Recipe for marinated grape tomatoes. Tomatoes with grapes for the winter

If you want to pamper yourself with unusual preservation, prepare tomatoes with grapes for the winter. For this homemade preparation, medium-sized tomatoes or cherry tomatoes are used. It is possible to plant a number of small tomatoes in the beds especially for such conservation. It is better to preserve them in liter jars so that after opening in winter the workpiece does not stand in the refrigerator for a long time. Salted tomatoes are served both on weekdays and on the festive table. Tomatoes are not only tasty, but also decorate the meal - that's how appetizing they look!

Proven recipes that you canned for many years can get boring. To try something new, you can close tomatoes and grapes in one jar.

For preservation you will need (based on 1 liter jar):

• tomatoes - 500 g;
• 200 g sultana grapes (any green variety will do);
• 1 small head of garlic.

Marinade Ingredients:

• 6 pcs. black peppercorns;
• 3 pieces of sweet peas;
• 1 pod of hot pepper;
• 1 PC. lavrushki;
• 3 cloves;
• 1 st. l. salt;
• 2 tbsp. l. granulated sugar;
• 1 tsp table vinegar.

Before pickling or canning any vegetables, the jars are sterilized. In parallel, it is necessary to wash the tomatoes and make punctures with a toothpick near the stem, protecting the tomatoes from cracking during canning.

For salting, a variety of tomatoes with dense pulp is suitable. Soft tomatoes may lose their appearance during canning and will have a completely different taste.

The grapes are separated from the bunch and washed. Only whole, rot-free grapes should be preserved. Peeled garlic cloves should be cut into thin slices. In a sterilized jar, you need to put a bay leaf and a strip cut off from hot pepper, add peppercorns and cloves.

After that, you can start laying tomatoes.

A layer of grapes is poured over the laid first row so that they fill the space left between the stacked tomatoes. Then you need to lay out the chopped garlic and again repeat the row with tomatoes, then grapes and so on until the jar is filled to the top. The last layer should be grape.

The marinade must be prepared on the basis that 0.5 liters of marinade is required for a 1 liter jar. Boil water and pour into bowls with tomatoes. After covering with a lid, you should wait 10 minutes and again pour the liquid into a suitable container designed for boiling. Pour boiling water over the jars again and drain after 10 minutes.

Now we salt the water in the pan, add sugar, at the end of boiling - vinegar. It is desirable that such a brine boil on the stove for about 5 minutes. The finished marinade is poured to the top into jars. Roll up containers with metal lids. A day later, pickled tomatoes with grapes can be lowered into the basement.

Preservation with salted tomatoes will reach full readiness in a month. This recipe makes a rather interesting brine that is suitable for adding to dishes to enhance them with a salty taste and new aroma.

Recipe number 2

For pickling according to this recipe, you can use grapes of different varieties, including dark ones.

Required Ingredients:

• 3 kg of cherry tomatoes;
• 3 dill umbrellas along with seeds;
• 1 sweet bell pepper (red or yellow);
• a small horseradish root;
• 1 large bunch of grapes;
• 1 pepper "Spark" capsicum;
• cloves - 9 buds;
• 3 cloves of garlic;
• black pepper - 10 peas;
• bay leaves - 3 pcs.;
• cherry and currant leaves - 5 pieces each.

Washed jars are steam sterilized over boiling water or in the oven. Peppers of two varieties (bitter and sweet) are washed, cut out and the middle with seeds is thrown away. Then cut the hot pepper into circles, and Bulgarian - into small slices. Grapes are torn off the twigs and washed. The garlic is peeled and cut into thin platinum. Horseradish is washed, the top layer is removed and cut into small bars.

Spices are placed at the bottom of each jar, and a tomato with grapes is placed on top. Fill the jar with boiling water and pour salt and sugar into it. After 10 minutes, the liquid is poured into a saucepan and brought to a boil. After that, you need to pour vinegar into the container and marinate.

After hermetic seaming, canned tomatoes with grapes are covered with a blanket until the jars cool. Then the preservation is taken out to a cool room for long-term storage.

Recipe number 3

To diversify the preservation of tomatoes with grapes, other ingredients can be added to jars.

