Tomato season is in full swing. Many are already cursing these red-brown fruits and don’t know what to do with them. Perhaps simply because they don’t know how to cook them correctly? :) If you are one of them or, on the contrary, adore tomato fruits, then this selection will be useful for you.
We chose 7 different recipes, but definitely delicious dishes, the main ingredient of which is tomato.
Crostini with fried tomatoes
2016-05-12 11:50:26
Crostini is a popular Italian appetizer- small pieces of toasted bread that can be cooked with with different fillings and serve with both warm and cold drinks.
Ingredients
- baguette 4 slices
- garlic 1 clove
- grilled or grilled tomatoes
- olive oil
- salt
- fresh leaves basilica 1 handful
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Cooking method
- Heat a grill or grill pan. Toast the bread (about 1 minute on each side). Place on plates and grate with garlic.
- Top each slice of bread with one spoonful of fried tomatoes along with their juice and drizzle with olive oil. Sprinkle with salt and basil.
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Salmorejo (tomato-garlic) cold cream soup)
2016-05-12 11:58:03
Salmorejo is a cold creamy soup made from tomatoes and bread, originally from Cordoba, Andalusia. It appears pinkish-orange in color, similar to gazpacho, but is much thicker due to the addition of bread. Salmorejo's consistency allows it to be used as a dipping sauce.
Ingredients
- slices white bread(one and a half cm thick) 10 pieces.
- tomatoes (chopped) 500 gr
- garlic (chopped) 1 clove
- vinegar 2 tsp.
- salt
- pepper
- egg (hard-boiled and coarsely chopped) 1 PC.
- raw smoked meat (thinly sliced) 50 gr
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Cooking method
- Preheat the oven to 180°C. Bake 4 slices of bread on a baking sheet for 8 minutes or lightly dry them. Cut off the crusts and cut the toast into large cubes.
- In a blender, blend tomatoes, garlic, vinegar and 1/4 cup olive oil until homogeneous mass. Add the diced bread and puree until thickened and creamy. Season with salt and pepper.
- Pour the salmorejo into a deep bowl and place in the refrigerator for 30 minutes to cool the cream soup.
- Heat the frying pan. Toast the remaining 6 slices of bread with butter over high heat. Place the toast on a plate and top with salmorejo. Garnish with egg and slices of raw smoked meat.
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Spaghetti with yellow and green tomatoes
2016-05-12 12:05:09
There are tomatoes different varieties and color, including green and yellow. Using the fruits different color, you can bring variety and beauty to the most regular dishes. By the way, green tomatoes do not cause metabolic disorders in people who cannot eat red fruits due to allergies.
Ingredients
- olive oil 2 tbsp. l.
- garlic (chopped) 4 cloves
- large red onions (chopped) 2 pcs.
- yellow tomatoes(cut into cubes) 500 gr
- ripe green tomatoes (diced) 500 gr
- chopped basil leaves 1/4 cup
- salt
- spaghetti 250 gr
- room temperature unsalted butter or olive oil 2 tbsp. l.
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Cooking method
- Heat oil in a frying pan. Add garlic and sauté until fragrant, about 2 minutes. Add the onion and cook over moderate heat until the onion softens (about 4 minutes).
- In a bowl, combine tomatoes with garlic, onion and basil. Season with salt.
- Add spaghetti to a pot of boiling salted water and cook until al dente, drain and place in a large bowl. Mix well with oil (butter or olive).
- Seasoned tomatoes can be scattered over spaghetti or served separately as a side dish.
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Spicy tomato ketchup
2016-05-12 12:18:08
Do you love ketchups and tomato pastes? Instead of stuffing yourself with incomprehensible ingredients store-bought sauces, try making ketchup at home. Believe me, its taste and quality will surprise and delight you!
Ingredients
- tomatoes (peeled and halved 1 kg
- olive oil 3 tbsp. l.
- thinly sliced onion 1/2 cup
- garlic (chopped) 2 cloves
- red pepper 1/2 tsp.
- salt
- chopped basil leaves 1 tbsp. l.
- chopped mint leaves 1/2 tbsp. l.
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Cooking method
- Scrape out the seed chambers of each tomato and place them in a sieve set over a saucepan or large bowl. Try to get as much juice out of them as possible by pressing a little on them with a spoon or spatula. Coarsely chop the tomatoes and add them to the resulting tomato juice.
- IN large frying pan Heat the oil, add the onion and sauté over moderate heat, stirring, until soft and golden (about 5 minutes). Add garlic and heat for 1 minute.
- Then add tomatoes with juice and ground red pepper to the onions and garlic. Season with salt and simmer, stirring, until thickened, about 20 minutes. Sprinkle basil and mint on top before serving.
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Salmon with stewed tomatoes and hot peppers
2016-05-12 12:24:49
Tomatoes are a source of one of the most powerful antioxidants, lycopene, which reduces the risk of cancer and cardiovascular diseases. Combining lycopene-rich tomatoes with unsaturated fats (in in this case- olive oil and salmon), helps to absorb 4 times more lycopene than when we eat the same tomatoes separately.
Ingredients
- olive oil 6 tbsp. l.
- jalapeño (medium-sized chili pepper), seeded and sliced crosswise 10 pieces.
- ripe tomatoes(coreless and coarsely chopped) 2 kg
- salt
- salmon fillet with skin 2 kg
- freshly ground pepper
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Cooking method
- In a large, deep skillet, heat 6 tablespoons olive oil. Add hot peppers and sauté over moderate heat, without stirring, until softened (about 6 minutes). Using a slotted spoon, transfer the peppers to a plate.
