A tomato appetizer is quite popular in the summer, it is quite easy to prepare, and does not spoil too quickly in the open air, so it will go well with grilled meats and more.

For snacks, it is better to use only juicy and ripe tomatoes. Varieties of tomatoes like cherry tomatoes are perfect for outdoor recreation, in addition to excellent cooked snacks, they can simply be strung on skewers along with eggplant, ham and cooked on fire with the addition of various sauces that will make your culinary masterpiece even tastier and more aromatic.

A fairly well-known and everyday snack is tomatoes with cheese and garlic, because this is the most delicious of the best options. At the time of the creation of the USSR, this appetizer was available only in summer, in winter it was prepared only for New Year but not everyone could afford it. But then people came up with a way to keep the freshness of summer tomatoes until the winter, enjoying an amazing snack in the cold season. And now we can cook such an appetizer at any time and almost anywhere, but it will be tastiest only in summer, when we use exclusively fresh tomatoes.

To remove sourness from tomatoes, you need to add a little sugar or grated carrots, or salt to them. It is they who can quickly remove the sour and unpleasant taste from tomatoes.

How to cook a tomato appetizer - 15 varieties

A very simple appetizer, we will prepare it with you in a matter of minutes. It is very tasty and also has a great view. Suitable for the festive table, and in the daily menu.

Ingredients:

  • cheese (hard) - 100 gr.;
  • tomatoes - 4 pcs.;
  • cheese (processed) - 4 pcs.;
  • mayonnaise - 100 gr.;
  • egg - 1 pc.;
  • garlic - 2 teeth.

Cooking:

Boil the eggs for 10 minutes, peel them and three on a medium grater.

Mix the ingredients and add garlic and mayonnaise. Garlic should be finely chopped.

Mix everything well and let it brew.

At this time, wash the tomatoes, dry them and cut into thin rings.

We take one spoonful of the resulting, infused mixture and put it on each tomato ring. Decorate with herbs to your liking.

Enjoy your meal!

This appetizer is quite old and most likely you have already tried it, but for those who have not tried it, we advise you to include it in your menu. It is very tasty, and also looks great, so be sure to write down this recipe in your cookbook.

Ingredients:

  • tomatoes - 8 pcs.;
  • cheese - 100 gr.;
  • dill - 1 bunch;
  • eggs (chicken) - 2 pcs.;
  • eggs (quail) - 3 pcs.;
  • mayonnaise - 80 gr.;
  • garlic - 2 teeth.

Cooking:

We take out all the pulp from the tomatoes. The pulp can be used for soup or other various dishes.

Eggs, cheese, garlic should be grated on a fine grater, mixed with mayonnaise.

With this filling we fill the voids of the tomatoes.

We use dill for decoration.

Cleansing quail eggs, cut off their base and put them on top of the tomatoes, you get a kind of hat for tomatoes. You can do without it, but this way this appetizer will be very beautiful and even tastier.

On these mushrooms, spread the mayonnaise in dots, then decorate with greens.

Highly unusual snack, and its taste will amaze you in any way. After all, the taste is truly indescribable. This is a very tasty and easy to prepare appetizer. We advise you to cook it soon and enjoy its incredible taste.

Ingredients:

  • cheese (hard) - 80 gr.;
  • carrots - 2 pcs.;
  • tomatoes - 4 pcs.;
  • olives - 10 pcs.;
  • mushrooms - 100 gr.;
  • onion (green) - 30 gr.;
  • garlic - 1 tooth;
  • mayonnaise - 100 gr.

Cooking:

Carefully select the pulp from the tomatoes, use a spoon for this, and first cut off the tomato caps to facilitate the work.

Fry the mushrooms in a pan until fully cooked.

Mushrooms mixed with chopped green onion and mayonnaise. Fill the tomatoes with this mixture.

We clean and boil the carrots.

From carrots, cut out spouts and handles, then grate cheese and a little carrot on a fine grater.

Mix cheese with grated carrots and add garlic.

From the resulting mass we sculpt small heads for cubs.

We decorate the muzzle with olives.

To attach spouts and handles, use toothpicks.

A very familiar snack for every person, which is widely used in our country. It has a rather simple appearance, but its taste is really magical. We advise you to try this wonderful appetizer.

Ingredients:

  • cheese (processed) - 2 pcs.;
  • tomatoes - 3 pcs.;
  • garlic - 2 teeth;
  • pepper (ground) -3 gr.;
  • mayonnaise - 50 gr.;
  • parsley - 1 bunch;

Cooking:

Grated melted cheese.

We wash the greens, dry it and grind it into small pieces. Peel the garlic from the shell and squeeze it through the garlic press and mix the ingredients.

Add garlic, herbs and a couple of tablespoons of mayonnaise.

Grind the mixture ground pepper and mix it thoroughly.

Tomatoes must be washed, dried, and then cut into rings. Salt the tomatoes and put them on a saucer.

We settle the cheese filling with a small slide for each circle of tomato.

Decorate with greenery ready snack and serve it to the table.

Enjoy your meal!

Great appetizer of tomatoes, cheese and basil. It can be easily prepared at home. And it will not take you much time and money, because it is very simple and it consists of cheap ingredients.

Ingredients:

  • tomatoes - 5 pcs.;
  • cheese (Mozzarella) - 5 pcs.;
  • basil - 5 leaves;
  • vinegar (balsamic) - 5 drops;
  • oil (olive) - 5 drops;
  • toothpicks - 5 pcs.

Cooking:

Cut the tomatoes in half. Between the slices, lay a piece of cheese, and add one drop of vinegar. We fix the tomato with cheese on a toothpick and put it on a saucer.

Place a basil leaf on top and add a drop of oil.

As you can see, the recipe is very simple, but it looks great, so be sure to prepare this wonderful appetizer and serve it to your table in the near future.

Enjoy your meal!

This appetizer is very popular in summer. It is very easy and quick to prepare, so you will not have any difficulties in cooking. And all your friends and guests will like its taste. Be sure to write this adorable recipe in your cookbook.

Ingredients:

  • crab sticks- 250 gr.;
  • tomatoes - 4 pcs.;
  • cheese (mozzarella) - 150 gr.;
  • arugula - a handful;
  • olives - 40 gr.;
  • walnut - 2 pcs.;
  • garlic - 4 tbsp. l.;
  • parmesan (grated) - 4 tbsp. l.;
  • basil - 1 bunch;
  • garlic - 1 clove;
  • oil (olive) - 100 ml;
  • salt - 1 tsp

Cooking:

First you need to prepare the pesto sauce. To do this, we will fry the nuts until golden brown, about 5 minutes. We wash the basil and disassemble it into leaves. Cut the peeled garlic into slices.

