What to cook from ripe tomatoes. What to do with tomatoes quickly and easily (if there are heaps of tomatoes)

The last month of the gardening season is the main harvest time. In August, it is time to harvest onions, early varieties of potatoes and tomatoes. Tomatoes are cut from the bushes and left to ripen indoors. From red, ripened tomatoes subsequently make preparations for the winter. Canning is one of the most popular ways to preserve your favorite vegetables.

For canning, only whole and strong tomatoes are selected. Wrinkled and beaten vegetables are not suitable for such preparations. You can always throw them away, but if you think about it, you can find other uses for them. Even from spoiled tomatoes, you can cook a lot of everything. Here are 10 of our favorite ways to save tomatoes.

- Tomato sauce -

Mashed tomatoes may not be suitable for pickling, but they will do for tomato sauce. Tomatoes should be scalded for about a minute in boiling water, peeled and chopped. The finished mass of chopped tomatoes is simmered over low heat for about an hour, after which seasonings are added to taste. A little bit of garlic, anchovies, capers and crushed red peppers and you get the sauce for pasta alla putanesca, the addition of butter and onions will make a Marcella Hazan-style sauce.

- Tomato seasoning -

Take the beaten tomatoes, sauté them traditionally or sauté over high heat, then add a little olive oil, red wine vinegar, minced garlic, salt, pepper, a pinch of sugar, maybe a little Dijon mustard. Mix everything well and you get a versatile seasoning that is great as a dressing for salads and as a seasoning for steak. The finished mixture can be stored in the refrigerator for a week.

- Jam -

Jam can be made not only from berries and fruits, and tomatoes are just one of those vegetables that make delicious jam. For its preparation, tomatoes are simmered over low heat with sugar, salt, lemon juice and any aromatic spices to taste - from cinnamon to chili and coriander. Cook until the mixture begins to solidify and turn into a jelly-like mass.

- Bruschetta -

The classic Italian appetizer bruschetta is a rather unpretentious dish. It is easy to prepare, and you can use any ingredients as a filling. Including spoiled tomatoes. It is enough to cut off the defective parts and bake the tomatoes in the oven for a few minutes. You should also do with slices of bread, supplemented, for example, with cheese. When they are browned, you can spread the tomatoes on top of the bruschetta.

- Tomato soup -

Finely chop the onion, garlic, shallot, leek and fry them in a large saucepan in olive oil until soft. Add your favorite spices, salt and pepper. Now you can spread the chopped tomatoes, and pour them with a glass or two of water or broth. Cook over low heat until desired consistency; it will take 20 to 30 minutes. The finished soup must be seasoned again with salt and pepper. The last step is to cool the soup slightly and blend it in a blender.

- Salsa -

The most classic salsa is usually made on the basis of tomatoes. They are added in chopped form, so you can use mashed and damaged vegetables. Chopped tomatoes are mixed with chopped onion, garlic, herbs and spices. The mixture is seasoned with wine vinegar or lemon juice and added to taste with hot pepper.

- Gazpacho -

With a batch of mashed tomatoes, you can hardly count on Michelin-starred gazpacho, but its homemade version is fine. To make it, you will need about 6 cups of chopped tomatoes, a cucumber, a bell pepper, a red onion, a couple of garlic cloves, and two thick slices of stale bread. Coarsely chop everything, mix with 2 teaspoons of salt, cover the bowl and let the vegetables stand for at least 30 minutes, but a couple of hours is better. Transfer the mass to a blender and grind. Add olive oil, sherry or red wine vinegar. Chill the soup in the refrigerator before serving.

- Pantumaka -

Damaged tomatoes are great for making another Spanish dish - pantumac. It is bread with tomato. A slice of bread is pre-fried, then rubbed with garlic and half a tomato. The bread is then drizzled with olive oil and sprinkled with salt.

- Tomato frittata -

The Italian omelette is convenient because it does not have a clear recipe, and you can cook it with completely different fillings. Beaten tomatoes are also suitable for its preparation. Tomatoes and other vegetables must be quickly fried in a pan and pour over the egg mixture. When the omelet is a little seized, it should be sent to the oven and baked until cooked.

