Good summer day, dear blog readers site!

I do not know about you, but in our family tomatoes are the honored guests on the table, especially on the holiday. And how many of them can be cooked different dishes, just count unrealistic. Oh, a lot! And there are even more fragments!

Most recipes are simple and do not require a long time to prepare. And the result is not something that you will lick fingers, and swallow, in the truest sense of the word.

And if you have gathered the entire harvest and do not know where to attach the red, brown, green, overripe, large fruits - you are in the right place, dance! We will find application for all, but such that you will begin to rock with taste.

I tried to find the best options for blanks and tell in detail, revealing all the secrets of cooking. Therefore, choose those recipes that have sunk into the soul and create! By the way, if you have a mega harvest of zucchini, I have excellent recipes ...

That's all, I will not torment you, let's get to work. Be patient and have a good mood and fight!

  Tomatoes in Korean for the winter - the most delicious recipe fingers you will lick!

Preparation for the winter according to this recipe is quick and easy, but it turns out extremely tasty and spicy. Especially it will appeal to lovers of Korean dishes. Try it and you, you will love this savory snack!

For the preparation of this incredibly tasty billet, you need to select not too ripe tomatoes. They must be a little unripe, so that when we cut them, they will not “tear themselves up” in a jar. And during long-term storage, these tomatoes better keep their shape.

Ingredients for preparation:

• Tomatoes -2 kg.
• Bulgarian pepper - 2 pcs.
• Garlic - 2 medium heads
• Sugar - 100 gr.
• Salt - 2 tbsp. spoons without a slide
• Vinegar 9% - 100 gr.
• Vegetable oil - 100 gr.
• Dill
• Parsley
• Basil
• Hot pepper to taste

Cooking:

1. First of all, we need to prepare vegetables. Select the tomatoes, free the pepper from the stalk and seeds, peel the garlic and rinse thoroughly. Greens are also washed under running water, give time to drain water.

2. Garlic and paprika in a deep container are ground by a blender. If it is convenient to you, use the meat grinder. Then add vegetable oil, vinegar and sugar to the obtained sharp pouring. Stir.

3. For sharpness add bitter pepper, how much to put it and put it at all, everyone decides for himself. If you like little little add more, I add quite a bit.

4. Add salt to the pot, about 2 tablespoons without a slide and mix. Such a small amount of salt in our proportion will be quite enough, since we have hot peppers and garlic, which are spicy. And the idea of ​​this preparation is not to pickle tomatoes, but to make a tasty salad snack.

Salt is better to use special for salting - it is stone with large crystals. And the longer it lies, the better. Because, already proven, seasoned salt makes the preservation more delicious.

5. Then chop the greens, not chopping up hard, remove the hard twigs. Greens shifted to the sharp pouring and mix, it turns thick. For long storage, do not put a lot of weed, and if you plan to quickly eat such a snack (after 12 hours you can already serve it on the table), then you can put more.

6. Now we cut our ripe fruits into 4 parts, removing the stem and immediately put in a sterilized bottle. It is not necessary to cook in a 3-liter jar, if you can do it easier in a 1 or 2-liter container.

7. As soon as one layer of tomatoes is obtained, we shift it with a layer of fill.

8. We make the second layer more and again we shift it with fragrant greens.

9. Thus, we have several layers. Fill add all. If the tomatoes are not completely covered, do not worry, they still highlight the juice.

10. Close the jar with a steamed capron lid and turn it upside down. Put in the fridge periodically turning it over so that the tomatoes are evenly marinated. After 12 hours the snack will be ready.

If we close for the winter, then we take them to a cold place, for example, to the cellar and turn it over too. And it is better to go and see a few more times and turn over the jar, but this is not necessary. This snack is stored for 3-4 months and I do not sterilize it.

In this recipe, you can cook and green tomatoes, too, it turns out incredibly tasty!

  Dried tomatoes according to an Italian recipe

Italian wonder, which will surprise the most fastidious gourmets. Sun-dried tomatoes are great "friends" with salads, meat, fish, pasta and pizza. And just to put such a treat on a piece of white bread is a delight.

Ingredients:

• Tomatoes - 2 kg.
• Salt, pepper - to taste
• Olive oil - 150-200ml.
• Oregano - to taste
• Basil - to taste

Cooking technology:

1. To make this culinary masterpiece, you need to choose dense, fleshy, not overripe tomatoes. Choose less juicy varieties. For such a billet a great variety of cream. I make large fruits that do not fit into the jar, or are not very beautiful in shape. Tomatoes should not be spoiled, banged, and of course without a sour smell. Wash and give time to dry from moisture.

2. If you have large fruits, cut them into four parts, if small into two.

3. Cut the stalks and remove the “inside” of the core with the seeds, because tomatoes are far longer with it and have a slightly different taste.

The core can be used in the preparation of adzhika, tomato soup and other dishes.

5. We will be drying in the oven, so we need to prepare a baking sheet, cover it with baking paper and carefully lay out in one layer, tightly to each other, our tomatoes.

6. Heat the oven to 60-100 ° C degrees and send our slices. They will wilt out 4-6 hours depending on the size. The larger the slice, the longer it will be cooking.

7. Monitor the condition of the dried fruit and, if necessary, adjust the temperature so that it does not burn.

To quickly evaporate moisture, slightly open the oven door

8. Ready-made tomatoes are slightly wet and bend with ease, in no case should they break, then they are over-dried. When the fruits are ready, we take out and give them time to cool completely. As we see, they have significantly decreased in size, this is the way it should be.

9. Shift dried slices in a container sprinkle with pepper, oregano and basil. A sprig of fresh rosemary blends very well, but was not in the nearest stores and I used purchased dried herbs. You can also chop the garlic as desired. Stir so that the spices are well distributed and shift to a clean jar. The jar can not be sterilized, but I'm cautious and rinse with boiling water.

10. Tomatoes must be tightly tamped and ensured that their oil completely covers, otherwise during prolonged storage they may deteriorate and all the work will be in vain.

11. Then we twist the lid and put away the jar of delicacy in the fridge (no need to roll up). In a week they can be eaten. During this time, dried tomatoes are thoroughly saturated with spices and butter. The longer they will infuse, the tastier they will be. You can keep such a delicacy in the refrigerator all winter, but not longer than 6 months.

Important! Be sure to get the cans clean with a fork, otherwise they will become moldy.

The blank is obtained simply by a CHIC, although a lot of fruits are consumed, and the jar comes out small, but it's worth it, believe me!

And you will cook dried tomatoes, write below in the comments?

  Preparation of tomato with onions: tasty and fast

Such a blank is loved by everyone and is always desired on every table. Tomatoes are moderately spicy, saturated with spices and onion aroma. They are excellent with second courses and always disappear first from the table. Try to make the preservation of this recipe and I'm just sure that this recipe will become a favorite for all subsequent years ...

Required (based on 700 grams. Bank):

• Tomatoes - 600 gr.
• Onion - 1 small head
• Peas - 5 pcs.
• Bay leaf
• Apple vinegar - 1 tbsp

Marinade (for 1 liter of water):

• salt - 1.5 tbsp. spoons
• sugar - 2 tbsp. spoons

Cooking technology:

1. First of all, we need to rinse and sterilize the banks. Then pick the tomatoes, they should not be large, rather elastic, whole, without any damage. We wash our red fruits and give time to glass the water. We clean the onions from the husk, rinse under running water and cut into rings, half rings or slices as you like.

2. Put the pan on the stove with water. Recently, I have been heating up with an electric kettle, it's faster and more convenient for me. We put the vegetables on the sterilized jars, but not under the neck - we need to leave room for onions.

3. Fill the banks with boiling water, cover with lids (sterile) and leave for 10 minutes.

Banks put on a wooden plank, reinsured so that they do not crack

4. After time, pour the water from the cans into the pan and send it to the fire. After boiling add the specified amount of salt and sugar, stir until dissolved. Brine boil for 5 minutes.

5. In the meantime, we put onions on the banks, put peppercorns and one bay leaf each. Pour 1 tablespoon of apple cider vinegar into each jar.

Apple cider vinegar - wholesome, and marinated, quite a bit

6. Fill the filled jars with boiling marinade, twist the lids, turn over and cover with a warm blanket for a day. This preservation is perfectly stored in the apartment at room temperature.