In a blender, stir the garlic, nuts and basil, salt and grind into a homogeneous mass. Add in grated cheese.

We send the contents to a bowl, then add olive oil and mix.

Mozzarella and tomatoes must be cut into circles. Cut crab sticks into any shape convenient for you. A couple of things cut into strips.

For each tomato mug we lay out a cheese mug, put 3 pieces of crab sticks on top and repeat again, putting tomato and cheese mugs on top.

On top we put crab sticks, cut into strips.

We lay out the arugula on portioned plates, and put the finished pyramids on it.

We use olives to decorate the dish.

An appetizer can be served at the table along with pesto sauce.

A wonderful snack that will look great on a picnic as well as on your everyday table. To prepare this dish you need quite a bit of time, in return you will get a delicious snack that your family and friends will definitely like.

Ingredients:

  • cheese - 100 gr.;
  • tomatoes - 2 pcs.;
  • mayonnaise - 40 gr.;
  • garlic - 2 teeth.

Cooking:

Cut the tomatoes into circles.

Cheese grate on a fine grater.

We pass the garlic through a garlic press.

Add mayonnaise and mix thoroughly several times the resulting mixture.

We spread it in tomatoes, we use parsley for decoration.

This appetizer not only has a great taste that will be remembered by everyone who tries it, but also has a very bright and colorful look. This incredible look will embellish absolutely any table. Therefore, we advise you to prepare this recipe in the near future, in the same way to surprise your loved ones with this culinary masterpiece.

Ingredients:

  • tomatoes (cherry) - 30 pcs.;
  • crab sticks - 240 gr.;
  • cucumber (fresh) - 2 pcs.;
  • cheese - 200 gr.;
  • garlic - 3 teeth;
  • onion (green) - 1 bunch;
  • mayonnaise - 200 ml.

Cooking:

Cut the tomatoes into 4 equal slices and remove the pulp from them.

Crab sticks are cut into any shape.

We rub the cheese on a fine grater.

Mix sticks and cheese, add garlic and mayonnaise. Mix thoroughly.

Fill the empty tomatoes with the prepared mixture.

We use cucumbers for decoration.

Enjoy your meal!

You don't know how to surprise your guests, you don't know what to put on the table, what appetizer is perfect for your friends. Then we suggest you cook this great appetizer that will scatter through the hands of your friends in a matter of minutes. Be sure to cook this recipe, and in addition to thanks, you will also receive requests that you share this great recipe.

Ingredients:

  • tomatoes (red) - 250 gr.;
  • tomatoes (yellow) - 250 gr.;
  • chives - 1 bunch;
  • cilantro - 1 bunch;
  • capers - 4 tablespoons;
  • sauce (balsamic) - 50 gr.;
  • black pepper - 5 gr.;
  • oil (olive) - 100g;
  • salt - 1 pinch;

Cooking:

The chives must be cut very finely. Remove only the leaves from the cilantro. Let's break them into small pieces. Cut the capers into small pieces.

Cut the tomatoes in half and put them in a bowl. Add balsamic sauce and let it brew for about 5 minutes.

Capers and greens should be added to the tomatoes, then salt, season with olive oil and pepper.

Snack is ready, bon appetit!

A very tasty appetizer that will look great in summer. It is suitable for both a regular dinner and a festive table. To get the full taste, we use only small and fresh tomatoes. Tomatoes from the "Cream" variety are perfect for this recipe.

Ingredients:

  • tomatoes -7 pcs.;
  • cheese - 150 gr.;
  • eggs - 3 pcs.;
  • mayonnaise - 3 tbsp. l.;
  • garlic - 3 teeth;
  • salt - 2 pinches.

Cooking:

First of all, grate necessary ingredients such as cheese and eggs, rub them on a fine grater.

Mix them and add mayonnaise.

Three garlic on a fine grater and add it to a bowl with cheese and eggs, mix thoroughly and add salt.

Cut the tomatoes into rings 1 cm wide and arrange on a flat dish.

Spread 1 teaspoon of the cheese mixture over the tomatoes.

Snack is ready, bon appetit!

A very beautiful snack, from which your friends and loved ones will lick their fingers. This appetizer is very popular in the summer, during barbecues, as well as during outdoor activities.

Ingredients:

  • tomatoes (cherry) - 5 pcs.;
  • garlic - 2 teeth;
  • greens - 1 bunch;
  • salt - 1 pinch.

Cooking:

Cut the garlic into thin slices.

Slice the tomatoes and add garlic and salt to them.

At the bottom of the bowl lay out the greens, it can be anything you like and dill, and parsley, and cilantro. We spread the tomatoes on top, and salt again. Put the next layer of greens on top. With the next row of tomatoes, we also spread the greens on top. But the last layer should be a mixture of garlic and herbs.

We cover the bowl with a lid and let the appetizer brew in the fresh air for about 5 hours, you need to stir every hour.

After the time has elapsed, serve on the table or place in the refrigerator.

Enjoy your meal!

This lovely snack very easy to prepare, and also very tasty, especially if you present it to meat on the grill. It can be served with every second course, because it harmonizes perfectly with every product.

Ingredients:

  • onion (bulb) - 3 pcs.;
  • tomato - 4 pcs.;
  • lemon - 50 ml;
  • oil (olive) - 3 tbsp. l.;
  • garlic - 3 teeth;
  • basil - 1 bunch;
  • pepper (black, allspice) - 1 pinch;
  • honey - 2 tbsp. l.;
  • salt - 1 pinch.

Cooking:

Cut the tomatoes and onion into slices. Grind the garlic as you like.

Let's prepare the dressing, for this we need to mix olive oil, honey, basil, pepper, lemon juice and salt.

In a bowl, lay out alternately layers of tomatoes, the next layer of onions and garlic, and again tomatoes. We repeat this sequence several times.

Sprinkle our prepared dressing on top. At first it may seem to you that it is very small, but you do not need to add more dressings. Since the tomatoes will give juice, the consistency will be incredible. You only need to close the prepared dressing with a lid and let it brew for about 2 hours, but in general, the more the better, within reason, no more than 3 days.

Incredibly tasty appetizer, which is quite simple to prepare. She will easily surprise not only your friends, but even you. After all, her taste is simply indescribable, it is very tender and juicy. Be sure to prepare this wonderful recipe soon.

Ingredients:

  • pork - 150 gr.;
  • cheese - 50 gr.;
  • tomatoes - 6 pcs.;
  • onions - 2 pcs.;
  • garlic - 2 teeth.

Cooking:

We cut the pork into small cubes, fry them in vegetable oil in a pan.

At the same time, the onion must be finely chopped and sent to the meat, then pepper and salt, mix the contents of the pan thoroughly.

