Canned chili tomatoes for the winter. Tomatoes canned with hot pepper or chili ketchup: recipes

A huge number of recipes for canning tomatoes for the winter allows you to choose any one. Tomatoes can be prepared with other vegetables in the form of a salad, you can grind them and make juice from them, pickle them or pickle them - in any form they will be amazing. It is also very tasty to preserve tomatoes with chili ketchup. Few people can be surprised by this recipe; probably many have seen or tried this delicious preparation at least once. It’s easy to prepare tomatoes with chili ketchup for the winter.

How to can tomatoes with chili ketchup: a quick recipe

Ingredients:

Tomatoes – 1.2 kg
Water – 0.9 l
Sugar – 250 gr
Vinegar 9% – 110 ml
Garlic – half a large head
Salt – 40 g
Dill – 1 bunch
Ketchup – 1 pack

Preparation:

Wash and sterilize jars.
Prepare 2 large containers, one for preparing the marinade, the second for a water bath.
Peel the garlic and cut into small slices.
Pour water, ketchup, salt, sugar into the marinade container.
When the water boils, stir it thoroughly for 4-5 minutes to dissolve the sugar and salt.
Add finely chopped dill.
Add vinegar, wait until the water boils again, turn off.
Wash the tomatoes well, cut into 4-5 slices, and put into jars.
Pour marinade over the tomatoes in jars and place in a water bath.
The jars should be in the water bath for about 25 minutes, then you can remove them and screw on the lids.
Cover the finished preserves with a blanket and leave to cool for several days.

Although the main ingredients are approximately the same, the taste can vary significantly depending on the preparation.

Tomatoes in chili ketchup “Spicy”

Ingredients:

Tomatoes – 2.3 kg
Black peppercorns – 15 pcs.
Bay leaf – 2 pcs.
Allspice dill – 1 bunch
Salt – 2.6 table. l.
Vinegar 9% - 70-75 grams
Chili ketchup – 1 pack
Sugar – 100 grams
Garlic – 1 small head

Preparation:

Wash the tomatoes, cut into 4-5 pieces.
Wash and sterilize jars.
Place chopped garlic, bay leaf, and finely chopped dill at the bottom of the jars.
Fill the jar with chopped tomatoes.
Pour a little black peas into the jars.
Prepare the marinade by pouring water, ketchup, sugar and salt into the pan.
After the marinade boils, mix the spices, add vinegar, wait until it boils again.
Pour the marinade into jars.
Immerse the jars in a water bath, hold for 20 minutes, and tighten the screw caps.
Prepare a blanket and cover the jars with it.

Preserving tomatoes in chili ketchup: an unusual recipe

Ingredients:

Tomatoes – 1.8 kg
Chili ketchup – 1 pack.
Black peppercorns – 15-20 pcs.
Salt – 30 grams
Sugar – 100 grams
Vinegar 9% – 60 g
Common parsley – 1 bunch
Dill – 1 bunch
Sunflower oil – 100 ml
Garlic - half a head
Onion – 2 pcs.
Water – 1 liter

Preparation:

Wash the tomatoes, cut into small pieces.
Place washed and finely chopped parsley and dill into pre-washed jars.
Peel the onion and garlic. Cut the onion into rings, finely chop the garlic, and put it in a jar.
Place peppercorns in jars as well.
Fill the jars tightly with tomatoes and prepare the marinade.
Heat the water, add ketchup, sugar, salt, oil, wait until it boils, pour in vinegar.
After boiling again, turn off the marinade and pour into jars.
Now immerse the jars in a water bath for about 25 minutes.
Take out the jars, twist them, wrap them in a warm blanket.

Depending on the amount of certain ingredients, tomatoes can be sweeter or more sour, spicy or even salty.

Cherry tomatoes canned with chili ketchup for the winter

Ingredients:

– 1.7 kg
Ketchup - 1 pack
Sugar – 170 gr
Salt – 35 grams
Vinegar 9% – 80 ml
Allspice dill – 1 bunch
Parsley – 1 bunch
Black peppercorns – 1 small handful
Garlic – 1 small head

Preparation:

Wash the tomatoes.
Prepare the jars, wash them and dry them.
Wash the parsley and dill, chop finely, peel the garlic, cut the cloves in half.
Add finely chopped herbs, garlic, pepper to the jars.
Make a marinade, add ketchup, salt and sugar to 0.8 liters of water, wait until it boils completely, pour in vinegar.
Boil for another 2 minutes, turn off and pour the marinade into jars.
Place the jars in a water bath. Heat in a water bath for 30 minutes.
Tighten the jars and cover with a blanket. Leave for several days.

These tomatoes turn out very tasty and retain their appetizing shape. You can surprise your guests with this preparation when you don’t have any time to cook.

