Many homeowners can can tomatoes every year to enjoy the summer harvest during the cold winter months.

From ripe tomatoes

Peeled with bell pepper

Ingredients:

• 5 pieces each of cloves and peppercorns;
• 3 kilograms of tomatoes;
• bell pepper – 3-4 pieces;
• 20 grams of sugar;
• 10 grams of salt;
• 1 teaspoon vinegar.

Filling: Wash and peel the tomatoes, place them in a saucepan with ½ cup of water at the bottom. Cook for 40-45 minutes after boiling. Stir everything with a blender, add sugar and salt, and then put on low heat for another 4 minutes.

Stuffing: Peel and cut the peppers, then score the tomatoes in a small cross shape. After pouring boiling water over the vegetables, remove the skins. Add the remaining ingredients to the jars and seal them.

In mustard

Ingredients:

• clean water – 10 liters;
• 5 kilograms of small tomatoes;
• 100 grams of sugar;
• 100 grams of salt;
• 100 grams of dry mustard.

Wash the tomatoes and place them in jars without adding any spices. Mix mustard and all the ingredients in one bowl, fill it all with cold water. Stir until a uniform consistency is formed. Pour the liquid into the jars, then cover them with plastic lids. Store the jars in a cool place.

With cherry branches and leaves

Ingredients:

• 1.5 kilograms of tomatoes;
• water – 200 milliliters;
• 50 grams of vinegar;
• 80 grams of sugar;
• 3-5 cherry branches, large leaves;
• dill umbrellas;
• salt.

Use only ripe tomatoes for cooking. Wash them and pierce them with a fork (near the stems). Place twigs and leaves of cherries and dill umbrellas on the bottom, place the fruits tightly in jars. Fill everything with boiled water - now you can roll up the jars.

Sun-dried tomatoes

Ingredients:

• 1 kilogram of tomatoes;
• olive oil – 50 grams;
• spices;
• balsamic vinegar;
• greens and garlic;
• salt.

Wash the tomatoes and cut into large pieces. Place each piece cut side down on baking paper greased with olive oil. Place the tomatoes in the oven for 2-3 hours with a minimum heat of 120 degrees. As a result, the tomatoes should become sun-dried, but not dry.

Disinfect the jars, finely chop the herbs and garlic. Place a layer of tomatoes, a layer of herbs and garlic in the jars. Tamp tightly to the very top, at the end pour 2-3 tablespoons of vinegar into a half-liter jar, keep the jars in boiling water for another 10 minutes to completely disinfect, and roll up.

With grapes

Ingredients:

• tomatoes – 4-5 pieces;
• grapes – 120-160 grams;
• one leaf each of cherry, bay leaf and currant;
• garlic;
• horseradish leaves – 5 grams;
• a little paprika;
• 5 grams of black pepper (peas);
• sugar;
• dill;
• salt;
• a little hot pepper.

Place spices and herbs in a jar, with vegetables and grapes on top. Fill everything with boiled water. After 10-12 minutes, boil the water from the jars and add sugar and salt. Roll up the jars after pouring the filling into the jars.

From green whole fruits

Green tomatoes are distinguished by their taste and consistency. There are many recipes for canning them.

"Garlic" green tomatoes

Ingredients:

• 10 medium tomatoes;
• 1 head of garlic;
• 1 horseradish stalk;
• onion – 1 piece;
• 20 grams of vinegar;
• parsley – 1 bunch;
• salt;
• sugar;
• Bay leaf;
• 10 grams of peppercorns and hot pepper.

Cut the tomatoes and stuff them with garlic and parsley. Place the spices and garlic at the bottom of the jar, and then the tomatoes, after cutting them and putting some garlic and parsley there. Pour boiling water over everything (cook for 20 minutes). After this, replace the water from the jars with fresh water, and mix the marinade from the jar with salt and sugar and cook for 5 minutes. Pour the liquid out of the jars and pour the marinade into it, then seal the jars.

Pickled

Ingredients:

• 1 cup of sugar;
• tomatoes (600-800 grams);
• ½ cup salt;
• water;
• red hot pepper;
• vinegar - 1000 milliliters;
• bay leaf;
• 10 grams each of red and black pepper.

Chop the green tomatoes, hot peppers and onions, place them in a bowl and pour the marinade over them. After 8 hours, the marinade should be poured into a saucepan, and the vegetables should be placed in jars. After boiling the marinade, pour it back into the jars and roll them up.

Tomatoes in Polish

Ingredients:

• 10-12 green tomatoes;
• salt – 50 grams;
• water – 0.6-1 liters;
• onion – 100 grams;
• 1 glass of vinegar;
• bay leaf;
• sugar – 40 grams.

After cutting the tomatoes into slices, place them in a ceramic bowl, add salt and place chopped onions on top. After 24 hours, drain the marinade and boil it. Place the vegetables in jars and fill them with marinade, and then roll them up. Don't forget about pasteurization (this needs to be done at 85 degrees).

Marinated in Georgian style

Ingredients:

• green tomatoes – 8-10 pieces;
• garlic – 8 cloves;
• a little hot pepper;
• peeled walnuts – 1 cup;
• 200 milliliters of vinegar;
• tarragon and basil - 5 grams each;
• mint and coriander - 10 grams each.

After soaking the tomatoes in boiling water for 20 minutes, cut them into 4 parts. Chop the garlic and nuts, squeeze the juice out of the garlic, add spices to the pulp and stir. Place the chopped tomatoes in jars, adding the spice mixture periodically. Add boiling water and vinegar to the jars and seal them. After a couple of days, the tomatoes will turn yellow, and you will be able to cook something delicious from yellow tomatoes.

Spicy

Ingredients:

• 5 liters of water;
• 4 kilograms of tomatoes;
• sugar and salt - 15 grams each;
• vinegar and vodka – 10 grams each;
• cloves - 5 pieces;
• black and red pepper – 5 grams each;
• garlic;
• greenery;
• a little bay leaf.

Prepare the marinade and pour it over the washed tomatoes, herbs, spices and garlic. Sterilize for about 20 minutes and you can roll up the jars. Room temperature is good for storage.

Caviar and salads

You can also make good salads and caviar from ripe tomatoes.

