In its own way nutritional value Among vegetables, tomatoes occupy one of the first places. Tomatoes (tomatoes) contain 93.8 percent water, 1.6-6.4 sugars, 0.3-1.7 citric acid, proteins, vitamins C (40 mg per 100 g of fruit), B1, B2, PP , K, carotene, from minerals- salts of iron, phosphorus, potassium.
They have low calorie content(19.7 kcal per 100 g of fruit), so they are recommended for overweight people. The absence of special substances in them - purines - allows them to be consumed by patients with gout. Tomatoes are recommended for food for patients with various types metabolic disorders. They are useful for diseases of the cardiovascular tract. Pectic substances fruits reduce cholesterol levels in the blood and inhibit the growth of bacteria.
Bookmark for long-term storage
To bookmark on long-term storage take late-planted tomatoes at the milky or green stage of maturity, select healthy fruits and place them in boxes with lattice lids with the stalks facing up. Small dry (preferably birch) shavings or peat are poured between the fruits at the bottom of the box; you can also wrap each fruit in paper. The best temperature for storing tomatoes is 12°C. The shelf life of tomatoes using this method is from 1 to 3 months.
According to the second storage method, fruits collected at the end of October at the stage of milky ripeness are wrapped in black thin paper and placed in a disinfected low ( Bulgarian type) the box is lined with dry, clean straw and brought into a dark, ventilated storage facility. Here they need to be kept at a temperature of 8-10°C. With this method, tomatoes can be stored until January.
For harvesting, tomatoes are canned, pickled, salted, and jam is made.
NATURAL RED TOMATOES
Select fruits with a good even color, dense and equal in size, put them in jars and fill them with boiling brine. Cover the jars with lids and sterilize them by keeping liter jars in boiling water for 8-10 minutes, three-liter jars for 15-20 minutes.
For brine: for 1 liter of water - 50-60 g of salt or 35 g of salt and 6 g of citric acid.
WHOLE TOMATOES WITHOUT SKIN
To prepare canned food, use red oval or plum-shaped fruits, as well as small ones. round tomatoes, up to 3-4 cm in diameter.
Sort the tomatoes by size, degree of ripeness and color, remove the stalks, rinse in running water, place in a colander or on a blanching mesh, immerse in boiling water for 1-2 minutes and cool cold water. After this, the skin is easily separated from the pulp with a knife.
Place peeled tomatoes in prepared jars and fill with hot brine. Sterilize filled jars at a temperature of 110°C: with a capacity of 0.5 liters - 5-8 minutes from the moment of boiling, with a capacity of 1 liter - 10-12 minutes.
For brine: per 1 liter of water - 50-60 g of salt.
TOMATOES IN THEIR OWN JUICE WITHOUT SKIN
Blanch the tomatoes selected for canning without skin by dipping them in boiling water in a colander for 1-1.5 minutes, and then immediately cool them by dipping them in cold water or pouring cold water over them. In this case, the skin of the tomatoes cracks and is easily removed.
Next, the cooking process is the same as in the previous recipe.
CANNED UNPEELED TOMATOES
IN canned tomatoes taste, aroma and nutritional value are preserved. Select fresh, regular-shaped, smooth-surfaced, strong tomatoes, undamaged by diseases and pests, and without sunburn spots. In addition, the tomatoes must be completely ripe - intense red in color, without a green or yellow-green spot near the stalk. Soft and overripe tomatoes, as well as tomatoes with big amount seeds or loose pulp are unsuitable for canning. You cannot use very large fruits with cracks. Tomato juice is prepared from them for pouring.
Peel the tomatoes selected for canning from the stems and rinse very well with cold running water. Since tomatoes are not blanched, microorganisms adhering to them must be removed during washing. Prick the tomatoes in several places with a fork, put them in jars and fill them with freshly prepared tomato juice, cooled to a temperature of 80-85°C with the addition table salt. Sterilize and seal the filled jars. Keep it upside down until it cools.
Prepare tomato juice for pouring from strong, well-ripened tomatoes; you can also use overripe soft fruits. Remove stalks, greens, damaged sunburn and diseases of the part, rinse the tomatoes with running water, cut into pieces, place in a suitable container and cook until soft and juice is released, then rub through a fine sieve to separate the seeds and skin.
Add salt to the pureed tomato juice, then bring the juice to a boil. The shelf life of tomato juice after preparation is one hour. Then it begins to ferment quickly and becomes unsuitable for pouring. In view of this, when preparing large quantities of canned food, tomato juice for filling should be prepared in separate portions.
For pouring: for 1 liter of tomato juice - 20-30 g of table salt.
CANNED TOMATOES WITH PEPPER
Pour the peeled tomatoes and spices into jars with brine. Place the jar in a saucepan with warm water, put it on fire, bring the water to a boil and keep the jar in boiling water for 20 minutes. Then remove it from the pan, add vinegar essence and roll it up tin lid. Tomatoes should be stored in the coolest place possible.
For one three liter jar- tomatoes - 2.5 kg, red hot pepper - 1 pod, red sweet pepper - 1 pod, black hot pepper - 10 peas, black allspice - 5 peas, fresh parsley (roots with herbs) - 1 piece, fresh carrots - 1 piece.
To prepare the brine - 30 g of table salt and 60 g of granulated sugar per 2 liters of water, 4 teaspoons of 80 percent vinegar essence.
MARINATED TOMATOES
There are many ways and recipes for preparing pickled tomatoes. They differ in the different ratios of salt, sugar and spices in the marinade. Tomatoes are pickled mainly small: green, milky, brown, pink. Place spices and herbs at the bottom of the jar. Pour boiling marinade into jars of tomatoes, sterilize and roll up with tin lids.
For the first method: Bay leaf- 3 pcs., black hot pepper - 10 peas, red hot pepper - half a pod, cloves - 10 pcs., cinnamon - on the tip of a knife; for the marinade - for 1 liter of water take 50 g of table salt, 50 g of granulated sugar and 4 teaspoons of vinegar essence.
For the second method: dill stems - 10 pieces, blackcurrant leaf- 10 pieces, parsley - 15 g, mint - 10 g, red hot pepper - 1 pod; for the marinade - for 1 liter of water take 50 g of table salt, 50 g of granulated sugar and 3 teaspoons of vinegar essence.
For the third method: For a three-liter jar, take 6 glasses of water, 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 6 peas of black and allspice, 6 cloves, 3 bay leaves, a pod of red pepper, boil everything, then pour in half a glass of 9 percent vinegar.
SALTED TOMATOES
Place the tomatoes in cylinders or tubs, top with spices, and wash down with brine. Seal the cylinders loosely with lids, and place a circle in the tubs and a small weight on it. It must be kept in mind that riper tomatoes are filled with stronger brine. You can simply sprinkle them with salt without pouring the solution - the tomatoes will release juice.
For 10 kg of tomatoes - 2 dill bushes and 1 tarragon, 1-2 pods of hot pepper, a little fresh leaves black currants, horseradish, celery and parsley, parsnips;
for 10 liters of brine - 600 g of salt.
SALTED TOMATOES WITH MUSTARD (OLD RECIPE)
Rinse slightly unripe firm tomatoes thoroughly and place them in a barrel, bucket or pan, sprinkle with blackcurrant leaves. Place these leaves on the bottom too. After it has cooled, add dry mustard to the prepared boiled brine, stir and let sit.
When the brine becomes transparent, slightly yellowish, you can pour it over the tomatoes. On top, as usual, put a clean cloth and pressure.
For the brine: for a bucket of water - 2 thin glasses of sugar, a glass of salt, 15 bay leaves, a teaspoon of mashed allspice and hot pepper, a pack (100 g) of dry mustard.
SALTED TOMATOES WITH CARROTS
Ripe firm small tomatoes rinse thoroughly. Do not tear off the stems - this way the tomatoes will not leak, remain firm, and can be cut into slices like fresh ones. Place the tomatoes in a tub, bucket, pan in rows, sprinkle with grated carrots, add red pepper, dill, garlic, bay leaf and pour in brine, put pressure on top.
Store in a cool place. If by the end of winter the tomatoes begin to turn sour, you need to remove them from the brine, wash them, put them back and fill them with fresh water. After this, they will last for another 3-4 months.
For 8-10 parts tomatoes - 1 part carrots;
for brine - take 500 g of salt per bucket of water.
SALTED TOMATOES IN A BAG
Used as a container for pickling plastic bag. Wash selected medium-ripe tomatoes, then prepare cherry, currant, dill and celery leaves, rinse and let the water drain. Separately chop the sugar beets - they delay oxidative processes. Place a layer of greens in the bag, then a layer of tomatoes, again greens, chopped sugar beets and tomatoes. A layer of greenery is placed on top of everything. Tie the bag tightly and place it in a barrel or box.
After two days, pour brine over the vegetable mixture in the bag.
To prepare the brine, take half the bag’s capacity of water, add salt, add dill, bitter and allspice, bay leaf, boil everything.
