From the specified amount of ingredients, two 0.5-liter cans of blanks are obtained. Last year I cooked such tomatoes for the first time and I really liked them. Really come out like fresh. Try it too!
Main Ingredient: Vegetables / Tomato
Dish: Blanks / Preservation
Geography of cuisine: Russian cuisine
- Tomato - 1 Kilogram
- Sugar - 40 Grams
- Salt - 25 Grams
- Garlic - 2-3 Cloves
- Dill - 50 Grams
- Vinegar 9% - 10 Milliliters
How to Cook "Canned Tomatoes Like Fresh"
Wash the tomatoes.
Peel and chop the garlic.
Mix salt with sugar.
Finely chop the dill.
Make a cruciform cut in each tomato.
Boil water in a saucepan and dip the tomatoes in it for 2-3 minutes. Then pour over with cold water and remove the skin.
Slice small tomatoes in two and large tomatoes in four.
Take jars of 500 ml, sterilize. Pour a teaspoon of vinegar into the bottom of the jar. Then lay out a layer of tomato.
Then add a teaspoon of sugar and salt.
Put chopped garlic in the next layer.
Then chopped dill.
Thus, alternating all layers, fill the cans tightly so that as little air as possible remains. But you only pour vinegar once into the bottom of the jar!
Cover the filled jars with sterilized lids. Then place in a saucepan, on the bottom of which place a rag napkin. Pour the water into the pot until it reaches the jar's hanger. Sterilize the tomato jars for 15-20 minutes from the moment the water boils in the pan. Then roll up the lids, wrap it up with a warm blanket until it cools completely for a day. Store canned food in a cool place.