It’s rare that a housewife doesn’t prepare tomatoes for the winter, but in this important task it’s not enough to have high-quality seasonal tomatoes; you also need to stock up on good recipes for canning tomatoes so that the marinade proportions are correct and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to prepare tomatoes for the winter according to proven golden recipes.

I invite you, dear friends, in this article about winter preparations from tomatoes to share your proven recipes for preparations. After all, every housewife makes preparations for the winter from tomatoes, and there are successful recipes in every culinary notebook.

And I, in turn, bring to your attention ideas for tomato preparations that I have been collecting for many years, and most of which I have already tried.

Most of the recipes are from my mother’s and grandmother’s notebooks, there are also recipes from my co-workers and friends.

Finger-licking pickled tomatoes for the winter

Are you looking for a delicious recipe for pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter “finger-licking” without sterilization, with triple filling. Recipe with photo.

Salted tomatoes for the winter in jars according to my grandmother's recipe

Friends, I want to tell you about a recipe for salted tomatoes in jars for the winter that my grandmother has been using for more than 50 years. I have tried a variety of cold salted tomatoes for the winter: from the market, from the supermarket, visiting other housewives, but my grandmother’s salted tomatoes under a nylon cover for the winter remain for me the standard of quality. Grandma's recipe for delicious salted tomatoes for the winter involves using a certain set of spices and roots, as well as the ideal ratio of salt and water. See the step-by-step recipe with photos.

Korean tomatoes for the winter

My recipe for delicious Korean tomatoes for the winter, I hope you will appreciate it. Everyone in my family really liked the Korean-style tomatoes for the winter in jars: a little spicy, piquant, with a spicy taste of spices and crispy carrots. How to cook, see.

Satsebeli sauce for the winter

I wholeheartedly recommend that you prepare satsebeli sauce for the winter. The sauce came out exactly as I wanted - moderately spicy, but quite bright, with character. I will not say that this is exactly the recipe for the classic satsebeli sauce for the winter, but still its taste, in my opinion, is very close to the traditional one. Recipe with photo.

Homemade tomato juice for the winter with bell peppers

Do you need delicious tomato preparations for the winter? During the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make this homemade tomato juice brighter in taste, I often add bell peppers and a little hot spice to the tomatoes. This option is much more interesting than the classic one and goes great with meat dishes (kebabs, steaks), pizza, etc. See the recipe.

Marinated tomatoes “Classic” (without sterilization)

You can see the recipe for marinated “Classic” tomatoes without sterilization.

Marinated tomatoes with celery for the winter

I would like to suggest that you close your tomatoes and celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only celery. It has a very bright and rich taste, so you can be sure that your preparation will turn out excellent and very interesting. How to cook, see.

Tomato slices for the winter with onions

I wrote how to cook tomatoes in slices for the winter with onions.

Sweet pickled tomatoes for the winter (triple filling)

I would like to invite you to prepare sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. And the tomatoes are accompanied, in addition to numerous spices, by bell peppers: there is not much of it, but it contributes to the overall taste of the preparation. The recipe itself is not at all complicated and relatively quick, and the result, believe me, is simply excellent! See recipe with photo.

Salted tomatoes for the winter

You can see a proven recipe for salted tomatoes for the winter.

Canned tomatoes with citric acid

You can see the recipe for canning tomatoes with citric acid.

Homemade ketchup for the winter “Tomato”

I wrote how to make homemade “Tomato” ketchup for the winter.

Tomatoes in tomato juice for the winter

You can see how to cook tomatoes in tomato juice for the winter.

Tomato slices for the winter with parsley

I wrote how to prepare sliced ​​tomatoes for the winter with parsley.

Canned cherry tomatoes with grapes (no vinegar)

You can view the recipe for canned cherry tomatoes with grapes.

Adjika with horseradish for the winter “Special”

I wrote how to prepare special adjika with horseradish for the winter.

Delicious adjika from tomato

You can see the recipe for making adjika from tomatoes

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

You can see how to prepare canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid.

Homemade ketchup for the winter

I wrote how to make delicious, aromatic, and thick homemade ketchup for the winter.

Tomatoes in their own juice for the winter: the simplest recipe!

You can see how to cook tomatoes in your own juice for the winter.

