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

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

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

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

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

Canned tomatoes without vinegar

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

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

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

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

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

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

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

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

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

Add horseradish - you get a great snack!

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

So, for cooking you will need:

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

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

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

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

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

For the marinade you will need:

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

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

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

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

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

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

Sweet pickled tomatoes

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

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

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

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

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

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

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

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

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

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

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

Recipe for rolling green tomatoes with vodka

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

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

For the marinade you will need:

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

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

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

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

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

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

Green fruit salad for the winter

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

For cooking you will need the following ingredients:

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

For the marinade you will need:

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

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

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

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

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

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

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

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

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

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

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

Hello my dear readers. You preserve according to my recipes and have been asking for a long time to tell you how I close pickled tomatoes for the winter. I'm sorry, there were no photos. So I got together and, so to speak, captured the process.

I will describe, as always, several recipes, they are all similar, deserve attention and praise. Lately I have closed 1.5 and 2 liter jars to open and eat once. That's why I use the marinade recipe. I close without sterilization, that is, I fill it with boiling water 2 times, for the third time with marinade. Tomatoes are slightly sweet, very tasty, just overeating and a great snack.

It turns out delicious if you add apple slices of the Antonovka variety. The taste is extraordinary. Try adding 1 chopped apple to a 3 liter sample jar.

What tomatoes to choose for preservation?

For blanks, small tomatoes are required, they should easily pass into the neck of the jar, fill it well when shaken. The peel on vegetables is quite dense, otherwise it will immediately burst from boiling water. For the same reason, overripe and soft tomatoes, with dents, will not work; it is better to put them on the sauce. But you shouldn't take greenish ones either. You can not close together tomatoes of different degrees of ripeness. There are recipes for green tomatoes.

No sign of rot gray spots and areas eaten by insects should not be. One such fruit can spoil the whole jar.

The ideal variety for preservation is cream, and one “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 jars and the tomatoes themselves. The safety of the blanks directly depends on the thoroughness of this procedure. If you can preserve tomatoes without sterilization, then be sure to steam the jars and lids before laying the vegetables, if with sterilization, then it is enough to wash the container thoroughly with soda.

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

The method without sterilization with double filling with boiling water and holding is more suitable for three-liter jars and large batches of conservation. It is more convenient to marinate with sterilization liter jars with small tomatoes, such as cherry tomatoes. So that they do not burst during heat treatment, it is enough to chop the vegetables several times near the “top”.

Ingredients

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

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

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

To prepare the marinade for 1 liter of water:

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

Method number 1 without sterilization

The recipe is simple, and the tomatoes turn out delicious, you can’t drag them by the ears. The blanks will quietly stand in the pantry or closet for a year. The main thing is that on them sunlight didn't hit.

Method number 2 with sterilization

1. Spread the spices over the washed jars and lay the tomatoes tightly.
2. Boil the marinade from water, the required amount of salt and sugar with vinegar. When it boils well, fill them with jars. Cover with lids, but do not roll up.
3. Sterilize the container with tomatoes for 15-20 minutes in a saucepan with water. Be sure to put a towel at the bottom of the pan and put jars of tomatoes. Pour hot water to the level of the “shoulders” of the cans. Do not let it boil violently, otherwise it may get inside them. Time to note from the moment of boiling.
4. Carefully remove hot jars from the water, cork.
5. Put them upside down, cover with a woolen blanket or something warm until they cool completely for about a day.
6. Then you can put in the pantry or cellar for storage.

Recipe with aspirin

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

Ingredients for each 3 liter jar:

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

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

Thanks to aspirin, tomatoes are perfectly stored even without sterilization. In this case, there is no need to fill them with boiling water several times. You need to steam only empty containers before filling, hold the seaming lids for a couple of minutes in boiling water.

