What to cook from ripe tomatoes for the winter. Preparations for the winter from tomatoes: “Golden recipes. Peeled tomatoes, canned in wedges

1. Spicy tomatoes

- tomatoes;
- Bay leaf;
- hot red pepper
- garlic,
- dill, celery, cloves, peppercorns, mustard seeds, horseradish root.
pickle recipe

2. For 1.5 liters. water you need to add 2 tbsp. salt and 1 tbsp. sugar, add spices there (dill, cloves, peppercorns, mustard seeds and horseradish root). We boil the marinade.
3. At the bottom of the prepared (sterilized with boiling water) jars we put chopped greens of horseradish leaves, dill, celery and parsley, as well as red pepper, garlic, bay leaf.
4. Then we put the washed, peeled tomatoes there and pour the marinade, heated to a boil, cover with lids and put in a sterilization pan: half-liter and liter jars - for 10-15 minutes, 3-liter - for 20 minutes.
5. After sterilization, we cork the jars, turn them over and wrap them with a blanket for a couple of hours

2. Homemade marinated tomatoes with citric acid.

- tomatoes (preferably not large),
marinade (based on a 3-liter jar):
- 1.3 liters of water
- 30 g salt
- 120 g sugar
- 2 teaspoons of citric acid powder.
pickle recipe
1. Tomatoes selected for pickling are sorted by size, shape and color. It is important that they are of the same ripeness. Reds and greens should not be mixed either.
2. We lay out the tomatoes in washed jars, add greens (a little, only to give a light aroma, it is better for a change to add greens of the same type to different jars - dill in one, parsley in the other, celery in the third).
3. Fill with boiling water and cover with clean lids.
4. While the tomatoes are being sterilized, boil the brine from water, salt, sugar, citric acid. As soon as the brine boils, we drain the water from the jars, pour the brine, roll it up, then turn the jars over and wrap them with a blanket for a couple of hours.
The advantage of this recipe: instead of vinegar, citric acid is used - the tomatoes are dense, with a delicate taste, a slight aroma of greens, and not at all “poisonous”, as with vinegar.

3. Donetsk pickled tomatoes

Filling: for 1 liter of water - 60 g of sugar, 60 g of salt, garlic, hot and sweet pepper, bay leaf, 1 tablespoon of 9% vinegar.
Place prepared brown fruits in jars along with spices.
Pour boiling filling three times, holding for 10 minutes. Add vinegar for the last time and seal.

4. Spicy tomatoes

How to pickle tomatoes
For a three-liter jar: 50 g of horseradish root, 2-3 garlic cloves, 1 tablespoon of dill seeds, 7 allspice peas, 5 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of 9% vinegar, 1-2 bay leaves .
Put brown tomatoes in a scalded three-liter jar with bay leaf, horseradish root shavings, peeled and chopped garlic, dill seeds, allspice. Pour in boiling water and cover. After half an hour, drain the water into a saucepan, put on high heat, add salt and sugar. Boil. Add vinegar to the jar of tomatoes and immediately pour the boiling filling up to the very edge.
Roll up the jar hermetically, wrap it in paper and in a blanket, turn it upside down and leave for a day.

5. Tomatoes with onions in jelly sterilized

Cut the tomatoes into quarters, slice the onion and cut into rings. Put in a three-liter jar, alternating tomatoes and onion rings.
Prepare marinade. For 5 three-liter jars you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 pieces of peppercorns, dill. Boil the marinade, strain it and pour into jars over the stacked tomatoes and onions. Then pour jelly into each jar.
Jelly: Add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly into jars. Sterilize jars for 10 minutes.

6. Sliced Tomatoes with Onions and Garlic

Red tomatoes, cut into circles, put in a jar, alternating with onion slices disassembled into rings.
Marinade: for 1 liter of water, 3 tablespoons of sugar, 1 tablespoon of salt, favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled garlic cloves. Marinade boils for two minutes. We add 1 tbsp. a spoonful of 9% vinegar and immediately fill them with tomatoes and onions. Pickled tomatoes are ready the next day. But after 2 days they are even tastier. You can, after sterilizing for 10 minutes, make a blank for the winter.

7. Fruit and vegetable platter in marinade

It's even tastier. The basis of the recipe is "Tomatoes, sliced in circles, with onions and garlic." In a jar, in addition to chopped tomatoes, onions and garlic, we beautifully put any chopped vegetables (at your discretion), for example, multi-colored bell peppers, cauliflower, sorted into inflorescences. We also stack fruits cut into circles: plums, kiwi, cherries, grapes, raspberries and so on.
Marinade is the same. Aromas and flavors of vegetables and fruits are mixed and create an excellent bouquet. Tasty, fragrant, beautiful, festive.

