Harvested from bad tomatoes. Recipe for harvesting peeled tomatoes with bitter and sweet peppers

If you like to make preparations from vegetables for the winter, then be sure to pay attention to tomatoes. These wonderful vegetables can be salted and pickled separately (both green and red), can be added to assorted vegetable rolls, and you can also prepare tomato juice at home in salads, lecho, adjika. There are so many recipes for winter preparations from tomatoes that you can list them for a very long time. Better not waste time, but start preparing delicious tomato rolls for the future. The simple and detailed recipes with step-by-step photos collected in this collection will help you, whether you are a beginner or already a home canning pro.

Selected recipes for harvesting tomatoes for the winter

The best tomato recipes with photos

The last notes

The spicy zucchini salad prepared today is a delicious homemade preparation that is easy to prepare and accessible to everyone. To prepare it for the winter, you do not need much time. Zucchini salad has a sharp and, at the same time, delicately sweet taste.

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We will need:

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Tomatoes (cherry or regular) - how much will go in on the shoulders of the jar;
Horseradish leaves - or a piece of root - 3-4 cm;
Black peppercorns - 4-5 pieces;
Bay leaf - 1 piece;
Dill umbrella - 1-3 pieces;
Leaves of currant and cherry - 3-5 pieces;
Garlic - 2-3 cloves;
You can add hot pepper to your taste.

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Marinade: per 1 liter of water
Salt - 4 teaspoons (slightly less than 1 tablespoon);
Sugar - 2 tablespoons
Vinegar is taken based on the volume of the jar. For a liter jar of tomatoes - 1 teaspoon of 9% vinegar, for a three-liter jar - 1 tablespoon of 9% vinegar.

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Cooking:
Put spices in each sterilized jar: garlic, herbs, pepper. Then put the tomatoes (shoulder-deep).
Then, pour the first time with boiling marinade. Let stand for 10-15 minutes so that you can take the jars with your hands. Pour the marinade back into the saucepan and bring to a boil. Pour a second time. Let stand for 5 minutes. Drain. Boil. Pour a third time. Add vinegar. Close with lids.

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Send the rolled cans of tomatoes to cool, turning them upside down and wrapping them in warm rags until the morning. Store marinated tomatoes at room temperature in a dry and dark place until the next harvest or longer.

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Tomatoes for the winter "Spicy halves"

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I have never eaten such delicious tomatoes. I asked my sister for a recipe for tomato halves for the winter and I will share it with you. This recipe uses hard cream. And you can also twist small brown tomatoes.

Products
For a 1 liter jar:
Tomatoes - 700-800 g
Bay leaf - 3 pcs.
Peppercorns - 6 pcs.
Parsley greens - 2-3 sprigs
Garlic - 3 cloves
Vegetable oil - 3 tbsp. spoons
Small onion (optional) - 1 pc.
Hot pepper - 1 piece (1-2 cm)
For pouring (for 7-8 liter cans):
Water - 2.5 l
Sugar - 2 cups
Salt - 3 tbsp. spoons
Vinegar 9% - 1 cup

Cooking:
Prepare vegetables, peel garlic. If you add onions, then peel, wash, cut into half rings.
Sort the tomatoes, wash, cut into halves, cut the stem.
Wash the parsley.

At the bottom of the sterilized jars, put the onion in half rings (optional), 3 cloves of garlic, 3 bay leaves, a couple of parsley sprigs, 6 peppercorns, a slice of hot pepper, pour vegetable oil.
Then put tightly prepared tomato halves in a jar (cut down).
So prepare all banks.

Marinade:
To do this, pour water into the pan, add sugar and salt. Put on fire. Boil. Boil 5 minutes. Add vinegar. Mix. Boil.
Pour marinade over tomatoes. Cover with lids.
Place the jars in a container for sterilization. Fill the cans with water up to the shoulders. Boil. Sterilize jars for 10 minutes.
Roll up the lids on the tomatoes.
Turn the jars upside down. Cover with a blanket until completely cool.

Tomato halves are ready for the winter.

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Tomatoes with zucchini for the winter.

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We will need:

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2 kg tomato - small, strong, preferably slightly brown.
1.5 kg of zucchini.

