Homemade Tomato Tomato Never Beats tomato paste bought in a store - neither to taste, nor to use. Therefore, I always close the tomato for the winter. I use it in the preparation of borscht, cabbage soup, gravy, pasta sauces, etc. When preparing tomato from tomatoes, I add onions to the recipe - this allows you to not put onions in the future frying or gravy. You can make the tomato with this recipe without the onions (just don't add it).
To prepare tomato from tomatoes for the winter you will need:
ripe tomatoes - 2 kg;
onions - 0.5 kg;
bell pepper - 2 PCS.;
hot peppers - 1-2 PCS.(optional);
vegetable oil - 100 ml;
salt - 1 tbsp. l. (can be put to taste);
sugar - 1 tbsp. l .;
bay leaf - 2 PCS.;
allspice - 5-6 peas;
peppercorns - 5-6 peas;
provencal herbs - 1/2 tbsp. l.
Wash the vegetables. Cut the tomatoes into slices, peel the bell peppers from seeds, free the hot peppers from the stalk. Cut the onion into slices.
Scroll vegetables through a meat grinder. Pour the resulting mass into a saucepan or basin and put on fire.
Then add Provencal herbs and let the mixture boil.
Turn the cans upside down and wrap them until they cool completely. You can store a home tomato in an apartment (without a cellar). A delicious, aromatic tomato made from tomatoes is an excellent preparation that will help out on short winter days and speed up the preparation of many dishes according to your favorite recipes.
1 serving 15 minutes
Description
Homemade tomato for the winter- one of the most suitable options processing tomatoes at home. For its preparation, it is not a pity to use five kilograms of tomatoes, because such a universal preparation will always come in handy in the kitchen. Having a jar of such a canned tomato with spices in the refrigerator, you can have a barbecue day every day, because it comes out great homemade sauce for meat. In addition, you can always cook fish in a tomato for lunch. Mackerel, Baltic herring, as well as sprat and gobies are especially tasty.
The calorie content of homemade tomato, as well as that of tomato juice, is only 27 calories per 100 grams of product. This means that such preservation can be safely attributed to dietary products and are not afraid to type excess weight after consuming it.
You can make a tomato at home either from tomatoes alone or using additional vegetables. In that step by step recipe with the photo, we will do just that, create a blank for the winter from tomatoes, peppers and carrots. We also add various spices to the vegetables to enhance the taste. To obtain a homogeneous tomato mass, we will use a simple in the classic way- twist the vegetables through a meat grinder. It is not recommended to use a blender for this purpose, because it will grind the ingredients into a paste, and we need a tomato.
The calendar says that the autumn time has come, but it seems that autumn is in no hurry to come into its own, giving way to summer the last warm days. Over the summer, we managed to make many blanks from seasonal vegetables, fruits and berries, tomatoes were no exception. And now the slender rows of jars with pickles and marinades from tomatoes are pleasing to the eye, but the preparations have been made, even autumn has come, and the tomatoes still will not run out. And it seems that we are proud of ourselves for the fact that we have got such a rich harvest, but we also have to think about where to put the surplus. Culinary Eden invites you to cook tomato juice for the winter! When it comes to tomato juice, it becomes clear that there are never too many tomatoes.
Try preparing tomato juice for the winter using the recipes below. The taste and benefits of this product are undeniable, with proper storage, all beneficial features fresh tomatoes are stored in tomato juice for two years! But winter is the time of the year when we especially need vitamins. Instead of vitamins in tablets and vegetables of dubious freshness, you can drink a glass of thick, fragrant, fresh tomato juice every day. Choose a tomato juice recipe for the winter, add your favorite spices and make a delicious and healthy drink do it yourself!
Ingredients:
1.5 kg of yellow tomatoes per 1 liter of juice,
sugar optional
salt if desired.
Preparation:
Prepare the tomatoes, wash them thoroughly, sort them out so that there are no spoiled fruits, cut off all ugly parts. Pass the prepared tomatoes through a juicer. If you don't have a juicer, but you really want to cook tomato juice for the winter, then pass the tomatoes through a meat grinder, and wipe the resulting tomato mass through a metal sieve. Pour the resulting juice into an enamel saucepan, put on fire and bring to a boil. Boil the tomato juice for 15 minutes, stirring occasionally and skimming off the foam. Pour the finished juice into sterile jars, before rolling, you can add salt and sugar to taste, or you can close it and add salt and sugar just before use. Roll up the jars with sterile lids, place the jars upside down, cover with a blanket and leave to cool completely.
Ingredients:
4-5 kg of slightly overripe red tomatoes,
basil,
sugar,
salt.
Preparation:
Prepare the tomatoes, wash them, remove the stalks and cut the fruit into pieces. Put the cut tomatoes in a juicer, if not, then pass the tomatoes through a meat grinder, and then wipe the resulting mass through a sieve. The fragrant juice is ready, all that remains is to make it suitable for storage. Pour the juice into an enamel pot, put it on the fire and boil the juice for 20 minutes. At this time, sterilize the cans over steam, and boil the lids. Add 1 tablespoon to the juice. salt and 1 tsp. sugar, lay out a few sprigs of basil. If there is no fresh basil, feel free to replace it with dried one. Pour the prepared juice into hot sterile jars, immediately roll up the lids. Turn the jars upside down, wrap them with a blanket until they cool completely, store the prepared juice in a cool place.
Ingredients:
11 kg of red tomatoes,
450-700 gr. sugar (to taste),
175 g salt,
1 tbsp vinegar essence or 275 gr. 9% vinegar
a few cloves of garlic,
30 peas of allspice,
½ tsp ground red pepper,
6-10 carnation buds,
3.5 tsp cinnamon,
nutmeg on the tip of a knife.