After cooling, strain the brine and pour it into a bag, which is then tied tightly.
FOR brine - for 1.5 liters of water - 100 g of salt, herbs and spices to taste.
SALTED TOMATOES IN THEIR OWN JUICE
Pour freshly picked blackcurrant leaves into the bottom of the prepared barrel and place red tomatoes in rows, layering each row with blackcurrant leaves, sprinkling with salt and mustard powder. After laying several rows of tomatoes, fill them with pureed tomato mass. So alternate until the barrel is full. Place one part of the spices on the bottom of the barrel, the other in the middle, and the last one on top of the tomatoes.
Cover the tomatoes with blackcurrant leaves on top, seal the barrel and add the tomato mass through the tongue and groove hole.
Fermentation continues for 6-7 days, after which the tongue hole is plugged and the barrel is moved to a cold place.
For 10 kg of tomatoes with tomato mass - 500 g of salt.
DRY SALTED TOMATOES
Sort through the tomatoes, select the unsuitable ones, then wash and place in a barrel, sprinkling each row with dry table salt. Close the barrel with a circle, on top of which place a small oppression. Store in a cool place.
For 10 kg of tomatoes - 1.1-1.2 kg of salt.
SALTED TOMATOES WITH YOUNG CORN
For pickling, select red ones with greens firm tomatoes. Salting is done in small oak barrels(25-50 l) or glass bottles. Place black currant leaves, previously scalded with boiling water, at the bottom of the prepared container. Wash tomatoes, spices, young stalks and leaves of corn in cold water. Place a layer of corn leaves on the bottom of the barrel, then rows of tomatoes and spices. Cut young corn stalks into pieces 1-2 cm long, layering each row of tomatoes with them.
Cover the tomatoes with corn leaves and fill with clean water. Pour the salt into a clean gauze bag, which is placed on top of the corn leaves so that it is in the water.
Cover the barrel with a small circle and place a small weight on top.
For 10 kg of tomatoes - 550-600 g of salt.
TOMATOES WITH GRAPE
Tomatoes intended for canning should be peeled, washed, and pierced in several places. Place spices, tomatoes, grapes, salt, sugar in a sterilized jar, pour boiling water for 20 minutes.
Bring the drained water to a boil again, pour over the tomatoes and roll up.
For a three-liter jar - 1 Bell pepper, 1 hot pepper, 3 cloves of garlic, 2 bay leaves, 5 currant leaves, 4 cherry leaves, 10 black peppercorns, 1 horseradish leaf, 2 sprigs of dill, parsley, 1 cm, spoon of salt. 1 tbsp. spoon of sugar, 1 bunch of grapes.
GREEN TOMATOES WITH ONIONS AND CARROTS
Place finely chopped onions, green tomatoes cut into slices, carrots cut into slices, and herbs into a saucepan. Pour all this with vegetable oil and simmer for 30 minutes. When the tomatoes become soft, add crushed garlic.
Place in half-liter jars and sterilize for 15 minutes in boiling water, roll up.
5-6 large green tomatoes, two onions. 2 carrots, 60 g of vegetable oil, 5 cloves of garlic, parsley and celery.
DESSERT TOMATOES
Wash medium-sized, dense tomatoes, remove stems, blanch in boiling water for half a minute, after pricking them in several places. Place the tomatoes in a three-liter jar, add lemongrass leaves.
Boil the apple juice, adding sugar and salt, pour the boiling mixture over the tomatoes, after 3-5 minutes drain the mixture, boil, repeat twice more. After the third fill, roll up the jar.
For a three-liter jar - 8-10 lemongrass leaves; for filling - 1 liter apple juice- 30 g salt, 30 g sugar.
DELICIOUS TOMATOES
Wash the tomatoes, select the same size, blanch in boiling water for half a minute, place in a three-liter jar, add herbs: lemon balm leaves, tarragon. Prepare a filling, to which add red currant juice, honey, and salt.
Pour the boiling solution over the tomatoes, after 3-5 minutes drain the solution and boil again. Repeat two more times. After the third fill, roll up the jar and turn it upside down until it cools.
For a three-liter jar - 30 g each of lemon balm and tarragon leaves;
for filling: for 1 liter of water - 300 g of red currant juice, 50 g of honey, 50 g of salt.
TOMATOES IN GELATIN
Wash large, firm tomatoes and cut into 4-6 pieces. Peel the onion and cut into rings. Place tomatoes and onions in jars, alternating layers (for a three-liter jar you will need 2-3 large onions). Prepare the brine: boil water, salt, sugar and spices for 3-5 minutes. Pour gelatin with warm water and leave for 3-4 hours. Mix the brine with a gelatin solution and fill the jars with vegetables. Sterilize three-liter jars for 20-30 minutes. Before closing the jar with a lid, add 1 teaspoon of vinegar.
For the brine - 4 liters of water, 100 g of salt, 500 g of sugar, spices (cinnamon, cloves, allspice, bay leaf, dill);
for gelatin solution - 200 g warm water, 11 teaspoons of gelatin.
TOMATOES WITH GOOSEBERRY
Sort out the gooseberries, trim off the stems and chop them. Prepare the tomatoes by blanching them for half a minute in boiling water. Sprinkle the gooseberries over the prepared tomatoes, placing them in a three-liter jar. Boil the filling, pour the boiling solution over the tomatoes, after 3-5 minutes pour the solution into the pan and bring to a boil again.
Repeat two more times. After the third time, roll up the jar.
To fill 1 liter of water - 50 g of salt, 50 g of sugar.
TOMATOES WITH GARLIC
Peel the garlic, blanch the tomatoes in boiling water for half a minute, then use a wooden stick to make 2-3 punctures on top so that the skin of the tomatoes does not crack. Prepare a filling from apple juice, salt and sugar. Place the tomatoes in a three-liter jar, sprinkle with garlic, pour boiling sauce over them, quickly roll up and turn upside down until cool.
In the same way, you can prepare tomatoes with onions, which are first cut into rings.
Garlic and onions are phytoncidal plants, so a one-time filling is sufficient.
For filling - 1 liter of apple juice, 50 g of salt and sugar (for tomatoes with garlic), 30 g of salt and sugar (for tomatoes with onions).
GREEN TOMATOES WITH GARLIC
Wash green tomatoes of the same shape and size and make cuts with a sharp knife. Inside each tomato place a slice of garlic, a sprig of dill or parsley. Carefully place in prepared liter jars, pour hot marinade and sterilize for 20 minutes.
After this, quickly roll up the jars and turn them upside down until they cool.
For the marinade: for 1 liter of water - 1 tbsp. spoon of salt, 2 tbsp. spoons of sugar, 60 g of vinegar.
CAVIAR FROM GREEN TOMATOES
To prepare caviar from green tomatoes, take green, intact, stemless fruits of any size and shape. To improve the taste, add carrots, parsley and onions to the caviar composition. Bake tomatoes, root vegetables and onions in the oven or Russian oven.
After this, pass all the ingredients through a meat grinder, add salt, sugar, spices, tomato sauce, mix thoroughly, bring to a boil and fill with the resulting mixture glass jars, which are covered with clean, dry lids and sterilized for 1 hour, then sealed and turned upside down.
For 1 kg of caviar - 600 g green tomatoes, 200 g carrots, 100 g tomato sauce, 50 g onions, fried in vegetable oil, 25 g parsley, 15 g table salt, 10 g granulated sugar.
CAVIAR FROM TOMATOES
Bake the tomatoes, mince them, add salt, pepper and onions fried in vegetable oil. Mix everything well. Fill the jars 3/4 full and pour hot tomato sauce up to the neck.
The sauce is prepared from pureed tomato mass, to which you need to add bay leaf, pepper, dill and parsley, sugar and salt (to taste).
JUICE, PUREE, TOMATO PASTE
Wash ripe tomatoes with cold running water, cut into pieces, put in a saucepan without water and put on fire. As the tomatoes heat up, they will release juice and settle.
Add more tomatoes, then more, until the pan is full to the top. Heat over low heat for about 20 minutes until the mixture boils, then drain the juice, pour hot into bottles, and heat the bottles for 25-35 minutes.
Prepare puree and paste from the tomato mass remaining in the pan. For puree it needs to be boiled 2-2.5 times, for pasta - 5-7 times. Place in glass jars and sterilize for 30-40 minutes.
Per 1 kg ready-made puree or pasta - 3 tbsp. spoons of salt.
TOMATO JUICE WITH PULP
Ripe, or overripe, well-colored tomatoes can be washed, peeled and boiled, then rubbed through a sieve. Evaporate the juice for about 30 minutes, then pour into jars or clean bottles. Sterilize for 30 minutes at 90 °C.
The juice is diluted in winter lemon juice and served as a drink. You can make soups and sauces from it.
SPICY TOMATO SAUCE
Cook the mashed tomatoes in a saucepan until half the original volume remains. Add about ten minutes before the end of cooking. granulated sugar, vinegar, salt, garlic, pepper, cinnamon, cloves. All this can be poured directly into the tomato mass or put in a bag and cooked in it, and thrown away after cooking.
