It is difficult to imagine a hostess who would give up the idea of ​​pickling tomatoes. Pickled tomatoes for the winter are one of the most delicious sunsets - along with pickles and lecho salad. How to pickle tomatoes - you will learn from our section, and perhaps you yourself will give a recipe for pickled tomatoes for the winter.

How to pickle tomatoes? First of all, you need to carefully select vegetables worthy of preservation. These should be strong tomatoes of approximately the same size - for a more uniform and successful preservation.

How to pickle tomatoes - whole or chopped - is up to the hostess, looking at the size of the vegetables. Large, of course, it is better to cut.

To avoid unpleasant consequences in the form of an "explosion" of cans, such common methods as pasteurization and sterilization are used. Also use multiple fills.

A variety of spices are suitable for tomatoes - bitter red pepper, dill and parsley, cherry and currant leaves, as well as tarragon, bay leaf and black peppercorns.

Recipe for pickled tomatoes for the winter

The recipe for pickled tomatoes for the winter is up to you. There are recipes for harvesting spicy and spicy tomatoes, monozakat tomatoes and in the composition. There are very simple recipes for pickled tomatoes, and there are those with a “twist” that require a little more effort and attention.

The easiest recipe for pickled tomatoes like this for the winter. Tomatoes are washed and pricked near the stalk (for example, with a toothpick so that the fruits crack from boiled water). The jars are sterilized, the necessary spices, herbs are laid out on the bottom, tomatoes are placed on top and poured with boiling water. Banks are covered with lids and left for a third of an hour. Drain the water, add sugar and salt, bring to a boil. A tablespoon of essence is added to each jar, boiling marinade is poured in and rolled up. Then they act traditionally - turning over the cans, wrapping and cold cooling.

Tomatoes are stored in a cool place, and in winter they are served with meat, potatoes, various dishes and side dishes as a snack.

How nice it is to open a jar of juicy fragrant tomatoes in winter, which seem to exude the taste and aroma of summer! Pickled tomatoes are a delicious preservation that can either act as a separate snack or be an addition to various dishes. Canned tomatoes will be appropriate both at the everyday and at the festive table, and the variety of options for their preparation will allow you to constantly surprise households and friends with new recipes. the site will tell you how to cook tomatoes for the winter "You'll lick your fingers" so that you get delicious preparations and you can enjoy the fruits of your labor with appetite.

For pickling, you should choose high-quality vegetables of the same variety and size - small and medium-sized tomatoes will easily fit in a jar, while large and fleshy ones will have to be cut. Tomatoes should be firm and not damaged. So that the skin of the fruit does not crack when adding a hot marinade, the area where the stalk was removed must be pricked with a toothpick. If you are not a fan of tomato skins, you can first remove it from fresh tomatoes by pouring boiling water over them.

The second important point after choosing vegetables is the cleanliness of the containers used. Jars and lids for preservation should be thoroughly washed and sterilized. The container can be sterilized both in the traditional way over steam, and in the oven or in the microwave.

And the third main component of delicious pickled tomatoes is aromatic herbs and spices. Your pickled tomatoes will perfectly complement black peppercorns, allspice, cloves, dill, parsley, basil, tarragon, currant leaves, cherry leaves, horseradish and many other spicy ingredients. Adding garlic, chili peppers or hot peppers will make your preparations more savory, and the use of bell peppers, apples, carrots and onions will add a sweetish flavor to the brine and make the appetizer more appetizing.

The main preservative for marinating tomatoes is table vinegar, but if you want to make the taste of tomatoes and brine more delicate, you can use less harmful citric acid, adding it in the same proportions. Even children can eat these tomatoes. You can also make the preparations more original if you replace table vinegar with apple, wine or balsamic.

Heat treatment of tomatoes can be carried out in two ways. In the first case, double or triple pouring with boiling water is used, followed by infusion for 10-20 minutes. In the second case, the tomatoes are marinated once, after which they are sterilized. Ready preservation should be stored in a dark, cool place at a temperature not exceeding 16 degrees.

Tomatoes for the winter "You'll lick your fingers" is a wonderful combination of spicy sweetness and light sourness that makes tomatoes so tasty and appetizing for people of all ages. A little time and patience, and your efforts will certainly be rewarded with compliments and praise from loved ones! Inspired? Then go to the kitchen!

