WHAT CAN BE DONE WITH SLIMMED TOMATOES Red, ripe tomatoes are prepared for the winter. Canning is one of the most popular ways to preserve your favorite vegetables. Only whole and strong tomatoes are selected for canning. Crumpled and battered vegetables are not suitable for such preparations. You will always have time to throw them away, but if you think about it, they can be used in other ways. Even spoiled tomatoes can make a lot of everything. Here are 10 of our favorite ways to save tomatoes. - Tomato sauce- Mashed tomatoes may not be suitable for pickling, but they will do for tomato sauce. The tomatoes should be boiled for about a minute in boiling water, peeled and chopped. Ready mass from chopped tomatoes are cooked over low heat for about an hour, after which seasonings are added to taste. A dash of garlic, anchovies, capers and chopped red peppers and you have an alla putanesca sauce, the addition of butter and onions will make a sauce in the style of Marcella Hazan. - Tomato Seasoning - Take the beaten tomatoes, fry them the traditional way or sauté over high heat, then add a little olive oil, red wine vinegar, chopped garlic, salt, pepper, a pinch of sugar, maybe a little Dijon mustard. Mix everything well and you have a versatile seasoning that works great as a dressing for salads and as a seasoning for steaks. Ready mix can be refrigerated for up to a week. - Jam - Jam can be made not only from berries and fruits, and tomatoes are classified as just those vegetables from which it is obtained delicious jam... For its preparation, tomatoes are simmered with sugar, salt, lemon juice and any aromatic spices to taste - from cinnamon to chili and coriander. Cook until the mixture begins to solidify and turn into a jelly-like mass. - Bruschetta - Classic italian appetizer bruschetta is a rather unpretentious dish. It is easy to prepare, and you can use any ingredients as a filling. Tainted tomatoes are also suitable. It is enough to cut off the defective parts and bake the tomatoes in the oven for a few minutes. You should also do with slices of bread, supplemented, for example, with cheese. When they are browned, you can lay the tomatoes on top of the bruschetta. - Tomato soup- Finely chop the onion, garlic, shallots, leeks and sauté them in large saucepan in olive oil until soft. Add your favorite spices, salt and pepper. Now you can lay out the chopped tomatoes, and pour them with a glass or two of water or broth. Cook over low heat until desired consistency; it will take 20 to 30 minutes. Ready soup season with salt and pepper again. Last step- Chill the soup slightly and blend in a blender. - Salsa - The most classic salsa is usually made on the basis of tomatoes. They are added in a crushed form, so you can use rumpled and damaged vegetables... Chopped tomatoes are mixed with chopped onions, garlic, herbs and spices. The mixture is seasoned with wine vinegar or lemon juice and hot pepper is added to taste. - Gazpacho - With a batch of mashed tomatoes, you can hardly count on the Michelin-starred gazpacho, but its home version is quite. To prepare it, you will need about 6 cups of chopped tomatoes, a cucumber, Bell pepper, red onion, a couple of garlic cloves and two thick slices stale bread... Chop everything coarsely, mix with 2 teaspoons of salt, cover the bowl and let the vegetables sit for at least 30 minutes, but better a couple hours. Transfer the mixture to a blender and chop. Add olive oil, sherry or red vinegar... Cool the soup in the refrigerator before serving. - Pantumaka - Damaged tomatoes are great for making another Spanish dishes- pantumak. It is a bread with a tomato. A slice of bread is pre-fried, then rubbed with garlic and half a tomato. Then the bread is sprinkled olive oil and sprinkle with salt. - Tomato frittata - Italian omelet is convenient because it does not have a clear recipe, and you can cook it with absolutely different fillings... Beaten tomatoes will work as well. Tomatoes and other vegetables must be quickly fried in a pan and poured over egg mixture... When the omelet has set a little, it should be sent to the oven and baked until tender. - Bloody Mary- This popular cocktail prepared on the basis of vodka, lemon juice, spices and tomato juice. The last ingredient can be replaced with tomato mixture own production... You can make it by stewing tomatoes, onions, garlic and herbs seasoned with salt and pepper with water at your discretion. When the mixture becomes completely soft and cool, it is transferred to a glass and horseradish, Worcestershire sauce, celery salt are added to it, spicy sauce, lemon and vodka. It remains only to mix everything well - the cocktail is ready for use.

