Many homeowners can can tomatoes every year to enjoy the summer harvest during the cold winter months.

From ripe tomatoes

Peeled with bell pepper

Ingredients:

  • 5 pieces each of cloves and peppercorns;
  • 3 kilograms of tomatoes;
  • bell pepper– 3-4 pieces;
  • 20 grams of sugar;
  • 10 grams of salt;
  • 1 teaspoon vinegar.

Filling: Wash and peel the tomatoes, place them in a saucepan with ½ cup of water at the bottom. Cook for 40-45 minutes after boiling. Stir everything with a blender, add sugar and salt, and then put on low heat for another 4 minutes.

Stuffing: Peel and cut the peppers, then score the tomatoes in a small cross shape. After pouring boiling water over the vegetables, remove the skins. Add the remaining ingredients to the jars and seal them.

In mustard

Ingredients:

  • clean water – 10 liters;
  • 5 kilograms of small tomatoes;
  • 100 grams of sugar;
  • 100 grams of salt;
  • 100 grams of dry mustard.

Wash the tomatoes and place them in jars without adding any spices. Mix mustard and all the ingredients in one bowl, pour that in cold water. Stir until a uniform consistency is formed. Pour the liquid into the jars, then cover them with plastic lids. Store the jars in a cool place.

With cherry branches and leaves

Ingredients:

  • 1.5 kilograms of tomatoes;
  • water – 200 milliliters;
  • 50 grams of vinegar;
  • 80 grams of sugar;
  • 3-5 cherry branches, large leaves;
  • dill umbrellas;
  • salt.

Use only ripe tomatoes for cooking. Wash them and pierce them with a fork (near the stems). Place twigs and leaves of cherries and dill umbrellas on the bottom, place the fruits tightly in jars. Fill everything with boiled water - now you can roll up the jars.

Sun-dried tomatoes

Ingredients:

  • 1 kilogram of tomatoes;
  • olive oil – 50 grams;
  • spices;
  • balsamic vinegar;
  • greens and garlic;
  • salt.

Wash the tomatoes and cut into large pieces. Place each piece cut side down on greased food paper. olive oil. Place the tomatoes in the oven for 2-3 hours with a minimum heat of 120 degrees. As a result, the tomatoes should become sun-dried, but not dry.

Disinfect the jars, finely chop the herbs and garlic. Place a layer of tomatoes, a layer of herbs and garlic in the jars. Tamp tightly to the very top, at the end pour 2-3 tablespoons of vinegar into a half-liter jar, keep the jars in boiling water for another 10 minutes to completely disinfect, and roll up.

With grapes

Ingredients:

  • tomatoes – 4-5 pieces;
  • grapes – 120-160 grams;
  • one leaf each of cherry, bay leaf and currant;
  • garlic;
  • horseradish leaves – 5 grams;
  • a little paprika;
  • 5 grams of black pepper (peas);
  • sugar;
  • dill;
  • salt;
  • A little hot pepper.

Place spices and herbs in a jar, with vegetables and grapes on top. Fill everything with boiled water. After 10-12 minutes, boil the water from the jars and add sugar and salt. Roll up the jars after pouring the filling into the jars.

From green whole fruits

Green tomatoes are distinguished by their taste and consistency. There are many recipes for canning them.

"Garlic" green tomatoes

Ingredients:

  • 10 medium tomatoes;
  • 1 head of garlic;
  • 1 horseradish stalk;
  • onion – 1 piece;
  • 20 grams of vinegar;
  • parsley – 1 bunch;
  • salt;
  • sugar;
  • Bay leaf;
  • 10 grams of peppercorns and hot pepper.

Cut the tomatoes and stuff them with garlic and parsley. Place the spices and garlic at the bottom of the jar, and then the tomatoes, after cutting them and putting some garlic and parsley there. Pour boiling water over everything (cook for 20 minutes). After this, replace the water from the jars with fresh water, and mix the marinade from the jar with salt and sugar and cook for 5 minutes. Pour the liquid out of the jars and pour the marinade into it, then seal the jars.

Pickled

Ingredients:

  • 1 cup of sugar;
  • tomatoes (600-800 grams);
  • ½ cup salt;
  • water;
  • red hot pepper;
  • vinegar - 1000 milliliters;
  • bay leaf;
  • 10 grams each of red and black pepper.

Chop the green tomatoes, hot peppers and onions, place them in a bowl and pour the marinade over them. After 8 hours, the marinade should be poured into a saucepan, and the vegetables should be placed in jars. After boiling the marinade, pour it back into the jars and roll them up.

Tomatoes in Polish

Ingredients:

  • 10-12 green tomatoes;
  • salt – 50 grams;
  • water – 0.6-1 liters;
  • onion – 100 grams;
  • 1 glass of vinegar;
  • bay leaf;
  • sugar – 40 grams.

After cutting the tomatoes into slices, place them in a ceramic bowl, add salt and place chopped onions on top. After 24 hours, drain the marinade and boil it. Place the vegetables in jars and fill them with marinade, and then roll them up. Don't forget about pasteurization (this needs to be done at 85 degrees).

Marinated in Georgian style

Ingredients:

  • green tomatoes – 8-10 pieces;
  • garlic – 8 cloves;
  • a little hot pepper;
  • peeled walnuts– 1 glass;
  • 200 milliliters of vinegar;
  • tarragon and basil - 5 grams each;
  • mint and coriander - 10 grams each.

After soaking the tomatoes in boiling water for 20 minutes, cut them into 4 parts. Chop the garlic and nuts, squeeze the juice out of the garlic, add spices to the pulp and stir. Place the chopped tomatoes in jars, adding them periodically spicy mixture. Add boiling water and vinegar to the jars and seal them. After a couple of days, the tomatoes will turn yellow, and you will be able to cook something delicious from yellow tomatoes.

Spicy

Ingredients:

  • 5 liters of water;
  • 4 kilograms of tomatoes;
  • sugar and salt - 15 grams each;
  • vinegar and vodka – 10 grams each;
  • cloves - 5 pieces;
  • black and red pepper – 5 grams each;
  • garlic;
  • greenery;
  • a little bay leaf.

Prepare the marinade and pour it over the washed tomatoes, herbs, spices and garlic. Sterilize for about 20 minutes and you can roll up the jars. Room temperature is good for storage.

Caviar and salads

You can also make good salads and caviar from ripe tomatoes.

Caviar according to grandma's recipe

Ingredients:

  • 2.5-3 kilograms of tomatoes;
  • 1 kilogram of onion;
  • 1.5-2 kilograms of carrots;
  • salt and sugar - 3 tablespoons each;
  • bay leaf;
  • 500 milliliters vegetable oil;
  • vinegar;
  • 1 teaspoon black pepper.

Grind the tomatoes in a blender, then finely chop the onion and grate the carrots. Mix these vegetables in one pan and add all the ingredients there. Cook for 2 hours over low heat, stirring constantly. After 120 minutes, pour the caviar into jars. The dish can be served the next day.

Tomato salad with onions

Ingredients:

  • tomatoes – 500 grams;
  • onion – 3 heads;
  • garlic – 3 cloves;
  • 1 bunch of greens;
  • 1 liter of water;
  • 10 grams of sugar and salt;
  • vinegar;
  • black pepper - to taste;
  • 1 tablespoon of vegetable oil.

Finely chop the tomatoes and onions. After adding the chopped herbs, place it all in canning jars. Add garlic and prepare marinade. Bring it to a boil and pour into jars. Add also vegetable oil.

Lecho classic

Ingredients:

  • tomatoes, carrots and bell peppers – 800-1000 grams each;
  • 300 grams of onion;
  • 100 grams of sugar;
  • 20 grams of salt;
  • 100 grams of vegetable oil;
  • vinegar.

Cut the carrots and peppers into strips, the onions into rings, and mince the tomatoes. Boil the oil in a saucepan, then add the carrots, after 5 minutes - the tomatoes, sugar and salt, and after another minute - the bell pepper. Then place the onion in the pan and cook over low heat. After 60 minutes, add vinegar and wait 10 minutes. The lecho is ready, now put it in jars.

Green tomato caviar

Ingredients:

  • tomatoes (green) – 10-12 pieces;
  • ripe tomatoes – 4-5 pieces;
  • sugar – 20 grams;
  • a little vegetable oil;
  • spices to taste.

Chop the ripe tomatoes and boil for 30 minutes, and bake the green ones at 180 degrees, wrapped in foil. Fry the chopped onion in a frying pan and place it in the boiled tomatoes along with chopped green ones. Add spices and herbs, stir and place on low heat. Bringing to a boil, pour the finished caviar into jars.

Caviar with apples

Ingredients:

  • tomatoes – 15-20 pieces;
  • apples – 0.5 kilograms;
  • vegetable oil – 200 milliliters;
  • garlic;
  • carrots and peppers.

Peel and pass all vegetables and fruits through a meat grinder. Add salt and put on fire. After boiling the mixture, pour in the oil and leave to cook for another 25 minutes. Add garlic and cook for another 10-12 minutes. Place the finished caviar into jars, sterilizing them in advance.

Tomato paste, adjika, ketchup

Tomatoes are the key ingredient for cooking various types ketchup, adjika, and tomato paste.

Tomato paste in a slow cooker

Ingredients:

  • 2 kilograms of tomatoes;
  • salt and sugar - 1 tablespoon each;
  • vinegar;
  • 20 grams of vegetable oil.

Peel the tomatoes and pass them through a meat grinder (you can use a regular grater). Add salt and sugar to the tomatoes, then stir the prepared mass. Spices are added to taste, then the mixture should be placed in a slow cooker. Turn on the “Extinguishing” mode for 60 minutes.

Spicy adjika “Ogonyok”

Ingredients:

  • 1 kilogram of tomatoes;
  • chili and garlic - 300 grams each;
  • salt;
  • 1 kilogram of bell pepper.

Peel the tomatoes, garlic, peppers and pass it all through a meat grinder. Salt the resulting mixture and cover it with a lid. After 3 days of fermentation, adjika can be poured into jars and preserved. As a result, you should have about 2.5 liters of finished adjika.

Adjika with apples

Ingredients:

  • 3 kilograms of tomatoes;
  • 1 kilogram of carrots;
  • 1 kilogram of sweet apples;
  • 6 cloves of garlic;
  • hot peppers;
  • ½ cup vinegar and vegetable oil;
  • salt – 40 grams.

All vegetables need to be washed, peeled and ground in a meat grinder, first cutting into several pieces. Place the resulting mixture in a deep metal bowl and let it cook. After boiling, wait another 40 minutes, stirring the adjika constantly. Add salt, sugar and chopped garlic with butter to a bowl. After stirring, cook the adjika for another 10-15 minutes.

