Tomatoes are a favorite recipe for the winter. Original recipes for tomato preparations for experienced housewives. Tomatoes with garlic arrows

These tomato preparations are for those zealous housewives who have grown a sumptuous harvest of tomatoes in their gardens and want to preserve them. There are a huge number of recipes for tomato preparations, these are natural tomatoes, ketchups and tomato paste, salted and marinated tomatoes, salads and assorted dishes, and even green tomato jam... As they say - choose to taste! We have prepared a selection of the most delicious and most unusual recipes. So, tomato preparations.

Tomatoes in their own juice. To prepare these canned foods, small round or oval tomatoes with a diameter of 3-4 cm are suitable. Rinse the tomatoes, cut crosswise, blanch in boiling water for 1-2 minutes, then plunge into ice water. The skin is easily removed. Prepare tomato juice: steam overripe tomatoes over low heat and rub through a sieve. Add salt to the resulting juice at the rate of 50-60 g per 1 liter, put on fire and bring to a boil. Place the peeled tomatoes in sterilized jars, shaking them so that the tomatoes fit more tightly, pour boiling juice over them and place for sterilization. Sterilize half-liter jars for 5-8 minutes, liter jars for 10-12 minutes. Roll up.

2.5 kg tomatoes,
1 pod of hot pepper,
1 PC. sweet pepper,
10 black peppercorns,
5 peas of allspice,
1 root with parsley,
1 carrot,
2 liters of water,
30 g salt,
60 g sugar,
4 tsp 80% vinegar.

Preparation:
Cut the tomatoes crosswise, blanch in boiling water for 1-2 minutes, put in ice water, remove the skin. Peel the sweet peppers and cut into wide strips. Wash the hot pepper pod, cut the carrots into slices, also cut the parsley root into slices, chop the greens coarsely. Place the tomatoes and vegetables in sterilized jars and pour boiling brine over them. Place the jars in a saucepan with warm water, bring to a boil, and sterilize for 20 minutes. Then add vinegar and roll up.

Salted tomatoes according to an old recipe. Tomatoes for this recipe are prepared in a barrel, bucket or pan. Place black currant leaves on the bottom of the container, lay out firm, slightly unripe tomatoes, sprinkling them with black currant leaves. Prepare the brine: for 12 liters of water - 2 cups sugar, 1 cup salt, 15 bay leaves, 1 tsp. black peppercorns, 1 tsp. Boil allspice peas, let cool, add 100 g of dry mustard, stir and let sit. As soon as the brine becomes transparent, pour it over the tomatoes, place a clean cloth on top and press down. Place in the cold.

Salted tomatoes in a bag. This is an original recipe for pickling tomatoes in a plastic bag. Wash medium-ripe tomatoes, prepare cherry, currant, celery and dill leaves. If you can find sugar beets, good, it delays oxidative processes. Place a layer of greens in the bag, then a layer of tomatoes, again a layer of greens, chopped sugar beets and again tomatoes, place a layer of greens on top. Tie the bag tightly and place it in a barrel or box. After two days, pour the mixture of tomatoes and herbs with brine. The brine is prepared as follows: take water in an amount equal to half the capacity of the bag, add salt, add dill, hot and allspice, bay leaf and boil everything (for 1.5 liters of water - 100 g of salt, spices and herbs to taste). Cool, strain and pour into a bag. Tie the bag tightly.

Canned tomatoes with grapes

Ingredients for a 3 liter jar:
1 sweet pepper,
1 pepper,
3 cloves of garlic,
2 bay leaves,
5 currant leaves,
4 cherry leaves,
10 black peppercorns,
1 horseradish leaf
2 sprigs of dill,
1 tbsp. salt,
1 tbsp. Sahara,
1 bunch of grapes,
tomatoes.

Preparation:
Wash the tomatoes and chop them in several places. Place spices, tomatoes, grapes, salt, sugar in sterilized jars, pour boiling water over them and leave for 20 minutes. Then drain the water, bring to a boil, pour it back into the jars and roll up.

