Tomato recipes in your own. Tomatoes in their own juice for the winter - Recipes of tomatoes in a tomato with whole fruits

tomatoes in own juice will not leave anyone indifferent! It's very tasty and easy enough to prepare! We offer a selection of the most good recipes cooking tomatoes in their own juice for the winter.

1. A simple recipe for tomatoes in their own juice for the winter
2. Quick tomato recipe own juice

+ video recipes!

Tomatoes in their own juice: 14 best recipes for the winter

A simple recipe for tomatoes in your own juice for the winter

Required product ratio:

10 kg tomato (6 kg of them - for a tomato).

For each liter of juice:

• 1 st. l. coli
• 2 st. l. caxapa.

Cooking

We tightly pack clean and dry tomatoes into sterile jars

Boil tomato juice for 15 minutes. Hot fill jars with tomatoes.

We cover with lids and set to sterilize. We sterilize 2-liter jars - 30 minutes, liter - 15 minutes.

Seal tightly, turn over, wrap until completely cooled!

Tomatoes in own juice without sterilization - with 1 spill

Product Ratio

For every liter of tomato:

• 1.5 table spoons of salt
• 2 table spoons of sugar
• 1 Bay leaf ik
• 2 allspice peas

Cooking

We lay out medium-sized strong tomatoes in prepared jars. Pour boiling water, cover with a towel.

Tomatoes for tomato are rolled into a meat grinder, put on a small fire. Boil for 12-15 minutes.

We drain the water, fill the tomatoes with boiling juice and immediately roll them up.

We turn it over, wrap it with a blanket until it cools completely.

Tomatoes in own juice with Bulgarian pepper – with 2 spills

Ingredients:

• hard tomatoes - 3.6 kg;
• tomatoes for juice - 3 kg;

Spices for 1 liter jar:

• dill umbrellas - 1 pc.;
• Bulgarian pepper - 2-3 slices;
• garlic - 2-3 cloves;
• cherry leaves - 1 pc.;
• bay leaf - 1 pc.;
• black peppercorns - 3-4 pcs.;
• allspice peas - 2-3 pcs.

For 1 liter of tomato juice:

• salt - 1 tablespoon;
• caxap - 2 tbsp

Cooking

Peel the tomatoes for juice from the stalks, rinse, pass through the meat grinder.

Rinse the rest of the tomatoes, prick with a toothpick around the stalks in 3-4 places.

Wash jars and lids thoroughly and sterilize.

Place dill, peppers, garlic, greens at the bottom of the jars

Put the tomatoes in a jar tightly and pour boiling water to the eyeballs.

As soon as the banks cool down, until they can be safely taken with your hands, drain the water and pour boiling water a second time.

Bring tomato juice to a boil with the addition of saxap and salt.

Drain the cooled water one by one and pour it with boiling tomato - immediately twist it tightly with hot lids.

Turn the jars over on a towel and cool.

Tomatoes in own juice for the winter without skin

Ingredients

• strong small tomatoes - 1 kg;
• large, ripe tomatoes, for a tomato - 1 kg;
• bay leaf - to taste;
• allspice - to taste;
• cloves - to taste;
• caxap - to taste;
• salt - to taste.

Cooking

We remove the peel from tomatoes

We lay out small tomatoes (without peel) in jars, and large ones with a blender in puree

Bring tomato puree to a boil

Add spices, salt and caxap

Boil tomato puree over low heat for 3-5 minutes

We fill jars with tomatoes with tomato puree, sterilize liter jars for 20 minutes.

We roll up.

Tomatoes in own juice for the winter - recipe without sterilization

Product Ratio

• 3 kg hard small tomatoes for seaming;
• 3 kg of soft juicy tomatoes for tomato juice;
• 8 pcs. black peppercorns;
• 2 sprigs of dill and parsley;
• salt - 1 tbsp. spoon per liter of tomato
• saxap - 1 teaspoon per 1 liter of tomato juice.

Cooking

Prick strong tomatoes with a fork or a toothpick, place them tightly in prepared prepared sterilized jars,

Add 2 pcs. hot pepper, fill with hot water, cover with lids and leave for 20 minutes.

Bring tomato juice to a boil, add saxap, salt and stir.

Pour out the water from the jars, fill with tomato, cover with a lid and roll up.

Rolled up cans with tomatoes in a tomato, turn over, wrap.