Carefully cut off the top of the tomatoes and scoop out the pulp with a spoon. We grind it and send it to the pan, stew the meat until the pulp has evaporated.

Preparing the oven for baking stuffed tomatoes.

Finely chop the garlic and add it to the pan for 2 minutes, then remove from the filling and from the heat. And we proceed to refueling the tomatoes with the same filling. We use a small spoon for this.

After we stuffed the tomatoes delicious stuffing, it is necessary to sprinkle grated cheese on top of them.

We send it to the oven for about 5-10 minutes.

Enjoy your meal!

This dish will decorate your festive table. It is very tasty and looks great. Be sure to write this recipe in your cookbook, this recipe deserves a place in the book of every housewife.

Ingredients:

  • tomatoes - 10 pcs.;
  • shrimp - 100 gr.;
  • cheese (processed) - 1 pc.;
  • greens - 1 bunch;
  • mayonnaise - 70 gr.

Cooking:

Cut off the top of each tomato and carefully scoop out the flesh with a small spoon.

Grate the cheese on a medium grater, chop the greens into small pieces, and cut the shrimps into two equal parts. Mix these ingredients and season with mayonnaise.

The resulting filling must be filled with tomatoes.

We serve to the table.

Enjoy your meal!

Pretty light, and most importantly, a beautiful appetizer that will look great on your ceremonial table. Prepare it for your next birthday or dinner, and you will surprise your loved ones with such a wonderful snack.

Ingredients:

  • Tomatoes - 4 pcs.;
  • cheese (hard) - 200 gr.;
  • eggs (chicken) - 2 pcs.;
  • mayonnaise - 4 tbsp. l.;
  • garlic - 3 teeth;
  • parsley - 1 bunch;
  • pepper (ground, black) - 1 pinch;
  • salt - 1 pinch.

Cooking:

Boil hard boiled eggs for 10-15 minutes. After we cool them and rub them on a fine grater.

Pass the garlic through a garlic press.

Mix mayonnaise and garlic in a separate bowl.

Grate the cheese on a medium grater.

Wash and dry tomatoes. Then cut them into rings.

Arrange half of the tomato rings on a serving platter. Lubricate them with garlic-mayonnaise mixture.

Pepper and salt, and sprinkle with grated eggs on top. Put cheese on top.

Repeat sequentially 1 more time.

We use greens to decorate the dish.

Enjoy your meal!

If you are looking for original recipes to diversify your daily diet, then garlic tomato appetizer at your service. Such a simple set of products allows you to prepare many options for dishes and sauces that can not only be offered for lunch or dinner, but also put on the festive table. Of course, to get a more complete picture of taste, you need to add other vegetables - peppers, carrots, onions, eggplant or zucchini, and you can not forget about parsley and dill.

Come in handy if you do not have time to cook a full dinner. For the same purpose, you can prepare winter seamings in advance, which will be stored in the cellar, and if necessary, you can always supplement dinner with a spicy sauce.

Depending on the amount of garlic, you can get a savory snack or simply add flavor to the sweet and sour taste of tomatoes.

Appetizer of tomatoes with cheese and garlic

- a delicious dish that can become part of the summer menu, and your guests will be delighted if you offer such a snack during a feast. This dish perfectly combines tender cream cheese and piquant aroma of garlic, and sweet and sour tomato complements the flavor palette.

We will cook stuffed tomatoes with a spicy filling: we need eight medium-sized tomatoes of an even shape, 200 grams of processed or hard cheese, five boiled eggs and mayonnaise for dressing the filling. Also, dill and parsley should be added to the filling, salt and pepper to taste.

Rinse the tomatoes and then pat dry with a towel. Cut off the top with a sharp knife and carefully remove the entire core with a spoon, while avoiding injuring the walls.


Hard cheese must be grated, but if you want to take processed cream cheese, then you can simply knead it with a fork.

Add chopped greens, grated hard-boiled eggs to the cheese. If you want, you can cut the eggs into small cubes. Mix all the ingredients in a bowl, season with mayonnaise and add salt and black pepper to taste.

At the end, stuff the prepared tomatoes with the stuffing and garnish with a sprig of parsley. Appetizer of tomatoes with cheese and garlic ready and it can be served to the table, as you can see, it is preparing quickly, so if guests unexpectedly came to you, then you can please them just like that delicious dish. Just be sure to warn that you added garlic, because many do not like the pungent smell that remains after it.

It turns out more tender tomato appetizer with cottage cheese and garlic: tomatoes can be stuffed with such a filling, or you can cut the tomatoes into circles, and put a slide of curd-garlic filling on top.


Horseradish appetizer with tomatoes and garlic

- this is spicy sauce, which can be prepared in jars and at any time to please yourself and your loved ones tasty addition to any side dish. This sauce resembles tomato adjika, but it tastes spicier due to the addition of horseradish.

For cooking, we need three kilos of ripe tomatoes, 300 grams of horseradish root and about 450 grams of garlic, six tablespoons of salt and four of sugar. Instead of vinegar, we will add a tablespoon of lemon juice.


Tomatoes should be sorted and washed thoroughly, dried with a towel, cut in half and cut out the stalk. Peel the garlic and wash the horseradish root. All ingredients must be passed through a meat grinder: for garlic and horseradish you will need a small grill, and for tomatoes - a large one. First of all, you need to process the horseradish, and then the garlic. When you process burning components, you need to put a plastic bag on the meat grinder, otherwise tears will come from the smell.

Add salt and granulated sugar to the mixture, pour lemon juice. Mix all the ingredients and leave for 20 minutes for the sauce to infuse.


While the sauce is infused, you can take up the jars, which must be washed and sterilized. Horseradish appetizer with tomatoes and garlic it will be perfectly stored all winter in a cold place under a nylon lid; you can also pour a spoonful of sunflower oil into each jar so that a mold film does not form on the surface.


Appetizer of zucchini with tomatoes and garlic

We all know how to prepare appetizer of zucchini with tomatoes and garlic, where it is necessary to cut the zucchini into circles, fry them until cooked on both sides, and then put them on a dish, brushing with garlic-mayonnaise sauce and putting a slice of tomato on each circle. It will take you only 10-15 minutes to prepare such a dish, which can complement a family lunch or dinner, and your loved ones will happily eat this fragrant savory snack.


We suggest you prepare a dish that will become both an appetizing hot side dish for meat and a wonderful cold snack, if you want to have a bite, and it's already far before dinner. For this recipe, we need two kilos of zucchini, half a kilogram of tomatoes, two heads of onions, a head of garlic and fat sour cream for serving. The main feature of this dish is a set of spices and spices that we will add, we will need a bunch of parsley, a bay leaf, a few peas of allspice and ground black, salt and a spoonful of tea sugar to taste. We will fry the ingredients on a mixture of vegetable and olive oil, which must be taken in a volume of 100 ml.

