Now there will be many words of admiration about this recipe, they are all true. This recipe always turns out tomatoes successfully - this time. Without tedious sterilization - that's two. The brine is awesome, you drink it right away and into a fight - that's three.
Tomatoes are incredibly tasty - that's four, five... one hundred and twenty-five :). Secretly, this is my favorite recipe for rolling tomatoes for the winter!

Ingredients

For one liter jar:

• medium-sized tomatoes (how many will fit in a jar),
• 1 red bell pepper,
• 1-2 cloves of garlic,
• 1 tbsp. vinegar 9%.

Brine for a liter jar of tomatoes:
450 ml water,
1 tbsp. spoon without a slide of salt,
3 tbsp. level spoons of sugar;
5 black peppercorns,
a couple of black currant leaves,
1 small umbrella of dill.
The water for brine must be clean and not from the tap. You will immediately feel the difference when you eat your pickled tomatoes in winter.
Spices, in general, are optional, but in no case too much. It would be delicious to add 3-5 cloves to the marinade. And even if you don’t put anything else in the jar besides tomatoes, peppers, garlic, salt and sugar, you will still get delicious tomatoes.

Recipe for marinated tomatoes with sweet peppers

In a month, the pickled tomatoes will be ready. Delicious! Bon appetit!

PS: If you roll it into two-liter jars, you will need 1 liter of marinade. Per liter of water 2 tbsp. level spoons of salt, 6 tbsp. spoons of sugar. Three-liter jars: the marinade is calculated for 1.5 liters of water, you get 3 tbsp. spoons of salt completely without a slide (or 2 tablespoons with a small slide) and 9 tablespoons without a slide of sugar.
With one and a half liter jars it is more difficult, since it is difficult to accurately measure one and a half spoons. The way out is to make 2 one and a half liter jars at once and do all the calculations as for a three liter jar.

In winter, all kinds of homemade canned vegetables are very popular. According to the season, many housewives prepare vegetables for future use: pickle, salt, ferment, and can. Homemade crispy cucumbers and tomatoes are especially tasty. Almost all family members love them, so no matter how many jars you prepare, there still won’t be enough for the whole winter.

It's the height of tomato canning season. There are a lot of them on the market at a very reasonable price. In order not to waste time, today we will also do homemade preparations and prepare pickled tomatoes with bell peppers for the winter. These tomatoes are incredibly tasty. Bell pepper gives a special aroma, and the marinade gives a pleasant sweetish taste.

These tomatoes can be served with any dish. They are especially good with hot meat snacks and boiled (fried) potatoes. Elegant, elastic tomatoes will perfectly complement an ordinary family dinner; they will also be appropriate on the holiday table.

Some cooking tips:

To prevent ready-made pickled tomatoes from falling apart when you take them out of the jar, use small, strong fruits with a thick skin for pickling. Before storing in jars, prick each fruit with a toothpick.

If you like spicy snacks, when preserving, also use hot peppers and add more garlic.

You can roll up regular red tomatoes with sweet bell peppers. But if you want to get an elegant appetizer for the holiday table, use multi-colored peppers (red, yellow, green, orange), and also buy tomatoes in different shades - red, pink, yellow, brown.

Cooking recipes

Tomatoes with bell peppers – sweet:

For a 3-liter jar we need to prepare: approximately 1 kg of medium, not large tomatoes, 2 sweet peppers, and also: 5 cloves of garlic, an umbrella of dill, 2 bay leaves. You will also need allspice and black pepper - 4-5 peas each.

For the marinade: for 2 liters of water, take salt - 5 tbsp without a heap, 8 tbsp sugar, 1 tbsp concentrated, 70% acetic acid.

Cooking:

Wash jars and sealing lids thoroughly with baking soda. Sterilize them over steam, in boiling water, or in a hot oven.

While the jars are sterilizing, wash the tomatoes thoroughly. Peel the garlic. Peel the peppers from seeds, cut off some of the pulp with the stalks, cut each fruit into 4 parts, wash. Place vegetables on a towel to dry.

