Tomatoes in their own juice without skin

Peeled tomatoes in their own juice for the winter are a tender and delicious preparation that is not so difficult to prepare, contrary to popular belief. There are only a few nuances that need to be taken into account when preparing this dish, and the result will please everyone who somehow comes into contact with it.

Tomatoes in their own juice without sterilization - delicious and easy recipes for excellent preparation

It is much more convenient and practical to make tomatoes in their own juice without sterilization than to waste time and effort preparing inedible brine. The method of pouring boiling water twice will ensure long-term storage of the product, and the natural marinade from fresh tomato pulp will make the product much juicier, piquant, tastier and healthier.

Recipe Ingredients

So, you will need the following products:
The recipe shows the exact proportion of ingredients, calculated for 1.5 kg of tomatoes.

Strict adherence to the specified norm of necessary products will allow you to get a tasty and aromatic dish.

How to cook tomatoes in your own juice?

All canned tomatoes in their own juice are prepared according to the same principle: the tomatoes are placed in a jar and poured with boiling water for 20 minutes. At the same time, tomato juice is being prepared. It is made from grated fresh tomatoes or from tomato paste diluted with water. The juice is boiled, seasoned and poured into a jar of tomatoes instead of water.

Any recipe for tomatoes in their own juice without sterilization begins with careful selection of tomatoes. They should be juicy and dense, without dents or damage. Otherwise, there is a risk of getting a tasteless, watery product.
To prepare tomato juice, it is better to use very juicy and fleshy tomatoes. The ideal option is the “bull’s heart” variety. The juice from them is thick and tasty.
If it is considered unnecessary to put spices and seasonings in a jar of tomatoes, then the juice must be seasoned. As a rule, for 1 liter of tomato juice, take 2 tablespoons of salt and 3 tablespoons of sugar, taking into account that the tomatoes will “take away” the excess.

Tomatoes in their own juice without peel

Tomatoes without skin in their own juice are a tender and very juicy preparation used in the preparation of sauces and various dressings. Many people avoid doing it at home, fearing the hassle of cleaning tomatoes. Although all the manipulations are easy to do. The skin can be easily removed from tomatoes if you keep them in boiling water for about 20 minutes.

tomatoes - 5 kg;
boiling water - 1.5 l;
sugar and salt - 40 g each.

Cut two kilograms of tomatoes and pour boiling water for 20 minutes. Afterwards, remove the skin and place in jars.
Grind the rest and rub through a sieve.
Season and cook for 15 minutes.
Pour in tomato juice, roll up and wrap.
Tomatoes peeled in their own juice without sterilization can be stored in the refrigerator or pantry.

Tomatoes in their own juice with tomato paste

Tomatoes in their own juice with tomato paste are a convenient and economical option that allows you to stock up on savory ingredients even in a lean year. There is a huge advantage in using paste - the product initially has a full set of vitamins, rich color and pleasant sourness, without requiring any additional seasonings.

tomatoes - 1 kg;
tomato paste - 100 g;
water - 700 ml;
vinegar - 1/2 teaspoon;
salt and sugar - 1 teaspoon each;
black peppercorns - 4 pcs.;
bay leaf - 1 pc.

Dilute tomato paste with water.
Add spices and bay leaf and simmer for 5 minutes.
Place the tomatoes in a jar.
Pour in hot juice and vinegar.
After that, roll up the tomatoes canned in their own juice with lids.

Tomatoes in their own juice without vinegar

The best recipe for tomatoes in their own juice for the winter is one that does not contain aggressive preservatives. The same vinegar changes the taste of the product and makes it harmful for people with gastrointestinal disorders. It is quite possible to get by with salt and sugar (more delicate preservatives), and in order for the product to be stored for a long time, use the method of pouring boiling water.

tomatoes - 4.5 kg;
bay leaf - 2 pcs.;
salt - 1.5 tbsp. spoons;
sugar - 2 tbsp. spoons.

Pass 2 kg of tomatoes through a meat grinder and cook for 20 minutes.
Place the remaining tomatoes in jars and pour boiling water over them for 15 minutes.
Swap water for tomato juice.
Leave the tomatoes in their own juice without sterilization “under a fur coat” for 24 hours.

Tomatoes in their own juice with garlic

Fans of spicy pickles can make tomatoes in their own juice without sterilizing with garlic. This component not only diversifies the taste of the product, but also, being a natural preservative, will increase its shelf life. It turns out to be a very functional preserve with a ready-made hot sauce that ideally complements meat dishes.

tomatoes - 1.5 kg;
tomato juice - 2.5 l;
boiling water - 2.5 l;
head of garlic - 1 pc.;
sugar - 80 g;
salt - 40 g.

Keep the tomatoes in boiling water for 20 minutes.
Boil tomato juice with garlic and spices for 5 minutes.
Pour boiling water into jars instead.
Screw on the lids and wrap.

