cinnamon - on the tip of a knife
• bay leaf - 0.5 pcs.
• allspice peas - 1 pc.
• black peppercorns - 3 pcs.
• horseradish leaf - 0.5 pcs.
• garlic - 1 clove

Cooking method:

1. Tomatoes need to be washed and sorted out. The most beautiful, dense ones should be closed entirely, and the crumpled, spoiled ones should be used for juice.

Juice can be made in any way: through a juicer, juicer, meat grinder or blender. In the last two cases, the juice will be with pulp and seeds. If you want to avoid this, wipe the resulting puree through a sieve. The easiest way is to buy ready-made tomato juice in the store.

2. Pour the resulting juice (or puree) into a saucepan, boil and boil for 10 minutes. In the meantime, from dense tomatoes you need to remove the skin. To do this, put water on the stove, let it boil. On each tomato, make a cross-shaped cut on top and place in boiling water. Keep the tomatoes there for 1 minute, then remove, put in cold water.

3. Wash the jars thoroughly with soda or laundry soap. At the bottom of each jar, put your favorite spices, they may not be the same as in the list of ingredients. I suggest putting in each liter jar half a bay leaf, three peas of black pepper and one pea of ​​allspice, a clove of garlic, a piece of horseradish leaf, you can put a sprig of dill or parsley if desired.

4. Remove the peel from the tomatoes and put them in prepared jars. The stalk is also desirable to cut. It is not necessary to ram the fruits, otherwise they will lose their shape. You can shake the jar a little so that there are fewer voids.

5. Pour a tablespoon of sugar and a teaspoon of salt into each liter jar on top of the tomatoes. Also add some cinnamon. Fill everything with tomato juice to the very brim. Cover with sterile lids and sterilize. I will not now describe in detail how to sterilize blanks, I wrote about this in the recipe above. Sterilize liter jars 20 minutes after boiling water.

6. After sterilization, the jars are sealed. And shake it very well closed jar so that the salt and sugar are distributed between the tomatoes and dissolve. This moment is important, do not miss it.

7. Turn over the preservation and wrap. After cooling, store away. Since these tomatoes are prepared without vinegar, they can be given to children and people with diseases of the gastrointestinal tract.

Video recipe of tomatoes in tomato juice with vinegar

Watch the video how to cook delicious tomatoes in juice. Aromatic herbs are used in the preparation, which is why you will drink such juice with pleasure, and the tomatoes themselves can be used in various dishes. The taste of this billet will be sweet and sour, moderately spicy.

Recipe for delicious tomatoes with tomato juice from the store in the autoclave

The home autoclave is becoming more and more popular among those who are constantly involved in canning. The advantages are obvious - many jars can be sterilized in one approach. The sterilization process does not need to be controlled, there is no need to be afraid of getting burned by steam. And in general, you can not be present in the kitchen in the heat. This unit will do everything by itself. In an autoclave, you can make tomatoes in your own juice according to almost any recipe described above.

I will not dwell on the details of any recipe, choose any to your taste. I will describe what are the subtleties of preservation with the help of an autoclave. Please note that the autoclave is used specifically for recipes with sterilization.

1. Banks do not need to be pre-sterilized, it is enough to wash them well. The same procedure must be done with lids. Then fill the jars with tomatoes, add spices to taste (horseradish and currant leaves, garlic, dill, peppercorns) and pour tomato juice. Juice can be bought ready-made in the store or you can make it yourself.

Important! About 2 cm should remain to the edge of the jar. During normal sterilization, the jars are completely filled, when using an autoclave, an air cushion should be left on top.

2. Filled jars immediately roll up the lids. This is also different from standard way where the capping of jars is done after sterilization. After screwing on the lids, turn the jars over and check if the juice is leaking. Lids must be sealed tightly.

3. Place the jars on the stand in the autoclave. If there are a lot of cans, they are installed in tiers. Pour water into the autoclave. The water should completely cover the lids. More precisely, the water level should be 2 cm above the covers.

4. Close the device with a lid and tighten the nuts. Pressurize the autoclave with a pump or compressor. To do this, connect the pump in the right place and pump until 1 atmosphere is shown on the pressure gauge. Disconnect the pump and replace the protective cap.

5. Listen to see if anything hisses. There should be no extraneous sounds. If all is well, then the autoclave is hermetically sealed and the pressure is maintained in it. Plug in the appliance and set the temperature to 110 degrees. If the autoclave is gas, then a temperature sensor is attached to it. Also set the time to 15 minutes.