Pickled tomatoes for the winter "Lick your fingers"

Ingredients:
For three liter jars:
1.5-1.8 kg of tomatoes,
2 bulbs
3 garlic cloves,
15 black peppercorns,
12 peas of allspice,
6 cloves,
6 bay leaves,
3 currant leaves,
3 cherry leaves
3 umbrellas of dill,
3 tablespoons of 9% vinegar,
2 tablespoons of sugar
1 tablespoon salt
1.5 liters of water.

Cooking:
Put currant leaves, cherry leaves, chopped garlic, dill umbrellas, bay leaf, pepper and cloves on the bottom of the jars. Arrange prepared tomatoes and onion sliced ​​in half rings in jars - in layers or together. Pour water into a saucepan, add sugar and salt, stir and bring to a boil. Add vinegar and pour hot marinade over tomatoes. Cover the jars with lids and sterilize for about 15 minutes, then roll up the lids, turn upside down and cool, wrapped in a blanket.

Pickled Tomatoes "Sharp"

Ingredients:
For a three-liter jar:
2 kg of tomatoes,
1 bunch dill,
1 hot pepper
9 garlic cloves,
3 tablespoons of salt
2 tablespoons of 9% vinegar,
1.5 liters of water.

Cooking:
At the bottom of the jars put half the chopped dill, thinly sliced ​​garlic cloves and hot peppers, de-seeded and cut into rings. Pack tomatoes tightly into jars and add remaining dill. Bring the water with salt to a boil, pour in the vinegar and pour the tomatoes with the resulting marinade. Roll up the jars with lids and let cool, turning them upside down and wrapping them in a blanket.

Tomatoes marinated in wedges

Ingredients:
For seven liter jars:
2.5 kg of cream tomatoes,
2-3 bulbs
1 bunch of parsley
7 garlic cloves,
20 black peppercorns,
7 bay leaves,
7 tablespoons of vegetable oil,
7 tablespoons of sugar
3 tablespoons of salt
45 ml 9% vinegar,
3 liters of water.

Cooking:
Rinse the tomatoes, cut in half or quarters if the tomatoes are large. Remove the stalk in the pulp. Divide between sterilized jars onion, cut into rings, peeled garlic cloves, spices and vegetable oil. Put the pieces of tomatoes in jars - preferably cut down. Boil water with sugar and salt, then add vinegar and pour the marinade into jars. Sterilize the jars for 20 minutes, then roll up the lids. Turn the jars upside down, wrap them in a warm blanket and let the preserves cool.

Pickled tomatoes without sterilization

Ingredients:
For one liter jar:
500-600 g tomatoes,
1-2 garlic cloves,
1 sprig of parsley
1 sprig of dill,
1 sheet of horseradish
1 bay leaf,
1/2 bell pepper
3 peas of allspice,
2 tablespoons of sugar
1 tablespoon salt
1 tablespoon 9% vinegar
500 ml of water.

Cooking:
At the bottom of sterilized jars put horseradish leaves cut into strips, peeled and thinly sliced ​​garlic cloves, bay leaf and allspice. Rinse the tomatoes, remove the stalks and chop each vegetable with a toothpick. Put the tomatoes in jars, laying sprigs of greens and chopped bell pepper between them. Boil water and pour it over tomatoes in jars. Cover jars with lids, wrap with something warm and leave for 15-20 minutes. Drain the water back into the pan, add a little more water, as some of it will evaporate, bring to a boil again and pour into jars. Wrap the jars and leave for another 15 minutes. Drain the water back into a saucepan, add sugar and salt, bring to a boil. Pour the vinegar directly into the jars. Pour boiling marinade over tomatoes and close with sterilized lids. Turn the jars upside down, wrap them in a blanket and leave to cool.

Tomatoes marinated with herbs and garlic

Ingredients:
For ten liter jars:
8-9 kg of tomatoes,
3-4 bulbs
2 heads of garlic
1 bunch dill,
1 cup 9% vinegar
30 tablespoons of vegetable oil,
10 bay leaves,
10 peas of allspice,
1-2 pods of hot pepper,
7 tablespoons of sugar
3 tablespoons of salt
3 liters of water.

