Tomatoes in their own juice with tomato paste

Tomatoes, perhaps, hold the record for the variety of recipes for preparing them for the winter, but tomatoes in tomato sauce for the winter are especially popular. Because it is in such preparations that tomatoes ideally retain their natural color and taste. Well, shape retention depends more on the varietal characteristics of the fruit. In addition, in the blanks prepared according to the recipes described below, absolutely everything is used without a trace, and the tomatoes themselves, and their no less tasty filling.

The principles of cooking tomatoes in tomato sauce

Recipes for making tomatoes in tomato sauce will be useful both to the owners of their own backyards and to the townspeople who will have to buy all the ingredients in the market or in the store.

For the first, tomatoes in tomato sauce are advantageous in that tomatoes of different quality can be used for them. Indeed, only beautiful and dense tomatoes do not always ripen in the garden. At the same time, small and large tomatoes, and irregularly shaped and even bruised, are quite suitable for tomato sauce. If only they were, if possible, without traces of rot and disease. But for direct filling of cans, it is better to choose fruits of medium size, dense and elastic, it is better not even too juicy. In this case, the tomatoes will retain their impeccable shape and even the taste of an almost fresh tomato throughout the winter. For each jar, it is better to select tomatoes of approximately the same degree of maturity.

But those chefs who have the opportunity to choose tomatoes on the market can choose tomatoes of any color or size they like. Recipes for tomatoes in tomato sauce allow you to experiment endlessly, combining yellow, orange, white and even black fruits with tomato filling of any color. Moreover, tomatoes of any size and shape, even the most ugly, are suitable for sauce, as mentioned above.

It is also important that this preparation for the winter can significantly save the family budget, since tomatoes from it can be used not only as a snack, but also as a component of those dishes where fresh tomatoes are expected.

For cooking tomatoes in tomato sauce, both whole fruits with or without skin are used. In the latter case, the tomatoes are more delicate in taste. To quickly and easily peel tomatoes, you should first make a cross-shaped cut on each tomato with a sharp knife, and then pour boiling water over them for a minute. Then the water is drained, and the tomatoes are poured with ice water. After this simple procedure, the peel from each fruit peels off without any problems.

Tomato sauce, in which tomatoes are preserved for the winter, can be prepared:

• from own or purchased tomatoes;
• from tomato paste;
• of tomato juice: homemade or purchased in a store;
• from ready-made store-bought tomato sauce.

Various recipes provide for both canning tomatoes in tomato sauce with a minimum amount of additional ingredients, and with the addition of various vegetables, herbs and spices.

The classic recipe for tomatoes in tomato sauce for the winter

This recipe for pickled tomatoes is used primarily if you want to preserve the natural taste and aroma of the fruit, since adding a variety of spices to tomato sauce can both improve and distort the taste of tomatoes.

The prescription only requires:

• 1 kg of small or medium, but beautiful and dense tomatoes;
• 800 g large or soft tomatoes for making sauce;
• 30 g salt;
• 30 g sugar;
• 1.5 tbsp. tablespoons of 9% vinegar (or 2-3 g of citric acid).

Manufacturing technology is as follows:

1. Sterilized jars are filled with selected and thoroughly washed dense tomatoes (with or without skin at your discretion).
2. For other tomatoes, the stalk and all possible damage sites are removed, washed and cut into small pieces.
3. Place the tomato slices in a flat saucepan and boil until softened and juiced.
4. Allow the tomato mass to cool slightly and grind through a sieve to remove the seeds with the skin.
5. Peeled tomato juice is mixed with salt and sugar and brought to a boil again, adding vinegar at the very end.
   
   Attention! It should be borne in mind that the tomato sauce prepared in this way must be used within an hour after preparation - then it may begin to ferment and turn out to be unsuitable for pouring. Therefore, for the manufacture of a large number of tomatoes in tomato sauce, it would be more expedient to juice the tomatoes in separate, not too large portions.
6. Pour the tomatoes in the jars with boiling sauce and swirl immediately.

If the household has a juicer, then it is easiest to pass all the tomato slices through it already at the 3rd stage, and then simply boil the resulting juice for 15 minutes with sugar and salt.

Tomatoes in their own juice with pasta without vinegar

As mentioned above, according to the classic recipe, vinegar is added rather out of reinsurance. Tomato sauce itself has sufficient acidity to keep the tomato harvesting for the winter, especially since sterilization is used in this recipe.

Not everyone can boast of ripening a large number of tomatoes on the site, so often there is simply nowhere to take fruits in sufficient volume for making the sauce. In this situation, the most common tomato paste, which is sold in any store, can always help out.

