Tomatoes with allspice and cloves. Pickled tomatoes with cloves "Fragrant"

Harvesting vegetables for the winter used to be the only way to keep vegetables in the cold months, but in the current abundance, when any exotic products year-round can be found on the shelves of supermarkets, canned vegetables occupy an important place on the traditional table.

In this article, we will show you how to cook great snack- tomatoes with cloves.
Traditional in the culinary of many peoples, cloves have been widely used for many centuries for the preparation of mainly drinks, preservation and marinades. In Russian and Ukrainian cuisine it is also quite common.

Featured Recipes

For our snacks, you need a whole dried clove. It has a pronounced aroma and gradually gives the taste to vegetables, adding interesting spicy notes.
It will be enough to purchase just one sealed package, you won’t need much (for example, on liter jar add 5 inflorescences).

Traditional

Necessary:

• salt - 2 tsp. spoons;
• sugar - 1.5 table. spoons;
• table vinegar - 2 table. spoons;
• garlic - 5 cloves;
• cloves - 5 pcs.;
• laurel leaf - 3-4 leaves;
• pepper - to taste;
• tomatoes - how much will fit.

1. Prepare a liter glassware: it must be thoroughly washed with soda and wiped dry. Wash the tomatoes. When harvesting preservation in small-volume jars, like ours, it is better to use small vegetables, cherry tomatoes or cream varieties are suitable.
2. Put all the spices with cloves on the bottom and start filling with tomatoes to the very top.
3. Boil filtered water and pour into containers. Let stand for about 10-15 minutes and pour this water into a saucepan and, adding the marinade components - salt and granulated sugar, boil in enamel saucepan. Pour the jars with the resulting brine again and do not forget to pour in the vinegar. Roll up the lids with a wrench.
4. Place upside down in a warm place, wrap and leave to cool completely. After that, put it in storage until the onset of winter.

Cinnamon

We will need:

• tomatoes - about 2 kg;
• sugar sand - 2 table. spoons;
• vinegar - 1 table. spoon;
• filtered water - liter;
• cinnamon - a pinch;
• salt - 1 table. a spoon without a slide;
• garlic - 3 cloves;
• clove, fragrant pepper - 3 pcs.;
• greens, laurels. sheet is optional.

Tomatoes with clove buds according to this recipe are sweet and spicy. The cooking algorithm is very simple.

1. Sterilize jars. You can find a lot on how to do this. useful information in the Internet.
2. Wash the tomatoes and leave to dry on a regular or paper towel.
3. Put garlic, herbs, pepper and cloves in a separate bowl. Pour in boiling water for five minutes.
4. Transfer the spices and cloves to the bowls and start laying out the tomatoes. Fill the container with boiling water and leave for fifteen minutes.
5. As in previous recipe, drain the liquid and prepare the marinade based on it. To do this, add salt and sugar. Bring the brine to a boil, add vinegar and remove from heat.
6. Pour the marinade over the tomatoes and start rolling.
7. Put the jars in a warm place, put them upside down and insulate until cool.

With pickled peppers and onions

• tomatoes - 1.5 kg;
• sugar sand - 1 table. spoon;
• rock salt - 1.5 tsp. spoons;
• vinegar essence - 1 dessert spoon;
• laurels. sheet - 3 pcs.;
• onion - 1 pc.;
• bell pepper - 2 pcs.;
• clove, fragrant pepper - 3 pcs.;
• garlic - a couple of cloves.

1. Sterilize the liter container and lid in a saucepan with water and steam.
2. Lay out the washed tomatoes, leaving room for onions and peppers. Try to leave as little empty space as possible in the jar, put the vegetables close to each other.
3. Add spices, cloves and garlic to the container.
4. Pour freshly boiled water for 10-15 minutes. After the time has elapsed, drain the liquid into a saucepan. Bring to a boil, after mixing salt, granulated sugar in water. Add vinegar after turning off the fire.
5. Pour the marinade over the tomatoes again.
6. Roll up with sterilized lids.
7. Wrap the inverted jars and leave for several hours until completely cooled. Then store in a dark place (for example, in the pantry) until opening.

