How to prepare tomatoes in tomato sauce for the winter according to a step-by-step recipe with photos

1 jar

1 hour 25 minutes

83 kcal

3/5 (2)

Tomatoes in their own juice are an excellent snack and a great addition to various dishes in the winter. Canned tomatoes are also used to prepare various dishes, and the resulting juice cannot be compared with store-bought ones.

Today I want to share with you several proven recipes for canning tomatoes in tomato sauce, both with and without sterilization. The recipes are quite simple and easy to implement.

Tomato juice from tomatoes

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

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

You can preserve tomato juice using the following household appliances:

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

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

Tomatoes in tomato paste, American style

For this preparation you need to take small, dense, ripe fruits, maybe cream. Cherry tomatoes are not very suitable for this purpose - they have very thin skin and will burst during preservation.

For the recipe, you can take ready-made pasta from the store, but it will definitely contain preservatives, it’s better to make it yourself - it’s not difficult.

Homemade tomato paste

Need to:

• 3 kg of very ripe tomatoes, crushed if possible;
• 2 large onions;
• 1 head of garlic;
• 150 g sugar;
• 100 ml vinegar;
• Salt to taste (about 1 tbsp);
• Ground black pepper – 1 tsp.

How to do:

Wash the tomatoes, cut them into a large enamel bowl, add the onions cut into rings and garlic into slices.

Pour in half a glass of water and put on fire. Cover with a lid until it boils.

Reduce heat and simmer for 10-15 minutes until tomatoes, onions and garlic soften.

Rub the mixture while still hot through a sieve or pass through a juicer.

Add salt, sugar, pepper and cook until the volume increases 5 times. The result will be a little more than 0.5 liters of thick paste.

Pour in vinegar and can be used for preservation or rolled into jars.

Cooking tomatoes:

• 3 kg of small dense tomatoes.
• 100 prepared tomato paste.
• 2 kg of large ripe tomatoes for juice;
• 100 g salt;
• 50 g sugar;
• A small piece of chili pepper or other - no more than 1 cm per 1 jar.
• 10 allspice grains per 1 jar.

Process:

Wash the tomatoes, air dry (required!), prick them 2-3 times with a toothpick. Place allspice, a piece of chili or flame into prepared sterilized jars of 0.5-0.7 liters (1 liter maximum) and fill them up to the shoulders with tomatoes.

Prepare the juice (you can take ready-made – 1.5 liters): chop large tomatoes, blanch over low heat for 5-7 minutes until juice forms, pass through a juicer or sieve.

Add tomato paste, salt and sugar to the hot juice, stir until smooth.

Bring to a boil on the stove, cook for 5 minutes and fill the jars with tomatoes.

Place hot jars without lids in a (slightly) preheated oven, turn on low heat and sterilize for 25 minutes, roll up immediately.

Tomatoes "Ogonyok"

Some people believe that only red tomatoes can be canned. Many housewives make this mistake. However, there is an original recipe with which you can make excellent green tomatoes with tomato paste for the winter. Moreover, they taste no worse than red ones.

For this recipe you will need:

• 2 kg of small green tomatoes;
• 1 kg of red tomatoes;
• 6 cloves of garlic;
• 10 bay leaves;
• 320 g tomato paste;
• 15 peppercorns;
• 50 g sugar;
• 100 g salt;
• 1 horseradish leaf;
• 5-6 leaves of currant and cherry;
• 3 dill umbrellas;
• a little grated mixture of horseradish and garlic.

In this case, an unusual preparation method is used:

1. Place green tomatoes in pre-sterilized jars.
2. Add pepper, dill, garlic, as well as horseradish, laurel, cherry and currant leaves.
3. Grind red tomatoes in a meat grinder.
4. Add pasta, salt, a mixture of garlic and horseradish and sugar to the resulting mass. After this, it needs to be boiled thoroughly.
5. Pour the hot mixture over the tomatoes.
6. Cover the jars with the products and sterilize them in the oven for 20 minutes.
7. Finally, they need to be sealed tightly.

