Tomato puree for the winter - for borscht, and for side dishes, and for sauces. Tomato juice, tomato puree and tomato paste - three stages of homemade tomato for the winter

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Traditionally, tomatoes are the most popular canned vegetable for the winter. Not only beautiful, whole, glossy tomatoes are processed. Crumpled fruits of different sizes are also used with success. From them are obtained excellent workpieces ketchup and mashed potatoes for the winter.

Homemade ketchup with starch

To prepare ketchup for the winter, we need:

• 2 kg of tomatoes;
• 2 onion heads;
• 5 glasses of sugar;
• 100 grams of water;
• 50 grams of vinegar;
• black ground pepper taste.

1. Cut and chop the peeled onions and washed tomatoes.
2. Boil the resulting minced meat on low heat 2 hours.
3. Cool, rub through a sieve.
4. Season with spices, salt and sugar and cook for another twenty minutes in a bowl with a thick bottom.
5. Thicken with starch. To do this, dilute the starch cold water and pour in a thin stream into the boiling puree, stirring constantly, almost ready-made ketchup... Boil.
6. Roll the ketchup into a prepared container for the winter, cover it with a blanket and leave it in the room for a day.

Tomatoes without salt and preservatives

An old recipe for making a fragrant semi-finished product from meaty varieties of tomatoes, proven by generations of housewives. Salient feature- it is impossible to peel off such fruits. Used as a blank for cooking varied dishes... In winter, you can add garlic, coriander, black pepper and salt to this preparation - you get natural ketchup.

• Ripe tomatoes of any size and degree of bruising.

1. Rinse the tomatoes. Remove spoiled areas and the place of the stalk.
2. Chop coarsely and turn in a meat grinder.
3. Fill the resulting mass into clean, unsterilized jars. It is important to fill the jars up to their hangers.
4. Cover with unsterilized lids and place in a tub or large saucepan. Be sure to put a cloth on the bottom.
5. Pour water over the canned food up to the shoulders and sterilize until the tomato mass boils.

Sterilization time: liter - 25 minutes, half - liter -15.

Tomato dressing for borscht for the winter (tomato puree)

Do you love borscht the way I love it? This amazing dish is considered Ukrainian, although it is prepared throughout the entire CIS. There are infinitely many variations on the theme of borscht. Only one ingredient remains unchanged - fresh tomato puree. Of course, the food industry offers housewives a large selection of both tomato pastes and tomato purees. However, neither color nor taste can compare with a fragrant, rich home-made product.

Cooking tomato borsch dressing:

1. Scald the fruits, cover.
2. Peel, turn in a meat grinder.
3. Add salt and sugar at the rate of 1 tablespoon per liter of tomato mass.
4. Boil to the desired consistency.
5. Degrease the lids and cans with soda, steam the prepared container.
6. Put uncooled puree in a hot dish and roll up. Wrap up canned food upside down in a warm blanket, cool.

When preserving mashed potatoes, it is better to use a container of small capacity to avoid spoilage during use. Terrific economical and practical option- freezing ready-made puree in ice cube trays. Naturally, you should not freeze the product a second time.

Canned beans in a tomato, for the preparation of which you can use a blank from of this recipe.

Twisted Tomatoes with Garlic

Italian cuisine is firmly established in the homeland of pies and kulebyak. Pizza and lasagna, pasta and mascarpone are deservedly in great demand. Easy-to-prepare meals do not have to be ordered at the restaurant. Having prepared tomato sauce with spices, each housewife will delight her household with the aroma and taste of sunny Italy at any time of the year.

• one and a half kilograms of overripe tomatoes;
• a third of a glass of sugar;
• 1 teaspoon of acetic acid
• 1 dessert spoon kitchen salt;
• basil and garlic to taste.

1. Cut tomatoes with back side crosswise, pour boiling water over.
2. After a minute, drain the water, peel the tomatoes, chop.
3. Rub the mixture through a sieve, cook for 20-30 minutes, add sugar and salt at the end, mix.
4. While the puree is cooking, wash and chop the basil and garlic.
5. Add greens to the tomato mass, boil for another 8 minutes, pour in acetic acid, keep on fire a little more.
6. Pour into hot jars, wrap, cool when room temperature.