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Water for volume difference. Well, as usual: 50 grams of sugar; 50 gr of rock salt; 50 g of vinegar 6%; cherry leaf; horseradish leaf; 2 leaves of laurel; 4 cloves of garlic; hot pepper; 3-4 pieces of allspice; half a sweet pepper; dill.

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Cooking method:
Cut the zucchini into rings, cutting out the seeds. Insert the tomatoes tightly into the rings - you will get products similar to Saturn.
In a sterilized jar, put greens on the bottom and lower (tightly) Saturns.
Fill the jar with boiling water, wait 10-15 minutes, then drain the water. So we repeat 2 times. For the third time, boil the brine with sugar and salt, at the end add vinegar. Pour the brine into a jar and roll up the lids. We turn over the bank. Ready. It looks both extravagant and appetizing.

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Green tomatoes in adjika for the winter

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I make adjika very spicy. This salad is also very spicy, but despite this, it is eaten very quickly. Even children like it.

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We will need:
Green tomatoes - 3.5-4 kg
Parsley greens - 1 bunch
Dill greens - 1 bunch

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For adjika:
Sweet pepper - 500 g
Red hot pepper - 200 g
Garlic - 300 g
Red tomatoes - 500 g
Khmeli-suneli - 50 g
Salt - 150 g
Vegetable oil - 50 g

Cooking:
Let's prepare adjika. We pass everything through a meat grinder. If desired, you can soften adjika with carrots or apples, reduce the amount of hot pepper and garlic.
Washed green tomatoes cut into halves (small) or quarters (large).

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Mix the tomatoes with adjika and simmer them over medium heat, stirring occasionally.
Prepare jars and lids. They must be clean and sterilized.
Simmer until boiling. Then another 20 minutes over low heat, stirring. Add chopped greens - parsley and dill - and simmer for another minute.

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Then we put the hot salad into jars and roll up the lids. Wrap the jars until completely cool.

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Tomatoes with cucumbers for the winter

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For a 3-liter jar we need:

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1.5 liters of water,

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3 tablespoons of salt without a slide,

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3 tablespoons of sugar

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4 tablespoons of vinegar.

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2 sweet peppers, sliced

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1 whole hot pepper

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horseradish leaves, blackcurrant leaves, bay leaf,

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onion 1 head.

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Cooking:

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Put tomatoes, cucumbers with spices and greens in a jar.

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Pour 2 times with marinade, for the third time roll up the lids.

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I hold for about 10 minutes, drain, pour boiling marinade again.

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Tomato slices for the winter

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For a 1 liter jar we need:

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2-3 cloves of garlic

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1-2 bay leaves (who loves),

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5 black peppercorns,

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carnation 1 bud (who loves)

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1 onion (rings)

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1 spoon of vegetable oil.

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For the marinade: for 1 liter of water we need:

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1 st. spoons of salt

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3 art. spoons of sugar.

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Cooking:

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Arrange vegetables in 1-liter jars, pour 8 teaspoons of 9% vinegar into each, pour boiling marinade, and sterilize for 10-15 minutes. liter jar.

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Korean-style tomatoes with pepper for the winter

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We will need:
tomatoes 2 kg
carrots 4 pieces
bell peppers of different colors 5 pieces
table vinegar (9%) 100 ml
vegetable oil 100 ml
garlic 5 cloves
ground chili pepper 1 tbsp. spoon or 1 hot pepper
salt 2 tbsp. spoons
granulated sugar 100 grams
fresh parsley, dill, cilantro, horseradish root and leaf

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Cooking:
Grind carrots, bell peppers and garlic with a blender or pass through a meat grinder. But carrots can also be grated for Korean carrots, I like it better. In the resulting mixture of vegetables, add sugar, salt, ground chili or pepper without seeds, vegetable oil, vinegar and mix thoroughly, preferably until sugar and salt are completely dissolved.
We wash the greens thoroughly and then cut them very finely.
We cut the tomatoes into quarters, but if your tomatoes are plum-shaped and small, then you can cut them with a knife into two equal parts.

