Recipe for tomatoes without skins in your own. Finger-licking tomatoes without peel and marinade

There are many recipes for skinless tomatoes for the winter, because people have long noticed that these vegetables are much more practical and tastier to eat in this state. Interesting ways preparations and additional ingredients They will also add a “zest” to each prepared product. Therefore, these recipes can be useful to every housewife.

For recipes in which tomatoes are rolled whole, small vegetables are needed (up to 4 cm in diameter). Cream tomatoes are ideal. Fruits that have mechanical damage or other defects are rejected.

A simple method to quickly get rid of the peel

Getting rid of skins on tomatoes is easy if you know how to do it:

• tomatoes are sorted and washed;
• make cross-shaped incisions on the soft side;
• Blanch for 2 minutes;
• cool under running cold water;
• remove the skin starting from the cut - after that it comes off easily.

Blanching is a short-term treatment with boiling water or steam. The procedure is done using a colander, or the vegetables are placed directly into the container.

Cooking options

There are many different recipes using peeled tomatoes today, and some of them will be discussed below.

Classic recipe

What could be simpler than the classic rolling of tomatoes? With this roll it is easy to prepare tomato sauce, and they also go wonderfully with various side dishes.

Components:

• tomatoes;
• garlic cloves;
• salt;
• vinegar solution 9%.

The tomatoes are blanched and skinned. Cut each of them into 4 parts, and remove the mark from the stalk. The tomatoes are placed tightly in prepared jars and garlic cloves cut into slices are placed between them. Sprinkle the contents of the jars with salt and fill the jars up to the necks. Pour in vinegar. Sterilize 3- liter jars for 45 minutes.

When the tomatoes are stacked tightly, the juice will act as liquid. Tomatoes will decrease in volume after sterilization.

In the marinade

This recipe turns out very tasty and tender, although making pickled tomatoes this way requires some effort.

Components:

• tomatoes;
• black peppercorns;
• allspice peas;
• parsley leaves or root;
• sugar and salt;
• vinegar solution 9%;
• water.

Prepared tomatoes are laid out in sterilized 3-liter jars tightly to each other. Pour boiling water over them and leave for 10 minutes, covering them with lids. After this, water is poured into a container and the marinade is boiled in it. To do this, bring it to a boil, add sugar and salt, and finally pour in table vinegar. The finished filling is returned back to the jars. Before rolling the pickled tomatoes, add herbs and spices.

"Five Minute"

These marinated tomatoes instant cooking have spicy taste- they will be indispensable for lovers of “spicy”.

Components:

• tomatoes;
• dill greens;
• head of garlic;
• half a pod of red pepper;
• sugar and salt;
• 9% vinegar solution;
• water.

Prepare the tomatoes. At the same time, cook the marinade. To prepare it, take a pan, pour in water, add sugar and salt, and after boiling, pour in a portion of vinegar, turn off and cool.

Cooking spicy ingredients: wash and chop the dill and pre-peeled garlic. The pepper is freed from the seed and also cut into half rings. Tomatoes are placed in jars mixed with prepared ingredients. Poured warm marinade and kept for 24 hours at room temperature. They're rolling up.

Peeled Tomato Snack

This snack tastes amazing, gourmets will definitely love it!

Components:

• tomatoes;
• red pepper pods;
• garlic cloves;
• parsley;
• granulated sugar and salt;
• vinegar.

Opt for medium-sized tomatoes, but they should be fleshy and ripe. They are prepared for blanching and the skins are removed. Then cut into 2 or 4 parts and cut out a space from the stalk. At the same time, prepare the marinade. To do this, wash and chop the carrots and red pepper pods. After this, they are put into a meat grinder, as well as garlic.

Chopped parsley, salt and sugar are added to the resulting vegetable mass. Mix it thoroughly and add vinegar. Preparation vegetable marinade ended.

At the end, take a closed tray and place the vegetable slices tightly next to each other. This layer is watered on top with this fill and the next layer begins to be laid, and so on. After filling the container, close it with a lid and place it in the refrigerator for 8 hours.

After this time, the tomatoes will receive the aroma of the filling and will be very tasty. This dish will be a great addition for meat and side dish.

In its own juice without vinegar

A peeled tomato is very good as a snack. They are also added to first and second courses, and made into gravies and sauces. This product can be obtained in two ways:

Components:

• some small tomatoes;
• some large tomatoes;
• salt and sugar.

