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

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

Ingredients

Tomatoes up to 3 kg

Cooking method

  • Chopped tomatoes in their own juice without salt and vinegar (preparation for winter salad and pizza)
  • For more than one year, I have been closing tomatoes for the winter according to this recipe. I didn't find such a method on the site, so I decided to share it. There are no step-by-step ones, this year I have not closed it yet, in the photo last year's last jar from the refrigerator.
  • Everything is done very simply. Tomatoes can be different, even good if it is a mixture of varieties: both dense (cream) and ordinary - juicy, soft, then there will be a sufficient amount of juice, and the desired shape of the slices will remain. You can remove the peel from the tomatoes in any way convenient for you. It is advisable to make the preparation in small portions - up to 3 kg at a time, so the tomatoes boil faster and warm up more evenly.
  • In a saucepan (I take a stainless steel) cut the tomatoes into slices of arbitrary shape. Put the saucepan on fire, cover and bring to a boil. Keep on fire for 5 minutes, put boiling tomatoes with the released juice in sterilized jars and roll up with sterilized lids. I take the cans under the screw cap. If you store canned food in the refrigerator or cellar, then you can do without additional sterilization of the workpiece. No salt is added, according to the author of the recipe - this is what keeps the aroma of fresh tomatoes.
  • In winter, it is enough to add thinly chopped, washed and well-salted onions, season with red and black pepper, sprinkle with herbs and ... a wonderful fragrant salad is ready for pilaf!

Time for preparing:

Cooking 5 min

Note

I really liked this method of preparation - it is quick and easy! I do it for the winter and keep it in the refrigerator. It can be used not only in the form of a salad - it is useful for making pizza, and scrambled eggs with tomatoes, and for many other dishes where chopped fresh tomatoes or tomato sauce are used for dressing.
Recipe author svetlana-sp 🔗
Thank her very much for it!

*** On the issue of sterilization for storing the workpiece at room temperature, you can read here
*** Other methods of sterilization from Tatiana-Admin:
Sterilization of vegetable and fruit homemade preparations in the microwave
Steam sterilization

Oktyabrinka
Yuliya K, Julia, thank you the recipe is wonderful and just in time, but if you sterilize it (there is no way to store it in the refrigerator), then how much in time.
Mandraik Ludmila
I took it to the bookmarks It will come in handy
Yuliya K
Tatyana, I did not try to sterilize, I keep the jars in the cold.
Buttercuphope it comes in handy !!
lana's light
Yuliya K, thanks for the interesting recipe! I took it to the bookmarks! I will definitely close a couple of jars for the winter!
RepeShock

Yulia, Thank you!
And on time, my neighbor started to treat me with packages of tomatoes.It is necessary to deal with them somehow
Yuliya K
Sveta, I'm glad that the recipe is interesting! I highly recommend trying it !!




