What can be done with tomatoes on. What to do with overripe tomatoes

WHAT CAN YOU DO WITH BEATENED TOMATOES From red, ripe tomatoes, they 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 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, shallots, leeks 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 quite. 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. - Pantumaca - Damaged tomatoes are perfect for another Spanish dish - pantumaca. 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 - 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.

10 Foods That Freeze Doesn't Harm at All Stocking food is practical and rational, and a refrigerator and cupboards clogged with provisions do not have to tell everyone that you are preparing for a blockade. A typical everyday situation for many is to meet on the shelf a favorite, but such a rare product, for example, cheese. What do we regret in such moments? Most likely, about the impossibility of taking more than one piece, because milk and its derivatives do not live long, and it is not clear where to store them. But it's time to do justice to the freezer, where we habitually keep only meat and semi-finished products. It turned out that a lot of products can survive deep freezing without sacrificing quality, so we can theoretically have seasonal dishes on the table all year round. In general, it's time to break traditions and destroy stereotypes: push containers and frozen chickens around the corners and put there what you did not dare to put before. Cheese Hard cheeses can be stored in the freezer for up to 6 months. Before freezing a whole piece in its original packaging, it should be wrapped in plastic wrap or a piece of cooking foil. To put a cheese plate on the table as an appetizer at an upcoming party, without worrying that the serving is again left for the last minute, cut the cheese in advance, put it in a container along with a teaspoon of flour or cornstarch so that the slices do not stick together, and calmly send it to freezer. Before freezing grated cheese, it must first be packaged in freezer bags. Milk It's easy to forget about a carton of unfinished milk, which it won't forgive you for. To avoid pouring tainted food down the sink, empty any leftover food into a plastic bottle or container, as the walls of a glass bottle may not be able to withstand the pressure of expanding frozen liquid. But if you only have glass containers on hand, leave some free space in it. Marinated Meat BBQ Departure may be rescheduled due to bad bad weather. What to do with meat? Put in a freezer bag, pour in the marinade and remove the freezer, calmly waiting for better days. Bread A note to anyone who has a habit of hoarding leftover bread: take preventive measures and simply freeze them. Cut the loaf into portions, put in a bag and put in reserve in the freezer. Defrosting in the oven or at room temperature is the recommended option. Conversely, it is not recommended to do this in the microwave - this way the bread quickly becomes stale. Flour In flour, languishing for a long time in a dry and warm cabinet, life can eventually arise in the form of bread grinders, flour eaters, weevils and other representatives of the insect kingdom. This won't happen in the freezer. A paper bag will allow air and moisture to pass through, and therefore, a plastic container is needed for storage. Pour flour into it, put it in the refrigerator for two days, and then in the freezer. Greens Greens not eaten in time run the risk of withering in our own refrigerator. Putting it in a glass of water will be a temporary measure, and when dried, the primary taste is not always preserved. Preserve your harvest for several months by slicing and freezing the greens first on a baking sheet, covering with a sheet of baking paper, and then transferring it to a vacuum bag. Rice Agree that rice takes time to cook. To save it, rice can be boiled for future use and the excess can be frozen, first spread out in portions on cooking paper, and then in freezer bags or containers. Eggs Freezing eggs in the shell is not an option: the walls of the shell will burst from the expansion of the liquid. You can save eggs for up to a year if you break them into a bowl, pour them into a plastic container or even an ice mold and send them to the freezer. We have known about freezing raw dough for a long time, but pies, muffins and cookies could be overlooked. True, the shelf life will be much more modest than that of other products: only 24 hours are allotted for a pie or cake in the freezer, but due to high humidity, it will acquire additional softness and a bright creamy taste. Cookies wrapped in foil and placed in a vacuum container will remain usable for a month, and cakes for three. Vegetables and fruits These are the two most common food groups that can be frozen. Apples, kiwis, pears, bananas, apricots perfectly tolerate low temperatures, which will delight lovers of fruit desserts and smoothies. You can do this by cutting them into pieces or leaving them whole, although in the case of bananas the second option is preferable - not everyone will like to deal with slices slipping out of their fingers. If you freeze vegetables and fruits in pieces, then first lay them out on baking paper and put them in the freezer, and only then move them to a freezer bag.

Culinary community Li.Ru -

Pickled tomatoes are a delicious, traditional Russian appetizer that goes well with a variety of hot dishes and drinks. I tell you how to pickle tomatoes at home.

If you do not know how to preserve sweet tomatoes, then this simple recipe is just for you. It turns out amazingly tasty tomatoes: not for everyone, of course, but very many people like it :)

Fried tomatoes are one of my favorite snacks for both everyday and festive tables. Prepared in two counts, but it turns out very tasty and beautiful.

Dried tomatoes are one of the most delicious snacks I have ever tried. They can not only be served as a snack, but also used in the preparation of a wide variety of dishes.

Stuffed tomatoes are a very effective, easy-to-prepare and tasty appetizer that will decorate absolutely any table. The recipe is universal, the ingredients can be anything, it turns out great!