The result is excellent tomatoes, which will be a good addition to dinner in winter.

Recipe No. 1

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

Ingredients:

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

Preparation:

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

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

Recipe No. 2

Another interesting option for harvesting without sterilization. The juice that is poured over the vegetables can be drunk or used for borscht dressing. The ingredients are taken, as in the previous recipe, for one three-liter jar.

Workpiece composition:

• Tomatoes – 1-1.5 kg.
• Homemade tomato juice – 1.5 liters.
• Salt - a tablespoon.
• Sugar is twice as much as salt.
• A small root of horseradish.
• Garlic – 4 cloves.
• Bell pepper – one large thick-walled red one.

How to cook:

1. Place the tomatoes in a prepared sterilized jar. Pour boiling water for 15 minutes, drain the water and repeat the procedure again. While the vegetables are covered in water, let's prepare the filling.
2. Grind pepper, horseradish and garlic using a meat grinder. We use the smallest grate.
3. Bring the juice to a boil, add the twisted vegetables, add sugar and salt. The mixture should boil for about 5 minutes.
4. Now all that remains is to pour the sauce and screw the lids on the jars.

Tomato slices in tomato paste for the winter: recipe

With this recipe you will get a complete treat on your table. Moreover, the piquant taste of canned tomatoes will outshine even any holiday treat. We suggest you make tomatoes with celery leaves, but tomatoes go well with parsley, basil and the usual dill.

Prepare the following components:

• tomatoes – 3 kg
• tomato juice – 2 l
• salt – 1 tbsp. with a slide
• garlic - 10-12 cloves
• celery leaves – 3-6 pcs.
• peppercorns and allspice – 4-5 grains each

In slices

• Wash the tomatoes, remove the stems and cut into slices. They can be of any thickness, but make sure they are comfortable to eat.
• You can also sterilize jars in a way convenient for you. Lay out the tomatoes, periodically inserting garlic cloves and celery leaves.
• Boil the tomato juice for 10-15 minutes, adding salt to it.
• Then pour it over the tomatoes, roll it up and leave it upside down for 1-2 days.

Features of preparing tomato puree for the winter

In order for the preparation for the winter to turn out tasty and retain the maximum of vitamins, you need to know some subtleties:

There are two ways to make tomato paste: freezing and canning. The first method is freezing chopped tomato pulp

The second is preparing puree in the form of canned food. It is very important to use sterilized containers for canning. To seal the jars, well-boiled metal lids are used to ensure complete tightness. The preparation can be made with sugar, salt, or without them

The method of storing tomato puree will depend on this.

Cooking features

• You can preserve whole tomatoes or cut into pieces in tomato paste. They will not lose their shape only if they are dense. Overripe and spoiled fruits are not suitable for canning in tomato paste.
• Tomatoes are not considered capricious vegetables, jars with them rarely explode, but if sanitary requirements are neglected when preparing them for the winter, this trouble will definitely happen. The tomatoes need to be washed well, as well as the dishes. Jars for tomatoes in tomato paste should not only be washed, but also sterilized. You can refuse this manipulation if the recipe for preparing the snack involves sterilizing it directly in jars.
• The lids of the jars also require sterilization. For this purpose, they are boiled. Close canned food with metal lids to ensure a tight seal; plastic ones will not work.
• When canning whole vegetables, they are pierced in several places near the stalk with a wooden toothpick. This allows you to preserve the integrity of the fruit and ensures better saturation with the marinade.
• If you intend to seal tomatoes of different sizes for the winter, you will have to separate them into different jars. One jar should contain vegetables of approximately the same size and degree of ripeness, otherwise they will be soaked unevenly in the marinade.
• Various spices and seasonings are often added to the tomato paste marinade; the taste of the finished dish largely depends on their composition and proportions.
• After seaming, it is recommended to place jars of tomatoes upside down and cover them with a blanket. Cooling in a steam bath, they undergo additional preservation, which increases their resistance to unfavorable storage conditions.

