Good summer day, dear readers of the blog site!

I don’t know about you, but in our family tomatoes are guests of honor on the table, especially at the festive one. And how many of them you can cook different dishes, it is simply unrealistic to count. A lot! And even more pickles!

Most of the recipes are simple and don't take a long time to prepare. And the result, not that you lick your fingers, but swallow them, in the truest sense of the word.

And if you have harvested the entire crop and do not know where to attach red, brown, green, overripe, large fruits - you have come to the right place, dance! We will find a use for everyone, yes, such that you will be pumped by the taste.

I tried to find the most best options blanks and tell in detail, revealing all the secrets of cooking. Therefore, choose those recipes that sunk into the soul and create! By the way, if you have a mega crop of zucchini, I have great recipes ...

All right, I will not torment you, let's get to work. Stock up on patience and good mood and go to battle!

Korean-style tomatoes for the winter - you will lick your fingers the most delicious recipe!

Harvesting for the winter according to this recipe is quick and easy, but it turns out to be unusually tasty and spicy. Especially lovers of Korean dishes will like it. Try it too, you will definitely love this spicy appetizer!

To prepare this incredibly tasty preparation, you need to select not too ripe tomatoes. They should be a little unripe, so that when we cut them, they will not "burst" in the jar. And at long-term storage these tomatoes keep their shape better.

Ingredients for preparation:

• Tomatoes -2 kg.
• Bulgarian pepper - 2 pcs.
• Garlic - 2 medium heads
• Sugar - 100 gr.
• Salt - 2 tbsp. flat spoons
• Vinegar 9% - 100 gr.
• Vegetable oil - 100 gr.
• Dill
• Parsley
• Basil
• Hot pepper to taste

Preparation:

1. First things first, we need to prepare the vegetables. Select the tomatoes, remove the stalk and seeds from the pepper, peel the garlic and rinse well. We also wash the greens under running water, let the water drain out.

2. Grind the garlic and bell pepper in a deep container with a blender. If it is convenient for you, use a meat grinder. Then add to the resulting sharp fill vegetable oil, vinegar and sugar. We mix.

3. For spiciness, add hot pepper, how much to put it and whether to put it at all, everyone decides for himself. If you like spicy add more, I add quite a bit.

4. Add salt to the filling, about 2 level tablespoons and mix. Such a small amount of salt for our proportion will be quite enough, since we have hot peppers and garlic, which add spice. And the idea of ​​this piece is not to pickle tomatoes, but to make a delicious salad appetizer.

It is better to use salt special for salting - it is stone with large crystals. And the longer it lies, the better. Because, already proven, seasoned salt makes the preservation more tasty.

5. Then we chop the greens without chopping too much, remove the tough twigs. We shift the greens to a sharp fill and mix, it turns out thick. For long-term storage, do not put a lot of weed, and if you plan to quickly eat such a snack (after all, after 12 hours it can already be served on the table), then you can put more.

6. Now we cut our ripe fruits into 4 parts, remove the stalk and immediately put them in a sterilized bottle. It is not at all necessary to cook in a 3-liter jar, if it is easier for you to do it in a 1 or 2-liter container.

7. As soon as one layer of tomatoes has turned out, transfer it with a layer of filling.

8. We make the second layer a little larger and put the fragrant herbs again.

9. Thus, we get several layers. Add the fill. If the tomatoes are not completely covered, it's okay, they will still exude juice.

10. Close the jar with a steamed nylon lid and turn it upside down. We put in the refrigerator, periodically turning over, so that the tomatoes are evenly marinated. After 12 hours, the snack will be ready.

If we close it for the winter, then we take it to a cold place, for example, to a cellar and also turn it over. And it is better to visit a few more times and turn the can over, but this is not necessary. Such a snack is stored for 3-4 months and I do not sterilize it.

This recipe can be used to cook green tomatoes, it also turns out incredibly tasty!

Dried tomatoes according to the Italian recipe

An Italian curiosity that will surprise the most fastidious gourmets. Sun-dried tomatoes are great "friends" with salads, meat, fish, pasta and pizza. And just put such a treat on a piece white bread- delight.

Ingredients:

• Tomatoes - 2kg.
• Salt, pepper - to taste
• Olive oil - 150-200ml.
• Oregano - to taste
• Basil - to taste

Cooking technology:

1. To prepare this culinary masterpiece, you need to choose dense, fleshy, not overripe tomatoes. Choose less succulent varieties. For such a preparation, cream is excellent. I make from large fruits that will not fit into a jar, or not very beautiful in shape. Tomatoes should not be spoiled, bruised and of course without a sour smell. Mine and give time to dry from moisture.

2. If you have large fruits, cut them into four parts, if small into two.

3. Cut out the stalks and remove the "inside" core with seeds, because with it the tomatoes are dried for an order of magnitude longer and have a slightly different taste.

The core can be used in the preparation of adjika, tomato soup and other dishes.

5. We will dry in the oven, so we need to prepare a baking sheet, cover it baking paper and carefully lay out our tomatoes in one layer, tightly to each other.

6. We heat the oven to 60-100 ° C degrees and send our slices. They will dry for 4-6 hours, depending on the size. The larger the slice, the longer it will take to cook.

7. Monitor the condition of the dried fruit and, if necessary, adjust the temperature so that they do not burn.

Open the oven door to help the moisture evaporate faster.

8. Ready tomatoes are slightly damp and bend easily, in no case should they break, then they are overdried. When the fruits are prepared, we take them out and give them time to cool completely. As we can see, they have significantly decreased in size, this is the way it should be.

9. Transfer the sun-dried slices to a container and sprinkle with pepper, oregano and basil. Twig blends very well fresh rosemary, but in the nearest stores it was not and I used purchased dry herbs. You can also finely chop the garlic if desired. Stir so that the spices are well distributed and transfer to a clean jar. The jar can not be sterilized, but I am careful and rinse with boiling water.

10. Tomatoes need to be tamped tightly and make sure that the oil completely covers them, otherwise, during long-term storage, they may deteriorate and all the work will be in vain.

11. Then we twist the lid and put the jar of goodies in the refrigerator (no need to roll up). They can be eaten in a week. During this time sun-dried tomatoes well soaked in spices and butter. The longer they are infused, the tastier they will be. You can store such a delicacy in the refrigerator all winter, but no longer than 6 months.

Important! be sure to take out the jars with a clean fork, otherwise they will get moldy.

The workpiece is simply CHIC, although a lot of fruits are consumed, and the jar comes out small, but it's worth it, believe me!

Will you cook sun-dried tomatoes, write below in the comments?

Harvesting tomato with onions: tasty and fast

Such a preparation is loved by everyone and is always desired on every table. Tomatoes are moderately spicy, saturated with spices and onion aroma. They go well with main courses and always disappear first from the table. Try to make canning according to this recipe and I'm just sure that this recipe will become a favorite for all subsequent years ...