Be sure to take small young zucchini or zucchini so that their flesh is dense and the seeds are small, otherwise it is necessary to remove the inner porous part and large seeds. Cut the vegetable into large cubes, somewhere around 4 cm.

Peel the onion and cut it into thin half rings. Tomatoes must be taken with dense pulp and cut into cubes of one and a half centimeters.


In a saucepan, heat the vegetable oil, put the onion and fry until tender. Then add slices of zucchini, and add the tomatoes after the zucchini starts to juice. Gently mix the ingredients with a wooden spatula. At the first stage, vegetables must be stewed over high heat, for about four minutes, then reduce it and add spices: sugar, allspice and black pepper, bay leaf. By the way, peppercorns and lavrushka can be pre-wrapped in a gauze bag. Stew vegetables for three minutes, and then add salt and mix gently again to stew ingredients did not turn into a shapeless vegetable porridge. The same principle is used to prepare acuska from tomato with pepper and garlic, only pepper must be chosen fleshy.

While the vegetables are cooking, finely chop the parsley and chop the garlic, add the ingredients to the saucepan. As soon as the mixture boils again, the fire can be turned off, and the dish is served with fat sour cream.

You can cook in the oven in the form of a casserole with a delicious cheese crust.


Eggplant appetizer with tomatoes and garlic

There is nothing better than spicy garlic tomato appetizer topped with eggplant. It can be cooked in the same way as the “turrets” with zucchini, however, this vegetable has a number of features that an inexperienced cook needs to know about.

Firstly, before you cook the eggplants, they must be cut into slices and sprinkled with salt. After 15 minutes, the vegetable will lose its characteristic bitterness and the main cooking process can begin.

The easiest option is to cook rolls, so spicy eggplant appetizer with tomatoes and garlic will be an addition not only to the daily menu, but also suitable for the festive table.

Eggplants can be cut into circles, but for rolls they must be cut lengthwise into thin slices. It is advisable to pre-soak them in salted water, so not only will all the bitterness come out, but the porous structure of the vegetable will fill with liquid, after which it will absorb less oil during frying.

When you fry each slice in vegetable oil on both sides until cooked, they must be laid out on a dish lined with parchment paper, which will absorb excess oil.

Separately, you need to prepare the sauce: mix mayonnaise with liquid sour cream, add chopped dill and garlic, first pass it through a garlic press. Thoroughly mix the sauce and grease each slice with it. Put a piece of tomato in the middle and roll the slice into a roll. Serving to the table, you can decorate the dish with sprigs of dill or parsley.


Appetizer of green tomatoes with garlic

Nothing tastes better winter salad, how appetizer of green tomatoes with garlic with parsley. It is this combination of ingredients that allows you to achieve the perfect taste, which will combine the freshness of herbs, the piquancy of garlic and the dense pulp of still unripe tomatoes.

Appetizer of tomato with herbs and garlic prepared in a marinade, for which you need to take salt, granulated sugar, vegetable oil and table vinegar. Bring water to a boil and add all the marinade ingredients to it.

Green fruits should be thoroughly washed and cut into slices or circles. Rinse the parsley, pat dry with a towel and finely chop. Garlic can be passed through a garlic press, but it is better to cut into thin plates, so all the juice will be preserved in it. Mix all the ingredients, simmer, stirring, over low heat, adding the marinade, about 20 minutes, and then arrange in jars and roll up.


You can also add onion half rings, grated carrots and pieces of bell pepper to this appetizer. Vegetables, along with slices of green tomatoes, must be simmered on fire until tender, adding salt and sugar. When you put the salad in jars, you need to pour vinegar and a spoonful of vegetable oil into each. And if you like more savory salads, then you can also add red hot pepper, a slice of pepper in each jar will be enough.


Stuffed green fruits are another appetizing appetizer of tomatoes with garlic for the winter where you can not do without parsley and red pepper. They can be prepared in jars or marinated in enamel saucepan. Many recipes for vegetable salads for the winter can be found, and you will definitely find that option. winter preparations which will suit your taste.

In order to satisfy guests with delicious and spicy seasoning, it is not necessary to purchase expensive products. Sometimes the most unpretentious food set turns out to be unusually tasty and savory snack. This category includes horseradish with tomatoes and garlic. This dish is popularly called differently: gorloder, cobra, Siberian adjika, fucker. It came to us from Siberia and the Urals. It can be used with meat and fish dishes Also suitable are pasta and vegetables. Below are a few recipes that will diversify and decorate any holiday table.

Before you start making a horseradish tomato snack, you need to decide on the choice of products for it. Let's start with the fact that the recipe for making horseradish for the winter includes ingredients: tomatoes, garlic, horseradish root.

  1. Tomatoes. Experienced housewives do not recommend the use of too acidic tomato varieties. Buy tomatoes, preferably well-ripened and sweetish in taste (you can use the Cream variety for this purpose). In no case should they be greenish or too watery, otherwise the sauce will be too thin, sour and will not be stored for a long time. If the tomatoes are chosen correctly, then the seasoning has a sweet and sour taste and medium density.
  2. Horseradish. For this snack, the latest horseradish crop is suitable. Since horseradish cooked in autumn is stored longer, and well-ripened horseradish gives it a taste of “tearing” the throat. To enhance this effect, you can add a little chili pepper to the main recipe.
  3. Garlic must be ripe, with dense heads and intact cloves, not overstayed, dug out on time and well dried.
  • 1 kg tomato
  • 200 gr. horseradish root
  • 4 garlic cloves
  • 3 teaspoons salt (do not use iodized!)
  1. The process of preparing horseradish with tomatoes and garlic for the winter begins with the preparation of horseradish root. It needs to be shredded. This can be done in two ways: pass the root through a meat grinder or chop in a blender. We draw your attention to the fact that only a mechanical meat grinder should be used when processing horseradish, in no case do not use an electric one, as there is a high percentage of the probability of its breakdown. In order not to cry from its sharpness while grinding horseradish, you can put a plastic bag on the meat grinder, fixing it with an elastic band. In general, this procedure is best done outdoors or in a well-ventilated area.

In order to grind horseradish in a blender, cut it into small pieces and load it into a bowl. Grind at medium speed for 1-2 minutes. After that, the root acquires a fine and uniform structure.

