We will consider the simplest recipe for sweet pickled tomatoes for the winter with step-by-step photos. Here we do not need any spices. The most interesting pickling options for sweet tomatoes, as well as the secrets of harvesting, see below.

Ingredients per 1 liter of marinade:

Actual - what to do with the harvest collected in the country or the idea of \u200b\u200bhome-made preparations for prolonging the summer. Of course, canned tomatoes for the winter in jars are a good way to preserve the summer crop of vegetables.

Tomatoes are combined to taste with many products, spices and spices, and the presented recipes will help you choose the most delicious recipe for canning tomatoes for the winter.

Canned tomatoes for the winter. Harvesting delicious and sweet tomatoes

How nice to open a jar of tomatoes in winter. With meat - that’s it. It’s easy to make sweet tomatoes for the winter.

Composition on a 3-liter jar:

Tomatoes - 2-2.5 kg
  Salt - 2 tbsp. l
  Sugar - 3 tbsp. l
  Vinegar 9% - 3 tbsp. l
  Celery greens - to taste
  Bay leaf - 2 pcs.
  Allspice - 2-3 pcs.
  Black peppercorns - 5-7 pcs.
  Sweet pepper - 1 pc.
  Onion - 1 pc.
  Garlic - 3-4 cloves
  Bitter pepper - to taste

Cooking:

  My tomatoes, we select fruits of medium size. We prepare spices, dill, bell peppers, onions, celery, garlic.

Tomato preservation step by step

We put peas, sweet peas, bay leaves, herbs, garlic, onions and peppers at the bottom of the jar.

  Fill the jar with tomatoes.

  Pour boiling water and let cool a little. Pour the water into the pan. Add 2 tablespoons of salt and 3 tablespoons of sugar to a 3-liter jar. We boil and fill the cans with the marinade, not forgetting to add 0.5 glasses of vinegar (3 tbsp. L.).

  After we filled the cans with the marinade, we roll the lids with a seaming machine. Wrap and set the sweet tomatoes to cool slightly. Enjoy your meal!

Tomato preservation for the winter. 1 liter jar recipe

Composition per 1 liter jar:
  tomatoes - 1 kg
  bay leaf - 3 pcs.
  salt - 1 tbsp. l
  black pepper peas - 5 pcs.
  drinking water - 1 l
  garlic - 3 cloves
  greens to taste

Cooking:

  Choose small tomatoes. Wash tomatoes well and select approximately the same size without defects if possible.

  Next, prepare the brine. Pour a liter of water into the pan. When the water boils, add spices and salt, herbs to taste. The brine should boil for 5-7 minutes. Then you can fill it in jars.
We take pre-sterilized jars and lids.

  Put the peeled three cloves of garlic and bay leaf on the bottom of the jar. Then we put in a jar of tomatoes as much as fit in the jar. And top with the resulting brine. Optionally, add one teaspoon of vinegar (70% solution).

  Then roll up the cans and turn upside down. So you need to leave it overnight.
  You can store both in the refrigerator, and in an ordinary cabinet. Good luck with your workpieces. Enjoy your meal!

Canned tomatoes for the winter. A delicious recipe with red currants

Composition for two 1.5 liter cans:
  Tomatoes - 2 kg
  Red currant - 150 gr (on branches)
  Currant leaves - 4 pcs.
  Dill, umbrella - 2 pcs.
  Carnation - 4 pcs.
  Sweet peas - 6 pcs.
  Black peas - 6 pcs.
  Garlic - 2 cloves
  Bay leaf - 4 pcs.
  Sugar - 3.5 tbsp. l
  Salt - 2 tbsp. l
  Vinegar 9% - 2 tsp.
  Water - 1.5 L

Cooking:

  Rinse tomatoes in cold water. Wash the branches of red currant in cold water.
  Sterilize cans and iron caps. Rinse currant leaves, dill, bay leaf. Peel the garlic.

  Place black pepper, allspice, cloves, bay leaf, dill umbrellas and blackcurrant leaves on the bottom of the sterilized cans.

  Fill the jar with tomatoes, between them, branches of currant.

Boil water and pour boiling water over tomatoes, cover with lids. Leave on for 5 minutes.

  Drain the cans. For the marinade, add salt, sugar to the drained water, bring to a boil. Pour the marinade into the jars.

  Add 1 tsp. 9% vinegar, roll up cans, flip and wrap.

Enjoy your meal!

Pickled Green Mustard Tomatoes

A simple and quick recipe for pickled green tomatoes.
  Composition:
  green / milk / brown tomatoes - 1 kg
  sugar - 3 tbsp. l
  salt - 1 tsp.
  black and red pepper - 0.5 tsp each.
  coriander - 1 tsp
  mustard - 1 tsp.
  garlic - 2 to 5 cloves
  vinegar 9% - 50 ml
  vegetable oil - 50 ml
  greenery

Cooking:

  Choose not too large, green, brown, or even dense red tomatoes. The most delicious are the so-called "milk" tomatoes, which did not have time to acquire a red color, but they will not be acidic, as they have already passed into the middle stage of the fruit's maturity.

  We wash the tomatoes, at the same time we carefully sort, we discard all that did not fit.

Now the remaining tomatoes must be cut into even quarters or 6-8 parts if the tomato is too large.

Pour salt and sugar into the middle of the bowl with tomatoes. Stir the tomatoes in a sugar-salt mixture and wait a little while all the crystals dissolve.

  Season the tomatoes, in our case, hot red pepper and freshly ground aromatic black and ground coriander. Choose a set of spices / spices as you wish.

