Original recipes for tomato blanks for experienced housewives. Delicious homemade tomato for the winter is quick and easy

If you managed to grow a rich crop of tomatoes, then you definitely need to find a use for it; namely to fulfill tomato preparation for the winter. All kinds of recipes for homemade canned tomatoes are numerous culinary delights: jellied tomatoes, salted and pickled tomatoes, natural tomatoes in jars, ketchups, juices, salads and, of course, assorted vegetables. It remains only to choose the blank to your taste! We have collected the most interesting recipes for you. So, we are preparing tomato blanks for the winter.

Recipe for canned tomatoes

For harvesting, only small ripe tomatoes of a round or oval shape are selected. The size of the tomatoes should be no more than 5 cm in diameter. Sorted tomatoes are washed, the peel is cut crosswise on top of them, and they are blanched in boiling water for 1-2 minutes, after which they are immediately dipped in cold water. Now the peel from the tomatoes is removed very easily. Next, tomato juice is prepared. Overripe or crushed tomatoes are steamed in a separate bowl over moderate heat and then rubbed through a sieve. The result should be juice, in which salt is added, at the rate of 60 g per liter. Juice is put to boil on fire.

Peeled tomatoes are placed in sterilized jars. The container is gently shaken so that the vegetables are light as close to each other as possible. Next, jars of tomatoes are poured with tomato juice and sterilized in a large pot of boiling water for 8-10 minutes. After harvesting, they are rolled up with boiled lids and stored in a cool place.

Recipe for harvesting peeled tomatoes with bitter and sweet peppers

This pickled for one three-liter jar includes the following ingredients:
- 2.5 kg of ripe tomatoes,
- 1 pod of hot red pepper,
- 1 sweet pepper,
- 10 black peppercorns and 5 allspice,
- 1 parsley root,
- 1 carrot,
- 2 liters of water,
- 30 g of salt,
- 5 tablespoons Sahara,
- 4 tsp 80% acetic acid.

Washed tomatoes are slightly cut, blanched for 2 minutes, transferred to cold water and then peeled. Peppers (sweet and bitter) are de-seeded and cut into thin strips. Carrots are peeled, washed and cut into circles. Greens (if used in the recipe) are coarsely chopped. Parsley roots are minced. Tomatoes, along with other ingredients, are placed in jars and poured with boiling brine. Next, the jars are sterilized for about 20 minutes, acetic acid is poured into them and they are rolled up. Before cooling, almost everything "Winter blanks from tomatoes" recipes wrapped in a blanket.

Recipe with grapes

The original preparation of tomatoes for the winter is obtained with the addition of grapes. On average, one three-liter jar will need:
- tomatoes (how many will fit in the jar to the top),
- 1 bunch of grapes,
- 3 cloves of garlic,
- 1 pod of hot pepper,
- 1 sweet pepper,
- 5 sheets of cherries and currants,
- 2-3 sprigs of dill,
- 10 black peppercorns,
- 2 bay leaves,
- 1 sheet of horseradish,
- 1 tbsp salt,
- 1 tbsp Sahara.

Tomatoes are washed and pierced in several places with a toothpick. Spices, grapes, sugar, salt are placed in sterilized jars, and tomatoes are placed on top. Filled jars are filled with boiling water, covered with lids and left for 25 minutes. After the specified time, the water from the cans is drained, brought to a boil again and re-filled into the cans, which are then rolled up. Having withstood the seam to cool under the covers, it is removed in the cool for long-term storage.

Recipe for dessert tomatoes with apple juice for the winter

Not too large red tomatoes selected for harvesting are pierced in 3-4 places and dipped in boiling water for half a minute. Apple juice is boiled separately with salt and sugar (30 g of salt and the same amount of sugar are taken per 1 liter of juice). Prepared tomatoes are placed in sterilized three-liter jars, and 8-10 fresh lemongrass leaves are also placed in each. Banks are filled with boiling apple juice with spices and left for 5 minutes. After pouring, it is drained, brought to a boil, the jars are filled with it again to the very neck and left for a five-minute infusion. The procedure is repeated 4-5 more times, and the banks roll up. Similarly - in apple filling - you can cook and; but it is important to choose the right vegetables in it so that they are successfully combined with apple juice.

