Ingredients:
- Chop 2 kg tomato coarsely (in half)
- 4 things. bell peppers
- 2 heads of garlic
- greens
Refueling:
- 100 g vinegar
- 100 g grows. oils
- 100 g sugar
- 2 tbsp. salt.

Preparation:
1. Pepper, garlic (I added 2 pieces of hot pepper) twist in a meat grinder. Mix.
2. Chop the greens.
3. Put in layers in a 3-liter jar: tomatoes, then a mixture of vegetables, herbs.
4. Close the jar with a lid and refrigerate upside down on the neck.
This is so that after 8 hours it is already ready for use on top. I did it in the evening, it’s ready in the morning! And then you can keep it in its usual position. The next day it tastes even better!

Ingredient:
- 2 kg fresh tomatoes (ripe and firm)
- 1 red hot pepper
- 2 - 3 cloves of garlic
- 1 bell pepper
- sweet peas
- Carnation
- sugar
- salt
- vinegar 9%

Preparation:
1. Put spices in clean jars, 3-5 allspice peas, 3-5 cloves, 1 clove of garlic cut into slices, 1/4 bell pepper, cut into pieces and a small piece of hot pepper.
2. Wash and dry the tomatoes. Place the tomatoes in jars.
3. Pour boiling water over and let stand for 20-30 minutes. Drain the water and add 4 tablespoons of sugar and 2 tablespoons of salt per 1 liter of marinade
4. Over boil and pour into jars. Add 2 tablespoons of vinegar per liter jar. Roll up the cans and turn over.
5. Allow to cool at room temperature.

Ingredients:
- green unripe tomatoes, preferably large, fleshy.
- celery twigs
- garlic
- red hot pepper
Brine
- for 1 liter of cold water (from the tap)
- 70 g salt (coarse)

Preparation:
1. Cut the tomatoes in half lengthwise, but not completely.
2. If the garlic is large, then we cut each clove into several plates. Pepper mode on rings (I do this with scissors, very convenient). Celery with sprigs.
2. In each tomato we put several plates of garlic, 2-3 rings of pepper (depending on how much you like spicy food, or there are children in the house). We also shove a celery sprig there, mercilessly folded several times and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (if it is neat, then it is possible without threads). Bazaar esthetes stuff the red pepper in such a way that it looks out of the tomato with a red tongue (teasing) - like on a smiley.
3. At the bottom of a saucepan, or a can (or maybe barrels), lay out a layer of celery twigs, on top of a layer of tomato, on the sides we shove more pepper (for amateurs), then celery again, etc. Celery top layer.
Dilute salt in water and pour tomatoes.
4. We put under oppression. A 3 liter jar takes about 1.5 liters of brine.
When the tomatoes are overplayed, they stop bubbling, the brine becomes transparent, that's it, the pickle is ready. If you use it right away, then you don't need to do anything else. , and iron-roll up. This should be done immediately, as soon as you fill it with boiling brine. It can be stored for a very long time, even 2 years.

Ingredients:
- 1 large zucchini
- 2-3 cloves of garlic
- 5 small tomatoes
- half a bunch of dill and parsley
- oil for frying
- mayonnaise
- flour

Preparation:
1. Take a large zucchini and cut into slices 0.5 cm thick.
2. Salt all the circles and mix, leave in a bowl for 5 minutes.
3. Heat oil in a frying pan and fry each circle after dipping it on both sides in flour.
4. Put the fried courgettes on a dish and let cool.
5. When the zucchini has cooled down, grease them with a mixture of mayonnaise and garlic.
6. Cut the tomatoes into circles and place them on top of each zucchini.
7. On top of the tomatoes, lightly grease with mayonnaise and garlic.
8. Sprinkle with herbs on top and refrigerate for 30 minutes.

Ingredients:

3 kg tomato
- 3 heads of garlic - 1 tbsp. sugar - 0.5 tbsp. oil - 0.25 tablespoons 9% vinegar - 1 tablespoon salt

Preparation:
1. Pass the tomatoes through a meat grinder, cook for an hour until thickened. add salt, butter and sugar, garlic.
2. Cook for another 20 minutes.
3. Pour in vinegar, cook for 5 minutes, roll up.

