Select only the most ripe tomatoes, the color directly depends on this finished product. If you have a choice, give preference to meaty and non-acidic varieties, then the juice with pulp will be thick and more concentrated.

Wash the tomatoes, remove damaged areas and stems. Then cut the tomatoes into several pieces so that they can fit into the meat grinder compartment.

Next, pass the tomatoes through a meat grinder with a fine grid. To make a tomato at home more uniform in composition, we recommend additionally rubbing the tomato mass through a fine sieve. But then keep in mind that most healthy fiber will go to waste.

You can also grind tomatoes using a blender.

For cooking you will need a large saucepan. Pour the ground tomato mass into the container of your choice. Place on the fire and bring the mixture to a boil. Then, reducing the heat to low, simmer the tomato mass for 20 minutes. This minimum required time, the tomato in this case will turn out to be a drink. The pasta should be boiled much longer, or additionally drained through a fine sieve. Stir the sauce occasionally and skim off any foam that forms. You can add spices and peppercorns for flavor. Salt or sugar can also be used at this stage. But I don't do this at all.

Pour homemade tomatoes into sterilized jars or bottles and seal tightly with a key or screw caps. The lids should be thoroughly boiled. Store homemade tomato preparations in a cool place.

You probably noticed that we only included tomatoes. But this is a matter of taste, you can use salt, various seasonings, and you will diversify the tomato, which will already become a sauce for gravy.

Stock up on vitamins for future use and eat delicious food!

Best regards, Anyuta.

I thank my mother for the recipe and photo.

Each a real mistress 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 will also become ideal option 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.
• Ideal for preparing tomato juice are tomatoes grown under open sun, in the beds. 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?

Caring housewife will definitely ask himself the question: is it possible to cook a tomato in 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 twists 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 will be made with vegetables for the first time, then 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 a few classic recipes And unusual ways preparing 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 big pieces, boil a little and rub through a sieve. This method helps to get thick tomato With a small amount 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 the varieties of tomatoes 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, cut into small pieces Bell pepper meaty varieties.
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 must be added, and a few sheets must be added. bay pepper. Place it all on the stove, boil for 3-5 minutes, then pour it into jars and roll up the lids.
9. Stored like this tomato paste from 1 to 5 years in a cool, dark place.

Homemade tomato for the winter, just 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 you should carefully heat treatment. Let's consider quick recipe such a blank.

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

IN tomato juice Sweet bell pepper is often added. 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 stone - 0.5 kg.
• Sour apples – 300 g.
• Sugar, salt - according to tastes.

Preparation:

1. Rinse under clean water all vegetables, fruits. Leave them for a few minutes to drain 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 sensations (add salt, sugar, Apple vinegar).
8. Boil the tomato for 5-10 minutes and pour over glass jars. Bon appetit in winter!

Tomato juice recipe

Good hostess knows that juicing tomatoes takes a long time. But how to cook tomatoes for the winter using a new kitchen appliances? Such devices make it possible to simplify the cooking process and even reduce the creation time. great dish. Let's consider step by step recipes 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 telling you not to stand at the stove for a long time, but start up the equipment and go somewhere on your own issues. In addition, there is no risk that the contents of the pan will leak, boil over or burn. Let's give great recipe 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, 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 so much to quickly cook food, but to do it while preserving everything possible vitamins and minerals. Tomato juice, adjika, sauce or other product prepared in a double boiler has the best taste qualities, it is most beneficial for the body. We'll tell you perfect recipe tomato dishes.

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 from maximum number 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 do not have any questions about creating perfect dish from tomatoes, they should watch educational 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.

Tomatoes have more useful properties than harmful. Since they are red in color, they have a positive effect on the blood, enriching its composition and fighting blood clots.

When boiled, they are better absorbed, and consumed in fresh advise, adding vegetable oil and crushing a clove of garlic.

Pickled tomatoes also have beneficial properties. It turns out that they contain antioxidants that remove from the human body harmful substances. The combination of tomato and meat helps it to be better absorbed.

Planting tomatoes for the winter is now in full swing, so we suggest you pay attention to the following recipes.

Canned tomatoes without adding vinegar

A simple and tasty recipe that is suitable for people who have difficulty digesting vinegar.

• Tomatoes per three-liter jar - 1 kg 700 g;
• Granulated sugar per liter of water – 125 g;
• Carnation;
• Allspice;
• Peppercorns;
• Fresh tarragon or tarragon;
• Rock salt, per liter of water – 25 grams without a slide;
• Citric acid - a third of a teaspoon.

Rinse the jar well; if desired, you can sterilize it. Place 4 cloves, allspice and black pepper, 3-4 sprigs of tarragon on the bottom.

Wash the vegetables, dry them and make cross-shaped pricks with a fork so that the skin does not burst during the heat treatment. Lay loosely, up to the hangers of the can.

At this time, the lid should be sterilized. Place in a bowl, pour hot water and leave to sterilize for five minutes. Assembled jar pour boiling water over it, close the lid and leave for ten or fifteen minutes.

