Tomatoes for the winter (without skin) are finger-licking good. Tomatoes in their own juice without peel Recipe for rolling tomatoes without peel

There are many recipes for skinless tomatoes for the winter, because people have long noticed that these vegetables are much more practical and tastier to eat in this state. Interesting cooking methods and additional ingredients will also add a “zest” to each prepared product. Therefore, these recipes can be useful to every housewife.

For recipes in which tomatoes are rolled whole, small vegetables are needed (up to 4 cm in diameter). Cream tomatoes are ideal. Fruits that have mechanical damage or other defects are rejected.

A simple method to quickly get rid of the peel

Getting rid of skins on tomatoes is easy if you know how to do it:

• tomatoes are sorted and washed;
• make cross-shaped incisions on the soft side;
• Blanch for 2 minutes;
• cool under running cold water;
• remove the skin starting from the cut - after that it comes off easily.

Blanching is a short-term treatment with boiling water or steam. The procedure is done using a colander, or the vegetables are placed directly into the container.

Cooking options

There are many different recipes using peeled tomatoes today, and some of them will be discussed below.

Classic recipe

What could be simpler than the classic rolling of tomatoes? With the help of such a roll it is easy to prepare tomato sauce, and they also go wonderfully with various side dishes.

Components:

• tomatoes;
• garlic cloves;
• salt;
• vinegar solution 9%.

The tomatoes are blanched and skinned. Cut each of them into 4 parts, and remove the mark from the stalk. The tomatoes are tightly packed into prepared jars and garlic cloves cut into slices are placed between them. Sprinkle the contents of the jars with salt and fill the jars up to the necks. Pour in vinegar. Sterilize 3-liter jars for 45 minutes.

When the tomatoes are stacked tightly, the juice will act as liquid. Tomatoes will decrease in volume after sterilization.

In the marinade

This recipe turns out very tasty and tender, although making pickled tomatoes this way requires some effort.

Components:

• tomatoes;
• black peppercorns;
• allspice peas;
• parsley leaves or root;
• sugar and salt;
• vinegar solution 9%;
• water.

Prepared tomatoes are laid out in sterilized 3-liter jars tightly to each other. Pour boiling water over them and leave for 10 minutes, covering them with lids. After this, water is poured into a container and the marinade is boiled in it. To do this, bring it to a boil, add sugar and salt, and at the end add table vinegar. The finished filling is returned back to the jars. Before rolling the pickled tomatoes, add herbs and spices.

“Five Minutes”

These quick-cooking marinated tomatoes have a piquant taste - they will be indispensable for lovers of “spicy things”.

Components:

• tomatoes;
• dill greens;
• head of garlic;
• half a pod of red pepper;
• sugar and salt;
• 9% vinegar solution;
• water.

Prepare the tomatoes. At the same time, cook the marinade. To prepare it, take a pan, pour in water, add sugar and salt, and after boiling, pour in a portion of vinegar, turn off and cool.

Prepare the spicy ingredients: wash and chop the dill and pre-peeled garlic. The pepper is freed from the seed and also cut into half rings. Tomatoes are placed in jars mixed with prepared ingredients. Pour in warm marinade and leave for 24 hours at room temperature. They're rolling up.

Peeled Tomato Snack

This snack tastes amazing, gourmets will definitely love it!

Components:

• tomatoes;
• red pepper pods;
• garlic cloves;
• parsley;
• granulated sugar and salt;
• vinegar.

Opt for medium-sized tomatoes, but they should be fleshy and ripe. They are prepared for blanching and the skins are removed. Then cut into 2 or 4 parts and cut out a space from the stalk. At the same time, prepare the marinade. To do this, wash and chop the carrots and red pepper pods. After this, they are put into a meat grinder, as well as garlic.

Chopped parsley, salt and sugar are added to the resulting vegetable mass. Mix it thoroughly and add vinegar. The preparation of the vegetable marinade is complete.

At the end, take a closing tray and place the vegetable slices tightly next to each other. This layer is watered on top with this fill and the next layer begins to be laid, and so on. After filling the container, close it with a lid and place it in the refrigerator for 8 hours.

After this time, the tomatoes will receive the aroma of the filling and will be very tasty. This dish will be a great addition to meat and side dishes.

In its own juice without vinegar

A peeled tomato is very good as a snack. They are also added to first and second courses, and made into gravies and sauces. This product can be obtained in two ways:

Components:

• some small tomatoes;
• some large tomatoes;
• salt and sugar.

