Tomato slices in their own juice are a tasty, healthy and versatile preparation for the winter. Such tomatoes are a real lifesaver for any housewife. Tomatoes added in their own juice during the cooking process will enrich and decorate the taste of any dish - from sauces and gravies to soups, pastas, various stews and casseroles.
On our website there are several options for such a blank: and.
If it weren’t for the stage of peeling the tomatoes, the recipe could also be called the laziest, it’s so simple and easy to prepare tomatoes according to this recipe.
Canned in this way, with the addition of a minimal amount of additional components, tomatoes have a fresh natural taste, are undemanding to storage conditions and are an excellent basis or a bright addition to a wide variety of dishes.
Prepare the ingredients according to the list. To preserve tomatoes in slices in their own juice for the winter using this recipe, you can use any variety of tomatoes. I have a mixture of cherry tomatoes and “cream”. You will also need regular (not sea) table salt and a little citric acid.
Wash the tomatoes and remove the stems. Using a skewer or toothpick, pierce the skin in several places.
Pour boiling water over the prepared tomatoes and leave for a few minutes.
Peel the tomatoes. To do this, drain the hot water and place the tomatoes in a container with cold water. After this, the skin will separate from the pulp and peeling the tomatoes will be very easy.
Add 1-2 pinches of salt to the bottom of each jar and a little citric acid on the tip of a knife. Depending on the size, cut the peeled tomatoes into halves or quarters and place in prepared sterilized jars.
Fill the jars by packing the tomato slices tightly. When placing tomatoes, shake the jar periodically so that there are no air pockets left. Use a tool of suitable diameter to press the layers of tomatoes tightly. This is the case when a reverent approach is not needed. During such manipulations, some of the juice will be released while the tomatoes are being placed in jars.
Cover the filled jars of tomatoes with lids and place in a container with warm water. Bring water to a boil and simmer for 40 minutes. I use 0.5 liter jars, if you use larger jars, increase the time proportionally.
At the end of the sterilization process, close the jars of tomatoes in their own juice with prepared sterilized lids. Turn over and wrap until cool.
For comparison, on the left in the photo are tomatoes canned in their own juice, doused with tomato juice prepared separately. On the right are tomatoes prepared according to this recipe. Depending on the variety and juiciness of the tomato, the juice may turn out more transparent or, on the contrary, thicker, with an intense color.
Tomato slices in their own juice are ready.
Instead of citric acid, you can also use lemon juice or vinegar in small quantities, but I prefer citric acid because, unlike the first two options, it does not give a noticeable and pronounced aftertaste.
Of all the preparations for the winter, tomatoes in their own juice are eaten especially quickly. The sweet and salty taste of tomatoes will be loved by all household members, without exception, and the preparation will quickly become a regular dish.
A winter snack can be prepared using several recipes, and for each method the finished product is just to die for.
Recipes for tomatoes in their own juice for the winter
Since the recipes call for canning tomatoes in juice, it must be prepared in advance. Tomatoes with fleshy pulp and a sweet taste are selected for juice. Juice can be obtained by twisting the fruits in a blender or using a juicer. Then the juice is brought to a boil and cooked for another 20-30 minutes. Add salt and pepper to taste. Next, they begin to prepare the tomatoes, using the most delicious cooking methods.
With vinegar
Vinegar helps increase the shelf life of the snack up to one year and gives it a refreshing sourness that will dilute the sugary taste. The amount of vinegar can be adjusted as desired.
- tomatoes – 1-1.4 kg;
- freshly brewed tomato juice;
- 1 tbsp. 6-9% vinegar;
- 1 tbsp. salt;
- 5-6 garlic cloves;
- 3-4 black peppercorns;
- 1 tbsp granulated sugar.
Preparation:
Place black peppercorns in a clean, dry jar. The stalk is removed from the fruit. The garlic is cut into 4-5 parts and part of the clove is inserted into the place from which the stalk was removed.
The skin of the tomatoes is pierced in 2-3 places with a thin needle or toothpick so that they are salted faster. Transfer the fruits into containers without pressing on the pulp.
