What can be done from crushed tomatoes. What to make from a tomato

How to save tomatoes that have started to spoil. If you do not have time to sell the crop, and the fruits begin to rot, this is not a reason to throw them away. Soft tomatoes with cracked skin will be the basis for many dishes. We offer recipes for delicious appetizers and sauces from overripe tomatoes.

Sauce

In 10 minutes, you can make sauce for fish or pasta from rejected tomatoes. Grind a few tomatoes on a grater (the skin is thrown away). In the resulting gruel, add chopped garlic, parsley or basil / dill leaves + salt + pepper. It remains only to mix - it's ready. Serve with boiled pasta, fish, steak. Leftover sauce will keep in the refrigerator for a week.

sandwich paste

From overripe tomatoes, you can cook pasta, such as lecho, but without cooking. Cut the fruit in half, remove the veins with the stalk, salt and put on a baking sheet. Bake 30 minutes. After cooling, remove the skin, mash (with a fork or crush). Add salt, garlic paste + olive oil + any herbs (oregano, basil, cilantro, marjoram, parsley). Mix better in a blender. Spread the finished pasta on pita bread, croutons, bread - delicious!

tomato oil

We send the tomatoes to the oven (10 minutes), cool, remove the hard fibers. We load the butter, tomatoes, available herbs (thyme, dill, oregano, basil) + pepper + salt into the blender - beat. The resulting oil is used as you like: with pasta, rice, mashed potatoes, spread on sandwiches, toasts. Unused oil can be stored for up to 2 weeks in the refrigerator and up to six months in the freezer.

salad dressing

Pass half of the peeled fruit through a sieve. Add wine vinegar, mustard, salt, honey and whisk. Without turning off the blender, slowly pour in vegetable oil, preferably olive oil. The resulting dressing is ideal for salads, side dishes of vegetables and cereals. If you intend to keep the leftovers in the refrigerator, then leave it warm for 15 minutes before use. Then stir/whisk thoroughly.

Jam

Delicious vegetable "jam" from tomato. For jam, boil tomatoes until thickened. Add salt, sugar, lemon juice, flavors from coriander, cinnamon to chili. Cooking should be until the solidifying jelly-like mass.

Tomato soup

Fry several types of onions (leek, turnip, shallots), garlic in vegetable oil. Salt, pepper, add chopped tomatoes, pour broth or water. Boil for half an hour. Grind the slightly chilled soup with a blender.

Italian appetizer or bruschetta

Prepared quickly from overripe tomatoes. Remove defective parts from fruits, bake for 5-7 minutes. On toasted bread, grated with garlic or sprinkled with grated cheese, put baked tomatoes.

salsa

The main ingredient of classic salsa is chopped tomatoes. Therefore, it is quite possible to use damaged, rumpled fruits here. Take garlic, your favorite herbs, spices, onions, and tomatoes. Everything is finely cut, flavored with lemon juice or wine / apple cider vinegar. For spiciness, you can use chili peppers.

Gazpacho

A classic Spanish dish is hard to make, but with a batch of crushed tomatoes, you can "make a homemade version" of gazpacho (cold soup). Take 6 large tomatoes, one each: sweet pepper, fresh cucumber, red onion, two slices of stale bread and a couple of cloves of garlic. Everything is cut large, the bread breaks, everything is mixed in a bowl and covered. Let it sit for an hour or two. Then everything in a blender + wine vinegar + olive oil, then in the refrigerator. The soup is served chilled.

Tomato omelette or frittata

There is no clear recipe for the Italian omelet. The dish is considered convenient for improvisations. In any case, the main participant are tomatoes. Defective / overripe tomatoes are fried in vegetable oil in a pan. If desired, any available vegetables are added: sweet pepper, onion, cucumber. Ready ingredients are poured with egg mixture. Bring to readiness under the lid or in the oven.

Homemade ketchup

Made from overripe tomatoes. Cut 5-6 kg tomatoes + 2 onions. and cook for 40 minutes, then pass everything through a sieve. Again in the pan + half a glass of sugar + full st. a spoonful of salt + 2 tsp ground pepper + tsp mustard + a pinch of coriander. Boil until thick, at the end pour half a glass of 9% vinegar. Properly brewed ketchup becomes red-brown, the volume is reduced by a third. Pour into jars, roll up, wrap.

Freeze

Freeze the tomatoes with little effort for later use. Wash, remove rotted places, dry on a paper towel. Place in plastic wrap and freezer. After thawing, peel off the skin and use for any recipe. You can store until the next harvest.

