Simple recipes for the winter of tomatoes in tomato juice. Canned tomatoes in tomato juice

Calories: Not specified
Cooking time: Not indicated

Sometimes you get bored with rolling ordinary tomatoes for the winter and you want something fresh, tasty and unusual. When my grandmother filled me with tomatoes from the garden, I did not know what to do with them. Tomato was not that much, but very much. At first I was even indignant, well, why do I need so many tomatoes, but my grandmother will always find a solution to any issue. And she told me how to roll tomatoes in tomato juice. This recipe turns out to be the most delicious, so I rolled up a lot of jars without any problems, which helped me out in the winter. Tomatoes are obtained as if in their own juice, which means that their taste becomes bright, rich and unusual. My grandmother gave me advice to sort out the tomatoes right away. Set aside crushed and cracked specimens for juice, and use whole tomatoes for packing in jars. I also want to note that I don’t have so many cans for preservation, and if I separately salted tomatoes, separately tomato juice, then it would take me twice as many containers. And so I put the tomatoes in jars and poured them with juice, so it turns out a very economical recipe. And in winter, you can separately serve juice and tomatoes on the table or use tomatoes in other recipes, for example, cook.




- 2 kg tomato,
- 2 tables. l. vinegar,
- 20 grams of salt,
- 15 grams of granulated sugar,
- 2 leaves of laurel,
- 3 cloves,
- 4-5 pcs. black peppercorns.

Recipe with photo step by step:

Wash the tomatoes, let them lie down a little, let the excess water drain.




Squeeze the juice from the cracked tomatoes (they need to be cut). Juice is needed clean: no peel, no seeds. Use a juicer that separates the pulp from the juice. Boil the tomato juice, after boiling add salt, then granulated sugar. Juice should be about 300 grams per 1 liter jar. It is best to twist 1 kilogram of tomato into juice, and put another 1 kilogram into jars.




Put spices in a boiling tomato: bay leaves, cloves for aroma, peppercorns for spices. Pour table vinegar into the juice as well. Boil for a couple more minutes and remove from heat.




Put the washed tomatoes in a jar. It is best to use medium-sized tomatoes.






Pour hot juice over them.




Place in a pot of warm water to sterilize. Sterilize for 15 minutes.




Take out the jar, close the lid. Insulate with a "fur coat" and let cool.




Tomatoes prepared in this way in tomato juice are ideally stored all winter and will delight you with their taste. And you can always drink juice. It turns out two pleasures at once. This is the most delicious recipe I have ever made. I hope everything works out for you too. Bon Appetite!
Pay attention also to

Many housewives prepare conservation in the summer. Salads, snacks, jams, compotes - all this is placed in our basements and cellars. Canned tomatoes are especially popular. If you want to cook something like this, try tomatoes in tomato juice.

Natural product from the garden

Many of us love tomato juice. In the store, most often this product is sold in a pasteurized form, and there are reasons to doubt its quality and naturalness. If you want to make a delicious, and most importantly, healthy drink, write down how to make tomato juice from tomatoes.

Compound:

• 4 kg of fresh tomatoes;
• sugar and salt to taste.

Cooking:

Surprise your family

Many housewives preserve tomatoes in brine. Some people like the classic recipe with vinegar, some use acetylsalicylic acid, and some like spices. Try preparing tomatoes in tomato juice. You will love this winter recipe. You will receive a unique two-in-one product: selected tomatoes and natural juice.

On a note! Sugar and salt should be added to taste. On average, one container with a nominal volume of 700 ml takes 1 tbsp. l. salt and about 2/3 tbsp. l. granulated sugar.

Compound:

• fresh tomatoes;
• salt and sugar to taste.

Cooking:

Recipe for beginner housewives

Inexperienced housewives often encounter problems during the preservation of vegetables. It is not necessary to start your culinary journey with complex ways of preparing tomatoes. We offer you a recipe for tomatoes in tomato juice that does not require sterilization.

Compound:

• 4 kg of fresh tomatoes;
• 2 tsp granulated sugar;
• salt - 2 tbsp. l.;
• pepper mixture - 1 ½ tsp;
• 3-4 pcs. clove inflorescences.

