Select only the most ripe tomatoes, the color of the finished product directly depends on this. If you have a choice, give preference to fleshy and non-acidic varieties, then the juice with pulp will be thicker and more concentrated.
Rinse the tomatoes, remove the damaged areas and the stalk. Then cut the tomatoes into several pieces so that they can fit into the meat grinder compartment.
Next, pass the tomatoes through a meat grinder with a fine grate. In order to make the tomato at home more uniform in composition, we recommend that you additionally rub the tomato mass through a fine sieve. But then keep in mind that most of the useful fiber will go to waste.
You can also chop tomatoes with a blender.
For cooking, you will need a large pot. Pour the ground tomato mass into the dishes of your choice. We put on the fire and bring the mass to a boil. Then, reducing the heat to a minimum, boil the tomato mass for 20 minutes. This is a necessary minimum of time, in this case the tomato will turn out in the form of a drink. Pasta should be boiled much longer, or additionally thrown back through a fine sieve. Stir the sauce occasionally and skim off any foam that forms. For flavor, you can add spices and peppercorns. Salt or sugar can also be used at this stage. But I don't do it at all.
Pour the homemade tomato into sterilized jars or bottles and seal tightly with a wrench or screw caps. Lids should be well boiled. Store homemade tomato in a cool place.
You probably noticed that only tomatoes were included in our composition. But this is a matter of taste, you can also use salt, various seasonings, while you diversify the tomato, which will already become a sauce for gravy.
Stock up on vitamins for the future and eat deliciously!
Sincerely, Anyuta.
Thanks to my mom for the recipe and photos.
If you like to make preparations from vegetables for the winter, then be sure to pay attention to tomatoes. These wonderful vegetables can be salted and pickled separately (both green and red), can be added to assorted vegetable rolls, and you can also prepare tomato juice at home in salads, lecho, adjika. There are so many recipes for winter preparations from tomatoes that you can list them for a very long time. Better not waste time, but start preparing delicious tomato rolls for the future. The simple and detailed recipes with step-by-step photos collected in this collection will help you, whether you are a beginner or already a home canning pro.
Selected recipes for harvesting tomatoes for the winter
The best tomato recipes with photos
The last notes
The spicy zucchini salad prepared today is a delicious homemade preparation that is easy to prepare and accessible to everyone. To prepare it for the winter, you do not need much time. Zucchini salad has a sharp and, at the same time, delicately sweet taste.
Summer has come, in the gardens and on the shelves seasonal vegetables appear in large quantities and at an affordable price. From about mid-July, summer residents begin to ripen tomatoes. If the harvest is successful and there are a lot of tomatoes, then you can prepare a delicious homemade tomato for the winter from them.
I make such a blank every year and will be happy to tell you my proven and simple way. I am posting the recipe with step by step photos for anyone who wants to help.
To make a homemade tomato we need:
- tomatoes;
- salt;
- pepper.
How to cook a tomato for the winter at home
First, you need to wash and sort out the tomatoes. We do not need black or rotten barrels in a tomato. Therefore, we cut out such places, and the good part needs to be cut. What size to make the pieces does not matter, as we do it for our convenience in the future.
So, we have three ways to turn tomatoes into a liquid.
1 way - juicer.
2 way - meat grinder.
3 way - combine.
It is more convenient for me to use a combine with a nozzle in the form of sharp knives.
This method seems to me the fastest and most convenient, but you choose. The method of grinding does not greatly affect the final result.
Having turned all the tomatoes into a tomato, pour it into a saucepan in which it will be cooked.
Salt, pepper it to taste and put on a small fire. Be careful, as soon as the tomato boils, it can “run away”. You need to cook homemade tomato over low heat for at least 30-40 minutes after boiling.
While the tomato is cooking, you need jars and lids.
The boiled tomato is carefully poured into clean jars.
We roll up full jars with clean lids and wrap them up for further cooling. As soon as our homemade tomato has cooled down, we need to put it in a cool place for storage.
Despite the fact that the recipe seems to be elementary, the tomato turns out incredibly tasty. It can be added to a soup fryer, stewed in it like a sauce, or it can be diluted with water and drunk like tomato juice. And I even eat okroshka with homemade tomato, pour it instead of kvass. 😉 In general, there is a lot of room for culinary fantasies, but the most important thing is that everything is natural. Enjoy your meal.