Ketchup with cherry plum

Ingredients:

  • 2 kilograms of tomatoes;
  • 800 grams of sour cherry plum;
  • seasonings and spices - to taste;
  • 200 grams of sugar;
  • 5 heads of garlic;
  • 1 bunch of parsley.

Peel the cherry plum and tomatoes, cut them into several pieces and place in a vessel. Add water and cook the mixture over medium heat. Add garlic and herbs. After a few minutes, puree the mixture in a blender and grind through cheesecloth (or a sieve). Place the resulting puree on the fire and cook until the required consistency is obtained. Season with salt, add a little sugar and remove the ketchup from the heat when the sugar has completely dissolved.

Adjika "Thermonuclear"

Ingredients:

  • 10 ripe tomatoes;
  • 50 grams of salt;
  • 6 heads of garlic;
  • 6 red pepper pods;
  • 0.5 kilograms of fresh paprika.

Wash, peel and cut the vegetables into large pieces. Pass everything through a meat grinder. Add salt and leave the mixture to steep (60-90 minutes). Stir the adjika and you can pour it into jars.

Vegetable juices

Tomato juices prepared with your own hands will be much healthier than store-bought ones.

Classic tomato juice

Ingredients:

  • 2 kilograms of tomatoes;
  • 50-150 grams of salt (depending on your taste preferences).

Get rid of the skins on the tomatoes; only the pulp itself should remain. If you don't have a juicer, use a meat grinder and cheesecloth to clean. Place the resulting juice on the fire, boil for 10-15 minutes, then add salt if desired. The consistency of tomato juice can be influenced by adding boiled water. Pour the prepared juice into jars.

From tomatoes and spinach

Ingredients:

  • 2 kilograms of tomatoes;
  • 1 bunch of parsley;
  • 50-150 grams of salt;
  • 200 grams of spinach.

Wash the vegetables and put them through a juicer separately, then mix the spinach and tomato juice in one container, adding finely chopped parsley. Bring the juice to a boil, dilute with boiled water to the required consistency, bring to a boil again, boil for 10 minutes and roll into jars.

Without salt

Ingredients:

  • 1 kilogram of tomatoes;
  • 200 grams of celery;
  • 20 grams of ginger.

Wash the ripe tomatoes and, after peeling them, cut them into pieces. Pass the tomatoes through a juicer and place the juice on low heat. It should simmer for 15 minutes, then add the ginger and chopped celery. After 5 minutes the drink is ready for preservation.

From pickled tomatoes

Ingredients:

  • 3 kilograms of tomatoes;
  • 30 grams of salt.

Wash and cut the tomatoes into large pieces, then leave them to ferment for three days. Boil the pickled tomatoes and pass them through a sieve. Boil the juice you received for 15-20 minutes and add salt. The drink is ready, now you need to roll it into cans or you can serve it immediately.

Grandma's recipe

Ingredients:

  • 1.5-2 kilograms of tomatoes;
  • 1 glass of water;
  • 10 grams of black ground pepper;
  • 3 cloves of garlic;
  • 20-30 grams of salt.

Cut the washed tomatoes into 2-3 parts and place in a saucepan, add water. Heat the tomatoes on the stove until softened, then pass the juice through cheesecloth or a sieve and return to the heat, bringing to a boil. You need to salt and pepper based on the volume of the finished product: for each liter of juice you need 25-30 grams of salt and 10 grams of pepper. At the end of cooking, add crushed garlic, salt and pepper. Pour the juice into jars and cover them with lids.

Dishes

Good ripe tomatoes are also suitable for preparing first courses. As a result, they turn out satisfying and healthy.

First for lunch

The following recipes will work:

Hungarian soup

Ingredients:

  • 2 liters of meat broth;
  • 50 grams of rice;
  • 700 grams of tomatoes;
  • onions and carrots - 2 pieces each;
  • 300 grams of sour cream;
  • celery;
  • boiled meat (beef or pork) – 300 grams;
  • parsley (root);
  • greens (for decoration);
  • salt and pepper to taste.

Grate the tomatoes by cutting them in half. Do this so that the skin remains in your hand. Simmer the tomatoes for 10-15 minutes until a soft mixture forms, then pass it through a sieve to remove the seeds. Cut the remaining vegetables into small pieces and place in the broth. Add sour cream to the soup, pepper and salt to taste. After 15 minutes, add chopped cooked meat and the dish is ready.

Pumpkin soup

Ingredients:

  • 250 grams of pumpkin;
  • 2 cloves of garlic;
  • 200 grams of canned tomatoes;
  • curry;
  • sugar and salt;
  • 200 grams of water;
  • 100 milliliters 15 percent cream;
  • 50 grams of feta cheese;
  • balsamic sauce;
  • pumpkin seeds – 30 grams.

Saute finely chopped garlic and onion in olive oil, then add curry. Chop the pumpkin and add it, simmer for 5 minutes. Add to all vegetables canned tomatoes After removing the skins from them, add 200 grams of boiled water. Add spices to taste, cook for 10 minutes until the pumpkin is soft. Knead pumpkin soup puree and add cream. Feta and seeds are used as decoration.

Cream soup with egg

Ingredients:

  • 500 grams of tomatoes;
  • 1 egg yolk;
  • 200 milliliters vegetable broth;
  • 1 egg;
  • 10 grams of parmesan;
  • 200 milliliters of milk;
  • butter;
  • spices to taste.

Peel and cut the tomatoes into pieces, place in a saucepan with broth and cook for 10 minutes. Use an immersion blender to puree the ingredients in the pan. Fry the butter, milk and flour in a frying pan until the consistency is golden brown. Add this to the pan and blend again with the blender. Put the soup back on the fire, add the beaten yolk and grated cheese. Before serving, garnish the soup with herbs.

With tomato juice

Ingredients:

  • 2 liters of juice;
  • 3 cloves of garlic;
  • 300 grams of smoked chicken;
  • 1 tablespoon vegetable oil;
  • seasonings and spices - to taste.

Peel the onion and garlic and cut them into small cubes, then fry them in a frying pan. Add chicken meat and fry for 5 minutes. Cook in a saucepan at the same time tomato juice, you can season it if you wish. Add the roasted meat to the juice and cook for another 10 minutes.

Light on broth

Ingredients:

  • 2 kilograms of tomatoes;
  • black pepper;
  • salt;
  • olive oil;
  • 1 liter of broth;
  • basil.

Cut the tomatoes into pieces and place them in the pan. Add garlic, onion and olive oil. Pepper and salt to taste. Place the dish on the stove and wait 30 minutes. After this, add a little broth to the pan, stir, and then add all the remaining broth. After bringing the soup to a boil, remove it and puree using a blender. Add pepper and basil if desired.

Second for dinner

Tomato adds originality and flavor to main courses. This is a unique combination of usefulness and taste.

Chicken with eggplant

Ingredients:

  • 300 grams of chicken breast;
  • 1 tomato;
  • 70 grams of hard cheese;
  • spice for chicken;
  • 1 clove of garlic;
  • 1 eggplant;
  • vegetable oil;
  • 20 grams of mayonnaise;
  • parsley.

Chop the tomato, eggplant, garlic and parsley. Fry the eggplant pieces for 3-4 minutes per side. Grease a large saute pan with oil and place half of the eggplant pieces in it. Place chicken meat, beaten with a kitchen hammer, on top. Top with the rest of the eggplant and tomatoes. Sprinkle everything with parsley and garlic. There should be grated cheese on top. The dish will take 30-35 minutes to prepare.

Shakshuka

Ingredients:

  • 100 grams of tomatoes;
  • 3 eggs;
  • 2 cloves of garlic;
  • 50 grams of tomato paste;
  • greenery;
  • salt and pepper - to taste;
  • spicy seasoning.

Finely chop the garlic and onion, then fry it in a frying pan. Add tomato paste and finely chopped tomato to the onion. Season with salt and pepper, add herbs and simmer for a few minutes. Add the eggs and cover the pan with a lid. Cook until the eggs are ready.

Chicken fillet with basil

Ingredients:

  • 600 grams of fillet;
  • 200 grams of tomatoes;
  • salt and pepper to taste;
  • fresh basil.

Cut chicken breasts lengthwise, add pepper, salt, basil and tomatoes cut into thin circles. Secure the breasts with toothpicks and place the dish in the pan. Fry until cooked (the color of the finished chicken should be dull).

Korean tomatoes

Ingredients:

  • 1 kilogram of tomatoes;
  • 200 grams of bell pepper;
  • 1 head of garlic;
  • hot pepper;
  • 50 milliliters of vinegar;
  • vegetable oil;
  • 30 grams of sugar;
  • 10 grams of salt;
  • dill.

Grind pepper and garlic in a blender. Wash the tomatoes and cut them into pieces. Add the blender mixture to them and place the dish in a frying pan over low heat. Add chopped onion, sugar, salt, vinegar and oil. Cook for 10 minutes. You can decorate the dish with parsley.

Frittata

Ingredients:

  • 200 grams of cherry tomatoes;
  • 4 eggs;
  • 200 grams of chicken sausage;
  • greens for decoration;
  • salt and pepper - to taste.

Chop the sausage and tomatoes and fry them in a frying pan. You need to add cherry tomatoes with the skin side up. Fry for 3-5 minutes, then add beaten and salted eggs to the pan. Garnish with parsley and place the pan in the preheated oven for 10 minutes.

From sun-dried tomatoes

These unique recipes will allow you to surprise your family and friends with incredible home-cooked dishes.

Sun-dried tomatoes (in the oven)

Ingredients:

  • 2 kilograms of tomatoes;
  • Provence herb;
  • 1 clove of garlic;
  • 20 grams of vegetable oil;
  • black pepper.

Cut the tomatoes into 4 pieces and remove the seeds. Place the tomatoes on parchment paper and place on a baking sheet. Season with salt and pepper to taste, add herbes de Provence. Add some vegetable oil. Place the baking sheet in a preheated oven (120 degrees) for 3 hours. These tomatoes can be used in other recipes.

Pasta with garlic

Ingredients:

  • 100 grams of sun-dried tomatoes;
  • 3 cups boiling water;
  • 2 cloves of garlic;
  • 20 grams of olive oil;
  • 400 grams of curly pasta;
  • basil;
  • pepper and salt - to taste;
  • 30 grams of parmesan;
  • oregano – 20 grams;
  • rosemary.

Place the tomatoes in a bowl and pour boiling water over them. After 5 minutes, remove a small portion of the tomatoes from the bowl and cut them into pieces. Grind the remaining part with a blender. Fry the onion and garlic in a frying pan, then add the tomato puree and bring the mixture to a boil. Add the spices and herbs, simmer for another 2 minutes, and then add the cooked pasta to the pan. Mix everything and garnish the dish with basil.

Lavash roll with salmon

Ingredients:

  • 1 Armenian lavash;
  • 50 grams of arugula;
  • 50 grams of sun-dried tomatoes;
  • 50 grams of hard cheese;
  • 50 grams of lightly salted salmon.

