Delicious tomatoes for the winter without. Delicious tomato preparations for the winter

Summer has come, in the gardens and on the shelves seasonal vegetables appear in large quantities and at an affordable price. From about mid-July, summer residents begin to ripen tomatoes. If the harvest is successful and there are a lot of tomatoes, then you can prepare a delicious homemade tomato for the winter from them.

I make such a blank every year and will be happy to tell you my proven and simple way. I am posting the recipe with step by step photos for anyone who wants to help.

To make a homemade tomato we need:

tomatoes;
salt;
pepper.

How to cook a tomato for the winter at home

First, you need to wash and sort out the tomatoes. We do not need black or rotten barrels in a tomato. Therefore, we cut out such places, and the good part needs to be cut. What size to make the pieces does not matter, as we do it for our convenience in the future.

So, we have three ways to turn tomatoes into a liquid.

1 way - juicer.

2 way - meat grinder.

3 way - combine.

It is more convenient for me to use a combine with a nozzle in the form of sharp knives.

This method seems to me the fastest and most convenient, but you choose. The method of grinding does not greatly affect the final result.

Having turned all the tomatoes into a tomato, pour it into a saucepan in which it will be cooked.

Salt, pepper it to taste and put on a small fire. Be careful, as soon as the tomato boils, it can “run away”. You need to cook homemade tomato over low heat for at least 30-40 minutes after boiling.

While the tomato is cooking, you need jars and lids.

The boiled tomato is carefully poured into clean jars.

We roll up full jars with clean lids and wrap them up for further cooling. As soon as our homemade tomato has cooled down, we need to put it in a cool place for storage.

Despite the fact that the recipe seems to be elementary, the tomato turns out incredibly tasty. It can be added to a soup fryer, stewed in it like a sauce, or it can be diluted with water and drunk like tomato juice. And I even eat okroshka with homemade tomato, pour it instead of kvass. 😉 In general, there is a lot of room for culinary fantasies, but the most important thing is that everything is natural. Enjoy your meal.

This year, my tomatoes were not ugly. They were baked in the sun, then they cracked, then they rotted. And only one variety is beautiful, dense, one in one. Only small ones, a little more than cherry.
So I began to puzzle over how to use it
Found a few recipes on the internet. But maybe someone has a proven recipe for homemade small tomatoes. Share pliiiiz.

small pickled tomatoes

Ingredients:
15 small firm tomatoes,
1.5 liters of water,
4 tbsp. l. Sahara,
2.5 st. l salt,
6 black peppercorns,
5 sheets of blackcurrant,
5 cherry leaves
5 bay leaves,
1 bunch of dill florets,
1 st. l. vinegar,
3 sheets of horseradish
garlic

Cooking:
Rinse the tomatoes thoroughly and dry them on a paper towel. At the bottom of a pre-washed and dried jar, put horseradish leaves, half of all greens and 8 cloves of garlic. Pack the tomatoes in tightly, being careful not to squeeze them. Prepare the marinade. Boil water, add salt, sugar, bay leaf and black peppercorns to it. Pour the tomatoes with the resulting marinade, cover with a sterile lid and let stand for 10 minutes. Then pour the marinade back into the pan and boil again. Pour the marinade over the tomatoes again and add the vinegar. Roll up the jars with sterile lids, turn upside down and put in a dark place for a day.

Recipe for pickling small tomatoes without the use of vinegar, which not only spoils the aroma and taste of tomatoes, but is also harmful to our stomach. In order to stop the fermentation process, alcohol or vodka is used.

1. Select ripe and firm, small tomatoes of two colors - red and yellow. Wash fruits well. Take horseradish and garlic, peel them. Divide the garlic into cloves.

2. Sterilize jars and lids as you normally would. Fill the containers with tomatoes, add horseradish and garlic to each jar.

3. The brine is prepared according to this recipe: 1.5 liters of water you need to take 2 tablespoons of salt, 5 tablespoons of sugar and boil. This amount of brine is enough to pickle about three liter cans of tomatoes.

