Delicious tomatoes for the winter in three-liter jars. Recipes for pickled tomatoes in liter jars: winter treats

Tomatoes have more 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 it is recommended to eat them fresh by adding vegetable oil and crushing a clove of garlic.

Pickled tomatoes also have beneficial properties. It turns out that they contain antioxidants that remove harmful substances from the human body. The combination of tomato and meat helps it to be better absorbed.

Planting tomatoes for the winter is now in full swing, so we suggest you pay attention to the following recipes.

Canned tomatoes without adding vinegar

Simple and delicious recipe, which is suitable for people who have difficulty digesting vinegar.

• Tomatoes per three-liter jar - 1 kg 700 g;
• Granulated 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 - a third of a teaspoon.

Rinse the jar well; if desired, you can sterilize it. Place 4 cloves, allspice and black pepper, 3-4 sprigs of tarragon on the bottom.

Wash the vegetables, dry them and make cross-shaped pricks with a fork so that the skin does not burst during the heat treatment. Lay loosely, up to the hangers of the can.

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

After the specified time, the boiling water is poured into the pan and it remains to measure the amount of water to prepare the marinade. We must remember that for every 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. It should be filled to the very top. Roll up with screw caps or using a machine.

The pickled vegetables are turned over and covered with a warm blanket. Just wait until it cools completely. The tomato roll is stored in a cool place.

It took very little time, half an hour at most.

Add horseradish for a great appetizer!

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

So, for preparation you will need:

• Tomatoes, for 8 liter jars – 5 kg;
• A bunch of parsley;
• Horseradish – 150 g;
• Garlic – 3-4 heads;
• Bell pepper – 3 pcs.

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

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

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

Place one tablespoon of vegetable mass on the bottom of each jar, then a layer of tomatoes, folding cut side down. Top with the vegetable mass again, then the tomatoes, cut side down, and do this until the jars are full. The last layer is the vegetable mass; the jars must be filled up to the shoulders.

For the marinade you will need:

• Water – 2.5 l;
• Salt – 100 grams;
• Granulated sugar – 200 grams;
• Table vinegar 9% – 1 glass.

Pour salt and sugar into the pan and place it on the stove. During the cooking process, 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 after a minute remove from the heat.

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

All that remains is to sterilize the jars. To do this, prepare a deep saucepan, put two or three jars in it, pour boiling water over everything and put it on the fire. The water level in the pan should be 2 cm below the hangers of the jars.

After boiling, sterilize for another 5 to 15 minutes, as you are used to. There should be no violent boiling. Fill the jars to the very top with the remaining marinade and roll up.

Store the tomato rolls in a cool place, although they keep well at room temperature.

Sweet pickled tomatoes

On average, there are 600 grams of tomatoes per liter jar, although much depends on the packing density. As a result, they turn out very tasty and sweetish. The recipe for rolling up 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 vinegar 9% – 100 ml.

The tomatoes should be washed, dried, and to prevent the skin from bursting, make two cross-shaped pricks 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. Carefully pour boiling water over the jars of tomatoes and leave them like that for ten minutes.

The water must be drained and measured. For one or one and a half liters of water, you will need 30 g of salt and a glass of sugar (200 g). The pan with the marinade is placed on the stove, bay leaves and 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.

The jars are filled with marinade and immediately closed with sterilized lids.

Marinated sweet tomatoes are ready for the winter, stored in a cool place, or at room temperature.

Juicy and tasty. We are offering to you excellent selection interesting recipes.

Delicious pickled winter zucchini is an excellent appetizer for the winter table. Take note of a few of ours.

Find out from our how to properly prepare eggplants for the winter so as not to spoil the wonderful taste of this vegetable.

Recipe for rolling green tomatoes with vodka

Representatives of the stronger sex, upon learning that a recipe contains vodka, always ask for more. In fact, this strong drink acts as a preservative, but it still has its own flavor.

