And the winter from the tomato. Original recipes for tomato preparations for experienced housewives
Perhaps, tomato preparations are 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 fans.
We bring to your attention excellent recipes for harvesting tomatoes for the winter for every taste. It is worth carefully preparing, a little time and in winter you will enjoy delicious tomatoes from jars.
Of course, tomatoes require careful attention, as for the lids. This is necessary, as I find them a more capricious vegetable in comparison with.
Tomatoes must be ripe and fresh - good quality on the inside and no damage on the outside. They must be thoroughly rinsed before placing in jars, it is even advisable to soak them in cold water for a couple of hours.
In each tomato, a hole is made at the base of the stalk with a clean wooden toothpick. This step will help keep the skin intact in the boiling water.
We add greens to the cylinders according to our preferences. Dill will give a spicy favorite aroma, it is better to use umbrellas for a brighter taste. Parsley is a great option for friendship with tomatoes in a jar, leaves and stems come in handy. It has a fresh taste and good aroma; you shouldn't spare it when adding it to spices. Tarragon for lovers of the original taste of the marinade and vegetables in it. Celery is a green for those who love bold flavors and bold aromas, but I admit it is my favorite companion for red vegetables.
Excellent spices for red vegetables are black hot pepper in peas, as well as allspice and bay leaves. Seeds of coriander and mustard will decorate the tomato with their own taste, fresh or dried garlic will give the perfect combination. Some housewives add a few chunks of hot peppers in a red pod - this is for lovers of vegetables in sharper jars.
An indispensable component will be citric acid, vinegar or vinegar essence, as well as a sufficient amount of salt and sugar. When harvesting tomatoes for the winter, preservatives are essential. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade as additional protection for the seams.
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 a spicy herb that will give tomatoes an original taste and interesting aroma. Whether or not to add it to the cylinders is up to you. If it is absent, you can add the classics - dill umbrellas or parsley.
You will need:
600 g tomatoes per 1 liter jar
Spices for 1 liter jar:
- 2 pcs. carnation
- 2 mountains allspice
- 2 mountains black pepper
- 1 vet. tarragon (tarragon)
For the marinade for 1 liter of water:
- 1 tbsp. l. salt without a slide
- 5 tbsp. l. with a slide of sugar
- 1/3 tsp citric acid
Cooking method:
Prepare tomatoes - rinse them well, sort out
Sterilize jars and lids
Using this recipe, jars can not be sterilized, but only rinsed well
Put black pepper, cloves, allspice, 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 the shoulders, you do not need to fill them up 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 hot marinade into cylinders, immediately covering them with lids
Close the lids on the cans with a canning key, turn over, wrap with 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 are very tasty and beautiful. Enjoy quality seaming made with your own hands in winter. Summer work is doubly pleasant!
You will need for a 0.5 liter can:
- 150 g tomatoes
- 1 PC. carrots
- 1 PC. onions
- 2-3 wet. 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 tooth. garlic
- 1 tab. aspirin (optional)
Cooking method:
- Rinse vegetables in running water, place them in clean jars. There should be no damage to their skin.
- Peel onions and carrots, rinse and chop, onions in half rings and carrots in large cubes. Along with the celery stalks, place the vegetables in the jars, filling the voids between the tomatoes. Chop the garlic cloves coarsely into jars.
- Boil water, pour it into jars with vegetables, pouring it over a knife or a tablespoon so that the glass does not crack from the temperature drop. Cover the jars with clean lids and let the tomatoes heat in boiling water for 20-25 minutes.
- Then, using the drain lid, drain the liquid from each jar into a saucepan or saucepan. Add all the recipe spices to the marinade except vinegar and vegetable oil. Place the marinade saucepan on the stove and bring to a boil.
- Pour oil, vinegar into each jar, add aspirin if desired. Next, fill the vegetables in jars with hot marinade, cover the cylinders with lids, close them with a key.
- Check the tightness of the closure by turning the cans onto the lids, wrap them up with a warm blanket, leaving the seams in it until they cool completely.
- Store workpieces out of direct sunlight!
Bon Appetit!
Harvesting tomatoes with garlic for the winter
This not complicated recipe produces amazingly beautiful tomatoes, as if in the snow. Garlic chopped in a blender is very light, it moves freely in the marinade, settling beautifully on vegetables, between saturating them with a very bright taste and aroma.
Be sure to try this recipe for tomatoes! Good luck!
You will need for a 1 liter can:
- 500-600 g tomatoes
- 0.5 tsp mustard seed
- 1 tsp garlic
- 0.5 tsp vinegar essence 70%
- 3 tbsp. l. sugar per liter of water
- 1 tbsp. l. salt per liter of water
- 2-3 mountains allspice
Cooking method:
Sterilize jars and lids over steam or in any way convenient for you
Rinse and sort the tomatoes thoroughly
We pierce each tomato with a toothpick at the base
Pour boiling water over the tomatoes in jars, cover with lids, let them warm up for 20 minutes
Boil 2 liters of water separately, add salt and sugar according to the recipe, bring the marinade to a boil over the fire
Peel the garlic, rinse well
Grind it in a blender
Drain the hot water from the cylinders, we will no longer need it
Pour the tomatoes with hot marinade
Pour vinegar essence into each jar:
- 1 l - 1/2 teaspoon
- 0.5 l - 1/4 teaspoon
Immediately cover the cylinders with lids, close them with a key for canning
Turn hot jars of tomatoes, wrap them up, let them cool completely in a blanket
At first, the marinade in cylinders will be slightly cloudy, since we chopped the garlic in a blender
But when the jars cool down, the sediment will calm down - the marinade will become transparent with white "snow" from chopped garlic
Bon Appetit!