0:81 0:85 0:95We will need:
0:131Tomatoes (cherry or regular) - how much will go in on the shoulders of the jar;
Horseradish leaves - or a piece of root - 3-4 cm;
Black peppercorns - 4-5 pieces;
Bay leaf - 1 piece;
Dill umbrella - 1-3 pieces;
Leaves of currant and cherry - 3-5 pieces;
Garlic - 2-3 cloves;
You can add hot pepper to your taste.
Marinade: per 1 liter of water
Salt - 4 teaspoons (a little less than 1 tablespoon);
Sugar - 2 tablespoons
Vinegar is taken based on the volume of the jar. For a liter jar of tomatoes - 1 teaspoon of 9% vinegar, for a three-liter jar - 1 tablespoon of 9% vinegar.
Cooking:
Put spices in each sterilized jar: garlic, herbs, pepper. Then put the tomatoes (shoulder-deep).
Then, pour the first time with boiling marinade. Let stand for 10-15 minutes so that you can take the jars with your hands. Pour the marinade back into the saucepan and bring to a boil. Pour a second time. Let stand for 5 minutes. Drain. Boil. Pour a third time. Add vinegar. Close with lids.
Send the rolled cans of tomatoes to cool, turning them upside down and wrapping them in warm rags until the morning. Store marinated tomatoes at room temperature in a dry and dark place until the next harvest or longer.
0:402 0:412Tomatoes for the winter "Spicy halves"
0:500
I have never eaten such delicious tomatoes. I asked my sister for a recipe for tomato halves for the winter and I will share it with you. This recipe uses hard cream. And you can also twist small brown tomatoes.
Products
For a 1 liter jar:
Tomatoes - 700-800 g
Bay leaf - 3 pcs.
Peppercorns - 6 pcs.
Parsley greens - 2-3 sprigs
Garlic - 3 cloves
Vegetable oil - 3 tbsp. spoons
Small onion (optional) - 1 pc.
Hot pepper - 1 piece (1-2 cm)
For pouring (for 7-8 liter cans):
Water - 2.5 l
Sugar - 2 cups
Salt - 3 tbsp. spoons
Vinegar 9% - 1 cup
Cooking:
Prepare vegetables, peel garlic. If you add onions, then peel, wash, cut into half rings.
Sort the tomatoes, wash, cut into halves, cut the stem.
Wash the parsley.
At the bottom of the sterilized jars, put the onion in half rings (optional), 3 cloves of garlic, 3 bay leaves, a couple of parsley sprigs, 6 peppercorns, a piece of hot pepper, pour vegetable oil.
Then put tightly prepared tomato halves in a jar (cut down).
So prepare all banks.
Marinade:
To do this, pour water into the pan, add sugar and salt. Put on fire. Boil. Boil 5 minutes. Add vinegar. Mix. Boil.
Pour marinade over tomatoes. Cover with lids.
Place the jars in a container for sterilization. Fill jars up to the shoulders with water. Boil. Sterilize jars for 10 minutes.
Roll up the lids on the tomatoes.
Turn the jars upside down. Cover with a blanket until completely cool.
Tomato halves are ready for the winter.
1:39011:9
Tomatoes with zucchini for the winter.
1:80
We will need:
2:6332 kg tomato - small, strong, preferably slightly brown.
1.5 kg of zucchini.
Water for volume difference. Well, as usual: 50 grams of sugar; 50 gr of rock salt; 50 g of vinegar 6%; cherry leaf; horseradish leaf; 2 leaves of laurel; 4 cloves of garlic; hot pepper; 3-4 pieces of allspice; half a sweet pepper; dill.
2:1164 2:1174Cooking method:
Cut the zucchini into rings, cutting out the seeds. Insert the tomatoes tightly into the rings - you will get products similar to Saturn.
In a sterilized jar, put greens on the bottom and lower (tightly) Saturns.
Fill the jar with boiling water, wait 10-15 minutes, then drain the water. So we repeat 2 times. For the third time, boil the brine with sugar and salt, at the end add vinegar. Pour the brine into a jar and roll up the lids. We turn over the bank. Ready. It looks both extravagant and appetizing.