Salad tomatoes in chili ketchup: step-by-step recipe

Ingredients:

Tomato – 2 kg
Chili ketchup – 1 pack
Sugar – 200 gr
Salt – 40 g
Vinegar 9% – 90 ml
Parsley – 1 bunch
Allspice dill – 1 bunch
Peppercorns – 10 – 15 pcs.
Garlic – 1 whole head
Onions – 3 – 4 large pieces
Sunflower oil – 100 grams

Preparation:

Tomatoes need to be washed thoroughly, cut off the stem, and cut into 4-5 pieces.
Wash, chop dill, parsley, chop as finely as possible.
Peel and chop the garlic and onion.
Wash the jars, place chopped herbs, onions and garlic, and peppercorns on the bottom.
To prepare the marinade, you need to boil 0.6 liters of water, add ketchup, oil, and spices. After the salt and sugar have completely dissolved, pour in the vinegar, boil a little more, and turn off.
Pour the marinade into jars.
Place the jars in a water bath, boil for 30 minutes, then screw on the lids and cover with a blanket.

Sour tomatoes with chili ketchup

Tomatoes are usually canned with a lot of added sugar. But what to do if in winter you want something sour and not quite ordinary? A wonderful recipe will come to the rescue, which will not cause difficulties even for a young and inexperienced housewife.

Ingredients:

245 g ketchup (required “Chili”);
1 liter of water;
245 g sugar (cane);
180 ml table vinegar;
2 garlic cloves;
50 g salt;
dill sprigs (to taste).

Preparation:

Cut the garlic cloves into slices, and chop the dill sprigs after washing.
Place garlic cloves, dill and tomatoes into a large jar. There is no need to compact it; it is better to lay it in dense rows, filling the voids with smaller fruits.
In a small saucepan, bring the marinade ingredients to a boil (without vinegar).
Pour vinegar into a container with vegetables, add hot marinade liquid and send for sterilization (a quarter of an hour is enough).
Immediately carefully remove the glass jar with vegetables, seal it with a tin lid and place it upside down to cool.
It is advisable to insulate the workpiece with a blanket or blanket while it cools. After a day, send it to a shelf in the basement or cellar.

Spicy tomatoes with ketchup (video)

As you can see, preparing tomatoes with ketchup is not at all difficult. You need just a little patience, about 1.5 hours of free time and a desire to try something new and interesting. After all, it’s worth it to enjoy the taste of wonderful tomatoes in winter.

Small and tasty - cherry tomatoes - have recently become very popular among housewives. Canned small tomatoes look very beautiful on the holiday table, especially if they are of different colors - red, yellow. Cherry tomatoes marinated for the winter are very tasty, beautiful and bright, they are also unusually tasty. Due to the fact that the tomatoes are small, they are well soaked in the marinade. They can be used as a stand-alone appetizer or as a garnish for the main dish.

Quick and tasty - a simple recipe for pickled cherry tomatoes

Ingredients:

For 800 grams of cherry tomatoes:

salt – 130 gr.;
sugar – 100 gr.;
a tablespoon of vinegar;
a couple of sprigs of rosemary (you can take one sprig of dry)

How to cook:

Place the fruits in clean jars;
prepare the marinade: add salt, granulated sugar and a couple of rosemary sprigs;
boil;
remove from heat and add vinegar;
pour marinade over tomatoes;
sterilize jars of tomatoes

Attention! Sterilize jars of tomatoes as follows:

Place a kitchen towel on the bottom of a tall pan;
put cans on it;
pour some water into the pan;
put on fire and bring to a boil;
Boil the jars over low heat for about 30 minutes;
let cool and roll up

Spicy cherry tomatoes

Ingredients:

one and a half kilograms of cherry tomatoes:

bell pepper – 2 pcs.;
hot chili pepper – 1 pc.;
garlic – 8 cloves;
bulb;
cloves – 3 pcs.;
bay leaves and horseradish leaves - optional;
greens (dill, celery, parsley)

To prepare two liters of marinade:

salt – 50 gr.;
sugar – 100 gr.;
apple cider vinegar – 60 ml

Canning steps:

Sort through the tomatoes, select the ripest fruits without damage, rinse and dry with a towel.
Pierce the tomatoes in several places.
Cut the bell pepper into long strips;
Cut the hot pepper into small pieces;
Cut the onion into half rings.
Prepare clean and sterilized jars in which to place:
- garlic and onion;
- dill umbrella;
- horseradish, bay leaf;
- a couple of carnations;
- a circle of hot pepper and a few pieces of bell pepper;
Place the fruits on the prepared spices.
Fill the contents with hot water.
Let stand for 20 minutes.
Drain the water from the jars into a saucepan.
Put on fire, boil.
Prepare the marinade.
Bring to a boil.
Turn off the heat, add vinegar and pour into jars.
Roll up and turn over.

