Tomatoes in tomato sauce for the winter: 11 simple recipes

Canned tomatoes in tomato paste

I would characterize canned tomatoes in tomato paste and say about them: “Oh, what a beauty.” Tomatoes in tomato paste are not at all the same as in tomatoes. They turn out sweet, so tender and aromatic. Tomatoes in tomato paste cook quickly, so be sure to close a couple of jars for the winter, you won’t regret it. And also surprise your holiday guests with a new canned food.

Ingredients:

For a liter jar:

• Tomatoes - 6-10 pieces, depending on size;
• tomato paste - 4 tablespoons;
• allspice - 3 pieces;
• bay leaf - 2 pieces;
• salt - 1 teaspoon;
• sugar - 1 teaspoon;
• vinegar essence - 0.5 teaspoon;
• dill to taste;
• garlic - 5 cloves;
• water - 700 milliliters.

Step-by-step recipe for canned tomatoes in tomato paste

1. Wash the tomatoes and put them in a jar along with the dill.
2. Prepare the marinade to pour over the tomatoes. To do this, you need to boil water, add tomato paste, boil for 5-7 minutes, add salt, sugar, pepper and spices.
3. Add vinegar directly to the jar, pour boiling marinade over it and roll up.
4. If you store at room temperature, then sterilize the jar of tomatoes in boiling water for 5 minutes, and only then roll up. But if you store it in a cellar or in a cool place, sterilization is not necessary.
5. Wrap until completely cool.

Tomatoes marinated with tomato paste turn out delicious, and you can drink cups of the marinade without stopping!

Canned tomatoes in tomato paste

I would characterize canned tomatoes in tomato paste and say about them: “Oh, what a beauty.”

Delicious tomato paste with apples through a juicer

Ingredients:

• tomatoes - 3 kg
• sour apple - 2 pcs.
• onion - 1 pc.
• vinegar 6% - 30 ml
• salt to taste

How to preserve tomato paste with apple:

Dried peach

1. Tomatoes, apples and onions pass through a juicer.

2. Pour the resulting mass into a linen bag and hang it overnight to drain the liquid.

3. Transfer the thick puree mixture from the bag into a saucepan, add salt and boil for 25-30 minutes.

4. Add vinegar, stir and cook for another 5 minutes.

5. Pour the tomato paste into clean jars, cover with lids and place in a large saucepan with water (the water should be up to the shoulders); sterilize half-liter jars for 10 minutes, liter jars for 12 minutes.

6. Roll up the lids and, turning them over, wrap them in blankets for a day.

Tomatoes in tomato paste

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This preparation will come in very handy for the New Year's holiday table.

Ingredients:

Preparation:

1. Wash the tomatoes thoroughly and place them in jars. Pour boiling water over and let stand for 10-15 minutes.
2. Prepare the filling: mix water, sugar, salt and tomato paste, bring the mixture to a boil and cook for a few minutes.
3. Drain the water from the jars, pour boiling sauce over the tomatoes, roll up and wrap.

• The number of tomatoes in the recipe may vary, depending on their size and the volume of the jars.
• Tomato paste for this preparation can be taken ready-made from the store.

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Tomatoes in tomato for the winter - recipes

We invite you to prepare a very tasty preparation for the winter - tomatoes drenched in tomato. The recipe is absolutely simple, and the result is simply wonderful! By opening such a jar of preserves in winter, you will delight your guests with an original and tasty snack that goes perfectly with boiled potatoes or rice.

Cherry tomatoes in tomato for the winter

• cherry tomatoes – 455 g;

ripe tomatoes – 555 g;

• spices - to taste.

Carefully sort out the cherry tomatoes, wash them and place them in a deep bowl. We also rinse large tomatoes, cut them into slices and twist them through a juicer. Pour the prepared tomato juice into a saucepan and, setting it over medium heat, boil, covering it with a lid. Carefully remove the foam that appears on the surface using a slotted spoon.

Wash the jars and lids thoroughly, sterilize them and turn them over on a towel. Add some salt to the boiled juice, reduce the heat and simmer for another 10 minutes.

Place cherry tomatoes in sterilized jars, fill with tomato juice and place in a wide saucepan. Cover with lids and pour warm water into the pan almost up to the neck of the jars. Place the dishes on the fire and sterilize the preserved food for 8-10 minutes. After this, carefully roll them up and turn them upside down until they cool completely.

Tomatoes in tomato paste for the winter

• medium tomatoes – 620 g;
• salt – 10 g;
• cloves – 3 pcs.;
• tomato paste – 220 g;
• water – 545 ml;
• garlic – 5 g;
• hot pepper - to taste.

So, before closing the tomatoes for the winter, put the tomato paste in a pan with water and stir. Place the dishes over medium heat, bring the contents to a boil and add salt to taste. Boil the juice for 15 minutes, skimming off the foam with a slotted spoon.

Without wasting time, we prepare the jars: wash them, keep them over steam and put garlic, a little pepper, spices and small tomatoes on the bottom of each. We wash the tomatoes first and prick them in several places with a toothpick so that the skin does not burst. Pour boiling water and leave for 10 minutes, covering with a lid. Then drain the liquid, pour hot juice over the tomatoes, close the lids tightly, turn them over, wrap them in a woolen blanket and leave until they cool completely. After this, we put the preserved food in a cellar or other cool, dark storage.

