Canned tomatoes without skins. Tomatoes without peel and vinegar - a recipe with step-by-step photos of cooking for the winter

step by step recipe with photo

Skinless tomato blanks have a huge plus, because many do not eat tomato skins, preferring to eat only soft, juicy pulp. Quick tomatoes skinless is an easy way to make a great appetizer in minutes. Most of the time will be spent on cleaning tomatoes, but if they are scalded with boiling water beforehand, then everything will be much easier and faster. In addition to tomatoes, you can add other vegetables, for example, Bell pepper and onion. The snack will taste better.

Ingredients

• 500 g tomatoes
• 2 sweet peppers
• 1 bulb
• 5-6 sprigs of dill
• 250 ml water
• 2 tsp salt
• 2 tsp Sahara
• spices to taste

Cooking

1. Choose strong, ripe tomatoes for pickling without signs of spoilage and damage. Wash and trim the ponytails. Soak them in boiling water for 4-5 minutes. Cuts can be made on the peel to make it easier to peel later.

2. Drain the boiling water and peel the tomatoes. Leave the place where the stem was attached.

3. Measure the right amount of salt and sugar. You can also add any spices for a brighter taste and piquancy.

4. Wash and peel the sweet pepper from the inside, remove the stalk. If you take another variety, for example, ratunda, then the appetizer will turn out with a spicy aftertaste. Onion clean and cut into halves of the rings. Wash the dill sprigs and chop finely.

5. Place half of the vegetables and herbs in a container or jar.

6. Place one or two layers of tomatoes on top of peppers, onions and dill.

Description

Peelless tomatoes for the winter are a wonderful option for an excellent snack that can also be served with festive table, and for a family dinner, and even for an unexpected feast. The taste of these tomatoes is reminiscent of classic tomatoes in brine, however, it is more intense and spicy.
If you like spicy food, you can also add hot peppers to the ingredients to add spice to the tomatoes. But try not to overdo it, as you risk making the tomatoes too spicy and uneatable.
To prepare such an appetizer, you can take both ordinary medium-sized tomatoes and small cherry tomatoes. It will be more convenient to put them in a jar, and much more will fit in the container. It is desirable that the tomatoes are ripe, but not overripe, as in this case their flesh will be too soft, and after you remove the peel and put the tomatoes in jars, they can turn into porridge. Give preference to fruits with thin skin and firm flesh.

Some hostesses like to close the tomatoes for the winter in halves, after removing the peel from them, but in this case you need to work very carefully so as not to crush the tomato when cooking and placing it in jars. Also, tomato juice is often added to the jar to enhance the aroma and taste. ready meal. This is especially often done in order to slightly mask the smell of vinegar, if it is added. Our recipe will not use vinegar.
Cook at home delicious tomatoes without a peel for the winter is easier than ever. If you carefully read our recipe with step by step photos and try to cook a snack on it, you will be convinced of this for sure. Be sure to prepare the required ingredients and set aside some free time to prepare skinless tomatoes for the winter.

Ingredients

Tomatoes without peel for the winter - recipe

Prepare first necessary ingredients and put them in front of you on the table to reduce the time to look for them during the cooking process. Make sure that the tomatoes are whole and unbroken, wash the greens well and leave to dry on a towel.

Boil some water in a saucepan, put the tomatoes in a plastic bowl, and then pour hot water so that it completely covers the tomatoes. Leave them in hot water for a couple of minutes, then remove with a slotted spoon and transfer to another plate.

Carefully make a cross-shaped incision on the skin of the tomato, then, prying it with a knife, begin to slowly remove it. The result should be perfectly peeled matte tomatoes..

Put them in a jar, being careful not to tamp them, so as not to damage the products and not crush them. Try to fill the jar as much as possible.

Now you need to cut the greens. Immediately cut off the cilantro branches, leaving only the leaves, which are cut as finely as possible with a sharp knife. Peel the garlic and also cut into small pieces.

Any products, skillfully, can be turned into culinary wonders. Especially in the season when the fresh gifts of nature - berries, fruits, vegetables, herbs - just the sea.

For this recipe, tomato own juice no special skill required. To create such a strategic reserve for the winter, you do not need to conjure for a long time in the kitchen, experimenting with all kinds of marinades and fillings. And prepare one or two jars for testing, and, who knows, maybe such tomatoes without skin, brine and vinegar will forever take one of the first places in your ranking of homemade preparations!

Tomatoes in their own juice for the winter without vinegar

recipe for harvesting for the winter without marinade and brine

The number of ingredients for convenience is given per one liter jar and 800 g of tomatoes, and you prepare the volume you need.

Ingredients:

• tomatoes,
• cilantro and parsley - on the third part of a large bunch,
• hot pepper - half of one piece,
• sugar and salt - one tbsp. l.,
• garlic - four cloves.