- Bloody Mary -

This popular cocktail is made with vodka, lemon juice, spices and tomato juice. The last ingredient can be replaced with a home-made tomato mixture. You can make it by stewing tomatoes, onions, garlic and herbs seasoned with salt and pepper with water at your discretion. When the mixture is completely soft and cool, it is transferred to a glass and horseradish, Worcestershire sauce, celery salt, hot sauce, lemon and vodka are added to it. It remains only to mix well - the cocktail is ready to drink.

Many people probably make fresh salads and canned food for the winter from tomatoes. But from them you can cook very tasty, original and sometimes even unexpected dishes. They even make jam from tomatoes!

Salsa sauce. Recipe

I must say right away that this is an inaccurate copy of the classic Mexican salsa - vegetable sauce.

I beat a couple of tomatoes in a blender, add a small slice of onion, 1 tbsp. a spoonful of mayonnaise, a clove of garlic, a slice of cheese. Finely cut a couple of leaves of basil, parsley and dill. This sauce is not cooked.

Here is the classic salsa recipe.

Ingredients

Tomatoes - 500 g FRY IN OIL:

Parsley root - 7 pcs.

Passerated flour -

Onion - 7 pcs. 1 st. a spoon.

Carrot - 1 pc.

Meat broth (any) - 1 cup.

Celery root - 1 pc.

Chop the tomatoes, add to the browned vegetables. 1 st. dilute a spoonful of browned flour with cooled broth, pour into the sauce, bring to a boil. Pass everything through a sieve and bring the mixture to a boil again. Salt, pepper, add chopped herbs.

Stuffed fresh tomatoes. Recipe

Original dishes with tomatoes are easy to prepare. After all, they are combined with almost all products: with cheese and cottage cheese, with vegetables and mushrooms, fish and meat, with seafood and any greens. Based on this, you can cook stuffed tomatoes.

There are interesting varieties with half-empty seed chambers (almost like peppers), which are very convenient to use for stuffing: Meshchanskaya stuffing, Striped cave, Stripe Staffer, Forshmak, Illusion. But I prefer smaller cherry-type fruits for stuffing. They are perfect for snacks to just eat them whole. I remove the pulp from the middle with a teaspoon and stuff with any stuffing.

■ I really like minced salted herring with herbs. Instead of salty, you can take smoked herring or mackerel. Cut the fish into fillets, chop, add finely chopped dill, parsley, basil, a little vegetable oil.

■ Tasty tomatoes stuffed with any boiled or canned seafood, fish. They need to be chopped, add a boiled egg, grated on a coarse grater, and a little mayonnaise. If you use canned food in oil, then add only the egg.

■ To prepare minced curd, add a little garlic, chopped herbs to the curd and season with sour cream.

■ Fry the mushrooms with onions in vegetable oil and stuff the tomatoes. You can add a boiled egg to this stuffing.

■ My family loves tomatoes stuffed with eggplant. Eggplant cut into small cubes, fry in vegetable oil, add a little garlic and mayonnaise.

Classic variant- Tomatoes stuffed with cheese and garlic. Grate the cheese, add garlic and mayonnaise, but a little so that the minced meat is not liquid. Stuff the tomatoes tightly and put them in the refrigerator. When cool, you can cut them with a sharp knife into rings. Such cutting looks very impressive if you use multi-colored tomatoes. It will turn out even more beautiful if you add finely chopped multi-colored sweet peppers and olives to the minced meat.

Baked tomatoes. Recipe

Tomatoes stuffed with mushrooms, eggplant and seafood can be baked and served hot. To do this, minced meat (pre-fried products), you need to sprinkle with ground breadcrumbs or cheese and bake in the oven or microwave.

No less tasty are tomatoes baked with fried minced meat with onions and rice.

Green tomatoes "Sharp Georgians"

At the bottom of a 3-liter jar scalded with boiling water, put 2-3 bay leaves, 3 cloves of finely chopped garlic, dill umbrella, 0.5-7 green room pepper "Spark", 6-8 pcs. black peppercorns.

