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

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

To make a homemade tomato we need:

• tomatoes;
• salt;
• pepper.

How to cook a tomato for the winter at home

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

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

1 way - juicer.

2 way - meat grinder.

3 way - combine.

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

This method seems to me the fastest and most convenient, but you choose. Grinding method for final result it doesn't affect much.

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

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

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

The boiled tomato is carefully poured into clean jars.

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

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

You have probably read the story of how, long ago, one of the Russian ambassadors, by decree of the Great Empress, brought from Europe a whole basket of tomatoes, moreover, he even submitted a whole report to the Senate about this vegetable, but the statesmen, having bitten off this marvelous fruit, delivered the following verdict to the tomato: "... the fruits are wonderfully wonderful and intricate and not suitable for taste." That's how it happens: these "taste not suitable" a little later took root so much that it is now extremely difficult to believe in the words said then.

Tomatoes are loved and desired in any form and on family dinner and on the festive table. How many delicious dishes include tomatoes, and do not count, and even in winter jars of canned tomatoes for the winter, harvested according to the most different recipes, no doubt, is available for every hostess.

Red, yellow, green, small and big tomatoes- for each of this variety of species we have our own recipe. And all this so that the tomatoes prepared in the way you have chosen for the winter will certainly please you and your loved ones in the winter.

Canned tomatoes for the winter "Visiting Grandma"

Ingredients:
tomatoes,
1 sweet pepper
7-8 garlic cloves,
7-8 black peppercorns
3-4 peas of allspice,
1 cinnamon stick
4-5 cloves,
1 cardamom
1 Bay leaf,
7 tbsp Sahara,
2 tbsp salt.

Cooking:
In clean and sterilized jars, put garlic and sweet bell pepper cut into thin strips. Prick the washed tomatoes with a toothpick around the stalk, put them in jars and pour boiling water for 10-15 minutes. Then drain the water into a saucepan, add sugar, salt, cinnamon, peppercorns, cardamom, cloves, bay leaf, bring to a boil and boil for 15 minutes. Pour the tomatoes with the resulting hot brine, roll up the prepared lids, turn the jars over and wrap them until they cool completely for a day. Then put the jars of tomatoes in a dark and cool place for storage.

Pickled Tomatoes "Gentle Snow"

Ingredients:
1-1.5 kg of small tomatoes,
2-3 tbsp minced garlic,
2 tsp 9% vinegar.
For marinade:
1-1.5 liters of water,
3 tbsp Sahara,
1 tbsp salt.

Cooking:
Fill a 1 liter jar with prepared tomatoes, pour boiling water over it and leave to cool completely. Meanwhile, prepare the marinade. To do this, boil water with sugar and salt. Drain the cooled water from the cans of tomatoes, add 1 tbsp to each jar. chopped garlic, fill the jars with boiling marinade, pour in 1 tsp. vinegar, roll up the lids, wrap and leave to cool completely, then put in a cold place.

Pickled tomatoes "Crumbs for potatoes"

Ingredients for a 3 liter jar:
small red tomatoes
1 sweet pepper
1 hot pepper
3-4 garlic cloves,
1 sprig of parsley
3 bay leaves,
3 tbsp Sahara,
3 tbsp salt,
8-9 peas of allspice,
3 tbsp 9% vinegar.
mineral water.

Cooking:
Washed tomatoes, sliced ​​sweet peppers, hot peppers, garlic and parsley put in sterilized jars. Pour boiled mineral water on the shoulders of the jar and leave for 10 minutes. Then drain the water and boil it again. Repeat this procedure one more time. Before pouring for the third time, add sugar, salt, bay leaf and pepper directly into the jar. Pour boiling water over everything, add vinegar, roll up and wrap until completely cool.

Spicy pickled tomatoes for the winter "What you love!"

Ingredients for 1 liter jar:
tomatoes.
10 g dill,
5 g celery
5 g basil
1 small head of garlic,
1 hot pepper.
For marinade:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
2 tbsp 6% vinegar.