10 Foods That Are Not Harmful to Freeze Stocking is practical and rational, and a crowded refrigerator and cupboards don't have to tell everyone that you are preparing for a blockade. A typical household situation for many is to meet a loved one on the shelf, but such rare product such as cheese. What do we regret at such moments? Most likely, about the impossibility of taking more than one piece, because milk and its derivatives do not last long, and it is not clear where to store them. But it's time to give credit to the freezer, where we habitually keep only meat and semi-finished products. It turned out that a lot of products are capable of experiencing deep freeze without compromising on quality, thanks to which we theoretically can all year round have on the table seasonal dishes... In general, it's time to break traditions and destroy stereotypes: push containers and frozen chickens in the corners and put there that you did not dare to put before. Cheese Shelf life hard cheeses in the freezer can be up to 6 months. Before freezing the whole piece in original packaging it should be wrapped in plastic wrap or a piece culinary foil... To put on the table at the upcoming party cheese plate as a snack, without worrying that the serving is again left for the last minute, cut the cheese in advance, put it in a container along with a teaspoon of flour or corn starch so that the slices do not stick together, and safely send it to the freezer. Before freezing grated cheese it must first be packaged in freezer bags. Milk You can easily forget about a bag of half-drunk milk, which it will not forgive you. To avoid pouring spoiled food into the sink, drain the remains into plastic bottle or container, because the walls glass bottle may not withstand the pressure of the expanding frozen liquid. But if you only have at hand glass container, leave some free space in it. Marinated meat Departure for barbecue can be postponed due to bad bad weather. What to do with meat? Place in a freezer bag, pour in the marinade and remove freezer quietly waiting for better days. Bread A note to anyone who has a habit of piling up leftover bread: Take preventive measures and simply freeze it. Cut the loaf into portions, place in a bag and store in the freezer. Defrosting in the oven or at room temperature is the recommended option. On the contrary, it is not recommended to do it in the microwave - this is how the bread quickly becomes stale. Flour In flour, languishing for a long time in a dry and warm cabinet, over time, life can arise in the form of grain grinders, flour eaters, weevils and other representatives of the insect kingdom. That wouldn't happen to her in the freezer. Paper bag will allow air and moisture to pass through, and therefore, a plastic container is needed for storage. Pour flour into it, put it in the refrigerator for two days, and then in the freezer. Greens Greens that are not eaten on time risk withering in our own refrigerator. Putting it in a glass of water will be a temporary measure, and when drying, the primary taste is not always preserved. Save your crop for several months by cutting the greens into portions and freezing them first on a baking sheet, covered with a sheet of baking paper, and then transferred to a vacuum bag. Rice Agree that cooking rice takes time. To save it, you can cook rice for future use and freeze the excess, first spreading it in portions on cooking paper, and then in freezer bags or containers. Eggs Freezing eggs in the shell is not an option: the walls will burst from the expansion of the liquid. You can save eggs for up to a year if you break them into a bowl, pour into plastic container or even an ice mold and send it to the freezer. Baking About freezing raw dough we have known for a long time, but pies, muffins and cookies could be overlooked. True, the shelf life will be much more modest than that of other products: a pie or cake in the freezer is given only 24 hours, but due to high humidity it will acquire additional softness and bright creamy taste... The biscuits, wrapped in foil and placed in a vacuum container, will remain usable for a month, and the cakes will last for three. Vegetables and Fruits These are the two most common food groups that can be frozen. Apples, kiwi, pears, bananas, apricots tolerate well low temperatures that will delight lovers fruit desserts and smoothies. This can be done by either cutting them into pieces or leaving them intact, although in the case of bananas, the second option is preferable - not everyone will like to deal with the slices that slip out of the fingers. If you are freezing vegetables and fruits in chunks, first place them on baking paper and put them in the freezer before moving them into a freezer bag.

Tomato season is in full swing. Many already curse these red-brown fruits and do not know where to put them. Perhaps simply because they do not know how to cook them correctly? :) If you are one of them, or, conversely, love the fruits of tomatoes, then this selection will be useful for you.

We have selected 7 different recipes, but definitely delicious dishes, the main ingredient of which is tomato.

Crostini with fried tomatoes

2016-05-12 11:50:26

Crostini is a popular Italian snack - small pieces of toasted bread that can be prepared with a variety of fillings and served with both warm and cold drinks.