Ingredients:
- tomatoes
- peppercorns
- Bay leaf
- onion
- dill greens
- garlic
- vegetable oil

Brine:
- 3 l. water
- 3 tbsp. l. salt
- 7 tbsp. l. Sahara
- 1 tbsp. 9% vinegar

Preparation:
1. First, select the tough red tomatoes.
2. Cut them in half.
3. At the bottom of the jar (I used liter ones), put chopped dill, 4 - 5 peppers, one small onion with rings, 2 chopped garlic cloves and 1 tbsp. l. vegetable oil.
4. Now place the tomato halves with the cut down. As soon as the jar is full, fill the tomatoes with warm brine.
5. Then we put our jars on a stand in a pot of water and sterilize for 10 minutes from the moment of boiling.
6. Then close the lids tightly and turn it upside down, wrap it up until morning.

Ingredients:
- 1.5 kg of sweet pepper
- 1.5 kg of ripe tomatoes
- 1/2 tbsp. tablespoons of salt
- 100 ml of apple, grape or berry vinegar
- 100 g honey, 10 black peppercorns

Preparation:
1. Peel the seeds and cut into slices.
2. Cut the tomatoes into slices.
3. Mix vegetables, add salt, honey and vinegar, and leave until juicing.
4. After that, put the dishes with vegetables on the fire, bring to a boil and simmer for 10 minutes.
5. Then pour the boiling salad into sterilized jars, roll them up, turn them upside down and wrap them up.

Ingredients:
For a 2 liter jar:
- 2 kg of tomatoes,
- 1 large bunch of cilantro
- 1 head of garlic
- 1-1.5 tbsp. l salt
- 1/2 tsp red pepper

Preparation:
1. Grind the tomatoes in a blender together with the skin.
2. Boil until medium thick, stirring constantly.
3. Separately grind all seasonings, then combine everything, carefully move and roll into jars.

Ingredients:
- beans - one kilogram
- onions - two onions
- tomatoes - one kilogram
- coarse salt - three teaspoons
- ground black pepper - one teaspoon
- allspice, ground - half a teaspoon
- bay leaf - five pieces
- 70% vinegar - one teaspoon

Preparation:
1. To begin with, we will boil the beans until fully cooked in slightly salted water, after soaking it for a day.
2. Peel the onions, chop as small as possible and fry until golden brown in vegetable oil.
3. Put ripe, whole tomatoes in boiling water for a few seconds, then cool them in cold water and carefully remove the skin.
4. Next, cut the peeled tomatoes into small pieces, place them in a deep enamel bowl, add salt and boil until they turn into mashed potatoes.
5. Then add beans, fried onions, spices, chopped bay leaf to the boiled tomatoes and mix everything well. Let the mixture boil and pour the vinegar into it.
6. Remove the cooked beans from the heat and immediately pour them into pre-prepared, pasteurized glass jars. We seal.

Ingredients:
- young zucchini - 5 kg.,
- tomato juice - 2 liters,
- sugar - 2 cups,
- salt - 1 tbsp. spoon,
- vegetable oil - 200 ml.,
- vinegar 9% - 150 ml.,
- ground red pepper - 1 teaspoon with a slide,
- parsley - 1 bunch,
- garlic - 2 heads.

Preparation:
1. Wash the zucchini, cut off the tails and cut into slices, no more than 1 cm thick.
2. At the bottom of each jar, put a couple of parsley sprigs. Lay the zucchini on top of the parsley.
3. Next, prepare the sauce for the zucchini: pour the tomato juice into a saucepan. If you do not have tomato juice, you can take tomato paste (0.5 kg) diluted with water (1.5 liters). Add sugar, salt, vegetable oil, vinegar, garlic and pepper. This year I didn't have pepper at hand, but only one jar of adjika from last year's harvest remained. I added 1 glass of adjika to the resulting mass, put it on medium heat and boiled for 10 minutes.
4. Pour hot tomato sauce into jars with zucchini. Cover and sterilize for 25 minutes, from the moment the water boils in the pan.
5. Then roll up the hot jars with zucchini in tomato sauce, turn over and wrap with a towel. Leave the jars to cool completely.