Cooking:
Put dill, celery, basil, a few cloves of garlic and half a bitter in each jar. capsicum, put the tomatoes in jars, sprinkling them with the remaining cloves of garlic, and put a sprig of dill rolled into a ring on top of the tomatoes. For marinade, boil water, add sugar, salt to it, boil for 1 minute, then add vinegar, pour tomatoes with marinade, let stand for 5 minutes and, draining the marinade, boil it again. After that, pour tomatoes with boiling marinade and roll up.

Tomatoes for the winter with horseradish in gooseberry juice "Barskie"

Ingredients:
4 kg of tomatoes,
200 g horseradish root.
For marinade:
2 liters of water
600 g gooseberry juice,
200 g sugar
60 g salt.

Cooking:
Wash the tomatoes and prick them from the side of the stalk. Cut the horseradish root into slices. Place tomatoes and horseradish in jars. Dissolve sugar and salt in water, add gooseberry juice and bring the solution to a boil. Then fill three times, roll up after the third can.

Tomatoes marinated with herbs and vegetable oil "Mom's recipe"

Ingredients:
tomatoes,
vegetable oil.
For marinade:
3 liters of water
7 tbsp Sahara,
3 tbsp salt,
1 tbsp 9% vinegar,
10 black peppercorns,
6 bay leaves,
1 head of garlic
parsley and dill - to taste.

Cooking:
Peel the garlic, cut into slices and put it together with herbs on the bottom of liter jars. Then put the tomatoes in the jars. For the marinade, add sugar, salt to the water, bring to a boil, add pepper and bay leaf to the solution and boil. Then add vinegar and pour the prepared marinade over the tomatoes. Then add 1 tbsp to each jar. vegetable oil, sterilize 1 liter jars for 10 minutes and roll up.

Tomatoes for the winter in beetroot brine "Summer Miracle"

Ingredients for a 3 liter jar:
tomatoes,
2 bulbs
1 small beetroot
1 small sour apple
For marinade:
1.5 liters of water,
150 g sugar
1 tbsp salt,
70 ml 9% vinegar.

Cooking:
Cut the apple into slices, onion into rings, beets into slices. Place the chopped ingredients in a jar and then fill it with tomatoes. Pour the contents of the jar with boiling water and leave for 20 minutes. After that, drain the water, add sugar, salt to it, bring to a boil and strain. Ready marinade pour into a jar, add vinegar and roll up.

Tomatoes with garlic arrows

Ingredients for a 3 liter jar:
1.5 kg of tomatoes,
300 g garlic arrows,
5 black peppercorns.
For the marinade (for 1 liter of water):
1 tbsp salt,
100 ml 6% vinegar.

Cooking:
wash garlic arrows, cut into small pieces (3-4 cm) and blanch for a few minutes. Then remove with a slotted spoon and transfer to a sterilized jar, add pepper and place tomatoes on top. Add salt to the water, bring to a boil and pour the contents of the jar with this solution, add vinegar and sterilize for 30 minutes. Then quickly roll up the jar with a lid.

Tomatoes with roasted pepper for the winter "Delightful"

Ingredients:
1 kg small tomatoes
700 g sweet pepper,
dill greens - to taste.
For marinade:
1 liter of water
2 tbsp vegetable oil,
1 tbsp dill seeds,
5 black peppercorns,
1 tbsp salt,
1 tsp 70% vinegar.

Cooking:
Wrap the peppers in oiled foil and bake in the oven, then peel and cut into slices. Cut the tomatoes crosswise, scald with boiling water and remove the skin. Put the tomatoes and peppers in jars, shifting with dill sprigs. Boil water with salt and spices, add vinegar and pour vegetables in jars with this marinade. Sterilize jars for 15 minutes, roll up, then turn upside down and wrap until completely cool.

Canned tomatoes with honey and garlic

Ingredients (calculation for 3 liter jars):
1.5-1.8 kg small hard tomatoes,
1 head of garlic
3 umbrellas of dill,
1.5 sheets of horseradish,
6 leaves of blackcurrant,
9 white peppercorns
2.5 liters of water,
6 tbsp honey,
3 tbsp salt.

