What can be cooked from a large tomato. Green Tomato Jam with Lemons and Rum
If you like to make preparations from vegetables for the winter, then be sure to pay attention to tomatoes. These wonderful vegetables can be salted and pickled separately (both green and red), can be added to assorted vegetable rolls, and you can also prepare tomato juice at home in salads, lecho, adjika. There are so many recipes for winter preparations from tomatoes that you can list them for a very long time. Better not waste time, but start preparing delicious tomato rolls for the future. The simple and detailed recipes with step-by-step photos collected in this collection will help you, whether you are a beginner or already a home canning pro.
Selected recipes for harvesting tomatoes for the winter
The best tomato recipes with photos
The last notes
The spicy zucchini salad prepared today is a delicious homemade preparation that is easy to prepare and accessible to everyone. To prepare it for the winter, you do not need much time. Zucchini salad has a sharp and, at the same time, delicately sweet taste.
Pickled tomatoes for the winter are a classic among all canned food. They are easy to prepare, eaten quickly, perfectly complement both a regular dinner and a festive feast. Tasting fragrant juicy tomatoes in cold winter is one of the most desired pleasures. Pickled tomatoes for the winter are good not only as an independent snack, but can also act as an addition to other dishes - for example, they can be added when preparing soup frying, pizza, lagman, hodgepodge or pickle.
Choose whole, firm tomatoes without dents or any signs of damage for canning. It is best if these are fleshy tomatoes with a dense skin - in this case, the vegetables will not be damaged during heat treatment and will retain their shape during long-term storage. The degree of ripeness of tomatoes can be any, but it is better to choose the size so that the tomatoes fit in a jar. If you are using large tomatoes, they will need to be cut into pieces. The selected fruits should be washed well under cold water, the stalks should be removed and a puncture should be made in this place with a toothpick or a needle - thanks to this trick, the tomato skin will not crack when boiling water is poured in.
An important role in the preservation of tomatoes is played by herbs and spices. It is they that allow you to get the very flavor that makes pickled tomatoes so appetizing and desirable. Classical spices for marinating tomatoes are bay leaves, black peppercorns, allspice, cloves and coriander. As for fragrant herbs and plants, the best companions for tomatoes are garlic, dill, parsley, horseradish, celery, basil, tarragon and currant leaves. To improve the taste of tomatoes, you can also add onions, bell peppers, apples, chili peppers, dill seeds, cumin, star anise and cardamom to the blanks. The variations are endless - it all depends on your personal preferences and the tastes of your family.
Do not forget about the cleanliness of the jars - they should be washed with soda and sterilized after thorough rinsing. Large jars should be steamed over a simmering kettle without a lid or a pot of boiling water, while 1-litre jars can be roasted in the oven or boiled with water in the microwave. Rinse the lids and boil for 3-5 minutes. If you wondered how many tomatoes can fit in jars of different sizes, then - depending on the shape and size of the tomatoes - a three-liter jar contains about 2 kg of tomatoes, a two-liter jar - about 1.2 kg, a liter jar - 500-600 g .
As for the marinade, its amount is about half the volume of the jar used. Remember to add a small amount of water (about one glass) in reserve. To calculate the amount of water required for the marinade more accurately, cold water is poured into the jars with the tomatoes placed in them, and then, in turn, closing the jars with nylon lids, pour the water into the pan, adding salt, sugar and spices. The marinade with which the tomatoes are poured should reach the very edge of the cans so that the amount of air remaining inside is minimal. Vinegar essence should be added immediately before twisting the jar. Don't overdo the vinegar, as it can ruin the taste of the tomatoes. Tomatoes can be canned with or without sterilization by double or triple marinade. In the latter case, the rules of sanitization must be observed more carefully.
That's all the basic rules and tips that will help you prepare delicious pickled tomatoes for the winter with a minimum of effort and waste. Let's not hesitate while ripe tomatoes are still in abundance on our tables and garden plots, and let's go to the kitchen as soon as possible!
Ingredients:
For a 1 liter jar:
500-600 g of tomatoes.
For 1 liter of marinade:
50 g salt
25 g sugar
5-6 peas of allspice,
5-6 black peppercorns
3 tablespoons of 9% vinegar,
2-3 garlic cloves,
2-3 bay leaves.
Cooking:
Remove the stalks from the washed tomatoes and prick the fruit with a toothpick. Put peeled garlic cloves, bay leaf and pepper in sterilized jars. Tamp the prepared tomatoes tightly over the jars. Pour in boiling water and cover with sterilized lids. After 10-15 minutes, drain the water from the jars into a saucepan and bring to a boil, after adding salt and sugar. Add vinegar and pour marinade over tomatoes. Roll up the jars with lids, turn upside down and leave to cool completely, wrapping the jars with a blanket.