4. Pour jars of vegetables up to their shoulders with hot brine.

5. Add 1 tablespoon of vodka or 1 dessert spoon of alcohol to each jar.

6. Roll up the jars with metal lids or screw them on.

7. Turn over hot jars and cover with a warm blanket until they cool.

Tomatoes are small, sweet, and ask in the mouth. Jars of canned small tomatoes keep well indoors.

sweet and spicy tomatoes

None 3- liter jar:
small ripe tomatoes, 2 onions, 4 cloves of garlic,

3 small sweet peppers

1 hot pepper
fill:
1.5 liters of water, but 2 tbsp. l. 9% vinegar and salt,

4 tbsp. l. Sahara,

3 bay leaves. 7-8 black peppercorns.

Wash and dry all vegetables.
At the bottom of each jar, put the whole pepper, with stalks and seeds, onions, garlic and tomatoes. Pour boiling water over each jar, let stand for 5-7 minutes, drain the water, bring to a boil, add all the ingredients except vinegar, and boil for 5 minutes.
Pour in the vinegar, remove from heat, pour over the tomatoes and roll up.
Cool "under a fur coat" upside down.

Tomatoes in jelly

Tomatoes (about 2 kg), 3 onions, 9 bay leaves, 20 black peppercorns. 3 small heads of garlic, 3 small branches of dill with umbrellas;
for pouring
3.5 + 1 tbsp. water, 2 tbsp. l. with a slide of gelatin. 2 tbsp. with a slide of sugar, 1.5 tbsp. l. without a pile of salt.

1 st. Boil water and cool to room temperature, pour gelatin and leave for an hour to swell. In 3 800-gram carefully washed jars, spread the spices, greens equally and on them - in dense rows of tomatoes. Sterilize the lids. Put the gelatin on the fire and warm it up, stirring all the time and not bringing to a boil until the gelatin dissolves. Strain the resulting solution through a cloth or gauze folded in several layers.
3.5 st. Boil water, salt and sugar.
Pour the gelatin mass into the filling, bring to a boil again and pour over the tomatoes. Cover jars with lids and roll up immediately. Turn over, wrap and let cool.

Subtleties AND NUANCES OF PREPARING TOMATOES

Almost every housewife tries to preserve tomatoes for the winter. This is understandable. What is a table without this appetizing appetizer?
To make the preparation tasty, you need, firstly, medium-sized hard tomatoes, and secondly, high-quality brine. For its preparation, various spices are used, which give the tomatoes an aroma and an unusual taste. The main spice is salt, which determines the duration of storage and the taste of preservation.
Ordinary rock salt, although popular, has its drawbacks: it contains pebbles, dirt, which have a bad effect on the preservation of conservation, in addition, it is contraindicated in hypertensive patients, as it retains fluid in the body, and also does not guarantee tasty and beautiful preparations.
Better to use sea salt. There is no insoluble sediment in it, which allows you to store the workpieces longer. It contains more than 40 micro and macro elements, which, when in contact with tomatoes, help to keep the skin intact and the taste of tomatoes rich.
In addition, you should not be afraid of oversalting with sea salt: vegetables will take as much salt as needed, tomatoes will acquire a piquant taste, and pickles and preserves with sea salt will not retain fluid in the body. Delicious preparations for you!

STERILIZATION

It's a way to save food products without significant change in their taste properties and color.
Sterilization of canned food in glass containers followed by immediate corking tin lids very handy at home. It provides the necessary tightness and long-term storage of canned products. At home, canned food is sterilized mainly at the boiling point of water.

Vegetable marinades can be sterilized at a water temperature of 85°C. In this case, they need to be kept in the sterilizer 2 or even 3 times longer than if the water temperature were 100 °C.
Sterilization is carried out in a special sterilizer or in a large saucepan, on the bottom of which wooden silt and a metal grate are first placed to avoid cracking the jars during sudden temperature changes.
Water is poured into the pan so much that it covers the shoulders of the jar, i.e., 1.5-2 cm below the top of the neck of the container.
The temperature of the water before immersing the cans ranges from 30-70 °C and depends on the temperature of the canned food - the higher the temperature of the canned food, the higher the water temperature in the sterilizer should be.
The sterilizer with the jars placed in it is put on a strong fire, covered with a lid and the water is brought to a boil. Boiling water during sterilization should not be violent [the fire should be reduced enough to just maintain boiling], the sterilization time is counted from the moment the boil begins.
The first sterilization step [bringing the water to a boil] should be as short as possible in order to reduce the cooking time of the product and avoid overcooking the canned food. So, the time for heating water to a boil during sterilization of half-liter and liter jars is 1 5 minutes, three-liter jars - 20 minutes.
The duration of the second stage of sterilization depends on the acidity and consistency of the product - liquid products are sterilized for 10-15 minutes, and thick products for 2 hours or more.
It takes less time to sterilize acidic products, since the acidic environment does not encourage the development of bacteria.
The size of the container is also important - the larger it is, the longer the sterilization takes,
At the end of sterilization, the jars are carefully removed from the pan with special tongs, immediately rolled up and the sealing is checked for leaks. The sealed jars are placed upside down on a dry towel for air cooling.