- Place the chopped tomatoes in a saucepan and heat over high heat until they release their juices (about 4 minutes). Use a slotted spoon to transfer the tomato pieces to a large bowl. Boil the tomato juice over high heat until it thickens. This will take about 8 minutes. Then return the tomato pieces to the saucepan and add salt.
- Place salmon fillet coated with olive oil (skin side down) on a preheated grill pan and cover with a lid. Cook until the fish turns pink in the middle. To check readiness, you can pierce the fillet with the tip of a knife. Cooking time is 6-8 minutes, depending on the temperature of the grill pan. Season with salt and pepper.
- Place a spoonful of tomatoes with juice on an elongated dish. Carefully place the salmon fillets onto the tomatoes. If necessary, carefully remove the skin from the fish. Sprinkle the dish with hot pepper on top.
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Warm salad with tomatoes and anchovies
2016-05-12 12:32:59
Warm anchovies in garlic sauce and a fantastic rainbow of juicy tomatoes of different varieties, garnished with pickled red onions and half-boiled eggs.
Ingredients
- olive oil 1/4 cup
- anchovies (chopped) 4 things.
- garlic (chopped) 1 clove
- grated lemon zest 1 tsp.
- medium onion (finely chopped) 1 PC.
- red vinegar 2 tbsp. l.
- eggs 2 pcs.
- tomatoes of different varieties (cut into large slices) 700 gr
- sea salt
- freshly ground pepper
- parsley for decoration
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Cooking method
- In a small frying pan, combine olive oil, anchovies, garlic and lemon zest.
- In a small bowl, toss the red onion and vinegar and let sit for 10 minutes.
- Bring a small saucepan of water to a boil. When the water is boiling, reduce the heat to low and carefully place the eggs into the water. Boil them for 6 minutes. Using a slotted spoon, remove the eggs and submerge them in cold water. Let them cool for a couple of minutes. Peel the eggs.
- Divide the tomatoes among 4 plates. Season them with salt and pepper. Place red onion on top and sprinkle vinegar over everything.
- Fry the anchovies over medium to low heat. Place them on top of the tomatoes. Cut the eggs in half and place one half on each plate. Sprinkle parsley on top and serve immediately.
Tomato preparation is an essential component of the winter meal, which almost no family can do without. - This unique product, the taste of which can be enjoyed all year round. They are used to prepare many appetizers, sauces and even desserts. Tomatoes in own juice, pickled tomatoes, marinated, salted, tomato juice, dried tomatoes, tomato jam is something that can be made quite easily from tomatoes for the winter, following the recipes that we will consider below.
How to dry tomatoes for the winter
Dried tomatoes – traditional ingredient Italian cuisine, indispensable for making pizza, various types bruschetta, pies, soups, sauces and dressings. This type of blank is not very common in our country and is just beginning to gain popularity. Dried tomatoes retain their natural bright taste, especially if you add spices. At proper preparation dried tomatoes can be stored for up to a year. 
To make a preparation of dried tomatoes for the winter, you need to choose small, well-ripened, juicy fruits, without spots or rot. The most suitable for drying are not, but. For drying, it is better to take red plum tomatoes, as they preserve greatest number pulp. Before drying, wash the tomatoes, remove the stems and cut them in half, removing the seeds with a spoon. 
Do not cut off the peel - it contains all the useful substances that give the characteristic tomato taste. Sprinkle the tomatoes with salt and a mixture of herbs and place on baking parchment. 
You can dry it in the open sun or in the oven. The first option is mainly used by Italians; it is more convenient for those who live in private houses. 
This The best way drying, so the tomatoes retain their natural rich taste and aroma. Can be dried in the oven - 3-3.5 hours, at 120-150 degrees. After drying, place the blanks in sterile jars and fill them with your favorite vegetable oil - olive, sunflower, etc. 
It is possible for taste and spicy aroma sprinkle dried tomatoes with chopped.
All about freezing tomatoes for the winter
Freezing is one of the most convenient ways to prepare tomatoes for the winter. ,
because at any moment there are vegetables at hand that have preserved the entire set useful substances and complete form. In addition, you don’t have to spend money and buy winter greenhouse tomatoes that don’t have such a bright, juicy taste like those grown in the summer under the open sun. 
Frozen tomatoes preserve fresh taste and in a salad you can’t distinguish them from summer ones. There are two options for freezing tomatoes: whole fruits and tablets. The advantages of the first method are that whole frozen tomatoes last longer and can be added to salads or served sliced. For freezing you need to choose hard and ripe fruits, no damage, medium size. 
Each one needs to be thoroughly washed, dried, laid out in one layer on a board and placed in the freezer. After a few hours, when the tomatoes are well frozen, transfer them to a frozen food storage bag and send them back to the freezer. These tomatoes can be stored for a year.
Freezing tomato tablets is a more time-consuming method. However, with this preparation you won’t have to think about what to cook from tomatoes for the winter; this is an ideal additive for borscht, pasta or sauce, which does not require defrosting and slicing. There is no need to peel tomatoes before freezing, and it is also not necessary to use only whole fruits. 
Wash the tomatoes, cut into cubes, add greens and red and grind in a meat grinder or blender. No need to add salt. Spill tomato puree into freezer molds (ice molds, cupcake molds, etc. are suitable) and place in the freezer. 
Once the tomato mixture is well frozen, remove it from the ramekins and place it in frozen storage bags. They can also be stored for a year. 
– traditional snack any winter table, everyday and festive. Rolling up tomatoes for the winter is not difficult; almost every family has its own special recipe marinade, which is passed down through the female line.