Spicy tomatoes in their own juiceWith damn

It’s unlikely that I’ll surprise you with just tomatoes in their own juice - this recipe is well-known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I am sure you will be interested. This is exactly how I closed the tomatoes last year for testing and was very pleased with the result. See recipe with photo.

Marinated tomatoes slices in Portuguese style

These tomatoes, marinated in slices “Portuguese style”, turn out simply wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another advantage of this recipe is that it is a pleasure to cook: everything is very simple and quick. See recipe with photo.

Delicious salad with beans and tomatoes for the winter

You can see how to prepare a salad with beans and tomatoes for the winter.

Adjika sweet and sour with apples

I wrote how to cook sweet and sour adjika with apples.

Probably every family prepares pickled tomatoes for the winter. Sweet tomatoes in a fragrant marinade are the most popular type of pickles in Russia. Pickled tomatoes can be made without sterilization - they still keep well all winter, if, of course, they last.

Hot summer is the time for vacations, gardening, and, of course, winter preparations. Housewives consider pickling to be one of the most common types of seaming - cooked vegetables can be either immediately put on the table or put away in the pantry or cellar. Every family cherishes the recipe for zakatka, passing it on from generation to generation. Did you want something new? Welcome and bon appetit!

Recipe for sweet pickled tomatoes for 1 liter jar

Housewives are often afraid to make large quantities of new, untested recipes - what if they don’t like it, and time and food will already be wasted? The ideal way to test the desired recipe is to make a minimum amount of pickles, per 1 liter jar - this is enough for one treat for guests.

We will need:

• 2 tablespoons of vinegar or diluted essence;
• parsley, coriander and dill umbrella;
• bay leaf - 2 leaves;
• 5 black peppercorns;
• 2 level tablespoons of sugar and salt;
• 600 – 700 grams of medium-sized tomatoes;
• onions - small heads.

Preparation:

1. Place parsley, dill and spices in a colander lined with gauze, pour over boiling water to sterilize, and dry with a napkin or towel.
2. We wash the tomatoes well and make a cross-shaped cut on the butt.
3. Peel the onion and divide each head into 4 parts.

The onion must be small! If you only find a large vegetable, chop it more.

1. Insert an onion slice into the cut on the tomatoes.
2. Pour boiling water over the vegetables prepared in this way and let them brew for 10 - 15 minutes, drain the water and start preparing the marinade.
3. Let's start preparing the filling. To do this, boil a liter of water over high heat.
4. Pour vinegar, salt and sugar into boiling water, keep on fire, stirring, until completely dissolved.
5. We put spices and herbs in a sterilized jar at the bottom - their quantity and composition can be varied as desired.
6. Carefully lay out the layers of tomatoes - don’t try to compact them, they won’t fit - eat them raw!
7. Pour boiling marinade over the tomatoes; the amount given is slightly higher than normal.

We roll up the jars, turn them over on the lid and leave them to cool, wrapped in a warm blanket. After about a day, they can be put away for storage.

Marinated tomatoes with garlic for the winter in 1 liter jars

Marinated tomatoes with garlic are incredibly tasty. Garlic is one of the most suitable spices for enriching the aroma of winter pickles. The tomatoes turn out to be piquant, aromatic, and who doesn’t love taking crispy pickled garlic out of a jar and crunching on it?

We will need:

• 1 kg of tomatoes;
• 1.5 teaspoons of salt;
• 1.5 teaspoons of sugar;
• 1 pod of hot pepper;
• A couple of allspice peas;
• 50 ml 9% vinegar;
• 50 ml sunflower oil;
• 1 tsp freshly ground black pepper.
• a set of greens to taste - for me these are horseradish leaves and dill corollas;
• 200 g garlic.

How to prepare:

We wash the tomatoes very well in hot water and make a cut on them on the top of the butt.

We peel the garlic, chop it into 4 parts and insert it into each tomato according to taste and desired spiciness - I put 2 quarters. Cut the hot pepper into small strips and add it to each hole. If you don't like spicy foods, you should skip this step.

Pour boiling water over the horseradish and dill and place the herbs in the bottom of liter jars.

Boil 2 liters of water, salt and sugar, pour in oil and vinegar.

Place a layer of garlic on top of the herbs, then a tomato, duplicating the layers to the top of the jar.

Fill sterilized jars with boiling marinade and carefully roll up the pickles.

Tomatoes can be eaten after 2-3 days, during which time they will marinate perfectly!

