Homemade preparations are a creative process. Each housewife has her own recipes for canning various vegetables, salads, mushrooms and even meat for the winter. One of the most popular are various tomato preparations that will please everyone, especially in winter.

Recipe for winter tomatoes in juice

Tomatoes in juice are one of the most famous pickles for the winter. The popularity of such delicious preparations is confirmed by numerous photos shared by housewives. For cooking you need two sets of tomatoes. The first set of overripe and soft vegetables will be used for making juice, and the second set will be elastic and dense small or medium-sized tomatoes that will be stacked. Tomatoes need to be washed.

• 1.5 kg red tomatoes;
• 50 grams of sugar;
• 1.25 l. juice;
• 2–3 pcs. bay leaf, pepper (black peas), cloves of garlic;
• 30 grams of salt.

Cooking process

First, prepare tomato juice, which will require twice as many tomatoes in the jar. Peel tomatoes from stems, greens, as well as from damaged parts, cut into pieces and pass through a juicer or meat grinder. In the latter case, it is necessary to additionally strain through a sieve if it is undesirable for the seeds and pulp to get into the juice.

Then the resulting juice is brought to a boil, it is important not to forget to stir and skim off the foam. Add salt, pepper, granulated sugar, garlic cloves and bay leaves and simmer over low heat for another quarter of an hour.

At this time, jars and lids are sterilized, and tomatoes are pierced To avoid cracking with a toothpick or fork when pouring juice. Place tomatoes in prepared jars, pour hot juice and seal. Turn it upside down and cover it, leaving it in this position for a day. A cool place is suitable for storage.

Recipe for main courses

This winter tomato recipe very simple, but requires preliminary preparation of a wide variety of vegetables.

Ingredients (per 0.5 liter):

Cooking process

The recipe for this delicious preparation is quite simple. Pre-disassemble the tomatoes, separating the best: they will be used for the preparation itself. The remaining tomatoes will be used to prepare the filling. Be sure to thoroughly rinse all products.

1. Cut the seeded pepper into medium-sized cubes.
2. Place eggplants cut into cubes in salted water (dissolve 90 grams of salt in a liter of water) for half an hour to get rid of bitterness.
3. After removing the ends, cut the beans into 2-3 cm pieces.
4. Place the beans and peppers in boiling water for 5 minutes and then in cold water.
5. Cut the tomatoes prepared for filling into pieces, boil for about 10 minutes, pass through a sieve. Add salt to this mixture and stir until it boils.
6. Add eggplants, peppers, green beans to the hot sauce and simmer over low heat for half an hour. At the same time, jars with lids are sterilized.
7. Place chopped herbs into the prepared jars, followed by tomatoes cut into several pieces, then add the filling.
8. Seal the jars and turn them over to cover. Once cooled, store for storage.

Winter salad recipe

Winter is the time when the body needs vitamins more than ever. Such a fortified and most delicious preparation is a salad, reminiscent of a warm summer in winter. Even just looking at a photo of a prepared salad awakens your appetite.

Tomatoes for the winter

List of ingredients:

• 1 kg of red tomatoes;
• 500 grams of onion (onion);
• 800 grams of pepper (Bulgarian);
• 5 grams of ground pepper mixture;
• 90 grams of salt;
• 1.5 kg of cucumbers;
• 70 g sugar;
• 140 ml oil (vegetable);
• parsley to taste;
• 5 grams per half liter of vinegar essence 70%.

Cooking process

Cut the tomatoes into small pieces, cucumbers into long strips. Cut the seeded pepper into rings and cut the onion into half rings. Chop the parsley. Mix everything, adding the remaining ingredients, except vinegar, after it boils, cook for half an hour. At this time, you should steam the jars and lids.

Once prepared, put the salad immediately into jars, add vinegar and seal. After cooling, it should be stored.

Recipe for delicious tomato jam

In the cold winter, hot tea helps to warm up, an excellent addition to which is jam. There is probably no housewife who does not make preparations from raspberries, currants or plums. There are a lot of recipes for cooking from a variety of berries. But few people know that very delicious jam It’s made from tomatoes, and you wouldn’t guess from the photo that it’s a vegetable.

List of ingredients:

• tomatoes (red), sugar – 1 kg;
• lemon – 0.5 pcs.;
• orange – 1 pc.

Cooking process

After pouring boiling water over the tomatoes, remove the skins. Then cut into cubes. Do the same with the lemon and orange pulp, after removing the peel and cleared of seeds. Put everything in a saucepan, add granulated sugar and, stirring carefully, leave for an hour. Place on the fire, stir until it boils, then cook for another 5 minutes over low heat. After this, leave the mixture to cool for an hour. Then, bringing it to a boil again, cook for another 40 minutes. Pour hot jam into pre-sterilized jars, roll it up and put it in a dark place after cooling.

