There is nothing tastier than opening a jar of home-canned tomatoes in winter and serving it with mashed potatoes. Both tasty and healthy at the same time! And if the tomatoes are also in tomato juice, then it’s already two in one - both to eat and to drink. And twice as many vitamins!

These tomatoes can be used for making pizza and lasagna, as well as for sauces.

Which tomatoes are better to take?

For an appetizing snack you will need two types of tomatoes:

1. To make the roll look beautiful and to fit more vegetables into the jar, you need to choose ripe, but not large, tomatoes. You can use cherry tomatoes if you wish, but other varieties will work just as well. The main thing is that the tomatoes are small, smaller than a chicken egg.
2. Directly for filling, it is advisable to take tomatoes with dense pulp, for example, cream (the size is no longer important here). They produce a thick and rich juice - just what you need.

The jars must first be sterilized and allowed to dry, and the lids must be boiled.

How to decide on the amount of vegetables?

To understand how many tomatoes you will need, you need to put them in a jar. If several containers are canned, the vegetables can then be weighed to find out the total amount.

As for tomato juice, it must be prepared in an amount equal to half the volume of the jar and another 150-200 g on top. For example, a liter jar of tomato requires at least 700 ml of juice - this takes into account the fact that it will boil down a little.

Step-by-step preparation

Large fruits selected for juice should first be peeled. To do this, place them in boiling water for a couple of minutes, and then:

• remove the skin;
• cut out the stalks;
• cut into 4 parts;
• grind in a blender or mince;
• cook, periodically skimming off the foam until it stops gathering.

While the tomato juice is preparing, place washed and dried small tomatoes in jars and pour boiling water over them. Leave for 15 minutes.

Before laying, prick the fruit with a toothpick to prevent the skin from bursting.

When the juice is ready, drain the water from the tomatoes and immediately pour boiling juice over them to the very top. It is necessary to pour in such a way that when the lid is put on the jar, a little juice overflows over the edge. The rolled up jar needs to be turned over. This way, there will be no air left inside the jar, and the lid will once again be sterilized by the boiling juice.

I suggest you prepare a very tasty preparation for the winter - tomatoes in tomato juice. The recipe is easy to prepare, and the results are wonderful! How great it will be to open a jar of tomatoes in tomato juice in winter and offer it to guests and family. It will be very tasty with boiled potatoes, with meat dishes, and just as a snack. And one more thing: the recipe allows you to use substandard tomatoes, which is convenient.

So, the main ingredients for preparing tomatoes in tomato juice for the winter are the simplest - tomatoes and salt. I added more garlic, hot peppers and spices, but this is not at all necessary! Take the ripest tomatoes for juice, and small or medium-sized ones for the preparation itself.

We cut large tomatoes into large pieces so that they can be easily passed through a juicer.

If you have a manual one, then you can adjust the density of the squeezes. And if, like mine, it’s electric, run the squeezes through the juicer again. What remains is a thick mass that can be used in preparing soup or a main course.

From 1 kg of tomatoes I got 1 liter of juice, it may turn out a little less, depending on the juiciness of the tomatoes.

Pour the juice into a saucepan, add salt, and bring to a boil. You need so much salt that the juice is slightly salted, because the tomatoes will take up some of the salt. Cook the juice over moderate heat for 10-15 minutes, skimming off the foam (it can also be used in preparing other dishes). After boiling, I got 700 ml of tomato juice.

While the juice is boiling, sterilize the jars over steam, add garlic, half a pepper, spices and tomatoes.

I prick the tomatoes with a toothpick near the stem to prevent the skin from bursting. Pour boiling water and leave for 10 minutes, covering with a lid.

Then drain the water, pour hot tomato juice over the tomatoes, close the lid tightly (I use thick nylon ones), turn over, wrap and leave until cool. After this, we put the tomatoes in tomato juice away for the winter in a cellar or other dark, cool storage.