The sauce is ready. Serve with pasta, barbecue and fried meat... It goes well with fried and baked potatoes.

Homemade ketchup, canning recipe for the winter

Supermarkets offer a great variety of various ketchups, both imported and domestic. Only the amount of chemical additives used in their manufacture frightens off. In the summer, it will not be difficult to make aromatic sauce without any chemicals.

Ketchup with apples.

• tomatoes - 3kg;
• apples - 1kg;
• garlic - 1-2 heads;
• vinegar 9% - 1 glass;
• dry mustard - 2 tablespoons;
• ground cinnamon - 0.5 teaspoon;
• ground red pepper - 0.5 teaspoon;
• sugar - 1 glass;
• salt - 1 tablespoon.

1. Dense and ripe tomatoes are suitable for this recipe. It is better to take apples of sour varieties. Most suitable grade- Antonovka.
2. Wash apples and tomatoes. Cut large chunks, boil until soft.
3. Wipe the cooled mass, mix with salt and spices. Add chopped garlic.
4. Stir occasionally, simmer for about half an hour. 2 minutes until ready to pour in the vinegar.

Seal the finished sauce hermetically in steamed jars or bottles. Cool indoors. As you can see, making ketchup for the winter according to our recipe is not difficult at all.

It should be remembered that heat treatment tomatoes significantly reduces the presence of beneficial trace elements and vitamins. But the amount of the substance lycopene, which successfully fights against oncology, increases significantly during cooking.

Ketchup for the winter and tomato puree, recipes for the winter from tomato

A simple recipe for tomato puree for the winter

I have been using this recipe for many years. This recipe does not take long to make tomato puree and tastes like fresh grated tomatoes. This puree can be used for making pizza, sauce, additives in borscht, soups and wherever you use grated fresh tomatoes... Before use, if desired, the puree can be wiped through a sieve, or you can not wipe it, the peel is almost not felt.

Ingredients

Cooking steps

Tomatoes are good for my

and cut out the stalk, if it is large, if it is small, you can not cut it out. Grind the tomatoes with a meat grinder.

Transfer to 2 large pots and cook, periodically collecting the foam, for 5-10 minutes, stirring until the foam disappears.

Pour hot tomato puree into sterilized jars (you can sterilize in the microwave: pour 1-2 cm of water on the bottom of the jar, maximum power, sterilize for 3 minutes). You don't need to add anything else to the puree. To sterilize cans of mashed potatoes, put the cans in a large saucepan, pour water into the pan at the same temperature as the mashed potatoes in the jars. The water should cover the cans up to their hangers. Cover with lids, which have been boiled in a saucepan with water for 5 minutes. Bring the water in a saucepan to a boil and sterilize (simmer over low heat) cans of puree: 500 ml cans - 5-10 minutes, 1-liter cans - 15-20 minutes. It turned out 7 cans of 500 ml. After sterilization, we take the cans out of the water and roll up the lids. We turn the cans upside down to check if the lids are tightly closed. In this position, let the banks cool down.

Our tomato puree is ready for the winter.

To use tomato puree for sauce in winter, you just need to add salt, sugar, vinegar (or lemon juice), Provencal herbs and delicious sauce ready. I hope you enjoy and pleasantly surprise you with a simple recipe for tomato puree for the winter!

A simple recipe for tomato puree for the winter - a recipe with a photo

Tomato puree for the winter

Main ingredients: Tomato

In the fall, many housewives have a need to prepare immediately a large number of tomato, and often not all of the vegetables left out of the lot have what is called a marketable appearance: the skin was cracked, and the other was broken a little. What about such tomatoes? Everything is very simple! Make of them tomato puree for the winter! It's not difficult at all, and you don't need any other ingredients besides the tomatoes themselves. The main thing is that you still have empty jars that you urgently need to fill with some delicious blank!

Ingredients for making tomato puree for the winter:

1. Fresh tomatoes, how many will you take

Products are not suitable? Choose similar recipe from others!

Two large pots, glass jars with lids, meat grinder, slotted spoon, wooden spoon, ladle, tea towel.

Cooking tomato puree for the winter:

Step 1: Prepare the tomatoes.