You can cook a thousand and one dishes from tomatoes. Tomatoes are eaten fresh, they are boiled, fried, steamed, stuffed, squeezed, canned, eaten with salt and sugar, jams, pies and even desserts are prepared.

1. Enjoy a classic Italian salad: chopped onions, tomatoes and mozzarella cheese drizzled with olive oil and freshly ground pepper.

2. Combine onions, tomatoes, and chili peppers for a Mexican salsa. You can add anything to these three ingredients: from boiled beans and olives to fresh sweet peppers and any herbs and seasonings. Do not forget to chop everything and turn it into salsa sauce, which must be kept in the refrigerator for several hours before serving.

Other classic Mediterranean dishes and, - no one is indifferent to this deliciously simple meal.

4. Add tomatoes not only to salads, make English bacon sandwiches out of them. To make everything colorful, use yellow, green and purple tomatoes in addition to the red ones.

5. Try chopping tomatoes and celery in a juicer. In addition to excellent taste and aroma, you will get a cocktail super-saturated with vitamins - such drinks are made in the Mediterranean.

6. Special story - ratatouille, vegetable stew with tomatoes from Provence. Very diverse dishes and combinations, but, as a rule, vegetables from the nightshade family (tomatoes, eggplants, sweet peppers) are necessarily involved.

7. Dried tomatoes are very tasty. The principle of their preparation is simple. First, tomatoes, whole or half, are dried (in the oven at a temperature of 70-80 degrees for several hours). Then these tomatoes must be placed in jars and poured with layers of vegetable oil. You should get at least 3-4 layers separated by oil (but in general, of course, there are more of them). Don't forget to toss in a clove of garlic, a few rings of red chili, and your favorite herbs. Good oregano, basil. But I like rosemary more, it produces tomatoes with a slightly “pine” taste.

8. Not exactly cooking, but an important tip. Keeping tomatoes in the refrigerator is not worth it, they lose their taste and aroma there. Keep tomatoes picked from the garden or purchased at natural ambient temperature.

9. What seasonings are suitable for tomatoes? Garlic, parsley, basil, celery, thyme, rosemary. What products do they go with? With almost all vegetables, fish and meat, all grains.

10. Can you peel a tomato correctly? And do you know, by the way, that nutritionists recommend eating everything: both skin and seeds? It turns out that it contains the greatest amount of useful things for us. On the other hand, it is both tasteless and difficult to digest.

How to peel a tomato. A very little secret: peel the tomato from the tail and stem, cutting it out, and then “draw” a cross with sharp knives, as if dividing the tomato into 4 sectors. Now blanch it by dipping it in boiling water and immediately send it under very cold water. The tomato will peel instantly.

To remove seeds and cut into thin slices, a special round spoon and a knife for cutting tomatoes are used.

11. As you know, you can stuff tomatoes with anything. Evaluate, for example, tomatoes stuffed with lentils and octopus. But some people do the preparation for minced meat very creatively. And it's not difficult - a tomato basket:

12. Tomato can be used on a low-calorie diet. The energy value of a tomato is 18 calories per 100 grams or 0.88 g of protein, 0.20 g of fat and 3.92 g of carbohydrates.

13. And one more use of tomato: it helps very well with oily skin of the face - it cleanses, removes excess fat, whitens. Just lubricate your face every day with fresh tomato and wash off after a while.

The best tomato recipes for the winter, pamper yourself and your loved ones with amazing winter preparations!

Ingredients:
- 2 kg tomato cut into large pieces (in half)
- 4 things. bell peppers
- 2 heads of garlic
- greenery
Refueling:
- 100 g of vinegar
- 100 g grows. oils
- 100 g sugar
- 2 tablespoons salt.

Cooking:
1. Pepper, garlic (I added 2 pieces of hot pepper) twist in a meat grinder. Mix.
2. Cut greens.
3. Lay in layers in a 3-liter jar: tomatoes, then a mixture of vegetables, greens.
4. Close the jar with a lid and put it in the refrigerator upside down on the neck.
This is so that after 8 hours it will be ready to eat on top. Made in the evening, ready in the morning! And then you can keep it in the normal position. It tastes even better the next day!

