What are the recipes for tomatoes for the winter. Pickled tomato recipes in liter jars: winter treats

03.05.2019 Lenten dishes

Pickled tomatoes need no advertising. Each housewife engaged in procurement for future use has her own favorite recipe such tomatoes. They can be made spicy, sour, sweet. It all depends on those spices and spicy plants that were added to the jar when canning.

Pickled tomatoes are good not only as an independent snack, but also as an addition to many dishes. They are put in lagman, pizza, in soup frying, from canned green tomatoes boil pickle and hodgepodge.

Pickled tomatoes keep better than cucumbers. Due to their natural acidity and the addition of vinegar to the marinade, they are virtually bomb-free. But still, this type of workpiece requires careful fulfillment of all requirements.

Pickled tomatoes: the subtleties of cooking

Tomatoes of any ripeness are suitable for canning: red, pink, brown and even green. They must be strong, free from damage or dents. It is advisable to use fleshy varieties of tomatoes with dense skin, then the fruits will not burst during heat treatment, and during storage they will not become limp.
Because of a large number juice tomatoes before canning are not soaked, but only thoroughly washed in cold water. Then the stalks are removed, and the fruits are pricked in that place with a toothpick. This is done so that the skin of the tomatoes does not burst when pouring boiling water over them.
For pickling tomatoes, a classic bouquet of spices is used: dill, parsley, celery, basil, as well as bay leaves, garlic, pepper, horseradish. To improve the taste, bell peppers, cucumbers, and onions are put along with tomatoes. Bell peppers are washed, cut in half, and the seed chambers are removed along with the seeds. Cucumbers must first be soaked for 2-3 hours, and then washed well, cutting off the ends. Onions are peeled, washed, sometimes blanched for 2 minutes. The greens are sorted out, yellowed and rotten twigs are removed, washed thoroughly in several waters.
The preservation of pickled tomatoes largely depends on the purity of the container. Banks must be washed with soda, then rinsed and sterilized. Big banks are treated with steam, placing them on a kettle with an open lid, in which water is boiling. One-liter cans can be oven-baked or filled with water and placed in the microwave. As soon as the water boils, it is poured out, and the jar is turned over on a towel and the liquid is allowed to drain. The lids are washed and boiled in a saucepan with water for 3-5 minutes.
Many housewives are interested in the question of how many tomatoes fit in a liter, two-liter or three-liter jar. If you stack the tomatoes tightly, then they will need about half of the volume of the jar. That is, 0.5-0.6 kg of tomatoes can be placed in a liter jar, 1.1-1.2 kg in a two-liter jar, and 2-2.1 kg in a three-liter jar. But it depends on the size of the tomatoes and their shape.
To calculate the amount marinade filling, you need to put the prepared tomatoes in sterile jars along with spices and herbs. One can requires a marinade in half the volume of the container. A little water (200 ml per 1 liter jar) is added in case of spills while pouring tomatoes, since the jars are filled with marinade so that it spills a little over the edge.
To measure the amount of water for the marinade more accurately, tomatoes with spices are placed in jars, poured cold water... Then close the jar nylon cover with holes and pour water into a measuring container. This is done with all banks. Then add a little water in reserve and put sugar and salt into this water. The remaining marinade can be used next time. It is cooled, poured into a jar and stored in the refrigerator for no more than 2-3 days.
Tomatoes are poured with marinade to the very edge of the cans so that there is as little space as possible for air inside. The fact is that acetic acid although it is a preservative product and inhibits the activity of many microorganisms, it is easily destroyed by molds, which multiply in the presence of air.
It is recommended to add vinegar to the jar just before sealing. It is advisable to use vinegar essence, because such canned food is of better quality and is better stored.
Pickled tomatoes can be canned with or without sterilization, using double or triple fill... In the latter case, the sanitation rules must be followed more carefully.

Pickled tomatoes in liter jars

Ingredients (for 10 liter jars):

tomatoes - 5.5-6 kg;
horseradish - 4 g;
green dill - 10 g;
dill seeds - a pinch;
parsley, celery - 5 g each;
paprika red - 1.5 g;
bay leaf - 0.5 pcs.;
garlic - 2-3 cloves;
tarragon - 1.5 g;
marinade filling - 4.5-5 liters.

For the marinade (for 1 liter of water):

salt - 50 g;
sugar - 40 g;
vinegar essence 70 percent - 20 ml.

Cooking method

Sort the tomatoes. Leave the same size and maturity. Remove the stalks. Wash in cold water. If the skin of the tomatoes is thin, prick them in the area of the stalk. Hard tomatoes do not need to be pricked: they will not burst.
Wash the herbs. Let the water drain.
Prepare sterile one-liter jars and lids.
Put the tomatoes in the jars, shifting the spices. Try to keep as little empty space as possible in the container. Fill the voids with greens.
Prepare the marinade. To do this, pour water into the pan at the rate. Add salt and sugar. Boil for 5-10 minutes. If the marinade is cloudy, filter it hot through a linen cloth. Bring to a boil again.
Pour them over the tomatoes in the jars.
Before adding the essence, decide which tomatoes you want to end up with: slightly acidic, sour or spicy. For slightly acidic tomatoes, it is enough to put 7 ml of essence in a liter jar. For sour tomatoes increase the amount of essence to 14 ml. To make the tomatoes spicy, you need to pour up to 20 ml of acid into the jar.
Cover the jars with lids. Place them in a wide saucepan with a soft cloth on the bottom. Pour hot water to the hangers of the cans. Put on fire. Pasteurize for 25 minutes at 85 °. At the same time, the water should not boil.
Remove the cans from the water and immediately roll up tightly. Turn them upside down, placing them on a flat, soft cloth covered surface. Wrap up with a blanket. Leave in this form for a day until it cools completely.

Pickled canned tomatoes: recipe one

Ingredients (for 1 liter jar):

tomatoes - 500-600 g;
table vinegar 5 percent - 3-4 tbsp. l .;
onions - 1 small onion;
garlic - 1 clove;
black pepper - 3 peas;
carnation –2 buds;
bay leaf - 1 pc .;
dill, basil, tarragon, celery - 15-20 g.

For the marinade (for 1 liter of water):

salt - 2 tbsp. l .;
sugar - 1 tbsp. l.

Cooking method

Select tomatoes that are the same size and ripeness. Wash in cold water, immediately removing the stem.
Prepare sterile jars with lids.
Pour vinegar into each jar, put all the spices. Then stack the tomatoes. The greens can be distributed among the fruits.
To pour, pour water into a saucepan, add salt and sugar. Boil for a few minutes. Pour the tomatoes with hot marinade. Cover the jars with lids.
Place in a saucepan with hot water... Sterilize in boiling water for 8 minutes. To prevent water from getting into the jars, it should only reach their shoulders.
Remove the cans from the water and immediately seal tightly.
Turn them upside down, cover with a blanket. Leave to cool completely.