It took me 500 ml of juice per liter jar. I placed the rest of the juice in a ziplock bag and put it in the freezer. It can be used in winter as a dressing for soups or main courses.

Tomatoes in tomato juice are ready! Help yourself to your health!

How to make a two-in-one tomato preparation for the winter? It’s very simple - seal the tomatoes in tomato juice for the winter to get both delicious canned vegetables and juice that you can drink. There are a lot of options for such preparations; red juicy tomatoes can be preserved in tomato juice with or without vinegar, with the addition of many spices or simply with sugar and salt, with or without sterilization. And the simplest recipe allows you to cover tomatoes in tomato juice in just half an hour; in this version of the preparation, not freshly squeezed juice is used, but purchased juice. Here we will share 6 best recipes for preparing tomatoes in tomato juice.

Tomatoes in purchased tomato juice for the winter without sterilization: the simplest recipe

To prevent tomatoes in tomato juice for the winter without sterilization, made according to a simple recipe, from fermenting before the cold weather, it is important to select for preservation only ripe, but not overripe or rotten vegetables. It is also necessary to wash them thoroughly and keep them in boiling water for several minutes.

Many housewives who preserve tomatoes in their own juice make the juice themselves from “substandard” tomatoes. But women who do not want to bother with a juicer or meat grinder can use juice purchased at the nearest store for preparation. Moreover, preparing canned food with purchased juice is much faster, because it does not need to be boiled for 10-15 minutes.

To quickly twist delicious tomatoes, you first need to prepare the ingredients. For 1 liter jar of ready-made preserves you will need:

• Small selected tomatoes - 10-15 pieces (how many will fit in the jar)
• Tomato juice - 0.5 liters
• Sugar - 1 heaped teaspoon
• Salt - 1 level teaspoon
• Bay leaf - 1 piece
• Black pepper and allspice peas - 3-4 peas each
• Garlic - 2 medium sized cloves
• Vinegar 9% - 1 teaspoon.

Step by step canning tomatoes in their own juice without sterilization

How to make tomatoes in tomato juice for the winter without sterilization and without vinegar

Tasty and healthy tomatoes in tomato juice for the winter without sterilization and without vinegar are prepared simply and quickly. And in the cold season, this preservation will be an excellent addition to any first and second courses, and if desired, it can even be used in the preparation of sauces instead of tomato paste.

Juice for twisting can be made at home. To do this, you need to select soft fruits and pass them through a juicer or meat grinder. It is not necessary to remove the seeds, because they contain many useful elements. But if you wish, you can remove the seeds from the juice by rubbing it through a sieve.

We make preservation without vinegar and without sterilization simply and quickly according to the recipe in the video

In order to close 7 liter cans of tomatoes with juice without vinegar and sterilization, you need the following ingredients:

• Dense small fruits - about 4 kg
• Soft tomatoes for squeezing juice - 3.5 kg
• Sugar - 120 g
• Salt - 90 g
• Bay leaf - 4-6 pieces, depending on size
• Allspice - 5-8 peas, to taste.

How to spin tomatoes in juice without sterilization is described step by step and shown in the video. If you follow this simple recipe, the canned food will turn out so delicious that you will lick your fingers, and at the same time they will be perfectly preserved until winter.

Tomatoes with horseradish and spices in tomato juice for the winter without vinegar

Spicy tomatoes in tomato juice without vinegar, horseradish and garlic - a dish that will help you warm up in the cold winter. This preservation can be served with potatoes and side dishes, and with strong alcoholic drinks (moonshine, vodka). And if you properly seal savory tomatoes, the absence of vinegar in the preparation will not in any way affect the duration of its storage.

For one 3 liter jar of a savory snack for the winter you will need:

• Ready tomato juice - 2.2 liters
• Horseradish root ground through a meat grinder - ¼ cup
• Garlic crushed using a press - ¼ cup
• Finely chopped bell pepper - ¼ cup
• Sugar - 100 g
• Salt - 50 g.