The most delicious recipe for tomatoes for the winter with celery
In this recipe, celery, with its bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It is worth trying to prepare tomatoes for the winter just like this.
This is my favorite recipe, very often I use it in my homemade preparations for my loved ones. Be sure to cook tomatoes with celery! This is delicious!
You will need:
- 3 kg of tomatoes
- 500 g celery
- 30 g mustard beans
- 6 tooth. garlic
- 4-6 dill umbrellas
- 50 g table salt
- 55 g granulated sugar
- 15 ml vinegar essence 80%
- 2 l of water
- 20 g coriander seeds
- 4 things. bay leaves
Cooking method:
- Sterilize all cylinders and caps in a convenient way for you
- It is necessary to dry the seeds of coriander and mustard, heat them in a dry hot frying pan for a few minutes, hold the bay leaf in boiling water for 60 seconds
- Next, pour the coriander and mustard grains on the bottom of the jars, add bay leaf, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and doused with boiling water
- Soak the stalks and greens of celery in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens intact, place everything in glass bottles
- Rinse small tomatoes in cold water, remove the stalk, pierce each with a toothpick at the base, arrange tightly in the jars, add dill umbrellas on top, a little celery
- First, pour the blanks with vegetables with boiling water for 20 minutes, then pour the water from the cylinders into a convenient saucepan, measure the volume, add water to 2 liters, dissolve the sugar, 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 cylinders with vegetables to the very top with the prepared marinade, carefully roll up with a preservation wrench or use screw caps for glass with thread
- Closed cans should be immediately turned upside down on the floor, covered with a blanket until they cool completely
- After the day has passed, put the vegetables in jars in a cool, dark place for storage.
Bon Appetit!
Tomatoes for the winter with bell pepper in a 3 liter jar
The big plus in this recipe is that you yourself adjust the amount of onions and bell peppers in the jar. The bell peppers are infused with a stunning spicy aroma from the generous tomato and marinade and are delicious.
It should be put in a larger jar, because there will be many who want to feast on it. Successful blanks to you!
You will need for a 3-liter bottle:
- 2 kg of tomatoes
- 15-20 g parsley
- 1 PC. onion
- 1 PC. bell pepper
- 3 pcs. allspice peas
- 10 pieces. black peppercorns
- 2 tooth. garlic
- 2 pcs. bay leaves
- 35 g salt
- 70 g sugar
- 70 ml vinegar 9%
Cooking method:
Put parsley, chopped garlic, black pepper, allspice, bay leaf in a prepared 3-liter container on the bottom
Cut the onion into rings, peel the bell pepper from seeds, cut into pieces
Pierce each tomato with a toothpick at the base
We put tomatoes in a container, filling the voids with slices of bell pepper, onion rings
We fill the cylinder with boiling water, pouring it over the outer part of a tablespoon so that the glass does not burst
Cover the container with a clean lid, let the tomatoes warm up for 20-25 minutes
Add salt, sugar to it, bring the liquid to a boil
Fill the tomatoes in a bottle with hot marinade, immediately close the lid securely with a key
Turn the jar, wrap it in a warm blanket until it cools completely
Bon Appetit!
Video recipe for tomatoes for the winter you will lick your fingers
Pickled tomatoes are a staple appetizer featured in many of the cookbooks on the front pages. Almost every housewife can find several recipes that differ in a set of spices, spices, aromatic herbs, which are added to containers for canning products.
Pickled tomatoes for the winter are very tasty and not only an excellent main snack, but also an ingredient that complements the dish. They can be added to Uzbek cuisine, pizza, or to a sautéer for soup. Canned green tomatoes are added to pickle and hodgepodge.
Today on the menu Marinated tomatoes for the winter are very tasty:
This type of preparation is stored several times better than cucumbers. All this is due to the presence of natural acid in tomatoes, as well as the additional addition of vinegar. It is for this reason that conservation is not bombing.
Despite all the positive aspects, when spinning bright and juicy fruits, it is necessary to observe the recipe and sterility. Consider several options for preparing delicious tomatoes for the winter.
Pickled tomatoes for the winter in jars without sterilization: a classic recipe
Consider detailed recipe cooking delicious, aromatic pickled tomatoes. This blank will allow you to diversify the boring rows of simple and traditional snacks... It is made without sterilization, which makes the canning process easier for beginners.
Products:
- tomatoes - how many will fit in a 3-liter jar;
- garlic - 4-5 pcs.;
- dill inflorescences - 3-4 pcs.;
- peppercorns - 7-12 pcs.;
- lavrushka in leaves - 1 pc.
For the marinade you need to take:
- drinking water - 1.2 l;
- salting salt - 40 g;
- granulated sugar - 110 g;
- acid 9% - 170 ml.
How to cook pickled tomatoes for the winter?
The marinade from the specified number of products turns out to be sweet and sour in taste. So, let's get down to preparing a delicious piece.
To do this, sort the tomatoes by size. It is recommended to use the same and medium ones in the jar. In the area of the stalk, make a puncture with a wooden toothpick.
Pre-wash the jars with soap and sterilize. Lay out the prepared tomatoes carefully. Rinse the umbrellas, peel the garlic cloves. Put on top of all the specified spices, aromatic herbs.
Measure the water into a saucepan, bring to a boil. One 3-liter container contains approximately 1.2-1.5 liters of liquid. Fill the container with the contents with boiling water.
