Housewives, grab your hands, I’ll share how to cook peeled tomatoes for the winter. For those who are too lazy to remove the skin from tomatoes, I strongly advise you to read the recipes. Your loved ones will definitely appreciate the difference in the taste of those tomatoes that are pickled with skin and marinated tomatoes according to my recipes without skin.

I give advice on how to choose the right tomatoes. The first thing that matters is the variety. Salad varieties are not suitable. Take only canning grades. They are easily identified by their dense pulp and tough skin. If you cut a tomato in half, you can see that there are few seeds in it.

Canned tomatoes without skin are always small in size. Large fruits may lose their shape in the marinade and spoil the appearance of the dish. We take fruits of approximately the same size, all small or all medium in size.

Having decided on the characteristics of the fruits for salting, we proceed to the primary processing. To begin with, we take two large basins. We pour cold water into one, and put the washed fruits into the second. On each washed tomato, I make a crosswise cut in the spout area. The cut makes it easier to remove the skin.

While I make the cuts, I boil the water. I pour boiling water over the tomatoes. I steam them in boiling water for a very short time, from 30 to 40 seconds. Then I quickly throw them with a ladle into a nearby basin with cold water. Then it’s a matter of technique, sleight of hand - and all the tomatoes are naked. The skin cracks and is easily separated from the fruit.

The simplest recipe for marinated tomatoes without skin

Start with the simplest recipe for skinless tomatoes for the winter. It requires only 800 g of peeled tomatoes and the usual set of ingredients for brine:

1. Salt.
2. Sugar.
3. Vinegar.
4. Bay leaf.
5. Sweet pea.

From the list, only add vinegar, salt and sugar according to the norm, a tablespoon at a time. All other spices are to your taste. For taste, add half a bell pepper, a ripe pepper, a small bunch of dill and a few garlic cloves to this recipe for pickled tomatoes.

We take tomatoes prepared in advance without skin. We place the fruits in a jar, having previously sterilized it by steaming. At the bottom of the jar there is already bay leaf, dill, garlic cloves and other spicy spices. Place half a pepper cut into two pieces on top of the tomatoes.

The jar is laid out beautifully, you can fill it with boiling water. I boil water in a kettle, pour in the fruit, and let it sit for 8-10 minutes. To prepare the marinade, I take a pan and pour water from the jar into it. I put the pan on the stove, pour salt and sugar into the water, and bring it to a boil.

Pour the boiling marinade over the vegetables, pour 1-2 tablespoons of vinegar into it. Pickled tomatoes can be safely rolled up with a lid boiled for 5 minutes. Be sure to turn the jar over and place it on the floor in this position and cover it with something warm. When it cools down, you can put it in the pantry.

Daily tomatoes without skin in cold marinade

All my friends who have tried my pickled tomatoes ask for this quick-cooking recipe, although, to be honest, they taste more like salted tomatoes. This is because salting occurs in cold brine.

First I prepare the marinade, it must cool. I take 1 liter of filtered water. I boil water in a saucepan, add 50 g of salt, 120 g of sugar. I remove the pan with boiled water from the stove, add 100 ml of table vinegar, and set aside to cool.

I take exactly 1 kg of tomatoes. I clean it in my own way. I also take 1 onion, 1 pepper, 1 small bunch of dill. I cut the onion and pepper into thin strips. I soak the dill in two waters and chop it randomly. I mix dill, onion half rings and chopped pepper. I prefer to cook this recipe with garlic, chop a few cloves and add to the dill mixture.

I sterilize the jar. I fill it in layers: a layer of tomatoes, a layer of dill mixture. Pour the cooled marinade into the filled jar. We never roll up vegetables according to this recipe. Place the salted tomatoes in the refrigerator. Literally a day later the whole family is already eating lightly salted tomatoes.

Tomatoes in tomatoes

I really love tomatoes in their own juice. One day, due to lack of time, I prepared them in my own way. Now I’ll tell you which ones. I chose about 2 kg of overripe tomatoes, cut them into pieces, put them in a saucepan and put them on the stove over low heat.

I selected a 3-liter jar of medium-sized, pickling-type tomatoes, peeled them and placed them in a prepared, scalded, sterilized jar. She boiled water in a kettle and poured it into a jar.