After the specified time, the boiling water is poured into the pan and it remains to measure the amount of water to prepare the marinade. We must remember that for every liter of water, one tablespoon of salt, five tablespoons of sugar and a third of a teaspoon of citric acid are used.

After boiling, the marinade is cooked for another minute and you can pour it into a jar. It should be filled to the very top. Roll up with screw caps or using a machine.

The pickled vegetables are turned over and covered with a warm blanket. Just wait until it cools completely. The tomato roll is stored in a cool place.

It took very little time, half an hour at most.

Add horseradish for a great appetizer!

In this recipe for rolling tomatoes for the winter, horseradish will also be used along with tomatoes and other ingredients. As a result, the tomatoes come out with “character”, and everyone who tries them at least once asks for the recipe.

So, for preparation you will need:

• Tomatoes, for 8 liter jars – 5 kg;
• A bunch of parsley;
• Horseradish – 150 g;
• Garlic – 3-4 heads;
• Bell pepper – 3 pcs.

It is advisable to take tomatoes with dense pulp and the same size. For convenience, elongated small tomatoes are used in preservation.

Vegetables are cut in half, the tails are removed, the horseradish should be cut into large rings, the seeds should be removed from the pepper and everything except the tomatoes and parsley (it should be finely chopped) should be minced through a meat grinder.

The result will be delicious vegetable porridge. The jars should be washed and sterilized in the oven or in water.

Place one tablespoon of vegetable mass on the bottom of each jar, then a layer of tomatoes, folding cut side down. Top with the vegetable mass again, then the tomatoes, cut side down, and do this until the jars are full. The last layer The vegetable mass is coming, the jars must be filled up to the hangers.

For the marinade you will need:

• Water – 2.5 l;
• Salt – 100 grams;
• Granulated sugar – 200 grams;
• Table vinegar 9% – 1 glass.

Pour salt and sugar into the pan and place it on the stove. During the cooking process, you need to make sure that the salt and sugar dissolve. As soon as the marinade boils, wait another two minutes, then pour in the vinegar, close the lid and after a minute remove from the heat.

Fill hot marinade into jars so that they do not burst, and close with pre-sterilized lids. The marinade level should be one centimeter below the rim of the jar.

All that remains is to sterilize the jars. To do this, prepare a deep saucepan, put two or three jars in it, pour boiling water over everything and put it on the fire. The water level in the pan should be 2 cm below the hangers of the jars.

After boiling, sterilize for another 5 to 15 minutes, as you are used to. There should be no violent boiling. Fill the jars to the very top with the remaining marinade and roll up.

Store the roll with tomatoes in a cool place, although room temperature they are perfectly preserved.

Sweet pickled tomatoes

On average, there are 600 grams of tomatoes per liter jar, although much depends on the packing density. As a result, they turn out very tasty and sweetish. The recipe for rolling up sweet tomatoes for the winter is simple and this is its advantage.

• Tomatoes – 1.5 to 2 kg;
• Salt – 30 grams;
• Sugar – 200 g;
• Bay leaf – 3 pcs.;
• Black peppercorns – 5 pcs.;
• Table vinegar 9% – 100 ml.

The tomatoes should be washed, dried, and to prevent the skin from bursting, make two cross-shaped pricks at the stem with a fork.

In this recipe, it is not necessary to sterilize the jars, the main thing is that they are clean and dry. Carefully pour boiling water over the jars of tomatoes and leave them like that for ten minutes.

The water must be drained and measured. For one or one and a half liters of water, you will need 30 g of salt and a glass of sugar (200 g). The pan with the marinade is placed on the stove, bay leaves and peppercorns are added there, and vinegar is added at the very end.

The marinade is brought to a boil, stirred, two minutes before readiness, vinegar is poured in and the lid is closed.

The jars are filled with marinade and immediately closed with sterilized lids.

Marinated sweet tomatoes are ready for the winter, stored in a cool place, or at room temperature.

Juicy and tasty. We are offering to you excellent selection interesting recipes.

Delicious pickled zucchini for the winter is great snack To winter table. Take note of a few of ours.

Find out from our how to properly prepare eggplants for the winter so as not to spoil the wonderful taste of this vegetable.

Recipe for rolling green tomatoes with vodka

Representatives of the stronger sex, upon learning that a recipe contains vodka, always ask for more. In fact, this Reviver acts as a preservative, but it still has its own flavor.

• Tomatoes – 2 kg;
• Dill – 2 umbrellas;
• Horseradish leaves – 2-3 pieces;
• Bay leaf - one for each jar;
• Pod of red hot pepper– one piece per jar;
• Garlic clove – 5 pieces for each jar.

For the marinade you will need:

• Water – 1.5 liters for three jars;
• Coarse salt – 50 g;
• Granulated sugar – 125 g;
• Table vinegar – 100 ml;
• Vodka – 2 tbsp. l.

Sealing green tomatoes with vodka for the winter is easy and simple.

Make cuts near the stalk of the tomatoes and insert garlic, cut into two halves.