There are many methods of marinating using additives and different: allspice, leaves fruit trees etc. Let's look at the easiest way to pickle tomatoes. For 2 kg of vegetables you will need a liter of water, 2 large spoons of sugar, 1 spoon each of vinegar and salt, black peppercorns, a couple of cloves of garlic, several stalks, leaves, etc. Prepared tomatoes, thoroughly washed, need to be pricked at the stem with a toothpick so that they do not crack after pouring boiling water. Sterilize the jars (pour boiling water over them), place prepared and washed leaves on the bottom, and place tomatoes on top. Pour boiling water, cover with lids and leave for half an hour. Then pour the water from the cans into the pan, add sugar and boil again. Pour 1 spoon into jars. vinegar, then boiling marinade and tighten the lids with a seaming wrench. Turn the jars over, wrap them in a warm blanket and let cool.
Did you know? For beauty, you can add thinly chopped green bell peppers, onions or carrot rings to the jar.
How to pickle tomatoes
You can make tomato pickles for the winter. This does not require special skills, nor does it require a large storage space, because you can pickle tomatoes not only in jars, but also in large buckets or tubs. To prepare these tomatoes, place in the selected container more herbs, pre-washed: with umbrellas, leaves,. 
Then place the washed tomatoes (2 kg) and pierce them several times at the stem with a toothpick. 
It is better to take ground tomatoes, hard ones like “cream”. Place peeled and chopped garlic, about half a large head, cover with horseradish leaves. Prepare the brine: in hot water(2 l.) Add 6-7 tablespoons of salt and 3 tablespoons of sugar and boil. 
Pour hot (not boiling) brine over the tomatoes and leave for 3 days, covered with a lid. room temperature. When the brine becomes cloudy and bubbles, transfer to a cool place. After 7-8 days you can try.
Important! The secret to great salted tomatoes is a very salty and bitter brine. It must taste absolutely disgusting. Don't worry, this won't spoil the tomatoes, they will take as much salt as they need.
Preparations made from chopped green tomatoes for the winter are very tasty. .
Use green or pink tomatoes any variety, “cream” is best. You need to take 3 kg of tomatoes, wash them, cut them into pieces. 
For the dressing, chop 2 large cloves of garlic, hot pepper into rings (to taste), large bunches of dill and parsley. Place the tomatoes with the dressing in a large container - a pan or bucket, and pour in 150-200 grams. vegetable oil. Cover with a lid that will cover the tomatoes themselves, and not the container with them, and place the press on top. You can eat these tomatoes within three days.
Preparing tomatoes in paste or ketchup
Ketchup is everyone's favorite sauce that goes with all dishes. It can be hot, spicy, aromatic, or just tomato-y. It’s easy to prepare such a sauce at home, and it turns out much tastier and healthier than store-bought. You can cook it with the addition of pieces of other vegetables or make it hot, spicy, fragrant, simply by adding your favorite seasonings.
Consider the recipe classic ketchup without additives. To prepare it, take 3 kg of tomatoes, ripe, without damage, half a glass of sugar, 1 tbsp salt, black pepper, herbs - dill, parsley, etc. 
Wash the tomatoes, chop finely, place in a saucepan and cook for 15 - 20 minutes over medium heat. 
Then rub the tomatoes through a sieve and continue cooking the resulting tomato puree over medium heat for an hour until thickened. 
Make a bag out of gauze, put all the spices and put them in the tomato mass. Add salt and sugar, then simmer for another 10-15 minutes over low heat. Ketchup can be stored for the winter, poured into sterilized jars, or eaten immediately after cooling.
Grease a clay pot with butter and place tomato slices in it in layers. Season each layer with salt and pepper to taste, and top with finely chopped fried mushrooms, finely chopped onions, grated cheese and bread crumbs. Pour it all in melted butter and eggs beaten in milk, sprinkle with grated cheese and bake in the oven over medium heat. Serve in a pot.
Products: 6 tomatoes, 150 g boiled mushrooms, 1 onion, 1/2 cup grated cheese, 100 g bread, 1/2 cup milk, 2 eggs, 1/2 tbsp. spoons of melted butter, salt and pepper to taste.
Recipe for natural tomatoes in a jar
Place tomatoes of the same size in jars and pour boiling brine (35 g of salt and 6 g of citric acid per 1 liter of water). Cover the jars with lids and place in boiling water - liter jars for 8 minutes, three-liter jars for 15 minutes. Then seal them and cool. Products per liter jar: 600 g of red tomatoes, 15 g of salt, 3 g of citric acid.
Salad in red tones
Red tomatoes, red Bell pepper, carrots and onions, finely chop, place in a saucepan, add oil and vinegar, add salt and simmer for 30 minutes. from the moment of boiling. Place into jars, roll up the lids and cover with a blanket until cool. Store in a cool place. Products: 2 kg of red tomatoes and red sweet peppers, 0.5 kg of onions and carrots, 1 glass of vegetable oil, 1.5 tbsp. spoons of 9% vinegar, 2 tbsp. spoons of salt.
How to make pickled tomatoes
IN liter jars Place tomatoes cut into slices and a slice of onion on top. Place the ingredients for the marinade in water and boil for 3 minutes, cool, strain and add 3 tbsp. spoons of 6% vinegar and 1 teaspoon sunflower oil. Pour the marinade into the jars, cover them with lids and sterilize for 5-10 minutes. in boiling water. Then roll up the lids and cool. Products for marinade per 0.5 liters of water: 1 teaspoon salt, 3 teaspoons granulated sugar, 1-2 bay leaves, 2-3 black peppercorns, 3-4 cloves and cinnamon to taste.