Like any other canned food, it is recommended to store tomatoes in tomato paste in a cool place. However, they will remain excellent at room temperature.

Large tomato preparation

This recipe will appeal to those who have an abundance of tomatoes in their garden and have already eaten all the fresh ones; the main preparations have been made. Then try making this recipe - it’s calculated for 9 one-liter or 3 three-liter jars. As practice shows, it is still better to make tomatoes in tomato sauce in small jars.

The fact is that the slightest puncture with sterility - and such a workpiece simply explodes. Everything must be washed very carefully and strictly adhere to the ratio of ingredients.

Ingredients:

• tomato juice – 3 l;
• tomato paste or ready-made ketchup – 0.5 l;
• salt – 6 tbsp. with a small slide;
• sugar – 6 tbsp. l. with a slide;
• for each 1 liter jar: 1 dill inflorescence, 1 clove bud, 1 bay leaf, 5-6 black and allspice peas;
• 9 cloves of garlic;
• tomatoes - 9 kg, small in size, maybe unripe.
• + 5 kg of ripe tomatoes for juice.

Preparation:

Cut ripe tomatoes into pieces and remove any damage. Pour 50 g of water into a bowl, add 1 tbsp. salt and 1 tbsp. sugar, add tomatoes and bring to a boil over low heat. Cook a little while stirring. Leave for 30 minutes.

Then pass everything through a juicer or rub through a sieve to separate the peel and seeds from the juice.

Add the rest of the salt, sugar, bay leaf, peppercorns, garlic through a crush and cook for another 8-10 minutes. You should get 3-3.5 liters of juice. If more comes out, you can boil it further or use it for other purposes.

Place an umbrella of dill into the prepared jars and fill them up to the shoulders with tomatoes chopped at the stem.

Pour boiling tomato juice and cover with a lid.

We set it for sterilization - heat water in a large saucepan (no more than 1/3) with a cloth at the bottom, then place the jars there, add hot water up to the hangers. Place 1 liter jars on low heat for 15 minutes and 3 liter jars for 25 minutes (from the moment the water boils in the pan). Roll it up and you're done!

Preparing tomato puree for the winter:

Step 1: Prepare the tomatoes.

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

Step 2: Prepare tomato puree.

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

Step 3: Prepare tomato puree for the winter.

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

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

Step 4: Serve tomato puree.

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

Tips for the recipe:

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

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

Pickling tomatoes with horseradish and garlic

Horseradish and garlic are often used for pickling and pickling cucumbers. But these aromatic additives also give tomatoes a special taste. Today I propose to make one of my favorite preparations for the winter - tomatoes in tomato juice with horseradish, garlic, dill and parsley. It turns out quite spicy and piquant, as it contains hot pepper. You won't be able to stop your family from eating this treat.

Ingredients for 2 liter jars:

• small tight tomatoes - 1300 gr.
• any ripe tomatoes - 900 gr.
• bell pepper - 300 gr.
• allspice - 8 peas
• bay leaf - 2 pcs.
• dill umbrellas - 2 pcs.
• garlic - 4 cloves
• hot pepper - 1 pc.
• horseradish leaves - 1 pc.
• parsley - optional

For 1 liter of juice:

• salt - 25 gr.
• sugar - 25 gr.

Preparation:

1.Check the jars for integrity. There should be no chips or cracks on them.

The age of the preservation jar should not be more than 5 years, otherwise there is a risk that the glass will burst. See the year of manufacture of the can on the bottom. Wash suitable containers with baking soda.

2. Wash the tomatoes too. Choose only ripe fruits. Leave small ones (round or cream) in cold water for now. You need to make juice from softer tomatoes. For two liter jars you will need about 1 liter. Bell pepper is used to add a noble note to the juice.

3. Wash fresh greens and scald with boiling water for a few seconds. Often the cause of jar explosions is greens that have not been sufficiently processed.

4. At the bottom of each liter jar, place one bay leaf, 3-4 allspice peas, several parsley leaves, a dill umbrella, and half a horseradish leaf. Place whole small tomatoes directly with the skin on top of the spices.

