According to its nutritional value among vegetables, tomatoes occupy one of the first places. Tomatoes (tomatoes) contain 93.8 percent water, 1.6-6.4 - sugars, 0.3-1.7 - citric acid, proteins, vitamins C (40 mg per 100 g of fruit), B1, B2, PP , K, carotene, from mineral substances - salts of iron, phosphorus, potassium.

They have a low calorie content (19.7 kcal per 100 g of fruit), so they are recommended for overweight people. The absence of special substances in them - purines - allows them to be used by patients with gout. Tomatoes are recommended for food for patients with various types of metabolic disorders. They are useful in diseases of the cardiovascular tract. Fruit pectin lowers cholesterol levels in the blood, inhibits the growth of bacteria.

Bookmark for long-term storage

For bookmarking for long-term storage, tomatoes of late plantings of the milky or green stage of maturity are taken, healthy fruits are selected and placed in boxes with trellised lids with the stalks up. At the bottom of the box between the fruits, small dry (best of all birch) shavings or peat are poured, you can also wrap each fruit in paper. The best temperature for storing tomatoes is 12°C. The shelf life of tomatoes according to this method is from 1 to 3 months.

According to the second method of storage, the fruits collected at the end of October at the stage of milky ripeness are wrapped in black thin paper, placed in a disinfected low (Bulgarian type) box with dry, clean straw and brought into a dark, ventilated storage. Here they need to be kept at a temperature of 8-10 ° C. With this method, tomatoes can be stored until January.

For harvesting, tomatoes are canned, pickled, salted, jam is made.

RED TOMATOES NATURAL
Select fruits with a good even color, dense and uniform in size, put in jars and pour boiling brine. Cover jars with lids and sterilize, keeping in boiling water liter - 8-10 minutes, three-liter - 15-20 minutes.
For brine: for 1 liter of water - 50-60 g of salt or 35 g of salt and 6 g of citric acid.

WHOLE TOMATOES WITHOUT SKIN
For the preparation of canned food, use red oval or plum-shaped fruits, as well as small round tomatoes, up to 3-4 cm in diameter.
Sort the tomatoes by size, degree of maturity and color, remove the stalks, rinse in running water, put in a colander or on a blanching net, immerse in boiling water for 1-2 minutes and cool with cold water. After that, the skin is easily separated from the pulp with a knife.
Place peeled tomatoes in prepared jars and pour hot brine over them. Sterilize the filled jars at a temperature of 110 ° C: with a capacity of 0.5 l - 5-8 minutes from the moment of boiling, with a capacity of 1 l - 10-12 minutes.
For brine: for 1 liter of water - 50-60 g of salt.

TOMATOES IN OWN JUICE WITHOUT SKIN
Blanch the tomatoes selected for canning without skins, dipping them in a colander in boiling water for 1-1.5 minutes, and then immediately cool them, dipping them in cold water or pouring them with cold water. At the same time, the skin of the tomatoes cracks and is well removed.
Further, the cooking process is the same as in the previous recipe.

CANNED UNPEELED TOMATOES
Canned tomatoes retain their taste, aroma and nutritional value. Select fresh, regular shape, with a smooth surface, strong tomatoes, not damaged by diseases and pests, without sunburn spots. In addition, the tomatoes must be perfectly ripe - an intense red color, without a green or yellow-green spot near the stalk. Soft and overripe tomatoes, as well as tomatoes with a large number of seeds or loose flesh, are not suitable for canning. You can not use very large, cracked fruits. From them prepare tomato juice for pouring.

Peel the tomatoes selected for canning from the stalks, rinse very well with cold running water. Since tomatoes are not blanched, it is necessary to remove microorganisms adhering to them during washing. Pierce tomatoes in several places with a fork, put in jars and pour freshly prepared tomato juice, cooled to a temperature of 80-85 ° C with the addition of table salt. Sterilize filled jars and seal. Keep upside down until cool.

Prepare tomato juice for pouring from strong, well-ripened tomatoes; overripe soft fruits can also be used. Remove the stalks, greenery, parts damaged by sunburn and diseases, rinse the tomatoes with running water, cut into slices, put in a suitable dish and cook until soft and juice is released, then rub through a fine sieve to separate the seeds and skins.

Add salt to the grated tomato juice, then bring the juice to a boil. The shelf life of tomato juice after preparation is one hour. Then it begins to ferment rapidly and becomes unsuitable for pouring. In view of this, when preparing a large amount of canned food, tomato juice for pouring should be prepared in separate portions.
For pouring: for 1 liter of tomato juice - 20-30 g of table salt.

TOMATOES CANNED WITH PEPPERS
Packed in jars, peeled tomatoes and spices pour brine. Place the jar in a saucepan with warm water, put on fire, bring the water to a boil and keep the jar in boiling water for 20 minutes. Then take it out of the pan, add vinegar essence and roll up with a tin lid. Tomatoes should be stored in the coolest place.
For one three-liter jar - tomatoes - 2.5 kg, red hot pepper - 1 string, red sweet pepper - 1 pod, black hot pepper - 10 peas, black allspice - 5 peas, fresh parsley (roots with greens) - 1 piece , fresh carrots - 1 piece.

To prepare the brine - 30 g of table salt and 60 g of granulated sugar per 2 liters of water, 4 teaspoons of 80% vinegar essence.

PICKLED TOMATOES
There are many ways and recipes for making pickled tomatoes. They differ in a different ratio in the marinade of salt, sugar and a set of spices. Pickled tomatoes are mostly small: green, milky, brown, pink. At the bottom of the jar put spices and spices. Pour jars of tomatoes with boiling marinade, sterilize and roll up with tin lids.

For the first way: bay leaf - 3 pcs., black hot pepper - 10 peas, red hot pepper - half a pod, cloves - 10 pcs., cinnamon - on the tip of a knife; for marinade - for 1 liter of water, take 50 g of table salt, 50 g of granulated sugar and 4 teaspoons of vinegar essence.