Cooking:
Peel the garlic and cut lengthwise into slices. Cut off the tops of the tomatoes, make an incision in the center and stuff with garlic. Place horseradish, dill, currants and tomatoes in sterilized jars. Add pepper, cloves, honey, salt to the water and let it boil. Pour the prepared marinade over the tomatoes, cover with lids and leave for 5 minutes. Then pour the marinade back into the pan and boil. Do this procedure 3 times, then roll up the jars and turn them over until they cool completely.

Cherry tomatoes marinated with champignons

Ingredients:
250 g yellow tomatoes cherry,
300 g small champignons,
3 bay leaves,
1 bunch dill,
1 pinch black peas
1 pinch grated nutmeg
1 pinch of allspice,
1 pinch barberry
carnation,
vegetable oil,
50 ml white wine vinegar
salt.

Cooking:
Peel the mushrooms, put them in a saucepan, cover with warm salted water, bring to a boil, then add the white vinegar, a little vegetable oil, cloves, barberry, pepper and cook for 8 minutes. Then add the tomatoes and cook with them for 2 minutes, then add the bay leaf, chopped dill and nutmeg, cover the pan with a lid and let stand for 5 minutes. Next, place the pot in cold water and, stirring gently until completely cooled, let stand for another 30 minutes. Arrange the tomatoes with champignons in sterilized jars, roll up.

"Delicious Flowers" from green tomatoes for the winter

Ingredients for four 3L jars:
green tomatoes,
red, green, yellow bell peppers,
carrot,
garlic.
For marinade:
6 liters of water
18 tablespoons Sahara,
9 tbsp salt,
200 ml 9% vinegar.

Cooking:
Wash the tomatoes and cut them crosswise, but not completely. In the resulting cuts, put a piece of pepper, garlic cloves, carrot slices. Arrange the finished “flowers” ​​in 3 liter jars, after putting greens and black peppercorns on the bottom of the jars. Pour boiling water over the contents of the jars twice, holding for 10 minutes each time, pour marinade on the third and roll up.

Green tomatoes with walnuts

Ingredients:
1 kg green tomatoes
100 g cores walnut,
1 pod of red hot pepper,
4 garlic cloves,
1 bunch basil greens
seasoning for vegetables - to taste,
2 tsp Sahara,
2 tsp salt,
1 tbsp 9% vinegar.

Cooking:
Cut the tomatoes into slices, salt and leave for 10 minutes. finely chop hot peppers and garlic, chopped basil greens, kernels walnuts if they are bitter, soak for 20 minutes in milk, then fry in a pan without oil. Combine pepper, garlic, basil herbs, nuts, vegetable seasoning and sugar. Lay the tomatoes in jars in layers, each of which is sprinkled with the prepared mixture. Add vinegar to each jar, cover with lids and sterilize: 0.5 liter jar - 5 minutes, 1 liter jar - 10 minutes. Then roll up the jars, turn upside down and leave to cool completely.

Dried tomatoes with provencal herbs"Fragrant"

Ingredients:
800 g small tomatoes,
200 ml vegetable oil,
1 tbsp provencal herbs,
4-5 garlic cloves,
1 tbsp Sahara,
1.5 tbsp salt.

Cooking:
Cut the tomatoes into quarters, take out all the liquid with seeds from them with a spoon and wipe paper napkin to remove moisture. Next, lay the tomato slices on a baking sheet lined with parchment, sprinkle with salt, sugar, Provencal herbs and garlic cloves, cut into 4 parts. Remove the baking sheet to the upper grate, make a minimum fire and leave with the door open for 1.5 hours. Then turn the baking sheet on the other side and place for another 30-40 minutes. After the time has passed, fold Sun-dried tomatoes in sterilized jars along with seasonings and garlic, pour vegetable oil and close the lid. Store in a cool place.

Green Tomato Jam with Lemons and Rum

Ingredients:
3 kg green tomatoes
3 lemons
2 kg sugar
3 liters of water
100 ml of rum.

Cooking:
Take the green fleshy tomatoes about the size of a walnut, wash them, cut into slices and remove the seeds. Then fill them cold water, put on fire, bring to a boil and cook for 3 minutes, then drain in a colander and let cool. Boil from water and 1 kg of sugar thick syrup, dip the tomatoes in it and cook for a few minutes, remove from heat and leave for a day. The next day, drain the syrup, add the remaining sugar and sliced ​​\u200b\u200blemons along with the peel, put on fire and boil for 7 minutes. Then lower the tomatoes and cook until done. When the jam has cooled, add rum, pour into jars and close with nylon lids.

