This popular recipe for “lazy cooks” requires a minimum of effort – no cooking complicated pickles, no peeling tomatoes and no measuring spices for liters of water. Everything is put directly into jars and the tomatoes release their own perfect juice!

🍅 Instant Tomatoes in Their Own Juice
What you will need (for 1 jar of 0.7 l):
Ripe, firm tomatoes (the best varieties are Masitá, Roma or San Marzano)
1 teaspoon of salt
1 teaspoon of sugar
1 tablespoon of vinegar (classic 8%)


Optional: 1-2 cloves of garlic, a few peppercorns or a sprig of basil/dill
🥣 Step-by-step procedure
Preparing the tomatoes: Wash the tomatoes and cut them into wedges or larger cubes. Small cherry tomatoes can be pierced with a toothpick.
Filling the jars: Press the chopped tomatoes into clean and dry jars. Don’t be afraid to squeeze them gently to fill the space and release some juice.
Adding flavorings: Pour directly into each filled jar:


1 teaspoon salt
1 teaspoon sugar
1 tablespoon vinegar (If you want, add a peeled clove of garlic or a peppercorn).
Sealing: Tightly cap the jars. Do not add any water or brine!


Sterilization:
Put the jars in a pot of hot water (the water should reach 2/3 of the jars) and boil for 15 minutes from the boiling point.
Or in the oven: Place the jars on a baking sheet with a little water and bake at 150 °C for approximately 20 minutes.
❄️ Even lazier option: Without canning (Freezer)
If you don’t want to turn on the stove or oven:

Chop the tomatoes or just blend them whole in a blender (with the skin on).
Pour the mixture into plastic containers, silicone muffin cups, or freezer bags.
Put in the freezer.
💡 How to use them in winter? Tomatoes cooked (or frozen) like this have a perfect fresh taste. In winter, just open the jar and pour it into a pasta base, pizza sauce, goulash, or lecho!