Children like this blank very much! After all, tomatoes are already without skins and they are convenient and easy to eat. Of course, you have to tinker a little, with peeling off, but in winter, just pin the vegetable on a fork and eat right away. Tomatoes will marinate well without a peel and will not lose their shape, which is important. The main thing is to buy good, firm, fleshy, juicy tomatoes or grow it yourself.

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

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

Peeled tomatoes for the winter in a marinade - a recipe with a photo step by step:

Tomatoes are the main vegetable of our preparation. Therefore, the choice of the variety is important so that the tomato does not become limp in the jar and the peel is well removed. 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, just for our preservation they are suitable.


Rinse the tomatoes, remove the tails. To quickly remove the peel, there is one secret. We put 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 them in a bowl.


Let the fruits cool for a couple of minutes.
In the meantime, we already have cans ready for conservation, sterile. We put dry dill in a jar, using umbrellas, allspice, laurel and a chive for aroma.


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

Cooking a quick tomato marinade.

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


I got a 1-liter euro bank, we twist it with a clean lid and turn the jar over so that the marinade mixes well. When the workpiece has cooled down, move it to the basement, where all the pickles and jams are stored.

Marinated peeled tomatoes are ready! Everything is easy and simple!
Tomatoes are simply awesome, juicy, aromatic, well, really tasty and no peel!

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

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

A simple method to quickly get rid of the peel

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

• tomatoes are sorted and washed;
• make cruciform incisions on the soft side;
• blanching is carried out for 2 minutes;
• cooled under running cold water;
• remove the skin, starting from the incision - after that it leaves easily.

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

Cooking options

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

Classic recipe

What could be simpler than the classic tomato rolling? This roll makes it easy to make tomato sauce, and it also goes well with various side dishes.

Components:

• tomatoes;
• chives;
• salt;
• vinegar solution 9%.

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

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

In the marinade

This recipe turns out to be very tasty and tender, although it takes some effort to make pickled tomatoes this way.

Components:

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

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

"Five minutes"

These instant pickled tomatoes have a spicy taste - they will be indispensable for lovers of "spicy".

Components:

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

Tomatoes are prepared. The marinade is cooked in parallel. To prepare it, take a saucepan, pour water, put sugar and salt, and after boiling pour in a portion of vinegar, turn it off and cool.

Spicy ingredients are prepared: dill and pre-peeled garlic are washed and chopped. The pepper is freed from the seed and also cut into half rings. Tomatoes are put in jars mixed with prepared ingredients. Pour in warm marinade and incubate for 24 hours at room temperature. Roll up.

Peeled tomato appetizer

This appetizer tastes amazing, gourmets will definitely love it!

Components:

• tomatoes;
• pods of red pepper;
• chives;
• parsley;
• granulated sugar and salt;
• vinegar.

Opt for medium-sized tomatoes, but they should be meaty and ripe. They are prepared for blanching and the skin is removed. Then cut into 2 or 4 pieces and cut out a place from the stalk. In parallel, the marinade is prepared. For this, carrots and red pepper pods are washed and chopped. After that, they are allowed to be minced, as well as garlic.

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

At the end, take a lockable tray and place the vegetable slices tightly next to each other. From above, this layer is watered with this fill and they begin to lay the next layer, and so on. After filling the container, close it with a lid and take it to the refrigerator for 8 hours.

After this time, the tomatoes will have a pouring flavor and will be very tasty. This dish will be a great addition to meat and side dishes.

In its own juice without vinegar

The tomato without the skin is very good as a snack. And they are also added to the first and second courses, they make gravies and sauces. This product can be obtained in two ways:

Components:

• part of the tomatoes are small;
• part of large tomatoes;
• salt and sugar.

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

In brine

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

Components:

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

Currant leaves are placed on the bottom of the dish, then hard, slightly green peeled tomatoes. In parallel, you need to prepare a portion of the brine. To do this, add sugar, salt, black and allspice, bay leaf to the water. The contents of the saucepan are brought to a boil and cooled. Then put dry mustard and stand.

Make sure that the brine becomes transparent.

