Prepare sterile jars, lids, vegetables and herbs. The amount of tomatoes, bell peppers and garlic does not matter. Fill as many jars as you want, the main thing is to distribute the spices: three leaves of cherries, currants and several sprigs of fresh or dried dill per jar. Let's get started!

Wash the leaves, put them in sterile jars on the bottom, add dried or fresh dill, or dill umbrellas. Also add 1-2 cloves of garlic.

Wash the tomatoes thoroughly, remove the seeds from the bell pepper, cut the vegetable into pieces. Pierce each tomato in the place of the stalk so that it does not burst in the process. Store the tomatoes tightly in jars, alternating with peppers and garlic.

Now the most important part of canning. Pour boiling water over the tomatoes. Cover with sterile lids and let sit for 7 minutes. At this time, cook the marinade: bring the water to a boil, add sugar and salt, dissolve them, add vinegar. Turn off the fire. Pour boiling water into the tomatoes, pour the marinade over them. Roll up the lids and turn upside down until cool. Store ready-made tomatoes in the cellar all winter!

The words "tomato" and "preparation" for our compatriots are inseparable concepts.

Even a cursory glance at the stocks stored in the basement or on the balcony is enough to notice what an important place among them is given to tomatoes in the form of juice, adjika and other dressings.

Any housewife knows many recipes. Let's dwell on those that allow you to preserve the taste of these amazing fruits for a longer time.

The easiest way to prepare: how to freeze tomatoes

This is the simplest method for storing tomatoes for a long time. From the "props" you will need a knife, a board, a colander, a plate and bags, in which supplies will be stored.

The work itself looks like this:

• Tomatoes, washed and already without tails, are cut into pieces about 1.5x2 cm in size.It happens that the vegetables have time to crack - in such cases, you will have to cut off the damaged area.
  
• Then the resulting pieces are laid out in a colander, put on a plate. Wait for the slurry to come off the workpiece. If brain-line tomatoes are used, it will be necessary to remove the achenes that retain fluid.
  
• When planning to make a sauce in the future, keep in mind that it is advisable to remove the peel from the vegetable before freezing. But it does not interfere with preparations for soups or pizza.
• After making sure that the liquid has disappeared, it remains to pack the pieces into bags (600-700 g each, 500 g is for a voluminous freezer). You should not take more than 1 kg in the package. The presence of air is allowed. Gently shake the packed, tightly tied workpiece and place in the freezer.
  

Important! Even before cutting, the tomatoes collected for freezing are wiped dry.

This ingredient can be added directly to food without first defrosting.

Probably, it is unlikely that a hostess will be found who has not pickled tomatoes at least once. This popularity is largely due to its ease of preparation.


Required Ingredients

In addition to tomatoes, 3- liter jar we need:

• peppercorns;
• greenery;
• Bay leaf;
• round white mustard (1/2 tsp);
• 2-3 large cloves of garlic;
• sugar (6 tbsp. l.);
• salt (2 tbsp. l.);
• apple cider vinegar 6% (20 ml).
You can take other spices to taste (cloves and other spices).

First of all, the container and the lid are treated with boiling water and dried. Further actions will be as follows:




Did you know? In the homeland of tomato, South America, you can still see arrays of wild-growing tomatoes, often annoying local farmers.

At the end, the lid is rolled up, and the jar is tightly wrapped in a blanket, where it will remain until it cools completely.

Everything is simple, but in such a simple technology there is one point that causes frequent discussions. Speech drenched in brine. Usually this manipulation is skipped, and even with large volumes of tomatoes, it takes a lot of time. In addition, due to the presence of vinegar, there is no particular need for it. Those who nevertheless decided to master this technique should proceed in this order:


If you have not yet come across this method, it is recommended to try it on 1-2 containers. Comparing the taste of the tomatoes processed in this way with the qualities of a regular curl, it is determined whether the procedure is necessary in the future.

Important! To give the pickled tomatoes a more delicate taste, several washed leaves of grapes or currants are added to the jar during harvesting. In this regard, the cherry leaf is not bad either.

In general, this part of the work is, as they say, "for an amateur", although many the taste of tomatoes that have undergone such processing seems more piquant.

In the winter cold, we usually remember the summer with its warmth, vacations and, of course, the gifts of nature in the form of crops. This preparation is just such a gastronomic "greeting" from a hot time.