Pickled tomatoes, canned without sterilization

Ingredients (per 2 liter jar):

tomatoes - 1.1-1.3 kg;
garlic - 5 cloves;
medium-sized onions - 1 pc .;
black peppercorns - 6 pcs.;
bay leaf - 2 pcs.;
dill - 2 umbrellas;
celery - 1 sprig;
horseradish - 1/4 of a leaf.

For the marinade:

water - 1 l;
salt - 2 tbsp. l .;
sugar - 1 tbsp. l .;
vinegar essence 70 percent - 1 tsp.

Cooking method

Pick tomatoes of the same size. Wash them by removing the stalks.
Store tightly in sterile jars. Place spices and herbs in between.
Pour boiling water over the contents of the jars. Wait 20 minutes. Put a nylon lid on the jar with holes through which you pour this water.
Prepare the marinade separately. Pour a liter of water (for one can) into a saucepan, plus another 100 ml in reserve. Add salt and sugar. Boil for 5-10 minutes. Pour over the heated tomatoes with boiling marinade. Add essence.
Close the jars tightly with lids. Turn them upside down, wrap them up with a blanket. Leave to cool completely.

Pickled sweet tomatoes

tomatoes - 2-2.2 kg;
bulgarian pepper - 1 pc.

water - 1.5-1.6 l;
salt - 60 g;
sugar - 150 g;
vinegar 9 percent - 2 tbsp. l.

Cooking method

Select ripe tomatoes. Wash them, remove the stalks.
Wash the bell pepper, cut in half, clean the seeds. Cut lengthwise into slices.
Prepare sterile three-liter jars. Fill them tightly with tomatoes. Spread the pepper between them.
Fill the tomatoes with boiling water, cover with lids, wait 20 minutes.
Close the jar with a nylon lid with holes (or specially purchased in the store). Drain the water through them into a saucepan. Add salt and sugar as needed. Add vinegar. No other spices are needed for this recipe.
Bring the marinade to a boil and pour over the tomatoes.
Close with sterile lids and seal tightly.
Turn upside down, wrap with a blanket, leave to cool completely.

Tomatoes marinated with apples

Ingredients (for 1 three-liter jar):

tomatoes - 2 kg;
apples, hard, ripe - 1-2 pcs.;
sweet bell pepper - 1 pc.;
parsley - 1 sprig.

For the marinade:

salt - 1 tbsp. l .;
sugar - 5 tbsp. l .;
vinegar essence - 1 tsp.

Cooking method

Select medium sized oblong tomatoes. Wash in cold water, remove the stalks.
Wash the apples. Cut in half, remove seed chambers. Cut into wide slices. To prevent the apples from darkening in the air, immerse them in slightly acidified water.
Wash the pepper, cut in half, peel the seeds. Rinse the parsley under running water.
Prepare sterile jars. Wash the lids with baking soda, boil in water for 5 minutes.
Put the tomatoes mixed with apples in jars. Fill the voids with pepper and herbs.
Pour the tomatoes with boiling water and stand for 5-10 minutes.
Pour the water into the pot using the perforated lid. Add salt, sugar, essence. Boil the marinade for 5 minutes, and then pour over the tomatoes.
Seal immediately with sterile caps. Turn the cans upside down, cover with a blanket. In this position, let them cool completely.

Pickled green tomatoes

Ingredients:

green tomatoes - 2-2.2 kg;
garlic - 1 head;
carrots - 0.5 pcs.;
bulgarian pepper - 1 pc.;
parsley - 1 sprig;
black peppercorns - 10 pcs.

For the marinade:

water - 1.5 l;
salt - 1.5 tbsp. l .;
sugar - 0.5 tbsp.;
vinegar 6 percent - 4 tbsp. l.

Cooking method

Select green tomatoes of the same size. Do not marinate very small ones, because they can taste bitter. Best canned tomatoes light green who are about to turn pink. Wash them in cold water while removing the sepals.
Divide the garlic into cloves, peel. Wash under running water. Cut into slices.
Peel the carrots, wash, cut into slices.
Wash the bell pepper, cut in half, remove the seeds. Cut into wide strips.
Cut the tomatoes crosswise and put 1-2 slices of garlic inside.
Prepare sterile 3 liter jars. Place carrot slices and peppercorns on the bottom. Fill a jar with tomatoes. Place strips of pepper and parsley in the voids.
Pour boiling water over the tomatoes, cover and stand for 25-30 minutes.
Prepare the marinade. Pour water into the pan at the rate, add salt and sugar. Stir, put on fire and simmer for 5-10 minutes. Add vinegar.
Pour water from cans of tomatoes through the lid with holes, and instead pour boiling marinade.
Close the jars with sterile lids and immediately seal tightly. Turn upside down, wrap with a blanket, cool.

Pickled tomatoes for the winter: a recipe with a photo

List of ingredients for 1 liter can:

500-600 g of tomatoes.

For 1 liter of marinade:

50 g salt;
25 g sugar;
3 tbsp vinegar 9%;
a couple of cloves of garlic;
5-6 peas of allspice and black pepper;
Bay leaf.

Preparation:

1. Go through the tomatoes, choose firm, strong fruits, they should not be overripe, but only ripe or slightly unripe. Rinse thoroughly with running water, remove the ponytails.

2. Wash and sterilize the jars by placing them over a pot of boiling water. Dip the lids in boiling water for a few seconds. Put bay leaves (2-3 pcs.) In jars, a couple of cloves of garlic, black and allspice peas (5-6 pcs. per 1 liter can).

3. Fill the jars with tomatoes to the very top, tamp them tighter so that later there is not too much void in the jars.

4. Pour boiling water over the vegetables in jars, cover and leave for 10-15 minutes.

5. Gently drain the water from the jars into a saucepan, add salt, sugar, place on the stove and bring to a boil. After boiling, add vinegar and turn off the gas.

6. Pour boiling brine over the tomatoes in jars and roll up with sterile lids. Turn over winter-pickled tomatoes, lids down, and wrap with a blanket until cool.

Tomatoes in any form are always a feast on the table. Nature has endowed them with a pleasant shape, bright, cheerful color, excellent texture, freshness and, of course, excellent taste... Tomatoes are good both on their own and in the composition complex dishes such as salads and stews. And during a winter meal, tomatoes are always reminiscent of summer. Everyone loves them - both home and guests. And therefore, a rare housewife denies herself the pleasure in the season, when there are a lot of vegetables, to cook something from tomatoes for future use.

At home, it is easy to make salted or pickled tomatoes, cook from them great pasta or juice. AND experienced housewives probably know a lot of them. We offer unusual step by step recipes original ways canning tomatoes. This is a great opportunity to expand your culinary experience and delight family and friends during your winter feast.

It is always very interesting to diversify traditional recipes new approaches and solutions. For honey salting, original to taste, we need ripe tomatoes, parsley, fresh garlic and marinade. For him, 1 liter. water put 2 tbsp. tablespoons of salt and 1.5-2 tbsp. spoons of honey.