Rinse the tomatoes well and pat dry with paper towels. Cut out the seals from the tomatoes, and at the same time divide each vegetable into several smaller pieces.

Pass the tomato slices through a meat grinder to make a thin, but fairly homogeneous tomato mass.

Step 2: Prepare the tomato puree.

Pour chopped tomatoes into a saucepan and put everything on medium heat. Cook the tomato puree, stirring all the time, for 5-10 minutes after boiling. During cooking, foam will appear on the surface of the mass, it must be removed periodically. Stir until foam disappears.

Step 3: Prepare tomato puree for the winter.

Rinse glass jars with soda in advance and rinse them thoroughly with water, and then sterilize in any way convenient for you (in the oven, microwave or steamed the old fashioned way).

Pour the finished tomato puree over clean glass jars... The volume of the cans does not matter much.

Place the lids over the mash jars and place them in a large pot of water, which will be about the same temperature as the tomato paste inside the jars. And the water must also cover the cans up to the shoulders, so only one volume of cans needs to be sterilized at a time. Put the pan on fire, bring the water to a boil and leave the jars with the blanks to pasteurize over low heat. For cans with a volume 500 milliliters pasteurization time is 5-10 minutes, and for liter – 15-20 minutes.

After sterilized tomato puree in jars, close the lids tightly and turn upside down. And then so upside down them and leave to cool completely.

Ready-made tomato puree is well stored in a cool place out of the reach of sunlight.

Step 4: Serve the tomato puree.

Tomato puree is an excellent base for natural sauce, as well as a gas station for various soups... You can also use it to prepare various stews and other hot dishes. Be creative, add to tomato puree suitable spices and all kinds of vegetables (onions, garlic, sweet and hot pepper, carrots), create your own culinary masterpieces and please your family and friends with them.

Recipe tips:

- Of course, for taste, you can add spices to tomato puree, but then it will no longer be so versatile in use.

- For convenience, prepare tomato puree in jars of different sizes, because you will not always need to use the same amount, let you have jars of 200 milliliters, 500 milliliters, and 1 liter each.

Tomato puree for the winter

Tomatoes are often used in cooking. To give the dishes a pleasant sour taste, they are added to stews, soups, sauces, and other dishes. If you prepare tomato puree for the winter, there will definitely be a use for it. Such homemade preparations will save family budget in the cold season, when tomatoes and canned food made from them are not cheap.

Cooking features

You can make tomato puree for the winter from tomato juice or pulp, even from the cake left over from the preparation of other canned food. Knowledge of several features of the technology will save you from mistakes and allow you to get the expected result.

• Tomato puree for the winter can be prepared by freezing or canning. The first method is the simplest: chopped tomato pulp is laid out in cleanly washed containers or ice molds, sent to the freezer. If the puree is made from cake, it is laid out in cells and poured cold boiled water- a teaspoon per cell, then put it in the freezer too. After hardening, the tomato puree cubes from the containers can be put into a bag, but you will have to leave it for storage in the freezer. If you do not have a special freezer and you store food in the freezer of the refrigerator, it is irrational to occupy it with frozen puree, it will be more expedient to prepare it in the form of canned food.
• When canning tomato puree, only clean dishes should be used. It is not enough to wash the banks for it - they need to be sterilized. The lids are also sterilized, usually by boiling. Mashed potatoes should be covered metal lids, ensuring tightness, plastic will not cope with this task.
• In order for the tomato puree to have a smooth consistency, peel the tomatoes before chopping. To do this, the fruits are cut crosswise and dipped in boiling water. After 2 minutes, they need to be removed with a slotted spoon and transferred to a container of cold water. After this procedure, it will not be difficult to remove the skin.
• Tomato puree will have an even more delicate consistency if tomato pulp rub through a sieve. This will get rid of not only the skin, but also the seeds.
• For the preparation of tomato puree, choose fleshy vegetables, otherwise the puree will turn out to be too liquid or it will come out too little. You cannot make mashed potatoes from unripe tomatoes. They should be ripe or even overripe, but not spoiled.
• Tomato puree can be prepared for the winter with or without added sugar, salt. Without the addition of these products, mashed potatoes are stored worse, it can only be kept in a cellar, basement or similar cool place... Tomato puree, covered with salt, can stand at room temperature.
• For better conservation jars with ready-made tomato puree are turned over and covered with a blanket, leaving to cool in a steam bath.

