The simplest tomato preparations for the winter. Tomato preparations for the winter - the most delicious cooking recipes with photos
Every self-respecting housewife keeps tomatoes in reserve.
Winter tomatoes, greenhouse or imported, in taste qualities They are much inferior to seasonal ones, and cost three to four times more. Use winter tomatoes for stewing, preparing stews and sauces, you will agree, it is somewhat expensive.
That is why women prepare tomatoes in jars, can them, marinate them in own juice, cook tomato paste and do all this with a creative approach to the process.
I know for sure that everyone loves to taste other people’s tomatoes, shares recipes, and is constantly improving their methods of preparing tomatoes in jars for the winter.
Tomatoes in jars for the winter - general principles of preparation
Preparing the container
If you make preparations in jars, then they (the jars) must be sterilized and then rolled up. Previously, they took large jars with a neck and rolled them up using special device. Now, ordinary jars and screw caps have come into use, which are much more convenient to use.
How to properly sterilize a jar? Of course, you can also use the old-fashioned method of sterilizing jars with steam over a saucepan or kettle, but this takes a lot of effort and time. But modern housewives have found a solution to make this procedure faster and easier. For sterilization we need jars, a microwave and water. Wash jars with soda or detergent. We pour water into them, put them in the microwave and turn it on at 1000 W. Heat for 5 to 15 minutes, depending on the volume of the jar. So, you sterilize several jars at once (as long as the microwave is enough). You can also use the oven. Just boil the lids in water for about 5 minutes.
Choosing tomatoes
Fruits for canning are suitable in any color and size. For pickling, it is better to use small, hard fruits; for caviar, jam and tomato paste, soft and fleshy ones. The only requirement is that the tomatoes must be free of defects, not rotten or wrinkled. If there is a rotten area on the surface of the fruit, you cannot simply cut it out - there will still be a risk of ruining the entire jar.
Before cooking, tomatoes should be washed thoroughly, ideally 2 times. The first time we let it sit in the water and wash off the dirt, and then rinse it under running water. We always remove the stems.
For canning, in addition to the tomatoes themselves, you will be needed:
Spices: Bay leaf, currant and cherry leaves, black pepper, cayenne or paprika, ginger, dill, parsley, cloves, etc.
Salt, regular or rock
Vinegar or essence 70%
Utensils and equipment
As for the kitchen equipment, we will need:
Cans: clean, intact, without cracks or chips. A defective jar will spoil your tomatoes, and it may burst just as you put the contents into it.
Metal lids: screw or special for rolling (in this case you will need a special rolling machine). Of course, also without defects and with a reserve (it may happen that you won’t be able to close the lid the first time, you’ll have to remove it and re-roll it).
Pots and pans: for brining and stewing. Take the size that is comfortable for you.
Blender and sieve for making tomato paste.
Recipe No. 1: Classic pickled tomatoes in jars for the winter
This basic recipe tomatoes in vinegar marinade. You can cook it with or without spices – in any case it will turn out delicious. These tomatoes can be used for cooking stews, borscht, salsa and other dishes, as well as independent snack.
You will need:
Salt and sugar 15 g per jar
Tomatoes
Garlic - at the rate of 10 g per jar
Currant leaves
Bay leaf
Black pepper 15 pcs.
Vinegar 30 ml
Preparation:
We process the jars and wash the vegetables thoroughly. Place some of the greens (except dill) on the bottom of the jar. Cut each garlic clove into four parts and place on top. Do not pack the tomatoes too tightly into the jar. Pour boiling water over them and leave for half an hour. Then pour into a saucepan, add salt, vinegar and sugar, bring to a boil, pour in hot marinade back into the jar and roll it up. Turn the jars over and let them cool, covered with a towel. Store in a cool, dark place.
Recipe No. 2: Italian marinated tomatoes in jars for the winter
This recipe is more original version traditional conservation tomatoes in marinade. It uses the famous trinity Italian herbs: thyme, basil and rosemary. It is they who will give our tomatoes spicy taste and aroma. It is better to take fresh herbs rather than dried ones.
You will need:
Tomatoes 1.5 kg
Red, yellow, green sweet pepper 1 pc.
Celery 1-2 stalks
Red onion 1 onion.
Rosemary, basil, thyme a couple of sprigs
Olive oil 30 ml.
Garlic 3 cloves
Wine white vinegar 30 ml.
Sugar 15 g
Preparation:
We chop the herbs as finely as possible. Place them in a bowl or mortar. Squeeze the garlic into it and rub everything together with olive oil. Place in a sterilized jar. We clean the onions and peppers, cut them into rings, remove the stalks from the celery and cut the stem in half. Place them in a jar together with the tomatoes. Then pour boiling water, add salt, vinegar, and then follow the same procedure as in the previous recipe.
Recipe No. 3: Salted tomatoes in jars
The second most popular way to preserve tomatoes is pickling. The recipe is extremely simple, there is nothing superfluous in it - just water, salt and tomatoes. If desired, you can add spices as in the first recipe.
You will need:
Tomatoes 2 kg
Preparation:
Wash the tomatoes thoroughly, put them in a jar, cover with salt, pour cold boiled water and close the lid loosely. Now take a container (a saucepan, for example) and cover its bottom with some cloth to avoid the jar bursting. Place the tomatoes in a container and fill with water to a level slightly higher than the height of the jar. We put it on the fire, wait until the brine in the jar boils and boil for another half hour. After this, take out the jar, roll it up, turn it over and cool. Store in a dark place.
Recipe No. 4: Salted tomatoes for the winter in jars with garlic
We have selected this recipe especially for garlic lovers. Tomatoes for it should be either hard red or green, but it is better to leave pink ones for jam.
You will need:
Cilantro 1 bunch
Garlic 3 cloves
Tomatoes 2 kg
Garlic salt 40 g.
Preparation:
Remove the stems from the tomatoes. We divide the garlic into cloves, each, depending on the size, cut into 2-3 parts. We insert the garlic into the holes from the petioles on the tomatoes. Place cilantro in a jar and tomatoes on top. Boil water, add salt and pour the resulting brine over the tomatoes. After 5 minutes, this brine must be drained and the boiling procedure repeated. Pour it into a jar and roll it up.
Recipe No. 5: Stuffed green tomatoes in jars for the winter
You will need:
Garlic 3 cloves
Green tomatoes (15-17 pcs.)
Parsley, cilantro, basil
Sweet pepper 1 pc.
