Peelless Tomatoes: 4 Simple Recipes

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

The nuances of cooking tomatoes in their own juice without skin

Of course, it is more convenient and faster to cook tomatoes in your own juice in the traditional way, without removing the peel. But peeled tomatoes have a much more pleasant taste and delicate texture. In addition, there is a recipe for cooking real tomatoes in their own juice (without additional pouring) and only peeled tomatoes can be used for it. In many other cases, whether or not to peel tomatoes is up to everyone. But, having become better acquainted with the main secrets of releasing tomatoes from the peel, any housewife will already be calm about this simple procedure.

A common technique that is used in the manufacture of tomatoes in their own juice is the filling of glass jars with fruits and pouring them with tomato sauce, followed by sterilization.

You can do without sterilization, but this will require either adding vinegar or additional heating of the tomatoes in the jar. In the case of using peeled fruits, this may adversely affect their appearance. Therefore, if thermal heating for peeled tomatoes is done, then only once, so that the peeled tomatoes do not turn into gruel.

Of course, when canning peeled tomatoes in their own juice, fruits with maximum density should be chosen. Size also matters – large fruits may not fit into a jar as a whole, and it will take too much fuss to peel cherry tomatoes from the skin. It is best to use medium-sized tomatoes.

As for the use of various additives, peeled tomatoes in their own juice are so delicious in themselves that they are usually prepared using the minimum required amount of ingredients.

How to quickly peel tomatoes

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

It is necessary to cook:

• a pot of 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.

Tomatoes are thoroughly washed from dirt, the stalks are removed and slightly dried. Then, on the back of the stalk, a cross-shaped skin incision is made on each tomato.

Each tomato is dipped 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 staying in boiling water for more than 30 seconds is not desirable for tomatoes, since they will already begin to cook. Then the tomato is 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 at the moment the tomatoes are in boiling water, you can see how the skin begins to move away from the fruit at the incision site. After carrying out this simple procedure, the peel comes off almost by itself, you can only help it slightly using the blunt side of the knife.

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

How to Peel Tomatoes in the Microwave

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

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

If there is no microwave oven, then in the same way you can warm up the tomatoes by planting them on a fork and placing them a few centimeters from an open fire, for example, a gas burner. By turning the fruit 360° for even heating from 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 skinless tomatoes is the most traditional – in the old days it was widely used due to its ease of manufacture.

The calculation of products is done for one half-liter jar – this is the volume of the container that is ideal for harvesting according to this recipe.

• About 300 g of tomatoes (or as many as fit in a jar);
• 1/2 teaspoon of salt;
• 1 st. a spoon without a slide 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.

1. Banks are thoroughly washed with soda, rinsed and sterilized.
2. Citric acid, salt and sugar are placed in each jar.
3. Tomatoes are also washed well and freed from the skin using one of the above methods.
4. The peeled fruits are placed in jars and closed with pre-sterilized lids.
5. Then the jars of tomatoes are placed in a wide pan, on the bottom of which they put a stand or at least a napkin.
6. Pour water into the pan so that it reaches the shoulders of the cans, and put the pan on moderate heat.
7. After boiling water in a saucepan, 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.

   

8. In this case, a few more tomatoes are added to each jar.
9. After all the jars are filled with fruits and juice to the very neck, it is necessary to heat-sterilize the workpiece for another 15 minutes.
10. The jars are then sealed for winter storage.

Recipe for skinless tomatoes with cloves

Tomatoes in their own juice without peel prepared according to this recipe are not only delicious on their own, but 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 already a few days after spinning. While the preparation with tomatoes with skin is ready only after a month.

You should prepare:

• 2 kg of tomatoes;
• 1 liter of tomato juice;
• 2 Art. spoons of sugar;
• 1 st. a spoonful of apple cider vinegar;
• 1 tbsp. a spoonful of salt;
• 10 pieces of cloves.

The manufacturing process is very simple.

1. Tomatoes are washed, peeled.
2. Lay out on clean banks.
3. The juice is heated to a boil, sugar, salt, cloves and vinegar are added.

   

4. Pour tomatoes with boiling juice and sterilize for about 20 minutes (liter jars).

Peeled tomatoes in their own juice with garlic

If you want to do without sterilization, then you can try to cook peeled tomatoes in your own juice according to this recipe. That’s just store the resulting workpiece preferably in a cool place – in the cellar or refrigerator.

You will need:

• 2 kg of tomatoes for filling jars;
• 2 kg of tomatoes for juicing;
• head of garlic;
• 75 grams of sugar;
• 1 teaspoon of citric acid;
• 40 g salt;
• 10 peas of black pepper.

Manufacture:

1. Rinse the tomatoes, free from the skin and arrange in sterile jars along with peeled and cloves of garlic.
2. Pour boiling water over vegetables, leave for 5 minutes and drain.
3. Prepare juice from another part of the tomatoes: pass them through a juicer or meat grinder and cook for about 20 minutes.
4. Add salt, sugar, pepper and citric acid to the juice and boil for another 5 minutes.
5. Pour the tomatoes with garlic with boiling tomato juice and immediately tighten with sterile lids.
6. Leave to cool upside down under a warm blanket.

How to properly store peeled tomatoes in their own juice

Tomatoes in their own juice, prepared without sterilization, can only be stored in a cool place for no more than a year.

The rest of the blanks with peeled tomatoes can be stored even at room conditions, but without access to light. Under such conditions, they can be stored for 12 months. But when stored in the cellar, their shelf life increases to three years.

Conclusion

Cooking peeled tomatoes in your own juice is not at all as difficult as it seems. This preparation is very convenient to use and has a more perfect taste.