6. That's it, no more action is needed from you. When the temperature reaches 110 degrees, the timer will start counting down. When heated, the pressure in the autoclave will increase, this is normal.

7. When sterilization is finished, do not open the cover. You need to wait until the autoclave cools down to at least 30 degrees. That is, you just leave the jars there until they cool. When everything has cooled down (it will take several hours), you need to scroll the cap to relieve pressure. And only after that you can open the lid of the unit and get the conservation.

If you need to sterilize a new batch of jars, you can speed up the cooling of the autoclave. To do this, put it in cold water. But if possible, it is better to let it cool naturally.

8. It is believed that canned food cooked in an autoclave is tastier and retains more useful substances than ordinary ones. In addition, such blanks are better stored and do not explode.

Yes, the article turned out to be quite voluminous. I hope everyone will find their favorite recipe in it, which will become a hit in your kitchen. And remember that a little imagination always diversifies cooked dishes. In cooking, you always need to focus on your taste, always try what happens. And then you will break the applause. See you in the next article, it will definitely be very tasty.

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Tomatoes in their own juice delicious recipe useful to every housewife. Tomatoes and juice from them are especially useful for people who have digestive problems. Half a glass of juice a day - and the stomach works like a clock. Additional zest and additional labor costs in this diet recipe- this is what we pickle tomatoes without skins.

For this recipe, cream tomatoes are suitable, small, oval shape or small round, up to 3-4 cm in diameter.

How do we start canning tomatoes in our own juice and without skins? right, we think how to peel a tomato fast and easy.

To do this, we sort out the tomatoes, wash, blanch for 1-2 minutes. in boiling water and then cool under cold water. You can blanch with a colander or directly in the pan. After the tomatoes have been in hot and cold water, it is easy to remove the skin (skin) from them.

Now, you need to know how to make tomato juice. We will prepare it separately. We will make it from the remaining tomatoes that did not fit in size or for other reasons. It can be large, overripe, rumpled fruits.

Preparation of tomato juice.

We wash the prepared tomatoes several times in water, discard the stalks, damaged areas from diseases and sunburn, with greenery, cut into pieces and boil until soft. We wipe the cooled contents of the pan through a sieve to separate the skin and seeds from the juice.

Add salt to it, you can bay leaf, black pepper and boil. To prepare a marinade from tomato juice, 1 liter of juice will require 20-30 g of salt. Tomato juice for marinade is ready.

Now, we need to make our preparation faster, since the shelf life of the juice is 1 hour. Then the juice starts to ferment. If we want to pickle a large number of tomatoes, then the juice will have to be prepared in several stages.

Important: To raise the boiling point of water at home to 108-110 ° C, you need to add close to 2 tbsp to a pot of boiling water. spoons of salt.

Tomatoes in their own juice according to this recipe taste like fresh. And although tomato juice and salt (without vinegar) act as a preservative, they are stored for a long time. This recipe for harvesting tomatoes is good because there is no waste - the tomatoes are eaten and the juice is drunk.

Step 1: Remove the skin from the tomatoes.

Choose ripe, firm tomatoes large size. We make a shallow cruciform incision on each from the side opposite to the seal left from the stem. And then drop the tomatoes on 30-40 seconds into a pot of boiling water. Then immediately, using a slotted spoon, transfer the tomatoes from the pan to a plate with cold water and pieces of ice. After all these manipulations, you will see that where you made the incision, the peel has moved away from the pulp. You just have to take the skin with your fingertips and remove it.
After peeling, cut the seals off the tomato. This completes the preparation of vegetables and the most troublesome part of cooking pickled tomatoes without skins.

Step 2: Marinate the tomatoes.

And now we just have to pickle tomatoes without skins. To do this, arrange the peeled tomatoes in sterilized jars. Let the vegetables fit snugly together. When the jars are filled with vegetables, pour boiling water into the same place, cover with lids and leave for 10 minutes.


Drain the water from the tomato back into the saucepan and bring it back to a boil. Dissolve the salt in it and granulated sugar. At the very end, when you are already removing the boiling marinade from the fire, add vinegar to it. Stir and pour back into jars with tomatoes. Add spices and herbs if desired, and at the very end close the lids tightly.
Turn the pickled tomatoes over, put them on the lids and wrap several layers with a blanket or kitchen towels. In a day, approximately, or when the banks have cooled to room temperature, they need to be unwrapped, turned back upside down and sent to stand with other blanks, pickles and jams.