Small-fruited vegetables are peeled and packaged in prepared hanger-length jars. Large tomatoes are pureed using a blender. Then you need to heat the tomato mass to a boil and pour the tomatoes over it. After this, they are pasteurized at a temperature of 90 degrees. The duration of the procedure for cans with a capacity of 0.5 liters is half an hour, 1 liter - 35 minutes, and 2 liters - 40 minutes. Then you should roll it up.

In brine

This recipe is already many years old, and it is prepared in a barrel or other container. Very appetizing, spicy salted tomatoes come out of it.

Components:

• tomatoes;
• black currant leaves;
• granulated sugar and salt;
• laurel leaf;
• black peppercorns;
• allspice peas;
• dry mustard powder;
• water.

Currant leaves are placed on the bottom of the dish, then firm, slightly green tomatoes without skin. At the same time, you need to prepare a portion of the brine. To do this, add sugar, salt, black and allspice, and bay leaf to the water. The contents of the pan are brought to a boil and cooled. Then add dry mustard and let it sit.

Make sure that the brine becomes transparent.

Then pour it over the tomatoes, place a clean cloth on the surface of the vegetables and apply pressure. Take it to a cool place.

With added honey

The presence of honey in the roll with tomatoes is a very interesting combination; gourmets will not remain indifferent to this recipe.

Components:

• tomatoes;
• garlic cloves;
• dill umbrellas;
• horseradish and black currant leaves;
• white and black peppers;
• coriander seeds;
• granulated sugar and salt;
• 9% vinegar solution;
• water.

The bottom of 3-liter jars is filled with prepared ingredients: dill, the top of horseradish and currant leaves, peeled and chopped garlic. Then add peppercorns and coriander. At the same time, the tomatoes are prepared and, peeled, packaged in jars.

Then take a large container and heat water in it until it boils. Pour into each jar and leave for up to half an hour, closing the lid. After this time, put a watering can on the container and drain the liquid back into the pan where it was first heated.

Heat, bring to a boil and pour over the vegetables a second time for half an hour. Re-drain into the pan and heat again. Add sugar, salt and honey to this aromatic water. Boil for several minutes and add table vinegar, turn off. The third time the marinade is finally poured into 3-liter jars. Sealed.

With garlic

Recipes with garlic make the rolls more aromatic and appetizing, and if there is a lot of it, even spicy.

Components:

• tomatoes;
• bulb onions;
• heads of garlic;
• black peppercorns;
• basil leaves;
• salt and sugar;
• vinegar solution 9%;
• water.

First, all the spicy vegetables are prepared: they are washed, and the onions and garlic are peeled beforehand. Cut the onion into 4 parts and pour over salted boiling water along with the garlic. After blanching, peel the tomatoes.

Then they begin the process of putting ingredients into jars. Start with garlic and onions, then add tomatoes and basil. At the same time, prepare the marinade. To do this, pour salt, granulated sugar and pepper into boiling water, and at the end - table vinegar. Pour into jars and leave for up to half an hour. After this time, drain through the lid and bring to a boil again. Pour into jars and seal.

Lightly salted canned tomatoes

The recipe, which contains lightly salted tomatoes, also has quite a few adherents.

Children really like this preparation! After all, tomatoes already have no skins and are convenient and easy to eat. Of course, you will have to tinker a little with removing the peel, but in winter, just prick the vegetable on a fork and eat right away. The tomatoes will marinate well without peeling and will not lose their shape, which is important. The main thing is to buy good, firm, fleshy, juicy tomatoes or grow them yourself.

You can also prepare tomatoes from tomatoes for the winter. She is very helpful in winter.

To prepare peeled tomatoes in a marinade for the winter, we need 50 minutes, number of servings: 5.

Ingredients:

• Volgograd variety tomatoes – 800 grams
• Laurel – 3 pieces
• Garlic – 1 piece
• Bell pepper – 1\2 pieces
• Dry dill - to taste
• Allspice in peas – 2 pieces
• Ground salt – 1 tablespoon
• Vinegar 9% - 2 tablespoons
• Clean water - 200 milliliters.

Tomatoes without peel for the winter in marinade - recipe with photos step by step:

Tomatoes are the main vegetable of our preparation. Therefore, the choice of variety is important so that the tomato does not turn sour in the jar and the peel is removed well. We need varieties like cream, I took Volgograd ones.

The fruit is tight, the peel is not thick, there is a lot of pulp, there are few seeds, they are just suitable for our preservation.