Advice! For canning cherry tomatoes, it is better to take liter or half-liter jars, as it is much more convenient to roll them up and store them.

Pickled cherry tomatoes for the winter, just like in the store

To make tomatoes resemble store-bought ones, you need not only 0.5 liter jars, but also a special recipe. The end result is marinated cherry tomatoes for the winter, just like in the store, and such that even those who don’t like them like them. So, you will need:

Cherry tomatoes;
Peppercorns – 4 pcs.;
French mustard seeds 1-2 tbsp;
Garlic – 2-3 cloves;
Sugar – 4 tsp;
Vinegar – 1 tsp.
Cloves – 2 pcs.;
Green
If desired, you can add onions or sweet onions.

Place greens (1 sprig of dill and parsley), onions, garlic and spices on the bottom of the jar. Prick the tomatoes with a toothpick to prevent them from bursting and place tightly in a jar. Add salt, sugar and mustard and pour boiling water so that the water does not reach the neck, about 5/6 of the can. Then sterilization is carried out for 20-30 minutes and the jars are rolled up. Leave upside down and covered until completely cool.

Pickled cherry tomatoes for the winter in liter jars

Cherry tomatoes are distinguished by increased sweetness and look very elegant. Preparing pickled cherry tomatoes for the winter in liter jars is a convenient and tasty preservation. This proven recipe for pickling small tomatoes in liter jars consists of the following ingredients:

Cherry tomatoes, you can take different colors, it looks unusual;
Garlic – 4 cloves;
Bay leaf – 2 pcs.;
Peppercorns;
Ground black pepper – 0.5 tsp;
Dill in umbrellas (you can use seeds);
Hot chili pepper - a couple of cloves.

To prepare 1 liter of marinade you will need 1 tbsp. l. salt and sugar, 1 tsp. vinegar.

Place a bay leaf, chopped garlic cloves, ground pepper, 2-3 peppercorns and several cloves of hot pepper on the bottom of the jar. The washed tomatoes are placed tightly in a jar, after which it is filled with boiling water and closed with a clean lid for 30 minutes. Then the resulting water from all the cans is poured into a saucepan, a little boiling water is added as the brine boils away.

Based on 1 liter of liquid, pour 1 tbsp into the brine. salt, 1 tbsp. sugar and dill - umbrellas or seeds. Boil for 7-10 minutes, add vinegar essence at the rate of 1 tsp. for 1 liter jar of seams. Boiling marinade is poured over the tomatoes. Roll up and cool the jars upside down, as usual.

Instant marinated cherry tomatoes

Many housewives have fallen in love with mini cherry tomatoes. They decorate any dish, are easy to use, remain intact during cooking, and are also sweeter and juicier than regular tomatoes. Miniature varieties have much higher sugar content. Instant marinated cherry tomatoes are convenient to prepare in advance, before the holiday. Due to their size, they are quickly soaked in the marinade and can be consumed almost immediately. But it’s better to let the tomatoes brew for two days. Our recipe adds a hint of cinnamon to the spicy aroma of herbs and garlic.

Everything is done very quickly. Be sure to try this express recipe and it will become your favorite.

Cherry - 400 grams is enough. We choose whole, ripe fruits with thick skin. We will also need:

Water: 0.5 cups
Salt: 0.5 tablespoon
Sugar: 0.5 teaspoon
Vinegar 9%: 15 ml
Ground cinnamon: 1/4 teaspoon
Garlic: 1 clove
Bay leaf: 2 pieces
Allspice: 1-2 peas
Dried dill: 1/3 teaspoon
Dried basil: 1/3 teaspoon

We start cooking by sterilizing the dishes. You can do this using the traditional method, or you can use steam sterilization. To sterilize with steam, the jar can be placed upside down on a metal sieve and placed on a pan of water. You can place the jar directly in a small ladle or put it on the spout of the kettle. It will take 15 minutes to kill germs. The jar is placed upside down on an ironed towel. The jar must be dry! We also sterilize the lid.

Now let's wash the tomatoes and pierce them several times near the stalk - this way we will avoid them cracking. Place basil, dill, bay leaf, peppercorns and garlic in a jar. We put cherry tomatoes up to the hangers of the jars. Place the remaining bay leaf in the middle of the jar.

Prepare the marinade: add salt and cinnamon to boiling water. Pour it into a jar. Lastly, pour vinegar into the jar so that it does not have time to evaporate. Roll up the jar. Turn it over several times - the vinegar should dissolve.

Wrap the jar in something warm for 5-6 hours. You need to store it in a cool, dark place. 20 minutes - and you're done!

Note. You can also use fresh herbs (basil and parsley) in the recipe. In this case, the jar of prepared tomatoes needs to be sterilized for 15-20 minutes.