  Add the most intriguing ingredient to the tomato - spicy mustard. She perfectly complements with her burning taste all the spicy ingredients, freshens the dish and makes it more piquant. Mix.

  Squeeze the garlic, mix again.

  Add any fresh herbs. Mix with herbs.

  Pour vinegar and oil into the tomato mass, finally mix.

  We put green tomatoes under oppression for a day and leave in the kitchen. Then we transfer it to the refrigerator with the marinade in a jar.

Enjoy your meal!

Winter tomatoes in their own juice

Composition for 3 pcs. 700 g cans:
  Tomato pan 2.5 l chopped tomato
  3 tbsp. l salt
  2 tbsp. l Sahara

Cooking:

  Banks are well washed and sterilized in a pan with water or in the microwave. We put the washed wet cans for three to four minutes at full capacity.

  Next, wash the tomatoes well, preferably a small diameter and the same in size.
  We spread the tomatoes in jars.

  The remaining tomatoes are cut into slices and put on medium heat.

  Bring tomatoes to a boil and cook for 7-10 minutes. From laying a tomato to boiling and the end of cooking, it takes about half an hour for a given volume.

  Filter the resulting mass through a fine metal sieve.

  Put the resulting tomato juice on a boil again, add salt and sugar. They can be added to taste, as someone loves tomatoes better, and someone on the contrary is more saltier.

  Pour the tomatoes in the jars with the resulting juice and tightly close the lids, which must also be boiled first. Or roll up.

Initially, the addition of vinegar was not indicated in the recipe, but we pour 1/3 teaspoon into each jar.

  We store tomatoes in the refrigerator. They eat very quickly, the juice goes great in soups, gravy and in itself is delicious like tomatoes. Very tasty with fried potatoes or just bread. Enjoy your meal!

Delicious recipe: tomatoes for the winter under the snow with garlic

At the time of homemade cooking, housewives will need a recipe for tomatoes and garlic “under the snow” for the winter. They taste like tomatoes in their own juice, because the taste of vinegar and garlic is not at all felt.

Composition:
  Tomatoes
  Brine (per 1.5 liters of water):
  100 g sugar
  1 tablespoon of salt
1 tablespoon of vinegar (essence)
  1 dessert spoon of garlic in a 1.5 liter jar of tomatoes
  1 tablespoon of garlic in a 3 liter jar of tomatoes

Cooking:

  Jars and caps for pickled garlic tomatoes are sterilized. Tomatoes are washed, laid out in clean jars, without any spices.

  Jars of tomatoes are poured with boiling water, covered with lids on top and stand for 10 minutes. During this time, garlic is cooked.

  Water from cans is poured into a large pan, its volume needs to be measured and a brine for delicious pickled tomatoes is added from it, adding sugar and salt. This marinade is boiled and then vinegar is added.

  Before pouring tomatoes with boiling brine, grated garlic is put in jars. The garlic, which can no longer be grated, squeeze out a garlic squeezer. In addition to garlic, no other spices are used.

  Pour tomatoes with garlic according to this recipe with boiling brine, twist with metal lids.

  Jars with tomatoes in garlic dressing turn over. "Tomatoes in the snow" for the winter should be wrapped up to cool completely. Try it and you cook homemade "Tomatoes in the Snow" with garlic according to this recipe. Enjoy your meal!

Canned tomatoes for the winter with bell pepper

Tomatoes are very tasty and fragrant. Drink brine quickly. 4 liters of water is enough to fill in two 3-liter and one 2-liter cans.

Composition for one 3-liter jar:
  tomatoes
  2 bell peppers
  bunch of dill (seeds)
  2-3 grains of hot pepper
  1 pepper light
  1-2 carnations
  3-4 bay leaves
  5 cloves of garlic
  1 onion
  horseradish greens
  horseradish root
  3-4 cherry leaves
  For 4 liters of water:
  0.5 cups of salt
  1 cup of sugar
  1 cup vinegar 9%

Cooking:

  Wash all ingredients that are laid down.

  Chop greens, peel garlic and onions.

  Put greens, garlic and onions in sterile jars. Stacking tomatoes, place between them peeled and halved bell pepper.

  Banks pour boiling water. Allow to stand for 30 minutes. Then drain the water. Bring to a boil again by adding salt and sugar. Carefully pour vinegar.

  Pour tomatoes with hot brine and roll lids.
  Have a nice winter evenings!

Canned Tomatoes for the Winter

Composition:
  Tomatoes - Full Cans
  salt - 3 tsp.
  sugar sand - 4 tbsp. l
  water - 1 l
  vinegar 9% - 1 tsp.
  sweet peas - 1 pc.
  cloves - 1 pc.

Cooking:

  We take selected tomatoes.

We sterilize the banks. A metal mug with water, as the water boils, put the jar on its shoulders and wait for it to fully warm up. And so all the banks. As soon as they are ready we begin to put tomatoes in jars. And fill the lids with boiling water.

  We put the tomatoes in full as tightly as possible. Now cook the boiling water. As soon as the water boils, fill all the banks. When the turn comes to the last, the first can already be poured. In general, they should stand in boiling water for about 10 minutes.

  Now cook the brine. The calculation is 1 liter. Pour water into the pan. When it is almost boiling add sugar and salt. She will boil for a few minutes.

  Now pour the brine into banks. Add cloves and peppercorns, vinegar. And close the banks.
  At the exit, we get very tasty tomatoes. Enjoy your meal!

