The best recipes for tomato preparations for the winter. Canned green tomato caviar

Harvesting from tomatoes is an indispensable component of the winter, without which almost no family can do. - This unique product, the taste of which can be enjoyed all year round. Many appetizers, sauces and even desserts are prepared from them. tomatoes in own juice, pickled tomatoes, marinated, salted, tomato juice, dried tomatoes, tomato jam is something that can be quite easily made from tomatoes for the winter, following the recipes that we will consider below.

How to dry tomatoes for the winter

dried tomatoes - traditional ingredient Italian cuisine indispensable for making pizza, different kind bruschetta, pies, soups, sauces and dressings. In our country, this type of blanks is not widespread and is only beginning to gain popularity. Dried tomatoes retain their natural bright taste especially if you add spices. At proper preparation dried tomatoes can be stored for up to a year.
To make a piece from dried tomatoes for the winter, you need to choose small, well-ripened, juicy fruits, no stains or rot. The most suitable for drying are not, but. For drying, it is better to take red tomatoes "cream", as they retain the most large quantity pulp. Before drying, wash the tomatoes, cut the stalks and cut in half, removing the seeds with a spoon.
Do not cut the peel - it contains all the useful substances that give a characteristic tomato flavor. Sprinkle tomatoes with salt and herb mixture and place on parchment paper.
You can dry it in the open sun or in the oven. The first option is mainly used by Italians, it is more convenient for those who live in private homes.
This The best way drying, so the tomatoes retain their natural rich taste and aroma. Can be dried in the oven - 3-3.5 hours, at 120-150 degrees. After drying, lay the blanks in sterile jars and pour them with your favorite vegetable oil- olive, sunflower, etc.
Can be for taste and piquant flavor Sprinkle chopped dried tomatoes.

All about freezing tomatoes for the winter

Freezing is one of the most convenient ways harvesting tomatoes for the winter , because at any time there are vegetables at hand that have saved the entire set useful substances and complete form. In addition, you do not have to spend money and buy winter greenhouse tomatoes that do not have such a bright, juicy taste as grown in the summer under the open sun.
Frozen tomatoes keep fresh taste and in a salad you can’t distinguish them from summer ones. There are two options for freezing tomatoes: whole fruits and tablets. The advantages of the first method are that whole frozen tomatoes are stored longer, they can be added to salads or served sliced. For freezing, you need to choose hard and ripe fruit, no damage, medium size.
Each must be thoroughly washed, dried, laid out in one layer on a board and sent to the freezer. After a few hours, when the tomatoes are well frozen, put them in a bag for storing frozen food and send them back to freezer. Such tomatoes are stored for a year.

Freezing tomato tablets is a more time-consuming method. However, with such a preparation, you will not think what to cook from tomatoes for the winter, this is an ideal addition to borscht, pasta or sauce, which does not require defrosting and slicing. Before freezing, it is not necessary to peel the tomato peel, and it is also not necessary to use only whole fruits.
Rinse the tomatoes, cut into cubes, add greens and red and chop in a meat grinder or blender. Salt is not needed. Pour the tomato puree into freezer molds (ice molds, muffins, etc. are suitable) and send to the freezer.
Once the tomato mixture is well frozen, remove it from the molds and place in freezer bags. You can also store them for a year.

– traditional snack any winter table, everyday and festive. Rolling up tomatoes for the winter is not difficult, almost every family has its own special recipe marinade, which is passed down the female line.

There are many ways to marinate using additives and different:, allspice, leaves of fruit trees, etc. Consider the easiest way to pickle tomatoes. For 2 kg of vegetables you need a liter of water, 2 large spoons sugar, 1 tablespoon of vinegar and salt, black peppercorns, a couple of cloves of garlic, a few stalks, leaves and.

Prepared tomatoes, thoroughly washed, need to be pricked with a toothpick at the stalk so that they do not crack after pouring boiling water. Sterilize jars (pour boiling water over), put prepared and washed leaves on the bottom, put tomatoes on top. Pour boiling water over, cover with lids and leave for half an hour. Then drain the water from the jars into the pan, add sugar and boil again. Pour 1 teaspoon into jars. vinegar, then boiling marinade and tighten the lids with a seaming key. Turn the jars over, wrap them in a warm blanket and let them cool.