Preparation:
Wash the tomatoes, peel and cut into several pieces. Pass the tomatoes through a juicer to make pure tomato juice without the skin or seeds. Pour the prepared tomato juice into an enamel saucepan, put on fire and simmer for 30 minutes, then reduce the heat, while the juice should continue to boil. Add salt, sugar, cook for another 5-10 minutes, then add garlic, vinegar and spices. Cook for another 10-20 minutes, then pour the juice into sterile jars and roll up the lids.
Preparation:
Tomato juice for the winter prepared according to this recipe does not need to be boiled, but it does require sterilization. To make juice with pulp, you need ripe tomatoes. Wash them thoroughly, put them in a colander and put them in a pot of boiling water for 1-2 minutes. After that, remove the tomatoes and dip them in a saucepan with cold water, also for 1-2 minutes. Now you can easily remove the skin from the tomatoes, which you need to do. Peeled tomatoes, using a wooden pusher, wipe through a colander or sieve into an enamel or glass dish. Filter the juice through a cheesecloth folded in several layers, add salt. Wash and sterilize juice cans well. Pour the juice into the jars, cover with boiled metal lids and sterilize the juice jars. The sterilization time varies depending on the volume of the can, the larger the volume, the longer it will take to sterilize. Roll up hot jars with lids and turn upside down until they cool completely.
Ingredients:
1 bucket of tomatoes
3 pcs. bell pepper,
3 cloves of garlic,
1 head of onion.
Preparation:
Wash the tomatoes thoroughly and put them in a saucepan of boiling water for 1-2 minutes. After that, take out the tomatoes and dip them in a saucepan of cold water for 1-2 minutes, and then remove the skin from them. Wash and peel the bell peppers, peel the garlic and onions. Cut all vegetables into slices and pass everything through a juicer, if there is no juicer, you can pass everything through a meat grinder and rub through a metal sieve. Pour the resulting juice into an enamel saucepan, put on fire and bring to a boil. Boil the juice for 10 minutes, then immediately pour into sterile jars and roll up the lids. Add salt to taste before use.
Ingredients:
10 kg of tomatoes,
1/2 kg bell pepper
1 bunch of dill with an umbrella,
sugar,
salt.
Preparation:
To prepare this tomato juice for the winter, you will need fresh, ripe, juicy tomatoes, in no case should you use cracked or rotten vegetables. Wash tomatoes and peppers well, remove seeds from peppers. Pass the tomatoes and peppers through a juicer. Pour the resulting juice into an enamel saucepan and put on fire, bring to a boil and simmer for 30-40 minutes. As soon as the juice boils, throw a sprig of dill into it, add salt and sugar to taste. Pour the prepared juice into clean dry jars, close the lids and turn the jars upside down until they cool completely. Store this juice in a cool room.
Ingredients:
1 kg of slightly overripe, well-colored tomatoes,
½ tbsp. 8% vinegar
1 tbsp Sahara,
½ tsp salt.
Preparation:
Wash the tomatoes well and cut into pieces. Wipe the resulting pieces through a fine sieve or pass through a juicer. Filter the tomato juice through a cheesecloth folded in several layers. Add vinegar, sugar and salt to the resulting juice. Pour the juice into a saucepan, put on fire and bring to a boil, but do not boil, immediately pour into well-heated glass jars, close the lid and sterilize for at least 10-15 minutes. Then refrigerate the jars and store them in a cool place.
Ingredients:
14 kg of slightly overripe tomatoes,
2-3 sweet peppers
2-3 bay leaves,
5-6 carnation buds,
5-6 peas of black pepper,
salt.
Preparation:
Wash the tomatoes, cut into large pieces, wash the peppers and peel them off. Squeeze everything out with a juicer. Pour the resulting tomato juice into an enamel saucepan, put on fire and bring to a boil. Add spices and salt. Simmer for 5-7 minutes, then pour into sterile jars and roll up the lids.
Tomato juice with celery
Ingredients:
1 kg of tomatoes,
3 celery stalks,
1 tsp ground black pepper
1 tbsp salt.
Preparation:
Preparing this tomato juice for the winter should start with preparing the jar and lid. Wash the jar thoroughly, pour over boiling water and turn it upside down on a clean, dry towel. Boil the lid for a few minutes. Wash the tomatoes well, cut into wedges and pass through a juicer. Pour the resulting juice into a saucepan, put on fire and bring to a boil. Wash the celery, cut into small pieces, add to the tomato juice and bring to a boil again. Then wipe the resulting mass through a sieve, boil again, pour the juice into a jar and roll up the lid.
Ingredients:
2 kg of fresh ripe tomatoes,
1 l. home apple juice,
200 gr. beet juice,
salt.
Preparation:
Wash the tomatoes well and pour over with boiling water. Then cut the tomatoes into wedges and rub through a sieve or squeeze the juice using a juicer. Add apple cider and beet juice, bring the mixture to a boil. Prepare sterile jars and lids during this time. Pour the juice into jars while boiling, roll up the lids.
Preparation:
Wash the tomatoes well, fill them with cold water so that the water completely covers the tomatoes. Simmer until the tomatoes are tender. Then wipe soft boiled tomatoes through a fine sieve, and boil the resulting juice by a third. Prepare sterile jars. Pour the boiling juice into prepared jars, roll up the lid and, after cooling, put it in a cool place. This juice can be stored for several years. Add salt to taste before use.
Juicy, fresh, ripe tomatoes produce aromatic, thick juice with a rich taste. No store-bought tomato juice beats homemade juice. Enough simple recipes, a little patience and time and you will be on whole year provided with tasty, appetizing and healthy tomato juice!
