Tomatoes with carrot tops: the best recipes. Canned tomatoes with carrot tops for the winter - a step by step recipe with a photo

Having tried tomatoes according to this recipe once, you will certainly harvest them every season.

Pickled tomato recipes are basically similar to each other, but there are slight differences and cooking features. Next, we will consider several options for preserving tomatoes with carrot tops. The main and main feature of such a seaming is that it must stand for at least two and a half to three months, so that the tomatoes have time to thoroughly absorb the pleasant taste that makes this dish so charming.

Recipe tomato with carrot tops for the winter

For this preservation, it is best to choose tomatoes of fleshy, dense varieties and small in size. Then they will not only taste delicious, but also look very nice in a jar. Cream is perfect.

• Five liters of water;
• Sugar - 20 tablespoons;
• Salt - 5 tablespoons;
• Table 9% vinegar - 350 grams;
• Carrot tops;
• Tomatoes - how much will go into jars.

According to this recipe, the output is 4 three-liter jars of delicious, beautiful twist.

Before starting, the tomatoes and carrot tops are washed well and dried.

We prepare three-liter jars. Wash them well, then sterilize them in any convenient way: steamed in the grandmother's way, in the microwave or in the oven.

Pour water into a pot of suitable size and boil.

At the bottom of the prepared jars lay out 4-5 sprigs of carrot tops. Then put in the tomatoes. On top, you can put another small sprig of carrot tops.

Fill jars with future seaming with boiling water and leave for 25-30 minutes. After the time has passed, drain the water back into the pan, add sugar, salt there, bring to a boil. Sugar and salt should be completely dissolved. Remove the marinade from the fire, add 350 grams of table vinegar.

Fill jars with tops and tomatoes with hot marinade, roll up with sterilized lids. We wrap the jars in a blanket upside down and leave to cool completely.

This recipe is similar to the first one in terms of the cooking method, only the ingredients are added: bay leaves and allspice (peas).

• Tomatoes - how much will go into jars;
• Fresh carrot tops;
• Five liters of water;
• Sugar - 250 grams;
• 2.5 tablespoons of salt
• Table vinegar - 250 milliliters (or 500 ml of apple cider vinegar);
• Bay leaf - 2-3 leaves;
• Allspice - 12-15 peas.

We prepare tomatoes, carrot tops and jars as in the previous recipe.

This recipe is also popular, but it differs from the previous ones in that citric acid is used instead of vinegar.

For one three-liter jar of tomatoes you will need:

• Sugar - six tablespoons of sugar;
• Salt - one and a half tablespoons;
• Citric acid - half a tablespoon.

Wash carrot tops and tomatoes well, dry them. Using a toothpick, we pierce the tomatoes in several places. This procedure will prevent cracking of tomatoes when interacting with boiling water. Next, put in a sterilized jar several branches of carrot tops mixed with tomatoes. Fill the jar with boiling water, leave for 20 minutes. Drain the water back into the pan, add sugar, salt. Bring to a boil. I fill the jar with hot marinade. Add half a tablespoon of citric acid. We roll up the lid, and cool under the "fur coat".

Ingredients for one three-liter jar:

• Small tomatoes - how much will go into a jar;
• Three sprigs of carrot tops;
• Two bay leaves;
• Four cloves of garlic;
• Peppercorns - 5-7 pieces;
• One - two dill umbrellas;
• One tablespoon of 70% vinegar;
• Five tablespoons of sugar;
• Two tablespoons of salt;
• One liter of pure water.

Also, if desired, a few leaves of currants, cherries can be added to this seaming.

We prepare jars, wash, sterilize.

Wash and dry tomatoes and all herbs.

We put the tops on the bottom of the jar, then put the garlic, dill, bay leaves, pepper. Add cherry and currant leaves if desired. Then lay out the tomatoes. So that they do not burst from boiling water, you can pierce them with a toothpick as in the previous recipe.

The next step is to take a pot of suitable size, pour water into it, add two tablespoons of salt and five tablespoons of sugar. We boil the marinade, after which we fill it with a jar of tomatoes to the very top. We leave for 15-20 minutes. Then pour the brine into the pan, and bring to a boil again.

While the brine is boiling, add a tablespoon of vinegar to the tomatoes and tops.

Pour hot brine over tomatoes. It remains only to roll up the jar with a sterilized lid and leave it wrapped until it cools completely. Another original recipe for tomatoes with garlic -.