Necessary (calculation for 700 gr. Bank):

• Tomatoes - 600 gr.
• Onion - 1 small head
• Peppercorns - 5 pcs.
• Bay leaf
• Apple cider vinegar - 1 tablespoon

Marinade (for 1 liter of water):

• salt - 1.5 tbsp. spoons
• sugar - 2 tbsp. spoons

Cooking technology:

1. First of all, we need to rinse and sterilize the cans. Then select the tomatoes, they should not be large, firm enough, whole, without any damage. We wash our red fruits and give time for the glass to water. We peel the onion from the husk, rinse it under running water and cut into rings, half rings or slices, as you like.

2. We put a pot of water on the stove. Recently I have been heating with an electric kettle, it’s faster and more convenient for me. We put vegetables in sterilized jars, but not under the very neck - we need to leave room for onions.

3. Fill the jars with boiling water, cover with lids (sterile) and leave for 10 minutes.

I put the banks on a wooden board, I reinsure myself so that they don't crack

4. After the time has elapsed, pour the water from the cans into the pan and send it to the fire. After boiling, add the specified amount of salt and sugar, stir until dissolved. Boil the brine for 5 minutes.

5. In the meantime, put onions in jars, put peppercorns and one bay leaf at a time. Pour 1 tablespoon of apple cider vinegar into each jar.

Apple cider vinegar is healthy, and in the marinade, it is quite a bit

6. Fill the filled jars with boiling marinade, tighten the lids, turn over and cover with a warm blanket for a day. This preservation is perfectly stored in an apartment at room temperature.

Successful blanks!

We close the tomatoes with carrot tops (recipe without sterilization for 1 liter jar)

This recipe has gained immense popularity and for good reason! The tomatoes are delicious and the pickle extraordinary taste... It would seem that it is an ordinary carrot tops, which everyone throws away or gives to be eaten by domestic animals. But in the blank, it works wonders, making a winter twist - a magical taste ...

Ingredients:

Cooking method:

1. Prepare tomatoes and greens for conservation, rinse thoroughly and let the water drain out. Peel the garlic.

2. At the bottom of a clean and sterilized jar, put peppercorns, one clove, chopped garlic cloves. There, too, we send dill umbrellas, 7-8 sprigs of carrot tops. Further, we thoroughly tamp all the greens, you can use a small ladle. Add a little hot pepper if desired.

3. Fruits do not have to be red, you can cover and not ripe - pink, brown. So that when pouring cans with boiling water, the skin on the tomatoes does not burst or crack, several punctures should be made at the place where the stalk is attached with a toothpick or skewer. We fill the jar to the top and put a sprig of carrot tops on top.

4. Fill all the jars with boiling water up to the very neck, cover with a metal lid and leave for 15-20 minutes. During this time, the vegetables are thoroughly steamed.

6. After the specified time, pour the present water into a saucepan, in which the marinade will be prepared. There are marks on the pan, by which I am guided by how many liters of liquid it turned out. Accordingly, a calculation will be made based on this amount, how much salt and sugar is needed to prepare the brine.

7. Top up with a little more water, since the tomatoes have soaked up some of the water while they were in boiling water. Pour the measured amount of salt and sugar into the pan.

8. When the water boils, add citric acid, mix well and turn off the stove. Then we begin to pour the boiling marinade into the prepared jars, then close the lid, be it screw or under a seaming machine.

9. Turn the cans upside down and wrap them in a warm blanket or old jacket. We leave our blanks in this position until they cool completely.

Then we send to the cellar or pantry to wait for our finest hour.

Tomatoes with cucumbers for the winter - you will lick your fingers

I really like this version of the blank. I opened the jar, and on the table there are crispy cucumbers and juicy tomatoes flaunting on a plate. The mix turns out to be above all praise!

Ingredients (for a 3 liter jar):

• Tomatoes
• Cucumbers
• Carrot
• Salt - 4 tbsp. spoons (no slide)
• Sugar - 3 tbsp. spoons (with a slide)
• Vinegar - 8 dessert spoons
• Garlic - 3-4 cloves
• Black peppercorns - 10 pcs.
• Allspice black pepper - 5 pcs.
• Bay leaves - 3-4 pcs.
• Carnation - 4 pcs.

Cooking process:

1. I do not sterilize jars of vegetables. Therefore, you need to rinse the empty container well and bake it in the oven for 15 minutes.

Banks must be loaded into a cold oven, but if you put them in a hot oven, they will crack.

2. At the bottom of each jar we put an umbrella of dill, then cucumbers and tomatoes. I do not indicate the exact amount of vegetables, since it all depends on the size of the fruits and your preferences, as well as availability. For example, I have fewer cucumbers than tomatoes, so the latter will dominate in my assortment.

3. In each tomato, near the stalk, we make punctures with a toothpick. The punctures should be deep, half or even the entire length of the fetus. If the punctures are not deep, then the effect will not be - checked! If you are not embarrassed by a couple of "injured" (burst) vegetables in the jar, you can save time and not perforate the fruit.

4. Place the vegetables tightly in the jar, leaving a little space for seasonings.

5. We send the pot of water to the stove and wait for it to boil. Then pour boiling water into jars filled with assorted vegetables and cover with metal lids. Leave it on for 20 minutes according to the recipe. I, on the other hand, wait until the water cools down so that the can can be taken in hand and not burned. Then we put on a nylon lid with holes and drain the infused water back into the pan.

6. When the water starts to boil, add salt and sugar, mix well. Since I do not have a cellar, I store the canned food in the pantry, so my brine is saturated. If your roll is stored in the cellar, then you can reduce it by 1 spoon (salt 3 tablespoons, sugar -2).

7. While the marinade is boiling, at this time add all the spices and 3 carrot wheels to the jar. Optionally, you can add a little horseradish and bitter pepper, but I did not have either one or the other.

8. Marinade boiled, now add 1 dessert spoon vinegar essence 70% on a 3-liter jar and pour the boiling marinade into the filled jars, up to the very neck. If you only have 9% vinegar at home, then add 8 dessert spoons. Close it with a lid and roll it up tightly with a key.

9. Turn the jars over with the lid down and cover with a warm blanket until cooled. Often in this position, they stay for a day, and then we put them in a distant corner, where our assortment is waiting for its time.

The conservation is ready!

Chopped tomatoes with onions, like fresh!

A very simple recipe for conservation. And in the winter he opened the jar, put the contents in a salad bowl, added vegetable oil and got an amazing salad. I am stocking up on such a blank for the future, and I advise you ...

• Tomatoes
• Salt - 1 teaspoon with a slide
• Sugar - 1 teaspoon with a slide
• Bow - 1 medium head
• Peppercorns - 5-8 pcs.

Cooking method:

1. For this preservation, you need to choose dense, fleshy varieties. I really like the cream. We cut it in half, if you have large fruits, then you need to cut it into 4 parts. Cut the onion into large half rings.

2. Put the onion in a clean jar on the bottom, then tomato slices, cut down. I fill as many cans as will fit in the pot in which we will sterilize.

3. Add salt, sugar, pepper and cover.

4. Cover the bottom of the pan with a napkin, put our blanks in it. We fill the cans with water up to the shoulders and send them to the stove. As soon as the water boils, we reduce the heat a little and set it for forty minutes.