Did you know? For beauty, you can add thinly chopped green bell pepper, onion or carrot rings to the jar.

How to pickle tomatoes

You can cook pickles from tomatoes for the winter. This does not require special skills, as well as a large storage space, because you can pickle tomatoes not only in jars, but also in large buckets or tubs. To prepare such tomatoes, place more pre-washed herbs in the selected container: with umbrellas, leaves,.
Then lay the washed tomatoes (2 kg) and pierce them several times at the stalk with a toothpick.
Tomatoes are better to take ground, solid type "cream". Put the peeled and chopped garlic, about half large head, cover with horseradish leaves. Prepare the brine: hot water(2 l.) add 6-7 tablespoons of salt and 3 tablespoons of sugar and boil.
Pour the tomatoes with hot (not boiling) brine and leave for 3 days, covered with a lid, with room temperature. When the brine becomes cloudy and bubbles, transfer to a cold place. After 7-8 days you can try.

Important! The secret to great pickled tomatoes is a very salty and bitter pickle. It must be downright disgusting. Don't worry, the tomatoes won't mess it up, they'll take as much salt as they need.

Very tasty preparations of chopped green tomatoes for the winter are obtained. . Use green or pink tomatoes of any variety, "cream" is best. You need to take 3 kg of tomatoes, rinse, cut into pieces.
For the dressing, chop 2 large garlic cloves, minced hot peppers rings (to taste), large bunches of dill and parsley. Place the tomatoes with dressing in a large container - a saucepan or bucket, and pour 150-200 gr. vegetable oil. Cover with a lid that will cover the tomatoes themselves, and not the container with them, and lay the press on top. You can eat such tomatoes in three days.

Harvesting tomatoes in paste or ketchup

Ketchup is everyone's favorite sauce that goes well with all dishes. It can be spicy, spicy, fragrant or just tomato. It is easy to prepare such a sauce at home, while it turns out to be much tastier and healthier than store-bought. You can cook it with the addition of pieces of other vegetables or make it spicy, spicy, fragrant, just by adding your favorite seasonings.

Consider the recipe classic ketchup without additives. To prepare it, take 3 kg of tomatoes, ripe, without damage, half a glass of sugar, 1 tablespoon of salt, black pepper, herbs - dill, parsley, etc.
Wash the tomatoes, chop finely, place in a saucepan and cook for 15 - 20 minutes over medium heat.
Then rub the tomatoes through a sieve and continue to cook the resulting tomato puree over medium heat for an hour until thickened.
Make a bag out of gauze, put all the spices and dip into the tomato mass. Salt and add sugar, then boil for another 10-15 minutes over low heat. Ketchup can be rolled up for the winter, poured into sterilized jars, or eaten immediately after cooling.

You have probably read the story of how, long ago, one of the Russian ambassadors, by decree of the Great Empress, brought from Europe a whole basket of tomatoes, moreover, he even submitted a whole report to the Senate about this vegetable, but the statesmen, having bitten off this marvelous fruit, delivered the following verdict to the tomato: "... the fruits are wonderfully wonderful and intricate and not suitable for taste." That's how it happens: these "taste not suitable" a little later took root so much that it is now extremely difficult to believe in the words said then.

Tomatoes are loved and desired in any form and on family dinner, and on holiday table. How many delicious dishes include tomatoes, and do not count, and even in winter jars of canned tomatoes for the winter, harvested according to the most different recipes, no doubt, is available for every hostess.

Red, yellow, green, small and big tomatoes- for each of this variety of species we have our own recipe. And all this so that the tomatoes prepared in the way you have chosen for the winter will certainly please you and your loved ones in the winter.

Canned tomatoes for the winter "Visiting Grandma"

Ingredients:
tomatoes,
1 Bell pepper,
7-8 garlic cloves,
7-8 black peppercorns
3-4 peas of allspice,
1 cinnamon stick
4-5 cloves,
1 cardamom
1 Bay leaf,
7 tbsp Sahara,
2 tbsp salt.