With pies and dumplings, it's just delicious

  1. The next step in the preparation of horseradish is the processing of tomatoes. They can be twisted in a meat grinder along with the skin. If they have already lain down for some time, then it is advisable to get rid of the skin. fresh tomatoes peeling is not necessary, just wash with clean, cold water. To prevent the sauce from being too watery, the excess liquid from the tomato can be drained.
  2. Garlic is pressed with a press and salt is added to it. Mix the ingredients and let it brew in the refrigerator for half an hour. During this period of time, you can do the sterilization of cans. This sauce is a must-try. If it turned out to be very spicy, you can add a little more tomatoes to it.
  3. Arrange the finished seasoning in dry sterilized jars. To make the sauce subject to long-term storage, you can pour 1 tablespoon of vegetable oil under the lid. Some housewives cover the jars with simple nylon lids washed with soda. Seasoning should be stored in the refrigerator or cellar.

it classic recipe horseradish, which consists of tomato, garlic and horseradish. It was according to this recipe that the bulk of Siberians prepared horseradish with tomatoes, who knew how to cook it so that it could be stored all winter. In the cooking recipe, the main taste of the dish is given by tomatoes and horseradish, due to the thick consistency, the sauce will appeal to most guests.

Horseradish with tomatoes can be cooked on hastily. However, it should be noted that this horseradish recipe is not suitable for harvesting for the winter, so calculate the amount of food so that the excess does not sour.

  • 1 kg of tomatoes
  • 300 gr. fuck
  • 300 gr. garlic
  • salt, ground pepper
  • sour cream - to taste
  1. Before cooking horseradish snack, the skin should be removed from the tomato. Twist through a meat grinder, mix chopped horseradish with scrolled tomatoes and garlic.
  2. Salt, pepper and add sour cream. Mix everything well, put in the refrigerator and after an hour you can eat.

This recipe is suitable for those who, according to the doctor's prescription, are not recommended to eat too spicy dishes or those who wish to feed children with this snack during the cold season. The recipe for this dish came from Georgia, it is a little softer than the previous ones and easy to prepare, from it you will learn how else you can cook tomatoes with horseradish and garlic for the winter.

Before storage

  1. spicy and bell pepper washed under running water, cleaned of stalks and seeds. Peel and wash the horseradish root too.
  2. Tomatoes are doused with boiling water, peeled. The garlic is peeled and crushed with a press.
  3. Tomatoes, horseradish, garlic are passed through a meat grinder. The resulting tomato-garlic mass is brought to a boil and cooked over medium heat for 3-4 minutes.
  4. We lay out the hot seasoning in well-sterilized jars and roll it up, and after cooling we store it in the cellar.

A few tips for housewives on how to choose horseradish for cooking horseradish from tomatoes and horseradish for the winter:

  • wonderful adjika is obtained from the roots of horseradish of late harvest, closer to autumn. By this time, it ripens and acquires a vigorous and strong taste. A condiment prepared from such a root keeps well through the winter;
  • if the sauce is made from a root that has been stored for some time, then its shelf life should not exceed three weeks. Otherwise, it should not be used;
  • the classic horseradish recipe can be varied with other products, such as apples, gooseberries or sweet peppers. They reduce the “baking” of snacks and add piquancy. Adding greens will not only add flavor, but also improve the already rich taste.

By following these simple advice, from the simplest ingredients, such as horseradish, tomatoes and garlic, you will get a savory snack with a unique garlic flavor.

On the preparation of seasoning from horseradish with tomatoes, housewives have many questions, which we will try to answer.

  1. To add sugar to horseradish or not? If you are preparing a snack for the winter, then it is advisable not to do this, since sugar significantly reduces the shelf life of the finished product. It is better to choose ripe, sweetish tomatoes, they will give it a natural taste, without added sugar.
  2. How to cook a horseradish snack so that it does not sour. A properly prepared appetizer, in which all the proportions of the required ingredients are clearly observed, is remarkably stored throughout the winter. A prerequisite for storage is a refrigerator or cellar, since even properly cooked horseradish will ferment in the heat. If it is placed in well-sterilized jars, then it does not need auxiliary products such as aspirin, citric acid or vinegar. If she still turned sour, then there may be several reasons for this:
  • poor-quality sterilization of cans;
  • the proportions of the ingredients are not observed;
  • not enough garlic or salt;
  • the snack is stored in a warm place.

For long-term storage, small-volume containers, glass jars, from 250 to 500 ml are well suited. The lids can be polyethylene, washed with soda or twisted, but polyethylene should be placed so that air does not come into contact with the metal.

  1. How to make the shelf life longer. Many housewives use different methods to extend the shelf life of horseradish: some bring the seasoning to a boil, some add a glass of vegetable oil or table vinegar to it.

Horseradish is not only tasty, but also a healthy snack. During heat treatment, horseradish root and garlic lose their beneficial features. This dish should be stored raw, but if you are worried about its safety, then we offer you two ways that can increase the shelf life.

  • in a jar of horseradish, before closing the lid, add 1-2 tablespoons of vegetable oil. It will create a thin film on the surface that will prevent the formation of mold;
  • grease the lid with a thin layer of mustard. It will act in the same way as the oil, but will not change the taste of the seasoning.

source

Lovers to tickle their receptors hot seasoning are usually crazy about hot snacks from hell.

And although it literally “pulls the throat” when cleaning, cooking and eating it, it is still quite useful in the fight against germs, colds and gastrointestinal infections.

This plant is not inferior in its properties to ginger and is excellent at helping to cleanse the blood, remove mucus, reduce sugar, stimulate the kidneys and improve appetite by acting on the stomach and intestines. Surprisingly, it contains much more vitamin C than lemon!

However, it should be remembered that in the blanks it retains its most useful essential oils and active substances for only a couple of weeks, and then its sharpness and usefulness decreases.

Nevertheless, table horseradish is prepared for long-term winter storage with all sorts of additions in the form of "horseradish", "gorloder", adjika, and so on.

There are a great many recipes for this spicy snack, both with and without cooking, with sterilization and conventional storage. The essence of the entire cooking process comes down to grinding and mixing the ingredients, followed by their storage in closed jars or bottles in a cool place.

Combining the spiciness of the spicy root with tomatoes is an almost classic option for making gorloder. Why is it called that? Try to cook and you will immediately understand everything. For greater effect, garlic is also added to the composition and hot pepper.

Some housewives are afraid that without sterilization and cooking such finished product can quickly ferment or become moldy, so they strive to prevent air from reaching the workpiece and pour it from above sunflower oil to create a thin film that creates a "vacuum effect".

  • Ripe tomatoes - 2 kg.
  • Horseradish root, garlic cloves - 0.4 kg each.
  • Chili pepper (hot) - 2 pcs.
  • Sunflower oil - 10 tbsp. l.
  • Sugar - 6 tbsp. l.
  • Salt - 5 tbsp. l.
  • 9% vinegar - 4 tbsp. l.