Add the specified amount of salt and sugar to the pan with freshly brewed juice, stir until completely dissolved and boil for 3-5 minutes, add vinegar.
Pour the juice and spices into the contents of the jar and place in the microwave to heat for 5-6 minutes. Then the container is rolled up with a lid and allowed to cool, after which it is stored in a cool room.
This simple canning method takes little time and doesn't require many ingredients. You can start cooking right away.
If you don’t have 6-9% vinegar at home, use concentrated acetic acid. A 70% acid solution must be diluted with water in a ratio of 1:10. The diluted mixture can be used in cooking.
Tomatoes in their own juice for the winter, sliced
For variety, the snack can be made not only from whole fruits, but also cut into beautiful slices. An unusual interpretation allows you to use fruits of a wide variety of shapes for cooking.
- 1-1.5 kg of tomatoes;
- 0.8-1 liters of tomato juice;
- 1 tbsp. Sahara;
- 1 tbsp. salt;
- 1 tbsp. vegetable oil;
- ½ tsp. ground black pepper;
- 2-3 peas of cloves.
Preparation:
Tomato fruits are washed well under water and the stalk is cut out. Then cut the tomato into 3-4 parts so that the seed chamber remains on the slice. The slices are transferred to prepared containers and sprinkled with cloves.
Bring the juice to a boil, add salt and sugar and add vegetable oil. Pour the mixture into the container to the very top and cover with a lid.
Pour 3-4 liters of water into a large saucepan and place the jar with the preparation. The jar should be in water for most of its volume - up to the shoulders. Turn on the heating and carry out sterilization for 10-15 minutes. Then roll up the container with a lid and keep it at room temperature for another 5-6 hours.
The preparation can be tried after 6-8 weeks. The longer it sits in a cool place, the richer and brighter its taste will be.
With horseradish and garlic
To add piquancy to the preparation, horseradish is sometimes used in cooking. It will add a tart aroma and spicy notes to the appetizer.
Ingredients:
- tomatoes – 1-1.2 kg;
- tomato juice 0.8-1 l;
- 1 tbsp. Sahara;
- 1 tbsp. salt;
- 1 tbsp. vegetable oil;
- horseradish root, 2-3 pcs.;
- garlic cloves - 4-5 pcs.
Preparation:
Wash the tomatoes and prick the skin 2-3 times on opposite sides. Transfer the fruits into containers. Horseradish root and garlic cloves are cut into large pieces and placed between the tomatoes.
Boil tomato juice in a saucepan; if it starts to thicken, you can add a little water. Add sugar, salt and butter to it.
Pour juice over the fruits and cover loosely with a lid.
The jars are placed in an oven preheated to 100 degrees and with the door open, the workpiece is sterilized for 5-10 minutes. Without waiting for it to cool, take out the containers and screw the lids on tightly.
The sample is taken after a month. It is easy to remove the tomatoes from the jar with a tablespoon; before serving, pour the sauce over the tomatoes. You can sprinkle them with fresh chopped herbs.
Attention!
Disposable lids work well for rolling. They are airtight, and the workpiece will last a long time if storage conditions are met.
Tomatoes in their own juice without peel
If you want the tomatoes to literally melt in your mouth, you need to remove the skin from them in advance. This can be done in the following way: shallow cuts 2-3 centimeters long are made on the fruit near the stalk. Tomatoes are dipped in boiling water and kept for 30-40 seconds, then cooled under water and the skins are peeled off.
Ingredients:
- tomatoes – 1-1.2 kg;
- tomato juice – 1 l;
- 1 tbsp. salt;
- 1 tbsp. Sahara;
- 1 tsp 6% vinegar;
- 2-3 cloves of garlic;
- ½ tsp. ground black pepper.
Preparation:
Remove the skin from the tomatoes and place them in rows in a jar.
Pour the juice into the pan, bring to a boil, skim off the foam. Then dissolve sugar and salt in it and mix. Finely grate garlic into the juice, add black pepper and add vinegar.
The hot mixture is poured into the container with tomatoes to the top and the workpiece is sterilized for 5-7 minutes.
Tomatoes without skin have a delicate taste, and they can be easily removed from the jar - they do not wrinkle and still keep their shape.
