If you eat them fresh, just picked from the bush, sprinkled with a pinch of salt, they are perhaps the best food that summer gives us. But the tomato is seasonal, and the tomatoes sold in the supermarket differ little in consistency from wet cardboard. If you want to be able to enjoy the aroma and taste of summer tomatoes in winter, use our recipe in your own juice for the winter.
About the benefits of the workpiece
Having your own tomatoes for the winter will bring great benefits to you and your family:
- Firstly, tomatoes retain beneficial mineral salts, trace elements and most vitamins in their own juice.
- Secondly, heat treatment in tomato fruits increases the content of a natural antioxidant - lycopene, which prevents the development of diseases and slows down aging.
- Thirdly, it is profitable. Winter tomatoes from the store shelf cannot be compared with fruits taken from your own or good tomatoes bought at the market. At the same time, canned food will be cheaper, and you can easily and simply prepare a variety of tomato sauces and dressings.
Before you start canning tomatoes in their own juice, carefully read the entire recipe, prepare the necessary equipment and the required amount of ingredients.
Kitchen appliances and utensils
To can tomatoes in their own juice you will need:
- glass jars, preferably with a capacity of 700 ml to a maximum of 2 liters;
- tin lids for preservation with rubber seals;
- a lid with holes and a spout for draining liquid from cans;
- pans: two large ones - for sterilizing jars and boiling juice and one small one - for sterilizing lids;
- a wire rack in a large pan - for placing cans;
- manual auger juicer;
- lifting tongs;
Required Ingredients
Before starting conservation, stock up on all the necessary ingredients:
- tomatoes;
- salt;
- sugar.
Features of product selection
In order for the preservation to be tasty, the products for it must be carefully selected. Tomatoes should be picked at peak ripeness, dense, medium-sized, as uniform in size as possible, without cracks, stains or growths. To prepare juice, the fruits may not be selected so carefully - they may be larger and have some defects. It is better to take coarse salt, not iodized, sugar - refined sand, and it must be dry.
Step-by-step recipe with photos
How to seal tomatoes in their own juice - simple and step by step.
Important! When starting work, carefully inspect the prepared utensils and materials. The glass should be free of chips and cracks, the lids should have smooth edges and fit well to the necks, the rubber seals should fit well, and the metal tool should not have nicks.
Preparing tomatoes
Selected tomatoes are thoroughly washed and the stem is cut out.
Twisting
At the same time as preparing the tomatoes, prepare tomato juice to fill them. To do this, the tomatoes are cut into pieces and passed through a juicer.
Boiling juice
After squeezing out the juice, put the pan with the filling on the fire and add sugar and salt to it - 1 tablespoon of salt and 1 teaspoon of sugar per liter of juice (although you can close the tomatoes without salt and sugar). After the juice boils, keep it on the fire for about 10 minutes without removing the foam.
Sterilization of jars
Dishes and lids are thoroughly washed with soda or soap solution and rinsed with clean water. The lids are well wiped and dried.
To sterilize, place a wire rack on the bottom of the pan, place the jars, fill with water almost up to the neck and bring the water to a boil. Boil for 10 minutes. In the same way, the lids along with the seals are sterilized in a small saucepan.
Putting tomatoes in jars
The prepared tomatoes are loosely placed in sterilized jars, one at a time, removing them from the hot water with tongs.
Then the tomatoes are poured with boiling water in a volume approximately equal to half the volume of the jars, so that the jar is filled with water to the top, and the jars are covered with sterilized lids. After 10 minutes, remove the lids and drain the water. 
Important! Hot jars can only be placed on a wooden tabletop or on a towel. Heated glassware placed on a metal or stone surface may break..
Pouring juice
Fill cans of tomatoes to the top with boiled juice, making sure that there are no air bubbles left in the container. 
Sunset
After the jars are filled, they are covered with sterilized lids and rolled up with a machine.
Homemade tomato juice is very tasty. And if you also seal tomatoes in their own juice for the winter, it will turn out twice as delicious! Such tomatoes in their own juice remain almost the same as fresh ones. The recipe is very simple, without tedious sterilization. And for such preservation we don’t need vinegar, which is why children love these tomatoes.
As you can see, this homemade preparation for the winter has so many advantages that you should definitely prepare these tomatoes in your own juice!