At the bottom of the jars (they must be hot) place an umbrella of dill, chopped garlic cloves, bay leaves, and peppercorns. Now pack the bell pepper quarters tightly.

Fill the “hangers” with tomatoes, placing them closer together. Pour boiling water over it and cover with a sterile lid. So fill all the jars. Leave until the boiling water cools down - the water will become warm. Now, through a clean, boiled plastic lid with holes, drain the water from the jars into the pan. Pour in about a glass of boiling water.

Boil, add salt and sugar, boil for 5 minutes. Pour the hot marinade back into the jars. Add 1 tbsp of essence and roll up.
Turn the jars over and cover them warmly with a thick blanket. Leave for a day to cool thoroughly on its own. Only then can they be put away for storage, always in a cool, dark room, for example, a pantry or cellar. Can be stored on a closed, insulated loggia.

Marinated tomatoes with winter peppers and onions

We will need: For each 3-liter jar: approximately 1 kg of firm tomatoes, 1 medium onion, 1 bell pepper, 4 cloves of garlic. You also need: greens - 2 sprigs of fresh parsley, basil, dill. And, of course, you will need 1 tablespoon of salt, 2 tablespoons of sugar, as well as 6 peas of allspice and another 1 tablespoon of vinegar essence.

Cooking:

Trim the flesh and stems of the peppers, clean out the seeds, and cut each fruit into pieces. Peel the garlic and onion. Wash all vegetables and herbs thoroughly and place on a towel to dry.

At the bottom of a hot, sterilized jar, place an onion cut into rings, pepper quarters, arrange the greens, and throw in the peppercorns. Fill tightly with tomatoes, pour boiling water up to the neck. Cover with sterile lids and leave for half an hour until the water cools. Now drain the water from each jar into a separate pan, add a little more boiling water, and boil.

When the marinade water boils, add salt and sugar. Boil for a few minutes and pour back into the jars (up to the neck). Pour vinegar essence into each and roll up. Turn it upside down, cover it with a warm blanket, and leave it for about a day. Only then can you put it away for storage.

Cherry pormidor in spicy tomato marinade

This excellent snack with a sharp-sweet taste made from small tomatoes always ends very quickly, often at the beginning of winter. After the New Year celebration there is definitely not a single jar left. Therefore, prepare more of them.

We will need: cherry tomatoes directly (preferably multi-colored ones), sweet and hot peppers (cut them into rings), garlic.

For the marinade, take: For a liter jar - 1 tsp salt and 1 tbsp sugar. Also: 3 peas each of allspice, as well as black pepper, a currant or raspberry leaf, an umbrella of dill, a bay leaf, and another 2 tablespoons of 9% vinegar.

Cooking:

Peel the garlic cloves. Wash all the vegetables and herbs and place them on a towel to absorb the water.

Place dill, herbs, rings of sweet and bitter pepper (take a little less bitter) at the bottom of a hot, well-boiled jar.
Fill the jars shoulder-deep with cherry tomatoes, packing them tightly with the remaining bell pepper rings. Pour boiling water over and cover with sterile lids.

When the water in the jars has cooled, pour it into a saucepan and boil. Add salt, sugar, peppercorns. Cook for 3 minutes. Pour back into the jars. Add vinegar to each and roll up. Place the jars under a warm blanket with their bottoms up. After a day you can put them away for storage. Have a nice winter meal!

You can process tomatoes of any size and variety using a meat grinder.

This method allows you to prepare delicious snacks from tomatoes that are not suitable for pickling.

By grinding tomatoes in a meat grinder, you can prepare ketchup, adjika or other preparations. This method allows you to preserve the natural taste and aroma of tomatoes.

Tomatoes through a meat grinder for the winter - basic principles of preparation

The tomatoes are washed, cut into several parts and twisted in a meat grinder. This can be done either with the skin or after removing it. Then the tomato mass is placed on the stove, boiled, and only after that vegetables, herbs and spices are added. Boil everything together for a few minutes and pour into jars. The preparations are sterilized if provided for in the recipe.