8. Adjika

1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, hot capsicum - 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.
Scroll everything in a meat grinder, add finely chopped parsley. Stir and refrigerate for a day, stir several times to dissolve the salt, arrange in jars. It is better to store in the refrigerator. Can be added to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka gels, and adjika will turn out thick. It keeps very well.
how to cook adjika

9. Tomato-garlic seasoning

0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
Pass the tomatoes through a meat grinder along with garlic. Grate horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Divide into small jars. Store in a cool place.

10. Tomatoes in apple juice

Pour tomatoes with boiling apple juice (for 1 liter of juice, 1 tablespoon of salt). Do not add spices. Sterilize 7 minutes. Roll up. Store in a cool place.

11. Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.
Marinade: in a 3-liter jar a glass of sugar, a tablespoon of salt, vinegar essence.
Arrange apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave to cool completely.

12. Tomatoes with cinnamon (can be stored even under nylon lids)

Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon of peppercorns, the same amount of cloves, a teaspoon of cinnamon (powder), two-thirds of a glass of salt, 3 cups of sugar. Boil the marinade, cook over low heat for 15 minutes. Cool, pour in 50 g of acetic acid, mix. Fill the jars with tomatoes mixed with garlic, dill, parsley and pour over the marinade.

13. Orange miracle

1.5 kg of red tomatoes, chopped;
Twist 1 kg of carrots in a meat grinder;
add to this 100 g of sugar;
1 tbsp salt;
1 glass of sunflower oil - simmer everything for 1.5 hours.
15 minutes before the end of cooking, add 100 g of crushed garlic and 1 tsp. ground black pepper. 5 minutes before the end of cooking 1 tbsp. vinegar. Remove from fire. When cool, put into jars and roll up.

14. Recipe for cooking and preserving tomatoes stuffed with vegetables.

Ingredients:

1.6 kg of tomatoes, 200 g of onions, 250 g of carrots, 25 g of root and 10 g of parsley, 30-35 g of salt, 40-50 g of sugar, 1.5 tablespoons of 9% vinegar, 5-7 peas allspice, 2 bay leaves, vegetable oil.
Recipe:
1. Grate 600 g of mature tomatoes, remove the skin.
2. Boil the resulting mass until the foam disappears, add salt, sugar, allspice, bay leaves, vinegar and boil for another 7-10 minutes.
3. Cooking minced vegetables. Peel the parsley and carrots, finely chop and simmer until tender. Cut the peeled onion into rings and fry in vegetable oil until golden brown. Cut fresh, ripe, medium-sized tomatoes at the stalk and cut out the core with a teaspoon. Mix the stewed roots and fried onions with finely chopped parsley and heat to a temperature of about 70 ° C.
4. Fill the prepared tomatoes with hot minced meat, put them tightly in jars and pour over the previously prepared hot sauce.
5. Top with boiled (in a water bath) for 5-7 minutes and cooled to a temperature of 70 ° C vegetable oil (at the rate of 2 tablespoons of oil per 1 liter).
6. The jars should be filled so that there is still 2-2.5 cm left to the edges of the neck. Sterilize in boiling water: half-liter jars - 60 minutes, liter - 75 minutes.
7. Tighten the jars, turn the lid down and let it stand for a day.

15. Recipe for cooking and preserving tomatoes in their own juice.

Ingredients:

3 kg of mature small-fruited tomatoes, 2 kg of large mature tomatoes, 50 g of sugar, 80 g of salt.
canning recipe
1. Wash small-fruited tomatoes, chop in several places with a pointed stick and place them tightly in jars on their shoulders.
2. Cut large tomatoes and heat them in an enamel saucepan under the lid, without boiling.
3. Wipe the hot mass through a rare sieve, dissolve salt and sugar in it and pour the mass of tomatoes in jars so that the juice level is 2 cm below the edges of the jar.
4. Pasteurize at a temperature of 85 ° C (liter jars - 25-30 minutes) or sterilize in boiling water (8-9 minutes).
Use the filling to prepare a drink (you can dilute it with boiled water), and prepare a salad, sauce, soup from the fruits.

16. Tomatoes with mint

Ingredients: 5 kg of tomatoes, 60 g of dill, 25 g of horseradish leaves, 2-3 cloves of garlic, 25 g of parsley, 2 teaspoons of chopped mint leaves, 2 bay leaves, 1 teaspoon of hot red pepper, 3 black peppercorns.
Pouring: for 1 liter of water - 150-200 ml of table vinegar, 50 g of salt.
1. Select and wash red tomatoes, better varieties "Lady's fingers".
2. Arrange in banks.
3. Wash and chop the greens, cut the red pepper into several narrow strips, garlic cloves into 3-4 pieces each.
4. Seasonings and spices put in jars on top of the tomatoes.
5. Fill with hot fill.
6. Sterilize: half-liter jars - 5 minutes, liter - 10-12 minutes. Roll up.