Celery 3 stalks
Sugar 15 g
Seasoning from a mixture of peppers 10 g
Currant leaves 2 pcs.
Coriander 6-10 grains
Vegetable oil 30 ml
Bay leaf 3 pcs.
Peppercorns 10 pcs.
Vinegar 30 ml
Preparation:
Make the filling: grind pepper, onion, celery in a blender or on a grater. Squeeze the garlic into the mixture. After sterilizing the jar, place bay leaf, currant leaves, pepper and coriander on its bottom. We cut the tomatoes crosswise and carefully take out the pulp with a spoon. Stuff them with pepper filling and place them in a jar with the cuts facing up. Now add spices to the jar, pour vinegar and water over the tomatoes, leave for 30 minutes. As in previous recipes, drain the solution, boil it and pour it back. Roll up the jar, turn it over and cool.
Recipe No. 6: Spicy green tomatoes in jars for the winter
A recipe that came to us from Armenia. If you follow it step by step and with exact observance of all proportions, the preparation turns out to be very spicy and spicy. For those who are sensitive to spicy food, I recommend replacing hot pepper with any sweet pepper, bell pepper, for example.
You will need:
Green tomatoes 1 kg
Hot red pepper 1 pc.
Garlic 3 cloves
Black pepper 15 peas.
bunch of cilantro
Vinegar 30 ml.
Preparation:
We cut the greens very finely, peel the garlic and pepper, and grind them through a meat grinder. Wash the tomatoes, cut them into quarters and mix with the pepper-garlic mixture in a bowl. Place in a sterilized jar. Separately, prepare the brine according to the procedure described in previous recipes. Fill, roll up and cool.
Recipe No. 7: Cold green tomato salad for the winter in jars
Good way preservation of green tomatoes - in the form Korean salad. Theoretically, you can can any vegetables, but celery (both root and stem), carrots, regular cabbage, red cabbage or kohlrabi are best suited. It’s good if you have a food processor or a special grater for very fine slicing. In order for vegetables to marinate completely, they need to be cut as Korean carrots- in the form of noodles.
You will need:
2 small carrots
Celery 1 stalk
Green tomatoes 1 kg
Kohlrabi cabbage - a small head
Red onion 100 g
Salt to taste
Vinegar 250 ml.
Preparation:
Chop the vegetables as thinly as possible; cut everything except the tomatoes into cubes. Mix everything in a bowl and let stand. After half an hour, put the salad in a sterilized jar and fill it with water and vinegar so that the liquid covers all the vegetables. Boil the lid right before closing the jar. Let's roll up. Vegetables can be stored in the cupboard all winter, but not longer than one year.
Recipe No. 8 Sweet tomatoes for the winter in jars
For those who like it sweeter, here it is. wonderful recipe. These tomatoes are not sour, not spicy and not too salty - due to the carrots they have a sweetish taste.
You will need:
1 small carrot
Tomatoes 2 kg
Currant leaf 2-3 pcs.
Cherry leaf 2-3 pcs.
Sweet pepper 1 pc.
Bay leaf 2-3 pcs.
Black pepper 5-6 peas
Sprig of dill
Sugar 15 g
Vinegar 30 ml
Preparation:
Place the washed tomatoes in sterilized jars, having previously placed bay, currant and cherry sheets. We chop the remaining vegetables, and grate the carrots. Place it on top of the tomatoes and add dill on top. Prepare the hot marinade and pour it into the contents of the jar. Roll up, cool, remove.
Recipe No. 9: Tomato paste for the winter in liter jars
Usually tomatoes are pickled in large jars - 2-3 liters. But this is not always convenient, so sometimes it is advisable to use several small cans.
To prepare classic tomato paste, we need a meat grinder or blender, as well as a sieve to achieve an ideal homogeneous consistency. In general, everything is simple, the only negative is that after cooking there is a lot dirty dishes.
You will need:
Tomatoes
Vinegar 30 ml
Ground black pepper - on the tip of a knife
Preparation:
Wash the tomatoes thoroughly, cut into quarters, add water, boil for about 7 minutes over low heat until softened and remove the skin. Drain the water, grind in a blender, then rub through a sieve. Pour the puree back into the pan, add salt and pepper, add vinegar and boil until low heat until the paste becomes very thick. Pour into pre-sterilized jars. Such tomato paste can stand in a dark place and not deteriorate for up to two years.
Recipe No. 10: Tomato paste baked in liter jars for the winter
A very time-efficient and convenient way to make tomato preparations in several liter jars at once.
You will need:
Tomatoes 2 kg
Rock salt 30 g
Seasoning from a mixture of peppers 15 g
Basil 3 sprigs
Dill 1 umbrella
Coriander, peppercorns, several grains
Garlic salt 10 g
White wine vinegar 30 ml
Sugar 15 g
Preparation:
As in the previous recipe, soften the tomatoes in boiling water. Remove the skin, grind it, rub it through a sieve. We throw out the cake, and boil the resulting puree, adding salt, vinegar and spices. Pour into clean jars, cover with lids and place in an oven preheated to 200 C. Bake for about 2.5 hours, stirring regularly. Screw on the lids and cool.
Recipe No. 11: Sweet and sour caviar from tomatoes in liter jars for the winter
While in Russia whole tomatoes are usually canned, in Asian countries they prefer vegetable sweet and sour caviar made from peppers and tomatoes. Its preparation is quite easy - unlike tomato paste, you don’t need to thoroughly clean or rub anything through a sieve.
You will need:
Tomatoes 1 kg
Green or white pepper (not hot) 1 pc.
1 onion
Ginger root or 15 g dried ginger
Garlic 1 clove
Sour orange 1 pc.
Vinegar 15 ml
Black pepper ¼ tsp.
Preparation:
Cut vegetables into small cubes. Grind the ginger root along with the garlic. Cut the orange in half, scoop out the pulp from one half with a spoon, and squeeze out the juice from the other. Then add to the mixture of peppers, onions and tomatoes. We lay it all out on large frying pan, fill with water, put on fire, heat until boiling. We turn down the fire. Now pour in the vinegar, add pepper, ginger, garlic, and salt. Simmer for 30 minutes, stirring regularly and periodically adding water if necessary.
Preheat the oven to 200 C. Wash the jars with soda and wipe them. Now we pour our caviar over them and loosely close the lids. Place everything on a baking sheet at once and bake for 20 minutes. We take it out, tighten the lids tightly, turn it over, and cool.