Cooking:
In clean and sterilized jars, put garlic and sweet bell pepper cut into thin strips. Prick the washed tomatoes with a toothpick around the stalk, put them in jars and pour boiling water for 10-15 minutes. Then drain the water into a saucepan, add sugar, salt, cinnamon, peppercorns, cardamom, cloves, bay leaf, bring to a boil and boil for 15 minutes. Pour the tomatoes with the resulting hot brine, roll up the prepared lids, turn the jars over and wrap them until they cool completely for a day. Then put the jars of tomatoes in a dark and cool place for storage.

Pickled Tomatoes "Gentle Snow"

Ingredients:
1-1.5 kg of small tomatoes,
2-3 tbsp minced garlic,
2 tsp 9% vinegar.
For marinade:
1-1.5 liters of water,
3 tbsp Sahara,
1 tbsp salt.

Cooking:
Fill a 1 liter jar with prepared tomatoes, pour boiling water over it and leave to cool completely. Meanwhile, prepare the marinade. To do this, boil water with sugar and salt. Drain the cooled water from the cans of tomatoes, add 1 tbsp to each jar. chopped garlic, fill the jars with boiling marinade, pour in 1 tsp. vinegar, roll up the lids, wrap and leave to cool completely, then put in a cold place.

Pickled tomatoes "Crumbs for potatoes"

Ingredients for a 3 liter jar:
small red tomatoes
1 sweet pepper
1 hot pepper
3-4 garlic cloves,
1 sprig of parsley
3 bay leaves,
3 tbsp Sahara,
3 tbsp salt,
8-9 peas of allspice,
3 tbsp 9% vinegar.
mineral water.

Cooking:
Washed tomatoes, sliced ​​sweet peppers, hot peppers, garlic and parsley put in sterilized jars. Pour boiled mineral water on the shoulders of the jar and leave for 10 minutes. Then drain the water and boil it again. Repeat this procedure one more time. Before pouring for the third time, add sugar, salt, bay leaf and pepper directly into the jar. Pour boiling water over everything, add vinegar, roll up and wrap until completely cool.

Spicy pickled tomatoes for the winter "What you love!"

Ingredients for 1 liter jar:
tomatoes.
10 g dill,
5 g celery
5 g basil
1 small head of garlic,
1 hot pepper.
For marinade:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
2 tbsp 6% vinegar.

Cooking:
Put dill, celery, basil, a few cloves of garlic and half a bitter in each jar. capsicum, put the tomatoes in jars, sprinkling them with the remaining cloves of garlic, and put a sprig of dill rolled into a ring on top of the tomatoes. For marinade, boil water, add sugar, salt to it, boil for 1 minute, then add vinegar, pour tomatoes with marinade, let stand for 5 minutes and, draining the marinade, boil it again. After that, pour tomatoes with boiling marinade and roll up.

Tomatoes for the winter with horseradish in gooseberry juice "Barskie"

Ingredients:
4 kg of tomatoes,
200 g horseradish root.
For marinade:
2 liters of water
600 g gooseberry juice,
200 g sugar
60 g salt.

Cooking:
Wash the tomatoes and prick them from the side of the stalk. Cut the horseradish root into slices. Place tomatoes and horseradish in jars. Dissolve sugar and salt in water, add gooseberry juice and bring the solution to a boil. Then swipe triple filling, roll up after the third can.

Tomatoes marinated with herbs and vegetable oil "Mom's recipe"

Ingredients:
tomatoes,
vegetable oil.
For marinade:
3 liters of water
7 tbsp Sahara,
3 tbsp salt,
1 tbsp 9% vinegar,
10 black peppercorns,
6 bay leaves,
1 head of garlic
parsley and dill - to taste.

Cooking:
Peel the garlic, cut into slices and put it along with the greens on the bottom liter cans. Then put the tomatoes in the jars. For the marinade, add sugar, salt to the water, bring to a boil, add pepper and bay leaf to the solution and boil. Then add vinegar and pour the prepared marinade over the tomatoes. Then add 1 tbsp to each jar. vegetable oil, sterilize 1 liter jars for 10 minutes and roll up.

