Tomato ingredients. What to do with overripe tomatoes

Especially for tomato lovers, we offer a selection of various culinary recipes using this delicious vegetable.

Sterilized tomatoes with onions in jelly

Cut into quarters, slice the onion and separate into rings. Put in a three-liter jar, alternating tomatoes and onion rings.

Prepare marinade. For 5 three-liter jars you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 pieces of peppercorns, dill. Boil the marinade, strain it and pour into jars over the stacked tomatoes and onions. Then pour jelly into each jar.

Jelly: Add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly into jars. Sterilize jars for 10 minutes.

Red tomatoes, cut into circles, put in a jar, alternating with onion slices disassembled into rings.

Marinade: for 1 liter of water 3 tablespoons of sugar, 1 tablespoon of salt, favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled garlic cloves. Marinade boils for two minutes. We add 1 tbsp. a spoonful of 9% vinegar and immediately fill them with tomatoes and onions. Pickled tomatoes are ready the next day. But after 2 days they are even tastier. You can, after sterilizing for 10 minutes, make a blank for the winter.

Fruit and vegetable platter in marinade

It's even tastier. The basis of the recipe is "Tomatoes, sliced in circles, with onions and garlic." In a jar, in addition to chopped tomatoes, onions and garlic, we beautifully put any chopped vegetables (at your discretion), for example, multi-colored bell peppers, cauliflower, sorted into inflorescences. We also stack fruits cut into circles: plums, kiwi, cherries, grapes, raspberries and so on.

Marinade is the same. Aromas and flavors of vegetables and fruits are mixed and create an excellent bouquet. Tasty, fragrant, beautiful, festive.

Adjika

1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, hot capsicum - 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.

Scroll everything in a meat grinder, add finely chopped parsley. Stir and refrigerate for a day, stir several times to dissolve the salt, arrange in jars. It is better to store in the refrigerator. Can be added to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka gels, and it will turn out thick. It keeps very well.

Provencal Tomatoes

For 6 tomatoes - a bunch of parsley, 1 teaspoon of basil, 2 cloves of garlic, 2 tbsp. tablespoons olive oil, salt to taste.

Cut off the tops of the tomatoes, remove the pulp, sprinkle with salt, put in the filling.

Filling:
Cut parsley and basil and crush with garlic and oil, salt, let stand for 1-2 hours, so that the tomatoes acquire the smell of parsley, basil and garlic. Serve with mayonnaise.

Tomato-garlic seasoning

0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
Pass the tomatoes through a meat grinder along with garlic. Grate horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Divide into small jars. Store in a cool place.

Tomatoes in apple juice

Pour tomatoes with boiling apple juice (for 1 liter of juice, 1 tablespoon of salt). Do not add spices. Sterilize 7 minutes. Roll up. Store in a cool place.

Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.

Marinade: on a 3-liter jar a glass of sugar, a tablespoon of salt, vinegar essence.
Arrange apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave to cool completely.

Tomatoes with cinnamon (can be stored even under nylon lids)

Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon of peppercorns, the same amount of cloves, a teaspoon of cinnamon (powder), two-thirds of a glass of salt, 3 cups of sugar. Boil the marinade, cook over low heat for 15 minutes. Cool, pour in 50 g of acetic acid, mix. Fill the jars with tomatoes mixed with garlic, dill, parsley and pour over the marinade.

orange miracle

1.5 kg of red tomatoes, chopped;
Twist 1 kg of carrots in a meat grinder;
add to this 100 g of sugar;
1 tbsp salt;
1 glass of sunflower oil - simmer everything for 1.5 hours.

15 minutes before the end of cooking, add 100 g of crushed garlic and 1 tsp. ground black pepper. 5 minutes before the end of cooking 1 tbsp. vinegar. Remove from fire. When cool, put into jars and roll up.

tomato sandwiches

Grate garlic, cheese, boiled egg into different bowls. Mix with mayonnaise separately.

Cut the tomatoes crosswise into circles, lightly salt, put a thin layer of mayonnaise with garlic, sprinkle with cheese. Second layer: finely chopped parsley and dill, mixed with mayonnaise.

2nd type of sandwiches:
Put a grated hard-boiled egg mixed with mayonnaise and garlic on a tomato circle. Second layer: finely chopped parsley and dill, mixed with mayonnaise.

3rd type of sandwiches:
Put fried and finely chopped mushrooms mixed with mayonnaise and garlic on a tomato circle. Second layer: finely chopped parsley and dill, mixed with mayonnaise

Fry small pieces of white or rye bread on both sides, rub crushed garlic on one side, spread cottage cheese, horseradish, dill paste on them, then put a piece of ripe tomato on top. You can decorate with a sprig of greenery.

Tomatoes stuffed with mushrooms

In a tomato (2 kg), cut off the top and remove the pulp. Chop two onions and stew in vegetable oil, add 500-600 g of finely chopped mushrooms and simmer for another 30 minutes, adding water. Remove from heat, add 3 chopped boiled eggs, salt, pepper and mix with 2-3 tbsp. spoons of sour cream. Fill the tomatoes with this stuffing and place in a wide saucepan. At the bottom you need to pour half a glass of water and vegetable oil, put 2-3 tbsp. spoons of sour cream, salt and put in a hot (160-180 ° C) oven for 15-20 minutes.

Omelet with cheese and tomatoes

This is a fabulous Bulgarian dish.

Beat the egg, crumble a piece of cheese the size of an egg there, chop a small tomato, mix and pour into a hot frying pan with vegetable oil.

To cover with a lid. Roast on low heat. Do not salt or overcook.

Culinary community Li.Ru -

Lamb with tomatoes is an excellent meat dish for a special dinner. The main thing is fresh and high-quality lamb. It takes about an hour to prepare. Lamb comes out soft, tender, juicy and fragrant. Try it!

When you want "something tasty" and have absolutely no desire to stand at the stove, a simple recipe for making pita bread roll with tomatoes will help you. All you need is Armenian lavash and vegetables!

Eggplant with garlic and tomatoes is a beautiful summer snack. And satisfying! It can compete with meat snacks. And, although it does not cook as quickly as we would like, it turns out very tasty!

Summer is in full swing, which means you need to pamper yourself with affordable vegetables more often. I bring to your attention a simple recipe for eggplant with zucchini and tomatoes - it looks universal, tasty and elegant :)

Chicken with mushrooms and tomatoes is a dish that cannot be cooked the same way twice. You can use different mushrooms and varieties of tomatoes, change additives and spices. But this hot one always comes out great!

Salmon with tomatoes - a quick and tasty dish. Salmon is always a win-win option. And together with tomatoes, it forms a fragrant and juicy dish that is very easy to prepare.

Meat baked with tomatoes is an excellent hot dish that I cook most often for the holidays. When guests arrive, I turn on the oven. While the guests are chatting and tasting the snacks, the meat "fits".

Potatoes are always stored in my warehouse in reserve. And, if suddenly, the refrigerator is empty, you can always come up with something from potatoes. Potatoes with cheese and tomatoes - an easy to prepare and very tasty dish. It can be a great snack or even a full meal.

