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.

Recipe for rolling tomatoes in tomato sauce

Kitchenware: sterilized 3-liter jar, sterilized iron lid, kitchen scales and measuring utensils, a saucepan of at least 3 liters, a long wooden spoon, a machine for rolling up lids, a warm blanket.

Ingredients

Step-by-step preparation

1. Thoroughly wash 2-2.5 kg of tomatoes, then lay them on a towel to dry completely.
   
   
2. We sort the fruits by size and place them in a jar on top of the spices. Do not compact them too much, as they may become wrinkled.
   
   
3. Pour 2-2.5 liters of clean water into the pan and bring it to a boil.
   
   
4. Carefully fill the jar of tomatoes with boiling water up to the neck, while pouring water in the center and not on the walls of the container.
   
   
5. Cover the jar with a lid and leave it in this form to infuse and cool for 10 minutes.
   
   
6. Pour 1-1.5 liters of tomato juice into a saucepan and place on medium heat.
   
   
7. When the liquid begins to boil, reduce the heat to low and add 15-20 g of sugar, 45-50 g of salt.
   
   
8. Stir everything well and add 9-11 pieces of black peppercorns, as well as 2 bay leaves and 10-12 ml of vinegar.
   
   
9. Simmer the sauce for 13-15 minutes, stirring the mixture periodically and skimming off the resulting foam with a spoon.
   
   
10. After 10 minutes, carefully drain the water from the jars, cover them with lids and wait for the sauce to be prepared.
    
    
11. Fill the jar with hot sauce up to the neck.
    
    
12. Cover the container with a lid and roll it up using a special machine designed for this. Turn the jar upside down and place it in a dark place.
    
    
13. Wrap the preserved food well in a warm blanket and leave it like that until it cools completely.
    
    
14. We send the cooled jars to a storage area for preservation.
    
    

Video recipe for canning tomatoes in tomato sauce for the winter

The step-by-step process of canning tomatoes in tomato sauce can be viewed in the video below.

• Before you start canning, you need to prepare the jars. First of all, they must be thoroughly wiped with a stiff brush and rinsed in warm water with a small amount of soda. Then rinse thoroughly with clean water and dry, turning the neck down. Before directly filling the glass container with vegetables, it is necessary to pour boiling water over it again.
• Iron lids also need to be thoroughly washed with soda or soap., then place in boiling water for 20 minutes. It is advisable to carry out this procedure before directly rolling up the cans.
• Tomatoes must be thoroughly washed in warm water, removing the slightest dust and dirt.
• You should not use different varieties of tomatoes for canning.. It is best to choose dense, medium-ripe fruits of the same size, preferably medium or small varieties.
• To prevent the fruits from cracking, they must be pierced with a thin needle or toothpick in the area of ​​the stalk.
• During preservation, you can safely add various spices in accordance with personal taste preferences: horseradish, parsley, bay leaf, tarragon, dill, black allspice, whole cloves of garlic, pieces of hot red pepper, cherry and currant leaves.
• Using this recipe, you can preserve green tomatoes in tomato sauce for the winter.. The fruits have an extraordinary taste and will definitely retain their whole shape.

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 cans.
Kitchenware: 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.

Recipe for green tomatoes in their own juice

Cooking time: 15-25 minutes.
Calorie content (per 100 g): 76-79 kcal.
Quantity of preservation: for one 3-liter jar.
Kitchenware: one 3-liter jar, a long kitchen knife, a saucepan of at least 3 liters, a measuring cup, a nylon lid.

Ingredients

Step-by-step preparation

1. Place 2-3 dill umbrellas on the bottom of a clean and dry three-liter jar.
   
   
2. Cut 8-10 garlic cloves in half so that the tomatoes are thoroughly marinated. Place half of the total amount of garlic on top of the dill.
   
   
3. Add 2 leaves of horseradish, cherries and currants.
   
   
4. Wash 15-20 green tomatoes thoroughly in warm water, then dry. Lightly cut each fruit crosswise using a sharp knife so that the fruits are well marinated.
   
   
5. Place the prepared tomatoes tightly in a glass container.
   
   
6. On top of the fruits we place the remaining cloves of garlic, a horseradish leaf and 10-15 pieces of black peppercorns.
   
   
7. Pour 1.5 liters of water into the pan, then add 20-25 g of sugar, 20-25 g of salt and 20-25 ml of mustard.
   
   
8. Stir the cold marinade until all ingredients are completely dissolved in the water.
   
   
9. Pour the prepared marinade over the compacted tomatoes up to the neck. Cover the jar with a nylon lid and send it to a cold, dark place.
   
   

Video recipe for canning green tomatoes for the winter

The process of canning green tomatoes according to the above recipe is shown in the video below.

• Don't skimp on horseradish leaves, since they are the ones who help maintain the density of tomatoes.
• To prepare the brine It is best to use mineral, spring or purified water. Do not use tap water under any circumstances, as it will negatively affect the taste of the product.

