The easiest recipes for canning tomatoes for the winter. The best recipes for tomato preparations for the winter

You have probably read the story of how, long ago, one of the Russian ambassadors, by decree of the great empress, brought a whole basket of tomatoes from Europe, moreover, he even submitted a whole report to the Senate about this vegetable, but statesmen, having bitten off this marvelous fruit, they delivered the following verdict to the tomato: "... the fruits are wonderful and intricate and not suitable for taste." That's how it happens: these "taste not suitable" a little later took root so much that it is now extremely difficult to believe in the words said then.

Tomatoes are loved and desired in any form both at a family dinner and at holiday table. How delicious dishes include tomatoes, and do not count, and even in winter, jars of canned tomatoes for the winter, prepared according to a variety of recipes, no doubt, are available to every housewife.

Red, yellow, green, small and large tomatoes - for each of this variety of species we have our own recipe. And all this so that the tomatoes prepared in the way you have chosen for the winter will certainly please you and your loved ones in the winter.

Canned tomatoes for the winter "Visiting Grandma"

Ingredients:
tomatoes,
1 sweet pepper
7-8 garlic cloves,
7-8 black peppercorns
3-4 peas of allspice,
1 cinnamon stick
4-5 cloves,
1 cardamom
1 bay leaf,
7 tbsp Sahara,
2 tbsp salt.

Cooking:
In clean and sterilized jars, put garlic and sweet, cut into thin strips. bell pepper. Prick the washed tomatoes with a toothpick around the stalk, put them in jars and pour boiling water for 10-15 minutes. Then drain the water into a saucepan, add sugar, salt, cinnamon, peppercorns, cardamom, cloves, bay leaf, bring to a boil and boil for 15 minutes. Pour the tomatoes with the resulting hot brine, roll up the prepared lids, turn the jars over and wrap them until they cool completely for a day. Then put the jars of tomatoes in a dark and cool place for storage.

Pickled Tomatoes "Gentle Snow"

Ingredients:
1-1.5 kg of small tomatoes,
2-3 tbsp minced garlic,
2 tsp 9% vinegar.
For marinade:
1-1.5 liters of water,
3 tbsp Sahara,
1 tbsp salt.

Cooking:
Fill a 1 liter jar with prepared tomatoes, pour boiling water over it and leave to cool completely. Meanwhile, prepare the marinade. To do this, boil water with sugar and salt. Drain the cooled water from the cans of tomatoes, add 1 tbsp to each jar. chopped garlic, fill the jars with boiling marinade, pour in 1 tsp. vinegar, roll up the lids, wrap and leave to cool completely, then put in a cold place.

Pickled tomatoes "Crumbs for potatoes"

Ingredients for a 3 liter jar:
small red tomatoes
1 sweet pepper
1 hot pepper
3-4 garlic cloves,
1 sprig of parsley
3 bay leaves,
3 tbsp Sahara,
3 tbsp salt,
8-9 peas of allspice,
3 tbsp 9% vinegar.
mineral water.

Cooking:
Washed tomatoes, sliced ​​sweet peppers, hot peppers, garlic and parsley put in sterilized jars. Pour boiled mineral water on the shoulders of the jar and leave for 10 minutes. Then drain the water and boil it again. Repeat this procedure one more time. Before pouring for the third time, add sugar, salt, bay leaf and pepper directly into the jar. Pour boiling water over everything, add vinegar, roll up and wrap until completely cool.

Spicy pickled tomatoes for the winter "What you love!"

Ingredients for 1 liter jar:
tomatoes.
10 g dill,
5 g celery
5 g basil
1 small head of garlic,
1 hot pepper.
For marinade:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
2 tbsp 6% vinegar.

Cooking:
Put dill, celery, basil, a few cloves of garlic and half a hot pepper in each jar, put tomatoes in jars, sprinkling them with the remaining garlic cloves, and put a sprig of dill rolled into a ring on top of the tomatoes. For marinade, boil water, add sugar, salt to it, boil for 1 minute, then add vinegar, pour tomatoes with marinade, let stand for 5 minutes and, draining the marinade, boil it again. After that, pour tomatoes with boiling marinade and roll up.

Tomatoes for the winter with horseradish in gooseberry juice "Barskie"

Ingredients:
4 kg of tomatoes,
200 g horseradish root.
For marinade:
2 liters of water
600 g gooseberry juice,
200 g sugar
60 g salt.

Cooking:
Wash the tomatoes and prick them from the side of the stalk. Cut the horseradish root into slices. Place tomatoes and horseradish in jars. Dissolve sugar and salt in water, add gooseberry juice and bring the solution to a boil. Then fill three times, roll up after the third can.

Tomatoes marinated with herbs and vegetable oil "Mom's recipe"

Ingredients:
tomatoes,
vegetable oil.
For marinade:
3 liters of water
7 tbsp Sahara,
3 tbsp salt,
1 tbsp 9% vinegar,
10 black peppercorns,
6 bay leaves,
1 head of garlic
parsley and dill - to taste.

Cooking:
Peel the garlic, cut into slices and put it together with herbs on the bottom of liter jars. Then put the tomatoes in the jars. For the marinade, add sugar, salt to the water, bring to a boil, add pepper and bay leaf to the solution and boil. Then add vinegar and pour the prepared marinade over the tomatoes. Then add 1 tbsp to each jar. vegetable oil, sterilize 1 liter jars for 10 minutes and roll up.

Tomatoes for the winter in beetroot brine "Summer Miracle"

Ingredients for a 3 liter jar:
tomatoes,
2 bulbs
1 small beetroot
1 small sour apple
For marinade:
1.5 liters of water,
150 g sugar
1 tbsp salt,
70 ml 9% vinegar.

Cooking:
Cut the apple into slices, onion into rings, beets into circles. Place the chopped ingredients in a jar and then fill it with tomatoes. Pour the contents of the jar with boiling water and leave for 20 minutes. After that, drain the water, add sugar, salt to it, bring to a boil and strain. Pour the finished marinade into a jar, add vinegar and roll up.

Tomatoes with garlic arrows

Ingredients for a 3 liter jar:
1.5 kg of tomatoes,
300 g garlic arrows,
5 black peppercorns.
For the marinade (for 1 liter of water):
1 tbsp salt,
100 ml 6% vinegar.

Cooking:
Wash the garlic cloves, cut into small pieces (3-4 cm) and blanch for a few minutes. Then remove with a slotted spoon and transfer to a sterilized jar, add pepper and place tomatoes on top. Add salt to the water, bring to a boil and pour the contents of the jar with this solution, add vinegar and sterilize for 30 minutes. Then quickly roll up the jar with a lid.

