Tomato for the winter: a simple recipe and home cooking rules

The taste of homemade tomato paste is nothing compared to store-bought, which is often made from low-quality raw materials. It is rich, natural, and the pasta itself is an excellent dressing for stewing cutlets, meat or cooking borscht, as well as various sauces. There is a simple and proven recipe for harvesting tomatoes for the winter.

Features of cooking twisted tomatoes for the winter

The cooking process itself is not difficult, but it takes a lot of time from the hostess. Cooking takes 120-180 minutes, depending on the recipe. When cooking a tomato, it is necessary to stir the boiling mass regularly.

Selection and preparation of vegetables

When selecting vegetables for preparing tomatoes for the winter, the variety does not play a special role. But tomatoes should be fleshy, with a pronounced taste and rich color.

And, of course, all vegetables should not be spoiled, rotten - this will significantly worsen the taste of the future product. When choosing pink tomatoes, the paste will turn out to be a light, inexpressive color, it is desirable to process them together with red tomatoes. Before processing, they are cut into pieces.

How to prepare the container before starting the process?

Jars for seaming twisted tomatoes are pre-washed well and then sterilized. Use a microwave oven. Water is poured into the container at the bottom, 2-3 liter bottles are placed on their side and the oven is turned on for 3 minutes.

Jars can also be prepared by roasting in the oven for 10 minutes or steaming over a saucepan.

How to cook a tomato for the winter at home?

In order to process tomatoes at home, use a juicer, meat grinder, sieve or food processor. The rest of the ingredients depend on the recipe the chef chooses to prepare.

Tomato paste on the stove

Preparing pasta is a simple but relatively long process. Most of the time is taken directly by cooking.

Ingredients:

• meaty tomatoes - 4 kilograms;
• large onion - 2 pieces;
• sugar - 1 cup (250 milliliters);
• vinegar (9%) - 4 tablespoons;
• black pepper - 8 peas;
• fresh garlic - 4-5 cloves;
• s alt - 2 heaped teaspoons.

Cooking process: tomatoes and peeled onions and garlic are passed through a meat grinder, then poured into a saucepan and put on a slow fire. It is necessary to cook, stirring occasionally, for 2-3 hours.

The readiness of tomato paste is determined by its density, most of the moisture should evaporate from it. Check by dropping a tablespoon into it. If it doesn't fall, then it's time to add the rest of the ingredients (sugar, s alt, vinegar and pepper).

After boil for another 5-10 minutes, stirring constantly.

Then the finished product is poured into sterilized jars and closed with lids. The roll is turned over, placed on lids, wrapped in a blanket or blanket, and after cooling it is stored.

Pepper Bulgarian tomato without sterilization

Bulgarian pepper is often added to tomato juice to thicken the consistency and originality of taste. Peppercorns are put mashed, cut into pieces and even whole. Tomatoes are used both red and yellow (3 kilograms), and half as much pepper (1.5 kilograms), and 300 grams of plums and sour apples are also added.Sugar and s alt are added according to taste preferences. Everything is boiled for 15 minutes, then poured into jars, which must be closed with lids.

Stoneless

Many people do not like tomato rolls with pits that are difficult to separate when using a meat grinder or blender. But there is a special and simple recipe that solves this problem. Making a tomato is not difficult: take 1.5 kilograms of tomatoes, add s alt to taste.

Then the tomatoes are twisted in a meat grinder, and then they are ground 1 time through a sieve with large cells and 1 time through a sieve with small ones.

The resulting mass is poured into a saucepan, put on fire and brought to a boil. After boiling, it is necessary to cook for 10 minutes, until the foam disappears. Ready juice is poured into sterilized jars. Tomatoes boiled in this way retain their beneficial properties. This juice is used in the preparation of various dishes or consumed on its own.

No cooking

The general principle of cooking a tomato without heat treatment is the use of hot spices, pepper, mustard, as well as s alt and vinegar. They do not allow preservation to deteriorate during storage.

Ingredients:

• tomatoes - 6 kilograms;
• sunflower oil - 600 milliliters;
• onion - 1 kilogram;
• garlic - 1 large head;
• table vinegar (9%) - 250 milliliters;
• sugar - 100 grams;
• s alt - 150 grams;
• water;
• potted black pepper, bay leaf and cloves to taste.

First, marinade is cooked on the stove: s alt, sugar are added to the water and brought to a boil. The tomato is cut into rounds, the garlic is chopped, and the onion is cut into rings. The crushed ingredients are put in a jar and mixed together, and the spices are poured on top.Then the vegetables are poured with hot marinade and sterilized for 10 minutes in a water bath. At the end of processing, add oil, vinegar, then you can tighten the lids.

With carrots and onions

Delicious and nutritious to cook tomatoes with carrots and onions for the winter. Tomatoes are passed through a meat grinder, poured into a saucepan and boiled, adding s alt, sugar and pepper for 5 minutes. Then add chopped onion and grated carrots. All this must be cooked for another 5 minutes, stirring occasionally. At the end, grated garlic is added, and you can roll it into jars.

With garlic

Tasty and he althy, as a sauce or seasoning, cook a tomato with garlic for the winter. Tomatoes must be twisted through a meat grinder, then poured into a saucepan and, bringing to a boil, s alt and add sugar. You need to boil for 5 minutes, adding garlic, bay leaf and black pepper. Hot tomato must be poured into jars, and can be closed with lids.

With celery

For cooking, take 1 kilogram of tomatoes, 3 stalks of celery, a tablespoon of s alt and a teaspoon of ground pepper. It is not difficult to make it: juice is squeezed out of tomatoes, poured into pots and brought to a boil. Then chopped celery is added; the tomato should boil again. After it is whipped with a blender into a homogeneous mass, s alt, pepper are added and allowed to boil a third time. Then the juice must be poured into jars and sealed with lids.

With citric acid per liter jar

You can also prepare a spicy, sour tomato for the winter, using citric acid instead of vinegar. For a liter jar, take 600-700 grams of tomatoes, 1 teaspoon of s alt, 1 teaspoon of sugar and a third of a teaspoon of citric acid.

Tomatoes are ground and poured into a saucepan. After boiling, add s alt, sugar, citric acid and cook, stirring constantly, for another 7-10 minutes.

After poured into jars, which can be immediately twisted and after cooling removed for permanent storage.

How to properly store blanks?

Opened jars of tomato paste can be stored in the refrigerator for no more than a month, otherwise it will become moldy. In the freezer, as well as in sealed packaging, the shelf life is up to 1 year, without loss of product quality.

Rolled jars are perfectly preserved in a cool, dark place (cellar, basement), it is possible to use a home pantry.

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