Recipe No. 12: Sweet tomato jam in jars for the winter
Yes, you understood correctly, you can also make sweet jam from tomatoes and add it to cottage cheese and eat it with pancakes. If you have a large supply of sweet tomatoes at home, for example pink ones, then the jam will be the best option their conservation.
You will need:
Tomatoes 1 kg
Green apples 0.5 kg
Zest of two lemons
Carnation flowers 5 pcs.
Sugar 500 g
Preparation:
Wash the tomatoes and apples, peel them, remove the seeds, and lightly grind them in a blender without turning them into a puree. Transfer to a saucepan, add cloves and zest, sprinkle evenly with sugar, and leave for 1 hour. Then put the pan on the fire and, stirring regularly, bring to a boil. After boiling, reduce the heat and simmer for a few more minutes. Pour into sterilized jars and seal.
Note: for a more pronounced taste, you can add lingonberries or cranberries to the jam.
Recipe No. 13: Raw tomatoes in jars for the winter using the cold method
Of course, we have not forgotten about raw foodists, who so desperately need fresh, untreated heat treatment vegetables. Did you know that you can roll tomatoes into jars using a cold method, without using either boiling brine or heating in the oven?
We'll be using quite a bit of vinegar, garlic and ginger in this recipe, as these products have natural antibacterial properties and are natural preservatives. When adding them, it will be enough to sterilize the jar itself without exposing the vegetables to the destructive effects of high temperatures.
You will need:
Chili pepper 1 pc.
Tomatoes 2 kg
Garlic 3 cloves
Ginger root 50 g
Vinegar 5 tbsp. l.
Rock salt 15 g
Bay leaf
Preparation:
We sterilize jars in any convenient way. Place a bay leaf and half a finely chopped chili pepper on the bottom. Cut the tomatoes in half and place on top. Peel and chop ginger and garlic thin pieces. Add to the jar along with the remaining chili, fill with vinegar and water. Close tightly and shake well. We put the jar in a dark place. Well, the supplies for the winter have been made, all the vitamins have been preserved.
Recipe No. 14: Chinese-style tomatoes in jars for the winter using the cold method
Another recipe for savory lovers asian cuisine. Yellow and orange cherry tomatoes are ideal for this, but if you don’t have those, firm red or green tomatoes will do just fine.
You will need:
Yellow cherry tomatoes 500 g
Orange cherry tomatoes 500 g
Red sweet pepper 1 pc.
Mango 1/2 pcs.
Dried ginger 15 g
Soy paste 15 g
Rice vinegar 45 ml
Black pepper 5 peas.
Preparation:
Cut cherry tomatoes in half and place in pre-sterilized jars. Sprinkle diced pepper, ginger, salt, and peppercorns on top. Grind the mango into puree or crush it in a mortar together with soybean paste. Add to tomatoes. Pour vinegar in there. Close the lids tightly and shake each jar lightly. Place in a cool, dark place.
Tomatoes in jars for the winter: tricks and useful tips
Even though canning tomatoes isn't that big of a deal. difficult process, there are many tricks and tricks that will help make it even easier and avoid possible troubles.
To ensure that the brine is rich and that the tomatoes are completely marinated and not cracked, pierce them with a wooden toothpick in the place of the stalk.
If a recipe calls for tomatoes without skin, removing the skin is very easy. The first method is to cook for 5 minutes in hot water, second - hold for 10 minutes over steam (in a double boiler or in a sieve over a pan of boiling water). After this, the skin is removed in one motion.
So as not to suffer for a long time with cutting small tomatoes cherry tomatoes, do the following: lightly press them between two plates or lids and run a knife between them.
Brine makes excellent Lenten buns and cookies, as well as soups (rassolnik, ukha). So don’t rush to throw it away after all the tomatoes have been eaten. Here are a couple of recipes:
Cookies on tomato brine:
You will need:
Brine 0.5 l
Wheat flour 300 g
Vegetable oil ½ tbsp.
Baking powder or soda 10 g
Sugar 200 g
Preparation:
Mix the brine, sugar, butter and baking powder (if you use soda, you don’t have to extinguish it - the vinegar in the brine will extinguish), sift the flour, knead the dough until it stops sticking to your hands (flour can be added as needed). Cut out or mold cookies of any shape from the dough and bake at 180 degrees for 40 minutes.
Boiled fish in brine
You will need:
Any white fish 0.5 kg
Brine 1 l
Any greens
(add spices to taste)
Preparation:
Cut the fish crosswise into small pieces, place in a pan with boiling brine, cook for 15 minutes. Remove the fish with a slotted spoon and serve with tomatoes and potatoes. And if you add more spices and vegetables during the cooking process, you’ll get a pretty tasty soup.
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, This 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. Small round or oval tomatoes with a diameter of 3-4 cm are suitable for preparing these canned foods. Wash the tomatoes, cut crosswise, blanch in boiling water for 1-2 minutes, then put in 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, and 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 leaves on the bottom of the container black currant, lay out firm, slightly unripe tomatoes, sprinkling them with blackcurrant 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 a plastic bag. Tomatoes medium degree Wash the ripeness, prepare the leaves of cherries, currants, celery and dill. 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, bitter 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 Bell 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 the ripe tomatoes, prick them from the stem side and place them in a jar along with cherry branches, laying the branches vertically along the walls of the jar, pressing them with the 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. Specified quantity 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 so much into each jar vegetable oil 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 ripe tomatoes and onions and steam in enamel pan covered 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. Wash small fleshy tomatoes, 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 tomatoes. Good luck to you!
Larisa Shuftaykina
It’s rare that a housewife doesn’t prepare tomatoes for the winter, but in this important task it’s not enough to have high-quality seasonal tomatoes, you also need to stock up good recipes canning tomatoes so that the proportions of the marinade are correct, and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to prepare tomatoes for the winter according to proven golden recipes.
I invite you, dear friends, in this article about winter preparations from tomatoes to share your proven recipes for preparations. After all, every housewife makes preparations for the winter from tomatoes, and successful recipes are available in every culinary notebook.
And I, in turn, bring to your attention ideas for tomato preparations that I have been collecting for many years, and most of which I have already tried.
Most of the recipes are from my mother’s and grandmother’s notebooks, there are also recipes from my co-workers and friends.
Finger-licking pickled tomatoes for the winter
Are you looking for a delicious recipe for pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter “finger-licking” without sterilization, with triple filling. Recipe with photo.
