The most delicious tomatoes in tomato juice for the winter. Tomatoes peeled in tomato juice Tomatoes in ready-made tomato juice for the winter

I also like this recipe because it doesn’t use vinegar. They turn out excellent - moderately salty and sour. Many canned tomato recipes Tomato juice involves peeling the skins of the tomatoes and then pouring them with juice or puree obtained by chopping the tomatoes.

Yes, these tomatoes are tasty, but they will take more time to prepare, and they have a more aesthetically pleasing appearance in the skin, which means they can be served on the holiday table. Try and close it too canned tomatoes in their own juice for the winter, I hope your household will like them, and you will close them year after year. Now let's move on to the recipe itself.

• 5 kg large tomatoes
• 6 kg small tomatoes
• sugar - 1 level tablespoon for 1.5 liters of juice
• salt - 1 level tablespoon for 1.5 liters of juice

From this amount I got 9 jars of 900 ml each.

You will also need:

• circle for sterilizing glass jars
• seaming key (if cans are seamed)
• key caps or screw caps
• warm blanket, plaid

Tomatoes in tomato juice - recipe

In order to squeeze tomato juice to prepare tomatoes in tomato juice for the winter, you will need a juicer or a food processor (meat grinder) with a juice attachment. If this equipment is not available, you can get by with a regular mechanical meat grinder and a sieve. This, however, will take you a little longer than using electrical engineering.

We sterilize the tomatoes, jars and lids by steaming them over steam and boiling the lids in water. Before sterilizing, wash jars thoroughly with soap. To be sure, rinse them one more time with a pinch of baking soda. We place small tomatoes tightly in already prepared jars.

I would like to remind you that tomatoes for canning must be elastic, without defects or damage, otherwise, after pouring boiling water, tomatoes with flaws may disintegrate and spoil not only the appearance, but also the taste of the finished product.

In order not to sterilize jars of tomatoes before sealing, I proceed as when canning tomatoes in brine. I pour boiling water over them, and they should stand for about 20 minutes under the lid, then drain the water and pour boiling water over again.

While the tomatoes are in boiling water, make tomato juice.

This can be done manually or using household appliances. If you do it by hand, remove the skin from the tomato, grind it in a meat grinder, then rub it through a sieve to get rid of the seeds. Or boil the tomatoes for about five minutes until they become soft and grind through a sieve. I used an electric meat grinder with a juice attachment. To do this, I cut the tomatoes into 2 slices.

Passed it through a meat grinder sieve.

There is still a lot of juice left in the cake after the combines and juicers, so I pass the cake through the meat grinder a couple more times.

Drain the tomato into a saucepan, then put it on the fire. It is very important to know how much juice is obtained, since tomatoes are not always equally juicy, I weigh a bowl of tomatoes on a kitchen scale, or measure with a half-liter jar. From 6 kg of tomatoes I got 4 liters of juice, and I squeezed 1 liter from the pulp!

The proportion for 1.5 liters of juice is 1 table. spoon of sugar and salt, for every 0.5 liter 2 teaspoons of sugar and salt. We take spoons with loose ones without a slide. To taste, you can add more sugar to the prepared tomatoes in tomato juice. Add sugar.

Add salt.

As the juice boils, skim off any foam that has formed on its surface. You need to stir the boiling juice as often as possible. Stir it with a spoon or slotted spoon. Using the same slotted spoon or spoon you can easily remove the foam.

Tomatoes sealed in tomato juice are an excellent alternative to pickled tomatoes, which everyone is already tired of, because you often want variety, both in life and in your diet. It is noteworthy that the preservation can be consumed without any residue, since the filling also has excellent taste and is used to decorate and complement many dishes. Every housewife should study the most delicious recipes for tomatoes in tomato juice for the winter in order to please her family and friends with a wonderful snack.

To make this winter snack, you can use both classic recipes, the preparation technology of which is simple and understandable, or you can resort to studying original methods.