Today, even in winter, you can easily find fresh vegetables in every supermarket. The only question is: will they be useful? It is for this reason that most housewives prefer vegetables from the garden and work tirelessly, harvesting them for the winter.

We dedicated this selection to tomatoes: salted and pickled, sweet and spicy, in jelly, in apple juice and even in syrup. There are many options - the choice is yours!

1. Tomatoes with thyme and olive oil

1 kg cherry tomatoes;
250 ml of olive oil;
4 cloves of garlic;
3 art. spoons of wine vinegar;
juice of 1 lemon;
black peppercorns;
a pinch of salt;
a few sprigs of thyme.

Recipe:

Wash tomatoes, dry. Place on a parchment-lined baking sheet and place in the oven. Dry at 90°C for 3-4 hours. Tomatoes should be soft to the touch, slightly shriveled, but not dry.
In a deep frying pan with a thick bottom, heat the oil, fry the finely chopped garlic until golden brown. Take out, put aside. Put the prepared tomatoes into garlic-flavored oil, sprinkle with sugar, caramelize for 2 minutes. Add vinegar and, increasing the heat, let it evaporate.
Transfer the tomatoes with oil to a glass jar, add fried garlic, thyme sprigs, lemon juice and crushed black peppercorns.

2. Pickled tomatoes in apple juice

For cooking you will need:

1 kg of tomatoes;
1.5 liters of apple juice;
1 st. a spoonful of salt.

Recipe:

Wash the tomatoes, pierce the stalk with a fork in several places, put in sterilized jars and pour boiling water for 10 minutes. Drain the water. Pour boiling water into jars, after 10 minutes. drain.
Bring apple juice with salt to a boil, and then pour over jars of tomatoes. Roll up, turn over and leave to cool.
Store tomatoes in apple juice in a cool place.

3. Salted tomatoes with garlic and dill

For cooking you will need:

1 kg of tomatoes;
5 cloves of garlic;
half a bunch of dill;
3 bay leaves;
spices to taste;
1 st. a spoonful of salt;
1 teaspoon of sugar.

Recipe:

Wash tomatoes well. Peel and chop the garlic. Wash dill and bay leaf. Place tomatoes, salt, sugar, garlic, dill, bay leaf, spices in a plastic bag.
Shake the bag and leave at room temperature for 2 days.

4. Spicy tomatoes with cinnamon and cloves

For cooking you will need:

2 kg of tomatoes;
1 head of garlic;
4 umbrellas of dill.

To prepare the marinade you will need (for 2 liters of water):

4 bay leaves;
4 black peppercorns;
4 cloves;
0.5 tsp ground cinnamon;
100 g of sugar;
90 g of salt;
2 tbsp. vinegar essence boats.

Recipe:

Prepare marinade. Combine all ingredients (except vinegar essence), add water, bring to a boil and cook for 7 minutes. Cool the marinade a little, pour in the essence.
Peel the garlic, wash the tomatoes thoroughly.
Put tomatoes in sterilized jars, alternating with spices. Pour hot marinade over, leave for 10 minutes.
Bring the marinade back to a boil, cool slightly, pour into jars and roll up. Turn over until completely cool.

For cooking you will need:

2 kg of ripe tomatoes;
tarragon;
5 cloves of garlic;
1-2 chili peppers;
currant leaves;
cherry leaves.

To prepare the brine you will need (per 1 liter of water):

2 tbsp. spoons of salt.

