31/03/2019

3 successful and proven recipes for homemade tomato paste.

Summer was a success! Fleshy, bright, filled with summer sun and birdsong, the tomatoes are just asking to be picked up: it is impossible to pass by a bush without picking a couple of pieces and immediately eating them.

Alas, the capabilities of the human body are very limited, it is unrealistic to accommodate all the tomato luxury that the garden is full of this season, which means we take out an old grandmother’s notebook from the stash and begin to create according to her recipes - time-tested and more than one generation of eaters.

So, tomato paste recipes.

Tomato paste for the winter - basic recipe

No one can do without this sauce: to make it bright, rich and “correct”, you need the best tomato paste. The best is usually home-cooked, so in anticipation of winter you just need to roll up five to seven liters of this product!

Ingredients:

• 3 kg of ripe tomatoes;
• 2 onions;
• 100 g sugar;
• 1/2 cup table vinegar 6%
• salt to taste.

How to make tomato paste at home

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It is better to take tomatoes that are not very juicy - fleshy, elastic, hard, but in no case underripe. The “Slivka” variety is optimal.

Wash the tomatoes, remove spoiled areas. You don’t have to cut out the stalk - we don’t need unnecessary movements, we save our efforts!

We cut the prepared tomatoes into halves (and it is not necessary to cut them strictly vertically, the division here is absolutely arbitrary). Place in a saucepan (preferably enameled), place the peeled onion in it, add half a glass of water (no more), cover with a lid and bring to a boil. Reduce the heat and simmer the contents of the pan for about 15 minutes - the tomatoes should become soft and release their juice.

Grind the cooled mass through a sieve. The cake should contain skins, stalks and seeds. We mercilessly throw it away, and boil the resulting mass over low heat until it reduces in volume by at least 5 times. Stir occasionally to prevent the paste from burning. At the end, add sugar and salt, taste and adjust the taste. Pour in the vinegar, mix and immediately pour into sterilized jars, cover with sterilized lids, roll up, turn over and hide under several blankets until it cools completely. After this, jars of homemade tomato paste can be transferred to the pantry and opened as needed.

• Have you already rolled it up?

Spicy tomato paste in the oven

In addition to borscht, homemade tomato paste significantly improves the taste of sauces for pasta and meat, solyanka and kharcho soup, lasagna and cabbage rolls. Of course, the preparation process will take far from the 10 minutes required to go to the store, choose the treasured jar and pay for it at the checkout, but at the same time, the industrial product does not have one significant advantage - proven quality, a clear understanding of what is included in its composition, and... and, oddly enough, sincerity.

Grandma sometimes cooked tomato paste in the oven - it was easier and relatively faster: while the tomatoes were stewing, she could do a million other things.

Recipe ingredients:

• 4 kg of tomatoes;
• 4 tbsp. l. rock salt;
• 1 tsp. ground black pepper;
• 1 tsp. ground coriander;
• 1 tsp. cinnamon;
• 10-15 clove inflorescences;
• basil, parsley, dill umbrellas and green celery.

How to make homemade tomato paste in the oven

Wash the tomatoes, cut off any spoiled areas, place them in a large sieve, which we place on a pan of boiling water, and boil for about 7-10 minutes. Most likely, you won’t be able to steam the tomatoes at once, so we’ll divide them into several batches.

We rub the softened tomatoes through a sieve, discard the pulp, and mix the resulting mass with salt, pour it into a mold with large sides and place in an oven preheated to 200 degrees. Cook for about 2-2.5 hours, stirring occasionally and checking the thickness. As soon as you understand that everything suits you, add spices. Tie the herbs into a bouquet and also place them in the sauce, trying to “drown” them. Cook for another half hour, then remove the basil, parsley and celery, place the pasta in sterilized jars, cover with sterilized lids, roll up and, turning, cover with several blankets. Leave the paste covered for a day, then store the jars at room temperature in the pantry.

Tomato paste from weighed tomatoes

If for some reason you are not satisfied with any of your grandmother’s recipes, use my mother’s technology - the tomato mass, which then needs to be boiled to a paste, she... weighed out in a piece of thick linen fabric. But I won’t get ahead of myself - the recipe is very successful, it simply cannot fail. Natural tomato paste at home is more than possible, I assure you!

A real housewife should know how to cook a tomato in order to always have a natural dressing for borscht, sauces and many other dishes. Preparing a high-quality product at home is not at all difficult, and the process will take no more than 1-2 hours. But before you cook tomato paste or juice for the winter, you need to master all the intricacies of the preparatory stage, select the right tools, and compare the proposed methods. There are more and more recipes for twists every year, but the simplest versions of such dishes still remain in the leading positions.

Rules for choosing suitable vegetables

The quality of tomatoes affects the taste, texture, shelf life and aroma of the final product. When choosing vegetables for pasta or juice, you should adhere to the following recommendations:

1. The best option for such preparations for the winter is the “Bull’s Heart” variety and its analogues. If you cook products from such fruits, then even at home you can count on getting a thick and rich composition. But slightly watery tomatoes without a pronounced color give a mass that is too liquid and tasteless.
2. It is recommended to use ripe and even slightly overripe fruits for paste and juice. They may be crushed and soft, but this will not reduce the quality of the workpiece.
3. There should be no unripe tomatoes in such dishes at all. No matter how many of them are included in the composition of the final product, this will certainly negatively affect its consistency, color and taste.
4. Housewives are somehow not used to preparing cherry tomato twists, which can be considered a significant omission. The components will all be cut into pieces and processed early on, and the pulp of products of this type is ideal for making paste or juice.

The ideal basis for creating blanks will be components grown in beds under direct sunlight. Greenhouse specimens contain insufficient water and have a characteristic sourness, which affects the quality of the final product. If it is not possible to trace the origin of tomatoes, they at least need to be purchased strictly in season, and not in supermarkets, but in food markets.