• Tomatoes – 2 kg;
• Dill – 2 umbrellas;
• Horseradish leaves – 2-3 pieces;
• Bay leaf - one for each jar;
• Red hot pepper pod - one per jar;
• Garlic clove – 5 pieces for each jar.

For the marinade you will need:

• Water – 1.5 liters for three jars;
• Coarse salt – 50 g;
• Granulated sugar – 125 g;
• Table vinegar – 100 ml;
• Vodka – 2 tbsp. l.

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

Make cuts near the stalk of the tomatoes and insert garlic, cut into two halves.

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

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

The marinade should be poured while 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 turn out sweet and sour, and are prepared simply and quickly.

For preparation 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 glass.

Place an umbrella of dill and tomatoes cut into 3-4 pieces at the bottom of each jar. Finely chop the garlic or pass through a press, grind the bell and hot peppers in a meat grinder, mix with the garlic and distribute evenly among the jars.

Aspirin tablets are 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 after a minute pour into jars.

Pour the marinade into each jar. Next, using a machine, you need to roll up the cans, turn them upside down and wrap them up. You don’t need to sterilize jars of tomatoes for the winter, just keep the lids under boiling water for five minutes.

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

Jars are wrapped in order to sterilize not only the lids, but also the products.

It is better to choose small, oblong-shaped tomatoes for winter planting. They are more convenient to put in jars, they are meatier, and they can withstand the hot boiling water they are poured into better.

The calorie content of tomatoes is low, 20 kcal per 100 g, and it is also recommended to eat more of them for weight loss.

Tomatoes contain calcium, potassium, magnesium, iron and others that are vital for human body substances.

Many world cuisines, such as Italian, would not be able to survive without this product. Good luck with planting your tomatoes for the winter!

Hello my dear readers. You canning according to my recipes and have long been asking me to tell you how I seal pickled tomatoes for the winter. Sorry, there were no photos. So I got together and, so to speak, captured the process.

As always, I will describe several recipes; they are all similar and deserve attention and praise. Lately I've been sealing 1.5 and 2 liter jars to open and eat once. That's why I use the recipe with marinade. I close it without sterilization, that is, I fill it with boiling water twice, and the third time with marinade. The tomatoes turn out slightly sweet, very tasty, simply delicious and an excellent snack.

It turns out delicious if you add slices of Antonovka apples. The taste is extraordinary. Try adding 1 chopped apple to a 3-liter jar for testing.

Which tomatoes to choose for canning?

The preparations require small tomatoes; they should easily fit into the neck of the jar and fill it well when shaken. The skin on vegetables is quite thick, otherwise it will immediately burst from boiling water. For the same reason, overripe and soft tomatoes with dents are not suitable; it is better to use them for sauce. But you shouldn’t take greenish ones either. Tomatoes of different degrees of ripeness should not be closed together. There are recipes for green tomatoes.

No signs of rot gray spots and there should be no areas eaten by insects. One such fruit can ruin the entire jar.

The ideal variety for preservation is considered to be cream, and of the same “caliber”. Canned cherry tomatoes look beautiful in jars. It is not necessary to take only red tomatoes; a mix with yellow ones looks bright and interesting.

How to preserve pickled tomatoes for the winter

It all starts with washing the cans and the tomatoes themselves. The safety of the workpiece directly depends on the thoroughness of this procedure. If you can can tomatoes without sterilization, then be sure to steam the jars and lids before adding the vegetables; if with sterilization, then it is enough to thoroughly wash the container with soda.

Marinating provides long-term storage due to two factors: vinegar and heat treatment. She needs special attention.

The method without sterilization with twice pouring boiling water and holding it is more suitable for three-liter jars and large batches of preservation. It is more convenient to marinate with sterilization liter jars with small tomatoes, such as cherry tomatoes. To prevent them from bursting during cooking, it is enough to prick the vegetables several times near the “top”.

Ingredients

• 5 kg of tomatoes;
• 3 heads of garlic;
• 1 bay leaf for each jar;
• black peppercorns.