Step 3: Serve the skinless pickled tomatoes.

Pickled skinless tomatoes great snack, but in addition, you can easily prepare the base for any tomato sauce from them. Therefore, I recommend spinning more jars at once, so that there is enough for a snack, and for making the sauce, and just to eat in the evening with onions or garlic and bread.
Bon appetit!

Tomatoes keep well in open jars in the refrigerator, just make sure that vegetables are always immersed in brine.

Parsley and pepper, both fragrant and bitter, do not need to be added. Without all kinds of spices, but only in the marinade, tomatoes are also very tasty.

Best for preparing blanks this recipe suitable tomatoes varieties "Plum".

Advice: taking into account that you are cooking tomatoes without skins, over time they will actively begin to release juice under the influence of high pouring temperature, so we recommend choosing soil fleshy fruits.

Canned tomatoes in their own juice without vinegar

This recipe is interesting because it combines not only fresh notes of tomatoes, but also the astringency of mustard and the aroma of horseradish. Such a preparation will become indispensable for further use in various sauces for meat and fish dishes.

Servings: 26

Cooking time: 45 minutes

Energy value

• calorie content - 20.2 kcal;
• proteins - 0.6 g;
• fats - 0 g;
• carbohydrates - 4.4 g.

Ingredients

• medium-sized tomatoes - 2500 g;
• hot pepper - to taste;
• onion (small) - 1 pc.;
• currant leaf - 2 pcs.;
• horseradish root - 50 g;
• dill, umbrellas - 2 pcs.;
• mustard powder - 1 tablespoon;
• rock salt - 2 tablespoons;
• water - 1500 ml.

Step by step cooking

1. Sterilize jars. If you are going to harvest tomatoes in half a liter, then you can use modern method sterilization that does not require a long wait - in the microwave. To do this, pour a little liquid into each jar and, setting the timer for a few minutes, ignite in the appliance.
2. Line the bottom of the jar with currant leaves, chopped in small pieces horseradish root, garlic and a little hot pepper. Lay the prepared tomatoes tightly, not reaching the very top.
3. Now prepare the brine, which will subsequently be infused with the juices secreted by the fruits. To do this, dissolve the specified amount of salt in cold water and strain the liquid through several layers of gauze.
4. Pour saline solution tomatoes, put onion and dill umbrellas on top.
5. Shelter everything plastic lids and leave in the kitchen for 3 days. When the solution becomes slightly cloudy and becomes the color of tomatoes, rearrange it in the refrigerator or cellar. Such tomatoes can already be tasted after 30 days.

Important: in order for your workpiece to be stored for as long as possible and have excellent taste qualities, never use chlorinated running water. It is best to get well or borehole, but if this is not possible, pass the liquid through a filter or buy bottled.

Tomatoes in their own juice with vinegar

Pretty simple recipe juicy tomatoes without marinade with a delicate texture and rich taste.

Servings: 6

Cooking time: 30 minutes

Energy value

• calorie content - 31.4 kcal;
• proteins - 0.6 g;
• fats - 0 g;
• carbohydrates - 7.3 g.

Ingredients

• fleshy tomatoes - 600 g;
• table vinegar (9%) - 1 tbsp;
• granulated sugar - 1 tsp;
• table salt - 1 tbsp.

Step by step cooking

1. Remove the skin from the tomato. In order for it to easily move away from the pulp, pour over the vegetables with boiling water or place it in it for a couple of minutes, and then transfer it to cold water.
2. Cut the tomatoes into medium-sized slices, place in pre-washed with baking soda jars and tamp with a spoon. During these manipulations, a lot of juice will stand out.
3. Place the filled containers in a large saucepan, line the bottom with a kitchen towel, pour over the shoulders warm water and simmer over moderate heat for 20 minutes. After pour sugar, salt and add vinegar. Seal tightly.

This is interesting: if you follow all the conditions for preparing seaming, namely, thoroughly rinse the containers and the fruits themselves, then adding vinegar is optional. In this case, the preparations will be perfectly preserved, and you will be able to enjoy real fresh tomatoes in winter.

Skinless tomatoes in their own juice are a great opportunity to remind yourself of a hot summer in a cold winter, just taking out a jar from the bins. In addition, they will help diversify the menu without special trouble- even flavoring them with a good portion of sour cream, you get an excellent salad. Bon appetit!

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