What can be made from overripe tomatoes. Tomato preparations for the winter. Delicious recipes

If you managed to grow a rich harvest of tomatoes, then you definitely need to find a use for it; namely to execute preparation for the winter from tomatoes. All kinds of recipes homemade canned tomatoes represent numerous culinary delights: jelly tomatoes, salted and pickled tomatoes, natural tomatoes in jars, ketchups, juices, salads and, of course, assorted vegetables. All that remains is to choose the preparation to your taste! We have collected the most for you interesting recipes. So, we are preparing tomato preparations for the winter.

Recipe for tomatoes canned in their own juice

For harvesting, only small ripe tomatoes, round or round, are selected. oval shape. The size of tomatoes should be no more than 5 cm in diameter. The sorted tomatoes are washed, the skin is cut crosswise on top, and they are blanched in boiling water for 1-2 minutes, after which they are immediately immersed in cold water. Now the skins of the tomatoes can be removed very easily. Next, prepare tomato juice. Overripe or crushed tomatoes steamed in a separate bowl over moderate heat and then rubbed through a sieve. The result should be juice, to which salt is added, at the rate of 60 g per liter. The juice is brought to a boil on the fire.

Peeled tomatoes are placed in sterilized jars. The container is gently shaken so that the vegetables are light as close to each other as possible. Next, the jars of tomatoes are filled with tomato juice and placed in a large saucepan with boiling water to sterilize for 8-10 minutes. After the workpieces are rolled up with boiled lids, they are put away for cool storage.

Recipe for preparing peeled tomatoes with hot and sweet peppers

This pickled for one three-liter jar includes following ingredients:
- 2.5 kg ripe tomatoes,
- 1 pod spicy red pepper,
- 1 sweet pepper,
- 10 black peppercorns and 5 allspice,
- 1 parsley root,
- 1 carrot,
- 2 liters of water,
- 30 g salt,
- 5 tbsp. Sahara,
- 4 tsp. 80% acetic acid.

The washed tomatoes are lightly cut, blanched for 2 minutes, transferred to cold water and then peeled. Peppers (sweet and bitter) are peeled and cut into thin strips. The carrots are peeled, washed and cut into circles. The greens (if used in the recipe) are coarsely chopped. Parsley roots are chopped. Tomatoes along with other ingredients are placed in jars and filled with boiling brine. Next, the jars are sterilized for about 20 minutes, and poured into them. acetic acid and they roll up. Almost everything before it cools “Tomato preparations for the winter” recipes wrap themselves in a blanket.

Recipe with grapes

The original preparation of tomatoes for the winter is obtained with the addition of grapes. On average, one to three liter jar you will need:
- tomatoes (as many will fit in the jar to the top),
- 1 bunch of grapes,
- 3 cloves of garlic,
- 1 pod hot pepper,
- 1 sweet pepper,
- 5 leaves of cherries and currants,
- 2-3 sprigs of dill,
- 10 black peppercorns,
- 2 bay leaves,
- 1 horseradish leaf,
- 1 tbsp. salt,
- 1 tbsp. Sahara.

The tomatoes are washed and pricked in several places with a toothpick. Spices taken from a bunch of grapes, sugar, salt are placed in sterilized jars and tomatoes are placed on top. Filled jars are filled with boiling water, covered with lids and left for 25 minutes. After the specified time, the water is drained from the cans, brought to a boil again and re-filled into the cans, which are then rolled up. After being rolled up until it cools down under a blanket, it is put away in a cool place for long-term storage.

Recipe for dessert tomatoes with apple juice for the winter

Not too large red tomatoes selected for harvesting are pricked in 3-4 places and lowered into boiling water for half a minute. Separately, boil apple juice with salt and sugar (for 1 liter of juice, take 30 g of salt and the same amount of sugar). Prepared tomatoes are placed in sterilized three liter jars, and each also contains 8-10 fresh lemongrass leaves. The jars are filled with boiling apple juice with spices and left for 5 minutes. After pouring, it is drained, brought to a boil, the jars are again filled with it to the very neck and left to infuse for five minutes. The procedure is repeated 4-5 more times, and the jars are rolled up. In a similar way - in apple filling– you can cook and; but it is important to choose the right vegetables so that they combine well with apple juice.

Recipe for delicious winter tomatoes with red currant juice

A slightly unusual combination at first glance, but quite acceptable. Moderately sour fragrant currant will perfectly complement the natural taste of tomatoes, making it brighter and richer. For this preparations for the winter from tomatoes you just need to take ripe tomatoes. And to fill 1 liter of water, take 50 g of salt and bee honey, 300 ml of red currant juice.

Tomatoes, previously washed and dried, are pricked with a toothpick and dipped in boiling water for 30 seconds. Afterwards the filling is prepared. Salt dissolves in one liter of water, Bee Honey and red currant juice is poured ( homemade). Next, the jars, on the bottom of which you need to put a few currant or cherry leaves, a sprig of tarragon, a couple of lemon balm leaves, are filled with tomatoes and poured over the prepared hot pour. After keeping the workpiece for 5 minutes, the filling is drained from it, boiled and poured into jars again (repeat the procedure 2 times). After the second filling, jars of tomatoes with red currant filling are hermetically sealed with lids.

Recipe for preparing tomatoes with cherry branches

More often, when preserving tomatoes, only cherry leaves are used, but in this recipe, small twigs of cherries with leaves are used. You will also need:
- 2 kg of ripe tomatoes,
- 50 g salt,
- 100 g sugar,
- 1 liter of water,
- ? tsp citric acid.

