Tomatoes in their own juice for the winter
3 servings
30 minutes
Tomatoes in their own juice is a classic recipe from Italian cuisine, where the freshness and naturalness of ingredients are valued above all. Tender, sweet plum tomatoes, carefully peeled, are immersed in rich tomato juice that has undergone thorough processing. The addition of salt and sugar subtly highlights the natural flavor of the tomatoes, creating a perfect balance. These canned tomatoes perfectly complement Mediterranean dishes – they can be used in pasta, stews, sauces, and soups. They retain summer freshness and vibrant aroma, allowing you to enjoy the taste of ripe tomatoes even in cold weather. The simplicity of preparation makes this recipe accessible to everyone, while its result delights with richness and depth of flavor.
1
Prepare all the ingredients. Wash the tomatoes; use ripe large tomatoes for the juice.
- Tomatoes: 800 g
2
Sterilize jars and lids over steam for 15-20 minutes.
3
Cut the large tomatoes into wedges. Transfer to a pot and place on low heat.
- Tomatoes: 800 g
4
When the juice is released and boils, blend it with a blender.
- Tomatoes: 800 g
5
Pass the tomatoes through a sieve to remove the skin and seeds.
- Tomatoes: 800 g
6
Bring the juice to a boil again, adding salt and sugar.
- Sugar: 1 tablespoon
- Salt: 0.5 tablespoon
7
Boil water in a large pot and prepare a bowl with ice water.
8
Put plum tomatoes in boiling water for 30 seconds.
- Plum tomatoes: 1 kg
9
Then transfer them to icy water.
10
Peel the plum tomatoes.
- Plum tomatoes: 1 kg
11
Transfer the peeled tomatoes to jars and pour them with the prepared juice.
- Plum tomatoes: 1 kg
- Tomatoes: 800 g
12
Screw the jars with lids, turn them upside down, and cover with a blanket until completely cool.
13
Store in a dark, cool place. Use for preparing various dishes.