Chopped tomatoes in their own juice

Tomato pieces in their own juice for the winter are a universal preparation. It can be used as a snack, a dressing for borscht, added to pasta and meat dishes, and, if desired, crushed and drunk as juice. A special plus is that it is prepared without vinegar, by pouring it once, and not with boiling water, but with tomato juice, which is simpler and more convenient.

tomatoes - 2 kg;
sugar and salt - 20 g each;
black peppercorns - 7 pcs.

Blanch 1 kg of tomatoes for 2 minutes.
Peel and chop.
Grind the rest and rub through a sieve.
Boil with spices for 5 minutes.
Pour juice over the mixture for 15 minutes.
Pour the juice into the pan, boil again and pour in the tomatoes again.

Cherry tomatoes in their own juice for the winter

Cherry tomatoes in their own juice for the winter are a bright, appetizing, festive preparation. Miniature tomatoes keep their shape perfectly and are easy to serve, leading in “one-clove” snacks. Due to their high price, they are not used in juice preparation. It is prepared from ordinary tomatoes, therefore, the preservation turns out to be exquisite, but inexpensive.

cherry - 2 kg;
tomatoes - 1 kg;
vinegar - 30 ml;
salt - 20 g;
sugar - 25 g.

Pour boiling water over the cherry tomatoes and set aside for 20 minutes.
Blanch the tomatoes, peel and grind in a meat grinder.
Add seasonings and simmer for 5 minutes.
Pour in vinegar.
Swap the water for tomato juice and seal the jars.

Sweet tomatoes in their own juice for the winter

Sweet tomatoes in their own juice are popular among housewives who want to quickly and tasty utilize sour tomatoes. The method is attractive due to its simplicity. You just need to increase the amount of sugar, and the product will acquire a sweet taste. Excess sugar can cause fermentation, so it’s better to play it safe by pouring boiling water twice.

tomatoes - 3.5 kg;
sugar - 120 g;
salt - 20 g;
peppercorns - 10 pcs.;
bay leaf - 2 pcs.

Grind 2 kg of tomatoes in a blender.
Press the mixture through a sieve, add sugar and spices. Boil for 10 minutes.
Place the remaining tomatoes in jars and pour boiling water over them twice for 20 minutes.
Exchange boiling water for juice and roll up.

Tomatoes in their own juice with tomato juice

A simple recipe for tomatoes in their own juice without sterilization using store-bought tomato juice will be useful for those who do not have chopping equipment. We are talking about quality products. The juice should be thick and well seasoned, keeping in mind that the saltiness of the juice will be reduced by the juice of fresh tomatoes.

tomatoes - 8 kg;
juice - 7 l;
vinegar - 80 ml;
sugar - 120 g;
salt - 100 g.

Prick the tomatoes with a toothpick, tamp them into a jar and pour boiling water over them for 20 minutes.
Boil tomato juice with seasonings for 10 minutes.
Replace water with juice.
Pour a teaspoon of vinegar into each jar and roll up.

Cooking options

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

Classic recipe

What could be simpler than the classic rolling of tomatoes? With the help of such a roll it is easy to prepare tomato sauce, and they also go wonderfully with various side dishes.

Components:

tomatoes;
garlic cloves;
salt;
vinegar solution 9%.

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

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

In the marinade

This recipe turns out very tasty and tender, although making pickled tomatoes this way requires some effort.

Components:

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

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

“Five Minutes”

These quick-cooking marinated tomatoes have a piquant taste - they will be indispensable for lovers of “spicy things”.

Components:

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

Peeled Tomato Snack

This snack tastes amazing, gourmets will definitely love it!

Components:

tomatoes;
red pepper pods;
garlic cloves;
parsley;
granulated sugar and salt;
vinegar.

Opt for medium-sized tomatoes, but they should be fleshy and ripe. They are prepared for blanching and the skins are removed. Then cut into 2 or 4 parts and cut out a space from the stalk. At the same time, prepare the marinade. To do this, wash and chop the carrots and red pepper pods. After this, they are put into a meat grinder, as well as garlic.

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

At the end, take a closing tray and place the vegetable slices tightly next to each other. This layer is watered on top with this fill and the next layer begins to be laid, and so on. After filling the container, close it with a lid and place it in the refrigerator for 8 hours.

After this time, the tomatoes will receive the aroma of the filling and will be very tasty. This dish will be a great addition to meat and side dishes.

In its own juice without vinegar

A peeled tomato is very good as a snack. They are also added to first and second courses, and made into gravies and sauces. This product can be obtained in two ways:

Components:

some small tomatoes;
some large tomatoes;
salt and sugar.