The recipe is simple, but so delicious in winter!

Pickled tomatoes with grapes for the winter without vinegar

Ingredients:

• Cherry - 0.5 kg
• Grapes - 150 gr.
• Sugar - 1 tsp.
• Salt -1 tsp.
• Garlic - 2 cloves
• Currant leaf - 2 pcs.
• Cherry leaf - 1 pc.
• Black peppercorns - 2 pcs.
• Hot pepper - 10 gr. (optional)
• Dill umbrella - 1 pc.

Preparation:

1. Prepare cherry and grapes for canning. We select whole, dense tomatoes and rinse well in water. My grapes in whole bunches, then remove from the brush. If spoiled berries come across, discard them. We also thoroughly rinse the herbs that we will use.

2. At the bottom of a sterile jar, put an umbrella of dill, peppercorns, hot peppers, garlic.

4. Boil water and pour boiling water over our preparation. Cover with a lid and leave to brew for 15 minutes. Next, we pour the water back into the pan (I already wrote above that a plastic lid with holes is very convenient for these purposes). We cover the jars with lids and put a clean towel on top so that they do not cool down while we prepare the marinade.

5. We send the pan to the fire, pour in a little more water, since the cherry and grapes have absorbed a little into ourselves. Bring to a boil and add a teaspoon of salt and sugar. We mix. When the marinade boils, pour it into a jar directly boiling. We tightly close the lid and wrap it with a warm blanket, be sure to turn the lid upside down.

Here we have such a beauty, and it's also very cool that you don't need to add vinegar at all!

Canning tomatoes in our own juice according to the best recipe

This recipe is not only delicious but also very convenient. Tomatoes are served in a salad bowl on the table, and the juice is used in the preparation of sauces, gravy and even borscht. Or you can just take it and drink it, because it is very tasty, which is most often done in our family. The recipe is very simple, it is made through sterilization. And he also attracted me by the fact that it is not necessary to add vinegar to conservation.

Ingredients:

• Creamy tomatoes per jar
• Allspice, 4 peas in each jar
• Juicy varieties of tomatoes for pouring
• Allspice

For 1 liter of filling

• Salt -1 tbsp
• Sugar - 2 tablespoons

Preparation:

1. Put tomatoes in a clean jar, which were previously washed and dried. Empty jars do not need to be sterilized. Fruits must be selected firm, not overripe.

2. Now we need to cook tomato juice... Here, just the same, you need to use juicy varieties. Pass the chopped pieces through a blender, meat grinder or juicer. I am impressed by the second option, since we get rid of seeds and peels. Next, you need to measure the volume of juice. We need about 2 liters of juice for 3 liter cans. We put the juice on the fire, bring to a boil. Remove the resulting foam and add 2 tablespoons of salt and 4 tablespoons of sugar (since we have 2 liters of tomato juice). We give time to boil well.

3. Pour hot juice into jars and add 4 allspice peas to each jar, cover with a lid. We put in a saucepan and fill up to the hangers with water.

Important! We put a napkin or towel at the bottom of the pan so that the jar does not burst in the process.

We send our blanks to the fire and let the water boil, sterilize for 15-20 minutes from the moment of boiling.

The workpiece is ready! In winter, we will enjoy the gifts of summer!

A simple and favorite recipe for sweet tomatoes in a liter jar

Happy preparation!

Pickled tomatoes with raspberry leaves

I copied this canning option from my mother’s culinary notebook, and if I’m not mistaken, she found it in a magazine. The recipe has exceeded all our expectations, the tomatoes are delicious. And also another plus - raspberry leaves contain acetylsalicylic acid, which prevents the preservation from fermenting, giving the tomatoes a special taste.

Ingredients: (calculation for one 3-liter can)

• Tomatoes - 1.5 kg
• Salt - 2 tbsp. a spoon
• Sugar - 5 tbsp. a spoon
• Vinegar essence 70% - 1 tbsp. spoons
• Raspberry leaves - 3-4 pcs.
• Peppercorns - 4 pcs.
• Laurel - 2 pcs.

Cooking process:

1. At the bottom of the jar, put a sprig of raspberries, then fill the bottle with prepared tomatoes. I indicated an approximate amount in the ingredients, since it all depends on the size of the fruit. Banks do not need to be sterilized.

2. We put a pot of water on the stove, when the water boils - pour boiling water over our blanks for 40 minutes. We cover with lids, which were previously held in boiling water. When the bottle has cooled down and you can take it with your hands, drain the water using a plastic lid with holes back into the pan.

3. When the water starts to boil, add salt, sugar, bay leaf and peppercorns. When it boils a little, pour it into jars, trying to get pepper and bay leaves in each. Pour a tablespoon of vinegar essence into each bottle.

4. Seal with a metal lid and turn upside down. We wrap and leave until the conservation has completely cooled down. This takes about a day.

Winter harvesting is superbly stored in a cool place, not necessarily in the cellar!

Green tomatoes for the winter (recipe with a step-by-step description)

A very tasty appetizer comes out, which evaporates at the speed of sound until the end of winter. Cold-salted green fruits are obtained as barrels, only you need to adhere to the required proportions. The recipe is very simple and does not require sterilization.

Ingredients:

• Green tomatoes
• Dill umbrella - 2-3 pcs.
• Horseradish leaves - 3 pcs.
• Cherry leaves - 2 pcs.
• Currant leaves - 2 pcs.
• Garlic - 10 cloves
• Peppercorns - 7-10 pcs.

• Water - 1.5 liters
• Salt - 2.5 tbsp spoons
• Sugar - 1.5 tbsp. spoons
• Mustard - 1.5 tbsp a spoon

Preparation:

1. At the bottom of a clean jar, put dill umbrellas, horseradish leaves, cherries and currants. Cut the garlic into slices and also send it to the jar, but not all, but half of the total. We also add peppercorns to the same.

2. Tomatoes are best taken slightly brown, they are tastier, but the red fruits according to this recipe are very tasty. On each we make an incision crosswise, or along, but deep.

3. We fill the bank. If our green friend doesn't fit, cut it in half.

3. When the green tomatoes fill the jar to 1/3 - put another leaf of horseradish, then fill the glass container to the top and add the remaining garlic.

Important! Do not feel sorry for the leaves of horseradish, because they make the fruits elastic and tasty

4. Now it's time to prepare the marinade.

Important! Use purified water (I buy in a store) or spring water. It is better not to use it from the tap, because it is chlorinated and the tomatoes will not taste good.

Pour 1.5 liters of water (cold) into a deep container, add salt, sugar, mustard and mix everything well until dissolved.

5. Fill green vegetables with brine up to the neck of the jar. It is very important that it covers the tomatoes completely. We close it with a nylon lid and put it in a cold place - a cellar or a refrigerator. After 1 -1.5 they can be eaten. Such an appetizer is stored throughout the year.

The brine will immediately be cloudy, but over time, the "dregs" will settle and it will brighten, and you will eat an amazing snack.