Ingredients:
- Tomatoes - 1kg.
- Apples - 3 pcs.
- Carrots - 2 pcs.
- Salt - 1 teaspoon.
- Sugar - 1 tablespoon.
- Vinegar - 2 tablespoons.
- Pepper, garlic - to taste.

Preparation:
1. Tomatoes, carrots, peeled apples, grind everything in a meat grinder, add salt, sugar, vinegar, cook on fire.
2. In 20 minutes after boiling, add crushed garlic and pepper, mix.
3. Put everything in jars and sterilize them in a saucepan with water, after putting a towel on the bottom.
4. Tighten the jars with a lid and place upside down for 12 hours.
5. The prepared sauce can be stored in a dark, cool place.

Ingredients:
- 3 kg tomato
- 250 g horseradish
- Garlic 200 g
- Salt 3 tablespoons or to taste
- Sugar 1 tablespoon or to taste

Preparation:
1. Horseradish peel and soak for 30 minutes in clean water.
2. Chop and roll either in a meat grinder or in a blender (with a knife attachment) or in a processor.
3. Wash the tomatoes, chop and roll with the garlic.
4. Mix all ingredients, add salt, sugar to taste, stir.
5. Arrange the seasoning in sterile jars, close the lids and store in the refrigerator.
Marina Sazonova's recipe.

Ingredients:
- tomatoes
To fill:
- water - 1 l
- sugar - 70 grams
- salt - 40 grams
- vinegar - one teaspoon
- gelatin - 30 grams
- peppercorns to taste
- bay leaves to taste

Preparation:
1. Soak gelatin in cold boiled water until it swells.
2. Then heat in a water bath or in a microwave oven until the gelatin is completely dissolved.
3. Let's strain.
4. Cut the tomatoes and put them in prepared jars.
5. Put sugar, salt in water, bring to a boil, add vinegar, prepared gelatin, chopped carrots, spices and boil for 3 minutes.
6. Pour hot brine into jars with tomatoes and sterilize.
7. Next, roll up the banks and cool.

Ingredients:
- cucumbers - 1.5 kilograms
- tomato juice - 1.5 l
- garlic - 5-6 cloves
- tarragon - 10 grams
- dill (umbrellas) - 50 grams
- salt - three tablespoons

Preparation:
1. Boil the tomato juice and cool.
2. Dissolve salt in it, add garlic, herbs and pour cucumbers in jars.
3. Close with lids and keep in a cool place.

Ingredients:
- 3 kg tomato;
- 2 kg eggplant;
- 200 g of vegetable oil;
- 200 g of sugar;
- 100-150 g vinegar 9%;
- 2 pods of hot pepper;
- 2 heads of garlic;
- 2 tbsp salt;

Preparation:
1. Pass the tomatoes and peppers through a meat grinder, add salt and cook for 15 minutes.
2. Cut the eggplants into medium cubes. Not in slices as in "Ogonyok", not in straws, but in bars.
3. If you like you can peel the eggplant, I like to leave it that way.
4. Add chopped eggplants to tomatoes and peppers, add sunflower oil, sugar and vinegar.
5. Cook for 40 minutes, at the end of cooking add the squeezed garlic to the eggplants.
6. Pour the mass into sterilized jars and roll up.
7. Turn the cans upside down and wrap them in a warm blanket for 1-2 days.

How to save tomatoes that have started to deteriorate. If you do not have time to realize the harvest, and the fruits begin to rot, this is not a reason to throw them away. Soft, cracked tomatoes are the basis for many dishes. We offer recipes for delicious snacks and sauces from overripe tomatoes.

Sauce

Rejected tomatoes can be used to make a sauce for fish or pasta in 10 minutes. Grind a few tomatoes on a grater (the skins are discarded). Add chopped garlic, parsley or basil / dill leaves + salt + pepper to the resulting gruel. It remains only to mix - ready. Serve with boiled pasta, fish, steak. Leftover sauce is stored in the refrigerator for a week.

