The 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, on the contrary, adore the fruits of tomatoes, then this selection will be useful for you.

We chose 7 recipes for different, 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 appetizer - small pieces of toasted bread that can be cooked with various fillings and served with both warm and cold drinks.

Ingredients

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

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Cooking method

1. Heat the grill or grill pan. Toast bread (about 1 minute on each side). Put on plates and rub with garlic.
2. For each slice of bread on top, put one spoonful of fried tomato with juice and sprinkle with olive oil. Sprinkle with salt and basil.

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Salmoreho (tomato-garlic cold mashed soup)

2016-05-12 11:58:03

Salmorejo - cold puree of tomatoes and bread, originally from Andalusian Cordoba. It looks pinkish-orange in color, like a gazpacho, but much thicker due to the addition of bread. The consistency of salmorecho allows you to use it as a dipping sauce.

Ingredients

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

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Cooking method

1. Preheat the oven to 180 ° C. On a baking sheet, bake 4 slices of bread for 8 minutes or dry them slightly. Cut the crusts, cut the toasts into large cubes.
2. In a blender, mix tomatoes, garlic, vinegar and 1/4 cup olive oil until smooth. Add the diced bread and mash until thickened until the mixture turns into a cream. Season with salt and pepper.
3. Pour salmorecho into a deep bowl and refrigerate for 30 minutes to let the cream soup cool.
4. Preheat the pan. On high heat, fry the remaining 6 slices of bread and butter. Put the toasts on a plate and pour the top of the salmorecho. Garnish with an egg and slices of raw smoked meat.

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Spaghetti with yellow and green tomatoes

2016-05-12 12:05:09

Tomatoes come in different varieties and colors, including green and yellow. Using fruits of different colors, you can add variety and beauty to the most ordinary dishes. 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 gr
5. ripe green tomatoes (diced)   500 gr
6. chopped basil leaves   1/4 cup
7. salt
8. spaghetti 250 gr
9. room temperature unsalted butter or olive oil   2 tbsp. l

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Cooking method

1. Heat oil in a pan. Add the garlic and sauté until aromatic, about 2 minutes. Add the onion and keep on moderate heat until the onion is soft (about 4 minutes).
2. In a bowl, mix the tomatoes with garlic, onions and basil. Season with salt.
3. In a pot of boiling salted water, add spaghetti and cook to al dente, drain the water and transfer to a large bowl. Mix well with butter (creamy or olive).
4. Seasoned tomatoes can be laid out on spaghetti or served separately as a side dish.

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Spicy tomato ketchup

2016-05-12 12:18:08

Love ketchups and tomato pastes? Instead of stuffing yourself with store sauces of incomprehensible composition, 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 chopped onions   1/2 cup
4. garlic (minced)   2 cloves
5. red pepper 1/2 tsp
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 the seed chambers from each tomato and place them in a sieve, standing above a pan or a large bowl. Try to get the juice out of them as you squeeze a little with a spoon or spatula. Coarsely chop the tomatoes and add them to the resulting tomato juice.
2. In a large frying pan, heat the oil, add the onion and sauté it over moderate heat, stirring until it becomes soft and golden (about 5 minutes). Add garlic and heat for 1 minute.
3. Then put onion and garlic tomatoes with juice and ground red pepper. Season with salt and simmer, stirring, until the mass thickens, for about 20 minutes. Sprinkle with basil and mint on top before serving.

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Salmon with Stewed Tomatoes and Hot Peppers

2016-05-12 12:24:49

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

Ingredients

1. olive oil 6 tbsp. l
2. jalapenos (medium-sized chili peppers) peeled and chopped across   10 pieces.
3. ripe tomatoes (coreless and coarsely chopped)   2 kg
4. salt
5. salmon filet with skin   2 kg
6. freshly ground pepper

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Cooking method

1. In a large, deep frying pan, heat 6 tablespoons of olive oil. Add hot pepper and sauté over moderate heat, without stirring until it is soft (about 6 minutes). Using a slotted spoon, transfer the pepper to a plate.
2. Place chopped tomatoes in a saucepan and heat over high heat until they let the juice out (about 4 minutes). Use a slotted spoon to transfer tomato slices into a large bowl. Boil tomato juice over high heat so that it thickens. This will take about 8 minutes. Then return the slices of tomatoes to the stewpan, and salt everything.
3. Put the salmon fillet (down on the skin) coated with olive oil in a heated frying pan and cover with a lid. Cook until the fish turns pink in the middle. To test 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. On a long dish, put a spoonful of tomatoes with juice. Gently lay the salmon filet on the tomatoes. If necessary, carefully remove skin from fish. Sprinkle the dish with 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 of juicy tomatoes of different varieties, decorated with pickled red onions and soft-boiled egg halves.