Best Chili Ketchup Canning Recipe

Spicy lovers hold this recipe in high esteem. Tomatoes are spicy, spicy-sweet in taste. Such an appetizer will be a chic addition to a side dish, as well as awesomely delicious with meat fried over a fire.

Required Ingredients:

• Tomatoes - 2 kg
• Salt - 2 tbsp. spoons
• Sugar - 1 glass
• Vinegar 9% - 1 glass
• Water - 7 tbsp.
• Chili ketchup - 8 tbsp lies.
• Garlic - 10-12 cloves
• Black peppercorns and allspice, 20 pcs.
• Bay leaf - 4 pcs.
• Hot red pepper - optional and to taste
• Currant leaves - 3 pcs.
• Cherry leaves - 3 pcs.
• Dill umbrella - 1 pc.

Cooking process:

1. Pour water into a saucepan, in which we will prepare the marinade. Add the required amount according to the ingredients list of salt, sugar, ketchup and vinegar. We send it to the stove and let it boil.

2. Then we sterilize the glass container in any way convenient for you.

3. We select tomatoes without flaws. In each, where the ponytail is attached, we make a puncture with a skewer or a toothpick. So that during the sterilization of the workpieces, the tomatoes do not burst.

4. At the bottom of the jar, put dill, leaves, add garlic, black peppercorns and allspice, as well as a little bitter pepper. Put tomatoes in a jar and fill with marinade. We seal tightly with metal caps using a seaming key.

5. We take a large pot to fit the preservation. Cover the bottom with a towel or napkin. We send filled cans there. Pour water over the "shoulders" and boil for 10 minutes. Next, turn over, put the lid down on a towel and wrap it until it cools completely.

Winter preservation is ready!

We prepare tomatoes with citric acid for the winter in 3-liter jars

This is a simple and quick recipe for awesome tomatoes. They are delicious. Everything is eaten and immediately washed down with brine, because it is excellent. This recipe is held in high esteem in our family. Yes, not only in the family, but also in our environment, who tried this yummy. And who should not eat vinegar, so generally a godsend, because it is replaced by citric acid.

List of required ingredients (based on a 3-liter can):

• Tomatoes - 1.5
• Sugar - 5 tbsp. lies.
• Salt - 2 tbsp. lies.
• Citric acid - 1 teaspoon with a slide
• Carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• Dill umbrella
• Garlic - 3-4 pcs.
• Bitter pepper optional
• Allspice-4 pcs.
• Peppercorns - 5-6 pcs.
• Cloves - 2-3 pcs.
• Bay leaf - 2 pcs.

Cooking method:

1. Before starting harvesting, as usual, we prepare tomatoes - we select small whole fruits, without damage of about the same size. Peel the carrots. We clean the sweet peppers from seeds and stalks and rinse them together with carrots and tomatoes. Thoroughly wash the jars with soda and sterilize in a convenient way for you, be it an oven, microwave or over steam (over a kettle / saucepan + colander or double boiler).

2. At the bottom of each bottle, put an umbrella of dill, garlic, bay leaves, cloves, allspice and peas. If you wish, you can add hot pepper, currant leaves, a sprig of parsley.

3. Put tomatoes in jars. Unforgettable pierce deeper with a toothpick or needle.

4. Add carrots cut into circles or cubes with sweet pepper stripes.

4. Pour boiling water over the tomatoes and leave for 15-20 minutes. I put water on the brine on the stove. When the water boils, add salt, granulated sugar and citric acid, allow time to boil a little. Drain the water from the jars and pour in the brine.

5. Roll up the lids on the cans and put them in the back corner so they don't get in the way. We wrap it in a warm blanket until the conservation cools down completely. Then we put it into the cellar.

We enjoy aromatic tomatoes in winter!

Video on how to close the most delicious "tomatoes in the snow" with garlic

Another hit of tomato blanks! Delicious sweet and spicy tomatoes will not leave anyone indifferent, they are eaten first! And if guests have arrived, get ready to share the recipe.

Ingredients for 1 liter can:

• Tomatoes - 500-600 gr.;
• Garlic - 1 teaspoon (you can with a slide);
• Allspice peas (optional) - 2 pcs.;
• Mustard seeds (optional) - 0.5 tsp;
• Vinegar 70% - 0.5 tsp.

Marinade for one liter of water(for a liter jar about 400-500 ml of marinade):

• Sugar - 3 tbsp. spoons;
• Salt - 1 tbsp a spoon.

Surprise your family with delicious food in winter!

The most delicious recipe for tomatoes in tomato juice without vinegar and sterilization

Easy to prepare recipe, amazing taste of tomato. Tomato juice can be used in cooking. The recipe has been tested for more than one dozen years.

Ingredients for 5 cans of 1.5 liters:

• Tomatoes - 5 kg.
• Tomato juice - 3.5 l.
• Salt to taste

Cooking method:

1. In the finished boiling tomato juice, add salt to taste and mix well.

Or you can not salt at all, this is at your request.

2. Pour boiling water over the lids.

3. Put the tomatoes in the jars. Fill with boiling water, cover with lids and leave for 10 minutes.

4. Put a plastic lid with holes on the jar and drain the water.

5. Fill the jars with boiling tomato juice to the top so that the tomatoes are completely immersed. We cover with a metal lid.

6. Tighten the covers with the key.

In winter, we enjoy the gifts of summer!

Delicious recipe for preserving cherry tomatoes

Cherry is a very tasty and beautiful fruit. This mini-tomato will be a bright decoration of the table. And ardent lovers of pickles will appreciate this recipe.

Ingredients:

• Cherry tomatoes - 500 -600 gr.
• Bow - 1 small head
• Dill umbrella - 1 pc.
• Parsley - 4-5 branches
• Horseradish leaf - 1/2 part
• Peppercorns - 8 pcs.
• Bay leaf - 1 pc.

Marinade for 1 liter jar:

• Sugar - 2 tbsp. spoons
• Salt - 1 tbsp spoon (no slide)
• Vinegar 9% - 1 tsp

Cooking method:

1. At the bottom of a clean sterilized jar, place the spices: parsley, dill umbrella, onions cut into rings 0.5 cm wide, bay leaves, peppercorns and horseradish leaves. Then fill with cherry tomatoes.

2. Pour boiled water over the tomatoes and leave for 15 - 30 minutes.

3. While our mini tomatoes are in boiling water, we need to prepare the brine. Pour 1 liter of water into a saucepan. Add sugar and salt, then send the pan to the stove and bring the marinade to a boil.

4. Drain the infused water from a liter jar using a nylon cap with holes. Next, pour a teaspoon of vinegar directly into the jar.

5. Pour boiling brine over the neck of the jar so that it completely covers the mini-fruits (cherry).

6. We seal with a metal lid. We wrap it up. When the jar has cooled down, put it in a cool place. But I have them and they are stored wonderfully at room temperature!

This concludes my selection. I hope that you like it and you will find the most tasty ideas blanks! Which will delight you and your family during the cold season! After all, as my grandmother used to say: "Winter will ask, what did you do in the summer?"

For comments and reposts of the article in social. special thanks to the network.

