Sliced ​​tomatoes in their own juice. Tomatoes in their own juice - finger-licking recipes

Tomatoes in their own juice combines two elements at once - a delicious filling that can be used instead of sauce and, of course, pickled tomatoes.

What could it be, prepared according to grandma's old recipe! In winter, such a roll becomes especially relevant and is the first to fly off the table. But old time-tested tastes sometimes get boring, and the soul demands something new, aromatic and unusual. And then it’s time to get the tomatoes in their own juice.

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

Tomatoes in their own juice are a tasty and healthy winter snack. The tomatoes themselves can be used in cooking, and the resulting marinade can be drunk instead of juice - it infuses and becomes incredibly tasty.

Today I will share with you a recipe for tomatoes in their own juice without sterilization, as well as without unnecessary impurities and additives. This recipe is quite easy to prepare, and the tomatoes turn out whole, smooth and beautiful.

We will need:

• 3 kg of not very large, smooth tomatoes, maybe plum-shaped;
• 2 kg of overripe fleshy tomatoes;
• three large spoons of salt without top and the same amount of sugar;
• 120 ml vinegar.

How to cook:

You need to select juicy, medium-sized tomatoes of the same size and degree of ripeness, and overripe fleshy tomatoes of any size are suitable for making juice.

It will be great if the small tomatoes are approximately the same size. They need to be washed well and pierced the skin with a toothpick in several places, at least about 4 holes should be made. This will ensure the integrity of the fruits; they will not burst when poured with boiling juice.

We place them up to their hangers in pre-washed jars.

Next we need a fill. It requires tomato juice, the purer it is, the better. This means you can get it either by boiling tomatoes and rubbing them through a cloth until pureed, or using any food processor or juicer. I choose the second method, it is much more convenient and time-saving. As a last resort, to prepare juice, you can grate the tomatoes and pass them through cheesecloth.

Pour the resulting tomato juice into a saucepan, boil it, and then add salt and sugar, pour vinegar. Be sure to try the filling - if the juice turns out to be tasteless, there is no point in making salting. At this stage, the marinade can be adjusted by adding salt or sugar or acid. Boil the marinade and stir it with a spoon to the bottom.

After that, pour the finished juice into jars of tomatoes almost to the top and cover them with lids that have been doused with boiling water in advance.

Carefully cover the jars with a lid, close them and turn them upside down. Cover with a blanket until completely cool.

Tomatoes prepared according to this recipe in their own juice are well stored both in the cellar and at room temperature in a dark place.

These are the delicious tomatoes we got in their own juice. Cook with pleasure!

Tomatoes in their own juice for the winter - recipe with tomato paste

The recipe for cooking tomatoes in their own juice based on paste is distinguished by its simplicity. It does not require cutting and grinding tomatoes, especially if you don’t have a food processor or juicer at home.

To prepare tomato juice we will need:

• 150 g tomato paste;
• 2 liters of water;
• Bay leaf;
• 4 tablespoons sugar (you can add more to taste):
• one teaspoon of salt;
• freshly ground black pepper;
• a piece of hot pepper.
• We also take 1.5 kg of small, even tomatoes.

Preparation:

1. First we need to boil the water.
2. Put the tomato paste in a bowl and pour a little hot water into it, mix the mass well - tomato paste does not disperse well in a large volume of liquid.
3. Add tomato pulp to a saucepan with water.
4. We add spices to the future juice, salt and pepper it, taste it, and adjust it with additives if desired. Leave the juice to boil for 5-7 minutes.
5. At this time, we wash the tomatoes well and cut off their bottom, pierce the tomato with a fork on the opposite side.
6. We prepare small jars - pour boiling water over them in advance or sterilize them over boiling water for at least 7 minutes. Fill the jars with tomatoes.
7. The filling is already ready - fill it up to the neck of the jar filled with tomatoes.

All that remains is to roll up our winter preparations and send them to the pantry. In winter, you will be surprised by the pleasant taste of this pickling!