Required Ingredients

• Tomatoes - 1 kg;
• bell peppers, carrots and onions - 300 g each;
• garlic - 3 cloves;
• dill and parsley - 1 bunch each;
• sugar - 2 tbsp. l. with a slide;
• salt - 2 tbsp. l., but without a slide;
• vegetable oil- 70 ml;
• vinegar 9% - 2 tbsp. l .;
• red pepper - ¼ tsp

Step by step process with photos

It all starts by cutting the tomatoes into medium slices. The hard peduncle must be removed.
Then they proceed to other procedures:

• Cut sweet peppers into strips, and cut onions into half rings.
  
• Chop the garlic on a fine grater, and the carrot on a coarse grater.
  
• Then the greens are cut, and the whole vegetable preparation is placed in a saucepan.
  
• It is covered with salt, sugar and red pepper, not forgetting about vegetable oil.
  
• After thoroughly mixing all the components, the container is set aside for 1 hour - this is enough for the vegetables to marinate.
  
• Then the salad must be brought to a boil by adding vinegar. In such a brine, the workpiece will be stewed for 2-3 minutes.
  
• Removing the container from the fire, hot salad laid out in sterile jars, which are immediately rolled up. During cooling, they are turned over, placed on the lid, and wrapped in a blanket.
  

Did you know? Tomatoes contain serotonin (aka the hormone of happiness).

As you can see, there are no tricks, and the taste of such a salad will certainly delight many.

Well, where can we go without adzhika, beloved by almost everyone. To those who have not experienced its preparation, it often seems that this is quite difficult process... In fact, everything is much simpler.

Grocery list

• Tomatoes - 5 kg.
• Sweet peppers (red and yellow) - 1.8 kg.
• Onions, garlic and hot peppers- 150 g.
• Vegetable oil - 0.5 l.
• Salt to taste.

Cooking process

Even before processing, washed tomatoes should be cut into small pieces, and peppers should be cut lengthwise, into two halves. Getting started:




Important! Red pepper in the adzhika recipe is increasingly being replaced by jalapenos (this is one of the chili varieties). But because of the very spicy taste it is added in slightly smaller quantities.

The "seaming" obtained in this way will be an excellent dressing for first courses and a good side dish. It is possible and simpler by spreading a piece of bread with adjika. The taste is incomparable - a real summer treat in the middle of winter.

Another traditional recipe for tomato blanks is the preservation of slices. Even such an uncomplicated product can please with its piquant taste. Let's find out how to achieve this effect.

Grocery list

For a liter can you need to take:

• medium-sized cream tomatoes;
• 0.5 l of water;
• 50 g sugar;
• 4 peppercorns;
• 2 bay leaves;
• 1 tbsp. vegetable oil;
• by ½ st. l. salt and 9% vinegar;
• just a little mustard (literally on the tip of a knife).

Step by step process

Begin:




Did you know? The first tomatoes were brought to Europe by Columbus himself (it was in 1498). But these fruits were recognized edible only two centuries later - the earliest written recipe with their participation dates back to 1698.

It's easy to work with cut slices, but they have a clear plus - such blanks retain their taste for a longer time.

Tomato juice for the winter

Perhaps this is one of the most vivid memories of the summer and a great way to usefully process an impressive harvest of tomatoes. The recipe below will help facilitate this procedure.

Required Ingredients

In this particular case, only tomatoes are needed. There are no additives in the form of salt, vinegar or sugar.

Step by step cooking process

In general terms, the algorithm is familiar to everyone. Let's consider it again, paying attention to the nuances.

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. Step by step recipe see the photo.

Korean tomatoes for the winter

My recipe delicious tomato in Korean 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 make homemade ketchup for the winter "Tomato", I wrote.

Tomatoes in tomato juice for the winter

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

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)

The recipe for canned cherry tomatoes with grapes, you can view.

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 peppers for the winter, with citric acid, you can see.

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.

If you have your own personal plot, then you are probably familiar with a rich harvest of tomatoes. Sooner or later every summer resident is faced with the question of what to do with all the harvested tomatoes ?! What is left after summer salads and tastings in fresh, you can start up for delicious winter preparations... Salted tomatoes, salads and marinades from them are always in great demand on the table. Especially during the period of acute lack of vitamins and sunshine.