Tomatoes in tomato slices for the winter

• tomatoes – 7.5 kg;
• homemade tomato juice – 2 l;
• iodized salt – 10 g;
• garlic – 8 cloves;
• celery (leaves) – 2 pcs.

We peel the tomatoes, remove the stems and rinse. Cut them into pieces and place them in clean, prepared jars. Throw chopped garlic and a sprig of celery into each.

Pour homemade juice into a saucepan, add some salt and boil. Then pour it into jars up to the shoulders. Next, we lower the jars into hot water and sterilize for about 10 minutes, and then roll up the lids.

Green tomatoes in tomato for the winter

• green tomatoes – 2 kg;
• tomato juice – 1 l;
• sugar and salt - to taste;
• hot peppers – 2 pcs.;
• garlic – 10 g;
• vinegar 9% – 115 ml.

To prepare tomatoes for the winter without sterilization, rinse the tomatoes, dry them and cut them into pieces. Next, put the slices in pans and fill them with tomato juice. Grind the hot pepper along with the seeds, squeeze the garlic through a press and add it to the pan. Place the dishes on the fire and boil the contents for 7 minutes. Next, add granulated sugar, salt and simmer for 10 minutes. At the very end, add vinegar, stir and boil after boiling for another 10 minutes. Place the hot salad in sterile jars, roll up, turn over and insulate.

Tomatoes in a tomato for the winter

Tomatoes in tomato for the winter - recipes We invite you to prepare a very tasty preparation for the winter - tomatoes drenched in tomato. The recipe is completely uncomplicated, and the result is simple

A simple and incredibly tasty preparation for the winter, natural without all kinds of preservatives and dyes. With delicious and juicy tomatoes, rich tomato juice with a pleasant taste.

To avoid fresh purchased tomatoes in winter, for ourselves and especially for children, we make homemade preparations. Today I offer you the most delicious recipe - “You'll lick your fingers” in various preparation options.

Let's open the jar in winter, here is a ready-made wonderful appetizer and base for making pizza, sauce, gravy and soup. Until the autumn harvesting season ends, we are trying to prepare more of these jars.

Tomato juice from tomatoes

To prepare tomato juice, it is better to choose juicy, fleshy varieties of tomatoes with thin skin.
It is preferable to buy slightly overripe tomatoes. Recommended varieties for juice: Alekseevna F1, Greenhouse Miracle F1, Sumoist, Baloven variety, Fat Jack, Korneevsky, Pink Flamingo and Fatima. If you are not very knowledgeable about varieties, then buy a few pieces and conduct an experiment to determine juiciness using a taste test and a juicer. You should not buy late varieties for juice - they are not juicy. It is advisable to prepare tomato juice for the winter in sterile jars, so pay attention to their cleanliness. Wash them well with baking soda, lemon juice, or additionally rinse them with boiling water.

For preservation, use lids coated with a special coating that prevents metal oxidation. It is also not recommended to use screw caps, as tomato juice is stored better and longer under sterile conditions.

You can preserve tomato juice using the following household appliances:

1. You can extract juice using a juicer, but it must be powerful enough, otherwise you will have to constantly stop it to cool down. To prevent the shaft from becoming clogged with tomato pulp, you can use this trick: put them in the oven at 180 degrees for 10 minutes. This will soften the seeds and peel of the tomato.
2. You can prepare tomato juice using a meat grinder with a suitable attachment. To make the tomato skin softer, you can first boil the tomatoes and only then start throwing them into the meat grinder. If you want to prepare juice with the skin, then after grinding, let the juice boil; if you need pure tomato juice, then you will have to strain the resulting mixture using a sieve or any device convenient for you.
3. Tomato juice can be prepared using a blender. To do this, you need to pour boiling water over the tomatoes and remove the skins. After that, cut them into slices and beat with a blender. The juice will come out with seeds, but without pulp, you can strain it, then it will be clean. This preservation option can be used for small quantities.

The optimal cooking time for tomato juice itself is 20-25 minutes. This time is enough for it to gain flavor from the spices. One of the signs that the juice is ready to be bottled is the absence of foam on the surface.

A simple recipe for tomatoes in their own juice for the winter without sterilization

All you need for this recipe is tomatoes, salt and sugar. For 1 liter of juice, 1 tbsp is required. spoon of salt

For two 1 liter jars we will need:

• small tomatoes - 1.2 kg
• large tomatoes - 1.8 kg
• salt - 2 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 2 tbsp. l.

Preparation:

In this case, whether vinegar is needed is not a question for me. Yes, I need it because the recipe does not require sterilization, and I don’t want my jars to explode in the winter.

To prepare tomato juice, we use large, overripe, fleshy fruits with a uniform bright red color. Remove stems and rinse under running water.

Blanch the tomatoes in boiling water for 3-4 minutes, then immediately cool with cold water.

The skin of the fruit is easily separated from the pulp.

Cut the peeled tomatoes into slices and place in a saucepan.

Grind the chopped fruits with a blender until smooth.

Add salt and sugar to the tomato mass and put on fire. Bring to a boil, reduce heat and simmer for 20 minutes, stirring constantly and removing foam. At the end of cooking, add vinegar.

To put in jars, we take whole tomatoes of small size, plum-shaped or round in shape. With dense pulp and elastic skin.

