Tomatoes in tomato paste for the winter: top 15 recipes for home preservation

Among the vegetable preservation, which is harvested for the winter, tomatoes marinated in tomato paste, juice, marinade and other fillings are popular. Thanks to the use of various seasonings and spices, tomatoes with unusual and different tastes are obtained. Of considerable importance for obtaining high-quality and tasty preservation is the right choice of vegetables and additional products.

Principles of cooking tomatoes in tomato sauce

When preserving tomatoes in tomato sauce, instead of the classic marinade, juice, fresh tomato sauce or canned tomato paste is used. Such a blank is universal, it uses the fruits and sauce completely.

Selection and preparation of tomatoes

For harvesting, fresh, dense fruits of medium size are selected. To prepare the sauce, tomatoes of any size and shape are suitable, the main thing is that they do not rot and spoil.

How to prepare the container?

Glass containers after thorough washing are sterilized in the usual way. You can fry in the oven, steam over boiling water, use the microwave.

Processing methods

Tomatoes can be harvested in filling in jars from one to three liters, with or without sterilization, but covering the preservation with something warm until it cools.

Classic recipe

The preparation according to the classic recipe does not contain additional seasonings and spices, which makes the fruits retain their fresh taste.

Ingredients:

• 700 grams of small, firm tomatoes;
• 100 grams of tomato paste;
• dessert spoon of s alt;
• as much sugar;
• 20 milliliters of vinegar.

Put the fruits in a container. To pour into tomato paste, pour 1.5 cups of water. The juice is mixed with s alt and sugar, boiled for 8 minutes, vinegar is poured in. Pour the sauce over the tomatoes, seal tightly, wrap.

Quick way without sterilization

Canned tomatoes according to this recipe are tasty, fragrant, and cook quickly.

Required products:

• 1.5 kilograms of tomato;
• 300 grams of tomato paste;
• 1.5 tbsp s alt;
• 2 faceted shots of sugar;
• 3 different peppercorns each;
• 2 bay leaves.

Fruits in jars are poured with boiling water, heated for 8 minutes. Put the rest of the ingredients into the drained liquid, cook for 3 minutes. Pour sauce over vegetables, twist, cover until morning.

No Vinegar

Preparing pickled tomatoes without skins.

Ingredients:

• 2.5 kilograms of tomato;
• 200 grams of tomato paste;
• 1.5 liters of water;
• 30 grams of s alt;
• 25 grams of sugar.

Free the fruit from the skin. Mix the pasta with water, add s alt and sugar, let it boil. After that, the peeled tomatoes are lowered for 30 seconds, transferred to a sterile container, poured with sauce. Corked canned food is covered with a blanket for a day.

With dill and cloves

Dill with cloves and bay leaves are perfectly combined in the preparation.

The following products are taken for seaming:

• 7 kilo tomato;
• liter of tomato paste;
• a pair of dill bushes with seeds;
• 9 carnation buds;
• laurel leaf;
• a glass of sugar;
• 1.5 shots of s alt.

You can spin the tomatoes using the classic recipe. In the process of cooking, spices are laid when cooking the sauce. Dill is put together with tomatoes.

With gelatin

The blank will surprise with its taste and complement the festive table.

The following products are needed:

• a kilogram of small tomatoes;
• 60 grams of tomato paste;
• 0.5 glasses of sugar, s alt each;
• bag of gelatin;
• a third of a glass of vinegar;
• liter of filtered water.

Pour a little water into the gelatin, stand for 10 minutes to swell. The fruits are put in a container.

The diluted paste, s alt, sugar, vinegar are gradually introduced into the gelatin, heated, but not boiled. The fruits are poured with sauce, sterilized for 10 minutes. Clogged.

Spicy tomatoes in tomato sauce

Spicy sauce is used in the preparation of first courses.

Ingredients:

• 4 kilograms of firm tomatoes;
• 1.5 liters of tomato paste;
• 4.5 liters of purified water;
• 3 hot peppers;
• bay leaf;
• 90 grams coarse s alt;
• 30 grams of sugar;
• 25 milliliters of vinegar.

Diluted tomato s alt, add sugar, finely chopped pepper, bay leaf. Boil the sauce for 7 minutes, pour in the vinegar, cook for a couple more minutes.

The fruits are distributed in jars, poured with water for seven minutes. After the liquid is poured, the jar is filled with boiling sauce. Cork. The blockage is wrapped in a blanket. A day later they are removed for storage.

With currant leaves

The classic recipe is used for canning. When cooking the sauce, a few currant leaves are added. When pouring the finished sauce into jars, it is necessary to remove the currant leaves.