Irisha, that's great !!
lana's light
Oktyabrinka, Tanya, people advise to sterilize 0.5 liter jars for 10 minutes, 1 liter - 15 minutes. Then it can be stored in the room.
You can also add red bell pepper in strips, but then sterilize it longer, 1 liter - 25 minutes each. Use for the same dishes as plain tomatoes. You can also cook "lazy" stuffed peppers with this tomato-pepper version. I really liked this option, I will take it into service.
In general, there are a lot of positive reviews on this recipe.At first I wanted to try a couple of cans, but after reading the entire recipe thread on the forum. decided to close at least 30 cans of half a liter! Fortunately, the season of the tomato is not over yet, Julia put out the recipe in time !!!
larissa
Ooooo, how on time! Thank you very much for recalling a long-forgotten recipe. Sometime 17-18 years ago I saw this recipe on TV, only there they canned (and I am with them) the cream, peeled off the skins and did not boil the tomatoes separately, but put the peeled tomatoes in a jar (just tamp them tightly, add some boiling water and sterilize .. In winter I really liked to make a salad with such tomatoes. I canned it for several years, and then I somehow forgot it, disappeared from my head. I remembered this recipe last and this year, but I doubted that I remember correctly. I wanted to ask the girls, all of a sudden who knows? And here is such a funky gift (something I have no emoticons today). THANKS !!!!!
lana's light
Yuliya K, Julia, thank you very much for providing a link to the original recipe! I read the entire thread, learned a lot more interesting things!
And for some reason I never remember or write down where I found the recipe ... Moreover, I can write it down on a piece of paper, then shove it away put in a safe place until better times and accidentally find it six months later! Remember here, where did you find this recipe ?!
Yuliya K
larissa, I'm very glad that I helped to remember the recipe! Sometimes some recipes for us become familiar and commonplace, it seems that they are known to everyone. I was not going to exhibit this, if today I accidentally saw a question in the topic "looking for a recipe."
lana's light, Sveta, and I've already lost so many great recipes that now I'm trying to pin them down more reliably! And yes, I myself love when there is a link to the source - usually there is so much useful information in the comments that you can really find answers to all your questions!
Ne_lipa
Julia, are these tomatoes suitable for pizza in winter? In the topic about pizza makers, there was information about a similar recipe, I don't know if the one
And so the recipe is wonderful, I even went to the link, read it ... Thanks for getting to know the new way of harvesting tomatoes!
Yuliya K
Victoria, of course they will do! For both pizza and pasta! They taste and turn out to be similar to store-bought chopped Italian tomatoes - they are also in their own thick juice, without salt and with a bright tomato taste! In them, only the type of pieces is different, but when the tomatoes are elastic and firm, then they can be cut into any necessary pieces - even into cubes.
... made an amendment to the name of the recipe
Rick
Girls, I don’t understand. If the tomatoes are boiled over, poured into sterilized jars, do you also need to sterilize it all together? Well, so as not to store in the refrigerator.
Yuliya K
Evgeniya, yes, that's right - if you don't store it in the refrigerator, then you can't do without sterilization - although tomatoes contain acid, it's not worth the risk. As already mentioned above - judging by the experience of those who cook, sterilization of 10-15 minutes for 0.5-1.0 liters of cans is quite enough for room storage.
Rick
Hmm ... But what about other salads we boil-pour-close

I don't have a single can in the refrigerator. I either fill in the hot one and immediately roll it up, or lay out the cold one and then sterilize it. But that and that, and that ... Is it necessary?
Yuliya K
Well, those salads and other canned food - they are with salt, vinegar, some also with sugar, but there are no auxiliary preservatives here. When canned food is stored in the cold, you can be sure that botulism pathogens do not develop at this temperature, but at room temperature with such canned food (without salt and vinegar) anything can happen.
Rick
At the expense of salt and sugar, are they preservatives? It's just that I have always believed that the preservative is vinegar.
And at the expense of vinegar - I have one recipe for lecho, and so it is without vinegar and without additional sterilization, but, of course, with salt and sugar. That is, there is enough tomato acid for preservation.I have been doing it for many years, not a single can has yet exploded mmm)) Therefore, I doubted the need for another sterilization.

Yuliya K
Quote: Rick
salt and sugar, and they are preservatives?
Evgeniya, sure! Both salt and sugar are preservatives, and so is vegetable oil. Anything that inhibits the vital activity of microorganisms and allows you to keep food from spoilage belongs to preservatives.
Rick
Quote: Yuliya K
Anything that inhibits the vital activity of microorganisms and allows you to keep food from spoilage belongs to preservatives.
No, well, theoretically - even I know that
Just unnecessary actions to take a reluctance
Yuliya K
Quote: Rick
unwillingness to perform unnecessary actions
Home canning is serious business ... Exploding cans are bullshit compared to botulism ...
Quote: Rick
theoretically - even I know it
There is no way without theory ...
Rick
Quote: Yuliya K
Home canning is serious business ...
Who would argue ... That's why I clarified. Since I will definitely not store it in the refrigerator, and I already have no energy to spend the extra half hour in the evening.
Yuliya K
I understand that here everyone chooses for himself what suits him !!
k @ wka
I hate sterilizing canned food. Is it possible to do this in the oven? Somewhere on our forum I read that instead of sterilization, they put jars with the contents in the oven. But at what temperature and for how long I don't remember
I wouldn’t write it down ...
Oroma
k @ wka, Galya! Can be sterilized in the oven, the temperature can be 125 degrees, for example, in the microwave, in the airfryer
k @ wka
Thanks, I have to try it in the oven.
There is no airfryer, you can put it in the microwave, but you can put few jars at a time. Even though I have it big, at 24 liters. I have never tried it in the microwave either. Only cans were sterilized, if not a lot was needed and small ones.
And how long, if in the microwave and in the oven?
Bijou
Quote: Yuliya K
Both salt and sugar are preservatives, and so is vegetable oil. Anything that inhibits the vital activity of microorganisms
That's why we have sugar in the dough so well inhibits the vital activity of yeast organisms.
Yuliya K
Lena, inhibits if there is more sugar than is needed for their growth! Salt and oil too!
Mams
Quote: k @ wka
Is it possible to do this in the oven?

