We suggest you prepare a very tasty preparation for the winter - tomatoes drenched in tomato. The recipe is completely simple, and the result is simply wonderful! Opening such a jar of canning in winter, you will delight your guests with an original and tasty snack that is perfect with boiled potatoes or rice.

Cherry tomatoes in tomato for the winter

Ingredients:

• cherry tomatoes - 455 g;
• ripe tomatoes - 555 g;
• spices to taste.

Preparation

We carefully sort the cherry tomatoes, rinse and put in a deep bowl. We also rinse large tomatoes, cut them into slices and twist them through a juicer. Pour the finished tomato juice into a saucepan and, setting over medium heat, boil, covering with a lid on top. Carefully remove any foam that appears on the surface with a slotted spoon.

Wash the jars and lids thoroughly, sterilize them and turn them over on a towel. Salt the boiled juice to taste, reduce the heat and simmer for another 10 minutes.

Put cherry tomatoes in sterilized jars, fill with tomato juice and place in a wide saucepan. Cover the top with lids and pour warm water into the pan almost to the neck of the cans. We put the dishes on fire and sterilize the preservation for 8-10 minutes. After that, carefully roll them up and turn them over until they cool completely upside down.

Tomatoes in tomato paste for the winter

• medium tomatoes - 620 g;
• salt - 10 g;
• cloves - 3 pcs.;
• tomato paste - 220 g;
• water - 545 ml;
• garlic - 5 g;
• hot pepper to taste.

Preparation

So, before closing the tomatoes for the winter, put the tomato paste in a saucepan with water and stir. We put the dishes on medium heat, bring the contents to a boil and add some salt to taste. We boil the juice for 15 minutes, removing the foam with a slotted spoon.

Without wasting time, we prepare the jars: wash them, hold them over steam and put garlic, a little pepper, spices and small tomatoes on the bottom of each. We pre-wash the tomatoes and prick in several places with a toothpick so that the skin does not burst. Fill with boiling water and leave for 10 minutes, covering with a lid. Then we drain the liquid, pour the tomatoes with hot juice, close the lids tightly, turn it over, wrap it with a woolen blanket and leave it to cool completely. After that, we remove the conservation in a cellar or other cool dark storage.

Tomatoes in tomato slices for the winter

Ingredients:

• tomatoes - 7.5 kg;
• homemade tomato juice - 2 l;
• iodized salt - 10 g;
• garlic - 8 cloves;
• (leaves) - 2 pcs.

Preparation

We clean the tomatoes, process them from the tails and rinse them. Cut them into pieces and put them in clean pre-prepared jars. Throw in each garlic chopped by plates and a sprig of celery.

Pour homemade juice into a saucepan, add salt and boil. Then we pour it into jars to the very shoulders. Next, we lower the cans in hot water and sterilize for 10 minutes, and then roll up the lids.

Then by all means try to close and tomatoes in tomato juice for the winter. Such blanks taste great and are very easy to prepare.

Tomatoes in tomato juice - a recipe for the winter without sterilization

To fill the jars, you can take medium-sized dense tomatoes of any color - red, yellow, pink, black. They should be washed and air dried.

Prepare a container for preservation - thoroughly wash the jars with soda, then sterilize them over steam or in any way convenient for you.

Put a juice on the stove (we have already told you that for its preparation you can take substandard fruits, with dents, overripe), boil, remove the foam and salt, and do not regret the salt - as a result, the liquid should be slightly salty.

Put the tomatoes tightly under the neck in a hot prepared container, then pour boiling salted juice to the top. Cover with boiled lids and leave for 15-20 minutes - the contents should warm up a little. Then pour the liquid into a saucepan and let it boil again. Now pour 70% vinegar into the pan (take a teaspoon for every 3 liters). Pour the boiled juice over the tomatoes again.

Roll up the vessels immediately, turn them upside down, wrap them in something warm and wait until they cool completely.

Cherry tomatoes in tomato juice for the winter

Using this recipe, you can cook miniature tomatoes in store tomato juice for the winter, for pouring, you can take a proven tomato paste

Add a tablespoon of salt and twice as much granulated sugar to the juice for each liter; spices - cloves, allspice will not interfere. After the contents of the saucepan boil, you need to turn off the heat, and then pour in 3 large spoons of 9% vinegar (for each liter).