Collecting the necessary tools

When creating preparations for the winter, special attention should be paid to the selection of suitable utensils and auxiliary tools. Firstly, when planting tomatoes at home, you need to make sure that everything you need is at hand. Secondly, it is worth making sure the quality of the devices used.

When boiling pasta or juice, you need to pay attention to the following points:

• If the recipe involves infusion and heat treatment, the duration of which does not exceed 1 hour, the container can be aluminum. Otherwise, you will have to choose dishes from a different material (cast iron, iron, enamel), otherwise oxidation processes will begin, negatively affecting the quality of the composition.
• It is recommended to ensure that you have a juicer, which will facilitate the process of separating the juice from the pulp and veins. If there is no such device, you will have to limit yourself to a sieve or colander.

Tip: Housewives who have to close store-bought vegetables for the winter can use one simple trick - after cutting the tomatoes, sprinkle them with a small amount of salt and leave for 15 minutes. This will stimulate the juice to flow and squeeze as much liquid out of the pulp as possible.

• We use glass jars for twists and iron lids.

In addition to the above and the ingredients themselves, we prepare a seaming key and a ladle, with which we will pour the pasta or juice.

Options for preparing tomato paste

Tomato paste can be prepared in a variety of ways, but it is better to use the simplest and most proven recipes. For example, these:

• Traditional tomato cooked on the stove. For 2 kg of ripe tomatoes we take a couple of red bell peppers, a few black peppercorns, bay leaves, salt and sugar (how much depends on the variety of tomatoes and individual preferences). We sort the vegetables, wash them, dry them, remove seeds from the peppers, and cut everything into pieces. Place the mixture in a cooking container and keep it on low heat until it produces juice. Then slightly increase the heating power and boil the composition for 5 minutes. Cool the resulting mass to room temperature, grind through a sieve, remove all excess. Add salt, spices, bay leaves, sugar to the paste, boil for up to 5 minutes, pour into jars and close for the winter.

• Tomato with herbs. For 3 kg of vegetables we take several sprigs of fresh parsley and dill, salt, pepper and sugar, depending on the desired result. We wash and dry vegetables and herbs. Cut out the dense core from the tomatoes and pass through a juicer. Bring the resulting mass to a boil, add spices and sugar (you should not overuse it, this can deprive the paste of its naturalness). Add chopped or torn greens without removing the container from the heat. Particular attention should be paid to how long the composition will boil in total - this figure should not exceed 25 minutes. The resulting product is poured into jars and stored for the winter.

• Original tomato without sterilization. For 3 kg of tomatoes we take 1.5 kg of bell pepper (you can take not only red but also yellow vegetables), 0.5 kg of not very sweet plums, 3 sour apples, salt and sugar to taste. Wash fruits and vegetables, dry them, remove cores, seeds and seeds. Cut the pepper into 4 parts and place in a cooking container. We also send tomatoes, apples and plums passed through a juicer there. Add sugar, salt and spices as desired. Bring the paste to a boil, stirring constantly. After boiling for 10 minutes, pour the mixture into jars and seal for the winter.

Tomato paste prepared using these methods can be stored at home for up to 5 years, you just need to choose a cool place for the jars.

Simple recipes for delicious tomato juice

Today, more and more often, housewives prepare tomato juice not on the stove, but use various modern appliances for this. At home, this saves time and effort.

• In a slow cooker. For 2 kg of small tomatoes we take 300 g of ripe pears and apples (not very sweet), spices (pepper, cinnamon, cloves), salt and sugar to taste. We wash fruits and vegetables, dry them, and clean them of anything unnecessary. Grind the fruits using a juicer and pour them into the multicooker bowl, adding all the spices. Select the “Cooking” mode and set the timer for half an hour. Pour the finished juice into jars and close for the winter.

• In a steamer. For 2.5 kg of red tomatoes, take 0.5 kg of yellow tomatoes and fruits of the “Black Prince” variety. Additionally, we will need parsley, basil and dill, pepper, salt and sugar. We wash and dry vegetables and herbs. We pass all the tomatoes through a juicer. With this approach, it is very important how much pulp is produced at the output, so if there is a special mode on the device, we select it. Mix the juice with chopped herbs, put the resulting mass in a double boiler and bring to a boil. Turn off the device (or remove from heat), add spices, stir. Boil the mixture for another 5 minutes, then pour into jars.

When using the above devices, it is possible to preserve in the final product not only the natural taste of vegetables, but also the maximum amount of vitamins, minerals, fiber and other useful components.

Only at first glance does it seem that preparing tomato juice or paste is difficult and troublesome. In practice, everything does not take so much time if you clearly plan all the work and carry it out consistently. The quality of the product must be constantly monitored. There is no need to be afraid to try the composition, add spices, salt, sugar and even vinegar to it. Only with the help of such experiments will it be possible to achieve a truly ideal ratio of components.

Making tomato juice at home is not as difficult as it seems. Such preparations for the winter are not only very appetizing, but also provide significant benefits to the body. This drink will help people with intestinal disorders, diseases of the nervous system, heart disease, as well as those who want to lose excess weight. It turns out that this product controls metabolic processes in the body, which means it promotes weight loss.

It is self-made tomato juice for the winter without sterilization that will retain all the beneficial qualities of this vegetable and its unique taste.

Benefits of the drink

The benefit of this drink is that it contains many vitamins (A, C, PP) and minerals (calcium, chlorine, iodine, etc.). A set of such useful elements ensures the normal functioning of all internal organs, accelerates metabolic processes in the body, and promotes the rapid elimination of waste and toxins.

Tomato juice is a preventative measure to prevent the development of cardiovascular diseases.