To stand as long as possible and turn out to be very tasty, you need to follow recipes with prescribed proportions and combinations. There are several secrets to successfully preserving these vegetables. Right now, we will prepare delicious tomato salads for the winter and reveal the most necessary steps for preparing them.

1. Tomato salad with bell pepper for the winter - lick your fingers

A very tasty and easy-to-prepare preparation for the winter from tomatoes and sweet peppers will be an excellent addition to winter meals. Such a sunny jar will cheer you up and charge you with summer energy even on the gloomiest day.

Ingredients:

• one and a half kilograms of elastic tomatoes;
• 1 onion;
• 1 sweet pepper;
• 50 ml of vegetable oil;
• 1 small bunch of dill;
• 2 tablespoons of granulated sugar;
• 1 full tablespoon of coarse salt;
• 20 grams of nine percent vinegar.

All ingredients are available, especially during the harvest season.

Cooking steps:

Let's start as expected by washing the vegetables and peeling them. From the tomato, you need to carefully cut the crust from the tail. Peel off the inside of the peppers. Peel the onion.

1. Cut the tomatoes into neat slices. If your fruits are small, you can cut them into 4-6 pieces. Larger tomatoes can be chopped more generously. The main thing is that the slices are neat, beautiful and easily fit into your mouth.

2. Cut the onion into half rings or into a quarter circle. It is better to use a red sweet variety for this.

4. Cut the pulp of the pepper into neat pieces or strips.

5. Chop the dill as much as possible with a knife.

6. Put all vegetables in a non-metallic, enamel or plastic dish and season with the remaining ingredients. Mix everything carefully with two scoops. Cover with a lid or flat dish and leave directly on the table for 1 hour to infuse.

While the tomatoes are saturating with the pickling juice, prepare the salad jars. They need to be washed with a baking soda solution and sterilized in the oven (microwave or steam). The lids for them must be boiled for 10-15 minutes over medium heat.

7. Now the vegetables have released a flavored juice and slightly changed in appearance. First, you need to evenly distribute the vegetables over the jars, and then pour the brine equally over the jars. Cover with lids.

8. Put all the cans in a saucepan and pour water so that its level reaches the "shoulders" of the cans. Place on the stove and boil for 20 minutes from the moment of boiling. Remove the cans from the pot and roll up immediately. Be careful, the jars are very hot.

9. Carefully move the jars out of the pot onto a flat surface, upside down. At night, they need to be wrapped in a warm blanket. And in the morning they can already be put away for storage.

What I love about this recipe is the speed of preparation and its rich taste. There is no need to deal with hot brine, multiple boils and boiling. Everything is very simple and incredibly tasty.

Good workpieces!

2. Salad for the winter without cooking "Ogonyok", with horseradish and tomatoes

The famous and beloved Ogonyok, or, simply, “ Shitty snack»We will cook right now. It also does not need to be cooked, which is why it will preserve large quantity vitamins, taste and crunch. How delicious to eat such an appetizer with black bread, or use it as a sauce for pasta ?! Salivating at the very mention. Try to prepare such a blank with us.

Ingredients:

• 3 kilograms of tomatoes (you can use any);
• a glass of peeled garlic;
• 1 hot pepper pod;
• 1 horseradish root;
• a full glass of granulated sugar;
• 3 heaped tablespoons of coarse salt
• a glass of 9% vinegar.

Cooking steps:

This appetizer can only be described as "it couldn't be easier." A method of preparation without boiling, all ingredients are crushed in one way, everything is mixed and sterilized right in the jars. In addition, despite all the simplicity of cooking, the Spark turns out to be a real gorge! Try it yourself!

1. Pass all products through a meat grinder. Send all the other ingredients to the bowl with the mass and mix actively.

To make the mass as thick as possible, first cut the tomatoes into pieces and let stand for a couple of hours. During this time, they will release excess moisture. Such pieces need to be twisted through a meat grinder. Thus, the tomato mass will not be too liquid.

2. Cover and leave in the kitchen for 4-5 hours.

3. Then you need to pour the crap into pre-prepared jars. Since this dish does not pass the preliminary heat treatment, before entering the container, the cans must be thoroughly washed and sterilized. Cover with lids.

4. Sterilize jars of salad in a bulky heat-resistant container for about half an hour after boiling. Taking the cans out of the water, immediately roll them up, carefully transfer them to a flat surface, turning them over onto the lids. Already after 8 hours they can be transferred to a permanent storage location.