In the area of ​​the stalk, we puncture the fruit with a toothpick to a depth of 1 cm. This will protect the tomatoes from cracking when heated with hot water and will not spoil the presentation. We put them in jars, tightly.

Fill the jars with hot water, in small portions, to the very top and leave for 10 minutes. Then pour the water into a saucepan, bring to a boil, boil for 3 minutes and pour in the tomatoes again for 2-3 minutes. If you have small fruits with delicate skin, there is no need to fill them a second time.

Drain the water and immediately pour boiling tomato juice right up to the lid. It is important that no air remains in the jar. Close tightly with screw caps, turn upside down, and check for leaks. Wrap it in a blanket and leave it for a day until it cools completely, during which time the tomatoes will be sterilized.

We watch them for a couple of weeks to make sure they don’t explode, and then we put them away for long-term storage in a cool, dark room.

I hope that this step-by-step recipe will help you prepare awesome, sweet tomatoes without any sterilization. In winter we use them as a side dish for meat and fish dishes.

A simple step-by-step recipe for making tomato paste at home

This homemade recipe is also good because it is easy to prepare. From the workpiece itself you can subsequently make a sauce for spaghetti, chicken, meat, etc.

We invite you to read why chickens die

Here's what we need:

• Tomatoes – 5 kg
• Salt – 1 tbsp. heaped spoon
• Refined sunflower oil – 3 tbsp. spoons

1. Wash the fruits selected for harvesting thoroughly with running water. We cut off the stalk and hard parts of each of them. After this, divide the tomatoes into several parts.

2. Next we move on to chopping the fruits. Ideally, a juicer is used for this. But if you don’t have such a device, use a meat grinder or blender.

3. Then the tomato paste is poured into a saucepan and put on fire. Heating will make it easier for the skins and seeds to separate from the juice.

4. Afterwards, remove the pan from the heat and let its contents cool. Next, strain and rub the juice through a fine sieve. Throw away the remaining cake. And then we continue to work with the juice.

5. The first method is to strain it by hanging it in a bag for 6-8 hours (as in the previous recipe). Next, transfer the pulp into a saucepan and place on the stove. Cook for about 20 minutes, stirring constantly.

6. The second option is to put the juice on the stove and simmer over low heat for 2-3 hours. At first you can stir infrequently, but as it boils, we increase the intensity of stirring.

7. At the end of cooking, enrich the composition with salt and oil. Mix everything, then boil the mixture for about 5 minutes. During this heat treatment, the salt crystals will completely dissolve, and the oil will combine with the paste.

Transfer the hot pulp into sterilized jars and roll up. After the preservation has cooled, we take it to the cellar.

Here you will find not only a detailed recipe on how to properly prepare pasta, but also useful advice in case splashes fly in all directions during cooking. So watch and get inspired!

Tomatoes in their own juice for the winter with tomato paste

This pasta recipe is very simple and quick. We don’t waste time preparing juice, grinding and cutting tomatoes.

Ingredients:

• whole fruits - 1.5 kg
• tomato paste - 200 gr.
• water - 2 l
• salt - 2 tbsp. l.
• sugar - 3 tbsp. l.
• mixture of ground peppers - 1/2 tsp.

Preparation:

1. Let's prepare the juice. Boil water in a small saucepan.
2. In a bowl, dilute the tomato paste with warm water until smooth and pour into the pan.
3. Add salt, sugar, pepper and boil for 5 minutes.
4. Let's try! It's not too late to adjust your taste.
5. Place small tomatoes in a colander.
6. Immerse in boiling water for 1-2 minutes and cool with water.
7. Separate the skin from the pulp.
8. Place the peeled tomatoes in prepared jars and fill with hot juice.
9. We sterilize the filled jars, with a capacity of 0.5 liters - 8 minutes, 1 liter - 15 minutes. We count the time from the moment the water boils.
10. We roll it up and store it in the cellar.

In winter we use whole canned tomatoes without skin for salads and as a side dish for meat and flour dishes.

Delicious tomato paste with plums for the winter - cooking at home in a slow cooker

Do you like delicious sauces and unusual combinations of vegetables and fruits? New tomato paste for the winter at home in a slow cooker with the addition of fresh plums and spicy spices will be a real discovery for you. An aromatic paste with a pleasant sweetness is an unusual alternative to store-bought ketchup. It cannot be compared to store-bought “tomato” in a sachet and is very easy to prepare.

Ingredients:

• ripe tomatoes – 2 kg
• garlic – 200 g
• plums – 1 kg
• salt – sugar – 50 g
• dried cloves – 1 tsp.
• pepper mixture - 1 tbsp. l.
• bay leaf – 4 pcs.
• vinegar 9% – 1 tbsp. l.

How to prepare pasta with plums

1. Cut the plums and tomatoes into slices and chop. At home, the easiest way is to use a food processor or blender.
2. Pour the mixture into a bowl. Select the “Stew” program and set the cooking time to 2 hours. Leave the multicooker for 1.5 hours and continue the cooking steps 30 minutes before the end of the total time.
3. Add all spices, sugar and salt.
4. Squeeze the garlic through a press and leave the tomato paste to cook for half an hour. Don't forget to stir everything before you close the lid.
5. Pour a spoonful of vinegar into the prepared mixture. Mix and pour into warm, sterilized jars. At home in a slow cooker, you will definitely never overcook or spoil your tomato paste for the winter. The program will cope with all processes much better than a kitchen stove. This is a great option for housewives who love to surprise everyone with their home-cooked delicacies.

