Cherry tomatoes in their own juice

Cherry tomatoes in their own juice, closed according to original recipes, will be a delicious treat in the winter season. The fruits retain a large part of the vitamins, and the sauce enriches them with a special aftertaste.

The undoubted advantage of cherry tomatoes

Cherry varieties of tomatoes are distinguished by a high content of sugars, not to mention the exquisite miniature shape – round or oval. Small tomatoes, prepared according to recipes, decorate any dish.

Cherries are rich:

• potassium, which removes excess fluid;
• iron to prevent anemia;
• magnesium, which contributes to the adaptation of the body during temperature changes;
• serotonin, which gives energy.

In all recipes, the housewives advise each fruit to be pierced in the area of ​​​​the stalk separation so that it is completely saturated with filling and to prevent cracking of the skin. For a tomato, overripe small tomatoes are selected as a marinade, the fruits are passed through a blender, meat grinder or juicer.

The classic ratio of ingredients in a container: 60% tomatoes, 50% liquid. In common recipes, 1-1 tablespoons of salt and 2-2 sugar are put into 3 liter of tomato sauce for pouring in its own juice. Salt is absorbed by the fruits, and, according to reviews, the workpiece does not feel oversalted. More sugar emphasizes the soft dessert flavor of the cherry.

Familiar spices: black and allspice, cloves, laurel and garlic are added to any recipes in various variations according to taste preferences. It is quite possible to do without these spices. Before filling the container with liquid to the top, one dessert or teaspoon of vinegar is poured into each container, unless a different amount is indicated in the recipe.

Cherry tomatoes in their own juice without sterilization and without vinegar

This recipe does not include pepper, cloves or bay leaves. The absence of spices and additional acid fully reveals the natural taste of cherry tomatoes preserved in their own juice.

They calculate how many jars of tomatoes are enough, given that for tomato sauce, by weight, approximately the same number of fruits is needed as for canning. Vinegar is not used, because the fruits in their own juice are rich in natural acids.

1. Sugar is added to the resulting tomato mass, salted and boiled for 15–20 minutes.
2. Fill containers with tomatoes.
3. Insist vegetables in boiling water for 9-12 minutes and drain the liquid.
4. Immediately fill the jars with cooked sauce, close, turn over and wrap for further passive sterilization.
5. Remove the cover after the blanks have cooled.

Sterilized cherry tomatoes in their own juice with lemon balm

A recipe without the use of vinegar, since the tomatoes in their own juice receive a sufficient amount of acid.

Preparing spices:

• Garlic – 2 cloves;
• laurel leaf;
• a sprig of lemon balm;
• dill inflorescence;
• 2 grains of allspice.

Preparation:

1. Boiled tomato.
2. Fill jars with greens and fruits with boiling tomato mass.
3. Set to be sterilized. For a half-liter container, 7-8 minutes of boiling water in a basin is enough, for a liter container – 8-9.
4. Having rolled up, the containers are turned over and covered with a thick blanket so that the workpiece warms up.

Cherry tomatoes for the winter in their own juice with celery and basil

For two containers of 0,5 l collect:

• 1,2 kg of cherry tomatoes;
• 1 dessert spoon of salt;
• 2 dessert spoons of sugar;
• 2 tsp vinegar 6%, which is added at the end of cooking the tomato mass, after 10 minutes of boiling;
• 2 sprigs of celery;
• a bunch of basil.

Cooking steps:

1. Vegetables and herbs are placed in sterilized containers.
2. Insist in boiling water for 6-7 minutes.
3. The rest of the fruits, after dousing with boiling water and removing the skin, turn into a puree in a blender and boil the tomato for 6 minutes, according to the recipe, throwing a bunch of basil into the mass, which is then removed.
4. Pour tomatoes with hot sauce and twist the container with sterilized lids.

Peeled cherry tomatoes in their own juice

For this recipe, garlic is added to the sauce as desired.