1. Rinse ripe tomatoes well, dry and peel the stalks. Then carefully cut them into pieces that will be convenient to twist in a meat grinder.

Horseradish roots also need to be thoroughly cleaned, washed and cut into small oblong pieces. Garlic cloves must be freed from the husk.

2. Now you can safely install the meat grinder and start twisting the conveniently chopped pieces of tomatoes and roots.

It is advisable to use a manual chopping tool, as further twisting of the tough rhizomes may clog the cutting knife and the electric meat grinder may fail.

3. To avoid burning on the mucous membranes of the eyes and nose, it is best to set aside the dishes with twisted tomatoes for the time being, and put a plastic bag on the spout of the meat grinder and tie it tighter, into which twist the tough roots and fragrant garlic cloves.

Then carefully untie and pour the contents of the package into the tomato mass.

4. To add even more spiciness, cut only the stalks from the washed chili pods and twist them together with the seeds into a bowl with the previous ingredients.

Although, if you are afraid of great bitterness, then the seeds can be cleaned.

5. To achieve a fixation of the taste, it remains to pour salt with sugar and add vinegar. Mix everything well and pour into pre-sterilized jars.

6. Try to pour the "gorloder" in such a way that it is possible to pour a couple of tablespoons of sunflower oil on top to create a protective airtight film.

Read also: Inflammation of the appendages in women symptoms photo

7. It remains only to tighten the sterile caps and put spicy dish for storage in a cold place.

Such a sharp workpiece is usually perfectly stored in the refrigerator, or a cold basement.

The classic favorite of many consists of only four main ingredients: tomatoes, salt and garlic with horseradish. If you plan to store for a long time, then add another 1 tablet of acetylsalicylic acid per 1 liter of the finished mixture.

If you plan to eat everything pretty quickly, then you do not need to add tablets. Moreover, you can use slightly unripe tomatoes, but a prerequisite should be the content of at least a third of ripe tomatoes in order to preserve the taste and color of a classic snack.

  • Tomatoes - 5 kg.
  • Horseradish, garlic - 0.450 kg each.
  • Salt - 8 tbsp. l. (depending on its saltiness and taste).

1. Cut the washed tomatoes into quarters. If you use large varieties of tomatoes, then try to cut into pieces that can easily pass into the meat grinder.

2. If you like "gorloder" like a sauce, then it is best to get rid of the skin and seeds by grinding the vegetable to a puree state in a juicer.

Otherwise, you can do with a conventional meat grinder.

3. Garlic and roots must be peeled and peeled.

After cleaning, it is advisable to immediately start grinding, otherwise these components may begin to darken and the kitchen will quickly become saturated with their aroma.

4. Twist the peeled rhizomes.

This should be done as quickly as possible, otherwise its essential oils will begin to affect your mucous membranes and what is called “wash your eyes with tears and run out of your nose.”

5. Do the same with garlic.

6. Mix all the ingredients and add salt. It is advisable to immediately taste it, because its lack can provoke the fermentation process.

7. It remains only to place the finished spicy yummy in jars and put it in the refrigerator. It is advisable to eat it within 1-2 months.

delicious condiment ready for any hot dish and you can enjoy its taste as long as you want!

Another wonderful recipe"raw horseradish", only without garlic, which many do not like because of the smell that persists for several hours after eating.

For 1 kilogram of tomato, only a spoonful of salt and 100 grams of roots are required.

True, you need to store such a workpiece only in the refrigerator.

  • Tomatoes - 3 kg.
  • Horseradish - 0.3 kg.
  • Salt - 3 tbsp. l.

1. Washed tomatoes, depending on their size, chop into convenient halves or quarters and peel the stalks.

2. So that the sharp roots are not so caustic, cleaned faster and easier, they should be soaked for at least an hour in cold water. Then quickly peel off the skin and rinse.

3. Twist the tomatoes together with the rhizome, salt and mix until smooth.

4. It remains only to pour the finished mixture into dry, clean jars, cork with lids and send it to the refrigerator for storage.

It is advisable to eat such a seasoning within a month.

For those who are still worried about safety spicy seasoning for a long time, or does not have the ability to store it in the refrigerator, a recipe with a boiling process for an hour is ideal.

Such a blank can be safely stored in the cellar. It goes well with meat dishes and retains its sharpness and richness of aroma for a long time. In fact, it is a kind of adjika. But because of the high content of "burning" roots in it, it is still considered crap.

    • Tomatoes - 2.5 kg.
    • Bulgarian pepper - 0.5 kg
    • Hot pepper 0.3 kg
    • Horseradish - 0.25 kg
    • Garlic cloves - 0.15 kg.
    • 6% vinegar - 1 cup.
    • Sunflower oil - ½ cup.
    • Sugar sand - 4 tbsp. l.
    • Salt - 2 tbsp. l.

1. Grind well-peeled and washed roots in a meat grinder. It is best to twist them into a bag so that all the zeal for canning does not disappear due to a sharp pungent smell that makes you want to cry.

2. Do the same with peeled garlic cloves.

3. Release the washed hot pepper from the stalks and, together with the seeds, twist to the previous ingredients. If you are afraid of excessive sharpness, then the seeds can be removed.

4. Cut the washed and dried tomatoes into pieces and chop in the same way as the previous components of our workpiece.

5. Bulgarian pepper is better to choose red or orange, so that it does not lighten the color of the snack, and grind with a meat grinder.

In this case, it is better to get rid of both the stalk and the seed box. If you like seeds, then the box can not be removed.

6. Put all the chopped vegetables in one container and mix well with each other until a homogeneous consistency.

7. Pour in the oil and vinegar, add sugar and salt and bring to a boil over medium heat, stirring occasionally, and then boil for an hour.

During this time, the excess liquid will evaporate and the snack will become thicker.

8. While the vegetable is cooking fragrant mixture, it is advisable to sterilize the jars and fill them with a still boiling cooked snack. Close with tight screw caps or roll up. After cooling, send to a cool place.

If you are not a fan of very hot preparations, but still want to prepare a small amount of spicy seasoning for the winter, for example, for manti, then the amount of “gorloder” per 1 kg of tomatoes is quite suitable for you.

In this case, the entire calculation of the ingredients will be minimal.

  • Ripe tomatoes - 1 kg.
  • Horseradish root, garlic - 0.1 kg each.
  • Sugar, salt - 1 tsp each.

1. To begin with, rinse well and clean all ingredients that require cleaning. Tomatoes can be additionally cut into pieces, so that it is more convenient to chop them further.

2. So that you do not have to clean the meat grinder for a long time and it does not absorb the too pungent smell of roots, put a plastic bag on its spout and tie it.

