The best recipes for harvesting tomatoes for the winter. Original recipes for tomato blanks for experienced housewives

Tomatoes in any form are always a holiday on the table. Nature 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 as part of complex dishes, such as salads and stews. And during the winter meal, tomatoes always remind you of summer. They are loved by everyone - both home and guests. And therefore, a rare housewife denies herself the pleasure in a season when there are a lot of vegetables, to cook something from tomatoes for the future.

At home, it is not difficult to make salted or pickled tomatoes, make excellent pasta or juice from them. And experienced housewives, for sure, know many of these. 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 the winter feast.

It's always fun to diversify. traditional recipes new approaches and solutions. For the original taste of honey salting, 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.

Tomatoes are washed and their stems are cut out. Garlic and parsley are finely chopped and with this mixture they begin a hole in the tomatoes, formed after the removal of the stalks. All the parts necessary for the marinade are combined and brought 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, blanks with tomatoes can be closed with lids.

The taste of tomatoes stuffed with garlic and herbs will appeal to lovers of spicy snacks. And the delicate taste and aroma of honey will make such a preparation a favorite at home for dinner.

Salted tomatoes with apples

Tomatoes are very convenient to preserve 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 pickling are better to choose more solid and sour in taste. And you will also need a few cloves of garlic, fresh or dry sprigs of dill, Bay leaf, allspice, cloves and marinade. For him, 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 core removed or left whole - at the discretion of the hostess.

At the bottom of the jars, all the spices are first laid, and then in layers - 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 seal 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 at the same time. From them and green tomatoes you can cook a beautiful and tasty assorted salad for the winter. To do this, use sweet peppers, onions and carrots. You can also add sour apples. In addition, you will need garlic, coriander, bay leaf, allspice and peppercorns.

Coarsely cut vegetables for salad. Carrots - in circles, onions - in half rings, peppers - 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 at the bottom of the jars. After that, the rest of the chopped vegetables are added to the green tomatoes and apples, everything is mixed and the jars are filled with the vegetable mixture. At the same time, they need to be shaken slightly so that the vegetables in the jars are a little compacted. You should not specifically squeeze the vegetable mixture with 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 tablespoons with a slide per 1 liter) and 100 g of apple or ordinary vinegar. Pour hot marinade over jars of tomato salad to the very top and close them with lids.

Jellied tomatoes

By making preparations for the winter, you can get both canned vegetables and delicious jelly at the same time. 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 a small amount of cold water and allowed to swell. Tomatoes are cut into halves. Parsley, bay leaf, peeled garlic cloves, coriander, allspice and peppercorns are placed at the bottom of the jars. If desired, you can also put currant leaves, cherries, horseradish and dill sprigs with umbrellas here. It all depends on the aroma that you want to give to canned foods. Tomatoes are placed on top of the greens in a jar, placing them cut-side down.

The 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 filled with jars of tomatoes to the very top and sealed with lids. In winter, before serving, a jar of gelled tomatoes must be placed in the refrigerator for a couple of hours.

About another option home cooking tomatoes in jelly in her video will tell Inna.

Tomatoes in wine

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

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

Wine pouring for tomatoes is prepared from a mixture of ordinary canning marinade and dry red wine in a ratio of one to one. 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 the boiled marinade and not boiled.

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

tomato sauce

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

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

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

Tomato sauce is versatile. Such a sour additive will favorably shade the taste of meat and poultry. In addition, it is great for fish dishes, cereals, pasta and potatoes.

The Secrets of Canning Tomatoes

• For homemade preparations for the winter, it is best to use not overripe tomatoes with dense pulp. The skin of such fruits will not burst during canning.
• Whole fruits before filling with marinade must be pierced from the side of the stem with a toothpick or a pointed wooden stick. It will also prevent the skin from cracking.
• 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 jar? To do this, in a jar with already laid spices and tomatoes, you need to pour water to the top, 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 are delicate vegetables. To keep their shape, elastic texture and, if possible, useful vitamins, you do not need to sterilize the jars for a long time in water. For canned tomatoes, it is better to wash the jars in advance and sterilize them under steam or in a dry version - 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 boiled marinade over vegetables in a jar twice. This will be enough for sterilization before closing the jars 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 the homemade preparation a specific flavor. oak leaves, for example, darken the color of the canned product and give the tomatoes a savory flavor. There is an opinion that a lot of greens in canned food is bad, because jars can “explode” from this. In fact, 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 leaves that have been 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 high 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.

It will not be long before the tomato season ends, and with it the summer. But homemade blanks made for the future, on a frosty winter day, will be a wonderful reminder of the dacha, vacation and summer warmth. You just need to try a little!

Today, even in winter, in every supermarket you can easily find fresh vegetables. The only question is: will they be useful? It is for this reason that most housewives prefer vegetables from the garden and work tirelessly, harvesting them for the winter.

We dedicated this selection to tomatoes: salted and pickled, sweet and spicy, in jelly, in apple juice and even in syrup. There are many options - the choice is yours!

