Cauliflower in tomato sauce for the winter. Korean cauliflower

It's time seasonal preparations while still in full swing, many housewives seek not only to process the grown and harvested vegetables, but also to provide the family with canned goodies from them for the winter. Today I will talk about canned cauliflower in tomato sauce.

It is loved and appreciated for its delicate, delicate taste and, undoubtedly, for its usefulness, because cauliflower is rich in vitamins and minerals, easily digestible and helps to strengthen the body. Its uniqueness is also in the fact that due to its delicate neutral taste, cauliflower can be combined with a variety of products.

Total cooking time - 0 hours 40 minutes

Active cooking time - 0 hours 30 minutes

Cost - very economical

Calorie content per 100 gr - 42 kcal

Number of servings - 12 servings

how to cook cauliflower in tomato for the winter

Cauliflower - 2 kg

Vegetable oil - 3 tbsp.

Bulgarian pepper - 1 pc.

Parsley - 1 handful(s)

Salt - 1 tbsp. for tomato sauce

Salt - 1 tsp for blanching

Starting to cook cauliflower in a tomato for the winter, peel the cauliflower head from the leaves and cut off individual inflorescences from the “stalk”.

These inflorescences can be cut into smaller pieces if desired.

Bring water to a boil large saucepan, salt.

Dip all the cauliflower inflorescences in boiled water and boil (blanch) for about 5 minutes.

After that, throw the scalded cabbage into a colander.

Peel the garlic cloves. Wash sweet pepper, remove seeds and cut into several pieces.

Now about tomatoes. They are best to choose well-ripened, fleshy varieties - in such liquid seed boxes are very small. Therefore, the sauce itself will be thicker and richer.

We need to peel the tomatoes. To do this, it is enough to lower them first for 1 minute in boiling water and immediately transfer them to very cold water. After such a contrasting change in temperature, the peel is removed one or two, very easily.

Peeled tomatoes are also cut into pieces and put in a blender. Put garlic cloves and chopped bell pepper. Finely grind. All vegetables can be easily twisted with a meat grinder if there is no blender.

The resulting liquid mass is poured into a saucepan. Adding sugar vegetable oil and salt.

Immediately after boiling, reduce the heat to low and add the boiled cabbage inflorescences and finely chopped parsley.

We cook everything together for about 10 minutes - it’s probably not worth more, because the cauliflower is very tender - it can boil into porridge. Knowing this feature of it, it is also worth stirring very carefully.

Add vinegar at the very end of cooking and immediately remove from heat.

While still hot, transfer to clean sterilized jars and immediately roll up (close tightly).

Cool upside down warmly covered. Stored well in a cool, dark place for about six months. didn't check for longer.

Very nice and tasty addition instead of tomato sauce.

Try it, maybe you will like this healthy preparation of cauliflower in tomato for the winter!

Recipe for cauliflower in tomato for the winter

Cauliflower in a tomato for the winter - useful vitamin preparation. Tender cauliflower in the perfect company of tomato sauce. Delicious Supplement for winter dinner

Cauliflower for the winter in a tomato

Do you know why cauliflower is called that? Not at all because it happens different colors. The thing is that the head of cauliflower is a lot of inflorescences, and we are preparing nothing more than flowers, not leaves, as is the case with white cabbage. Interesting, right? By the way, about cooking.

Few people know that cauliflower can be closed for the winter - it makes excellent preservation. Such preparations (salads and snacks) from cauliflower are very beautiful and tasty. Do you want an example? Please! I will be happy to share with you a recipe for cauliflower in tomato - bright, appetizing snack will become a real decoration of your table in the cold season.

2 kg of cauliflower;
2 kg of tomatoes;
200 g of bell pepper;
50 g of garlic;
100 g of sugar;
2 tablespoons of salt;
1 glass of vegetable oil;
150 ml 9% vinegar.

*The weight of prepared vegetables is indicated. From this amount of ingredients, about 5 liters of salad are obtained.

My tomatoes, pour boiling water, soak for 1-2 minutes. Then we remove the skin. Cut the tomatoes into small pieces (so that they enter the meat grinder hole). We twist the tomatoes in a meat grinder or chop with a blender.

Wash bell peppers, cut out the stalk and seeds, rinse. We cut peppers large slices- each half into 3-4 parts. We disassemble the cabbage into inflorescences.