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 different varieties (cut into large slices)   700 gr
9. sea \u200b\u200bsalt
10. freshly ground pepper
11. parsley for decoration

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Cooking method

1. Combine olive oil, anchovies, garlic and lemon zest in a small skillet.
2. In a small bowl, mix red onion with vinegar and let stand for 10 minutes.
3. Bring a small pot of water to a boil. When the water is boiling, turn down the heat to a minimum and carefully lay the eggs in the water. Boil them for 6 minutes. Using a slotted spoon, remove the eggs and immerse them in cold water. Let them cool for a couple of minutes. Peel the eggs.
4. Spread the tomatoes on 4 plates. Season them with salt and pepper. Spread the red onion on top and sprinkle with vinegar.
5. Sauté the anchovies over medium to low heat. Put them on the tomatoes. Cut the eggs in half and put in half on each plate. Sprinkle with parsley on top and serve immediately.

Culinary community Li.Ru -

Lamb with tomatoes is an excellent meat dish for a special dinner. The main thing is fresh and high-quality mutton. It takes about an hour to prepare. Lamb comes out soft, delicate, juicy and aromatic. Give it a try!

When you want “something tasty” and there is no desire to stand at the stove, a simple recipe for making pita roll with tomatoes will help you. All you need is Armenian lavash and vegetables!

Eggplant with garlic and tomatoes - a beautiful summer snack. And hearty! It can compete with meat snacks. And, although it does not cook as fast as we would like, it turns out very tasty!

Summer is in full swing, which means you need to pamper yourself with affordable vegetables more often. I bring to your attention a simple recipe for eggplant with zucchini and tomatoes - universally, tasty and elegantly looks :)

Chicken with mushrooms and tomatoes is a dish that you can’t cook the same twice. You can use different mushrooms and tomato varieties, change additives and spices. But this hot always comes out wonderful!

Salmon with tomatoes is a quick and tasty dish. Salmon is always a win-win option. And together with tomatoes, it forms a fragrant and juicy dish that is very simple to prepare.

Baked meat with tomatoes is an excellent hot dish, which I cook most often for the holidays. When guests arrive, turn on the oven. While guests are chatting and trying appetizers, meat is "suitable."

Potatoes are always stored in my warehouse in reserve. And, if suddenly, the refrigerator is empty, you can always come up with something from potatoes. Potatoes with cheese and tomatoes - easy to prepare and very tasty dish. It can be a great snack or even a full meal.

A delicious variation on the theme of combining vegetables with minced meat. I strongly recommend you cook such a casserole from zucchini with minced meat - it is eaten in one sitting!

Tomatoes stuffed with minced meat - wonderful hot, which can be served without a side dish. Looks great, everyone likes it, easy to prepare. You can use any meat, tomatoes - large.

When I want something light and healthy for a side dish, I cook fried zucchini with tomatoes. The dish is prepared quickly and simply, and it comes out very tasty. It is especially good in the zucchini and tomato season.

Korean tomatoes - a wonderful piquant snack for the festive table. Good for vodka and for meat dishes. Such tomatoes will be ready in eight hours, and they must be stored in the refrigerator.

Squid salad with tomatoes - simple but refined. Ideal for a festive table. It looks beautiful both in portions and in a large bowl. This dish will dilute a number of meat salads.

Scrambled eggs with tomatoes and sausage - a simple dish of a traditional breakfast of people around the world. It is prepared in a matter of minutes, perfectly energizes, and also suits the student and the president.

Cheese and tomato pasta is a great dish for pasta lovers. It turns out it is satisfying and without meat. The pasta is obtained in a delicate sauce at the expense of cheese, and tomatoes add sourness. Prepares for half an hour.

Pork with tomatoes is an excellent hot meal for a gala dinner. Take a tenderloin and make a colorful fan out of it, which will not only look cool on the table, but also have a wonderful taste.

Baked potatoes with tomatoes - a vegetable snack, which will become a solid "starter" of any, even festive, dinner. The only effort is to chop the tomatoes and potatoes. The rest is a matter of technology.

Salad with peppers and tomatoes will go with "heavy" main dishes as a side dish. May he become an independent dietary snack. Fresh and healthy salad with peppers and tomatoes is also delicious!

A salad with chicken and tomatoes may well replace a light dinner. Chicken can be served hot, baked in an ordinary pan or grill. Mayonnaise and olive oil are suitable for this salad.

A simple salad native to sunny Greece. In the Russian version - a salad with feta cheese and tomatoes. Sweet tomatoes perfectly accentuate the taste of fresh brackish feta cheese. And in combination with the beam - just super!

A delicious cherry tomato sauce is one of my favorite sauces. You need to cook it in the season when its cherry and basil grow. It takes a long time to prepare, but it turns out just amazing!