Put cherry tomatoes in prepared jars, you can also make an assortment by adding chopped bell peppers and onions. Pour boiling water into the container and drain it after 5 minutes, then immediately fill the fill. If you want, you can sterilize the jars, but you can do without this manipulation. Roll up the lids, wrap them in a warm blanket, and after a day, take out the canned cherry tomatoes.

Cucumbers, tomatoes in tomato juice for the winter

You will get a great assortment if you use the following recipe. Such a dish can be used as "two in one" - tomatoes and cucumbers will serve as a wonderful accompaniment to everyday dishes, while the juice will serve as the basis for making a delicious sauce.

Before cooking, 1 kg of small cucumbers should be placed in cold water for about 5-6 hours to help keep them crispy and firm. Then wash them very well, cut off the "butts", cut them to make 2-3 cm pieces.

Wash ripe tomatoes, select small fruits, prick each with a fork near the stalk. From the rest, using, make a fill (in total, you should leave 3 kg of tomatoes). You can use a meat grinder, grater, or juicer. Boil the juice until the foam stops appearing.

Arrange cucumbers and tomatoes in jars, fill them with boiled juice, immediately cover the container with boiled lids. After a short cooling down, pour the liquid back into a saucepan and boil, now you can add sugar and salt to your taste (standard amount: a tablespoon of salt and twice as much sugar for each liter). If you wish, you can add black pepper, garlic, lavrushka to the jars; in each vessel, be sure to pour a large spoonful of 9% table vinegar. Add hot pouring juice immediately and roll up. Then turn the container upside down, wrap it in warm. After cooling completely, transfer to permanent storage.

Option without skin

Wash 10 kg of tomatoes very thoroughly, put them on a towel - they should dry. Thoroughly wash the 1 liter jars with baking soda, also put them to dry.

Pour water into a large saucepan, add spices there: 5-6 laurel leaves, a teaspoon of coriander seeds, the same amount of dry dill, a third of a teaspoon of caraway seeds. If you do not like the presence of spices in a ready-made twist, then you can put them in a gauze bag, and after cooking, get them. Add a large spoonful of salt and twice as much granulated sugar to 2-3 liters of water. Send the tomatoes in batches to the pan, leave for 3-5 minutes, then transfer them to a colander, after cooling, remove the skin.

Twist the second half of the total number of tomatoes in a meat grinder, boil this mass, add half a large spoonful of salt and 2 large tablespoons of sugar to 1 liter of sauce. Add soaked spices in cheesecloth to this - their aroma will not be superfluous. After boiling, cook the sauce for another quarter of an hour.

Arrange the peeled tomatoes in jars, fill with sauce and sterilize for 10-15 minutes in hot water, covering the containers with treated lids. Roll up, place upside down and chill slowly under the covers.

During the season, I always close the tomatoes in tomato juice - everyone likes this preparation: both children and adults. The most important thing is to get ripe, bright red and tasty tomatoes - they are the key to successful conservation.

Tomatoes are prepared in tomato juice quickly, and very, very simple. Well, unless you need some kind of unit to get juice: a meat grinder, a combine or a juicer.

And be sure to be in a good mood - then everything will certainly turn out as well as possible!

Ingredients for 1 liter can:

• 500-600 g of medium-sized tomatoes (you can take cherry tomatoes);
• 400-500 ml of juice;
• salt.

Preparation:

Of course, you can put fewer tomatoes, then more juice will enter. Here you choose for yourself what you want to get in the end: more tomatoes or more juice.

Tomatoes will be cooked during the cooking process, so it is better to take them slightly unripe, preferably dense, elastic.

But still not green in any way! That is, choose the golden mean - ripe, but not yet soft, those that need a little "reach".

And one more thing: tomatoes should be, if not ideal, then at least strive for ideal - I'm now talking about the shape and condition of the skin. After all, the more beautiful they are, the more appetizing the jar with them will seem.

Now about the juice. Of course, we will make it ourselves, and not buy it in the store. Approximately, to obtain 1 liter of juice, approximately 1.2-1.3 kg of tomatoes are needed. That is, for 1 liter jar you will need 0.6 - 0.7 kg of tomatoes.

But for tomato juice, we need soft, overripe tomatoes. These will make an excellent juice: it will be tasty and there will be a lot of it (which is very important).