Tomatoes stuffed with cottage cheese are a very easy to prepare, tasty and healthy snack. As practice shows, even children who are indifferent to cottage cheese and tomatoes separately like the appetizer.

Armenian tomatoes - the recipe for this dish captivates with its simplicity and a minimum amount of ingredients. The dish is perfect for a feast and is very easy to prepare. Shall we start?

Baked tomatoes are a light and very tasty Italian appetizer. There is nothing difficult in preparing this dish. But baked tomatoes cannot but delight guests and family!

Sweet pickled tomatoes are prepared very simply, this is a great winter snack. Vinegar can be added to taste, thus adjusting how sweet the tomatoes will be.

Tomatoes in their own juice are not only a good appetizer, but also a great base for soups and sauces. And if there are also tomatoes from your garden, then they have no price! I offer you my simple recipe!

Garlic marinated tomatoes are one of my signature tomato preparations. They are prepared simply, no more difficult than other preparations, but they turn out very tasty, spicy, fragrant. I recommend!

Pickled tomatoes in 30 minutes is a beautiful, spicy and very tasty snack that I recommend you cook. It is better to use ripe tomatoes of a small size. You'll like it!

Korean-style tomatoes are a wonderful savory snack for the festive table. Good for vodka and meat dishes. These tomatoes will be ready in eight hours, and they must be stored in the refrigerator.

Georgian tomatoes are relevant on any table, be it a holiday or weekdays. Surprise your friends and loved ones with this simple and insanely delicious snack!

I serve quick pickled tomatoes as a salad. Tomatoes cook very quickly and are quickly eaten. We can say that they are fast in every way. They can be done both in winter and summer.

Oven-dried tomatoes are a great way to preserve tomatoes, especially popular in Italy. It turns out a very tasty vegetable delicacy with a universal culinary application.

Tomatoes stuffed with minced meat are a wonderful hot dish that can be served without a side dish. Looks great, everyone loves it, easy to prepare. Any meat can be used, tomatoes are large.

Jewish tomatoes are a super snack! For the dish, tomatoes of various sizes are suitable, from which you can make a funny and original composition. This is a quick and easy but delicious appetizer.

I propose to learn how to cook tomatoes in a slow cooker the way the Italians do. It turns out a great economical snack for a buffet table, or a gourmet dish for a special dinner. I recommend:)

Now is the season of vegetables, and many are beginning to think about how to preserve tomatoes growing in the garden. I recommend that lovers of interesting recipes learn how to cook tomatoes in tomato juice :)

Tomatoes stuffed with herbs and garlic are a wonderful appetizer that can complement a dinner dish and decorate a festive table. It is prepared simply and quickly, and it turns out very tasty.

Pickled green tomatoes have a sour taste and are great with meat dishes and salads. Preparing the marinade is easy. Green tomatoes stay firm and look great!

The recipe for cooking Kuban tomatoes is very simple, although pickling continues for a day. But in the end - an economical, tasty and original snack for all occasions! :)

Lightly salted tomatoes are a delicious appetizer for any table. Such tomatoes have the right to decorate any dish. You will definitely like the taste of lightly salted tomatoes according to this recipe!

I think you will like a simple recipe for tomatoes with minced meat in the oven - a universal thing both on the festive table and on a delicious family dinner. A quick and tasty meal!

The quickest and easiest way to prepare pickled tomatoes is to cold pickle them. In a month you will be able to enjoy them! You can salt both red and green (yellow, brown) tomatoes.

A very simple recipe for spicy lightly salted tomatoes. A minimum of effort - and very tasty salted tomatoes with garlic are ready;) A wonderful snack, familiar to a Russian person.

The recipe for cooking tomatoes in Provencal will come in handy if you want to cook something special for dinner, but at the same time do not give all your salary for one gourmet dinner. Delicious and fast!

Tomatoes stuffed with chicken fillet and vegetables are a very colorful, appetizing looking, hearty and tasty appetizer that will not get lost even on a rich festive table.

Tomatoes with sour cream at home for me personally occupy a top place among salads. Judge for yourself - easy, fast, fragrant, and even the juice from it can be used as a sauce for side dishes!

I love pickled cherry tomatoes for a convenient size. If you take tomatoes of different colors, you will get beauty. If you haven't tried making pickled cherry tomatoes yourself, try it!

You have to try making Shopska Tomatoes at home and I'm sure you'll love it! After all, this is a great snack for all occasions - fast, tasty, spicy and satisfying, I recommend it!

Pickled tomatoes with onions are an excellent men's snack, onions and tomatoes for a festive event with vodka complement each other well. Under the potatoes in winter - that's it.

A wonderful snack for the festive and dinner table - tomatoes in the microwave. Prepare very quickly. With butter and spices.

In the harvest year for tomatoes, I decided to dry them. I love tomatoes in any form and I can eat them all the time! I was digging on the Internet and found several recipes for dried tomatoes. Tried it, liked it. I share!

