Tomatoes are delicious, personally tested recipes for winter. Step-by-step photo recipe of how to prepare a tomato with spices for winter at home

A real housewife should know how to cook a tomato in order to always have a natural dressing for borscht, sauces and many other dishes. To cook quality product  at home it is not difficult, and the process will take no more than 1-2 hours. But before you cook tomato paste or juice for the winter, you need to master all the wisdom of the preparatory stage, find the right tools, compare the proposed methods. Every year there are more and more recipes for spinning, but the simplest variants of such dishes still remain in the leading positions.

Rules for the selection of suitable vegetables

The quality of tomatoes affects the taste, texture, shelf life and flavor of the final product. When choosing vegetables for pasta or juice, you should follow these recommendations:

1. The best option for such billets for the winter is the Bullish Heart variety and its analogues. If you cook products from such fruits, then even at home you will be able to count on getting a thick and rich composition. But slightly watery tomatoes without pronounced color give too thin and tasteless mass.
2. It is recommended to start ripe and even slightly over-ripe fruits for paste and juice. They can be suppressed and soft, the quality of the blanks does not reduce it.
3. Unripe tomatoes in such dishes should not be at all. No matter how many of them are included in the composition of the final product, this will necessarily have a negative impact on its consistency, color and taste.
4. The hostesses were somehow not accustomed to cooking sprigs of cherry tomatoes, which can be considered a significant omission. Components will be cut into pieces early and processed, and the pulp of this sort of products is ideal for making pasta or juice.

The ideal basis for the creation of blanks will be the components grown on the beds in direct sunlight. Greenhouse specimens contain an insufficient amount of water and have a characteristic sourness, which affects the quality of the final product. If it is not possible to trace the origin of tomatoes, they should at least be purchased strictly during the season, and, moreover, not in supermarkets, but in food markets.

We collect the necessary tools

Particular attention when creating blanks for the winter should be given to the selection of suitable dishes and auxiliary tools. First, by closing the tomato at home, you need to make sure that everything you need is at hand. Secondly, it is necessary to verify the quality of the used devices.

When boiling pasta or juice, you need to pay attention to the following points:

• If the recipe implies infusion and heat treatment, the duration of which does not exceed 1 hour, the capacity may be aluminum. Otherwise, you will have to choose dishes from a different material (cast iron, iron, enamel), otherwise oxidation processes will begin, negatively affecting the quality of the composition.
• It is recommended to take care of the availability of a juicer, which will facilitate the process of disconnecting the juice from the pulp and veins. If there is no such device, you will have to confine yourself to a sieve or a colander.

Tip: Housewives who have to close the store vegetables for the winter can use one simple trick - after cutting the tomatoes, sprinkle them with a small amount of salt and insist for 15 minutes. This will stimulate the discharge of juice and squeeze out as much fluid from the pulp as possible.

• Banks for the twist take glass, covers - iron.

In addition to the above and the ingredients themselves, we prepare a sealer key and a ladle, with which we will pour out the paste or juice.

Cooking options for tomato paste

Tomato paste can be cooked the most different ways, but it is better to use the most simple and proven recipes. For example, such:

• Traditional tomato cooked on the stove.  For 2 kg of ripe tomatoes we take a couple of red bell peppers, a few black peppercorns, bay leaf, salt and sugar (how much depends on the variety of tomatoes and individual preferences). Vegetables are sorted, washed, dried, the pepper is cleaned from the seeds, all cut into pieces. The mixture is laid out in a container for cooking and keep on low heat until it gives juice. Then slightly increase the heating power and boil the composition for 5 minutes. Cool the resulting mass to room temperature, grind through a sieve, remove all excess. We introduce salt, spices, laurel, sugar into the paste, boil for up to 5 minutes, pour into cans and close for the winter.

• Tomato with greens. For 3 kg of vegetables we take several sprigs of fresh parsley and dill, salt, pepper and sugar, depending on the desired result. Vegetables and greens washed, dried. Cut out a dense core of tomatoes and pass through a juicer. Bring the resulting mass to a boil, add spices and sugar (you should not abuse it, this can deprive the paste of naturalness). We introduce greens chopped or torn into leaves, without removing the container from the fire. Particular attention should be paid to how much the composition will boil in total - this figure should not exceed 25 minutes. The resulting product is poured into banks and rolled up for the winter.