Canned tomatoes for the winter - the most delicious recipe with grapes

Composition per can (800-900 ml):
  Salt - 1 tbsp. l (without top)
  Sugar - 2 tbsp. l
  Apple cider vinegar 6% - 1 tbsp. l
  Garlic - 1-2 cloves
  Shallot - 1 pcs.
  Grape leaf
  Grapes - 1 handful
  Bay leaf - 1 pc.
  Dill - a small bunch
  Sweet pepper - 0.5 pcs.
  Tomatoes - how much will fit in the jar

Cooking:

  At the bottom of a clean jar we lay a leaf of grapes, cut garlic and onions. Then we cut the pepper, you can add sharp.

  Lay the bay leaf and dill.

  Then tightly stack the tomatoes. We put the kettle to boil, this is if you do not have many cans, if many, put the pan.

Pour boiling water over the top of the jar and close the lid. Leave for 8-10 minutes.

  Then pour the water into the pan, put on the fire. Add salt and sugar. Pour vinegar into the jars and cover with a lid.

  When the brine boils, fill the tomatoes a second time and roll up the lids, turn upside down and cool.

  Enjoy your meal!

Pickled Tomatoes Lick Fingers

It is not without reason that the recipe is called so - tomatoes “You'll lick your fingers” have an absolutely exceptional taste and look very beautiful. This recipe will help you prepare delicious pickled tomatoes. Having tried these tomatoes from a jar and onion in winter, you will lick your fingers!

Composition for 5 cans with a capacity of 1 l:
  Red tomatoes - 2-3 kg
  Dill Greens - 1 bunch
  Parsley - 1 bunch
  Garlic - 1 head
  Onions - 100-150 g
  Vegetable oil - 3 tbsp. l
  For marinade (for 3 liters of water):
  Salt - 3 tbsp. l
  Sugar - 7 tbsp. l
  Bay leaf - 2-3 pcs.
  Vinegar 9% - 1 cup
  Black pepper - 5-6 pcs.
  or allspice - 5-6 pcs.

Cooking:

  Wash the tomatoes thoroughly.

  Peel and chop the onion.

Steam the jars over a boiling kettle or in the oven.

  Finely chop the greens.

  Peel the garlic, cut large cloves.

  At the bottom lay chopped greens, garlic, pour in 3 tbsp. l vegetable oil.

  Then lay the tomatoes and onion rings. Lay in layers.

  And so on until the whole bank is full.


  Make a marinade for tomatoes. For 3 liters of water (about 3 three-liter jars): 3 tbsp. tablespoons of salt, 7 tbsp. tablespoons of sugar, allspice, bitter pepper, bay leaf.

  Boil everything, then pour 1 cup of 9% vinegar. Not very hot marinade (about 70-80 degrees) pour tomatoes in jars.

  Put on sterilize for 15 minutes. Then roll up the cans and turn over to cool.

As a result, tomatoes are really obtained - “you will lick your fingers”! Enjoy your meal!

Canned tomatoes for the winter in jars

Composition for 2 liter can:

tomatoes
  horseradish leaves
  currant leaves, cherries (for a 2 liter jar - 3-4 pieces each)
  dill umbrella (for 2 liter jar - 2-3 pieces)
  garlic (for 2 liter jar - 5 cloves)
  cloves, peppercorns, allspice (per 2 liter jar of each type of seasoning, 6-7 pieces)
  For brine per 1 liter of water:
  salt - 1.5 tablespoons
  sugar - 3 tablespoons
  acetic acid 70% - 1 tsp.
  On a 2 liter jar, an average of 1.2 liters of brine is needed

Cooking:

  For the preparation of canned tomatoes, we select medium-sized ripened fruits, but not overripe so that they do not fall apart during conservation. In addition to a tomato, you will need garlic and herbs - dill branches, cherry and currant leaves and a horseradish leaf.

  As well as cloves, peppercorns and allspice.
  Wash the tomatoes thoroughly, prick them with a toothpick. We sterilize jars and lids over steam.

  All seasonings and leaves are thoroughly washed, you can pour over boiling water.
  We boil 2 pans: in one water, in another brine.

  In sterilized jars we put greens, seasonings, tomatoes, try not to throw, but carefully fold. We lay everything mixed, in layers. Cut the garlic in half.

  We do not stack tomatoes until the very neck, we leave a little space.

Pour boiled water and hold for about 5-7 minutes. At this time, we prepare the brine: add sugar and salt to boiling water. We put spoons without a leaf, but of course, sugar and salt from different manufacturers can be either sweeter or saltier (the smaller the saltier). Taste it. The brine should be more sweet than salty, but not cloying, a drop of salinity should be present in it.

We drain water from cans (we do not use it for brine, only for the first bay). Fill with brine, acetic acid on top. We twist, turn over for a short time.
  Taste tomato - amazing, moderately spicy, pleasant sweet and sour. The leaves give the flavor to tomatoes, by the way, the more, the better. And the pickle is just a song! The taste of cloves is not felt at all, in general, the aroma from all seasonings is magical! Successful preparations and bon appetit!

On a note
  Each tomato, before being sent to the jar, it is recommended to pierce with a toothpick or a sterile needle in the area of \u200b\u200bthe stalk. This is to ensure that tomatoes are more quickly and better saturated with brine, as well as to make tomatoes less likely to burst in water.

Canned Tomatoes with Carrots and Onions

The taste of the tomato is sweetish, and vegetables give them a special aroma. Vinegar in this recipe is very small, which is also important. In winter, tomatoes are eaten with pleasure, carrots and onions can be used in salads, and the filling also goes into business. The recipe is given for a 3 liter jar.