1. Tomatoes with thyme and olive oil

• 1 kg cherry tomatoes;
• 250 ml of olive oil;
• 4 cloves of garlic;
• 3 art. spoons of wine vinegar;
• juice of 1 lemon;
• black peppercorns;
• a pinch of salt;
• a few sprigs of thyme.

Recipe:

1. Wash tomatoes, dry. Place on a parchment-lined baking sheet and place in the oven. Dry at 90°C for 3-4 hours. Tomatoes should be soft to the touch, slightly shriveled, but not dry.
2. In a deep frying pan with a thick bottom, heat the oil, fry the finely chopped garlic until golden brown. Take out, put aside. Put the prepared tomatoes into garlic-flavored oil, sprinkle with sugar, caramelize for 2 minutes. Add vinegar and, increasing the heat, let it evaporate.
3. Put the tomatoes together with the oil in a glass jar, add the fried garlic, thyme sprigs, lemon juice and crushed black peppercorns.

2. Pickled tomatoes in apple juice

For cooking you will need:

• 1 kg of tomatoes;
• 1.5 liters of apple juice;
• 1 st. a spoonful of salt.

Recipe:

1. Wash the tomatoes, pierce the stalk with a fork in several places, put in sterilized jars and pour boiling water for 10 minutes. Drain the water. Pour boiling water into jars, after 10 minutes. drain.
2. Bring apple juice with salt to a boil, and then pour over jars of tomatoes. Roll up, turn over and leave to cool.
3. Store tomatoes in apple juice in a cool place.

3. Salted tomatoes with garlic and dill

For cooking you will need:

• 1 kg of tomatoes;
• 5 cloves of garlic;
• half a bunch of dill;
• 3 bay leaves;
• spices to taste;
• 1 st. a spoonful of salt;
• 1 teaspoon of sugar.

Recipe:

1. Wash tomatoes well. Peel and chop the garlic. Wash dill and bay leaf. Place tomatoes, salt, sugar, garlic, dill, bay leaf, spices in a plastic bag.
2. Shake the bag and leave at room temperature for 2 days.

4. Spicy tomatoes with cinnamon and cloves

For cooking you will need:

• 2 kg of tomatoes;
• 1 head of garlic;
• 4 umbrellas of dill.

To prepare the marinade you will need (for 2 liters of water):

• 4 bay leaves;
• 4 black peppercorns;
• 4 cloves;
• 0.5 tsp ground cinnamon;
• 100 g of sugar;
• 90 g of salt;
• 2 tbsp. boats vinegar essence.

Recipe:

1. Prepare marinade. Combine all ingredients (except vinegar essence), add water, bring to a boil and cook for 7 minutes. Cool the marinade a little, pour in the essence.
2. Peel the garlic, wash the tomatoes thoroughly.
3. Put tomatoes in sterilized jars, alternating with spices. Pour hot marinade over, leave for 10 minutes.
4. Bring the marinade back to a boil, cool slightly, pour into jars and roll up. Turn over until completely cool.

For cooking you will need:

• 2 kg of ripe tomatoes;
• tarragon;
• 5 cloves of garlic;
• 1-2 chili peppers;
• currant leaves;
• cherry leaves.

To prepare the brine you will need (per 1 liter of water):

• 2 tbsp. spoons of salt.

Recipe:

1. Wash the tomatoes well. Peel the garlic. Wash chili pepper, tarragon, currant leaves and cherries thoroughly.
2. Prepare brine. Mix water with salt, bring to a boil.
3. Put tomatoes and spices in prepared sterilized jars, pour hot brine. Then immediately roll up the lids, turn over, set aside to cool.

Be sure to try - original taste!

For cooking you will need:

• 3 kg of tomatoes;
• 6 umbrellas of dill.

To prepare the marinade you will need (per 1 liter of water):

• 100 g of sugar;
• 100 ml 9% vinegar;
• 1 st. a spoonful of salt.

Recipe:

1. Wash tomatoes and dill florets and dry well. Then put in sterilized dry jars and pour boiling water. Cover with a lid and leave for 10 min.
2. Drain the water into a large saucepan and bring to a boil. Add salt and sugar. Boil and pour into a jar of tomatoes.
3. Add vinegar to the jar and immediately roll up with a sterile lid. Turn over and leave to cool completely.
4. Store in a cool place.

Great snack!

For cooking you will need:

• 1 kg of tomatoes;
• 5 cloves of garlic;
• 1 dill umbrella.

To prepare the marinade, you will need (per 1 liter of water):

• 2 bay leaves;
• 5 black peppercorns;
• 5 cloves;
• 2 tbsp. spoons of sugar;
• 1 st. spoons of salt;
• 1 st. spoons of vinegar essence.

Recipe:

1. Prepare the marinade: add salt, sugar, bay leaf, cloves, pepper to the water, bring to a boil. Boil for 5 minutes over low heat. Cool, add vinegar essence.
2. Peel the garlic cloves. Wash tomatoes and dill umbrellas, dry well.
3. Put tomatoes into prepared sterilized jars, alternating with spices. Then pour hot marinade, leave for 10 minutes.
4. Pour the marinade back into the pan, bring to a boil, cool slightly, pour over jars of tomatoes, roll up, turn over and leave to cool completely.