Quick tomato recipe own juice

Required Products

• Tomatoes
• Black peppercorns

For every liter of tomato:

• 1 teaspoon salt
• 1 teaspoon sugar

Cooking

Place strong tomatoes in sterilized jars.

From the remaining tomatoes, prepare the tomato mass by chopping them with a blender and boil the mixture.

For 1 liter of tomato mass, add 1 tsp. salt and sugar and a few black peppercorns.

Pour hot tomato juice over tomatoes.

Sterilize 20 minutes.

Spicy tomatoes in own juice with horseradish and garlic

For 2 liters of tomato juice:

• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 50 g chopped bell pepper;
• 50 g of mashed garlic;
• 50 g of pureed horseradish root.

Bring the tomato mass to a boil and pour over the jars filled with tomatoes. Sterilize (1 liter jars 15 minutes, 3 liter jars 20 minutes). Seal immediately.

Recipe for tomatoes in own juice - a simple recipe

For 1 liter of tomato juice:

• 1 tbsp salt
• 1.5 tbsp sugar

Cooking

First put the tomatoes in jars.

Twist into a meat grinder or chop with a blender overripe tomatoes for tomato.

Boil tomato juice for 15 minutes, pour jars filled with tomatoes with it.

Two-liter jars should be sterilized for half an hour, liter jars - 15 minutes, three-liter jars - 45 minutes. Now you can roll up the jars one by one, turn them over and put them under the covers, where they will be until they cool.

Tomatoes in their own juice without sterilization

Products:

• 3 kg of dense small tomatoes;
• 3 kg of soft tomatoes for juice;
• 8 black peppercorns;
• 2 sprigs of dill and parsley;
• sugar and salt - 1 teaspoon per 1 liter of juice.

Preparation: Cut the tomatoes for juice into pieces, put in a saucepan and bring to a boil. Add finely chopped greens and cook over low heat with stirring for 20 minutes. Cool slightly and pass through a sieve. All we need is tomato juice. We prick the tomatoes with a toothpick - so when pouring they will not burst. We lay out the tomatoes in sterilized jars, put 2 peppercorns each, pour boiling water and leave under the lids for 20 minutes. Boil the tomato juice again, adding sugar and salt. Drain the water from the cans of tomatoes and pour the tomatoes with tomato juice. Roll up. Banks are turned over and wrapped until completely cooled.

Tomatoes in tomato juice with garlic, horseradish and bell pepper

Ingredients:

• tomatoes - 2 kg;
• sweet bell pepper- 250 g;
• overripe tomatoes - 2 kg;
• garlic, chopped with horseradish root - ¼ tbsp.;
• salt - 2 tbsp. l.;
• sugar - 4 tbsp. l.

Cooking

Put the tomatoes in a 3-liter jar, and wash the overripe ones, chop and put in a saucepan, then bring to a boil. Boil them until they become soft. Then cool and rub through a strainer.

Add sugar and salt to the resulting tomato puree. Stir it and bring it to a boil. After the juice begins to boil, add pepper, horseradish and garlic.

Pour the resulting hot mass into jars of tomatoes and begin to sterilize. Banks with a volume of 3 l - 20 min, 1 l - 15 min. Seal them and turn them upside down to cool.

Tomatoes in tomato juice with dill and garlic

Recipe Ingredients:

• tomato juice - 1 l;
• tomatoes - 2.5 kg;
• salt - 1 tbsp. l.;
• dill - a bunch;
• bay leaf - 10 leaves;
• seasoning curry;
• peppercorns - 10 peas;
• garlic - 3 cloves.

Cooking:

Finely chop the dill, cut the tomatoes and wash thoroughly.

Sterilize the jars and put all the spices there.

Then put in the tomatoes.

Bring the tomato juice to a boil and throw in a pinch of curry.

Fill jars with boiled tomato juice. Then pour salt into the jars.

Sterilize jars for 7 minutes. Then roll up.

Spicy tomatoes in their own juice in garlic-horseradish sauce

Ingredients:

• tomatoes - 2 kg;
• garlic - 6 cloves;
• currant leaves - 6 pcs;
• cherry leaves - 4 pcs;
• horseradish leaves - 1 pc;
• dill - 3 umbrellas;
• bay leaf - 10 pcs;
• black pepper - 15 peas;

Fill composition:

• Tomatoes - 1.5 kg;
• chopped horseradish and garlic mixed - 80 g;
• sugar - 1 tsp;
• salt - 3 tsp

Cooking

For pouring - pass the tomatoes through a meat grinder, add garlic, horseradish, sugar and salt, mix thoroughly.

