Canned Finger Licking Tomatoes are a great way to remember the taste of summer. In winter, when we lack fresh vegetables and fruits, tomato products are an excellent addition to our diet.

To date, there are many recipes for preserving tomatoes. Every hostess every year wants to surprise her family with something new and tasty. These recipes will not only impress your family, but also allow you to enjoy the taste of blanks year after year.

Tomatoes are one of the healthiest vegetables we can consume all year round. The natural red dye contained in them - lycopene, is one of the most powerful antioxidants. Thanks to this, tomatoes prevent atherosclerosis and cancer.

It is important that tomatoes do not lose these properties during heat treatment during canning. Therefore, regardless of the method of preparation, whether raw or boiled, tomatoes have rich nutritional properties.

When combined with appropriate herbs such as basil or oregano, they taste really great. Therefore, it is not surprising that there are so many winter preservation recipes that will help maintain health and remind us of summer.

Pickled tomatoes "Lick your fingers": a recipe for the winter

This winter recipe is incredibly delicious. Such preservation will be a wonderful addition to the dining table, as well as a great snack for any holiday. And most importantly, this recipe is very simple. Therefore, a lot of effort and time will not be spent on it.

To prepare this recipe, you will need 3-4 kilograms of tomatoes, 5-6 onions. For the marinade we need:

• 2 liters of clean water;
• 2 tbsp. l. salt with a small slide;
• 6 art. l. Sahara;
• 35 pcs. allspice;
• 25 pcs. bay leaf;
• 1/3 st. vinegar;
• Sunflower oil.

Stages of work:

Be sure that all family members will like these tomatoes.

The second way to prepare preservation

As a rule, each hostess closes tomatoes at once according to several recipes. This recipe for canned tomato "You lick your fingers" for the winter is not like the others.

It is quite laborious and long in preparation, but the result justifies itself. Tomatoes prepared in this way are great with meat, sandwiches and salads.

Ingredients (per 0.5 l jar):

• 1 kg of tomatoes of cocktail varieties (it is desirable to take both red and yellow ones);
• 4 tbsp. l. olive oil;
• 1 clove of garlic;
• Salt, pepper, a pinch of sugar;
• 1 sprig of thyme;
• Basil leaves.

Marinade:

• Spoonful of capers;
• 1 clove of garlic;
• Sunflower oil;
• 6-7 art. l. olive oil.

Training:

1. Preheat oven to 230ºC. Wash the tomatoes and cut them in half. With a small teaspoon, remove the pulp from the tomato (the pulp can be used for salad or sauce). Put the processed tomatoes in a heat-resistant dish;
2. Top the tomatoes evenly with 4 tablespoons of olive oil, sprinkle with chopped garlic, salt, pepper and add a pinch of sugar; We supplement everything with a sprig of thyme and torn basil leaves;
3. Next, gently mix everything and put in a very hot oven. As soon as the tomatoes are inside the oven, immediately turn it off. We leave the tomatoes for 12 hours;
4. As soon as the time has passed, we take them out and put them in a pre-sterilized jar. Top with a whole peeled clove of garlic, capers and pour a mixture of olive and sunflower oil. The result should be whole tomatoes drenched in oil. Store them in a closed jar in the refrigerator.

Tip: you should start cooking tomatoes in the evening so that they languish in the oven all night.

Pickle "Lick your fingers" from tomato slices

The taste of pickles directly depends on the seasonings that are added. In this recipe for salting tomatoes with “You Lick Your Fingers” slices for the winter, a classic combination of additives is used that favorably emphasizes the taste of vegetables.

Ingredients:

• 1 kg of ripe tomatoes;
• 10 grains of black pepper;
• A piece of horseradish stick;
• 1 st. l. salt;
• 3 sprigs of dill with inflorescences;
• 1 onion
• 10 grains of mustard;
• 6 pcs. bay leaf;
• 3 cherry leaves.

Wash the tomatoes thoroughly, remove the stalks and pierce with a fork in several places. Arrange the tomatoes and spices in layers in a ceramic dish. The first layer consists of a tomato, on which we put pepper, horseradish and dill. And so on until the end.

In a saucepan, boil the brine: a liter of water, salt, mustard, onion, chopped into strips, cherry and lavrushka leaves. Pour the tomatoes with brine, cover and leave for 3 days until sourdough.

After that, it is necessary to shift the tomatoes into sterilized jars and pour the remaining brine. Sterilize jars for 15 minutes. Then roll up, lay the lid down and wrap.