Small-fruited vegetables are peeled and packaged in prepared hanger-length jars. Large tomatoes are pureed using a blender. Then you need to heat the tomato mass to a boil and pour the tomatoes over it. After this, they are pasteurized at a temperature of 90 degrees. The duration of the procedure for cans with a capacity of 0.5 liters is half an hour, 1 liter - 35 minutes, and 2 liters - 40 minutes. Then you should roll it up.

In brine

This recipe is already many years old, and it is prepared in a barrel or other container. Very appetizing, spicy salted tomatoes come out of it.

Components:

• tomatoes;
• black currant leaves;
• granulated sugar and salt;
• laurel leaf;
• black peppercorns;
• allspice peas;
• dry mustard powder;
• water.

Place on the bottom of the dish currant leaves, then firm, slightly green tomatoes without skin. At the same time, you need to prepare a portion of the brine. To do this, add sugar, salt, black and allspice to the water, bay leaf. The contents of the pan are brought to a boil and cooled. Then add dry mustard and let it sit.

Make sure that the brine becomes transparent.

Then pour it over the tomatoes, place a clean cloth and pressure on the surface of the vegetables. Take it to a cool place.

With added honey

The presence of honey in the roll with tomatoes is a very interesting combination; gourmets will not remain indifferent to this recipe.

Components:

• tomatoes;
• garlic cloves;
• dill umbrellas;
• horseradish and black currant leaves;
• white and black peppers;
• coriander seeds;
• granulated sugar and salt;
• 9% vinegar solution;
• water.

The bottom of 3-liter jars is filled with prepared ingredients: dill, top part horseradish and currant leaves, peeled and chopped garlic. Then add peppercorns and coriander. At the same time, the tomatoes are prepared and, peeled, packaged in jars.

Then take a large container and heat water in it until it boils. Pour into each jar and leave for up to half an hour, closing the lid. After this time, put a watering can on the container and drain the liquid back into the pan where it was first heated.

Heat, bring to a boil and pour over the vegetables a second time for half an hour. Re-drain into the pan and heat again. Add sugar, salt and honey to this aromatic water. Boil for several minutes and add table vinegar, turn off. The third time the marinade is finally poured into 3-liter jars. Sealed.

With garlic

Recipes with garlic make the rolls more aromatic and appetizing, and if there is a lot of it, even spicy.

Components:

• tomatoes;
• onions;
• heads of garlic;
• black peppercorns;
• basil leaves;
• salt and sugar;
• vinegar solution 9%;
• water.

First prepare everything spicy vegetables: They are washed, and the onions and garlic are peeled beforehand. Cut the onion into 4 parts and pour over salted boiling water along with the garlic. After blanching, peel the tomatoes.

Then they begin the process of putting ingredients into jars. Start with garlic and onions, then add tomatoes and basil. At the same time, prepare the marinade. To do this, pour salt, granulated sugar and pepper into boiling water, and at the end - table vinegar. Pour into jars and leave for up to half an hour. After this time, drain through the lid and bring to a boil again. Pour into jars and seal.

Lightly salted canned tomatoes

The recipe, which contains lightly salted tomatoes, also has quite a few adherents.

Components:

• tomatoes of the same size;
• black peppercorns;
• bay leaf;
• salt and sugar;
• vinegar solution 9%;
• water.

Tomatoes are prepared and peeled by blanching. Then the garlic cloves are peeled and chopped. At the same time, cook the brine. Water is poured into a saucepan, into which, after boiling, bay leaves, pepper, salt and granulated sugar are added. Boil for a couple of minutes and turn off. When the liquid has cooled a little, add table vinegar.

Place tomatoes in a saucepan of sufficient size, sprinkle with chopped garlic and pour in marinade and keep in the refrigerator for 48 hours. Appetizing dish ready!

How to preserve food in winter

Sealed jars like a cool, dark place, so they should be stored either in refrigeration chamber, or in the cellar, or in the pantry. The storage period should not exceed 12 months.

Tomatoes in own juice- it's not only great snack to meat or fish dish, but also a great product on the basis of which you can prepare all kinds of sauces throughout the winter. For example, I often do .

I already wrote about for the winter, oh, . And I want to say that by preparing summer vegetables for future use, you save significantly on buying the same twists in stores during the cold season.

So don’t think about what to prepare for the winter, it’s very difficult. In fact, everything is much easier. Of course, you need to devote time to this, but the result is worth it!