Spicy adjika

Adjika is a favorite seasoning not only Abkhazians and Georgians, but all lovers of spicy dishes. In winter, adjika is used to strengthen and protect the immune system. And although tomatoes are not added to the original recipes, over time they began to be included in the preparation.

Ingredients (based on 2.5 kg of red tomatoes):

• 1 kg of apples, carrots, peppers (Bulgarian);
• 200 g garlic (chopped);
• 1 tbsp. vinegar essence, sugar, oil (vegetable);
• 100 grams of pepper (red capsicum);
• 1/4 tbsp. salt.

Cooking process

Well-washed tomatoes, apples, red and sweet peppers, and carrots must be minced using a meat grinder. Place everything in a container and after boiling, cook for about an hour. Then into the cooled mixture add remaining ingredients, mix well. Transfer the resulting mass into prepared jars and close.

Recipe for a delicious salad preparation for the winter

So delicious canned salad is filled with vitamins and will be especially useful in winter. It is easy to prepare according to the given recipe!

Ingredients (per 3 liters):

Cooking process

Mix shredded cabbage and chopped vegetables, adding remaining ingredients. Simmer over low heat for about 1.5 hours. While everything is simmering, sterilize the jars and lids. After cooking, pour into jars and seal.

Soup recipe

Pickles, made from tomatoes, have been popular since ancient times. Some people eat them in winter as a separate dish, others as a snack with soup or a main course. But tomatoes can also be used to make a delicious dressing for soups. Even from the photo you can imagine how beautiful the broth will become when it is added.

To prepare you will need:

• tomatoes (red), onions (onions), salt, carrots - 1 kg;
• dill, parsley (chopped); pepper (Bulgarian) – 0.3 kg.

Cooking process

Cover chopped vegetables and grated carrots with salt, mix and put in pre-prepared jars, seal. A refrigerator is suitable for storage.

Summer Flavor Salad Recipe

The process of preparing this delicious salad for the winter made from tomato is very simple. But it is so enriched with vitamins and tastes good that anyone will like it! And the gold and orange colors of the blank will lift your spirits, reminding you of the imminent arrival of summer.

For the tomato salad preparation you will need:

• 1 kg of tomatoes (red and/or yellow), pepper (Bulgarian);
• 1/4 tbsp. water;
• 3 pcs. medium-sized onions (onions), carrots;
• 54 ml table vinegar (9%), oil (vegetable);
• salt - to taste.

Cooking process

First, cut the pepper into squares, cut the onion into thin half rings, and cut the tomatoes into small slices. Carrots can be chopped using a grater, both fine and coarse. After adding oil, fry the peppers, onions and carrots until golden brown, about 5 minutes. Then add tomatoes and salt, add water. Leave to simmer for 5-6 minutes, then pour in table vinegar. Place in sterilized jars and seal. Once cooled, store refrigerated.

Spicy tomato paste recipe

In winter, I especially often crave spicy food. Add spice to the dish maybe a paste made from tomatoes.

Required ingredients:

• 5 kg of tomatoes (red);
• 1 head of garlic;
• 120 g salt;
• 10 grams of pepper (ground red).

Cooking process

Boil the tomatoes, cut into pieces, over low heat until soft. Then tomatoes and mince the garlic first and then through a sieve. After adding salt and pepper, put on low heat and cook for another 30 minutes, remembering to stir. At the same time, sterilize the jars with lids. Then pour the paste into jars and seal. A cold place is suitable for storage.

Winter sauce recipe

Sunny Italy is famous for its delicious Bolognese sauce, consisting of various ingredients. Photos and various recipes that Russian housewives share, confirm that they have long learned to prepare it for the winter, not being afraid to experiment with different seasonings. 0.5 liter jars are better suited for storing it, since the opened sauce should be used within a week.

The following ingredients will be required:

• 7 kg tomatoes (red);
• 1 bunch of parsley, basil;
• 1 kg of onion (onion);
• 0.4 kg of tomato paste;
• 7 g oregano (dried);
• 7–8 cloves of garlic;
• 1 tbsp. Sahara;
• 70 ml oil (olive);
• 10 grams of pepper (ground red, black);
• 90 grams of salt;
• 180 ml wine vinegar;
• 10–15 g paprika.

Cooking process

Despite the rather voluminous list of ingredients, preparing the sauce according to this recipe is not difficult. Place the chopped tomatoes on the fire and stir constantly. Reduce heat after boiling. Boil the tomatoes until creamy, as in the photo.