A delicious variation on the theme of combining vegetables with minced meat. I strongly recommend that you cook such a zucchini casserole with minced meat - it is eaten in one sitting!

Tomatoes stuffed with minced meat are a wonderful hot dish that can be served without a side dish. Looks great, everyone loves it, easy to prepare. Any meat can be used, tomatoes are large.

When I want something light and healthy for a side dish, I cook zucchini fried with tomatoes. The dish is prepared quickly and simply, and it comes out very tasty. It is especially good in the season of zucchini and tomatoes.

Korean-style tomatoes are a wonderful savory snack for the festive table. Good for vodka and meat dishes. These tomatoes will be ready in eight hours, and they must be stored in the refrigerator.

Calamari Salad with Tomatoes - simple yet delicious. Ideal for a formal table. It looks beautiful both in portions and in a large bowl. This dish will dilute a number of meat salads.

Fried eggs with tomatoes and sausage is a simple breakfast dish of people all over the world. Prepares in minutes, perfectly energizes, besides, it will suit both the student and the president.

Macaroni with cheese and tomatoes is a great dish for pasta lovers. It comes out nutritious and meat-free. Pasta is obtained with a delicate sauce due to cheese, and tomatoes add sourness. Ready for half an hour.

Pork with tomatoes is an excellent hot dish for a gala dinner. Let's take a tenderloin and make a colorful fan out of it, which will not only look cool on the table, but also have a wonderful taste.

Baked potatoes with tomatoes is a vegetable appetizer that will become a solid "starter" for any dinner, even a festive one. The only effort is to cut the tomatoes and potatoes. The rest is a matter of technique.

Salad with peppers and tomatoes is suitable for "heavy" second courses as a side dish. It can also become an independent dietary snack. Fresh and healthy salad with peppers and tomatoes is also delicious!

Salad with chicken and tomatoes may well replace a light dinner. Chicken can be served hot, baked in a regular pan or grill. This salad goes well with mayonnaise and olive oil.

A simple salad, originally from sunny Greece. In the Russian version - a salad with cheese and tomatoes. Sweet tomatoes perfectly accentuate the taste of fresh salty cheese. And in combination with an onion - just super!

Delicious cherry tomato sauce is one of my favorite sauces. You need to cook it in the season when your cherry tomatoes and basil grow. It takes a long time to prepare, but it turns out simply delicious!

Canned tuna, tomatoes and eggs make a great salad. It is suitable for those who are on a diet, and those who do not eat meat. You can fill with both oil and mayonnaise.

Salad with shrimp and tomatoes - simple and quick to prepare. Very tasty and refreshing! Suitable as a wonderful lunch overture or replace a light dinner. Will be ready in 10 minutes!

A classic recipe for a wonderful start to the day is scrambled eggs with tomatoes and cheese. Juicy tomatoes, tender cheese, a couple of crispy toasts with butter and a cup of hot coffee. What could be better? Wake up!

Tomatoes with cheese and garlic - an appetizer that everyone in my family loves, young and old. The recipe for tomatoes with cheese and garlic is very simple, even a child can do it, but the appetizer turns out to be chic!

Delicious hot appetizer - zucchini with tomatoes and cheese. Please note - no meat! In the season of fresh vegetables, this dish will go with a bang! The company of zucchini, tomatoes and cheese will be garlic.

Fried eggplant with tomatoes is a wonderful appetizer for lunch, dinner, and a festive table. It is prepared very simply and quickly. It will especially please fans of eggplant and meat-free dishes.

What to do with a lot of tomatoes? Or maybe you want something very salty? You can also make quick-cooking salted tomatoes. In just a day! Get your tomatoes ready and let's get started!

In the harvest year for tomatoes, I decided to dry them. I love tomatoes in any form and I can eat them all the time! I was digging on the Internet and found several recipes for dried tomatoes. Tried it, liked it. I share!

Meatballs in tomato sauce is a tasty, nutritious and very easy dish to prepare. It is perfect even for a festive family dinner. The sauce asks for a couple of basil leaves.

The quickest and easiest way to prepare pickled tomatoes is to cold pickle them. In a month you will be able to enjoy them! You can salt both red and green (yellow, brown) tomatoes.

Tomatoes in their own juice are not only a good appetizer, but also a great base for soups and sauces. And if there are also tomatoes from your garden, then they have no price! I offer you my simple recipe!

Sweet pickled tomatoes are prepared very simply, this is a great winter snack. Vinegar can be added to taste, thus adjusting how sweet the tomatoes will be.

Pickled tomatoes with onions are an excellent men's snack, onions and tomatoes for a festive event with vodka complement each other well. Under the potatoes in winter - that's it.

Garlic marinated tomatoes are one of my signature tomato preparations. They are prepared simply, no more difficult than other preparations, but they turn out very tasty, spicy, fragrant. I recommend!

Pickled tomatoes in 30 minutes is a beautiful, spicy and very tasty snack that I recommend you cook. It is better to use ripe tomatoes of a small size. You'll like it!

If you do not know how to preserve sweet tomatoes, then this simple recipe is just for you. It turns out amazingly tasty tomatoes: not for everyone, of course, but very many people like it :)

Few people cook pickled tomatoes with apples, so much the better - you can surprise your guests :) Take round, hard tomatoes, and Antonov apples are best. Sharing an easy recipe!

I love pickled cherry tomatoes for a convenient size. If you take tomatoes of different colors, you will get beauty. If you haven't tried making pickled cherry tomatoes yourself, try it!

Cooking adjika from tomatoes is very simple. This appetizer will delight lovers of spicy. According to the classic recipe, adjika is prepared without tomatoes, but we are breaking traditions and will prepare our own version!

For some, green tomatoes are disgusting, but for some, a real delicacy. I belong to the second category - since childhood I adore them, especially in pickled form. Read how to ferment green tomatoes!

Plum tomatoes differ from ordinary ones in a brighter taste and cream shape. Such sour cream looks great and turns out very tasty. It takes a little over a month to ferment. Try it!

Jam from ripe tomatoes will give you a bright red color, with a rich taste and smell. This jam is made in Italy, but we can do it too! It can be added to the filling or eaten with bread.

Everyone has a positive attitude towards salty tomato dishes. How about sweet tomatoes? Yes, and in the form of jam? Offer your friends an unexpected dessert - green tomato jam!

Pickled cherry tomatoes look great on the table, have an excellent taste and can be a wonderful light snack. By the way, you can pickle them right on the branches!

If you still don’t know how to cook grilled vegetables in the microwave, you need to urgently correct yourself. Appetizing and tasty grilled vegetables can be served as a side dish, used in salads. I recommend!

I advise you to learn how to cook sun-dried tomatoes in the microwave, because this is an inexpensive, original and versatile snack for both the holiday and the usual dinner. Delicious, simple and inexpensive.

You won’t surprise anyone with canned ripe tomatoes, but their green ones can make a splash! The taste of canned green tomatoes is unique. And making them is easy!

Salting tomatoes in a barrel is a simple matter! The main thing is to choose the right dishes. If there is no barrel, then find an enameled or stainless steel bucket. So, roll up your sleeves and go!

