Tomato sauce for winter storage
Description
Minimal ingredients — excellent result. This tomato preserve for winter is suitable not only for soups, but also for snacks and main dishes. Store-bought tomato paste can never replace fresh tomatoes, so I stock up on them during summer. Serve chilled or at room temperature.
Instructions
- 1
Step 1
1. Tomato juice is not only an excellent dressing, but also a great antioxidant. By adding spices, pepper, salt, as well as garlic or bell pepper, you will get an indispensable product. So, to prepare the dressing, take ripe tomatoes and salt. Wash them thoroughly.
- 2
Step 2
2. Pay attention to the fruits – they should not be spoiled or show signs of rot. I usually buy the "Slivka" variety for morse, since these tomatoes have a lot of flesh, which is exactly what's needed.
- 3
Step 3
3. Cut the tomatoes in half lengthwise and remove the stem attachment area. Pass them through a meat grinder, then transfer the resulting mass to a saucepan. Bring to a boil and simmer over low heat for no more than 35 minutes. Add salt a few minutes before cooking is complete.
- 4
Step 4
4. Pour the hot juice into sterilized jars and seal. I usually turn them upside down and wrap them up. Let them sit like this for 24 hours. It's best to store the juice in a cellar, but it keeps quite well in a pantry as well. From three kilograms of tomatoes, I get six 0.5-liter jars.