Hello dear readers! We are slowly preparing for the harvesting season. After all, a lot of vegetables are ripe now. Today I would like to describe a simple recipe for cooking tomatoes in own juice for the winter. This method requires a separate article with analysis.

We all want to be able to enjoy pickled tomatoes in the winter cold. I very often use this particular marinating option. The end result is very tasty. These tomatoes can be used anywhere. They go very well as a snack for the second course. Can be used in cooking cabbage soup. And the juice is drunk with a bang.

The recipes that we will analyze are very simple. I will try to clearly show each step with photos. And you will have no doubts. You can cook really tasty food. My family and friends will be delighted.

They are also good for preparing salads for the winter. I liked the recipes of one wonderful author. Here, you can read https://sekreti-domovodstva.ru/salaty-iz-pomidorov-na-zimu.html. Good and easy to prepare recipes. I recommend watching it.

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Let's start analyzing the methods of preparing red vegetables

A simple recipe for tomatoes in their own juice: canned without sterilization

Let's start the topic of preparations. Tomatoes are one of the main vegetables used for canning. The first method is not entirely ordinary. We will use orange tomatoes as they produce a good harvest. Orange varieties include pineapple and orange. Mainly used in salads.

We will make tomato juice from these varieties. It certainly won't turn out bright red. But it does have a high content of vitamin C.

And we'll lay down the tomatoes small size pepper-shaped. Everything is very simple. We will roll it up without sterilization.

Don't look at the fact that we are using yellow and orange tomatoes as a fill. You can use any variety. Take whichever is larger.

Needed (approximate calculation) for 1 liter tomato juice:

• Sugar - 1 teaspoon
• Salt - 1 tablespoon

Usually 2 kilograms of tomatoes yield about 1 liter of juice.

Let's start preparing:

1. My vegetables are very good. We cut those that will be used for juice. We pass them through a juicer or meat grinder. There is not much difference. Just a juicer separates the peel from the pulp.

A mixer will also work.

2. Pour the juice into the pan. In this case, we got 4 liters. Place the pan on the fire and at the same time add salt and sugar. As a result, pour in 4 teaspoons of sugar and 4 tablespoons of salt with a small pile. Mix everything. After boiling, cook over low heat with constant stirring for about 10 minutes.

The foam can be removed if desired

A simple way to sterilize in the microwave

3. While the tomato juice is boiling, sterilize the jars using the microwave. You can take the ferry, but it’s more convenient. We put the jars in the microwave. If standing up does not fit, we place it on its side. Add a little water to each jar. We launch on a few minutes.

4. Next, put the tomatoes in sterilized jars. We do not prepare the tomatoes in any way. We do not cut or pierce them. You just need to wash them thoroughly. Ours are plum-shaped and small in size. The jar needs to be filled completely to the top.

You can also skin the tomatoes.

5. The next step is to fill the filled jars with boiling water. Just to have boiling water. Pour in slowly so that the tomatoes do not burst. Leave in this state for 10 minutes, while closing the lids.

Just scald the lids with boiling water before doing this.

6. Our tomatoes are warmed up. Next, drain the water from each jar. And it comes final stage. Carefully pour hot tomato juice into jars. Fill to the very neck. Don't pay attention to the fact that the juice is orange. We just used pineapple rubbish.

7. Screw the lids onto the jars tighter. And immediately turn it over. Cover with a warm towel. We are waiting for it to cool completely. Then we transfer it to a cellar or cool place.

Ready. They turned out to be a beautiful color. The cooking technology is so simple that very little time is spent on the whole process. And in the summer, tomatoes will delight not only with color, but also with taste.

Tomatoes in their own juice for the winter - cook without vinegar

Again, they are easy to prepare. They turn out very tasty. So to speak analog tomato paste. They can be used in marinades and sauces. A great addition to various dishes. We will cook without sterilization, vinegar and citric acid.

I will take into account 7 cans, each with a volume of 1 liter

We will need:

• Small dense tomatoes - 4.5 kilograms
• Tomatoes for filling - 3.5 kilograms
• Sugar - 6 tablespoons
• Salt - 5 tablespoons
• Allspice - 5 pieces
• Bay leaf - 4 leaves

Step-by-step preparation:

1. Wash and dry the tomatoes thoroughly. Place in sterilized jars.

2. Cut the second type of tomatoes into 4 parts and pass through a meat grinder.

Can be used for filling soft tomatoes. In principle, any will do.

3. We got 3 liters of tomato juice. Pour it into a saucepan and add salt and sugar according to the recipe.

If desired, you can add allspice and Bay leaf

Mix and put on fire.

4. While we are preparing the tomato filling, fill our jars of tomatoes with boiling water. Cover with lids and a towel.

5. Remove the foam from the filling. From the moment it boils, cook over low heat for 10-15 minutes. As soon as the foam stops forming, it is ready.

6. Drain the cooled water from the jars. Fill with tomato sauce. Roll up the lid, tightening tightly. Turn over and cover with a towel. Leave until completely cooled. The tomatoes turn out aromatic and tender in taste. Preserved in this way, they are stored very well both in a cool place and in an apartment.

IN tomato filling You can also omit salt and sugar if you wish.

Read more additional ones. The article contains various variations preparations. It will be interesting.

Delicious tomatoes without sterilization with tomato paste

Now let's look at another one interesting way. And we will use tomato paste, or rather homemade. Of course you can use what you bought. The author explains canning at each stage in an interesting and step-by-step manner.

Products described in the video

• Tomatoes - 5 kilograms
• Salt - 1//2 tablespoon
• Sunflower oil - 1 tablespoon

Dear subscribers, as promised, we have discussed in great detail how to preserve tomatoes in their own juice for the winter. And how can you prepare them without sterilization without vinegar and citric acid. It turns out that you can also do without spices. But this is optional.

Cook with pleasure. If you liked the recipes, rate and like them. Share recipes with family and friends. Leave your comments. No one will be left unanswered. I wish you happiness and goodness! And delicious tomatoes.

Tomatoes in their own juice are not only great snack to meat or fish dish, but also an excellent product on the basis of which you can prepare all kinds of sauces throughout the winter. For example, I often do .

I already wrote about for the winter, oh, . And I want to say that by preparing summer vegetables for future use, you save significantly on buying the same twists in stores during the cold season.

So don’t think about what to prepare for the winter, it’s very difficult. In fact, everything is much easier. Of course, you need to devote time to this, but the result is worth it!