Tight green tomatoes are ideal for pickling. Choose any shape, most importantly - without cracks and damage. The recipe for making such salted tomatoes is very simple, so let's cook!

Tomato jam is ideally made from small cherry tomatoes or hard cream. To give a rich color to the jam, you can add balsamic vinegar. I share a step by step recipe.

I offer a simple recipe for pickled tomatoes, the taste of which will delight lovers of sweet and sour dishes. I suggest using small tomatoes; they are beautiful on a plate!

Pickled green tomatoes have a sour taste and are great with meat dishes and salads. Preparing the marinade is easy. Green tomatoes stay firm and look great!

Juicy tomatoes are one of the most favorite ingredients for harvesting for the winter. Tomato lecho has a fresh taste, it can be used both as an appetizer and as a base for other dishes and sauces.

Beans in tomato is not only a wonderful snack, but also a good independent dish. I love it with crispy toast. Can be consumed cold. as well as hot. Here is my simple recipe. Catch!

Tomatoes with mozzarella is a classic Italian appetizer. I think that in any region of this country you will definitely meet this combination, but in every house it is cooked differently :)

Lecho is a universal cold appetizer that is delicious to eat just with bread. In a slow cooker, lecho is prepared very quickly and simply, and then it can be served on the table and rolled into jars.

Delicious tomato soup that can be eaten both cold and hot. There are a minimum of ingredients, cooking time too, but a lot of taste and pleasure when eating :) So, the recipe for tomato soup is in the studio!

Stewed eggplant with tomatoes is a light summer dish. Preparing quickly, the main thing is to collect all the ingredients of good quality. The dish is simple, because its taste depends on the quality of the ingredients.

I will share with you a very simple recipe for a delicious tomato-garlic sauce. He has more than enough applications! A very useful recipe in the season of tomatoes, when it is not clear what to do with them.

A very simple recipe for spicy lightly salted tomatoes. A minimum of effort - and very tasty salted tomatoes with garlic are ready;) A wonderful snack, familiar to a Russian person.

Watermelon salad with tomatoes is a very summery salad that combines freshness, joyful colors and extraordinary taste. Salad prepared from pink tomatoes, arugula, feta cheese, watermelon. Shall we start? :)

I propose to cook eggs with tomatoes - a simple, but very tasty and nutritious breakfast. The dish is prepared quickly, and will bring not only a charge of vivacity, but also aesthetic satisfaction.

Peppers stuffed with chicken is not the full name of the recipe, since the filling consists not only of chicken, but also of vegetables - carrots, celery, herbs, tomatoes, onions. It turns out tasty and healthy!

Roasted tomato salad sounds weird, doesn't it? Yes, the taste of the salad turns out to be quite unusual, but unusual does not mean bad. Fans of Mediterranean cuisine will love it.

Learn how to make a salad with radishes and tomatoes - a very juicy, tasty salad filled with vitamins and nutrients. In my opinion, this is the most delicious salad with radishes.

The season of vegetables has come, and with it a large number of tomatoes. I propose to cook a very tasty tomato pate, which, together with good fresh bread, makes a great summer snack.

If you prefer vegetarian cuisine, watch your figure, or just decide to treat yourself to vegetables, try cooking broccoli with tomatoes. Incredibly delicious!

Well, the summer time has finally come, and with it the abundance of the most familiar and favorite vegetables. Today we will cook a very tasty and simple salad of tomatoes and onions.

Green Onion and Tomato Salad - Insanely easy and quick to prepare a fresh salad with just two ingredients - green onions and tomatoes. Five minutes - and a great salad on a plate.

Pasta with sun-dried tomatoes is a dish that will appeal to vegetarians and lovers of Italian cuisine. Easy to prepare, easily digestible, tasty, appetizing - this is such a dish.

Fresh salad of tomatoes, not thermally processed (raw salad) is a real bouquet of vitamins. Why fry or bake tomatoes - because they are very tasty and raw.

Here is a recipe for a Spanish cold soup known as gazpacho. In the summer heat, as for me, there is nothing better than a plate of refreshing cold gazpacho. Try it - you'll love it!

If you don't know what to cook with tomatoes, try Moroccan tomato soup. This is an easy-to-prepare, very spicy and original soup made from ingredients that are simple and understandable to a Russian person.

Green salad with tomatoes and avocado - a delicious salad of fresh vegetables and herbs, which in the summer can easily replace a full meal. Completely raw food salad - no thermal processing.

Ketchup is a traditional vegetable sauce made from tomatoes and served with meat and vegetable dishes. Ketchup is served with both hot and cold dishes.

Puff pastry pie with tomatoes and basil - superbly tasty and quite easy to prepare pie, which is my culinary improvisation on the theme of Italian cuisine. It turned out great!

Salsa (Spanish: Salsa) is a traditional Mexican sauce made from chopped vegetables and spices, which is served with meat dishes and pasta.

To your attention - a simple recipe for cooking spaghetti with olives and tomatoes. For me, spaghetti with olives and tomatoes is the right dish for a light lunch or dinner.

I tell you how to make pizza sauce - the kind that is prepared in good Italian restaurants and pizzerias. This easy pizza sauce will make your pizza ten times tastier!

Salad with arugula and tomatoes is a classic summer salad, especially common in Mediterranean cuisine. To prepare a salad with arugula and tomatoes means to saturate yourself with vitamins for the whole day.

Oven-dried tomatoes are a great way to preserve tomatoes, especially popular in Italy. It turns out a very tasty vegetable delicacy with a universal culinary application.

Many homeowners preserve tomatoes every year to enjoy the summer harvest during the cold winter months.

From ripe tomatoes

Peeled with bell pepper

Ingredients:

5 pieces of cloves and peppercorns;
3 kilograms of tomatoes;
bell pepper - 3-4 pieces;
20 grams of sugar;
10 grams of salt;
1 teaspoon of vinegar.

Filling: Wash and clean the tomatoes, place them in a saucepan, at the bottom of which should be ½ cup of water. Cook for 40-45 minutes after boiling. Stir everything with a blender, add sugar and salt, and then put on low heat for another 4 minutes.

Stuffing: Peel and cut the peppers, then make small cross-shaped cuts on the tomatoes. Pour boiling water over the vegetables, remove the skin from them. Add the rest of the ingredients to the jars and roll them up.

in mustard

Ingredients:

clean water - 10 liters;
5 kilograms of small tomatoes;
100 grams of sugar;
100 grams of salt;
100 grams of dry mustard.

Wash the tomatoes and arrange them in jars without adding any spices. Mix the mustard and all the ingredients in one bowl, filling it all with cold water. Stir until a single color consistency is formed. Pour liquid into jars, then close them with plastic lids. Leave the jars in a cool place for storage.

With branches and leaves of cherry

Ingredients:

1.5 kilograms of tomatoes;
water - 200 milliliters;
50 grams of vinegar;
80 grams of sugar;
3-5 cherry branches, large leaves;
dill umbrellas;
salt.

Use only ripe tomatoes for cooking. Wash them and pierce them with a fork (near the stalks). Put twigs and leaves of cherries, dill umbrellas on the bottom, place the fruits tightly in jars. Fill everything with boiled water - now you can roll up the cans.

