How to make a tomato from a tomato. How much to cook tomato juice? A simple recipe for homemade tomato paste

How to cook home tomato from a tomato? It's no secret that we all love home cooking, because when we cook at home, we do not use chemical additives, unnecessary flavors and flavor enhancers, preservatives, and we just cook with love and devotion. Making homemade tomatoes from real tomatoes for the winter is part of that. In winter, we will add tomato from real tomatoes to our dishes, which will greatly improve the taste of the dishes.

Composition:

Tomatoes 2 kg
Salt 20 gr (1 tablespoon)
Sugar 40 gr (2 tablespoons)
Dry citric acid 2 g (1/2 teaspoon)

Step 1

Rinse the tomatoes well. Core () the tomato and cut into wedges.

ATTENTION!!! Some chefs prefer to cook the tomato without the skin. If you have the opportunity and time, then you can peel the skin. This will make the tomato tastier.

Step 2

Grind the tomatoes in a blender. Put it in a saucepan and put it on fire

Cooking tomato from tomato

Step 3

Boil the tomato to the desired thickness. This could be:
just bring to a boil (then the tomato will be liquid and not concentrated)
Boil 1.5-2 times (recommended tomato density and concentration)
Boil 2.5-3 times (the tomato will be thick and concentrated).

ATTENTION!!! If you like concentrated homemade tomato, the density of the liquid can burn

Add salt, sugar and citric acid to our homemade tomato.

Cooking tomato from tomato

Step 4

In order for the home tomato to be stored, it is necessary to disinfect the banks.

Rinse the jars well and place upside down in boiling water for 5-10 minutes. The jar should warm up and be covered with steam from the inside. Put the lids for cans in boiling water for 2-5 minutes.

Step 5

Pour our homemade tomato into jars and close tightly with a lid You can use cans for a seamer or screw metal lids

cooking tomato

A real housewife should know how to cook a tomato in order to always have a natural dressing for borscht, sauces and many other dishes. It is not difficult to prepare a quality product at home, and the process will take no more than 1-2 hours. But before you cook tomato paste or juice for the winter, you need to master all the wisdom of the preparatory stage, choose the right tools, and compare the proposed methods. There are more and more recipes for spinning every year, but the simplest versions of such dishes still remain in the leading positions.

Rules for choosing suitable vegetables

The quality of the tomatoes affects the taste, texture, shelf life and aroma of the final product. When choosing vegetables for pasta or juice, you should adhere to these recommendations:

1. The best option for such preparations for the winter is the Bull Heart variety and its analogues. If you cook products from such fruits, then even at home you can count on getting a thick and rich composition. But slightly watery tomatoes without a pronounced color give a too liquid and tasteless mass.
2. It is recommended to use ripe and even slightly overripe fruits for pasta and juice. They can be pressed and soft, the quality of the workpieces will not decrease.
3. There should be no unripe tomatoes in such dishes at all. No matter how many of them are included in the composition of the final product, this will necessarily negatively affect its consistency, color and taste.
4. The housewives are somehow not used to cooking cherry tomatoes, which can be considered a significant omission. The ingredients will all be cut into pieces and processed early, and this type of pulp is ideal for making pasta or juice.

The ideal basis for creating blanks will serve as components grown in beds in direct sunlight. Greenhouse specimens contain insufficient water and have a characteristic acidity, which affects the quality of the final product. If there is no way to trace the origin of tomatoes, at least they need to be purchased strictly in season, and not in supermarkets, but in food markets.

We collect the necessary tools

When creating blanks for the winter, special attention should be paid to the selection of suitable utensils and auxiliary tools. First, when closing a tomato at home, you need to make sure that everything you need is at hand. Secondly, it is worth making sure of the quality of the devices used.

When boiling pasta or juice, you need to pay attention to the following points:

• If the recipe involves infusion and heat treatment, the duration of which does not exceed 1 hour, the container can be aluminum. Otherwise, you will have to choose dishes from a different material (cast iron, iron, enamel), otherwise oxidative processes will begin, negatively affecting the quality of the composition.
• It is recommended to take care of the presence of a juicer, which will facilitate the process of separating the juice from the pulp and veins. If there is no such device, you will have to limit yourself to a sieve or colander.

