Large chopped tomatoes for the winter. Salting tomatoes for the winter: recipes for blanks from whole and chopped tomatoes. Tomatoes in slices without sterilization: a recipe with herbs and hot peppers

Good summer day, dear readers of the blog site!

I don’t know about you, but in our family tomatoes are guests of honor on the table, especially at the festive one. And how many of them you can cook different dishes, it is simply unrealistic to count. A lot! And even more pickles!

Most of the recipes are simple and don't take a long time to prepare. And the result, not that you lick your fingers, but swallow them, in the truest sense of the word.

And if you have harvested the entire crop and do not know where to attach red, brown, green, overripe, large fruits - you have come to the right place, dance! We will find a use for everyone, yes, such that you will be pumped by the taste.

I tried to find the best options for blanks and tell in detail, revealing all the secrets of cooking. Therefore, choose those recipes that sunk into the soul and create! By the way, if you have a mega crop of zucchini, I have great recipes ...

All right, I will not torment you, let's get to work. Stock up on patience and good mood and go to battle!

Korean-style tomatoes for the winter - you will lick your fingers the most delicious recipe!

Harvesting for the winter according to this recipe is quick and easy, but it turns out to be unusually tasty and spicy. Especially lovers of Korean dishes will like it. Try it too, you will definitely love this spicy appetizer!

To prepare this incredibly tasty preparation, you need to select not too ripe tomatoes. They should be a little unripe, so that when we cut them, they will not "burst" in the jar. And with long-term storage, such tomatoes keep their shape better.

Ingredients for preparation:

• Tomatoes -2 kg.
• Bulgarian pepper - 2 pcs.
• Garlic - 2 medium heads
• Sugar - 100 gr.
• Salt - 2 tbsp. flat spoons
• Vinegar 9% - 100 gr.
• Vegetable oil - 100 gr.
• Dill
• Parsley
• Basil
• Hot pepper to taste

Preparation:

1. First things first, we need to prepare the vegetables. Select the tomatoes, remove the stalk and seeds from the pepper, peel the garlic and rinse well. We also wash the greens under running water, let the water drain out.

2. Garlic and bell pepper in a deep container, grind with a blender. If you feel comfortable, use a meat grinder. Then add vegetable oil, vinegar and sugar to the resulting spicy filling. We mix.

3. For spiciness, add hot pepper, how much to put it and whether to put it at all, everyone decides for himself. If you like spicy add more, I add just a little.

4. Add salt to the filling, about 2 level tablespoons and mix. Such a small amount of salt for our proportion will be quite enough, since we have hot peppers and garlic, which add spice. And the idea of ​​this blank is not to pickle tomatoes, but to make a delicious salad appetizer.

It is better to use salt special for salting - it is stone with large crystals. And the longer it lies, the better. Because, already proven, seasoned salt makes the preservation more tasty.

5. Then we chop the greens without chopping too much, remove the tough twigs. We shift the greens to a sharp fill and mix, it turns out thick. For long-term storage, do not put a lot of weed, and if you plan to quickly eat such a snack (after all, after 12 hours it can already be served on the table), then you can put more.

6. Now we cut our ripe fruits into 4 parts, remove the stalk and immediately put it in a sterilized bottle. It is not at all necessary to cook in a 3-liter jar, if it is easier for you to do it in a 1 or 2-liter container.

7. As soon as one layer of tomatoes has turned out, transfer it with a layer of filling.

8. We make the second layer a little larger and put the fragrant greens again.

9. Thus, we get several layers. Add the fill. If the tomatoes are not completely covered, it's okay, they will still exude juice.

10. Close the jar with a steamed nylon lid and turn it upside down. We put in the refrigerator, periodically turning over, so that the tomatoes are evenly marinated. After 12 hours, the appetizer will be ready.

If we close it for the winter, then we take it to a cold place, for example, to a cellar and also turn it over. And it is better to visit a few more times and turn the can over, but this is not necessary. Such a snack is stored for 3-4 months and I do not sterilize it.

This recipe can also be used to cook green tomatoes, it also turns out incredibly tasty!

Dried tomatoes according to the Italian recipe

An Italian curiosity that will surprise the most fastidious gourmets. Sun-dried tomatoes are great "friends" with salads, meat, fish, pasta and pizza. And just putting such a treat on a piece of white bread is a delight.

Ingredients:

• Tomatoes - 2kg.
• Salt, pepper - to taste
• Olive oil - 150-200ml.
• Oregano - to taste
• Basil - to taste

Cooking technology:

1. To prepare this culinary masterpiece, you need to choose dense, fleshy, not overripe tomatoes. Choose less succulent varieties. For such a blank, cream is excellent. I make from large fruits that will not fit into a jar, or not very beautiful in shape. Tomatoes should not be spoiled, struck and of course without a sour smell. Mine and give time to dry from moisture.

2. If you have large fruits, cut them into four parts, if small into two.

3. Cut out the stalks and remove the "inside" core with seeds, because with it the tomatoes dry an order of magnitude longer and have a slightly different taste.

The core can be used in the preparation of adjika, tomato soup and other dishes.

5. We will dry in the oven, so we need to prepare a baking sheet, cover it with baking paper and carefully lay out our tomatoes in one layer, tightly to each other.

6. We heat the oven to 60-100 ° C degrees and send our slices. They will dry for 4-6 hours, depending on the size. The larger the slice, the longer it will take to cook.

7. Monitor the condition of the dried fruit and, if necessary, adjust the temperature so that they do not burn.

Open the oven door to help the moisture evaporate faster.

8. Ready tomatoes are slightly damp and bend easily, in no case should they break, then they are overdried. When the fruits are prepared, we take out and give them time to cool completely. As we can see, they have significantly decreased in size, this is the way it should be.

9. Transfer the sun-dried slices to a container and sprinkle with pepper, oregano and basil. A sprig of fresh rosemary goes very well, but it was not in the nearest stores and I used purchased dry herbs. You can also finely chop the garlic if desired. Stir so that the spices are well distributed and transfer to a clean jar. The jar can not be sterilized, but I am careful and rinse with boiling water.

10. Tomatoes need to be tamped tightly and make sure that the oil completely covers them, otherwise, during long-term storage, they may deteriorate and all the work will be in vain.

11. Then we tighten the lid and put the jar of goodies in the refrigerator (no need to roll up). After a week they can be eaten. During this time, sun-dried tomatoes are well saturated with spices and oil. The longer they are infused, the tastier they will be. You can store such a delicacy in the refrigerator all winter, but no longer than 6 months.

Important! be sure to take out the jars with a clean fork, otherwise they will get moldy.

The workpiece is simply CHIC, although a lot of fruits are consumed, and the jar comes out small, but it's worth it, believe me!

Will you cook sun-dried tomatoes, write below in the comments?

Harvesting tomato with onions: tasty and fast

Such a preparation is loved by everyone and is always desired on every table. Tomatoes are moderately spicy, saturated with spices and onion aroma. They go well with main courses and always disappear first from the table. Try to make canning according to this recipe and I'm just sure that this recipe will become a favorite for all subsequent years ...

Necessary (calculation for 700 gr. Bank):

• Tomatoes - 600 gr.
• Onion - 1 small head
• Peppercorns - 5 pcs.
• Bay leaf
• Apple cider vinegar - 1 tablespoon

Marinade (for 1 liter of water):

• salt - 1.5 tbsp. spoons
• sugar - 2 tbsp. spoons

Cooking technology:

1. First of all, we need to rinse and sterilize the cans. Then select the tomatoes, they should not be large, firm enough, whole, without any damage. We wash our red fruits and give time for the water to glass. We peel the onion from the husk, rinse it under running water and cut it into rings, half rings or slices, as you like.

2. We put a pot of water on the stove. Recently I've been heating with an electric kettle, it's faster and more convenient for me. We put vegetables in sterilized jars, but not under the very neck - we need to leave room for onions.

3. Fill the jars with boiling water, cover with lids (sterile) and leave for 10 minutes.

I put the banks on a wooden board, I reinsure myself so that they don't crack

4. After the time has elapsed, pour the water from the cans into the pan and send it to the fire. After boiling, add the specified amount of salt and sugar, stir until dissolved. Boil the brine for 5 minutes.

5. In the meantime, put onions in jars, put peppercorns and one bay leaf at a time. Pour 1 tablespoon of apple cider vinegar into each jar.