Then they pour tomatoes on them, put a clean cloth on the surface of the vegetables and oppress them. Take out to a cool place.

With the addition of honey

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

Components:

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

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

Then they take a large container and heat the water in it until it boils. Poured into each jar and incubated for up to half an hour, covered with a lid. After this time, put a lid on the container and drain the liquid back into the pot where it was first heated.

Heat, bring to a boil and pour vegetables a second time for half an hour. Re-poured into a saucepan and reheated. Sugar, salt and honey are added to this aromatic water. Boil for several minutes and pour in vinegar, turn it off. For the third time, the marinade is finally poured into 3-liter cans. Seal.

With garlic

Garlic recipes make the rolls more flavorful and appetizing, and if there is a lot of it, then spicy.

Components:

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

First, all the spicy vegetables are prepared: they are washed, and the onions and garlic are peeled before that. Cut the onion into 4 parts and pour over salted boiling water along with garlic. Peel off the tomatoes after blanching.

Then the process of placing the ingredients in the jars begins. Start with garlic and onions, then add tomatoes and basil. In parallel, the marinade is prepared. To do this, salt, granulated sugar and pepper are poured into boiling water, and at the end - table vinegar. Poured into jars and kept for up to half an hour. After this time, it is poured through the lid and brought to a boil again. Poured into jars and sealed.

Lightly salted canned tomatoes

The recipe, in which slightly salted tomatoes, also has enough of its followers.

Most housewives harvest tomatoes for the winter in brine. But you can kill two birds with one stone: preserve not only vegetables, but also tomato juice in one jar. And in the last issue, we have already looked at the benefits and a step-by-step recipe for such a recipe. Tomato juice can be further used for overcooking in borscht, instead of tomato paste, or drunk cold straight from the can.

Here's another awesome recipe for a tomato in its own juice. Real jam!

In the previous article, I already reviewed the recipes. Today we will consider how to cook peeled tomatoes in their own juice. This has several advantages:

• Vegetables soften.
• Before sending the tomato to the dishes, you do not need to first remove the peel.
• The canning process is reduced.

If you try this method of preparing a blank, then you will no longer use the old methods.

Step by step photo recipe

It is very easy to make a blank. In addition, the recipe will not use salt and sugar. The whole process takes a minimum of time, so you don't need to spend the whole day in the kitchen. Italians use a similar method to add vegetables to pizza, lasagne, spaghetti, sauces.

For a liter can you need to prepare:

• 10-15 small tomatoes. If possible, it is better to use cherry.
• 1 kg of fleshy tomatoes.

No other ingredients are required.

First, we will get rid of the skin. The tomatoes must be blanched. It is necessary to prepare a bulky dish with boiling water and a container with cold water (if possible, add ice to it).

Wash the fruits with cold water. Make a shallow cross-cut as shown in the image below.

Send the tomatoes to a bowl of boiling water. Depending on the thickness of the skin, remove it after 5 minutes. For convenience, it is recommended to use a slotted spoon.

And immediately place the fruits in a bowl of ice water.

After such a procedure, it is very easy to remove the skin.

From peeled tomatoes, carefully remove the stalks with a sharp knife, and then put them in sterilized glass jars.

Choose fleshy fruits, divide into several slices. Send to a saucepan and simmer over low heat with the lid closed until the vegetables are tender. Then pass through a meat grinder. You can also grind tomatoes with a blender, blender or vegetable cutter.

Pour homemade tomato juice over jars of vegetables.

Put a towel on the bottom of a deep baking sheet and place the jars, filled to the very top.

Heat 1.5 liters of water to 70 degrees and pour it into a baking sheet.

Cover the jars with boiled lids, set the temperature in the oven to 140 degrees. After 20 minutes, open the oven, screw the lids tightly, turn the cans over and leave to cool completely.

Tomatoes without skin in their own juice, and without vinegar for the winter - you will lick your fingers!

There is another easy way to prepare delicious tomatoes in tomato juice. This recipe does not use any spices, seasonings, vinegar, or other ingredients. For harvesting, you need to prepare only 1.7 kg of tomato, based on a 1.5 liter jar.