From canned tuna, tomatoes and eggs, you can make an excellent salad. It is suitable for those who adhere to the diet, and those who do not eat meat. You can fill with both oil and mayonnaise.

Shrimp and tomato salad is quick and easy to make. Very tasty and refreshing! Suitable as a wonderful overture for dinner or replace a light dinner. Will be ready in 10 minutes!

A classic recipe for a wonderful start to the day is scrambled eggs with tomatoes and cheese. Juicy tomatoes, tender cheese, a couple of crispy toasts with butter and a cup of hot coffee. What could be better? Wake up!

Tomatoes with cheese and garlic is an appetizer that my family loves from small to large. The recipe for tomatoes with cheese and garlic is very simple, even a child can do it, but the snack turns out to be chic!

Delicious hot appetizer - zucchini with tomatoes and cheese. Please pay attention - without meat! In the fresh vegetable season, this dish will go with a bang. Garlic will make the company of zucchini, tomatoes and cheese.

Fried eggplant with tomatoes is a great appetizer for lunch, dinner, and the festive table. It is prepared very simply and quickly. Especially will please fans of eggplant and meat-free dishes.

What to do with a lot of tomatoes? Or maybe a very salty one? You can cook instant salted tomatoes. In just a day! Cook the tomatoes and get started!

In the fruitful year for tomatoes, I decided to dry them. I love tomatoes in any form and I can eat them constantly! I delved into the internet and found several recipes for dried tomatoes. Tested, liked. Sharing!

Meatballs in tomato sauce - a delicious, nutritious and very simple dish to prepare. It is perfect even for a festive family dinner. A couple of basil leaves are requested in the sauce.

The fastest and easiest way to cook salted tomatoes is to salt them in a cold way. In a month you can enjoy them! You can salt both red and green (yellow, brown) tomatoes.

Tomatoes in their own juice are not only a good snack, but also a chic base for soups and sauces. And if there are also tomatoes from your garden, then they have no price! I offer you my simple recipe!

Sweet pickled tomatoes are prepared very simply, this is a great winter snack. Vinegar can be added to taste, thus regulating how sweet the tomatoes will be.

Pickled tomatoes with onions - an excellent men's snack, onions and tomatoes for the festive event with vodka complement each other well. Under the potatoes in winter - that’s it.

Garlic pickled tomatoes are one of my signature tomato harvests. They are prepared simply, not more complicated than other preparations, but they turn out to be very tasty, spicy, aromatic. Recommend!

Pickled tomatoes in 30 minutes is a beautiful, spicy and very tasty appetizer, which I recommend you cook. It is better to use ripe small tomatoes. You'll like it!

If you do not know how to preserve sweet tomatoes, then this simple recipe is just for you. It turns out amazingly tasty tomatoes: for an amateur, of course, but many people like it :)

Few people prepare pickled tomatoes with apples, all the better - you can surprise your guests :) Tomatoes take round, solid, and apples are best Antonov. I share a simple recipe for the workpiece!

I really like pickled cherry tomatoes for their convenient size. If you take tomatoes of different colors, you get beautiful. If you haven’t tried to make pickled cherry tomatoes yourself, try it!

Cooking adjika from tomatoes is very simple. This appetizer will please fans of spicy. According to the classic recipe, adjika is cooked without tomatoes, but we break traditions and prepare our own version!

For some, green tomatoes are disgusting, and for some, a genuine delicacy. I belong to the second category - from childhood I love them, especially in a pickled form. Read how to ferment green tomatoes!

Plum tomatoes differ from ordinary ones in a brighter taste and cream shape. Such fermented cream looks great and turns out to be very tasty. It takes a little more than a month to leaven. Give it a try!

Jam from ripe tomatoes will turn out to have a bright red color, with a rich taste and smell. This jam is done in Italy, but we can! It can be added to the filling or eat with bread.

Everyone is positive about salty tomato dishes. How do you like tomatoes for sweets? Yes, and in the form of jam? Offer your friends an unexpected dessert - jam from green tomatoes!

Pickled cherry tomatoes look great on the table, have excellent taste and are able to become a wonderful light snack. By the way, you can pickle them directly on the branches!

If you still do not know how to cook grilled vegetables in the microwave, you need to urgently fix it. Appetizing and tasty grilled vegetables can be served as a side dish, used in salads. Recommend!

I advise you to learn how to cook sun-dried tomatoes in the microwave, because this is an inexpensive, original and versatile snack for both the holiday and ordinary lunch. Tasty, simple and inexpensive.

You won’t surprise anyone with canned ripe tomatoes, but their green ones are able to make a real sensation! The taste of canned green tomatoes is unique. And making them is easy!

To add tomatoes in a barrel is a simple matter! The main thing is to choose the right dishes. If there is no barrel, then find an enameled or stainless bucket. So roll up your sleeves and go!