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

In brine

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

Components:

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

Currant leaves are placed on the bottom of the dish, then firm, slightly green tomatoes without skin. At the same time, you need to prepare a portion of the brine. To do this, add sugar, salt, black and allspice, and bay leaf to the water. The contents of the pan are brought to a boil and cooled. Then add dry mustard and let it sit.

Make sure that the brine becomes transparent.

Then pour it over the tomatoes, place a clean cloth on the surface of the vegetables and apply pressure. Take it to a cool place.

With added honey

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

With garlic

Recipes with garlic make the rolls more aromatic and appetizing, and if there is a lot of it, even spicy.

Components:

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

First, all the spicy vegetables are prepared: they are washed, and the onions and garlic are peeled beforehand. Cut the onion into 4 parts and pour over salted boiling water along with the garlic. After blanching, peel the tomatoes.

Then they begin the process of putting ingredients into jars. Start with garlic and onions, then add tomatoes and basil. At the same time, prepare the marinade. To do this, pour salt, granulated sugar and pepper into boiling water, and at the end - table vinegar. Pour into jars and leave for up to half an hour. After this time, drain through the lid and bring to a boil again. Pour into jars and seal.

Lightly salted canned tomatoes

The recipe, which contains lightly salted tomatoes, also has quite a few adherents.

Components:

tomatoes of the same size;
black peppercorns;
Bay leaf;
salt and sugar;
vinegar solution 9%;
water.

Tomatoes are prepared and peeled by blanching. Then the garlic cloves are peeled and chopped. At the same time, cook the brine. Water is poured into a saucepan, into which, after boiling, bay leaves, pepper, salt and granulated sugar are added. Boil for a couple of minutes and turn off. When the liquid has cooled a little, add table vinegar.

Place tomatoes in a saucepan of sufficient size, sprinkle with chopped garlic and pour in marinade and keep in the refrigerator for 48 hours. The delicious dish is ready!

Tomatoes in their own juice without skin

Delicious sweet tomatoes have always been regarded as an example of the best vegetables. They are included in the recipes of many dishes; aromatic soups are cooked on their basis all over the world. One of the most common ways to prepare tomatoes for future use is considered to be rolling, which consists of two independent products - the vegetable itself and the juice, which perfectly quenches thirst.

We present to your attention not just tomatoes in their own juice for the winter, but we complicate the task a little by offering to cook them without the skin. This will make the fruits even more tender and mega-juicy.

Required Ingredients

For canning, choose medium-sized tomatoes that will easily fit through the neck of the jar. The fruits should be sweet, dense, with elastic skin.

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Zarechny Maxim Valerievich

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The sorted tomatoes must be separated from the stalks and washed well. Small tomatoes are cooked whole, without cutting them into slices.

Depending on the chosen recipe, prepare the ingredients. To prepare tomatoes in their own juice, high-quality fruits are used. You can simply fill them with prepared brine. The taste can be made sweet and spicy, with pepper and garlic.

Salted tomatoes in their own juice

This is the classic and simplest recipe for pickling tomatoes with a fairly short list of necessary products.

ground tomatoes 3 kg
rock salt 100 g
granulated sugar 50 g
tomatoes (overripe) 2 kg

Advice : taking into account that you are preparing tomatoes without skins, over time they will actively begin to release juice under the influence of high pouring temperatures, so we recommend choosing ground fleshy fruits.

Canned tomatoes in their own juice without vinegar

This recipe is interesting because it combines not only the fresh notes of tomatoes, but also the tartness of mustard and the aroma of horseradish. This preparation will become indispensable for further use in various sauces for meat and fish dishes.

Number of servings: 26

Cooking time: 45 minutes

Energy value

calorie content – 31.4 kcal;
proteins – 0.6 g;
fats – 0 g;
carbohydrates – 7.3 g.

Ingredients

fleshy tomatoes – 600 g;
table vinegar (9%) – 1 tbsp;
granulated sugar – 1 tsp;
table salt – 1 tbsp.

Step-by-step preparation

Remove the skin from the tomato. In order for it to easily come away from the pulp, pour boiling water over the vegetables or place them in it for a couple of minutes, and then transfer them to cold water.
Cut the tomatoes into medium-sized slices, place them in jars pre-washed with baking soda and press down with a spoon. During these manipulations, quite a lot of juice will be released.
Place the filled containers in a large saucepan, lining the bottom with a kitchen towel, pour warm water up to the hangers and boil over moderate heat for 20 minutes. Then add sugar, salt and vinegar. Seal tightly.

This is interesting : if you comply with all the conditions for preparing the seaming, namely, thoroughly rinse the containers and the fruits themselves, then adding vinegar is not necessary. In this case, the preparations will be perfectly preserved, and you will be able to enjoy real fresh tomatoes in the winter.