Boil the chopped tomatoes for 30-40 minutes, add 1 tbsp. l salt, sugar, removed from the stove. I drained the water from the jar into the sink, filled it with marinade from chopped tomatoes and screwed the lid on. I advise those who can preserve vegetables to try my recipe. Cook quickly, eat delicious.

Step 1: Peel the tomatoes.

Choose ripe, firm, large-sized tomatoes. We make a shallow cross-shaped cut on each one on the side opposite to the seal remaining from the stalk. And then we lower the tomatoes onto 30-40 seconds into a saucepan of boiling water. Then, using a slotted spoon, immediately transfer the tomatoes from the pan to a plate with cold water and pieces of ice. After all these manipulations, you will see that where you made the cut, the peel has moved away from the pulp. All you have to do is grab the skin with your fingertips and peel it off.
After cleaning, cut out the seals from the tomatoes. This concludes the preparation of vegetables and the most troublesome part of preparing pickled tomatoes without skin.

Step 2: Marinate the tomatoes.

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


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

Step 3: Serve the marinated tomatoes without skin.

Marinated peeled tomatoes make a great appetizer, but they also make an easy base for any tomato sauce. Therefore, I recommend making more jars at once so that you have enough for an appetizer, for making sauce, and just eat it in the evening with onions or garlic and bread.
Bon appetit!

Tomatoes can also be stored well in open jars in the refrigerator, just make sure that the vegetables are always immersed in brine.

It is not necessary to add parsley and pepper, both allspice and bitter. Without all kinds of spices, but only in marinade, tomatoes are also very tasty.

The “Slivka” variety of tomatoes is best suited for preparing this recipe.

There are many recipes for skinless tomatoes for the winter, because people have long noticed that these vegetables are much more practical and tastier to eat in this state. Interesting cooking methods and additional ingredients will also add a “zest” to each prepared product. Therefore, these recipes can be useful to every housewife.

For recipes in which tomatoes are rolled whole, small vegetables are needed (up to 4 cm in diameter). Cream tomatoes are ideal. Fruits that have mechanical damage or other defects are rejected.

A simple method to quickly get rid of the peel

Getting rid of skins on tomatoes is easy if you know how to do it:

• tomatoes are sorted and washed;
• make cross-shaped incisions on the soft side;
• Blanch for 2 minutes;
• cool under running cold water;
• remove the skin starting from the cut - after that it comes off easily.

Blanching is a short-term treatment with boiling water or steam. The procedure is done using a colander, or the vegetables are placed directly into the container.

Cooking options

There are many different recipes using peeled tomatoes today, and some of them will be discussed below.

Classic recipe

What could be simpler than the classic rolling of tomatoes? With the help of such a roll it is easy to prepare tomato sauce, and they also go wonderfully with various side dishes.

Components:

• tomatoes;
• garlic cloves;
• salt;
• vinegar solution 9%.

The tomatoes are blanched and skinned. Cut each of them into 4 parts, and remove the mark from the stalk. The tomatoes are tightly packed into prepared jars and garlic cloves cut into slices are placed between them. Sprinkle the contents of the jars with salt and fill the jars up to the necks. Pour in vinegar. Sterilize 3-liter jars for 45 minutes.

When the tomatoes are stacked tightly, the juice will act as liquid. Tomatoes will decrease in volume after sterilization.

In the marinade

This recipe turns out very tasty and tender, although making pickled tomatoes this way requires some effort.

Components:

• tomatoes;
• black peppercorns;
• allspice peas;
• parsley leaves or root;
• sugar and salt;
• vinegar solution 9%;
• water.

Prepared tomatoes are laid out in sterilized 3-liter jars tightly to each other. Pour boiling water over them and leave for 10 minutes, covering them with lids. After this, water is poured into a container and the marinade is boiled in it. To do this, bring it to a boil, add sugar and salt, and at the end add table vinegar. The finished filling is returned back to the jars. Before rolling the pickled tomatoes, add herbs and spices.

“Five Minutes”

These quick-cooking marinated tomatoes have a piquant taste - they will be indispensable for lovers of “spicy things”.

