Tomatoes mashed with garlic. Recipe for tomatoes with garlic for the winter, cooked through a meat grinder

Horseradish, horloder, Siberian adjika, light, tear out your eye, cobra, horseradish snack, and of course, HRENOVINA! All these names refer to the same dish - a cold spicy seasoning (sauce) based on fresh tomatoes, horseradish root and garlic. This vegetable preparation for the winter will be an excellent addition to meat dishes, and just on a slice of black bread it will turn out very tasty and piquant.

If you do not know how to cook horseradish for the winter at home, I will be happy to share the recipe with you. In general, in addition to the ingredients listed below, other things are often added to the composition of the horseradish hostess: sweet or bitter peppers, fresh carrots, vinegar. But I offer exactly the option that my grandmother did.

Depending on the amount of horseradish and garlic, the sharpness of the finished horseradish with tomatoes for the winter may decrease or increase. You can at least a kilogram of horseradish per kilogram of tomatoes, if you like very spicy. IN this case get it in moderation spicy seasoning sauce. Whether or not to add salt and sugar is up to you. Also, you can safely vary their quantity depending on your taste preferences.

Ingredients:

Tomato (1 kilogram) Horseradish root (100 grams) Garlic (100 grams) Salt(1 teaspoon) Sugar (1 teaspoon)

whole dish - 282 kcal.
in 100 grams - 23 kcal.

Cooking step by step with photos:

To prepare homemade shit for the winter, we need fresh tomatoes, horseradish root, fresh garlic(these are required ingredients), as well as a little salt and sugar, which you can add or not.

First of all, we wash and clean the horseradish root - just remove the upper rough part with a knife. If the root is large, cut it into several parts so that it is convenient to pass them through a meat grinder.

We also peel fresh garlic. I have a large one - I used the winter one. If you are young and not very vigorous, you can take more.

Wash fresh tomatoes, dry and cut into quarters, not forgetting to cut the stem. Tomatoes take red, ripe and fleshy. It is better not to use spoiled ones, since horseradish is not subjected to heat treatment.

Now the most unpleasant thing is that we will grind the peeled horseradish through a meat grinder. In order not to cry bitterly (well, I couldn’t do without it anyway), we put a bag on the meat grinder and tie it tightly. I must say that a manual meat grinder copes with horseradish better than an electric one. Horseradish got stuck in my electric meat grinder 2 times and I had to disassemble everything. I sobbed along with the children who were in the other room - so angry and vigorous horseradish I had. But with grief in half, I did it!

Now you can skip the fresh garlic - everything was done without tears. It turns out here is such a garlic gruel. By the way, you can also fine grater grind - as you like.

And, finally, the line of fresh tomatoes - we also pass them through a meat grinder along with the skin and seeds.

Add the chopped horseradish root, which was previously hidden in the bag.

Mix everything and add salt if desired. granulated sugar. Mix again and try again. If everything suits you, it's time to pour the horseradish into a storage dish.

I got 3 jars like this - a little over a liter of excellent hot sauce for the winter. Of course, I pre-sterilized the dishes and lids. Keep this vegetable preparation for the winter in the refrigerator, you can under nylon lids. Six months later, the sharpness and vigor of the horseradish will begin to weaken, but I’m sure that it won’t live with you for so long - eat it.

I would be glad if you like the horseradish recipe with tomatoes for the winter and come in handy. Tasty to you and healthy meals home cooking, Friends!

Preparations for the winter tomatoes with garlic

Rolling tomatoes with garlic - wonderful recipe, which preserves the taste of vegetables and their beneficial features. This recipe simple, as only garlic, sugar and salt are used as a supplement to tomatoes. Other spices are not needed.

Tomatoes with garlic for the winter ingredients

• Ripe tomatoes;
• Salt - 1 tablespoon;
• Granulated sugar - 100 grams;
• Vinegar essence - 1 tablespoon;
• Crushed garlic - 1 tablespoon;
• Filtered water. The list of ingredients is designed for one 3 liter jar.Ingredients for cooking tomato with garlic

  Tomatoes with garlic for the winter cooking

  Before proceeding with conservation, we will prepare dishes for its storage and lids, which must be sterile. Wash the fruits and put them in jars without adding spices. After we boil water and pour it into jars filled with tomatoes, leaving the semi-finished product to infuse for 10 minutes. During this time, grind the garlic with a special press. After that, pour the water from the cans into a container for preparing the marinade, and add the already prepared garlic to the tomatoes. After that, add sugar, salt to a container with water and boil the solution.

  Next, remove from the fire, add to it vinegar essence and pour into jars with tomatoes and garlic. Then the jars must be hermetically sealed with lids, and turned upside down, wrapped in blankets until completely cooled. As soon as the blanks have cooled down, they can be sent to the storage place.

