Almost any housewife harvests tomatoes for the winter, making all kinds of preparations from them.

How pleasant it is to open a jar of canned tomatoes on a winter evening and eat them, for example, with boiled or fried potatoes, or with some kind of porridge.

Canned tomatoes are a delicious appetizer that goes well with absolutely all dishes.

In addition, they can always be put on the festive table, they certainly won’t stay, all the guests will sweep them away at once and ask for more additions! So, how do you make juicy tomatoes for the winter? Consider a few golden recipes for canning these vegetables.

Tomato preparations for the winter: the best recipes step by step

Snack "Assorted" in marinade

Constituent components:

For marinade:

2 large spoons with a slide of table salt - 60 grams;
4 large spoons without a slide of granulated sugar - 80 grams;
60 ml of 9% table vinegar.

Let's start preparing the blank from Assorted tomato for the winter:

Cherry with bell pepper

For such a preparation of tomatoes for the winter you will need:

700 grams of cherry tomatoes;
Bulgarian pepper - 200-300 grams;
3-4 cloves of garlic;
Dill umbrellas - 2-3 pieces;
3-5 cherry leaves;
1-2 raspberry leaves;
Lavrushka - 2-3 pieces;
Allspice in peas - 3-4 pieces;
A piece of hot pepper - 1/3 pod;
Sugar - 1 large spoon with a slide;
2 small spoons of salt;
60 ml apple cider vinegar.

How to do:

Preparing banks. To do this, thoroughly rinse the containers. To clean the dirt, you can use dishwashing liquid or baking soda. After that, rinse everything several times;
Washed jars must be sterilized. You can sterilize them over steam or in the oven;
Then we put washed dill umbrellas on the bottom of the prepared container;
Next, peel the garlic cloves, cut the hot pepper into small pieces. Also put on the bottom of the cans;
Lay cherry and raspberry leaves on top;
We wash the bell pepper, cut it in half and clean out all the seeds, remove the stalk;
Cut the pepper into medium strips. We put half of the pepper on the bottom of the jar on top of the sheets;
We wash the tomatoes well;
We spread the tomatoes in jars and alternate them with strips of the remaining pepper;
Next, put water on the fire and heat it to a boil. Pour hot water over all components and immediately drain;
Then pour boiling water over everything again and leave to stand for 10-15 minutes;
Drain the water from the jar into the pan, you need to make a marinade from it;
Add salt, granulated sugar, peas of allspice, lavrushka to the water;
We put the marinade on the stove and heat to a boil. You need to boil everything for 3-5 minutes and add apple cider vinegar;
Pour the tomatoes with marinade, cover with a lid and roll up;
We put blanks for the winter from cherry tomatoes upside down, wrap them with a warm fur coat or a blanket. Everything has to be cool down.

Tomatoes in their own juice

Ingredients for the recipe:

800 grams of fresh ripe tomatoes;
Garlic cloves - 3-4 pieces;
4-5 sprigs of parsley;
cilantro - 4-5 branches;
4-5 dill sprigs;
1 mint sprig;
1/3 of a hot pepper pod;
1 large spoon of salt;
2 large spoons of granulated sugar.

How to make such a preparation for the winter from a tomato:

Green tomato preparations at home

"Eating"

What will be required:

Green tomatoes - 2 kilograms;
Onions - 2 heads;
2 garlic cloves;
Salt - 2 large spoons;
Allspice - 4-5 peas;
Table vinegar - 1 large spoon;
Vegetable oil.

How to prepare a blank for the winter from green tomatoes:

Pre-wash the jars, clean various contaminants with detergent or baking soda;
Next, rinse the jars well several times. We sterilize them over steam or in the oven for 15 minutes;
Then we clean the garlic cloves from the skin and put them on the bottom of the jars, put the peas of allspice there;
Wash the tomatoes, cut into several pieces. Put the tomato slices in jars. We fold the vegetables tightly, leaving a little space for the onion on top;
Onion heads are peeled and cut into thin half rings;
Put the onion on top of the tomatoes;
We put a container of water 1.5 liters on the stove and heat it up;
We put salt, granulated sugar in hot water and stir;
As soon as the water starts to boil, add vinegar there and remove from the stove;
Pour the vegetables in jars to the very top with the finished marinade, add 1 tablespoon of vegetable oil there;
We put the material in a large saucepan at the bottom, place the jars and pour water into the saucepan a little more than half, cover with lids on top;
Put on gas, heat to a boil. As soon as the liquid begins to boil, we sterilize for 15 minutes;
After that, we take out the cans, roll them up, put them upside down on the floor, cover them with a warm blanket. Leave to stand until completely cooled;
Lettuce should be stored in a dark place at a temperature of no more than 20 degrees.