At your own discretion, you can add parsley, rings onions, Bell pepper.

I can’t say for sure which way out, it depends on the size of the tomatoes and the jars themselves. I got 4 cans of 2 liters each. The marinade was made from 3 liters of water.

To prepare marinade for 1 liter of water:

• salt – 1 tablespoon;
• sugar - 3-5 tablespoons of sugar (I add 3, for greater sweetness you will need 4-5 tablespoons);
• vinegar 9% – 50-60 ml.

Method No. 1 without sterilization

The recipe is simple, and the tomatoes turn out delicious, you won’t be able to pull them away by the ears. The blanks will easily stand in the pantry or closet for a year. The main thing is that on them sunlight didn't hit.

Method No. 2 with sterilization

1. Distribute the spices among the washed jars and pack the tomatoes tightly.
2. Prepare a marinade from water, the required amount of salt and sugar with vinegar. When it boils well, pour it into the jars. Cover with lids, but do not roll up.
3. Sterilize the container with tomatoes for 15-20 minutes in a pan of water. Be sure to put a towel on the bottom of the pan and place cans of tomatoes. Fill hot water to the level of the “hangers” of the cans. Do not allow it to boil violently, otherwise it may get inside them. Check the time from the moment of boiling.
4. Carefully remove hot jars from the water and seal.
5. Place them upside down, cover with a woolen blanket or something warm until they cool completely for about a day.
6. Then you can put it in a pantry or cellar for storage.

Recipe with aspirin

I know that they closed it like this back in Soviet times. And many people still add aspirin when canning. This is my mother's recipe, tried and true over the years. And she was a good housewife, she cooked very tasty food, and received guests with pleasure. It's sad to remember that she is no longer alive. All that was left were the notes in the culinary notebook.

Ingredients for each 3 liter jar:

• 1 tablespoon salt;
• 2-3 tablespoons of sugar;
• 60 ml 9% vinegar;
• 1 tablet of aspirin (acetylsalicylic acid);
• 1 piece bay leaf;
• 8 black peppercorns.

At your own discretion, add parsley, sprigs of dill, hot peppers, onion, sweet pepper.

Thanks to aspirin, tomatoes are perfectly stored even without sterilization. There is no need to pour boiling water over them several times. You only need to steam the empty container before filling; keep the lids for sealing in boiling water for a couple of minutes.

1. Wash the tomatoes and prick them with a toothpick near the stem.
2. First, place a bay leaf and black peppercorns into each washed jar. Garlic cloves and herbs if desired.
3. Fill to the very top with tomatoes, shaking the containers.
4. Boil water; no need to prepare marinade.
5. Add 1 table top to each jar. a spoonful of salt, 2 or 3 tablespoons of sugar, pour in 60 ml of vinegar 9%.
6. Add 1 tablet of acetylsalicylic acid.
7. Pour boiling water over it and then roll it up. Check that there is no leakage from under the lid.
8. Place the jars under the “fur coat” with the lids down for about a day. Can be stored without refrigeration for a year.

Bright, beautiful and incredibly tasty pickled tomatoes with a pleasant sweetness are an excellent appetizer for any dish. They taste like barrel ones. There is no aftertaste from aspirin. They will help you out on holidays and complement your lunch. Be sure to try it new recipe and write your reviews in the comments, maybe someone will find your experience useful.

No matter what anyone says that pickling for the winter is not fashionable, that in winter you can buy everything in the store, real housewives know the value of homemade preparations. Tasty and safe, homemade vegetables become a real lifesaver in winter. They are served as a side dish for dinner or placed on festive table– in any case, the popularity of the dish remains relevant long years. Therefore, we offer you proven recipes for pickled tomatoes in liter jars for the winter.