In a wide saucepan with a thick bottom, in which we will cook the salad, put the tomatoes and peppers, salt and sugar, pour vegetable oil. Mix everything and put on fire. On medium heat, bring the mass to a boil, put the cauliflower.

Bring the contents of the pot back to a boil. Then, covered with a lid, cook over low heat for 20 minutes.

Add garlic and vinegar. mix. Cook for 5 more minutes.

We immediately lay out the finished snack in sterilized jars and close it hermetically.

We turn the jars upside down and wrap them with a blanket. Let stand until completely cooled (about a day). We store such preservation in the dark cool place.

Bulgarian pepper choose red or yellow color- So appearance appetizers will be more appetizing. Tomatoes are selected only fully ripe - red, slightly crushed, irregular in shape, but not rotten. We carefully cut out all doubtful places.

Cauliflower for the winter in tomato - Home Restaurant

How to cook cauliflower in a tomato under the lid: a recipe with a photo. In summer it cooks very quickly, but in winter it is eaten even faster!

Cauliflower for the winter in tomato sauce

Harvest season is in full swing. The hostesses try to process as best as possible more vegetables and fruit to provide the family with canned goodies for the winter. Cauliflower in tomato sauce - another one good recipe homemade, which will take its rightful place on the shelf with pickled tomatoes and cucumbers.

Cauliflower is prepared in tomato without sterilization, which is very convenient. First, the inflorescences need to be blanched, and then boiled in a sauce of fresh tomatoes and divide into jars. Minimum effort and delicious canned cabbage ready for the winter! It is crispy, sour, with the aroma of garlic. Great snack!

Cooking time: 25 minutes

Ingredients

cauliflower florets - 1 kg
tomatoes - 700 g
bell pepper - 1 pc.
garlic - 3 teeth
sugar - 2 tbsp. l. without a slide
salt - 1 tbsp. l. with a low hill
refined vegetable oil - 50 ml
vinegar 9% - 50 ml

How to cook cauliflower in tomato for the winter

First of all, prepare the cauliflower. I cleared the head of green leaves from the top green leaves, washed thoroughly in running water, cut off the inflorescences from the stalk and divided them into small pieces- net weight was 1 kg.

In order for the cauliflower preparation to stand well for the winter and not become cloudy, the inflorescences must be blanched, that is, boiled in boiling water, but not until fully prepared. To do this, I brought about 3 liters of water to a boil in a saucepan. Inflorescences fell asleep in boiling water, covered the pan with a lid and boiled for 5-6 minutes (from the moment of laying, wait re-boiling no need). After that, she threw the scalded cabbage into a colander and left it to cool completely.

Next, I prepared the ingredients for the tomato sauce. I washed the tomatoes, cut them into pieces and removed the stalks with a green core. If desired, you can peel their skins - place in boiling water for a couple of minutes, and then pour over cold water, after such contrast shower» The peel from tomatoes is very easy to remove (I did not peel). Pepper washed, removed the seed box and cut into large cubes. Puree the vegetables in a blender. If there is no blender, then you can use a meat grinder.

Tomato puree was poured into a saucepan (volume 3 l) with a thick bottom. There also sent garlic, passed through the press. She poured in refined vegetable oil, added salt and sugar. Put on medium fire and brought to a boil. Boiled for 5 minutes, stirring.

In boiling tomato sauce threw out the cabbage. I reduced the heat, covered the pan with a lid and cooked everything together for 10 minutes at a low boil, stirring occasionally.

At first, the liquid will seem small, but over time, the vegetables will settle into the filling. After 10 minutes, I poured 9% into the pan table vinegar. Boiled for another 2-3 minutes and removed from heat. As a result, the cabbage should remain al dente, a little bit undercooked, it will still come “under a fur coat” and then remain crispy. At the very end of cooking, do not forget to take a sample and add more salt or sugar if the tomatoes are too sour.

I laid out the cauliflower in sterilized hot jars - it is better to fill not to the neck, but to the shoulders, that is, 2-3 centimeters lower.

Filled with sauce to the very top and corked with sterilized lids. She turned the jars upside down, tightly wrapped them in a blanket and left the glass to cool.

After complete cooling, it remains only to remove the jars for storage in a cool and dark place. The shelf life of homemade canned cabbage is 1 year.

Cauliflower in tomato for the winter, Magic

Delicious, juicy canned cabbage for the winter in lecho style - in tomato sauce and with bell pepper.

Cauliflower in tomato sauce.

Cauliflower is quite bright flavor nuances and unique structure.