Tomatoes with baked peppers for the winter "Delightful"

Ingredients:
1 kg small tomatoes
700 g sweet pepper,
dill greens - to taste.
For marinade:
1 liter of water
2 tbsp vegetable oil,
1 tbsp dill seeds,
5 black peppercorns,
1 tbsp salt,
1 tsp 70% vinegar.

Cooking:
Wrap the peppers in oiled foil and bake in the oven, then peel and cut into slices. Cut the tomatoes crosswise, scald with boiling water and remove the skin. Put the tomatoes and peppers in jars, shifting with dill sprigs. Boil water with salt and spices, add vinegar and pour vegetables in jars with this marinade. Sterilize jars for 15 minutes, roll up, then turn upside down and wrap until completely cool.

Canned tomatoes with honey and garlic

Ingredients (calculation for 3 liter jars):
1.5-1.8 kg small hard tomatoes,
1 head of garlic
3 umbrellas of dill,
1.5 sheets of horseradish,
6 leaves of blackcurrant,
9 white peppercorns
2.5 liters of water,
6 tbsp honey,
3 tbsp salt.

Cooking:
Peel the garlic and cut lengthwise into slices. Cut off the tops of the tomatoes, make an incision in the center and stuff with garlic. Place horseradish, dill, currants and tomatoes in sterilized jars. Add pepper, cloves, honey, salt to the water and let it boil. Pour the prepared marinade over the tomatoes, cover with lids and leave for 5 minutes. Then pour the marinade back into the pan and boil. Do this procedure 3 times, then roll up the jars and turn them over until they cool completely.

Cherry tomatoes marinated with champignons

Ingredients:
250 g yellow cherry tomatoes
300 g small champignons,
3 bay leaves,
1 bunch dill,
1 pinch black peas
1 pinch grated nutmeg
1 pinch of allspice,
1 pinch barberry
carnation,
vegetable oil,
50 ml white wine vinegar
salt.

Cooking:
Peel the mushrooms, put them in a saucepan, pour warm salted water, bring to a boil, then add white wine vinegar, a little vegetable oil, cloves, barberry, pepper and cook for 8 minutes. Then add the tomatoes and cook with them for 2 minutes, then add the bay leaf, chopped dill and nutmeg to the total mass, cover the pan with a lid and let stand for 5 minutes. Next, place the pot in cold water and, stirring gently until completely cooled, let stand for another 30 minutes. Arrange the tomatoes with champignons in sterilized jars, roll up.

"Delicious Flowers" from green tomatoes for the winter

Ingredients for four 3L jars:
green tomatoes,
red, green, yellow bell peppers,
carrot,
garlic.
For marinade:
6 liters of water
18 tablespoons Sahara,
9 tbsp salt,
200 ml 9% vinegar.

Cooking:
Wash the tomatoes and cut them crosswise, but not completely. In the resulting cuts, put a piece of pepper, garlic cloves, carrot slices. Arrange the finished “flowers” ​​in 3 liter jars, after putting greens and black peppercorns on the bottom of the jars. Pour boiling water over the contents of the jars twice, holding for 10 minutes each time, pour marinade on the third and roll up.

Green tomatoes with walnuts

Ingredients:
1 kg green tomatoes
100 g cores walnut,
1 pod of red hot pepper,
4 garlic cloves,
1 bunch basil greens
seasoning for vegetables - to taste,
2 tsp Sahara,
2 tsp salt,
1 tbsp 9% vinegar.

Cooking:
Cut the tomatoes into slices, salt and leave for 10 minutes. Finely chop the hot pepper and garlic, chop the basil greens, the kernels walnuts if they are bitter, soak for 20 minutes in milk, then fry in a pan without oil. Combine pepper, garlic, basil herbs, nuts, vegetable seasoning and sugar. Lay the tomatoes in jars in layers, each of which is sprinkled with the prepared mixture. Add vinegar to each jar, cover with lids and sterilize: 0.5 liter jar - 5 minutes, 1 liter jar - 10 minutes. Then roll up the jars, turn upside down and leave to cool completely.

Sun-dried tomatoes with Provence herbs "Aromatic"

Ingredients:
800 g small tomatoes,
200 ml vegetable oil,
1 tbsp provencal herbs,
4-5 garlic cloves,
1 tbsp Sahara,
1.5 tbsp salt.

Cooking:
Cut the tomatoes into quarters, scoop out any liquid with seeds from them with a spoon and wipe with a paper towel to remove moisture. Next, lay the tomato slices on a baking sheet lined with parchment, sprinkle with salt, sugar, Provencal herbs and garlic cloves, cut into 4 parts. Remove the baking sheet to the upper grate, make a minimum fire and leave with the door open for 1.5 hours. Then turn the baking sheet on the other side and place for another 30-40 minutes. After the time has elapsed, put the sun-dried tomatoes in sterilized jars along with seasonings and garlic, pour in vegetable oil and close the lid. Store in a cool place.

Green Tomato Jam with Lemons and Rum

Ingredients:
3 kg green tomatoes
3 lemons
2 kg sugar
3 liters of water
100 ml of rum.

Cooking:
Take green fleshy tomatoes no larger than a walnut, wash them, cut them into slices and remove the seeds. Then fill them with cold water, put on fire, bring to a boil and cook for 3 minutes, then fold in a colander and let cool. Boil a thick syrup from water and 1 kg of sugar, dip the tomatoes into it and cook for several minutes, remove from heat and leave for a day. The next day, drain the syrup, add the remaining sugar and sliced ​​\u200b\u200blemons along with the peel, put on fire and boil for 7 minutes. Then lower the tomatoes and cook until done. When the jam has cooled, add rum, pour into jars and close with nylon lids.

Red tomato and plum jam

Ingredients:
1 kg tomatoes
3 kg plums,
2.8 kg of sugar,
50 ml lemon juice.

Cooking:
Remove the pits from the plums. Remove the skin from the tomatoes, cut into slices and remove the seeds. Mix tomatoes, plums and lemon juice, put on fire and cook, stirring constantly, for several minutes. Then wipe the resulting mass through a sieve, add sugar and cook for 45 minutes. Divide jam into jars and close with lids.

Here they are - tomatoes for the winter ... What an incredible interweaving of aromas, tastes, subtle combinations in each of the recipes. Each product is a real "tomato symphony" with a touch of piquancy and originality.

Good luck preparing!

Larisa Shuftaykina

The harvesting period is always a responsible event, since it is during this period that it is necessary to take care of what will be on the table all winter.

Zealous hostesses strive to foresee all the nuances and prepare the fruits of the harvest so that it is both tasty and healthy. Fortunately, there are a thousand recipes that have delighted with their taste for more than one year.

Useful properties of tomatoes

Tomatoes have unique properties. Their positive action allows:

1. Render beneficial effect on the cardiovascular system.
2. Lower cholesterol levels.
3. Destroy and prevent sticking of blood platelets.
4. They have a large amount of antioxidants.
5. Prevent the development of osteoporosis.
6. They have anti-cancer properties.
7. Indicated for obesity and low metabolic process.

