Tomatoes in tomato paste for the winter recipes. Tomatoes for the winter in tomato paste. Step-by-step recipe for canned tomatoes in tomato paste

08.05.2021

Elementary proportion and minimum of components. For 1 liter of juice - 1 tbsp. a spoonful of salt. We take a coarse grind, a domestic manufacturer, without iodine and other additives.

We need (for two liter cans):

Tomatoes (medium-sized) - about 1.2 kg
Tomatoes (for juice) - up to 2 kg
Salt - about 2 tablespoons spoons
Sugar - 3 tbsp. spoons (adjustable by yourself!)
Vinegar (9%) - 2 tbsp. spoons

Important details.

You can use store-bought tomato juice. This is the fastest and tastiest algorithm too.
The calculation for any batch is simple: for liter jar- about 500 ml of juice. When boiling, we bring it to taste with sugar, salt and spices - if desired.

How we cook.

Concise algorithm without sterilization.

We washed the vegetables and divided them into medium and large. Medium - by cans: we do 1-2 fillings with boiling water. Large ones - into juice: peeled, mashed, boiled over low heat for 20 minutes. The heated vegetables were poured with juice and hermetically sealed.

Now step by step - with photos and important details.

We wash all the fruits in running water, with a brush.

We distribute the tomatoes in jars and heat them in 1-2 fillings with boiling water.

For the main characters, we choose samples with dense skin, medium or small. Pierce each vegetable with a toothpick- 1-2 times, preferably in the area of the stalks to a depth of 1 cm.

We lay them out tightly on the banks. We love to cook in liters: just one sitting for the whole family.

Fill the jars with boiling water to the very top and let stand for 10 minutes. We pour the cooled water into the kettle, let it boil again and again fill in the future conservation - for 2-3 minutes. Drain the second water and immediately fill with boiling tomato juice.

If the tomatoes are small, with a delicate skin, one filling is enough.

While the vegetables are warming up, prepare the tomato juice for the final filling.

It is better to take larger vegetables, fleshy varieties, you can slightly overripe. In general, all those that will not fit into the whole seaming cans. We put the fruits in boiling water in a large saucepan and keep on a low boil - 2-3 minutes. We move the pan under cold water. This will remove the skin from the pulp and it will be very easy to remove it.

It remains to make simple tomato juice from peeled tomatoes. We cut it arbitrarily, in medium slices and interrupt with an immersion blender - until smooth. You can scroll the pieces through a meat grinder.

We put the juice on the stove, add salt, sugar and, if desired, spices. Classics of the genre: allspice, bay leaves and cloves.

We are waiting for the mass to boil, mix well and let it simmer over low heat - 15-20 minutes. Foam will appear: carefully remove it from the surface. Add vinegar at the very end.

Fill the tomatoes with juice and close for storage.

We scald the ladle with which we will work for a couple of minutes.

We collect the boiled boiling mass and fill each jar of tomatoes to the top. Close hermetically and set to cool slowly wrapped.

Note!

Jars with turnkey lids must be turned upside down for wrapping. And we leave containers with screw lids (twist off) on the bottom.

Tomatoes in tomato juice from pasta: a recipe for the winter

This option can compete not only for the title of the most delicious of the series "You will lick your fingers!", But also for the medal "Funky and simple!"

We need:

Tomatoes (small size) - how many will fit (we have 7 liters of total cans)
Water - 1.5 liters
Tomato paste (if without thickeners) - 1.5 kg

For 1 liter of juice:

Sugar - 1 teaspoon per liter of juice
Salt - 1 tbsp spoon per liter of juice
Black pepper (peas) - 6 pcs.
Bay leaf - 1 pc.

Preservative - vinegar (9%) - depending on the volume of the cans:

Per liter - 2/3 tsp (incomplete teaspoon)
1.5 liters - 1 teaspoon
For 2 liters - 1 dessert spoon

Read the preparation carefully with an important nuance about calculating tomato paste- and a luxurious result is guaranteed!

How to cook step by step with a photo.

We sterilize the jars (). We put tomatoes in jars. Fill the gifts of the garden with boiling water, not forgetting to measure the volume of boiling water. In our case, it took three liters. This means that we need exactly the same amount of tomato juice. We cover the jars with lids and let stand - 15 minutes.

