Chopped tomatoes in their own juice without salt and vinegar (preparation for winter salad and pizza)

[Olya]

Olya, if the skin is annoying, then it is better to remove it, Svetlana is right. I do it differently, sometimes I shoot, sometimes I don't. This year I peeled off the peel with a tomato peeler (with cloves) - quickly and conveniently! Much more convenient than scalding.

[Yuliya K]

Yuliya K, Julia, thanks again for the recipe!
Yesterday I opened the first jar and made scrambled eggs and tomatoes. Very tasty, as with fresh! Not directly "cut tomatoes", but "summer in a jar"!

[Svetik]

Svetik, I am very glad that I liked the tomatoes! Scrambled eggs with tomatoes, how delicious it is!

I cook scrambled eggs and tomatoes every week, if not more often! In Tortilla, this is all the more lightweight, for 5-10 minutes at the maximum, tomatoes are fried / evaporated, then I drive in 2-3-4 eggs, depending on the number of eaters, and the eggs are fried for another 5-10 minutes. Easy, simple, delicious! My husband says that we didn’t eat this dish as often in summer as now!
I also put it in when preparing pizza, also delicious - juicy and sour! As with fresh tomatoes.
The soup also went great.
For myself, I decided to cook such tomatoes every year! Thanks a lot to the author!

[Sveta]

My husband says that we didn’t eat this dish as often in summer as now!

Sveta, and rightly so, in winter to feel the taste of summer is much more interesting !!

For myself, I decided to cook such tomatoes every year!

I hope everyone who has tried them this year will decide so too !!

That year I made a couple of liter cans. I couldn’t believe that it would stand!
And in winter I got almost fresh summer tomatoes
In borscht, pizza, scrambled eggs - beauty is everywhere !!
This year must be done without fail!

[Dasha]

This year must be done without fail!

Dasha, I'm glad that I liked the tomatoes! Thanks for your feedback!

I confirm!
cool recipe, worth doing!

Girls, at the beginning of the topic they wrote about the salad. Does the salad turn out to be watery in winter?

[Yuliya K]

This morning I was already at the market, bought a tomato and bell peppers


Half of the tomato will go to this recipe, our family really liked it!
I am too lazy to pre-sterilize jars and lids, so I sterilize after pouring the boiling mass into the jars in AG for 10 minutes at 150 * C. Stands well at room temperature
They go to borscht and to stew and pizza. Scrambled eggs with tomatoes are especially cool !!!
How lucky I got this recipe last year! Yuliya K, Julia, thank you very much for sharing!

By the way, maybe someone will come in handy - on our website there is also an excellent recipe for canning peppers for the winter for stuffing. Preparing is simple. It tastes like fresh, you don't feel at all that it is pepper from a jar.
Salad pepper for stuffing

Does the salad turn out to be watery in winter?

Oksana1999, even if it is watery, you can always drain the liquid through a strainer. In general, a lot depends on the selected tomatoes, there are also juicy and plump ones that almost do not emit juice.

This morning I was already at the market, bought a tomato and bell peppers

Sveta, they brought me boxes of tomato and pepper. I will fall under them for sure.

[Svetik]

Svetik, I am very glad that this recipe will be written in your permanent blanks too!

Scrambled eggs with tomatoes are especially cool !!!

Aha!

By the way, maybe someone will come in handy - on our website there is also an excellent recipe for canning peppers for the winter for stuffing.

It will definitely come in handy! An eternal problem - it takes up too much space in my freezer! We really need to use 3L cans - thanks to our forum, I now have such a cool seaming key that you just get pleasure from the process!

I now have such a cool seaming key

Yul, is this not Kremenchug? I also bought it on a tip from Khlebopechkin, the third season is already - I'm not overjoyed!

is it not Kremenchug?

Light, I have Cherkasy! Seaming keys automatic machine "Lux-P" (SP, CIS)

Well, here are the tomatoes themselves in jars!

Light, I have Cherkasy!

Yes, I read about this one too. But the first one caught my eye was the Kremenchug one, and I bought it. It's already the third season, it's spinning like clockwork! Does not miss, the banks are excellent! 500 rubles cost

This is the scope !!

Sterilizing?
Or boil and pour, as they wrote here?

Sterilizing?
Or boil and pour, as they wrote here?

Dash, I boil, pour it and then sterilize it in AG, just in case, because I don't sterilize the jars and lids beforehand. Tomatoes are great at room temperature!

Last summer I made several half-liter jars, for trial, prepared Asian dishes in winter

Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes (Miranda)

tom kha soup 🔗

and just recently tried

Egg and tomato soup fangtsedan tang (番茄 蛋汤) (Babushka)

I liked it very much, I will make more stock in the fall, thanks for the recipe.