Tip: Housewives who have to close shop vegetables for the winter can use one simple trick - after cutting the tomatoes, sprinkle them with a small amount of salt and insist for 15 minutes. This will stimulate the flow of juice and squeeze out as much liquid as possible from the pulp.

• We take glass jars, and iron lids.

In addition to the above and the ingredients themselves, we are preparing a seaming key and a ladle, with which we will pour pasta or juice.

Cooking options for tomato paste

Tomato paste can be made in a variety of ways, but it's best to use the simplest and most proven recipes. For example, such:

• Traditional tomato cooked on the stove. For 2 kg of ripe tomatoes, take a couple of red bell peppers, a few black peppercorns, bay leaves, salt and sugar (how much depends on the variety of tomatoes and individual preferences). We sort out the vegetables, wash them, dry them, peel the seeds from the pepper, cut everything into pieces. Put the mixture in a cooking container and keep it on low heat until it gives juice. Then we slightly increase the heating power and boil the composition for 5 minutes. Cool the resulting mass to room temperature, grind through a sieve, remove all excess. Add salt, spices, laurel, sugar to the paste, boil for up to 5 minutes, pour into jars and close for the winter.

• Tomato with herbs. For 3 kg of vegetables, take several sprigs of fresh parsley and dill, salt, pepper and sugar, depending on the desired result. We wash and dry vegetables and herbs. Cut out a dense core from the tomatoes and pass it through a juicer. We bring the resulting mass to a boil, add spices and sugar (you should not abuse it, this can deprive the paste of its naturalness). Introduce greens chopped or torn into leaves, without removing the container from the fire. Particular attention should be paid to how much the composition will boil in total - this figure should not exceed 25 minutes. The resulting product is poured into jars and rolled up for the winter.

• Original tomato without sterilization.For 3 kg of tomatoes we take 1.5 kg of bell pepper (vegetables can be taken not only red, but also yellow), 0.5 kg of not very sweet plums, 3 sour apples, salt and sugar to taste. Wash fruits and vegetables, dry them, remove cores, seeds and bones. Cut the pepper into 4 parts, put it in a cooking container. We also send tomatoes, apples and plums passed through the juicer there. Add sugar, salt and spices as desired. Bring the pasta to a boil, stirring constantly. After a 10-minute boil, pour the mass into jars and roll it up for the winter.

Tomato paste prepared in this way can be stored at home for up to 5 years, you just need to choose a cool place for the jars.

Simple recipes for delicious tomato juice

Today, more and more often housewives cook tomato juice not on the stove, but use various modern devices for this. At home, this saves time and effort.

• In a slow cooker. For 2 kg of small tomatoes we take 300 g of ripe pears and apples (not very sweet), spices (pepper, cinnamon, cloves), salt and sugar to taste. We wash fruits and vegetables, dry them, clean them of all unnecessary. Grind the fruits with a juicer and pour into the multicooker bowl, adding all the spices. We select the "Cooking" mode, set the timer for half an hour. Pour the finished juice into jars and close for the winter.

• In a double boiler. For 2.5 kg of red tomatoes, take 0.5 kg of yellow tomatoes and fruits of the "Black Prince" variety. Additionally, we need parsley, basil and dill, pepper, salt and sugar. We wash and dry vegetables and herbs. We pass all the tomatoes through a juicer. With this approach, it is very important how much pulp is obtained at the output, therefore, if there is a special mode on the device, we select it. Mix the juice with chopped herbs, put the resulting mass in a double boiler and bring to a boil. Turn off the device (or remove from heat), add spices, mix. Boil the composition for another 5 minutes, then pour it into jars.

When using these devices in the final product, it is possible to preserve not only the natural taste of vegetables, but also the maximum amount of vitamins, minerals, fiber and other useful components.

This only at first glance seems that preparing tomato juice or pasta is difficult and troublesome. In practice, everything does not take much time, if you clearly plan all the work and perform them consistently. The quality of the product must be monitored constantly. No need to be afraid to try the composition, add spices, salt, sugar and even vinegar to it. Only with the help of such experiments will it be possible to achieve a truly ideal ratio of components.