5.When the jar is half full, cut half of the hot pepper into rings. Also add chopped garlic (a couple of cloves will be enough for one jar).

6.Continue to place tomatoes in jars to the top. Cover with clean lids and leave for now.

7.Take tomatoes intended for making juice. Cut them arbitrarily and grind them in a blender along with the sweet pepper. Pour the resulting puree into a suitable pan and cook. After boiling, boil the filling for 4-5 minutes until foam forms.

8.When the tomato is cooked, strain it through a sieve to remove seeds and pieces of peel.

9.Place the strained juice on the stove, add salt and sugar. Boil for another 4-5 minutes after boiling. Pour hot juice over the tomatoes to the very edge of the jar.

If you don't have time to bother with straining and need to close everything quickly, you can skip this step.

10. All that remains is to sterilize the winter treat. This is done in the standard way: place a napkin on the bottom of the pan and pour in a little water. The jars are placed in a saucepan and filled with hot water, or even boiling water. This time you need to fill it with hot water, because the jars are already hot from the juice. There should be no sudden changes in temperature. Sterilize 10 minutes after the water boils. The jars must be covered with lids.

11.After sterilization, remove the jars from the boiling water and close the lids tightly. Turn the pieces over and leave them to cool. This recipe does not require wrapping the tomatoes. As you can see, it turns out beautifully and at the same time spicy and tasty.

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

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

Ingredients:

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

How to prepare pasta with plums

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

Skinless tomatoes in juicy sauce

Tomatoes in their own juice are a classic preparation option. For this method, it is better to choose oval-shaped vegetables, which are popularly called “fingers”. They have the most dense pulp, which does not become limp, but is perfectly preserved after processing in almost its original form. The easiest way to make tomatoes with tomato paste for the winter.

For this method of preservation you will need:

• 2 kg of fresh tomatoes;
• 1 liter of water;
• 15 g salt;
• 15 g apple cider vinegar (or regular table vinegar);
• 60-65 g sugar;
• 500 ml tomato paste;
• 6 peppercorns (preferably allspice);
• a small amount of cilantro or basil (if desired).

The canning procedure is as follows:

1. For the first stage you will need 2 containers: with cold and hot water. For better contrast, you can put ice in the first one. Tomatoes must first be thoroughly washed. After this, they must first be immersed in boiling water for 60 seconds, and then transferred to a container with ice. This process is called blanching.
2. Peel processed vegetables. After this procedure it will be easy to do.
3. Place the prepared tomatoes in sterilized jars and pour boiling water over them. In this form they should stand for just a few minutes. Then the water can be drained.
4. Separately, in a saucepan, dilute the tomato paste with water to the desired concentration, adding sugar, pepper, salt and vinegar.
5. Pour the hot mixture over the vegetables.
6. Immediately seal the jars tightly, turn them over and leave to cool, covered with a warm blanket.

Next, all that remains is to put the tomatoes and tomato paste in a cool place for the winter. They will be better stored there.

The most delicious recipes

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

Tomatoes with bell peppers for the winter

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

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

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

In tomato puree, without vinegar and oil

For this recipe you need to take:

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

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

With onion

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

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

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

With carrots

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

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

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

With garlic

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

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

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

Tomatoes in tomato paste for the winter: recipe

An excellent sour appetizer, which will allow you to have both a tasty vegetable on the table and a spicy sauce from the filling. By the way, as an option, you can use the marinating juice to prepare borscht.

Based on one liter jar:

• tomatoes – 6-8 pcs.
• tomato paste – 4 tbsp.
• vinegar - 0.5 tsp.
• salt – 1 tsp.
• sugar – 2 tsp.
• garlic – 5-7 cloves
• bay leaf – 2-3 pcs.
• peppercorns and allspice - several grains each
• parsley - at your discretion
• water – 700 ml

Tomatoes in paste
Jars and lids must be sterilized beforehand. You do it in any way convenient for you. Choose tomatoes that are ripe, but firm and without any damage. Place garlic and a couple of sprigs of parsley on the bottom of the jar. By the way, in order for the garlic to give the best aroma, it is better to first cut it into 2-4 parts. Place the tomatoes tightly, but also so that they do not wrinkle. And under the influence of high temperature they can completely disintegrate.