Tomatoes for the winter in beetroot brine "Summer Miracle"

Ingredients for a 3 liter jar:
tomatoes,
2 bulbs
1 small beetroot
1 small sour apple
For marinade:
1.5 liters of water,
150 g sugar
1 tbsp salt,
70 ml 9% vinegar.

Cooking:
Cut the apple into slices, onion into rings, beets into circles. Place the chopped ingredients in a jar and then fill it with tomatoes. Pour the contents of the jar with boiling water and leave for 20 minutes. After that, drain the water, add sugar, salt to it, bring to a boil and strain. Pour the finished marinade into a jar, add vinegar and roll up.

Tomatoes with garlic arrows

Ingredients for a 3 liter jar:
1.5 kg of tomatoes,
300 g garlic arrows,
5 black peppercorns.
For the marinade (for 1 liter of water):
1 tbsp salt,
100 ml 6% vinegar.

Cooking:
wash garlic arrows, slice in small pieces(3-4 cm) and blanch for a few minutes. Then remove with a slotted spoon and transfer to a sterilized jar, add pepper and place tomatoes on top. Add salt to the water, bring to a boil and pour the contents of the jar with this solution, add vinegar and sterilize for 30 minutes. Then quickly roll up the jar with a lid.

Tomatoes with roasted pepper for the winter "Delightful"

Ingredients:
1 kg small tomatoes
700 g sweet pepper,
dill greens - to taste.
For marinade:
1 liter of water
2 tbsp vegetable oil,
1 tbsp dill seeds,
5 black peppercorns,
1 tbsp salt,
1 tsp 70% vinegar.

Cooking:
Wrap the peppers in oiled foil and bake in the oven, then peel and cut into slices. Cut the tomatoes crosswise, scald with boiling water and remove the skin. Put the tomatoes and peppers in jars, shifting with dill sprigs. Boil water with salt and spices, add vinegar and pour vegetables in jars with this marinade. Sterilize jars for 15 minutes, roll up, then turn upside down and wrap until completely cool.

Canned tomatoes with honey and garlic

Ingredients (calculation for 3 liter jars):
1.5-1.8 kg small hard tomatoes,
1 head of garlic
3 umbrellas of dill,
1.5 sheets of horseradish,
6 leaves of blackcurrant,
9 white peppercorns
2.5 liters of water,
6 tbsp honey,
3 tbsp salt.

Cooking:
Peel the garlic and cut lengthwise into slices. Cut off the tops of the tomatoes, make an incision in the center and stuff with garlic. Place horseradish, dill, currants and tomatoes in sterilized jars. Add pepper, cloves, honey, salt to the water and let it boil. Pour the prepared marinade over the tomatoes, cover with lids and leave for 5 minutes. Then pour the marinade back into the pan and boil. Do this procedure 3 times, then roll up the jars and turn them over until they cool completely.

Cherry tomatoes marinated with champignons

Ingredients:
250 g yellow tomatoes cherry,
300 g small champignons,
3 bay leaves,
1 bunch dill,
1 pinch black peas
1 pinch grated nutmeg
1 pinch of allspice,
1 pinch barberry
carnation,
vegetable oil,
50 ml white wine vinegar
salt.

Cooking:
Peel the mushrooms, put them in a saucepan, cover with warm salted water, bring to a boil, then add the white vinegar, a little vegetable oil, cloves, barberry, pepper and cook for 8 minutes. Then add the tomatoes and cook with them for 2 minutes, then add to total mass bay leaf, chopped dill and nutmeg, cover the pan with a lid and let stand for 5 minutes. Next, place the pot in cold water and, stirring gently until completely cooled, let stand for another 30 minutes. Arrange the tomatoes with champignons in sterilized jars, roll up.

"Delicious Flowers" from green tomatoes for the winter

Ingredients for four 3L jars:
green tomatoes,
red, green, yellow bell peppers,
carrot,
garlic.
For marinade:
6 liters of water
18 tablespoons Sahara,
9 tbsp salt,
200 ml 9% vinegar.

Cooking:
Wash the tomatoes and cut them crosswise, but not completely. In the resulting cuts, put a piece of pepper, garlic cloves, carrot slices. Arrange the finished “flowers” ​​in 3 liter jars, after putting greens and black peppercorns on the bottom of the jars. Pour boiling water over the contents of the jars twice, holding for 10 minutes each time, pour marinade on the third and roll up.