Salted tomatoes for the winter in jars according to my grandmother's recipe
Friends, I want to tell you about a recipe for salted tomatoes in jars for the winter that my grandmother has been using for more than 50 years. I tried a variety of cold salted tomatoes for the winter: from the market, from the supermarket, visiting other housewives, but my grandmother’s salted tomatoes were nylon cover for the winter they remain the standard of quality for me. Grandma's recipe for delicious salted tomatoes for the winter involves using a certain set of spices and roots, as well as the ideal ratio of salt and water. Step by step recipe see from photo.
Korean tomatoes for the winter
My recipe delicious tomatoes in Korean for the winter, I hope you will appreciate it. Everyone in my family really liked the Korean-style tomatoes for the winter in jars: a little spicy, piquant, with spicy taste spices and crispy carrots. How to cook, see.
Satsebeli sauce for the winter
I wholeheartedly recommend that you prepare satsebeli sauce for the winter. The sauce came out exactly as I wanted - moderately spicy, but quite bright, with character. I won't claim that this is the recipe. classic sauce satsebeli for the winter, but still its taste, as for me, is very close to the traditional one. Recipe with photo.
Homemade tomato juice for the winter with bell peppers
You need delicious preparations for the winter from tomatoes? In the season when there are many ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make this homemade tomato juice brighter in taste, I often add bell peppers and a little hot spice to the tomatoes. This option is much more interesting than the classic one and fits perfectly with meat dishes(kebabs, steaks), for pizza, etc. See the recipe.
Marinated tomatoes “Classic” (without sterilization)
You can see the recipe for marinated “Classic” tomatoes without sterilization.
Marinated tomatoes with celery for the winter
I would like to suggest that you close your tomatoes and celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only celery. It has a very bright and rich taste, so you can be sure that your preparation will turn out excellent and very interesting. How to cook, see.
Tomato slices for the winter with onions
I wrote how to cook tomatoes in slices for the winter with onions.
Sweet pickled tomatoes for the winter (triple filling)
I would like to invite you to prepare sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. And the tomatoes are accompanied, in addition to numerous spices, by bell peppers: there is not much of it, but it contributes to the overall taste of the preparation. The recipe itself is not at all complicated and relatively quick, and the result, believe me, is simply excellent! See recipe with photo.
Salted tomatoes for the winter
You can see a proven recipe for salted tomatoes for the winter.
Canned tomatoes with citric acid
You can see the recipe for canning tomatoes with citric acid.
Homemade ketchup for the winter “Tomato”
How to cook homemade ketchup for the winter “Tomato”, I wrote.
Tomatoes in tomato juice for the winter
You can see how to cook tomatoes in tomato juice for the winter.
Tomato slices for the winter with parsley
I wrote how to prepare sliced tomatoes for the winter with parsley.
Canned cherry tomatoes with grapes (no vinegar)
You can view the recipe for canned cherry tomatoes with grapes.
Adjika with horseradish for the winter “Special”
I wrote how to prepare special adjika with horseradish for the winter.
Delicious adjika from tomato
You can see the recipe for making adjika from tomatoes
Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid
How to cook canned tomatoes cherry with grapes and bell pepper for the winter, with citric acid, you can look.
Homemade ketchup for the winter
I wrote how to make delicious, aromatic, and thick homemade ketchup for the winter.
Tomatoes in their own juice for the winter: the simplest recipe!
You can see how to cook tomatoes in your own juice for the winter.
Spicy tomatoes in their own juiceWith damn
It’s unlikely that I’ll surprise you with just tomatoes in their own juice - this recipe is well-known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I am sure you will be interested. This is exactly how I closed the tomatoes last year for testing and was very pleased with the result. See recipe with photo.
Marinated tomatoes slices in Portuguese style
These tomatoes, marinated in slices “Portuguese style”, turn out simply wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another advantage of this recipe is that it is a pleasure to cook: everything is very simple and quick. See recipe with photo.
Delicious salad with beans and tomatoes for the winter
You can see how to prepare a salad with beans and tomatoes for the winter.
Adjika sweet and sour with apples
How to cook sweet and sour adjika with apples, I wrote.
What to do with overripe tomatoes? How to save tomatoes that have started to spoil. If you don’t have time to sell your harvest and the fruits begin to rot, this is not a reason to throw them away. Soft, cracked-skinned tomatoes are the base for many dishes. We offer recipes delicious snacks and sauces made from overripe tomatoes. Sauce In 10 minutes you can make sauce for fish or pasta from discarded tomatoes. Grind a few tomatoes (discard the skins). Add chopped garlic, parsley or basil/dill leaves + salt + pepper to the resulting pulp. All you have to do is stir and it’s done. Serve with boiled pasta, fish, steak. Leftover sauce will keep in the refrigerator for a week. Sandwich paste From overripe tomatoes you can make a paste, like lecho, but without cooking. Cut the fruits in half, remove the stems and stem, add salt and place on a baking sheet. Bake for 30 minutes. After cooling, remove the skin and mash (fork or masher). Add salt, garlic pulp + olive oil+ any greens (oregano, basil, cilantro, marjoram, parsley). It is better to mix in a blender. Ready pasta spread on pita bread, croutons, bread - delicious! Tomato oil Place the tomatoes in the oven (10 minutes), cool, and remove hard fibers. Load into blender butter, tomatoes, available herbs (thyme, dill, oregano, basil) + pepper + salt – whisk. The resulting oil can be used in any way: with pasta, rice, mashed potatoes, spread on sandwiches, toast. Unused oil can be stored for up to 2 weeks in the refrigerator and up to six months in the freezer. Salad dressing Rub half of the peeled fruit through a sieve. Add vinegar, mustard, salt, honey and beat. Without turning off the blender, slowly pour in vegetable oil, preferably olive oil. The resulting dressing is ideal for salads, side dishes of vegetables and cereals. If you plan to keep the leftovers in the refrigerator, leave them warm for 15 minutes before using. Then stir/whisk thoroughly. JamDelicious vegetable “jam” made from tomatoes. For jam, simmer the tomatoes until thick. Add salt, sugar, lemon juice, aromatics - from coriander, cinnamon to chili pepper. Cook until a jelly-like mass hardens. Tomato soup Fry several types of onions (leeks, turnips, shallots) and garlic in vegetable oil. Salt, pepper, add