Successful to you preparations!

  Close the tomatoes with carrot tops (recipe without sterilization in 1 liter jar)

This recipe has gained tremendous popularity and for good reason! Tomatoes come out just delicious, and brine extraordinary taste. It would seem that ordinary carrot tops, which are all thrown away or given away to be devoured by domestic animals. But in the workpiece, it works wonders, making a winter twist - a magic taste ...

Ingredients:

Cooking method:

1. Prepare tomatoes and herbs for preservation, thoroughly wash and give time to drain. Peel the garlic.

2. At the bottom of a clean and sterilized jars put pepper peas, one clove, chopped cloves of garlic. That yes, we send umbrellas of dill, 7-8 branches of carrot tops. Next, we thoroughly tamp all greens, you can use a small ladle. Optionally add a little hot pepper.

3. Fruits do not have to be red, it is possible to close and not yet ripened - pink, brown. So that when pouring cans with boiling water, the peel on the tomatoes does not burst and cracked, in the place of attachment of the stem you need to make several punctures with a toothpick or skewer. Fill the jar to the top and top with a sprig of carrot tops.

4. Fill all cans with boiling water on the very neck, cover with a metal lid and leave for 15-20 minutes. During this time, the vegetables are steamed well.

6. After the indicated time we pour the infused water into the pan, in which the marinade will be prepared. There are marks on the pan, according to them I’m guided by how many liters of liquid turned out. Accordingly, the calculation will be made on the basis of this amount, how much salt and sugar is needed to prepare the brine.

7. Add a little more water, as the tomatoes were still in boiling water, soaking up some of the water. Fall asleep in the pot a measured amount of salt and sugar.

8. When the water boils, add citric acid, mix well and turn off the stove. Then we start pouring the boiling marinade into the prepared jars, then we close the lid, either screw or under the seamer.

9. Turn the cans upside down to the top and wrap a warm blanket or an old jacket. Leave in this position, our blanks to cool.

Then send to the cellar or pantry to wait for their high point.

  Tomatoes with cucumbers for the winter - the recipe fingers you will lick

I like this variant of the workpiece very much. He opened the jar, and on the table and crispy cucumbers, and juicy tomatoes flaunt on a platter. The mix turns out above all praise!

Ingredients (3-liter jar):

• Tomatoes
• Cucumbers
• Carrot
• Salt - 4 tbsp. spoons (no slide)
• Sugar - 3 tbsp. spoons (with slide)
• Vinegar - 8 dessert spoons
• Garlic - 3-4 cloves
• Black pepper peas - 10 pcs.
• Allspice black pepper - 5 pcs.
• Bay leaf - 3-4 pcs.
• Carnation - 4 pcs.

Cooking process:

1. Banks with vegetables, I do not sterilize. Therefore, it is necessary to rinse the empty container well and calcine in the oven for 15 minutes.

Banks, we will surely load them into a cold oven, but if they are put in a hot oven, they will crack.

2. At the bottom of each can put an umbrella of dill, then cucumbers and tomatoes. I do not indicate the exact amount of vegetables, since everything depends on the size of the fruits and your preferences, as well as availability. For example, my cucumbers turned out to be smaller than tomatoes, so the last ones in my assortment will dominate.

3. In each tomato, near the stem, we make punctures with a toothpick. Puncture should be deep, half, and even the entire length of the fetus. If the punctures are not deep, then the effect will not be - verified! If you are not confused by a couple of “wounded” (bursting) vegetables in a jar, you can save time and not perforate the fruit.

4. Tightly place the vegetables in the jar, leaving a little space for seasoning.

5. Send the pot of water to the stove and wait for it to boil. Then we pour the boiling water into cans filled with mixed vegetables and cover with metal lids. According to the recipe, leave for 20 minutes. I, however, wait until the water cools down so that the jar can be picked up and not burned. Then we put on a capron lid with holes and pour the infused water back into the pan.

6. When the water starts to boil, add salt and sugar, mix well. As I do not have a cellar, I keep the preservation in the pantry, so I have a rich brine. If your roll-in is stored in the cellar, then you can reduce it by 1 spoon (salt 3 spoons, sugar -2).

7. While the marinade is boiling, at this time we pour into the jar all the spices and 3 wheels of the carrot. Optionally, you can add a little horseradish and bitter pepper, but I did not have either one or the other.

8. Marinade boiled, now add 1 dessert spoon of vinegar essence 70% to the 3-liter jar and pour the boiling marinade over the filled jars, to the very neck. If your home has only vinegar 9%, then add 8 dessert spoons. Close the lid and hermetically roll the key.

9. Turn the jars upside down and cover with a warm blanket before cooling. Often in this position, they are a day, and then we remove to a far corner, where our platter is waiting for its time.

Conservation is ready!

Sliced ​​tomatoes in slices with onions, as fresh!

A very simple recipe for conservation. In winter, he opened a jar, put the contents into a salad bowl, added vegetable oil and got an amazing salad. I am stocking up with such a blank thoroughly and advise you ...

• Tomatoes
• Salt - 1 teaspoon with a hill
• Sugar - 1 teaspoon with a hill
• Onions - 1 medium head
• Pepper - 5-8 pcs.

Cooking method:

1. For this preservation you need to choose dense, fleshy varieties. I really like the cream. Cut it in half, if you have big fruits, then you need 4 pieces. Onion cut into large half rings.

2. In a clean jar at the bottom lay onions, then slices of tomatoes cut down. I fill as many cans as will fit in the pot in which we will be sterilized.

3. Add salt, sugar, pepper and cover with lids.

4. We cover the bottom of the pan with a napkin, put our blanks in it. Fill with water on the hanger cans and send to the stove. As soon as the water boils, turn down the fire a little and mark forty minutes.

The recipe is simple, but so delicious in winter!

  Marinated tomatoes with grapes for the winter without vinegar

Ingredients:

• Cherry - 0.5 kg
• Grapes - 150 gr.
• Sugar - 1 hour lodges.
• Salt -1 hour lodges.
• Garlic - 2 teeth
• Currant leaf - 2 pcs.
• Cherry leaves - 1 pc.
• Black pepper peas - 2 pcs.
• Hot pepper - 10 gr. (optional)
• Dill umbrella - 1 pc.

Cooking:

1. Prepare cherries and grapes for canning. We select whole, dense tomatoes and wash well in water. My grapes are clusters, then remove from the brush. If spoiled berries come across we discard them. Also carefully wash the greens that we will use.

2. At the bottom of a sterile jar put an umbrella of dill, peppercorns, hot pepper, garlic.

4. Boil water and fill our billet with boiling water. Cover with a lid and leave to infuse for 15 minutes. Next, pour the water back into the pan (I already wrote above that a plastic lid with holes is very convenient for these purposes). We cover the jars with lids and put a clean towel on top so that they do not get cold while we are preparing the marinade.

5. We send the pot to the fire, pour in a little more water, as the cherry with the grapes absorbed a little. Bring to a boil and add a teaspoon of salt and sugar. Stir. When the marinade is boiling, pour it into the jar directly boiling. Hermetically close the lid and wrap a warm rug, be sure to turn the lid down.

This is the beauty that came out here, and it’s still very cool that you don’t need to add vinegar at all!

  Canned tomatoes in our own juice for the best recipe

This recipe is not only very tasty, but also very convenient. Tomatoes are served in a salad bowl on the table, and the juice is used in the preparation of sauces, dressing and even borscht. And you can just take it and drink it, because it is very tasty, which is most often done in our family. The recipe is very simple, done by sterilization. And he also attracted me by not adding vinegar to the preservation.

Ingredients:

• Tomatoes grade cream on the jar
• Allspice with 4 peas in each jar
• Juicy varieties of tomatoes for pouring
• Allspice

At 1 liter fill

• Salt -1 st.l
• Sugar - 2 tbsp.

Cooking:

1. Put tomatoes in a clean jar, which have been washed and dried beforehand. Empty cans should not be sterilized. Fruits need to choose dense, not overripe.

2. Now we need to make tomato juice. Here, just the same, you need to use juicy varieties. Cut the slices through a blender, meat grinder or juicer. I am impressed by the second option, as we get rid of seeds and peel. Next, you need to measure the volume of juice. We need about 2 liters of juice for 3 liter jars. Put the juice on the fire, bring to a boil. Remove the foam and add 2 tablespoons of salt and 4 tablespoons of sugar (because we have 2 liters of tomato juice). Give time to boil well.