The tomatoes are split at the point where the stalk is attached, placed in jars, and cherry branches are placed along the walls of the container (approximately 5 pieces per 3-liter jar). The tomatoes should press the cherry branches. Citric acid dissolves in water with salt and sugar. Afterwards, the solution is brought to a boil and the tomatoes are poured with it. Jars with the preparation are sterilized for 10-12 minutes and rolled up.

Tomato preparations for the winter with gelatin

To prepare the brine for the recipe "" for 4 liters of water you will need 0.5 kg of sugar, 100 g of salt and spices for the marinade (cloves, cinnamon, dill, bay leaf, allspice, etc.). You will also need 11 tbsp. gelatin and a glass of water. Gelatin is dissolved in the specified volume of water and left to swell for 2-4 hours. Large dense tomatoes are cut into 4-6 parts; small tomatoes can be left whole. Onion cut into rings (for each 3-liter jar you need 1-2 large onions). The brine is boiled for 5 minutes, the swollen gelatin is added to it, and the tomato filling is mixed. Tomatoes and onions are placed in jars and filled with hot liquid. The jars are sterilized in about half an hour. And, before rolling them up, 1 tsp is poured into each jar. vinegar essence.

Recipe for tomatoes and gooseberries

Not only grapes are used in canning tomatoes, but also gooseberries. And at the same time very successful! According to the recipe, the tomatoes are pricked (so as not to burst when pouring boiling water) and blanched. The gooseberries are sorted, the tails are cut off, and each berry is also pierced with a toothpick. Tomatoes are placed in jars and sprinkled with gooseberries. To fill 1 liter of water, take 50 g of salt and sugar. Filled jars are filled with hot brine and rolled up. Although, for additional sterilization, the filling can be drained after 5 minutes of infusion, boiled and poured into the container again (as in previous recipes).

Recipe for caviar from unripe tomatoes

Delicious preparations for the winter from tomatoes The unusual tomato caviar will continue, for the preparation of which exclusively unripe and even green tomatoes are selected. So, for about 0.5 kg of tomatoes you need:
- 1 medium carrot,
- ? bulbs,
- 25 g parsley roots,
- 100 ml non-spicy tomato sauce,
- 1 tbsp. salt with a slide.

All ingredients for caviar - tomatoes, carrots, onions and parsley roots - must first be fried in vegetable oil or baked in the oven. And then, having cooled them, pass them through a meat grinder into homogeneous mass. Received vegetable puree it is salted, sugared, and tomato sauce is added along with seasonings. All this is mixed, placed in an enamel pan and brought to a boil over low heat. After boiling, the caviar is immediately transferred to jars and covered. metal lids. At the end of preservation, the jars are sterilized for about 1 hour and rolled up.

Recipe for the winter with sunflower oil

To start preparing the preparation, a marinade is prepared. Add 2 tbsp per liter of water. with a pile of sugar, 3 tbsp. salt, 10 bay leaves, 10 black allspice peas, 15 g cloves. Place several black peppercorns, onions, cut into rings at the bottom of sterilized jars and place tomatoes cut in half (preferably cut side down) on them.

The tomatoes are “covered” with onion rings on top. Then it is poured hot marinade, and the jars are placed in a wide saucepan with warm water to sterilize: gradually the water is brought to a boil, the jars need to be covered with lids and kept in boiling water for about 15 minutes. Then, after removing the jars, add vegetable oil to them so that it completely covers the marinade on the surface and forms a layer of 3-5 mm. Now the container can be rolled up and wrapped in a blanket until it cools.

Recipe for “Vologda” tomatoes for the winter

The ingredients for the recipe are as follows:
- 3 kg of ripe tomatoes,
- 1 kg of onion and sweet bell pepper,
- 5 heads of garlic,
- allspice.
For the marinade you will need:
- 2 liters of water,
- 6 tbsp. Sahara,
- 3 tbsp. salt,
- 2 tbsp. sunflower oil,
- 1 tbsp. 70% vinegar essence.

Dense red tomatoes are cut into 4 parts. Onions and sweet peppers are cut into rings. The garlic is crushed. Then the vegetables are placed in jars and poured with hot marinade. For the marinade, salt and sugar are dissolved in water, brought to a boil and then vinegar essence is poured into them and sunflower oil. After filling the jars, they are set to sterilize for 10-15 minutes. And then they roll it up, turn it upside down and leave it in that position until it cools. The marinade in jars may become a little cloudy due to the garlic, but this is not scary and will not spoil the taste of the product at all.

Recipe “(with pulp)”

For the preparation you will need overripe tomatoes, which will probably be found when collecting vegetable harvest. From these tomatoes, or just moderately ripe ones, you can make excellent tomato juice with pulp. To do this, red tomatoes are peeled, transferred to a container of suitable size and simmered over low heat.

Then the well-cooked tomatoes are rubbed through a sieve or pureed using a blender. The resulting mass is poured into a saucepan and boiled for half an hour, after which it is poured into jars and sterilized for another 30 minutes at a temperature of 90 C. The jars are rolled up. You can add lemon juice to the juice during capping.

Spices are not added to the juice with pulp; It is better to add them to taste immediately before using the preparation in winter.

Recipes “Tomato preparations for the winter” There are a variety of them - for every taste! They also prepare stuffed ones, salt them (with other vegetables, honey, cinnamon, gelatin, carrot tops or rich sets of spices)… And about tomato-based salads generally constitute a separate category of home preserves! After all, their diversity and unique taste will become indispensable in the cold. Preparing tomatoes for the winter is a great snack for all occasions!