8. Tomatoes in jelly with dill and onions

For cooking you will need:

• 2 kg of tomatoes;
• 3 black peppercorns;
• 3 peas of allspice;
• sprigs of parsley;
• 1-2 bay leaves;
• 1 small onion.

To prepare the filling you will need (for 1 liter of water):

• 1 st. a spoonful of salt;
• 1 st. a spoonful of sugar;
• 2 tbsp. spoons of gelatin in granules.

Recipe:

1. Peel the onion and cut into rings. Prick the tomatoes on all sides with a toothpick. At the bottom of sterilized jars, put allspice, black pepper and bay leaf. Lay layers of tomatoes, onion rings, parsley sprigs.
2. Prepare filling. Pour gelatin into a bowl, pour 200 ml of cold water, mix and leave for 40 minutes. Add sugar and salt to the remaining water, bring to a boil. Add the swollen gelatin to the hot marinade, stirring, bring to a boil, but do not boil.
3. Fill jars with tomatoes with finished filling.
4. Cover with sterilized lids, place the jars in a large saucepan with warm water, bring water to a boil, sterilize for 10 minutes. After sterilization, roll up the jars immediately. Turn upside down and let cool.

From Italian cuisine.

For cooking you will need (per 1 liter jar):

• 0.5 kg of small tomatoes (cherry, ladies' fingers);
• 1 teaspoon white balsamic vinegar;
• 1 vanilla pod;
• 300 g of sugar;
• 150 ml lemon juice.

Recipe:

1. Wash the tomatoes, pour boiling water for 30 seconds, cool and remove the skin, cut in half.
2. Combine lemon juice with sugar, mix, put on the stove and cook until the sugar is completely dissolved.
3. Put the tomatoes in the syrup, bring to a boil, immediately remove from heat, cool and put in the refrigerator overnight.
4. Cut the vanilla pod, separate the seeds. Put the saucepan with tomatoes on the fire, add vanilla and vanilla seeds, bring to a boil, reduce the heat and cook for 45 minutes.
5. Heat the balsamic vinegar and boil until the volume is reduced by 3 times (the vinegar should thicken). Add boiled balsamic vinegar to the jam and cook for another 10-15 minutes.
6. Arrange the finished jam in sterilized jars, close with lids, cool.
7. Store in a cool place.

For cooking you will need:

• 500 g of ripe tomatoes;
• 500 g of sugar;
• juice and zest of 1 lemon;
• 1-2 green apples;
• 50 ml of rum.

Recipe:

1. Peel ripe tomatoes, remove skin and seeds, chop or chop with a mixer. Add 500 g of sugar, juice and zest of 1 lemon. Mix well and refrigerate overnight.
2. Wash apples, peel, grate on a coarse grater and mix with tomatoes. Cook, stirring, over low heat until tender, about 1 hour.
3. Pour rum into slightly cooled jam. Arrange in sterilized jars, close the lids and, having cooled, refrigerate.

How to save tomatoes that have started to spoil. If you do not have time to sell the crop, and the fruits begin to rot, this is not a reason to throw them away. Soft tomatoes with cracked skin will be the basis for many dishes. We offer recipes delicious snacks and sauces from overripe tomatoes.

Sauce

In 10 minutes, you can make sauce for fish or pasta from rejected tomatoes. Grind a few tomatoes on a grater (the skin is thrown away). In the resulting gruel, add chopped garlic, parsley or basil / dill leaves + salt + pepper. It remains only to mix - it's ready. Serve with boiled pasta, fish, steak. Leftover sauce will keep in the refrigerator for a week.

sandwich paste

From overripe tomatoes, you can cook pasta, such as lecho, but without cooking. Cut the fruit in half, remove the veins with the stalk, salt and put on a baking sheet. Bake 30 minutes. After cooling, remove the skin, mash (with a fork or crush). Add salt, garlic paste + olive oil + any herbs (oregano, basil, cilantro, marjoram, parsley). Mix better in a blender. Spread the finished pasta on pita bread, croutons, bread - delicious!

tomato oil

We send the tomatoes to the oven (10 minutes), cool, remove the hard fibers. Load into blender butter, tomatoes, available herbs (thyme, dill, oregano, basil) + pepper + salt - beat. The resulting oil is used as you like: with pasta, rice, mashed potatoes, smear on sandwiches, toasts. Unused oil can be stored for up to 2 weeks in the refrigerator and up to six months in the freezer.

salad dressing

Pass half of the peeled fruit through a sieve. Add wine vinegar, mustard, salt, honey and whisk. Without turning off the blender, slowly pour in vegetable oil, preferably olive oil. The resulting dressing is ideal for salads, side dishes of vegetables and cereals. If you intend to keep the leftovers in the refrigerator, then leave it warm for 15 minutes before use. Then stir/whisk thoroughly.

