Tomatoes in purchased tomato juice without sterilization. Tomatoes in tomato paste - interesting recipes for an interesting preparation
Best Pickled Vegetable Recipes
tomatoes in tomato sauce
4 cans (1.5 l)
2 hours
40 kcal
5 /5 (1 )
Once, having examined my cellar, I came to the conclusion that there are the most jars of canned tomatoes. But from experience I will say that tomatoes in tomato sauce are especially popular. In such a jar, everything that my household loves so much is combined - whole tomatoes and delicious juice.
And in order for everyone to have enough delicious treats, during the ripening season I am rolling tomatoes in tomato sauce. Most often I use one simple recipe, and now I will introduce you to it.
Recipe for tomatoes in tomato sauce
Kitchen appliances and utensils: large bowl, saucepan, jars with lids, jar wrench.
Ingredients
How to choose the right ingredients
- When choosing tomatoes, look for small to medium-sized ground fruits that fit easily in a jar and have a delicious flavor. Usually, tomatoes grown in a greenhouse cannot boast of this.
- Choose ripe berries, but you can also close green tomatoes in tomato sauce for the winter - it will be very tasty. When buying tomatoes, pay attention that there are no spots or signs of disease on the fruits.
- Also, if hard white or green streaks are visible on the cut, this may indicate excessive use of chemical fertilizers. A good tomato, picked in season, should not be too hard or soft, the tomato should be elastic to the touch.
Did you know? There are more useful trace elements in red tomatoes than in pink and yellow ones.
Cooking steps
- We sterilize jars in one of the ways. I do it in the microwave.
- We put a pot on the fire and boil water.
- We put clean and dried tomatoes in jars.
- Fill jars with boiling water. First, pour a little, so that the jar does not burst from the temperature drop. Then pour full jars and cover them with lids.
- Leave jars filled with boiling water and closed with lids for 5-10 minutes so that the tomatoes warm up well.
- Pour the tomato paste into a bowl. Add the same amount of water.
- Add all the spices and bring to a boil.
- When the tomato juice boils, you can drain the water from the cans.
- Add vinegar to each jar. In 1.5 liters - a teaspoon, in 2 liters - dessert.
- Pour hot tomato juice over tomatoes.
- We close the jars, turn them upside down and wrap them well. The next day, cold jars can be taken to the cellar.
Important! If for tomato juice you take tomato paste with the addition of starch, acetic acid and flavor enhancers, then the proportion of water is 1:1. If tomato paste is without these additives, you need exactly twice as much water - 1: 2.
- You can also safely use homemade tomato juice. For this, large overripe tomatoes are suitable. You just need to pass them through a meat grinder with a special nozzle to separate the skin and seeds.
- Or, having poured boiling water over the tomatoes, remove the skin from them, cut into pieces and boil for a few minutes, and then wipe through a sieve. It will take a little more time, but the result is worth it.
Video recipe for cooking tomatoes in tomato sauce
To clearly imagine how everything should happen, watch a short video that shows all the stages of harvesting tomatoes.
Tomatoes in tomato sauce, an easy recipe!
For pouring tomatoes: Tomato juice (sauce) 1.5 l. dilute tomato paste with 1.5 liters of water: 1: 1, = 3 l. tom. juice
For 3l. volume.juice:
3 tsp Sahara,
3 tbsp salt
20pcs peppercorns
2-3 laurel leaves,
1 tsp vinegar 9% per 1.5 l jar before twisting.
Cook with pleasure!
https://i.ytimg.com/vi/8VFlDzG2IVQ/sddefault.jpg
https://youtu.be/8VFlDzG2IVQ
2017-08-25T16:24:53.000Z
How to store preserves
The best place to store finished products is, of course, the cellar, but when you don’t have one, you need to look for a secluded place in your apartment. If you have a pantry, arrange shelves of different heights there, for convenience, put the cans in one row.
It is also worth thinking about lighting such places in order to avoid accidents. The main thing is to remember that you should not allow direct sunlight to hit the banks. and try to keep them away from heating appliances. If you have a warmed balcony or loggia, you can arrange a storage place there. But remember, the temperature should not fall below 10 degrees, otherwise the preservation will deteriorate.