Apple cider vinegar is healthy, and in the marinade, it is quite a bit

6. Fill the filled jars with boiling marinade, tighten the lids, turn over and cover with a warm blanket for a day. This preservation is perfectly stored in an apartment at room temperature.

Good luck with your blanks!

We close the tomatoes with carrot tops (recipe without sterilization for 1 liter jar)

This recipe has gained immense popularity and for good reason! The tomatoes come out simply delicious, and the brine has an extraordinary taste. It would seem that it is an ordinary carrot tops, which everyone throws away or gives to be eaten by domestic animals. But in the blank, it works wonders, making a winter twist - a magical taste ...

Ingredients:

Cooking method:

1. Prepare tomatoes and greens for conservation, rinse thoroughly and let the water drain out. Peel the garlic.

2. At the bottom of a clean and sterilized jar, put peppercorns, one clove, chopped garlic cloves. The same, we send dill umbrellas, 7-8 branches carrot tops... Further, we thoroughly tamp all the greens, you can use a small ladle. Add a little hot pepper if desired.

3. Fruits do not have to be red, you can close and not ripe - pink, brown. So that when pouring cans with boiling water, the peel on the tomatoes does not burst or crack, several punctures should be made at the place where the stalk is attached with a toothpick or skewer. We fill the jar to the top and put a sprig of carrot tops on top.

4. Fill all the jars with boiling water up to the neck, cover with a metal lid and leave for 15-20 minutes. During this time, the vegetables are thoroughly steamed.

6. After the specified time, pour the present water into a saucepan, in which the marinade will be prepared. There are marks on the pan, by which I am guided by how many liters of liquid it turned out. Accordingly, a calculation will be made based on this amount, how much salt and sugar is needed to prepare the brine.

7. Top up with a little more water, since the tomatoes have soaked up some of the water while they were in boiling water. Pour the measured amount of salt and sugar into the pan.

8. When the water boils, add citric acid, mix well and turn off the stove. Then we begin to pour the boiling marinade into the prepared jars, then close the lid, be it screw or under a seaming machine.

9. Turn the cans upside down and wrap them in a warm blanket or old jacket. We leave our blanks in this position until they cool completely.

Then we send to the cellar or pantry to wait for our finest hour.

Tomatoes with cucumbers for the winter - lick your fingers recipe

I really like this version of the blank. I opened the jar, and on the table there are crispy cucumbers and juicy tomatoes flaunting on a plate. The mix turns out to be above all praise!

Ingredients (for a 3 liter jar):

• Tomatoes
• Cucumbers
• Carrot
• Salt - 4 tbsp. spoons (no slide)
• Sugar - 3 tbsp. spoons (with a slide)
• Vinegar - 8 dessert spoons
• Garlic - 3-4 cloves
• Black peppercorns - 10 pcs.
• Allspice black pepper - 5 pcs.
• Bay leaf - 3-4 pcs.
• Carnation - 4 pcs.

Cooking process:

1. I do not sterilize jars of vegetables. Therefore, you need to rinse the empty container well and bake it in the oven for 15 minutes.

Banks, be sure to load into a cold oven, but if you put them in a hot oven, they will crack.

2. At the bottom of each jar we put an umbrella of dill, then cucumbers and tomatoes. I do not indicate the exact amount of vegetables, since it all depends on the size of the fruits and your preferences, as well as availability. For example, I have fewer cucumbers than tomatoes, so the latter will dominate in my assortment.

3. In each tomato, near the stalk, we make punctures with a toothpick. The punctures should be deep, half or even the entire length of the fetus. If the punctures are not deep, then the effect will not be - checked! If you are not embarrassed by a couple of "injured" (bursting) vegetables in the jar, you can save time and not perforate the fruit.

4. Place the vegetables tightly in the jar, leaving a little space for seasonings.

5. We send the pot of water to the stove and wait for it to boil. Then pour boiling water into jars filled with assorted vegetables and cover with metal lids. Leave it on for 20 minutes according to the recipe. I, on the other hand, wait until the water cools down, so that the jar can be picked up and not burned. Then we put on a nylon lid with holes and drain the infused water back into the pan.

6. When the water starts to boil, add salt and sugar, mix well. Since I do not have a cellar, I store the canned food in the pantry, so my brine is saturated. If your roll is stored in the cellar, then you can reduce it by 1 spoon (salt 3 tablespoons, sugar -2).

7. While the marinade is boiling, at this time pour all the spices and 3 carrot wheels into the jar. If you wish, you can add a little horseradish and bitter pepper, but I did not have either one or the other.

8. The marinade has boiled, now add 1 dessert spoon of 70% vinegar essence to a 3-liter jar and pour the boiling marinade into the filled jars, to the very neck. If you only have 9% vinegar at home, then add 8 dessert spoons. We close it with a lid and tightly roll it up with a key.

9. Turn the jars over with the lid down and cover with a warm blanket until cooled. Often in this position, they stay for a day, and then we put them in a distant corner, where our assortment is waiting for its time.

The conservation is ready!

Chopped tomatoes with onions, like fresh!

A very simple recipe for conservation. And in the winter he opened the jar, put the contents in a salad bowl, added vegetable oil and got an amazing salad. I am stocking up on such a blank for the future, and I advise you ...

• Tomatoes
• Salt - 1 teaspoon with a slide
• Sugar - 1 teaspoon with a slide
• Bow - 1 medium head
• Peppercorns - 5-8 pcs.

Cooking method:

1. For this preservation, you need to choose dense, fleshy varieties. I really like the cream. We cut it in half, if you have large fruits, then you need to cut it into 4 parts. Cut the onion into large half rings.

2. Put the onion in a clean jar on the bottom, then tomato slices, cut down. I fill as many cans as will fit in the pot in which we will sterilize.

3. Add salt, sugar, pepper and cover.

4. Cover the bottom of the pan with a napkin, put our blanks in it. We fill the cans with water up to the hangers and send them to the stove. As soon as the water boils, we reduce the heat a little and set it for forty minutes.

The recipe is simple, but so delicious in winter!

Pickled tomatoes with grapes for the winter without vinegar

Ingredients:

• Cherry - 0.5 kg
• Grapes - 150 gr.
• Sugar - 1 tsp.
• Salt -1 tsp.
• Garlic - 2 cloves
• Currant leaf - 2 pcs.
• Cherry leaf - 1 pc.
• Black peppercorns - 2 pcs.
• Hot pepper - 10 gr. (optional)
• Dill umbrella - 1 pc.

Preparation:

1. Prepare cherry and grapes for canning. We select whole, dense tomatoes and rinse well in water. My grapes in whole bunches, then remove from the brush. If spoiled berries come across, discard them. We also thoroughly rinse the herbs that we will use.

2. At the bottom of a sterile jar, put an umbrella of dill, peppercorns, hot peppers, garlic.

4. Boil water and pour boiling water over our preparation. Cover with a lid and leave to brew for 15 minutes. Next, we pour the water back into the pan (I already wrote above that a plastic lid with holes is very convenient for these purposes). We cover the jars with lids and put a clean towel on top so that they do not cool down while we prepare the marinade.

5. We send the pan to the fire, pour in a little more water, since the cherry and grapes have absorbed a little into ourselves. Bring to a boil and add a teaspoon of salt and sugar. We mix. When the marinade boils, pour it into a jar directly boiling. We tightly close the lid and wrap it with a warm blanket, be sure to turn the lid down.

Here we have such a beauty, and it's also very cool that you don't need to add vinegar at all!

Canning tomatoes in our own juice according to the best recipe

This recipe is not only delicious but also very convenient. Tomatoes are served in a salad bowl on the table, and the juice is used in the preparation of sauces, gravy and even borscht. Or you can just take it and drink it, because it is very tasty, which is most often done in our family. The recipe is very simple, made by sterilization. And he also attracted me by the fact that you do not need to add vinegar to conservation.

Ingredients:

• Creamy tomatoes per jar
• Allspice, 4 peas in each jar
• Juicy tomatoes for pouring
• Allspice

For 1 liter of filling

• Salt -1 tbsp
• Sugar - 2 tablespoons

Preparation:

1. Put tomatoes in a clean jar, which were previously washed and dried. Empty jars do not need to be sterilized. Fruits must be selected firm, not overripe.

2. Now we need to cook tomato juice... Here, just the same, you need to use juicy varieties. Pass the chopped pieces through a blender, meat grinder or juicer. I am impressed by the second option, since we get rid of seeds and peels. Next, you need to measure the volume of juice. We need about 2 liters of juice for 3 liter cans. We put the juice on the fire, bring to a boil. Remove the resulting foam and add 2 tablespoons of salt and 4 tablespoons of sugar (since we have 2 liters of tomato juice). We give time to boil well.