Required products:

• small tomatoes - 3 kg;
• mint greens - 2 - 3 sprigs;
• 1 kg of grapes;
• 50 ml of vinegar;
• 2 - 3 sprigs of basil;
• 150 g of sugar;
• garlic - 3 cloves;
• 2 tbsp. l. table salt;
• 3 cloves;
• 1 onion;
• black peppercorns - 5 - 6 pcs.

For this recipe, grapes of any variety are suitable, the main condition is that the grapes must be whole. Wash the tomatoes and grapes with tap water, let the liquid drain.

Wash jars with dish soap and sterilize. Fill the container to the middle with tomatoes, and the top with grapes. Pour boiling water over and after 10-15 minutes pour it back into the boiling container. Pour the jars for the second time for 10 - 15 minutes.

The next step is to boil water with salt and sugar. When the pan boils, vinegar is poured into the jar and the container is poured with boiling marinade. Immediately after this, the twist is clogged with a lid. Banks can be taken to the basement for storage only after they have cooled down.

Recipe number 4

Ingredients:

• tomatoes - 1 kg;
• grape leaves - 50 g;
• sugar - 100 g;
• salt - 50 g
• water - 1 l.

Washed tomatoes and grape leaves are put in a jar. A few leaves are placed at the very bottom, and then tomatoes, each wrapped in a grape leaf. After that, the container is poured with boiling brine with sugar and salt.

When the brine has cooled, it must be drained and boiled. After the third boiling, the liquid is poured for the last time. Instead of brine, you can preserve tomatoes in natural grape juice. In the same way, you can preserve tomatoes with grapes without vinegar. At the end of cooking, the jars are hermetically sealed, and after cooling they are put for long-term storage in a dark closet or basement.

Harvesting in the form of a tomato with grapes for the winter is one of the most beloved. She is loved for her variety and piquancy of taste, for the fact that not only a wonderful appetizer comes out of her, but also one of the best side dishes. But not everyone realizes how wide a variety of recipes for such a preparation exists.

About recipes, both classic and those that involve the rejection of synthetic preservatives, can be found below.

Secrets of cooking tomatoes with grapes for the winter

There are a few simple tricks that will make canned tomatoes with grapes tastier and healthier:

1. Firstly, it is worth taking only those fruits that have dense pulp.
2. Secondly, it is not necessary to be limited to the use of ordinary table vinegar. It is easily replaced with apple or other fruit.
3. Thirdly, they use both disassembled grapes and leaving them on the branches. Do the same with cherry tomatoes.
4. Fourthly, tastes can be regulated by varieties.

These simple secrets will significantly increase the chances that relatives will remember your preparations with pleasure for a long time.

How to choose and prepare products

When choosing berries and vegetables, they are guided by the fact that they do not have any damage. Choose those fruits that are devoid of various wormholes, spots, traces of rot. They also pay attention to the pulp - they prefer dense, albeit ripe.

Before packing in jars, the fruits are washed well. The tomatoes are not cut. Like grapes, they are laid whole.

How to cook tomatoes with grapes

There are many recipes for tomatoes with grapes. They are made with hot pepper, horseradish, and mustard. Complement with other vegetables and remove synthetic preservatives. Make it spicy or sweet.

Classic recipe

The classic recipe for pickled tomatoes with grapes combines simplicity with the richness of the flavor combination of various ingredients. Vegetables and herbs provide a vitamin component, and their unusual combination - flavoring. It is not a shame to serve such a blank even to the festive table.

To prepare this dish, in addition to vegetables, aromatic ingredients and components of the marinade are needed. For three kilograms of small tomatoes take:

• one large sweet pepper;
• a tablespoon of salt;
• a tablespoon of sugar;
• horseradish leaf;
• three cloves of garlic;
• three sprigs of dill;
• a couple of bay leaves;
• chili pepper;
• cherry and currant leaves, cloves - to taste;
• water - in the required amount.

All vegetables are washed. After that, the peppers are cut, hot - into rings, and sweet - into strips. Branches are removed from grapes, and peel from garlic. Banks are sterilized.