Tight green tomatoes are ideal for pickling. Choose any shape, most importantly - no cracks or damage. The recipe for such salted tomatoes is very simple, so cook!

Tomato jam is ideal to cook from small tomatoes such as cherry or hard cream. To give a saturated color of jam, you can add balsamic vinegar. I share a step by step recipe.

I offer a simple recipe for pickled tomatoes, the taste of which will please lovers of sweet and sour dishes. I suggest using small tomatoes; they are beautiful on a plate!

Pickled green tomatoes have a sour taste and are great for meat dishes and salads. Making marinade is easy. Green tomatoes remain hard and look great!

Juicy tomatoes - one of the most favorite ingredients for harvesting for the winter. Tomato lech has a fresh taste, it can be used both as an appetizer and as a basis for other dishes and sauces.

Beans in tomato are not only a wonderful snack, but also a good independent dish. I love it with crispy toasts. Can be consumed as cold. so hot. Here is my simple recipe. Catch!

Tomatoes with mozzarella - a classic Italian appetizer. I think that in any region of this country you will definitely meet this combination, but in each house it is prepared differently :)

Lecho is a universal cold appetizer, which is delicious to eat just with bread. In a slow cooker, lecho is prepared very quickly and simply, and then it can be served on the table and rolled up in jars.

A delicious tomato soup that can be eaten both cold and hot. Minimum ingredients, cooking time, too, but a lot of taste and pleasure when eating :) So, the recipe for tomato soup is in the studio!

Stewed eggplant with tomatoes is a light summer meal. Preparing quickly, the main thing is to collect all the ingredients of good quality. The dish is simple, because its taste depends on the quality of the ingredients.

I will share with you a very simple recipe for a delicious tomato-garlic sauce. Applications from him - more than enough! A very useful recipe in the season of tomatoes, when it is not clear where to put them.

A very simple recipe for spicy salted tomatoes. A minimum of effort - and delicious salted tomatoes with garlic are ready;) A great appetizer familiar to Russian people.

Watermelon salad with tomatoes is a very summer salad that combines freshness, joyful colors and an unusual taste. We prepare the salad from pink tomatoes, arugula, feta cheese, watermelon. Let's get started? :)

I propose to cook eggs with tomatoes - a simple, but very tasty and nutritious breakfast. The dish is being prepared quickly, and will bring not only a charge of vivacity, but also aesthetic satisfaction.

Chicken stuffed pepper is not the full name of the recipe, as the filling consists not only of chicken, but also of vegetables - carrots, celery, herbs, tomatoes, onions. It turns out tasty and healthy!

Roasted Tomato Salad - Sounds Weird, Does It? Yes, the taste of the salad is rather unusual, but unusual - it does not mean bad. Fans of Mediterranean cuisine should like it.

Learn how to make a salad with radishes and tomatoes - a very juicy, tasty, salad filled with vitamins and nutrients. In my opinion, this is the most delicious salad using radishes.

The season of vegetables came, and with it a large number of tomatoes. I propose to cook a delicious tomato paste, which, together with good fresh bread, makes a great summer snack.

If you prefer vegetarian cuisine, keep an eye on your figure or just decide to treat yourself to vegetables, try cooking broccoli with tomatoes. Incredibly delicious!

Well, finally the summer time has come, and with it the abundance of the most familiar and beloved vegetables. Today we will prepare a delicious and simple tomato salad with onions.

Salad of green onions and tomatoes - insanely simple and quick to prepare a fresh salad of only two ingredients - green onions and tomatoes. Five minutes - and a great salad in a plate.

Pasta with sun-dried tomatoes is a dish that will appeal to vegetarians and lovers of Italian cuisine. Easy to prepare, easily absorbed by the body, tasty, appetizing - this is such a dish.

A fresh salad of tomatoes not processed thermally (raw food salad) is a real bouquet of vitamins. Why fry or bake tomatoes - because they are very tasty and raw.

Your attention is a recipe for Spanish cold soup, known as gazpacho. In the summer heat, as for me, there is nothing better than a plate of refreshing cold gazpacho. Try it - you will like it!

Do not know what to cook from tomatoes - try Moroccan tomato soup. This is an easy-to-prepare, very piquant and original soup made of simple and understandable ingredients for a Russian person.

Green salad with tomatoes and avocados is a delicious salad of fresh vegetables and herbs, which in summer can well replace a full meal. Completely raw food salad - no thermal treatment.

Ketchup (Eng. Ketchup) - a traditional vegetable sauce, which is made on the basis of tomatoes and served with meat and vegetable dishes. Ketchup is served with both hot and cold dishes.

Puff pastry pie with tomatoes and basil is a deliciously delicious and quite easy to prepare pie, which is my culinary improvisation on the theme of Italian cuisine. It turned out great!