3. Pour hot juice into jars and add 4 allspice peas to each jar, cover with a lid. We put in a saucepan and fill up to the hangers with water.

Important! We put a napkin or towel at the bottom of the pan so that the jar does not burst in the process.

We send our blanks to the fire and let the water boil, sterilize for 15-20 minutes from the moment of boiling.

The workpiece is ready! In winter, we will enjoy the gifts of summer!

A simple and favorite recipe for sweet tomatoes in a liter jar

Happy preparation!

Pickled tomatoes with raspberry leaves

I copied this canning option from my mother's culinary notebook, and if I'm not mistaken, she found it in a magazine. The recipe has exceeded all our expectations, the tomatoes are delicious. And also another plus - raspberry leaves contain acetylsalicylic acid, which prevents the preservation from fermenting, giving the tomatoes a special taste.

Ingredients: (calculation for one 3-liter jar)

• Tomatoes - 1.5 kg
• Salt - 2 tbsp. spoon
• Sugar - 5 tbsp. spoon
• Vinegar essence 70% - 1 tbsp. spoons
• Raspberry leaves - 3-4 pcs.
• Peppercorns - 4 pcs.
• Laurel - 2 pcs.

Cooking process:

1. At the bottom of the jar, put a sprig of raspberries, then fill the bottle with prepared tomatoes. I indicated an approximate amount in the ingredients, since it all depends on the size of the fruit. Banks do not need to be sterilized.

2. We put a pot of water on the stove, when the water boils - pour boiling water over our blanks for 40 minutes. We cover with lids that were previously held in boiling water. When the bottle has cooled down and can be taken with your hands, drain the water using a plastic lid with holes back into the pan.

3. When the water starts to boil, add salt, sugar, bay leaf and peppercorns. When it boils a little, pour it into jars, trying to get pepper and bay leaves in each. Pour a tablespoon of vinegar essence into each bottle.

4. Seal with a metal lid and turn upside down. We wrap and leave until the conservation cools completely. This takes about a day.

Winter harvesting is superbly stored in a cool place, not necessarily in the cellar!

Green tomatoes for the winter (recipe with a step-by-step description)

A very tasty appetizer comes out, which evaporates at the speed of sound until the end of winter. Cold-salted green fruits are obtained as barrels, only you need to adhere to the required proportions. The recipe is very simple and does not require sterilization.

Ingredients:

• Green tomatoes
• Dill umbrella - 2-3 pcs.
• Horseradish leaves - 3 pcs.
• Cherry leaves - 2 pcs.
• Currant leaves - 2 pcs.
• Garlic - 10 cloves
• Peppercorns - 7-10 pcs.

• Water - 1.5 liters
• Salt - 2.5 tbsp spoons
• Sugar - 1.5 tbsp. spoons
• Mustard - 1.5 tbsp spoon

Preparation:

1. At the bottom of a clean jar, put dill umbrellas, horseradish leaves, cherries and currants. Cut the garlic into slices and also send it to the jar, but not all, but half of the total. We also add peppercorns to the same.

2. Tomatoes are best taken slightly brown, they are tastier, but the red fruits according to this recipe are very tasty. On each we make an incision crosswise, or along, but deep.

3. We fill the jar. If our green friend doesn't fit, cut it in half.

3. When the green tomatoes fill the jar to 1/3 - put another leaf of horseradish, then fill the glass container to the top and add the remaining garlic.

Important! Do not feel sorry for the leaves of horseradish, because they make the fruits elastic and tasty

4. Now the turn has come to the preparation of the marinade.

Important! Use purified water (I buy in a store) or spring water. It is better not to use it from the tap, because it is chlorinated and the tomatoes will not taste good.

Pour 1.5 liters of water (cold) into a deep container, add salt, sugar, mustard and mix everything well until dissolved.

5. Fill green vegetables with brine up to the neck of the jar. It is very important that it covers the tomatoes completely. We close it with a nylon lid and put it in a cold place - a cellar or a refrigerator. After 1 -1.5 they can be eaten. Such an appetizer is stored throughout the year.

The brine will immediately become cloudy, but over time, the "dregs" will settle and it will brighten, and you will eat an amazing snack.

Best canned chili ketchup recipe

Spicy lovers hold this recipe in high esteem. Tomatoes are spicy, spicy-sweet in taste. Such an appetizer will be a chic addition to a side dish, as well as awesomely delicious with meat fried over a fire.

Required Ingredients:

• Tomatoes - 2 kg
• Salt - 2 tbsp. spoons
• Sugar - 1 glass
• Vinegar 9% - 1 glass
• Water - 7 tbsp.
• Chile ketchup - 8 tbsp lies.
• Garlic - 10-12 cloves
• Black peppercorns and allspice, 20 pcs.
• Bay leaf - 4 pcs.
• Hot red pepper - optional and to taste
• Currant leaves - 3 pcs.
• Cherry leaves - 3 pcs.
• Dill umbrella - 1 pc.

Cooking process:

1. Pour water into a saucepan, in which we will prepare the marinade. Add the required amount according to the ingredients list of salt, sugar, ketchup and vinegar. We send it to the stove and let it boil.

2. Then we sterilize the glass container in any way convenient for you.

3. We select tomatoes without flaws. In each, where the ponytail is attached, we make a puncture with a skewer or a toothpick. So that during the sterilization of the workpieces, the tomatoes do not burst.

4. At the bottom of the jar, put dill, leaves, add garlic, black peppercorns and allspice, as well as a little bitter pepper. We put tomatoes in a jar and fill with marinade. We seal tightly with metal lids using a seaming key.

5. We take a large saucepan to fit the preservation. Cover the bottom with a towel or napkin. We send filled cans there. Pour water over the "shoulders" and boil for 10 minutes. Next, turn over, put the lid down on a towel and wrap it until it cools completely.

Winter preservation is ready!

We prepare tomatoes with citric acid for the winter in 3-liter jars

It's simple and quick recipe awesome tomatoes. They are delicious. Everything is eaten and immediately washed down with brine, because it is excellent. This recipe is held in high esteem in our family. Yes, not only in the family, but also in our environment, who tried this yummy. And who should not eat vinegar, so generally a godsend, because it is replaced by citric acid.

List of required ingredients (calculated for a 3-liter jar):

• Tomatoes - 1.5
• Sugar - 5 tbsp. lies.
• Salt - 2 tbsp. lies.
• Citric acid - 1 teaspoon with a slide
• Carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• Dill umbrella
• Garlic - 3-4 pcs.
• Bitter pepper optional
• Allspice-4 pcs.
• Peppercorns - 5-6 pcs.
• Cloves - 2-3 pcs.
• Bay leaf - 2 pcs.

Cooking method:

1. Before starting harvesting, as usual, we prepare the tomatoes - we select small whole fruits, without damages of about the same size. Peel the carrots. We clean the sweet peppers from seeds and stalks and wash them together with carrots and tomatoes. Thoroughly wash the jars with soda and sterilize in a convenient way for you, be it an oven, microwave or over steam (over a kettle / saucepan + colander or double boiler).

2. At the bottom of each bottle, put an umbrella of dill, garlic, bay leaves, cloves, allspice and peas. If you wish, you can add hot pepper, currant leaves, a sprig of parsley.

3. Put tomatoes in jars. Unforgettable pierce deeper with a toothpick or needle.

4. Add carrots cut into circles or cubes with sweet pepper stripes.

4. Pour boiling water over the tomatoes and leave for 15-20 minutes. I put water on the brine on the stove. When the water boils, add salt, granulated sugar and citric acid, give time to boil a little. Drain the water from the jars and pour in the brine.

5. Roll up the lids on the cans and put them in the back corner so they don't get in the way. We wrap it in a warm blanket until the conservation cools down completely. Then we put it into the cellar.

In winter we enjoy fragrant tomatoes!

Video on how to close the most delicious "tomatoes in the snow" with garlic

Another hit of tomato blanks! Delicious sweet and spicy tomatoes will not leave anyone indifferent, they are eaten first! And if guests have come, get ready to share the recipe.

Ingredients for 1 liter can:

• Tomatoes - 500-600 gr.;
• Garlic - 1 teaspoon (you can with a slide);
• Sweet peas (optional) - 2 pcs.;
• Mustard seeds (optional) - 0.5 tsp;
• Vinegar 70% - 0.5 tsp.