As in most cases, there are many recipes for tomatoes in their own juice. But the main thing about them is that they retain their taste and aroma. But what’s even more important is that they will be made by your own hands and without the use of all kinds of thickeners and various chemicals that store-bought products are so stuffed with. Let's get started!

The simplest recipe for tomatoes in their own juice for the winter without sterilization

This is truly the simplest recipe that does not require any spices, salt or vinegar. Nothing... just tomatoes!

These tomatoes are perfect for cooking various sauces for pasta or pizza. They can be used not only in sauces, but also as an appetizer for any dish.

We will need:

• tomatoes.

Preparation:

First, pour the water with the fallow grass so that there is not too sudden a temperature change. And then you can pour it from a saucepan or kettle.

It is better to use large, juicy fruits for this.

Tomatoes in their own juice with vinegar - you'll lick your fingers!

Vinegar is often used in twists. It gives tomatoes extra taste and aroma. But it also acts as a preservative, thanks to which jars of tomatoes will be stored for a very long time.

We will need:

• tomatoes;
• salt – 1.5 tablespoons per 1 liter of tomato juice;
• sugar – 3 tablespoons per 1 liter of tomato juice;
• apple or vinegar 6% - 1 tablespoon per 1 liter jar.

Preparation:

Based on 1 liter tomato puree 1.5 tablespoons of salt and 3 tablespoons of sugar.

Delicious winter tomatoes with horseradish

This recipe combines a whole range of flavors and flavors. summer vegetables. This and Bell pepper, and tomatoes, and garlic. And horseradish completes this incredible composition, filling the tomatoes with its aroma. This is an incredibly healthy dish that you can enjoy all winter long!

We will need:

• ripe tomatoes for juice – 3 kg;
• medium ripe tomatoes – 3 kg;
• garlic – 100 g;
• horseradish – 100 g;
• sweet pepper – 500 g;
• salt – 80 g;
• sugar – 100 g;
• vinegar essence – 1 tablespoon;
• peppercorns - optional;
• chili pepper - optional.

Preparation:

If you like it spicier, you can also chop the chili pepper.

Thanks to this hole, our firm tomatoes will marinate faster.

Video on how to cook tomatoes in their own juice for the winter without peeling

In this video you will learn how to make peeled tomatoes. After all, many people do not like it, but prefer to eat only the pulp. That is why such a wonderful recipe exists!

I want to warn you that you will have to tinker with cleaning the skin. But the result is worth the candle! I am sure that your loved ones will be pleasantly surprised.

We will need (for 1 liter jar):

• tomatoes - 1.5 kg;
• sweet peas;
• hot peppercorns;
• Bay leaf;
• cinnamon - optional;
• sugar - 1 tablespoon;
• salt - 1 teaspoon.

Preparation:

Tomatoes in their own juice for the winter without vinegar

And, of course, for those cooks who don't like to use vinegar, there is always an alternative. All we need for the twist is tomatoes and salt. Great recipe, which is definitely worth trying this summer.

We will need:

Preparation:

For every liter of tomato juice add 10 g of salt. For 2 liters – 20 g, etc.

1. Place the pan on the fire, let it boil and cook for about three minutes at a low simmer.
2. Pour the juice into a jar.

Place the jar on a knife blade to prevent it from bursting.

The water should be the same temperature as the tomato filling.

The first tomatoes are already beginning to ripen, which, of course, will be eaten in fresh. But very soon there will be so many of them that they will need to be processed somehow. And I advise you to make a couple of cans of tomatoes in your own juice. And how – now you’ll definitely be interested!

Bon appetit!

Tomatoes in their own juice complement any dish, especially in winter. However, just like lecho and crispy cucumbers. Tomato juice can be used to quench thirst or make sauces based on it.

At the beginning of the barbecue season, I always hide a jar of delicious tomatoes in order to cook them spicy sauce for lamb or pork. And since the jars with this preparation are among the first to fly away, this can be very difficult to do. You gape a little and that’s it – there’s nothing to make sauce from.

Most the best option– use your own tomatoes from the greenhouse or grown outside (weather permitting). But even from store-bought ones it works excellent preparation. When I didn’t have a dacha yet, I bought it at the market.

You need to use two types of tomatoes - some will go in a jar, others (large ones) for juice. I like to roll up jars of cherry tomatoes. This is convenient (they fit more compactly in the jar), and the Ox Heart variety is used for filling. They are meaty, very tasty - the preparations with them are simply “finger-licking”.

Tomatoes in their own juice for the winter “You’ll lick your fingers” (with sterilization)

IN Soviet times when I was just taking my first steps in mastering procurement production for the winter, recipes were passed down from mother to daughter and down the line, or they were exchanged at work and with neighbors. This recipe turned out to be complicated for me.

My family never made such a twist, but I really wanted to try it, because homemade always tastes better. Since I’m not in the family, I went to the offices at work with the question - who prepares the delicious food? To my surprise, there were only two people who were connoisseurs of this dish.

I made my own from two recipes and tested it on my family and guests. I’ve been using it for over 25 years – not a single jar has ever exploded, the tomatoes turn out tasty, moderately sweet and always go out with a bang. Well, what can I say, it’s truly finger-licking good.

You will need:

• Small tomatoes
• Fleshy ripe tomatoes
• Sugar

I don't include quantities because I never measured them in this recipe. Yes, and it’s impossible to say exactly, because... everything is individual and depends on the variety, ripeness, juiciness of the varieties.

For 8 liter jars I needed 3 liters of ready-made tomato juice.

• I wash and dry the tomatoes on a towel.
• I sterilize jars in the oven. It's faster that way. I wash it with soda, put it on a sheet and keep it in the oven for 15 minutes at 160 degrees. Then I open the door and let it cool without taking it out.
• I select small, dense specimens to put in jars. I make punctures with a toothpick at the base of the stalk in 3-4 places. This is necessary so that the skin does not peel off.
• I put them tightly in jars and set them aside for a while.
• To obtain juice, the fruit must be peeled. I heat a saucepan with water and place a container with cold water next to it. One by one, in portions (if there is a lot), I throw the fruits into hot water, I hold it for two minutes. I take it out and put it in the cold. Then I easily remove the skin from the surface.
• I cut it into several parts for convenience. Now we need to make juice. There are several options here. If I make a lot of preparations, I put them through a meat grinder. If there is only a small amount of tomato, I use a blender.