And I wish you that all the blanks you have turned out to be great!

Rarely does a housewife not make preparations from tomatoes for the winter, but in this responsible business it is not enough to have high-quality seasonal tomatoes, you also need to stock up good recipes canning the tomato to keep the proportions of the marinade correct and not the disappointment of blown cans on the shelves. Therefore, it is very important to make preparations for the winter from tomatoes according to proven golden recipes.

I suggest you, dear friends, in this article about tomato preparations for the winter to share your proven recipes for preparations. After all, preparations for the winter from a tomato, every hostess makes, and successful recipes are found in every culinary notebook.

And I, in turn, bring to your attention ideas for harvesting tomatoes, which I have been collecting for more than one year, and I have already tried most of them.

Most of the recipes from my mother's and grandmother's notebook, there are also recipes from my colleagues and friends.

Pickled tomatoes for the winter "lick your fingers"

Look for delicious recipe pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter "lick your fingers" without sterilization, with triple pouring. Recipe with photo.

Salted tomatoes for the winter in jars according to my grandmother's recipe

Friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years. I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but grandmother's salted tomatoes under a nylon lid for the winter remain the standard of quality for me. Grandma's recipe for delicious salted tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water. See the step-by-step recipe with a photo.

Korean tomatoes for the winter

My recipe for delicious Korean tomatoes for the winter, I hope you will appreciate it. All my homemade ones really liked Korean-style tomatoes for the winter in jars: a little spicy, piquant, with a spicy taste of spices and crispy carrots. How to cook, see.

Satsebeli sauce for the winter

I wholeheartedly recommend that you prepare the satsebeli sauce for the winter. The sauce came out exactly as I wanted - moderately spicy, but bright enough, with character. I will not claim that this is the recipe classic sauce satsebeli for the winter, but still its taste, as for me, is very close to the traditional one. Recipe with photo.

Homemade tomato juice for the winter with bell pepper

You need tasty preparations for the winter from a tomato? In the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make such homemade tomato juice brighter in taste, I often add bell peppers and a little hot to the tomatoes. This option is much more interesting than the classic one and is perfect for meat dishes(kebabs, steaks), pizza, etc. See the recipe.

Pickled tomatoes "Classic" (without sterilization)

You can see the recipe for pickled "Classic" tomatoes without sterilization.

Pickled tomatoes with celery for the winter

I want to suggest that you cover the tomatoes with celery for the winter. Yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only one celery. It has a very bright and rich taste, so you can be sure that your workpiece will come out great and very interesting. How to cook, see.

Tomato slices for the winter with onions

How to cook tomatoes in slices for the winter with onions, I wrote.

Sweet pickled tomatoes for the winter (triple pouring)

I would like to suggest that you cook sweet pickled tomatoes for the winter. They really turn out to be sweet, or rather, sweet-spicy, very interesting in taste. Apart from numerous spices, the tomatoes are accompanied by Bulgarian pepper: there is not much of it, but it contributes to the overall taste of the preparation. The recipe itself is not complicated at all and relatively quick, and the result, believe me, is simply excellent! See the recipe with a photo.

Salted tomatoes for the winter

A proven recipe for salted tomatoes for the winter can be viewed.

Canned tomatoes with citric acid

The recipe for preserving a tomato with citric acid, you can see.

Homemade ketchup for the winter "Tomato"

How to cook homemade ketchup for the winter "Tomato", I wrote.

Tomatoes in tomato juice for the winter

You can see how to cook tomatoes in tomato juice for the winter.

Tomato slices for the winter with parsley

How to cook tomatoes in slices for the winter with parsley, I wrote.

Canned Cherry Tomatoes with Grapes (No Vinegar)

Recipe canned tomato cherry with grapes, you can browse.

Adjika with horseradish for the winter "Special"

How to cook a special adzhika with horseradish for the winter, I wrote.

Delicious tomato adjika

The recipe for cooking tomato adjika, you can see

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

How to cook canned cherry tomatoes with grapes and bell pepper for the winter, with citric acid, you can look.

Homemade ketchup for the winter

How to cook delicious, aromatic, and thick homemade ketchup for the winter, I wrote.

Tomatoes in their own juice for the winter: the easiest recipe!

How to cook tomatoes in own juice for the winter, you can see.

Spicy tomatoes in their own juiceWith horseradish

It is unlikely that I will surprise you with just tomatoes in their own juice - this recipe is well-known and is far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I'm sure you will be interested. This is how I closed the tomatoes last year for testing and was very pleased with the result. See the recipe with a photo.

Pickled tomatoes in wedges in Portuguese

These tomatoes, marinated with slices "Portuguese", are simply wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another plus of this recipe is that it is a pleasure to cook it: everything is very simple and fast. See recipe with photo.

Delicious salad with beans for the winter from tomatoes

You can see how to cook tomato salad with beans for the winter.

Adjika sweet and sour with apples

How to cook sweet and sour adjika with apples, I wrote.

Preparations for the winter are not complete without preserving tomatoes. Pickled tomatoes in banks - juicy and delicious snack in winter.

Introducing you tomato preservation recipes with various spices, bell pepper, dill, grapes, onions, garlic, carrot tops, in tomato juice.

Proven recipes, the most delicious tomatoes for the winter, such salting will be useful to any housewife.

A fragrant and juicy appetizer for the winter, tomatoes and grapes, looks beautiful. Cook tomatoes without sterilization with the addition of vinegar.

Tomatoes, white and red grapes, basil 1 sprig, garlic 2 cloves, onion 1 pc., Cloves 2 pcs., Salt 1 tbsp. l. without a slide, sugar 1.5 tbsp. l., vinegar 9% 1 tbsp. l.

Recipe

Prepare 1.5 liter jars and lids: wash and sterilize. Wash the tomatoes and grapes. To prevent the skin from bursting on the tomatoes, pierce with a toothpick at the base of the tomato.

Peel the onion, cut into half rings, cut the garlic cloves in half. Put basil, chopped onions, garlic, cloves at the bottom of each jar.

Put the tomatoes in a jar with spices alternating with grapes. I added red and white grapes at the same time.

Pour boiling water over the jars with tomatoes and grapes, cover, leave for 20 minutes.

Pour the brine into a saucepan and bring to a boil. Pour the tomato jars with brine again, leave for 20 minutes.

Pour the brine into a saucepan, add sugar and salt. Stir and bring to a boil.

Pour 1 tbsp into each jar of tomatoes. l. vinegar, then pour boiling brine and roll up the lids. Turn the jars upside down, leave to cool completely. Store in a cool place.

The best tomato variety is Cream, not overripe. A simple recipe delicious tomatoes halves for the winter.

Tomatoes 1.5 kg, dill, parsley, bay leaf, garlic, peppercorns, onions, vegetable oil 2 tbsp. l, vinegar 9% 4-6 tbsp. l.

Brine in a 3-liter jar: sugar 6 tbsp. l, salt 2 tbsp. l, water 5 glasses 250 g.

Recipe for cooking tomatoes in halves for the winter

Wash the tomatoes, cut each in half. Prepare jars and lids, wash and sterilize.

