The article is published with the theme: Canned tomatoes for the winter without skin. Peeled tomatoes are of the best quality and culinary experts appreciate this method of preservation. It is a little more complicated by the fact that you need to remove the peel from the tomato. But tasty fruits are obtained, and if you take them with your fingers, then in the end you will pleasantly lick them. Make such tomatoes in and you will know the delight of taste.

The process of peeling a tomato does not take much time. Washed tomatoes are placed in a colander and dipped in a pot of hot water at a temperature of 95 degrees C. They stand for 1 - 2 minutes, then quickly removed and, together with a colander, dipped in cold water for 1 - 2 minutes. As a result, the skin is easily removed by hand or with a knife.

Peeled tomatoes are tightly packed in jars - cut into slices. Peeled tomatoes are stacked tightly, without air gaps. And, mind you, they are not filled with anything else, but they must be sterilized immediately. This is how large tomatoes are made for the winter.

Tomatoes are medium in size and slightly smaller, cooked whole. They are peeled, put in jars and poured with their own tomato juice. Or you can just pour hot brine - and this is another way of cooking. And then, see recipes with different ways of preparing them.

Tomato slices are convenient to eat, because this is 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 take only large tomatoes, as in the photo.

On each tomato we make an incision with a cross in order to further remove the skin.

We put the cut tomatoes in three bowls and pour boiling water 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 stalk.

Carefully place the chopped tomato slices in a clean jar. The jar does not need to be sterilized. Slices need to be laid tightly, slightly pressing on them.

In a liter jar, put a teaspoon of salt with a slide. Salt must be rock. Note that the tomatoes take up a little more than half of the jar.

And one heaping tablespoon of sugar.

We continue to lay the pieces of tomato in the jar to the top.

Thus, we fill as many cans as you can.

We got 5 liter jars.

We cover the jars with lids and put 3 jars in a saucepan at the bottom of which we put a napkin.

Pour cold water over the shoulders of the jars and put the pan on the fire. After boiling water, reduce the fire and sterilize 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 boil.

Then we take out the jars with lids from the water and roll them up with a seaming key.

Thus it is necessary to roll up all the banks.

It is not necessary to turn the jars upside down, we will simply wrap them up and so they will stand until they cool completely.

Here, look at what kind of tomatoes are obtained for the winter in their own juice, sliced ​​\u200b\u200band without skin.

They keep well even at room temperature and are delicious.

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

Cooking recipe - tomatoes for the winter:

1. We put the tomatoes in a colander or blanching net and immerse in boiling water for 1 - 2 minutes, then dip in cold water to cool.
2. We clean the skin in all tomatoes with our fingers or with a knife.
3. We put the peeled whole tomatoes in prepared jars and pour hot brine (50-60 g of salt should be dissolved in 1 liter of water).
4. The filled jars need to be covered with lids and sterilized (we have a hot brine, which means that after installation it is impossible to 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, we sterilize jars with a capacity of 1 liter for 10-12 minutes. We keep a report from the moment the water boils.
6. Then we take out the jars with lids from the water and immediately roll them up. Heat it up and let it cool down.

Delicious salad of different vegetables

Tomatoes prepared in this recipe for the winter without skins can be used for salads and

as a side dish for meat and fish dishes.

We will need:

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

Cooking recipe - tomatoes for the winter:

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

Remove the skin from each tomato.

Carefully cut out the stem.

We put the peeled tomatoes in clean jars on the shoulders.

Making tomato juice

Cut large tomatoes into pieces, put in a saucepan and put on fire. Stir, but do not bring to a boil. Then wipe the hot mass through a rare sieve. You have got tomato juice for pouring peeled fruits in 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 moment of boiling water in the pan, keep the jars for 1 liter 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 its own juice with whole fruits without skin is ready.

We need for 1 liter of filling:

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

Cooking:

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

Tomatoes in their own juice for the winter - video recipe

Knowing a lot about how to harvest tomatoes, even experienced housewives will be surprised and praise you for preparing recipes on the topic - tomatoes for the winter without skins.

In addition, there is always a chance that when eating a tomato, the skin may break in an unexpected place and the flesh will splash on clothes, leaving an ugly mark? There is always a way out, and in this case it is tomatoes that are pickled without skin.

Recipe for Pickling Tomatoes with Skins Removed

Peeled tomatoes are always more convenient and pleasant to eat. Firstly, this eliminates the need for an additional plate where you need to put the skin unsuitable for consumption. Secondly, such tomatoes do not lose their properties and appetizing, but are much safer in the process of consumption.

Tomatoes that are small and firm are best suited. We will cook in jars of 800 ml each. The final marinade should be tasty and sweetish-spicy, but not too much.

Main Ingredients:

• tomatoes - 1 kg;
• sweet bell pepper 1 pc.;
• garlic - 2 cloves;
• water - 1 liter;
• salt and sugar 2 tablespoons each;
• bay leaf - 2 leaves;
• black and allspice peas, 5 peas each;
• 9% vinegar - 4 teaspoons;
• red hot pepper - ¼ part;
• horseradish - this component is added to taste.