Cherry tomatoes in their own juice with sterilization

Cherry babies have become fashionable lately. These miniature beautiful fruits have a very bright and rich tomato taste. They have high sugar content, more nutrients and vitamins than their larger counterparts. They bear fruit until frost, and are stored fresh for a long time, maintaining excellent appearance and taste, excellent for preserving for the winter.

Ingredients:

To prepare 1 liter of canned food you need 1.2-1.5 kg of cherry tomatoes.

For 1 liter of juice you will need 30 grams of salt.

Preparation:

1. For canning large varieties of tomatoes, we took 1 and 3 liter jars, and for such “babies” it is better to take smaller jars with a capacity of 1 liter, 0.7 liter or 0.5 liter.
2. Wash the cherry tomatoes and sort them by degree of ripeness. The softer and more mature ones will be used for juice, and the stronger ones will be put into a jar.
3. Let's prepare the juice. We pass soft tomatoes through a meat grinder previously scalded with boiling water.
4. Grind through a fine sieve, separate the seeds and skin. As a result, we get clean pulp.
5. Pour it into a saucepan, add salt, put it on fire. Bring the tomato mass to a boil, stir constantly and skim off any foam that forms. Boil until the foam disappears completely.
6. Place the hard cherries in a colander, place in boiling water for 1-2 minutes, cool in cold water, and easily separate the skin from the pulp.
7. Place the prepared fruits tightly in jars.
8. Fill with hot (70-80 degrees) juice and cover with boiled lids.
9. Place the filled jars in a saucepan with warm water, bring to a boil and sterilize at 100 degrees, with a capacity of 1 liter - 10, with a capacity of 0.5 - 8 minutes.
10. Roll up and turn the lid down.

It turned out delicious - you'll just lick your fingers! Store at room temperature on a shelf in the pantry. We use it for salads and as a side dish for pasta and meat. We use the juice as a drink or for preparing first courses instead of tomatoes.

The most delicious recipes

Peppers and tomatoes harmonize well with each other and with many other vegetables. In addition, doctors note that tomatoes retain beneficial substances even when canned. Therefore, the preparations will not only be tasty, but also healthy.

Tomatoes with bell peppers for the winter

Canned vegetables will decorate the table and go perfectly with mashed potatoes. For 2 three-liter jars you will need:

• 4 kilograms of tomatoes;
• 1.5 kilograms of pepper;
• several cloves of garlic;
• 4 bay leaves;
• 10 black peppercorns;
• 6 sprigs of greenery;
• 120 grams of sugar;
• 60 grams of salt;
• 60 milliliters of vinegar.

Vegetables are washed and peeled. Garlic, peppercorns, bay leaves and herbs are placed at the bottom of the jar. Then add the bell pepper. It is first cut into thin slices. Place tomatoes on top and pour boiling water over them. After 10 minutes, the water is drained. Then add salt and sugar, pour in vinegar and pour boiling water over everything again. The jar needs to be sealed with a lid.

In tomato puree, without vinegar and oil

For this recipe you need to take:

• 4 kilograms of sweet pepper;
• 5 kilograms of tomatoes;
• 300 grams of sugar;
• 50 grams of salt.

The sweet pepper must be cut into thin slices. Then mix with tomato puree, add salt and sugar. Vegetables are simmered for 10 minutes over low heat and placed in jars. Afterwards they are sterilized for 30 to 40 minutes, depending on the volume of the container.

With onion

In this case, it is advisable to use slightly elongated, rather than round, tomatoes. They are more meaty. To prepare you will need:

• 3 kilograms of tomatoes;
• half a kilo of bell pepper;
• 3 onions;
• 6 teaspoons 9% vinegar;
• 90 grams of salt;
• 180 grams of sugar.

Place onion cut into rings and strips of pepper on the bottom. Each tomato is then cut in half and placed cut side down in a jar. The tomatoes are placed tightly, just do not put too much pressure on them. Separately, you need to prepare the brine in a saucepan. Add salt, sugar and vinegar to the water. After boiling, pour into jars. Sterilize for a quarter of an hour.

With carrots

This is a fairly simple salad with a sweet and sour taste. Canned vegetables go well with main courses and can decorate a holiday table. To prepare the salad, you need to take:

• 1 kilogram of pepper;
• 2 kilograms of tomatoes, carrots, onions;
• 90 grams of salt;
• a glass of vegetable oil;
• half a glass of vinegar;
• 200 grams of sugar;
• spices.

In a convenient bowl, cut the pepper into small slices, the tomato into medium pieces, grate the carrots, and dice the onion. Add remaining ingredients. Mix everything and bring to a boil. Vegetables should be simmered for 40 minutes. At the end, you need to pour in the vinegar and place the still hot vegetables in jars.

With garlic

The traditional Hungarian dish – lecho – goes perfectly with meat. To prepare it you will need:

• 1.5 kilograms of tomatoes;
• half a kilo of sweet pepper;
• several cloves of garlic;
• a small pod of hot pepper;
• 30 grams of salt;
• 45 grams of sugar.