If you have a lot of fifth and larger tomatoes, it is recommended to prepare them in your own juice. For the recipe, no additional ingredients and preservatives are needed, since vegetables have enough juice and acid to keep them for a long time.

You must wash the tomatoes, remove the stalks and try to peel them off. If this does not work, then they need to be dipped in boiling water for 10-15 seconds, after which they should be immersed in cold water. As a result of this procedure, you can easily remove the skin. But some varieties are well cleaned without such a procedure.

Small tomatoes with a solid and dense structure should be set aside, and the rest should be divided into medium slices and twisted in any convenient way.

Pour the resulting juice into a thick-walled container, bring to a boil and cook for about 10 minutes over low heat. It is recommended to remove the foam. After that, send the tomatoes into the tomato paste for 5 minutes.

Sterilize glass jars with steam, and pour boiling water over the lids. Remove whole fruits from the pan and send them to prepared jars.

Boil the tomato paste again and fill the jars with it to the very top, roll it up with a key, put it upside down, cover with a blanket and set aside for several hours so that the workpiece is completely cooled.

You can store tomatoes in an apartment in a dark place. The fruits can be used to prepare salads and cold snacks. And use the juice for borscht and other liquid dishes.

If you have never done such a blank, then be sure to try it this year. Roll up at least a few cans, if you like it, then next year you will make more supplies.

Skinless tomatoes in their own juice. Step-by-step photo recipe Most housewives harvest tomatoes for the winter in brine. But you can kill two birds with one stone: preserve in one

Tomatoes in their own juice for the winter

Any food, skillfully, can be turned into culinary wonders. Especially in the season when the fresh gifts of nature - berries, fruits, vegetables, herbs - are just the sea.

This recipe for a tomato in its own juice does not require any special skill. To create such a strategic reserve for the winter, you do not need to do magic in the kitchen for a long time, experimenting with all kinds of marinades and fillings. And prepare one or two jars for a sample, and, who knows, maybe such tomatoes without skin, pickle and vinegar will forever occupy one of the first places in your rating of homemade products!

Tomatoes in their own juice for the winter without vinegar

recipe for preparation for the winter without marinade and brine

For convenience, the amount of ingredients is given for one liter can and 800 g of tomatoes, and you prepare the volume you need.

Ingredients:

• tomatoes,
• cilantro and parsley - one third of a large bunch,
• hot pepper - half of one piece,
• sugar and salt - one tbsp. l.,
• garlic - four cloves.

Cooking process:

All products must be clean. Dry the greens, and the tomatoes will undergo another water procedure. Therefore, it is not scary if wet beads remain on them. Chop the garlic, peppers and herbs very finely (no tails).

Toss them with sugar and salt.

The dressing will be saturated with the juices of all the ingredients, and during this time you will sterilize the cans and lids. Close the containers to keep them warm while you prepare the vegetables for the next step.

Pour boiling water over the tomatoes. But do not rush to skin them, because you can burn your fingers. Let the tomatoes sit in the water for a few minutes.

Then the whole subsequent process will pass without difficulty. Peel, cut vegetables in half if large.

Place them in hot jars, alternating with dressing. Please note that the tomatoes will still let the juice flow and settle a little. Therefore, leave them alone for 10 (or a little more) minutes.

As soon as liquid appears, more tomatoes can be added. Even after you put the jars on sterilization, you can continue to fill them. It is more difficult to do this when you decide to use the oven for sterilization. It is better to subject cans to such a treatment on the hob. And do not forget to make sure that the water in the sterilization container does not boil too much.

We felt that we should no longer overload the jar with tomatoes, sterilize it for five minutes and immediately roll up the tomatoes with lids, turn the containers over. Wrap them up with something warm, such as a terry towel. The tomatoes in their own juice will cool down and you can lower the jars into the cellar or transfer them to the cool pantry.

For the recipe and photo of tomatoes without vinegar, marinade and peel, we thank Galina Aleksandrovna.