Salsa (Spanish: Salsa) - a traditional Mexican sauce made from shredded vegetables and seasonings, which is served with meat dishes and pasta.

Your attention - a simple recipe for cooking spaghetti with olives and tomatoes. To me, spaghetti with olives and tomatoes is the right dish for a light lunch or dinner.

I tell you how to make pizza sauce - such as is prepared in good Italian restaurants and pizzerias. This simple pizza sauce will make your pizza ten times tastier!

Salad with arugula and tomatoes - a classic summer salad, especially common in Mediterranean cuisine. Preparing a salad with arugula and tomatoes means saturating yourself with vitamins for the whole day.

Oven-dried tomatoes are a great way to preserve tomatoes, especially popular in Italy. It turns out a very delicious vegetable delicacy with universal culinary application.

Harvesting from tomatoes is an obligatory component of the winter, without which almost no family can do. - This is a unique product whose taste can be enjoyed year-round. Many snacks, sauces and even desserts are prepared from them. Tomatoes in their own juice, pickled tomatoes, pickled, salted, tomato juice, dried tomatoes, tomato jam - this is something that can be quite easily made from tomatoes for the winter, following the recipes that we will discuss below.

How to dry tomatoes for the winter

Dried tomatoes are a traditional ingredient in Italian cuisine, indispensable for making pizza, various types of bruschetta, pies, soups, sauces and dressings. In our country this type of blank is not widespread and is just beginning to gain popularity. Dried tomatoes retain a natural bright flavor, especially if spices are added. With proper preparation, dried tomatoes can be stored for up to a year.
  To make a harvest of dried tomatoes for the winter, you need to choose small, well-ripened, juicy fruits, without spots and rot. The most suitable for drying are not, but. For drying, it is better to take red cream tomatoes, as they retain the largest amount of pulp. Before drying, rinse the tomatoes, cut the stalks and cut in half, removing the seeds with a spoon.
The peel can not be cut off - it contains all the useful substances that give a characteristic tomato flavor.  Sprinkle tomatoes with salt and a mixture of herbs, put on cooking parchment.
  You can dry in the open sun or in the oven. The first option is mainly used by Italians; it is more convenient for those who live in private homes.
  This is the best way to dry, as tomatoes retain their natural rich taste and aroma. Can be dried in the oven - 3-3.5 hours, at 120-150 degrees. After drying, lay the blanks in sterile jars and pour them with your favorite vegetable oil - olive, sunflower, etc.
  For taste and piquant aroma, you can sprinkle dried tomatoes with crushed ones.

All about freezing tomatoes for the winter

Freezing is one of the most convenient ways to harvest tomatoes for the winter ,   because at any moment there are vegetables at hand that have preserved the entire set of nutrients and a holistic form. In addition, you do not have to spend money and buy winter greenhouse tomatoes that do not have such a bright, juicy taste as grown in the summer under the open sun.
Frozen tomatoes retain a fresh taste and in a salad they can not be distinguished from summer ones.There are two options for freezing tomatoes: whole fruits and tablets. The advantages of the first method are that whole frozen tomatoes are stored longer, they can be added to salads or served chopped. For freezing, you need to choose hard and ripe fruits, without damage, medium size.
Each must be thoroughly washed, dried, put in one layer on a board and sent to the freezer. After a few hours, when the tomatoes freeze well, transfer them to a bag for storing frozen foods and send them back to the freezer. Such tomatoes are stored throughout the year.

Freezing tomato tablets is a more time-consuming method. However, with such a preparation, you will not think what to cook from tomatoes for the winter, this is an ideal supplement for borsch, pasta or sauce, which does not require defrosting and slicing. Before freezing, you do not need to peel the peel of a tomato, and it is not necessary to use only whole fruits.
  Rinse the tomatoes, cut into cubes, add greens and red and chop in a meat grinder or blender. No salt needed. Pour the tomato puree into the molds for freezing (suitable forms for ice, muffins, etc.) and send to the freezer.
  As soon as the tomato mixture freezes well, remove it from the molds and place in frozen food storage bags. You can also store them for a year.

  - A traditional snack of any winter table, everyday and festive. Rolling tomatoes for the winter is not difficult, almost every family has its own special recipe for marinade, which is transmitted along the female line.

   There are many ways to marinate using additives and different ones:, allspice, leaves of fruit trees, etc. Consider the easiest way to marinate tomatoes. For 2 kg of vegetables you will need a liter of water, 2 large tablespoons of sugar, 1 tablespoon of vinegar and salt, black peppercorns, a couple of cloves of garlic, a few stalks, and leaves.