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:

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 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 in 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; black ground 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. Bell pepper Remove seeds 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 ground red hot 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 for sterilization. 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:
For 1.5 kg of tomatoes cream: 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 olive oil so that the tomatoes are 2/3 immersed in 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 of 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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These tomato preparations are for those zealous housewives who have grown a sumptuous harvest of tomatoes in their gardens and want to preserve them. Recipes for tomato preparations great amount, these are natural tomatoes, ketchups and tomato paste, salted and marinated tomatoes, salads and assorted dishes and even jam from green tomatoes... As they say - choose to taste! We have prepared a selection of the most delicious and most unusual recipes. So, tomato preparations.

Tomatoes in their own juice. To prepare these canned foods, small round or oval tomatoes with a diameter of 3-4 cm are suitable. Rinse the tomatoes, cut crosswise, blanch in boiling water for 1-2 minutes, then plunge into ice water. The skin is easily removed. Prepare tomato juice: steam overripe tomatoes over low heat and rub through a sieve. Add salt to the resulting juice at the rate of 50-60 g per 1 liter, put on fire and bring to a boil. Place the peeled tomatoes in sterilized jars, shaking them so that the tomatoes fit more tightly, pour boiling juice over them and place for sterilization. Sterilize half-liter jars for 5-8 minutes, liter jars for 10-12 minutes. Roll up.

2.5 kg tomatoes,
1 pod of hot pepper,
1 PC. sweet pepper,
10 black peppercorns,
5 peas of allspice,
1 root with parsley,
1 carrot,
2 liters of water,
30 g salt,
60 g sugar,
4 tsp 80% vinegar.

Preparation:
Cut the tomatoes crosswise, blanch in boiling water for 1-2 minutes, put in ice water, remove the skin. Peel the sweet peppers and cut into wide strips. Wash the hot pepper pod, cut the carrots into slices, also cut the parsley root into slices, chop the greens coarsely. Place the tomatoes and vegetables in sterilized jars and pour boiling brine over them. Place the jars in a saucepan with warm water, bring to a boil, sterilize for 20 minutes. Then add vinegar and roll up.

Salted tomatoes according to an old recipe. Tomatoes for this recipe are prepared in a barrel, bucket or pan. Place black currant leaves on the bottom of the container, lay out firm, slightly unripe tomatoes, sprinkling them with black currant leaves. Prepare brine: for 12 liters of water - 2 glasses of sugar, 1 glass of salt, 15 bay leaves, 1 tsp. black peppercorns, 1 tsp. Boil allspice peas, let cool, add 100 g of dry mustard, stir and let sit. As soon as the brine becomes transparent, pour it over the tomatoes, place a clean cloth on top and press down. Place in the cold.

Salted tomatoes in a bag. This original recipe pickling tomatoes in plastic bag. Wash medium-ripe tomatoes, prepare cherry, currant, celery and dill leaves. If you can find sugar beets, good, it delays oxidative processes. Place a layer of greens in the bag, then a layer of tomatoes, again a layer of greens, chopped sugar beets and again tomatoes, place a layer of greens on top. Tie the bag tightly and place it in a barrel or box. After two days, pour the mixture of tomatoes and herbs with brine. The brine is prepared as follows: take water in an amount equal to half the capacity of the bag, add salt, add dill, hot and allspice, bay leaf and boil everything (for 1.5 liters of water - 100 g of salt, spices and herbs to taste). Cool, strain and pour into a bag. Tie the bag tightly.

Canned tomatoes with grapes

Ingredients for a 3 liter jar:
1 sweet pepper,
1 pepper,
3 cloves of garlic,
2 bay leaves,
5 currant leaves,
4 cherry leaves,
10 black peppercorns,
1 horseradish leaf
2 sprigs of dill,
1 tbsp. salt,
1 tbsp. Sahara,
1 bunch of grapes,
tomatoes.

Preparation:
Wash the tomatoes and chop them in several places. Place spices, tomatoes, grapes, salt, sugar in sterilized jars, pour boiling water over them and leave for 20 minutes. Then drain the water, bring to a boil, pour it back into the jars and roll up.

Dessert tomatoes in apple juice. Chop medium-sized tomatoes in several places and blanch in boiling water for half a minute. Boil apple juice with salt and sugar (for 1 liter of juice - 30 g salt, 30 g sugar). Place the prepared tomatoes in sterilized 3-liter jars, add 8-10 lemongrass leaves, pour boiling water over them for 5 minutes. Then drain the filling, boil again, pour over the tomatoes. Repeat this procedure one more time. Roll up.

Delicious tomatoes with red currant juice. Prick the tomatoes with a wooden toothpick in several places and blanch in boiling water for half a minute. Prepare the filling: for 1 liter of water - 300 ml of red currant juice, 50 g of honey, 50 g of salt, boil. Place the prepared tomatoes in sterilized jars, add 30 g each of lemon balm and tarragon leaves, pour boiling stock over them, drain after 5 minutes and boil again. Pour again, drain, boil, repeat the procedure one more time, roll up.

Cherry flavored tomatoes

Ingredients:
2 kg tomatoes,
5 cherry branches with leaves,
1 liter of water,
100 g sugar,
50 g salt,
3 g citric acid.