At the same time, fry the finely chopped onion and garlic in oil. Required in advance Dilute the tomato paste with the boiled mixture, stir, then also pour into the container with the mixture being cooked. Tasting, gradually add granulated sugar, paprika, a mixture of peppers, salt, oregano and chopped parsley with basil. After cooking for a couple of minutes, add the fried onion and garlic. After another couple of minutes, pour in the vinegar and cook for about 5 minutes, reducing the heat. Pour the sauce into sterilized jars and close. Leave to cool upside down. Should be stored refrigerated.

Winter assorted recipe

All the benefits of vegetables are included in the recipe for this delicious salad. Their a successful combination will allow not only enjoy a pleasant taste, but also seem to be transported from a frosty winter to a hot summer.

A winter salad is prepared from the following ingredients:

• 1 kg of tomatoes (any), carrots, cabbage, onions (onions);
• 0.5 l oil (vegetable);
• 18 ml of vinegar essence;
• 5 grams of pepper (ground black);
• 50–60 grams of salt, sugar.

Cooking process

Mix the following vegetables: shredded cabbage, diced carrots, chopped onions, tomatoes, cut into small pieces. Simmer on medium heat for 1.5 hours. At the end of stewing, add salt, pepper and granulated sugar. Place in pre-prepared jars, pour in vinegar and roll up. After turning over, leave the jars to cool, after which they must be stored in the cold.

This year my tomatoes didn't grow well

They were either baked in the sun, or cracked, or rotted. And only one variety, beautiful, dense, one-on-one tomatoes. Only small ones, a little larger than cherry tomatoes.
So I started racking my brains about how to use it.
I found several recipes on the internet. But maybe someone has a proven recipe for homemade small tomatoes. Please share.

Small marinated tomatoes

Ingredients:
15 small dense tomatoes,
1.5 liters of water,
4 tbsp. l. Sahara,
2.5 tbsp. l salt,
6 black peppercorns,
5 blackcurrant leaves,
5 cherry leaves,
5 bay leaves,
1 bunch of dill inflorescences,
1 tbsp. l. vinegar,
3 leaves of horseradish,
garlic

Preparation:
Rinse the tomatoes thoroughly and dry them on a napkin. Place horseradish leaves, half of all the herbs and 8 cloves of garlic on the bottom of a pre-washed and dried jar. Pack the tomatoes tightly, being careful not to squeeze them. Prepare the marinade. Boil water, add salt, sugar, bay leaf and black peppercorns. Pour the resulting marinade over the tomatoes, cover with a sterile lid and let stand for 10 minutes. Then pour the marinade back into the pan and boil again. Re-pour the marinade over the tomatoes and add vinegar. Roll up the jars with sterile lids, turn them upside down and place in a dark place for a day.

Recipe for pickling small tomatoes without using vinegar, which not only spoils the aroma and taste of tomatoes, but is also harmful to our stomach. In order to stop the fermentation process, use alcohol or vodka.

1. Select ripe and firm, small tomatoes of two colors - red and yellow. Wash the fruits well. Take horseradish and garlic, peel them. Divide the garlic into cloves.

2. Sterilize the jars and their lids as you usually do. Fill the containers with tomatoes, add horseradish and garlic to each jar.

3. The brine is prepared according to this recipe: take 1.5 liters of water, 2 tablespoons of salt, 5 tablespoons of sugar and boil. This amount of brine is enough to pickle about three liter jars of tomatoes.

4. Fill jars of vegetables with hot brine up to the shoulders.

5. Add 1 tablespoon of vodka or 1 dessert spoon of alcohol to each jar.

6. Roll up the jars with metal lids or screw them on.

7. Turn the hot jars over and cover with a warm blanket until they cool.

The tomatoes are small, sweet, and just begging to be put into your mouth. Jars of canned small tomatoes are perfectly preserved indoors.

Sweet-spicy tomatoes

Not a 3-liter jar:
small ripe tomatoes, 2 onions, 4 cloves of garlic,

3 small sweet peppers,

1 hot pepper
fill:
1.5 liters of water, but 2 tbsp. l. 9% vinegar and salt,

4 tbsp. l. Sahara,

3 bay leaves. 7-8 black peppercorns.

Wash and dry all vegetables.
Place whole peppers, stems and seeds, onions, garlic and tomatoes at the bottom of each jar. Fill each jar with boiling water, let stand for 5-7 minutes, drain the water, bring to a boil, add all ingredients except vinegar, and boil for 5 minutes.
Pour in the vinegar, remove from the heat, pour over the tomatoes and roll up.
Cool “under the fur coat” upside down.

Tomatoes in jelly

Tomatoes (about 2 kg), 3 onions, 9 bay leaves, 20 black peppercorns. 3 small heads of garlic, 3 small branches of dill with umbrellas;
for filling
3.5 + 1 tbsp. water, 2 tbsp. l. with a heap of gelatin. 2 tbsp. with a heap of sugar, 1.5 tbsp. l. without a mountain of salt.