Tomato seeds do not interfere with the taste; they are not even noticeable. But if you are very sensitive or want more gentle result, use a juicer

• I place the finished juice in a saucepan. For three liters I use 3 tbsp. l salt and 4 tbsp. Sahara. The taste is delicate, moderately sweet and moderately salty. Boil for about 10 minutes. Don’t forget to remove the foam with a slotted spoon.
• When the marinade is ready, carefully pour it into jars, cover with prepared metal lids and place in a saucepan. I put a cloth on the bottom so that the glass bottom does not come into contact with the metal and does not burst when heated. Pour hot water into the pan.

Make sure that there is not too much difference between the internal content and the external one.

Sterilize for 15 minutes liter jars, 0.650 grams is enough for 10 minutes.

Carefully remove and roll up. Turn it over - make sure it is rolled up tightly and nothing leaks out. Keep it in this form under a warm blanket until it cools completely.

I usually store it in the kitchen cabinet. They stand quietly all winter.

The most delicious tomatoes in their own juice - a recipe for centuries

A proven recipe for a delicious snack for dinner will allow you to diversify your menu, surprise your guests, and pamper yourself.

For 3 liter jar:

• Large, soft tomatoes for juice
• Small, dense fruits – 2 kg
• Sugar
• Allspice
• Wine vinegar 6%

Wash and dry small specimens.

Remove the skin from the large ones and grind them in a meat grinder.

Fill the sterilized jars to the top with tomatoes and place tightly.

Place the pan with the juice on the fire. For three liters of juice, use 6 tbsp. granulated sugar, 5 tbsp. salt, 6 peas allspice. After boiling, simmer over low heat for 10-15 minutes, skimming off the foam.

While the juice is preparing, carefully pour boiling water from the kettle into the jars of tomatoes, cover with clean lids, and let stand for 10 minutes. Add salt and repeat the procedure again.

Then pour a tablespoon of wine or apple cider vinegar, and pour in the hot tomato juice. Screw on the lid and cool under the blanket.

A simple recipe for tomatoes in tomato juice from the store without sterilization (without vinegar)

A simple, easy and practical recipe to prepare without sterilization or vinegar. Using ready-made juice for filling reduces canning time.

You will need:

• For 5 jars (1.5 l)
• Small tomatoes – 5 kg
• Tomato juice – 3.5 l
• Salt - to taste

We wash the jars and steam them in the oven.

Pour boiling water over the lids.

Heat the juice in a saucepan, add salt to taste if necessary and boil for 3-5 minutes.

Place tomatoes in jars, add boiling water, cover with lids and leave for 10 minutes.

Drain the water and fill it with freshly boiled tomato juice and roll up the lids.

Place under blanket until completely cool.

Recipe for cooking peeled tomatoes in tomato paste

This option is suitable if you do not have a large number of small sized tomato. It would be a pity to twist them into juice - in this case, help will come tomato paste.

Ingredients for 5 cans of 700 grams:

• Tomatoes - 4 kg
• Water - 2 liters
• Tomato paste - 1 can - 380 grams
• Salt - 1 tbsp. spoon
• Sugar - 2 tbsp. spoons
• Vinegar essence 70% - 2 teaspoons
• Bay leaf - 3 pcs.

First of all, let's prepare the jars in the usual way.

Then remove the peel from the tomatoes. To do this, make a cross-shaped cut on the side opposite the stalk.

Place a pan of water on the fire. When the water boils, reduce the heat, but do not turn it off. We place a cup with cold water. As the water in the cup heats up, it must be changed to cold.

Dip the cut tomatoes into hot water, hold for 30 seconds and transfer to cold water. As temperatures change, the skin peels off on its own. Remove the stems and place the peeled tomatoes in sterilized jars.

When all the fruits are peeled and placed in jars (as tightly as possible), pour boiling water over them, cover with a lid and leave for 10 minutes to warm up.

Prepare the marinade from water, spices, and tomato paste. Lastly, add the essence. Warm up for 3 minutes.

Pour out the water and add the marinade. Roll up and cool.

Video - How to cook tomatoes with horseradish and garlic

Adding spices makes the preparation familiar spicy taste and garlic aroma.

Prepare:

• Tomatoes
• Garlic
• Bell pepper
• Horseradish leaves and root
• Sugar

Preparation:

• We select fruits of the same size and put them in jars.
• There are also horseradish leaves and a few black peppercorns.
• For juice, grind the tomatoes in a blender. Put on fire and boil with spices. For 2.5 liters of juice – 2 tbsp. salt, 4 tbsp. Sahara.
• Grind sweet pepper (250 g), ¼ of garlic (finely chopped) and horseradish root (grated) in a meat grinder. Mix with juice.
• Fill the jars with hot marinade.
• Sterilize and roll up the lids.

Sliced ​​tomatoes for the winter without peel (peel) with vinegar

Suitable for this workpiece different sizes fruits, but always fleshy and dense. Can be used to make sauces, for pizza or as a seasoning for soup.

You will need for a 1 liter jar:

• Tomatoes – 5.5 kg
• Salt – 1 tsp.
• Sugar - 1 tbsp.
• Vinegar 9% - 1 tbsp.

This amount yielded five liter jars.

We make cross-shaped cuts on the side opposite to where the branch is attached.

Pour over the prepared fruits hot water and hold it there for 15-20 seconds. After the designated time, the skin will be easily removed.

Remove the stem and cut into four parts if the tomatoes are large or into two if not very large. Place tightly in the jar. There is no need to pre-sterilize it; just wash it with soda.

Having laid half the tomatoes, add salt and sugar, continue to add tomatoes on top.

You even need to tamp them down a little, otherwise when they warm up they will settle and you will end up with an incomplete jar.

We put a towel in the pan, place the jars covered with lids, and pour in water (cold or warm). When the water boils, reduce the heat and sterilize for 15 minutes (liter), 10 minutes (0.5 liter). A couple of minutes before the end, pour vinegar into the jar.

Carefully remove and seal. Wrap in warm clothes and leave to cool. No need to turn over.

All recipes are not complicated and are quite easy and simple to prepare. Work hard now, and in winter you will delight yourself and your loved ones with delicious tomatoes in their own juice.

We use only fleshy and sweet tomatoes (I always make them from robin). Cut strong tomatoes into 2 or 4 parts (depending on the size of the tomato). put in jars

soft and overripe tomatoes cut them large and squeeze them a little in your hands to get rid of some of the seeds

pass the tomatoes through a meat grinder and mix with the purified juice. Cook the resulting tomato juice for about 1 hour over low heat, stirring occasionally

Pour boiling water over the tomatoes in the jar once. let stand for 5 minutes. drain the water. put peppercorns, cloves (optional), garlic in a jar. separately pour 5 tbsp into a ladle. l. sugar and 1 tbsp. salt (I took it based on a 2-liter jar. For a 3-liter jar you need 7 tablespoons of sugar and 1.5 tablespoons of salt)

It took me 1.5 liters of tomato for two 2-liter jars. the one that remains can be rolled up.