Such dissimilar tomato recipes "You'll lick your fingers" will delight your loved ones in the winter.

In winter, without conservation, it is difficult to imagine a homemade dinner. Since in winter, fresh vegetables cost a lot of money. Therefore, hostesses have been stocking up on vegetables since the summer.

These 3 recipes for corking tomatoes differ in composition and method of preparation. Therefore, each housewife will be able to choose her own recipe.

There are so many blanks to the series of recipes You lick your fingers for the winter! All summer vegetables are presented here - zucchini and eggplant, tomatoes and cucumbers, bell and hot peppers, onions and garlic ... For gourmets - winter options with beans and rice - it is very convenient to open a jar, heat it up, add meat or fried eggs, and get A full hearty lunch, dinner or snack!

All the ingredients fit here:

Garden vegetables are wonderful in any form: overripe tomatoes go to the juice and liquid component of the blanks, crooked peppers can be left in lecho, ugly eggplant (all vegetables are beautiful) peeled and cut into cubes

It is better to choose store-bought vegetables that are already well ripe so that they do not take up space in your house and do not turn out to be tasteless in seamings

The most delicious, of course, from the garden or from grandmothers on the market, this is the best option, if not in terms of price, then in terms of quality for sure.

Five of the fastest recipes to lick your fingers for the winter:

For example, a standard platter of vegetables lick your fingers for the winter in tomato sauce is prepared like this.

1. Vegetables are sorted and washed well. Damage is removed.

2. Juice is prepared from well-ripe juicy tomatoes (dozens of ways to get juice, choose any one here).

3. The juice is boiled, chopped vegetables are added in order from the hardest to the most tender.

4. Sugar, salt, spices, vinegar and vegetable oil are added.

5. The workpiece is laid out in jars, if necessary, sterilized and rolled up with a lid.

The five most common ingredients in recipes are:

To turn Finger Lick into Bite Finger, add spices:

From dill seeds - a pleasant aroma

Black peppercorns - light spicy

Turmeric - color, spice and beauty of the skin

Garlic - without words, you know

There is also cumin, cloves, star anise, barberry, saffron.

Homemade canned tomatoes are good for everyone, but here's the problem. A standard glass jar has a specific neck diameter, approximately 80 mm. Delicious autumn tomatoes of large-fruited varieties cannot be placed in such jars without destruction. To overcome this problem, a recipe for homemade pickling of tomatoes in halves has long been used. A cut tomato compresses very easily without losing its appearance. Tomatoes of this salting have a more salad taste. There is no need to wait 2-3 months, when the brine, all its flavors and components penetrate through the whole and intact skin. Tomato halves for the winter are salted in a week. You can safely experiment with the amount of sugar and vinegar in the marinade filling, choosing the most suitable combination for your taste.

Ingredients per 2 liter jar:

• large tomatoes - 5-6 pcs.;
• vegetable oil - 2 tbsp. l.;
• table vinegar 9% - 2 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• salt for salting - 2 tbsp. l.;
• onion turnip - 3 pcs.;
• garlic, cloves - 6 pcs.;
• black peppercorns - 10 pcs.;
• sweet pea pepper - 2 pcs.;
• cloves - 2 pcs.;
• bay leaf - 5-6 pcs.

Cooking

We pick ripe large tomatoes and wash them thoroughly. Onions and garlic should be washed and peeled.

Let's prepare the rest of the ingredients. Vinegar on sale is often of high concentration, 70%, it is diluted with cold boiled water 1:11. It turns out table vinegar, normal in severity, with a strength of 9%. It is ideal for use in home canning.

We cut out the point of attachment of the stalk of the tomatoes and cut the fruit in half. If a larger fruit fell into your hands, feel free to cut it into 3-4 parts. There is nothing wrong with this retreat.

Cut the peeled onion into half rings, and cut the garlic cloves into 4 parts.

We sterilize a glass jar with boiling water, drain it and start laying out layers of onions and tomatoes. Garlic, seasonings and pieces of bay leaf are added gradually, after laying each layer. Lightly shake the jar for better compaction of the fruit.

We finish laying the last layer of tomatoes with onions, garlic and spices.

To give a special charm to this conservation, you can add a teaspoon of homemade or other adjika, the tomatoes will turn out just lick your fingers.

Boil 0.5 liters of water in a separate clean saucepan, add salt, sugar, vegetable oil and vinegar. Bring the marinade to a boil and pour over the tomatoes halves. In this way, guessing the amount of marinade is almost impossible. Top up the jar with clean boiling water.