Caviar according to grandma's recipe

Ingredients:

• 2.5-3 kilograms of tomatoes;
• 1 kilogram of onion;
• 1.5-2 kilograms of carrots;
• salt and sugar - 3 tablespoons each;
• bay leaf;
• 500 milliliters of vegetable oil;
• vinegar;
• 1 teaspoon black pepper.

Grind the tomatoes in a blender, then finely chop the onion and grate the carrots. Mix these vegetables in one pan and add all the ingredients there. Cook for 2 hours over low heat, stirring constantly. After 120 minutes, pour the caviar into jars. The dish can be served the next day.

Tomato salad with onions

Ingredients:

• tomatoes – 500 grams;
• onion – 3 heads;
• garlic – 3 cloves;
• 1 bunch of greens;
• 1 liter of water;
• 10 grams of sugar and salt;
• vinegar;
• black pepper - to taste;
• 1 tablespoon of vegetable oil.

Finely chop the tomatoes and onions. After adding the chopped herbs, place it all in canning jars. Add garlic and prepare marinade. Bring it to a boil and pour into jars. Add also vegetable oil.

Lecho classic

Ingredients:

• tomatoes, carrots and bell peppers – 800-1000 grams each;
• 300 grams of onion;
• 100 grams of sugar;
• 20 grams of salt;
• 100 grams of vegetable oil;
• vinegar.

Cut the carrots and peppers into strips, the onions into rings, and mince the tomatoes. Boil the oil in a saucepan, then add the carrots, after 5 minutes - the tomatoes, sugar and salt, and after another minute - the bell pepper. Then place the onion in the pan and cook over low heat. After 60 minutes, add vinegar and wait 10 minutes. The lecho is ready, now put it in jars.

Green tomato caviar

Ingredients:

• tomatoes (green) – 10-12 pieces;
• ripe tomatoes - 4-5 pieces;
• sugar – 20 grams;
• a little vegetable oil;
• spices to taste.

Chop the ripe tomatoes and boil for 30 minutes, and bake the green ones at 180 degrees, wrapped in foil. Fry the chopped onion in a frying pan and place it in the boiled tomatoes along with chopped green ones. Add spices and herbs, stir and place on low heat. Bringing to a boil, pour the finished caviar into jars.

Caviar with apples

Ingredients:

• tomatoes – 15-20 pieces;
• apples – 0.5 kilograms;
• vegetable oil – 200 milliliters;
• garlic;
• carrots and peppers.

Peel and pass all vegetables and fruits through a meat grinder. Add salt and put on fire. After boiling the mixture, pour in the oil and leave to cook for another 25 minutes. Add garlic and cook for another 10-12 minutes. Place the finished caviar into jars, sterilizing them in advance.

Tomato paste, adjika, ketchup

Tomatoes are a key ingredient for preparing various types of ketchup, adjika, and tomato paste.

Tomato paste in a slow cooker

Ingredients:

• 2 kilograms of tomatoes;
• salt and sugar - 1 tablespoon each;
• vinegar;
• 20 grams of vegetable oil.

Peel the tomatoes and pass them through a meat grinder (you can use a regular grater). Add salt and sugar to the tomatoes, then stir the prepared mass. Spices are added to taste, then the mixture should be placed in a slow cooker. Turn on the “Extinguishing” mode for 60 minutes.

Spicy adjika “Ogonyok”

Ingredients:

• 1 kilogram of tomatoes;
• chili and garlic - 300 grams each;
• salt;
• 1 kilogram of bell pepper.

Peel the tomatoes, garlic, peppers and pass it all through a meat grinder. Salt the resulting mixture and cover it with a lid. After 3 days of fermentation, adjika can be poured into jars and preserved. As a result, you should have about 2.5 liters of finished adjika.

Adjika with apples

Ingredients:

• 3 kilograms of tomatoes;
• 1 kilogram of carrots;
• 1 kilogram of sweet apples;
• 6 cloves of garlic;
• hot peppers;
• ½ cup vinegar and vegetable oil;
• salt – 40 grams.

All vegetables need to be washed, peeled and ground in a meat grinder, first cutting into several pieces. Place the resulting mixture in a deep metal bowl and let it cook. After boiling, wait another 40 minutes, stirring the adjika constantly. Add salt, sugar and chopped garlic with butter to a bowl. After stirring, cook the adjika for another 10-15 minutes.

Ketchup with cherry plum

Ingredients:

• 2 kilograms of tomatoes;
• 800 grams of sour cherry plum;
• seasonings and spices - to taste;
• 200 grams of sugar;
• 5 heads of garlic;
• 1 bunch of parsley.

Peel the cherry plum and tomatoes, cut them into several pieces and place in a vessel. Add water and cook the mixture over medium heat. Add garlic and herbs. After a few minutes, puree the mixture in a blender and grind through cheesecloth (or a sieve). Place the resulting puree on the fire and cook until the required consistency is obtained. Season with salt, add a little sugar and remove the ketchup from the heat when the sugar has completely dissolved.

Adjika "Thermonuclear"

Ingredients:

• 10 ripe tomatoes;
• 50 grams of salt;
• 6 heads of garlic;
• 6 red pepper pods;
• 0.5 kilograms of fresh paprika.

Wash, peel and cut the vegetables into large pieces. Pass everything through a meat grinder. Add salt and leave the mixture to steep (60-90 minutes). Stir the adjika and you can pour it into jars.

Vegetable juices

Tomato juices prepared with your own hands will be much healthier than store-bought ones.

Classic tomato juice

Ingredients:

• 2 kilograms of tomatoes;
• 50-150 grams of salt (depending on your taste preferences).

Get rid of the skins on the tomatoes; only the pulp itself should remain. If you don't have a juicer, use a meat grinder and cheesecloth to clean. Place the resulting juice on the fire, boil for 10-15 minutes, then add salt if desired. The consistency of tomato juice can be influenced by adding boiled water. Pour the prepared juice into jars.

From tomatoes and spinach

Ingredients:

• 2 kilograms of tomatoes;
• 1 bunch of parsley;
• 50-150 grams of salt;
• 200 grams of spinach.