Put the garlic and herbs on the bottom of the jars, then the tomatoes.

Boil the prepared dressing and pour over the tomatoes.

Sterilize jars for 20 minutes, then roll up. Turn over, cover with a blanket and wait until cool.

Stuffed tomatoes in own for the winter

Products for a 3 liter jar:

• small tomatoes - 2 kg;
• garlic - 2 heads;
• allspice and black pepper - 5 peas each;
• Bulgarian Bell pepper- 2 pcs.;
• hot pepper - 1 pc.;
• horseradish root and leaves;
• onion - 0.5 heads;
• Bay leaf;
• parsley and dill;
• salt and sugar - 2 tbsp. l.;
• dill - 5 umbrellas;
• tomato juice - 1.5 liters.

Cooking

Wash the tomatoes, cut in half, without cutting slightly.

Garlic, cut into thin slices.

Wash the greens, chop the horseradish. Stuff each tomato with garlic and herbs. Wash the pepper and cut in half.

At the bottom of the prepared jar, lay the spices, onion, garlic clove, hot peppers, half dill and horseradish.

Then lay the tightly stuffed tomatoes.

Lay bell pepper on the sides of the jar, on top - dill, leaves and horseradish root.

Boil the tomato juice and pour over the contents of the jar. Sterilize a liter jar for 20 minutes, sealed tightly, cool upside down.

Tomatoes in own juice, sliced

Ingredients:

• Tomatoes - 1 kg;
• vinegar 9% - ½ tbsp;
• salt - ¾ tbsp.

Cooking

Remove the skin from the tomatoes. Cut the tomatoes into large slices. Remove the remnants of the fruit legs. Put half of the tomatoes in a jar

Sprinkle pieces of tomato with salt to your own taste.

Fill the jar with slices of tomatoes to the edges of the neck.

Sterilize tomatoes in their own juice for 30 minutes (minimum).

Sometimes more time is needed if the tomatoes are not too juicy. You need to wait for the moment when the tomatoes let out a lot of juice and the jar is filled to the top with it.

The glass container must be carefully removed from the pan. Remove cover. Pour vinegar over the tomato in its own juice.

Seal the jar tightly with a lid. Turn the container over, cover with a blanket. Let cool completely.

Tomatoes in their own juice - video

We offer a selection - 5 video recipes on how to cook delicious tomatoes in your own juice!

A simple and amazingly tasty preparation for the winter, natural without all kinds of preservatives and dyes. with appetizing and juicy tomatoes, rich tomato juice with a pleasant taste.

To exclude fresh purchased tomatoes in winter, for ourselves and especially for children, we make homemade preparations. Today I offer you the most delicious recipe- "Lick your fingers" in various options cooking.

Let's open the jar in winter, here's the finished one lovely snack and the base for making pizza, sauce, gravy and soup. Until the season is over autumn preparations We are trying to make more of these jars.

A simple recipe for tomatoes in their own juice for the winter without sterilization

All you need for this recipe is tomatoes, salt and sugar. 1 liter of juice requires 1 tbsp. a spoonful of salt

For two 1 liter jars we need:

• small tomatoes - 1.2 kg
• large tomatoes - 1.8 kg
• salt - 2 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 2 tbsp. l.

Cooking:

IN this case Do I need vinegar, I have no question. Yes, I do, because the recipe is without sterilization, and I don't want my jars to explode in the winter.

To prepare tomato juice, we use large, overripe, fleshy fruits with a uniform bright red color. We clean from the stalks, wash under running water.

Blanch the tomatoes in boiling water for 3-4 minutes, then immediately cool with cold water.

The peel of the fruit is easily separated from the pulp.

Peeled tomatoes cut into slices, put in a saucepan.

Grind the chopped fruits with a blender until smooth.

Add salt, sugar to the tomato mass and put on fire. Bring to a boil, lower the heat and simmer for 20 minutes, stirring constantly and removing the foam. Add vinegar at the end of cooking.

For laying in jars, we take whole tomatoes of small sizes, plum-shaped or round. With dense pulp and elastic skin.

In the area of ​​​​the stalk, we puncture the fruit with a toothpick to a depth of 1 cm. This will protect the tomatoes from cracking when heated hot water and won't spoil marketable condition. We put them in banks, tighter.

