Perhaps, tomato preparations are the most delicious, in my opinion. And in winter, the spicy aroma from red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly whetting the appetite of lovers.

We bring to your attention great recipes for harvesting tomatoes for the winter for every taste. It is worth carefully preparing, a little time and in winter you will enjoy delicious tomatoes from jars.

Of course, tomatoes require careful attention, as for the lids. This is necessary because I consider them a more capricious vegetable in comparison with.

Tomatoes must be ripe and fresh - good quality on the inside and no damage on the outside. They must be thoroughly rinsed before placing in jars, it is even advisable to soak them in cold water for a couple of hours.

In each tomato, a hole is made at the base of the stalk with a clean wooden toothpick. This step will help keep the skin intact in the boiling water.

We add greens to the cylinders according to our preferences. Dill will give a spicy favorite aroma, it is better to use umbrellas for a brighter taste. Parsley is a great option for friendship with tomatoes in a jar, leaves and stems come in handy. It has a fresh taste and a good aroma; you shouldn't spare it when adding it to spices. Tarragon for lovers of the original taste of the marinade and vegetables in it. Celery is a green for those who love bold flavors and bold aromas, but I admit it is my favorite companion for red vegetables.

Great spices for red vegetables are black hot pepper in peas, as well as allspice and bay leaf. Seeds of coriander and mustard will decorate the tomato with their own taste, fresh or dried garlic will give the perfect combination. Some housewives add a few chunks of hot peppers in a red pod - this is for lovers of vegetables in sharper jars.

An indispensable component will be citric acid, vinegar or vinegar essence, as well as a sufficient amount of salt and sugar. When harvesting tomatoes for the winter, preservatives are essential. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade as additional protection for the seams.

Recipe for tomatoes with citric acid per liter jar

Here is a wonderful recipe for tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is a spicy herb that will give tomatoes an original taste and interesting aroma. Whether or not to add it to the cylinders is up to you. If it is absent, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices for 1 liter jar:

• 2 pcs. carnation
• 2 mountains allspice
• 2 mountains black pepper
• 1 vet. tarragon (tarragon)

For marinade for 1 liter of water:

• 1 tbsp. l. salt without a slide
• 5 tbsp. l. with a slide of sugar
• 1/3 tsp citric acid

Cooking method:

Prepare tomatoes - rinse them well, sort out

Sterilize jars and lids

Using this recipe, jars can not be sterilized, but only rinsed well

Put black pepper, cloves, allspice, tarragon in each jar according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from the high temperature

Fill the cylinders with tomatoes up to the shoulders, no need to fill them up to the very neck

Drain the water into a saucepan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Pour hot marinade into cylinders, immediately covering them with lids

Close the lids on the cans with a canning key, turn over, wrap with a warm blanket

Enjoy your meal!

Tomatoes for the winter with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe are very tasty and beautiful. Enjoy quality seaming made with your own hands in winter. Summer work is twice as pleasant!

You will need for a 0.5 liter can:

• 150 g tomatoes
• 1 PC. carrots
• 1 PC. onions
• 2-3 wet. celery
• 5-6 mountains. black pepper
• 1 tsp salt
• 1 tsp granulated sugar
• 2 tbsp. l. 9% vinegar
• 1.5 tbsp. l. vegetable oil
• 200 ml hot water
• 2 tooth. garlic
• 1 tab. aspirin (optional)

Cooking method:

1. Rinse vegetables in running water, place them in clean jars. There should be no damage to their skin.
2. Peel onions and carrots, rinse and chop, onions in half rings and carrots in large cubes. Place the vegetables in the jars with the celery stalks, filling the voids between the tomatoes. Coarsely chop the garlic cloves into jars.
3. Boil water, pour it into jars of vegetables, pouring it over a knife or a tablespoon so that the glass does not crack from the temperature drop. Cover the jars with clean lids and let the tomatoes heat in boiling water for 20-25 minutes.
4. Then, using the drain lid, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except for vinegar and vegetable oil. Place the marinade saucepan on the stove and bring it to a boil.
5. Pour oil, vinegar into each jar, add aspirin if desired. Next, pour the hot marinade over the vegetables in the jars, cover the cylinders with lids, close them with a key.
6. Check the tightness of the closure by turning the cans over the lids, wrap them with a warm blanket, leaving the seams in it until they cool completely.
7. Store workpieces out of direct sunlight!

Enjoy your meal!

Harvesting tomatoes with garlic for the winter

This not complicated recipe produces amazingly beautiful tomatoes, as if in the snow. Garlic chopped in a blender is very light, it moves freely in the marinade, settling beautifully on vegetables, between saturating them with a very bright taste and aroma.

Be sure to try this recipe for tomatoes! Good luck!

You will need for a 1 liter can:

• 500-600 g tomatoes
• 0.5 tsp mustard seed
• 1 tsp garlic
• 0.5 tsp vinegar essence 70%
• 3 tbsp. l. sugar per liter of water
• 1 tbsp. l. salt per liter of water
• 2-3 mountains allspice

Cooking method:

Sterilize jars and lids over steam or in any way convenient for you

Rinse the tomatoes thoroughly and sort

We pierce each tomato with a toothpick at the base

Pour boiling water over the tomatoes in jars, cover with lids, let them warm up for 20 minutes

Boil 2 liters of water separately, add salt, sugar according to the recipe, bring the marinade to a boil over the fire

Peel the garlic, rinse well

Grind it in a blender

Drain hot water from cylinders, we will no longer need it

Pour the tomatoes with hot marinade

Pour vinegar essence into each jar:

• 1 l - 1/2 teaspoon
• 0.5 l - 1/4 teaspoon

Immediately cover the cylinders with lids, close them with a canning key

Turn hot jars of tomatoes, wrap them up, let them cool completely in a blanket

At first, the marinade in cylinders will be slightly cloudy, since we chopped the garlic in a blender

But when the jars are cool, the sediment will calm down - the marinade will become transparent with white "snow" from chopped garlic

Enjoy your meal!