Marinade for one liter of water(for a liter jar about 400-500 ml of marinade):

• Sugar - 3 tbsp. spoons;
• Salt - 1 tbsp spoon.

Surprise your family with delicious food in winter!

The most delicious recipe for tomatoes in tomato juice without vinegar and sterilization

Easy to prepare recipe, amazing taste of tomato. Tomato juice can be used in cooking. The recipe has been tested for more than one dozen years.

Ingredients for 5 cans of 1.5 liters:

• Tomatoes - 5 kg.
• Tomato juice - 3.5 l.
• Salt to taste

Cooking method:

1. In the finished boiling tomato juice, add salt to taste and mix well.

Or you can not salt at all, this is at your request.

2. Pour boiling water over the lids.

3. Arrange the tomatoes in the jars. Fill with boiling water, cover with lids and leave for 10 minutes.

4. We put a plastic lid with holes on the jar and drain the water.

5. Fill the jars with boiling tomato juice to the top so that the tomatoes are completely immersed. We cover with a metal lid.

6. Tighten the covers with the key.

In winter, we enjoy the gifts of summer!

Delicious recipe for preserving cherry tomatoes

Cherry is a very tasty and beautiful fruit. This mini-tomato will be a bright decoration of the table. And ardent lovers of pickles will appreciate this recipe.

Ingredients:

• Cherry tomatoes - 500 -600 gr.
• Bow - 1 small head
• Dill umbrella - 1 pc.
• Parsley - 4-5 branches
• Horseradish leaf - 1/2 part
• Peppercorns - 8 pcs.
• Bay leaf - 1 pc.

Marinade for 1 liter jar:

• Sugar - 2 tbsp. spoons
• Salt - 1 tbsp spoon (no slide)
• Vinegar 9% - 1 tsp

Cooking method:

1. At the bottom of a clean sterilized jar, place the spices: parsley, dill umbrella, onions cut into rings 0.5 cm wide, bay leaves, peppercorns and horseradish leaves. Then fill with cherry tomatoes.

2. Pour boiled water over the tomatoes and leave for 15 - 30 minutes.

3. While our mini tomatoes are in boiling water, we need to prepare the brine. Pour 1 liter of water into a saucepan. Add sugar and salt, then send the pan to the stove and bring the marinade to a boil.

4. Drain the infused water from a liter jar using a nylon cap with holes. Next, pour a teaspoon of vinegar directly into the jar.

5. Pour boiling brine over the neck of the jar so that it completely covers the mini-fruits (cherry).

6. We seal with a metal lid. We wrap it up. When the jar is cool, we put it in a cool place. But I keep them wonderfully at room temperature!

This concludes my selection. I hope you like it and you will find the most delicious blank ideas for yourself! Which will delight you and your family during the cold season! After all, as my grandmother used to say: "Winter will ask, what did you do in the summer?"

For comments and reposts of the article in the social. special thanks to the network.

And I wish you that all the blanks you have turned out to be great!

Hello everyone! Today I will share very delicious recipe canned tomatoes for the winter, cut into slices or halves. Why is this recipe good? The fact that here you can use tomatoes that are not suitable for other twists, as they say, all "substandard". And the result is very appetizing and tasty slices. In winter, everything is cleaned out of the jar: the tomatoes themselves, and the pickle with onions.

INGREDIENTS

For a 500 ml jar:

• ~ 300 g tomatoes
• 1 medium-sized onion
• 1 clove of garlic
• 1 small umbrella of dill
• 1-2 cherry leaves
• 1-2 currant leaves
• 1/2 bay leaf
• 3-4 black peppercorns
• 1-2 peas of allspice

MARINADE (for 4 cans of 500 ml)

• 1 liter of water
• 1 tbsp salt (no slide)
• 3 tbsp. l sugar (with a slide)
• 50 ml vinegar 9%

COOKING METHOD

Moem the tomatoes and cut into slices or halves, depending on the size of the tomato.

Peel the onion and garlic.

Cut the onion into rings approximately 5 mm thick.

Rinse the spicy herbs with running water.

Banks and lids are well rinsed and sterilized in advance.

Put a small amount of onion rings on the bottom of the can.

Add cherry leaves, a small dill umbrella, a clove of garlic, currant leaves, bay leaves, allspice and black peppercorns.

You can add absolutely any spices and spices to your taste, desire and availability.

Lay down a layer of chopped tomatoes, cut down.

Then another layer of onions and another layer of tomatoes.

Pour water into the pan, add salt, sugar and put the pan on the fire. Bring to a boil. We make sure that the salt and sugar are completely dissolved. Turn off the heat and pour in 50 ml of 9% table vinegar.

Fill jars of tomatoes with hot marinade.

Cover with sterile lids, but do not tighten.

Put a napkin in a saucepan of a suitable size.

We install the cans and pour hot water, up to the hangers of the cans.

Sterilize at low boil:

Half liter cans 7-8 minutes, liter cans 15 minutes.

After the required time, carefully take out the jars and seal tightly.

Turn over, wrap well and leave to cool completely.

Serving such pomodors is very convenient - you open the jar and the salad is already on the table! In winter, with potatoes, what could be tastier? .. 

Details and cooking details can be seen in a short video recipe below.

Enjoy your meal!

STEP-BY-STEP VIDEO RECIPE

You may also be interested in other tomato recipes for the winter:

Mom's TOMATOES for the Winter WITHOUT VINEGAR

Sweet Pickled Tomatoes for Winter

Canned Tomatoes with Sweet Pepper

Chopped tomatoes for the winter are just a godsend, if your tomatoes have slightly deteriorated, or if they are not quite suitable to be pushed into a jar whole. Chopped the tomatoes, seasoned with garlic, and the salad is ready. In winter, I just transferred it from a jar to a plate, and a fragrant snack is ready for all occasions.

Ingredients:

Per liter jar:

• Tomatoes;
• garlic - 3-4 cloves;
• peppercorns - 2-3 things.

• Water - 1 liter;
• sugar - 2 tablespoons;
• citric acid - 0.5 teaspoon;
• salt - 1 tablespoon.

Step-by-step recipe for chopped canned tomatoes

1. Wash the tomatoes, dry them a little and cut them into slices, or circles, or into halves. Well, just as you like.
2. Peel the garlic and cut into chives.
3. Mix the tomatoes with the garlic and place in a jar.
4. Boil water, add salt, sugar and citric acid. Pour the marinade over the tomatoes and garlic.
5. Paste the filled hot jars in a saucepan with hot water for 10 minutes. Be careful not to let the water in the pot reach the neck of the cans.
6. Gently remove the hot cans from the water, roll up the lids.

Try to prepare chopped tomatoes for the winter, the preparation is simple, but so appetizing and tasty!

Good afternoon friends! I think that I was not the only one who faced the problem of large tomatoes. When they start to ripen, we rejoice and brag about our achievements, and then think about where to attach them. I suggest you prepare halves of tomatoes for the winter and share a variety of recipes: with butter and onions, pickled, without sterilization - enjoy your summer hassle.

Tomatoes in halves for the winter

Well, let's start slowly ... We will sterilize almost all the blanks according to my recipes, so do not process them in advance, just rinse them well, but boil the seaming lids.

• So that your tomatoes do not fall apart when canning, choose their firm varieties, then they will retain their shape well during the cooking process.
• Any preparation, including from tomatoes, never does with one or two ingredients. Pickle or marinade for tomatoes in halves can be diversified with all kinds of herbs, different varieties of pepper: allspice, black, spicy.
• Also, change the taste of salting by using different types of vinegar. Not only canteen, but also apple is perfect. You can try adding wine, it is also not too expensive. Do not be afraid to experiment, my friends, in winter, praise yourself, and guests who have tasted unusual salad from halves of tomatoes, you will be known as a sophisticated hostess.

A few more tips for cooking tomatoes in halves:

• Try to cut the tomatoes into halves so that the bones are not visible, then the vegetable will not fall apart when canning, and the grains in the marinade will not float. Take a closer look at the tail, there you can outline a cut.
• Put tomatoes in jars with a cut down, so more will fit.
• In order for the halves to settle down tightly in the jars, the already filled jar (or in the process of laying), put it on a towel, folded several times and spread on the table, and knock the jar on the table (just lightly and affectionately, do not overdo it).
• It is not necessary to wrap the jars after sterilization, the tomatoes may become too soft. Just turn it upside down, and when cool, check to see if the marinade is leaking. Roll if necessary.
• Observe the amount of ingredients, without reporting, or overdoing it with some, you can ruin the workpiece (we are talking about salt and vinegar).