Recipe for tomatoes in their own juice with citric acid

Citric acid is an excellent preservative that has no harmful additives and is not harmful to our health. This preservation method will pleasantly surprise you with its simplicity and speed. And cans preserved with citric acid never explode.

For a 3-liter jar of tomatoes we will take:

• small tomatoes - about 2 kg;
• 8 pieces of black peppercorns;
• 1 teaspoon citric acid powder;
• 8 pieces of allspice;
• 3-4 cloves of garlic;
• 2 bay leaves;
• several bell peppers;
• To prepare the filling we use 4 kg of overripe tomatoes.

Preparation:

1. For this recipe, we will try to reduce our efforts and will not strain the filling; we will cut the overripe tomatoes smaller and place them in a large saucepan.
2. Now we need to put the jars on sterilization for 10 - 15 minutes and start preparing the filling.
3. Place the chopped tomatoes on the fire, boil for 10 minutes and add pepper and garlic to them.
4. We taste the marinade, add citric acid, salt and add sugar if the tomato filling is not sweet. The marinade should cook for about 10 minutes. In this roll, in addition to whole tomatoes, there will also be chopped tomatoes, as for sauce.
5. Place peppers and bay leaves in the bottom of the jars, lay tomatoes in rows, split on both sides.
6. We cut the pepper into quarters and place it in the remaining unfilled spaces.
7. Pour the marinade into the prepared jars and immediately roll them up, closing the lid with boiling water.

All we have to do is wait for our pickling to cool down and enjoy its interesting taste!

Sweet tomatoes in their own juice for the winter

Two-in-one pickling that doesn’t require much effort to prepare!

For the marinade we need:

• 4 tablespoons sugar;
• 2 tablespoons salt;
• 2 – 3 peas of allspice,
• 3 cloves.

How to cook:

First, we will blanch the tomatoes. Bring 2 liters of water to a boil.

Make a cross on each tomato.

Gradually lower all the tomatoes into boiling water for 1 - 2 minutes, remove each batch with a slotted spoon and lower into cold water.

We peel the tomatoes - if you blanched them correctly, this will not be difficult.

Fill the jars with tomatoes, add salt and sugar, add cloves and pepper.

We prepare a pan that will fit all the jars, put them in it and pour water so that it reaches the neck of the jars. The jars should be sterilized with the lids closed for 25 minutes.

After this, we roll up the jars and put them away to cool.

Cooked tomatoes have a sweet and delicate taste, complemented by the aroma of cloves. When cooked, they shrink greatly, so it is better to spread one of the jars over all the others, filling them to the top after sterilization.

Tomatoes in their own juice with horseradish and garlic

We will roll up sweet tomatoes using purchased tomato juice - 2 liters. In any case, you can take any type of juice at your discretion.

Ingredients:

• firm, slightly unripe tomatoes – 2 kg;
• bell pepper – 250 g;
• chopped horseradish - a quarter cup;
• garlic - a quarter cup;
• salt and sugar - 4 tablespoons with a small slide.

Preparation:

1. Pour the prepared juice into a saucepan and leave to boil.
2. Add salt, sugar, and seasonings of your choice to the marinade, carefully mix the mixture and leave to simmer for 4 - 5 minutes.
3. Place the tomatoes in rows in a jar and sprinkle them with a tablespoon of sugar.
4. Grind the horseradish rhizome using a meat grinder or grater.
5. We do the same with garlic.
6. For the specified number of tomatoes, we need to take a quarter cup of already ground garlic and horseradish.
7. In each jar you need to put 4 tablespoons of chopped horseradish and garlic
8. Fill the jars with tomatoes with the prepared juice and pasteurize them for 15 minutes.

We roll up the resulting pickles and get beautiful tomatoes “in the snow” in their own juice!

Bon appetit and see you new recipes!

Salted tomatoes are a hello from summer on a late autumn or already winter table. Red and juicy vegetables make a variety of salads and snacks that will please even the most spoiled guests. In our article we will look at recipes for the most delicious tomatoes, which will make your mouth water in the summer. For those who are excellent cooks, you are familiar with the situation when seams for the winter fly out of the cellar with the end of summer. This is exactly the time when you should write down recipes in your notebook.