Perhaps you will like harvesting tomato juice for the winter:

How to make a tomato - >>

This recipe for a tomato in its own juice does not require any special skill. Recipe for tomatoes without vinegar, marinade and pickle in jars for the winter, tomatoes for the winter

If you like to rest your family with pickles, then try to prepare peeled tomatoes for the winter: this way they turn out to be more tender and very tasty.

You will not regret the effort spent on this, the main thing is to choose the right recipe for winter harvesting.

Harvesting a tomato without skin, the most delicious recipes for the winter

Skinless pickled tomato recipe

In order to marinate the fruit without the peel, you will need to spend a little less than an hour on it.

For 5 servings, take:

• 800 grams dense, medium-sized, tomato,
• 3 bay leaves,
• some garlic (one piece is enough),
• half bell pepper,
• allspice peas,
• Dill,
• a tablespoon of ground salt
• 200 milliliters of clean water
• a couple of tablespoons of vinegar.

Rinse the tomatoes and carefully remove the tails from them.

To get rid of the skin quickly and easily, place a saucepan on the fire, half-filling it with water. When the water in the saucepan is hot, place the tomatoes in there, count to 20, and then remove them with a slotted spoon and immediately transfer them to a bowl of cool water.

Wait just two minutes, then carefully pierce the peel with a fork and peel all the fruits by hand with your fingers.

Put dill in sterile jars prepared in advance (do not be afraid to put it with whole umbrellas), laurel, pepper and garlic. Add peeled tomatoes to the spices, add bell pepper on top.

Take care of the marinade - it does not take long to cook.

Pour water and vinegar into a saucepan and add salt there. When the water boils, turn off the marinade and pour tomatoes over them so that they stand in it for 10 minutes.

After the specified time, pour the marinade back into the saucepan, boil and refill the jars with it.

Now screw them back on with clean lids and turn them over - the marinade should mix well. After cooling down, remove the workpiece to a suitable storage location.

Peeled tomato appetizer

The following recipe is perfect as a delicious snack, addition to dishes for lunch or dinner.

As for the varieties, both ordinary, medium-sized, and smaller tomatoes - cherry tomatoes are suitable. Use only one variety.

Try to choose ripe, but not overripe fruits, otherwise their flesh will be softer than necessary, and after removing the peel and placing them in a jar, you will get a porridge of tomatoes.

Firm, thin-skinned vegetables work best.

Very few ingredients are needed:

• tomatoes,
• cilantro,
• garlic.

After making sure the tomatoes are not damaged, rinse them carefully. The greens also need to be rinsed well and left to dry on a towel.

Boil a little water in a saucepan, put the tomatoes in a suitable plastic bowl, and then pour them with this water. Pour vegetables so that the water completely covers them. After a couple of minutes, remove and transfer the tomatoes to another container. Wait until they cool slightly, otherwise you will burn yourself when removing the skin.

Make a neat cruciform incision in the skin of each tomato and, prying it with a knife, begin very slowly and carefully to remove the skin.

Now the tomatoes are ready, peeled - then it's time to put them in the jar. Do this slowly and do not try to tamp the fruit more tightly, because this way you risk damaging or even crushing them. At the same time, it is advisable for the bank to try to fill it completely (as far as you can).

After chopping, place them in the tomato jar, but do not stir - the greens should remain on top.

Boil the brine water and add salt to it, then pour over all the tomatoes. Be sure to use the pickle hot!

You don't need to sterilize the jars additionally, so just roll them up and hide them under a warm blanket overnight. In the morning, the banks can already be removed.

Your appetizing preparation for the winter is ready without vinegar.

Skinless tomatoes in their own juice

And one more recipe for quickly harvesting tomatoes for the winter without a peel, where sterilization is not required.

• Tomatoes (about 800 grams),
• 10 grams of sugar
• 30 grams of salt
• 320 grams of tomato juice,
• two grams of citric acid.

We clean the tomatoes according to the already known method: first we rinse them properly, then put them in a colander and immerse them in boiling water in a saucepan for two minutes.

We take out, quickly cool (cool water will help out here) and carefully get rid of the skin on all tomatoes.

After cleansing, the fruits will need to be rinsed with water and put in a jar. Do not forget that you need to act calmly, not especially zealous and not trying to push all the vegetables tighter.