I advise you to read detailed information on how to prepare. This is a very satisfying and healthy snack with a spicy flavor. Most modern housewives love to do. The most aromatic dish will delight everyone who prefers healthy and tasty food.

How to make a two-in-one tomato preparation for the winter? It’s very simple - seal the tomatoes in tomato juice for the winter to get both delicious canned vegetables and juice that you can drink. There are a lot of options for such preparations; red juicy tomatoes can be preserved in tomato juice with or without vinegar, with the addition of many spices or simply with sugar and salt, with or without sterilization. And the simplest recipe allows you to cover tomatoes in tomato juice in just half an hour; in this version of the preparation, not freshly squeezed juice is used, but purchased juice. Here we will share 6 best recipes for preparing tomatoes in tomato juice.

Tomatoes in purchased tomato juice for the winter without sterilization: the simplest recipe

To prevent tomatoes in tomato juice for the winter without sterilization, made according to a simple recipe, from fermenting before the cold weather, it is important to select for preservation only ripe, but not overripe or rotten vegetables. It is also necessary to wash them thoroughly and keep them in boiling water for several minutes.

Many housewives who preserve tomatoes in their own juice make the juice themselves from “substandard” tomatoes. But women who do not want to bother with a juicer or meat grinder can use juice purchased at the nearest store for preparation. Moreover, preparing canned food with purchased juice is much faster, because it does not need to be boiled for 10-15 minutes.

To quickly twist delicious tomatoes, you first need to prepare the ingredients. For 1 liter jar of ready-made preserves you will need:

• Small selected tomatoes - 10-15 pieces (how many will fit in the jar)
• Tomato juice - 0.5 liters
• Sugar - 1 heaped teaspoon
• Salt - 1 level teaspoon
• Bay leaf - 1 piece
• Black pepper and allspice peas - 3-4 peas each
• Garlic - 2 medium sized cloves
• Vinegar 9% - 1 teaspoon.

Step by step canning tomatoes in their own juice without sterilization

How to make tomatoes in tomato juice for the winter without sterilization and without vinegar

Tasty and healthy tomatoes in tomato juice for the winter without sterilization and without vinegar are prepared simply and quickly. And in the cold season, this preservation will be an excellent addition to any first and second courses, and if desired, it can even be used in the preparation of sauces instead of tomato paste.

Juice for twisting can be made at home. To do this, you need to select soft fruits and pass them through a juicer or meat grinder. It is not necessary to remove the seeds, because they contain many useful elements. But if you wish, you can remove the seeds from the juice by rubbing it through a sieve.

We make preservation without vinegar and without sterilization simply and quickly according to the recipe in the video

In order to close 7 liter cans of tomatoes with juice without vinegar and sterilization, you need the following ingredients:

• Dense small fruits - about 4 kg
• Soft tomatoes for squeezing juice - 3.5 kg
• Sugar - 120 g
• Salt - 90 g
• Bay leaf - 4-6 pieces, depending on size
• Allspice - 5-8 peas, to taste.

How to spin tomatoes in juice without sterilization is described step by step and shown in the video. If you follow this simple recipe, the canned food will turn out so delicious that you will lick your fingers, and at the same time they will be perfectly preserved until winter.

Tomatoes with horseradish and spices in tomato juice for the winter without vinegar

Spicy tomatoes in tomato juice without vinegar, horseradish and garlic - a dish that will help you warm up in the cold winter. This preservation can be served with potatoes and side dishes, and with strong alcoholic drinks (moonshine, vodka). And if you properly seal savory tomatoes, the absence of vinegar in the preparation will not in any way affect the duration of its storage.

For one 3 liter jar of a savory snack for the winter you will need:

• Ready tomato juice - 2.2 liters
• Horseradish root ground through a meat grinder - ¼ cup
• Garlic crushed using a press - ¼ cup
• Finely chopped bell pepper - ¼ cup
• Sugar - 100 g
• Salt - 50 g.

Step-by-step recipe for rolling tomatoes in their own juice with horseradish with photos

The spicy preserve is prepared as follows:

1. First you need to prepare the filling. Add salt and sugar to the tomato juice, mix thoroughly, then put on the fire and bring to a boil.
2. Add chopped horseradish, garlic and pepper to the boiling mixture, stir again and let it boil for 3-5 minutes.
3. Place selected firm tomatoes in a sterilized jar and pour in a boiling mixture of juice, horseradish, pepper and garlic.
4. Cover the jars with lids, sterilize, roll up the lids and leave to cool upside down.

The time for sterilizing cans of preserves depends on their volume. 3 liter jars are sterilized in water steam for at least 20 minutes, and 1 liter jars - 10-12 minutes.

Tomatoes in tomato juice for the winter with sterilization, tasty, like canned Uncle Vanya

Canned food of the Uncle Vanya brand is loved by many Russians for their rich, fresh taste. But sealing tomatoes in tomato juice for the winter with sterilization so that they do not differ in taste from a well-known brand product is not at all difficult.