Fill jars with hot water in small portions to the very top and leave for 10 minutes. Then pour the water into the pan, bring to a boil, boil for 3 minutes and pour the tomatoes again for 2-3 minutes. If you have small fruits With delicate skin, there is no need to fill them a second time.

Drain the water and immediately pour boiling tomato juice under the very lid. It is important that no air remains in the jar. Close tightly with screw caps, turn upside down, check for leaks. We wrap it with a blanket and leave it for a day until it cools completely, all this time the tomatoes will be sterilized.

We watch them for a couple of weeks so that they do not explode, and then we remove them for long-term storage in a cool dark room.

Hope this one step by step recipe will help you cook awesome, sweet tomatoes without any sterilization. In winter, we use them as a side dish for meat and fish dishes.

Tomatoes in their own juice for the winter with tomato paste

This pasta recipe is super easy and quick. We do not waste time preparing juice, grinding and cutting tomatoes.

Ingredients:

• whole fruits - 1.5 kg
• tomato paste - 200 gr.
• water - 2 l
• salt - 2 tbsp. l.
• sugar - 3 tbsp. l.
• a mixture of ground peppers - 1/2 tsp.

Cooking:

1. We're making juice. Boil water in a small saucepan.
2. in a bowl tomato paste we breed warm water until smooth and pour into a saucepan.
3. Add salt, sugar, pepper there and boil for 5 minutes.
4. Let's try! It's not too late to adjust the taste.
5. Place small tomatoes in a colander.
6. Immerse in boiling water for 1-2 minutes and cool with water.
7. Separate the skin from the pulp.
8. We put the peeled tomatoes in prepared jars and pour hot juice over them.
9. We sterilize the filled jars, with a capacity of 0.5 l - 8 min, 1 l - 15 min. The time is counted from the moment the water boils.
10. We roll up, store in the cellar.

Whole canned tomatoes without skin are used in winter for salads and as a side dish for meat and flour dishes.

Cherry tomatoes in their own juice with sterilization

IN Lately cherry babies have become fashionable. These miniature beautiful fruits have a very bright and rich color. tomato flavor. They have a high sugar content, more useful substances and vitamins than their larger counterparts. Fruiting until frost long time stored in fresh while maintaining excellent appearance And taste qualities perfect for winter storage.

Ingredients:

To prepare 1 liter of canned food, 1.2-1.5 kg of cherry tomatoes are needed.

For 1 liter of juice, 30 grams of salt will be required.

Cooking:

1. For canning tomatoes large varieties we took 1 and 3 liter cans, and for such “kids” it is better to take smaller cans, with a capacity of 1 liter, 0.7 liter or 0.5 liter.
2. My cherry, sort according to the degree of maturity. Softer and more mature ones will go for juice, and strong ones will go to a bookmark in a jar.
3. We're making juice. We pass soft tomatoes through a meat grinder previously scalded with boiling water.
4. Grind through a fine sieve, separate the seeds and skin. The result is pure pulp.
5. Pour it into a saucepan, add salt, put on fire. Bring the tomato mass to a boil, constantly stir and remove the resulting foam. Boil until its complete disappearance of the foam.
6. Place hard cherry tomatoes in a colander, place in boiling water for 1-2 minutes, cool in cold water, easily separate the skin from the pulp.
7. Prepared fruits are tightly packed in jars.
8. Pour hot (70-80 degrees) juice, cover with boiled lids.
9. Filled cans, put in a saucepan with warm water, bring to a boil and sterilize at 100 degrees, with a capacity of 1 liter - 10, with a capacity of 0.5 - 8 minutes.
10. Roll up, turn the lid down.

It turned out delicious - just lick your fingers! We store at room temperature, on a shelf in the pantry. We use it for salads and as a side dish for pasta and meat. Juice is used as a drink or for cooking first courses instead of tomato.

Canned large tomatoes in slices in their own juice for the winter

Grew up in the garden large tomatoes weighing more than 150 gr. Gorgeous, with tender fleshy flesh, but they don’t want to “get into the jar” in any way. To save for the winter, cut into large slices.

We will need:

The calculation of the product is given for 1 liter jar.

• tomatoes - how many will fit in a jar
• salt - 1 tbsp. l. topless
• sugar - 1 tsp with a slide
• bay leaf - 1 pc.
• a mixture of peppers - 5-8 pcs.

Tomatoes in their own juice for the winter with horseradish and garlic

According to this recipe, delicious, spicy, with a special taste of tomatoes in their own juice are obtained.