Wash the vegetables and put them through a juicer separately, then mix the spinach and tomato juice in one container, adding finely chopped parsley. Bring the juice to a boil, dilute with boiled water to the required consistency, bring to a boil again, boil for 10 minutes and roll into jars.

Without salt

Ingredients:

• 1 kilogram of tomatoes;
• 200 grams of celery;
• 20 grams of ginger.

Wash the ripe tomatoes and, after peeling them, cut them into pieces. Pass the tomatoes through a juicer and place the juice on low heat. It should simmer for 15 minutes, then add the ginger and chopped celery. After 5 minutes the drink is ready for preservation.

From pickled tomatoes

Ingredients:

• 3 kilograms of tomatoes;
• 30 grams of salt.

Wash and cut the tomatoes into large pieces, then leave them to ferment for three days. Boil the pickled tomatoes and pass them through a sieve. Boil the juice you received for 15-20 minutes and add salt. The drink is ready, now you need to roll it into cans or you can serve it immediately.

Grandma's recipe

Ingredients:

• 1.5-2 kilograms of tomatoes;
• 1 glass of water;
• 10 grams of black ground pepper;
• 3 cloves of garlic;
• 20-30 grams of salt.

Cut the washed tomatoes into 2-3 parts and place in a saucepan, add water. Heat the tomatoes on the stove until softened, then pass the juice through cheesecloth or a sieve and return to the heat, bringing to a boil. You need to salt and pepper based on the volume of the finished product: for each liter of juice you need 25-30 grams of salt and 10 grams of pepper. At the end of cooking, add crushed garlic, salt and pepper. Pour the juice into jars and cover them with lids.

Dishes

Good ripe tomatoes are also suitable for preparing first courses. As a result, they turn out satisfying and healthy.

First for lunch

The following recipes will work:

Hungarian soup

Ingredients:

• 2 liters of meat broth;
• 50 grams of rice;
• 700 grams of tomatoes;
• onions and carrots - 2 pieces each;
• 300 grams of sour cream;
• celery;
• boiled meat (beef or pork) – 300 grams;
• parsley (root);
• greens (for decoration);
• salt and pepper to taste.

Grate the tomatoes by cutting them in half. Do this so that the skin remains in your hand. Simmer the tomatoes for 10-15 minutes until a soft mixture forms, then pass it through a sieve to remove the seeds. Cut the remaining vegetables into small pieces and place in the broth. Add sour cream to the soup, pepper and salt to taste. After 15 minutes, add chopped cooked meat and the dish is ready.

Pumpkin soup

Ingredients:

• 250 grams of pumpkin;
• 2 cloves of garlic;
• 200 grams of canned tomatoes;
• curry;
• sugar and salt;
• 200 grams of water;
• 100 milliliters 15 percent cream;
• 50 grams of feta cheese;
• balsamic sauce;
• pumpkin seeds – 30 grams.

Saute finely chopped garlic and onion in olive oil, then add curry. Chop the pumpkin and add it, simmer for 5 minutes. Place canned tomatoes with all the vegetables, peel off their skins, add 200 grams of boiled water. Add spices to taste, cook for 10 minutes until the pumpkin is soft. Mash the pumpkin soup into a puree and add cream. Feta and seeds are used as decoration.

Cream soup with egg

Ingredients:

• 500 grams of tomatoes;
• 1 egg yolk;
• 200 milliliters vegetable broth;
• 1 egg;
• 10 grams of parmesan;
• 200 milliliters of milk;
• butter;
• spices to taste.

Peel and cut the tomatoes into pieces, place in a saucepan with broth and cook for 10 minutes. Use an immersion blender to puree the ingredients in the pan. Fry the butter, milk and flour in a frying pan until the consistency is golden brown. Add this to the pan and blend again with the blender. Put the soup back on the fire, add the beaten yolk and grated cheese. Before serving, garnish the soup with herbs.

With tomato juice

Ingredients:

• 2 liters of juice;
• 3 cloves of garlic;
• 300 grams of smoked chicken;
• 1 tablespoon vegetable oil;
• seasonings and spices - to taste.

Peel the onion and garlic and cut them into small cubes, then fry them in a frying pan. Add chicken meat and fry for 5 minutes. At the same time, cook the tomato juice in a saucepan; you can season it if desired. Add the roasted meat to the juice and cook for another 10 minutes.

Light on broth

Ingredients:

• 2 kilograms of tomatoes;
• black pepper;
• salt;
• olive oil;
• 1 liter of broth;
• basil.

Cut the tomatoes into pieces and place them in the pan. Add garlic, onion and olive oil. Pepper and salt to taste. Place the dish on the stove and wait 30 minutes. After this, add a little broth to the pan, stir, and then add all the remaining broth. After bringing the soup to a boil, remove it and puree using a blender. Add pepper and basil if desired.

Second for dinner

Tomato adds originality and flavor to main courses. This is a unique combination of usefulness and taste.

Chicken with eggplant

Ingredients:

• 300 grams of chicken breast;
• 1 tomato;
• 70 grams of hard cheese;
• spice for chicken;
• 1 clove of garlic;
• 1 eggplant;
• vegetable oil;
• 20 grams of mayonnaise;
• parsley.

Chop the tomato, eggplant, garlic and parsley. Fry the eggplant pieces for 3-4 minutes per side. Grease a large saute pan with oil and place half of the eggplant pieces in it. Place chicken meat, beaten with a kitchen hammer, on top. Top with the rest of the eggplant and tomatoes. Sprinkle everything with parsley and garlic. There should be grated cheese on top. The dish will take 30-35 minutes to prepare.

Shakshuka

Ingredients:

• 100 grams of tomatoes;
• 3 eggs;
• 2 cloves of garlic;
• 50 grams of tomato paste;
• greenery;
• salt and pepper - to taste;
• spicy seasoning.

Finely chop the garlic and onion, then fry it in a frying pan. Add tomato paste and finely chopped tomato to the onion. Season with salt and pepper, add herbs and simmer for a few minutes. Add the eggs and cover the pan with a lid. Cook until the eggs are ready.

Chicken fillet with basil

Ingredients:

• 600 grams of fillet;
• 200 grams of tomatoes;
• salt and pepper to taste;
• fresh basil.