There are usually no spices in tomato puree, but you can add them based on your taste.

Tomato puree without salt and sugar

Composition (for 3–3.5 l):

• tomatoes - 4 kg.

Cooking method:

• Wash the tomatoes, let them dry.
• On the side opposite the stalk, cut each fruit crosswise.
• Boil water, dip the fruits in it, blanch for 2-3 minutes.
• Catch the tomatoes with a slotted spoon and transfer to a container filled with clean water.
• Peel cooled tomatoes. Cut them into large slices, remove the seals around the stalks.
• Grind the tomato pulp to a puree using a meat grinder or blender. With a meat grinder, the process will go a little faster. Using it will allow you to get a little more puree smooth consistency as it grinds the seeds much better than a blender.
• Sterilize the jars and matching lids.
• Place the tomato mass in a saucepan, place it on slow fire... Bring to a boil and cook for 15-25 minutes, depending on how thick you want the puree to be.
• Pour mashed potatoes into prepared jars, roll them up.
• Turn the cans over, cover with a blanket, leave for a day in this form.

After the specified time, cans of tomato puree can be returned to their normal position and taken to a cellar or other cool place.

Tomato puree with salt

Composition (for 3 l):

• tomatoes - 4 kg;
• salt - 40 g.

Cooking method:

• Pour boiling water over the tomatoes, peel. Cut out the seals around the stalks.
• Cut the tomato pulp into wedges or cubes, chop until puree with kitchen appliances(blender, meat grinder).
• Place the puree in a saucepan, add salt.
• Bring to a boil over low heat and simmer for 20 minutes. If foam appears on the surface, remove it.
• Pour the puree into prepared jars (washed with baking soda, sterilized). Seal them hermetically.
• Place the jars with their bottoms up, cover with a blanket. Leave as it is until it cools completely.

Tomato paste prepared according to this recipe can be stored at room temperature, but only until the can is opened. After opening the container, mashed potatoes must be consumed within 3 days. After opening, the workpiece can only be stored in the refrigerator. It is convenient to close tomato puree in small jars, otherwise there is a risk of not having time to use the product before it deteriorates.

Delicate tomato puree with salt and sugar

Composition (for 2.5 l):

• tomatoes - 4 kg;
• salt - 30 g;
• sugar - 30 g

Cooking method:

• Wash the tomatoes, dry them, cut them in half, chop them on a grater.
• Wipe the resulting mass through a sieve to make the puree even more delicate.
• Add sugar and salt, stir.
• Heat mashed potatoes over low heat until boiling and simmer for 20 minutes.
• Pour the puree into sterilized jars, roll up.
• Leave to cool upside down under the covers.

The puree prepared according to the above recipe can be stored at room temperature. It has pleasant taste... It can be eaten with spoons or used to make juice. To do this, it is enough to dilute the puree with boiled water.

To add even more expressive taste and aroma to the puree, you can add dried basil, parsley or celery, black and red ground peppers during cooking. Put these ingredients in mashed potatoes after it boils. Otherwise, the technology for preparing canned food remains the same; the addition of spices also does not affect the storage conditions.

Tomato puree is a popular product in cooking. It is added to a variety of dishes, and sauces are prepared on its basis. It is an alternative to fresh tomatoes and tomato paste. Some people like to eat tomato puree with spoons. It makes sense to prepare mashed tomatoes for the winter, regardless of gastronomic preferences.

I have been using this recipe for many years. This recipe does not take long to make tomato puree and tastes like fresh grated tomatoes. This puree can be used to make pizza, sauce, borscht, soups and wherever you use grated fresh tomatoes. Before use, if desired, the puree can be wiped through a sieve, or you can not wipe it, the peel is almost not felt.

Ingredients

To prepare tomato puree for the winter, we need:

ripe tomatoes - 4 kg.

Cooking steps

and cut out the stalk, if it is large, if it is small, you can not cut it out. Grind the tomatoes with a meat grinder.

Transfer to 2 large pots and cook, periodically collecting the foam, for 5-10 minutes, stirring until the foam disappears.

