• Step 1

  Onions must be peeled and soaked in cold water for about a minute. Chop finely, lightly fry on sunflower oil until golden brown.

• Step 2

  Washed tomatoes it is necessary to cut into cubes and add to the onion, salt, pepper and cook over low heat. Stewed tomatoes will be ready when the mass thickens and becomes homogeneous, this will happen in about 30-40 minutes. During the cooking process, the dish should be tasted to make sure there is enough salt.

• Step 3

  You can add beef, pork or chicken to the sauce. To do this, take 500 grams of meat and chop finely, put it in a pan and stew over low heat. You can add spices to the meat, be sure to salt it and wait for its final cooking. The finished meat is placed in a saucepan with stewed tomatoes and put on the fire again, the taste of the meat is distributed throughout the sauce. Tomatoes can also be combined with other vegetables such as squash, pumpkin, eggplant.

After the tomatoes have cooled, you can start eating them, with Chapati, pancakes, pasta, for pizza, use in "shawarma" or with others bakery products... Stewed tomatoes will add amazing notes to any dish special taste that will pleasantly surprise your family or invited friends. Try to cook food with good mood, and then the food cooked with your hands will be very tasty.

Cut the tomatoes into cubes or slices. Heat a frying pan, add oil, fry in an open container.

Tomatoes in a frying pan

Products Tomatoes - 4 large tomatoes(500 grams)
Onion - 1 medium onion
Fetax (or Feta, or Brynza) - 150 grams
Salt, pepper, herbs - to taste

Cooking tomatoes with fetax Wash the onion, peel, chop finely, put on a hot frying pan, drizzled with sunflower oil, fry. Peel the tomatoes, chop finely, add to the onion, fry for 5 minutes. Then salt and mix vegetables. Put half of the tomatoes with onions in a bowl, put the sliced ​​Fetaxa on the remaining vegetables, put the tomatoes and onions on top, simmer for another 7 minutes over low heat under the lid. Sprinkle with herbs before serving.

Cooking time for stewed tomatoes with fetaxa - 25 minutes

How to fry breaded tomatoes

Products for breaded tomatoes
Fresh tomatoes (preferably fleshy varieties) - 2 large
Feta cheese, Philadelphia or Chevre - 150 grams
Chicken eggs - 1 piece
Garlic - 2 prongs
Parsley - a few twigs
Vegetable oil - 3 tablespoons
Salt to taste
Flour - 1 rounded tablespoon
Breadcrumbs - 3 rounded tablespoons

How to fry breaded tomatoes
Wash the tomatoes under running water, wipe dry with a towel, cut into rings half a centimeter thick and arrange in 2 rings.
Put the cheese in a bowl. Wash the parsley, dry and chop finely. Peel and chop the garlic. Mix cheese with parsley and garlic. Put the cheese mixture on each paired tomato ring, cover with the second tomato slice on top.
Pour flour into a bowl, breadcrumbs in another, break the egg in the third and beat. Preheat a frying pan, pour vegetable oil... Dip the tomatoes in flour, then in an egg and a parinovka - and put in a frying pan one by one. Fry tomatoes on 2 sides for 3 minutes over medium heat.

Fusofacts

1. When frying and stewing, peeled tomatoes are usually used. In order for the tomato to be easy to peel, first pour over it with boiling water.
2. Tomatoes can be cooked in batter and breaded.

How to fry green tomatoes

Products for frying green tomatoes
Medium green tomatoes - 2 pieces
Wheat flour - 2 heaped tablespoons
Corn flour - 1 tablespoon
Chicken eggs - 1 piece
Milk - a third of a glass
Breadcrumbs - half a glass
Garlic - 1 clove
Vinegar - 1 tablespoon

How to fry green tomatoes
Wash the tomatoes, dry with a napkin, cut into 1 centimeter wide circles. Salt the tomatoes.
Pour breadcrumbs into a bowl and corn flour, mix. Pour milk into another bowl, break an egg and beat.
Heat a skillet over medium heat, add oil. Dip the tomatoes in flour, then in the egg mixture, then in breading, put in a skillet. Fry the tomatoes on one side for 3 minutes, then turn over and fry for another 3 minutes.
Peel and finely chop the garlic. Sprinkle the tomatoes with garlic and drizzle with vinegar. Serve hot.

• Step 1

  Onions must be peeled and soaked in cold water for about a minute. Chop finely, lightly fry in sunflower oil until golden brown.

• Step 2

  The washed tomatoes must be cut into cubes and added to the onion, season with salt and pepper and cook over low heat. The stewed tomatoes will be ready when the mass thickens and becomes homogeneous, this will happen in about 30-40 minutes. During the cooking process, the dish should be tasted to make sure there is enough salt.

• Step 3

  You can add beef, pork or chicken to the sauce. To do this, take 500 grams of meat and chop finely, put it in a pan and stew over low heat. You can add spices to the meat, be sure to salt it and wait for its final cooking. The finished meat is placed in a saucepan with stewed tomatoes and put on the fire again, the taste of the meat is distributed throughout the sauce. Tomatoes can also be combined with other vegetables such as squash, pumpkin, eggplant.