During this time, we make tomato juice from pasta. The proportion of dilution of the paste in water depends on the type of product:

If the paste with starch - 1: 1 (one part of the paste to 1 part of water)
If without a thickener - 1: 2 (one part of the paste for 2 parts of water)

We dilute the paste with the right amount of water to get 3 liters of juice, as we understood in the previous step with pouring boiling water into jars. Add salt, sugar, pepper and lavrushka. We adjust the salinity and sweetness of the solution to taste.

We put the solution on the stove - boil for 10 minutes. The foam can be removed or not - at will.

We drain the water from the cans and add a serving of vinegar to the size of the container. We fill the vacated volume with freshly prepared boiling juice. We tightly close the jars with a lid. We wrap it up with a blanket, let it cool. Store in a moderately cool place.

Cherry recipe in tomato juice for the winter (other varieties are also suitable)

Cherries are super-tomato babies that quickly gained popularity in gourmet salads. They also broke into the list of favorite blanks. Peeled tomatoes for one bite are especially mouth-watering. However, this delicacy without peel with sterilization can be repeated on any grade.

For a batch of delicate yummy we need:

Cherry for each 1 liter jar - up to 600 g (how much will be included)
Tomato juice - 3-3.5 l

For every liter of juice:

Salt - 1 tbsp spoon
Sugar - to taste: 2 to 5 tbsp. spoons (babies should try sweet!)
Vinegar (9%) - 2 tbsp. spoons

Spices for 1 liter of juice:

Garlic - to taste: we have 1/3 of a medium head (about the size of a chicken egg)
Allspice (peas) - 2-3 pcs.
Carnation - 1 pc.
Bay leaf - 1 pc.

Preparation with sterilization.

How easy is it to peel cherry? We boil water in a large saucepan and throw the babies for literally half a minute. We catch it with a slotted spoon and send it under cold water. This will stop the heat and allow the thin skin to separate easily from the pulp.

Let the juice simmer for 5 minutes, dissolving all the additives. Distribute the peeled tomatoes into the jars and fill with boiling juice.

We sterilize the filled jars in a saucepan with a towel at the bottom. Pour water over the shoulders of the cans. We detect from boiling water, depending on the volume:

500 ml - 8 minutes
1 liter - 15 minutes

The video below is another quick elementary algorithm on how to preserve babies in the skin without sterilization. Everything is very similar to our first classic recipe with boiling water, and then hot tomato juice.

Recipe for the winter halves without vinegar + video

You can also cut into slices and arbitrary pieces. Suitable as luxurious large specimens that do not fit into the seaming entirely, as well as all suitable, but substandard in appearance with roughness on the skin.

For a liter jar, we need:

Chopped tomatoes - how many will fit in halves and slices (after cutting and cleaning from irregularities on the peel)
Sugar - 1 teaspoon with a slide
Salt - 1 tbsp a spoon without a slide
Black pepper (peas) or pepper mixture - 5-8 peas
Bay leaf - 1 piece
Allspice (to taste) - 2 grains
Citric acid (for better storage) - at the tip of a teaspoon

How to cook.

Put black and allspice, lavrushka on the bottom of a clean liter jar. Cut the tomatoes in half or into large slices and put them in the jar as tightly as possible. Pour sugar, salt, citric acid over the chopped vegetables.

Cover the containers with clean lids and place them in a saucepan for sterilization. An interesting process awaits us! During processing with heat, vegetables in cans lose volume, secreting juice.

We add pieces, tightening the styling, and continue sterilizing until the surface of the tomatoes is completely covered with juice. The exact time of sterilization cannot be predicted. Start off for 40 minutes.

When the jars are filled with juice close to the neck (1-2 fingers from the top), take it out and roll it up tightly. We wrap and let cool. Citric acid will allow the workpiece to perfectly withstand the conditions of the apartment and stand until spring.

Video from step by step instructions will inspire those who find it difficult to boil down to experiment with sliced tomatoes. But it is just longer - with a very tasty result.

2 more recipes "Lick your fingers!": Sweet and with garlic and horseradish

Spicy sample in tomato juice will seem the most delicious for those fans who cannot imagine pickles for the winter without garlic. And the sweet proportion will surprise any guest at all.