What is served with tomatoes in a tomato
- These tomatoes are perfect as an appetizer for meat dishes and any side dishes. They can also be used when you stew meat or cook vegetable stews. And also tomato juice and a few mashed tomatoes from such a jar can serve as a dressing for borscht or soup.
- Although tomatoes are the leader among snacks on our table, people with allergies, cholelithiasis, kidney disease and hypertension should not abuse them. The acidity of this dish can provoke an exacerbation of the disease.
- If you don’t buy tomatoes, but grow them yourself, and there are so many of them that you don’t know what to do with them, try cooking - such a jar will help you out when guests arrive. And my guests really like the way I cook. Such a dish never goes unnoticed, and, moreover, you can do it.
- It's not difficult and saves a lot of time. Do you know how to cook? Spicy lovers will be interested. I think if you have the desire to cook, then all dishes are delicious.
Did you like the recipes? Tell us about your canning experience in the comments. We'd love to hear from you.
Even when making the most delicious preparations, sometimes you want some kind of variety. So I just want to invite you to try out a very interesting way how to cook tomatoes for the winter in tomato paste.
INGREDIENTS
- Tomatoes 2 Kilograms
- Sugar 10-12 teaspoons
- Salt 4 teaspoons
- Garlic 5-6 Cloves
- Spices to taste
bay leaf, coriander seeds, peppercorns
- Water 2 liters
For pouring tomatoes
- Tomato paste 1/2 Liter
Wash and sort the tomatoes, make a couple of punctures with a toothpick. Arrange them in sterilized jars.
Bring water to a boil, pour tomatoes all the way to the top of the jar. Cover with lids and leave for 8-10 minutes.
Place water and tomato paste in a saucepan. Put on fire. Add spices, salt, sugar and garlic. Bring to a boil and boil for 5 minutes.
Carefully drain the water from the tomatoes, pour hot sauce instead. Roll up the jars, turn them over and leave upside down to cool completely.
Tomatoes for the winter in tomato paste - a step by step recipe with a photo on
Even when making the most delicious preparations, sometimes you want some kind of variety. So I just want to invite you to try out a very interesting way how to cook tomatoes for the winter in tomato paste.
Cooking time: Not indicated
For one liter jar you will need:
- 4 tablespoons tomato paste,
- ½ tsp vinegar essence,
- 2 tsp granulated sugar,
- 5 cloves of garlic,
- 2 bay leaves,
- a couple of peas of allspice,
- a few sprigs of parsley.
The twist is done very quickly, so it is most convenient when the container for conservation is already prepared and sterilized. Therefore, we steam the washed jars for ten minutes over boiling water in a saucepan or over the spout of the kettle. Boil the lids in a container of water. They can be immediately thrown into a saucepan, over which you will sterilize glass containers.
Choose small tomatoes without visible damage. We wash them.
Garlic cloves can be cut into several pieces to give them more flavor.
We fill the jars with tomatoes, laying them out tightly, but so that they do not crush each other and do not press strongly against the walls. And then by winter the vegetables will be fermented. Pour vinegar essence.
We put a pot of water (700 ml of water) to heat up on the stove. As soon as it boils, lay the tomato paste. Cook for 5-7 minutes, and add peppercorns, parsley, salt and sugar.
We fill a jar of tomatoes with brine just removed from the stove.
Roll up the lids and leave to cool. If you are going to keep the preservation not in the cellar and not in the refrigerator, but at room temperature, then we will sterilize the twists. ten
minutes in boiling water is enough for this.
Tips: vinegar essence can be replaced with vinegar. Nine percent will need 3.5 tsp.
You can try preservation after 2 weeks. For those who love spicy tomato appetizers, we recommend the horseradish recipe with tomatoes and garlic.
Tomatoes in tomato paste for the winter
Recipe for harvesting tomatoes in tomato paste for the winter. The fruits remain strong with a sweet and sour taste and a slight aroma of garlic and laurel. Prepares simply and quickly
Canned tomatoes in tomato paste
I would characterize canned tomatoes in tomato paste and say about them: “Oh, what a beauty.” Tomatoes in tomato paste are not at all the same as in tomatoes. They turn out sweet, so tender and fragrant. Tomatoes are prepared in tomato paste quickly, so be sure to close a couple of jars for the winter, you will not regret it. And also surprise your guests for the holiday with a new conservation.