Recipe:

Wash the tomatoes well. Peel the garlic. Wash chili pepper, tarragon, currant leaves and cherries thoroughly.
Prepare brine. Mix water with salt, bring to a boil.
Put tomatoes and spices in prepared sterilized jars, pour hot brine. Then immediately roll up the lids, turn over, set aside to cool.

Be sure to try - the original taste!

For cooking you will need:

3 kg of tomatoes;
6 umbrellas of dill.

To prepare the marinade you will need (per 1 liter of water):

100 g of sugar;
100 ml 9% vinegar;
1 st. a spoonful of salt.

Recipe:

Wash tomatoes and dill florets and dry well. Then put in sterilized dry jars and pour boiling water. Cover with a lid and leave for 10 min.
Drain the water into a large saucepan and bring to a boil. Add salt and sugar. Boil and pour into a jar of tomatoes.
Add vinegar to the jar and immediately roll up with a sterile lid. Turn over and leave to cool completely.
Store in a cool place.

Great snack!

For cooking you will need:

1 kg of tomatoes;
5 cloves of garlic;
1 dill umbrella.

To prepare the marinade, you will need (per 1 liter of water):

2 bay leaves;
5 black peppercorns;
5 cloves;
2 tbsp. spoons of sugar;
1 st. spoons of salt;
1 st. spoons of vinegar essence.

Recipe:

Prepare the marinade: add salt, sugar, bay leaf, cloves, pepper to the water, bring to a boil. Boil for 5 minutes over low heat. Cool, add vinegar essence.
Peel the garlic cloves. Wash tomatoes and dill umbrellas, dry well.
Put tomatoes into prepared sterilized jars, alternating with spices. Then pour hot marinade, leave for 10 minutes.
Pour the marinade back into the pan, bring to a boil, cool slightly, pour jars with tomatoes, roll up, turn over and leave to cool completely.

8. Tomatoes in jelly with dill and onions

For cooking you will need:

2 kg of tomatoes;
3 black peppercorns;
3 peas of allspice;
sprigs of parsley;
1-2 bay leaves;
1 small onion.

To prepare the filling you will need (for 1 liter of water):

1 st. a spoonful of salt;
1 st. a spoonful of sugar;
2 tbsp. spoons of gelatin in granules.

Recipe:

Peel the onion and cut into rings. Prick the tomatoes on all sides with a toothpick. At the bottom of sterilized jars, put allspice, black pepper and bay leaf. Lay layers of tomatoes, onion rings, parsley sprigs.
Prepare filling. Pour gelatin into a bowl, pour 200 ml of cold water, mix and leave for 40 minutes. Add sugar and salt to the remaining water, bring to a boil. Add the swollen gelatin to the hot marinade, stirring, bring to a boil, but do not boil.
Fill jars with tomatoes with finished filling.
Cover with sterilized lids, place the jars in a large saucepan with warm water, bring the water to a boil, sterilize for 10 minutes. After sterilization, roll up the jars immediately. Turn upside down and let cool.

From Italian cuisine.

For cooking you will need (per 1 liter jar):

0.5 kg of small tomatoes (cherry, ladies' fingers);
1 teaspoon white balsamic vinegar;
1 vanilla pod;
300 g of sugar;
150 ml lemon juice.

Recipe:

Wash the tomatoes, pour boiling water for 30 seconds, cool and remove the skin, cut in half.
Combine lemon juice with sugar, mix, put on the stove and cook until the sugar is completely dissolved.
Put the tomatoes in the syrup, bring to a boil, immediately remove from heat, cool and put in the refrigerator overnight.
Cut the vanilla pod, separate the seeds. Put the saucepan with tomatoes on the fire, add vanilla and vanilla seeds, bring to a boil, reduce the heat and cook for 45 minutes.
Heat the balsamic vinegar and boil until the volume is reduced by 3 times (the vinegar should thicken). Add boiled balsamic vinegar to the jam and cook for another 10-15 minutes.
Arrange the finished jam in sterilized jars, close with lids, cool.
Store in a cool place.

For cooking you will need:

500 g of ripe tomatoes;
500 g of sugar;
juice and zest of 1 lemon;
1-2 green apples;
50 ml of rum.