Ingredients and proportions
Yield: 3 liters
- 2 kg of tomatoes;
- 1 liter of tomato juice;
- 1.5 tablespoons salt;
- 2 tablespoons sugar;
- 2 peas of allspice;
- 2 bay leaves (medium size).
How to close tomatoes
For this recipe we use both large ripe tomatoes (for juice) and small (preferably plum-shaped) tomatoes – in jars. Wash and sort the tomatoes thoroughly. Set plum tomatoes (or small ones) aside for now.
We cut large tomatoes in half, cut out the places where the stalks attach, cut into small pieces and pass through a meat grinder. Pour the juice into a saucepan, place on low heat and bring to a boil. Boil for 5 minutes.
Add salt, sugar, allspice and bay leaf. Bring to a boil, skim off the foam. Boil the juice over low heat for 12 - 15 minutes (until foam stops appearing).
This tomato juice turns out very tasty and thick, but there is still one nuance - this juice contains seeds. If you, like me, prefer seedless juice, you will need to grind it through a sieve (it will be faster if you first grind it through a coarse colander, and then through a sieve). If you don’t want or don’t have time to bother with grinding, leave everything as is. Pour the juice into the pan, place it on the fire again, and bring to a boil.
At the same time, boil water in another saucepan. And put plum tomatoes in sterilized jars.
Pour boiling water over the tomatoes in the jars.
We cover (do not roll up!) the jars with lids and wrap them in a blanket (we make a “fur coat”). Leave the tomatoes like this for 7-10 minutes.
Then drain the water from the jars (it’s convenient to do this using a special lid with holes). Immediately fill the jars to the top with boiling tomato juice.
We roll up the cans and immediately wrap them in the “fur coat” again. Tomatoes in their own juice will need to sit for at least 24 hours. During this time, the jars will cool down, and they can be taken to the cellar, basement, or left for storage at room temperature.
Tomatoes in their own juice will not leave anyone indifferent! It's very tasty and quite easy to prepare! We offer a selection of the most successful recipes for cooking tomatoes in their own juice for the winter.
- A simple recipe for tomatoes in their own juice for the winter
- Quick tomato recipe own juice
+ video recipes!
Tomatoes in their own juice: 14 best recipes for the winter
A simple recipe for tomatoes in their own juice for the winter
Required ratio of products:
10 kg of tomato (6 kg of which is for tomato).
For each liter of juice:
- 1 tbsp. l. salt
- 2 tbsp. l. caxapa.
Preparation
Place clean and dry tomatoes tightly in sterile jars
Boil tomato juice for 15 minutes. Fill the tomato jars with hot water.
Cover with lids and set to sterilize. We sterilize 2-liter jars - 30 minutes, liter jars - 15 minutes.
Seal tightly, turn over, wrap until completely cool!
Tomatoes in their own juice without sterilization - with 1 spill
Product ratio
For every liter of tomato:
- 1.5 table spoon of salt
- 2 tablespoons sugar
- 1 bay leaf
- 2 allspice peas
Preparation
We place medium-sized, strong tomatoes in prepared jars. Pour boiling water over it and cover with a towel.
Place the tomatoes in a meat grinder and place on low heat. Boil for 12-15 minutes.
Drain the water, pour boiling juice over the tomatoes and roll up immediately.
Turn it over and wrap it in a blanket until it cools completely.
Tomatoes in their own juice with bell pepper - with 2 spills
Ingredients:
- hard tomatoes - 3.6 kg;
- tomatoes for juice - 3 kg;
Spices for 1 liter jar:
- dill umbrellas - 1 pc.;
- bell pepper - 2-3 cloves;
- garlic - 2-3 cloves;
- cherry leaves - 1 pc.;
- bay leaf - 1 pc.;
- black peppercorns - 3-4 pcs.;
- allspice peas - 2-3 pcs.
For 1 liter of tomato juice:
- salt - 1 tbsp;
- caxap - 2 tbsp.
Preparation
For juice, peel the tomatoes from the stems, rinse, and pass through a meat grinder.
Rinse the remaining tomatoes, prick with a toothpick around the stalks in 3-4 places.
Rinse jars and lids thoroughly and sterilize.
Place dill, peppers, garlic, herbs at the bottom of the jars
Place the tomatoes tightly in a jar and pour boiling water over the top.
As soon as the jars have cooled down to a state where they can be easily handled with your hands, drain the water and pour boiling water over it a second time.
Bring tomato juice to a boil with the addition of sugar and salt.