3. Pour hot juice in jars and add 4 peas allspice in each jar, cover with a lid. We put in a saucepan and fill it with water on the hanger.

Important! Put a napkin or a towel at the bottom of the pan so that the pot does not burst.

We send our blanks to the fire and let the water boil, sterilize 15-20 minutes from the moment of boiling.

The billet is ready! In winter, we will enjoy the gifts of summer!

  A simple and favorite recipe for sweet tomatoes per liter jar

Good luck!

  Marinated Tomatoes with Raspberry Leaves

I rewrote this version of canning from my mom's culinary notebook, and if I am not mistaken, she found it in a magazine. The recipe exceeded all our expectations, the tomatoes come out delicious. As well as another plus - raspberry leaves contain acetylsalicylic acid, which does not allow conservation to ferment, betraying in turn the tomatoes a special taste.

Ingredients: (per 3 liter jar)

• Tomatoes - 1.5 kg
• Salt - 2 tbsp. spoon
• Sugar - 5 tbsp. spoon
• Acetic essence of 70% - 1 tbsp. spoons
• Raspberry leaves - 3-4 pcs.
• Peppermint - 4 pcs.
• Laurel - 2 pcs.

Cooking process:

1. Put a raspberry branch on the bottom of the jar, then fill the bottle with prepared tomatoes. I indicated their quantity in the ingredients as approximate, since everything depends on the size of the fruit. Banks do not need to be sterilized.

2. Put a pot of water on the stove when the water boils - pour boiling water on our blanks for 40 minutes. Cover with lids, which are previously held in boiling water. When the bottle has cooled down and can be picked up by hand, pour the water using a plastic lid with holes back into the pan.

3. When the water starts to boil, add salt, sugar, bay leaf and peppercorns. When we boil a little, we pour them into the cans, trying to put pepper and bay leaf into each. Pour into each bottle of a tablespoon of vinegar essence.

4. Cork a metal lid and turn it upside down to the top. Wrap and leave until the preservation is completely cool. It takes about a day.

Winter harvesting is perfectly stored in a cool place, not necessarily in the cellar!

  Green tomatoes for the winter (recipe with step by step description)

The appetizer comes out very tasty, which until the end of winter disappears at the speed of sound. Green fruits of cold salting are obtained as barrel, only you need to adhere to the required proportions. The recipe is very simple, does not require sterilization.

Ingredients:

• Green tomatoes
• Dill umbrella - 2-3 pcs.
• Horseradish leaves - 3 pcs.
• Cherry leaves - 2 pcs.
• Currant leaves - 2 pcs.
• Garlic - 10 cloves
• Peas - 7-10 pcs.

• Water - 1.5 liters
• Salt - 2.5 st. spoons
• Sugar - 1.5 tbsp. spoons
• Mustard - 1.5 tbsp. spoon

Cooking:

1. Put dill umbrellas, horseradish leaves, cherries and currants at the bottom of a clean jar. Cut the garlic into plates and also send it to the bank, but not all, but half of the total. That also add pepper peas.

2. Tomatoes are best to take slightly brown, they are tastier, but the red fruits in this recipe are very tasty. On each we make an incision crosswise, or along, but deep.

3. Fill the bank. If our green "friend" doesn't fit, cut it in half.

3. When the green tomatoes fill the jar to 1/3 - put another piece of horseradish, then fill the glass container to the top and pour the remaining garlic.

Important! Do not feel sorry for the leaves of horseradish, because they make the fruit elastic and tasty

4. Now it’s time to cook the marinade.

Important! Use purified water (I buy in the store) or spring water. From the tap is better not to use, because it is chlorinated and the tomatoes are not tasty.

Pour 1.5 liters of water (cold) into a deep container, add salt, sugar, mustard and mix everything thoroughly until dissolved.

5. Fill with brine green vegetables on the neck of a jar. It is very important that he covers the tomatoes completely. Close the nylon cover and remove in a cold place - the cellar or refrigerator. After 1 -1.5 they can be eaten. This snack is stored throughout the year.

The brine will immediately be muddy, but over time, the "murk" will settle and it will brighten, and you will eat an amazing snack.

  The best recipe for preserving chili ketchup

Those who love this little recipe are in high esteem. Tomatoes are spicy, spicy-sweet. This appetizer will be a chic addition to a side dish, as well as awesome tasty with grilled meat on the fire.

Ingredients Required:

• Tomatoes - 2 kg
• Salt - 2 tbsp. spoons
• Sugar - 1 cup
• Vinegar 9% - 1 cup
• Water - 7 tbsp.
• Chile ketchup - 8 tbsp. lie
• Garlic - 10-12 cloves
• Pepper black peas and fragrant 20 pcs.
• Bay leaves - 4 pcs.
• Hot red pepper - at will and taste
• Currant leaves - 3 pcs.
• Cherry leaves - 3 pcs.
• Dill umbrella - 1 pc.

Cooking process:

1. Pour into the pan the water in which we will prepare the marinade. Add the required amount in the list of ingredients of salt, sugar, ketchup and vinegar. Sent to the stove and let boil.

2. Then sterilize the glass container in any way convenient for you.

3. We select tomatoes without flaws. In each, where the attachment of the tail do puncture skewer or toothpick. That during sterilization of preparations, tomatoes did not burst.

4. Put dill and leaves on the bottom of the jar, add garlic, black peppercorns and allspice, as well as some bitter pepper. Lay the tomatoes in a jar and pour the marinade. We seal hermetically with metal caps using a sealing key.

5. We take a large saucepan to fit in it. Covering the bottom with a towel or napkin. We send there the filled cans. Fill the “hanger” with water and boil for 10 minutes. Next, turn over, put the lid on the towel down and wrap until completely cooled.

Conservation for the winter is ready!

  We prepare tomatoes for the winter with citric acid in 3-liter jars

This is a simple and quick recipe for tomatoes. They are unreal tasty. Everything is eaten and immediately washed down with brine, because it is also excellent. This recipe in our family in a special honor. Yes, not only in the family, but also in our environment, who tried this yummy. And who can not eat vinegar, so generally a find, because it is replaced by citric acid.

The list of required ingredients (based on a 3-liter jar):

• Tomatoes - 1.5
• Sugar - 5 tbsp. lie
• Salt - 2 tbsp. lie
• Citric acid - 1 teaspoon with a hill
• Carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• Dill umbrella
• Garlic - 3-4 pieces
• Bitter pepper if desired
• Allspice -4 pcs.
• Peppercorns - 5-6 pcs.
• Carnation - 2-3 pcs.
• Bay leaf - 2 pcs.

Cooking method:

1. Before harvesting, as usual we prepare the tomatoes - we select small whole fruits, without damages of about the same size. Peel carrots. Peppers are cleaned of seeds and stalks and washed along with carrots and tomatoes. Carefully soda my jars and sterilize in a convenient way for you, whether it is an oven, microwave or steam (above the kettle / pan + colander or double boiler).

2. At the bottom of each bottle we place an umbrella of dill, garlic, bay leaf, cloves, allspice and peas. If you wish, you can add hot pepper, currant leaves, a sprig of parsley.

3. We put tomatoes in banks. Unforgettable to poke a deeper with a toothpick or needle.

4. Add carrot slices or sticks with strips of sweet pepper.

4. Fill tomatoes with boiling water and leave for 15-20 minutes. I put water on brine on the stove. When the water boils add salt, sugar and citric acid, give time to boil a little. Drain the water from the cans and add brine.

5. We roll the lids on the cans and put them in a far corner so as not to interfere. Wrap a warm blanket until the preservation is completely cool. Then remove the cellar.

We enjoy fragrant tomatoes in winter!

  Video on how to close the most delicious "tomatoes in the snow" with garlic

Another hit billets from tomato! Delicious sweet-spicy tomatoes will not leave anyone indifferent, they are eaten first! And if the guests arrived, get ready to share the recipe.

Ingredients for 1 liter jar:

• Tomatoes - 500-600 gr .;
• Garlic - 1 teaspoon (can be with a slide);
• Sweet peas (optional) - 2 pcs .;
• Mustard seeds (optional) - 0.5 tsp;
• Vinegar 70% - 0.5 tsp.