Composition of light-salted instant tomatoes in a 3 liter jar:
  Tomatoes
  Carrots - 2 pcs.
  Onions - 2 pcs.
  Garlic - 4 tooth.
  Bulgarian pepper - 1 pc.
  Sugar (pouring) - 3 tbsp. l
  Salt (fill) - 1 tbsp. l
  Vinegar (9% fill) - 1 tbsp. l
  Allspice
  Black pepper

Cooking:

  Cut carrots into strips or grate on a Korean grater.

Onion cut into rings or half rings. Pour the vegetables with boiling water and close the lid for about 10 minutes. This is necessary so that the carrots are well warmed up and there are no explosions. Then water can be used in the fill. Straw Bulgarian pepper.

  Put spices in a clean jar, then carrots, onions and bell peppers, and then how many tomatoes will enter. Pour boiling water over everything, cover with a lid and let stand for about 10 minutes. Then pour the water into the pan, add salt and sugar there. Bring to a boil, remove from heat, pour vinegar.

And fill the tomatoes with brine. Roll up the lid, turn over and wrap up to cool. Enjoy your meal!

Harvesting for the winter the best grandmother's recipe

Composition:
  For 4 glasses of well water:
  Sugar - 1 cup
  Salt - 2 tsp. (not iodized)
  Black peppercorns several. peas
  Cinnamon - a small piece (~ 1 cm) or a pinch
  Cloves - 3-4 buds
  Bay leaf - 1-2 per can
  Acetic essence - 1 tsp. on 3 x jar

Cooking:
On 4 cups of well water, put peppercorns, cloves, cinnamon, parsley, sugar and salt. Bring to a boil and dissolve sugar and salt, cool to a warm state. Arrange the washed tomatoes in clean jars, pour the marinade and sterilize based on:
  1 liter can - 7 minutes
  2 liter - 10 minutes
  3 liter - 15 minutes
  At the last moment add vinegar essence.

Roll up. Turn upside down with pockets until cool. Enjoy your meal!

I wish you successful preparations! Cook with pleasure! If you liked the article and it turned out to be useful for you, share it on social networks. The buttons for social networks are at the top and bottom of the article. Thank you, check back on my blog more often for new recipes.

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Servings: 8 pcs.
Cooking time: 2 hours
Kitchen: Choose a Kitchen

Recipe Description

On this page I will tell you how to close tomatoes for the winter in jars. For many years I have been covering tomatoes for the winter with slices. Previously, I always covered them in their entirety - so did my mother, and then I did. But since I mastered this recipe, I only do them that way. Moreover, each of my friends or guests who managed to try my delicious canned tomatoes, reminiscent of a ready-made salad, asked me how to close chopped tomatoes for the winter.

I wrote this recipe so often for acquaintances, relatives, girlfriends, and coworkers that I finally decided to put it on the site. Moreover, now it’s the fall season again, cheap vegetables are a dime a dozen, and if anyone wants to close tomatoes for the winter, then it's time to find a suitable recipe to please relatives with delicious canned tomatoes by adding them to meat or.

In this recipe, I list the ingredients for 8 liter cans of canned tomatoes. If you want to cook more (or less), increase (or decrease) the number of products proportionally.

As for the variety, of course, you can close any tomatoes for the winter: yellow, pink or red, you can make a mixture of tomatoes of different colors to look beautiful. But it is better to give preference to solid strong fruits, so that during cooking the pieces do not fall apart, do not lose their shape, but look whole and beautiful.

I always begin conservation with cleaning in the kitchen, and then with my baking soda cans and boil metal lids for several minutes. This is not idle advice. Cleanliness in the kitchen, the availability at hand of everything necessary for work, clean sparkling glassware prepared in advance - all this creates an atmosphere of celebration and good luck. And it is necessary that conservation is a success.

To cook chopped tomatoes for the winter in jars, you need:

• 5 kg tomato.
• 2 cups of sugar.
• 3 tbsp. tablespoons of salt.
• 1.5 cups of vinegar.
• 6 medium onions.
• 0.5 tsp cloves.
• 8 small bay leaves.
• 40 peas of black pepper.
• 1-2 pods of hot pepper (light, jalapeno or paprika).
• 3.5 liters of water.

Cooking in steps:

• We select vegetables for preservation. The more ripe, beautiful and tasty fruits you take for work, the tastier your canned tomatoes will be in jars for the winter.
• We wash the tomatoes in clean water and let them drain and dry slightly. We peel the onion from the husk, and my hot pepper, cut in half and remove the seeds.

• Cut the onion into thin rings, and chop the hot pepper finely with a knife. (By the way, if you have never cut such pepper before, be careful. It is better to cut it with gloves, otherwise it will burn your fingers for several days).
• Mix chopped onion with chopped pepper, divide into about 8 parts and add a portion to the bottom of each jar.
• Next, add to each jar 5 peas of black pepper, 1 bay leaf and 2-3 pcs. clove seeds.