To prepare, you need to sort through the fruits, separating the riper specimens: use them to make juice. It is recommended to leave whole ones; they should be small in size and have firm flesh and regular shape. Add salt, sugar and vinegar to taste. You can also use various spices and herbs, following your own taste preferences.

Selection and preparation of containers and ingredients

When choosing ingredients, you should pay attention to whether the variety is suitable for the intended use. The fruits should be medium-sized and easily pass through the neck of the jar; the skin and pulp should be dense and have a high sugar content. Selected tomatoes must be sorted from the stems and washed thoroughly.

When preparing dishes, the need to sterilize jars and lids should be determined depending on the recipe, but in any case they must be washed thoroughly.

The best cooking methods

Before you start cooking, you should familiarize yourself with the proposed recipes and choose the most suitable one that will satisfy your taste preferences.

Classic recipe "You'll lick your fingers"

To preserve a delicious snack according to this recipe, it is better to use sweet varieties. As a tomato drink, you can use store-bought products or make your own.

The classic workpiece involves the use of the following components:

• 2 kg of tomatoes;
• 0.5 l of tomato juice;
• 2 teeth garlic;
• 1 tsp. Sahara;
• 1 tsp. salt;
• 1 tsp. vinegar;
• pepper, bay leaf.

The recipe involves the following processes:

1. Sterilize the jars, compact the tomatoes, and add all the spices.
2. Boil water, pour boiling water over the vegetables and cover with a lid.
3. To prepare the filling, bring tomato juice to a boil, skimming off the resulting foam, add vinegar, salt and sweeten.
4. Drain the liquid from the can and fill with the drink.
5. Close the jar and turn it over, wrap it in a blanket.

A simple recipe without sterilization in liter jars

The appetizer, made according to a simple recipe without sterilization, will perfectly complement meat and fish dishes. To make the process easier, you can buy juice in the store.

List of required products:

• 4 kg of tomatoes;
• 2.5 tbsp. l. salt;
• 2.5 tbsp. l. Sahara.

Technology for creating winter snacks:

1. Wash 2 kg of tomatoes, place in jars and fill with boiling water.
2. Leave the soaked tomatoes for 20 minutes.
3. Prepare juice from the remaining vegetables using a juicer.
4. Sugar and salt the resulting liquid, boil for 5 minutes.
5. Drain the jar and fill it with the prepared tomato mixture.
6. Seal the jars, turn them over and wait to cool.

With aspirin

The preferred method of preparation among young housewives is a recipe using aspirin. The acid contained in the tablets promotes good storage of the snack in various conditions.

A set of products to create a dish:

• 2 kg of tomatoes;
• 1.5 liters of tomato juice;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 3 currant leaves;
• 1 dill inflorescence;
• ½ bell pepper;
• spices.

1. Cover the bottom of the jar with spices, herbs, garlic and pepper, put vegetables on top and pour boiling water over it for 15 minutes.
2. Prepare the tomato mixture by adding salt and sugar.
3. Replace the liquid in the jar with juice with aspirin, seal, and let cool.

Tomato slices in tomato juice

Sliced ​​tomatoes are more saturated with filling and look presentable on the holiday table, which is why they are very popular.

Ingredients:

• 2 kg of tomatoes;
• 1 liter of tomato juice;
• 50 ml vinegar;
• 2.5 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• pepper, garlic.

Creating a dish involves performing the following processes:

1. Cut the vegetables into slices or halves and place in a jar, add garlic and pepper.
2. Boil the tomato drink, season with salt, sweeten, add vinegar.
3. Pour into sterile containers and roll up.

Without vinegar

To make the appetizer last a long time, you can use horseradish root instead of acetic acid. It will allow you to preserve the preparation, and also add piquancy and sophistication to the winter preparation.

List of required products:

• 2 kg of tomatoes;
• 1.5 liters of tomato juice;
• 2 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• spices.

