Cooking cauliflower in tomato for the winter. Recipe with photos

29.07.2019 Blanks for winter

Note: from the specified amount of products you get 3 liter jars of cauliflower in tomato sauce.

Recipe cauliflower in tomato for the winter:

They take a beautiful white head of cabbage, overripe inflorescences with yellow or gray bloom are not suitable. Tomatoes and peppers should be ripe and juicy.

Leaves are removed from the head of cabbage, the cabbage is washed, taken apart into florets.

Tomatoes are cut into halves, crushed with a blender. It should make tomato juice of medium thickness.

Cauliflower for 3 minutes blanched in boiling water, adding citric acid. Then inflorescences immersed in a bowl of cold water. Blanching allows you not to lose the crispy qualities of cauliflower. After contrasting heat treatment cabbage inflorescences will easily endure long boiling in the marinade, without losing its visual appeal and density.

Tomato juice is poured into the pot, cauliflower is poured.

Sweet peppers are cut into strips, bitter - into rings. Garlic is peeled and cut into thin plates.

Add sunflower oil, salt, sugar, vinegar, bay leaves. Throw peas black and allspice.

Cauliflower is boiled in tomato marinade for 35 minutes, setting the minimum heat. Marinade will thicken, turn into spicy aromatic tomato sauce.

Hot cauliflower in a tomato is spread in dry sterilized jars, evenly poured marinade. Banks roll in the winter, turn over. Blanks covered with blankets.

After 12 hours, the cooled billet can be carried to the cellar.

Cauliflower in a spicy tomato sauce can be stored all winter.

The time of seasonal harvesting is still in full swing, many housewives tend not only to process the grown and harvested vegetables, but also to provide the family with canned goodies from them for the winter. Today I will talk about canned cauliflower in tomato sauce.

It is loved and appreciated for its delicate, delicate taste and, undoubtedly, for its usefulness, because cauliflower is rich in vitamins and minerals, easily digested and helps strengthen the body. Its uniqueness is also in the fact that thanks to the delicate-neutral taste, cauliflower can be combined with a variety of products.

Total cooking time - 0 hours 40 minutes

Active cooking time - 0 hours 30 minutes

Cost - very economical

Calories per 100 grams - 42 kcal

Number of servings - 12 servings

how to cook cauliflower in a tomato for the winter

Cauliflower - 2 kg

Vegetable oil - 3 tbsp.

Bulgarian pepper - 1 pc.

Parsley - 1 handful (s)

Salt - 1 tbsp. for tomato sauce

Salt - 1 tsp. for blanching

Starting to cook the cauliflower in the tomato for the winter, clean the head of the cauliflower from the leaves and cut the individual inflorescences from the stalk.

These inflorescences, if desired, can be cut into smaller pieces.

Bring water to a boil in a large saucepan, salt.

Dip all cauliflower blossoms in boiling water and boil (blanch) for about 5 minutes.

After that, fold scalded cabbage into a colander.

Garlic cloves cleaned of husks. Wash the sweet pepper, clean from the seeds and cut into several pieces.

Now about tomatoes. They are best chosen well-ripened, fleshy varieties - in such liquid seed boxes are very small. Therefore, the sauce itself will be more dense and rich.

Tomatoes we need to peel. To do this, it is enough to put them first for 1 minute in boiling water and immediately place them in very cold water. The skin, after such a contrasting change in temperature, is removed once or twice, very easily.

Peeled tomatoes are also cut into pieces and put into a blender. There we put garlic cloves and sliced Bulgarian pepper. Grind well. All vegetables can be easily twisted using a meat grinder, if there is no blender.

The resulting watery mass is poured into the pan. Add sugar, vegetable oil and salt.

Immediately after boiling, reduce the heat to small and add scalded cabbage blossoms and chopped parsley.

We cook it all together for about 10 minutes - probably not worth it anymore, because cauliflower is very tender - it can be boiled softly. Knowing this feature of her, and stirring is also very careful.

Add vinegar at the very end of cooking and immediately remove from heat.

Still hot transfer to clean sterilized jars and immediately roll up (close tightly).

Cool down upside down. Stored well in a cool, dark room for about six months. no longer checked.

Very nice-tasty supplement instead of tomato sauce.

Try it, maybe you will enjoy this useful cauliflower billet in a tomato for the winter!