Tomatoes in their own juice "You'll lick your fingers" without vinegar
Vinegar can be excluded from the ingredients or replaced with citric acid. It acts as a preservative and promotes long-term storage. To ensure that the snack lasts for more than one year, you can add more salt.
- tomatoes - 2-2.5 kg;
- 3 tbsp. salt;
- 3 tbsp. Sahara;
- 1 tbsp. vegetable oil;
- ½ tsp. citric acid;
- 3-4 cloves of garlic;
- 3-4 dill umbrellas;
- red pepper - on the tip of a knife;
- tomato juice - 1 l.
Preparation:
The tomatoes are pierced with a needle and placed loosely in the jar, dill and garlic cut into slices are placed between them.
Heat the tomato juice and add spices and citric acid to it. Pour the mixture into a jar. The container is sterilized in the microwave or oven for 8-10 minutes.
Before serving, you can boil or fry the potatoes with the tomatoes. Stewed cabbage and a variety of vegetable pickles go well with the appetizer.
Finger-licking tomatoes in their own juice without sterilization
In order not to waste extra time on sterilization, you can add more vinegar and salt to the preparation. Then the snack will last longer - at least a year.
- tomatoes – 1-1.2 kg;
- tomato juice – 1 l;
- 2-3 peppercorns;
- 1.5 tbsp. vinegar 6%;
- 2-3 bay leaves;
- 1.5 tbsp salt;
- 1 tbsp. Sahara;
- a pinch of red pepper;
- 3-4 cloves of garlic.
Preparation:
The tomatoes are washed, the stalk is cut out and placed in a sterilized container. When placing the fruits, add bay leaves with garlic and peppercorns between them.
Boil tomato juice, add vinegar, pepper, salt and sugar. Turn off the heat and fill the contents of the jar to the top with the hot mixture. While the snack is still hot, quickly screw the lids on and turn the jars over until they cool. Then the container with the workpiece is removed for storage.
Attention!
Instead of dry red pepper, you can use fresh chili pepper. It is added at your discretion, taking into account the spiciness of the ingredient.
There are no problems with cooking, but there are several nuances that can affect the quality of the finished product:
- Miniature tomatoes with a diameter of no more than 6-7 centimeters are suitable for pickling. You can use cherry tomatoes and similar varieties.
- Tomato juice can be replaced with tomato paste: first dilute it with water in a ratio of 1:2. If the mixture turns out to be very liquid, it should be boiled over medium heat.
- The container for storing the workpiece must be clean. The jars are washed in advance with soda or salt, then calcined in the oven or sterilized over steam for at least half an hour.
- You can store packaged snacks at a temperature of 10 to 20 degrees Celsius. You should not keep jars at home in a warm place. The optimal storage space is a basement, cellar, closet, pantry, dark closet with lockable doors, or refrigerator.
Tomatoes in their own juice are a favorite dish for many gourmets. The memorable taste and vegetable aroma awaken the appetite so much that the preparation will be immediately eaten without leaving a trace.
Tomatoes in their own juice are a very tasty preparation for the winter. Appetizing, juicy tomatoes are perfectly complemented by aromatic, refreshing juice. The appetizer is good as an addition to main courses, and is also used for making pizza, soup, sauces and gravy. Any housewife, trying to cook tomatoes in this way, uses the chosen recipe year after year.
To prepare tomatoes in their own juice, select fruits that are identical in size, elastic, without cracks or damage. When canning as a whole, it is better to take medium or small tomatoes; for canning in slices, you can take medium and large vegetables. They are washed in running water and placed in a colander to dry. After drying, they are ready for preservation.
The best recipes for tomatoes in their own juice for the winter
Tomatoes in their own juice can be prepared in several ways. Any of the recipes for this winter preparation have their own flavor and are liked by everyone without exception. Tomatoes in their own juice are an excellent addition to meat and fish dishes, and you can simply drink the aromatic, tasty juice or use it to prepare various sauces and dressings.