Ingredients:
For a liter jar:
- Tomatoes - 6-10 pieces, depending on the size;
- tomato paste - 4 tablespoons;
- allspice - 3 pieces;
- bay leaf - 2 pieces;
- salt - 1 teaspoon;
- sugar - 1 teaspoon;
- vinegar essence - 0.5 teaspoon;
- dill to taste;
- garlic - 5 cloves;
- water - 700 milliliters.
Step by step recipe for canned tomatoes in tomato paste
- Wash the tomatoes and place in a jar along with the dill.
- Prepare the marinade with which we will pour the tomatoes. To do this, boil water, add tomato paste there, boil for 5-7 minutes, add salt, sugar, pepper and spices.
- Add vinegar directly to the jar, pour boiling marinade over and roll up.
- If you store at room temperature, then sterilize a jar of tomatoes in boiling water for 5 minutes, and only then roll up. But if you store it in a cellar or in a cool place, sterilization is not needed.
- Wrap until completely cool.
Pickled tomatoes with tomato paste turn out delicious, and you can even drink marinade in cups, do not come off!
Canned tomatoes in tomato paste
I would characterize canned tomatoes in tomato paste and say about them: “Oh, what a beauty.”
Tomatoes in tomato paste
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This preparation will come in handy for the New Year's holiday table.
Ingredients:
Cooking:
- Wash the tomatoes thoroughly and arrange in jars. Pour boiling water over and let stand for 10-15 minutes.
- Prepare the filling: mix water, sugar, salt and tomato paste, bring the mixture to a boil and cook for a few minutes.
- Drain the water from the jars, pour the tomatoes with boiling filling, roll up and wrap.
- The number of tomatoes in the recipe may vary, depending on their size and the volume of jars.
- Tomato paste for this blank can be taken ready-made from the store.
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Tomatoes in tomato paste, Country kitchen ()
A simple and quick recipe for harvesting tomatoes, which is so nice to open in winter and offer to guests. Be sure to share it with your friends!Tomatoes in a tomato for the winter - recipes
We suggest you prepare a very tasty preparation for the winter - tomatoes filled with tomatoes. The recipe is quite simple, and the result is simply wonderful! By opening such a jar of preservation in winter, you will delight your guests with an original and tasty snack that is perfect for boiled potatoes or rice.
Cherry tomatoes in a tomato for the winter
- cherry tomatoes - 455 g;
- ripe tomatoes - 555 g;
- spices - to taste.
Carefully sort the cherry tomatoes, wash and put in a deep bowl. We also rinse large tomatoes, cut into slices and twist through a juicer. Pour the prepared tomato juice into a saucepan and, setting it on medium heat, boil, covering it with a lid on top. Carefully remove the foam that appears on the surface with a slotted spoon.
Wash jars and lids thoroughly, sterilize and turn on a towel. Salt the boiled juice to taste, reduce heat and simmer for another 10 minutes.
Put cherry tomatoes in sterilized jars, pour tomato juice and set in a wide saucepan. We cover the top with lids and pour warm water into the pan almost to the neck of the jars. We put the dishes on the fire and sterilize the preservation for 8-10 minutes. After that, carefully roll them up and turn them upside down until completely cooled.
Tomatoes in tomato paste for the winter
- medium tomatoes - 620 g;
- salt - 10 g;
- cloves - 3 pcs.;
- tomato paste - 220 g;
- water - 545 ml;
- garlic - 5 g;
- hot pepper - to taste.
So, before you close the tomatoes for the winter, put the tomato paste in a saucepan with water and mix. We put the dishes on medium heat, bring the contents to a boil and add salt to taste. Boil the juice for 15 minutes, removing the foam with a slotted spoon.
Without wasting time, we prepare the jars: wash them, hold them over the steam and put garlic, a little pepper, spices and small tomatoes on the bottom of each. We pre-wash the tomatoes and prick in several places with a toothpick so that the skin does not burst. Fill with boiling water and leave for 10 minutes, covered with a lid. Then we drain the liquid, pour the tomatoes with hot juice, close the lids tightly, turn them over, wrap them with a woolen blanket and leave to cool completely. After that, we remove the conservation in the cellar or other cool dark storage.
Tomatoes in tomato slices for the winter
- tomatoes - 7.5 kg;
- homemade tomato juice - 2 l;
- iodized salt - 10 g;
- garlic - 8 cloves;
- celery (leaves) - 2 pcs.
