Tomatoes in their own juice without skin. Tomatoes in their own juice without skins

Tomatoes without peel own juice for the winter, made according to our recipe with a photo, is an ideal homemade preparation. Great as a side dish for different dishes. Tender, amazing tomatoes home cooking without preservatives - The best way for pickles for the winter.

Cooking time: 1 hour 20 minutes. Servings Per Container: 6 cans of 0.75 liters.

Products for peeled tomatoes:

• tomato - 5 kg;
• coarse table salt - 2 tbsp;
• granulated sugar- 2 tbsp.

Cooking skinless tomatoes in your own juice

To begin with, we will select 2 kg of tomatoes, wash them, make cross-shaped cuts and scald with boiling water, leave the containers with boiling water for 20 minutes. After that, carefully remove the remaining skin with a knife. For harvesting, use slightly unripe elastic fruits without traces of phytophthora and rot.

First you need to sterilize the jars, put 2/3 of the peeled tomatoes in a container. We recommend packing vegetables loosely. To make the tomatoes tasty and fragrant, lay branches of fresh / dry greens, onion and carrot rings on the bottom. For spiciness and spiciness, add a piece of chili pepper, black pepper (peas), coriander and bay leaf.

Wash the remaining vegetables, twist through a meat grinder or juicer. Ready tomato juice Pour into a saucepan, bring to a boil, add sugar and salt. Mix and cook for 15-20 minutes, periodically removing the foam. Soft tomatoes with cracked skin are suitable for squeezing juice.

Pour boiling tomato juice into prepared jars with tomatoes, fill up to the top side. To keep tomatoes better, we recommend pouring in a little lemon juice / acid, a few mustard seeds, 1 tbsp. vodka / alcohol, currant / cherry / oak leaves. To prevent the rolled tomatoes from becoming moldy, you need to add a small amount of finely chopped horseradish.

It remains to roll up the jars with scalded lids using an airtight key, wrap them in a terry towel and leave to cool for a day. Don't forget to check homemade on the correct closure of the jar: when turning over, the juice should not leak out.

This recipe is very popular with kids! After all, tomatoes are already without skins and they are convenient and easy to eat. Of course, you will have to tinker a bit with peeling, but in winter, just chop the vegetable on a fork and eat right away. Tomatoes are well marinated without peel and will not lose their shape, which is important. The main thing is to buy good, solid, fleshy, juicy tomatoes or grow your own.

You can also prepare a tomato for the winter. She is very helpful in the winter.

To cook a tomato without a peel in a marinade for the winter, we need 50 minutes, the number of servings is 5.

Ingredients:

• Tomatoes varieties Volgograd - 800 grams
• Laurel - 3 pieces
• Garlic - 1 piece
• Bulgarian pepper - 1/2 pieces
• Dill dry - to taste
• Allspice in peas - 2 pieces
• Ground salt - 1 tablespoon
• Vinegar 9% - 2 tablespoons
• Pure water - 200 milliliters.

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

Tomatoes are the main vegetable of our harvest. Therefore, the choice of variety is important so that the tomato does not become limp in the jar and the skin is removed well. We need varieties like cream, I took Volgograd.

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


Tomatoes need to be washed, ponytails removed. To remove the peel quickly, 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 remove the vegetables with a slotted spoon and put in a bowl.


Let the fruits cool for a couple of minutes.
In the meantime, we already have jars ready for conservation, sterile. We put dry dill in a jar, you can use umbrellas, allspice, laurel and a clove of garlic for flavor.


Now we remove the peel from the tomato, this is easy to do, just pierce the peel a little with a fork and then peel with your fingers. Put all the tomatoes in a jar of spices.
The fruits lay down well and densely. Add bell pepper on top, I had a fleshy red one.

Preparing a quick marinade for tomatoes.

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


I got a liter eurobank, we twist it with a clean lid and turn the jar over so that the marinade mixes well. When the workpiece has cooled, move it to the basement, where all the pickles and jams are stored.

Tomatoes without peel in the marinade are ready! Everything is easy and simple!
Tomatoes are just awesome, juicy, fragrant, well, really tasty and no peel!

Published: 11.05.2018
Posted by: drug
Calories: Not specified
Cooking time: not specified

I invite you to cook delicious unusual tomatoes in its own juice without skin. Recipe for winter cooking canned tomatoes, which can be added to any vegetable side dish or meat dish I provided for you today. Also, similar preparations are used for the preparation various sauces, for example, bolognese, or add canned tomatoes when stewing meat, poultry or fish instead of tomato paste.
well preserved in a cool place at a temperature of +1 to +9 degrees in a dry and dark basement or cellar.
It will take 60 minutes to prepare. From the ingredients indicated in the recipe, several jars of 0.5 liters will come out.

Ingredients:

- tomatoes - 3 kg.;
- salt - 30 gr.;
- granulated sugar - 50 gr.;
- vinegar - 30 ml.