Cooking:
Put chopped dill, chopped hot peppers, peeled garlic, bay leaf and allspice on the bottom of sterilized jars. Add 3 tablespoons of vegetable oil to each jar. Put the tomatoes in jars, adding onion, cut into rings, on top. Prepare the marinade by boiling water with sugar and salt. Pour in the vinegar and fill the jars with tomatoes with the resulting marinade. Cover the jars with lids, sterilize for 10-15 minutes, then roll up the lids. Cool the jars by turning them upside down and wrapping them in a blanket.

Sweet tomatoes marinated with apples and bell peppers

Ingredients:
For one three-liter jar:
2 kg of tomatoes,
1-2 hard apples
1 bell pepper
1 sprig of parsley
5 tablespoons of sugar
1 tablespoon salt
1 teaspoon 9% vinegar.

Cooking:
Mix prepared tomatoes and sliced ​​apples into sterilized jars. Between tomatoes and apples, place chopped bell peppers and greens. Pour boiling water over the tomatoes and let stand for 5-10 minutes. Drain the water into a saucepan using a special lid with holes, add sugar, salt and bring to a boil. Pour in the vinegar and pour the boiling marinade into jars. Roll up jars with sterilized lids, turn over, cover with a blanket and leave to cool.

Try to cook tomatoes for the winter according to our recipes, and you will be infinitely happy with the result! Good luck with your preparations!

Every real housewife should know the secrets of how to cook a tomato for the winter, because for such a preparation you need to choose special tomatoes, and in addition, spices and other vegetables. The cooking process can last from several minutes to 1-2 hours, depending on the ingredients and consistency, and also on what you want to get as a result. Consider the principles of choosing tomatoes for juice, recommendations for their preparation and the best proven sauce recipes for the winter.

How to choose tomatoes for cooking

There are few selection rules. they are simple, but the result depends on their observance. So, let's begin:

• Depending on what consistency of juice is desired, it is worth choosing varieties of tomatoes. If you take the Bull's Heart variety, then the drink for the winter will turn out to be very thick, rich. And the variety of tomatoes "Tsar Bell" will give a lot of water, so the juice will be liquid, like apple juice.
• Even the most ripe vegetables are suitable for cooking tomatoes. Slightly soft, flattened, overripe will also be ideal for sauces.
• Green fruits of tomatoes should not be taken for juice, as they will spoil the color of the workpiece, its taste. Unripe vegetables do not provide much water, so their use is also not advisable.
• The format of the tomatoes for juicing does not matter. It can be small cherry tomatoes, medium cream or large fruits. Anyway, when cooking, they will be cut into pieces.
• Tomatoes grown under the open sun in the beds are considered ideal for making tomato juice. Fruits that ripen in greenhouses do not have a large volume of water for such a preparation and have a noticeable sourness.

In what bowl to cook a tomato

A caring hostess will definitely ask herself the question: is it possible to cook a tomato in an aluminum pan? There is no definite answer here: if dishes made of such material are used for 1-3 hours, then oxidation will not occur, but if the juice is infused and then only boiled, then it is better to choose other types of utensils. In an iron pan, enameled, cast iron, no chemical processes occur, therefore they are recommended for cooking tomatoes. Here is a list of utensils that may be needed for cooking tomatoes:

• Juicer for quickly detaching the pulp and veins of tomatoes from the juice.
• Saucepan or large deep bowl for boiling juice.
• Colander or sieve (for straining the sauce after cooking, if the juicer was not used before).
• Storage containers (jars with twists or tin lids).
• A scoop or a large mug for pouring tomato juice into jars.
• Seaming key (if classic tin can lids are used).

How long to cook the sauce for the winter

To understand how many minutes you need to boil the juice until ready, it is worth analyzing the entire cooking process. If the heat treatment will be carried out with vegetables for the first time, then it can last up to 1 hour, but in the classic versions, after boiling, you must wait 5-15 minutes and pour the juice into jars. If cooking takes place a second time (in the first stage, pieces of tomatoes were boiled, then they were rubbed through a sieve and put on the stove again), then 2-5 minutes will be enough to boil the dish and arrange it in containers.