Before you start harvesting, be sure to prepare the fruits - wash them and sort them. If you mix different varieties and different levels of ripeness in one container, you get porridge. Also, do not preserve tomatoes of different sizes.

Preservation is possible both with and without the peel, but if not, the tomato is blanched, and so that the whole vegetable does not crack, it is pierced at the stem.

It is also worth sorting the tomato by integrity - the tomatoes must be whole.

It is necessary to say about salt. Some find it very useful to add to conservation sea ​​salt. However, in practice, this is not relevant, since such conservation is not always “worth it”, and it is difficult to choose the right ratio of such salt, due to the dishonesty of manufacturers.

When added to a jar of horseradish oak leaves, cherries and currants, it increases palatability product, and also makes seaming crispy, stronger, etc.

important to say- the more spices, the better.

How to choose and prepare a product?

The hostesses know why it is important to carefully select the fruits, because one poor-quality tomato will ruin the entire jar.

Therefore, it is necessary to choose tomatoes that have:

1. Form.
2. Elasticity.
3. There is fine graininess.

The tomato should be mature enough - for seaming, not have green areas.

Important: select the fruit by smell, since the absence suggests that such a crop was created as a result of selection on the contrary - for endurance, and not for the benefit and quality of taste. They have a hard and thick skin, no seed chambers, and the core will be fibrous and green.

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to get the desired result.

Often plants lack nutrition and useful minerals

It has the following properties:

• Allows increase yield by 50% in just a few weeks of use.
• You can get good harvest even on low-fertility soils and in adverse climatic conditions
• Absolutely safe

How to prepare banks?

The first rule of successful preservation is carefully sterilized jars. Initially, they are washed with soda, then heated. Thus, the negative flora is completely killed in them.

It does not matter how the sterilization will be carried out, it is important that the jar is perfectly clean.

Before rolling anything, the container must be prepared. Thoroughly wash all jars, and then sterilize, thereby removing the remnants of microorganisms and detergents.

Banks must be inspected for chips and damage. Sterilization can be carried out in several ways:

1. For a couple. To do this, you need to put a jar over boiling water (water is drawn into the pan, and a sieve is placed on top) and hold each for minutes. After - put the container on a towel to cool.
2. On the water. To do this, a wooden board is laid out on the bottom of the pan, jars are laid out on top, with an interval between them. Banks must be completely in the water. Boil them for a couple of minutes.
3. On a steamer. The method is quick and easy, since the container must be laid out in a double boiler and the appropriate mode must be turned on.
4. In the oven. 15 minutes at 160 C.
5. In the microwave. 15 minutes at 700 watts.

Note! After all the jars are sterilized, corked, they must be turned upside down, wrapped in a warm blanket. Cooling home preservation should occur gradually so that there is no temperature drop.

Preserving tomatoes for the winter - recipes

First of all, for conservation, everything must be prepared in advance. For example:

1. Prepare cooking utensils.
2. Wash fruits thoroughly.
3. Prepare onions, peppers, carrots, herbs, spices.
4. When rolling to the bottom of the preservation container, line with chopped onions, carrots, peppers, and several branches of greens. Then make a bookmark of vegetables and fill everything with boiling water for 30 minutes.
5. Prepare a brine from 3 tbsp. spoons of sugar, 3 tbsp. tablespoons of vinegar and 2 teaspoons of salt, diluted in 1.5 liters of water.

Canned tomatoes without sterilization

To prepare a tomato according to this recipe, you need:

• tomatoes;
• spices (pepper, horseradish, dill, bay leaf, leaves of fruit trees);
• marinade - 60 gr. salt, 120 gr. sugar, 5 g of vinegar.

Cooking:

Previously, the jar is poured with boiling water, then spices, tomatoes are laid out without liquid and boiling marinade is on top.

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - on tomatoes. The bushes grew and bloomed together, the harvest was more than usual. And they didn’t get sick with late blight, this is the main thing.

Fertilizer really gives more intensive growth garden plants, and they bear fruit much better. Now you can’t grow a normal crop without fertilizer, and this top dressing increases the number of vegetables, so I am very pleased with the result."

Canned tomatoes with garlic

Tomatoes prepared according to this recipe are extraordinarily tasty. For their preparation it is necessary:

• 2 kg tomato;
• garlic;
• vinegar;
• For brine - 60 gr. salt, 120 gr. sugar, 1 liter of water, black pepper, cloves, currants, dill..

Cooking:

Everything is thoroughly washed, the stalk is cut out, garlic is inserted into each of the tomatoes, everything is carefully laid out in a container.

After laying, the jar is poured with boiling water for 10 minutes. After - the water is drained and the brine is poured, 30 gr are placed on top. vinegar in each container. Once sealed, the jars are turned upside down.

Sweet tomatoes for the winter

spicy, extraordinary delicious tomatoes can be prepared according to this recipe for a 3-liter container:

• tomatoes;
• bell pepper - 3 pcs.;
• garlic;
• chilli;
• onion 4 pcs.

Marinade:

• water - 1.5 liters;
• salt 60 gr;
• sugar 150 gr.;
• black pepper and bay leaf - 6 pcs.;
• vinegar - 60 gr.

Cooking:

Put everything in a container, keeping the order from the bottom - onions, peppers, spices, tomatoes. Then, pour boiling water for 5 minutes, drain. In parallel, prepare the marinade and pour it into boiling jars. At the very end, add vinegar.

halves of tomatoes

Everyone's favorite recipe - halves, will not only be a great addition to a winter dinner, but also a great appetizer or main dish on the festive table. This recipe requires the addition of vegetable oil, which makes it extraordinary.

To prepare such tomatoes, you need to prepare:

• parsley,
• basil,
• garlic,
• bulb,
• spices - pepper, bay leaf, 1 tablespoon of sugar, salt, vegetable oil, vinegar and 1 teaspoon of salt.

Cooking:

First, the layout is done - spices, herbs, and then tomatoes - cut in half. It is not necessary to invest them too tightly, but not loosely either.

Salt and sugar, oil and vinegar are poured into each container, everything is poured with boiling water. First, the jars are covered, boiled in boiling water for up to 20 minutes and canned immediately upon delivery.

Tomatoes in their own juice

Tomatoes prepared according to this recipe are incredibly tasty, as they have both sourness and a pleasant spicy aroma. Despite the high cost of such a recipe - after all, it is necessary to prepare tomato juice earlier for it, the recipe still deserves attention.

For this workpiece, you need to prepare:

• 3 kg tomato - for juice;
• 3 kg tomato for seaming;
• spices - dill, parsley, peppercorns.

Cooking:

Squeeze the tomatoes in a juicer and digest them with spices, salt and sugar at the rate of a tablespoon per liter.