1. Wash the tomatoes and prick with a toothpick near the stalk.
2. First, place a bay leaf and black peppercorns in each washed jar. Garlic cloves and herbs optional.
3. Fill to the very top with tomatoes, shaking the containers.
4. Boil water, marinade does not need to be cooked.
5. Add 1 table to each jar on top. a spoonful of salt, 2 or 3 tablespoons of sugar, pour 60 ml of vinegar 9%.
6. Attach 1 tablet of acetylsalicylic acid.
7. Pour boiling water and then roll up. Check that it does not ooze from under the lid.
8. Place the jars under the “fur coat” with the lids down for about a day. You can store without a refrigerator for a year.

Bright, beautiful and incredibly tasty pickled tomatoes with a pleasant sweetness are a great snack for any dish. They taste like barrels. There is no aftertaste from aspirin. They will help out on a holiday, supplement lunch. Must try new recipe and write your feedback in the comments, perhaps your experience will be useful to someone.

Whoever says that salting 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 vegetables closed with their own hands become a real lifesaver in winter. They are served for dinner with a side dish or put 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.

Pickled tomatoes and cucumbers have been and remain the most relevant summer preparations. 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 delicious result that is sure to delight in winter. It should be noted that for pickling it is better to choose dense tomatoes of a small size, the “cream” variety is well suited.

Pickled tomatoes in liter jars: a classic recipe

Ingredients for four liter jars:

• Dense tomatoes - 2.5-3 kg;
• Bulb - 1 pc. medium size;
• Garlic - 1 head;
• Parsley - 1 bunch.

To prepare the marinade, you need the following products:

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

Wash jars with lids well, even with soap and a brush under running water, then sterilize. 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 of 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.

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

For the marinade, send 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 put on sterilization. To do this, you need a deep saucepan with boiled water, where jars of tomatoes are placed. It is important that the brine and water in the pan are the same temperature so that the jars do not burst. When small bubbles appear in the jars, 4 minutes should be detected - this is enough for sterilization. Then take the jars out of the pan, roll up with a key and wrap upside down until cool.

Pickled tomatoes in liter jars without sterilization "Lick your fingers"

AT recent times salting is gaining more and more popularity, for the preparation of which sterilization is not required. 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 pickled tomatoes “Lick your fingers”, which are prepared in liter jars without sterilization.

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

• 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.;
• A sprig of celery - 1 pc.;
• Bay leaf - 1 pc.;
• Peppercorns - 3 pcs.;
• Carnation - 2 pcs.;
• Hot chili pepper - 1 ring
• Garlic - 7 cloves.

If the hostess plans to close more than one jar, the indicated ingredients are multiplied by the corresponding amount.

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

Boil water in a separate saucepan and pour over a jar of tomatoes with boiling water. While the water boils, 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. After the water is drained back into the pan, add sugar, salt and vinegar there. Bring everything to a boil. Pour the jar to the brim with the resulting hot marinade so that air does not get under the lid, after laying the remaining cloves of garlic on top of the tomato.

Roll up with a key, turn upside down and put in warm place for a day. Then take it to the pantry or cellar before winter.

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

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

• Tomatoes - not very large, dense;
• currant leaves;
• Dill - 1 brush;
• Peppercorns - 3-4 pcs.;
• Carnation - 3 pcs.;
• Garlic - 2 cloves;
• Carrots - 1 pc.;
• Sweet pepper - ½ pcs.;
• 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 plates - for an amateur. Tomatoes are prepared by piercing the skin at the stalk with a needle or toothpick. Then they are placed in a jar, sometimes putting a couple of cloves of garlic and a few slices of sweet pepper. Boiling water is poured into jars, they are covered with a lid for 15-20 minutes. Meanwhile, prepare the marinade. To do this, add salt, sugar, citric acid to the water. The marinade brought to a boil is poured into a jar, after draining the cooled water. Roll up with a key and send to cool in a warm place.

Tomatoes marinated with mustard seeds

Traditionally, whole fruits are taken for marinating tomatoes. But there is a whole series of recipes where tomatoes are pickled in halves. This original solution allows you to beautifully set the table. I offer you one of these "half-hearted" recipes. Its unusualness is in the addition of mustard seeds, which gives a special taste to the dish.