1 tbsp. Boil water and cool to room temperature, pour in gelatin and leave for an hour to swell. In 3 800-gram thoroughly washed jars, place equal amounts of spices, herbs and tomatoes in dense rows. Sterilize the lids. Place the gelatin on the fire and heat, stirring all the time and not bringing to a boil, until the gelatin dissolves. Strain the resulting solution through a cloth or gauze folded in several layers.
3.5 tbsp. Boil water, salt and sugar.
Pour the gelatin mass into the filling, bring to a boil again and pour over the tomatoes. Cover the jars with lids and seal immediately. Turn over, wrap and let cool.

Subtleties and nuances of preparing tomatoes

Almost every housewife tries to preserve tomatoes for the winter. This is understandable. What table would be without this delicious appetizer?
To make the preparation tasty, you need, firstly, medium-sized firm tomatoes, and secondly, high-quality brine. To prepare it, various spices are used, which give the tomatoes an aroma and an unusual taste. The main spice is salt, which determines the shelf life and taste of the preserve.
Regular rock salt, although popular, has its drawbacks: it contains pebbles and dirt, which have a bad effect on the preservation of preserved food; in addition, it is contraindicated for hypertensive patients, as it retains fluid in the body, and also does not guarantee tasty and beautiful preparations.
It is better to use sea salt. There is no insoluble sediment in it, which allows you to store the workpieces longer. It contains more than 40 micro and macroelements, which, when in contact with tomatoes, help keep the skin intact and the taste of the tomatoes rich.
In addition, with sea salt you should not be afraid of over-salting: vegetables will take as much salt as they need, tomatoes will acquire a piquant taste, and pickles and preserves with sea salt will not retain fluid in the body. Delicious preparations to you!

STERILIZATION

This is a way to preserve food products without significantly changing their taste and color.
Sterilizing canned food in glass containers and then immediately sealing them with tin lids is very convenient at home. It provides the necessary tightness and long-term storage of canned products. At home, canned food is sterilized mainly at the boiling point of water.

Vegetable marinades can be sterilized at a water temperature of 85 °C. In this case, they need to be kept in the sterilizer 2 or even 3 times longer than if the water temperature was 100 °C.
Sterilization is carried out in a special sterilizer or in a large saucepan, on the bottom of which wooden sludge and a metal grid are first placed to avoid cracking of the jars due to sudden temperature changes.
Pour enough water into the pan so that it covers the shoulders of the jar, i.e., 1.5-2 cm below the top of the neck of the container.
The water temperature before immersing the cans ranges from 30-70 ° C and depends on the temperature of the canned food - the higher the temperature of the canned food, the higher the temperature of the water in the sterilizer should be.
The sterilizer with the jars placed in it is placed on high heat, covered with a lid and the water is brought to a boil. The boiling of water during sterilization should not be violent [the fire should be reduced enough to only maintain a boil], the sterilization time is counted from the moment the boil begins.
The first stage of sterilization [bringing water to a boil] should be as short as possible in order to reduce the duration of heat treatment of the product and avoid overcooking of canned food. Thus, the time for heating water to a boil when sterilizing half-liter and liter jars is 1-5 minutes, three-liter jars - 20 minutes.
The duration of the second stage of sterilization depends on the acidity and consistency of the product - liquid products are sterilized for 10-15 minutes, and thick ones for 2 hours or more.
It takes less time to sterilize acidic products, since the acidic environment does not promote the development of bacteria.
The size of the container is also important - the larger it is, the longer the sterilization takes,
At the end of sterilization, the jars are carefully removed from the pan using special pliers, immediately rolled up and the seal is checked for tightness. The sealed jars are placed upside down on a dry towel for air cooling.

1. Spicy tomatoes

- tomatoes;
- Bay leaf;
– hot red pepper,
- garlic,
– dill, celery, cloves, peppercorns, mustard seeds, horseradish root.
Pickling recipe

2. For 1.5 l. water you need to add 2 tbsp. salt and 1 tbsp. sugar, add spices (dill, cloves, peppercorns, mustard seeds and horseradish root). Boil the marinade.
3. At the bottom of the prepared (sterilized with boiling water) jars we place chopped green leaves of horseradish, dill, celery and parsley, as well as red pepper, garlic, bay leaf.
4. Then put the washed, stemmed tomatoes there and pour in the marinade, heated to a boil, cover with lids and place in a saucepan for sterilization: half-liter and liter jars - for 10-15 minutes, 3-liter jars - for 20 minutes.
5. After sterilization, seal the jars, turn them over and wrap them in a blanket for a couple of hours