Red tomato and plum jam

Ingredients:
1 kg tomatoes
3 kg plums,
2.8 kg of sugar,
50 ml lemon juice.

Cooking:
Remove the pits from the plums. Remove the skin from the tomatoes, cut into slices and remove the seeds. Mix tomatoes, plums and lemon juice, put on fire and cook, stirring constantly, for several minutes. Then wipe the resulting mass through a sieve, add sugar and cook for 45 minutes. Divide jam into jars and close with lids.

Here they are - tomatoes for the winter ... What an incredible interweaving of aromas, tastes, subtle combinations in each of the recipes. Each product is a real "tomato symphony" with a touch of piquancy and originality.

Good luck preparing!

Larisa Shuftaykina

So the generous time has come with the vegetable gifts of Mother Nature - not only juicy, ripe and ripe tomatoes ripen in the beds, they are sold literally at every step. Well, since the season, the prices for them are very humane, which means it's time to take care of preparing this vegetable for the winter. And then, on a cold dank evening, you can cook a delicious hot dish, open home-made preparations and enjoy the delicious taste of warm autumn. Pickled tomatoes are one of the most delicious varieties home-made preparations for the winter, comparable, only with. Very tasty and popular, this appetizer will be welcome on your table all winter.

Definitely the taste of real homemade made with my own hands, can not be compared with any store jar finished products. Let's look at the options and methods for harvesting pickled tomatoes.

How delicious to pickle tomatoes for the winter?

Pickled tomatoes canned for the winter are a classic of homemade preparations. Exists great amount a variety of recipes, so the housewife can only choose the recipe that attracted her attention and start cooking.

Sweet pickled tomatoes with peppers

How to pickle tomatoes so that they turn out delicious? It is enough to add a little sugar to the brine, and then habitual addition for second courses or an appetizer will sparkle with new tastes and aromas.

• Small tomatoes - how many will fit in liter jar;
• 100 gr. fine granulated sugar;
• 50 gr. salt;
• 2-3 tbsp. spoons apple cider vinegar;
• 2 sweet red peppers.

How to close sweet pickled tomatoes for the winter?

1. Prepare a liter jar with a lid for preservation.

2. Wash ripe tomatoes, cut them into four pieces. Peel sweet peppers and mix with tomatoes, put in a jar, and pour boiling water over them to the “shoulder-deep” level.

3. After 20 minutes, the water must be carefully drained into a saucepan, add all the spices and bring to a boil. Reduce the heat and boil for a few minutes, then again pour the brine with spices to the tomatoes.

4. Close with a tight lid, roll up. There is no need to sterilize jars, just turn the container over.

Marinated tomatoes in tomato juice without sterilization

Simple and very delicious recipe pickling, which even a novice housewife can handle. Such tomatoes will not only tasty addition to the everyday or holiday table in winter, but will also serve delicious base for preparing sauces or dressings for first courses.

• 2 kg. overripe tomatoes for juicing;
• 1.5-2 kg. small tomatoes for pickling;
• 50 gr. salt;
• 2 - 3 teaspoons of fine granulated sugar;
• A large pinch of hot ground pepper;
• 2 umbrellas of cloves.

How to close pickled tomatoes in juice for the winter?

1. Sort and wash the tomatoes for juicing, and extract the juice either in a juicer, or chop in a blender, or you can cut the tomatoes in half and rub on a regular grater, and then squeeze through cheesecloth or a sieve.

2. Pour the juice into a saucepan, bring to a boil, reduce heat and simmer for 5-7 minutes. Add spices and seasonings to the sauce, mix, taste after 2-3 minutes so that there is enough salt and sugar, spices.

3. Boil the sauce for 12-15 minutes over low heat. In the meantime, you can do directly tomatoes.

4. Prepare a container of convenient size for pickling, and if desired, you can remove the skin from the tomatoes by lowering the fruits into boiling water for a minute, after making a puncture or cut on the skin.

