Fuel / 26.05.2024

Peeled tomatoes in tomato juice. Tomatoes in their own juice for the winter (without sterilization and without vinegar)

A simple and incredibly tasty preparation for the winter, natural without all kinds of preservatives and dyes. With delicious and juicy tomatoes, rich tomato juice with a pleasant taste.

To avoid fresh purchased tomatoes in winter, for ourselves and especially for children, we make homemade preparations. Today I offer you the most delicious recipe - “You will lick your fingers” in various preparation options.

Let's open the jar in winter, here is a ready-made wonderful appetizer and base for making pizza, sauce, gravy and soup. Until the autumn harvesting season ends, we are trying to prepare more of these jars.

A simple recipe for tomatoes in their own juice for the winter without sterilization

All you need for this recipe is tomatoes, salt and sugar. For 1 liter of juice, 1 tbsp is required. spoon of salt

For two 1 liter jars we will need:

small tomatoes - 1.2 kg
large tomatoes - 1.8 kg
salt - 2 tbsp. l.
sugar - 3 tbsp. l.
vinegar 9% - 2 tbsp. l.

Preparation:

In this case, whether vinegar is needed is not a question for me. Yes, I need it because the recipe does not require sterilization, and I don’t want my jars to explode in the winter.

To prepare tomato juice, we use large, overripe, fleshy fruits with a uniform bright red color. Remove stems and rinse under running water.

Blanch the tomatoes in boiling water for 3-4 minutes, then immediately cool with cold water.

The skin of the fruit is easily separated from the pulp.

Cut the peeled tomatoes into slices and place in a saucepan.

Grind the chopped fruits with a blender until smooth.

Add salt and sugar to the tomato mass and put on fire. Bring to a boil, reduce heat and simmer for 20 minutes, stirring constantly and removing foam. At the end of cooking, add vinegar.

To put in jars, we take whole tomatoes of small size, plum-shaped or round in shape. With dense pulp and elastic skin.

In the area of the stalk, we puncture the fruit with a toothpick to a depth of 1 cm. This will protect the tomatoes from cracking when heated with hot water and will not spoil the presentation. We put them in jars, tightly.

Fill the jars with hot water, in small portions, to the very top and leave for 10 minutes. Then pour the water into a saucepan, bring to a boil, boil for 3 minutes and pour in the tomatoes again for 2-3 minutes. If you have small fruits with delicate skin, there is no need to fill them a second time.

Drain the water and immediately pour boiling tomato juice right up to the lid. It is important that no air remains in the jar. Close tightly with screw caps, turn upside down, and check for leaks. Wrap it in a blanket and leave it for a day until it cools completely, during which time the tomatoes will be sterilized.

We watch them for a couple of weeks to make sure they don’t explode, and then we put them away for long-term storage in a cool, dark room.

I hope that this step-by-step recipe will help you prepare awesome, sweet tomatoes without any sterilization. In winter we use them as a side dish for meat and fish dishes.

Tomatoes in their own juice for the winter with tomato paste

This pasta recipe is very simple and quick. We don’t waste time preparing juice, grinding and cutting tomatoes.

Ingredients:

whole fruits - 1.5 kg
tomato paste - 200 gr.
water - 2 l
salt - 2 tbsp. l.
sugar - 3 tbsp. l.
mixture of ground peppers - 1/2 tsp.

Preparation:

Let's prepare the juice. Boil water in a small saucepan.
In a bowl, dilute the tomato paste with warm water until smooth and pour into the pan.
Add salt, sugar, pepper and boil for 5 minutes.
Let's try! It's not too late to adjust your taste.
Place small tomatoes in a colander.
Immerse in boiling water for 1-2 minutes and cool with water.
Separate the skin from the pulp.
Place the peeled tomatoes in prepared jars and fill with hot juice.
We sterilize the filled jars, with a capacity of 0.5 l - 8 minutes, 1 l - 15 minutes. We count the time from the moment the water boils.
We roll it up and store it in the cellar.

In winter we use whole canned tomatoes without skin for salads and as a side dish for meat and flour dishes.

Cherry tomatoes in their own juice with sterilization

Cherry babies have become fashionable lately. These miniature, beautiful fruits have a very bright and rich tomato taste. They have high sugar content, more nutrients and vitamins than their larger counterparts. They bear fruit until frost, and are stored fresh for a long time, maintaining excellent appearance and taste, excellent for preserving for the winter.