Recipe for cauliflower in tomato for the winter

Cauliflower in a tomato for the winter - a useful vitamin preparation. Delicate cauliflower in a great company of tomato sauce. Delicious Winter Dinner Supplement

Cauliflower for the winter in tomato

Do you know why cauliflower is so called? It is not because it can be of different colors. The fact is that the cauliflower head is a multitude of inflorescences, and we prepare nothing more than flowers, not leaves, as is the case with white cabbage. Interesting, right? Speaking of cooking.

Few people know that cauliflower can be closed for the winter - it makes excellent preservation. Such preparations (salads and snacks) from cauliflower are very beautiful and tasty. Want an example? You are welcome! I am pleased to share with you a cauliflower recipe in tomato - a bright, appetizing snack will be a real decoration of your table during the cold season.

2 kg of cauliflower;
2 kg of tomatoes;
200 g paprika;
50 grams of garlic;
100 g of sugar;
2 tablespoons of salt;
1 cup of vegetable oil;
150 ml of 9% vinegar.

* Indicates the weight of prepared vegetables. From this amount of ingredients, about 5 liters of lettuce is obtained.

My tomatoes, pour boiling water, soak for 1-2 minutes. Then remove the skin. Cut the tomatoes into small pieces (so that they go into the hole of the meat grinder). We twist the tomatoes in a meat grinder or grind blender.

My Bulgarian peppers, cut the stalk and seeds, rinsed. Cut the peppers into large segments - each half into 3-4 parts. We sort cabbage into inflorescences.

In a wide saucepan with a thick bottom, in which we will cook the salad, put the tomatoes and peppers, salt and sugar, pour the vegetable oil. We mix everything and set it on fire. On medium heat bring the mass to a boil, put the cauliflower.

Again bring the contents of the pan to a boil. Then, covered with a lid, cook on low heat for 20 minutes.

Add garlic and vinegar. we mix Cook for another 5 minutes.

Ready snack immediately laid out in sterilized banks and hermetically close.

Turn the jars upside down and wrap a blanket. Withstand so until complete cooling (about a day). We keep such preservation in a dark cool place.

Bulgarian pepper choose red or yellow - so the appearance of the snack will be more appetizing. Tomatoes are selected only fully ripened - red, can be slightly crumpled, irregularly shaped, but not rotted. All doubtful places carefully cut.

Cauliflower for the winter in tomato - Home Restaurant

How to cook cauliflower in a tomato under the lid: a recipe with a photo. In the summer it prepares very quickly, but in winter it is eaten even faster!

Cauliflower for the winter in tomato fill

Season blanks in full swing. Housewives try to process as many fruits and vegetables as possible in order to provide the family with canned goodies for the winter. Cauliflower in tomato sauce is another successful homemade recipe that will take a decent place on the shelf with pickled tomatoes and cucumbers.

Cooked cauliflower in a tomato without sterilization, which is very convenient. First, you need to blanch the inflorescences, and then boil them in a sauce of fresh tomatoes and arrange them in jars. A minimum of effort - and delicious canned cabbage for the winter is ready! It is crispy, sour, with the aroma of garlic. Great snack!

Cooking time: 25 minutes

Ingredients

cauliflower inflorescences - 1 kg
tomatoes - 700 g
bulgarian pepper - 1 pc.
garlic - 3 tooth.
sugar - 2 tbsp. l no slide
salt - 1 tbsp. l with a low slide
refined vegetable oil - 50 ml
vinegar 9% - 50 ml

How to cook cauliflower in a tomato for the winter

The first step is to prepare cauliflower. I cleaned the head of the top green leaves, washed thoroughly in running water, cut off the inflorescences from the stalk and divided them into small pieces - the net weight was 1 kg.

In order for the cauliflower harvesting to stand well in the winter and not become cloudy, the inflorescences must be blanched, that is, boiled in boiling water, but not to full readiness. For this, I brought about 3 liters of water to the boil in a saucepan. I filled the inflorescences with boiling water, covered the pan with a lid and boiled it for 5-6 minutes (from the moment it was laid, it is not necessary to wait until it boils again). After that, she poured scalded cabbage into a colander and left to cool completely.

Next, I prepared the ingredients for the tomato sauce. Tomatoes washed, cut into pieces and removed the stem with a green core. If you wish, you can clean their skins - put in boiling water for a couple of minutes, and then pour it over with cold water, after such a "contrast shower" the skin is easily removed from the tomatoes (I haven't cleaned it). Pepper washed, removed the seed box and cut into large cube. Vegetables crushed in a blender to a state of mashed potatoes. If there is no blender, you can use a meat grinder.

