In the summer, housewives try to make the maximum number of preparations. Tomatoes are one of the main characters in most recipes. They are rolled up in pieces, whole, fermented, pickled, made into tomatoes, sauces and various salads. Tomatoes in their own juice are also very tasty for the winter. I offer you recipes by which you can cook tomatoes in such a way that you will lick your fingers.
Tips and tricks
When choosing vegetables for harvesting, you should give preference to dense fruits. The Slivka variety and others like it would be ideal. The tomatoes should be small, approximately the same shape, with firm but not too thick skin.
Be sure to carefully inspect the fruits before canning. There should be no stains, dents, or even damage on them.
The mistake that most housewives make is using “substandard” tomato products. Such a preparation, even if it is well stored, will not have a good taste. So don’t try to save money, buy only high-quality canning products.
Jars and lids must be sterilized! Don't be afraid of this. It is enough to wash the cans of soda (even after using detergent), and then put them in the sun for several hours. Residents of high-rise buildings can place jars for sterilization directly on the windowsill. Through the glass, the sun will also “fry” them well. This is the simplest “village” option. Well, clean jars need to be held over steam.
Whole tomatoes in their own juice for the winter
Very tasty tomatoes are obtained using this recipe. And most importantly, when you open the jar you will immediately feel the real smell of summer.
For a 3-liter jar you need to take:
- 2 kilos of small tomatoes and larger fruits;
- dill seeds or one inflorescence;
- horseradish leaf;
- 2-3 cloves of garlic;
- a few black peas and shower. pepper;
- clove bud;
- a sprig of parsley and tarragon;
- vinegar - 2 tablespoons;
- salt (3 tbsp) and sugar (5 tbsp).
Place small tomatoes along with herbs and seasonings in a jar. Remove the skin from large ones and cut them into pieces, boil for 30 minutes. You can pre-grind until smooth.
Pour boiling water over the tomatoes in two batches for 15 minutes. Then add vinegar, sugar and salt to the jar, carefully add the boiling tomato mass and roll up.
Take note!
If the jar is filled not with tomato, but with juice prepared using a squeezer, then quite a lot of pulp will remain. No need to throw it away. You can add a little garlic or hot pepper and your favorite spices, you will get a wonderful adjika.