Recipe:

Peel ripe tomatoes, remove skin and seeds, chop or chop with a mixer. Add 500 g of sugar, juice and zest of 1 lemon. Mix well and refrigerate overnight.
Wash apples, peel, grate on a coarse grater and mix with tomatoes. Cook, stirring, over low heat until tender, about 1 hour.
Pour rum into slightly cooled jam. Arrange in sterilized jars, close the lids and, having cooled, refrigerate.

More in tomatoes useful properties than harmful. Since they are red in color, they have a positive effect on the blood, enriching its composition and fighting blood clots.

When boiled, they are better absorbed, and they are advised to use fresh by adding vegetable oil and crushing a clove of garlic.

Pickled tomatoes also have useful properties. It turns out that they have antioxidants that remove from the human body. harmful substances. The combination of tomato with meat helps its better absorption.

Rolling a tomato for the winter is now in full swing, so we suggest you pay attention to the following recipes.

Canned tomatoes without vinegar

simple and delicious recipe, which is suitable for people who do not digest vinegar well.

Tomatoes per three-liter jar - 1 kg 700 g;
Sugar per liter of water - 125 g;
Carnation;
Allspice;
Peppercorns;
Fresh tarragon or tarragon;
Rock salt, per liter of water - 25 grams without a slide;
Citric acid - the third part of a teaspoon.

Rinse the jar well, if desired, you can sterilize. At the bottom, put 4 cloves, allspice and black pepper, 3-4 sprigs of tarragon.

Wash the vegetables, dry them and make crosswise punctures with a fork so that the skin does not burst during the heat treatment. Lay freely, up to the shoulders of the can.

At this time, the lid should be sterilized. Put in a bowl, pour hot water and leave for five minutes to sterilize. The collected jar is poured with boiling water, closed with a lid and left for ten or fifteen minutes.

After the specified time, boiling water is poured into the pan and it remains to measure the amount of water to prepare the marinade. It must be remembered that for each liter of water one tablespoon of salt, five tablespoons of sugar and a third of a teaspoon of citric acid are used.

After boiling, the marinade is cooked for another minute and you can pour it into a jar. Fill up to the very top. Roll up with screw caps or with a machine.

Pickled vegetables are turned over, covered with a warm blanket. It remains to wait until it cools down completely. The rolled tomato is stored in a cool place.

It took quite a bit of time, a maximum of half an hour.

Add horseradish - you get a great snack!

In this recipe for rolling tomatoes for the winter, horseradish will also be used along with tomatoes and other ingredients. As a result, tomatoes are obtained with “character”, and everyone who tries them at least once asks for the recipe.

So, for cooking you will need:

Tomatoes, based on 8 liter jars - 5 kg;
A bunch of parsley;
Horseradish - 150 g;
Garlic - 3-4 heads;
Bulgarian pepper - 3 pcs.

It is desirable to take tomatoes with dense pulp and the same size. For convenience, elongated small tomatoes are used in conservation.

Vegetables are cut in half, tails are removed, horseradish should be cut into large rings, seeds should be removed from pepper and everything except tomatoes and parsley (it should be finely chopped), scroll through a meat grinder.

The result is a delicious vegetable porridge. Banks should be washed and sterilized in the oven or in water.

One tablespoon of the vegetable mass is placed at the bottom of each jar, then a layer of tomatoes, folded cut down. From above, again, the vegetable mass, then the tomatoes cut down and do so until the jars are full. The last layer is the vegetable mass, the jars must be filled to the shoulders.

For the marinade you will need:

Water - 2.5 l;
Salt - 100 grams;
Sugar - 200 grams;
Table 9% vinegar - 1 cup.

Salt, sugar are poured into the pan and put on the stove. In the process of cooking, you need to make sure that the salt and sugar dissolve. As soon as the marinade boils, wait another two minutes, then pour in the vinegar, close the lid and remove from heat after a minute.

Pour hot marinade into jars so that they do not burst, and close with pre-sterilized lids. The marinade should be about an inch below the rim of the jar.

It remains only to sterilize the jars. For this, a deep saucepan is prepared, two or three cans are placed in it, everything is poured with boiling water and put on fire. The water level in the pot should be 2 cm below the shoulders of the jars.

After boiling, sterilize for another 5 to 15 minutes, as you are used to. There should not be a violent boil. Fill the jars to the very top with the remaining marinade and roll up.