Drain the cooled water into one jar and fill with boiling tomato - immediately tighten the hot lids tightly.
Turn the jars over onto a towel and cool.
Tomatoes in their own juice for the winter without skin
Ingredients
- small strong tomatoes - 1 kg;
- large, ripe tomatoes, per tomato - 1 kg;
- bay leaf - to taste;
- allspice - to taste;
- cloves - to taste;
- caxap - to taste;
- salt - to taste.
Preparation
Removing the skin from tomatoes
Place small tomatoes (without skin) in jars, and puree large ones with a blender
Bring tomato puree to a boil
Add spices, salt and sugar
Boil tomato puree over low heat for 3-5 minutes
Fill jars with tomatoes with tomato puree, sterilize liter jars for 20 minutes.
Let's roll up.
Tomatoes in their own juice for the winter - recipe without sterilization
Product ratio
- 3 kg of firm small tomatoes for rolling;
- 3 kg of soft juicy tomatoes for tomato juice;
- 8 pcs. black peppercorns;
- 2 sprigs of dill and parsley;
- salt - 1 tbsp. spoon per liter of tomato
- caxap - 1 teaspoon per 1 liter of tomato juice.
Preparation
Prick strong tomatoes with a fork or toothpick, place them tightly in prepared sterilized jars,
Add 2 pcs. hot pepper, add hot water, cover with lids and leave for 20 minutes.
Bring tomato juice to a boil, add caxap, salt and stir.
Pour the water out of the jars, pour in the tomato, cover with a lid and roll up.
Turn over the rolled up jars of tomatoes in tomato sauce and wrap them up.
Quick tomato recipe own juice
Required Products
- Tomatoes
- Black peppercorns
For every liter of tomato:
- 1 teaspoon salt
- 1 teaspoon sugar
Preparation
Place strong tomatoes in sterilized jars.
Prepare tomato mass from the remaining tomatoes by chopping them with a blender and boiling the mixture.
For 1 liter of tomato mass, add 1 tsp. salt and sugar and a few black peppercorns.
Pour hot tomato juice over the tomatoes.
Sterilize for 20 minutes.
Spicy tomatoes in their own juice with horseradish and garlic
For 2 liters of tomato juice:
- 2 tbsp. l. salt;
- 4 tbsp. l. Sahara;
- 50 g chopped bell pepper;
- 50 g grated garlic;
- 50 g grated horseradish root.
Bring the tomato mixture to a boil and pour it into the jars filled with tomatoes. Sterilize (1-liter jars - 15 minutes, 3-liter jars - 20 minutes). Seal immediately.
Recipe for tomatoes in their own juice - a simple recipe
For 1 liter of tomato juice:
- 1 tbsp salt
- 1.5 tbsp sugar
Preparation
First, put the tomatoes in jars.
Grind overripe tomatoes in a meat grinder or blender.
Boil tomato juice for 15 minutes, pour it into jars filled with tomatoes.
Two-liter jars need to be sterilized for half an hour, liter jars - 15 minutes, three-liter jars - 45 minutes. Now you can roll up the jars one by one, turn them over and place them under the blanket, where they will remain until they cool.
Tomatoes in their own juice without sterilization
Products:
- 3 kg of dense small tomatoes;
- 3 kg soft tomatoes for juice;
- 8 black peppercorns;
- 2 sprigs of dill and parsley;
- sugar and salt - 1 teaspoon per 1 liter of juice.
Preparation: Cut the tomatoes for juice into pieces, put them in a saucepan and bring to a boil. Add finely chopped greens and cook over low heat with stirring for 20 minutes. Cool slightly and rub through a sieve. We only need tomato juice. We prick the tomatoes with a toothpick - this way they won’t burst when pouring. Place the tomatoes in sterilized jars, add 2 peppercorns, add boiling water and leave covered for 20 minutes. Boil the tomato juice again, adding sugar and salt. Drain the water from the cans of tomatoes and fill the tomatoes with tomato juice. Let's roll up. Turn the jars over and wrap them until they cool completely.
Tomatoes in tomato juice with garlic, horseradish and bell pepper
Ingredients:
- tomatoes – 2 kg;
- sweet bell pepper – 250 g;
- overripe tomatoes – 2 kg;
- garlic, chopped with horseradish root - ¼ tbsp.;
- salt – 2 tbsp. l.;
- sugar – 4 tbsp. l.