We clean the tomatoes, process them from the tails and wash them. Cut them into pieces and put them in clean pre-prepared jars. We throw garlic and a sprig of celery into each chopped plate.
Pour homemade juice into a saucepan, add salt and boil. Then we pour it into jars up to the shoulders. Next, we lower the jars into hot water and sterilize for 10 minutes, and then roll them up with lids.
Green tomatoes in a tomato for the winter
- green tomatoes - 2 kg;
- tomato juice - 1 l;
- sugar and salt - to taste;
- hot peppers - 2 pcs.;
- garlic - 10 g;
- vinegar 9% - 115 ml.
To prepare tomatoes for the winter without sterilization, rinse the tomatoes, dry them and cut them into pieces. Next, put the slices in the pan and pour the tomato juice. Grind the hot pepper together with the seeds, and squeeze the garlic through a press and add to the pan. We put the dishes on the fire and boil the contents for 7 minutes. Next, add granulated sugar, salt and simmer for about 10 minutes. At the very end, add vinegar, mix and boil for another 10 minutes after boiling. Lay out the hot salad in sterile jars, roll it up, turn it over and warm it.
Tomatoes in a tomato for the winter
Tomatoes in a tomato for the winter - recipes We suggest you cook a very tasty preparation for the winter - tomatoes filled with tomatoes. The recipe is quite simple, and the result is simple.
Tomatoes are everyone's favorite vegetables that are equally tasty both fresh and processed.
You can cook absolutely everything from them, any preparations for the winter - marinated, salads, tomato paste and, of course, tomato juice.
Pickled tomatoes in tomato juice for the winter are especially delicious. This, one might say, is two in one - you can eat tomatoes and drink tomato juice.
So, how to make such preservation for the winter? We suggest using the following simple recipes.
A simple recipe for harvesting for the winter
What you need for cooking:
- A kilogram of tomatoes;
- 1.5 kilograms of tomatoes for tomato juice.
Components for juice per 1 liter:
- Salt - 2 large spoons;
- 1 large spoon of sugar;
- Table vinegar - 40 ml;
- 2 pieces of bay leaf;
- 3 pieces of cloves;
- Allspice in peas - 6 pieces.
How to make tomatoes in tomato juice for the winter:
- First you need to carefully sort out the tomatoes. Divide them into two parts;
- Then we wash them with water, remove the stalks;
- For laying in jars, it is best to select fruits with an elastic skin, medium-sized with uniform ripeness;
- But ripe fruits, with a fleshy structure of any size, are suitable for making tomato juice;
- Then you need to make juice from tomatoes. To do this, you need to cut into several parts. They can be passed through a juicer and rubbed through a sieve;
- It is necessary to make a homogeneous juice without skins and seeds. Therefore, after passing through a juicer, it is better to clean it through a sieve;
- Pour it into a saucepan, put on fire and heat to a boil;
- As soon as it starts to boil, put a little salt, sugar, allspice, cloves, mix everything and boil until these components are dissolved;
- Then taste it, if there is not enough salt or sugar, then you can add more;
- At the end, add table vinegar and remove from the stove;
- Next, you need to prepare and sterilize jars for pickling. To do this, the containers should be washed with a detergent solution or baking soda powder. Everything is rinsed several times with water;
- Banks are sterilized over steam or in the oven;
- In the prepared containers we place the tomatoes to the very top;
- Fill everything with juice, close the lids;
- We put a towel on the bottom of the container, place jars of tomatoes, pour water, but not to the top;
- We put the pan on the gas. As soon as the water starts to boil, the jars need to be sterilized for about 15 minutes;
- At the end, fill everything with tomato juice to the brim, roll up the lids;
- We turn the jars over and put them on the floor, cover them with a dense cloth;
- After cooling, you can store in a dark place.
Cooking method without sterilization
Constituent components:
- Tomatoes for juice - 2 kilograms;
- 2 kilograms of small tomatoes;
- 2 large spoons of sea salt;
- 2 small spoons of sugar;
- 1 dessert spoon of ground pepper;
- 3-4 pieces of cloves.