Cooking process:

All products must be clean. Dry the greens, and the tomatoes will undergo another water procedure. Therefore, it is not scary if wet beads remain on them. Very finely chop the garlic, pepper and herbs (without tails).

Mix them with sugar and salt.

The dressing will be saturated with the juices of all the ingredients, and you will sterilize the jars and lids this time. Close the containers so that they do not cool down while you prepare the vegetables for the next operation.

Pour boiling water over the tomatoes. But do not rush to remove the skin from them, because you can burn your fingers. Let the tomatoes soak in the water for a few minutes.

Then the whole subsequent process will pass without difficulty. Remove the peel, cut the vegetables in half if they are large.

Put them in hot jars, interspersed with dressing. Keep in mind that the tomatoes will still let the juice out and settle a little. Therefore, leave them alone for 10 (or a little more) minutes.

As soon as liquid appears, more tomatoes can be added. Even when you put the jars on sterilization, you can continue to fill them. It is more difficult to do this when you decide to use the oven for sterilization. It is better to subject the cans to such processing on the hob. And do not forget to make sure that the water in the sterilization dish does not boil too much.

We felt that we should no longer overload the jar with tomatoes, sterilize it for five minutes and immediately roll up the tomatoes with lids, turn the containers over. Wrap them in something warm, like a bath towel. Tomatoes in their own juice will cool down and you can lower the jars into the cellar or transfer them to a cool pantry.

We thank Galina Alexandrovna for the recipe and photo of tomatoes without vinegar, marinade and peel.

You might like the preparation tomato juice for the winter:

Sincerely, Anyuta.

Delicious sweet tomatoes have always been regarded as an example best vegetables. They are included in the recipes of many dishes, they are cooked on their basis. fragrant soups all over the world. One of the most common ways of harvesting tomatoes for future use is seaming, which consists of two independent products - the vegetable itself and juice, which perfectly quenches thirst.

We present to your attention not just tomatoes in their own juice for the winter, but complicate the task a little by offering to cook them without skins. This will make the fruits even more tender and mega-juicy.

Salted tomatoes in their own juice

This is the classic and easiest tomato pickle recipe with a fairly short list of essential ingredients.

Ingredients

Servings: - + 50

• ground tomatoes 3 kg
• rock salt 100 g
• granulated sugar 50 g
• tomatoes (overripe) 2 kg

per serving

Calories: 23 kcal

Proteins: 0.6 g

Fats: 0 g

Carbohydrates: 5.1 g

60 min. Video recipe Print

First of all, prepare the jars. The best option is a container of no more than 1 liter in volume. They must be washed with the product, rinsed in plenty of water so that no foam remains on the surface, and held over the steam for about 20 minutes each.

Wash all tomatoes well. Part of you will go to the base, and large or overripe ones will be needed for tomato filling.

Prepare several bowls or pots in which to pour the sorted tomatoes. We do not recommend putting both types in one container, so as not to sort out later. Pierce tomatoes with whole skins here and there and pour boiling water over them. Leave for a few minutes.

Now you can drain the water and remove the skin.

Fold the tomatoes neatly into prepared jars, being careful not to crush the tender pulp.

Cut the overripe fruits into medium pieces and chop. Choose any method. It can be either a meat grinder or a blender.

Transfer the resulting mass to a saucepan and bring to a boil. Now remove from heat and grind through a fine sieve to get rid of the seeds and leave only the juice with pulp.

Put the pan back on the stove, boil for 5 minutes with salt and sugar, and then pour into jars. Try to get the juice into all empty spaces, but do not top up to the very neck. You should have about 2 cm of free space left. Roll up the tomatoes in a jar using a special machine with iron lids.

Advice: taking into account that you are cooking tomatoes without skins, over time they will actively begin to release juice under the influence of high pouring temperature, so we recommend choosing soil fleshy fruits.

Canned tomatoes in their own juice without vinegar

This recipe is interesting because it combines not only fresh notes of tomatoes, but also the astringency of mustard and the aroma of horseradish. Such a blank will become indispensable for further use in various sauces to meat and fish dishes.

Servings: 26

Time for preparing: 45 minutes




The energy value

• calorie content - 20.2 kcal;
• proteins - 0.6 g;
• fats - 0 g;
• carbohydrates - 4.4 g.

Ingredients

• medium-sized tomatoes - 2500 g;
• hot pepper - to taste;
• onion (small) - 1 pc.;
• currant leaf - 2 pcs.;
• horseradish root - 50 g;
• dill, umbrellas - 2 pcs.;
• mustard powder - 1 tablespoon;
• rock salt - 2 tablespoons;
• water - 1500 ml.