Preparation
Place the tomatoes in a 3-liter jar, rinse the overripe ones, chop them and place them in a saucepan, then bring to a boil. Cook them until they become soft. Then cool and strain through a strainer.
Add sugar and salt to the resulting tomato puree. Stir it and bring to a boil. Once the juice begins to boil, add pepper, horseradish and garlic.
Pour the resulting hot mass into jars of tomatoes and begin sterilizing. Cans with a volume of 3 l – 20 min, 1 l – 15 min. Seal them and turn them upside down to cool.
Tomatoes in tomato juice with dill and garlic
Recipe Ingredients:
- tomato juice – 1 l;
- tomatoes – 2.5 kg;
- salt – 1 tbsp. l.;
- dill - a bunch;
- bay leaf – 10 leaves;
- curry seasoning;
- peppercorns – 10 peas;
- garlic – 3 cloves.
Preparation:
Finely chop the dill, trim the tomatoes and wash thoroughly.
Sterilize the jars and put all the spices in them.
After that, put the tomatoes there.
Bring the tomato juice to a boil and add a pinch of curry.
Fill the jars with boiling tomato juice. Then pour salt into the jars.
Sterilize jars for 7 minutes. Then roll it up.
Spicy tomatoes in their own juice in garlic-horseradish sauce
Ingredients:
- tomatoes – 2 kg;
- garlic – 6 cloves;
- currant leaves – 6 pcs;
- cherry leaves – 4 pcs;
- horseradish leaves – 1 piece;
- dill - 3 umbrellas;
- bay leaf – 10 pcs;
- black pepper – 15 peas;
Filling composition:
- Tomatoes – 1.5 kg;
- chopped horseradish and garlic mixed – 80 g;
- sugar – 1 tsp;
- salt – 3 tsp.
Preparation
To fill, mince the tomatoes, add garlic, horseradish, sugar and salt, mix thoroughly.
Place garlic and herbs on the bottom of the jars, then tomatoes.
Boil the prepared dressing and pour it over the tomatoes.
Sterilize the jars for 20 minutes, then roll them up. Turn it over, cover it with a blanket and wait until it cools down.
Stuffed tomatoes in your own for the winter
Products for a 3 liter jar:
- small tomatoes – 2 kg;
- garlic – 2 heads;
- allspice and black pepper – 5 peas each;
- bell pepper – 2 pcs.;
- hot pepper – 1 pc.;
- horseradish root and leaves;
- onion – 0.5 heads;
- Bay leaf;
- parsley and dill;
- salt and sugar - 2 tbsp. l.;
- dill - 5 umbrellas;
- tomato juice – 1.5 l.
Preparation
Wash the tomatoes, cut in half, slightly undercut.
Garlic, cut into thin slices.
Wash the greens, chop the horseradish. Stuff each tomato with garlic and herbs. Wash the pepper and cut in half.
Place spices, onion, garlic clove, hot pepper, half the dill and horseradish in the bottom of the prepared jar.
Then place the densely stuffed tomatoes.
Place bell peppers on the sides of the jar, dill, leaves and horseradish root on top.
Boil tomato juice and pour it over the contents of the jar. Sterilize a liter jar for 20 minutes, seal it tightly, and cool it upside down.
Tomatoes in their own juice, cut into pieces
Ingredients:
- Tomatoes – 1 kg;
- vinegar 9% – ½ tbsp;
- salt – ¾ tbsp.
Preparation
Remove the skin from the tomatoes. Cut the tomatoes into large slices. Remove any remaining fruit stems. Place half the tomatoes in a jar
Sprinkle the tomato pieces with salt to your own taste.
Fill the jar with tomato pieces to the brim of the neck.
Sterilize tomatoes in their own juice for 30 minutes (minimum).
Sometimes more time is needed if the tomatoes are not too juicy. You need to wait until the moment when the tomatoes release a lot of juice and the jar is filled to the top.
The glass container must be carefully removed from the pan. Remove the cover. Pour vinegar on top of the tomatoes in their own juice.
Seal the jar hermetically with a lid. Turn the container over and cover with a blanket. Let cool completely.
Tomatoes in their own juice - video
We offer a selection - 5 video recipes on how to cook delicious tomatoes in your own juice!
It seems that this year we canned everything, but no, we almost forgot the tomatoes in their own juice. How could we live without them in winter, because this is an excellent healthy snack, as well as juice that you can drink, prepare various sauces, and use as a tomato for frying first courses.
