Tomatoes in tomato juice - recipe

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. In Russia, tomatoes were imported only in the 19th century. Now practically in any garden or garden area tomatoes grow, and it is not surprising, after all they became universal favorites.

Tomatoes are famous for their high content of lycopene. Lycopene has an antioxidant effect, prevents the aging of the body and protects against the formation of cancer cells. It is known that during thermal processing the content of lycopene in tomatoes increases, so all kinds of dishes and preparations made from tomatoes are extremely useful. In addition to lycopene, they also contain vitamins B, C, A, E, K, potassium, phosphorus, magnesium and copper. In a small amount in tomatoes there are iron and sulfur. Another advantage of tomatoes, which should be noted, is low caloric content, which makes it possible to eat them in almost unlimited quantities. Therefore, you should eat both fresh tomatoes and canned foods. Very useful and tomato juice.

To date, many housewives harvestedtomatoes for the winter. Recipes of these blanks are very diverse. These are all kinds of lecho, adzhiki, sauces, ketchup, pickled and salted tomatoes. There are their "branded" recipes, which are passed down from generation to generation. A good way to conserve tomatoes for the winter is tomatoes in tomato juice. It is a delicious and useful preparation.

The recipe for "Tomatoes in tomato juice" is simple, notrequires special ingredients, in addition to tomatoes and tomato juice it includes only salt, sugar, vinegar and water. To prepare three kilograms 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 is taken. To begin with, the tomatoes must be washed and dried. Tomato juice is poured into a saucepan, water is added to it and put on fire. After the juice is boiled, tomatoes are blanched in it (about 30 seconds). Then they are placed in sterilized jars. You need to pack it as tight as possible, you need to shake the cans. When tomatoes are laid, it is necessary to pour them with hot tomato juice, in which to add salt and sugar. In each three-liter jar, add a teaspoon of acetic essence. Then, the cans are closed with tin lids and rolled up. After that, they are turned upside down, covered with a dense cloth or blanket to keep the heat. When the banks cool down, they are transferred to storage in a cool place. Tomatoes in tomato juice are pickled tomatoes and tomato juice in one jar - just "two in one". There is no unnecessary brine, which is simply poured out after the tomatoes are eaten.

Tomato juice for this recipe can be preparedthemselves or use the store. In addition, tomatoes in tomato can be prepared, and using tomato paste. To do this, it must be mixed with water (300 grams of water is taken per 100 g of tomato paste).

Tomatoes in tomato juice like any hostess, because such a preparation always goes to "hurray," and cook it is not difficult.