First you need to make tomato juice. To prepare it, you can take any soft tomatoes, including those that are crushed or too large for canning. You can process vegetables either the old fashioned way, cutting them into slices, boiling them and rubbing them through a sieve, or much easier - using a juicer. But it is important to boil the juice freshly squeezed out with a juicer for at least 5 minutes so that it is sterilized.

Homemade Uncle Vanya tomatoes: a simple recipe

To preserve a 1 liter can of tomatoes in tomato juice you only need:

• Ripe dense vegetables - 0.5 kg
• Freshly prepared tomato juice for pouring - 700 g
• Sugar - 1 level tablespoon
• Coarse salt - 0.5 tablespoons
• Vinegar 9% - 1 teaspoon
• Spices - 1-2 peas of allspice, 2-3 peas of black pepper, a pinch of basil.

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.

Tomatoes in tomato sauce for the winter - finger-licking delicious

Housewives who often prepare tomato soups and hot appetizers with these vegetables can preserve tomatoes in tomato sauce for the winter, so that even in the cold season they always have the ingredients for their favorite dishes on hand. The filling from such preservation can be used both as a dressing for first courses and as a marinade for meat and fish, and delicious tomatoes can be served as an appetizer for main courses.

To prepare a 1 liter can of preserves you need:

• Tomatoes - 1 kg
• Allspice - 5-7 peas
• Cloves - 2 pieces
• Bay leaf - 1 piece
• Coarse salt (non-iodized) - 0.5 teaspoons.

Preparation:

1. The tomato sauce that will be used as a filling is very simple to make. Half the tomatoes (0.5 kg) are pureed in a blender until smooth, the resulting puree is brought to a boil, spices are added to it, and then the sauce should simmer over low heat for about 10 minutes.
2. The remaining tomatoes are placed whole in a sterilized jar and poured with boiling sauce (it is important not to forget to first remove the bay leaf from the tomato sauce). To prevent the preservation from spoiling, the tomatoes in the sauce must be sterilized in a water bath for 10-12 minutes.

Tomatoes in tomato juice - tasty, simple and healthy

A simple canning recipe is one of the main advantages of tomatoes in their own juice, sealed without sterilization. But preparing tomatoes in tomato juice for the winter with sterilization is not much more difficult, and the entire process of preparing vegetables in this way will not take more than 1.5 hours. However, despite the simplicity of the recipe, such preservation, sealed without vinegar or with it, turns out very tasty and retains many vitamins until winter. And cherry tomatoes preserved in tomato sauce look so appetizing that they will decorate any meat or vegetable dish.

Tomatoes in tomato juice are a priority alternative to pickled tomatoes. The preparation can be used as food entirely, without any residue: both the filling and the natural juicy fruits are tasty, which are served as an addition to meat, fish, potatoes, or are very successfully used to decorate sauces and other dishes.

How to cover tomatoes in a tomato plant for the winter?

Canned tomatoes in tomato juice are prepared using simple and accessible classic recipes or technologies with original solutions that will help simplify the task, speed up the process, or get a more refined taste of the snack.

1. Tomatoes are used whole or pre-peeled by dipping the fruits alternately in boiling water and ice water.
2. The juice is prepared from ripe or substandard specimens, and medium-sized tomatoes of regular shape with dense pulp are placed in a jar.
3. The filling can be exclusively natural in taste, with a minimum amount of additives: salt, sugar, vinegar, or filled with spices, garlic, herbs.

Tomatoes in tomato without sterilization

Anyone who reads this recipe will be able to cook tomatoes for the winter without sterilization. The technology is simple and uncomplicated, and the result of its execution is a delicious, valuable preparation. The laconic composition of the additives can be supplemented with garlic, black or allspice peas, laurel or other spices to taste.

Ingredients:

• tomatoes – 2 kg;
• tomatoes for juice – 2 kg;
• salt and sugar - 1 tbsp. spoon per liter of juice.

Preparation

1. The tomatoes are placed in sterile jars.
2. Pour boiling water into the container and leave for 20 minutes.
3. Juice is squeezed out of large tomatoes, boiled, adding salt and sugar.
4. The water is drained and boiling juice is poured into the jars.
5. Seal the tomatoes in tomato juice for the winter, turn them over, and insulate them until they cool.

Cherry tomatoes in tomato for the winter

Canning tomatoes in a tomato sauce will bring special pleasure if you use cherry tomatoes as a base component. It’s easy to fill even small-sized jars with miniature fruits, pouring them handful by handful. You will also be pleased with the excellent characteristics of the resulting product: sweetish mini-tomatoes will acquire a special taste and piquancy.