Skinless tomatoes in their own juice are a great opportunity to remind yourself of a hot summer in a cold winter by simply taking a jar out of the bins. In addition, they will help diversify the menu without much hassle - even flavoring them with a good portion of sour cream, you will get an excellent salad. Bon appetit!

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The nuances of cooking tomatoes in their own juice without skin

Of course, it is more convenient and faster to cook tomatoes in their own juice in the traditional way, without removing the peel. But tomatoes without skin have a much more pleasant taste and delicate texture. In addition, there is a recipe for truly cooking tomatoes in their own juice (without additional filling) and you can only use peeled tomatoes for it. In many other cases, whether to peel tomatoes or not is a choice for everyone. But, having become more familiar with the main secrets of peeling tomatoes, any housewife will be calm about this simple procedure.

How to quickly peel tomatoes

The classic, so-called “grandmother’s” method of peeling tomatoes is the method of using boiling water and ice.

a saucepan with boiling water;
a bowl of ice water (you can add a few pieces of ice to the water to maintain a suitable temperature);
tomatoes;
knife.

The tomatoes are thoroughly washed to remove dirt, the stems are removed and slightly dried. Then, on the back side of the stalk, a cut in the skin is made in the form of a cross on each tomato.

Each tomato is immersed in boiling water for 10-25 seconds. The exact time spent in boiling water depends on the ripeness of the tomatoes - the more ripe they are, the less they need to be kept there. But it is not advisable for tomatoes to remain in boiling water for more than 30 seconds, since they will already begin to cook. The tomato is then removed from the boiling water and immediately placed in ice water for about 20 seconds, after which it is pulled out onto a tray or flat dish.

Even while the tomatoes are in boiling water, you can see how the skin begins to move away from the fruit at the site of the cut. After this simple procedure, the peel peels off almost on its own; you can only help it a little by using the blunt side of the knife.

If you have very little time and want to carry out this procedure quickly, then you can simply peel the tomatoes with boiling water. To do this, place the tomatoes in a deep bowl and pour boiling water over them for 20-30 seconds. The water is drained, and the tomatoes are ready to peel. You can even then pour ice water for 10-20 seconds to make it easier to clean the already cooled fruits. But you just have to take into account that in this case the skin will not peel off very evenly, in the form of pieces.

How to Peel Tomatoes in the Microwave

Peeled tomatoes can also be obtained quickly and easily by exposure to high temperatures, such as in the microwave.

The skin of the washed and dried fruits is lightly cut in the shape of a cross, and the tomatoes themselves are placed on a flat plate and placed in the microwave for 30 seconds. The peel itself will begin to separate from the pulp and completely peeling the tomatoes is not difficult.

If you don’t have a microwave oven, you can heat the tomatoes in the same way by placing them on a fork and placing them a few centimeters from an open fire, such as a gas burner. By rotating the fruit 360° for uniform heating on all sides for 20-30 seconds, you can achieve the same effect - the skin will begin to peel off.

Peeled tomatoes in their own juice for the winter

This recipe for peeled tomatoes is the most traditional - in years past it was widespread due to its ease of preparation.

The calculation of products is made for one half-liter jar - this is the volume of container that is ideal for preparing this recipe.

About 300 g of tomatoes (or as many as will fit in the jar);
1/2 teaspoon salt;
1 tbsp. level spoon of sugar;
Citric acid on the tip of a knife;
5 peppercorns.

The procedure for making peeled tomatoes in their own juice consists of the following steps.

The jars are thoroughly washed with soda, rinsed and sterilized.
Citric acid, salt and sugar are placed in each jar.
The tomatoes are also washed well and removed from the skin using one of the techniques described above.
The peeled fruits are placed in jars and covered with pre-sterilized lids.
Then the cans of tomatoes are placed in a wide pan, at the bottom of which a stand or at least a napkin is placed.
Pour water into the pan so that it reaches the hangers of the cans, and place the pan on moderate heat.
After the water boils in the pan, you need to carefully look under the lid of one of the jars - the tomatoes should give juice and settle to the bottom of the jar.
In this case, a few more tomatoes are added to each jar.
After all the jars are filled to the very top with fruits and juice, it is necessary to heat and sterilize the workpiece for another 15 minutes.
The jars are then sealed for winter storage.

Crispy green tomatoes with garlic and carrots

Green tomatoes are firmer than ripe ones. This means that when closing for the winter, they will not spread from the boiling water, but will be crispy. In addition, I suggest not just marinating them, but stuffing them with carrots and garlic. The result will be an excellent snack, more masculine, spicy, since it also contains hot pepper.

Ingredients for a 1.5 liter jar:

green tomatoes - how many will go into a jar?
carrot
garlic
chili pepper - 0.5 pcs. (taste)
fresh parsley - 3 sprigs
bay leaf - 1 pc.
black peppercorns - 4 pcs.
cloves - 3 buds

For 6 liters of marinade:

water - 2.5 l
sugar - 1 tbsp.
vinegar 9% - 350 ml
salt - 2 tbsp.