Canned tomatoes with carrot tops. Recipe with step by step photo

Canned tomatoes with carrot tops. Recipe with photo

, 8th grade student
MBOU "Basic boarding school No. 3 named after the Hero of Russia Vladimir Elizarov", 14 years old
Supervisor: Tsybanova Galina Anatolievna ,
teacher MBOU "Basic comprehensive boarding school No. 3 named after the Hero of Russia Vladimir Elizarov"
Purpose: autumn preparations.
Preserving means preserving the useful properties and nutritional value of products for a long time. Vegetable preservation is characterized by pleasant taste and useful properties.
To implement my project, I was looking for information on the Internet (about canning tomatoes with different spices and herbs). On one of the sites I came across the recipe “Canned Tomatoes with Carrot Tops”. I liked it because no additional spices and herbs are required for rolling tomatoes.

Description: The master class is designed for schoolchildren of grade 6 and older, their parents. This material may well be used by technology teachers when studying the "Cooking" section.
Target: Canned tomatoes in a small jar.
Tasks:
- to expand the idea of ​​harvesting vegetables for future use
- prepare for independent living
- Develop independence and self-control
- to cultivate a cognitive interest in cooking

To prepare the workpiece you will need:

1.Ingredients:

Elastic medium-sized tomatoes
- tops from one carrot
- salt
- sugar
- food vinegar 9%
Iodized salt is not recommended for canning vegetables,
but in our class there was only such

2. Equipment:

Glass jar with tin lid
Drain cover
Scales
Plate

Two enamel pots of different sizes
Table and teaspoon
wooden toothpicks
Seamer (key)
Can holder
Napkin

Progress:

1. Before starting work, put on protective clothing and wash your hands with soap and water.
Choose medium-sized tomatoes of medium maturity, which will not burst in the future. Rinse the fruits and carrot tops thoroughly in warm water. First you need to clean them of dirt and dust, and then rinse again and put on a plate to dry.

2. Wash the jar and lid with baking soda and rinse under running water.
3. Place the jar in a preheated oven to sterilize for 15 minutes.
Boil the lid for at least 5 minutes.

4. Calculate how much sugar, salt and vinegar you need.
While the jar was being sterilized and the tomatoes were drying, I once again looked at the recipes saved on the computer and chose the last post (5 liters of water, 20 tablespoons of sugar, 5 tablespoons of salt, 350 grams of 9% vinegar), because this recipe has been tested and is convenient for calculation .
For 1 liter of water you need 4 tablespoons of sugar 1 table. a spoonful of salt and 70 grams of 9% vinegar
1 st. a spoonful of salt - 30 g
1 st. a spoonful of sugar - 25 g
To fill a 0.6 liter jar, 0.3 liters of water is enough for me, so I weighed the ingredients:
Salt - 30 g x 0.3 \u003d 10 g
Sugar - 25 g x 4 x 0.3 = 30 g
Vinegar - 350 g / 5 x 0.3 \u003d 21 g

5. Put a piece of carrot tops on the bottom of the prepared and cooled sterile jar.

Then tightly lay the tomatoes (as many as you like).
Each fruit must first be pricked at the location of the stalk with a wooden needle (toothpick) so that they do not burst during canning.

Between the tomatoes, additionally lay sprigs of tops.

6. In order for each tomato to retain its bright color and elasticity, it is necessary to carry out heat treatment. To do this, boil water and carefully pour boiling water into a jar.

7. Then immediately drain the water back into the pan and start preparing the marinade.

To do this, add salt and sugar to the drained water. Place the saucepan over medium heat and bring the mixture to a boil. Boil until the salt and sugar are completely dissolved (about a couple of minutes). Pour in the vinegar and let the marinade brew for a few minutes.
8. Pour the tomatoes in a jar with hot marinade, without adding about 1 cm to the edges of the neck.

9. Cover the jar with a sterile tin lid and place in a pot of hot water to pasteurize. The water in the pot should reach the shoulders of the jar.

Pasteurization is a controlled heat treatment of food to kill bacteria and other microorganisms.
To prevent the jar from bursting, put a napkin folded in several layers on the bottom.
The pasteurization time is counted from the moment the liquid boils.
and for my jar is 10 minutes.
10. After this time, pull the jar out of the pan with a gripper.

11. And roll up

12. Check the jar for leaks (tilt gently to make sure the marinade does not leak).
Shake the jar, put the lid down and leave to cool completely.
An interesting ingredient in the form of carrot tops gives an unusual taste to pickled tomatoes. The marinade is special, and the tops also give an unusual appearance to the finished dish.
The peculiarity of such a seam is that it must be allowed to stand for at least three months, otherwise, the tops will not yet have time to convey to the fruits the very taste that makes this seam so unique and unusual.