First of all, spices and spices are poured into the jars, and all the vegetables are on top of them. Salt and sugar are already poured onto tomatoes with grapes, and immediately poured with boiling water. In this form, the containers are left for a couple of tens of minutes.

After the specified time, the liquid is poured into a saucepan and brought to a boil. Boiling water is returned to the jars and immediately rolled up.

This recipe is great because it allows you to use any kind of grapes. So, black varieties are used when you need to diversify the appearance of the workpiece. And white - for a pronounced taste.

with mustard

Another recipe for lovers of spicy-sweet tastes suggests using mustard seeds in harvesting. Thanks to them, the taste of pickled vegetables will become spicy, but retain the sweet taste of berries. Salting according to this recipe is not particularly difficult.

In order to prepare a dish, you need to take up to 600 grams of small tomatoes and a medium-sized bunch of grapes. In addition to berries, they also add a teaspoon of mustard seeds and various spices - allspice, tarragon, garlic clove, dill inflorescences, currant and cherry leaves. For the marinade, in addition to a liter of clean water, up to 60 milliliters of vinegar and sugar, 20 grams of salt will be needed.

Wash vegetables well. Tomatoes, having dried a little, are pierced from behind with a toothpick, and the grapes are sorted out. Banks are also well washed with cleaning products.

At the bottom of the prepared jar lay out all the spices and leaves, except for mustard and pepper. Mixed vegetables and berries are placed on them.

At the same time, boil water, adding salt and sugar there. They must completely dissolve. Boiling water is poured into jars, leaving them covered with lids for 10 minutes. After pouring the marinade into the pan, it is boiled a second time, adding, closer to the end of the process, vinegar. When it is ready, it is poured into jars, after pouring mustard and pepper into it. Close and send to cool.

With pepper without vinegar

A similar recipe is suitable for those who want to get the most healthy and natural product. For him take:

• 3 kilograms of tomatoes;
• a little horseradish root;
• dill;
• large bell pepper;
• grape;
• a couple of garlic cloves;
• allspice;
• cloves;
• chili pepper;
• three laurels;
• currant and cherry leaves;
• salt;
• sugar.

Banks are sterilized and vegetables are washed. The pepper is de-seeded and chopped. Sweet - in slices, and bitter - in rings. Horseradish and garlic are peeled and also cut.

All spices are placed at the bottom of the container, except for salt and sugar, and everything is filled with a mixture of tomatoes and grapes on top. Salt and add sugar.

Leave for a couple of tens of minutes, pour boiling water. The liquid is drained and boiled again. They return it to the banks and roll it up.

Cherry tomatoes with grapes and citric acid

Preservation of tomatoes with citric acid makes harvesting better in terms of absorption by the body. Lemon is a more natural product than ordinary vinegar essence. However, it has no less power as a preservative.

For this workpiece per kilogram of cherry tomatoes take:

• half a kilo of grapes;
• acids - 10 grams;
• bell pepper - large peppercorns;
• dill - one bunch;
• horseradish sheets;
• currant - the same;
• cherry - the same;
• salt - 60 grams;
• sugar - 60 grams;
• water - 1 liter.

The leaves are laid out on the bottom of an already sterilized jar at the very beginning. All ingredients of plant origin are washed well. Pepper, also washed, cleaned of seeds and cut into strips. Grapes and tomatoes are poured out, and peppers are placed on top.

Boiling water is poured into the jar, and after 10 minutes it is poured into the pan. Salt and add sugar with citric acid. Bring to a boil again to make a full marinade. It, boiling, is poured again into containers for preservation. The blanks are closed and sent to cool.

With celery greens

Many people love spicy preparations. These include tomatoes with celery greens. They serve as an excellent snack.

In order to prepare this dish, per kilogram of tomatoes you need:

• a couple of hundred grams of grapes;
• up to six sprigs of celery greens;
• a couple of tablespoons of vinegar;
• half a chilli;
• a tablespoon of salt;
• a head of garlic;
• two tablespoons of sugar.

Start by washing vegetables and herbs. Garlic is peeled and finely chopped, pepper - rings. Banks are thoroughly washed with special means.