Cut the chicken breasts lengthwise, add pepper, salt, basil and tomatoes cut into thin circles. Secure the breasts with toothpicks and place the dish in the pan. Fry until cooked (the color of the finished chicken should be dull).

Korean tomatoes

Ingredients:

• 1 kilogram of tomatoes;
• 200 grams of bell pepper;
• 1 head of garlic;
• hot pepper;
• 50 milliliters of vinegar;
• vegetable oil;
• 30 grams of sugar;
• 10 grams of salt;
• dill.

Grind pepper and garlic in a blender. Wash the tomatoes and cut them into pieces. Add the blender mixture to them and place the dish in a frying pan over low heat. Add chopped onion, sugar, salt, vinegar and oil. Cook for 10 minutes. You can decorate the dish with parsley.

Frittata

Ingredients:

• 200 grams of cherry tomatoes;
• 4 eggs;
• 200 grams of chicken sausage;
• greens for decoration;
• salt and pepper - to taste.

Chop the sausage and tomatoes and fry them in a frying pan. You need to add cherry tomatoes with the skin side up. Fry for 3-5 minutes, then add beaten and salted eggs to the pan. Garnish with parsley and place the pan in the preheated oven for 10 minutes.

From sun-dried tomatoes

These unique recipes will allow you to surprise your family and friends with incredible homemade dishes.

Sun-dried tomatoes (in the oven)

Ingredients:

• 2 kilograms of tomatoes;
• Provence herb;
• 1 clove of garlic;
• 20 grams of vegetable oil;
• black pepper.

Cut the tomatoes into 4 pieces and remove the seeds. Place the tomatoes on parchment paper and place on a baking sheet. Season with salt and pepper to taste, add herbes de Provence. Add some vegetable oil. Place the baking sheet in a preheated oven (120 degrees) for 3 hours. These tomatoes can be used in other recipes.

Pasta with garlic

Ingredients:

• 100 grams of sun-dried tomatoes;
• 3 cups boiling water;
• 2 cloves of garlic;
• 20 grams of olive oil;
• 400 grams of curly pasta;
• basil;
• pepper and salt - to taste;
• 30 grams of parmesan;
• oregano – 20 grams;
• rosemary.

Place the tomatoes in a bowl and pour boiling water over them. After 5 minutes, remove a small portion of the tomatoes from the bowl and cut them into pieces. Grind the remaining part with a blender. Fry the onion and garlic in a frying pan, then add the tomato puree and bring the mixture to a boil. Add the spices and herbs, simmer for another 2 minutes, and then add the cooked pasta to the pan. Mix everything and garnish the dish with basil.

Lavash roll with salmon

Ingredients:

• 1 Armenian lavash;
• 50 grams of arugula;
• 50 grams of sun-dried tomatoes;
• 50 grams of hard cheese;
• 50 grams of lightly salted salmon.

Place the arugula on the pita bread on the side you start wrapping first, then add the herbs and sun-dried tomatoes. Add some lightly salted salmon and grated cheese. Carefully wrap the pita bread and cut it into pieces.

Chicken burger

Ingredients:

• 400 grams of minced chicken;
• 100 grams of frozen spinach;
• Salt and pepper – 5 grams each;
• 20 grams of oatmeal;
• lettuce leaves;
• whole grain buns;
• garlic;
• 50 grams of mayonnaise;
• 10 grams of lemon juice;
• 20 grams of chopped sun-dried tomatoes.

Grind the garlic, grind it together with tomatoes, mayonnaise, salt and lemon juice until smooth. Mix spinach, flakes, minced meat, pepper and salt, form several cutlets of the same shape. Fry them in a frying pan. Cut the buns in half and start layering (lettuce on top and bottom, cutlet in the middle). Grease the buns with the prepared sauce.

Pita pizza

Ingredients:

• 300 grams of sun-dried tomatoes;
• 100 grams of bell pepper;
• 2 round pitas;
• 100 grams of mozzarella;
• oregano;
• basil leaves.

Place the tomatoes, peppers and oil in a blender cup. Grind this until smooth. Cut the pitas in half and place them on a baking sheet, after greasing them with oil. Top with oregano and pepper mozzarella. Place the pizza in the preheated oven for 5 minutes until the cheese is melted - this will be your guide. Top with basil.

Quick snacks

Delight your guests with original tomato appetizers.

Stuffed with cottage cheese

Ingredients:

• 1-1.5 kilograms of small tomatoes;
• 1 clove of garlic;
• 200 grams of cottage cheese;
• 20 grams of mayonnaise;
• parsley, dill and salt - to taste.

Core the tomatoes and place the remaining baskets on a paper towel to dry. Mash the cottage cheese with a spoon and mix it with garlic, chopped herbs and mayonnaise. Season with salt and pepper if desired. Stir the mixture and use a teaspoon to stuff the tomatoes.

"Cheese" tomatoes

Ingredients:

• 0.5 kilograms of tomatoes;
• 100 grams of hard cheese;
• 20 grams of mayonnaise;
• olives for decoration;
• 1 clove of garlic.

Grate the cheese and garlic, mix the squeezed garlic with mayonnaise - this will be the sauce. Wash and peel the tomatoes, then cut them into thin pieces and place on a plate. Spread a small layer of prepared sauce on top, sprinkle with grated olives and garnish.

Garlic

Ingredients:

• 300 grams of tomatoes;
• 2 cloves of garlic;
• 50 grams of tomato juice;
• vinegar and vegetable oil - 1 spoon each;
• greenery;
• a pinch of sugar;
• pepper - to taste;
• green salad.

Wash the onions and tomatoes, then cut them into thin rings. Place everything in a bowl and pour over the marinade prepared from juice, garlic and vegetable oil. Wait 30-40 minutes for the appetizer to brew, garnish it with green salad leaves and serve.

With bell pepper

Ingredients:

• 1 kilogram of tomatoes;
• 3-4 cloves of garlic;
• 100 grams of bell pepper;
• vinegar and vegetable oil - 50 milliliters each;
• 50 grams of sugar;
• red pepper and salt – 10 grams each;
• dill;
• parsley.