Preparation:
Wash ripe tomatoes, prick them from the stem side and place them in a jar along with cherry branches, and lay the branches vertically along the walls of the jar, pressing them with tomatoes. Dissolve salt, sugar, citric acid in water, bring to a boil and pour over the tomatoes. Pasteurize for 10 minutes, roll up.

Tomatoes in gelatin. For the brine you will need 4 liters of water, 100 g of salt, 500 g of sugar, spices (allspice, cinnamon, bay leaf, dill, cloves - to taste), 200 g of water and 11 tablespoons of gelatin. The indicated amount should be enough for four 3-liter jars. Dissolve gelatin in 200 g of water, let it swell for 2-4 hours. Cut large, dense tomatoes into 4-6 pieces. Cut the onion into rings (each jar will require 2-3 large onions). Prepare the brine: boil water, salt, sugar and spices for 5 minutes, add the swollen gelatin, stir. Place tomatoes and onions in jars, pour into jars. Sterilize 3-liter jars for 20-30 minutes. Before rolling, add 1 tsp to each jar. vinegar essence.

Tomatoes with gooseberries. For each 3-liter jar you will need approximately 1 liter of filling: for 1 liter of water - 50 g of salt, 50 of sugar. Prick the tomatoes with a wooden toothpick and blanch for half a minute in boiling water. Sort the gooseberries, trim off the stems, and prick with a wooden toothpick. Place the prepared tomatoes in jars, sprinkle them with gooseberries, and pour boiling sauce over them. After 5 minutes, drain the filling, boil, pour again, repeat one more time, roll up.

Tomatoes with garlic in apple juice. A 3 liter jar will require approximately 1 liter of filling: per 1 liter apple juice- 50 g salt, 50 g sugar. Chop the tomatoes and blanch for half a minute in boiling water. Peel the garlic, but do not cut it! Place the tomatoes in jars, sprinkle with garlic, and pour boiling sauce over them. Roll up, turn over, cool.

Tomatoes with onions in apple juice are prepared in the same way as in the previous recipe, with the only difference being that 1 liter of apple juice requires 30 g of salt and 30 g of sugar. Cut the onion into large rings, place them together with the tomatoes in jars, pour boiling sauce over them, and roll up.

Green tomato caviar

Ingredients for 1 kg of caviar:
600 g green tomatoes,
200 g carrots,
100 g tomato sauce,
50 g onion,
25 g parsley root,
15 g salt,
10 g sugar.

Preparation:
Bake tomatoes, carrots, parsley root, onions in the oven (can be fried in vegetable oil), cool, mince, add salt, sugar, spices, tomato sauce, mix. Place in a saucepan, bring to a boil, and place in sterilized jars. Cover the jars with dry sterilized lids, sterilize for 1 hour, and roll up.

Tomatoes with sunflower oil. Prepare the marinade: for 1 liter of water - 10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. salt, 2 tbsp. Sahara. Boil everything, add 3 tbsp. 9% vinegar. Place 2 bay leaves, 6 black peppercorns, and an onion cut into rings at the bottom of liter jars. Then tightly arrange the thick red tomatoes cut in half, placing them cut side down. Also put a few onion rings on top. Pour in the marinade, place in a saucepan with warm water and sterilize from the moment of boiling for 15 minutes, covering with a lid. Before sealing, pour enough vegetable oil into each jar so that it completely covers the marinade with a layer of 2-3 mm. Roll up.

Ingredients for 1 liter jar:
500 g green tomatoes,
20 g garlic,
10 g salt,
50 g 6% vinegar,
70 g celery greens,
350 g of water.

Preparation:
Cut the caps off the green tomatoes, peel the garlic, and finely chop the greens. Insert 1-2 cloves of garlic into the seed nests of tomatoes, compact with herbs, and add salt. Place the prepared tomatoes in a wide bowl under pressure and leave in the cold for 4-5 days. Then drain the brine and boil. Place the tomatoes in jars, pour boiling brine, sterilize half-liter jars for 5-7 minutes, liter jars for 8-10 minutes. Roll up.

Tomatoes "Vologda"

Ingredients:
3 kg tomatoes,
1 kg of onion,
1 kg sweet pepper,
5 heads of garlic,
5 peas of allspice.
For the marinade:
2 liters of water,
3 tbsp. salt,
6 tbsp. Sahara,
1 tbsp. 70% vinegar,
2 tbsp. vegetable oil.

Preparation:
Cut strong red tomatoes into 4 parts, onions and sweet peppers into rings, chop garlic. Sterilize the jars, layer tomatoes, peppers, onions, garlic, pour the hot marinade over the vegetables. Sterilize: half-liter - 10 minutes, liter - 15 minutes. Roll up and turn over until completely cool. The garlic will make the marinade cloudy, but that's okay.

Tomato juice with pulp. Ripe and overripe tomatoes with bright colors are washed, peeled and boiled over low heat. Rub through a sieve (or grind with a blender), pour into a saucepan, boil for 30 minutes, pour into sterilized jars or bottles, sterilize for 30 minutes at 90ºC. Roll up. When using, you can add lemon juice.

Tomato-apple sauce

Ingredients:
6 large tomatoes,
2 cups chopped apples
3 sweet peppers,
2 cups raisins,
1 cup chopped onion,
3.5 cups sugar,
¼ cup salt
3 glasses of wine or 9% vinegar,
60 g dry mustard,
2 tbsp. ground ginger.

Preparation:
Peel the tomatoes and cut into 4 parts. Remove seeds from sweet peppers. Chop apples and onions. Place all products in a saucepan, add raisins, sugar, salt, dry mustard, vinegar, ginger and cook over low heat for 2 hours. Cool, put into jars, seal with plastic lids. Keep refrigerated.