I scoured the Internet and came to the conclusion that tomatoes in their own juice, their basis, are prepared in the same way, although the names of the recipes are different. The only differences are the presence or absence of salt, sugar and spices in the juice, and whether they are sterilized or not.
Thus, we will cook tomatoes in their own juice according to the classic recipe, which is the best recipe for cooking tomatoes in tomato juice for the winter.
Tomatoes in their own juice with spices, two options
1st option not sterilized
Based on a 3 liter jar we need:
- 2 liters of tomato juice, it can be obtained from 2 kg of ripe tomatoes
- 3 kg of small tomatoes, Slivka variety, any
- 3 tbsp. Sahara
- 2 tbsp. salt
- 2-3 cloves of garlic
- 2-3 pcs allspice or black peppercorns
Preparation:
1. First, prepare the juice. Wash the tomatoes, separate them from the stalks, cut them in half and put them through a juicer, either electric or manual. The juice is obtained without seeds; if you like it with seeds, you can grind the tomatoes through a meat grinder. Place the resulting juice on low heat and boil for 20 minutes, skim off any foam that appears. After the juice boils, add salt, garlic, sugar and allspice and mix thoroughly.
2. While the juice is boiling, prepare the jars and lids by sterilizing them.
3. Place a bay leaf at the bottom of the jar and add tomatoes. We prick the tomatoes with a toothpick around the stalk, 3-4 punctures, then the skin will not burst. There is another option - peel the tomatoes, pour boiling water over them, and then into cold water and remove the skin.
4. There is no need to shake the jar; a small space between the tomatoes will allow them to warm up better.
Immediately roll them up and turn them upside down. Cover warm.
2nd option sterilized
We need:
- 2 kg ripe tomatoes for juice
- 3 kg of small tomatoes, can be peeled or chopped
- 3 tbsp. salt
- 2 tbsp. sugar, you can do without it
Preparation:
1.Pour the tomatoes into juice. Let it boil for 20 minutes, add salt.
2. Place tomatoes in jars and fill with juice. Sterilize a 3 liter jar for 30-35 minutes. Tighten the jars tightly and turn them over.
Tomatoes in their own juice, sliced
We need:
for a 3 liter jar
- 3 kg small tomatoes
- 1 tsp vinegar 9% in each jar
for 1 liter of juice
- 1.5 tsp salt
- 50 g sugar
Preparation:
1. Wash and cut the tomatoes into slices and fill the jars. We don’t shake the jars, but fill them up to the neck.
If desired, you can remove the skin from the tomato; to do this, make cross cuts on the washed tomatoes, pour boiling water over them, hold for 1-2 minutes, and then dip in cold water. After this “bathing”, the skin comes off well.
You can boil tomatoes with juice, but they will become soft. This is good to do if you need tomatoes for making sauces or tomatoes.
2. Squeeze the juice from other tomatoes and put it to boil, add salt and sugar. If desired, you can add bay leaf and peppercorns. Boil for 20 minutes, skim off the foam.
3. Fill the jars with the prepared juice and sterilize them for 35 minutes with a capacity of 3 liters. We seal it tightly.
Cook for your health! Bon appetit!
When choosing vegetables for harvesting, you should give preference to dense fruits. The Slivka variety and others like it would be ideal. The tomatoes should be small, approximately the same shape, with firm but not too thick skin.
Be sure to carefully inspect the fruits before canning. There should be no stains, dents, or even damage on them.
The mistake that most housewives make is using “substandard” tomato products. Such a preparation, even if it is well stored, will not have a good taste. So don’t try to save money, buy only high-quality canning products.
Jars and lids must be sterilized! Don't be afraid of this. It is enough to wash the cans of soda (even after using detergent), and then put them in the sun for several hours. Residents of high-rise buildings can place jars for sterilization directly on the windowsill. Through the glass, the sun will also “fry” them well. This is the simplest “village” option. Well, clean jars need to be held over steam.
Whole tomatoes in their own juice for the winter
Very tasty tomatoes are obtained using this recipe. And most importantly, when you open the jar you will immediately feel the real smell of summer.