Marinade to one liter of water   (about 400-500 ml of marinade per liter jar):

• Sugar - 3 tbsp. spoons;
• Salt - 1 tbsp. spoon.

Surprise your family with a delicious billet in winter!

  The most delicious tomato recipe in tomato juice without vinegar and sterilization

Uncomplicated cooking recipe, amazing taste of tomato. Tomato juice can be used in cooking. The recipe has been tested for decades.

Ingredients for 5 cans 1.5 liters:

• Tomatoes - 5 kg.
• Tomato juice - 3.5 l.
• Salt - to taste

Cooking method:

1. In the finished boiling tomato juice, finish to taste the salt and mix well.

And you can not salt it at all, it is according to your desire.

2. Cover with boiling water.

3. Tomatoes are laid out on the banks. Fill with boiling water, close the lids and leave for 10 minutes.

4. We put on the jar a plastic cover with holes and drain the water.

5. Fill jars of boiling tomato juice to the top so that the tomatoes are completely submerged. Cover with a metal lid.

6. The key twist the cap.

In winter, enjoy the gifts of summer!

  Delicious recipe for preserving cherry tomatoes

Cherry is a very tasty and beautiful fruit. Preparation of these mini-tomatoes, will be a bright decoration of the table. And ardent lovers of pickles will appreciate this recipe.

Ingredients:

• Cherry tomatoes - 500-600 gr.
• Onions - 1 small head
• Dill umbrella - 1 pc.
• Parsley - 4-5 sprigs
• Horseradish Sheet - 1/2 Piece
• Peppermint - 8 pcs.
• Bay leaves - 1 pc.

Marinade on 1 liter jar:

• Sugar - 2 tbsp. spoons
• Salt - 1 tbsp. spoon (no slides)
• Vinegar 9% - 1 tsp

Cooking method:

1. Put spices on the bottom of clean sterilized jars: parsley, dill umbrella, onion cut into rings 0.5 cm wide, bay leaf, peppercorns and horseradish leaf. Then fill with cherry tomatoes.

2. Fill the tomatoes with boiled water and leave for 15 - 30 minutes.

3. While our mini-tomatoes are in boiling water, we need to prepare a pickle. Pour into a saucepan 1 liter of water. Add sugar and salt, then send the pan to the stove and bring the marinade to a boil.

4. Drain the water from a liter jar with a nylon cap with holes. Next, pour a teaspoon of vinegar directly into the jar.

5. Pour boiling brine over the neck of the jar so that it covers the entire mini-fruit (cherry).

6. Seal the metal lid. Wrapped up. When the jar cools we remove in a cool place. But I have them stored at room temperature wonderfully!

At this, my selection came to an end. I hope that you like it and you will find for yourself the most delicious ideas blanks! Who will delight you and your family in the cold season! After all, as my grandmother used to say: “Winter will ask, what did you do in the summer?”

For comments and repost articles in the social. network special thanks.

And I wish you all the workpiece you have turned out well!

Tomatoes for this recipe are very fragrant. Yes, and they look interesting both in the bank and on the table.

Ingredients:

Cooking:

1. At each tomato on the side of the stem with a sharp knife make a shallow recess and attach a small clove of garlic. Stuffed tomatoes spread in sterilized jars, add spices.
2. Separately, boil water with salt and sugar, pour marinade tomatoes, let stand for a while. Then pour the marinade into a saucepan, bring to a boil, add vinegar and refill the tomatoes, cover and roll.

Homemade tomato sauce for the winter - the best recipes

We all so eagerly awaited the appearance of the first red tomatoes in our greenhouses, and now there is so much harvest that the question “Where to put them all?” Is becoming ever more relevant. In our article we will offer several recipes for delicious homemade tomato sauce.

To make this sauce, you will need: 2 kg of tomatoes, 4 large garlic cloves, 1 large onion, 1 glass of red wine, dried basil and oregano, salt, freshly ground black pepper, olive oil.

Wash the tomatoes thoroughly, then pour over boiling water to easily peel. Pour olive oil into a deep pan (so that the bottom is completely covered with it) and add chopped onion and garlic. After 10 minutes, add the tomato flesh and simmer over low heat. After another 10 minutes, pour the wine into the pan and pour in some oregano and basil, stir the tomato mass and do not forget to salt and pepper it. Remove the sauce from the heat as soon as the tomatoes absorb the taste of the wine. Let the sauce cool and roll into pre-sterilized jars.

To make a hot sauce, you will need: 3 kg of tomatoes, 2 large onions, 4 cloves of garlic, 2 g of mustard powder, 10 peas of allspice, 150 g of sugar, 1 tbsp. vinegar.

As in the previous recipe, first clean the tomatoes from the skin by pouring boiling water over them. Then put the pulp in the pan, add the chopped onion and garlic. Simmer the sauce on low heat until its amount is halved. Then add sugar, vinegar, mustard powder and allspice. Then mix everything thoroughly and cook for another 10 minutes.

Remove the sauce from the heat, cool and place in sterilized jars, roll up.

To prepare a sauce with a very unusual taste, you will need: 5 kg of tomatoes, 500 g of horseradish root, 400 g of garlic, salt.

Wash the tomatoes thoroughly and traditionally pour boiling water over to remove the skin. Then it will be necessary to grind it to the state of a gruel with a blender or to twist through a meat grinder. In this case, the second option is even better. Chop horseradish and garlic in the same way.

Simmer the tomatoes in a deep saucepan over low heat. After 20-30 minutes, add garlic to them. Cook another 15 minutes, put the horseradish. After another 15 minutes, remove the sauce from the heat and allow to cool, then roll up in pre-sterilized jars.

To make this popular and all your favorite sauce, you will need: 2 kg of tomatoes, 4 bell peppers, 5 cloves of garlic, a bunch of basil, 1 cup of sugar, and salt.

Tomatoes and peppers, wash and pour boiling water to remove the skin. Pepper from the core. Chop vegetables randomly and place in a deep pan. Simmer over low heat, and after 20 minutes, add chopped garlic, finely chopped basil, salt and sugar. Stir the sauce and keep on the fire until it thickens. Then roll up.

To prepare the sauce with all known name, you will need: 2.5 kg of tomatoes, 2 kg of carrots, 1 kg of sweet pepper, 1 kg of apples, 300 g of garlic, 250 ml of vegetable oil, salt, sugar and pepper to taste.

Dip the tomatoes and pepper with boiling water and mince. Do the same with carrots and apples. First of all, place the pepper and tomatoes in a deep pan with vegetable oil on the bottom. After half an hour of cooking, add apples, carrots and chopped garlic. Boil the mixture for another half hour and add salt, pepper and sugar, if necessary, add vegetable oil.

Hold the mixture on the fire for another 20 minutes, then cool and roll into sterilized jars.

In our article we shared the best recipes of delicious homemade tomato sauce. And what are the secrets of processing tomatoes known to you?

Canned tomatoes in their own juice can be used to prepare various sauces, add to soup.

You will need: 7 kg of tomatoes, lemon juice, salt and water.

Cooking Boil water in a large saucepan. Snip each tomato in a cross-shaped cross of the stem. Cook the tomatoes in small portions for 1-2 minutes and cool. Peel the tomatoes and slice into large pieces. Fold in sterilized jars, add salt and lemon juice (1 liter jar of 1 tsp). Gently pour boiling water into the jars, leaving 1-2 cm to the edge, cover with lids, sterilize for 45 minutes and roll up. Store jars of tomatoes in a cool dark place.

Small sweet tomatoes are a great snack on a festive table.

You will need: 2 cups apple cider vinegar, 2 cups water, 1/4 cups salt, 1/4 cups sugar, 1 kg cherry tomatoes, a bunch of fresh dill, 4 cloves of garlic, 1/2 tsp. red pepper, 1/2 tsp mustard seed.

Cooking   In a saucepan, bring vinegar, water, salt and sugar to a boil. Cook the mixture over low heat, stirring until the sugar and salt dissolve. Then cool to room temperature. Put tomatoes, dill, chopped garlic, red pepper and mustard seeds in sterilized jars. Fill with chilled marinade, cover and refrigerate.

This preparation turns out very fragrant, appetizing, tomatoes do not lose their shape and color.

