Peeled Tomatoes in Their Own Juice for Winter
Put up the most delicious tomatoes for winter!
Daria ☼
Recipe author
Peeled Tomatoes in Their Own Juice for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
1 g
Fats 0 %
0 g
Carbohydrates 80 %
4 g
23 kcal
GI:
100
/
0
/
0
- The name might sound redundant—but it isn't, really: these are tomatoes packed in tomato, and there's no other way to put it. Some recipes come to us from elsewhere, some we dream up ourselves; this one is a bit of both. There's nothing extra in it, believe me—just give it a try. It's top-shelf food, and you and your guests will appreciate it. It's a great match for potatoes, and you can also stir it into soup for color and flavor. Take your bruised, overripe tomatoes, wash them well, and set them to cook with a cup of water added in. Cook them for at least 2 hours, stirring so they don't scorch. Now take ripe, firm, meaty tomatoes. Wash them too, then dunk them in a colander in boiling water for a minute to a minute and a half. Then quickly plunge them into cold water and peel off the skins—no fuss at all. Press the cooked tomatoes through a sieve, set them over low heat, and let them simmer and reduce for another three hours or so. Don't forget to salt to taste. Sterilize your jars, pack the peeled whole tomatoes in nice and tight, drop a few peppercorns on top, and pour the tomato sauce over them. Cover with lids and set the jars in boiling water to process for at least half an hour. Seal them and turn them over. Let them cool slowly under a warm blanket. Voilà—tomatoes in tomato.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Salt - 0 kcal/100g
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