Don't let the large amount of sugar scare you. I once tried to put less, it turned out not tasty at all.

Chopped tomatoes in their own juice: Tomatoes

We use only fleshy and sweet tomatoes in their own juice (I always make them from robin). Cut strong tomatoes into 2 or 4 parts (depending on the size of the tomato).

Chopped tomatoes in their own juice

Few people can refuse delicious and delicious tomatoes on cold winter evenings. After all, summer is so fleeting, and various blanks become guides for us on bright sunny days. Plus, cooked in our own kitchen delicious marinades and canned food, eliminate the possibility of eating such harmful unnatural preservatives and flavorings. The proposed recipe turns out to be unusually tasty and attractive not only because independent dish, but it is perfect as an additional dish that can be added to soups, gravies, stir-fries, and sauces. Sliced ​​tomatoes in their own juice for the winter are an excellent winter snack. You can prepare such a preparation with or without the skin, then they turn out to be very delicate in taste.

This recipe will be a good option if you have both soft and dense tomatoes. You will make it from soft fruits thick juice, which you will then pour over the halved tomatoes. In such preservation spices and spices You can add according to your taste, or do without any spices at all, just sugar and salt. In this case, the finished dish will have its own natural taste.

Ingredients for 1 liter jar:

• red tomatoes – 20-25 pcs.;
• onion – 1 pc.;
• garlic – 2 cloves;
• sweet pepper – 0.5-1 pcs.;
• currant leaf – 2-3 pcs.;
• sprig of dill or parsley - 1 pc.;
• sugar – 1.5 tbsp. l.;
• salt – 1.5 tsp;
• citric acid – 0.5 tsp.

How to cook canned chopped tomatoes in its own juice

Before you start canning tomatoes, you need to divide them into two groups. For the first, set aside 10-15 dense, medium-sized fruits with thick skin. You will fill the jars with them. For the second half, select about five large, ripe and soft ones. They will be used for juice, which you will pour into dense specimens in a jar.

For convenience, place the tomatoes in two containers (soft and firm). Cut the skin of each vegetable with a knife. Pour boiling water over them and leave for 10 minutes. This way, the skin will literally come off on its own, and you won’t have to waste time on the cleansing step.

After the tomatoes have cooled a little, you need to get rid of the vegetable skins.

Prepare dishes of the required volume, wash them with soda and then sterilize them with steam over a saucepan or in the oven for 15 minutes. Throw a sprig of parsley, dill, and currant leaf to the bottom of the jar. Add half a sweet pepper and a clove of garlic, cut into slices, to the spices. Hot peppers For this preparation, use according to your desire and taste.

Now you need to fill the jar with the main ingredient. To do this, cut peeled, firm tomatoes in half and add them to existing products.

Roughly chop the remaining soft tomatoes and combine with chopped onion.

Using a blender, puree the tomatoes and onions.

Place the container with the resulting mass on the stove, add sugar, salt, and citric acid. To taste, you can add a small pinch of cinnamon directly to the juice. Then bring it to a boil and continue to simmer for five minutes. All this time you need to monitor the foam that appears; remove it with a slotted spoon. If you have the desire and time, then you can rub the tomato juice through a sieve for a more uniform consistency.

Pour boiling juice over the prepared tomatoes and cover with a clean lid. Next, you need to place the jar in a pan of water, on the bottom of which you must lay a towel or napkin. The water level in the pan should be up to your shoulders. On the stove, sterilize the tomatoes in their own juice for 7 minutes (for a liter jar) after the water has boiled.

Roll up the sterilized lid, turn the jar upside down, wrapping it in something warm.

Leave them like this for about a day to cool. After this, store the chopped tomatoes in their own juice in the pantry.

Sliced ​​tomatoes in their own juice recipe with photos

Sliced ​​tomatoes in their own juice for the winter are an excellent winter snack. You can prepare such a preparation with or without the skin, then they turn out to be very delicate in taste.

Chopped tomatoes for the winter in their own juice

Cooking time: Not specified

Tomatoes (tomatoes) are biologically a berry, although we are accustomed to classify them as vegetables. Modern cooking without tomatoes it would be incomplete, because a large number delicious dishes contain them in their composition. Most chefs prefer to use canned tomatoes, useful material which are absorbed much better. Half a glass of canned tomatoes will deliver 3 times more lycopene to the body than one fresh one. Prepare chopped tomatoes in their own juice for the winter; a recipe with a photo will help you with this.

1. In order for the tomato salad for the winter to turn out beautiful and tasty, and the pieces of the tomatoes themselves to remain intact, we will use ripe (but not overripe), strong vegetables. In this case, fully ripe tomatoes are not suitable. For such preservation, only whole fruits with intact skin are selected. We sort the tomatoes, rinse them under running water, and dip them in kitchen paper towels. We cut out the stalk. Cut the tomato into 4 parts. If the fruit is large, then 6 slices.

2. We prepare jars and lids for them in advance. To do this, we sterilize them at your discretion. It is possible in microwave oven, and in the oven, you can hold it over steam (boil the lids in water). Carefully place chopped tomatoes in each jar. Shake slightly (do not press down with your hand or spoon) so that the tomatoes “settle down” more compactly, since with further sterilization the vegetables soften and settle, leaving the jar half empty.

3. Pour sugar on top of the laid tomatoes. There are practically no additional spices used in this recipe. Salad from sweet and sour tomato so it turns out aromatic, reminiscent of the “taste of summer”.

4. Take a large, capacious saucepan. Cover the bottom with a towel. Carefully place the containers filled with tomatoes. Fill the pan with hot water only up to the “hangers” of the jars, so that when boiling, the water does not get into the tomato salad. Cover them with boiled lids. Set to sterilize for 15 minutes (count time from boiling water). After the time has passed, remove the jars and seal them hermetically with lids (if you use a Euro-lid, then simply screw them on).

We turn our blanks upside down and wrap them in thick fabric (blanket). We put it away to cool down in a cool place and wait for our turn!

5. Tomato salad prepared for the winter like this in a simple way and like this simple recipe It will be an excellent addition to all kinds of homemade dishes. By creating homemade preparations in the summer, you will ensure tasty addition to fresh winter cuisine. Eat and be healthy!

