9 best recipes for mashed tomatoes for the winter at home
Mashed tomatoes with the addition of garlic, basil, plums, as well as other spices and fruits will be an excellent alternative to ready-made ketchups and sauces. Popular recipes for mashed tomatoes for the winter make it easy to prepare delicious and healthy twists for cold days. In order for the preservation to turn out to be of high quality, you should familiarize yourself not only with the cooking technology, but also with the features of the choice, preparation of containers and products, as well as storage rules.
Features of cooking mashed tomatoes
Tomatoes, twisted and canned, are a versatile product. They can be used as a dressing for borscht and as a sauce for a wide range of meat, fish and vegetable dishes. For cooking, you should use the most ripe and juicy fruits with a rich taste. Both main and auxiliary components must be of perfect quality, free from the slightest defects. It is highly undesirable to add iodized salt, as it can change for the worse the original taste properties of vegetables.
Requirements for choosing vegetables
Tomatoes of any kind are suitable for this type of processing. The main thing is that they are fully ripe and juicy, fleshy and soft, as well as have a uniform rich color. The presence of rot and other damage is unacceptable, so each vegetable should be carefully examined before the cooking process.
Preparation of the necessary containers
To prepare a twist for the winter, you will need standard glass jars with a volume of two or three liters.
The preliminary preparation of containers consists of two equally important stages:
- Washing containers in warm water with enough baking soda.
- Twenty minutes sterilization in the oven, over steam or in a saucepan with boiling water.
Cooking methods
There are several known methods for preparing ground tomatoes for the winter. By adding various additional components to tomato puree, you can achieve excellent taste effects.
Harvesting mashed tomatoes for the winter
First of all, let's consider the traditional way of harvesting tomato puree for the winter. Delicious and vitamin-rich, it must be present in the diet, regardless of the season.
To implement this recipe you will need:
- 1 kilogram of tomatoes - all fruits should be fleshy and have approximately the same size and consistency;
- one tablespoon of salt and granulated sugar.
Preparing classic grated tomatoes is not difficult, this process will take a minimum of time:
- Remove the vegetables washed and dried on a kitchen towel.
- Put in a bowl and pour boiling water over for five minutes.
- Peel the tomatoes.
- Using a meat grinder or blender, grind the fruits until puree.
- Set the burner to a low level of heating, place a saucepan with processed tomatoes on it.
- Wait for the tomato puree to boil and add salt and sugar alternately.
- After ten minutes, remove the pan from the heat. Now vegetable puree can be closed in preheated and disinfected jars.
- Roll up sealed lids and wrap in a warm blanket to slow down the cooling process.
With garlic
Unlike the previous one, this recipe allows you to get a spicy and piquant snack by adding garlic.
So what is required:
- a kilo of ripe juicy tomatoes with a fleshy consistency;
- 3 large or 5 medium garlic heads.
You also need to add hot ground pepper, salt and sugar. The amount of these spices depends on individual taste preferences..
How to cook:
- Peel the tomatoes and peel them.
- Grate each fruit with large cutting holes.
- Mash the garlic with a hand press.
- Put the tomatoes in a saucepan and boil over low heat.
- Add the minced garlic cloves and spices one by one.
- Immediately after boiling, remove the vegetable mass from the stove and distribute over hot glass jars.
- Roll up sealed lids and wrap.
With garlic and basil
In this recipe, in addition to tomatoes and garlic, you will need several fragrant sprigs of fresh basil:
- Rinse the tomatoes under running cool water.
- Cut into medium-sized slices, remove the stalks.
- Twist the vegetables in a meat grinder and place in a suitable sized saucepan.
- Set the flame to medium and place the saucepan.
- After twenty minutes from the moment of boiling, add chopped garlic.
- Then rinse the basil branches thoroughly and add whole to the tomato-garlic mass.
- Distribute in glass containers immediately after boiling again.
- Close the lids, check the tightness, turn the cans over and cover with a blanket.
With pepper
First of all, you need to prepare the ingredients:
- a kilogram of tomatoes and sweet bell peppers - all fruits should be fleshy and juicy;
- salt and granulated sugar (to taste).
Wash the tomatoes and rub through a medium-grained sieve or cut into medium slices, and then grind in a mortar. Add table salt to taste. Cut the peppers into thin strips. Bring the vegetable mass to a boil, and then distribute into containers and cover with lids. Sterilize for fifteen minutes and roll up securely.
With horseradish
It is easy to prepare this spicy spicy snack for the winter, having on hand:
- a kilogram of ripe tomatoes;
- 250 grams of horseradish root;
- 4 garlic cloves;
- 3 teaspoons of table salt.
The horseradish root is peeled and chopped (with a blender or a mechanical meat grinder). Then grind the tomatoes until puree and combine with horseradish. Pass the garlic through a press and add to the vegetable mass together with salt. Mix thoroughly and send to the refrigerator for half an hour for infusion. At this time, sterilize the glass containers and dry them. Then pack the snack into cans and close with sealed nylon lids.
With apples
The taste of tomatoes and apples goes well and complements each other. This recipe will require:
- by a kilogram of ripe tomatoes and apples (apples should be of sour varieties);
- 2 tablespoons of sugar and salt;
- a pinch of ground ginger.
Peel and chop washed tomatoes and apples using any convenient method. Place in a saucepan and bring to a boil, adding ginger, sugar and salt.
Transfer to prepared sterilized container and roll up with sterilized lids.
With basil
To prepare a fragrant tomato puree you need:
- a kilogram of ripe juicy tomatoes;
- several fresh fragrant basil sprigs.
- salt and sugar to taste.
Chop and chop the washed tomatoes in a convenient way. Transfer to a saucepan and keep over medium heat. After boiling, continue to boil for twenty minutes, then add sugar and salt. At the end of the process, toss in whole sprigs of basil, well washed. After the next boil, put the puree in jars and roll up with tin lids.
With plums
To prepare this type of snack, you need to take a kilogram of ripe tomatoes and plums (large, juicy, fleshy). Adjust the amount of sugar and salt to taste.
Cooking process:
- Peel the carefully washed fruits, cut and twist through a meat grinder.
- Stir, salt and add sugar.
- Put the container with tomato-plum puree on the stove and bring to a boil.
- Continue simmering over medium heat for 15 minutes.
- Arrange in sterilized glass jars.
- Tightly roll up containers with lids, turn upside down and cover with a blanket.
Using green tomatoes
Green tomatoes are most often used for pickling, pickling or pickling. You can also cook excellent vegetable caviar with them.
What needs to be prepared:
- a kilogram of medium-sized green tomatoes;
- 3 bulgarian sweet peppers with a fleshy consistency;
- 5 medium carrots;
- 1 onion;
- 2 tablespoons of granulated sugar;
- 1 tablespoon apple cider vinegar
- table salt - to taste;
- black hot pepper - ground and in the form of peas.
Cut the washed and dried vegetable ingredients into medium-sized pieces and alternately send to a blender for chopping. Transfer the resulting mixture to a bowl with an enamel coating, add the required amount of sugar and salt as desired.
Boil the vegetable mass for an hour and a half over low heat, stirring from time to time. Ten minutes before the end of cooking, pour in vegetable oil and vinegar, and add pepper. Arrange the whole mass in previously sterilized jars and tighten with reliable lids. Cover the top with a blanket.
How to store the finished product correctly
Self-prepared tomato puree will be stored safely in cool, dry and dark places for one year.