Place the arugula on the pita bread on the side you start wrapping first, then add the herbs and sun-dried tomatoes. Add some lightly salted salmon and grated cheese. Carefully wrap the pita bread and cut it into pieces.

Chicken burger

Ingredients:

  • 400 grams of minced chicken;
  • 100 grams of frozen spinach;
  • Salt and pepper – 5 grams each;
  • 20 grams of oatmeal;
  • lettuce leaves;
  • whole grain buns;
  • garlic;
  • 50 grams of mayonnaise;
  • 10 grams of lemon juice;
  • 20 grams of chopped sun-dried tomatoes.

Grind the garlic, grind it together with tomatoes, mayonnaise, salt and lemon juice until smooth. Mix spinach, flakes, minced meat, pepper and salt, form several cutlets of the same shape. Fry them in a frying pan. Cut the buns in half and start layering (lettuce on top and bottom, cutlet in the middle). Grease the buns with the prepared sauce.

Pita pizza

Ingredients:

  • 300 grams of sun-dried tomatoes;
  • 100 grams of bell pepper;
  • 2 round pitas;
  • 100 grams of mozzarella;
  • oregano;
  • basil leaves.

Place the tomatoes, peppers and oil in a blender cup. Grind this until smooth. Cut the pitas in half and place them on a baking sheet, after greasing them with oil. Top with oregano and pepper mozzarella. Place the pizza in the preheated oven for 5 minutes until the cheese is melted - this will guide you. Top with basil.

Quick snacks

Delight your guests with original tomato appetizers.

Stuffed with cottage cheese

Ingredients:

  • 1-1.5 kilograms of small tomatoes;
  • 1 clove of garlic;
  • 200 grams of cottage cheese;
  • 20 grams of mayonnaise;
  • parsley, dill and salt - to taste.

Remove the cores from the tomatoes and place the remaining baskets on paper towel for drying. Mash the cottage cheese with a spoon and mix it with garlic, chopped herbs and mayonnaise. Season with salt and pepper if desired. Stir the mixture and use a teaspoon to stuff the tomatoes.

"Cheese" tomatoes

Ingredients:

  • 0.5 kilograms of tomatoes;
  • 100 grams of hard cheese;
  • 20 grams of mayonnaise;
  • olives for decoration;
  • 1 clove of garlic.

Grate the cheese and garlic, mix the squeezed garlic with mayonnaise - this will be the sauce. Wash and peel the tomatoes, then cut them into thin pieces and place on a plate. Spread a small layer of prepared sauce on top, sprinkle with grated olives and garnish with olives.

Garlic

Ingredients:

  • 300 grams of tomatoes;
  • 2 cloves of garlic;
  • 50 grams of tomato juice;
  • vinegar and vegetable oil - 1 spoon each;
  • greenery;
  • a pinch of sugar;
  • pepper - to taste;
  • green salad.

Wash the onions and tomatoes, then cut them into thin rings. Place everything in a bowl and pour over the marinade made from juice, garlic and vegetable oil. Wait 30-40 minutes for the appetizer to brew, garnish it with green salad leaves and serve.

With bell pepper

Ingredients:

  • 1 kilogram of tomatoes;
  • 3-4 cloves of garlic;
  • 100 grams of bell pepper;
  • vinegar and vegetable oil - 50 milliliters each;
  • 50 grams of sugar;
  • red pepper and salt – 10 grams each;
  • dill;
  • parsley.

Peel the tomatoes and bell peppers and cut them into medium pieces. Chop the dill and parsley. The garlic needs to be cut into thin slices. All ingredients must be mixed together with vegetable oil, vinegar and spices. Store the snack in the refrigerator, covering the dish with plastic. It will be ready the next day.

Jewish tomatoes

Ingredients:

  • 500 grams of tomatoes;
  • 100 grams of hard cheese;
  • 3 cloves of garlic;
  • pepper, salt and mayonnaise - to taste.

Cut the tomatoes in half and scoop out the inner pulp. Pepper and salt the tomato slices, and grate the hard cheese onto the removed tomato pulp. Mix the inner pulp with the garlic and place it back into the tomato wedges. Before serving, garnish with a small amount of herbs.

Salads

The following recipes are popular:

Tomatoes "under a fur coat"

Ingredients:

  • 300 grams of tomatoes;
  • 200-250 grams of hard cheese;
  • 2 eggs;
  • 100 grams of mayonnaise;
  • 2 cloves of garlic;
  • pepper, salt and herbs - to taste.

Peel and cut the tomatoes into thin slices, place half on a plate. Pepper, salt and cover with pieces of boiled egg. Crush the garlic and grate the cheese - all this needs to be mixed with mayonnaise. Brush the tomatoes on a plate with this sauce, then place the remaining tomatoes, salt, pepper, egg and more sauce on top. Decorate with greens.

Plum salad

Ingredients:

  • 300 grams of tomatoes;
  • 150 grams of sour cream;
  • 150 grams of eggplant;
  • 30 grams of currant juice;
  • 200 grams of plums;
  • sugar and salt.

Cut the eggplants and fry a little. Chop the plums and tomatoes, then mix everything in a bowl. Mix juice, sugar, salt and sour cream for the sauce and place it over the tomatoes. Mix everything carefully. If desired, decorate the finished salad with herbs or pieces of plums.

Cheesy

Ingredients:

  • 250-300 grams of tomatoes;
  • 30 grams of onion;
  • 100 grams of mayonnaise;
  • 100 grams of processed cheese;
  • 50 grams of cucumbers;
  • pepper and salt.

Wash the tomatoes and cucumbers, cut them into small pieces. Add grated cheese, onions and mayonnaise to all this. Pepper, salt and stir the salad. Top with cheese and herbs.

Spanish salad

Ingredients:

  • 450 grams of tomatoes;
  • 200 grams of canned tuna;
  • 50 grams of salad;
  • some olives or black olives;
  • canned soybeans and corn – 100 grams each;
  • half a bell pepper;
  • olive oil and salt.

Divide the tuna carcass into small pieces, peel and cut the bell pepper. Tear the lettuce leaves into small pieces. Mix soy, tuna, olives and corn together, adding lettuce and pepper. Salt the salad and add olive oil. Peel the tomatoes from the pulp and season them with the prepared salad. Decorate the salad if desired, cover the cut tomatoes with the cut off tops.

With grapes

Ingredients:

  • 600 grams of tomatoes;
  • lemon;
  • 100 grams of grapes;
  • 20 grams of vegetable oil;
  • a few drops citric acid;
  • salt, green onions and pepper - to taste.

Peel and cut the tomatoes into small pieces and place them in a salad bowl. Add citric acid, salt, onion and grapes. Drizzle oil on top of everything. Garnish with lemon wedges.

Dishes in the oven

Using the oven in cooking allows you to create incredibly tasty masterpieces from tomatoes.

Provençal tomatoes

Ingredients:

  • 400 grams of tomatoes;
  • 1 clove of garlic;
  • 30 grams of olive oil;
  • 50 grams of breadcrumbs;
  • 1 bunch of parsley;
  • salt and pepper - to taste.

Chop the parsley, breadcrumbs and garlic. Add olive oil, salt and pepper. Cut the tomatoes in half and place the prepared filling on the cuts. Place the tomatoes on a baking sheet and pour a little oil on top. Place in preheated oven for 20 minutes. The formation of a golden crust will be your signal that the dish is ready.

Stuffed with cheese

Ingredients:

  • 1-1.5 kilograms of tomatoes;
  • 1 cucumber;
  • 250 grams of ham;
  • 150 grams of hard cheese;
  • 20 grams of sour cream;
  • dill, salt and dill - to taste;
  • 10 grams of vegetable oil.

Remove the pulp from the tomatoes. Chop the cucumbers, ham, onion and dill. Mix everything in one vessel, adding grated cheese. Fill the tomatoes with this paste and add a little more cheese on top. Place the tomatoes on a greased baking sheet and place in the preheated oven for 15 minutes.

Chanakhi

Ingredients:

  • 250 grams of meat;
  • 200 grams of potatoes;
  • 300 grams of canned peas;
  • 1 carrot, onion and tomato;
  • 20 grams of tomato paste;
  • 2 cloves of garlic;
  • salt and spices - to taste;
  • 100 ml water.

Place chopped onions and carrots in the bottom of the pots, then garlic. Place the meat coated with tomato paste on top of the garlic, then the chopped tomatoes. Pepper and salt. Then add diced potatoes and peas. Bake in the oven for 40 minutes at 180 degrees.

With minced meat

Ingredients:

  • 700-800 grams of large tomatoes;
  • 600 grams of ground beef;
  • garlic;
  • 1 bunch of parsley;
  • pepper and salt.

Remove the pulp from the tomatoes and place them on a paper towel to dry. Pass the pulp through a meat grinder. Cut the onion and fry it in a frying pan, then fry the minced meat, adding tomato pulp, pepper and salt. Mix the prepared minced meat with onions, crushed garlic and herbs. Fill the tomatoes with minced meat and place in a preheated oven. Cook the dish for 45 minutes at 200 degrees.

Hearty potatoes

Ingredients:

  • 500 grams of potatoes;
  • 600 grams of small tomatoes;
  • 1 bunch of parsley;
  • salt and pepper - to taste;
  • vegetable oil – 20 grams.

Wash the potatoes and cut them into large pieces, then place them on a baking sheet. Add salt, vegetable oil and place in the oven for 15-20 minutes. Add chopped onions and tomatoes to the potatoes, stir and pepper. Place in the oven for another 10 minutes at 200 degrees. At the end, garnish the finished dish with parsley.

The end of summer and the beginning of autumn is the traditional time to prepare vegetables and fruits for the winter. We bring to your attention recipes for winter preparations in this article. Choose and prepare tomatoes for future use so that you can enjoy their taste in winter, and with health benefits, too!

TOMATO JUICE WITH PULP
Cooking method:

TOMATOES from the FROZER
Cooking method:

DRIED TOMATOES








SIGHTLY SALTED TOMATOES
Products:

For the marinade
Cooking method:



Advice









TOMATOES WITH GARLIC
Products:

For the marinade
Cooking method:

SLICED TOMATOES
Products:

For the marinade
Cooking method:

TOMATO HALVES
Products:

For the marinade
Cooking method:




Products:

For the marinade
Cooking method:



TOMATOES WITH A SPICY NOTE
Products:

For the brine
Cooking method:


Products:

For the marinade
Cooking method:



Products:

For the brine
Cooking method:



Advice


Products:

Cooking method:

TOMATOES WITH DRIED HERBS
Products:
For a 3-liter jar: tomatoes; onion; garlic.
For the marinade
Cooking method:


SWEET TOMATOES WITH BASIL
Products:

Cooking method:


Products:

For filling
Cooking method:


TOMATOES in TOMATO
Products:

For filling
Cooking method:



TOMATOES ARE AMAZING
Products:

For filling
Cooking method>:



Advice

TOMATOES IN OLIVE OIL
Products:

Cooking method:



Products:

Cooking method:


TOMATOES IN JACKET WITH HORSERADISH
Products:

For the marinade
Cooking method:


TOMATOES IN RED WINE
Products:

Cooking method:


3. Pour boiling marinade over the tomatoes and roll up.


Products:

For filling
Cooking method:




Products:

For filling
Cooking method:


TOMATO CAVIAR
Products:

Cooking method:


TOMATO JAM
Products:

Cooking method:



Products:

Cooking method:




Advice

Bon appetit!!!