You will need: 2 kg of tomatoes, 10 cloves of garlic, 2 pcs. bay leaf, 3 whole peas allspice and black pepper, dill and parsley, 2 tbsp. salt, 5 tbsp. sugar, 1 tsp citric acid, 2 liters of water.

Cooking   Cut the garlic into plates. In each tomato, make a small cut in the area of ​​the stem and fill with garlic slices. In a saucepan, boil 2 liters of water or a little more (based on a three-liter jar). At the bottom of a sterilized jar, place the spices, stuffed tomatoes, and sprigs of fresh greens. Gently fill the tomatoes with boiling water just below the neck and leave it for 15 minutes. Then pour the water back into the pan, add salt, sugar, bring to a boil and simmer for 2-3 minutes. Straight into the jar, pour in citric acid, pour the tomatoes with brine under the neck, close the lid and roll up.

This sauce is especially good with meat dishes.

You will need: 5 kg ripe tomatoes (about 25 tomatoes), 3 tbsp. sugar, 4 tbsp. salt, 1 tbsp. Balsamic vinegar, 1 tsp. ground black pepper, 2 bunches of basil, other fresh herbs (oregano, thyme, parsley) to taste, 6 tbsp. lemon juice.

Cooking Peel tomatoes, cut into pieces and put in small batches in a food processor, chop. Then pour everything into the pan. Add sugar, salt, vinegar and pepper. Bring the mixture to a boil and simmer for 1-1.5 hours, stirring occasionally, to the desired consistency of the sauce. Remove from heat, add chopped fresh herbs. In each prepared jar pour 1 tbsp. lemon juice, put the sauce, close the lid and roll up.

Spicy bright tomato jam is a good addition to chips, crackers and even sandwiches.

You will need: 1 kg of very ripe tomatoes, 3/4 cup of sugar, 2 tbsp. apple cider vinegar, 1 tbsp. fresh grated ginger, 1/4 tsp. ground cinnamon, 1/8 tsp ground cloves, 1 tsp salt, 1/2 tsp ground black pepper.

Cooking   Put all the ingredients in a saucepan and bring to a boil, stirring often, so that the mixture does not burn. Reduce heat and simmer, stirring slowly, until mixture thickens. Remove from heat, cool to room temperature and place in jars with lid. Store the jam in the fridge.

Usually tomatoes are dried in the sun, in the open air. However, there is a way to dry them at home. This method is not fast, but the result is very tasty.

You will need: 1-2 kg of fresh ripe tomatoes (cherry or cream), vegetable oil, peas, dried oregano, salt and sugar.

Cooking   Preheat oven to 90-100 ° C. Cover the baking sheet with parchment paper and sprinkle with salt and sugar. Wash tomatoes and dry well. Cut them in half, spread on a baking sheet and sprinkle with salt. Dry the tomatoes in the oven for 6-10 hours. They should significantly decrease in size and lose moisture. Put the ready-made dried tomatoes together with pepper and oregano into sterilized jars, cover with oil to completely cover the tomatoes. Store jars in a dark, cool and dry place. Check them in a week - if the layer of oil in the bank becomes smaller (tomatoes can absorb it), add more.

Home Ketchup Recipe

Ketchup is delicious to add to almost all dishes. And so next time not to buy it in the store, cook at home.

You will need: 1.5 kg fresh ripe tomatoes, 1/4 cup apple cider vinegar, 1/2 tsp. salt, 2.5 tsp honey, 1 tsp mustard, 1/4 tsp ground black pepper, 1/4 onion, 1 clove of garlic.

Cooking Put all the ingredients in a saucepan, bring to a boil and boil on low heat for 30-60 minutes. Then remove from heat and mash with a potato masher. Allow the ketchup to cool, and then blend the blender to the desired consistency. Store ketchup in a refrigerator in an airtight container or jar.

As you can see, in order to prepare tomatoes for the winter, you will not need much trouble, but in a cold winter, carefully prepared and tasty contents of the cans will become a real greeting for your family from the warm summer.

Actually - what to do with the crop collected in the country or the idea of ​​homework for the extension of the summer. Of course, canned tomatoes for the winter in banks is a good way to preserve the summer harvest of vegetables.

Tomatoes to taste are combined with many products, spices and spices, and the presented recipes will help you choose the most delicious recipe for canning tomatoes for the winter.

Canned tomatoes for the winter. Preparation of very tasty and sweet tomatoes

How nice in the winter to open a jar of tomatoes. With meat - the most it. Sweet tomatoes for the winter make it easy.

The composition of the 3-liter jar:

Tomatoes - 2-2.5 kg
  Salt - 2 tbsp. l
  Sugar - 3 tbsp. l
  Vinegar 9% - 3 tbsp. l
  Celery green - to taste
  Bay leaf - 2 pcs.
  Pepper Sweet Peas - 2-3 pcs.
  Black pepper peas - 5-7 pcs.
  Sweet pepper - 1 pc.
  Onions - 1 pc.
  Garlic - 3-4 cloves
  Bitter pepper - to taste

Cooking:

  My tomatoes, we select the fruits of medium size. Prepare spices, dill, sweet peppers, onions, celery, garlic.

Tomato preservation step by step

We put peppercorns, sweet peas, bay leaves, greens, garlic, onions and peppers on the bottom of the jar.

  Fill a jar of tomatoes.

  Fill with boiling water and let cool slightly. Drain the water into the pot. Add to the 3-liter jar 2 tablespoons of salt and 3 tablespoons of sugar. Boil and pour the marinade jars, not forgetting to add 0.5 glasses of vinegar (3 tablespoons).

  After the jars are filled with marinade, we roll the lids with a seamer. We wrap and put the sweet tomatoes cool a little. Enjoy your meal!

Preservation of tomatoes for the winter. Recipe for 1 liter jar

The composition of a 1 liter jar:
  tomatoes - 1 kg
  bay leaf - 3 pcs.
  salt - 1 tbsp. l
  black pepper peas - 5 pcs.
  drinking water - 1 l
  garlic - 3 slices
  greens to taste

Cooking:

  Choose small tomatoes. Tomatoes need to be well washed and choose about the same size without defects if possible.

Next, prepare the brine. In the pot pour a liter of water. When the water boils, add spices and salt, herbs to taste. The pickle should boil for 5-7 minutes. Then you can pour it into the banks.
  We take pre-sterilized jars and lids.

  We spread on the bottom of the jar the peeled three cloves of garlic and bay leaf. After that, add the tomatoes in the jar as much as fit in the jar. And top with the resulting brine. Optionally, you can add one teaspoon of vinegar (70% solution).

  Then the banks roll up and turn upside down. So you need to leave for the night.
  It is possible to store both in the refrigerator, and in a usual case. Successful to you preparations. Enjoy your meal!

Canned tomatoes for the winter. Delicious recipe with red currants

The composition of the two 1.5 liter jars:
  Tomatoes - 2 kg
  Red currant - 150 gr (on the twigs)
  Currant leaves - 4 pcs.
  Dill, umbrella - 2 pcs.
  Carnation - 4 pcs.
  Sweet Peas - 6 pcs.
  Black peas - 6 pcs.
  Garlic - 2 slices
  Bay leaves - 4 pcs.
  Sugar - 3.5 tbsp. l
  Salt - 2 tbsp. l
  Vinegar 9% - 2 tsp.
  Water - 1.5 L

Cooking:

  Wash tomatoes in cold water. Wash red currant sprigs in cold water.
  Sterilize cans and iron lids. Rinse the leaves of currant, dill, bay leaf. Garlic peel.

  Put black pepper, allspice, cloves, bay leaf, dill umbrellas and black currant leaves on the bottom of the sterilized cans.

  Fill a jar with tomatoes, between them are currant twigs.

Boil the water and pour tomatoes with boiling water, close the lids. Leave for 5 minutes.

  Drain the water from the cans. For the marinade, add salt, sugar to the merged water, bring to the boil. Pour marinade into jars.

  Add 1 tsp. 9% vinegar, roll up the jars, turn over and wrap.

Enjoy your meal!