How to Make Tomatoes with Garlic Gravy
Cut ripe, strong tomatoes and hard-boiled eggs into slices. Garlic and Bell pepper crush with salt, dilute in 1/2 cup of cold boiled water and add to taste Apple vinegar. Place tomatoes and eggs in a salad bowl, pour gravy on top, sprinkle chopped onions and dill. Ingredients: 5 tomatoes, 5 eggs, 1 onion, 2 cloves of garlic, 3 sprigs of dill, apple cider vinegar, capsicum and salt to taste.
Autumn tomato appetizer, how to make
Brown tomatoes, fresh cucumbers, onions and sweet peppers, cut into cubes, place in a saucepan, add granulated sugar, add oil, vinegar, and salt. Place on the fire and simmer, stirring, for 7 minutes. Place the hot salad in hot jars, roll up the lids and cover with a blanket until it cools. Store in a cool place. Products: 2 kg of brown tomatoes and fresh cucumbers, I kg of onions, 0.5 kg of sweet pepper, 1 cup of vegetable oil, 1/2 cup of 9% vinegar, 3 tbsp. spoons of granulated sugar, salt to taste.
How to make tomatoes in your own juice
Prepare tomato juice from ripe fruits, boiling them until soft, then rubbing them through a sieve and adding 10 g of salt per 1 liter of mass. Prick dense ripe tomatoes at the stem, place tightly in jars, pour in tomato juice brought to a boil and pasteurize for 20 minutes. at 80°C. Then seal the jars.
How to make tomato salad
Cut the tomatoes into slices, chop the parsley coarsely, grate the cheese. Mix everything well, season with sour cream or vegetable oil to taste. Ingredients: 4 tomatoes, 2 tbsp. tablespoons parsley, 1/2 cup feta cheese, sour cream or vegetable oil to taste.
How to make tomato casserole
Fry in butter until golden color onion. Add chopped tomatoes to it and fry together over low heat for 15 minutes. Add flour, stir and place everything on a baking sheet, pouring beaten egg with milk on top. Sprinkle with cheese, finely chopped parsley and bake in the oven. Products: 6 tomatoes, 50 g butter, 1 onion, 1 tbsp. spoon of flour, 1 egg, 1/2 cup milk, 1/2 cup feta cheese, 1 bunch of parsley, salt to taste.
How to make stuffed tomatoes
Cut off the tops of round tomatoes, scoop out the contents with a spoon, salt the fruits and turn them over to allow the juice to flow out. Grind the butter, add grated cheese and sour cream. Season the mixture with salt and pepper, sprinkle with lemon juice and beat. Fill the tomatoes with this mixture and cover with the cut top, placing it cut side up, sprinkle with grated cheese and garnish with sprigs of parsley and dill. Ingredients: 8 tomatoes, 50 g butter, 3/4 cup grated spicy cheese, 3 tbsp. spoons of sour cream, 1 bunch of parsley and dill, salt, pepper and lemon juice taste.
Green tomato garnish
Place finely chopped onions, parsley and celery, green tomatoes and carrots cut into slices at the bottom of the pan. Season everything with salt, pepper, add vegetable oil and simmer over low heat for 30 minutes. Before serving, add crushed garlic. Ingredients: 6 green tomatoes, 2 onions, 3 sprigs of parsley and celery, 3 carrots, 3 tbsp. spoons of vegetable oil, 5 cloves of garlic, salt and pepper to taste.
How to make salted tomatoes with mustard
Place not overripe tomatoes tightly in enamel dishes, layering with spices - dill, garlic, horseradish, pepper, blackcurrant and cherry leaves, tarragon. First, cover the bottom of the dish with spices and sprinkle with an even layer of dry mustard. Cover the top of the tomatoes with spices and pour in the brine prepared on a cooled boiled water. Place a linen napkin, a wooden circle on it and a weight on top. After a week, place in a cold place, and after a month, the salted tomatoes can be served. Products for 10 liters of water: 300 g of salt, 50 g of dry mustard, 30 g of garlic, 200 g of fortification, 30 g of horseradish root, 25 g of tarragon, 100 g of cherry and black currant leaves, 20 allspice peas.
Green tomato jam
For oblong-shaped tomatoes, trim the stems with some of the pulp and remove some of the seeds. Boil in three waters to avoid bitterness. After each cooking, wash thoroughly cold water. After this, remove the easily peeled skin and boil in sugar syrup until thickened. Leave to cool overnight and pour into jars in the morning. Products: 65 small green tomatoes, 1 kg of granulated sugar, 1 liter of water.
To prevent a burst tomato from becoming moldy, you need to sprinkle the cracks thickly with salt. Fresh tomatoes are added to the soup within 10 minutes. until the end of cooking.
The skin of a tomato will come off easily if you put it in boiling water for a minute and then rinse with cold water.
If you add a little lemon juice and a little honey to tomato juice, you will get a very tasty drink that children readily drink.
When salting, small, green, brown and pink tomatoes are poured with 6% brine, and large and red ones - with 7% brine.
what to make from a bunch of tomatoes, just not preparations for the winter, but to eat now, like stewing or frying or cooking something else with them for dinner. Do not offer big, big tomato salad :)))))!