Dried tomatoes

Ingredients:

1 kilogram of tomatoes;
olive oil - 50 grams;
spices;
balsamic vinegar;
greens and garlic;
salt.

Wash the tomatoes and cut into large pieces. Lay each piece cut side down on parchment paper lubricated with olive oil. Put the tomatoes in the oven for 2-3 hours with a minimum heat of 120 degrees. As a result, the tomatoes should become dried, but not dry.

Disinfect jars, chop greens and garlic finely. Put a layer of tomatoes, a layer of herbs and garlic in jars. Tamp tightly to the very top, at the end pour 2-3 tablespoons of vinegar into a half-liter jar, keep the jars in boiling water for another 10 minutes for complete disinfection, roll up.

with grapes

Ingredients:

tomatoes - 4-5 pieces;
grapes - 120-160 grams;
one leaf of cherry, bay leaf and currant;
garlic;
horseradish leaves - 5 grams;
a little paprika;
5 grams of black pepper (peas);
sugar;
dill;
salt;
some hot pepper.

Place spices and spices in a jar, vegetables and grapes on top of them. Fill everything with boiled water. After 10-12 minutes, boil the water from the jars and add sugar and salt there. Roll up the jars after pouring the filling into the jars.

From green whole fruits

Green tomatoes are distinguished by their taste and consistency. There are many recipes for canning them.

"Garlic" green tomatoes

Ingredients:

10 medium tomatoes;
1 head of garlic;
1 stalk of horseradish;
onion - 1 piece;
20 grams of vinegar;
parsley - 1 bunch;
salt;
sugar;
Bay leaf;
10 grams of peppercorns and hot.

Cut the tomatoes and stuff them with garlic and parsley. Place the spices and garlic in the bottom of the jar, and then the tomatoes, after slicing them and putting some garlic and parsley in there. Pour boiling water over everything (cook for 20 minutes). After that, replace the water from the jars with fresh, and mix the marinade from the jar with salt and sugar and cook for 5 minutes. Pour the liquid from the jars and pour the marinade into it, then roll up the jars.

Pickled

Ingredients:

1 cup of sugar;
tomatoes (600-800 grams);
½ cup salt;
water;
red hot pepper;
vinegar - 1000 milliliters;
bay leaf;
10 grams of red and black pepper.

Chop the green tomatoes, hot peppers and onions, place them in a bowl and pour over the marinade. After 8 hours, the marinade should be poured into a saucepan, and the vegetables should be placed in jars. After boiling the marinade, pour it back into jars and roll them up.

Tomatoes in Polish

Ingredients:

10-12 green tomatoes;
salt - 50 grams;
water - 0.6-1 liters;
onion - 100 grams;
1 glass of vinegar;
bay leaf;
sugar - 40 grams.

After cutting the tomatoes into slices, place them in a ceramic dish, salt and put the chopped onion on top. After 24 hours, drain the marinade and boil it. Arrange the vegetables in jars and pour the marinade, and then they need to be rolled up. Do not forget about pasteurization (this should be done at 85 degrees).

Marinated in Georgian

Ingredients:

green tomatoes - 8-10 pieces;
garlic - 8 cloves;
a little hot pepper;
peeled walnuts - 1 cup;
200 milliliters of vinegar;
tarragon and basil - 5 grams each;
mint and coriander - 10 grams each.

After soaking the tomatoes in boiling water for 20 minutes, cut them into 4 pieces. Grind the garlic and nuts, squeeze the juice out of the garlic, add spices to the pulp and mix. Place the chopped tomatoes in the jars, adding the seasoning mixture occasionally. Add boiling water and vinegar to the jars and roll them up. After a couple of days, the tomatoes will turn yellow, and you can cook something tasty from yellow tomatoes.

Spicy

Ingredients:

5 liters of water;
4 kilograms of tomato;
sugar and salt - 15 grams each;
vinegar and vodka - 10 grams each;
cloves - 5 pieces;
black and red pepper - 5 grams each;
garlic;
greens;
some bay leaf.

Prepare the marinade and fill it with washed tomatoes, herbs, spices and garlic. Sterilize for about 20 minutes and you can roll up the jars. Room temperature is good for storage.

Caviar and salads

You can also make good salads and caviar from ripe tomatoes.

Grandma's recipe for caviar

Ingredients:

2.5-3 kilograms of tomatoes;
1 kilogram of onion;
1.5-2 kilograms of carrots;
salt and sugar - 3 tablespoons each;
bay leaf;
500 milliliters of vegetable oil;
vinegar;
1 teaspoon black pepper.

Grind the tomatoes in a blender, then finely chop the onion and grate the carrots. Mix these vegetables in one saucepan and add all the ingredients there. Cook for 2 hours over low heat, stirring constantly. After 120 minutes, pour the caviar into jars. You can serve the dish to the table the next day.

Tomato salad with onions

Ingredients:

tomatoes - 500 grams;
onions - 3 heads;
garlic - 3 cloves;
1 bunch of greens;
1 liter of water;
10 grams of sugar and salt;
vinegar;
black pepper - to taste;
1 tablespoon vegetable oil.

Finely chop the tomatoes and onions. After adding chopped greens, place it all in canning jars. Add the garlic and prepare the marinade. Bring it to a boil and pour into jars. Also add vegetable oil.

Lecho classic

Ingredients:

tomatoes, carrots and bell peppers - 800-1000 grams each;
300 grams of onion;
100 grams of sugar;
20 grams of salt;
100 grams of vegetable oil;
vinegar.

Cut carrots and peppers into strips, onions into rings, and pass the tomatoes through a meat grinder. Boil the oil in a saucepan, then add carrots, after 5 minutes - tomatoes, sugar and salt, and after another minute - bell pepper. Then put the onion in the pan and put on a low heat to cook. After 60 minutes, add vinegar and wait 10 minutes. Lecho is ready, now put it in jars.

Caviar from green tomatoes

Ingredients:

tomatoes (green) - 10-12 pieces;
ripe tomatoes - 4-5 pieces;
sugar - 20 grams;
a little vegetable oil;
spices to taste.

Chop ripe tomatoes and boil for 30 minutes, and bake green ones at a temperature of 180 degrees, wrapped in foil. Fry chopped onions in a pan and place them in boiled tomatoes along with chopped greens. Add spices and spices, mix and put on a small fire. Bringing to a boil, pour the finished caviar into jars.

Caviar with apples

Ingredients:

tomatoes - 15-20 pieces;
apples - 0.5 kilograms;
vegetable oil - 200 milliliters;
garlic;
carrots and peppers.

Peel and pass all vegetables and fruits through a meat grinder. Salt and put on fire. After boiling the mixture, pour in the oil and leave to cook for another 25 minutes. Add garlic and simmer another 10-12 minutes. Arrange the finished caviar in jars, having sterilized them in advance.

Tomato paste, adjika, ketchups

Tomatoes are a key ingredient for making various types of ketchup, adjika, and tomato paste.

Tomato paste in a slow cooker

Ingredients:

2 kilograms of tomatoes;
salt and sugar - 1 tablespoon each;
vinegar;
20 grams of vegetable oil.