At the bottom of the jar, put parsley, dill, chopped onion in half rings (half an onion is enough for a liter jar), bay leaf, 5-7 peppercorns.

Prepare the marinade: add sugar, salt to the water and bring to a boil. Remove the marinade from the stove and leave to cool to room temperature. Pour the cooled marinade over the tomatoes, cover and sterilize.

Sterilize liter jars for 4 minutes, 1.5 liter jars - 5 minutes, 3 liter jars - 7 minutes.

Roll up the jars with lids, turn upside down and leave to cool completely.

Pickled tomatoes "Under the snow" with garlic

Delicious pickled tomatoes with a pleasant garlic flavor. A simple recipe for cooking tomatoes with garlic for the winter. The brine from the jar is delicious, so nothing is left - not the tomato, not the pickle.

Ingredients for a 1.5 liter jar: tomatoes, grated garlic on a medium grater 1 tsp.

Marinade for 1.5 liters of water: sugar 100 g, salt 1 tbsp. l, vinegar 9% 100 ml.

Recipe

Prepare jars and lids, sterilize. Wash tomatoes, arrange in jars.

Pour boiling water over the tomatoes, cover, leave for 10 minutes. During this time, cook the garlic, grate.

Pour water from cans with tomatoes into a saucepan (measuring the volume for making brine), add salt and sugar. Bring the brine to a boil, add vinegar.

Put grated garlic in each jar, and then pour boiling brine. Roll up the cans with metal lids.

Turn the cans upside down, wrap them up and leave to cool completely.

Delicious and healthy juice from tomatoes for the winter. A very simple recipe for making aromatic tomato juice. Natural juice homemade... 1.5 kg of tomatoes will yield 1 liter of juice when scrolling through a meat grinder with a juice attachment.

Ingredients: tomatoes, salt (for 5 liters of juice) 2 tbsp. l or to taste, ground black pepper (for 5 liters of juice) 1 tsp. or to taste.

Tomato juice recipe

Wash and chop the tomatoes. Squeeze out the juice using a meat grinder with a tomato juice attachment, you can squeeze out the juice using a juicer, but the juice output will be less.

Pour the resulting juice into a saucepan, add salt and ground pepper, mix. Put on the stove and bring to a boil, remove the foam that appears. Cook for 10 minutes, reducing the heat to a minimum, so that it barely boils, stirring occasionally.

Wash and sterilize cans. Pour tomato juice into jars and roll up the lids. Turn the jars upside down, leave to cool completely.

Recipe tomatoes have unique taste... Juicy and tasty tomatoes, great snack in winter.

Ingredients for a 3 liter jar: onions 1-2 pcs, tomatoes 1.5-1.7 kg, bay leaves 2 pcs, black peppercorns 7 pcs.

Water 1.5 l, sugar 4.5 tbsp. l, salt 1.5 tbsp. l, citric acid 1.5 tsp.

Recipe for making pickled tomatoes with onions and citric acid

Wash the tomatoes, remove the tails. Prepare jars and lids, sterilize.

At the bottom of each jar, put chopped onion into rings. We put tomatoes in jars. Pour boiling water over and leave for 20 minutes, covered with lids.

Drain the water into a saucepan. Add bay leaf, peppercorns to each jar.

Add salt, sugar to a saucepan and bring brine to a boil.

Remove the pan from the stove and add citric acid. Stir and pour the brine into jars. Roll up the lids, turn upside down, wrap and leave to cool completely.

An unusual and mysterious marinade that can be drunk as a pleasant drink. Quick recipe cooking tomatoes for the winter. To prevent the skin from bursting on the tomatoes, pierce with a toothpick at the base of the tomato.

Ingredients for a 3 liter jar: dill 1 inflorescence, tomatoes 1.5-1.7 kg, bay leaves 2 pcs, black peppercorns 10 pcs, cloves 5 pcs, garlic 1-2 heads.

Marinade for a 3-liter jar: water 1.5 l, sugar 4 tbsp. l, salt 2.5 tbsp. l, vinegar 9% 50 ml, vodka 1 tbsp. l., ground red pepper 0.5 tsp.

The recipe for cooking tomatoes in a mysterious marinade

Wash jars and lids, sterilize. Put dill, garlic, bay leaf at the bottom of the jar.

Wash the tomatoes and place in jars. Pour boiling water over the jars of tomatoes, cover and leave for 7 minutes. Drain the water from the cans into a saucepan. Add salt, sugar, ground red pepper - bring to a boil.

Add cloves, peppercorns to the jars.

Remove the brine from the stove, add vinegar, vodka, stir and pour into jars.

Roll up the jars with lids, turn upside down, leave to cool completely.

Pickled tomatoes - best snack to boiled or fried potatoes. In winter, such delicious tomatoes will surprise your friends and acquaintances.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 1 pc, onions 2 pcs, parsley 5-6 sprigs, sugar 100 g, salt 50 g, vinegar 9% 50 ml, peppercorns 5-6 pcs.

Pickled tomato recipe

Prepare jars and lids, wash, sterilize. Go through the tomatoes, wash well.

Cut the onion into 4-6 pieces. Wash the bell pepper, remove the seeds, cut into 4-5 pieces.

Put onion and parsley at the bottom of the jars. Fill the jar with tomatoes, evenly distribute the strips of pepper in the jar.

Pour boiling water over the jars, cover, leave for 20 minutes.

Drain water into a saucepan, add salt, sugar, bring to a boil.

When the brine boils, add the vinegar and remove from the stove. Add peppercorns to the jars, then pour the brine over the jars, roll up the lids. Turn the jars upside down, wrap and leave to cool completely.

Cucumbers and tomatoes go well together. You will love juicy tomatoes and crunchy cucumbers.

Ingredients for a 3 liter jar: tomatoes, cucumbers, water 1.5 l, sugar 4 tbsp. l, salt 2 tbsp. l., vinegar 9% 25 ml, horseradish leaves 1 pc, dill umbrellas 1 pc, bay leaf 2 pcs, peppercorns 3 pcs, garlic 3 cloves.

Recipe

Wash the tomatoes so that the skin does not burst on the tomatoes, pierce with a toothpick at the base of the tomato. Pour cucumbers with water and leave for 30 minutes, then wash and trim the ends.

Prepare jars and lids, wash and sterilize. Put horseradish leaf, black peppercorns, dill umbrella, bay leaves on the bottom. Arrange the vegetables in jars, add the cloves of garlic.

Pour boiling water over the jars and cover, leave for 30 minutes.

Drain off the water by measuring the amount for the brine (ingredients in recipe for 1.5 L of water). Add sugar and salt and stir.

Bring to a boil, remove from heat and add vinegar. Pour brine over jars of vegetables, roll up the lids. Turn the cans upside down, wrap them up and leave to cool completely.

Fragrant and tasty tomatoes, adding sweet pepper will add a special taste. An easy-to-prepare recipe for delicious tomatoes for the winter with bell pepper.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 2 pcs, horseradish leaf, dill twig, garlic 2 cloves, hot pepper 2 cm, vinegar 9% 1 tbsp. l.