The tomatoes are washed and the stalks are cut out. Finely chop the garlic and parsley and use this mixture to start a hole in the tomatoes, formed after removing the stalks. Combine all the parts necessary for the marinade and bring to a boil. The finished tomatoes are placed in sterilized jars and poured with boiled marinade. Then you should wait 10 minutes, carefully drain the marinade, boil it again and refill the jars. After that, the blanks with tomatoes can be closed with lids.

The taste of tomatoes, stuffed with garlic with greens, lovers will really like spicy snacks... A delicate aftertaste and the aroma of honey will make such a preparation a favorite at home dinner.

Salted tomatoes with apples

It is very convenient to preserve tomatoes with other vegetables, fruits and berries. They go well with cucumbers, carrots, beets, gooseberries, plums and grapes. Well, and, of course, tomatoes and apples perfectly complement each other. Only apples for such salting are better for picking harder and sour taste. And you will also need a few cloves of garlic, fresh or dry sprigs of dill, bay leaves, allspice, cloves and marinade. For him they take 1 tbsp. a spoonful of salt and sugar with a slide for every 1.25 liters of water. Apples for canning can be cut into pieces and cored or left intact - at the discretion of the hostess.

First, all the spices are placed on the bottom of the cans, and then layer by layer - tomatoes and apples to the very top. For 5-10 minutes, the contents are poured with boiled water. Then it is drained and the jars are filled to the neck so that the contents overflow with boiled marinade. And immediately cork with lids. After that, the jars are turned over, wrapped in a blanket or towel and allowed to cool.

Green tomato salad with vegetables

It often happens that in the summer in the hands of the hostess there are many different vegetables simultaneously. From them and green tomatoes, you can make a beautiful and delicious assorted salad for the winter. For this it is worth using Bell pepper, onions and carrots. You can also add sour apples. In addition, you will need garlic, coriander, bay leaves, allspice and peppercorns.

Vegetables for salad are cut large. Carrots - in slices, onions - in half rings, pepper - in strips. Then the tomatoes and chopped apples (so as not to darken) are mixed, salted and allowed to stand for 40 minutes. At this time, garlic, spices and herbs are placed on the bottom of the jars. After that, to green tomatoes and the rest of the chopped vegetables are added to the apples, mix everything and fill the jars with the vegetable mixture. At the same time, they need to be slightly shaken so that the vegetables in the jars are tamped down a little. Specially squeeze vegetable mix do not use a spoon or hands, otherwise the vegetables will lose their shape and there will be no room for the marinade.

Salt and sugar are added to boiled water (at the rate of 1.5 heaped tablespoons per 1 liter) and 100 g of apple or regular vinegar... Hot marinade is poured into jars with tomato salad to the very top and close them with lids.

Jellied Tomatoes

Making preparations for the winter, you can get and canned vegetables, and delicious jelly simultaneously. For this, in addition to ripe tomatoes, use gelatin (1.5 tablespoons), as well as 100 g of vinegar, salt and sugar (1.5 tablespoons each) and 1 liter of water.

The gelatin is diluted in a little cold water and allowed to swell. The tomatoes are cut into halves. Parsley, bay leaves, peeled garlic cloves, coriander, allspice and peppercorns are placed on the bottom of the cans. If desired, you can also put here leaves of currants, cherries, horseradish and dill sprigs with umbrellas. It all depends on the flavor that you want to give canned food. Tomatoes are placed in a jar on top of the greens, placing them with the slices down.

Swollen gelatin is introduced into hot water and allowed to boil. Add salt, sugar and vinegar there, stir and bring to a boil again. The resulting marinade with gelatin is poured into jars of tomatoes to the very top and corked with lids. In winter, before serving, a jar of gellied tomatoes must be placed in the refrigerator for a couple of hours.

About another option homemade Inna will tell you about tomatoes in jelly in her video.

Tomatoes in wine

Tomatoes acquire a completely unusual taste and color in a wine filling. For this type of canning, not very large tomatoes of the varieties "Cream" and "Black Prince" are well suited.

For cooking fragrant preparation first, herbs and spices are placed on the bottom of the jar.

A tomato sauce is made from a one-to-one mixture of canning marinade and dry red wine. The composition of the marinade is traditional: for 1 liter of water, 1.5 tablespoons of salt with a slide, 1.5 (or 2) tablespoons of sugar and 100 g of vinegar. The wine is poured into a boiled marinade and is not boiled.

A jar with tomatoes, herbs and spices is poured with a mixture of wine and marinade, for 10-15 minutes they keep the jars with lids covered in a saucepan with water at a temperature of + 90 ° C (not boiling), and then they are corked with lids. In winter, when the tomatoes are eaten, the leftover wine pouring can be used to stew meat or make a fragrant savory sauce.

Tomato sauce

This recipe will surely appeal to everyone who likes the taste of tomatoes after cooking. To prepare the gravy, you need 3 kg of ripe tomatoes, 1 kg onions, 0.2 l refined vegetable oil, 100 g sugar, 4 tbsp. tablespoons of salt and 1/2 teaspoon of ground red pepper.

The onions are peeled and cut into strips, and the tomatoes are cut into slices. Vegetable oil is poured into a saucepan and onions are stewed on it for about half an hour. Then tomatoes, sugar, salt and red pepper are added to the onion. Mix everything thoroughly and bring to a boil. If desired, you can interrupt with a blender. The gravy is boiled over low heat for another 15 minutes, remembering to stir from time to time so that it cooks evenly and does not burn.

For canning, jars and lids for them are washed and sterilized in advance. The hot gravy is laid out on the banks to the very top. Roll up the lids, turn the cans over, cover them with a blanket, and let them cool.

Tomato sauce is versatile. Such a sour addition will favorably set off the taste of meat and poultry. In addition, it is great for fish, porridge, pasta and potato dishes.

Secrets of canning tomatoes

For homemade preparations for the winter, it is best to use unripe tomatoes with dense pulp. The skin of such fruits will not burst during canning.
Before pouring the marinade, whole fruits must be pierced from the side of the stalk with a toothpick or a sharpened wooden stick. This will also prevent the skin from bursting.
If we decide to preserve several cans, then we always need to know how much marinade will have to be prepared. How to determine how much marinade is required per can? To do this, pour water up to the top into a jar with already placed spices and tomatoes, and then drain it and measure the resulting volume. We multiply it by the number of cans and get the required amount of marinade. For a liter jar filled with fruits, you need 0.25-0.3 liters of liquid.
Tomatoes - tender vegetables... To maintain their shape, elastic texture and, if possible, useful vitamins, you do not need to sterilize the jars in water for a long time. For canned food with tomatoes, it is better to wash the jars in advance and sterilize them under steam or dry in a preheated oven. Then the contents will need to be poured with boiling water for 5-10 minutes, and then, draining it, with boiled marinade. Or pour the boiled marinade over the vegetables in the jar twice. This will be quite enough for sterilization before closing the cans with lids.
It is good to add a lot of greens to a tomato - parsley, dill, mint, celery, horseradish leaves, cherries or apples. Each seasoning gives home preparation specific aroma. Oak leaves for example make color canned product darker and add a spicy flavor to the tomatoes. There is an opinion that a lot of greens in canned food is bad, as this can cause cans to "explode". In fact, the spoilage of canned food does not come from the amount of greens, but from the fact that they were not sterilized well enough, and bacteria remained inside. And these bacteria can be found on greens, and on the tomatoes themselves, and on pepper or bay leaves that have been added inside.
If you put whole cloves of garlic in a jar of tomatoes, the brine inside remains transparent. If you add chopped garlic, the brine becomes cloudy and there is a great chance that the canned food will deteriorate and "explode".
Great for making marinades rock salt... But, when the brine boils, it is better to strain it through cheesecloth. And then the quality of the marinade will be excellent.