Marinated tomatoes slices with garlic and oil for the winter

Tomatoes can also be pickled in slices. This recipe is distinguished by its unusual appearance and fresh, spicy taste. The marinade ingredients can be varied as desired, and if you don’t have a blender, simply chop the ingredients with a knife. Tomatoes prepared according to this recipe are perfect not only for winter preparation, but also as a snack on the summer table - they can be eaten within 12 hours after pickling.

Thanks to the oil, the tomatoes turn out to be very tender, similar to Italian cuisine - you can take any vegetable, olive or sunflower, but unrefined is best.

We will need:

• tomatoes – 1 kg;

For the marinade:

• 8 garlic cloves;
• 1 tbsp salt;
• 5 – 6 basil leaves;
• a piece of hot hot pepper pod;
• 50 g sugar;
• 50 ml vegetable oil;
• 50 ml vinegar;
• sprigs of dill and parsley.

Preparation:

Place garlic, salt, basil, pepper, sugar, herbs in a blender bowl, add oil and vinegar.

Grind the future dressing for 30 seconds and set aside to infuse.

Wash the tomatoes well and pour boiling water over them. Using a sharp knife, cut the tomatoes into slices.

If you are using small vegetables, just cut them into quarters.

Place the tomatoes in a jar doused with boiling water without compacting them. Fill the vegetables with marinade to the edge of the container. If the salad is going to be prepared for winter, put it in the microwave, without closing the lid, for 5 minutes at full power.

After this, we roll up the jars with a lid and leave them to cool, turning them over onto the lid and covering them with a blanket. If you want to use the salad within a week, simply cover it with a plastic lid and put it in the refrigerator. Spicy and spicy tomato slices are perfect for barbecue!

Tomatoes marinated for the winter without sterilization

The issue of sterilization scares many housewives, but it’s good that some recipes allow you to do without this process! Tomatoes prepared this way store well and do not require much trouble during cooking.

For convenience, you should take care of purchasing a special colander lid: it is sold in any hardware store, it costs a penny, but it makes life much easier for the housewife - after all, this method of preservation can be used in combination with other recipes!

Ingredients:

• carrots – 2 pieces per jar;
• 3 – 4 kg tomatoes;
• laurel;
• dill - a sprig on a jar;
• head of garlic;
• bell pepper;
• hot pepper;
• allspice;
• 200 ml vinegar;
• 100 g sugar;
• 110 g salt.

How to prepare:

Place sprigs of dill at the bottom of the jar.

On top of the grass we throw a pod of red hot pepper, 3 cloves of garlic and a bay leaf, add allspice peas.

Now we need to fill the jar with clean tomatoes in one layer.

There are gaps on the sides - in them we will put bell peppers without seeds, cut into quarters and insert carrots into the remaining space.

We continue to add tomatoes.

Let's prepare a saucepan with boiling water - you will need about 5 liters. Pour it into each jar. Leave for 5 minutes.

Now you need to drain the water using a special lid for pickles (you can make it yourself by making a hole in a regular one).

For the marinade, pour vinegar into 3 liters of boiling water, add salt and sugar, and boil until the substances dissolve. Pour the marinade into jars and seal them!

Tell VK

Today I want to tell you the recipe for my favorite and most delicious filling - marinade for tomatoes in 1 liter of water with 9% vinegar. Every housewife has that same recipe that is dear to her soul, which she uses year after year, replenishing her bins with beautiful jars of preserves. I always cook tomatoes with this marinade, and I have never had tomatoes left over after winter; they are eaten very quickly, believe me.

Marinade for tomatoes for 1 liter of water with 9 vinegar must be prepared separately, put small tomatoes in sterile jars, also add a sprig of parsley, a little onion, dill sprigs, garlic and pickling herbs to the jars. I prefer to first just triple pour the tomatoes, steam them for 15 minutes each time, and then pour in the prepared delicious marinade. Or you can immediately pour this marinade into jars of tomatoes, then sterilize for 25 minutes.

Ingredients for marinade:

• water – 1 l;
• vinegar 9% - 2 tbsp;
• salt – 30 g;
• bay leaf – 2 pcs.;
• allspice – 3 pcs.;
• pepper in a pot - 5 pcs.;
• sugar – 100 g;
• vegetable oil – 1 tbsp.