5. Put the tomatoes in jars and pour boiling water from the kettle, leave until the sauce is reduced. Drain the water and immediately pour over the hot sauce.

6. We cork the jars with prepared clean lids, roll them up if necessary and turn them upside down. Store pickled tomatoes in a cool and dark place.

Pickled Cherry Tomatoes with Vinegar and Garlic

A delicious delicacy for an everyday or holiday table is not difficult to prepare at home, and it will take the most simple products, which can be found in every home, or purchased at the nearest large store or supermarket.

• 650 gr. cherry tomatoes;
• 1-2 sweet peppers;
• A small bunch of greens - dill and parsley;
• 4-5 garlic cloves;
• 2 leaves of lavrushka;
• 1-2 umbrellas of cloves;
• 50 gr. rock salt;
• 2 teaspoons of fine sugar;
• 30 ml. 9% apple or wine vinegar.

How to close pickled tomatoes with garlic for the winter?

1. Rinse and dry the herbs, cut them into large pieces. Clear fresh garlic, cut in half so that it gives off its flavor better.

2. Put greens, garlic, and peas of allspice, black pepper in a jar.

3. Each tomato needs to be chopped, and put the tomatoes in a jar, and it is recommended to place large fruits below, and those that are smaller - on top.

4. Boil the marinade by boiling water with the addition of salt and sugar, vinegar and the remaining spices. Pour tomatoes with boiling marinade, leave for 12-15 minutes, then carefully drain back, bring to a boil again and pour back into jars.

5. Screw on the lids, roll up and turn over, then store in a cool, dark place.

Sour Pickled Tomatoes

Almost no family can do without closing a small stock of pickled tomatoes for the winter. family recipe, which is written in an old, shabby notepad. And the most delicious, as you know, is quite easy and quick to prepare, and this recipe is no exception.

• 3 liters of pure water;
• 250 gr. 6% apple (or wine) vinegar;
• 50 gr. salt;
• 2-3 tbsp. spoons of granulated sugar;
• 50 ml. vegetable oil;
• 2 kg. medium-sized tomatoes;
• 1-2 sweet onions;
• 6-7 garlic cloves;
• 2-3 bay leaves;
• Spicy fresh (or dried) herbs - optional.

How to close sour pickled tomatoes for the winter?

1. How to cook pickled tomatoes recipe that every housewife should know? So that the tomatoes do not burst, they need to be washed and dried and pricked with a regular toothpick next to the stalk.

2. At the bottom of the jar, put the peeled and cut garlic, roughly chopped greens and cut into half rings onion and some vegetable oil.

3. It is enough to tightly lay the tomatoes in jars, trying to lay larger fruits down.

4. Mix all the spices and seasonings, salt and sugar, add to the water and bring the marinade to a boil. Reduce heat and boil for 5-7 minutes without adding vinegar to it.

5. Before removing the pan from the heat, pour in the vinegar, mix, pour the tomatoes in the jars, tighten the lid, roll up and turn over.

Pickled tomatoes for the winter with mustard

lovers spicy dishes you will like juicy pickled tomatoes with mustard and spicy, spicy taste and aroma.

• 2 kg. medium-sized tomatoes;
• 6 leaves of lavrushka;
• 4-5 sheets of cherries;
• 2-3 umbrellas of dill;
• 4-5 currant leaves;
• 30 gr. dry mustard (powder);
• 55 gr. salt;
• 5 st. spoons of sugar;
• 2 liters of pure water.

How to close tomatoes with mustard for the winter?

1. Select tomatoes of approximately the same size for pickling, which are slightly underripe. Each tomato must be whole, without damage and spoilage, not crumpled.

2. Rinse the tomatoes well in running water, dry with kitchen paper towels and arrange in clean, pre-prepared glass jars.

3. Each layer of tomatoes should be shifted with spicy leaves, fresh herbs, dill umbrellas, and peppercorns.

4. Boil water, add salt and sugar to it, wait for the grains to dissolve, add mustard powder. Bring to a boil again, let boil for a minute, turn off the heat and cool.

