These tomatoes can be served as an appetizer, as well as used for sauces and dressings for other dishes. Canned tomatoes perfectly preserve their own taste, color and useful properties!
Ingredients
Step-by-step cooking recipe
Wash the tomatoes and sort them by size: medium-sized ones will be used to fill cans, and smaller or too large ones will be used to make juice.
Peel the tomatoes to put them in jars entirely. To do this, make a cross-shaped incision on the skin, put the tomatoes in a large bowl, pour boiling water and leave for 1 minute. Then remove the skin and remove the core with a knife.
Tomatoes for juice preparation pass through a meat grinder. Place the resulting tomato mass in a thick-walled saucepan and bring to a boil over medium heat. Add salt and sugar, boil for 5 minutes.
Put 5-6 peas of black pepper and 3-4 peas of allspice at the bottom of sterile jars. Lay the whole tomatoes tightly. You can additionally add garlic, cloves and bay leaf to the jars.
Pour hot tomato juice into a jar with tomatoes to the top edge (a liter jar contains about 650-700 g of whole tomatoes and 300-350 ml of tomato juice).
Cover the jars with lids. Sterilize the jars in a saucepan with water (the water should reach the base of the necks), gradually bringing to a boil, and then over medium heat for 25 minutes.
Roll up the jars, turn them over, wrap them up with a warm blanket and leave them overnight. Store ready-made tomatoes in their own juice in a cool place.
