Canned peeled tomatoes: 2 delicious recipes in tomato juice for the winter

In the summer, during the period of vegetables and fruits, housewives prepare conservation. Vegetable products are marinated, frozen for further use in winter. A blank of canned peeled tomatoes is used as an appetizer, dressing in the first and second courses, for cooking scrambled eggs with tomatoes. The peculiarity of the preparation of the dish is that you need to remove the skin from the fruit.

Features of cooking peeled tomatoes in tomato juice for the winter

There are many ways to preserve peeled tomatoes using simple and original recipes. Any fruit is suitable for cooking, regardless of variety, size, appearance. The technology is simple and suitable even for novice housewives.

Before canning, tomatoes are sorted out, fruits with a dense structure and regular shape are selected. The most ripe of them are left for tomato juice. Various spices are prepared for dressing: s alt, sugar, acetic acid, favorite seasonings.

Required Ingredients

For canning, choose medium-sized tomatoes that will easily pass through the neck of the jar. The fruits should be sweet, firm, with a firm skin.

The sorted tomatoes must be separated from the stalks and washed well. Small tomatoes are cooked whole, not cut into slices.

Depending on the selected recipe, prepare the ingredients. For the preparation of tomatoes in their own juice, high-quality fruits are used. You can simply pour them with prepared brine. The taste can be made sweet-spicy, with pepper and garlic.

How to select and prepare food?

For canning tomatoes, only the best specimens are selected. It is advisable to select fruits of the same size. The peeling process does not take much time. Thoroughly washed vegetables are placed in a colander, then dipped in a container of hot water (95 degrees).

Leave vegetables like this for a couple of minutes, then pull out and place in cold water. After the peel is easily removed with a knife or hands.

How to make "skinless tomatoes" in a tomato marinade?

Cooking tomatoes this way takes less time than the classic vegetable canning recipe.

With vinegar

The list of products is based on 1 two-liter jar.

Ingredients:

• 2 kilos of tomatoes;
• 1 tablespoon s alt;
• 1 tablespoon 9% vinegar;
• black pepper - 2 peas;
• garlic - 2 cloves;
• 1 tablespoon granulated sugar;
• 1 liter of clean water.

Cooking process:

1. Vegetables are sorted out, ripe and dense fruits are placed in one plate, softer specimens in another container. Ripe vegetables are passed through a meat grinder or chopped in a blender. The finished consistency is ground through a sieve to remove the remaining skin and seeds from the resulting juice.
2. Selected whole vegetables are washed, placed in boiling water, then in cold water. Peel off.
3. Vegetables without peel are tightly placed in sterilized jars. Garlic, peppercorns are added at the same time.
4. Tomato juice is placed in an enamel bowl, put on the stove. The contents are brought to a boil. Seasonings, spices, table vinegar are added. Mix well and fill jars with it. Cork glass containers with vegetables in their own juice with lids.
5. Banks are turned upside down. They wrap the container with blankets and put it away for storage.

This recipe does not require any herbs, dill and bay leaves. It is ideal to use the fruits of the cream variety, small size.

No Vinegar

Instead of acetic acid, you can use horseradish root. It will keep the workpiece for a long time, give the dish a piquant taste. To prepare a delicious recipe for skinless tomatoes, you will need the following ingredients:

• 2 kilos of tomatoes;
• 1.5 liters of tomato juice;
• 2 tablespoons granulated sugar;
• 1.5 tbsp s alt;
• spice to taste.

Cooking process:

1. Spices are placed at the bottom of the prepared jar: garlic, peppercorns, herbs and spices.
2. Prepared vegetables are placed on top of the seasonings.
3. Soft fruits are cut into slices, boiled, s alt and sugar are added. Strain and fill jars.
4. Sterilize 20 minutes, seal.

Marinated vegetables are put away for storage. This recipe is great for those who don't like spending time in the kitchen.

Terms and conditions of storage

Canned tomatoes in their own juice are stored in a cool place for no more than 1 year. An open jar is stored in the refrigerator, the shelf life of such tomatoes is 30 days.

Tomatoes cooked without skins are juicy and tasty. This preparation is convenient to use for cooking tomato dishes. A simple snack with an unusual taste and aroma. If the cooking steps are followed, even an inexperienced hostess will be able to get a quality dish that will be appreciated by relatives and friends.

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