It also has other positive aspects:

1. It contains components that have a positive effect on the production of serotonin. This substance is able to restore the nervous system, especially after stressful situations.
2. The drink fights intestinal microorganisms, inhibits the processes of decay in the gastrointestinal tract and cleanses the body. Tomatoes are well digested and absorbed, and in addition, they are quickly eliminated from the body.
3. Eliminates constipation and other intestinal disorders. It has choleretic and diuretic properties.
4. Recommended for urolithiasis, anemia, and excess weight.
5. Tomato lowers blood sugar levels, so it is recommended for people with diabetes.
6. This product is recommended for use for thrombosis.
7. You can drink it during lactation, but in this case you should make sure that the child is not allergic.
8. Freshly squeezed tomato juice is very useful, acting as a natural antioxidant.

Disadvantages of the drink

There are also some negative aspects of this product:

1. It is worth remembering that if you consume tomato drink in moderation, it will not harm a person. It will have a negative effect on the body if this product is mixed with starch.
2. The drink will lose almost all of its beneficial properties if you mix it with table salt. It is better to replace salt with vegetable oil, mainly olive oil.
3. Spicy tomato juice can be harmful to health, especially if you have problems with the kidneys, liver or stomach.

Standard tomato drink for the winter

To prepare delicious tomato juice for the winter at home, you don’t have to have any culinary talents. Difficulties can only arise when preparing tomatoes. Before chopping, they must be peeled. To do this, the fruits need to be blanched in boiling water for 2-3 minutes.

Any variety of tomatoes is suitable for preparing the drink; the most important condition is that they are fresh, without rot or other defects. Otherwise, the drink will have an unpleasant aftertaste and its shelf life will be short.

If you want to get more drink, choose juicy fruits. Fleshy tomatoes will give the drink a thick consistency and make it more like a sauce.

To prepare tomato juice for the winter, chop the tomatoes, add a little salt and place them on the stove for 15-20 minutes. Afterwards, pour the drink into sterilized containers that are hermetically sealed.

To cook tomato juice according to GOST, you need to prepare the following products:

• 1 kg of tomatoes;
• 0.5 tsp salt.

To prepare a delicious drink, you need to do the following to preserve tomato juice:

1. Rinse the tomatoes thoroughly. Using a sharp knife, make a shallow cut on each tomato. After that, they are placed in a separate container and filled with hot water.
2. After standing for 2-3 minutes, the water is drained and the peels are removed from the tomatoes. The place where the stalk is attached is cut off, this is where all the harmful nitrates accumulate. After this, the tomatoes are cut into slices and crushed in a way convenient for every housewife.
3. The liquid is poured into the pan and salt is added. The mass is cooked for 15-20 minutes.
4. Don't forget to skim off the foam that forms during the cooking process.
5. After this, the liquid is poured into pre-sterilized glass containers and screwed. Next, turn the jars upside down and wait until they cool completely. If there are no leaks, they can be moved to the pantry or another place where the screws are stored.

You can prepare tomato juice without salt, but the taste will not be very pronounced.

Preparing jars

It is very important to properly prepare jars for preparing tomato juice at home. Before washing and sterilizing them, carefully inspect each container. There should be no cracks or chips on it.

Banks are sterilized in the following ways:

• use an aluminum circle on a container of boiling water;
• use a grate from a device for boiling manti;
• Place in an oven preheated to +150°C.

Jars with a capacity of 1 liter are sterilized on average for 15 minutes, two-liter containers - 20 minutes.

When the tomato drink is closed and the jars are carefully folded with the lid down, cover them with a warm blanket or blanket until they cool completely. If even a small amount of liquid leaks out, then you should definitely change the lid on the jar.

After the canned product has completely cooled, it must be stored in a cool place.

Selection of tomatoes for juice

The question of how to make good quality tomato juice at home can be answered unequivocally: choose the most ripe, juicy and red tomatoes. They should taste sweet. Yellow and green tomatoes will not make a good drink. Unripe and overripe fruits are not suitable. If the canned tomatoes are unripe, the drink will acquire a bitter taste; with overripe fruits, the juice will become tasteless. If you are preparing juice as a seasoning for dishes, you do not need to make it liquid. It is more convenient to prepare tomato juice for the winter using a juicer. It's much faster than making the drink by hand.

For 1 liter of finished juice it takes approximately 1.5 kg of tomatoes. According to the standard, tomato juice is prepared through a juicer with the addition of a small amount of salt, but if your family has already formed certain preferences for the production of the drink, then you can add sugar, spices to taste, or combine tomatoes with other vegetables.

Recently, more and more housewives prefer to prepare tomato juice in a juicer for the winter. The tomatoes are steamed in it, which preserves most of the nutrients. How long to cook tomato juice in this way, especially from tomato paste, depends on the specific recipe.

Preparing tomato juice for the winter with vinegar

This recipe for tomato juice for the winter will allow the drink to be stored for a long time.

To make the drink, observe the following proportions:

• 1 liter of pre-prepared homemade juice;
• 1 tbsp. vinegar;
• 1 tsp salt;
• 1 tbsp. Sahara.

Prepare the drink as follows:

• all ingredients are mixed;
• the mass should boil;
• While the juice is boiling, I sterilize the jars for 10 minutes;
• the juice is poured into jars, the lids are screwed on, and the containers are left under a warm blanket until they cool completely.

If you cook tomato juice without a juicer, the fruits are first scalded. After that, the peel is removed from them, then they are crushed using a meat grinder, and the juice is squeezed out of the tomato pulp through a sieve.

Tomato juice with the addition of allspice

For this recipe you will need the following products:

• 1.5 kg of tomatoes;
• 4-5 grains of allspice;
• salt to taste;
• 5 bay leaves.