Be sure to take care of the lids and jars: they must be perfectly clean and sterilized: steamed or in the oven.

For tomatoes in tomato juice, it is better to use one-liter cans or even 0.5-liter cans: it is better to open a couple of cans if necessary, than one large can, which you cannot drink quickly enough.

Wash the tomatoes with cold water and set aside for now.

We sort out the tomatoes for juice, remove the spoiled ones, wash them, cut out the dark places on the skin, if any, and the places where the stalks are attached. We cut the tomatoes into pieces - so that later it would be convenient to place them in a juicer or a combine.

And, as you already understood, we are preparing tomato juice. With the help of which unit you will do this - it does not matter, even a meat grinder will do. The only caveat is that tomato bones can be found in the juice, especially after a meat grinder there are a lot of them. In principle, this is not scary. But if this bothers you a lot, then simply strain the juice through a sieve, and the problem will be solved.

Bring the juice to a boil, remove the foam from it and cook on the lowest heat for 10 minutes. At this stage, the juice needs to be salted. I deliberately do not indicate the amount of salt - it strongly depends on the sweetness of the tomatoes and on your taste preferences. Try it and decide for yourself.

Put the tomatoes in the jars, fill them with hot juice.

Now we need to sterilize the already filled cans. We put them in a wide saucepan with hot water (the water should reach almost to the very neck of the cans). We cover the jars with lids and send them to the stove. After the water boils, we sterilize the jars of tomatoes and juice over low heat: half-liter jars for 7-8 minutes, liter jars - 8-10 minutes, 2-liter jars - 15 minutes.

Then we roll up the lids, turn the cans upside down and leave them in this state until they cool down. Well, then we send it to a permanent storage location - in a cool, dark place.

Every season, any self-respecting housewife must preserve tomatoes for the winter. Indeed, without this appetizer, it is impossible to imagine dinner or lunch. or twisted whole, in halves, in salads, we prepare them with pleasure. So tomatoes in tomato juice will perfectly fit into our pantry for the winter. we will cook from overripe or even spoiled tomatoes (we will cut off spoiled ones, of course), all sorts of things are on the farm. Tomatoes are needed in medium size, so that it is convenient to take them out of the jars later. Spices are all as usual, dill with umbrellas, garlic, bay leaves, peas and sweet peppers. Everything is simple and fast. The tomatoes are tasty, juicy, and the tomato can be simply drunk or added to borscht, there are many benefits from such preparations.

Tomatoes in tomato juice - a recipe with a photo for the winter.

To prepare a tomato in a tomato, we need 2 hours, the number of servings is 4 three-liter jars.
Ingredients:
- medium sized tomatoes - 5 kilograms;
- overripe or spoiled tomatoes (for juice) - 5 kilograms;
- sweet bell pepper - 4 pieces;
- garlic - 12 cloves;
- bay leaves - 4 pieces;
- allspice peas - 12 pieces;
- carnation - 4 pieces;
- dill with umbrellas - 4 branches;
- rock salt - 4 tablespoons;
- filtered water - 10 liters.

Recipe with photo step by step:

We select or just buy medium sized tomatoes, the cream is well suited for preservation.




Wash all the tomatoes in three waters, meaning 3 times.




We select tomatoes for tomato, overripe, subject, spoiled. Wash them too.




Banks need to be washed and sterilized. At the bottom of each jar, put a sprig of dill, a bay leaf, 3 sweet peas, a clove and 3 cloves of garlic.










Cut the bell peppers into strips and add to the jar too. For lovers, you can add a bitter ring.




It turns out we have four three-liter cans. If there are more or less cans, change the amount of food.




We cut off the spoiled tomatoes, we just cut the good ones into pieces and pass everything through a stream or a juicer. We make tomato juice.






Put the water in a saucepan to boil. Now pour boiling water into each jar to the tomato, let it stand for 5 minutes to kill all the microbes.




And with the help of a lid with holes, we drain the water. So you need to do it again, so that everything is exactly sterile, because we do not put vinegar.



Now add a tablespoon of salt to each jar.




Tomato juice should boil for about 15 minutes, salt to taste.










We put them upside down to cool down, and then into the closet or basement.
Tomatoes in tomato juice without sterilization are ready for the winter! Healthy, vinegar-free, delicious tomatoes in winter will appeal to you!