I offer a simple recipe for pickled tomatoes, the taste of which will delight lovers of sweet and sour dishes. I suggest using small tomatoes; they are beautiful on a plate!

The recipe for cooking tomatoes with mayonnaise and cheese - there is nothing easier! Even a child can really cope with such an appetizer, but this does not stop her from being loved by many. Simple but delicious!

The recipe for cooking tomatoes under a fur coat will appeal to all lovers of simple and hearty salads. They are good both for a festive table and as an addition to any side dish at a family dinner. Try it!

Instant pickled tomatoes are made so that you can eat them the next day. I make them on the eve of the feast, in the summer at the dacha they go great with barbecue! Let's try?)

For some, green tomatoes are disgusting, but for some, a real delicacy. I belong to the second category - since childhood I adore them, especially in pickled form. Read how to ferment green tomatoes!

You won’t surprise anyone with canned ripe tomatoes, but their green ones can make a splash! The taste of canned green tomatoes is unique. And making them is easy!

Spanish tapa recipe - tuna stuffed tomatoes seasoned with tomato, garlic and celery sauce.

The recipe for cooking tomatoes in Czech, although it takes time, but it remains very simple. Try to pickle tomatoes in this way, and in the winter to please guests and loved ones with a new snack!

Beetroot with tomatoes prepared according to this recipe can be served both as a side dish and as an appetizer. Both cold and hot. A very tasty thing, especially if you add good spices.

Salting tomatoes in a barrel is a simple matter! The main thing is to choose the right dishes. If there is no barrel, then find an enameled or stainless steel bucket. So, roll up your sleeves and go!

Few people cook pickled tomatoes with apples, so much the better - you can surprise your guests :) Take round, hard tomatoes, and Antonov apples are best. Sharing an easy recipe!

Fresh salad of tomatoes, not thermally processed (raw salad) is a real bouquet of vitamins. Why fry or bake tomatoes - because they are very tasty and raw.

Your attention - a classic recipe for chops with tomatoes. The chops are tender, satisfying and juicy - this is thanks to the tomatoes. Never burn. Great recipe!

The recipe for cooking tomatoes with egg and cheese will come in handy if you are looking for an economical and light snack for the festive table. A minimum of effort and ingredients, and a very tasty favorite snack of all is ready.

What to do with a lot of tomatoes? Or maybe you want something very salty? You can also make quick-cooking salted tomatoes. In just a day! Get your tomatoes ready and let's get started!

The recipe for stewed tomatoes with onions will appeal to all lovers of healthy but tasty food. A low-calorie vitamin dinner, breakfast or lunch is what you need in the summer. Simple, fast, no hassle!

Try this classic Italian dried tomato recipe and I'm sure you'll make them again and again! They are stored for a long time, have an interesting taste, and are combined with all dishes! Original.

Tomato and bean salad is an easy-to-make summer salad that combines the freshness of ingredients with satiety and calorie content. It is easily digested, but saturates for half a day ahead.

A simple tomato and ham recipe for me personally occupies a top place among quick snacks. Hearty, fragrant and very appetizing, ready in minutes. In short, a great snack option.

I advise you to learn how to cook sun-dried tomatoes in the microwave, because this is an inexpensive, original and versatile snack for both the holiday and the usual dinner. Delicious, simple and inexpensive.

Cooking adjika from tomatoes is very simple. This appetizer will delight lovers of spicy. According to the classic recipe, adjika is prepared without tomatoes, but we are breaking traditions and will prepare our own version!

Baked cherry tomatoes can be a side dish or an appetizer. Delicious and fragrant baked cherry tomatoes will look great on the festive table.

No matter how good the summer is, all the same, all the tomatoes do not have time to grow and ripen. Therefore, they need to be saved, that is, preserved. Georgian green tomatoes - a great recipe!

Tomatoes with cheese and garlic - an appetizer that everyone in my family loves, young and old. The recipe for tomatoes with cheese and garlic is very simple, even a child can do it, but the appetizer turns out to be chic!

Baked tomatoes with cheese are prepared only from fresh and fragrant tomatoes. And there are a million of them at the end of summer! Big, small, yellow, brown and, of course, red! Served with bread or crackers.

For those who want a light snack, without meat, with only vegetables, I suggest a tomato sandwich. Melted cheese and tomato are its ingredients. Let's start cooking.

Even relatives don’t take another basket of tomatoes (they would only take them in the form of a rolled up jar), tomatoes are delicious (and they won’t be in winter!), But I don’t feel like eating with cucumbers and sour cream ... We know what to do! We share very simple recipes for delicious dishes with tomatoes, including for the winter.

Super-simple and mega delicious tomato salad with incredible dressing in 5 minutes!

