The well-known and beloved tomatoes are actually berries. But this is in botany. With regard to culinary and popular opinion, the tomato has always been and remains a vegetable. The tomato has not only excellent taste, but also contains a large amount of vitamins and minerals. For example, vitamin E, B1, B2, B3, sodium, potassium, calcium, iron, magnesium.

Tomato improves mood, fights stress, has choleretic and diuretic properties. An interesting fact is that in boiled form tomatoes are much healthier than, for example, fresh tomato juice.

At the end of the season, many have a large harvest of red juicy fruits. Every good housewife will certainly make several cans of preserves. Therefore, it will be useful to know that there is not only the usual pickling, but also various recipes for making delicious tomatoes. These recipes include, for example, vegetables in tomato juice for the winter.

Recipe for tomatoes in tomato juice for the winter

This recipe differs from the others in that the tomatoes are tasty and healthy due to the fact that no vinegar is used and they can stand perfectly until winter, despite the fact that sterilization is not done.

Ingredients:

The whole recipe will take about two hours. As a result, you get twelve liters of delicious preservation. Tomatoes for juice can be purchased overripe or slightly spoiled.

Recipe:

Prepare the tomatoes. Rinse thoroughly, clean. Take glass jars of any size. It is also good to wash and sterilize. In each container put one dill umbrella, one bay leaf, three peppercorns, three chopped or whole garlic cloves.

Put the tomatoes in the jars. Rinse the bell peppers, remove the core and seeds and cut into any pieces. Add it to jars. If someone loves a little spicier dishes, then hot pepper can also be added to taste.

Now follows do the sauce... Rinse all overripe and low-quality tomatoes well and cut off all excess from them. Divide into wedges and mince, juicer or blender. Then, boil the resulting filling for fifteen minutes. Do not forget to salt.

Boil water and pour into jars of tomatoes. Let it brew for about five minutes and carefully drain the boiling water. For a greater sterilization effect, you can carry out this procedure again.

Pour one tablespoon of salt into each container. If the cans are less than three liters, then it is worth looking at the amount of salt to taste. Pour tomato juice over all the tomatoes. Roll up sterilized lids, turn over and leave under a warm blanket until completely cooled.

Tomatoes in tomato sauce for the winter

A proven tomato recipe that can be opened in winter and used in any dish. Whether it's hot, various sauces, snacks, fries or more. If you take the exact amount of ingredients indicated in the recipe, you should get two seven hundred gram banks finished product.

Ingredients:

Recipe:

Take tomatoes and sort carefully. Set aside all dense and high-quality fruits for conservation, and soft and overripe fruits for tomato juice. From a kilogram, you should get about fifty to fifty.

Take glass containers, wash and sterilize in any convenient way. Place good roots in them tightly and pour boiling water over them. Cover with sterilized lids and let it brew for fifteen minutes.

At this time, it is necessary to boil the tomato juice. To do this, it is necessary to cut low-quality tomatoes into arbitrary slices. Squeeze juice using any household appliance. This could be a blender, juicer, meat grinder, or something else.

Place the chopped tomatoes on low heat and add salt after boiling... If suddenly the tomatoes turned out to be very sour, then you can add two pinches of granulated sugar, but this is not for everybody. Next, add bay leaves and cloves. Leave to simmer for another ten minutes, stirring constantly.

Drain the cooled water from the glass container and pour boiling water over again. Now leave for ten minutes. Drain the hot liquid, and without allowing the tomatoes to cool, immediately pour in the tomato juice. Roll up sterilized lids, turn over and leave in this position under a blanket until completely cooled. Then, put away in a secluded place until winter.

The original recipe for tomatoes in tomato sauce for the winter

All ingredients in the recipe are designed for one three-liter container. The taste is rich and fresh.

Ingredients:

Recipe:

Take a glass container, rinse, sterilize in any convenient way and put all the garlic, dill and currant leaves in it, tomatoes on top.

Put one liter of water on fire and wait until it boils. Add all remaining seasonings and tomato paste. Stir and cook for three to five minutes, then add vegetable oil.

Pour the hot sauce over the tomatoes in the jar and roll up. Turn upside down and leave to cool under a blanket for about a day. Then send it to a cool place until winter.