Prepared tomatoes, thoroughly washed, need to be pricked with a toothpick at the peduncle so that they do not crack after pouring boiling water. Sterilize the jars (pour over boiling water), put prepared and washed leaves on the bottom, put tomatoes on top. Pour boiling water, cover with lids and leave for half an hour. Then pour the water from the jars into the pan, add sugar and boil again. Pour 1 spoon into the jars. vinegar, then boiling marinade and tighten the lid with a sealed wrench. Turn the cans over, wrap them in a warm blanket and allow to cool.

Did you know? For beauty, you can add finely chopped green bell pepper, onion or carrot rings to the jar.

How to pickle tomatoes

You can cook tomato pickles for the winter. This does not require special skills, as well as the availability of large storage space, because tomatoes can be salted not only in banks, but also in large buckets or tubs. To prepare such tomatoes, place in the selected container more herbs, previously washed: with umbrellas, leaves,.
   Then lay the washed tomatoes (2 kg) and pierce them several times at the peduncle with a toothpick.
It is better to take tomatoes, solid, cream-like type.Put peeled and chopped garlic, about half a large head, cover with horseradish leaves. Prepare the brine: in hot water (2 l.) Add 6-7 tablespoons of salt and 3 tablespoons of sugar and boil.
  Pour the tomatoes with hot (non-boiling) brine and leave for 3 days, covered with a lid, at room temperature. When the brine becomes cloudy and bubbling, transfer to a cold place. After 7-8 days you can try.

Important! The secret to excellent salted tomatoes is a very salty and bitter pickle. It should be directly disgusting to the taste. Don’t worry, it won’t ruin the tomatoes, they will take as much salt as they need.

Delicious cuts of cut green tomatoes for the winter turn out to be very tasty. .   Green or pink tomatoes of any kind are used; cream is best suited. You need to take 3 kg of tomatoes, rinse, cut into pieces.
   For dressing, chop 2 large cloves of garlic, chilli rings (to taste), large bunches of dill and parsley. Place the tomatoes with dressing in a large container - a pan or bucket, and pour 150-200 g. vegetable oil. Cover with a lid that will cover the tomatoes themselves, not the container with them, and lay the press on top. You can eat such tomatoes in three days.

Harvesting tomatoes in pasta or ketchup

Ketchup is a favorite sauce for everyone that goes well with all dishes. It can be spicy, spicy, aromatic or just tomato. To prepare such a sauce is not difficult at home, while it turns out much tastier and healthier than a store. You can cook it with the addition of slices of other vegetables or make it spicy, spicy, fragrant, just adding your favorite seasonings.

Consider the recipe for classic ketchup without additives. To prepare it, take 3 kg of tomatoes, ripe, without damage, half a glass of sugar, 1 tablespoon salt, black pepper, greens - dill, parsley, etc.
  Wash the tomatoes, finely chop, place in a pan and cook for 15 to 20 minutes over medium heat.
Then rub the tomatoes through a sieve and continue to cook the resulting tomato puree for an hour over medium heat until thickened.
  Make a bag out of gauze, place all the spices and dip in the tomato mass. Salt and pour sugar, then boil another 10-15 minutes over low heat. Ketchup can be rolled up for the winter by spilling on sterilized jars, or immediately after cooling.