Ingredients

1. baguette 4 slices
2. 1 clove garlic
3. grilled or pan-grilled tomatoes
4. olive oil
5. salt
6. fresh leaves basilica 1 handful

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Cooking method

1. Heat up your grill or grill pan. Toast the bread (about 1 minute on each side). Place on plates and rub with garlic.
2. On top of each slice of bread, place one spoonful of fried tomatoes along with juice and drizzle with olive oil. Sprinkle with salt and basil.

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Salmorejo (tomato-garlic cold soup)

2016-05-12 11:58:03

Salmorejo is a cold soup made from tomatoes and bread, originally from Andalusian Cordoba. In appearance it has a pinkish-orange color, similar to gazpacho, but much thicker thanks to the addition of bread. The consistency of salmorejo allows it to be used as a dipping sauce.

Ingredients

1. slices white bread(one and a half cm thick) 10 pieces.
2. tomatoes (chopped) 500 g
3. garlic (minced) 1 clove
4. vinegar 2 tsp
5. salt
6. pepper
7. egg (hard-boiled and coarsely chopped) 1 PC.
8. uncooked smoked meat (thinly sliced) 50 g

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Cooking method

1. Preheat oven to 180 ° C. Bake or dry 4 slices of bread on a baking sheet for 8 minutes. Cut off the crusts, cut the toast into large cubes.
2. In a blender, combine the tomatoes, garlic, vinegar and 1/4 cup olive oil until smooth. Add the diced bread and purée until thick and creamy. Season with salt and pepper.
3. Pour the salmorejo into a deep bowl and refrigerate for 30 minutes to cool the creamy soup.
4. Preheat a skillet. Toast the remaining 6 slices of bread and butter over high heat. Place the toast on a plate and top with the salmorejo. Garnish with egg and raw smoked meat slices.

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Spaghetti with yellow and green tomatoes

2016-05-12 12:05:09

Tomatoes are different varieties and color, including green and yellow. Using fruits of different colors, you can bring variety and beauty to the most ordinary meals... By the way, green tomatoes do not cause metabolic disorders in people who, due to allergies, cannot eat red fruits.

Ingredients

1. olive oil 2 tbsp l.
2. garlic (minced) 4 cloves
3. large red onions (chopped) 2 pcs.
4. yellow tomatoes(diced) 500 g
5. ripe green tomatoes (diced) 500 g
6. chopped basil leaves 1/4 cup
7. salt
8. spaghetti 250 gr
9. unsalted butter room temperature or olive oil 2 tbsp. l.

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Cooking method

1. Heat oil in a skillet. Add garlic and sauté until aroma appears, about 2 minutes. Add the onion and simmer until the onion is tender (about 4 minutes).
2. In a bowl, combine the tomatoes, garlic, onion and basil. Season with salt.
3. Add spaghetti to a pot of boiling salted water and cook until al dente, drain and transfer to a large bowl. Mix well with butter (butter or olive).
4. Seasoned tomatoes can be placed on top of the spaghetti or served separately as a side dish.

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Spicy tomato ketchup

2016-05-12 12:18:08

You love ketchup and tomato paste? Instead of stuffing yourself with store-bought sauces that you don't understand, try making ketchup at home. Believe me, its taste and quality will surprise and delight you!

Ingredients

1. tomatoes (peeled and cut in half 1 kg
2. olive oil 3 tbsp l.
3. thinly sliced onion 1/2 cup
4. garlic (minced) 2 cloves
5. 1/2 tsp red pepper
6. salt
7. chopped basil leaves 1 tbsp. l.
8. chopped mint leaves 1/2 tbsp. l.

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Cooking method

1. Scrape out the seed chambers from each tomato and place them in a strainer over a saucepan or large bowl. Try to get as much juice out of them as possible by applying a little pressure with a spoon or spatula. Coarsely chop the tomatoes and add them to the resulting tomato juice.
2. In a large skillet, heat oil, add onion and sauté over medium heat, stirring occasionally, until tender and golden brown (about 5 minutes). Add garlic and heat for 1 minute.
3. Then add tomatoes with juice and ground red pepper to the onion and garlic. Season with salt and simmer, stirring occasionally, until thickened, about 20 minutes. Sprinkle basil and mint on top before serving.

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Salmon with stewed tomatoes and hot pepper

2016-05-12 12:24:49

Tomatoes are the source of one of the the most powerful antioxidants-lycopene, which reduces the risk of cancer and cardiovascular diseases. Combining lycopene-rich tomatoes with unsaturated fats (in this case, olive oil and salmon) helps us absorb 4 times more lycopene than when we eat the same tomatoes separately.