2:9
Green tomatoes in adjika for the winter
2:88 3:593 3:603I make adjika very spicy. This salad is also very spicy, but despite this, it is eaten very quickly. Even children like it.
3:836 3:846We will need:
Green tomatoes - 3.5-4 kg
Parsley greens - 1 bunch
Dill greens - 1 bunch
For adjika:
Sweet pepper - 500 g
Red hot pepper - 200 g
Garlic - 300 g
Red tomatoes - 500 g
Khmeli-suneli - 50 g
Salt - 150 g
Vegetable oil - 50 g
Cooking:
Let's prepare adjika. We pass everything through a meat grinder. If desired, you can soften adjika with carrots or apples, reduce the amount of hot pepper and garlic.
Washed green tomatoes cut into halves (small) or quarters (large).
Mix the tomatoes with adjika and simmer them over medium heat, stirring occasionally.
Prepare jars and lids. They must be clean and sterilized.
Simmer until boiling. Then another 20 minutes over low heat, stirring. Add chopped greens - parsley and dill - and simmer for another minute.
Then we put the hot salad into jars and roll up the lids. Wrap the jars until completely cool.
3:685 3:695Tomatoes with cucumbers for the winter
3:763
For a 3-liter jar we need:
4:13511.5 liters of water,
4:13733 tablespoons of salt without a slide,
4:14223 tablespoons of sugar
4:14774 tablespoons of vinegar.
4:1512 4:142 sweet peppers, sliced
4:691 whole hot pepper
4:112horseradish leaves, blackcurrant leaves, bay leaf,
4:213onion 1 head.
4:241 4:251Cooking:
4:284Put tomatoes, cucumbers with spices and greens in a jar.
4:386Pour 2 times with marinade, for the third time roll up the lids.
4:501I hold for about 10 minutes, drain, pour boiling marinade again.
4:630 4:640Tomato slices for the winter
4:705
For a 1 liter jar we need:
5:12752-3 cloves of garlic
5:13101-2 bay leaves (who loves),
5:13735 black peppercorns,
5:1427carnation 1 bud (who loves)
5:14801 onion (rings)
5:15231 spoon of vegetable oil.
5:54 5:64For the marinade: for 1 liter of water we need:
5:1541 st. spoons of salt
5:1883 art. spoons of sugar.
5:226 5:236Cooking:
5:269Arrange vegetables in 1-liter jars, pour 8 teaspoons of 9% vinegar into each, pour boiling marinade, and sterilize for 10-15 minutes. liter jar.
5:521 5:531Korean-style tomatoes with pepper for the winter
5:617
We will need:
tomatoes 2 kg
carrots 4 pieces
bell peppers of different colors 5 pieces
table vinegar (9%) 100 ml
vegetable oil 100 ml
garlic 5 cloves
ground chili pepper 1 tbsp. spoon or 1 hot pepper
salt 2 tbsp. spoons
granulated sugar 100 grams
fresh parsley, dill, cilantro, horseradish root and leaf
6:9
Cooking:
Grind carrots, bell peppers and garlic with a blender or pass through a meat grinder. But carrots can also be grated for Korean carrots, I like it better. In the resulting mixture of vegetables, add sugar, salt, ground chili or pepper without seeds, vegetable oil, vinegar and mix thoroughly, preferably until sugar and salt are completely dissolved.
We wash the greens thoroughly and then cut them very finely.
We cut the tomatoes into quarters, but if your tomatoes are plum-shaped and small, then you can cut them with a knife into two equal parts.
At the bottom of the jar we cut the root and a leaf of horseradish, then put the halves of the tomatoes in pre-sterilized jars, lay out a layer of tomatoes cut up, then a layer of ground vegetables, and then put the greens. And so on until the end until the ingredients run out.
6:1622Then we sterilize the jars with tomatoes for 15 minutes (depending on the size of the jars). I always try the lid with my hand, if it gets very hot and it’s impossible to hold my hand, then all the vegetables have warmed up and you can roll them up with lids, this method has never let me down.
We turn the rolled cans upside down, wrap them up and leave to stand for five hours.