Jam

Delicious vegetable "jam" from tomato. For jam, boil tomatoes until thickened. Add salt, sugar, lemon juice, flavors from coriander, cinnamon to chili. Cooking should be until the solidifying jelly-like mass.

Tomato soup

Fry several types of onions (leek, turnip, shallots), garlic in vegetable oil. Salt, pepper, add chopped tomatoes, pour broth or water. Boil for half an hour. Grind the slightly chilled soup with a blender.

Italian appetizer or bruschetta

Prepared quickly from overripe tomatoes. Remove defective parts from fruits, bake for 5-7 minutes. On toasted bread, grated with garlic or sprinkled with grated cheese, put baked tomatoes.

salsa

The main ingredient of classic salsa is chopped tomatoes. Therefore, it is quite possible to use damaged, rumpled fruits here. Take garlic, your favorite herbs, spices, onions, and tomatoes. Everything is finely cut, flavored with lemon juice or wine / apple cider vinegar. For spiciness, you can use chili peppers.

Gazpacho

A classic Spanish dish is hard to make, but with a batch of crushed tomatoes, you can "make a homemade version" of gazpacho (cold soup). Take 6 large tomatoes, one each: sweet pepper, fresh cucumber, red onion, two slices of stale bread and a couple of cloves of garlic. Everything is cut large, the bread breaks, everything is mixed in a bowl and covered. Let it sit for an hour or two. Then everything in a blender + wine vinegar + olive oil, then in the refrigerator. The soup is served chilled.

Tomato omelette or frittata

There is no clear recipe for the Italian omelet. The dish is considered convenient for improvisations. In any case, the main participant are tomatoes. Defective / overripe tomatoes are fried in vegetable oil in a pan. If desired, any available vegetables are added: sweet pepper, onion, cucumber. Ready ingredients are poured with egg mixture. Bring to readiness under the lid or in the oven.

Homemade ketchup

Made from overripe tomatoes. Cut 5-6 kg tomatoes + 2 onions. and cook for 40 minutes, then pass everything through a sieve. Again in the pan + half a glass of sugar + full st. a spoonful of salt + 2 tsp ground pepper + tsp mustard + a pinch of coriander. Boil until thick, at the end pour half a glass of 9% vinegar. Properly brewed ketchup becomes red-brown, the volume is reduced by a third. Pour into jars, roll up, wrap.

Freeze

Without special efforts for further use freeze tomatoes. Wash, remove rotten places, dry on paper towel. Place in plastic wrap and freezer. After thawing, peel off the skin and use for any recipe. You can store until the next harvest.

The end of summer and the beginning of autumn is the traditional time for harvesting fruits and vegetables for the winter. Recipes for preparations for the winter from we bring to your attention in this article. Choose, harvest tomatoes for future use in order to enjoy their taste in winter, moreover, with health benefits!

TOMATO JUICE WITH PULP
Cooking method:

FREEZER TOMATOES
Cooking method:

DRIED TOMATOES

SALTED TOMATOES
Products:

For the marinade
Cooking method:



Advice

TOMATOES WITH GARLIC
Products:

For the marinade
Cooking method:

CUT TOMATOES
Products:

For the marinade
Cooking method:

TOMATO HALVES
Products:

For the marinade
Cooking method:

Products:

For the marinade
Cooking method:

TOMATOES WITH A SPICY NOTE
Products:

For brine
Cooking method:

Products:

For the marinade
Cooking method:

Products:

For brine
Cooking method:



Advice

Products:

Cooking method:

TOMATOES WITH DRIED HERBS
Products:
On a 3-liter jar: tomatoes; onion; garlic.
For the marinade
Cooking method:

SWEET TOMATOES with BASIL
Products:

Cooking method:

Products:

For pouring
Cooking method:

TOMATOES in TOMATO
Products:

For pouring
Cooking method:

TOMATOES AMAZING
Products:

For pouring
Cooking method>:



Advice

TOMATOES IN OLIVE OIL
Products:

Cooking method:

Products:

Cooking method:

TOMATOES IN FILLING WITH HORSERADISE
Products:

For the marinade
Cooking method:

TOMATOES IN RED WINE
Products:

Cooking method:


3. Pour tomatoes with boiling marinade, roll up.

Products:

For pouring
Cooking method:

Products:

For filling
Cooking method:

TOMATO CAVIAR
Products:

Cooking method:

TOMATO JAM
Products:

Cooking method:

Products:

Cooking method:




Advice

Bon Appetit!!!

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It is no secret that the easiest and most practical way to harvest fruits and vegetables is freezing. This also applies to tomatoes. You can prepare tomato juice with pulp, without any cooking and spinning. It is very comfortable. And you can use this juice when cooking cabbage soup and borscht, vegetable soups, when stewing potatoes and other vegetables, when preparing sauces for second courses. By the way, you can freeze not only tomato juice, but also the tomatoes themselves.

TOMATO JUICE WITH PULP
Cooking method:
Tomatoes "non-marketable" mine, cut into pieces and passed through a meat grinder. Then pour the juice into bags of 200-300 ml. This amount is enough to cook cabbage soup or borscht, stew potatoes or make sauce. Next, carefully wrap the package and put it in the freezer. Before using the juice, it is desirable to defrost.

