Many housewives harvest various pickles for the winter - eggplant, cucumbers and, among other things, tomatoes. Below we will just share how to prepare canned tomatoes with basil for the winter.

Basil Choice

The peculiarity of this recipe is the basil used in it. This wonderful herb can be either fresh or dried - there is no special difference in which one to choose for conservation. In any case, with basil, it will turn out fragrant and piquant in taste.

Ingredients

The amount of ingredients indicated here corresponds to approximately 4.5-5 liters of the finished product. So, in order to cook canned tomatoes with basil, you will need about five liters of tomatoes and about 3 teaspoons of basil (if it is dried, otherwise several branches). In addition, it will be nice to have:

• bay leaf (8-10 leaves),
• black pepper (pepper should not be ground, but peas; 15 pieces will be enough)
• allspice (also peas and in the same amount),
• garlic (10-12 cloves is enough),
• dill (if you use fresh, it will take about 6 umbrellas; if you prefer dried seeds, then half a teaspoon is enough for the recipe),
• vinegar (the volume is calculated based on the proportion: 1 teaspoon of vinegar per 1.5 liters of product).

Brine ingredients

To prepare the brine (and it will require approximately 600 ml for every 1.5 liters of product), you will need several liters of water, 6 tablespoons of salt and 17-19 tablespoons of granulated sugar.

Cooking process

First of all, you need to prepare a container in which your tomatoes will be stored, that is, glass jars. They must be washed and thoroughly sterilized in boiling water and steam. The same should be done with the lids with which you will roll your tomatoes. Now you need to prepare your tomatoes. To cook excellent tomatoes with basil, canned or any others, they must always be pre-washed, after which they need to give time to dry. If among them there are limp, spoiled, rotten vegetables, then they should be removed - they are not suitable for seaming.

When the jars are ready, on the bottom of each of them, in equal parts, it is required to put all the spices you prepared, that is, pepper, dill, garlic, bay leaf and, of course, basil, since we cook canned tomatoes with basil. When all the spices have been stacked, you can lay tomatoes already dried by then.

Now we turn to the preparation of brine. It must be said right away: to make the canned tomatoes with basil really tasty, we will pour the brine into jars in two stages.

So, in the usual way, that is, on the stove, prepare the marinade from all that was listed above (except for vinegar). When your brine begins to boil, then it needs to be poured into jars of tomatoes and in this state left for a quarter of an hour or a little more. But it’s better not to stand the time for more than twenty minutes. When the specified period expires, the brine must be drained from the cans back into the pan and boiled again. While the marinade will boil again, pour vinegar in equal parts into cans. And after that, already boiled brine must be poured into the banks again and immediately roll them up. Ready cans should be cooled to room temperature. To do this correctly, they need to be put on a warm cloth, turned upside down. Top cans are also better wrapped in some kind of wool blanket. In this form, they should stand until completely cooled, after which they can be stored. Tomatoes with basil, canned or pickled, should be stored in a place not permeable to light at room temperature or slightly lower. A cupboard works well in a city apartment, and a cellar is ideal in a private house.

Tomatoes with basil are incredibly attractive and very tasty snack for the winter. The unique oriental taste nuances add piquancy to the preservation, and the combination of crimson and dark violet shades makes the workpiece a rather bright dish that pleases the eye with its appearance.

So that you can also enjoy this spicy preservation and delight your friends and relatives, we present to your attention several easy recipes that even a novice hostess will cope with. And for ease of perception, we will supplement them with an exhaustive step-by-step guide and photographs.

Tomatoes with basil for the winter - a classic recipe

Ingredients

Servings: - +

• Tomatoes 2.4 kg
• Basil (fresh) 6 branches
• Garlic 8 cloves
• Black pepper (peas)8 pcs
• Granulated sugar 200 g
• Salt 100 g
• Citric Acid2 tsp

Per serving

Calories 28 kcal

Proteins: 0.4 g

Carbohydrates: 6.5 g

60 min Video Recipe Print

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Tip:  For seaming, choose only perfectly flat and undamaged containers, because cans with various defects (chips, cracks, etc.) threaten to explode.

Salted tomatoes with basil - a quick way

Time for preparing:  35 minutes

Servings Per Container: 20.

The energy value

• calorie content - 11.7 kcal;
• fats - 0;
• proteins - 0.4;
• carbohydrates - 2.6.