Step-by-step recipe for rolling tomatoes in their own juice with horseradish with photos

The spicy preserve is prepared as follows:

1. First you need to prepare the filling. Add salt and sugar to the tomato juice, mix thoroughly, then put on the fire and bring to a boil.
2. Add chopped horseradish, garlic and pepper to the boiling mixture, stir again and let it boil for 3-5 minutes.
3. Place selected firm tomatoes in a sterilized jar and pour in a boiling mixture of juice, horseradish, pepper and garlic.
4. Cover the jars with lids, sterilize, roll up the lids and leave to cool upside down.

The time for sterilizing cans of preserves depends on their volume. 3 liter jars are sterilized in water steam for at least 20 minutes, and 1 liter jars - 10-12 minutes.

Tomatoes in tomato juice for the winter with sterilization, tasty, like canned Uncle Vanya

Canned food of the Uncle Vanya brand is loved by many Russians for their rich, fresh taste. But sealing tomatoes in tomato juice for the winter with sterilization so that they do not differ in taste from a well-known brand product is not at all difficult.

First you need to make tomato juice. To prepare it, you can take any soft tomatoes, including those that are crushed or too large for canning. You can process vegetables either the old fashioned way, cutting them into slices, boiling them and rubbing them through a sieve, or much easier - using a juicer. But it is important to boil the juice freshly squeezed out with a juicer for at least 5 minutes so that it is sterilized.

Homemade Uncle Vanya tomatoes: a simple recipe

To preserve a 1 liter can of tomatoes in tomato juice you only need:

• Ripe dense vegetables - 0.5 kg
• Freshly prepared tomato juice for pouring - 700 g
• Sugar - 1 level tablespoon
• Coarse salt - 0.5 tablespoons
• Vinegar 9% - 1 teaspoon
• Spices - 1-2 peas of allspice, 2-3 peas of black pepper, a pinch of basil.

Canned cherry tomatoes in tomato juice for the winter

Small, sweet and dense cherry tomatoes are tasty and healthy both fresh and canned. And by preparing cherry tomatoes in tomato juice for the winter, you can enjoy the rich taste of these vegetables even in the cold season.

You can preserve cherry tomatoes either without the peel or with the skin - in both versions, the twist will be so tasty that you will want to eat the whole jar at once. The main thing is to select ripe, dense vegetables of approximately the same size for preservation and wash them thoroughly before putting them in a jar.

Step-by-step video recipe for canning cherry tomatoes

To roll cherry tomatoes in tomato juice, you need to take the following ingredients (quantities are based on 1 liter jar):

• Cherry tomatoes - 500 g
• Tomato juice - 600 g
• Salt - 10 g
• Sugar - 50 g
• Vinegar 6% - 30 g
• Cloves - 1 pc.
• Garlic - 1-2 cloves
• Bay leaf - 1 small
• Allspice - 2-3 peas.

A step-by-step recipe for the preparation is demonstrated in the video. Twists made using it will turn out not only tasty, but also very appetizing to look at. Small canned tomatoes will become a real decoration for the holiday table in the winter season. If desired, this recipe can be supplemented with your favorite spices or add more sugar/salt.

Tomatoes in tomato sauce for the winter - finger-licking delicious

Housewives who often prepare tomato soups and hot appetizers with these vegetables can preserve tomatoes in tomato sauce for the winter, so that even in the cold season they always have the ingredients for their favorite dishes on hand. The filling from such preservation can be used both as a dressing for first courses and as a marinade for meat and fish, and delicious tomatoes can be served as an appetizer for main courses.

To prepare a 1 liter can of preserves you need:

• Tomatoes - 1 kg
• Allspice - 5-7 peas
• Cloves - 2 pieces
• Bay leaf - 1 piece
• Coarse salt (non-iodized) - 0.5 teaspoons.