Sandwich pasta

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

Tomato oil

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

Salad dressing

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

Jam

Delicious vegetable tomato jam. For jam, boil the tomatoes until thick. Add salt, sugar, lemon juice, aromas - from coriander, cinnamon to chili. It should be cooked until it hardens into a jelly-like mass.

Tomato soup

Fry several types of onions (leeks, turnips, shallots) and garlic in vegetable oil. Season with salt, pepper, add chopped tomatoes, cover with broth or water. Boil for half an hour. Grind the slightly chilled soup with a blender.

Italian appetizer or bruschetta

Prepared quickly from overripe tomatoes. Remove the defective parts from the fruit, bake for 5-7 minutes. Place the baked tomatoes on toasted bread, grated with garlic or sprinkled with grated cheese.

Salsa

The main ingredient in classic salsa is chopped tomatoes. Therefore, it is quite possible to use damaged, crumpled fruits here. Take garlic, your favorite herbs, spices, onions and tomatoes. Everything is finely chopped, flavored with lemon juice or wine / apple cider vinegar. Chili pepper can be used for spiciness.

Gazpacho

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

Tomato omelet or frittata

The Italian omelet does not have a clear recipe. The dish is considered convenient for improvisation. In any case, tomatoes are the main contributor. Defective / overripe tomatoes are fried in vegetable oil in a pan. If desired, add any available vegetables: bell peppers, onions, cucumber. The finished ingredients are poured with an egg mixture. Bring to readiness under the lid or in the oven.

Homemade ketchup

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

Freeze

Freeze the tomatoes for later use without much effort. Wash, remove rotten areas, dry on a paper towel. Place in plastic and freezer. After thawing, remove the skin and use for any recipe. You can store it until the next harvest.

If there is any justice in the world, then it must be sought in summer - a short, but the best time of the year, when nature rewards people in full for waiting and patience during the dank autumn, cold winter and treacherous spring. There are so many gifts that summer brings that I would not like to receive them right away, but spread them out for a whole year, and one of the main summer gifts is tomatoes. Seasonal, earthy, ripe, sweet, aromatic, in a word, real summer tomatoes are one of the best foods that can ever get on your table. It is not surprising that the Europeans who first encountered this miracle dubbed the tomato "golden apple", although, as we know, the color of the tomato is completely different.

Is it worth remembering recipes from tomatoes at this time of year, if the most delicious tomato is obtained by itself, unless you add quite a bit - a couple of drops of fragrant, a couple of basil leaves, a pinch of salt, a little freshly ground pepper? .. I think it's worth it, because even the most delicious tomatoes "without everything" will quickly get bored, and the tomato recipes that I have collected in this article - almost all simple and easy, as befits summer recipes - will stretch the pleasure and properly celebrate the season of real tomatoes.

This is a simple Italian snack, which is a slice of bread, grilled and seasoned with salt, pepper, garlic and olive oil, with some kind of filling or, as they say, topping. But here we are talking about the perfect bruschetta recipe - a wonderful, fresh, flavorful bruschetta with tomatoes that you can eat every day and never get bored. Why is this bruschetta with tomatoes perfect, you ask? No magic, only high-quality seasonal products, and a few nuances worth dwelling on in a little more detail.

Recipes that are so effective in terms of the ratio of the effort expended and the final result must be appreciated and written down in a special book. Judge for yourself: this one, for which you don't even need to prepare a sauce, will be on the table within 15 minutes after you put a pot of water on the stove, but an ingenious combination of small cherry tomatoes, basil, olive oil and other simple but very tasty ingredients will make it a decoration of any dinner. It doesn't matter what you have there according to plan, an ordinary evening of an ordinary working day, or an attempt to show off by masterly cooking a small masterpiece in a few minutes - this recipe will do everything for you, and the pasta with cherry and basil will be remembered for a long time.

