Blanks of tomatoes for the winter

Blanks of tomatoes for the winter The end of the summer is the time to close the blanks fromtomatoes for the winter. Tomatoes can be preserved not only whole or in salads, but also in the form of tomato puree, sauce, ketchup, caviar, etc. The country of Soviets is divided into homemade tomato recipes.

Tomato sauce

Of course, to buy tomato sauce in the store - nota problem, but can it be compared to a homemade sauce cooked from tomatoes from its garden? Homemade tomato sauce can be served to second courses, put in borsch and stew. To prepare this billet from tomatoes we will need certain products.

Ingredients for sauce:

6.5 kg of tomatoes

450 g of sugar

350 ml of table vinegar (or 40 ml of 70% of acetic essence)

300 g of onions

100 g of salt

10 grams of garlic

6 buds of a carnation

6 peas of black pepper

6 peas of sweet pepper

5 g of mustard

1 g cinnamon

Step-by-step recipe for tomato sauce:

To prepare the sauce you need to take completelyripe tomatoes. Within 1-2 minutes, blanch the tomatoes in boiling water, then dip into cold water, then cleanse the skin. Cut the tomatoes into pieces and pass through a meat grinder or grind it in another way (wipe through a sieve or use a blender).

Peeled onions and garlic are also chopped. Tomatoes, onions and garlic are put in a saucepan. All the spices are grinded in a coffee grinder and added to the vegetables, there we put 150 g of sugar. Stir and boil over low heat until the volume is reduced by half. Add the remaining sugar, boil another 10-15 minutes. At the very end, in small portions, add vinegar and salt, cook for another 10 minutes.

Ready sauce is laid out on dry sterile jars and rolled up with sterile metal covers.

Home ketchup

With ketchup, perhaps, the same situation as withsauce: in stores it is in bulk, but homemade billets from tomatoes are always tastier than store ketchup with flavorings. To close home tomato ketchup, we, of course, first take tomatoes!

Ingredients of this ketchup:

1 kg of ripe tomatoes

180 g of sweet pepper

130 grams of red onion

100 g of honey

100 ml of red wine vinegar

10 grains of mustard

10 peas of black pepper

2 cloves of garlic

1 tsp. red ground pepper

1 tsp. salt

0.5 tsp. cayenne pepper

1 bay leaves

1 pinch of nutmeg

The recipe for cooking home ketchup:

Tomatoes are mine, dried and cut into slices. Bulgarian pepper, cleanse the seeds and cut them into slices. Onions and garlic are cleaned, mine and cut. Mix all vegetables, pour half of the vinegar and grind the blender until we get a homogeneous puree-like mass.

We shift vegetable mashed potatoes into a pan with thickwalls and put on moderate fire. Bring to a boil and cook for about 40 minutes, then pour the remaining vinegar, add honey and spices. We cook for about 20 minutes, until the ketchup thickens. Then once again, whisk with a blender and spread it over the dry sterilized jars.

Banks with ketchup roll, turn the lids down and wrap. After 10 minutes we put the jars on the bottom and let it cool down completely, after which we put it away for storage.

Caviar from tomatoes

Many have heard about zucchini and eggplant caviar, but not everyone knows about the existence of a similar billet from tomatoes. We suggest you close the caviar of tomatoes, especially since it's very simple to do.

Ingredients of caviar:

3 kg of tomatoes

2 kg of carrots

1 kg of onions

600 ml of vegetable oil

3 tbsp. l. Sahara

3 tbsp. l. salt

2 tsp. table vinegar

1 tsp. ground black pepper

5 bay leaves

Step-by-Step Instructions for Cooking Tomato Caviar

Tomatoes are carefully washed and let throughgrinder or grind in any other convenient way. Carrots are clean, wash and rub on a small grater. Onions are cleaned, mine and finely chopped or crushed with a food processor.

Tomatoes, carrots and onions are piled in a saucepan andcarefully mix. We pour in vegetable oil, add salt, sugar, vinegar, black ground pepper, bay leaf. Once again, thoroughly mix, put on the fire and bring to a boil. Cook for 2-2.5 hours on a slow fire.