Culinary community Li.Ru -

Pickled tomatoes are a delicious, original Russian snack that goes well with many hot dishes and drinks. I'll tell you how to ferment tomatoes at home.

If you don’t know how to can sweet tomatoes, then this simple recipe is just for you. The resulting tomatoes are surprisingly tasty: not for everyone, of course, but many people like them :)

Fried tomatoes are one of my favorite snacks for both everyday and holiday table. It takes no time to prepare, but it turns out very tasty and beautiful.

Sun-dried tomatoes are one of the most delicious snacks I have ever tried. They can not only be served as a snack, but also used in preparing a wide variety of dishes.

Stuffed tomatoes are a very impressive, easy to prepare and tasty appetizer that will decorate absolutely any table. The recipe is universal, you can use any ingredients, it turns out great!

Tomatoes stuffed with cottage cheese are a very easy to prepare, tasty and healthy snack. As practice shows, even children who are indifferent to cottage cheese and tomatoes separately like the snack.

Armenian-style tomatoes - the recipe for this dish impresses with its simplicity and minimal number of ingredients. The dish is perfect for a feast and is very easy to prepare. Shall we begin?

Baked tomatoes are an easy and delicious Italian appetizer. There is nothing complicated in preparing this dish. But baked tomatoes cannot but delight guests and family!

Sweet pickled tomatoes are very easy to prepare; they are a wonderful winter snack. Vinegar can be added to taste, thus adjusting how sweet the tomatoes are.

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

Tomatoes marinated with garlic are one of my signature tomato preparations. They are prepared simply, no more complicated than other preparations, but they turn out very tasty, piquant, and aromatic. I recommend!

Tomatoes marinated in 30 minutes are a beautiful, spicy and very tasty appetizer that I recommend you prepare. It is better to use small ripe tomatoes. You'll like it!

Korean tomatoes are a wonderful savory appetizer for the holiday table. Good with vodka and meat dishes. These tomatoes will be ready in eight hours, but they need to be stored in the refrigerator.

Georgian tomatoes are relevant on any table, be it a holiday or everyday life. Surprise your friends and family with this simple and incredibly delicious appetizer!

I serve quick pickled tomatoes as a salad. Tomatoes cook very quickly and are quickly eaten. We can say that they are fast in every way. They can be done both in winter and summer.

Oven-dried tomatoes are an excellent way to preserve tomatoes, especially popular in Italy. It turns out to be a very tasty vegetable delicacy with universal culinary uses.

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

Jewish tomatoes are a super snack! Tomatoes of various sizes are suitable for this dish, from which you can make a funny and original composition. This is a quick and simple, but very tasty appetizer.

I suggest learning how to cook tomatoes in a slow cooker the way the Italians do. It makes an excellent economical appetizer for a buffet table, or a delicious dish for a special dinner. I recommend:)

Now is the vegetable season, and many are beginning to think about how to preserve tomatoes growing in the garden. For those who like interesting recipes, I recommend learning how to cook tomatoes in tomato juice :)

Tomatoes stuffed with herbs and garlic are a wonderful appetizer that can complement a lunch dish and decorate a holiday table. It's simple and quick to prepare, and it turns out very tasty.

Marinated green tomatoes have a sour taste and are great for meat dishes and salads. Preparing the marinade is simple. The green tomatoes stay firm and look great!

The recipe for preparing tomatoes in Kuban style is very simple, although the marinating lasts a day. But in the end - an economical, tasty and original snack for all occasions! :)

Lightly salted tomatoes are a very tasty appetizer for any table. Such tomatoes can decorate any dish. You will definitely like the taste of lightly salted tomatoes in this recipe!

I think you will like a simple recipe for tomatoes with minced meat in the oven - a universal thing for both the holiday table and a delicious family lunch. A quick and satisfying dish to prepare!

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

A very simple recipe for making spicy lightly salted tomatoes. A minimum of effort - and very tasty lightly salted tomatoes with garlic are ready;) An excellent snack, familiar to Russian people.

The recipe for Provençal-style tomatoes will come in very handy if you want to cook something special for dinner, but don’t want to spend your entire salary for one gourmet dinner. Tasty and fast!

Tomatoes stuffed with chicken fillet and vegetables are a very colorful, appetizing-looking, filling and tasty appetizer that will not get lost even on a rich holiday table.

Tomatoes with sour cream at home for me personally occupy a top place among salads. Judge for yourself - it’s easy, fast, aromatic, and even the juice from it can be used as a sauce for side dishes!

I really love pickled cherry tomatoes for their convenient size. If you take tomatoes of different colors, you will get a beauty. If you haven’t tried making pickled cherry tomatoes yourself, try it!

You must try making Shopski tomatoes at home, and I’m sure you’ll love it! After all, this is an excellent snack for all occasions - fast, tasty, spicy and satisfying, I recommend it!

Marinated tomatoes with onions are an excellent men's appetizer; onions and tomatoes complement each other well for a festive event with vodka. Just right for potatoes in winter.

A wonderful appetizer for the holiday and dinner table - tomatoes in the microwave. They prepare very quickly. With butter and seasonings.

In a good year for tomatoes, I decided to dry them. I love tomatoes in any form and can eat them all the time! I scoured the Internet and found several recipes for dried tomatoes. I tried it and liked it. I'm sharing!