Therefore, she has a lot of fans. But, unfortunately, you can buy this vegetable only in the middle of summer. What to do the rest of the time?

We propose to close the cauliflower in tomato sauce for the winter to enjoy amazing taste whole year.

And the recipe presented today will help you with this.

Cauliflower Ingredients:

cauliflower - 750 g
carrots - 180 g
Bell pepper- 150 g
tomato paste - 3 dl
garlic - 4 teeth
lavrushka - 2 pcs.
water - 300 ml
vinegar - 40 ml
refined oil - 70 ml
sugar - 4 tsp
coarse salt - 3 tsp

How to cook cauliflower in tomato sauce.

1. At the first stage, carefully cut off the cabbage inflorescences from the head.

2. Then we disassemble them into small pieces, rinse well and transfer to a large deep saucepan.

3. Pour filtered water inside and pour coarse salt.

4. While the cabbage is boiling, peel the carrots and rub them coarsely. In addition, remove the stalk from the red bell pepper and cut it into medium pieces.

5. Pour 300 ml of cool water into a small saucepan and add a few spoons tomato paste without salt and spices.

6. Mix the contents of the pan and add the planned amount of salt and sugar.

7. On medium heat, bring the marinade to a boil, then pour the prepared carrots and sweet peppers. We simmer the vegetable mass for 10 minutes, after which we turn off the stove.

8. At the next stage, drain the water from under the cauliflower, which was boiled for 15 minutes.

10. Mix all the ingredients and cook the cauliflower for another 5 minutes on minimum heat. At this time, we scald the jars with boiling water and lay them on the bottom. Bay leaf and garlic, cut into pieces.

11. At the last stage, carefully shift the vegetables inside, fill with dressing and immediately sterilize the blanks.

12. Tightly twist the jars and leave the cauliflower in tomato sauce to cool completely. This is all.

Cauliflower in tomato sauce

Cauliflower is distinguished by quite bright flavor nuances and a unique structure. We suggest closing cauliflower in tomato sauce for the winter.

If there is cauliflower and ripe tomatoes, it remains to study the recipes. As a result, you can cook delicious and useful blank for the winter. We offer you next recipe- cauliflower in tomato for the winter.

Cauliflower ≈ 1 kg.
Tomatoes ≈ 0.7 kg.
Meaty Bulgarian pepper of any color ≈ 1 pc.

All recipes for rich taste contain spices:

refined vegetable oil ≈ 50 ml;
sugar ≈ 2 tbsp. l.;
salt ≈ 1 tbsp. l.;
9% vinegar ≈ 50 ml;
garlic ≈ 3 cloves.

Cabbage should be fresh, without damage and browning. The cooking process begins with processing. First, all the leaves are removed, then the stalk is cut out, and the inflorescences are disassembled into separate pieces. Cold water is poured into the basin, cabbage is poured. The container can be set aside for a while and prepare for blanching the inflorescences.

Blanching

Canning some vegetables involves blanching them. With its help destroy harmful enzymes and bacteria. Blanched cauliflower retains its color and presentation.

To process 1 kg of cabbage disassembled into inflorescences, you need to have:

2.5 liters of water;
5 l pot;
colander.

First, a pinch is thrown into actively boiling water. citric acid, then prepared, cleanly washed inflorescences are poured out. The pot is covered with a lid faster water boil, the better.

Crispy inflorescences are needed, so the pan is removed from the heat exactly 3 minutes after the water boils. Heads of cabbage should be immediately thrown into a colander and drained. hot water. Colander supplied under the stream cold water.

Brief boiling of vegetables followed by a sharp cooling is the principle of proper blanching. We do everything the right way. At the exit, we have white pieces that will look great in sauce and crunch nicely on your teeth.

Cooking tomato sauce

Let's take tomatoes. The taste of the workpiece will depend on their quality. Tomatoes with a high content of solids in the pulp are not suitable.

If possible, choose juicy, large-fruited tomatoes for the base. Tomatoes are first poured over with boiling water, then dipped in cold water.

After a contrast shower, you can quickly remove the skin from the tomatoes and chop them into arbitrary pieces. Peel the peppers, cut into strips or small squares and send to the chopped tomatoes. If there are no tomatoes, you can cook in tomato juice bought at the store.

Put the saucepan with tomatoes and peppers on low heat, boil for 10 minutes. Vegetables should boil moderately. Blend the mixture with an immersion blender until smooth. In the absence of a blender, you can take a sieve, pour softened tomatoes into it, wipe them with a pusher or spoon.