Peel the tomatoes and grind them through a meat grinder or blender. Finely chop the hot pepper and garlic. The resulting puree is poured into a saucepan, salt and sugar are added. Place on fire for 20 minutes. Add sweet pepper slices. Cook for another 20 minutes. Add hot pepper and garlic and simmer for 15 minutes. The lecho is placed in jars hot; there is no need to sterilize.

Tomatoes in their own juice for the winter with horseradish and garlic

This recipe produces delicious, piquant, special-tasting tomatoes in their own juice.

For a 3 liter jar we will need:

• tomatoes in a jar - how many will fit?
• tomatoes for juice - 1.5 kg
• horseradish - 1 tbsp. l.
• garlic - 1 tbsp. l.

The calculation of salt and sugar is given for 1 liter of juice:

• salt - 1 tbsp. l. no slide
• sugar - 2 tbsp. l.

It is difficult to talk about the exact ratio of tomatoes and juice when packaged in 3-liter jars. If the tomatoes are larger, then less of them will go into the jar, but more juice will be required and vice versa.

Preparation:

1. We prepare tomato juice from discarded overripe fruits. After washing, cut them into pieces, put them in a saucepan and, stirring, boil for 10 minutes. While hot, rub through a fine sieve.
2. Peeled horseradish root and garlic cloves are grated on a fine grater. I entrust this procedure to my husband; he calls it “tear out the eye.” From the grated mass we will need a tablespoon of both ingredients.
3. Heat the juice again, add the prepared horseradish and garlic, salt and sugar. Bring to a boil. If you get a lot of juice, simmer longer without covering the pan with a lid. If normal, then boil under the lid for 20 minutes. Remove the resulting foam with a slotted spoon.
4. Place whole tomatoes tightly in a prepared jar, pour hot tomato mixture under the neck, cover with a lid and sterilize.
5. Sterilization time at 100 degrees for 3-liter jars is 20 minutes.
6. Store them until winter in a cool, dark place.

Thick tomato paste without vinegar

I present to your consideration a very unusual option for preparing tomato paste without vinegar and cooking it in Turkish “domates salcha”, which Turkish housewives use in almost all dishes. It takes a lot of time to prepare, but the result is amazing!

Ingredients:

• overripe fruits;
• coarse sea salt.

Cooking technology:

1. Tomatoes need to be sorted out, spoiled areas should be cut out, while the stalk may not be removed, cut into 4-6 pieces. Then put the vegetable pieces into a bowl, sprinkle salt on top and leave in the sun for 2 days. You need to stir the mixture several times a day, and not just with an ordinary spatula or spoon, but crush the mixture with your hands, helping the vegetables release their juice.

2. After two days, the tomatoes will be practically immersed in their own juice.

3. For further preparation, this mass needs to be blended with a blender to make it easier to work with.

4. Next, strain the resulting tomato mass through a colander, actively using your hands. Thanks to this process, the skins and seeds remain in the sieve, and we get only thick juice from the tomatoes

5. Distribute the resulting paste over wide baking sheets, pouring it so that the juice only slightly covers the bottom of the vessel and leave it under the scorching sun for 5-7 days. Stir the salcha several times a day using a wooden spatula.

6. After a week, when the tomato puree becomes thick enough, it is placed in clean, dry jars, closed and stored in a refrigerator or kitchen cabinet.

Sweet tomatoes in tomato juice for the winter - a “finger-licking” recipe

For a 3 liter jar you will need:

• salt - 5 tbsp. l.
• sugar - 6 tbsp. l.
• vinegar - 3 tbsp. l.

Now you know how to cook tomatoes in their own juice.

Choose from all the recipes that are most suitable for you, cook and eat with pleasure. I look forward to your feedback and wishes in the comments!

The best pickled vegetable recipes

tomatoes in tomato sauce

4 cans (1.5 l)

2 hours

40 kcal

5 /5 (1 )

Once, after looking around my cellar, I came to the conclusion that there were more jars of canned tomatoes. But from experience I can say that tomatoes in tomato sauce are especially popular. This jar combines everything that my family loves so much - whole tomatoes and delicious juice.

And in order for everyone to have enough of a tasty delicacy, during the ripening season I roll tomatoes in tomato sauce. Most often I use one simple recipe, and now I will introduce you to it.

Recipe for tomatoes in tomato sauce

Kitchen appliances and utensils:

large bowl, saucepan, jars with lids, key for rolling up jars.

Ingredients

How to choose the right ingredients

• When choosing tomatoes, choose small to medium-sized ground-grown fruits that fit easily into a jar and have a delicious aroma. Typically, tomatoes grown in a greenhouse cannot boast of this.
• Choose ripe berries, but you can also pack green tomatoes in tomato sauce for the winter - it will be very tasty. When buying tomatoes, pay attention to ensure that the fruits are free from spots and signs of disease.
• Also, if hard white or green streaks are visible on the cut, this may indicate excessive use of chemical fertilizers. A good tomato, harvested in season, should not be too hard or soft; the tomato should feel elastic to the touch.

Did you know? Red tomatoes contain more useful microelements than pink and yellow ones.