After all the tomatoes are laid out, pour the tomato juice into the jar.

Instead of juice, a hot brine is suitable: it is prepared from water, citric acid, sugar and salt.

Fill the jars with them, then seal with lids and leave to cool. Wait for them to cool, and then remove to the rest of the seams.

You don't need to do anything else - your delicious skinless canned tomatoes are ready to eat.

Tomatoes are a very favorite vegetable. Moreover, harvesting tomatoes for the winter is also popular.

Salting tomatoes can be done using different recipes. They can only contain tomatoes and salt, and they can also be supplemented with various vegetables, herbs and seasonings. Prepare tomatoes in your own juice for the winter, the simplest and most delicious recipes are collected for you. We also have other recipes for preparations for the winter table: pickling cherries, valuev, salting watermelon.

For the preparation of such pickling, it is necessary to choose the most fleshy and ripe fruits. They give off a large amount of juice and are great for pickling in their own juice. If you use not juicy pulp in such a recipe, then there will be little juice and the mixture will not turn out quite right, it will just be salted tomatoes.

• Fleshy tomatoes - 3 kilograms;
• Overripe tomatoes - 2 kilograms;
• Salt - 80-100 grams;
• Sugar - 50 grams.

1. First you need to prepare the tomatoes themselves, they are washed, the attachment points of the stalk must be pricked in several places with a fork or toothpick;
2. Then, small tomatoes (of which 2 kilograms have been measured) should be placed in pre-sterilized jars, they must be stacked tightly, but not to reach the neck, you need to leave room for the juice formed subsequently;
3. The other part of the fruit must be cut into large enough pieces, put into a large enamel saucepan, put on fire, wait for a boil;
4. After the mixture boils, it must be removed from the heat, rubbed through a sieve, punch through with a blender or twisted through a meat grinder so that the mixture is homogeneous, table salt and sugar should now be added to the mixture, mix the mass thoroughly;
5. The resulting mixture must be poured into jars of fruits, the liquid should be 2 centimeters below the neck;
6. Now you can close the workpiece with iron lids.

This recipe involves harvesting fruits for the winter in their own juice. Such a preparation has a delicate tomato flavor and juicy, not too salty fruits. You can cook all kinds of tomato-type sauces on the basis of such a blank, and the fruits can also be cut into a sauce. Wonderful tomatoes in their own juice - a recipe for ages!

• Ripe tomatoes - 2-2.5 kg.;
• Fresh garlic - 2-3 large cloves;
• Green currant leaf - 1-2 pcs.;
• Horseradish - root 7-8 centimeters;
• Dill - 2 umbrellas;
• Bitter pepper - 3-4 centimeters pod;
• Mustard powder - 1 tbsp. a spoon;
• Onions - 0.5 pieces;
• Table salt - 2 tbsp. spoons;
• Pure water - 1.5 liters.

1. Small tomatoes should be washed well, pierced in some places with a fork, if the fruits are already damaged, then pricking them is not necessary;
2. Rinse the leaves;
3. Peel horseradish root, cut into pieces 3-4 centimeters;
4. Garlic must be peeled, large slices must be cut into several pieces;
5. Dill is also well washed;
6. Remove the seeds from the hot pepper, cut it into pieces no more than 4 centimeters long, if you don't like a very spicy workpiece, then you can add a smaller amount of pepper;
7. Peel and cut the onion into rings;
8. We prepare the jars in advance, they should be thoroughly washed, sterilized in any convenient way and dried, the lids are also prepared;
9. First you need to put leaves, bitter pepper, garlic, dill and horseradish root in the jar;
10. It is necessary to fill no more than 2/3 of the jar with the prepared pulp, the fruits should lie tightly, so that they are well compacted, you need to shake the container with tomatoes strongly;
11. In the meantime, we are preparing a saline solution, which will salt our fruits, for its preparation it is necessary to take water, add salt and mix thoroughly until the salt crystals dissolve, then strain the mass through cheesecloth, or better through a cloth, so that all the sediment remained on the fabric;
12. Now you need to fill the container with the resulting solution;
13. Put onion rings and mustard powder on top, then add a little solution to the container;
14. Close the blanks with simple plastic lids and keep in the room for 2-3 days, when the solution in the jars becomes cloudy, you can put it in a cool place, the pulp will be salted in about a month.