And we continue to make preparations for the winter. Today we have a very versatile workpiece, and the composition is well simple to disgrace, the recipe includes only tomatoes. And that's it! Tomato without vinegar and preservatives.

Tomato juice with seeds and skins - for me it is both healthy homemade tomato juice with a high fiber content, and an excellent dressing for cabbage soup, borscht, or just a base for gravy. I will say, without bending my heart, this mother's roll is my most delicious winter preparation. You open a jar of such thick tomato juice from your mother's garden, pour it into a glass - and a bite with a slice of black bread grated with garlic, mmmmmm! You will immediately feel the aroma and strength of summer.

Of course, you can add ingredients of your choice to this tomato juice, it can be salt or sugar (and in this and in this version this juice is very tasty), also spices (bay leaf, peppercorns, coriander ...). Spices in today's step by step photo We do not add the recipe at all, but you can use any of your choice.

This tomato dressing can be cooked both on the stove and using the multicooker, which is already familiar to many, it is very convenient if you do canning in small batches.

In order to prepare a tomato or tomato cabbage dressing for the winter, you will need the following ingredients

Ingredients:

• Tomatoes (red, ripe),
• Salt and spices according to your taste and desire.

Cooking process:

First you need to rinse the ripe tomatoes.

Then, removing the stalk, cut the tomatoes into small slices, and pass the tomatoes through a meat grinder with a fine grid. You can also use a blender that can easily turn tomatoes into a homogeneous mass or a special juicer for soft vegetables in the form of a long attachment for a meat grinder.

Then pour the twisted tomatoes into a saucepan and set over medium heat.

Bring the tomato to a boil and then, reducing the heat to a minimum, boil the tomatoes for another 20 minutes. From time to time you need to remove the resulting foam.

Tomato in a slow cooker

If you decide to cook such a dressing in a multicooker, then you also need to grind the tomatoes, then pour the mass into the multicooker bowl and, choosing the "Stew" mode, cook tomato juice in a multicooker for 1 hour.

Then pour the hot dressing into sterilized jars and roll them up with boiled lids. We leave the inverted jars under the covers until they cool completely, then store in a cool room.

By the way, vinegar is not used at all in this tomato recipe, since tomato juice is itself a preservative. But in order for the workpiece to stand without problems and the cans do not take off, be sure to sterilize them well: the cans - 10 minutes, the lids - boil for 5 minutes in water.

That's how quickly and easily you will prepare a wonderful tomato or dressing for many dishes, which will certainly help you out in any situation. Prepare several options for such a dressing with various additives, and you will not regret it. Imagine how fragrant borscht, cabbage soup or hodgepodge will be in winter, not a single tomato paste can be compared!

My dear mom, Nadezhda, prepared a tomato for the winter with you.

If you do not like the presence of cake in homemade tomato juice, then after it boils for the specified time, gently grind the tomato through a coarse sieve. Then they boil again for several minutes, and then they are rolled up in jars.

Anyuta and her Notebook of recipes wishes you tasty preparations and bon appetit!

It will take 1 hour to prepare 3 liters of tomato juice, of which boiling takes from 10 to 30 minutes, depending on the method of preparation of tomato juice.

How to cook tomato juice

Products for the preparation of 3 liters
Tomatoes - 4 kilograms
Salt - 1 level teaspoon
Sugar - 1 level tablespoon
Ground black pepper - to taste

Food preparation
1. Wash the tomatoes and cut each into 4 pieces. If tomatoes are handled, the stalks should be cut. If with a meat grinder, then it will grind the stalks into juice.
2. Either pass the tomato halves through a meat grinder, or through a blender, or by hand: put in a sieve and wipe in a saucepan.
3. Pass the tomato mass through a sieve to remove the remaining seeds.
How to cook tomato juice in a saucepan
1. Put a saucepan with tomato paste over medium heat and bring to a boil.
2. Reduce heat, add sugar and salt, pepper to taste, simmer the juice for 5 minutes with constant stirring, removing the foam.
3. Pour tomato juice into sterilized jars or bottles.
4. Cover the jars or bottles with lids previously kept in boiling water for 5 minutes, then cool to room temperature, covered with a warm blanket, and put away for storage.