I'm glad I liked this piece too! Interesting recipes, thanks for the links!

[Yuliya K]

Yuliya K, thanks for the recipe!
I prepared 5 jars of ro ​​0.5 l, sterilized for about 15 minutes, I keep them in the pantry. I also want to close the same amount.
In winter I will open it and share my impressions.

Thanks for this recipe! I was just thinking how to prepare the tomatoes so that they were "without anything." And here is your recipe in the feed And it's so simple ... I'll check it tomorrow!

[Yuliya K]

Yuliya K, Yulichka, thank you so much for the recipe,
I cooked a lot that year. I poured it into sterilized jars and tightened it with a key. Didn't sterilize anymore. Everyone was warm. And there are still a couple of jars. But I was too lazy to peel the tomatoes, but in vain! I cleaned only one batch. Then I had to peel off the tomato slices. This year only peeled!
They are very tasty in winter for pizza and with eggs. But most of all I like to season them with baked eggplant.

Yesterday I made several jars, put the raw ones in clean, not sterilized jars, and in the microwave until boiling, closed them with sterile lids, I want to check if they will stand like that. Thanks for the recipe!

[Yul]

Girls, I'm very glad that you used the recipe! Thanks for the feedback!

But most of all I like to season them with baked eggplant.

Yul, details, please? I love eggplant in different forms! I also now peel tomatoes, I used to remove the skin only if it was removed well, and now I remove everything - I already wrote here that very quickly remove the skin with a knife with a vegetable peeler with cloves. I have from Victorinox and from Tescoma. But more often I use Teskomovsky, I love it very much!

Julia, I bake eggplants in the oven. For about 30-40 minutes at a temperature of 200 degrees. Then put them in a bag. After 10 minutes I clean. And be sure to press, so that they would not taste bitter. Then I ice in bags from Ikea.
When preparing salad, I also add onions, cilantro, basil. And you can and even need to bake the Bulgarian meaty pepper. (I just don’t eat it) And also in freezing for eggplant. It turns out like a fresh haravats.

I also now peel tomatoes, I used to remove the skin only if it was removed well, but now I remove the whole thing - I already wrote here that very quickly remove the skin with a knife with a vegetable peeler with cloves. I have from Victorinox and from Tescoma.But more often I use Teskomovsky, I love it very much!

And I didn't like to clean something with Victorinox, but Teskomovsky is not. So I keep it in boiling water the old fashioned way, then in cold water.

For about 30-40 minutes at a temperature of 200 degrees. Then put them in a bag. After 10 minutes I clean. And be sure to press, so that they would not taste bitter. Then I ice in bags from Ikea.

Wow! Must try! By the way, I love this baked pepper, I often do it in the fall, and I didn't even think that I could freeze it!

I doused the tomatoes with boiling water and peeled them easily.
By the way, yesterday I baked eggplants with peppers, closed them in jars.)))

[Yulia]

Yulia, I overlooked this recipe. But it's really an easy and quick way to harvest tomatoes.



I didn't finish writing, but the message flew away.
Just yesterday I collected a bucket of tomatoes of various varieties, and they burst a lot after the rain. The truth for pizzas and omelets has already been frozen in the freezer, let them be closed in the jars. Will come in handy in winter.

By the way, I love this baked pepper, I often do it in the fall, and I didn't even think that I could freeze it!

Yulechka, I don't know whether you saw it or not, but suddenly this method of grilling peppers in freezing will come in handy
Home freezer - what can be stored and how to use it # 747

Elena, I, too, always tomatoes, for skinning, pour boiling water over. But I first make cross-shaped cuts on the top of the tomato, boiling water and then immediately with cold water. The skin is removed itself.

[Nelya]

Nelya, thanks for the reference to the preparation of baked pepper !! Well this is just a find! I love it, I bake it, but I didn't even think about freezing. That's really really a century, live and learn. This year I will freeze both baked eggplants and peppers!

[Nelya]

Nelya, that's exactly what I do.)

[Nelya]

Nelya, that's exactly what I do.)

And I!

I doused the tomatoes with boiling water and peeled them easily.
By the way, yesterday I baked eggplants with peppers, closed them in jars.)))

Elena, and how do you close?

[Bul]

Bul, Julia, an employee shared the recipe.

Bake eggplants and peppers in the oven, peel the skin, peel the seeds of the peppers. Pour boiling water over the tomatoes and peel the skin.
In a 1 liter jar for 1 hour. l. salt without a slide,
Cut 2-3 tomatoes into 4 pieces, 3-4 peppers. and eggplants, how many will fit on the shoulders of the jar (vegetables will let the juice) Sterilize the jars in water for 70 minutes. Close the jars and wrap until cool.
I have a little space left on top - I added a couple of tomatoes, also peeled and chopped. I also cut eggplants and peppers into 2-4 parts.