How to make a delicious preparation according to the recipe:

1. Distribute pepper, garlic and various spices at the bottom of the jar, and place vegetables on top.
2. Boil the tomato, add sugar, salt and fill the jars with it.
3. Sterilize for 20 minutes and close with a lid.

Green tomatoes in tomato

One of the most unusual snacks. The originality of appearance and taste surprises many tasters.

Component structure:

• 2 kg of tomatoes;
• 1 liter of tomato juice;
• 2-3 pcs. capsicum;
• 2 garlic;
• 100 ml vinegar;
• salt, sugar.

Basic recipe processes:

1. Cut the tomatoes into slices, place in a saucepan and pour in the drink.
2. Bring the mixture to a boil, add salt, sugar, and simmer for 10 minutes.
3. Add chopped pepper, garlic and cook again for 10-15 minutes.
4. Sterilize the jars, fill them with the prepared mixture and close them.

With cucumbers

Preserving cucumbers and tomatoes separately is a long and labor-intensive process, so they can be preserved together. This snack will surprise many with its originality and unusual taste characteristics.

Ingredients:

• 1 kg of tomatoes;
• 1 kg of cucumbers;
• 1.5 liters of tomato juice;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 2 tbsp. l. apple cider vinegar;
• 1 garlic
• ½ hot pepper;
• spices.

Sequence of steps according to the recipe:

1. Place garlic, pepper, spices in jars, compact two main vegetables.
2. Pour boiling water over and leave for 20 minutes.
3. Bring the tomato drink to a boil, add salt and sweeten.
4. Drain the water from the jar and pour in the prepared mixture and, adding vinegar, close and set aside to cool.

With horseradish and garlic

Tomatoes marinated with horseradish and garlic will seem incredibly tasty, and seaming will not require any effort or time.

For cooking you will need:

• 2 kg of tomatoes;
• 2.5 liters of tomato juice;
• ¼ tbsp. grated horseradish roots;
• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• garlic.

Important points for making an original snack according to the recipe:

1. Place tomatoes, pierced with a toothpick, into a jar and pour boiling water over them.
2. Combine tomato juice with horseradish and chopped garlic, add salt and sweeten.
3. Boil for 5 minutes and replace the water in the jar with the resulting mixture.
4. Roll up and cool.

With citric acid

A great way to speed up the canning of vegetables over the winter is to use citric acid. It only takes half an hour to prepare this snack.

List of required components:

• 700 g tomatoes;
• 10 g salt;
• 15 g sugar;
• 3 g citric acid.

Step-by-step snack recipe:

1. Half of the required number of tomatoes should be crushed in a juicer.
2. Boil the juice, adding salt, sugar and acid, and keep on fire for 5 minutes.
3. Place the tomatoes in a jar, fill with the prepared tomato mixture and roll up.

Tomatoes in store-bought tomato juice

To avoid the hassle of preparing tomato juice, you can marinate the tomatoes in the finished product. This will significantly save time and make the process easier.

To make it you should purchase:

• 2.5 kg of tomatoes;
• 1.5 liters of tomato;
• 3 tbsp. l. Sahara;
• 5-7 teeth garlic;
• 1 tsp. vinegar (70%);
• 1.5 tbsp. l. salt;
• spices.

Algorithm of actions according to the recipe:

• Fill the container with vegetables and add spices.
• Pour boiling water over it for 20 minutes.
• Boil the store-bought product, add sugar and salt.
• Replace the water in the container with the prepared filling, add vinegar and close.

There is one universal dish, a wonderful appetizer that is especially popular in winter. We are talking about tomatoes in their own juice. What it is? How to cook it? You will learn everything in this article.

Tomatoes in their own juice are marinated tomatoes for which tomato juice serves as brine. In the classic version, apart from salt and tomatoes, no other ingredients are used, which makes this appetizer much healthier than similar preparations doused with a large amount of vinegar.

The consistency of these tomatoes is very tender, and the taste of the “marinade” they produce is to die for!

This is usually consumed both as an independent snack and as some kind of addition to the main dishes. Soups, vegetable stews and various sauces are also prepared using tomatoes in juice.

