Tomatoes came to our continent from South America. They received the beautiful name "Apple of Love" and were used for a long time only as an ornamental plant. Tomatoes were brought into Russia only in the 19th century. Now tomatoes grow on almost every garden or homestead, and this is not surprising, because they have become universal favorites.
Tomatoes are famous for their high lycopene content. Lycopene has an antioxidant effect, prevents aging and protects against the formation of cancer cells. It is known that during heat treatment the content of lycopene in tomatoes increases, so all kinds of dishes and preparations prepared from tomatoes are extremely useful. In addition to lycopene, they also contain vitamins of groups B, C, A, E, K, potassium, phosphorus, magnesium and copper. A small amount in tomatoes contains iron and sulfur. Another advantage of tomatoes, which should be noted, is the low calorie content, which makes it possible to eat them in almost unlimited quantities. Therefore, you should eat both fresh tomatoes and canned ones. Very useful and tomato juice.
Today, many housewives harvest tomatoes for the winter. The recipes for these blanks are very diverse. These are all kinds of lecho, adjika, sauces, ketchups, pickled and salted tomatoes. They have their own “proprietary” recipes that are passed down from generation to generation. A good way to preserve tomatoes for the winter is tomatoes in tomato juice. This is a tasty and healthy preparation.
The recipe "Tomatoes in Tomato Juice" is simple, does not require special ingredients, in addition to tomatoes and tomato juice it includes only salt, sugar, vinegar and water. To prepare three kg of fresh tomatoes, one liter of tomato juice, half a liter of water, one tablespoon of salt and a little more than half a tablespoon of sugar are taken. To start, the tomatoes need to be washed and dried. Tomato juice is poured into the pan, water is added to it and put on fire. After the juice has boiled, tomatoes blanch in it (about 30 seconds). Then they are placed in sterilized jars. You need to lay as tight as possible, for this you need to shake the banks. When the tomatoes are laid, pour them with hot tomato juice, in which salt and sugar are added first. A teaspoon of vinegar essence is added to each three-liter jar . Then close the cans with tin lids and roll up. After that, they are turned upside down, covered with a thick cloth or blanket to maintain heat. When the banks have cooled, they are transferred to storage in a cool place. Tomatoes in tomato juice - these are pickled tomatoes and tomato juice in one jar - are simply two in one. There is no unnecessary brine, which, after the tomatoes have been eaten, simply pours out.
Tomato juice for this recipe can be prepared by yourself or you can use a store one. In addition, tomatoes in tomato can be prepared using tomato paste. To do this, it must be mixed with water (100 ml of water is taken per 100 g of tomato paste).
Any housewife will like tomatoes in tomato juice, because such a harvest always goes with a bang, and it’s not difficult to cook it.