The most popular summer preparations have been and remain pickled tomatoes and cucumbers. Among the many recipes, the most reliable, time-tested method is the method of sterilizing jars. Below is a recipe that does not take much time and guarantees a tasty result, sure to please you in winter. It should be noted that for pickling it is better to choose small, dense tomatoes; the “cream” variety is good.

Pickled tomatoes in liter jars: classic recipe

Ingredients for four liter jars:

• Firm tomatoes – 2.5-3 kg;
• Onion – 1 pc. medium size;
• Garlic – 1 head;
• Parsley – 1 bunch.

To prepare the marinade you need the following products:

• Water – 3 l.;
• Salt – 2 tbsp. l.;
• Sugar – 9 tbsp. l.;
• Bay leaf – 3 leaves;
• Peppercorns – 5-6 peas;
• Vinegar 9% -1 glass 200 ml;

Wash the jars with lids well, you can even use soap and a brush under running water, then sterilize them. Liter jars are convenient because they can be sterilized in the oven. To do this, you need to put them in a cold oven and turn on the temperature at 200°C and just leave the jars there for 20 minutes. At this time, the lids should be boiled in water for 3-5 minutes.

Place onion, cut into half rings, a couple of sprigs of parsley, and carrot rings at the bottom of the jars. Place washed and dried dense tomatoes tightly, add a layer of onion on top.

For the marinade, add salt, sugar, pepper and bay leaves to the water. Bring to a boil, turn off and pour in the prepared vinegar. While it is hot, pour into jars and place for sterilization. To do this, you need a deep saucepan with boiling water, where you place cans of tomatoes. It is important that the brine and water in the pan are at the same temperature so that the jars do not burst. When small bubbles appear in the jars, you should time 4 minutes - this is enough for sterilization. Then remove the jars from the pan, roll them up with a key and wrap them upside down until they cool.

Pickled tomatoes in liter jars without sterilization “You'll lick your fingers”

IN Lately Picklings, the preparation of which does not require sterilization, are becoming increasingly popular. It takes a lot of time and requires serious preparation, because you have to work a lot with hot objects. Among the many existing recipes, there is one that is time-tested and guarantees a delicious result. These are finger-licking pickled tomatoes, which are prepared in liter jars without sterilization.

For it, it is better to choose tomatoes of the “Cream” or “Alenka” variety; they are dense and small - ideal for a liter jar. So, the ingredients:

• Tomatoes – 0.5 – 0.7 kg;
• Water – 0.7 l.;
• Salt – 1 tbsp. l.;
• Sugar – 1.5 tbsp. l.;
• Vinegar 9% - 1 tbsp. l.;
• Dill umbrella – 1 pc.;
• Celery sprig – 1 pc.;
• Bay leaf – 1 pc.;
• Peppercorns – 3 pcs.;
• Cloves – 2 pcs.;
• Hot chili pepper - 1 ring"
• Garlic – 7 cloves.

If the housewife plans to close more than one jar, the specified ingredients are multiplied by the appropriate amount.

First you need to thoroughly wash the jar (or jars) under running water with a brush. Then dry them. Then place a dill umbrella, peppercorns, cloves, four cloves of garlic and a slice of chili on the bottom.

You need to boil water in a separate pan and pour boiling water over a jar of tomatoes. While the water is boiling, you should sterilize the lid; this is done either in a saucepan with boiling water, or you can put it in the oven for 5 minutes at a temperature of 200 degrees.

Cover the jar with a clean lid and leave for 10-15 minutes. Afterwards, pour the water back into the pan, add sugar, salt and vinegar. Bring everything to a boil. Fill the jar with the resulting hot marinade to the brim so that no air gets under the lid, after laying the remaining garlic cloves on top of the tomato.

Roll it up with a key, turn it upside down and put it in warm place for a day. Then put it in a storage room or cellar until winter.