Prepare (for a 1 liter jar):

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

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

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

Let's take tomatoes of a red degree of maturity. They can be large and medium. Let's cut them in half. It is desirable that no seeds be visible on the cut.

At the bottom of each jar we send garlic, herbs, peppercorns and mustard seeds. Lay the tomato halves on top. The cuts must face down!

Prepare the marinade and boil it for 3 minutes. Pour into jars, cover with sterilized lids. Place the jars in a pot of hot water. We put a towel at the bottom. Boil 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 seaming is that they preserve tomatoes without vinegar, so even small children can enjoy the soft and delicate taste of tomatoes.

Necessary products for three liter jars:

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

Cooking

Make a slit in the center of each tomato and insert two garlic cloves into it.

At the bottom of sterilized jars put: a bay leaf, three peas of pepper, one clove.

Place the tomatoes tightly in a jar and cover 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 again drain the marinade into a container, and boil. So repeat 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 please everyone with fragrant pickles!

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

Ingredients:

Cooking:

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

Homemade tomato sauce for the winter - the best recipes

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

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

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

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

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

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

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

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

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

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

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

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

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

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

In our article, we have 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, add to soup.

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

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

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

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

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

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

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

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

This sauce is especially good with meat dishes.

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

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

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

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

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

Usually tomatoes are dried in the sun, 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 fresh ripe tomatoes (cherry or cream), vegetable oil, peppercorns, dried oregano, salt and sugar.

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

Homemade ketchup recipe

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

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

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

As you can see, to prepare tomatoes for the winter, it will not take much trouble, but cold winter Carefully prepared and delicious 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 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 the winter meal, tomatoes always remind you of summer. They are loved by everyone - both home and guests. And therefore, a rare housewife denies herself the pleasure in a season when there are a lot of vegetables, to cook something from tomatoes for the future.

At home, it is not difficult to make salted or pickled tomatoes, make excellent pasta or juice from them. And experienced housewives, for sure, know many of these. We offer unusual step by step recipes original ways canning tomatoes. This is a great opportunity to expand your culinary experience and delight family and friends during the winter feast.

It is always very interesting to diversify traditional recipes with new approaches and solutions. For the original taste of honey salting, we need ripe tomatoes, parsley, fresh garlic and marinade. For him, 1 liter. water put 2 tbsp. tablespoons of salt and 1.5-2 tbsp. spoons of honey.

Tomatoes are washed and their stems are cut out. Garlic and parsley are finely chopped and with this mixture they begin a hole in the tomatoes, formed after the removal of the stalks. All the parts necessary for the marinade are combined and brought to a boil. Ready tomatoes are placed in sterilized jars and poured with boiled marinade. Then you should wait 10 minutes, carefully drain the marinade, boil it again and refill the jars. After that, blanks with tomatoes can be closed with lids.

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

Salted tomatoes with apples

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

At the bottom of the jars, all the spices are first laid, and then in layers - tomatoes and apples to the very top. For 5-10 minutes, the contents are poured with boiled water. Then it is drained and the jars are filled to the neck so that the contents overflow with boiled marinade. And immediately seal with lids. After that, 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 in the hands of the hostess there are many different vegetables at the same time. From them and green tomatoes you can cook a beautiful and tasty assorted salad for the winter. To do this, use sweet peppers, onions and carrots. You can also add sour apples. In addition, you will need garlic, coriander, bay leaf, allspice and peppercorns.

Coarsely cut vegetables for salad. Carrots - in circles, onions - in half rings, peppers - in strips. Then the tomatoes and chopped apples (so as not to darken) are mixed, salted 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 the rest of the chopped vegetables are added to the apples, everything is mixed and the jars are filled with the vegetable mixture. At the same time, they need to be shaken slightly so that the vegetables in the jars are a little compacted. You should not specifically squeeze the vegetable mixture with a spoon or hands, otherwise the vegetables will lose their shape and there will be no room for the marinade.

Salt and sugar are added to boiled water (at the rate of 1.5 tablespoons with a slide per 1 liter) and 100 g of apple or ordinary vinegar. Pour hot marinade over jars of tomato salad to the very top and close them with lids.