Cooking:

1. We wash the entire portion of the tomatoes, dry them. Cut out the stem.
2. We divide the tomatoes into two equal parts.
3. From one part weighing 2 kg we prepare juice.
4. We cut the tomatoes into slices and pass them through a juicer.
5. Pour the resulting juice into a thick-walled bowl.
6. Bring the juice to a boil over moderate heat.
7. Boil the juice for 5-10 minutes, and then add granulated sugar, clove inflorescences and salt.
8. Mix everything and continue to cook for another quarter of an hour.
9. Sterilize and dry storage containers.
10. Put tomatoes in jars.
11. Pour the tomatoes in jars with boiling water.
12. After a couple of minutes, using a special mesh, drain the liquid and immediately pour the tomatoes with the prepared juice.
13. We roll up the lids and turn the jars upside down.
14. Such preservation should be stored at room temperature in a cozy dark place.

Snack "Two in One"

You have already learned how to prepare tomatoes in tomato juice for the winter. You can turn on the culinary fantasy and cook an unusual snack. Crispy cucumbers combined with tomatoes in their own juice - how do you like this option? This appetizer has won the hearts and stomachs of many gourmets.

Compound:

• fresh tomatoes - 3 kg;
• 1 kg of cucumbers;
• freshly squeezed tomato juice - 1 l;
• table salt - 1 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• 2-3 pcs. garlic cloves;
• a pinch of dill seeds;
• 4 things. peppercorns;
• 2-3 pcs. laurel leaves;
• vinegar with 9% concentration - 1 tbsp. l.

Cooking:

1. Wash fresh cucumbers thoroughly.
2. We shift them into a deep bowl and fill with cold filtered water.
3. In this form, leave the cucumbers for several hours.
4. Rinse the tomatoes thoroughly, remove the sepals and carefully cut the stem.
5. Rinse canning jars under running water, if necessary using a detergent.
6. Banks are sterilized in a convenient way.
7. At the bottom of each container we lay out bay leaves, peppercorns, dill seeds and garlic cloves.
8. We tightly pack cucumbers and tomatoes in a jar.
9. Pour filtered water into a thick-walled dish and bring it to a boil.
10. Pour boiling water over vegetables and cover jars with lids.
11. In this form, leave the vegetables until the water has completely cooled.
12. Then pour the liquid into a thick-walled dish and repeat the above procedure one more time.
13. Bring freshly squeezed tomato juice to a boil.
14. Pour granulated sugar and salt into boiling juice.
15. Mix everything well and boil for a quarter of an hour.
16. We fill the jars with vegetables with the prepared marinade.
17. Pour vinegar with 9% concentration into each jar.
18. We roll up the jars with lids and leave them to cool completely in a secluded and warm place.

For canning tomatoes in their own juice, it is better to use small tomatoes. Pay attention to cherry tomatoes.

Many housewives remove the skin. To do this, on the side of the stalk, you need to make a cross-shaped incision on the tomatoes, and then scald the vegetables with boiling water. After such a “soul”, the skin can be easily removed.

Important! Tomato juice must be natural, without pits and pomace. Therefore, tomatoes must be passed through a meat grinder or carefully ground through a sieve.

Some housewives use pasteurized tomato juice for preservation or dilute pasta in water. The taste of tomatoes from this practically will not change.

Tomato preservation recipes for the winter

Tomatoes in tomato juice - a delicious and simple preparation for the winter. Later, you can eat tomatoes just like that, and drink mashed potatoes like tasty and healthy juice!

5/5 (1)

It so happened that in my family no one was engaged in harvesting vegetables for the winter and I did not have much respect for these products. So it was until one day in August I came to visit my colleague, who began to brag about her preparations and tried to treat me to them. Honestly, I resisted as best I could, but out of politeness I tried tomatoes in my own juice, the taste of which pleasantly surprised me.

Having easily learned the recipe for their preparation from her, she ran home to try to cook them on her own, since there were boxes of garden tomatoes in the apartment, when everything was ready, she could not help but rejoice, eating these mouth-watering red fruits in winter. How to close tomatoes in tomato juice?

Senor Tomato. How to choose the best representatives

Their unleavened tomatoes, reminiscent of the taste of grass, just do not work. Store-bought tomatoes, obviously bought out of season, sin with this. Then no extravaganza of taste is to be expected. I'll fit best home grown tomatoes.

In her absence, you can go to the market and find what you are looking for from trusted farmers, and ordinary grandmothers selling their crops will help you a lot. Ideal tomatoes should be fragrant, juicy, large, with a pronounced taste. Such beauties will not lose their properties even after conservation.