  • Tomato juice for the winter at home
  • Lecho of peppers and tomatoes for the winter
  • Tomatoes with onions for the winter
  • Tomatoes with apples for the winter

  Pickled tomatoes with garlic for the winter

  Once again we will talk about blanks. I really liked the recipe for how to cook pickled tomatoes with garlic for the winter “under the snow”, and I wanted to make it this season.

  I consider this pickling of tomatoes very simple and it suits everyone, since there are very few ingredients here, no additional greens that fit down the jar are needed. You do not need to look for horseradish root, as well as currant-cherry leaves.

  The only moment that made me specifically go to the store was mustard powder. I’ll tell you a secret, I first went to the pharmacy for him ... Yes, it seemed to me that it should be sold there (the only time he was in our house was when I used it instead of mustard plasters to treat a cold.

  So, mustard powder or ground mustard, it turns out, is sold in supermarkets with spices: I found it safely there. Therefore, if you do not have it, then start immediately from the store.

  Well, now about the recipe itself.

  Recipe "Tomatoes under the snow"

  Ingredients

  For marinade in 1.5 liters of water:

  • 0.5 cup sugar (100 g)
  • 1 tablespoon salt
  • 1 tablespoon mustard powder
  • 1 tablespoon of 9% vinegar in each liter jar

  Cooking

  As usual, jars and lids must be sterilized before pickling tomatoes. For this salting, I decided to take 2 one and a half liter jars and one 650 gram for cherry tomatoes, which I also decided to make according to this recipe. They remained with me unattached, and I have already tried all the recipes for cherry preparations for the winter known to me. So, let them also go under the snow, I decided.

  Wash tomatoes and arrange in jars.

  Separately peel the garlic cloves, wash and crush them all with a garlic press. You can also use a blender, I prefer to press by hand.

  Fill jars with tomatoes boiled water and let them stand while the marinade is being prepared.

  For the marinade, you need to take water, add sugar, ground mustard and salt to it, bring to a boil and let it boil for several minutes. After boiling, I recommend immediately adjusting the fire to the smallest, otherwise the mustard powder gives a strong foam, and half of the marinade may end up on the stove. He very quickly tried to slip out of the pan with me.

  So, the marinade is ready. Therefore, you need to drain the water from the jars, put a heaping tablespoon of crushed garlic in each jar (this is for a liter jar, and for a 1.5-liter jar I took 1.5 spoons) and add vinegar. For a liter jar you need 1 tablespoon of vinegar.

  A day later, put the pickled tomatoes with garlic for storage for the winter in the usual place for conservation.

  If you look closely, then such tomatoes with garlic for the winter really look like tomatoes under the snow. This effect is achieved thanks to garlic with mustard.

  It is interesting that it is worth turning the jar over to get the effect of “falling snow”, as in souvenirs filled with “snow” inside. I hope that such tomatoes will be tasty, and they can be given as souvenirs.

  Here is such a hocus pocus ... Well, almost like real snow.

  Such tomatoes turn out delicious: garlic does not interfere at all there. Recommend: tested and approved)))

  In conclusion of this recipe for tomatoes with garlic for the winter, I want to say thanks to Elena Luzanova. It was from her blog that I learned about this recipe, where it is called "Tomatoes under the snow".

  Delicious preparations for you and a pleasant company for eating in the winter!

  Tomatoes for the winter with garlic

  Tomatoes with garlic for the winter. Cooking

  Wash the tomatoes thoroughly, remove damaged and unripe fruits, remove the stem. If the place of attachment of the stalk is very large, noticeable, then it must be cut out. For small tomatoes it can be left.

  Pass all tomatoes through a meat grinder. If you prefer spicy spicy snacks, then you should try to prepare salted green tomatoes for the winter.

  Pour the resulting mass into large saucepan.

  Add garlic at the rate of 1 large head per 1 liter of ground tomatoes. For lovers of sharper, you can increase the ratio to 2 heads per 1 liter.

  There you also need to add salt, in the amount of 2 tbsp. spoons per 1 liter, the dish should be slightly salted to taste.

  Do not rush to close the lids, let stand for half an hour - during this time all air bubbles will rise and go up. In addition, you can gently tap the open jar on the table - this will speed up the rise of the bubbles.

  If you are planning to roll tomatoes on long term(for six months or more), then it is better to sprinkle the appetizer with a spoonful of salt on top. Hold ready meal better in the fridge.

  Tomatoes with garlic for the winter will surely appeal to you. Bon appetit!