Having tried these tomatoes once, you will definitely want more! Maybe it's in the tomato tops, or maybe in a somewhat unusual - sweet - marinade, but absolutely everyone likes them.

So, let's get started ... My cans and tomatoes. We pierce each tomato with a toothpick or skewer, then when heated, the air freely escapes from them and the tomatoes do not burst. Someone will consider this superfluous, but I always do this (even if I preserve two buckets), a good appearance is already half the battle.

We put tomatoes mixed with carrot tops in jars - those same ponytails, "spit on the street", which are usually thrown away. For 1 liter of volume 1-2 pcs. tops. NO OTHER SPICES! This recipe is not for taking the initiative!

Pour boiling water over, let stand almost until cool (and you can cool down).

Drain the water, add 4 tbsp. to 1 liter of liquid. spoons of sugar, 1 tbsp. l. salt, 70 g of table vinegar (6%). Let it boil for a minute, pour over the tomatoes, roll up, turn over until cool. You can wrap yourself in a blanket, but who is used to it ...

Delicious, tender tomatoes are ready! Bon appetit!

The recipe is simple, allows you to preserve "in between". The only difficulty is sometimes it is not easy to get carrot tops. Last summer, I specifically negotiated with grannies at the market, this year I planted a bed of carrots in the country specifically for tops.

Each of us knows many recipes for canning tomatoes. But lately, many housewives have been closing tomatoes with carrot tops for the winter, having learned about the exceptional benefits of this fluffy greenery, which they used to simply throw away. Try it too, you won't regret it. Do not be embarrassed that only the tops are used in the recipe, there is no horseradish, no dill, no other roots, leaves and spices. Believe me, the tomatoes turn out very tasty, they will go great in winter with fried or boiled potatoes.

We give a recipe for one jar with a capacity of 3 liters of preservation. If you want to make less per sample, then start with a liter jar, reducing the amount of ingredients by three times.

Taste Info Tomatoes for the winter

Ingredients

• tomatoes - 1.8-2 kg;
• carrot tops - 10-12 branches;
• water - 1.5 l;
• salt - 3 tsp;
• granulated sugar - 6 tbsp. l.;
• table vinegar (9%) - 6 tbsp. l.

How to cook pickled tomatoes with carrot tops for the winter

Start by preparing carrot tops. If it is hard enough at the base, then cut off this place, leaving only soft greens. Now immerse it in a bowl of cold water and leave for 5 minutes, during which time the branches will be cleaned of dirt. After that, rinse it under running water and lay it on a kitchen towel to dry.

At the bottom of a clean, dry, pre-pasteurized jar, lay part of the tops. For a 3-liter container, divide all the greens into three parts - put one on the bottom, the second somewhere in the middle between the tomatoes and the third already at the very neck, when the dishes are completely filled. If you are doing canning in liter jars, then it is enough to lay the tops on the bottom of the dish and on top. Decide on the capacity yourself, it’s convenient to close it in small jars - you open one, eat it and you don’t need to look for a place in the refrigerator to store it. But if the family is large, a 3-liter blank is quite suitable, which the household can handle in one lunch or dinner.

Choose medium or small tomatoes for pickling, it is easier to put them in jars and then get them out. The fruits should be ripe, but not too soft. It is desirable that the flesh and skin of the tomatoes be dense, this ensures that they do not burst during cooking, and also retain their shape perfectly. Another important rule is that in order for the degree of salting to be uniform, take fruits of the same variety and approximately the same size.

Wash the tomatoes thoroughly and use a toothpick to make 2-3 punctures in each place where the stalk was attached. Here the pulp is the most dense, and the holes will help the vegetables to salt well.

Fill the jar with tomatoes, try to pack them tightly enough.

Don't forget to lay the leaves between the tomatoes and on top.

At this point, water should already boil on the stove, pour the contents of the jar with it. Cover with a heat-treated lid on top (just boil them for 1-2 minutes) and leave in this state for 10 minutes.

Using a special nylon lid with holes, drain the water from the jar into the pan, on its basis we will now prepare the marinade. Place a bowl of water on the fire, pour salt and sugar into it and, with constant stirring (to dissolve the grains), bring to a boil. Let it boil for a couple of minutes, then pour in the vinegar, mix and immediately turn off the heat.

Pour the boiling marinade into a jar of tomatoes and seal with a lid. Turn the workpiece upside down, this will help to seal the jar with a lid more firmly. Wrap a warm blanket on top and leave in this position until it cools completely.

On a note: Earlier we talked about how to prepare.