For the second way: dill stalks - 10 pieces, blackcurrant leaf - 10 pieces, parsley - 15 g, mint - 10 g, hot red pepper - 1 pod; for marinade - for 1 liter of water, take 50 g of table salt, 50 g of granulated sugar and 3 teaspoons of vinegar essence.

For the third way: on a three-liter jar, take 6 glasses of water, 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 6 peas of black and allspice, 6 pieces of cloves, 3 bay leaves, a pod of red pepper, boil everything, then pour half a glass of 9 percent vinegar.

SALTED TOMATOES
Put the tomatoes in cylinders or tubs, shifting with spices, wash down with brine. Loosely seal the cylinders with lids, and put a circle in the tubs and a small load on it. It must be borne in mind that more ripe tomatoes are poured with a stronger brine. You can simply sprinkle them with salt without pouring the solution - the tomatoes will let the juice go.

For 10 kg of tomatoes - 2 bushes of dill and 1 - tarragon, 1-2 pods of hot pepper, some fresh leaves of black currant, horseradish, celery and parsley, parsnips;
for 10 liters of brine - 600 g of salt.

SALTED TOMATOES WITH MUSTARD (OLD RECIPE)
Rinse slightly unripe hard tomatoes and put them in a barrel, bucket or pan, sprinkling with blackcurrant leaves. Lay these leaves at the bottom too. In the prepared boiled brine, after it has cooled down, add dry mustard, stir and let stand.

When the brine becomes transparent, slightly yellowish, you can pour tomatoes over it. From above, as usual, put a clean cloth and oppression.

For brine: for a bucket of water - 2 thin glasses of sugar, a glass of salt, 15 bay leaves, a teaspoon of crushed peas of allspice and bitter pepper, a pack (100 g) of dry mustard.

SALTED TOMATOES WITH CARROTS
Rinse ripe firm small tomatoes thoroughly. Do not tear off the stalks - so the tomatoes do not flow out, remain firm, they can be cut into slices, like fresh ones. Put the tomatoes in a tub, a bucket, a pan in rows, sprinkling with grated carrots, add red pepper, dill, garlic, bay leaf and pour brine, put oppression on top.

Store in a cool place. If by the end of winter the tomatoes begin to turn sour, you need to get them out of the brine, wash them, put them back in place and fill them with fresh water. After that, they will remain for another 3-4 months.

For 8-10 parts of tomatoes - 1 part of carrots;
for brine - take 500 g of salt in a bucket of water.

SALTED TOMATOES IN A BAG
A plastic bag is used as a container for salting. Wash the selected tomatoes of medium maturity, then prepare the leaves of cherries, currants, dill and celery, rinse and drain. Separately chop sugar beet - it delays oxidative processes. Put a layer of greens in the bag, then a layer of tomatoes, again greens, chopped sugar beets and tomatoes. A layer of greenery is laid on top of everything. Tie the bag tightly and place in a barrel or box.
After two days, pour the vegetable mixture in a bag with brine.

To prepare the brine, take water for half the capacity of the bag, salt, add dill, hot and allspice, bay leaf, boil everything.

The brine, having cooled, strain and pour into a bag, which is then tightly tied.
FOR brine - for 1.5 liters of water - 100 g of salt, herbs and spices to taste.

SALTED TOMATOES IN OWN JUICE
Pour freshly picked blackcurrant leaves on the bottom of the prepared barrel and lay red tomatoes in rows, layering each row with blackcurrant leaves, sprinkling with salt and mustard powder. After laying several rows of tomatoes, pour them with mashed tomato mass. So alternate until the barrel is full. Put one part of the spices on the bottom of the barrel, the other - in the middle, the last - on top of the tomatoes.

Cover the tomatoes with blackcurrant leaves on top, cork the barrel and add the tomato mass through the tongue and groove hole.
Fermentation lasts 6-7 days, after which the tongue-and-groove hole is sealed and the barrel is transferred to a cold place.
For 10 kg of tomatoes with tomato mass - 500 g of salt.

DRY SALTING OF TOMATOES
Sort the tomatoes, select the unusable ones, then wash and put in a barrel, sprinkling each row with dry table salt. Close the barrel with a circle, on top of which put a small oppression. Store in a cold place.
For 10 kg of tomatoes - 1.1-1.2 kg of salt.

SALTED TOMATOES WITH YOUNG CORN
For salting, select red and green hard tomatoes. Salting is carried out in small oak barrels (25-50 l) or glass bottles. At the bottom of the prepared container, put blackcurrant leaves, previously scalded with boiling water. Wash tomatoes, spices, young stems and leaves of corn in cold water. Put a layer of corn leaves on the bottom of the barrel, then rows of tomatoes and spices. Cut young corn stalks into pieces 1-2 cm long, layering each row of tomatoes with them.

Top the tomatoes with corn leaves and pour clean water. Pour the salt into a clean gauze bag, which is placed on top of the corn leaves so that it is in the water.

Cover the barrel with a small circle, on top - a small load.
For 10 kg of tomatoes - 550-600 g of salt.

TOMATOES WITH GRAPES
Tomatoes intended for canning, peeled from the stalks, washed, pierced in several places. Put spices, tomatoes, grapes, salt, sugar in a sterilized jar, pour boiling water for 20 minutes.
Bring the drained water back to a boil, pour over the tomatoes and roll up.

For a three-liter jar - 1 sweet pepper, 1 hot pepper, 3 garlic cloves, 2 bay leaves, 5 currant leaves, 4 cherry leaves, 10 black peppercorns, 1 horseradish leaf, 2 sprigs of dill, parsley, 1 cm, a spoonful of salt. 1 st. a spoonful of sugar, 1 bunch of grapes.

