Tomatoes in their own juice

Tomatoes in their own juice

Category: Blanks

Ingredients
Tomatoes	600-700 g
Salt	1 tbsp. l
Sugar	1 tbsp. l
Celery	2 twigs
Kinza	2- twigs
Garlic	3-4 cloves
Hot chilli pepper	taste

Cooking method

• It is advisable to choose for this recipe strong, but ripe red tomatoes. Large "cream" works well because they keep their shape well.
• Blanch the tomatoes in hot water for 1-2 minutes, so that the skin can be removed. It is easier to do this if you cut them crosswise from the side of the stalk.
• Pre-sterilize one liter cans. To do this, I wash them thoroughly and put them in a cold oven, heat them to 100 grams, hold them for several minutes, and then turn off the oven.
• I cut the peeled tomatoes into halves and put them in cooled jars, sprinkle each layer with finely chopped herbs and garlic, as well as salt and sugar, add hot red pepper to taste.
• The jar of tomatoes should stand for a few minutes for the tomatoes to juice.
• These tomatoes can stand at room temperature for years if you don't eat them right away.
• I do sterilization in the oven. I put the jars of tomatoes in a warm oven and keep them there at a temperature of 150 grams until the liquid that appears in the jars begins to gurgle. The tomatoes settle before our eyes and I add more as needed.
• I take the cans out of the oven, roll them up with sterilized lids, overturn the can and cover it with a blanket.
• This is how they look in finished form:
• 
• They go well with meat, pilaf, pasta ... and are very tasty in themselves.

The dish is designed for

for 1 l can

Note

I must warn everyone that sterilization by my method must be very careful.
You can make these tomatoes according to this recipe and sterilize in any way convenient for you.
The number of tomatoes is given approximate, since a lot depends on the variety of tomatoes, their quality: how watery they are, how they keep their shape, etc.

[barbariscka]

barbariscka
interesting recipe! Took a note of it. There were questions:
- at what temperature do you sterilize cans with tomatoes? at 100?
- when you present the tomatoes to the jar for the second time, do you sterilize them later or roll them up right away?
- how long does it take to sterilize cans with tomatoes?

[Omela]

Omela
I will try to answer your questions, but I have an old electric stove, the temperature is poorly controlled. so I basically do everything by sight.
I put jars of tomatoes in a warm oven and raise the temperature to somewhere between 120-150 grams, the characteristic bubbling of liquid in the jars indicates readiness. Tomatoes settle in the jar before our eyes, I add them a little and keep them for another 5 minutes, and then take them out ..
There have been no cases of tomatoes spoiling for many years.
But I warn: This method of sterilization is not suitable for everyone, great care must be taken not to burn yourself. Can be sterilized in any way convenient for you.
I know people who made such bottled tomatoes, covered them with sealing wax, but I think that in our time no one will do that.

[barbariscka]

barbariscka !
Prompt: which tomatoes are better for your recipe - I have red, sour, fleshy, but firm; and there is pink cream, sweet and delicious. Or make "assorted"?

[liilay]

liilay
I think pink cream will do better. But what prevents you from trying one can of cream, the other from a second tomato?

Thank you
And I myself suspect that cream will be tastier. But they are so beautiful and delicious that they are eaten fresh with a bang! But the red ones hung. So, I will probably try to do with them for now.I will report on the result

[barbariscka]

barbariscka,
I got it! Thank you! I will do it.

And I want and inject. Confused by the fact that the tomatoes need to be cut. How to get them then, will they choke at all?

[averbaxx]

averbaxx
Try one or two cans, you won't try, you won't know. Everyone who has tried it loves the taste of these tomatoes. Not only are the tomatoes tasty, but also the juice released from them. I take it out of the can with a spoon. I take the cream, they keep their shape better. I don’t blanch for a long time, just enough to remove the skin.

[barbariscka]

barbariscka, thanks I will try. Already sent her husband to the market for cream. Ordered 3 kg

[barbariscka]

barbariscka, tell me, where do you use such tomatoes? That is, do they just go to "eat" or also as a preparation, for example, for sauces or pouring for stewing?