Marinated tomatoes with citric acid: recipe for 1 liter of water

Pickled tomatoes in winter are a real salvation for those who love a hearty meal. One of the recipes for a delicious marinade is a recipe based on citric acid. For it you will need:

• Tomatoes – not very large, dense;
• Currant leaves;
• Dill – 1 brush;
• Peppercorns – 3-4 pcs.;
• Cloves – 3 pcs.;
• Garlic – 2 cloves;
• Carrots – 1 pc.;
• Sweet pepper – ½ piece;
• Salt - 1 tbsp. l.;
• Sugar – 3 tbsp. l.;
• Citric acid – 1 tsp;
• Water – 1 l.

Currant leaves, dill, peppercorns and cloves are placed at the bottom of sterilized jars. Carrots are cut into thin circles or slices - it’s not for everyone. Tomatoes are prepared by piercing the skin at the stem with a needle or toothpick. Then they are placed in a jar, sometimes putting in a couple of cloves of garlic and a few slices of sweet pepper. Boiling water is poured into the jars, they are covered with a lid for 15-20 minutes. Meanwhile, the marinade is being prepared. To do this, salt, sugar, and citric acid are added to the water. The marinade brought to a boil is poured into a jar, after draining the cooled water. They roll it up with a key and send it to a warm place to cool.

Tomatoes marinated with mustard beans

Traditionally, whole fruits are used for pickling tomatoes. But there is a whole series of recipes where tomatoes are marinated in halves. This original solution allows you to beautifully set the table. I offer you one of these “half-hearted” recipes. Its uniqueness lies in the addition of mustard seeds, which gives the dish a special taste.

Let's prepare (for a 1 liter jar):

• Tomatoes
• Mustard beans (2 teaspoons)
• Herbs (parsley, basil)
• Garlic (3 cloves)
• Allspice (2-3 peas)

• Water (1 liter)
• Salt (1 tablespoon)
• Sugar (3 tablespoons)
• Regular vinegar, 9% (50 ml)

Let's start with sterilizing the jars. Boil the lids before canning.

Let's take red ripe tomatoes. They can be large and medium. Let's cut them in half. It is advisable that no seeds are visible on the cut.

Add garlic, herbs, peppercorns and mustard seeds to the bottom of each jar. Carefully place the tomato halves on top. The cuts should face down!

Prepare the marinade and boil it for 3 minutes. Pour into jars and cover with sterilized lids. Place the jars in a pan of hot water. Place a towel on the bottom. Boil for 10 minutes and roll up.

We invite you to watch a video on how to pickle tomatoes in liter jars:

Recipe for sweet pickled tomatoes with honey and garlic for the winter in a liter jar

Tomatoes with honey and garlic are a popular and unusual snack that many housewives prepare for the winter. The peculiarity of the roll is that the tomatoes are canned without vinegar, so small children can enjoy the soft and delicate taste of tomatoes.

Necessary products for three liter jars:

• cream tomatoes - 2 kg;
• two spoons of honey;
• salt – 3 tbsp. spoons;
• head of garlic;
• cloves - three pcs.;
• black peppercorns – 9 pcs.;
• bay leaf – 3 pcs.;
• for pungency and aroma you can add to the jar: horseradish root and currant leaf;

Preparation

Make a cut in the center of each tomato and insert two cloves of garlic.

Place at the bottom of sterilized jars: a bay leaf, three peppercorns, one clove.

Place the tomatoes tightly in a jar and fill with hot water.

After 15 minutes, drain the water into a container.

Add honey + salt - boil.

Pour the finished marinade into jars with tomatoes and let stand for at least 10 minutes.

Then pour the marinade into the container again and boil. Repeat this three times.

Roll up.

Dear hostesses! We hope you will like our recipes for pickled tomatoes in liter jars and your family will like them. Prepare and delight everyone with aromatic pickles!

Tomatoes according to this recipe are very aromatic. And they look interesting both in a jar and on the table.

Ingredients:

Preparation:

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

Homemade tomato sauce for the winter - the best recipes

We were all so impatiently waiting for the first red tomatoes to appear in our greenhouses, and now there is already so much harvest that the question “Where should we put them all?” is becoming more and more relevant. In our article we will offer several recipes for delicious homemade tomato sauce.