Ingredients

1. olive oil 6 tbsp l.
2. jalapenos (medium chili peppers), seeded and sliced ​​across 10 pieces.
3. ripe tomatoes (coreless and coarsely chopped) 2 Kg
4. salt
5. salmon fillet with skin 2 Kg
6. freshly ground pepper

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Cooking method

1. In a large, deep skillet, heat 6 tablespoons of olive oil. Add hot peppers and sauté over moderate heat, not stirring, until tender (about 6 minutes). Use a slotted spoon to transfer the pepper to a plate.
2. Place the chopped tomatoes in a saucepan and heat over high heat until juiced (about 4 minutes). Use a slotted spoon to transfer the tomato slices to a large bowl. Boil the tomato juice over high heat until it thickens. This will take about 8 minutes. Then return the tomato slices to the saucepan and salt everything.
3. In a preheated grill pan, place the salmon fillets coated with olive oil (skin side down) and cover. Cook until fish is pink in the middle. To check the readiness, it is allowed to pierce the fillet with the tip of a knife. Cooking time 6-8 minutes, depending on the temperature of the grill pan. Season with salt and pepper.
4. Put a spoonful of tomatoes with juice on an elongated dish. Place the salmon fillets carefully over the tomatoes. If necessary, gently remove the skin from the fish. Sprinkle hot pepper on top.

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Warm salad with tomatoes and anchovies

2016-05-12 12:32:59

Warm anchovies in garlic sauce and a fantastic rainbow from juicy tomatoes of different varieties, garnished with pickled red onions and halved soft-boiled eggs.

Ingredients

1. 1/4 cup olive oil
2. anchovies (chopped) 4 things.
3. garlic (minced) 1 clove
4. grated lemon zest 1 tsp
5. medium onion (finely chopped) 1 PC.
6. red wine vinegar 2 tbsp. l.
7. eggs 2 pcs.
8. tomatoes of various varieties (cut into large slices) 700 g
9. sea ​​salt
10. freshly ground pepper
11. parsley for decoration

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Cooking method

1. In a small skillet, combine olive oil, anchovies, garlic and lemon zest.
2. In a small bowl, stir in the red onion and vinegar and set aside for 10 minutes.
3. Bring a small pot of water to a boil. When the water is boiling, reduce the heat to low and carefully place the eggs in the water. Boil them for 6 minutes. Use a slotted spoon to remove the eggs and place them in cold water... Let them cool down for a couple of minutes. Peel the eggs.
4. Divide the tomatoes into 4 plates. Season them with salt and pepper. Spread red onion on top and sprinkle with vinegar.
5. Saute the anchovies over medium to low heat. Place them on top of the tomatoes. Cut the eggs in half and place half on each plate. Sprinkle with parsley on top and serve immediately.

Especially for tomato lovers, we offer a selection of various culinary recipes using this mouth-watering vegetable.

Sterilized tomatoes with onions in jelly

Cut into quarters, onion into circles and disassemble into rings. Place in a three-liter jar, alternating between tomatoes and onion rings.

Prepare the marinade. At 5 three-liter cans need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 pieces of peppercorns, dill. Bring the marinade to a boil, strain it and pour into the jars over the stacked tomatoes and onions. Then pour jelly into each jar.

Jelly: Add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly over the jars. Sterilize the jars for 10 minutes.

Red tomatoes, cut into circles, put in a jar, alternating with onion slices disassembled into rings.

Marinade: for 1 liter of water 3 tablespoons of sugar, 1 tablespoon of salt, favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled cloves of garlic. The marinade boils for two minutes. Pour in 1 tbsp. spoon of 9% vinegar and immediately pour tomatoes and onions with it. The next day the pickled tomatoes are ready. But after 2 days they are even tastier. You can, after sterilizing for 10 minutes, make a preparation for the winter.

Fruit and vegetable platter marinated

It turns out even tastier. The basis of the recipe is “Tomatoes, sliced ​​into circles, with onions and garlic”. In the jar, in addition to chopped tomatoes, onions and garlic, we beautifully place any chopped vegetables (at your discretion), for example, multi-colored bell peppers, cauliflower, disassembled into inflorescences. We also put fruits cut into circles: plums, kiwi, cherries, grapes, raspberries, and so on.