Pickled tomatoes with carrot tops for the winter put in a cool place (basement or cellar).

Ingredients:

• tomatoes;
• carrot stems;
• garlic;
• laurel;
• 6 liters of water;
• 210 gr. table salt;
• 450 gr. Sahara;
• 400 ml of acetic acid 9%.

Preparation method:

1. Wash tight ripe tomatoes thoroughly.
2. In 3 l. put 4 sprigs of carrot leaves, 1 clove of garlic, 1 bay leaf on the bottom of the container.
3. Fill the bowl with tomatoes.
4. Pour the tomatoes with boiling water without spices, cover, let stand for a quarter of an hour.
5. Pour water into a saucepan, boil the brine, adding all the listed ingredients.
6. Pour the tomatoes with the prepared solution, preserve.
7. Turn upside down, wrap warmly until completely cooled.
8. We put away for storage.

Canned tomatoes with carrot leaves: a recipe for the winter

Ingredients:

• tomatoes;
• 6 liters of water;
• a bunch of carrot tops;
• 600 ml apple cider vinegar;
• 250 gr. granulated sugar;
• 250 gr. salt;
• 12 pcs. allspice;
• 3-4 bay leaves.

Preparation method:

1. My tomatoes and leaves, dry.
2. We put greens at the bottom of the jar, fill to the top with tomatoes.
3. Fill with hot water, let stand for 15 minutes.
4. Drain the water into a saucepan, add salt, sugar, laurel, pepper, let it boil, at the end of the vinegar.
5. Pour the prepared brine over the tomatoes.
6. Roll up the lids.

Delicious and simple recipes for preserving food for the winter

Tomatoes preserved for the winter in a spicy marinade: a recipe with carrot stems

Ingredients:

• ripe tomatoes;
• a bunch of tops;
• a head of garlic;
• laurel;
• allspice;
• inflorescences of cloves;
• dill (umbrellas);

For 4 liters of brine:

• 150 gr of salt;
• 13 art. l. Sahara;
• 25 ml 70% vinegar.

Preparation method:

1. Wash and dry vegetables well.
2. We wash the jars in advance and sterilize them together with the lids.
3. We prepare the brine by boiling water, adding all the listed ingredients to it, except for vinegar.
4. We place allspice, cloves, garlic, laurel, dill, several stalks of tops in jars.
5. From above we make a bookmark of tomatoes, pour back into the pan.
6. Boil again, add vinegar.
7. Pour the tomatoes a second time, close the lid.

You can include your favorite spices in the preparation.

Recipe for vegetable platter of green and red tomatoes with carrot tops

Ingredients:

• 10 young cucumbers;
• 10-15 small multi-colored tomatoes, including green ones;
• ¼ head of cabbage;
• 5 young patissons or 2 milk squash;
• 1-2 pcs. large bulbs;
• a head of garlic;
• a bunch of carrot stems;
• 3 sweet peppers;
• 30 gr. salt;
• 240 gr. Sahara;
• 400 ml 6% vinegar;
• peppercorns.

Preparation method:

1. We clean the onion with garlic.
2. We clean the cabbage head from the top sheets, cut it into pieces.
3. Peel zucchini or squash. Zucchini is recommended to be cut into circles.
4. We free the pepper from seeds, cut off the stalk, cut into 5 parts.
5. We cut the onion into rings.
6. Cut off the ends of the cucumbers.
7. In boiling water for 6 minutes. immerse cabbage and squash, or zucchini.
8. In the prepared jar on the bottom we put greens and peppercorns.
9. Lay the vegetables on top in any order.
10. I'm preparing the brine. We boil water, add salt and granulated sugar, after turning off the fire, pour in vinegar.
11. Pour the marinade, without adding 1.5 cm to the side.
12. We put the jars in a large saucepan, fill with water, stepping back from the top of a centimeter 3, together with the lids, sterilize from the moment the water boils for 14 minutes.
13. Roll up.

After complete cooling, we remove for storage.

Pickled tomatoes with carrot tops for the winter

Ingredients:

• ripe, dense tomatoes;
• carrot leaves;
• a head of garlic;
• horseradish, roots and tops;
• salt;
• sugar;
• mustard plasters.

How to cook a "five-minute" redcurrant

Preparation method:

1. We lay part of the herbs and roots on the bottom of the prepared jar.
2. Lay the tomatoes on top.
3. Add the remaining herbs on top.
4. Fill the tomatoes to the top with cold water. Next, pour everything into a bowl.
5. Regardless of the resulting amount of water, pour 50 gr. granulated sugar and 120 gr. salt, based on one large jar.
6. We boil the brine, we cool.
7. Pour cold brine over tomatoes. Under the lid we put a mustard plaster the size of a box of matches, close it. Mustard plaster will prevent the appearance of mold.

