Tomatoes without skin for the winter: quick s alting recipes with photos and videos

Hostesses, take your hands, I will share how to cook peeled tomatoes for the winter. For those who are too lazy to remove the skin from tomatoes, I strongly advise you to read the recipes. Your loved ones will definitely appreciate the difference in taste between those pickled tomatoes with skins and pickled tomatoes according to my recipes without skins.

Remove the skin from a tomato quickly and easily

I give advice on how to choose the right tomatoes. First of all, the variety matters. Salad varieties are not suitable. Take only varieties of canning purposes. They are easy to identify by their firm flesh and tough skin. If you cut a tomato in half, you can see that there are few seeds in it.

Canned skinless tomatoes are always small. Large fruits can lose their shape in the marinade and spoil the appearance of the dish. We take fruits of approximately the same size, all small or all medium in size.

We decided on the characteristics of the fruits for s alting, we proceed to the primary processing. We take two large basins to start. Pour cold water into one, put the washed fruits into the second. On each washed tomato, I make an incision crosswise in the spout area. An incision makes it easier to remove the skin.

While I make cuts, I boil water. I pour the tomatoes with boiling water. I have them steamed in boiling water for a very short time from 30 to 40 seconds. Then I quickly throw them with a ladle into a nearby basin with cold water. Then it's a matter of technique, sleight of hand - and all the tomatoes are naked. The skin cracks and easily separates from the fruit.

The easiest recipe for pickled skinless tomatoes

Start with the easiest recipe for skinless tomatoes for the winter. It only needs 800 g of peeled tomatoes and the usual set of ingredients for brine:

1. S alt.
2. Sugar.
3. Vinegar.
4. Laurel leaf.
5. Sweet peas.

From the list, put only vinegar, s alt and sugar according to the norm, a tablespoon. All other spices to your taste. For flavor in this recipe for pickled tomatoes, add half a bell, ripe pepper, a small bunch of dill and a few garlic cloves.

We take pre-prepared tomatoes without skins. We put the fruits in a jar, having previously sterilized it for a couple. Lavrushka, dill, garlic cloves and other spicy spices already lie at the bottom of the jar. Put a half of pepper cut into two parts on top of the tomatoes.

The jar is laid out beautifully, you can fill it with boiling water. I boil water in a kettle, pour the fruit, let it stand for 8-10 minutes. To prepare the marinade, I take a pan and pour the water from the jar into it. I send the pan to the stove, pour s alt and sugar into the water, bring it to a boil.

Pour boiling marinade over vegetables, pour 1-2 tablespoons of vinegar into it. Pickled tomatoes can be safely rolled up with a lid boiled for 5 minutes. Be sure to turn the jar over and put it on the floor in this position, close it with something warm. When it cools down, you can put it in the pantry.

Day-old tomatoes without skins in a cold marinade

Every friend who has tasted my pickled tomatoes asks for an instant recipe, although, to be honest, they taste more like s alted tomatoes. This is because s alting takes place in cold brine.

First I prepare the marinade, it must cool. I take 1 liter of water passed through the filter. I boil water in a saucepan, pour 50 g of s alt, 120 g of sugar. Remove the pot with boiled water from the stove, add 100 ml of table vinegar, set aside to cool.

Tomatoes I take exactly 1 kg. I clean it my way. I also take 1 onion, 1 pepper, 1 small bunch of dill. I cut onions and peppers into thin strips. I soak dill in two waters and randomly chop. I mix dill, onion half rings and chopped peppers. I prefer this recipe to cook with garlic, chop a few cloves and add to the dill mixture.

I'm sterilizing the jar. I fill it in layers: a layer of tomatoes, a layer of dill mixture. Pour the cooled marinade into the filled jar. We never roll vegetables according to this recipe. We put the s alted tomatoes in the refrigerator. Literally a day later, the whole family is already eating s alted tomatoes.

Tomatoes in tomatoes

I love tomatoes in their own juice. Once, due to lack of time, I cooked them in my own way. Now I'll tell you how. I chose overripe tomatoes about 2 kg, cut them into pieces, put them in a saucepan and put them on the stove for a little heat.

I selected medium-sized, pickled tomatoes for a 3-liter jar, peeled them from the skin and put them in a prepared, scalded, sterilized jar. I boiled water in a kettle and poured it into a jar.

Boiled chopped tomatoes for 30-40 minutes, added 1 tbsp. l s alt, sugar, removed from the stove. She drained the water from the jar into the sink, filled it with chopped tomato marinade and screwed the lid on. I advise those who preserve vegetables to try out my recipe. Cook fast, eat delicious.

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