The tomatoes need to be washed and the stems removed. To quickly remove the peel, there is one secret. Place a pot of water on the stove, half full. Throw the tomatoes into boiling water and count to 20, then use a slotted spoon to remove the vegetables and place in a bowl.


Let the fruits cool for a couple of minutes.
In the meantime, we already have jars ready for preservation, sterile. We put dry dill in a jar, maybe with umbrellas, allspice, bay and a clove of garlic for flavor.


Now we remove the peel from the tomato, this is done easily, just pierce the peel a little with a fork and then peel it with your fingers. Place all the tomatoes in a jar with the spices.
The fruits lie well and tightly. Add bell pepper on top, I had red fleshy one.

Quickly prepare the marinade for the tomatoes.

Pour water, vinegar into a saucepan and add salt. The water will boil, turn it off and pour in the tomatoes, let them sit in the marinade for 10 minutes. Then pour it back into the saucepan, boil and pour over the tomatoes again.


I got a liter Euro jar, screw it on with a clean lid and turn the jar over so that the marinade is mixed well. When the workpiece has cooled, move it to the basement, where all the pickles and preserves are stored.

Peeled tomatoes in marinade are ready! Everything is easy and simple!
The tomatoes are simply awesome, juicy, aromatic, really tasty and no peel!

Tomatoes in their own juice - this delicious recipe will be useful to every housewife. Tomatoes and their juice are especially useful for people who have digestive problems. Half a glass of juice a day – and your stomach works like clockwork. An additional highlight and additional labor costs in this dietary recipe is that we marinate the tomatoes without the skin.

For this recipe, cream tomatoes are suitable, small, oval or small round, up to 3-4 cm in diameter.

Where do we start canning tomatoes in their own juice and without skins? right, we think how to remove the skin from a tomato fast and easy.

To do this, we sort the tomatoes, wash them, and blanch them for 1-2 minutes. in boiling water and then cool under cold water. You can blanch using a colander or directly in the pan. After the tomatoes have been in hot and cold water, it is easy to remove the skin (peel).

Now, you need to know how to make tomato juice. We will prepare it separately. We will make it from the remaining tomatoes that were not suitable in size or for other reasons. These may be large, overripe, bruised fruits.

Preparing tomato juice.

We wash the prepared tomatoes several times in water, discard the stems, damaged areas from diseases and sunburn, with herbs, cut into pieces and boil until soft. Rub the cooled contents of the pan through a sieve to separate the skin and seeds from the juice.

Add salt to it, maybe bay leaf, black pepper and boil. To prepare a marinade from tomato juice, 1 liter of juice will require 20-30 g of salt. The tomato juice for the marinade is ready.

Now, we need to make our preparation faster, since the shelf life of the juice is 1 hour. Then the juice begins to ferment. If we want to pickle a large number of tomatoes, then the juice will have to be prepared in several stages.

Important: To increase the boiling point of water at home to 108-110°C, you need to add about 2 tbsp to a pan of boiling water. spoons of salt.

Tomatoes in their own juice according to this recipe taste like fresh. And although tomato juice and salt (without vinegar) act as a preservative, they are stored for a long time. This recipe for preparing tomatoes is good because there is no waste - the tomatoes are eaten and the juice is drunk.

The article is published with the topic: Canned tomatoes for the winter without skin. Peeled tomatoes are of the best quality and renowned chefs appreciate this method of canning. It gets a little more complicated because you need to peel the tomato. But the fruits you get are delicious, and if you pick them up with your fingers, you’ll end up licking them pleasantly. Make tomatoes like these and you will discover the delight of taste.

The process of peeling a tomato does not take much time. The washed tomatoes are placed in a colander and lowered into a pan with hot water at a temperature of 95 degrees C. Leave for 1 - 2 minutes, then quickly removed and, together with the colander, lowered into cold water for 1 - 2 minutes. As a result, the skin can be easily removed by hand or with a knife.

Peeled tomatoes are placed tightly in jars - cut into slices. The peeled tomatoes are placed tightly, without air gaps. And, note, they are not filled with anything else, but they must be sterilized immediately. This is what large tomatoes do for the winter.

Medium-sized and slightly smaller tomatoes are prepared as whole fruits. Peel the skins, put them in jars and fill them with their own tomato juice. Or you can simply pour hot brine over it - and this is a different way of cooking. And then, look at recipes with different ways of preparing them.

Tomato slices are convenient to eat because they are a ready-made dish.

We will need:

• Tomatoes with skin - 5.5 kg
• Salt - 1 teaspoon per 1 liter jar
• Sugar - 1 tablespoon per 1 liter jar
• Vinegar 9% - 1 tablespoon per 1 liter jar

For our recipe we will take only large tomatoes, as in the photo.