Why am I asking ...
I made 5 liter jars for testing. The appearance turned out to be very nice, I liked it. I'm thinking of making another portion (fortunately, a tomato shaft). But in thought ... our people at home are quite conservative, they are still getting used to the new. No matter how I have to eat everything by myself
That is, if their taste allows them to be used later in the form of a semi-finished product (pre-ground with a blender) for something, it would be just great!
Regarding scalding, I can recommend this method: take a sufficiently wide and deep saucepan, such as the colander available in the house. Pour so much water that a colander full of tomato is covered with water, and there was not a lot of water on top of it (otherwise it is inconvenient to get it. But I have a colander with two handles on the sides, I had to tie a long fishing line to them and pull out for it), boil in a saucepan with water and then in batches, put a tomato sludge and put in a saucepan for a few minutes.
Prepare a saucepan with cold water nearby, put a whole colander in there and throw the tomatoes. As a little chill) or the next portion will be ready for cooling - take out. Very fast and cost-effective.
This year I decided to try a few new recipes where tomatoes go without the skin. So I got the hang of cleaning them almost like on a conveyor belt

[OlenaS]

OlenaS
These tomatoes go to "eat" with us, my husband loves them very much. But, if you do not eat them, which is very doubtful, since everyone usually liked them, then nothing prevents them from being cooked, salt the prepared dish less and everything will be fine. You can also try one jar and decide whether you like it or not, whether it's worth doing a lot.
The method of scalding a tomato is very interesting, I will use it on occasion.

And pouring vinegar into jars? are they still well stored?

[bri]

bri
I don't add vinegar to tomatoes, they are obtained in their own juice, there is enough acid. They are stored perfectly, and can stand at room temperature for more than one year. Checked repeatedly.

Thanks for the recipe, it is very important, as the tomatoes ripened all at once from this heat, and not gradually, you will have to put everything into the blanks ..

I made two jars for testing, they are covered with a blanket.
Thanks for the recipe!

[Irina hel]

Irina hel
To your health! Thanks for rating the recipe.

[barbariscka]

barbariscka
Thanks for the recipe, yesterday I twirled 6 jars, decided to open one in a couple of days - try it.
I have a question about sterilization in the oven, should the liquid in the cans boil intensively or can you roll it up at the initial stage of boiling (single bubbles)? And how long does it take from placing the cans in the oven to boiling?
And what mode do you set - lower heat, or lower + upper?

Yesterday I put the cans in the oven (warm), set the temperature to 150 grams. But somehow the liquid did not boil for a very long time, I was afraid that the tomatoes would be overcooked.

[Еienaz65]

Еienaz65
Thanks for trying the recipe. Share your impressions.
You can roll up as soon as single bubbles appear. It is believed that already at a temperature of 70 degrees. everything inside the can dies.
I will not tell you the exact time, the work is carried out according to the principle of a conveyor: I cleaned it, put it in a jar, while I fill the second one, juice will already appear in the first, you can put it in the oven.The lids are boiling in water at this time. It is very important that the jars are sterile. I also sterilize cans in the oven at 100-120 g. Therefore, I put the tomatoes in still warm enough jars. I put the filled ones in an already heated oven.
As soon as the bubbles appear, I lightly press down the tomatoes with a sterile spoon and add a few more pieces, otherwise they sit down a lot after rolling.
It's hard for me to tell you about the regime, since I have an old Vyatka. It has long been necessary to change the stove, but oddly enough, it turns out excellent bread, so I put everything aside.
You can increase the temperature to 170 grams, I think that this is not critical.
I wish you success .

[barbariscka]

barbariscka
Thank you very much for your comment on sterilization, otherwise I filled out everything first. and only then put it in the oven.
I liked sterilizing in the oven very much.

Now I am reporting on tomatoes. Yesterday they opened the jar for testing, this morning there were two lonely tomatoes at the bottom.
Very tasty, and, most importantly, my husband liked it very much.
He said to be sure to spin it again.

Thanks a lot for the recipe.

I looked closely, I looked closely ... probably, I will still do it according to this recipe. As I imagine it must be sooo tasty.
One thing stopped me - sterilization in the oven. Somehow I didn't work out with this case. Everything that was done in the oven exploded. But still I will risk it. This is not to compete with boiling.

[EienaZ65]

EienaZ65
I am very glad that I liked the tomatoes. My husband only recognizes them ... For some reason, all men like them. So cook for health.
Zest
You can sterilize it in the usual way, but I really don't like it when there is steam in the kitchen, I don't like taking jars out of a pot of boiling water, it's easier for me to do this in the oven.
And make tomatoes at least for a test, I think you will like it.

I made a cucumber salad with such convenient sterilization (in the oven), it turned out so cool. I also made tomatoes, but have not tried them yet, because while there are still fresh tomatoes and cucumbers and peppers, it has not come to pickles yet ..