Place green (not brown) tomatoes. If they are large, then cut into 2-4 parts and cut out the stem. Put slices of sweet red and yellow bell pepper in a jar. Pour boiling water over and leave for 30-40 minutes.

Then drain the water into a saucepan, add 1 tbsp. a spoonful of salt with top and 2-3 tbsp. spoons of sugar, bring to a boil. As it boils, immediately pour into a jar, add 7 teaspoons of citric acid without top.

Roll up, turn the jar upside down and wrap until cool.

Chakhokhbili. Recipe

I cut the chicken into bite-size pieces. I fry in vegetable oil. I put it on a plate, and in the remaining oil I fry the onion (two medium-sized onions), cut into cubes. If there is root parsley, then I add 1 root, grated on a fine grater. I cut the tomatoes finely. I take them as much as the pieces of chicken will be stewed. I put the vegetables in a saucepan, and when they boil, I spread the chicken.

I always have browned flour. I brown it in advance in the oven, pour it into a dry jar and store it that way. When I cook dishes in which I need to add it, I take as much as necessary. I dilute the flour for chakhokhbili with warm boiled water to the consistency of sour cream. I add it to the saucepan. For a 1 liter saucepan, you will need about 50 g of dry flour.

I transfer the stove to a less intense heating and continue to extinguish. As soon as the chicken is ready, I add chopped greens - cilantro, basil, garlic.

Vinegar is added in the original, but I do not use it. I think that tomatoes already give enough acid.

Below is a recipe with vinegar. But keep in mind that it must be added to an already prepared dish, just before removing it from the stove.

For 1 serving you need:

■ Chicken - 200 g.

■ Vegetable oil -15 g.

■ Onion -150 g.

■ Tomatoes -70 g.

■ Flour - 1 teaspoon.

■ Vinegar 9% - 1 teaspoon.

■ Cilantro and basil -15 g.

■ Garlic - 1 medium clove.

I am one of those people who remake everything to their liking. Therefore, I cannot vouch for the accuracy of observing the recipe for this dish of Georgian cuisine.

Gazpacho. Recipe

This is a Spanish soup, which in the summer in the heat is not inferior to our okroshka. It is very tasty cold.

Scald ripe tomatoes with boiling water. Slices of wheat bread without crusts knead. Beat 1-2 tomatoes in a mixer with bread. You can first dry the bread in the oven until golden brown, like crackers, and then grind it in a coffee grinder and mix with tomatoes. The taste is completely different. Then I mix the mass with mayonnaise, add tomato juice, salt and red ground pepper.

I cut the rest of the tomatoes, cucumbers and green onions into small cubes. I add a small bunch of parsley and dill. I mix all the ingredients and put in the refrigerator.

Vinegar is added in the original, but again I do not use it.

I'll post the recipe.

■ Bread -50 g.

■ Tomatoes - 700 g.

■ Cucumbers - 200 g.

■ Mayonnaise - 750 g.

■ Vinegar 9% - 1 teaspoon.

■ Greens, red pepper and salt - to taste.

Omelet and tomato snack cake

If you take any minced meat, add diced tomatoes to it, you get a wonderful filler for an omelette. I cook an omelette based on 1 egg 1 tbsp. a spoonful of mayonnaise. Thoroughly mix the ingredients, mix with minced meat like this; so that it is not very thick (approximate calculation - for 1 egg 1 tablespoon of minced meat already with tomatoes).

From round or rectangular layers of such an omelette, you can make an excellent snack cake by layering “cakes” instead of cream with cheese and mayonnaise. Sides should be sprinkled with breadcrumbs or cheese, grated on a fine grater. Top with greens and other vegetables.

Tomatoes "Lick your fingers!". Recipe

Put chopped parsley, garlic in jars, pour in calcined vegetable oil (1 tablespoon per liter jar), put strong tomatoes. Large ones can be cut in half.