17. Tomatoes peeled in their own juice

Ingredients: 3 kg of mature small-fruited tomatoes, 2 kg of large mature tomatoes, 50 g of sugar, 80 g of salt.
1. Cut ripe but intact tomatoes and pass through a juicer.
2. Pour the juice into an enamel bowl, salt (for 1 liter of liquid - 1 tablespoon of salt) and bring to a boil.
3. Dip small fleshy tomatoes in a colander for 1-2 minutes in boiling water, quickly remove and immerse in cold water.
4. Peel chilled tomatoes with a sharp knife, place tightly in sterilized jars and pour boiling juice over.
5. Cover the jars with lids, put in a pot of hot water for sterilization.
6. When the water in the pan boils, take out the half-liter jars immediately and roll them up, keep the liter jars in boiling water for 4-5 minutes, the three-liter jars for 8-10 minutes and then roll them up.

18. Peeled tomatoes, canned in slices

Filling: for 1 liter of water - 20-40 g of sugar, 15-20 g of salt, 2-3 g of citric acid.
Only tomatoes with fleshy pulp are suitable for these canned food.
1. Dip the fruits for 1-2 minutes in boiling water, cool in cold water and remove the skin.
2. Peeled tomatoes cut into 2-4 parts, put in jars without compacting, and fill with boiling filling.
3. Pasteurize at a temperature of 90 ° C: half-liter jars - 30 minutes, liter and two-liter - 35-40 minutes. Roll up. Store in a cool place.

19. Peeled tomatoes, canned in slices, in their own juice

Pouring: for 1 liter of tomato juice - 10-30 g of sugar, 5-7 g of salt.
1. Put the prepared tomatoes in jars (see the previous recipe - Peeled tomatoes, canned slices).
2. Bring freshly prepared tomato juice to a boil, dissolve salt and sugar in it and pour into jars.
3. Pasteurize at a temperature of 90 ° C: half-liter jars - 30 minutes, liter and two-liter - 35-40 minutes.
4. Then roll up the jars, turn them upside down, cover with a blanket and leave to cool. After that, put it in a cold pantry, or any other dark, cool place for storage.

20. Tomatoes in applesauce

Ingredients: 5 kg tomatoes, 5 kg apples, 10 g ginger, 50 g sugar, 20 g salt.
1. Rinse sour apples, cut into slices, steam in a saucepan with a little water, rub through a sieve, add salt, sugar, ginger. 2. Rinse the tomatoes, chop them several times, put them in jars and pour over the cooked hot applesauce.
3. Pasteurize jars for 25-30 minutes at a temperature of 85-90 ° C, roll up the lids and store in a cool place.

21. Winter tomato salad (no salt)

1. Cut ripe but strong tomatoes into slices.
2. Arrange in sterilized liter jars, shaking lightly to firm the tomatoes (but not too tight).
3. Pour the juice remaining during cutting, cover with boiled metal lids and sterilize for 10 minutes from the moment of boiling over low heat.
4. Roll up and turn upside down until cool.
5. In winter, when serving, salt the salad, add onion, garlic, sour cream or vegetable oil. This salad can also be seasoned with soups.

22. Pickled tomatoes with beets,

For one serving you will need: tomatoes - 1.2 kg, small beets - 2 pieces, medium-sized carrots - 1 piece, garlic - 4 cloves, hot pepper - 1/3 pod, greens to taste - 3-4 sprigs. For the marinade: water - 1 liter, salt - 1 tbsp. l., sugar - 2 tbsp. l., vinegar essence - 1 tsp.

First you need to wash the tomatoes, on each fruit at the stem, make 2 punctures with a fork or a wooden skewer. Put the tomatoes in a bowl, pour boiling water and let stand for about 10 minutes, then drain the water. Wash greens. Without crushing, put together with hot pepper and peeled garlic cloves at the bottom of a sterilized jar.
Peel beets and carrots and cut into thin circles. Put tomatoes in a jar, alternating them with circles of beets and carrots. Boil 1 liter of water, add salt, sugar and vinegar essence. Pour the boiling solution into the tomatoes. Close the bank. When canned food has cooled, store in a dark, cool place.

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23. Stuffed tomatoes - an even more original snack-blank.

To prepare it, you need medium-sized ripe tomatoes. Minced meat can be made from various vegetables and herbs: carrots, onions, garlic, parsley, celery root. Stuffed tomatoes are poured with tomato juice and sterilized.

You can also stuff unripe green or brown tomatoes. For 4 kg of tomatoes, you will need 3 bunches of leaf celery and parsley, 2 pcs. large carrots, 1 head of garlic, 1 onion, 1 hot pepper and 6 tbsp. salt. Peel onions and carrots. Grate the carrots on a coarse grater, cut the onion into thin half rings. Wash the pepper and cut into thin rings. Peel the garlic and finely chop. Wash parsley and celery, dry and chop. Mix all the vegetables, add a little salt. Wash the tomatoes, make a deep cut on each, place the prepared filling in it. Place the fruits tightly in a tub or other container. Boil water with salt and pour over the tomatoes. Leave at room temperature for 2-3 days. Tomatoes should change color to darker and become soft. Move to storage in a cool place.