Recipes for making tomato paste at home with photos

To understand how to cook tomatoes for the winter, you should consider several recipe options and choose the most suitable one for yourself. The difference lies not only in the process of obtaining juice, but also in the additives that are put into the drink or sauce. Consider a few classic recipes and unusual ways to cook a tomato for the winter. All the options considered are proven, so they are easy to use on their own even for beginners.

Pasta from tomatoes on the stove

If you do not use a juicer to prepare tomato juice, then the process will take a little time, but you will not have to wash a lot of dishes and waste electricity. The task is to cut the vegetables into large pieces, boil a little and rub through a sieve. This method helps to get a thick tomato with a small amount of grains and pulp. Consider a simple proven recipe for a dish.

Ingredients:

• Ripe red tomatoes - 2 kg.
• Sweet red pepper - 2-3 pcs.
• Salt, sugar - according to the varieties of tomatoes and taste preferences.
• Black peppercorns, bay leaf.

Cooking:

1. Rinse all tomatoes under running water, remove excess water from them.
2. Do the same with pepper.
3. In a large (preferably cast-iron) container, cut the fruits of tomatoes into large pieces, while cutting out the roots and veins.
4. Together with tomatoes, it is worth cutting sweet peppers of fleshy varieties into small pieces.
5. Put the dishes with chopped vegetables on the stove on a small fire, and when a little liquid appears at the bottom, the power of the burner needs to be increased.
6. After the fruits boil for up to 5 minutes, they must be set aside, cooled to room temperature.
7. Rub the boiled tomatoes and peppers through a sieve or colander, crushing them with a spoon or silicone spatula. Excess skins, veins should be removed.
8. The resulting paste must be salted, add sugar, spices and be sure to have a few sheets of bay pepper. Put it all on the stove, boil for 3-5 minutes, then pour into jars, roll up the lids.
9. Such tomato paste is stored from 1 to 5 years in a cool dark place.

Homemade tomato for the winter as fresh

There is nothing better in winter than homemade tomato juice. This dish is allowed to be consumed as an independent unit or added to borscht, cabbage, soups or other types of food. To make homemade tomato juice as fresh as possible, you need to add a minimum of spices and additional vegetables to it, but to increase the shelf life, it is worth doing a good heat treatment. Consider a quick recipe for such a workpiece.

Ingredients:

• Red tomatoes of fleshy varieties - 3 kg.
• Parsley, dill - a few fresh sprigs.
• Salt, pepper, white sugar - according to taste preferences.

Cooking:

1. Wash vegetables and herbs thoroughly.
2. Dry them in a colander or with paper towels.
3. Cut out the inner stem of the tomatoes and run the vegetables through a juicer.
4. Drain all the juice obtained into a large enameled container.
5. Put the liquid on the stove and bring to a boil.
6. Add sugar, salt, ground pepper, constantly tasting the future dish. You should not put a lot of spices, this will enhance the taste, but it will lose its naturalness.
7. Put the parsley leaves, dill into the boiling liquid.
8. Boil the juice until the sugar finishes melting. The total amount of time the tomato boils should be about 20-25 minutes.
9. Pour the liquid into sterilized jars, roll up the tin lids very tightly.

Pepper bulgarian tomato without sterilization

Sweet bell peppers are often added to tomato juice. This addition gives an unusual taste and makes the consistency thicker. Peppers are allowed to be cut into pieces, whole or grated through a grater, blender. Consider a simple recipe for tomato juice with other vegetables and fruits, which all households and guests will certainly appreciate.

Ingredients:

• Red, yellow tomatoes - a total of 3 kg.
• Bulgarian pepper - 1.5 kg.
• Plum with a well-separated stone - 0.5 kg.
• Sour apples - 300 g.
• Sugar, salt - according to tastes.