Recipe for gourmet tomatoes for the winter with redcurrant juice

A slightly unusual combination at first glance, but quite acceptable. Moderately sour, fragrant currants perfectly complement the natural taste of tomatoes, make it brighter and richer. For this preparations for the winter from tomatoes you need to take only ripe tomatoes. And for pouring into 1 liter of water, 50 g of salt and bee honey, 300 ml of red currant juice are taken.

Tomatoes, previously washed and dried, are pierced with a toothpick and dipped in boiling water for 30 seconds. After preparing the filling. Salt, bee honey are dissolved in one liter of water and red currant juice is poured ( home cooking). Next, jars, on the bottom of which you need to put some currant or cherry leaves, a sprig of tarragon, a couple of leaves of lemon balm, are filled with tomatoes and poured with cooked hot fill. After keeping the blanks for 5 minutes, the filling is drained from it, boiled and again poured into jars (repeat the procedure 2 times). After the second filling, the jars of tomatoes with redcurrant filling are hermetically sealed with lids.

Recipe for harvesting tomatoes with cherry twigs

More often, when preserving tomatoes, only cherry leaves are used, but in this recipe, small branches of cherries with leaves are taken. You will also need:
- 2 kg of ripe tomatoes,
- 50 g of salt,
- 100 g of sugar,
- 1 liter of water,
- ? tsp citric acid.

Tomatoes are pierced at the point of attachment of the stalk, placed in jars, and branches of cherries are placed along the walls of the container (approximately 5 pieces per 3-liter jar). Tomatoes should press cherry branches. Lemon acid dissolves in water with salt and sugar. After the solution is brought to a boil and tomatoes are poured over it. Banks with blanks are sterilized for 10-12 minutes and rolled up.

Tomato blanks for the winter with gelatin

To prepare the brine for the recipe " " for 4 liters of water you will need 0.5 kg of sugar, 100 g of salt and spices for the marinade (cloves, cinnamon, dill, bay leaf, allspice, etc.). You will also need 11 tablespoons. gelatin and a glass of water. Gelatin is dissolved in the specified volume of water and left to swell for 2-4 hours. Large dense tomatoes are cut into 4-6 parts; small tomatoes can be left whole. Onion cut into rings (for each 3-liter jar you need 1-2 large onions). The brine is boiled for 5 minutes, swollen gelatin is added to it, and the tomato sauce is mixed. Tomatoes with onions are placed in jars and poured with hot filling. Banks are sterilized for about half an hour. And, before rolling them up, 1 tsp is poured into each jar. vinegar essence.

Recipe for harvesting tomatoes with gooseberries

Not only grapes are used in the preservation of tomatoes, but also gooseberries. And yet very successful! Tomatoes according to the recipe are pierced (so that they do not burst when poured with boiling water) and blanched. The gooseberries are moved, the tails are cut off from it, and each berry is also pierced with a toothpick. Tomatoes, laying in jars, are sprinkled with gooseberries. For pouring 1 liter of water, 50 g of salt and sugar are taken. Filled jars are filled with hot brine and rolled up. Although for additional sterilization, the filling can be drained after a 5-minute infusion, boiled and re-filled with the container (as in previous recipes).

Recipe for caviar from unripe tomatoes

Delicious preparations for the winter from tomatoes the unusual tomato caviar will continue, for the preparation of which only unripe and even green tomatoes are selected. So, for about 0.5 kg of tomatoes you need:
- 1 medium carrot,
- ? bulbs,
- 25 g of parsley roots,
- 100 ml non-spicy tomato sauce,
- 1 tbsp heaping salt.