Sliced ​​tomatoes in their own juice for the winter: recipe with photos - Finger licking good

Sliced ​​tomatoes in their own juice for the winter, prepared according to the recipe with photo, are aromatic and very tasty. It's very easy to prepare.

Tomatoes in their own juice: 5 canning recipes

One of favorite snacks considered canned tomatoes. This is due to the fact that tomatoes in their own juice can absorb almost any flavor, depending on what they add to the preparation. additional ingredients. This is what determines the wide variety of recipes that allow you to prepare the most tender or crispy snack for the winter, ideal for main courses.

Canned tomatoes are one of our favorite snacks.

Tomatoes in their own juice: a recipe for centuries

This snack recipe is considered the simplest, and therefore the most famous.. In many families, the recipe for such canning has been passed down from generation to generation for centuries.

• 3 kilos of fleshy tomatoes;
• 2 kilos of overripe tomatoes;
• 90 grams of salt;
• 50 grams of granulated sugar.

Canned tomatoes are prepared using the following technology:

1. Vegetables are washed and pierced at the places where the stalk is attached using a toothpick.
2. Overripe tomatoes are placed in prepared, washed jars so that the vegetables do not reach the neck a little.
3. Meaty tomatoes are cut into large slices, placed in an enamel container and sent to the fire.
4. After the vegetables boil, they should be removed from the heat and chopped using a blender.
5. The resulting paste is mixed with granulated sugar, salt and fills the jars filled with tomatoes so that it does not reach 2 centimeters to the edge of the neck.
6. The snack is covered and sent for sterilization.
7. Then the container is sealed, turned upside down, insulated and cooled to room temperature.

Tomatoes prepared according to this recipe are juicy and tender. The snack can be consumed 2 weeks after it has been served.

How to cook chopped tomatoes in their own juice?

To prevent the juice of tomatoes from running off when biting, many housewives recommend canning them in pieces.

To prepare chopped tomatoes you will need:

• 1 kilo of fleshy tomatoes;
• 1 kilo of overripe tomatoes;
• 10 peas of a mixture of allspice and black pepper;
• 2 clove buds;
• 4 garlic cloves;
• 5 tablespoons of sugar;
• 1 dining spoon of salt.

To prevent the juice of tomatoes from running off when biting, many housewives recommend canning them in pieces.

1. The tomatoes are washed well under running water, and then the overripe vegetables are cut into 4 parts. The resulting slices are transferred to clean glass jars.
2. The remaining tomatoes are put through a meat grinder. The resulting mass is placed on the fire and brought to a boil. This mixture should be cooked for 1 hour with regular stirring.
3. Vegetables placed in a jar are poured boiling water and leave for 5 minutes, then the infusion is drained.
4. Pepper, cloves, and garlic are placed in the jar.
5. Sugar and salt are poured into a separate pan, 4 ladles of tomato paste are added, everything is mixed, boiled and poured into the preparations.
6. If there is not enough tomato paste, the jars should be filled with unsalted and tomato paste.
7. At the very end, 1 tablet of crushed aspirin is placed into the blank.
8. The container is immediately sealed, wrapped in a blanket and cooled.

Tomatoes prepared according to this recipe are firm, but at the same time tender. You can make the preparation more fragrant by adding a few sprigs of your favorite herbs.

How to make canned tomatoes in your own juice with additional ingredients?

In order to get a delicious tomato snack, you can add additional ingredients to it.

Most often, to improve tomato taste, the following is added:

In some cases, after adding the listed ingredients to the seaming, it turns out real salad, which does not require additional preparation before serving.

Lazy tomatoes with beets and daikon

In order to give the snack a rich, bright shade, many housewives add beets to it.

There is an easy and quick recipe preparing tomato-beetroot snack in its own juice, which requires the presence of the following ingredients:

• 1 kilo of tomatoes;
• 1 beet;
• 1 daikon radish;
• 3 garlic cloves;
• 2 tablespoons of sugar;
• 2 dining spoons of salt;
• 2 dessert spoons of 9% vinegar;
• 4 peppercorns;
• 4 sprigs of greenery.

In order to get a delicious tomato snack, you can add additional ingredients to it.

How to prepare pickled tomatoes:

1. The tomatoes are washed and pierced with a toothpick in several places.
2. Daikon and beets are washed, peeled from the top layer and crushed in a blender to a puree. The resulting puree is mixed with salt, sugar, garlic passed through a press, and vinegar.
3. The puree is brought to a boil and cooked for 10 minutes.
4. Tomatoes are carefully but tightly placed in sterilized jars, and peppercorns are also poured into them.
5. A jar of vegetables is filled with boiling liquid, rolled up with a key for preservation, placed upside down and insulated.

You will be able to eat cooked tomatoes after 3 days.

Green tomatoes with garlic in their own juice

This recipe will allow you to deliciously salt green tomatoes using the Georgian method.

To do this you need:

• 2 kilos of green tomatoes;
• 5 pepperoni peppers;
• 1 large garlic head;
• 1 large bunch of parsley;
• 1 large bunch of dill;
• 1 large bunch of cilantro;
• 3 stalks of celery;
• a little salt.

This recipe will allow you to deliciously salt green tomatoes using the Georgian method.

How blanks are made:

1. The garlic is peeled and grated on a fine grater.
2. Peppers, green tomatoes and herbs are washed.
3. A “pocket” is cut into the tomatoes, which must be opened slightly and the tomato pulp rubbed with salt.
4. The processed vegetables are placed in a bowl and left for a couple of hours so that they release their juice.
5. At this time, use a knife to chop all the greens and pepperoni.
6. Mix herbs, peppers and garlic in a small bowl.
7. Next, you need to stuff each tomato with the resulting garlic mass and herbs. On average, 1 vegetable takes 1 dessert spoon mixtures.
8. Stuffed tomatoes are placed in jars under slight pressure, covered with a lid and placed in a cool place.
9. Such tomatoes are prepared within 10-14 days: during this time it is necessary to change the upper layers with the lower ones several times. This procedure will allow all vegetables to be salted.

A distinctive feature of this recipe is that it does not require the preparation of brine. If the housewife decides to store the workpiece until winter, prepared vegetables stuffed with garlic should be sent for sterilization and rolled up.

Tomato and onion salad

This recipe will allow you to prepare excellent food for the winter. spicy salad, which will decorate any feast.

