Tomatoes in own juice with tomato paste

Tomatoes are perhaps the champions in the variety of recipes for harvesting them for the winter, but tomatoes in tomato sauce for the winter are especially popular. Since it is in such preparations that tomatoes ideally retain their natural color and taste. Well, the preservation of 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.

The principles of cooking tomatoes in tomato sauce

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

For the first ones, tomatoes in tomato sauce are beneficial in that you can use tomatoes of different qualities for them. After all, only beautiful and dense tomatoes do not always ripen in the garden. At the same time, both small and large tomatoes, and irregular shapes and even with bruises, are quite suitable for tomato sauce. If only they were, if possible, without traces of rot and disease. But for the direct filling of jars, it is better to choose fruits of medium size, dense and elastic, better not even too juicy. In this case, the tomatoes will retain their perfect 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 cooks who have the opportunity to choose tomatoes in 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 ones, are suitable for the 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.

To prepare tomatoes in tomato sauce, both whole fruits with and without skins 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 incision 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 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;
• from tomato juice: homemade or bought in a store;
• from store-bought tomato sauce.

Various recipes provide for canning tomatoes in tomato sauce with a minimum amount of additional ingredients, as well as 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 they want to preserve the natural taste and aroma of the fruit, since adding various spices to the tomato sauce can either improve or distort the taste of tomatoes.

The recipe only needs:

• 1 kg of small or medium, but beautiful and dense tomatoes;
• 800 g large or soft tomatoes for making sauce;
• 30 g salt;
• 30 grams of sugar;
• 1,5 st. spoons 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. Spread the pieces of tomatoes in a flat saucepan and boil until softened and the juice is released.
4. Allow the tomato mass to cool slightly and grind through a sieve to remove the seeds with the skin.
5. Purified 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 tomato sauce prepared in this way must be used within an hour after preparation – then it may begin to ferment and be unsuitable for pouring. Therefore, to make a large number of tomatoes in tomato sauce, it would be more advisable to make juice from tomatoes in separate, not too large portions.
6. Pour the tomatoes, laid in jars, with boiling sauce and immediately twist.

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

Tomatoes in own juice with pasta without vinegar

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

Not everyone can boast of ripening a large number of tomatoes on the plot, so often there is simply nowhere to take fruits in sufficient volume 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 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 prepared with your own hands;
• 1 Art. spoons of salt;
• 1 st. 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 each component per 1,5 liters of filling 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 tightly laid out 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 placed for sterilization in a wide pot of water on fire, so that the water level on the outside reaches at least the shoulders of the jars.

   

5. The sterilization time is counted from the moment the water boils in the pan and depends on the volume of jars used for preservation. For liter – 10 minutes, for three-liter – 20 minutes.
6. After the end of sterilization, the jars are immediately corked and cooled under a warm blanket, turning them upside down.

Sweet tomatoes in their own juice with tomato paste

For those who especially love 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 liter of finished filling.

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

2. Prepared tomatoes are laid out in jars so tightly that they do not fall out when the jar is turned over and pour boiling water for 15-20 minutes.
   
   Important! If the skin is first removed from the fruits, then in this case they are poured with boiling water for only 5 minutes.
3. Tomato paste is diluted with water in the above ratio (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. They are twisted 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 both the most traditional additions to vegetable pickling recipes.

The composition of the original components is as follows:

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

You can use any convenient way to cook tomatoes in your own juice from the above recipes, both with and without sterilization.

Tomatoes for the winter in tomato sauce with currant leaves

Blackcurrant leaves are able to give additional strength to tomatoes while maintaining the workpiece in the winter and, of course, an attractive aroma. You can use any of the above recipes. Currant leaves, at the rate of 2-3 leaves per liter of filling, 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 its own juice with pasta and spices requires the obligatory 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 boiling. Before pouring the tomatoes laid out in jars, the bag of spices is removed.

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

Tomatoes in own juice with tomato paste and celery

In the same way, they act in the manufacture of tomatoes in their own juice with celery. The latter serves mainly to flavor the tomato sauce made from pasta. A bunch of celery from 4-5 branches, tied with a thread, is placed in diluted tomato paste when it is heated. Before pouring tomatoes in jars, 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 as much as you like);
• 5 st. spoons of tomato paste;
• 5-6 cloves of garlic;
• spices to taste (black pepper, bay leaf, cloves);
• 3 Art. spoons of salt;
• 1 Art. spoon of sugar;
• 2-3 tbsp. tablespoons vegetable oil (optional)

The cooking technology is very simple:

1. Tomato paste is diluted with water and boiled with spices over medium heat for 15 minutes.
2. At the bottom of a sterile jar, garlic is first laid, then tomatoes are placed on top, trying to place them more densely, but without tamping them much.
3. Tomatoes are poured with boiling water to the top and left to warm for 15 minutes.
4. After that, 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. They are twisted with metal lids, turned over and allowed to cool slowly in a wrapped state.

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 please, in addition to the tomatoes themselves with a spicy taste, a unique spicy sauce that can be used to season any dishes.

You will need:

• 1,5 kg of tomatoes;
• 500 g of tomato paste;
• 150 g carrots;
• 150 g bell pepper;
• 100 g grated horseradish;
• a few sprigs of parsley;
• 100 g of garlic;
• 60 g salt;
• 100 grams of sugar;

The cooking technology for this recipe is not particularly difficult:

1. Washed tomatoes are pierced in several places with a needle, and placed in sterile jars, on the bottom of which they lay out 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 with 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. Add salt and sugar.
7. Water is drained from the tomatoes and jars of tomatoes are filled with boiling sauce with vegetables.
8. Banks are rolled up and set to cool upside down.

Tomatoes stuffed with garlic and greens, filled with tomato juice

Tomatoes for this recipe must be chosen especially 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 garlic head;
• 150 g carrots;
• 25 g of parsley root and 10 g of its greens;
• 1,5 tbsp. spoons of 9% vinegar;
• 2 Art. spoons of sugar;
• 1 tbsp. a spoonful of salt;
• allspice and lavrushka to taste;
• vegetable oil (for frying and for pouring)

This delicacy is prepared in the following way.

1. Juice is boiled from soft tomatoes or sugar, salt, spices, vinegar are added to the finished product and boiled together 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 with stuffing from herbs and vegetables.

   

5. Stuffed tomatoes are tightly laid out in jars and poured with hot juice and spices.
6. Boiled vegetable oil in a separate container is poured on top, expecting that 1 tablespoons of oil should go per 2 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 easily bought at any time of the year, they are easiest to prepare in a ready-made tomato sauce store.

To do this, you need to find:

• 1 kg cherry tomatoes (can be 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.

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, stand for 5-7 minutes and drain the water.
4. Pour the boiled sauce under the very neck and twist 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. In room conditions, it is not recommended to store such blanks 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 hostess 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.