Preparation:

1. The tomato sauce that will be used as a filling is very simple to make. Half the tomatoes (0.5 kg) are pureed in a blender until smooth, the resulting puree is brought to a boil, spices are added to it, and then the sauce should simmer over low heat for about 10 minutes.
2. The remaining tomatoes are placed whole in a sterilized jar and poured with boiling sauce (it is important not to forget to first remove the bay leaf from the tomato sauce). To prevent the preservation from spoiling, the tomatoes in the sauce must be sterilized in a water bath for 10-12 minutes.

Tomatoes in tomato juice - tasty, simple and healthy

A simple canning recipe is one of the main advantages of tomatoes in their own juice, sealed without sterilization. But preparing tomatoes in tomato juice for the winter with sterilization is not much more difficult, and the entire process of preparing vegetables in this way will not take more than 1.5 hours. However, despite the simplicity of the recipe, such preservation, sealed without vinegar or with it, turns out very tasty and retains many vitamins until winter. And cherry tomatoes preserved in tomato sauce look so appetizing that they will decorate any meat or vegetable dish.

Tomatoes are everyone's favorite vegetables, which are equally tasty both fresh and processed.

You can cook absolutely anything from them, any preparations for the winter - pickled, salads, tomato paste and, of course, tomato juice.

Marinated tomatoes in tomato juice are especially tasty for the winter. This, one might say, is two in one - you can eat tomatoes and drink tomato juice.

So, how to make such preservation for the winter? We suggest using the following simple recipes.

A simple recipe for preparing food for the winter

What you will need for cooking:

• A kilogram of tomatoes;
• 1.5 kilograms of tomatoes for tomato juice.

Ingredients for juice per 1 liter:

• Salt – 2 large spoons;
• 1 large spoon of sugar;
• Table vinegar – 40 ml;
• 2 pieces bay leaves;
• 3 pieces of cloves;
• Allspice in peas – 6 pieces.

How to make tomatoes in tomato juice for the winter:

1. First you need to carefully sort out the tomatoes. Divide them into two parts;
2. Next, wash them with water, remove the stalks;
3. For placing in jars, it is best to select fruits with elastic skin, medium size and uniform ripeness;
4. But ripe fruits, with a fleshy structure of any size, are suitable for making tomato juice;
5. Then you need to make juice from the tomatoes. To do this you need to cut it into several parts. They can be passed through a juicer and rubbed through a sieve;
   
6. It is necessary to make a homogeneous juice without skin and seeds. Therefore, after passing it through a juicer, it is better to clean it through a sieve;
7. Pour it into a saucepan, put it on the fire and heat it to a boil;
8. As soon as it starts to boil, add a little salt, sugar, allspice, cloves, mix everything and boil until these components dissolve;
9. Then taste it, if there is not enough salt or sugar, you can add more;
10. At the end, add table vinegar and remove from the stove;
11. Next, you need to prepare and sterilize the pickling jars. To do this, the containers should be washed with a cleaning solution or baking soda powder. Everything is rinsed several times with water;
12. Jars are sterilized over steam or in the oven;
13. Place the tomatoes in the prepared containers to the very top;
14. Fill everything with juice, close the lids;
15. Place a towel on the bottom of the container, place cans of tomatoes, pour water, but not to the top;
16. Place the pan on the gas. As soon as the water begins to boil, the jars need to be sterilized for about 15 minutes;
17. At the end, fill everything with tomato juice to the brim, roll up the lids;
    
18. We turn the jars over and place them on the floor, cover them with a thick cloth;
19. After cooling, you can store it in a dark place.

Preparation method without sterilization

Components:

• Tomatoes for juice – 2 kilograms;
• 2 kilograms of small tomatoes;
• 2 large spoons of sea salt;
• 2 small spoons of sugar;
• 1 dessert spoon of ground pepper;
• 3-4 cloves.