In a very short time, the tomato season will end, and with it the summer. But homework made for future use on a frosty winter day will be a great reminder of a summer residence, vacation and summer warmth... You just need to try a little!

Tomatoes according to this recipe are very aromatic. And they look interesting both in the bank and on the table.

Ingredients:

Preparation:

Make a shallow notch on the side of the stalk of each tomato with a sharp knife and insert a small clove of garlic. Put the stuffed tomatoes in sterilized jars, add spices.
Boil the water with salt and sugar separately, pour the marinade over the tomatoes, let stand for a while. Then pour the marinade into a saucepan, bring to a boil, add vinegar and pour over the tomatoes again, cover and roll up.

Homemade tomato sauce for the winter - the best recipes

We were all so impatiently awaiting the appearance of the first red tomatoes in our greenhouses, and now the harvest is already so much that the question "Where are all of them to be done?" becomes more and more relevant. In our article, we will offer several recipes for delicious homemade tomato sauce.

To prepare such a sauce, you will need: 2 kg of tomatoes, 4 large cloves of garlic, 1 large onion, 1 glass of red wine, dried basil and oregano, salt, freshly ground black pepper, olive oil.

Wash the tomatoes thoroughly, then pour over boiling water to easily remove the skin. Pour olive oil into a deep saucepan (so that the bottom is completely covered with it) and add chopped onion and garlic. After 10 minutes, add the tomato pulp there and simmer over low heat. After another 10 minutes, pour wine into a saucepan and add a little oregano and basil, stir the tomato mass and do not forget to salt and pepper it. Remove the sauce from the heat as soon as the tomatoes have absorbed the flavor of the wine. Let the sauce cool and roll up in pre-sterilized jars.

To prepare spicy sauce, you will need: 3 kg of tomatoes, 2 large onions, 4 cloves of garlic, 2 g of mustard powder, 10 allspice peas, 150 g of sugar, 1 tbsp. vinegar.

As in the previous recipe, first peel the tomatoes by pouring boiling water over them. Then put the pulp in a saucepan, add chopped onion and garlic. Simmer the sauce over low heat until the amount is halved. Then add sugar, vinegar, mustard powder and allspice. Then mix everything thoroughly and cook for another 10 minutes.

Remove the sauce from heat, cool and place in sterilized jars, roll up.

For making a sauce with very unusual taste you will need: 5 kg of tomatoes, 500 g of horseradish root, 400 g of garlic, salt.

Wash the tomatoes thoroughly and, according to tradition, pour over boiling water to remove the skin. Then you will need to grind it to the state of gruel with a blender or twist it through a meat grinder. In this case, the second option is even better. Grind horseradish and garlic in the same way.

Simmer the tomatoes in a deep saucepan over low heat. After 20-30 minutes, add garlic to them. After cooking for another 15 minutes, add the horseradish. After another 15 minutes, remove the sauce from the heat and let it cool, then roll it up in pre-sterilized jars.

To prepare this popular and beloved sauce, you will need: 2 kg of tomatoes, 4 bell peppers, 5 cloves of garlic, a bunch of basil, 1 glass of sugar, salt.

Wash tomatoes and peppers and pour over boiling water to remove the skin. Peel the pepper. Cut vegetables as desired and place in a deep saucepan. Simmer over low heat, and after 20 minutes add chopped garlic, finely chopped basil, salt and sugar. Stir the sauce and heat until thickened. Then roll up.

For making sauce with everything famous name you will need: 2.5 kg of tomatoes, 2 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 300 g of garlic, 250 ml of vegetable oil, salt, sugar and pepper to taste.

Pour boiling water over tomatoes and peppers and pass through a meat grinder. Do the same with carrots and apples. First, place the peppers and tomatoes in a deep saucepan with vegetable oil at the bottom. After half an hour of cooking, add apples, carrots and chopped garlic. Cook the mixture for another half hour and add salt, pepper and sugar, add vegetable oil if necessary.

Keep the mixture on fire for another 20 minutes, then cool and roll up in sterilized jars.

In our article, we have shared the most the best recipes delicious homemade tomato sauce. What secrets of tomato processing do you know?

Canned in own juice tomatoes can be used for cooking various sauces add to soup.

You will need: 7 kg tomatoes, lemon juice, salt and water.

Cooking. V large saucepan boil water. Cut each tomato crosswise at the stalk. Cook the tomatoes in small portions for 1-2 minutes and refrigerate. Peel the tomatoes and chop in large pieces... Fold in sterilized jars, add salt and lemon juice (1 tsp per liter jar). Carefully pour boiling water into the jars, leaving 1-2 cm to the edge, cover with lids, sterilize for 45 minutes and roll up. Store the tomato jars in a cool, dark place.

Small sweet tomatoes are great snack on the festive table.

You will need: 2 cups apple cider vinegar, 2 cups water, 1/4 cup salt, 1/4 cup sugar, 1 kg cherry tomatoes, bunch fresh dill, 4 cloves of garlic, 1/2 tsp. red pepper, 1/2 tsp. mustard seeds.

Cooking. In a saucepan, bring the vinegar, water, salt and sugar to a boil. Simmer the mixture over low heat, stirring occasionally, until the sugar and salt are dissolved. Then refrigerate until room temperature... Put tomatoes, dill, chopped garlic, red pepper and mustard seeds in sterilized jars. Pour the chilled marinade over, cover and refrigerate.

This preparation turns out to be very fragrant, appetizing, tomatoes do not lose their shape and color.

You will need: 2 kg tomatoes, 10 cloves of garlic, 2 pcs. bay leaf, 3 peas each of allspice and black pepper, dill and parsley, 2 tbsp. salt, 5 tbsp. sugar, 1 tsp. citric acid, 2 liters of water.

Cooking. Cut the garlic into slices. In each tomato, make a small cut in the stalk area and fill with garlic slices. In a saucepan, boil 2 liters of water or a little more (based on three-liter jar). At the bottom of a sterilized jar, place spices, stuffed tomatoes and sprigs of fresh herbs. Gently pour boiling water over the tomatoes to the very neck and let sit for 15 minutes. Then pour the water back into the pan, add salt, sugar, bring to a boil and simmer for 2-3 minutes. Pour directly into the jar citric acid, pour the brine under the neck of the tomatoes, close the lid and roll up.

This sauce is especially good with meat dishes.