Peel the tomatoes and bell peppers and cut them into medium pieces. Chop the dill and parsley. The garlic needs to be cut into thin slices. All ingredients must be mixed together with vegetable oil, vinegar and spices. Store the snack in the refrigerator, covering the dish with plastic. It will be ready the next day.

Jewish tomatoes

Ingredients:

• 500 grams of tomatoes;
• 100 grams of hard cheese;
• 3 cloves of garlic;
• pepper, salt and mayonnaise - to taste.

Cut the tomatoes in half and scoop out the inner pulp. Pepper and salt the tomato slices, and grate the hard cheese onto the removed tomato pulp. Mix the inner pulp with the garlic and place it back into the tomato wedges. Before serving, garnish with a small amount of herbs.

Salads

The following recipes are popular:

Tomatoes "under a fur coat"

Ingredients:

• 300 grams of tomatoes;
• 200-250 grams of hard cheese;
• 2 eggs;
• 100 grams of mayonnaise;
• 2 cloves of garlic;
• pepper, salt and herbs - to taste.

Peel and cut the tomatoes into thin slices, place half on a plate. Pepper, salt and cover with pieces of boiled egg. Crush the garlic and grate the cheese - all this needs to be mixed with mayonnaise. Brush the tomatoes on a plate with this sauce, then place the remaining tomatoes, salt, pepper, egg and more sauce on top. Decorate with greens.

Plum salad

Ingredients:

• 300 grams of tomatoes;
• 150 grams of sour cream;
• 150 grams of eggplant;
• 30 grams of currant juice;
• 200 grams of plums;
• sugar and salt.

Cut the eggplants and fry a little. Chop the plums and tomatoes, then mix everything in a bowl. Mix juice, sugar, salt and sour cream for the sauce and place it over the tomatoes. Mix everything carefully. If desired, decorate the finished salad with herbs or pieces of plums.

Cheesy

Ingredients:

• 250-300 grams of tomatoes;
• 30 grams of onion;
• 100 grams of mayonnaise;
• 100 grams of processed cheese;
• 50 grams of cucumbers;
• pepper and salt.

Wash the tomatoes and cucumbers, cut them into small pieces. Add grated cheese, onions and mayonnaise to all this. Pepper, salt and stir the salad. Top with cheese and herbs.

Spanish salad

Ingredients:

• 450 grams of tomatoes;
• 200 grams of canned tuna;
• 50 grams of salad;
• some olives or black olives;
• canned soybeans and corn – 100 grams each;
• half a bell pepper;
• olive oil and salt.

Divide the tuna carcass into small pieces, peel and cut the bell pepper. Tear the lettuce leaves into small pieces. Mix soy, tuna, olives and corn together, adding lettuce and pepper. Salt the salad and add olive oil. Peel the tomatoes from the pulp and season them with the prepared salad. Decorate the salad if desired, cover the cut tomatoes with the cut off tops.

With grapes

Ingredients:

• 600 grams of tomatoes;
• lemon;
• 100 grams of grapes;
• 20 grams of vegetable oil;
• a few drops of citric acid;
• salt, green onions and pepper - to taste.

Peel and cut the tomatoes into small pieces and place them in a salad bowl. Add citric acid, salt, onion and grapes. Drizzle oil on top of everything. Garnish with lemon wedges.

Dishes in the oven

Using the oven in cooking allows you to create incredibly tasty masterpieces from tomatoes.

Provençal tomatoes

Ingredients:

• 400 grams of tomatoes;
• 1 clove of garlic;
• 30 grams of olive oil;
• 50 grams of breadcrumbs;
• 1 bunch of parsley;
• salt and pepper - to taste.

Chop the parsley, breadcrumbs and garlic. Add olive oil, salt and pepper. Cut the tomatoes in half and place the prepared filling on the cuts. Place the tomatoes on a baking sheet and pour a little oil on top. Place in preheated oven for 20 minutes. The formation of a golden crust will be your signal that the dish is ready.

Stuffed with cheese

Ingredients:

• 1-1.5 kilograms of tomatoes;
• 1 cucumber;
• 250 grams of ham;
• 150 grams of hard cheese;
• 20 grams of sour cream;
• dill, salt and dill - to taste;
• 10 grams of vegetable oil.

Remove the pulp from the tomatoes. Chop the cucumbers, ham, onion and dill. Mix everything in one vessel, adding grated cheese. Fill the tomatoes with this paste and add a little more cheese on top. Place the tomatoes on a greased baking sheet and place in the preheated oven for 15 minutes.

Chanakhi

Ingredients:

• 250 grams of meat;
• 200 grams of potatoes;
• 300 grams of canned peas;
• 1 carrot, onion and tomato;
• 20 grams of tomato paste;
• 2 cloves of garlic;
• salt and spices - to taste;
• 100 ml water.

Place chopped onions and carrots in the bottom of the pots, then garlic. Place the meat coated with tomato paste on top of the garlic, then the chopped tomatoes. Pepper and salt. Then add diced potatoes and peas. Bake in the oven for 40 minutes at 180 degrees.

With minced meat

Ingredients:

• 700-800 grams of large tomatoes;
• 600 grams of ground beef;
• garlic;
• 1 bunch of parsley;
• pepper and salt.

Remove the pulp from the tomatoes and place them on a paper towel to dry. Pass the pulp through a meat grinder. Cut the onion and fry it in a frying pan, then fry the minced meat, adding tomato pulp, pepper and salt. Mix the prepared minced meat with onions, crushed garlic and herbs. Fill the tomatoes with minced meat and place in a preheated oven. Cook the dish for 45 minutes at 200 degrees.

Hearty potatoes

Ingredients:

• 500 grams of potatoes;
• 600 grams of small tomatoes;
• 1 bunch of parsley;
• salt and pepper - to taste;
• vegetable oil – 20 grams.

Wash the potatoes and cut them into large pieces, then place them on a baking sheet. Add salt, vegetable oil and place in the oven for 15-20 minutes. Add chopped onions and tomatoes to the potatoes, stir and pepper. Place in the oven for another 10 minutes at 200 degrees. At the end, garnish the finished dish with parsley.

WHAT CAN YOU DO WITH BEATEN TOMATOES Red, ripe tomatoes are 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, 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 hardly count on Michelin-starred gazpacho, but a homemade version is quite possible. 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. - Pantumac - 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 - 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, 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 to drink.