For a 3-liter jar you need to take:
- 2 kilos of small tomatoes and larger fruits;
- dill seeds or one inflorescence;
- horseradish leaf;
- 2-3 cloves of garlic;
- a few black peas and shower. pepper;
- clove bud;
- a sprig of parsley and tarragon;
- vinegar - 2 tablespoons;
- salt (3 tbsp) and sugar (5 tbsp).
Place small tomatoes along with herbs and seasonings in a jar. Remove the skin from large ones and cut them into pieces, boil for 30 minutes. You can pre-grind until smooth.
Pour boiling water over the tomatoes in two batches for 15 minutes. Then add vinegar, sugar and salt to the jar, carefully add the boiling tomato mass and roll up.
Take note!
If the jar is filled not with tomato, but with juice prepared using a squeezer, then quite a lot of pulp will remain. No need to throw it away. You can add a little garlic or hot pepper and your favorite spices, you will get a wonderful adjika.
Sliced tomatoes for the winter in their own juice
This recipe is suitable for large tomatoes. The Malinovka variety is considered ideal, but any other variety will do, as long as the fruits are dense and hold their shape well.
They need to be cut into 2-4 parts and placed in a jar. Peel the softer ones and crush them in a deep bowl with your hands or a mashed potato masher.
Pass through a sieve to remove the seeds, although if any remain, that's okay.
Cook the juice for about an hour, stirring regularly. Add salt (1 tbsp to a 2-liter jar), sugar (4 tbsp to a 2-liter jar) and an aspirin tablet. Pour over the tomato and roll up.
If you are not sure about the quality of the fruit, use boiling water for the first time before filling the jars with tomato. 15 minutes is enough to carry out additional processing.
Cherry tomatoes in their own juice
A very simple recipe, but the taste of the preparation is such that even gourmets will appreciate it. Be sure to prepare several servings. In winter, you will not only surprise your guests, but you yourself will be able to enjoy the amazing taste of tomatoes.
For a half liter jar you will need:
- about 400 g cherry tomatoes;
- approximately 500-600 g of tomatoes per juice;
- teaspoon salt;
- 2 tsp Sahara;
- basil (it is advisable to take a fresh sprig, but you can also use seasoning, then a pinch is enough).
Place the cherry tomatoes in a jar and pour boiling water over them. Grind large fruits into tomatoes, boil for 15 minutes, add salt, sugar and basil, boil for another quarter of an hour. Drain the water from the jar, pour in the tomato and sterilize for about 15 minutes, roll up.
To prevent the tomatoes from bursting, you need to make 2-3 neat pricks on each one with a needle.
Here's how to prepare cherry tomatoes and cucumbers for the winter.
Tomatoes with peppers in their own juice
The workpiece can be called “2 in one”. Vegetables can be served separately, and the gravy can be used as a side dish. It turns out very tasty, especially with pasta. You will feel like real Italians!
For two kilos of small tomatoes you will need:
- 1-1.3 liters of prepared tomato;
- 1-2 pcs. Bulgarian pepper;
- salt (1 tbsp) and sugar (3 tbsp);
- garlic and fresh herbs to taste.
Place tomatoes with garlic and herbs in jars, pour boiling water over them twice, soak for 5-7 minutes. Add finely chopped pepper, salt and sugar to the tomato. Pour boiling water over the jars and roll them up.
Take note!
For extra confidence, you can add vinegar to the jars (a tablespoon in a liter jar).
Tomatoes without vinegar in their own juice
For this recipe, you can use either homemade juice or store-bought juice. But store products must be of high quality.
For three liter jars you will need:
- 2 kilos of creamed tomatoes;
- liter of juice;
- 1.5 l. salt;
- 2 l. Sahara;
- bay leaf, garlic, shower pepper.
Boil the juice, add all the seasonings and spices, simmer for about 15 minutes.
If you take store-bought juice, you may need less salt and sugar. Be sure to taste it.
Place the tomatoes in jars, pour boiling water over them and wrap them in a warm blanket until they cool completely. Drain the water, pour boiling juice over the tomatoes and roll up.
Tomatoes with onions in their juice for the winter
This recipe makes the vegetables delicious, but the gravy is even better. The taste is very similar to the famous Uncle Bens sauce, only thicker. If you don’t have time to cook, just pour it over any porridge or pasta.
Cut three kilos of tomatoes into slices and put on fire. To them send two chopped onions, a sprig of basil, thyme, and the juice of one lemon. Boil for 20 minutes, add salt to taste and turn off.