GREEN TOMATOES WITH ONIONS AND CARROTS
In a saucepan put finely chopped onions, sliced ​​green tomatoes, sliced ​​carrots, greens. Pour all this with vegetable oil and simmer for 30 minutes. When the tomatoes are soft, add crushed garlic.
Arrange in half-liter jars and sterilize for 15 minutes in boiling water, roll up.

5-6 large green tomatoes, two onions. 2 carrots, 60 g vegetable oil, 5 cloves of garlic, parsley and celery.

DESSERT TOMATOES
Rinse medium-sized dense tomatoes, peel them from the stalks, blanch in boiling water for half a minute, pre-chopped in several places. Put the tomatoes in a three-liter jar, add lemongrass leaves.
Boil the apple juice, add sugar and salt, pour over the tomatoes with boiling filling, after 3-5 minutes drain the filling, boil, repeat twice more. After the third bay, roll up the jar.

On a three-liter jar - 8-10 lemongrass leaves; for pouring - for 1 liter of apple juice - 30 g of salt, 30 g of sugar.

TOMATOES DELICATE
Rinse the tomatoes, select the same size, blanch in boiling water for half a minute, put in a three-liter jar, add greens: lemon balm leaves, tarragon. Prepare the filling, in which add redcurrant juice, honey, salt.
Pour tomatoes with boiling solution, after 3-5 minutes drain the solution, boil again. Repeat two more times. After the third bay, roll up the jar, turn it upside down until it cools.

On a three-liter jar - 30 g of lemon balm and tarragon leaves;
for filling: for 1 liter of water - 300 g of red currant juice, 50 g of honey, 50 g of salt.

TOMATOES IN GELATIN
Wash large dense tomatoes, cut into 4-6 parts. Peel the onion and cut into rings. Put tomatoes and onions in jars, alternating in layers (2-3 large onions will be needed for a three-liter jar). Prepare the brine: boil water, salt, sugar and spices for 3-5 minutes. Pour gelatin with warm water and leave for 3-4 hours. Mix the brine with a solution of gelatin and pour jars with vegetables. Sterilize three-liter jars for 20-30 minutes. Before closing the jar with a lid, pour in 1 teaspoon of vinegar.

For brine - 4 liters of water, 100 g of salt, 500 g of sugar, spices (cinnamon, cloves, allspice, bay leaf, dill);
for a gelatin solution - 200 g of warm water, 11 teaspoons of gelatin.

TOMATOES WITH GOSEBERRIES
Sort the gooseberries, cut off the tails, chop. Prepare the tomatoes by blanching them for half a minute in boiling water. Pour prepared tomatoes with gooseberries, placing them in a three-liter jar. Boil the filling, pour the boiling solution over the tomatoes, after 3-5 minutes pour the solution into the pan, bring to a boil again.
Repeat two more times. After the third time, roll up the jar.

For pouring into 1 liter of water - 50 g of salt, 50 g of sugar.

TOMATOES WITH GARLIC
Peel the garlic, blanch the tomatoes for half a minute in boiling water, then make 2-3 punctures on top with a wooden stick so that the skin of the tomatoes does not crack. Prepare a filling of apple juice, salt and sugar. Put the tomatoes in a three-liter jar, sprinkle with garlic, pour boiling filling, quickly roll up and turn upside down until cool.
Similarly, you can cook tomatoes with onions, which are pre-cut into rings.

Garlic and onions are phytoncidal plants, so a one-time pour is enough.
For pouring - 1 liter of apple juice, 50 g of salt and sugar (for tomatoes with garlic), 30 g of salt and sugar (for tomatoes with onions).

GREEN TOMATOES WITH GARLIC
Rinse green tomatoes of the same shape and size, make cuts with a sharp knife. Inside each tomato, put a plate of garlic, a sprig of dill or parsley. Carefully place in prepared liter jars, pour hot marinade over and sterilize for 20 minutes.

After that, the banks quickly roll up and turn upside down until cool.
For the marinade: for 1 liter of water - 1 tbsp. a spoonful of salt, 2 tbsp. spoons of sugar, 60 g of vinegar.

CAVIAR FROM GREEN TOMATOES
To prepare caviar from green tomatoes, take green, intact, without stalks, fruits of any size and shape. To improve the taste, add carrot and parsley roots, onions to the composition of caviar. Bake tomatoes, root vegetables and onions in the oven or Russian oven.

After that, pass all the components through a meat grinder, add salt, sugar, spices, tomato sauce, mix thoroughly, bring to a boil and fill glass jars with the resulting mixture, cover with clean dry lids and sterilize for 1 hour, then cork and turn upside down .

For 1 kg of caviar - 600 g of green tomatoes, 200 g of carrots, 100 g of tomato sauce, 50 g of onion fried in vegetable oil, 25 g of parsley, 15 g of table salt, 10 g of granulated sugar.

TOMATO CAVIAR
Bake tomatoes, pass through a meat grinder, add salt, pepper and onions fried in vegetable oil. Mix everything well. Fill jars 3/4 full and top with hot tomato sauce.

The sauce is prepared from mashed tomato mass, to which you need to add bay leaf, pepper, dill and parsley, sugar and salt (to taste).

JUICE, PUREE, TOMATO PASTE
Wash ripe tomatoes with cold running water, cut into pieces, put in a saucepan without water and put on fire. When heated, the tomatoes will release juice and settle.

Add a new batch of tomatoes, then more, until the pan is filled to the top. Heat over low heat for about 20 minutes until the mass boils, then drain the juice, pour hot into bottles, warm the bottles for 25-35 minutes.
Prepare puree and pasta from the tomato mass left in the pan. For mashed potatoes, it needs to be boiled 2-2.5 times, for pasta - 5-7 times. Arrange in glass jars and sterilize for 30-40 minutes.

For 1 kg of finished puree or paste - 3 tbsp. spoons of salt.