Put the tomatoes for seaming in a jar, add 2 pcs. pepper, pour boiling water for 20 minutes. After - drain the water, and instead of it, tomato juice is poured. Cover everything and roll up.

Tomatoes with mustard

Not less than interesting recipe with mustard. Such conservation will be a real find.

To prepare a tomato in this way, it is necessary to prepare a brine - boil water, adding sugar and salt there at the rate of 30 grams per liter. Then put the tomatoes in a jar, add pepper and garlic, pre-chopped. It is also necessary to lay out dill, spice seeds, 10 grams of dry mustard.

Everything is poured with a boiling solution, corked and laid out under a warm blanket for 15 hours.

The end of the summer season - the beginning of autumn, the time when everyone begins active work on harvesting. What methods are not used - from conservation, to pasteurization and fresh preparations. Each method has its own history and adherents.

Note! Homemade preparations are a great treat for both family and guests. Regardless of the recipe chosen, tomatoes harvested in the fall are wonderful.

Salted, canned, pickled or lightly salted - tomatoes are unbeatable. Choose any of the proposed recipes - and the deliciousness that will be on the table will certainly please you with its taste.

The calendar summer is gradually coming to an end, and the season of various sunsets and conservation is in full swing. In fact, canning is a special process, thanks to which you can save everything. beneficial features vegetables and store them for a sufficiently long time. Special place in canning vegetables occupy tomatoes. First of all, this is due to the fact that canned tomatoes can act as an independent dish in the form of snacks, but also complement main courses. The fruits also contain fiber and pectin, acids, potassium, calcium, sodium, a significant amount of vitamin C, iron and magnesium, therefore winter period canned tomatoes will provide vitamin support to the body. In addition, tomatoes contain a sufficient amount of water, and "fashionable" freezing will only spoil their taste and appearance therefore, experienced housewives do not practice this method of storing this healthy vegetable.
We offer you a recipe for delicious canned tomatoes for the winter, and we will also tell you what to do if the canning jar is swollen.

Taste Info Tomatoes for the winter

Ingredients

• Ripe tomatoes - 2-3 kg.
• Sweet pepper - 0.5-1 kg.
• Hot pepper - 1-2 pcs.
• Garlic - 3-4 heads,
• Dried or fresh herbs(dill umbrellas, horseradish, currant leaves, cherries, tarragon) - 1-1.5 bunches.
• Marinade for 1 liter of water
• salt - 1 tbsp.
• sugar - 1.5 tbsp.
• vinegar 9% - 2 tbsp.

How to make delicious canned tomatoes

Time should be taken to select and sort tomatoes for canning. The fruits must be small in size, and their surface is even, without any defects (cracks, dents, etc.). The canning technology involves the use of tomatoes of various ripening degrees (red and pink, green and brown). Tomatoes should be washed well and dried.


We wash the sweet pepper well, remove the seeds and cut into small pieces or simply into four parts, if the peppers are not large.


We clean the garlic from the lushpa, and cut the pods of bitter pepper into rings along with the seeds, if you do not want to get spicy tomatoes, then you can leave the pepper, if you want to get slightly spicy, then you can remove the seeds.


Also, you need to add the necessary herbs to the pickles, a good spicy bouquet will give the tomatoes all its flavor if it is properly selected. For salting, you can use dry or fresh leaves horseradish, cherries, black currants, tarragon and dill umbels. First, the grass should be washed well, dried and cut into pieces.


We wash the jars in advance, it is better not to use detergents, it is enough to rub them baking soda and rinse well under running water. Next, the jars need to be steam sterilized, they must be completely steamed, drained and dried.

We fill the jars with vegetables and herbs, do not put a lot of spices. Enough for two leaves of cherries and currants, a pair of dill umbrellas, sprigs of tarragon and a couple of pieces of horseradish per 3 liters. bank.


Pour the tomatoes with boiling water, cover with a lid and set aside to cool completely.


Using a special liquid cap, drain the cooled brine. With a measuring liter mug, we measure the amount of liquid.


The brine is brought to a boil and 1l. water, add 1 tablespoon of salt and 1.5 tablespoons of sugar. Pour vinegar directly into the jar - 2 tbsp. for 1l. Pour the tomatoes again with hot brine, roll them up and wrap them in a warm blanket, placing the jars on the lids. Delicious canned tomatoes with garlic and herbs are ready.




Well, every housewife at least once happened that you roll up blanks with tomatoes, cucumbers or something else, and after 2-3 days the lid took and swelled up. This suggests that such jars will not last until the winter and within a couple of days the lids will break. It is a pity for your work and products, but what to do if this happens? For 2-3 days, nothing happened to the tomatoes in the jar, of course, it is hardly possible to eat them, since they have not yet been salted, but putting them into a borscht dressing is the very thing! It is very easy to do this. It is enough to remove the entire skin from the tomato and remove the green place from the tails. Beat the tomatoes together with pepper from the jars (garlic is not needed) with a blender, add salt to taste and boil well for 15-20 minutes. This is how you get a good tomato dressing for cooking borscht.

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Recipe number 2. Delicious tomatoes for the winter

So again for the hostesses it is time to prepare conservation for the winter. Although store shelves delight us with a variety of canned vegetables, berries and fruits, they cannot be compared with homemade supplies. And the point here is not only in special recipes, but also in the mood with which the cherished jars of tomatoes, cucumbers and jam were prepared.

Probably, every housewife feels satisfaction from her work, she lovingly puts the gifts of the earth and the sun into jars. And even if he falls down from fatigue after hours spent in the kitchen, the results of his work are still pleasing, which will invariably affect the taste.

And it is especially pleasant to taste the treasured fruits in winter with potatoes under the howling of the wind outside the window, under snowfall and blizzard. Therefore, we remember that a summer day not only feeds winter month, but also gives a particle of its warmth in a jar of sunny tomatoes.

Ingredients on liter jar:

Preparing delicious canned tomatoes for the winter

To make the best use of time, let's start cooking canned tomatoes by preparing the marinade. For a liter of water, we need to take one spoon of salt, one sugar and vinegar, we also need one spoon. We will try to immediately determine how much marinade we need. We count like this. If your jar is optimally filled with tomatoes, then you will need 2 times less water than would fit in an empty jar. That is, a three-liter jar will need about one and a half liters of marinade. We put the marinade to boil, and during this time we will take care of the tomatoes.


We sterilize the jars, wash the tomatoes and free them from the tails.

Now it's time to make preparations from tomatoes for the winter. At home, you can cook delicious preserves with this vegetable; no store-bought ones even come close to comparing with them! After all, how great it is to open a jar in winter with fragrant, fragrant summer herbs and garlic, tomatoes.