The most delicious recipe for tomatoes for the winter with celery

In this recipe, celery, with its bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It is worth trying to prepare tomatoes for the winter just like this.

This is my favorite recipe, very often I use it in my homemade preparations for my loved ones. Be sure to cook the tomatoes with celery! This is delicious!

You will need:

• 3 kg of tomatoes
• 500 g celery
• 30 g of mustard beans
• 6 tooth. garlic
• 4-6 dill umbrellas
• 50 g table salt
• 55 g granulated sugar
• 15 ml vinegar essence 80%
• 2 l of water
• 20 g coriander seeds
• 4 things. bay leaf

Cooking method:

1. Sterilize all cylinders and caps in a convenient way for you
2. It is necessary to dry the seeds of coriander and mustard, warm them in a dry hot pan for a few minutes, hold the bay leaf in boiling water for 60 seconds
3. Next, pour coriander and mustard grains on the bottom of the jars, add bay leaf, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and doused with boiling water
4. Pre-soak the stalks and greens of celery in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens intact, place everything in glass bottles
5. Rinse small tomatoes in cold water, remove the stalk, pierce each with a toothpick at the base, arrange tightly in the jars, add dill umbrellas on top, a little celery
6. First, pour the blanks with vegetables with boiling water for 20 minutes, then pour the water from the cylinders into a convenient saucepan, measure the volume, add water to 2 liters, dissolve sugar, salt according to the recipe
7. The marinade must be boiled for 5 minutes, remove it from heat, add vinegar essence to it
8. Fill the cylinders with vegetables to the very top with the ready marinade, carefully roll up with a preservation wrench or use screw caps for glass with thread
9. Closed cans should be immediately turned upside down on the floor, covered with a blanket until they cool completely
10. At the end of the day, put the vegetables in jars in a cool dark place for storage.

Enjoy your meal!

Tomatoes for the winter with bell pepper in a 3 liter jar

The big plus in this recipe is that you yourself adjust the amount of onions and bell peppers in the jar. The bell peppers are infused with a stunning spicy aroma from the generous tomato and marinade and are delicious.

It should be put in a larger jar, because there will be many who want to eat it. Successful blanks to you!

You will need for a 3-liter bottle:

• 2 kg of tomatoes
• 15-20 g parsley
• 1 PC. onion
• 1 PC. bell pepper
• 3 pcs. allspice peas
• 10 pieces. black peppercorns
• 2 tooth. garlic
• 2 pcs. bay leaf
• 35 g salt
• 70 g sugar
• 70 ml vinegar 9%

Cooking method:

Put parsley, chopped garlic, black pepper, allspice, bay leaf in a prepared 3-liter container on the bottom

Cut the onion into rings, peel the bell pepper from seeds, cut into pieces

Pierce each tomato with a toothpick at the base

We put tomatoes in a container, filling the voids with slices of bell pepper, onion rings

We fill the balloon with boiling water, pouring it over the outer part of a tablespoon so that the glass does not burst

Cover the container with a clean lid, let the tomatoes warm up for 20-25 minutes

Add salt, sugar to it, bring the liquid to a boil

Fill the tomatoes in a bottle with hot marinade, immediately close the lid securely with a key

Turn the jar, wrap it in a warm blanket until it cools completely

Enjoy your meal!

Video recipe for tomatoes for the winter lick your fingers

Tomatoes occupy one of the first places in terms of their nutritional value among vegetables. Tomatoes (tomatoes) contain 93.8 percent of water, 1.6-6.4 - sugars, 0.3-1.7 - citric acid, proteins, vitamins C (40 mg per 100 g of fruits), B1, B2, PP , K, carotene, from minerals - 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. Pectin substances of fruits reduce blood cholesterol levels, inhibit the growth of bacteria.

Bookmark for long-term storage

For bookmarking for long-term storage, they take tomatoes of late plantings of the dairy or green stage of maturity, select healthy fruits and put them in boxes with trellised lids with the stalks upward. 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 storage method, the fruits collected at the end of October at the stage of milk ripeness are wrapped in black thin paper, placed in a disinfected low (Bulgarian type) box with a dry clean straw lining and placed in 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

NATURAL RED TOMATOES
Select fruits with a good even color, dense and uniform in size, put in jars and pour boiling brine. Cover the 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, ripeness and color, peel off 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.
Put peeled tomatoes in prepared jars and pour hot brine. Sterilize filled cans at a temperature of 110 ° C: 0.5 l capacity - 5-8 minutes from the moment of boiling, 1 l capacity - 10-12 minutes.
For brine: 1 liter of water - 50-60 g of salt.

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

CANNED UNCLEANED TOMATOES
Canned tomatoes retain their flavor, aroma and nutritional value. Select fresh, regular-shaped, with a smooth surface, strong tomatoes, not damaged by diseases and pests, without sunburn spots. In addition, tomatoes must be completely ripe - intense red color, without green or yellow-green spots near the stalk. Tomatoes that are soft and overripe, or those with a lot of seeds or loose flesh are not suitable for canning. You can not use very large, cracked fruits. Tomato juice is prepared from them for pouring.

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

Prepare tomato juice for pouring from strong, well-ripened tomatoes; you can also use overripe soft fruits. Remove the stalks, greens, parts damaged by sunburn and diseases, rinse the tomatoes with running water, cut into pieces, put in a suitable dish and cook until soft and juiced, 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. It then begins to wander rapidly and becomes unusable 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 PEPPER
Pour the peeled tomatoes and spices in jars with 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 the vinegar essence and roll it up with a tin lid. Store tomatoes in the coolest place.
For one three-liter jar - tomatoes - 2.5 kg, red bitter pepper - 1 string, red sweet pepper - 1 pod, black bitter pepper - 10 peas, black allspice - 5 peas, fresh parsley (roots with herbs) - 1 piece , fresh carrots - 1 piece.