• Then chop the tomatoes. You can cut it simply into 4 parts, if your vegetables are not large. It is possible and smaller - at your request. However, I do not advise too finely, it is better to cut into pieces that are convenient to take on a fork.
• Add chopped tomatoes to the jars on top of the onion.
• After this, we prepare the marinade: bring the water to a boil, dissolve the salt with sugar in it, carefully pour the vinegar and heat again until the marinade boils.
• Pour the marinade into jars with chopped tomatoes (do not add 1-1.5 cm to the edge). We set the jars in a large pot or boil-out, on the bottom of which there is a grate or other stand (it is not necessary that the glassware is standing directly at the bottom of the pan, it may burst).
• Pour warm water into the boil-out (you can’t pour cold water so that the jars with the hot marinade do not burst due to the temperature difference). The water in the pan should be 3-4 cm below the top of the cans so that when boiling, the water from the boil-out is not poured into the banks.
• We cover each jar with a metal lid, put the pan on fire, bring the water to a boil and sterilize our tomatoes for 5 minutes (over low heat).
• After that, we remove the cans with preservation from the boiling out, tighten the lids tightly (or close them with a sealing key).
• Turn each jar upside down, cover with a blanket and leave for half a day - until completely cooled.
• We take out the cooled canned tomatoes in a cold room. If you live in a private house, I think you have no problems with such a room - a basement or a storage room or just a cold room will do. If you live in an apartment building, where it is hot in the summer even in pantries and utility rooms, then it is better to preserve the tomato for the winter in autumn, when the heat drops.
• It is better to open canned tomatoes in slices at least two weeks after preparation, so that they can soak in spices. For example, I open conservation only when fresh vegetables are running out.

Tomatoes in this recipe are very aromatic. Yes, and they look interesting both in the bank and on the table.

Ingredients:

Cooking:

1. On each side of the stem, with a sharp knife, make a shallow indentation and place a small clove of garlic. Stuffed stuffed tomatoes in sterilized jars, add spices.
2. Boil water with salt and sugar separately, pour the tomatoes in the marinade, let it stand for a while. Then pour the marinade into the pan, bring to a boil, add vinegar and again pour the tomatoes, cover and roll.

Homemade tomato sauce for the winter - the best recipes

We all so eagerly awaited the appearance of the first red tomatoes in our greenhouses, and now there is so much harvest now that the question “Where to put them all?” Is becoming more and more relevant. In our article, we will offer several recipes for a delicious homemade tomato sauce.

To prepare this sauce you will need: 2 kg of tomatoes, 4 large cloves of garlic, 1 large onion, 1 glass of red wine, dried basil and oregano, salt, freshly ground black pepper, olive oil.

Wash the tomatoes thoroughly, then rinse with boiling water to easily remove the skin. Pour olive oil into a deep pan (so that the bottom is completely covered) and add chopped onion and garlic. After 10 minutes, add the pulp of tomatoes and simmer over low heat. After another 10 minutes, pour wine into a saucepan and pour a little oregano and basil, mix the tomato mass and do not forget to salt and pepper it. Remove the sauce from the heat as soon as the tomatoes absorb the taste of wine. Let the sauce cool and roll it into pre-sterilized jars.

To prepare a hot sauce, you will need: 3 kg of tomatoes, 2 large onions, 4 cloves of garlic, 2 g of mustard powder, 10 peas of allspice, 150 g of sugar, 1 tbsp. vinegar.

As in the previous recipe, peel the tomatoes first, peeling them with boiling water. Then put the pulp in a pan, add chopped onion and garlic. Simmer the sauce over low heat until it is halved. Then add sugar, vinegar, mustard powder and allspice. After all, mix thoroughly and cook another 10 minutes.

Remove the sauce from the heat, cool and arrange in sterilized jars, roll up.

To make a sauce with a very unusual taste, you will need: 5 kg of tomatoes, 500 g of horseradish root, 400 g of garlic, salt.

Wash the tomatoes thoroughly and traditionally pour boiling water over them to remove the skin. Then you will need to grind it to a pulp state with a blender or twist it through a meat grinder. In this case, the second option is even better. Grind horseradish and garlic in the same way.

Stew the tomatoes in a deep saucepan over low heat. After 20-30 minutes, add garlic to them. After cooking another 15 minutes, put the horseradish. After another 15 minutes, remove the sauce from the heat and let cool, then roll it into pre-sterilized jars.

To cook this popular and beloved sauce, you will need: 2 kg of tomatoes, 4 bell peppers, 5 cloves of garlic, a bunch of basil, 1 cup sugar, salt.

Wash the tomatoes and peppers and pour over boiling water to remove the skin. Peel the core. Chop vegetables at random and place in a deep pan. Simmer over low heat, and after 20 minutes add chopped garlic, finely chopped basil, salt and sugar. Stir the sauce and keep on fire until it thickens. Then roll up.

To prepare a sauce with the well-known name you will need: 2.5 kg of tomatoes, 2 kg of carrots, 1 kg of sweet pepper, 1 kg of apples, 300 g of garlic, 250 ml of vegetable oil, salt, sugar and pepper to taste.

Tomatoes and peppers are poured with boiling water and mince. Do the same with carrots and apples. First place in a deep pan with vegetable oil at the bottom of peppers and tomatoes. After half an hour of cooking, add apples, carrots and chopped garlic. Boil the mixture for another half hour and add salt, pepper and sugar, add vegetable oil if necessary.

Keep the mixture on fire for another 20 minutes, then cool and roll into sterilized jars.

In our article, we shared the best recipes for a delicious homemade tomato sauce. What secrets of tomato processing are known to you?

Tomatoes canned in their own juice can be used to prepare various sauces and added to soup.

You will need: 7 kg of tomatoes, lemon juice, salt and water.

Cooking.   Boil water in a large saucepan. Incise each tomato crosswise in the area of \u200b\u200bthe stalk. In small portions, cook the tomatoes for 1-2 minutes and refrigerate. Remove the peel from the tomatoes and cut into large pieces. Fold in sterilized jars, add salt and lemon juice (1 tsp per liter jar). Carefully pour boiling water into the jars, leaving 1-2 cm to the edge, cover with lids, sterilize for 45 minutes and roll up. Store jars of tomatoes in a cool, dark place.