Ingredient:
- 2 kg fresh tomatoes (ripe and firm)
- 1 red hot pepper
- 2 - 3 garlic cloves
- 1 bell pepper
- sweet pea pepper
- carnation
- sugar
- salt
- vinegar 9%

Cooking:
1. Place spices in clean jars, 3-5 peas of allspice, 3-5 cloves, 1 clove of garlic sliced, 1/4 bell pepper, cut into pieces and a small piece of hot pepper.
2. Wash and dry the tomatoes. Place tomatoes in jars.
3. Pour boiling water over and let stand for 20-30 minutes. Drain the water and add 4 tablespoons of sugar and 2 tablespoons of salt per 1 liter of marinade.
4. Boil and pour into jars. Add 2 tablespoons of vinegar per liter jar. Roll up cans and turn over.
5. Allow to cool at room temperature.

Ingredients:
- green unripe tomatoes, preferably large, fleshy.
- celery twigs
- garlic
- red hot pepper
Brine
- per 1 liter of cold water (from the tap)
- 70 g salt (coarse)

Cooking:
1. Cut the tomatoes in half lengthwise, but not completely.
2. If the garlic is large, then we cut each clove into several plates. Pepper mode on rings (I do it with scissors, very convenient). Celery twigs.
2. In each tomato we put several plates of garlic, 2-3 rings of pepper (depending on how much you like spicy, or if there are children in the house). We also stuff a branch of celery there, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (if neat, then without threads). Bazaar aesthetes stuff a red pepper in such a way that it looks out of the tomato with a red tongue (teasing) - like on a smiley face.
3. At the bottom of the pan, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then celery again, etc. Top layer of celery.
Dilute salt in water and pour tomatoes.
4. We put under oppression. A 3 liter jar takes about 1.5 liters of brine.
When the tomatoes stop bubbling, the brine becomes transparent, that’s it, the pickle is ready. If you use it right away, then you don’t need to do anything else. And if you want to save, then drain the brine, boil it and immediately pour the tomatoes in. You can close it with both a plastic lid and an iron lid.

Ingredients:
- 1 large zucchini
- 2-3 garlic cloves
- 5 small tomatoes
- half a bunch of dill and parsley
- frying oil
- mayonnaise
- flour

Cooking:
1. Take a large zucchini and cut into slices 0.5 cm thick.
2. Salt all the circles and mix, leave in a bowl for 5 minutes.
3. Heat the oil in a frying pan and fry each circle after dipping it on both sides in flour.
4. Put the fried zucchini on a dish and let cool.
5. When the zucchini has cooled, grease them with a mixture of mayonnaise and garlic.
6. Cut the tomatoes into circles and lay them on top of each zucchini.
7. On top of the tomatoes, also lightly grease with garlic mayonnaise.
8. Sprinkle with herbs on top and refrigerate for 30 minutes.

Ingredients:

3 kg tomato
- 3 heads of garlic - 1 tbsp. sugar - 0.5 tbsp. oils - 0.25 tbsp 9% vinegar - 1 tbsp salt

Cooking:
1. Pass the tomatoes through a meat grinder, cook for an hour until thickened. add salt, oil and sugar, garlic.
2. Cook for another 20 minutes.
3. Pour in vinegar, cook for 5 minutes, roll up.

Ingredients:
- tomatoes
- peppercorns
- Bay leaf
- onion
- dill greens
- garlic
- vegetable oil

Brine:
- 3 l. water
- 3 tbsp. l. salt
- 7 tbsp. l. Sahara
- 1 tbsp. 9% vinegar

Cooking:
1. First, choose tight red tomatoes.
2. Cut them in half.
3. At the bottom of the jar (I used liter ones), put chopped dill, 4 - 5 peppercorns, one small onion with rings, 2 chopped garlic cloves and 1 tbsp. l. vegetable oil.
4. Now lay the halves of the tomato cut down. As soon as the jar is full, pour the tomatoes with warm brine.
5. Then we put our jars on a stand in a pot of water and sterilize for 10 minutes from the moment of boiling.
6. Then we tightly cork the lids and, turning upside down, wrap them up until the morning.

Ingredients:
- 1.5 kg of sweet pepper
- 1.5 kg of ripe tomatoes
- 1/2 tbsp. spoons of salt
- 100 ml apple, grape or berry vinegar
- 100 g honey, 10 black peppercorns

Cooking:
1. Pepper clear of seeds and cut into slices.
2. Cut the tomatoes into slices.
3. Stir the vegetables, adding salt, honey and vinegar, and leave until the juice is released.
4. After that, put the dishes with vegetables on the fire, bring to a boil and boil for 10 minutes.
5. Then pour the boiling salad into sterilized jars, roll them up, turn them upside down and wrap them up.