FREEZER TOMATOES
Cooking method:
The recipe is a little time consuming, since tomatoes cut into slices cannot simply be put in a bag and put in the freezer - then you will get one large frozen lump of tomatoes and it will not be easy to divide it into pieces. Therefore, first you need to put the chopped tomatoes on cutting boards, put them in the freezer, and only after they “grab” and no longer stick to each other, put them in a bag and place them in the freezer for storage.

DRIED TOMATOES
suitable for omelettes, salads, spaghetti. Suitable for fish and meat. With such tomatoes, you can make both the first and the second dish. Take large red tomatoes, cut in half, place cut side up on a baking sheet lined with baking paper and season with salt. Dry the tomatoes in the oven at 80°C for 3 hours, then turn over and flatten slightly with a fork. Continue to dry total about 10 hours, turning the halves every 2 hours. Store dried tomatoes in the refrigerator.

In addition to the above tomato preparations, there are others - no less tasty and original, the recipes of which we bring to your attention below.

The most important preservative
tomatoes is their sorting. It does not follow
mix different tomatoes in one jar
varieties and maturity. Necessarily
sort before canning and
divide the tomatoes into ripe, green
and brown, and sort them by
sizes - small, large and medium.

SALTED TOMATOES
Products:
For a 3-liter jar: 2.5 kg of tomatoes; 2-3 bulbs; 1 head of garlic; 2-3 circles of hot pepper; sprigs of green dill; 5-6 leaves black currant and cherries; 1 bay leaf; leaves, stems or seeds of mustard; 1 teaspoon black peppercorns.
For the marinade: for 1.5 liters of water - 1 tablespoon of sugar; 2 tablespoons of salt.
Cooking method:
1. Wash the tomatoes thoroughly, prick them near the stalk. Cut the onion into rings, garlic into slices.
2. Put all the spices and spices on the bottom of the sterilized jar. Top with tomatoes, mixed with onions and garlic.
3. Boil the marinade from water, sugar and salt. Pour the prepared tomatoes, close the lid. After 2-3 days, salted tomatoes will be ready.
Advice: In the same way, you can cook cucumbers, only they will pickle faster.

Best for canning
small and medium fruits that have
excellent taste and visual
qualities. Do not use in conservation
large tomatoes, it is better to make juice from them.
Choose fruits of medium maturity,
which will not crack in the future.
To prevent them from bursting, prick them in place
finding the stalk with a wooden needle.

TOMATOES WITH GARLIC
Products:
Per liter jar: small tomatoes; a handful of peeled garlic cloves.
For the marinade: for 1 liter of water - 2-3 tablespoons of sugar; 1/2 teaspoon citric acid; 1 tablespoon of salt.
Cooking method:
1. Cut the tomatoes into quarters, place in a sterilized jar, sprinkling with garlic cloves.
2. For the marinade, boil water with sugar, salt and lemon. Strain, pour tomatoes with garlic, cover. Sterilize 10 minutes, roll up.

CUT TOMATOES
Products:
On a 3-liter jar: tomatoes; onion; garlic.
For the marinade: for 1.25 liters of water - 4 tablespoons of vegetable oil; 2 tablespoons of sugar; 2 tablespoons of vinegar; 2 tablespoons of salt.
Cooking method:
1. Wash the tomatoes, cut into slices, put in a prepared jar. Top with sliced ​​onion and garlic cloves.
2. For the marinade, boil water with vegetable oil, sugar, salt and vinegar. Pour tomatoes with boiling marinade, sterilize for 20-25 minutes, roll up.

TOMATO HALVES
Products:
For a 3-liter baika: large oval-shaped tomatoes with dense pulp; carrot; Bell pepper; hot pepper; garlic; umbrellas and dill stalks; horseradish leaves and root; black and allspice peas.
For the marinade: for one 3-liter jar - 2 tablespoons of 9% vinegar; 2 tablespoons of sugar; 2 tablespoons of salt.
Cooking method:
1. Wash vegetables and herbs, clean, dry. Cut the tomatoes in half. We cut the carrots into thin plates, sweet pepper - into slices, bitter - into rings. Large cloves of garlic are cut into slices, small ones are left whole. Dill stalks, horseradish leaves and root cut into pieces.
2. We put seasonings at the bottom of a sterile jar (the number of spices is to taste). We lay the halves of the tomatoes, layering with carrots, sweet and bitter peppers, garlic.
3. Fill the vegetables with boiling water, cover the jar with a lid and let stand for 15-20 minutes. Repeat filling 2 more times.
4. After the third pouring into the water, put salt, sugar, bring to a boil, add vinegar. Pour the boiling brine over the tomatoes, roll them up and put them upside down in a warm blanket until they cool completely.