Tomatoes marinated with onions and herbs
Ingredients:
For five liter jars:
2-3 kg of tomatoes,
1 large onion
1 cup 9% vinegar
1 bunch dill,
1 bunch of parsley
1 head of garlic
15 tablespoons of vegetable oil,
5 peas of allspice,
5 black peppercorns,
7 tablespoons of sugar
3 tablespoons of salt
3 liters of water.
Cooking:
Put chopped greens and peeled garlic cloves in each jar. Pour 3 tablespoons of vegetable oil into each jar. Add the prepared tomatoes and diced onion, repeating the layers until the jars are full. Pour water into a saucepan, add sugar, salt, pepper and bay leaf. When the water boils, pour in the vinegar and remove the pan from the stove. Judge the marinade to a temperature of 70-80 degrees and pour tomatoes over it. Sterilize the jars for 15 minutes by covering them with lids, then roll up the jars and turn them upside down to cool.
Pickled tomatoes with garlic
Ingredients:
For one can of 3 liters:
1.5-2 kg of tomatoes,
15 garlic cloves,
3 tablespoons of sugar
1 tablespoon salt
1 teaspoon 9% vinegar
1.5 liters of water.
Cooking:
Rinse the tomatoes, remove the stalk and chop with a toothpick. Add the peeled garlic cloves to the jars and pack the tomatoes tightly to the very top. Bring water to a boil in a saucepan and pour into jars. Cover with lids, after 5 minutes drain the water back into the pan, add sugar and salt, bring to a boil. Add vinegar and pour marinade over tomatoes. Roll up jars with lids, turn upside down and cool, wrapped in a blanket.
Pickled Tomatoes "Fragrant"
Ingredients:
For one liter jar:
500-600 g tomatoes,
1 small onion
2 cloves of garlic
3-4 tablespoons of 5% vinegar,
3 black peppercorns,
3 peas of allspice,
3 cloves,
2-3 sprigs of dill,
basil and tarragon to taste
a pinch of dill seeds.
For the marinade (for 1 liter of water):
2 tablespoons of salt
1 tablespoon of sugar.
Cooking:
Add vinegar and spices to each jar. Lay out the tomatoes, distributing chopped greens and onion, cut into rings between the fruits. Pour water into a saucepan, add salt and sugar, mix and bring to a boil. Pour marinade over tomatoes and cover. Sterilize in boiling water for about 10 minutes. Water should reach the shoulders of the jars. After sterilization, screw the jars with lids, turn over, wrap and let cool.
Sweet pickled tomatoes with bell pepper
Ingredients:
For one 3 liter jar:
2 kg tomatoes,
1 bell pepper.
For marinade:
1.5-1.6 liters of water,
150 g sugar
60 g salt
2 tablespoons of 9% vinegar.
Cooking:
Fill sterilized jars with tomatoes, distributing bell peppers between them, de-seeded and cut into pieces. Boil water and pour tomatoes in jars with it, cover with lids and leave for a quarter of an hour. Drain the water into a saucepan, add salt and sugar, bring to a boil. Add vinegar and pour marinade into jars. Seal the jars tightly with lids, turn upside down and leave to cool, wrapped in a blanket.
Tomatoes marinated with honey and horseradish
Ingredients:
For three cans of 3 liters:
2 kg tomatoes,
180 g liquid honey
2 heads of garlic
60 ml 9% vinegar,
60 g salt
3 medium horseradish leaves
2 black currant leaves
3 sprigs of dill,
5-6 peas of allspice,
2-3 cloves,
3 liters of water.
Cooking:
Put washed horseradish leaves, currant leaves and dill greens on the bottom of the jars. Cut off the tops of the tomatoes (in the place of the stalk) and press the peeled garlic cloves into the pulp. Arrange tomatoes in jars. Pour water into a saucepan, add honey, salt and spices. Boil, stirring, add vinegar and pour the hot marinade into jars. Cover jars with lids and leave for 20 minutes. After that, pour the marinade into the pan, using a special lid with holes, and bring the liquid to a boil again. Pour the marinade over the tomatoes again, and after 20 minutes roll up the jars with lids. Turn the jars upside down, cover with a blanket and let cool.
Pickled tomatoes for the winter is a simple, but always beloved and always delicious snack that you want to eat again and again. Try to close at least a couple of jars of tomatoes and see for yourself. Good luck with your preparations!
The words "tomato" and "harvesting" for our compatriots are inseparable concepts.
Even a cursory glance at the stocks stored in the basement or on the balcony is enough to notice what an important place among them is given to tomatoes in the form of juice, adjika and other dressings.