Green tomatoes with walnuts

Ingredients:
1 kg green tomatoes
100 g cores walnut,
1 pod of red hot pepper,
4 garlic cloves,
1 bunch basil greens
seasoning for vegetables - to taste,
2 tsp Sahara,
2 tsp salt,
1 tbsp 9% vinegar.

Cooking:
Cut the tomatoes into slices, salt and leave for 10 minutes. Finely chop the hot pepper and garlic, chop the basil greens, the kernels walnuts if they are bitter, soak for 20 minutes in milk, then fry in a pan without oil. Combine pepper, garlic, basil herbs, nuts, vegetable seasoning and sugar. Lay the tomatoes in jars in layers, each of which is sprinkled with the prepared mixture. Add vinegar to each jar, cover with lids and sterilize: 0.5 liter jar - 5 minutes, 1 liter jar - 10 minutes. Then roll up the jars, turn upside down and leave to cool completely.

Dried tomatoes with provencal herbs"Fragrant"

Ingredients:
800 g small tomatoes,
200 ml vegetable oil,
1 tbsp provencal herbs,
4-5 garlic cloves,
1 tbsp Sahara,
1.5 tbsp salt.

Cooking:
Cut the tomatoes into quarters, scoop out any liquid with seeds from them with a spoon and wipe with a paper towel to remove moisture. Next, lay the tomato slices on a baking sheet lined with parchment, sprinkle with salt, sugar, Provencal herbs and garlic cloves, cut into 4 parts. Remove the baking sheet to the upper grate, make a minimum fire and leave with the door open for 1.5 hours. Then turn the baking sheet on the other side and place for another 30-40 minutes. After the time has passed, fold Sun-dried tomatoes in sterilized jars along with seasonings and garlic, pour vegetable oil and close the lid. Store in a cool place.

Green Tomato Jam with Lemons and Rum

Ingredients:
3 kg green tomatoes
3 lemons
2 kg sugar
3 liters of water
100 ml of rum.

Cooking:
Take green fleshy tomatoes no larger than a walnut, wash them, cut them into slices and remove the seeds. Then fill them cold water, put on fire, bring to a boil and cook for 3 minutes, then drain in a colander and let cool. Boil from water and 1 kg of sugar thick syrup, dip the tomatoes in it and cook for a few minutes, remove from heat and leave for a day. The next day, drain the syrup, add the remaining sugar and sliced ​​\u200b\u200blemons along with the peel, put on fire and boil for 7 minutes. Then lower the tomatoes and cook until done. When the jam has cooled, add rum, pour into jars and close with nylon lids.

Red tomato and plum jam

Ingredients:
1 kg tomatoes
3 kg plums,
2.8 kg of sugar,
50 ml lemon juice.

Cooking:
Remove the pits from the plums. Remove the skin from the tomatoes, cut into slices and remove the seeds. Tomatoes, plums and lemon juice mix, put on fire and cook, stirring constantly, for several minutes. Then wipe the resulting mass through a sieve, add sugar and cook for 45 minutes. Divide jam into jars and close with lids.

Here they are - tomatoes for the winter ... What an incredible interweaving of aromas, tastes, subtle combinations in each of the recipes. Each product is a real "tomato symphony" with a touch of piquancy and originality.

Good luck preparing!

Larisa Shuftaykina

If you have your own personal plot, then you are probably familiar with the rich harvest of tomatoes. Every summer resident sooner or later faces the question of where to put all the collected tomatoes ?! What remains after summer salads and tastings at fresh, you can put on delicious winter preparations. Salted tomatoes, salads and marinades from them are always in great demand on the table. Especially during a period of acute shortage of vitamins and the sun.

To stand as long as possible and turn out very tasty, you need to follow the recipes with the prescribed proportions and combinations. There are several secrets successful conservation these vegetables. Right now we will prepare delicious tomato salads for the winter and reveal the most necessary actions for their preparation.