Spicy tomato paste

Ingredients:
3 kg tomatoes,
500 g onions,
300-400 ml 9% vinegar,
2-3 bay leaves,
300-400 g sugar,
5-6 black peppercorns,
3-4 juniper berries,
salt to taste.

Preparation:
Chop the ripe tomatoes and onions and steam them in an enamel pan under a lid over low heat, then rub through a sieve or colander. Heat the vinegar, add the spices, bring to a boil, cool and pour into the tomato mass. Boil the paste by a third over low heat, season with sugar, salt and mustard, boil for a few more minutes, spread while hot, and roll up.

Boiled green tomatoes (seasoning for meat)

Ingredients:
1 kg green tomatoes,
500 g sugar,
500 ml 5% vinegar,
1 tbsp. salt,
1 tbsp curry powder,
6 cloves of garlic,
1 tsp cumin,
a little red hot pepper, ginger, raisins.

Preparation:
Grind all ingredients, mix and cook over medium heat for 1 hour. Place hot into jars and roll up.

Green tomato jam. For 1 kg of tomatoes - 1.2 kg of sugar and 1 glass of water. Small meaty tomatoes wash, remove stems and remove seeds. Prepare syrup, dip tomatoes in it and leave overnight. Then put on fire and cook for 1-1.5 hours. At the end of cooking, add 2 g of citric acid. Place into sterilized jars.

Red tomato jam. For 1 kg of tomatoes - 1 kg of sugar, 1 glass of water. Prepare the syrup, put small red tomatoes in it (necessarily whole!), put on fire and cook for 30 minutes, leave overnight. The next day, boil the jam again, skim off the foam, add a little vanillin, and boil. Remove the foam again and leave overnight. The next morning, finish cooking the jam and pour into clean jars. If you cook overripe tomatoes this way, you will get jam.

Like these ones different blanks from tomato. Good luck to you!

Larisa Shuftaykina

The most best recipes from tomatoes for the winter, treat yourself and your loved ones to amazing winter preparations!

Ingredients:
- 2 kg of tomato, cut into large pieces (in half)
- 4 things. bell peppers
- 2 heads of garlic
- greenery
Refueling:
- 100 g vinegar
- 100 g grows. oils
- 100 g sugar
- 2 tbsp. salt.

Preparation:
1. Grind pepper and garlic (I added 2 pieces of hot pepper) in a meat grinder. Mix.
2. Chop the greens.
3. Place in layers in a 3-liter jar: tomatoes, then a mixture of vegetables, herbs.
4. Close the jar with a lid and place it in the refrigerator upside down on the neck.
This is so that after 8 hours it will be ready to eat on top. I made it in the evening and it’s ready in the morning! And then you can hold it in your normal position. It tastes even better the next day!

Ingredient:
- 2 kg fresh tomatoes(ripe and elastic)
- 1 red hot pepper
- 2 - 3 cloves of garlic
- 1 bell pepper
- allspice peas
- carnation
- sugar
- salt
- vinegar 9%

Preparation:
1. Place spices in clean jars: 3-5 allspice peas, 3-5 cloves, 1 clove of garlic cut into slices, 1/4 bell pepper, cut into pieces and a small piece of hot pepper.
2. Wash and dry the tomatoes. Place tomatoes in jars.
3. Pour boiling water over and let stand for 20-30 minutes. Drain the water and add 4 tablespoons of sugar and 2 tablespoons of salt per 1 liter of marinade.
4. Boil and pour into jars. Add 2 tablespoons of vinegar per liter jar. Roll up the jars and turn them over.
5. Let cool at room temperature.

Ingredients:
- green, unripe tomatoes, preferably large and fleshy.
- celery sprigs
- garlic
- red hot pepper
Brine
- for 1 liter of cold water (from the tap)
- 70 g salt (coarse)

Preparation:
1. Cut the tomatoes in half lengthwise, but not all the way.
2. If the garlic is large, then cut each clove into several slices. Pepper mode for rings (I do this with scissors, it’s very convenient). Celery sprigs.
2. In each tomato we put several slices of garlic, 2-3 rings of pepper (depending on how much you like it spicy or whether there are children in the house). We also stuff a sprig of celery there, mercilessly folded several times, and secure all this beauty with ordinary spool threads, wrapping the tomato several times in different directions (if you’re careful, you can do it without threads). The market esthetes stuff the red pepper in such a way that it sticks out of the tomato with a red tongue (teasingly) - like on a smiley face.
3. Place a layer of celery sprigs on the bottom of a pan, or a jar (or maybe a barrel), a layer of tomatoes on top, another pepper on the sides (for those who like it), then celery again, etc. Top layer of celery.
Dilute salt in water and pour over tomatoes.
4. We put it under pressure. A 3 liter jar requires approximately 1.5 liters of brine.
When the tomatoes finish playing, stop bubbling, the brine becomes transparent - that’s it, the pickle is ready. If you use it right away, then you don’t need to do anything else. And if you want to save it, then drain the brine, boil it and immediately pour in the tomatoes. You can close it like you would with a plastic lid , and roll it up with an iron one. This must be done immediately after pouring boiling brine over it. It can be stored for a very long time, even 2 years.