For the preparation of brine - 30 g of table salt and 60 g of granulated sugar per 2 liters of water, 4 teaspoons of 80 percent vinegar essence.

MARINATED TOMATOES
There are many ways and recipes for making pickled tomatoes. They differ in different proportions in the marinade of salt, sugar and a set of spices. Tomatoes are pickled mainly small: green, milky, brown, pink. Put spices and herbs at the bottom of the jar. Pour jars of tomatoes with boiling marinade, sterilize and roll up with tin lids.

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

For the second way: dill stalks - 10 pieces, blackcurrant leaf - 10 pieces, parsley - 15 g, mint - 10 g, red bitter pepper - 1 pod; for the 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: for a three-liter jar take 6 glasses of water, 2 tbsp. tablespoons of salt, 4 tbsp. tablespoons of sugar, 6 peas of black and allspice, 6 pieces of cloves, 3 bay leaves, a pod of red pepper, boil everything, then pour in half a glass of 9 percent vinegar.

SALT TOMATOES
Put the tomatoes in cylinders or tubs, transferring 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 just sprinkle them with salt without pouring the solution - the tomatoes will let the juice out.

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

SALT TOMATOES WITH MUSTARD (OLD RECIPE)
Rinse slightly unripe hard tomatoes and place them in a barrel, bucket or pan, sprinkle with black currant leaves. Put these leaves on the bottom too. After it has cooled down, add dry mustard to the cooked boiled brine, stir and let stand.

When the brine becomes transparent, slightly yellowish, you can pour tomatoes with it. On top, as usual, put a clean cloth and oppression.

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

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

Store in a cool place. If by the end of winter the tomatoes start to sour, you need to get them out of the brine, wash them, put them back down 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.

SALT TOMATOES IN A BAG
A plastic bag is used as a container for salting. Wash selected medium-ripened tomatoes, then prepare cherry, currant, dill and celery leaves, rinse and drain. Separately chop sugar beets - 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 put 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, bitter and allspice, bay leaf, boil everything.

Cool the brine, 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.

SALT TOMATOES IN OWN JUICE
Pour freshly harvested blackcurrant leaves on the bottom of the prepared barrel and lay red tomatoes in rows, layering each row with blackcurrant leaves, sprinkle with salt and mustard in powder. After laying several rows of tomatoes, fill them with mashed tomato paste. 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 black currant leaves, seal 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 closed and the barrel is transferred to a cold place.
For 10 kg of tomatoes with tomato mass - 500 g of salt.

DRY SALT TOMATOES
Sort the tomatoes, select the unsuitable 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 little oppression. Store in a cool place.
For 10 kg of tomatoes - 1.1-1.2 kg of salt.

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

Cover the tomatoes with corn leaves and cover with 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, peel off the stalks, rinse, pierce in several places. Put spices, tomatoes, grapes, salt, sugar in a sterilized jar, pour boiling water for 20 minutes.
Bring the drained water to a boil again, pour over the tomatoes and roll up.

For a three-liter jar - 1 sweet pepper, 1 hot pepper, 3 cloves of garlic, 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 tbsp. spoon of sugar, 1 bunch of grapes.

GREEN TOMATOES WITH ONION AND CARROT
In a saucepan, put finely chopped onions, green tomatoes, chopped into slices, carrots, greens. Pour all this with vegetable oil and simmer for 30 minutes. When the tomatoes are tender, add the crushed garlic.
Put 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 of vegetable oil, 5 cloves of garlic, parsley and celery.

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

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

DELICATE TOMATOES
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 a filling, in which add red currant juice, honey, salt.
Pour the tomatoes with a boiling solution, drain the solution after 3-5 minutes, boil again. Repeat two more times. After the third bay, roll up the jar, turn it upside down until it cools.

For a three-liter jar - 30 g each of lemon balm and tarragon leaves;
for pouring: 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 pieces. Peel the onion and cut into rings. Put tomatoes and onions in jars, alternating 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 the gelatin solution and pour over the jars of vegetables. Sterilize three-liter jars for 20-30 minutes. Pour 1 teaspoon of vinegar before closing the jar with a lid.

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

For pouring 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 they cool.
In the same way, you can cook tomatoes with onions, which are pre-cut into rings.

Garlic and onions are phytoncidal plants, so a one-time filling is sufficient.
For pouring - 1 liter of apple juice, 50 g of salt and sugar each (for tomatoes with garlic), 30 g each 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. Put a piece of garlic, a sprig of dill or parsley inside each tomato. Place carefully in prepared liter jars, pour over with hot marinade and sterilize for 20 minutes.

After that, quickly roll up the cans and turn them upside down until they cool.
For the marinade: for 1 liter of water - 1 tbsp. spoon of salt, 2 tbsp. tablespoons of sugar, 60 g of vinegar.

CAVIAR FROM GREEN TOMATOES
To prepare caviar from green tomatoes, take green, undamaged fruits of any size and shape without stalks. To improve the taste, add carrots and parsley roots, onions to the 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 them with clean dry lids and sterilize for 1 hour, then seal 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 onions fried in vegetable oil, 25 g of parsley, 15 g of table salt, 10 g of granulated sugar.

TOMATO CAVIAR
Bake tomatoes, mince, add salt, pepper and onions, fried in vegetable oil. Mix everything well. Fill the jars 3/4 full and pour hot tomato sauce up to the neck.

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

JUICE, PUREE, TOMATO PASTA
Wash ripe tomatoes with cold running water, cut into pieces, put in a saucepan without water and put on fire. As the tomatoes heat up, they will release juice and settle.

Add another serving of tomatoes, then more, until the pan is full to the top. Heat over low heat for about 20 minutes, until the mass boils, then drain the juice, pour it hot into bottles, heat the bottles for 25-35 minutes.
Cook puree and pasta from the tomato paste remaining in the saucepan. 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 ready-made puree or pasta - 3 tbsp. tablespoons of salt.