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It's no secret that the easiest and most practical way to prepare vegetables and fruits is freezing. This also applies to tomatoes. You can prepare tomato juice with pulp, without any cooking or swirling. It is very comfortable. You can use this juice when cooking cabbage soup and borscht, vegetable soups, when stewing potatoes and other vegetables, when preparing sauces for main courses. By the way, you can freeze not only tomato juice, but also the tomatoes themselves.

TOMATO JUICE WITH PULP
Cooking method:
Wash the “non-marketable” tomatoes, cut them into pieces and pass them through a meat grinder. Then pour the juice into 200-300 ml bags. This amount is enough to cook cabbage soup or borscht, stew potatoes or make sauce. Next, carefully wrap the bag and place it in the freezer. It is advisable to defrost the juice before use.

TOMATOES from the FROZER
Cooking method:
The recipe is a little labor-intensive, since the tomatoes cut into slices cannot simply be put in a bag and put in the freezer - then you will end up with one large frozen lump of tomatoes and it will not be easy to separate it into pieces. Therefore, you first need to place the chopped tomatoes on cutting boards, put them in the freezer, and only after they “stick” and no longer stick to each other, put them in a bag and place them in the freezer for storage.

DRIED TOMATOES
Suitable for omelettes, salads, spaghetti. Suitable for fish and meat. With these tomatoes you can make both the first and second courses. Take large red tomatoes, cut them in half, place them on a baking tray lined with baking paper, cut side up, and season with salt. Dry the tomatoes in the oven at 80°C for 3 hours, then turn them over and “flatten” them slightly with a fork. Continue drying for a total of about 10 hours, turning the halves every 2 hours. Store dried tomatoes in the refrigerator.

In addition to the above-mentioned tomato preparations, there are others - no less tasty and original, the recipes of which are presented to your attention below.

The most important condition canning
tomatoes - this is their sorting. Do not do it
mix different tomatoes in one jar
varieties and degree of ripening. Necessarily
Before canning, sort and
separate the tomatoes into ripe and green ones
and brown, and also sort them by
sizes - small, large and medium.

SIGHTLY SALTED TOMATOES
Products:
For a 3-liter jar: 2.5 kg of tomatoes; 2-3 onions; 1 head of garlic; 2-3 slices of hot pepper; sprigs of green dill; 5-6 leaves each black currant and cherries; 1 bay leaf; mustard leaves, stems or seeds; 1 teaspoon black peppercorns.
For the marinade: for 1.5 liters of water - 1 tablespoon of sugar; 2 tablespoons salt.
Cooking method:
1. Wash the tomatoes thoroughly and prick them near the stalk. Cut the onion into rings, garlic into slices.
2. Place all the spices and spices on the bottom of a sterilized jar. Place tomatoes on top, mixed with onions and garlic.
3. Boil the marinade from water, sugar and salt. Pour over the prepared tomatoes and cover with a lid. In 2-3 days lightly salted tomatoes will be ready.
Advice: You can cook cucumbers in the same way, only they will be salted faster.

Best suited for canning
small and medium fruits that have
excellent taste and visual
qualities. Do not use for preservation
large tomatoes, it is better to make juice from them.
Choose medium ripe fruits
which will not crack in the future.
To prevent them from bursting, prick them in place
finding the stalk with a wooden needle.

TOMATOES WITH GARLIC
Products:
For a liter jar: small tomatoes; a handful of peeled garlic cloves.
For the marinade: for 1 liter of water - 2-3 tablespoons of sugar; 1/2 teaspoon citric acid; 1 tablespoon salt.
Cooking method:
1.Cut the tomatoes into quarters, place in a sterilized jar, sprinkle with garlic cloves.
2. For the marinade, boil water with sugar, salt and lemon. Strain, pour over the tomatoes and garlic, cover with a lid. Sterilize for 10 minutes, roll up.

SLICED TOMATOES
Products:
For a 3-liter jar: tomatoes; onion; garlic.
For the marinade: for 1.25 liters of water - 4 tablespoons of vegetable oil; 2 tablespoons sugar; 2 tablespoons vinegar; 2 tablespoons salt.
Cooking method:
1. Wash the tomatoes, cut into slices, and place in a prepared jar. Place sliced ​​onion and garlic slices on top.
2.For the marinade, boil water with vegetable oil, sugar, salt and vinegar. Pour boiling marinade over the tomatoes, sterilize for 20-25 minutes, and roll up.

TOMATO HALVES
Products:
For a 3-liter bottle: large oval-shaped tomatoes with dense pulp; carrot; Bell pepper; hot pepper; garlic; umbrellas and dill stems; horseradish leaves and root; black and allspice peas.
For the marinade: for one 3-liter jar - 2 tablespoons of 9% vinegar; 2 tablespoons sugar; 2 tablespoons salt.
Cooking method:
1.Wash vegetables and greens, clean and dry. Cut the tomatoes in half. Cut the carrots into thin slices, sweet peppers into slices, and bitter peppers into rings. Cut large cloves of garlic into slices, leave small ones whole. Cut the dill stems, leaves and horseradish root into pieces.
2. Place seasonings at the bottom of a sterile jar (amount of spices to taste). Place the tomato halves, layering with carrots, sweet and bitter peppers, and garlic.
3. Pour boiling water over the vegetables, cover the jar with a lid and let stand for 15-20 minutes. Repeat filling 2 more times.
4.After the third pour, add salt and sugar to the water, bring to a boil, add vinegar. Pour boiling brine over the tomatoes, roll them up and place them in a warm blanket upside down until they cool completely.

TOMATOES WITH GROUND BLACK PEPPER
Products:
For 3-4 liter jars: tomatoes; 3-4 onions; 3-4 cloves of garlic; dill and parsley; ground black pepper.
For the marinade: for 2 liters of water - 3 tablespoons of vegetable oil; 3 tablespoons of 9% vinegar; 7 tablespoons sugar; 2 tablespoons salt.
Cooking method:
1. Wash the tomatoes, cut them in half, sprinkle the cut side with ground black pepper.
2. At the bottom of each sterilized jar, place onion cut into rings, garlic cut into slices, and washed herbs. Place the tomatoes on top, cut side down.
3.For the marinade, boil water with oil, vinegar, sugar and salt.
4. Pour boiling marinade over the tomatoes and cover with lids. Sterilize liter jars for 15-20 minutes. Roll up, turn upside down, wrap until completely cool.

TOMATOES WITH A SPICY NOTE
Products:
For a liter jar: tomatoes; garlic; red hot ground pepper; 1 teaspoon vegetable oil.
For the brine: for 1 liter of water - 1/4 teaspoon of citric acid; 2 tablespoons salt.
Cooking method:
1. Cut medium-sized tomatoes in half, but not all the way. Sprinkle one half with garlic passed through a press, the other with hot pepper. We connect the halves, place them tightly in a jar, after pouring 1 teaspoon of vegetable oil into it.
2. Boil brine from water and salt. Pour brine over the tomatoes, add lemon, and roll up. Then wrap it well and leave until completely cooled.

TOMATOES WITH PEPPER AND CELERY
Products:
For a 3-liter jar: 1 kg of tomatoes (cream); 500 grams of sweet pepper; 1-2 heads of garlic; 1 bunch of celery greens.
For the marinade: for 2 liters of water - 8 tablespoons of sugar; 1/2 cup vinegar; 2 tablespoons salt.
Cooking method:
1. Wash the tomatoes, prick them with a fork, cut out the stalk, and place a clove of garlic in the cutout area. Remove seeds from sweet peppers and cut into strips. Chop the celery greens.
2. Place half of the celery on the bottom of a sterilized jar, then layer it in layers: tomatoes, bell peppers, tomatoes, peppers, herbs.
3. Boil the marinade from water, sugar and salt, cool it a little, pour over the tomatoes, leave for 10-15 minutes. Then drain the marinade, boil, add vinegar, pour over the tomatoes again, and roll up. Store in a cool place.

TOMATOES WITH CHERRY PEARL AND CELERY
Products:
For a 3-liter jar: tomatoes, 10-15 cherry plums, 2 celery stalks, 1/2 carrots, 1 sweet pepper, 1 onion, 2-3 slices of hot pepper.
For the brine: water; 6 tablespoons sugar; 1 tablespoon of salt (heaped).
Cooking method:
1.Cut celery stalks into slices, carrots into slices, sweet peppers and onions into quarters.
2. Place prepared vegetables, tomatoes, cherry plums, and hot pepper slices into a sterilized jar. Pour boiling water over and leave for 20 minutes.
3.Pour the water into a saucepan, add salt and sugar, and bring to a boil. Pour boiling marinade over the tomatoes and roll up. Wrap the jar in a blanket until it cools.
Advice: The brine turns out so tasty with a slight sourness that even children can drink it. Cherry plum can be replaced with grapes or small tkemali cream.

TOMATOES WITH GRAPES and PEPPER
Products:
For 1 kg of tomatoes: 1 bunch of grapes; 1 sweet pepper; 1 hot pepper; 3 cloves of garlic; 2 bay leaves; 5 black currant leaves; 4 cherry leaves; 1 horseradish leaf; 4 black peppercorns; parsley and dill; 1 tablespoon sugar; 1 tablespoon salt.
Cooking method:
1. Place the garlic and all the spices in a sterilized jar. Place tomatoes mixed with grapes, chopped sweet and bitter peppers on top. Pour boiling water over it and leave for 20 minutes.
2.Then drain the water, add sugar and salt, boil, pour over the tomatoes again and roll up.

TOMATOES WITH DRIED HERBS
Products:
For a 3-liter jar: tomatoes; onion; garlic.
For the marinade: water; 1 tablespoon vegetable oil; 1 tablespoon of 9% vinegar; 4-5 black peppercorns; 2-3 bay leaves; 1 clove; 1/2 teaspoon of dried herb mixture (oregano, basil, cilantro); 1/4 teaspoon ground red hot pepper; 2 tablespoons sugar; 2 tablespoons salt.
Cooking method:
1.Cut tomatoes and onions into large slices, garlic into slices. Place in layers in a prepared jar, filling to the very top. Pour boiling water over the tomatoes and leave for 15-20 minutes.
2.Pour the water into a saucepan, add spices, herbs, sugar, salt, oil and vinegar. Boil for 10 minutes.
3. Pour boiling marinade over the tomatoes and roll up.

