TOP 15 recipes for preserving tomato in tomato paste for the winter

Among the canned vegetables, which is harvested 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 are obtained with unusual and different tastes. The correct choice of vegetables and additional products is of great importance for obtaining high-quality and tasty preservation.

The principles of cooking tomatoes in tomato sauce

When preserving tomatoes in tomato sauce, instead of the classic marinade, juice, sauce made from fresh tomatoes or canned tomato paste are used. Such a blank is universal, it uses completely fruits and sauce.

Choosing and preparing tomatoes

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

How to prepare a container?

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

Procurement methods

It is possible to harvest tomatoes in filling in cans with a volume of one to three liters, with or without sterilization, but covering the conservation with something warm until it cools.

Classic recipe

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

Composition:

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

Put the fruits in a container. For pouring into tomato paste, pour 1.5 cups of water. The juice is mixed with salt and sugar, boiled for 8 minutes, vinegar is poured. Pour the tomatoes with sauce, close hermetically, wrap.

Fast way without sterilization

The tomatoes preserved according to this recipe are delicious, aromatic, and cook quickly.

Required products:

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

Fruits in jars are poured with boiling water, heated for 8 minutes. Put the rest of the ingredients in the drained liquid, cook for 3 minutes. Pour vegetables with sauce, twist, cover until morning.

No vinegar

Pickled tomatoes without skin are harvested.

Composition:

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

Peel the fruits. Mix the paste with water, add salt and sugar, let it boil. After that, the peeled tomatoes are lowered for 30 seconds, transferred to a sterile container, and poured with sauce. 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.

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The following products are taken for seaming:

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

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

With gelatin

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

The following products are needed:

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

A little water is poured into the gelatin, kept for 10 minutes to swell. The fruits are put in containers.

Diluted paste, salt, sugar, vinegar are gradually introduced into gelatin, heated, but not boiled. Fruits are poured with sauce, sterilized for 10 minutes. Clogged.

Spicy tomatoes in tomato sauce

Hot sauce is used in the preparation of 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.

Diluted tomato is salted, sugar, finely chopped pepper, bay leaf are added. Boil the sauce for 7 minutes, pour in vinegar, cook for a couple of minutes.

The fruits are distributed in banks, poured with water for seven minutes. After the liquid is poured out, the jar is filled with boiling sauce. Seal. The blockage is wrapped in a blanket. A day later, they are removed for storage.

With currant leaves

A classic recipe is used for canning. When cooking the sauce, a few currant leaves are added. Pouring the ready-made sauce into jars, you must remove the currant leaves.

With cinnamon and cloves

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

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

Fruits with whole chives are placed in a container, boiling water is poured. The paste is mixed with water, sugar and salt are added. Cook for 3 minutes. The liquid is drained, the pouring is poured into the heated fruits. Seal.

With celery

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

With green tomatoes

The workpiece can be made not spicy by replacing hot peppers with Bulgarian ones.

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.

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Tomatoes are cut in half, put in a cooking bowl. Pour in a paste diluted with water, salt, add sugar. Chopped garlic with pepper is added. The appetizer is prepared for 12 minutes. Pour vinegar, let it boil. The workpiece is distributed among the banks. Clogged.

With garlic

The blank is made without sterilization.

Ingredients:

• a 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.

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

With horseradish and bell pepper

The workpiece is sharp, with a long shelf life.

Required components:

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

Parsley and tomatoes are placed in a jar. Pour boiling water over vegetables for fifteen minutes. The drained liquid is replaced with sauce.

Lettuce pepper, horseradish, carrots with garlic are passed through a meat grinder. Tomato is diluted with a glass of water, mixed with vegetable gruel. Pour in salt and sugar, cook for ten minutes, removing the foam. Spicy tomatoes are screwed tightly.

Tomatoes stuffed with garlic and herbs, drenched in tomato juice

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

You will need:

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

The fruits are cut to the stem. Finely chopped herbs with garlic are placed in the middle of the tomatoes, 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. Clogged.

Cherry tomatoes in their own juice with pasta

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

Required products:

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

Cherry is placed in a glass container, poured with boiling water. Tomato is diluted with purified water, salt and sugar are added. After boiling, add vinegar. The filling is prepared for half a minute.

The warm liquid is drained from the jar of vegetables, filled with tomato filling. The preservation is screwed tightly. Wrap up with a warm blanket.

Terms and rules for storage of blanks

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

The shelf life of a vegetable preparation at room temperature is no more than twelve months. Tomatoes, which are at a temperature not higher than five degrees, are stored for three years.