Put a couple of onion rings on the tomatoes. Pour the marinade, and it should not be boiling, but hot.

Marinade: for 3 liters of water 3 tbsp. spoons of salt, 7 tbsp. spoons of sugar, 1 tbsp. a spoonful of allspice peas, 1 teaspoon black peppercorns. Boil everything, turn off the heat and pour in 1 cup of 9% vinegar.

Sterilize jars for 15 minutes and roll up.

First of all, the marinade is drunk with pleasure, and only then the tomatoes are eaten.

Chutney. Recipe

Tomato chutney is made in India. Very tasty sauce, reminiscent of ketchup. I I use the following ingredients.

■ Tomatoes - 8-10 pieces.

■ Water -0.5 cup.

■ Ghee - 2 tbsp. spoons.

■ Mustard seeds - 1-2 teaspoons.

■ Hot pepper - 1 small pod.

■ Cinnamon - 0.25 tsp.

■ Zira (cumin) - 0.5 tsp.

■ Coriander -2 teaspoons.

■ Grated ginger root - 1 tbsp. a spoon.

■ Bay leaf - 2 pcs.

I peel the tomatoes, knead and add water.

I fry mustard seeds in hot oil. When frying, they crack, so you need to fry them with the lid closed. As soon as the seeds stop cracking, I add the rest of the spices, except for the bay leaf.

I fry for a couple of minutes, add tomatoes with water, salt to taste and stew over low heat until thickened. At the end I add a bay leaf, which I take out after a while.

Since fresh ginger root is not always available, it can be replaced with ground ginger. I take as much powder as cinnamon.

In the classic recipe, a couple of cloves are added to the sauce.

Canned tomatoes with garlic

I preserve cherry tomatoes and larger tomatoes a little differently.

In large tomatoes, at the place of attachment to the sepals, I make a puncture with a knife and insert garlic there. I cut the cloves into long plates or sticks. I don’t put them separately in a jar, I put them only in fruits. At the bottom of a liter jar, unsterilized (vegetables are sterilized in the process of triple pouring), I put herbs and spices - a sprig of parsley, basil, dill umbrella, cherry and currant leaves, a piece of root or horseradish leaf. I fill it all with boiling water and leave to cool. I boil the same amount of water for refilling. When the water in the jars is no longer hot, I pour it into the pan. Pour tomatoes with cooked fresh boiling water. I put the water drained from the first pour, which has collected all the aromas, on the stove. When it boils, I drain the secondary filling water from the jar, it is not needed, I put 1 dess in a jar. a spoonful of salt without top, 7 tbsp. a spoonful of sugar and 0.5 teaspoon of 70% vinegar essence. I fill it with fragrant water, roll it up and put it under a fur coat. I don't flip jars with screw caps.

When I preserve cherry tomatoes, I put 3-4 cloves of garlic separately in a jar and put not 1 tbsp of sugar. spoon, and 2 dessert, per liter jar. For the rest, I do the same.

Sometimes in the fall, when there are still tomatoes, but no fresh herbs, I preserve them by pouring dried basil and other herbs into the pan with the first pour and pour the tomatoes with them for the third time. I like to add a couple of the smallest onions to jars.

Dried tomatoes

First I will offer a classic recipe. Cut tomatoes of dense varieties in half, remove the seeds, sprinkle with salt, garlic and Provence herbs (these herbs are usually sold in a mill package). Dry at a temperature of 40-50 ° C in the oven. After drying, put in jars, pour olive oil. You need to lay it tightly so that there is a small layer of oil on top.

Despite the fact that all this can be bought in the store: both olive oil and Provence herbs, this is how I do it. In a liter bottle with sunflower oil I put several sprigs of dill, basil, parsley. I peel the head of garlic, put all the cloves in the oil too. After a couple of days, the oil becomes very fragrant.

I cut tomatoes in half, and very large ones - into several parts. I put it on a baking sheet with the skin down, sprinkle with dried and minced garlic, dried herbs on top. You can use fresh herbs, but then the tomatoes will dry a little longer. I add salt to the pieces of tomatoes and dry them in the oven at 40 ° C. As soon as they dry, I put them in jars and fill them with my flavored oil. I keep it in the refrigerator.