Dessert tomatoes in apple juice. Chop medium-sized tomatoes in several places and blanch in boiling water for half a minute. Boil apple juice with salt and sugar (for 1 liter of juice - 30 g salt, 30 g sugar). Place the prepared tomatoes in sterilized 3-liter jars, add 8-10 lemongrass leaves, pour boiling water over them for 5 minutes. Then drain the filling, boil again, pour over the tomatoes. Repeat this procedure one more time. Roll up.

Delicious tomatoes with red currant juice. Prick the tomatoes with a wooden toothpick in several places and blanch in boiling water for half a minute. Prepare the filling: for 1 liter of water - 300 ml of red currant juice, 50 g of honey, 50 g of salt, boil. Place the prepared tomatoes in sterilized jars, add 30 g each of lemon balm and tarragon leaves, pour boiling stock over them, drain after 5 minutes and boil again. Pour again, drain, boil, repeat the procedure one more time, roll up.

Cherry flavored tomatoes

Ingredients:
2 kg tomatoes,
5 cherry branches with leaves,
1 liter of water,
100 g sugar,
50 g salt,
3 g citric acid.

Preparation:
Wash the ripe tomatoes, prick them from the stem side and place them in a jar along with cherry branches, laying the branches vertically along the walls of the jar, pressing them with the tomatoes. Dissolve salt, sugar, citric acid in water, bring to a boil and pour over the tomatoes. Pasteurize for 10 minutes, roll up.

Tomatoes in gelatin. For the brine you will need 4 liters of water, 100 g of salt, 500 g of sugar, spices (allspice, cinnamon, bay leaf, dill, cloves - to taste), 200 g of water and 11 tablespoons of gelatin. The indicated amount should be enough for four 3-liter jars. Dissolve gelatin in 200 g of water, let it swell for 2-4 hours. Cut large, dense tomatoes into 4-6 pieces. Cut the onion into rings (each jar will require 2-3 large onions). Prepare the brine: boil water, salt, sugar and spices for 5 minutes, add the swollen gelatin, stir. Place tomatoes and onions in jars, pour into jars. Sterilize 3-liter jars for 20-30 minutes. Before rolling, add 1 tsp to each jar. vinegar essence.

Tomatoes with gooseberries. For each 3-liter jar you will need approximately 1 liter of filling: for 1 liter of water - 50 g of salt, 50 of sugar. Prick the tomatoes with a wooden toothpick and blanch for half a minute in boiling water. Sort the gooseberries, trim off the stems, and prick with a wooden toothpick. Place the prepared tomatoes in jars, sprinkle them with gooseberries, and pour boiling sauce over them. After 5 minutes, drain the filling, boil, pour again, repeat one more time, roll up.

Tomatoes with garlic in apple juice. A 3-liter jar will require approximately 1 liter of filling: for 1 liter of apple juice - 50 g of salt, 50 g of sugar. Chop the tomatoes and blanch for half a minute in boiling water. Peel the garlic, but do not cut it! Place the tomatoes in jars, sprinkle with garlic, and pour boiling sauce over them. Roll up, turn over, cool.

Tomatoes with onions in apple juice are prepared in the same way as in the previous recipe, with the only difference being that 1 liter of apple juice requires 30 g of salt and 30 g of sugar. Cut the onion into large rings, place them together with the tomatoes in jars, pour boiling sauce over them, and roll up.

Green tomato caviar

Ingredients for 1 kg of caviar:
600 g green tomatoes,
200 g carrots,
100 g tomato sauce,
50 g onion,
25 g parsley root,
15 g salt,
10 g sugar.

Preparation:
Bake tomatoes, carrots, parsley root, onions in the oven (can be fried in vegetable oil), cool, mince, add salt, sugar, spices, tomato sauce, mix. Place in a saucepan, bring to a boil, and place in sterilized jars. Cover the jars with dry sterilized lids, sterilize for 1 hour, and roll up.