I have been doing this wonderful recipe for 2 years already. Saw the recipe on the J7 culinary website

Although not on the topic of the recipe, but on the topic of discussion

Frozen semi-finished products for caviar or stew (light)

Girls, I bought yellow cream here, very tasty. Can you cook them like that?

[Tancha]

Tancha, Tatyana, why not? The same tomatoes, just with a different makeup, the acidity is the same as that of the red ones, so everything will work out

I have a few jars left from last year, got everything out of the basement before loading with this year's twists.
I cool it, add salt (0.5-0.7 tsp for a 0.5 liter can of tomato), chop it with knives in a food processor right with the skins and my husband just drinks! Before that, I spent a lot of time on a manual auger juicer to get juice, in the fall of last year, even an expensive Italian rub, Emmanuel bought a specially made tomato juice for the winter.
And then it turns out that my husband drinks just fine tomato (smoothie, damn it!)! And that his grandmother did exactly that in his childhood. I almost nailed him! For 4 years I have been fucking with this juice, manually processing several buckets, but it turns out that you could just scroll through the combine!

[Sveta]

I almost nailed him! For 4 years I have been fucking with this juice, manually processing several buckets, but it turns out that you could just scroll through the combine!

Sveta,
But now it will become easier - how much time and effort will be freed up during the procurement period !!

[Yuliya K]

but now it will become easier - how much time and effort will be released during the procurement period!

Yuliya K, Yul, and don't tell me! much easier!

Closed today 6 more jars of 0.5 liters.
I made Cream from tomatoes, they are fleshy, but still there is a little thin juice left. Will go for borscht.

And today I closed 6 jars of 0.5 liters. Only I got a mixture of different tomatoes - pink, yellow large, and different red, and cream red and yellow. All that I collected. I'll see how my tomatoes will ripen yet, maybe I'll roll some more. I hope they will be good for cooking in winter.

Don't be surprised and don't throw your slippers, but these tomatoes didn't go to me. About 3-4 years ago, I also closed my country tomatoes, but in winter I did not find any special use for them. I understand that it depends on the family's food preferences, they did not take root in our country.

And in borscht? In sour cabbage soup, pizza? Scrambled eggs
I have a different problem. Maybe I don't warm up, but jars often swell

And in borscht? In sour cabbage soup, pizza? Scrambled eggs

You don't need much in borscht, I like to cook with pasta. We don't cook cabbage soup at all. In pizza, I like frozen circles better. Only my husband eats scrambled eggs with tomatoes, and he rejected these tomatoes in scrambled eggs.

For pizza in winter I bought Italian tomatoes in pieces in iron jars several times. Exactly the same. I liked the pizza.
I didn't like frozen eggs with tomatoes.
And I have nowhere to freeze so much. A regular 3-drawer freezer doesn't hold much. That's why I'm storing it in the pantry.
For borscht - boiled tomato juice and a little borsch dressing.
These tomatoes come in handy.
I'll tell you in winter.

So I write that we are all different and different tastes. The recipe is good, but not mine.

I made it mainly for an omelet with tomatoes, maybe in a stew .. I'll try, I think it should be delicious. Although my eggs go well with frozen poms. I have a lot of tomatoes in my freezer for pizza. For borscht, pepper gravy I made a special fruit drink (I don't cook borscht from juice, we drink juice) and I will freeze the cubes of pasta. I don't cook cabbage soup, I don't make sauces. More tomato is not particularly good for me.

[Nelya]

Nelya, so you will understand me in winter.
I cook Dolmio sauce from tomato, here from the forum, I just rolled up 2 liters. This sauce goes everywhere where tomatoes are needed, the taste cannot be compared with these simple ones. But yes, there is more trouble, I agree, but the taste is incomparable, just many times better.

[Yuliya K]

Yuliya K, Yulia, I have a belated thank you for the recipe. Last year I rolled up some tomatoes for testing. I add them to soups, pizza, stews, scrambled eggs, bake meat and potatoes with them in the oven in pots, etc. It is very convenient that at any time tomatoes are always at hand and you don't have to run to the store in the cold in winter if suddenly borscht wanted. As a result, tomatoes have not been bought since last fall. This year I will definitely make such blanks again, only I will increase the volume.

Thank you very much for the recipe, I'll try to cook it. It is very convenient, at any time you can take the jar out of the refrigerator and add it to any dish!