Ingredients

• tomatoes - 2 kg;
• onions - 1 pc.;
• garlic - 3 cloves;
• basil - 1 bunch;
• water - 2 l;
• salt - 45 g;
• sugar - 10 g;
• bay leaf - 3 pcs.;
• black pepper (peas) - to taste.

Step cooking

1. The first step is to prepare the main ingredients - peel one onion and three garlic cloves and, together with the tomatoes and basil leaves (petioles are not needed, so they need to be removed), wash under running water. Then dry all the vegetables with paper towels, chop the onion into thin rings, chop the garlic with slices, and chop the basil leaves finely.
2. Following this, send prepared tomatoes, chopped onion rings, garlic slices, basil leaves and spices (lavrushka and black pepper peas) in layers to a deep container.
3. After that, we start cooking the marinade: pour two liters of purified filtered water into the pan, send it to the stove and, using a burner with medium flame, leave it to boil. Once the liquid has boiled, pour in there 10 grams of sugar and 45 g of salt. Stir everything well and, reducing the fire to a minimum, wait for the crystals to completely dissolve (about two to three minutes).
4. Then fill the container with vegetables with hot marinade and cover with a plate of oppression on top. Soak in this form for 3 days, and then pack preservation in banks. Store lightly salted tomatoes with basil in the refrigerator.

Tip:  to make the workpiece tasty, choose optimally ripe and resilient tomatoes (not greenish and not overripe) for it.

Cherry tomatoes with basil for the winter

Time for preparing:  1 hour 20 minutes

Servings Per Container: 20

The energy value

• calorie content - 20.1 kcal;
• fats - 0;
• proteins - 0.4;
• carbohydrates - 4.6.

Ingredients

• cherry tomatoes - 2 kg;
• basil (purple) - 2 bunches;
• dill - 2 bunches;
• garlic - 10 cloves;
• bay leaf - 2 pcs.;
• allspice (peas) - to taste;
• water - 2 l;
• salt - 40 g;
• sugar - 50 g;
• apple vinegar (6%) - 70 ml;
• honey - 60 g.

Step cooking

1. We start pickling the cherry from the preparatory processes: divide the head of garlic into slices, peel it and rinse with greens and cherry tomatoes under a tap with running water.
2. Then dill and basil leaves finely chopped, and chop the garlic in small slices.
3. We take a deep thick-walled saucepan and arrange tomatoes in it in random order, finely chopped spicy greens, garlic cloves chopped with slices, lavrushka, allspice peas, salt and sugar. Pour all this with two liters of freshly boiled water and, covering it with a lid, leave it to marinate until it cools.
4. As soon as the resulting marinade cools down, pour it into a separate stewpan and let it boil again.
5. At the same time, we place tomatoes and spices in pre-sterilized jars, filling the voids with basil leaves. Add 70 milliliters of apple cider vinegar and 60 grams of honey.
6. We pour the hot marinade into the cans to the very top and carefully, so as not to get burned, we roll up the preservation with turnkey tin lids (or with more convenient screw caps - it all depends on the container you have chosen).
7. Turn over the preservation, putting the lids down, wrap it in warm clothes and leave it in this form until the pickled cherry is cooled. Store the resulting preservation in the refrigerator or basement.

Tip:  so that the marinade better seeps into tomatoes and nourishes them, make small punctures on the peel of the tomatoes in the area where the peduncle is attached before preservation with a toothpick.

Tomatoes with basil in a sweet spicy marinade

Time for preparing:  50 minutes

Servings Per Container: 18

The energy value

• calorie content - 44.9 kcal;
• fats - 0;
• proteins - 0.8;
• carbohydrates - 10.5.

Ingredients

• tomatoes - 1.7 kg;
• onions - 1 pc.;
• carrots - 1 pc.;
• garlic - 1 head;
• currant leaves - 5 pcs.;
• basil - 1 bunch;
• bay leaf - 2 pcs.;
• allspice (peas) - 10 pcs.;
• cloves - 3 pcs.;
• salt - 60 g;
• sugar - 125 g.