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At the bottom of the jar we cut the root and a leaf of horseradish, then put the halves of the tomatoes in pre-sterilized jars, lay out a layer of tomatoes cut up, then a layer of ground vegetables, and then put the greens. And so on until the end until the ingredients run out.

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Then we sterilize the jars with tomatoes for 15 minutes (depending on the size of the jars). I always try the lid with my hand, if it gets very hot and it’s impossible to hold my hand, then all the vegetables have warmed up and you can roll them up with lids, this method has never let me down.
We turn the rolled cans upside down, wrap them up and leave to stand for five hours.

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Tomatoes according to the same recipe can be left for a day in the kitchen, closed with nylon lids, and then put in the refrigerator and after 3-4 days they will be ready for use. But they won't keep for long.

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Korean-style green tomatoes with hot peppers for the winter

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You can use both green and brown tomatoes in this recipe.

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We will need:
green tomatoes one kilogram
sweet bell pepper 2-3 pcs.
sunflower or olive oil 50 ml
vinegar 9% 50 ml
7 garlic cloves
salt tablespoon
50 grams of sugar
dill and parsley, celery greens
red hot chili pepper 2

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Cooking:
Finely chop the dill and parsley. Wash the tomatoes and cut them into small pieces. Rinse the sweet pepper, remove the core with seeds and cut into strips. Cut spicy into small pieces.
Peel the garlic, chop or chop in the garlic press. Now all products should be mixed with salt, sugar, vinegar and sunflower or olive oil. Arrange in jars and cover with nylon lids. Leave for a day in a warm place, and then, when they settle, you need to tamp them down, spread one jar over a little bit of everything so that the jars are all full and the tomatoes are all in juice. But if the juice is still not enough, make a filling of 2 liters of water, half a glass of salt, 1 cup of sugar and 250 grams of vinegar and add to your jars, then put on sterilization. The same recipe can be used for ripe tomatoes, but less spayed.

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If you want to prepare such tomatoes for the winter, add a little more vinegar, per 20 grams, than in the recipe. Arrange in jars so that the tomatoes are completely in the juice. Sterilize liter jars 40 minutes after boiling water.

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And our cooked gluttonous tomatoes can be put in the refrigerator, closed with airtight lids. You can try again in a week. But I must assure you that these tomatoes do not withstand the prescribed 7 days until ready. Starting from the third day, a path is trodden to the refrigerator. Clap, slam the door ... You say to yourself: "Well, one more and I'm leaving." But... The lock should be hung on the refrigerator! Big, big!

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Green tomato salad for the winter

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We will need:
Green tomatoes 3.5 kg,
pepper 1.5 kg,
onion 1 kg,
2/3 cup sand
1 glass of vegetable oil,
3 tbsp salt
8-10 peas of allspice,
5-6 bay leaves,
0.5 cup 9% vinegar.

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You can add 1 kg of carrots to this recipe (but this is not for everyone).

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Cooking:
Chop tomatoes, peppers, onions and put in a deep bowl, add sugar, salt, vegetable oil, spices and put on fire.

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After boiling, boil for another 5-6 minutes, pour in the vinegar and stir, and then arrange in jars, roll up the lids.
I cook such a salad for the winter, and just eat it hot or cold, i.e. “options are possible” If I cook to eat right away, I add salt, sugar to taste and do not add vinegar. We eat such a salad and as a side dish for meat.

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Fried tomatoes for the winter

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For a liter jar we need:
Tomatoes
garlic - 3 cloves
salt - 1 teaspoon + a third of a teaspoon
sugar - 3 tablespoons
vinegar 9 percent - 3 tablespoons
boiling water

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Cooking
Tomatoes should be washed and fried in vegetable oil. Cover while frying.

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We put salt, sugar, vinegar in a sterilized jar (at the bottom 2 tablespoons and on top 1 tablespoon).
Pack hot tomatoes tightly. We also put finely chopped garlic in it. Fill to the top with boiling water and roll up the lids. Wrap until cool.

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The best tomato recipes for the winter, pamper yourself and your loved ones with amazing winter preparations!

Ingredients:
- 2 kg tomato cut into large pieces (in half)
- 4 things. bell peppers
- 2 heads of garlic
- greenery
Refueling:
- 100 g of vinegar
- 100 g grows. oils
- 100 g sugar
- 2 tablespoons salt.