Ingredients:
- 2.5 kilograms of tomatoes;
- 1 liter of tomato juice or 1.5 kilograms of fruit for juice;
- 3 tablespoons sugar;
- 3 tablespoons salt;
- 2 grams of ground red pepper;
- 0.5 teaspoon of citric acid or 2 tablespoons of 6% wine or apple cider vinegar;
- 1 tablespoon vegetable oil;
- 4 dill umbrellas;
- 4 cloves of garlic.
Preparation:
The tomatoes are pierced with a needle or a toothpick and placed tightly in sterilized jars (they are sterilized in the oven for 10 minutes), garlic cut into slices and dill umbrellas are placed between them.
To prepare tomato juice, sweet, fleshy fruits are taken. To obtain juice, peel the tomatoes. To do this, place tomatoes in a saucepan with hot water in portions for 2 minutes. Then they are taken out and sent into cold water. The peel is then easily removed from the surface of the fruit.
Tomatoes are cut into slices and passed through a juicer, meat grinder or crushed with a blender. When using a meat grinder or blender, the juice can be strained through cheesecloth or a sieve if desired.
The prepared juice is poured into an enamel pan. It is put on fire, when boiling, salt, sugar, pepper, and vegetable oil are added. After boiling, it is cooked for 10 minutes; citric acid or vinegar is added before turning off. During cooking, the foam that appears is removed using a slotted spoon.
The finished drink is poured into cans of tomatoes. The jars are covered with sterile lids and placed in a pan for sterilization. The bottom of the container is lined with cloth or gauze. Hot water is poured into the pan up to the hangers of the jars.
Sterilization lasts 15 minutes. Then the jars are removed from the pan with tongs, sealed with lids, placed upside down and wrapped in a blanket until they cool. Cooled jars go to the pantry.
Ingredients:
- 5 kilograms of tomatoes;
- Tomatoes for juice or 3.5 liters of prepared tomato juice;
- Salt - to taste.
Preparation:
The jars are washed and steamed in the oven or microwave. The lids are doused with boiling water.
Tomatoes for juice are passed through a meat grinder. The juice is heated in a pan, salt is added. After boiling, it takes 3-5 minutes, after which the fire is turned off.
Tomatoes are placed in jars. They are poured with boiling water, covered with lids and left to stand for 10 minutes. The water is drained. The tomatoes are poured with boiling tomato juice and the lids are screwed on. The jars are placed upside down under the blanket until they cool completely. After which they can be sent for storage.
Tomatoes in their own juice without vinegar: video
Ingredients:
- 2 kilograms of soft, large tomatoes for juice;
- 2 kilograms of dense fruits;
- 5 tablespoons of salt;
- 6 tablespoons sugar;
- 8 peas of allspice;
- 3 tablespoons 6% wine or apple cider vinegar.
Preparation:
Metal canning lids are placed in boiling water for 5 minutes.
Sterilized jars are filled to the top with tomatoes. Large tomatoes are scalded with boiling water and cooled under running cold water. The fruits are peeled and minced through a meat grinder. Salt, sugar and allspice are added to the juice. The pan is set on fire. After boiling, the juice is simmered over low heat for 10-15 minutes. When cooking, the foam that appears is removed.
While the juice is being prepared, boiling water is carefully poured into the jars of tomatoes. The jars are covered with lids and left to stand for 10 minutes. The water is drained and the procedure is repeated again.
Then pour a tablespoon of vinegar and hot tomato juice into each liter jar. The container is screwed on with a lid and cooled upside down under a blanket. The cooled cans are sent to the cellar or pantry.
Tomatoes for the winter in their own juice without sterilization and without vinegar: video
Ingredients:
- 5 kilograms of tomatoes;
- 2 tablespoons salt;
- 2 tablespoons of sugar.
Preparation:
3 kg of peeled tomatoes are minced and boiled for 15 minutes, salt and sugar are added.
2 kilograms of medium-sized, dense, washed tomatoes are cut, placed in a pan and poured with boiling water. Cover the container with a lid and leave for 20 minutes.
The skin is removed from the tomatoes. They are placed 2/3 full in sterile jars and filled with boiling juice. The jars are twisted and wrapped in a blanket (upside down) until they cool completely.