Step cooking

1. We carefully clean the onion, head of garlic and carrot, and then, together with tomatoes, sorted by caliber, leaves of fresh basil and currant, wash in cool water and dry them with excess paper towels.
2. Then chop the onion and carrot into rings, and cut the garlic into large slices.
3. We begin to lay products for preservation in advance sterilized jars - to the very bottom we throw lavrushka, currant leaves, cloves, allspice peas, as well as chopped vegetables - garlic cloves, onions and carrots.
4. Then we ram the tomatoes on top of all this, and in between we put the basil leaves.
5. Pour the filled cans with boiling water to the neck, cover with clean tin lids and insist for about 10 minutes.
6. Immediately after this, we express all the water from the cans into a thick-walled container and, adding the table salt and granulated sugar there, we send the stewpan to a small flame until it boils. As soon as the brine begins to boil, remove it from the burner and pour it into a glass container with preservation.
7. We roll up the jars or cork with screw caps and carefully wrapped in a warm blanket, put the bottom up on the floor until it cools. Soak for about a day and put it in a dark, cool place for storage.

Tip:  use the microwave to quickly sterilize the cans. To do this, fill the container 1/3 with water and put in the microwave oven for 5 minutes at maximum power.

We are fully confident that among these easy-to-cook, but nevertheless tasty recipes, there is sure to be one that will conquer, and you will use it for many years. Experiment, look for new tastes and enjoy the cooking process - enjoy your meal!

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And the gardens are cleaned, but the house is full of green tomatoes, which are sung in large quantities every day. What to do with them? Of course, canning! But we have already done so much that the cellar is simply bursting with all kinds of food. We are located there,.

But today I decided that I want to cook with basil. I have several recipes that help me out every year. Using them you can cook tomatoes very quickly, which will not only be beautiful, but also have a very unusual taste. I would even call it gentle.

I will also share with you a recipe in which we will not use salt and sugar. Are you surprised? But it really is. But the result will pleasantly surprise you. And now let's move on to the preparation of the most delicious preparations. In winter, they can be eaten with any dish or put on a festive table so that guests are delighted with your abilities!

Such tomatoes are incredibly tasty. After all, basil gives them a unique aroma and taste. But this is not the most important plus of such blanks. After all, the most interesting thing is that they prepare very quickly. You can do these at least in small banks, at least in large ones.

• Tomatoes - 500 gr.;
• Garlic - 2 teeth .;
• Allspice - 3 pcs.;
• Basil - 3 branches;
• Water - 500 ml .;
• Sugar - 3 tbsp. l .;
• Salt - 1 tbsp. l .;
• Vinegar 70% - 1 tsp.

Cooking:

1. Tomatoes are well washed and dried. Now you need to make punctures on the stalk and each fetus. This can be done with a toothpick, fork or just cut with a knife.

This procedure will prevent cracking of the skin during pouring boiling water. Therefore, they will remain intact and beautiful.

2. My greens and let drain water. And peel the garlic.

3. First put the garlic on the bottom of a clean jar. It can be cut or used with whole cloves. Then allspice and a sprig of basil. Next lay the tomatoes to the very neck. But try to add the remaining branches in the middle and at the very end. It will be more beautiful and tastier.

4. Pour the contents of the container with boiling water. Cover and leave for 10 minutes. Then we pour the water back into the pan and add salt, sugar to it. Boil again and pour the tomatoes again.

5. Add the vinegar and close the lid. We roll up the jar with a special key and turn it over. In this form, put the jar and cover with a blanket. Leave in this form until completely cooled.

After the banks have cooled, it will be possible to put them in storage at any convenient place.

Canned Tomato Recipe with Basil and Garlic

In this way, we will not add vinegar. Also, we will not, as in the first embodiment, sterilize tomatoes. And just add citric acid. They will be stored very well. And most importantly, they will be very tasty and tender.

Ingredients per liter jar:

• Tomatoes - 500 gr.;
• Basil - 2 branches;
• Garlic - 2 teeth .;
• Bulgarian pepper - 1/2 pcs.;
• Water - 500 ml .;
• Salt - 1 tbsp. l .;
• Sugar - 2 tbsp. l .;
• Mustard in grains - 1 tsp;
• Citric acid - 1/3 tsp

Cooking:

1. First, prepare the container. It must be thoroughly washed with detergent or soda and sterilized. We must boil the lids or pour boiling water over them.

2. Rinse basil, pepper and tomatoes. We clean the garlic from the husk and, if the cloves are large, then cut into smaller pieces. Peel and cut in half. We prick each tomato with a toothpick in the area of \u200b\u200bthe peduncle so that they do not crack.

It is better to choose small tomatoes. So there are a lot more of them in banks, and there are such nicer ones.

