The tomato purchased in the store does not always guarantee the desired result, as in recent years it has become increasingly common to find surrogates in which the present tomato remains miserable. In the best case, the store tomato is supplemented with apple puree or other vegetables, and at worst it is simply made of chemical compounds, flavoring additives and other harmful substances.
We recommend to prepare tomato yourself at home, and how to do it correctly we will tell in detail in the recipes offered below.
How to cook tomato tomatoes for winter?
The simplest recipe assumes the use of only a tomato and yields a classic tomato, which must be added only with salt and sugar to obtain the desired taste qualities.
Ingredients:
- ripe tomatoes - how much is available;
- granulated sugar - to taste;
- salt stone not iodized - to taste.
Preparation
For tomato it is not necessary to take selected tomatoes. The wrinkled, and even spoiled, places will fit. The main thing is that they are ripe, saturated red. We wash the fruits, cut the spoiled places if necessary, cut the pulp into several parts and let them pass through the meat grinder afterwards. We pour the tomato mass into enameled dishes and heat it to a boil. Boil the mass for about twenty minutes, after which we leave it to cool.
The further actions will depend on the density of the blank we need to receive. If you need a consistency of juice, then after cooling down immediately grind the mass through a strainer. For a thicker texture, we leave a bowl for a day in the refrigerator. During this time, the tomato mass will settle and a pinkish transparent liquid will form on top. It must be carefully drained with a tube, and the remaining tomato base is already passed through a sieve, separating unnecessary grains and skins.
How long does it take to cook tomato for the winter?
The answer to this question depends on how thick the product you need. We determine the cooking time on our own, but we take into account that the minimum required for cooking tomatoes is twenty minutes.
At the end of cooking, we season tomato to taste with salt of stone, which is not necessarily iodized, with sugar, we let all crystals dissolve and then we pour the preparation along sterile and dry pre-sterilized jars. We sealed them with cooked lids, turned the bottom up, wrapped a blanket and let it cool down slowly.
How correctly to cook a homemade tomato for the winter for a borsch?
For borscht , pickle, ragout or other similar dishes it is convenient to prepare a tomato with spicy additives and vegetables. The resulting product can also be used as a sauce for pasta or for making pizza.
Ingredients:
- ripe tomatoes - 2.5 kg;
- Bulgarian sweet pepper - 180 g;
- carrots - 180 g;
- parsley (herbs) - 1 small bunch;
- granulated sugar;
- salt stone;
- sweet pepper (pea);
- laurel leaves - 3 pcs. or to taste.
Preparation
Initially, prepare the tomatoes, using the recommendations from the recipe above, we weld the tomato mass for half an hour and grind it through a strainer. If you are not confused by seeds and skins, then the last step can be skipped. While the tomato is boiled, we prepare carrots. It must be cleaned and rubbed on medium or large grater. We remove the Bulgarian pepper from the peduncles together with the seed boxes and cut them in small pieces. We also grind fresh parsley.
After boiling and mashing we add carrots, Bulgarian pepper and parsley to the tomato, add salt to taste, add sugar if desired, throw lavrushka and peas of sweet-smelling pepper, boil the preform for about fifteen minutes, then immediately dispense on previously prepared dry jars. We seal the workpiece with sterile lids and let it cool slowly under a warm blanket or blanket.