Green tomatoes marinated with carrot leaves: a delicious recipe

Ingredients:

• green tomatoes;
• 100 ml of vinegar;
• 12 tsp Sahara;
• a pair of bulbs;
• 100 gr. salt;
• laurel;
• carrot stems;
• black and allspice;
• 10 gr. dry red pepper.

Preparation method:

1. Wash tomatoes, dry, cut in half.
2. Wash, clean, cut onions into rings.
3. Put the onions and tomatoes in an enameled pan, pour cold brine, leave for 7 hours in a cool place.
4. After a while, drain the brine, put the tomatoes and onions in jars.
5. Boil the brine and pour over the tomatoes.
6. We send the prepared workpiece to a pot of water for sterilization.
7. Roll up. Studio. We send for storage.

Pickled tomatoes with carrot leaves: recipe with citric acid

Ingredients:

• ripe tomatoes;
• carrot leaves;
• garlic;
• lemon acid;

For marinade:

• 8 art. l. salt;
• 6 liters of water;
• 6 art. Sahara.

Preparation method:

1. We put the washed tomatoes in pre-washed and sterilized containers, sprinkle well with chopped carrot tops.
2. In every 3 l. put 4 cloves of garlic in the container.
3. I'm preparing the brine. Bring water to a boil, add salt and sugar.
4. Pour the tomatoes with a solution, after 10 minutes pour into a saucepan, boil. We do this twice.
5. For the 3rd time, put a lemon in the drained brine, 8 tsp, boil, pour the tomatoes.
6. We close. We wait until it cools down, put it away for storage.

Ways to preserve grape leaves for dolma

Cherry tomatoes with carrot tops: a recipe for spicy lovers

Ingredients:

• 3 kg. cherry;
• 9 tsp salt;
• 10 tsp Sahara;
• tops;
• 3 pcs. chili pepper;
• garlic;
• 15 ml of acetic acid per 1 liter. capacity.

Preparation method:

1. Cherry, tops, peppers, my garlic, clean, dry on a towel.
2. Chop the hot pepper into thin rings.
3. Cut the garlic cloves in half lengthwise.
4. We put cherry tomatoes in liter jars, in the process we shift them with tops, garlic and pepper.
5. Pour hot water over the tomatoes, set aside for 10 minutes.
6. Drain the water into the pan, put loose, boil.
7. Pour cherry tomatoes with ready-made brine, add acetic acid to each jar, close.

Canned tomatoes with cauliflower and carrot tops

Ingredients:

• dense ripe tomatoes;
• thick-walled sweet pepper;
• cauliflower;
• garlic;
• carrot tops;
• 8 tsp sugar per 1 liter. marinade;
• 3 tsp acetic acid;
• 2 tbsp. l. salt.

Preparation method:

1. My cabbage, dry, disassemble into inflorescences.
2. We wash the tomatoes and tops, dry them on a towel.
3. We prepare containers for preservation and lids in advance.
4. We put vegetables in layers in jars, shifting the tops.
5. Pour boiling water, wait 15 minutes, drain into a saucepan.
6. We cook the brine. We put salt, sugar in the water, after turning off, pour in the vinegar.
7. Pour assorted, close the lids.

Canned tomatoes with fried carrot tops

Preservation with the addition of carrot tops will not surprise anyone. And what will happen if the tops are not steamed, but pre-fried? The result will certainly please lovers of an unusual spicy taste, because it really differs markedly from similar blanks, and for the better!

Put the tomatoes without ramming.

Pour the contents of the container with boiling water, wait a couple of minutes (no more than 5!), Drain the liquid into a small saucepan. Add sand sugar, salt.

Boil the marinade, pour in the essence immediately after boiling. Immediately pour the liquid into a jar of tomatoes, seal.

Cooling - upside down, under a warm towel or blanket.

A miracle recipe for harvesting tomatoes with carrot tops (video)

Tomatoes are a versatile product that is ideal for both fried potatoes and a festive table. Regular consumption of this vegetable guarantees the supply of all the necessary vitamins and minerals to the body, and it does not matter at all whether you eat them fresh or cook a tomato. There are so many ways to use tomatoes in cooking: from all kinds of salads and fruit drinks to corked salads, assorted or just marinated tomatoes. Even after a slight heat treatment during the preservation process, these vegetables retain the lion's share of useful and nutritious substances, which is very important.