Tomatoes in tomato juice for the winter
Today I'd like to suggest you cook tomatoes in tomato juice: this winter recipe is the most delicious and simple, requiring no special skills or experience. You can use these tomatoes in a wide variety of dishes. You've probably noticed that those jars of tomatoes are very expensive on supermarket shelves. If you don't want to overpay, it's better to make your own, especially if you're confident in the quality of your efforts. In winter, tomatoes can be served simply as an appetizer, or you can use them to make a delicious sauce for pasta, stews, vegetables, etc., or you can add them to soups or borscht—there are so many variations!
Ingredients:
- tomatoes – 300 g;
- homemade tomato – 1.5 cups;
- salt – 1 tsp (no heap);
- sugar – 2 tsp;
- vinegar 9% - 1 tbsp;
- vegetable oil – 1 tbsp.
How to preserve tomatoes in tomato juice for the winter
Prepare all the necessary ingredients according to the list. Choose small, smooth, and undamaged tomatoes. Wash and dry the tomatoes. Sterilize the tomato jar beforehand, washing it with baking soda or a special detergent. Next, fill the jar with tomatoes and shake it several times to ensure they pack together more tightly.
For the preserves, use homemade tomatoes – mince 300-400g of tomatoes, then strain through a sieve. Pour the tomatoes into a bowl or saucepan, add salt and sugar, then bring to the boil and simmer for 3-4 minutes. Add vinegar and oil at the end of the cooking time.
Pour boiling water over the tomatoes in the jar, cover with a lid, and let sit for 10 minutes. After a while, drain the water, bring it back to a boil, and return it to the tomatoes for another 10 minutes. Double-pouring the water eliminates the need for additional sterilization.
Now pour the hot tomato juice into the jar with the tomatoes. Immediately seal the tomatoes tightly with a sterile lid and turn them upside down. Wrap the jar in a blanket and leave for 24 hours. After this time, transfer the tomatoes to a cellar or pantry.
Bon appetit!