You will need: 5 kg ripe tomatoes(about 25 tomatoes), 3 tbsp. sugar, 4 tablespoons salt, 1 tbsp. balsamic vinegar, 1 tsp. ground black pepper, 2 bunches of basil, others fresh herbs(oregano, thyme, parsley) to taste, 6 tablespoons lemon juice.

Cooking. Peel the tomatoes, cut into pieces and fold in small batches into food processor, grind. Then pour everything into a saucepan. Add sugar, salt, vinegar and pepper. Bring the mixture to a boil and simmer for 1-1.5 hours, stirring occasionally, until the desired sauce consistency. Remove from heat, add chopped fresh herbs. Pour 1 tbsp into each prepared jar. lemon juice, add sauce, cover and roll up.

Spicy bright tomato jam is a good addition to chips, crackers, and even sandwiches.

You will need: 1 kg very ripe tomatoes, 3/4 cup sugar, 2 tablespoons apple cider vinegar, 1 tablespoon fresh grated ginger, 1/4 tsp ground cinnamon, 1/8 tsp ground cloves, 1 tsp. salt, 1/2 tsp. ground black pepper.

Cooking. Place all ingredients in a saucepan and bring to a boil, stirring frequently to prevent the mixture from burning. Reduce heat and simmer, stirring occasionally, until mixture thickens. Remove from heat, cool to room temperature and place in jars with a lid. Ready jam store in the refrigerator.

Usually tomatoes are dried in the sun, on outdoors... However, there is a way to dry them out at home as well. This method is not quick, but the result is very tasty.

You will need: 1-2 kg of fresh ripe tomatoes (cherry or cream), vegetable oil, peppercorns, dried oregano, salt and sugar.

Cooking. Preheat the oven to 90-100 ° C. Cover the baking sheet parchment paper and sprinkle with salt and sugar. Wash the tomatoes and dry well. Cut them in half, place them on a baking sheet and sprinkle with salt. Dry the tomatoes in the oven for 6-10 hours. They should shrink significantly and lose moisture. Put the finished dried tomatoes together with pepper and oregano tightly in sterilized jars, cover with oil to completely cover the tomatoes. Store jars in a dark, cool and dry place. Check them after a week - if the layer of oil in the jar becomes less (the tomatoes can absorb it), add more.

Homemade ketchup recipe

Ketchup is delicious to add to almost all dishes. And so as not to buy it in the store next time, cook it at home.

You will need: 1.5 kg fresh ripe tomatoes, 1/4 cup apple cider vinegar, 1/2 tsp. salt, 2.5 tsp. honey, 1 tsp. mustard, 1/4 tsp. ground black pepper, 1/4 onion, 1 clove of garlic.

Cooking. Place all ingredients in a saucepan, bring to a boil and cook over low heat for 30-60 minutes. Then remove from heat and mash with a potato press. Let the ketchup cool, and then blend in a blender until the desired consistency... Store ketchup in the refrigerator in an airtight container or jar.

As you can see, to prepare tomatoes for the winter, you do not need much trouble, but cold winter The carefully prepared and tasty contents of the cans will be a real hello from the warm summer for your family.

If you are from Slavic culture, you are probably already familiar with the taste of pickled (canned) tomatoes. There are many pickling recipes and they differ not only in the use of various spices, but also in the use of fruits. different varieties and varying degrees maturity.

Jars with beautiful, fragrant tomatoes remind us in winter of a warm, colorful summer and become a wonderful addition to any dishes of the festive and everyday table.

In order to pickle tomatoes for the winter, it is necessary to choose only the highest quality, beautiful, elastic and undamaged fruits. One more important feature is the size of the tomatoes. They should be pretty much the same.

Delicious pickled cherry tomatoes for the winter

Almost every hostess tries to close as much as possible for the winter. delicious pickles to pamper yourself and your loved ones with the taste of summer in winter. If you want to preserve tomatoes at home, but do not know how to do it, I bring to your attention a very tasty and uncomplicated recipe... Now you will have a good opportunity to save tomatoes for the winter.

Ingredients for three 1.5 liter cans:

Cherry tomatoes - 3 kg.
Bulgarian pepper - 2 pcs.
Onions - 2 pcs.
Garlic - 3-4 cloves (large)
Bay leaves - 3-6 pcs.
Chili pepper - 1 pc.
Black pepper (peas) - 10-12 pcs.
Allspice - 6-9 pcs.
Vinegar 9% - 6 tbsp l.
Salt - 3 tbsp. l.
Sugar - 6 tbsp. l.
Umbrella dill - 9 pcs.
Currant leaves - 12 pcs.
Cherry leaves - 9 pcs.
Horseradish leaves - 3 pcs.

Marinade for a 1.5-liter can of tomatoes:

Sugar - 2 tbsp. l.
Salt - 0.75 tbsp l. (no slide)
Vinegar 9% - 2 tbsp l.

Marinade for a 3-liter jar of tomatoes:

Sugar - 4 tbsp. l.
Salt - 1.5 tbsp l.
Vinegar 9% - 4 tbsp l.

Preparation:

For of this recipe cherry tomatoes are used, but you can make from any other variety. The main thing is that the sizes of the tomatoes are approximately the same.

1. First of all, my cans baking soda and dry them. At the bottom of each jar we put dill umbrellas, chopped garlic cloves, onions, cut into half rings, small piece chili peppers (without seeds, otherwise the tomatoes will taste very bitter), bay leaves, leaves of currant, cherry and horseradish, allspice and black pepper.

It is not necessary to sterilize the jars, since we will fill them with boiling water.

2. Next, we have the tomatoes. Before we start putting them in jars, we need to make several pricks with a toothpick at the stalk of each fruit. This method allows you to keep the tomatoes intact, the skin does not burst. We do not fill the jar completely, since we need a place for peppers and herbs.

3. Now we cut the bell pepper into strips and place it along each jar in a circle. Put one more dill umbrella and a couple of currant leaves on top.

If there is still room in the jars, fill it with tomatoes, because during the harvesting process, they will settle.

4. Now you need to pour boiling water over the jars. It is necessary to ensure that water gets on the tomatoes, otherwise the bank will burst. Cover the jars with boiled lids and leave for 10-15 minutes.

5. Then pour the water back into the pot. Next, we will prepare a marinade from this water. To do this, add here 6 tbsp. l. sugar, 3 tbsp. l. salt without a slide and bring to a boil.

6. Before pouring the boiled marinade into jars, add 2 tbsp to each jar. l. 9% vinegar. Close tightly metal lids, turn it upside down and wrap it with a warm blanket.

You can also add a pinch of cinnamon if desired. Tomatoes are beautiful, aromatic and very tasty. Bon Appetit!

Tomatoes "in the snow" with garlic and vinegar without sterilization - recipe for 1 liter jar

Such interesting name This preparation can be easily explained: the role of "snow" is played by garlic, which gives the tomatoes an absolutely wonderful taste and aroma. They are prepared quickly, because you do not have to spend a lot of time on sterilization. I recommend that all fans pay attention to this recipe. original blanks from tomatoes.