If you are not preparing a dish for the winter, or you have some salad left that did not go into the jars, then you can eat it immediately after insisting. Boil in a container, in this case, is not necessary. Just chill and enjoy your favorite snack!

Bon Appetit!

3. Vegetable salad with tomatoes for the winter

I propose to cook very delicious salad for the winter from zucchini, tomatoes and sweet peppers. Such a treat flies off the table in a matter of minutes. It is very simple to prepare it, the approximate busy time is no more than an hour.

Ingredients:

• one and a half kilograms of zucchini, sweet pepper and tomato;
• half a glass of sugar;
• 1 head of garlic;
• a tablespoon of salt (you can with a slide - to taste);
• a tablespoon of vinegar;
• a tablespoon of sunflower oil.

Cooking steps:

Zucchini must be peeled from the skin and seeds, especially if they are not young. Peel the ponytail and entrails from the pepper. Cut off the rind from the stalk from the tomato.

1.Cut zucchini into small pieces.

2. Do the same with tomatoes.

3. The juicy walls of the pepper also need to be cut into small cubes.

4. Place the tomato slices in a large pot, add granulated sugar, salt and turn on the fire. After boiling, boil them for about 10 minutes. During this time, they will release a lot of juice.

5. Then add pepper and zucchini to the cooking. As soon as the contents boil, you need to boil it for another half hour. After that, add oil and continue like this for another 10 minutes. Now it's the turn of the garlic. It needs to be rubbed through a press. After the garlic, you need to cook the salad for 5 minutes. The final step will be vinegar. Add it 2 minutes before turning off the heat. Cover immediately, for the remaining couple of minutes of cooking, so that it does not evaporate.

6. While the salad is still hot, you need to start pouring into cans. Pour the mixture to the very neck and close the lids, very tightly. Then, immediately turn the hot cans over and cover with a warm cloth.

A delicious salad for the winter is ready. Such a salad can be prepared for immediate consumption, not for the winter. It is not necessary to add vinegar for this. It is enough to cool it down and start tasting.

Let your banks stand for as long as you need!

4. Secrets of ideal preparations for the winter from a tomato

To keep your culinary creations longer and tastier, there are a few rules to follow. All of them are simple, but their observance guarantees the perfect result. I learned about them, as they say, by word of mouth - from my mother, grandmother, neighbor, and so on. The main thing is that they all really work. Now I will introduce you to some rules on the way to a long-term and delicious appetizer from a tomato.

1.If you plan to prepare a salad with whole or coarsely chopped tomatoes, then it is better to choose slightly unripe, firm fruits for this. They keep their shape better and do not deteriorate for a long time. If you finely chop vegetables, for example, when making shit, the tomatoes may be overripe. The main thing is that there are no signs of damage and rot on them.

2. For any kind of preparation, including tomato salads, it is better to use coarse salt. Any other salt, with additives and fine, can provoke a quick spoilage and explosion of cans.

3. Experienced hostesses know that if you add a little mustard seeds to the conservation, the shelf life will increase. You can achieve the same effect by adding a tablespoon of vodka to a three-liter jar.

4. A very important stage of any kind of blanks is the obligatory sterilization of cans. This is especially necessary when the product is poured into cans without preliminary cooking. There are some process jars with steam, over a saucepan, or in a double boiler. It is very convenient to do this in the oven or microwave. Seaming lids also need to be boiled or just doused with boiling water.

5. And the most important moment in any culinary movement is a great desire and love for your work. Putting a piece of your soul into each jar along with bright pieces of summer, you will get an excellent result!

I wish you success!

5. Video - "Assorted" salad of cucumbers and tomatoes for the winter

Create, procure and share your favorite recipes with us. Until next time!

Preparation:

1. Use a sharp knife to make a shallow notch for each tomato on the stalk side and insert a small clove of garlic. Put the stuffed tomatoes in sterilized jars, add spices.
2. Boil the water with salt and sugar separately, pour the marinade over the tomatoes, let stand for a while. Then pour the marinade into a saucepan, bring to a boil, add the vinegar and pour over the tomatoes again, cover and roll up.

Homemade tomato sauce for the winter - the best recipes

We all were so impatiently awaiting the appearance of the first red tomatoes in our greenhouses, and now the harvest is already so much that the question "Where are all of them to be done?" becomes more and more relevant. In our article we will offer several recipes for delicious homemade tomato sauce.