Peel the tomatoes and pass them through a meat grinder (you can use a regular grater). Add salt and sugar to the tomatoes, then mix the prepared mass. Spices are added to taste, then the mixture must be placed in a slow cooker. Turn on the "Extinguishing" mode for 60 minutes.

Spicy adjika "Spark"

Ingredients:

1 kilogram of tomatoes;
chili and garlic - 300 grams each;
salt;
1 kilogram of bell pepper.

Peel the tomatoes, garlic, peppers and pass it all through a meat grinder. Salt the resulting mixture and cover it with a lid. After 3 days of fermentation, adjika can be poured into jars and canned. As a result, you should get about 2.5 liters of finished adjika.

Adjika with apples

Ingredients:

3 kilograms of tomatoes;
1 kilogram of carrots;
1 kilogram of sweet apples;
6 cloves of garlic;
hot peppers;
½ cup of vinegar and vegetable oil;
salt - 40 grams.

All vegetables need to be washed, peeled and ground in a meat grinder, cut into several pieces before that. Place the resulting mixture in a deep metal bowl and set to boil. After boiling, wait another 40 minutes, constantly stirring the adjika. Add salt, sugar and chopped garlic with oil to a bowl. After stirring, cook adjika for another 10-15 minutes.

Ketchup with cherry plum

Ingredients:

2 kilograms of tomatoes;
800 grams of sour cherry plum;
seasonings and spices - to taste;
200 grams of sugar;
5 heads of garlic;
1 bunch of parsley.

Peel the cherry plum and tomatoes, cut them into several pieces and place in a vessel. Fill with water, cook the mixture over medium heat. Add garlic and herbs. After a few minutes, beat the mixture in a blender and grind through cheesecloth (or a sieve). Put the resulting puree on fire and cook until the desired consistency is obtained. Salt, add some sugar and remove the ketchup from the heat when the sugar is completely dissolved.

Adjika "Thermonuclear"

Ingredients:

10 ripe tomatoes;
50 grams of salt;
6 heads of garlic;
6 pods of red pepper;
0.5 kilograms of fresh paprika.

Wash, peel and cut the vegetables into large pieces. Pass everything through a meat grinder. Salt and leave the mixture to infuse (60-90 minutes). Stir adjika and you can pour it into jars.

vegetable juices

Tomato juices prepared with your own hands will be much more useful than store-bought ones.

Classic tomato juice

Ingredients:

2 kilograms of tomatoes;
50-150 grams of salt (depending on your taste preferences).

Get rid of the skin on the tomatoes, only the pulp itself should remain. If you don't have a juicer, use a meat grinder and cheesecloth to clean it. Put the resulting juice on the fire, boil for 10-15 minutes, then add salt if desired. The consistency of tomato juice can be influenced by adding boiled water. Pour the prepared juice into jars.

From tomatoes and spinach

Ingredients:

2 kilograms of tomatoes;
1 bunch of parsley;
50-150 grams of salt;
200 grams of spinach.

Wash the vegetables and run them through the juicer individually, then mix the spinach and tomato juice in the same bowl, adding the finely chopped parsley. Bring the juice to a boil, dilute with boiled water to the desired consistency, bring to a boil again, boil for 10 minutes and roll into jars.

Without salt

Ingredients:

1 kilogram of tomatoes;
200 grams of celery;
20 grams of ginger.

Wash ripe tomatoes and peel them, cut into pieces. Pass the tomatoes through the juicer and put the juice on a slow fire. It should boil for 15 minutes, after which add the ginger and chopped celery. After 5 minutes, the drink is ready for conservation.

From pickled tomatoes

Ingredients:

3 kilograms of tomatoes;
30 grams of salt.

Rinse and cut the tomatoes into large pieces, then leave them to ferment for three days. Boil pickled tomatoes and pass them through a sieve. Boil the juice that you received for 15-20 minutes, and salt. The drink is ready, now you need to roll it into jars or you can immediately serve it to the table.

Grandma's recipe

Ingredients:

1.5-2 kilograms of tomatoes;
1 glass of water;
10 grams of black ground pepper;
3 cloves of garlic;
20-30 grams of salt.

Cut the washed tomatoes into 2-3 parts and place in a saucepan, add water. Heat the tomatoes on the stove until softened, then pass the juice through cheesecloth or a sieve and put back on the fire, bringing to a boil. You need to salt, pepper, based on the volume of the finished product: for each liter of juice you need 25-30 grams of salt and 10 grams of pepper. At the end of cooking, add crushed garlic, salt and pepper. Pour the juice into jars and cover them with lids.

Dishes

Good ripe tomatoes are also suitable for cooking first courses. As a result, they turn out to be satisfying and useful.

First for lunch

The following recipes will work:

Hungarian soup

Ingredients:

2 liters of meat broth;
50 grams of rice;
700 grams of tomatoes;
onions and carrots - 2 pieces each;
300 grams of sour cream;
celery;
boiled meat (beef or pork) - 300 grams;
parsley (root);
greens (for decoration);
salt and pepper to taste.

Rub the tomatoes on a grater, cutting them in half. Do this so that the skin remains in your hand. Simmer the tomatoes for 10-15 minutes until a soft mixture forms, then pass them through a sieve to remove the pits. Cut the remaining vegetables into small pieces and place in the broth. Add sour cream to the soup, pepper and salt to taste. After 15 minutes, add chopped cooked meat and the dish is ready.

Pumpkin soup

Ingredients:

250 grams of pumpkin;
2 cloves of garlic;
200 grams of canned tomatoes;
curry;
sugar and salt;
200 grams of water;
100 milliliters of 15 percent cream;
50 grams of feta cheese;
balsamic sauce;
pumpkin seeds - 30 grams.

Saute finely chopped garlic and onion in olive oil, then add curry. Cut the pumpkin and add it, simmer for 5 minutes. Place canned tomatoes with all vegetables, peel off their skins, add 200 grams of boiled water. Add spices to taste, cook for 10 minutes until the pumpkin is soft. Mash the pumpkin soup into a puree and add the cream. Feta and seeds are used as garnish.

Cream soup with egg

Ingredients:

500 grams of tomatoes;
1 egg yolk;
200 milliliters of vegetable broth;
1 egg;
10 grams of parmesan;
200 milliliters of milk;
butter;
spices to taste.

Peel and cut the tomatoes into pieces, place in a saucepan with broth and cook for 10 minutes. Use an immersion blender to blend ingredients in a saucepan. Fry the butter, milk and flour in a frying pan, bringing the consistency to a golden color. Add this to the pan and mix with the blender again. Put the soup back on the fire, add the beaten egg yolk and grated cheese. Before serving, decorate the soup with herbs.

With tomato juice

Ingredients:

2 liters of juice;
3 cloves of garlic;
300 grams of smoked chicken;
1 tablespoon of vegetable oil;
seasonings and spices - to taste.

Peel the onions and garlic and cut them into small cubes, then fry them in a pan. Add chicken meat there, fry for 5 minutes. In parallel, cook tomato juice in a saucepan, if desired, you can season it. Add the roast with meat to the juice and cook for another 10 minutes.