All the ingredients for caviar - tomatoes, carrots, onions and parsley roots - must first be fried in vegetable oil or baked in the oven. And then, after cooling them, pass through a meat grinder into a homogeneous mass. The resulting vegetable puree is salted, sugared, and it is added tomato sauce along with seasonings. All this is mixed, laid out in an enameled pan and put on a slow fire to boil. After boiling, the caviar is immediately transferred to jars and covered with metal lids. At the end of conservation, the jars are sterilized for about 1 hour and rolled up.

Recipe "for the winter with sunflower oil"

To start harvesting, prepare the marinade. 2 tablespoons are laid per liter of water. with a slide of sugar, 3 tbsp. salt, 10 bay leaves, 10 peas of black allspice, 15 g of cloves. At the bottom of the sterilized jars, a few peas of black pepper are placed, onions cut into rings and tomatoes cut in half (preferably cut down) are placed on them.

From above, the tomatoes are “covered” with onion rings. Then hot marinade is poured, and the jars are placed in a wide pan with warm water sterilized: gradually the water is brought to a boil, the jars need to be covered with lids and kept in boiling water for about 15 minutes. Then, taking out the jars, vegetable oil is added to them so that it completely covers the marinade on the surface and lies in a layer of 3-5 mm. Now the container can be rolled up and wrapped with a blanket until it cools.

Recipe for "Vologda" tomatoes for the winter

The ingredients for the recipe are as follows:
- 3 kg of ripe tomatoes,
- 1 kg of onion and sweet bell pepper,
- 5 heads of garlic,
- allspice.
For the marinade you will need:
- 2 liters of water,
- 6 tablespoons Sahara,
- 3 tablespoons salt,
- 2 tablespoons sunflower oil,
- 1 tbsp 70% vinegar essence.

Dense red tomatoes are cut into 4 parts. Onions and sweet peppers are cut into rings. The garlic is crushed. Then the vegetables are placed in jars and poured with hot marinade. For the marinade, salt and sugar are dissolved in water, brought to a boil, and then vinegar essence is poured into them and sunflower oil. After filling the jars, they are placed to be sterilized for 10-15 minutes. And then rolled up, turned upside down and left in this position until cool. Marinade in jars may become a little cloudy due to garlic, but this is not scary and will not spoil the taste of the workpiece at all.

Recipe "(with pulp)"

For harvesting, you will need overripe tomatoes, which are likely to be found when harvesting vegetables. From such tomatoes and just moderately ripe, you can make excellent tomato juice with pulp. To do this, red tomatoes are peeled, transferred to a dish of a suitable volume and put on low heat.

Then well-boiled tomatoes are rubbed through a sieve or mashed with a blender. The resulting mass is poured into a saucepan and boiled for half an hour, after which it is poured into jars and sterilized for another 30 minutes at a temperature of 90 C. The jars are rolled up. Lemon juice can be added to the juice while capping.

Spices are not added to juice with pulp; it is better to lay them to taste immediately before using the workpiece in winter.

Recipes "Preparations for the winter from tomatoes" there are a variety - for every taste! They also prepare stuffed ones, salt them (with other vegetables, with honey, with cinnamon, gelatin, carrot tops or rich sets of spices) ... And about tomato-based salads generally make up a separate category of home preserves! After all, their diversity and unique taste will become indispensable in the cold. Tomato blanks for the winter are a great snack for all occasions!

Harvesting from tomatoes is an indispensable component of the winter, without which almost no family can do. is a unique product, the taste of which can be enjoyed all year round. Many appetizers, sauces and even desserts are prepared from them. Tomatoes in their own juice, pickled tomatoes, pickled, salted, tomato juice, dried tomatoes, tomato jam - this is something that can be quite easily made from tomatoes for the winter, following the recipes that we will consider below.