chopped tomatoes, add broth or water. Boil for half an hour. Grind the slightly cooled soup with a blender. Italian appetizer or bruschetta Prepared quickly from overripe tomatoes. Remove defective parts from the fruit and bake for 5-7 minutes. Place baked tomatoes on toasted bread rubbed with garlic or sprinkled with grated cheese. SalsaThe main ingredient of classic salsa is chopped tomatoes. Therefore, it is quite possible to use damaged, bruised fruits here. Take garlic, your favorite herbs, spices, onions and tomatoes. Everything is finely chopped and flavored lemon juice or wine/apple cider vinegar. For spiciness, you can use chili pepper. GazpachoClassic dish spanish cuisine difficult to do, but having a party crushed tomatoes you can “build a homemade version” of gazpacho ( cold soup). Take 6 large tomatoes, one each: sweet pepper, fresh cucumber, red onion, two pieces stale bread and a couple of cloves of garlic. Everything is cut coarsely, the bread is broken, everything is mixed in a bowl and covered. Let it sit for an hour or two. Then put everything into a blender + wine vinegar + olive oil, then into the refrigerator. The soup is served chilled. Tomato omelette or frittata The Italian omelette does not have a clear recipe. The dish is considered convenient for improvisation. In any case, the main participant is tomatoes. Defective/overripe tomatoes are fried in vegetable oil in a frying pan. If desired, add any available vegetables: sweet pepper, onion, cucumber. Ready ingredients are poured egg mixture. Bring until done, covered or in the oven. Homemade ketchup is made from overripe tomatoes. Cut 5-6 kg of tomatoes + 2 onions. and cook for 40 minutes, then pass everything through a sieve. Back in the pan + half a glass of sugar + full tbsp. spoon of salt + 2 tsp ground pepper+ tsp mustard + pinch of coriander. Boil until thick, at the end pour in half a glass of 9% vinegar. Properly cooked ketchup turns red-brown and its volume decreases by a third. Pour into jars, roll up, wrap. Freeze Without special effort Freeze tomatoes for later use. Wash, remove rotten areas, dry on a paper towel. Place in plastic and freezer. Once thawed, remove skin and use in any recipe. Can be stored until the next harvest.
In its own way nutritional value Among vegetables, tomatoes occupy one of the first places. Tomatoes (tomatoes) contain 93.8 percent water, 1.6-6.4 sugars, 0.3-1.7 citric acid, proteins, vitamins C (40 mg per 100 g of fruit), B1, B2, PP , K, carotene, from minerals- salts of iron, phosphorus, potassium.
They have low calorie content(19.7 kcal per 100 g of fruit), so they are recommended for overweight people. The absence of special substances in them - purines - allows them to be consumed by patients with gout. Tomatoes are recommended for food for patients with various types metabolic disorders. They are useful for diseases of the cardiovascular tract. Pectic substances fruits reduce cholesterol levels in the blood and inhibit the growth of bacteria.
Bookmark for long-term storage
To bookmark on long-term storage take late-planted tomatoes at the milky or green stage of maturity, select healthy fruits and place them in boxes with lattice lids with the stalks facing up. Small dry (preferably birch) shavings or peat are poured between the fruits at the bottom of the box; you can also wrap each fruit in paper. The best temperature for storing tomatoes is 12°C. The shelf life of tomatoes using this method is from 1 to 3 months.
According to the second storage method, fruits collected at the end of October at the stage of milky ripeness are wrapped in black thin paper, placed in a disinfected low (Bulgarian type) box lined with dry, clean straw and brought into a dark, ventilated storage. Here they need to be kept at a temperature of 8-10°C. With this method, tomatoes can be stored until January.
For harvesting, tomatoes are canned, pickled, salted, and jam is made.
NATURAL RED TOMATOES
Select fruits with a good even color, dense and equal in size, put them in jars and fill them with boiling brine. Cover the jars with lids and sterilize them by keeping liter jars in boiling water for 8-10 minutes, three-liter jars for 15-20 minutes.
For brine: for 1 liter of water - 50-60 g of salt or 35 g of salt and 6 g of citric acid.
WHOLE TOMATOES WITHOUT SKIN
To prepare canned food, use red oval or plum-shaped fruits, as well as small round tomatoes, up to 3-4 cm in diameter.
Sort the tomatoes by size, degree of ripeness and color, remove the stalks, rinse in running water, place in a colander or on a blanching mesh, immerse in boiling water for 1-2 minutes and cool cold water. After this, the skin is easily separated from the pulp with a knife.
Place peeled tomatoes in prepared jars and fill with hot brine. Sterilize filled jars at a temperature of 110°C: with a capacity of 0.5 liters - 5-8 minutes from the moment of boiling, with a capacity of 1 liter - 10-12 minutes.
For brine: per 1 liter of water - 50-60 g of salt.
TOMATOES IN THEIR OWN JUICE WITHOUT SKIN
Blanch the tomatoes selected for canning without skin by dipping them in boiling water in a colander for 1-1.5 minutes, and then immediately cool them by dipping them in cold water or pouring cold water over them. In this case, the skin of the tomatoes cracks and is easily removed.
Next, the cooking process is the same as in the previous recipe.
CANNED UNPEELED TOMATOES
IN canned tomatoes taste, aroma and nutritional value are preserved. Select fresh, regular-shaped, smooth-surfaced, strong tomatoes, undamaged by diseases and pests, and without sunburn spots. In addition, the tomatoes must be completely ripe - intense red in color, without a green or yellow-green spot near the stalk. Soft and overripe tomatoes, as well as tomatoes with big amount seeds or loose pulp are unsuitable for canning. You cannot use very large fruits with cracks. Tomato juice is prepared from them for pouring.
Peel the tomatoes selected for canning from the stems and rinse very well with cold running water. Since tomatoes are not blanched, microorganisms adhering to them must be removed during washing. Prick the tomatoes in several places with a fork, put them in jars and fill them with freshly prepared tomato juice, cooled to a temperature of 80-85°C with the addition of table salt. Sterilize and seal the filled jars. Keep it upside down until it cools.
Prepare tomato juice for pouring from strong, well-ripened tomatoes; you can also use overripe soft fruits. Remove the stems, greens, parts damaged by sunburn and disease, rinse the tomatoes with running water, cut into pieces, place in a suitable container and cook until soft and juice is released, then rub through a fine sieve to separate the seeds and skin.
Add salt to the pureed tomato juice, then bring the juice to a boil. The shelf life of tomato juice after preparation is one hour. Then it begins to ferment quickly and becomes unsuitable for pouring. In view of this, when preparing large quantity canned tomato juice for filling should be prepared in separate portions.
For pouring: for 1 liter of tomato juice - 20-30 g of table salt.