We close it using any of the algorithms above:

We described the first recipe in the selection as carefully as possible. You can easily navigate how to preserve skinned vegetables without sterilization.
And the second cherry recipe will help you cook peeled tomatoes of any size, after all, the sterilization time of filled cans depends only on their volume

1) For sweet tomatoes in own juice for 1 liter of juice you need to put 6 tbsp. tablespoons of sugar and 1 tbsp. a spoonful of salt.

The rest of the additives are optional.

You can only classics: black pepper, lavrushka, cloves.
Or accentuate garlic, including in the company of horseradish.
From curiosities, cinnamon is perfect (1-3 pinches per liter of filling).

However, with sweetness and new notes, everything is to taste, in a small batch to sample.

2) To marinate tomatoes in juice with garlic and horseradish, we use the following calculation:

Tomatoes - how much will fit when stacked without pressure
Tomato juice (cooked or from the store): about 500 ml of juice for each liter jar

For every liter of juice:

Horseradish root (peeled and three on a fine grater) - 1/3 tbsp. spoons
Garlic (peeled and passed through a press) - 1/3 tbsp. spoons
Salt - 1 tbsp l. without slide
Sugar - 2 tbsp. spoons (with / without a slide: try it!)

We hope you are pleased with the variety of our offerings. Choose the most delicious recipe for the winter: tomatoes in tomato juice - simple blank with a luxurious result. Truly, both in a feast and in the world - to decorate everyday life and glorify your talents at the festive table.

Thank you for the article (3)

During my short, but, I think, fruitful gardening, I noticed that the harvest is sometimes empty, sometimes thick. And first of all, it concerns the ripening of tomatoes. Usually you are looking forward to the first tomato, and then you don’t know what else to prepare from them so tasty for the winter. I have good recipe- tomatoes in tomato sauce for the winter.

Arriving after a week of work at the dacha, with surprise and, of course, joy, I discovered just a sea of ripe tomatoes. Some ripened on the vine, and some - just lying in a dark room. By the way, I shoot tomatoes green, and they "reach" in my house, because because of the early fogs there is a great risk of not seeing the harvest at all.

Ingredients:

water - 3 l;
tomato sauce - 0.5 l
sugar - 3 tbsp. spoons;
salt - 6 tbsp. spoons
green dill - 9 inflorescences;
cloves - 9 pcs.;
bay leaf - half a leaf per jar;
tomatoes - 8-9 kg (you can take not only red, green and not quite ripe ones too);
black peppercorns - 1-2 pcs. on the can.

Cooking tomatoes in tomato sauce for the winter

I brought original recipe which I use myself. If you do not need so many rolled tomatoes, reducing the number of cans, proportionally reduce the amount of marinade so as not to simply transfer the products.

First of all, we select the jars and rinse them. It is not necessary to pre-sterilize, since we will put them on sterilization already with tomatoes. At the bottom of each we put a clove, dill and half a bay leaf.

If you overdo it with these spices, the tomatoes will be too spicy and not everyone will like them.

First, we throw larger fruits at the bottom, put very small ones on top. Again, don't worry if not all of your tomatoes are red. From personal experience, green tomatoes in such seams it turns out even tastier, they remain firm and do not creep.

When all containers are full, prepare the marinade. To do this, pour water into a saucepan, add tomato sauce, add sugar, salt and put on the stove to boil. After boiling, cook for several minutes (it doesn't matter, you hold the marinade for 7 or 10 minutes). Fill them with tomatoes.

To avoid an accident, and the jar does not burst from the hot sauce, put it on a dry towel or rag.

In a separate small saucepan, boil for 10 minutes lids.

Then we cover the jars with them and set to sterilize. If you do not have special sterilizers, use, like me, a regular large saucepan. Pour half of warm water into it, put jars of tomatoes in it, carefully add water (it should close them about "shoulders") and turn on the fire.

When the water has boiled, we sterilize for 15 minutes. We take it out and roll it up.

Such blanks are well stored in a cold, dark room.

If you have not disrupted the process anywhere, tomatoes in tomato sauce can stand until next summer, or even longer.

Most often, the pickle from pickled tomatoes is poured out after the snack is eaten. But there is a simple recipe canned tomatoes, in which you can use 100% of the entire contents of the jar. The secret lies in the fact that instead of the usual brine, a special fill is made. With this method of preparation, the hostess obtains delicious tomatoes v tomato paste for the winter and a sauce that can be used to prepare other dishes (for example, borscht, gravy for meat), and if you just want to drink it - to your health! The proportions are indicated on a 1 liter can.