Small sweet tomatoes are a great snack on the festive table.

You will need: 2 cups of apple cider vinegar, 2 cups of water, 1/4 cup of salt, 1/4 cup of sugar, 1 kg of cherry tomatoes, a bunch of fresh dill, 4 cloves of garlic, 1/2 tsp red pepper, 1/2 tsp mustard seed.

Cooking.   In a saucepan, bring vinegar, water, salt and sugar to a boil. Cook the mixture over low heat, stirring until sugar and salt dissolve. Then cool to room temperature. Put tomatoes, dill, chopped garlic, red pepper, and mustard seeds in sterilized jars. Pour in chilled marinade, cover and refrigerate.

This preparation turns out to be very fragrant, appetizing, tomatoes do not lose their shape and color.

You will need: 2 kg of tomatoes, 10 cloves of garlic, 2 pcs. bay leaf, 3 peas of allspice and black pepper, dill and parsley, 2 tbsp. salt, 5 tbsp. sugar, 1 tsp citric acid, 2 l of water.

Cooking. Cut the garlic into slices. In each tomato, make a small incision in the area of \u200b\u200bthe stalk and stuff with garlic slices. In a saucepan, boil 2 liters of water or a little more (based on a three-liter jar). Put spices, stuffed tomatoes and sprigs of fresh herbs at the bottom of the sterilized jar. Gently pour the tomatoes with boiling water under the very neck and leave it for 15 minutes. Then pour the water back into the pan, add salt, sugar, bring to a boil and boil for 2-3 minutes. Pour citric acid directly into the jar, pour the tomatoes under the neck with a brine, close the lid and roll up.

This sauce is especially good with meat dishes.

You will need: 5 kg ripe tomatoes (about 25 tomatoes), 3 tbsp. sugar, 4 tbsp. salt, 1 tbsp balsamic vinegar, 1 tsp ground black pepper, 2 bunches of basil, other fresh herbs (oregano, thyme, parsley) to taste, 6 tbsp. lemon juice.

Cooking.   Peel the tomatoes, cut into pieces and fold in small batches into a food processor, chop. Then pour everything into the pan. Add sugar, salt, vinegar and pepper. Bring the mixture to a boil and cook over low heat for 1-1.5 hours, stirring occasionally, to the desired consistency of the sauce. Remove from heat, add chopped fresh herbs. Pour 1 tablespoon into each prepared jar. lemon juice, put the sauce, close the lid and roll up.

Spicy bright tomato jam is a good addition to chips, crackers and even sandwiches.

You will need: 1 kg of very ripe tomatoes, 3/4 cup sugar, 2 tbsp. apple cider vinegar, 1 tablespoon fresh grated ginger, 1/4 tsp ground cinnamon, 1/8 tsp ground cloves, 1 tsp salt, 1/2 tsp ground black pepper.

Cooking.   Put all the ingredients in a saucepan and bring to a boil, stirring often so that the mixture does not burn. Reduce heat and simmer, stirring, until mixture thickens. Remove from heat, cool to room temperature and put in jars with a lid. Store the jam in the refrigerator.

Typically, tomatoes dry in the sun, outdoors. However, there is a way to dry them at home. This method is not fast, but the result is very tasty.

You will need: 1-2 kg of fresh ripe tomatoes (cherry or cream), vegetable oil, peas, dried oregano, salt and sugar.

Cooking. Preheat the oven to 90-100 ° C. Cover the baking sheet with parchment paper and sprinkle with salt and sugar. Wash and dry tomatoes well. Cut them in half, spread on a baking sheet and sprinkle with salt. Dry the tomatoes in the oven for 6-10 hours. They should be significantly reduced in size and lose moisture. In sterilized jars, tightly lay the finished dried tomatoes together with pepper and oregano, pour oil to completely cover the tomatoes. Store cans in a dark, cool and dry place. Check them in a week - if the layer of oil in the jar becomes smaller (tomatoes can absorb it), add more.

Homemade Ketchup Recipe

Ketchup is deliciously added to almost all dishes. And so that next time you don’t buy it at the store, cook it at home.

You will need: 1.5 kg of fresh ripe tomatoes, 1/4 cup apple cider vinegar, 1/2 tsp salt, 2.5 tsp honey, 1 tsp mustard, 1/4 tsp ground black pepper, 1/4 onion, 1 clove of garlic.

Cooking.   Place all ingredients in a saucepan, bring to a boil and cook over low heat for 30-60 minutes. Then remove from heat and mash with a potato press. Let the ketchup cool, and then mix the blender to the desired consistency. Store ketchup in the refrigerator in an airtight container or jar.

As you can see, preparing tomatoes for the winter will not require much trouble, but in the cold winter the carefully prepared and tasty contents of the cans will be a real greeting for your family from warm summers.

For many years now, the harvest from the dacha has not been wasted in vain and perfectly replenishes stocks of blanks. Pickled tomatoes for the winter canned in jars and then delighted on holidays and on weekdays. Today I will share with you different, but always tested and good recipes for harvesting tomatoes.

At first glance, it may seem that pickled tomatoes are some kind of dish difficult to cook, which the inexperienced hostess will not cope with. But I assure you, everything is simple. The main thing is to remember the basic rules and proportions of recipes, and then you can even improvise. Like many housewives, you can add to your taste different spices, herbs and experiment with varieties of tomatoes.

The best time to pickle pickled tomatoes is when they are easy to buy in large quantities and at a low price, that is, during the harvest season. Or use the ones that you grew yourself in the beds and greenhouses.