Any hostess knows a lot of recipes. Let's focus on those that allow you to keep the taste of these amazing fruits longer.
The easiest way to harvest: how to freeze tomatoes
This is the simplest method that allows you to store tomatoes for a long time. From the "props" you will need a knife, a plank, a colander, a plate and bags in which stocks will be stored.
The work itself looks like this:
Important! Before slicing, the tomatoes collected for freezing are wiped dry.
This ingredient can be added directly to dishes, without prior defrosting.
Probably, it is unlikely that a hostess will be found who has not pickled tomatoes at least once. Such popularity is largely due to ease of preparation. 
Required Ingredients
In addition to tomatoes, for a 3-liter jar we need:
- peppercorns;
- greenery;
- Bay leaf;
- round white mustard (1/2 tsp);
- 2-3 large cloves of garlic;
- sugar (6 tablespoons);
- salt (2 tablespoons);
- apple cider vinegar 6% (20 ml).
First of all, the container and lid are treated with boiling water and dried. The next steps will be:
Did you know? In the homeland of the tomato, in South America, you can still see arrays of wild tomatoes, often annoying local farmers.
At the end, the lid is rolled up, and the jar is tightly wrapped in a blanket, where it will be until completely cooled.
Everything is simple, but in such a simple technology there is one point that causes frequent discussions. Speech drenched in brine. Usually this manipulation is skipped, and even with large volumes of tomatoes, it takes a lot of time. In addition, due to the presence of vinegar, there is no particular need for it. Those who still decide to master this technique, you need to act in this order:
If you have not encountered this method yet, it is recommended to try it on 1-2 containers. By comparing the taste of tomatoes processed in this way with the qualities of a regular twist, it is determined whether the procedure is needed in the future. Important! To give pickled tomatoes a more subtle taste during harvesting, a few washed leaves of grapes or currants are added to the jar. In this regard, the cherry leaf is also good.
In general, this part of the work is, as they say, "an amateur", although for many the taste of tomatoes that have undergone such processing seems more piquant.
In the cold of winter, we usually remember the summer with its warmth, holidays and, of course, the gifts of nature in the form of a harvest. This preparation is exactly such a gastronomic “hello” from a sultry pore. 
Required Ingredients
- Tomatoes - 1 kg;
- bell peppers, carrots and onions - 300 g each;
- garlic - 3 cloves;
- dill and parsley - 1 bunch each;
- sugar - 2 tbsp. l. with a slide;
- salt - 2 tbsp. l., but without a slide;
- vegetable oil - 70 ml;
- vinegar 9% - 2 tbsp. l.;
- red pepper - ¼ tsp
Step by step process with photo
It all starts with cutting the tomatoes into medium slices. Be sure to remove the hard stem. 
Then proceed to other procedures:
- Sweet peppers are cut into strips, and onions - into half rings.
- Garlic is crushed on a fine grater, and carrots on a coarse grater.
- Then the greens are cut, and the entire vegetable preparation is placed in a saucepan.
- It is covered with salt, sugar and red pepper, not forgetting about vegetable oil.
- After thoroughly mixing all the components, the container is set aside for 1 hour - this is enough for the vegetables to marinate.
- Then the salad must be brought to a boil, adding vinegar. In such a brine, the workpiece will be stewed for 2-3 minutes.
- After removing the container from the fire, the hot salad is laid out in sterile jars, which are immediately rolled up. At the time of cooling, they are turned over, put on a lid, and wrapped in a blanket.
Did you know? Tomatoes contain serotonin (also known as the hormone of happiness).
As you can see, there are no tricks, and the taste of such a salad will surely please many.
Well, where without adjika, beloved by almost everyone. For those who have not experienced its preparation, it often seems that this is a rather complicated process. In fact, everything is much simpler.
Grocery list
- Tomatoes - 5 kg.
- Sweet pepper (red and yellow) - 1.8 kg.
- Onion, garlic and hot pepper - 150 g each.
- Vegetable oil - 0.5 l.
- Salt to taste.
Cooking process
Even before processing, washed tomatoes should be cut into small pieces, and peppers - lengthwise, into two halves. Getting Started:
Important! Red pepper in the adjika recipe is increasingly being replaced with jalapeno (this is one of the chili varieties). But because of the very spicy taste, it is added in slightly smaller quantities.
The "sunset" obtained in this way will be an excellent dressing for first courses and a good side dish. It can be simpler by spreading adjika on a piece of bread. The taste is incomparable - a real summer treat in the middle of winter.
Another traditional recipe for tomato preparations is preservation of slices. Even such a simple product can please with its piquant taste. Let's find out how to achieve this effect.