• Original tomato without sterilization.On 3 kg of tomatoes we take 1,5 kg bell pepper  (vegetables can be taken not only red, but also yellow), 0.5 kg of not very sweet plums, 3 sour apples, salt and sugar to taste. Wash fruits and vegetables, dry them, remove cores, seeds and seeds. Pepper cut into 4 parts, lay out in a container for cooking. We also send tomatoes, apples and plums that are passed through a juicer. Add sugar, salt and spices as desired. Bring the pasta to a boil, stirring constantly. After a 10-minute boil, pour the mass over the cans and roll for the winter.

Tomato paste, prepared in such ways, can be stored at home for up to 5 years, you only need to pick a cool place for cans.

Simple Tasty Tomato Juice Recipes

Today, housewives are increasingly preparing tomato juice not on the stove, but using various modern appliances for this. At home, it saves time and effort.

• In the slow cooker. For 2 kg of small tomatoes take 300 g of ripe pears and apples (not very sweet), spices (pepper, cinnamon, cloves), salt and sugar to taste. Fruits and vegetables are washed, dried, cleaned from all unnecessary. We shred the fruits with the help of a juicer and pour in the multicooker into the bowl, adding all the spices. Select the mode "Cooking", set the timer for half an hour. Ready juice is poured into banks and closed for the winter.

• In a double boiler. For 2.5 kg of red tomatoes, we take 0.5 kg of yellow tomatoes and fruits of the “Black Prince” variety. In addition, we need parsley, basil and dill, pepper, salt and sugar. Vegetables and herbs washed and dried. All tomatoes pass through a juicer. With this approach, it is very important how much pulp will come out, so if there is a special mode on the device, select it. Mix the juice with chopped greens, put the resulting mass in a double boiler and bring to a boil. Turn off the device (or remove from the heat), add spices, mix. Boil the composition for another 5 minutes, then pour into banks.

When using the above devices in the final product, it is possible to preserve not only the natural taste of vegetables, but also the maximum amount of vitamins, minerals, fiber and other useful components.

This only at first glance it seems that cooking tomato juice or pasta is difficult and troublesome. In practice, everything takes not so much time, if you clearly plan all the work and consistently perform them. Product quality needs to be monitored constantly. Do not be afraid to try the composition, add spices, salt, sugar and even vinegar. Only with the help of such experiments will be able to achieve a truly perfect ratio of components.

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Homemade tomato tomato never compares to tomato pastebought in the store - neither to taste nor to benefit. Therefore, I always close the tomato for the winter. I use it in cooking borscht, soup, sauce, pasta sauces, etc. When cooking tomatoes from tomatoes, I add onions to the recipe - this allows you not to put onions in the future zazharku  or gravy. You can make a tomato for this recipe without onions (just do not add it).

To prepare a tomato from tomato for the winter you will need:

ripe tomatoes - 2 kg;

onions - 0.5 kg;

bulgarian pepper - 2 pC.;

hot peppers - 1-2 pC.  (optional);

vegetable oil - 100 ml;

salt - 1 tbsp. l (you can put to taste);

sugar - 1 tbsp. l .;

bay leaf - 2 pC.;

allspice - 5-6 peas;

peppercorns - 5-6 peas;

provence herbs - 1/2 Art. l

Wash the vegetables. Cut the tomatoes into slices, peppers remove the peppers from the seeds, free the peppers from the stalk. Cut the onions into slices.

Scroll the vegetables through the meat grinder. The resulting mass is poured into a pot or basin and put on fire.

Next, add Provence herbs and let the mass boil.

Turn the jars upside down and wrap until cool. You can store a homemade tomato in an apartment (without a cellar). A tasty, fragrant tomato from tomatoes is an excellent preparation that will help out in the winter short days and speed up the preparation of many dishes according to your favorite recipes.

The calendar says that the autumn time has come, but it seems that autumn is not in a hurry to claim its rights, yielding to the last warm days of summer. Over the summer we managed to make a lot of blanks from seasonal vegetables, fruits and berries, and tomatoes were no exception. And now the slender rows of jars of pickles and pickles from tomatoes are pleasing to the eye, but the preparations have been made, even the autumn has come, and the tomatoes are still not over. And it seems that we are proud of ourselves for having such a rich harvest, but we have to think about what to do with the surplus. Culinary Eden offers to cook tomato juice for the winter! When it comes to tomato juice, it becomes clear that there are not many tomatoes.