Tomatoes in their own juice. The easy way: video
Ingredients:
- 4 kilograms of tomatoes;
- 1 tablespoon of apple cider vinegar per liter of juice;
- 1 tablespoon of salt per liter of juice;
- 4 tablespoons of sugar per liter of juice;
- a pinch of cinnamon;
- 6 buds of cloves.
Preparation:
Tomatoes for juice (2 kilograms) are blanched in boiling water for 3-4 minutes, then cooled in cold water. The skin is removed from the fruit. Peeled tomatoes are cut into slices and placed in a saucepan and crushed with a blender. Salt and sugar are added to the tomato mass. The pan is placed on the fire. The juice is brought to a boil. When boiling, the heat is reduced and the juice boils for 20 minutes.
Wash tomatoes are pierced in the stem area with a toothpick to a depth of 1 centimeter. The tomatoes are packed tightly into sterilized jars. The tomatoes are poured with boiling water and left for 10 minutes. After 10 minutes, the water is poured into the pan, brought to a boil, boiled for 3 minutes and poured into the jars again for 2-3 minutes. Small tomatoes do not need to be refilled.
The water is drained and the tomatoes are immediately filled with boiling juice right up to the neck. There should be no air left in the jar!
The container is sealed with lids, turned upside down, wrapped in a blanket and left for a day until it cools completely.
Ingredients:
- 5 kilograms of tomatoes;
- 3 onions;
- head of garlic;
- 3 bell peppers;
- 3 tablespoons salt;
- 5 heaped tablespoons of sugar;
- 1.5 tablespoons of citric acid;
- 4 bay leaves;
- 4 currant leaves;
- 4 sprigs of dill or parsley;
- 24 peas of pepper mixture;
- 8 buds of cloves.
Preparation:
Sprigs of parsley or dill, currant leaves and bay leaves are placed in sterilized jars. Place peppers cut in half, garlic sliced into slices, cloves and a mixture of peppers into each jar. For spiciness, you can take additional chili pepper, seeded.
3.5 kilograms of tomatoes are cut from the bottom and dropped into boiling water. After 10 minutes they are taken out and the skin is removed from them. Peeled tomatoes are cut in half or into 4 parts and sent to jars.
1.5 kilograms of soft tomatoes are randomly chopped and combined with a chopped onion. Tomatoes and onions are pureed using a blender.
The pan with the resulting mass is put on fire, sugar, salt, and citric acid are added. You can add a pinch of cinnamon to the juice to taste. The drink boils for 5 minutes. Any foam that appears is removed with a slotted spoon.
Boiling juice is poured over the tomatoes and covered with lids. The jars are placed in a saucepan with water. Tomatoes in their own juice are sterilized for 7 minutes.
The finished pieces are sealed with lids, turned upside down, wrapped in something warm until they cool down, and then sent for storage.
Ingredients:
- 4.5 kilograms of cherry tomatoes;
- 4 kilograms of soft tomatoes for juice or 3.5 liters of ready-made juice;
- 90 grams of salt.
Preparation:
Cherries are sorted by degree of ripeness. The soft and ripe ones are used for juice, and the strong ones are sent to jars.
Soft tomatoes are passed through a meat grinder and ground through a fine sieve. The juice is poured into a saucepan, salt is added and put on fire. The juice is constantly stirred. Any foam that appears is removed with a slotted spoon. The juice is boiled until the foam disappears completely.
Firm tomatoes are placed in a colander and immersed in boiling water for 2 minutes. Then cool in cold water. The skin is removed from them. The prepared tomatoes are packed tightly into jars. They are filled with hot (80 degrees) juice and covered with boiled lids.
The jars are placed in a pan with warm water. After the water boils, 10 minutes are detected. Then the jars are removed from the boiling water, rolled up, and turned over with the lid down. After cooling, the workpieces are sent for storage.
Tomatoes are one of the most favorite preparations for everyone who preserves them for the winter. Every housewife has several proven recipes that are used year after year. Having cooked tomatoes in their own juice only once, any of the above recipes will be on par with others previously used, or completely replace them.
In this article you will find recipes for preparing tomatoes in slices for the winter. This method of cutting tomatoes is the most capacious in terms of canning mass than canning. In winter, you open the jar, take a chopped tomato with a fork and put it in the second dish or directly in your mouth.