In addition to the tomatoes themselves in the amount of 8 kilograms, you will need:

First I I make tomato puree. To do this, I use the largest representatives of the tomato family, leaving the small ones for preservation entirely. I wash them well and cut them finely enough. I put the tomatoes in a large and spacious pan with a little water and cook for 2 hours on low heat until they are completely boiled. After that, I rub the puree through a sieve to get rid of the skins and hard parts. I add salt, sugar and cook for another 10-20 minutes.

We put the tomatoes in jars:

1. A couple of times I pour jars of boiling water to disinfect them.
2. I put small and medium-sized tomatoes in a jar.
3. I pour tomatoes with already prepared juice.
4. I cover them for a while.

Control cleaning of cans:

1. First, I boil water in a large saucepan, for example, in the one in which the tomato puree was already prepared. After washing it, of course.
2. I evenly lay rags on the bottom so that the jars stand evenly and do not touch the surface of the pan with their bottom.
3. I sterilize jars for 30 minutes.
4. I roll up and store.

• Tomatoes will boil faster if, instead of cutting them, scroll through a meat grinder.
• Yes, and the process of rubbing mashed potatoes through a sieve can be avoided if you hold the tomatoes in boiling water in advance, and then easily remove the skin.
• You can experiment. I make each jar a different flavor, for example adding honey instead of sugar. You can also add spices to taste. It goes well with basil tomatoes, celery and garlic.

Storing tomatoes in tomato juice

After the tomatoes are rolled up, they need to be sent to rest. I turn them on their side (upside down) and cover them with my old coat. In general, any blanket or blanket can be used for this purpose. The main thing is that the material retains heat until the workpieces have completely cooled down, after which they must be sent in the pantry or cellar. If you plan to open the jars in the near future, leave some in your refrigerator.

Then by all means try to close the tomatoes in tomato juice for the winter. Such blanks have great taste and are very easy to prepare.

Tomatoes in tomato juice - a recipe for the winter without sterilization

To fill the jars, you can take medium-sized dense tomatoes of any color - red, yellow, pink, black. They should be washed and air dried.

Prepare containers for preservation - wash the jars thoroughly with soda, then sterilize them over steam or in any way convenient for you.

Put a juice on the stove (we have already told you that for its preparation you can take substandard fruits, with dents, overripe), boil, remove the foam and salt, and do not spare the salt - as a result, the liquid should be slightly salted.

In a hot prepared container, place the tomatoes tightly under the neck, then pour boiling salted juice to the top. Cover with boiled lids and leave for 15-20 minutes - the contents should warm up a little. Then drain the liquid into the pan and wait for the boil again. Now 70% vinegar should be poured into the pan (take a teaspoon for every 3 liters). Pour the boiled juice again over the tomatoes.

Immediately roll up the vessels, turn upside down, wrap in something warm and wait until it cools completely.

Cherry tomatoes in tomato juice for the winter

According to this recipe, you can cook miniature tomatoes in shop tomato juice for the winter, for pouring, you can take a proven tomato paste

Add a tablespoon of salt and twice as much granulated sugar to the juice for each liter, and spices - cloves, allspice will not interfere. After the contents of the saucepan boil, you need to turn off the heat, and then pour in 3 large spoons of 9% vinegar (for each liter).

Place cherry tomatoes in prepared jars, you can also make assorted ones by adding chopped bell pepper and onion. Pour boiling water into the container and drain it after 5 minutes, then immediately pour the filling. If you want, you can sterilize the jars, but you can do without this manipulation. Roll up the lids, wrap them in a warm blanket, and after a day, take out the canned cherry tomatoes.

Cucumbers, tomatoes in tomato juice for the winter

You will get a great assortment if you use the following recipe. Such a dish can be used as a "two in one" - tomatoes and cucumbers will serve as a wonderful accompaniment for everyday dishes, while the juice will serve as the basis for preparing a delicious sauce.

Before starting cooking, 1 kg of small cucumbers should be placed in cold water for about 5-6 hours - this will help them stay crisp and elastic. Then wash them very well, cut off the “buttocks”, cut them so that the result is 2-3 cm sticks.

Wash ripe tomatoes, select small fruits, prick each with a fork near the stem. From the rest, using, make a fill (in total, you should take 3 kg of tomatoes). You can use a meat grinder, grater or juicer. Boil the juice until the foam stops appearing.

