Homemade preserves - tomatoes in a jar for the winter in two ways

The oblong lima tomatoes are perfect for purees because they have little seeds and juice but a lot of flesh.

Tomatoes can be processed in two ways, the first is simple, just scald the tomatoes, get rid of the skin and hard stalk, cut or crush in your hands and cook for about an hour or until the liquid is reduced, the time depends on the wateriness of the tomatoes. The second method, thanks to the use of a slow-speed juicer with a large-mesh sieve (!), Will allow us to obtain a pulp without seeds and skin. The pulp should also be boiled until the excess water has evaporated.

INGREDIENTS

• tomatoes of lima variety - any amount
• salt

PERFORMANCE

I Recipe - SKINLESS TOMATOES WITH SEEDS

1. Cut the washed tomatoes crosswise, just to cut the skin.
2. Boil water in a large pot, put the notched tomatoes into it in batches and after about a minute remove them with a slotted spoon.
3. Cool in a bowl with cold water, to which we can add a handful of ice cubes.
4. Remove the skin, cut into pieces, cut off and get rid of the hard stalk.
5. Simmer the sliced ​​tomatoes until the desired consistency is obtained.
6. At the end, salt as desired, pour into scalded jars, screw on and pasteurize.

II Recipe - PASSATA WITHOUT SEEDS

1. To prepare the passata, we will need a slow-speed juicer with a large mesh sieve ( if we do not have a juicer, and we want to obtain a seedless tomato sauce, just clean the cooked tomatoes from the "recipe I" through a sieve) .
2. With this method, we do not need to peel the tomatoes.
3. The washed and cut into smaller pieces is passed through a juicer to obtain a pulp free of seeds and skin.
4. Simmer the finished pulp until the desired consistency is obtained.
5. At the end, salt as desired, pour into scalded jars, screw on and pasteurize.

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