Tomatoes are put in the jar first, filling the container halfway with them. On top of them - pepper, herbs and garlic. Then they put a layer of grapes and, finally, tomatoes at the end. Pour boiling water over and wait 20 minutes.

The liquid is poured into a saucepan, adding sugar and salt, and boiled again. The marinade should cook for no more than five minutes. When it is almost ready, vinegar is poured into jars and poured with this boiling water. Close with sterilized lids.

With mint and basil

This unusual recipe, thanks to fragrant herbs, allows you to feel the breath of summer in the middle of winter. For three kilograms of tomatoes they take for him:

• a large bunch of grapes;
• half a glass of sugar;
• two tablespoons of vinegar;
• the same amount of salt;
• medium bulb;
• three garlic;
• a few basil leaves;
• sprig of mint;
• cloves and peppercorns.

The vegetables are washed, and the grapes are also removed from the brush and sorted out. Everything dries up. Banks are not sterilized, but simply washed well with detergent and also dried. The containers are first filled with a layer of tomatoes, then with grapes and at the end with tomatoes again.

Every summer we preserve tomatoes, and we make compotes, jams, juices or wine from grapes.

Why not combine these two products for an original snack with a whole new taste.

Tomatoes with grapes for the winter - the basic principles of cooking

For this snack, it is better to use small fruits, since it is desirable to preserve tomatoes in liter jars. Grapes can be of different varieties. In addition to tomatoes and grapes, you will need spices, herbs and garlic. Some recipes use other vegetables.

Tomatoes should be whole, without damage and wormholes. They are washed under the tap. The grapes are washed. Berries can be separated from the twigs, or they can be placed in jars directly with the twigs.

Banks must be washed with soda, rinsed well and sterilized over hot steam or in the oven.

At the bottom of the prepared jar put spices, washed herbs and garlic cloves. Then the tomatoes are laid, shifting them with grapes. In the free space, you can put onion sliced ​​\u200b\u200bin half rings or strips of sweet pepper.

Pour sugar and salt into a jar. Pour the contents with boiling water, cover with a lid and leave for 20 minutes. Then drain the resulting marinade and boil it. Pour into jars again and seal tightly with a key.

Recipe 1. Tomatoes with grapes for the winter

Ingredients

three kilograms of small tomatoes;

three sprigs of dill;

a pod of bell pepper;

horseradish root - a small piece;

a brush of black or white grapes;

a pod of hot chili pepper;

nine cloves;

three cloves of garlic;

nine peas of black pepper;

three bay leaves;

five leaves of cherries and currants.

Cooking method

1. Rinse jars with baking soda, rinse well and sterilize over steam or in the oven.

2. Rinse bell and hot peppers, wipe and remove the stalks. Clean out the seeds. Cut sweet pepper into slices, and sharp into thin rings.

3. Separate the grapes from the branches, put in a sieve and rinse. Peel the garlic cloves and horseradish root. Cut spices into thin slices.

4. Spread spices, currant and cherry leaves, garlic and horseradish on the bottom of the jars. Fill containers with tomatoes, sprinkled with grapes. Fill the free space with slices of pepper. Sprinkle sugar and salt on top.

5. Pour boiling water over the contents of the jars, cover with a lid and soak for 20 minutes. Then carefully pour the marinade into a saucepan and boil. Once again, pour the boiling marinade over the tomatoes and grapes and seal tightly with a key. Cool down with a warm blanket.

Recipe 2. Tomatoes with grapes for the winter with celery greens

Ingredients

15 tomatoes;

6 sprigs of celery;

two handfuls of grapes;

50 g 9% vinegar;

half a pod of hot chili pepper;

30 g of kitchen salt;

six cloves of garlic;

50 g cane sugar.

Cooking method

1. Peel, wash and finely chop the garlic. Wash the tomatoes under the tap and pat dry on a kitchen towel. Make sure that the fruits are free of signs of rot and wormholes. Rinse the celery sprigs and pat dry.

2. Wash glass containers with detergents. Rinse thoroughly and hold for ten minutes over the steam.

3. Fill jars halfway with tomatoes. Add the celery sprigs and thinly sliced ​​chili peppers and garlic.

4. Remove the grapes from the brush, sort and put the berries in a colander. Rinse under running water and lay on top of the tomatoes. Fill the remaining space with tomatoes.