For him, undoubtedly, tomatoes are needed: large, small, cherry, yellow, robin or bull's heart. Use different varieties of tomatoes and cut them in different ways: slices, quarters, halves and circles. Place in a tall bowl, season with salt on top, then shake to let the tomatoes bounce slightly (like frying pancakes). Add a couple of tablespoons of olive oil and lemon juice, shake again. Lay out on a large serving plate. Drip balsamic (if available). Sprinkle with fresh basil leaves or oregano (you can use dried ones). We advise the most daring to finely chop and add chili. Ready!

Homemade ketchup with plums

For this ketchup, sweet ripe plums are suitable (no cherry plum, it is sour!). The sauce is thick, easy to prepare, and can be stored for a whole year. Homemade ketchup can be used in the same way as regular ketchup, in addition, it is good in stews, with pasta, in soups (for example, with rice), and also as a component of other sauces.

You will need (yield - 800 g):

• 2 kg of tomatoes;
• 800 g plums;
• 2 medium onions;
• 100 g of sugar;
• 1 st. l. salt;
• 1 tsp oregano;
• 30 ml 9 percent vinegar;
• 3 cloves of garlic;
• 1/2 tsp ground black pepper.

Rinse plums and tomatoes. Pass the tomatoes through a juicer, this will get rid of the skin and seeds. Another way is to strain the boiled juice through a sieve.

Grind pitted plums, as well as peeled and quartered onions in a blender. Add the plum-onion mass to the tomato juice in a saucepan and cook uncovered over medium heat for one hour, stirring occasionally. The mass will decrease by a third. Add passed through a press or finely chopped garlic, salt, sugar, vinegar, pepper, oregano, cook for another 15 minutes.

Pour the finished ketchup into sterilized jars and tighten with sterile lids. Turn over for a day, then put in a dark, cool place. Store open ketchup only in the refrigerator!

homemade tomato juice

Tomato juice according to this recipe is prepared as easy as shelling pears! You need tomatoes, sugar and salt. All to taste.

My tomatoes and pass through a juicer. Or remove the skin and pierce with a blender. The peel is easily removed if the tomatoes are dipped in boiling water for 20 seconds, after making a cross-shaped incision on the stem. Pour the juice into the pan, bring to a boil, remove the foam. Cook for a few minutes and remove from heat. Add salt, then sugar to taste (try!). Mix and pour into sterile jars, twist with clean lids. Turn over and wrap with a blanket. After 12 hours, put in a dark cool place. We drink in winter and praise ourselves and such a summer rich in harvest!

Gazpacho on a hot day is just a salvation! And soup, and vitamins, and cook in 10 minutes. For this Spanish soup, the vegetables must be chilled. Or after cooking, cool the soup itself. You do not need to cook anything, crackers can be bought at the store. So, grind some of the vegetables in a blender, finely chop some and add to the liquid mass. Go!

Ingredients for classic gazpacho:

• 8 tomatoes;
• 2 bell peppers;
• 2 cloves of garlic;
• 2 cucumbers;
• bulb;
• ready-made crackers or a couple of slices of white stale bread;
• a couple of tablespoons of olive oil;
• salt to taste;
• 2 tbsp. tablespoons of lemon juice (can be replaced with a spoonful of table vinegar 6 percent).

Wash vegetables. Leave the cucumbers for serving. They will need to be cut into small cubes. Cut half of the bread (if you use it not in crackers) into cubes and fry in a hot dry frying pan, after cutting off the crusts. All other vegetables (peel the onion and garlic), put the rest of the bread, salt and lemon juice into a blender bowl and beat. Taste, add, if necessary, salt, lemon juice, black pepper. Pour the soup into bowls, add croutons, drip olive oil. Garnish with a sprig of basil.

Fried pies with tomatoes and cheese

Popular bomb pies with tomatoes, feta and garlic. We deep-fry. Cheburek dough, juicy sweet tomato, spicy garlic and salty tender cheese. Just class! Let's cook!

Ingredients:

• 250 ml of boiling water;
• 400 g flour:
• 4 tbsp. l. vegetable oil + for deep fat;
• 2/3 tsp salt;
• 1 tsp Sahara;
• 3 medium tomatoes;
• 2 cloves of garlic.

Rinse the tomatoes and cut into circles. If you are not lazy, first remove the skin (dip for 20 seconds in boiling water, the skin will easily come off). Mix feta with garlic passed through a press. Add chopped dill if you like.

Cooking dough. Pour boiling water into a large bowl, add salt, sugar and 4 tbsp. l. oil, preferably olive oil. Add flour and knead a stiff dough. It should turn out elastic and not stick to your hands, if necessary, add flour.

Divide the dough into two equal parts. Both roll out to a thickness of 2 ml. Lay the tomato mugs on one rolled out layer at a distance of 2.5 cm from each other. Place a teaspoon of cheese filling on each circle. Cover with the second layer of dough. With a glass, the diameter of which is at least a centimeter larger than the tomato circle, cut out the pies and fasten the edges. Divide the remaining dough into equal parts (even number), make balls and roll each one with a rolling pin, then put the stuffed tomatoes, cover with dough, fasten the edges with a fork.