Try to prepare tomato juice for the winter according to the recipes below. The taste and benefits of this product are undeniable, with proper storage all beneficial features  Fresh tomatoes are stored in tomato juice for two years! But winter is the time of year when we especially need vitamins. Instead of vitamins in pills and vegetables of doubtful freshness, you can drink a cup of thick, fragrant, fresh tomato juice every day. Choose a tomato juice recipe for the winter, add your favorite spices and make a tasty and healthy drink with your own hands!

Ingredients:
  1.5 kg of yellow tomatoes per 1 liter of juice,
  sugar if desired
  salt as desired.

Cooking:
Prepare the tomatoes, wash them thoroughly, sort them so that there are no spoiled fruits, cut off all the ugly parts. Put the prepared tomatoes through the juicer. If you don't have a juicer, and you really want to make tomato juice for the winter, then pass the tomatoes through a meat grinder, and wipe the resulting tomato paste through a metal sieve. The resulting juice is poured into an enamel pan, put on the fire and bring to a boil. Boil tomato juice for 15 minutes, stirring occasionally and removing the foam. Pour the ready juice into sterile jars, before rolling, you can add salt and sugar to taste, and you can close and add salt and sugar just before use. Roll the jars with sterile lids, put the jars upside down, cover with a blanket and leave to cool completely.

Ingredients:
  4-5 kg ​​of slightly overripe red tomatoes,
  basil,
  sugar,
  salt.

Cooking:
  Prepare the tomatoes, wash them, remove the stalks and cut the fruits into pieces. Put sliced ​​tomatoes in a juicer, if not, then pass the tomatoes through a meat grinder, and then rub the resulting mass through a sieve. Fragrant juice is ready, it remains only to make it suitable for storage. Pour the juice into an enamel saucepan, put on the fire and boil the juice for 20 minutes. At this time, sterilize the jars above the steam and boil the lids. In the juice, add 1 tbsp. salt and 1 tsp sugar, put a few sprigs of basil. If there is no fresh basil, feel free to replace it with dried. Pour ready juice into hot sterile jars, immediately roll up the lids. Turn the cans upside down, wrap a blanket until it cools completely, and store the prepared juice in a cool place.

Ingredients:
  11 kg of red tomatoes,
  450-700 gr. sugar (to taste),
  175 gr. salt,
  1 tbsp. vinegar essence  or 275 gr. 9% vinegar,
  a few cloves of garlic
  30 grains of allspice,
  ½ tsp ground red pepper,
  6-10 buds of carnation,
  3.5 tsp. cinnamon,
  nutmeg on the tip of a knife.

Cooking:
  Wash tomatoes, peel and cut into several pieces. Pass the tomatoes through the juicer to get a clean tomato juice without peel and seeds. Pour the ready tomato juice into an enameled pan, put on the fire and boil for 30 minutes, then reduce the heat, while the juice should continue to boil. Add salt, sugar, cook for another 5-10 minutes, then add garlic, vinegar and spices. Boil another 10-20 minutes, then pour the juice into sterile jars and roll up the lids.

Cooking:
Tomato juice for the winter, prepared according to this recipe, does not need to be boiled, but it needs sterilization. To prepare the juice with pulp need ripe tomatoes. Wash them thoroughly, drain in a colander and lower for 1-2 minutes in a pot of boiling water. After that, get the tomatoes and put them in a saucepan with cold water, also for 1-2 minutes. Now with the tomatoes, you can easily remove the skin, which is what needs to be done. Peeled tomatoes, using a wooden powder, wipe through a colander or sieve into an enamel or glass dish. Filter the juice through the gauze folded in several layers, add salt. Juice cans wash and sterilize well. Pour the juice into the cans, cover with boiled metal lids and sterilize the cans with the juice. Sterilization time varies depending on the volume of the can; the larger the volume, the longer it will be necessary to sterilize. Roll up hot cans with lids and turn them upside down until they cool completely.

Ingredients:
  1 bucket of tomatoes,
  3 pcs. bell pepper,
  3 cloves of garlic,
  1 head of onions.