Ingredients per liter jar:

Tomatoes - 400-500 gr.
Garlic (chopped) - 2 tsp
Peppercorns - 3 pcs.
Mustard (beans) - 0.5 tsp
Sugar - 3 tbsp. l.
Salt - 1 tbsp l.
Vinegar 9% - 2 tbsp l.

Preparation:

1. Put tomatoes in clean jars and pour boiling water over them. Cover with boiled lids and leave for 10-15 minutes.

2. Then pour the water into a saucepan, add salt, sugar and bring to a boil. Before pouring the marinade over the tomatoes again, add chopped garlic, mustard, peppercorns and vinegar to each jar. We roll up the cans, turn them upside down, cover them with a warm blanket and leave them until they cool completely.

How to prepare tomatoes in 3 liter jars for storage in an apartment

If you live in an apartment and are thinking of how best to prepare tomatoes for the winter: pickle or pickle, it is better to choose pickling. Such tomatoes are perfectly stored in the apartment all winter if they remain.

Ingredients for a 3 liter jar:

Tomatoes
Salt - 3 tbsp. l.
Sugar - 5 tbsp. l.
Vinegar 9% 3 tbsp. l.
Umbrella dill - 2-3 pcs.
Bay leaf - 2 pcs.
Horseradish root - 50 gr.
Garlic - 2-3 cloves

Preparation:

1. First of all, we sterilize clean jar, wash and cut the tomatoes in half (cut the stalks), peel and chop the garlic and horseradish root. At the bottom of the jar, place the dill, bay leaf, halved garlic cloves and chopped horseradish root. Next, cut the tomatoes down.

2. Wash the lid and keep it in boiling water for 5 minutes. Pour 1.5 liters of water into a saucepan and bring to a boil.

3. When the water boils, add sugar, salt to it and boil for a couple of minutes to completely dissolve the bulk.

4. Then pour vinegar into a jar with tomatoes and marinade in a thin stream so that the jar does not burst. We cover our glass container with a lid.

5. Pour into a high saucepan cold water, on the bottom we put a piece of fabric so that the jar does not burst and carefully put the jar. Bring water in a saucepan to a boil, reduce heat and leave to sterilize for 15 minutes. We take out the jar from the pan, add the brine to the top, cover with a lid and roll up.

6. Turn the neck down and leave to cool completely. Such tomatoes can be safely stored in an apartment.

Tomatoes "Tsarskie" canned for the winter

From year to year, diligent housewives turn home canning into art, replenishing their cookbooks... I want to offer you one more good recipe fragrant, tender and sweet tomatoes that will always come in handy in winter. Gourmets appreciate and love them for their spicy, extraordinary taste. The ratio of ingredients is indicated for a can of 3 liters.

Ingredients:

Small tomatoes - how much will settle in the jar
Carnation buds - 3-4 pcs.
Allspice - 4 peas
Umbrella dill - 3 branches
Hot pepper - a ring of about 5 mm.
Bay leaf - 2 pcs.
Bulgarian pepper - 1 pc.
Salt - 2 tbsp. l.
Granulated sugar - 1/2 tbsp.
Vinegar 9% - 50 gr.
Garlic - 1 medium head

Preparation:

1. We select tomatoes even in shape for canning. We wash them thoroughly and pierce them with a sharp toothpick at the stalk so that they do not burst from hot water.

2. Put green bell pepper, clove buds, dill, sweet peas and rings in a prepared, sterilized jar on the bottom. hot pepper... We lay the fruits neatly, pour boiling water over them. We leave the workpiece to cool so that the water becomes warm.

3. Having stood the time, pour the liquid from the jar into the pan, add salt and sugar to it, and cut garlic and vinegar into the jar. As soon as the brine boils, immediately pour the tomatoes in a thin stream. We roll up the pickles and place them under the blanket so that the cooling process takes place gradually.

Lick your fingers green tomatoes in jars

Canned tomatoes according to this recipe are sweet and sour, crispy and tasty. They are perfect as a separate snack or salad with herbs with potatoes or meat.

Ingredients:

Green tomatoes - 1.3 kg
Garlic - 8 cloves
Carnation - 4 buds
Black peppercorns - 10 pcs.
Allspice peas - 10 pcs.
Mustard seeds - 1 tsp
Bay leaf - 2 pcs.
Water - 750 ml.
Salt - 1 tbsp l.
Sugar - 3 tbsp. l.
Table vinegar - 100 ml.
Parsley - 5 sprigs
Dill - 5 branches

Pickled tomatoes with citric acid

If you do not like spending a lot of time on canning, then this great snack from pickled tomatoes with citric acid and basil will suit you. The whole harvesting process takes a minimum of time and you will have delicious pickled tomatoes in a jar.

Ingredients for a 1.5 liter jar:

Tomatoes (Cherry and yellow plum)
Basil purple - 1 sprig
Bay leaf - 1 pc.
Allspice (peas) - 2-3 pcs.
Cloves (bud) - 2 pcs.
Citric acid - 0.5 tsp
Sugar - 2 tbsp. l.
Salt - 1 tbsp l.

Preparation:

1. Place basil, bay leaves and allspice on the bottom of a clean sterilized jar. Next, fill the jar with tomatoes.

2. After we put the tomatoes in the jar to the brim, pour boiling water over them. Cover with a lid and let stand for 15-20 minutes until it cools.

3. After the time has elapsed, drain the water from the jar into the pan. Add sugar (2 tbsp. L.), Salt (1 tbsp. L. Without a slide) and citric acid (0.5 tsp. L.). We put the saucepan on the fire, bring to a boil and let it simmer for 1-2 minutes to dissolve the spices. Then pour the marinade into a jar of tomatoes. Cover with a lid and roll it up. Turn the glass container upside down, cover and leave until it cools completely.

We prepare pickled tomatoes with vegetable oil and onions

This recipe for pickled tomatoes will not only diversify your preparations for the winter, but will also delight the look and taste sensations... Tomatoes are so delicious that you will lick your fingers.

Ingredients:

Red tomatoes - 1.5 kg.
Dill and parsley
Bay leaf - 3 pcs.
Black peppercorns - 9 pcs.
Garlic - 3 cloves
Onions - 5 pcs.
Salt - 1 tbsp l.
Sugar - 2 tbsp. l.
Vegetable oil - 1.5 tbsp. l.
Vinegar 9% - 3 tbsp l.
Liter cans - 3 pcs.

Preparation:

1. First, prepare the jars, they need to be washed well, rinsed with boiling water and dried on a clean towel. Peel and cut the onion into rings. Put parsley and dill at the bottom of dry jars, one clove of garlic for each jar and one bay leaf and three black peppercorns with peas.

2. Now lay the clean, dried tomatoes and onion rings in layers.

If the tomatoes are large, they can be cut in half or in quarters.

3. Put 1.5 liters of water on the fire and bring to a boil. Pour gently into the jars so that the jars do not burst. Pour boiling water over the lids for five minutes. Cover the jars with clean, heated lids and leave for ten minutes. The remaining water in the pot is no longer needed.