You can add garlic, onions, sweet bell peppers or other vegetables to tomatoes ground in a meat grinder.

Recipe 1. Tomatoes through a meat grinder for the winter with pepper

Ingredients

five kilograms of tomatoes;

300 g sweet bell pepper;

300 g carrots;

parsley - a bunch;

salt, bay leaf and peppercorns.

Cooking method

1. Cut the washed tomatoes into large slices and grind in a meat grinder. Transfer the resulting tomato mass into an enamel container and place on low heat.

2. Peel the carrots and grate with small shavings. Wash the sweet peppers, cut out the tails and remove the membranes and seeds. Cut them into half rings. Rinse the greens, lightly dry and finely chop with a knife.

3. Half an hour after the tomato boils, add carrots and sweet pepper half rings. Salt, season with bay leaf and black pepper. Simmer the tomato over low heat for another quarter of an hour. Then pour it into sterile jars and seal. Turn the cans of snacks over, cover with a blanket and cool overnight.

Recipe 2. Tomatoes through a meat grinder for the winter with garlic

Ingredients

100 g garlic;

kilogram of ripe tomatoes;

salt, pepper and sugar.

Cooking method

1. Wash the tomatoes, remove the stems and cut them into small slices. Grind the tomatoes using a meat grinder. Pour the resulting tomato mass into an enamel container.

2. Separate the garlic into cloves and peel them. Grate the garlic on a fine grater, or crush it using a garlic press. Place the chopped garlic in the tomato, add the bulk ingredients according to the recipe, mix everything well and cover with a lid. Place the tomato mixture on the stove and boil.

3. Pour the boiling tomato into jars and roll up. Cover the inverted canned food with a blanket. Cool for 24 hours, then store in the cellar.

Recipe 3. Tomatoes through a meat grinder for the winter

Ingredients

three kg of tomatoes;

sugar - a little more than half a glass;

table vinegar 9% – 80 ml;

10 buds of cloves;

black pepper – 10 peas;

two cloves of garlic.

Cooking method

1. Wash the cans of soda, rinse and put in the oven to sterilize for half an hour. Boil the lids.

2. Rinse the ripe tomatoes, pour boiling water over them and peel the skins. Cut into large slices and grind in a meat grinder. Pour the tomato mixture into a thick-walled saucepan and place it over medium heat to simmer for half an hour. Skim off the foam, reduce the heat and simmer for another couple of hours on low heat.

3. Peel the garlic and also grind it in a meat grinder. After the mixture has reduced by half, add the garlic, bulk ingredients, cloves and pepper. Pour in the vinegar, wait until the tomato boils, and pour into prepared jars. Roll up the snack, turn it over, cover it with an old coat and leave it for a day.

Recipe 4. Tomatoes through a meat grinder for the winter with garlic and horseradish

Ingredients

kg of red tomatoes;

horseradish and garlic - 100 grams each;

two tbsp. l. salt;

granulated sugar – 20 g.

Cooking method

1. Rinse the ripened tomatoes, put them in boiling water for a few seconds and remove the skins. Cut them into large slices. Peel the horseradish and cut into pieces. Squeeze the peeled garlic through a garlic press.

2. Grind the tomatoes and horseradish root in a meat grinder. Transfer the tomato and horseradish mixture into an enamel container, add garlic and dry ingredients. Mix very well so that the garlic and horseradish are well combined with the tomato.

3. Place the seasoning in jars, close with plastic lids and store in the cellar or refrigerator.

Recipe 5. Green tomatoes through a meat grinder for the winter

Ingredients

1300 g green or brown tomatoes;

half a kilogram of onions;

carrots – 400 g;

bell pepper – three pcs.;

chilli;

two apples;

granulated sugar – 60 g;

lean refined oil – 50 ml;

half tsp vinegar essence.

Cooking method

1. Wash green tomatoes and cut them into large slices. Grind them in a meat grinder. Transfer them to a saucepan. Peel the onion and cut into quarters. We cut out the stalks of sweet peppers, clean them of partitions and seeds and cut them into wide strips. We wash the apples and cut them into four parts, cutting out the seed boxes. Peel the garlic.