Ingredients:

To prepare 1 liter of canned food you need 1.2-1.5 kg of cherry tomatoes.

For 1 liter of juice you will need 30 grams of salt.

Preparation:

For canning large varieties of tomatoes, we took 1 and 3 liter jars, and for such “babies” it is better to take smaller jars with a capacity of 1 liter, 0.7 liter or 0.5 liter.
Wash the cherry tomatoes and sort them by degree of ripeness. The softer and more mature ones will go into juice, and the stronger ones will go into a jar.
Let's prepare the juice. We pass soft tomatoes through a meat grinder previously scalded with boiling water.
Grind through a fine sieve, separate the seeds and skin. As a result, we get clean pulp.
Pour it into a saucepan, add salt, put it on fire. Bring the tomato mass to a boil, stir constantly and skim off any foam that forms. Boil until the foam disappears completely.
Place the hard cherries in a colander, place in boiling water for 1-2 minutes, cool in cold water, and easily separate the skin from the pulp.
Place the prepared fruits tightly in jars.
Fill with hot (70-80 degrees) juice and cover with boiled lids.
Place the filled jars in a saucepan with warm water, bring to a boil and sterilize at 100 degrees, with a capacity of 1 liter - 10, with a capacity of 0.5 - 8 minutes.
Roll up and turn the lid down.

It turned out delicious - you'll just lick your fingers! Store at room temperature on a shelf in the pantry. We use it for salads and as a side dish for pasta and meat. We use the juice as a drink or for preparing first courses instead of tomatoes.

Canned large tomatoes in slices in their own juice for the winter

Large tomatoes weighing more than 150 grams grew in the garden. Gorgeous, with tender fleshy flesh, but they just don’t want to go into the jar. To save for the winter, cut into large slices.

We will need:

Product calculation is given for 1 liter jar.

tomatoes - how many will fit in a jar
salt - 1 tbsp. l. without top
sugar - 1 tsp. with a slide
bay leaf - 1 pc.
mixture of peppers - 5-8 pcs.

Tomatoes in their own juice for the winter with horseradish and garlic

This recipe produces delicious, piquant, special-tasting tomatoes in their own juice.

For a 3 liter jar we will need:

tomatoes in a jar - how many will fit?
tomatoes for juice - 1.5 kg
horseradish - 1 tbsp. l.
garlic - 1 tbsp. l.

The calculation of salt and sugar is given for 1 liter of juice:

salt - 1 tbsp. l. no slide
sugar - 2 tbsp. l.

It is difficult to talk about the exact ratio of tomatoes and juice when packaged in 3-liter jars. If the tomatoes are larger, then less of them will go into the jar, but more juice will be required and vice versa.

Preparation:

We prepare tomato juice from discarded overripe fruits. After washing, cut them into pieces, put them in a saucepan and, stirring, boil for 10 minutes. While hot, rub through a fine sieve.
Peeled horseradish root and garlic cloves are grated on a fine grater. I entrust this procedure to my husband; he calls it “tear out the eye.” From the grated mass we will need a tablespoon of both ingredients.
Heat the juice again, add the prepared horseradish and garlic, salt and sugar. Bring to a boil. If you get a lot of juice, boil it longer without covering the pan with a lid. If normal, then boil under the lid for 20 minutes. Remove the resulting foam with a slotted spoon.
Place whole tomatoes tightly in a prepared jar, pour hot tomato mixture under the neck, cover with a lid and sterilize.
Sterilization time at 100 degrees for 3-liter jars is 20 minutes.
Store them until winter in a cool, dark place.

Sweet tomatoes in tomato juice for the winter - “Finger lickin’ good” recipe

For a 3 liter jar you will need:

salt - 5 tbsp. l.
sugar - 6 tbsp. l.
vinegar - 3 tbsp. l.

Now you know how to cook tomatoes in their own juice.

Choose from all the recipes that are most suitable for you, cook and eat with pleasure. I look forward to your feedback and wishes in the comments!

Tomatoes in their own juice combines two elements at once - a delicious filling that can be used instead of sauce and, of course, pickled tomatoes.

What could it be, prepared according to grandma's old recipe! In winter, such a roll becomes especially relevant and is the first to fly off the table. But old time-tested tastes sometimes get boring, and the soul demands something new, aromatic and unusual. And then it’s time to get the tomatoes in their own juice.