How to make tomatoes in tomato juice without sterilization for the winter:
- First, we make tomato juice for pouring. We sort the tomatoes, wash them, remove the stalks;
- Next, cut the vegetables into small pieces so that they can be passed through a juicer;
- Then we pass the prepared vegetables through a juicer to get a homogeneous juice. This will help get rid of the skin and seeds;
- Pour the juice into a container, put on the stove and heat to a boil;
- Approximately 5-10 minutes after the start of boiling, add granulated sugar, salt, pepper and cloves. We mix everything and taste, if salt and sugar are not enough, you can add more;
- We leave to boil for another 15 minutes, and in the meantime, you need to start preparing the tomatoes for pickling;
- We wash small tomatoes, remove all dirt and stalks;
- If desired, the skin can be removed from the fruit. To do this, we make cuts in the form of a cross on the fruits, put them in hot water for a couple of minutes and then carefully remove the skin;
- Jars are pre-washed and sterilized. We put vegetables in them to the very top;
- Then we heat the water in the kettle to a boil and immediately pour the tomatoes in the jars. Leave for a few minutes, then drain the water;
- Immediately pour boiling tomato juice;
- We close everything with lids, previously sterilized;
- Next, put the jars, cover with a warm blanket. Keep it there until it cools down;
- We put the cooled jars in a dark place for storage at room temperature.
Read also, Very tasty preparation!
And you can get acquainted with the methods of marinating chanterelles for the winter.
It is good to eat fresh apples in summer and autumn, but do not forget about winter. Recipes for cooking apple compote for the winter are located. We hope that our tips will make your work easier!
Pickled tomatoes and cucumbers in tomato juice for the winter
What you need:
- 3 kilograms of ripe tomatoes;
- Cucumbers - 1 kilogram.
For brine:
- Liter of tomato juice;
- 1 large spoon of salt;
- Sugar - 2 large spoons;
- 2 garlic cloves;
- A handful of dill seeds;
- 4 pieces of allspice peas;
- A couple of leaves of lavrushka;
- 1 large spoon of table vinegar 9%.
Let's start cooking:
- To begin with, we thoroughly wash the cucumbers, put them in cold water, leave them there for 3-6 hours;
- We also wash the tomatoes with water, remove all dirt and stalks;
- We wash the jars, clean with detergent and rinse several times. Be sure to sterilize them over steam or in the oven;
- Next, put lavrushka, dill seeds, peppercorns, dill seeds and peeled garlic cloves on the bottom of the glass container;
- We put cucumbers and tomatoes in jars. They should fill the container tightly;
- Then we heat the water to a boil, pour the vegetables in the jars with boiling water, leave to stand until it cools completely;
- Then drain the water and repeat again;
- Next, pour tomato juice into the container, put on the stove and heat to a boil;
- As soon as it boils, add salt, granulated sugar there. Stir and boil for 15-20 minutes;
- Pour hot juice brine into jars, add a large spoonful of vinegar;
- We close the lids, roll up with a seaming key;
- We turn the jars upside down, wrap them with warm cloth;
- We put the cooled cans with blanks for the winter for storage in a dark place.
Making tomato juice from tomatoes for the winter
What will be required:
- 5 kilograms of tomatoes;
- Salt to your taste;
- Sugar of your choice.
How to prepare tomato juice:
- To make juice, it is better to use ripe tomatoes of various shapes. We sort out the fruits, thoroughly wash them from dirt, remove the stalks;
- We cut the washed vegetables into 4 parts and put them in a saucepan;
- Add half a glass of water. This is necessary so that the tomatoes do not burn;
- Then put on a slow fire, leave to cook;
- As soon as the tomatoes begin to release juice, boil them for about 10 minutes;
- Remove from fire, leave to cool slightly. We grind the cooled tomatoes through a sieve to get rid of the skins and seeds;
- Then pour the grated juice into a saucepan, put it on the stove, add granulated sugar, salt and boil for another 15 minutes;
- We wash the jars, clean them with baking soda or detergent. We also sterilize them over steam or in the oven;
- Pour the finished juice into jars;
- Close the lids tightly;
- We put the jars on the floor, cover them with warm cloth and hold them there until they cool down;
- We store the finished preservation in a dark place at room temperature.
It is best to use small tomatoes, such as cherry tomatoes, for marinating.
The juice should be homogeneous, it should not contain seeds and skins.
Additionally, tomatoes can be peeled. To do this, they can be put in boiling water for a couple of minutes, after which the skin can be easily removed.