Pour the hot sauce into jars or bottles, sterilize in boiling water and seal.
For 2.5 kg of freshly grated tomatoes - 150 g granulated sugar, 20-25 g salt, 0.5 g peeled garlic, 0.5 g black pepper, 1 g allspice, 1.5-2 g cloves, 1.5- 2 g cinnamon, vinegar to taste.
TOMATO APPLE SAUCE
Peel the tomatoes, cut into 4 parts, core and finely chop apples, chop the onion, and remove seeds from sweet green peppers. Place all products in a saucepan, add raisins, sugar, salt, wine or table vinegar, dry mustard, you can put ground ginger. Cook over low heat for about 2 hours. Cool, put into jars and seal. Store in a dark place.
6 tomatoes, 2 cups chopped apples, 3 peppers, 2 cups raisins, 1 cup chopped onion, 3.5 cups sugar, 1/4 cup salt, 3 cups wine or table vinegar, 60 g dry mustard, 2 tbsp. spoons of ground ginger.
TOMATO SEASONING
Wash ripe red tomatoes, pour boiling water over them and pass through a meat grinder along with peeled garlic. Wash and grate the horseradish, mix with ground tomatoes, add sugar, salt, vegetable oil and mix.
Expand ready-made seasoning into small jars and close them with a lid.
Store in a cool place.
1 kg of ripe tomatoes, 300 g of garlic, 200 g of horseradish, 100 g of vegetable oil, 100 g of sugar, 15 g of salt.
ADJIKA AT HOME
Rinse tomatoes, carrots, sweet peppers, apples, red capsicum well and pass through a meat grinder. Then transfer to a saucepan and cook for 1 hour from the moment of boiling.
When cool, add crushed garlic, vinegar, sugar, sunflower oil, salt, mix everything well, place in hot jars or milk bottles and close (the bottles can be closed with nipples), store in a cool place.
For 2.5 kg of tomatoes - 1 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 100 g of red capsicum, 200 g crushed garlic, 1 cup vinegar, 1 cup sugar, 1 cup sunflower oil, 1/4 cup salt.
PREPARATION FOR SECOND COURSES WITH TOMATOES
Sort tomatoes by size and quality. Wash the best ones and cut them into 2-4 parts, the rest will be used to prepare the filling. Remove stems and seeds from sweet peppers, wash them, and cut them into pieces. Also cut the eggplants into pieces and put them in for half an hour. salt water(3 tablespoons of salt per 1 liter of water) to remove the bitterness. Remove the ends of green beans, then cut them into pieces 2-3 cm long and wash. Place the peppers and beans in boiling water for 3-5 minutes and then in cold water.
Prepare the filling: cut the tomatoes into pieces, cook them for 10 minutes and rub through a colander or sieve. Add salt to the resulting mass and, stirring, bring to a boil. In a saucepan with hot pour place the prepared peppers, eggplants, green beans and simmer over low heat for another 20-30 minutes.
Place chopped celery and parsley in each jar, then a layer of tomatoes, and a layer of vegetables on top.
Cover the jars with lids and sterilize half-liter jars for 30 minutes, liter jars for 40 minutes.
For a half-liter jar - 125 g tomatoes, 125 g peppers, 75 g eggplants, 25 g green beans, 2-10 g herbs, 5 g salt, 150 g tomato sauce.
TOMATOES IN SUNFLOWER OIL
Place bay leaf, black pepper, and onion cut into rings at the bottom of a liter jar. Then tightly place the red, thick-fleshed tomatoes, cut in half. Place cut side down. Place a few onion rings on top.
Pour the marinade over the tomatoes, place in a saucepan with water and sterilize for 15 minutes, covering with a lid. Before sealing, pour a little sunflower oil into the jar so that it covers the marinade with a layer.
1 onion, 2 bay leaves, 6 black peppercorns; for the marinade: for 1 liter of water - 7-10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, after boiling add 3 tbsp. spoons of vinegar.
GREEN TOMATO SALAD WITH ONIONS AND PEPPERS
Pour boiling water over the tomatoes, cool, cut into slices and combine with rings onions and strips of sweet pepper, mix. Add dill, salt, sugar, pepper to the salad, place tightly in sterile jars, pour boiling marinade and sterilize half-liter jars for 10 minutes, liter jars for 20 minutes, add vegetable oil at the end. Roll up the cans.
You can also add shredded cabbage to this salad.
For 1 kg of green tomatoes -0.5 kg of onions, 3-4 sweet peppers; for marinade - for 1 liter of water - 70 g vinegar, 20 g sugar, 50 g salt.
PREPARATION FROM GREEN TOMATOES WITH VEGETABLES
Thinly chop the green tomatoes and onions, grate the carrots on a coarse grater. Place the vegetables in an enamel bowl, add salt and leave for 10-12 hours. Prepare the marinade. To do this, pour vegetable oil, 9 percent vinegar into a saucepan, add sugar, black pepper and bay leaf, put on fire and bring to a boil. Pour in hot marinade into the salad mixture, mix everything thoroughly and put it back on the fire. After boiling, cook for half an hour, stirring constantly. Hot salad Place in sterilized jars and seal with lids.
3 kg of green tomatoes, 1.5 kg of carrots, 1.5 kg of onions, 100 g of salt; for marinade - 300 g vegetable oil, 200-250 g vinegar, 300 g sugar, 5-6 black peppercorns, 5-6 bay leaves.
TOMATO JAM
Select whole, small, firm, unripe tomatoes and rinse well. Using a clean screwdriver, carefully make a deep hole on the frontal side (against the stalk) and carefully remove the seeds so as not to touch the pulp. Place a slice into the resulting cavity walnut. Stuffed tomatoes pour in the semi-finished syrup and leave for 5-6 hours.
After this, cook until tender for approximately one hour. If not walnuts, you can make jam from just tomatoes.
The time has come to make tomato preparations for the winter. You can prepare it at home delicious preserves With this vegetable, no store-bought ones even come close! After all, how great it is to open a jar of aromatic, fragrant summer herbs, garlic, and tomatoes in winter.
The homeland of the tomato, or more correctly, tomato, is South America, where to this day it is found growing wild. In Peru and Ecuador, tomatoes began to be cultivated in the fourth century BC. And it came to Europe thanks to Christopher Columbus at the end of the 15th century. Already in the mid-16th century, it began to be cultivated in Spain. By the end of the 16th century, the tomato, or as it was also called, “ apple of paradise"began to spread throughout almost all of Europe. Tomatoes came to Russia in the 18th century and at first were an ornamental crop; they began to be used for food later.
What are the benefits of tomatoes? With a low calorie content, because they are 90 percent water, they contain quite a few vitamins, organic acids, essential oils, natural hormones, for example the “hormone of happiness” - serotonin, microelements, including cobalt, nickel and zinc.
Canning tomatoes at home in the following ways: cooking in own juice, pickling, drying, drying, salting and fermentation in barrels and jars, preparing tomato juice and puree, preparing sauces, salads and snacks with tomatoes.
Each family has its own recipes for making this tasty and healthy vegetable from the simplest to the most unusual. We offer you the best, time-tested recipes for tomato preparations.
1) Recipe for winter tomatoes from my grandmother.
Ingredients:
For 1 liter jar
Tomatoes - approximately 600 g.
Spices:
Carnation inflorescences - 2 pcs.
Allspice - 2 peas
Black pepper - 2 peas
Tarragon (tarragon) - 1 sprig
For the marinade:
For 1 liter of water.
Salt - 1 tbsp. (no big slide)
Sugar - 5 tbsp. (with a slide)
Citric acid - 1/3 tsp.
Preparation:
- Wash the jars thoroughly and dry them. You can sterilize jars, but this is not necessary. We took liter jars. Firstly, so that you can open it and eat it right away, and secondly, it’s very easy to arrange the spices, knowing the required amount per 1 liter.
- We choose tomatoes that are ripe but firm and medium in size.
- Place spices in jars. In each liter jar we put 2 peas of allspice and black pepper. 2 cloves and a sprig of tarragon.
- To prevent the tomato skin from bursting when heat treatment, pierce each tomato crosswise with a fork from the side of the stalk.
- We place the tomatoes loosely, without trying to stuff as many into the jar as possible. Leave some free space at the top.
- Fill the lids of the jars with boiling water for 5 minutes.
- Fill jars of tomatoes with boiling water. Be very careful. To prevent the jars from bursting, fill them in parts. We poured a little into one jar, move on to another jar. Then they poured a little more into the first jar, and so on, until you filled all the jars.
- Cover the jars with sterilized lids (do not roll them up) and leave for 10-15 minutes.
- Then pour the water into the pan. It is advisable to use a special plastic lid with holes, it will be easier and you will not get burned.
- Pour sugar, salt and citric acid proportional to the amount of water, based on the amount of the specified ingredients per 1 liter.