Marinated green tomatoes with mustard

An easy and quick recipe for pickled green tomatoes.
  Composition:
  green / dairy / brown tomatoes - 1 kg
  sugar - 3 tbsp. l
  salt - 1 tsp.
  black pepper and red - 0.5 tsp.
  Coriander - 1 tsp.
  mustard - 1 tsp.
  garlic - from 2 to 5 cloves
  Vinegar 9% - 50 ml
  vegetable oil - 50 ml
  greenery

Cooking:

  Choose not too large in size, green, brown or even dense red tomatoes. The most delicious are the so-called "dairy" tomatoes, which did not have time to get the red color, but they will not be sour, since they have already passed into the middle stage of maturity of the fruit.

  We wash the tomatoes, at the same time carefully sorting, throwing away all that did not fit.

Now, the remaining tomatoes must be cut into even quarters or 6-8 parts, if the tomato is too large.

  Pour salt and sugar in a bowl with tomatoes. Mix the tomatoes in the sugar-salt mixture and wait a little until all the crystals dissolve.

  Season tomatoes with spices, in our case, hot red pepper and freshly ground black fragrant and ground coriander. Choose a set of spices / spices at their discretion.

  Add to tomatoes the most intriguing ingredient - spicy mustard. It will perfectly complement all spicy ingredients with its burning taste, refresh the dish and make it spicier. Mix.

  Squeeze the garlic, mix again.

  Add any fresh greens. Mix with greens.

  Pour the vinegar and oil into the tomato mass, mix finally.

  Put green tomatoes under pressure for a day and leave in the kitchen. Then shipped to the fridge with marinade in a jar.

Enjoy your meal!

Tomatoes for the winter in their own juice

Composition for 3 pcs. 700 g cans:
  Tomatoes saucepan 2.5 l chopped tomatoes
  3 tbsp. l salt
  2 tbsp. l Sahara

Cooking:

  Banks are well washed and sterilized in a pan with water or in a microwave. Put the washed wet jars for three to four minutes at full capacity.

  Next, wash the tomatoes well, preferably a small diameter and the same size.
  Putting tomatoes in jars.

  Cut the rest of the tomatoes into slices and set on medium heat.

  Boil tomatoes and boil for 7-10 minutes. From laying a tomato to boiling and the end of cooking will take about half an hour for a given volume.

  The resulting mass is filtered through a fine metal sieve.

  The resulting tomato juice set back on the fire boil, add salt and sugar. They can be added to taste, as someone loves tomatoes more sweetly, and someone on the contrary saltier.

  Tomatoes in cans are poured with the resulting juice and tightly closed with lids, which must also be boiled beforehand. Or roll up.

Initially, the recipe did not indicate the addition of vinegar, but in each jar we pour 1/3 tsp.

  Tomatoes are stored in the refrigerator. They are eaten very quickly, the juice goes great in soups, sauce and is tasty in itself, like tomatoes. Very tasty with fried potatoes or simply with bread. Enjoy your meal!

The recipe for a delicious billet: tomatoes for the winter in the snow with garlic

At the time of homemade blanks housewives handy recipe tomatoes with garlic "under the snow" for the winter. To taste, they resemble tomatoes in their own juice, because the taste of vinegar and garlic is not felt at all.

Composition:
  Tomatoes
  Brine (1.5 liters of water):
  100 g sugar
  1 tablespoon salt
  1 tablespoon of vinegar (essences)
  1 dessert spoon of garlic per 1.5 liter jar of tomatoes
  1 tablespoon garlic per 3-liter jar of tomatoes

Cooking:

  Jars and lids for pickled tomatoes with garlic are sterilized. Tomatoes are washed, laid out on clean banks, without any spices.

  Banks with tomatoes are filled with boiling water, covered with lids on top and cost 10 minutes. During this time, preparing garlic.

  Water from the cans is poured into a large saucepan, its volume needs to be measured and brine is made from it for tasty pickled tomatoes, adding sugar and salt. This marinade is boiled and then vinegar is added.

  Before you pour the tomatoes with boiling brine, grated garlic is put into the jars. The remains of garlic, which can no longer be rubbed, squeeze garlic press. In addition to garlic, no other spices are used.

  Tomatoes with garlic in this recipe pour boiling brine, spin with metal lids.

  Banks with tomatoes in garlic fill turn over. "Tomatoes in the snow" for the winter should be wrapped up to cool completely. Try it and you cook homemade “Tomatoes under the snow” with garlic in this recipe. Enjoy your meal!

Canned tomatoes for the winter with bell pepper

Tomatoes are very tasty and fragrant. Pickle drink quickly. 4 liters of water is enough to fill two 3-liter and one 2-liter cans.

The composition of one 3-liter jar:
  tomatoes
  2 sweet peppers
  bunch of dill (seeds)
  2-3 grains of bitter pepper
  1 pepper light
  1-2 cloves
  3-4 bay leaves
  5 cloves of garlic
  1 onion
  horseradish greens
  horseradish root
  3-4 cherry leaves
  4 liters of water:
  0.5 cup of salt
  1 cup of sugar
  1 cup of vinegar 9%

Cooking:

  All pledged ingredients wash well.

  Chop greens, peel the garlic and onions.

  Put greens, garlic and onion in sterile jars. Putting the tomatoes, place between them peeled and cut in half Bulgarian pepper.

  Banks pour boiling water. Let stand 30 minutes. Then drain the water. Bring to the boil again, adding salt and sugar. Gently pour vinegar.

  Hot pickle pour tomatoes and roll covers.
  Have a nice winter evening!

Canned tomatoes for the winter

Composition:
tomatoes - full cans
  salt - 3 tsp.
  sugar sand - 4 tbsp. l
  water - 1 l
  Vinegar 9% - 1 tsp.
  sweet peas - 1 pc.
  Carnation - 1 pc.

Cooking:

  We take selected tomatoes.

  Sterilize the banks. A metal cup with water, like water boiling, put the jar on the hanger and wait until it is fully warmed up. And so all the banks. As soon as they are ready, we start putting the tomatoes in the jars. A lid fill with boiling water.

  Tomatoes are laid completely, as far as possible tight. Now cook the boiling water. As soon as the water boils pour all the banks. When the turn comes to the last, the first can already be poured. In general, they should stand in boiling water for about 10 minutes.

  Now cook the pickle. The calculation goes to 1 liter. Pour water into the pan. When it is almost boiling, add sugar and salt. She will boil for a few minutes.

  Now spill the brine on the banks. Add the cloves and peppercorns, vinegar. And close the banks.
  At the exit we get very tasty tomatoes. Enjoy your meal!

Canned tomatoes for the winter, the most delicious recipe with grapes

The composition of one can (800-900 ml):
  Salt - 1 tbsp. l (no top)
  Sugar - 2 tbsp. l
  Apple cider vinegar 6% - 1 tbsp. l
  Garlic - 1-2 cloves
  Shallots - 1 pc.
  Grape leaf
  Grapes - 1 handful
  Bay leaves - 1 pc.
  Dill - a small bunch
  Sweet pepper - 0.5 pcs.
  Tomatoes - how many will fit in the jar

Cooking:

  At the bottom of a clean can put a sheet of grapes, cut garlic and onions. Then cut the pepper, you can add and spicy.

  We put bay leaf and dill.

  Then densely stack tomatoes. Put the kettle to boil, this is if you have not a lot of cans, if a lot, put the pan.

Fill with boiling water to the top of the jar and close the lid. Leave for 8-10 minutes.

  Then pour the water into the pan, put on fire. Add salt and sugar. In the banks, pour the vinegar and cover with a lid.

  When the pickle boils, pour the tomatoes a second time and roll up the lids, turn them upside down and let them cool.

  Enjoy your meal!

Pickled Lick Tomatoes

Not without reason is the so-called recipe - “Yum Fingers” tomatoes have absolutely exceptional taste and look very beautiful. This recipe will help you prepare the delicious pickled tomatoes. Having tried these tomatoes from the jar in the winter and the onion- fingers you will lick!

Composition on 5 cans with a capacity of 1 l:
  Red tomatoes - 2-3 kg
  Dill greens - 1 bunch
  Parsley - 1 bunch
  Garlic - 1 head
  Onion - 100-150 g
  Vegetable oil - 3 tbsp. l
  For the marinade (3 liters of water):
  Salt - 3 tbsp. l
  Sugar - 7 tbsp. l
Bay leaf - 2-3 pcs.
  Vinegar 9% - 1 cup
  Black pepper - 5-6 pcs.
  or allspice - 5-6 pcs.

Cooking:

  Wash the tomatoes thoroughly.