WHAT CAN BE DONE WITH BROKEN TOMATOES Harvested tomatoes are made from red, ripened tomatoes for the winter. Canning is one of the most popular ways to preserve your favorite vegetables. For canning, only whole and strong tomatoes are selected. Crumpled and beaten vegetables are not suitable for such preparations. You will always have time to throw them away, but if you think about it, they can find another application. Even spoiled tomatoes can cook 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. Boil tomatoes for about a minute in boiling water, peel and chop. The cooked mass of chopped tomatoes is simmered for about an hour, after which seasoning is added to taste. A little garlic, anchovies, capers and chopped red pepper - and you get a sauce for alla putaneska paste, an addition of oil and onions will make it possible to prepare a sauce in the style of Marcella Hazan. - Tomato seasoning - Take beaten tomatoes, fry them in the traditional way or using the sauté technique over high heat, then add a little olive oil, red wine vinegar, minced garlic, salt, pepper, a pinch of sugar, possibly a little Dijon mustard. Mix everything well and you will get a universal seasoning, which is great both as a dressing for salads, and as a seasoning for steak. The finished mixture can be stored in the refrigerator for a week. - Jam - Jam can be made not only from berries and fruits, and tomatoes are attributed just to those vegetables, which make delicious jam. To cook it, tomatoes are simmered with sugar, salt, lemon juice and any aromatic spices to taste - from cinnamon to chili and coriander. Prepare until the mixture begins to harden and turn into a jelly-like mass. - Bruschetta - Classic Italian bruschetta appetizer - quite unpretentious dish. It is easy to cook, and any ingredients can be used as a filling. Incredible tomatoes are also suitable. It is enough to cut off the defective parts and bake the tomatoes in the oven for several minutes. You should also do with slices of bread, supplemented, for example, with cheese. When they are browned, tomatoes can be spread on top of the bruschetta. - Tomato soup - Finely chop the onions, garlic, shallots, leeks and fry them in a large pot in olive oil until soft. Add your favorite spices, salt and pepper. Now you can spread the chopped tomatoes, and pour them with a glass or two of water or broth. Cook over low heat to the desired consistency; it takes 20 to 30 minutes. Ready soup must be seasoned again with salt and pepper. The last step is to cool the soup slightly and mix it in a blender. - Salsa - The most classic salsa is usually made on the basis of tomatoes. They are added in crushed form, so you can use mashed and damaged vegetables. Sliced \u200b\u200btomatoes are mixed with chopped onions, garlic, herbs and spices. The mixture is seasoned with wine vinegar or lemon juice and is added to taste with hot pepper. - Gazpacho - Having a batch of mashed tomatoes, you can hardly count on Michelin gazpacho, but its home version is enough. To prepare it, you will need about 6 cups of chopped tomatoes, cucumber, sweet pepper, red onion, a couple of cloves of garlic and two thick slices of stale bread. Roughly chop everything, mix with 2 teaspoons of salt, cover the bowl and let the vegetables stand for at least 30 minutes, but a couple of hours are best. Transfer the mass to a blender and chop. Add olive oil, sherry or red wine vinegar. Cool the soup in the fridge before serving. - Pantumaca - Damaged tomatoes are perfect for cooking another Spanish dish - pantumaca. It is a bread with tomato. A slice of bread is pre-fried, then rubbed with garlic and half a tomato. Then the bread is sprayed with olive oil and sprinkled with salt. - Tomato Frittata - The Italian omelet is convenient in that it does not have a clear recipe, and you can cook it with completely different fillings. Beaten tomatoes are also suitable for cooking. Tomatoes and other vegetables must be quickly fried in a pan and pour over with an egg mixture. When the omelet is a little grasped, it should be sent to the oven and baked until cooked. - Bloody Mary - This popular cocktail is prepared on the basis of vodka, lemon juice, spices and tomato juice. The last ingredient can be replaced with a tomato mix of own production. You can make it by stewing with water seasoned with salt and pepper tomatoes, onions, garlic and herbs at your discretion. When the mixture becomes completely soft and cools, it is transferred to a glass and horseradish, Worcestershire sauce, celery salt, hot sauce, lemon and vodka are added to it. All that remains is to mix well - the cocktail is ready to drink.

10 foods that are not at all harmed by freezing Making food supplies is practical and rational, and food-stuffed refrigerators and cabinets do not have to tell everyone that you are preparing for a blockade. A typical everyday situation for many people is to meet a favorite, but such a rare product, such as cheese, on a shelf. What do we regret in such moments? Most likely, the impossibility of taking more than one piece, because milk and its derivatives do not live for a long time, and where to store them is not clear. But the time has come to merit the freezer, where we out of habit keep only meat and processed foods. It turned out that the mass of products is able to survive deep freezing without sacrificing quality, due to which we theoretically can have seasonal dishes on the table all year round. In general, it is time to break traditions and break stereotypes: push containers and frozen chickens in the corners and put there what you did not dare to put before. Cheese The shelf life of hard cheeses in the freezer can be up to 6 months. Before freezing a whole piece in its original packaging, it should be wrapped in plastic film or a piece of cooking foil. To put a cheese plate on the table as an appetizer on the table, without worrying that the serving is left for the last minute again, cut the cheese in advance, place it in a container with a teaspoon of flour or corn starch so that the slices do not stick together, and calmly send it to freezer. Before freezing grated cheese, you must first pack it in bags for freezing. Milk You can easily forget about the package of unfinished milk, which it will not forgive you. In order not to spoil the spoiled product in the sink, drain its remains into a plastic bottle or container, because the walls of the glass bottle may not withstand the pressure of the expanding frozen liquid. But if you only have glass containers at hand, leave some free space in it. Pickled meat Check out kebabs may be postponed due to bad bad weather. What to do with meat? Put in a bag for freezing, pour in the marinade and remove the freezer, calmly waiting for better days. Bread Note to everyone who has the habit of accumulating leftover bread: take preventive measures and just freeze them. Cut the loaf into portions, put in a bag and store in reserve in the freezer. Defrosting in the oven or at room temperature is the recommended option. Conversely, it is not recommended to do this in the microwave - so the bread quickly becomes stale. Flour In flour, languishing for a long time in a dry and warm cupboard, life can arise over time in the form of bread grinders, flour eaters, weevils and other representatives of the insect kingdom. This will not happen to her in the freezer. A 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 Grid that is not eaten in time risks withering in our own refrigerator. Putting it in a glass of water will be a temporary measure, and during drying the initial taste is not always preserved. Keep your crop for several months by slicing greens in portions and freezing it first on a baking sheet, covering it with a sheet of baking paper, and then transferring it to a vacuum bag. Rice Agree that cooking rice takes time. To save it, rice can be welded for the future and freeze the excess, first by spreading it in portions on cooking paper, and then - in freezing bags or containers. Eggs Freezing eggs in the shell is not an option: its walls will burst due to expansion of the liquid. You can save eggs for up to a year if you break them into a bowl, pour them into a plastic container or even an ice mold and send them to the freezer. Baking We've known about freezing raw dough for a long time, but we could lose sight of pies, muffins and cookies. True, the shelf life will be much more modest than that of other products: only 24 hours are allotted for a pie or cake in the freezer, but due to the increased humidity it will acquire additional softness and a bright creamy taste. Cookies wrapped in a film and placed in a vacuum container will remain usable for a month, and cakes - three. Vegetables and fruits These are the two most common groups of foods that can be frozen. Apples, kiwi, pears, bananas, apricots can tolerate low temperatures, which will please fans of fruit desserts and smoothies. You can do this by chopping them into pieces, and leaving them whole, although in the case of bananas the second option is preferable - not everyone will like to fight slices slipping out of their fingers. If you freeze vegetables and fruits in slices, then first lay them on baking paper and put them in the freezer, and then transfer them to a bag for freezing.