Tomatoes with sunflower oil. Prepare the marinade: for 1 liter of water - 10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. salt, 2 tbsp. Sahara. Boil everything, add 3 tbsp. 9% vinegar. Place 2 bay leaves, 6 black peppercorns, and an onion cut into rings at the bottom of liter jars. Then tightly arrange the thick red tomatoes cut in half, placing them cut side down. Also put a few onion rings on top. Pour in the marinade, place in a saucepan with warm water and sterilize from the moment of boiling for 15 minutes, covering with a lid. Before sealing, pour enough vegetable oil into each jar so that it completely covers the marinade with a layer of 2-3 mm. Roll up.

Ingredients for 1 liter jar:
500 g green tomatoes,
20 g garlic,
10 g salt,
50 g 6% vinegar,
70 g celery greens,
350 g of water.

Preparation:
Cut the caps off the green tomatoes, peel the garlic, and finely chop the greens. Insert 1-2 cloves of garlic into the seed nests of tomatoes, compact with herbs, and add salt. Place the prepared tomatoes in a wide bowl under pressure and leave in the cold for 4-5 days. Then drain the brine and boil. Place the tomatoes in jars, pour boiling brine, sterilize half-liter jars for 5-7 minutes, liter jars for 8-10 minutes. Roll up.

Tomatoes "Vologda"

Ingredients:
3 kg tomatoes,
1 kg of onion,
1 kg sweet pepper,
5 heads of garlic,
5 peas of allspice.
For the marinade:
2 liters of water,
3 tbsp. salt,
6 tbsp. Sahara,
1 tbsp. 70% vinegar,
2 tbsp. vegetable oil.

Preparation:
Cut strong red tomatoes into 4 parts, onions and sweet peppers into rings, chop garlic. Sterilize the jars, layer tomatoes, peppers, onions, garlic, pour the hot marinade over the vegetables. Sterilize: half-liter - 10 minutes, liter - 15 minutes. Roll up and turn over until completely cool. The garlic will make the marinade cloudy, but that's okay.

Tomato juice with pulp. Ripe and overripe tomatoes with bright colors are washed, peeled and boiled over low heat. Rub through a sieve (or grind with a blender), pour into a saucepan, boil for 30 minutes, pour into sterilized jars or bottles, sterilize for 30 minutes at 90ºC. Roll up. When using, you can add lemon juice.

Tomato-apple sauce

Ingredients:
6 large tomatoes,
2 cups chopped apples
3 sweet peppers,
2 cups raisins,
1 cup chopped onion,
3.5 cups sugar,
¼ cup salt
3 glasses of wine or 9% vinegar,
60 g dry mustard,
2 tbsp. ground ginger.

Preparation:
Peel the tomatoes and cut into 4 parts. Remove seeds from sweet peppers. Chop apples and onions. Place all products in a saucepan, add raisins, sugar, salt, dry mustard, vinegar, ginger and cook over low heat for 2 hours. Cool, put into jars, seal with plastic lids. Keep refrigerated.

Spicy tomato paste

Ingredients:
3 kg tomatoes,
500 g onions,
300-400 ml 9% vinegar,
2-3 bay leaves,
300-400 g sugar,
5-6 black peppercorns,
3-4 juniper berries,
salt to taste.

Preparation:
Chop the ripe tomatoes and onions and steam them in an enamel pan under a lid over low heat, then rub through a sieve or colander. Heat the vinegar, add the spices, bring to a boil, cool and pour into the tomato mass. Boil the paste by a third over low heat, season with sugar, salt and mustard, boil for a few more minutes, spread while hot, and roll up.

Boiled green tomatoes (seasoning for meat)

Ingredients:
1 kg green tomatoes,
500 g sugar,
500 ml 5% vinegar,
1 tbsp. salt,
1 tbsp curry powder,
6 cloves of garlic,
1 tsp cumin,
a little red hot pepper, ginger, raisins.

Preparation:
Grind all ingredients, mix and cook over medium heat for 1 hour. Place hot into jars and roll up.

Green tomato jam. For 1 kg of tomatoes - 1.2 kg of sugar and 1 glass of water. Wash small fleshy tomatoes, remove stems and remove seeds. Prepare syrup, dip tomatoes in it and leave overnight. Then put on fire and cook for 1-1.5 hours. At the end of cooking, add 2 g of citric acid. Place into sterilized jars.