- Mix everything and put the pan on the fire. When the water boils, let it boil for another 1-2 minutes. Check that the salt and sugar have dissolved.
- Pour the hot marinade over the tomatoes to the very top.
- We close the jars with lids and roll them up or screw them on, depending on which lids you have.
- Turn the jars upside down. Wrap it in something warm, towels, blankets and leave to cool.
We store these tomatoes, like other canned foods, in a cool place, but I think they will hold up in the pantry at room temperature.
2) Finger-licking tomatoes
The name of the recipe speaks for itself and fully explains the popularity of this recipe. The preparation turns out very tasty, the cooking method is not at all complicated.
Ingredients:
To twist five 1 liter cans you will need:
Red tomatoes - about 3 kilograms;
Dill or parsley - a bunch (10-12 branches);
Head of garlic;
Onions 130-150 g;
Sunflower oil - 3 tbsp. l.
For the marinade:
Water - 3 l;
Salt - 3 tbsp. l.;
Sugar - 7 tbsp. l.;
Bay leaf - 2 pcs.;
9% vinegar - 200 ml;
Black or allspice - 5-6 peas.
Chopped herbs mixed with garlic are placed at the bottom of pre-sterilized jars and vegetable oil is poured in; then carefully lay out the thoroughly washed tomatoes, alternating them with layers of onions cut into rings. The jar is thus filled to the very top. The marinade is boiled, after which vinegar is poured into it; let it cool a little - to about 80 degrees and pour it into jars filled with tomatoes. The filled jars are sterilized for 15 minutes, after which they are rolled up and turned upside down and left to cool completely.
You can also prepare tomatoes for the winter in large jars; in this case it is convenient to combine tomatoes in one jar different sizes(and if different color, then it will also turn out beautiful).
Ingredients for a three-liter volume of finished pickles:
Bell pepper - 1 pc.;
Garlic: - 3-4 large cloves;
Parsley - 10 - 12 branches;
Sugar - 3 tbsp. l.;
Salt - 2.5 teaspoons;
Vinegar - 1 tbsp. l.
First of all, set the water to boil, and while it boils, wash the vegetables and sterilize the dishes.
Place a couple of cloves of garlic and a few sprigs of parsley at the bottom of the jars, pack the tomatoes tightly, and put the remaining parsley and garlic on top of them. Cut the pepper into 4-5 parts and place the pieces on top.
While the water is boiling, add sugar, salt and vinegar to the contents of the jar.
After the water boils, pour it over the tomatoes and roll up the lid.
We wrap the canned jars in a warm blanket so that they cool down as slowly as possible.
In addition, when preparing this recipe, you can add cucumbers, young squash or even zucchini to the tomatoes. This will be such an assortment. In winter, such “salting” will add variety and memories of summer to the diet.
But not by canning alone, as they say... There are recipes that allow you to prepare tomatoes for the winter without the use of sterilization.
Huge demand for dining table In winter, pickled tomatoes will be used.
3) Pickled tomatoes
To prepare such a preparation you will not need any special conditions, no special skills, no jars and lids for canning.
You will need for a 3-liter container:
Tomatoes - 1.3 - 1.5 kg;
Parsley;
Garlic - 2-3 cloves;
Two or three black currant leaves;
2-3 cherry leaves;
One “umbrella” of dill;
50−60 g (to taste) salt;
Water - 1.2 l.
IN enamel pan, bucket or jar, lay out thoroughly washed greens and garlic, cut into pieces. Some parsley, currant and cherry leaves, and an umbrella of dill are also placed there.
Thoroughly washed tomatoes are laid on top of the greens.
Having prepared the brine (from 1000 ml of water and salt), pour it into the tomatoes in containers, press down with a plate, and you can put a weight on top so that the tomatoes do not float.
The container is covered with a lid (if the preparation is in a jar, you can close it with a plastic lid).
The container with tomatoes is placed in a cool place for two to three weeks; after this period pickled tomatoes ready and just asking to be served on the table.
Undoubtedly, recipes intended for storing unripe, green or greenish-brown tomatoes for the winter, which remain on the branches in the fall, also deserve attention. (don’t leave them on the bushes for the winter!). Such fruits are not suitable for salads and other dishes that are successfully prepared from red, ripe tomato(they differ significantly from ripe ones both in density and in the structure of the fruit pulp).
Green tomatoes have enough interesting taste; Yes, and this preparation looks quite appetizing. As a snack, canned green tomatoes go wonderfully with a variety of dishes from potatoes, as well as meat dishes.
To prepare unripe green tomatoes for the winter using this recipe, take three liters of ready-made preserves:
About one and a half kilograms of green tomatoes;
Bay leaf -3;
10 pcs black and allspice;
Half a glass of nine percent vinegar;
Marinade for pouring
Liter of water;
A tablespoon of salt;
One and a half tablespoons of sugar;
First, let's prepare the marinade; To do this, you need to bring the water to a boil. While it’s boiling, let’s select tomatoes of the correct shape for preservation; preferably without dents or damage to the skin. It is better that their sizes are approximately the same - this will make it more convenient to blanch them.
Place bay leaves, garlic, black and allspice peas and tomatoes on the bottom of pre-sterilized jars; Before placing them in jars, they should be blanched in small portions (300-400 grams) in boiling water for 30 seconds. The most convenient way to do this is with a colander, so as not to then fish out the tomatoes one by one from the boiling water in the pan. And after blanching, we immediately move the tomatoes into pre-prepared jars with spices already placed on the bottom.
Add salt and sugar to the boiling water for the marinade and boil over low heat for 3-4 minutes, then add vinegar to the jars filled with tomatoes and immediately pour boiling marinade, then seal the jars with lids (roll or screw). Closed jars with tomatoes, you should immediately wrap them in something warm (a blanket, for example) and leave them like that for about a day (during this period the jars will cool completely or almost completely).
It is better to store in a cool place - before the onset of winter, a cellar, basement, cellar or refrigerator is suitable; and with the arrival of winter you can put it on the balcony.
4) Salted tomatoes in a bag
This is a very fresh and original recipe for preparing salted tomatoes for the winter in a polyethylene bag.
Ingredients: 
Water - 1.5 liters,
100 grams of salt,
Black peppercorns - 2 pcs.
Bay leaf - 1 piece,
Medium ripe tomatoes
Leaves of celery, cherry, currant,
Dill.
Recipe:
Rinse the tomatoes thoroughly. Also wash celery leaves, cherries, currants and dill. You can add sugar beets to the recipe, so you can maintain oxidative processes in salted tomatoes.
Place a layer of greens in a plastic bag, place a layer of tomatoes on top of it, then put another layer of greens, finely chop sugar beets, put them on top, and then again tomatoes and again greens. Tie the bag tightly.
After two days, pour the resulting brine over our tomatoes and herbs. To prepare the brine, take half a bag of water, then add salt, add bay leaf, add dill, and allspice. Boil everything together
Then cool the mixture and pour it into the bag. Tie the bag tightly.
5) Peeled tomatoes with peppers
Ingredients you will need to prepare 3 liters of pickled tomatoes and peppers:
Red chili pepper pod;
2.5 kilograms of ripe tomatoes;
Red bell pepper – 1 piece;
1 parsley root;
10 black peppercorns;
2 liters of filtered water;
Allspice peas – 5 peas;
1 carrot;
30 g non-iodized salt;
4 teaspoons vinegar 80%;
Sugar – 5 tablespoons.
How to cook tomatoes marinated with pepper:
Cut the tomatoes crosswise, briefly place in boiling water and blanch for two minutes. Then transfer them to ice water and remove the skins.
Peel the red pepper and cut it into wide strips. Wash the hot peppers, cut the carrots into slices, chop the greens into larger pieces, and cut the parsley root into slices.
Place tomatoes and prepared vegetables in clean jars, fill them with brine, which should boil. Preparing tomatoes for the winter recipes must be done so that the jars do not explode in the middle of winter or even in the fall.
To do this, do this: place jars of warm water in a saucepan, wait until it boils, sterilize the jars for about 20 minutes. Then add vinegar and close.
6) Tomatoes with honey
Marinated tomatoes with honey for the winter - very simple and delicious preparation. Hot peppers are added to jars as desired.
Ingredients:
For 2 liter jars:
Tomatoes - 1.1 kg
Horseradish leaf - 0.5 pcs.
Dill - 2 umbrellas
Hot pepper - 4 rings
Garlic - 4 cloves
Honey - 6 tbsp.
Salt - 2 tsp.
Vinegar 9% - 2 tbsp.
Water - how much will go into the jar.
To preserve tomatoes with honey for the winter, prepare from the list necessary products. Choose small tomatoes that will easily fit into the jar and can be taken out just as easily.
Sterilize the jars in advance in any way convenient for you: over steam, in the oven, in the microwave or in a double boiler. Place pieces of horseradish leaves, 2 cloves of garlic and an umbrella of dill on the bottom of each jar. If you like spicy tomatoes, add hot pepper rings directly with the seeds. Pack the tomatoes tightly into the jars.