Use:

• allspice – 2 grains;
• 1 clove star;
• 1 teaspoon of vinegar 6%.

Cooking process:

1. Tomatoes are cooked from overripe and substandard cherry tomatoes.
2. Fruits for canning are poured over with boiling water in a large bowl and the water is immediately drained.
3. Peel the tomatoes from the skin, laying the fruits in sterilized jars.
4. Fill containers with prepared sauce.
5. Sterilized and rolled up.
6. Then, in an inverted form, canned food is wrapped in warm clothes until it cools throughout the day.

Cherry tomatoes in own juice with garlic

In a small container put:

• 2-3 peas of black pepper;
• 1-2 cloves of garlic, coarsely chopped.

Cooking:

1. Place vegetables and spices in jars, pour freshly boiled tomato, where vinegar was added.
2. Sterilize, twist and cover with a blanket for slow cooling.

Cherry tomatoes in their own juice for the winter with cloves and hot peppers

To cherry on a half-liter bottle, in accordance with the recipe, you need to take:

• 2-3 strips of bitter fresh pepper;
• 2-3 cloves are added to the fill;
• if desired, greens are added: inflorescences or sprigs of dill, parsley, celery, cilantro;
• garlic is also used to taste.

Preparation:

1. Tomato sauce is prepared by adding 6% vinegar at the rate of 1 tsp. for each container.
2. Tomatoes are stacked along with other ingredients.
3. Vegetables for 15-20 minutes insist in boiling water.
4. Then the jars are filled with filling and closed, wrapping until cool.

Recipe for Spicy Cherry Tomatoes in Own Juice with Cinnamon and Rosemary

This filling for small tomatoes with an aftertaste of exotic aromas of southern spices gives a warming feeling of warmth and comfort when consumed.

Calculate for containers with a volume of 0,5 l:

• cinnamon – a quarter of a teaspoon;
• one sprig of rosemary is enough per liter.

Cooking steps:

1. The sauce is made from ripe small tomatoes, first adding rosemary and cinnamon. The recipes allow the use of dried rosemary, but half as much as fresh.
2. Salt, sweeten to taste, pouring vinegar at the end of cooking, after 10-12 minutes of boiling the sauce.
3. Cherries insist in hot water for 15-20 minutes.
4. After draining the liquid, fill the container with fragrant sauce and twist.

A simple recipe for cherry tomatoes in their own juice with bell pepper

For a half-liter jar collect:

• 3-4 strips of sweet pepper;
• 1-2 coarsely chopped garlic cloves;
• on a sprig of dill and parsley.

Cooking process:

1. Overripe tomatoes process the filling with vinegar.
2. Cylinders are filled with herbs and vegetables.
3. Soak in hot water for 10-20 minutes.
4. After draining the liquid, fill containers with tomatoes with sauce, twist and slowly cool under a warm cover.

How to roll cherry tomatoes in their own juice with aspirin

The recipe does not need vinegar: the tablets prevent fermentation processes. On a 0,5 liter jar, they collect, except for tomatoes:

• 3-4 pieces of sweet pepper;
• 1-2 rings of hot pepper;
• 1 small inflorescence of dill;
• 1 whole garlic clove;
• 1 aspirin.

Cooking:

1. First, boil the tomato mass from ripe fruits.
2. Fill containers with spices and vegetables.
3. Insist 15 minutes in hot water.
4. Pour boiling sauce over and roll up.

How to store cherry tomatoes in their own juice

Tomatoes according to the above recipes are completely saturated with spices in 20–30 days. Over time, vegetables become tastier. Properly closed tomatoes can be stored for more than a year. In apartment conditions, it is better to use canned food until the next season.

Conclusion

Cherry tomatoes in their own juice are easy to prepare. When using vinegar as a preservative, and even without it, fruit containers are well preserved. You will want to repeat blanks with amazing taste for the next season.