Components:

• tomatoes;
• dill greens;
• head of garlic;
• half a pod of red pepper;
• sugar and salt;
• 9% vinegar solution;
• water.

Prepare the tomatoes. At the same time, cook the marinade. To prepare it, take a pan, pour in water, add sugar and salt, and after boiling, pour in a portion of vinegar, turn off and cool.

Prepare the spicy ingredients: wash and chop the dill and pre-peeled garlic. The pepper is freed from the seed and also cut into half rings. Tomatoes are placed in jars mixed with prepared ingredients. Pour in warm marinade and leave for 24 hours at room temperature. They're rolling up.

Peeled Tomato Snack

This snack tastes amazing, gourmets will definitely love it!

Components:

• tomatoes;
• red pepper pods;
• garlic cloves;
• parsley;
• granulated sugar and salt;
• vinegar.

Opt for medium-sized tomatoes, but they should be fleshy and ripe. They are prepared for blanching and the skins are removed. Then cut into 2 or 4 parts and cut out a space from the stalk. At the same time, prepare the marinade. To do this, wash and chop the carrots and red pepper pods. After this, they are put into a meat grinder, as well as garlic.

Chopped parsley, salt and sugar are added to the resulting vegetable mass. Mix it thoroughly and add vinegar. The preparation of the vegetable marinade is complete.

At the end, take a closed tray and place the vegetable slices tightly next to each other. This layer is watered on top with this fill and the next layer begins to be laid, and so on. After filling the container, close it with a lid and place it in the refrigerator for 8 hours.

After this time, the tomatoes will receive the aroma of the filling and will be very tasty. This dish will be a great addition to meat and side dishes.

In its own juice without vinegar

A peeled tomato is very good as a snack. They are also added to first and second courses, and made into gravies and sauces. This product can be obtained in two ways:

Components:

• some small tomatoes;
• some large tomatoes;
• salt and sugar.

Small-fruited vegetables are peeled and packaged in prepared hanger-length jars. Large tomatoes are pureed using a blender. Then you need to heat the tomato mass to a boil and pour the tomatoes over it. After this, they are pasteurized at a temperature of 90 degrees. The duration of the procedure for cans with a capacity of 0.5 liters is half an hour, 1 liter - 35 minutes, and 2 liters - 40 minutes. Then you should roll it up.

In brine

This recipe is already many years old, and it is prepared in a barrel or other container. Very appetizing, spicy salted tomatoes come out of it.

Components:

• tomatoes;
• black currant leaves;
• granulated sugar and salt;
• laurel leaf;
• black peppercorns;
• allspice peas;
• dry mustard powder;
• water.

Currant leaves are placed on the bottom of the dish, then firm, slightly green tomatoes without skin. At the same time, you need to prepare a portion of the brine. To do this, add sugar, salt, black and allspice, and bay leaf to the water. The contents of the pan are brought to a boil and cooled. Then add dry mustard and let it sit.

Make sure that the brine becomes transparent.

Then pour it over the tomatoes, place a clean cloth on the surface of the vegetables and apply pressure. Take it to a cool place.

With added honey

The presence of honey in the roll with tomatoes is a very interesting combination; gourmets will not remain indifferent to this recipe.

Components:

• tomatoes;
• garlic cloves;
• dill umbrellas;
• horseradish and black currant leaves;
• white and black peppers;
• coriander seeds;
• granulated sugar and salt;
• 9% vinegar solution;
• water.

The bottom of 3-liter jars is filled with prepared ingredients: dill, the top of horseradish and currant leaves, peeled and chopped garlic. Then add peppercorns and coriander. At the same time, the tomatoes are prepared and, peeled, packaged in jars.

Then take a large container and heat water in it until it boils. Pour into each jar and leave for up to half an hour, closing the lid. After this time, put a watering can on the container and drain the liquid back into the pan where it was first heated.

Heat, bring to a boil and pour over the vegetables a second time for half an hour. Re-drain into the pan and heat again. Add sugar, salt and honey to this aromatic water. Boil for several minutes and add table vinegar, turn off. The third time the marinade is finally poured into 3-liter jars. Sealed.

With garlic

Recipes with garlic make the rolls more aromatic and appetizing, and if there is a lot of it, even spicy.