TOMATOES WITH BLACK GROUND PEPPER
Products:
For 3-4 liter jars: tomatoes; 3-4 bulbs; 3-4 cloves of garlic; dill and parsley; ground black pepper.
For the marinade: for 2 liters of water - 3 tablespoons of vegetable oil; 3 tablespoons of 9% vinegar; 7 tablespoons of sugar; 2 tablespoons of salt.
Cooking method:
1. Wash the tomatoes, cut in half, sprinkle the cut with ground black pepper.
2. At the bottom of each sterilized jar, put onion sliced ​​into rings, garlic sliced ​​into slices, washed greens. Arrange tomatoes cut side down on top.
3. For the marinade, boil water with oil, vinegar, sugar and salt.
4. Pour the tomatoes with boiling marinade, cover with lids. Sterilize liter jars for 15-20 minutes. Roll up, turn upside down, wrap until completely cool.

TOMATOES WITH A SPICY NOTE
Products:
Per liter jar: tomatoes; garlic; red hot ground pepper; 1 teaspoon vegetable oil.
For brine: for 1 liter of water - 1/4 teaspoon of citric acid; 2 tablespoons of salt.
Cooking method:
1. Cut medium-sized tomatoes in half, but not completely. Sprinkle one half with garlic passed through the press, the second with hot pepper. We connect the halves, put them tightly in a jar, after pouring 1 teaspoon of vegetable oil into it.
2. Boil the brine from water and salt. Pour tomatoes with brine, add lemon, roll up. Then wrap well and leave to cool completely.

TOMATOES with PEPPER and CELERY
Products:
For a 3-liter jar: 1 kg of tomatoes (cream); 500 grams of sweet pepper; 1-2 heads of garlic; 1 bunch of green celery.
For the marinade: for 2 liters of water - 8 tablespoons of sugar; 1/2 cup vinegar; 2 tablespoons of salt.
Cooking method:
1. Wash the tomatoes, chop with a fork, cut out the stalk, place a clove of garlic in the cutout. Peel the sweet peppers, cut into strips. Chop the celery greens.
2. Place half of the celery on the bottom of the sterilized jar, then lay it in layers: tomatoes, sweet peppers, tomatoes, peppers, greens.
3. Boil the marinade from water, sugar and salt, cool it a little, pour over the tomatoes, leave for 10-15 minutes. Then drain the marinade, boil, add vinegar, pour over the tomatoes again, roll up. Store in a cool place.

TOMATOES with CHERRY AND CELERY
Products:
For a 3-liter jar: tomatoes, 10-15 pieces of cherry plum, 2 celery stalks, 1/2 carrots, 1 sweet pepper, 1 onion, 2-3 circles of hot pepper.
For brine: water; 6 tablespoons of sugar; 1 tablespoon salt (heaping).
Cooking method:
1. Cut the celery stalks into slices, carrots into circles, sweet peppers and onions into quarters.
2. In a sterilized jar, put prepared vegetables, tomatoes, cherry plum, circles of hot pepper. Fill with boiling water, let stand 20 minutes.
3. Drain the water into a saucepan, add salt and sugar, bring to a boil. Pour boiling marinade over tomatoes and roll up. We wrap the jar in a blanket until it cools.
Advice: The brine is so tasty with a slight sourness that even children can drink it. Cherry plum can be replaced with grapes or fine tkemali cream.

TOMATOES with GRAPES and PEPPER
Products:
For 1 kg of tomatoes: 1 bunch of grapes; 1 sweet pepper; 1 hot pepper; 3 cloves of garlic; 2 bay leaves; 5 leaves of black currant; 4 cherry leaves; 1 sheet of horseradish; 4 black peppercorns; parsley and dill; 1 tablespoon of sugar; 1 tablespoon of salt.
Cooking method:
1. Place garlic and all spices in a sterilized jar. Top with tomatoes mixed with grapes, chopped sweet and hot peppers. Pour boiling water, leave for 20 minutes.
2. Then drain the water, add sugar and salt, boil, pour over the tomatoes again and roll up.

TOMATOES WITH DRIED HERBS
Products:
On a 3-liter jar: tomatoes; onion; garlic.
For the marinade: water; 1 tablespoon of vegetable oil; 1 tablespoon of 9% vinegar; 4-5 black peppercorns; 2-3 bay leaves; 1 clove; 1/2 teaspoon dry herb mix (oregano, basil, cilantro) 1/4 teaspoon red hot ground pepper; 2 tablespoons of sugar; 2 tablespoons of salt.
Cooking method:
1. Cut the tomatoes and onions into large slices, garlic into slices. We lay in layers in a prepared jar, filling to the very top. Pour boiling water over the tomatoes, leave for 15-20 minutes.
2. Drain the water into a saucepan, add spices, herbs, sugar, salt, oil and vinegar. Boil for 10 minutes.
3. Pour tomatoes with boiling marinade, roll up.

SWEET TOMATOES with BASIL
Products:
On a 3-liter jar: tomatoes; 2 sprigs of purple basil; 1 teaspoon of citric acid; 6.5 tablespoons of sugar; 1.5 tablespoons of salt.
Cooking method:
1. Put a sprig of basil at the bottom of a sterilized jar, fill with washed tomatoes. Pour sugar, salt, lemon, cover the tomatoes with a sprig of basil, pour boiling water.
2. Place the filled jar in hot water for sterilization. Sterilize from the moment of boiling for 10-15 minutes. Roll up.