  Onions clean and cut into rings.

  Banks to steam over a boiling kettle or in the oven.

  Finely chop greens.

  Garlic peel, large cloves cut.

  Put chopped greens, garlic at the bottom, pour 3 tbsp. l vegetable oil.

  Then put the tomatoes and onion rings. Laying in layers.

  And so on until the entire bank is filled.


  Prepare marinade for tomatoes. 3 liters of water (about 3 three-liter cans): 3 tbsp. spoons of salt, 7 tbsp. spoons of sugar, allspice, bitter pepper, bay leaf.

  All boil, then pour 1 cup of 9% vinegar. Not very hot marinade (about 70-80 degrees) pour tomatoes in jars.

  Put for 15 minutes to sterilize. Then the banks roll up and turn to cool.

As a result, really, tomatoes turn out - “you will lick fingers”! Enjoy your meal!

Canned tomatoes for the winter in banks

The composition of a 2 liter jar:

tomatoes
  horseradish leaves
  currant leaves, cherry (for 2 liter jar - 3-4 pieces each)
  dill umbrella (for 2 liter jar - 2-3 pieces)
  garlic (for 2 liter jar - 5 cloves)
  cloves, peppercorns, allspice (per 2 liter jar of each type of seasoning 6-7 pieces)
  For brine to 1 liter of water:
  salt - 1.5 tablespoons
  sugar - 3 tablespoons
  acetic acid 70% - 1 tsp.
  On average, a 2-liter jar needs 1.2 liters of brine

Cooking:

  For the preparation of canned tomatoes we select medium-sized ripe fruits, but not overripe, so as not to fall apart during conservation. In addition to the tomato, you will need garlic and herbs - dill branches, leaves of cherry and currant and horseradish leaf.

  As well as cloves, peppercorns and allspice.
  Tomatoes thoroughly wash, pick up a toothpick. Banks and lids sterilized over steam.

  All seasonings and leaves are carefully washed, you can pour boiling water.
  Boil 2 pans: in one water, in another brine.

  We put greens, seasonings, tomatoes in sterilized jars, we try not to throw, but to fold them carefully. All stacked mixed layers. Cut the garlic in half.

  Tomatoes are not laid to the neck, leave a little space.

Fill with boiled water and incubate for about 5-7 minutes. At this time, prepare the brine: add sugar and salt to boiling water. We put spoons without a hill, but of course, sugar and salt from different manufacturers may be either sweeter or saltier (the smaller the saltier). Taste it. The brine should be more sweet than salty, but not cloying, a drop of salinity should be present in it.

  We drain the water from the cans (we do not use it for brine, only for the first bay). Pour brine, top with acetic acid. We twist, turn over for a short time.
  Taste tomato - amazing, moderately spicy, sweet and sour pleasant. The aroma of tomatoes give the leaves, by the way, the more of them, the better. And the pickle is just a song! The taste of cloves is not felt at all, in general, the aroma from all seasonings is magical! Good luck and enjoy your meal!

On a note
  Each tomato, before sending to the jar, it is recommended to poke a toothpick or a sterile needle in the area of ​​the stem. This is done to ensure that tomatoes are faster and better soaked in brine, and also to make tomatoes less likely to burst in water.

Tomatoes, canned with carrots and onions

Taste tomato turns sweet, and vegetables give them a special aroma. Vinegar in this recipe is very small, which is also important. In winter, tomatoes are eaten with pleasure, carrots and onions can be used in salads, and pouring also goes into business. The recipe is given for a 3 liter jar.

Ingredients instant salted tomatoes per 3 liter jar:
  Tomatoes
  Carrots - 2 pcs.
  Onion - 2 pcs.
  Garlic - 4 tooth.
  Bulgarian pepper - 1 pc.
  Sugar (pouring) - 3 tbsp. l
  Salt (pouring) - 1 tbsp. l
  Vinegar (9% pouring) - 1 tbsp. l
  Allspice
  Black pepper

Cooking:

  Cut carrots into strips or grate on a Korean grater.

Onions cut into rings or half rings. Vegetables pour boiling water and close the lid for 10 minutes. This is necessary to ensure that the carrots are well warmed and everything goes without explosions. Vodichku then you can use to fill. Cut the peppers into strips.

  Put spices in a clean jar, then carrots, onions and bell peppers, and then how many tomatoes will go in. Fill all with boiling water, cover with a lid and let stand 10 minutes. Then pour the water into a saucepan, add salt and sugar. Bring to a boil, remove from heat, pour in vinegar.

And pickle pickle tomatoes. Lid roll, turn over and wrap to cool. Enjoy your meal!

Preparation for the winter the best grandma's recipe

Composition:
  On 4 glasses of well water:
Granulated sugar - 1 glass
  Salt - 2 tsp. (not iodized)
  Pepper black peas nes. peas
  Cinnamon - a small piece (~ 1 cm) or a pinch
  Carnation - 3 - 4 buds
  Bay leaf - 1-2 per jar
  Acetic essence - 1 tsp. per 3 liter jar

Cooking:
  On 4 cups of well water put pepper peas, cloves, cinnamon, laurel, sugar and salt. Bring to a boil and dissolve the sugar and salt, cool to a warm state. Washed tomatoes spread out in clean jars, pour the marinade and sterilize at the rate of:
  1-liter can - 7 minutes
  2-liter - 10 minutes
  3-liter - 15 minutes
  At the last moment add vinegar essence.

Roll up Turn up pockets to cool. Enjoy your meal!

I wish you a successful blanks! Cook with pleasure! If you liked the article, and was useful for you, share it on social networks. Social networking buttons are at the top and bottom of the article. Thanks, come for new recipes to my blog more often.

Summer has arrived, in the gardens and shelves seasonal vegetables appear in large quantities and at an affordable price. Approximately from the middle of July, summer residents begin to ripen tomatoes. If the harvest is a success and there are many ripe tomatoes, then you can prepare a tasty homemade tomato from them for the winter.

I make such a preparation every year and will gladly tell you my proven and easy way. I post the recipe with step-by-step photos taken by everyone to help.

To make a homemade tomato, we need:

• tomatoes;
• salt;
• pepper.

How to cook a tomato for the winter at home

First, you need to wash and sort the tomatoes. We do not need black or rotten barrels in tomato. Therefore, we cut out such places, and a good part needs to be cut. What size to make pieces does not matter, as we do it for your convenience in the future.

So, we have three ways to turn tomatoes into liquid.

1 way - the juice extractor.

2 way - meat grinder.

3 way - combine.

It is more convenient for me to use a harvester with a nozzle in the form of sharp knives.

This method seems to me the fastest and most convenient, but you choose. The grinding method does not greatly affect the final result.

Turning all the tomatoes into a tomato, pour it into a saucepan in which it will boil.

Salt, pepper it to taste and set on a small fire. Be careful as soon as a tomato boils it can “run away”. Boil the homemade tomato on low heat for at least 30-40 minutes after boiling.

While the tomato is boiled, you need jars and lids.

Boiled tomato neatly spreads on clean cans.

We roll the full jars with clean lids and wrap them up for further cooling. As soon as our homemade tomato has cooled, you need to remove it to a cool place for storage.

Despite the fact that the recipe is seemingly elementary, the tomato is incredibly tasty. It can be added to a soup grill, stewed in a dish as if in a sauce, or it can be diluted with water and drunk like tomato juice. And I even eat okroshka with homemade tomato, pour it in place of kvass. 😉 In general, the scope for culinary fantasies is great, but the most important thing is that everything is natural. Enjoy your meal.

Tomatoes in any form - it is always a holiday on the table. Nature has given them a pleasant shape, bright, cheerful color, excellent texture, freshness and, of course, excellent taste. Tomatoes are good in and of themselves, and as part of complex dishes, such as salads and stewing. And during the winter meal, tomatoes are always reminiscent of summer. Everyone loves them - both home and guests. And therefore the rare mistress refuses herself in pleasure in a season when there are a lot of vegetables, to prepare something from tomatoes for the future.

At home, it is easy to make salted or pickled tomatoes, make an excellent paste or juice from them. And experienced housewives probably know many of these. We offer unusual step-by-step recipes for original methods of canning tomatoes. This is a great opportunity to expand your culinary experience and to please family and friends during the winter feast.