[Barberry]

Barberry, I am grateful!
Well, before that it turned out to be delicious, there are no words!
in the next. if I reduce the salt a little, otherwise it is slightly salty - but it is impossible to come off! and indeed, it is eaten so easily, as a side dish, to be honest, it's a pity even for sauce.
It’s a pity that I didn’t do much - I was also worried about the unusual sterilization. but now I know that everything is fine
Thanks for the delicious and simple recipe - I will cook more!

[rinishek]

rinishek
I am very glad that you liked this recipe, cook and eat to your health. Thank you.

[barbariscka]

barbariscka , tell me, is the quantity of ingredients you declared for one can?
Have you tried not pouring water, but turning part of the tomato through a meat grinder and pouring it with liquid tomatoes?

[RybkA]

RybkA, the recipe says: "The dish is designed for 1 liter jar."
And, as I understood, there is no water there. Tomatoes themselves secrete juice, which is why the recipe is so called.
This year I also want to try this recipe to close.

[izumka]

izumka , it is somehow incomprehensibly written about water, especially for beginners like me
I just tried tomatoes in thick tomato juice, so I ask ...

[Rybka]

Rybka
The amount of ingredients is stated for 1 liter. jar. There is no water there. I wrote in the recipe that
"The jar of tomatoes should stand for a few minutes for the tomatoes to juice."
If you pour tomato juice, then it will be a recipe, good, but completely different. Tomatoes such as in the south are not brought to us, ripe, juicy, you can make many different preparations from them, and pour juice, and cook hot gravy, and cook a tomato ...
Try it, perhaps for a change, and you will like this recipe, you get completely different tomatoes in taste, my family really likes them.

Sorry for the stupid question, I have never made any preparations before, but if salt is excluded in your recipe, this will not affect the shelf life of tomatoes?

[marina82marina]

excluding salt in your recipe will not affect the shelf life of tomatoes?

marina82marina, tomatoes will be stored without salt. Close the tomato juice without salt. But you can add salt to it when you open the jar. And here the tomatoes will be absolutely tasteless.

barbariscka, please tell me how much red pepper do you put in? And then I'm with him (with hot pepper) I'm afraid to miss!

[Zhivchik]

Zhivchik, thank you very much for the answer, you made me so happy. My family does not eat salt and foods containing salt at all, so we will be fine

Sorry for the stupid question, I have never made any preparations before, but if salt is excluded in your recipe, this will not affect the shelf life of tomatoes?

I didn’t do it without salt, as far as I know, salt is also a preservative, so I’m not sure that these tomatoes can be cooked without salt.

barbariscka, please tell me how much red pepper do you put in? And then I'm with him (with hot pepper) I'm afraid to miss!

I put a small piece in about 1 to 2 cm of hot dry red pepper. But this is a matter of taste .. If you don't like spicy, then you can put even less.

barbariscka, great for the answer! I will try. I will report on the result!

[barbariscka]

barbariscka, 1 tbsp. l. salt - is it an ordinary spoon or from HP? And with a slide or not? And in grams it is impossible?

[izumka]

izumka
A common soup tablespoon. Collect a full spoonful of salt without a slide.
Usually I didn’t weigh it, because it doesn’t require such accuracy as when baking bread, but now I went to weigh it specially for you, I got 24 g. And I also take stone salt for canning.

[barbariscka]

barbarisckaCan your tomatoes be made without herbs, only garlic and salt? Will it be tasty? Or does greens play a big role?

[barbariscka]

barbarisckaCan your tomatoes be made without herbs, only garlic and salt? Will it be tasty? Or does greens play a big role?

Of course, you can make them without greens, garlic and salt will play their role ..... How tasty it will be, I can't say, I haven't tried it, but you won't spoil them, you can always use it.

[barbariscka]

barbariscka, I made today (or rather, they are still being made) tomatoes according to your recipe. It will be super tasty, I already know!
I'll tell you exactlyLozjathat without greenery - it will be completely different. I set to sterilize in water (as I was going to), while sterilization had just begun, lifted the lid and scooped up tomato juice, how delicious it is! Spicy from greens, slightly spicy from pepper and salt, sugar is just right. (I took the usual tablespoons without gorka at all) This juice. straight balm of some kind! I even suspect why. (Sorry that we are teetotalers)

I used celery and cilantro, but not 2 sprigs each, but how many are not a pity. Celery is the most tomato green, but I never closed it with cilantro, although I love it very much - this is a discovery for me. Well, garlic, bitter pepper - self-saboy.
The tomato was not enough for me of course.
You, barbariscka, misled me. They wrote that 700-800g per 1 liter of a can will be needed. I bought 5kg and decided that it was enough for me for 6 cans set aside for this case with my head. No, no - my tomatoes ran out on 4 cans. Weighed - in one jar I fit - 1000-1100g tomato. I took small and medium-sized cream, pressed it a little with my hand to seal.
I'll preserve it later!