2. Grind the peeled and chopped vegetables in a meat grinder. Squeeze the garlic through a garlic press and finely chop the chili pepper with a knife. We transfer everything to the tomato mass. Add sugar and salt here and add butter. Okay, let's connect everything.

3. Place the saucepan on moderate heat and cook for about forty minutes. Taste it and, if necessary, add spices. Ten minutes before readiness, pour in the essence. Pour the snack into sterilized jars and roll up. Cool the preserved food by wrapping it in a blanket for 24 hours.

Recipe 6. Tomatoes through a meat grinder for the winter with bell peppers

Ingredients

kg of tomatoes;

kg of meaty bell pepper;

garlic – 5 cloves;

salt and black pepper.

Cooking method

1. Wash peppers and tomatoes. We clean the peppers from the inside. We cut all vegetables into fairly large pieces. Grind all the vegetables in a meat grinder. Transfer the resulting mixture into an enamel container and put it on the fire.

2. Remove the husks from the garlic and crush it using a special press. Add garlic to the mixture of tomatoes and vegetables and boil. Place the boiling appetizer in a glass container and roll it up. Cool the appetizer by covering it with a blanket.

Recipe 7. Tomatoes through a meat grinder for the winter with apples

Ingredients

three kg of ripe tomatoes;

apples – 3 pcs.;

two chili pods;

200 g granulated sugar;

salt - two tbsp. spoons;

150 ml vinegar 9%;

vegetable oil – 50 ml;

5 g each of cloves, black pepper and cumin.

Cooking method

1. Wash the tomatoes thoroughly and cut into large slices. Grind the tomatoes in a meat grinder. Pour the resulting tomato mass into a saucepan with thick walls.

2. Peel the apples, remove the core and also grind in a meat grinder with chili pepper. Spread the apple mixture into the tomato. Combine the apples and tomatoes well and put the pan on the fire. We wait until the mixture boils and turn the heat to minimum and simmer for an hour and a half, stirring constantly so that the tomato does not burn.

3. Shortly before completion of cooking, add sugar and salt, season with spices and pour in lean oil. A couple of minutes before it’s ready, pour in the vinegar and place in sterilized jars. Turn the canned food upside down and cool, covering it with a blanket.

Recipe 8. Tomatoes through a meat grinder for the winter with basil

Ingredients

five kg of fleshy tomatoes;

sugar and salt;

basil (greens).

Cooking method

1. Cut out the stems of the washed tomatoes and cut them into small slices. Grind the tomatoes in a meat grinder and pour the resulting tomato mass into an enamel container.

2. Put it on the fire and cook for 20 minutes from the moment it boils. Add bulk ingredients and mix. Rinse fresh basil and place whole sprigs in the tomato.

3. Pour the boiling tomato mass into jars and roll up. Turn the canned food upside down and cool it under the blanket.

Recipe 9. Tomatoes through a meat grinder for the winter in Ukrainian

Ingredients

dense tomatoes – 5 kg;

kilogram of bell pepper;

sour apples – kilogram;

salt - two tbsp. l.;

200 g sugar;

400 ml sunflower oil;

hot red pepper – 50 g.

Cooking method

1. Wash the tomatoes, cut out the stems and pour boiling water over them. Peel off the skin and grind in a meat grinder. Cut the apples into quarters and cut out the seed boxes. We rinse the bell peppers, clean out the membranes and seeds, and cut them into long strips. Grind all the vegetables in a meat grinder and put them in the tomato.

2. Carefully combine the tomato-vegetable mixture, add bulk ingredients and oil. Boil the tomato mass for three hours over low heat. Pour the boiling tomato into sterile jars and seal. Cool the inverted canned food by wrapping it in a blanket.

Recipe 10. Tomatoes through a meat grinder for the winter “Appetizing”

Ingredients

two kg of fleshy tomatoes;

garlic – 200 g;

four horseradish roots;

dill and parsley - a bunch each;

sweet bell pepper – ten pcs.;

hot pepper – 20 pods;

sugar – 80 g;

salt – 100 g;

vinegar - glass.