Especially for tomato lovers, we offer a selection of varied culinary recipes using this delicious vegetable.

Sterilized onion tomatoes in jelly

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

Cook the marinade. For 5 three-liter cans you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 peas of pepper, dill. Boil the marinade, strain it and pour into 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 into jars. Sterilize the jars for 10 minutes.

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

Marinade:  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 garlic cloves. The marinade boils for two minutes. Pour 1 tbsp. spoon of 9% vinegar and immediately fill them with tomatoes and onions. The next day, the pickled tomatoes are ready. But after 2 days they are even tastier. Having sterilized 10 minutes, you can make a blank for the winter.

Assorted fruits and vegetables in the marinade

It turns out even tastier. The basis of the recipe - "Tomatoes, sliced \u200b\u200bin circles, with onions and garlic." In addition to chopped tomatoes, onions and garlic, we nicely put any chopped vegetables (at your discretion) into the jar, for example, bell pepper multicolored, cauliflower, sorted into inflorescences. We also lay fruit in slices: plums, kiwi, cherries, grapes, raspberries and so on.

The marinade is the same. The aromas and flavors of fruits and vegetables mix and create an excellent bouquet. Tasty, fragrant, 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, mix several times to dissolve the salt, put in jars. Store better in the refrigerator. You can add any other dishes to borscht 5 minutes before the end of cooking. Great taste and aroma. Antonovka gels, and it turns out thick. It is 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 tomatoes, remove the pulp, sprinkle with salt, put the stuffing.

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

Tomato and garlic seasoning

0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
  Pass the tomatoes through a meat grinder along with 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 the tomatoes with boiling apple juice (1 liter of juice 1 tbsp.spoon 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:  on 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.

Cinnamon tomatoes (can be stored even under capron 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, cook over low heat for 15 minutes. Cool, pour 50 g of acetic acid, mix. Fill the jars with tomatoes mixed with garlic, dill, parsley and pour the marinade.

Orange miracle

Cut 1.5 kg of red tomato;
  Twist 1 kg of carrots in a meat grinder;
  add to this 100 g of sugar;
  1 tbsp salts;
  1 cup of sunflower oil - simmer everything for 1.5 hours.

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

Tomato Sandwiches

Grate the 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:
  On a circle of tomato, put a grated steep 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 slices of white or rye bread on both sides, grate with crushed garlic on one side, spread paste of cottage cheese, horseradish, dill on them, then put a piece of ripe tomato on top. You can decorate with a sprig of greenery.

Mushrooms stuffed with mushrooms

In a tomato (2 kg), cut off the top and remove the pulp. Chop two onions and stew in vegetable oil, add 500-600 g of finely chopped mushrooms and simmer for another 30 minutes, adding water. Remove from heat, add 3 minced boiled eggs, salt, pepper and mix with 2-3 tbsp. spoons of sour cream. Fill the tomatoes with this stuffing and place in a wide pan. 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 (160-180оС) oven for 15-20 minutes.

Omelet with feta cheese and tomatoes

This is a fabulous Bulgarian dish.

Beat an egg, crumble a slice of feta cheese the size of an egg there, chop a small tomato, mix and pour into a hot frying pan with vegetable oil.

To cover with a lid. Sauté on low heat. Do not salt or overcook.