Fry the pies in a deep fryer, frying pan or saucepan in a large amount of oil until golden brown (temperature - 180 degrees). Lay the patties with a slotted spoon on a plate lined with paper towels to remove excess oil.

Exotic! The jam turns out to be moderately thick, very sweet, with a bright taste of tomatoes and light yellow seeds. Feels like black pepper. And yet, no matter how you tune in, you don’t expect such sweetness from canned tomatoes. Therefore, we propose to cook tomato jam from one kilogram of vegetables, for testing. As an option - eat jam for breakfast, spread on toast or bread.

Tomato Jam Ingredients:

• 1 kg of ripe tomatoes;
• 450 g sugar;
• 2-3 pinches of ground pepper;
• a good pinch of salt;
• 1 tsp lemon juice (freshly squeezed)

Cut the tomatoes with a cross in place of the stalk, then dip in boiling water for 20 seconds. Select, cool slightly and remove the skin. Cut into cubes of one and a half centimeters and put in a saucepan. Add sugar, salt, pepper, bring to a boil, and then cook over medium heat, stirring occasionally and removing the foam. Boil until the liquid is reduced by half. Add lemon juice and jam is ready! Sterilize (boil or heat in the oven) jars and lids, pour the jam. Turn over until cool. Store in a cool place (refrigerator or cellar) for six months.

Sweet tomatoes with vinegar

Tomatoes come out class! They are full of sourness, slightly sweet, go with a bang even for those who do not really like vinegar marinades. We praise the recipe for its versatility: if you want, put whole tomatoes, if you want, cut into slices (which is good with huge fruits). You can add onion and garlic if you like, but it tastes amazing without them!

Marinade per liter of water:

• 50 ml vinegar 9 percent;
• 3 art. l. Sahara;
• 1 st. l. salt.

We cook the marinade from water, salt, sugar and vinegar. Boil and ready! We put the washed tomatoes without tails into clean sterilized jars, pour boiling marinade over them and roll them up with sterilized lids. Alternatively, you can add a clove of garlic, a couple of peppercorns and half a medium onion, cut into rings, into the jar. Would you like to additionally sterilize - if you please! Turn over to cool and store in a dark place.

Salted tomatoes

Only two days and you have excellent salted tomatoes on your table! We offer a proven recipe. Important: before salting, the tomatoes must be pricked with a toothpick so that the salt is evenly distributed. Prepare big jars and spices!

Ingredients:

• 1 kg of tomatoes;
• 1 st. l. salt;
• 1 st. l. Sahara;
• 5 peas of allspice;
• 3 cloves of garlic;
• Bay leaf;
• a bunch of greens (branches with umbrellas of dill, tarragon, fennel or carrot tops);
• 1 liter of boiling water.

Rinse vegetables and herbs, pierce the tomatoes in the place of the stalk once. Peel the garlic and cut into large slices. In a sterilized jar (three-liter), put half the greens, part of the garlic and fold the tomatoes. Put the remaining herbs and garlic on top, and add salt, sugar, pepper. Close the jar with a capron lid and store at room temperature. After 2-3 days, salted tomatoes are ready! Store in the refrigerator or cellar.

Tomatoes in own juice (with basil)

Tomatoes and basil - a classic! According to this recipe, you can put both cherry tomatoes in their own juice, and larger tomatoes. It's simple: we cook juice from tomatoes (we clean, puree and boil), pour whole tomatoes in jars with boiled juice, roll them up. Vinegar will not be used.

Ingredients:

• 1 kg of tomatoes for juice;
• 800 g cherry tomatoes or other whole tomatoes;
• a bunch of basil;
• 1 st. l. salt;
• 2 tbsp. l. Sahara.

Rinse the tomatoes and basil. Pass a kilogram of tomatoes through a juicer or blanch (hold for 20 seconds in boiling water), peel and scroll with a blender. Pour the tomato juice with pulp into the pan, add salt and sugar. Boil after boiling for 10 minutes over medium heat, stirring and removing the foam. Then add chopped basil and cook for another 5 minutes.

Put whole tomatoes in sterilized jars, fill with juice and tighten with sterile lids. Cool under a blanket and take it to a closet, dark room or closet.

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, chopped into slices, 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 are replayed, they 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 iron-roll up. This should be done immediately, as soon as you fill it with boiling brine. It can be stored for a very long time, even 2 years.

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!

Many people probably make fresh salads and canned food for the winter from tomatoes. But from them you can cook very tasty, original and sometimes even unexpected dishes. They even make jam from tomatoes!

Salsa sauce. Recipe

I must say right away that this is an inaccurate copy of the classic Mexican salsa - vegetable sauce.

I beat a couple of tomatoes in a blender, add a small slice of onion, 1 tbsp. a spoonful of mayonnaise, a clove of garlic, a slice of cheese. Finely cut a couple of leaves of basil, parsley and dill. This sauce is not cooked.

Here is the classic salsa recipe.

Ingredients

Tomatoes - 500 g FRY IN OIL:

Parsley root - 7 pcs.