Ingredients:

• cherry tomatoes – 1.5 kg;
• tomatoes for juice – 2.5 kg;
• sugar – 2 tbsp. spoons;
• salt – 1.5 tbsp. spoons;

Preparation

1. Cherries are laid out in sterile containers, adding spices to each.
2. Pour boiling water over the tomatoes and leave for 15 minutes.
3. Squeeze the juice out of the tomatoes, add salt, add sugar, and boil.
4. Drain the water and pour boiling juice over the tomatoes.
5. Seal cherry tomatoes in tomato juice and wrap until cool.

Tomatoes in tomato with aspirin for the winter

Many housewives cook tomatoes in tomato sauce with salicylic acid and consider this method to be the highest priority. Acid in tablets is an excellent preservative and contributes to better preservation of tomatoes under any conditions. In this case, a richer spicy composition is used: currant leaves, horseradish, and dill umbrellas are added.

Ingredients:

• tomatoes – 2 kg;
• sugar – 3 tbsp. spoons;
• salt – 1.5 tbsp. spoons;
• aspirin – 2 tablets;
• currant leaves – 3 pcs.;
• dill umbrella – 1 pc.;
• Bulgarian sweet and hot peppers – 0.5 pcs.;
• allspice and black pepper, bay, garlic - to taste.

Preparation

1. Herbs, spices, garlic, and pepper are placed at the bottom of the jars.
2. Fill the containers with washed tomatoes and pour boiling water over them for 15 minutes.
3. The juice is boiled, adding salt and sugar.
4. The water is drained, the tomatoes are poured with boiling tomatoes, and 2 tablets of salicylic acid are thrown into each three-liter jar.
5. Seal the tomatoes with aspirin in tomato juice and wrap until cool.

Tomato slices in a tomato for the winter - recipe

If you have large tomatoes that are difficult to fit into a jar, it is more advisable to prepare them in juice, after cutting them into slices. For better preservation of the snack, vinegar is added to the filling or directly into the jars, and containers with tomatoes are sterilized before sealing in a vessel with boiling water for at least 15 minutes.

Ingredients:

• tomatoes – 2 kg;
• freshly squeezed tomato juice – 1 l;
• vinegar – 50 ml;
• sugar – 2.5 tbsp. spoons;
• salt – 1 tbsp. spoon;
• pepper and garlic.

Preparation

1. Place tomato slices, garlic, and pepper in jars.
2. Tomato juice is boiled with salt and sugar added, vinegar is added.
3. Pour the resulting mixture into jars, which are sterilized for 20-30 minutes.
4. Seal the tomatoes in slices in tomato juice for the winter, turn them over onto the lids until they cool.

Peeled tomatoes in tomato juice for the winter

Peelless tomatoes in tomato juice are not only pleasant to eat and tasty, but also ideal for preparing all kinds of dishes. With this preparation, the preparation can be tasted within a few days after the jars are rolled up and cooled, while a snack with fruits with skin will be ready only after a month.

Ingredients:

• tomatoes – 2 kg;
• tomato juice – 1 l;
• apple cider vinegar – 1 tbsp. spoon;
• sugar – 2 tbsp. spoons;
• salt – 1 tbsp. spoon;
• pepper, garlic - to taste.

Preparation

1. The skin of the tomatoes is cut from the top with a sharp knife.
2. Dip the tomatoes in boiling and cold water, peel them, and place them in jars with garlic and spices.
3. Add salt, sugar, vinegar to the boiling juice, and pour the mixture into jars.
4. Sterilize peeled tomatoes in tomato juice for 20 minutes and roll them up.

Tomatoes in tomato juice from tomato paste

Marinated tomatoes in tomato juice can be combined with paste if there are not enough fresh fruits to prepare a natural filling. In addition, in this manner you can save a significant amount of time by simply diluting the finished tomato with water and boiling it with the addition of salt, sugar and spices.

Ingredients:

• tomatoes – 2-3 kg;
• tomato paste – 250 g;
• allspice – 5 peas;
• bay leaf – 2 pcs.;
• sugar and salt - 1.5 tbsp. spoons;
• vinegar 70% – 1.5 teaspoons;
• garlic – 7 cloves;
• chili – 1/3 pod;
• greens - to taste;
• water – 2 l.

Preparation

1. Place herbs, garlic, chili and washed tomatoes into jars.
2. Bring water to a boil, add paste, salt, sugar, spices, boil for 5 minutes, pour in vinegar, pour into jars
3. Sterilize for 20 minutes, after which the covered tomatoes are sealed for the winter.

Tomatoes in tomato juice without vinegar

Tomatoes in tomato juice without vinegar, with the proper approach to the matter, even without additives, are perfectly stored at room conditions. If you put a slice of natural antiseptic - horseradish root - into the jars, your confidence in the perfect preservation of the workpiece will increase significantly. In addition, the appetizer will be spicier and piquant.

Ingredients:

• tomatoes – 2 kg;
• freshly squeezed tomato juice – 1.5 l;
• sugar – 2 tbsp. spoons;
• garlic – 4-6 cloves;
• horseradish root – 20-30 g;
• salt – 1.5 tbsp. spoons;
• peppercorns, cloves.