Grocery list
For a liter jar you need to take:
- medium-sized "cream" tomatoes;
- 0.5 l of water;
- 50 g of sugar;
- 4 peppercorns;
- 2 bay leaves;
- 1 st. vegetable oil;
- by ½ st. l. salt and 9% vinegar;
- just a little mustard (literally on the tip of a knife).
Step by step process
Begin:
Did you know? The first tomatoes were brought to Europe by Columbus himself (it was in 1498). But these fruits were recognized as edible only two centuries later - the earliest written recipe with their participation is dated 1698.
It is easy to work with chopped slices, but they have a clear plus - such blanks retain their taste for longer.
Perhaps this is one of the most vivid memories of the summer and a great way to profitably process an impressive crop of tomatoes. The recipe below will help facilitate this procedure.
Required Ingredients
Specifically, in this case, only tomatoes are needed. There are no additives in the form of salt, vinegar or sugar.
Step by step cooking process
In general terms, the algorithm is familiar to everyone. Consider it again, paying attention to the nuances:
Tomatoes in any form are always a holiday on the table. Nature 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 the winter meal, tomatoes always remind you of summer. They are loved by everyone - both home and guests. And therefore, a rare housewife denies herself the pleasure in a season when there are a lot of vegetables, to cook something from tomatoes for the future.
At home, it is not difficult to make salted or pickled tomatoes, make excellent pasta or juice from them. And experienced housewives, for sure, 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 family and friends during the winter feast.
It is always very interesting to diversify traditional recipes with new approaches and solutions. For the original taste of honey salting, we need ripe tomatoes, parsley, fresh garlic and marinade. For him, 1 liter. water put 2 tbsp. tablespoons of salt and 1.5-2 tbsp. spoons of honey.
Tomatoes are washed and their stems are cut out. Garlic and parsley are finely chopped and with this mixture they begin a hole in the tomatoes, formed after the removal of the stalks. All the parts necessary for the marinade are combined and brought to a boil. Ready tomatoes are placed in sterilized jars and poured with boiled marinade. Then you should wait 10 minutes, carefully drain the marinade, boil it again and refill the jars. After that, blanks with tomatoes can be closed with lids.
The taste of tomatoes stuffed with garlic and herbs will appeal to lovers of spicy snacks. And the delicate taste and aroma of honey will make such a preparation a favorite at home for dinner.
Salted tomatoes with apples
Tomatoes are very convenient to preserve with other vegetables, fruits and berries. They go well with cucumbers, carrots, beets, gooseberries, plums and grapes. Well, and, of course, tomatoes and apples perfectly complement each other. Only apples for such pickling are better to choose more solid and sour in taste. You will also need a few cloves of garlic, fresh or dry dill sprigs, bay leaves, allspice, cloves and marinade. For him, take 1 tbsp. a spoonful of salt and sugar with a slide for every 1.25 liters of water. Apples for canning can be cut into pieces and core removed or left whole - at the discretion of the hostess.
At the bottom of the jars, all the spices are first laid, and then in layers - tomatoes and apples to the very top. For 5-10 minutes, the contents are poured with boiled water. Then it is drained and the jars are filled to the neck so that the contents overflow with boiled marinade. And immediately seal with lids. After that, 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 in the hands of the hostess there are many different vegetables at the same time. From them and green tomatoes you can cook a beautiful and tasty assorted salad for the winter. To do this, use sweet peppers, onions and carrots. You can also add sour apples. In addition, you will need garlic, coriander, bay leaf, allspice and peppercorns.
Coarsely cut vegetables for salad. Carrots - in circles, onions - in half rings, peppers - in strips. Then the tomatoes and chopped apples (so as not to darken) are mixed, salted and allowed to stand for 40 minutes. At this time, garlic, spices and herbs are placed at the bottom of the jars. After that, the rest of the chopped vegetables are added to the green tomatoes and apples, everything is mixed and the jars are filled with the vegetable mixture. At the same time, they need to be shaken slightly so that the vegetables in the jars are a little compacted. You should not specifically squeeze the vegetable mixture with a spoon or hands, otherwise the vegetables will lose their shape and there will be no room for the marinade.
Salt and sugar are added to boiled water (at the rate of 1.5 tablespoons with a slide per 1 liter) and 100 g of apple or ordinary vinegar. Pour hot marinade over jars of tomato salad to the very top and close them with lids.
Jellied tomatoes
By making preparations for the winter, you can get both canned vegetables and delicious jelly at the same time. To do 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. Parsley, bay leaf, peeled garlic cloves, coriander, allspice and peppercorns are placed at the bottom of the jars. If desired, you can also put currant leaves, cherries, horseradish and dill sprigs with umbrellas here. It all depends on the aroma that you want to give to canned foods. Tomatoes are placed on top of the greens in a jar, placing them cut-side down.