Red tomato jam. For 1 kg of tomatoes - 1 kg of sugar, 1 glass of water. Prepare the syrup, put small red tomatoes in it (necessarily whole!), put on fire and cook for 30 minutes, leave overnight. The next day, boil the jam again, skim off the foam, add a little vanillin, and boil. Remove the foam again and leave overnight. The next morning, finish cooking the jam and pour into clean jars. If you cook overripe tomatoes this way, you will get jam.

These are the different tomato preparations. Good luck to you!

Larisa Shuftaykina

Tomatoes in any form are always a treat on the table. Nature has endowed them with a pleasant shape, bright, cheerful color, excellent texture, freshness and, of course, excellent taste. Tomatoes are good both on their own and as part of complex dishes, such as salads and stews. And during a winter meal, tomatoes always remind you of summer. Everyone loves them - both family and guests. And therefore, it is rare that a housewife denies herself the pleasure, during the season, when there are a lot of vegetables, to cook something from tomatoes for future use.

At home, it is not difficult to make salted or pickled tomatoes, make an excellent paste or juice from them. And experienced housewives probably know many of these. We offer unusual step-by-step recipes for original ways of canning tomatoes. This is a great opportunity to expand your culinary experience and delight your family and friends during a winter feast.

It is always very interesting to diversify traditional recipes with new approaches and solutions. For honey pickling that tastes original, we need ripe tomatoes, parsley, fresh garlic and marinade. For him for 1 liter. water add 2 tbsp. spoons of salt and 1.5-2 tbsp. spoons of honey.

The tomatoes are washed and their stems are cut out. Finely chop the garlic and parsley and use this mixture to start the hole in the tomatoes that was formed after removing the stems. All parts necessary for the marinade are combined and brought to a boil. The finished tomatoes are placed in sterilized jars and the boiled marinade is poured over them. Then you should wait 10 minutes, carefully drain the marinade, boil it again and fill the jars again. After this, the tomato preparations can be covered with lids.

Fans of spicy snacks will really like the taste of tomatoes stuffed with garlic and herbs. And the delicate taste and aroma of honey will make this preparation a favorite at home for dinner.

Salted tomatoes with apples

Tomatoes are very convenient for canning with other vegetables, fruits and berries. They go well with cucumbers, carrots, beets, gooseberries, plums and grapes. Well, and, of course, tomatoes and apples complement each other perfectly. Only for such pickling it is better to choose apples that are harder and more sour in taste. You will also need several cloves of garlic, fresh or dry sprigs of dill, bay leaf, allspice, cloves and marinade. For him take 1 tbsp. a heaping spoonful of salt and sugar for every 1.25 liters of water. Apples for canning can be cut into pieces and cored, or left whole - at the discretion of the housewife.

First, all the spices are placed at the bottom of the jars, and then tomatoes and apples are laid in layers to the very top. Pour boiled water over the contents for 5-10 minutes. Then it is drained and the jars are filled to the neck so that the contents overflow with boiling marinade. And immediately seal them with lids. After this, the jars are turned over, wrapped in a blanket or towel and allowed to cool.

Green tomato salad with vegetables

It often happens that in the summer the housewife ends up with many different vegetables in her hands at the same time. From them and green tomatoes you can prepare a beautiful and tasty assorted salad for the winter. For this you should use sweet peppers, onions and carrots. You can also add sour apples. In addition, you will need garlic, coriander, bay leaf, allspice and peppercorns.

Vegetables for salad are cut coarsely. Carrots - in circles, onions - in half rings, pepper - in strips. Then the tomatoes and chopped apples (so as not to darken) are mixed, added some salt and allowed to stand for 40 minutes. At this time, garlic, spices and herbs are placed at the bottom of the jars. After this, add the remaining chopped vegetables to the green tomatoes and apples, mix everything and fill the jars with the vegetable mixture. At the same time, they need to be slightly shaken so that the vegetables in the jars are compacted a little. You should not specifically squeeze the vegetable mixture with a spoon or your hands, otherwise the vegetables will lose their shape and there will be no room left for the marinade.