Light on the broth

Ingredients:

2 kilograms of tomatoes;
black pepper;
salt;
olive oil;
1 liter of broth;
basil.

Cut the tomatoes into pieces and put them in the pan. Add garlic, onion and olive oil to it. Pepper and salt to taste. Put the dish on the stove, wait 30 minutes. After that, add a little broth to the pan, stir, and then add all the remaining broth. Bring the soup to a boil, remove it and grind it with a blender. Add pepper and basil if desired.

Second for dinner

Tomato gives the second dishes originality and flavor. This is a unique combination of usefulness and taste.

Chicken with eggplant

Ingredients:

300 grams of chicken breast;
1 tomato;
70 grams of hard cheese;
spice for chicken;
1 clove of garlic;
1 eggplant;
vegetable oil;
20 grams of mayonnaise;
parsley.

Chop the tomato, eggplant, garlic and parsley. Fry the eggplant slices for 3-4 minutes per side. Grease a large stewing pot with oil and place half of the eggplant pieces in it. Place the chicken meat beaten off with a kitchen mallet on top. Top with the rest of the eggplant and tomatoes. Sprinkle everything with parsley and garlic. Top with grated cheese. The dish will take 30-35 minutes to prepare.

Shakshuka

Ingredients:

100 grams of tomatoes;
3 eggs;
2 cloves of garlic;
50 grams of tomato paste;
greens;
salt and pepper - to taste;
spicy seasoning.

Finely chop the garlic and onion, then fry them in a skillet. Add tomato paste and finely chopped tomato to the onion. Salt and pepper, add herbs - simmer for a few minutes. Add eggs and cover the skillet with a lid. Cook until the eggs are ready.

Chicken fillet with basil

Ingredients:

600 grams of fillet;
200 grams of tomatoes;
salt and pepper to taste;
fresh basil.

Cut the chicken breasts lengthwise, add pepper, salt, basil and thinly sliced tomatoes inside. Fasten the breasts with toothpicks and send the dish to the pan. Fry until cooked (the color of the finished chicken should be matte).

Korean Tomatoes

Ingredients:

1 kilogram of tomatoes;
200 grams of bell pepper;
1 head of garlic;
hot pepper;
50 milliliters of vinegar;
vegetable oil;
30 grams of sugar;
10 grams of salt;
dill.

Grind pepper and garlic in a blender. Wash the tomatoes and cut them into pieces. Add the mixture from the blender to them and place the dish in a skillet over low heat. Add chopped onion, sugar, salt, vinegar and oil. Cook 10 minutes. You can decorate the dish with parsley.

Frittata

Ingredients:

200 grams of cherry tomatoes;
4 eggs;
200 grams of chicken sausage;
greens for decoration;
salt and pepper - to taste.

Cut the sausage and tomatoes and fry them in a pan. Cherry should be added skin side up. Fry for 3-5 minutes, then add beaten and salted eggs to the pan. Garnish with parsley and put the pan in the preheated oven for 10 minutes.

From dried tomatoes

These unique recipes will allow you to surprise your family and friends with incredible homemade dishes.

Sun Dried Tomatoes (in the oven)

Ingredients:

2 kilograms of tomatoes;
provencal grass;
1 clove of garlic;
20 grams of vegetable oil;
black pepper.

Cut the tomatoes into 4 pieces and remove the seeds. Lay the tomatoes on parchment paper and place on a baking sheet. Salt and pepper to taste, add the herb de Provence. Add some vegetable oil. Put the baking sheet in a preheated oven (120 degrees) for 3 hours. These tomatoes can be used in other recipes.

Pasta with garlic

Ingredients:

100 grams of sun-dried tomatoes;
3 cups of boiling water;
2 cloves of garlic;
20 grams of olive oil;
400 grams of curly pasta;
basil;
pepper and salt - to taste;
30 grams of parmesan;
oregano - 20 grams;
rosemary.

Place the tomatoes in a bowl and pour boiling water over them. After 5 minutes, remove a small portion of the tomatoes from the bowl and cut them into pieces. Grind the rest with a blender. Fry the onion and garlic in a skillet, then add the tomato puree and bring the mixture to a boil. Add spices and herbs, simmer for another 2 minutes, and then add cooked pasta to the pan. Mix everything and decorate the dish with basil.

Lavash roll with salmon

Ingredients:

1 Armenian lavash;
50 grams of arugula;
50 grams of sun-dried tomatoes;
50 grams of hard cheese;
50 grams of slightly salted salmon.

Put the arugula on the pita bread on the side that you will start wrapping first, then add the greens and sun-dried tomatoes. Add some lightly salted salmon and grated cheese. Carefully wrap the pita bread and cut it into pieces.

Chicken Burger

Ingredients:

400 grams of minced chicken;
100 grams of frozen spinach;
Salt and pepper - 5 grams each;
20 grams of oatmeal;
lettuce leaves;
whole grain buns;
garlic;
50 grams of mayonnaise;
10 grams of lemon juice;
20 grams of chopped sun-dried tomatoes.

Grind garlic, together with tomatoes, mayonnaise, salt and lemon juice, grind it until smooth. Mix spinach, cereal, minced meat, pepper and salt, form several patties of the same shape. Fry them in a pan. Cut the buns in half and start layering (bottom and top - lettuce, middle - cutlet). Grease the buns with the prepared sauce.

pita pizza

Ingredients:

300 grams of sun-dried tomatoes;
100 grams of bell pepper;
2 round pitas;
100 grams of mozzarella;
oregano;
basil leaves.

Place tomatoes, peppers and oil in a blender cup. Grind this until you get a homogeneous mass. Cut the pitas in half and place them on a baking sheet, pre-greased with oil. Top with oregano and pepper mozzarella. Put the pizza in the preheated oven for 5 minutes until the cheese is melted - this will be your guideline. Top with basil.

Quick snacks

Delight your guests with original tomato appetizers.

Stuffed with cottage cheese

Ingredients:

1-1.5 kilograms of small tomatoes;
1 clove of garlic;
200 grams of cottage cheese;
20 grams of mayonnaise;
parsley, dill and salt - to taste.

Remove the core from the tomatoes, and lay the remaining baskets on a paper towel to dry. Mash the cottage cheese with a spoon and mix it with garlic, chopped herbs and mayonnaise. Salt and pepper if desired. Stir the mixture and use a teaspoon to stuff the tomatoes.

"Cheese" tomatoes

Ingredients:

0.5 kilograms of tomatoes;
100 grams of hard cheese;
20 grams of mayonnaise;
olives for decoration;
1 clove of garlic.

Grate the cheese and garlic, mix the squeezed garlic with mayonnaise - this will be the sauce. Wash and peel the tomatoes, then cut them into thin pieces and arrange on a plate. Top with a small layer of cooked sauce, sprinkle with grated garnish with olives.

Garlic

Ingredients:

300 grams of tomatoes;
2 cloves of garlic;
50 grams of tomato juice;
vinegar and vegetable oil - 1 tablespoon each;
greens;
a pinch of sugar;
pepper - to taste;
green salad.

