Rarely does a housewife not make preparations from tomatoes for the winter, but in this responsible business it is not enough to have high-quality seasonal tomatoes, you also need to stock up on good recipes for canning tomatoes so that the proportions of the marinade are correct, and there are no disappointments in the form of blown up cans on the shelves. Therefore, it is very important to make preparations for the winter from tomatoes according to proven golden recipes.

I suggest you, dear friends, in this article about tomato preparations for the winter to share your proven recipes for preparations. After all, preparations for the winter from tomatoes are made by every hostess, and successful recipes are found in every culinary notebook.

And I, in turn, bring to your attention ideas for harvesting tomatoes, which I have been collecting for more than one year, and I have already tried most of them.

Most of the recipes from my mother's and grandmother's notebook, there are also recipes from my colleagues and friends.

Pickled tomatoes for the winter "lick your fingers"

Looking for a delicious pickled tomato recipe for the winter? Pay attention to the recipe for pickled tomatoes for the winter "lick your fingers" without sterilization, with triple pouring. Recipe with photo.

Salted tomatoes for the winter in jars according to my grandmother's recipe

Friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years. I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but grandmother's salted tomatoes under a nylon lid for the winter remain the standard of quality for me. Grandma's recipe for delicious salted tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water. See the step-by-step recipe with a photo.

Korean tomatoes for the winter

My recipe for delicious Korean-style tomatoes for the winter, I hope you will appreciate it. All my homemade ones really liked Korean-style tomatoes for the winter in jars: a little spicy, piquant, with a spicy taste of spices and crispy carrots. How to cook, see.

Satsebeli sauce for the winter

I wholeheartedly recommend that you prepare a satsebeli sauce for the winter. The sauce came out exactly as I wanted - moderately spicy, but bright enough, with character. I will not argue that this is exactly the recipe for the classic satsebeli sauce for the winter, but still its taste, as for me, is very close to the traditional one. Recipe with photo.

Homemade tomato juice for the winter with bell pepper

Do you need delicious tomato preparations for the winter? In the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make such homemade tomato juice brighter in taste, I often add bell peppers and a little hot to the tomatoes. This option is much more interesting than the classic one and goes well with meat dishes (kebabs, steaks), pizza, etc. See the recipe.

Pickled tomatoes "Classic" (without sterilization)

You can see the recipe for pickled "Classic" tomatoes without sterilization.

Pickled tomatoes with celery for the winter

I want to suggest that you cover the tomatoes with celery for the winter. Yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only one celery. It has a very bright and rich taste, so you can be sure that your workpiece will come out great and very interesting. How to cook, see.

Tomato slices for the winter with onions

How to cook tomatoes in slices for the winter with onions, I wrote.

Sweet pickled tomatoes for the winter (triple pouring)

I would like to suggest that you cook sweet pickled tomatoes for the winter. They really turn out to be sweet, or rather, sweet-spicy, very interesting in taste. And the company of tomatoes is, in addition to numerous spices, Bulgarian pepper: there is not much of it, but it contributes to the overall taste of the preparation. The recipe itself is not complicated at all and relatively quick, and the result, believe me, is simply excellent! See the recipe with a photo.

Salted tomatoes for the winter

A proven recipe for salted tomatoes for the winter can be viewed.

Canned tomatoes with citric acid

The recipe for preserving a tomato with citric acid, you can see.

Homemade ketchup for the winter "Tomato"

How to make homemade ketchup for the winter "Tomato", I wrote.

Tomatoes in tomato juice for the winter

You can see how to cook tomatoes in tomato juice for the winter.

Tomato slices for the winter with parsley

How to cook tomatoes in slices for the winter with parsley, I wrote.

Canned Cherry Tomatoes with Grapes (No Vinegar)

The recipe for canned cherry tomatoes with grapes, you can view.

Adjika with horseradish for the winter "Special"

How to cook a special adzhika with horseradish for the winter, I wrote.