Tomatoes in their own juice for the winter always turn out just excellent. What’s more, they are easy to prepare! The main thing is to strictly follow the recipe, then in the end you will get excellent preparations for the winter!
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 cheesecloth.
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:
- First, we need to boil water.
- 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.
- Add tomato paste to a pot of water.
- 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.
- At this time, we wash the tomatoes well and cut off their ass, pierce the tomato with a fork on the opposite side.
- 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.
- 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:
- 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.
- Now we need to put the jars on sterilization for 10 - 15 minutes and start preparing the filling.
- We put the chopped tomatoes on the fire, boil for 10 minutes and add pepper and garlic to them.
- 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.
- We put pepper and lavrushka in jars at the bottom, put tomatoes in rows, chopped on both sides.
- We cut the pepper into quarters and lay it out in the remaining unfilled places.
- 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:
- Pour the prepared juice into a saucepan and leave to boil.
- We throw salt, sugar, seasonings of your choice into the marinade, gently mix the mixture and leave to boil for 4 to 5 minutes.
- Place the tomatoes in rows in a jar and sprinkle them with a tablespoon of sugar.
- Grind horseradish rhizome with a meat grinder or grater.
- We do the same with garlic.
- For the indicated number of tomatoes, we need to take a quarter cup of already ground garlic and horseradish.
- In each jar you need to put 4 tablespoons of chopped horseradish and garlic
- 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!
Tomatoes in tomato paste - a blank suitable for all life occasions.
A feast - please, a vase with delicious tomatoes in a tomato sauce; unexpected guests - and here, on the table, a plate with tomatoes in tomato paste will come in handy; family dinner - a bowl of fragrant tomatoes will set the mood and turn a standard meal into cozy and warm gatherings with relatives.
So, if you have a successful harvest of tomatoes or you know where to get beautiful juicy fruits, go ahead to the kitchen and create a miracle preparation: tomatoes in tomato paste.
Tomatoes in tomato paste - general principles of cooking
To prepare this preservation, you will need ripe, pretty tomatoes and tomato paste, as well as additional ingredients such as salt, granulated sugar, pepper, herbs, laurel and other spices to taste.
You can buy pasta or make your own with this simple recipe.
homemade tomato paste recipe
Ingredients: three kilograms of ripe, fleshy, hard tomatoes (preferably the Cream variety); two large onions; 120 grams of sugar; half a glass of 6% vinegar; salt.
Cooking:
Cleanly washed tomatoes are cut into two parts, put in a large enameled pan. Put the peeled onion there, pour in half a glass of water. We close the container with a lid, bring to a boil, then reduce the gas, simmer for a quarter of an hour - during this time the tomatoes will soften and let the juice go. We grind the resulting mass through a fine sieve - all the juicy pulp of the fruit should come out, only the stalks, peel and seeds will remain, which will no longer be needed. Mix the tomato mass with salt and pepper and boil until it is reduced by five to six times. Pour vinegar into the finished tomato paste, mix and roll up.
Such homemade tomato paste can be stored in a cool place for up to a year and a half. Tomatoes in homemade tomato paste are especially tasty and juicy.
Recipe 1: Tomatoes in Tomato Paste
Ingredients:
Three kilograms of small, elastic tomatoes;
About 20 pieces of large tomatoes;
100 grams of salt;
50 grams of sugar sand;
Allspice;
100 grams of tomato paste.
Cooking method:
1. Rinse and dry small tomatoes. Pierce in two or three places with a toothpick, place tightly in a sterile container. Sprinkle a few peppercorns on top.
2. Blanch large tomatoes, chop and puree.
3. Put the tomato puree in a saucepan, add the paste, salt and granulated sugar. Mix everything thoroughly.
4. Bring the mass to a boil. Simmer, stirring, for five minutes.
5. Pour the tomatoes in a container with fragrant puree with tomato paste.
6. Sterilize the workpiece for 25 minutes in the oven, roll up.
Recipe 2: Tomatoes in Spicy Tomato Paste
Ingredients:
100 grams of tomato paste;
Eight cloves of garlic;
Several cloves;
Peppercorns;
50 grams of salt;
25 grams of sugar;
Bay leaves;
50 ml of oil;
Dried dill;
Small tomatoes.