2. Tomatoes marinated at home with citric acid.

– tomatoes (preferably not large ones),
marinade (based on a 3-liter jar):
– 1.3 liters of water
– 30 g salt
– 120 g sugar
– 2 teaspoons of citric acid powder.
Pickling recipe
1. Tomatoes selected for pickling are sorted by size, shape and color. It is important that they are of the same ripeness. Reds and greens should also not be mixed.
2. Place the tomatoes in washed jars, add herbs (a little, just to add a slight aroma; for variety, it’s better to add the same type of greens to different jars - dill in one, parsley in another, celery in a third).
3. Pour boiling water and cover with clean lids.
4. While the tomatoes are sterilized, boil the brine from water, salt, sugar, and citric acid. As soon as the brine boils, drain the water from the jars, pour in the brine, roll it up, then turn the jars over and wrap them in a blanket for a couple of hours.
The advantage of this recipe: instead of vinegar, citric acid is used - the tomatoes are dense, with a delicate taste, a slight aroma of greens, and not at all “poisonous”, as with vinegar.

3.Tomatoes, marinated in Donetsk style

Filling: for 1 liter of water – 60 g of sugar, 60 g of salt, garlic, hot and sweet peppers, bay leaf, 1 tablespoon of 9% vinegar.
Place the prepared brown fruits in jars along with spices.
Pour boiling pour over three times, leaving for 10 minutes. Add vinegar one last time and seal.

4. Spicy tomatoes

How to pickle tomatoes correctly
For a three-liter jar: 50 g horseradish root, 2-3 cloves of garlic, 1 tablespoon of dill seeds, 7 allspice peas, 5 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of 9% vinegar, 1-2 bay leaves .
Place brown tomatoes in a scalded three-liter jar with bay leaf, horseradish root shavings, peeled and chopped garlic, dill seeds, allspice. Pour boiling water over and cover. After half an hour, drain the water into a saucepan, put on high heat, add salt and sugar. Boil. Add vinegar to the jar of tomatoes and immediately pour in the boiling liquid to the very edge.
Roll up the jar hermetically, wrap it in paper and a blanket, turn it upside down and leave for a day.

5. Sterilized tomatoes and onions in jelly

Cut the tomatoes into quarters, the onions into slices and disassemble 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.

6. Tomatoes, cut into circles, with onions and garlic

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.

7. 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.

8. 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 the adjika will turn out thick. Stores very well.
how to cook adjika

9.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.

10.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.

11.Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.
Marinade: a 3-liter jar of 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.

12.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.

13. 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.

14. Recipe for preparing and preserving tomatoes stuffed with vegetables.

Ingredients:

1.6 kg of tomatoes, 200 g of onions, 250 g of carrots, 25 g of root and 10 g of parsley, 30-35 g of salt, 40-50 g of sugar, 1.5 tablespoons of 9% vinegar, 5-7 peas allspice, 2 bay leaves, vegetable oil.
Recipe:
1. Grate 600 g of ripe tomatoes on a coarse grater, remove the skin.
2. Boil the resulting mass until the foam disappears, add salt, sugar, allspice, bay leaves, vinegar and boil for another 7-10 minutes.
3. Preparation of minced vegetables. Peel the parsley and carrots, chop finely and simmer until tender. Cut the peeled onion into rings and fry in vegetable oil until golden brown. Cut fresh, ripe, medium-sized tomatoes at the stem and remove the core with a teaspoon. Mix stewed roots and fried onions with finely chopped parsley and heat to a temperature of approximately 70 °C.
4. Fill the prepared tomatoes with hot minced meat, place tightly in jars and pour over the previously prepared hot sauce.
5. Pour boiled (in a water bath) vegetable oil on top for 5-7 minutes and cooled to a temperature of 70 ° C (at the rate of 2 tablespoons of oil per 1 liter).
6. The jars should be filled so that there is still 2-2.5 cm left to the edges of the neck. Sterilize in boiling water: half-liter jars - 60 minutes, liter jars - 75 minutes.
7. Tighten the jars, turn the lid down and let sit for a day.

15. Recipe for preparing and preserving tomatoes in their own juice.

Ingredients:

3 kg of ripe small-fruited tomatoes, 2 kg of large ripe tomatoes, 50 g of sugar, 80 g of salt.
Canning recipe
1. Wash small-fruited tomatoes, prick them in several places with a pointed stick and place them tightly in jars up to their shoulders.
2. Cut large tomatoes and heat them in an enamel pan with a lid, without bringing to a boil.
3. Rub the hot mass through a fine sieve, dissolve salt and sugar in it and pour the mass over the tomatoes in the jars so that the juice level is 2 cm below the edges of the jar.
4. Pasteurize at a temperature of 85 °C (liter jars - 25-30 minutes) or sterilize in boiling water (8-9 minutes).
Use the filling to prepare a drink (can be diluted with boiled water), and prepare a salad, sauce, or soup from the fruits.