Pickled tomatoes in jars are good and large and small, cream and even cherry. Almost any tomato variety is excellent pickled.

Delicious pickled tomatoes for the winter with herbs - a simple step by step recipe

I tried pickling tomatoes according to different recipes and made sure that the ideal proportions of salt and sugar for each were always their own, so you may have to close more than one batch before you find your favorite option. Someone loves sweet pickled tomatoes, someone puts salt more than sugar, and loves sour. Vinegar adds its pronounced sourness, but do not forget that the tomatoes themselves contain a large amount of acid.

This recipe is characterized by the fact that the sweetness and salinity are balanced, and the taste is very rich due to different leaves and herbs.

For fragrant pickled tomatoes you will need:

• tomatoes - from 2 kg,
• fresh parsley - 2-3 branches per jar,
• dill root optional
• celery,
• blackcurrant leaves - 2-4 leaves per jar,
• cherry leaves - 2-4 leaves per jar,
• bay leaf - 2 leaves per jar,
• black peppercorns - 5 peas per jar,
• allspice peas - 5 peas per jar,
• salt,
• sugar,
• 9% vinegar.

Cooking:

1. Prepare the tomatoes, wash them thoroughly. They should be intact, without damaged skin, without green barrels and ass. About the same size, but it does not matter.

So that tomatoes are better marinated, regardless of the thickness of the skin, take a toothpick and make a few punctures near the peduncle itself. These small holes will allow the marinade to penetrate.

2. Wash cans with baking soda. Then sterilize them on the stove or in the oven. It can also be sterilized in the microwave. Do not forget to sterilize and caps, it is possible in boiling water. In the microwave, you can not, because they are metal.

Choose the size of the cans yourself; large tomatoes are more suitable for large tomatoes. But keep in mind that an open jar of pickled tomatoes will have to be stored in the refrigerator.

3. Rinse the greens thoroughly and place them in cans. The proportions of greens in jars are approximately the same. For each liter of jar volume you get 1-2 branches of parsley, 2 leaves of cherry, 2 leaves of currant, 4-5 peas of pepper, 1 bay leaf.

If you use 2 or 3 liter jars, proportionally increase the number of leaves inside each.

4. Put the tomatoes in each jar. Do it as tightly as possible. Leave the tomatoes smaller for later, to make them easier to put in the tapering neck of the jar or fill the voids between large tomatoes.

5. Now we will measure how much it is necessary to cook the marinade for our tomatoes. For this, I use my grandmother’s remarkable know-how.

To know exactly how much water you need, pour hot water in a jar of tomatoes. You can just boil the kettle for this. Fill the jars to the very edge, so you get the required amount of marinade.

After that, let them stand for about 10 minutes. This will sterilize the tomatoes and herbs.

6. Now drain the water from the cans, but not into the sink, but into a separate pan. In this case, the best way to measure the resulting volume of water is to use a measuring jug or a liter empty jar (always sterile). So you will find out how many liters of marinade you can pour in jars of pickled tomatoes and there will be no excess. And even more so there will be no shortage. Pickled tomatoes are also optimized in terms of economy.

7. In the pan after measurements you should get a certain amount of water, from which we will prepare the marinade. Add salt and sugar to the water in this proportion per liter of water: 1 tablespoon of salt and 2 tablespoons of sugar.

Stir it all and bring to a boil on the stove. Once it boils, remove and add vinegar in a proportion of 100 ml per liter of water (this is about 6-7 tablespoons).

Vinegar is usually added to a hot marinade at the very end of its preparation, or even directly into cans. Vinegar should not boil, because this loses its properties.

8. Pour the ready-made hot marinade into tomatoes in jars. The liquid should reach the very edge of the can. Immediately close the lid and roll up. Or tighten if you have screw caps.

After that, turn the cans over and place them on the lid. Check for leaks, if the can around the lid does not get wet from the leaking brine, then it can be wrapped in a blanket and left to cool for about a day. After that, pickled tomatoes for the winter in banks should be left to ripen. Ready they will be very tasty and fragrant.

  Sweet pickled tomatoes in jars without herbs

Good fleshy plum-shaped tomatoes I like to pickle without herbs. The fact is that pickled tomatoes retain only their own taste, something especially attractive. After all, this is a very tasty vegetable, or rather a berry. After all, everyone has long known that from a botanical point of view, a tomato is not a vegetable. But we leave the theory to scientists, let them argue further. And we will study recipes on how to pickle tomatoes for the winter without going into what kind they belong to.

You can use any tomatoes that are available to you or you yourself have grown on your site. Prepare jars of the required volume. Everyone likes to use different ones, but most often they are liter or three-liter. It depends on how many people will eat the tomatoes and where they will be stored. And of course, purchase or find special lids for canning. For pickled tomatoes, rolled thin lids and curled ones are also suitable. The main thing is good sterilization.

For sweet pickled tomatoes you will need:

• small tomatoes - from 2 kg,
• salt - 5 teaspoons (per 1 liter),
• sugar - 5 tablespoons (per 1 liter),
• black peas - 0.5 teaspoon (per 1 liter),
• vinegar 9% - 100 ml (per 1 liter).

Cooking:

1. Sterilize carefully the marinating jars. Also boil the lids in pots with water. Five minutes of boiling on the stove will be enough.

2. Wash the tomatoes, pierce the holes near the stalk with a toothpick. This is necessary so that the marinade falls under the skin of the tomato and so that it does not burst, but remains intact for the entire shelf life.

Put the tomatoes in jars.