It is always very interesting to diversify traditional recipes with new approaches and solutions. For the original taste of honey pickle, we will need ripe tomatoes, parsley, fresh garlic and marinade. For him to 1 l. water put 2 tbsp. spoons of salt and 1.5-2 tbsp. spoons of honey.

Tomatoes are washed and cut out their stalk. Garlic and parsley are finely chopped and with this mixture they start to open a hole in the tomatoes, which is formed after the removal of the stalks. All parts necessary for the marinade are combined and brought to a boil. Ready-made tomatoes are placed in sterilized jars and poured over boiling marinade. Then you should wait 10 minutes, gently drain the marinade, boil it again and refill the jars. After this, blanks with tomatoes can be covered with lids.

The taste of tomatoes stuffed with garlic and greens will appeal to lovers of spicy snacks. A delicate taste and aroma of honey will make such preparation a favorite home-made dinner.

Salted Tomatoes with Apples

Tomatoes are very convenient to preserve with other vegetables, fruits and berries. They are perfectly combined with cucumbers, carrots, beets, gooseberries, plums and grapes. Well, and, of course, tomatoes and apples perfectly complement each other. Only apples for such salting is better to choose more solid and sour taste. And still need a few cloves of garlic, fresh or dried sprigs of dill, bay leaf, allspice, cloves and marinade. For him, take 1 tbsp. spoonful of salt and sugar with a slide for every 1.25 liters of water. Apples for canning can be cut into pieces and remove the core or left intact - at the discretion of the hostess.

At the bottom of the cans, first put all the spices, and then in layers - tomatoes and apples to the top. For 5-10 minutes, pour the contents of boiling water. Then it is drained and filled the jars to the neck, so that the contents overflow, boiling marinade. And immediately clog caps. After that, banks turn over, wrap a blanket or a towel and allow to cool.

Salad of green tomatoes with vegetables

It often happens that in the summer in the hands of the hostess there are many different vegetables at the same time. From them and green tomatoes, you can make a beautiful and tasty mixed salad for the winter. For this you should use sweet peppers, onions and carrots. You can also add sourish apples. In addition, you will need garlic, coriander, bay leaf, allspice and peppercorns.

Vegetables for salad cut large. Carrots - in circles, onions - in half rings, pepper - in straws. Then tomatoes and sliced ​​apples (not to darken) are mixed, salted and allowed to stand for 40 minutes. At this time, garlic, spices and herbs are placed on the bottom of the cans. After that, add the remaining chopped vegetables to the green tomatoes and apples, mix everything up and fill the cans with the vegetable mixture. At the same time, they need to be slightly shaken, so that the vegetables in the banks are slightly tamped. Specially squeeze the vegetable mixture with a spoon or hands should not, otherwise the vegetables will lose their shape and there will be no place for the marinade.

Salt and sugar (at the rate of 1.5 tablespoons with a slide of 1 l) and 100 g of apple or ordinary vinegar are added to boiled water. Hot marinade is poured over the cans with tomato salad to the top and cover them with lids.

Jelly tomatoes

Doing the harvesting for the winter, you can get both canned vegetables and tasty jelly at the same time. For this, in addition to ripe tomatoes, use gelatin (1.5 tablespoons), as well as 100 g of vinegar, salt and sugar (1.5 tablespoons) and 1 liter of water.

Gelatin is diluted in a small amount of cold water and allowed to swell. Cut tomatoes into halves. Green parsley, bay leaves, peeled garlic cloves, coriander, allspice and peppercorns are placed on the bottom of the cans. If desired, currant leaves, cherries, horseradish and dill sprigs with umbrellas can also be put here. It all depends on the flavor that you want to give canned food. Tomatoes are placed in a jar on top of the greenery, placing them in slices down.

Swollen gelatin is injected into hot water and allowed to boil. Add salt, sugar and vinegar, stir and boil again. The resulting marinade with gelatin is poured in jars of tomatoes to the top and sealed with lids. In winter, before serving, a jar of jellied tomatoes should be placed in the refrigerator for a couple of hours.

Inna will tell about the other variant of home-made tomatoes in jelly in her video.

Tomatoes in wine

Tomatoes acquire an absolutely unusual taste and color in the wine pouring. For this type of canning, tomatoes of the “Cream” and “Black Prince” varieties that are not very large in size are well suited.

For the preparation of fragrant billet first greens and spices are placed on the bottom of the jar.

Wine pouring for tomatoes is prepared from a mixture of ordinary marinade for canning and dry red wine in a one-to-one ratio. The composition of the marinade is traditional: for 1 liter of water, 1.5 tablespoons of salt and a slide, 1.5 (or 2) spoons of sugar and 100 g of vinegar. Wine poured into the boiled marinade and do not boil.

A jar of wine and marinade is poured over a jar of tomatoes, herbs and spices, for 10-15 minutes they hold jars with covered lids in a saucepan with water at a temperature of + 90 ° C (not boiling), and then clog the lids. In winter, when the tomatoes are eaten, the remaining wine pouring can be used to extinguish the meat or to make an aromatic savory sauce.

Tomato Sauce

This recipe will surely appeal to anyone who likes the taste of tomatoes after heat treatment. To prepare gravy, you will need 3 kg of ripe tomatoes, 1 kg of onions, 0.2 l of refined vegetable oil, 100 g of sugar, 4 tbsp. spoons of salt and 1/2 teaspoon of red ground pepper.

Bulbs are peeled and cut into strips, and tomatoes - sliced. Vegetable oil is poured into the pan and the onions are stewed on it for about half an hour. Then add tomatoes, sugar, salt and red pepper to onions. All is thoroughly mixed and brought to a boil. If desired, you can kill a blender. Simmer over low heat for another 15 minutes, not forgetting to stir from time to time so that it cooks evenly and does not burn.

For canning, cans and lids are washed and sterilized in advance. Hot gravy is laid out on the banks to the top. They roll the lids, turn over the jars, cover them with a blanket and allow them to cool.

Tomato sauce is versatile. Such an acidic additive favorably shade the taste of meat and poultry. In addition, it is great for dishes of fish, cereal, pasta and potatoes.

The secrets of canning tomatoes

• For home preparations for the winter it is best to use not overripe tomatoes with dense flesh. The skin of such fruits when canning will not burst.
• Whole fruit before pouring marinade must pierce the side of the stem with a toothpick or a pointed wooden stick. It also will not allow the skin to burst.
• If we decide to conserve several cans, then we always need to know how much marinade will have to be prepared. How to determine how much marinade will be required for one can? To do this, in a jar with spices and tomatoes, it is necessary to pour water up to the top, and then drain it and measure the resulting volume. Multiply it by the number of cans and get the required amount of marinade. Per liter jar filled with fruits, you need 0.25-0.3 liters of liquid.
• Tomatoes - tender vegetables. To preserve their shape, elastic texture and, if possible, useful vitamins, it is not necessary to sterilize the cans for a long time in water. For canned food with tomatoes, it is better to pre-wash the cans and sterilize them under steam or in a dry version - in a preheated oven. Then the contents will need to be filled with boiling water for 5-10 minutes, and then, drain it with boiled marinade. Or two times pour vegetables in a jar with boiled marinade. This will be sufficient for sterilization before closing the cans with lids.
• It is good to add a lot of greens to a tomato - parsley, dill, mint, celery, horseradish leaves, cherries or apples. Each seasoning gives homemade a specific flavor. Oak leaves, for example, make the color of the canned product darker and give the tomatoes a spicy flavor. There is an opinion that a lot of greenery in canned food is bad, as banks can “explode” from this. In fact, the damage to canned food does not come from the amount of greenery, but from the fact that they were not sterilized well enough, and bacteria remained inside. And these bacteria can be on the greens, and on the most tomatoes, and on the pepper or bay leaf, which were added inside.
• If you put whole garlic cloves in a jar of tomatoes, the pickle inside remains transparent. If you add chopped garlic, the brine becomes cloudy and there is a great chance that the canned food will deteriorate and “explode”.
• For the preparation of marinades, rock salt is excellent. But, when the brine boils, it is better to step through the gauze. And then the quality of the marinade will be excellent.

It will take quite a bit of time, and the tomato season will end, and with it the summer. But homework, made in store, on a frosty winter day will be an excellent reminder of the cottage, vacation and summer heat. You just need to try a little!