The use of various spices in cooking is not new for many. Cloves, cinnamon or allspice have become common additions. We have prepared a small list useful tips which may come in handy for canning.

• Don't use big jars
  If you are preparing the preservation in small quantities, try to use a container with a volume of no more than a liter. This makes them much easier to store in the refrigerator after opening.
• Use colorful tomatoes
  To make your appetizers look smart, add more than just red tomatoes. Dilute them with yellow or brown, different forms and sizes.
• Sign banks
  Despite a common misconception, canned vegetables (tomatoes are no exception) and fruits are stored for no more than a year. Date stickers will save you from doubts when choosing a jar to serve on the table.

Tomatoes love in every family, it's great, juicy snack. Various preparations are made from tomatoes for the winter.

Today you will know 7 new tomato recipes for the winter: canned tomatoes with celery, cloves, carrot tops; sundried tomato recipe blank tomato paste at home, tomato adjika for the winter.

A simple recipe for making tomatoes for the winter, a delicious and fragrant snack.

Tomatoes 2 kg, carrots 4-5 circles, garlic 3 teeth, celery 1 stalk, cherry leaves 3 pcs, currants 3 pcs, horseradish leaves 1 pc, dill inflorescences 1 pc, cloves 3-4 grains, allspice 3-4 pcs.

Pickle on three-liter jar: sugar 4 tbsp. l., salt 2 tbsp. l., vinegar 9% 160 ml.

Pickled Tomato Recipe

Wash and sterilize jars and lids. At the bottom of the jars put greens, carrots cut into rings, garlic, fill with tomatoes.

To prevent the tomato skin from bursting, pierce with a toothpick at the point where the stalk is attached. Pour boiling water, cover, leave for 10 minutes.

Drain water, add salt, sugar. As the mixture boils, add vinegar and turn off.

Before pouring, add allspice, cloves to jars and pour brine. Roll up the jars with lids, turn upside down, wrap with a blanket and leave to cool completely.

Such tomatoes are a real find in the winter when the second course and as an independent juicy snack.

Ingredients for a 3 liter jar: tomatoes, onion 1 PC., Bay leaf 1-2 pieces, garlic 1-2 teeth, black peppercorns 5 pieces, allspice 5 pieces, mustard seeds 2 tbsp. l.

Marinade for a three-liter jar: sugar 3 tbsp. l., salt 2 tbsp. l., vinegar 9% 50 ml.

tomato recipe

Wash and sterilize jars and lids. At the bottom of the jars we put the onion cut into half rings, garlic and bay leaf. Fill jars with tomatoes to the top.

Fill with boiling water, cover with lids. We leave for 20 minutes.

Drain the brine, bring to a boil and pour again, but already for 10 minutes.

Drain the brine, add sugar, salt, bring to a boil and then pour in the vinegar.

Pour mustard, black pepper and allspice into jars. Pour jars with boiling marinade.

Roll up, turn over and wrap, leaving to cool completely.

savory and original snack from tomatoes and grapes.

Ingredients: cherry tomatoes 4 kg, white grapes 300-400 g.

Marinade for 1 liter of water: sugar 1 tbsp. l., salt 1 tbsp. l.

Wash tomatoes and grapes well. Prepare jars (I took half a liter) and lids: wash, sterilize.

Top 1/4 jar with grapes, then top with cherry tomatoes. Fill the jars with boiling water, cover with a lid, leave for 10 minutes.

Pour out the water from the jars, add salt and sugar, bring to a boil. Fill jars with tomatoes and grapes, roll up.

Turn jars upside down and leave to cool.

Paste necessary thing when preparing various dishes at any time of the year. Let's prepare a thick and natural tomato paste at home for the winter.

Ingredients: tomatoes grade Cream 6 kg, salt 1 tbsp. l. with a hill.

Recipe for making tomato paste

Best for making pasta tomatoes Cream- fleshy, with a small amount grains.

Wash the tomatoes, cut off the damage. Scroll the tomatoes with a meat grinder with a juice attachment or through a juicer.