Scroll through the roots first, and then, removing and tying the bag with the contents and setting it aside, proceed to grind the other components.

3. It is best to alternate tomatoes with garlic cloves so that they can push through small root fibers stuck with them and the meat grinder is completely clean.

Tomatoes will partially cope with unwanted odor residues inside the meat grinder.

4. Gently pour chopped horseradish from the bag into the garlic tomato mixture.

5. After seasoning with bulk ingredients, mix well until smooth.

6. Pouring the finished mixture into sterilized jars, close them and send to a cold place. You can eat in a day, but if necessary, you can save until spring.

The preparation turns out to be tasty and desirable on the table at least for lunch, at least for dinner.

Did you know that classic horseradish can be cooked without tomatoes? Indeed, it is possible! Favorite vegetable can be replaced with juicy beets. Get even more spicy and original snack.

Although this option is quite possible to find in the store, nevertheless, home-made preparation will be much more economical. In addition, you yourself can adjust the amount of one or another ingredient to get the “same” taste that you like so much.

  • Beets - 1 kg.
  • Horseradish - 0.5 kg.
  • 9% vinegar - 175 ml.
  • Sugar - 0.1 kg.
  • Salt - 30 gr.

1. In order not to waste time, you first need to soak the roots in slightly warm water for 20 minutes.

While the skin of the rhizome softens, rinse and peel the beets. Cut it into rounds about a centimeter thick. Peel the lightly soaked roots with a vegetable peeler, constantly dipping it in cold water so as not to sting the eyes.

2. Put a bag on the spout of the meat grinder and twist the horseradish into it. It is desirable that the mesh be smaller so that the root crop is better chopped and harmonizes well with its red comrade.

3. Grind the beet rounds in the same way.

Then remove the bag from the device, wrap the neck and shake the contents slightly so that it mixes and is not too caustic.

4. Pour the resulting mixture into a saucepan and add vinegar with sugar and salt. Thanks to granulated sugar, the beets will give juice, and salt and vinegar will add the necessary piquancy and act as preservatives for long-term storage.

You can cook without vinegar, but then the workpiece will look more like beetroot salad without a pleasant sour, slightly spicy aftertaste.

5. Mix everything well until smooth, pressing lightly with a spoon to make the mixture juicier.

6. Arrange in pre-sterilized jars. You can store in the refrigerator for a couple of months.

Of course, enjoy eating!

And in this recipe, all the ingredients are not twisted in a meat grinder, but rubbed on a grater. And it is believed that this is the most correct way to cook your favorite workpiece.

Of course, to know this for sure, you just need to take it and cook it. different ways.

And here is a good presentation. Horseradish is served with slices of fresh black bread fried on a small amount. The taste is simply amazing. And the smell ... But what to tell, you yourself know everything.

Having prepared a worthless preparation for the winter, you will no longer have to rack your brains about how to spice up your favorite meat dish. Especially if there is no time to prepare a special sauce, or if you want to diversify your menu with a pleasant and healthy spice.

You can cook "gorloder" even from the latest, slightly unripe tomatoes, which usually have to be harvested at the end of the summer season due to the fact that the cold begins.

And if you have a horseradish root in your cellar in a box of sand, then you can cook an appetizing and very bright appetizer even from purchased tomatoes in the winter, which will indescribably surprise your household.

And may you not be afraid of any colds in the frosty season!

source

It will not be difficult to prepare an incredibly tasty and interesting snack for any feast if you know some secrets. At the same time, the most common products are used. The taste is phenomenal and rich. Horseradish connoisseurs will understand what we are talking about as soon as they feel this intoxicating taste and aroma.

There are many recipes with various components that enhance and emphasize this dish. Everyone prefers their own recipe. Some prefer classic options, while others will enjoy experimentation. The result is always an unsurpassed appetizer that can please all lovers of spicy.

The secret of the proposed recipe is the freshness of the products used. No brewing or sterilization is required. Just a natural rich taste, stored for a long time, without additional tricks.

  • Tomatoes - a couple of kilograms.
  • Garlic - 150 grams.
  • Horseradish root - 350 grams.
  • Salt - 15 grams.
  • Sugar - 10 grams.

1. Thoroughly rinse the tomatoes. Remove all unnecessary. To cut in half. Cut out the stem.

2. Peel the garlic cloves. Remove the skin from the horseradish root.

3. Cut the root into small pieces. Place in a blender. Thoroughly grind until a homogeneous mass is obtained.

4. Place garlic cloves in a meat grinder and process well.

5. Finely chopped tomatoes also pass through a meat grinder. Do not forget to drain the formed juice into the prepared container.

6. Place all products in a saucepan and mix.

7. Add salt and sugar. Distribute the resulting sauce into pre-prepared jars. Close tightly with lids. Place in refrigerator.

8. Horseradish can be consumed immediately. It will acquire more taste in 3-5 days.

Also watch our video recipe:

Until January, you can provide yourself with a tasty and healthy snack that can diversify any feast and add more flavors to it.

Why resort to store preparations when you can prepare everything in advance yourself? From this, the taste of the dish will only benefit, and the result will exceed any expectations. Horseradish, with fresh beets, will be a worthy sauce for any meat dish. It will not only shade any products, but also give them a special piquancy and richness.

  • Svela - one medium root crop.
  • Horseradish root - 350 grams.
  • Table vinegar - 10 milligrams.
  • Filtered water - 1/2 cup.
  • Salt - 10 grams.
  • Sugar - 10 grams.

Read also: Drotaverin but shpa instructions for use

1. Peel the horseradish root from the peel. Grind with a meat grinder.

2. Peel the root crop and divide into pieces. Pass through a meat grinder or grate on a fine grater.

3. Combine all products and mix thoroughly.

4. If the beets are not juicy, then you can add another 50 milligrams of water to obtain the desired consistency.

5. Sterilize jars. Dry. Pour the sauce and close the lid.

You can store the snack in the refrigerator for 4-5 months. During this time, its taste will be enriched with new notes.

This appetizer will appeal to gourmets and true connoisseurs of spicy tastes. Thanks to the combination of peppers and the absence of tomatoes, the result is excellent. And most importantly, the palette of this sauce can be both bright yellow and rich orange. It all depends on what gagoshars will be used in the preparation of blanks.

  • Gagoshary (bell pepper) - 1 piece
  • Chili pepper - a couple of pieces.
  • Horseradish root - 150 grams.
  • Garlic - 150 grams.
  • Salt - 5 grams.

1. Rinse the ingredients thoroughly, remove all excess. Pass through a meat grinder.

2. Pour into one container. Add salt and mix well.

3. Pre-sterilize jars with lids. Dry. Spread the sauce and place in the refrigerator.

Even spicy lovers will find this sauce incredibly hot. But the amount of taste sensations that he will give can hardly be conveyed in any other way.