I noticed that different varieties require different drying times. If several varieties of tomatoes are laid out on a sheet, this is clearly visible. One variety dries to the state of chips, the other is dried. I like both of them. In general, salads are made with such tomatoes, they are added to sauces.

Homemade tomato sauce

Pass the tomatoes through a juicer. Bring the resulting juice to a boil and let it settle. Drain off the colorless liquid on top. In the remaining thick mass, add seasonings to your liking: herbs, garlic, salt. Boil again to thicken the sauce even more, and pour into sterilized jars. Roll up and put under a fur coat. The sauce can be used in the preparation of first, second courses, served with cooked meat.

I usually pour the tomato juice from the juicer into a fine sieve or a linen bag where it strains. The sauce is very thick and does not need to be boiled for a long time.

Tomatoes in their own juice

First I make juice. I cut red tomatoes into a 5-liter aluminum pan (into 2-4 parts, depending on their size), then pour 0.5 liters of water and set to boil for about half an hour from the moment of boiling. Remove from heat, let cool. I wipe the boiled tomatoes through a sieve, juice is obtained.

I prepare tomatoes for packing in jars (it is better to take liter ones): mine, cut out the "bottoms" and put them in pre-sterilized jars.

For 2 liters of juice I put 2 tbsp. spoons of salt, 3 tbsp. spoons of sugar. I boil and pour tomatoes in jars with this juice. I don't add any more spices. I sterilize for 15 minutes.

Homemade tomato juice

I pass the tomatoes through a juicer, boil the juice and pour it into sterilized jars. I roll up and put under a fur coat. Salt to taste already in the winter, when we open it. If you make juice in this way, the taste of fresh tomatoes is not lost. And if you add salt and spices at once, then there is a taste of pickled vegetables.

Such juice is well stored in a cellar or any other cool place.

Tomatoes with delicious brine

I give the layout for five 3-liter cans.

Cut the tops of the tomatoes, put them in jars, pour boiling water over them, wrap them for 30 minutes. After this time, drain the water and fill the jars with the next brine.

Pass through a meat grinder 4 bell peppers, 4 carrots, 4 heads of garlic, 2 pods of hot pepper. Pour 6 liters of water into a saucepan, boil, put vegetables passed through a meat grinder, add 200 g of salt, 300 g of sugar, bay leaf, allspice.

Before pouring in the brine, add 100 ml of 6% vinegar to each jar.

Banks roll up, wrap up.

Jelly in tomatoes

Beat sweet peppers and pulp taken out of tomatoes in a blender. Add gelatin to the mixture (15-20 g of gelatin is needed for 0.5 l of the mixture). Pre-soak gelatin in tomato juice (8 parts of juice are needed for 1 part of gelatin), let it swell and add to the mixture. Heat the mixture until the gelatin is completely dissolved. Cool a little, add finely chopped cucumbers, cheese, olives. Stuff the tomatoes with the mixture, let cool in a cold place, but not in the refrigerator. Jelly frozen in the refrigerator may leak at room temperature.

Such tomatoes, cut into slices or rings, are very beautiful. Especially if red fruits are filled with a mixture of yellow or green tomatoes and peppers and vice versa.

Roll

Take 5 eggs and 5 tbsp. spoons of mayonnaise, beat the mass. Add 5 tbsp. spoons of flour, mix and pour on a baking sheet, greased with oil. The layer should not be thick. Cut small tomatoes into thin rings and put on top. Bake the crust in the oven. Put on a table covered with cling film, turn over so that the tomatoes are at the bottom. Distribute any minced meat over the dough, twist it into a tight roll and put it in the refrigerator. Cut the finished roll into rings.

Tomatoes in apple juice

When canning tomatoes in apple juice, spices, herbs and vinegar are excluded altogether. I squeeze juice from sour varieties of apples. For 1 liter of juice I put 1 tbsp. a spoonful of salt with a slide. I pour the tomatoes the first two times with clean boiling water, and the third time with boiling juice and salt. I roll up the cans and put them under my fur coat.