Bring the water in the kettle to a boil, pour in the tomatoes in the jars and leave for 30 minutes, covering the jars with clean lids.
After a while, pour the water from the jars into a saucepan, add honey, salt and vinegar, stir and bring to a boil. Pour the hot marinade over the tomatoes in the jars and immediately roll them up with a key. Turn the jars over onto lids, cover with something warm and leave until completely cool.
Tomatoes prepared according to this recipe can be stored in the apartment. In winter, pickled tomatoes with honey will be appropriate at any celebration.
7) Tomatoes with horseradish for the winter
Ingredients:
For 2 cans of 1 liter each:
Tomatoes – 1.5 kg
Horseradish root - 40 g
Garlic - 4-6 cloves
Parsley - 0.5 bunch
Bell pepper - 1 pc.
Water – 650 ml
Salt - 50 g
Sugar - 3 tbsp.
Vinegar 9% - 4 tbsp.
Tomatoes with horseradish are a very tasty preparation that goes well with many dishes. The tomatoes turn out vigorous, perfect for a feast! Calculation of products for 2 cans of 1 liter each.
To prepare tomatoes with horseradish and garlic for the winter, prepare all the necessary products. Choose dense tomatoes, as they will be cut in half.
Cut as desired bell pepper, garlic and horseradish root. Place them in a blender bowl and grind using the metal blade attachment. Cut the tomatoes in half; if they are very large, then into 4 parts. Add finely chopped parsley to the twisted mixture.
Fill clean sterile jars with tomatoes - cut side down, transferring with a mixture of garlic, horseradish, pepper and parsley.
Prepare a hot marinade from sugar and salt, let it simmer for 3-5 minutes and pour over the tomatoes. Cover the jars with lids. Place a thick napkin on the bottom of the pan, place the jars and pour into the pan hot water. Sterilize for 10 minutes from the moment the water boils.
Roll up the jars and turn them upside down, cover with something warm. Leave until completely cool. Tomatoes with horseradish are ready for the winter.
Tomatoes in tomato juice for the winter
Ingredients:
Tomatoes (for juice) – 1 kg
Tomatoes – 600 g
Salt - 1 tbsp.
Pepper sweet pea- 3 pcs.
Black peppercorns - 10 pcs.
Cloves - 3 pcs.
Garlic - 2 cloves
Hot pepper - 0.5 pcs.
Tomatoes in tomato juice are a very tasty preparation for the winter. The recipe is easy to prepare, and the results are wonderful! It will be very tasty with boiled potatoes, with meat dishes, and simply as a snack. And one more thing: the recipe allows you to use substandard tomatoes, which is convenient.
So, the main ingredients for preparing tomatoes in tomato juice for the winter are the simplest - tomatoes and salt. You can add more garlic, hot peppers and spices, but this is not at all necessary! Take the ripest tomatoes for juice, and small or medium-sized ones for the preparation itself.
Cut large tomatoes into large pieces so that it is convenient to pass through the juicer. If you have a manual one, then you can adjust the density of the squeezes. And if electric, pass the squeezes through the juicer again. Remains thick mass, which can be used in preparing soup or main course.
From 1 kg of tomatoes you get about 1 liter of juice, it may turn out a little less, depending on the juiciness of the tomatoes. Pour the juice into a saucepan, add salt, and bring to a boil. You need so much salt that the juice is slightly salted, because the tomatoes will take up some of the salt. Cook the juice over moderate heat for 10-15 minutes, skimming off the foam (it can also be used in preparing other dishes). After boiling, I got 700 ml of tomato juice.
While the juice is boiling, sterilize the jars over steam, add garlic, half a pepper, spices and tomatoes.
We prick the tomatoes with a toothpick near the stem to prevent the skin from bursting. Pour boiling water and leave for 10 minutes, covering with a lid.
Then drain the water, pour hot tomato juice over the tomatoes, close the lid tightly (I use thick nylon ones), turn over, wrap and leave until cool. After this, we put the tomatoes in tomato juice away for the winter in a cellar or other dark, cool storage.
It took me 500 ml of juice per liter jar. The remaining juice can be placed in a zip-lock bag and stored in the freezer. It can be used in winter as a dressing for soups or main courses.
Tomatoes in tomato juice are ready! Help yourself to your health!
8) Tomatoes for the winter in oil
Interesting, not really regular blank, has a high calorie content and a very pleasant taste.
Ingredients:
Tomatoes – 1 kg;
Vegetable oil – half a glass;
Water – 1 liter;
Vinegar 9% table - 3 tablespoons;
Sugar – 2 tablespoons;
Bay leaf;
Black peppercorns;
Dried cloves;
Onion – 1 head.
Preparation:
We rinse the jars thoroughly and after that they need to be calcined in the oven.
The tomatoes for this preparation need to be ripe and sweet, but hard and dense, otherwise they will spread. The tomatoes need to be washed and sorted. Then cut into two halves.
The most important thing in this preparation is delicious marinade, so let’s get down to preparing it:
Take water, pour it into a pan, wait for it to boil. Add 9% vinegar to the water, immediately add salt and granulated sugar. After this, add spices - they are very important in this preparation, but adjust everything to taste. As soon as everything boils for a couple of minutes, you can remove it from the stove. Now we peel the onion and cut it into thinner rings, having washed it in advance. We put everything in jars - tomatoes should be laid out in cuts on the bottom, then onions, bay leaves, and laid out in such layers to the very top. If you want, you can add peeled garlic and some peppercorns. That's it, all that remains is to fill everything with marinade and cover the jars with lids. We send them for sterilization for 15 minutes, remove them and add oil to each jar. There should be approximately enough oil to form a 5 mm layer. After this, you need to roll up the lids and cool, take them out into the cold.
9) Adjika for the winter
Fragrant and burning adjika- the queen of homemade preparations. For those who are heat-resistant - a snack with black bread, for the rest - a universal flavoring, seasoning and simply delicious savory snack. Fragrant and spicy adjika will always come in handy, be it a feast on the mountain or cozy gatherings with friends.
We offer you 2 classic recipe adzhiki:
Raw adjika (without cooking)
Ingredients:
Tomatoes – 2.5 kg
Bell pepper – 500 g
Red hot pepper - 3-5 pcs.
Horseradish root - 200 g
Garlic – 300 g
Sugar - 1 glass
Salt - 2 tbsp.
Vinegar 9% - 1 glass
Adjika is prepared raw, so it should be stored in the refrigerator. It will be stored for exactly a year, if, of course, it’s worth it. To prepare raw adjika with horseradish, take the products according to the list.
Cut the pepper in half and remove the seeds. It is better to use red pepper. You can use green hot peppers. Peel the horseradish root. The ingredients indicate the weight of the purified product. Peel the garlic. Remove the stem from the tomatoes and cut them into 4 pieces. Place all the vegetables into the food processor in parts. Then grind. Pour the entire mixture into a large bowl. Then add sugar, salt and vinegar. Stir well and place in dry, sterilized jars. Screw on the jars with screw caps and store them in the refrigerator. Raw adjika with horseradish, ready to eat!
Boiled adjika for the winter
Ingredients:
Tomatoes – 1 kg
Bell pepper - 3-4 pcs.
Hot pepper - 1 pc.
Onions - 2 pcs.
Carrots - 2 pcs.
Garlic - 1 head
Sugar - 50 g
Salt - 1 tbsp.
Refined sunflower oil – 100 ml
Vinegar 9% - 1 tbsp.
To prepare boiled adjika for the winter, cut the tomatoes into slices, cutting out the stalk. Cut the peppers, remove the seeds, cut into arbitrary pieces. Peel and chop carrots and onions. Peel the garlic. Grind the vegetables in parts in a food processor.
Place the vegetable mass in a suitable pan and cook for 30 minutes, remembering to stir. Then add all the spices to the adjika, mix and cook for another 5 minutes.
Sterilize jars and lids in a way convenient for you. Fill the jars with hot adjika, turn them over and put them “under the fur coat” until they cool completely. After this you can clean it up boiled adjika for winter storage.
10) Green tomato caviar for the winter
Ingredients:
Green tomatoes – 1 kg
Onion – 500 g
Carrots – 500 g
Garlic - 10-12 cloves
Sugar - 4 tbsp.
Tomato paste - 2 tbsp.
Salt - 1 tbsp.
Ground paprika - 1 tsp.
Sunflower oil – 100 ml
Ground black pepper - 1.5 tsp.
Vinegar 9% - 2 tbsp.
I got my hands on it very much good recipe caviar from green tomatoes for the winter, and since green tomatoes in our garden they remained in large quantities, then such caviar really saves the situation. This year, the first batch of caviar that I prepared was almost all eaten, and I immediately decided to cook more. Caviar is very tasty spread on bread and served as sandwiches, besides, caviar can become great snack To meat dishes. From the specified amount of products, 4 jars of 500 ml each are obtained.
To prepare caviar, prepare all the products according to the list.