Received tomato puree pour into a saucepan with a thick bottom. We put on the fire and, as it boils, cook over medium heat for 2 hours, stirring constantly (every 10 minutes). Do not cover with a lid, the moisture should evaporate.

After 2 hours, add salt, mix. You can add spices to taste. We continue to cook for another 2-2.5 hours on low heat. Remember to stir occasionally.

When all the moisture has evaporated, the paste is ready.

I put a part of the resulting tomato paste into clean, sterile and dry 250 ml jars. The second part is frozen in portions based on one preparation of 1.5-2 tbsp. l.

Spread the pasta in Silicone forms for cupcakes, put in the freezer overnight.

Then in the morning I take the pasta out of the molds and put it in plastic bags and put it back in the freezer for storage.

From 6 kg tomato turned out 1.4 kg thick tomato paste.

original and tasty snack cooked at home. Sun-dried tomatoes are added to salads, delicious pizza is baked.

Ingredients: tomatoes 1.7 kg, ground black pepper 1 tsp, salt 1 tsp, sugar 1.5 tsp, garlic 2-3 cloves, olive oil 200 ml, balsamic vinegar 1 tsp, seasoning to taste.

Dried Tomato Recipe

For cooking, it is better to use fleshy tomatoes, one of these varieties is Cream.

Wash the tomatoes, put on paper towel to dry out.

Cooking tomatoes in the oven. Line a baking sheet with parchment paper and cut the tomatoes in half or quarters. Lay the tomato halves on a baking sheet.

Prepare seasoning: mix salt, sugar and black ground pepper. Sprinkle the tomatoes with this mixture and put in a heated oven.

Dried tomatoes at a temperature of 100-120 degrees for 4-5 hours. The oven should be slightly open for ventilation in order to remove excess moisture.

Separately, prepare the marinade while the tomatoes are drying. Finely chop the garlic, add seasoning (I use a mixture of herbs basil, dill, rosemary).

Pour a mixture of herbs and garlic with olive oil.

Wash jars and lids for storing sun-dried tomatoes, sterilize and dry.

We put the finished tomatoes in prepared jars. When folding, pour each layer of tomato with a mixture olive oil with spices, for better impregnation.

When laid last layer, add olive oil 1 cm above the tomato. Add 1 tsp balsamic vinegar and cover with a lid. Keep Sun-dried tomatoes in a refrigerator.

A quick recipe for making adjika from tomatoes and peppers for the winter. Acute adjika used as sauce for various dishes or as a snack.

Ingredients: tomatoes 5 kg, bell peppers 1 kg, carrots 1 kg, apples 1 kg, hot peppers 5 pods, garlic 7-10 cloves, vegetable oil 0.5 liters, salt 2 tbsp. l., sugar 1.5 tbsp. l., vinegar 9% 120 ml.

Adjika Recipe

Wash and sterilize jars and lids. I use half liter jars.

Wash the tomatoes Bell pepper, apples. Remove the seeds from the peppers, peel the apples and skins and cut out the middle.

Grind tomatoes, peppers and apples in a food processor or with a meat grinder.

Grate carrots on a fine grater. IN large saucepan combine tomatoes, sweet peppers, carrots, apples, put on fire. Boil after boiling for 2 hours over low heat.

Over time, add chopped hot pepper, garlic, salt, sugar, vegetable oil. Mix thoroughly and cook for another 20 minutes. Pour hot adjika into jars and roll up. From this amount of ingredients, 12 half-liter jars of tasty, spicy adjika were obtained.

A quick recipe for preparing tomatoes for the winter. original taste carrot tops will add tomatoes.

Ingredients: tomatoes, carrot tops.

Marinade: water 5 l., sugar 300 g., salt 4 tbsp. l., vinegar 9% 350 ml.

winter tomato recipe

Wash your tomatoes. Prepare jars: wash, sterilize.

Put 4 sprigs in each jar carrot tops, fold the tomatoes to the top.

Pour boiling water over jars for 20 minutes. Drain the water, add salt, sugar and, as it boils, pour in the vinegar. Pour jars of tomatoes with boiling marinade, roll up lids.

Turn jars upside down, wrap and leave to cool.