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

Cooking:
1. Pepper, garlic (I added 2 pieces of hot pepper) twist in a meat grinder. Mix.
2. Cut greens.
3. Lay in layers in a 3-liter jar: tomatoes, then a mixture of vegetables, greens.
4. Close the jar with a lid and put it in the refrigerator upside down on the neck.
This is so that after 8 hours it will be ready to eat on top. Made in the evening, ready in the morning! And then you can keep it in the normal position. It tastes even better the next day!

Ingredient:
- 2 kg fresh tomatoes (ripe and firm)
- 1 red hot pepper
- 2 - 3 garlic cloves
- 1 bell pepper
- sweet pea pepper
- carnation
- sugar
- salt
- vinegar 9%

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

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

Cooking:
1. Cut the tomatoes in half lengthwise, but not completely.
2. If the garlic is large, then we cut each clove into several plates. Pepper mode on rings (I do it with scissors, very convenient). Celery twigs.
2. In each tomato we put several plates of garlic, 2-3 rings of pepper (depending on how much you like spicy, or if there are children in the house). We also stuff a celery sprig there, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (if neat, then without threads). Bazaar aesthetes stuff red pepper in such a way that it looks out of the tomato with a red tongue (teasing) - like on a smiley face.
3. At the bottom of the pan, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then celery again, etc. Top layer of celery.
Dilute salt in water and pour tomatoes.
4. We put under oppression. A 3 liter jar takes about 1.5 liters of brine.
When the tomatoes stop bubbling, the brine becomes transparent, that's it, the pickle is ready. If you use it right away, then you don't need to do anything else. , and iron-roll up. This should be done immediately, as soon as you fill it with boiling brine. It can be stored for a very long time, even 2 years.

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

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

Ingredients:

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

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

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

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

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

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

Cooking:
1. Pepper clear of seeds and cut into slices.
2. Cut the tomatoes into slices.
3. Stir the vegetables, adding salt, honey and vinegar, and leave until the juice is released.
4. After that, put the dishes with vegetables on the fire, bring to a boil and boil for 10 minutes.
5. Then pour the boiling salad into sterilized jars, roll them up, turn them upside down and wrap them up.

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

Cooking:
1. Grind the tomatoes in a blender along with the skin.
2. Boil to medium density, stirring constantly.
3. Separately grind all the seasonings, then combine everything, carefully move and roll into jars.

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

Cooking:
1. To begin with, we will boil the beans until fully cooked in lightly salted water, after soaking it for a day.
2. Peel the onion from the husk, chop it as finely as possible and fry until a golden hue appears in vegetable oil.
3. Dip ripe, whole tomatoes for a few seconds in boiling water, then cool them down in cold water and carefully remove the skin.
4. Next, cut the peeled tomatoes into small pieces, place in a deep enamel bowl, add salt and boil until they turn into puree.
5. After that, add beans, fried onions, spices, chopped bay leaves to the boiled tomatoes and mix everything well. Let the mixture boil, and pour vinegar into it.
6. Remove the cooked beans from the heat and immediately pour into prepared, pasteurized glass jars. We cork.

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

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

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

Cooking:
1. Tomatoes, carrots, peeled apples, grind everything in a meat grinder, add salt, sugar, vinegar, put on fire.
2. 20 minutes after boiling, add crushed garlic and pepper, mix.
3. Arrange everything in jars and sterilize them in a saucepan with water, after putting a towel on the bottom.
4. Tighten the jars with a lid and put upside down for 12 hours.
5. Ready sauce can be stored in a dark, cool place.

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

Cooking:
1. Clean horseradish and soak for 30 minutes in clean water.
2. Cut and scroll either in a meat grinder or in a blender (with a knife attachment) or in a processor.
3. Wash the tomatoes, chop and scroll along with the garlic.
4. Mix all the ingredients, add salt, sugar to taste, mix.
5. Arrange the seasoning in sterile jars, close with lids and store in the refrigerator.
Marina Sazonova's recipe.