16.Tomatoes with mint

Ingredients: 5 kg of tomatoes, 60 g of dill, 25 g of horseradish leaves, 2-3 cloves of garlic, 25 g of parsley, 2 teaspoons of chopped mint leaves, 2 bay leaves, 1 teaspoon of hot red pepper, 3 black peppercorns.
Filling: for 1 liter of water – 150-200 ml of table vinegar, 50 g of salt.
1. Select and wash red tomatoes, preferably the “Lady Fingers” variety.
2. Divide into jars.
3. Wash the greens, chop them, cut the red pepper into several narrow strips, garlic cloves into 3-4 pieces each.
4. Place herbs and spices in jars on top of the tomatoes.
5. Fill with hot pour.
6. Sterilize: half-liter jars - 5 minutes, liter jars - 10-12 minutes. Roll up.

17.Tomatoes peeled in their own juice

Ingredients: 3 kg of ripe small-fruited tomatoes, 2 kg of large ripe tomatoes, 50 g of sugar, 80 g of salt.
1. Chop ripe but undamaged tomatoes and pass through a juicer.
2. Pour the juice into an enamel bowl, add salt (per 1 liter of liquid - 1 tablespoon of salt) and bring to a boil.
3. Dip small, fleshy tomatoes in a colander for 1-2 minutes in boiling water, quickly remove and immerse in cold water.
4. Peel the cooled tomatoes with a sharp knife, place tightly in sterilized jars and pour boiling juice over them.
5. Cover the jars with lids and place in a pan with hot water to sterilize.
6. When the water in the pan boils, immediately remove half-liter jars and roll them up, soak liter jars in boiling water for 4-5 minutes, three-liter jars for 8-10 minutes and then roll them up.

18. Peeled tomatoes, canned in slices

Filling: for 1 liter of water – 20-40 g of sugar, 15-20 g of salt, 2-3 g of citric acid.
Only tomatoes with fleshy pulp are suitable for these canned foods.
1. Place the fruits in boiling water for 1-2 minutes, cool in cold water and remove the skin.
2. Cut the peeled tomatoes into 2-4 parts, place them in jars without compacting them, and fill them with boiling liquid.
3. Pasteurize at a temperature of 90 °C: half-liter jars - 30 minutes, liter and two-liter jars - 35-40 minutes. Roll up. Store in a cool place.

19. Peeled tomatoes, canned in slices, in their own juice

Filling: for 1 liter of tomato juice – 10-30 g of sugar, 5-7 g of salt.
1. Place the prepared tomatoes in jars (see previous recipe - Peeled tomatoes, canned in slices).
2. Bring freshly prepared tomato juice to a boil, dissolve salt and sugar in it and pour into jars.
3. Pasteurize at a temperature of 90 °C: half-liter jars - 30 minutes, liter and two-liter jars - 35-40 minutes.
4. Then roll up the jars, turn them upside down, cover with a blanket and leave until cool. Then put it in a cold pantry, or any other dark, cool storage place.

20. Tomatoes in applesauce

Ingredients: 5 kg tomatoes, 5 kg apples, 10 g ginger, 50 g sugar, 20 g salt.
1. Wash sour apples, cut into slices, steam in a saucepan with a small amount of water, rub through a sieve, add salt, sugar, ginger. 2. Wash the tomatoes, chop them several times, put them in jars and pour the prepared hot applesauce.
3. Pasteurize the jars for 25-30 minutes at a temperature of 85-90 °C, roll up the lids and store in a cool place.

21.Winter tomato salad (without salt)

1. Cut ripe but strong tomatoes into slices.
2. Place in sterilized quart jars, shaking slightly to compact the tomatoes (but not too tightly).
3. Pour in the juice remaining during slicing, cover with boiled metal lids and sterilize for 10 minutes from the moment of boiling over low heat.
4. Roll up and turn upside down until cool.
5. In winter, when serving the salad, add salt, onion, garlic, sour cream or vegetable oil. This salad can also be used to season soups.

22. Tomatoes marinated with beets,

For one serving you will need: tomatoes - 1.2 kg, small beets - 2 pcs., medium-sized carrots - 1 pc., garlic - 4 cloves, hot pepper - 1/3 pod, herbs to taste - 3-4 sprigs. For the marinade: water – 1 l., salt – 1 tbsp. l., sugar - 2 tbsp. l., vinegar essence - 1 tsp.