How to prepare tomato juice:

1. Tomato fruits are washed well.
2. They are cut into pieces, unnecessary tails are cut off.
3. The workpiece is ground using a blender.
4. The resulting mass is poured into a saucepan.
5. Then all the pulp is ground through a metal sieve.
6. The liquid is placed on the stove.
7. Other products are added there.
8. After boiling, the mixture remains on the fire for another 10 minutes.
9. The jar is sterilized using steam.
10. After this, the brewed hot drink is poured into it.
11. All containers with juice are wrapped in a blanket until they have completely cooled down.

Such a hand-prepared drink cannot be compared with what is made at the factory.

Tomato juice with garlic added

This juice is made from a large number of tomatoes. Take 11 kg of tomatoes at once. The sequence of work is the same, i.e. First, the fruits are washed, the stalks are removed, then the tomatoes are cut into slices.

After this, all the ingredients are placed in a juicer, thanks to which juice is obtained without pulp. Then place the pan with the drink on the fire. You need to carefully monitor how much such juice is digested. When the mass boils, the heat must be reduced.

7 tbsp is added to the juice. salt (about 175 g) and a little sugar. For a pleasant taste, 400-700 g of this product is enough. The juice is cooked for another 5-10 minutes. Then chopped garlic (3-4 cloves) is added there.

Then you will need vinegar (9%), take it in the amount of 275 g. Now it’s time for seasonings. For 11 kg of tomatoes you will need:

• 30 grains of allspice;
• 10 clove buds;
• a little red pepper;
• cinnamon to taste;
• just a little bit of nutmeg (on the tip of a knife).

After adding seasonings, cook the juice at home for another 15 minutes. After this, it is poured into sterilized jars.

Recipe for tomato juice through a meat grinder with sweet bell pepper

Delicious tomatoes go well with bell peppers. Therefore, this product is also present in the recipes of many dishes with tomatoes.

To produce the drink you will need the following ingredients:

1. 1 bucket of tomatoes.
2. 3 pieces of sweet bell pepper.
3. Garlic - 3-5 cloves.
4. 1 onion.

Rolling sequence:

1. Vegetables are washed and cleaned of unnecessary components.
2. Tomatoes trimmed from the stems are doused with boiling water and immediately immersed in cold water, this is how the peel is removed. All tomatoes are peeled.
3. The bell pepper is cut and the seeds are removed.
4. The onion is cut into small pieces.
5. All prepared ingredients are passed through a meat grinder.
6. The mass is filtered through a metal sieve or squeezed out using gauze.
7. The resulting liquid is placed on the fire and brought to a boil. If the fruits are overcooked, there will be less drink left.
8. After this, the tomato drink is poured into containers sterilized by steam or in the oven, they are screwed with metal lids and left under a warm blanket to cool.

Tomato juice using basil

If you add basil to tomato juice, the drink will become very aromatic and acquire an unusual green taste. Preservation involves the use of overripe fruits. But make sure that there is no rot on them. Basil is used both fresh and dried.

What you need to make tomato drink:

• 4-5 kg ​​of fresh tomatoes;
• 1 bunch of basil;
• 50-100 g table salt;
• 100 g sugar.

Step-by-step instructions on how to cook tomato juice with basil at home:

1. At the beginning of preparation, the same steps are performed as for other types of tomato juice. The tomatoes are washed and cut, the stalks need to be removed.
2. First, pass the vegetables through a meat grinder, then use a blender or juicer to obtain pure juice.
3. If there are seeds and peel left, you should also grind the liquid through a sieve. But if it doesn't bother you, leave it as is.
4. After this, the prepared mass is placed on the fire for 20 minutes. It can be overcooked, so you need to carefully monitor the time.
5. During this time, the jars and lids are prepared for screwing. The jars are sterilized by steam or in the oven, and the lids are boiled in water for several minutes.
6. A few minutes before removing the juice from the heat, add salt, sugar and basil. If you take this herb in dried form, then you will need a little of it, because... dried basil has a stronger smell than fresh basil.
7. Then the drink is poured into cans and screwed on with metal lids.
8. At the final stage, as in other recipes, the jars are turned over and wrapped until they cool completely.

Tomato juice with dill

Dill also gives tomato drink a special taste and aroma.

Here's how to make your own tomato juice for the winter with the addition of dill:

• 2.5 kg of overripe tomatoes;
• 1.5-2 bunches of dill;
• 120 ml table vinegar (6-9%);
• 30 g sugar;
• 15 g fine salt;
• 5 bay leaves.

How to brew the drink:

1. The fruits are washed and all inedible parts are removed. To obtain pure juice, the fruits are first minced in a meat grinder, then ground through a sieve, and finally the drink is squeezed through cheesecloth.
2. Now pour the juice from the tomato into a thick-bottomed pan and immediately add salt and sugar.
3. When they are completely dissolved in the liquid, vinegar is added and the drink is placed on low heat to simmer for a quarter of an hour.
4. During this time, the dill is prepared, washed, and unnecessary parts are cut off. Then the bunch is crushed and, together with the bay leaf, is dropped into boiling juice.
5. After this, the juice is poured into sterile jars, still warm. They are twisted according to the standard pattern.
6. In the same sequence, you can prepare tomato juice for the winter at home with the addition of celery instead of dill, you will also get a very interesting taste. In addition, celery is rich in vitamins, gives vigor and charges you with positivity for the whole day.

Adding beet and apple juice to a tomato drink

For 2 kg of tomatoes prepare 1 liter of apple juice and 200 ml of beet juice.

The work sequence begins with washing the tomatoes and chopping them. Use a juicer to make tomato juice.

Add apple and beet juice to the pan with tomato juice. When the mixture boils, pour the liquid into the jars. In winter you will be glad to have this drink, because... it contains a lot of useful elements, minerals and vitamins. And it is done without difficulty.

Tomato juice from tomato paste: recipe.