Add salt and sugar to the boiling water (at the rate of 1.5 heaped tablespoons per 1 liter) and 100 g of apple or regular vinegar. Hot marinade is poured into jars with tomato salad to the very top and closed with lids.

Jelly tomatoes

By preparing for the winter, you can get canned vegetables and delicious jelly at the same time. For this, in addition to ripe tomatoes, use gelatin (1.5 tablespoons), as well as 100 g of vinegar, salt and sugar (1.5 tablespoons each) and 1 liter of water.

Gelatin is diluted in a small amount of cold water and allowed to swell. Tomatoes are cut into halves. Place parsley, bay leaves, peeled garlic cloves, coriander, allspice and peppercorns at the bottom of the jars. If desired, you can also put currant, cherry, horseradish leaves and dill sprigs with umbrellas here. It all depends on the flavor you want to give to canned foods. Place tomatoes in a jar on top of the greens, placing them cut side down.

The swollen gelatin is added to hot water and allowed to boil. Add salt, sugar and vinegar, stir and bring to a boil again. The resulting marinade with gelatin is poured into jars of tomatoes to the very top and sealed with lids. In winter, before serving, a jar of gelled tomatoes must be placed in the refrigerator for a couple of hours.

Inna will talk about another option for home-cooking tomatoes in jelly in her video.

Tomatoes in wine

Tomatoes acquire a completely unusual taste and color when poured with wine. Not very large tomatoes of the “Slivka” and “Black Prince” varieties are well suited for this type of canning.

To prepare a fragrant preparation, first place herbs and spices on the bottom of the jar.

Wine filling for tomatoes is prepared from a mixture of regular canning marinade and dry red wine in a one-to-one ratio. The composition of the marinade is traditional: for 1 liter of water, 1.5 heaped tablespoons of salt, 1.5 (or 2) tablespoons of sugar and 100 g of vinegar. The wine is poured into the boiled marinade and does not boil.

Pour a mixture of wine and marinade into a jar with tomatoes, herbs and spices, keep the jars with lids on for 10-15 minutes in a pan of water at a temperature of +90°C (not boiling), and then seal the lids. In winter, when the tomatoes are eaten, the remaining wine sauce can be used to stew meat or prepare a fragrant, spicy sauce.

Tomato sauce

This recipe will surely appeal to everyone who likes the taste of tomatoes after heat treatment. To prepare the gravy you will need 3 kg of ripe tomatoes, 1 kg of onions, 0.2 liters of refined vegetable oil, 100 g of sugar, 4 tbsp. tablespoons salt and 1/2 teaspoon ground red pepper.

The onions are peeled and cut into strips, and the tomatoes into slices. Pour vegetable oil into a pan and simmer the onion in it for about half an hour. Then tomatoes, sugar, salt and red pepper are added to the onions. Mix everything thoroughly and bring to a boil. If desired, you can beat it with a blender. Cook the gravy over low heat for another 15 minutes, remembering to stir from time to time so that it cooks evenly and does not burn.

For canning, jars and lids are washed and sterilized in advance. The hot gravy is poured into jars to the very top. Roll up the lids, turn the jars over, cover them with a blanket and let them cool.

Tomato sauce is universal. This sour additive will complement the taste of meat and poultry. In addition, it is great for fish dishes, cereals, pasta and potatoes.