Cooking:

1. Rinse all vegetables and fruits under clean water. Leave them for a few minutes to drain excess water.
2. Peel the pepper from the core, cut into quarters, put in a large cauldron, where the whole dish will be prepared.
3. Pass the tomatoes through a juicer, pour the resulting liquid into the bell pepper.
4. Peel plums and apples, pass through a juicer, add this liquid to the main tomato juice.
5. Immediately put a little salt, sugar, if you want - spices in the cauldron.
6. Bring the tomato juice to a boil, stir it, try it.
7. Adjust the dish according to your own taste sensations (add salt, sugar, apple cider vinegar).
8. Boil the tomato for 5-10 minutes and pour into glass jars. Bon appetit in winter!

tomato juice recipe

A good hostess knows that it takes a long time to make juice from tomatoes. But how to cook tomatoes for the winter using new kitchen appliances? Such devices allow you to simplify the cooking process and even reduce the time to create an excellent dish. Consider step-by-step recipes for tomato juice in a slow cooker and pressure cooker for harvesting for the winter.

In a slow cooker

To quickly prepare delicious tomato juice at home, you should use a slow cooker. This popular device will help you by offering not to stand at the stove for a long time, but to start the technique and go somewhere on your own questions. In addition, there is no risk that the contents of the saucepan will leak out, boil away or burn. Here is an excellent recipe for rich tomato juice in a slow cooker.

Ingredients:

• Cherry tomatoes or other small varieties of tomatoes - 2 kg.
• Ripe pear - 300 g.
• Sour apple - 300 g.
• Cloves, cinnamon, black, allspice, salt, sugar - according to taste.

Preparation of tomato juice in a slow cooker:

1. Wash all fruits and vegetables.
2. Separate the extra parts from them: ponytails, veins, bones, core.
3. Using a juicer, chop tomatoes, pears, apples.
4. Pour the resulting juice into the multicooker bowl, add spices.
5. Turn on the "Cooking" mode for 30 minutes and wait for cooking.
6. In the meantime, you need to sterilize the jars in a water bath and prepare the lids.
7. When the slow cooker announces the end of the program, tomato juice should be poured into containers and tightly closed.

In a double boiler

The main plus of a double boiler is that it allows you not only to quickly cook food, but to do it, while preserving all possible vitamins and minerals. Tomato juice, adjika, sauce or another product cooked in a double boiler has the best taste, it is most useful for the body. Let's talk about the perfect tomato recipe.

Ingredients:

• Red tomatoes - 2.5 kg.
• Yellow tomatoes - 0.5 kg.
• Tomatoes "Black Prince" - 0.5 kg.
• Parsley, dill, basil.
• Salt, sugar and pepper - according to taste preferences.

Cooking:

1. Wash and dry all vegetables and herbs.
2. Remove the ends from the tomatoes, cut each of them into 2 parts.
3. Pass the tomatoes through the juicer, setting the appropriate mode to obtain juice with the maximum amount of pulp.
4. Add greens to the liquid.
5. Put everything in a double boiler and bring to a boil.
6. Remove from heat, open the lid, put the spices.
7. Boil the juice in a double boiler for another 5 minutes and pour into jars.

Video recipe: how to spin a tomato for the winter

So that beginners have no questions about creating the perfect tomato dish, they should watch the training videos. In such materials, famous and popular culinary experts advise on how to choose the right vegetables, how to process them and what to add to the juice. Here is a short video that demonstrates the correct approaches to spinning tomatoes for the winter.

Tomato for the winter is a versatile preparation that is suitable for a large number of dishes. it acquires a completely different taste if you use homemade tomato instead of tomato paste in the frying. Cook or, fill with tomato and that's it! No additional spices or magical 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 taste. And most importantly, no vinegar!

How to close a tomato for the winter

Products:

• Tomatoes
• Sugar
• Spices as desired

Cooking:

We take ripe tomatoes, unripe ones will not work here. Quantity as they say everything "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, and also remove the stalk. Pass through a meat grinder or blender, pour everything into a large saucepan and put on the stove.

Cook for 20 minutes, periodically removing 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 jars with steam, 10 minutes will be enough for a liter, 15 minutes for a three-liter. Cover the lids with boiling water.

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

Some helpful tips. If you are not satisfied with the density of the tomato after 20 minutes of cooking, then 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.

There is nothing difficult in cooking homemade tomato, but it will help out more than once in the winter. Yes, and the dishes are much tastier and richer.