Store the rolled tomatoes in a cool place, although they are perfectly preserved at room temperature.

Sweet pickled tomatoes

On average, a liter jar accounts for 600 grams of tomato, although a lot depends on the stacking density. As a result, they are very tasty, sweetish. The recipe for rolling sweet tomatoes for the winter is simple and this is its advantage.

Tomatoes - 1.5 to 2 kg;
Salt - 30 grams;
Sugar - 200 g;
Bay leaf - 3 pcs.;
Black peppercorns - 5 pcs.;
Table 9% vinegar - 100 ml.

Tomatoes should be washed, dried and so that the skin does not burst, make two cruciform punctures at the stem with a fork.

In this recipe, it is not necessary to sterilize the jars, the main thing is that they are clean and dry. Pour jars with tomatoes carefully with boiling water and leave in this form for about ten minutes.

Water must be drained and measured. For one or one and a half liters of water, you need 30 g of salt and a glass of sugar (200 g). A saucepan with marinade is placed on the stove, bay leaves, peppercorns are added there, and vinegar is added at the very end.

The marinade is brought to a boil, stirred, two minutes before readiness, vinegar is poured in and the lid is closed.

Jars are poured with marinade and immediately closed with sterilized lids.

Pickled sweet tomatoes for the winter are ready, stored in a cool place, you can also at room temperature.

Juicy and tasty. We offer you an excellent selection of interesting recipes.

Delicious pickled zucchini for the winter is a great snack for the winter table. Take note of a few of ours.

Learn from our how to properly prepare eggplant for the winter, so as not to spoil the wonderful taste of this vegetable.

Recipe for rolling green tomatoes with vodka

The representatives of the stronger sex, having learned that there is vodka in the recipe, always ask for supplements. In fact, this strong drink acts as a preservative, but it still has its own zest.

Tomatoes - 2 kg;
Dill - 2 umbrellas;
Horseradish leaves - 2-3 pieces;
Bay leaf - one piece for each jar;
A pod of red hot pepper - one piece per jar;
Garlic clove - 5 pieces per jar.

For the marinade you will need:

Water - 1.5 liters for three cans;
Coarse salt - 50 g;
Sugar - 125 g;
Table vinegar - 100 ml;
Vodka - 2 tbsp. l.

Rolling green tomatoes with vodka for the winter is easy and simple.

In tomatoes, make cuts next to the stalk and insert the garlic, cut into two halves, into it.

Hot peppers, horseradish leaves, bay leaves, dill and tomatoes are placed at the bottom of each jar.

Pour the vegetables with boiling water, wait ten minutes, drain the water, put on fire, add salt and sugar. As soon as it boils, wait another two minutes and add vinegar with vodka.

The marinade should be poured hot. Stored in a cool place.

Green fruit salad for the winter

This recipe for rolling green tomatoes for the winter will appeal to even the most fastidious housewives, the vegetables are sweet and sour, and they are prepared simply and quickly.

For cooking you will need the following ingredients:

Green tomatoes - 5-6 kg;
Garlic - 2 heads;
Red hot pepper to taste;
Red bell pepper - 4 pcs.;
Dill - an umbrella for each jar;
Aspirin - 1 tablet for each jar.

For the marinade you will need:

Water - 3 l;
Salt - 1.5 cups for everything;
Sugar - 150 g;
Table vinegar - 1 cup.

At the bottom of each jar is placed on an umbrella of dill, tomatoes cut into 3-4 parts. Finely chop the garlic or pass through a press, grind the Bulgarian and hot peppers in a meat grinder, mix with garlic and distribute evenly among the jars.

An aspirin tablet is placed in jars one at a time.

Prepare the marinade by mixing all the ingredients, put on the stove and bring to a boil. At the end, add vinegar, close the lid and pour into jars after a minute.

Pour the marinade into each jar. Next, with the help of a typewriter, you need to roll up the banks, turn them upside down and wrap them up. You can not sterilize jars of tomatoes for the winter, just hold the lids for five minutes under boiling water.

Some people ask: why is it necessary to turn over and wrap the jars? This is done so that the lid is additionally sterilized. In addition, it will be immediately noticeable whether the bank rolled up well or not.