Wash the green tomatoes, cut them in half and remove the stems, then cut them into pieces as desired. Transfer the tomatoes to a food processor. Using the metal knife attachment, puree the tomatoes. Pour sunflower oil into the bottom of a stainless steel pan, then tomato puree. Place the pan on the fire, bring the contents to a boil, reduce the heat and cover the pan with a lid. Cook for 15 minutes.
Peel the onions and carrots, cut into pieces. Also place them in the bowl of a food processor and grind. Then add this mass to the pan with the tomatoes. Stir the vegetable mixture and cook for another 10 minutes, covered. Then add sugar, salt, black pepper, paprika, tomato paste and garlic passed through a press. Mix all ingredients and cook for another 5 minutes.
If you want to get a more homogeneous consistency, you can punch the mass with a submersible blender. Add vinegar to the caviar and bring to a boil again.
Place the caviar in pre-sterilized jars, twist or roll them, then turn them over and wrap them in a warm blanket. I advise you to roll up 3 jars of green tomato caviar for the winter, and leave the rest for testing; the caviar turns out incredibly tasty. You can store caviar in your home pantry, and an open jar, naturally, in the refrigerator.
Happy preparing! Preserve with love!
Small pickled tomatoes are a very beautiful preparation for the winter. Another advantage is that for conservation small tomatoes You can use small jars. Small tomatoes are used to decorate salads and sandwiches. Bell pepper and mustard seeds will add flavor to our winter preparation, with detailed step by step recipe you can easily prepare this preserve.
Taste Info Tomatoes for the winter
Ingredients
- small tomatoes - 900 g;
- garlic - 2 cloves;
- bay leaf - 3 pcs.;
- sweet pepper - 1/2 pcs.;
- sugar - 2 tbsp. l. (without slide);
- peppercorns - 9 pcs.;
- salt - 1 tbsp. l. (without slide);
- vinegar 9% - 3 tsp;
- mustard seeds - 1.5 tsp;
- parsley - to taste.
Time: 50 min.
Servings: 3 half-liter jars.
How to cook marinated small tomatoes with mustard seeds for the winter
Canning jars should be washed with baking soda. After rinsing the jars with clean water, they must be sterilized. I sterilize over steam, and boil the lids with which I will seal the preserves for several minutes in water. 
On each tomato, several punctures should be made with a wooden skewer in the hardest place, near the stalk. 
I put peeled and chopped garlic at the bottom of the jar. One large clove of garlic is enough for three half-liter jars. 
I wash the sweet bell pepper, cut it in half, cut it out and discard the seeds. 
I add prepared small tomatoes to half the jar. I put chopped pieces of sweet pepper, parsley sprigs, and bay leaves on the tomatoes. 
I add the tomatoes to the top of the jars. I place pieces of pepper and parsley sprigs on top of the tomatoes so that a stream of hot marinade does not fall on the tomatoes when filling the jars. When you pour boiling water directly onto tomatoes, the skins of the tomatoes may burst. Now I measure how much water I need for the marinade. I pour it into jars of tomatoes. clean water, and then pour it into the pan. I add 50 ml of water to the pan to the water poured from the cans of tomatoes. I put a saucepan of water on the fire, and then bring the water to a boil. Then I pour this boiled water hot water tomatoes in jars, cover the jars with lids. Cover the jars with a towel and leave for 10 minutes with hot water. Then I pour the water from the jars back into the saucepan, add 50 ml of water (for evaporation during boiling), and bring everything to a boil again. When the water in the pan boils for a couple of minutes, I pour it back into the jars of tomatoes for 15 minutes. Just like the first time, I cover the jars with lids and a towel. 
For the third filling I prepare the marinade. This time, after pouring the water from the jars of tomatoes into a saucepan, I add granulated sugar and salt according to the recipe and 50 ml of water to the water. 
I pour vinegar into jars at the rate of 2 tbsp. spoons 9% vinegar for each three-liter jar. Thus, I pour into each half liter jar one teaspoon of vinegar. Then I pour 1/2 tsp into each jar. mustard seeds 
When the marinade has boiled for 2-3 minutes, pour the marinade hot into jars with tomatoes and seal them hermetically. I turn the rolled up jars of tomatoes over and put them on their necks, wrap them in a blanket for the night. 
I store canned small tomatoes sealed in this way at normal room temperature. 
The end of summer and the beginning of autumn is the traditional time to prepare vegetables and fruits for the winter. We bring to your attention recipes for winter preparations in this article. Choose and prepare tomatoes for future use so that you can enjoy their taste in winter, and with health benefits, too!
TOMATO JUICE WITH PULP
Cooking method:
TOMATOES from the FROZER
Cooking method:
DRIED TOMATOES
SIGHTLY SALTED TOMATOES
Products:
For the marinade
Cooking method:
Advice
TOMATOES WITH GARLIC
Products:
For the marinade
Cooking method:
SLICED TOMATOES
Products:
For the marinade
Cooking method:
TOMATO HALVES
Products:
For the marinade
Cooking method:
Products:
For the marinade
Cooking method:
TOMATOES WITH A SPICY NOTE
Products:
For the brine
Cooking method:
Products:
For the marinade
Cooking method:
Products:
For the brine
Cooking method:
Advice
Products:
Cooking method:
TOMATOES WITH DRIED HERBS
Products:
For a 3-liter jar: tomatoes; onion; garlic.
For the marinade
Cooking method:
SWEET TOMATOES WITH BASIL
Products:
Cooking method:
Products:
For filling
Cooking method:
TOMATOES in TOMATO
Products:
For filling
Cooking method:
TOMATOES ARE AMAZING
Products:
For filling
Cooking method>:
Advice
TOMATOES IN OLIVE OIL
Products:
Cooking method:
Products:
Cooking method:
TOMATOES IN JACKET WITH HORSERADISH
Products:
For the marinade
Cooking method:
TOMATOES IN RED WINE
Products:
Cooking method:
3. Pour boiling marinade over the tomatoes and roll up.
Products:
For filling
Cooking method:
Products:
For filling
Cooking method:
TOMATO CAVIAR
Products:
Cooking method:
TOMATO JAM
Products:
Cooking method:
Products:
Cooking method:
Advice
Bon appetit!!!
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It's no secret that the easiest and most practical way to prepare vegetables and fruits is freezing. This also applies to tomatoes. You can prepare tomato juice with pulp, without any cooking or swirling. It is very comfortable. You can use this juice when cooking cabbage soup and borscht, vegetable soups, when stewing potatoes and other vegetables, when preparing sauces for main courses. By the way, you can freeze not only tomato juice, but also the tomatoes themselves.
TOMATO JUICE WITH PULP
Cooking method:
Wash the “non-marketable” tomatoes, cut them into pieces and pass them through a meat grinder. Then pour the juice into 200-300 ml bags. This amount is enough to cook cabbage soup or borscht, stew potatoes or make sauce. Next, carefully wrap the bag and place it in the freezer. It is advisable to defrost the juice before use.
TOMATOES from the FROZER
Cooking method:
The recipe is a little labor-intensive, since the tomatoes cut into slices cannot simply be put in a bag and put in the freezer - then you will end up with one large frozen lump of tomatoes and it will not be easy to separate it into pieces. Therefore, first you need to place the chopped tomatoes on cutting boards, put them in the freezer and only after they “stick” and no longer stick to each other, put them in a bag and place them in the freezer for storage.
DRIED TOMATOES
Suitable for omelettes, salads, spaghetti. Suitable for fish and meat. With these tomatoes you can make both the first and second courses. Take large red tomatoes, cut them in half, place them on a baking tray lined with baking paper, cut side up, and season with salt. Dry the tomatoes in the oven at 80°C for 3 hours, then turn them over and “flatten” them slightly with a fork. Continue drying for a total of about 10 hours, turning the halves every 2 hours. Store dried tomatoes in a refrigerator.
In addition to the above-mentioned tomato preparations, there are others - no less tasty and original, the recipes of which are presented to your attention below.
The most important condition canning
tomatoes - this is their sorting. Do not do it
mix different tomatoes in one jar
varieties and degree of ripening. Necessarily
Before canning, sort and
separate the tomatoes into ripe and green ones
and brown, and also sort them by
sizes - small, large and medium.
SIGHTLY SALTED TOMATOES
Products:
For a 3-liter jar: 2.5 kg of tomatoes; 2-3 onions; 1 head of garlic; 2-3 slices of hot pepper; twigs green dill; 5-6 leaves each black currant and cherries; 1 bay leaf; mustard leaves, stems or seeds; 1 teaspoon black peppercorns.
For the marinade: for 1.5 liters of water - 1 tablespoon of sugar; 2 tablespoons salt.
Cooking method:
1. Wash the tomatoes thoroughly and prick them near the stalk. Cut the onion into rings, garlic into slices.
2. Place all the spices and spices on the bottom of a sterilized jar. Place tomatoes on top, mixed with onions and garlic.