Ingredients:
For a 2 liter jar:
- 2 kg of tomatoes,
- 1 large bunch of cilantro
- 1 head of garlic
- 1-1.5 tbsp. l salt
- 1/2 tsp red pepper

Cooking:
1. Grind the tomatoes in a blender along with the skin.
2. Boil to medium density, stirring constantly.
3. Separately grind all the seasonings, then combine everything, carefully move and roll into jars.

Ingredients:
- beans - one kilogram
- onion - two onions
- tomatoes - one kilogram
- coarse salt - three teaspoons
- ground black pepper - one teaspoon
- allspice, ground - half a teaspoon
- bay leaf - five pieces
- vinegar 70% - one teaspoon

Cooking:
1. To begin with, we will boil the beans until fully cooked in lightly salted water, after soaking it for a day.
2. Peel the onion from the husk, chop it as finely as possible and fry until a golden hue appears in vegetable oil.
3. Dip ripe, whole tomatoes for a few seconds in boiling water, then cool them down in cold water and carefully remove the skin.
4. Next, cut the peeled tomatoes into small pieces, place in a deep enamel bowl, add salt and boil until they turn into puree.
5. After that, add beans, fried onions, spices, chopped bay leaves to the boiled tomatoes and mix everything well. Let the mixture boil, and pour vinegar into it.
6. Remove the cooked beans from the heat and immediately pour into prepared, pasteurized glass jars. We cork.

Ingredients:
- young zucchini - 5 kg.,
- tomato juice - 2 liters,
- sugar - 2 cups,
- salt - 1 tbsp. spoon,
- vegetable oil - 200 ml.,
- vinegar 9% - 150 ml.,
- red ground pepper - 1 teaspoon with a slide,
- parsley - 1 bunch,
- garlic - 2 heads.

Cooking:
1. Wash the zucchini, cut off the tails and cut into circles, no more than 1 cm thick.
2. Put a couple of sprigs of parsley on the bottom of each jar. Lay the zucchini on top of the parsley.
3. Next, prepare the sauce for zucchini: pour tomato juice into the pan. If you do not have tomato juice, you can take tomato paste (0.5 kg.) Diluted with water (1.5 liters). Add sugar, salt, vegetable oil, vinegar, garlic and pepper. This year, I didn’t have pepper at hand, and there was one jar of adjika left from last year’s harvest. I added 1 cup of adjika to the resulting mass, put it on medium heat and boiled for 10 minutes.
4. Pour hot tomato sauce into jars of zucchini. Cover and sterilize for 25 minutes, from the moment the water boils in the pan.
5. Then roll up hot jars with zucchini in tomato sauce with lids, turn over and wrap with a towel. Leave the jars to cool completely.

Ingredients:
- Tomatoes - 1kg.
- Apples - 3 pcs.
- Carrots - 2 pcs.
- Salt - 1 teaspoon.
- Sugar - 1 tbsp.
- Vinegar - 2 tbsp.
- Pepper, garlic - to taste.

Cooking:
1. Tomatoes, carrots, peeled apples, grind everything in a meat grinder, add salt, sugar, vinegar, put on fire.
2. 20 minutes after boiling, add crushed garlic and pepper, mix.
3. Arrange everything in jars and sterilize them in a saucepan with water, after putting a towel on the bottom.
4. Tighten the jars with a lid and put upside down for 12 hours.
5. Ready sauce can be stored in a dark, cool place.

Ingredients:
- 3 kg tomato
- 250 g horseradish
- Garlic 200 g
- Salt 3 tbsp or to taste
- Sugar 1 tbsp or to taste

Cooking:
1. Clean horseradish and soak for 30 minutes in clean water.
2. Cut and scroll either in a meat grinder or in a blender (with a knife attachment) or in a processor.
3. Wash the tomatoes, chop and scroll along with the garlic.
4. Mix all the ingredients, add salt, sugar to taste, mix.
5. Arrange the seasoning in sterile jars, close with lids and store in the refrigerator.
Marina Sazonova's recipe.