How to cook:

1.Start by washing the jars and sterilizing them. Green vegetables also need to be washed and dried. Carrots and garlic will be used as a filling for the tomatoes. These vegetables need to be cut into fairly thin slices. For one tomato you will need about 0.5 cloves of garlic.

2.Make cuts on the green fruits into which the filling will be inserted. Cut large fruits crosswise, but not all the way; for small fruits, you can make one cut. Place carrot and garlic pieces into these holes. You don’t need to apply a lot so that the tomato doesn’t fall apart and keeps its shape.

3. Place spices at the bottom of each jar - parsley, bay leaf, black pepper, cloves and hot pepper (cut into rings). Place the stuffed tomatoes fairly tightly.

4.Take a wide saucepan in which you will sterilize canned food. Place a cloth on the bottom to prevent the jars from bursting during the process. Place the filled containers in this pan, cover them with scalded lids, and fill them with warm water up to the hangers.

5. Cook the marinade. Pour 2.5 liters of water into a suitable container and boil. Add salt and sugar, dissolve and cook for a minute. Pour in vinegar and bring to a boil. Now you need to pour the marinade into jars of tomatoes. The list of ingredients indicates the amount of marinade for 6 liters of preparations. This can be 6 liter, 4 - one and a half liter cans or 2 three liter cans.

6. Pour the marinade to the very top; if it spills a little, it’s okay. Cover full jars with lids. First, wait until the water boils in the pan where the preserves are placed. Then reduce the heat and sterilize 1.5 liter jars for 20 minutes, 1 liter jars for 15 minutes and 3 liter jars for 30 minutes.

7.Remove the preserved food from the pan and seal it for the winter. Turn the jars over, wrap them and leave them for a day. You can try such unusual tomatoes in about two months, when they are sufficiently marinated and acquire pungency, acidity, and sweetness.

Recipe for peeled tomatoes with cloves

Tomatoes in their own juice without peel, prepared according to this recipe, are not only tasty on their own, but are also ideal as a ready-made component of a variety of first and second courses.

An additional advantage of this blank is that you can try it just a few days after twisting. While the preparation with tomatoes with skin is ready only after a month.

2 kg of tomatoes;
1 liter of tomato juice;
2 tbsp. spoons of sugar;
1 tbsp. spoon of apple cider vinegar;
1 tbsp. spoon of salt;
10 pieces of cloves.

The manufacturing process is very simple.

The tomatoes are washed and peeled.
Place into clean jars.
The juice is heated to a boil, sugar, salt, cloves and vinegar are added.
Pour boiling juice over the tomatoes and sterilize for about 20 minutes (liter jars).

Marinade for tomatoes

Now let's prepare a fragrant mixture of garlic, hot pepper and herbs. All ingredients must be thoroughly chopped with a knife. Sprinkle the finished mixture over the tomatoes.

Then we start preparing the brine. To do this, pour cold water into a saucepan and place it on low heat. As soon as the liquid boils, add sugar, salt, bay leaf, allspice. Continue cooking for three minutes. After this, add vinegar and immediately remove the pan from the heat. The brine must be cooled to room temperature and only then can it be poured over the tomatoes.

Once the soaked tomatoes have cooled completely, place them in the refrigerator. After 24 hours they are ready to eat. These tomatoes go well with meat, potato, and rice dishes.

I hope you liked the recipe for “Quick salted tomatoes overnight without skin.” As always, I look forward to your comments under the recipe and under the video, and will be happy to answer all your questions.

Peeled tomatoes in their own juice with garlic

If you want to do without sterilization, you can try cooking peeled tomatoes in their own juice according to this recipe. But it is advisable to store the resulting workpiece in a cool place - in a cellar or refrigerator.

2 kg of tomatoes for filling jars;
2 kg of tomatoes for making juice;
a head of garlic;
75 g sugar;
1 teaspoon of citric acid;
40 g salt;
10 black peppercorns.

Wash the tomatoes, remove the skins and place them in sterile jars along with the peeled and separated garlic.
Pour boiling water over the vegetables, leave for 5 minutes and drain.
Prepare juice from the other part of the tomatoes: pass them through a juicer or meat grinder and cook for about 20 minutes.
Add salt, sugar, pepper and citric acid to the juice and simmer for another 5 minutes.
Pour boiling tomato juice over the tomatoes and garlic and immediately screw on the sterile lids.
Leave to cool upside down under a warm blanket.

Daily tomatoes without skin in cold marinade

All my friends who have tried my pickled tomatoes ask for this instant recipe, although, to be honest, they taste more like salted tomatoes. This is because salting occurs in cold brine.