3. Boil the marinade from water, sugar and salt. Pour over the prepared tomatoes and cover with a lid. In 2-3 days lightly salted tomatoes will be ready.
Advice: You can cook cucumbers in the same way, only they will be salted faster.
Best suited for canning
small and medium fruits that have
excellent taste and visual
qualities. Do not use for preservation
large tomatoes, it is better to make juice from them.
Choose medium ripe fruits
which will not crack in the future.
To prevent them from bursting, prick them in place
finding the stalk with a wooden needle.
TOMATOES WITH GARLIC
Products:
For a liter jar: small tomatoes; a handful of peeled garlic cloves.
For the marinade: for 1 liter of water - 2-3 tablespoons of sugar; 1/2 teaspoon citric acid; 1 tablespoon salt.
Cooking method:
1.Cut the tomatoes into quarters, place in a sterilized jar, sprinkle with garlic cloves.
2. For the marinade, boil water with sugar, salt and lemon. Strain, pour over the tomatoes and garlic, cover with a lid. Sterilize for 10 minutes, roll up.
SLICED TOMATOES
Products:
For a 3-liter jar: tomatoes; onion; garlic.
For the marinade: for 1.25 liters of water - 4 tablespoons of vegetable oil; 2 tablespoons sugar; 2 tablespoons vinegar; 2 tablespoons salt.
Cooking method:
1. Wash the tomatoes, cut into slices, and place in a prepared jar. Place sliced onion and garlic slices on top.
2.For the marinade, boil water with vegetable oil, sugar, salt and vinegar. Pour boiling marinade over the tomatoes, sterilize for 20-25 minutes, and roll up.
TOMATO HALVES
Products:
For a 3 liter bike: large tomatoes oval shape with dense pulp; carrot; Bell pepper; hot pepper; garlic; umbrellas and dill stems; horseradish leaves and root; black and allspice peas.
For the marinade: for one 3-liter jar - 2 tablespoons of 9% vinegar; 2 tablespoons sugar; 2 tablespoons salt.
Cooking method:
1.Wash vegetables and greens, clean and dry. Cut the tomatoes in half. Cut the carrots into thin slices, sweet peppers into slices, and bitter peppers into rings. Cut large cloves of garlic into slices, leave small ones whole. Cut the dill stems, leaves and horseradish root into pieces.
2. Place seasonings at the bottom of a sterile jar (amount of spices to taste). Place the tomato halves, layering with carrots, sweet and bitter peppers, and garlic.
3. Pour boiling water over the vegetables, cover the jar with a lid and let stand for 15-20 minutes. Repeat filling 2 more times.
4.After the third pour, add salt and sugar to the water, bring to a boil, add vinegar. Pour boiling brine over the tomatoes, roll them up and place them in a warm blanket upside down until they cool completely.
TOMATOES WITH GROUND BLACK PEPPER
Products:
For 3-4 liter jars: tomatoes; 3-4 onions; 3-4 cloves of garlic; dill and parsley; ground black pepper.
For the marinade: for 2 liters of water - 3 tablespoons of vegetable oil; 3 tablespoons of 9% vinegar; 7 tablespoons sugar; 2 tablespoons salt.
Cooking method:
1. Wash the tomatoes, cut them in half, sprinkle the cut side with ground black pepper.
2. At the bottom of each sterilized jar, place onion cut into rings, garlic cut into slices, and washed herbs. Place the tomatoes on top, cut side down.
3.For the marinade, boil water with oil, vinegar, sugar and salt.
4. Pour boiling marinade over the tomatoes and cover with lids. Sterilize liter jars for 15-20 minutes. Roll up, turn upside down, wrap until completely cool.
TOMATOES WITH A SPICY NOTE
Products:
For a liter jar: tomatoes; garlic; red hot ground pepper; 1 teaspoon vegetable oil.
For the brine: for 1 liter of water - 1/4 teaspoon of citric acid; 2 tablespoons salt.
Cooking method:
1. Cut medium-sized tomatoes in half, but not all the way. Sprinkle one half with garlic passed through a press, the other with hot pepper. We connect the halves, place them tightly in a jar, after pouring 1 teaspoon of vegetable oil into it.
2. Boil brine from water and salt. Pour brine over the tomatoes, add lemon, and roll up. Then wrap it well and leave until completely cooled.
TOMATOES WITH PEPPER AND CELERY
Products:
For a 3-liter jar: 1 kg of tomatoes (cream); 500 grams of sweet pepper; 1-2 heads of garlic; 1 bunch of celery greens.
For the marinade: for 2 liters of water - 8 tablespoons of sugar; 1/2 cup vinegar; 2 tablespoons salt.
Cooking method:
1. Wash the tomatoes, prick them with a fork, cut out the stalk, and place a clove of garlic in the cutout area. Remove seeds from sweet peppers and cut into strips. Chop the celery greens.
2. Place half of the celery on the bottom of a sterilized jar, then layer it in layers: tomatoes, bell peppers, tomatoes, peppers, herbs.
3. Boil the marinade from water, sugar and salt, cool it a little, pour over the tomatoes, leave for 10-15 minutes. Then drain the marinade, boil, add vinegar, pour over the tomatoes again, and roll up. Store in a cool place.
TOMATOES WITH CHERRY PEARL AND CELERY
Products:
For a 3-liter jar: tomatoes, 10-15 cherry plums, 2 celery stalks, 1/2 carrots, 1 sweet pepper, 1 onion, 2-3 slices of hot pepper.
For the brine: water; 6 tablespoons sugar; 1 tablespoon of salt (heaped).
Cooking method:
1.Cut celery stalks into slices, carrots into slices, sweet peppers and onions into quarters.
2. Place prepared vegetables, tomatoes, cherry plums, and hot pepper slices into a sterilized jar. Pour boiling water over and leave for 20 minutes.
3.Pour the water into a saucepan, add salt and sugar, and bring to a boil. Pour boiling marinade over the tomatoes and roll up. Wrap the jar in a blanket until it cools.
Advice: The brine turns out so tasty with a slight sourness that even children can drink it. Cherry plum can be replaced with grapes or small tkemali cream.
TOMATOES WITH GRAPES and PEPPER
Products:
For 1 kg of tomatoes: 1 bunch of grapes; 1 sweet pepper; 1 hot pepper; 3 cloves of garlic; 2 bay leaves; 5 black currant leaves; 4 cherry leaves; 1 horseradish leaf; 4 black peppercorns; parsley and dill; 1 tablespoon sugar; 1 tablespoon salt.
Cooking method:
1. Place the garlic and all the spices in a sterilized jar. Place tomatoes mixed with grapes, chopped sweet and bitter peppers on top. Pour boiling water over it and leave for 20 minutes.
2.Then drain the water, add sugar and salt, boil, pour over the tomatoes again and roll up.
TOMATOES WITH DRIED HERBS
Products:
For a 3-liter jar: tomatoes; onion; garlic.
For the marinade: water; 1 tablespoon vegetable oil; 1 tablespoon of 9% vinegar; 4-5 black peppercorns; 2-3 bay leaves; 1 clove; 1/2 teaspoon of dried herb mixture (oregano, basil, cilantro); 1/4 teaspoon red hot ground pepper; 2 tablespoons sugar; 2 tablespoons salt.
Cooking method:
1.Cut tomatoes and onions into large slices, garlic into slices. Place in layers in a prepared jar, filling to the very top. Pour boiling water over the tomatoes and leave for 15-20 minutes.
2.Pour the water into a saucepan, add spices, herbs, sugar, salt, oil and vinegar. Boil for 10 minutes.
3. Pour boiling marinade over the tomatoes and roll up.
SWEET TOMATOES WITH BASIL
Products:
For a 3-liter jar: tomatoes; 2 branches purple basil; 1 teaspoon citric acid; 6.5 tablespoons of sugar; 1.5 tablespoons of salt.
Cooking method:
1. Place a sprig of basil at the bottom of a sterilized jar and fill it with washed tomatoes. Add sugar, salt, lemon, cover the tomatoes with a sprig of basil, and pour boiling water over them.
2. Place the filled jar in hot water to sterilize. Sterilize from the moment of boiling for 10-15 minutes. Roll up.
SIMPLE SALTED TOMATOES
Products:
For a 3-liter jar: tomatoes; parsley and dill; 4-5 peppercorns; 2 teaspoons mustard seeds; bay leaf and garlic if desired; 1 teaspoon citric acid.
For filling: 0.8 liters of water; 2-3 tablespoons of sugar (without a slide); 1 tablespoon of salt (heaped).
Cooking method:
1. Wash the tomatoes and pierce them on both sides.
2. Place dill, parsley, peppercorns, mustard seeds, bay leaf and garlic in a sterilized jar. Then add the tomatoes.
3. Boil brine from water, sugar and salt and pour over the tomatoes. Let it sit, then drain the filling. Boil again and pour over the tomatoes. Add citric acid, roll up and leave under the “fur coat” until it cools.