Arrange cucumbers and tomatoes in jars, pour them with boiled juice, immediately cover the container with boiled lids. After a short cooling, pour the liquid back into the pan and boil, now you can add sugar and salt to taste inside (standard amount: a tablespoon of salt and twice as much sugar for each liter). If desired, you can add black pepper, garlic, lavrushka to the jars, be sure to pour a large spoonful of 9% table vinegar into each vessel. Immediately add hot juice filling and roll up. Then turn the container upside down, wrap it in a warm one. After complete cooling, move to a place of permanent storage.

Option without skin

Wash 10 kg of tomatoes very carefully, put them on a towel - they should dry. Wash 1 liter cans thoroughly with soda, and also put them to dry.

Pour water into a large saucepan, add spices there: 5-6 bay leaves, a teaspoon of coriander seeds, the same amount of dry dill, a third of a teaspoon of cumin seeds. If you do not like the presence of spices in a ready-made spin, then you can put them in a gauze bag, and take them out after cooking. For 2-3 liters of water, throw in a large spoonful of salt and twice as much granulated sugar. Send the tomatoes in batches to the pan, leave for 3-5 minutes, then move them to a colander, after cooling, remove the skin.

Twist the second half of the total number of tomatoes in a meat grinder, boil this mass, pour half a large spoon of salt and 2 large spoons of sugar into 1 liter of sauce. Also add soaked spices in marlechka here - their aroma will not be superfluous. After boiling, cook the sauce for another quarter of an hour.

Arrange the peeled tomatoes in jars, pour over the sauce and sterilize for 10-15 minutes in hot water, covering the containers with treated lids. Roll up, turn upside down and cool slowly under a blanket.

Tomatoes came to our continent from South America. They received the beautiful name "Apple of Love" and were used for a long time only as an ornamental plant. Tomatoes were brought to Russia only in the 19th century. Now tomatoes grow in almost any garden or garden plot, and this is not surprising, because they have become everyone's favorites.

Tomatoes are famous for their high lycopene content. Lycopene has an antioxidant effect, prevents aging of the body and protects against formation. It is known that during heat treatment, the content of lycopene in tomatoes increases, so all kinds of dishes and preparations made from tomatoes are extremely useful. In addition to lycopene, they also contain vitamins B, C, A, E, K, potassium, phosphorus, magnesium and copper. Small amounts of iron and sulfur are present in tomatoes. Another advantage of tomatoes that should be noted is their low calorie content, which makes it possible to eat them in almost unlimited quantities. Therefore, you should eat both fresh tomatoes and canned ones. Very useful and tomato juice.

Today, many housewives harvest tomatoes for the winter. The recipes for these preparations are very diverse. These are all kinds of lecho, adjika, sauces, ketchups, pickled and salted tomatoes. There are "signature" recipes that are passed down from generation to generation. A good way for the winter is tomatoes in tomato juice. This is a tasty and healthy preparation.

The recipe for "Tomatoes in Tomato Juice" is simple, does not require special ingredients, in addition to tomatoes and tomato juice, it includes only salt, sugar, vinegar and water. To prepare three kg of fresh tomatoes, one liter of tomato juice, half a liter of water, one tablespoon of salt and a little more than half a tablespoon of sugar are taken. To begin with, the tomatoes must be washed and dried. poured into a saucepan, water is added to it and put on fire. After the juice has boiled, the tomatoes are blanched in it (about 30 seconds). Then they are placed in sterilized jars. You need to lay it as tightly as possible, for this you need to shake the jars. When the tomatoes are stacked, you should pour them with hot tomato juice, to which you must first add salt and sugar. A teaspoon is added to each three-liter jar. Then the jars are closed with tin lids and rolled up. After that, they are turned upside down, covered with a thick cloth or blanket to keep warm. When the jars have cooled, they are transferred to storage in a cool place. Tomatoes in tomato juice are pickled tomatoes and tomato juice in one jar - just "two in one". There is no unnecessary brine, which, after the tomatoes have been eaten, simply pours out.

You can make your own tomato juice for this recipe or use a store-bought one. In addition, tomatoes in a tomato can be cooked, and using To do this, it must be mixed with water (300 ml of water is taken for 100 g of tomato paste).

Any hostess will like tomatoes in tomato juice, because such a preparation always goes with a bang, and it is not at all difficult to cook it.