How to dry tomatoes for the winter

Dried tomatoes are a traditional ingredient in Italian cuisine, indispensable for making pizza, different kind bruschetta, pies, soups, sauces and dressings. In our country, this type of blanks is not widespread and is only beginning to gain popularity. Dried tomatoes retain their natural bright flavor, especially when spices are added. At proper cooking dried tomatoes can be stored for up to a year.
To make a preparation of dried tomatoes for the winter, you need to choose small, well-ripened, juicy fruits, without spots and rot. The most suitable for drying are not, but. For drying, it is better to take red tomatoes "cream", as they retain the largest number pulp. Before drying, wash the tomatoes, cut the stalks and cut in half, removing the seeds with a spoon.
Do not cut the peel - it contains all the useful substances that give a characteristic tomato flavor. Sprinkle tomatoes with salt and herb mixture and place on parchment paper.
You can dry it in the open sun or in the oven. The first option is mainly used by Italians, it is more convenient for those who live in private homes.
it The best way drying, so the tomatoes retain their natural rich taste and aroma. Can be dried in the oven - 3-3.5 hours, at 120-150 degrees. After drying, lay the blanks in sterile jars and pour them with your favorite vegetable oil- olive, sunflower, etc.
You can sprinkle crushed dried tomatoes for taste and spicy aroma.

All about freezing tomatoes for the winter

Freezing is one of the most convenient ways to harvest tomatoes for the winter. , after all, at any moment there are vegetables at hand that have retained the entire set of nutrients and a holistic form. In addition, you do not have to spend money and buy winter greenhouse tomatoes that do not have such a bright, juicy taste as those grown in the summer under the open sun.
Frozen tomatoes retain their fresh taste and are indistinguishable from summer ones in a salad. There are two options for freezing tomatoes: whole fruits and tablets. The advantages of the first method are that whole frozen tomatoes are stored longer, they can be added to salads or served sliced. For freezing, you need to choose firm and ripe fruits, without damage, of medium size.
Each must be thoroughly washed, dried, laid out in one layer on a board and sent to the freezer. After a few hours, when the tomatoes are well frozen, transfer them to a frozen food storage bag and send them back to the freezer. Such tomatoes are stored for a year.

Freezing tomato tablets is a more time-consuming method. However, with such a preparation, you will not think what to cook from tomatoes for the winter, this is an ideal addition to borscht, pasta or sauce, which does not require defrosting and slicing. Before freezing, it is not necessary to peel the tomato peel, and it is also not necessary to use only whole fruits.
Rinse the tomatoes, cut into cubes, add greens and red and chop in a meat grinder or blender. Salt is not needed. Pour the tomato puree into freezer molds (ice molds, muffins, etc. are suitable) and send to the freezer.
Once the tomato mixture is well frozen, remove it from the molds and place in freezer bags. You can also store them for a year.

- a traditional snack of any winter table, everyday and festive. It is not difficult to roll up tomatoes for the winter; almost every family has its own special marinade recipe, which is passed down through the female line.

There are many ways to pickle using additives and different:, allspice, leaves fruit trees and others. Consider the easiest way to pickle tomatoes. For 2 kg of vegetables you will need a liter of water, 2 large spoons of sugar, 1 tablespoon of vinegar and salt, black peppercorns, a couple of cloves of garlic, a few stalks, leaves and.

Prepared tomatoes, thoroughly washed, should be pricked with a toothpick at the stalk so that they do not crack after pouring boiling water. Sterilize jars (pour boiling water over), put prepared and washed leaves on the bottom, put tomatoes on top. Pour boiling water over, cover with lids and leave for half an hour. Then drain the water from the jars into the pan, add sugar and boil again. Pour 1 teaspoon into jars. vinegar, then boiling marinade and tighten the lids with a seaming key. Turn the jars over, wrap them in a warm blanket and let them cool.

Did you know? For beauty, you can add thinly chopped green to the jar. bell pepper, onion or carrot rings.

How to pickle tomatoes

You can cook pickles from tomatoes for the winter. It does not require special skills, as well as the presence large space for storage, because you can salt tomatoes not only in jars, but also in large buckets or tubs. To prepare such tomatoes, place more pre-washed herbs in the selected container: with umbrellas, leaves,.
Then lay the washed tomatoes (2 kg) and pierce them several times at the stalk with a toothpick.
Tomatoes are better to take ground, solid type "cream". Put peeled and chopped garlic, about half a large head, cover with horseradish leaves. Prepare the brine: hot water(2 l.) add 6-7 tablespoons of salt and 3 tablespoons of sugar and boil.
Pour the hot (not boiling) brine over the tomatoes and leave for 3 days, covered, at room temperature. When the brine becomes cloudy and bubbles, transfer to a cold place. After 7-8 days you can try.