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

The recipe for tomatoes with mayonnaise and cheese - nothing could be easier! Even a child can really handle such a snack, but that doesn’t stop it from being loved by many. Simple but delicious!

The recipe for making tomatoes under a fur coat will appeal to all lovers of simple and satisfying salads. They are great for a holiday table or as an addition to any side dish at a family dinner. Try it!

Instant marinated tomatoes are made so that you can eat them the next day. I make them on the eve of a feast; in the summer at the dacha they go great with barbecue! Shall we try?)

For some, green tomatoes are disgusting, but for others they are a real delicacy. I belong to the second category - since childhood I adore them, especially when fermented. Read how to ferment green tomatoes!

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

Spanish tapa recipe - tomatoes stuffed with tuna, seasoned with tomato, garlic and celery sauce.

The recipe for cooking tomatoes in Czech style, although it takes time, remains very simple. Try pickling tomatoes this way and delight your guests and loved ones with a new appetizer in winter!

Beetroot and tomatoes prepared according to this recipe can be served both as a side dish and as an appetizer. Both cold and hot. A very tasty thing, especially if you add good spices.

Pickling tomatoes in a barrel is a simple matter! The main thing is to choose the right dishes. If there is no barrel, then find an enamel or stainless steel bucket. So, roll up your sleeves and get going!

Few people prepare marinated tomatoes with apples, so much the better - you can surprise your guests :) Take round, hard tomatoes, and Antonov apples are best. I’m sharing an easy recipe!

A fresh salad made from tomatoes that have not been thermally processed (raw salad) is a real bouquet of vitamins. Why fry or bake tomatoes - they are very tasty raw.

Here is a classic recipe for chops with tomatoes. The chops turn out tender, satisfying and juicy - this is thanks to the tomatoes. They never burn. Great recipe!

The recipe for tomatoes with eggs and cheese will come in handy if you are looking for an economical and light appetizer for the holiday table. A minimum of effort and ingredients, and everyone’s very tasty favorite snack is ready.

What to do with a lot of tomatoes? Or maybe you really wanted something salty? You can make quick-cooking lightly salted tomatoes. In just a day! Prepare your tomatoes and let's get started!

The recipe for stewed tomatoes with onions will appeal to all lovers of healthy but tasty food. A low-calorie vitamin dinner, breakfast or lunch is what you need in the summer. Simple, fast, no hassle!

Try this classic recipe for Italian dried tomatoes, and I'm sure you'll make them again and again! They last a long time, have an interesting taste, and go well with all dishes! Original.

Tomato and bean salad is an easy-to-prepare summer salad that combines the freshness of ingredients with nutrition and calories. It is easily digested, but satiates you for half a day ahead.

A simple recipe for tomatoes with ham personally occupies a top place among quick snacks for me. Nourishing, aromatic and very appetizing, ready in a matter of minutes. In short, an excellent snack option.

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

Making adjika from tomatoes is very simple. This appetizer will delight lovers of spicy foods. According to the classic recipe, adjika is prepared without tomatoes, but we are breaking traditions and preparing our own version!

Baked cherry tomatoes can be a side dish or an appetizer. Very tasty and aromatic baked cherry tomatoes will look great on the holiday table.

No matter how good the summer is, all the tomatoes still do not have time to grow and ripen. Therefore, they need to be saved, that is, preserved. Georgian green tomatoes - great recipe!

Tomatoes with cheese and garlic are a snack that everyone in my family, young and old, loves. The recipe for tomatoes with cheese and garlic is very simple, even a child can do it, but the appetizer turns out great!

Baked tomatoes with cheese are prepared only from fresh and aromatic tomatoes. And at the end of summer there are a million of them! Big, small, yellow, brown and, of course, red! Served with bread or crackers.

For those who want a light snack, without meat, only with vegetables, I suggest a sandwich with tomatoes. Processed cheese and tomato are its components. Let's start cooking.

Delicious roast rabbit meat with tomatoes. Ingredients: rabbit - 600 g (half a carcass), rabbit liver (if available, without it if desired), onions..

For main course, Meat, Roast

I offer you a simple and tasty recipe for fried carp with Bulgarian sauce and tomatoes. Ingredients: carp - 1 kg, onions - 2 pcs..

Secondly, Fish

All products are given based on the preparation of 2 servings of the dish. Ingredients: chicken breast - 1 piece (250-300 g), feta cheese - 100 g, basil, garlic...

For the second course, Meat, Poultry

The caviar will be very tasty! If desired, we can serve it hot, as a cold appetizer, or put it in jars for the winter. Ingredients: eggplants - 3 kg,..

Preparations, Canning

Vegan recipe for oven-baked bell peppers stuffed with tomatoes and olives with garlic, Italian style. Ingredients: Bulgarian...

For second, Vegetables

A very simple way to prepare caviar from carrots and tomatoes for the winter. Ingredients: tomatoes - 1.5 kg, carrots - 1 kg, vegetable matter. butter - 1 cup, sugar - 100..

Preparations, Canning

You will be surprised how tasty and beautiful ordinary lean potatoes baked in the oven can be. Ingredients: potatoes - 5-6 pcs., tomatoes..