The best fish soup in the world must be cooked with tomatoes: this axiom has been proven many times, and it only gets brighter from frequent repetition. Well, fennel appeared here for a different reason: this vegetable, not yet the most familiar to us, combines aniseed spirit, fresh taste and aromatic greens, which are ideally combined with fish. Try it, you won't regret it. As for saffron, it manifests itself exclusively from the best side in fish soups, but if you couldn't find it, don't let that stop you. And although this soup is delicious at any time of the year, in the summer it should definitely be prepared with fresh tomatoes.

Tomatoes have come a long way from the garden and vegetable garden to the tables of modern gourmets. Over the centuries, great minds either attributed them to the fruits of poisonous plants, or recognized them as tasteless. Only in the XVI-XVII century "Apples of love" hit the table of every second European.

It should be noted that today the cuisine of almost every country in the world is ready to offer nutritious and dietary tomato dishes... We are accustomed to or juices from red berries and do not even suspect about the variety, which everyone can and should amuse themselves with. Today edition "With taste" invites you 5 top recipes tomato dishes. Who knows, maybe some of them will become your favorite seasonal treats!

Dolma from tomatoes

Welcome to Turkey! It is to this wonderful southern country that dolma will take you. To prepare a dish that is known and loved all over the world, you will need a very small amount of products.

Ingredients

• 8 medium tomatoes
• 6-8 cloves of minced garlic

For filling

• 120 g washed basmati rice
• 110 g minced meat
• 1 tbsp. l. olive oil
• 1 bunch chopped parsley
• 2 onions, chopped
• 2 tsp dry mint
• salt, pepper (to taste)
• 1 tbsp. l. olive oil
• tomato pulp

Preparation

1. Take a large bowl and combine the filling ingredients in it.
2. Carefully cut off the caps of all the tomatoes. Take out the pulp and chop it. The skin of the berries should not be damaged.
3. Fill the tomatoes 3/4 full with the filling and cover them with the caps you cut off earlier.
4. Take a heavy-bottomed saucepan and pour some olive oil into it. Tomatoes must be placed on the bottom with their caps up.
5. Add 2 cups water, garlic and tomato pulp to a container. It is these ingredients that serve as the basis of the sauce. Cover the pot with a lid and bring the contents to a boil. Reduce heat and simmer tomatoes for 45 minutes.
6. If you are a vegetarian, do as the Greeks do: replace meat with pine nuts, cheese and raisins.

Tomato soup

His homeland is Italy. The name itself suggests that tomatoes are the main ingredients of the dish. Gourmets add to soup bread croutons.

Ingredients

• 2 kg tomatoes (blanched, peeled and finely chopped)
• 1 onion, finely chopped
• 4 tbsp. l. olive oil
• 500 ml water or chicken stock
• 1 tsp oregano
• 3 bay leaves
• 5 tooth. chopped garlic
• parsley, basil, salt (to taste)
• 2-3 slices of ciabatta (can be replaced with a slightly stale loaf)

Preparation

1. Take a heavy-bottomed saucepan and pour 2 tablespoons of oil into it. Add the onion to be sautéed over low heat for 10 minutes or until translucent.
2. Add chopped garlic to a container and wait 1 minute.
3. Add tomatoes without tough tails and skin.
4. Then add water (broth), oregano, bay leaf. All ingredients must be boiled for 20 minutes.
5. Start making croutons. To do this, take a skillet and heat 2 tablespoons of olive oil. Cut the bread into cubes and pour into the skillet. To completely saturate all the cubes with oil, stir until a crust forms.
6. When your meal is done, add the croutons and simmer the contents of the pot on the stove for another 5 minutes.
7. After cooking, remove the bay leaves from the soup and leave the pot on the stove for another quarter of an hour. Italians also use a blender to make mashed soup. Sprinkle with herbs before serving.

Tomato tart and arugula pesto

Alternatively, prepare French tomato dish... The French themselves add different varieties of berries to it, believing that this helps to make the taste richer. And they are right.