TOMATO JUICE WITH PULP
Ripe, overripe, well-colored tomatoes can be washed, peeled and boiled, then rubbed through a sieve. Evaporate the juice for about 30 minutes, then pour into jars or clean bottles. Sterilize for 30 minutes at 90°C.
The juice is diluted with lemon juice in winter and served as a drink. You can make soups and sauces from it.

TOMATO SAUCE SPICY
Boil mashed tomatoes in a saucepan until half of the original volume remains. Ten minutes before the end of cooking, add granulated sugar, vinegar, salt, garlic, pepper, cinnamon, cloves. All this can be poured directly into the tomato mass or put in a bag and boiled in it, and discarded after cooking.

Pour hot sauce into jars or bottles, sterilize in boiling water and seal.

For 2.5 kg of freshly mashed tomatoes - 150 g of granulated sugar, 20-25 g of salt, 0.5 g of peeled garlic, 0.5 g of black pepper, 1 g of allspice, 1.5-2 g of cloves, 1.5- 2 g cinnamon, vinegar to taste.

TOMATO-APPLE SAUCE
Peel the tomatoes, cut into 4 parts, remove the core from the apples and finely chop, chop the onion, remove the seeds from the sweet green pepper. Put all products in a saucepan, add raisins, sugar, salt, wine or table vinegar, dry mustard, you can put ground ginger. Cook over low heat for about 2 hours. Cool, put into jars and tie. Store in a dark place.

6 tomatoes, 2 cups chopped apples, 3 peppers, 2 cups raisins, 1 cup chopped onions, 3.5 cups sugar, 1/4 cup salt, 3 cups wine or table vinegar, 60 g dry mustard, 2 tbsp. tablespoons ground ginger.

SPICE FROM TOMATOES
Wash ripe red tomatoes, pour over boiling water and pass through a meat grinder along with peeled garlic. Wash and grate horseradish, mix with ground tomatoes, add sugar, salt, vegetable oil and mix.
Arrange the finished seasoning in small jars and close them with a lid.

Store in a cool place.
1 kg of ripe tomatoes, 300 g of garlic, 200 g of horseradish, 100 g of vegetable oil, 100 g of sugar, 15 g of salt.

ADJIKA AT HOME
Rinse tomatoes, carrots, bell peppers, apples, red capsicum well and pass through a meat grinder. Then transfer to a saucepan and cook for 1 hour from the moment of boiling.

When cool, add crushed garlic, vinegar, sugar, sunflower oil, salt, mix everything well, place in hot jars or milk bottles and close (bottles can be closed with nipples), store in a cool place.

For 2.5 kg of tomatoes - 1 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 100 g of red capsicum, 200 g of crushed garlic, 1 cup of vinegar, 1 cup of sugar, 1 cup of sunflower oil, 1/4 cup of salt.

PREPARATION FOR SECOND COURSES WITH TOMATOES
Sort the tomatoes by size and quality. Wash the best and cut into 2-4 parts, the rest will be used to prepare the filling. Peel the sweet peppers from the stalks and seeds, wash it, cut into pieces. Eggplants are also cut into pieces and put in salt water for half an hour (3 tablespoons of salt per 1 liter of water) to remove bitterness. Remove the ends from green beans, then cut into pieces 2-3 cm long, wash. Dip the pepper and beans for 3-5 minutes in boiling, and then in cold water.

Prepare the filling: cut the tomatoes into pieces, boil them for 10 minutes and rub through a colander or sieve. Salt the resulting mass and, stirring, bring to a boil. Put prepared peppers, eggplants, green beans in a saucepan with hot filling and simmer for another 20-30 minutes over low heat.

In each jar put chopped celery, parsley, then a layer of tomatoes, and on top - a layer of vegetables.
Cover jars with lids and sterilize half-liter - 30 minutes, liter - 40 minutes.
For a half-liter jar - 125 g of tomatoes, 125 g of pepper, 75 g of eggplant, 25 g of green beans, 2-10 g of herbs, 5 g of salt, 150 g of tomato sauce.

TOMATOES IN SUNFLOWER OIL
At the bottom of a liter jar put bay leaf, black pepper, onion cut into rings. Then tightly lay the red tomatoes, cut in half, with dense pulp. Lay cut side down. Place a few onion rings on top.
Pour the marinade over the tomatoes, put in a saucepan with water and sterilize for 15 minutes, covered with a lid. Before corking, pour a little sunflower oil into a jar so that it covers the marinade with a layer.

1 onion, 2 bay leaves, 6 black peppercorns; for marinade: for 1 liter of water - 7-10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. spoons of salt, 2 tbsp. tablespoons of sugar, after boiling, add 3 tbsp. spoons of vinegar.

GREEN TOMATO SALAD WITH ONION AND PEPPER
Pour boiling water over the tomatoes, cool, cut into slices and, combining with onion rings and sweet pepper strips, mix. Add dill, salt, sugar, pepper to the salad, put tightly in sterile jars, pour boiling marinade and sterilize half-liter jars - 10 minutes, liter jars - 20 minutes, add vegetable oil at the end. Banks roll up.
You can also add chopped grated cabbage to such a salad.

For 1 kg of green tomatoes -0.5 kg of onions, 3-4 sweet peppers; for marinade - for 1 liter of water - 70 g of vinegar, 20 g of sugar, 50 g of salt.

GREEN TOMATOES WITH VEGETABLES
Finely chop the green tomatoes and onions, grate the carrots on a coarse grater. Put the vegetables in an enamel bowl, add salt and leave for 10-12 hours. Prepare marinade. To do this, pour vegetable oil, 9% vinegar into a saucepan, add sugar, black pepper and bay leaf, put on fire and bring to a boil. Pour the hot marinade into the salad mass, mix everything thoroughly and put on fire again. After boiling, cook for half an hour, stirring constantly. Arrange the hot salad in sterilized jars and roll up the lids.