Important! The secret to great pickled tomatoes is a very salty and bitter pickle. It must be downright disgusting. Don't worry, the tomatoes won't mess it up, they'll take as much salt as they need.

Very tasty preparations of chopped green tomatoes for the winter are obtained. . Green or pink tomatoes of any variety are used, "cream" is best. You need to take 3 kg of tomatoes, rinse, cut into pieces.
For the dressing, chop 2 large garlic cloves, minced hot peppers rings (to taste), large bunches of dill and parsley. Place the tomatoes with dressing in a large container - a saucepan or bucket, and pour 150-200 gr. vegetable oil. Cover with a lid that will cover the tomatoes themselves, and not the container with them, and lay the press on top. You can eat such tomatoes in three days.

Harvesting tomatoes in paste or ketchup

Ketchup is everyone's favorite sauce that goes well with all dishes. It can be spicy, spicy, fragrant or just tomato. It is easy to prepare such a sauce at home, while it turns out to be much tastier and healthier than store-bought. You can cook it with the addition of pieces of other vegetables or make it spicy, spicy, fragrant, just by adding your favorite seasonings.

Consider the recipe for classic ketchup without additives. To prepare it, take 3 kg of tomatoes, ripe, without damage, half a glass of sugar, 1 tablespoon of salt, black pepper, herbs - dill, parsley, etc.
Wash the tomatoes, chop finely, place in a saucepan and cook for 15 - 20 minutes over medium heat.
Then rub the tomatoes through a sieve and continue to cook the resulting tomato puree for an hour over medium heat until it thickens.
Make a bag out of gauze, put all the spices and dip into the tomato mass. Salt and add sugar, then boil for another 10-15 minutes over low heat. Ketchup can be rolled up for the winter, poured into sterilized jars, or eaten immediately after cooling.

If you like to make preparations from vegetables for the winter, then be sure to pay attention to tomatoes. These wonderful vegetables can be salted and pickled separately (both green and red), can be added to assorted vegetable rolls, and you can also prepare tomato juice at home in salads, lecho, adjika. There are so many recipes for winter preparations from tomatoes that you can list them for a very long time. Better not waste time, but start preparing delicious tomato rolls for the future. Simple and detailed recipes with step by step photo collected in this collection will help you, whether you are a beginner or already a home canning pro.

Selected recipes for harvesting tomatoes for the winter

The best tomato recipes with photos

The last notes

cooking today spicy salad from zucchini - delicious homemade preparation, easy to prepare and accessible to everyone. To prepare it for the winter, you do not need much time. Zucchini salad has a sharp and, at the same time, delicately sweet taste.

You have probably read the story about how, long ago, one of the Russian ambassadors, by decree great empress brought a whole basket of tomatoes from Europe, not only that, he even submitted a whole report on this vegetable to the Senate, but statesmen, having bitten off this marvelous fruit, they delivered the following verdict to the tomato: "... the fruits are wonderful and intricate and not suitable for taste." That's how it happens: these "taste not suitable" a little later took root so much that it is now extremely difficult to believe in the words said then.

Tomatoes are loved and desired in any form both at a family dinner and at festive table. How delicious dishes include tomatoes, and do not count, and even in winter jars with canned tomatoes for the winter, prepared according to the most different recipes, no doubt, is available for every hostess.

Red, yellow, green, small and large tomatoes - for each of this variety of species we have our own recipe. And all this so that the tomatoes prepared in the way you have chosen for the winter will certainly please you and your loved ones in the winter.