SWEET TOMATOES WITH BASIL
Products:
For a 3-liter jar: tomatoes; 2 sprigs purple basil; 1 teaspoon citric acid; 6.5 tablespoons of sugar; 1.5 tablespoons of salt.
Cooking method:
1. Place a sprig of basil at the bottom of a sterilized jar and fill it with washed tomatoes. Add sugar, salt, lemon, cover the tomatoes with a sprig of basil, and pour boiling water over them.
2. Place the filled jar in hot water for sterilization. Sterilize from the moment of boiling for 10-15 minutes. Roll up.

SIMPLE SALTED TOMATOES
Products:
For a 3-liter jar: tomatoes; parsley and dill; 4-5 peppercorns; 2 teaspoons mustard seeds; bay leaf and garlic if desired; 1 teaspoon citric acid.
For filling: 0.8 liters of water; 2-3 tablespoons of sugar (without a slide); 1 tablespoon of salt (heaped).
Cooking method:
1. Wash the tomatoes and pierce them on both sides.
2. Place dill, parsley, peppercorns, mustard seeds, bay leaf and garlic in a sterilized jar. Then add the tomatoes.
3. Boil brine from water, sugar and salt and pour over the tomatoes. Let it sit, then drain the filling. Boil again and pour over the tomatoes. Add citric acid, roll up and leave under the “fur coat” until it cools.

TOMATOES in TOMATO
Products:
For two 3-liter jars: tomatoes; 6-8 peppercorns; bay leaf and garlic if desired.
For filling: for 3 liters of tomato - 3 tablespoons of sugar; 3 tablespoons salt; 3 teaspoons of vinegar essence.
Cooking method:
1. Wash the tomatoes and put them in jars.
2. Boil water and pour boiling water over the prepared tomatoes. Cover the jars with lids. Leave for 15-20 minutes. Then drain the water. Add black peppercorns, bay leaf and garlic.
3. Prepare the filling. Add salt, sugar, vinegar to boiling tomatoes, boil for several minutes.
4.Pour the tomatoes over the tomatoes and roll up. Cover the jars with a blanket and leave overnight until completely cool.

TOMATOES ARE AMAZING
Products:
For a 3-liter jar: tomatoes; vinegar.
For filling: for 2.5 liters of tomato puree juice - 2 tablespoons of salt; 4 tablespoons sugar; 1/4 cup finely chopped garlic; 1/4 cup grated horseradish; 250 grams of sweet pepper.
Cooking method>:
1. Select tomatoes of medium ripeness, wash them, and put them in a jar.
2. Wash the overripe tomatoes and pass them through a meat grinder. Add salt and sugar to the resulting pureed juice, stir and put on fire. Bring to a boil and immediately add garlic, horseradish and minced sweet pepper.
3. Fill the jars with tomatoes with the hot vegetable mixture, pour in vinegar (for a 3-liter jar - 1 tablespoon of 9% vinegar), cover the jars with lids and set to sterilize for 20 minutes. Then immediately roll it up.
Advice: Tomatoes can be poured with boiling water twice, and a third time with hot tomato juice. Then roll up the jars and wrap them well until they cool completely.

TOMATOES IN OLIVE OIL
Products:
For 1.5 kg of tomatoes cream: refined olive oil; 3-4 cloves of garlic; 1 small bunch of oregano; 20 black peppercorns; a large pinch of dry basil; salt.
Cooking method:
1. In a mortar, grind the chopped garlic with oregano, peppercorns, basil and a pinch of salt.
2. Cut the tomatoes in half, remove the pulp and seeds. Place in a single layer, cut side up, in a deep baking tray. Sprinkle the mashed mixture on top, pour in olive oil so that the tomatoes are 2/3 immersed in the oil. Bake for about 3 hours in the oven at 190°C.
3.Then put the tomatoes in a jar, pour in the oil in which they simmered. Store in the refrigerator.

TOMATOES IN THEIR OWN JUICE with TABASCO SAUCE
Products:
For a liter jar: 1.5 kg of tomatoes (cream); 1 stalk of celery; 5 sprigs of dill and parsley; 3-4 drops of Tabasco sauce; 6 black peppercorns; 1 tablespoon sugar; 1 tablespoon salt.
Cooking method:
1. Place the tomatoes in boiling water, then place them in a colander and remove the skins. We put some of the tomatoes in a jar, cut the rest in half, remove the seeds, and finely chop the pulp.
2. Place the chopped tomato pulp in a saucepan and, stirring, bring to a boil. Add chopped celery, chopped herbs, Tabasco, sugar, salt and peppercorns. Cook over low heat for 10 minutes. We rub the hot mass through a sieve and bring to a boil again.
3. Pour the prepared sauce over the tomatoes (if there is not enough sauce, add boiling water to the jars), cover with a lid, and sterilize for 15 minutes. Then we roll it up, cool it, and store it in a cool place.

TOMATOES IN JACKET WITH HORSERADISH
Products:
For four 3-liter jars: tomatoes; 10 sweet peppers; 1-2 pods of hot pepper; 1 horseradish root; 2 heads of garlic.
For the marinade: for 5 liters of water - 400 grams of sugar; 400 grams of 9% vinegar; 200 grams of salt.
Cooking method:
1. Peel sweet and bitter peppers, horseradish and garlic, pass through a meat grinder.
2. Prepare the marinade. Boil water with sugar, salt and vinegar. Add the chopped vegetables, cook for 10 minutes.
3. While the marinade is boiling, place the washed tomatoes in sterilized jars and pour boiling water over them twice. Then drain the water, pour in the marinade, and roll up.

TOMATOES IN RED WINE
Products:
For a 3-liter jar: 2 kg of small dark red tomatoes; 1 bottle of dry red wine; 150-200 grams of honey; 1 tablespoon salt.
Cooking method:
1. We prick the tomatoes from the stem side and place them in a sterilized jar.
2. For the marinade, boil 1/2 liter of water, add salt, honey and wine.
3. Pour boiling marinade over the tomatoes and roll up.

TOMATOES WITH STUFFED PEPPERS
Products:
For a 3-liter jar: about 1.5 kg of tomatoes; 3 small sweet peppers; 10-15 cloves of garlic; 1 horseradish root; 1 small hot pepper; dill with umbrellas; several pieces of cloves and allspice.
For filling: about 1.5 liters of water; 2 tablespoons of salt with top; 4 tablespoons sugar; 1 teaspoon citric acid; 1 tablespoon of vodka or alcohol.
Cooking method:
1. Wash the sweet pepper, remove the center with the seeds and put 3-4 cloves of garlic inside.
2. At the bottom of the prepared jar we place horseradish root, shaved with a knife, seedless hot pepper, dill, cloves and allspice peas.
3. Wash the tomatoes, prick them with a fork at the stem, put them in a jar with spices, and place peppers stuffed with garlic between them (with the opening facing up). Place an umbrella of dill on top.
4. Fill the jar 3 times: the first 2 times - with boiling water, holding for 5-7 minutes. Then add salt, sugar, citric acid to the drained water, bring everything to a boil, pour in the tomatoes, pour a spoonful of vodka (alcohol) under the lid. We roll up the jars, turn them over, cover them with a blanket and leave them overnight.

HIGH CLASS GREEN TOMATOES
Products:
For a 3-liter jar: green tomatoes; 1 teaspoon of vinegar essence; 3 tablespoons sugar; 2 tablespoons salt.
For filling: horseradish; parsley and dill; garlic.
Cooking method:
1. For the filling, peel the horseradish and mince it, chop the garlic, finely chop the greens. Connect everything.
2. Cut the tomatoes halfway. Place the filling into the cut.
3.Pour sugar and salt into the bottom of the jars and place the tomatoes. Pour boiling water, cover with lids and sterilize for 30 minutes. Before rolling up the jars, pour in the vinegar essence. Insulate until completely cool.

TOMATO CAVIAR
Products:
For 3 kg of tomatoes: 1 kg of sweet pepper; 1-1.5 kg of carrots; 3 heads of garlic; 1 pod of hot pepper; 1 glass of vegetable oil; 1 cup of sugar; 1 tablespoon vinegar; 4 tablespoons salt.
Cooking method:
1. Tomatoes, seeded sweet peppers and carrots are separately passed through a meat grinder.
2.Pour the tomato mass into a saucepan and cook for 40-50 minutes. Add vegetable oil, sugar, salt, vinegar, pressed garlic and chopped hot pepper. Cook for another 10 minutes. Then add bell peppers and carrots and cook for about 30 minutes.
3. Pack hot caviar into sterilized jars and roll up.

TOMATO JAM
Products:
For 3 kg of tomatoes: 300 grams of celery (roots and leaves); 300 grams of parsley (roots and leaves); 300 grams of leeks; 7 sweet peppers; 1 cup peeled garlic cloves; 1 pod of red hot pepper; 8 tablespoons of 9% vinegar (or 1 tablespoon of vinegar essence); 1 cup of sugar; 1 tablespoon ground black pepper; 1/2 cup salt.
Cooking method:
1. We clean the vegetables, wash them, and pass them through a meat grinder.
2.Add sugar, salt, ground black pepper and cook for 40 minutes.
3. Add vinegar and cook for another 10 minutes. Pack the jam into sterilized jars and roll up.

DRIED TOMATOES WITH SPICY HERBS
Products:
For 1.5 kg of tomatoes: 1 bunch each of parsley and basil; 3/4 cup vegetable oil; 1 clove of garlic; ground black pepper; 1-2 teaspoons salt.
Cooking method:
1. Wash the tomatoes and cut them in half. Finely chop the greens.
2. Cover a baking sheet with foil and grease generously with vegetable oil. Place the tomato halves cut side down on the foil. Sprinkle with salt, ground pepper and herbs, being careful not to scatter the herbs on the baking sheet, otherwise they will burn. Place the baking sheet in the oven. Dry the tomatoes for 2-3 hours at 100-150°C.
3.Then turn off the oven and leave the tomatoes in it overnight.
4. Place a cut clove of garlic at the bottom of a sterilized small jar. Then place the sun-dried tomatoes tightly, pour in refined vegetable oil, and close with a lid. Store in the refrigerator.
Advice: Tomatoes for this preparation should be taken small, with dense pulp. Once processed, they can be chewed like dried fruit or added to various firsts and second courses.

Bon appetit!!!

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Various sauces and gravies add some variety when serving ordinary dishes. But often, in order to save time, many housewives prefer to use ready-made mixtures, such as mayonnaise or ketchup, buying them in the store. But in the summer, especially when there is a bountiful harvest at the dacha, you can make delicious natural gravies from vegetables yourself. Prepare homemade ketchup from tomatoes! Any recipe is based on a long, gradual process of boiling the fruit to the desired thickness. The mixture is then mixed with various spices to give it a special, different taste and aroma.