CANNED TOMATOES WITH PEPPER
Pour the peeled tomatoes and spices into jars with brine. Place the jar in a saucepan with warm water, put on fire, bring the water to a boil and keep the jar in boiling water for 20 minutes. Then remove it from the pan and add vinegar essence and roll up tin lid. Tomatoes should be stored in the most cool place.
For one three liter jar- tomatoes - 2.5 kg, red hot pepper - 1 pod, red sweet pepper - 1 pod, black hot pepper - 10 peas, black allspice - 5 peas, fresh parsley (roots with herbs) - 1 piece, fresh carrots - 1 piece.
To prepare the brine - 30 g table salt and 60 g granulated sugar for 2 liters of water, 4 teaspoons of 80% vinegar essence.
MARINATED TOMATOES
There are many ways and recipes for preparing pickled tomatoes. They differ different ratios in a marinade of salt, sugar and a set of spices. Tomatoes are pickled mainly small: green, milky, brown, pink. Place spices and herbs at the bottom of the jar. Pour boiling marinade into jars of tomatoes, sterilize and seal with tin lids.
For the first method: bay leaf - 3 pcs., black hot pepper - 10 peas, red hot pepper - half a pod, cloves - 10 pcs., cinnamon - on the tip of a knife; for the marinade - for 1 liter of water take 50 g of table salt, 50 g of granulated sugar and 4 teaspoons of vinegar essence.
For the second method: dill stems - 10 pieces, blackcurrant leaf- 10 pieces, parsley - 15 g, mint - 10 g, red hot pepper - 1 pod; for the marinade - for 1 liter of water take 50 g of table salt, 50 g of granulated sugar and 3 teaspoons of vinegar essence.
For the third method: For a three-liter jar, take 6 glasses of water, 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 6 peas of black and allspice, 6 cloves, 3 bay leaves, a pod of red pepper, boil everything, then pour in half a glass of 9 percent vinegar.
SALTED TOMATOES
Place the tomatoes in cylinders or tubs, top with spices, and wash down with brine. Seal the cylinders loosely with lids, and place a circle in the tubs and a small weight on it. It must be borne in mind that riper tomatoes require more strong brine. You can simply sprinkle them with salt without pouring the solution - the tomatoes will release juice.
For 10 kg of tomatoes - 2 dill bushes and 1 tarragon, 1-2 pods of hot pepper, a little fresh leaves black currants, horseradish, celery and parsley, parsnips;
for 10 liters of brine - 600 g of salt.
SALTED TOMATOES WITH MUSTARD (OLD RECIPE)
Rinse slightly unripe firm tomatoes thoroughly and place them in a barrel, bucket or pan, sprinkle with blackcurrant leaves. Place these leaves on the bottom too. After it has cooled, add dry mustard to the prepared boiled brine, stir and let sit.
When the brine becomes transparent, slightly yellowish, you can pour it over the tomatoes. On top, as usual, put a clean cloth and pressure.
For brine: per bucket of water - 2 thin glasses sugar, a glass of salt, 15 bay leaves, a teaspoon of mashed allspice and hot pepper, a pack (100 g) of dry mustard.
SALTED TOMATOES WITH CARROTS
Rinse the ripe, firm small tomatoes thoroughly. Do not tear off the stems - this way the tomatoes will not leak, remain firm, and can be cut into slices like fresh ones. Place the tomatoes in a tub, bucket, pan in rows, sprinkle with grated carrots, add red pepper, dill, garlic, bay leaf and pour in brine, put pressure on top.
Store in a cool place. If by the end of winter the tomatoes begin to turn sour, you need to remove them from the brine, wash them, put them back and fill them with fresh water. After this, they will last for another 3-4 months.
For 8-10 parts tomatoes - 1 part carrots;
for brine - take 500 g of salt per bucket of water.
SALTED TOMATOES IN A BAG
A plastic bag is used as a container for pickling. Wash selected medium-ripe tomatoes, then prepare cherry, currant, dill and celery leaves, rinse and let the water drain. Separately chop the sugar beets - they delay oxidative processes. Place a layer of greens in the bag, then a layer of tomatoes, again greens, chopped sugar beets and tomatoes. A layer of greenery is placed on top of everything. Tie the bag tightly and place it in a barrel or box.
In two days vegetable mixture Fill the bag with brine.
To prepare the brine, take half the bag’s capacity of water, add salt, add dill, hot and allspice, bay leaf, and boil everything.
After cooling, strain the brine and pour it into a bag, which is then tied tightly.
FOR brine - for 1.5 liters of water - 100 g of salt, herbs and spices to taste.
SALTED TOMATOES IN THEIR OWN JUICE
Pour freshly picked blackcurrant leaves into the bottom of the prepared barrel and place red tomatoes in rows, layering each row with blackcurrant leaves, sprinkling with salt and mustard powder. After laying several rows of tomatoes, fill them with pureed tomato mass. So alternate until the barrel is full. Place one part of the spices on the bottom of the barrel, the other in the middle, and the last one on top of the tomatoes.
Cover the tomatoes with blackcurrant leaves on top, seal the barrel and add the tomato mass through the tongue and groove hole.
Fermentation continues for 6-7 days, after which the tongue hole is plugged and the barrel is moved to a cold place.
For 10 kg of tomatoes with tomato mass - 500 g of salt.
DRY SALTED TOMATOES
Sort through the tomatoes, select the unsuitable ones, then wash them and put them in a barrel, sprinkling each row with dry table salt. Close the barrel with a circle, on top of which place a small oppression. Store in a cool place.
For 10 kg of tomatoes - 1.1-1.2 kg of salt.
SALTED TOMATOES WITH YOUNG CORN
For pickling, select firm red and green tomatoes. Salting is done in small oak barrels(25-50 l) or glass bottles. Place black currant leaves, previously scalded with boiling water, at the bottom of the prepared container. Wash tomatoes, spices, young stalks and leaves of corn in cold water. Place a layer of corn leaves on the bottom of the barrel, then rows of tomatoes and spices. Cut young corn stalks into pieces 1-2 cm long, layering each row of tomatoes with them.
Cover the top of the tomatoes with corn leaves and pour clean water. Pour the salt into a clean gauze bag, which is placed on top of the corn leaves so that it is in the water.
Cover the barrel with a small circle and place a small weight on top.
For 10 kg of tomatoes - 550-600 g of salt.