Marinade for 1 liter of water: sugar 1 tbsp. l, salt 1.5 tbsp. l.

Recipe for making pickled tomatoes with peppers

Prepare lids and jars, wash and sterilize.

Wash the tomatoes and spices. To prevent the skin from bursting on the tomatoes, pierce with a toothpick at the base of the tomato. Put dill, horseradish, garlic, hot pepper at the bottom of the cans (I used green hot peppers, peeled them from seeds and cut 2 cm from the pepper per jar).

Put the tomatoes, bell peppers in jars, pour boiling water over, cover and leave for 30 minutes.

Drain the water into a saucepan, bring to a boil and refill the tomato jars for 30 minutes. Drain the water again and when it boils, pour the jars, leave for 30 minutes.

We drain the water by measuring the amount of water to prepare the brine. Add salt, sugar, bring to a boil.

Add 1 tbsp to the banks. l. vinegar and boiling brine. Roll up the cans, turn it upside down, wrap it up, leaving it to cool completely.

Juicy tomatoes for the winter with bell pepper and carrot leaves. When cooking, I add young carrots, cut into pieces, along with the carrot tops. To prevent the skin from bursting on the tomatoes, pierce with a toothpick at the base of the tomato.

Ingredients: tomatoes, carrot tops, young carrots, bell peppers.

Marinade: water 4 l, sugar 20 tbsp. l, salt 5 tbsp. l, vinegar 9% 400 ml.

Recipe

Wash lids and jars, sterilize. Wash tomatoes, carrots, carrot leaves. At the bottom of the jar, put carrot tops, then tomatoes.

Peel the bell peppers from the seeds, cut into strips, cut the young carrots into strips, add to the jars with tomatoes.

Pour boiling water over the jars, cover and leave for 10 minutes. Drain the water, bring to a boil and pour over the jars again, leave for 10 minutes.

Drain water into a saucepan, add sugar, salt, bring to a boil. Remove from the stove, add vinegar and pour over the jars, roll up the lids.

Turn the jars upside down, leave to cool.

The recipe for pickled tomatoes in tomato juice - very tasty tomatoes, a minimum of spices, a lot of vitamins and nutrients... Tomato juice won't go to waste either, it's a very tasty drink.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg in a jar, tomatoes for juice 2-2.5 kg, salt 4 tbsp. l, sugar 4 tbsp. l, garlic 2 cloves, bay leaf 2 pcs, black peppercorns 5-6 pcs.

Cooking recipe with sterilization

Wash jars and lids, sterilize. Arrange the tomatoes in jars. To prevent the skin from bursting on the tomatoes, pierce with a toothpick at the base of the tomato.

Twist the tomatoes onto tomato juice through a meat grinder with a juice attachment or using a juicer.

Pour the resulting tomato juice into a saucepan, add salt, sugar, peppercorns, bay leaves, garlic. Bring to a boil and cook for 10 minutes.

Pour boiling tomato juice over jars of tomatoes, cover and sterilize for 20 minutes. Roll up the jars with lids, turn upside down and leave to cool completely.

Cooking recipe without sterilization

Pour jars of tomatoes with boiling water, leave for 10 minutes. Drain the water, bring to a boil and add water again for 10 minutes, drain the water.

Put the tomato juice on the fire, add spices and pour over the jars of tomatoes with boiling brine, roll up the lids and turn upside down.

Delicious tomatoes are obtained in their own juice.

The most popular canned tomato recipes. Delicious preparations for the winter!

Tomatoes in any form are always a feast on the table. Nature has endowed them with a pleasant shape, bright, cheerful color, excellent texture, freshness and, of course, excellent taste. Tomatoes are good both on their own and in the composition complex dishes such as salads and stews. And during a winter meal, tomatoes are always reminiscent of summer. Everyone loves them - both home and guests. And therefore, a rare housewife denies herself the pleasure in the season, when there are a lot of vegetables, to cook something from tomatoes for future use.

At home, it is not difficult to make salted or pickled tomatoes, make an excellent paste or juice from them. AND experienced housewives probably know a lot of them. We offer unusual step by step recipes original ways canning tomatoes. This is a great opportunity to expand your culinary experience and delight family and friends during your winter feast.

It is always very interesting to diversify traditional recipes new approaches and solutions. For honey salting, original to taste, we need ripe tomatoes, parsley, fresh garlic and marinade. For him, 1 liter. water put 2 tbsp. tablespoons of salt and 1.5-2 tbsp. spoons of honey.

The tomatoes are washed and the stalks are cut out. Finely chop the garlic and parsley and use this mixture to start a hole in the tomatoes, formed after removing the stalks. Combine all the parts necessary for the marinade and bring to a boil. Ready tomatoes are placed in sterilized jars and poured with boiled marinade. Then you should wait 10 minutes, carefully drain the marinade, boil it again and refill the jars. After that, the blanks with tomatoes can be closed with lids.

The taste of tomatoes, stuffed with garlic with greens, lovers will really like spicy snacks... And the delicate taste and aroma of honey will make such a preparation a favorite at home dinner.

Salted tomatoes with apples

It is very convenient to preserve tomatoes with other vegetables, fruits and berries. They go well with cucumbers, carrots, beets, gooseberries, plums and grapes. Well, and, of course, tomatoes and apples perfectly complement each other. Only apples for such salting are better for picking harder and sour taste. And you will also need a few cloves of garlic, fresh or dry sprigs of dill, bay leaves, allspice, cloves and marinade. For him they take 1 tbsp. a spoonful of salt and sugar with a slide for every 1.25 liters of water. Apples for canning can be cut into pieces and cored or left intact - at the discretion of the hostess.

First, all the spices are placed on the bottom of the cans, and then layer by layer - tomatoes and apples to the very top. For 5-10 minutes, the contents are poured with boiled water. Then it is drained and the jars are filled to the neck so that the contents overflow with boiled marinade. And immediately clogged with lids. After that, the jars are turned over, wrapped in a blanket or towel and allowed to cool.

Green tomato salad with vegetables

It often happens that in the summer in the hands of the hostess there are many different vegetables simultaneously. From them and green tomatoes, you can make a beautiful and delicious assorted salad for the winter. For this it is worth using Bell pepper, onions and carrots. You can also add sour apples. In addition, you will need garlic, coriander, bay leaves, allspice and peppercorns.

Cut vegetables for salad into large pieces. Carrots - in slices, onions - in half rings, pepper - in strips. Then the tomatoes and chopped apples (so as not to darken) are mixed, salted and allowed to stand for 40 minutes. At this time, garlic, spices and herbs are placed on the bottom of the jars. After that, to green tomatoes and the rest of the chopped vegetables are added to the apples, mix everything and fill the jars with the vegetable mixture. At the same time, they need to be slightly shaken so that the vegetables in the jars are tamped down a little. Specially squeeze vegetable mix do not use a spoon or hands, otherwise the vegetables will lose their shape and there will be no room for the marinade.