Cooking method

1. Wash the tomatoes and cut them into large slices. Cut out the tails of sweet and hot peppers and clean the inside of the vegetables. Cut it in half. We sort out the greens, rinse and dry slightly. Peel the horseradish and cut into pieces.

2. Grind all the vegetables using a meat grinder, put them in an enamel container and combine everything well. Add the bulk ingredients, mix again, cover with a lid and leave in a cool place for a couple of days. Pour in vinegar and place in sterile jars. Cover with plastic lids and store in a cool place.

Recipe 11. Tomatoes through a meat grinder for the winter with vegetables

Ingredients

ripe tomatoes - five kg;

carrots and bell peppers – kg each;

hot pepper – 10 pcs.;

onion – half a kilogram;

vegetable oil - half a liter;

garlic - five heads;

coarse salt.

Cooking method

1. Wash the tomatoes and cut into several parts. Peel the carrots and onions and rinse. Wash the hot and sweet peppers and clean them from the inside.

2. Grind the tomatoes and other vegetables in a meat grinder and transfer them to a thick-walled pan. Add the bulk ingredients to the tomato-vegetable mixture and pour in the oil. Place the pan on the fire and cook over moderate heat for two hours.

3. Place the boiling appetizer in a dry, sterile glass container and roll it up. Cool the preserved food upside down, covering it with a blanket.

Recipe 12. Tomatoes through a meat grinder for the winter with plums

Ingredients

two kg of ripe tomatoes;

kg pitted plums;

250 g onions;

half a glass of sugar;

5 g hot red pepper;

two bay leaves;

20 ml 9% vinegar;

100 g garlic.

Cooking method

1. Wash the plums, cut them in half and remove the pit. Cut the washed tomatoes into large slices. Finely chop the peeled garlic with a knife. Grind the remaining vegetables using a meat grinder. Place in an enamel container and place on moderate heat and cook for an hour and a half.

2. 30 minutes before the end of cooking, add the bulk ingredients, cloves, garlic and bay leaf. We also put the garlic here and boil everything together, stirring occasionally so that the appetizer does not burn.

3. Place the boiling appetizer in a glass container, sterilized in advance, and roll it up. Leave to cool for a day, turning the jars over and wrapping them in a blanket.

• Slightly spoiled tomatoes can also be used to prepare tomatoes through a meat grinder for the winter, after cutting out all the rotten parts. In this case, the tomatoes must be boiled.
• Garlic, horseradish and hot pepper act as a preservative, so the more of these vegetables in the snack, the longer the shelf life.
• It is better to add spices gradually, as they reveal their flavor during the cooking process, so it is better to periodically taste the dish to determine whether there are enough spices, sugar and salt.
• If carrots are present in the recipe, the cooking time increases, since an undercooked vegetable can cause spoilage of the snack.

Marinated tomatoes with bell peppers for the winter will help diversify the winter assortment of preparations in jars. They can be served as an appetizer or as a side dish for meat, potatoes or porridge. Canned tomatoes with sweet peppers and garlic are prepared without vinegar and subsequent sterilization; citric acid is used as a preservative.

For convenience, the quantity indicated in the recipe is calculated for 1 liter jar.

For pickling, you need to choose small round or oblong tomatoes. It is better to give preference to fleshy tomatoes, which have few seeds and liquid. Tomatoes for canning must be healthy, with intact skin and uniform bright color.
Peppers for pickling can be either hot or sweet. The color of the fruit does not matter. You can replace bell pepper with chili.

tomatoes with bell pepper photo recipe

On our website there is already a recipe for tomatoes for the winter without vinegar, only using this same version of a tasty snack that will appeal to opponents of both vinegar and aspirin.

Ingredients:

• small tomatoes – 10 pcs.;
• bell pepper – 1 pc.;
• garlic – 2 cloves;
• parsley – 1 bunch;
• salt – 1 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• citric acid – 1/3 tsp;
• bay leaf – 2 pcs.;
• allspice – 5 peas.