Swollen gelatin is introduced into hot water and allowed to boil. Add salt, sugar and vinegar there, stir and bring to a boil again. The resulting marinade with gelatin is filled with 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 tell you about another option for homemade tomatoes in jelly in her video.
Tomatoes in wine
Tomatoes acquire a completely unusual taste and color in wine filling. For this type of canning, not very large tomatoes of the "Cream" and "Black Prince" varieties are well suited.
To prepare a fragrant preparation, greens and spices are first placed on the bottom of the jar.
Wine pouring for tomatoes is prepared from a mixture of ordinary canning marinade and dry red wine in a ratio of one to one. The composition of the marinade is traditional: for 1 liter of water, 1.5 tablespoons of salt with a slide, 1.5 (or 2) tablespoons of sugar and 100 g of vinegar. The wine is poured into the boiled marinade and not boiled.
A jar of tomatoes, herbs and spices is poured with a mixture of wine and marinade, the jars with covered lids are kept in a saucepan with water at a temperature of + 90 ° C for 10-15 minutes (not boiling), and then they are corked with lids. In winter, when the tomatoes are eaten, the remaining wine filling can be used to stew meat or make a fragrant spicy sauce.
tomato sauce
This recipe, for sure, will appeal to everyone who likes the taste of tomatoes after cooking. To prepare the gravy, you will need 3 kg of ripe tomatoes, 1 kg of onions, 0.2 l 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. Vegetable oil is poured into the pan and the onions are stewed on it for about half an hour. Then tomatoes, sugar, salt and red pepper are added to the onion. Everything is thoroughly mixed and brought to a boil. If desired, you can interrupt with a blender. On low heat, the gravy is boiled for another 15 minutes, not forgetting 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. Hot gravy is laid out in 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 versatile. Such a sour additive will favorably shade the taste of meat and poultry. In addition, it is great for fish dishes, cereals, pasta and potatoes.
The Secrets of Canning Tomatoes
- For homemade preparations for the winter, it is best to use not overripe tomatoes with dense pulp. The skin of such fruits will not burst during canning.
- Whole fruits before filling with marinade must be pierced from the side of the stem with a toothpick or a pointed wooden stick. It will also prevent the skin from cracking.
- If we decide to preserve several cans, then we always need to know how much marinade will have to be prepared. How to determine how much marinade is required per jar? To do this, in a jar with already laid spices and tomatoes, you need to pour water to the top, and then drain it and measure the resulting volume. We multiply it by the number of cans and get the required amount of marinade. For a liter jar filled with fruits, you need 0.25-0.3 liters of liquid.
- Tomatoes are delicate vegetables. To keep their shape, elastic texture and, if possible, useful 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 in a dry version - in a preheated oven. Then the contents will need to be poured with boiling water for 5-10 minutes, and then, draining it, with boiled marinade. Or, pour boiled marinade over vegetables in a jar twice. This will be enough for sterilization before closing the jars with lids.
- It is good to add a lot of greens to a tomato - parsley, dill, mint, celery, horseradish leaves, cherries or apples. Each seasoning gives the homemade preparation a specific flavor. Oak leaves, for example, darken the color of the canned product and add a spicy flavor to the tomatoes. There is an opinion that a lot of greens in canned food is bad, because jars can “explode” from this. In fact, spoilage of canned food does not come 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, and on the tomatoes themselves, and on peppers or bay leaves that have been added inside.
- If you put whole cloves of garlic in a jar of tomatoes, the brine inside remains transparent. If you add chopped garlic, the brine becomes cloudy and there is a high chance that the canned food will deteriorate 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 will not be long before the tomato season ends, and with it the summer. But homemade blanks made for the future, on a frosty winter day, will be a wonderful reminder of the dacha, vacation and summer warmth. You just need to try a little!
1. Spicy tomatoes
- tomatoes;
- Bay leaf;
- hot red pepper
- garlic,
- dill, celery, cloves, peppercorns, mustard seeds, horseradish root.
pickle recipe
2. For 1.5 liters. water you need to add 2 tbsp. salt and 1 tbsp. sugar, add spices there (dill, cloves, peppercorns, mustard seeds and horseradish root). We boil the marinade.
3. At the bottom of the prepared (sterilized with boiling water) jars we put chopped greens of horseradish leaves, dill, celery and parsley, as well as red pepper, garlic, bay leaf.
4. Then we put the washed, peeled tomatoes there and pour the marinade, heated to a boil, cover with lids and put in a sterilization pan: half-liter and liter jars - for 10-15 minutes, 3-liter - for 20 minutes.