Thanks for the delicious recipe!
-------------------------------------------------------------------------------------------
P.S. Sterilized in water. It is difficult, of course, to see the boiling inside the cans. I decided to sterilize 1 hour from the moment the water boils outside.

[Elenka69]

Elenka69
How beautiful tomatoes you have! I am very glad that they showed it, it's nice to see ...
I regret that it was not enough for 6 cans, but I could not fit them so tightly ... Well rammed, the cans are just indicative.
Of course greens, garlic, peppers give the main taste, these are my husband's favorite tomatoes. But there are all sorts of situations, maybe people don't eat greens, there will be just canned tomatoes, they can also be used well in winter ...
So eat to your health and thanks for the thank you.

[barbariscka]

barbarisckathanks for the praise! I tried very hard ... I did three things at once.
Tomatoes are now as they should be - hard and slightly juicy cream.
I highly recommend everyone to try the recipe!

P.S. Sterilized in water. It is difficult, of course, to see the boiling inside the cans. I decided to sterilize 1 hour from the moment the water boils outside.

Oh myne bastard! I think, what for me today already 1 can swelled up and one shied away. We kept much less, we were afraid that the tomatoes would cook completely and creep away. Now it is clear that it takes a long time to sterilize.

And about greenery, well, we are not very lovers, especially me, but that's not the point. The fact is that we do not sell cilantro, and I did not observe any green celery either. Therefore, I threw parsley into a couple of cans, and made the rest without greens.

[Lozja]

Lozja... if the tomatoes are firm and fleshy, then they keep their shape well. I have already twisted the jars, looked at - good halves and their "broth" is almost transparent, that is, they did not turn into mashed potatoes.

[Lozja]

Lozja... if the tomatoes are firm and fleshy, then they keep their shape well. I have already twisted the jars, looked at - good halves and their "broth" is almost transparent, that is, they have not turned into mashed potatoes.

Clear. So, we decided to open one of the cans, which are still intact, they will still swell up later, most likely. Let's taste it at least. Well, since the whole plantation has disfigured the mother-in-law's tomatoes, I will still try with this recipe anyway, I'm stubborn.

[Lozja]

So, we decided to open one of the cans, which are still intact, they will still swell later, most likely. well persistent.

Lozja... Well, tell me later how they are to you. I tried only tomato juice. Interesting...
I will root for you. Maybe my humble experience will help you. Good luck!

[Lozja]

Lozja
I'm very sorry that your jar is swollen ... I sterilize it in the oven, so I can't say anything about sterilization in water. My jars can stand for several years at room temperature, always (pah-pah) is normal, tested for more than one year.
I hope that Elena's sterilization method will be successful and her experience will be useful to you. And I somehow got the hang of sterilizing everything in the oven ...
It's amazing that you don't grow celery ... Kinzu, I can still understand.
But lovage is probably growing, you can try to add it, only a little, because this plant, although it looks like celery, has a stronger aroma.

[barbariscka]

Well what can I say. It was not possible to taste the tomatoes, because they have a persistent, lingering smell of vinegar, which is not there. Which means the fact that the tomatoes have gone bad due to underrelease. Well, they learn from mistakes. Another can is swollen, which means I'm right. In general, only I am to blame here, you have to get used to any recipe.
barbariscka, dont be upset! Ours just don't give up.

Elenka69, and when sterilized in water, after the last presentation of tomatoes, how much more do YOU ​​keep the jar in water without opening the lid?

[Lozja]

Lozja, this is a difficult question for me, I laid them down so well, pressed them down a little, immersed them and did not report at all.
I can assume that if you report, you should do this at the beginning of sterilization, as the tomatoes begin to settle.

You can contact me on "you".

I was advised here to put a sprig of basil of any color in a jar, they say, unusual and very tasty.
I once made tomatoes in juice with the addition of ground chron root and, if I'm not mistaken, garlic. The juice is awesomely tasty, I would have drank and drank it, but half of my cans were swollen and I did not experiment with them anymore.