How to quickly and tasty prepare a delicious home tomato tomato tomato for the winter: the easiest and fastest recipe

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Tomato tomato for the winter: the easiest and fastest recipe

The season when the maximum number of vegetables and fruits falls on July-August. This period is very loaded with various conservation, therefore, in order to save your strength and time, we suggest using the simplest recipe.

We need:

tomatoes - 5 kg
salt - 5 tbsp. l.
ground pepper - 2 tbsp. With a hill

Wash and sort out tomatoes from rot and black formations. Cut to arbitrary pieces. We do this only for convenience in further work with them.
Now the tomatoes need to be crushed. That is, turn them into juice. To do this, arm yourself with a blender or meat grinder, and you can also use a juicer.
Take a large pan and drain chopped tomatoes into it. Put on the fire, add spices and languish on low heat for 30-40 minutes. Do not forget to take the formed noise.
You will definitely sterilize cans and lids in any usual way, the fastest option is a oven. For 15 min. Place washed jars in it at a temperature of 100 ° C.
Next, pour the tomato into the banks and immediately roll up. Turn over and envelop to cool completely. After 2-3 days, you can clean the prepared place for storage.

How to cook a classic home tomato for the winter: recipe

Of course, a store product is not standing nearby with home blanks. And the point is not even that it has harmful additives, but it does not have a taste of taste. There are many versions of not only the preparation of tomato juice, but also the rest of the dishes and blanks. But you cannot pass by near the traditional method.

Would need:

tomatoes - how much is in stock
salt - to taste
sugar - to taste

Any tomatoes will be used - crumpled or slightly spoiled. The main thing is to trim the excess well. Sort, wash and divide into arbitrary pieces.
Make juice from tomatoes with a meat grinder or blender. Put on fire and cook for 20 minutes. By the way, take the dishes of enameled or stainless steel.
Leave it to the side to a hollow cooling, covering it with a light cloth or gauze. Now there are two options for actions that depend on the desired density of the pasta.
If you want a liquid product, then grind the cooled product through a sieve, disconnecting the grains and the skin from the juice.
If you want a thick tomato paste, then put it in the refrigerator for the night. During this time, pink water will disconnect from her. Gently drain it with a tube. And only then grind through a sieve.
Now you need to boil the paste at least 20 minutes. Remember, the longer it is to cook, the thicker the finish product will turn out. At the very end, salt and sugar are added. Turn off and leave for 2-3 minutes. before dissolving the crystals of bulk ingredients.
Pour into sterilized jars and roll up. Turn over, insulate and leave to cool.