Tomatoes in their own juice
4 servings
30 minutes
Tomatoes in their own juice is a traditional Russian recipe that preserves the taste of summer in every jar. This canning method emerged as a way to prepare seasonal vegetables for enjoyment year-round. The finished tomatoes have a rich sweet-and-sour flavor with slight salty notes, while their texture remains tender and juicy. Natural tomato juice infused with the aromas of fresh fruits makes this product versatile: it can be used as a base for sauces, soups, or simply as a standalone snack. The simple preparation technology—minimal thermal processing and natural preservatives—allows for maximum retention of nutrients and natural flavor. Such a product perfectly complements home-cooked meals and festive gatherings, reminding us of warm summer days.
1
Wash the small-fruited tomatoes, prick them in several places with a sharp stick, and tightly pack them in jars up to the shoulders.
- Tomatoes: 5 kg
2
Cut large tomatoes and heat them in an enamel pot with a lid, without boiling. Pass the hot mass through a fine sieve, dissolve salt and sugar in it, and pour the mass over the tomatoes in jars so that the juice level is 2 cm below the jar's edge.
- Tomatoes: 5 kg
- Salt: 80 g
- Sugar: 50 g
3
Pasteurize at 85 degrees Celsius (liter jars for 25–30 minutes) or sterilize in boiling water (8–9 minutes).