Cooking steps

1. We sterilize jars using one of the following methods. I do this in the microwave.
2. Place a saucepan on the fire and boil water.
3. Place clean and dried tomatoes in jars.
4. Fill the jars with boiling water. First, pour a little at a time so that the jar does not burst due to temperature changes. Then fill the jars full and cover them with lids.
5. Leave the jars filled with boiling water and closed with lids for 5-10 minutes so that the tomatoes warm up well.
6. Pour the tomato paste into the pan. Add the same amount of water.
7. Add all the spices and bring to a boil.
8. When the tomato juice has boiled, you can drain the water from the cans.
9. Add vinegar to each jar. 1.5 liters contain a teaspoon, 2 liters contain a dessert spoon.
10. Pour hot tomato juice over the tomatoes.
11. Close the jars, turn them upside down and wrap them well. The next day, cold jars can be taken to the cellar.

Important!

If for tomato juice you take tomato paste with the addition of starch, acetic acid and flavor enhancers, then the proportion of water is 1:1. If the tomato paste is without these additives, you need exactly twice as much water - 1:2.

• You can also safely use homemade tomato juice. Large overripe tomatoes are suitable for this. You just need to pass them through a meat grinder with a special attachment to separate the skin and seeds.
• Or, after pouring boiling water over the tomatoes, peel them, cut them into pieces and boil for a few minutes, and then rub through a sieve. It will take a little longer, but the results are worth it.

Video recipe for cooking tomatoes in tomato sauce

To clearly imagine how everything should happen, watch a short video that shows all the stages of harvesting tomatoes.

Tomatoes in tomato sauce, simple recipe!

For pouring tomatoes: Tomato juice (sauce) 1.5 l. dilute tomato paste with 1.5 liters of water: 1:1, = 3 liters of juice

For 3l. volume of juice: 3 tsp. sugar, 3 tbsp salt, 20 pcs. peppercorns 2-3 pcs bay leaves, 1 tsp 9% vinegar per 1.5 liter jar before twisting. Cook with pleasure!

https://i.ytimg.com/vi/8VFlDzG2IVQ/sddefault.jpg

2017-08-25T16:24:53.000Z

How to store preserves

The best place to store finished products is, of course, a cellar, but when you don’t have one, you need to look for a secluded place in your apartment. If you have a pantry, arrange shelves there of different heights; for convenience, stack the cans in one row.

It is also worth thinking about lighting such places to avoid accidents. The main thing is to remember that the jars should not be exposed to direct sunlight.

and try to remove them away from heating appliances. If you have an insulated balcony or loggia, you can arrange a storage place there. But remember, the temperature should not fall below 10 degrees, otherwise the preservation will deteriorate.

What are tomatoes served with?

• These tomatoes are perfect as an appetizer for meat dishes and any side dishes. They can also be used when you are stewing meat or preparing vegetable stew. And tomato juice and a few mashed tomatoes from such a jar can serve as a dressing for borscht or soup.
• Although tomatoes are the leader among snacks on our table, people with allergies, gallstones, kidney disease and hypertension should not abuse them. The acidity of this dish can provoke an exacerbation of the disease.
• If you don’t buy tomatoes, but grow them yourself, and there are so many of them that you no longer know what to do with them, try cooking them - such a jar will help you out when guests come over. And my guests really like the way I cook. Such a dish never goes unnoticed, and, moreover, it can be made.
• It's not difficult and saves a lot of time. Do you know how to cook? Spicy lovers will be interested. I think if you have the desire to cook, then all the dishes turn out delicious.

Did you like the recipes? Tell us about your canning experience in the comments. We welcome your feedback.

Perhaps, tomato preparations turn out to be the most delicious, in my opinion. And in winter, the spicy aroma from red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly whetting the appetite of lovers.

We bring to your attention excellent recipes for preparing tomatoes for the winter for every taste. It takes some careful preparation, a little time, and in winter you will enjoy delicious tomatoes from jars.

Of course, tomatoes require careful attention, which also applies to lids. This is necessary, since I consider them to be a more capricious vegetable compared to.

Tomatoes must be ripe and fresh - of high quality inside and without damage on the outside. They must be thoroughly washed before placing in jars; it is even advisable to soak them in cold water for a couple of hours.

Make a hole in each tomato at the base of the stalk using a clean wooden toothpick. This step will help maintain the integrity of the peel in the boiling water.

We add greens to the containers according to our preferences. Dill will give you a spicy favorite aroma; it is better to use umbrellas for a brighter taste. Parsley is an excellent option for companionship with tomatoes in a jar; the leaves and stems are useful. It has a fresh taste and good aroma; you should not regret adding it to spices. Tarragon for lovers of the original taste of marinade and vegetables in it. Celery is a green for those who love bright smells and bold flavors, but I confess that it is my favorite companion for red vegetables.

Excellent spices for red vegetables would be black peppercorns, allspice and bay leaves. Coriander and mustard seeds will decorate the tomato preparation with their taste, fresh or dried garlic will give the perfect combination. Some housewives add a few pieces of hot red pepper - this is for those who like spicier vegetables in jars.

A mandatory component will be citric acid, vinegar or vinegar essence, as well as a sufficient amount of salt and sugar. When preparing tomatoes for the winter, preservatives are a must. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade as additional protection for seaming.