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

SPICY TOMATO SAUCE
Cook the crushed tomatoes in a saucepan until half of the original volume remains. About 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 into 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 grated 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, core and finely chop the apples, chop the onion, remove seeds from sweet green peppers. Put all the 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 in 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 of ground ginger.

TOMATO SPICE
Wash ripe red tomatoes, pour over with boiling water and mince together with peeled garlic. Wash horseradish and grate, mix with ground tomatoes, add sugar, salt, vegetable oil and mix.
Put the prepared 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 and mince. Then transfer to a saucepan and cook for 1 hour from the moment of boiling.

When it cools down, add crushed garlic, vinegar, sugar, sunflower oil, salt, mix everything well, put 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 tomatoes by size and quality. The best ones are washed and cut into 2-4 parts, the rest will be used to prepare the filling. Peel the bell peppers from the stalks and seeds, wash it, cut into pieces. Cut the eggplants into pieces and put them in salted water for half an hour (3 tablespoons of salt per 1 liter of water) to remove the bitterness. Remove the ends from green beans, then cut into pieces 2-3 cm long, wash. Dip the peppers and beans for 3-5 minutes in boiling water and then in cold water.

Prepare the filling: cut the tomatoes into pieces, boil them for about 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 pouring 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 and sterilize half-liter jars - 30 minutes, liter jars - 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 greens, 5 g of salt, 150 g of tomato sauce.

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

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

GREEN TOMATO SALAD WITH ONION AND PEPPER
Pour the tomatoes over with boiling water, cool, cut into slices and, combining with onion rings and strips of sweet pepper, mix. Add dill, salt, sugar, pepper to the salad, put it tightly in sterile jars, pour with boiling marinade and sterilize half-liter jars - 10 minutes, liter jars - 20 minutes, add vegetable oil at the end. Roll up the banks.
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 the marinade - for 1 liter of water - 70 g of vinegar, 20 g of sugar, 50 g of salt.

PREPARATION OF GREEN TOMATOES WITH VEGETABLES
Thinly chop green tomatoes and onions, grate carrots on a coarse grater. Put vegetables in an enamel bowl, add salt and leave for 10-12 hours. Prepare the 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 mixture, mix everything thoroughly and put it on the fire again. After boiling, cook for half an hour, stirring constantly. Put 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 the marinade - 300 g of vegetable oil, 200-250 g of vinegar, 300 g of sugar, 5-6 black peppercorns, 5-6 bay leaves.

JAM FROM TOMATOES
Take whole small, firm, unripe tomatoes, rinse well. Using a clean screwdriver, carefully make a deep hole on the frontal side (against the stem) and carefully remove the seeds so as not to touch the flesh. Put a slice of walnut into the resulting cavity. Pour stuffed tomatoes with semi-prepared syrup and leave for 5-6 hours.
Then cook until tender for about one hour. If there are no walnuts, you can cook tomato jam.

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

This method makes delicious tomato snacks that are not suitable for pickling.

By twisting the tomatoes in a meat grinder, you can cook ketchups, 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. This can be done both with the skin and after removing it. Then the tomato mass is placed on the stove, boiled, and only after that vegetables, herbs and spices are added. Boil everything together for several minutes and pour it into jars. The workpieces are sterilized if provided for by the recipe.

You can add garlic, onions, bell peppers or other vegetables to the 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 of sweet Bulgarian pepper;

300 g carrots;

parsley - a bunch;

salt, bay leaf and peppercorns.

Cooking method

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

2. Peel the carrots and rub with fine shavings. Wash sweet peppers, cut the tails and peel them of partitions and seeds. Cut them into half rings. Rinse the greens, dry them slightly and chop finely with a knife.

3. After half an hour after boiling the tomato, put the carrot and half rings of sweet pepper in it. Salt, season with bay leaves 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 cans of snacks, cover them with a blanket and cool for 24 hours.

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

Ingredients

100 g of garlic;

a kilogram of ripe tomatoes;

salt, pepper and sugar.

Cooking method

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

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

3. Pour boiling tomato into jars and roll up. Cover the inverted canning with a blanket. Cool for 24 hours, then put into 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 carnation buds;

black pepper - 10 peas;

two cloves of garlic.

Cooking method

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

2. Rinse ripe tomatoes, pour over boiling water and peel. Cut into large slices and twist in a meat grinder. Pour the tomato paste into a thick-walled saucepan and simmer for half an hour over medium heat. Remove foam, reduce heat and simmer for a couple of hours over low heat.

3. Peel the garlic and grind it in a meat grinder too. After the mass has boiled down in half, add the garlic, bulk ingredients, cloves and pepper. Pour in the vinegar, wait until the tomato boils, and pour into the prepared jars. Roll up the appetizer, turn it 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;

horseradish root and garlic - 100 grams each;

two tbsp. l. salt;

granulated sugar - 20 g.

Cooking method

1. Rinse the ripened tomatoes, put them in boiling water for a few seconds and peel them off. Cut them into large wedges. Remove the peel from the horseradish and cut into slices. Squeeze the peeled garlic through a garlic press.

2. Grind the tomatoes and horseradish root in a meat grinder. Transfer the tomato and horseradish mass to an enamel container, add garlic and dry ingredients here. Stir very well so that the garlic and horseradish combine well with the tomato.

3. Put 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 green or brown tomatoes;

half a kilo of onions;

carrots - 400 g;

bulgarian pepper - three pcs.;

chilli;

two apples;

granulated sugar - 60 g;

lean refined oil - 50 ml;

half teaspoon vinegar essence.

Cooking method

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

2. Grind the 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 oil. We put everything together well.

3. Put the stewpan on moderate heat and cook for about forty minutes. We taste it and, if necessary, add spices. Pour in the essence ten minutes before readiness. We pour the snack into sterilized jars and roll it 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. Wash the peppers and tomatoes. We clean the peppers from the inside. We cut all vegetables into rather large pieces. Grind all vegetables in a meat grinder. We transfer the resulting mixture to an enamel container and put it on fire.