4. After 10 minutes, pour the water from the cans into the pot. Bring to a boil and pour over the jars again, leave them for 10 minutes. After the allotted time, pour the water from the cans into a saucepan, add salt (1 tablespoon) and sugar (two tablespoons), bring to a boil. Remove from heat, pour in 1.5 tablespoons of vegetable oil and three tablespoons of vinegar. Mix and pour into jars. We tighten the jars with lids or roll them up.

5. Turn them upside down and cover with a blanket until they cool completely. Pickled tomatoes are ready!

Sweet tomatoes with carrot tops

This recipe for harvesting tomatoes differs from the usual ones in that only carrot tops... She gives the tomatoes some special taste... The marinated appetizer turns out to be moderately salty, moderately sweet, and most importantly, very tasty.

Delicious and quick recipe for marinated appetizer with aspirin

This pickled tomato recipe is the quickest. Just pour boiling water over the tomatoes and roll them up. Tomatoes are produced as barrel tomatoes and are very tasty.

Tomatoes
Garlic
Peppercorns
Salt - 1 tbsp l.
Sugar - 2 tbsp. l.
Vinegar - 50 ml.
Aspirin - 3 tablets

Preparation:

At the bottom of the sterilized jar, place the washed and dried horseradish leaf, clean and dry tomatoes, peppercorns, garlic cloves, salt, sugar, vinegar and crushed aspirin tablets. Pour boiling water over everything, cover with a lid and roll up. Turn the jar upside down, cover with a blanket and leave it there for a day.

Pickled tomatoes with honey and onions

Highly interesting recipe sweet tomatoes in which unusual combination sweetness and bitterness can be confusing. But doubt will disappear as soon as you eat them for the first time and in the next season of harvesting, you will definitely return to this peculiar recipe.

Ingredients for three 0.5 liter jars:

Tomatoes - 500-600 gr .. (depending on the tomato)
Bulb onions - 1-2 pcs.
Garlic - 1-3 cloves
Bay leaves - 1-3 pcs.
Black peppercorns - 9 pcs.

For 1 liter of brine:

Salt - 4 tsp
Apple cider vinegar - 4 tsp
Honey - 4 tbsp. l.

Cooking process:

Before you start harvesting, make sure the tomatoes are at room temperature. If you keep them cold, they will burst.

1. First of all, we need to wash, dry and chop the tomatoes with a toothpick at the stalk. Peel and cut the onion into rings.

2. Put chopped garlic, black pepper and bay leaf into clean steamed containers. Then lay small tomatoes and onion rings in layers. Fill with boiling water, cover with sterilized lids and leave for 10 minutes.

2. Drain the water from the jars into a saucepan and add salt to it. We put on fire and bring to a boil. As soon as the solution boils, add honey, vinegar to it and mix. Pour the prepared tomatoes in a jar with it. We close the cans tightly or roll them up with a key, turn them upside down, cover and leave until they cool completely.

For storage canned tomatoes a refrigerator or a cool cellar will do.

Marinate tomatoes for the winter with mustard seeds

Tomatoes according to this recipe are very tasty with a piquant aftertaste that mustard gives. They can be served as a separate snack or as an addition to the main course.

Ingredients for a 3 liter jar:

Tomatoes
Bulgarian pepper - 1 pc.
Carrots - 4-5 pcs. (shallow)
Garlic - 2-3 cloves
Dill umbrellas - 3-4 pcs.
Currant leaves - 3-4 pcs.
Bay leaf - 4 pcs.
Black pepper (peas) - 6-8 pcs.
Mustard (seeds) - 1 dec. l.
Citric acid - 1/3 dec. l.

Brine for 1 liter of water:

Salt - 2 tbsp. l.
Sugar - 1 tbsp. l.

Preparation:

1. Put currant leaves, bay leaves, dill umbrellas, tomatoes, carrots on the bottom of a clean and dry jar, and on top we leave a place for chopped pepper, dill umbrellas, and bay leaf.

2. Fill the contents of the jars with boiling water, cover with boiled lids and leave for 30 minutes.

3. After the specified time, pour the water into the pan and prepare the brine. To do this, add salt, sugar and bring to a boil. Before pouring the marinade into the jar, add citric acid, mustard seeds and black pepper to it. We cover with a lid and send to sterilize in a water bath for 10 minutes. Then we take out the jar and roll it up. Turn it upside down, cover and leave to cool completely.

After you are done canning the tomatoes, let the jars sit untouched for 30 days before opening the jar. During this time, the tomatoes will be saturated and enriched with the aromas of spices and herbs. They go well with any potato dish(especially fried potatoes), any pasta dish, pilaf, meat dish etc.

Wish you excellent workpieces and let me know what you think of the recipes I shared with you today. I would love to hear about your canning experience.

Each real mistress should know the secrets of how to cook a tomato for the winter, because for such a preparation you need to choose special tomatoes, and in addition spices and other vegetables. The cooking process can last from several minutes to 1-2 hours, depending on the ingredients and consistency, and also on what you want to get as a result. Let's take a look at the inspiration for choosing tomatoes for juice, recommendations for preparing them, and the best proven sauce recipes for the winter.

How to choose tomatoes for cooking

There are few selection rules. they are simple, but the result depends on compliance. So, let's begin:

Depending on what consistency of the juice is desirable, it is worth picking and varieties of tomatoes. If you take the variety " Bull heart", Then the drink for the winter will turn out to be very thick and rich. A variety of tomatoes "Tsar Bell" will give a lot of water, so the juice will be liquid, like apple juice.
Even the ripe vegetables are suitable for cooking tomatoes. Slightly soft, crushed, overripe will also become ideal option for sauces.
Green fruits of tomatoes should not be taken for juice, as they will spoil the color of the workpiece, its taste. Unripe vegetables do not provide a lot of water, so their use is still not advisable.
The format of the tomatoes for juicing does not matter. It can be small cherry, medium cream or large fruit. All the same, when cooking, they will be cut into pieces.
Ideal for making tomato juice are tomatoes grown in the open sun in garden beds. Fruits that ripen in greenhouses do not have a large amount of water for such harvesting and have a noticeable acidity.

In what dishes to cook a tomato

Caring hostess be sure to ask himself the question: is it possible to cook a tomato in aluminum pan? There is no definite answer here: if dishes made of such material are used within 1-3 hours, then oxidation will not occur, but if the juice is infused and then only boiled, then it is better to choose other types of utensils. In an iron pan, enameled, cast iron no chemical processes do not occur, therefore they are recommended for cooking tomatoes. Here is a list of utensils that you may need to cook tomatoes:

Juicer for quick separation of tomato pulp and veins from juice.
A saucepan or large deep juicing bowl.
Colander or sieve (for straining the sauce after boiling, if a juicer has not been used before).
Storage containers (cans with curls or tin lids).
A scoop or large mug for pouring tomato juice into cans.
Seaming key (if classic tin can lids are used).