Preparation

1. Peeled horseradish root, garlic, pepper, cloves and tomatoes are placed in jars.
2. Boil the juice with the addition of salt and sugar and pour into jars.
3. Sterilize the tomatoes in tomato sauce with horseradish for 20 minutes, seal and wrap.

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. in tomato juice for the winter, wrap it up.

Tomatoes in store-bought tomato juice

If the quantity of fresh tomatoes does not allow you to prepare fresh filling or you simply don’t want to bother with such an idea, you can make tomatoes in store-bought tomato juice. The main thing here is to choose a quality product from a trusted manufacturer, which will contain third-party additives in a minimal amount.

Ingredients:

• tomatoes – 2.5 kg;
• purchased tomato juice – 1.5 l;
• sugar – 3 tbsp. spoons;
• garlic – 5-7 cloves;
• vinegar 70% - 1 teaspoon per three-liter jar;
• salt – 1.5 tbsp. spoons;
• Bulgarian sweet and hot peppers, spices.

Preparation

1. Place chopped peppers, garlic, spices and tomatoes into sterile jars.
2. Pour boiling water over the contents for 20 minutes and drain.
3. Boil the juice with sugar and salt, pour into jars, adding vinegar to each, and seal.

Cucumbers and tomatoes in tomato juice

The following preparation will simultaneously satisfy the needs of lovers of tomatoes and cucumbers. The latter, when soaked, produce a particularly refined and original taste, the degree of piquancy and spiciness of which can be adjusted by changing the proportions of sugar, spicy additives and hot pepper.

Ingredients:

• cucumbers – 1 kg;
• tomatoes – 1 kg;
• tomato juice – 1.5 l;
• sugar – 3-4 tbsp. spoons;
• salt – 1.5-2 tbsp. spoons;
• hot pepper – ¼ pod;
• garlic – 4 cloves;
• apple cider vinegar – 2 tbsp. spoons;
• cloves, allspice and black pepper, cinnamon.

Preparation

1. Pepper, garlic, spicy additives and cucumbers and tomatoes are placed in sterile jars.
2. Pour boiling water over the vegetables, drain after 20 minutes, add vinegar to each.
3. The juice is boiled with salt and sugar, and the mixture is poured over the vegetables.
4. Roll up, turn over and insulate until cool.

Sweet tomatoes in tomato juice

The following recipe is for fans of unusual flavor combinations. The spiciness of the resulting snack is combined with sweetness and spicy aroma. The amount of sugar in this case exceeds the traditional norm by at least twice. However, the presence of vinegar in the recipe balances the taste of the product and makes it as harmonious as possible.

Tomatoes in their own juice complement any dish, especially in winter. However, the same as . Tomato juice can be used to quench your thirst or make sauces based on it.

At the beginning of the barbecue season, I always hide a jar of delicious tomatoes in order to prepare a spicy sauce for lamb or. And since the jars with this preparation are among the first to fly away, this can be very difficult to do. You gape a little and that’s it – there’s nothing to make sauce from. And in winter I make dough for pizza or soup.

The best option is to use your own tomatoes from the greenhouse or grown outside (weather permitting). But even store-bought ones make excellent preparations. When I didn’t have a dacha yet, I bought it at the market.

You need to use two types of tomatoes - some will go in a jar, others (large ones) for juice. I like to roll up jars of cherry tomatoes. This is convenient (they fit more compactly in the jar), and the Ox Heart variety is used for filling. They are meaty, very tasty - the preparations with them are simply “finger-licking”.

In Soviet times, when I was just taking my first steps in mastering the production of food preparations for the winter, recipes were passed down from mother to daughter and down the line, or they were exchanged at work and with neighbors. This recipe turned out to be complicated for me.

My family never made such a twist, but I really wanted to try it, because homemade always tastes better. Since I’m not in the family, I went to the offices at work with the question - who prepares the delicious food? To my surprise, there were only two people who were connoisseurs of this dish.

I made my own from two recipes and tested it on my family and guests. I’ve been using it for over 25 years – not a single jar has ever exploded, the tomatoes turn out tasty, moderately sweet and always go out with a bang. Well, what can I say, it’s truly finger-licking good.

You will need:

• Small tomatoes
• Fleshy ripe tomatoes
• Sugar

I don't include quantities because I never measured them in this recipe. Yes, and it’s impossible to say exactly, because... everything is individual and depends on the variety, ripeness, juiciness of the varieties.

It is preferable to take tomatoes that are ripe but firm enough so that they do not burst when placed in a jar.

For 8 liter jars I needed 3 liters of ready-made tomato juice.