3 kg of green tomatoes, 1.5 kg of carrots, 1.5 kg of onions, 100 g of salt; for marinade - 300 g of vegetable oil, 200-250 g of vinegar, 300 g of sugar, 5-6 black peppercorns, 5-6 bay leaves.

TOMATO JAM
Select whole small firm unripe tomatoes, rinse well. With a clean screwdriver, carefully make a deep hole on the frontal side (against the stalk) and carefully, so as not to touch the pulp, remove the seeds. Put a slice of walnut into the resulting cavity. Pour stuffed tomatoes with half-prepared syrup and leave for 5-6 hours.
After that, cook until tender for about one hour. If there are no walnuts, you can make jam from some tomatoes.

Summer has come, in the gardens and on the shelves seasonal vegetables appear in large quantities and at an affordable price. From about mid-July, summer residents begin to ripen tomatoes. If the harvest is successful and there are a lot of tomatoes, then you can prepare a delicious homemade tomato for the winter from them.

I make such a blank every year and will be happy to tell you my proven and simple way. I am posting the recipe with step by step photos for anyone who wants to help.

To make a homemade tomato we need:

• tomatoes;
• salt;
• pepper.

How to cook a tomato for the winter at home

First, you need to wash and sort out the tomatoes. We do not need black or rotten barrels in a tomato. Therefore, we cut out such places, and the good part needs to be cut. What size to make the pieces does not matter, as we do it for our convenience in the future.

So, we have three ways to turn tomatoes into a liquid.

1 way - juicer.

2 way - meat grinder.

3 way - combine.

It is more convenient for me to use a combine with a nozzle in the form of sharp knives.

This method seems to me the fastest and most convenient, but you choose. The method of grinding does not greatly affect the final result.

Having turned all the tomatoes into a tomato, pour it into a saucepan in which it will be cooked.

Salt, pepper it to taste and put on a small fire. Be careful, as soon as the tomato boils, it can “run away”. You need to cook homemade tomato over low heat for at least 30-40 minutes after boiling.

While the tomato is cooking, you need jars and lids.

The boiled tomato is carefully poured into clean jars.

We roll up full jars with clean lids and wrap them up for further cooling. As soon as our homemade tomato has cooled down, we need to put it in a cool place for storage.

Despite the fact that the recipe seems to be elementary, the tomato turns out incredibly tasty. It can be added to a soup fryer, stewed in it like a sauce, or it can be diluted with water and drunk like tomato juice. And I even eat okroshka with homemade tomato, pour it instead of kvass. 😉 In general, there is a lot of room for culinary fantasies, but the most important thing is that everything is natural. Enjoy your meal.

Tomatoes of any size and variety can be processed using a meat grinder.

This method allows you to prepare delicious tomato snacks that are not suitable for pickling.

By twisting the tomatoes in a meat grinder, you can cook ketchup, adjika or other preparations. This method allows you to preserve the natural taste and aroma of tomatoes.

Tomatoes through a meat grinder for the winter - the basic principles of cooking

Tomatoes are washed, cut into several pieces and twisted in a meat grinder. You can do this both with the skin, and after removing it. Then the tomato mass is put on the stove, boiled, and only after that vegetables, herbs and spices are added. Boil everything together for a few minutes and pour into jars. The blanks are sterilized, if it is provided for in the recipe.

Garlic, onions, sweet bell peppers or other vegetables can be added to tomatoes ground in a meat grinder.

Recipe 1. Tomatoes through a meat grinder for the winter with pepper

Ingredients

five kilograms of tomatoes;

300 g sweet bell pepper;

300 g carrots;

parsley - a bunch;

salt, bay leaf and peppercorns.

Cooking method

1. Cut the washed tomatoes into large slices and grind in a meat grinder. Transfer the resulting tomato mass to an enameled container and put on low heat.

2. Peel the carrots and grate with small chips. Wash the sweet peppers, cut the tails and clean from the partitions and seeds. Cut them into half rings. Rinse the greens, dry slightly and finely chop with a knife.

3. Half an hour after the tomato boils, put carrots and half rings of sweet pepper into it. Salt, season with bay leaf and black peppercorns. Simmer the tomato over low heat for another quarter of an hour. Then pour it into sterile jars and twist. Turn over the snack jars, cover with a blanket and cool throughout the day.

Recipe 2. Tomatoes through a meat grinder for the winter with garlic

Ingredients

100 g of garlic;

kilogram of ripe tomatoes;

salt, pepper and sugar.

Cooking method

1. Rinse the tomatoes, remove the stalks and cut them into small slices. Grind the tomatoes with a meat grinder. Pour the resulting tomato mass into an enameled container.

2. Disassemble the garlic into slices and peel them. Grate the garlic on a fine grater, or crush with a garlic press. Put the chopped garlic in the tomato, add the bulk ingredients according to the recipe, mix everything well and cover with a lid. Put the tomato mixture on the stove and boil.

3. Pour the boiling tomato into jars and roll up. Cover the inverted preservation with a blanket. Cool for a day, then put in the cellar.

Recipe 3. Tomatoes through a meat grinder for the winter

Ingredients

three kg of tomatoes;

sugar - a little more than half a glass;

table vinegar 9% - 80 ml;

10 cloves;

black pepper - 10 peas;

two cloves of garlic.

Cooking method

1. Wash the soda cans, rinse and sterilize in the oven for half an hour. Boil the lids.

2. Rinse ripe tomatoes, pour over with boiling water and peel. Cut into large slices and twist in a meat grinder. Pour the tomato mass into a thick-walled saucepan and put it on medium heat to cook for half an hour. Remove the foam, reduce the heat and boil for a couple more hours over low heat.