Of course, these recipes are not limited to blanks. Their mass! In winter, open it and be glad that you bothered to cook it in the summer!

And there are recipes for zucchini preparations for the winter.

What a delicious gooseberry jam with oranges! Look for recipes Once you cook it, you will cook it every year.

Green tomatoes stuffed with herbs and garlic

Constituent components:

2 kilograms of green tomatoes;
1 head of onion;
2 heads of garlic;
2 pieces of sweet pepper;
5-6 sprigs of dill;
5-6 sprigs of parsley;
Table vinegar 9% - 90 ml;
Chopped horseradish root, as well as leaves;
A little allspice;
Allspice in peas - 5-6 pieces;
A pinch of hot pepper.

How to cook such an unusual preparation for the winter from green tomatoes:

We wash the tomatoes, the stalk does not need to be removed;
Next, cut the washed vegetables in the middle, but not completely, make a recess with a knife;
Disassemble the heads of garlic into cloves, peel them and cut into thin slices;
Rinse greens and dry;
We open the tomatoes a little at the place of the cut, put garlic plates there and a sprig of dill and parsley;
We clean the sweet pepper from seeds and cut into half rings;
We clean the onion and chop the rings;
At the bottom of pre-prepared and sterilized jars we put onion rings, the remaining garlic, allspice peas, half the chopped horseradish root and leaves;
Next, put the stuffed tomatoes tightly in a jar to the very top;
Spread the remaining horseradish on top;
Pour tomatoes with hot water, cover with a lid;
After 15 minutes, pour out the water and pour boiling water again;
Then, after 15 minutes, pour the water into a container, add salt and sugar there;
We put the marinade on the stove, bring to a boil and pour into jars of tomatoes;
We twist everything with lids using a seaming key and remove the blanks from tomatoes for the winter under a warm blanket until they cool completely;
Store the stuffed tomatoes in a cool, dark place.

Tomatoes for the winter is the most necessary preparation, because everyone loves it. It will be a great addition to any dish for breakfast, lunch and dinner.

And if the tomatoes are still made in their own juice, then it turns out two in one - you can eat the tomatoes themselves and drink tomato juice. Moreover, homemade marinades and juices are much tastier and healthier than store-bought ones!

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We will need:

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Tomatoes (cherry or regular) - how much will go in on the shoulders of the jar;
Horseradish leaves - or a piece of root - 3-4 cm;
Black peppercorns - 4-5 pieces;
Bay leaf - 1 piece;
Dill umbrella - 1-3 pieces;
Leaves of currant and cherry - 3-5 pieces;
Garlic - 2-3 cloves;
You can add hot pepper to your taste.

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Marinade: per 1 liter of water
Salt - 4 teaspoons (a little less than 1 tablespoon);
Sugar - 2 tablespoons
Vinegar is taken based on the volume of the jar. For a liter jar of tomatoes - 1 teaspoon of 9% vinegar, for a three-liter jar - 1 tablespoon of 9% vinegar.

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Cooking:
Put spices in each sterilized jar: garlic, herbs, pepper. Then put the tomatoes (shoulder-deep).
Then, pour the first time with boiling marinade. Let stand for 10-15 minutes so that you can take the jars with your hands. Pour the marinade back into the saucepan and bring to a boil. Pour a second time. Let stand for 5 minutes. Drain. Boil. Pour a third time. Add vinegar. Close with lids.

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Send the rolled cans of tomatoes to cool, turning them upside down and wrapping them in warm rags until the morning. Store marinated tomatoes at room temperature in a dry and dark place until the next harvest or longer.

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Tomatoes for the winter "Spicy halves"

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I have never eaten such delicious tomatoes. I asked my sister for a recipe for tomato halves for the winter and I will share it with you. This recipe uses hard cream. And you can also twist small brown tomatoes.