Jellied tomatoes

By making preparations for the winter, you can get both canned vegetables and delicious jelly simultaneously. To do 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 diluted in small quantities cold water and let it swell. Tomatoes are cut into halves. Parsley, bay leaf, peeled garlic cloves, coriander, allspice and peppercorns are placed at the bottom of the jars. If desired, you can also put currant leaves, cherries, horseradish and dill sprigs with umbrellas here. It all depends on the aroma that you want to give to canned foods. Tomatoes are placed on top of the greens in a jar, placing them cut-side down.

The swollen gelatin is injected into hot water and let it boil. Add salt, sugar and vinegar there, stir and bring to a boil again. The resulting marinade with gelatin is filled with 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 home cooking tomatoes in jelly in her video will tell Inna.

Tomatoes in wine

Tomatoes acquire a completely unusual taste and color in wine filling. For this type of canning, not very large tomatoes of the "Cream" and "Black Prince" varieties are well suited.

To prepare a fragrant preparation, greens and spices are first placed on the bottom of the jar.

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

A jar of tomatoes, herbs and spices is poured with a mixture of wine and marinade, the jars with covered lids are kept in a saucepan with water at a temperature of + 90 ° C for 10-15 minutes (not boiling), and then they are corked with lids. In winter, when the tomatoes are eaten, the remaining wine filling can be used to stew meat or make a fragrant spicy sauce.

tomato sauce

This recipe, for sure, will appeal to everyone who likes the taste of tomatoes after cooking. To prepare the gravy, you will need 3 kg of ripe tomatoes, 1 kg of onions, 0.2 l 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. Vegetable oil is poured into the pan and the onions are stewed on it for about half an hour. Then tomatoes, sugar, salt and red pepper are added to the onion. Everything is thoroughly mixed and brought to a boil. If desired, you can interrupt with a blender. On low heat, the gravy is boiled for another 15 minutes, not forgetting 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. Hot gravy is laid out in 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 versatile. Such a sour additive will favorably shade the taste of meat and poultry. In addition, it is great for fish dishes, cereals, pasta and potatoes.

The Secrets of Canning Tomatoes

• For homemade preparations for the winter, it is best to use not overripe tomatoes with dense pulp. The skin of such fruits will not burst during canning.
• Whole fruits before filling with marinade must be pierced from the side of the stem with a toothpick or a pointed wooden stick. It will also prevent the skin from cracking.
• If we decide to preserve several cans, then we always need to know how much marinade will have to be prepared. How to determine how much marinade is required per jar? To do this, in a jar with already laid spices and tomatoes, you need to pour water to the top, and then drain it and measure the resulting volume. We multiply it by the number of cans and get the required amount of marinade. For a liter jar filled with fruits, you need 0.25-0.3 liters of liquid.
• Tomatoes are delicate vegetables. To keep their shape, elastic texture and, if possible, useful 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 in a dry version - in a preheated oven. Then the contents will need to be poured with boiling water for 5-10 minutes, and then, draining it, with boiled marinade. Or, pour boiled marinade over vegetables in a jar twice. This will be enough for sterilization before closing the jars with lids.
• It is good to add a lot of greens to a tomato - parsley, dill, mint, celery, horseradish leaves, cherries or apples. Each seasoning gives the homemade preparation a specific flavor. Oak leaves, for example, darken the color of the canned product and add a spicy flavor to the tomatoes. There is an opinion that a lot of greens in canned food is bad, because jars can “explode” from this. In fact, spoilage of canned food does not come 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, and on the tomatoes themselves, and on peppers or bay leaf that have been added inside.
• If you put whole cloves of garlic in a jar of tomatoes, the brine inside remains transparent. If you add chopped garlic, the brine becomes cloudy and there is a high chance that the canned food will deteriorate 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 will not be long before the tomato season ends, and with it the summer. But homemade blanks made for the future, on a frosty winter day, will be a wonderful reminder of the dacha, vacation and summer warmth. You just need to try a little!