3. Peel the garlic and also grind it in a meat grinder. After the mass has been reduced by half, add garlic, bulk ingredients, cloves and pepper. Pour in the vinegar, wait until the tomato boils, and pour into prepared jars. Roll up the appetizer, turn over, cover with an old coat and leave for a day.

Recipe 4. Tomatoes through a meat grinder for the winter with garlic and horseradish

Ingredients

kg of red tomatoes;

root horseradish and garlic - 100 grams each;

two st. l. salt;

granulated sugar - 20 g.

Cooking method

1. Rinse ripened tomatoes, dip in boiling water for a few seconds and remove the skin. Cut them into large pieces. Remove the skin from the horseradish and cut into pieces. Squeeze the peeled garlic through a garlic press.

2. Grind tomatoes and horseradish root in a meat grinder. Transfer the mass of tomato and horseradish to an enameled container, add garlic and dry ingredients here. Mix very well so that the garlic and horseradish are well connected with the tomato.

3. Arrange the seasoning in jars, close with plastic lids and store in the cellar or in the refrigerator.

Recipe 5. Green tomatoes through a meat grinder for the winter

Ingredients

1300 g of green or brown tomatoes;

half a kilogram of onion;

carrot - 400 g;

bell pepper - three pcs.;

chilli;

two apples;

granulated sugar - 60 g;

lean refined oil - 50 ml;

half tsp essences of vinegar.

Cooking method

1. We wash the green tomatoes and cut them into large slices. Grind them in a meat grinder. We transfer them to a saucepan. Peel the onion and cut into quarters. In sweet peppers, we cut out the stalks, clean from partitions and seeds and cut into wide strips. We wash the apples and cut into four parts, cut out the seed boxes. We clean the garlic from the husk.

2. Grind peeled and chopped vegetables in a meat grinder. Squeeze the garlic through a garlic press and finely chop the chili pepper with a knife. We shift everything to the tomato mass. Pour sugar and salt here, pour in the oil. Okay, let's put everything together.

3. We put the saucepan on moderate heat and cook for about forty minutes. We taste, and, if necessary, add spices. Ten minutes before readiness, pour in the essence. Pour the appetizer into sterilized jars and roll up. Cool the preservation by wrapping it in a blanket throughout the day.

Recipe 6. Tomatoes through a meat grinder for the winter with bell pepper

Ingredients

kg of tomatoes;

kg of fleshy bell pepper;

garlic - 5 cloves;

salt and black pepper.

Cooking method

1. Peppers and tomatoes are washed. We clean the inside of the peppers. We cut all the vegetables into fairly large pieces. Grind all the vegetables in a meat grinder. We shift the resulting mixture into an enameled container and put it on fire.

2. We free the garlic from the husk and crush it with a special press. Put the garlic in the mixture of tomatoes and vegetables and boil. We lay out the boiling snack in a glass container and roll it up. We cool the appetizer by covering it with a blanket.

Recipe 7. Tomatoes through a meat grinder for the winter with apples

Ingredients

three kg of ripe tomatoes;

apples - 3 pcs.;

two chili pods;

200 g of granulated sugar;

salt - two tbsp. spoons;

150 ml of vinegar 9%;

vegetable oil - 50 ml;

5 g of cloves, black pepper and cumin.

Cooking method

1. Thoroughly wash the tomatoes and cut into large slices. Grind tomatoes in a meat grinder. Pour the resulting tomato mass into a saucepan with thick walls.

2. We peel the apples, remove the core and also grind in a meat grinder with chili peppers. Pour the apple mixture into the tomatoes. We combine apples with tomatoes well and send the pan to the fire. We wait until the mixture boils and twist the fire to a minimum and simmer for an hour and a half, stirring constantly so that the tomato does not burn.

3. Shortly before the end of cooking, add sugar and salt, season with spices and pour in vegetable oil. A couple of minutes before readiness, pour in the vinegar and lay it out in sterilized jars. We turn the preservation upside down and cool, covering with a blanket.

Recipe 8. Tomatoes through a meat grinder for the winter with basil

Ingredients

five kg of fleshy tomatoes;

sugar and salt;

basil (green)

Cooking method

1. We cut the stalks of the washed tomatoes and cut them into small slices. We grind the tomatoes in a meat grinder, and pour the resulting tomato mass into an enameled container.

2. Put it on the fire and cook for 20 minutes from the moment of boiling. Add dry ingredients and mix. Fresh basil greens, rinse and put whole sprigs in a tomato.

3. Pour the boiling tomato mass into jars and roll up. Turned upside down preservation, and cool it under the covers.

Recipe 9. Tomatoes through a meat grinder for the winter in Ukrainian

Ingredients

dense tomatoes - 5 kg;

kilogram of bell pepper;

sour apples - kilogram;

salt - two tbsp. l.;

200 g of sugar;

400 ml sunflower oil;

hot red pepper - 50 g.

Cooking method

1. We wash the tomatoes, cut out the stalks and pour over with boiling water. Peel off the skin and twist in a meat grinder. Cut the apples into quarters and cut out the seed boxes. We rinse the bell peppers, clean the partitions and seeds, cut into long strips. Grind all the vegetables in a meat grinder and put in a tomato.

2. Thoroughly combine the tomato-vegetable mixture, add bulk ingredients and oil. Boil the tomato mass for three hours over low heat. Pour the boiling tomato into sterile jars and roll up. We cool the inverted preservation by wrapping it in a blanket.

Recipe 10. Tomatoes through a meat grinder for the winter "Appetizing"

Ingredients

two kg of fleshy tomatoes;

garlic - 200 g;

four horseradish roots;

dill and parsley - in a bunch;

sweet bell pepper - ten pcs.;

hot pepper - 20 pods;

sugar - 80 g;

salt - 100 g;

vinegar - a glass.

Cooking method

1. Washed tomatoes and cut them into large slices. We cut the tails of sweet and hot peppers and clean the vegetables from the inside. We cut in half. We sort out the greens, rinse and lightly dry. Peel the horseradish and cut into pieces.