10 foods that are not at all harmed by freezing Stocking up on food is practical and rational, and a refrigerator and cupboards full of food don’t necessarily have to let everyone know that you’re preparing for a blockade. A typical everyday situation for many is to come across a favorite but rare product on the shelf, for example, cheese. What do we regret in such moments? Most likely, it is impossible to take more than one piece, because milk and its derivatives do not live long, and it is not clear where to store them. But the time has come to give justice to the freezer, where, out of habit, we only keep meat and semi-finished products. It turned out that a lot of products can survive deep freezing without compromising quality, thanks to which we can theoretically have seasonal dishes on the table all year round. In general, it’s time to break traditions and destroy stereotypes: push containers and frozen chickens into the corners and put there what you didn’t dare put before. Cheese The shelf life of hard cheeses in the freezer can be up to 6 months. Before freezing a whole piece in its original packaging, wrap it in plastic wrap or a piece of cooking foil. To serve a cheese plate as an appetizer at your next party without worrying about leaving it until the last minute, cut the cheese ahead of time, place it in a container with a teaspoon of flour or cornstarch to prevent the slices from sticking together, and safely serve it. freezer. Before freezing grated cheese, you must first package it in freezer bags. Milk You can easily forget about a package of unfinished milk, which it will not forgive you for. To avoid pouring spoiled food down the sink, pour the remaining food into a plastic bottle or container, since the walls of a glass bottle may not be able to withstand the pressure of the expanding frozen liquid. But if you only have glass containers on hand, leave some free space in it. Marinated meat The barbecue trip may be postponed due to bad weather. What to do with meat? Place in a freezer bag, pour in the marinade and put away the freezer, calmly awaiting better days. Bread Note to anyone who has a habit of hoarding leftover bread: take preventative measures and simply freeze it. Cut the loaf into portions, put it in a bag and put it in the freezer as a reserve. Thawing in the oven or at room temperature is the recommended option. On the contrary, it is not recommended to do this in the microwave - this will cause the bread to quickly become stale. Flour Flour, languishing for a long time in a dry and warm cupboard, can eventually give rise to life in the form of bread grinders, flour eaters, weevils and other representatives of the insect kingdom. This won't happen to it in the freezer. A paper bag will allow air and moisture to pass through, and therefore a plastic container is needed for storage. Pour flour into it, put it in the refrigerator for two days, and then in the freezer. Greens Greens that are not eaten on time risk withering in our own refrigerator. Putting it in a glass of water will be a temporary measure, and drying does not always preserve the original taste. Preserve your harvest for several months by cutting the greens into portions and freezing them first on a baking sheet, covered with a sheet of baking paper, and then transferring them to a vacuum bag. Rice You will agree that cooking rice takes time. To save it, you can cook rice for future use and freeze the excess, first arranging it in portions on cooking paper and then in freezer bags or containers. Eggs Freezing eggs in their shells is not an option: its walls will burst from the expansion of the liquid. You can save eggs for up to a year by breaking them into a bowl, pouring them into a plastic container or even an ice cube tray, and putting them in the freezer. Baking We have long known about freezing raw dough, but we may have overlooked pies, muffins and cookies. True, the shelf life will be much more modest than that of other products: the pie or cake in the freezer is allotted only 24 hours, but due to the increased humidity it will acquire additional softness and a bright creamy taste. Cookies wrapped in film and placed in a vacuum container will remain usable for a month, and cakes for three. Vegetables and fruits These are the two most common groups of foods that can be frozen. Apples, kiwis, pears, bananas, and apricots tolerate low temperatures well, which will please lovers of fruit desserts and smoothies. This can be done either by cutting them into pieces or leaving them whole, although in the case of bananas the second option is preferable - not everyone will like to deal with slices slipping out of their fingers. If you are freezing vegetables and fruits in pieces, first place them on baking paper and put them in the freezer, and only then transfer them to a freezer bag.

Every real housewife should know the secrets of how to cook a tomato for the winter, because for such preparation you need to choose special tomatoes, and in addition spices and other vegetables. The cooking process can last from several minutes to 1-2 hours, depending on the ingredients and consistency, and also on what you want to get as a result. Let's look at the rules for choosing tomatoes for juice, recommendations for preparing them, and the best proven sauce recipes for the winter.

How to choose tomatoes for cooking

There are few selection rules. They are simple, but the result depends on compliance. So, let's begin:

• Depending on what consistency of juice is desired, it is worth selecting the varieties of tomatoes. If you take the “Bull’s Heart” variety, the drink for the winter will turn out to be very thick and rich. And the Tsar Bell tomato variety will give a lot of water, so the juice will be liquid, like apple juice.
• Even the ripest vegetables are suitable for cooking tomatoes. Slightly soft, crushed, overripe ones will also be ideal for sauces.
• Green tomato fruits should not be used for juice, as they will spoil the color of the product and its taste. Unripe vegetables do not provide much water, so their use is not advisable.
• The format of tomatoes for making juice does not matter. These can be small cherries, medium cream or large fruits. They will still be cut into pieces during cooking.
• Tomatoes grown in the open sun in garden beds are considered ideal for making tomato juice. Fruits that ripen in greenhouses do not have a large volume of water for such preparation and have a noticeable sourness.

What kind of container to cook tomatoes in?

A caring housewife will definitely ask herself the question: is it possible to cook a tomato in an aluminum pan? There is no definite answer here: if utensils made of such material are used for 1-3 hours, then oxidation will not occur, but if the juice is infused and then only boiled, then it is better to choose other types of utensils. No chemical processes occur in an iron, enameled or cast iron pan, so they are recommended for cooking tomatoes. Here is a list of utensils that may be needed for cooking tomatoes:

• Juicer for quickly removing the pulp and veins of tomatoes from the juice.
• A saucepan or large deep bowl for cooking juice.
• Colander or sieve (for straining the sauce after cooking, if a juicer was not used before).
• Storage containers (jars with screws or tin lids).
• A scoop or large mug for pouring tomato juice into jars.
• Seaming key (if classic tin lids for jars are used).