  Tomatoes with own juice with garlic

  If you don’t know where to put large tomatoes that are unsuitable for pickling, then our recipe will definitely help you out. Having prepared such tomatoes in own juice with garlic for the winter, you decide for yourself where to get fragrant tomatoes for soups, sauces and stews, because on sale from November to May we have only "plastic" tomatoes without taste and smell. This recipe for tomatoes in its own juice is also good because you don’t have to make any juice - it will stand out from the tomatoes itself during the cooking process. Your task will be to cut the tomatoes, stuff them into jars and put these jars into a large pot or vat. Next, the workpiece will cook, as they say, by itself.

  It takes 1 hour 15 minutes to prepare such preservation, and from the ingredients listed here you get an 800-gram can of tomatoes in their own juice.

  Recipe for Tomatoes in Own Juice with Garlic:

  1. Garlic cloves must be peeled. Cut them into small slices. Pressing the garlic is not worth it. The cloves, cut into slices, add a light and pleasant aroma to the tomatoes.

  2. To preserve a tomato, prepare a jar with a screw cap. Rub everything with baking soda. Rinse the container and lid running water. Sterilize the jar in the oven or using a double boiler. Boil the lid in water. Large juicy tomatoes dip in boiling water for a few seconds. Then place the tomatoes in cold water. Make small cross cuts on the tomatoes. Remove the skin from the tomatoes. Cut the tomatoes into large slices. Remove fruit stems. Put half of the tomatoes in a jar. Add minced garlic. Sprinkle the tomato slices with salt. You can adjust its quantity according to your own taste. In addition, if desired, you can add other spices (black peppercorns, Bay leaf).

  3. Fill the jar with slices of tomatoes to the edges of the neck. After sterilization, the tomato mass will decrease in volume, so do not be afraid to put as many slices into the container as possible.

  4. A jar of tomato pieces should be covered with a lid. Pour water into a saucepan. Put her on medium fire. Place a folded kitchen towel or cloth on the bottom of the pot. Put a jar on it. The water in the pan should reach the shoulders of the glass container, but not higher, so that the boiling liquid does not get into the tomato mass.

  5. After boiling, reduce the heat. Sterilize tomatoes in their own juice for 30 minutes (minimum). Sometimes more time is needed if the tomatoes are not too juicy. You need to wait for the moment when the tomatoes let out a lot of juice and the jar is filled to the top with it. The glass container must be carefully removed from the pan. Remove cover. Pour vinegar on top of the tomato in its own juice. Seal the jar tightly with a lid. Turn the container over, cover with a blanket. Let cool completely. It is advisable to store preservation in a refrigerator or a cool cellar.

The crushed tomatoes are great option vitamin preparation for the winter. In such tomatoes, neither seeds nor peel can be found; they are carefully rubbed through a fine strainer. On sale you can find such tomatoes already with the addition of some herbs, so that they become more fragrant and prepared for the preparation of any sauce. In our store you can buy both natural pureed tomatoes and options with various flavorings. And how do you prepare one yourself? tasty thing for the winter? Here are some simple and affordable recipes.

The first option for cooking tomatoes

For this preparation, mashed tomatoes will need following products: fresh tomatoes - one kilogram, twenty grams of onion, salt and sugar to taste, two pieces of black hot pepper, three pieces allspice, herbs and bay leaf.

Selected fresh tomatoes wash thoroughly and remove the stem from them. In order to easily remove unwanted skin from vegetables, dip the tomatoes in boiling water, and then immediately dip them in cool water - later the skin will easily separate from the vegetable. Are you interested in how to puree tomatoes? To do this, pass them through a colander, a meat grinder, or rub them through a fine strainer, and then place the resulting mass in a saucepan and put on a small fire. Vegetables should boil for about fifteen minutes on a small fire, while it is necessary that their mass decreases by about three times and become very thick. If you are afraid that your tomatoes may burn, you can cook them in a steam bath.

IN tomato sauce add pre-fried onions, sugar, pepper, both bitter and fragrant, bay leaf, herbs and boil it for another ten minutes. A couple of minutes before the end of the boiling procedure, do not forget to add salt to mashed tomatoes for the winter. Then prepared tomato puree it will already be possible to pour into sterilized jars and carefully twist them.

The second option for cooking tomatoes

To prepare this version of tomatoes, you will need the following ingredients: fresh tomatoes - one kilogram, onions and carrots - twenty grams, two pieces of black hot pepper, three pieces of allspice, fresh garlic, red sweet pepper, 6% vinegar, herbs, salt and sugar.

First, prepare the tomatoes, wash and dry them, and then remove the stalks. Next, cut the vegetables into four parts, add pre-fried onions to them and put on fire. Boil for ten minutes, then add sugar, fried carrots and other spices. A couple of minutes before the end of the process, salt the tomato mass and add vinegar.

