How to prepare cherry tomatoes in their own juice for the winter using finger-licking recipes

When you preserve this vegetable in its own juice, there's no need to buy tomato paste for borscht. It's also a wonderful addition to pasta, spaghetti, grain side dishes, cabbage rolls, boiled and fried potatoes, and other dishes. If you preserve it Cherry tomatoes in their own juice for the winter according to various recipes, the family will lick their fingers!

Cherry tomatoes are also suitable for pizza; they're similar to fresh tomatoes. Tomatoes are versatile and can be used in a variety of dishes, including winter preserves.

Secrets of Preserving Cherry Tomatoes in Their Own Juice

By following some simple cooking tips, you can create a delicious winter appetizer:

1. Sterilization procedure. Some recipes call for sterilization. In fact, this is even easier than pouring boiling water over the jars, then draining them, and then pouring brine or juice over them again. This process is convenient because the marinade is prepared using tomato juice, the tomatoes are poured over the jars once, sterilized in a water bath, and then sealed.
2. By adding a variety of ingredients and taking into account the flavors of spices, you can create a new dish. Don't be afraid to experiment; tomatoes are a versatile vegetable that pairs beautifully with many foods and spices.

Selecting and preparing the main ingredient

By choosing and preparing tomatoes correctly, you can get a tasty and high-quality snack for the winter:

1. The fruits should be uniform in size, firm, undamaged, and free of any blemishes. Cracked or overripe fruits should be used for juice production.
2. Wash the vegetables and remove the stems.
3. To make juice, wash the vegetables, cut them into pieces, and run them through a juicer. If you don't have one, you can use a fine-mesh colander. Pour a small amount of water over the chopped tomatoes, bring to a boil, let them cool, and then strain them through the colander.

Recipes for preparing cherry tomatoes in their own juice for the winter

There are many recipes for preserving tomatoes. The classic version includes a standard set of ingredients: tomatoes, granulated sugar, salt, and vinegar (some recipes omit vinegar). But each basic recipe can be varied.

It is recommended to add black pepper, hot jalapeno pepper or less hot capsicum, horseradish, basil (fresh or dried), coriander, bay leaf, cloves, and French mustard.

With sterilization and vinegar

Preparing tomatoes in tomato juice Using sterilization and vinegar as a reliable preservative is the most reliable method, and the product is more likely to last until the next tomato season. However, it is worth considering that there are a number of restrictions on the consumption of this dish: people with stomach diseases, impaired kidney function, pregnant women, breastfeeding women, and small children.

The amount of salt and granulated sugar is indicated per liter of juice.

Necessary components:

• cherry tomatoes - 1.2 kg;
• salt - 20 g;
• sugar - 45 g;
• vinegar - 75 ml per 3-liter container (25 ml per liter).

Cooking instructions:

1. Wash the tomatoes, remove the stems, and sort them. Place equal-sized tomatoes in clean containers. Separate any overripe or damaged tomatoes for juicing.
2. Prepare the juice, add sugar and salt according to the specified proportions, and bring to a boil. Add black, capsicum, or hot pepper if desired. We recommend adding 10-15 ml of olive or sunflower oil; this will give the juice a pleasant, rich flavor.
3. Pour vinegar into the container with cherry tomatoes.
4. Pour boiling sauce over the containers with tomatoes, cover with a lid and place in a water bath to sterilize for 10 minutes after the water boils.
5. Take it out, seal it tightly, turn it upside down and cover it.

Sterilization tip: Don't place the glass container in cold or boiling water, as it will crack. Place it in warm water. It's best to place a piece of flannel on the bottom of the pan where the jar is placed.

Without sterilization

A recipe without sterilization means you don't need to sterilize the tomatoes, but the containers must be sterilized. You can use an oven, microwave, or regular kettle for this. The lids should also be sterilized.

Salt and sugar are indicated based on the consumption per liter of juice. Necessary ingredients:

• tomatoes - 1.4 kg;
• salt - 25 g;
• granulated sugar - 55 g.

Cooking instructions:

1. Wash and sort the vegetables. Fill sterilized containers with firm tomatoes, reserving the rest for the sauce. Pour boiling liquid into the containers, cover with lids, and let them simmer for 15 minutes.
2. Cut the tomatoes into pieces and juice them using a juicer or a fine-mesh colander. Add sugar and salt, observing the specified proportions. Bring the juice to a boil.
3. Drain the liquid from the cherry tomatoes and pour in the boiling sauce.
4. Seal tightly, turn upside down and cover with a blanket.

With spices

You can use horseradish, cloves, coriander or fresh cilantro, French mustard, basil (fresh or dried), and garlic as spices. The proportions of ingredients are calculated for one liter of juice. The quantities and varieties of spices listed are approximate and can be adjusted according to your family's taste preferences.

Necessary components:

• cherry tomatoes - 1.6 kg;
• granulated sugar - 55 g;
• garlic - a couple of cloves;
• bay leaf;
• black and allspice pepper - 3-4 peas each;
• coriander - 5 g;
• chili pepper and capsicum - optional;
• dill - a few sprigs;
• salt - 25 g.

Cooking instructions:

1. Wash and sort the tomatoes. Place the firm, attractive ones in sterilized containers, pour boiling water over them, and cover with lids. Leave to warm for 15 minutes.
2. Juice the remaining tomatoes using a juicer or colander. Add the specified amount of sugar, crushed garlic, the remaining spices, pepper, and dill. Bring to a boil.
3. Drain the liquid from the tomatoes, pour in the boiling sauce, seal tightly, turn upside down and cover with something warm.

With tomato paste

A preparation in a sauce made from tomato paste is a real find for those who don’t have time to make juice.

Necessary components:

• cherry tomatoes - 1.6 kg;
• sugar - 55 g;
• tomato paste - 540 g;
• water - 1.6 l;
• carnation buds - 2 pcs.;
• allspice and black peppercorns - 4-6 pcs.;
• salt - 25 g.

Scheme of actions:

1. Wash the vegetables, place them in a sterilized container, pour boiling liquid over them, cover with lids, and let them warm up for 15 minutes.
2. Dissolve the paste in the specified amount of liquid, heat, add salt, granulated sugar, pepper, and cloves. Boil for about 5 minutes.
3. Drain the liquid from the containers and pour in the boiling sauce.
4. Seal tightly, turn upside down and cover until completely cool.

Storage rules and shelf life

It's important not only to prepare the ingredients correctly, but also to store them properly so that the contents of the jars don't spoil, otherwise your efforts will be in vain:

1. Cherry tomatoes for the winter, prepared with vinegar and sterilized according to technology, will be stored until the next season in a dark place at room temperature.
2. Prepared without vinegar and without sterilization, it's best to store in a cool, dark place. The optimal shelf life is 5-6 months.

Thanks to their miniature appearance, tomatoes are perfect as a ready-to-eat appetizer or added to other salads. Either way, they'll be a favorite at a holiday table or a casual family dinner.