How long to cook the sauce for the winter

To understand how many minutes you need to cook the juice until it is ready, it is worth analyzing the entire cooking process. If heat treatment is carried out with vegetables for the first time, it can last up to 1 hour, but in classic versions, after boiling, you need to wait 5-15 minutes and pour the juice into jars. If the cooking takes place a second time (at the first stage, pieces of tomatoes were boiled, then they were rubbed through a sieve and put on the stove again), then 2-5 minutes will be enough to boil the dish and place it in containers.

Recipes for making tomato paste at home with photos

To understand how to cook tomatoes for the winter, you should consider several recipe options and choose the most suitable one for yourself. The difference lies not only in the process of obtaining the juice, but also in the additives that are added to the drink or sauce. Let's look at several classic recipes and unusual ways to prepare tomatoes for the winter. All the options considered are proven, so they are easy to use independently even for beginners.

Tomato paste on the stove

If you don’t use a juicer to prepare tomato juice, the process will take a little longer, but you won’t have to wash a lot of dishes and waste electricity. The task is to cut the vegetables into large pieces, boil them a little and rub through a sieve. This method helps to obtain a thick tomato with a small amount of grains and pulp. Let's consider a simple proven recipe for the dish.

Ingredients:

• Ripe red tomatoes – 2 kg.
• Sweet red pepper – 2-3 pcs.
• Salt, sugar - according to tomato varieties and taste preferences.
• Black peppercorns, bay leaf.

Preparation:

1. Rinse all the tomatoes under running water and remove excess water.
2. Do the same with pepper.
3. In a large (preferably cast iron) container, cut the tomatoes into large pieces, cutting out the roots and veins.
4. Along with the tomatoes, it is worth cutting sweet peppers of fleshy varieties into small pieces.
5. Place the bowl with chopped vegetables on the stove over low heat, and when a little liquid appears at the bottom, increase the power of the burner.
6. After the fruits have boiled for up to 5 minutes, they should be set aside and cooled to room temperature.
7. Through a sieve or colander, strain the boiled tomatoes and peppers, crushing them with a spoon or silicone spatula. Excess skins and veins should be removed.
8. The resulting paste must be salted, sugar, spices and a few leaves of bay pepper added. Place it all on the stove, boil for 3-5 minutes, then pour it into jars and roll up the lids.
9. This tomato paste can be stored for 1 to 5 years in a cool, dark place.

Homemade tomato for the winter like fresh

There is nothing better in winter than homemade tomato juice. This dish is allowed to be consumed as an independent unit or added to borscht, cabbage, soups or other types of food. In order for homemade tomato juice to turn out as fresh, you need to add a minimum of spices and additional vegetables to it, but to increase the shelf life, it is worth cooking well. Let's look at a quick recipe for such a preparation.

Ingredients:

• Red tomatoes of fleshy varieties - 3 kg.
• Parsley, dill - a few fresh sprigs.
• Salt, pepper, white sugar - according to taste preferences.

Preparation:

1. Rinse vegetables and herbs thoroughly.
2. Dry them in a colander or with paper towels.
3. Cut out the inner root of the tomatoes and run the vegetables through a juicer.
4. Pour all the resulting juice into a large enamel container.
5. Place the liquid on the stove and bring to a boil.
6. Add sugar, salt, ground pepper, constantly tasting the future dish. You shouldn’t put too many spices, it will enhance the taste, but it will lose its naturalness.
7. Place parsley and dill leaves into boiling liquid.
8. Boil the juice until the sugar finishes melting. The total amount of time the tomato simmers should be about 20-25 minutes.
9. Pour the liquid into sterilized jars and seal the tin lids very tightly.

Pepper Bulgarian tomato without sterilization

Sweet bell peppers are often added to tomato juice. This addition gives an unusual taste and makes the consistency thicker. Peppers can be placed cut into pieces, whole or grated through a grater or blender. Let's consider a simple recipe for tomato juice with other vegetables and fruits, which will certainly be appreciated by all household members and guests.

Ingredients:

• Red and yellow tomatoes – 3 kg in total.
• Bell pepper – 1.5 kg.
• Plum with a well-separable pit - 0.5 kg.
• Sour apples – 300 g.
• Sugar, salt - according to tastes.

Preparation:

1. Rinse all vegetables and fruits under clean water. Leave them for a few minutes to drain off excess water.
2. Peel the pepper, cut into quarters, place in a large cauldron, where the whole dish will be cooked.
3. Pass the tomatoes through a juicer, pour the resulting liquid into the bell pepper.
4. Peel plums and apples, pass through a juicer, add this liquid to the main tomato juice.
5. Immediately put a little salt, sugar, and spices if you want.
6. Bring tomato juice to a boil, stir it, taste.
7. Adjust the dish according to your own taste (add salt, sugar, apple cider vinegar).
8. Boil the tomato for 5-10 minutes and pour into glass jars. Bon appetit in winter!

Tomato juice recipe

A good housewife knows that preparing tomato juice takes a lot of time. But how to cook tomatoes for the winter using new kitchen appliances? Such devices can simplify the cooking process and even reduce the time it takes to create an excellent dish. Let's look at step-by-step recipes for tomato juice in a slow cooker and pressure cooker for preparing for the winter.

In a slow cooker

To quickly prepare delicious tomato juice at home, you should use a slow cooker. This popular device will help you by asking you not to stand at the stove for a long time, but to start the equipment and go somewhere to attend to your issues. In addition, there is no risk that the contents of the pan will leak, boil over or burn. Here is an excellent recipe for rich tomato juice in a slow cooker.

Ingredients:

• Cherry tomatoes or other small varieties of tomatoes - 2 kg.
• Ripe pear – 300 g.
• Sour apple – 300 g.
• Cloves, cinnamon, black pepper, allspice, salt, sugar - according to taste.

Preparing tomato juice in a slow cooker:

1. Rinse all fruits and vegetables.
2. Separate the excess parts from them: tails, veins, seeds, core.
3. Using a juicer, chop tomatoes, pears, and apples.
4. Pour the resulting juice into the multicooker bowl and add spices.
5. Turn on the “Cooking” mode for 30 minutes and wait for cooking.
6. In the meantime, you need to sterilize the jars in a water bath and prepare the lids.
7. When the multicooker announces the end of the program, pour the tomato juice into containers and close tightly.