Make a cross on each tomato to remove the skin later.

Place the cut tomatoes in three bowls and pour boiling water over them for 10 - 15 seconds.

After this procedure, the peel is easily removed from the tomato.

Cut the peeled tomatoes into 4 parts and cut out the stem.

Carefully place the sliced ​​tomatoes into a clean jar. The jar does not need to be sterilized. The slices need to be laid tightly, pressing slightly on them.

Place a heaped teaspoon of salt in a liter jar. Salt should be rock salt. Note that the tomatoes take up a little more than half the jar.

And one heaped tablespoon of sugar.

We continue to place the tomato pieces in the jar to the top.

Thus, fill as many jars as you can manage.

We got 5 liter jars.

Cover the jars with lids and place 3 jars in a pan with a napkin on the bottom.

Pour cold water up to the hangers of the jars and place the pan on the fire. After the water boils, reduce the heat and sterilize the liter jars for 15 minutes.

2 minutes before the end of sterilization, remove the lids and pour one tablespoon of vinegar into each jar and finish cooking.

Then we take the jars with lids out of the water and seal them with a seaming wrench.

This way you need to roll up all the cans.

There is no need to turn the jars upside down, we will simply wrap them and they will stand there until they cool completely.

Here, look at how tomatoes turn out for the winter in their own juice, sliced ​​and without skin.

They keep well even at room temperature and are very tasty.

To prepare this recipe, medium-sized red oval or plum-shaped tomatoes are used, as well as small round tomatoes with a diameter of up to 3 - 4 cm.

Preparing the recipe - tomatoes for the winter:

1. Place the tomatoes in a colander or blanching mesh and immerse in boiling water for 1 - 2 minutes, then dip in cold water to cool.
2. Peel off the skin of all tomatoes using your fingers or a knife.
3. Place the peeled whole tomatoes in prepared jars and fill them with hot brine (50-60 g of salt should be dissolved per 1 liter of water).
4. Filled jars need to be covered with lids and set to sterilize (our brine is hot, which means after installation, you cannot fill the space in the pan with cold water, only hot).
5. We sterilize jars with a capacity of 0.5 liters for 5 - 8 minutes, jars with a capacity of 1 liter sterilize for 10 - 12 minutes. We keep a report from the moment the water boils.
6. Then we take the jars with lids out of the water and immediately roll them up. We insulate and leave it until it cools.

Delicious salad from different vegetables

Skinless winter tomatoes prepared with this recipe can be used for salads and

as a side dish for meat and fish dishes.

We will need:

• 3 kg of ripe small-fruited tomatoes
• 2 kg large ripe tomatoes
• 80 g salt
• 50 g sugar

Preparing the recipe - tomatoes for the winter:

Dip the prepared tomatoes with a cross-shaped cut into boiling water for 1 - 2 minutes and immediately cool in cold water.

Remove the skin from each tomato.

Carefully cut out the stem.

Place the peeled tomatoes in clean jars up to their shoulders.

Preparing tomato juice

Cut large tomatoes into pieces, place in a saucepan and put on fire. Stir, but do not bring to a boil. Then rub the hot mass through a fine sieve. You now have tomato juice for pouring peeled fruits into jars.

Dissolve salt and sugar in tomato juice. Fill the tomatoes in the jars with juice so that the juice level is 2 cm below the edges of the jar. Cover with lids and after the water boils in the pan, keep 1 liter jars for 10 minutes.

Take the jars out of the water and immediately roll them up with a machine.

The recipe for tomatoes for the winter in their own juice with whole fruits without skin is ready.

For 1 liter of filling we need:

• 15 - 20 g salt
• 20 - 40 g sugar
• 2 - 3 g citric acid

Preparation:

1. We remove the skin from the prepared tomatoes using a method known to us.
2. Pour 2 tablespoons of vegetable oil into clean but still empty liter jars to improve the taste.
3. Then place the peeled tomatoes in jars with oil.
4. Bring the water to a boil and dissolve salt, sugar and citric acid per 1 liter.
5. Pour hot brine into jars of tomatoes and pasteurize in a saucepan from the moment of boiling for 10 minutes.
6. Remove the jars from the water and immediately roll up the lids.

Tomatoes in their own juice for the winter - video recipe

Knowing a lot about the way to prepare tomatoes, even experienced housewives will be surprised and praise you for preparing recipes on the topic of tomatoes for the winter without skin.