Step by step recipe with photo:

Removing the skin from tomatoes is very easy. To do this, first make an incision crosswise on the back of each vegetable. Of the three kilograms of vegetables, we peel two kilograms, the rest will be needed for the sauce.




Throw the cut vegetables into a pot of boiling water for 1 minute. Time may vary depending on skin thickness and degree of maturity. Dip very ripe tomatoes in boiling water for only half a minute.
From boiling water, immediately transfer the tomatoes to a container of ice water. Almost immediately, the skin peels off easily.




We clean the tomatoes, cut in half, cut out a hard seal with a stalk. Large specimens are cut into 2-4 parts, small ones are left whole.




We put the vegetables in clean, dry jars. We fill the jars approximately 2/3 full.

Grind the remaining tomatoes in a blender or pass through a meat grinder. In this case, the skin does not need to be removed, it is enough to wash the tomatoes well.




We wipe the chopped tomato mass through a sieve to separate the change and the cake.
Add to the mashed mass table salt, granulated sugar, vinegar, bring everything together to a boil, boil for 5 minutes.




Pour jars of vegetables with boiled sauce up to their shoulders. We put the jars in a container for sterilization on a piece of tissue, pour hot water. We sterilize the container with a capacity of 500 ml for 14 minutes. Close tightly

Of all the preparations for the winter, tomatoes in their own juice are especially quickly eaten. The sweet-salty taste of tomatoes will be loved by all households, without exception, the harvest will quickly become one of the permanent ones.

A snack for the winter can be prepared according to several recipes, and for each method finished product turns out well, just lick your fingers.

Recipes for tomatoes in their own juice for the winter

Since the recipes provide for the preservation of tomatoes in juice, it must be prepared in advance. For juice, tomatoes with fleshy pulp and sweet taste are selected. Juice can be obtained by twisting the fruit in a blender or using a juicer. Then the juice is brought to a boil and boiled for another 20-30 minutes. Add salt and pepper to taste. Next, proceed to the preparation of tomatoes, using the most delicious ways cooking.

With vinegar

Vinegar increases the shelf life of the snack to one year and gives it a refreshing sourness that will dilute the sugary aftertaste. The amount of vinegar is adjusted as desired.

• tomatoes - 1-1.4 kg;
• freshly brewed tomato juice;
• 1 tbsp 6-9% vinegar;
• 1 tbsp salt;
• 5-6 garlic cloves;
• 3-4 black peppercorns;
• 1 tablespoon of granulated sugar.

Cooking:

Black peppercorns are placed in a clean, dry jar. The stalk is removed from the fruit. The garlic is cut into 4-5 parts and a part of the clove is inserted into the place from which the stalk was removed.

The skin of tomatoes in 2-3 places is pierced with a thin needle or a toothpick so that they are salted faster. The fruits are transferred to the container, without pressing on the pulp.

The indicated amount of salt and sugar is added to a saucepan with freshly brewed juice, stirred until completely dissolved and boiled for 3-5 minutes, vinegar is added.

Pour the contents of the jar with juice and spices and put in the microwave to heat up for 5-6 minutes. Then the container is rolled up with a lid and allowed to cool, after which it is stored in a cool room.

A simple way of canning takes a little time and does not require the use of a large number ingredients. You can start cooking right away.

If there is no 6-9% vinegar at home, use concentrated acetic acid. A 70% acid solution must be diluted with water in a ratio of 1:10. The diluted mixture can be used in cooking.

Slices of tomatoes in their own juice for the winter

For a change, an appetizer can be made not only from whole fruits, but also cut them into beautiful slices. An unusual interpretation allows you to use fruits of the most diverse forms for cooking.

• 1-1.5 kg of tomatoes;
• 0.8-1 l of tomato juice;
• 1 tbsp Sahara;
• 1 tbsp salt;
• 1 tbsp vegetable oil;
• ½ tsp black ground pepper;
• 2-3 cloves.

Cooking:

Tomato fruits are washed well under water, the stalk is cut out. Then cut the tomato into 3-4 parts so that the seed chamber remains on the slice. The slices are transferred to the prepared container and sprinkled with cloves.

The juice is brought to a boil, salt and sugar are added to it and vegetable oil is added. Pour the mixture into the container to the very top and cover with a lid.

Pour 3-4 liters of water into a large saucepan and put a jar with the workpiece. The jar should be in the water for most of its volume - up to the shoulders. Turn on the heat and sterilize for 10-15 minutes. Then the container is rolled up with a lid and kept at room temperature another 5-6 hours.

The preparation can be tasted after 6-8 weeks. The longer it stays in a cool place, the richer and brighter its taste will be.

With horseradish and garlic

To add spice to the preparation, horseradish is sometimes used in cooking. It will add a tart flavor and spicy notes to the appetizer.

Ingredients:

• tomatoes - 1-1.2 kg;
• tomato juice 0.8-1 l;
• 1 tbsp Sahara;
• 1 tbsp salt;
• 1 tbsp vegetable oil;
• horseradish root, 2-3 pieces;
• garlic cloves - 4-5 pcs.