As in most cases, there are many recipes for tomatoes in their own juice. But the main thing about them is that they retain their taste and aroma. But what’s even more important is that they will be made by your own hands and without the use of all kinds of thickeners and various chemicals that store-bought products are so stuffed with. Let's get started!

The simplest recipe for tomatoes in their own juice for the winter without sterilization

This is truly the simplest recipe that does not require any spices, salt or vinegar. Nothing... just tomatoes!

These tomatoes are perfect for cooking various sauces for pasta or pizza. They can be used not only in sauces, but also as an appetizer for any dish.

We will need:

• tomatoes.

Preparation:

First, pour the water with the fallowwood so that there is not too sudden a temperature change. And then you can pour it from a saucepan or kettle.

It is better to use large, juicy fruits for this.

Tomatoes in their own juice with vinegar - you'll lick your fingers!

Vinegar is often used in twists. It gives tomatoes additional taste and aroma. But it also acts as a preservative, thanks to which cans of tomatoes will be stored for a very long time.

We will need:

• tomatoes;
• salt – 1.5 tablespoons per 1 liter of tomato juice;
• sugar – 3 tablespoons per 1 liter of tomato juice;
• apple or wine vinegar 6% - 1 tablespoon per 1 liter jar.

Preparation:

Based on 1 liter of tomato puree, 1.5 tablespoons of salt and 3 tablespoons of sugar.

Delicious winter tomatoes with horseradish

This recipe combines a whole range of flavors and flavors. summer vegetables. This and sweet pepper, and tomatoes, and garlic. And horseradish completes this incredible composition, filling the tomatoes with its aroma. This is an incredibly healthy dish that you can enjoy all winter long!

We will need:

• ripe tomatoes for juice – 3 kg;
• medium ripe tomatoes – 3 kg;
• garlic – 100 g;
• horseradish – 100 g;
• sweet pepper – 500 g;
• salt – 80 g;
• sugar – 100 g;
• vinegar essence – 1 tablespoon;
• peppercorns - optional;
• chili pepper - optional.

Preparation:

If you like it spicier, you can also chop the chili pepper.

Thanks to this hole, our firm tomatoes will marinate faster.

Video on how to cook tomatoes in their own juice for the winter without peeling

In this video you will learn how to make peeled tomatoes. After all, many people do not like it, but prefer to eat only the pulp. That is why such a wonderful recipe exists!

I want to warn you that you will have to tinker with cleaning the skin. But the result is worth the candle! I am sure that your loved ones will be pleasantly surprised.

We will need (for 1 liter jar):

• tomatoes - 1.5 kg;
• sweet peas;
• hot peppercorns;
• bay leaf;
• cinnamon - optional;
• sugar - 1 tablespoon;
• salt - 1 teaspoon.

Preparation:

Tomatoes in their own juice for the winter without vinegar

And, of course, for those cooks who don't like to use vinegar, there is always an alternative. All we need for the twist is tomatoes and salt. Great recipe, which is definitely worth trying this summer.

We will need:

Preparation:

For every liter of tomato juice add 10 g of salt. For 2 liters – 20 g, etc.

1. Place the pan on the fire, let it boil and cook for about three minutes at a low simmer.
2. Pour the juice into a jar.

Place the jar on a knife blade to prevent it from bursting.

The water should be the same temperature as the tomato filling.

The first tomatoes are already beginning to ripen, which, of course, will be eaten in fresh. But very soon there will be so many of them that they will need to be processed somehow. And I advise you to make a couple of cans of tomatoes in your own juice. And how – now you’ll definitely be interested!

Bon appetit!

Summer is in full swing and the time has finally come to prepare for the winter. I love this time, because you can find so many new recipes and come up with so many different delicacies! We cook everything we can so that we can enjoy the gifts of our garden for a long time. Very popular, or. Everything is extremely tasty. Moreover, it’s convenient - I worked in the summer, and in the winter “as I found it.”

Canned or salted tomatoes are the first to disappear from the pantry. Lately I've been trying to cook with less vinegar so as not to harm my stomach, or even salt the tomatoes.

But, perhaps, one of the most favorite preparations for the winter in my family was tomatoes in their own juice. Here you get a double benefit - you can eat tomatoes with pleasure, and homemade tomato juice drink. Beauty!

Today I want to introduce you to several wonderful and simple recipes tomatoes in their own juice.