Therefore, it is also important to choose resilient vegetables. Heat water in a saucepan and add tomato paste. Boil everything for 5 minutes

Then add the rest of the spices. Pour the prepared brine over the tomatoes, pour vinegar into the jar and immediately roll up. Turn over, wrap and leave until completely cool. But using this method you need to store the preserves in a cellar, basement or refrigerator. If you plan to store it in an apartment, then the jars are sterilized for about 10 minutes after sealing. Don’t forget to put a small piece of towel on the bottom to avoid cracks.

Preparing tomatoes with cinnamon for the winter (in tomato)

Tomatoes according to this recipe are very aromatic. After all, in addition to the standard set of spices, cinnamon is added to them, which adds a special chic. I’ll say right away that you’ll have to work hard to get the perfect blank. This is not a quick recipe (there was a quick one above). But the result will definitely please you in winter.

Ingredients for 1 liter jar:

• tomatoes - 800-900 gr. + 250 ml juice
• salt - 1 tsp. no slide
• sugar - 1 tbsp.
• cinnamon - on the tip of a knife
• bay leaf - 0.5 pcs.
• allspice peas - 1 pc.
• black peppercorns - 3 pcs.
• horseradish leaf - 0.5 pcs.
• garlic - 1 clove

Cooking method:

1.Tomatoes need to be washed and sorted. Close the most beautiful, dense ones entirely, and leave the wrinkled, spoiled ones for juice.

Juice can be made in any way: through a juicer, juice cooker, meat grinder or blender. In the last two cases, the juice will contain pulp and seeds. If you want to avoid this, rub the resulting puree through a sieve. The easiest way is to buy ready-made tomato juice in the store.

2.Pour the resulting juice (or puree) into a saucepan, boil and cook for 10 minutes. In the meantime, you need to remove the skin from the dense tomatoes. To do this, put water on the stove and let it boil. Make a cross-shaped cut on the top of each fruit and place it in boiling water. Keep the tomatoes there for 1 minute, then remove and place in cold water.

3. Wash the jars thoroughly with soda or laundry soap. Place your favorite spices at the bottom of each jar; they may not be the same as those on the ingredient list. I suggest putting in each liter jar half a bay leaf, three black peppercorns and one allspice pea, a clove of garlic, a piece of horseradish leaf, you can put a sprig of dill or parsley if desired.

4.Remove the peels from the tomatoes and place them in prepared jars. It is also advisable to cut out the stalk. There is no need to compact the fruits, otherwise they will lose their shape. You can shake the jar a little so that there are fewer voids.

5.Pour a tablespoon of sugar and a teaspoon of salt on top of the tomatoes in each liter jar. And also add a little cinnamon. Fill everything with tomato juice to the very edges. Cover with sterile lids and place for sterilization. Now I will not describe in detail how to sterilize the workpieces; I wrote about this in the recipe above. Sterilize liter jars 20 minutes after the water boils.

6.After sterilization, the jars are sealed. And shake the closed jar very well so that the salt and sugar are distributed between the tomatoes and dissolved. This moment is important, don't miss it.

7. Turn the canned food over and wrap it up. Once cooled, store away. Since these tomatoes are prepared without vinegar, they can be given to children and people with gastrointestinal diseases.

Canned cherry tomatoes in tomato juice for the winter

Small, sweet and dense cherry tomatoes are tasty and healthy both fresh and canned. And by preparing cherry tomatoes in tomato juice for the winter, you can enjoy the rich taste of these vegetables even in the cold season. You can preserve cherry tomatoes either without the peel or with the skin - in both versions, the twist will be so tasty that you will want to eat the whole jar at once. The main thing is to select ripe, dense vegetables of approximately the same size for preservation and wash them thoroughly before putting them in a jar.

