Whatever marinade I tried, the most delicious tomatoes are obtained in their own juice. For this recipe, you can buy separately soft tomatoes and separately dense ones. This way they will not have to be sorted, which means they will be able to save valuable time.
Ingredients
- Tomatoes - 12 kg
- A mixture of peppers with peas - 1 tsp.
- Bay leaf - 5 pieces
- Citric acid - 2 g
- Sugar - 160 g
- Salt - 100 g
- Water - 4,5 l
Step-by-step cooking recipe
Wash and sort tomatoes: put soft and large in one direction, dense and small in the other. If all the vegetables are the same, just divide them in half.
Cut soft tomatoes into small pieces, remove green streaks and damaged areas. Pass the tomatoes through a juicer.
Pour the juice into a saucepan with a thick bottom and bring to a boil over low heat. There will be a lot of foam, mix it and it will fall. Add sugar, salt, citric acid and cook for 20 minutes.
Place the bay leaf and a mixture of peppers in the prepared jars. Periodically shaking the jar, place the small tomatoes tightly.
Boil water in a separate saucepan, pour the cans of tomatoes to the top, cover with lids and leave to warm up for 20-30 minutes.
Drain the water. Instead, pour boiling tomato juice into the jars. Roll it up, turn it upside down and wrap it well with a warm blanket. Well-warmed cans are perfectly stored for several years and never "shoot".