Ingredients:
- 1 large zucchini
- 2-3 cloves of garlic
- 5 small tomatoes
- half a bunch of dill and parsley
- oil for frying
- mayonnaise
- flour

Preparation:
1. Take a large zucchini and cut into slices 0.5 cm thick.
2. Salt all the circles and mix, leave in a bowl for 5 minutes.
3. Heat the oil in a frying pan and fry each circle after dipping it in flour on both sides.
4. Place the fried zucchini on a dish and let cool.
5. When the zucchini has cooled, grease it with a mixture of mayonnaise and garlic.
6. Cut the tomatoes into circles and place them on top of each zucchini.
7. Lightly grease the top of the tomatoes with mayonnaise and garlic.
8. Sprinkle with herbs on top and place in the refrigerator for 30 minutes.

Ingredients:

3 kg tomato
- 3 heads of garlic - 1 tbsp. sugar - 0.5 tbsp. oil - 0.25 tbsp 9% vinegar - 1 tbsp salt

Preparation:
1. Pass the tomatoes through a meat grinder and cook for an hour until thickened. add salt, butter and sugar, garlic.
2. Cook for another 20 minutes.
3. Pour in vinegar, cook for 5 minutes, roll up.

Ingredients:
- tomatoes
- peppercorns
- Bay leaf
- onion
- dill greens
- garlic
- vegetable oil

Brine:
- 3 l. water
- 3 tbsp. l. salt
- 7 tbsp. l. Sahara
- 1 tbsp. 9% vinegar

Preparation:
1. First, choose tight red tomatoes.
2. Cut them in half.
3. At the bottom of the jar (I used liter ones), place chopped dill, 4 - 5 peppercorns, one small onion rings, 2 chopped garlic cloves and 1 tbsp. l. vegetable oil.
4. Now place the tomato halves cut side down. As soon as the jar is full, fill the tomatoes with warm brine.
5. Then we place our jars on a stand in a pan of water and sterilize for 10 minutes from the moment of boiling.
6. Then tightly seal the lids and turn them upside down, wrap them up until the morning.

Ingredients:
- 1.5 kg sweet pepper
- 1.5 kg of ripe tomatoes
- 1/2 tbsp. spoons of salt
- 100 ml apple, grape or berry vinegar
- 100 g honey, 10 black peppercorns

Preparation:
1. Peel the pepper from seeds and cut into pieces.
2. Cut the tomatoes into slices.
3. Mix the vegetables, adding salt, honey and vinegar, and leave until the juice releases.
4. After this, put the dishes with vegetables on the fire, bring to a boil and simmer for 10 minutes.
5. Then pour the boiling salad into sterilized jars, roll them up, turn them upside down and wrap them.

Ingredients:
For a 2 liter jar:
- 2 kg of tomatoes,
- 1 large bunch of cilantro
- 1 head of garlic
- 1-1.5 tbsp. l salt
- 1/2 tsp. red pepper

Preparation:
1. Grind the tomatoes in a blender along with the skin.
2. Boil until medium thick, stirring constantly.
3. Grind all the seasonings separately, then combine everything, carefully move and roll into jars.

Ingredients:
- beans – one kilogram
- onions - two onions
- tomatoes – one kilogram
- coarse salt - three teaspoons
- ground black pepper - one teaspoon
- allspice, ground - half a teaspoon
- bay leaf - five pieces
- vinegar 70% - one teaspoon

Preparation:
1. First, we boil the beans until full readiness in lightly salted water, after soaking it for a day.
2. Peel the onions, chop them as finely as possible and fry in vegetable oil until golden brown.
3. Place ripe, whole tomatoes in boiling water for a few seconds, then immediately cool them in cold water and carefully remove the skin.
4. Next, cut the peeled tomatoes into small pieces and place in a deep enamel dishes, add salt and cook until they turn into puree.
5. Then add beans, fried onions, spices, chopped bay leaf to the boiled tomatoes and mix everything well. Let the mixture boil and pour vinegar into it.
6. Remove the cooked beans from the heat and immediately pour into previously prepared, pasteurized glass jars. We seal it.

Ingredients:
- young zucchini – 5 kg.,
- tomato juice – 2 liters,
- sugar – 2 cups,
- salt – 1 tbsp. spoon,
- vegetable oil – 200 ml.,
- vinegar 9% – 150 ml.,
- ground red pepper – 1 heaped teaspoon,
- parsley – 1 bunch,
- garlic – 2 heads.

Preparation:
1. Wash the zucchini, cut off the tails and cut into slices no more than 1 cm thick.
2. Place a couple of parsley sprigs on the bottom of each jar. Place zucchini on top of the parsley.
3. Next, prepare the sauce for the zucchini: pour tomato juice into the pan. If you don't have tomato juice, you can take tomato paste(0.5 kg.), diluted with water (1.5 liters). Add sugar, salt, vegetable oil, vinegar, garlic and pepper. This year I didn’t have any pepper on hand, but only one jar of adjika left from last year’s harvest. Added 1 glass of adjika to the resulting mass, put it on medium heat and boiled for 10 minutes.
4. Pour hot tomato sauce into jars with zucchini. Cover with a lid and sterilize for 25 minutes, from the moment the water boils in the pan.
5. Then hot jars with zucchini in tomato sauce roll up the lids, turn over and wrap in a towel. Leave the jars until completely cool.

Ingredients:
- Tomatoes – 1kg.
- Apples – 3 pcs.
- Carrots – 2 pcs.
- Salt – 1 teaspoon.
- Sugar – 1 tbsp.
- Vinegar – 2 tablespoons.
- Pepper, garlic - to taste.