There are many ways of canning. Today I will focus on preparing tomatoes in slices.
By showing interest in the recipes presented for reading and exploring, you will be able to choose those that preserve the nutrients, taste and aroma of the product.
Tomatoes for the winter, sliced without vinegar
Find out a recipe for tomatoes wedges without vinegar that I really like.
For one liter jar we need:
- tomato slices (tomato in half)
- 1 teaspoon salt
- 1 teaspoon sugar
- bulb onions
- peppercorns
Preparation:
Place onion, cut into half rings, at the bottom of the prepared liter jar.
Place the tomato slices cut side down to the very top.
Fill all other jars in the same way.
In each jar we put a few black peppercorns, one teaspoon of salt and sugar.
Pour cool water into each jar
Place a cloth on the bottom of the pan and place all the jars.
Cover the jars with lids.
And pour water from the tap up to the hangers of the jars. Turn on the heat, bring the water in the pan to a boil, reduce the heat and sterilize at low simmer for 40 minutes.
After the time has passed, remove the jars from the pan and screw the lids on tightly. Turn the jars over and wrap them until they cool completely.
Delicious winter tomatoes sliced with gelatin
To fill you will need:
- for 1 liter of water
- 1.5 tbsp. spoons of salt
- 5 tbsp. spoons of sugar
- 1 teaspoon gelatin
- 1 tbsp. spoon 30% vinegar
Preparation:
- Gelatin must first be stirred in a small amount of cold water and then poured into hot water.
- Place a sprig of parsley and 1 umbrella of dill at the bottom of a liter jar.
- Medium-sized tomatoes, cut in half and placed in rows in jars.
- Combine all the filling ingredients together, boil, stirring, and pour into the cans of tomatoes.
- Place the sterilized jars in a saucepan or basin for 10 - 15 minutes.
- When finished, roll up the lids on the jars.
The recipe is super delicious and you drink up all the brine.
Finger-licking tomato slices for the winter - video recipe
We will need for 2 liter jars:
- Tomatoes – 1 kg
- Garlic - 6 cloves
- Onions - 2 pcs.
- Parsley and dill
- Hot pepper - to taste
- Vegetable oil - 2 tbsp. spoons
- Bay leaf - 4 pcs.
- Black peppercorns and allspice - 1 teaspoon each
- Marinade for 1 liter of water: salt = 1 tbsp. spoon, sugar = 3 tbsp. spoons, vinegar 9% = 50 ml
Preparing the recipe:
You looked and learned a very tasty recipe for canning tomatoes for the winter with onions, garlic and herbs.
Tomato halves for the winter - in a 3 liter jar
We will need for a 3 liter jar:
- Tomatoes
- 1 - 2 small onions
- 5 - 6 peppercorns
- For the brine: 1 tbsp. spoon of salt, 1 tbsp. spoon of sugar, 1 tbsp. spoon of table vinegar, 1 tbsp. spoon of vegetable oil
Preparation:
- Place coarsely chopped onion and peppercorns in a 3-liter jar, then place the tomato halves.
- Add salt, sugar and pour boiling water, but not to the brim.
- Close the jar with a lid and pasteurize for 15 - 20 minutes.
- Then add table vinegar and vegetable oil. Roll up immediately.
It turned out to be a wonderful and ready-made snack in jars with onions.
Dessert tomatoes for the winter - in liter jars
What you will need for the marinade:
- 0.5 liters of water
- 1 teaspoon salt
- 3 teaspoons sugar
- 1 - 2 bay leaves
- 2 - 3 black peppercorns
- 3 - 4 pcs. carnations
- cinnamon (a little)
Preparation:
- Place all the ingredients for the marinade together in a saucepan and boil for 3 minutes, cool.
- Then we strain. Add 3 tbsp to the marinade. spoons of 6% vinegar and 1 teaspoon of sunflower oil.
- Place washed and sliced tomatoes into clean liter jars, place a slice of onion on top, pour in the marinade, cover with lids and sterilize for 5-10 minutes.
- Roll up the lids.
Happy winter preparations to all blog readers!
