Cherry Tomatoes in Their Own Juice for Winter
Put up some cherry tomatoes for winter—you definitely won't regret it! Cherry tomatoes in their own juice are very easy to can. Each tomato stays firm, like it's fresh-picked, because they aren't subjected to heavy cooking. You don't have to peel the tomatoes for the sauce, but you can if you like. The cherry tomatoes get eaten fast, and the tomato sauce can go into other dishes.
loboda
Recipe author
Cherry 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
22 kcal
GI:
75
/
0
/
25
- Pull the stems off the cherry tomatoes and sort through them—the tomatoes should be firm, ripe, and free of spots or other signs of spoilage. Wash the ones you've chosen. Pack the prepared cherry tomatoes into jars, pour in boiling water, and let them sit for 7 minutes.
- Wash the regular tomatoes and blend them into a purée, skins and all. Add the sugar and salt to the puréed tomato, set it over the heat, and cook for 5 minutes from the time it boils, skimming off the foam as you go. Stir the vinegar into the tomato sauce and take it off the heat.
- Drain the water from the jars and pour in the hot tomato sauce in its place. Seal the jars with metal lids, turn them upside down, and wrap them in a warm blanket. Once they've cooled completely—about a day—move the jars to permanent storage in a cellar or basement.
- Enjoy your cherry tomato preserves!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Cherry tomatoes - 15 kcal/100g
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