You have probably read the story of how, long ago, one of the Russian ambassadors, by decree of the Great Empress, brought from Europe a whole basket of tomatoes, moreover, he even submitted a whole report to the Senate about this vegetable, but the statesmen, having bitten off this marvelous fruit, delivered the following verdict to the tomato: "... the fruits are wonderfully wonderful and intricate and not suitable for taste." That's how it happens: these "taste not suitable" a little later took root so much that it is now extremely difficult to believe in the words said then.

Tomatoes are loved and desired in any form, both at a family dinner and on a festive table. How many delicious dishes include tomatoes, and do not count, and even in winter, jars of canned tomatoes for the winter, prepared according to a variety of recipes, no doubt, are available to every housewife.

Red, yellow, green, small and large tomatoes - for each of this variety of species we have our own recipe. And all this so that the tomatoes prepared in the way you have chosen for the winter will certainly please you and your loved ones in the winter.

Canned tomatoes for the winter "Visiting Grandma"

Ingredients:
tomatoes,
1 sweet pepper
7-8 garlic cloves,
7-8 black peppercorns
3-4 peas of allspice,
1 cinnamon stick
4-5 cloves,
1 cardamom
1 bay leaf,
7 tbsp Sahara,
2 tbsp salt.

Cooking:
In clean and sterilized jars, put garlic and sweet bell pepper cut into thin strips. Prick the washed tomatoes with a toothpick around the stalk, put them in jars and pour boiling water for 10-15 minutes. Then drain the water into a saucepan, add sugar, salt, cinnamon, peppercorns, cardamom, cloves, bay leaf, bring to a boil and boil for 15 minutes. Pour the tomatoes with the resulting hot brine, roll up the prepared lids, turn the jars over and wrap them until they cool completely for a day. Then put the jars of tomatoes in a dark and cool place for storage.

Pickled Tomatoes "Gentle Snow"

Ingredients:
1-1.5 kg of small tomatoes,
2-3 tbsp minced garlic,
2 tsp 9% vinegar.
For marinade:
1-1.5 liters of water,
3 tbsp Sahara,
1 tbsp salt.

Cooking:
Fill a 1 liter jar with prepared tomatoes, pour boiling water over it and leave to cool completely. Meanwhile, prepare the marinade. To do this, boil water with sugar and salt. Drain the cooled water from the cans of tomatoes, add 1 tbsp to each jar. chopped garlic, fill the jars with boiling marinade, pour in 1 tsp. vinegar, roll up the lids, wrap and leave to cool completely, then put in a cold place.

Pickled tomatoes "Crumbs for potatoes"

Ingredients for a 3 liter jar:
small red tomatoes
1 sweet pepper
1 hot pepper
3-4 garlic cloves,
1 sprig of parsley
3 bay leaves,
3 tbsp Sahara,
3 tbsp salt,
8-9 peas of allspice,
3 tbsp 9% vinegar.
mineral water.

Cooking:
Washed tomatoes, sliced sweet peppers, hot peppers, garlic and parsley put in sterilized jars. Pour boiled mineral water over the shoulders of the jar and leave for 10 minutes. Then drain the water and boil it again. Repeat this procedure one more time. Before pouring for the third time, add sugar, salt, bay leaf and pepper directly into the jar. Pour boiling water over everything, add vinegar, roll up and wrap until completely cool.

Spicy pickled tomatoes for the winter "What you love!"

Ingredients for 1 liter jar:
tomatoes.
10 g dill,
5 g celery
5 g basil
1 small head of garlic,
1 hot pepper.
For marinade:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
2 tbsp 6% vinegar.

Cooking:
Put dill, celery, basil, a few cloves of garlic and half a hot pepper in each jar, put tomatoes in jars, sprinkling them with the remaining garlic cloves, and put a sprig of dill rolled into a ring on top of the tomatoes. For marinade, boil water, add sugar, salt to it, boil for 1 minute, then add vinegar, pour tomatoes with marinade, let stand for 5 minutes and, draining the marinade, boil it again. After that, pour tomatoes with boiling marinade and roll up.

Tomatoes for the winter with horseradish in gooseberry juice "Barskie"

Ingredients:
4 kg of tomatoes,
200 g horseradish root.
For marinade:
2 liters of water
600 g gooseberry juice,
200 g sugar
60 g salt.

Cooking:
Wash the tomatoes and prick them from the side of the stalk. Cut the horseradish root into slices. Place tomatoes and horseradish in jars. Dissolve sugar and salt in water, add gooseberry juice and bring the solution to a boil. Then fill three times, roll up after the third can.