2. We twist all the vegetables with a meat grinder, put them in an enameled container and connect everything well. Add dry ingredients, mix again, cover with a lid and leave in a cool place for a couple of days. Pour in the vinegar, and put it in sterile jars. Close with plastic lids and store in a cool place.

Recipe 11. Tomatoes through a meat grinder for the winter with vegetables

Ingredients

ripe tomatoes - five kg;

carrots and bell peppers - kg each;

hot pepper - 10 pcs.;

onion - half a kilogram;

vegetable oil - half a liter;

garlic - five heads;

coarse salt.

Cooking method

1. We wash the tomatoes and cut into several parts. Carrots and onions are peeled and rinsed. Wash hot and sweet peppers and clean from the inside.

2. Grind tomatoes and other vegetables in a meat grinder and transfer to a thick-walled pan. Add the bulk ingredients to the tomato-vegetable mixture and pour in the oil. We send the pan to the fire and cook over moderate heat for two hours.

3. We lay out the boiling snack in a dry, sterile glass container and roll it up. We cool the preservation upside down, covering it with a blanket.

Recipe 12. Tomatoes through a meat grinder for the winter with plums

Ingredients

two kg of ripe tomatoes;

kg pitted plums;

250 g of onion;

incomplete glass of sugar;

5 g hot red pepper;

two bay leaves;

20 ml 9% vinegar;

100 g of garlic.

Cooking method

1. Wash the plums, cut in half and remove the stone. Washed tomatoes cut into large slices. Finely chop the peeled garlic with a knife. Grind the rest of the vegetables with a meat grinder. We spread it in an enameled container and put it on moderate heat and cook for an hour and a half.

2. 30 minutes before the end of cooking, add bulk ingredients, cloves, garlic and bay leaf. We also spread the garlic here and boil everything together, stirring occasionally so that the appetizer does not burn.

3. We lay out the boiling snack in a glass container, sterilized in advance and roll it up. We leave to cool for a day, turning over and wrapping the jars with a blanket.

• Slightly spoiled tomatoes can also be used to prepare tomatoes through a meat grinder for the winter, after cutting out all the rotten parts. In this case, the tomatoes must be boiled.
• Garlic, horseradish and hot peppers act as a preservative, so the more of these vegetables in a snack, the longer the shelf life.
• It is better to add spices gradually, as they reveal their taste during cooking, so it is better to periodically taste the dish to determine if there are enough spices, sugar and salt.
• If carrots are present in the recipe, then the cooking time increases, since an undercooked vegetable can cause spoilage of the snack.

Today, even in winter, you can easily find fresh vegetables in every supermarket. 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. Transfer the tomatoes with oil to a glass jar, add 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.

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

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.

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

• 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.

For cooking you will need:

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

• 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.

For cooking you will need:

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

• 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 the jars with 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.

• 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 the water to a boil, sterilize for 10 minutes. After sterilization, roll up the jars immediately. Turn upside down and let cool.

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.

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.

I was so fascinated by the topic of preparations for the winter that I continue to share delicious recipes with you. Probably not a single housewife misses the opportunity to cook pickled tomatoes for the winter, because such a beautiful appetizer disappears from the table in the first place. We have friends who are especially fond of pickled tomatoes. So, knowing this weakness, I try to put this dish next to them - invariably the plate turns out to be empty. And the hostess is pleased, because it means that she did not work in vain. In addition, I want to look for new recipes and cook according to them in order to continue to surprise friends and relatives.

You will lick your fingers pickled tomatoes for the winter - a recipe with a photo

One of my favorite recipes, tomatoes are consistently delicious. We will pickle the tomatoes with carrot tops, which apparently gives sweetness and a surprisingly pleasant taste to the tomatoes. I give the recipe for a large batch, but if you pickle a little, then divide by 10 and get the amount of ingredients per 1 liter of water.

Ingredients:

• tomatoes - 10 kg
• carrot tops - 2 bunches
• garlic - 2 heads
• black peppercorns
• water - 10 liters
• salt - 1 cup
• sugar - 6 cups
• vinegar 9% - 3 cups

1. Let's start with cans. We wash the jars with warm water and soda and put in the oven to sterilize.

2. Since we have a lot of marinade, we will cook it first to save time. We put a large saucepan for the marinade on the fire, pour 10 liters of water, add sugar, salt. After the water boils, pour the vinegar and turn off the gas.

3. While the marinade is cooking, prepare the vegetables. Rinse tomatoes with warm waterso that they do not crack, we pierce in the area of ​​\u200b\u200bthe stalk with a toothpick.

4. We wash the carrot tops and dry them a little. Cut the garlic into small circles.

5. We put carrot tops and tomatoes in hot jars at the bottom, sprinkling them with garlic and pepper.

Place the largest tomatoes on the bottom of the jars, and the smallest ones on top.

6. Pour the tomatoes with boiling marinade up to the neck of the jar.After a few minutes, the tomatoes will absorb some of the liquid, so you will need to add a little marinade to the jars and immediately roll up the boiled lids.

7. We turn the jars upside down and wrap them in a warm blanket until they cool completely.

Sweet pickled tomatoes for the winter in liter jars

The name itself speaks for itself - there is much more sugar in the recipe than salt. The brine of such tomatoes is so tasty that it is drunk to the last drop. I'm not talking about tomatoes anymore - they just disappear right away.

Ingredients:

• tomatoes (for 3 liter jars about 1 kg 700 gr.)
• black peppercorns
• Bay leaf
• water - 1.5 liters
• salt - 1 tbsp. l.
• sugar - 1 cup
• vinegar 9% - 100 ml

1. We prepare jars and lids in advance. We sterilize the jars over steam or in the oven, and boil the lids.
2. Tomatoes choose small and preferably firmer. We wash the tomatoes and pierce them with a toothpick near the stalk or fork and put them in jars. And you need to pierce them so that they do not burst when heated. Although to be honest, it doesn't always work out. But the main thing is that they are tasty.