Passerated flour -

Onion - 7 pcs. 1 st. spoon.

Carrot - 1 pc.

Meat broth (any) - 1 cup.

Celery root - 1 pc.

Chop the tomatoes, add to the browned vegetables. 1 st. dilute a spoonful of browned flour with cooled broth, pour into the sauce, bring to a boil. Pass everything through a sieve and bring the mixture to a boil again. Salt, pepper, add chopped herbs.

Stuffed fresh tomatoes. Recipe

Original dishes with tomatoes are easy to prepare. After all, they are combined with almost all products: with cheese and cottage cheese, with vegetables and mushrooms, fish and meat, with seafood and any greens. Based on this, you can cook stuffed tomatoes.

There are interesting varieties with half-empty seed chambers (almost like peppers), which are very convenient to use for stuffing: Meshchanskaya stuffing, Striped cave, Stripe Staffer, Forshmak, Illusion. But I prefer smaller cherry-type fruits for stuffing. They are perfect for snacks to just eat them whole. I remove the pulp from the middle with a teaspoon and stuff with any stuffing.

■ I really like minced salted herring with herbs. Instead of salty, you can take smoked herring or mackerel. Cut the fish into fillets, chop, add finely chopped dill, parsley, basil, a little vegetable oil.

■ Tasty tomatoes stuffed with any boiled or canned seafood, fish. They need to be chopped, add a boiled egg, grated on a coarse grater, and a little mayonnaise. If you use canned food in oil, then add only the egg.

■ To prepare minced curd, add a little garlic, chopped herbs to the curd and season with sour cream.

■ Fry the mushrooms with onions in vegetable oil and stuff the tomatoes. You can add a boiled egg to this stuffing.

■ My family loves tomatoes stuffed with eggplant. Eggplant cut into small cubes, fry in vegetable oil, add a little garlic and mayonnaise.

Classic variant- Tomatoes stuffed with cheese and garlic. Grate the cheese, add garlic and mayonnaise, but a little so that the minced meat is not liquid. Stuff the tomatoes tightly and put them in the refrigerator. When cool, you can cut them with a sharp knife into rings. Such cutting looks very impressive if you use multi-colored tomatoes. It will turn out even more beautiful if you add finely chopped multi-colored sweet peppers and olives to the minced meat.

Baked tomatoes. Recipe

Tomatoes stuffed with mushrooms, eggplant and seafood can be baked and served hot. To do this, minced meat (pre-fried products), you need to sprinkle with ground breadcrumbs or cheese and bake in the oven or microwave.

No less tasty are tomatoes baked with fried minced meat with onions and rice.

Green tomatoes "Sharp Georgians"

At the bottom of a 3-liter jar scalded with boiling water, put 2-3 bay leaves, 3 cloves of finely chopped garlic, dill umbrella, 0.5-7 green room pepper "Spark", 6-8 pcs. black peppercorns.

Place green (not brown) tomatoes. If they are large, then cut into 2-4 parts and cut out the stem. Put slices of sweet red and yellow bell pepper in a jar. Pour boiling water over and leave for 30-40 minutes.

Then drain the water into a saucepan, add 1 tbsp. a spoonful of salt with top and 2-3 tbsp. spoons of sugar, bring to a boil. As it boils, immediately pour into a jar, add 7 teaspoons of citric acid without top.

Roll up, turn the jar upside down and wrap until cool.

Chakhokhbili. Recipe

I cut the chicken into bite-size pieces. I fry in vegetable oil. I put it on a plate, and in the remaining oil I fry the onion (two medium-sized onions), cut into cubes. If there is root parsley, then I add 1 root, grated on a fine grater. I cut the tomatoes finely. I take them as much as the pieces of chicken will be stewed. I put the vegetables in a saucepan, and when they boil, I spread the chicken.

I always have browned flour. I brown it in advance in the oven, pour it into a dry jar and store it that way. When I cook dishes in which I need to add it, I take as much as necessary. I dilute the flour for chakhokhbili with warm boiled water to the consistency of sour cream. I add it to the saucepan. For a 1 liter saucepan, you will need about 50 g of dry flour.

I transfer the stove to a less intense heating and continue to extinguish. As soon as the chicken is ready, I add chopped greens - cilantro, basil, garlic.

Vinegar is added in the original, but I do not use it. I think that tomatoes already give enough acid.

Below is a recipe with vinegar. But keep in mind that it must be added to an already prepared dish, just before removing it from the stove.

For 1 serving you need:

■ Chicken - 200 g.

■ Vegetable oil -15 g.

■ Onion -150 g.

■ Tomatoes -70 g.

■ Flour - 1 teaspoon.

■ Vinegar 9% - 1 teaspoon.

■ Cilantro and basil -15 g.

■ Garlic - 1 medium clove.

I am one of those people who remake everything to their liking. Therefore, I cannot vouch for the accuracy of observing the recipe for this dish of Georgian cuisine.