In such a recipe, it is better to use plum-shaped tomatoes, they have a good enough shape, a strong skin so that the fruits do not turn sour. Overripe fruits are used for tomato mass. And the spices used in this recipe will perfectly complement the tomato flavor and add flavor to the mixture. The spicy mixture will appeal to all juice lovers. In addition, such a blank does not need to be cooked, and therefore you can prepare tomatoes right at your summer cottage. Prepare tomatoes in your own garlic juice for flavor lovers.

• Plum tomatoes - 5 kilograms;
• Overripe tomatoes - 5 kilograms;
• Horseradish root - 1 piece;
• Horseradish leaves - 5 pieces;
• Currant leaves - 1 bunch;
• Hot pepper - 3 pods;
• Garlic - 1 head;
• Dill - 1 bunch;
• Salt - 1 glass

1. Wash the tomatoes, prepare all the greens;
2. Put half of all the spices and herbs in the prepared containers, then put the whole fruits in the container, and then put all the other seasonings;
3. Damaged and overripe fruits must be twisted several times through a meat grinder or use a blender, or grind the mixture through a fine sieve;
4. It is necessary to add rock salt to the resulting mass, mix well until completely dissolved;
5. Prepared containers with spices and other tomatoes can be poured with tomato mass;
6. Such a workpiece can be closed with lids and left for salting for 3 days in the room, then the twists can be removed to a permanent storage place.

If the tomatoes have already been harvested and need to be prepared, but there are no additional components, then this recipe can be used. In its composition there is nothing but fruits, salt and sugar, so the taste is exactly tomato and is not interrupted by strong spices and herbs. To prepare dishes with such a preparation, you do not need to use a lot of salt, the mixture is already salty. Canning tomatoes in their own juice does not require much effort, it is easy to prepare and enjoy summer fruits in winter.

• Tomatoes - 2 kilograms;
• Small tomatoes - 3 kg.;
• Table salt - 80 grams;
• Sugar - 50 gr.

1. Wash all the fruits, pierce the small tomatoes well, since small fruits usually have a thick skin, and to excrete their own juice you need to damage them, you can also initially remove the peel from the fruit, to easily do this, you need to hold the fruits for 1-2 minutes in boiling water, then quickly dipped into ice water, after such a procedure, the peel comes off very easily;
2. Containers for blanks must be washed with baking soda, correctly sterilized over steam and allowed to dry;
3. Whole fruits must be put in prepared banks;
4. Large tomatoes need to be cut into pieces, boiled, and then grind the mixture through a sieve, you can use another method, but the main thing is that the mixture is very homogeneous;
5. Now salt, measured sugar should be added to the resulting mixture, mix the mass until salt and sugar dissolve;
6. Prepared juice must be poured into containers;
7. Now you need to cover the jars with lids and additionally sterilize them, for this they need to be placed in a large pot of boiling water, you do not need to sterilize the workpieces for a long time, 10 minutes will be quite enough for liter jars;
8. Then the cans are rolled up with sterilized lids, turned over, wait for their cooling and placed in a cool storage room, although such a blank can be stored at room temperature.

Tabasco sauce gives the mixture a very good taste, unique aroma and, of course, pungency. All spicy tomato lovers are simply advised to try this recipe. Tabasco has not only pungency, but also other flavors, so the mixture is complemented by a variety of tastes.

• Tomatoes - 1 kilogram;
• Pepper - 6 peas;
• Fresh parsley - 5 branches;
• Dill greens - 5 stalks;
• Tabasco sauce - 2-4 drops;
• Celery - 1 small piece;
• Sugar - 1 tbsp. l .;
• Rock salt - Art. a spoon.