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

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

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

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

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

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

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

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

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

Wash the tomatoes and peppers and pour boiling water over them to remove the skins. Core the pepper. Chop the vegetables as desired and place in a deep saucepan. Simmer over low heat, and after 20 minutes add chopped garlic, finely chopped basil, salt and sugar. Stir the sauce and keep it on the fire until it thickens. Then roll it up.

For making sauce with everything famous name you will need: 2.5 kg of tomatoes, 2 kg of carrots, 1 kg of sweet pepper, 1 kg of apples, 300 g of garlic, 250 ml of vegetable oil, salt, sugar and pepper to taste.

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

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

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

Canned in own juice tomatoes can be used to prepare various sauces and added to soup.

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

Preparation. Boil water in a large saucepan. Cut each tomato in the stem area crosswise. Cook the tomatoes in small portions for 1-2 minutes and cool. Remove the skins from the tomatoes and cut into large pieces. Place in sterilized jars, add salt and lemon juice (1 tsp per liter jar). Carefully pour boiling water into the jars, leaving 1-2 cm to the edge, cover with lids, sterilize for 45 minutes and roll up. Store canned tomatoes in a cool, dark place.

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

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

Preparation. In a saucepan, bring vinegar, water, salt and sugar to a boil. Cook the mixture over low heat, stirring until the sugar and salt dissolve. Then cool to room temperature. Place tomatoes, dill, chopped garlic, red pepper and mustard seeds in sterilized jars. Pour in the chilled marinade, cover and refrigerate.

This preparation turns out to be very aromatic and appetizing; the tomatoes do not lose their shape and color.

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

Preparation. Cut the garlic into slices. Make a small cut in each tomato in the stem area and stuff with garlic slices. Boil 2 liters of water or a little more in a saucepan (based on a three-liter jar). Place spices, stuffed tomatoes and sprigs of fresh herbs at the bottom of a sterilized jar. Carefully pour boiling water over the tomatoes up to the top and leave for 15 minutes. Then pour the water back into the pan, add salt, sugar, bring to a boil and simmer for 2-3 minutes. Pour citric acid directly into the jar, fill the tomatoes with brine under the neck, close the lid and roll up.

This sauce is especially good with meat dishes.

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

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

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

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

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

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

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

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

Homemade Ketchup Recipe

Ketchup is delicious added to almost all dishes. And so as not to buy it in the store next time, prepare it at home.

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

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

As you can see, preparing tomatoes for the winter does not require much effort, but cold winter The carefully prepared and tasty contents of the jars will be a real greeting from the warm summer for your family.

Tomatoes in any form are always a holiday on the table. Nature has endowed them with a pleasant shape, bright, cheerful color, excellent texture, freshness and, of course, excellent taste. Tomatoes are good both on their own and as part of complex dishes, such as salads and stews. And during a winter meal, tomatoes always remind you of summer. Everyone loves them - both family and guests. And therefore, it is rare that a housewife denies herself the pleasure, during the season, when there are a lot of vegetables, to cook something from tomatoes for future use.

At home, it is not difficult to make salted or pickled tomatoes, make an excellent paste or juice from them. AND experienced housewives They probably know a lot of them. We offer unusual step by step recipes original ways canning tomatoes. This is a great opportunity to expand your culinary experience and delight your family and friends during a winter feast.

It is always very interesting to diversify traditional recipes with new approaches and solutions. For honey pickling that tastes original, we need ripe tomatoes, parsley, fresh garlic and marinade. For him for 1 liter. water add 2 tbsp. spoons of salt and 1.5-2 tbsp. spoons of honey.

The tomatoes are washed and their stems are cut out. Finely chop the garlic and parsley and use this mixture to start the hole in the tomatoes that was formed after removing the stems. All parts necessary for the marinade are combined and brought to a boil. The finished tomatoes are placed in sterilized jars and the boiled marinade is poured over them. Then you should wait 10 minutes, carefully drain the marinade, boil it again and fill the jars again. After this, the tomato preparations can be covered with lids.