After the tomatoes have cooled, you can start eating them, with Chapati, pancakes, pasta, for pizza, use in "shawarma" or with other bakery products. Stewed tomatoes will bring amazing notes of special taste to any dish that will pleasantly surprise your family or invited friends. Try to cook food in a good mood, and then the food cooked with your hands will be very tasty.

Stewed tomatoes are a versatile dish.

This is a ready-made side dish, and a sauce, and a tasty, and most importantly, a useful addition to meat, fish, poultry, cereals, pasta.

The extinguishing process is quick and completely uncomplicated, every housewife can master it.

Stewed tomatoes - general cooking principles

The most important thing to consider is that when stewing tomatoes should languish, not roast. To achieve this, you need to heat vegetables. on the quietest fire.

Choosing tomatoes for stewing is best of all red and brown varieties. Any kind will do: fleshy, watery, thick or thin - none of this matters.

Stew tomatoes blanched or uncut. Blanching tomatoes is easy and simple, just place them for a couple of minutes into boiling water, and after in cold water, the skin will come off almost by itself, you will only need to pull slightly. Tomatoes with skins must be thoroughly rinsed and dried before cooking.

When slicing tomatoes, use only a sharp knife to juice did not flow out of the fruit ahead of time.

You can add spices and herbs to stewed tomatoes, they will add a special piquant flavor to the dish. Tomatoes go well with almost everyone spices, but especially good are basil, marjoram, dill, oregano, parsley, thyme, black pepper.

Stewed tomatoes are used to cook meat, poultry, vegetables, cereals and even pasta... Many may argue that it is enough to add sauce or tomato paste and the taste will be much the same. It is not true. Fresh stewed tomatoes give the dish a special delicate aroma and unique taste, which can not boast of the same type of canned tomatoes.

Recipe 1. Stewed tomatoes

Basic recipe for stewed tomatoes, which can be changed, focusing on your taste preferences... For example, tomato paste can be replaced with a sauce; garlic can be omitted at all. It is also permissible to add hot pepper and spices such as marjoram, basil.

Ingredients:

A kilogram of tomatoes;

About 10 green onion feathers;

Two cloves of garlic;

20 grams of butter and vegetable oil;

30 grams of tomato paste;

Salt to taste;

Parsley and dill leaves;

A pinch of dry oregano, black pepper, thyme and thyme.

Cooking method:

1. Rinse the tomatoes, cut at the base, pour over with boiling water.

2. Remove the skin, cut into 6-8 slices.

3. Wash, peel and chop herbs, green onions and garlic.

4. Preheat the pan, put butter, to warm.

5. Lightly fry green onions and garlic.

6. Put the tomato slices, simmer, covered with a lid, for eight minutes.

7. Add tomato paste, diluted in 100 ml of water, all spices, salt and chopped dill and parsley leaves.

8. Mix all ingredients thoroughly, simmer for another 7-10 minutes.

Recipe 2. Stewed tomatoes for the winter

Original home preparation from stewed tomatoes is perfect as a sauce for all kinds of dishes. It can also be used as an addition to various soups, goulash.

Ingredients:

Five kilograms of ripe tomatoes;

50 grams of salt;

180 grams of sugar;

Pepper to taste;

10 ml vinegar essence.

Cooking method:

1. Rinse tomatoes thoroughly, especially if they are not garden or greenhouse ones, but purchased in a store. Dry.

2. Set aside half of the tomatoes, cut the other into small cubes.

3. Put the chopped tomatoes in a deep saucepan, simmer for half an hour, gradually, as the juice comes out, increasing the heat from minimum to medium.

4. Cut the remaining tomatoes into slices.

5. When the first part of the tomatoes is ready, put the sliced ​​tomatoes, add salt and sugar. Mix thoroughly, simmer for fifteen minutes.

6. At the end of cooking, pour in vinegar essence, add to taste ground pepper... Stir and turn off the gas.

7. Arrange ready-made stewed tomatoes in sterile jars, roll up.

8. After tomato sauce salad cools down, the jars can be stored in a dark, cool place.

Recipe 3. Pork with stewed tomatoes and basil

The basil in this recipe highlights unusual taste tomatoes and sets off the taste of pork.

Ingredients:

A pound of pork (ideally take the neck part);

Four large, fleshy tomatoes;

7-8 basil leaves;

Bell pepper;

Salt, ground pepper;

Vegetable oil.

Cooking method:

1. Rinse the meat, dry paper napkins, cut into small pieces.

2. Salt and sprinkle with pepper.

3. Pour butter into the pan, quickly fry the prepared pork on all sides until golden brown over high heat.

4. Add pepper, cut into small cubes, fry both ingredients together for a minute or two. Reduce heat to low.

5. Add finely chopped tomatoes skinless, simmer under closed lid forty minutes.

6. If necessary, add from time to time during cooking hot broth or plain water.

7. 5-6 minutes before cooking, add chopped basil, if you need to add some salt.

Recipe 4. Meatballs with stewed tomatoes and olives

In this recipe, there is no rice in the meatballs, and it is assumed that they will go with a side dish. For example, the same rice or potatoes. But you can also add rice groats, then the dish will turn out to be quite independent. Expect about 150 grams of dry rice per pound of minced meat.

