Housewives, grab your hands, I’ll 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 the taste of those tomatoes that are pickled with skin and marinated tomatoes according to my recipes without skin.
Removing the skin from tomatoes quickly and easily
I give advice on how to choose the right tomatoes. The first thing that matters is the variety. Salad varieties are not suitable. Take only canning grades. They are easily identified by their dense pulp and tough skin.If you cut a tomato in half, you can see that there are few seeds in it.
Canned tomatoes without skin are always small in size. Large fruits may lose their shape in the marinade and ruin the appearance of the dish. We take fruits of approximately the same size, all small or all medium in size.
Having decided on the characteristics of the fruits for salting, we proceed to the primary processing. To begin with, we take two large basins. We pour cold water into one, and put the washed fruits into the second. On each washed tomato, I make a crosswise cut in the spout area. The cut makes it easier to remove the skin.
While I make the cuts, I boil the water. I pour boiling water over the tomatoes. I steam them 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 is easily separated from the fruit.
The simplest recipe for marinated tomatoes without skin
Start with the simplest recipe for skinless tomatoes for the winter. It requires only 800 g of peeled tomatoes and the usual set of ingredients for brine:
- Salt.
- Sugar.
- Vinegar.
- Bay leaf.
- Sweet pea.
From the list, only add vinegar, salt and sugar according to the norm, a tablespoon at a time. All other spices are to your taste. For taste, add half a bell pepper, a ripe pepper, a small bunch of dill and a few garlic cloves to this recipe for pickled tomatoes.
We take tomatoes prepared in advance without skin. We place the fruits in a jar, having previously sterilized it by steaming. At the bottom of the jar there is already bay leaf, dill, garlic cloves and other spicy spices. Place half a pepper cut into two pieces 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 in the fruit, and let it sit for 8-10 minutes. To prepare the marinade, I take a pan and pour water from the jar into it. I put the pan on the stove, pour salt and sugar into the water, and bring it to a boil.
Pour the boiling marinade over the 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 place it on the floor in this position and cover it with something warm. When it cools down, you can put it in the pantry.
Daily tomatoes without skin in cold marinade
All my friends who have tried my pickled tomatoes ask for this instant recipe, although, to be honest, they taste more like salted tomatoes. This is because salting occurs in cold brine.
First I prepare the marinade, it must cool. I take 1 liter of filtered water. I boil water in a saucepan, add 50 g of salt, 120 g of sugar. I remove the pan with boiled water from the stove, add 100 ml of table vinegar, and set aside to cool.
I take exactly 1 kg of tomatoes. I clean it in my own way. I also take 1 onion, 1 pepper, 1 small bunch of dill. I cut the onion and pepper into thin strips. I soak the dill in two waters and chop it randomly. I mix dill, onion half rings and chopped pepper. I prefer to cook this recipe with garlic, chop a few cloves and add it to the dill mixture.
I sterilize 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 up vegetables for this recipe. Place the salted tomatoes in the refrigerator. Literally a day later the whole family is already eating lightly salted tomatoes.
Tomatoes in tomatoes
I really like tomatoes in their own juice.One day, due to lack of time, I prepared them in my own way. Now I’ll tell you which ones. I chose about 2 kg of overripe tomatoes, cut them into pieces, put them in a saucepan and put them on the stove over low heat.
I selected a 3-liter jar of medium-sized, pickling-type tomatoes, peeled them and placed them in a prepared, scalded, sterilized jar. She boiled water in a kettle and poured it into a jar.
Boil the chopped tomatoes for 30-40 minutes, add 1 tbsp. l salt, sugar, removed from the stove. I drained the water from the jar into the sink, filled it with marinade from chopped tomatoes and screwed the lid on. I advise those who can preserve vegetables to try my recipe. Cook quickly, eat delicious.