How to make homemade tomato ketchup in the classic way?

  1. Medium 2 pcs. Peel the onions and chop finely.
  2. Wash fully ripe tomatoes (5-6 kg) and divide into approximately equal pieces. Place them together with the onions in a saucepan with a thick bottom and cook over moderate heat for 30-40 minutes.
  3. Rub the softened mass through an iron sieve.
  4. Then pour the tomato and onion juice back into the pan? a full glass of granulated sugar, 1 full tbsp. l. salt, a pinch of coriander, 2 tsp. any (black or red) pepper, 1 full tsp. mustard and place over low heat. Pour in almost at the end of cooking? glasses of 9% vinegar solution. During the cooking process, the volume should decrease by a third from the original, and the color should change to brownish-red.
  5. Pour the resulting homemade tomato ketchup into sterilized jars and seal with iron lids. The next day, you can put the jars away for storage in a cool place.

    6. Homemade tomato ketchup "Chinese"

    Boil 1.5 kg of ripe (or even overripe) tomatoes, stirring. Rub the mixture first through a colander, then through a sieve to remove seeds, peels and hard veins. Place 0.5 tsp in a linen bag. dry ground cloves, 2 crushed cloves of garlic and 3 tsp. cinnamon. Cook the juice along with seasonings over low heat, covering halfway with a lid. When the mixture thickens a little, add 1 incomplete tbsp. l. coarse table salt and 2 partial glasses of sugar. Remove the bag of spices in 5-10 minutes. until ready and pour in 1 half glass of 6% vinegar. This homemade tomato ketchup can be prepared for the winter or consumed immediately, stored in the refrigerator. When serving, mix the sauce with the prepared mustard.

    Is it possible to make thick homemade tomato ketchup in a quick way?

    To prevent the consistency of the sauce from being liquid, a variety of ingredients are added to the dish. At the beginning of cooking, chopped onions, garlic, bell or hot peppers, carrots, and apples are usually added. Then the boiled mixture is pureed and brought to readiness, seasoned with spices. At the end of cooking, you can add ketchup completely new taste and especially thick if mixed with nuts and pre-fried mushrooms. Before adding them to the tomato mixture, they must be crushed using a blender or meat grinder. Walnuts are also processed. The ketchup is ready after boiling for a few minutes. This dish is not prepared for winter preservation. It is used by storing it in the refrigerator.

    What can you do with overripe tomatoes for the winter?

    When I have a lot of big ones ripe tomato I use them:

    1.Ketchup. 3 kg. tomato, 0.5 kg apples, 0.25 onions. Chop everything and cook until the onion is soft. Grind in a blender and cook until desired thickness. Before the end of cooking, add 1.5 tbsp salt. spoons, 1.5 cups sugar, red and black pepper to taste, 50 g apple cider vinegar, remove from heat, pour into jars and roll up.

    2. Sauce. I grind the tomatoes in a meat grinder, add salt and cook until the desired thickness. I roll it into sterilized jars.

    1. Tomato juice. Wash the tomatoes, cut them into pieces and cook until soft. I rub the finished tomatoes through a sieve to remove seeds and peel. Add salt to taste, boil again and roll into sterilized jars.

      2. What can you do with tomatoes for the winter besides pickling?

      It’s just that a lot of them have grown and they are so big that they don’t fit in the jar.

      It's good that you have such a harvest! Tomatoes can be prepared in different ways: made into juice, puree, ketchup. You can make soup dressings for the winter (tomatoes, peppers, onions, carrots, parsley and celery roots, simmer everything, add spices and roll into jars. In winter it is very convenient to add to soup, goulash). Tomatoes can be frozen, cut into pieces (add in winter in soups). You can make a tomato-garlic filling, which can be used to pour zucchini, bell peppers or eggplants when canning. When cooked, the benefits of tomatoes, oddly enough, increase! Lycopene, which gives tomatoes their color, also “works” as an antioxidant, i.e. helps fight cancer. And with heat treatment, the amount of lycopene increases. So stock up on more tomatoes for future use. Get healthy!

      Green tomatoes are an excellent product for canning. When the harvest of green tomatoes is large, you can make a variety of preparations with them, and not just pickle them in jars.

      Yes, you can do it pickled green tomatoes, if fermented in barrels or jars.

      The option with marinating also deserves special mention. Korean green tomatoes. This is an alternative option for how to pickle green tomatoes for the winter in a separate way, very tasty with the addition of Korean herbs and spices, this preparation will be different from the usual pickling and will be very tasty, different from the usual one.

      I suggest processing tomatoes for the winter by grinding them through a meat grinder. You will get an excellent blank with which you can make green tomato caviar for the winter, and as an option, caviar from green tomatoes can be made with zucchini, cabbage, etc.

      Green tomatoes make the best salads. You can prepare many different salads, one will not be like the other. For example, a great option is green tomato salad with cabbage.

      You can also do green tomato adjika. Adjika You can make it spicy or piquant, regular spicy - according to your own taste.

      Alternatively, green tomatoes can be spun not in adjika, but in tomato or chili sauce, tomato paste, etc.

      In addition, you can prepare stuffed green tomatoes for the winter. There are a lot of recipes, for example, canning with herbs and garlic or with carrots and garlic, etc.

      In addition, I suggest looking at a selection of recipes on the Internet in a source with links.

      I also suggest delicious salad with green tomatoes.

      This salad also looks bright and appetizing, very beautiful.

      Recipe very simple. We take only one kilogram for every four kilograms of tomatoes, onions, carrots and bell peppers.

      First of all, let's prepare the vegetables: wash and peel. Then you need to cut: tomatoes - into rings or half rings, other vegetables into strips.

      We put everything in a container, add half a glass of salt, mix and leave so that the vegetables release juice. Later, the juice can be drained, or it is better to make the preparation with it.

      Add two cups of hot vegetable oil to the container with vegetables. Also add one glass of granulated sugar. Mix again. Transfer the entire mass into prepared clean jars. Further - home sterilization 15 - 20 minutes.

      www.bolshoyvopros.ru

      What can you prepare for the winter from overgrown, overripe cucumbers?

      Surely every gardener has found overgrown cucumbers in their beds big size with dense yellowish skin. Most housewives send such specimens to the trash bin - and completely in vain! “Giants” can become the basis for many original and tasty prepared dishes. So, if the cucumbers are overgrown, what can you prepare for the winter?

      Overgrown cucumbers are not very readily consumed fresh, mainly for taste reasons. Large vegetables with large seeds bear little resemblance to their young, crunchy “brethren.” The rough texture of overripe fruits is not suitable for fresh salads. But this does not mean that they should be thrown into the trash. What can be prepared from overripe cucumbers? Such vegetables are most suitable for canning, and due to their large size, they can be used to make very original snacks in terms of “appearance”.

      Large cucumber rolls

      This is an original snack that will be relevant on holidays and on weekdays, when you want something tasty and unusual.

  • 15-20 cloves of garlic;
  • 1 large bunch of greens (any kind you have on hand will do);
  • 2 tbsp. l. coarse salt;
  • 1 liter of water;
  • 100 ml of wine vinegar (can be replaced with apple or table vinegar, but in smaller quantities - 70 ml).

Appetizer of overgrown cucumbers for the winter

This is another answer to the question of what can be prepared from large cucumbers. This salad is perfect for fried meat and fish. It can also be served as a stand-alone snack – it’s delicious!

Ingredients:

  • 5 kg of cucumbers;
  • 1 tbsp. tomato paste;
  • 1/2 tbsp. garlic (chopped);
  • 1 tbsp. Sahara;
  • 150 ml vegetable oil;
  • 1 tsp. citric acid;
  • 3 tbsp. l. coarse salt.
  • Peel the cucumbers and get rid of the seeds. Cut them into small slices.
  • Pour the oil into a thick-walled vessel (you can use a cauldron). Heat it up and add vegetables, simmer them for 5 minutes.
  • Then pour in the tomato paste, add sugar and salt. Stirring occasionally, bring the mixture to a boil.
  • Reduce the heat to low and continue simmering for another 10-15 minutes.
  • After this time, add citric acid and garlic and, with constant stirring, keep on fire for another 5 minutes.
  • Distribute the hot mixture among the jars and close.

    • Caviar for the winter

    Anyone who thinks that it is impossible to cook something worthwhile from large cucumbers is mistaken. For example, such a juicy, satisfying and very aromatic snack is obtained only from overripe vegetables.

  • 5 cucumbers;
  • 1 medium onion;
  • 4 large tomatoes;
  • 3 carrots;
  • 2 sweet peppers;
  • 50 ml vegetable oil;
  • 10 g salt;
  • a little ground black pepper.
  • Remove the skins from the cucumbers and remove the seeds.
  • Cut off the stem of the pepper and also get rid of the seeds.
  • Grind the carrots on a coarse grater, and turn the tomatoes, peppers and cucumbers into small cubes. You can chop them in a food processor (cucumbers separately from other vegetables).
  • Heat the oil in a thick-walled bowl and add the cucumbers.
  • They will release a lot of juice. Wait until it has evaporated by half and add the remaining vegetables, spices and salt. Keep on low heat for 20-30 minutes, stirring occasionally.
  • Place the caviar hot in sterilized jars and roll up without hesitation.
  • When the cucumber caviar has cooled, you need to store it in the cold.

    • Spicy salad

  • 2 kg of “giant” cucumbers;
  • dill;
  • horseradish;
  • mustard;
  • allspice and peppercorns;
  • Bay leaf;
  • garlic.
  • For filling:
  • 1 tbsp. vinegar 10%;
  • 5 tbsp. water,
  • 6 tbsp. l. with a pile of sugar;
  • 1 flat tbsp. l. salt.
  • Peel the vegetables, cut into four or five parts, cut out the seed nests.
  • In each jar, add a spoonful of mustard, a clove of garlic, a piece of horseradish, peppers (as many as you see fit), add dill and bay leaves.
  • Boil the marinade and pour it into the jars.
  • Fill a large container with cucumbers warm water and pasteurize from the moment of boiling for 2-3 minutes. Place the jars with the twists down and leave to cool.



    • lucky-girl.ru

    What can you cook from overgrown cucumbers for the winter?

    In Russia, not a single feast is complete without pickles. And, most likely, you are already in full swing with jars of this popular vegetable. May I ask, if in your garden bed you find overgrown and yellowed cucumbers, what do you do with them? Are you throwing it away? But in vain!

    Because from them you can prepare real yummy food for the winter.

