I do not like canned tomatoes, do not do either pickled or "Yum" or more. But tomatoes in their own juice I do every year. It would seem nothing special here is not added, but the tomatoes turn out very tasty, excellent brine, which can be used in the preparation of other dishes or simply have a drink.
Tomatoes in own juice without vinegar
- Small and large tomatoes well washed.
- all fresh herbs scalded with boiling water.
- Thoroughly wash the jars and lids.
- In each jar put an umbrella dill, bay leaf, parsley, horseradish leaves, garlic and pepper.
- Place the small tomatoes.
- Large tomatoes bell pepper grind blender or mince.
- Bring to the boil and filter.
- The resulting juice boil for 4-5 minutes.
- In the process, add salt and sugar.
- Tomato juice can drain and again bring to a boil.
- Pour boiling tomato juice with banks and cover caps.
- Put banks into a suitable dish and add water.
- Bring to the boil and sterilize 10 minutes.
- Close the lid, turn the banks and leave until cool.
Bon Appetit.
INGREDIENTS 2 liter jars:
~ 1300 g of small tomatoes
~ 1,200 g of ripe tomatoes (or
900 g + 300 g of tomatoes peppers)
8 peas allspice
2 pcs. Bay leaf
2 umbrella dill
4 cloves of garlic
1-2 pieces. spicy pepper
parsley
horseradish leaves
1 liter of juice
25 g salt
25g sugar
preparation details, refer to the video clip.
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