Tomato halves with onion and oil - recipe

In the preparation of halves according to this recipe, the tomatoes do not fall apart, and the brine is like nectar! But the preparation and recipe are as simple as possible.

For a liter jar of workpieces, we need:

• The tomatoes are large and ripe.
• Onions - 1 pc.
• Peppercorns - 10 pcs.
• Cloves - 3 sticks.
• Vegetable oil - 1 large spoon.

For brine: per liter of boiling water, take 3 tablespoons of sugar + a tablespoon of salt. Vinegar is not put here, but if desired (if there are doubts about the safety of the workpiece), then pour in a tablespoon.

How to make a tomato salad in halves for the winter:

1. Cut the tomatoes into halves (divide especially large specimens into four parts, or even smaller if very large).
2. At the bottom of a 1 liter jar, put onions, cut into large rings, pepper, cloves and pour in vegetable oil.
3. Place tomatoes on top and now fill with boiled filling.
4. Sterilize the salad jar for 15 minutes. Everything! You can roll it up.

Recipe for pickled tomatoes in halves for the winter with onions and oil

Even those who do not like onions at all, in the halves of tomatoes prepared according to this recipe, will eat it in unlimited quantities and praise it. How, I also told you, be sure to take an interest.

So, we need one liter jar:

• Tomatoes in halves.
• Onions - in each liter jar 1 - 1.5 pcs.
• Garlic - 3 cloves per jar.
• Sunflower oil - 2 tbsp spoons.
• Salt with sugar.
• Vinegar.
• The original of this recipe suggests adding another sprig of dill, but I don't.

For the marinade, take 3.5 liters of water: 3 cups of sugar (yes, glasses, you were not mistaken), 2 cups of vinegar 9% and 2 large spoons of salt.

How to cook tomatoes in halves according to this recipe:

1. Fold the onion into rings in liter jars - cut it coarsely and put it without being greedy. Put the garlic, tomatoes, cut into halves, and cover the whole thing with marinade.
2. How to make a marinade: put all the additives in boiling water and boil for 5 minutes.
3. Pour the marinade over the jars and sterilize them for 10 minutes. The marinade should be enough for about ten liter jars.

Pickled tomato halves with hot peppers

The preparation according to this recipe will appeal to all lovers of spicy, this is how the filling turns out, and the tomatoes themselves cannot but fall in love with.

For a liter jar, you will need these ingredients:

• Tomatoes are halved.
• Onions - 1 pc.
• Parsley - 2 sprigs.
• Garlic - 3 cloves.
• Sunflower oil - 3 tbsp spoons.
• Bay leaf - 3 pcs.
• Hot pepper - a slice of 1 - 2 cm.
• Peppercorns - 6 pcs.

For pouring you will need: 2.5 liters of boiling water, salt - 3 large spoons, sugar - 2 cups, vinegar 9% - 1 cup.

How to cook pickled tomato halves:

1. Place the parsley, both types of pepper, bay leaf, garlic and onion rings on the bottom of the jar. Pour in vegetable oil.
2. Place the halves tightly with the cut down, and start preparing the marinade. Boil the filling, adding the vinegar at the end, and pour into the tomatoes immediately.
3. Also, as in other recipes, sterilize these tomatoes for 10 minutes, and then roll up.

Tomatoes in halves for the winter - salad You will lick your fingers - recipe

This is an incredibly delicious salad from the collection of golden preservation recipes under the general name "You will lick your fingers."

To prepare the marinade, take:

• Boiling water - 3 liters.
• Sugar - 8 tablespoons.
• Salt - 3 tablespoons.

For the salad we need:

• Tomatoes.
• Garlic.
• Onion.
• Vinegar 9%.
• Bay leaf, dill.

How to prepare a tomato salad in halves for the winter:

1. In each liter jar, place 3 rings of chopped onions, 1 clove of garlic, a sprig of dill, send a bay leaf there and pour in a large spoonful of 9% vinegar.
2. Prepare the marinade: add salt and sugar to boiling water, stir until they dissolve.
3. Pour the marinade into the jars and set to sterilize for 10 minutes.

Tomato halves with mustard - recipe

We need:

• Tomatoes.

For the marinade, take: for 1 liter of boiling water, 3 large tablespoons of sugar, 1 large spoonful of salt, 50 ml. vinegar 9%.

For each can of 1 liter:

• Grain mustard - 2 teaspoons.
• Allspice - 2 peas.
• Garlic - 3 cloves.
• Parsley.

How to make a preparation for the winter according to this recipe:

1. Cut large tomatoes in half, try to do this so that no grains are visible on the cut.
2. Place the garlic, mustard seeds and pepper and parsley on the bottom of the jars. On top of the tomato halves, cuts down.
3. Make a marinade, boil it for 3-4 minutes and pour over. Next, the cans need to be sterilized for 10 - 12 minutes and then rolled up. You can do the same, but there are other templates in my other article.

How to prepare tomato halves for the winter - recipe with basil

You will get a very tasty, piquant filling, and basil will give this wonderful note to it. By the way, sometimes I roll whole tomatoes without any spices, only salt and sugar. But I will definitely put a sprig of basil! And it turns out just something amazing! ...

To prepare delicious spicy tomatoes in halves, we need for a liter jar:

• The tomatoes are large.
• Allspice and black pepper - 6 - 7 peas each.
• Parsley and basil - 3 sprigs each.
• Garlic - 3 cloves.
• Onions - 1 pc. medium size.
• Sugar - 1 tablespoon.
• Vegetable oil and vinegar - 1 tablespoon each.
• Salt - 1 teaspoon.

For pouring: for 1.5 liters of water, take 2 tablespoons of salt, 6 tablespoons of sugar.

How to preserve tomatoes according to this recipe for the winter:

1. At the bottom of the jar, put half of the aromatic spices, except for the onion, and fill the jar with tomatoes to the middle.
2. Next, lay out the onion cut into large rings, the remains of the basil and parsley and then add the halves of the tomatoes to the very top. When laying, do not press them against each other, it is better to knock with a jar on a towel spread on the table, as I taught at the very beginning.
3. It remains to add salt and sugar to the workpiece and pour in oil and vinegar. Then pour boiling water over everything and sterilize the jar for 10 - 12 minutes, covering it with a lid.

Good luck to you winter preparations, friends! I do not say goodbye to you, except for the recipes for canning tomatoes in halves, I have prepared many more secrets of other delicious seaming. With love ... Galina Nekrasova.

It so happens that the harvest of tomatoes was not entirely successful. Many unripe, rotten fruits. But this does not mean that all tomatoes will have to be simply disposed of. Such tomatoes can be made great snack for the winter, if you cut them into slices, marinate deliciously and preserve in jars. In this article, we will present you the best, in our opinion, recipes for chopped tomatoes for the winter. You will be surprised how original the tomato blanks are.

Every housewife who loves and is accustomed to preserving vegetables in the summer will probably think about the question of how the harvesting of chopped tomatoes differs from whole ones. To preserve tomatoes in slices, you need to properly prepare for the process of rolling them.

We will explain you step by step what and how you need to do to make quality snacks from chopped tomatoes:

1. Choose fleshy fruits. It's okay if they have damaged parts - you just cut them off.
2. Slicing can be any. As a rule, housewives cut tomatoes into slices or rings.
3. It is very important to follow a clear recipe in every recipe for chopped tomato marinade. If you put more of an ingredient than it should, or less, then the taste will be distorted.
4. All rolled up jars of chopped tomatoes should cool by turning the lids upside down.
5. Be sure to lower the tomatoes rolled up with metal lids into the basement or any other dark and cool room.

Chopped tomatoes for the winter: the "Slices" recipe

Let's start with the simplest recipe for canning chopped tomatoes and onions for the winter. We will tell you about their preparations:

1. Cut 2 kg tomatoes into wedges
2. 500 g of onions should be cut into half rings or rings
3. Sterilize the jars. Place tomatoes on the bottom and onions on top.
4. Prepare the tomato marinade:

• pour 3 liters of water into a saucepan
• add 150 g of salt and 170 g of granulated sugar to the water
• after the brine boils, pour 1 tbsp into it. table vinegar
• remove the marinade from heat

1. Pour the marinade over the tomatoes and leave for 7 minutes. pasteurized. After that, roll up the jars with the lids.

How to preserve chopped tomatoes in gelatin?