Tomatoes marinated with herbs and vegetable oil "Mom's recipe"

Ingredients:
tomatoes,
vegetable oil.
For marinade:
3 liters of water
7 tbsp Sahara,
3 tbsp salt,
1 tbsp 9% vinegar,
10 black peppercorns,
6 bay leaves,
1 head of garlic
parsley and dill - to taste.

Cooking:
Peel the garlic, cut into slices and put it together with herbs on the bottom of liter jars. Then put the tomatoes in the jars. For the marinade, add sugar, salt to the water, bring to a boil, add pepper and bay leaf to the solution and boil. Then add vinegar and pour the prepared marinade over the tomatoes. Then add 1 tbsp to each jar. vegetable oil, sterilize 1 liter jars for 10 minutes and roll up.

Tomatoes for the winter in beetroot brine "Summer Miracle"

Ingredients for a 3 liter jar:
tomatoes,
2 bulbs
1 small beetroot
1 small sour apple
For marinade:
1.5 liters of water,
150 g sugar
1 tbsp salt,
70 ml 9% vinegar.

Cooking:
Cut the apple into slices, onion into rings, beets into circles. Place the chopped ingredients in a jar and then fill it with tomatoes. Pour the contents of the jar with boiling water and leave for 20 minutes. After that, drain the water, add sugar, salt to it, bring to a boil and strain. Pour the finished marinade into a jar, add vinegar and roll up.

Tomatoes with garlic arrows

Ingredients for a 3 liter jar:
1.5 kg of tomatoes,
300 g garlic arrows,
5 black peppercorns.
For the marinade (for 1 liter of water):
1 tbsp salt,
100 ml 6% vinegar.

Cooking:
Wash the garlic cloves, cut into small pieces (3-4 cm) and blanch for a few minutes. Then remove with a slotted spoon and transfer to a sterilized jar, add pepper and place tomatoes on top. Add salt to the water, bring to a boil and pour the contents of the jar with this solution, add vinegar and sterilize for 30 minutes. Then quickly roll up the jar with a lid.

Tomatoes with baked peppers for the winter "Delightful"

Ingredients:
1 kg small tomatoes
700 g sweet pepper,
dill greens - to taste.
For marinade:
1 liter of water
2 tbsp vegetable oil,
1 tbsp dill seeds,
5 black peppercorns,
1 tbsp salt,
1 tsp 70% vinegar.

Cooking:
Wrap the peppers in oiled foil and bake in the oven, then peel and cut into slices. Cut the tomatoes crosswise, scald with boiling water and remove the skin. Put the tomatoes and peppers in jars, shifting with dill sprigs. Boil water with salt and spices, add vinegar and pour vegetables in jars with this marinade. Sterilize jars for 15 minutes, roll up, then turn upside down and wrap until completely cool.

Canned tomatoes with honey and garlic

Ingredients (calculation for 3 liter jars):
1.5-1.8 kg small hard tomatoes,
1 head of garlic
3 umbrellas of dill,
1.5 sheets of horseradish,
6 leaves of blackcurrant,
9 white peppercorns
2.5 liters of water,
6 tbsp honey,
3 tbsp salt.

Cooking:
Peel the garlic and cut lengthwise into slices. Cut off the tops of the tomatoes, make an incision in the center and stuff with garlic. Place horseradish, dill, currants and tomatoes in sterilized jars. Add pepper, cloves, honey, salt to the water and let it boil. Pour the prepared marinade over the tomatoes, cover with lids and leave for 5 minutes. Then pour the marinade back into the pan and boil. Do this procedure 3 times, then roll up the jars and turn them over until they cool completely.

Cherry tomatoes marinated with champignons

Ingredients:
250 g yellow cherry tomatoes
300 g small champignons,
3 bay leaves,
1 bunch dill,
1 pinch black peas
1 pinch grated nutmeg
1 pinch of allspice,
1 pinch barberry
carnation,
vegetable oil,
50 ml white wine vinegar
salt.

Cooking:
Peel the mushrooms, put them in a saucepan, pour warm salted water, bring to a boil, then add white wine vinegar, a little vegetable oil, cloves, barberry, pepper and cook for 8 minutes. Then add the tomatoes and cook with them for 2 minutes, then add the bay leaf, chopped dill and nutmeg to the total mass, cover the pan with a lid and let stand for 5 minutes. Next, put the pan in cold water and, stirring gently until completely cool, let stand for another 30 minutes. Arrange the tomatoes with champignons in sterilized jars, roll up.

"Delicious flowers" from green tomatoes for the winter

Ingredients for four 3L jars:
green tomatoes,
red, green, yellow bell peppers,
carrot,
garlic.
For marinade:
6 liters of water
18 tablespoons Sahara,
9 tbsp salt,
200 ml 9% vinegar.