5. Pour boiling water over the tomatoes with grapes, cover with sterilized lids and soak for 20 minutes. Drain the liquid from the jar into a saucepan. Add dry ingredients and put on fire. Boil the marinade, stirring, for five minutes.

6. Pour vinegar into a jar and pour boiling marinade over tomatoes and grapes. Roll up the jar with the key.

Recipe 3. Tomatoes with grapes for the winter with mint and basil

Ingredients

three kilograms of tomatoes;

sprig of mint;

bunch of grapes;

40 ml of vinegar;

three leaves of basil;

100 g of sugar;

three cloves of garlic;

50 g of kitchen salt;

three cloves;

bulb;

black pepper - three peas.

Cooking method

1. You can use grapes of any variety. Remove dried and rotten fruits from the grapes. Rinse well under the tap and pat dry. Wash and dry tomatoes.

2. Wash the jars well with a cleaning agent, rinse and dry. You don't need to sterilize. Fill the jars halfway with tomatoes, top with a bunch of grapes and continue to fill the jar with tomatoes to the top.

3. Pour boiling water over the tomatoes and cover with a lid. Soak the tomatoes for ten minutes. Then pour the water into a saucepan, boil and pour over the tomatoes and grapes again. Hold for ten minutes. Drain the water again and add dry ingredients to it. Boil. Drain the vinegar into the jar and fill the contents with boiling marinade. Hermetically roll up with a special key, cool and store in the cellar.

Recipe 4. Cherry tomatoes with grapes for the winter

Ingredients

tomatoes - half a kilogram;

salt - 5 g;

grapes - 150 g;

sugar - tsp;

garlic - two cloves;

celery - a branch;

currant - two leaves;

dill - two umbrellas;

cherry - leaf;

hot pepper - 10 g;

black pepper - two peas.

Cooking method

1. For preservation, take dense, not crushed tomatoes. Sort through them, removing spoiled fruits. Place in a colander and wash gently to avoid damage.

2. Rinse a bunch of grapes under the tap. Remove the berries from the branches, removing wrinkled and dried ones.

3. Place spices and herbs in a sieve and rinse. Lay out on a towel to get rid of excess moisture.

4. Wash the jars, sterilize in the oven or over steam and dry. Boil tin lids.

5. Put black peppercorns, currant and cherry leaves, hot peppers, celery and dill, and garlic on the bottom of a dry jar.

6. Fill the jars with tomatoes, shifting them with grapes, to the very top.

7. Fill contents with boiling water. Cover with a lid, wrap and leave for ten minutes. Then carefully drain the water using a special lid with holes. Put the saucepan on the fire, add sugar and salt, boil, stirring, until they are completely dissolved.

8. Pour the marinade over the tomatoes and grapes and immediately roll up the lids tightly. Banks turn over, wrap, and leave for a day.

Recipe 5. tomatoes with grapes for the winter with mustard

Ingredients

600 g of tomatoes;

5 g mustard seeds;

bunch of grapes;

a sprig of tarragon;

black pepper - four peas;

clove of garlic;

dill - umbrella;

two leaves of currant and cherry.

Marinade

a quarter cup of vinegar;

liter of purified water;

50 g of sugar;

30 g of table salt.

Cooking method

1. Wash the tomatoes, pierce them in several places from the side of the stalk with a toothpick.

2. Wash a bunch of grapes under running water. Remove the berries from the branches and sort.

3. Wash the jars with the cleaner. Rinse them well and dry them.

4. At the bottom of a glass container, put a dill umbrella, currant and cherry leaves, a sprig of tarragon and a peeled clove of garlic. Fill the jars with tomatoes, shifting them with grapes.

5. Pour water into a saucepan, add sugar and salt. Put on fire and boil until the dry ingredients are completely dissolved.

6. Pour the tomatoes with grapes with boiling marinade, cover with a lid and leave for ten minutes. After the allotted time, pour the marinade into a saucepan and boil again. At the end, pour in the vinegar. Place black peppercorns and mustard seeds in a jar. Pour the contents with boiling marinade and roll up with tin lids.