Can. Oven temperature 140-150 degrees. For half-liter cans - put cold ones in a cold oven, turn on the heating and hold for 30-40 minutes. Just covered with a lid. Then we take out, close the lid (either a screw, or an ordinary one for a typewriter). Put the lid down and let cool. Everything.

Last year, the peppers did this, they stood quietly all year.
Oroma
k @ wka, Galya! Somewhere I read about this at Admin. It seems to me that in the microwave for 10-15 minutes for small cans, and maybe even less. I made sun-dried tomatoes in the oven only in oil. In the microwave, I myself am afraid to miss the moment of boiling and running away of the liquid (this is an advisor!). I have a Redmond airfryer lid (a gift from our furomchanka), but I have not tried canning with it yet. But on the Food TV channel, which I sometimes watch at the dacha, everyone is sterilized only in the airfryer.
Yuliya K
Quote: Oroma
Somewhere I read about this at Admin.
About the microwave here ...Sterilization of vegetable and fruit homemade preparations in the microwave
Bijou
Quote: Yuliya K
Lena, it slows down if there is more sugar than is needed for their growth!
Uh-huh. Tell me, pliz, about this to those who grind the pressed yeast with sugar just so that they grow better.

Of course, sugar, salt and acid are some kind of preservatives. But for this, there must be an amount of them in the product that is incompatible with the process of our eating. As an example of corned beef. Well, or candied fruit. The vinegar doesn't seem to turn sour yet, does it? But the lemon, which is almost entirely made of acid, spoils for a sweet soul.




Quote: Mams
Oven temperature 140-150 degrees. For half-liter cans - put cold ones in a cold oven, turn on the heating and hold for 30-40 minutes.
Well yes.But I usually focus on boiling in cans - as soon as they have warmed up to such an extent that the liquid begins to expand and leak out, you can spin it. Or make the heating weaker, closer to a hundred degrees, and withstand a little at a more or less high temperature.

Otherwise, if you focus only on time, you can lose a third of the content as a result, it will be in the baking sheet. This is how I canned the sour salads for the winter about ten years ago - they are cold and dry, all the liquid has boiled away. And Bijusya, fool, looks at the oven and admires how the jars are boiling - now they will definitely not explode.
Yuliya K
Lena, I think it's not worth comparing the number of microorganisms in the dough and in canned food at all!

In the test, we just create a favorable environment for them, and in canned food it is sterile from them.

Quote: Bijou
sugar, salt and acid are some kind of preservatives
Why in some way? The only question is concentration! It is impossible to eat corned beef, but we eat herring and bacon!
And it is thanks to the preserving properties of sugar that we can keep our preserves from fermentation.

Bijou
Yuliya K, fat lard and without salt almost does not turn sour. And the herring goes out for a sweet soul.
But a spoonful of sugar per liter of canned food is never a preservative, I protect. All these our everyday sweetening-acidification-salting are performed solely to satisfy our taste. To make it tasty. And not that they oppress us, like all other microorganisms. Osmosis in such "taste" proportions simply does not work. ))

But why not think otherwise, if someone is calmer from this?
Personally, I am equally divided by how much sugar, salt or vinegar in those canned food - canned food is stored exactly the same at any concentration or without it at all - I roll tomatoes in pieces without anything at all, and how many times I have found perfectly preserved rolls without vinegar is innumerable.