1. Tomato salad with bell pepper for the winter - You will lick your fingers

A very tasty and easy-to-prepare preparation for the winter of tomatoes and sweet peppers will become great addition for winter meals. Such a sunny jar will cheer you up and charge you with summer energy even on the gloomiest day.

Ingredients:

• one and a half kilograms of elastic tomatoes;
• 1 head of onion;
• 1 sweet pepper;
• 50 ml vegetable oil;
• 1 small bunch of dill;
• 2 tablespoons granulated sugar;
• 1 full tablespoon of coarse salt;
• 20 grams of nine percent vinegar.

All ingredients are available, especially during the harvest season.

Cooking steps:

Let's start, as expected, with washing vegetables and peeling them. In a tomato, you need to carefully cut the crust from the tail. Peel the inside of the peppers. Clean the onion from the husk.

1. Cut the tomatoes into neat slices. If your fruits are small, you can cut them into 4-6 pieces. Larger tomatoes can be cut more generously. The main thing is that the slices are neat, beautiful and would easily fit in the mouth.

2. Cut the onion into half rings or into a quarter of a circle. It is better to use a red sweet variety for this.

4. Pepper pulp also cut into neat pieces or strips.

5. Chop the dill as much as possible with a knife.

6. In non-metallic, enameled or plastic utensils Put all the vegetables and season with the remaining ingredients. Mix everything thoroughly with two spatulas. Cover with a lid or flat dish and leave directly on the table for 1 hour to infuse.

While the tomatoes are saturated with pickling juice, prepare jars for laying out the salad. They need to be washed with a solution of soda and sterilized in the oven (microwave or steamed). Covers for them must be boiled for 10-15 minutes over medium heat.

7. Now the vegetables are highlighted fragrant juice and slightly changed in appearance. First, the vegetables need to be evenly distributed over the jars, and then pour the brine equally. Cover with lids.

8. Put all the cans in the pan and pour water so that its level reaches the “shoulders” of the cans. Set on the stove and boil for 20 minutes from the moment of boiling. Remove the jars from the pan and roll up immediately. Be careful, the jars are very hot.

9. Gently move the jars out of the pan onto a flat surface, upside down. At night they need to be wrapped in a warm blanket. And in the morning they can already be put away for storage.

What I love about this recipe is the speed of preparation and its rich taste. There is no need to deal with hot brine, multiple boiling and boiling. Everything is very simple and incredibly tasty.

Good preparations!

2. Salad for the winter without cooking "Spark", with horseradish and tomatoes

The famous and beloved by all Ogonyok, or, simply, " horseradish snack"We will prepare right now. It also does not need to be cooked, which is why it will retain more vitamins, taste and crunch. How tasty is it to eat such an appetizer with black bread, or use it as a pasta sauce ?! Salivating at the mere mention. Try to cook such a blank with us.

Ingredients:

• 3 kilograms of tomatoes (you can use any);
• a glass of peeled garlic;
• 1 pod of hot pepper;
• 1 horseradish root;
• a full glass of granulated sugar;
• 3 full tablespoons of coarse salt;
• a glass of 9% vinegar.

Cooking steps:

This appetizer can only be described as "it doesn't get any easier." Cooking method without boiling, all ingredients are ground in one way, everything is mixed and sterilized right in the jars. In addition, despite the simplicity of cooking, the Light turns out to be a real meal! Try it yourself!

1. Pass all products through a meat grinder. Put all other ingredients into a bowl with the mass and mix vigorously.

To make the mass as thick as possible, first cut the tomatoes into pieces and let stand for a couple of hours. During this time, they will release excess moisture. Such pieces need to be twisted through a meat grinder. Thus, the tomato mass will not be too liquid.

2. Cover with a lid and leave for 4-5 hours right in the kitchen.

3. Then you need to pour the horseradish into pre-prepared jars. Since this dish is not pre-ordered heat treatment before entering the container, the jars must be thoroughly washed and sterilized. Cover with lids.

4. Sterilize jars with salad in a bulk heat-resistant dish for about half an hour after boiling. Taking the cans out of the water, immediately roll them up, carefully transfer them to flat surface by turning over the lids. After 8 hours, you can transfer them to a permanent storage location.