Tomato puree poured into a saucepan (volume 3 l) with a thick bottom. There also sent the garlic, passed through the press. Infused refined vegetable oil, added salt and sugar. Put it on medium heat and bring to a boil. Boiled 5 minutes, stirring.

In boiling tomato sauce poured cabbage. Reduced the heat, covered the pan with a lid and boiled it all together for 10 minutes at a low boil, stirring.

At first, the liquid will seem small, but over time the vegetables will settle into the pot. After 10 minutes, I poured 9% table vinegar into the pan. Boiled for another 2-3 minutes and removed from the fire. As a result, the cabbage should remain al dente, a little bit underdone, it will still reach “under a fur coat” and then remain crispy. At the very end of the preparation, do not forget to remove the sample and add more salt or sugar if the tomatoes are too sour.

Laid out the cauliflower in sterilized hot jars - it is better not to fill up to the neck, but to the shoulders, that is, a centimeter 2-3 lower.

Poured sauce to the top and sealed with sterilized lids. She turned the cans upside down, wrapped the blanket tightly around the glass and left it to cool.

After complete cooling, all that remains is to remove the jars for storage in a cool and dark place. Shelf life home canned cabbage - 1 year.

Cauliflower in the tomato for the winter, Magic

Delicious, juicy canned cabbage for the winter in the style of lecho - in tomato sauce and with bell pepper.

Cauliflower in tomato sauce.

Cauliflower has a rather bright taste nuances and unique structure.

Therefore, she has a lot of fans. But, unfortunately, you can buy this vegetable only in the middle of summer. What to do the rest of the time?

We propose to close the cauliflower in tomato sauce for the winter to enjoy the amazing taste all year round.

And the recipe presented today will help you with this.

Ingredients for cauliflower:

cauliflower - 750 g
carrot - 180 g
sweet pepper - 150 g
tomato paste - 3 dl.
garlic - 4 tooth.
lavrushka - 2 pcs.
water - 300 ml
vinegar - 40 ml
refined oil - 70 ml
sugar - 4 tsp.
coarse salt - 3 tsp

How to cook cauliflower in tomato sauce.

1. At the first stage, carefully cut cabbage blossoms from a head of cabbage.

2. Then we disassemble them into small parts, wash them well and shift them into a large deep pan.

3. Pour inside filtered water and pour coarse salt.

4. While the cabbage is boiled, we peel the carrots from the rind and coarsely rub it. In addition, remove the stem from the red Bulgarian pepper and cut it into medium pieces.

5. Pour 300 ml of cool water into a small saucepan and add a few tablespoons of tomato paste without salt and spices.

6. Mix the contents of the pan and enter the planned amount of salt and sugar.

7. On medium heat, bring the marinade to a boil, then pour the prepared carrots and sweet peppers. Tom the vegetable mass 10 minutes, after which turn off the stove.

8. In the next step, we drain the water from under the cauliflower, which is boiled for 15 minutes.

10. Mix all ingredients and cook cauliflower for 5 minutes at minimum heat. At this time, scalded with boiling water jars and laid on the bottom of the bay leaf and garlic, cut into several pieces.

11. At the last stage, carefully transfer the vegetables inside, fill them with dressing and immediately sterilize the preforms.

12. Tighten the jars tightly and leave the cauliflower in tomato sauce to cool completely. It's all.

Cauliflower in tomato sauce

Cauliflower has a rather bright taste nuances and unique structure. We propose to close the cauliflower in tomato sauce for the winter.

Cauliflower in a tomato for the winter - one of the most simple and tasty autumn blanks. I love canning and zucchini, and eggplant, and peppers, and mushrooms - all in season. But I know that many bypass the cauliflower, because they do not know how to “work” with it.

Who loves more savory, moderately spicy dishes, I advise you to use proven by me.

Marinated cauliflower in a tomato for the winter in cans is crispy, but juicy, fragrant and great for any side dish. I often serve to mashed potatoes - a good combination.

Cauliflower in tomato sauce for the winter without sterilization

My recipe is a very simple preparation in terms of cooking, and it takes not much time. And jars with such a blank will come in very handy in the frosty winter. I love this recipe for simplicity, since cook without sterilization and maximally facilitate the process of harvesting.

Although, of course, at first glance it may not seem so, but believe me, this is really easy, at least not more difficult than rolling up the same cucumbers that need to be boiled several times. Besides, I am not tired of repeating, my cabbage is prepared without sterilization - and this is very convenient.