5. After sterilization, we cork the jars, turn them over and wrap them with a blanket for a couple of hours
2. Homemade marinated tomatoes with citric acid.
- tomatoes (preferably not large),
marinade (based on a 3-liter jar):
- 1.3 liters of water
- 30 g salt
- 120 g sugar
- 2 teaspoons of citric acid powder.
pickle recipe
1. Tomatoes selected for pickling are sorted by size, shape and color. It is important that they are of the same ripeness. Reds and greens should not be mixed either.
2. We lay out the tomatoes in washed jars, add greens (a little, only to give a light aroma, it is better for a change to add greens of the same type to different jars - dill in one, parsley in the other, celery in the third).
3. Fill with boiling water and cover with clean lids.
4. While the tomatoes are being sterilized, boil the brine from water, salt, sugar, citric acid. As soon as the brine boils, we drain the water from the jars, pour the brine, roll it up, then turn the jars over and wrap them with a blanket for a couple of hours.
The advantage of this recipe: instead of vinegar, citric acid is used - the tomatoes are dense, with a delicate taste, a slight aroma of greens, and not at all “poisonous”, as with vinegar.
3. Donetsk pickled tomatoes
Filling: for 1 liter of water - 60 g of sugar, 60 g of salt, garlic, hot and sweet pepper, bay leaf, 1 tablespoon of 9% vinegar.
Place prepared brown fruits in jars along with spices.
Pour boiling filling three times, holding for 10 minutes. Add vinegar for the last time and seal. 
4. Spicy tomatoes
How to pickle tomatoes
For a three-liter jar: 50 g of horseradish root, 2-3 garlic cloves, 1 tablespoon of dill seeds, 7 allspice peas, 5 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of 9% vinegar, 1-2 bay leaves .
Put brown tomatoes in a scalded three-liter jar with bay leaf, horseradish root shavings, peeled and chopped garlic, dill seeds, allspice. Pour in boiling water and cover. After half an hour, drain the water into a saucepan, put on high heat, add salt and sugar. Boil. Add vinegar to the jar of tomatoes and immediately pour the boiling filling up to the very edge.
Roll up the jar hermetically, wrap it in paper and in a blanket, turn it upside down and leave for a day.
5. Tomatoes with onions in jelly sterilized
Cut the tomatoes into quarters, slice the onion and cut into rings. Put in a three-liter jar, alternating tomatoes and onion rings.
Prepare marinade. For 5 three-liter jars you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 pieces of peppercorns, dill. Boil the marinade, strain it and pour into jars over the stacked tomatoes and onions. Then pour jelly into each jar.
Jelly: Add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly into jars. Sterilize jars for 10 minutes.
6. Sliced Tomatoes with Onions and Garlic
Red tomatoes, cut into circles, put in a jar, alternating with onion slices disassembled into rings.
Marinade: for 1 liter of water, 3 tablespoons of sugar, 1 tablespoon of salt, your favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled garlic cloves. Marinade boils for two minutes. We add 1 tbsp. a spoonful of 9% vinegar and immediately fill them with tomatoes and onions. Pickled tomatoes are ready the next day. But after 2 days they are even tastier. You can, after sterilizing for 10 minutes, make a blank for the winter.
7. Fruit and vegetable platter in marinade
It's even tastier. The basis of the recipe is "Tomatoes, sliced in circles, with onions and garlic." In a jar, in addition to chopped tomatoes, onions and garlic, we beautifully put any chopped vegetables (at your discretion), for example, multi-colored bell peppers, cauliflower, sorted into inflorescences. We also stack fruits cut into circles: plums, kiwi, cherries, grapes, raspberries and so on.
Marinade is the same. Aromas and flavors of vegetables and fruits are mixed and create an excellent bouquet. Tasty, fragrant, beautiful, festive.
8. Adjika
1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, hot capsicum - 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.
Scroll everything in a meat grinder, add finely chopped parsley. Stir and refrigerate for a day, stir several times to dissolve the salt, arrange in jars. It is better to store in the refrigerator. Can be added to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka gels, and adjika will turn out thick. It keeps very well.
how to cook adjika
9. Tomato-garlic seasoning
0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
Pass the tomatoes through a meat grinder along with garlic. Grate horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Divide into small jars. Store in a cool place.
10. Tomatoes in apple juice
Pour tomatoes with boiling apple juice (for 1 liter of juice, 1 tablespoon of salt). Do not add spices. Sterilize 7 minutes. Roll up. Store in a cool place.
11. Tomatoes with apples and spices
Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.
Marinade: in a 3-liter jar a glass of sugar, a tablespoon of salt, vinegar essence.