For second, Vegetables

A tasty and easy-to-prepare casserole made from minced meat with eggplant and other vegetables. Ingredients: minced meat (with onions) - 500g, eggplants - 3 pcs..

For main course, Meat, Casseroles

Guacamole is a Mexican refrigerated snack made from mashed avocado with tomatoes and onions. I present to your attention a classic recipe for guacamole...

For a snack, Vegetable snacks

To prepare 7-8 servings of Greek moussaka with bechamel sauce, you will need a 22-24 centimeter mold and the products listed below. Ingredients: eggplant...

For second, Meat

Armenian lavash with ham, tomato and cheese, served hot as a snack. Ingredients: lavash - 1 piece, ham - one slice, tomato...

For a snack, Lavash rolls

A simple recipe for a universal (men's) dish of beef stewed with tomatoes and onions. Ingredients: beef tenderloin - 1 kg, fresh tomatoes...

For second, Meat

Cold tomato puree soup, a very tasty dish of Spanish cuisine. Ingredients: ripe tomatoes - 1 kg, cucumbers - 1 piece, bell pepper (red...

For starters, Cream soups, Cold soups

Sun-dried tomatoes go well with salads, meat or fish, and the oil in which they are infused is an ideal salad dressing. Ingredients:..

Preparations, Canning

Baked eggplant appetizer, also known as Firebird. Ingredients: eggplant - 500 g, bacon - 70-100 g, tomatoes..

For a snack, Vegetable snacks

A wonderful, easy-to-prepare appetizer. Ingredients: baguette - 4 slices, tomatoes - 2 pcs, garlic - 2 cloves, basil...

For a snack, Sandwiches, Bruschetta, Vegetable snacks

Baked eggplant boats stuffed with tomatoes and bell peppers. Ingredients: eggplants - 750 g, tomatoes - 300-400 g,..

For second, Vegetables

Tender and tasty eggplants stewed in tomato sauce with bell pepper and garlic. Ingredients: eggplants - 400-500 g, onions...

For second, Vegetables

Georgian cold vegetable appetizer, which can also be eaten hot with herbs and fresh lavash. Ingredients: eggplant - 1 kg, carrots..

what to make from a bunch of tomatoes, just not preparations for the winter, but to eat now, like stewing or frying or cooking something else with them for dinner. Do not offer big, big tomato salad :)))))!

You can make various delicious salads from fresh tomatoes, you can can them, you can make lecho, sauces, juice, stuff them, add them to borscht or cabbage soup, make gazpacho soup, tomatoes can be dried, and recently I saw candied cherry tomatoes on sale and heard that You can even make jam from tomatoes. You can make anything from tomatoes :)

Discussion

Why put sugar and vinegar in tomatoes? Tomatoes have a lot of acid. I rub the tomatoes through a sieve myself to extract the juice and boil them with only salt, a little more than how to drink. They are stored perfectly at home on the mezzanine. Yummy, but very troublesome

08/25/2016 16:22:23, I come often

what are their ficus picus) in stores they are always much more expensive in many salads they are recommended, this year I planted a few of them, yeah, they grew... the bushes are huge (I had a hard time tying them up) hung, I collected them and I think - where do they go? marinate in jars? well, peas are real)))) my family members are specific people, they can eat a tomato like that, but here... I froze a little, today I dried it and what else? and how are they so different? why are they more expensive in stores?

Eggplants for the winter: salads in jars. Recipes: ratatouille and bell pepper salad

However, such leaf mosaic can also be caused by the tobacco mosaic virus. In this case (if after 5-7 days feeding the tomatoes with Uniflor-micro microelements has not helped), the plant must be destroyed and burned. Sometimes gardeners themselves create stressful situations for tomatoes in greenhouses when they open them late in the morning. This should be done no later than 8 am, while the temperature inside and outside the greenhouse differs by only 2-3 °C. If you open the greenhouse at 10 am, the temperature outside is still low, but in the greenhouse it has already risen to +20-25 °C. As soon as the greenhouse is opened, temperature equalization begins, which proceeds quickly. Plants react negatively to...

Sun-dried tomatoes. Checkered sneaker user's blog on 7ya.ru

We will need: - tomatoes - as many as you see fit. It is advisable to take smaller tomatoes - they will reach the desired condition faster - aromatic herbs - oregano, basil, marjoram, rosemary, thyme (you can just take the Herbes de Provence mixture) - sea or regular salt - vegetable oil (sunflower or olive) - a couple of heads of garlic Cut the tomatoes in half, remove the seeds and stems. Place on a baking sheet, sprinkle with herbs, salt, and sprinkle with oil. and put it in the oven, preheated...

I read a long time ago that Heinz made a revolution in its time, saving millions of housewives from the need to stand at the stove for hours when it released ready-made “ketchup” onto the market. Those who have cooked themselves understand the difference between their own and store-bought ones. It’s just that lately I’ve been tired of stewing for a long time, besides, I have the deepest large frying pan made of an unknown light material (maybe some kind of duralumin alloy?), I’m afraid prolonged contact with the sour tomato base is not beneficial. Haven't tried to shorten the time...

Discussion

Can you give me the recipe for how to make it? Only if it is possible, of course, with details of how much of what, how to store it. Thanks a lot!