How to cook tomato juice in a jar
1. Pour the tomato juice into the jars - first in a thin stream so that there is no temperature drop and the jar does not burst.
2. Put a towel on the bottom of a saucepan (or several pots), pour hot water in the level of juice in the jar.
3. Put the juice on the bottom of a saucepan with water and do not cover tightly.
4. Cook at a quiet boil for 10 minutes, and if foam forms, be sure to remove it.
5. Tighten the jars with lids, cool and store.

How to cook tomato juice in a slow cooker
1. Set the multicooker to the "Baking" mode, put the tomatoes.
2. Add salt, sugar, black pepper and cook on the same multicooker mode (with the lid open) for 5 minutes after boiling, stirring occasionally.
3. Pour tomato juice into jars and roll up with sterilized lids.

How to cook tomato juice in a juicer
(the method is suitable for preparing a large amount of juice)
1. Pour a maximum of water into the lower saucepan.
2. Put a saucepan on top for juice, on top - a mesh pan with tomatoes cut in half.
3. Place the tube into the juice storage tank.
4. Put the juicer on the stove and cook until all the tomatoes settle - about 40-50 minutes.

Fusofacts

- Tomato juice can not be boiled, but only brought to a boil and held at 90 degrees - in fact, this way the maximum benefit is preserved. However, keep in mind that at the slightest violation of storage conditions, the juice can give a fungus or deteriorate.

When preparing a large amount of tomato juice, it is recommended to use a meat grinder with a filter for tomato skins, and pass the skins through the meat grinder several times.

The most important thing nutritional property tomatoes is to saturate the body with the most important - water. Taking into account the universal taste properties of tomatoes and the fact that tomato juice is one of the few unsweetened ones, it becomes especially important to prepare tomato juice harvesting (especially if there are tomatoes in the beds) for the winter.

For harvesting tomato juice, meaty varieties are best suited.

If the tomatoes are dense, you can cut them into cubes while boiling and then grind the juice with a pusher or blender.

To taste, when boiling (3 minutes before the end of cooking) tomato juice for the winter, you can add garlic, cinnamon, black and red peppers, and cloves.

If you are allergic to red vegetables, you should use yellow varieties of tomatoes for cooking tomato juice. In this case, the color of the juice will also be yellow.

The shelf life of tomato juice with proper harvesting is up to 3 years.

Tomato seeds can be left, but then the juice must be sterilized for 5 minutes.

Reading time - 4 minutes.

Every real housewife should know the secrets of how to cook a tomato for the winter, because for such a preparation you need to choose special tomatoes, and in addition spices and other vegetables. The cooking process can last from several minutes to 1-2 hours, depending on the ingredients and consistency, and also on what you want to get as a result. Let's take a look at the guidelines for choosing tomatoes for juice, recommendations for their preparation and the best proven sauce recipes for the winter.

How to choose tomatoes for cooking

There are few selection rules. they are simple, but the result depends on compliance. So, let's begin:

• Depending on what consistency of the juice is desirable, it is worth picking and varieties of tomatoes. If you take the "Bull Heart" variety, then the drink for the winter will turn out to be very thick and rich. A variety of tomatoes "Tsar Bell" will give a lot of water, so the juice will be liquid, like apple juice.
• Even the ripe vegetables are suitable for cooking tomatoes. Slightly soft, squashed, and overripe are also ideal for sauces.
• Green fruits of tomatoes should not be taken for juice, since they will spoil the color of the workpiece, its taste. Unripe vegetables do not provide much water, so their use is still not advisable.
• The format of the tomatoes for juicing does not matter. It can be small cherry, medium cream or large fruit. All the same, when cooking, they will be cut into pieces.
• Ideal for making tomato juice are tomatoes grown in the open sun in the beds. The fruits that ripen in greenhouses do not have a large volume of water for such harvesting and have a noticeable acidity.

