Tomatoes in tomato juice - recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Tomatoes came to our continent from South America. They received the beautiful name "Apple of Love" and were used for a long time only as an ornamental plant. Tomatoes were brought to Russia only in the 19th century. Now tomatoes grow in almost any garden or garden plot, and this is not surprising, because they have become everyone's favorites.

Tomatoes are famous for their high content of lycopene. Lycopene has an antioxidant effect, prevents aging of the body and protects against the formation of cancer cells. It is known that during heat treatment, the content of lycopene in tomatoes increases, so all kinds of dishes and preparations made from tomatoes are extremely useful. In addition to lycopene, they also contain vitamins B, C, A, E, K, potassium, phosphorus, magnesium and copper. Small amounts of iron and sulfur are present in tomatoes. Another advantage of tomatoes that should be noted is their low calorie content, which makes it possible to eat them in almost unlimited quantities. Therefore, you should eat both fresh tomatoes and canned ones. Tomato juice is also very useful.

Today, many housewivesharvesting tomatoes for the winter. The recipes for these preparations are very diverse. These are all kinds of lecho, adjika, sauces, ketchups, pickled and s alted tomatoes. There are "signature" recipes that are passed down from generation to generation. A good way to preserve tomatoes for the winter is tomatoes in tomato juice. This is a tasty and he althy preparation.

The recipe for Tomatoes in Tomato Juice is simple, does not require special ingredients, in addition to tomatoes and tomato juice, it includes only s alt, sugar, vinegar and water. To prepare three kg of fresh tomatoes, one liter of tomato juice, half a liter of water, one tablespoon of s alt and a little more than half a tablespoon of sugar are taken. To begin with, the tomatoes must be washed and dried. Tomato juice is poured into a saucepan, water is added to it and put on fire. After the juice has boiled, the tomatoes are blanched in it (about 30 seconds). Then they are placed in sterilized jars. You need to lay it as tightly as possible, for this you need to shake the jars. When the tomatoes are stacked, you should pour them with hot tomato juice, in which you must first add s alt and sugar. A teaspoon of vinegar essence is added to each three-liter jar. Then close the jars with tin lids and roll up. After that, they are turned upside down, covered with a thick cloth or blanket to keep warm. When the jars have cooled, they are transferred to storage in a cool place. Tomatoes in tomato juice are pickled tomatoes and tomato juice in one jar - just two in one. No unnecessary brine thatafter the tomatoes are eaten, it simply pours out.

You can make your own tomato juice for this recipe or use a store-bought one. In addition, tomatoes in a tomato can be cooked using tomato paste. To do this, it must be mixed with water (300 ml of water is taken for 100 g of tomato paste).

Tomatoes in tomato juice will appeal to any housewife, because such a preparation always goes with a bang, and cooking it is not at all difficult.