Gazpacho. Recipe

This is a Spanish soup, which in the summer in the heat is not inferior to our okroshka. It is very tasty cold.

Scald ripe tomatoes with boiling water. Slices of wheat bread without crusts knead. Beat 1-2 tomatoes in a mixer with bread. You can first dry the bread in the oven until golden brown, like crackers, and then grind it in a coffee grinder and mix with tomatoes. The taste is completely different. Then I mix the mass with mayonnaise, add tomato juice, salt and red ground pepper.

I cut the rest of the tomatoes, cucumbers and green onions into small cubes. I add a small bunch of parsley and dill. I mix all the ingredients and put in the refrigerator.

Vinegar is added in the original, but again I do not use it.

I'll post the recipe.

■ Bread -50 g.

■ Tomatoes - 700 g.

■ Cucumbers - 200 g.

■ Mayonnaise - 750 g.

■ Vinegar 9% - 1 teaspoon.

■ Greens, red pepper and salt - to taste.

Omelet and tomato snack cake

If you take any minced meat, add diced tomatoes to it, you get a wonderful filler for an omelet. I cook an omelette based on 1 egg 1 tbsp. a spoonful of mayonnaise. Thoroughly mix the ingredients, mix with minced meat like this; so that it is not very thick (approximate calculation - for 1 egg 1 tablespoon of minced meat already with tomatoes).

From round or rectangular layers of such an omelet, you can make an excellent snack cake by layering “cakes” instead of cream with cheese and mayonnaise. Sides should be sprinkled with breadcrumbs or cheese, grated on a fine grater. Top with greens and other vegetables.

Tomatoes "Lick your fingers!". Recipe

Put chopped parsley, garlic in jars, pour in calcined vegetable oil (1 tablespoon per liter jar), put strong tomatoes. Large ones can be cut in half.

Put a couple of onion rings on the tomatoes. Pour the marinade, and it should not be boiling, but hot.

Marinade: for 3 liters of water 3 tbsp. spoons of salt, 7 tbsp. spoons of sugar, 1 tbsp. a spoonful of allspice peas, 1 teaspoon black peppercorns. Boil everything, turn off the heat and pour in 1 cup of 9% vinegar.

Sterilize jars for 15 minutes and roll up.

First of all, the marinade is drunk with pleasure, and only then the tomatoes are eaten.

Chutney. Recipe

Tomato chutney is made in India. Very tasty sauce, reminiscent of ketchup. I I use the following ingredients.

■ Tomatoes - 8-10 pieces.

■ Water -0.5 cup.

■ Ghee - 2 tbsp. spoons.

■ Mustard seeds - 1-2 teaspoons.

■ Hot pepper - 1 small pod.

■ Cinnamon - 0.25 tsp.

■ Zira (cumin) - 0.5 tsp.

■ Coriander -2 teaspoons.

■ Grated ginger root - 1 tbsp. spoon.

■ Bay leaf - 2 pcs.

I peel the tomatoes, knead and add water.

I fry mustard seeds in hot oil. When frying, they crack, so you need to fry them with the lid closed. As soon as the seeds stop cracking, I add the rest of the spices, except for the bay leaf.

I fry for a couple of minutes, add tomatoes with water, salt to taste and stew over low heat until thickened. At the end I add a bay leaf, which I take out after a while.

Since fresh ginger root is not always available, it can be replaced with ground ginger. I take as much powder as cinnamon.

In the classic recipe, a couple of cloves are added to the sauce.

Canned tomatoes with garlic

I preserve cherry tomatoes and larger tomatoes a little differently.

In large tomatoes, at the place of attachment to the sepals, I make a puncture with a knife and insert garlic there. I cut the cloves into long plates or sticks. I don’t put them separately in a jar, I put them only in fruits. At the bottom of a liter jar, unsterilized (vegetables are sterilized in the process of triple pouring), I put herbs and spices - a sprig of parsley, basil, dill umbrella, cherry and currant leaves, a piece of root or horseradish leaf. I fill it all with boiling water and leave to cool. I boil the same amount of water for refilling. When the water in the jars is no longer hot, I pour it into the pan. Pour tomatoes with cooked fresh boiling water. I put the water drained from the first pour, which has collected all the aromas, on the stove. When it boils, I drain the secondary filling water from the jar, it is not needed, I put 1 dess in a jar. a spoonful of salt without top, 7 tbsp. a spoonful of sugar and 0.5 teaspoon of 70% vinegar essence. I fill it with fragrant water, roll it up and put it under a fur coat. I don't flip jars with screw caps.

When I preserve cherry tomatoes, I put 3-4 cloves of garlic separately in a jar and put not 1 tbsp of sugar. spoon, and 2 dessert, per liter jar. For the rest, I do the same.

Sometimes in the fall, when there are still tomatoes, but no fresh herbs, I preserve them by pouring dried basil and other herbs into the pot with the first pour and pour the tomatoes with them for the third time. I like to add a couple of the smallest onions to jars.