Canned tomatoes for the winter "Visiting Grandma"

Ingredients:
tomatoes,
1 sweet pepper
7-8 garlic cloves,
7-8 black peppercorns
3-4 peas of allspice,
1 cinnamon stick
4-5 cloves,
1 cardamom
1 Bay leaf,
7 tbsp Sahara,
2 tbsp salt.

Cooking:
In clean and sterilized jars, put garlic and sweet bell pepper cut into thin strips. Prick the washed tomatoes with a toothpick around the stalk, put them in jars and pour boiling water for 10-15 minutes. Then drain the water into a saucepan, add sugar, salt, cinnamon, peppercorns, cardamom, cloves, bay leaf, bring to a boil and boil for 15 minutes. Pour the tomatoes with the resulting hot brine, roll up the prepared lids, turn the jars over and wrap them until they cool completely for a day. Then put the jars of tomatoes in a dark and cool place for storage.

Pickled Tomatoes "Gentle Snow"

Ingredients:
1-1.5 kg of small tomatoes,
2-3 tbsp minced garlic,
2 tsp 9% vinegar.
For marinade:
1-1.5 liters of water,
3 tbsp Sahara,
1 tbsp salt.

Cooking:
Fill a 1 liter jar with prepared tomatoes, pour boiling water over it and leave to cool completely. Meanwhile, prepare the marinade. To do this, boil water with sugar and salt. Drain the cooled water from the cans of tomatoes, add 1 tbsp to each jar. chopped garlic, fill the jars with boiling marinade, pour in 1 tsp. vinegar, roll up the lids, wrap and leave to cool completely, then put in a cold place.

Pickled tomatoes "Crumbs for potatoes"

Ingredients for a 3 liter jar:
small red tomatoes
1 sweet pepper
1 hot pepper
3-4 garlic cloves,
1 sprig of parsley
3 bay leaves,
3 tbsp Sahara,
3 tbsp salt,
8-9 peas of allspice,
3 tbsp 9% vinegar.
mineral water.

Cooking:
Washed tomatoes, sliced ​​sweet peppers, hot peppers, garlic and parsley put in sterilized jars. Pour boiled mineral water over the shoulders of the jar and leave for 10 minutes. Then drain the water and boil it again. Repeat this procedure one more time. Before pouring for the third time, add sugar, salt, bay leaf and pepper directly into the jar. Pour boiling water over everything, add vinegar, roll up and wrap until completely cool.

Spicy pickled tomatoes for the winter "What you love!"

Ingredients for 1 liter jar:
tomatoes.
10 g dill,
5 g celery
5 g basil
1 small head of garlic,
1 hot pepper.
For marinade:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
2 tbsp 6% vinegar.

Cooking:
Put dill, celery, basil, a few cloves of garlic and half a hot pepper in each jar, put tomatoes in jars, sprinkling them with the remaining garlic cloves, and put a sprig of dill rolled into a ring on top of the tomatoes. For marinade, boil water, add sugar, salt to it, boil for 1 minute, then add vinegar, pour tomatoes with marinade, let stand for 5 minutes and, draining the marinade, boil it again. After that, pour tomatoes with boiling marinade and roll up.

Tomatoes for the winter with horseradish in gooseberry juice "Barskie"

Ingredients:
4 kg of tomatoes,
200 g horseradish root.
For marinade:
2 liters of water
600 g gooseberry juice,
200 g sugar
60 g salt.

Cooking:
Wash the tomatoes and prick them from the side of the stalk. Cut the horseradish root into slices. Place tomatoes and horseradish in jars. Dissolve sugar and salt in water, add gooseberry juice and bring the solution to a boil. Then fill three times, roll up after the third can.

Tomatoes marinated with herbs and vegetable oil "Mom's recipe"

Ingredients:
tomatoes,
vegetable oil.
For marinade:
3 liters of water
7 tbsp Sahara,
3 tbsp salt,
1 tbsp 9% vinegar,
10 black peppercorns,
6 bay leaves,
1 head of garlic
parsley and dill - to taste.