Step-by-step video recipe for canning cherry tomatoes

To roll cherry tomatoes in tomato juice, you need to take the following ingredients (quantities are based on 1 liter jar):

• Cherry tomatoes – 500 g
• Tomato juice – 600 g
• Salt - 10 g
• Sugar - 50 g
• Vinegar 6% – 30 g
• Cloves - 1 pc.
• Garlic - 1-2 cloves
• Bay leaf - 1 small
• Allspice - 2-3 peas.

A step-by-step recipe for the preparation is demonstrated in the video. Twists made using it will turn out not only tasty, but also very appetizing to look at. Small canned tomatoes will become a real decoration for the holiday table in the winter season. If desired, this recipe can be supplemented with your favorite spices or add more sugar/salt.

Green tomatoes in tomato

Green tomatoes in tomato juice will turn out no worse than their ripe counterparts. In addition, they will confidently retain their shape, be strong and slightly crispy. For a special aroma and piquancy, put a little chopped carrots, garlic, herbs and a mixture of spices into each jar, which are selected based on your taste.

Ingredients:

• green tomatoes – 2.5 kg;
• freshly squeezed tomato juice – 1.5 l;
• sugar – 3 tbsp. spoons;
• garlic – 5-7 cloves;
• carrots – 1 pc.;
• salt – 1.5 tbsp. spoons;
• herbs, spices.

Preparation

1. Carrots, garlic, herbs, spicy additives and green tomatoes are placed in sterile jars.
2. Boil the juice with salt and sugar, pour it into the contents of the containers.
3. Sterilize the vessels for 30 minutes in a bowl of boiling water.
4. Green tomatoes are sealed in tomato juice for the winter and wrapped.

Cherry tomatoes with tomato paste for the winter: recipe

A beautiful sunset that every member of the household will like. The interesting and piquant taste goes well with neat tomatoes. By the way, it is very convenient to use small tomatoes, since you do not need to pre-chop or process them.

Required:

• cherry tomatoes – 1.5 kg
• tomato paste – 500 g (or 18 tbsp.)
• vinegar – 1 teaspoon
• salt – 1 tbsp.
• sugar – 2 tbsp.
• allspice and peas - 5-6 grains each
• cloves - 1-2 pcs. to the jar
• water – 2 l

Cherry tomatoes and pasta

• Wash the tomatoes and place them in jars along with pepper and cloves. You can also use bay leaf; it certainly won’t spoil the taste.
• By the way, don’t forget to sterilize the jars and lids. You can do it the usual way, or you can put it in the oven for 10-15 minutes.
• Pour boiling water over the tomatoes, cover with a lid and leave for 20-30 minutes so that the tomatoes are well steamed.
• Now you need to prepare the filling. Pour water into the pan, adding tomato paste. Stir well and throw in the peppercorns, and you can also add 1 clove. Bring to a boil.
• Add salt and sugar, stir and leave for 2-3 minutes. Pour in the vinegar essence and remove from the stove.
• Pour the tomato brine over the tomatoes and roll up immediately. Turn upside down, wrap and leave to cool for at least 12 hours.

Tomatoes in their own juice with paste without vinegar

As mentioned above, vinegar according to the classic recipe is added rather out of reinsurance. The tomato sauce itself has sufficient acidity to preserve the tomato preparation for the winter, especially since this recipe uses sterilization.

Not everyone can boast of ripening a large number of tomatoes on their plot, so often there is simply nowhere to get enough fruit to prepare the sauce. In this situation, the most common tomato paste, which is sold in any store, can always help out.

The standard recipe calls for the following ingredients:

• 1.5 kg of beautiful and strong tomatoes;
• 0.5 kg of ready-made tomato paste, purchased in a store or homemade;
• 1 tbsp. spoons of salt;
• 1 tbsp. spoons of sugar.

In general, the amount of salt and sugar added to tomato sauce can be varied to taste, but you can easily remember that adding 1 tablespoon of both components per 1.5 liters of filling is considered classic.