Ingredients

• 500 g puff pastry
• 6 tomatoes
• 50 g hard cheese
• 50 g arugula
• 10 ml olive oil
• 1 tbsp. l. pine nuts
• 1 tooth. garlic
• salt, pepper (to taste)

Preparation

1. First, preheat the oven to 210 ° C. Peel the garlic. Do not forget to remove the middle, as it is she who is the culprit of the unpleasant smell.
2. Take a grater and grate half a serving of cheese. Make arugula pesto and mix with grated cheese. Add olive oil, garlic and pine nuts to the mixture. Season with salt and pepper to taste. You will have a sauce.
3. Line a baking sheet with parchment paper and place a layer of dough on top of it. Spread the sauce over the dough. Cut the tomatoes into thin slices and arrange on top.
4. Season vegetables with salt and pepper and drizzle with a little olive oil.
5. Bake the tomato tart for 20 minutes.

Add provencal tart to your bookmark list and serve it up as an original seasonal dish!

Scrambled eggs with tomatoes

Sounds simple, but israeli shakshuka surprises with originality! It is easy to prepare and can spice up boring everyday breakfasts.

Ingredients

• 4 diced tomatoes
• 0.5 onion, chopped
• 2 tbsp. l. tomato paste
• 5-6 eggs
• 1 tooth. chopped garlic
• 1 bell pepper
• 1 tbsp. l. olive oil
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1 chips. hot pepper
• 1 chips. Sahara
• parsley, salt, pepper (to taste)

Preparation

1. Take a deep cast iron skillet and heat the oil in it.
2. Sauté the pre-chopped onion in a bowl until translucent.
3. Add garlic to the onion and cook for 2 minutes.
4. Add the bell peppers to the skillet. Cook it for 5-7 minutes. Then you can add tomato paste and tomatoes.
5. Season the dish with salt and pepper. Don't forget to add some sugar.
6. Take eggs and pour them into the skillet. Be sure to cover the dish and cook for 15 minutes.
7. During the cooking process, the sauce will gradually evaporate. Make sure that it does not evaporate at all. Otherwise, your eggs will burn and taste less delicious.

Tomato salsa

Mexicans call her "Pico de gayo"... The composition contains several exotic ingredients, so improvised products are indispensable here.

Ingredients

• 3 tomatoes
• 0.25 bunch of cilantro
• 1 onion
• 0.5 cucumber
• juice of half a lemon
• 2 jalapeno peppers
• 1 avocado
• 1 tooth. chopped garlic
• 1 tsp salt

Preparation

1. Peel the tomatoes. Chop them very finely.
2. Chop cilantro and onion, avocado, cucumber, jalapenos.
3. Combine all ingredients in one bowl.
4. Add lemon juice and garlic.

Tomato salsa can be served with either meat, fish or even chips. Mexicans choose salsa for boiled king prawns.

Even relatives do not take another basket of tomatoes (they would take it only in the form of a rolled up jar), tomatoes are delicious (and in winter they won't!), But I don't want to eat with cucumbers and sour cream anymore ... We know what to do! We share very simple recipes for delicious dishes with tomatoes, including for the winter.

Super simple and mega delicious tomato salad with incredible dressing in 5 minutes!

For him, undoubtedly, tomatoes are needed: large, small, cherry, yellow, robin or bovine heart. Use different varieties of tomatoes and cut in different ways: wedges, quarters, halves, and circles. Place in a tall bowl, season with salt, then shake, let the tomatoes bounce slightly (like frying pancakes). Add a couple of tablespoons each of olive oil and lemon juice, shake again. Place on a large serving plate. Add balsamic oil (if available). Sprinkle with fresh basil or oregano leaves (or dried). For the boldest, we recommend chopping finely and adding chili. Ready!

Homemade ketchup with plums

Sweet ripe plums are suitable for this ketchup (no cherry plum, it's sour!). The sauce turns out to be thick, it is easy to prepare, and it can be stored for a whole year. Homemade ketchup can be used in the same way as regular ketchup, in addition, it is good in stews, with pasta, in soups (for example, with rice), and also as a component of other sauces.

You will need (yield - 800 g):

• 2 kg of tomatoes;
• 800 g plums;
• 2 medium onions;
• 100 g sugar;
• 1 tbsp. l. salt;
• 1 tsp oregano;
• 30 ml 9% vinegar;
• 3 cloves of garlic;
• 1/2 tsp ground black pepper.