If you want your puree to have a richer flavor and color, add more big amount vitamins, then a quarter of this mass should be replaced with mashed potatoes made from fresh sweet peppers or fried carrots with garlic.

If you like spicy and rich flavors, then black hot pepper can be replaced with the same amount of hot red pepper. Please note that finished product before pouring into cans, it can be stored for no more than a few hours, while the temperature of the product during bottling must be at least seventy degrees, otherwise it will need to be boiled again.

Pureed tomatoes with garlic

In order to cook mashed tomatoes with garlic, you will need the following ingredients: this is one kilogram fresh tomatoes, one hundred grams of garlic, as well as salt, sugar to your liking, as well as ground black pepper.

All tomatoes must first be thoroughly washed and dried, and then the stalks should be removed from them and cut into halves, this must be done before how to rub tomatoes through a sieve. You can also grate the tomatoes or pass through a meat grinder, while the skin must be removed. Pour the resulting mass into a saucepan and start cooking garlic.

All garlic must be peeled and passed through the garlic. After that, it must be added to the grated tomatoes along with salt, sugar and pepper. Do not forget to mix the whole mixture thoroughly at the same time, if you wish, you can add red pepper to the tomatoes for spiciness. If you want to use the tomato puree immediately, then it must be poured into a tightly closed container, placed in the refrigerator and left to brew for several days. After that, the mashed tomato puree will be ready to eat.

If you are going to close such tomatoes for the winter, then you need to put the mashed tomatoes on the stove and bring to a boil over low heat. You need to boil the tomato puree until it thickens, after which it can already be removed from the stove and cooled. Then you can already add garlic and spices to taste to the tomatoes, pour the mixture into sterilized jars and roll them up.

Use of mashed tomatoes

So for what dishes can you use mashed tomatoes? They are perfect as a seasoning for meat or fish dishes, will be a good addition to cooked pasta. Very often, pureed tomatoes are used as a dressing for first courses, especially borscht, and also as a sauce for lasagna.

This dressing is indispensable even when there is no time to cook breakfast or dinner. You can just spread it on bread and get excellent delicious sandwiches. Such tomatoes help out a lot in the cold season, when the taste of fresh tomatoes is no longer the same, but add to favorite dish tomato paste or you don't want ketchup.

It should be noted that tomatoes are low calorie and therefore they are recommended for use by people suffering from excess weight. Such products are also useful for patients with various metabolic disorders, as well as those suffering from a disease such as gout. Tomatoes are good for cardiovascular system human, reduce the level of cholesterol in the blood and inhibit the development of various bacteria. And for healthy person such tomatoes will become useful: they will add vitamins, strengthen the body in winter time year and diversify the dishes prepared.

Seasoning from tomatoes with garlic "Gorloder" very popular in Siberia. This seasoning has many different names. Sometimes seasoning from tomatoes with garlic is called "Cobra", and sometimes - "Spark". Basically, this seasoning is harvested for the winter., but sometimes in the summer you want something spicy.

A very tasty seasoning is obtained from the famous Abakan and Minusinsk tomatoes, which deserve a lot of laudatory words, however, the seasoning is perfectly obtained from any other tomatoes.

To prepare the seasoning you will need: 1 kilogram of tomatoes, 100 grams of garlic(the amount of garlic can be varied according to your own taste), salt, ground pepper, sugar, if the tomatoes are sour, you can also add hot pepper pod.

Only the skin will remain, which must be discarded. You can scroll the tomatoes through a meat grinder along with the skin, especially if the skin of the tomatoes is thin and tender. Pour the mashed tomatoes into a bowl.

Lightly salt the tomato mass and bring to a boil over medium or low heat. Boil until the desired density, do not forget to stir. At the same time, the volume of pureed tomatoes is significantly reduced, the structure and color of the tomato mass changes. If cooking "Gorloder" is not for long-term storage, and the density does not matter, it is enough to boil the mashed tomatoes for 5 minutes. Peel the garlic, chop and add ground pepper to it, any to taste. You can also take a mixture of ground peppers in any variation. You can also add a pod of hot pepper. Add all this mixture of seasonings to a saucepan with a tomato mass.

Stir, salt to taste, and boil the seasoning with garlic for a few more minutes. Remove the finished seasoning from the heat, pour into prepared dishes, cork and store in a cool dark place. You can serve seasoning to the table for any dish, to taste.

Enjoy your meal! If desired, grated horseradish root is also added to the seasoning of tomatoes with garlic, but, most often, such a seasoning is called "Khrenovina"

Enjoy your meal!