In what dishes to cook a tomato

A caring hostess will certainly ask herself a question: is it possible to cook a tomato in an aluminum pan? There is no unequivocal answer here: if dishes made of such material are used within 1-3 hours, then oxidation will not occur, but if the juice is infused and then only boiled, then it is better to choose other types of utensils. In an iron pan, enameled, cast iron, no chemical processes occur, therefore they are recommended for cooking tomatoes. Here is a list of utensils that you may need to cook tomatoes:

• Juicer for quick separation of tomato pulp and veins from juice.
• A saucepan or large deep juicing bowl.
• Colander or sieve (for straining the sauce after boiling, if a juicer was not used before).
• Storage containers (cans with twists or tin lids).
• A scoop or large mug for pouring tomato juice into cans.
• Seaming key (if using classic tin can lids).

How long does it take to cook the sauce for the winter

To understand how many minutes you need to cook the juice until tender, it is worth analyzing the entire cooking process. If the heat treatment is carried out with vegetables for the first time, then it can last up to 1 hour, but in classical versions, after boiling, you need to wait 5-15 minutes and pour the juice into the jars. If cooking takes place a second time (the first stage was boiled pieces of tomatoes, then they were rubbed through a sieve and put on the stove again), then 2-5 minutes will be enough to boil the dish and put it in containers.

Recipes for making tomato paste at home with a photo

To understand how to cook tomatoes for the winter, it is worth considering several recipe options and choosing the most suitable one for yourself. The difference lies not only in the process of juicing, but also in the additives that are added to the drink or sauce. Consider a few classic recipes and unusual ways to cook tomato for the winter. All the options under consideration are proven, so they are easy to use on their own, even for beginners.

Tomato paste on the stove

If you do not use a juicer to make tomato juice, the process will take a little longer, but you will not have to wash a lot of dishes and waste energy. The task is to cut the vegetables into large pieces, boil a little and rub through a sieve. This method helps to get a thick tomato with few grains and pulp. Consider a simple, proven recipe.

Ingredients:

• Ripe red tomatoes - 2 kg.
• Red sweet pepper - 2-3 pcs.
• Salt, sugar - according to tomato varieties and taste preferences.
• Black peppercorns, bay leaves.

Preparation:

1. Rinse all tomatoes under running water, remove excess water from them.
2. Do the same with pepper.
3. In a large (preferably cast-iron) container, cut the tomatoes into large pieces, while cutting out the roots and veins.
4. Together with the tomatoes, it is worth cutting the sweet peppers of the meat varieties into small pieces.
5. Put the dishes with chopped vegetables on the stove over low heat, and when a little liquid appears at the bottom, the power of the burner needs to be increased.
6. After the fruits have boiled for up to 5 minutes, they must be set aside, cooled to room temperature.
7. Use a sieve or colander to rub the boiled tomatoes and peppers, crushing them with a spoon or a silicone spatula. Excess skins, veins should be removed.
8. The resulting paste must be salted, added sugar, spices and a few leaves of bay pepper. Put all this on the stove, boil for 3-5 minutes, then pour into jars, roll up the lids.
9. Such tomato paste is stored from 1 to 5 years in a cool dark place.

Homemade tomato for the winter as fresh

There is nothing better in winter than homemade tomato juice. This dish is allowed to be consumed as an independent unit or added to borscht, cabbage, soups or other types of food. To make homemade tomato juice fresh, you need to add a minimum of spices and additional vegetables to it, but heat treatment should be done well to increase the shelf life. Consider a quick recipe for such a blank.

Ingredients:

• Fleshy red tomatoes - 3 kg.
• Parsley, dill - a few fresh twigs.
• Salt, pepper, white sugar - according to taste preferences.

Preparation:

1. Rinse vegetables and herbs thoroughly.
2. Dry them in a colander or paper towels.
3. Cut the inner root out of the tomatoes and pass the vegetables through the juicer.
4. Drain all of the juice into a large enamel container.
5. Place the liquid on the stove and bring to a boil.
6. Add sugar, salt, ground pepper, constantly trying the future dish. You should not put a lot of spices, this will enhance the taste, but it will lose its naturalness.
7. Put parsley and dill leaves in a boiling liquid.
8. Boil the juice until the sugar has finished melting. The total amount of time the tomato boils should be about 20-25 minutes.
9. Pour the liquid into sterilized jars, roll up the tin lids very tightly.