Rinse plums and tomatoes. Pass the tomatoes through a juicer to get rid of the skins and seeds. Another way is to strain the boiled juice through a sieve.

Chop the pitted plums and the peeled and quartered onions in a blender. Add the plum-onion mass to the saucepan to the tomato juice and cook without a lid over medium heat for one hour, stirring occasionally. The mass will decrease by a third. Add minced or finely chopped garlic, salt, sugar, vinegar, pepper, oregano, cook for another 15 minutes.

Pour the finished ketchup into sterilized jars and tighten with sterile lids. Turn over for a day, then put in a cool dark place. Store opened ketchup only in the refrigerator!

Homemade tomato juice

This recipe makes tomato juice as easy as shelling pears! We need tomatoes, sugar and salt. Everything to your taste.

Wash the tomatoes and pass them through a juicer. Or remove the skin and punch with a blender. The peel is easily removed if the tomatoes are dipped in boiling water for 20 seconds, after making a cruciform incision on the stalk. Pour the juice into a saucepan, bring to a boil, remove the foam. Cook for a few minutes and remove from heat. Add salt, then sugar to taste (try it!). Mix and pour into sterile jars, tighten with clean lids. Turn over and wrap with a blanket. After 12 hours we put in a dark cool place. We drink in winter and praise ourselves and such a rich summer!

Gazpacho on a hot day is simply salvation! And soup, and vitamins, and cook in 10 minutes. For this Spanish soup, the vegetables must be chilled. Or, after cooking, chill the soup itself. You do not need to cook anything, you can buy croutons at the store. So, grind some of the vegetables in a blender, finely chop some of the vegetables and add them to the liquid mass. Go!

Ingredients for classic gazpacho:

• 8 tomatoes;
• 2 bell peppers;
• 2 cloves of garlic;
• 2 cucumbers;
• bulb;
• ready-made crackers or a couple of slices of white stale bread;
• a couple of tablespoons of olive oil;
• salt to taste;
• 2 tbsp. tablespoons of lemon juice (can be replaced with a spoonful of 6 percent table vinegar).

Rinse the vegetables. Leave the cucumbers for serving. They will need to be cut into small cubes. Cut half the bread (if not used in croutons) into cubes and fry in a hot dry frying pan, after cutting off the crusts. All other vegetables (peel the onion and garlic), add the rest of the bread, salt and lemon juice to the blender bowl and whisk. Try it, add salt, lemon juice, black pepper if necessary. Pour soup into bowls, add croutons, drip olive oil. Garnish with a sprig of basil.

Fried pies with tomatoes and cheese

Popular pies-bombs with tomatoes, feta and garlic. Deep-fry. Cheburek dough, juicy sweet tomato, spicy garlic and salty tender cheese. Just class! Let's cook!

Ingredients:

• 250 ml boiling water;
• 400 g flour:
• 4 tbsp. l. vegetable oil + for deep fat;
• 2/3 tsp salt;
• 1 tsp Sahara;
• 3 medium tomatoes;
• 2 cloves of garlic.

Rinse the tomatoes and cut into circles. If you are not lazy, first remove the skin (immerse in boiling water for 20 seconds, the skin will easily come off). Mix feta with garlic passed through a press. Add chopped dill if desired.

Cooking the dough. Pour boiling water into a large bowl, add salt, sugar and 4 tbsp. l. oil, preferably olive oil. Add flour and knead the dough. It should turn out to be elastic and not stick to your hands, if necessary, add flour.

Divide the dough into two equal portions. Roll both out to a thickness of 2 ml. Place the tomato circles on one rolled-out layer at a distance of 2.5 cm from each other. Place a teaspoon of cheese filling on each circle. Cover with a second layer of dough. Using a glass that is at least one centimeter larger in diameter than the tomato circle, cut out the pies and fasten the edges. Divide the remaining dough into equal parts (even number), make balls and roll each of them with a rolling pin, then lay out the tomatoes with the filling, cover with the dough, fasten the edges with a fork.