Tomatoes according to the same recipe can be left for a day in the kitchen, closed with nylon lids, and then put in the refrigerator and after 3-4 days they will be ready for use. But they won't keep for long.
6:1007 6:1017Korean-style green tomatoes with hot peppers for the winter
6:1131
7:9
You can use both green and brown tomatoes in this recipe.
7:137 7:147We will need:
green tomatoes one kilogram
sweet bell pepper 2-3 pcs.
sunflower or olive oil 50 ml
vinegar 9% 50 ml
7 garlic cloves
salt tablespoon
50 grams of sugar
dill and parsley, celery greens
red hot chili pepper 2
Cooking:
Finely chop the dill and parsley. Wash the tomatoes and cut them into small pieces. Rinse the sweet pepper, remove the core with seeds and cut into strips. Cut spicy into small pieces.
Peel the garlic, chop or chop in the garlic press. Now all products should be mixed with salt, sugar, vinegar and sunflower or olive oil. Arrange in jars and cover with nylon lids. Leave for a day in a warm place, and then, when they settle, you need to tamp them down, spread one jar over a little bit of everything so that the jars are all full and the tomatoes are all in juice. But if the juice is still not enough, make a filling of 2 liters of water, half a glass of salt, 1 cup of sugar and 250 grams of vinegar and add to your jars, then put on sterilization. The same recipe can be used for ripe tomatoes, but less spayed.
If you want to prepare such tomatoes for the winter, add a little more vinegar, per 20 grams, than in the recipe. Arrange in jars so that the tomatoes are completely in the juice. Sterilize liter jars 40 minutes after boiling water.
7:417And our cooked gluttonous tomatoes can be put in the refrigerator, closed with airtight lids. You can try again in a week. But I must assure you that these tomatoes do not withstand the prescribed 7 days until ready. Starting from the third day, a path is trodden to the refrigerator. Clap, slam the door ... You say to yourself: "Well, one more and I'm leaving." But... The lock should be hung on the refrigerator! Big, big!
7:1156 7:1166Green tomato salad for the winter
7:1243
8:9
We will need:
Green tomatoes 3.5 kg,
pepper 1.5 kg,
onion 1 kg,
2/3 cup sand
1 glass of vegetable oil,
3 tbsp salt
8-10 peas of allspice,
5-6 bay leaves,
0.5 cup 9% vinegar.
You can add 1 kg of carrots to this recipe (but this is not for everyone).
8:491 8:501Cooking:
Chop tomatoes, peppers, onions and put in a deep bowl, add sugar, salt, vegetable oil, spices and put on fire.
After boiling, boil for another 5-6 minutes, pour in the vinegar and stir, and then arrange in jars, roll up the lids.
I cook such a salad for the winter, and just eat it hot or cold, i.e. “options are possible” If I cook to eat right away, I add salt, sugar to taste and do not add vinegar. We eat such a salad and as a side dish for meat.
Fried tomatoes for the winter
9:72
For a liter jar we need:
Tomatoes
garlic - 3 cloves
salt - 1 teaspoon + a third of a teaspoon
sugar - 3 tablespoons
vinegar 9 percent - 3 tablespoons
boiling water
Cooking
Tomatoes should be washed and fried in vegetable oil. Cover while frying.
11:9
We put salt, sugar, vinegar in a sterilized jar (at the bottom 2 tablespoons and on top 1 tablespoon).
Pack hot tomatoes tightly. We also put finely chopped garlic in it. Fill to the top with boiling water and roll up the lids. Wrap until cool.
Tomatoes in any form are always a holiday on the table. Nature endowed them with a pleasant shape, bright, cheerful color, excellent texture, freshness and, of course, excellent taste. Tomatoes are good both on their own and as part of complex dishes, such as salads and stews. And during the winter meal, tomatoes always remind you of summer. They are loved by everyone - both home and guests. And therefore, a rare housewife denies herself the pleasure in a season when there are a lot of vegetables, to cook something from tomatoes for the future.
At home, it is not difficult to make salted or pickled tomatoes, make excellent pasta or juice from them. And experienced housewives, for sure, know many of these. We offer unusual step-by-step recipes for original ways of canning tomatoes. This is a great opportunity to expand your culinary experience and delight family and friends during the winter feast.