For several weeks we have been looking for interesting homemade recipes and selected the top 5.

Colored tomatoes with garlic

What do you need:

• 500 g small red and yellow tomatoes
• 1 horseradish root
• 4 garlic cloves
• 4-6 allspice peas
• umbrellas and dill greens
• parsley
• sugar
• table vinegar

How to cook colored tomatoes with garlic:

1. Sort the tomatoes, rinse in cold water. Dry.
2. Peeled horseradish cut into pieces, garlic cloves - halves.
3. Put half of the herbs on the bottom of the sterilized jar, prepared tomatoes (yellow, then red) on them. Put the rest of the herbs on top.
4. Pour the marinade at the rate of 1 liter of water: 1 tbsp. spoon of salt, 1 teaspoon of sugar, 1 tbsp. a spoonful of vinegar.
5. Cork with a sterilized lid, turn the jar over, wrap it in a blanket and let cool.

Tomatoes with onions

What do you need:

• medium sized tomatoes
• 2 onions
• 1 carrot
• 1 bay leaf
• 2 black currant leaves
• 5 cherry leaves
• 7 dill umbrellas
• 5 peas of black and allspice
• 5 garlic cloves
• 1 horseradish root

Marinade:
(for 1 liter of water)

• 2 tbsp. spoons of sugar (with a slide)
• 2 tbsp. tablespoons of salt (without a slide)

How to cook tomatoes with onions:

Put spices and circles of carrots on the bottom of the jar, followed by tomatoes, alternating with onion halves.

Pour in boiling water. Let stand covered for 15 minutes. Drain the water into a saucepan, add salt and sugar, bring to a boil, pour into a jar. Add vinegar essence and quickly roll up.

Tomatoes with grape juice

What do you need:

• 1.5 kg medium-sized tomatoes
• 2 grape leaves
• dill greens
• 3-4 garlic cloves
• 3-4 peas of allspice
• 3-4 cloves

Marinade:
(for 1 liter of water)

• 100 ml grape juice
• 1 st. a spoonful of salt
• 1 st. a spoonful of sugar
• 1 dec. a spoonful of vinegar essence

How to cook tomatoes with grape juice:

At the bottom of a sterilized jar, put peeled garlic, pepper, cloves, dill and 1 grape leaf. Add tomatoes and cover with vine leaves.

Pour the contents of the jar with boiling water, let stand for 10 minutes, drain the water.

Add grape juice, salt and sugar, bring to a boil, pour in the essence and immediately pour back into the jar.

Cover with a lid, sterilize for 20 minutes and roll up.

Tomatoes "Hostess"

What do you need:
medium-sized tomatoes (as much as will go into jars)

Fill:

• 3 kg large tomatoes
• 0.5 st. vegetable oil
• 2 heads of garlic
• 1 hot pepper
• 150–200 g sugar
• 4–5 st. spoons of salt
• 1 st. a spoonful of vinegar essence

How to cook hostess tomatoes:

For pouring, pass the tomatoes through a meat grinder, add oil, chopped garlic and pepper, sugar, salt, vinegar essence. Boil after boiling for 1 hour.

Arrange tomatoes in sterilized jars, pour boiling filling, cover with lids, sterilize for 40 minutes. Roll up.

Dried cherry tomatoes with rosemary

What do you need:

• 450 g cherry tomatoes
• 2 sprigs of rosemary
• 2-3 peas of allspice
• 2 garlic cloves
• 500 ml vegetable oil
• dried thyme

How to cook cherry tomatoes with rosemary:

Cherry cut into halves, put on a baking sheet, season with salt and thyme, sprinkle with 100 ml of vegetable oil.

Bake for 1.5 hours at 100°C.

Cool, transfer to a sterilized jar along with rosemary, pepper and garlic.

Boil the remaining vegetable oil and pour over the cherry tomatoes.

Close the lid. Cool down. Keep refrigerated.

And for representatives of the opposition party who love lightly salted cucumbers, we present an exclusive video from Lara Katsova!

Look for a lot of interesting and repeatedly tested recipes in the book “Blanks. Canned Tomatoes, Cucumbers, Peppers”, published by the Eksmo Publishing House.