Wash the onions and tomatoes, then cut them into thin rings. Place everything in a bowl and pour marinade made from juice, garlic and vegetable oil. Wait 30-40 minutes for the appetizer to infuse, garnish it with green salad leaves and serve.

With bell pepper

Ingredients:

1 kilogram of tomatoes;
3-4 cloves of garlic;
100 grams of bell pepper;
vinegar and vegetable oil - 50 milliliters each;
50 grams of sugar;
red pepper and salt - 10 grams each;
dill;
parsley.

Peel the tomatoes and bell peppers, cut them into medium pieces. Chop dill with parsley. Garlic should be cut into thin plates. All ingredients must be mixed together with vegetable oil, vinegar and spices. Leave the snack for storage in the refrigerator, covering the dishes with plastic wrap. She will be ready the next day.

Hebrew Tomatoes

Ingredients:

500 grams of tomatoes;
100 grams of hard cheese;
3 cloves of garlic;
pepper, salt and mayonnaise - to taste.

Cut the tomatoes in half, separate the inner pulp. Pepper and salt the tomato slices, and grate the hard cheese on the removed tomato pulp. Mix the inner pulp with the garlic and put it back into the tomato wedges. Garnish with some greens before serving.

Salads

The following recipes are popular:

Tomatoes "under a fur coat"

Ingredients:

300 grams of tomatoes;
200-250 grams of hard cheese;
2 eggs;
100 grams of mayonnaise;
2 cloves of garlic;
pepper, salt and herbs - to taste.

Peel and cut the tomatoes into thin circles, put half on a plate. Pepper, salt and cover with boiled egg slices. Crush the garlic and grate the cheese - all this must be mixed with mayonnaise. Brush the tomatoes on a plate with this sauce, then spread the rest of the tomatoes, salt, pepper, egg and more sauce on top. Decorate with greens.

plum salad

Ingredients:

300 grams of tomatoes;
150 grams of sour cream;
150 grams of eggplant;
30 grams of currant juice;
200 grams of plums;
sugar and salt.

Cut the eggplant and fry a little. Cut plums and tomatoes, then mix everything in a bowl. Mix juice, sugar, salt and sour cream for the sauce and place it over the tomatoes. Mix everything carefully. If desired, decorate the finished salad with greens or slices of plums.

cheesy

Ingredients:

250-300 grams of tomatoes;
30 grams of onion;
100 grams of mayonnaise;
100 grams of processed cheese;
50 grams of cucumbers;
pepper and salt.

Wash tomatoes and cucumbers, cut them into small pieces. Add to all this shabby cheese, onions and mayonnaise. Pepper, salt and toss the salad. Top with cheese and herbs.

Spanish salad

Ingredients:

450 grams of tomatoes;
200 grams of canned tuna;
50 grams of lettuce;
some olives or olives;
canned soybeans and corn - 100 grams each;
half a bell pepper;
olive oil and salt.

Divide the tuna carcass into small pieces, clean and cut the bell pepper. Tear lettuce leaves into small pieces. Mix soy, tuna, olives and corn together, adding lettuce and pepper. Salt the salad and add olive oil. Peel the pulp from the tomatoes and season them with the prepared salad. Garnish the salad if desired, cover the sliced tomatoes with the cut tops.

with grapes

Ingredients:

600 grams of tomatoes;
lemon;
100 grams of grapes;
20 grams of vegetable oil;
a few drops of citric acid;
salt, green onion and pepper - to taste.

Peel and cut the tomatoes into small pieces, put them in a salad bowl. Add citric acid, salt, onion and grapes. Top everything with oil. Garnish with lemon wedges.

Dishes in the oven

Using the oven in cooking allows you to create incredibly delicious tomato masterpieces.

Provencal Tomatoes

Ingredients:

400 grams of tomatoes;
1 clove of garlic;
30 grams of olive oil;
50 grams of breadcrumbs;
1 bunch of parsley;
salt and pepper - to taste.

Chop the parsley, breadcrumbs and garlic. Add olive oil, salt and pepper. Cut the tomatoes in half, put the prepared stuffing on the slices. Put the tomatoes on a baking sheet, pour a little oil on top. Place in preheated oven for 20 minutes. The formation of a golden crust will be a signal for you - the dish is ready.

stuffed with cheese

Ingredients:

1-1.5 kilograms of tomatoes;
1 cucumber;
250 grams of ham;
150 grams of hard cheese;
20 grams of sour cream;
dill, salt and dill - to taste;
10 grams of vegetable oil.

Remove the pulp from the tomatoes. Chop the cucumbers, ham, onion and dill. Mix everything in one vessel, adding grated cheese. Fill the tomatoes with this paste and top with some more cheese. Arrange the tomatoes on a greased baking sheet and place in the preheated oven for 15 minutes.

Chanakhi

Ingredients:

250 grams of meat;
200 grams of potatoes;
300 grams of canned peas;
1 carrot, onion and tomato;
20 grams of tomato paste;
2 cloves of garlic;
salt and spices - to taste;
100 ml of water.

At the bottom of the pots, place chopped onions and carrots, then garlic. On top of the garlic, place the meat, smeared with tomato paste, then chopped tomatoes. Pepper and salt. Then put the diced potatoes, peas. Bake in the oven for 40 minutes at 180 degrees.

with minced meat

Ingredients:

700-800 grams of large tomatoes;
600 grams of ground beef;
garlic;
1 bunch of parsley;
pepper and salt.

Remove the pulp from the tomatoes and place them on a paper towel to dry. Pass the pulp through a meat grinder. Cut the onion and fry it in a pan, then fry the minced meat, adding tomato pulp, pepper and salt to it. Mix the prepared minced meat with onions, crushed garlic and herbs. Fill the tomatoes with minced meat and place in a preheated oven. Cook the dish for 45 minutes at a temperature of 200 degrees.

hearty potatoes

Ingredients:

500 grams of potatoes;
600 grams of small tomatoes;
1 bunch of parsley;
salt and pepper - to taste;
vegetable oil - 20 grams.

Wash the potatoes and cut them into large pieces, then arrange them on a baking sheet. Add salt, vegetable oil and put in the oven for 15-20 minutes. Add chopped onions and tomatoes to the potatoes, mix and pepper. Put in the oven for another 10 minutes at 200 degrees. At the end, decorate the finished dish with parsley.

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.

There are many ways to pickle using additives and different ones: allspice, leaves of fruit trees, etc. Consider the easiest way to pickle tomatoes. For 2 kg of vegetables you will need a liter of water, 2 large spoons of sugar, 1 tablespoon of vinegar and salt, black peppercorns, a couple of cloves of garlic, a few stalks, leaves and.

Prepared tomatoes, thoroughly washed, should 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.

Tomato season is in full swing. Many already curse these red-brown fruits and do not know where to put them. Perhaps, simply because they don’t know how to cook them correctly? :) If you are one of them or, on the contrary, adore the fruits of tomatoes, then this selection will be useful for you.

We have chosen 7 recipes for different, but definitely delicious dishes, the main ingredient of which is a tomato.