Recipe for pickled cherry tomatoes “Finger lickin' good”

Preparing tomatoes usually takes little time, most of which is spent on preparing the ingredients and putting them into jars. The recipe for pickled cherry tomatoes “Finger-licking good” is no exception, and the tomatoes are simply delicious.

Required ingredients:

Cherry tomatoes (you can also use the cream variety);
1.5 liters of water;
3 tbsp. granulated sugar;
2 tbsp. salt;
4-5 cloves of garlic;
0.5 cups (or a little less) 9% table vinegar;
3 sprigs of rosemary;
3-4 sprigs of basil;
1 tsp black peppercorns.

Before you begin the preservation process, you must thoroughly rinse all the vegetables and carefully tear off the existing stalks. The next step is washing the greens and drying them. The basil should be divided into separate leaves, and large sprigs of rosemary should be broken into several pieces. Garlic cloves should be peeled and washed.
For canning tomatoes, it is best to use liter jars, which must first be sterilized and dried. Cherry tomatoes are laid out interspersed with herbs and garlic. The jars should be filled to the top equally with all ingredients.
Then we start preparing the marinade. You need to add sugar and salt to the water, as well as black peppercorns. Water with spices is sent to the fire and brought to a boil.
After boiling for several minutes, the marinade must be removed from the heat. Add vinegar to hot water and mix everything thoroughly. Pour the finished marinade over the tomatoes that were previously placed in jars.
All jars must be closed with metal lids for preservation, turned upside down, and wrapped well. When they have completely cooled down, they can be safely transferred to a cool place for long-term storage.

To make tomatoes look even more appetizing at the holiday table, you can combine tomatoes of different colors in one jar. No one will remain indifferent after trying your creation! The name tomato fully corresponds to its unsurpassed taste, it’s definitely finger-licking good!

In the vegetable gardens, the beautiful tomatoes are already glowing red. It's time to send them to the banks. So that in winter you can experience the joy of summer.

Tomatoes with Chili ketchup

Recipe No. 1

List of ingredients:

Cooking method:

Peel the garlic and cut into cloves. Cut and dry the dill. Wash the tomatoes and place them in a sterilized jar along with herbs and garlic. Pour water into the pan. Then add sugar, salt and ketchup. Bring our marinade to a boil, stirring it until the salt and sugar dissolve. Add vinegar and bring to a boil again. Pour the prepared boiling brine over the tomatoes to the very top of the jar. Cover with a lid and stabilize for 15 minutes. We quickly roll them up and then turn them upside down. Cover with a warm blanket and wait until they cool completely.

Recipe No. 2

There is another interesting recipe that is slightly different from the previous one.

List of ingredients:

Cooking method:

Cut the tomatoes into 4 parts. Place dill and garlic at the bottom of the jar. Then we pack our tomatoes tightly. Place a bay leaf on top and sprinkle with black pepper.

Prepare the brine: a packet of chili, sugar, salt, vinegar. After boiling, pour it into jars with cooked tomatoes and sterilize for 10-15 minutes. Yield: 3 liter jars.

I suggest you prepare tomatoes with chili ketchup for the winter. The other day, one of my friends covered tomatoes according to this recipe, she said that she did it last year and really liked it. I decided to do it too, because I really like trying new preparations. Of course, I’ll take a sample in the winter, but I’m sure it will be delicious! The calculation is given for 2 jars of 1 liter each, but I have some marinade left, it can be used when cooking meat, stuffed peppers and other dishes.

To prepare tomatoes with chili ketchup for the winter we will need:

tomatoes - how many will go into jars;

garlic - 6 cloves;

bay leaf - 2 pcs.;

allspice - 10 pcs.;

black peppercorns - 10 pcs.;

raspberry leaves - 2 pcs.

Marinade for 1 liter of water:

chili ketchup - 4 tbsp. l.;

sugar - 150 g;

vinegar 9% - 100 ml;

salt - 1 tbsp. l.

Prepare everything necessary for the preparation. You need to choose tomatoes that are dense and preferably the same size.

You need to start by preparing the marinade. Pour water into a saucepan, add ketchup, salt and sugar. Place on fire and bring to a boil. At the very end, pour in vinegar and remove from heat.

While the marinade is being prepared, place the spices in clean, sterile jars: put a raspberry leaf, a bay leaf, 5 black and allspice peas, and 3 cloves of garlic on the bottom of each jar.

Pour the prepared hot marinade into jars and cover with sterile lids. Place a towel on the bottom of a deep pan, place cans of tomatoes on it and pour hot water into the pan up to the shoulders. Place the pan on the fire and sterilize the jars over low heat for 10 minutes from the moment the water boils.

Good luck with your winter preparations!