1. First of all, tomato paste is diluted by adding three parts of boiled cold water to one part of the paste and kneading thoroughly.
2. Selected and washed tomatoes are placed tightly in sterile jars.
3. Add sugar and salt to the diluted tomato paste, heat and boil for about 15 minutes.
4. Hot tomato sauce is poured over the fruits in the jars and placed for sterilization in a wide saucepan with water on the fire, so that the water level on the outside reaches at least the hangers of the jars.
5. The sterilization time is counted from the moment the water boils in the pan and depends on the volume of the jars used for preservation. For liter - 10 minutes, for three-liter - 20 minutes.
6. After sterilization is completed, the jars are immediately sealed and cooled under a warm blanket, turning them upside down.

A simple recipe for a 1 liter jar of garlic

I want to share another simple recipe for preparing tomatoes. In principle, the composition of the marinade is similar to previous recipes. Just add garlic, bay leaf and allspice. For flavor, add cinnamon and cloves to the tomato juice. We will pour the required amount of salt and sugar directly into the jar, very quickly and conveniently. We will use large, fleshy tomatoes in the recipe. And so that they fit in the jar, we cut them into slices.

We will need:

• tomatoes (about 1.5 kg in 3 liter jars and about 2 kg for juice)
• black peppercorns
• Bay leaf
• allspice
• garlic
• cinnamon
• carnation

For 1 liter jar:

• salt - 1 tbsp. l.
• sugar - 1 tsp.
• vinegar - 1 tsp.

There are recipes in which tomato paste is diluted instead of natural tomato juice. I don’t want to describe them, it seems to me that the results are not as tasty and aromatic as with homemade juice. This recipe requires approximately 1.5 liters of juice for 3 liter jars.

Tomatoes for juice are cut into slices and crushed with a mixer, juicer, meat grinder or rubbed through a sieve. Choose any available and favorite method. I prefer a mixer. Bring the tomatoes to a homogeneous mass. It turns out not even juice, but tomato puree. Pour it into a saucepan, add cinnamon and cloves. Bring to a boil and cook for 10 - 15 minutes over low heat.

While the juice is preparing, put spices and a couple of cloves of garlic on the bottom of sterilized jars. Add tomatoes cut into large pieces. Fill the jars with hot water, preferably from a kettle. Cover with lids and leave to pasteurize for 10 minutes. We drain the water.

Now add 1 teaspoon each of salt, sugar and 9% vinegar directly into the jar.

Pour the finished hot juice over the tomatoes again, immediately screw on the metal lid and turn the jar over.

As you can see, everything is simple. And after a few days you can enjoy a delicious snack.

Recipe for canning tomatoes in their own juice

Cooking time: 55-65 minutes. Calorie content (per 100 g): 78-81 kcal. Quantity of preservation: for six liter jars. Kitchen utensils: several deep containers, kitchen scales and measuring utensils, a toothpick, six liter sterilized jars and iron lids, a juicer, a saucepan of at least 4 liters, a long wooden spoon, a cloth napkin, a large saucepan, a warm blanket, a machine for rolling up lids.