Cooking:
1. Pepper, garlic (I added 2 pieces of hot pepper) twist in a meat grinder. Mix.
2. Cut greens.
3. Lay in layers in a 3-liter jar: tomatoes, then a mixture of vegetables, greens.
4. Close the jar with a lid and put it in the refrigerator upside down on the neck.
This is so that after 8 hours it will be ready to eat on top. Made in the evening, ready in the morning! And then you can keep it in the normal position. It tastes even better the next day!

Ingredient:
- 2 kg fresh tomatoes (ripe and firm)
- 1 red hot pepper
- 2 - 3 garlic cloves
- 1 bell pepper
- sweet pea pepper
- carnation
- sugar
- salt
- vinegar 9%

Cooking:
1. Place spices in clean jars, 3-5 peas of allspice, 3-5 cloves, 1 clove of garlic sliced, 1/4 bell pepper, cut into pieces and a small piece of hot pepper.
2. Wash and dry the tomatoes. Place tomatoes in jars.
3. Pour boiling water over and let stand for 20-30 minutes. Drain the water and add 4 tablespoons of sugar and 2 tablespoons of salt per 1 liter of marinade.
4. Boil and pour into jars. Add 2 tablespoons of vinegar per liter jar. Roll up cans and turn over.
5. Allow to cool at room temperature.

Ingredients:
- green unripe tomatoes, preferably large, fleshy.
- celery twigs
- garlic
- red hot pepper
Brine
- per 1 liter of cold water (from the tap)
- 70 g salt (coarse)

Cooking:
1. Cut the tomatoes in half lengthwise, but not completely.
2. If the garlic is large, then we cut each clove into several plates. Pepper mode on rings (I do it with scissors, very convenient). Celery twigs.
2. In each tomato we put several plates of garlic, 2-3 rings of pepper (depending on how much you like spicy, or if there are children in the house). We also stuff a branch of celery there, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (if neat, then without threads). Bazaar aesthetes stuff a red pepper in such a way that it looks out of the tomato with a red tongue (teasing) - like on a smiley face.
3. At the bottom of the pan, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then celery again, etc. Top layer of celery.
Dilute salt in water and pour tomatoes.
4. We put under oppression. A 3 liter jar takes about 1.5 liters of brine.
When the tomatoes are replayed, they stop bubbling, the brine becomes transparent, that’s it, the pickle is ready. If you use it right away, then you don’t need to do anything else. , and iron-roll up. This should be done immediately, as soon as you fill it with boiling brine. It can be stored for a very long time, even 2 years.

Ingredients:
- 1 large zucchini
- 2-3 garlic cloves
- 5 small tomatoes
- half a bunch of dill and parsley
- frying oil
- mayonnaise
- flour

Cooking:
1. Take a large zucchini and cut into slices 0.5 cm thick.
2. Salt all the circles and mix, leave in a bowl for 5 minutes.
3. Heat the oil in a frying pan and fry each circle after dipping it on both sides in flour.
4. Put the fried zucchini on a dish and let cool.
5. When the zucchini has cooled, grease them with a mixture of mayonnaise and garlic.
6. Cut the tomatoes into circles and lay them on top of each zucchini.
7. On top of the tomatoes, also lightly grease with garlic mayonnaise.
8. Sprinkle with herbs on top and refrigerate for 30 minutes.

Ingredients:

3 kg tomato
- 3 heads of garlic - 1 tbsp. sugar - 0.5 tbsp. oils - 0.25 tbsp 9% vinegar - 1 tbsp salt

Cooking:
1. Pass the tomatoes through a meat grinder, cook for an hour until thickened. add salt, oil and sugar, garlic.
2. Cook for another 20 minutes.
3. Pour in vinegar, cook for 5 minutes, roll up.