• I wash and dry the tomatoes on a towel.
• I sterilize jars in the oven. It's faster that way. I wash it with soda, put it on a sheet and keep it in the oven for 15 minutes at 160 degrees. Then I open the door and let it cool without taking it out.
• I select small, dense specimens to put in jars. I make punctures with a toothpick at the base of the stalk in 3-4 places. This is necessary so that the skin does not peel off.
• I put them tightly in jars and set them aside for a while.
• To obtain juice, the fruit must be peeled. I heat a saucepan with water and place a container with cold water next to it. One by one, in portions (if there is a lot), I throw the fruits into hot water and let them sit for two minutes. I take it out and put it in the cold. Then I easily remove the skin from the surface.
• I cut it into several parts for convenience. Now we need to make juice. There are several options here. If I make a lot of preparations, I put them through a meat grinder. If there is only a small amount of tomato, I use a blender.

Tomato seeds do not interfere with the taste; they are not even noticeable. But if you are very sensitive or want a more gentle result, use a juicer

• I place the finished juice in a saucepan. For three liters I use 3 tbsp. l salt and 4 tbsp. Sahara. The taste is delicate, moderately sweet and moderately salty. Boil for about 10 minutes. Don’t forget to remove the foam with a slotted spoon.
• When the marinade is ready, carefully pour it into jars, cover with prepared metal lids and place in a saucepan. I put a cloth on the bottom so that the glass bottom does not come into contact with the metal and does not burst when heated. Pour hot water into the pan.

Make sure that there is not too much difference between the internal content and the external one.

Sterilize liter jars for 15 minutes, 0.650 gram jars are enough for 10 minutes.

Carefully remove and roll up. Turn it over - make sure it is rolled up tightly and nothing leaks out. Keep it in this form under a warm blanket until it cools completely.

I usually store it in the kitchen cabinet. They stand quietly all winter.

The most delicious tomatoes in their own juice - a recipe for centuries

A proven recipe for a delicious snack for dinner will allow you to diversify your menu, surprise your guests, and pamper yourself.

For a 3 liter jar:

• Large, soft tomatoes for juice
• Small, dense fruits – 2 kg
• Sugar
• Allspice
• Wine vinegar 6%

Preparation:

• Wash and dry small specimens.
• Remove the skin from the large ones and grind them in a meat grinder.
• Fill the sterilized jars to the top with tomatoes and place tightly.

• Place the pan with the juice on the fire. For three liters of juice, use 6 tbsp. granulated sugar, 5 tbsp. salt, 6 peas of allspice. After boiling, simmer over low heat for 10-15 minutes, skimming off the foam.

• While the juice is preparing, carefully pour boiling water from the kettle into the jars of tomatoes, cover with clean lids, and let stand for 10 minutes. Add salt and repeat the procedure again.

• Then pour a tablespoon of wine or apple cider vinegar into a (liter) jar and pour in hot tomato juice. Screw on the lid and cool under the blanket.

A simple recipe for tomatoes in tomato juice from the store without sterilization (without vinegar)

A simple, easy and practical recipe to prepare without sterilization or vinegar. Using ready-made juice for filling reduces canning time.

You will need:

• For 5 jars (1.5 l)
• Small tomatoes – 5 kg
• Tomato juice – 3.5 l
• Salt - to taste

Preparation:

• We wash the jars and steam them in the oven.
• Pour boiling water over the lids.
• Heat the juice in a saucepan, add salt to taste if necessary and boil for 3-5 minutes.

• Place tomatoes in jars, add boiling water, cover with lids and leave for 10 minutes.

• Drain the water and fill it with freshly boiled tomato juice and roll up the lids.

Place under blanket until completely cool.

Recipe for cooking peeled tomatoes in tomato paste

This option is suitable if you have a small amount of vegetables to prepare. It’s a pity to twist them into juice - in this case, ready-made paste will come to the rescue.

Ingredients for 5 cans of 700 grams:

• Tomatoes – 4 kg
• Water - 2 liters
• Tomato paste - 1 can - 380 grams
• Salt - 1 tbsp. spoon
• Sugar - 2 tbsp. spoons
• Vinegar essence 70% - 2 teaspoons
• Bay leaf - 3 pcs.

Preparation:

• First of all, let's prepare the jars in the usual way.

• Then remove the peel from the tomatoes. To do this, make a cross-shaped cut on the side opposite the stalk.

• Place a pan of water on the fire. When the water boils, reduce the heat, but do not turn it off. Place a cup of cold water nearby. As the water in the cup heats up, it must be changed to cold.

• Dip the cut tomatoes into hot water, hold for 30 seconds and transfer to cold water. As temperatures change, the skin peels off on its own. Remove the stems and place the peeled tomatoes in sterilized jars.

• When all the fruits are peeled and placed in jars (as tightly as possible), pour boiling water over them, cover with a lid and leave for 10 minutes to warm up.

• Prepare the marinade from water, spices, and tomato paste. Lastly, add the essence. Warm up for 3 minutes.

• Pour out the water and add the marinade. Roll up and cool.