Delicious tomato adjika

Recipe for cooking tomato adjika, you can see

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

How to cook canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid, you can see.

Homemade ketchup for the winter

How to cook delicious, aromatic, and thick homemade ketchup for the winter, I wrote.

Tomatoes in their own juice for the winter: the easiest recipe!

You can see how to cook tomatoes in their own juice for the winter.

Spicy tomatoes in their own juicewith horseradish

It is unlikely that I will surprise you with just tomatoes in their own juice - this recipe is well-known and is far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I'm sure you will be interested. This is how I closed the tomatoes last year for testing and was very pleased with the result. See the recipe with a photo.

Pickled tomatoes in wedges in Portuguese

These tomatoes, marinated with slices "Portuguese", are simply wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another plus of this recipe is that it is a pleasure to cook it: everything is very simple and fast. See recipe with photo.

Delicious salad with beans for the winter from tomatoes

You can see how to cook tomato salad with beans for the winter.

Adjika sweet and sour with apples

How to cook sweet and sour adjika with apples, I wrote.

This version of harvesting for the winter turns out to be very colorful and bright. Yellow tomatoes are slightly different in taste and aroma from red ones, so pickled tomatoes are original, with a spicy, pungent taste. Fans of spicy snacks will really like this preparation, because the chili pepper, which is part of the marinade, gives yellow tomatoes a vigorous taste.

After putting the tomatoes in a jar, adding the necessary spices, after 30 minutes you can cover the containers with a warm blanket, and after 30-40 days - enjoy the spicy sunny tomatoes with your friends. Bright fruits will decorate any table, making it more colorful and original.

You can use other herbs for this recipe. Try adding sprigs of dill and celery to the jars instead of basil. So you will get a new, no less appetizing dish with which you can surprise and delight your guests.

Ingredients for cooking yellow pickled tomatoes for the winter (for 1 liter):

• yellow tomatoes - 400-450 g
• garlic - 1-2 cloves
• chili pepper - ½ pod
• fresh basil - 2 sprigs
• salt - 2/3 tablespoons
• vinegar - 1 tablespoon

Recipe pickled yellow tomatoes for the winter:

Put the basil sprigs in a preheated glass container. Add cloves of peeled garlic.

Put thoroughly washed yellow tomatoes in a jar. We try to fill all the containers.

The next step is chopped chili peppers. We choose only high-quality, hot peppers.

Fill the ingredients with boiling water.

Add vinegar. We sterilize the jars in the usual way for 14-17 minutes.

Then we carefully cork, turn over the cans and cover with a warm cloth. Leave it to cool.

Spicy yellow tomatoes are ready for the winter! We store the workpiece in the proper place.

Bon Appetit!

I met this yellow handsome man a few years ago and since then he has won my heart forever. We are talking about a yellow tomato (tomato). For the first time, I tried a yellow tomato with caution, as I doubted its taste. I somehow prefer tomatoes with a pronounced sweetish taste, therefore, preference was given to pink varieties. But the sunny tomato didn’t make me disappointed.

• First, of course, tomatoes, I think they can be bought on the market. Choose small and dense ones.
• Secondly, bell peppers, parsley, basil leaves, bay leaves, allspice peas, onions, dill inflorescences will be added to them.
• And, thirdly, for the marinade pouring, we take granulated sugar, salt, vinegar and water.

I will immediately clarify the proportions of the ingredients that make up the marinade. Calculation for canning a liter jar of tomato.

• Granulated sugar - 1-1.5 tablespoon
• Salt - 1 tablespoon (no top)
• Table vinegar 9% - 1 tablespoon
• The amount of water will be determined as a result of the process.

To prepare canned yellow tomatoes, prepare all the ingredients.

To do this, wash the tomatoes, herbs, bay leaves, bell peppers. Peel the onions. Wash the jar thoroughly, wash the lid and boil. Boil water (about half a liter).

Canning yellow tomatoes

Now we begin to put all this in a jar. Bay leaves and allspice are the first to go there.