Preparation:
1. Grind tomatoes, carrots, peeled apples in a meat grinder, add salt, sugar, vinegar, and cook on fire.
2. 20 minutes after boiling, add crushed garlic and pepper, stir.
3. Place everything in jars and sterilize them in a saucepan with water, after placing a towel on the bottom.
4. Screw the lids on the jars and leave them upside down for 12 hours.
5. Ready sauce Can be stored in a dark, cool place.

Ingredients:
- 3 kg tomato
- 250 g horseradish
- Garlic 200 g
- Salt 3 tbsp or to taste
- Sugar 1 tbsp or to taste

Preparation:
1. Peel horseradish and soak for 30 minutes in clean water.
2. Cut and scroll either in a meat grinder or in a blender (with a knife attachment) or in a processor.
3. Wash the tomatoes, chop and mince together with the garlic.
4. Mix all ingredients, add salt, sugar to taste, mix.
5. Place the seasoning in sterile jars, close the lids and store in the refrigerator.
Recipe by Marina Sazonova.

Ingredients:
- tomatoes
For filling:
- water - 1 l
- sugar - 70 grams
- salt - 40 grams
- vinegar - one teaspoon
- gelatin - 30 grams
- peppercorns to taste
- bay leaves to taste

Preparation:
1. Soak gelatin in cold boiled water until swelling.
2. Next, heat in a water bath or in microwave oven until the gelatin is completely dissolved.
3. Strain.
4. Cut the tomatoes and place them in prepared jars.
5. Put sugar and salt into the water, bring to a boil, add vinegar, prepared gelatin, chopped carrots, spices and boil for 3 minutes.
6. Hot pickle pour into jars with tomatoes and sterilize.
7. Next, roll up the jars and cool.

Ingredients:
- cucumbers - 1.5 kilograms
- tomato juice - 1.5 l
- garlic - 5-6 cloves
- tarragon - 10 grams
- dill (umbrellas) - 50 grams
- salt - three tablespoons

Preparation:
1. Tomato juice boil and cool.
2. Dissolve salt in it, add garlic, herbs and pour in the cucumbers placed in jars.
3. Close with lids and store in a cool place.

Ingredients:
- 3 kg tomato;
- 2 kg eggplant;
- 200 g vegetable oil;
- 200 g sugar;
- 100-150 g of vinegar 9%;
- 2 pods of hot pepper;
- 2 heads of garlic;
- 2 tbsp salt;

Preparation:
1. Grind tomatoes and peppers, add salt and cook for 15 minutes.
2. Cut the eggplants into medium cubes. Not in slices as in Ogonyok, not in straws, but in bars.
3. If you like, you can peel the eggplant, I like to leave it like that.
4. Add the chopped eggplants to the tomatoes and peppers, and also add sunflower oil, sugar and vinegar.
5. Cook for 40 minutes; at the end of cooking, add squeezed garlic to the eggplants.
6. Pour the mixture into sterilized jars and seal.
7. Turn the jars upside down and wrap them in a warm blanket for 1-2 days.

Bon appetit!

Perhaps, tomato preparations turn out to be the most delicious, in my opinion. And in winter, the spicy aroma from red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly whetting the appetite of lovers.

Your attention great recipes preparations of tomatoes for the winter for every taste. It is worth preparing carefully, a little time and you will enjoy winter delicious tomatoes from jars.

Of course, tomatoes require careful attention, which also applies to lids. This is necessary, since I consider them to be a more capricious vegetable compared to.

Tomatoes must be ripe and fresh - of high quality inside and without damage on the outside. They must be thoroughly washed before placing in jars; it is even advisable to soak them in cold water for a couple of hours.

Make a hole in each tomato at the base of the stalk using a clean wooden toothpick. This step will help maintain the integrity of the peel in the boiling water.

We add greens to the containers according to our preferences. Dill will give you a spicy favorite aroma; it is better to use umbrellas for a brighter taste. Parsley - great option For friendship with tomatoes in a jar, leaves and stems are useful. She has fresh taste and a good aroma, you shouldn’t feel sorry for it when adding it to spices. Tarragon for lovers of the original taste of marinade and vegetables in it. Celery is a green for those who love bright smells and bold flavors, but I confess that it is my favorite companion for red vegetables.

Excellent spices for red vegetables would be black peppercorns, allspice and bay leaves. Coriander and mustard seeds will decorate the tomato preparation with their taste, fresh or dried garlic will give perfect combination. Some housewives add a few pieces hot pepper in a red pod - this is for lovers of spicy vegetables in jars.

A mandatory component will be citric acid, vinegar or vinegar essence, as well sufficient quantity salt and sugar. When preparing tomatoes for the winter, preservatives are a must. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade as additional protection for seaming.

Recipe for tomatoes with citric acid per liter jar

In front of you wonderful recipe tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is herb, which will give tomatoes original taste and an interesting aroma. Whether or not to add it to the cylinders is up to you. If it is missing, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices per 1 liter jar:

2 pcs. carnations
2 mountains allspice
2 mountains black pepper
1st branch tarragon (tarragon)

For marinade per 1 liter of water:

1 tbsp. l. salt without a slide
5 tbsp. l. with a pile of sugar
1/3 tsp. citric acid

Cooking method:

Prepare the tomatoes - rinse them well, sort them

Sterilize jars and lids

Using this recipe, the jars do not need to be sterilized, but only rinsed well

Place black pepper, cloves, allspice, and tarragon in each jar according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from the high temperature

Fill the cylinders with tomatoes up to your shoulders, no need to fill them to the very neck

Drain the water into a saucepan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Pour the hot marinade into the containers, immediately covering them with lids.