With cinnamon and cloves

Tomatoes are peeled. Half a cinnamon stick, 5 clove buds, 3 allspice peas are placed in a bag made of gauze.

Pasta is diluted in one liter of water, s alt, sugar are added, gauze bag is immersed. Filling is prepared for 15 minutes. After the spices are removed, tomatoes are poured with spicy sauce. Cork. The twist should be under a warm blanket until it cools completely.

Sweet tomatoes in tomato paste

This recipe will appeal to lovers of very sweet tomatoes.

You will need the following ingredients:

• 2 kilograms of tomato;
• 4 cloves of young garlic;
• dessert spoon of s alt;
• a glass of sugar;
• 200 grams of tomato paste;
• 1.5 liters of spring water.

Fruits with whole cloves of garlic are placed in a container, pour boiling water. The paste is mixed with water, sugar, s alt are added. Boil 3 minutes. The liquid is drained, the filling is poured into the heated fruits. Capped.

With celery

To cook tomatoes with celery, you need to use the recipe for sweet tomatoes with tomato paste. During cooking, a bunch of celery is placed in the sauce, which is then removed.

With green tomatoes

The workpiece can be made not spicy by replacing hot pepper with bell pepper.

Required products:

• a kilo of small green tomatoes;
• 500 ml filtered water;
• 90 grams of tomato paste;
• 2 hot peppers;
• a teaspoon of s alt;
• a third cup of sugar;
• 4 cloves of garlic;
• 15 grams of vinegar.

Tomatoes are cut in half, put in a bowl for cooking. Pour the pasta diluted with water, s alt, pour sugar. Add chopped garlic and pepper. The appetizer takes 12 minutes to prepare. Pour vinegar, let it boil. The workpiece is distributed among the banks. Clogged.

With garlic

The blank is made without sterilization.

Ingredients:

• kilogram of tomatoes;
• garlic head;
• 150 grams of tomato paste;
• a third of a glass of coarse s alt;
• a third cup of sugar;
• 2 bay leaves.

Cook the recipe "Sweet Tomatoes in Tomato Paste".

With horseradish and bell peppers

The workpiece is sharp, with a long shelf life.

Required components:

• 1.5 kilograms of dense tomatoes;
• 500 grams of tomato paste;
• 150 grams each of carrots, bell peppers;
• 100 grams of grated horseradish;
• a small bunch of parsley;
• 100 grams of garlic;
• 60 grams of non-iodized s alt;
• 150 grams of fine sugar.

Parsley and tomatoes are placed in a jar. Pour boiling water over vegetables for fifteen minutes. The drained liquid is replaced with sauce.

Lettuce peppers, horseradish, carrots with garlic are passed through a meat grinder. The tomato is diluted with a glass of water, mixed with vegetable gruel. Pour s alt with sugar, cook for ten minutes, removing the foam. Tomatoes in a spicy filling are hermetically screwed.

Tomatoes stuffed with garlic and greens, filled with tomato juice

For spiciness, you can add hot peppers to the filling.

You will need:

• kilogram of tomatoes;
• liter of tomato juice;
• head of young garlic;
• bunch of parsley;
• a quarter glass of vinegar;
• 150 grams of fine sugar;
• 30 grams of s alt;
• laurel leaf;
• 3 allspice peas.

The fruits are cut to the stalk. Finely chopped greens with garlic are placed in the middle of the tomatoes, placed in a glass container .

Tomato juice with the remaining ingredients is cooked for 8 minutes. The sauce is poured into a container with tomatoes. Add 2 tablespoons of hot vegetable oil to the jar. Cover with a lid. The workpiece is sterilized for 17 minutes. Clogged.

Cherry tomatoes in own juice with pasta

Marinated cherry tomatoes are not only delicious, but also serve as an excellent decoration for the festive table.

Required products:

• kilogram cherry tomato;
• 500 ml filtered water;
• 120 grams of tomato paste;
• 75 grams of granulated sugar;
• an incomplete dessert spoon of s alt;
• a dessert spoon of vinegar.

Cherry is placed in a glass container, poured with boiling water. The tomato is diluted with purified water, s alt and sugar are added. After boiling add vinegar. Filling is prepared for half a minute.

Warm liquid is drained from a jar of vegetables, filled with tomato filling. The preservation is hermetically screwed. Wrapped in a warm blanket.

Terms and rules for storing blanks

Canned tomatoes can be stored in a cool, dark room, pantry, bottom shelf of the refrigerator, or in the basement. Preservation should not be in a bright room where direct sunlight penetrates.

The shelf life of a vegetable preparation at room temperature is no more than twelve months. Tomatoes stored at a temperature not exceeding five degrees are stored for three years.

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