Ingredients:
- tomatoes
- peppercorns
- Bay leaf
- onion
- dill greens
- garlic
- vegetable oil

Brine:
- 3 l. water
- 3 tbsp. l. salt
- 7 tbsp. l. Sahara
- 1 tbsp. 9% vinegar

Cooking:
1. First, choose tight red tomatoes.
2. Cut them in half.
3. At the bottom of the jar (I used liter ones), put chopped dill, 4 - 5 peppercorns, one small onion with rings, 2 chopped garlic cloves and 1 tbsp. l. vegetable oil.
4. Now lay the halves of the tomato cut down. As soon as the jar is full, pour the tomatoes with warm brine.
5. Then we put our jars on a stand in a pot of water and sterilize for 10 minutes from the moment of boiling.
6. Then we tightly cork the lids and turn them upside down, wrap them up until the morning.

Ingredients:
- 1.5 kg of sweet pepper
- 1.5 kg of ripe tomatoes
- 1/2 tbsp. spoons of salt
- 100 ml apple, grape or berry vinegar
- 100 g honey, 10 black peppercorns

Cooking:
1. Pepper clear of seeds and cut into slices.
2. Cut the tomatoes into slices.
3. Stir the vegetables, adding salt, honey and vinegar, and leave until the juice is released.
4. After that, put the dishes with vegetables on the fire, bring to a boil and boil for 10 minutes.
5. Then pour the boiling salad into sterilized jars, roll them up, turn them upside down and wrap them up.

Ingredients:
For a 2 liter jar:
- 2 kg of tomatoes,
- 1 large bunch of cilantro
- 1 head of garlic
- 1-1.5 tbsp. l salt
- 1/2 tsp red pepper

Cooking:
1. Grind the tomatoes in a blender along with the skin.
2. Boil to medium density, stirring constantly.
3. Separately grind all the seasonings, then combine everything, carefully move and roll into jars.

Ingredients:
- beans - one kilogram
- onion - two onions
- tomatoes - one kilogram
- coarse salt - three teaspoons
- ground black pepper - one teaspoon
- allspice, ground - half a teaspoon
- bay leaf - five pieces
- vinegar 70% - one teaspoon

Cooking:
1. To begin with, we will boil the beans until fully cooked in lightly salted water, after soaking it for a day.
2. Peel the onion from the husk, chop it as finely as possible and fry until a golden hue appears in vegetable oil.
3. Dip ripe, whole tomatoes for a few seconds in boiling water, then cool them down in cold water and carefully remove the skin.
4. Next, cut the peeled tomatoes into small pieces, place in a deep enamel bowl, add salt and boil until they turn into puree.
5. After that, add beans, fried onions, spices, chopped bay leaves to the boiled tomatoes and mix everything well. Let the mixture boil, and pour vinegar into it.
6. Remove the cooked beans from the heat and immediately pour into prepared, pasteurized glass jars. We cork.

Ingredients:
- young zucchini - 5 kg.,
- tomato juice - 2 liters,
- sugar - 2 cups,
- salt - 1 tbsp. spoon,
- vegetable oil - 200 ml.,
- vinegar 9% - 150 ml.,
- red ground pepper - 1 teaspoon with a slide,
- parsley - 1 bunch,
- garlic - 2 heads.

Cooking:
1. Wash the zucchini, cut off the tails and cut into circles, no more than 1 cm thick.
2. Put a couple of sprigs of parsley on the bottom of each jar. Lay the zucchini on top of the parsley.
3. Next, prepare the sauce for zucchini: pour tomato juice into the pan. If you do not have tomato juice, you can take tomato paste (0.5 kg.) Diluted with water (1.5 liters). Add sugar, salt, vegetable oil, vinegar, garlic and pepper. This year, I didn’t have pepper at hand, and there was one jar of adjika left from last year’s harvest. I added 1 cup of adjika to the resulting mass, put it on medium heat and boiled for 10 minutes.
4. Pour hot tomato sauce into jars of zucchini. Cover and sterilize for 25 minutes, from the moment the water boils in the pan.
5. Then roll up hot jars with zucchini in tomato sauce with lids, turn over and wrap with a towel. Leave the jars to cool completely.

Ingredients:
- Tomatoes - 1kg.
- Apples - 3 pcs.
- Carrots - 2 pcs.
- Salt - 1 teaspoon.
- Sugar - 1 tbsp.
- Vinegar - 2 tbsp.
- Pepper, garlic - to taste.