The most delicious recipe for tomatoes in their own juice

This recipe is my family's favorite, so we'll start with that. For such a workpiece it is best to use ripe tomatoes. Moreover, not very beautiful ones will also do - they will be used for juice, with which we will pour selected beautiful tomatoes.

We will need:

• tomatoes (I don’t specifically indicate the exact quantity, but I had 4 kg)

For 1 liter of tomato juice:

• salt - 1.5 tbsp. l.
• sugar - 3 tbsp. l.

Pour 1 tbsp into each jar. l. apple cider vinegar

We sort the tomatoes. We divide all the tomatoes into approximately two parts. We select the smallest and most beautiful ones separately, we will put them in jars. And broken, large and uneven ones are suitable for tomato juice. As they say, waste-free production.

We cut off all questionable areas of damaged tomatoes; only healthy and fresh tomatoes should remain.

To prepare tomato juice, cut the tomatoes in half. This is for convenience; I grind them using a blender. You can use a juicer or a mixer - whichever is convenient for you.

It turned out 2 liters of juice. It must be brought to a boil. Pour the juice into a saucepan or basin, add 3 tbsp. l. salt and 6 tbsp. l. sugar, stir. After boiling, turn it off immediately.

First we must prepare clean liter jars and pour boiling water over the lids. Prepare more boiling water, we will make the first pouring of the tomatoes.

While the juice is boiling, clean jars We put in whole tomatoes, pack them tightly so that there are fewer voids left. Fill each jar with boiling water.

To prevent tomatoes from bursting, each one can be pricked with a toothpick in the area of ​​the stalk. Or you can cut off the tip with a knife.

Remember to be careful when pouring. To prevent the jar from cracking, pour just a little hot water into the bottom and wait a few seconds. Do not pour in all the water at once, but gradually.

Cover the top with a lid and wait for 5 minutes, letting the contents of the jar sterilize a little. We drain the water.

Immediately, before the tomato juice has cooled, pour it into the jar up to the neck. Pour 1 tbsp directly into the jar. l. apple cider vinegar.

Cover each jar with a lid and roll it up. Be sure to turn it upside down, wrap it in a blanket and leave it until it cools completely.

Canning tomatoes at home without sterilization

Simple and quick recipes Everyone probably loves it very much. Housewives always have a lot to do, and if we can find a simple recipe without any problems, then we are happy to save time when cooking. But this will not affect the taste of our preparation. Let's get started.

We will need:

• tomatoes

For 1 liter of tomato juice:

• salt - 1 tbsp. l.
• sugar - 1 tsp.

For 2 kg of tomatoes you will need approximately 1 liter of tomato juice. And in order to get 1 liter of juice, you will need 1.2-1.5 kg of tomatoes, depending on the variety.

For juice we will use large tomatoes yellow, and put small plum tomatoes in jars.

Tomato juice can be squeezed out using a juicer, blender or even a meat grinder. To do this, cut the tomatoes into pieces and put them in a juicer. Pour the resulting juice into a saucepan, add salt and sugar. Bring to a boil and simmer over low heat for 10 minutes. Foam will form which can be removed, although this is not necessary.

We cannot do without sterilization at all if we want to preserve the product for the winter. That's why glass jars, preferably liter ones, sterilize them in advance in the oven, microwave or over a kettle.

If you haven't chosen it yet, use my tips. Don't forget to boil the lids too.

Any preparation for the winter loves cleanliness!

Place tomatoes in hot jars. At this time, you can boil water in the kettle. Pour boiling water over the jars of tomatoes, cover with lids and leave for 10 minutes.

Drain the water and immediately pour hot tomato juice into the jars. Pour to the very top of the jar.

Cover with clean metal lids and close tightly. Turn the jars upside down.

We just have to wait for a reason to open this delicacy.

A recipe for centuries - tomatoes for the winter with vinegar

IN classic recipe When preparing tomatoes, vinegar is often added. And although not everyone loves it, it is still one of the most reliable preservatives, which helps preserve preparations even in a city apartment. Why a recipe for centuries? - Yes, because once you try to pickle tomatoes using this recipe, you will want to preserve it for a long time.

A simple recipe for a 1 liter jar of garlic

We will need:

• tomatoes (about 1.5 kg in 3 liter jars and about 2 kg for juice)
• black peppercorns
• bay leaf
• allspice
• garlic
• cinnamon
• carnation

For 1 liter jar:

• salt - 1 tbsp. l.
• sugar - 1 tsp.
• vinegar - 1 tsp.