They wrap jars in order to sterilize not only lids, but also products.

Tomatoes for seaming for the winter are better to choose small ones with an oblong shape. It is more convenient to put them in jars, they are more fleshy, they can better withstand the steep boiling water that is poured into them.

The calorie content of the tomato is low, 20 kcal per 100 g, they are also recommended to eat more for weight loss.

Tomatoes contain calcium, potassium, magnesium, iron and other vital substances for the human body.

Many world cuisines, such as Italian, could not exist without this product. Good luck rolling tomatoes for the winter!

Perhaps, preparations from tomatoes turn out to be the most delicious, in my opinion. And in winter, the spicy aroma from red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly whetting the appetite of lovers.

To your attention are excellent recipes for preparing tomatoes for the winter for every taste. It is worth preparing carefully, a little time and in the winter you will enjoy delicious tomatoes from jars.

Of course, tomatoes require careful attention to themselves, as for the lids. This is necessary, since I consider them a more capricious vegetable in comparison with.

Tomatoes should be ripe and fresh - quality inside and without damage on the outside. They must be thoroughly washed before being placed in jars, it is even advisable to soak in cold water for a couple of hours.

In each tomato, make a hole at the base of the stem with a clean wooden toothpick. This step will help keep the peel intact in the boiling water.

We add greens to the cylinders according to our preferences. Dill will give a spicy favorite aroma, it is better to use umbrellas for a brighter taste. Parsley greens are a great option for friendship with tomatoes in a jar, leaves and stems come in handy. It has a fresh taste and good aroma, it should not be spared when added to spices. Tarragon for lovers of the original taste of marinade and vegetables in it. Celery is a green for lovers of bright smells and bold flavors, but I confess that this is my favorite companion for red vegetables.

Excellent spices for red vegetables are black hot pepper in peas, as well as allspice and bay leaf. Coriander and mustard seeds will decorate the tomato preparation with their taste, fresh or dried garlic will give perfect combination. Some housewives add a few pieces of hot pepper in a red pod - this is for lovers of vegetables in sharper jars.

A mandatory component will be citric acid, vinegar or vinegar essence, as well as a sufficient amount of salt and sugar. When harvesting tomatoes for the winter, preservatives are a must. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade, as additional protection seamings.

Recipe for tomatoes with citric acid per liter jar

Here is a wonderful recipe for tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is a spicy herb that will give tomatoes an original taste and interesting aroma. Add it or not to the cylinders, it's up to you. In case of its absence, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices per 1 liter jar:

2 pcs. carnations
2 mountains allspice
2 mountains black pepper
1 vet. tarragon (tarragon)

For marinade in 1 liter of water:

1 st. l. salt without a slide
5 st. l. with a pile of sugar
1/3 tsp citric acid

Cooking method:

Prepare the tomatoes - wash them well, sort them out

Sterilize jars and lids

Using this recipe, jars can not be sterilized, but only washed well

In each jar, put black pepper, cloves, allspice, tarragon according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from the heat.

Fill the cylinders with tomatoes up to the shoulders, no need to fill them up to the very neck

Drain the water into a saucepan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Pour the hot marinade into the cylinders, immediately covering them with lids

Close the lids on the jars with a canning key, turn over, wrap in a warm blanket

Enjoy your meal!

Tomatoes for the winter with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe are very tasty and beautiful. Enjoy the winter with high-quality seamings prepared by your hands. Summer work is doubly pleasant!

You will need for a 0.5 liter jar:

150 g tomatoes
1 PC. carrots
1 PC. onion
2-3 wind. celery
5-6 mountains. black pepper
1 tsp salt
1 tsp granulated sugar
2 tbsp. l. 9% vinegar
1.5 st. l. vegetable oil
200 ml hot water
2 tooth garlic
1 tab. aspirin (optional)

Cooking method:

Rinse vegetables in running water, place them in clean jars. Their skin should not be damaged.
Peel the onions and carrots, rinse and chop, onions in half rings, and carrots in large cubes. Place the vegetables in the jars along with the celery stalks, filling in the gaps between the tomatoes. Coarsely chop the garlic cloves into jars.
Boil water, pour it into jars of vegetables, pouring it over a knife or a tablespoon so that the glass does not crack from temperature changes. Cover the jars with clean lids and let the tomatoes warm in boiling water for 20-25 minutes.
Then, using the drain cap, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except for vinegar and vegetable oil. Place the saucepan with the marinade on the stove, bring it to a boil.
Pour oil, vinegar into each jar, put aspirin as desired. Next, pour vegetables in jars with hot marinade, cover the cylinders with lids, close them with a key.
Check the strength of the closure by turning the jars over onto the lids, wrap them in a warm blanket, leaving the rolls in it until they cool completely.
Keep blanks away from sunlight!