Cooking:
1. Tomatoes, carrots, peeled apples, grind everything in a meat grinder, add salt, sugar, vinegar, put on fire.
2. 20 minutes after boiling, add crushed garlic and pepper, mix.
3. Arrange everything in jars and sterilize them in a saucepan with water, after putting a towel on the bottom.
4. Tighten the jars with a lid and put upside down for 12 hours.
5. Ready sauce can be stored in a dark, cool place.

Ingredients:
- 3 kg tomato
- 250 g horseradish
- Garlic 200 g
- Salt 3 tbsp or to taste
- Sugar 1 tbsp or to taste

Cooking:
1. Clean horseradish and soak for 30 minutes in clean water.
2. Cut and scroll either in a meat grinder or in a blender (with a knife attachment) or in a processor.
3. Wash the tomatoes, chop and scroll along with the garlic.
4. Mix all the ingredients, add salt, sugar to taste, mix.
5. Arrange the seasoning in sterile jars, close with lids and store in the refrigerator.
Marina Sazonova's recipe.

Ingredients:
- tomatoes
For filling:
- water - 1 l
- sugar - 70 grams
- salt - 40 grams
- vinegar - one teaspoon
- gelatin - 30 grams
- peppercorns to taste
- bay leaves to taste

Cooking:
1. Soak gelatin in cold boiled water until it swells.
2. Next, heat in a water bath or in a microwave until the gelatin is completely dissolved.
3. Process.
4. Cut the tomatoes and put them in prepared jars.
5. Put sugar, salt into the water, bring to a boil, add vinegar, prepared gelatin, chopped carrots, spices and boil for 3 minutes.
6. Pour hot brine into jars with tomatoes and sterilize.
7. Next, roll up the banks and cool.

Ingredients:
- cucumbers - 1.5 kilograms
- tomato juice - 1.5 l
- garlic - 5-6 cloves
- tarragon - 10 grams
- dill (umbrellas) - 50 grams
- salt - three tablespoons

Cooking:
1. Boil tomato juice and cool.
2. Dissolve the salt in it, add the garlic, herbs and fill the cucumbers in the jars.
3. Close the lids and store in a cool place.

Ingredients:
- 3 kg tomato;
- 2 kg eggplant;
- 200 g of vegetable oil;
- 200 g of sugar;
- 100-150 g of vinegar 9%;
- 2 pods of hot pepper;
- 2 heads of garlic;
- 2 tablespoons of salt;

Cooking:
1. Pass the tomatoes and peppers through a meat grinder, add salt and cook for 15 minutes.
2. Cut the eggplant into medium cubes. Not in slices like in "Spark", not in straws, but in bars.
3. If you like, you can peel the eggplant, I like to leave it like that.
4. Add the chopped eggplants to the tomatoes and peppers, we also add sunflower oil, sugar and vinegar there.
5. Cook all 40 minutes, at the end of cooking add squeezed garlic to the eggplant.
6. Pour the mass into sterilized jars and roll up.
7. Turn the jars upside down and wrap them in a warm blanket for 1-2 days.

Bon appetit!

Tomatoes according to this recipe are very fragrant. Yes, and they look interesting both in the bank and on the table.

Ingredients:

Cooking:

1. With a sharp knife, make a shallow indentation on the stem side of each tomato and insert a small clove of garlic. Arrange stuffed tomatoes in sterilized jars, add spices.
2. Separately, boil water with salt and sugar, pour tomatoes with marinade, let stand for a while. Then pour the marinade into a saucepan, bring to a boil, add vinegar and pour over the tomatoes again, cover and roll up.

Homemade tomato sauce for the winter - the best recipes

We were all so looking forward to the appearance of the first red tomatoes in our greenhouses, and now there are so many harvests that the question “Where to put them all?” becomes more and more relevant. In our article, we will offer several recipes for delicious homemade tomato sauce.

To prepare this sauce, you will need: 2 kg of tomatoes, 4 large cloves of garlic, 1 large onion, 1 glass of red wine, dried basil and oregano, salt, freshly ground black pepper, olive oil.