And I cook ketchup in an 8-liter cauldron. If buying it in a store is a problem, then go to the Uzbeks at the market and ask them to bring it from Tashkent. They are responsive people, if the first one refuses, then the fifth one will agree. You won’t regret it. Firstly, it doesn’t burn, secondly, a large volume is good for preparing for the winter. And if you learn how to cook pilaf from Stalik, then finally... I have 4 of them - 8,6,5,2 liters - for different needs. When preparing , and my sauce is a success and I make 70 liters of it, it’s very convenient to cook in 2-3 cauldrons at once - work like that. Here’s my recipe, or rather the one I use. Grind the tomatoes through a meat grinder and you can set it to boil, or you can to cheat - strain some of the juice into a second cauldron and boil at high boil - so that it evaporates quickly. After boiling, I combine the contents of the cauldron and add salt, quite a lot of sugar - I just try, And now the secret additive - cinnamon powder - about 3-4 teaspoons spoons for 8 liters of ketchup. Before the end of the boiling, I add 2-3 teaspoons of essence. I pour the boiling brew into jars in a cup and roll it up. In winter, ladies from my husband’s work call me and ask for the recipe; my husband wears these jars for various holidays. At home it’s good for dressings for borscht, pasta, for manti, dumplings and for one quick pie. Pie - 400 ml of water, salt, soda and 100 g of vegetable oil, flour. Knead, when it sits in a plastic bag, divide into 6 parts. Roll out 2 parts and put the filling between pancakes. Protect like dumplings. Fry in a very small amount of oil in a frying pan for 8 minutes on both sides. Any filling. I like boiled potatoes in slices and a lot of fried onions. You can have fried minced meat, mushrooms, cabbage and anything else, but there should be a lot of onions - 6-8 onions for three pies. You can even put one fried onion. You have boys. This pie with home-grown ketchup goes with a bang. The pie can be reheated. Store in the refrigerator. I sometimes grind it into ketchup and raw onions, and sometimes bell peppers. There are other options for speeding up the ketchup cooking process - if necessary, ask questions by email. I don’t want to clog up the conflict.

Imported products either disappear or become more expensive, and the ranks of those who usually make various preparations for the winter are replenished. In fact, why not make tomatoes for the winter, which can now be bought inexpensively? Italians, according to chef Alessio Gini, do this every year. Alessio suggests following his grandmother's recipe - preparing canned tomatoes for the winter - and talks in detail about sterilizing tomatoes, or rather, homemade tomato...

They'll probably wrap it up here, but I'll take the risk - there will be more people. I really want to close the tomatoes in the winter, but I can’t find the right recipe (I define them as “fermented.” They should be like this: the brine is cloudy, they themselves are soft, sweet and.. drunk, like fermented, or something) It’s problematic to bite them - they burst. And it’s like soda on your nose. Without the taste of vinegar. Here's how to make them? Who can? teach. *** Topic moved from the conference "SP: Gatherings"

Discussion

These are like simply salted cucumbers. Close according to my recipe, everyone is delighted with my tomatoes. In a three-liter jar, a tablespoon of salt, and two sugars. We poured it in for the first time, let it sit, poured it into a large container, chopped the garlic, peppercorns, and dill. Boil it all for one minute, pour two aspirin tablets into the jars. And roll them up, they never take off, and they are very tasty

and until the evening (the tomatoes are very soft), what should I do with them? I’ve already closed the lecho))) I need to frantically come up with an action for this (pickling is not suitable - they are from 1.5 of my fists) *** Topic moved from the conference “About your own, about your girlish”

I brought a lot of green tomatoes from the dacha. The larger part was left to ripen. But there are still a lot of tomatoes left. What to do with them? Can I preserve it somehow? Tell me, otherwise it would be such a pity if they disappeared. I have been raising them since March, they are already like family to me :)

Discussion

I always collect 2 buckets of greens from the greenhouse in September, they ripen normally and are eaten as they turn red within a couple of months :)

Fry green tomatoes in vegetable oil, with onions, carrots, salt, you can add peppers, but it’s also great without them. It doesn't keep for long, but it will keep in the refrigerator for a week. Usually it flies away quickly - for sandwiches, with rice, with pasta.

Please tell me what can be made from tomatoes... There was quite a decent amount of them - they brought them from the village... They have already started to spoil:(((Tell me some snacks, hot, cold, salads, whatever

Discussion

And also very tasty, quick and easy -
TOMATOES WITH SULUGUNI.
Cut the tomatoes into slices and lightly fry in a frying pan on one side.
When you turn it over, immediately put suluguni cheese on top (no need to add salt, as this cheese is quite salty)
and cover with a lid. 1-2 minutes - and you're done!
Yummy!!!