There are recipes in which tomato paste is diluted instead of natural tomato juice. I don’t want to describe them, it seems to me that the results are not as tasty and aromatic as with homemade juice. This recipe requires approximately 1.5 liters of juice for 3 liter jars.

Tomatoes for juice are cut into slices and crushed with a mixer, juicer, meat grinder or rubbed through a sieve. Choose any available and favorite method. I prefer a mixer. We bring the tomatoes to homogeneous mass. It turns out not even juice, but tomato puree. Pour it into a saucepan, add cinnamon and cloves. Bring to a boil and cook for 10 - 15 minutes over low heat.

During cooking, do not forget to stir the juice, otherwise it may burn and remove the foam.

While the juice is preparing, put spices and a couple of cloves of garlic on the bottom of sterilized jars. Place the chopped large pieces tomatoes. Filling the jars hot water, the most convenient way is from a teapot. Cover with lids and leave to pasteurize for 10 minutes. We drain the water.

Now add 1 teaspoon each of salt, sugar and 9% vinegar directly into the jar.

You can not add vinegar to this recipe, but then you will have to sterilize the jars along with the tomatoes.

Pour the prepared hot juice over the tomatoes again and immediately twist metal lid and turn the jar over.

As you can see, everything is simple. And after a few days you can enjoy a delicious snack.

Video on how to cook tomatoes in tomato juice without vinegar

When I was looking through recipes on this topic, I noticed the comments from readers. Many people don't like recipes that contain vinegar. I am loyal to vinegar, although lately I have been reducing the amount of it in preparations. And this recipe without vinegar, the tomatoes turn out natural.

Finger-licking tomatoes without peel and marinade

Tomatoes can be canned without marinade. After we cut them into slices, they will give a lot of juice. So why another marinade? And in order for their taste to be more delicate, let’s remove the skin from the tomatoes.

We will need:

• tomatoes

For 1 liter jar:

• salt - 1 tbsp. l.
• sugar - 1 tsp.
• vinegar - optional 1 tbsp. l.

We will need to remove the skin from the tomatoes. To make this easier, use a sharp knife to make a crosswise cut on the tomato.

Pour boiling water over the tomatoes. After this, the skin comes off very easily.

Now cut the tomatoes into pieces.

The jars for this recipe do not need to be sterilized first; just rinse them with baking soda. Place the tomatoes tightly in clean jars and press lightly with a spoon. You will see how much juice appears in the jar. It should cover the top of the jar.

Pour 1 tbsp into the jar on top. l. salt and 1 tsp. Sahara. Many people love sweet marinade. In this case, you can add sugar as well as salt, 1 tbsp. l.

Place the jar in a pan with hot water to sterilize. Be sure to cover with a boiled lid. Before doing this, place a towel or napkin on the bottom of the pan. You need to boil for about 15 minutes.

At the end of sterilization, you can add 1 s. l. vinegar. Although, again, this is not necessary. If all sterilization conditions are met, the jars will stand without vinegar. And then you will get the taste of a natural vegetable.

In fact, you will lick your fingers!

Cooking tomatoes in their own juice with bell peppers

If you add it to the marinade bell pepper, then the snack will receive a special aroma. I think it's worth trying and adding one more variety to our recipes. I hope you like it. This recipe is also without exact quantities - add all ingredients to taste.

We will need:

• tomatoes
• bell pepper
• celery leaves
• garlic
• bay leaf
• black peppercorns

Let's prepare the jars in advance; we need to rinse them well with soda and dry them. It is advisable to boil the lids.

We select small beautiful tomatoes, which we will place in jars. We pierce each tomato with a knife at the stalk.

Place peppercorns, bay leaves and fresh leaves celery.

Place the tomatoes tightly in the jar. I try to place the largest fruits at the bottom of the jar, and the smallest ones on top. We insert a couple of cloves of garlic inside the jar.

Pour boiling water over the contents of the jars, cover with a lid and leave to sterilize for 20 minutes. Drain the water and fill it again with another batch of boiling water for another 10 minutes.

At this time, prepare tomato juice. Grind the tomatoes using a blender until smooth.

Slice small pieces bell pepper Place it in a saucepan and pour in the tomato mixture. Don't forget to add salt to taste. Cook this puree for 10 minutes, stirring occasionally.

