Tomatoes Preserved in Own Juice
Ingredients
- Plum tomatoes
- Salad tomatoes (enough to make 1 liter of tomato juice)
- Salt (1 tablespoon per 1 liter tomato juice)
- Sugar (3 tablespoons per 1 liter tomato juice)
- Vinegar 9% (1 tablespoon per 1 liter tomato juice)
- Garlic (3-4 cloves per 1 liter tomato juice)
Preparation
Chop the salad tomatoes and cook until juice is released.
Blend the cooked tomatoes with garlic into a puree and add salt and sugar, then cook for 20-30 minutes.
At the end of cooking, add vinegar.
Pack the plum tomatoes into jars after making several pokes with a toothpick.
Pour boiling water over the tomatoes in jars and let sit for 10-15 minutes, then drain the water.
Pour the tomato marinade over the tomatoes, cover with lids but do not seal.
Sterilize the jars in a pot with a cloth at the bottom for 10-15 minutes.
Seal the jars and wrap them to cool.
Tips
You can choose whether to remove the skin from the tomatoes or not.