Tomatoes acquire a very unusual taste, during the canning process of which gelatin is added. We will present you a good recipe for chopped tomatoes with garlic for the winter, in the marinade of which gelatin is added:

1. Slice 2 kg of tomatoes into rings. Make sure that the thickness of each ring does not exceed 1.5 cm.
2. 500 g of onions must be chopped, as in the previous recipe, in half rings.
3. Cut the head of garlic into thin slices.
4. At the bottom of each jar that you take to roll tomatoes, place the following products:

• bay leaf
• a few peas of allspice
• dill umbrella
• a few stalks of parsley

1. Put tomatoes, onions and garlic on top of the greens.
2. Prepare a marinade for these tomatoes:

• soak 25 g of gelatin in a glass of water - it will swell for 45 minutes.
• dissolve 100 g of sugar and salt in 1.5 l of water - let the brine boil
• after the brine boils, pour the prepared gelatin into it and stir everything well

1. Pour the marinade over the tomato jars, then roll them up with tin lids.

How to preserve green chopped tomatoes for the winter?

Green tomato lovers will appreciate the recipe below. On the winter table, you will have an exquisite appetizer of green tomatoes stuffed with herbs. To make such a blank, you need:

1. Wash 1 kg of green tomatoes (it is better to choose small fruits). Cut them open to get some pulp out of them.
2. Chop 150 g each celery and parsnip, 50 g garlic with a knife.
3. Spoon the herb and garlic mixture into each tomato.
4. Put the stuffed tomatoes in a deep saucepan, and then place a heavy load on them. They should be in this state for 6 days.
5. On day 7, place the tomatoes in the jars. The juice that they release must be boiled and poured over the tomatoes. Then the cans are rolled up with tin lids.

Recipe for chopped tomatoes for the winter "Lick your fingers"

The following recipe will appeal to lovers of savory snacks. We will share with you a recipe for canning chopped tomatoes in Korean. They turn out to be so delicious that you just lick your fingers:

1. Take 2 hot peppers and cut them into rings
2. Then chop 7 cloves of garlic into thin slices
3. Cut 1 kg tomatoes into wedges. In this recipe, tomatoes can also be cut into rings, the thickness of which will not exceed 1 cm
4. Coarsely grate 2 carrots
5. Chop 1 bunch of dill, parsley and basil with a knife
6. Place prepared vegetables in a saucepan. Fill them up:

• 1 tbsp salt
• 1.5 tbsp Sahara
• seasoning "Korean carrot" (added to taste)
• pour water so that it covers all the ingredients dipped in the pan

1. After everything boils, pour 50 ml of vinegar and vegetable oil into the tomatoes.
2. Pour the workpiece into jars and roll them up with lids.

Recipe for chopped tomatoes in their own juice for the winter

An unusual taste is obtained by canning chopped tomatoes without sterilizing the jars in their own juice. The recipe that we will present to you includes many technological processes, but you should take your time to complete them - the appetizer will turn out amazing. What do we have to do:

1. Line a baking sheet parchment paper... Place the 4 sliced ​​tomatoes on top of it. You will need 1.5 kg of tomatoes.
2. Sprinkle the tomatoes with a mixture of sugar (4 tablespoons), salt (the same) and pepper (1 tablespoon).
3. Place the tomatoes in the oven, which should be preheated to 125 ° C. Tomatoes should be in it for 8 hours. In this case, it is recommended to open the door ajar so that the liquid evaporates from the vegetables faster.
4. Prepare the marinade for preservation - finely chop 1 bunch of dill with basil, pour 1 tablespoon into the herbs. vegetable oil and balsamic vinegar. Mix everything well.
5. When the tomatoes are ready, remove them from the oven, place them in jars and cover with marinade.

Recipe for chopped tomatoes for the winter in a salad

Chopped tomatoes go well with other vegetables. You can close all kinds of salads for the winter, but we will share with you 2 of the most original recipes for sliced ​​tomatoes for the winter:

1. Close up the paprika salad:

• Cut into 1 kg strips of peppers, carrots and onions
• Cut 3 kg of ripe tomatoes into thin half rings
• Mix vegetables together in the same bowl. Sprinkle them with 1 tbsp. salt, and then mix everything thoroughly.
• Set the vegetables aside for 12 hours. During this time, they should be saturated with each other's aromas and juice
• The juice needs to be boiled over. After it boils, pour the vegetables into it and boil them for 20 minutes.
• After that, the salad can be laid out in jars and rolled up

1. Close the chopped tomatoes with cauliflower for the winter:

• Take 2 kg of tomatoes and cut them into wedges
• Disassemble 1 kg of cauliflower into inflorescences
• Cut 2 bell peppers into strips
• Place 2 cloves of garlic, a sprig of dill and a bay leaf on the bottom of the jars.
• Put pepper on top of the seasonings, then tomatoes and cabbage should be located at the very top
• Pour boiling water over the salad. In 20 minutes. everything must be drained into a saucepan
• Add sugar, salt to the water (for 1 liter of water there should be 3 tablespoons of sugar and 2 tablespoons of salt)
• When the brine boils, add 1 tablespoon to it. mustard seed
• Pour in the marinade. Add 1.5 tablespoons to each salad jar. vinegar (if you take liter jars)
• Roll up the jars with lids, wrap them in a blanket, and after 12 hours lower them into the basement

How to make chopped tomato jam?

We cannot ignore the original recipe for tomato jam. It is very simple to cook it, but not many people take it, thinking that something will turn out tasteless. Do not be afraid to experiment, and you will never regret having prepared such a sweetness for the winter:

1. Prepare a soda solution - dilute 20 g of soda in 1 liter of water
2. Cut 2 kg of green tomatoes into small pieces. Fill them with soda solution and keep them there for 4 hours
3. When the specified time has passed, rinse the tomatoes under cold water
4. Boil sugar syrup - pour 2.5 kg of sugar with water so that it completely dissolves
5. While the syrup is cooking, fry 500 g of walnuts separately in a pan. It only takes 3 minutes.
6. Mix in sugar syrup tomatoes with nuts. Let the jam infuse for 9 hours.
7. After that, boil the jam and set it aside for 9 hours again. Perform this procedure 3 times
8. Pour the jam into jars and roll them up

The kitchen is a place where every housewife can do magic. We wish you that any dishes will always turn out in your kitchen. Let the preparations for the winter be especially tasty. We hope that the recipes we have chosen for you will please you, and you will delight your loved ones in winter with a delicious appetizer of chopped tomatoes.

Video: "Original recipes for canning tomatoes"

The end of summer and the beginning of autumn is the traditional time for harvesting vegetables and fruits for the winter. Recipes for preparations for the winter from tomatoes offered to your attention in this article. Choose, harvest to enjoy flavor and health benefits!

It's no secret that the easiest and most practical way to prepare vegetables and fruits is to freeze them. This also applies to tomatoes. You can prepare TOMATO JUICE WITH PULP, without any cooking and closed. It is very convenient. And you can use such juice when cooking cabbage soup and borscht, vegetable soups, when stewing potatoes and other vegetables, when preparing sauces for second courses. Everything is prepared very simply: my "unmarketable" kind, cut into pieces and pass through a meat grinder. Then we pour the juice into packages of 200-300 ml. This amount is enough to cook cabbage soup or borscht, stew potatoes or make sauce. Next, carefully wrap the bag and put it in the freezer. It is advisable to defrost the juice before use.

Can TO FREEZE not only tomato juice, but also yourself TOMATOES... But you have to tinker a little, since the tomatoes cut into slices cannot be simply folded into a bag and put into the freezer - then you will get one large frozen tomato lump and it will not be easy to divide it into pieces. Therefore, first you need to put the chopped tomatoes on cutting boards, put them in the freezer, and only after they "grab" and no longer stick to each other, put them in a bag and put them in the freezer for storage.

In addition to frozen blanks, there are others - no less tasty and original. Let's list the main preparations for the winter from TOMATOES:

SALT TOMATOES

Products:

For a 3-liter jar: 2.5 kg of tomatoes, 2-3 onions, 1 head of garlic, 2-3 slices of hot pepper, sprigs of green dill, 5-6 black currant and cherry leaves, 1 bay leaf, leaves, stems or mustard seeds, 1h. a spoonful of black peppercorns.

For the marinade: for 1.5 liters of water - 1 tbsp. spoon of sugar, 2 tbsp. tablespoons of salt.

Cooking method:

1.Wash the tomatoes thoroughly, prick them near the stalk. Cut the onion into rings, the garlic into slices.