Place the lid on top, leave the container with the contents in this form for 10-20 minutes. After the specified time, strain back, add bulk flavor enhancers. Boil without forgetting to stir. Remove from heat, add acid and mix well.
Fill with ready-made marinade, roll up. We check for leaks. If no water leaks from the lid, turn over, cover with a warm blanket and leave in this form until it cools completely.
Pickled tomatoes for the winter are very tasty: Sweet canned tomatoes
Having tasted the taste of this preparation for the first time, the recipe will forever remain not only in memory, but also in the cookbook. Canning takes place without sterilization and does not require much time. Try covering a bright vegetable using the following method. Exit - 2 cans with a capacity of 3 liters.
Would need:
- how many tomatoes will go into the jars;
- garlic - 2-3 pcs.;
- bell pepper - 2 medium-sized pods;
- chili - 1-2 pcs.;
- lavrushka in leaves - 2-3 pcs.;
- granulated sugar - 100 g;
- acid 9% - 55 ml;
- table salt - 50 g.
Sort the tomatoes. For canning, it is recommended to use a small size, with firm skin. Rinse, make a small cruciform incision at the place of attachment of the stalk. Otherwise, when the temperature drops, the skin may burst, ruining the entire appearance blanks.
Peel the bell pepper from seeds and stalks. Cut into several pieces. Do the same with hot pepper.
Put sweet and bitter peppers, lavrushka on the bottom of sterile jars, and place tomatoes on top. Shake the containers gently. Cover with sterile lids.
Pour the filtered liquid into a clean cooking container, boil. Pour into containers with contents, wait 10 minutes.
Strain back, add spices. Cook until completely dissolved. Remove from heat, add acid, be sure to stir. Pour hot into jars, seal tightly. Turn over, wrap in a warm shawl and leave in this form until it cools completely.
Cooked tomatoes can be stored at room temperature, in the refrigerator or cellar.
I suggest watching a video recipe for sweet tomatoes:
I also advise: - insanely delicious - a selection of recipes.
Pickled tomatoes with carrot tops: a snack for the winter
The tomatoes are ripe, and you do not know what to cook from the original red fruits? Then we propose to consider a simple recipe, but at the same time very tasty. Tomatoes will be preserved with carrot tops. Isn't it unusual?
Products:
- carrot tops, 4 branches per can;
- tomatoes;
- filtered water - 2.5 l;
- granulated sugar - 250 g;
- table salt - 80 g;
- table vinegar - 130 ml.
From the specified amount of liquid, two 3-liter cans are obtained. First of all, you need to prepare the container. To do this, the containers must be washed with a soap and soda solution, dried in the oven, and the lids must be boiled for 5-10 minutes.
Rinse tomatoes, carrot tops, dry. In each fruit, make a cross-shaped incision, and additionally pour over the twigs with boiling water.
Put the tops in the jars first, and then the tomatoes themselves. Pour water into a saucepan, bring to a boil and fill the jars. Cover and leave in this form for a quarter of an hour.
After the specified time interval, drain the water back from the cans, add salt and granulated sugar. With regular stirring, bring to a boil and cook until the bulk components are completely dissolved. Remove the container with brine from the stove and pour in the acid, mix and fill the jars with the contents.
Close tightly, turn over and wrap with a warm blanket. Leave unchanged until complete cooling of conservation. Store in a cool place.
Pickled tomatoes for the winter with garlic inside and with herbs in liter jars
The amount of ingredients is indicated per liter jar. The appetizer turns out to be very beautiful and tasty.
Products:
- small tomatoes - 650-750 g;
- garlic - 50-70 g;
- water - 450-500 ml;
- canning salt - 30-35 g;
- granulated sugar - 75-80 g;
- acid 9% - 25-35 ml;
- dill inflorescences - 1 pc .;
- peppercorns - 3 pcs.
Process jars and lids. Sort the tomatoes, wash, dry. Remove unsuitable parts of garlic. In tomatoes, cut out the place of attachment of the stalk and carefully insert a garlic clove into the pulp, after making a cruciform incision. In this way, all tomatoes are harvested.
Define aromatic spices at the bottom of the prepared container, and tomato fruits on top.
Let's move on to preparing the marinade. To do this, pour the specified amount of liquid into a saucepan and bring to a boil. Add salt and sugar. Wait for complete dissolution.
Pour the brine into a jar, cover and place to sterilize in a saucepan with cold water. In time, 10 minutes will be enough.
Remove carefully, add acetic acid, close tightly. Turn over, wrap with a warm blanket and leave to cool completely. Store in a cool place.
To add contrast, it is allowed to add sprigs of fresh dill to the conservation.
Stuffed pickled green tomatoes for the winter recipe as in the store
Not only red traditional ripe tomatoes turn out to be very tasty after pickling, but green ones that are not yet ripe are simply delicious.
Products:
- tomatoes - 1.2 kg;
- garlic - 1.5 heads;
- dill or parsley greens - 55 g;
- clean water - 1.2 l;
- salting salt - 40-45 g;
- granulated sugar - 35 g;
- acid 9% - 70 ml.
Rinse the main ingredient, pat dry and make a cruciform incision.
Peel the garlic, chop on a medium-sized grater. Wash the dill or parsley, shake off excess liquid, chop finely. Combine in a bowl, stirring thoroughly.
Fill the tomatoes with the prepared hot mixture. Put in sterile jars.
Prepare the marinade in a separate saucepan. Combine water, salt and sugar. Bring to a boil and cook until the bulk ingredients are completely dissolved. Remove from heat, add acid and stir.
Fill the jars with marinade, cover and sterilize for 10 minutes. Gently take out, roll up, turn over and cool under a blanket. Store in a cool place.