The marinade is the same. The aromas and flavors of vegetables and fruits mix and create an excellent bouquet. Tasty, aromatic, beautiful, festive.

Adjika

1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, bitter capsicum- 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.

Scroll everything in a meat grinder, add finely chopped parsley. Stir and refrigerate for a day, stir several times to dissolve the salt, put in jars. It is better to store it in the refrigerator. Can be added to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka jellies, and it turns out thick. Stored very well.

Provencal tomatoes

For 6 tomatoes - a bunch of parsley, 1 teaspoon of basil, 2 cloves of garlic, 2 tbsp. tablespoons of olive oil, salt to taste.

Cut off the tops of the tomatoes, remove the pulp, sprinkle with salt and add the filling.

Filling:
Chop and crush the parsley and basil with garlic and oil, season with salt, let stand for 1-2 hours, so that the tomatoes acquire the smell of parsley, basil and garlic. Serve with mayonnaise.

Tomato-garlic seasoning

0.5KG ripe tomatoes, 100 g horseradish, 200 g garlic, 50 g vegetable oil, 50 g sugar, 8 g salt.
Pass the tomatoes through a meat grinder along with the garlic. Grate horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Arrange in small jars. Store in a cool place.

Tomatoes in apple juice

Pour boiling tomatoes apple juice(1 liter of juice 1 tablespoon of salt). Do not add spices. Sterilize for 7 minutes. Roll up. Store in a cool place.

Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.

Marinade: in a 3-liter jar a glass of sugar, a tablespoon of salt, vinegar essence.
Arrange apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave to cool completely.

Tomatoes with cinnamon (can be stored even under nylon lids)

Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon of peppercorns, the same amount of cloves, a teaspoon of cinnamon (powder), two-thirds of a glass of salt, 3 cups of sugar. Boil the marinade, simmer over low heat for 15 minutes. Cool, pour in 50 g acetic acid, mix. Fill the jars with tomatoes mixed with garlic, dill, parsley and pour over the marinade.

Orange miracle

Chop 1.5 kg of red tomatoes;
Twist 1 kg of carrots in a meat grinder;
add 100 g of sugar to this;
1 tbsp salt;
1 glass sunflower oil- simmer everything for 1.5 hours.

15 minutes before the end of cooking, add 100 g of minced garlic and 1 tsp. black ground pepper... 5 minutes before the end of cooking 1 tbsp. vinegar. Remove from heat. When it cools down, put in jars and roll up.

Tomato sandwiches

Grate garlic, cheese, boiled egg in different bowls. Mix with mayonnaise separately.

Cut the tomatoes across into circles, lightly salt, put a thin layer of mayonnaise with garlic, sprinkle with cheese. Second layer: finely chopped parsley and dill mixed with mayonnaise.

2nd type of sandwiches:
Put grated on a circle of tomato tough egg mixed with mayonnaise and garlic. Second layer: finely chopped parsley and dill mixed with mayonnaise.

3rd type of sandwiches:
Put fried and finely chopped mushrooms mixed with mayonnaise and garlic on a circle of tomato. Second layer: finely chopped parsley and dill mixed with mayonnaise

Fry small pieces of white or rye bread, grate crushed garlic on one side, spread a paste of cottage cheese, horseradish, dill on them, then put a piece on top ripe tomato... You can decorate with a sprig of greenery.

Tomatoes stuffed with mushrooms

Cut off the top of a tomato (2 kg) and remove the pulp. Chop two onions and simmer in vegetable oil, add 500-600 g of finely chopped mushrooms and simmer for another 30 minutes, adding water. Remove from heat, add 3 chopped boiled eggs, salt, pepper and mix with 2-3 tbsp. spoons of sour cream. Fill the tomatoes with this minced meat and place in a wide saucepan. At the bottom, you need to pour half a glass of water and vegetable oil, put 2-3 tbsp. tablespoons of sour cream, salt and put in a hot (160-180 ° C) oven for 15-20 minutes.

Omelet with feta cheese and tomatoes

This is a fabulous Bulgarian dish.

Beat the egg, chop a piece of cheese the size of an egg, chop small tomato, stir and pour into a hot skillet with vegetable oil.

To cover with a lid. Fry over low heat. Do not salt or overcook.

You can make a thousand and one dishes from tomatoes. Tomatoes are eaten fresh, boiled, fried, steamed, stuffed, squeezed, canned, eaten with salt and sugar, jams, pies and even desserts are prepared.