Ingredients

Step-by-step preparation

1. Wash 3 kg of small, elastic tomatoes of the same degree of ripeness thoroughly in warm water, then put them in a deep bowl. Place 2 kg of washed, fleshy tomatoes of any size in a separate bowl. You will need them to prepare tomato juice.
2. We pierce small fruits with a toothpick in several places. It is advisable to make about four holes - this will guarantee that the tomatoes will not crack when poured with very hot juice.
3. Place the prepared tomatoes tightly in pre-washed and sterilized jars.
4. We cut the fleshy tomatoes into four parts and pass them through a juicer. As a result, we will get pure tomato juice.
5. Pour the tomato juice into a saucepan and bring the liquid to a boil over medium-low heat.
6. Add 45-50 g of salt and 25-30 g of sugar to the boiling liquid, mix everything well and reduce the heat to low.
7. After boiling the juice for 10-15 minutes, taste it for salt, add a little more if necessary and bring to a boil again.
8. Fill the jars of tomatoes with hot juice up to the neck.
9. Cover them with lids, which we pour boiling water over in advance. Now we select a large pan, put a cloth napkin on the bottom and place the filled jars in it.
10. Pour warm, almost hot water into the pan. In this case, the water level should be up to the hangers of the container. Next, we wait for the water to boil, and thus sterilize the jars in water for about 8-10 minutes.
11. After a while, remove the jars from the pan and roll them up. We turn the glass containers upside down, send them to a dark place, and wrap them in a thick blanket.
12. We leave the preservation in this form until it cools completely.
    Did you know? Tender tomatoes in their own juice, prepared according to the instructions described above, are well stored both in the cellar and in any other suitable place.

Video recipe for canning tomatoes in their own juice for the winter

The complete process of canning tomatoes in their own juice according to the recipe described above is shown in the video below.

Spicy Italian tomatoes in tomato paste

For this recipe, the tomatoes should be the size of a nut or plum (you can also use cherry tomatoes) and have a dense consistency. It turns out very tasty and aromatic, you can use them to make pizza and pasta - these tomatoes cut perfectly, as they become elastic and juicy.

Composition for 1 jar of 1 l or 4 jars of 0.5 l:

• 1.6-2 kg of small tomatoes (about 0.8 kg per 1 liter jar).
• 100 g thick tomato paste.
• 1 liter of water;
• 8 cloves of garlic;
• 4 clove buds;
• 10 peas each of black and allspice;
• a sprig of rosemary (or dried 0.5 tsp);
• 50 g of crystalline salt (2 tablespoons with top);
• 25 g sugar;
• 8 bay leaves;
• 50 ml olive oil;
• 1 tsp chopped fresh or dried dill.

Cooking:

Wash the tomatoes and chop them in 2-3 places. Fill the jars with them.

Add all the spices (except garlic), salt and sugar to 1 liter of water and bring to a boil.

Add tomato paste and cook the mixture for 10 minutes, stirring occasionally.

Pour in olive oil, add crushed garlic and stir.

Pour the hot sauce over the tomatoes, trying to put bay leaves, peppers and some herbs in each jar. Immediately roll up and cover tightly until completely cooled.

Thick tomato paste without vinegar

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

Ingredients:

• overripe fruits;
• coarse sea salt.

Cooking technology:

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

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

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

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

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

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

Cherry tomatoes in tomato paste with gelatin: recipe

A festive dish that will not only decorate the table and delight you with its unsurpassed taste, but will also preserve the fresh appearance of the tomatoes. An interesting recipe that every housewife should definitely try.

Take:

• cherry tomatoes – 1 kg
• tomato paste – 2 tbsp.
• salt and sugar - 2 tbsp each.
• gelatin – 2 tbsp.
• apple cider vinegar 6% - 3 tbsp.
• cloves – 2-3 pcs.
• bay leaf – 3-4 pcs.
• parsley and green onions - to taste
• water – 1 l

With gelatin

• Dilute gelatin in a small amount of water. Leave for 10-15 minutes so that it has time to swell.
• The tomatoes need to be washed, dried a little and pierced with a toothpick. This will help avoid tearing and cracking of the fruit during the sterilization process.
• Sterilize the jars in any convenient way. For example, you can even resort to using a microwave oven. You need to put some water in a container and leave it for 10 minutes. at maximum power. Place tomatoes in prepared jars, alternately adding herbs.
• Now add water and slightly diluted tomato paste to the gelatin. Add all the other ingredients. By the way, you can also use tomato juice. But then adjust the volume of water a little.
• Place on the fire, bring to a boil and remove immediately. Pour it over the tomatoes.
• Fill a saucepan with some water, cover the bottom with a towel and place on the fire. When the water warms up a little, place the jars and sterilize them for 10 minutes.
• After this, you need to roll them up with lids, turn them over and put them into storage after they have cooled completely.