Arrange apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave to cool completely.
12. Tomatoes with cinnamon (can be stored even under nylon lids)
Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon of peppercorns, the same amount of cloves, a teaspoon of cinnamon (powder), two-thirds of a glass of salt, 3 cups of sugar. Boil the marinade, cook over low heat for 15 minutes. Cool, pour in 50 g of acetic acid, mix. Fill the jars with tomatoes mixed with garlic, dill, parsley and pour over the marinade.
13. Orange miracle
1.5 kg of red tomatoes, chopped;
Twist 1 kg of carrots in a meat grinder;
add to this 100 g of sugar;
1 tbsp salt;
1 glass of sunflower oil - simmer everything for 1.5 hours.
15 minutes before the end of cooking, add 100 g of crushed garlic and 1 tsp. ground black pepper. 5 minutes before the end of cooking 1 tbsp. vinegar. Remove from fire. When it cools down, put it in jars and roll up.
14. Recipe for cooking and preserving tomatoes stuffed with vegetables.
Ingredients:
1.6 kg of tomatoes, 200 g of onions, 250 g of carrots, 25 g of root and 10 g of parsley, 30-35 g of salt, 40-50 g of sugar, 1.5 tablespoons of 9% vinegar, 5-7 peas allspice, 2 bay leaves, vegetable oil.
Recipe:
1. Grate 600 g of mature tomatoes, remove the skin.
2. Boil the resulting mass until the foam disappears, add salt, sugar, allspice, bay leaves, vinegar and boil for another 7-10 minutes.
3. Cooking minced vegetables. Peel the parsley and carrots, finely chop and simmer until tender. Cut the peeled onion into rings and fry in vegetable oil until golden brown. Cut fresh, ripe, medium-sized tomatoes at the stalk and cut out the core with a teaspoon. Mix the stewed roots and fried onions with finely chopped parsley and heat to a temperature of about 70 ° C.
4. Fill the prepared tomatoes with hot minced meat, put them tightly in jars and pour over the previously prepared hot sauce.
5. Top with boiled (in a water bath) for 5-7 minutes and cooled to a temperature of 70 ° C vegetable oil (at the rate of 2 tablespoons of oil per 1 liter).
6. The jars should be filled so that there is still 2-2.5 cm left to the edges of the neck. Sterilize in boiling water: half-liter jars - 60 minutes, liter - 75 minutes.
7. Tighten the jars, turn the lid down and let it stand for a day.
15. Recipe for cooking and preserving tomatoes in their own juice.
Ingredients:
3 kg of mature small-fruited tomatoes, 2 kg of large mature tomatoes, 50 g of sugar, 80 g of salt.
canning recipe
1. Wash small-fruited tomatoes, chop in several places with a pointed stick and place them tightly in jars on their shoulders.
2. Cut large tomatoes and heat them in an enamel saucepan under the lid, without boiling.
3. Wipe the hot mass through a rare sieve, dissolve salt and sugar in it and pour the mass of tomatoes in jars so that the juice level is 2 cm below the edges of the jar.
4. Pasteurize at a temperature of 85 ° C (liter jars - 25-30 minutes) or sterilize in boiling water (8-9 minutes).
Use the filling to prepare a drink (you can dilute it with boiled water), and prepare a salad, sauce, soup from the fruits.
16. Tomatoes with mint
Ingredients: 5 kg of tomatoes, 60 g of dill, 25 g of horseradish leaves, 2-3 cloves of garlic, 25 g of parsley, 2 teaspoons of chopped mint leaves, 2 bay leaves, 1 teaspoon of hot red pepper, 3 black peppercorns.
Pouring: for 1 liter of water - 150-200 ml of table vinegar, 50 g of salt.
1. Select and wash red tomatoes, preferably the Lady Fingers variety.
2. Arrange in banks.
3. Wash and chop the greens, cut the red pepper into several narrow strips, garlic cloves into 3-4 pieces each.
4. Seasonings and spices put in jars on top of the tomatoes.
5. Fill with hot fill.
6. Sterilize: half-liter jars - 5 minutes, liter - 10-12 minutes. Roll up.
17. Tomatoes peeled in their own juice
Ingredients: 3 kg of mature small-fruited tomatoes, 2 kg of large mature tomatoes, 50 g of sugar, 80 g of salt.