Cooking process:

Tomatoes, peppers, parsley and garlic should be thoroughly washed so that no lumps of earth or dirt remain. Garlic needs to be peeled. If you don’t like the smell and taste of garlic, then you don’t have to put it in the preparation.

Wash, rinse and then sterilize the canning jar. To do this, you can put it in the oven and sterilize it at 180 degrees for 10 minutes or hold it over steam for 10 minutes. After this, place bay leaves, allspice and chopped garlic clove into the jar.

Then you need to place the tomatoes. This must be done carefully so that the fruits do not bruise. Larger tomatoes should be placed at the bottom of the jar, smaller ones on top. In this case, the tomatoes should be positioned so that they fit as tightly as possible. The top 3-4 cm should remain free.

Sweet bell peppers must be peeled and cut into 3-4 pieces. Then each piece should be carefully pushed between the wall of the jar and the tomatoes.

Place parsley and chopped garlic on top of the pepper.

Pour boiling water into a jar filled with vegetables, cover with a lid and leave for 20 minutes. During this time, the fruits will warm up and release air. Then the water must be drained into a separate pan, add another 50 ml of boiled water to it. This volume will be enough for the marinade. Pour granulated sugar and salt into a saucepan.

Place the pan on the fire. The marinade should boil. After 2 minutes it can be removed from the stove. Pour citric acid into a jar of tomatoes.

Then pour in the marinade. It should overflow a little over the edge of the jar.

Cover with a pre-boiled metal lid.

After this, you should turn the jar over and wrap it in a towel. In this form it should stand for a day.

Ready-made pickled tomatoes with peppers can be stored in a closet without access to sunlight for 1 year.

Gayane prepared delicious tomatoes for the winter.

What do all housewives, without exception, preserve in August and September? Of course, tomatoes. At this time, the price of tomatoes drops sharply and you need to have time to prepare them for the winter.

There are a lot of recipes and options for canning tomatoes. For example, you can preserve tomatoes in marinade according to the classic recipe. And it will be a wonderful appetizer and addition to side dishes and meat.

It is also very popular now to combine different vegetables when canning. This option is very convenient. After all, in winter you won’t need to open several cans of preserves, because one jar already contains different vegetables for lunch or dinner.

There are a lot of options for canning assorted vegetables. Some of these recipes contain a lot of ingredients, while others are limited to just 2-3 vegetables. Assorted canned vegetables look incredibly beautiful in a jar and have a very rich taste.

Marinated tomatoes with bell peppers are an excellent combination for canning in one jar. When you open a jar of this for a family dinner in winter, the taste of tomatoes and bell peppers reminds you of hot summer and improves your mood. Try the following recipe for canning tomatoes.

Ingredients (for two 2 cans of 3 l):

Tomatoes – 4 kg
Red and yellow bell peppers – 1.2 kg
Garlic – 1 goal.
Bay leaf – 4 pcs.
Peppercorns – 10 pcs.
Dill greens - 4-8 sprigs
Sugar – 4 tbsp. l.
Salt - 2 tbsp. l.
Vinegar – 2 tbsp. l.

How to can tomatoes and bell peppers

Start the preservation process by preparing jars. Take a 3-liter jar and wash it in water and soda. Place the clean bottle, neck down, in a small bowl or saucepan filled with a small amount of water. Bring water to a boil and sterilize the jar in it for 15-20 minutes. Sterilize the canning lid for a couple of minutes.


Wash tomatoes and bell peppers in water.

Peel the garlic and then rinse it in water. Remove the seeds from the pepper and cut it into large strips.

Place ½ peeled garlic, 5 peppercorns, 2 bay leaves, and dill into a sterilized jar.

Place half of the chopped bell pepper on top.

Place tomatoes on it up to the very top of the jar.

Preservation time: 1 hour.
Degree of difficulty of preparation: medium.

To receive the best articles, subscribe to Alimero's pages.