To prepare such a sauce, you will need: 2 kg of tomatoes, 4 large cloves of garlic, 1 large onion, 1 glass of red wine, dried basil and oregano, salt, freshly ground black pepper, olive oil.

Wash the tomatoes thoroughly, then pour over boiling water to easily remove the skin. Pour olive oil into a deep saucepan (so that the bottom is completely covered with it) and add chopped onion and garlic. After 10 minutes, add the pulp of the tomatoes and simmer over low heat. After another 10 minutes, pour wine into a saucepan and add a little oregano and basil, stir the tomato mass and do not forget to salt and pepper it. Remove the sauce from the heat as soon as the tomatoes have absorbed the flavor of the wine. Let the sauce cool and roll up in pre-sterilized jars.

To prepare spicy sauce, you will need: 3 kg of tomatoes, 2 large onions, 4 cloves of garlic, 2 g of mustard powder, 10 allspice peas, 150 g of sugar, 1 tbsp. vinegar.

As in the previous recipe, first peel the tomatoes by pouring boiling water over them. Then put the pulp in a saucepan, add chopped onion and garlic. Simmer the sauce on small fire until its amount is halved. Then add sugar, vinegar, mustard powder and allspice. Then mix everything thoroughly and cook for another 10 minutes.

Remove the sauce from heat, cool and place in sterilized jars, roll up.

For making a sauce with very unusual taste you will need: 5 kg of tomatoes, 500 g of horseradish root, 400 g of garlic, salt.

Wash the tomatoes thoroughly and, according to tradition, pour over boiling water to remove the skin. Then you will need to grind it to the state of gruel with a blender or twist it through a meat grinder. In this case, the second option is even better. Grind horseradish and garlic in the same way.

Simmer the tomatoes in a deep saucepan over low heat. After 20-30 minutes, add garlic to them. After cooking for another 15 minutes, add the horseradish. After another 15 minutes, remove the sauce from the heat and let it cool, then roll it up in pre-sterilized jars.

To prepare this popular and beloved sauce, you will need: 2 kg of tomatoes, 4 bell peppers, 5 cloves of garlic, a bunch of basil, 1 glass of sugar, salt.

Wash tomatoes and peppers and pour over boiling water to remove the skin. Peel the pepper. Cut vegetables as desired and place in a deep saucepan. Simmer over low heat, and after 20 minutes add chopped garlic, finely chopped basil, salt and sugar. Stir the sauce and heat until thickened. Then roll up.

To prepare a sauce with a well-known name, you will need: 2.5 kg of tomatoes, 2 kg of carrots, 1 kg of sweet pepper, 1 kg of apples, 300 g of garlic, 250 ml of vegetable oil, salt, sugar and pepper to taste.

Pour boiling water over tomatoes and peppers and pass through a meat grinder. Do the same with carrots and apples. First, place the peppers and tomatoes in a deep saucepan with vegetable oil on the bottom. After half an hour of cooking, add apples, carrots and chopped garlic. Cook the mixture for another half hour and add salt, pepper and sugar, add vegetable oil if necessary.

Keep the mixture on fire for another 20 minutes, then cool and roll up in sterilized jars.

In our article, we have shared the most the best recipes delicious homemade tomato sauce. What secrets of tomato processing do you know?

Tomatoes canned in their own juice can be used to make various sauces, add to soup.

You will need: 7 kg tomatoes, lemon juice, salt and water.

Cooking. Boil water in a large saucepan. Cut each tomato crosswise at the stalk. Small portions boil the tomatoes for 1-2 minutes and refrigerate. Peel the tomatoes and chop in large pieces... Fold in sterilized jars, add salt and lemon juice (1 tsp per liter jar). Carefully pour boiling water into the jars, leaving 1-2 cm to the edge, cover with lids, sterilize for 45 minutes and roll up. Store the tomato jars in a cool, dark place.

Small sweet tomatoes are a great snack on the holiday table.

You will need: 2 cups apple cider vinegar, 2 cups water, 1/4 cup salt, 1/4 cup sugar, 1 kg cherry tomatoes, a bunch of fresh dill, 4 cloves of garlic, 1/2 tsp. red pepper, 1/2 tsp. mustard seeds.