Dried tomatoes

First I will offer a classic recipe. Cut tomatoes of dense varieties in half, remove the seeds, sprinkle with salt, garlic and Provence herbs (these herbs are usually sold in a mill package). Dry at a temperature of 40-50 ° C in the oven. After drying, put in jars, pour olive oil. You need to lay it tightly so that there is a small layer of oil on top.

Despite the fact that all this can be bought in the store: both olive oil and Provence herbs, this is how I do it. In a liter bottle with sunflower oil I put several sprigs of dill, basil, parsley. I peel the head of garlic, put all the cloves in the oil too. After a couple of days, the oil becomes very fragrant.

I cut tomatoes in half, and very large ones - into several parts. I put it on a baking sheet with the skin down, sprinkle with dried and minced garlic, dried herbs on top. You can use fresh herbs, but then the tomatoes will dry a little longer. I add salt to the pieces of tomatoes and dry them in the oven at 40 ° C. As soon as they dry, I put them in jars and fill them with my flavored oil. I keep it in the refrigerator.

I noticed that different varieties require different drying times. If several varieties of tomatoes are laid out on a sheet, this is clearly visible. One variety dries to the state of chips, the other is dried. I like both of them. In general, salads are made with such tomatoes, they are added to sauces.

Homemade tomato sauce

Pass the tomatoes through a juicer. Bring the resulting juice to a boil and let it settle. Drain off the colorless liquid on top. In the remaining thick mass, add seasonings to your liking: herbs, garlic, salt. Boil again to thicken the sauce even more, and pour into sterilized jars. Roll up and put under a fur coat. The sauce can be used in the preparation of first, second courses, served with cooked meat.

I usually pour the tomato juice from the juicer into a fine sieve or a linen bag where it strains. The sauce is very thick and does not need to be boiled for a long time.

Tomatoes in their own juice

First I make juice. I cut red tomatoes into a 5-liter aluminum pan (into 2-4 parts, depending on their size), then pour 0.5 liters of water and set to boil for about half an hour from the moment of boiling. Remove from heat, let cool. I wipe the boiled tomatoes through a sieve, juice is obtained.

I prepare tomatoes for packing in jars (it is better to take liter ones): mine, cut out the "bottoms" and put them in pre-sterilized jars.

For 2 liters of juice I put 2 tbsp. spoons of salt, 3 tbsp. spoons of sugar. I boil and pour tomatoes in jars with this juice. I don't add any more spices. I sterilize for 15 minutes.

Homemade tomato juice

I pass the tomatoes through a juicer, boil the juice and pour it into sterilized jars. I roll up and put under a fur coat. Salt to taste already in the winter, when we open it. If you make juice in this way, the taste of fresh tomatoes is not lost. And if you add salt and spices at once, then there is a taste of pickled vegetables.

Such juice is well stored in a cellar or any other cool place.

Tomatoes with delicious brine

I give the layout for five 3-liter cans.

Cut the tops of the tomatoes, put them in jars, pour boiling water over them, wrap them for 30 minutes. After this time, drain the water and fill the jars with the next brine.

Pass through a meat grinder 4 bell peppers, 4 carrots, 4 heads of garlic, 2 pods of hot pepper. Pour 6 liters of water into a saucepan, boil, put vegetables passed through a meat grinder, add 200 g of salt, 300 g of sugar, bay leaf, allspice.

Before pouring in the brine, add 100 ml of 6% vinegar to each jar.

Banks roll up, wrap up.

Jelly in tomatoes

Beat sweet peppers and pulp taken out of tomatoes in a blender. Add gelatin to the mixture (15-20 g of gelatin is needed for 0.5 l of the mixture). Pre-soak gelatin in tomato juice (8 parts of juice are needed for 1 part of gelatin), let it swell and add to the mixture. Heat the mixture until the gelatin is completely dissolved. Cool a little, add finely chopped cucumbers, cheese, olives. Stuff the tomatoes with the mixture, let cool in a cold place, but not in the refrigerator. Jelly frozen in the refrigerator may leak at room temperature.

Such tomatoes, cut into slices or rings, are very beautiful. Especially if red fruits are filled with a mixture of yellow or green tomatoes and peppers and vice versa.

Roll

Take 5 eggs and 5 tbsp. spoons of mayonnaise, beat the mass. Add 5 tbsp. spoons of flour, mix and pour on a baking sheet, greased with oil. The layer should not be thick. Cut small tomatoes into thin rings and put on top. Bake the crust in the oven. Put on a table covered with cling film, turn over so that the tomatoes are at the bottom. Distribute any minced meat over the dough, twist it into a tight roll and put it in the refrigerator. Cut the finished roll into rings.

Tomatoes in apple juice

When canning tomatoes in apple juice, spices, herbs and vinegar are excluded altogether. I squeeze juice from sour varieties of apples. For 1 liter of juice I put 1 tbsp. a spoonful of salt with a slide. I pour the tomatoes the first two times with clean boiling water, and the third time with boiling juice and salt. I roll up the cans and put them under my fur coat.