1. Ripe tomatoes are washed, immersed in hot water and left for 1 minute, then the fruits are removed from the water, allowed to cool slightly, now it is necessary to remove the peel from them so that this process takes place easily, you can immediately lower the vegetables into cold water after hot water, due to the sharp drop temperatures, the peel of vegetables is removed very easily;
2. When the fruits are peeled, measure 700 grams of their amount and put them in sterilized jars;
3. The rest of the fruits must be finely chopped, removed all the seeds, transferred to a suitable container and brought to a boil, it is important to stir the mixture, otherwise the thick mass will quickly burn to the bottom of the pan and the mixture will be spoiled;
4. Now, well washed herbs, sauce, pepper, salt and sugar should be added to the mass, the resulting mass should be simmered over low heat for about 10 minutes;
5. Then the mixture should be carefully poured into a separate container and passed through a fine sieve;
6. After wiping, the homogeneous mixture is returned back to the stove and brought to a boil again;
7. It is necessary to immediately pour the hot mass into containers with pulp, cover them with lids and send them for sterilization in boiling water for 10 minutes.

Tomatoes in their own juice are quite spicy, so this preparation is recommended to be used to supplement soups, main courses, salads and even tomato drinks. Moreover, the fruits themselves can be used separately from tomato juice.

Recipes

10 pcs small eggplant.

Preparations for the winter, pickle and preserve: tomatoes, cucumbers, mushrooms, cabbage, eggplants; salads, stew, caviar, dressings, lecho and much more.

Family Recipe Pickled Skinless Tomatoes

Cooking time: 60 minutes

Servings: 1

Tomatoes, celery - 1 sprig, chron - a small piece, about 1/6 of the leaf, blackcurrant and cherry leaves - 2 pieces each, tarragon - a piece of sprig 5-7 cm (optional), dill - 1 sprig (can be replaced dill seeds). garlic - 1-2 cloves (peeled), onions - up to 1 small onion, bitter pepper - a small piece, about 1/6 of a small pepper (depending on the bitterness of the pepper), sweet pepper - up to 1 pc., table vinegar 9% - 33 ml. (1/3 part 100 g. Glass), sugar - 1/6 part 100 g. cups, salt 1/3 tbsp. without a slide, allspice peas - 1 pc., black peppercorns - 3-5 pcs., bay leaves - 1-2 pcs., sunflower oil - 1 tbsp.

Last year I wondered "How to combine the recipe for pickled tomatoes without the skin with the idea of ​​pickled tomatoes." I couldn't find an answer in my database. Already in December I checked it on the net, there are references, but there is no recipe. Therefore, for a test, I rolled up 9 cans of 1 liter .. Now I regret that it is not enough - they fly away in the first place.

Took small cream tomatoes (preferably, but not necessarily dense varieties). Washed, peeled. To do this, boil water in a large-capacity saucepan for 1 min. put the tomatoes in there (they will not mark everything at once, I did it in parts), took it out, poured it with cold water. It is very easy to peel off the skin. I looked carefully to see if there was anything spoiled inside.

In prepared sterile jars I put celery, hron, currant and cherry leaves, bitter and sweet pepper, dill, garlic, sweet peas, tarragon, onions. Gently laid out the tomatoes tightly. Then salt, sugar, sunflower oil. Separately, in a saucepan, I boiled water with black peppercorns and bay leaves. Before pouring this marinade into jars, I added vinegar to each one. Fill with marinade, Pasteurize.

ATTENTION - important: Pasteurization at 110 gr. S., that is, with strong boiling and a closed lid of the pan for pasteurization. Banks about, 5 liters. - 5-8 min., 1l. - 10-12 minutes

I rolled everything into 1 liter cans. I was careful not to take larger banks because of fears of getting something like tomato puree. He was reinsured, he took it under a fur coat.

I store it in the cellar, but I'm sure they will stand perfectly even on the mezzanine in the apartment.

As a bonus: a recipe for pickled peeled tomatoes. It's too early to open the blanks in the fall, but you want something like that. THIS IS NOT A PRESERVATION.

The bottle contains the greens that you usually use, peeled tomatoes.

Marinade: for 1 liter. water 2 tbsp. without a slide of salt, 3 tbsp. l. sugar (with or without a slide - to taste), 3 tbsp. vinegar 9%. Boil without vinegar, add vinegar to cool completely, pour into bottles. Keep at room temperature until tender for 1 to 3 days (depending on the air temperature). Then consume but keep refrigerated.