Recipe for tomatoes with citric acid per liter jar

Here is a wonderful recipe for tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is a spicy herb that gives tomatoes an original taste and interesting aroma. Whether or not to add it to the cylinders is up to you. If it is missing, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices per 1 liter jar:

• 2 pcs. carnations
• 2 mountains allspice
• 2 mountains black pepper
• 1st branch tarragon (tarragon)

For marinade per 1 liter of water:

• 1 tbsp. l. salt without a slide
• 5 tbsp. l. with a pile of sugar
• 1/3 tsp. citric acid

Cooking method:

Prepare the tomatoes - rinse them well, sort them

Sterilize jars and lids

Using this recipe, the jars do not need to be sterilized, but only rinsed well

Place black pepper, cloves, allspice, and tarragon in each jar according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from the high temperature

Fill the cylinders with tomatoes up to your shoulders, no need to fill them to the very neck

Drain the water into a saucepan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Pour the hot marinade into the containers, immediately covering them with lids.

Close the lids on the jars with a canning key, turn them over, and wrap them in a warm blanket.

Bon appetit!

Tomatoes for the winter with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe turn out very tasty and beautiful. Enjoy quality winter rolls prepared with your own hands. Summer work is doubly enjoyable!

For a 0.5 liter jar you will need:

• 150 g tomatoes
• 1 PC. carrots
• 1 PC. onions
• 2-3 branches celery
• 5-6 mountains black pepper
• 1 tsp. salt
• 1 tsp. granulated sugar
• 2 tbsp. l. 9% vinegar
• 1.5 tbsp. l. vegetable oil
• 200 ml hot water
• 2 teeth garlic
• 1 tab. aspirin (optional)

Cooking method:

1. Rinse the vegetables in running water and place them in clean jars. There should be no damage to their skin.
2. Peel the onions and carrots, rinse and cut them, the onions into half rings, and the carrots into large cubes. Place the vegetables in the jars along with the celery stalks, filling the spaces between the tomatoes. Coarsely chop the garlic cloves into jars.
3. Boil water, pour it into jars with vegetables, pouring it into a knife or tablespoon at a time so that the glass does not crack due to temperature changes. Cover the jars with clean lids and let the tomatoes warm up in boiling water for 20-25 minutes.
4. Then, using a drain lid, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except vinegar and vegetable oil. Place the saucepan with the marinade on the stove and bring it to a boil.
5. Pour oil, vinegar into each jar, and add aspirin if desired. Next, pour the hot marinade over the vegetables in the jars, cover the jars with lids, and close them with a key.
6. Check the strength of the closure by turning the jars over onto their lids, wrap them in a warm blanket, leaving the seals in it until they cool completely.
7. Keep the workpieces away from sunlight!

Bon appetit!

Recipe No. 1

Tomatoes in tomato sauce prepared according to this recipe have a fresh taste. They are used for any dishes that require fresh tomatoes. All ingredients are taken into a three-liter jar.

Ingredients:

• Tomatoes - how many will fit in the jar.
• Tomato juice or paste – 5 tablespoons.
• 6 cloves of garlic (large). If the teeth are small, take more.
• Dill umbrellas and currant leaves.
• Cloves, peppercorns, bay leaves.
• Sugar - a tablespoon.
• Vegetable oil – 3 tablespoons.

Preparation:

Then let's prepare the tomato sauce. Set a liter of water to boil. Add spices (decide how much to add according to your own taste). Add tomato paste to boiling water. Here's the sugar. We salt everything. If you use homemade juice, then water and paste are not needed. Stir the boiling mixture and leave to boil for 3-5 minutes. At the end, add vegetable oil.

Pour the sauce with a ladle into the jar with the preparation and roll it up. Now all that remains is to turn the jar over, cover and leave until it cools completely. Store in the cellar.

Preparing tomatoes and garlic for the winter

This simple recipe produces amazingly beautiful tomatoes, as if in the snow. Garlic crushed in a blender is very light, it moves freely in the marinade, settling beautifully on the vegetables, saturating them with a very bright taste and aroma.

Be sure to try this recipe for tomatoes! Good luck!

For a 1 liter jar you will need:

• 500-600 g tomatoes
• 0.5 tsp. mustard seeds
• 1 tsp. garlic
• 0.5 tsp. vinegar essence 70%
• 3 tbsp. l. sugar per 1 liter of water
• 1 tbsp. l. salt per 1 liter of water
• 2-3 mountains allspice

Cooking method:

Sterilize jars and lids using steam or any method convenient for you.

Wash the tomatoes thoroughly and sort them

Pierce each tomato at the base with a toothpick.

Pour boiling water over the tomatoes in the jars, cover with lids, and let warm up for 20 minutes.

Separately, boil 2 liters of water, add salt and sugar according to the recipe, bring the marinade over the fire to a boil

Peel the garlic, rinse well

Grind it in a blender

Drain the hot water from the cylinders, we won’t need it anymore

Pour hot marinade over tomatoes

Pour vinegar essence into each jar:

• 1 l - 1/2 teaspoon
• 0.5 l - 1/4 teaspoon

Immediately cover the containers with lids and close them with a canning key.

Turn hot cans of tomatoes over, wrap them, and let them cool completely in a blanket.

At first, the marinade in the containers will be slightly cloudy, since we crushed the garlic in a blender

But when the jars cool down, the sediment will calm down - the marinade will become transparent with white “snow” of chopped garlic

Bon appetit!

The most delicious recipe for winter tomatoes with celery

In this recipe, celery, having a bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It’s worth trying to prepare tomatoes for the winter this way.