If you are preparing a dish not for the winter, or if you have some salad left that was not included in the jars, then you can eat it immediately after insisting. Boil in a container, in this case, no need. Just chill and enjoy your favorite snack!

Bon appetit!

3. Vegetable salad with tomatoes for the winter

I suggest cooking delicious salad for the winter from zucchini, tomatoes and sweet peppers. Such a treat flies off the table in a matter of minutes. It's very easy to prepare approximate time employment - no more than an hour.

Ingredients:

• one and a half kilograms of zucchini, sweet pepper and tomato;
• half a glass of sugar;
• 1 head of garlic;
• a tablespoon of salt (you can with a slide - to taste);
• a tablespoon of vinegar;
• a tablespoon of sunflower oil.

Cooking steps:

Zucchini needs to be peeled and seeds removed, especially if they are middle-aged. Peel the pepper from the tail and entrails. Cut off the stem from the tomato.

1. Cut the zucchini into small pieces.

2. Do the same with tomatoes.

3. The juicy walls of the pepper also need to be cut into small cubes.

4. Place tomato slices in large saucepan, add granulated sugar, salt and turn on the fire. After boiling, boil them for 10 minutes. During this time, they will release a lot of juice.

5. Then you need to add pepper and zucchini to the cooking. As soon as the contents boil, you need to boil it for another half hour. After that, pour in the oil and continue in the same spirit for another 10 minutes. Now it's the garlic's turn. It must be rubbed through the press. After garlic, you need to cook the salad for 5 minutes. The final step will be vinegar. Add it 2 minutes before turning off the fire. Immediately cover with a lid for the remaining couple of minutes of cooking so that it does not evaporate.

6. While the salad is still hot, you need to start bottling the jars. Pour the mass to the very neck and close the lids, very tightly. Then, turn the hot jars over immediately and cover with a warm cloth.

A delicious salad for the winter is ready. Such a salad can be prepared for immediate consumption, not for the winter. You don't need to add vinegar for this. It is enough to cool it and start tasting.

Let your banks stand for as long as you need!

4. The secrets of ideal preparations for the winter from tomatoes

In order for your culinary creations to be stored longer and to be very tasty, you need to follow a few rules. All of them are simple, but their observance guarantees an ideal result. I learned about them, as they say, by word of mouth - from my mother, grandmother, neighbor, and so on. The main thing is that they all really work. Now I will introduce you to some rules on the way to a long-term and delicious snack from tomato.

1. If you plan to prepare a salad with whole or coarsely chopped tomatoes, then it is better to choose slightly unripe, elastic fruits for this. They keep their shape better and do not deteriorate for a long time. If you finely chop vegetables, for example, making horseradish, the tomatoes may be overripe. The main thing is that there are no signs of damage and rot on them.

2. For any kind of blanks, including tomato salads, it is better to use coarse salt. Any other salt, with additives and small, can provoke quick spoilage and explosion of cans.

3. Experienced hostesses know that if you add a little mustard seed to the preservation, then the shelf life increases. The same effect can be achieved by adding a tablespoon of vodka to a three-liter jar.

4. Very milestone any kind of blanks is mandatory sterilization cans. This is especially necessary when the product is bottled without pre-cooking. There are some process jars with steam, over a saucepan or in a double boiler. It is very convenient to do this in the oven or microwave. Lids for seaming also need to be boiled or simply poured over with boiling water.

5. And the most important moment in any culinary movement is a great desire and love for your work. Putting a piece of your soul into each jar along with bright pieces of summer, you will get an excellent result!

I wish you success!

5. Video - Assorted salad of cucumbers and tomatoes for the winter

It is rare that a hostess does not make harvesting of tomatoes for the winter, but in this responsible business it is not enough to have high-quality seasonal tomatoes, you also need to stock up good recipes canned tomatoes so that the proportions of the marinade are correct, and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to make preparations for the winter from tomatoes according to proven golden recipes.

I suggest you, dear friends, in this article about preparations for the winter from tomatoes, share your proven recipes for preparations. After all, preparations for the winter from tomatoes are made by every hostess, and successful recipes found in every cookbook.

