Tomatoes in their own juice without skin for winter
Anyone who has ever cooked tomatoes in their own juice will cook them again and again. The snack has the most natural taste, as it contains only tomatoes and spices. I advise you to choose tomatoes of the same variety, size and degree of maturity.
Ingredients
Step-by-step cooking recipe
Wash the tomatoes and peel them. To do this, make a cross-shaped incision on each and place it in boiling water for 2-3 minutes, then pour ice water over it - now the skin will come off very easily.
Place most of the prepared tomatoes (approximately 700 g) in a pre-sterilized jar.
Cut the remaining tomatoes in half, remove the seeds with a teaspoon. Finely chop the pulp, place it in a saucepan with a thick bottom and, stirring, bring to a boil.
Wash the greens, dry them slightly and chop them finely. Cut the celery stalk into small cubes.
Add chopped dill, parsley, celery, pepper, Tabasco sauce, salt and sugar to the boiling juice. Mix everything well and cook over low heat until the celery is soft (about 10 minutes).
Rub the hot juice through a sieve. If the tomato juice is not enough to fill the jar with tomatoes, add a small amount of drinking water and bring the juice to a boil again.
Pour boiling tomato juice over tomatoes in a jar to the top. Cover the jar with a lid and send it to be sterilized in a pot of boiling water (the minimum sterilization time is 10-20 minutes from the moment the water boils in the pan).
After sterilization, seal the jar with the workpiece tightly, turn it upside down, wrap it up and leave it to cool completely. Store the cooled tomatoes in their own juice in a cool dark place.