2.Place all the spices and herbs at the bottom of the sterilized jar. Top with tomatoes, mixed with onions and garlic.

3. Boil the marinade from water, sugar and salt. Pour the prepared tomatoes, close the lid. After 2-3 days, lightly salted tomatoes will be ready.

Advice: Cucumbers can be cooked in the same way, only they will be salted faster.

TOMATOES WITH GARLIC

Products:

Per liter jar: small tomatoes, a handful of peeled garlic cloves.

For the marinade: for 1 liter of water - 2-3 tbsp. tablespoons of sugar, 1/2 tsp. tablespoons of citric acid, 1 tbsp. a spoonful of salt.

Cooking method:

1.Cut the tomatoes into quarters, put in a sterilized jar, sprinkle with garlic cloves.

2. For the marinade, boil water with sugar, salt and lemon. Strain, pour over the tomatoes and garlic, cover. Sterilize for 10 minutes, roll up.

CUT TOMATOES

Products:

For a 3 liter jar: tomatoes, onions, garlic.

For the marinade: for 1.25 liters of water - 4 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of sugar, 2 tbsp. tablespoons of vinegar, 2 tbsp. tablespoons of salt.

Cooking method:

1.Wash the tomatoes, cut into slices, put them in a prepared jar. Top with chopped onion rings and garlic chunks.

2. For the marinade, boil water with vegetable oil, sugar, salt and vinegar. Pour boiling marinade over tomatoes, sterilize for 20-25 minutes, roll up.

TOMATOES with black ground PEPPER

Products:

For 3-4 liter jars: tomatoes, 3-4 onions, 3-4 cloves of garlic,

For the marinade: for 2 liters of water - 3 tbsp. tablespoons of vegetable oil, 3 tbsp. spoons of 9% vinegar, 7 tbsp. tablespoons of sugar, 2 tbsp. tablespoons of salt.

Cooking method:

1.Wash the tomatoes, cut them in half, sprinkle the cut with ground black pepper.

2. At the bottom of each sterilized jar, place chopped onions, sliced ​​garlic, washed greens. Place the tomatoes on top, cut down.

3. For the marinade, boil water with oil, vinegar, sugar and salt. 4. Pour the boiling marinade over the tomatoes, cover. Sterilize 1 liter jars for 15-20 minutes. Roll up, turn upside down, wrap until it cools completely.

TOMATOES with PEPPER and CELERY

Products:

For a 3-liter jar: 1kg of tomatoes (cream), 500g. sweet pepper, 1-2 heads of garlic, 1 bunch of celery.

For the marinade: for 2 liters of water - 8 tbsp. tablespoons of sugar, 1/2 cup vinegar, 2 tbsp. tablespoons of salt.

Cooking method:

1.Wash the tomatoes, prick with a fork, cut the stalk, place a clove of garlic in the place of the cut. Peel sweet peppers from seeds, cut into strips. Chop the celery greens.

2. At the bottom of the sterilized jar, place half of the celery, then lay out in layers: tomatoes, bell peppers, tomatoes, peppers, herbs.

3. Boil the marinade from water, sugar and salt, cool it a little, pour over the tomatoes, leave for 10-15 minutes. Then drain the marinade, boil, add vinegar, pour over the tomatoes again, roll up. Store in a cool place.

SALT TOMATOES "SIMPLE"

Products:

For a 3-liter jar: tomatoes, parsley, dill, 4-5 peppercorns, 2 hours. tablespoons of mustard seeds, optional bay leaf and garlic, 1 hour. a spoonful of citric acid.

For filling: 0.8 liters of water, 2-3 st. tablespoons of sugar (without a slide), 1 tbsp. a spoonful of salt (with a slide).

Cooking method:

1.Wash the tomatoes, pierce them on both sides.

2. Put dill, parsley, peppercorns, mustard seeds, bay leaves and garlic in a sterilized jar. Then add the tomatoes.

3. Boil the brine from water, sugar and salt and pour over the tomatoes. Let stand, then drain the fill. Boil again and pour over the tomatoes. Add citric acid, roll up and leave under the "fur coat" to cool.

TOMATOES in TOMATO

Products:

For two 3-liter jars: tomatoes, 6-8 peppercorns, optional bay leaf and garlic.

For filling: For 3 liters of tomato - 3 tbsp. tablespoons of sugar, 3 tbsp. tablespoons of salt, 3 tsp. tablespoons of vinegar.

Cooking method:

1.Wash the tomatoes, put them in jars.

2. Boil water and pour boiling water over prepared tomatoes. Cover the jars with lids. Leave it on for 15-20 minutes. Then drain the water. Add black peppercorns, bay leaves and garlic.

3. Prepare the fill. Add salt, sugar, vinegar to a boiling tomato, boil for a few minutes.

4.Pour the tomatoes over the tomatoes, roll up. Cover the jars with a blanket and leave to cool overnight.

TOMATOES in its own juice with TABASCO SAUCE

Products:

Per liter jar: 1.5 kg of tomatoes (cream), 1 celery stalk, 5 sprigs of dill and parsley, 3-4 drops of Tabasco sauce, 6 black peppercorns, 1 tbsp. spoon of sugar, 1 tbsp. a spoonful of salt.

Cooking method:

1. Dip the tomatoes in boiling water, then put them in a colander, remove the skin. Put some of the tomatoes in a jar, cut the rest in half, remove the seeds, finely chop the pulp.

2. Put the chopped tomato pulp into a saucepan and, stirring, bring to a boil. Add chopped celery, chopped herbs, tabasco, sugar, salt and peppercorns. Cook over low heat for 10 minutes. Wipe the hot mass through a sieve and bring it to a boil again.

3.Pour the tomatoes with the prepared sauce (if there is not enough sauce, add boiling water to the jars), cover with a lid, sterilize for 15 minutes. Then we roll up, cool, store in a cool place.

FILLED TOMATOES with horseradish

Products:

For four 3-liter jars: tomatoes, 10 sweet peppers, 1-2 pods of hot pepper, 1 root a, 2 heads of garlic.

For the marinade: for 5 liters of water - 400g. sugar, 400g. 9% vinegar, 200g. salt.

Cooking method:

1. Peel sweet and hot peppers, horseradish and garlic, pass through a meat grinder.

2. Make the marinade. Boil water with sugar, salt and vinegar. Add rolled vegetables, cook for 10 minutes.

3. While the marinade is boiling, put the washed tomatoes in sterilized jars, pour boiling water twice. Then drain the water, fill it with marinade, roll up.

TOMATOES with STUFFED PEPPER

Products:

For a 3-liter jar: about 1.5 kg of tomatoes, 3 small sweet peppers, 10-15 cloves of garlic, 1 horseradish root, 1/2 -1 bitter pepper, dill with umbrellas, a few cloves and allspice.

For filling: about 1.5 liters of water, 2 tbsp. tablespoons of salt with top, 4 tbsp. tablespoons of sugar, 1 tsp. spoon of citric acid, 1 tbsp. a spoonful of vodka or alcohol.

Cooking method:

1.Wash sweet pepper, remove the center with seeds and put 3-4 cloves of garlic inside.

2. At the bottom of the prepared jar, put a horseradish root cut with a knife, bitter pepper without seeds, dill, cloves and allspice peas.

3.Wash tomatoes, prick with a fork at the stalk, put in a jar on spices, place stuffed with garlic between them

Tomatoes can also be dried and dried for the winter.

DRIED TOMATOES suitable for omelets, salads, spaghetti. Suitable for fish and meat. You can make both the first and the second course with such tomatoes. Take large red tomatoes, cut in half, place on a baking sheet with baking paper, cut side up, and season with salt. Dry the tomatoes in the oven at 80 ° C for 3 hours, then turn over and "flatten" slightly with a fork. Continue drying for a total of about 10 hours, turning the halves over every 2 hours. Store dried tomatoes in the refrigerator.

DRIED TOMATOES with SPICY HERBS

Products:

For 1.5 kg of tomatoes: 1 bunch of parsley and basil, 3/4 cup vegetable oil, 1 clove of garlic, black pepper, 1-2 hours. tablespoons of salt.

Cooking method:

1.Wash the tomatoes, cut them in half. Chop the greens finely.

2. Cover the baking sheet with foil, grease liberally vegetable oil... Lay the tomato halves, cut side down, on the foil. Sprinkle with salt, ground pepper and herbs, being careful not to sprinkle the herbs on the baking sheet, otherwise they will burn. Place the baking sheet in the oven. Dry the tomatoes for 2-3 hours at 100-150 ° C.