Cooking. In a saucepan, bring the vinegar, water, salt and sugar to a boil. Cook the mixture over low heat, stirring occasionally, until the sugar and salt are dissolved. Then refrigerate to room temperature. Put tomatoes, dill, chopped garlic, red pepper and mustard seeds in sterilized jars. Pour the chilled marinade over, cover and refrigerate.

This preparation turns out to be very fragrant, appetizing, tomatoes do not lose their shape and color.

You will need: 2 kg tomatoes, 10 cloves of garlic, 2 pcs. bay leaves, 3 peas each of allspice and black pepper, dill and parsley, 2 tbsp. salt, 5 tbsp. sugar, 1 tsp. citric acid, 2 liters of water.

Cooking. Cut the garlic into slices. In each tomato, make a small cut in the stalk area and fill with garlic slices. In a saucepan, boil 2 liters of water or a little more (based on a three-liter jar). At the bottom of a sterilized jar, place spices, stuffed tomatoes and sprigs of fresh herbs. Gently pour boiling water over the tomatoes to the very neck and let sit for 15 minutes. Then pour the water back into the saucepan, add salt, sugar, bring to a boil and simmer for 2-3 minutes. Pour directly into the jar citric acid, pour the brine under the neck of the tomatoes, close the lid and roll up.

This sauce is especially good with meat dishes.

You will need: 5 kg ripe tomatoes(about 25 tomatoes), 3 tbsp. sugar, 4 tablespoons salt, 1 tbsp. balsamic vinegar, 1 tsp ground black pepper, 2 bunches of basil, other fresh herbs (oregano, thyme, parsley) to taste, 6 tbsp. lemon juice.

Cooking. Peel the tomatoes, cut into pieces and place in small batches in a food processor, chop. Then pour everything into a saucepan. Add sugar, salt, vinegar and pepper. Bring the mixture to a boil and simmer for 1-1.5 hours, stirring occasionally, until the desired sauce consistency. Remove from heat, add chopped fresh herbs. Pour 1 tbsp into each prepared jar. lemon juice, add sauce, cover and roll up.

Spicy bright tomato jam is a good addition to chips, crackers, and even sandwiches.

You will need: 1 kg very ripe tomatoes, 3/4 cup sugar, 2 tablespoons apple cider vinegar, 1 tablespoon fresh grated ginger, 1/4 tsp ground cinnamon, 1/8 tsp. ground cloves, 1 tsp. salt, 1/2 tsp. ground black pepper.

Cooking. Place all ingredients in a saucepan and bring to a boil, stirring frequently to prevent the mixture from burning. Reduce heat and simmer, stirring occasionally, until mixture thickens. Remove from heat, cool to room temperature and place in jars with a lid. Ready jam store in the refrigerator.

Usually tomatoes are dried in the sun, outdoors. However, there is a way to dry them out at home as well. This method is not quick, but the result is very tasty.

You will need: 1-2 kg of fresh ripe tomatoes (cherry or cream), vegetable oil, peppercorns, dried oregano, salt and sugar.

Cooking. Preheat the oven to 90-100 ° C. Cover a baking sheet parchment paper and sprinkle with salt and sugar. Wash the tomatoes and dry well. Cut them in half, place them on a baking sheet and sprinkle with salt. Dry the tomatoes in the oven for 6-10 hours. They should shrink significantly and lose moisture. Put the finished dried tomatoes together with pepper and oregano tightly in sterilized jars, cover with oil to completely cover the tomatoes. Store jars in a dark, cool and dry place. Check them after a week - if the layer of oil in the jar becomes less (tomatoes can absorb it), add more.

Homemade ketchup recipe

Ketchup is delicious to add to almost all dishes. And so as not to buy it in the store next time, cook it at home.

You will need: 1.5 kg fresh ripe tomatoes, 1/4 cup apple cider vinegar, 1/2 tsp. salt, 2.5 tsp. honey, 1 tsp. mustard, 1/4 tsp. ground black pepper, 1/4 onion, 1 clove of garlic.

Cooking. Place all ingredients in a saucepan, bring to a boil and cook over low heat for 30-60 minutes. Then remove from heat and mash with a potato press. Let the ketchup cool, and then mix in a blender to the desired consistency. Store ketchup in the refrigerator in an airtight container or jar.

As you can see, to prepare tomatoes for the winter, you do not need much trouble, but cold winter The carefully prepared and tasty contents of the cans will be a real hello from the warm summer for your family.