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, maintaining the shape depends more on the varietal characteristics of the fruit. In addition, in the preparations prepared according to the recipes described below, absolutely everything is used without a trace, both the tomatoes themselves and their no less tasty filling.

Principles of cooking tomatoes in tomato sauce

Recipes for making tomatoes in tomato sauce will be useful both to owners of their own garden plots and to city dwellers who will have to buy all the ingredients at the market or in a store.

For the former, tomatoes in tomato sauce are advantageous because you can use tomatoes of different qualities. After all, only beautiful and dense tomatoes do not always ripen in the garden. At the same time, both small and large tomatoes, irregularly shaped and even bruised, are quite suitable for tomato sauce. If only they were, if possible, free from traces of rot and disease. But to directly fill the jars, it is better to choose fruits of medium size, dense and elastic, preferably 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 ripeness.

But those chefs who have the opportunity to choose tomatoes at 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 a tomato filling of any color. Moreover, as mentioned above, tomatoes of any size and shape, even the most ugly ones, are suitable for the sauce.

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 that require the presence of fresh tomatoes.

To prepare tomatoes in tomato sauce, use both whole fruits with and without skin. In the latter case, the tomatoes taste more delicate. 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. After that, the water is drained and the tomatoes are filled with ice water. After this simple procedure, the peel comes off from each fruit without any problems.

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

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

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

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 various spices to tomato sauce can either improve or distort the taste of tomatoes.

The recipe 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. spoons of 9% vinegar (or 2-3 g of citric acid).

The 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, remove the stem and all possible places of damage, wash and cut into small pieces.
3. Place the tomato pieces in a flat pan and boil until softened and juice is released.
4. Allow the tomato mass to cool slightly and grind through a sieve to remove the seeds and 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 must be taken into account that tomato sauce prepared in this way must be used within an hour after preparation - then it may begin to ferment and will be unsuitable for pouring. Therefore, to make a large number of tomatoes in tomato sauce, it would be more advisable to prepare tomato juice in separate, not too large portions.
6. Pour boiling sauce over the tomatoes placed in jars and immediately twist.

If the household has a juicer, then the easiest way is to pass all the tomato pieces 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 paste without vinegar

As mentioned above, vinegar according to the classic recipe is added rather out of reinsurance. The tomato sauce itself has sufficient acidity to preserve the tomato preparation for the winter, especially since this recipe uses sterilization.

Not everyone can boast of ripening a large number of tomatoes on their plot, so often there is simply nowhere to get enough fruit to prepare the sauce. In this situation, the most common tomato paste, which is sold in any store, can always help out.

The standard recipe calls for the following ingredients:

• 1.5 kg of beautiful and strong tomatoes;
• 0.5 kg of ready-made tomato paste, purchased in a store or homemade;
• 1 tbsp.spoons of salt;
• 1 tbsp. spoons of sugar.

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

1. First of all, tomato paste is diluted by adding three parts of boiled cold water to one part of the paste and kneading thoroughly.
2. Selected and washed tomatoes are placed tightly in sterile jars.
3. Add sugar and salt to the diluted tomato paste, heat and boil for about 15 minutes.
4. Hot tomato sauce is poured over the fruits in the jars and placed for sterilization in a wide saucepan with 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 jars used for preservation. For liter - 10 minutes, for three-liter - 20 minutes.
6. After sterilization is completed, 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 especially love sweet preparations with vegetables, you should definitely try the following recipe for tomatoes in their own juice with paste. 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, according to the recipe, cinnamon is added - at the rate of one pinch per 0.5 liter of finished filling.

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

2. The prepared tomatoes are placed in the jars so tightly that they do not fall out when the jar is turned over and pour boiling water over it for 15-20 minutes.
   
   Important! If the fruits are first peeled, 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 pour boiling sauce over them to the very edge of the jar.
   