Cooking:
Wash the tomatoes and cut them crosswise, but not completely. In the resulting cuts, put a piece of pepper, garlic cloves, carrot slices. Arrange the finished “flowers” in 3 liter jars, after putting greens and black peppercorns on the bottom of the jars. Pour boiling water over the contents of the jars twice, holding for 10 minutes each time, pour marinade on the third and roll up.

Green tomatoes with walnuts

Ingredients:
1 kg green tomatoes
100 g walnut kernels,
1 pod of red hot pepper,
4 garlic cloves,
1 bunch basil greens
seasoning for vegetables - to taste,
2 tsp Sahara,
2 tsp salt,
1 tbsp 9% vinegar.

Cooking:
Cut the tomatoes into slices, salt and leave for 10 minutes. Finely chop hot peppers and garlic, chop the basil greens, walnut kernels, if they are bitter, soak for 20 minutes in milk, then fry in a pan without oil. Combine pepper, garlic, basil herbs, nuts, vegetable seasoning and sugar. Lay the tomatoes in jars in layers, each of which is sprinkled with the prepared mixture. Add vinegar to each jar, cover with lids and sterilize: 0.5 liter jar - 5 minutes, 1 liter jar - 10 minutes. Then roll up the jars, turn upside down and leave to cool completely.

Sun-dried tomatoes with Provence herbs "Aromatic"

Ingredients:
800 g small tomatoes,
200 ml vegetable oil,
1 tbsp provencal herbs,
4-5 garlic cloves,
1 tbsp Sahara,
1.5 tbsp salt.

Cooking:
Cut the tomatoes into quarters, scoop out any liquid with seeds from them with a spoon and wipe with a paper towel to remove moisture. Next, lay the tomato slices on a baking sheet lined with parchment, sprinkle with salt, sugar, Provencal herbs and garlic cloves, cut into 4 parts. Remove the baking sheet to the upper grate, make a minimum fire and leave with the door open for 1.5 hours. Then turn the baking sheet on the other side and place for another 30-40 minutes. After the time has elapsed, put the sun-dried tomatoes in sterilized jars along with seasonings and garlic, pour in vegetable oil and close the lid. Store in a cool place.

Green Tomato Jam with Lemons and Rum

Ingredients:
3 kg green tomatoes
3 lemons
2 kg sugar
3 liters of water
100 ml of rum.

Cooking:
Take green fleshy tomatoes no larger than a walnut, wash them, cut them into slices and remove the seeds. Then fill them with cold water, put on fire, bring to a boil and cook for 3 minutes, then fold in a colander and let cool. Boil a thick syrup from water and 1 kg of sugar, dip the tomatoes into it and cook for several minutes, remove from heat and leave for a day. The next day, drain the syrup, add the remaining sugar and sliced \u200b\u200blemons along with the peel, put on fire and boil for 7 minutes. Then lower the tomatoes and cook until done. When the jam has cooled, add rum, pour into jars and close with nylon lids.

Red tomato and plum jam

Ingredients:
1 kg tomatoes
3 kg plums,
2.8 kg of sugar,
50 ml lemon juice.

Cooking:
Remove the pits from the plums. Remove the skin from the tomatoes, cut into slices and remove the seeds. Mix tomatoes, plums and lemon juice, put on fire and cook, stirring constantly, for several minutes. Then wipe the resulting mass through a sieve, add sugar and cook for 45 minutes. Divide jam into jars and close with lids.

Here they are - tomatoes for the winter ... What an incredible interweaving of aromas, tastes, subtle combinations in each of the recipes. Each product is a real "tomato symphony" with a touch of piquancy and originality.

Good luck preparing!

Larisa Shuftaykina

There are many recipes for preparing delicious tomatoes for the winter.

I have already mentioned that this wonderful vegetable, like any other, contains many useful substances and that they can be consumed not only fresh, but they perfectly retain all the vitamins after heat treatment, salting. You can harvest it whole, make it not only from ripe, but also not ripened fruits, and what delicious ones you get, you will lick your fingers

Tomato blanks on our winter table will add another bright color and a delicious dish that will just make you lick your fingers.

Tomatoes for the winter with carrot tops, recipe for 1 liter jar

We will need:

How many red tomatoes will go in
fresh carrot tops

For marinade in 1 liter of water:

1 heaping tablespoon of salt
4 heaping tablespoons of sugar
0.5 teaspoon of acetic acid 70%

Cooking:

Wash tomatoes and carrot tops well, dry

At the bottom of a sterilized 1 liter jar, lay out the tops

We make several punctures in the stalk of a tomato with a toothpick

We lay them out, how much will go into the jar

Bring water to a boil in a saucepan and pour

Cover with sterilized lids and leave for 8-10 minutes

We prepare the marinade, for this we put a pot of water on the fire, add salt, sugar and bring to a boil