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

Cooking:
1. Soak gelatin in cold boiled water until it swells.
2. Next, heat in a water bath or in a microwave until the gelatin is completely dissolved.
3. Process.
4. Cut the tomatoes and put them in prepared jars.
5. Put sugar, salt into the water, bring to a boil, add vinegar, prepared gelatin, chopped carrots, spices and boil for 3 minutes.
6. Pour hot brine into jars with tomatoes and sterilize.
7. Next, roll up the banks and cool.

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

Cooking:
1. Boil tomato juice and cool.
2. Dissolve the salt in it, add the garlic, herbs and fill the cucumbers in the jars.
3. Close the lids and store in a cool place.

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

Cooking:
1. Pass the tomatoes and peppers through a meat grinder, add salt and cook for 15 minutes.
2. Cut the eggplant into medium cubes. Not in slices like in "Spark", not in straws, but in bars.
3. If you like, you can peel the eggplant, I like to leave it like that.
4. Add the chopped eggplants to the tomatoes and peppers, we also add sunflower oil, sugar and vinegar there.
5. Cook all 40 minutes, at the end of cooking add squeezed garlic to the eggplant.
6. Pour the mass into sterilized jars and roll up.
7. Turn the jars upside down and wrap them in a warm blanket for 1-2 days.

Culinary community Li.Ru -

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Harvesting from tomatoes is an indispensable component of the winter, without which almost no family can do. is a unique product, the taste of which can be enjoyed all year round. Many appetizers, sauces and even desserts are prepared from them. Tomatoes in their own juice, pickled tomatoes, pickled, salted, tomato juice, dried tomatoes, tomato jam - this is something that can be quite easily made from tomatoes for the winter, following the recipes that we will consider below.

How to dry tomatoes for the winter

Dried tomatoes are a traditional ingredient in Italian cuisine, indispensable for making pizza, various types of bruschetta, pies, soups, sauces and dressings. In our country, this type of blanks is not widespread and is only beginning to gain popularity. Dried tomatoes retain their natural bright flavor, especially when spices are added. When prepared properly, dried tomatoes can last up to a year.
To make a preparation of dried tomatoes for the winter, you need to choose small, well-ripened, juicy fruits, without spots and rot. The most suitable for drying are not, but. For drying, it is better to take red "cream" tomatoes, as they retain the greatest amount of pulp. Before drying, wash the tomatoes, cut the stalks and cut in half, removing the seeds with a spoon.
Do not cut the peel - it contains all the useful substances that give a characteristic tomato flavor. Sprinkle tomatoes with salt and herb mixture and place on parchment paper.
You can dry it in the open sun or in the oven. The first option is mainly used by Italians, it is more convenient for those who live in private homes.
This is the best drying method, as the tomatoes retain their natural rich flavor and aroma. Can be dried in the oven - 3-3.5 hours, at 120-150 degrees. After drying, the blanks are laid out in sterile jars and poured with your favorite vegetable oil - olive, sunflower, etc.
You can sprinkle crushed dried tomatoes for taste and spicy aroma.

All about freezing tomatoes for the winter

Freezing is one of the most convenient ways to harvest tomatoes for the winter. , after all, at any moment there are vegetables at hand that have retained the entire set of nutrients and a holistic form. In addition, you do not have to spend money and buy winter greenhouse tomatoes that do not have such a bright, juicy taste as those grown in the summer under the open sun.
Frozen tomatoes retain their fresh taste and are indistinguishable from summer ones in a salad. There are two options for freezing tomatoes: whole fruits and tablets. The advantages of the first method are that whole frozen tomatoes are stored longer, they can be added to salads or served sliced. For freezing, you need to choose firm and ripe fruits, without damage, of medium size.
Each must be thoroughly washed, dried, laid out in one layer on a board and sent to the freezer. After a few hours, when the tomatoes are well frozen, transfer them to a frozen food storage bag and send them back to the freezer. Such tomatoes are stored for a year.