Immediately close the jar with a sterilized lid. Tomato halves are ready for the winter. Turn the jar over and let it cool. We remove the tomatoes in halves for the winter without sterilization in a cool dark place.

Recipe number 2. Tomato halves with garlic and adjika for the winter

Salting or pickling halves of tomatoes is gaining popularity. With this technology, tomatoes (when they ripen in the marinade) acquire a completely different, more salad flavor than whole salted ones. It turns out an accelerated penetration of all the components of the marinade into the halves of the fruits of tomatoes. Onions or garlic also get tomato impregnation. Alternatively, you can prepare such a salad by taking more garlic instead of onions and adding a little homemade green adjika, which we cooked in, to each jar. This vegetable preparation for the winter will be in demand and appreciated by lovers of spicy vegetable snacks.

Ingredients for 0.6 l:

• tomatoes - 5 kg;
• garlic, cloves - 6 pcs.;
• adjika green at home - 1 tbsp. l.;
• sugar - 3 tsp;
• salt - 1.0 tsp;
• vinegar 9% - 1 tsp;
• bay leaf to taste.

Let's start cooking tomatoes halves with garlic for the winter

Let's make homemade tomatoes. These are the remains of this summer's harvest. Tomatoes need to be washed well, sorted out and the stalks removed.

Homemade adjika was kept in a glass jar. Her balance in the jar is about 1 tablespoon. Adjika does not know what mold is due to its composition. Therefore, scraping it out of the jar and sterilizing the dishes does not make sense. We will pickle halves of tomatoes for the winter right in the remnants of adjika. The head of garlic should be divided into cloves and peeled.

We cut the washed tomatoes into halves and remove the base of the stem from each half. Cut the garlic cloves in half lengthwise.

We put half the tomatoes and pieces of garlic in a glass jar with the remnants of green adjika. In the middle of the jar, you can put a bay leaf. We are trying to compact the contents of the jar a little. You don't need to use force, you can crush all the tomatoes. Add sugar and salt on top. We put a little salt, because homemade adjika is a rather salty seasoning.

Pour 1 teaspoon of 9% vinegar directly onto the sugar and salt.

Directly from the kettle with boiling water, we fill our jar with tomato halves and garlic, marinated for the winter, with boiling water. Pour boiling water carefully, as a bubble with air and drops of boiling water can escape from the jar. Let's wait a bit, move the jar and release the remaining air from the tomatoes. Place another bay leaf on top.

We close the jar with a sterile lid and turn it over. Let the dissolved adjika not scare you with its color. She has strength in the sharpness and aroma of a dozen spices and Caucasian herbs. The jar must be cold. Tomato halves with garlic are ready for the winter. We remove the workpiece in a dark place.

What options for preparations for the winter did not come up with! After all, in winter, both at the festive table and in everyday life, you really want variety. Canned vegetables prepared according to a variety of recipes have long been a traditional dish on the dinner table, especially in winter.

Spinning all kinds of tomato preparations for the winter is, so to speak, a classic of the genre. In one way or another, a lot of people harvest tomatoes; share recipes with each other, improvise, compare recipes gleaned from different sources, experiment, bring something of their own.

Some recipes are very similar to each other, and sometimes they completely repeat each other almost completely; and in some cases something new, unusual, unusual is found in them; some kind of special feature.

The variety of recipes and so many differences between them are due to the fact that different varieties of tomatoes have a different taste, and each of them is most successfully combined with “its own” set of spices (often the features of the canning method even depend on the degree of ripeness of the tomatoes).

The popularity of canned tomatoes is explained by the fact that, in addition to nutritional value (canned tomatoes are a source of many substances necessary for the body - vitamins and minerals), it is also pleasant, delicious, versatile snack, which goes well with most traditional dishes.

One way or another, the authors of all recipes are inspired by the same question: how to cook and preserve tomatoes for the winter in such a way that it is not difficult, but so that they are stored well, and so that you can lick your fingers right?

By the way, one of the famous recipes is called exactly that.

"Real jam"

The name of the recipe speaks for itself and fully explains the popularity of this recipe. The preparation is very tasty, the method of preparation is not at all complicated.