There are times when there is no time to prepare a tomato drink for the winter. But you can use high-quality tomato paste. A drink made from it, of course, will not be as healthy as one made with your own hands from fresh tomatoes. But the taste is not inferior to a canned product, and the price will be cheaper than a ready-made store product.

To solve the question of how to make tomato juice from tomato paste, one condition must be met: to prepare a tomato drink from the finished paste, it must be of high quality and consist only of tomatoes without adding other ingredients.

It is not difficult to prepare tomato juice from tomato paste; just dilute 1-2 tsp in a glass of water. concentrated mass.

Conclusion

Thus, preparing tomato juice at home is quite simple. But if on cold winter days you want to drink a delicious, fortified tomato drink, you will have to work hard in the summer.

Tomato preparation is an essential component of the winter meal, which almost no family can do without. is a unique product whose taste can be enjoyed all year round. They are used to prepare many appetizers, sauces and even desserts. Tomatoes in their own juice, pickled tomatoes, pickled, salted, tomato juice, dried tomatoes, tomato jam - this is what can be quite easily made from tomatoes for the winter, following the recipes that we will consider below.

How to dry tomatoes for the winter

Dried tomatoes are a traditional ingredient in Italian cuisine, indispensable for making pizza, various types of bruschetta, pies, soups, sauces and dressings. This type of blank is not very common in our country and is just beginning to gain popularity. Dried tomatoes retain their naturally vibrant flavor, especially if you add spices. When properly prepared, dried tomatoes can be stored for up to a year.
To make a preparation of dried tomatoes for the winter, you need to choose small, well-ripened, juicy fruits, without spots or rot. The most suitable for drying are not, but. For drying, it is better to take red plum tomatoes, as they retain the largest amount of pulp. Before drying, wash the tomatoes, remove the stems and cut them in half, removing the seeds with a spoon.
Do not cut off the peel - it contains all the useful substances that give the characteristic tomato taste. Sprinkle the tomatoes with salt and a mixture of herbs and place on baking parchment.
You can dry it in the open sun or in the oven. The first option is mainly used by Italians; it is more convenient for those who live in private houses.
This is the best way of drying, so the tomatoes retain their natural rich taste and aroma. Can be dried in the oven - 3-3.5 hours, at 120-150 degrees. After drying, place the blanks in sterile jars and fill them with your favorite vegetable oil - olive, sunflower, etc.
You can add chopped dried tomatoes for taste and piquant aroma.

All about freezing tomatoes for the winter

Freezing is one of the most convenient ways to prepare tomatoes for the winter. , After all, at any moment there are vegetables at hand that have retained their entire range of nutrients and integral form. In addition, you don’t have to spend money and buy winter greenhouse tomatoes, which do not have such a bright, juicy taste as those grown in the summer under the open sun.
Frozen tomatoes retain their fresh taste and in a salad you can’t tell them apart from summer tomatoes. There are two options for freezing tomatoes: whole fruits and tablets. The advantages of the first method are that whole frozen tomatoes last longer and can be added to salads or served sliced. For freezing, you need to choose firm and ripe fruits, without damage, of medium size.
Each one needs to be thoroughly washed, dried, laid out in one layer on a board and placed in the freezer. After a few hours, when the tomatoes are well frozen, transfer them to a frozen food storage bag and put them back in the freezer. These tomatoes can be stored for a year.

Freezing tomato tablets is a more time-consuming method. However, with this preparation you won’t have to think about what to cook from tomatoes for the winter; this is an ideal additive for borscht, pasta or sauce, which does not require defrosting and slicing. There is no need to peel tomatoes before freezing, and it is also not necessary to use only whole fruits.
Wash the tomatoes, cut into cubes, add greens and red and grind in a meat grinder or blender. No need to add salt. Pour the tomato puree into freezer molds (ice molds, muffins, etc. are suitable) and place in the freezer.
Once the tomato mixture is well frozen, remove it from the ramekins and place it in frozen storage bags. They can also be stored for a year.

– a traditional appetizer for any winter table, everyday or festive. Rolling up tomatoes for the winter is not difficult; almost every family has its own special marinade recipe, which is passed down through the female line.

There are many methods of pickling using additives and various: allspice, leaves of fruit trees, etc. Let's look at the simplest way to pickle tomatoes. For 2 kg of vegetables you will need a liter of water, 2 large spoons of sugar, 1 spoon each of vinegar and salt, black peppercorns, a couple of cloves of garlic, several stalks, leaves, etc.

Prepared tomatoes, thoroughly washed, need to be pricked at the stem with a toothpick so that they do not crack after pouring boiling water. Sterilize the jars (pour boiling water over them), place prepared and washed leaves on the bottom, and place tomatoes on top. Pour boiling water, cover with lids and leave for half an hour. Then pour the water from the cans into the pan, add sugar and boil again. Pour 1 spoon into jars. vinegar, then boiling marinade and tighten the lids with a seaming wrench. Turn the jars over, wrap them in a warm blanket and let cool.

Did you know? For beauty, you can add thinly chopped green bell peppers, onions or carrot rings to the jar.

How to pickle tomatoes

You can make tomato pickles for the winter. This does not require special skills, nor does it require a large storage space, because you can pickle tomatoes not only in jars, but also in large buckets or tubs. To prepare these tomatoes, place in the selected container more herbs, pre-washed: with umbrellas, leaves,.
Then place the washed tomatoes (2 kg) and pierce them several times at the stem with a toothpick.
It is better to take ground tomatoes, hard ones like “cream”. Place peeled and chopped garlic, about half a large head, cover with horseradish leaves. Prepare the brine: add 6-7 tablespoons of salt and 3 tablespoons of sugar to hot water (2 liters) and boil.
Pour hot (not boiling) brine over the tomatoes and leave for 3 days, covered, at room temperature. When the brine becomes cloudy and bubbles, transfer to a cool place. After 7-8 days you can try.