The taste of tomatoes stuffed with garlic with herbs, lovers of spicy snacks will really like it. And the delicate taste and aroma of honey will make this preparation a favorite at home for dinner.

Salted tomatoes with apples

Tomatoes are very convenient for canning with other vegetables, fruits and berries. They go well with cucumbers, carrots, beets, gooseberries, plums and grapes. Well, and, of course, tomatoes and apples complement each other perfectly. Only for such pickling it is better to choose apples that are harder and more sour in taste. You will also need several cloves of garlic, fresh or dry sprigs of dill, bay leaf, allspice, cloves and marinade. For him take 1 tbsp. a heaping spoonful of salt and sugar for every 1.25 liters of water. Apples for canning can be cut into pieces and cored, or left whole - at the discretion of the housewife.

First, all the spices are placed at the bottom of the jars, and then tomatoes and apples are laid in layers to the very top. Pour boiled water over the contents for 5-10 minutes. Then it is drained and the jars are filled to the neck so that the contents overflow with boiling marinade. And immediately seal them with lids. After this, the jars are turned over, wrapped in a blanket or towel and allowed to cool.

Green tomato salad with vegetables

It often happens that in the summer the housewife ends up with many different vegetables in her hands at the same time. From them and green tomatoes you can prepare a beautiful and tasty assorted salad for the winter. For this you should use sweet peppers, onions and carrots. You can also add sour apples. In addition, you will need garlic, coriander, bay leaf, allspice and peppercorns.

Vegetables for salad are cut coarsely. Carrots - in circles, onions - in half rings, pepper - in strips. Then the tomatoes and chopped apples (so as not to darken) are mixed, added some salt and allowed to stand for 40 minutes. At this time, garlic, spices and herbs are placed at the bottom of the jars. After that to green tomatoes and add the rest of the chopped vegetables to the apples, mix everything and fill the jars with the vegetable mixture. At the same time, they need to be slightly shaken so that the vegetables in the jars are compacted a little. You should not specifically squeeze the vegetable mixture with a spoon or your hands, otherwise the vegetables will lose their shape and there will be no room left for the marinade.

Add salt and sugar to the boiling water (at the rate of 1.5 heaped tablespoons per 1 liter) and 100 g of apple or regular vinegar. Hot marinade is poured into jars with tomato salad to the very top and closed with lids.

Jelly tomatoes

When preparing for the winter, you can get canned vegetables and delicious jelly simultaneously. For this, in addition to ripe tomatoes, use gelatin (1.5 tablespoons), as well as 100 g of vinegar, salt and sugar (1.5 tablespoons each) and 1 liter of water.

Gelatin is diluted in small quantities cold water and let it swell. Tomatoes are cut into halves. Place parsley, bay leaves, peeled garlic cloves, coriander, allspice and peppercorns at the bottom of the jars. If desired, you can also put currant, cherry, horseradish leaves and dill sprigs with umbrellas here. It all depends on the flavor you want to give to canned foods. Place tomatoes in a jar on top of the greens, placing them cut side down.

The swollen gelatin is injected into hot water and let it boil. Add salt, sugar and vinegar, stir and bring to a boil again. The resulting marinade with gelatin is poured into jars of tomatoes to the very top and sealed with lids. In winter, before serving, a jar of gelled tomatoes must be placed in the refrigerator for a couple of hours.

About another option homemade Inna will tell you about tomatoes in jelly in her video.

Tomatoes in wine

Tomatoes acquire a completely unusual taste and color when poured with wine. Not very large tomatoes of the “Slivka” and “Black Prince” varieties are well suited for this type of canning.

To prepare a fragrant preparation, first place herbs and spices on the bottom of the jar.