3. Boil the water in the kettle and pour the tomatoes in a jar full of boiling water. Pay attention to how much water was poured from the kettle. This is easy to determine on the scale of the kettle itself. So we will know the correct amount of salt and sugar for the volume of water used.

Cover the jars with tomatoes and leave for 10-15 minutes.

4. After 10 minutes, carefully drain the water from the cans into the pan. It will be a marinade. Add salt and sugar to the water according to the proportions. 5 teaspoons of salt and 5 tablespoons of sugar are required per liter of water. This will make pickled tomatoes sweet.

To calculate how much salt or sugar you need, take a calculator or phone. If you get, for example, 1.5 liters of water, then the calculations will be as follows: 5 (spoons) x 1.5 (liters) \u003d 7.5 (spoons). Total seven and a half tablespoons (table sugar and tea salt) per one and a half liters of water. Substitute the volume of liquid from the cans in this formula and add salt and sugar according to the result.

5. Add pepper to the water and boil it. Stir sugar and salt well. Once turned off, pour vinegar into the pan.

To know the exact quantity, use a similar formula: 100 (ml of vinegar) x 1.5 (liters) \u003d 150 (ml of vinegar).

If you don’t have a measuring cup at hand, then a regular 50 gram vodka shot will help you. There are 2 piles per liter of water.

6. After this, pour the hot marinade into the jars of tomatoes immediately. Close the lids immediately, not allowing to cool. Then, turn the cans upside down and wrap them in a blanket. Now they need to cool in this form, it can take from 12 hours or more. Can be left overnight.

When you turn the jars upside down, check if the marinade flows through the lids!

Pickled tomatoes according to this recipe are very sweet and tender with vinegar acidity. Usually guests and households cannot even be pulled from this yummy by the ears. Feel free to put such a treat on the festive table in the form of a snack.

Enjoy your meal!

  Pickled Tomatoes with Garlic "In the Snow"

I found this interesting recipe by chance, but immediately became very interested because of the original appearance of the cans with pickled tomatoes. They reminded me of beautiful souvenir balls with snow inside, which they like to give for the New Year. Only here, instead of snow, garlic is used, which envelops tomatoes with soft white flakes. Very similar to a fluffy snowball. And the taste was simply amazing. After all, marinades are great friends with garlic.

  Recipe for pickled tomatoes with carrot tops

This recipe made a real boom several years ago, everyone just did what they were looking for and tried pickled tomatoes with carrot tops. For a long time, few could boast that they tried such tomatoes with very unusual herbs. Everyone is used to the fact that carrot tops are unnecessary “tips” from tasty and healthy root crops. But few people suspected that there were almost as many vitamins and nutrients in the tops as in the carrots themselves. And the taste she gives is unforgettable and incomparable. It is precisely because of its richness and originality that no more spices are placed in pickled tomatoes with carrot tops. It may seem to some that this is not enough, but believe me, this is not so. Tomatoes will turn out to be unforgettably delicious, and even the remaining marinade can be enjoyed with great pleasure.

For cooking you will need:

• fresh medium-sized tomatoes - from 2 kg,
• carrot tops - 2 branches per 1 liter of can volume,
• sugar - 4 tablespoons per 1 liter of marinade,
• salt - 2 tablespoons without top per 1 liter of marinade,
• vinegar 9% - 3 tablespoons per 1 liter of marinade.

Cooking:

1. Wash the tomatoes and sterilize the marinating jars. Some recipes claim that you don’t need to sterilize the jars, but I don’t neglect this action, because the completely thrown out jar of exploding or fermented tomatoes is not worth 10 minutes of time to sterilize.

Boil the lids.

2. Place the tomatoes tightly in a jar. In the process, add the branches of carrot tops so that they are between the tomatoes and on the walls of the jars. It is best to take the tops from large ripe carrots; it will have a brighter and more pronounced taste. Large branches of tops can be cut into pieces if you use small cans.

3. Boil water in a pan or teapot, and then pour it into jars of tomatoes. Leave them for 15 minutes, covered with lids.

If you sterilized the jars and lids, and the water was boiling, then just pour the water into the jars once. Then, marinade is prepared from the same water.

4. Drain the cans after 15 minutes into the pan and heat again.

Add sugar and salt to the water. Before that, calculate their required number. In the recipe just above, I already showed a formula by which it is easy to find out how much salt and sugar you need to take for the amount of water you have. Its essence is to take the amount per 1 liter from the list of ingredients at the beginning and multiply by the volume of liquid in liters.

5. Dissolve the salt and sugar in water, let it boil and remove from the stove. Then add the vinegar.

6. Ready-made very hot marinade, pour the tomatoes in jars at the very top edge. The less air there is under the lid, the better the pickled tomatoes will remain and the less chance of bacteria from entering.

7. Twist or roll the lids on the tomato jars. Turn over and check if the cover is leaking. Roughnesses and defects can occur in the lids, from which their tightness is lost.

If the jar still leaks, then the lid must be replaced immediately. To do this, I usually sterilize one spare lid more than I have cans.

8. Wrap jars of tomatoes in a thick towel or blanket and leave to cool for a day. After that, they can be removed for storage.

Pickled tomatoes for the winter in jars are stored fairly reliably in the closet and in the cellar. But you should not open them earlier than in three months, since all this time the pickling process will continue and the taste will open only in winter.

This and many other recipes talk about how to cook delicious pickled tomatoes in jars, but all options are simply impossible to cover. Therefore, I share only a few of them, which I managed to verify from my own experience.

Try it and you, do experiments, change spices and herbs and you will surely find your favorite recipe for pickling tomatoes.