Sterilizing jars and lids

We are preparing for the future. Cauliflower is stored for the winter for more than one day. To prevent the blanks from spoiling, we sterilize all the jars. We choose any method. Here are the recipes for processing jars:

Oven - at least 10 minutes at 100 °C.
Microwave - 4 minutes. Be sure to pour water into the container (⅘ cup).
On a saucepan (kettle) with boiling water - from 5 to 10 minutes.

Before sterilization, wash the jars thoroughly with any dishwashing detergent and rinse thoroughly. The lids should be washed and boiled in a small saucepan for 3 minutes.

The final stage

We take the basis of the workpiece - tomato sauce, add salt, sugar and sunflower oil, mix, send to the fire. After boiling, cook for 10 minutes. The boil should be light. Stir the mixture periodically. The mixture burns easily. Burnt vegetables can harm the filling for the winter.

While the sauce is cooking, peel the garlic, chop it with a knife or in a garlic press. After 10 minutes, we throw garlic into the sauce first, and then our cooled cabbage. Cabbage will release liquid when cooked in tomato sauce. What preservation without vinegar. Pour it in after 10 minutes, stir and boil the workpiece for another 3 minutes.

Everything, the cabbage is ready. We remove the saucepan from the fire. A clean, sterilized jar is prepared. Pour out the hot mass and close the lid. hot jar turn upside down, cover with a blanket or a large terry towel.

Cooled blanks can be sent for storage in the cellar or in the refrigerator. The contents of the jar will come in handy in winter.

It can be used as a gravy for meat, addition to boiled potatoes or for pasta. Delicious preparation not ashamed to feed an unexpected guest.

About the benefits

Do not forget about the benefits of the components included in the workpiece. Pickled cauliflower categorized by doctors dietary products. It is recommended to include in the menu for weight loss. Regular use improves bowel function and serves as a preventive measure for many diseases, including cancer and heart disease.

Tomatoes make up almost 50% of the total mass. After heat treatment, they become much more useful. The substances that make up tomato juice have a beneficial effect on the structure of blood vessels and have positive influence to the work of the heart. There are recipes for vegetables in tomato sauce that are no less healthy.

This information about the benefits of cauliflower and tomatoes should finally convince you to try harvesting for the winter. For cooking delicious marinade it will take a little time. Get ready to please yourself and your loved ones. There are other recipes with cabbage, no less interesting - you can simply pickle it.

Cabbage inflorescences, rolled up for the winter, retain a large number of useful substances. It is interesting that such blanks bring human body more benefit, how white-headed variety. Fresh taste qualities allow you to cook variety of dishes, however, are more popular cabbage snacks with tomato puree. This ingredient will give the spin a bright, appetizing color, as well as diversify its taste.

To prepare an appetizer tomato puree, you must carefully select the appropriate head of cabbage. The vegetable surface must have White color, and its elements should be adjacent to each other, there should be no spots on light green leaves. The selected head of cabbage must be elastic. You can check this quality by slightly pressing on it with your fingers. A vegetable that does not meet the described characteristics for cooking, and even more so, seaming for the winter, will not work.

In order for the twist to retain its freshness throughout the winter, vinegar must be added to it as a preservative. There are many recipes that allow you to cook this dish in tomato sauce using vinegar. All of them differ from each other in a set of necessary additional ingredients.

To prepare a traditional blank, you need:

1.3 kg fork;
1.3 kilos of red tomatoes;
200 milliliters of olive oil;
100 grams of granulated sugar;
60 grams of salt;
1 garlic head;
130 milliliters of 9% vinegar;
1 small bunch of parsley;
a couple pinches of ground black pepper.

Cooking:

The head of cabbage is disassembled into inflorescences, which are immediately transferred to boiling salted water. The vegetable is cooked for 4-5 minutes after boiling, and then it is leaned back in a colander and cooled under cold running water.
Tomatoes are crushed in a juicer or in a meat grinder. The resulting liquid is poured into a saucepan, mixed with sugar, salt, oil. Everything is put on the stove and brought to a boil.
The greens are crushed, the garlic is peeled and passed through a press. The mass is mixed with vinegar, spices and gently poured into the tomato mixture.
The sauce is cooked for 2 minutes, and then the cooled cabbage pieces are transferred to it. Everything is mixed and simmered over low heat for another 10 minutes.
The mass is transferred to a sterilized container, corked.