TOMATOES WITH GRAPE
Tomatoes intended for canning should be peeled, washed, and pierced in several places. Place spices, tomatoes, grapes, salt, sugar in a sterilized jar, pour boiling water for 20 minutes.
Bring the drained water to a boil again, pour over the tomatoes and roll up.
For a three-liter jar - 1 sweet pepper, 1 hot pepper, 3 cloves of garlic, 2 bay leaves, 5 currant leaves, 4 cherry leaves, 10 black peppercorns, 1 horseradish leaf, 2 sprigs of dill, parsley, 1 cm, a spoonful of salt. 1 tbsp. spoon of sugar, 1 bunch of grapes.
GREEN TOMATOES WITH ONIONS AND CARROTS
Place finely chopped onions, green tomatoes cut into slices, carrots cut into slices, and herbs into a saucepan. Pour all this with vegetable oil and simmer for 30 minutes. When the tomatoes become soft, add crushed garlic.
Place in half-liter jars and sterilize for 15 minutes in boiling water, roll up.
5-6 large green tomatoes, two onions. 2 carrots, 60 g of vegetable oil, 5 cloves of garlic, parsley and celery.
DESSERT TOMATOES
Wash medium-sized, dense tomatoes, remove stems, blanch in boiling water for half a minute, after pricking them in several places. Place the tomatoes in a three-liter jar, add lemongrass leaves.
Boil the apple juice, adding sugar and salt, pour the boiling mixture over the tomatoes, after 3-5 minutes drain the mixture, boil, repeat twice more. After the third fill, roll up the jar.
For a three-liter jar - 8-10 lemongrass leaves; for filling - for 1 liter of apple juice - 30 g of salt, 30 g of sugar.
DELICIOUS TOMATOES
Wash the tomatoes, select the same size, blanch in boiling water for half a minute, place in a three-liter jar, add herbs: lemon balm leaves, tarragon. Prepare a filling, to which add red currant juice, honey, and salt.
Pour the boiling solution over the tomatoes, after 3-5 minutes drain the solution and boil again. Repeat two more times. After the third fill, roll up the jar and turn it upside down until it cools.
For a three-liter jar - 30 g each of lemon balm and tarragon leaves;
for pouring: for 1 liter of water - 300 g of red currant juice, 50 g of honey, 50 g of salt.
TOMATOES IN GELATIN
Wash large, firm tomatoes and cut into 4-6 pieces. Peel the onion and cut into rings. Place tomatoes and onions in jars, alternating layers (for a three-liter jar you will need 2-3 large onions). Prepare the brine: boil water, salt, sugar and spices for 3-5 minutes. Pour gelatin with warm water and leave for 3-4 hours. Mix the brine with a gelatin solution and fill the jars with vegetables. Sterilize three-liter jars for 20-30 minutes. Before closing the jar with a lid, add 1 teaspoon of vinegar.
For the brine - 4 liters of water, 100 g of salt, 500 g of sugar, spices (cinnamon, cloves, allspice, bay leaf, dill);
for gelatin solution - 200 g warm water, 11 teaspoons of gelatin.
TOMATOES WITH GOOSEBERRY
Sort out the gooseberries, trim off the stems and chop them. Prepare the tomatoes by blanching them for half a minute in boiling water. Sprinkle the gooseberries over the prepared tomatoes, placing them in a three-liter jar. Boil the filling, pour the boiling solution over the tomatoes, after 3-5 minutes pour the solution into the pan and bring to a boil again.
Repeat two more times. After the third time, roll up the jar.
To fill 1 liter of water - 50 g of salt, 50 g of sugar.
TOMATOES WITH GARLIC
Peel the garlic, blanch the tomatoes in boiling water for half a minute, then use a wooden stick to make 2-3 punctures on top so that the skin of the tomatoes does not crack. Prepare a filling from apple juice, salt and sugar. Place the tomatoes in a three-liter jar, sprinkle with garlic, pour boiling sauce over them, quickly roll up and turn upside down until cool.
In the same way, you can prepare tomatoes with onions, which are first cut into rings.
Garlic and onions are phytoncidal plants, so a one-time filling is sufficient.
For filling - 1 liter of apple juice, 50 g of salt and sugar (for tomatoes with garlic), 30 g of salt and sugar (for tomatoes with onions).
GREEN TOMATOES WITH GARLIC
Wash green tomatoes of the same shape and size and make cuts with a sharp knife. Inside each tomato place a slice of garlic, a sprig of dill or parsley. Carefully place in prepared liter jars, pour hot marinade and sterilize for 20 minutes.
After this, quickly roll up the jars and turn them upside down until they cool.
For the marinade: for 1 liter of water - 1 tbsp. spoon of salt, 2 tbsp. spoons of sugar, 60 g of vinegar.
CAVIAR FROM GREEN TOMATOES
To prepare caviar from green tomatoes, take green, intact, stemless fruits of any size and shape. To improve the taste, add carrots, parsley and onions to the caviar composition. Bake tomatoes, root vegetables and onions in the oven or Russian oven.
After this, pass all the ingredients through a meat grinder, add salt, sugar, spices, tomato sauce, mix thoroughly, bring to a boil and fill with the resulting mixture glass jars, which are covered with clean, dry lids and sterilized for 1 hour, then sealed and turned upside down.
For 1 kg of caviar - 600 g of green tomatoes, 200 g of carrots, 100 g of tomato sauce, 50 g of onions fried in vegetable oil, 25 g of parsley, 15 g of table salt, 10 g of granulated sugar.
CAVIAR FROM TOMATOES
Bake the tomatoes, mince them, add salt, pepper and onions fried in vegetable oil. Mix everything well. Fill the jars 3/4 full and pour hot tomato sauce up to the neck.
The sauce is prepared from pureed tomato mass, to which you need to add bay leaf, pepper, dill and parsley, sugar and salt (to taste).
JUICE, PUREE, TOMATO PASTE
Wash ripe tomatoes with cold running water, cut into pieces, put in a saucepan without water and put on fire. As the tomatoes heat up, they will release juice and settle.
Add more tomatoes, then more, until the pan is full to the top. Heat over low heat for about 20 minutes until the mixture boils, then drain the juice, pour hot into bottles, and heat the bottles for 25-35 minutes.
Prepare puree and paste from the tomato mass remaining in the pan. For puree it needs to be boiled 2-2.5 times, for pasta - 5-7 times. Place in glass jars and sterilize for 30-40 minutes.
For 1 kg of finished puree or paste - 3 tbsp. spoons of salt.