Cut the tomatoes (as you like) and place them in a frying pan in heated oil. Fry until the juice evaporates. As soon as it has evaporated, break the eggs into the tomatoes. Break one at a time and immediately stir the mixture with a spatula. Add salt. A couple of minutes before cooking, add finely chopped garlic to these scrambled eggs.
It’s delicious both hot (I use it as a side dish for meat, cutlets, sausages, etc.) and cold as an appetizer.
PS: You add as many eggs as you like: we don’t really like scrambled eggs, and only 1 kg. tomato 3 small or 2 large eggs I put
Bon appetit:-)

Here you go. Tomatoes outside became sick with late blight. I had to collect the green ones and tear out the bushes. And so they promised to grow up to be handsome. Now I check the box every day and find sick ones. The disorder is complete. Why can’t anything be done with these green tomatoes? Next year I will plant these varieties in a greenhouse - maybe they will survive. And I had Mars and Rocket. (according to the instructions it was written that they were outdoors. Is it possible to grow outdoors in a greenhouse?)

Discussion

Process the picked green tomatoes: place them in hot water at 55-60 degrees for 1-1.5 minutes (I check that it is as hot as my hand can handle), and then immediately into cold water (put a large pan on the stove, the water will heat up, put the tomatoes in in a colander for 1 minute, immediately remove and place in a pan with cold water next to it). Then dry it, see if late blight has appeared somewhere, and put it in boxes for ripening until they turn red. We've been treating it this way for about twenty years, the flight is normal)))

Tomatoes (10 kg) are cured in the refrigerator. Please advise what can be done with them, besides juice (I hate it!!!)

Discussion

And now I make huge quantities of “refueling” for everything :)). I grate a lot of carrots (and/or beets, depending on your preference), and begin to simmer in a deep frying pan with some vegetable matter. oil While it’s stewing, put 1 kg of tomatoes in a blender (or in a meat grinder if you don’t have a blender) - chop them into porridge, and pour the stewing vegetables over the porridge. And let it simmer until the carrots and beets are steamed and the liquid is reduced by 2 times. There are also spices, you can have fried onions, if you like, and the “dressing” is ready - for pasta, and for potatoes, and for any cereal - very tasty with rice and barley. Every day I “stew” a full frying pan - the tomatoes go away very quickly.
You can also roll the sauce into jars - like tomato sauce. Also tomatoes - in a blender, add chopped cilantro (a lot), crushed garlic and boil this thoroughly, adding salt, of course, for 5-10 minutes. You can add a little vinegar if you like it spicy. You can put this in jars and eat it all winter long. By the way, the color does not lose, it remains red.

Lecho. I just make tomatoes and peppers. We eat it chilled, sometimes adding vinegar. You can roll it into jars.
You can also make stuffed tomatoes like you would for peppers, but bake them in the oven.
You can just roll it into jars, you can make adjika.

04.10.2001 18:27:45, Yoko

What can be made from eggplants? They are so beautiful, but I don’t know how to cook them and what to make from them. Tell me something tasty and simple. Thank you

Discussion

For the laziest! Cut the eggplant into slices about a centimeter thick, place on a greased baking sheet, top with a slice of lightly seasoned tomato, cover this sandwich with a piece of sliced ​​bacon, and maybe a small slice of cheese crosswise on top. Bake in the oven. All! Eats instantly, takes a little longer to prepare ;)

Very simple and tasty: cut the eggplants lengthwise into two halves, scoop out the pulp with a spoon (and throw it away:(()), fill the eggplants with minced meat (with onions), spread mayonnaise on top and sprinkle with grated cheese. The eggplant halves (or eggplants:)) are baked in oven until the cheese is melted and golden, and THAT'S ALL!

Please tell me the recipe for canned tomatoes. I brought a whole box from the dacha, but my family doesn’t eat salted or pickled ones. I know what to do, but what else can I do?

Discussion

horseradish - grind in a meat grinder with grated horseradish and garlic. great thing.

When I needed to process “extra” tomatoes quickly, I put them through a meat grinder, poured them in portions (based on 1 pan of borscht or whatever else you’re cooking) into plastic bags and into the freezer - the most compact storage.
I didn’t add anything - no salt, no beans. pepper

And if I had tomatoes - unlimited, and time and desire - then I made sauces, it was a hassle, or rather a long time, but the taste was on point. Dv and do not store in the refrigerator.

This year, unexpectedly) we have a lot of tomatoes) but they are all not very correct and beautiful) I don’t know why, but it happened this way) so you can’t just roll them into jars, you have to trim, cut... Please share your proven a delicious recipe for preparing this vegetable in chopped form for future use)

Discussion

you can dry it, then pour it over with garlic

Tomato halves (the result is very similar to a regular fresh tomato and onion salad)
RECIPE FOR 5 LITER JARS
Strong ripe fleshy tomatoes
Marinade:
1.5 l water
2 tbsp. salt without top
6 tbsp. Sahara
spices - allspice, cloves, black peppercorns
garlic, small onions (like family), vegetable oil, vinegar.
Any spicy herbs, the more types, the better, but parsley and dill are a must.
Boil water, salt and sugar. In liter (or any, but not more than liter) bottles, cut into the bottom a clove of garlic, one onion into rings, a sprig of parsley and dill, a little spicy herbs, a piece of allspice and cloves, a few black peas. Cut the tomatoes into halves, or into 4 parts if large, pour 1 tbsp into each jar. vegetable oil and vinegar 7-9%, fill with brine, not adding 1.5 cm to the top. Sterilize for 5-10 minutes. Roll up, turn over, wrap until completely cool

were mentioned here recently. :) what to do with them? I can only imagine them with pasta. but apparently I just don’t know the options :) there are a lot of tomatoes - we freeze them, salt them, make juice. It would be interesting to prepare dried ones too *** Topic moved from the conference "SP: gatherings"

Discussion

I add to the salad: salad mixture, olives, syt feta or cheese and sun-dried tomatoes. Season with oil from the same tomatoes.
Mix the mashed potatoes into the potatoes: make a puree, add tomatoes and a little oil from them. There will be a delicious Italian note.
Toast: dry the bread in a frying pan or in a toaster. Spread with cream cheese (like almette, nature...) and put sun-dried tomatoes on top.
I add it to the pasta.
The canapes with them are delicious: a piece of bread, an anchovy and a tomato.
With wine: as one of the appetizers.