It is always very interesting to diversify traditional recipes with new approaches and solutions. For the original taste of honey salting, we need ripe tomatoes, parsley, fresh garlic and marinade. For him, 1 liter. water put 2 tbsp. tablespoons of salt and 1.5-2 tbsp. spoons of honey.
Tomatoes are washed and their stems are cut out. Garlic and parsley are finely chopped and with this mixture they begin a hole in the tomatoes, formed after the removal of the stalks. All the parts necessary for the marinade are combined and brought to a boil. Ready tomatoes are placed in sterilized jars and poured with boiled marinade. Then you should wait 10 minutes, carefully drain the marinade, boil it again and refill the jars. After that, blanks with tomatoes can be closed with lids.
The taste of tomatoes stuffed with garlic and herbs will appeal to lovers of spicy snacks. And the delicate taste and aroma of honey will make such a preparation a favorite at home for dinner.
Salted tomatoes with apples
Tomatoes are very convenient to preserve with other vegetables, fruits and berries. They go well with cucumbers, carrots, beets, gooseberries, plums and grapes. Well, and, of course, tomatoes and apples perfectly complement each other. Only apples for such pickling are better to choose more solid and sour in taste. You will also need a few cloves of garlic, fresh or dry dill sprigs, bay leaves, allspice, cloves and marinade. For him, take 1 tbsp. a spoonful of salt and sugar with a slide for every 1.25 liters of water. Apples for canning can be cut into pieces and core removed or left whole - at the discretion of the hostess.
At the bottom of the jars, all the spices are first laid, and then in layers - tomatoes and apples to the very top. For 5-10 minutes, the contents are poured with boiled water. Then it is drained and the jars are filled to the neck so that the contents overflow with boiled marinade. And immediately seal with lids. After that, the jars are turned over, wrapped in a blanket or towel and allowed to cool.
Green tomato salad with vegetables
It often happens that in the summer in the hands of the hostess there are many different vegetables at the same time. From them and green tomatoes you can cook a beautiful and tasty assorted salad for the winter. To do this, use sweet peppers, onions and carrots. You can also add sour apples. In addition, you will need garlic, coriander, bay leaf, allspice and peppercorns.
Coarsely cut vegetables for salad. Carrots - in circles, onions - in half rings, peppers - in strips. Then the tomatoes and chopped apples (so as not to darken) are mixed, salted and allowed to stand for 40 minutes. At this time, garlic, spices and herbs are placed at the bottom of the jars. After that, the rest of the chopped vegetables are added to the green tomatoes and apples, everything is mixed and the jars are filled with the vegetable mixture. At the same time, they need to be shaken slightly so that the vegetables in the jars are a little compacted. You should not specifically squeeze the vegetable mixture with a spoon or hands, otherwise the vegetables will lose their shape and there will be no room for the marinade.
Salt and sugar are added to boiled water (at the rate of 1.5 tablespoons with a slide per 1 liter) and 100 g of apple or ordinary vinegar. Pour hot marinade over jars of tomato salad to the very top and close them with lids.
Jellied tomatoes
By making preparations for the winter, you can get both canned vegetables and delicious jelly at the same time. To do this, in addition to ripe tomatoes, use gelatin (1.5 tablespoons), as well as 100 g of vinegar, salt and sugar (1.5 tablespoons each) and 1 liter of water.
Gelatin is diluted in a small amount of cold water and allowed to swell. Tomatoes are cut into halves. Parsley, bay leaf, peeled garlic cloves, coriander, allspice and peppercorns are placed at the bottom of the jars. If desired, you can also put currant leaves, cherries, horseradish and dill sprigs with umbrellas here. It all depends on the aroma that you want to give to canned foods. Tomatoes are placed on top of the greens in a jar, placing them cut-side down.
The swollen gelatin is introduced into hot water and allowed to boil. Add salt, sugar and vinegar there, stir and bring to a boil again. The resulting marinade with gelatin is filled with jars of tomatoes to the very top and sealed with lids. In winter, before serving, a jar of gelled tomatoes must be placed in the refrigerator for a couple of hours.
Inna will tell you about another option for homemade tomatoes in jelly in her video.
Tomatoes in wine
Tomatoes acquire a completely unusual taste and color in wine filling. For this type of canning, not very large tomatoes of the "Cream" and "Black Prince" varieties are well suited.
