Winter preparations should be varied, along with the usual recipes, it is worth trying something original. An interesting solution is tomatoes in tomato juice, which can be served as a snack, added to soups or vegetable stews.
Tomatoes in their own juice: advantages and cooking features
Canned tomatoes with their own juice are the ideal solution for plot owners who need to process large crops as quickly as possible. The advantage of this method is the ability to use not only selected tomatoes, but also not very successful specimens - dented, unripe, too small or large. All the substandard is used for juicing, and selected strong tomatoes of the same size are placed in jars as a whole.
To make canned food tasty, it is important to choose tomatoes that are not affected by rot or spoilage. It is advisable to put tomatoes of the same degree of maturity and approximately equal size in one jar. You can take any tomatoes: early and late ripening, red, pink, yellow, green and even black. Most recipes don't use vinegar: tomato juice contains enough acid for preservation. An obligatory component is granulated sugar, it makes the taste more subtle and balanced.
Tomatoes are preserved along with the skin, but some recipes involve removing it. In this case, the vegetables are especially delicate in taste. Tomato filling can be made from substandard tomatoes or from concentrated products bought in the store: juice, pasta, sauce. The filling must be prepared just before the cans are rolled; within an hour after squeezing out the juice, it begins to deteriorate. Additional flavoring nuances will be added by spices: black or allspice, bay leaves, cinnamon, cloves, garlic, dill umbrellas, black currant leaves.
Ready-made canned food can be served as a stand-alone snack, added to vegetable stews and soups, used to make sauces and gravy. The calorie content of the preparations is moderate, while tomatoes are rich in fiber, lycopene, vitamin C, potassium and other valuable trace elements. The exact amount of calories depends on the specific recipe.
Tomatoes in tomato sauce for the winter: a classic version
Canned tomatoes are distinguished by their natural taste and aroma, which are not interrupted by hot spices. The proportions of sugar and salt can be changed depending on the variety of tomatoes. It is preferable to use fully ripe late-ripening fruits, their aroma is more intense. The thinner the skin, the tastier the canned food will be.
Ingredients:
- 1 kg of ripe, dense tomatoes (small or medium);
- 800 g of substandard overripe tomatoes for juicing;
- 30 g salt;
- 30 g sugar;
- 1, 5 Art. l. table vinegar.
Wash and dry the tomatoes. If desired, remove the skin from the fruit. To do this, make a cross-shaped incision on each tomato, pour boiling water over the fruits for 1 minute. Take out the tomatoes and carefully peel them off. Place vegetables in pre-sterilized and dried jars.
Wash tomatoes intended for juicing, cut into pieces, removing the stalks and damaged areas. Place prepared vegetables in a large saucepan and place on the stove. Heat until fruits are soft and juiced. Cool the tomatoes slightly, then grind through a sieve. The seeds and skins will remain on the net. You can skip the fruits through a juicer, this will significantly speed up the process.
Return the tomato puree to the saucepan, add salt and sugar. Bring the sauce to a boil, reduce heat, cook for 5 minutes without covering. Pour in vinegar, stir. Pour the hot tomato puree over the tomatoes in the jars and tighten the lids immediately. Turn the containers over on a towel, wrap them in a blanket and leave to cool completely. You can store canned food in any cool dark place; it is not necessary to put them in the refrigerator.
Vinegar-Free Tomatoes in Pasta Sauce: Step-by-Step Preparation
The recipe is suitable for those who do not grow their own vegetables and do not have enough substandard tomatoes for processing. For pouring, ready-made paste is suitable, which is diluted with filtered or bottled water. It is advisable to choose a natural product without dyes and flavors.
Ingredients:
- 1.5 kg of ripe, strong, medium-sized tomatoes;
- 500 g of finished tomato paste;
- 1 tbsp. l. Sahara;
- 1 tbsp. l. salt.
Prepare the fill. Put tomato paste in a saucepan, pour 3 parts of filtered water, stir thoroughly. Bring the mixture to a boil, add sugar and salt, cook for 15 minutes over moderate heat. Put the washed and dried tomatoes in sterilized jars, filling the containers along the "shoulders".
Pour the prepared tomatoes with hot sauce. Place the jars in a pot of water, placing a wooden circle on the bottom. Liter cans are sterilized for 10 minutes, two-liter cans - 20, the time is counted from the moment the water boils. Remove containers with tongs, roll up lids, turn over and wrap with a towel or blanket. After complete cooling, remove the canned food for storage.
Spicy tomatoes in tomato sauce: a step by step recipe
Various spices add originality to the blanks. Tomatoes with cinnamon, cloves and peppers will be an excellent cold appetizer; they can be used to make an interesting sauce for pasta or potatoes. For cooking, you can take vegetables of varying degrees of maturity, the size of tomatoes is also not important.
Ingredients:
- 8 kg of ripe tomatoes;
- 1 liter of homemade or commercial tomato paste;
- 4 tbsp. l. Sahara;
- 6 tbsp. l. salt;
- 9 pieces of cloves;
- half a cinnamon stick;
- bay leaf (one per jar);
- black peppercorns.
Wash the tomatoes, cut each fruit and cover with hot water. Carefully remove the peel, arrange the tomatoes in sterilized jars. Dilute homemade or purchased tomato paste with warm boiled water, stir well so that there are no lumps left. Pour the sauce into a saucepan, place on the stove, and bring to a boil. Add sugar and salt, mix well. Put cloves and cinnamon in a linen bag, put in a saucepan, cook for 15 minutes.
Put 1 bay leaf and a couple of black peppercorns in each jar. If desired, you can add a dill umbrella or 2-3 pre-washed black currant leaves. Pour in the hot sauce, after removing the bag of spices from the pan. Tighten the jars with the lids and turn them upside down. It is better to store tomatoes in a cool place, preferably in the lower compartment of the refrigerator.
Home-style garlic tomatoes: quick and easy
Garlic gives tomatoes a pleasant pungent flavor and prolongs shelf life. Additional nuances will be added by spices: black pepper and cloves.
Ingredients:
- 1 kg of tomatoes;
- 5 tbsp. l. tomato paste;
- 1 tbsp. l. Sahara;
- 3 tbsp. l. salt;
- 6 cloves of garlic;
- 3 tbsp. l. refined vegetable oil;
- black peppercorns;
- Bay leaf;
- carnation.
Dilute the tomato paste with water in a ratio of 1 to 3. Put the mixture on the stove, stirring occasionally, and cook for 15 minutes over moderate heat. Add salt, cloves (4-5 buds) and black pepper to taste, simmer for a couple of minutes.
Sterilize and dry the jars, put thinly chopped garlic and bay leaf on the bottom of each. Chop washed and dried tomatoes with a fork and place in containers. Pour the boiling sauce over the vegetables, filling them under the neck, immediately tighten the lids. Cool in jars turned upside down, covering with terry towels or a blanket.