Everyone’s concept of tomato twists is different; most people think that tomatoes can only be closed whole, otherwise they will spread throughout the jars. Or, as a last resort, green, but still whole, in order to retain their juices. But experienced chefs have long discovered many different salting solutions for tomatoes cut into slices. This only makes their taste brighter. Vegetables cut into pieces are quickly soaked in the juices of the marinade and become suitable for consumption within a few hours. Our recipe will be valid for 3 days. We will prepare it in liter jars. This type of dish is considered the most convenient when eating tomatoes.

Tomatoes of any color are suitable as the main ingredient in our recipe, the main thing is to use dense pulp. First put peppercorns, chopped parsley, onions, and round carrot slices into prepared liter jars. For beauty, you can cut stars out of carrots or leave semicircles in the shape of a month. Don't skip the onions and parsley stems. They also come in the first layer. Next, prepare the tomato slices.

On top of the first seasoning layer we place the second of tomato slices and hot peppers. Alternate layers until the top of the neckline. Brew boiling water and fill the prepared jars. Keep the jars open for 15 minutes, then pour the liquid into a saucepan and add spices for the marinade, as in the recipe.

Boil for 3 minutes and pour portions into the tomatoes. Pour vinegar over the boiling water into each jar, do not shake the jar, then vegetable oil. The liquids will disperse in the jar on their own. Cover the product with a clean lid, wait for it to cool completely and place the canned food in a room with a cool temperature.

Tomato slices in liter jars without sterilization

The twist in slices should look beautiful in the jar. Therefore, for the recipe you need to choose dense tomatoes. They should not be wrinkled, rotten or limp. The slices should remain presentable until serving. We recommend choosing a well-sharpened knife that will not snag the tomato skin.
Our recipe calls for 1 kg of tomatoes, these can be either large large varieties, like “Bull’s Heart”, or medium-sized “Cream”, “Pears”. But it is better to give preference to fleshy tomatoes.

First, we wash everything that needs to be washed, and chop it up. We cut the ingredients like this: onion into thin rings (0.3-0.2 mm), pepper - into longitudinal strips, parsley - tear into leaves, and the most important ingredient - tomatoes, cut in half. If the tomato is large, then cut it into 3 or more parts so that it is convenient to put it in the jar.

Place the available seasoning ingredients (1 part) into a clean jar, dividing them into several parts in advance for further placement. Place a layer of tomato slices on top. Next seasonings and slicing again, all the way to the top. Boil water (without salt and other spices), pour it into a jar, the container should stand in this form for 15 minutes. Then pour the slightly colored water from the jar into the pan.

The changed color resulted from the release of juice from the tomatoes. Prepare the brine: heat the poured water, add flavoring ingredients: salt, vinegar, sugar. The pickling mixture should boil for 2-3 minutes, then pour it into the slices. Screw the lids on top and wait until the jars have cooled completely. In this form we transport the twists into the dark cool.

Tomato slices for the winter in half-liter jars

Since the times of the Soviet Union, housewives in the kitchen have had the custom of sealing cucumbers and tomatoes in three-liter jars. Small jars were always swept off the shelves, leaving only large jars that always found use. It was believed that such containers could feed the whole family, but small containers could only hold a small amount of food. Now, in the age of preservatives and the emergence of variety in recipes, containers of different sizes are actively used. We suggest trying preparations from a half-liter jar:

The oven will help us make the jars sterile (the above ingredients make three half-liter jars). Place them neck down on the oven grate (in a cold oven), and place the iron lids below on a flat surface. Keep the dish behind a closed door for 15 minutes at a constant temperature (180º C) and place our workpiece in it. The washed and dried ingredients are cut into slices as follows: garlic into 6 pieces, onion into thick half rings of 0.5 cm (no less), pepper slices 0.3 mm thick, parsley torn into pieces.