2. Peel the garlic and crush it using a special press. Put garlic in a mixture of tomatoes and vegetables and boil. We put the boiling appetizer in a glass container and roll it up. 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 granulated sugar;

salt - two tbsp spoons;

150 ml vinegar 9%;

vegetable oil - 50 ml;

5 g each of cloves, black pepper and caraway seeds.

Cooking method

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

2. Peel the apples, remove the cores and also grind them with chili in a meat grinder. Put the apple mixture into the tomato. We combine apples with tomato well and send the pan to the fire. We wait until the mixture boils and twist the heat 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 lean oil. A couple of minutes before cooking, pour in the vinegar and put it in sterilized jars. Turn the preservation upside down and cool, covering it 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 (herbs).

Cooking method

1. Cut out the stalks of the washed tomatoes and cut them into small chunks. Grind the tomatoes in a meat grinder, and pour the resulting tomato mass into an enamel container.

2. We put it on fire and cook for 20 minutes from the moment of boiling. Add loose ingredients and mix. Rinse fresh basil herbs and put whole branches in a tomato.

3. Pour the boiling tomato mass into jars and roll up. Preservation turned upside down, and cool it under the blanket.

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

Ingredients

dense tomatoes - 5 kg;

a kilogram of bell pepper;

sour apples - a kilogram;

salt - two tbsp l .;

200 g sugar;

400 ml of 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 and twist in a meat grinder. Cut the apples into quarters and cut out the seed boxes. Rinse the bell peppers, clean the partitions and seeds, cut into long strips. Grind all vegetables in a meat grinder and put in a tomato.

2. Thoroughly combine the tomato-vegetable mixture, add bulk ingredients and oil. We boil the tomato mass for three hours over low heat. Pour boiling tomato into sterile jars and roll up. Cool the inverted canning 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 into large slices. We cut out the tails of sweet and hot peppers and clean the vegetables from the inside. Cut in half. We sort out the greens, rinse and dry slightly. Peel the horseradish and cut into pieces.

2. Twist all the vegetables with a meat grinder, put them in an enamel container and put everything together well. Add loose ingredients, mix again, cover and leave in a cool place for a couple of days. Pour in vinegar and put it in sterile jars. We 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 peppers - 10 pcs.;

onions - half a kilogram;

lean oil - half a liter;

garlic - five heads;

coarse salt.

Cooking method

1. Wash the tomatoes and cut into several pieces Peel and rinse the carrots and onions. Wash hot and sweet peppers and clean them from the inside.

2. Grind tomatoes and other vegetables in a meat grinder and transfer to a thick-walled saucepan. Add loose 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. Put the boiling snack on a dry, sterile glass container and roll it up. Cool the preservation upside down, covering 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 onions;

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 them in half and remove the pits. Cut the washed tomatoes into large slices. Finely chop the peeled garlic with a knife. Grind the rest of the vegetables with a meat grinder. We put it in an enamel container and put on a moderate heat and cook for an hour and a half.

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

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

• Slightly spoiled tomatoes can also be used for cooking 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 the snack, the longer the shelf life.
• It is better to add spices gradually, as they reveal their taste during the cooking process, so it is better to taste the dish periodically to determine if there is enough spice, 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.

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 a jelly-like mass solidifies.

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 fruits, 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 has no clear recipe. The dish is considered convenient for improvisation. In any case, tomatoes are the main participant. 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.

The time has come to make preparations from tomatoes for the winter. At home, you can make delicious preserves with this vegetable, no store ones can even come close to comparing them! After all, how great it is to open a jar in winter with fragrant, fragrant summer herbs and garlic, tomatoes.

The homeland of the tomato, or more correctly, the tomato, is South America, where to this day it is found in the wild. In Peru and Ecuador, tomatoes began to be cultivated as early as the fourth century BC. And it came to Europe thanks to Christopher Columbus at the end of the 15th century. Already from the middle of the 16th century, they began to cultivate it in Spain. By the end of the 16th century, the tomato, or, as it was also called, the "heavenly apple" began to spread almost throughout Europe. Tomatoes came to Russia in the 18th century and at first was an ornamental culture, they began to be used for food later.

What are tomatoes good for? With a low calorie content, because they are 90 percent water, they contain quite a few vitamins, organic acids, essential oils, natural hormones, for example, the "hormone of happiness" - serotonin, trace elements, including cobalt, nickel and zinc.

At home, tomatoes are canned in the following ways: cooking in their own juice, pickling, drying, drying, pickling and pickling in barrels and cans, preparing tomato juice and mashed potatoes, making sauces, salads and appetizers with tomatoes.
Each family has its own recipes for preparations from this tasty and healthy vegetable, from the simplest to the unusual. We offer you the best, time-tested recipes for tomato preparations.

1) A recipe for tomatoes for the winter from my grandmother.

Ingredients:
For 1 liter jar
Tomatoes - approx. 600 g.
Spice:
Carnation inflorescences - 2 pcs.
Allspice - 2 peas
Black pepper - 2 peas
Tarragon (tarragon) - 1 sprig
For the marinade:
For 1 liter of water.
Salt - 1 tablespoon (without a big slide)
Sugar - 5 tablespoons (with a slide)
Citric acid - 1/3 tsp

Preparation:

1. Wash and dry the banks thoroughly. You can sterilize the cans, but this is not necessary. We took liter cans. Firstly, to open it and eat it right away, secondly, it is very easy to lay out the spices, knowing the required amount per liter.
2. Choose ripe, but firm, medium-sized tomatoes.
3. We put the spices in the jars. Put 2 allspice and black peppercorns in each liter jar. 2 carnations and a sprig of tarragon.
4. To prevent the skin of the tomatoes from bursting during heat treatment, we pierce each tomato from the side of the stalk with a fork.
5. We put the tomatoes loosely, without trying to shove as much as possible into the jar. Leave some free space on top.
6. Pour boiling water over the lids from the cans for 5 minutes.
7. Pour boiling water over jars of tomatoes. Be very careful. To prevent the banks from bursting, fill in parts. We poured a little into one jar, go to another jar. Then a little more was poured into the first can, etc., until all the cans were filled.
8. Cover the jars with sterilized lids (do not roll up) and leave for 10-15 minutes.
9. Then pour the water into a saucepan. It is advisable to use a special plastic cover with holes, and it is easier and will not burn yourself.
10. Pour sugar, salt and citric acid into the water poured into the pan in proportion to the amount of water, based on the amount of the indicated ingredients per 1 liter.
11. Mix everything and put the pan on the fire. When the water boils, let it boil for another 1-2 minutes. Make sure the salt and sugar are dissolved.
12. Pour the tomatoes to the very top with hot marinade.
13. We close the jars with lids and roll or twist, who has what lids.
14. We turn the jars with the lids down. We wrap something warm, towels, blankets and leave to cool.

We store such tomatoes, like other canned foods, in a cool room, but I think they will also stand in the pantry, at room temperature.

2) Tomatoes "Lick your fingers"

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

Ingredients:
To spin five cans with a volume of 1 liter you will need:
Red tomatoes - about 3 kilograms;
Dill or parsley - a bunch (10-12 branches);
Head of garlic;
Onions 130-150 g;
Sunflower oil - 3 tbsp. l.

For the marinade:
Water - 3 liters;
Salt - 3 tbsp. l .;
Sugar - 7 tbsp. l .;
Bay leaf - 2 pcs.;
9% vinegar - 200 ml;
Black or allspice - 5-6 peas.

At the bottom of pre-sterilized jars, put chopped greens mixed with garlic and pour in vegetable oil; after which carefully washed tomatoes are laid out, alternating with layers of onions cut into rings. The jar is thus filled to the very top. The marinade is boiled, after which vinegar is poured into it; allow to cool slightly - to about 80 degrees and pour it into jars filled with tomatoes. The filled cans are sterilized for 15 minutes, after which they are rolled up and turned upside down and left to cool completely.

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

Ingredients for a three-liter volume of ready-made pickles:

Bulgarian pepper - 1 pc.;
Garlic: - 3-4 large cloves;
Parsley - 10 - 12 branches;
Sugar - 3 tbsp. l .;
Salt - 2.5 teaspoons;
Vinegar - 1 tbsp. l.

First of all, we set to boil the water, and while it boils, wash the vegetables, sterilize the dishes.

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

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

After the water boils, fill the tomatoes with it and roll up the lid.

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

In addition, when preparing according to this recipe, you can add cucumbers, young squash or even zucchini to tomatoes. This is already a sort of assortment will turn out. In winter, this "salting" will add variety and summer memories to the diet.

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

Pickled tomatoes will be in great demand at the dinner table in winter.

3) Pickled tomatoes

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

You will need for a 3-liter container:

Tomatoes - 1.3 - 1.5 kg;
Parsley;
Garlic - 2-3 cloves;
Two or three leaves of black currant;
2-3 cherry leaves;
One "umbrella" of dill;
50-60 g (to taste) salt;
Water - 1.2 liters.

Thoroughly washed greens and garlic, cut into pieces, are placed in an enamel pot, bucket or jar. Part of the parsley, currant and cherry leaves, an umbrella of dill are also spread there.

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

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

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

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

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

Green tomatoes taste quite interesting; and such a blank looks quite appetizing. As a snack, canned green tomatoes go wonderfully with a variety of potato and meat dishes.

For harvesting unripe green tomatoes for the winter, according to this recipe, we take three liters of ready-made preservation:

About one and a half kilograms of green tomatoes;
Bay leaf -3;
10 pieces of black and allspice;
Half a glass of nine percent vinegar;

Marinade for pouring

Litere of water;
A tablespoon of salt;
One and a half tablespoons of sugar;

First, put the marinade being prepared; for this you need to bring water to a boil. In the meantime, it boils, we select the correct shape tomatoes for preservation; preferably without dents and damage to the skin. It is better that they have approximately the same size, so it will be more convenient to blanch them.

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

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

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

4) Salted tomatoes in a bag

This is a very fresh and original recipe for salted tomatoes for the winter in a polyethylene bag.

Ingredients:

Water - 1.5 liters
100 grams of salt
Black peppercorns - 2 pcs,
Bay leaf - 1 pc,

Medium ripe tomatoes,
Celery leaves, cherries, currants,
Dill.

Recipe:

Rinse the tomatoes thoroughly. Also wash celery, cherry, currant and dill leaves. You can add sugar beets to the recipe, so you can keep the oxidative processes in salted tomatoes.

Put a layer of greens in a plastic bag, put a layer of tomatoes on top of it, then put a layer of greens again, finely chop the sugar beets, put them on top, and then again tomatoes and again greens. Tie the bag tightly.

After two days, pour our tomatoes and greens with the resulting brine. To prepare the brine, take half a bag of water, then salt, add bay leaves, add dill, and allspice. Boil all together

Then cool the mixture and pour it into a bag. Tie the bag tightly.

5) Peeled peeled tomatoes

Ingredients that will be needed to prepare 3 liters of pickled tomatoes with peppers:

Pod of red chili;
2.5 kilograms of ripe tomatoes;
Red Bulgarian pepper - 1 piece;
1 parsley root;
10 black peppercorns;
2 liters of filtered water;
Allspice peas - 5 peas;
1 carrot;
30 g of non-iodized salt;
4 teaspoons 80% vinegar;
Sugar - 5 tablespoons.

How to cook tomatoes marinated with peppers:

Cut the tomatoes in a crisscross pattern, dip them briefly in boiling water and blanch for two minutes. Then transfer them to ice water and peel them off.