Important! The secret to great salted tomatoes is a very salty and bitter brine. It must taste absolutely disgusting. Don't worry, this won't spoil the tomatoes, they will take as much salt as they need.

Preparations made from chopped green tomatoes for the winter are very tasty. . Green or pink tomatoes of any variety are used, “cream” is best. You need to take 3 kg of tomatoes, wash them, cut them into pieces.
For the dressing, chop 2 large cloves of garlic, hot pepper into rings (to taste), large bunches of dill and parsley. Place the tomatoes with the dressing in a large container - a pan or bucket, and pour in 150-200 grams. vegetable oil. Cover with a lid that will cover the tomatoes themselves, and not the container with them, and place the press on top. You can eat these tomatoes within three days.

Preparing tomatoes in paste or ketchup

Ketchup is everyone's favorite sauce that goes with all dishes. It can be hot, spicy, aromatic, or just tomato-y. It’s easy to prepare such a sauce at home, and it turns out much tastier and healthier than store-bought. You can cook it with the addition of pieces of other vegetables or make it hot, spicy, fragrant, simply by adding your favorite seasonings.

Consider a recipe for classic ketchup without additives. To prepare it, take 3 kg of tomatoes, ripe, without damage, half a glass of sugar, 1 tbsp salt, black pepper, herbs - dill, parsley, etc.
Wash the tomatoes, chop finely, place in a saucepan and cook for 15 - 20 minutes over medium heat.
Then rub the tomatoes through a sieve and continue to cook the resulting tomato puree for an hour over medium heat until it thickens.
Make a bag out of gauze, put all the spices and put them in the tomato mass. Add salt and sugar, then simmer for another 10-15 minutes over low heat. Ketchup can be stored for the winter, poured into sterilized jars, or eaten immediately after cooling.

Tomato paste is prepared using the same principle - a dressing for borscht and other dishes. There is no need to season it with spices, just add salt and 1 tbsp. l. vinegar. The resulting mass is rolled into sterilized jars, turned over and left to cool completely. After which it is transferred to a cool place.

Preparing tomato juice for the winter

Tomato juice is also a very popular and healthy option for preparing tomatoes. This juice contains a large amount of vitamins (A, B, C, E, PP), as well as magnesium, iodine, iron, calcium, phosphorus and others.

Making tomato juice is quite simple. One liter of juice will be obtained from one and a half kilograms of tomatoes. You need to take tomatoes of one variety, wash them thoroughly, cut out the stems, cut them and grind them in a meat grinder. Place the resulting tomato mixture in an enamel bowl, let it boil, then rub through a sieve to obtain a juice of uniform consistency (you can use a special juicer). Then bring the juice to a boil again and cook for 5 minutes over low heat. Pour, twist, turn over and let cool. Tomato juice should be stored in a cool place.

How to make jam from tomatoes

It turns out that not only pickles can be made from tomatoes for the winter. Tomato dessert () is also a very unusual and tasty delicacy. All types and varieties of tomatoes are suitable for its preparation, the main condition is that they must be ripe and red. Wash the tomatoes and squeeze them in a juicer. Add sugar (1 kg/1 kg tomatoes) and leave to brew overnight. This is necessary so that the sugar melts and the tomatoes release their juice. After this, boil the mixture over medium heat for about an hour. Take one medium one, grate the zest and squeeze out the juice. Add the juice and zest to the jam and simmer for another half hour. Once cooled, pour into sterile jars and cover with plastic lids. Tomato dessert is ready to eat!

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Many inexperienced housewives think that canning is a very labor-intensive process that requires special culinary talents. However, we will tell you about a simple recipe on how to cover a delicious tomato for the winter.

Ingredients:

• parsley – 1 bunch;
• bell pepper – 300 g;
• carrots – 300 g;
• fresh tomatoes – 5 kg.

Preparation

1. Homemade tomato for the winter

Ingredients:

• tomatoes – 1.4 kg;
• salt - to taste.

Preparation

Ingredients:

• water – 4 l;
• cream tomatoes – 4.2 kg;
• vinegar 9% - 1 glass;
• salt – 4 tbsp. spoons;
• black pepper - to taste;
• sugar – 1 glass.

Preparation

This is a completely simple recipe for perfect tomato juice, prepared and preserved for the winter at home. It is prepared WITHOUT a juicer and WITHOUT sterilizing the finished product (we only sterilize jars).

How to cook tomatoes for the winter

Ingredients

• tomatoes and only tomatoes.

If the tomatoes themselves are tasty, then there is no need to add salt, sugar and spices to the juice. You will also need a sieve with NOT the smallest holes, such that the tomato pulp can pass through freely, but the seeds are retained. You can buy this in almost any hardware store or supermarket section.

Recipe for making tomato juice for the winter

1. We sterilize empty, clean jars in any way convenient for you. Sterilize the lids. The dishes are ready.
2. Put a pot of water to boil.
3. Wash the tomatoes.
4. Dip each tomato in turn into boiling water for a minute and remove the skin, discarding the skins. If you don’t peel the tomatoes, there won’t be any juice, but you understand... We only need juice and pulp, without any skins or seeds.
5. Chop the skinned tomatoes as finely as possible and put them in another pan. The juice that leaked onto the cutting board goes there.
6. Place over medium heat and bring to a boil, stirring frequently.
7. Take another pan, clean, and put a sieve on it.
8. Place some of the tomatoes in a sieve, press with a masher, discard the seeds, add the next ones, and so on until the boiled tomatoes are gone.
9. Bring the tomato juice to a boil, reduce the heat to low and let simmer very quietly for 3 minutes.
10. Pour the boiling juice into HOT sterilized jars to capacity, and immediately seal them with sterile lids for the winter. Turn it upside down and under the fur coat until it cools.