5. Pour prepared tomatoes with cool brine so that they marinate faster, you can prick the fruits with a toothpick, and, closing the usual soft (nylon) lid, put the tomatoes in the refrigerator for 4-5 days.

6. Pickled tomatoes can be served at the table, they turn out so tasty that soon you will have to prepare a new batch.

• Green tomatoes are delicious when marinated with a little cinnamon. To prevent the jar from bursting during storage, add 1 tablet of regular aspirin to each;
• Pickled tomatoes for the winter recipes, which are presented above, it is recommended to close several varieties of tomatoes according to different recipes. Thus, during the long winter, on a festive or everyday table there will always be a variety of tastes;
• You should not increase the proportions of vinegar in an attempt to preserve the products for as long as possible - tomatoes are a delicate vegetable, and if you do not follow the recipe, they can become sour. Of course, they can be used for cooking first and second courses, but in pure form- it will be tasteless;
• It is very important to turn the jar over after corking the container so that the marinade evenly soaks all the vegetables. Indeed, most of the time allotted for storage, they will stand upside down, so it is necessary that each tomato has enough time to absorb the tastes and aromas from the marinade;
• It is worth paying attention to such recipes for pickled tomatoes as with fresh carrot (beetroot) tops, in a sweet and sour marinade, with chili peppers, currant leaves and cherries. Such tomatoes will have a bright interesting taste, but also about classic recipes you should not forget - they make up, as a rule, most of the blanks.

Pickled tomatoes prepared according to these recipes will truly decorate both everyday and festive table, guests and friends will not only ask for supplements, but will also be interested in recipes. Tomatoes are suitable for any preservation, whether vegetable mix, spicy salad, or fragrant sauce. Cook with pleasure, do not be afraid to experiment with the addition of seasonings and spices to delight the family with delicious homemade preparations.

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

Ingredients:

Cooking:

1. With a sharp knife, make a shallow indentation on the stem side of each tomato and insert a small clove of garlic. Arrange stuffed tomatoes in sterilized jars, add spices.
2. Separately, boil water with salt and sugar, pour tomatoes with marinade, let stand for a while. Then pour the marinade into a saucepan, bring to a boil, add vinegar and pour over the tomatoes again, cover and roll up.

Homemade tomato sauce for the winter - the best recipes

We were all so looking forward to the appearance of the first red tomatoes in our greenhouses, and now there are so many harvests that the question “Where to put them all?” becomes more and more relevant. In our article we will offer several recipes for delicious homemade tomato sauce.

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

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

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

As in the previous recipe, first peel the tomatoes by pouring boiling water over them. Then put the pulp in a saucepan, add chopped onion and garlic. Simmer the sauce over low heat until it is reduced by half. Then add sugar, vinegar, mustard powder and allspice. Then mix everything thoroughly and cook for another 10 minutes.

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

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

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

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

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

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

For making sauce with everything famous name you will need: 2.5 kg of tomatoes, 2 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 300 g of garlic, 250 ml of vegetable oil, salt, sugar and pepper to taste.

Pour boiling water over tomatoes and peppers and pass through a meat grinder. Do the same with carrots and apples. First of all, place peppers and tomatoes in a deep saucepan with vegetable oil at the bottom. After half an hour of cooking, add apples, carrots and chopped garlic. Boil the mixture for another half an hour and add salt, pepper and sugar, add vegetable oil if necessary.

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

In our article, we have shared the most the best recipes delicious homemade tomato sauce. What secrets of tomato processing do you know?

canned in own juice tomatoes can be used for cooking various sauces add to soup.

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

Cooking. IN large saucepan boil the water. Cut each tomato in a criss-cross pattern at the stalk. Boil the tomatoes in small batches for 1-2 minutes and refrigerate. Remove the skin from the tomatoes and chop large pieces. Fold in sterilized jars, add salt and lemon juice (1 tsp per liter jar). Carefully pour boiling water into jars, leaving 1-2 cm to the edge, cover with lids, sterilize for 45 minutes and roll up. Store jars of tomatoes in a cool, dark place.

Small sweet tomatoes great snack on the holiday table.

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

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

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

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

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

This sauce is especially good with meat dishes.