The birthplace of the tomato, or more correctly, the tomato, is South America, where it is still found in the wild today. In Peru and Ecuador, tomatoes began to be cultivated as early as the fourth century BC. And it came to Europe thanks to Christopher Columbus at the end of the 15th century. Already from the middle of the 16th century, it began to be cultivated in Spain. By the end of the 16th century, the tomato or, as it was also called, the “apple of paradise”, began to spread almost throughout Europe. Tomato came to Russia in the 18th century and at first was an ornamental culture, they began to be used for food later.

What are the benefits of tomatoes? With a low calorie content, because they are 90 percent water, they contain quite a few vitamins, organic acids, essential oils, natural hormones, such as the "hormone of happiness" - serotonin, trace elements, including cobalt, nickel and zinc.

At home, tomatoes can be preserved in the following ways: cooking in own juice, marinating, drying, drying, salting and pickling in barrels and jars, preparing tomato juice and puree, preparing sauces, salads and snacks with tomatoes.
Each family has its own recipes for preparations from this tasty and healthy vegetable, from the simplest to the most unusual. We offer you the best, time-tested recipes for tomato preparations.

1) Recipe for tomatoes for the winter from my grandmother.

Ingredients:
For 1 liter jar
Tomatoes - approximately 600 g
Spices:
Carnation inflorescences - 2 pcs.
Allspice - 2 peas
Black pepper - 2 peas
Tarragon (tarragon) - 1 sprig
For marinade:
For 1 liter of water.
Salt - 1 tbsp. (no big slide)
Sugar - 5 tablespoons (with slide)
Citric acid - 1/3 tsp

Cooking:

1. Banks are thoroughly washed and dried. You can sterilize jars, but this is not necessary. We took liter cans. Firstly, to open and eat immediately, and secondly, it is very easy to lay out the spices, knowing the required amount per 1 liter.
2. Choose ripe, but firm, medium-sized tomatoes.
3. Arrange spices in jars. In each liter jar we put 2 peas of allspice and black pepper. 2 cloves and a sprig of tarragon.
4. So that the skin of the tomatoes does not burst when heat treatment, we pierce with a fork a cross on a cross each tomato from the side of the stalk.
5. We lay the tomatoes loosely, without trying to put as much as possible into the jar. Leave some space at the top.
6. Cover jars in boiling water for 5 minutes.
7. Pour jars of tomatoes with boiling water. Be very careful. So that the banks do not burst, fill in parts. We poured a little into one jar, go to another jar. Then a little more was poured into the first jar, and so on, until all the jars were filled.
8. We cover the jars with sterilized lids (do not roll them up) and leave for 10-15 minutes.
9. Then pour the water into a saucepan. It is advisable to use a special plastic lid with holes, and it is easier and you will not burn yourself.
10. Pour sugar, salt and citric acid into the water drained into the pan in proportion to the amount of water, based on the amount of these ingredients per 1 liter.
11. Mix everything and put the pan on the fire. When the water boils, let it boil for another 1-2 minutes. Check that the salt and sugar have dissolved.
12. Pour the hot marinade over the tomatoes all the way to the top.
13. We close the jars with lids and roll up or twist, whoever has what kind of lids.
14. Turn the jars upside down. We wrap with something warm, towels, blankets and leave to cool.

Such tomatoes, like other canned foods, we store in a cool room, but I think they will survive in the pantry, at room temperature.

2) Tomatoes "You'll lick your fingers"

The name of the recipe speaks for itself and fully explains the popularity of this recipe. The preparation is very tasty, the method of preparation is not at all complicated.

Ingredients:
To spin five cans with a volume of 1 liter, you will need:
Red tomatoes - about 3 kilograms;
Dill or parsley - a bunch (10-12 branches);
head of garlic;
Bulb onion 130-150 g;
Sunflower oil - 3 tbsp. l.

For marinade:
Water - 3 l;
Salt - 3 tbsp. l.;
Sugar - 7 tbsp. l.;
Bay leaf - 2 pcs.;
9% vinegar - 200 ml;
Black or allspice - 5-6 peas.

At the bottom of pre-sterilized jars lay chopped greens mixed with garlic and pour in vegetable oil; after which carefully washed tomatoes are carefully laid out, alternating them with layers of onion cut into rings. The jar is thus filled to the very top. The marinade is boiled, after which vinegar is poured into it; let it cool a little - to about 80 degrees and pour it into jars filled with tomatoes. The filled jars are subjected to a 15-minute sterilization, after which they are rolled up and turned upside down and left to cool completely.

You can harvest tomatoes for the winter in large jars; in this case, it is convenient to combine tomatoes of different sizes in one jar (and if they are of different colors, then it will also turn out beautifully).

Ingredients for a three-liter volume of finished pickles:

Bulgarian pepper - 1 pc.;
Garlic: - 3-4 large cloves;
Parsley - 10 - 12 branches;
Sugar - 3 tbsp. l.;
Salt - 2.5 teaspoons;
Vinegar - 1 tbsp. l.

First of all, we set the water to boil, and while it boils, wash the vegetables, sterilize the dishes.

At the bottom of the jars we put a couple of cloves of garlic and a few sprigs of parsley, tightly lay the tomatoes, and put the remaining parsley and garlic on top of them. Cut the pepper into 4-5 parts and spread the slices on top.

While the water boils, add sugar, salt and vinegar to the contents of the jar.

After the water boils, pour it over the tomatoes and roll up the lid.

We wrap the canned jars with a warm blanket so that they cool as slowly as possible.

In addition, when harvesting according to this recipe, cucumbers, young squash or even zucchini can be added to tomatoes. This is already a sort of assorted work. In winter, such “salting” will add variety and memories of summer to the diet.

But not by canning alone, as they say ... Recipes are known that allow you to prepare tomatoes for the winter without the use of sterilization.

Hugely in demand at the dinner table in winter time will enjoy Pickled Tomatoes.

3) pickled tomatoes

To prepare such a blank, you will not need any special conditions, no special skills, no cans and lids for canning.

You will need for a 3-liter container:

Tomatoes - 1.3 - 1.5 kg;
Parsley;
Garlic - 2-3 cloves;
Two or three leaves of black currant;
2-3 cherry leaves;
One "umbrella" of dill;
50-60 g (to taste) salt;
Water - 1.2 liters.

Carefully washed greens and garlic, cut into pieces, are laid out in an enameled pan, bucket or jar. Part of the parsley, currant and cherry leaves, dill umbrella are also laid out there.

Carefully washed tomatoes are laid out on top of the greens.

Having prepared the brine (from 1000 ml of water and salt), pour tomatoes into containers with it, press down with a plate, and you can put a load on top so that the tomatoes do not float up.

The container is covered with a lid (when harvesting in a jar, you can close it with a plastic lid).

A container with tomatoes is placed in a cool place for two to three weeks; after this period pickled tomatoes ready and just asking for the table.