We need for a 3 liter jar:

• tomatoes in a jar - how many will fit
• tomatoes for juice - 1.5 kg
• horseradish - 1 tbsp. l.
• garlic - 1 tbsp. l.

The calculation of salt and sugar is given for 1 liter of juice:

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

It is difficult to talk about the exact ratio of tomatoes and juice when packaged in jars with a capacity of 3 liters. If the tomatoes are larger, then less of them will go into the jar, and more juice will be required and vice versa.

Cooking:

1. Tomato juice is prepared from discarded overripe fruits. After washing, cut them into pieces, put them in a saucepan and, stirring, boil for 10 minutes. Pass hot through a fine sieve.
2. Peeled horseradish root, rub garlic cloves on fine grater. I entrust this procedure to my husband, he calls it “pull out the eye”. From the grated mass, we need a tablespoon of both ingredients.
3. Heat the juice again, add the prepared horseradish and garlic, salt and sugar. Bring to a boil. If you get a lot of juice, boil longer without closing the pan with a lid. If the norm, then boil under the lid for 20 minutes. Remove the resulting foam with a slotted spoon.
4. We put whole tomatoes tightly in a prepared jar, and pour hot tomato mass under the neck, cover with a lid and sterilize.
5. Sterilization time at 100 degrees for cans with a capacity of 3 liters - 20 minutes.
6. Store them until winter in a cool, dark place.

Sweet tomatoes in tomato juice for the winter - recipe "Lick your fingers"

For a liter jar you will need:

• salt - 5 tbsp. l.
• sugar - 6 tbsp. l.
• vinegar - 3 tbsp. l.

Now you know how to cook tomatoes in your own juice.

Choose from all the recipes the most suitable for you, cook and eat with pleasure. I look forward to your feedback and wishes in the comments!

If in winter you often cook dishes that require tomatoes, then you probably thought about canning tomatoes in their own juice. Appetizing tomatoes, which will be stored in a jar of tomato juice - this is not only tasty snack to any side dish, but also delicious healthy drink made without preservatives and other chemicals. And these tomatoes can be used for cooking tomato sauce, add to soups.

Canning tomatoes in their own juice

It's not hard at all to do canning tomatoes in their own juice, recipes have a number of features, but even a novice hostess will cope with the process. For three liters of finished workpiece, you need to take three kilos of small tomatoes (cream), two kilos of large fruits, juicy and fleshy, 50 g of sugar and 60 g of salt. Also, in each jar, you can add a few peas of allspice, a piece of cinnamon or hot pepper.

Small fruits should be thoroughly washed, then pricked with a toothpick in several places, put in clean three-liter (you can also use two-liter) jars. The fruits should reach the shoulders. By the way, according to the same recipe, you can cook tomatoes, which are then used to make sauces, such as Bolognese, or other dishes. But in this case, it is necessary to remove the skin from the fruit, for this they must be dipped in boiling water for a few seconds so that it easily peels off.

Now we turn to large tomatoes, they must be cut into several parts, sent to the pan under the lid so that they heat up, but do not boil. The hot mass must then be rubbed through a sieve to get tomato juice. Dissolve sugar and salt in the juice, one tablespoon per one and a half liters of juice or two teaspoons for every half a liter. You can also add a pinch of cinnamon for every half liter. Someone simply removes the skin and does not rub it through a sieve, but it is much more pleasant to drink seedless juice. You can also add a few cloves of garlic, then they can be easily removed.

Put the tomato mass on fire in an enameled saucepan, bring to a boil, remove the foam and pour into jars. Then they must be sent for pasteurization: it is necessary to sterilize in boiling water for about half an hour, and in hot (85 degrees) for about an hour.

Pour boiling water over iron lids or boil for a couple of minutes, then close the lid and roll up. Next, the jars must be turned over and wrapped in a warm blanket. In this state, leave until completely cooled, and then transfer to a storage place - in a cellar or on a balcony.

As a matter of fact, there will be no difficulties when you perform canning tomatoes in their own juice, recipe with photo may not be needed, because all the main points of preparation and further preparation are simple and understandable.

Canning tomatoes in their own juice: recipe

In another variant recipe with photo canning tomatoes in own juice involves the addition of vinegar. We need three kilograms of cherry or other small fruits, for example, the variety " Lady fingers", also liter natural tomato, a spoonful of salt and three spoons granulated sugar, four tablespoons of table 9% vinegar.