Tomato juice is ready. Bon appetit to you this winter!

If you didn’t use a dirty spoon to get into the juice when preparing it, then this tomato juice will sit under your table without sterilization until you drink it :)

PS: I already feel that now questions will start pouring in, why remove the skins if it’s still through a sieve. Having tried to do this together with the skins, you will immediately come to the answer, but it will be too late, so keep in mind: your skins will clog the sieve and complicate the process so much that you will then swear not to bother making tomato juice at home again, but without skins everything will go smoothly.
And another reason why you shouldn’t use a juicer: a bad juicer will clog up the seeds and skins, so you have to stop halfway and wash everything; and a good one grinds everything together with the bones, which, in turn, greatly spoil the taste of the juice.

And finally, not everyone has extra tasty tomatoes; some have to make juice for the winter from ripened ones “in felt boots.” So then you just need to add 2 level teaspoons of salt and 2 teaspoons of sugar to such tomato juice per 1 liter of juice, and boil with salt and sugar. It will be stored better and tastier this way :)

A simple tomato recipe for the winter will help saturate your body with the necessary minerals, which, unlike other preserves, is quite suitable for novice cooks.

A simple tomato recipe from fresh tomatoes for the winter

Many inexperienced housewives think that canning is a very labor-intensive process that requires special culinary talents.

Tomato for the winter - a simple recipe

However, we will tell you about a simple recipe on how to cover a delicious tomato for the winter.

Ingredients:

• parsley – 1 bunch;
• bell pepper – 300 g;
• bay leaf, black peppercorns, salt - to taste;
• carrots – 300 g;
• fresh tomatoes – 5 kg.

Preparation

1. Cut the juicy tomatoes into large slices, after removing the stem, and puree them using a blender.
2. Transfer the resulting slurry to a saucepan (necessarily enameled to avoid oxidation of the material during the cooking process) and place on the lowest possible heat.
3. While cooking, grate the carrots using a fine grater, cut the pepper into half rings, and finely chop the parsley.
4. According to this simple homemade winter tomato recipe, carrots and peppers are added after boiling the tomato mixture for half an hour.
5. Salt, add black pepper and bay leaf broken into small pieces.
6. Boil the tomato for another quarter of an hour, pour into carefully sterilized jars and seal.

A simple seedless tomato recipe for the winter

Not all gourmets like canned tomatoes with tomato seeds, since they cannot be completely ground with a blender or meat grinder knives. But this simple recipe for preparing tomatoes through a meat grinder for the winter will allow you to get natural and incredibly tasty tomato juice, which is used both in preparing a variety of main courses and as an independent drink.

Ingredients:

• tomatoes – 1.4 kg;
• salt - to taste.

Preparation

1. Wash the tomatoes, cut them in half, and then cut out all the crushed and rotten areas, as well as the stems.
2. Grind vegetables in a regular or electric meat grinder.
3. Rub the resulting slurry through a sieve, first with large and then with small pores until a completely homogeneous consistency is obtained.
4. Pour the juice into an enamel container, put it on the fire and wait until it boils.
5. Boil for 8-10 minutes, stirring constantly, until the abundant foam on top completely disappears.
6. Immediately pour the boiling juice into sterilized jars, roll up and turn upside down until completely cooled, covering with a blanket.

A simple tomato recipe for the winter without sterilization

Typically, canning requires sterile containers. But in this simple tomato recipe for the winter, you can do without cooking or immersing the jars in boiling water, so it will allow even the busiest housewives to find more time for themselves and their families.

Ingredients:

• water – 4 l;
• bay leaf – 2 pcs. per liter jar;
• cream tomatoes – 4.2 kg;
• vinegar 9% - 1 glass;
• salt – 4 tbsp. spoons;
• black pepper - to taste;
• sugar – 1 glass.

Preparation

1. Wash the tomatoes and place them in jars.
2. Pour boiling water over and leave to stand for 10 minutes.
3. Drain the liquid and pour boiling water over the tomatoes again for about a quarter of an hour.
4. Pour sugar into the water, add salt and place over relatively high heat.
5. After boiling, add vinegar and remove the marinade from the stove.
6. Drain the liquid from the jars of tomatoes, place bay leaves and black pepper in them and pour in the marinade.
7. Roll up the jars, immediately turn them upside down and cover with a warm cloth until cool.

Tomatoes are a valuable product that is used to prepare various dishes. You can make juice from them and, when consuming it, replenish your body’s reserves with calcium, sodium, magnesium, potassium and many vitamins. Therefore, you need to know how to cook tomato juice. Moreover, it can be prepared for the winter and not only drunk, but used to prepare borscht.

All we need to make tomato juice is ripe, fleshy tomatoes.

Tomato recipes for the winter through a meat grinder

The fruits must not be spoiled or overripe. The most ideal option is freshly picked from the bush. There are several options for how to cook tomato juice.

Tomato juice for the winter recipe No. 1

1. In order to cook tomato juice according to this recipe, grind the tomatoes using a meat grinder or juicer.
2. Place the tomato mixture for juice in an enamel pan and boil for 20 minutes.
3. If the resulting tomato juice is closed for the winter, it is immediately poured hot into sterilized jars and sealed. Cans of tomato juice should be stored at a temperature no higher than 12 degrees.

Tomato juice for the winter recipe No. 2

In order to cook tomato juice according to this recipe, take the following (for 4 liters of juice):

• tomatoes 11 kg;
• sugar 700 grams;
• salt 175 grams;
• vinegar essence 1 tbsp. spoons;
• garlic 2 cloves;
• allspice 30 grains;
• ground red pepper 5 grams;
• cloves 5 buds;
• cinnamon 30 grams.

How to prepare tomato juice for the winter?