Chop the prepared tomato pieces. We cut some into 2 parts, some into 3, it is important that the size is approximately the same. We lay out some parsley, an umbrella of dry dill, tomato slices, some onion and pepper, more seasonings and pieces of tomatoes. We continue to lay out all the products tightly, but without tamping. The less space left in the glass, the less marinade you will need. But always prepare it with a reserve; it is better to pour out the liquid than not to add it.

Mix the ingredients for the marinade according to the recipe, you can add a little vinegar. Let it boil for 2-4 minutes, turn it off and pour into jars. We put lids on the jars and place our preparations in a large saucepan. Place a towel on the bottom in advance. Fill the blanks with water without adding 2-3 cm to the edge of the neck. Now boil the jars over low heat for 15 minutes (from the moment of boiling). Carefully remove, roll up with an automatic key and leave until completely cooled. Once the tomatoes are at room temperature, move them into a cool, dark place.

Recipe for tomato slices with garlic

Recipe for tomato slices with onions

The combination of onions and tomatoes is considered one of the best in cooking. The sweetish taste of tomatoes and the spicy note of onions will appeal to even those who do not like the herbaceous plant. In canning, onions are subdued with vinegar and soaked in the juices of neighboring ingredients.

Remove dirt from vegetables and herbs under water. Dry them on paper. Make preparations for jars: cut the garlic cloves into small slices, parsley, hot pepper - cut into small strips. Onion - in rings of medium thickness (0.5 mm). Wash the jars with soda and rinse with boiling water. To prevent the dishes from cracking, insert a metal teaspoon into it.

Place a little onion, parsley, different types of pepper, and garlic cloves on the bottom of the prepared jars. We cut the tomatoes and add tomato pieces and a bay leaf on the next flight. Alternate the ingredients and place them tightly against each other. During this time, boil the water. The volume should be enough to fill all the ingredients. Fill the jars, put the lids on top, but loosely. So they will infuse for 15 minutes. During this period, you can add a basil leaf to each jar. It has a rather specific flavor, so choose the herbs you like. As soon as 15 minutes have passed, the water is poured into a common pan and the basil is removed. The liquid is boiled for 5 minutes with salt, sugar and vinegar (1:2:1).

After boiling for five minutes (the salt should dissolve), the marinade is poured into the jars with the preparations. It is rolled up tightly, placed under a warm floor and waits its turn in the cellar after cooling.

Recipe for tomato slices without onions

For those who do not eat onions, there are many recipes for twists without this ingredient. Gelatin will replace it in the recipe. The brine turns out so tasty that you can drink it as a bite with tomatoes.

According to the recipe, the tomatoes are placed in a 1.5-liter jar. If you wish, you can make several of these jars. Cream tomatoes are cut in half. Parsley with dill and chopped cream are sent to the jar. Gelatin filling is being prepared. Dry gelatin is stirred in a glass of cold water. This mixture is combined with vinegar, salt, sugar and boiled over heat for 3-4 minutes, then poured into jars with halved tomatoes in a thin stream.

Metal lids are placed on top of the jars (placed, but not rolled up). The containers are placed in an enamel basin or large saucepan and filled up to the hangers with warm water. On the fire, the liquid and jars are brought to a boil, then the basin is set aside. The jars are removed using tongs or towels. Roll up tightly and turn the lid down. A blanket is placed on top of the cans. After two days, the canned food is transferred to the pantry.

Recipe for tomato slices with butter

Oil tomatoes have a more delicate taste. They are saturated with marinade faster and hold their shape more firmly. There is no need to sterilize this recipe; vinegar is present here, and together with tomato acid they form a powerful preservative. The given recipe can be used for a larger volume, the main thing is to calculate the proportions of the brine.

Place greens on the bottom of steamed jars, according to your preference. These can be twigs or leaves of fruit trees, rosemary, parsley, and various parts of dill. The bow stroller is also placed here. Tomatoes cut into slices are placed on top. The jar is filled in layers, mustard seeds are poured on top.