First you need to prepare the marinade, for this mix the juice with salt, sugar and vinegar. Put enamel pan on fire and boil.

All fruits should be thoroughly washed under running water. Then put them in sterilized jars. If you decide to preserve cherry tomatoes, then small containers are suitable - 0.5-1 liter, but for cream and ordinary medium-sized tomatoes, it is better to take 2 or 3 liter jars.

If you are planning to perform home preservation, then it is advisable to grow tomatoes on your own, for example, a small size of 20-80 grams is suitable for you, and cherry tomatoes can be grown on the windowsill at all.

Boil the kettle and pour boiling water into the jars, leave for five minutes, and then drain the water. Pour prepared boiling marinade into jars. Put on sterilization (15-20 minutes) and can be rolled up with iron lids.

We also offer a closer look at the question of how to make your own juice, which is necessary for this recipe. Firstly, for half a liter of finished tomato, you need to take about 600-700 grams of fleshy tomatoes. So, all the fruits are in front of you, now you need to do such a manipulation with them. Take a wide deep bowl, boil water in it and lower the fruits in portions, you can do this with a colander. They should be in boiling water for only a couple of minutes, and then they should be lowered into cold water.

After such a reception, the skin from the fruit will peel off without any extra effort and they will be ready for juicing. They must again be folded into a colander and gently wiped with a crush, and the mass will fall into an enameled bowl. Then the mass must be additionally filtered through a fine sieve or cheesecloth to obtain a homogeneous mass without stones.

Now this product can be used for further preparation, but someone still does not do additional filtration, because a drink with seeds turns out to be very tasty.

The harvest of vegetables was a success, the shelves in the basement are filled with all kinds of pickles and marinades, and the abundance of tomatoes does not end there? After all, a way out can be found from any situation, and this one can be solved not only with useful, but also very, very tasty result. Significantly save time on processing tomatoes and stock up for the winter incredibly appetizing conservation, which on a frosty day will fill the whole house with the aromas of summer, you can use simple and original recipes tomato preparations.

"Bystrinka"

Most often, such a recipe is used when you were lucky enough to buy or grow big harvest cherry tomatoes. Small red, yellow or even black tomatoes look great, filled with incredible delicious marinade. The amount of spices is calculated per 1 liter finished juice.

Ingredients:

• cherry tomatoes and large red varieties;
• 40-45 g of salt;
• 60-65 g of sugar.

Cooking:

1. Pass large tomatoes through a meat grinder, after removing the skin. It is easy to do this by dropping vegetables in a colander for 12-15 seconds in boiled water.
2. Measure the liquid, put the spices, pour into a saucepan and put on the stove, turning on a strong fire.
3. Send cherry to sterilized jars. Pour the contents of the containers with boiling water, without fail after that cover with lids (do not roll up!).
4. After a few minutes, drain the liquid, and pour the tomatoes with boiling tomato mass.
5. Seal immediately, turn over immediately and wrap in a warm blanket.

Fragrant Tomatoes with Peppers

A little trick: to make the preservation according to this recipe even tastier, you need to choose small and fleshy tomatoes. In a few weeks, they will soak in the marinade in jars, retaining elasticity. In winter, it remains to open a jar and proudly treat guests to incredibly delicious vegetables.

Ingredients:

• 60 ml vegetable oil;
• 5 g of cloves;
• 120 g of salt;
• 300 g of sugar;
• 3 liters of water;
• 360 ml of tomato paste;
• 500 g sweet red pepper;
• 7 kg 300 g tomatoes (you can take multi-colored ones).

Cooking:

1. grind pepper sharp knife. Can be passed through a meat grinder with large grates.
2. Boil the mixture of tomato paste, salt, cloves, sugar and vegetable oil.
3. Put tomatoes, peppers in a large container for cooking, pour over the mass removed from the fire. Put on the stove and after boiling, cook for a quarter of an hour.
4. If desired, you can first remove the skin from the tomatoes, then it will take 5 minutes less to cook.
5. Ready vegetables put in glass containers (sterilized), cork.

Leave to cool, wrapping the jars upside down with a blanket.

with juniper

Unusual but very delicious combination tomatoes and juniper. There is no need to talk about the aroma - the fragrance is throughout the apartment. Before opening the canning, it is better to close the windows and the door tightly, because the neighbors may also be interested that it smells so appetizing.