1. We wash the tomatoes to make tomato juice, cut them and grind them in a juicer or meat grinder.
2. Place the resulting mass in an enamel pan and put on fire. Do not fill the pan with tomato juice to the top, as tomatoes tend to foam a lot.
3. Cook the tomato juice over high heat for 40–60 minutes.
4. 10 minutes before the end of cooking, add salt and sugar. Stir well and as soon as they dissolve, add vinegar essence and all the spices. After this, boil the tomato juice for a few more minutes.
5. Pour hot tomato juice into sterilized jars and roll up the lids.

Tomato juice for the winter recipe No. 3

1. Such juice must be boiled in order to preserve all its valuable substances. As in previous options, the tomatoes are ground.
2. Next, the tomato mass is brought almost to a boil - up to 95 degrees and immediately poured into jars.
3. Cans of tomato juice are sterilized. For liter jars this will take 20 minutes, for two liter jars - 30 minutes and for three liter jars - 40 minutes.
4. This tomato juice is not only very healthy, but also useful for those who are on a diet. After all, the caloric content of a tomato is only 23 kilocalories per 100 grams.

Tomato juice for the winter

So autumn has come. The children have gone to school, but it’s too early to rest, we need to properly prepare for winter. And first of all, you should prepare as much tomato juice as possible for the winter. It would seem that juice is not food, and you wouldn’t have to worry too much, but in fact, tomato juice, especially with pulp, is the number one product. It is necessary for borscht, it is also necessary for tomato sauce, and how many delicious dishes are prepared with the same tomato juice, not to mention the benefits of tomato juice, that it would not hurt to drink it regularly. Therefore, don’t be lazy and be sure to preserve tomato juice for the winter. I offer a very simple and quick recipe for tomato juice, without sterilization, without vinegar and other preservatives, even kids can drink it.

Other recipes for tomato preparations:

Ingredients:

(Yield: 2.1 liters of tomato juice)

• 3 kg. ripe tomatoes
• 1 tbsp.

  The best recipes for tomato juice through a meat grinder for the winter

  salt (optional)

Galina 09/06/15
Yesterday I made five cans of tomato juice according to your recipe. Unfortunately, I don’t have a juicer, so I pureed the tomatoes through a large colander. This is much faster than through a fine sieve. Of course, all the seeds slipped through along with the tomato pulp, but I think that’s not a big deal. I remember that my grandmother in the village also made tomato juice with seeds. As a child, I even liked it when they clicked on my teeth.

Alyona
Galina, preparing tomato juice with or without seeds is a personal matter for each housewife, as they say, not for everyone. The seeds have absolutely no effect on the quality of the juice itself.

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How to close a tomato for the winter?

Unfortunately, the season of fruits and vegetables is coming to an end and it’s worth thinking about the fact that it’s time to close up the tomato plant for the winter and how to make everything better and tastier.

How to close a tomato for the winter through a meat grinder - a simple recipe

Ingredients:

• fleshy (ripe) tomatoes – 9 kg;
• kitchen salt - 1 dessert spoon.

Preparation

Wash the tomatoes thoroughly in cold water. Carefully cut out the spaces from the stalks, and cut the fruit itself with a sharp knife into 6-8 slices. When all the vegetables have been processed, turn on the meat grinder with a fine sieve and pass all the prepared tomatoes through it. Pour the tomato into two five-liter pans (this is faster) and place them on the switched on burners of the stove. As soon as we notice that the tomato is approaching the boiling stage, prepare a slotted spoon and, when it boils, use it to skim off a large amount of the resulting foam. Next, reduce the heat to a minimum and add half a dessert spoon of salt to each pan. Cook our tomato in this mode for about 12 minutes. Turn it off and pour it hot into sterile glass jars. Cover with lids (sterile) and screw them all the way.

How to properly cover a tomato for the winter with borscht?

Ingredients:

• red tomatoes – 5 kg;
• red bell pepper – 1 kg;
• salt – 1/2 tbsp. spoons.

Preparation

Often in winter, borscht lacks the aroma of bell pepper. Therefore, we suggest canning tomatoes with this particular vegetable. The pepper will taste completely imperceptible, but the aroma will be divine.

So, wash the tomatoes and red bell peppers. From the tomatoes we cut out the places we don’t need from the stalks and chop the fruits into slices, and from the pepper we remove the stalks and seeds and divide the vegetable into 4-5 longitudinal slices. Place the pepper in a saucepan, fill it completely with water and place everything on the stove. When the water boils, blanch the pepper slices in it for 4-5 minutes, and then put them in a colander and rinse them with cold water. Now quickly, quickly peel the pepper and pass its pulp along with the tomatoes through the finest sieve of your meat grinder. Add salt and put everything on the stove and cook for 18 minutes, not missing the moment to remove the foam. Pour the aromatic tomato into oven-fried jars and seal each container with a roasted lid. Turn all the jars over onto their lids and wait to cool.

How to seal tomato juice for the winter?

Ingredients:

• tomatoes – 7 kg;
• table salt – 3 teaspoons.

Preparation

We prepare the tomatoes properly and divide them into slices. In order to get pure juice from our tomatoes, we take a juicer, select a strainer with larger holes and skip all the available tomatoes. If the tomatoes are very fleshy and watery, then it happens that the separated cake comes out quite juicy. Therefore, when all the tomatoes are twisted, we collect the released pulp and pass it through the juicer. Now we have completely dry waste and good, clean juice. Add table salt to it and place the saucepan with juice on the switched on stove burner. At the moment the tomato juice boils, remove the foam that has risen high, reduce the flame and cook for no more than 15 minutes. We pour the juice into glass containers, which we sterilize over steam and roll them up with lids boiled in this water. We turn each jar upside down and only after they have cooled do we put the tomato juice into the pantry or cellar.