Video - How to cook tomatoes with horseradish and garlic

The addition of spices gives the usual preparation a piquant taste and garlic aroma.

Prepare:

• Tomatoes
• Garlic
• Bell pepper
• Horseradish leaves and root
• Sugar

Preparation:

• We select fruits of the same size and put them in jars.
• There are also horseradish leaves and a few black peppercorns.
• For juice, grind the tomatoes in a blender. Put on fire and boil with spices. For 2.5 liters of juice – 2 tbsp. salt, 4 tbsp. Sahara.
• Grind sweet pepper (250 g), ¼ of garlic (finely chopped) and horseradish root (grated) in a meat grinder. Mix with juice.
• Fill the jars with hot marinade.
• Sterilize and roll up the lids.

Sliced ​​tomatoes for the winter without peel (peel) with vinegar

For this preparation, fruits of different sizes are suitable, but always fleshy and dense. Can be used to make sauces, for pizza or as a seasoning for soup.

You will need for a 1 liter jar:

• Tomatoes – 5.5 kg
• Salt – 1 tsp.
• Sugar - 1 tbsp.
• Vinegar 9% - 1 tbsp.

This amount yielded five liter jars.

• We make cross-shaped cuts on the side opposite to where the branch is attached.

• Fill the prepared fruits with hot water and soak in it for 15-20 seconds. After the designated time, the skin will be easily removed.

• Remove the stem and cut into four parts if the tomatoes are large or into two if not very large. Place tightly in the jar. There is no need to pre-sterilize it; just wash it with soda.

• Having laid half the tomatoes, add salt and sugar, continue to add tomatoes on top.

• You even need to tamp them down a little, otherwise when they warm up they will settle and you will end up with an incomplete jar.

• We put a towel in the pan, place the jars covered with lids, and pour in water (cold or warm). When the water boils, reduce the heat and sterilize for 15 minutes (liter), 10 minutes (0.5 liter). A couple of minutes before the end, pour vinegar into the jar.

Carefully remove and seal. Wrap in warm clothes and leave to cool. No need to turn over.

All recipes are not complicated and are quite easy and simple to prepare. Work hard now, and in winter you will delight yourself and your loved ones with delicious tomatoes in their own juice.

Tomatoes in their own juice combines two elements at once - a delicious filling that can be used instead of sauce and, of course, pickled tomatoes.

What could it be, prepared according to grandma's old recipe! In winter, such a roll becomes especially relevant and is the first to fly off the table. But old time-tested tastes sometimes get boring, and the soul demands something new, aromatic and unusual. And then it’s time to get the tomatoes in their own juice.

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

Tomatoes in their own juice are a tasty and healthy winter snack. The tomatoes themselves can be used in cooking, and the resulting marinade can be drunk instead of juice - it infuses and becomes incredibly tasty.

Today I will share with you a recipe for tomatoes in their own juice without sterilization, as well as without unnecessary impurities and additives. This recipe is quite easy to prepare, and the tomatoes turn out whole, smooth and beautiful.

We will need:

• 3 kg of not very large, smooth tomatoes, maybe plum-shaped;
• 2 kg of overripe fleshy tomatoes;
• three large spoons of salt without top and the same amount of sugar;
• 120 ml vinegar.

How to cook:

You need to select juicy, medium-sized tomatoes of the same size and degree of ripeness, and overripe fleshy tomatoes of any size are suitable for making juice.

It will be great if the small tomatoes are approximately the same size. They need to be washed well and pierced the skin with a toothpick in several places, at least about 4 holes should be made. This will ensure the integrity of the fruits; they will not burst when poured with boiling juice.

We place them up to their hangers in pre-washed jars.

Next we need a fill. It requires tomato juice, the purer it is, the better. This means you can get it either by boiling tomatoes and rubbing them through a cloth until pureed, or using any food processor or juicer. I choose the second method, it is much more convenient and time-saving. As a last resort, to prepare juice, you can grate the tomatoes and pass them through cheesecloth.

Pour the resulting tomato juice into a saucepan, boil it, and then add salt and sugar, pour vinegar. Be sure to try the filling - if the juice turns out to be tasteless, there is no point in making salting. At this stage, the marinade can be adjusted by adding salt or sugar or acid. Boil the marinade and stir it with a spoon to the bottom.

After that, pour the finished juice into jars of tomatoes almost to the top and cover them with lids that have been doused with boiling water in advance.

Carefully cover the jars with a lid, close them and turn them upside down. Cover with a blanket until completely cool.

Tomatoes prepared according to this recipe in their own juice are well stored both in the cellar and at room temperature in a dark place.

These are the delicious tomatoes we got in their own juice. Cook with pleasure!

Tomatoes in their own juice for the winter - recipe with tomato paste

The recipe for cooking tomatoes in their own juice based on paste is distinguished by its simplicity. It does not require cutting and grinding tomatoes, especially if you don’t have a food processor or juicer at home.