Ingredients:

• 135 g of sugar;
• 65 g salt;
• juniper berries (you can take dry);
• 5 g of allspice;
• 8-10 g of cloves;
• 6 kg 500 g tomatoes (large and small in half).

Cooking:

1. Send clean washed jars for sterilization in hot oven.
2. After cooling, fill glass container small tomatoes(pre-peel each vegetable with a fork or toothpick).
3. Boil half a glass of water in a large cooking pot, put tomatoes (large) cut into pieces and cook until they are soft.
4. Rub the boiled tomatoes through a fine colander or metal sieve. Be sure to use a wooden spoon.
5. In a clean container, cook the tomato mass along with sugar and salt for a quarter of an hour.
6. While the tomato mixture is boiling, pour boiling water over the vegetables in a glass container, let stand for 5.5-6 minutes, covered with lids. Drain the liquid using a special lid in which holes are made.
7. Put cloves, several juniper fruits, allspice in each jar. Pour the vegetables in a glass container with boiling tomato marinade.

Seal immediately, without sterilization, cooling - air, upside down, under a warm cover.

With greenery

Canned tomatoes in this way are great for dressing borscht, cooking homemade cabbage rolls, lasagna or pizza. In order not to be wiser for a long time with the preparation of lunch or dinner, steaming potatoes on the table are also ideal for an amazing combination of juicy tomatoes with herbs.

The recipe can be slightly diversified by adding your favorite spices or herbs.

Ingredients:

• 2 l 500 ml tomato juice (freshly squeezed with a juicer or sieve);
• 150 g of greens (dill, parsley);
• 85 ml of vinegar;
• 190 g of sugar;
• 200 g sweet pepper;
• 40 g of salt;
• 4 kg 100 g tomatoes (medium-sized).

Cooking:

1. Pour the juice into a large container, immediately add spices, chopped peppers and vinegar. Cook at a low boil for at least a quarter of an hour, periodically skimming off the foam with a slotted spoon.
2. Cover the bottom of the glass container with a thick layer of greens (can be chopped, can be whole branches).
3. Fill the containers with tomatoes (previously it is better to pierce each with a toothpick in several places) to the very top.
4. After boiling water, immediately pour the contents of the container. Drain after a quarter of an hour.
5. Carefully pour the marinade into the jars, without topping up to the very top.
6. roll up metal lids, send under the covers for slow cooling, after putting the lid down.

little secret- if conservation is carried out in tomato juice, it is not recommended to remove the skin from tomatoes: this will prolong the shelf life for a long time, and also will not allow the fruits to boil and lose their shape.

"Natural"

This recipe is a godsend for tomato lovers who cannot imagine most dishes without it. delicious vegetable. Simple canning will perfectly complement soup, salad, stew. It will turn out especially tasty if you stew in a saucepan with such a preparation. various vegetables. eggplant, potatoes, cauliflower, carrots - for cooking stew at home, space culinary fantasy endless, especially if you have a jar with a fragrant tomato delicacy at hand.

Ingredients (per 0.5 l glass container):

• 200 ml of tomato juice;
• 420 g tomatoes ( better variety Cream, but if this is not available, you can use any).

Cooking:

1. First, squeeze the juice from the rejected tomatoes, after cutting out the damaged and suspicious parts.
2. Each tomato, intended to be sent to a jar, is cut crosswise and put in a wide container.
3. Boil a lot of water, pour tomatoes with boiling water. After three minutes, drain the hot liquid, remove the skin.
4. Cut each tomato in half, removing the green part of the stalk.
5. Fill the container tightly (do not tamp).
6. Bring the juice to a boil and pour over the pieces of tomatoes in jars.
7. Sterilize for 15 minutes, but if there is cool place, you can do without it by wrapping the container with warm clothes immediately after capping.

Conservation Secrets

In order for the preservation of tomatoes in their own juice to be tasty and stored for a long time, you should follow a few tips:

1. It is better to take fruits of bright red color, then, only they can give the most saturated shade to the sauce.
2. The most ideal for steaming are plum varieties, they ideally keep their shape and rarely crack.
3. Adding black ground pepper or mustard powder will improve the taste, but some varieties of tomatoes may change color slightly.
4. Metal utensils can also ruin the shade. tomato sauce especially aluminum.

Tomatoes in their own juice (video)

Armed with recipes and a few useful tips, you can safely take up cooking tasty preparation She's sure to be perfect!