Pelati Tomatoes

Take two jars of 1 l or more. Sterilize them by placing them in an oven at 180 degrees for 30 minutes, and boil the lids in boiling water. The lids should be removed from the boiling water immediately before closing the jars.

Divide tomatoes into two groups 1,5kg and 1 kg. Make cross-shaped incisions on the first group of tomatoes.

In a large saucepan, boil water and place sliced tomatoes there for about 40 seconds.

Remove blanched tomatoes from the water and place them into a bowl. Peel a squash.

Cut the rest of the tomatoes (1 kg) in half and make a juice from them.

Put a saucepan with tomato juice on fire, add 1-2 tsp. of salt and boil it. When the juice boils, cook it for no more than 5 minutes so that it does not change color.

Arrange whole blanched tomatoes in already sterilized jars, fill with tomato juice and sterilize once more. Place a ceramic plate upside down on the bottom of the pot, place a can with tomatoes on it, cover it with a lid and pour water into the pot up to the sides of the can. After the water boils, sterilize for 15 minutes, and then screw the lid on tightly. If you have a lot of jars, take a large saucepan and place a towel on the bottom instead of a plate. Leave the can of pelati tomatoes to cool at room temperature, then transfer to a cool place and store for up to a year.