Cooking:
Peel the garlic, cut into slices and put it together with herbs on the bottom of liter jars. Then put the tomatoes in the jars. For the marinade, add sugar, salt to the water, bring to a boil, add pepper and bay leaf to the solution and boil. Then add vinegar and pour the prepared marinade over the tomatoes. Then add 1 tbsp to each jar. vegetable oil, sterilize 1 liter jars for 10 minutes and roll up.

Tomatoes for the winter in beetroot brine "Summer Miracle"

Ingredients for a 3 liter jar:
tomatoes,
2 bulbs
1 small beetroot
1 small sour apple
For marinade:
1.5 liters of water,
150 g sugar
1 tbsp salt,
70 ml 9% vinegar.

Cooking:
Cut the apple into slices, onion into rings, beets into slices. Place the chopped ingredients in a jar and then fill it with tomatoes. Pour the contents of the jar with boiling water and leave for 20 minutes. After that, drain the water, add sugar, salt to it, bring to a boil and strain. Pour the finished marinade into a jar, add vinegar and roll up.

Tomatoes with garlic arrows

Ingredients for a 3 liter jar:
1.5 kg of tomatoes,
300 g garlic arrows,
5 black peppercorns.
For the marinade (for 1 liter of water):
1 tbsp salt,
100 ml 6% vinegar.

Cooking:
Wash the garlic cloves, cut into small pieces (3-4 cm) and blanch for a few minutes. Then remove with a slotted spoon and transfer to a sterilized jar, add pepper and place tomatoes on top. Add salt to the water, bring to a boil and pour the contents of the jar with this solution, add vinegar and sterilize for 30 minutes. Then quickly roll up the jar with a lid.

Tomatoes with baked peppers for the winter "Delightful"

Ingredients:
1 kg small tomatoes
700 g sweet pepper,
dill greens - to taste.
For marinade:
1 liter of water
2 tbsp vegetable oil,
1 tbsp dill seeds,
5 black peppercorns,
1 tbsp salt,
1 tsp 70% vinegar.

Cooking:
Wrap the peppers in oiled foil and bake in the oven, then peel and cut into slices. Cut the tomatoes crosswise, scald with boiling water and remove the skin. Put the tomatoes and peppers in jars, shifting with dill sprigs. Boil water with salt and spices, add vinegar and pour vegetables in jars with this marinade. Sterilize jars for 15 minutes, roll up, then turn upside down and wrap until completely cool.

Canned tomatoes with honey and garlic

Ingredients (calculation for 3 liter jars):
1.5-1.8 kg small hard tomatoes,
1 head of garlic
3 umbrellas of dill,
1.5 sheets of horseradish,
6 leaves of blackcurrant,
9 white peppercorns
2.5 liters of water,
6 tbsp honey,
3 tbsp salt.

Cooking:
Peel the garlic and cut lengthwise into slices. Cut off the tops of the tomatoes, make an incision in the center and stuff with garlic. Place horseradish, dill, currants and tomatoes in sterilized jars. Add pepper, cloves, honey, salt to the water and let it boil. Pour the prepared marinade over the tomatoes, cover with lids and leave for 5 minutes. Then pour the marinade back into the pan and boil. Do this procedure 3 times, then roll up the jars and turn them over until they cool completely.

Cherry tomatoes marinated with champignons

Ingredients:
250 g yellow tomatoes cherry,
300 g small champignons,
3 bay leaves,
1 bunch dill,
1 pinch black peas
1 pinch grated nutmeg
1 pinch of allspice,
1 pinch barberry
carnation,
vegetable oil,
50 ml white wine vinegar
salt.

Cooking:
Peel the mushrooms, put them in a saucepan, pour warm salted water, bring to a boil, then add white wine vinegar, a little vegetable oil, cloves, barberry, pepper and cook for 8 minutes. Then add the tomatoes and cook with them for 2 minutes, then add the bay leaf, chopped dill and nutmeg to the total mass, cover the pan with a lid and let stand for 5 minutes. Next, put the pan in cold water and, stirring gently until completely cool, let stand for another 30 minutes. Arrange the tomatoes with champignons in sterilized jars, roll up.