Close the lids on the jars with a canning key, turn them over, and wrap them in a warm blanket.

Bon appetit!

Tomatoes for the winter with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe turn out very tasty and beautiful. Enjoy quality winter rolls prepared with your own hands. Summer work is doubly enjoyable!

For a 0.5 liter jar you will need:

150 g tomatoes
1 PC. carrots
1 PC. onions
2-3 branches celery
5-6 mountains black pepper
1 tsp. salt
1 tsp. granulated sugar
2 tbsp. l. 9% vinegar
1.5 tbsp. l. vegetable oil
200 ml hot water
2 teeth garlic
1 tab. aspirin (optional)

Cooking method:

Rinse the vegetables in running water and place them in clean jars. There should be no damage to their skin.
Peel the onions and carrots, rinse and cut them, the onions into half rings, and the carrots into large cubes. Place the vegetables in the jars along with the celery stalks, filling the spaces between the tomatoes. Coarsely chop the garlic cloves into jars.
Boil water, pour it into jars with vegetables, pouring it into a knife or tablespoon at a time so that the glass does not crack due to temperature changes. Cover the jars with clean lids and let the tomatoes warm up in boiling water for 20-25 minutes.
Then, using a drain lid, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except vinegar and vegetable oil. Place the saucepan with the marinade on the stove and bring it to a boil.
Pour oil, vinegar into each jar, and add aspirin if desired. Next, pour the hot marinade over the vegetables in the jars, cover the jars with lids, and close them with a key.
Check the strength of the closure by turning the jars over onto their lids, wrap them in a warm blanket, leaving the seals in it until they cool completely.
Keep the workpieces away from sunlight!

Bon appetit!

Preparing tomatoes and garlic for the winter

This is not why complex recipe You get amazingly beautiful tomatoes, as if in the snow. Garlic crushed in a blender is very light, it moves freely in the marinade, beautifully settling on the vegetables, between saturating them very bright taste and aroma.

Be sure to try this recipe for tomatoes! Good luck!

For a 1 liter jar you will need:

500-600 g tomatoes
0.5 tsp. mustard seeds
1 tsp. garlic
0.5 tsp. vinegar essence 70%
3 tbsp. l. sugar per 1 liter of water
1 tbsp. l. salt per 1 liter of water
2-3 mountains allspice

Cooking method:

Sterilize jars and lids using steam or any method convenient for you.

Wash the tomatoes thoroughly and sort them

Pierce each tomato at the base with a toothpick.

Pour boiling water over the tomatoes in the jars, cover with lids, and let warm up for 20 minutes.

Separately, boil 2 liters of water, add salt and sugar according to the recipe, bring the marinade over the fire to a boil

Peel the garlic, rinse well

Grind it in a blender

Drain the hot water from the cylinders, we won’t need it anymore

Pour hot marinade over tomatoes

Pour vinegar essence into each jar:

1 l - 1/2 teaspoon
0.5 l - 1/4 teaspoon

Immediately cover the containers with lids and close them with a canning key.

Turn hot cans of tomatoes over, wrap them, and let them cool completely in a blanket.

At first, the marinade in the containers will be slightly cloudy, since we crushed the garlic in a blender

But when the jars cool down, the sediment will calm down - the marinade will become transparent with white “snow” of chopped garlic

Bon appetit!

The most delicious recipe for winter tomatoes with celery

In this recipe, celery, having a bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It’s worth trying to prepare tomatoes for the winter this way.

This is my favorite recipe; very often I use it in my homemade preparations for my loved ones. Be sure to cook tomatoes and celery! This is delicious!

You will need:

3 kg tomatoes
500 g celery
30 g mustard beans
6 teeth garlic
4-6 dill umbrellas
50 g table salt
55 g granulated sugar
15 ml vinegar essence 80%
2 liters of water
20 g coriander seeds
4 things. bay leaf

Cooking method:

Sterilize all cylinders and caps in a way convenient for you.
It is necessary to dry the coriander and mustard seeds, heat them in a dry hot frying pan for a few minutes, keep the bay leaf in boiling water for 60 seconds
Next, pour coriander and mustard seeds into the bottom of the jars, add bay leaves, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and doused with boiling water
Pre-soak celery stalks and greens in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens whole, place everything in glass containers
Rinse small tomatoes in cold water, remove the stem, pierce each with a toothpick at the base, place tightly in jars, add dill umbrellas and a little celery on top
First pour boiling water over the preparations with vegetables for 20 minutes, then pour the water from the cylinders into a convenient pan, measure the volume, add water to 2 liters, dissolve sugar and salt according to the recipe
The marinade must be boiled for 5 minutes, remove it from the heat, add vinegar essence to it
Fill the containers with vegetables to the very top with the prepared marinade, carefully roll them up with a key for preservation or use screw caps for glass with threads
Closed cans should be immediately turned upside down on the floor and covered with a blanket until they cool completely.
After 24 hours, put the vegetables in the jars in a cool, dark place for storage.

Bon appetit!

Tomatoes for the winter with bell peppers for a 3 liter jar

The big advantage of this recipe is that you yourself regulate the amount of onion and bell pepper in the jar. Sweet peppers are saturated with amazing spicy aroma from the generous tomatoes and marinade, it turns out very tasty.

It’s worth putting it in a larger jar, because there will be a lot of people who want to enjoy it. Good luck with your preparations!