To prepare tomato juice we will need:

• 150 g tomato paste;
• 2 liters of water;
• Bay leaf;
• 4 tablespoons sugar (you can add more to taste):
• one teaspoon of salt;
• freshly ground black pepper;
• a piece of hot pepper.
• We also take 1.5 kg of small, even tomatoes.

Preparation:

1. First we need to boil the water.
2. Put the tomato paste in a bowl and pour a little hot water into it, mix the mass well - tomato paste does not disperse well in a large volume of liquid.
3. Add tomato pulp to a saucepan with water.
4. We add spices to the future juice, salt and pepper it, taste it, and adjust it with additives if desired. Leave the juice to boil for 5-7 minutes.
5. At this time, we wash the tomatoes well and cut off their bottom, pierce the tomato with a fork on the opposite side.
6. We prepare small jars - pour boiling water over them in advance or sterilize them over boiling water for at least 7 minutes. Fill the jars with tomatoes.
7. The filling is already ready - fill it up to the neck of the jar filled with tomatoes.

All that remains is to roll up our winter preparations and send them to the pantry. In winter, you will be surprised by the pleasant taste of this pickling!

Recipe for tomatoes in their own juice with citric acid

Citric acid is an excellent preservative that has no harmful additives and is not harmful to our health. This preservation method will pleasantly surprise you with its simplicity and speed. And cans preserved with citric acid never explode.

For a 3-liter jar of tomatoes we will take:

• small tomatoes - about 2 kg;
• 8 pieces of black peppercorns;
• 1 teaspoon citric acid powder;
• 8 pieces of allspice;
• 3-4 cloves of garlic;
• 2 bay leaves;
• several bell peppers;
• To prepare the filling we use 4 kg of overripe tomatoes.

Preparation:

1. For this recipe, we will try to reduce our efforts and will not strain the filling; we will cut the overripe tomatoes smaller and place them in a large saucepan.
2. Now we need to put the jars on sterilization for 10 - 15 minutes and start preparing the filling.
3. Place the chopped tomatoes on the fire, boil for 10 minutes and add pepper and garlic to them.
4. We taste the marinade, add citric acid, salt and add sugar if the tomato filling is not sweet. The marinade should cook for about 10 minutes. In this roll, in addition to whole tomatoes, there will also be chopped tomatoes, as for sauce.
5. Place peppers and bay leaves in the bottom of the jars, lay tomatoes in rows, split on both sides.
6. We cut the pepper into quarters and place it in the remaining unfilled spaces.
7. Pour the marinade into the prepared jars and immediately roll them up, closing the lid with boiling water.

All we have to do is wait for our pickling to cool down and enjoy its interesting taste!

Sweet tomatoes in their own juice for the winter

Two-in-one pickling that doesn’t require much effort to prepare!

For the marinade we need:

• 4 tablespoons sugar;
• 2 tablespoons salt;
• 2 – 3 peas of allspice,
• 3 cloves.

How to cook:

First, we will blanch the tomatoes. Bring 2 liters of water to a boil.

Make a cross on each tomato.

Gradually lower all the tomatoes into boiling water for 1 - 2 minutes, remove each batch with a slotted spoon and lower into cold water.

We peel the tomatoes - if you blanched them correctly, this will not be difficult.

Fill the jars with tomatoes, add salt and sugar, add cloves and pepper.

We prepare a pan that will fit all the jars, put them in it and pour water so that it reaches the neck of the jars. The jars should be sterilized with the lids closed for 25 minutes.

After this, we roll up the jars and put them away to cool.

Cooked tomatoes have a sweet and delicate taste, complemented by the aroma of cloves. When cooked, they shrink greatly, so it is better to spread one of the jars over all the others, filling them to the top after sterilization.

Tomatoes in their own juice with horseradish and garlic

We will roll up sweet tomatoes using purchased tomato juice - 2 liters. In any case, you can take any type of juice at your discretion.

Ingredients:

• firm, slightly unripe tomatoes – 2 kg;
• bell pepper – 250 g;
• chopped horseradish - a quarter cup;
• garlic - a quarter cup;
• salt and sugar - 4 tablespoons with a small slide.

Preparation:

1. Pour the prepared juice into a saucepan and leave to boil.
2. Add salt, sugar, and seasonings of your choice to the marinade, carefully mix the mixture and leave to simmer for 4 - 5 minutes.
3. Place the tomatoes in rows in a jar and sprinkle them with a tablespoon of sugar.
4. Grind the horseradish rhizome using a meat grinder or grater.
5. We do the same with garlic.
6. For the specified number of tomatoes, we need to take a quarter cup of already ground garlic and horseradish.
7. In each jar you need to put 4 tablespoons of chopped horseradish and garlic
8. Fill the jars with tomatoes with the prepared juice and pasteurize them for 15 minutes.

We roll up the resulting pickles and get beautiful tomatoes “in the snow” in their own juice!

Bon appetit and see you new recipes!

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