Products
For a 1 liter jar:
Tomatoes - 700-800 g
Bay leaf - 3 pcs.
Peppercorns - 6 pcs.
Parsley greens - 2-3 sprigs
Garlic - 3 cloves
Vegetable oil - 3 tbsp. spoons
Small onion (optional) - 1 pc.
Hot pepper - 1 piece (1-2 cm)
For pouring (for 7-8 liter cans):
Water - 2.5 l
Sugar - 2 cups
Salt - 3 tbsp. spoons
Vinegar 9% - 1 cup

Cooking:
Prepare vegetables, peel garlic. If you add onions, then peel, wash, cut into half rings.
Sort the tomatoes, wash, cut into halves, cut the stem.
Wash the parsley.

At the bottom of the sterilized jars, put the onion in half rings (optional), 3 cloves of garlic, 3 bay leaves, a couple of parsley sprigs, 6 peppercorns, a slice of hot pepper, pour vegetable oil.
Then put tightly prepared tomato halves in a jar (cut down).
So prepare all banks.

Marinade:
To do this, pour water into the pan, add sugar and salt. Put on fire. Boil. Boil 5 minutes. Add vinegar. Mix. Boil.
Pour marinade over tomatoes. Cover with lids.
Place the jars in a container for sterilization. Fill jars up to the shoulders with water. Boil. Sterilize jars for 10 minutes.
Roll up the lids on the tomatoes.
Turn the jars upside down. Cover with a blanket until completely cool.

Tomato halves are ready for the winter.

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Tomatoes with zucchini for the winter.

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We will need:

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2 kg tomato - small, strong, preferably slightly brown.
1.5 kg of zucchini.

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Water for volume difference. Well, as usual: 50 grams of sugar; 50 gr of rock salt; 50 g of vinegar 6%; cherry leaf; horseradish leaf; 2 leaves of laurel; 4 cloves of garlic; hot pepper; 3-4 pieces of allspice; half a sweet pepper; dill.

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Cooking method:
Cut the zucchini into rings, cutting out the seeds. Insert the tomatoes tightly into the rings - you will get products similar to Saturn.
In a sterilized jar, put greens on the bottom and lower (tightly) Saturns.
Fill the jar with boiling water, wait 10-15 minutes, then drain the water. So we repeat 2 times. For the third time, boil the brine with sugar and salt, at the end add vinegar. Pour the brine into a jar and roll up the lids. We turn over the bank. Ready. It looks both extravagant and appetizing.

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Green tomatoes in adjika for the winter

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I make adjika very spicy. This salad is also very spicy, but despite this, it is eaten very quickly. Even children like it.

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We will need:
Green tomatoes - 3.5-4 kg
Parsley greens - 1 bunch
Dill greens - 1 bunch

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For adjika:
Sweet pepper - 500 g
Red hot pepper - 200 g
Garlic - 300 g
Red tomatoes - 500 g
Khmeli-suneli - 50 g
Salt - 150 g
Vegetable oil - 50 g

Cooking:
Let's prepare adjika. We pass everything through a meat grinder. If desired, you can soften adjika with carrots or apples, reduce the amount of hot pepper and garlic.
Washed green tomatoes cut into halves (small) or quarters (large).

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Mix the tomatoes with adjika and simmer them over medium heat, stirring occasionally.
Prepare jars and lids. They must be clean and sterilized.
Simmer until boiling. Then another 20 minutes over low heat, stirring. Add chopped greens - parsley and dill - and simmer for another minute.

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Then we put the hot salad into jars and roll up the lids. Wrap the jars until completely cool.

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Tomatoes with cucumbers for the winter

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For a 3-liter jar we need:

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1.5 liters of water,

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3 tablespoons of salt without a slide,

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3 tablespoons of sugar

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4 tablespoons of vinegar.

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2 sweet peppers, sliced

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1 whole hot pepper

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horseradish leaves, blackcurrant leaves, bay leaf,

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onion 1 head.

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Cooking:

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Put tomatoes, cucumbers with spices and greens in a jar.

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Pour 2 times with marinade, for the third time roll up the lids.

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I hold for about 10 minutes, drain, pour boiling marinade again.

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Tomato slices for the winter

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For a 1 liter jar we need:

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2-3 cloves of garlic

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1-2 bay leaves (who loves),

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5 black peppercorns,

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carnation 1 bud (who loves)

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1 onion (rings)

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1 spoon of vegetable oil.

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For the marinade: for 1 liter of water we need:

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1 st. spoons of salt

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3 art. spoons of sugar.

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Cooking:

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Arrange vegetables in 1-liter jars, pour 8 teaspoons of 9% vinegar into each, pour boiling marinade, and sterilize for 10-15 minutes. liter jar.