• 1 liter of tomato juice;
• 100 milliliters of olive oil;
• 2 onions;
• 1 dining spoon of salt;
• 2 tablespoons of sugar;
• 2 kilos of small tomatoes;
• 2 bay leaves;
• a pinch of cinnamon;
• 4 cloves;
• 6 allspice peas.

This recipe will allow you to prepare an excellent spicy salad for the winter, which will decorate any feast.

1. The tomatoes are washed and placed in clean jars, alternating layers with onions.
2. Peeled onions are cut into half rings.
3. Salt, sugar, cinnamon are dissolved in the juice, pepper, cloves and bay leaves are added to it. Everything is mixed and brought to a boil. Then it is poured into the mass olive oil, knead again and cook for 15 minutes.
4. Pour boiling water over the vegetables, cover with a lid and leave for 15 minutes.
5. Then the infusion is drained, and boiling juice is poured in its place.
6. The snack is rolled up, placed on the lid and wrapped in a blanket.

You can eat the prepared product after 2 weeks.

Canned tomatoes can be cooked different ways: by salting or pickling, with or without sterilization, in the form of salad or whole tomatoes. It is worth considering that all preserves prepared according to the described recipes will differ from each other in their taste qualities, so it’s important to carefully review and evaluate the ingredient list before you begin.

Tomatoes in their own juice: tomatoes for the winter, a recipe for centuries, how to make canned ones, green ones with garlic, prepare chopped ones

Tomatoes in their own juice: recipes for the winter. How to cook chopped tomatoes. Preparing greens with garlic. Tomatoes with beets and daikon.

Tomatoes in their own juice for the winter - “Finger-lickin’ good” recipe

It is summer now! It's a hot time, rich in fruits and vegetables. You need to have time to eat your fill of them while they are as rich in vitamins and microelements as possible. And we need to stock up for the winter so that even then we do not experience a shortage of them. In addition, vegetables can not only be served on the table, but also delicious snack, but also prepare delicious dishes from them.

For example, many dishes are prepared with tomatoes. And rather than buying them in a store with all sorts of preservatives, it’s better to make your own, homemade. Of course, this undertaking requires a considerable amount of time. But what can you do to prepare wholesome and healthy food for your loved ones.

Besides, if you take into account that all this in the store is not cheap, then you can probably work hard in the summer. For example, a jar of tomatoes in their own juice costs about 80 rubles. And there are only 5-6 pieces in a jar. That is, they are just enough to cook just one dinner. But the winter is long, you need to prepare a lot of lunches and dinners. And if you have supplies, then cooking with them is somehow more fun.

I have already told you how to preserve delicious crispy cucumbers in one of my posts. And today let's prepare tomatoes in their own juice for the winter. They turn out very tasty. However, the juice in which they are cooked is no less tasty.

They taste like fresh tomatoes, but only sweet and salty ones. They are also good as an appetizer, but there is simply no substitute for preparing main courses. So, for example, real hungarian goulash in winter you can cook with these preparations. And not only this, but also many other dishes.

Therefore, during the preparation season, I try to prepare as many of these jars as possible. And today I am sharing with you the recipe. Moreover, this recipe can safely be called “Finger-licking good”, both the fruits themselves and the juice are so delicious. And when you eat another tomato, each time you also lick your fingers. So don't forget this when you try it!

Tomatoes in their own juice without sterilization - a simple recipe

The calculation of products is given for two liter jars. The calculation of salt and sugar is given per liter of juice.

• Tomatoes - 1.3 kg
• Tomatoes for juice – 1.7 kg
• Garlic - 4 cloves
• Peppercorns – 6 peas
• Salt – 2 tbsp. spoon
• Sugar – 3 tbsp. spoons

1. Wash liter jars with dishwashing detergent. Then sterilize. To do this, pour water into a saucepan and bring it to a boil. Then place a colander in it, and the jar in it, neck down. Leave for 10 minutes, during which time the jar will be completely steamed and become sterile.

2. Pour boiling water over the lids, also for 10 minutes.

3. After the jars have been sterilized, immediately cover them with lids.

4. Select small fruits for putting in jars. I use plum varieties, or they are also called “ Lady fingers" They are hard, elastic, fleshy. And they definitely won’t fall apart, even during processing. nor during storage.

We will need large juicy tomatoes to make juice. I also have ladyfingers, but you can also use large ripe and fleshy varieties.

The most important thing is that both of them are tasty. From tasty raw materials, you get a tasty final product. This is an axiom!

5. Cut large specimens into two halves and twist them through a meat grinder.

• You can also chop them coarsely, put them in a saucepan, and heat them with the lid closed, but do not bring them to a boil. But in this case, it is better to first remove the skin from the tomatoes.
• Or you can use a juicer. Those residues that remain after the first squeeze can be passed through the juicer one or two more times. In this case, the juice will also be without skin and seeds.

6. In both cases, after one of the procedures, put the fruits in a sieve and grind them. We put a saucepan down into which the juice without seeds and skin will be filtered. Of course, if this is not important, then you can leave them with seeds. But it’s still better not to be lazy and wipe it.

7. It is better to peel the specimens that we will put in jars. This is very easy to do. Pour boiling water over them all for 5 minutes, then drain the water and pour cold water over them. Then, using a knife to pick up the skin, easily remove it.

8. Again, you can leave them with the skin on. But in this case, use a toothpick to make several punctures in the area of ​​the stalk. Then the skin will not burst, and the fruits will retain their beautiful appearance.

I decided not to be lazy and removed the rough skin. In winter, such a product can be immediately used for cooking.

9. Put the tomato juice on the fire, add salt and sugar, peppercorns and garlic, which can be cut into halves.

10. Bring to a boil. Cover with a lid to prevent the water from evaporating and boil for 20 minutes. If foam appears, remove it.

11. At the same time, boil water in a kettle.

12. Place whole tomatoes in the jar, packing them tightly.

13. Fill them with boiling water from the kettle. And cover with a metal lid. Leave for 10-15 minutes.

14. Then remove the metal cover and put on a plastic cover with holes. Pour the water into the pan and put it back to boil.

15. Let it simmer for 2-3 minutes, and pour in the fruits for another 10-15 minutes. Don't forget to cover with a metal lid. Drain the water again.

16. Immediately pour boiled tomato juice right up to the neck. If you did not let the juice boil too much, then it will be just enough for two jars. I only have a couple of spoons left. But to be on the safe side, you can make a little more juice. He won't disappear. There will be people who want to try it right away.