Below are 5 popular homemade recipes. We prepare for the winter and more. Simply with tomatoes or with the addition of additional vegetables, with or without herbs and spices. There are also a couple of videos here where everything is shown and explained in detail.

Recipes

Classic tomatoes in their own juice (without salt and vinegar)

This recipe can be called simple and the most natural, since we do not use vinegar or even ordinary salt. Everything for natural taste.

As I said earlier, these tomatoes are suitable for stews, sauces, tomato soups and other things, since the composition does not contain any additives that affect the taste.

We will cook with sterilization, but if without it, then we will only have to store it in the refrigerator and not for very long.

Ingredients for a 0.5 liter jar:

• Tomatoes – 400 g.
• Tomatoes for juice – 300-400 g.

How to cook

1. Tomatoes should ideally be small in size, such meaty varieties. They will keep their shape and are simply tastier when preserved.
2. Those that are used for juice can, on the contrary, be wrinkled, unsightly, and in some places even unripe. We pass them through a juicer or a meat grinder. As a last resort, you can just take tomato juice in boxes.
3. The resulting mass is placed on the fire and brought to a boil. Next, cook over medium heat, stir constantly, skim off the foam. Total cooking time is approximately 45 minutes.
4. Back to whole tomatoes. We wash them and make a shallow cross-shaped cut on top of each one.
5. Fill with boiling water and leave for 5 minutes. Next, drain the water and remove the skins from the tomatoes. Some people cook with it, but, as for me, this peel then resembles a plastic bag.
6. Sterilize the jar and place peeled tomatoes in it. If desired, you can cut them into slices - it will fit more.
7. Pour boiling tomato juice, cover with screw caps and place in a water bath. Sterilize for about 15 minutes in almost boiling water. Next, twist the jar, turn it over, cover it with a towel and leave until it cools completely.

By the way, I previously published an article about how . This is in case you have a lot of unripe tomatoes, or simply if you want something tasty and original.

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

I think this option is not only simple, but also the most delicious! And all because, in addition to tomatoes, there are also bell peppers and various spices.

For convenience, we will use tomato paste. We will dilute it and get the juice, and we will cook the tomatoes in it. Yes, all the ingredients will undergo a long cooking process so that you don’t have to further sterilize them later.

Ingredients:

• Meaty tomatoes – 6-7 kg. (for several cans at once);
• Sweet bell pepper – 14-16 pcs.
• Tomato paste – 20 tbsp. spoon;
• Water – 3 tbsp. spoons;
• Vegetable oil – 3 tbsp. spoons;
• Sugar – 15 tbsp. spoon;
• Salt – 6 tbsp. spoon;
• Cloves – 2 tbsp. spoons;

Let's start cooking

1. Core the bell pepper and chop it finely. You can even put it through a meat grinder.
2. Pour water into a saucepan, stir in salt, sugar and tomato paste. Add cloves there too. Turn on the stove and wait for it to boil.
3. At the end, add 3 tablespoons of vegetable oil, preferably refined.
4. Place chopped peppers and washed tomatoes (whole) into a large saucepan and carefully pour hot tomato juice into them. Stir a little and bring to a boil again.
5. Turn on low heat and simmer the tomatoes for about 15 minutes. While the tomato mass is boiling, sterilize the jars and lids with boiling water.
6. Fill the jars with tomatoes along with the tomato filling and immediately screw the lids on tightly. Then everything is standard: turn it over, wrap it and wait for it to cool. Then we put it in a dark, cool place.

Spicy tomatoes in tomato juice

And here the whole highlight is in adding a large amount of spices. We will also do without vinegar and other preservatives here. Thorough cooking and simply rinsing with boiling water will ensure sterilization and long shelf life.

By default, we roll up whole tomatoes, but if you wish, you can cut them into slices.