Next, grind dill inflorescences, parsley, basil leaves and also send them to a jar.

We cut the onion into four parts, divide it into petals and put it in a jar.


Cut the bell pepper and remove the seeds. We send to the same place.

Now it's the turn of our yellow beauties. We carefully lay them, so as not to damage, fill the jar (the tomato should not protrude over the edges).


Pour the tomatoes with boiling water, trying to pour into the center (cover completely). Immediately cover with a prepared lid.


We leave for 15-20 minutes. Then pour the water into a saucepan, add sugar and salt (according to the recipe). Let it boil. Pour vinegar directly into the jar and immediately fill it with boiled marinade. We roll up the lid, turn the jar over and, wrapping it with something warm, leave it for several hours.


In winter, this bright preservation will remind you of summer. Lebed Lyudmila specially for the site "Interesting recipes".

Ingredients:

• small tomatoes;
• 2 dill umbrellas;
• 4 carnation buds;
• 4 peas of allspice;
• 2 slices from a pod of hot pepper;
• bay leaf;
• a quarter of a pod of bell pepper;
• a clove of garlic;
• 30 g salt;
• 270 g sugar;
• 18 g of vinegar essence.

Recipe:

1. Dill umbrellas, clove buds, peppercorns are placed on the bottom of a three-liter sterile jar.
2. On top of the spices are tightly packed tomatoes, punctured with a skewer, hot pepper rings and a slice of sweet.
3. The contents of the jar are poured with boiling water and left to cool under a covered lid.
4. The cooled water is carefully drained, garlic cut into pieces, salt, granulated sugar are added. Everything is again poured with boiling water and vinegar is poured in.
5. The can is rolled up and wrapped upside down until completely cooled.

Tender tomatoes, canned with currant leaves

Ingredients:

• medium-sized tomatoes;
• 4 currant leaves;
• 2 cherry leaves;
• a quarter of a pod of hot pepper;
• horseradish leaf;
• about two centimeters of horseradish root;
• half a head of medium sized garlic;
• bay leaf;
• 50 g sugar;
• 30 g salt;
• 80 milligrams vinegar 9%;
• aspirin tablet.

Recipe:

1. At the bottom of a three-liter sterile jar are placed currant and cherry leaves, horseradish leaves.
2. The container is filled with washed and chopped tomatoes to the middle.
3. Put on top horseradish cut into slices, laurel, chopped garlic, finely chopped hot pepper.
4. The container is filled to the top with tomatoes, salt and sugar, aspirin are added.
5. The contents are poured with boiling water, vinegar is poured in. The can is rolled up, turned over and wrapped up.

To make the tomatoes in the jar look beautiful, you can combine different colors: take yellow, red, pink varieties. The fruits canned according to this recipe are non-acidic and very tender.

Canning red tomatoes without vinegar

Those who care about their nutrition will immediately take note of this recipe. Vegetables without vinegar are very tasty and healthy. Do not take soft tomatoes for such preservation, but it is important that they are ripe. The size of the fruit does not matter.

Delicious canned zucchini without sterilization

Ingredients:

• ripe, firm tomatoes - 2.7 kg;
• dill greens - 3 branches;
• salt - one and a half tbsp. spoons;
• pepper - 4 peas;
• filtered water - 500 ml;
• garlic teeth - 3-4 pcs.;
• icing sugar - 2 tbsp. spoons;
• foliage from currants and cherries - 3 pcs.

Cooking steps:

1. We wash the tomatoes under running water.
2. Peel and rinse the garlic.
3. Pour boiling water over the foliage and dill.
4. We put dill, leaves, garlic and tomatoes in sterilized jars.
5. Fill with steep salted boiling water and wait 15 minutes.
6. Pour the brine back into the pan, wait for it to boil again. (We do this twice.)
7. Pour the water back into the jar and seal it.
8. Turn over, hold it until it cools down.

Canning yellow tomatoes with cloves

According to this recipe, tomatoes have a spicy bitterness due to the presence of bitter pepper and juicy pulp. And on a plate, yellow fruits look very attractive. You need to use exactly yellow tomatoes. Better to take small or medium sizes.