At the bottom of each jar is placed hot pepper, horseradish leaves, bay leaf, dill and tomatoes on top.

Pour boiling water over the vegetables, wait about ten minutes, drain the water, put on fire, add salt and sugar. As soon as it boils, wait another two minutes and add vinegar and vodka.

The marinade should be poured while hot. Stored in a cool place.

Green fruit salad for the winter

This recipe for rolling green tomatoes for the winter will appeal to even the most fastidious housewives; the vegetables turn out sweet and sour, and are prepared simply and quickly.

For preparation you will need the following ingredients:

• Green tomatoes – 5-6 kg;
• Garlic – 2 heads;
• Red hot pepper to taste;
• Red bell pepper – 4 pcs.;
• Dill - an umbrella for each jar;
• Aspirin – 1 tablet for each jar.

For the marinade you will need:

• Water – 3 l;
• Salt – 1.5 cups for everything;
• Sugar – 150 g;
• Table vinegar – 1 glass.

Place an umbrella of dill and tomatoes cut into 3-4 pieces at the bottom of each jar. Finely chop the garlic or pass through a press, grind the bell and hot peppers in a meat grinder, mix with the garlic and distribute evenly among the jars.

Aspirin tablets are placed in jars one at a time.

Prepare the marinade by mixing all the ingredients, put on the stove and bring to a boil. At the end, add vinegar, close the lid and after a minute pour into jars.

Pour the marinade into each jar. Next, using a machine, you need to roll up the cans, turn them upside down and wrap them up. You don’t need to sterilize jars of tomatoes for the winter, just keep the lids under boiling water for five minutes.

Some people ask: why do you need to turn over and wrap jars? This is done so that the lid is additionally sterilized. In addition, it will be immediately noticeable whether the can rolled well or not.

Jars are wrapped in order to sterilize not only the lids, but also the products.

It is better to choose small, oblong-shaped tomatoes for winter planting. They are more convenient to put in jars, they are meatier, and hold up better boiling water, which is filled with.

The calorie content of tomatoes is low, 20 kcal per 100 g, and it is also recommended to eat more of them for weight loss.

Tomatoes contain calcium, potassium, magnesium, iron and others that are vital for human body substances.

Many world cuisines, such as Italian, would not be able to survive without this product. Good luck with planting your tomatoes for the winter!

1. Spicy tomatoes

- tomatoes;
- Bay leaf;
- spicy 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 pan for sterilization: half-liter and liter jars- for 10-15 minutes, 3-liter - 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, better for variety in different banks add one type of greens - dill to one, parsley to another, celery to the 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 it is used lemon acid– the tomatoes turn out dense, with delicate taste, light aroma 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 and put it on strong fire, 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. At 5 three-liter cans 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 any chopped vegetables (at your discretion) in the jar, 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 tomatoes, 1 kg red bell pepper, 300-500 g garlic, 2 apples (Antonovka), parsley - 1 bunch, bitter Bell pepper- 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 ripe tomatoes, 100 g horseradish, 200 g garlic, 50 g vegetable oil, 50 g sugar, 8 g 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 water over tomatoes apple juice(for 1 liter of juice 1 tablespoon of salt). 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 cool.

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 acetic acid, mix. 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 sunflower oil– simmer everything for 1.5 hours.
15 minutes before the end of cooking, add 100 g of crushed garlic and 1 tsp. black ground 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 tomatoes, 200 g onions, 250 g carrots, 25 g root and 10 g parsley, 30-35 g salt, 40-50 g sugar, 1.5 tablespoons 9% vinegar, 5-7 allspice peas, 2 bay leaves, vegetable oil.
Recipe:
1. Rub 600 g of ripe tomatoes 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 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 color. 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. Large tomatoes cut and heat in enamel pan under the 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 boiled water), and prepare salad, sauce, 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: per 1 liter of water – 150-200 ml table vinegar, 50 g salt.
1. Select and wash red tomatoes, better variety"Lady fingers".
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 saucepan with hot water for sterilization.
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 greens: carrots, onions, garlic, parsley, celery root. Stuffed tomatoes poured tomato juice and sterilized.

You can also stuff unripe green or brown tomatoes. For 4 kg of tomatoes you will need 3 bunches 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.

If you like to prepare vegetables for the winter, then be sure to pay attention to tomatoes. These wonderful vegetables can be salted and pickled separately (both green and red), they can be added to assorted vegetable rolls, and also in salads, lecho, adjika, and you can also prepare tomato juice at home. There are so many recipes for preparing tomatoes for the winter that it would take a very long time to list them. It’s better not to waste time, but start preparing for future use delicious rolls from tomatoes. Simple and detailed recipes With step by step photos, collected in this collection will help you, no matter if you are a beginner or already a pro at home canning.

Selected recipes for preparing tomatoes for the winter

The best recipes for tomato preparations with photos

The last notes

Cooking today spicy salad zucchini - delicious home preparation easy to prepare and accessible to everyone. It won’t take you much time to prepare it for the winter. Zucchini salad It has a sharp and, at the same time, delicately sweet taste.