Freezing tomato tablets is a more time-consuming method. However, with such a preparation, you will not think what to cook from tomatoes for the winter, this is an ideal addition to borscht, pasta or sauce, which does not require defrosting and slicing. Before freezing, it is not necessary to peel the tomato peel, and it is also not necessary to use only whole fruits.
Rinse the tomatoes, cut into cubes, add greens and red and chop in a meat grinder or blender. Salt is not needed. Pour the tomato puree into freezer molds (ice molds, muffins, etc. are suitable) and send to the freezer.
Once the tomato mixture is well frozen, remove it from the molds and place in freezer bags. You can also store them for a year.

- a traditional snack of any winter table, everyday and festive. It is not difficult to roll up tomatoes for the winter; almost every family has its own special marinade recipe, which is passed down through the female line.

Prepared tomatoes, thoroughly washed, need to be pricked with a toothpick at the stalk so that they do not crack after pouring boiling water. Sterilize jars (pour boiling water over), put prepared and washed leaves on the bottom, put tomatoes on top. Pour boiling water over, cover with lids and leave for half an hour. Then drain the water from the jars into the pan, add sugar and boil again. Pour 1 teaspoon into jars. vinegar, then boiling marinade and tighten the lids with a seaming key. Turn the jars over, wrap them in a warm blanket and let them cool.

Did you know? For beauty, you can add thinly chopped green bell pepper, onion or carrot rings to the jar.

How to pickle tomatoes

You can cook pickles from tomatoes for the winter. This does not require special skills, as well as a large storage space, because you can pickle tomatoes not only in jars, but also in large buckets or tubs. To prepare such tomatoes, place more pre-washed herbs in the selected container: with umbrellas, leaves,.
Then lay the washed tomatoes (2 kg) and pierce them several times at the stalk with a toothpick.
Tomatoes are better to take ground, solid type "cream". Put peeled and chopped garlic, about half a large head, cover with horseradish leaves. Prepare the brine: add 6-7 tablespoons of salt and 3 tablespoons of sugar to hot water (2 liters) and boil.
Pour the hot (not boiling) brine over the tomatoes and leave for 3 days, covered, at room temperature. When the brine becomes cloudy and bubbles, transfer to a cold place. After 7-8 days you can try.

Important! The secret to great pickled tomatoes is a very salty and bitter pickle. It must be downright disgusting. Don't worry, the tomatoes won't mess it up, they'll take as much salt as they need.

Very tasty preparations of chopped green tomatoes for the winter are obtained. . Green or pink tomatoes of any variety are used, "cream" is best. You need to take 3 kg of tomatoes, rinse, cut into pieces.
For dressing, cut 2 large cloves of garlic, chilli pepper rings (to taste), large bunches of dill and parsley. Place the tomatoes with dressing in a large container - a saucepan or bucket, and pour 150-200 gr. vegetable oil. Cover with a lid that will cover the tomatoes themselves, and not the container with them, and lay the press on top. You can eat such tomatoes in three days.

Harvesting tomatoes in paste or ketchup

Ketchup is everyone's favorite sauce that goes well with all dishes. It can be spicy, spicy, fragrant or just tomato. It is easy to prepare such a sauce at home, while it turns out to be much tastier and healthier than store-bought. You can cook it with the addition of pieces of other vegetables or make it spicy, spicy, fragrant, just by adding your favorite seasonings.

Consider the recipe for classic ketchup without additives. To prepare it, take 3 kg of tomatoes, ripe, without damage, half a glass of sugar, 1 tablespoon of salt, black pepper, herbs - dill, parsley, etc.
Wash the tomatoes, chop finely, place in a saucepan and cook for 15 - 20 minutes over medium heat.
Then rub the tomatoes through a sieve and continue to cook the resulting tomato puree for an hour over medium heat until it thickens.
Make a bag out of gauze, put all the spices and dip into the tomato mass. Salt and add sugar, then boil for another 10-15 minutes over low heat. Ketchup can be rolled up for the winter, poured into sterilized jars, or eaten immediately after cooling.