Now, in order for the tomatoes to steam and secure their shape, you need to boil water and pour it into the tomatoes. The container can be closed with a lid by simply attaching the disc without clogging the jar. Steam the tomatoes for 15 minutes, drain the water, and season it with spices. Place the marinade on the fire, stir until completely dissolved, boil for 3 minutes and immediately pour from the pan into the jar. Roll up the lid and put under a blanket for 18 hours. Then take the jars to a cool, dark place.

Recipe for tomato slices without oil

Tomatoes without oil is a very common recipe; we will cook tomato slices in a delicious brine. This recipe is considered one of the gold reserves of experienced cooks, and people call it “Yummy”, “You can swallow your tongue”, “You will lick your fingers”. But, as we know, changing the name does not change the taste.

Heat the twist jars in the oven. Cut all the ingredients: tomatoes into suitable pieces (to fit in the neck), onions into rings (0.5-0.7 mm size), divide the garlic into cloves, and the cloves into small pieces. Leave everything else as is.

Fill the bottom of the jar with 3 onion wheels, a chopped garlic clove, and a sprig of dill. Place a row of tomato slices on top. Place a bay leaf between the next layers and add the tomatoes again. Prepare the marinade, boil it, and finally pour vinegar into it. Pour the brine into containers with tomatoes and roll them up. Jars should be stored in a dark place, such as a pantry.

Recipe for tomato slices in own juice

Tomatoes themselves contain a number of acids; they can easily last until winter if they are sealed in jars in their own juice. Such preparations do not require sterilization.

Select vegetables and herbs, wash them and prepare them for canning. We divide the tomatoes into 2 parts, one of them will be used for pouring - making juice, the other part will be marinated in this very juice. The first part of the tomatoes can be taken overripe, but without damage or rot. We cut off the stalks of the second part. Separately chop the pepper. We need to twist this very pepper with tomatoes for pouring. Grind the horseradish and garlic into the juice through a meat grinder, add salt and sugar from the seasonings, as in the recipe. Stir the ingredients in the juice, pour them into a saucepan or large enamel basin. Boil them to a boil, turn down the heat and let the juice simmer for 15 minutes. Don't forget to stir the dressing.

While everything is cooking, you can start working on the jars. We wash them together with the lids and boil them (sterilize them). Place a few peppercorns on the bottom of each vessel, add tomato slices and pour the filling on top. To be safe, the jars can be sterilized in a large saucepan, but this is optional. Let's roll up. Cool the finished tomatoes and put them in the cellar.

Sweet tomatoes slices

Canned tomato slices can also be sweet. A little more sugar, a few grams of the right seasonings and the tomatoes will have a new taste.

The recipe is ideal for any container size. The slices turn out equally tasty in liter and 3-liter jars. Prepare sterile containers and calculate the amount of marinade based on the volume of collected tomatoes. We will prepare marinade for 2 liters of water. We cut tomatoes into jars: small varieties into halves, cut large pulp into quarters. To them, in each jar, add a spoonful of vegetable oil.

Now let's make the marinade: boil water, and after the first bubbles appear, add all the seasonings except vinegar. Boil the brine mixture for 3 minutes, turn it off, pour vinegar into the brine and cover with a lid. The hot pour sits under the lid for 10 minutes, then the brine is poured into each jar to the very edge of the neck, and the prepared lids are placed on top of the liquid. Place jars of brine in a large-capacity saucepan, fill them with water and boil at low temperature for 15 minutes. Then we take out the jars, roll up the lids and leave them under the blanket until they cool completely. We move the jars to the cellar.

Tomatoes and cucumbers slices

The tomato is considered the best friend of the cucumber, and indeed, they do not conflict at all during preservation, but rather, on the contrary, complement each other’s tastes. In this recipe we will prepare a salad that can easily wait until winter.

The preparation is made from a banal salad: first, chop the cucumbers into half rings, then cut the tomatoes into pieces, herbs, celery, and put them in a pan of suitable size. Place salt, sugar and pepper, and grated garlic under the lid. Add oil. It’s better to use oil that smells like a real summer salad. Mix the salad and leave it covered for 1.5 hours. During this time, we sterilize the jars in any suitable way: in the oven, slow cooker, microwave or through a regular pan.