A simple recipe for tomatoes in their own juice for the winter without sterilization

Tomatoes in their own juice are a tasty and healthy winter snack. The tomatoes themselves can be used in cooking, and the resulting marinade can be drunk instead of juice - it infuses and becomes incredibly tasty.

Today I will share with you a recipe for tomatoes in their own juice without sterilization, as well as without unnecessary impurities and additives. This recipe is quite easy to prepare, and the tomatoes turn out whole, smooth and beautiful.

We will need:

3 kg of not very large, smooth tomatoes, maybe plum-shaped;
2 kg of overripe fleshy tomatoes;
three large spoons of salt without top and the same amount of sugar;
120 ml vinegar.

How to cook:

You need to select juicy, medium-sized tomatoes of the same size and degree of ripeness, and overripe fleshy tomatoes of any size are suitable for making juice.

It will be great if the small tomatoes are approximately the same size. They need to be washed well and pierced the skin with a toothpick in several places, at least about 4 holes should be made. This will ensure the integrity of the fruits; they will not burst when poured with boiling juice.

We place them up to their hangers in pre-washed jars.

Next we need a fill. It requires tomato juice, the purer it is, the better. This means you can get it either by boiling tomatoes and rubbing them through a cloth until pureed, or using any food processor or juicer. I choose the second method, it is much more convenient and time-saving. As a last resort, to prepare juice, you can grate the tomatoes and pass them through cheesecloth.

Pour the resulting tomato juice into a saucepan, boil it, and then add salt and sugar, pour vinegar. Be sure to try the filling - if the juice turns out to be tasteless, there is no point in making salting. At this stage, the marinade can be adjusted by adding salt or sugar or acid. Boil the marinade and stir it with a spoon to the bottom.

After that, pour the finished juice into jars of tomatoes almost to the top and cover them with lids that have been doused with boiling water in advance.

Carefully cover the jars with a lid, close them and turn them upside down. Cover with a blanket until completely cool.

Tomatoes prepared according to this recipe in their own juice are stored well both in the cellar and at room temperature in a dark place.

These are the delicious tomatoes we got in their own juice. Cook with pleasure!

Tomatoes in their own juice for the winter - recipe with tomato paste

The recipe for cooking tomatoes in their own juice based on paste is distinguished by its simplicity. It does not require cutting and grinding tomatoes, especially if you don’t have a food processor or juicer at home.

To prepare tomato juice we need:

150 g tomato paste;
2 liters of water;
Bay leaf;
4 tablespoons sugar (you can add more to taste):
one teaspoon of salt;
freshly ground black pepper;
a piece of hot pepper.
We also take 1.5 kg of small, even tomatoes.

Preparation:

First we need to boil the water.
Put the tomato paste in a bowl and pour a little hot water into it, mix the mass well - tomato paste does not disperse well in a large volume of liquid.
Add tomato pulp to a saucepan with water.
We add spices to the future juice, salt and pepper it, taste it, and adjust it with additives if desired. Leave the juice to boil for 5-7 minutes.
At this time, we wash the tomatoes well and cut off their bottom, pierce the tomato with a fork on the opposite side.
We prepare small jars - pour boiling water over them in advance or sterilize them over boiling water for at least 7 minutes. Fill the jars with tomatoes.
The filling is already ready - fill it up to the neck of the jar filled with tomatoes.

All that remains is to roll up our winter preparations and send them to the pantry. In winter, you will be surprised by the pleasant taste of this pickling!

Recipe for tomatoes in their own juice with citric acid

Citric acid is an excellent preservative that has no harmful additives and is not harmful to our health. This preservation method will pleasantly surprise you with its simplicity and speed. And cans preserved with citric acid never explode.

For a 3-liter jar of tomatoes we will take:

small tomatoes - about 2 kg;
8 pieces of black peppercorns;
1 teaspoon citric acid powder;
8 pieces of allspice;
3-4 cloves of garlic;
2 bay leaves;
several bell peppers;
To prepare the filling we use 4 kg of overripe tomatoes.