SALTED TOMATOES
Products:
On a 3-liter jar: tomatoes; parsley and dill; 4-5 peppercorns; 2 teaspoons of mustard seeds; optional bay leaf and garlic; 1 teaspoon citric acid.
For pouring: 0.8 liters of water; 2-3 tablespoons of sugar (without a slide); 1 tablespoon salt (heaping).
Cooking method:
1. Wash the tomatoes, pierce on both sides.
2. Place dill, parsley, peppercorns, mustard seeds, bay leaf and garlic in a sterilized jar. Then put in the tomatoes.
3. Boil the brine from water, sugar and salt and pour over the tomatoes. Let stand, then drain the filling. Boil again and pour over the tomatoes. Add citric acid, roll up and leave under the "fur coat" until cool.

TOMATOES in TOMATO
Products:
For two 3-liter jars: tomatoes; 6-8 peppercorns; optional bay leaf and garlic.
For pouring: for 3 liters of tomato - 3 tablespoons of sugar; 3 tablespoons of salt; 3 teaspoons of vinegar essence.
Cooking method:
1. Wash the tomatoes, put them in jars.
2. Boil water and pour prepared tomatoes with boiling water. Cover jars with lids. Leave on for 15-20 minutes. Then drain the water. Add black peppercorns, bay leaf and garlic.
3. Prepare the fill. In a boiling tomato, add salt, sugar, vinegar, boil for a few minutes.
4. Fill tomatoes with tomatoes, roll up. Cover the jars with a blanket and leave overnight to cool completely.

TOMATOES AMAZING
Products:
On a 3-liter jar: tomatoes; vinegar.
For pouring: for 2.5 liters of tomato puree juice - 2 tablespoons of salt; 4 tablespoons of sugar; 1/4 cup finely chopped garlic; 1/4 cup grated horseradish; 250 grams of sweet pepper.
Cooking method>:
1. We select tomatoes of medium ripeness, wash them, put them in a jar.
2. My overripe tomatoes, pass through a meat grinder. Put salt and sugar into the resulting juice puree, stir and put on fire. Bring to a boil and immediately put garlic, horseradish and sweet pepper passed through a meat grinder.
3. Pour jars with tomatoes with a hot vegetable mixture, pour in vinegar (1 tablespoon of 9% vinegar per 3-liter jar), cover the jars with lids and set to sterilize for 20 minutes. Then immediately roll up.
Advice: Tomatoes can be poured 2 times with boiling water, and the third - with hot tomato juice. Then roll up the jars and wrap well until completely cooled.

TOMATOES IN OLIVE OIL
Products:
For 1.5 kg of tomatoes cream: refined olive oil; 3-4 cloves of garlic; 1 small bunch of oregano; 20 black peppercorns; a large pinch of dry basil; salt.
Cooking method:
1. In a mortar, grind minced garlic with oregano, peppercorns, basil and a pinch of salt.
2. Cut the tomatoes in half, remove the pulp with seeds. Place in a single layer, cut side up, on a deep baking sheet. Sprinkle the crushed mixture on top, pour over olive oil so that the tomatoes are 2/3 submerged in the oil. Bake for about 3 hours in the oven at 190°C.
3. Then put the tomatoes in a jar, fill with oil, and which they languished. Store in refrigerator.

TOMATOES IN OWN JUICE WITH TABASCO SAUCE
Products:
Per liter jar: 1.5 kg of tomatoes (cream); 1 stalk of celery; 5 sprigs of dill and parsley; 3-4 drops of Tabasco sauce; 6 black peppercorns; 1 tablespoon of sugar; 1 tablespoon of salt.
Cooking method:
1. Dip the tomatoes into boiling water, then put them in a colander, remove the skin. We put some of the tomatoes in a jar, cut the rest in half, remove the seeds, finely chop the flesh.
2. Put the chopped tomato pulp into a saucepan and, stirring, bring to a boil. Add chopped celery, chopped herbs, tabasco, sugar, salt and peppercorns. Cook on low heat for 10 minutes. We wipe the hot mass through a sieve and bring it to a boil again.
3. Pour the prepared sauce over the tomatoes (if there is not enough sauce, add boiling water to the jars), cover with a lid, sterilize for 15 minutes. Then roll up, cool, put in storage in a cool place.

TOMATOES IN FILLING WITH HORSERADISE
Products:
For four 3-liter jars: tomatoes; 10 sweet peppers; 1-2 pods of hot pepper; 1 horseradish root; 2 heads of garlic.
For the marinade: for 5 liters of water - 400 grams of sugar; 400 grams of 9% vinegar; 200 grams of salt.
Cooking method:
1. Peel sweet and bitter peppers, horseradish and garlic, pass through a meat grinder.
2. Prepare the marinade. Boil water with sugar, salt and vinegar. Add rolled vegetables, cook for 10 minutes.
3. While the marinade is boiling, put the washed tomatoes in sterilized jars, pour boiling water twice. Then drain the water, pour the marinade, roll up.