Products:

• tomatoes – 1 kg
• parsley – 4 sprigs
• dill umbrellas – 8 pcs.
• onion – 0.5 pcs.
• garlic – 2 cloves
• pickling greens - to taste

The process of preparing marinade for tomatoes

Prepare a jar - add greens, onions, tomatoes, garlic. Pour salt and sugar into the pan for cooking the marinade.

Add allspice peas and regular black peppercorns.

Throw a bay leaf into the pan. After cooking the marinade, it is better to filter the bay leaf so that it does not impart an aftertaste to the tomatoes.

Pour in a liter of clean water and send the pan to the fire. Cook the marinade for a couple of minutes.

Then add vegetable oil to the pan.

Also at the very end add a portion of 9% vinegar. Pour the marinade into jars with tomatoes, sterilize for 25 minutes and roll up. Cool the tomatoes upside down, covering the jars with a blanket. You can store tomatoes in a cool, dark room.

Bon appetit!

Tomatoes for the winter - preservation

In the summer I prepare tomatoes in jars, so that later in the winter I can open such a jar for a holiday; the tomato brine is also very tasty - I drink it all with pleasure.

Rolling up tomatoes for the winter is very simple and quick. I used to pack it in 3-liter jars, but over the last two summers tomatoes have not dropped in price, so I switched to liter jars.

So for one liter jar we need:

• 500 gr. tomato (approximately, it all depends on the size of the tomatoes)
• 2-3 cloves of garlic
• 1 bay leaf
• 3-4 black peppercorns
• sprigs and inflorescences of dill
• 1 tbsp. heaped spoon of sugar
• 1 tbsp. level spoon of salt
• 1 tbsp. spoon of vinegar 9%

Before preserving tomatoes, you need to prepare the jars - wash them with detergent or soda, rinse thoroughly and sterilize in a kettle over steam for 5-8 minutes. I throw the seaming lids straight into the kettle to boil.

I wash my tomatoes and put them in jars in the same way.

tomatoes for canning

I put it in jars

I boil an electric kettle and pour the boiling water into cans of tomatoes. I cover the jars with sealing lids for 5-10 minutes.

Then I drain the liquid from the jars into a saucepan; this is best done using a plastic lid with holes.

I boil the liquid drained from the cans in a saucepan, and in the meantime I put salt, sugar and vinegar in the cans of tomatoes.

pour the liquid into a saucepan

add salt, sugar, vinegar to jars

When the liquid in the pan boils, I pour it into jars, cover them with lids, roll them up, turn them over, and wrap them for a day.

tomatoes for the winter in liter jars

That's it, the tomatoes are ready for the winter - delicious.

P.S. If you want to roll tomatoes in 3-liter jars, multiply the amount of salt, sugar and vinegar by 3.

Sweet tomatoes for the winter

These sweet tomatoes, which I make for the winter, are considered favorites among my friends and family. And even those who were distrustful and skeptical about the amount of sugar in this preparation later admitted that they were wrong. I highly recommend making at least a test batch of two to three jars for the first time and you will see for yourself that the sweet tomatoes taste incredibly good. Preparing this canned tomato for the winter is very simple, quick and without sterilization. One more nuance, in this particular recipe any spices are completely unnecessary, they will simply interfere here and interrupt the taste. All I allow is a couple of bay leaves and a few allspice, which I place in the boiling sweet brine, but I fill it without them.

Ingredients:

for a 3 liter jar:

• from 1.5 to 1.8 kg of tomatoes
• 200 g sugar
• 1 heaped tablespoon of coarse salt
• 80 ml table 9% vinegar
• 2 bay leaves
• 5 - 8 allspice peas

Cooking method

We place ripe tomatoes tightly in sterilized prepared jars (if you want the skins not to burst when interacting with hot water, then prick them with a needle or a sharp toothpick at the stalk, although sometimes this does not help) and fill them with boiling plain water. Cover with lids and let stand for about 20 minutes. Then pour the liquid into the pan and add sugar, salt, spices and bring everything to a boil again.

Pour vinegar into each jar, followed by hot marinade (I strain it, but this is not a necessary step). We roll it up tightly with iron lids, turn it upside down and wrap it well with a blanket. Leave to cool completely for about 24 hours. Sweet tomatoes are stored in the apartment, at room temperature all winter, in a place protected from light. Bon appetit.