Preservation can be times:
Georgian green tomatoes for the winter
That's very interesting recipe green tomatoes in Georgian
It turns out a very tasty, wonderful and unusual appetizer for the festive table.
Pickled cherry tomatoes for the winter - Delicious
We suggest considering the option of cooking small, tasty tomatoes in your own juice.
Products:
- cherry - 0.9-1 kg;
- large tomatoes - 500 g;
- salting salt - 25-30 g;
- acetic acid 9% - 15-20 ml;
- granulated sugar - 25-30 g;
- garlic - 6-7 cloves (per 1 liter jar);
- black pepper - 2 peas (1 liter container).
Wash and sterilize jars, lids. Large tomatoes are essential for making the marinade sauce. To do this, you need to wash them, scald them, remove the skin. Put the pulp in a blender bowl and chop until puree.
Pour the prepared mass into a saucepan with a thick bottom, put on the stove. Add salt, granulated sugar. With regular stirring, bring to a boil and continue cooking for half an hour.
Meanwhile, put garlic cloves and pepper on the bottom of the glass container. Wash the cherry and make one incision in the stalk area with a wooden toothpick. Fill the jars tightly and pour boiling water over them, cover and leave for 10-20 minutes.
Remove the tomato marinade from the stove, add acid and stir. Drain the water from the cans, fill with hot tomato filling, cover and sterilize for 10-20 minutes, depending on the volume of the container. Take out the container with the snack, close it tightly and turn it over. Cool under a warm blanket and store in the cellar.
Pickled tomatoes with instant garlic for the winter
If you don't have time for preservation, but you really want to taste the pickled tomatoes. In this case, we propose to consider several options for instant cooking recipes. They can be consumed after 40-60 minutes.
Delicious and aromatic appetizer based on fresh tomatoes. The recipe allows you to quickly prepare and eat a dish, and for longer storage it is necessary to additionally sterilize the workpiece. Moreover, it is necessary to lay the mixture tightly. It is allowed to store preservation no more than 2-3 weeks, subject to additional sterilization, and without - up to 4 days.
Products:
- tomatoes - 500 g;
- fresh parsley - 10 g;
- basil - 15 g;
- garlic - 6 cloves;
- olive oil - 45 ml;
- table salt - 5 g;
- ground black pepper to taste;
- dry Provencal herbs - to taste;
- malic acid - 30 ml;
- granulated sugar - 2.5 g
Remove the husk from the garlic and wash with basil and parsley. Chop the prepared ingredients finely with a knife. Put in a small bowl and cover with Provencal herbs and pepper. Pour in vinegar, oil, add salt, sugar and mix everything thoroughly. Cover the finished mass and leave for 10-15 minutes to infuse.
Rinse the tomatoes, dry and cut into rings (no more than 5 mm thick) or slices, as you like.
Put tomatoes in prepared, sterile jars and fill them with dressing. Close with a plastic lid and shake well. Put in the refrigerator for 10-15 minutes, or better for half an hour.
After the specified time, the appetizer can be laid out in a salad bowl and served.
Still very tasty:
- Lightly salted instant cucumbers - 8 recipes with garlic and herbs
Pickled instant tomatoes with garlic and herbs in a bag
Products:
- small tomatoes - 500 g;
- table salt - 15 g;
- garlic - 3 cloves;
- granulated sugar - 2 tsp;
- fresh herbs - 15 g.
Rinse the tomatoes, put them on a towel and pat dry. Cut the stalk. Make a deep, cruciform incision.
Peel the garlic, pass through a press. Finely chop the clean greens. Combine in a separate bowl, stirring together with salt and sugar.
Stuff the tomatoes. Put in a plastic, tight bag and shake well. Leave on the table at room temperature for 60 minutes. That's all the appetizer is ready to eat.
Pickled tomatoes with bell peppers for the winter - The most delicious
I got this recipe from my sister Luda. Therefore, for myself and my friends, I call them "Lyudmila". And when they ask what to put on the festive table of pickles and preparations, I say that give me Ludmila tomatoes. Because they are the tastiest!
Ingredients:
- Tomatoes - 15 kg.;
- Sweet bell peppers - 4 large pieces;
- Garlic - 4 heads (not cloves, namely heads);
- Carrots - 4 medium pieces;
- Vinegar 9% - 370ml.;
- Sugar - 450 grams;
- Salt - 220 grams;
- Dill and parsley - 1 bunch each;
- Water - 6-6.5 liters.
Recipe:
All wash and clean. We cut off the butts of the tomatoes. Boil jars and lids.
We put tomatoes in jars only not very tightly, without effort. When the water boils, pour in the tomatoes and cover the jars with lids. And so let them stand for 15 minutes.
In the meantime, we are preparing the marinade for our sweet pickled tomatoes and peppers. The water has boiled - we throw in herbs, salt, sugar and at the very end vinegar. After that, we boil for another 3 minutes.
Now we drain the water from our jars and fill it with freshly prepared marinade. Roll up the lids and turn over. We wrap it up with a blanket.
It will take 2 weeks and you can already try - Delicious is still the same!
The marinade was in abundance, and I cooked pickled cucumbers with it - 3 liter jars. And from all the listed products, I got 14 liter jars of pickled tomatoes.
It's not a shame to lay out such a blank on the festive table. All guests like this appetizer. They eat such tomatoes in their own juice by both cheeks and ask for more supplements.
Ingredients:
- tomatoes,
- sugar (1 spoon per can),
- salt (1 spoon per can),
- vinegar (0.5 tablespoon 70% per can).