Ingredients:

A pound of minced meat (preferably mixed mince: pork with beef);

20 green olives;

Bulb;

Three cloves of garlic;

60 grams of bread;

110 ml of milk;

50-70 grams of cheese;

30 ml olive oil;

Salt, black pepper;

Five sprigs of basil.

Cooking method:

1. Chopped meat mix with bread soaked in milk and chopped onions. Add pepper and salt to taste.

2. Form from minced meat small meatballs, placing in the center of each ball small piece cheese.

3. First, fry the meatballs on both sides until blush in one tablespoon of olive oil.

4. In another frying pan, pour the remaining olive oil, put the garlic, cut into slices.

5. Add finely chopped tomatoes, salt, simmer, cover, twenty minutes.

6. Put the stewed tomatoes on top of the finished meatballs, put the olives, cut into two, on top.

7. Simmer everything together for 10-12 minutes.

8. Serve sprinkled with chopped basil.

Recipe 5. Eggplant with stewed tomatoes, Provencal herbs and garlic

Also, according to this recipe, you can bake zucchini or zucchini. You can increase or decrease the number of layers. You can also add minced meat if you want the dish to be more satisfying.

Ingredients:

A pound of tomatoes;

A kilogram of eggplant;

Four cloves of garlic;

200 grams of grated semi-hard cheese;

200 grams of mozzarella cheese;

Olive oil;

A spoonful of Provencal herbs;

Salt pepper;

Dried basil.

Cooking method:

1. Cut the eggplants into one centimeter wide slices.

2. Pour them over boiled water for five minutes, put in a colander.

3. Rinse tomatoes, blanch and twist in a meat grinder, or chop in a blender.

4. Mix tomato puree with chopped garlic, Provencal herbs, two tablespoons of olive oil and dried basil... Put out in thick-walled saucepan Ten minutes.

5. On a greased baking sheet, put some of the prepared eggplants in a neat layer, pour everything with fragrant tomato puree, sprinkle with grated cheese.

6. Put the second layer of eggplant, pour over the second half of the tomatoes, put the remaining eggplant on top, cover all the ingredients with mozzarella cheese, cutting it into slices.

7. Bake eggplants in stewed tomatoes for 20 minutes in an oven preheated to 160 degrees.

8. This dish is delicious hot, warm and cold.

Recipe 6. Veal in the oven with stewed tomatoes and beans

Instead of veal meat, you can use young beef.

Ingredients:

700 grams of veal brisket;

600 grams of green beans;

400 grams of tomatoes;

110 ml of wine;

Two cloves of garlic;

Two bows;

Salt pepper;

Parsley;

120 ml of vegetable oil;

20 grams of flour.

Cooking method:

1. Cut the brisket into four portioned pieces, beat off, pepper and salt. Fry quickly on both sides in butter. Set aside temporarily.

2. Chop the garlic into cubes, chop the onion into small squares.

3. Brown both ingredients in meat juice and flour. Pour in a small amount warm water, simmer for 10 minutes.

4. Add chopped tomatoes, beans, simmer all together for 12-15 minutes.

5. Put pieces of meat on a baking sheet, pour over stewed tomatoes.

6. Cook in the oven over medium heat for 20 minutes, then pour in the wine, sprinkle with chopped parsley, cook the same amount.

Recipe 7. Chicken Breasts in Stewed Tomatoes

Instead of ordinary tomatoes you can take cherry tomatoes. The taste will be more subtle and refined. The dish does not require a side dish. Stewed tomatoes are served, laid out around the meat and sprinkled with plenty of basil.

Ingredients:

Four chicken fillets;

Salt, ground pepper;

Olive oil;

500 grams of tomatoes;

Two onions;

Two spoonfuls of freshly ground basil.

Cooking method:

1. Wash and dry all vegetables and breast.

2. Cut the tomatoes into two or four pieces, depending on the size.

3. Cut the onion and garlic into thin rings.

4. Season the chicken with pepper and salt, fry on both sides until golden brown on olive oil, giving each side 3-5 minutes.

5. Put the tomatoes to the chicken, reduce the heat to a minimum, cover the pan with a lid.

6. As soon as the tomatoes let juice, put onion and garlic, salt and pepper, simmer all together for fifteen minutes.

7. Ready breasts sprinkle with basil in stewed tomatoes.

Cutting for stewing tomatoes does not matter, cut it as you like - into cubes, bars, slices. It should only be remembered that the finer the slicing, the faster vegetables will be extinguished.

If suddenly you forgot to remove the peel from the tomatoes, and the recipe assumes the delicate texture of stewed tomatoes, do not worry. You can stew the vegetable, cool, and then grind through a sieve.

Greens can be used both fresh and dried. It will be equally aromatic and tasty.

Tomatoes go well with garlic. To give the dish a more tart taste of garlic, you must first fry it, then lay out the tomatoes themselves. If you need an unsurpassed aroma and pungency, it is better to put the garlic at the very end of cooking.

Do not use yellow tomatoes for stewing, their taste is not as versatile as red and brown ones.