Pour hot tomato puree into sterilized jars (you can sterilize in the microwave: pour 1-2 cm of water on the bottom of the jar, maximum power, sterilize for 3 minutes). You don't need to add anything else to the puree. To sterilize cans with mashed potatoes, put the cans in a large pot, pour water into the pot of the same temperature as the mashed potatoes in the jars. The water should cover the cans up to their hangers. Cover with lids, which have been boiled in a saucepan with water for 5 minutes. Bring the water in a saucepan to a boil and sterilize (simmer over low heat) cans with mashed potatoes: 500 ml cans - 5-10 minutes, 1-liter cans - 15-20 minutes. It turned out 7 cans of 500 ml. After sterilization, we take the cans out of the water and roll up the lids. We turn the cans upside down to check if the lids are tightly closed. In this position, let the banks cool down.

Our tomato puree is ready for the winter.

To use tomato puree for sauce in winter, you just need to add salt, sugar, vinegar (or lemon juice), Provencal herbs and a delicious sauce is ready. I hope you enjoy and pleasantly surprise you with a simple recipe for tomato puree for the winter!

Preparations for the winter from tomatoes - I think everyone has them. In addition, I am sure that you prepare most of these blanks yourself. After all, how pleasant it is in winter to open and feast on the works of your own work. Well, tomatoes are just, probably, the most versatile vegetable from which you can make a lot various blanks... One of them is tomato puree for the winter at home. It can be used in winter instead of fresh tomatoes.

- Fresh tomatoes- 3 kg.

Recipe with photo step by step:

For cooking one kilogram fresh mashed potatoes we need three kilograms of tomato. And we begin the preparation of tomato puree with the preparation of the tomatoes themselves. We sort them out and rinse them under a stream of cold running water. Then we put it in a colander or a fine sieve, wait until all the water drains.




Then we remove all the stalks, cut the tomatoes into four parts, as you can see in the photo.




Now we need to grind tomatoes for tomato puree for the winter at home. We use either a meat grinder or a blender for this. As a result, in any case, we get a homogeneous mass.




We will prepare an enamel or metal container. We will place the tomato mass in it. Heat the contents to a boil. We take a sieve and rub all the heated tomato mass through it. We put the wiped mass back into the pan and boil it again with constant stirring until the initial volume is reduced by two and a half times.






We pack the boiled boiling tomato puree in dry and heated jars, cover with boiled lids. Then we seal the cans hermetically and turn them upside down. We cool it down.
It should be borne in mind that when packaging tomato puree according to liter cans, sterilization is not needed, but if we use half-liter jars for tomato puree for the winter at home, then sterilization will be necessary and will take about 20 minutes.




The blanks are ready.
Enjoy your meal!
if you like tomatoes, then by all means try

Ketchup for the winter and tomato puree: recipes for useful preparations

Traditionally, tomatoes are the most popular canned vegetable for the winter. Not only beautiful, whole, glossy tomatoes are processed. Crumpled fruits of different sizes are also used with success. They make excellent ketchup and mashed potatoes for the winter.

Homemade ketchup with starch

To prepare ketchup for the winter, we need:

• 2 kg of tomatoes;
• 2 onion heads;
• 5 glasses of sugar;
• 100 grams of water;
• 50 grams of vinegar;
• ground black pepper to taste.

Preparation:

1. Cut and chop the peeled onions and washed tomatoes.
2. Boil the minced meat on low heat for 2 hours.
3. Cool, rub through a sieve.
4. Season with spices, salt and sugar and cook for another twenty minutes in a bowl with a thick bottom.
5. Thicken with starch. To do this, dilute the starch with cold water and pour in a thin stream into the boiling puree, constantly stirring the almost ready-made ketchup. Boil.
6. Roll the ketchup into a prepared container for the winter, cover it with a blanket and leave it in the room for a day.

Tomatoes without salt and preservatives

An old recipe for making a fragrant semi-finished product from meaty varieties of tomatoes, proven by generations of housewives. A characteristic feature is that it is impossible to peel off such fruits. It is used as a blank for preparing a variety of dishes. In winter, you can add garlic, coriander, black pepper and salt to this preparation - you get natural ketchup.

• Ripe tomatoes of any size and degree of bruising.