I don't know exactly how much tomato is needed, but you can calculate - pour water into a jar of tomatoes, then pour it into a measuring glass, you should have that much tomato juice.
At the moment, I was making 6 cans of tomatoes in my own juice, and I still have tomato juice, since I measured only one can, and not all 6. But that's okay, I used tomato juice from a tomato for soup.
You can cook tomatoes in your own juice in a Redmond multicooker or just on the stove. The recipe is made on the stove, but along the way I will tell you how to cook delicious tomatoes in your own juice in a slow cooker.
Tomatoes in their own juice can be used separately - tomatoes and juice. The juice will be tomato paste that can be put in soups, eaten in the form of ketchup with different dishes.
Preparation:
Rinse the tomatoes under running water.
Divide the tomatoes into the jars.
Scroll the tomatoes until smooth. I did not begin to remove the skin from the tomato, I see no point in this. You can do that though. To do this, you will need a strainer where you can rub the tomatoes and the skin will remain in the strainer. Or there is another way - you need to scald the tomatoes and make cuts, then the skin is removed easily.
If you don't have enough tomato for tomato juice, add water.
Turn on the stove to 6, let the juice boil.
I have 6 cans, which means I put 6 tablespoons of sugar and 6 tablespoons of salt, as well as 70% vinegar - 3 tablespoons. We put everything without a slide, and the main thing is not to pour the vinegar.
Let everything boil well.
Pour into jars to the very edge.
We close tightly and put the cans under the towel.
1. You can use any tomatoes: green, brown, pink and red. An important condition is that the skin is dense, there are no signs of spoilage and rot. It is recommended to take meaty varieties.
2. Do not forget to thoroughly wash all products before preserving. This applies to tomatoes and aromatic, fresh herbs.
3. The shelf life directly depends on the cleanliness of the cans. It is for this reason that they must be thoroughly rinsed and sterilized (over steam or in the oven).
4. Salt should be chosen salted or without additives. If you use a salty ingredient with additives, then the taste of the workpiece may differ significantly from the intended one, or the snack will become unusable faster.
5. Marinade with acid cannot be boiled, otherwise the vinegar loses all its properties. It is recommended to add it to hot brine.
For you, today I gave my all! Now I just expect kind words and comments from you. All recipes have been checked by me personally and appreciated by gourmets of pickles and preparations - my household, relatives and close friends. Each tomato is very tasty, juicy and aromatic - you will definitely lick your fingers!
Nature, creating tomatoes, was probably in the best mood. She did not regret anything for them - she gave them the properties of a fruit and a vegetable, painted them in green, red, yellow, pink and even purple colors, and even how many vitamins and nutritional properties she gave! And what a taste! Therefore, it is not at all surprising that tomatoes on our table are everyone's favorites and always a welcome dish.
It would never even occur to anyone to abandon them in the winter, so talking about how and in what form you can save the tomato harvest until next summer, in the current harvest season, is just what comes in handy.
And fresh tomatoes turn ...
A tomato is a vegetable that can be preserved in almost any form: it can be dried, wilted, frozen, made into juice, mashed potatoes, pasta, jam, pickled and pickled both separately and with other vegetables. The number of different options is limited only by imagination, and our housewives have, fortunately, limitless. The main thing is to estimate how much harvest we have to process in order to please our families and colleagues with the greatest possible variety of tomato delicacies.What will they be - today's fresh tomatoes - for the winter? And they will be like this:
Dried (dried)
This is one of the most interesting ways to harvest tomatoes for the winter. Dried tomatoes taste great, and if you treat them with your favorite spices, they can turn out to be a culinary masterpiece!For drying, medium-sized fruits of "fleshy" varieties containing little juice are suitable. The ideal option is plum varieties: they usually have a minimum of juice and seeds. For drying, you need to cut the fruits along or across into small rings or along the quarters. You do not need to remove the skin.
There are two ways to dry tomatoes:
- outdoors, in the sun. For natural drying, place the slices on a non-metallic surface, sprinkle with coarse salt to evenly saturate the entire surface. If there are insects, cover them with gauze. Turn over several times a day until withering is complete. The natural drying process lasts from 5 to 10 days (depending on conditions);
- in the oven... Salt the prepared slices, add spices if desired, put on a baking sheet on parchment paper with a cut up, put in a preheated oven and dry at a temperature not exceeding + 80 ° C for 5-12 hours, turning from time to time and bringing to a state of drying (without overdrying) ...
You can see how the tomato drying process takes place in the next video.
Frozen
Tomatoes behave well when frozen and retain their color, taste and smell when thawed. There are two ways to freeze, both are good:- slices... This is the simplest way and requires a minimum of effort. It is enough to cut the tomatoes into 2-4 pieces and put them on a plastic tray or board and place them in the freezer. When the slices are frozen, put them in bags or any convenient container. Such tomatoes are an excellent semi-finished product for winter dishes, they are perfectly stored in the freezer;
- tomato figurines... If, after peeling the skin, pass the tomatoes through a blender, the resulting homogeneous mass will become an excellent material for making frozen curly semi-finished products - tablets, sweets, butterflies - depending on the molds that you have at your fingertips. It is convenient to use such "tablets" in winter for borsch dressings, sauces and gravies.