But this year I have already thrown out three jars of cucumbers - even though everything was okay there with "preservatives", but the unconventional pasteurization of everything with a double fill did its dirty work.
Admin
Quote: k @ wka
I hate to sterilize canned food

I can only steam - fast and without dirt My "cannery" - making life easier when canning at home
Yuliya K
Flax, let's not be distracted from the tomato preparation without salt and vinegar!
Quote: Bijou
I roll tomatoes in pieces without anything at all
So share the recipe, than slander the herring!





Quote: Admin
I can only steam - fast and without dirt
I will definitely take this method into service - I have several mantis women !!
lana's light
From 3 kg of tomato we got 2.8-2.9 liters. Next time you need to take either a little more tomato or a little less, otherwise one jar is only half full, you can see in the photo on the left. Of course it does not disappear, tomorrow I will make scrambled eggs and tomatoes from her
Sterilized for 15 minutes in AG at 150 * C. I didn't wrap it up, I'm afraid they will digest, I just turned it over on the lids
Chopped tomatoes in their own juice without salt and vinegar (preparation for winter salad and pizza)
Yuliya K
Sveta, and rightly so, why wrap up there, warming up at such a t in the AG should already be quite enough ... 3 kg yes, this is a conditional portion - but I usually close jars of different sizes - and 0.5 and 0.7 liters - so that use once!
lana's light
Quote: Yuliya K

.. 3 kg yes, this is a conditional portion - but I close different-sized jars - both 0.5 and 0.7 liters - so that I can use it at a time!
Yul, I’m not pretending to the recipe, I’m personally like a memo for the future! A girl's memory!
By the way, my husband said that you can't put off until tomorrow what you can eat today and I went to make scrambled eggs with tomatoes right now. This is what happened with the remaining incomplete jar of tomato and 3 eggs:
Chopped tomatoes in their own juice without salt and vinegar (preparation for winter salad and pizza)
It tastes like fresh tomatoes! Delicious! Just didn’t like the skin ... The tomatoes are cut large and the pieces of skin are also large ... Probably next time I’ll first pour boiling water over the tomatoes so that the skin peels off, and then I’ll cook
kirch
lana's light, Light, and you first cooked for 5 minutes, and then sterilized? I also want to sterilize
lana's light
Quote: kirch

lana's light, Light, and you first cooked for 5 minutes, and then sterilized? I also want to sterilize
Yes, first I cooked it, then sterilized it, then rolled it up
Yuliya K
Quote: Lana's Light
Here's what happened with the remaining incomplete jar of tomato and 3 eggs
Cool scrambled eggs with tomatoes, I love it too!
Bijou
Quote: Yuliya K
So share the recipe, than slander the herring!
Uh ... Duc like everything according to the subject. Dip the tomatoes in boiling water, pour water over them under the tap, peel off the skin and cut into arbitrary pieces according to inspiration. We put it in jars and sterilize who as where can. Everything.
Yuliya K
Thank you!! Surely, this option will be useful to someone, but it turns out a little different - for pre-cooked tomatoes, the resulting juice turns out to be thicker and the aroma when you open the jar is brighter - tomato than if you sterilize just chopped tomatoes.
Bijou
Yes? Do you think?
I don’t know .. For me, the less you cook them, the fresher they will eventually smell. But I don’t insist.
Yuliya K
Quote: Bijou
the less you cook them, the fresher they eventually smell
Len, I totally agree with this! But sterilization in the case of cooked tomatoes is needed only if the canned food is kept warm, and if it is stored in the cellar or in the refrigerator, then it is not needed at all - that is why I really liked this method - with minimal heat treatment and fresh taste!
Kokoschka
Yuliya K, thanks a lot for the recipe, just in time !!!
Yuliya K
Lily, thanks for your attention to the recipe !! Hope you like these tomatoes!
k @ wka
Well, what ??? Here they are :

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

I don’t take the taste, as they say. In winter we will taste
But, it was a sin not to try the recipe. A lot of tomatoes have grown in the country. We must save them somehow.
Thanks for the recipe and idea.
I cooked it for 5 minutes, put it in a hot oven at 120 degrees, as it got the temperature, after 10 minutes I turned it off and kept it for another 10 minutes, rolled it up.
They will be stored in a cold cellar under the garage.
Yuliya K
Galina, I will wait for the winter tasting !! Sterilization insurance is certainly reliable, but for a cold cellar, I think you can try without it, and then compare!

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