Like these ones simple recipes winter tomato. Bon appetit!

The recipe has been tested more than once and it is definitely guaranteed that the preparation can easily survive until the end of winter and even longer. In addition, the tomatoes according to this recipe are tasty, dense and very fragrant.

Ingredients:

Cooking

Wash the tomatoes thoroughly. Tails can not be torn off. I used the variety "cream" in yellow and red. Together in a bank, they will look beautiful. But it's even better to take cherry. They are smaller and more fit in a jar. In addition, in winter, such small tomatoes disperse even faster.

Wash the jars thoroughly with baking soda. Put cloves, parsley, garlic, peas at the bottom. Place the tomatoes carefully.

Boil water in a kettle and pour it over the tomatoes in jars. Let stand 10 minutes, boil water again. Drain the water from the tomatoes into the pan, then pour them with a new portion of boiling water.

Add sugar and salt to the water in the saucepan in the amount indicated in the recipe, based on how many jars you close. When the water in the pan boils, pour out the water in the jars again. And pour the tomatoes in a new way, but with the already prepared brine. Pour a tablespoon of vinegar into each jar. Roll up and flip.

Take it in this position to a warm place, wrap it up and leave it until the jars with the contents have completely cooled down. Then put away in cool place for storage.

Bon appetit.

Cooks in many Asian and European countries use cloves as a seasoning for meat and fish dishes, for preparation of marinades and sauces, confectionery and drinks. The widespread use of this spice is also noted in Russia and Ukraine. It is one of the main ingredients in canning and pickling vegetables and fruits. Our task today is to learn how to cook pickled tomatoes with cloves for the winter. Together with you, we will prepare this preparation to please our loved ones, especially those who prefer spicy and spicy dishes. Prepare all the food and utensils, we begin.

Taste Info Tomatoes for the winter

Ingredients for one 1 liter jar:

• Red tomatoes - 500-700 g;
• bell pepper- 1/2 pod;
• Garlic -1 clove;
• shallots - to taste;
• Cloves - 5 dried inflorescences;
• Sugar - 3.5 tbsp. l.
• Salt - 2 tsp
• Water - 500-600 ml;
• Citric acid -1 tsp. (incomplete).

How to cook canned tomatoes with cloves for the winter

Use whole florets for the marinade dried cloves. This spice has a rather rich aroma, so you don’t need to add a lot of it. 5 pieces will be enough for a liter jar of tomatoes. If you are a fan of this spice, then you can increase the number of inflorescences by 1-2, but do not overdo it, not all spices are safe.


Choose tomatoes for pickling not large, with a thick skin. These can be cherry tomatoes or in the form of plums, that is, small, compact. To make your workpiece look bright in the jar, take multi-colored tomatoes: red, yellow, orange or brown.

Boil a liter jar in a saucepan with water or steam sterilize with a lid. Fill the jars with tomatoes to the brim. Pack them tightly so that there is as little empty space as possible in conservation.

To create an additional piquant taste, in such a blank you can put a few strips of sweet pepper, shallots and a clove of garlic.

Put a clove in a jar.

Boil water and pour over tomatoes. Cover the jar with a lid, leave for 10 minutes. Drain the water back into the pot and return to the heat. Pour boiling water over the tomatoes again, leave for another five minutes.

Drain the water from the tomato into a bowl, prepare the marinade based on it. First, add sugar and salt to the water, boil on the stove. Then add to the marinade citric acid and bring to a boil again.

Pour the jars with boiling marinade, roll up the lids. Turn the jars over and put on the lids for additional sterilization, let them cool in this form.

An ordinary pantry in your apartment is suitable for storing pickled tomatoes with cloves.

Helpful Hints

• For preparations with hot spices, use containers from 500 to 1000 ml. After opening sealed cans, you need to store them in the refrigerator, which is not always convenient, therefore, eat canned food follows during the day. This is not always possible, because if there are a lot of vegetables, spicy seasoning V in large numbers can be harmful to health.
• Store canned food (hermetically sealed) at room temperature, you can up to 12 months, after this period it is unsafe to use them.

Earlier we talked about how to prepare.