To prepare a fragrant preparation, greens and spices are first placed on the bottom of the jar.
Wine pouring for tomatoes is prepared from a mixture of ordinary canning marinade and dry red wine in a ratio of one to one. The composition of the marinade is traditional: for 1 liter of water, 1.5 tablespoons of salt with a slide, 1.5 (or 2) tablespoons of sugar and 100 g of vinegar. The wine is poured into the boiled marinade and not boiled.
A jar of tomatoes, herbs and spices is poured with a mixture of wine and marinade, the jars with covered lids are kept in a saucepan with water at a temperature of + 90 ° C for 10-15 minutes (not boiling), and then they are corked with lids. In winter, when the tomatoes are eaten, the remaining wine filling can be used to stew meat or make a fragrant spicy sauce.
tomato sauce
This recipe, for sure, will appeal to everyone who likes the taste of tomatoes after cooking. To prepare the gravy, you will need 3 kg of ripe tomatoes, 1 kg of onions, 0.2 l of refined vegetable oil, 100 g of sugar, 4 tbsp. tablespoons salt and 1/2 teaspoon ground red pepper.
The onions are peeled and cut into strips, and the tomatoes into slices. Vegetable oil is poured into the pan and the onions are stewed on it for about half an hour. Then tomatoes, sugar, salt and red pepper are added to the onion. Everything is thoroughly mixed and brought to a boil. If desired, you can interrupt with a blender. On low heat, the gravy is boiled for another 15 minutes, not forgetting to stir from time to time so that it cooks evenly and does not burn.
For canning, jars and lids are washed and sterilized in advance. Hot gravy is laid out in jars to the very top. Roll up the lids, turn the jars over, cover them with a blanket and let them cool.
Tomato sauce is versatile. Such a sour additive will favorably shade the taste of meat and poultry. In addition, it is great for fish dishes, cereals, pasta and potatoes.
The Secrets of Canning Tomatoes
- For homemade preparations for the winter, it is best to use not overripe tomatoes with dense pulp. The skin of such fruits will not burst during canning.
- Whole fruits before filling with marinade must be pierced from the side of the stem with a toothpick or a pointed wooden stick. It will also prevent the skin from cracking.
- If we decide to preserve several cans, then we always need to know how much marinade will have to be prepared. How to determine how much marinade is required per jar? To do this, in a jar with already laid spices and tomatoes, you need to pour water to the top, and then drain it and measure the resulting volume. We multiply it by the number of cans and get the required amount of marinade. For a liter jar filled with fruits, you need 0.25-0.3 liters of liquid.
- Tomatoes are delicate vegetables. To keep their shape, elastic texture and, if possible, useful vitamins, you do not need to sterilize the jars for a long time in water. For canned tomatoes, it is better to wash the jars in advance and sterilize them under steam or in a dry version - in a preheated oven. Then the contents will need to be poured with boiling water for 5-10 minutes, and then, draining it, with boiled marinade. Or, pour boiled marinade over vegetables in a jar twice. This will be enough for sterilization before closing the jars with lids.
- It is good to add a lot of greens to the tomato - parsley, dill, mint, celery, horseradish leaves, cherries or apples. Each seasoning gives the homemade preparation a specific flavor. Oak leaves, for example, darken the color of the canned product and add a spicy flavor to the tomatoes. There is an opinion that a lot of greens in canned food is bad, because jars can “explode” from this. In fact, spoilage of canned food does not come from the amount of greens, but from the fact that they were not sterilized well enough, and bacteria remained inside. And these bacteria can be found on greens, and on the tomatoes themselves, and on peppers or bay leaves that have been added inside.
- If you put whole cloves of garlic in a jar of tomatoes, the brine inside remains transparent. If you add chopped garlic, the brine becomes cloudy and there is a high chance that the canned food will deteriorate and “explode”.
- Rock salt is great for making marinades. But, when the brine boils, it is better to strain it through cheesecloth. And then the quality of the marinade will be excellent.
It will not be long before the tomato season ends, and with it the summer. But homemade blanks made for the future, on a frosty winter day, will be a wonderful reminder of the dacha, vacation and summer warmth. You just need to try a little!
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