Components:

• tomatoes;
• bulb onions;
• heads of garlic;
• black peppercorns;
• basil leaves;
• salt and sugar;
• vinegar solution 9%;
• water.

First, all the spicy vegetables are prepared: they are washed, and the onions and garlic are peeled beforehand. Cut the onion into 4 parts and pour over salted boiling water along with the garlic. After blanching, peel the tomatoes.

Then they begin the process of putting ingredients into jars. Start with garlic and onions, then add tomatoes and basil. At the same time, prepare the marinade. To do this, pour salt, granulated sugar and pepper into boiling water, and at the end - table vinegar. Pour into jars and leave for up to half an hour. After this time, drain through the lid and bring to a boil again. Pour into jars and seal.

Lightly salted canned tomatoes

The recipe, which contains lightly salted tomatoes, also has quite a few adherents.

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

The basis of all recipes is, of course, tomatoes. And then you will see diversity. The fruits are poured with tomato juice, tomato paste is used, or they are not filled with anything at all. To enhance the taste, use various herbs and spices. Try closing such bright jars once and next year you will be preparing double the amount at once.

By the way, another delicious tomato preparation is. I wrote about her last time. I highly recommend it, it turns out better than in the store.

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

You will get the taste of natural tomatoes, without unnecessary additives that can clog the natural aroma. No need for salt, sugar, and especially vinegar. This preparation is used for preparing various sauces and ketchup (for pasta, cutlets, pizza, meatballs, etc.), for dressings, for hot sandwiches. Yes, there is a lot more that can be thought of. The main thing is that the taste is preserved, which you will not find in winter greenhouse tomatoes.

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

Ingredients:

• tomatoes
• fresh basil

How to cook:

1. Wash the jars well. Clean the tomatoes too, as do the basil.

You can use your favorite spices if desired.

2. Cut small fruits crosswise deeply, cut large ones in half. If you have cherry tomatoes, just pierce them with a toothpick in several places. Place the red fruits tightly into the jars, compacting them so that a little juice is released. If desired, you can remove the skin of the tomatoes. But if you don’t have time, you can cook with it. The skin can be removed in winter when using these canned foods.

3. Place a sprig of basil between the tomatoes and cover with lids. There is no need to screw it tightly now.

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

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

6. Now your finger-licking tomatoes are ready. It turns out fast, simple and tasty. What else is needed for a good mood?

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

This recipe is unique in that the tomatoes are not drenched in tomato, but are cooked in their own juice. In this case, the peel of the fruit is removed, they turn out tender, even somewhat similar to fresh ones. There is no need to cook anything, just sterilize the filled jars. But first things first.

Ingredients for 1 liter jar:

• tomatoes
• sugar - 1 tsp.
• salt - 0.5 tbsp. no slide
• vinegar 9% - 1 tbsp.

How to cook:

1.As usual, wash the jars with soda solution. Prepared vegetables also need to be washed. Next comes the most labor-intensive process—removing the skin. But if you know some secrets, you can easily cope with this. Start by making a cross-shaped cut on each fruit. Place all the tomatoes in a bowl and pour boiling water over them. Leave for 30 seconds.

Drain the hot water and add ice water. Such a sharp change in temperature will facilitate the rapid removal of the peel. At the site of the incision, it will begin to come away on its own; all you have to do is help it a little with a knife.

2.Cut each vegetable into slices. In this recipe, the tomatoes are placed not whole, but in pieces. This way they will release more juice. Place the resulting slices into the jars, using a spoon to compact them so that there are no voids.

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

To do this, place a towel on the bottom of a large saucepan. Place your filled jars on this mat and fill them with warm water up to their shoulders. Place the jars in water on the fire. After the water boils, sterilize the jars at a gentle simmer for 15 minutes.

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

Canning tomatoes in tomato sauce without sterilization

This is a simple recipe for canning tomatoes in tomato sauce. In this case, jars do not need to be sterilized either empty or filled. I know that many housewives do not like to make preparations for the winter precisely because of the “hassle” of sterilization. So we make it easier for ourselves using this wonderful recipe.