Step by step cooking

1. Sterilize jars. If you are going to harvest tomatoes in half a liter, then you can use the modern sterilization method that does not require a long wait - in the microwave. To do this, pour a little liquid into each jar and, setting the timer for a few minutes, ignite in the appliance.
2. Line the bottom of the jar with currant leaves, chopped horseradish root, garlic and a little hot pepper. Lay the prepared tomatoes tightly, not reaching the very top.
3. Now prepare the brine, which will subsequently be infused with the juices secreted by the fruits. To do this, dissolve the specified amount of salt in cold water and strain the liquid through several layers of gauze.
4. Pour saline solution tomatoes, put onion and dill umbrellas on top.
5. Cover everything with plastic lids and leave in the kitchen for 3 days. When the solution becomes slightly cloudy and takes on the color of tomatoes, rearrange it in the refrigerator or cellar. Such tomatoes can already be tasted after 30 days.

Important: in order for your workpiece to be stored for as long as possible and have excellent taste qualities, never use chlorinated running water. It is best to get well or borehole, but if this is not possible, pass the liquid through a filter or buy bottled.

Tomatoes in their own juice with vinegar

Pretty simple recipe juicy tomatoes without marinade with a delicate texture and rich taste.

Servings: 6

Time for preparing: 30 minutes

The energy value

• calorie content - 31.4 kcal;
• proteins - 0.6 g;
• fats - 0 g;
• carbohydrates - 7.3 g.

Ingredients

• fleshy tomatoes - 600 g;
• table vinegar (9%) - 1 tbsp;
• granulated sugar - 1 tsp;
• table salt - 1 tbsp.

Step by step cooking

1. Remove the skin from the tomato. In order for it to easily move away from the pulp, pour over the vegetables with boiling water or place it in it for a couple of minutes, and then transfer it to cold water.
2. Cut the tomatoes into medium-sized slices, place in jars pre-washed with baking soda and tamp with a spoon. During these manipulations, a lot of juice will stand out.
3. Place the filled containers in a large saucepan, lining the bottom with a kitchen towel, pour warm water up to the shoulders and simmer over moderate heat for 20 minutes. After pour sugar, salt and add vinegar. Seal tightly.

It is interesting: if you follow all the conditions for preparing seaming, namely, thoroughly rinse the containers and the fruits themselves, then adding vinegar is optional. In this case, the preparations will be perfectly preserved, and you will be able to enjoy real fresh tomatoes in winter.

Skinless tomatoes in their own juice are a great opportunity to remind yourself of a hot summer in a cold winter, just taking out a jar from the bins. In addition, they will help diversify the menu without special trouble- even flavoring them with a good portion of sour cream, you get an excellent salad. Bon appetit!

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We offer you a simple recipe for pickled tomatoes without peel for the winter. Juicy, dense, tender tomatoes, spun with sweet crispy slices bell pepper drenched in a spicy marinade with spices. Preservation turns out sweet and sour and a little spicy thanks to spicy garlic. In winter, such tomatoes are useful not only as a fragrant snack, but also as a raw material for tomato dressing borscht. They can also be added one at a time different dishes, such as the vegetable stew or meat sauce. Moreover, you can use not only tomatoes, but also sweet peppers, which are also saturated with all the juices.
The highlight of this blank is that we roll the tomatoes without peel. So they are much better saturated with marinade, and it is more convenient to eat them.



You will need:

- 1.2 kg of tomatoes,
- 1/2 bell pepper,
- 1 liter of water,
- 2 - 4 cloves of garlic,
- 5 peas of allspice,
- 2 tablespoons salt,
- 5 peas of black pepper,
- 4 tsp vinegar,
- 2 tablespoons Sahara,
- 2 bay leaves.




We choose small ones for twisting, which will be easy to put in a jar. They also need to be firm enough not to soften in the marinade.
We wash the vegetables and make a small incision in the shape of a cross on each top. Place in a small bowl and cover with boiling water.

Then, after a minute, drain the boiling water and fill the dishes with tomatoes cold water. After such blanching, the removal of the skin is greatly facilitated. Remove the skin and set aside for now.

Let's get the marinade. To do this, mix water with spices. Don't add vinegar just yet. Pour it in after the marinade boils. Everything, he is ready!

In sterilized jars, lay out the peeled and medium-sized chopped garlic cloves. We also lay out a couple of slices of Bulgarian.
It must first be cleaned of seeds and divided into thin pieces.

We spread the tomatoes, not ramming too hard so as not to crush them.
And pour boiling, fragrant brine blanks for conservation.

It remains only to twist the cans more tightly and send to cool in a warm, dry place. Do not forget to turn the containers upside down and wrap them well with a blanket.
Tips: for marinating, tomatoes of the "cream" variety or any other small size but firm structure are very suitable. Cherry should not be preserved in this way. They are too delicate and can wrinkle under their own weight.

Bon appetit.
Old Lesya