Enjoy your meal!

Harvesting tomatoes with garlic for the winter

According to this simple recipe, surprisingly beautiful tomatoes are obtained, as if in the snow. Garlic chopped in a blender is very light, it moves freely in the marinade, beautifully settling on vegetables, between saturating them with a very bright taste and aroma.

Be sure to try this tomato recipe! Good luck!

You will need for a 1 liter jar:

500-600 g tomatoes
0.5 tsp mustard seeds
1 tsp garlic
0.5 tsp vinegar essence 70%
3 art. l. sugar per 1 liter of water
1 st. l. salt per 1 liter of water
2-3 mountains allspice

Cooking method:

Sterilize jars and lids over steam or in any way convenient for you

Rinse and sort tomatoes thoroughly

We pierce each tomato with a toothpick at the base.

Pour the tomatoes in jars with boiling water, cover with lids, let warm up for 20 minutes

Separately, boil 2 liters of water, add salt, sugar according to the recipe, bring the marinade over the fire to a boil

Peel the garlic, wash well

Grind it in a blender

Drain from bottles hot water we don't need it anymore

Pour hot marinade over tomatoes

Pour vinegar essence into each jar:

1 l - 1/2 teaspoon
0.5 l - 1/4 teaspoon

Immediately cover the balloons with lids, close them with a canning key

Turn hot cans of tomatoes over, wrap, let them cool completely in a blanket

At first, the marinade in the bottles will be slightly cloudy, since we crushed the garlic in a blender

But when the jars cool down, the sediment will calm down - the marinade will become transparent with white "snow" from chopped garlic

Enjoy your meal!

The most delicious winter tomato recipe with celery

In this recipe, celery, having a bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It is worth trying to prepare tomatoes for the winter just like that.

This is my favorite recipe, very often I use it in my homemade preparations for my loved ones. Be sure to cook tomatoes with celery! This is delicious!

You will need:

3 kg tomatoes
500 g celery
30 g mustard seeds
6 tooth garlic
4-6 dill umbrellas
50 g salt
55 g granulated sugar
15 ml vinegar essence 80%
2 liters of water
20 g coriander seeds
4 things. bay leaf

Cooking method:

Sterilize all cylinders and caps in a convenient way for you
It is necessary to dry the coriander and mustard seeds, heat them in a dry hot frying pan for several minutes, hold the bay leaf in boiling water for 60 seconds
Next, put coriander and mustard grains on the bottom of the jars, add bay leaf, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and poured over with boiling water
Soak celery stalks and greens in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens whole, place everything in glass bottles
Rinse small tomatoes in cold water, remove the stalk, pierce each with a toothpick at the base, arrange tightly in jars, add dill umbrellas on top, a little green celery
Pour blanks with vegetables first with boiling water for 20 minutes, then pour the water from the cylinders into a convenient saucepan, measure the volume, add water to 2 liters, dissolve sugar, salt according to the recipe
Marinade must be boiled for 5 minutes, remove it from heat, add vinegar essence to it
With ready-made marinade, fill the cylinders with vegetables to the very top, carefully roll them up with a preservation key or use screw caps for glass with a thread
Closed jars should be immediately turned upside down on the floor, covered with a blanket until completely cooled.
At the end of the day, store the vegetables in the jars in a cool, dark place for storage.

Enjoy your meal!

Tomatoes for the winter with bell pepper in a 3 liter jar

A big plus in this recipe is that you yourself regulate the amount of onion and bell pepper in the bank. Bell pepper saturated with amazing spicy aroma from generous tomato and marinade, it turns out very tasty.

It should be put in a larger jar, because there will be many who want to feast on them. Good luck with your preparations!