Cooking:

Tomatoes are washed and the skin is pricked 2-3 times from opposite sides. Transfer the fruit to a container. Horseradish root and garlic cloves are cut into large pieces and laid between tomatoes.

Boil tomato juice in a saucepan, if it starts to thicken, you can add a little water. Mix in sugar, salt and oil.

Pour the juice over the fruits and loosely cover with a lid.

The jars are placed in an oven preheated to 100 degrees and with the door open, the workpiece is sterilized for 5-10 minutes. Without waiting for cooling, the container is taken out and screwed tightly with lids.

The sample is removed after a month. Tomatoes are easy to get out of the jar with a tablespoon; before serving, tomatoes are poured with sauce. You can sprinkle them with fresh chopped herbs.

Attention!

Disposable lids work well for rolling. They are airtight, and the workpiece will stand for a long time if the storage conditions are observed.

Tomatoes in their own juice without peel

If you want the tomatoes to literally melt in your mouth, you need to remove the skin from them in advance. This can be done in the following way: shallow cuts 2-3 centimeters long are made on the fruits near the stalk. Tomatoes are dipped in boiling water and held for 30-40 seconds, then cooled under water and the skin is peeled off.

Ingredients:

• tomatoes - 1-1.2 kg;
• tomato juice - 1 l;
• 1 tbsp salt;
• 1 tbsp Sahara;
• 1 tsp 6% vinegar;
• 2-3 cloves of garlic;
• ½ tsp ground black pepper.

Cooking:

Remove the skin from the tomatoes and stack them in rows in a jar.

Pour the juice into the pan, bring to a boil, remove the foam. Then sugar and salt are dissolved in it, mixed. Garlic is rubbed into the juice on a fine grater, black pepper is poured and vinegar is poured.

The hot mixture is poured into a container with tomatoes to the top and the workpiece is sterilized for 5-7 minutes.

Skinless tomatoes have delicate taste, moreover, they can be easily taken out of the jar - they do not crumple and still keep their shape.

Tomatoes in own juice "Lick your fingers" without vinegar

Vinegar can be excluded from the ingredients or replaced with citric acid. It acts as a preservative and promotes long-term storage. In order for the appetizer to stand for more than one year, you can add more salt.

• tomatoes - 2-2.5 kg;
• 3 tbsp salt;
• 3 tbsp Sahara;
• 1 tbsp vegetable oil;
• ½ tsp citric acid;
• 3-4 cloves of garlic;
• 3-4 umbrellas of dill;
• red pepper - on the tip of a knife;
• tomato juice -1 l.

Cooking:

Tomatoes are pierced with a needle and placed in a jar loosely, dill and chopped garlic are placed between them.

Heat the tomato juice and add spices to it and citric acid. Pour the mixture into a jar. The container is sterilized in the microwave or in the oven for 8-10 minutes.

Before serving, you can boil or fry potatoes for tomatoes. Good for a snack braised cabbage and a variety of vegetable pickles.

Tomatoes "You'll lick your fingers" in their own juice without sterilization

In order not to waste extra time on sterilization, you can put more vinegar and salt in the workpiece. Then the appetizer will stay longer - at least a year.

• tomatoes - 1-1.2 kg;
• tomato juice - 1 l;
• 2-3 peppercorns;
• 1.5 tbsp vinegar 6%;
• 2-3 bay leaves;
• 1.5 tablespoons of salt;
• 1 tbsp Sahara;
• a pinch of red pepper;
• 3-4 cloves of garlic.

Cooking:

Tomatoes are washed, the stalk is cut out and placed in a sterilized container. Laying the fruits, add a bay leaf with garlic and peppercorns between them.

Boil tomato juice, stir in vinegar, pepper, salt and sugar. Turn off the heat and pour the contents of the jar to the top with the hot mixture. While the appetizer has not cooled down, quickly twist it with lids and turn the jars over to cool. Then the container with the workpiece is removed for storage.

Attention!

Instead of dry red pepper, you can take fresh pepper Chile. It is added at your discretion, given the spiciness of the ingredient.

There are no problems with cooking, but there are several nuances that can affect the quality of the finished product:

1. For pickling, miniature tomatoes with diameters of no more than 6-7 centimeters are suitable. You can use cherry tomatoes and similar varieties.
2. Tomato juice can be substituted for tomato paste: pre-diluted with water in a ratio of 1: 2. if the mixture turned out to be very liquid, it should be boiled over medium heat.
3. The storage container must be clean. The jars are washed in advance with soda or salt, then calcined in the oven or sterilized over steam for at least half an hour.
4. You can store the packaged snack at a temperature of 10 to 20 degrees Celsius. Do not keep jars at home in a warm place. The best storage space is a cellar, a closet, a pantry, a dark closet with lockable doors, or a refrigerator.

Tomatoes in their own juice are a favorite dish for many gourmets. The memorable taste and vegetable aroma awaken the appetite so that the workpiece will be immediately eaten without a trace.