First you need to wash the tomatoes, make 2 punctures on each fruit at the stalk with a fork or wooden skewer. Place the tomatoes in a bowl, pour boiling water over them and let stand for about 10 minutes, then drain the water. Wash the greens. Without chopping, place together with hot pepper and peeled garlic cloves on the bottom of a sterilized jar.
Peel the beets and carrots and cut into thin slices. Place tomatoes in a jar, interspersing them with slices of beets and carrots. Boil 1 liter of water, add salt, sugar and vinegar essence. Pour the boiling solution into the tomatoes. Close the jar. When the canned food has cooled, store it in a cool, dark place.

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23. Stuffed tomatoes - an even more original snack preparation.

To prepare it, you will need medium-sized ripe tomatoes. Minced meat can be made from various vegetables and herbs: carrots, onions, garlic, parsley, celery root. Stuffed tomatoes are poured with tomato juice and sterilized.

You can also stuff unripe green or brown tomatoes. For 4 kg of tomatoes you will need 3 bunches of leaf celery and parsley, 2 pcs. large carrots, 1 head of garlic, 1 onion, 1 hot pepper and 6 tbsp. salt. Peel the onions and carrots. Grate the carrots on a coarse grater, cut the onion into thin half rings. Wash the pepper and cut into thin rings. Peel the garlic and chop finely. Wash the parsley and celery, dry and chop. Mix all the vegetables, add a little salt. Wash the tomatoes, make a deep cut on each, and place the prepared filling in it. Place the fruits tightly in a tub or other container. Boil water with salt and pour over the tomatoes. Leave at room temperature for 2-3 days. The tomatoes should change color to a darker color and become soft. Rearrange for storage in a cool place.

How nice it is to open a jar of juicy, fragrant tomatoes in winter, which seem to exude the taste and aroma of summer! Marinated tomatoes are a delicious preserve that can serve as a separate snack or as an addition to various dishes. Canned tomatoes will be appropriate for both everyday and festive tables, and the variety of options for preparing them will allow you to constantly surprise your family and friends with new recipes. the site will tell you how to prepare “finger lickin’ good” tomatoes for the winter so that you get delicious preparations and can enjoy the fruits of your labor with gusto.

For pickling, you should choose high-quality vegetables of the same variety and size - small and medium-sized tomatoes will easily fit in a jar, while large and fleshy ones will have to be cut. The tomatoes should be firm and undamaged. To prevent the skin of the fruit from cracking when adding hot marinade, the area where the stalk was removed must be pricked with a toothpick. If you are not a fan of tomato skins, you can first remove them from fresh tomatoes by pouring boiling water over them.

The second important point after choosing vegetables is the cleanliness of the containers used. Cans and lids for preservation must be thoroughly washed and sterilized. Containers can be sterilized either in the traditional way over steam, or in the oven or microwave.

And the third main component of delicious pickled tomatoes is aromatic herbs and spices. Your pickled tomatoes will perfectly complement black peppercorns, allspice, cloves, dill, parsley, basil, tarragon, currant leaves, cherry leaves, horseradish and many other spicy ingredients. Adding garlic, chili peppers or hot peppers will make your preparations more piquant, and the use of bell peppers, apples, carrots and onions will give the brine a sweetish taste and make the snack more appetizing.

The main preservative when pickling tomatoes is table vinegar, but if you want to make the taste of tomatoes and brine more delicate, you can use less harmful citric acid, adding it in the same proportions. Even children can eat these tomatoes. You can also make the preparations more original if you replace table vinegar with apple, wine or balsamic.

Heat treatment of tomatoes can be carried out in two ways. In the first case, pour boiling water twice or three times, followed by infusion for 10-20 minutes. In the second case, the tomatoes are filled with marinade once and then sterilized. Ready-made preserves should be stored in a cool, dark place at a temperature no higher than 16 degrees.

Finger-licking tomatoes for the winter are a wonderful combination of spicy sweetness and light sourness that makes tomatoes so tasty and appetizing for people of all ages. A little time and patience, and your efforts will certainly be rewarded with compliments and praise from loved ones! Inspired? Then head to the kitchen!

Pickled tomatoes for the winter “You'll lick your fingers”

Ingredients:
For three liter jars:
1.5-1.8 kg of tomatoes,
2 onions,
3 cloves of garlic,
15 black peppercorns,
12 allspice peas,
6 buds of cloves,
6 bay leaves,
3 currant leaves,
3 cherry leaves,
3 dill umbrellas,
3 tablespoons 9% vinegar,
2 tablespoons sugar,
1 tablespoon salt,
1.5 liters of water.

Preparation:
Place currant leaves, cherry leaves, chopped garlic, dill umbrellas, bay leaves, pepper and cloves on the bottom of the jars. Place prepared tomatoes and onion cut into half rings into jars - in layers or together. Pour water into the pan, add sugar and salt, stir and bring to a boil. Add vinegar and pour hot marinade over tomatoes. Cover the jars with lids and sterilize for about 15 minutes, then roll up the lids, turn them upside down and cool, wrapped in a blanket.