In winter, such preparations fly off the table very quickly. And next year, your family will ask you to close more of these delicious jars. The tomatoes themselves can be served with potatoes or meat, and the filling can be used as a basis for preparing various sauces (for example, for) or dressings (for example, in).

Ingredients for 1 liter jar:

• tomatoes - how many will go in + for filling
• bay leaf - 1 pc.
• black peppercorns - 5 pcs.
• celery leaves - 7-8 pcs.
• garlic - 1-2 cloves
• bell pepper - 0.5 pcs.

For 1 liter of filling:

• sugar - 2 tbsp.
• salt - 1 tbsp. no slide

Preparation:

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

Always wash jars with a new dish sponge; do not use old utensils with germs and grease for these purposes.

2. Wash the tomatoes well and sort them. For tomato juice, take any vegetables, no matter if they look unpresentable: wrinkled, with spots, large, cracked, etc. Leave small, dense and tight fruits to be placed whole in the jar.

3.Now pierce the stalk of these “chosen” tomatoes with a knife. Insert the knife deep enough, about 2 centimeters. This is necessary so that the tomatoes are thoroughly warmed and salted.

4. At the bottom of each liter jar, place one bay leaf, 5 black peppercorns and several celery leaves (clean). Next, place the tomatoes tightly in the jar, but without compacting them. Place a large clove of garlic, cut into slices, on top.

For those who love spicy sensations, you can add a couple of rings of chili pepper.

5. Boil water in advance and pour boiling water over the filled jars. First, pour a little at a time to warm the glass, then fill to the very top. Cover the jars with sterilized lids and wrap them with a towel to prevent heat dissipation. Leave it like this for 20 minutes to warm up all the components.

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

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

7.Pour the tomato puree over the peppers, add salt and sugar. The amount of these additives may differ from those stated in the list of ingredients, since the acidity-sweetness in different fruits is different. You definitely need to taste your sauce. Place the resulting mixture on the stove, bring to a boil and cook for 5-7 minutes, stirring.

8. 20 minutes after pouring boiling water over the tomatoes, drain the water from the jars and immediately pour boiling sauce over the top. To drain the water, it is convenient to use a special nylon lid with holes. If you don’t have one on your farm, use gauze.

9. Close the lids and roll up with a machine. You can also use screw caps. Turn the finished canning upside down, check the lids for leaks, nothing should leak out. Wrap the pieces well and let them cool under the blanket. At this point, delicious tomatoes in tomato sauce are ready. Enjoy!

Pickling tomatoes with horseradish and garlic

Horseradish and garlic are often used for and. But these aromatic additives also give tomatoes a special taste. Today I propose to make one of my favorite preparations for the winter - tomatoes in tomato juice with horseradish, garlic, dill and parsley. It turns out quite spicy and piquant, as it contains hot pepper. You won't be able to stop your family from eating this treat.

Ingredients for 2 liter jars:

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

For 1 liter of juice:

• salt - 25 gr.
• sugar - 25 gr.

Preparation:

1.Check the jars for integrity. There should be no chips or cracks on them.

The age of the preservation jar should not be more than 5 years, otherwise there is a risk that the glass will burst. See the year of manufacture of the can on the bottom. Wash suitable containers with baking soda.

2. Wash the tomatoes too. Choose only ripe fruits. Leave small ones (round or cream) in cold water for now. You need to make juice from softer tomatoes. For two liter jars you will need about 1 liter. Bell pepper is used to add a noble note to the juice.

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

4. At the bottom of each liter jar, place one bay leaf, 3-4 allspice peas, several parsley leaves, a dill umbrella, and half a horseradish leaf. Place whole small tomatoes directly with the skin on top of the spices.

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

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

7.Take tomatoes intended for making juice. Cut them arbitrarily and grind them in a blender along with the sweet pepper. Pour the resulting puree into a suitable pan and cook. After boiling, boil the filling for 4-5 minutes until foam forms.

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

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

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

10. All that remains is to sterilize the winter treat. This is done in the standard way: place a napkin on the bottom of the pan and pour in a little water. The jars are placed in a saucepan and filled with hot water, or even boiling water. This time you need to fill it with hot water, because the jars are already hot from the juice. There should be no sudden changes in temperature. Sterilize 10 minutes after the water boils. The jars must be covered with lids.