Preparation:

For this recipe, we will try to reduce our efforts and will not strain the filling; we will cut the overripe tomatoes smaller and place them in a large saucepan.
Now we need to put the jars on sterilization for 10 - 15 minutes and start preparing the filling.
Place the chopped tomatoes on the fire, boil for 10 minutes and add pepper and garlic to them.
We taste the marinade, add citric acid, salt and add sugar if the tomato filling is not sweet. The marinade should cook for about 10 minutes. In this roll, in addition to whole tomatoes, there will also be chopped tomatoes, as for sauce.
Place peppers and bay leaves in the bottom of the jars, lay tomatoes in rows, split on both sides.
We cut the pepper into quarters and place it in the remaining unfilled spaces.
Pour the marinade into the prepared jars and immediately roll them up, closing the lid with boiling water.

All we have to do is wait for our pickling to cool down and enjoy its interesting taste!

Sweet tomatoes in their own juice for the winter

Two-in-one pickling that doesn’t require much effort to prepare!

For the marinade we need:

4 tablespoons sugar;
2 tablespoons salt;
2 – 3 peas of allspice,
3 cloves.

How to cook:

First, we will blanch the tomatoes. Bring 2 liters of water to a boil.

Make a cross on each tomato.

Gradually lower all the tomatoes into boiling water for 1 - 2 minutes, remove each batch with a slotted spoon and lower into cold water.

We peel the tomatoes - if you blanched them correctly, this will not be difficult.

Fill the jars with tomatoes, add salt and sugar, add cloves and pepper.

We prepare a pan that will fit all the jars, put them in it and pour water so that it reaches the neck of the jars. The jars should be sterilized with the lids closed for 25 minutes.

After this, we roll up the jars and put them away to cool.

Cooked tomatoes have a sweet and delicate taste, complemented by the aroma of cloves. When cooked, they shrink greatly, so it is better to spread one of the jars over all the others, filling them to the top after sterilization.

Tomatoes in their own juice with horseradish and garlic

We will roll up sweet tomatoes using purchased tomato juice - 2 liters. In any case, you can take any type of juice at your discretion.

Ingredients:

firm, slightly unripe tomatoes – 2 kg;
bell pepper – 250 g;
chopped horseradish - a quarter cup;
garlic - a quarter cup;
salt and sugar - 4 tablespoons with a small slide.

Preparation:

Pour the prepared juice into a saucepan and leave to boil.
Add salt, sugar, and seasonings of your choice to the marinade, carefully mix the mixture and leave to simmer for 4 - 5 minutes.
Place the tomatoes in rows in a jar and sprinkle them with a tablespoon of sugar.
Grind the horseradish rhizome using a meat grinder or grater.
We do the same with garlic.
For the specified number of tomatoes, we need to take a quarter cup of already ground garlic and horseradish.
In each jar you need to put 4 tablespoons of chopped horseradish and garlic
Fill the jars with tomatoes with the prepared juice and pasteurize them for 15 minutes.

We roll up the resulting pickles and get beautiful tomatoes “in the snow” in their own juice!

Bon appetit and see you new recipes!

Many people are saddened by the fact that when a can of canned tomatoes is opened in winter, most of the brine is poured out. That is, it turns out that the energy spent on preparing tomatoes and the volume of dishes is spent quite irrationally.

Cooking method

It will be much better if you use those canning methods when you can drink the tomato sauce with pleasure. But when the harvest does not allow you to cook tomatoes in their own juice, recipes for which require a large amount of vegetables, you can resort to store-bought tomatoes. Here's one step-by-step method.

Step 1. Wash the tomatoes thoroughly, remove the stems, and allow to dry.

Only selected tomatoes are preserved, without damage or stains. Do not use soft or stale tomatoes. Canning low-quality tomatoes can lead to the fact that the jars can explode at any moment, and all the work will go down the drain.

Step 2. You also need to prepare spices for canning tomatoes:

Bay leaf;
cherry leaves;
currant leaves;
pepper;
cloves;
dill;
garlic.

There are no strict regulations here - there is no friend for taste and color, as they say. Some people prefer to make tomatoes with horseradish. This additive will only add piquancy to the canned food. The housewife first needs to thoroughly peel the horseradish roots and cut them into rings. Only leaves can be used.

Although there is no crime if the housewife decides to do without spices that add the aroma of leaves, garlic and pepper. The tomatoes even then turn out to have an amazing taste, and even little children enjoy drinking rossol after them.

Step 3. To cook tomatoes without sterilization, use heating them with boiling water. This procedure is reminiscent of pickling vegetables with hot marinade.

So, the tomatoes are carefully placed in steamed sterilized jars along with spices and seasonings.