TOMATOES IN RED WINE
Products:
For a 3-liter jar: 2 kg of small dark red tomatoes; 1 bottle of red dry wine; 150-200 grams of honey; 1 tablespoon of salt.
Cooking method:
1. We prick the tomatoes from the side of the stalk, put them in a sterilized jar.
2. For the marinade, boil 1/2 liter of water, add salt, honey and wine.
3. Pour tomatoes with boiling marinade, roll up.

TOMATOES WITH STUFFED PEPPERS
Products:
For a 3-liter jar: about 1.5 kg of tomatoes; 3 small sweet peppers; 10-15 garlic cloves; 1 horseradish root; 1 small bitter pepper; dill umbrellas; a few pieces of cloves and allspice.
For pouring: about 1.5 liters of water; 2 heaping tablespoons of salt; 4 tablespoons of sugar; 1 teaspoon of citric acid; 1 tablespoon of vodka or alcohol.
Cooking method:
1. Wash sweet pepper, remove the middle with seeds and put 3-4 cloves of garlic inside.
2. At the bottom of the prepared jar we put the horseradish root, cut with a knife, bitter pepper without seeds, dill, cloves and allspice peas.
3. My tomatoes, we prick with a fork at the stalk, put in a jar of spices, between them we place peppers stuffed with garlic (with the hole up). Put a dill umbrella on top.
4. Fill the jar 3 times: the first 2 times - with boiling water, with an exposure of 5-7 minutes. Then add salt, sugar, citric acid to the drained water, bring everything to a boil, pour in the tomatoes, pour a spoonful of vodka (alcohol) under the lid. We roll up the jars, turn them over, cover them with a blanket and leave them overnight.

GREEN TOMATOES HIGHEST CLASS
Products:
For a 3 liter jar: green tomatoes; 1 teaspoon of vinegar essence; 3 tablespoons of sugar; 2 tablespoons of salt.
For filling: horseradish; parsley and dill; garlic.
Cooking method:
1. For the filling, clean the horseradish and pass it through a meat grinder, chop the garlic, finely chop the greens. Connect everything.
2. Cut the tomatoes in half. Put the filling in the cut.
3. Pour sugar and salt on the bottom of the jars, put the tomatoes. Fill with boiling water, cover with lids and sterilize for 30 minutes. Before you roll up the jars, pour in the vinegar essence. Refrigerate until completely cool.

TOMATO CAVIAR
Products:
For 3 kg of tomatoes: 1 kg of sweet pepper; 1-1.5 kg of carrots; 3 heads of garlic; 1 pod hot pepper; 1 glass of vegetable oil; 1 cup of sugar; 1 tablespoon of vinegar; 4 tablespoons of salt.
Cooking method:
1. Pass tomatoes, seeded sweet peppers and carrots separately through a meat grinder.
2. Pour the tomato mass into a saucepan, cook for 40-50 minutes. Add vegetable oil, sugar, salt, vinegar, crushed garlic and crushed hot pepper. Boil for 10 more minutes. Then add bell peppers and carrots, cook for about 30 minutes.
3. Pack hot caviar in sterilized jars, roll up.

TOMATO JAM
Products:
For 3 kg of tomatoes: 300 grams of celery (roots and leaves); 300 grams of parsley (roots and leaves); 300 grams of leeks; 7 sweet peppers; 1 cup peeled garlic cloves; 1 pod of red hot pepper; 8 tablespoons of 9% vinegar (or 1 tablespoon of vinegar essence); 1 cup of sugar; 1 tablespoon ground black pepper; 1/2 cup salt.
Cooking method:
1. Vegetables are cleaned, washed, passed through a meat grinder.
2. Add sugar, salt, ground black pepper and cook for 40 minutes.
3. Pour in the vinegar, cook for another 10 minutes. We pack the jam in sterilized jars, roll it up.

DRIED TOMATOES WITH SPICY HERBS
Products:
For 1.5 kg of tomatoes: 1 bunch of parsley and basil; 3/4 cup vegetable oil; 1 clove of garlic; ground black pepper; 1-2 teaspoons of salt.
Cooking method:
1. Wash the tomatoes, cut in half. Finely chop the greens.
2. Cover the baking sheet with foil, grease generously with vegetable oil. Lay the tomato halves cut side down on the foil. Sprinkle with salt, ground pepper and herbs, being careful not to scatter the herbs over the baking sheet, otherwise it will burn. Place the tray in the oven. Dry the tomatoes for 2-3 hours at 100-150°C.
3. Then turn off the oven, leave the tomatoes in it overnight.
4. At the bottom of a sterilized small jar, put a cut clove of garlic. Then tightly lay the sun-dried tomatoes, pour in refined vegetable oil, close the lid. Store in refrigerator.
Advice: Tomatoes for such a preparation should be taken small, with dense pulp. After processing, they can be chewed like dried fruits or added to various first and second courses.

Bon Appetit!!!

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