TOP 8 simple recipes for preparing tomatoes for the winter at home

The taste of homemade tomato paste cannot be compared with store-bought, which is often made from low-quality raw materials. It is rich, natural, and the paste itself is an excellent dressing for stewing cutlets, meat or preparing borscht, as well as a variety of sauces. There is a simple and proven recipe for preparing tomatoes for the winter.

Features of preparing twisted tomatoes for the winter

The cooking process itself is not difficult, but it takes a lot of time from the housewife. Cooking takes 120-180 minutes, depending on the recipe. When cooking tomatoes, 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 the tomatoes should be fleshy, with a pronounced taste and rich color.

And, of course, all vegetables should not be spoiled or rotten - this will significantly worsen the taste of the future product. If you choose pink tomatoes, the paste will turn out to be a light, inexpressive color; it is advisable to process them together with red tomatoes. They are cut into pieces before processing.

How to prepare the container before starting the process?

Jars for sealing twisted tomatoes are first 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 sides and the oven is turned on for 3 minutes.

The jars can also be prepared by roasting in the oven for 10 minutes or by steaming over a pan.

How to prepare tomatoes for the winter at home?

In order to process tomatoes at home, use a juicer, meat grinder, sieve or food processor. The remaining ingredients depend on the recipe that the cook chooses for preparation.

Tomato paste on the stove

Making pasta is a simple but relatively long process. Most of the time is spent cooking.

Compound:

• fleshy tomatoes - 4 kilograms;
• large onions – 2 pieces;
• sugar – 1 cup (250 milliliters);
• vinegar (9%) – 4 tablespoons;
• black pepper – 8 peas;
• fresh garlic – 4-5 cloves;
• salt – 2 heaped teaspoons.

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

The readiness of tomato paste is determined by its thickness; most of the moisture should evaporate from it. Check by dropping a tablespoon into it. If it does not fall, then it’s time to add the remaining ingredients (sugar, salt, vinegar and pepper).

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

Then the finished product is poured into sterilized jars and closed with lids. The rolls are turned over, placed on the lids, wrapped in a blanket or blanket, and after cooling, taken for storage.

Pepper Bulgarian tomato without sterilization

Bell peppers are often added to tomato juice for thicker consistency and original taste. Peppercorns are added grated, cut into pieces, or even whole. Tomatoes are used both red and yellow (3 kilograms), and pepper is half as much (1.5 kilograms), and 300 grams of plums and sour apples are also added. Sugar and salt are added according to taste preferences. Everything is boiled for 15 minutes, then poured into jars, which must be closed with lids.

Seedless

Many people do not like tomato rolls with seeds, which 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 salt to taste.

Then the tomatoes are twisted in a meat grinder, and then ground once through a sieve with large mesh and once through a sieve with fine ones.

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

No cooking

The general principle of cooking tomato without heat treatment is the use of hot seasonings, pepper, mustard, as well as salt and vinegar. They do not allow the preserved food to deteriorate during storage.

Compound:

• tomatoes – 6 kilograms;
• sunflower oil – 600 milliliters;
• onions – 1 kilogram;
• garlic – 1 large head;
• table vinegar (9%) – 250 milliliters;
• sugar – 100 grams;
• salt – 150 grams;
• water;
• a pot of black pepper, bay leaf and cloves - to taste.

First, prepare the marinade on the stove: add salt and sugar to the water and bring to a boil. The tomato is cut into rounds, the garlic is chopped, and the onion is cut into rings. The crushed ingredients are placed in a jar and mixed together, and 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 and vinegar, then you can screw on the lids.

With carrots and onions

It’s tasty and nutritious to cook tomatoes with carrots and onions for the winter. The tomatoes are passed through a meat grinder, poured into a saucepan and boiled, adding salt, sugar and pepper for 5 minutes. Then add onion cut into half rings and grated carrots. All this must be cooked for another 5 minutes, stirring occasionally. At the end, add grated garlic, and you can roll it into jars.

With garlic

It’s tasty and healthy to cook tomatoes with garlic for the winter as a sauce or seasoning. The tomatoes must be minced, then poured into a saucepan and, bringing to a boil, salt and add sugar. You need to boil for 5 minutes, adding garlic, bay leaf and black pepper. Hot tomatoes must be poured into jars and can be closed with lids.

With celery

To prepare, take 1 kilogram of tomatoes, 3 stalks of celery, a tablespoon of salt and a teaspoon of ground pepper. It’s not difficult to make: juice is squeezed out of the tomatoes, poured into pans and brought to a boil. Then add chopped celery; the tomato should boil again. Afterwards, beat it with a blender into a homogeneous mass, add salt and pepper and let it 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 piquant, sour tomato for the winter using citric acid instead of vinegar. For a liter jar take 600-700 grams of tomatoes, 1 teaspoon of salt, 1 teaspoon of sugar and a third of a teaspoon of citric acid.

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

Afterwards, they are poured into jars, which can be immediately closed and, after cooling, stored away for permanent storage.

How to properly store workpieces?

Opened jars of tomato paste should 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 reaches 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.