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Travel in style. Italy. Skinless tomatoes

Ovkuse.ru editor - Elena, spent her vacation in Italy and wrote a note about her trip.

Your Majesty - Senor Tomato!

When I went to Italy, I did not even think about what a big role the most ordinary ... tomato can play in the life, culture, economy of an entire country! Perhaps many of the Russian housewives, including my mother, also attach great importance to this vegetable - after all, these are not only delicious dishes, but also the family's stock of pickles for the whole winter. The very first tomatoes, which means the most awaited ones, go straight from the garden to your mouth! Having satiated our fill, having eaten fresh vitamin salads, we put the best, whole and beautiful salads in jars and roll them up, hoping that they will be a wonderful tasty addition to the table all winter. Those that are greener, with wormholes, and they did not come out in shape, we deprive them of all these shortcomings and send them ... to juice! Here is such an uncompromising, tough selection of each tomato from our housewives, and, thus, none of them is wasted!

In Italian canning factories such as La Doria spa, tomatoes are carefully selected during processing. But only the most mature, without the slightest damage, tomatoes are canned and awarded the right to get to our table. But before that, the life of an ordinary tomato begins in the field.

In Italy there is a whole research center of the Syngenta branch in the province of Foggia. Thanks to their work, hybrids that are safe for health are brought to the market, possessing high yields and resistance to various diseases and mechanical stress, which is an important factor in the canning industry.

In their fields, they grow watermelons, melons, corn and various varieties of tomatoes, one of which is the famous San Marzano. This variety was created by crossing three varieties at the beginning of the twentieth century and has become widespread throughout the world due to its special taste. Also, this juicy red oblong tomato is resistant to various mechanical influences during harvesting, transportation and processing, therefore it is from it that the world's most famous canned food is produced - peeled pilati tomatoes “San Marzano” in cans.

One of the important steps in the production of skinless canned tomatoes is control according to established standard methods. For this, samples of finished products are taken from the shift production. This sample is subjected to external examination of cans for packaging defects, the quality of the sealing and tightness of canned food is checked, and a chemical analysis is performed for pH and microbiological indicators.

Ripe Italian tomatoes, ripened under the Mediterranean sun, enriched with vitamins from the earth of volcanic origin, multiplied by the know-how and strict standards of the local cannery, have become a tasty and healthy product protected by the DOP quality mark.

Thus, we can enjoy fresh and high quality Pilati tomatoes all year round and prepare various dishes from them. Since the tomato is one of the main ingredients of Italian cuisine, there are simply no ways to make them! Pilati tomatoes are added to pizzas, salads, stewed with meat, ground into gazpacho soup, they are used to make excellent sauces for pasta.

First you need to prepare the water for the spaghetti. In general, Italians are very scrupulous people, especially when it comes to food and its preparation !! They add exceptionally coarse salt to boiling water, while the usual fine salt is used already in the process of preparing food or while serving it to the table.

While the water is heating, fry thin rectangular pieces of meat in oil over medium heat. Add some onions, hot peppers, fine salt and canned pilati to them. Tomatoes should be kneaded with a spoon until a homogeneous liquid mass is formed and mixed well.

Fan the spaghetti into boiling water, gradually immersing them under the water. Stir and make sure the spaghetti does not stick together while cooking. The main rule of tasty spaghetti is that they should be undercooked a little - due to their own temperature, they reach readiness themselves and will never be overcooked.

Having tasted, you realized that the spaghetti is finally ready, put them in a pan with meat. Stir everything together so that the spaghetti is "covered" with tomato sauce, and can be laid out on plates. It is important that the dish is not only tasty, but also beautiful! Don't forget that making a dish attractive is one of the ingredients in cooking. Sprinkle some spices on top, toss in a sprig of basil and, ale hop, you're done!

We would like to say thank you for the invitation to the Italian Embassy, ​​the Trade Exchange Development Department (ICE) and the ANICAV association.

They prepared it. See what happened

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