TOP 8 simple recipes for cooking tomatoes for the winter at home
The taste of home-made tomato paste cannot be compared with the purchased one, which is often made from low-quality raw materials. It is rich, natural, and the pasta itself is an excellent dressing for stewing cutlets, meat or borscht, as well as a variety of sauces. There is a simple and proven recipe for harvesting tomatoes for the winter.
Features of cooking twisted tomatoes for the winter
The cooking process itself is not difficult, but it takes a lot of time from the hostess. Cooking takes 120-180 minutes, depending on the recipe. When boiling tomatoes, stir the boiling mass regularly.
Selecting and preparing vegetables
When selecting vegetables for cooking tomatoes for the winter, the variety does not play a special role. But tomatoes should be fleshy, with a pronounced taste and rich color.
And, of course, all vegetables should not be spoiled, rotten - this will significantly worsen the taste of the future product. When choosing 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 containers before starting the process?
Tins for rolling twisted tomatoes are pre-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 side and the oven is turned on for 3 minutes.
Jars can also be prepared by roasting in the oven for 10 minutes or steaming over a saucepan.
How to cook a tomato for the winter at home?
To process tomatoes at home, use a juicer, meat grinder, sieve, or food processor. The rest of the ingredients depend on the recipe that the chef chooses for cooking.
Tomato paste on the stove
Making pasta is a simple but relatively time-consuming process. Most of the time is taken directly by cooking.
Composition:
- 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 teaspoons with a slide.
Cooking process: tomatoes and peeled onions and garlic are passed through a meat grinder, then poured into a saucepan and put on low heat.It is necessary to cook, stirring occasionally, for 2-3 hours.
The readiness of tomato paste is determined by its density; most of the moisture should evaporate from it. Check by dropping a tablespoon into it. If it doesn't fall, then it's time to add the rest of the ingredients (sugar, salt, vinegar and pepper).
After boiling for another 5-10 minutes, stirring constantly.
Then the finished product is poured into sterilized jars and covered with lids. The roll is turned over, put on the lids, wrapped with a blanket or blanket, and after cooling it is stored.
Bulgarian pepper tomato without sterilization
Bulgarian pepper is often added to tomato juice, for a thick consistency and originality of taste. The peppercorns are put rubbed, cut into pieces and even whole. Tomatoes are used both red and yellow (3 kilograms), and half as much pepper (1.5 kilograms), and 300 grams of plums and sour apples are also added. Sugar and salt are added according to taste. All are boiled for 15 minutes, then poured into jars, which must be closed with lids.
Seedless
Many people dislike the tomato seed roll, which is difficult to separate when using a meat grinder or blender. But there is a special and simple recipe to solve this problem. Making a tomato is not difficult: they take 1.5 kilograms of tomatoes, add salt to taste.
Then the tomatoes are twisted in a meat grinder, and then grind 1 time through a sieve with large cells and 1 time through a sieve with fine cells.
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. Ready juice is poured into sterilized jars. Tomatoes boiled in this way retain their beneficial properties. This juice is used in the preparation of various dishes or consumed independently.
Without cooking
The general principle of cooking tomatoes without heat treatment is to use hot spices, pepper, mustard, as well as salt and vinegar. They do not allow preservation to deteriorate during storage.
Composition:
- 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;
- black pepper in a pot, bay leaves and cloves to taste.
First, marinade is prepared on the stove: salt and sugar are added to the water and brought to a boil. Tomato is cut into round slices, garlic is chopped, and onion is cut into rings. The chopped 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, vinegar, then you can tighten the lids.
With carrots and onions
It is 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 the onion cut into half rings and grated carrots. All this must be cooked for another 5 minutes, stirring occasionally. At the end, add the grated garlic, and you can roll it into jars.
With garlic
Tasty and healthy, as a sauce or seasoning, prepare a tomato with garlic for the winter. Tomatoes must be twisted through a meat grinder, then poured into a saucepan and, bringing to a boil, salt, and also add sugar. You need to boil for 5 minutes, adding garlic, bay leaf and black pepper. Hot tomato must be poured into jars and can be closed with lids.
With celery
For cooking, take 1 kilogram of tomatoes, 3 stalks of celery, a tablespoon of salt and a teaspoon of ground pepper. It is not difficult to make it: juice is squeezed out of tomatoes, poured into pots and brought to a boil. Then add chopped celery; the tomato should boil again.After it is whipped with a blender into a homogeneous mass, add salt, pepper and let it boil for the 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 spicy, 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.
Tomatoes are ground and poured into a saucepan. After boiling, add salt, sugar, citric acid and cook, stirring constantly, for another 7-10 minutes.
Then they are poured into jars, which can be immediately twisted and, after cooling, put away for permanent storage.
How to store workpieces correctly?
Opened cans of tomato paste are 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 up cans are perfectly stored in a cool, dark place (cellar, basement), it is possible to use a home pantry.