Recipe 6. Tomatoes with quiche-mish grapes for the winter

Ingredients

For a 2 liter can

two kilograms of tomatoes;

5 ml of vinegar essence;

half a kilogram of quiche-mish grapes;

40 g of sugar;

• 8 cloves of garlic;

  10 g of allspice;

  chili pepper pod;

  cherry and currant leaves;

  dill - a couple of umbrellas.

Cooking method

1. Wash and dry the tomatoes. Rinse the grapes, remove the berries from the branches, sorting through, and removing the spoiled ones.

2. Wash the jar with a cleaning agent and rinse. Sterilize in the oven or over steam. Dry the glass container.

3. Put the tomatoes in a jar, shifting them with grapes.

4. Peel the garlic, and cut the cloves into thick plates. Put the garlic in a jar. Here, add a couple of rings of hot chili peppers and allspice peas. Sprinkle sugar and salt on top.

5. Put dill umbrellas, cherry and currant leaves on the bottom of the saucepan. Boil the marinade over low heat for five minutes. Pour the contents of the jar with boiling marinade, cover with lids and place in a cold oven. Turn it on at 150 C and sterilize the tomatoes from the moment of boiling for 15 minutes.

6. Carefully remove the jar, pour in the vinegar essence and immediately roll it up with a special key.

Tomatoes for this preservation take a small size with dense pulp.

You can use any variety of grapes.

Table vinegar can be replaced with apple or grape.

Grapes can be placed in a jar in bunches, or by separating the berries from the twigs.

Tomatoes with grapes

Very tasty tomatoes with a spicy taste. Grapes can be served as a separate original appetizer.

Closing tomatoes with grapes is very simple, according to the principle of compote.

Proportions for canning tomatoes with grapes

for 3 liter jars or one 3 liter jar

• Small tomatoes - 2.5-3 kg;
• Bulgarian sweet pepper - 1 pc.
• Grapes - 1 brush (white or black);

Greens and spices for pickling (salting)

• Hot chili pepper - 1 pc. (optional);
• Garlic - 3 cloves;
• Bay leaf - 2-3 pieces;
• Currant and cherry leaves - 3-6 leaves each;
• Black pepper and cloves - 9 pieces each (3 in each jar);
• Horseradish - 1 large leaf or piece of root;
• Dill - 3 sprigs;

For brine (marinade) - for 1 three-liter jar

• Salt - 70 g (2 tablespoons + 1 teaspoon),
• Sugar - 60 g (2 tablespoons + 1 teaspoon);
• Boiled water

Tomatoes with grapes - beautiful and very tasty! Piquant.

How to close tomatoes with grapes

• Prepare jars and lids. Rinse, sterilize.
• Wash vegetables and herbs. Peel sweet peppers from seeds, cut into slices, hot - into slices or rings (you can with seeds if you like spicy). Separate the grapes from the branches. Peel the garlic cloves and horseradish root.
• Put in each jar on the bottom - greens, spices, garlic, hot peppers and horseradish, then - tomatoes sprinkled with grapes and stick pepper strips into the free space. Sprinkle with sugar and salt.
• First fill: pour boiling water and let stand covered for 8-10 minutes. Then carefully drain the resulting marinade.
• Second fill: boil it and pour it over the same tomatoes again. Roll up covers;

Third fill: for those who want to store jars at room temperature - after the second filling, do not close, but let stand for 5-8 minutes, drain the water again and boil it again. Pour boiling brine for the third time. And then close.

• Store in a dark, cool place (or better, in a basement or cool closet).

Wash and dry everything first.

We fill jars with tomatoes, grapes and spices for pickling

Jar filled with tomatoes, grapes and spices

The first pouring of tomatoes with grapes (blanching)

Jars of tomatoes and grapes are cooling down. I preserved with twist-off lids (screw-on)

Jar with tomatoes and grapes. Of the spices, there were 2 currant leaves, tarragon, horseradish leaves, peppercorns and clove buds, dill umbrellas, a little hot pepper. I also added 2 cloves of sweet pepper.