3. At the bottom of the jar, put the garlic and a sprig of basil. Our delicious fruits follow. Place another twig in the middle of the jar along with bell pepper.

4. Pour everything with boiling water and leave for 10 minutes. And do not forget to cover them with lids. Then pour the water into the pan and add salt, sugar, mustard seeds. Boil.

5. Pour citric acid into the jar and immediately fill the contents with the marinade. We roll up the covers and remove them upside down under the “fur coat” until they cool.

You can store them at least in the closet, at least in the cellar. The main thing is to remove away from the eyes, so as not to eat ahead of time.

Tomatoes in their own juice with basil for the winter

This recipe is very simple and at the same time interesting. They get prepared very quickly. And most importantly, we will use the minimum amount of ingredients. By the way, there will be no salt, no sugar. and we won’t even need vinegar. Now let's get started.

Ingredients:

• Tomatoes
• Basil - 1 branch.

Cooking:

1. Wash the tomatoes well and cut them into two halves. If the fruits are large, then 4 to 4 parts will be enough. Rinse and dry the basil.

2. Put our tomato pieces in a clean jar. You need to do this very tightly, even pressing down so that the juice stands out. And do not forget to add a sprig of greenery.

3. Cover with a lid and put in a saucepan on a cloth. Pour water into the tank so that it reaches half the container. After boiling, detect 15 minutes.

4. After time, we pull out the cans and roll up the lids. We remove under the "fur coat" until completely cooled.

Such tomatoes can be added to any frying or you can eat like that. They have a wonderful smell and taste that you will not find with purchased vegetables.

Pickled tomatoes with basil and honey "lick your fingers"

It will be a very tasty snack. After all, when you eat, you always always lick not only your fingers, but you also want a plate. So divine tomatoes are obtained that it is necessary to make them every year more and more. But in the end it’s still not enough!

3 liter jar ingredients

• Tomatoes - 2 kg.;
• Dill - 1 umbrella;
• Bay leaf - 3 pcs.;
• Basil - 2 branches;
• Allspice - 6 pcs.;
• Black pepper peas - 1 pinch;
• Clove - 2 pcs.;
• Garlic - 3 teeth .;
• Salt - 1 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Honey - 2 tbsp. l .;
• Water - 1.5 L .;
• Apple cider vinegar 6% - 70 ml.

Cooking:

1. We chop the tomatoes with a toothpick in the place of the peduncle. So they will evenly saline. Rinse and dry the greens.

2. Put spices on the bottom of a clean jar: allspice and peas, cloves, bay leaves, dill and basil. It is better not to cut the garlic, so we throw it with whole cloves. Next come the tomatoes.

3. Pour boiling water and leave for 10 minutes. Then pour the water into the pan. Add salt, sugar to it. Boil and pour vinegar. When removed from the heat, then honey must be dissolved in the brine. Pour the marinade into the jar.

If the marinade does not reach the edges of the can, then simply add boiled water.

4. We roll up metal covers and remove it under the plaid upside down. We are waiting for the banks to cool, and then we put them in storage.

I bring to your attention the video. In it, the author shares a wonderful recipe for a tomato with honey and basil. I liked the fact that they will be ready in a day. This is probably the case if you can not wait to eat salted tomatoes. After all, fresh vegetables are tired and I want corned beef. But I think these can be left for the winter. Only it will be necessary to close with metal covers.

Interesting recipes turned out. I hope that you have already chosen one that you will certainly try to do right now. But you can try several at once. After all, the more the better! Surprise your near and dear ones. And I say goodbye to you, see you soon!

Recently, wonderful greens - purple basil - have settled in our area. It is easy to grow it in the garden, in the apartment or buy it at the market, supermarket. Purple basil goes well with tomatoes, so we can preserve this greens with them. For convenience, we cut the tomatoes in half so that they are marinated faster and it is more convenient to eat. In addition to basil, add onion and chopped garlic in half rings. Tomatoes with basil  obtained spicy, juicy and very fragrant.

To prepare the tomato halves with basil, we need 30 minutes, the number of servings is 1 liter.