Peel the red peppers and cut them into wide strips. Rinse the hot pepper, cut the carrots into circles, chop the greens larger, cut the parsley root into circles.

Put tomatoes and prepared vegetables in clean jars, pour them with brine, which should boil. Tomato blanks for the winter recipes should be done so that the cans do not explode in the middle of winter or even in autumn.

To do this, do this: put jars of warm water in a saucepan, wait until it boils, sterilize the jars for about 20 minutes. Then add vinegar and cover.

6) Tomatoes with honey

Tomatoes marinated for the winter with honey is a very simple and tasty preparation. Hot peppers are added to the jars as desired.

Ingredients:
For 2 liter jars:
Tomatoes - 1.1 kg
Horseradish leaf - 0.5 pcs.
Dill - 2 umbrellas
Hot pepper - 4 rings
Garlic - 4 cloves
Honey - 6 tablespoons
Salt - 2 tsp
Vinegar 9% - 2 tablespoons
Water - how much will go into the jar.

To preserve tomatoes with honey for the winter, prepare the necessary products from the list. Choose small tomatoes that fit easily into the jar and are just as easy to get out of.

Sterilize the cans in advance in any way convenient for you: over steam, in the oven, in the microwave or in a double boiler. Put pieces of horseradish leaves, 2 cloves of garlic and an umbrella of dill on the bottom of each jar. If you like spicy tomatoes, add hot pepper rings right with the seeds. Place the tomatoes tightly in the jars.

Bring the water in the kettle to a boil, pour over the tomatoes in the jars and leave for 30 minutes, covering the jars with clean lids.

After a while, pour the water from the cans into a saucepan, add honey, salt and vinegar, stir and bring to a boil. Pour the tomatoes in jars with hot marinade and immediately roll them up with a key. Turn the jars onto lids, cover with something warm and leave to cool completely.

Tomatoes prepared according to this recipe can be stored in the apartment. In winter, pickled tomatoes with honey will be appropriate for any celebration.

7) Tomatoes with horseradish for the winter

Ingredients:
For 2 cans of 1 l each:
Tomatoes - 1.5 kg
Horseradish root - 40 g
Garlic - 4-6 cloves
Parsley - 0.5 bunch
Bulgarian pepper - 1 pc.
Water - 650 ml
Salt - 50 g
Sugar - 3 tablespoons
Vinegar 9% - 4 tablespoons

Horseradish tomatoes are a very tasty preparation that goes well with many dishes. Tomatoes turn out to be vigorous, for a feast - the very thing! Calculation of products for 2 cans of 1 liter.

To prepare tomatoes with horseradish and garlic for the winter, prepare all the necessary products. Choose dense tomatoes, as they will be cut in half.

Chop the bell pepper, garlic and horseradish root at random. Place them in a blender bowl and chop using the metal knife attachment. Cut the tomatoes in half, if very large, then into 4 pieces. Add finely chopped parsley to the twisted mass.

Fill clean sterile jars with tomatoes - cut down, shifting with a mixture of garlic, horseradish, pepper and parsley.

Prepare a hot marinade from sugar and salt, let it simmer for 3-5 minutes and pour over the tomatoes. Cover the jars with lids. Put a thick napkin on the bottom of the pan, put the jars and pour hot water into the pan. Sterilize 10 minutes from the moment the water boils.

Roll up the cans and turn them upside down, cover with something warm. Leave to cool completely. Horseradish tomatoes are ready for the winter.

Tomatoes in tomato juice for the winter

Ingredients:
Tomatoes (for juice) - 1 kg
Tomatoes - 600 g
Salt - 1 tablespoon
Allspice peas - 3 pcs.
Black peppercorns - 10 pcs.
Carnation - 3 pcs.
Garlic - 2 cloves
Hot pepper - 0.5 pcs.

Tomatoes in tomato juice are a very tasty preparation for the winter. The recipe is simple to prepare, but the result is wonderful! It will be very tasty with boiled potatoes, with meat dishes, and just as a snack. And one more thing: the recipe allows you to use substandard tomatoes, it's convenient.

So, the main ingredients for cooking tomatoes in tomato juice for the winter are the simplest - tomatoes and salt. You can add more garlic, hot peppers and spices, but this is not at all necessary! Take the ripe tomatoes for juice, and small or medium-sized tomatoes for the harvest itself.

We cut large tomatoes into large pieces so that it is convenient to pass through a juicer. If you have a manual one, then you can adjust the density of the press. Or if it's electric, run the wringers again through the juicer. A thick mass remains, which can be used in the preparation of a soup or a second course.

From 1 kg of tomatoes, about 1 liter of juice is obtained, it may turn out a little less, depending on the juiciness of the tomatoes. Pour the juice into a saucepan, add salt, bring to a boil. You need so much salt so that the juice is slightly salty, because some of the salt will be taken by the tomatoes. Boil the juice over moderate heat for 10-15 minutes, removing the foam (it can also be used in the preparation of other dishes). After boiling, I got 700 ml of tomato juice.

While the juice is cooking, sterilize the jars over steam, put the garlic, half of the pepper, spices and tomatoes.

We prick the tomatoes with a toothpick near the stalk so that the skin does not burst. Fill with boiling water and leave for 10 minutes, covering with a lid.

Then we drain the water, pour the tomatoes with hot tomato juice, close the lid tightly (I use thick nylon ones), turn over, wrap and leave to cool. After that, we remove the tomatoes in tomato juice for the winter in a cellar or other cool dark storage.

It took me 500 ml of juice per liter jar. The rest of the juice can be placed in a snap-on bag and put into the freezer. It can be used in winter as a dressing in soups or main courses.

Tomatoes in tomato juice are ready! Help yourself to your health!

8) Tomatoes for the winter in oil

An interesting, not quite ordinary preparation, it has a high calorie content, and a very pleasant taste.