    “Stew” from overgrown cucumbers for the winter

  • cucumbers
  • Tomatoes
  • Bell pepper
  • Carrot
  • Greenery
  • Vegetable oil
  • Pepper

    • Peel large cucumbers, cut into 4 parts and cut out the middle with seeds. Next, cut the prepared slices into cubes, place in hot oil in a frying pan and fry until translucent. Process the remaining vegetables, cut into cubes or slices, and add to the cucumbers.

    Add spices to the vegetable mixture to taste and simmer until all vegetables are cooked. Place the mixture in a hot container, immediately roll up the lids and cover the “stew” with a fur coat.

    And you can eat not only how cold snack, when serving as a side dish, it can be reheated.

    Salad of overgrown cucumbers for the winter in jars

  • Cucumbers – 3 kg
  • Fresh dill - a large bunch
  • Onion - half a kilo
  • Vegetable oil – 250 ml
  • Salt - a quarter cup
  • Vinegar 6% - 250 ml
  • Sugar - half a glass

    • Cucumbers, peeled, cut into slices. Finely chop the dill. Cut the onion into rings.

    Arrange the prepared vegetables in jars in layers: cucumbers, dill, onions, cucumbers and so on.

    Make a cold pour from oil, salt, vinegar and sugar, that is, there is no need to boil the mixture. Pour the mixture over the salad and leave for 3 hours.

    Sterilization of jars: 1 liter – 10 minutes; 0.8 l – 8 minutes; 0.5 l – 5 minutes.

    “Pickles” from overgrown cucumbers


    Ingredients:

  • Large cucumbers – 1 kg
  • Sugar – 5 tbsp. spoons
  • Salt – 3 tbsp. spoons
  • Water – 1.5 cups
  • Vinegar 9% - half a glass
  • Black and allspice peas - to taste
  • Coriander – 1 teaspoon
  • Mustard seeds – 1 tbsp. spoon
  • Cinnamon - small piece

    • Peel accelerator cucumbers (if they are very rough), cut into four parts, and if desired, cut out the center with the seeds. Next, cut the prepared vegetables into small “columns”, lower them into boiling water for a minute, drain through a colander and place in jars.

    Prepare a marinade from water, spices and spices, pour in the overgrown pickles, pasteurize in a water bath for 20 minutes.

    Candied fruits from overgrown cucumbers

  • Overgrown cucumbers
  • Sugar – half a kilo
  • Water – 0.5 l
  • Ground ginger - to taste
  • Ground black pepper - to taste

    • Make syrup from sugar, spices and water. Peel the cucumbers, cut into pieces, remove the middle. Next, cut into pieces, dip in syrup and cook until the cucumbers are transparent over low heat. Foam will appear during cooking, which is probably inevitable. So, it needs to be removed.

    When the cucumber slices become transparent, transfer them to a sieve. After which, if the syrup has drained, place it on plates and dry it in the oven. Before storing, sprinkle the candied cucumbers with sugar.

    Dressing for first courses from overgrown cucumbers

  • Cucumbers – 1 kg
  • Carrots – 200 g
  • Garlic – large head
  • Citric acid – 5 g
  • Salt – 25 g
  • Fresh tarragon - optional


    • Preparation:

    Cut the cucumber pulp without peel and large seeds into cubes.


    Also chop the peeled carrot roots.

    Finely chop the garlic and chop the onion.


    Place the ingredients in a bowl, add lemon and salt.


    Mix and leave for an hour.


    Next, boil the mixture for 15 minutes and roll up.

    This dressing will be good in pickles and soups, and can be stored in the refrigerator.

    Cucumber caviar

  • Large cucumbers – 1 kg
  • Sweet pepper – 2 pods
  • Onion – 200 g
  • Tomatoes - half a kilo
  • Carrots – 300 g
  • Salt – 60 g

    • Peel the cucumber fruits, grate them coarsely and, if possible, select large seeds. Scald the tomatoes, remove the skin, and grind the fruit through a meat grinder. Bake the pepper in the oven, remove seeds and skin, cut into cubes. Grate the carrots and transfer to a frying pan with oil. Chop the onion into half rings, add to the carrots and fry together.

    Combine all the vegetables, add salt, mix and cook for 40 - 45 minutes. Place the caviar into jars, roll them up and wrap them in a warm thing.

    Jam from overgrown cucumbers with sea buckthorn

  • Peeled yolks – 1 kg
  • Sea buckthorn – half a kilo
  • Sugar – 1,100 kg
  • Ice water

    • Cut the cucumbers into 4 parts, remove seeds from the middle, cut into cubes and pour into a convenient bowl. Fill ice water for 10 minutes, after which drain the water and cover the cucumbers with sugar (from total weight take 100 g).

    Crush clean, dry sea buckthorn, mix with sugar, and bring to a boil over heat. Next, let the sweet mass cool, strain off the syrup, pour it over the cucumbers and put it on the fire.

    The heating of the stove should not be high, it is better to set it slightly below average. Cook the cucumber pieces until they become translucent. Next, pour liter jars into the floor and roll them up.

    If you are looking for how to salt young green vegetables, look at the page that contains quite good and sufficient interesting recipes pickled cucumbers.

    You can crunch with lightly salted cucumbers:

    Lecho with cucumbers

    Have you ever tried lecho with cucumbers? Be sure to try it! Everyone will love the taste of summer vegetables. Overgrown cucumbers would be appropriate here.

  • tomatoes – 1.5 kg;
  • salad pepper – 0.5 kg;
  • granulated sugar – 100 g;
  • garlic – 1 head;
  • vinegar 6% - 100 ml;
  • refined oil – 100 ml;
  • rock salt – 1.5 tbsp. l.

    • Pass the tomatoes and bell peppers through a meat grinder, after removing the seeds from the pepper. Pour into a saucepan.

    Add granulated sugar, salt, vegetable oil to the twisted vegetables, place the container on medium heat, bring to a boil, reduce the flame, cook for another 15 minutes.

    Cut the cucumbers into half rings, 1 cm thick, and place them in boiling tomato for 10 minutes.

    Chop the garlic using a garlic press, add after the cucumbers, simmer for 5 minutes, pour in vinegar and pour the resulting mixture into sterile jars, seal with sterile lids, wrap the rolls in a blanket, turning the jars over on the lid.

    Cucumbers in their own juice

    This interesting preserve is easy to prepare. The cucumbers and peppers are crispy and reminiscent of the taste of summer.

  • cucumbers – 4.5 kg;
  • granulated sugar - 1 tbsp.;
  • vinegar 6% - 1 tbsp.;
  • bell pepper – 0.5 kg;
  • vegetable oil – 1 tbsp.;
  • fresh greens (dill, parsley) - 1 bunch each;
  • onions – 0.5 kg;
  • salt – 1/3 tbsp.

    • Cut the cucumbers into rings, onions and peppers into thin half rings, and simply chop the greens with a knife.

    Mix all the vegetables in a deep bowl, add the rest of the ingredients, mix, leave the bowl of food for two hours to form juice.

    Place the salad in boiled jars, cover with lids, place in a thick-bottomed pan and sterilize the salad in the jars for about 20 minutes. Seal with lids, cover with a warm item and wait until it cools completely. It is not necessary to place jars on the neck.

    Spicy salad for the winter

    This simple salad with a spicy note in taste will delight your household in cold weather.

  • onion – 0.5 kg;
  • garlic – 2 heads;
  • cucumbers – 2.5 kg;
  • fresh tarragon - to taste;
  • rock salt – 50 g;
  • citric acid – 50 g.

    • Cut the cucumber pulp, peeled from seeds, and the onion into cubes.

    Chop the garlic and tarragon, add to the vegetables, sprinkle with citric acid and salt, mix everything and let the salad brew for an hour.

    Boil the resulting mixture for about 15 minutes, pour hot into jars and roll up. Store in a dark place.

    Korean cucumbers


    For lovers of spicy foods, I offer another snack option for cucumbers. Those who love Korean carrots will appreciate this recipe.

    • carrots – 1.5 kg;
    • coriander grain – 2 tsp;
    • ground red pepper – 1.5 tsp;
    • paprika – 2 tsp;
    • rock salt – 170 g;
    • refined oil – 260 ml;
    • vinegar 6% - 0.5 tbsp.;
    • drinking water – liter;
    • granulated sugar – 270 g.

      • Chop the cucumbers into long strips, peel the carrots and grate them as for Korean salad, pass the garlic through a press. Mix everything and place in sterile jars.

      In a separate pan, prepare the marinade, mix the bulk ingredients with the liquid ones (except vinegar). Boil the contents of the container, pour in the vinegar and pour the marinade into jars, cover with lids.

      Sterilize jars of Korean-style cucumbers in boiling water for about 15 minutes. Seal with lids. Cool the glass container with the salad under a warm item.

      P.S. The cellars are full of cucumbers. If this is your first time on the Yummy on Your Table website and you liked it, I think you should subscribe to updates so as not to miss other interesting recipes. After all, we still have to salt tomatoes, eggplants, zucchini and other vegetables.

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    These tomato preparations are for those zealous housewives who have grown a sumptuous harvest of tomatoes in their gardens and want to preserve them. There are a huge number of recipes for tomato preparations, these are natural tomatoes, ketchups and tomato paste, salted and marinated tomatoes, salads and assorted dishes and even jam from green tomatoes... As they say - choose to taste! We have prepared a selection of the most delicious and most unusual recipes. So, tomato preparations.

    Tomatoes in their own juice. To prepare these canned foods, small round or oval tomatoes with a diameter of 3-4 cm are suitable. Rinse the tomatoes, cut crosswise, blanch in boiling water for 1-2 minutes, then plunge into ice water. The skin is easily removed. Prepare tomato juice: steam overripe tomatoes over low heat, rub through a sieve. Add salt to the resulting juice at the rate of 50-60 g per 1 liter, put on fire and bring to a boil. Place the peeled tomatoes in sterilized jars, shaking them so that the tomatoes fit more tightly, pour boiling juice over them and place for sterilization. Sterilize half-liter jars for 5-8 minutes, liter jars for 10-12 minutes. Roll up.


    2.5 kg tomatoes,
    1 pod of hot pepper,
    1 PC. sweet pepper,
    10 black peppercorns,
    5 peas of allspice,
    1 root with parsley,
    1 carrot,
    2 liters of water,
    30 g salt,
    60 g sugar,
    4 tsp 80% vinegar.

    Preparation:
    Cut the tomatoes crosswise, blanch in boiling water for 1-2 minutes, put in ice water, remove the skin. Peel the sweet peppers and cut into wide strips. Wash the hot pepper pod, cut the carrots into slices, also cut the parsley root into slices, chop the greens coarsely. Place the tomatoes and vegetables in sterilized jars and pour boiling brine over them. Place the jars in a saucepan with warm water, bring to a boil, and sterilize for 20 minutes. Then add vinegar and roll up.