First I prepare the marinade, it must cool. I take 1 liter of filtered water. I boil water in a saucepan, add 50 g of salt, 120 g of sugar. I remove the pan with boiled water from the stove, add 100 ml of table vinegar, and set aside to cool.

I take exactly 1 kg of tomatoes. I clean it in my own way. I also take 1 onion, 1 pepper, 1 small bunch of dill. I cut the onion and pepper into thin strips. I soak the dill in two waters and chop it randomly. I mix dill, onion half rings and chopped pepper. I prefer to cook this recipe with garlic, chop a few cloves and add it to the dill mixture.

I sterilize the jar. I fill it in layers: a layer of tomatoes, a layer of dill mixture. Pour the cooled marinade into the filled jar. We never roll up vegetables for this recipe. Place the salted tomatoes in the refrigerator. Literally a day later the whole family is already eating lightly salted tomatoes.

Tomatoes for the winter (without skin) - you'll lick your fingers

The article is published with the topic: Canned tomatoes for the winter without skin. Peeled tomatoes are of the best quality and renowned chefs appreciate this method of canning. It gets a little more complicated because you need to peel the tomato. But the fruits you get are delicious, and if you pick them up with your fingers, you’ll end up licking them pleasantly. Make these tomatoes in your own juice and you will discover the delight of taste.

The process of peeling a tomato does not take much time. The washed tomatoes are placed in a colander and lowered into a pan with hot water at a temperature of 95 degrees C. Leave for 1 - 2 minutes, then quickly removed and, together with the colander, lowered into cold water for 1 - 2 minutes. As a result, the skin can be easily removed by hand or with a knife.

Peeled tomatoes are placed tightly in jars - cut into slices. The peeled tomatoes are placed tightly, without air gaps. And, note, they are not filled with anything else, but they must be sterilized immediately. This is what large tomatoes do for the winter.

Medium-sized and slightly smaller tomatoes are prepared as whole fruits. Peel the skins, put them in jars and fill them with their own tomato juice. Or you can just pour hot brine over it - and that’s a different way of cooking. And then, look at recipes with different ways of preparing them.

Tomatoes in their own juice - without skin, in slices, in liter jars

Tomato slices are convenient to eat because they are a ready-made dish.

We will need:

Tomatoes with skin - 5.5 kg
Salt - 1 teaspoon per 1 liter jar
Sugar - 1 tablespoon per 1 liter jar
Vinegar 9% - 1 tablespoon per 1 liter jar

Preparing the recipe - tomatoes for the winter:

For our recipe we will take only large tomatoes, as in the photo.

Make a cross on each tomato to remove the skin later.

Place the cut tomatoes in three bowls and pour boiling water over them for 10 - 15 seconds.

After this procedure, the peel is easily removed from the tomato.

Cut the peeled tomatoes into 4 parts and cut out the stem.

Carefully place the sliced tomatoes into a clean jar. The jar does not need to be sterilized. The slices need to be laid tightly, pressing slightly on them.

Place a heaped teaspoon of salt in a liter jar. Salt should be rock salt. Note that the tomatoes take up a little more than half the jar.

And one heaped tablespoon of sugar.

We continue to place the tomato pieces in the jar to the top.

Thus, fill as many jars as you can manage.

We got 5 liter jars.

Cover the jars with lids and place 3 jars in a pan with a napkin on the bottom.

Pour cold water up to the hangers of the jars and place the pan on the fire. After the water boils, reduce the heat and sterilize the liter jars for 15 minutes.

2 minutes before the end of sterilization, remove the lids and pour one tablespoon of vinegar into each jar and finish cooking.

Then we take the jars with lids out of the water and seal them with a seaming wrench.

This way you need to roll up all the cans.

There is no need to turn the jars upside down, we will simply wrap them and they will stand there until they cool completely.

Here, look at how tomatoes turn out for the winter in their own juice, sliced and without skin.

They keep well even at room temperature and are very tasty.

Removing the skin from tomatoes quickly and easily

I give advice on how to choose the right tomatoes. The first thing that matters is the variety. Salad varieties are not suitable. Take only canning grades. They are easily identified by their dense pulp and tough skin. If you cut a tomato in half, you can see that there are few seeds in it.

Canned tomatoes without skin are always small in size. Large fruits may lose their shape in the marinade and ruin the appearance of the dish. We take fruits of approximately the same size, all small or all medium in size.

Having decided on the characteristics of the fruits for salting, we proceed to the primary processing. To begin with, we take two large basins. We pour cold water into one, and put the washed fruits into the second. On each washed tomato, I make a crosswise cut in the spout area. The cut makes it easier to remove the skin.

While I make the cuts, I boil the water. I pour boiling water over the tomatoes. I steam them in boiling water for a very short time, from 30 to 40 seconds. Then I quickly throw them with a ladle into a nearby basin with cold water. Then it’s a matter of technique, sleight of hand - and all the tomatoes are naked. The skin cracks and is easily separated from the fruit.