You can store such a workpiece in a dark place at room temperature.

If you wish to refuse sterilization ready-made snacks, it is necessary to use not only vinegar, but also chili peppers. Required Ingredients:

2-kilogram head of cabbage;
5 kilos of tomatoes;
1.5 olive oil;
3 chili;
2 garlic heads;
3 tablespoons of salt;
1 tablespoon of vinegar essence.

In this video, the user tells how to cook cabbage in a tomato for the winter.

Cooking method:

Tomatoes are washed, dried, chopped in a blender. The resulting mass is passed through a sieve to remove seeds and skins.
The product is put on the stove and brought to a boil. The liquid is mixed with the oil base, salted and boiled over low heat for half an hour. 5 minutes before readiness, chopped pepper is added to the mass.
The head of cabbage is cleaned of leaves, cut into inflorescences, which are poured with boiling water and boiled for 5 minutes.
The vegetable is leaned back into a colander and distributed over the container.
Vinegar is added to the tomato filling, and then it is poured into jars.
The twists are sealed, insulated and left for 1 day until completely cooled.

This appetizer is quite spicy. To reduce its severity, it is required to reduce the amount of chili and send the prepared blank for sterilization.

Some housewives replace white cabbage with cauliflower while cooking borscht. Basically, such a replacement is due to the presence of gastritis or peptic ulcer. During the preparation of the twist, you will need:

forks of medium size;
freshly squeezed tomato juice.

Step by step cooking technique:

The first step is to squeeze out all the liquid from the tomatoes. This can be done through a juicer, a sieve or using a blender.
The forks are disassembled into small inflorescences, which are immediately filled with tomato filling, and sent to cook for a quarter of an hour.
The mass is distributed over sterilized glass jars, which are immediately rolled up.
Ready gas station turned upside down, insulated and cooled in this state for 2 days.

If desired, you can add your favorite spices used during the preparation of borscht to this spin.

Cabbage with lemon juice

You can use lemon juice instead of vinegar. This ingredient will act as a preservative and keep the snack fresh for a long time. long term. In the process of cooking you need:

1 kilo of cauliflower;
1 kilo of tomatoes;
1 tablespoon of salt;
1 tablespoon of granulated sugar;
1 lemon.

How to cook:

All the liquid is squeezed out of the tomatoes.
The head of cabbage is washed, divided into inflorescences.
Cabbage mass is distributed in sterilized jars.
Tomato filling is salted, sweetened, brought to a boil.
Lemon preservative is poured into the boiling mass, everything is mixed and poured into twists.
The container is sent for sterilization. Liter cans must be sterilized for 40 minutes.
The container is sealed.

Snacks prepared according to the presented recipes can become great option to decorate the festive and everyday table. Ready meal has an unsurpassed aroma and excellent palatability Moreover, cooked blanks, due to their brightness, can play a decorative role.

This video shows a recipe for pickled cabbage in tomato juice for the winter. Do not forget to leave your questions, wishes and

Calories: Not specified
Cooking time: Not indicated

To prepare cauliflower in tomato sauce for the winter, buy and prepare everything necessary products: undoubtedly cauliflower, tomatoes, sweet peppers, garlic and some spices, which are written below. I really like cauliflower in any form - so I preserve it with great pleasure. In tomato sauce, such cabbage turns out to be very rich, fragrant and juicy. Having rolled up such jars, in winter it will be possible to taste not only cauliflower, but also delicious tomato filling. Everything that is in the jar is all edible, so after eating the jar will remain empty. Having rolled up jars in the fall, cauliflower in tomato sauce will stand all winter, and when you want to taste a delicious pickled billet, then such a roll will be simply excellent in quality and it is stored in a cool place or even in a pantry very well. Our recipe with a photo will tell you in detail how to close cauliflower in tomato sauce for the winter.

- 1 kg of cauliflower,
- 500 grams of ripe, juicy tomatoes,
- 100 grams of sweet pepper,
- 2-3 cloves of garlic,
- a small bunch of parsley
- 1 tables. l. salt,
- 1.5 tables. l. granulated sugar,
- 3 tables. l. vinegar,
- 50 grams of vegetable oil.

Recipe with photo step by step:

Divide the cabbage into inflorescences and blanch in boiling water for 5-7 minutes. Pour water so that the cabbage is well immersed in it. We will not salt the water.