Ingredients:

• yellow tomato - 1.3 kg;
• medium sized garlic - 4-5 teeth;
• horseradish greens - 2 leaves;
• currant leaves - 2 pcs.;
• dill and parsley greens - 1 branch each.;
• hot chili pepper - 1 pc .;
• bell pepper - 800 g;
• purified water - 2.5 l;
• vinegar - 50 ml;
• salt - one and a half tbsp. spoons;
• sugar - three tbsp. spoons;
• cloves - 1 tsp

Cooking method:

1. We wash vegetables and herbs.
2. We clean and wash the garlic teeth.
3. We wash the bitter and sweet peppers in water and clean the middle.
4. Cut the bitter pepper into rings.
5. We cut the sweet longitudinally.
6. Put garlic, pepper, cloves, herbs, laurel, tomatoes, bitter and Bulgarian pepper in the middle at the bottom of the jar.
7. Pour in boiling water for fifteen minutes.
8. Drain and prepare the marinade. Put sugar and salt in the water.
9. Add marinade, vinegar essence to the jars.
10. We roll up, put the cans upside down, wrap them up.

Preserving small tomatoes

Small tomatoes with citric acid come out fragrant and sweet and sour. All spices can be added as you like, just like garlic. Having cooked this recipe once, you will not be able to resist the next year.

Cranberries with sugar without cooking for the winter and other recipes for preserving a wonderful berry

Ingredients:

• small tomatoes - 1.8 kg;
• horseradish leaves - 1-2 pcs.;
• small dill umbrellas - 1-2 pcs.;
• medium carrot - 1 - 1.5 pcs.;
• pepper - 8-10 pcs. peas;
• chives - 3-5 pcs.;
• coarse salt - 1 spoon;
• icing sugar or sugar - 3 tablespoons;
• citric acid - 1 tsp.
• purified water - 800 ml.

Cooking method:

1. We wash the tomatoes, greens.
2. Put herbs and spices at the bottom of the jar.
3. Peel the carrots, wash and cut into slices, add to the spices.
4. Put tomatoes on top.
5. Pour in boiling water, let stand for 20 minutes.
6. We drain and prepare the brine. (Salt, sugar and lemon.)
7. Pour tomatoes and seal.

Classic recipe

Ingredients:

• fresh tomatoes (as much as will fit in the jar);
• bell pepper pod;
• hot pepper pod;
• 3 cloves of garlic;
• a pair of dill umbrellas;
• a small bunch of parsley;
• medium-sized onion.

Marinade:

• liter of purified water;
• 50 g granulated sugar;
• 30 g salt;
• 3 laurel leaves;
• 6 peas of allspice;
• 50 g vinegar 9%.

Recipe:

1. At the bottom of a processed three-liter jar, put parsley, halved garlic cloves, a peeled hot pepper pod, half a sweet pepper and half an onion.
2. Tomatoes are tightly stacked on top of the vegetables. In the free space, at the neck, put the remaining halves of the onion and sweet pepper.
3. Boiling water is poured onto the contents of the container, covered with a lid and a warm towel, and left for half an hour.
4. The water is poured into a saucepan and brought to a boil. Spices are added to the boiling marinade, everything except vinegar. Cook until sugar and salt dissolve.
5. The boiled marinade is poured into a jar of tomatoes, where vinegar is added.
6. The container is rolled up and covered upside down for cooling.

Mint recipe

Ingredients:

• ripe tomatoes;
• a few sprigs of mint;
• a small bunch of parsley;
• a small bunch of dill;
• 10 g of sugar and salt;
• half a teaspoon of vinegar essence.

Recipe:

1. A sprig of mint, half a bunch of parsley and half a bunch of dill lie at the bottom of a half-liter jar treated with steam.
2. Large tomatoes are cut into four parts, small ones - in half.
3. The cut tomatoes are laid out neatly, filling the container to the top.
4. The remaining herbs are stacked on top, salt and sugar are poured, vinegar is poured.
5. The contents are poured with boiling water and sterilized for about 7 minutes.
6. The can rolls up and takes cover, turning upside down.