Ingredients

Servings: - + 12

A tomato ½ kg
Tomato paste 70 g
Table vinegar 9% 1 tbsp
Garlic 4-5 teeth
Celery 1 branch
Granulated sugar 1 tsp
Salt 1 tsp
Allspice peas 2-3 pcs.
Bay leaf 2 pcs.
Water 600 ml

Per serving

Calories: 13 kcal

Proteins: 0.3 g

Fats: 0 g

Carbohydrates: 2.8 g

40 minutes Video Recipe Print

In order for the tomatoes to fit well in a liter jar, take more or less the same small fruits. The "Cream" variety is best suited for seaming. Go through them, separate too soft and spoiled tomatoes.

Prepare the jars in advance: wash with baking soda, and then pour over with boiling water. Toss in the peeled and sliced garlic and seasonings. Then place the tomatoes and the celery on top of them.

Pour boiling water over all this to the top and let stand for a quarter of an hour. Then send the liquid to the pan.

Now is the time to prepare the fill. Boil the contents of the pot again. Place tomato paste in a cup and top up to 1/2 volume with water. This will make it easier to stir. Return the mixture to the pot. Add sugar, salt, vinegar and bring to a boil.

Pour the prepared sauce over the tomatoes. Keep the lid in boiling water for half a minute to sterilize it, and immediately close the jar.

Find blankets and wrap the upside-down containers of tomatoes in them. Let them sit warm for at least 12 hours. This should be enough for the tomatoes in tomato sauce to cook well and can be stored for a long time.

Advice: instead of store-bought pasta, you can use homemade grated tomatoes without adding water. If in the process of harvesting you have damaged fruits that cannot be used whole, then they can be cut, cleaned of spoiled places, and then boiled and rubbed through a sieve. It is convenient to use a juicer for the same purpose.

The photo shows how finished tomatoes look in tomato paste. Unfortunately, their taste cannot be conveyed. Therefore, just make such a preparation yourself and evaluate how appetizing the tomatoes cooked according to this recipe come out.

We sort out the tomatoes, put them aside with cracks, crumpled, with spots. Rinse dense ripe tomatoes thoroughly with running water.

In a liter jar, put two or three sprigs of parsley or celery, bay leaf, a ring of hot paprika, peppercorns and garlic, as in the photo.

We fill the jar with prepared tomatoes, placing the larger ones on the bottom. Shaking the jar, fill it to the brim, filling the empty spaces with greens. Fill with boiling water for ten minutes, then pour out this water. If you cook with sterilization, you do not need to pour boiling water over the tomatoes.

In a ladle or a small saucepan, boil water for the second pouring, add tomato paste. Dissolve, if foam rises when boiling, collect it with a spoon.

Let the filling boil for a few minutes, add salt and sugar. We boil for a couple of minutes.

Pour in vinegar. For a liter of pouring, a tablespoon of vinegar of 9% concentration is needed. Turn off the fire.

Before pouring the filling into the jars, stir it so that no sediment remains at the bottom. Pour into jars to the very edge. We tighten it hermetically or set it to sterilize for 15 minutes (in this case, we do not roll up the cans, it is necessary to seal with lids after sterilization).

Cool the finished tomatoes by wrapping them in a blanket or towel, then store them in the basement or put them in the pantry. Good luck with your blanks!

Prepare all the food you need. Wash the cans for the preparation thoroughly with soda or a special detergent. Then put a clove of garlic and a couple of sprigs of parsley on the bottom of the prepared jar - if desired.

Wash and dry the tomatoes, then, if necessary, cut the tomatoes into slices - if they are large. Small tomatoes can be left intact.

Fill the jar with tomato slices, shake the container well several times during the filling process so that the tomato slices fit snugly against each other.

Now the tomatoes need to be steamed, this procedure should be done at least two times, so that the harvesting will definitely stand well before winter. Pour boiling water over the tomatoes, then leave the tomatoes alone for 15 minutes.

After a while, drain the water, boil and return to the jar.

Pour the water into a saucepan for the last time, add tomato paste, salt and sugar. Boil the marinade for a few minutes, remove the sample. Pour in the vinegar and remove from the stove.