Secrets of canning tomatoes

• For homemade preparations for the winter, it is best to use unripe tomatoes with dense flesh. The skin of such fruits will not burst during canning.
• Before pouring the marinade, whole fruits must be pierced from the stem side with a toothpick or a pointed wooden stick. This will also prevent the skin from bursting.
• If we decide to preserve several jars, then we always need to know how much marinade will have to be prepared. How to determine how much marinade is needed per jar? To do this, pour water to the top into a jar with spices and tomatoes already in it, then drain it and measure the resulting volume. We multiply it by the number of jars and get the required volume of marinade. A liter jar filled with fruits requires 0.25-0.3 liters of liquid.
• Tomatoes are delicate vegetables. To preserve their shape, elastic texture and, if possible, beneficial vitamins, you do not need to sterilize the jars for a long time in water. For canned tomatoes, it is better to wash the jars in advance and sterilize them under steam or dry - in a preheated oven. Then the contents will need to be poured with boiling water for 5-10 minutes, and then, after draining it, boiled marinade. Or pour the boiled marinade over the vegetables in the jar twice. This will be quite enough for sterilization before closing the jars with lids.
• It’s good to add a lot of greens to tomatoes - parsley, dill, mint, celery, horseradish leaves, cherries or apples. Each seasoning gives homemade preparations a specific aroma. Oak leaves, for example, darken the color of the canned product and impart a piquant flavor to the tomatoes. There is an opinion that a lot of greens in canned food is bad, as this can cause the jars to “explode”. In fact, the spoilage of canned food occurs not from the amount of greens, but from the fact that they were not sterilized well enough, and bacteria remained inside. And these bacteria can be found on greens, on tomatoes themselves, and on peppers or bay leaves that were added inside.
• If you put whole cloves of garlic in a jar of tomatoes, the brine inside remains clear. If you add chopped garlic, the brine becomes cloudy and there is a high chance that the canned food will spoil and “explode”.
• Rock salt is great for making marinades. But when the brine boils, it is better to strain it through cheesecloth. And then the quality of the marinade will be excellent.

It won't be long before the tomato season ends, and with it the summer. But homemade preparations made for future use on a frosty winter day will become a wonderful reminder of the dacha, vacation and summer warmth. You just need to try a little!

Try to prepare an original snack that you have never tried before! A variety of tomato recipes for the winter will help you fill your pantry with delicious foods, and then serve them for family dinners and holiday feasts. They are sealed without additives or together with cucumbers, sweet peppers, garlic cloves, zucchini, and onions.

The five most commonly used ingredients in recipes are:

Be sure to add dill, horseradish leaves and black peppercorns to get a delicious brine. Fans of original flavors should definitely try rolling up a couple of cans of cherry tomatoes with grapes or regular tomatoes with lemon slices. Marinated and salted tomatoes are an excellent snack for alcoholic drinks. They perfectly complement heavy meat dishes and side dishes of potatoes or boiled cereals. Tomatoes are also prepared in the form of adjika, ketchup and sauce, tomato dressing for borscht. The taste of homemade products is superior to store-bought products in every way. Don't deny yourself the pleasure of trying a new recipe!

Summer has arrived, and seasonal vegetables appear in gardens and shelves in large quantities and at reasonable prices. Around mid-July, summer residents begin to ripen tomatoes. If the harvest is successful and there are a lot of tomatoes ripe, then you can use them to prepare a delicious homemade tomato for the winter.

I make this preparation every year and will be happy to tell you my proven and simple method. I’m posting the recipe with step-by-step photos for anyone who wants help.

To make homemade tomato we will need:

• tomatoes;
• salt;
• pepper.

How to cook tomatoes for the winter at home

First, you need to wash and sort the tomatoes. We don't need black or rotten barrels in tomatoes. Therefore, we cut out such places, but the good part needs to be cut. It doesn’t matter what size the pieces are made, since we do this for our convenience in the future.

So we have three ways to turn tomatoes into liquid.

Method 1 - juicer.

Method 2 - meat grinder.

Method 3 - combine.

I find it more convenient to use a food processor with an attachment in the form of sharp knives.

This method seems to me to be the fastest and most convenient, but it’s up to you to choose. The grinding method does not greatly affect the final result.

Having turned all the tomatoes into a tomato, pour it into the pan in which it will be cooked.

Salt and pepper it to taste and put on low heat. Be careful, as soon as the tomato boils, it can “run away”. You need to cook homemade tomatoes over low heat for at least 30-40 minutes after boiling.

While the tomato is cooking, you need jars and lids.

The cooked tomato is carefully poured into clean jars.

We roll up the full jars with clean lids and wrap them for further cooling. As soon as our homemade tomato has cooled down, we need to put it in a cool storage place.