1. Cut ripe but intact tomatoes and pass through a juicer.
2. Pour the juice into an enamel bowl, salt (for 1 liter of liquid - 1 tablespoon of salt) and bring to a boil.
3. Dip small fleshy tomatoes in a colander for 1-2 minutes in boiling water, quickly remove and immerse in cold water.
4. Peel chilled tomatoes with a sharp knife, place tightly in sterilized jars and pour boiling juice over.
5. Cover the jars with lids, put in a pot of hot water for sterilization.
6. When the water in the pan boils, take out the half-liter jars immediately and roll them up, keep the liter jars in boiling water for 4-5 minutes, the three-liter jars for 8-10 minutes and then roll them up.
18. Peeled tomatoes, canned in slices
Filling: for 1 liter of water - 20-40 g of sugar, 15-20 g of salt, 2-3 g of citric acid.
Only tomatoes with fleshy pulp are suitable for these canned food.
1. Dip the fruits for 1-2 minutes in boiling water, cool in cold water and remove the skin.
2. Peeled tomatoes cut into 2-4 parts, put in jars without compacting, and fill with boiling filling.
3. Pasteurize at a temperature of 90 ° C: half-liter jars - 30 minutes, liter and two-liter - 35-40 minutes. Roll up. Store in a cool place.
19. Peeled tomatoes, canned in slices, in their own juice
Pouring: for 1 liter of tomato juice - 10-30 g of sugar, 5-7 g of salt.
1. Put the prepared tomatoes in jars (see the previous recipe - Peeled tomatoes, canned slices).
2. Bring freshly prepared tomato juice to a boil, dissolve salt and sugar in it and pour into jars.
3. Pasteurize at a temperature of 90 ° C: half-liter jars - 30 minutes, liter and two-liter - 35-40 minutes.
4. Then roll up the jars, turn them upside down, cover with a blanket and leave to cool. After that, put it in a cold pantry, or any other dark, cool place for storage.
20. Tomatoes in applesauce
Ingredients: 5 kg tomatoes, 5 kg apples, 10 g ginger, 50 g sugar, 20 g salt.
1. Rinse sour apples, cut into slices, steam in a saucepan with a little water, rub through a sieve, add salt, sugar, ginger. 2. Rinse the tomatoes, chop them several times, put them in jars and pour over the cooked hot applesauce.
3. Pasteurize jars for 25-30 minutes at a temperature of 85-90 ° C, roll up the lids and store in a cool place.
21. Winter tomato salad (no salt)
1. Cut ripe but strong tomatoes into slices.
2. Arrange in sterilized liter jars, shaking lightly to firm the tomatoes (but not too tight).
3. Pour the juice remaining during cutting, cover with boiled metal lids and sterilize for 10 minutes from the moment of boiling over low heat.
4. Roll up and turn upside down until cool.
5. In winter, when serving, salt the salad, add onion, garlic, sour cream or vegetable oil. This salad can also be seasoned with soups.
22. Pickled tomatoes with beets,
For one serving you will need: tomatoes - 1.2 kg, small beets - 2 pieces, medium-sized carrots - 1 piece, garlic - 4 cloves, hot pepper - 1/3 pod, greens to taste - 3-4 sprigs. For the marinade: water - 1 liter, salt - 1 tbsp. l., sugar - 2 tbsp. l., vinegar essence - 1 tsp.
First you need to wash the tomatoes, on each fruit at the stem, make 2 punctures with a fork or a wooden skewer. Put the tomatoes in a bowl, pour boiling water and let stand for about 10 minutes, then drain the water. Wash greens. Without crushing, put together with hot pepper and peeled garlic cloves at the bottom of a sterilized jar.
Peel beets and carrots and cut into thin circles. Put tomatoes in a jar, alternating them with circles of beets and carrots. Boil 1 liter of water, add salt, sugar and vinegar essence. Pour the boiling solution into the tomatoes. Close the bank. When canned food has cooled, store in a dark, cool place.
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23. Stuffed tomatoes - an even more original snack-blank.
To prepare it, you need medium-sized ripe tomatoes. Minced meat can be made from various vegetables and herbs: carrots, onions, garlic, parsley, celery root. Stuffed tomatoes are poured with tomato juice and sterilized.
You can also stuff unripe green or brown tomatoes. For 4 kg of tomatoes, you will need 3 bunches of leaf celery and parsley, 2 pcs. large carrots, 1 head of garlic, 1 onion, 1 hot pepper and 6 tbsp. salt. Peel onions and carrots. Grate the carrots on a coarse grater, cut the onion into thin half rings. Wash the pepper and cut into thin rings. Peel the garlic and finely chop. Wash parsley and celery, dry and chop. Mix all the vegetables, add a little salt. Wash the tomatoes, make a deep cut on each, place the prepared filling in it. Place the fruits tightly in a tub or other dish. Boil water with salt and pour over the tomatoes. Leave at room temperature for 2-3 days. Tomatoes should change color to darker and become soft. Move to storage in a cool place.
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