Ingredients:
tomatoes of three varieties - 600 grams,

white onion - 1 \\ 2 pieces,

dried basil - 2 teaspoons,

garlic - 2 cloves,

laurel - 4 leaves,

allspice in peas - 4 pieces,

mustard seeds - 1 teaspoon,

coarse salt - 2 teaspoons,

vinegar 9% - 2 tablespoons,

Tomatoes with basil for the winter: recipe with photo

It so happened that I had medium-sized tomatoes of three varieties - pink, yellow and ordinary red. Tomatoes should not be soft, because we will cut them so that the juice does not leak out, of medium size, so that it is convenient to eat and put in a jar. In general, the fruits of a vegetable can be of any variety that is. I get two half liter jars, so divide all the spices in half immediately, you can preserve them in one liter jar, then put all the spices in one jar.

Rinse the tomatoes well, cut in half and cut the stalks.

Peel and wash the garlic and onion, cut the onion in half rings, and simply cut the garlic in half.

Jars for preserving the tomato are well washed with detergent, steamed in a way convenient for you. At the bottom of each jar put mustard seeds, basil dry or fresh, bay leaves, allspice, peas, garlic.

We put the halves of the tomato together with the onions in a mixture, it is better to put the fruits with the pulp down, it will fit into the jar more.

You can immediately pour the tomatoes with syrup and sterilize the jars for 10 minutes, or you can just pour the tomatoes with boiling water for 10 minutes and cover with lids.

After the specified time, pour the water into a saucepan, add salt and vinegar, put on fire, as soon as the brine begins to boil, pour them in tomatoes in banks.

Using a key, roll up the cans with lids or if special cans, then simply tighten. Turn the cans upside down and place them on a table in a dark place on a towel. After 3 hours, the preservation will cool down and you can put it in a cool place where you have the remaining workpieces.

Halved tomatoes with basil are an excellent instant snack for the winter. It is also easy to prepare according to the proposed recipe.

For aroma and taste in pickling tomatoes, many odorous herbs, such as basil, are used. The plant gives the workpiece an appetizing smell and enhances its taste. Harvesting tomatoes with basil for the winter is quite simple, and recipes with photos will help in this.

Most options are similar in composition, but there are differences in the amount of ingredients. In addition to basil, you can add pepper, garlic, lavrushka, dill, onions to the workpiece. Other fragrant herbs should not be added, since basil already has a rather characteristic smell.

Tomatoes without sterilization for the winter

Sterilize the jars with the workpiece is not necessary if you use citric acid in the preparation, which extends the shelf life of the snack. According to this recipe, the tomatoes are sweet-sour with spicy oriental notes in taste.

Ingredients:

• 2 kg of tomatoes;
• 3-4 branches of basil;
• 5-6 peas of black pepper;
• 1.5 liters of water;
• tbsp sugar with a hill;
• tbsp salts;
• ½ tsp citric acid.

Cooking:

The basil branches are divided into several small parts and put on the bottom of the jar. A couple of peas of pepper are added to them.

Tomatoes are stacked in rows to the very top. Put the remaining pepper on top.

1.5-2 liters of pure water are boiled on a stove and quickly poured into a jar of boiling water. Allow the contents of the jar to stand for 5-7 minutes, then drain the water.

A brine is prepared: salt, sugar and citric acid are dissolved in 1.5 liter of water. The resulting mixture, brought to a boil, is poured into the contents of the can. Quickly close the container with a strong lid and, after cooling, put it away for storage.

Pour boiling water into jars with extreme caution so that the tomato skin does not burst.

Tomatoes with basil “Lick your fingers”

Tomatoes cooked in this way have a spicy taste due to garlic and basil. Optionally, the amount of ingredients can be changed at will.

Ingredients:

• 2-2.5 kg of vegetables;
• 8-10 cloves of garlic;
• 3-4 dill umbrellas;
• 4-5 branches of basil;
• 2 liters of water;
• 2 tbsp Sahara;
• tbsp salts;
• ½ tsp vinegar.

Cooking:

Tomatoes wash and cut the stem. Garlic is divided into 3-4 parts and each part is inserted into the place where the stem was cut from.

Dill, basil, and, last but not least, tomatoes are placed in containers. In the middle and top of the jar between the tomatoes lay dill and basil.

In a saucepan, boil water, add salt and sugar and pour vinegar. A hot brine is poured into the jar to the very top and sterilized in boiling water for 10-15 minutes, then the sterilized container with the workpiece is rolled up with a lid.

Recipe for a 1.5 liter jar

For lovers of the classics, you can harvest tomatoes in the standard way. If you want to make tomatoes more sweet, you can add sugar 1.5-2 times more than indicated in the recipe.