Pickled tomatoes “Spicy”

Ingredients:
For a three-liter jar:
2 kg tomatoes,
1 bunch of dill,
1 hot pepper,
9 cloves of garlic,
3 tablespoons salt,
2 tablespoons 9% vinegar,
1.5 liters of water.

Preparation:
Place half of the chopped dill, thinly sliced ​​garlic cloves and hot pepper, seeded and cut into rings, onto the bottom of the jars. Pack the tomatoes tightly into the jars and add the remaining dill. Bring water and salt to a boil, pour in vinegar and pour the resulting marinade over the tomatoes. Cover the jars with lids and let them cool by turning them upside down and wrapping them in a blanket.

Tomatoes, marinated in slices

Ingredients:
For seven liter cans:
2.5 kg of cream tomatoes,
2-3 onions,
1 bunch of parsley,
7 cloves of garlic,
20 black peppercorns,
7 bay leaves,
7 tablespoons vegetable oil,
7 tablespoons sugar,
3 tablespoons salt,
45 ml 9% vinegar,
3 liters of water.

Preparation:
Wash the tomatoes, cut in half or into quarters if the tomatoes are large. Remove the stem from the pulp. Divide the onion, cut into rings, peeled garlic cloves, spices and vegetable oil between sterilized jars. Place tomato pieces into jars, preferably cut side down. Boil water with sugar and salt, then add vinegar and pour the marinade into the jars. Sterilize the jars for 20 minutes, then roll up the lids. Turn the jars upside down, wrap them in a warm blanket and let the preserves cool.

Marinated tomatoes without sterilization

Ingredients:
For one liter jar:
500-600 g tomatoes,
1-2 cloves of garlic,
1 sprig of parsley,
1 sprig of dill,
1 horseradish leaf
1 bay leaf,
1/2 bell pepper,
3 peas of allspice,
2 tablespoons sugar,
1 tablespoon salt,
1 tablespoon 9% vinegar,
500 ml water.

Preparation:
Place horseradish leaves cut into strips, peeled and thinly sliced ​​garlic cloves, bay leaves and allspice at the bottom of sterilized jars. Wash the tomatoes, remove the stems and prick each vegetable with a toothpick. Place the tomatoes in jars, placing sprigs of herbs and chopped bell peppers between them. Boil water and pour it over the tomatoes in the jars. Cover the jars with lids, wrap them in something warm and leave for 15-20 minutes. Pour the water back into the pan, add a little more water as some of it will evaporate, bring to a boil again and pour into jars. Wrap the jars and leave for another 15 minutes. Drain the water into the pan again, add sugar and salt, and bring to a boil. Pour the vinegar directly into the jars. Pour boiling marinade over the tomatoes and close with sterilized lids. Turn the jars upside down, cover with a blanket and leave to cool.

Tomatoes marinated with herbs and garlic

Ingredients:
For ten liter cans:
8-9 kg of tomatoes,
3-4 onions,
2 heads of garlic,
1 bunch of dill,
1 glass of 9% vinegar,
30 tablespoons of vegetable oil,
10 bay leaves,
10 peas of allspice,
1-2 pods of hot pepper,
7 tablespoons sugar,
3 tablespoons salt,
3 liters of water.

Preparation:
Place chopped dill, sliced ​​hot pepper, peeled garlic, bay leaf and allspice on the bottom of sterilized jars. Add 3 tablespoons of vegetable oil to each jar. Place the tomatoes in jars, adding onion, cut into rings, on top. Prepare the marinade by boiling water with sugar and salt. Pour in vinegar and fill jars of tomatoes with the resulting marinade. Cover the jars with lids, sterilize for 10-15 minutes, then roll up the lids. Cool the jars by turning them upside down and covering them with a blanket.

Sweet tomatoes marinated with apples and bell peppers

Ingredients:
For one three-liter jar:
2 kg tomatoes,
1-2 firm apples,
1 bell pepper,
1 sprig of parsley,
5 tablespoons of sugar,
1 tablespoon salt,
1 teaspoon 9% vinegar.

Preparation:
Mix prepared tomatoes and sliced ​​apples into sterilized jars. Place bell peppers and herbs cut into pieces between the tomatoes and apples. Pour boiling water over the tomatoes and let stand for 5-10 minutes. Pour the water into a saucepan using a special lid with holes, add sugar, salt and bring to a boil. Pour in vinegar and pour the boiling marinade into jars. Roll up the jars with sterilized lids, turn them over, cover with a blanket and leave to cool.

Try to prepare tomatoes for the winter using our recipes, and you will be infinitely happy with the results! Good luck with your preparations!