Fry the pies in a deep fryer, skillet or saucepan in a large amount of oil until golden brown (temperature - 180 degrees). Use a slotted spoon to spread the patties on a plate of paper towels to remove excess oil.

Exotic! The jam is moderately thick, very sweet, with a bright tomato flavor and light yellow seeds. Black pepper is felt. And yet, no matter how you tune in, you don't expect such sweetness from canned tomatoes. Therefore, we propose to cook tomato jam from one kilogram of vegetables, for sample. Alternatively, eat jam for breakfast, spread on toast or bread.

Ingredients for tomato jam:

• 1 kg of ripe tomatoes;
• 450 g sugar;
• 2-3 pinches of ground pepper;
• a good pinch of salt;
• 1 tsp lemon juice (freshly squeezed).

Cut the tomatoes with a cross in place of the stalk, then immerse them in boiling water for 20 seconds. Select, cool slightly and peel off. Cut into 1/2-centimeter cubes and place in a saucepan. Add sugar, salt, pepper, bring to a boil, and then simmer over medium heat, stirring occasionally and skimming. We boil until the liquid becomes half as much. Add lemon juice and jam is ready! Sterilize (boil or heat in the oven) jars and lids, pour the jam. Turn over until cool. Store in a cool place (refrigerator or cellar) for six months.

Sweet tomatoes with vinegar

The tomatoes are out class! They are full of sourness, slightly sweet, go with a bang even for those who do not particularly like vinegar marinades. We praise the recipe for its versatility: if you want, put whole tomatoes, if you want, cut them into slices (which is good with huge fruits). If you wish, you can add onions and garlic, but even without them it comes out incredibly tasty!

Marinade per liter of water:

• 50 ml vinegar 9 percent;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt.

We cook the marinade from water, salt, sugar and vinegar. Boil and you're done! Put the washed tomatoes without tails into clean sterilized jars, fill them with boiling marinade and roll them up with sterilized lids. Alternatively, you can add a clove of garlic, a couple of peppercorns and half a medium onion, cut into rings, to the jar. If you wish to additionally sterilize - if you please! Turn over until cool and store in a dark place.

Lightly salted tomatoes

Just two days and you have excellent lightly salted tomatoes on your table! We offer a proven recipe. Important: before salting, tomatoes must be chopped with a toothpick so that the salt is evenly distributed. Cook big jars and spices!

Ingredients:

• 1 kg of tomatoes;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 5 peas of allspice;
• 3 cloves of garlic;
• Bay leaf;
• a bunch of greens (branches with umbrellas of dill, tarragon, fennel or carrot tops);
• 1 liter of boiling water.

Rinse the vegetables and herbs, pierce the tomatoes in the place of the stalk once. Peel the garlic and cut into large slices. In a sterilized jar (three liters), put half the greens, part of the garlic and fold the tomatoes. Top with the remaining herbs and garlic, and add salt, sugar, pepper. Close the jar with a nylon lid and store at room temperature. After 2-3 days, lightly salted tomatoes are ready! Store in the refrigerator or cellar.

Tomatoes in their own juice (with basil)

Tomatoes and basil are classics! According to this recipe, you can put both cherry tomatoes in their own juice, and larger tomatoes. It's simple: we cook tomato juice (peel, puree and boil), pour whole tomatoes in jars with boiled juice, roll up. We will not use vinegar.

Ingredients:

• 1 kg of tomatoes for juice;
• 800 g cherry tomatoes or other whole tomatoes;
• a bunch of basil;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara.

Rinse the tomatoes and basil. Pass a kilogram of tomatoes through a juicer or blanch (hold in boiling water for 20 seconds), peel and turn with a blender. Pour tomato juice with pulp into a saucepan, add salt and sugar. After boiling, simmer for 10 minutes over medium heat, stirring and skimming. Then add the chopped basil and cook for another 5 minutes.

Put whole tomatoes in sterilized jars, fill with juice and tighten with sterile lids. Cool under a blanket and take to a pantry, dark or closet.