For spinning five cans 1 liter volume you will need:

Filling Ingredients

• water 3 l
• salt 3 tbsp. l.
• sugar 7 tbsp. l.
• bay leaf - 2 pcs.
• 9% vinegar 200 ml
• black or allspice 5-6 peas

At the bottom of pre-sterilized jars lay chopped greens mixed with garlic and pour in vegetable oil; after which carefully washed tomatoes are carefully laid out, alternating them with layers of onion cut into rings. bank in this way fill to the top. The marinade is boiled, after which vinegar is poured into it; let it cool a little - to about 80 degrees and pour it into jars filled with tomatoes. The filled jars are subjected to a 15-minute sterilization, after which they are rolled up and turned upside down and left to cool completely.

You can harvest tomatoes for the winter in large jars; in this case, it is convenient to combine tomatoes of different sizes in one jar (and if they are of different colors, then it will also turn out beautifully).

Ingredients for a three-liter volume of finished pickles

• Bulgarian pepper - 1
• garlic: - 3-4 large cloves
• parsley 10 - 12
• sugar - 3 tbsp. l.
• salt - 2.5 teaspoons
• vinegar - 1 tbsp. l.

First thing put water to boil, and while it boils, wash vegetables, sterilize dishes.

At the bottom of the jars we put a couple of cloves of garlic and a few sprigs of parsley, tightly lay the tomatoes, and put the remaining parsley and garlic on top of them. Cut the pepper into 4-5 parts and spread the slices on top.

While the water boils, add sugar, salt and vinegar to the contents of the jar.

After the water boils, pour it over the tomatoes and roll up the lid.

We wrap the canned jars with a warm blanket so that they cool as slowly as possible.

In addition, when harvesting according to this recipe, cucumbers, young squash or even zucchini can be added to tomatoes. This is already a sort of assorted work. In winter, such “salting” will add variety and memories of summer to the diet.

But not by canning alone, as they say ... Recipes are known that allow you to prepare tomatoes for the winter without the use of sterilization.

In great demand at the dinner table in winter will be the so-called

pickled tomatoes

To prepare such a blank, you will not need any special conditions, no special skills, no cans and lids for canning.

You will need for a 3-liter container:

• actually, tomatoes 1.3 - 1.5 kg
• parsley
• garlic 2-3 cloves
• two or three blackcurrant leaves
• 2-3 cherry leaves
• one "umbrella" dill
• 50-60 g (to taste) salt
• water - 1.2 l

Carefully lay out in an enameled pan, bucket or jar washed herbs and garlic cut into pieces. Part of the parsley, currant and cherry leaves, dill umbrella are also laid out there.

Carefully washed tomatoes are laid out on top of the greens.

Having prepared the brine (from 1000 ml of water and salt), pour tomatoes into containers with it, press down with a plate, and you can put a load on top so that the tomatoes do not float up.

The container is covered with a lid (when harvesting in a jar, you can close it with a plastic lid).

A container with tomatoes is placed in a cool place for two to three weeks; after this period, pickled tomatoes are ready and just ask for the table.

Undoubtedly, recipes for harvesting unripe, green or greenish-brown tomatoes for the winter, which remain on the branches in autumn, also deserve attention. (do not leave them on the bushes for the winter!). Such fruits are not suitable for salads and other dishes that are successfully made from red, ripe tomatoes (they differ significantly from ripe ones both in density and in the structure of the fruit pulp).

Green tomatoes have a rather interesting taste; Yes, and this preparation looks quite appetizing. As an appetizer, canned green tomatoes pair wonderfully with a variety of potato and meat dishes.

For harvesting unripe green tomatoes for the winter according to this recipe we take three liters of finished preservation:

• about one and a half kilograms of green tomatoes
• bay leaf -3
• 10 pcs black and allspice
• half a cup of nine percent vinegar

Marinade for pouring

• liter of water
• a tablespoon of salt
• one and a half tablespoons of sugar

First, let's put the marinade in preparation; To do this, bring water to a boil. In the meantime, it boils, we will select tomatoes of the correct form for preservation; preferably without dents and damage to the skin. It is better that they are approximately the same size - it will be more convenient to blanch them.

At the bottom of pre-sterilized jars lay out the bay leaf, garlic, black and allspice peas and tomatoes; before placing them in jars, they should be blanched in small portions (300-400 grams each) in boiling water for 30 seconds. The most convenient way to do this is with a colander, so as not to catch the tomatoes one by one from the boiling water in the pan. And after blanching, the tomatoes are immediately transferred to pre-prepared jars with spices already laid on the bottom.