Fill each jar with salad, try to pack the ingredients as closely as possible, pour the essence on top. The jars will need to be sterilized; salads are capricious in this regard and for the winter it is better to fill them with culinary preservatives. In a large saucepan or metal basin, line the bottom with a rag; this is done to prevent the jars from jumping and rattling on the bottom. Place the filled container in a saucepan and fill the container with warm water up to the hangers of the cans.

Place the container with the jars on medium heat, do not cover with a lid, leave as in the picture. After 10 minutes from boiling, the jars can be removed and rolled up. Now the jars are turned over with their lids down and covered with a blanket. The twists are observed for three days; if nothing breaks, then the recipe is prepared correctly and the entire container has withstood the load. We put it in the cellar.

Tomato slices with herbs

The greens not only pair well with red and yellow tomatoes, but they also add wonderful flavor notes. Choose the herbs that you like best: cilantro, dry or fresh dill, dried or freshly picked parsley, and even basil itself. Experiment with flavors, fill your jars with different herbs and see which agent tasted best.

As with the above recipes, cut the tomatoes into pieces. Prepare jars, there may be several of them. The given recipe is suitable for preservation in a 1-liter jar. Place some of the greens at the bottom of a clean jar: chopped garden herbs, chopped or pressed garlic, peppers, grated horseradish, bay leaf. Next, add tomato slices; by the way, if you have the “Slivka” variety, you can cut it into rings. Continue arranging tomatoes and herbs until filled. Leave some space on top, add salt, sugar, and oil and vinegar. Pour boiling water on top. The filled jars are placed in a saucepan, the container is filled with water and boiled for 10 minutes. After rolling them into the automatic key, they cool down and go to the cellar.

Tomato slices without vinegar

Spicy tomatoes slices

A certain amount of spiciness harmonizes perfectly with the tomato taste. Georgian or Korean cuisine immediately comes to mind. This recipe is indeed sometimes called Korean tomatoes.

Follow the instructions:

• Wash jars, lids with cleaning powder and steam in a water bath;
• Process the tomatoes and turn them into slices, chop the remaining ingredients and turn them into pulp with a meat grinder or blender;
• It's simple: put tomato slices in jars, pour spicy puree on top;
• Now prepare the marinade: mix all the ingredients from the recipe and pour into a jar with spicy puree and tomatoes;
• Screw the lid on the jar and place it upside down for a couple of hours in a warm, but not hot place. This operation is necessary for uniform impregnation with the spicy marinade. After 2 hours, return the jar to its normal position and refrigerate for another 8 hours;
• The next day, the Korean wedges are ready, enjoy!

Recipe for pickled tomato slices

Perhaps this is the most aromatic recipe for preparations in the form of tomato pieces. A lot of fragrant herbs are used here, which together make up the whole composition. They can be adjusted if desired.

As usual, we prepare the dishes and ingredients for canning. Cut the tomatoes into even pieces, remove the fruit roots. Cut the chili peppers and onions into small pieces. We begin to fill the jars: put the greens on the bottom (divide it into several parts and put it between the tomato layers). Fill the layers with onions and peppers. We don’t tamp, we leave room for the marinade.

Brew boiling water and pour it into filled jars. After 15 minutes, drain the liquid from each jar; we will need it for preparing the marinade. Add seasonings according to the proportions of the recipe from the “Marinade” part. Boil for 3 minutes and pour into jars. Screw on the preservation with screw caps. As soon as the aromatic herbs darken, place the jars in the pantry with the lids facing up.

Published: September 30, 2017
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified

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

Ingredients:
- tomatoes;
- sugar - 2 tsp.

Step-by-step recipe with photos:

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




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




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




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

5. Tomato salad prepared for the winter in such a simple way and according to such a simple recipe will be an excellent addition to all kinds of homemade dishes. By creating this in the summer, you'll ensure a tasty addition to bland winter cooking. Eat and be healthy!
Let us remind you that last time we prepared.