Features of harvesting tomatoes with grapes and taste

Which tomatoes are better to take and how much

Take smaller tomatoes and with a margin. Part may not be suitable for canning: too ripe and defective. The number of tomatoes depends on their caliber and how they settle in the jar. Fill jars up to shoulder-deep with vegetables.

Sterilizing and adding vinegar is not required in this recipe for pickled tomatoes with grapes. And so it turns out very tasty. I have been making them for over a year. They keep well.

How to preserve tomatoes with grapes for storage at room temperature

Do the same, just fill with brine (marinade) twice. The first time was drained - boiled. The second time they poured it again, stood for 5 minutes, drained it, boiled it. The third time they poured and closed the lids. I closed with screw-downs - how to use twist-off lids and jars.

What taste do tomatoes with grapes

These marinated tomatoes are unexpected, with a special, very pleasant taste that is difficult to guess unless you see that the tomatoes were canned with grapes.

A light fruity note ennobles the taste of tomatoes, giving it grace and sophistication.

This preparation for the winter not only tastes good, but also looks very impressive and unexpected. A jar of beautiful canned tomatoes with grapes can be easily presented as a gift when visiting friends.

Sweet grapes also turn out to be special, spicy-salty.
This is a very tasty food for a winter feast! A piece of bright summer in a plate!))

A jar of canned tomatoes with grapes

Tomatoes with grapes and sweet peppers on the festive table

Other tomato recipes

But if you don’t have any greens for canning, and all the grapes are eaten, it doesn’t matter - you can very simply cook tomatoes in your own juice (recipe). From tomatoes and salt.

And if you are too lazy to remove the skin from tomatoes, you can

• cherry tomatoes - depending on how many fruits fit in a jar, since the marinade is calculated from the amount of water, not vegetables;
• grapes - also optional; you can choose any grapes, but it is best to stop at seedless varieties;
• 1-2 pieces of sweet bell pepper, will be used mainly as a decoration.
• 5 peas of black pepper;
• 5 peas of allspice;
• 2 cloves of garlic;
• 1 bay leaf;
• 3/4 teaspoon of vinegar (essence 70%).

For marinade per 1 liter of water:

• 4 tablespoons of sugar.
• 1 tablespoon coarse salt.

Cooking process:

Spices are laid out at the bottom of the washed jars: black and allspice, bay leaf, herbs. It is also necessary to send garlic to the bottom of the jar. Although in most canned tomatoes and cucumbers garlic is sent to the jar as a whole peeled clove, in this case this approach will not give the desired result. Garlic will have to release its juice as quickly as possible, so it must be finely chopped enough. It is advisable not to grind the garlic into porridge, as this can make the brine slightly cloudy, thin slices are more suitable.

After spices, washed and dried cherry tomatoes are laid out in a single layer on the bottom of the jar. The grapes, also washed, separated from the stalks and dried, should fill most of the gaps in the twist, so the vegetables are laid out in layers.

Also, to separate one layer from another, Bulgarian pepper is laid out on top of the tomato row. Bulgarian pepper is washed, the core is removed from it, after which it is cut into rings. These rings are laid out on top of each tomato-grape layer.

A jar filled to the top is poured with boiling water, covered with a lid and left for 15-20 minutes. Then the brine is poured into a saucepan, brought to a boil and again poured into tomatoes and grapes for 20 minutes. And only after the second call, on the basis of water that has twice collected the juice from the components, a marinade is prepared.

Sugar and salt are added to the water drained into the pan. The brine is stirred until the crystals are completely dissolved and after boiling it is poured into jars. Separately, an incomplete teaspoon of vinegar essence is poured into each jar after the marinade.

Immediately after this, the jars are tightly closed with sterilized lids, turned over and sent under a blanket for a day. So that the temperature difference inside the jar and outside does not affect the integrity of the container, for the first few hours it is necessary to keep the preservation covered with a blanket or blanket.

Although tomatoes and grapes are marinated quickly enough, it is recommended to take the first sample no earlier than 2 weeks later, when the canned fruits are sufficiently infused.

Tomatoes with grapes for the winter: a recipe with a photo from Nadezhda Goeva.