And yet, there are 2 options for preparing the tomato itself for this roll-in, and I will tell you more about it in the recipe itself. If kortoko: I take the finished tomato sauce (sauce). And you can use fresh tomatoes. The taste will be slightly different, but fine, both this and that.

See more on the video the easiest recipe for pickled cauliflower with fresh tomatoes. So, the cauliflower in the tomato.

Ingredients for 1 half-liter jar:

Cauliflower - 300 g
Tomato juice (home) - 300 ml
Salt - 1/3 part of Art.
Sugar - 1 tbsp.
Vegetable oil - 1,5st.l.
Vinegar - 1,5st.l.

How to cook:

Cauliflower disassembled into medium inflorescences. Washed thoroughly.

In a saucepan boiled about a liter of water and threw the cabbage for 5 minutes. Water is not salted! Then, after 5 minutes of boiling, I poured water from the cabbage.

In another saucepan poured homemade tomato juice. If you do not have ready juice, then just use tomatoes (they need to take 400 g): just wash them, and then chop them with a meat grinder, combine, blender or juicer. And a little salted himself juice. And then proceed according to this recipe.

Threw garlic into the tomato.

She poured salt, sugar.

Infused vegetable oil.

Threw cauliflower buds. Left on a quiet fire to boil for 10 minutes.

Then poured vinegar and still left for 2 minutes.

And sealed with a sterilized lid.

She put "upside down", wrapped and left to cool completely.

That's it, the cauliflower in the tomato is ready! Keep it better in a cool place.

Enjoy your meal!

Published: 09/29/2017
   Posted by: Drug
   Calorie: Not specified
   Cooking Time: Not Specified

Cauliflower is very useful, all lovers of proper nutrition know this. Also, cauliflower turns out very tasty, if it is properly cooked. Cauliflower gratin is very tasty, casserole is original, and as for blanks, the most perfect variant is cauliflower in tomato sauce for the winter; Soaking in tomato juices and garlic aromas, cabbage is no worse than homemade pickles, which we used to see every day on our table — tomatoes and cucumbers. Tomato filling can be any - tomato juice or sauce, tomato paste, diluted with water. I also want to draw your attention to this.

- Tomato sauce - 700 ml .;
- Vinegar 9% - 40 ml .;
- vegetable oil - 40 ml .;
- sugar - 40 g .;
- salt - ½ tsp;
- cauliflower - 1 pc .;
- garlic - 2 cloves.

Step-by-step recipe with photos:

So, you need to start with tomato sauce. We prepared the sauce in advance, for this it is necessary to grind a few kilograms of tomatoes with 500 grams of bell pepper, boil for 10 minutes, strain, boil the sauce in half. If desired, you can simply twist the tomatoes and peppers in a meat grinder. But in the variant with sauce, a more tasty result is obtained. Pour vegetable oil into the sauce.

Add salt and sugar to the sauce. Stir and cook for about 10 minutes, pour vinegar at the end. Take a sample, depending on the variety of your tomatoes, you may need more sugar, the sauce should be sweetish. You can also add hot peppers or other spices to your taste.

Cauliflower disassemble and blanch two minutes. Also prepare the jars - wash and sterilize in a convenient way. Clean skimmer shift cabbage from boiling water directly into hot sterile jars.

Peel and add a clove of garlic to cabbage.

Pour the cabbage with boiling tomato sauce and sterilize the billet for 10 minutes.

After hermetically tighten the jars with lids and put the bottom up, cool under a rug and a day later transferred to the pantry. I think you will like this one too.

Good appetite!

Total cooking time: 40 minutes
Cooking time: 25 minutes
Output: 1.5 l

Ingredients

cauliflower inflorescences - 1 kg
tomatoes - 700 g
bulgarian pepper - 1 pc.
garlic - 3 tooth.
sugar - 2 tbsp. l no slide
salt - 1 tbsp. l with a low slide
refined vegetable oil - 50 ml
vinegar 9% - 50 ml

How to cook cauliflower in a tomato for the winter

In boiling tomato sauce poured cabbage. Reduced the heat, covered the pan with a lid and boiled it all together for 10 minutes at a low boil, stirring.

Laid out the cauliflower in sterilized hot jars - it is better not to fill up to the neck, but to the shoulders, that is, a centimeter 2-3 lower.

Poured sauce to the top and sealed with sterilized lids. She turned the cans upside down, wrapped the blanket tightly around the glass and left it to cool.