From fresh tomatoes You can make different delicious salads, you can can them, you can make lecho, sauces, juice, stuff them, add them to borscht or cabbage soup, make gazpacho soup, tomatoes can be dried, and recently I saw candied cherry tomatoes on sale and heard that you can even make jam from tomatoes. You can make anything from tomatoes :)
Discussion
Why put sugar and vinegar in tomatoes? Tomatoes have a lot of acid. I rub the tomatoes through a sieve myself to extract the juice and boil them with only salt, a little more than how to drink. They are stored perfectly at home on the mezzanine. Yummy, but very troublesome
08/25/2016 16:22:23, I come oftenwhat are their ficus picus) in stores they are always much more expensive in many salads they are recommended, this year I planted a few of them, yeah, they grew... the bushes are huge (I had a hard time tying them up) hung, I collected them and I think - where do they go? marinate in jars? well, peas are real)))) my family members are specific people, they can eat a tomato like that, but here... I froze a little, today I dried it and what else? and how are they so different? why are they more expensive in stores?
Eggplants for the winter: salads in jars. Recipes: ratatouille and bell pepper salad
However, such leaf mosaic can also be caused by the tobacco mosaic virus. In this case (if after 5-7 days feeding the tomatoes with Uniflor-micro microelements has not helped), the plant must be destroyed and burned. Sometimes gardeners themselves create stressful situations for tomatoes in greenhouses when they open them late in the morning. This should be done no later than 8 am, while the temperature inside and outside the greenhouse differs by only 2-3 °C. If you open the greenhouse at 10 am, the temperature outside is still low, but in the greenhouse it has already risen to +20-25 °C. As soon as the greenhouse is opened, temperature equalization begins, which proceeds quickly. Plants react negatively to...
Sun-dried tomatoes. Checkered sneaker user's blog on 7ya.ru
We will need: - tomatoes - as many as you see fit. It is advisable to take smaller tomatoes - they will reach the desired condition faster - fragrant herbs- oregano, basil, marjoram, rosemary, thyme (you can just take a mixture of “ Provencal herbs") - sea or regular salt- vegetable oil (sunflower or olive) - a couple of heads of garlic Cut the tomatoes in half, remove the seeds and stalks. Place on a baking sheet, sprinkle with herbs, salt, and sprinkle with oil. and put it in the oven, preheated...
I read a long time ago that Heinz made a revolution in its time, saving millions of housewives from the need to stand at the stove for hours when it released ready-made “ketchup” onto the market. Those who have cooked themselves understand the difference between their own and store-bought ones. That's just in Lately I'm tired of stewing for a long time, besides, I have the deepest large frying pan made of an unknown light material (maybe some kind of duralumin alloy?), I'm afraid prolonged contact with acidic water is not beneficial tomato base. Haven't tried to shorten the time...
Discussion
Can you give me the recipe for how to make it? Only if it is possible, of course, with details of how much of what, how to store it. Thanks a lot!
And I cook ketchup in an 8-liter cauldron. If buying it in a store is a problem, then go to the Uzbeks at the market and ask them to bring it from Tashkent. They are responsive people, if the first one refuses, then the fifth one will agree. You won’t regret it. Firstly, it doesn’t burn, secondly, a large volume is good for preparing for the winter. And if you learn how to cook pilaf from Stalik, then finally... I have 4 of them - 8,6,5,2 liters - for different needs. When preparing , and my sauce is a success and I make 70 liters of it, it’s very convenient to cook in 2-3 cauldrons at once - work like that. Here’s my recipe, or rather the one I use. Grind the tomatoes through a meat grinder and you can set it to boil, or you can to cheat - strain some of the juice into a second cauldron and boil at high boil - so that it evaporates quickly. After boiling, I combine the contents of the cauldron and add salt, quite a lot of sugar - I just try, And now the secret additive - cinnamon powder - about 3-4 teaspoons spoons for 8 liters of ketchup. Before the end of the boiling, I add 2-3 teaspoons of essence. I pour the boiling brew into jars in a cup and roll it up. In winter, ladies from my husband’s work call me and ask for the recipe; my husband wears these jars for various holidays. At home it’s good for dressings for borscht, pasta, for manti, dumplings and for one quick pie. Pie - 400 ml of water, salt, soda and 100 g of vegetable oil, flour. Knead, when it sits in a plastic bag, divide into 6 parts. Roll out 2 parts and put the filling between pancakes. Protect like dumplings. Fry in a very small amount of oil in a frying pan on both sides for 8 minutes. Any filling. I like boiled potatoes plates and a lot of fried onions. You can have fried minced meat and mushrooms and cabbage and whatever you want, but there should be a lot of onions - 6-8 onions for three pies. You can even have one fried onion put. You have boys. This pie with homegrown ketchup goes with a bang. The pie can be reheated. Store in the refrigerator. I sometimes grind it into ketchup and raw onion and sometimes bell pepper. There are other options for speeding up the process of cooking ketchup - if necessary, ask questions by email. I don’t want to clog up the configuration.
Imported products either disappear or become more expensive, and the ranks of those who usually make various blanks for the winter, replenished. In fact, why not make tomatoes for the winter, which can now be bought inexpensively? Italians, according to chef Alessio Gini, do this every year. Alessio suggests following his grandmother's recipe - preparing canned tomatoes for the winter - and talks in detail about sterilizing tomatoes, or rather, homemade tomato...