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Korean-style tomatoes with pepper for the winter

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We will need:
tomatoes 2 kg
carrots 4 pieces
bell peppers of different colors 5 pieces
table vinegar (9%) 100 ml
vegetable oil 100 ml
garlic 5 cloves
ground chili pepper 1 tbsp. spoon or 1 hot pepper
salt 2 tbsp. spoons
granulated sugar 100 grams
fresh parsley, dill, cilantro, horseradish root and leaf

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Cooking:
Grind carrots, bell peppers and garlic with a blender or pass through a meat grinder. But carrots can also be grated for Korean carrots, I like it better. In the resulting mixture of vegetables, add sugar, salt, ground chili or pepper without seeds, vegetable oil, vinegar and mix thoroughly, preferably until sugar and salt are completely dissolved.
We wash the greens thoroughly and then cut them very finely.
We cut the tomatoes into quarters, but if your tomatoes are plum-shaped and small, then you can cut them with a knife into two equal parts.

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At the bottom of the jar we cut the root and a leaf of horseradish, then put the halves of the tomatoes in pre-sterilized jars, lay out a layer of tomatoes cut up, then a layer of ground vegetables, and then put the greens. And so on until the end until the ingredients run out.

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Then we sterilize the jars with tomatoes for 15 minutes (depending on the size of the jars). I always try the lid with my hand, if it gets very hot and it’s impossible to hold my hand, then all the vegetables have warmed up and you can roll them up with lids, this method has never let me down.
We turn the rolled cans upside down, wrap them up and leave to stand for five hours.

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Tomatoes according to the same recipe can be left for a day in the kitchen, closed with nylon lids, and then put in the refrigerator and after 3-4 days they will be ready for use. But they won't keep for long.

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Korean-style green tomatoes with hot peppers for the winter

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You can use both green and brown tomatoes in this recipe.

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We will need:
green tomatoes one kilogram
sweet bell pepper 2-3 pcs.
sunflower or olive oil 50 ml
vinegar 9% 50 ml
7 garlic cloves
salt tablespoon
50 grams of sugar
dill and parsley, celery greens
red hot chili pepper 2

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Cooking:
Finely chop the dill and parsley. Wash the tomatoes and cut them into small pieces. Rinse the sweet pepper, remove the core with seeds and cut into strips. Cut spicy into small pieces.
Peel the garlic, chop or chop in the garlic press. Now all products should be mixed with salt, sugar, vinegar and sunflower or olive oil. Arrange in jars and cover with nylon lids. Leave for a day in a warm place, and then, when they settle, you need to tamp them down, spread one jar over a little bit of everything so that the jars are all full and the tomatoes are all in juice. But if the juice is still not enough, make a filling of 2 liters of water, half a glass of salt, 1 cup of sugar and 250 grams of vinegar and add to your jars, then put on sterilization. The same recipe can be used for ripe tomatoes, but less spayed.

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If you want to prepare such tomatoes for the winter, add a little more vinegar, per 20 grams, than in the recipe. Arrange in jars so that the tomatoes are completely in the juice. Sterilize liter jars 40 minutes after boiling water.

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And our cooked gluttonous tomatoes can be put in the refrigerator, closed with airtight lids. You can try again in a week. But I must assure you that these tomatoes do not withstand the prescribed 7 days until ready. Starting from the third day, a path is trodden to the refrigerator. Clap, slam the door ... You say to yourself: "Well, one more and I'm leaving." But... The lock should be hung on the refrigerator! Big, big!

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Green tomato salad for the winter

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We will need:
Green tomatoes 3.5 kg,
pepper 1.5 kg,
onion 1 kg,
2/3 cup sand
1 glass of vegetable oil,
3 tbsp salt
8-10 peas of allspice,
5-6 bay leaves,
0.5 cup 9% vinegar.

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You can add 1 kg of carrots to this recipe (but this is not for everyone).

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Cooking:
Chop tomatoes, peppers, onions and put in a deep bowl, add sugar, salt, vegetable oil, spices and put on fire.

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After boiling, boil for another 5-6 minutes, pour in the vinegar and stir, and then arrange in jars, roll up the lids.
I cook such a salad for the winter, and just eat it hot or cold, i.e. “options are possible” If I cook to eat right away, I add salt, sugar to taste and do not add vinegar. We eat such a salad and as a side dish for meat.