Peel 2.5 kilos of small fruits from the skin and stalks, cut in half and place in jars. Strain the sauce through a colander, pour in the tomatoes for 2-3, sterilize a liter for half an hour and roll up.
If you add a sprig of basil to each jar, the preparation will acquire an even more refined taste and aroma.
Tomatoes with tomato paste
Express version of your favorite preparation. One caveat - you can’t skimp on pasta. If you take a poor quality one, the taste will be hopelessly spoiled.
Place one or two cloves of garlic and tomatoes in a liter jar. Not tight, but almost to the top. Pour approximately 700 ml of water into a saucepan, dilute 4 tbsp in it. pasta, bring to a boil. After 5-7 minutes. Add tsp. salt and sugar, ½ tsp. ux. essences, a few peppercorns.
Pour over the tomatoes and roll up. If the workpiece will be stored in a warm room, it is better to additionally sterilize it for 5-7 minutes before seaming.
Tomatoes in their own juice with citric acid
For this recipe, unlike the previous ones, not too ideal tomatoes can be used. And you don’t need to prepare tomato juice, which is a definite advantage.
At the bottom of each liter jar we put bay leaf, 5-7 peppercorns, tsp. sugar, tbsp. l salt and a pinch of lemon. Place sliced tomatoes on top. Do not add water!
Cut the tomatoes generously. Don’t put everything in jars.
Cover the jars with lids and sterilize over very low heat. The tomatoes will begin to release juice and sag. Add “spare” tomatoes to the vacant space. This must be done several times until all the tomatoes have settled in the released juice.
Approximately sterilization time takes 40-50 minutes.
Proven preparation method. Such jars can be safely stored even in an apartment.
Tomatoes can be used as an independent snack, or added to various dishes, for example, borscht, stew, etc.
Tomatoes without skin in their own juice
For this recipe, you need to choose ripe, but not overripe, cream tomatoes. The fruits must be very dense to keep their shape well. You need to remove the skin from them. To do this, after washing, you should immerse them in boiling water for 2-3 minutes, then immediately transfer them to ice water. This way the skin will come off perfectly.
Place the peeled tomatoes in jars.
Tomato juice must be prepared from larger fruits. They should be peeled, cut into slices and boiled until soft. After cooling, rub through a sieve, add bay leaf, a pinch of black. pepper and salt to taste. Boil for a few minutes.
Immediately fill the jars and place the tomatoes for sterilization (0.5 l - 5 minutes, 1 l - 10 minutes).
Freshly prepared tomato juice should be used within an hour. After this time, fermentation processes begin.
Recipe for tomatoes in their own juice in liter jars
A savory snack that will be appreciated by gourmets. The secret is to use cinnamon in addition to the usual ingredients. It is this that gives the workpiece its original notes.
For 5 liter jars, in addition to medium-sized dense tomatoes, you will need:
- 3 l. juice;
- 200 g sugar;
- 20 g salt;
- 5 pcs. pepper and cloves;
- table. l. with a heap of crushed garlic;
- a pinch of cinnamon;
- tsp ux.essences.
Wash the tomatoes, prick them with a toothpick, and put them in jars. Boil the juice, add spices, salt and sugar, boil for about 5 minutes. Stir in essence and garlic, pour over tomatoes.
Sterilize 40 minutes after water boils.
Tomatoes in their own juice without sterilization
Tomatoes according to this recipe retain the most natural taste. And the fruits turn out very tasty, and the juice is simply incredible.
For three kilos of cream you need to take three kilos of large fruits. Cut them, boil them and grind them through a sieve. Add salt and sugar to taste to the juice and bring to a boil.
Make pricks on the fruits, place them in a jar, pour boiling water over them for 20 minutes. Drain the water, pour in the boiling tomato and roll up.
Note!
The workpiece should only be stored in a cool place. Otherwise, you need to pour 25 ml of 9% vinegar into each liter jar before sealing.
A simple recipe for tomatoes in their own juice with sterilization
It's actually an incredibly simple preparation method. Grind the tomatoes in a meat grinder and strain, or immediately use a juicer and make juice. For two 750 ml jars, 1.5 kg of tomatoes per tomato is enough.
Place your favorite spices in jars. This could be peppercorns, bay leaves, cloves, etc. Place tomatoes on top.
Add salt and sugar to taste to the boiling juice, pour it into the jars. Sterilize for about 15 minutes. Roll up immediately.
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