Step 4. Then boiling water is poured into the jars. After 5-7 minutes, the water is drained and the procedure is repeated.

Step 5. At this time, prepare the marinade from the juice. To do this, pour the juice into a container, add sugar and salt at the rate of one level tablespoon per one and a half liter and bring to a boil. By the way, if you want to cook sweet tomatoes in tomato juice for the winter, you can almost double the portion of sugar.

Step 6 After 3 minutes of boiling, add a tablespoon of 9% vinegar to the juice and boil for another couple of minutes.

Step 7 The time has come to drain the water from the cans of tomatoes and pour in the boiling marinade. You should pour to the very top so that there is no empty space left in the container.

Step 8 Immediately seal the jar of tomatoes with sterilized metal or glass lids.

Step 9 The sealed containers are turned upside down and wrapped warmly.

Only after cooling can the container with canned tomatoes be removed to a permanent storage location.

Now there is something to please both family members and guests. It should be noted that these tomatoes have excellent taste, everyone treats themselves to them with great pleasure.

1 jar

1 hour 25 minutes

83 kcal

3 /5 (2 )

Tomatoes in their own juice are an excellent snack and a great addition to various dishes in the winter. Canned tomatoes are also used to prepare various dishes, and the resulting juice cannot be compared with store-bought ones.

Recipe for rolling tomatoes in tomato sauce

Kitchenware: sterilized 3-liter jar, sterilized iron lid, kitchen scales and measuring utensils, a saucepan of at least 3 liters, a long wooden spoon, a machine for rolling up lids, a warm blanket.

Ingredients

Step-by-step preparation

Wash 2-2.5 kg of tomatoes thoroughly, then lay them on a towel to dry completely.
We sort the fruits by size and place them in a jar on top of the spices. Do not compact them too much, as they may become wrinkled.
Pour 2-2.5 liters of clean water into the pan and bring it to a boil.
Carefully fill the jar of tomatoes with boiling water up to the neck, while pouring water in the center and not on the walls of the container.
Cover the jar with a lid and leave it in this form to infuse and cool for 10 minutes.
Pour 1-1.5 liters of tomato juice into a saucepan and place on medium heat.
When the liquid begins to boil, reduce the heat to low and add 15-20 g of sugar, 45-50 g of salt.
Stir everything well and add 9-11 pieces of black peppercorns, as well as 2 bay leaves and 10-12 ml of vinegar.
Simmer the sauce for 13-15 minutes, stirring the mixture periodically and skimming off the resulting foam with a spoon.
After 10 minutes, carefully drain the water from the jars, cover them with lids and wait for the sauce to be prepared.
Fill the jar with hot sauce up to the neck.
Cover the container with a lid and roll it up using a special machine designed for this. Turn the jar upside down and place it in a dark place.
Wrap the preserved food well in a warm blanket and leave it like that until it cools completely.
We send the cooled jars to a storage area for preservation.

Video recipe for canning tomatoes in tomato sauce for the winter

The step-by-step process of canning tomatoes in tomato sauce can be viewed in the video below.

Before you start canning, you need to prepare the jars. First of all, they must be thoroughly wiped with a stiff brush and rinsed in warm water with a small amount of soda. Then rinse thoroughly with clean water and dry, turning the neck down. Before directly filling the glass container with vegetables, it is necessary to pour boiling water over it again.
Iron lids also need to be thoroughly washed with soda or soap., then place in boiling water for 20 minutes. It is advisable to carry out this procedure before directly rolling up the cans.
Tomatoes must be thoroughly washed in warm water, removing the slightest dust and dirt.
You should not use different varieties of tomatoes for canning.. It is best to choose dense, medium-ripe fruits of the same size, preferably medium or small varieties.
To prevent the fruits from cracking, they must be pierced with a thin needle or toothpick in the area of the stalk.
During preservation, you can safely add various spices in accordance with personal taste preferences: horseradish, parsley, bay leaf, tarragon, dill, black allspice, whole cloves of garlic, pieces of hot red pepper, cherry and currant leaves.
Using this recipe, you can preserve green tomatoes in tomato sauce for the winter.. The fruits have an extraordinary taste and will definitely retain their whole shape.