Ingredients:
Tomatoes - 1 kg;
Vegetable oil - half a glass;
Water - 1 liter;
9% table vinegar - 3 tablespoons;
Sugar - 2 tablespoons;
Bay leaf;
Black peppercorns;
Dried cloves;
Onion - 1 head.

Preparation:
We thoroughly rinse the jars and after that they need to be calcined in the oven.

Tomatoes for this preparation need ripe and sweet, but firm, dense, otherwise they will spread. Tomatoes must be washed, sorted out. Then cut into two halves.

In this preparation, the most important thing is a delicious marinade, so let's get down to cooking it:

We take water, pour it into a saucepan, wait for it to boil. Add 9% vinegar to the water, immediately add salt and granulated sugar. After that we add spices - they are very important in this preparation, but adjust everything to taste. As soon as everything boils for a couple of minutes, it will be possible to remove it from the stove. Now we peel the onion and cut it into thinner rings, having washed it in advance. We put everything in jars - put the tomatoes in cuts on the bottom, then onions, bay leaves, and spread them to the very top in such layers. If you want, you can add peeled garlic and a little peppercorns. That's all, it remains to fill everything with marinade and cover the jars with lids. We send them for sterilization for 15 minutes, remove and add oil to each jar. There should be about enough oil to form a 5 mm layer. After that, you need to roll up the lids and cool, put out in the cold.

9) Adjika for the winter

Fragrant and burning adjika is the queen of homemade preparations. For heat-resistant ones - an appetizer for black bread, for the rest - a universal flavoring agent, seasoning and just a delicious savory snack. Fragrant and spicy adjika will always come in handy, whether it is a feast in the mountains or cozy gatherings with friends.

We offer you 2 classic recipes for adjika:

Raw adjika (without cooking)

Ingredients:

Tomatoes - 2.5 kg
Bulgarian pepper - 500 g
Bitter red pepper - 3-5 pcs.
Horseradish root - 200 g
Garlic - 300 g
Sugar - 1 glass
Salt - 2 tablespoons
Vinegar 9% - 1 glass

Adjika is harvested raw, so it should be stored in the refrigerator. It is kept for a year for sure, if, of course, it is worth it. To prepare raw adjika with horseradish, take the products from the list.

Cut the pepper in half and remove the seeds. Better to use red pepper. Bitter pepper can be taken green. Peel the horseradish root. The ingredients indicate the weight of the refined product. Peel the garlic. Remove the stalk from tomatoes by cutting into 4 parts. Put all the vegetables in portions into the food processor. Then grind. Pour the whole mixture into a large bowl. Then add sugar, salt and vinegar. Stir well and put in dry sterilized jars. Tighten the jars with screw caps and store in the refrigerator. Raw adjika with horseradish is ready to eat!

Boiled adjika for the winter

Ingredients:

Tomatoes - 1 kg
Bulgarian pepper - 3-4 pcs.
Bitter pepper - 1 pc.
Bulb onions - 2 pcs.
Carrots - 2 pcs.
Garlic - 1 head
Sugar - 50 g
Salt - 1 tablespoon
Refined sunflower oil - 100 ml
Vinegar 9% - 1 tbsp

To prepare boiled adjika for the winter, cut the tomatoes into slices, cutting out the stalk. Cut the peppers, remove the seeds, cut into arbitrary pieces. Peel and chop carrots, onions. Peel the garlic. Grind vegetables in parts in a food processor.

Place the vegetable mass in a suitable saucepan, cook for 30 minutes, not forgetting to stir. Then add all the spices to the adjika, mix and cook for another 5 minutes.

Sterilize jars and lids in a way convenient for you. Fill the jars with hot adjika, turn over onto the lid and put "under a fur coat" until they cool completely. After that, you can store the boiled adjika for the winter.

10) Caviar from green tomatoes for the winter

Ingredients:

Green tomatoes - 1 kg
Onions - 500 g
Carrots - 500 g
Garlic - 10-12 cloves
Sugar - 4 tablespoons
Tomato paste - 2 tablespoons
Salt - 1 tablespoon
Ground paprika - 1 tsp
Sunflower oil - 100 ml
Ground black pepper - 1.5 tsp
Vinegar 9% - 2 tablespoons

I got my hands on a very successful recipe for caviar from green tomatoes for the winter, and since there are a lot of green tomatoes in our garden, such caviar saves the day. This year, the first batch of caviar that I cooked was almost completely eaten, and I immediately decided to cook more. Caviar is very tasty to spread on bread and serve as sandwiches, moreover, caviar can be an excellent appetizer for meat dishes. From the specified number of products, 4 jars of 500 ml are obtained.

To prepare caviar, prepare all the products according to the list.

Wash the green tomatoes, cut in half and remove the stalks, then cut into slices at random. Transfer the tomatoes to a food processor. Using the "metal knife" attachment, twist the tomatoes in mashed potatoes. Pour sunflower oil into the bottom of a stainless steel saucepan, then tomato puree. Put the pan on fire, bring the contents to a boil, reduce heat and cover the pan with a lid. Cook for 15 minutes.

Peel the onions and carrots, cut into slices. Also place them in the bowl of the food processor and grind. Then add this mass to the saucepan to the tomatoes. Mix the vegetable mass, cook for another 10 minutes under the lid. Then add sugar, salt, black pepper, paprika, tomato paste and garlic passed through a press. Mix all components and cook for another 5 minutes.

If you want to get a more uniform consistency, then the mass can be pierced with an immersion blender. Add vinegar to the caviar and bring to a boil again.

Spread the caviar in pre-sterilized jars, twist or roll up, then turn over and wrap it in a warm blanket. I advise you to roll up 3 cans of green tomato caviar for the winter, and leave the rest to sample, the caviar turns out to be incredibly tasty. You can store caviar in your home pantry, and an open jar can naturally be stored in the refrigerator.

Nice blanks! Preserve with love!