How to make tomatoes in tomato juice without sterilization for the winter:

1. First, make tomato juice for pouring. We sort the tomatoes, wash them, remove the stems;
2. Next, cut the vegetables into small pieces so that they can be passed through a juicer;
3. Then we pass the prepared vegetables through a juicer to obtain a homogeneous juice. This will help get rid of the skins and seeds;
4. Pour the juice into a container, put it on the stove and heat it to a boil;
5. About 5-10 minutes after the start of boiling, add granulated sugar, salt, pepper and cloves. Mix everything and taste it; if there is not enough salt and sugar, you can add more;
6. Let it boil for another 15 minutes, and in the meantime you need to start preparing the tomatoes for pickling;
7. We wash small tomatoes, remove all dirt and stems;
8. If desired, you can remove the skin from the fruit. To do this, make cuts in the shape of a cross on the fruits, put them in hot water for a couple of minutes and then carefully remove the skin;
9. We pre-rinse and sterilize the jars. We put vegetables in them to the very top;
10. Then heat the water in the kettle to a boil and immediately pour in the tomatoes in the jars. Leave for a few minutes, then drain the water;
11. Immediately pour boiling tomato juice;
12. We cover everything with previously sterilized lids;
13. Next, put the jars and cover them with a warm blanket. Keep it there until it cools down;
14. Place the cooled jars in a dark place for storage at room temperature.

Read also, Very tasty preparation!

And you can familiarize yourself with ways to pickle chanterelles for the winter.

It’s good to eat fresh apples in summer and autumn, but don’t forget about winter. Recipes for cooking apple compote for the winter are found. We hope that our tips will make your work easier!

Marinated tomatoes and cucumbers in tomato juice for the winter

What you will need:

• 3 kilograms of ripe tomatoes;
• Cucumbers – 1 kilogram.

For the brine:

• A liter of tomato juice;
• 1 large spoon of salt;
• Sugar – 2 large spoons;
• 2 garlic cloves;
• A handful of dill seeds;
• 4 pieces of allspice peas;
• A couple of bay leaves;
• 1 large spoon of 9% table vinegar.

Let's start cooking:

1. To begin, wash the cucumbers thoroughly, put them in cold water, and leave them there for 3-6 hours;
2. We also wash the tomatoes with water, remove all dirt and stems;
3. We wash the jars, clean them with detergent and rinse several times. Be sure to sterilize them over steam or in the oven;
4. Next, put bay leaf, dill seeds, peppercorns, dill seeds and peeled garlic cloves at the bottom of the glass container;
5. Place cucumbers and tomatoes in jars. They should fill the container tightly;
6. Then heat the water to a boil, pour boiling water over the vegetables in the jars, leave to cool completely;
7. Next, drain the water and repeat again;
8. Next, pour tomato juice into the container, put it on the stove and heat it to a boil;
9. As soon as it boils, add salt and granulated sugar. Stir and boil for 15-20 minutes;
10. Pour hot brine from the juice into jars, add a large spoon of vinegar;
11. We close the lids and roll them up with a seaming wrench;
12. Turn the jars upside down and wrap them in warm cloth;
13. We store the cooled jars with preparations for the winter in a dark place.

Making tomato juice from tomatoes for the winter

What you will need:

• 5 kilograms of tomatoes;
• Salt to your taste;
• Granulated sugar at your discretion.

How to prepare tomato juice:

1. To make juice, it is better to use ripe tomatoes of different shapes. We sort the fruits, thoroughly wash them from dirt, remove the stalks;
2. Cut the washed vegetables into 4 parts and place in a pan;
3. Add half a glass of water. This is necessary to prevent the tomatoes from burning;
4. Then put on low heat and leave to simmer;
5. As soon as the tomatoes begin to release juice, boil them for about 10 minutes;
6. Remove from heat and leave to cool slightly. Grind the cooled tomatoes through a sieve to remove skins and seeds;
7. Then pour the grated juice into a saucepan, put it on the stove, add granulated sugar, salt and boil for another 15 minutes;
8. We wash the jars and clean them with baking soda or detergent. We also sterilize them over steam or in the oven;
9. Pour the prepared juice into jars;
10. Cover the lids tightly;
11. We put the jars on the floor, cover them with warm cloth and keep them there until they cool down;
12. Store the finished preserves in a dark place at room temperature.