Basic cooking option

First, tomatoes are prepared, which are washed and cut a little crosswise on top. After that, they should be poured with boiling water for 2 minutes. Watch the time carefully, otherwise the product will just boil. Cool under cold water and carefully remove the skin.

To prepare the marinade, you need a 1.5 - 2-liter saucepan, into which one liter of water is poured, measured sugar, salt, bay leaf, allspice and black pepper, horseradish root, and all this is brought to a boil. Vinegar should be added to the marinade after the pan is removed from the heat. Here it is necessary to eliminate the bay leaf.

At the bottom of the prepared jars, garlic is laid out, cut into thin slices, and tomatoes on top. They need to be laid tightly, but not rammed so that they do not burst. Tomatoes are interspersed with standardly chopped bell pepper and slices of finely chopped hot red pepper. The jar is carefully poured with hot marinade, after which it is tightly twisted with lids.

Which jars and lids are better to choose: if it is assumed that the completed seams will last for more than a month, then you can use ordinary cans and a seamer, but you can also get by with store products with lids that screw tightly.

Do you want to surprise your household with an even more original snack? then green tomatoes will come in handy as ever. Original blanks for you and your loved ones!

step by step recipe with photo

Skinless tomato blanks have a huge plus, because many do not eat tomato skins, preferring to eat only soft, juicy pulp. Quick skinless tomatoes are an easy way to make a great appetizer in minutes. Most of the time will be spent on cleaning tomatoes, but if they are scalded with boiling water beforehand, then everything will be much easier and faster. In addition to tomatoes, you can add other vegetables, such as sweet peppers and onions. The snack will taste better.

Ingredients

• 500 g tomatoes
• 2 sweet peppers
• 1 bulb
• 5-6 sprigs of dill
• 250 ml water
• 2 tsp salt
• 2 tsp Sahara
• spices to taste

Cooking

1. Choose strong, ripe tomatoes for pickling without signs of spoilage and damage. Wash and trim the ponytails. Soak them in boiling water for 4-5 minutes. Cuts can be made on the peel to make it easier to peel later.

2. Drain the boiling water and peel the tomatoes. Leave the place where the stem was attached.

3. Measure the right amount of salt and sugar. You can also add any spices for a brighter taste and piquancy.

4. Wash and peel the sweet pepper from the inside, remove the stalk. If you take another variety, for example, ratunda, then the appetizer will turn out with a spicy aftertaste. Peel the onion and cut into halves of the rings. Wash the dill sprigs and chop finely.

5. Place half of the vegetables and herbs in a container or jar.

6. Place one or two layers of tomatoes on top of peppers, onions and dill.

Step 1: Remove the skin from the tomatoes.

We choose ripe, elastic tomatoes of large size. We make a shallow cruciform incision on each from the side opposite to the seal left from the stem. And then drop the tomatoes on 30-40 seconds into a pot of boiling water. Then immediately, using a slotted spoon, transfer the tomatoes from the pan to a plate with cold water and pieces of ice. After all these manipulations, you will see that where you made the incision, the peel has moved away from the pulp. You just have to take the skin with your fingertips and remove it.
After peeling, cut the seals off the tomato. This completes the preparation of vegetables and the most troublesome part of cooking pickled tomatoes without skins.

Step 2: Marinate the tomatoes.

And now we just have to pickle tomatoes without skins. To do this, arrange the peeled tomatoes in sterilized jars. Let the vegetables fit snugly together. When the jars are filled with vegetables, pour boiling water into the same place, cover with lids and leave for 10 minutes.


Drain the water from the tomato back into the saucepan and bring it back to a boil. Dissolve salt and sugar in it. At the very end, when you are already removing the boiling marinade from the fire, add vinegar to it. Stir and pour back into jars with tomatoes. Add spices and herbs if desired, and at the very end close the lids tightly.
Turn the pickled tomatoes over, put them on the lids and wrap several layers with a blanket or kitchen towels. After a day, approximately, or when the jars have cooled to room temperature, they need to be unwrapped, turned back upside down and sent to stand with other preparations, pickles and jams.

Step 3: Serve the skinless pickled tomatoes.

Pickled, skinless tomatoes are a great appetizer, but they also make an easy base for any tomato sauce. Therefore, I recommend to spin more jars at once, so that there is enough for a snack, and for making the sauce, and just to eat in the evening with onions or garlic and bread.
Bon Appetit!

Tomatoes keep well in open jars in the refrigerator, just make sure that vegetables are always immersed in brine.

Parsley and pepper, both fragrant and bitter, do not need to be added. Without all kinds of spices, but only in the marinade, tomatoes are also very tasty.

Tomatoes of the Slivka variety are best suited for preparing a workpiece according to this recipe.