The standard recipe includes the following ingredients:

• 1.5 kg of beautiful and strong tomatoes;
• 0.5 kg of ready-made tomato paste, bought in a store or made by hand;
• 1 tbsp. tablespoons of salt;
• 1 tbsp. tablespoons of sugar.

In general, the amount of salt and sugar added to tomato sauce can vary according to taste, but you can easily remember that adding 1 tablespoon of both components per 1.5 liters of pouring is considered classic.

1. First of all, tomato paste is diluted, for which three parts of boiled cold water are added to one part of the paste and kneaded well.
2. Selected and washed tomatoes are placed tightly in sterile jars.
3. Sugar and salt are added to the diluted tomato paste, heated and boiled for about 15 minutes.
4. Fruits in jars are poured with hot tomato sauce and put for sterilization in a wide pot of water on the fire, so that the water level on the outside reaches at least the hangers of the jars.
   
5. The sterilization time is counted from the moment the water boils in the pan and depends on the volume of the cans used for preservation. For liter - 10 minutes, for three-liter - 20 minutes.
6. After the end of sterilization, the jars are immediately sealed and cooled under a warm blanket, turning them upside down.

Sweet tomatoes in their own juice with tomato paste

For those who are especially fond of sweetish preparations with vegetables, you must definitely try the following recipe for tomatoes in their own juice with pasta. In this preparation, tomatoes acquire a special dessert flavor, and even not fully ripe, sour fruits can be used for it.

All the main ingredients remain the same as in the previous recipe, but they take two or even three times more sugar. In addition, cinnamon is added according to the recipe - at the rate of one pinch per 0.5 liters of ready-made filling.

You can cook delicious tomatoes using this recipe even without sterilization:

2. Prepared tomatoes are laid out in the jars so tightly that they do not fall out when the jar is turned over and poured with boiling water for 15-20 minutes.
   
   Important! If the peel is previously removed from the fruit, then in this case they are poured with boiling water for only 5 minutes.
3. Tomato paste is diluted with water in the above proportion (1: 3), heated and boiled with salt, sugar and cinnamon for 12 minutes.
4. The water is drained from the tomatoes and immediately poured with boiling sauce along the very edge of the jar.
   
5. Tighten with metal lids and put upside down to cool for a day.

Tomatoes in tomato paste with dill and cloves

Both cloves and dill are the most traditional additions in pickling recipes.

The composition of the starting components is as follows:

• 7-8 kg of tomatoes (fruits of different ripeness can be used);
• 4 tbsp. tablespoons of sugar;
• 6 tbsp. tablespoons of salt;
• 1 liter tomato paste;
• 9 sprigs of dill greens with inflorescences;
• 9 pieces of cloves;
• Bay leaf - one leaf per liter jar;
• Black peppercorns - 1-2 pcs. on the can.

You can use any convenient method of cooking tomatoes in their own juice from the above recipes, with or without sterilization.

Tomatoes for the winter in tomato sauce with currant leaves

Black currant leaves are able to give additional strength to tomatoes while maintaining the harvest in the winter and, of course, an attractive aroma. Any of the following recipes can be used. Currant leaves, at the rate of 2-3 leaves per liter of pouring, are added to the tomato sauce when it is boiled.

Tomatoes in tomato paste for the winter with cinnamon and cloves

This recipe for cooking tomatoes in their own juice with pasta and spices provides for the mandatory peeling of tomatoes.

To obtain a spicy aroma, cinnamon and cloves with the addition of allspice are usually tied in cheesecloth and boiled in tomato sauce while it is boiling. Before pouring the tomatoes, laid out in the jars, take out the spice bag.

For 1 liter of tomato sauce, add half a cinnamon stick, 5 cloves, 3 allspice peas.

Tomatoes in their own juice with tomato paste and celery

They act in exactly the same way when making tomatoes in their own juice with celery. The latter is mainly used to flavor tomato sauce made from pasta. A bunch of celery of 4-5 twigs, tied with a thread, is placed in diluted tomato paste while heating it. Before pouring tomatoes into jars, the celery is removed from the container.

Otherwise, the process of making tomatoes in their own juice is no different from the standard one described above.

Recipe for tomatoes in tomato paste with garlic

According to this recipe for tomatoes cooked in tomato sauce without sterilization, the amount of ingredients is given per one three-liter jar:

• about 1 kg of tomatoes (or whatever fits);
• 5 tbsp. tablespoons of tomato paste;
• 5-6 cloves of garlic;
• spices to taste (black pepper, bay leaves, cloves);
• 3 tbsp. tablespoons of salt;
• 1 tbsp. a spoonful of sugar;
• 2-3 st. tablespoons of vegetable oil (optional).