Ingredients:
- tomatoes
For filling:
- water - 1 l
- sugar - 70 grams
- salt - 40 grams
- vinegar - one teaspoon
- gelatin - 30 grams
- peppercorns to taste
- bay leaves to taste

Cooking:
1. Soak gelatin in cold boiled water until it swells.
2. Next, heat in a water bath or in a microwave until the gelatin is completely dissolved.
3. Process.
4. Cut the tomatoes and put them in prepared jars.
5. Put sugar, salt into the water, bring to a boil, add vinegar, prepared gelatin, chopped carrots, spices and boil for 3 minutes.
6. Pour hot brine into jars with tomatoes and sterilize.
7. Next, roll up the banks and cool.

Ingredients:
- cucumbers - 1.5 kilograms
- tomato juice - 1.5 l
- garlic - 5-6 cloves
- tarragon - 10 grams
- dill (umbrellas) - 50 grams
- salt - three tablespoons

Cooking:
1. Boil tomato juice and cool.
2. Dissolve the salt in it, add the garlic, herbs and fill the cucumbers in the jars.
3. Close the lids and store in a cool place.

Ingredients:
- 3 kg tomato;
- 2 kg eggplant;
- 200 g of vegetable oil;
- 200 g of sugar;
- 100-150 g of vinegar 9%;
- 2 pods of hot pepper;
- 2 heads of garlic;
- 2 tablespoons of salt;

Cooking:
1. Pass the tomatoes and peppers through a meat grinder, add salt and cook for 15 minutes.
2. Cut the eggplant into medium cubes. Not in slices like in "Spark", not in straws, but in bars.
3. If you like, you can peel the eggplant, I like to leave it like that.
4. Add the chopped eggplants to the tomatoes and peppers, we also add sunflower oil, sugar and vinegar there.
5. Cook all 40 minutes, at the end of cooking add squeezed garlic to the eggplant.
6. Pour the mass into sterilized jars and roll up.
7. Turn the jars upside down and wrap them in a warm blanket for 1-2 days.

Bon appetit!

If there is any justice in the world, then it must be sought in summer - a short but the best time of the year, when nature fully rewards people for waiting and patience during dank autumn, cold winter and treacherous spring. There are so many gifts that summer brings that I would like not to receive them all at once, but spread them out over the whole year, and tomatoes are one of the main summer gifts. Seasonal, ground, ripe, sweet, fragrant, in a word, real summer tomatoes are one of the best products that can ever get on your table. It is not surprising that the Europeans who first encountered this miracle dubbed the tomato the “golden apple”, although, as we know, the color of the tomato is completely different.

Is it worth remembering tomato recipes at this time of the year, if the most delicious tomato is obtained on its own, except to add quite a bit - a couple of drops of fragrant, a couple of basil leaves, a pinch of salt, a little freshly ground pepper? .. I think it’s worth it, because even the most delicious tomatoes “without anything” will quickly get bored, and the recipes for tomato dishes that I have collected in this article - almost all simple and easy, as befits summer recipes - will allow you to prolong the pleasure and how Celebrate real tomato season.

This is a simple Italian appetizer, which is a slice of bread, grilled and seasoned with salt, pepper, garlic and olive oil, with some filling or, as they say, topping. But here we are talking about the perfect recipe for bruschetta - a wonderful, fresh, flavorful bruschetta with tomatoes that you can eat every day and never get tired of. Why is this bruschetta with tomatoes perfect, you ask? No magic, only high-quality seasonal products, and a few nuances that are worth dwelling on in a little more detail.

Recipes that are so effective in terms of the ratio of effort expended and the final result should be valued and recorded in a special book. Judge for yourself: this one, which doesn't even require a sauce, will be on the table in 15 minutes after you put a pot of water on the stove, but the ingenious combination of small cherry tomatoes, basil, olive oil and other simple but very tasty ingredients will make it the decoration of any dinner. It doesn’t matter what your plan is, an ordinary evening of an ordinary working day or an attempt to splurge by masterfully preparing a small masterpiece in a few minutes - this recipe will do everything for you, and pasta with cherry and basil will be remembered for a long time.

The best fish soup in the world must be cooked with tomatoes: this axiom has been proven many times, and from frequent repetition it only becomes brighter. Well, fennel appeared here for a different reason: this vegetable, which is not yet the most familiar to us, combines anise spirit, fresh taste and fragrant greens, which are ideally combined with fish. Try it, you won't regret it. As for saffron, it shows itself exclusively from the best side in fish soups, but if you couldn’t find it, don’t let that stop you. And although this soup is delicious at any time of the year, in the summer you should definitely cook it with fresh tomatoes.