This is my favorite recipe; very often I use it in my homemade preparations for my loved ones. Be sure to cook tomatoes and celery! This is delicious!

You will need:

• 3 kg tomatoes
• 500 g celery
• 30 g mustard beans
• 6 teeth garlic
• 4-6 dill umbrellas
• 50 g table salt
• 55 g granulated sugar
• 15 ml vinegar essence 80%
• 2 liters of water
• 20 g coriander seeds
• 4 things. bay leaf

Cooking method:

1. Sterilize all cylinders and caps in a way convenient for you.
2. It is necessary to dry the coriander and mustard seeds, heat them in a dry hot frying pan for several minutes, keep the bay leaf in boiling water for 60 seconds
3. Next, pour coriander and mustard seeds into the bottom of the jars, add bay leaves, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and doused with boiling water
4. Pre-soak celery stalks and greens in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens whole, place everything in glass containers
5. Rinse small tomatoes in cold water, remove the stem, pierce each with a toothpick at the base, place tightly in jars, add dill umbrellas and a little celery on top
6. First pour boiling water over the preparations with vegetables for 20 minutes, then pour the water from the cylinders into a convenient pan, measure the volume, add water to 2 liters, dissolve sugar and salt according to the recipe
7. The marinade must be boiled for 5 minutes, remove it from the heat, add vinegar essence to it
8. Fill the containers with vegetables to the very top with the prepared marinade, carefully roll them up with a key for preservation or use screw caps for glass with threads
9. Closed cans should be immediately turned upside down on the floor and covered with a blanket until they cool completely.
10. After 24 hours, put the vegetables in the jars in a cool, dark place for storage.

Bon appetit!

Preparing tomato puree for the winter:

Step 1: Prepare the tomatoes.

Rinse the tomatoes well and dry with paper towels. Cut out the seals from the tomatoes, and at the same time divide each vegetable into several smaller parts. Pass the tomato pieces through a meat grinder to obtain a thin, but fairly homogeneous tomato mass.

Step 2: Prepare tomato puree.

Pour the chopped tomatoes into a saucepan and place everything over medium heat. Cook the tomato puree, stirring all the time, for 5-10 minutes after boiling. During cooking, foam will appear on the surface of the mass; it must be removed periodically. Stir until the foam disappears.

Step 3: Prepare tomato puree for the winter.

Rinse the glass jars with soda in advance and rinse them thoroughly with water, and then sterilize them in any way convenient for you (in the oven, microwave or the old-fashioned steam way). Pour the finished tomato puree into clean glass jars. The volume of the cans does not matter much.

Cover the jars of puree with lids and place them in a large saucepan with water, the temperature of which will be approximately the same as the temperature of the tomato mass inside the jars. And the water should cover the jars up to their shoulders, so you only need to sterilize jars of one volume at a time. Place the pan on the fire, bring the water to a boil and leave the jars with the preparations to pasteurize over low heat. For jars with a volume of 500 milliliters, the pasteurization time is 5-10 minutes, and for liter jars – 15-20 minutes. Afterwards, the sterilized tomato puree in the jars must be tightly closed with lids and turned upside down. And then leave them upside down until they cool completely. The finished tomato puree is well stored in a cool place out of reach of sunlight.

Step 4: Serve tomato puree.

Tomato puree is an excellent base for natural sauce, as well as a dressing for various soups. You can also use it to prepare various stews and other hot dishes. Use your imagination, add suitable spices and all kinds of vegetables (onions, garlic, sweet and hot peppers, carrots) to tomato puree, create your own culinary masterpieces and delight your family and friends with them. Bon appetit!

Tips for the recipe:

– Of course, you can add spices to tomato puree for taste, but then it will no longer be so versatile in use.

– For convenience, prepare tomato puree in jars of different sizes, because you will not always need to use the same amount, let you have jars of 200 milliliters, and 500 milliliters, and 1 liter.

Tomatoes for the winter with bell peppers for a 3 liter jar

The big advantage of this recipe is that you yourself regulate the amount of onion and bell pepper in the jar. Sweet peppers are infused with a stunning spicy aroma from generous tomatoes and marinade, and they turn out very tasty.

It’s worth putting it in a larger jar, because there will be a lot of people who want to enjoy it. Good luck with your preparations!

For a 3 liter cylinder you will need:

• 2 kg tomatoes
• 15-20 g parsley
• 1 PC. bulb onions
• 1 PC. sweet bell pepper
• 3 pcs. allspice peas
• 10 pieces. black peppercorns
• 2 teeth garlic
• 2 pcs. bay leaf
• 35 g salt
• 70 g sugar
• 70 ml vinegar 9%

Cooking method:

Place parsley, chopped garlic, black pepper, allspice, bay leaf in the bottom of a prepared 3-liter container.

Cut the onion into rings, peel the bell pepper from seeds, cut into pieces

Pierce each tomato at the base with a toothpick.

Place the tomatoes in a container, filling the voids with bell pepper slices and onion rings

Fill the container with boiling water, pouring it over the outside of a tablespoon so that the glass does not burst

Cover the container with a clean lid and let the tomatoes warm up for 20-25 minutes.

Add salt, sugar and bring the liquid to a boil.

Pour the hot marinade over the tomatoes in the container and immediately close the lid securely with the key.

Turn the jar over and wrap it in a warm blanket until it cools completely.

Bon appetit!