Wash the tomatoes thoroughly, then pour over boiling water to easily remove the skin. Pour olive oil into a deep saucepan (so that the bottom is completely covered with it) and add chopped onion and garlic. After 10 minutes, add the pulp of tomatoes there and simmer over low heat. After another 10 minutes, pour the wine into the pan and pour in a little oregano and basil, mix the tomato mass and do not forget to salt and pepper it. Remove the sauce from the heat as soon as the tomatoes have absorbed the taste of the wine. Let the sauce cool and roll into pre-sterilized jars.

To prepare a hot sauce, you will need: 3 kg of tomatoes, 2 large onions, 4 cloves of garlic, 2 g of mustard powder, 10 peas of allspice, 150 g of sugar, 1 tbsp. vinegar.

As in the previous recipe, first peel the tomatoes by pouring boiling water over them. Then put the pulp in a saucepan, add chopped onion and garlic. Simmer the sauce over low heat until it is reduced by half. Then add sugar, vinegar, mustard powder and allspice. Then mix everything thoroughly and cook for another 10 minutes.

Remove the sauce from the heat, cool and place in sterilized jars, roll up.

To prepare a sauce with a very unusual taste, you will need: 5 kg of tomatoes, 500 g of horseradish root, 400 g of garlic, salt.

Wash the tomatoes thoroughly and traditionally pour over boiling water to remove the skin. Then you will need to grind it to the state of gruel with a blender or twist it through a meat grinder. In this case, the second option is even better. Grind horseradish and garlic in the same way.

Simmer the tomatoes in a deep saucepan over low heat. After 20-30 minutes, add garlic to them. After cooking for another 15 minutes, put the horseradish. After another 15 minutes, remove the sauce from the heat and let cool, then roll into pre-sterilized jars.

To prepare this popular and beloved sauce, you will need: 2 kg of tomatoes, 4 bell peppers, 5 cloves of garlic, a bunch of basil, 1 cup of sugar, salt.

Wash the tomatoes and peppers and pour over with boiling water to remove the skin. Peel the pepper from the core. Cut the vegetables randomly and place in a deep saucepan. Simmer over low heat, and after 20 minutes add chopped garlic, finely chopped basil, salt and sugar. Stir the sauce and keep on fire until it thickens. Then roll up.

To prepare a sauce with a well-known name, you will need: 2.5 kg of tomatoes, 2 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 300 g of garlic, 250 ml of vegetable oil, salt, sugar and pepper to taste.

Pour boiling water over tomatoes and peppers and pass through a meat grinder. Do the same with carrots and apples. First of all, place peppers and tomatoes in a deep saucepan with vegetable oil at the bottom. After half an hour of cooking, add apples, carrots and chopped garlic. Boil the mixture for another half an hour and add salt, pepper and sugar, add vegetable oil if necessary.

Keep the mixture on fire for another 20 minutes, then cool and roll into sterilized jars.

In our article, we shared the best recipes for delicious homemade tomato sauce. What secrets of tomato processing do you know?

Canned tomatoes in their own juice can be used to prepare various sauces, add to soup.

You will need: 7 kg tomatoes, lemon juice, salt and water.

Cooking. Boil water in a large saucepan. Cut each tomato in a criss-cross pattern at the stalk. Boil the tomatoes in small batches for 1-2 minutes and refrigerate. Remove the skin from the tomatoes and cut into large pieces. Fold in sterilized jars, add salt and lemon juice (1 tsp per liter jar). Carefully pour boiling water into jars, leaving 1-2 cm to the edge, cover with lids, sterilize for 45 minutes and roll up. Store jars of tomatoes in a cool, dark place.

Small sweet tomatoes are a great appetizer on the festive table.

You will need: 2 cups apple cider vinegar, 2 cups water, 1/4 cup salt, 1/4 cup sugar, 1 kg cherry tomatoes, a bunch of fresh dill, 4 garlic cloves, 1/2 tsp. red pepper, 1/2 tsp mustard seeds.

Cooking. Bring vinegar, water, salt and sugar to a boil in a saucepan. Cook the mixture over low heat, stirring until the sugar and salt are dissolved. Then cool to room temperature. Put tomatoes, dill, chopped garlic, red pepper and mustard seeds in sterilized jars. Pour over chilled marinade, cover and refrigerate.