1. Enjoy the classic Italian salad: chopped onion, tomatoes and mozzarella cheese, drizzled with olive oil and seasoned with freshly ground pepper.

2. Combine onions, tomatoes and chili in cooking mexican salsa... You can add anything to these three ingredients, from boiled beans and olives to fresh bell peppers and any herbs and spices. Do not forget to grind everything and turn it into a sauce - salsa, which must be kept in the refrigerator for several hours before serving.

Other classic Mediterranean dishes and, - there is no person indifferent to this deliciously simple food.

4. Add tomatoes not only to salads, make from them english sandwiches with bacon. To keep things colorful, use yellow, green, and purple tomatoes in addition to red ones.

5. Try chopping tomatoes and celery in a juicer. except great taste and aroma, you will get a cocktail super-saturated with vitamins - such drinks are made in the Mediterranean.

6. A special story - ratatouille, vegetable stew with tomatoes from Provence. Highly varied dishes and combinations, but, as a rule, vegetables from the nightshade family (tomatoes, eggplants, bell peppers) are necessarily involved.

7. Delicious Sun-dried tomatoes... The principle of their preparation is simple. First, the tomatoes, whole or halved, are dried (in the oven at 70-80 degrees for several hours). Then these tomatoes must be placed in jars and covered with layers of vegetable oil. You should get at least 3-4 layers, separated by oil (and in general, of course, there are more of them). Don't forget to drop a clove of garlic, a few rings of red chili on the bottom, and add any herbs you like. Oregano, basil are good. But I like rosemary more, it turns out tomatoes with a slightly "pine" flavor.

8. Not really about cooking, but important advice... Storing tomatoes in the refrigerator is not worth it, they lose their taste and aroma there. Keep tomatoes picked from the garden or purchased at their natural ambient temperature.

9. What seasonings are suitable for tomatoes? Garlic, parsley, basil, celery, thyme, rosemary. What products are they combined with? With almost all vegetables, fish and meat, all grains.

10. Do you know how to peel a tomato correctly? And did you know, by the way, that nutritionists recommend eating everything: both skin and seeds? It turns out that this is where it is contained the largest number useful to us. On the other hand, it is both tasteless and difficult for digestion.

How to peel a tomato. At all little secret: clean the tomato from the tail and stem by cutting it out, and then with sharp knives "draw" a cross, as if dividing the tomato into 4 sectors. Now blanch it by dipping it in boiling water and immediately place it under very cold water. The tomato will peel instantly.

A special round spoon and a tomato slicer are used to remove the seeds and cut into thin slices.

11. Stuffing tomatoes can be, as you know, anything. Try tomatoes stuffed with lentils and octopus, for example. But some do the preparation for minced meat very creatively. And it's not difficult - tomato basket:

12. The tomato can be used for low calorie diet. Energy value a tomato has 18 calories per 100 grams or 0.88 g of protein, 0.20 g of fat and 3.92 g of carbohydrates.

13. And one more use of tomato: it helps very well with oily skin face - cleans, removes excess fat, whitens. Just lubricate your face every day fresh tomato and wash off after a while.

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 good recipes canning the tomato to keep the proportions of the marinade correct and not the disappointment of blown 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, share your proven recipes for preparations. After all, preparations for the winter from a tomato, every hostess makes, 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"

Look for delicious recipe pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter "lick your fingers" without sterilization, with triple fill... 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 nylon cover for the winter remain for me the standard of quality. Grandma's recipe for delicious salted tomatoes for the winter is to use a specific set spices and roots, as well as in the ideal ratio of salt and water. Step by step recipe see the photo.

Korean tomatoes for the winter

My recipe delicious tomato in Korean 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, spicy, with spicy taste 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 claim that this is the recipe classic sauce satsebeli 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

You need tasty preparations for the winter from a tomato? In the season when there are a lot of ripe and juicy tomatoes, I am in mandatory preparing 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 is perfect for 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

Recipe for preserving tomato with citric acid, you can watch .

Homemade ketchup for the winter "Tomato"

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

Tomatoes in tomato juice for the winter

How to cook tomatoes in tomato juice for the winter, you can see.

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 special adjika 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 tomatoes cherry with grapes and bell pepper for the winter, with citric acid, you can look.

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!

How to cook tomatoes in own juice for the winter, you can see.

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 it will be 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.