Now pour the tomato juice into the jars of tomatoes to the very top and cover with lids. There is no need to sterilize anymore; two hot pours are enough. Roll up or close the lids tightly.

We turn the jars over so that all the air comes out, wrap them in a warm blanket and leave until they cool completely.

Be sure to try this recipe, you won’t regret it.

Quick salted tomatoes in their own juice - video from Grandma Emma

I just couldn't resist introducing you to one more wonderful recipe. Salted tomatoes are another recent discovery of mine, worthy of a separate topic. But I hasten to introduce you to such a fast and in a simple way cooking tomatoes in their own juice. And I think you will like it.

So, another method of preparation that will help please you and your family for a long time. cold winter, and perhaps surprise your guests. If you've read this article to the end, you'll probably agree that it's worth rolling up your sleeves in the kitchen in the summer so that the pantry is filled with a variety of delicious preparations.

I wish you inspiration in the kitchen!

Tomatoes in their own juice - this one delicious recipe will be useful to every housewife. Tomatoes and their juice are especially useful for people who have digestive problems. Half a glass of juice a day – and your stomach works like clockwork. Additional flavor and additional labor costs in this dietary recipe- this means we marinate tomatoes without skins.

For this recipe, cream tomatoes are suitable, small, oval or small round, up to 3-4 cm in diameter.

Where do we start canning tomatoes in their own juice and without skins? right, we think how to remove the skin from a tomato fast and easy.

To do this, we sort the tomatoes, wash them, and blanch them for 1-2 minutes. in boiling water and then cool under cold water. You can blanch using a colander or directly in the pan. After the tomatoes have been in hot and cold water, it is easy to remove the skin (skin) from them.

Now, you need to know how to make tomato juice. We will prepare it separately. We will make it from the remaining tomatoes that were not suitable in size or for other reasons. These may be large, overripe, bruised fruits.

Preparing tomato juice.

We wash the prepared tomatoes several times in water, discard the stems, damaged areas from diseases and sunburn, with herbs, cut into pieces and boil until soft. Rub the cooled contents of the pan through a sieve to separate the skin and seeds from the juice.

Add salt to it, maybe bay leaf, black pepper and boil. To prepare a marinade from tomato juice, 1 liter of juice will require 20-30 g of salt. The tomato juice for the marinade is ready.

Now, we need to make our preparation faster, since the shelf life of the juice is 1 hour. Then the juice begins to ferment. If we want to pickle large number tomatoes, the juice will have to be prepared in several stages.

Important: To increase the boiling point of water at home to 108-110°C, you need to add about 2 tbsp to a pan of boiling water. spoons of salt.

Tomatoes in their own juice according to this recipe taste like fresh. And although tomato juice and salt (without vinegar) act as a preservative, they are stored for a long time. This recipe for preparing tomatoes is good because there is no waste - the tomatoes are eaten and the juice is drunk.

Published: 05/11/2018
Posted by: Drug
Calories: Not specified
Cooking time: Not specified

I suggest you prepare delicious unusual tomatoes in its own juice without skin. Recipe for winter cooking canned tomatoes, which can complement any vegetable side dish or meat dish, I provided it for you today. Also, similar preparations are used to prepare various sauces, for example, Bolognese, or add canned tomatoes when stewing meat, poultry or fish instead of tomato paste.
will keep well in cool place at a temperature of +1 to +9 degrees in a dry and dark basement or cellar.
It will take 60 minutes to prepare. The ingredients indicated in the recipe will yield several 0.5 liter jars.

Ingredients:

- tomatoes – 3 kg;
- salt – 30 gr.;
- granulated sugar – 50 gr.;
- vinegar – 30 ml.

Step by step recipe with photo:

Removing the skin from tomatoes is very easy. To do this, first make a crosswise cut on the back of each vegetable. Out of three kilograms of vegetables, peel two kilograms, the rest will be needed for the sauce.




Throw the cut vegetables into a pan of boiling water for 1 minute. The time may vary depending on the thickness of the skin and the degree of ripeness. Place very ripe tomatoes in boiling water for only half a minute.
Immediately transfer the tomatoes from boiling water to a container with ice water. Almost immediately the skin peels off easily.




Peel the tomatoes, cut them in half, cut out the hard seal with the stalk. We cut large specimens into 2-4 parts, leaving small ones whole.




Place vegetables in clean, dry jars. Fill the jars approximately 2/3 full.