Scroll the tomatoes through a meat grinder, add salt to them, granulated sugar and put on fire to boil.

Also pour oil into the tomato juice, bring the juice to a boil, boil for 5 minutes, stir several times and remove from heat.

Peel the garlic cloves, cut the sweet pepper into strips.

Put washed parsley, garlic cloves, a little pepper on the bottom of the steamed jar. These products will complement the taste of cabbage and in winter it will turn out rich and fragrant.

Put the blanched, slightly cooled cabbage on top of the spices. hot cabbage you just can't take it with your hands. And when it cools down a little, it will be very easy to do.

Pour hot tomato sauce over cabbage.

Put the jars to sterilize for 15 minutes.

Get jars, pour in a bite and immediately roll up.

Roll up the jars, then put the blank with the lids down and cool under the covers. Bon appetit and good mood!
Still very tasty

Interesting and unusual taste crispy and juicy cabbage in tomato juice for the winter will not leave anyone indifferent. Cabbage in tomato juice for the winter at home, it always turns out very tasty and appetizing, it is tucked into both cheeks at the table!

Ingredients:

Cabbage - 1 kilogram;
tomato juice - 1 cup or ground tomatoes;
bay leaf - a thing;
salt - 1 tablespoon.

Step-by-step recipe for cabbage in tomato juice for the winter

Peel the cabbage from the outer leaves, rinse with cold water and let it drain.
Bring the tomato juice to a boil, chop the cabbage, salt to taste, place in an enamel pan, add 1 bay leaf per 1 liter of volume, pour hot tomato juice, so that it just covers the cabbage, bring to a boil and cook for 5 minutes.
Arrange the cabbage in sterilized half-liter jars, add the resulting juice and roll up.
Leave until completely cool.

You will spend a minimum of time and a minimum of effort to prepare this recipe, and the result will be amazing.

Rather, cook such pickled cabbage in tomato juice, and enjoy a tasty, healthy and nutritious dish in winter.

Cabbage in tomato juice for the winter

Cabbage in tomato juice for the winter at home, it always turns out very tasty and appetizing, it is tucked into both cheeks at the table!

Cabbage, canned in tomato

Cooking time: Not indicated

- tomatoes or ready-made tomato;

- allspice peas;

- any other spices (to your own taste).

1. First you need to prepare glass container. For cabbage canned in tomato, it can be of completely different volumes. Banks should be thoroughly washed and sterilized over steam for at least 5 minutes. After sterilization, the container must be immediately covered with a lid.

3. Tomatoes are completely twisted. The only thing that needs to be removed is the place where the stalk grows from. It is there that all the nitrates that we absolutely do not need are collected.

4. Put the pan with the tomato on the fire. Waiting for it to boil.

6. While the tomato is cooking, chop the cabbage. Here, too, it all depends on preferences. If you like finely chopped cabbage, cut it finely, if not, then coarsely. However, the finer the cabbage is chopped, the less it needs to be cooked, do not forget about it.

7. Add cabbage to the tomato. Salt to taste and add some sugar. We are waiting for the mass to boil. Cook for another 20-30 minutes.

8. cooked cabbage in a tomato we lay out in jars, roll up.

Advice. By itself, the recipe for canned cabbage in tomato does not require the addition of vinegar or citric acid. However, in the absence of a basement, or if it is warm enough, it is worth adding 1 teaspoon of 6% vinegar to each jar.

After capping the jar, you need to put the lid down and cover well. In this position, they stand until completely cooled, after which they are removed to a permanent storage place.

In winter, when opening cabbage pickled in tomato, you need to add a little vegetable oil to it, onion and pickled cucumber. Bon appetit!

Cabbage, canned in tomato

Cabbage canned in tomato is an unusually tasty and affordable preparation for the winter. Vegetables in season are inexpensive, the recipe itself is unpretentious and simple.

Cauliflower for the winter in tomato sauce

Harvest season is in full swing. Housewives try to process as many vegetables and fruits as possible in order to provide the family with canned goodies for the winter. Cauliflower in tomato sauce is another successful homemade recipe that will take its rightful place on the shelf with pickled tomatoes and cucumbers.

Cauliflower is prepared in tomato without sterilization, which is very convenient. First, the inflorescences need to be blanched, and then boiled in a sauce of fresh tomatoes and put into jars. A minimum of effort - and delicious canned cabbage for the winter is ready! It is crispy, sour, with the aroma of garlic. Great snack!

Cooking time: 25 minutes