Frozen tomato mass. Photo from liveinternet.ru
Pickled
Recognized classics winter preparations... Pickled tomatoes are an indispensable attribute of our feast, a favorite snack and a traditional addition to any dishes, both festive and everyday at home. The secrets of marinades are passed down in families from generation to generation, and among friends and colleagues it is always known who makes the most delicious and beautiful tomatoes. Here is one such recipe.Recipe "From the grandmother's chest":
For a 3 liter can of red tomatoes:- onions - 2 medium heads;
- garlic - 4-5 cloves;
- carrots - 1 pc. medium size;
- celery - 3 sprigs;
- bitter peppercorns - 5-6 pcs.;
- allspice - 3-4 pcs.;
- cloves - 2-3 pcs.;
- salt - 2 tbsp. spoons;
- sugar - 3 tbsp. spoons;
- vinegar - 2.5 tbsp. spoons 9% (or 1 tsp 70%).
Our summer residents share their recipes for pickled tomatoes: and. I recommend using it - it turns out very tasty)
Salted tomatoes
The most traditional harvest, which involves storing spiced tomatoes in a salted solution. Salting is a simple and even interesting process, because every year the pickles are different, so it’s interesting - what will happen this year?For pickling, washed tomatoes of the same ripeness (green, red, brown) are placed together with spices in prepared containers (this can be a large enamel saucepan, a bucket or a wooden tub, or it can be simple glass jars).
The workpieces are filled with brine at the rate of 600-800 g of salt per 10 liters of water ... and all that remains is to wait a month and a half for the tomatoes to “reach”. After this period, they can wait for their finest hour for a long time (almost until the new harvest) - when they will be laid out on the table. Although ... has anyone had such cases when salted tomatoes stagnate until spring?
Juice, puree and pasta
One of the most wonderful ways to preserve tomatoes in winter is harvesting tomato mass in different concentrations. The most gratifying thing is that all "substandard" tomatoes are suitable for this purpose - with damaged skin, too large or small, deformed and ugly, overripe or crushed. Therefore, in the struggle for the harvest, this method is one of the most preferred for housewives)Juice
Peel the washed tomatoes, boil well in water, rub through a sieve and evaporate the resulting mass for about half an hour. Pour into prepared jars and sterilize for 25-30 minutes. You can also use a juicer - the result will be the same.
Puree
For mashed potatoes, boil the tomato mass, prepared as for juice, 2-2.5 times. Transfer to jars, sterilize for 30-40 minutes.
Paste
To make a paste, the tomato mass must be boiled 5-7 times to the desired consistency. Transfer to a prepared container, sterilize for at least 35-40 minutes.
The same technology is used for harvesting tomato caviar and ketchup... Depending on the spicy flavors and spices, you can get richest variety winter tomato canned food.
You will probably find everything you need for canning in our catalog, because it contains the offers of large garden online stores. ...
Tongs for glass jars DELLA CASA
349 rbl
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DELLA CASA clip-on labels for jars and bottles, 24 pcs.
149 rbl
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DELLA CASA labels for jars, 24 pcs.
255 rbl
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Funnel for glass jars d 12 cm DELLA CASA
290 rbl
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How to quickly and easily prepare tomato ketchup, see the following video:
Try to prepare an original appetizer that you have never tasted before! A variety of tomato recipes for the winter will help you fill your pantry with delicious treats and then serve them for family dinners and holiday feasts. They are corked without additives or together with cucumbers, bell peppers, garlic cloves, zucchini, onions.
The five most commonly used ingredients in recipes are:
Be sure to add dill, horseradish leaves and black peppercorns to get a delicious pickle. Fans of original flavors should definitely try rolling a couple of cans of cherry tomatoes with grapes or ordinary tomatoes with lemon wedges. Pickled and salted tomatoes are an excellent snack for alcoholic drinks. They perfectly complement heavy meat dishes and side dishes of potatoes or boiled cereals. Tomatoes are also harvested in the form of adjika, ketchup and sauce, tomato dressing for borscht. The taste of homemade products is superior to store products in everything. Do not deny yourself the pleasure of trying a new recipe!
You probably read the story of how long ago one of the Russian ambassadors, by the decree of the great empress, brought a whole basket of tomatoes from Europe, moreover, he even presented a whole report on this vegetable to the Senate, but statesmen, having eaten this wonderful fruit, they made the following verdict on the tomato: "... the fruits are very wonderful and tricky and taste unsuitable." This is how it happens: a little later these “tasteless” took root so much that it is now extremely difficult to believe in the words spoken then.
Tomatoes are loved and desired in any form and at a family dinner, and at festive table... how many delicious dishes include tomatoes, and do not count, and in winter, jars of canned tomatoes for the winter, prepared for the most different recipes, no doubt, is available for every hostess.
Red, yellow, green, small and large tomatoes - we have a recipe for each of this variety. And all this so that the tomatoes harvested in your chosen way for the winter will certainly please you and your loved ones in winter.
Canned tomatoes for the winter "Visiting Grandma"
Ingredients:
tomatoes,
1 Bell pepper,
7-8 cloves of garlic
7-8 peas of black pepper,
3-4 peas of allspice,
1 cinnamon stick
4-5 carnations,
1 cardamom
1 bay leaf
7 tbsp Sahara,
2 tbsp salt.
Preparation:
Place the garlic and sweet bell peppers, chopped into thin strips, in clean and sterilized jars. Stick the washed tomatoes with a toothpick in the area of the stalk, put them in jars and pour boiling water over them for 10-15 minutes. Then pour the water into a saucepan, add sugar, salt, cinnamon, peppercorns, cardamom, cloves, bay leaves, bring to a boil and simmer for 15 minutes. Pour the tomatoes with the resulting hot brine, roll up the prepared lids, turn the cans over and wrap them until they cool completely for a day. Then store the jars of tomatoes in a dark and cool place.