This marinade takes time, but requires a minimum of effort, everything is simple!

so let's take:

Actually tomatoes (crushed, broken, etc.);
- garlic (a cup, I peeled two heads);
- tomato paste;
- salt, sugar, just a little bit of oil;
- some dill umbrellas;
- spices (I have hot pepper - pieces of skin, black peppercorns, allspice, bay leaf);
- vinegar.

We sort out the tomatoes, leave the best ones into slices, cut off the rest and grind them directly with the skin, adding garlic.

Pour our oil into the bottom of the pan and place the twisted tomatoes there. add more water, add a few large spoons of tomato paste, boil for about an hour, medium heat, almost does not stick to the bottom. then add salt and sugar. now ATTENTION! for 1 liter of liquid 2 tbsp. salt and 5 tbsp. sugar, also peppers, bay. leaf and boil for another half hour.
There will be a lot of filling left, we will use it tomorrow for another recipe!

We sterilize the jars, boil the lids, put a little dill and hot pepper on the bottom of each jar, cut the tomatoes into slices - medium ones in half, large ones into three parts, place tightly. pour the boiling mixture and pasteurize for 20 minutes from the start of boiling water. Before rolling, pour acetic acid into the jars - 1 tsp for a liter jar, a little less for 0.75!
We put it on the lids under the fur coat. ready! Enjoy!

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

Cut soft and overripe tomatoes coarsely and squeeze them slightly in your hands to get rid of some of the seeds

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

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

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

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

Chopped tomatoes in their own juice: Tomatoes

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

Chopped tomatoes in their own juice

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

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

Ingredients for 1 liter jar:

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

How to cook canned chopped tomatoes in your own juice

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

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

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

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

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

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

Using a blender, puree the tomatoes and onions.

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

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

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

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

Sliced ​​tomatoes in their own juice recipe with photos

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

Chopped tomatoes for the winter in their own juice

Cooking time: Not specified

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

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

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

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

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

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

5. Tomato salad prepared for the winter in such a simple way and according to such a simple recipe will be an excellent addition to all kinds of homemade dishes. By creating homemade preparations in the summer, you will provide yourself with a tasty addition to the bland winter cuisine. Eat and be healthy!

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

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

Tomatoes in their own juice: 5 canning recipes

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

Canned tomatoes are one of our favorite snacks.

Tomatoes in their own juice: a recipe for centuries

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

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

Canned tomatoes are prepared using the following technology:

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

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

How to cook chopped tomatoes in their own juice?

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

To prepare chopped tomatoes you will need:

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

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

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

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

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

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

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

In some cases, after adding the listed ingredients to the roll, you get a real salad that does not require additional preparation before serving.

Lazy tomatoes with beets and daikon

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

There is an easy and quick recipe for preparing a tomato-beetroot snack in your own juice, which requires the following ingredients:

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

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

How to prepare pickled tomatoes:

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

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

Green tomatoes with garlic in their own juice

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

To do this you need:

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

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

How blanks are made:

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

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

Tomato and onion salad

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

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

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

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

You can eat the prepared product after 2 weeks.

Canned tomatoes can be prepared in a variety of ways: by pickling or pickling, with or without sterilization, as a salad or as whole tomatoes. It is worth considering that all preserves prepared according to the described recipes will differ from each other in their taste, so before you begin, you must carefully study and evaluate the list of ingredients.

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

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

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

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

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

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

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

They taste like fresh tomatoes, but only sweet and salty. They are also good as an appetizer, but there is simply no substitute for preparing main courses. For example, real Hungarian goulash can be prepared in winter using just these preparations. And not only this, but also many other dishes.

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

Tomatoes in their own juice without sterilization - a simple recipe

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

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

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

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

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

4. Select small fruits for placing in jars. I use the plum variety, also called ladyfingers. They are hard, elastic, fleshy. And they definitely won’t fall apart, even during processing. nor during storage.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

How to cook tomatoes in their own juice with sterilized jars

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

How to properly sterilize jars of vegetables

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

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

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

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

Tomatoes in their own juice for the winter

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