It is best to use small tomatoes, such as cherry tomatoes, for pickling.

The juice should be homogeneous and should not contain seeds or skins.

Additionally, tomatoes can be peeled. To do this, you can put them in boiling water for a couple of minutes, after which the skin can be easily removed.

Tomatoes in their own juice for the winter always turn out simply excellent. Moreover, they are not difficult to prepare! The main thing is to strictly follow the recipe, then in the end you will get excellent preparations for the winter!

During the season, I always cover the tomatoes in tomato juice - everyone likes this preparation: both children and adults. The most important thing is to get ripe, bright red and tasty tomatoes - they are the key to successful preservation.

Cooking tomatoes in tomato juice is quick and very, very simple. Well, unless you need some kind of device for obtaining juice: a meat grinder, a food processor or a juicer.

And be sure to be in a good mood - then everything will certainly work out as well as possible!

Ingredients for 1 liter jar:

• 500-600 g of medium-sized tomatoes (you can take cherry tomatoes);
• 400-500 ml of juice;
• salt.

Preparation:

Of course, you can put fewer tomatoes, then more juice will come in. Here you choose for yourself what you want to get in the end: more tomatoes or more juice.

Tomatoes will be subjected to heat treatment during the cooking process, so it is better to take them slightly unripe, preferably dense and elastic.

But still by no means green! That is, choose the golden mean - ripe, but not yet soft, those that need to “reach” a little.

And one more thing: tomatoes should be, if not ideal, then at least strive for ideal - I’m talking about the shape and condition of the skin now. After all, the more beautiful they are, the more appetizing the jar with them will seem.

Now about the juice. Of course, we will make it ourselves and not buy it in a store. Approximately, to obtain 1 liter of juice you need approximately 1.2-1.3 kg of tomatoes. That is, for 1 liter jar you will need 0.6 - 0.7 kg of tomatoes.

But for tomato juice we need soft, overripe tomatoes. These will make excellent juice: it will be tasty and there will be a lot of it (which is very important).

Be sure to take care of the lids and jars: they must be perfectly clean and sterilized: steamed or in the oven.

For tomatoes in tomato juice, it is better to use liter jars or even 0.5 liter jars: it is better to open a couple of jars when necessary than one large one that you cannot drink quickly enough.

Wash the tomatoes with cold water and set aside for now.

We sort out the tomatoes for juice, remove the spoiled ones, wash them, cut out the dark spots on the skin, if any, and the places where the stalks are attached. We cut the tomatoes into pieces so that later it is convenient to place them in a juicer or food processor.

And, as you already understood, we prepare tomato juice. It doesn’t matter what unit you use to do this; even a meat grinder will do. The only caveat is that there may be tomato seeds in the juice, especially after a meat grinder there are a lot of them. In principle, it's not scary. But if this really bothers you, just strain the juice through a sieve and the problem will be solved.

Bring the juice to a boil, remove the foam from it and cook over low heat for 10 minutes. At this stage, the juice needs to be salted. I deliberately do not indicate the amount of salt - it greatly depends on both the sweetness of the tomatoes and your taste preferences. Try it and decide for yourself.

Place tomatoes in jars and fill with hot juice.

Now we need to sterilize the already filled jars. Place them in a wide saucepan with hot water (the water should reach almost to the very neck of the jars). Cover the jars with lids and place on the stove. After the water boils, sterilize the jars with tomatoes and juice over low heat: half-liter jars for 7-8 minutes, liter jars for 8-10 minutes, 2-liter jars for 15 minutes.

Then we roll up the lids, turn the jars upside down and leave them in this state until they cool down. Well, then we send it to a permanent storage place - in a cool, dark place.