How to cook:

1. Rinse the tomatoes. Remove spoiled areas and the place of the stalk.
2. Chop coarsely and turn in a meat grinder.
3. Fill the resulting mass into clean, unsterilized jars. It is important to fill the jars up to their hangers.
4. Cover with unsterilized lids and place in a tub or large saucepan. Be sure to put a cloth on the bottom.
5. Pour water over the canned food up to the shoulders and sterilize until the tomato mass boils.

Sterilization time: liter - 25 minutes, half - liter -15.

Tomato dressing for borscht for the winter (tomato puree)

Do you love the way I love him? This amazing dish is considered Ukrainian, although it is prepared throughout the entire CIS. There are infinitely many variations on the theme of borscht. Only one ingredient remains unchanged - fresh tomato puree. Of course, the food industry offers housewives a large selection of both tomato pastes and tomato purees. However, neither color nor taste can compare with a fragrant, rich home-made product.

• large tomatoes;
• salt;
• sugar.

Cooking tomato borsch dressing:

1. Scald the fruits, cover.
2. Peel, turn in a meat grinder.
3. Add salt and sugar at the rate of 1 tablespoon per liter of tomato mass.
4. Boil to the desired consistency.
5. Degrease the lids and cans with soda, steam the prepared container.
6. Put uncooled puree in a hot dish and roll up. Wrap up canned food upside down in a warm blanket, cool.

When preserving mashed potatoes, it is better to use a container of small capacity to avoid spoilage during use. A terrific economical and practical option is to freeze mashed potatoes in ice cube trays. Naturally, you should not freeze the product a second time.

Canned, for the preparation of which you can use the blank from this recipe.

Twisted Tomatoes with Garlic

Italian cuisine is firmly established in the homeland of pies and kulebyak. Pizza and lasagna, pasta and mascarpone are deservedly in great demand. Easy-to-prepare meals do not have to be ordered at the restaurant. Having prepared a tomato sauce with spices, each housewife will delight her household with the aroma and taste of sunny Italy at any time of the year.

• one and a half kilograms of overripe tomatoes;
• a third of a glass of sugar;
• 1 teaspoon of acetic acid
• 1 dessert spoon of kitchen salt;
• basil and garlic to taste.

Preparation:

1. Cut the tomatoes on the reverse side in a crisscross pattern, pour boiling water over.
2. After a minute, drain the water, peel the tomatoes, chop.
3. Rub the mixture through a sieve, cook for 20-30 minutes, add sugar and salt at the end, mix.
4. While the puree is cooking, wash and chop the basil and garlic.
5. Add greens to the tomato mass, boil for another 8 minutes, pour in acetic acid, keep on fire a little more.
6. Pour into hot jars, wrap, cool at room temperature.

The sauce is ready. Serve with pasta, kebabs and fried meat. It goes well with fried and baked potatoes.

Homemade ketchup, canning recipe for the winter

Supermarkets offer a great variety of various ketchups, both imported and domestic. Only the amount of chemical additives used in their manufacture frightens off. In the summer, it will not be difficult to make a fragrant sauce without any chemicals.

Ketchup with apples.

• tomatoes - 3kg;
• apples - 1kg;
• garlic - 1-2 heads;
• vinegar 9% - 1 glass;
• dry mustard - 2 tablespoons;
• ground cinnamon - 0.5 teaspoon;
• ground red pepper - 0.5 teaspoon;
• sugar - 1 glass;
• salt - 1 tablespoon.

Making ketchup:

1. Dense and ripe tomatoes are suitable for this recipe. It is better to take apples of sour varieties. The most suitable variety is Antonovka.
2. Wash apples and tomatoes. Cut into large pieces, boil until soft.
3. Wipe the cooled mass, mix with salt and spices. Add chopped garlic.
4. Stir occasionally, simmer for about half an hour. 2 minutes until ready to pour in the vinegar.

Seal the finished sauce hermetically in steamed jars or bottles. Cool indoors. As you can see, making ketchup for the winter according to our recipe is not difficult at all.

It should be remembered that heat treatment of tomatoes significantly reduces the presence of beneficial trace elements and vitamins. But the amount of the substance lycopene, which successfully fights against oncology, increases significantly during cooking.