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Tomatoes in tomato juice without vinegar

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2684
Kitchen Russian
Calorie content 68.5 kcal
Portions 2 p.
Cooking time 120 minutes
Proteins * 0.6 g
Fats * 0.1 g
Carbohydrates* 1.9 gr.
* per 100 gr. product
Tomatoes in tomato juice without vinegar
Content

Tomatoes in their own juice are an incredibly tasty preparation, which is very useful in cold weather for preparing various dishes. In addition, the tomatoes themselves in their own juice are very tasty, just like from the garden. Cooking such tomatoes is quite easy, if the proportions of the ingredients are correctly observed.

Ingredients

Cooking process

step 1 out of 8
Take ripe tomatoes and split them in half into two groups: soft tomatoes and hard tomatoes. Fold the dense tomatoes into a large container and pour boiling water over them.
step 2 out of 8
After about ten minutes, remove the skin from the tomato scalded with boiling water, carefully, without damaging the delicate pulp.
step 3 out of 8
Cut the second part of the tomatoes into small pieces using a sharp knife. These tomatoes will serve to obtain tomato juice.
step 4 out of 8
Whisk the chopped tomatoes until smooth with a blender. You can additionally rub the resulting mass through a sieve to obtain an even more uniform consistency.
step 5 out of 8
Pour the tomato puree into a saucepan and add salt and citric acid to it. When the puree boils, remove the foam that forms during the boil.
step 6 out of 8
Spread the peeled tomatoes into small jars, quite tightly, but leaving free space.
step 7 out of 8
Next, you need to pour boiling juice into jars with tomatoes and cover the jars with sterile lids, without twisting. Pasteurize jars of tomatoes in a saucepan for fifteen minutes from the moment of boiling, then add boiling tomato juice to the jars if it has boiled away.
step 8 out of 8
Tighten jars of tomatoes in their own juice with lids and turn upside down until they cool completely. Put the workpiece in the cellar, pantry or refrigerator for long-term storage.

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