Cooking method:
1. Pour a liter of water into the pan, warm, put spices: pepper, laurel, cloves.
2. Let the liquid boil, put tomato paste, salt and granulated sugar. Cook, stirring, ten minutes.
3. Pour in about 50 ml of oil, mix. Tomato paste sauce for tomatoes is ready.
4. Rinse small tomatoes, put in a jar.
5. Add peeled garlic cloves, sprinkle with dill, if desired, you can also put currant and cherry leaves.
6. Pour the ingredients into jars with hot tomato sauce, roll up.
7. After the workpiece has cooled under the covers, put it away for storage.
Recipe 3: Tomato salad in tomato paste with garlic and sweet pepper
Ingredients:
500 grams of tomatoes;
head of garlic;
A bunch of dill;
Two peppers;
50 grams of tomato paste.
Cooking method:
1. Rinse dill, shake to get rid of excess moisture, chop.
2. Peel the garlic and cut into slices.
3. Wash the tomatoes, cut off the stalk, cut into not too large slices.
4. Peel the pepper from seeds, cut into half rings.
5. Dilute tomato paste in 120 ml of water. Salt to taste.
6. Put tomatoes, garlic, pepper, dill in a sterile jar in several layers.
7. Pour the diluted pasta over the vegetables.
8. Put a covered jar of tomatoes for fifteen minutes in a pot of boiling water.
9. After the time has elapsed, roll up the workpiece, cool and put in the refrigerator.
Recipe 4: Tomatoes in tomato paste with horseradish
Ingredients:
Two kilograms of medium-sized tomatoes;
Two stalks of celery;
300 grams of sweet pepper;
Two kilograms of overripe tomatoes;
100 grams of chopped horseradish;
60-70 grams of salt;
100 grams of sugar;
80 grams of tomato paste.
Cooking method:
1. Put thoroughly washed small tomatoes in a sterile container.
2. Rinse overripe tomatoes, cut into cubes and put in a saucepan.
3. Bring the tomato slices to a boil, cook until softened.
4. Cool, grind through a sieve.
5. Add salt, paste and granulated sugar to the resulting tomato puree.
6. Thoroughly mix the mass, put it on fire again.
7. As soon as the tomatoes in the paste begin to boil, add the pepper, cut into slices, chopped horseradish. Simmer 10 minutes.
8. Pour the tomatoes, packed in jars, with tomato paste with vegetables.
9. Sterilize covered jars with the workpiece in the oven for 15 to 20 minutes.
10. Screw on the lid, cool.
Recipe 5: Tomatoes with vegetables in tomato paste
Ingredients:
Ten medium tomatoes;
One eggplant;
Several cauliflower inflorescences;
One young squash;
Bulb;
50 grams of salt;
50 grams of sugar;
20 ml of vinegar;
300 grams of tomato paste;
About a liter of water;
Chili pod;
Peppercorns;
Currant leaves.
Cooking method:
1. Rinse all vegetables.
2. Cut the zucchini and eggplant into cubes, make cuts at the stalk of the tomatoes, cut the onion into half rings.
3. Put currant leaves, bitter pepper, laurel leaves in a sterile container.
4. Place zucchini, tomatoes, eggplants, onions, cabbage on top.
5. Boil marinade from water, tomato paste, salt, sugar and vinegar.
6. Pour hot marinade over all the ingredients in the jar.
7. Roll up the lid, cool and store.
Recipe 6: Peeled Tomatoes in Tomato Paste
Ingredients:
800 ml of water;
250 grams of tomato paste;
Two and a half kilograms of dense medium-sized tomatoes;
One third of a glass of sugar;
30 grams of salt.
Cooking method:
1. Rinse and sterilize jars.
2. Rinse the tomatoes thoroughly, make an incision crosswise in the region of the stalk. Pour boiling water for five minutes, then dip in cold water for the same time.
3. Gently pick up the skin at the incision site, pull it down without damaging the pulp of the tomatoes.
4. Place peeled tomatoes in prepared jars.
5. Dilute water and tomato paste in a saucepan, add granulated sugar and salt.
6. Let the tomato mass boil and immediately pour it over the tomatoes in the jar.
7. Close the workpiece with lids and cool under the covers, turning upside down.
Recipe 7: Tomatoes in Brazilian Tomato Paste
Ingredients:
750 ml of water;
300 grams of tomato paste;
2.3 kg of tomatoes;
Ten peas of black pepper;
35 grams of salt;
A small bunch of dill;
Bay leaves (10-12 pieces);
20 grams of curry.