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

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

This recipe is different from most. Basically, tomatoes are filled with tomato juice; here, high-quality tomato paste is used, which is diluted with water and a thick, homogeneous sauce is obtained. And no extra seeds...

Ingredients:

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

Cooking method:

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

2. Place the peeled fruits in jars. In this recipe there is no need to cut them; the tomatoes are placed whole. There is no need to tamp or press, so as not to crush the tender flesh.

3. First boil water in a large saucepan. Pour boiling water into the jars to the very top and cover with lids. Leave the workpiece to warm up for 10 minutes. Thanks to this step, there will be no need to sterilize the preserved food in a pan later.

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

5.Drain the jars and pour boiling sauce over them. Immediately screw the lids tightly (if they are Euro) or roll them up with a machine. Wrap the resulting delicious treat in something warm overnight. Believe me, in winter they will eat such a snack, drink the filling and ask for more.

A very simple recipe for cooking tomatoes without vinegar and marinade

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

You can make a salad from this preparation in winter by adding fresh onions and seasoning with vegetable oil. Or use it to make tomato sauce (such twists in the store are quite expensive).

Ingredients:

• tomatoes

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

Preparation:

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

For this preparation, take ripe tomatoes, not salad varieties, but for preservation. They are denser and do not crumble when exposed to high temperatures. Also, choose not large fruits; more of them fit into the jar.

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

3.Take a large saucepan and cover the bottom with gauze or a cloth. Place the filled jars in this pan and pour water up to the marus's waist (the place where the jar begins to narrow). You can pour cold water, but it’s better to pour warm water so that it boils faster.

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

5.Remove the jars from the boiling water and immediately seal them. Then proceed according to the standard procedure - turn the pieces over and wrap them in something warm until they cool completely. As you can see, it takes little time to prepare these tomatoes. They cost well, despite the fact that they contain no preservatives other than natural acid.

Preparing tomatoes with cinnamon for the winter (in tomato)

Tomatoes according to this recipe are very aromatic. After all, in addition to the standard set of spices, cinnamon is added to them, which adds a special chic. I’ll say right away that you’ll have to work hard to get the perfect blank. This is not a quick recipe (there was a quick one above). But the result will definitely please you in winter.

Ingredients for 1 liter jar:

• tomatoes - 800-900 gr. + 250 ml juice
• salt - 1 tsp. no slide
• sugar - 1 tbsp.
• cinnamon - on the tip of a knife
• bay leaf - 0.5 pcs.
• allspice peas - 1 pc.
• black peppercorns - 3 pcs.
• horseradish leaf - 0.5 pcs.
• garlic - 1 clove

Cooking method:

1.Tomatoes need to be washed and sorted. Close the most beautiful, dense ones entirely, and leave the wrinkled, spoiled ones for juice.

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

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

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

4.Remove the peels from the tomatoes and place them in prepared jars. It is also advisable to cut out the stalk. There is no need to compact the fruits, otherwise they will lose their shape. You can shake the jar a little so that there are fewer voids.

5.Pour a tablespoon of sugar and a teaspoon of salt on top of the tomatoes in each liter jar. And also add a little cinnamon. Fill everything with tomato juice to the very edges. Cover with sterile lids and place for sterilization. Now I will not describe in detail how to sterilize the workpieces; I wrote about this in the recipe above. Sterilize liter jars 20 minutes after the water boils.

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

7. Turn the canned food over and wrap it up. Once cooled, store away. Since these tomatoes are prepared without vinegar, they can be given to children and people with gastrointestinal diseases.

Video recipe for tomatoes in tomato juice with vinegar

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

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

The home autoclave is becoming increasingly popular among those who regularly engage in canning. The advantages are obvious - you can sterilize many jars in one go. The sterilization process does not need to be controlled, and there is no need to be afraid of getting burned by steam. And in general, you don’t have to be in the kitchen in the heat. This unit will do everything itself. In an autoclave you can make tomatoes in their own juice according to almost any recipe described above.

I will not dwell on the details of any recipe, choose any one to suit your taste. I will describe the subtleties of preservation using an autoclave. Please note that the autoclave is used specifically for recipes that require sterilization.