Tomatoes for the winter - with whole fruits, without skin, in brine

To prepare this recipe, medium-sized red oval or plum-shaped tomatoes are used, as well as small round tomatoes with a diameter of up to 3 - 4 cm.

Preparing the recipe - tomatoes for the winter:

Place the tomatoes in a colander or blanching mesh and immerse in boiling water for 1 - 2 minutes, then dip in cold water to cool.
Peel off the skin of all tomatoes using your fingers or a knife.
Place the peeled whole tomatoes in prepared jars and fill them with hot brine (50-60 g of salt should be dissolved per 1 liter of water).
Filled jars need to be covered with lids and set to sterilize (our brine is hot, which means after installation, you cannot fill the space in the pan with cold water, only hot).
We sterilize jars with a capacity of 0.5 liters for 5 - 8 minutes, jars with a capacity of 1 liter sterilize for 10 - 12 minutes. We keep a report from the moment the water boils.
Then we take the jars with lids out of the water and immediately roll them up. We insulate and leave it until it cools.

Delicious salad from different vegetables

Skinless winter tomatoes prepared with this recipe can be used for salads and

as a side dish for meat and fish dishes.

Tomatoes without skin - 3 delicious recipes for preparing them in tomatoes, their own juice, quickly

What is the secret of the popularity of skinless tomatoes? Only a true gourmet can answer this question. Soft and tender, spicy and moderately salty, skinless tomatoes absorb the aroma and taste of surrounding spices and herbs.

But housewives don’t really like to bother with this dish, since it takes much more time than ordinary canned tomatoes. But we hasten to assure you that the result obtained is worth the effort and time spent. In addition, we have prepared a special recipe - skinless tomatoes that are prepared a day in advance!

How to choose the right tomatoes for pickling without skin? For this type of preparation, small, neat round or plum-shaped fruits are suitable. To prevent tomatoes from losing their shape during pickling and storage, the fruits should be moderately elastic, without dents or signs of spoilage.

All my friends ask me to share the recipe for preparing tomatoes without skin. It really is incredibly tasty, although it does require a little more work than traditional pickling. You will have to remove the skin from several kilograms of vegetables. But knowing a certain trick, this can be done quite quickly and easily. But everything is in order.

Source

Peeled tomatoes with whole fruits in jars

We will need:

3 kg of ripe small-fruited tomatoes
2 kg large ripe tomatoes
80 g salt
50 g sugar

Preparing the recipe - tomatoes for the winter:

Dip the prepared tomatoes with a cross-shaped cut into boiling water for 1 - 2 minutes and immediately cool in cold water.

Remove the skin from each tomato.

Carefully cut out the stem.

Place the peeled tomatoes in clean jars up to their shoulders.

Preparing tomato juice

Cut large tomatoes into pieces, place in a saucepan and put on fire. Stir, but do not bring to a boil. Then rub the hot mass through a fine sieve. You now have tomato juice for pouring peeled fruits into jars.

Dissolve salt and sugar in tomato juice. Fill the tomatoes in the jars with juice so that the juice level is 2 cm below the edges of the jar. Cover with lids and after the water boils in the pan, keep 1 liter jars for 10 minutes.

Take the jars out of the water and immediately roll them up with a machine.

The recipe for tomatoes for the winter in their own juice with whole fruits without skin is ready.

How to pickle tomatoes

There are many options for preparing tomatoes: pickling, drying, drying and even making jam from them. Pickling is considered traditional, and at the same time the most popular. By choosing the appropriate recipe and following its description, everyone can prepare a delicious, savory snack for the winter.

Classic recipe

This option for preserving red vegetables serves as the basis for many other methods. Anyone who has not decided how to pickle tomatoes should start with this. For preparation you will need:

1.2 kilos of tomatoes
1 tablespoon granulated sugar
0.5 tablespoon of salt (table salt, not “Extra”)
50 grams 9% acetic acid
1-2 bay leaves
5 black peppercorns
3 pieces of cloves
2 liters of water

The tomatoes are sorted and washed thoroughly. It is advisable to place them in a basin, and then fill them with water twice, handling each fruit with your hands.

Bay leaves, peppers and cloves are placed in a specially prepared (washed and sterilized) three-liter jar, then tomatoes are placed there.

Water is boiled and poured into a jar with tomatoes and spices, after 10 minutes it is poured back into the pan, boiled again and poured into the jar again. Salt, sugar and vinegar are also placed there, after which everything is rolled up, turned over with the lid down and wrapped.

The nutritional value of tomatoes prepared in this way is about 54 Kcal per 100 grams. They are served chilled and serve as an excellent addition to side dishes, as well as vegetable and meat dishes.