17.Cover with a metal lid. It’s good if the excess juice flows out of the jar slightly. This means that there is no air left in the jar.

18. Let stand for 5 minutes, twist the jar from side to side so that no air bubbles remain. Screw the lid on with a seaming machine.

• They also close with screw caps, but I trust more preservation, which is sealed using a seaming machine.

19. Turn the jar over and place it on the lid, on a towel. Cover with a thick blanket or large towel and leave in this position for 24 hours. During this period, the sterilization process continues. After that, remove the blanket and check if the cans are leaking. If you did not disrupt the process and screwed them tightly, then everything should be fine.

20. The jars can then be turned over and moved to an accessible location for observation. Observe for three weeks. If during this time the lid does not swell and the juice does not become cloudy, then the whole process was successful. If the lid is swollen, then such a product should absolutely not be eaten!

But you can add half a teaspoon 70% to be sure. vinegar essence. In this case, you can be 100% sure that they will be perfectly stored until the vein itself.

But there is another way in which you cannot do without sterilization.

How to cook tomatoes in their own juice with sterilized jars

• We do everything the same as in previous recipe. But there is no need to pour boiling water over the tomatoes first.
• Need one of the above methods Prepare tomato juice, boil it for 10-15 minutes over low heat.
• Then pour it over the prepared fruits. And put the jars with the contents in water to sterilize for 20-25 minutes.
• Take out one jar at a time and immediately close it with a lid using a seaming machine. Then take out the second one and close it too.

How to properly sterilize jars of vegetables

• Let's take it large saucepan, put a thick layer of gauze or fabric on its bottom.
• Place the jars in the pan
• Pour room temperature or slightly warm water into the pan. You need so much water that it reaches the narrowing of the can, or, as they say, “up to the shoulders.”
• Bring water to a boil
• Reduce the heat until the water is slightly boiling, but not bubbling.
• We sterilize for as long as indicated in the recipe.

The sterilization time may vary for each recipe. It depends on what product we want to prepare. There are so-called “capricious” products; they should be sterilized longer than less “capricious” ones.

To be sure, before pouring tomato juice into the jars, you can add a crushed aspirin tablet. 1 tablet per liter jar. This is extra acid and will keep the jars intact. for a long time. In the previous recipe for canning cucumbers, I described this procedure in detail.

In conclusion, I would like to say that tomatoes in their own juice are the most delicious of all, which are also preserved. And with all confidence they can be considered a “finger-licking” recipe. They turn out as if they taste fresh. And salt and sugar only enhance this dignity. When you open the jar and start taking them out one by one, it is almost impossible to stop until the last one is eaten.

Tomatoes in their own juice for the winter

Tomatoes for the winter in their own juice are the simplest recipe without sterilization and without vinegar. How to cook sterilized tomatoes. Is vinegar really necessary?

Do you love tomatoes as much as I do? It seems to me that I would eat them both in winter and summer, seasoned with sour cream or butter, and washed down with tomato juice. So to speak, a double dose of vitamins! The iron they contain is beneficial for the heart, and the nerves will be under control thanks to magnesium and B vitamins, and lycopene will protect against tumors.

And by the way, this is very good idea! Why not marinate them in their own juice? Natural organic acids will not only preserve these useful fruits, but will also allow you to enjoy “thereby summer taste"even in the most severe cold.

You can make the filling yourself from twisted tomatoes, or use ready-made tomato paste. It all depends on the quantity of these vegetables and the time you have.

Perhaps the most reliable harvesting method is the one that uses minimal amount additives Nothing extra! The fewer all kinds of spices, the closer the taste will be to the fresh original.

We have already told regular readers about such a preparation. And today is another option from this series.

I usually roll up a large quantity for this recipe, so I will give the composition based on 15 kg of tomatoes. Of these, about 5 kg of beautiful whole fruits are best left for filling jars, and the rest are passed through a juicer.

We will need:

• Ripe tomatoes - 15 kg.
• Sugar – 3-4 tbsp. l.
• Salt – 2 tbsp. l.

Preparation:

1. Rinse the tomatoes well and dry. Then select absolutely whole, even small tomatoes that can easily fit into the jars whole.

Place them in a pre-sterilized glass containers, trying not to press too hard or compact them so that they don’t burst when poured with hot marinade. Ideally, pack them into small jars so that you can eat them in one or two servings.

2. Remove green stems from large fruits. Cut off all the darkening and damage to the skin, and then cut into medium pieces suitable for the neck of the meat grinder.

Grind them through a fine sieve to obtain the thickest possible juice without large inclusions of pulp.

3. Immediately send the liquid to heat over medium heat. As soon as it starts to boil, add sugar and salt.

If desired, and depending on the taste of the tomatoes, you can adjust the amount of bulk ingredients at your discretion - some people like it sweeter, others a little saltier.

4. Boil until much foam disappears. It is not necessary to remove it - just stir it constantly. This may take approximately 10 minutes.

5. Pour boiling thick marinade into all filled jars up to the shoulders so that all the tomatoes are completely covered with liquid. Cover lightly with sterile disposable tin lids.

Can also be sealed with “winter” seals plastic lids, but then the shelf life will be no more than six months.

6. Send the workpieces to be sterilized in a large saucepan for 15 minutes each batch. This time is suitable for the smallest half-liter jars. If they are 650 grams, then the time must be increased by 5 minutes, and if they are liter, then by another 5 minutes.

7. Roll up the jars and send them to cool while wrapped.

Once completely cooled, store in a cool, dark place.

Tomato slices in tomato juice for the winter without sterilization

What I like about this recipe is that it can be eaten by both adults and children. No acetic or citric acid, and a complete absence of spices.

You can even roll it without salt and sugar at all! Its own acid will help preserve tomatoes rich taste and will prevent canned food from fermenting.

We will need:

• Large tomatoes - 5.5 kg.
• Medium tomatoes – 3 kg.
• Salt, sugar - to taste.

Preparation:

1. Rinse both types of tomatoes thoroughly and let them dry. Peel medium-sized fruits from the dark place where the stalk was attached and cut into quarters or halves.

2. Cut large fruits into pieces and pass through a juicer to obtain pure, fleshy juice without seeds or skin. Immediately put it on medium heat on the stove.

Bring to a boil and simmer, stirring occasionally, for 10 minutes.

If you consider it necessary, you can add flavorings at the rate of 1 dessert spoon of salt and 1 teaspoon of sugar per 1 liter of juice.