• 1-1.2 kg of tomatoes;
• 1.5 liters of water;
• 3-4 garlic cloves;
• 5-7 basil leaves;
• 1-2 dill umbrellas;
• 1.5 tbsp granulated sugar;
• tbsp salts;
• 2-3 bay leaves.

Cooking:

Tomatoes are pre-soaked in water for a couple of hours, then they are dried on a towel.

In a dry container, lavrushka, basil, dill and garlic (about half of the total amount of ingredients) are dipped to the bottom.

In tomatoes, they make a needle for 1-2 punctures, then punctured fruits are tightly tamped in a jar, laying between them the remaining greens and garlic.

Brine is cooked in a pan by mixing water with salt and sugar. When the mixture boils, fill the contents of the container with it.

Sterilize the workpiece in a microwave or oven for at least 10 minutes. After cooling, the tomatoes can be stored.

Tomato and basil recipe for 1 liter jar

Tomatoes salted in a small container are very convenient to use. The billet does not have time to deteriorate, since it is eaten at most 2-3 times.

Ingredients:

• 0.7-0.8 kg of vegetables;
• 4-5 basil leaves;
• ½ medium onion;
• 2-3 peas of black pepper;
• tbsp granulated sugar;
• tbsp salts;
• 2 bay leaves.

Cooking:

At the bottom of the container put 2-3 leaves of basil and a few ringlets of chopped onions.

Put tomatoes in a jar, stack them carefully so as not to crush. Between tomatoes lay onion rings.

When all the fruits are in the jar, lay the bay leaf on top and sprinkle black pepper.

A liter of water is heated on the stove, after boiling, salt with sugar is dissolved in it. Tomatoes are poured with hot brine so that all the fruits are covered with water.

Sterilize the workpiece in any convenient way - in the microwave, oven or in boiling water. After sterilization, close the workpiece with a lid and incubate at room temperature until completely cooled.

Attention!

So that the onion does not have to be cut "with tears in his eyes", it must be scalded.

Cherry with basil for the winter

Beautiful, neat cherry tomatoes are great for pickling with aromatic herbs. A blank in a jar looks very appetizing thanks to miniature fruits and green-purple basil leaves.

Ingredients:

• about 1 kg of small tomatoes;
• a bunch of fresh basil and dill;
• bay leaves - 2 pcs.;
• 3-4 peppercorns;
• 3-4 garlic prongs;
• 1 tbsp granulated sugar;
• ½ tbsp salts;
• tbsp honey;
• tbsp vinegar 6%.

Cooking:

Tomatoes are cleaned of impurities and pricked in different places 2-3 times so that salting occurs faster.

Transfer the tomatoes to a small saucepan, add garlic cloves, salt and granulated sugar, peppercorns and dill.

On the stove, bring a liter of water to a boil and pour it into a pan with tomatoes. Leave the tomatoes in the water until completely cooled.

When the contents have cooled using a slotted spoon without brine, the tomatoes with other components are transferred to a storage container. The brine remaining in the pan is boiled again and basil, vinegar and honey are added to it.

Pour the brine into a jar and sterilize the container for 10-15 minutes.

Pickled tomatoes

Fans of sour will like pickled tomatoes. For cooking, you can use both wine and apple vinegar.

Ingredients:

• 1-1.2 kg of tomatoes;
• 2-3 branches of basil;
• 2 dill umbrellas;
• 2-3 peas of black pepper;
• tbsp granulated sugar;
• tsp salts;
• tbsp vinegar 6%.

How to cook:

In a clean prepared container put dill and basil, add peas of black pepper. Then lay the vegetables in even rows.

Sugar with salt is dissolved in a liter of hot water and the mixture is brought to a boil. Vinegar is added and the heating is turned off.

Pour the contents of the can with boiling brine and quickly roll up the lid. Sterilizing a workpiece with vinegar is optional.

An appetizer in any way turns out to be tasty, and it will stand for a long time if several conditions are met:

• banks are pre-washed with soda solution or with the addition of salt;
• the covers should fit tightly to the throat and not let air in;
• tomatoes should be stored only at low temperatures (10-20 degrees Celsius) and in a dark place.

You can try salted tomatoes for the second month. The longer the workpiece stays, the more its taste will be more saturated, and the smell will acquire a bright aroma. The appetizer can be served as a side dish for meat or boiled potatoes, it goes well with stewed cabbage and other pickled vegetables.