Undoubtedly, recipes for harvesting unripe, green or greenish-brown tomatoes for the winter, which remain on the branches in autumn, also deserve attention. (do not leave them on the bushes for the winter!). Such fruits are not suitable for salads and other dishes that are successfully made from red, ripe tomatoes (they differ significantly from ripe ones both in density and in the structure of the fruit pulp).

Green tomatoes have enough interesting taste; Yes, and this preparation looks quite appetizing. As an appetizer, canned green tomatoes pair wonderfully with a variety of potato and meat dishes.

To harvest unripe green tomatoes for the winter, according to this recipe, we take three liters of finished preservation:

About one and a half kilograms of green tomatoes;
Bay leaf -3;
10 pcs of black and allspice;
Half a glass of nine percent vinegar;

Marinade for pouring

Liter of water;
a tablespoon of salt;
One and a half tablespoons of sugar;

First, let's put the marinade in preparation; To do this, bring water to a boil. In the meantime, it boils, we will select tomatoes for preservation correct form; preferably without dents and damage to the skin. It is better that they are approximately the same size - it will be more convenient to blanch them.

At the bottom of pre-sterilized jars, lay out bay leaves, garlic, black and allspice peas and tomatoes; before placing them in jars, they should be blanched in small portions (300-400 grams each) in boiling water for 30 seconds. The most convenient way to do this is with a colander, so as not to catch the tomatoes one by one from the boiling water in the pan. And after blanching, the tomatoes are immediately transferred to pre-prepared jars with spices already laid on the bottom.

Add salt and sugar to the boiled water for the marinade and simmer for 3-4 minutes over low heat, then add vinegar to the jars filled with tomatoes and immediately pour boiling marinade, then tightly close the jars with lids (roll up or twist). Closed jars with tomatoes should be immediately wrapped in something warm (a blanket, for example) and left in this form for about a day (during this period, the jars will completely or almost completely cool down).

It is better to store in a cool place - before the onset of winter, a cellar, cellar, cellar or refrigerator will do; and with the advent of winter, you can put it on the balcony.

4) Salted tomatoes in a bag

This is a very fresh and original recipe for pickled tomatoes for the winter in a plastic bag.

Ingredients:

Water - 1.5 liters,
100 grams of salt
Black peppercorns - 2 pcs,
Bay leaf - 1 piece,

Medium ripe tomatoes
Celery leaves, cherries, currants,
Dill.

Recipe:

Rinse the tomatoes thoroughly. Also wash the leaves of celery, cherries, currants and dill. You can add sugar beet to the recipe, so you can keep the oxidative processes in salted tomatoes.

Put a layer of greens in a plastic bag, put a layer of tomatoes on top of it, then put a layer of greens again, finely chop the sugar beet, put it on top, and then again the tomatoes and again the greens. Tie the bag tightly.

After two days, fill our tomatoes and greens with the resulting brine. To prepare the brine, take half a bag of water, then salt, add bay leaf, put dill, and hot allspice. Boil together

Then cool the mixture and pour it into a bag. Tie the bag tightly.

5) Peeled Tomatoes with Peppers

Ingredients you will need to prepare 3 liters of pickled tomatoes and peppers:

Red chilli pod;
2.5 kilograms of ripe tomatoes;
Red bell pepper - 1 piece;
Root of 1 parsley;
10 black peppercorns;
2 liters of filtered water;
Allspice peas - 5 peas;
1 carrot;
30 g non-iodized salt;
4 teaspoons of vinegar 80%;
Sugar - 5 tablespoons.

How to cook pepper marinated tomatoes:

Cut the tomatoes in a criss-cross pattern, dip briefly in boiling water and blanch for two minutes. Then transfer them to ice water and remove the skin.

Peel the red pepper and cut it into wide strips. Rinse the hot peppers, cut the carrots into circles, chop the greens larger, cut the parsley root into circles.

Put tomatoes and prepared vegetables in clean jars, fill them with brine, which should boil. Tomato blanks for the winter recipes must be done so that the jars do not explode in the middle of winter or even in autumn.

To do this, do this: place jars with warm water, wait until it boils, sterilize the jars for about 20 minutes. Then add vinegar and close.

6) Tomatoes with honey

Winter pickled tomatoes with honey - very simple and delicious preparation. Hot peppers are added to jars as desired.

Ingredients:
For 2 liter jars:
Tomatoes - 1.1 kg
Horseradish leaf - 0.5 pcs.
Dill - 2 umbrellas
Hot pepper - 4 rings
Garlic - 4 cloves
Honey - 6 tbsp.
Salt - 2 tsp
Vinegar 9% - 2 tbsp.
Water - how much will go into the jar.

To preserve tomatoes with honey for the winter, prepare from the list necessary products. Choose small tomatoes that will easily fit into a jar, and just as easily you can get them out of there.

Sterilize the jars in advance in any way convenient for you: over steam, in the oven, in the microwave or double boiler. Put pieces of horseradish leaves, 2 cloves of garlic and a dill umbrella on the bottom of each jar. If you like spicy tomatoes, add hot pepper rings right with the seeds. Pack tomatoes tightly into jars.

Bring the water in the kettle to a boil, pour the tomatoes in jars and leave for 30 minutes, covering the jars with clean lids.

After a while, pour the water from the jars into a saucepan, add honey, salt and vinegar, stir and bring to a boil. Pour tomatoes in jars with hot marinade and immediately roll them up with a key. Turn the jars over onto the lids, cover with something warm and leave to cool completely.

Tomatoes prepared according to this recipe can be stored in the apartment. In winter, pickled tomatoes with honey will be appropriate at any celebration.

7) Tomatoes with horseradish for the winter

Ingredients:
For 2 cans of 1 liter:
Tomatoes - 1.5 kg
Horseradish root - 40 g
Garlic - 4-6 cloves
Parsley - 0.5 bunch
Bulgarian pepper - 1 pc.
Water - 650 ml
Salt - 50 g
Sugar - 3 tablespoons
Vinegar 9% - 4 tablespoons

Tomatoes with horseradish are a very tasty preparation, combined with many dishes. Tomatoes turn out vigorous, for a feast - that's it! Calculation of products for 2 cans of 1 liter.

To harvest tomatoes with horseradish and garlic for the winter, prepare all the necessary products. Tomatoes choose dense, as they will be cut in half.

Randomly chop the bell pepper, garlic and horseradish root. Place them in a blender bowl and grind using the metal knife attachment. Cut the tomatoes in half, if very large, then into 4 parts. Add finely chopped parsley to the twisted mass.

Fill clean sterile jars with tomatoes - cut down, shifting with a mixture of garlic, horseradish, pepper and parsley.

Prepare a hot marinade from sugar and salt, let it boil for 3-5 minutes and pour over the tomatoes. Cover jars with lids. Put a thick napkin on the bottom of the pan, put the jars and pour into the pan hot water. Sterilize 10 minutes from the moment the water boils.

