TOP 15 recipes for canning tomatoes in tomato paste for the winter

Among canned vegetables that are prepared for the winter, tomatoes marinated in tomato paste, juice, marinade and other fillings are popular. Thanks to the use of a variety of seasonings and spices, tomatoes with unusual and different tastes are obtained. The correct choice of vegetables and additional products is of considerable importance for obtaining high-quality and tasty preserves.

Principles of cooking tomatoes in tomato sauce

When canning tomatoes in tomato sauce, instead of the classic marinade, juice, sauce from fresh tomatoes or canned tomato paste is used. This preparation is universal, it uses entirely fruits and sauce.

Selection and preparation of tomatoes

For harvesting, fresh, dense, medium-sized fruits are selected. To prepare the sauce, tomatoes of any size and shape are suitable, the main thing is without rot or spoilage.

How to prepare the container?

After thorough washing, glass containers are sterilized in the usual way. You can fry it in the oven, steam it over boiling water, or use the microwave.

Harvesting methods

You can prepare tomatoes in potting in jars with a volume of one to three liters, with or without sterilization, but covering the canned food with something warm until it cools.

Classic recipe

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

Compound:

• 700 grams of small, dense tomatoes;
• 100 grams of tomato paste;
• dessert spoon of salt;
• the same amount of sugar;
• 20 milliliters of vinegar.

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

A quick way without sterilization

The tomatoes canned according to this recipe are tasty, aromatic, and cook quickly.

Required Products:

• 1.5 kilograms of tomatoes;
• 300 grams of tomato paste;
• 1.5 tablespoons of salt;
• 2 faceted glasses of sugar;
• 3 peas of different peppers;
• 2 laurel leaves.

The fruits in the jars are poured with boiling water and heated for 8 minutes. Place the remaining ingredients into the drained liquid and cook for 3 minutes. Pour the sauce over the vegetables, wrap and cover until the morning.

Without vinegar

Pickled tomatoes are prepared without skin.

Compound:

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

Remove the skins from the fruits. Mix the paste with water, add salt and sugar, and let it boil. Then soak the peeled tomatoes for 30 seconds, transfer them to a sterile container, and pour the sauce over them. The sealed canned food is covered with a blanket for a day.

With dill and cloves

The preparation perfectly combines dill with cloves and bay leaves.

The following products are used for seaming:

• 7 kilograms of tomatoes;
• liter of tomato paste;
• a couple of dill bushes with seeds;
• 9 clove buds;
• laurel leaf;
• a glass of sugar;
• 1.5 glasses of salt.

You can twist the tomatoes using the classic recipe. During the cooking process, spices are added when cooking the sauce. Dill is placed along with tomatoes.

With gelatin

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

The following products are needed:

• kilogram of small tomatoes;
• 60 grams of tomato paste;
• 0.5 glasses of sugar, salt;
• a packet of gelatin;
• a third of a glass of vinegar;
• liter of filtered water.

Pour a little water into the gelatin and leave for 10 minutes to swell. The fruits are placed in containers.

The diluted paste, salt, sugar, vinegar are gradually introduced into the gelatin, heated, but not boiled. The fruits are poured with sauce and sterilized for 10 minutes. They are corked.

Spicy tomatoes in tomato sauce

Hot sauce is used in preparing first courses.

Components:

• 4 kilograms of dense tomatoes;
• 1.5 liters of tomato paste;
• 4.5 liters of purified water;
• 3 pods of hot pepper;
• Bay leaf;
• 90 grams of coarse salt;
• 30 grams of sugar;
• 25 milliliters of vinegar.

The diluted tomato is salted, sugar, finely chopped pepper, and bay leaf are added. Boil the sauce for 7 minutes, add vinegar, cook for another couple of minutes.

The fruits are distributed into jars and filled with water for seven minutes. After the liquid is poured out, the jar is filled with boiling sauce. Sealed. The blockage is covered with a blanket. After a day, they are put away for storage.

With currant leaves

For canning, use the classic recipe. When cooking the sauce, add a few currant leaves. When pouring the finished sauce into jars, you need to remove the currant leaves.

With cinnamon and cloves

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

The paste is diluted in one liter of water, salt and sugar are added, and a gauze bag is immersed. The filling is prepared for 15 minutes. After the spices are removed, the spicy sauce is poured over the tomatoes. Sealed. The twist should be kept 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 tomatoes;
• 4 cloves of young garlic;
• dessert spoon of salt;
• a glass of sugar;
• 200 grams of tomato paste;
• 1.5 liters of spring water.

Place the fruits with whole garlic cloves in a container and pour in boiling water. Mix the paste with water, add sugar and salt. Cook for 3 minutes. The liquid is drained and the filling is poured into the heated fruits. Sealed.

With celery

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

With green tomatoes

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

Required Products:

• a kilogram of small green tomatoes;
• 500 milliliters of filtered water;
• 90 grams of tomato paste;
• 2 pieces of hot pepper;
• a teaspoon of salt;
• a third of a glass of sugar;
• 4 cloves of garlic;
• 15 grams of vinegar.

Tomatoes are cut in half and placed in a bowl for cooking. Pour in the paste diluted with water, add salt and sugar. Add chopped garlic and pepper. The appetizer is prepared in 12 minutes. Pour vinegar and let it boil. The workpiece is distributed among banks. They are corked.

With garlic

The preparation is made without sterilization.

Ingredients:

• kilogram of tomatoes;
• head of garlic;
• 150 grams of tomato paste;
• a third of a glass of coarse salt;
• a third of a glass of sugar;
• 2 laurel leaves.

Prepare according to the recipe “Sweet tomatoes in tomato paste”.

With horseradish and bell pepper

The product is sharp and has a long shelf life.

Required components:

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

Place parsley and tomatoes in a jar. Pour boiling water over the vegetables for fifteen minutes. The drained liquid is replaced with sauce.

Salad peppers, horseradish, carrots and garlic are passed through a meat grinder. The tomato is diluted with a glass of water and mixed with vegetable mush. Add salt and sugar and cook for ten minutes, skimming off the foam. The tomatoes in the spicy sauce are hermetically sealed.

Tomatoes stuffed with garlic and herbs, doused with tomato juice

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

You will need:

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

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

Cook the tomato juice with the remaining ingredients 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. They are corked.

Cherry tomatoes in their own juice with paste

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

Required Products:

• kilogram of cherry tomatoes;
• 500 milliliters of filtered water;
• 120 grams of tomato paste;
• 75 grams of granulated sugar;
• half a dessert spoon of salt;
• dessert spoon of vinegar.

Place cherry tomatoes in a glass container and pour boiling water over them. The tomato is diluted with purified water, salt and sugar are added. After boiling, add vinegar. Prepare the filling for half a minute.

The warm liquid is drained from the jar of vegetables and filled with tomato sauce. The preservation is hermetically screwed. Wrap up in a warm blanket.

Period and rules for storing workpieces

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

The shelf life of vegetable preparations at room temperature is no more than twelve months. Tomatoes kept at a temperature no higher than five degrees are stored for three years.