13 Best Recipes for Preserving Tomatoes in Tomato Paste for the Winter

You've got a huge tomato harvest and need something to do with it. The same old marinade and brine recipes are getting boring. In this case, you simply must try preparing tomatoes in tomato paste for the winter. This method uses a lot more tomatoes, and you won't have to throw them away. The tomato juice from pickles can be used in sauces; it's much tastier than a regular brine.

Features of cooking tomatoes in tomato sauce

The most important feature is that all recipes use a tomato-based marinade instead of a water-based brine. This means more tomatoes are used in the preparation, and you can use split or overripe tomatoes for the juice. Some recipes use tomato paste instead of juice. You can also make your own. To do this, mince the tomatoes, then press them through a sieve to remove the skins and seeds. Then, heat the tomatoes and let the liquid simmer. It's easier to use ready-made pasta, but homemade pasta tastes much better.

Preparing the necessary ingredients

The tomatoes need to be sorted into overripe, bruised, and firm ones. Firm tomatoes will be used as the base, while overripe ones will be used for the juice. Firm tomatoes need to be washed thoroughly and pierced around the stem to prevent them from bursting during cooking. Vegetables and herbs should also be washed.

Wash and sterilize jars and lids before cooking.

Delicious recipes for winter preparations

Take one of the recipes you like.

Classic recipe

Ingredients:

• 3 kg of dense fruits.
• 2 kg soft tomatoes for juice.
• 60 g of salt.
• 60 g sugar.
• 120 ml of table vinegar.

How to do:

1. Fill the jars with tomatoes.
2. Cut the tomatoes into slices, place them in a saucepan, and heat over low heat until they release juice.
3. Pour the juice into another saucepan, add sugar, salt, and bring to a boil.
4. Pour in vinegar and boil for 3 minutes.
5. Pour the marinade into jars, seal, and set aside to cool.

Tomatoes in their own juice with paste without vinegar

Ingredients:

• 150 g tomato paste.
• 2 liters of water.
• Spices.
• 4 tbsp. sugar.
• A teaspoon of salt.
• Tomatoes.
• Hot pepper.

How to do:

1. Place the tomatoes in jars.
2. Boil some water.
3. Add hot water to the tomato paste and mix thoroughly until a homogeneous mass is formed.
4. Pour the mixture into a saucepan with water.
5. Add sugar and spices, salt, boil for 7 minutes.
6. Pour the juice over the tomatoes in the jars, roll them up, and leave to cool.

Stuffed tomatoes with garlic and herbs, covered in tomato juice

Tired of the standard jarred pickling method? Try stuffing tomatoes with herbs and topping them with tomato juice. It's delicious and unique.

Ingredients:

• Tomatoes.
• Green.
• Garlic.
• Tomato juice.
• Spices.
• Salt.
• Sugar.

How to do:

1. Cut the tomatoes so that you can place herbs and garlic inside.
2. Chop the herbs and garlic, put them inside the tomatoes, place them in jars, and add spices.
3. Boil tomato juice with sugar, add salt and pour over the tomatoes in jars, roll up the lid and leave to cool.

Spicy tomatoes with cinnamon and cloves

Marinating tomatoes this way will give them a very original taste.

Ingredients:

• Tomatoes.
• Tomato juice.
• Cinnamon.
• Carnation.
• Salt.
• Sugar.

How to do:

1. Place the tomatoes in jars, add cinnamon and cloves.
2. Pour the juice into a saucepan, add sugar and salt, and bring to a boil.
3. Fill the jars with juice; if desired, you can add a little table vinegar, just a couple of teaspoons.
4. Roll up the lids and place under a blanket to cool.

Fragrant tomatoes for the winter in tomato sauce with currant leaves

Ingredients:

• Tomatoes.
• Tomato juice.
• Currant leaves.
• Bay leaf.
• Green.
• Garlic.
• Salt.
• Sugar.
• Vinegar essence.

How to do:

1. Place tomatoes, currants, garlic and herbs in jars.
2. Make a marinade using tomato juice. Pour it into a saucepan, add sugar and bay leaf, salt, bring to a boil, add a teaspoon of vinegar, and remove from heat.
3. Pour the marinade over the tomatoes, seal the lids and leave to cool.

Sweet tomatoes in paste sauce

Tomatoes preserved in this way will be more of a dessert than a pickle.

Ingredients:

• Tomatoes.
• 0.5 kg tomato paste.
• 1 tablespoon of salt.
• 3 tablespoons of sugar.

How to do:

1. Place the tomatoes in jars and pour boiling water over them for 15 minutes.
2. At this time, dilute tomato paste with water in a ratio of 1:3, add sugar and salt, and bring to a boil.
3. Drain the water from the tomatoes and immediately fill the jars with the marinade.
4. Cover with lids and set aside to cool.