Crostini with fried tomatoes

2016-05-12 11:50:26

Crostini is a popular Italian appetizer - small pieces of toasted bread that can be prepared with a variety of toppings and served with warm or cold drinks.

Ingredients

baguette 4 slices
garlic 1 clove
grilled or grilled tomatoes
olive oil
salt
fresh basil leaves 1 handful

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Cooking method

Heat the grill or grill pan. Toast the bread (about 1 minute on each side). Place on plates and rub with garlic.
Top each slice of bread with one tablespoon of fried tomatoes along with juice and drizzle with olive oil. Sprinkle with salt and basil.

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Salmorejo (Cold Tomato Garlic Soup)

2016-05-12 11:58:03

Salmorejo is a cold tomato and bread puree soup, originally from Andalusian Córdoba. In appearance, it has a pinkish-orange color, similar to gazpacho, but is much thicker due to the addition of bread. Salmorejo's consistency allows it to be used as a dipping sauce.

Ingredients

slices of white bread (one and a half cm thick) 10 pieces.
tomatoes (chopped) 500 gr
garlic (chopped) 1 clove
vinegar 2 tsp
salt
pepper
egg (hard boiled and coarsely chopped) 1 PC.
raw smoked meat (thinly sliced) 50 gr

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Cooking method

Preheat oven to 180°C. On a baking sheet, toast 4 slices of bread for 8 minutes, or toast them slightly. Cut off the crusts, cut the toast into large cubes.
In a blender, blend tomatoes, garlic, vinegar and 1/4 cup olive oil until smooth. Add the diced bread and puree until thick and creamy. Season with salt, pepper.
Pour the salmorejo into a deep bowl and refrigerate for 30 minutes to chill the cream soup.
Heat up the pan. Toast the remaining 6 slices of bread with butter over high heat. Place the toast on a plate and pour the salmorejo on top. Garnish with egg and slices of raw smoked meat.

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Spaghetti with yellow and green tomatoes

2016-05-12 12:05:09

Tomatoes come in many varieties and colors, including green and yellow. Using fruits of different colors, you can bring variety and beauty to the most ordinary dishes. By the way, green tomatoes do not cause metabolic disorders in people who, due to allergies, cannot eat red fruits.

Ingredients

olive oil 2 tbsp. l.
garlic (chopped) 4 cloves
large red onions (chopped) 2 pcs.
yellow tomatoes (diced) 500 gr
ripe green tomatoes (diced) 500 gr
chopped basil leaves 1/4 cup
salt
spaghetti 250 gr
room temperature unsalted butter or olive oil 2 tbsp. l.

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Cooking method

Heat oil in a frying pan. Add garlic and saute until fragrant, about 2 minutes. Add the onion and cook over moderate heat until the onion is soft (about 4 minutes).
In a bowl, mix tomatoes with garlic, onion and basil. Season with salt.
Add the spaghetti to a pot of boiling salted water and cook until al dente, drain and transfer to a large bowl. Mix well with butter (butter or olive oil).
Seasoned tomatoes can be layered over spaghetti or served separately as a side dish.

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Spicy tomato ketchup

2016-05-12 12:18:08

Do you love ketchup and tomato paste? Instead of stuffing yourself with incomprehensible store-bought sauces, try making ketchup at home. Believe me, its taste and quality will surprise and delight you!

Ingredients

tomatoes (peeled and cut in half 1 kg
olive oil 3 tbsp. l.
thinly sliced onion 1/2 cup
garlic (chopped) 2 cloves
red pepper 1/2 tsp.
salt
chopped basil leaves 1 st. l.
chopped mint leaves 1/2 st. l.

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Cooking method

Scrape out the seed chambers from each tomato and place them in a sieve set over a saucepan or large bowl. Try to get as much juice out of them as possible by pressing down a little with a spoon or spatula. Coarsely chop the tomatoes and add them to the resulting tomato juice.
Heat the oil in a large skillet, add the onion and sauté over moderate heat, stirring, until soft and golden (about 5 minutes). Add garlic and heat for 1 minute.
Then put the tomatoes with juice and ground red pepper to the onion and garlic. Season with salt and simmer, stirring, until thickened, about 20 minutes. Sprinkle basil and mint on top before serving.

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Salmon with stewed tomatoes and hot peppers

2016-05-12 12:24:49

Tomatoes are a source of one of the most powerful antioxidants - lycopene, which reduces the risk of cancer and cardiovascular diseases. Combining lycopene-rich tomatoes with unsaturated fats (in this case, olive oil and salmon) helps absorb 4 times more lycopene than when we eat the same tomatoes alone.

Ingredients

olive oil 6 tbsp. l.
jalapeno (medium chili peppers) de-seeded and sliced 10 pieces.
ripe tomatoes (coreless and coarsely chopped) 2 kg
salt
salmon fillet with skin 2 kg
freshly ground pepper

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Cooking method

Heat 6 tablespoons olive oil in a large, deep skillet. Add hot pepper and sauté over moderate heat, without stirring, until soft (about 6 minutes). Using a slotted spoon, transfer the peppers to a plate.
Place the chopped tomatoes in a saucepan and heat over high heat until they release their juices (about 4 minutes). Use a slotted spoon to transfer the tomato pieces to a large bowl. Boil the tomato juice over high heat until it thickens. This will take about 8 minutes. Then return the tomato slices to the saucepan and season with salt.
Put the salmon fillet coated with olive oil (skin side down) on a preheated grill pan and cover with a lid. Cook until the fish turns pink in the middle. To check readiness, it is allowed to pierce the fillet with the tip of a knife. Cooking time 6-8 minutes, depending on the temperature of the grill pan. Season with salt and pepper.
Put a spoonful of tomatoes with juice on an elongated dish. Carefully place the salmon fillets on top of the tomatoes. If necessary, carefully remove the skin from the fish. Sprinkle the dish with hot pepper on top.

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Warm salad with tomatoes and anchovies

2016-05-12 12:32:59

Warm anchovies in garlic sauce and a fantastic rainbow of juicy tomato varieties, garnished with pickled red onions and soft-boiled egg halves.

Ingredients

olive oil 1/4 cup
anchovies (chopped) 4 things.
garlic (chopped) 1 clove
grated lemon zest 1 tsp
medium onion (finely chopped) 1 PC.
red wine vinegar 2 tbsp. l.
eggs 2 pcs.
tomatoes of different varieties (cut into large slices) 700 gr
sea salt
freshly ground pepper
parsley for decoration

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Cooking method

In a small skillet, combine olive oil, anchovies, garlic and lemon zest.
In a small bowl, toss the red onion with the vinegar and let sit for 10 minutes.
Bring a small pot of water to a boil. When the water is boiling, reduce the heat to low and carefully place the eggs in the water. Boil them for 6 minutes. Remove the eggs with a slotted spoon and submerge them in cold water. Let them cool down for a couple of minutes. Clean the eggs.
Divide the tomatoes among 4 plates. Season them with salt and pepper. Spread red onion on top and sprinkle everything with vinegar.
Fry the anchovies over moderate to low heat. Put them on top of the tomatoes. Cut the eggs in half and place one half on each plate. Sprinkle parsley on top and serve immediately.