The last month of the gardening season is the main harvest time. In August, it is time to harvest onions, early varieties of potatoes and tomatoes. Tomatoes are cut from the bushes and left to ripen indoors. From red, ripened tomatoes subsequently make preparations for the winter. Canning is one of the most popular ways to preserve your favorite vegetables.

For canning, only whole and strong tomatoes are selected. Wrinkled and beaten vegetables are not suitable for such preparations. You can always throw them away, but if you think about it, you can find other uses for them. Even from spoiled tomatoes, you can cook a lot of everything. Here are 10 of our favorite ways to save tomatoes.

- Tomato sauce -

Mashed tomatoes may not be suitable for pickling, but they will do for tomato sauce. Tomatoes should be scalded for about a minute in boiling water, peeled and chopped. The finished mass of chopped tomatoes is simmered over low heat for about an hour, after which seasonings are added to taste. A little bit of garlic, anchovies, capers and crushed red peppers and you get the sauce for pasta alla putanesca, the addition of butter and onions will make a Marcella Hazan-style sauce.

- Tomato seasoning -

Take the beaten tomatoes, sauté them traditionally or sauté over high heat, then add a little olive oil, red wine vinegar, minced garlic, salt, pepper, a pinch of sugar, maybe a little Dijon mustard. Mix everything well and you get a versatile seasoning that is great as a dressing for salads and as a seasoning for steak. The finished mixture can be stored in the refrigerator for a week.

- Jam -

Jam can be made not only from berries and fruits, and tomatoes are just one of those vegetables that make delicious jam. For its preparation, tomatoes are simmered over low heat with sugar, salt, lemon juice and any aromatic spices to taste - from cinnamon to chili and coriander. Cook until the mixture begins to solidify and turn into a jelly-like mass.

- Bruschetta -

The classic Italian appetizer bruschetta is a rather unpretentious dish. It is easy to prepare, and you can use any ingredients as a filling. Including spoiled tomatoes. It is enough to cut off the defective parts and bake the tomatoes in the oven for a few minutes. You should also do with slices of bread, supplemented, for example, with cheese. When they are browned, you can spread the tomatoes on top of the bruschetta.

- Tomato soup -

Finely chop the onion, garlic, shallot, leek and fry them in a large saucepan in olive oil until soft. Add your favorite spices, salt and pepper. Now you can spread the chopped tomatoes, and pour them with a glass or two of water or broth. Cook over low heat until desired consistency; it will take 20 to 30 minutes. The finished soup must be seasoned again with salt and pepper. The last step is to cool the soup slightly and blend it in a blender.

- Salsa -

The most classic salsa is usually made on the basis of tomatoes. They are added in chopped form, so you can use mashed and damaged vegetables. Chopped tomatoes are mixed with chopped onion, garlic, herbs and spices. The mixture is seasoned with wine vinegar or lemon juice and added to taste with hot pepper.

- Gazpacho -

With a batch of mashed tomatoes, you can hardly count on Michelin-starred gazpacho, but its homemade version is fine. To make it, you will need about 6 cups of chopped tomatoes, a cucumber, a bell pepper, a red onion, a couple of garlic cloves, and two thick slices of stale bread. Coarsely chop everything, mix with 2 teaspoons of salt, cover the bowl and let the vegetables stand for at least 30 minutes, but a couple of hours is better. Transfer the mass to a blender and grind. Add olive oil, sherry or red wine vinegar. Chill the soup in the refrigerator before serving.

- Pantumaka -

Damaged tomatoes are great for making another Spanish dish - pantumac. It is bread with tomato. A slice of bread is pre-fried, then rubbed with garlic and half a tomato. The bread is then drizzled with olive oil and sprinkled with salt.

- Tomato frittata -

The Italian omelette is convenient because it does not have a clear recipe, and you can cook it with completely different fillings. Beaten tomatoes are also suitable for its preparation. Tomatoes and other vegetables must be quickly fried in a pan and pour over the egg mixture. When the omelet is a little seized, it should be sent to the oven and baked until cooked.

- Bloody Mary -

This popular cocktail is made with vodka, lemon juice, spices and tomato juice. The last ingredient can be replaced with a home-made tomato mixture. You can make it by stewing tomatoes, onions, garlic and herbs seasoned with salt and pepper with water at your discretion. When the mixture becomes quite soft and cools, it is transferred to a glass and horseradish, Worcestershire sauce, celery salt, hot sauce, lemon and vodka are added to it. It remains only to mix well - the cocktail is ready to drink.