    Salted tomatoes according to an old recipe. Tomatoes for this recipe are prepared in a barrel, bucket or pan. Place black currant leaves on the bottom of the container, lay out firm, slightly unripe tomatoes, sprinkling them with black currant leaves. Prepare the brine: for 12 liters of water - 2 cups sugar, 1 cup salt, 15 bay leaves, 1 tsp. black peppercorns, 1 tsp. Boil allspice peas, let cool, add 100 g of dry mustard, stir and let sit. As soon as the brine becomes transparent, pour it over the tomatoes, place a clean cloth on top and press down. Place in the cold.

    Salted tomatoes in a bag. This is an original recipe for pickling tomatoes in a plastic bag. Wash medium-ripe tomatoes, prepare cherry, currant, celery and dill leaves. If you can find sugar beets- good, it delays oxidative processes. Place a layer of greens in the bag, then a layer of tomatoes, again a layer of greens, chopped sugar beets and again tomatoes, place a layer of greens on top. Tie the bag tightly and place it in a barrel or box. After two days, pour the mixture of tomatoes and herbs with brine. The brine is prepared as follows: take water in an amount equal to half the capacity of the bag, add salt, add dill, hot and allspice, bay leaf and boil everything (for 1.5 liters of water - 100 g of salt, spices and herbs to taste). Cool, strain and pour into a bag. Tie the bag tightly.

    Canned tomatoes with grapes

    Ingredients for a 3 liter jar:
    1 sweet pepper,
    1 pepper,
    3 cloves of garlic,
    2 bay leaves,
    5 currant leaves,
    4 cherry leaves,
    10 black peppercorns,
    1 horseradish leaf
    2 sprigs of dill,
    1 tbsp. salt,
    1 tbsp. Sahara,
    1 bunch of grapes,
    tomatoes.

    Preparation:
    Wash the tomatoes and chop them in several places. Place spices, tomatoes, grapes, salt, sugar in sterilized jars, pour boiling water over them and leave for 20 minutes. Then drain the water, bring to a boil, pour it back into the jars and roll up.

    Dessert tomatoes in apple juice. Chop medium-sized tomatoes in several places and blanch in boiling water for half a minute. Boil apple juice with salt and sugar (for 1 liter of juice - 30 g salt, 30 g sugar). Place the prepared tomatoes in sterilized 3-liter jars, add 8-10 lemongrass leaves, pour boiling water over them for 5 minutes. Then drain the filling, boil again, pour over the tomatoes. Repeat this procedure one more time. Roll up.

    Delicious tomatoes with red currant juice. Prick the tomatoes with a wooden toothpick in several places and blanch in boiling water for half a minute. Prepare the filling: for 1 liter of water - 300 ml of red currant juice, 50 g of honey, 50 g of salt, boil. Place the prepared tomatoes in sterilized jars, add 30 g each of lemon balm and tarragon leaves, pour boiling stock over them, drain after 5 minutes and boil again. Pour again, drain, boil, repeat the procedure one more time, roll up.

    Cherry flavored tomatoes

    Ingredients:
    2 kg tomatoes,
    5 cherry branches with leaves,
    1 liter of water,
    100 g sugar,
    50 g salt,
    3 g citric acid.

    Preparation:
    Wash the ripe tomatoes, prick them from the stem side and place them in a jar along with cherry branches, laying the branches vertically along the walls of the jar, pressing them with the tomatoes. Dissolve salt, sugar, citric acid in water, bring to a boil and pour over the tomatoes. Pasteurize for 10 minutes, roll up.

    Tomatoes in gelatin. For the brine you will need 4 liters of water, 100 g of salt, 500 g of sugar, spices (allspice, cinnamon, bay leaf, dill, cloves - to taste), 200 g of water and 11 tablespoons of gelatin. The indicated amount should be enough for four 3-liter jars. Dissolve gelatin in 200 g of water, let it swell for 2-4 hours. Cut large, dense tomatoes into 4-6 pieces. Cut the onion into rings (each jar will require 2-3 large onions). Prepare the brine: boil water, salt, sugar and spices for 5 minutes, add the swollen gelatin, stir. Place tomatoes and onions in jars, pour into jars. Sterilize 3-liter jars for 20-30 minutes. Before rolling, add 1 tsp to each jar. vinegar essence.

    Tomatoes with gooseberries. For each 3-liter jar you will need approximately 1 liter of filling: for 1 liter of water - 50 g of salt, 50 of sugar. Prick the tomatoes with a wooden toothpick and blanch for half a minute in boiling water. Sort the gooseberries, trim off the stems, and prick with a wooden toothpick. Place the prepared tomatoes in jars, sprinkle them with gooseberries, and pour boiling sauce over them. After 5 minutes, drain the filling, boil, pour again, repeat one more time, roll up.

    Tomatoes with garlic in apple juice. A 3-liter jar will require approximately 1 liter of filling: for 1 liter of apple juice - 50 g of salt, 50 g of sugar. Chop the tomatoes and blanch for half a minute in boiling water. Peel the garlic, but do not cut it! Place the tomatoes in jars, sprinkle with garlic, and pour boiling sauce over them. Roll up, turn over, cool.

    Tomatoes with onions in apple juice are prepared in the same way as in the previous recipe, with the only difference being that 1 liter of apple juice requires 30 g of salt and 30 g of sugar. Cut the onion into large rings, place them together with the tomatoes in jars, pour boiling sauce over them, and roll up.

    Green tomato caviar

    Ingredients for 1 kg of caviar:
    600 g green tomatoes,
    200 g carrots,
    100 g tomato sauce,
    50 g onion,
    25 g parsley root,
    15 g salt,
    10 g sugar.

    Preparation:
    Bake tomatoes, carrots, parsley root, onions in the oven (can be fried in vegetable oil), cool, mince, add salt, sugar, spices, tomato sauce, mix. Place in a saucepan, bring to a boil, and place in sterilized jars. Cover the jars with dry sterilized lids, sterilize for 1 hour, and roll up.

    Tomatoes with sunflower oil. Prepare the marinade: for 1 liter of water - 10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. salt, 2 tbsp. Sahara. Boil everything, add 3 tbsp. 9% vinegar. To the bottom liter cans put 2 bay leaves, 6 black peppercorns, and an onion cut into rings. Then tightly arrange the thick red tomatoes cut in half, placing them cut side down. Also put a few onion rings on top. Pour in the marinade, place in a saucepan with warm water and sterilize from the moment of boiling for 15 minutes, covering with a lid. Before sealing, pour enough vegetable oil into each jar so that it completely covers the marinade with a layer of 2-3 mm. Roll up.

    Ingredients for 1 liter jar:
    500 g green tomatoes,
    20 g garlic,
    10 g salt,
    50 g 6% vinegar,
    70 g celery greens,
    350 g of water.

    Preparation:
    Cut the caps off the green tomatoes, peel the garlic, and finely chop the greens. Insert 1-2 cloves of garlic into the seed nests of tomatoes, compact with herbs, and add salt. Place the prepared tomatoes in a wide bowl under pressure and leave in the cold for 4-5 days. Then drain the brine and boil. Place the tomatoes in jars, pour boiling brine, sterilize half-liter jars for 5-7 minutes, liter jars for 8-10 minutes. Roll up.

    Tomatoes "Vologda"

    Ingredients:
    3 kg tomatoes,
    1 kg of onion,
    1 kg sweet pepper,
    5 heads of garlic,
    5 peas of allspice.
    For the marinade:
    2 liters of water,
    3 tbsp. salt,
    6 tbsp. Sahara,
    1 tbsp. 70% vinegar,
    2 tbsp. vegetable oil.

    Preparation:
    Cut strong red tomatoes into 4 parts, onions and sweet peppers into rings, chop garlic. Sterilize the jars, layer tomatoes, peppers, onions, garlic, pour the hot marinade over the vegetables. Sterilize: half-liter - 10 minutes, liter - 15 minutes. Roll up and turn over until completely cool. The garlic will make the marinade cloudy, but that's okay.

    Tomato juice with pulp. Ripe and overripe tomatoes with bright colors are washed, peeled and boiled over low heat. Rub through a sieve (or grind with a blender), pour into a saucepan, boil for 30 minutes, pour into sterilized jars or bottles, sterilize for 30 minutes at 90ºC. Roll up. When using, you can add lemon juice.

    Tomato-apple sauce

    Ingredients:
    6 large tomatoes,
    2 cups chopped apples
    3 sweet peppers,
    2 cups raisins,
    1 cup chopped onion,
    3.5 cups sugar,
    ¼ cup salt
    3 glasses of wine or 9% vinegar,
    60 g dry mustard,
    2 tbsp. ground ginger.

    Preparation:
    Peel the tomatoes and cut into 4 parts. Remove seeds from sweet peppers. Chop apples and onions. Place all products in a saucepan, add raisins, sugar, salt, dry mustard, vinegar, ginger and cook over low heat for 2 hours. Cool, put into jars, seal with plastic lids. Keep refrigerated.

    Spicy tomato paste

    Ingredients:
    3 kg tomatoes,
    500 g onions,
    300-400 ml 9% vinegar,
    2-3 bay leaves,
    300-400 g sugar,
    5-6 black peppercorns,
    3-4 juniper berries,
    salt to taste.

    Preparation:
    Chop the ripe tomatoes and onions and steam them in an enamel pan under a lid over low heat, then rub through a sieve or colander. Heat the vinegar, add the spices, bring to a boil, cool and pour into the tomato mass. Boil the pasta over low heat by a third, season with sugar, salt and mustard, boil for a few more minutes, spread while hot, and roll up.

    Boiled green tomatoes (seasoning for meat)

    Ingredients:
    1 kg green tomatoes,
    500 g sugar,
    500 ml 5% vinegar,
    1 tbsp. salt,
    1 tbsp curry powder,
    6 cloves of garlic,
    1 tsp cumin,
    a little red hot pepper, ginger, raisins.

    Preparation:
    Grind all ingredients, mix and cook over medium heat for 1 hour. Place hot into jars and roll up.

    Green tomato jam. For 1 kg of tomatoes - 1.2 kg of sugar and 1 glass of water. Wash small fleshy tomatoes, remove stems and remove seeds. Prepare syrup, dip tomatoes in it and leave overnight. Then put on fire and cook for 1-1.5 hours. At the end of cooking, add 2 g of citric acid. Place into sterilized jars.

    Red tomato jam. For 1 kg of tomatoes - 1 kg of sugar, 1 glass of water. Prepare the syrup, put small red tomatoes in it (necessarily whole!), put on fire and cook for 30 minutes, leave overnight. The next day, boil the jam again, skim off the foam, add a little vanillin, and boil. Remove the foam again and leave overnight. The next morning, finish cooking the jam and pour into clean jars. If you cook overripe tomatoes this way, you will get jam.

    These are the different tomato preparations. Good luck to you!

    Larisa Shuftaykina