TOMATOES in TOMATO
Products:
For two 3-liter jars: tomatoes; 6-8 peppercorns; bay leaf and garlic if desired.
For filling: for 3 liters of tomato - 3 tablespoons of sugar; 3 tablespoons salt; 3 teaspoons of vinegar essence.
Cooking method:
1. Wash the tomatoes and put them in jars.
2. Boil water and pour boiling water over the prepared tomatoes. Cover the jars with lids. Leave for 15-20 minutes. Then drain the water. Add black peppercorns, bay leaf and garlic.
3. Prepare the filling. Add salt, sugar, vinegar to boiling tomatoes, boil for several minutes.
4.Pour the tomatoes over the tomatoes and roll up. Cover the jars with a blanket and leave overnight until completely cool.
TOMATOES ARE AMAZING
Products:
For a 3-liter jar: tomatoes; vinegar.
For filling: 2.5 liters tomato juice puree- 2 tablespoons of salt; 4 tablespoons sugar; 1/4 cup finely chopped garlic; 1/4 cup grated horseradish; 250 grams of sweet pepper.
Cooking method>:
1. Select tomatoes of medium ripeness, wash them, and put them in a jar.
2. Wash the overripe tomatoes and pass them through a meat grinder. Add salt and sugar to the resulting pureed juice, stir and put on fire. Bring to a boil and immediately add garlic, horseradish and minced sweet pepper.
3.Hot vegetable mixture Fill the jars with tomatoes, pour in vinegar (for a 3-liter jar - 1 tablespoon of 9% vinegar), cover the jars with lids and set to sterilize for 20 minutes. Then immediately roll it up.
Advice: Tomatoes can be poured with boiling water twice, and a third time with hot tomato juice. Then roll up the jars and wrap them well until they cool completely.
TOMATOES IN OLIVE OIL
Products:
Cream for 1.5 kg of tomatoes: refined olive oil; 3-4 cloves of garlic; 1 small bunch of oregano; 20 black peppercorns; a large pinch of dry basil; salt.
Cooking method:
1. In a mortar, grind the chopped garlic with oregano, peppercorns, basil and a pinch of salt.
2. Cut the tomatoes in half, remove the pulp and seeds. Place in a single layer, cut side up, in deep baking tray. Sprinkle the mashed mixture on top, pour in olive oil so that the tomatoes are 2/3 immersed in the oil. Bake for about 3 hours in the oven at 190°C.
3.Then put the tomatoes in a jar, pour in the oil in which they simmered. Store in the refrigerator.
TOMATOES IN THEIR OWN JUICE with TABASCO SAUCE
Products:
For a liter jar: 1.5 kg of tomatoes (cream); 1 stalk of celery; 5 sprigs of dill and parsley; 3-4 drops of Tabasco sauce; 6 black peppercorns; 1 tablespoon sugar; 1 tablespoon salt.
Cooking method:
1. Place the tomatoes in boiling water, then place them in a colander and remove the skins. We put some of the tomatoes in a jar, cut the rest in half, remove the seeds, and finely chop the pulp.
2. Place the chopped tomato pulp in a saucepan and, stirring, bring to a boil. Add chopped celery, chopped herbs, Tabasco, sugar, salt and peppercorns. Cook over low heat for 10 minutes. We rub the hot mass through a sieve and bring to a boil again.
3. Pour the prepared sauce over the tomatoes (if there is not enough sauce, add boiling water to the jars), cover with a lid, and sterilize for 15 minutes. Then we roll it up, cool it, and store it in a cool place.
TOMATOES IN JACKET WITH HORSERADISH
Products:
For four 3-liter jars: tomatoes; 10 sweet peppers; 1-2 pods of hot pepper; 1 horseradish root; 2 heads of garlic.
For the marinade: for 5 liters of water - 400 grams of sugar; 400 grams of 9% vinegar; 200 grams of salt.
Cooking method:
1. Peel sweet and bitter peppers, horseradish and garlic, pass through a meat grinder.
2. Prepare the marinade. Boil water with sugar, salt and vinegar. Add the chopped vegetables, cook for 10 minutes.
3. While the marinade is boiling, place the washed tomatoes in sterilized jars and pour boiling water over them twice. Then drain the water, pour in the marinade, and roll up.
TOMATOES IN RED WINE
Products:
For a 3-liter jar: 2 kg of small dark red tomatoes; 1 bottle of dry red wine; 150-200 grams of honey; 1 tablespoon salt.
Cooking method:
1. We prick the tomatoes from the stem side and place them in a sterilized jar.
2. For the marinade, boil 1/2 liter of water, add salt, honey and wine.
3. Pour boiling marinade over the tomatoes and roll up.
TOMATOES WITH STUFFED PEPPERS
Products:
For a 3-liter jar: about 1.5 kg of tomatoes; 3 small sweet peppers; 10-15 cloves of garlic; 1 horseradish root; 1 small hot pepper; dill with umbrellas; several pieces of cloves and allspice.
For filling: about 1.5 liters of water; 2 tablespoons of salt with top; 4 tablespoons sugar; 1 teaspoon citric acid; 1 tablespoon of vodka or alcohol.
Cooking method:
1. Wash the sweet pepper, remove the center with the seeds and put 3-4 cloves of garlic inside.
2. At the bottom of the prepared jar we place horseradish root, shaved with a knife, seedless hot pepper, dill, cloves and allspice peas.
3. Wash the tomatoes, prick them with a fork at the stem, put them in a jar with spices, and place peppers stuffed with garlic between them (with the opening facing up). Place an umbrella of dill on top.
4. Fill the jar 3 times: the first 2 times - with boiling water, holding for 5-7 minutes. Then add salt, sugar, citric acid to the drained water, bring everything to a boil, pour in the tomatoes, pour a spoonful of vodka (alcohol) under the lid. We roll up the jars, turn them over, cover them with a blanket and leave them overnight.
HIGH CLASS GREEN TOMATOES
Products:
For a 3-liter jar: green tomatoes; 1 teaspoon of vinegar essence; 3 tablespoons sugar; 2 tablespoons salt.
For filling: horseradish; parsley and dill; garlic.
Cooking method:
1. For the filling, peel the horseradish and mince it, chop the garlic, finely chop the greens. Connect everything.
2. Cut the tomatoes halfway. Place the filling into the cut.
3.Pour sugar and salt into the bottom of the jars and place the tomatoes. Pour boiling water, cover with lids and sterilize for 30 minutes. Before rolling up the jars, pour in the vinegar essence. Insulate until completely cool.
TOMATO CAVIAR
Products:
For 3 kg of tomatoes: 1 kg of sweet pepper; 1-1.5 kg of carrots; 3 heads of garlic; 1 pod hot pepper; 1 glass of vegetable oil; 1 cup of sugar; 1 tablespoon vinegar; 4 tablespoons salt.
Cooking method:
1. Tomatoes, seeded sweet peppers and carrots are separately passed through a meat grinder.
2.Pour the tomato mass into a saucepan and cook for 40-50 minutes. Add vegetable oil, sugar, salt, vinegar, pressed garlic and chopped hot pepper. Cook for another 10 minutes. Then add bell peppers and carrots and cook for about 30 minutes.
3. Pack hot caviar into sterilized jars and roll up.
TOMATO JAM
Products:
For 3 kg of tomatoes: 300 grams of celery (roots and leaves); 300 grams of parsley (roots and leaves); 300 grams of leeks; 7 sweet peppers; 1 cup peeled garlic cloves; 1 pod of red hot pepper; 8 tablespoons of 9% vinegar (or 1 tablespoon of vinegar essence); 1 cup of sugar; 1 tablespoon ground black pepper; 1/2 cup salt.
Cooking method:
1. We clean the vegetables, wash them, and pass them through a meat grinder.
2.Add sugar, salt, ground black pepper and cook for 40 minutes.
3. Add vinegar and cook for another 10 minutes. Pack the jam into sterilized jars and roll up.
DRIED TOMATOES WITH SPICY HERBS
Products:
For 1.5 kg of tomatoes: 1 bunch each of parsley and basil; 3/4 cup vegetable oil; 1 clove of garlic; ground black pepper; 1-2 teaspoons salt.
Cooking method:
1. Wash the tomatoes and cut them in half. Finely chop the greens.
2. Cover a baking sheet with foil and grease generously with vegetable oil. Place the tomato halves cut side down on the foil. Sprinkle with salt, ground pepper and herbs, being careful not to scatter the herbs on the baking sheet, otherwise they will burn. Place the baking sheet in the oven. Dry the tomatoes for 2-3 hours at 100-150°C.
3.Then turn off the oven and leave the tomatoes in it overnight.
4. Place a cut clove of garlic at the bottom of a sterilized small jar. Then lay it tightly Sun-dried tomatoes, pour in refined vegetable oil, close the lid. Store in the refrigerator.
Advice: Tomatoes for this preparation should be taken small, with dense pulp. After processing, they can be chewed as dried fruits or added to various first and second courses.
Bon appetit!!!
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