This preparation turns out to be very fragrant, appetizing, tomatoes do not lose their shape and color.

You will need: 2 kg tomatoes, 10 garlic cloves, 2 pcs. bay leaf, 3 peas of allspice and black pepper, dill and parsley, 2 tbsp. salt, 5 tbsp. sugar, 1 tsp citric acid, 2 liters of water.

Cooking. Cut the garlic into slices. In each tomato, make a small incision in the stalk area and stuff with garlic slices. In a saucepan, boil 2 liters of water or a little more (based on a three-liter jar). At the bottom of a sterilized jar, put spices, stuffed tomatoes and sprigs of fresh herbs. Gently pour boiling water over the tomatoes to the very neck and leave for 15 minutes. Then drain the water back into the pan, add salt, sugar, bring to a boil and simmer for 2-3 minutes. Pour citric acid directly into the jar, pour the tomatoes with brine under the neck, close the lid and roll up.

This sauce is especially good with meat dishes.

You will need: 5 kg ripe tomatoes (about 25 tomatoes), 3 tbsp. sugar, 4 tbsp. salt, 1 tbsp. balsamic vinegar, 1 tsp ground black pepper, 2 bunches of basil, other fresh herbs (oregano, thyme, parsley) to taste, 6 tbsp. lemon juice.

Cooking. Peel the tomatoes, cut into pieces and put in small batches in a food processor, chop. Then pour everything into a bowl. Add sugar, salt, vinegar and pepper. Bring the mixture to a boil and simmer for 1-1.5 hours, stirring occasionally, until the sauce has the desired consistency. Remove from heat, add chopped fresh herbs. Pour 1 tbsp into each prepared jar. lemon juice, put the sauce, close the lid and roll up.

Spicy bright tomato jam is a good addition to chips, crackers and even sandwiches.

You will need: 1 kg very ripe tomatoes, 3/4 cup sugar, 2 tbsp. apple cider vinegar, 1 tbsp. fresh grated ginger, 1/4 tsp ground cinnamon, 1/8 tsp ground cloves, 1 tsp salt, 1/2 tsp ground black pepper.

Cooking. Place all ingredients in a saucepan and bring to a boil, stirring frequently to prevent scorching. Reduce heat and simmer, stirring, until mixture thickens. Remove from heat, cool to room temperature and place in jars with lids. Store the finished jam in the refrigerator.

Usually tomatoes are dried in the sun, in the open air. However, there is a way to dry them at home. This method is not fast, but the result is very tasty.

You will need: 1-2 kg fresh ripe tomatoes (cherry or cream), vegetable oil, peppercorns, dried oregano, salt and sugar.

Cooking. Preheat oven to 90-100°C. Line a baking sheet with parchment paper and sprinkle with salt and sugar. Wash the tomatoes and dry well. Cut them in half, arrange on a baking sheet and sprinkle with salt. Dry the tomatoes in the oven for 6-10 hours. They should significantly decrease in size and lose moisture. In sterilized jars, place the prepared dried tomatoes together with pepper and oregano tightly, pour in oil to completely cover the tomatoes. Store jars in a dark, cool and dry place. Check them after a week - if the layer of oil in the jar becomes less (tomatoes can absorb it), add more.

Homemade ketchup recipe

Ketchup is delicious to add to almost all dishes. And in order not to buy it in the store next time, cook it at home.

You will need: 1.5 kg fresh ripe tomatoes, 1/4 cup apple cider vinegar, 1/2 tsp. salt, 2.5 tsp honey, 1 tsp mustard, 1/4 tsp ground black pepper, 1/4 onion, 1 garlic clove.

Cooking. Place all ingredients in a saucepan, bring to a boil and cook over low heat for 30-60 minutes. Then remove from heat and mash with a potato press. Let the ketchup cool, and then mix in a blender to the desired consistency. Store ketchup in the refrigerator in an airtight container or jar.

As you can see, it doesn’t take much trouble to prepare tomatoes for the winter, but in the cold winter, the carefully prepared and tasty contents of the jars will be a real hello from the warm summer for your family.