3.Then turn off the oven, leave the tomatoes in it overnight.

4 Place a chopped clove of garlic at the bottom of a sterilized small jar. Then place the sun-dried tomatoes tightly, cover with refined vegetable oil, close the lid. Store in the refrigerator.

Advice: Tomatoes for such a preparation should be taken small, with dense pulp. Once processed, they can be chewed like dried fruit or added to various first and second courses.

Bon Appetit!!!

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What could be better for vegetable lovers than a solid harvest grown with their own hands, and then harvesting them for the winter? You yourself, your family, and guests enjoy this process. Indeed, in winter, when there is no trace of vegetables left in the garden, they find their place on our table. And in such a tasty and healthy form that every time you want them not to end.

Tomatoes are a unique vegetable. In whatever form it is closed, it is appropriate for any meal or cooking. But it so happens that they are so huge that they do not go down the throat three-liter cans... What to do in this case, if tomato juice is closed, and adjika has filled a whole shelf? Boil the juice again? No, an excellent way out in this situation would be a recipe for chopped tomatoes with onions.

Cut? Yes. And the procurement process itself will not be difficult, and the return on your work will be solid. After all, it will turn out delicious preparation for the winter.

It should be noted right away that this recipe involves spices and marinade per liter jar. But do you want to double and even triple your serving? As much as you like. The main thing is to observe the specified proportion.

Chopped tomatoes for the winter

We take for one liter jar:

• 1 medium onion

• enough tomato to enter the jar

2 bay leaves

• 7 peppercorns

• 1 tbsp vegetable oil

for the preparation of the marinade will go:

• litere of water

• 1 tbsp salt

• 3 tbsp Sahara

10 pieces of bay leaves

• 15 peppercorns

• acetic acid (70%)

Step-by-step cooking recipe:

Initially, you need to prepare the dishes for canning. It will be enough to rinse one liter cans thoroughly. Since they are supposed to be sterilized with tomatoes, they do not need to be sterilized as is usually the case in other situations.

Put on each jar two bay leaves, seven peppercorns and a tablespoon of vegetable oil.

Let's prepare the tomatoes for the process. They must be thoroughly washed so that not even a grain of earth remains.

Then we cut each fruit into several pieces. How many parts? You will see this by the size of the fruit. We cut large ones by 6-8, those that are smaller - by 5-6.

Peel the onion. We wash it under the tap. And then we cut it arbitrarily and coarsely, but so that the slices pass through the neck of the jar.

At the bottom of the jar there are already cooked spices and oil. Add to them, stacking in layers, tomatoes and onions.

Boil water. Add to it everything that is written in the recipe for the marinade (salt, sugar, etc., except for vinegar). Pour it into jars, without covering them with lids, and put it in a pot of water. This will be a water bath.

The water should be equally hot in the jar and in the saucepan. Sterilize jars with tomatoes and onions after boiling water in a saucepan for at least 5 minutes.

After boiling the lids, roll up the cans with a key. But before that, pour in each of them 1 tsp of acetic (70 percent) acid.

If you cook tomatoes for 5 liter cans, they will use two liters of marinade. After twisting the jars with lids, turn them upside down - let them cool down. Here they are, beautiful and delicious. We send to the shelves until winter!

Homemade canned salted tomatoes are good for everyone, but here's the problem. A standard glass jar has a certain neck diameter, approximately 80 mm. Delicious autumn tomatoes of large-fruited varieties cannot be placed in such jars without destruction. To overcome this problem, the recipe for home salting of tomatoes in halves has long been used. A cut tomato shrinks very easily without losing its appearance. Salted tomatoes have a more salad flavor. There is no need to wait 2-3 months, when the brine, all its aromas and components, penetrate through the whole and intact skin. Tomatoes are salted in halves for the winter in a week. You can safely experiment with the amount of sugar and vinegar in the marinade pouring, choosing the most suitable combination to your taste.

Ingredients per can of 2 l:

• large tomatoes - 5-6 pcs.;
• vegetable oil - 2 tbsp. l .;
• table vinegar 9% - 2 tbsp. l .;
• granulated sugar - 3 tbsp. l .;
• salt for pickling - 2 tbsp. l .;
• turnip onions - 3 pcs.;
• garlic, cloves - 6 pcs.;
• black peppercorns - 10 pcs.;
• allspice peas - 2 pcs.;
• cloves - 2 pcs.;
• bay leaf - 5-6 pcs.

Preparation

We pick ripe large tomatoes and rinse them thoroughly. Rinse and peel the onions and garlic.

Let's prepare the rest of the ingredients. Vinegar on sale is often in high concentration, 70%, it is diluted with cold boiled water 1:11. It turns out the table vinegar, normal in sharpness, with a strength of 9%. It is ideal for home canning applications.

Cut out the stalk attachment point of the tomatoes and cut the fruit in half. If a larger fruit fell into your hands, feel free to cut it into 3-4 pieces. There is nothing wrong with this retreat.

Cut the peeled onion into half rings, and cut the garlic cloves into 4 parts.

Sterilize glass jar boiling water, drain it and begin to lay out the layers of onions and tomatoes. Add the garlic, seasonings and pieces of bay leaf gradually, after each layer is laid. Shake the jar lightly for better compaction of the fruit.

We finish laying the last layer of tomatoes with onions, garlic and spices.

To give a special charm to this preservation, you can add a teaspoon of homemade or other adjika, the tomatoes will just turn out to be licked.

In a separate, clean saucepan, boil 0.5 liters of water, add salt, sugar, vegetable oil and vinegar. Bring the marinade to a boil and pour the halves over the tomatoes. In this way, it is almost impossible to guess the amount of marinade. Top up the jar with clean boiling water.

Close the jar immediately with a sterilized lid. Tomatoes in halves are ready for the winter. Turn the jar over and let it cool. We remove the tomatoes in halves for the winter without sterilization in a cool, dark place.

Recipe number 2. Tomatoes in halves with garlic and adjika for the winter

Salting or pickling tomato halves is gaining popularity. With this technology, tomatoes (when they are ripe in the marinade) acquire a completely different, more salad-like aftertaste than whole salted tomatoes. It turns out the accelerated penetration of all components of the marinade into the halves of the tomato fruit. Onions or garlic also receive tomato impregnation. Alternatively, you can prepare such a salad by taking more garlic instead of onions and add to each jar a little homemade green adjika, which we cooked in. This vegetable preparation for the winter will be in demand and appreciated by lovers of spicy vegetable snacks.

Ingredients for 0.6 l:

• tomatoes - 5 kg;
• garlic, cloves - 6 pcs.;
• homemade green adjika - 1 tbsp. l .;
• sugar - 3 tsp;
• salt - 1.0 tsp;
• vinegar 9% - 1 tsp;
• bay leaf to taste.

Let's start cooking tomatoes in halves with garlic for the winter

Let's prepare homemade tomatoes. These are the remnants of this summer's harvest. Rinse the tomatoes well, sort out and remove the stalks.

Homemade adjika was kept in a glass jar. Its remains in the jar are about 1 tablespoon. Adjika does not know what mold is due to its composition. Therefore, it makes no sense to scrape it out of the jar and sterilize the dishes. We will marinate the tomato halves for the winter right in the leftover adjika. The head of garlic must be divided into cloves and peeled.

Cut the washed tomatoes into halves and remove the base of the stalk from each half. Cut the garlic cloves into halves lengthwise.

Put halves of tomatoes and pieces of garlic in a glass jar with the remains of green adjika. You can put a bay leaf in the middle of the jar. We are trying to slightly condense the contents of the can. You do not need to use force, you can crush all the tomatoes. Add sugar and salt on top. We put a little salt, because homemade adjika- This is a rather salty seasoning.

Pour 1 teaspoon of 9% vinegar directly onto the sugar and salt.

We fill our jar with tomato halves and garlic, marinated for the winter, with boiling water straight from the kettle with boiling water. Pour the boiling water carefully, as a bubble of air and drops of boiling water can escape from the jar. Let's wait a bit, stir the jar and release the rest of the air from the tomatoes. Put another bay leaf on top.

We close the jar with a sterile lid and turn it over. Don't be intimidated by the dissolved adjika with its color. She has strength in the pungency and aroma of a dozen spices and Caucasian herbs. The jar should cool down. Tomatoes in halves with garlic are ready for the winter. We remove the workpiece in a dark place.