Roll up the jars and turn them upside down, cover with something warm. Leave until completely cool. Tomatoes with horseradish are ready for the winter.

Tomatoes in tomato juice for the winter

Ingredients:
Tomatoes (for juice) - 1 kg
Tomatoes - 600 g
Salt - 1 tbsp.
Allspice peas - 3 pcs.
Black peppercorns - 10 pcs.
Carnation - 3 pcs.
Garlic - 2 cloves
Hot pepper - 0.5 pcs.

Tomatoes in tomato juice is a very tasty preparation for the winter. The recipe is easy to make and the results are amazing! It will be very tasty with boiled potatoes, with meat dishes, and just as a snack. And one more thing: the recipe allows you to use substandard tomatoes, it's convenient.

So, the main ingredients for making tomatoes in tomato juice for the winter are the simplest - tomatoes and salt. You can add more garlic, hot peppers and spices, but this is not at all necessary! Tomatoes for juice take the most ripe, and for the preparation itself - small or medium-sized.

We cut large tomatoes into large pieces so that it is convenient to pass through a juicer. If you have a manual, then you can adjust the density of the spin. And if electric, run the squeezes again through the juicer. It remains a thick mass that can be used in the preparation of soup or a second course.

About 1 liter of juice is obtained from 1 kg of tomatoes, it may turn out a little less, depending on the juiciness of the tomatoes. Pour the juice into a saucepan, add salt, bring to a boil. You need enough salt so that the juice is slightly oversalted, because the tomatoes will take some of the salt. Cook the juice over moderate heat for 10-15 minutes, removing the foam (it can also be used in cooking other dishes). After boiling, I got 700 ml of tomato juice.

While the juice is being cooked, we sterilize the jars over steam, put the garlic, half of the pepper, spices and tomatoes.

We prick the tomatoes with a toothpick near the stalk so that the skin does not burst. Pour boiling water over and leave for 10 minutes, covered with a lid.

Then we drain the water, pour the tomatoes with hot tomato juice, tightly close the lid (I use thick nylon), turn over, wrap and leave to cool. After that, we remove the tomatoes in tomato juice for the winter in a cellar or other dark cool storage.

It took me 500 ml of juice per liter jar. The rest of the juice can be placed in a bag with a latch and put in the freezer. It can be used in winter as a dressing in soups or main dishes.

Tomatoes in tomato juice are ready! Eat to your health!

8) Tomatoes for the winter in oil

An interesting, not quite ordinary preparation, it has a high calorie content, and a very pleasant taste.

Ingredients:
Tomatoes - 1 kg;
Vegetable oil - half a glass;
Water - 1 liter;
Vinegar 9% table - 3 tablespoons;
Sugar - 2 tablespoons;
Bay leaf;
Black peppercorns;
Dried cloves;
Onion - 1 head.

Cooking:
We thoroughly wash the jars and after that they need to be calcined in the oven.

Tomatoes for this preparation need ripe and sweet, but firm, dense, otherwise they will spread. Tomatoes need to be washed, sorted out. Then cut into two halves.

In this preparation, the most important thing is a delicious marinade, so let's start preparing it:

We take water, pour it into a saucepan, wait for it to boil. Add 9% vinegar to the water, immediately add salt and granulated sugar. After that, add spices - they are very important in this preparation, but adjust everything to taste. As soon as everything boils for a couple of minutes, it will be possible to remove from the stove. Now we clean the onion and cut it into thinner rings, washing in advance. We put everything in jars - put the tomatoes in cuts on the bottom, then onions, bay leaves, and lay them out in such layers to the very top. If you want, you can add peeled garlic and a little peppercorns. Everything, it remains to fill everything with marinade and cover the jars with lids. We send them for sterilization for 15 minutes, take them out and add oil to each jar. There should be about enough oil to form a layer of 5 mm. After that, you need to roll up the lids and cool, take out in the cold.

9) Adjika for the winter

Fragrant and burning adjika is the queen of homemade preparations. For heat-resistant people - an appetizer for black bread, for the rest - a universal flavor, seasoning and just a delicious savory snack. Fragrant and spicy adjika will always come in handy, whether it's a mountain feast or cozy gatherings with friends.

We offer you 2 classic recipe adjika:

Raw adjika (without cooking)

Ingredients:

Tomatoes - 2.5 kg
Bulgarian pepper - 500 g
Hot red pepper - 3-5 pcs.
Horseradish root - 200 g
Garlic - 300 g
Sugar - 1 cup
Salt - 2 tbsp.
Vinegar 9% - 1 cup

Adjika is harvested raw, so it should be stored in the refrigerator. It is stored exactly for a year, if, of course, it is worthy. To prepare raw adjika with horseradish, take the products from the list.

Cut the pepper in half and remove the seeds. It is better to use red pepper. Hot pepper can be taken green. Peel the horseradish root. The ingredients indicate the weight of the purified product. Peel the garlic. Remove the stalk from the tomatoes, cut into 4 parts. Place all the vegetables in batches in a food processor. Then grind. Pour the whole mass into a large bowl. Then add sugar, salt and pour vinegar. Mix well and place in dry sterilized jars. Tighten the jars with screw caps and store in the refrigerator. Raw adjika with horseradish is ready to eat!

Boiled adjika for the winter

Ingredients:

Tomatoes - 1 kg
Bulgarian pepper - 3-4 pcs.
Hot pepper - 1 pc.
Onion - 2 pcs.
Carrots - 2 pcs.
Garlic - 1 head
Sugar - 50 g
Salt - 1 tbsp.
Refined sunflower oil - 100 ml
Vinegar 9% - 1 tbsp.

To prepare boiled adjika for the winter, cut tomatoes into slices, cutting out the stalk. Cut peppers, remove seeds, cut into arbitrary pieces. Peel and cut carrots, onions. Peel the garlic from the husk. Chop the vegetables in batches in a food processor.

Place the vegetable mass in a suitable pan, cook for 30 minutes, not forgetting to stir. Then add all the spices to the adjika, mix and cook for another 5 minutes.

Sterilize jars and lids in a convenient way for you. Fill the jars with hot adjika, turn over on the lid and put "under a fur coat" until it cools completely. After that, you can remove the boiled adjika for storage for the winter.

10) Caviar from green tomatoes for the winter

Ingredients:

Green tomatoes - 1 kg
Onion - 500 g
Carrots - 500 g
Garlic - 10-12 cloves
Sugar - 4 tablespoons
Tomato paste - 2 tbsp.
Salt - 1 tbsp.
Ground paprika - 1 tsp
Sunflower oil - 100 ml
Ground black pepper - 1.5 tsp
Vinegar 9% - 2 tbsp.