1. There is no need to pre-sterilize the jars, just wash them well. The same procedure must be done with the lids. Next, fill the jars with tomatoes, add spices to taste (horseradish and currant leaves, garlic, dill, peppercorns) and fill with tomato juice. You can buy the juice ready-made at the store or make it yourself.

Important! There should be about 2 cm left to the edge of the jar. During normal sterilization, the jars are filled completely; when using an autoclave, you need to leave an air cushion on top.

2. Immediately roll up the filled jars with lids. This is also a difference from the standard method, where the capping of jars is done after sterilization. After screwing on the lids, turn the jars over and check if the juice is leaking. The lids must be sealed tightly.

3. Place the jars on the rack in the autoclave. If there are a lot of cans, they are installed in tiers. Fill the autoclave with water. Water should completely cover the lids. More precisely, the water level should be 2 cm above the lids.

4.Close the device with the lid and tighten the nuts. You need to create pressure in the autoclave using a pump or compressor. To do this, attach the pump in the desired location and pump until the pressure gauge shows 1 atmosphere. Disconnect the pump and replace the protective cap.

5.Listen to see if anything hisses. There should be no extraneous sounds. If everything is fine, it means that the autoclave is closed hermetically and the pressure in it is maintained. Plug in the device and set the temperature to 110 degrees. If the autoclave is gas, then a temperature sensor is attached to it. Also set the time - 15 minutes.

6. That’s it, no further action is required from you. When the temperature reaches 110 degrees, the timer will start counting down. When heating, the pressure in the autoclave will increase, this is normal.

7.When sterilization is complete, do not open the lid. You need to wait until the autoclave cools down to at least 30 degrees. That is, you simply leave the jars there until they cool. When everything has cooled down (this will take several hours), you need to twist the cap to release the pressure. And only after that you can open the lid of the unit and take out the preserved food.

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

8. It is believed that canned food prepared in an autoclave is more tasty and retains more nutrients than regular canned food. In addition, such blanks are better stored and do not explode.

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

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We offer you a simple recipe for pickled peeled tomatoes for the winter. Juicy, dense, tender tomatoes, swirled with sweet crispy bell pepper slices, doused in a spicy marinade with spices. The preservation turns out sweet and sour and a little spicy thanks to the piquant garlic. In winter, such tomatoes are useful not only as a flavorful snack, but also as a raw material for tomato dressing for borscht. They can also be added one at a time to different dishes, such as vegetable stew or meat sauce. Moreover, you can use not only tomatoes, but also sweet peppers, which are also soaked in all the juices.
The highlight of this preparation is that we roll up the tomatoes without peeling. This way they are much better soaked in the marinade, and they are more convenient to eat.



You will need:

- 1.2 kg of tomatoes,
- 1/2 bell pepper,
- 1 liter of water,
- 2 – 4 cloves of garlic,
- 5 peas of allspice,
- 2 tbsp. salt,
- 5 black peppercorns,
- 4 tsp. vinegar,
- 2 tbsp. Sahara,
- 2 bay leaves.




For twisting, we choose small ones that can be easily placed in a jar. They should also be firm enough to not soften in the marinade.
Wash the vegetables and make a small cut in the shape of a cross on each top. Place in a small bowl and fill with boiling water.

Then, after a minute, drain the boiling water and fill the bowl with the tomatoes with cold water. After such blanching, removing the skin is much easier. Remove the skin and set aside for now.

Let's start with the marinade. To do this, mix water with spices. Don't add just vinegar yet. We pour it in after the marinade boils. That's it, he's ready!

Place peeled and finely chopped garlic cloves into sterilized jars. We also lay out a couple of slices of Bulgarian.
It must first be cleared of seeds and divided into thin pieces.

We spread the tomatoes without tamping them too much so as not to crush them.
And pour boiling, aromatic brine over the preparations for preservation.

All that remains is to tighten the jars tightly and send them to cool in a warm, dry place. Don’t forget to turn the containers upside down and wrap them well with a blanket.
Tips: Cream tomatoes or any other small size but firm structure are very suitable for pickling. Cherries should not be preserved this way. They are too delicate and can wrinkle under their own weight.

Bon appetit.
Starinskaya Lesya