Drain water from jars through gauze or a special lid

Fill jars with boiling marinade

We roll up the lids and shake a little, turn over, wrap in a warm cloth and leave to cool completely

Tomatoes marinated for the winter with raspberry leaves without sterilization

Ingredients per 3 liter jar:

2 kg medium tomatoes
3 raspberry leaves
4 garlic cloves
2 tablespoons salt
5 tablespoons of sugar
1.5 tablespoons of vinegar 9%

Cooking:

At the bottom of a sterilized jar, put well-washed and dried raspberry leaves.
Add garlic, pre-peeled
Lay out the tomatoes
Pour the jars with boiling water, cover with a sterilized lid and drain it back into the pan after 20 minutes
Add salt, sugar and put on fire, bring to a boil and pour in vinegar
Pour the marinade carefully into jars.
Immediately roll up the lids, turn over and wrap, let cool

Pickled tomatoes for the winter, a recipe with citric acid for a 3 liter jar

Ingredients for two 3L jars:

4 kg tomato
200 gr. Sahara
100 gr. salt
2 teaspoons of citric acid, 1 spoon per jar
6 bay leaves
10 allspice peas
4 garlic cloves
parsley
dill greens
2 sweet peppers

Cooking:

In sterilized jars, lay out the bay leaf, chopped garlic, peppercorns

Lay out the tomatoes, starting with the larger ones.

Putting them to the middle of the jar, add a sprig of dill, 3 sprigs of parsley

Peel the peppers, cut into quarters

Add it at the very top of the jar

Fill with boiling water and cover with sterilized lids and let stand for 20 minutes

Pour water from cans into a saucepan, put on fire

Add sugar, salt, bring to a boil, stirring

Sprinkle citric acid

Pour boiling marinade

Roll up the lids, turn over, cover with a warm cloth and leave to cool completely.

Tomatoes "Slices" - mother's recipe for the winter

Required based on 3 liters of water:

1 cup sugar
3 tablespoons of salt
Cloves to taste
Black peppercorns to taste
Bay leaf to taste
1 tablespoon of vinegar 70%

Cooking:

Wash the tomatoes, cut into slices
Pour water into a saucepan, bring to a boil
Add salt, sugar, cloves, pepper, bay leaf, vinegar
Place tomato slices in sterilized jars.
Pour boiling brine, cover with sterilized lids
In a large container, lay the bottom with a towel and set the jars
Pour water and put on fire, sterilize 1 liter jars - 15 minutes
Banks roll up, turn over, wrap in a warm cloth and leave to cool completely

Recipe for harvesting tomatoes with almost no salt and sterilization

Necessary:

5 liters bucket of red tomatoes (yield 3 liters)
0.5 teaspoon salt
A pinch of hot red pepper
2 bay leaves
7 allspice peas
100 gr. Sahara

Cooking:

Wash the tomatoes, dry, chop coarsely, put in an enamel bowl

Add salt, sugar, peppers, bay leaf

Put on fire, bring to a boil, stirring

Arrange in sterilized jars and roll up with sterilized lids

Put the jars on their side and leave to cool completely.

Delicious tomatoes for the winter, a recipe with garlic for 1 liter jar

Based on 1 liter jar:

red tomatoes
Handful of garlic cloves

For pouring into 1 liter of water:

3 tablespoons of sugar
1 tablespoon salt
1 tablespoon of vinegar 9%

Cooking:

Wash the tomatoes, pat dry and cut into quarters
Put denser in sterilized jars sprinkled with garlic cloves
Put water on fire, add salt, sugar, vinegar, bring to a boil
Pour jars with boiling strained filling, cover with sterilized lids
In a large container with boiling water, pre-lay the bottom with a towel, put the jars
Sterilize for 10 minutes, roll up, wrap in a warm cloth, turn over and leave to cool

Recipe for winter tomatoes with gelatin

500-600 grams of tomatoes
2 onions
1 bunch dill
10 black peppercorns
1/2 liter of water
1 table. lies. Sahara
1 table. lies. salt
3 table. lies. vinegar 9%
1.5 table. lies. gelatin

Cooking:

Wash the tomatoes and cut into two

Onion cut into thin rings

At the bottom of a sterilized jar we lay out two sprigs of dill, two peppercorns

Lay out a layer of onion

Cut down, lay out a layer of tomatoes and so alternating with onions until the entire jar is filled

Pour gelatin with a small amount of water, stir and leave to swell

Pour water into a saucepan, add sugar, salt, stir

Put the pot on the fire, bring to a boil

Add gelatin to the marinade, stir until completely dissolved.

Add vinegar and remove from heat

Pour the hot marinade into the blanks

In a large container, laying the bottom with a towel, expose the jars, cover with sterilized lids

Pour water into a container and put on fire, bring to a boil, sterilize from the moment of boiling for 10 minutes

Screw on the lids tightly, invert and leave to cool completely.