Despite the fact that the recipe seems to be elementary, the tomato turns out incredibly tasty. It can be added to a stir-fry for soup, stewed in it like a sauce, or diluted with water and drunk like tomato juice. And I even eat okroshka with homemade tomato, pour it instead of kvass. 😉 In general, there is a lot of scope for culinary imagination, but the most important thing is that everything is natural. Bon appetit.

We spent several weeks looking for interesting homemade recipes and selected the 5 best.

Colored tomatoes with garlic

What do you need:

• 500 g small red and yellow tomatoes
• 1 horseradish root
• 4 cloves garlic
• 4–6 allspice peas
• umbrellas and dill
• parsley
• sugar
• table vinegar

How to cook colored tomatoes with garlic:

1. Sort the tomatoes and rinse in cold water. Dry.
2. Cut the peeled horseradish into pieces, garlic cloves into halves.
3. Place half of the herbs on the bottom of a sterilized jar, and prepared tomatoes (yellow, then red) on them. Place the remaining herbs on top.
4. Pour marinade at the rate of 1 liter of water: 1 tbsp. spoon of salt, 1 teaspoon of sugar, 1 tbsp. spoon of vinegar.
5. Seal with a sterilized lid, turn the jar over, cover with a blanket and let cool.

Tomatoes with onions

What do you need:

• medium sized tomatoes
• 2 onions
• 1 carrot
• 1 bay leaf
• 2 blackcurrant leaves
• 5 cherry leaves
• 7 dill umbrellas
• 5 peas each of black and allspice
• 5 cloves garlic
• 1 horseradish root

Marinade:
(per 1 liter of water)

• 2 tbsp. spoons of sugar (heaped)
• 2 tbsp. spoons of salt (without a slide)

How to cook tomatoes with onions:

Place spices and carrot slices on the bottom of the jar, followed by tomatoes, alternating with onion halves.

Pour boiling water over it. Let stand covered for 15 minutes. Drain the water into a saucepan, add salt and sugar, bring to a boil, pour into a jar. Add vinegar essence and quickly roll up.

Tomatoes with grape juice

What do you need:

• 1.5 kg medium-sized tomatoes
• 2 grape leaves
• dill greens
• 3–4 cloves of garlic
• 3–4 allspice peas
• 3–4 buds of cloves

Marinade:
(per 1 liter of water)

• 100 ml grape juice
• 1 tbsp. spoon of salt
• 1 tbsp. spoon of sugar
• 1 dec. spoon of vinegar essence

How to cook tomatoes with grape juice:

Place peeled garlic, pepper, cloves, dill and 1 grape leaf on the bottom of a sterilized jar. Place the tomatoes and cover with a grape leaf.

Pour boiling water over the contents of the jar, let stand for 10 minutes, drain the water.

Add grape juice, salt and sugar, bring to a boil, pour in the essence and immediately pour back into the jar.

Cover with a lid, sterilize for 20 minutes and roll up.

Tomatoes "Hostess"

What do you need:
medium-sized tomatoes (as many as will fit in the jars)

Fill:

• 3 kg large tomatoes
• 0.5 tbsp. vegetable oil
• 2 heads of garlic
• 1 hot pepper
• 150–200 g sugar
• 4–5 tbsp. spoons of salt
• 1 tbsp. spoon of vinegar essence

How to cook “Housewife” tomatoes:

To fill, pass the tomatoes through a meat grinder, add oil, chopped garlic and pepper, sugar, salt, and vinegar essence. Cook after boiling for 1 hour.

Place the tomatoes in sterilized jars, pour boiling water over them, cover with lids, and sterilize for 40 minutes. Roll up.

Dried cherry tomatoes with rosemary

What do you need:

• 450 g cherry tomatoes
• 2 sprigs rosemary
• 2–3 peas of allspice
• 2 cloves garlic
• 500 ml vegetable oil
• dried thyme

Look for many interesting and many times tested recipes in the book “Preparations. Canned tomatoes, cucumbers, peppers", published by Eksmo Publishing House.