Tomatoes in Own Juice without the Rind (Pomodori pelati)
1 hour Recipe Yield:
2 l Difficulty:
Medium recipe
Tomatoes in own juice without the rind (Pomodori pelati) – an Italian tomatoes preservation recipe for the winter. We often see how some chefs use tomatoes in their own juice in cooking, but you can cook it yourself. The most expensive product in this recipe will be tomatoes, since nothing else is needed besides them. With a little effort, you can feel like a great culinary specialist by opening a jar of self-made peeled tomatoes in their own juice.
Recipe Ingredients
Cooking Recipe
To cook an Italian food preservation recipe tomatoes in own juice, boil water in a kettle. Wash the tomatoes, make criss-cross cuts at the top, place in a bowl and pour boiling water over them.
After 2-3 minutes, put the tomatoes in cold water, let them cool, and then remove the peel.
For peeled tomatoes, it is better to use 0.5 liter jars. Wash and sterilize jars with lids. Put the tomatoes very tightly in the prepared jars. Don't be afraid if someone gets crushed, it's not scary. If there are any voids, fill them with hot water or tomato juice.
After the jars are filled with tomatoes, cover them with lids and set to sterilize within 30 minutes, and then remove, cork, turn over, wrap and allow to cool.