5. Screw on metal lids and leave upside down to cool for 24 hours.

Tomatoes in tomato paste with dill and cloves

Both cloves and dill - both components are the most traditional additives in recipes for pickling vegetables.

The composition of the starting components is as follows:

• 7-8 kg of tomatoes (you can use fruits of varying degrees of maturity);
• 4 tbsp. spoons of sugar;
• 6 tbsp. spoons of salt;
• 1 liter of tomato paste;
• 9 sprigs of dill with inflorescences;
• 9 cloves;
• Bay leaf - one leaf per liter jar;
• Black peppercorns – 1-2 pcs. on the jar.

You can use any convenient method of preparing tomatoes in their own juice from the recipes described above, both with and without sterilization.

Tomatoes for the winter in tomato sauce with currant leaves

Black currant leaves can give additional strength to tomatoes while preserving the preparation in the winter and, of course, an attractive aroma. You can use any of the given recipes. 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 paste and spices requires peeling the tomatoes.

To obtain a spicy aroma, cinnamon and cloves with the addition of allspice are usually tied in cheesecloth and boiled in tomato sauce. Before pouring the tomatoes into the jars, remove the bag of spices.

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 work in exactly the same way when making tomatoes in their own juice with celery. The latter serves mainly to flavor the tomato sauce made from the paste. A bunch of celery from 4-5 branches, tied with thread, is placed in diluted tomato paste while heating it. Before pouring tomatoes into jars, remove celery 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 as many as you can);
• 5 tbsp. spoons of tomato paste;
• 5-6 cloves of garlic;
• spices to taste (black pepper, bay leaf, cloves);
• 3 tbsp. spoons of salt;
• 1 tbsp. spoon of sugar;
• 2-3 tbsp. tablespoons 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 place garlic on the bottom of a sterile jar, then tomatoes on top, trying to place them more tightly, but without compacting them too much.
3. Tomatoes are poured with boiling water to the top and left to warm up for 15 minutes.
4. After which 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. Screw on with metal lids, turn over and allow to cool slowly while covered.

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

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

You will need:

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

The cooking technology for this recipe is not particularly difficult:

1. The washed tomatoes are pierced in several places with a needle and placed in sterile jars, with a sprig of parsley placed on the bottom.
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. Place on fire and boil until foam stops forming. It must be methodically removed from the surface of the sauce.
   
6. Add salt and sugar.
7. The water is drained from the tomatoes and the tomato jars are filled with boiling sauce with vegetables.
8. The jars are rolled up and left to cool upside down.

Tomatoes stuffed with garlic and herbs, drenched in tomato juice

For this recipe, you need to choose especially dense varieties of tomatoes, preferably hollow ones, ideal for stuffing.

You will need:

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

This delicious dish is prepared as follows.

1. Juice is boiled from soft tomatoes or sugar, salt, spices, vinegar are added to the finished product and the whole thing is boiled for 8-10 minutes.
2. Parsley and carrot roots, 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 near the stalk; if necessary, remove the seeds and fill them with herbs and vegetables.
   
5. The stuffed tomatoes are placed tightly in jars and poured with hot juice and spices.
6. Boiled vegetable oil in a separate container is poured on top, calculating that 2 tablespoons of oil should be used for 1 liter of pouring.
7. Jars are sterilized in boiling water for about 30 minutes (liter).

Cherry tomatoes in their own juice with paste

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

To do this you need to find:

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

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

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 placed in jars.
3. Pour boiling water over, leave for 5-7 minutes and drain the water.
4. Add the boiled sauce right up to the neck and screw on the lids.

Shelf life of tomatoes in tomato sauce

In cool cellar conditions without light, tomato preparations in their own juice can be stored from one to three years. It is not recommended to store such preparations indoors for more than a year. And they will be ready for use within a week after production.

Conclusion

Tomatoes in tomato sauce for the winter can help out the housewife in almost any situation. After all, they are both a delicious independent snack 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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