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

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

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

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

Cooking. Place all ingredients in a saucepan and bring to a boil, stirring frequently to prevent scorching. Reduce heat and simmer, stirring, until mixture thickens. Remove from heat, cool to room temperature and place in jars with lids. Ready jam store in the refrigerator.

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

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

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

Homemade ketchup recipe

Ketchup is delicious to add to almost all dishes. And in order not to buy it in the store next time, cook it at home.

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

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

As you can see, to prepare tomatoes for the winter, it will not take much trouble, but cold winter Carefully prepared and delicious contents of the jars will be a real greeting from the warm summer for your family.

Invention glass jars for canning is, without exaggeration, a breakthrough. Our ancestors could not even imagine what delicacies can be prepared and stored without problems for more than one month without using barrels, tubs and other capacious containers. One of these delicacies has firmly taken its rightful place on the shelves in pantries - these are tomatoes in jars for the winter.

Pickled tomatoes are a spicy, fragrant and tasty appetizer. Tomatoes in jars for the winter are easy to prepare. In principle, all recipes for pickled tomatoes are divided into two types - with and without sterilization. Not everyone, of course, likes to additionally heat the filled jars in boiling water, but such a blank is guaranteed not to deteriorate in a city apartment, when the jars are not only in the closets, but also under the bed and even on the mezzanine!

Before introducing you to our recipes canned tomato, let me remind you of a few rules that will allow you to prepare the most delicious tomatoes in banks for the winter:

• If you collect tomatoes from your garden, do it in dry weather, sorting through them, sorting them by degree of ripeness and size;
• Try not to mix tomatoes different varieties in one bank;
• For each jar, select tomatoes of approximately the same size;
• Small or medium tomatoes are best suited for canning, they look prettier, do not burst during heat treatment, and it is more convenient to eat them;
• To prevent the skin of tomatoes from bursting when scalding, pierce their stalks with a wooden toothpick;
• For pickling, it is better to choose varieties of tomatoes, in the fruits of which there is more pulp than juice, not too many seeds and with thick skin. It can be all kinds of cherry tomatoes, plum tomatoes, and so on;
• Vinegar is traditionally used as a preservative for pickled tomatoes. vinegar essence, lemon acid, aspirin, and sour juices- apple, red or white currant. Sometimes tomatoes are pickled in gelatin, but this is already an amateur;
• For conservation, take jars with a volume of 0.7-1.5 liters. Less - it makes no sense, it's one tooth, more - it's not always possible to use a 2-3 liter jar of pickled tomatoes in one sitting. However, be guided by the number of eaters and lovers savory snack;
• Wash all canning ingredients thoroughly;
• Be sure to sterilize jars and lids;
• Pay attention to the lids - they must be varnished, otherwise their inside will corrode from the acid in the marinade.

And now the recipes! There are many of them to choose from.

Pickled cherry tomatoes in jars

Ingredients for 1 liter jar:
600-650 g cherry tomatoes,
1 sweet red or yellow pepper
50 g of dill and parsley,
2-3 garlic cloves,
3 peas of allspice,
2 bay leaves.
Marinade:
1 liter of water
25 ml 9% vinegar,
2 tbsp Sahara,
2 tbsp salt.

Cooking:
Place 2-3 cloves of garlic, peppercorns, chopped greens in jars sterilized in any way. Then lay the tomatoes, after piercing the stalks with a toothpick, layering them with bay leaves and chopped sweet pepper. Boil water separately, add salt and sugar, let them dissolve and pour over the tomatoes in jars. Cover with lids and leave for 15 minutes. Then pour the marinade back into the pan, boil. Pour 25 mi of vinegar into each jar, pour boiling marinade over and roll up immediately. Banks turn over, wrap and leave for 1-2 days. Then put away for storage.

Sweet pickled tomatoes (recipe with sterilization)

Ingredients for 1 liter jar:
500-700 tomatoes,
½ head of onion
20 ml 9% vinegar,
30 g sugar
½ tsp salt,
spices (black peppercorns, cloves, allspice, bay leaf) - to taste,
700 ml of water.