Marinated tomatoes with garlic

This preparation has a very unique, even specific taste; garlic gives it a special piquancy and spicy aroma. To prepare tomatoes in this way, you will need:

1 kilo tomatoes (small, firm, but not ladyfingers)
1.5 liters of water
2 tablespoons granulated sugar
1-1.5 tablespoons salt
15 cloves of garlic
1 teaspoon vinegar essence 9%

The fruits are washed thoroughly, then each tomato is pierced with a toothpick or a pin near the stalk (this is necessary so that they do not crack during pickling).

Garlic heads are disassembled into cloves, peeled and washed.

Tomatoes and garlic are placed in a jar (which has been previously washed and sterilized).

The water is heated and immediately after boiling is poured into a jar of vegetables. You need to let the food cool for a quarter of an hour, then drain the liquid into the pan and boil again. When refilling the jar with tomatoes and garlic cloves, add salt, sugar and vinegar. The rolled up jar is turned upside down with the lid, then wrapped and left to cool completely (this can take up to 12 hours). Canned food is stored in a cool, preferably dark place for up to 2 years.

Spicy pickled tomatoes with onions

Fans of spicy snacks will certainly enjoy tomatoes preserved with onions. Making them is not at all difficult, for this you need:

5 kg fresh, firm tomatoes
1 kilogram of small onions
100 grams of table salt (not “Extra”)
3 liters of water
100 grams of granulated sugar
7 dill “umbrellas”
4 horseradish leaves
7 small garlic cloves
7 currant leaves
1 chili pepper
140 grams 9% acetic acid

The tomatoes are thoroughly washed, the onions are peeled and washed too. The garlic is separated into cloves and also washed under running water.

The greens are washed, then the horseradish leaves are torn in half (one half will remain extra after harvesting).

The chili pepper is washed and cut into 7 approximately identical pieces (rings).

For this amount of products you will need 7 liter jars. They are washed (preferably with laundry soap) and sterilized. Next, 1 currant leaf and half a horseradish leaf are placed in each of them, as well as 1 dill “umbrella”. 1 garlic clove is also added there.

Then the glass container is filled with tomatoes and onions up to the neck. You need to lay it tightly, but do not crush or compact the vegetables.

1.5 liters of water are boiled and poured into jars, they are left to cool for 5-7 minutes. Meanwhile, the marinade is cooked from the remaining half of the liquid, salt and sugar.

After 5 minutes, the water from the jars is drained into the sink, and 20 grams of vinegar is poured into each jar. As soon as the brine has boiled, it needs to be poured into jars. All containers are rolled up, turned upside down with lids and wrapped until completely cooled.

Tomatoes can be pickled together with other vegetables: zucchini, bell peppers or cucumbers. The result is a spicy, aromatic and tasty mix that allows you to make your winter diet more varied and healthy. If you carefully and consistently carry out all the stages of canning, even a novice cook can handle this.

Tomatoes for the winter without skin in brine with vegetable oil and citric acid

For 1 liter of filling we need:

15 - 20 g salt
20 - 40 g sugar
2 - 3 g citric acid

Preparation:

We remove the skin from the prepared tomatoes using a method known to us.
Pour 2 tablespoons of vegetable oil into clean but still empty liter jars to improve the taste.
Then place the peeled tomatoes in jars with oil.
Bring the water to a boil and dissolve salt, sugar and citric acid per 1 liter.
Pour hot brine into jars of tomatoes and pasteurize in a saucepan from the moment of boiling for 10 minutes.
Remove the jars from the water and immediately roll up the lids.

Cherry tomatoes pickled for the winter - very tasty and sweet

Small and neat cherry tomatoes in a sweet and sour filling look quite appetizing, your hands are just reaching out!

List of components:

Cherry tomatoes (or small in size) – 1 ½ kg;
currant leaves – 12 pcs.;
garlic – 2 heads;
allspice – 10 pcs.;
laurel leaves – 6 pcs.;
granulated sugar – ½ tbsp. without top;
salt – 40 g;
vinegar essence 70% – 15 ml;
dill “umbrellas” – 3 pcs.

Detailed instructions for pickling cherry tomatoes with photographs:

Place a pair of garlic cloves, 1 pc., on the bottom of the container that has undergone the sterilization process. dill “umbrella”, 2 bay leaves, 3 allspice peas and 2 currant leaves.
Wash the tomatoes, sort them, leave only hard fruits without dents or rot, distribute the vegetables into jars.
Pour boiling water under the lid. Leave for a quarter of an hour.
Pour the cooled boiling water into a saucepan, add salt and granulated sugar, bring until the liquid begins to boil, wait a couple more minutes.
Pour in 70% vinegar essence.
Redistribute the marinade among the jars.

From this calculation of products, the result is 3 liter jars. Tasty, juicy, amazing!