Bulgarian pepper tomato without sterilization

Sweet bell peppers are often added to tomato juice. This addition makes the taste unusual and makes the consistency thicker. Pepper is allowed to be put cut into pieces, whole or grated, blender. Consider a simple recipe for tomato juice with other vegetables and fruits, which will certainly be appreciated by all households and guests.

Ingredients:

• Red, yellow tomatoes - 3 kg in total.
• Bell pepper - 1.5 kg.
• Plum with a well-separated stone - 0.5 kg.
• Sour apples - 300 g.
• Sugar, salt - according to taste.

Preparation:

1. Rinse all vegetables and fruits under clean water. Leave them on for a few minutes to drain excess water.
2. Peel the core of the pepper, cut into quarters, put it in a large cauldron, where the whole dish will be cooked.
3. Pass the tomatoes through a juicer, pour the resulting liquid over the bell pepper.
4. Peel plums and apples, pass through a juicer, add this liquid to the main tomato juice.
5. Immediately put a little salt, sugar, and spices in the cauldron.
6. Bring the tomato juice to a boil, stir it, taste.
7. Adjust the dish according to your own taste (add salt, sugar, apple cider vinegar).
8. Boil the tomato for 5-10 minutes and pour it into glass jars. Bon appetit in winter!

Tomato juice recipe

A good housewife knows that juicing tomatoes takes a long time. But how to cook tomatoes for the winter using new kitchen appliances? Such devices allow you to simplify the cooking process and even reduce the time to create an excellent dish. Consider step by step recipes tomato juice in a slow cooker and a pressure cooker for harvesting for the winter.

In a multicooker

To quickly prepare delicious tomato juice at home, you should use a multicooker. This popular device will help you by suggesting not to stand at the stove for a long time, but to start the equipment and go away somewhere on your own questions. In addition, there is no risk that the contents of the saucepan will leak out, boil over or burn. Here is an excellent recipe for saturated tomato juice in a slow cooker.

Ingredients:

• Cherry tomatoes or other small varieties of tomatoes - 2 kg.
• Ripe pear - 300 g.
• Sour apple - 300 g.
• Cloves, cinnamon, black, allspice, salt, sugar - according to taste.

Cooking tomato juice in a slow cooker:

1. Rinse all fruits and vegetables.
2. Separate the extra parts from them: tails, veins, bones, core.
3. Use a juicer to chop tomatoes, pears, apples.
4. Pour the resulting juice into the multicooker bowl, add spices.
5. Switch on the Boil mode for 30 minutes and wait for cooking.
6. In the meantime, you need to sterilize the cans in a water bath and prepare the lids.
7. When the multicooker announces the end of the program, the tomato juice should be poured into containers and tightly closed.

In a double boiler

The main plus of the steamer is that it allows you not so much to quickly cook food, but to do it, preserving all possible vitamins and minerals. Tomato juice, adjika, sauce or other product cooked in a double boiler has the best taste, it is most useful for the body. We will tell you the perfect recipe for a tomato dish.

Ingredients:

• Red tomatoes - 2.5 kg.
• Yellow tomatoes - 0.5 kg.
• Tomatoes "Black Prince" - 0.5 kg.
• Parsley, dill, basil.
• Salt, sugar and pepper - according to taste.

Preparation:

1. Rinse and dry all vegetables and herbs.
2. Peel the ends of the tomatoes, cut each of them into 2 pieces.
3. Pass the tomatoes through a juicer, setting the appropriate mode for juicing with the maximum amount of pulp.
4. Add greens to the liquid.
5. Put everything in a double boiler and bring to a boil.
6. Remove from heat, open the lid, add spices.
7. Boil the juice in a double boiler for another 5 minutes and pour into the jars.

Video recipe: how to spin a tomato for the winter

So that beginners have no questions about how to create the perfect tomato dish, they should watch the tutorial videos. In such materials, famous and popular chefs advise how to choose the right vegetables, how to process them and what to add to the juice. Here is a short video that demonstrates the correct approaches to rolling tomatoes for the winter.