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Fried tomatoes for the winter

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For a liter jar we need:
Tomatoes
garlic - 3 cloves
salt - 1 teaspoon + a third of a teaspoon
sugar - 3 tablespoons
vinegar 9 percent - 3 tablespoons
boiling water

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Cooking
Tomatoes should be washed and fried in vegetable oil. Cover while frying.

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We put salt, sugar, vinegar in a sterilized jar (at the bottom 2 tablespoons and on top 1 tablespoon).
Pack hot tomatoes tightly. We also put finely chopped garlic in it. Fill to the top with boiling water and roll up the lids. Wrap until cool.

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Generous gifts of autumn - ripe, ripe tomatoes are harvested for the winter in a wide variety of variations. The taste of homemade preparations cannot be compared with those offered for sale on store shelves. This vegetable crop, rich in vitamin C, organic acids, minerals, surpasses other gifts of nature in the number of preservation methods. Consider the most delicious recipes for harvesting tomatoes for the winter and the secrets of their preparation.

Recipes for salting delicious tomatoes in jars

What types of containers are not used so that preservation is different, simple, fast, useful! Wooden barrels have stood the test of time, in which pickling tomatoes is just as convenient and tasty as another valuable vegetable crop - cucumber. Tomatoes are preserved in enameled tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to diversity when harvesting vegetables for the winter.

To get delicious preserves, use these secrets:

When harvesting tomatoes for the winter, choose fruits harvested in dry weather, sort them out, laying them out separately according to the degree of ripeness.
When preserving, do not mix different varieties or tomatoes that are very different in size from each other.
For salting, use medium or small tomatoes, and make tomato juice from large ones or preserve them in slices.
Prick the stalks with a wooden stick or a toothpick to prevent cracking.
You can even harvest fresh green tomatoes, only diseased or damaged fruits are not suitable for preservation.
Before canning vegetables, thoroughly wash liter glass jars, sterilize with lids for at least a quarter of an hour.
At the preparatory stage of any recipe, wash the vegetables thoroughly.
Depending on the recipe, cover the tomatoes either whole or cut into slices.
Use vinegar, aspirin, brine with citric acid, in rare cases, as preservatives for homemade preparations.

Pickled cherry tomatoes and garlic with vinegar

A delicious treat at the dinner table - small pickled tomatoes with an incomparable aroma and taste. For the preparation of sweet cherry tomatoes, liter glass jars with screw caps are ideal, and vinegar acts as a preservative. Even a photo or video is not needed to imagine how appetizing pickled cherry tomatoes look. This method of harvesting tomatoes helps to preserve their appearance, and in winter, sweet cherry tomatoes will be a wonderful snack.

Ingredients for harvesting (per liter jar):

600 g cherry;
1 PC. pepper (Bulgarian);
50 g of greens (dill, parsley);
3 cloves of garlic;
3 peppercorns (allspice);
2 leaves of lavrushka.

We prepare the marinade based on 1 liter of water:

25 ml of vinegar (table 9%);
2 tbsp. spoons of spices (sugar, salt).

The process of making pickled cherry tomatoes:

In a sterilized glass container, put two cloves of garlic, allspice, chopped herbs.
Cherries punctured in the stalk area should be placed in a jar, starting with larger fruits. Shift the fruits in layers with lavrushka, bell pepper to the very top.
Boil the marinade by adding water and spices. Pour into conservation, leave for a quarter of an hour. Then pour back into the pot and boil again.
Boil the marinade, pour the vinegar into a jar of cherry tomatoes, then roll up the lid.
Turn the preservation over, put it on the lid, wrap it with a warm cloth until it cools completely.
Pickled cherries have a sweet and sour taste, and you will be able to taste them in a few weeks.

Salted tomatoes in a cold way without sterilization

Tomatoes are harvested for the winter and in a cold way, and in order to preserve the maximum of nutrients, the fruits are rolled up without sterilization. A cold ambassador will require some free time, but when the time comes to try salting, you won’t want to tear yourself away from the treat. Consider one important nuance when salting tomatoes: store the preservation in a cool place. The recipe (based on a liter jar) provides for the following ingredients:

500 g of tomatoes;
15 g of salt;
2 cloves of garlic;
30 ml of vinegar (table 9%);
500 ml of water;
1 st. a spoonful of sugar;
greens (dill umbrella, celery);
3 peas of pepper (allspice, black);
1 aspirin tablet;
spices (to taste);