TOMATO JUICE WITH PULP
Ripe, or overripe, well-colored tomatoes can be washed, peeled and boiled, then rubbed through a sieve. Evaporate the juice for about 30 minutes, then pour into jars or clean bottles. Sterilize for 30 minutes at 90 °C.
The juice is diluted with lemon juice in winter and served as a drink. You can make soups and sauces from it.
SPICY TOMATO SAUCE
Cook the mashed tomatoes in a saucepan until half of the original volume remains. About ten minutes before the end of cooking, add granulated sugar, vinegar, salt, garlic, pepper, cinnamon, and cloves. All this can be poured directly into the tomato mass or put in a bag and cooked in it, and thrown away after cooking.
Pour the hot sauce into jars or bottles, sterilize in boiling water and seal.
For 2.5 kg of freshly grated tomatoes - 150 g granulated sugar, 20-25 g salt, 0.5 g peeled garlic, 0.5 g black pepper, 1 g allspice, 1.5-2 g cloves, 1.5- 2 g cinnamon, vinegar to taste.
TOMATO APPLE SAUCE
Peel the tomatoes, cut into 4 parts, core and finely chop apples, chop the onion, and remove seeds from sweet green peppers. Place all the products in a saucepan, add raisins, sugar, salt, wine or table vinegar, dry mustard, and you can add ground ginger. Cook over low heat for about 2 hours. Cool, put into jars and seal. Store in a dark place.
6 tomatoes, 2 cups chopped apples, 3 peppers, 2 cups raisins, 1 cup chopped onion, 3.5 cups sugar, 1/4 cup salt, 3 cups wine or table vinegar, 60 g dry mustard, 2 tbsp. spoons of ground ginger.
TOMATO SEASONING
Wash ripe red tomatoes, pour boiling water over them and pass through a meat grinder along with peeled garlic. Wash and grate the horseradish, mix with ground tomatoes, add sugar, salt, vegetable oil and mix.
Place the prepared seasoning into small jars and close them with a lid.
Store in a cool place.
1 kg ripe tomatoes, 300 g garlic, 200 g horseradish, 100 g vegetable oil, 100 g sugar, 15 g salt.
ADJIKA AT HOME
Rinse tomatoes, carrots, sweet peppers, apples, red capsicum well and pass through a meat grinder. Then transfer to a saucepan and cook for 1 hour from the moment of boiling.
When it cools down, add crushed garlic, vinegar, sugar, sunflower oil, salt, mix everything well, put in hot jars or milk bottles and close (the bottles can be closed with nipples), store in a cool place.
For 2.5 kg of tomatoes - 1 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 100 g of red capsicum, 200 g crushed garlic, 1 cup vinegar, 1 cup sugar, 1 cup sunflower oil, 1/4 cup salt.
PREPARATION FOR SECOND COURSES WITH TOMATOES
Sort tomatoes by size and quality. Wash the best ones and cut them into 2-4 parts, the rest will be used to prepare the filling. Remove stems and seeds from sweet peppers, wash them, and cut them into pieces. Also cut the eggplants into pieces and put them in for half an hour. salt water(3 tablespoons of salt per 1 liter of water) to remove the bitterness. Remove the ends of green beans, then cut them into pieces 2-3 cm long and wash. Place the peppers and beans in boiling water for 3-5 minutes and then in cold water.
Prepare the filling: cut the tomatoes into pieces, cook them for 10 minutes and rub through a colander or sieve. Add salt to the resulting mass and, stirring, bring to a boil. Place prepared peppers, eggplants, green beans and simmer over low heat for another 20-30 minutes.
Place chopped celery and parsley in each jar, then a layer of tomatoes, and a layer of vegetables on top.
Cover the jars with lids and sterilize half-liter jars for 30 minutes, liter jars for 40 minutes.
For a half-liter jar - 125 g tomatoes, 125 g peppers, 75 g eggplants, 25 g green beans, 2-10 g herbs, 5 g salt, 150 g tomato sauce.
TOMATOES IN SUNFLOWER OIL
To the bottom liter jar put bay leaf, black pepper, onion cut into rings. Then tightly place the red, thick-fleshed tomatoes, cut in half. Place cut side down. Place a few onion rings on top.
Pour the marinade over the tomatoes, place in a saucepan with water and sterilize for 15 minutes, covering with a lid. Before sealing, pour a little sunflower oil into the jar so that it covers the marinade with a layer.
1 onion, 2 bay leaves, 6 black peppercorns; for the marinade: for 1 liter of water - 7-10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, after boiling add 3 tbsp. spoons of vinegar.
GREEN TOMATO SALAD WITH ONIONS AND PEPPERS
Pour boiling water over the tomatoes, cool, cut into slices and combine with rings onions and strips of sweet pepper, mix. Add dill, salt, sugar, pepper to the salad, place tightly in sterile jars, pour boiling marinade and sterilize half-liter jars for 10 minutes, liter jars for 20 minutes, add vegetable oil at the end. Roll up the cans.
You can also add shredded cabbage to this salad.
For 1 kg of green tomatoes -0.5 kg of onions, 3-4 sweet peppers; for marinade - for 1 liter of water - 70 g vinegar, 20 g sugar, 50 g salt.
PREPARATION FROM GREEN TOMATOES WITH VEGETABLES
Thinly slice the green tomatoes and onions, grate the carrots coarse grater. Place the vegetables in an enamel bowl, add salt and leave for 10-12 hours. Prepare the marinade. To do this, pour vegetable oil, 9 percent vinegar into a saucepan, add sugar, black pepper and bay leaf, put on fire and bring to a boil. Pour the hot marinade into the salad mixture, mix everything thoroughly and put it back on the fire. After boiling, cook for half an hour, stirring constantly. Hot salad Place in sterilized jars and seal with lids.
3 kg of green tomatoes, 1.5 kg of carrots, 1.5 kg of onions, 100 g of salt; for marinade - 300 g vegetable oil, 200-250 g vinegar, 300 g sugar, 5-6 black peppercorns, 5-6 bay leaves.
TOMATO JAM
Select whole, small, firm, unripe tomatoes and rinse well. Using a clean screwdriver, carefully make a deep hole on the frontal side (against the stalk) and carefully remove the seeds so as not to touch the pulp. Place a slice into the resulting cavity walnut. Stuffed tomatoes pour in the semi-finished syrup and leave for 5-6 hours.
After this, cook until tender for approximately one hour. If not walnuts, you can make jam from just tomatoes.