Cooking:
Put spices at the bottom of each sterilized jar. Then lay the tomatoes, pricked with a toothpick, layering with onion half rings. Separately, boil water with sugar and salt, let them dissolve completely, pour in the vinegar and pour the tomatoes in jars. Place the filled jars in a wide saucepan with hot water and sterilize, covered with lids, for 15 minutes from the moment the water boils. Then roll up and flip.

For those who don't want to mess with boiling, our next recipe.

Sweet pickled tomatoes (no sterilization)

Ingredients:
2 kg of tomatoes,
1 medium carrot
1 sweet pepper
2-3 currant leaves,
2-3 cherry leaves
2-3 bay leaves,
5-6 black peppercorns
1-2 sprigs of dill,
15 g salt
15 g sugar
30 ml 9% vinegar.

Cooking:
Place leaves and greens on the bottom of sterilized jars, then put tomatoes, place chopped sweet peppers and grated carrots on top. Place dill on top. Pour the contents of the jars with boiling water and let stand for half an hour. Then pour the water into a saucepan, prepare the marinade by boiling water with salt, sugar and vinegar, pour it over the tomatoes in jars and roll up. Turn the jars over, wrap them up and leave for a couple of days.

And our next recipe is for lovers Italian dishes, spicy, spicy.

Marinated tomatoes in jars with Italian herbs

Ingredients for a 2-liter jar:
1.5 kg tomato,
3 sweet multi-colored peppers,
1-2 stalks of celery
1 red onion
3 garlic cloves,
30 ml olive oil
30 ml white wine vinegar
15 g sugar
10 g salt
2 sprigs of rosemary
2 sprigs of basil
2 sprigs of thyme.

Cooking:
Herbs for this preparation must be taken fresh. They are no longer a rarity on our shelves, and they can also be easily grown on the windowsill. So, cut fresh herbs as small as possible, put in a mortar, squeeze the garlic through a press and add olive oil. Pound the whole mass and put in sterilized jars. Cut the onion and pepper into circles and rings, cut the celery stalks into cubes. Put everything together with tomatoes in a jar. Pour the contents with boiling water and let stand under the lids for 30 minutes. Then drain the water into a saucepan, add salt, sugar and boil. Add vinegar, pour over the tomatoes in a jar and roll up immediately. Turn the jars over, wrap and leave to cool.

Tomatoes for the winter in jars with apples and sweet peppers are very interesting.

Pickled tomatoes with apples and sweet peppers

Ingredients per 1.5 liter jar:
1-1.2 kg tomato,
1 hard apple
½ sweet pepper
1 sprig of parsley.
For marinade:
½ tbsp salt,
2.5 tbsp Sahara,
½ tsp 70% vinegar.

Cooking:
Remove the stalks from the tomato, peel the apples from the seed boxes and cut into slices, re-cut along the strips. Sterilize jars. Put the tomatoes and apples in jars, shifting with pepper and parsley, pour boiling water and let stand for 10 minutes. Then pour the water into a saucepan, add salt, sugar, vinegar and boil. Pour the tomatoes in jars, immediately roll up, turn over and wrap up overnight.

You can also pickle green tomatoes. This recipe is just in case you're inundated with a tomato crop!

Pickled green tomatoes

Ingredients:
2-2.2 kg of green tomatoes,
1 head of garlic
½ carrot,
1 sweet pepper
10 black peppercorns,
1 sprig of parsley.
For marinade:
1.5 liters of water,
1.5 tbsp salt,
½ stack Sahara,
2 tbsp 6% vinegar.

Cooking:
For pickling, select light green tomatoes, not too small. Remove the sepals. Peel the garlic and cut into slices. Cut carrots into slices. Bell pepper cut into strips. Cut the tomatoes crosswise, but not completely, and put 1-2 slices of garlic inside. Place peppercorns and carrots on the bottom of the jars, fill the jar with tomatoes, shifting them with strips of pepper and herbs. Pour boiling water over the tomatoes and leave for 30 minutes. In the meantime, prepare the marinade: boil water, add salt and sugar, dissolve them in boiling water, add vinegar. Drain the water from the tomato, immediately pour the marinade over and immediately roll up. Banks turn over, wrap and leave for 1-2 days.

Good luck preparing!

Larisa Shuftaykina