Pickled tomatoes "Tender snow"
Ingredients:
1-1.5 kg of small tomatoes,
2-3 tbsp chopped garlic
2 tsp 9% vinegar.
For the marinade:
1-1.5 l of water,
3 tbsp Sahara,
1 tbsp salt.
Preparation:
Fill 1 liter of a jar with prepared tomatoes, pour boiling water and leave to cool completely. In the meantime, prepare the marinade. To do this, boil water with sugar and salt. Drain the cooled water from the jars with tomatoes, add 1 tbsp to each jar. chopped garlic, fill the jars with boiling marinade, pour in 1 tsp each. vinegar, roll up the lids, wrap and leave to cool completely, then put in a cold place.
Pickled tomatoes "Crumbs for potatoes"
Ingredients for a 3L can:
small red tomatoes,
1 bell pepper
1 hot pepper,
3-4 cloves of garlic
1 sprig of parsley
3 bay leaves,
3 tbsp Sahara,
3 tbsp salt,
8-9 allspice peas,
3 tbsp 9% vinegar.
mineral water.
Preparation:
Put the washed tomatoes, sweet peppers, hot peppers, garlic and parsley into strips in sterilized jars. Pour boiled mineral water on the hangers of the jar and leave for 10 minutes. Then drain the water and boil it again. Repeat this procedure one more time. Add sugar, salt, bay leaf and pepper directly to the jar before pouring it a third time. Pour boiling water over everything, add vinegar, roll up and wrap until it cools completely.
Spicy pickled tomatoes for the winter "What you love!"
Ingredients for 1 L can:
tomatoes.
10 g dill
5 g celery
5 g basil
1 small head of garlic
1 hot pepper.
For the marinade:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
2 tbsp 6% vinegar.
Preparation:
Put dill, celery, basil, a few cloves of garlic and a half of hot paprika in each jar, put the tomatoes in the jars, sprinkling them with the remaining cloves of garlic, and on top of the tomatoes, put a twig of dill rolled into a ring. For the marinade, boil water, add sugar, salt to it, boil for 1 minute, then add vinegar, pour the marinade over the tomatoes, let it stand for 5 minutes and, draining the marinade, boil it again. After that, pour the boiling marinade over the tomatoes and roll up.
Tomatoes for the winter with horseradish in gooseberry juice "Barskie"
Ingredients:
4 kg of tomatoes,
200 g horseradish root.
For the marinade:
2 liters of water
600 g gooseberry juice,
200 g sugar
60 g of salt.
Preparation:
Wash the tomatoes and prick them from the side of the stalk. Cut the horseradish root into slices. Place the tomatoes and horseradish in the jars. Dissolve sugar and salt in water, add gooseberry juice and bring the solution to a boil. Then fill it three times, roll it up after the third can.
Tomatoes marinated with herbs and vegetable oil"Mom's recipe"
Ingredients:
tomatoes,
vegetable oil.
For the marinade:
3 l of water,
7 tbsp Sahara,
3 tbsp salt,
1 tbsp 9% vinegar
10 black peppercorns,
6 bay leaves
1 head of garlic
parsley and dill to taste.
Preparation:
Peel the garlic, cut into slices and place with the herbs on the bottom of 1 liter jars. Then put the tomatoes in the jars. For the marinade, add sugar, salt to the water, bring to a boil, add pepper and bay leaf to the solution and boil. Then add the vinegar and pour the prepared marinade over the tomatoes. Then add 1 tablespoon to each jar. vegetable oil, sterilize 1 liter cans for 10 minutes and roll up.
Tomatoes for the winter in beetroot brine "Summer Miracle"
Ingredients for a 3L can:
tomatoes,
2 onions
1 small beet
1 small sour apple
For the marinade:
1.5 l of water,
150 g sugar
1 tbsp salt,
70 ml of 9% vinegar.
Preparation:
Cut the apple into slices, the onion into rings, and the beets into slices. Place the chopped ingredients in a jar and then fill it with tomatoes. Pour boiling water over the contents of the jar and leave for 20 minutes. Then drain the water, add sugar, salt to it, bring to a boil and strain. Pour the finished marinade into a jar, add vinegar and roll up.
Garlic Arrow Tomatoes
Ingredients for a 3L can:
1.5 kg of tomatoes,
300 g garlic arrows,
5 black peppercorns.
For the marinade (for 1 liter of water):
1 tbsp salt,
100 ml 6% vinegar.
Preparation:
Wash the garlic arrows, cut into small pieces (3-4 cm) and blanch for a few minutes. Then remove with a slotted spoon and transfer to a sterilized jar, add pepper and put the tomatoes on top. Add salt to the water, bring to a boil and pour the contents of the jar with this solution, add vinegar and sterilize for 30 minutes. Then quickly roll up the jar with the lid.
Tomatoes with baked peppers for the winter "Delightful"
Ingredients:
1 kg of small tomatoes,
700 g sweet pepper
dill greens to taste.
For the marinade:
1 liter of water
2 tbsp vegetable oil,
1 tbsp dill seeds,
5 black peppercorns,
1 tbsp salt,
1 tsp 70% vinegar.
Preparation:
Wrap the oiled foil over the peppers and bake them in the oven, then peel and cut into slices. Cut the tomatoes crosswise, scald with boiling water and peel them off. Place the tomatoes and peppers in the jars, shifting the dill sprigs. Boil water with salt and spices, add vinegar and pour this marinade over vegetables in jars. Sterilize the cans for 15 minutes, roll up, then turn upside down and wrap until cool.