In a steamer

The main advantage of a double boiler is that it allows you not only to quickly cook food, but to do it while preserving all possible vitamins and minerals. Tomato juice, adjika, sauce or other product prepared in a double boiler has the best taste and is most beneficial for the body. Let's tell you the perfect recipe for a tomato dish.

Ingredients:

• Red tomatoes – 2.5 kg.
• Yellow tomatoes – 0.5 kg.
• Tomatoes “Black Prince” - 0.5 kg.
• Parsley, dill, basil.
• Salt, sugar and pepper - according to taste preferences.

Preparation:

1. Wash and dry all vegetables and herbs.
2. Peel the ends of the tomatoes, cut each of them into 2 parts.
3. Pass the tomatoes through the juicer, setting the appropriate mode to obtain juice with the maximum amount of pulp.
4. Add greens to the liquid.
5. Place everything in a double boiler and bring to a boil.
6. Remove from heat, open the lid slightly, add spices.
7. Boil the juice in a double boiler for another 5 minutes and pour into jars.

Video recipe: how to twist a tomato for the winter

So that beginners don’t have any questions about creating the perfect tomato dish, they should watch training videos. In such materials, famous and popular chefs advise how to choose the right vegetables, how to process them, and what additional ingredients to add to the juice. Here is a short video that demonstrates the correct approaches to growing tomatoes for the winter.

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

Sterilized tomatoes with onions in jelly

Cut into quarters, slice the onion and separate into rings. Place in a three-liter jar, alternating tomatoes and onion rings.

Prepare the marinade. For 5 three-liter jars you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 peppercorns, dill. Boil the marinade, strain it and pour into jars on top of the tomatoes and onions. Then pour jelly into each jar.

Jelly: Add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly into the jars. Sterilize jars for 10 minutes.

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

Marinade: for 1 liter of water, 3 tablespoons of sugar, 1 tablespoon of salt, favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled cloves of garlic. The marinade boils for about two minutes. Pour in 1 tbsp. spoon of 9% vinegar and immediately pour it over the tomatoes and onions. The next day, the pickled tomatoes are ready. But after 2 days they taste even better. You can, after sterilizing for 10 minutes, prepare it for the winter.

Assorted fruits and vegetables in marinade

It turns out even tastier. The basis of the recipe is “Tomatoes, cut into circles, with onions and garlic.” In addition to chopped tomatoes, onions and garlic, we beautifully place in the jar any chopped vegetables (at your discretion), for example, multi-colored bell peppers, cauliflower, disassembled into inflorescences. We also put fruit cut into slices: plums, kiwi, cherries, grapes, raspberries and so on.

The marinade is the same. The aromas and flavors of vegetables and fruits are mixed and create an excellent bouquet. Tasty, aromatic, beautiful, festive.

Adjika

1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, hot capsicum - 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.

Grind everything in a meat grinder, add finely chopped parsley. Stir and refrigerate overnight, stir several times until the salt dissolves, and place in jars. It is better to store in the refrigerator. You can add it to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka gels and it turns out thick. Stores very well.

Provençal tomatoes

For 6 tomatoes - a bunch of parsley, 1 teaspoon of basil, 2 cloves of garlic, 2 tbsp. tablespoons olive oil, salt to taste.

Cut off the tops of the tomatoes, remove the pulp, sprinkle with salt, add the filling.

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

Tomato-garlic seasoning

0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
Pass the tomatoes through a meat grinder along with the garlic. Grate the horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Place into small jars. Store in a cool place.

Tomatoes in apple juice

Pour boiling apple juice over the tomatoes (1 tablespoon of salt per 1 liter of juice). Do not add spices. Sterilize for 7 minutes. Roll up. Store in a cool place.

Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.

Marinade: For a 3-liter jar, a glass of sugar, a tablespoon of salt, vinegar essence.
Place apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave until completely cooled.

Tomatoes with cinnamon (can even be stored under nylon lids)

Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon peppercorns, the same amount of cloves, teaspoon cinnamon (powder), two-thirds cup salt, 3 cups sugar. Boil the marinade and cook over low heat for 15 minutes. Cool, pour in 50 g of acetic acid, stir. Fill the jars with tomatoes mixed with garlic, dill, parsley and add marinade.

Orange miracle

1.5 kg red tomatoes, chopped;
Grind 1 kg of carrots in a meat grinder;
add 100 g of sugar to this;
1 tbsp. salt;
1 glass of sunflower oil – simmer everything for 1.5 hours.

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

Tomato sandwiches

Grate garlic, cheese, boiled egg into different bowls. Mix with mayonnaise separately.

Cut the tomatoes crosswise into circles, lightly salt them, put a thin layer of mayonnaise with garlic, sprinkle with cheese. Second layer: finely chopped parsley and dill, mixed with mayonnaise.

2nd type of sandwiches:
Place a grated hard-boiled egg mixed with mayonnaise and garlic on a tomato circle. Second layer: finely chopped parsley and dill, mixed with mayonnaise.

3rd type of sandwiches:
Place fried and finely chopped mushrooms mixed with mayonnaise and garlic on a tomato circle. Second layer: finely chopped parsley and dill mixed with mayonnaise

Fry small pieces of white or rye bread on both sides, rub crushed garlic on one side, spread a paste of cottage cheese, horseradish, dill on them, then put a piece of ripe tomato on top. You can decorate with a sprig of greenery.

Tomatoes stuffed with mushrooms

Cut off the top of a tomato (2 kg) and extract the pulp. Chop two onions and simmer in vegetable oil, add 500-600 g of finely chopped mushrooms and simmer for another 30 minutes, adding water. Remove from heat, add 3 chopped boiled eggs, salt, pepper and mix with 2-3 tbsp. spoons of sour cream. Fill the tomatoes with this minced meat and place in a wide saucepan. At the bottom you need to pour half a glass of water and vegetable oil, put 2-3 tbsp. spoons of sour cream, salt and place in a hot (160-180°C) oven for 15-20 minutes.

Omelette with cheese and tomatoes

This is a fabulous Bulgarian dish.

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

To cover with a lid. Fry over low heat. Do not salt or overcook.