"Delicious flowers" from green tomatoes for the winter

Ingredients for four 3L jars:
green tomatoes,
red, green, yellow bell peppers,
carrot,
garlic.
For marinade:
6 liters of water
18 tablespoons Sahara,
9 tbsp salt,
200 ml 9% vinegar.

Cooking:
Wash the tomatoes and cut them crosswise, but not completely. In the resulting cuts, put a piece of pepper, garlic cloves, carrot slices. Arrange the finished “flowers” ​​in 3 liter jars, after putting greens and black peppercorns on the bottom of the jars. Pour boiling water over the contents of the jars twice, holding for 10 minutes each time, pour marinade on the third and roll up.

Green tomatoes with walnuts

Ingredients:
1 kg green tomatoes
100 g cores walnut,
1 pod of red hot pepper,
4 garlic cloves,
1 bunch basil greens
seasoning for vegetables - to taste,
2 tsp Sahara,
2 tsp salt,
1 tbsp 9% vinegar.

Cooking:
Cut the tomatoes into slices, salt and leave for 10 minutes. Finely chop the hot pepper and garlic, chop the basil greens, the kernels walnuts if they are bitter, soak for 20 minutes in milk, then fry in a pan without oil. Combine pepper, garlic, basil herbs, nuts, vegetable seasoning and sugar. Lay the tomatoes in jars in layers, each of which is sprinkled with the prepared mixture. Add vinegar to each jar, cover with lids and sterilize: 0.5 liter jar - 5 minutes, 1 liter jar - 10 minutes. Then roll up the jars, turn upside down and leave to cool completely.

Sun-dried tomatoes with Provence herbs "Aromatic"

Ingredients:
800 g small tomatoes,
200 ml vegetable oil,
1 tbsp provencal herbs,
4-5 garlic cloves,
1 tbsp Sahara,
1.5 tbsp salt.

Cooking:
Cut the tomatoes into quarters, scoop out any liquid with seeds from them with a spoon and wipe with a paper towel to remove moisture. Next, lay the tomato slices on a baking sheet lined with parchment, sprinkle with salt, sugar, Provencal herbs and garlic cloves, cut into 4 parts. Remove the baking sheet to the upper grate, make a minimum fire and leave with the door open for 1.5 hours. Then turn the baking sheet on the other side and place for another 30-40 minutes. After the time has elapsed, put the sun-dried tomatoes in sterilized jars along with seasonings and garlic, pour in vegetable oil and close the lid. Store in a cool place.

Green Tomato Jam with Lemons and Rum

Ingredients:
3 kg green tomatoes
3 lemons
2 kg sugar
3 liters of water
100 ml of rum.

Cooking:
Take green fleshy tomatoes no larger than a walnut, wash them, cut them into slices and remove the seeds. Then fill them cold water, put on fire, bring to a boil and cook for 3 minutes, then drain in a colander and let cool. Boil a thick syrup from water and 1 kg of sugar, dip the tomatoes into it and cook for several minutes, remove from heat and leave for a day. The next day, drain the syrup, add the remaining sugar and sliced ​​\u200b\u200blemons along with the peel, put on fire and boil for 7 minutes. Then lower the tomatoes and cook until done. When the jam has cooled, add rum, pour into jars and close with nylon lids.

Red tomato and plum jam

Ingredients:
1 kg tomatoes
3 kg plums,
2.8 kg of sugar,
50 ml lemon juice.

Cooking:
Remove the pits from the plums. Remove the skin from the tomatoes, cut into slices and remove the seeds. Mix tomatoes, plums and lemon juice, put on fire and cook, stirring constantly, for several minutes. Then wipe the resulting mass through a sieve, add sugar and cook for 45 minutes. Divide jam into jars and close with lids.

Here they are - tomatoes for the winter ... What an incredible interweaving of aromas, tastes, subtle combinations in each of the recipes. Each product is a real "tomato symphony" with a touch of piquancy and originality.

Good luck preparing!

Larisa Shuftaykina