They'll probably wrap it up here, but I'll take the risk - there will be more people. I really want to close my tomatoes in winter, but the right recipe I can’t find them (I define them as “fermented.” They should be like this: the brine is cloudy, they themselves are soft, sweet and.. drunk, like fermented, or something) It’s problematic to bite them - they burst. And it’s like soda on your nose. Without the taste of vinegar. Here's how to make them? Who can? teach. *** Topic moved from the conference "SP: Gatherings"
Discussion
These are like simply salted cucumbers. Close according to my recipe, everyone is delighted with my tomatoes. On three liter jar, spoon table salt, and two sugars. We poured it in for the first time, let it sit, poured it into a large container, chopped the garlic, peppercorns, and dill into it. Boil it all for one minute, pour two aspirin tablets into the jars. And roll them up, they never fly off, and they’re very tasty
and until the evening (the tomatoes are very soft), what should I do with them? I’ve already closed the lecho))) I need to frantically come up with an action for this (pickling is not suitable - they are from 1.5 of my fists) *** Topic moved from the conference “About your own, about your girlish”
I brought a lot of green tomatoes from the dacha. The larger part was left to ripen. But there are still a lot of tomatoes left. What to do with them? Can I preserve it somehow? Tell me, otherwise it would be such a pity if they disappeared. I have been raising them since March, they are already like family to me :)
Discussion
I always collect 2 buckets of greens from the greenhouse in September, they ripen normally and are eaten as they turn red within a couple of months :)
Fry green tomatoes in vegetable oil, with onions, carrots, salt, you can add peppers, but it’s also great without them. It doesn't keep for long, but it will keep in the refrigerator for a week. Usually it flies away quickly - for sandwiches, with rice, with pasta.
Please tell me what can be made from tomatoes... There was quite a decent amount of them - they brought them from the village... They have already started to spoil:(((Tell me some snacks, hot, cold, salads, whatever
Discussion
And also very tasty, quick and easy -
TOMATOES WITH SULUGUNI.
Cut the tomatoes into slices and lightly fry in a frying pan on one side.
When you turn it over, immediately put suluguni cheese on top (no need to add salt, as this cheese is quite salty)
and cover with a lid. 1-2 minutes - and you're done!
Yummy!!!
Cut the tomatoes (as you like) and place them in a frying pan in heated oil. Fry until the juice evaporates. As soon as it has evaporated, break the eggs into the tomatoes. Break one at a time and immediately stir the mixture with a spatula. Add salt. A couple of minutes before cooking, add finely chopped garlic to these scrambled eggs.
It’s delicious both hot (I use it as a side dish for meat, cutlets, sausages, etc.) and cold as an appetizer.
PS: You add as many eggs as you like: we don’t really like scrambled eggs, and only 1 kg. tomato 3 small or 2 large eggs I put
Bon appetit:-)
Here you go. Tomatoes outside became sick with late blight. I had to collect the green ones and tear out the bushes. And so they promised to grow up to be handsome. Now I check the box every day and find sick ones. The disorder is complete. Why can’t anything be done with these green tomatoes? On next year I’ll plant these varieties in a greenhouse and maybe they’ll survive. And I had Mars and Rocket. (according to the instructions it was written that they were outdoors. Is it possible to grow outdoors in a greenhouse?)
Discussion
Process the picked green tomatoes: place them in hot water at 55-60 degrees for 1-1.5 minutes (I check that it is as hot as my hand can handle), and then immediately into cold water (put a large pan on the stove, the water will heat up, put the tomatoes in in a colander for 1 minute, immediately remove and place in a pan with cold water next to it). Then dry it, see if late blight has appeared somewhere, and put it in boxes for ripening until they turn red. We've been treating it this way for about twenty years, the flight is normal)))
Tomatoes (10 kg) are cured in the refrigerator. Please advise what can be done with them, besides juice (I hate it!!!)
Discussion
And now I make huge quantities of “refueling” for everything :)). I grate a lot of carrots (and/or beets, depending on your preference), and begin to simmer in a deep frying pan with some vegetable matter. oil While it’s stewing, put 1 kg of tomatoes in a blender (or in a meat grinder if you don’t have a blender) - chop them into porridge, and pour the stewing vegetables over the porridge. And let it simmer until the carrots and beets are steamed and the liquid is reduced by 2 times. There are also spices, you can have fried onions, if you like, and the “dressing” is ready - for pasta, and for potatoes, and for any cereal - very tasty with rice and barley. Every day I “stew” a full frying pan - the tomatoes go away very quickly.
You can also roll the sauce into jars - like tomato sauce. Also tomatoes - in a blender, add chopped cilantro (a lot), crushed garlic and boil this thoroughly, adding salt, of course, for 5-10 minutes. You can add a little vinegar if you like it spicy. You can put this in jars and eat it all winter long. By the way, the color does not lose, it remains red.
Lecho. I just make tomatoes and peppers. We eat it chilled, sometimes adding vinegar. You can roll it into jars.
Can I have some more stuffed tomatoes make minced meat as for peppers, only bake in the oven.
You can just roll it into jars, you can make adjika.
What can be made from eggplants? They are so beautiful, but I don’t know how to cook them and what to make from them. Tell me something tasty and simple. Thank you
Discussion
For the laziest! Cut the eggplant into slices about a centimeter thick, place on a greased baking sheet, top with a slice of lightly seasoned tomato, cover this sandwich with a piece of sliced bacon, and maybe a small slice of cheese crosswise on top. Bake in the oven. All! Eats instantly, takes a little longer to prepare ;)
Very simple and tasty: cut the eggplants lengthwise into two halves, scoop out the pulp with a spoon (and throw it away:((), fill the eggplants minced meat(with onions), spread mayonnaise on top and sprinkle with grated cheese. Halves of eggplants (or eggplants:)) are baked in the oven until the cheese is melted and golden. AND THAT'S ALL!
Please tell me the recipe canned tomatoes. I brought a whole box from the dacha, but my family doesn’t eat salted or pickled ones. I know what to do, but what else can I do?
Discussion
horseradish - grind in a meat grinder with grated horseradish and garlic. great thing.