How long does it take to cook the sauce for the winter

To understand how many minutes you need to cook the juice until tender, it is worth analyzing the entire cooking process. If heat treatment will be made with vegetables for the first time, then it can last up to 1 hour, but in classic versions after boiling, you need to wait 5-15 minutes and pour the juice into the jars. If cooking takes place a second time (the first stage was boiled pieces of tomatoes, then they were rubbed through a sieve and put on the stove again), then 2-5 minutes will be enough to boil the dish and put it in containers.

Recipes for making tomato paste at home with a photo

To understand how to cook tomatoes for the winter, you should consider several recipe options and choose the most suitable one for yourself. The difference lies not only in the process of juicing, but also in the additives that are added to the drink or sauce. Consider several classic recipes and unusual ways cooking tomato for the winter. All the options under consideration are proven, so they are easy to use on their own, even for beginners.

Tomato paste on the stove

If you don't use a juicer to make tomato juice, the process will take a little longer, but you won't have to wash a lot of dishes and waste energy. The task is to cut the vegetables large chunks, boil a little and rub through a sieve. This method helps to get a thick tomato with few grains and pulp. Consider a simple, proven recipe.

Ingredients:

Ripe red tomatoes - 2 kg.
Sweet red pepper - 2-3 pcs.
Salt, sugar - according to tomato varieties and taste preferences.
Black peppercorns, bay leaves.

Preparation:

Rinse all tomatoes under running water, remove excess water from them.
Do the same with pepper.
In a large (preferably cast-iron) container, cut the tomatoes into large pieces, while cutting out the roots and veins.
Together with the tomatoes, it is worth cutting the sweet peppers of the meat varieties into small pieces.
Put the dishes with chopped vegetables on the stove over low heat, and when a little liquid appears at the bottom, the power of the burner needs to be increased.
After the fruits have boiled for up to 5 minutes, they must be set aside, cooled to room temperature.
Use a sieve or colander to rub the boiled tomatoes and peppers, crushing them with a spoon or a silicone spatula. Excess skins, veins should be removed.
The resulting paste must be salt, add sugar, spices and be sure to a few leaves of bay pepper. Put all this on the stove, boil for 3-5 minutes, then pour into jars, roll up the lids.
Stored such tomato paste 1 to 5 years old in a cool, dark place.

Homemade tomato for the winter as fresh

There is nothing better in winter than homemade tomato juice. This dish is allowed to be consumed as an independent unit or added to borscht, cabbage, soups or other types of food. To make homemade tomato juice look fresh, you need to add a minimum of spices and additional vegetables, but to increase the shelf life it is worth doing well heat treatment... Consider quick recipe such a blank.

Ingredients:

Red tomatoes of fleshy varieties - 3 kg.
Parsley, dill - a few fresh twigs.
Salt, pepper, white sugar - according to taste preferences.

Preparation:

Rinse the vegetables and herbs thoroughly.
Dry them in a colander or using paper towels.
Cut the inner root out of the tomatoes and pass the vegetables through the juicer.
Drain all of the juice into a large enamel container.
Place the liquid on the stove and bring to a boil.
Add sugar, salt, ground pepper constantly trying the future dish. You should not put a lot of spices, this will enhance the taste, but it will lose its naturalness.
Put parsley and dill leaves in a boiling liquid.
Boil the juice until the sugar finishes melting. The total amount of time the tomato boils should be about 20-25 minutes.
Pour the liquid into sterilized jars, roll up the tin lids very tightly.

Bulgarian pepper tomato without sterilization

V tomato juice very often sweet bell peppers are added. This addition makes the taste unusual and thickens the consistency. Pepper is allowed to be put cut into pieces, whole or grated through a grater, blender. Consider a simple recipe for tomato juice with other vegetables and fruits, which will certainly be appreciated by all households and guests.

Ingredients:

Red, yellow tomatoes - 3 kg in total.
Bulgarian pepper - 1.5 kg.
Plum with a well-separated stone - 0.5 kg.
Sour apples - 300 g.
Sugar, salt - according to tastes.

Preparation:

Rinse under clean water all vegetables, fruits. Leave them on for a few minutes to let the glass excess water.
Peel the pepper from the core, cut into quarters, put in a large cauldron, where the whole dish will be cooked.
Pass the tomatoes through a juicer, pour the resulting liquid to bell pepper.
Peel plums and apples, pass through a juicer, add this liquid to the main tomato juice.
Immediately put a little salt, sugar, and spices in the cauldron.
Bring tomato juice to a boil, stir it, taste.
Adjust the dish according to your own taste (add salt, sugar, Apple vinegar).
Boil the tomato for 5-10 minutes and pour over glass jars... Bon appetit in winter!

Tomato juice recipe

Good hostess knows that juicing tomatoes takes a long time. But how to cook tomatoes for the winter using a new kitchen appliances? Such devices allow to simplify the cooking process and even shorten the creation time. great dish... Consider step-by-step recipes for tomato juice in a slow cooker and a pressure cooker for harvesting for the winter.

In a multicooker

To quickly prepare delicious tomato juice at home, you should use a multicooker. This popular device will help you by suggesting not to stand by the stove. long time, and start the technique and go away somewhere on their own questions. In addition, there is no risk that the contents of the saucepan will leak out, boil over or burn. Let us give great recipe saturated tomato juice in a slow cooker.

Ingredients:

Cherry tomatoes or other small varieties of tomatoes - 2 kg.
Ripe pear - 300 g.
Sour apple - 300 g.
Cloves, cinnamon, black, allspice, salt, sugar - according to taste.

Cooking tomato juice in a slow cooker:

Rinse all fruits and vegetables.
Separate the extra parts from them: tails, veins, bones, core.
Use a juicer to chop tomatoes, pears, apples.
Pour the resulting juice into the multicooker bowl, add spices.
Turn on the "Cooking" mode for 30 minutes and wait for cooking.
In the meantime, you need to sterilize the cans in a water bath and prepare the lids.
When the multicooker announces the end of the program, the tomato juice should be poured into containers and tightly closed.

In a double boiler

The main plus of the steamer is that it allows you not so much to quickly cook food, but to do it, preserving all possible vitamins and minerals. Tomato juice, adjika, sauce or other product cooked in a double boiler has the best taste, it is most useful for the body. Let's tell perfect recipe tomato dishes.

Ingredients:

Red tomatoes - 2.5 kg.
Yellow tomatoes- 0.5 kg.
Tomatoes "Black Prince" - 0.5 kg.
Parsley, dill, basil.
Salt, sugar and pepper - according to taste.

Preparation:

Rinse and dry all vegetables and herbs.
Peel the ends of the tomatoes, cut each of them into 2 pieces.
Pass the tomatoes through a juicer, setting the appropriate mode for juicing with maximum number pulp.
Add greens to the liquid.
Put everything in a double boiler and bring to a boil.
Remove from heat, open the lid, add spices.
Boil the juice in a double boiler for another 5 minutes and pour into the jars.

Video recipe: how to spin a tomato for the winter

So that beginners do not have any questions about creating perfect meal from tomatoes, they should watch the training videos. In such materials, famous and popular chefs advise on how to choose the right vegetables, how to process them and what to add to the juice. Here is a short video that demonstrates correct approaches in a twist of tomatoes for the winter.