Make toast from black grain bread and put sun-dried tomato on it; Make a paste from the sun-dried tomatoes themselves (just throw them into a blender); add to salads; add to pasta, etc.
Scroll down the link.

I don’t have many tomatoes (40 weak bushes), however, something grew on them, and at the same time. And what to do with the “harvest”? We won’t use them “for every day” – it’s still too much. They are not suitable for pickling - they are too large for jars. Do you have any ideas for something quick? If I can’t think of anything else, I’ll just grind it in a meat grinder and put it in the freezer for dressing soups, borscht, etc. But I would like something else.

Discussion

If somewhere near the tomatoes there are mushrooms growing. peppers and onions - you can make a very tasty salad for the winter, I can look for the recipe if necessary. Or a salad with rice, again - tasty, quick and satisfying, in winter it’s quite an independent dish. A lot of tomatoes go, for example, to adjika. And if you also have carrots along with the onions and peppers, then a winter borscht dressing suggests itself, where would we be without it :)

I make a tomato, wash it, cut it into 4 pieces and put it into a meat grinder, then boil it for 5-10 minutes and pour it into sterilized jars, cover it with lids, sterilize it, then roll it up, sit in the cupboard for a long time and without salt, you can use it in soups, borscht, cabbage rolls, pizza, etc. I tried to freeze the tomato, it had a freezer taste, so I’m in favor of rolling it, roll it in 500-700 gram or liter jars, after opening the jar, store it in the refrigerator

Why do tomato leaves curl?

Very often you can notice the following picture: while caring for tomatoes, we suddenly notice, seemingly for no apparent reason, that the leaves on the plants begin to curl. But in fact, there are reasons for this phenomenon, and there may be more than one such reason. First you need to figure out how the leaves curl? For some reason the leaves curl on tomatoes. For some reason the leaves curl on tomatoes 1. If the leaves curl up like a boat. The culprit of leaves curling in this way is potato...

Keep up with time. Blog of user Astrabel Master on 7ya.ru

In our age of speed and abundant flow of information, many feel like a squirrel in a wheel. There is a lot of things to do, but where can you find so much time? He's always missing. Success depends on us. Try to manage your time using time management. This is a time management technology. Of course, “time management” is a strong word. This substance is not yet subject to human control. All that has been invented over many thousands of years is a primitive device that supposedly measures speed...

Everyone knows that it is not recommended to plant monocultures in the same place for many years in a row. It is believed that the same nutrients will be removed from the soil, and their lack in the soil for a given monoculture will lead to a decrease in yield. But this is not the most important thing, because replenishing the nutritional balance is quite simple by introducing appropriate fertilizers. More importantly, there are many pathogens and pests entrenched in this vicinity...
...I just change them every year. Crop compatibility It happens that it is difficult to organize crop rotation on a small plot. There are two ways out of this situation: either do mixed plantings of different crops in one bed, or establish soil rotation. First, let's talk about how to do mixed plantings. Plant compatibility is determined by several parameters. Firstly, by habit, that is, by the height and width of the above-ground part, as well as by their lighting requirements. So, tall plants should not shade short ones if they are all sun-loving. But low-growing, shade-tolerant crops can easily grow in the shade of taller plants. Secondly, the plants must have a compatible root system...

Blanch the halves in boiling water for 3 minutes, remove with a slotted spoon. Place the peppers in a baking dish, stuff each half with the vegetable mixture. Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes. Garnish with basil and serve immediately. Bell pepper. Pepper contains many useful substances, and their amount in fruits of different colors varies. Thus, red pepper contains the most antioxidant lycopene (it resists the development of cancer), as well as carotene and vitamin C. Yellow pepper contains a lot of potassium, necessary for the heart, and phosphorus, which ensures bone growth, and green pepper contains substances that normalize fat exchange. Tomatoes. Rich in vitamins A, C, group B, minerals (potassium,...
...Tomatoes. They are rich in vitamins A, C, group B, and minerals (potassium, iron, phosphorus), making them an excellent means of preventing vitamin deficiencies, regulating metabolism, and normalizing blood pressure. The lycopene content makes tomatoes a means of preventing cancer. Interestingly, after heat treatment, the amount of lycopene increases, and this substance is absorbed best in the presence of fats. Zucchini. It is a type of zucchini with light to dark green skin. Zucchini fruits are eaten when they have not yet reached full maturity and have delicate skin and pulp. These vegetables are rich in vitamin...