When I needed to process “extra” tomatoes quickly, I put them through a meat grinder, poured them in portions (based on 1 pan of borscht or whatever else you’re cooking) into plastic bags and into the freezer - the most compact storage.
I didn’t add anything - no salt, no beans. pepper
And if I had tomatoes - unlimited, and time and desire - then I made sauces, it was a hassle, or rather a long time, but the taste was on point. Dv and do not store in the refrigerator.
This year, unexpectedly) we have a lot of tomatoes) but they are all not very correct and beautiful) I don’t know why, but it happened this way) so you can’t just roll them into jars, you have to trim, cut... Please share your proven a delicious recipe for preparing this vegetable in chopped form for future use)
Discussion
you can dry it, then pour it over with garlic
Tomato halves (results very similar to regular salad from fresh tomatoes with onions)
RECIPE FOR 5 LITER JARS
Strong ripe fleshy tomatoes
Marinade:
1.5 l water
2 tbsp. salt without top
6 tbsp. Sahara
spices - allspice, cloves, black peppercorns
garlic, small onion(family type), vegetable oil, vinegar.
Any spicy herbs, the more types, the better, but parsley and dill are a must.
Boil water, salt and sugar. In liter (or any, but not more than liter) bottles, cut into the bottom a clove of garlic, one onion into rings, a sprig of parsley and dill, a little spicy herbs, a piece of allspice and cloves, a few black peas. Cut the tomatoes into halves, or into 4 parts if large, pour 1 tbsp into each jar. vegetable oil and vinegar 7-9%, fill with brine, not adding 1.5 cm to the top. Sterilize for 5-10 minutes. Roll up, turn over, wrap until completely cool
were mentioned here recently. :) what to do with them? I can only imagine them with pasta. but apparently I just don’t know the options :) there are a lot of tomatoes - we freeze them, salt them, make juice. It would be interesting to prepare dried ones too *** Topic moved from the conference "SP: gatherings"
Discussion
I add to the salad: salad mix, olives, satiated feta or cheese and sun-dried tomatoes. Season with oil from the same tomatoes.
Mix the mashed potatoes into the potatoes: make a puree, add tomatoes and a little oil from them. There will be a delicious Italian note.
Toast: dry the bread in a frying pan or in a toaster. Spread with cream cheese (like almette, nature...) and put sun-dried tomatoes on top.
I add it to the pasta.
The canapes with them are delicious: a piece of bread, an anchovy and a tomato.
With wine: as one of the appetizers.
Make toast from black grain bread and put sun-dried tomato on it; Make a paste from the sun-dried tomatoes themselves (just throw them into a blender); add to salads; add to pasta, etc.
Scroll down the link.
I don’t have many tomatoes (40 weak bushes), however, something grew on them, and at the same time. And what to do with the “harvest”? We won’t use them “for every day” – it’s still too much. They are not suitable for pickling - they are too large for jars. Do you have any ideas for something quick? If I can’t think of anything else, I’ll just grind it in a meat grinder and put it in the freezer for dressing soups, borscht, etc. But I would like something else.
Discussion
If somewhere near the tomatoes there are mushrooms growing. peppers and onions - can be done very delicious salad for the winter, I can look for a recipe if necessary. Or a salad with rice again - tasty, quick and satisfying, quite good in winter independent dish. A lot of tomatoes go, for example, to adjika. And if you also have carrots along with the onions and peppers, then a winter borscht dressing suggests itself, where would we be without it :)
I make a tomato, wash it, cut it into 4 pieces and put it into a meat grinder, then boil it for 5-10 minutes and pour it into sterilized jars, cover it with lids, sterilize it, then roll it up, sit in the cupboard for a long time and without salt, you can use it in soups, borscht, cabbage rolls, pizza, etc. I tried to freeze the tomato, it had a freezer taste, so I’m in favor of rolling it, roll it in 500-700 gram or liter jars, after opening the jar, store it in the refrigerator
Why do tomato leaves curl?
Very often you can notice the following picture: while caring for tomatoes, we suddenly notice, seemingly for no apparent reason, that the leaves on the plants begin to curl. But in fact, there are reasons for this phenomenon, and there may be more than one such reason. First you need to figure out how the leaves curl? For some reason the leaves curl on tomatoes. For some reason the leaves curl on tomatoes 1. If the leaves curl up like a boat. The culprit of leaves curling in this way is potato...
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Blanch the halves in boiling water for 3 minutes, remove with a slotted spoon. Place the peppers in a baking dish, stuff each half vegetable mixture. Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes. Garnish with basil and serve immediately. Bell pepper. Pepper contains many useful substances, and their amount in fruits of different colors varies. Thus, red pepper contains the most antioxidant lycopene (it resists the development of cancer), as well as carotene and vitamin C. B yellow pepper there is a lot of potassium, necessary for the heart, and phosphorus, which ensures bone growth, and green peppers contain substances that normalize fat metabolism. Tomatoes. Rich in vitamins A, C, group B, minerals (potassium,...
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Discussion
Do you mean preparations for the winter? It seems to me that for storage there are several. months NOT in the refrigerator, you still need to either roll it up, or be content with the old-time methods:
or a lot of salt (my mother made a dressing from parsley, dill, etc., where the salt was 1/3 - 1/2 the volume),
or a lot of sugar (grated berries, jam),
or all sorts of pickling, but for this, IMHO, you need containers like barrels and a cellar where these containers “live.”
As for tomatoes and zucchini, they will be stored for a relatively long time without seaming vegetable stew(Mma Seni recommends this option) or zucchini caviar. But you still need a refrigerator.
And these things are labor-intensive and time-consuming.
