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!<\/p>\n\n\n\n
\ud83c\udf45 Instant Tomatoes in Their Own Juice
What you will need (for 1 jar of 0.7 l):
Ripe, firm tomatoes (the best varieties are Masit\u00e1, 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
\ud83e\udd63 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 \u00b0C for approximately 20 minutes.
\u2744\ufe0f Even lazier option: Without canning (Freezer)
If you don’t want to turn on the stove or oven:<\/p>\n\n\n\n
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.
\ud83d\udca1 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!<\/p>\n","protected":false},"excerpt":{"rendered":"
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