We will need:

• Small tomatoes – 2 kg.
• Tomato juice – 3 l.
• Salt – 5 tbsp. spoon;
• Sugar – 6 tbsp. spoon;
• Bay leaf – 6-8 pcs.
• Black peppercorns – 3 tbsp. spoons;
• Cloves – 1-2 tbsp. spoons;

Preparation

1. Rinse the tomatoes with water, then make several punctures in each with a fork or toothpick. This is to prevent them from bursting when heated.
2. Boil water, fill the jars to the top, and cover the top with lids. Let them stay like this for now.
3. Now let's move on to the juice. Pour it into a saucepan, add all the herbs and spices (pepper, bay leaf, salt, sugar, cloves). Stir, bring to a boil, cook for 5-7 minutes.
4. Drain the hot water from the cans and immediately pour in the boiling tomato juice. They poured it in and rolled it up with lids. That's all, actually! All that remains is to put it in a dark place, cover it with something warm, and the jars themselves should be upside down.

Spicy with garlic

Simple, aromatic and a little spicy - everyone will like it! If you wish, you can also add hot ground pepper.

Required Products:

• Beautiful fleshy tomatoes – 1.5 kg.
• Tomatoes that you don’t mind – 1.5 kg.
• Garlic – 12 cloves;
• Sugar – 3 tbsp. spoons;
• Salt – 1.5 tbsp. spoons;
• Sunflower oil (odorless) – 1 cup;
• Vinegar (70%) – 1 tbsp. spoon;
• Black peppercorns – 10 peas;

Cooking process

1. Wash good tomatoes, cut out the stems, and cut them into quarters.
2. Grind the remaining tomatoes through a meat grinder (you can use a blender or even a juicer). Pour into a saucepan, add salt, butter, sugar, pepper. Turn on medium heat and wait for it to boil, stirring frequently.
3. While we put the tomato slices and garlic cloves into jars.
4. The tomatoes have boiled, boil for 15 minutes, at the end add the vinegar essence, mix and pour into jars.
5. Cover with lids and, to be sure, sterilize for an additional 15 minutes (in a microwave, double boiler, or simply in a water bath).
6. Roll up the lids, turn the jars over, wrap them in a blanket and wait until it cools down.

Recipe for tomatoes in their own juice for the winter (original with onions)

The essence is the same here, but with a small nuance that will pleasantly surprise anyone who decides to try this snack.

The trick is that we stuff each tomato with a slice of onion. As a result, it is thoroughly saturated with onion juice, and the onion itself retains a pleasant crispness.

Ingredients:

• Tomatoes – 3 kg.
• Tomato juice – about 2 liters;
• Salt – 50 g for each liter of juice;
• Bay leaves - several;
• Garlic cloves – 5 pcs.
• Onions – 2 large heads;

How to make this blank

1. Peel the tomatoes from the stems, plus make another small depression for a piece of onion.
2. Chop the garlic cloves a little, and also cut the onion into small pieces.
3. Fill glass jars with boiling water for 5-10 minutes, then pour out the water and begin to put tomatoes in them. Take the first one, insert a piece of onion and a piece of garlic inside. We do this with everyone.
4. Sprinkle the remaining onion pieces over the contents of the jars.
5. Bring the juice to a boil, dissolve salt in it, add pepper and bay leaf. Once it boils, simmer for another 10 minutes.
6. Now remove the lids, quickly pour into jars and close immediately. Since we will not do sterilization, these jars should be stored cool after cooling, preferably in a cellar or refrigerator. This way they will last longer and will not sour.

• As it was said somewhere at the beginning of the article, choose dense varieties of tomatoes and preferably small ones if you want them to retain their shape even after several months of preservation.
• Whether or not to remove the peel is a personal matter for everyone. Some people don’t like this skin because it then becomes very dense and gets in the way. For some it doesn't matter. To quickly remove the skin, pour boiling water over the tomatoes for a couple of minutes, making a shallow cut on them.
• In addition to red ones, you can also use green tomatoes. This does not change the cooking technology, but the taste becomes different, and some may even like this option more.