I would describe 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 to be sweet, so tender and aromatic. 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 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

1. Wash the tomatoes and put them in a jar with the dill.
2. Prepare the marinade with which we will pour the tomatoes. To do this, you need to boil water, add tomato paste there, boil for 5-7 minutes, add salt, sugar, pepper and spices.
3. Add vinegar straight to the jar, pour boiling marinade and roll up.
4. If you store at room temperature, then sterilize the 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.
5. Wrap until cool.

Tomatoes marinated with tomato paste are delicious, and you can drink marinade in cups without coming off!

Tomatoes - the fruits of a tomato - from the point of view of botany - multi-nested paracarp berries.

In 1893, the corrupt US Supreme Court, lobbying for exporters, approved,

that when collecting customs taxes at the border, tomatoes should be considered vegetables, although the court found

that from a botanical point of view, tomatoes are fruits.

Canned tomatoes in tomato sauce

(summer-autumn original recipe for winter pleasures)

How many such preservation I have not tried, I have never seen such a taste anywhere. And so as not to talk now about full counters for every taste and color with a full palette of various products, if there were only money, you won't get such tomatoes if you don't cook them yourself. And their taste in winter is completely summer, natural, breathes freshness and fills with optimism.

What we need:

Tomatoes - 10 kg
Sugar - 12-14 tbsp. spoons
Salt - 5-6 tbsp spoons
Allspice - up to a dozen grains,
Caraway seeds - 1/3 teaspoon,
Cilantro (coriander) beans - up to 1 teaspoon,
Dry dill - 1 teaspoon
Bay leaves - 5-6 pcs.,
Garlic cloves to taste
Separately, for the rest of the sauce, we may need a pinch of cinnamon, curry and garlic twisted in a meat grinder (five to six heads).

Wash the tomatoes thoroughly and place on a towel to dry. Wash liter cans just as thoroughly and put to dry. Meanwhile, in a large saucepan, put water to boil, adding dry spices to it (they can be tied in gauze so that they do not interfere, if you do not like getting them into your mouth with a prepared dish) and for two or three liters of water I add up to two tablespoons tablespoons of sugar and a tablespoon of salt. Part of the selected tomatoes in batches should be dipped in boiling water for a few minutes, left in water for 2-5 minutes, and then selected in a colander to drain and stick, and then carefully peel them off. The time of immersion in boiling water depends on the type of tomato, after the first time you will find yourselves in time. If the peel comes off well after two to three minutes, then why overexpose the tomatoes in boiling water. The less heat treatment, the more natural the taste.
We twist the rest of the tomato in a meat grinder (by quantity, I am guided like this: I twist about half of the tomato, and remove the skin for the rest).
When the whole part of the tomato is twisted, I put the resulting mixture in a saucepan over the fire and bring it to a boil. For one liter of sauce, I add 2 tablespoons of sugar and half a tablespoon of salt. I taste it - you should like it, and adjust the taste if necessary. To this I add dry spices already soaked in boiling water in gauze, let them give their aroma here too.
While the mixture is boiling, I put the peeled tomatoes into the jars, covering them with lids to keep the warmth longer.
As soon as the sauce boils, I reduce the heat and simmer for 15 minutes. That's it - the sauce is ready. I pour it into jars of tomatoes. I cover with lids and put the jars in noticeably hot water for sterilization (I sterilize liter jars for up to 12 minutes) and immediately tighten the lids. I turn over all the cans and cover them with a warm blanket until morning. The slower they cool down, the better our conservation will then stand.

(end of recipe description after a series of photos)

What to do with the leftover sauce? Sometimes a lot of it remains, sometimes - butt, depending on the variety of tomato. When I pour it into cans, I initially try to take a more liquid composition from above, and leave the thick for later. And from it at the end I cook several half-liter jars of ketchup. What is needed for that? Add a little more sugar, cinnamon and curry. And, most importantly, I add twisted garlic. I boil it down even more, about fifteen minutes, and, hot, put it in the banks. I seal it right away, the sauce is great without sterilization.

An interesting fact about tomatoes instead of an epilogue:

Due to the high content of serotonin ("the hormone of happiness"),

tomatoes are able to perfectly cheer up even the most dull,

coldest, winteriest and most cloudy day.