Recipe with celery

Celery will give this preserve a special, unique flavor.

Ingredients:

• Tomatoes.
• 0.5 kg tomato paste.
• 1 tablespoon of salt.
• 1 tablespoon of sugar.
• Celery.

How to do:

1. The preparation remains exactly the same as in the previous recipe.
2. One caveat: you need to put the celery in a saucepan with a mixture of tomato paste and water, boil it together with it, and be sure to remove it before pouring it in.

Cooking cherry tomatoes in tomato sauce

Ingredients:

• Cherry tomatoes.
• Ready-made tomato sauce.
• Salt and sugar if needed (the sauce usually has both salt and sugar added).

How to do:

1. Pour the sauce into a saucepan and bring to a boil, add sugar and salt if desired.
2. Place tomatoes in jars and pour boiling water over them for 7-8 minutes.
3. Drain the boiling water, pour in the sauce, screw on the lids and leave the marinated cherry tomatoes to cool.

Recipe for green tomatoes in tomato sauce

It turns out that you can cook unripe, green fruits. They certainly taste different from red ones, but this adds an interesting twist to the pickling process.

Ingredients:

• Green tomatoes.
• Tomato juice.
• 1 tablespoon of salt.
• 2 tablespoons of sugar.
• Spices to taste.

How to do:

1. Place the tomatoes in jars.
2. Place the juice on the stove, add sugar and spices, salt and bring to a boil.
3. Fill the jar to the top, roll up the lids and place under a blanket to cool.

Without sterilization

This method is especially suitable for lazy housewives who value their time. Furthermore, this recipe is perfect for those with a large family, who want to quickly eat the entire jar without having to store it for a long time.

Ingredients:

• 3 kg of dense, ripe tomatoes.
• 2 kg of tomatoes for juice.
• 3 tablespoons of salt.
• 3 tablespoons of sugar.
• 120 ml of table vinegar.

How to do:

1. Place firm tomatoes into the jar.
2. Cut overripe tomatoes, place them in a saucepan and heat to produce juice.
3. Pour the juice into a separate saucepan, add sugar, salt and bring to a boil and cook until the salt and sugar are completely dissolved, pour in the vinegar and turn off the heat.
4. Fill the tomatoes in the jar with the marinade, close the lid and put in a cool place.

With Italian herbs

This canning method will give tomatoes a piquant flavor and aroma. They'll help you impress your family with your culinary skills.

Ingredients:

• Tomatoes in a jar.
• Tomatoes with damage to the juice.
• Herbs and spices.
• 3 tablespoons of sugar.
• 2 tablespoons of salt.
• A teaspoon of vinegar essence.

How to do:

1. Pack the tomatoes into the jars, but not too tightly so as not to crush them, add herbs and spices.
2. Squeeze the juice from overripe tomatoes and place it in a saucepan on the fire.
3. Bring to a boil, add sugar, salt and cook until dissolved.
4. Pour vinegar into a jar and pour the marinade over everything.
5. Close the lids, roll up and put away.

With garlic

Garlic will add a special spiciness to the tomatoes, making it a wonderful appetizer.

Ingredients:

• Prepared tomato juice.
• Small tomatoes, you can use plum variety.
• Garlic.
• Spices to taste.
• 3 tablespoons of salt.
• 3 tablespoons of sugar.
• 100 ml vinegar 9%.

How to do:

1. Place tomatoes and some garlic in jars.
2. Press the remaining garlic into the tomato juice using a garlic press.
3. Place the juice on the fire, add sugar and spices, salt, and cook until boiling.
4. Once the juice has boiled, add vinegar and remove from heat.
5. Pour over the tomatoes, tighten the lids and leave to cool.

With horseradish and bell pepper

Ingredients:

• Tomatoes.
• Horseradish (pre-grated).
• Bell pepper.
• Carrot.
• 500 g tomato paste.
• Garlic.
• 60 g of salt.
• 100 g of sugar.
• Parsley.

How to do:

1. Place parsley at the bottom of the jars and tomatoes on top.
2. Pour boiling water over and let it brew for 15 minutes.
3. Grind carrots, peppers and garlic in a food processor, add horseradish.
4. Mix vegetables with tomato paste and water and bring to a boil.
5. Add sugar, bring to a boil, add salt.
6. Drain the water from the jar, fill it with marinade, close the lid, and put it under a blanket to cool.

Shelf life and storage rules for blanks

When stored properly, these types of preserves can remain fresh for a very long time. Those with added vinegar will have a particularly long shelf life, as it is a powerful preservative.

They should be stored in a dark, cool place, such as a basement or cellar. A pit in the garage is ideal. You can even put the prepared ingredients in the refrigerator; if you've only made a small amount, they'll last even longer there.

Once opened, they must be consumed within a couple of weeks, otherwise the product will spoil. And they must be kept in the refrigerator.