3. Pour boiling water over the tomatoes, you can directly from the kettle. We drain the hot water from the cans after 10-15 minutes. Then pour the water from the cans into the pan and prepare the marinade from it.

4. Add salt, sugar, bay leaf and black pepper to 1.5 liters of water, bring to a boil, and lastly add vinegar. Pour the tomatoes in jars with this marinade and close the lids boiled in advance.

Pickled tomatoes for the winter without sterilization - a recipe for 1 liter jar

A simple recipe, we sterilize the jars in advance so that you do not have to boil the tomatoes later. and what is the best way to choose, I wrote in one of my past articles.

Ingredients:

• tomatoes (per 1 liter jar) - 300 gr.
• sweet pepper - 1/2 pc.
• black peppercorns - 10 pcs.
• Bay leaf
• garlic - 2 cloves
• greens - dill, blackcurrant leaves and basil

We prepare the marinade for 1 liter, and it is enough for 2 liter jars:

• water - 1 liter
• salt - 1 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 70 ml

1. We put dill umbrellas, black peppercorns, bay leaves, blackcurrant and basil leaves in prepared jars at the bottom. Dip garlic cloves into each jar.

2. Put the tomatoes in jars, try to be tighter. Stick to the rule - put more tomatoes down, smaller ones up. In the middle we place sweet pepper cut in half or strips. Pour the tomatoes in jars with boiling water from the kettle, cover with a lid and leave for 10 minutes.

3. Drain the water into a saucepan, each liter jar contains about 0.5 liters of water. This means that 1 liter of marinade is enough for two liter jars.

It is very convenient to use a special plastic lid with holes to drain hot water from a jar of vegetables.

4. Bring the water to a boil, add salt, sugar and vinegar. Marinade again pour tomatoes in jars and close with metal lids.

5. We turn the jars upside down and wrap them in a warm blanket. So until the cans are completely cooled.

Pickled cherry tomatoes for the winter you will lick your fingers - a recipe with a photo

In the summer I plant cherry tomatoes in flowerpots and almost always get a good harvest. They grow well both on the balcony and on the street. I like to pickle such small tomatoes for three reasons: firstly, they do not burst when heated, and secondly, it turns out to be a “one-toothed” snack, and thirdly, they look much more beautiful on the festive table.

Ingredients:

• cherry tomatoes - 3 kg
• sweet pepper - 2 pcs.
• garlic - 1 head
• onion - 2 pcs.
• chilli
• black peppercorns
• Bay leaf
• greens - dill, blackcurrant leaves, cherries, horseradish

Marinade for a 3-liter jar (water will be about 1.5 liters):

• sugar - 4 tbsp. l.
• salt - 1.5 tbsp. l.
• vinegar 9% - 4 tbsp. l.

1. At the bottom of pre-sterilized jars, lay out spices (pepper, bay leaf, garlic), greens. Onion cut into half rings and also put on the bottom of the jars. Add chili pepper to taste.

2. Pack tomatoes tightly into each jar. We cut the bell pepper into strips and try to put them on the sides in a jar (it’s more beautiful).

3. Pour boiling water over the tomatoes, cover with lids and let stand for 10 minutes. After that, drain the water and prepare the marinade. Add salt and sugar to the water, bring to a boil and pour the marinade over the tomatoes in jars. Pour the vinegar directly into the jars.

4. We roll up the cans with metal lids and turn them upside down. We cover with a warm blanket.

5. We are waiting for a reason to enjoy delicious tomatoes.

Pickled Green Tomatoes for the Winter - You'll Lick Your Fingers Recipe

So it turned out that the tomatoes did not have time to ripen this cold summer, they remained green. You can collect them and hold them at home on the windowsill, or you can prepare wonderful blanks for the winter. This video shows 3 great pickled green tomato recipes.

Tomatoes in the snow with garlic for the winter

This recipe is for lovers of original and new recipes. Due to the fact that we add a lot of garlic here, the tomatoes are obtained, as it were, under white snow. And in this recipe we use cherry tomatoes.

Ingredients:

• cherry tomatoes (per 1 liter jar) - 500 gr.
• finely chopped garlic - 1.5 tsp
• allspice
• mustard seeds - 0.5 tsp

Marinade for 1 liter of water (2 liter jars):

Please note that from 1 liter of marinade two liter jars of tomatoes are obtained

• salt - 1 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 4 tsp (if you have vinegar essence 70% - 1/2 tsp)

1. We wash the tomatoes and pierce with a toothpick in the place of the stalk. Arrange spices and tomatoes in sterilized jars.

2. Finely chop the garlic. The easiest way to grind garlic is with a blender.

3. Pour boiling water into jars, drain the water after 10 minutes. Put garlic and mustard seeds on top of the tomatoes in a jar.

4. Prepare the marinade separately - add salt, sugar to the water, bring to a boil. Pour the tomatoes with marinade, and pour vinegar directly into the jar from above.

5. Close the lids, turn over and cover with a warm blanket.

Pickled tomatoes for the winter with citric acid - recipe for 1 liter

We do not always want to add vinegar for pickling. But acid is required for safe storage in jars. You can replace vinegar with citric acid, you can use aspirin. This recipe suggests using citric acid.

Pickled tomatoes prepared according to these recipes will decorate your table, and guests will definitely ask for more. There are many more delicious recipes and pickled tomatoes, and salty, and salads, and various sauces. After all, a tomato is a versatile vegetable that is suitable for almost all preparations. I would like to continue this topic.

And from you, dear readers, I look forward to your comments and comments. write, because feedback is very important to improve the content of my blog. And thanks for reading to the end.