And I, in turn, bring to your attention ideas for tomato blanks, which I have been collecting for more than one year, and most of them I have already tried.

Most of the recipes are from my mother's and grandmother's notebook, there are also recipes from my co-workers and friends.

Pickled tomatoes for the winter "lick your fingers"

Look for delicious recipe pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter “you will lick your fingers” without sterilization, with triple filling. Recipe with photo.

Salted tomatoes for the winter in jars according to my grandmother's recipe

Friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years. I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but grandmother's salted tomatoes are under nylon cover for the winter remain for me the standard of quality. Grandma's recipe for delicious pickled tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water. Step by step recipe see from the photo.

Korean-style tomatoes for the winter

My recipe delicious tomato in Korean for the winter, I hope you appreciate it. Everyone at home really liked Korean-style tomatoes for the winter in jars: a little spicy, spicy, with spicy taste spices and crispy carrots. See how to cook.

Satsebeli sauce for the winter

With all my heart I recommend you to prepare satsebeli sauce for the winter. The sauce came out exactly the way I wanted - moderately spicy, but bright enough, with character. I will not claim that this is the recipe classic sauce satsebeli for the winter, but still its taste, as for me, is very close to the traditional one. Recipe with photo.

Homemade tomato juice for the winter with bell pepper

You need delicious preparations for the winter from a tomato? In the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make such homemade tomato juice brighter in taste, I often add bell pepper and a little hot pepper to the tomatoes. This option is much more interesting than the classic one and is great for meat dishes(kebabs, steaks), pizza, etc. See the recipe.

Pickled tomatoes "Classic" (without sterilization)

The recipe for pickled "Classic" tomatoes without sterilization, you can see.

Pickled tomatoes with celery for the winter

I want to suggest that you close the tomatoes with celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only one celery. It has a very bright and rich taste, so you can be sure that your preparation will come out excellent and very interesting. See how to cook.

Tomato slices for the winter with onions

How to cook sliced ​​​​tomatoes for the winter with onions, I wrote.

Sweet pickled tomatoes for the winter (triple filling)

I want to suggest you cook sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. And the company of tomatoes is, in addition to numerous spices, bell pepper: there is not much of it, but it contributes to the overall taste of the workpiece. The recipe itself is completely simple and relatively quick, and the result, believe me, is simply excellent! See recipe with photo.

Salted tomatoes for the winter

A proven recipe for salted tomatoes for the winter can be viewed.

Canned Tomatoes with Citric Acid

Recipe for canned tomatoes citric acid, you can see .

Homemade ketchup for the winter "Tomato"

How to cook homemade ketchup for the winter "Tomato", I wrote.

Tomatoes in tomato juice for the winter

How to cook tomatoes tomato juice for the winter, you can see.

Tomato slices for the winter with parsley

How to cook sliced ​​​​tomatoes for the winter with parsley, I wrote.

Canned cherry tomatoes with grapes (no vinegar)

The recipe for canned cherry tomatoes with grapes, you can view.

Adjika with horseradish for the winter "Special"

How to cook special adjika with horseradish for the winter, I wrote.

Delicious tomato adjika

The recipe for adjika from tomato, you can see

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

How to cook canned tomatoes cherry with grapes and bell pepper for the winter, with citric acid, you can see.

Homemade ketchup for the winter

How to cook delicious, fragrant, and thick homemade ketchup for the winter, I wrote.

Tomatoes in their own juice for the winter: the easiest recipe!

You can see how to cook tomatoes in your own juice for the winter.

Spicy tomatoes in their own juiceWith horseradish

It is unlikely that I will surprise you with just tomatoes in their own juice - this recipe is well-known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I am sure you will be interested. This is how I closed the tomatoes last year for testing and was very pleased with the result. See recipe with photo.

Marinated tomato wedges in portuguese

These tomatoes, marinated in Portuguese-style slices, turn out just wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another plus of this recipe is that it is a pleasure to cook it: everything is very simple and fast. Recipe with photo see.

Delicious salad with beans for the winter from tomatoes

How to cook a salad with beans for the winter from tomatoes, you can see.

Adjika sweet and sour with apples

How to cook sweet and sour adjika with apples, I wrote.