The original method of twisting may not be to everyone's liking, therefore, it is better to make no more than one jar for a sample.

Unusual workpiece - in gelatin

Ingredients:

• green tomatoes;
• one and a half tablespoons of gelatin;
• 80 grams of sugar;
• 50 milligrams of vinegar 6%;
• 30 g salt;
• a clove of garlic;
• hot pepper pod;
• bay leaf.

Botulism: What You Didn't Know About Canned Food

Recipe:

1. The tomatoes are washed and left to dry on a napkin.
2. At the bottom of the prepared container, chopped garlic, peeled hot pepper pod, bay leaf lie.
3. Slices of chopped tomatoes are placed on top of the spices.
4. Gelatin dissolves in a glass of warm water.
5. To pour in a liter of purified water, salt and sugar are dissolved and boiled for 15 minutes. Vinegar is poured into the marinade, the fire is turned off. Dissolved gelatin is poured into the cooled liquid.
6. Warm pouring is poured into a container with tomatoes. Then the jars are covered with lids and sterilized for up to 20 minutes.
7. The sterilized containers with the contents are rolled up and covered until they cool down.

The jars should be turned upside down during cooling.

Vegetable platter with radish for the winter

Ingredients:

• cherry tomatoes;
• cucumbers;
• radish;
• bell peppers;
• onion;
• a couple of laurel leaves;
• 5 carnation buds;
• 4 black peppercorns;
• 5 peas of allspice.

For one liter of marinade:

• 60 g salt;
• 75 g granulated sugar;
• 60 g vinegar 9%.

Recipe:

1. Cloves with peppers are placed on the bottom in prepared jars.
2. Sliced ​​vegetables are laid out in layers on spices.
3. The contents are poured over with boiling water, left for 20 minutes, then drained. This procedure is repeated one more time.
4. To prepare the marinade, the required amount of salt and sugar is poured into a liter of water. After the water boils, vinegar is poured into it and boiled for 2-3 minutes.
5. Scalded vegetables are poured with a ready-made boiling marinade, rolled up and wrapped until completely cooled, set upside down.

The assortment will look better if the vegetables are peeled with a decorator peeler or cut into a waffle-spiral vegetable cutter. Even if there are no special devices, the simplest flowers, carved from hard vegetables, can give the dish an appetizing and beautiful look.

Large, ripe tomatoes are cut into pieces and boiled until tender. Then they are passed through a sieve so that tomato puree without cake is obtained.

Mashed potatoes are put on fire and brought to a boil (you need to stir all this time), then the fire is reduced to a minimum. Continuously stirring tomato puree, add sugar, salt, pepper, cloves to it. After half an hour of boiling, vinegar is added to the tomato paste, after which the fire turns off.

Jars with the contents are filled with hot tomato juice, covered with lids and put to sterilize for half an hour.

The workpieces are rolled up and covered until they cool completely, placed upside down.

In addition to the most delicate salted tomatoes, a tasty and healthy tomato paste is obtained, which can be used for dressing first courses and added to various spaghetti sauces.

Note to the hostess

Why does the brine become cloudy and the lid swells?

The lid is not closed tightly and air has entered the jar during the cooling process. To preserve the dish, you need to uncork the jar, take out the contents, remove the spoiled tomatoes, put the rest in a sterile container, fill with fresh marinade and sterilize before spinning.

Why does the peel of tomatoes burst during cooking?

When preserving, pickling varieties with thicker skin are more often used. When pouring tomatoes, a sharp change in temperature should be avoided; for this, boiling water is poured in gradually, in small portions. The best and correct way to keep the skin intact is to make several shallow punctures with a skewer or a toothpick at the base of the tomato (where the stalk was).

Canning tomatoes (video)

Bon Appetit!