Canned Tomatoes with Honey and Garlic
Ingredients (calculation for 3 liter cans):
1.5-1.8 kg of small hard tomatoes,
1 head of garlic
3 umbrellas of dill,
1.5 horseradish leaves
6 black currant leaves,
9 peas of white pepper,
2.5 l of water,
6 tbsp honey,
3 tbsp salt.
Preparation:
Peel the garlic and cut lengthwise into wedges. Cut off the tops of the tomatoes, make a cut in the center, and sprinkle with garlic. Put horseradish, dill, currants and tomatoes in sterilized jars. Add pepper, cloves, honey, salt to the water and let it boil. Pour the cooked marinade over the tomatoes, cover and leave for 5 minutes. Then pour the marinade back into the saucepan and boil. Repeat this procedure 3 times, then roll up the cans and turn them over until they cool completely.
Cherry tomatoes marinated with mushrooms
Ingredients:
250 g yellow cherry tomatoes,
300 g of small mushrooms,
3 bay leaves,
1 bunch of dill
1 pinch of black peas
1 pinch of grated nutmeg
1 pinch allspice
1 pinch of barberry
Carnation,
vegetable oil,
50 ml white wine vinegar,
salt.
Preparation:
Peel the mushrooms, put them in a saucepan, cover with warm salted water, bring to a boil, then add white wine vinegar, a little vegetable oil, cloves, barberry, pepper and cook for 8 minutes. Then add the tomatoes and cook with them for 2 minutes, then add bay leaf, chopped dill and nutmeg to the total mass, cover the pan with a lid and let stand for 5 minutes. Next, put the pan in cold water and, stirring gently until completely cooled, let stand for another 30 minutes. Arrange the tomatoes with mushrooms in sterilized jars, roll up.
"Delicious flowers" of green tomatoes for the winter
Ingredients for four 3L cans:
green tomatoes,
red, green, yellow bell peppers,
carrot,
garlic.
For the marinade:
6 l of water,
18 tbsp Sahara,
9 tbsp salt,
200 ml of 9% vinegar.
Preparation:
Wash the tomatoes and cut them crosswise, but not completely. Put a slice of pepper, cloves of garlic, and slices of carrots into the resulting cuts. Arrange the ready-made "flowers" in 3 liter jars, after putting greens and black peppercorns on the bottom of the jars. Pour boiling water over the contents of the cans twice, holding for 10 minutes each time, pour the marinade on the third and roll up.
Green tomatoes with walnuts
Ingredients:
1 kg of green tomatoes,
100 g kernels walnut,
1 pod of red hot pepper,
4 cloves of garlic
1 bunch of basil greens
seasoning for vegetables - to taste,
2 tsp Sahara,
2 tsp salt,
1 tbsp 9% vinegar.
Preparation:
Cut the tomatoes into wedges, salt and leave for 10 minutes. Finely chop hot peppers and garlic, chop the basil greens, walnut kernels, if they are bitter, soak in milk for 20 minutes, then fry in a pan without oil. Combine pepper, garlic, basil, nuts, vegetable seasoning, and sugar. Place the tomatoes in jars in layers, sprinkle each layer with the prepared mixture. Add vinegar to each jar, cover and sterilize: 0.5 liter jar - 5 minutes, 1 liter jar - 10 minutes. Then roll the cans, turn upside down and leave to cool completely.
Sun-dried tomatoes with Provencal herbs"Fragrant"
Ingredients:
800 g small tomatoes
200 ml of vegetable oil,
1 tbsp provencal herbs,
4-5 cloves of garlic
1 tbsp Sahara,
1.5 tbsp salt.
Preparation:
Cut the tomatoes into quarters, spoon out all the liquid and seeds from them and wipe with a paper towel to remove moisture. Next, place the tomato slices on a baking sheet lined with parchment, sprinkle with salt, sugar, Provencal herbs and 4-chives of garlic. Place the baking sheet on the top wire rack, heat to low and leave with the door open for 1.5 hours. Then turn the baking sheet on the other side and set for another 30-40 minutes. After the time has elapsed, put the sun-dried tomatoes in sterilized jars along with seasonings and garlic, cover with vegetable oil and close the lid. Store in a cool place.
Green tomato jam with lemons and rum
Ingredients:
3 kg of green tomatoes,
3 lemons
2 kg of sugar
3 l of water,
100 ml rum.
Preparation:
Take green, fleshy tomatoes no larger than a walnut, wash them, cut them into slices and remove the seeds. Then fill them with cold water, put on fire, bring to a boil and cook for 3 minutes, then discard in a colander and let cool. Cook a thick syrup from water and 1 kg of sugar, dip the tomatoes in it and cook for several minutes, remove from heat and leave for a day. The next day, drain the syrup, add the remaining sugar and lemons, cut into slices, along with the peel, put on fire and simmer for 7 minutes. Then lower the tomatoes and cook until tender. When the jam has cooled, add the rum, pour into the jars and close with nylon lids.
Jam from red tomatoes and plums
Ingredients:
1 kg of tomatoes
3 kg plums,
2.8 kg of sugar
50 ml lemon juice.
Preparation:
Remove the seeds from the drains. Remove the skin from the tomatoes, cut into wedges and remove the seeds. Mix the tomatoes, plums and lemon juice, put on the fire and cook, stirring constantly, for several minutes. Then rub the resulting mass through a sieve, add sugar and cook for 45 minutes. Divide the jam into the jars and close the lids.
Here they are - tomatoes for the winter ... What an incredible interweaving of aromas, tastes, subtle combinations in each of the recipes. Each product is a real "tomato symphony" with a hint of piquancy and originality.
Successful blanks!
Larisa Shuftaykina