I got into my hands very good recipe caviar from green tomatoes for the winter, and since the green tomatoes in our garden remained in in large numbers, then such caviar greatly saves the situation. This year, the first batch of caviar that I cooked was already almost all eaten, and I immediately decided to cook more. It is very tasty to spread caviar on bread and serve as sandwiches, besides, caviar can be an excellent snack for meat dishes. From the specified amount of products, 4 jars of 500 ml are obtained.

To prepare caviar, prepare all the products on the list.

Wash the green tomatoes, cut in half and remove the stalks, then cut into pieces arbitrarily. Transfer the tomatoes to a food processor. Using a metal knife attachment, mash the tomatoes into a puree. Pour sunflower oil into the bottom of a stainless steel saucepan, then tomato puree. Put the pan on the fire, bring the contents to a boil, reduce the heat and cover the pan with a lid. Cook for 15 minutes.

Peel onions and carrots, cut into pieces. Also place them in the bowl of the food processor and chop. Then add this mass to the pan to the tomatoes. Mix the vegetable mass, cook for another 10 minutes under the lid. Then add sugar, salt, black pepper, paprika, tomato paste and garlic passed through a press. Mix all ingredients and cook for another 5 minutes.

If you want to get a more uniform consistency, then the mass can be pierced with an immersion blender. Add vinegar to the caviar and bring to a boil again.

Arrange caviar in pre-sterilized jars, twist or roll up, then turn over and wrap with a warm blanket. I advise you to roll up 3 cans of caviar from green tomatoes for the winter, and leave the rest for testing, the caviar turns out to be incredibly tasty. You can store caviar in your home pantry, and an open jar - of course, in the refrigerator.

Happy preparations! Save with love!

Soon we will start making blanks from tomatoes. We offer a selection of simple and very tasty tomato rolls. Take note!

1. Lightly salted tomatoes are quick

Products:
1. Black peppercorns - 2 pcs.
2. Allspice - 2 pcs.
3. Dill - 1 bunch
4. Horseradish - 0.5 pcs.
5. Garlic - 2 cloves
6. Salt - 1.5 tbsp. spoons

How to cook salted tomatoes fast:
All the indicated amount of ingredients is calculated for 1 liter of finished
product!

1. Put the washed tomatoes in a jar. Try to choose small and mature tomatoes.
2. In each of the jars, add dill along with stems, blackcurrant leaves (2-3, no more) and horseradish.
3. Add also a few cloves of garlic and pepper.
4. We prepare the pickle for our tomatoes like this. Measurements of salt and sugar are placed in it, based on the volume: 1.5 tablespoons of salt are needed per liter, and sugar - one teaspoon.
5. Cook the brine and cool a little, then pour it into a jar of tomatoes.
6. Close the jars with a lid.

Lightly salted tomatoes are quick ready for use in two days.

2. Homemade tomatoes canned with garlic

Products:
1. Garlic - 5 cloves
2. Dill - 10 gr.
3. Black peppercorns - 8 pcs.
4. Carnation - 2 pcs.
5. Vinegar 9% - 100 ml.
6. Sugar - 4 tbsp. spoons
7. Tomato (tomato) red - 1 kg.

How to cook homemade canned tomatoes with garlic:

1. A sprig of dill, 2 cloves of garlic, pepper, put cloves on the bottom
sterilized jar.
2. Wash the tomatoes and put them tightly in a jar, shifting them with the remaining garlic.
3. Pour boiling water over the tomatoes and let them cool to room temperature.
4. Carefully pour the water from the tomato into a saucepan, add salt and sugar. Bring to a boil.
5. Pour vinegar into the jar in which our tomatoes are located.
6. Pour boiling water from item 4., roll up. Our tomatoes canned with garlic are ready.

3. Lick your fingers tomato recipe

Products:
1. Tomato (tomato) red - 3 kg.
2. Garlic - 8 cloves
3. Onion - 2 pcs.
4. Vegetable oil (sunflower) - 3 tbsp. spoons
5. Parsley (greens) - 1 bunch
6. Water - 1 liter
7. Vinegar 9% - 50 ml.
8. Salt - 1 tbsp. a spoon
9. Sugar - 3 tbsp. spoons
10. Black peppercorns - 1 pinch
11. Allspice - 1 teaspoon
12. Bay leaf - 1 pc.

How to cook tomatoes "You will lick your fingers":

1. Put chopped parsley and garlic on the bottom of a clean jar, and then pour in the calcined vegetable oil.
2. With a toothpick, we pierce small holes in the stalk of tomatoes. This will ensure that they do not burst and are well saturated with marinade.
3. Gently place dry tomatoes on the greens and onion, which was previously cut into rings. By the way, if you got large tomatoes, then you can cut them in half.
4. Now we need to boil the marinade (we add vinegar only after
after turning off the fire), and after that we pour our tomatoes.
5. Sterilize the tomatoes for 15 minutes, and then roll them up.

4. Tomatoes with horseradish, pickled in Siberian style

Products:
1. Tomato (tomato) red - 10 kg.
2. Garlic - 300 gr.
3. Horseradish root - 3 pcs.
4. Dill - to taste
5. Currant leaves - to taste
6. Black peppercorns - to taste
7. Salt - 70 gr.
8. Water - 10 liters

How to cook Siberian pickled tomatoes with horseradish:

1. Rinse the tomatoes and let them dry, peel the horseradish root and
pieces. Peel the garlic.
2. Rinse the greens and currant leaves, leave to dry.
3. Sterilize jars, put currant leaves, spices, herbs, a few cloves of garlic and pieces of horseradish on the bottom of each. Spread tomatoes and another layer of seasonings in a jar.
4. For marinade, boil water, add salt and mix. Let the marinade cool and pour over the tomatoes while still warm.
5. Tomatoes with horseradish, pickled in Siberian style, are hermetically sealed with lids and cooled in 2-3 days in a cool place.

5. Pickled tomatoes

Products:
1. Water - 1 liter
2. Salt - 1 tbsp. a spoon
3. Vinegar 70% (Essence) - 10 gr.
4. Sugar - 3 tbsp. spoons
5. Celery - to taste
6. Carrots - 100 gr.
7. Tomato (tomato) red - 1 kg.

How to cook pickled tomatoes:

1. Peel the carrots and cut into oblique slices, pepper
rinse, de-seed and cut into slices. Garlic also
clean. Wash the celery leaves.
2. Put celery, peppercorns and garlic on the bottom of the jar. Rinse the tomatoes and carefully lay them on top, lay the carrots and peppers on the sides.
3. Prepare the filling, for this mix water, vinegar essence,
salt, sugar. For a three-liter jar, you will need 2 liters of filling.
4. Pour the tomatoes and let them brew for 15 minutes, drain and pour
a second time and roll up immediately.
5. Cool the jars with a thick towel. You can store pickled tomatoes at room temperature.

"Home kitchen" wishes you bon appetit!