Recipe for canning tomatoes in their own juice

Cooking time: 55-65 minutes.
Calorie content (per 100 g): 78-81 kcal.
Quantity of preservation: for six liter cans.
Kitchenware: several deep containers, kitchen scales and measuring utensils, a toothpick, six liter sterilized jars and iron lids, a juicer, a saucepan of at least 4 liters, a long wooden spoon, a cloth napkin, a large saucepan, a warm blanket, a machine for rolling up lids.

Ingredients

Step-by-step preparation

Thoroughly wash 3 kg of small, firm, equally ripe tomatoes in warm water, then place them in a deep bowl. Place 2 kg of washed, fleshy tomatoes of any size in a separate bowl. You will need them to prepare tomato juice.
We pierce small fruits with a toothpick in several places. It is advisable to make about four holes - this will guarantee that the tomatoes will not crack when poured with very hot juice.
Place the prepared tomatoes tightly in pre-washed and sterilized jars.
We cut the fleshy tomatoes into four parts and pass them through a juicer. As a result, we will get pure tomato juice.
Pour the tomato juice into a saucepan and bring the liquid to a boil over medium-low heat.
Add 45-50 g of salt and 25-30 g of sugar to the boiling liquid, mix everything well and reduce the heat to low.
After boiling the juice for 10-15 minutes, taste it for salt, add a little more if necessary and bring to a boil again.
Fill the jars of tomatoes with hot juice up to the neck.
Cover them with lids, which we pour boiling water over in advance. Now we select a large pan, put a cloth napkin on the bottom and place the filled jars in it.
Pour warm, almost hot water into the pan. In this case, the water level should be up to the hangers of the container. Next, we wait for the water to boil, and thus sterilize the jars in water for about 8-10 minutes.
After a while, remove the jars from the pan and roll them up. We turn the glass containers upside down, send them to a dark place, and wrap them in a thick blanket.
Leave the preservation in this form until it cools completely.
Did you know? Tender tomatoes in their own juice, prepared according to the instructions described above, are well stored both in the cellar and in any other suitable place.

Video recipe for canning tomatoes in their own juice for the winter

The complete process of canning tomatoes in their own juice according to the recipe described above is shown in the video below.

Recipe for green tomatoes in their own juice

Cooking time: 15-25 minutes.
Calorie content (per 100 g): 76-79 kcal.
Quantity of preservation: for one 3-liter jar.
Kitchenware: one 3-liter jar, a long kitchen knife, a saucepan of at least 3 liters, a measuring cup, a nylon lid.

Ingredients

horseradish leaf	2-3 pcs.
cherry leaf	2 pcs.
currant leaf	2 pcs.
garlic	8-10 cloves
dill	2-3 umbrellas
green tomato	15-20 pcs.
black peppercorns	10-15 pcs.
water	1.5 l
granulated sugar	20-25 g
salt	20-25 g
mustard	20-25 ml

Step-by-step preparation

Place 2-3 dill umbrellas on the bottom of a clean and dry three-liter jar.
Cut 8-10 garlic cloves in half so that the tomatoes are thoroughly marinated. Place half of the total amount of garlic on top of the dill.
Add 2 leaves of horseradish, cherries and currants.
Wash 15-20 green tomatoes thoroughly in warm water, then dry. Lightly cut each fruit crosswise using a sharp knife so that the fruits are well marinated.
Place the prepared tomatoes tightly in a glass container.
On top of the fruits we place the remaining cloves of garlic, a horseradish leaf and 10-15 pieces of black peppercorns.
Pour 1.5 liters of water into the pan, then add 20-25 g of sugar, 20-25 g of salt and 20-25 ml of mustard.
Stir the cold marinade until all ingredients are completely dissolved in the water.
Pour the prepared marinade over the compacted tomatoes up to the neck. Cover the jar with a nylon lid and send it to a cool, dark place.

Video recipe for canning green tomatoes for the winter

The process of canning green tomatoes according to the above recipe is shown in the video below.

Don't skimp on horseradish leaves, since they are the ones that help maintain the density of tomatoes.
To prepare the brine It is best to use mineral, spring or purified water. Do not use tap water under any circumstances, as it will negatively affect the taste of the product.

I advise you to read detailed information on how to prepare. This is a very satisfying and healthy snack with a spicy flavor. Most modern housewives love to do. The most aromatic dish will delight everyone who prefers healthy and tasty food.

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Peeled tomatoes in tomato juice. Tomatoes in their own juice for the winter (without sterilization and without vinegar)