Salt and sugar are added to boiled water (at the rate of 1.5 heaped tablespoons per 1 liter) and 100 g of apple cider or ordinary vinegar. Pour jars of tomato salad to the very top with hot marinade and close them with lids.

Jellied Tomatoes

Making preparations for the winter, you can get and canned vegetables, and delicious jelly simultaneously. To do this, in addition to ripe tomatoes, use gelatin (1.5 tablespoons), as well as 100 g of vinegar, salt and sugar (1.5 tablespoons each) and 1 liter of water.

Gelatin is diluted in small quantities cold water and let it swell. The tomatoes are cut into halves. Parsley, bay leaves, peeled garlic cloves, coriander, allspice and peppercorns are placed on the bottom of the cans. If desired, you can also put here leaves of currants, cherries, horseradish and dill sprigs with umbrellas. It all depends on the flavor that you want to give canned food. Tomatoes are placed in a jar on top of the greens, placing them with the slices down.

Swollen gelatin is injected into hot water and let it boil. Add salt, sugar and vinegar there, stir and bring to a boil again. The resulting marinade with gelatin is poured into jars of tomatoes to the very top and corked with lids. In winter, before serving, a jar of gellied tomatoes must be placed in the refrigerator for a couple of hours.

Inna will tell you about another option for home cooking tomatoes in jelly in her video.

Tomatoes in wine

Absolutely unusual taste and the color of the tomatoes gets in the wine filling. For this type of canning, not very large tomatoes of the varieties "Cream" and "Black Prince" are well suited.

To prepare a fragrant blank, first, herbs and spices are placed on the bottom of the jar.

A tomato sauce is made from a one-to-one mixture of canning marinade and dry red wine. The composition of the marinade is traditional: for 1 liter of water, 1.5 tablespoons of salt with a slide, 1.5 (or 2) tablespoons of sugar and 100 g of vinegar. The wine is poured into a boiled marinade and is not boiled.

A jar of tomatoes, herbs and spices is poured with a mixture of wine and marinade, for 10-15 minutes they keep the jars with lids covered in a saucepan of water at a temperature of + 90 ° C (not boiling), and then they are corked with lids. In winter, when the tomatoes are eaten, the leftover wine pouring can be used to stew meat or make a fragrant savory sauce.

Tomato sauce

This recipe will surely appeal to everyone who likes the taste of tomatoes after cooking. To prepare the gravy, you need 3 kg of ripe tomatoes, 1 kg onions, 0.2 l of refined vegetable oil, 100 g of sugar, 4 tbsp. tablespoons of salt and 1/2 teaspoon of ground red pepper.

The onions are peeled and cut into strips, and the tomatoes are cut into slices. Vegetable oil is poured into a saucepan and onions are stewed on it for about half an hour. Then tomatoes, sugar, salt and red pepper are added to the onion. Mix everything thoroughly and bring to a boil. If desired, you can interrupt with a blender. The gravy is boiled over low heat for another 15 minutes, remembering to stir from time to time so that it cooks evenly and does not burn.

For canning, jars and lids for them are washed and sterilized in advance. The hot gravy is laid out on the banks to the very top. Roll up the lids, turn the cans over, cover them with a blanket, and let them cool.

Tomato sauce is versatile. Such a sour addition will favorably set off the taste of meat and poultry. In addition, it is great for fish, porridge, pasta and potato dishes.

Secrets of canning tomatoes

• For homemade preparations for the winter, it is best to use unripe tomatoes with dense pulp. The skin of such fruits will not burst during canning.
• Before pouring the marinade, whole fruits must be pierced from the side of the stalk with a toothpick or a sharpened wooden stick. This will also prevent the skin from bursting.
• If we decide to preserve several cans, then we always need to know how much marinade will have to be prepared. How to determine how much marinade is required per can? To do this, pour water up to the top into a jar with already placed spices and tomatoes, and then drain it and measure the resulting volume. We multiply it by the number of cans and get the required amount of marinade. For a liter jar filled with fruits, you need 0.25-0.3 liters of liquid.
• Tomatoes - tender vegetables... To maintain their shape, elastic texture and, if possible, useful vitamins, you do not need to sterilize the jars in water for a long time. For canned food with tomatoes, it is better to wash the jars in advance and sterilize them under steam or dry in a preheated oven. Then the contents will need to be poured with boiling water for 5-10 minutes, and then, draining it, with boiled marinade. Or pour the boiled marinade over the vegetables in the jar twice. This will be enough for sterilization before closing the cans with lids.
• It is good to add a lot of greens to a tomato - parsley, dill, mint, celery, horseradish leaves, cherries or apples. Each seasoning gives homework specific aroma. Oak leaves for example make color canned product darker and add a spicy flavor to the tomatoes. There is an opinion that a lot of greens in canned food is bad, as this can cause cans to "explode". In fact, the spoilage of canned food does not come from the amount of greens, but from the fact that they were not sterilized well enough, and bacteria remained inside. And these bacteria can be found on greens, and on the tomatoes themselves, and on peppers or bay leaf that were added inside.
• If you put whole cloves of garlic in a jar of tomatoes, the brine inside remains transparent. If you add chopped garlic, the brine becomes cloudy and there is a great chance that the canned food will deteriorate and "explode".
• Rock salt is great for making marinades. But, when the brine boils, it is better to strain it through cheesecloth. And then the quality of the marinade will be excellent.

In a very short time, the tomato season will end, and with it the summer. But homework made for future use on a frosty winter day will be a great reminder of a summer residence, vacation and summer warmth. You just need to try a little!

Tomato for the winter is a versatile preparation that is suitable for a large number dishes. takes on a completely different taste if, instead of tomato paste use a homemade tomato. Cook or, fill with tomato and that's it! No extra spices or magic ingredients are needed anymore.

The recipe is very simple, what I like is that there are no exact proportions. Add salt and sugar to your liking. And most importantly, no vinegar!

How to close a tomato for the winter

Products:

• Tomatoes
• Sugar
• Spices optional

Preparation:

We take ripe tomatoes, unripe tomatoes will not fit here. The quantity, as they say, is all "by eye". Do you have 5 or 10 kg of tomatoes, it doesn't matter.

We wash the tomatoes well, if there are spoiled places somewhere, cut them off, also remove the stalk. We pass through a meat grinder or blender, pour everything into a large saucepan and put on the stove.

Cook for about 20 minutes, periodically skimming off the foam. Add salt and sugar 5 minutes before the end. I do not add spices, and without them a delicious tomato is obtained.

We will sterilize the cans with steam, a liter will be enough for 10 minutes, a three-liter - 15 minutes. Pour boiling water over the lids.

Pour the tomato into jars and roll it up. We turn over the cans and cover with a blanket. Let them stand until they cool down. Well, after that, we put it in the pantry.

Several useful tips... If you are not satisfied with the density of the tomato after 20 minutes of cooking, then we increase the time. Instead of 20 minutes, 30 or 40.

Another way. Remove the tomato from the heat and let it stand, carefully remove the liquid and boil for another 10 minutes.

Nothing difficult to prepare home tomato no, but he will help out more than once in winter. And the dishes are much tastier and richer.