I’d still like to juice the tomatoes, but I’d still roll up the juice. This is really not difficult - it just takes a habit. Already from the 4th, 5th can you will do it automatically.
there are screw caps and threaded jars
I bought it stupidly sun-dried tomatoes, I was thinking of using it in soups, sauces, stews, etc. And they, the infections, turned out to be boiled in sugar syrup... in short, very sweet. I have no idea what to do with them now, even if you make a compote out of them :) I ask for help from the audience.
What to do with them? They’re small...I want to somehow close them for the winter, but how? I want to own juice, is it possible not to make juice from tomatoes and use tomato juice? Or am I talking nonsense?) Thank you)
It’s rare that a housewife doesn’t prepare tomatoes for the winter, but in this important task it’s not enough to have high-quality seasonal tomatoes, you also need to stock up good recipes canning tomatoes so that the proportions of the marinade are correct, and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to prepare tomatoes for the winter according to proven golden recipes.
I invite you, dear friends, in this article about winter preparations from tomatoes to share your proven recipes for preparations. After all, every housewife makes preparations for the winter from tomatoes, and successful recipes are available in every culinary notebook.
And I, in turn, bring to your attention ideas for tomato preparations that I have been collecting for many years, and most of which I have already tried.
Most of the recipes are from my mother’s and grandmother’s notebooks, there are also recipes from my co-workers and friends.
Finger-licking pickled tomatoes for the winter
Search delicious recipe pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter “finger-licking” without sterilization, with triple fill. Recipe with photo.
Salted tomatoes for the winter in jars according to my grandmother's recipe
Friends, I want to tell you about a recipe for salted tomatoes in jars for the winter that my grandmother has been using for more than 50 years. I tried a variety of cold salted tomatoes for the winter: from the market, from the supermarket, visiting other housewives, but my grandmother’s salted tomatoes were nylon cover for the winter they remain the standard of quality for me. Grandma's recipe for delicious salted tomatoes for the winter involves using a certain set of spices and roots, as well as the ideal ratio of salt and water. Step by step recipe see from photo.
Korean tomatoes for the winter
My recipe delicious tomatoes in Korean for the winter, I hope you will appreciate it. Everyone in my family really liked the Korean-style tomatoes for the winter in jars: a little spicy, piquant, with spicy taste spices and crispy carrots. How to cook, see.
Satsebeli sauce for the winter
I wholeheartedly recommend that you prepare satsebeli sauce for the winter. The sauce came out exactly as I wanted - moderately spicy, but quite bright, with character. I won't claim that this is the recipe. classic sauce satsebeli for the winter, but still its taste, as for me, is very close to the traditional one. Recipe with photo.
Homemade tomato juice for the winter with bell peppers
You need delicious preparations for the winter from tomatoes? During the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make this homemade tomato juice brighter in taste, I often add bell peppers and a little hot spice to the tomatoes. This option is much more interesting than the classic one and fits perfectly with meat dishes(kebabs, steaks), for pizza, etc. See the recipe.
Marinated tomatoes “Classic” (without sterilization)
You can see the recipe for marinated “Classic” tomatoes without sterilization.
Marinated tomatoes with celery for the winter
I would like to suggest that you close your tomatoes and celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only celery. It has a very bright and rich taste, so you can be sure that your preparation will turn out excellent and very interesting. How to cook, see.
Tomato slices for the winter with onions
I wrote how to cook tomatoes in slices for the winter with onions.
Sweet pickled tomatoes for the winter (triple filling)
I would like to invite you to prepare sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. And the tomatoes are accompanied, in addition to numerous spices, by bell peppers: there is not much of it, but it contributes to the overall taste of the preparation. The recipe itself is not at all complicated and relatively quick, and the result, believe me, is simply excellent! See recipe with photo.
Salted tomatoes for the winter
You can see a proven recipe for salted tomatoes for the winter.
Canned tomatoes with citric acid
Recipe for canning tomatoes with citric acid, you can see .
Homemade ketchup for the winter “Tomato”
How to cook homemade ketchup for the winter “Tomato”, I wrote.
Tomatoes in tomato juice for the winter
How to cook tomatoes in tomato juice for the winter, you can look.
Tomato slices for the winter with parsley
I wrote how to prepare sliced tomatoes for the winter with parsley.
Canned cherry tomatoes with grapes (no vinegar)
You can view the recipe for canned cherry tomatoes with grapes.
Adjika with horseradish for the winter “Special”
I wrote how to prepare special adjika with horseradish for the winter.
Delicious adjika from tomato
You can see the recipe for making adjika from tomatoes
Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid
How to cook canned cherry tomatoes with grapes and bell pepper for the winter, with citric acid, you can look.
Homemade ketchup for the winter
I wrote how to make delicious, aromatic, and thick homemade ketchup for the winter.
Tomatoes in their own juice for the winter: the simplest recipe!
You can see how to cook tomatoes in your own juice for the winter.
Spicy tomatoes in their own juiceWith damn
It’s unlikely that I’ll surprise you with just tomatoes in their own juice - this recipe is well-known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I am sure you will be interested. This is exactly how I closed the tomatoes last year for testing and was very pleased with the result. See recipe with photo.
Marinated tomatoes slices in Portuguese style
These tomatoes, marinated in slices “Portuguese style”, turn out simply wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another advantage of this recipe is that it is a pleasure to cook: everything is very simple and quick. See recipe with photo.
Delicious salad with beans and tomatoes for the winter
You can see how to prepare a salad with beans and tomatoes for the winter.
Adjika sweet and sour with apples
How to cook sweet and sour adjika with apples, I wrote.
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