3. In the meantime, the marinade is boiling, you can have time to prepare the chopped slices. Place them in pre-sterilized jars and pour boiling water over them for 10 minutes. To prevent the water from evaporating, cover each container with a sterile lid.

4. Since the tomatoes have warmed up sufficiently during this time, remove the lid from each jar one by one and pour hot water into the sink through a special nozzle with holes.

5. Pour boiling juice into each container almost up to the neck and roll up the lid.

A liter jar takes about half a liter of hot marinade.

6. Wrap upside down and let it sit for a day in this position.

Store for storage and enjoy the taste of tomatoes as if they were fresh in winter.

Recipe for tomatoes in their own juice “for centuries”

This option is very similar in method of preparation to the previous recipe, but differs in the presence of additional ingredients that give it a sweet-spicy taste. Horseradish and garlic add piquancy, and bell pepper adds sweetness.

Since this option does not require sterilization, the tomatoes will retain all their beneficial macro- and microelements and will remain almost as fresh.

We will need:

• Small tomatoes – 1 kg.
• Sweet pepper – 120 gr.
• Tomato juice – 1 l.
• Garlic, horseradish – 50 g each.
• Sugar – 2 tbsp. l.
• Salt – 1.5 tbsp. l.

Preparation:

1. Wash small fruits and let them dry. Then, so that they are better saturated with the marinade and do not burst, prick them at the base with a toothpick or fork.

2. Place the prepared fruits in sterile jars and pour boiling water over them for 10 minutes.

3. At this time, peel the bell pepper from the stalk and seed pod. Peel horseradish and garlic. Grind the purified ingredients using a meat grinder.

4. It is best to prepare tomato juice yourself, as prepared in the previous recipe. But you can also use the one sold in tetra bags for baby food.

Pour it into a saucepan and heat over low heat. You can immediately add the crushed ingredients and add sugar and salt. Boil for 5-7 minutes.

5. Drain the hot water from the jar and immediately pour in the boiling marinade. Seal with winter polyethylene or any convenient iron lids.

6. Cool while wrapped, and then take it to the pantry or cellar for storage.

In winter, open it and be sure to eat it with pleasure!

Delicious tomatoes in tomato paste juice

There are situations when either there are not enough tomatoes on hand, or time is very short. Then tomato paste will come to the rescue. Usually it is quite thick and for convenience it is diluted with boiled warm water. The result is full-fledged tomato juice.

If you want to get almost fresh tomatoes in winter, then you don’t need to pour boiling water over them first. A boiling marinade will be enough.

We will need:

• Medium-sized tomatoes - 2.5 kg.
• Tomato paste – 250 gr.
• Boiled water – 0.8 l.
• Sugar – 1/3 cup.
• Salt – 30 gr.

Preparation:

1. To prevent our workpiece from “exploding”, be sure to pre-sterilize the containers along with the lids.

2. Wash the tomatoes, dry them and lightly prick them at the point where the stalk attaches.

3. Place them tightly in jars, being careful not to crush them, but not leaving too much empty space.

4. Pour warm water into the pan boiled water, add tomato paste and shake the resulting mixture well to obtain a homogeneous consistency.

Add the remaining ingredients and boil for 5 minutes, stirring occasionally.

5. Pour the resulting saturated boiling marinade over all prepared jars with their contents and quickly roll up.

Wrap up. And after a day you can take the workpiece out of the “warm coat” and take it to a storage location.

Marinated tomatoes in their own juice without vinegar

Typically, vinegar is used in canning, which essentially kills all microorganisms and gives ready-made dish slight sourness. However, tomatoes are so versatile that the natural oxalic acid they contain can preserve the product no worse than vinegar essence.

Another little secret successful pickling - approximately the same ripeness and size of all fruits. This will allow the finished dish to be evenly cooked. rich in aromas and the tomatoes will have the same degree of elasticity.

We will need:

• Medium or small tomatoes - 1.8 kg.
• Tomatoes for juice – 1.5 kg.
• Garlic clove – 5 pcs.
• Black pepper – 5 peas.
• Bell pepper – 2 pcs.
• Dill and parsley - 1 bunch each.
• Sugar – 2 tbsp. l.
• Salt – 1 tbsp. l.

Preparation:

1. Rinse the tomatoes for canning in running water, allow excess moisture to drain from them and prick at the stem side.

2. Wash all greens and remaining vegetables and prepare for canning. Remove the seed pods from the pepper and cut it into strips two centimeters wide.

Leave the dill and parsley only with soft stems. Peel the garlic cloves and cut them in half.

3. Cut the tomatoes for juice into pieces and grind them using a meat grinder, or put them through a juicer. Add salt and sugar, along with black peppercorns.

Place on the stove to boil. Cook over low heat for at least 10 minutes, stirring occasionally to avoid excessive foam.

4. At this time, alternately place small tomatoes with peppers, herbs and garlic halves in a sterile container.

Pour boiling water over them and, covering them with lids, wrap them in clean, ironed towels to create a “bath” effect for 15 minutes.

5. Remove the towels, drain the hot liquid and immediately pour in the hot juice. Send to sterilize for 15 minutes.

6. Seal and wrap for a day until completely cooled. Store in any cool, dark place.

After cooking, eat and enjoy the taste at any time!

Video on how to cook tomatoes in their own juice without skin or marinade

The good thing about this recipe is that you can cook it tomato preparations for cooking. Here the contents are obtained not in the form of whole fruits or slices, but in the form of pieces of arbitrary shape.

We also do not specifically prepare juice for pouring here. This means significant time savings.

And the main advantage is that tomatoes do not have skin. It is cleaned during preparation. It turns out very convenient, I prepared more of these jars, in winter you open it and cook any dish with tomatoes, and then store the rest in the refrigerator until the next time you cook.

These tomatoes taste as if they had just cut the fruits and put them in jars. Very tasty, and you can just eat it with spoons!

By the way, the skin can be removed in other options proposed today. It takes longer, but the preparation itself becomes even tastier.

What are these tomatoes good for in their own juice? Not only will all the proposed options retain the natural aroma and taste of fresh, whole fruits, but you will also be able to eat absolutely all the contents.

The juice is suitable simply for drinking, as a cold sauce, and also as one of the ingredients for the subsequent preparation of hot gravies and dressings, for example, for borscht or stewed potatoes.

And what about the possibility of using tomato juice from winter harvesting for marinating meat before baking, needless to say! Just add a little of your favorite spices and fragrant chicken will be a great decoration for any holiday or regular family dinner.

Bon appetit and tomato enjoyment all year round!