Step-by-step process of salting tomatoes in a cold way:

Put greens, peppercorns, garlic, parsley, etc. into the prepared glass jar.
Fill the container with whole, ripe fruits, stacking them tightly to each other.
Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let stand for a couple of minutes and pour the tomatoes with brine.
Crush an aspirin tablet, pour it into a jar on top so that the homemade preparation does not become moldy.
Close the tomatoes with a nylon lid, put until cooked and store in a cold place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for salting for the winter. If you choose a good recipe, in terms of taste, this option for home preservation will turn out to be no less appetizing. The advantage of unripe fruits is their denser structure, so green tomatoes are easy to pickle, both whole and in slices. A simple version of the recipe suggests that salted green tomatoes are preserved with cold filling. Even tap water works for this.

Ingredients:

0.5 kg of green tomatoes;
1 st. a spoonful of salt (coarse grinding);
500 ml of water;
greens (twigs with cherry leaves, dill umbrella, currant leaves);
2 cloves of garlic;
0.5 teaspoon mustard (powder);
horseradish (to taste).

Cooking process:

Dissolve coarse salt in water, mix thoroughly, wait until the impurities settle to the bottom of the container.
Fill a sterilized glass jar to the top with green tomatoes, pour brine (without sediment).
Lastly, mustard is poured into the homemade preparation, after which the ambassador is closed with a lid, leaving it for storage in a cold place.

canned sweet tomatoes

Sweet tomatoes can also be tasty, appetizing, fragrant. Rolling a tomato in liter jars will only benefit from the implementation of this recipe, especially if you have to preserve the fruits for the first time. Fans of original homemade preparations will be able to replenish their stocks with dessert tomatoes, for which they will need to select small-sized fruits.

To make the tomatoes sweet, prepare the following ingredients for canning (per 1 liter jar):

500-700 g red, ripe tomatoes;
half an onion head;
20 ml of vinegar (table 9%);
700 ml of water;
30 g of sugar;
a pinch of salt;
spices (black peppercorns, cloves, bay leaf) to taste.

Preservation process:

Put spices in a sterilized glass container at the bottom.
Lay the tomatoes tightly on top, adding chopped onions as the jar fills.
In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pot of brine from the stove, pour in the vinegar.
Pour the tomatoes with the resulting marinade. Sterilize the preservation by first covering it with a lid (no more than a quarter of an hour).
Then roll up the jars, turn them over and put them upside down until they are completely cool.

Pickled tomatoes, like barrel

In fasting or even as a dish of the festive table, pickled tomatoes will decorate the table. A recipe that will allow you to taste tomatoes like a barrel over time is easy to master. Choosing a container convenient for fermentation, it is better to store such a homemade preparation in a glass jar. If you do not know how much salt per 1 liter jar of tomatoes, whether to add sugar, essence or other ingredients, use the recipe below.

To make pickled tomatoes like barrel tomatoes, take:

1 kg of tomatoes (medium size);
3 cloves of garlic;
500 ml of water;
1 st. a spoonful of sugar;
1 bunch of celery;
dill (a bunch or 1 tablespoon of seeds);
25 g salt.

Cooking:

Cut the stem off the tomatoes. This must be done carefully and shallowly.
Put dill, celery, garlic, tomatoes in a pickling container (place with the removed stalk up).
Prepare the brine by boiling water with spices, let it cool a little, pour it into a jar of tomatoes.
The salting process lasts about 3 days until bubbles appear on the surface. If the acid of pickled tomatoes suits your taste, you can close the jar with a nylon lid and put it in a cold place. The tomatoes will be ready the next day.

Tomato salad "Lick your fingers"

Caring housewives prefer to harvest tomatoes for the winter even in the form of salads. Unforgettable taste is combined with special aesthetics, because for such preparation of tomatoes, other gifts of nature are used along with them. Delicious homemade preserves are prepared according to a simple recipe, but preparation will take some time. But the result will please, and in winter such a salad will be in great demand.

Ingredients:

400-500 g of tomatoes;
3 cloves of garlic;
1 head of onion;
greens (dill, parsley) to taste;
25 ml of oil (vegetable);
25 g sugar;
300 ml of water;
15 g of salt;
2 leaves of lavrushka;
40 ml of vinegar;
2-3 peas of pepper (black, allspice).