Discussion

Do you mean preparations for the winter? It seems to me that for storage there are several. months NOT in the refrigerator, you still need to either roll it up, or be content with the old-time methods:
or a lot of salt (my mother made a dressing from parsley, dill, etc., where the salt was 1/3 - 1/2 the volume),
or a lot of sugar (grated berries, jam),
or all sorts of pickling, but for this, IMHO, you need containers like barrels and a cellar where these containers “live.”

As for tomatoes and zucchini, vegetable stew (Mma Seni recommends this option) or zucchini caviar will be stored for a relatively long time without seaming. But you still need a refrigerator.

And these things are labor-intensive and time-consuming.

I’d still like to juice the tomatoes, but I’d still roll up the juice. This is really not difficult - it just takes a habit. Already from the 4th, 5th can you will do it automatically.

there are screw caps and threaded jars

I foolishly bought sun-dried tomatoes, thinking of using them in soups, sauces, stews, etc. And they, the infections, turned out to be boiled in sugar syrup... in short, very sweet. I have no idea what to do with them now, even if you make a compote out of them :) I ask for help from the audience.

What to do with them? They’re small...I want to somehow close them for the winter, but how? I want to own juice, is it possible not to make juice from tomatoes and use tomato juice? Or am I talking nonsense?) Thank you)

The last month of the gardening season is the main harvest time. In August it is time to harvest onions, early varieties of potatoes and tomatoes. Tomatoes are cut from the bushes and left to ripen indoors. Red, ripe tomatoes are subsequently used to make preparations for the winter. Canning is one of the most popular ways to preserve your favorite vegetables.

Only whole and strong tomatoes are selected for canning. Crumpled and beaten vegetables are not suitable for such preparations. You will always have time to throw them away, but if you think about it, you can find other uses for them. Even from spoiled tomatoes you can cook a lot of things. Here are 10 of our favorite ways to save tomatoes.

- Tomato sauce -

Brushed tomatoes may not be suitable for pickling, but they will work for tomato sauce. Tomatoes should be boiled for about a minute in boiling water, peeled and chopped. The finished mass of chopped tomatoes is simmered over low heat for about an hour, after which seasonings are added to taste. A little garlic, anchovies, capers and crushed red pepper and you have a sauce for pasta alla puttanesca, the addition of butter and onions will create a sauce in the style of Marcella Hazan.

- Tomato seasoning -

Take crushed tomatoes, fry them traditionally or sauté over high heat, then add a little olive oil, red wine vinegar, minced garlic, salt, pepper, a pinch of sugar, maybe a little Dijon mustard. Mix everything well and you get a universal seasoning that is great as a dressing for salads and as a seasoning for steak. The finished mixture can be stored in the refrigerator for a week.

- Jam -

Jam can be made not only from berries and fruits, and tomatoes are one of those vegetables that make delicious jam. To prepare it, tomatoes are simmered over low heat with sugar, salt, lemon juice and any aromatic spices to taste - from cinnamon to chili and coriander. Cook until the mixture begins to harden and turn into a jelly-like mass.

- Bruschetta -

The classic Italian appetizer bruschetta is a fairly unpretentious dish. It is easy to prepare, and you can use any ingredients as a filling. Spoiled tomatoes are also suitable. It is enough to cut off the defective parts and bake the tomatoes in the oven for a few minutes. The same should be done with slices of bread, supplemented, for example, with cheese. When they are browned, you can place the tomatoes on top of the bruschetta.

- Tomato soup -

Finely chop the onion, garlic, shallots and leeks and fry them in a large saucepan in olive oil until soft. Add your favorite spices, salt and pepper. Now you can lay out the chopped tomatoes and pour a glass or two of water or broth over them. Cook over low heat until desired consistency; it will take 20 to 30 minutes. The finished soup must be seasoned again with salt and pepper. The last step is to cool the soup slightly and blend it in a blender.

- Salsa -

The most classic salsa is usually made with tomatoes. They are added in crushed form, so you can use mashed and damaged vegetables. Chopped tomatoes are mixed with chopped onions, garlic, herbs and spices. The mixture is seasoned with wine vinegar or lemon juice and added hot pepper to taste.

- Gazpacho -

Given a batch of bruised tomatoes, you can't expect a Michelin-starred gazpacho, but you can expect a homemade version. To make it, you'll need about 6 cups of chopped tomatoes, a cucumber, a bell pepper, red onion, a couple cloves of garlic, and two thick slices of stale bread. Roughly chop everything, mix with 2 teaspoons salt, cover the bowl and let the vegetables sit for at least 30 minutes, but preferably a couple of hours. Transfer the mixture to a blender and grind. Add olive oil, sherry or red wine vinegar. Cool the soup in the refrigerator before serving.

- Pantumak -

Damaged tomatoes are perfect for preparing another Spanish dish - pantumac. It is bread with tomato. A slice of bread is pre-fried, then rubbed with garlic and half a tomato. The bread is then drizzled with olive oil and sprinkled with salt.

- Tomato frittata -

The Italian omelette is convenient because it does not have a clear recipe, and it can be prepared with completely different fillings. Broken tomatoes are also suitable for preparing it. Tomatoes and other vegetables must be quickly fried in a frying pan and poured with the egg mixture. When the omelette has set a little, it should be placed in the oven and baked until cooked.