Cooking method:
1. Finely chop the dill.
2. Wash the tomatoes, cut into slices, removing the stalks and, if necessary, rotten places.
3. Place dill and bay leaves on the bottom of sterile jars. Top with chopped tomatoes.
4. Mix water with tomato paste, add salt and peppercorns.
5. Bring the mixture to a boil, pour over the tomato slices.
6. Sterilize the workpiece for 7-9 minutes, then immediately roll up.
Recipe 8: Green Tomatoes in Spark Tomato Paste
Ingredients:
Two kilograms of small green tomatoes;
Six cloves of garlic;
Five or six pieces of currant and cherry leaves;
One sheet of horseradish;
Three umbrellas of dill;
Ten leaves of laurel;
Fifteen peppercorns;
A kilogram of red tomatoes;
320 grams of tomato paste;
Mixed garlic and horseradish (chopped);
50 grams of sugar;
100 grams of salt.
Cooking method:
1. Put well-washed green tomatoes in sterile jars.
2. Add garlic cloves, bay leaves, currants, horseradish, cherries, dill umbrellas and peppercorns.
3. Wash red tomatoes and pass through a meat grinder.
4. Mix tomato puree with tomato paste, chopped garlic and horseradish, salt and granulated sugar.
5. Boil the prepared puree and pour over the green tomatoes with spices.
6. Sterilize jars in the oven for 20 minutes, roll up.
Recipe 9: Stuffed Tomatoes in Tomato Paste
Ingredients:
Two heads of garlic;
Medium-sized tomatoes (2 kg);
Five or six peas of allspice and black pepper;
Two sweet peppers;
One bitter pepper;
Small bulb;
Bay leaves, horseradish root and leaves;
60 grams of salt and sugar;
Leaves of parsley and dill.
dill umbrellas;
450 grams of tomato paste;
Liter of water.
Cooking method:
1. Rinse the tomatoes, cut into two parts, but not to the very end, i.e. half does not need to be disconnected.
2. Cut half of the peeled garlic into thin slices.
3. Rinse the greens thoroughly.
4. Stuff each tomato with garlic and herbs.
5. Grind horseradish root and hot pepper.
6. Put chopped horseradish root, horseradish leaf, dill umbrellas, garlic, onion half rings, hot pepper on the bottom of sterile jars.
7. Arrange the stuffed tomatoes in a tight row.
8. Cut the peppers into strips and put in the space between the tomatoes.
9. Lay the remaining greens on top.
10. Boil the tomato paste diluted in water, add salt and sugar. Pour the stuffed tomatoes and other ingredients with an appetizing mass.
11. Roll up, cool.
In any preparation of tomatoes in tomato paste, you can add fresh currant, oak, cherry leaves. They will give the preservation a special flavor. The main thing is to rinse them thoroughly before preservation. You can even pour boiling water for five minutes, then rinse in cold water and shake off moisture.
Do not be lazy and neglect the sterilization process - your workpiece will last much longer. Before sterilization, the container must be thoroughly rinsed.
If the recipe for tomatoes in tomato paste involves cutting vegetables, it is best to choose fleshy tomatoes with elastic and thick skins. It will be much easier to cut them and the likelihood of juice flowing out during cutting is minimal.
Tomatoes in tomato juice are good cold, so it is better to put them in the refrigerator for a couple of hours before serving.
Tomato marinade can be used to make soups, goulash.
From tomatoes grown in vegetable gardens, especially tasty tomatoes in tomato paste are obtained. Imported vegetables lose to garden tomatoes both in terms of taste and shelf life.
In order for the tomatoes to be saturated with the aromas of herbs, spices and spices better, you should make a couple of cuts at the base.
Tomatoes in tomato paste are stored, like any other blanks, in a dark, cool place. You can also store the workpiece on the top shelf of the refrigerator.
The workpiece must be cooled in a calm room or wrapped in a blanket, turned upside down. By turning the container over, you can make sure that the preservation is hermetically sealed and does not leak, which means it will last a long time. A blanket is needed so that there are no sudden changes in temperature, and so that the preservation cools slowly, so the tomatoes do not burst and turn out to be tastier.
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