Cooking:

Greens, onions, garlic cut. Put in a sterilized jar, pour in vegetable oil.
Place tomatoes on top. When the jar is full, start preparing the marinade.
Add spices, pepper residues, bay leaf to the water, bringing the brine to a boil. Pour vinegar at the very end.
Cool the prepared marinade slightly, pour into a glass container, cover with a lid. Set to sterilize for about a quarter of an hour, then roll up.
After that, turn the home preservation over, let it cool, put it away for storage. Tomato salad for the winter You're ready to lick your fingers!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those zealous housewives who, during the harvest period, mastered the recipe for preparing assorted valuable vegetable crops, do not think about this. It is more convenient to roll tomatoes and cucumbers into large jars, but liter ones will work too. Following the recipe, observe a few important nuances: take cucumbers and tomatoes in equal proportions, you can roll other vegetables with them, but only as a decoration.

Ingredients:

300 g of cucumbers, tomatoes (as an option, gherkins and cherry tomatoes);
2 cloves of garlic;
dill (umbrella);
horseradish (root, about 3 cm);
20 g of salt;
5 peppercorns (black);
0.5 teaspoon of essence (70%);
25 g sugar;
onions, bell peppers, carrots for decoration.

Step by step cooking recipe:

Cut off the tips of the cucumbers, soak in cold water for a couple of hours.
Cut horseradish, carrots, sweet peppers, onions.
Dill, black peppercorns, garlic lay on the bottom, from the top layers to the top tightly fit cucumbers, tomatoes, chopped vegetables, horseradish.
pour boiling water, leave for five minutes, drain the brine into a saucepan, where to add spices. Boil the marinade, pour back into the jar.
Lastly, add the essence, roll up with a tight lid, turn over, leave to cool completely.
Preservation assorted tomatoes cucumbers are well suited to meat or potato casserole.

How to pickle chopped tomatoes

If the vegetable harvest is rich, why not diversify home-made preparations for the winter with a canned tomato recipe? You can even use liter jars. This method is suitable for those who are wondering what to do with large tomatoes. The option of harvesting tomatoes in their own juice or sliced \u200b\u200btomatoes are the most suitable recipes. For lovers of spicy snacks, the second method is suitable.

How much vinegar per liter jar? Is it necessary to use it during preservation, if there is a desire to salt the tomatoes not whole, but cut into slices? Different step-by-step recipes will have their own ways of harvesting tomatoes in this form for the winter. Without sterilization, in a cold way, lightly salted, in glass, wooden, enameled dishes or even in a bag - all twist options are worthy of implementation.

Summer has come, in the gardens and on the shelves seasonal vegetables appear in large quantities and at an affordable price. From about mid-July, summer residents begin to ripen tomatoes. If the harvest is successful and there are a lot of tomatoes, then you can prepare a delicious homemade tomato for the winter from them.

I make such a blank every year and will be happy to tell you my proven and simple way. I am posting the recipe with step by step photos for anyone who wants to help.

To make a homemade tomato we need:

tomatoes;
salt;
pepper.

How to cook a tomato for the winter at home

First, you need to wash and sort out the tomatoes. We do not need black or rotten barrels in a tomato. Therefore, we cut out such places, and the good part needs to be cut. What size to make the pieces does not matter, as we do it for our convenience in the future.

So, we have three ways to turn tomatoes into a liquid.

1 way - juicer.

2 way - meat grinder.

3 way - combine.

It is more convenient for me to use a combine with a nozzle in the form of sharp knives.

This method seems to me the fastest and most convenient, but you choose. The method of grinding does not greatly affect the final result.

Having turned all the tomatoes into a tomato, pour it into a saucepan in which it will be cooked.

Salt, pepper it to taste and put on a small fire. Be careful, as soon as the tomato boils, it can “run away”. You need to cook homemade tomato over low heat for at least 30-40 minutes after boiling.

While the tomato is cooking, you need jars and lids.

The boiled tomato is carefully poured into clean jars.

We roll up full jars with clean lids and wrap them up for further cooling. As soon as our homemade tomato has cooled down, we need to put it in a cool place for storage.

Despite the fact that the recipe seems to be elementary, the tomato turns out incredibly tasty. It can be added to a soup fryer, stewed in it like a sauce, or it can be diluted with water and drunk like tomato juice. And I even eat okroshka with homemade tomato, pour it instead of kvass. 😉 In general, there is a lot of room for culinary fantasies, but the most important thing is that everything is natural. Enjoy your meal.