The cooking technology is very simple:

1. Tomato paste is diluted with water and cooked with spices over medium heat for 15 minutes.
2. First, garlic is placed on the bottom of a sterile jar, then tomatoes on top, trying to place them more densely, but not tamping strongly.
3. Tomatoes are poured with boiling water to the top and left to warm up for 15 minutes.
4. Then the water is drained, and boiled tomato paste is added to the tomatoes so that its level is almost under the edge of the jar.
5. Tighten with metal lids, turn over and allow to cool slowly while wrapped.

Tomatoes with tomato paste for the winter with horseradish and bell pepper

The resulting preparation of tomatoes can be stored for a long time even at room temperature and will delight, in addition to the tomatoes themselves with a piquant taste, a unique spicy sauce that can be used to dress any dishes.

You will need:

• 1.5 kg of tomatoes;
• 500 g tomato paste;
• 150 g carrots;
• 150 g bell pepper;
• 100 g of grated horseradish;
• a few sprigs of parsley;
• 100 g of garlic;
• 60 g salt;
• 100 g sugar;

The cooking technology according to this recipe does not differ in particular difficulties:

1. The washed tomatoes are pierced in several places with a needle, and placed in sterile jars, at the bottom of which they are laid out on a sprig of parsley.
2. Pour boiling water to the top and leave for 15 minutes.
3. Bell peppers, carrots, garlic and horseradish are washed, freed from all excess and chopped using a meat grinder or blender.
4. Tomato paste is diluted with the required amount of water and mixed with chopped vegetables.
5. Put on fire and boil until foam stops forming. It must be methodically removed from the surface of the sauce.
   
6. Salt and sugar are added.
7. The water is drained from the tomatoes and the tomato jars are filled with boiling sauce with vegetables.
8. Banks are rolled up and left to cool upside down.

Tomatoes stuffed with garlic and herbs, drenched in tomato juice

Tomatoes for this recipe must be of particularly dense varieties, preferably hollow, ideally suited for stuffing.

You will need:

• 1 kg of tomatoes for stuffing;
• 1 kg of ordinary tomatoes for juice or 1 liter of ready-made drink;
• 200 g of onions;
• 1 head of garlic;
• 150 g carrots;
• 25 g of parsley root and 10 g of its greens;
• 1.5 tbsp. spoons of 9% vinegar;
• 2 tbsp. tablespoons of sugar;
• 1 tbsp. a spoonful of salt;
• allspice and lavrushka to taste;
• vegetable oil (for frying and for pouring)

This delicacy dish is made as follows.

1. Juice is cooked from soft tomatoes or sugar, salt, spices, vinegar are added to the finished product and they are boiled for 8-10 minutes.
2. Roots of parsley and carrots, as well as onions are finely chopped and fried until the color of creamy ice cream.
3. Then they are mixed with chopped garlic and parsley and heated to 70 ° -80 ° C.
4. Hollow tomatoes up to half about the stalk, if necessary, remove the seeds and fill with a filling of herbs and vegetables.
   
5. Stuffed tomatoes are tightly laid out in jars and poured with hot juice with spices.
6. Vegetable oil boiled in a separate container is poured on top, hoping that 2 tablespoons of oil should go to 1 liter of filling.
7. Banks are sterilized in boiling water for about 30 minutes (liter).

Cherry tomatoes in their own juice with pasta

Cherry tomato blanks always look very attractive. And since these tomatoes can be bought easily at any time of the year, they are easiest to cook in a ready-made store-bought tomato sauce.

To do this, you need to find:

• 1 kg of cherry tomatoes (you can multi-colored);
• 1 liter of ready-made store-bought tomato sauce.

Usually, both salt and sugar are already present in the finished tomato sauce, but if during the heating process it turns out that something is not enough, then you can always add spices to your liking.

The manufacturing steps are traditional:

1. The sauce is poured into a separate container and brought to a boil.
2. Cherry tomatoes are washed and stacked in jars.
3. Pour boiling water over, stand for 5-7 minutes and drain the water.
4. Add boiled sauce to the very neck and tighten the lids.

Shelf life of tomatoes in tomato sauce

In the cool conditions of the cellar without light, harvesting tomatoes in their own juice can be stored from a year to three years. In room conditions, it is not recommended to store such blanks for more than a year. And they will become suitable for consumption within a week after production.

Conclusion

Tomatoes in tomato sauce for the winter will be able to help out the hostess in almost any situation. After all, they are both a delicious independent appetizer and an ingredient in many first and second courses, and the filling can be used both as tomato juice and as a sauce, depending on the spices used.

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