- Bloody Mary -

This popular cocktail is made with vodka, lemon juice, spices and tomato juice. The last ingredient can be replaced with homemade tomato mixture. You can make it by simmering tomatoes, onions, garlic and herbs of your choice with water, seasoned with salt and pepper. When the mixture becomes completely soft and cools down, transfer it to a glass and add horseradish, Worcestershire sauce, celery salt, hot sauce, lemon and vodka. All that remains is to mix everything well - the cocktail is ready for use.

Tomato season is in full swing. Many are already cursing these red-brown fruits and don’t know what to do with them. Perhaps simply because they don’t know how to cook them correctly? :) If you are one of them or, on the contrary, adore tomato fruits, then this selection will be useful for you.

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

Crostini with fried tomatoes

2016-05-12 11:50:26

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

Ingredients

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

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Cooking method

1. Heat a grill or grill pan. Toast the bread (about 1 minute on each side). Place on plates and grate with garlic.
2. Top each slice of bread with one spoonful of fried tomatoes along with their juice and drizzle with olive oil. Sprinkle with salt and basil.

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Salmorejo (cold tomato-garlic soup)

2016-05-12 11:58:03

Salmorejo is a cold creamy soup made from tomatoes and bread, originally from Cordoba, Andalusia. It appears pinkish-orange in color, similar to gazpacho, but is much thicker due to the addition of bread. Salmorejo's consistency allows it to be used as a dipping sauce.

Ingredients

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

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Cooking method

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

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Spaghetti with yellow and green tomatoes

2016-05-12 12:05:09

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

Ingredients

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

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Cooking method

1. Heat oil in a frying pan. Add garlic and sauté until fragrant, about 2 minutes. Add the onion and cook over moderate heat until the onion softens (about 4 minutes).
2. In a bowl, combine tomatoes with garlic, onion and basil. Season with salt.
3. Add spaghetti to a pot of boiling salted water and cook until al dente, drain and place in a large bowl. Mix well with oil (butter or olive).
4. Seasoned tomatoes can be scattered over spaghetti or served separately as a side dish.

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Spicy tomato ketchup

2016-05-12 12:18:08

Do you love ketchups and tomato pastes? Instead of stuffing yourself with store-bought sauces that have no clear ingredients, try making ketchup at home. Believe me, its taste and quality will surprise and delight you!

Ingredients

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

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Cooking method

1. Scrape out the seed chambers of each tomato and place them in a sieve set over a saucepan or large bowl. Try to get as much juice out of them as possible by pressing a little on them with a spoon or spatula. Coarsely chop the tomatoes and add them to the resulting tomato juice.
2. Heat the oil in a large frying pan, add the onion and sauté over moderate heat, stirring, until soft and golden, about 5 minutes. Add garlic and heat for 1 minute.
3. Then add tomatoes with juice and ground red pepper to the onions and garlic. Season with salt and simmer, stirring, until thickened, about 20 minutes. Sprinkle basil and mint on top before serving.

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Salmon with stewed tomatoes and hot peppers

2016-05-12 12:24:49

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

Ingredients

1. olive oil 6 tbsp. l.
2. jalapeño (medium-sized chili pepper), seeded and sliced ​​crosswise 10 pieces.
3. ripe tomatoes (coreless and coarsely chopped) 2 kg
4. salt
5. salmon fillet with skin 2 kg
6. freshly ground pepper

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Cooking method

1. In a large, deep skillet, heat 6 tablespoons olive oil. Add hot peppers and sauté over moderate heat, without stirring, until softened (about 6 minutes). Using a slotted spoon, transfer the peppers to a plate.
2. Place the chopped tomatoes in a saucepan and heat over high heat until they release their juices (about 4 minutes). Use a slotted spoon to transfer the tomato pieces to a large bowl. Boil the tomato juice over high heat until it thickens. This will take about 8 minutes. Then return the tomato pieces to the saucepan and add salt.
3. Place salmon fillet coated with olive oil (skin side down) on a preheated grill pan and cover with a lid. Cook until the fish turns pink in the middle. To check readiness, you can pierce the fillet with the tip of a knife. Cooking time is 6-8 minutes, depending on the temperature of the grill pan. Season with salt and pepper.
4. Place a spoonful of tomatoes with juice on an elongated dish. Carefully place the salmon fillets onto the tomatoes. If necessary, carefully remove the skin from the fish. Sprinkle the dish with hot pepper on top.

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Warm salad with tomatoes and anchovies

2016-05-12 12:32:59

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

Ingredients

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

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Cooking method

1. In a small frying pan, combine olive oil, anchovies, garlic and lemon zest.
2. In a small bowl, toss the red onion and vinegar and let sit for 10 minutes.
3. Bring a small saucepan of water to a boil. When the water is boiling, reduce the heat to low and carefully place the eggs into the water. Boil them for 6 minutes. Using a slotted spoon, remove the eggs and plunge them into cold water. Let them cool for a couple of minutes. Peel the eggs.
4. Divide the tomatoes among 4 plates. Season them with salt and pepper. Place red onion on top and sprinkle vinegar over everything.
5. Fry the anchovies over medium to low heat. Place them on top of the tomatoes. Cut the eggs in half and place one half on each plate. Sprinkle parsley on top and serve immediately.