Add salt and sugar to the boiled water for the marinade and simmer for 3-4 minutes over low heat, then add vinegar to the jars filled with tomatoes and immediately pour boiling marinade, then hermetically close jars with lids(roll up or twist). Closed jars with tomatoes should be immediately wrapped in something warm (a blanket, for example) and left in this form for about a day (during this period, the jars will completely or almost completely cool down).

It is better to store in a cool place - before the onset of winter, a cellar, cellar, cellar or refrigerator will do; and with the advent of winter, you can put it on the balcony.

There is one more method to be mentioned.

The peculiarity of this harvesting method is that the tomatoes harvested in this way should only be stored in the cold. To obtain three-liter cans of the finished workpiece you will need the following products:

First of all, let's prepare the banks. It depends on the quality of their processing whether the blanks will be stored in the winter.

It is very important not only to properly rinse the jars, but also roast them in the oven or over steam. At the same time, rinse and boil the lids.

Before cooking, small tomatoes must be washed, and then the skin should be pierced a couple of times with a toothpick around the stalk so that subsequently the peel does not burst on them from high temperature.

As for large tomatoes, they should be freed from the peel, cut into pieces and heated in an enamel bowl over low heat under a lid. You don't have to talk about boiling. Rub the heated tomatoes through a sieve (so that the juice is without seeds). Season the resulting tomato juice with sugar and salt (one tablespoon of salt and sugar per 1.5 liters of juice); you can add cinnamon and other spices (to taste).

Next, bring the grated seasoned juice to a boil and pour into jars filled with tomatoes. Next - banks must pass sterilization process within 9 minutes or pasteurization for half an hour; after which the workpiece is rolled up and wrapped until it cools completely.

One can argue endlessly about the disadvantages and advantages of one or another method of harvesting tomatoes; the main thing is that each housewife finds the optimal recipe for herself.

Calories: Not specified
Time for preparing: Not specified

I like it when guests come, I take another jar of this deliciousness from the shelf into the pantry, and in a couple of minutes a fragrant snack appears on the table. This blank has helped me out more than once, as well as - these two jars can greatly facilitate setting the table for unexpected guests. And I also learned how to cook an amazing tomato sauce based on such preservation. You have no idea how delicious it is to pour this sauce over a delicious barbecue, or just a fried chicken, or season it with lasagna, spread it on pizza, add it to vegetable stew.

I am not a big fan of making complex preparations, but it turns out that such a salad can be made even if you are a busy person, because it will take a little time to preserve, and the preparatory processes are quite simple - you just need to cut the washed tomatoes into slices, and the peeled onion into half rings . Next, cook the marinade separately, add traditional ingredients to it, and make a bookmark in clean jars. The last stage is the sterilization of the salad, but there is no need to be afraid of this process, because in fact there are several options for how best to do this: you can do it in a classic way in a saucepan in a water bath, or you can in an oven (preferably with a convector).

Such a salad is perfectly stored throughout the year in an apartment on a shelf or in a dry basement.
The number of tomatoes, herbs, spices, oil is calculated for 1 jar of 0.5 l

- a ripe tomato fruit (a variety like "Slivki" or "Chumak" - 3-4 pcs.,
- turnip onion - 1 pc.,
- garlic - 1-2 cloves,
- fresh herbs (parsley, dill, basil),
- vegetable oil - 3 tbsp.

marinade based on 3 liters of water:

- white sugar sand - 7 tablespoons,
- finely ground non-iodized kitchen salt - 3 tablespoons,
- dried laurel leaf - 2-3 pcs.,
- the fruit of allspice - 5-7 pcs.,
- table vinegar (9%) - 1 tbsp.

Recipe with photo step by step:

Cooking:




We sort through ripe tomatoes for conservation, select fruits with fleshy pulp and dense skin. We wipe the washed fruits dry, then cut into slices.
We thoroughly wash the peeled onions, then chop them into rings or half rings (if the head is large).




We wash the jars for salad, process them for a couple or in any convenient way. Then, at the bottom of each container, put peeled garlic, washed and dried fresh herbs, spices and pour in oil.




Next, lay out the onion first, and then carefully place the tomato slices on it.






We cook the marinade in a saucepan, for this we put kitchen salt and sugar sand in boiling water, and then we introduce table vinegar and boil a little for 5-7 minutes.
Pour hot brine over salad in jars and set them to sterilize for 10 minutes.




We close the jars with lids, as usual, wrap them up, and after a couple of days we place the preservation on a shelf in the pantry. We remind you that last time we cooked