Before use, put a jar of tomatoes in the refrigerator for 30 minutes.

Tomatoes for the winter in their own juice without sterilization, recipe - you will lick your fingers

1 liter tomato juice
Salt 1 table. lies.
Sugar 1 table. lies.

Cooking:

Pass large tomatoes through a juicer

Put the tomato juice on the fire and bring to a boil

Place medium sized tomatoes in a sterilized jar.

Add cloves, coriander, 1 bay leaf to taste

Fill with boiling water, cover with a sterilized lid and drain after 20 minutes

Add salt, sugar to the juice, stir until completely dissolved

Fill jar with boiling tomato juice

We roll up the lid, turn it over, wrap it in a warm cloth and leave it to cool completely.

How to cook tomatoes for the winter in Korean

1 kg tomatoes
2 sweet peppers
4-5 teeth garlic
1 hot pepper
1 table. lies. salt
2 table. lies. Sahara
50 ml sunflower oil
2 table. lies. vinegar 9%
greens

Cooking:

Wash greens and finely chop
Wash the peppers, remove the seeds, peel the garlic and chop everything in a blender
To mix everything
Add salt, vinegar, oil, sugar
Wash tomatoes, cut in half
Put the tomatoes in a sterilized jar
Place a layer of dressing on top of them.
So we alternate tomatoes with dressing until the jar is full
Close with a sterilized lid, turn over and leave in the refrigerator for 8 hours, you can for 1 day
Store such blanks only in the refrigerator.

Delicious tomatoes for the winter with mustard, garlic and horseradish

2 kg tomatoes
10 black peppercorns
7 allspice peas
6 bay leaves
6 tooth garlic
4 sprigs of dill
3 small leaves of horseradish
2 table. lies. mustard powder
2 red chili peppers
2 liters of water
1.5 table. lies. Sahara
60 grams coarse salt

Cooking:

Wash greens and dry
Chili peppers, de-seeded and cut in half
Put peppers, bay leaf, garlic, herbs in a sterilized jar
Then lay out the tomatoes more densely, not reaching the neck 2 cm
Bring water to a boil, add salt, sugar, boil for 3 minutes and let cool
Pour the mustard powder and pour the marinade not to the brim
Put the jar in a bowl of water on fire and add vinegar
Cover the neck with sterile gauze completely
Gauze under the influence of steam will get wet, lower the edges of the gauze into a jar and sprinkle with mustard
Send the rest of the brine to the refrigerator
Tomatoes are infused for 7-10 days, after that, slightly open the gauze and pour in the remaining brine
Remove gauze, cover the jar with polyethylene and close with a sterilized lid
Clean the jar in a cool place for 30-40 days

Sweet pickled tomatoes for the winter video recipe

Share your favorite recipes with family and friends. If you have interesting recipes for harvesting tomatoes, you can share them for readers in the comments.

I look forward to seeing you again on my pages.

See the recipe for the dish with a photo below.

The original way to preserve tomatoes at home for the winter is to stew them in your own juice and arrange them in jars. It turns out a very original appetizer in appearance resembling either a sauce or something. The taste of this dish is very unusual, slightly sweet. This is due to the fact that sugar is included in the recipe. If you love tomatoes in all forms, be sure to try these sweet stewed tomatoes for the winter.

The recipe is for 5 kg of tomatoes, but you can also make a small batch of salad for testing. I tried this wonderful dish with my mother-in-law, so tasty and unusual! I asked for a detailed recipe and took a few photos at the same time. Now I am sharing with you, dear readers, the secrets of cooking stewed tomatoes for the winter. It turns out that everything is done very simply!

Recipe for stewed tomatoes (for the winter)

The proportion is:

5 kg of ripe tomatoes;
1 st. l. salt;
5 st. l. Sahara;
vinegar essence 1 tsp;
ground black pepper to taste.

Rinse the tomatoes and pat dry with a towel. Separate half of the fruit (2.5 kg) and cut into cubes. Place chopped tomatoes in a deep saucepan and simmer for 25-30 minutes over medium heat, stirring occasionally. Cut the remaining 2.5 kg of tomatoes into larger pieces (slices, like).

As soon as the first batch of tomatoes is stewed for half an hour, add the second part of coarsely chopped fruits to it, put salt and sugar. Stir and simmer for another 10 minutes. At the end, pour in the vinegar essence, add ground pepper as desired, mix and turn off the burner.

Glass jars for blanks can be sterilized quite simply in the oven. Put clean, dry jars in the oven on a wire rack at 100 degrees. Heat the jars for a few minutes. Put the finished stew salad sauce into jars and twist the lids. Turn the jars upside down and wrap them in a “fur coat” (something warm).

The next day, stewed tomatoes can be lowered into the basement and, as necessary, get a jar of salad in the winter. Great alternative, can be spread on bread or served with boiled potatoes or. Enjoy your meal!

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