Wine filling for tomatoes is prepared from a mixture of regular canning marinade and dry red wine in a one-to-one ratio. The composition of the marinade is traditional: for 1 liter of water, 1.5 heaped tablespoons of salt, 1.5 (or 2) tablespoons of sugar and 100 g of vinegar. The wine is poured into the boiled marinade and does not boil.

Pour a mixture of wine and marinade into a jar with tomatoes, herbs and spices, keep the jars with lids on for 10-15 minutes in a pan of water at a temperature of +90°C (not boiling), and then seal the lids. In winter, when the tomatoes are eaten, the remaining wine sauce can be used to stew meat or prepare a fragrant, spicy sauce.

Tomato sauce

This recipe will surely appeal to everyone who likes the taste of tomatoes after heat treatment. To prepare the gravy you will need 3 kg of ripe tomatoes, 1 kg of onions, 0.2 liters of refined vegetable oil, 100 g of sugar, 4 tbsp. tablespoons salt and 1/2 teaspoon ground red pepper.

The onions are peeled and cut into strips, and the tomatoes into slices. Pour vegetable oil into a pan and simmer the onion in it for about half an hour. Then tomatoes, sugar, salt and red pepper are added to the onions. Mix everything thoroughly and bring to a boil. If desired, you can beat it with a blender. Cook the gravy over low heat for another 15 minutes, remembering to stir from time to time so that it cooks evenly and does not burn.

For canning, jars and lids are washed and sterilized in advance. The hot gravy is poured into jars to the very top. Roll up the lids, turn the jars over, cover them with a blanket and let them cool.

Tomato sauce is universal. This sour additive will complement the taste of meat and poultry. In addition, it is great for fish dishes, cereals, pasta and potatoes.

Secrets of canning tomatoes

• For homemade preparations for the winter, it is best to use unripe tomatoes with dense flesh. The skin of such fruits will not burst during canning.
• Before pouring the marinade, whole fruits must be pierced from the stem side with a toothpick or a pointed wooden stick. This will also prevent the skin from bursting.
• If we decide to preserve several jars, then we always need to know how much marinade will have to be prepared. How to determine how much marinade is needed per jar? To do this, pour water to the top into a jar with spices and tomatoes already in it, then drain it and measure the resulting volume. We multiply it by the number of cans and get the required volume of marinade. A liter jar filled with fruits requires 0.25-0.3 liters of liquid.
• Tomatoes are delicate vegetables. To preserve their shape, elastic texture and, if possible, beneficial vitamins, you do not need to sterilize the jars for a long time in water. For canned tomatoes, it is better to wash the jars in advance and sterilize them under steam or dry - in a preheated oven. Then the contents will need to be poured with boiling water for 5-10 minutes, and then, after draining it, boiled marinade. Or pour the boiled marinade over the vegetables in the jar twice. This will be quite enough for sterilization before closing the jars with lids.
• It’s good to add a lot of greens to tomatoes - parsley, dill, mint, celery, horseradish leaves, cherries or apples. Each seasoning gives homemade preparations a specific aroma. Oak leaves, for example, darken the color of the canned product and impart a piquant flavor to the tomatoes. There is an opinion that a lot of greens in canned food is bad, as this can cause the jars to “explode”. In fact, the spoilage of canned food occurs not from the amount of greens, but from the fact that they were not sterilized well enough, and bacteria remained inside. And these bacteria can be found on greens, on tomatoes, on peppers or bay leaf, which were added inside.
• If you put whole cloves of garlic in a jar of tomatoes, the brine inside remains clear. If you add chopped garlic, the brine becomes cloudy and there is a high chance that the canned food will spoil and “explode”.
• Rock salt is great for making marinades. But when the brine boils, it is better to strain it through cheesecloth. And then the quality of the marinade will be excellent.

It won't be long before the tomato season ends, and with it the summer. But homemade preparations made for future use on a frosty winter day will become a wonderful reminder of the dacha, vacation and summer warmth. You just need to try a little!