Cooking:
  Wash tomatoes thoroughly and lower for 1-2 minutes in a pot of boiling water. After that, remove the tomatoes and put them in a pan with cold water for 1-2 minutes, and then remove the skin from them. Wash the Bulgarian pepper and peel the seeds, clean the garlic and onion. Cut all the vegetables into slices and put everything through a juicer, if there is no juicer, you can skip everything through a meat grinder and rub it through a metal sieve. The resulting juice is poured into an enamel saucepan, put on the fire and bring to a boil. Boil the juice for 10 minutes, then immediately pour into sterile jars and roll up the lids. Before use, add salt to taste.

Ingredients:
  10 kg of tomatoes,
  1/2 kg of bell pepper,
  1 bunch of dill with an umbrella,
  sugar,
  salt.

Cooking:
  For the preparation of this tomato juice for the winter will need fresh, ripe, juicy tomatoesIn no case should cracked or rotted vegetables be used. Wash tomatoes and peppers well, remove seeds from peppers. Tomatoes and peppers, skip through a juicer. The resulting juice is poured into an enamel saucepan and put on the fire, bring to a boil and boil for 30-40 minutes. As soon as the juice boils, throw in a sprig of dill, add to taste the salt and sugar. Pour the prepared juice into clean, dry jars, close the lids and turn the jars upside down to cool completely. Keep this juice should be in a cool place.

Ingredients:
1 kg lightly ripened, well-colored tomatoes,
  ½ tbsp. 8% vinegar,
  1 tbsp. Sahara,
  ½ tsp salt.

Cooking:
  Wash tomatoes well and cut into pieces. The resulting pieces wipe through a fine sieve or pass through a juicer. Filter the tomato juice through the gauze folded in several layers. To the resulting juice, add vinegar, sugar and salt. Pour the juice into the pan, put on the fire and bring to a boil, but do not boil, immediately pour into well-warmed glass jars, close the lid and sterilize for at least 10-15 minutes. Then cool the jars and store them in a cool place.

Ingredients:
  14 kg of slightly overripe tomatoes,
  2-3 sweet peppers,
  2-3 bay leaves
  5-6 buds of carnation,
  5-6 black peppercorns,
  salt.

Cooking:
  Wash the tomatoes, cut into large pieces, wash the peppers and remove seeds. Squeeze everything out with a juicer. Pour the tomato juice into an enamel saucepan, put on the fire and bring to a boil. Add spices and salt. Simmer for 5-7 minutes, then pour into sterile cans and roll up the lids.

Celery Tomato Juice

Ingredients:
  1 kg of tomatoes,
  3 celery stalks,
  1 tsp black pepper,
  1 tbsp. salt.

Cooking:
  Preparation of this tomato juice for the winter should begin with the preparation of jars and lids. Wash the jar thoroughly, pour boiling water over it and turn it downside down on a clean, dry towel. Boil the lid for a few minutes. Wash tomatoes well, cut into slices and pass through a juicer. The resulting juice is poured into a saucepan, put on the fire and bring to a boil. Wash celery, cut into small pieces, add to tomato juice and bring to a boil again. Then wipe the resulting mass through a sieve, boil again, pour the juice into a jar and roll the lid.

Ingredients:
  2 kg of fresh ripe tomatoes,
  1 l. homemade apple juice,
  200 gr. beet juice
  salt.

Cooking:
  Wash the tomatoes well and pour boiling water over it. Then chop the tomatoes into slices and rub through a sieve or squeeze the juice using a juicer. Add apple and beet juice to the obtained tomato mass, bring the mixture to a boil. At this time prepare sterile jars and lids. Boiling pour juice in banks, roll up the lids.

Cooking:
Wash the tomatoes well, pour them with cold water so that the water completely covers the tomatoes. Simmer until the tomatoes are tender. Then wipe soft boiled tomatoes through a fine sieve, and boil the resulting juice by a third. Prepare sterile jars. Pour boiling juice into prepared jars, roll up the lid and after cooling down remove to a cool place. Such juice can be stored for several years. Before use, add salt to taste.

From juicy, fresh, ripe tomatoes it turns out fragrant, thick juice with a rich taste. No store tomato juice compares to the juice, cooked with his own hands. Pretty simple recipes, a little patience and time, and you will be provided with tasty, appetizing and useful tomato juice for a whole year!

1 Portion 15 minutes

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