Horseradish sauce is delicious and healthy. It perfectly supplies the body with useful vitamins. Sometimes it happens that the snack begins to become moldy or sour. In this case, in no way should the well-known rule be neglected: the finished product must be stored in the refrigerator.

Placement in sterilized jars and clean polyethylene lids, prevent the addition of additional preservatives: vinegar, aspirin or citric acid.

Soured horseradish can provoke:

  • Lack of pre-sterilization of jars.
  • Lack of natural preservatives: garlic or salt.
  • Spoiled products.
  • Storage of the workpiece in a warm place.

Standard nylon caps great for long term storage. If it is going to be stored in a glass container for a long time, then it is advisable to put several layers of cellophane under the screw caps - this will reduce the ingress of air.

Such a delicious snack is always a pleasure to serve at the table. It happens that she does not “survive” until some significant dates due to certain circumstances. And this is not the number of prepared blanks, but banal mold and souring. Therefore, some housewives are trying by all available means to extend the shelf life. For these purposes, additional preservatives are used or the sauce is cooked. As a result, the beneficial properties are leveled, and the taste becomes less bright. But that's not what you wanted to achieve when cooking?

The freshness of vegetables in horseradish is the key to its extraordinary taste and aroma. And adjika can be prepared without it. Therefore, to extend the shelf life of the dish, you should use a well-known trick: pour sunflower oil over the top of the sauce. Some craftsmen use mustard for this purpose, although it is with it that they lubricate the lid.

Which method to choose should be decided based on taste preferences. Vegetable oil will make the dish more nutritious, and mustard will add certain flavor notes.

  • Horseradish roots should be of the highest quality. Preference should be given to the latest harvest. In this case, the taste will turn out to be as rich and strong as possible. In addition, an appetizer prepared at the end of autumn is stored the longest.
  • One of the nuances of cooking is a properly preserved root. Taste and useful properties will be preserved for three weeks. In this case, it is preferable to dig it out before harvesting horseradish.
  • In order for the horseradish not to irritate the mucous membrane of the eye during cooking, it is worth covering the meat grinder with a scarf or a plastic bag. If possible, prepare food outdoors.
  • You can add to the main recipe different products. To give a special sourness, an apple or gooseberry can be suitable, various types of peppers diversify the taste sensations well. A variety of greens will make horseradish a particularly rich sauce.
  • If the appetizer is prepared from a dried root, then it is recommended to properly prepare it: peel, cut, dry in the oven, grind in a coffee grinder. Expand into glass jars and store.

An interesting sauce will appeal to every lover of spicy snacks. Horseradish is delicious at any time of the year. It can be easily prepared both for the season and as a preparation for a long time.

source

For all lovers of spicy snacks, today we offer to make delicious horseradish. This is such a sauce and even a seasoning that can be eaten both in pure form and added to any dishes. Horseradish goes well with a fried piece of meat, as well as with jelly, which will become several times tastier if this seasoning is served with it. Traditionally, horseradish is prepared with the addition of tomato, garlic and horseradish, although there are recipes with the addition of chili peppers to enhance spiciness, as well as carrots, which is also original. There are recipes with cooking, there are without it. Boiled, of course, is guaranteed to keep well, but the heat treatment is not typical for our sauce, in the process of cooking both horseradish and garlic will lose their specific taste. Therefore, I recommend that you prepare the classic way but in progress detailed description With step by step photos I will tell you what to do so that the seasoning is stored for a long time. There are three different recipes for you today - take your pick!

  • horseradish root - 200 g
  • tomatoes - 1 kg,
  • garlic - 2 heads,
  • chili pepper - to taste
  • 9% table vinegar - 2 tbsp. l.
  • vegetable oil - 80 g,
  • sugar - 40 g,
  • salt - 30 g.


This is how the horseradish turned out, it is a hundred times tastier and more aromatic than store-bought horseradish in jars.

  • 500 grams of tomato,
  • 60 grams of horseradish
  • 4 garlic cloves,
  • 0.5 tsp. l. salt.


Many people cannot live without spicy snacks and condiments, and today such a recipe is in front of you. Delicious seasoning sauce is easy to prepare at home, and for a long time. And vinegar will help us with this. You can, of course, buy ready-made grated horseradish in the store, but with homemade it doesn't compare. So much flavor in homemade seasoning that it is impossible not to try it.

  • 800 grams of tomatoes,
  • 150 grams of sweet pepper,
  • 1 PC. hot chili pepper,
  • 60 grams of horseradish root,
  • 100 grams of garlic,
  • 80 grams granulated sugar,
  • 15 grams of salt
  • 80 grams of vinegar, 9%.


Tastier and you will not find, bon appetit!

source

Not a single holiday, not a single feast is complete without a snack. Various options traditional holiday dish so many that it would take a long time to list. However, among them there are those who take first place. Tomato horseradish with horseradish and garlic, or simply "horseradish", can undoubtedly be called such. And today, we will look at the real old Russian recipes.

The most common products are used here, and the taste is wonderful, rich in spiciness.

Despite the fact that the ingredients for preparing this dish are standard, there are many recipes for it. However, this is due to the fact that everyone who prepares this appetizer, one way or another, adds something special to it. The result is a wonderful snack. which will please all lovers of spicy.

The main secret This recipe is that only fresh products are used here. Nothing needs to be cooked or sterilized.

To prepare this delicious appetizer, we need the following ingredients:

  • Tomatoes - 2 kg.
  • Garlic - 150 g.
  • Horseradish root - 350 g.
  • Salt - 15 gm.
  • Sugar - 10 g.

Based on this amount, we get 2 liters of horseradish.

We start by peeling the tomatoes, removing everything superfluous from them, peeling the horseradish and garlic

After that, all the cleaned products are placed in a blender (if not, you can use a meat grinder).

Step 1: prepare the ingredients.

First, lay out on the kitchen table all the ingredients that will be needed for the dish. Then, using a sharp kitchen knife, peel the garlic and wash it with tomatoes, as well as your favorite herbs under streams of cold running water. Then we dry these products with paper kitchen towels and continue the preparation. Squeeze the garlic cloves through a press into a small bowl, add mayonnaise there and mix them with a tablespoon until smooth. The sauce is ready!

We get rid of the paraffin peel from hard cheese and grind it on a coarse or medium grater.

Line a large flat dish with lettuce leaves. In tomatoes, we remove the place where the stalk was attached, put them on a cutting board, cut them into rings 6-7 millimeters thick and proceed to the next step.

Step 2: Cook the tomatoes with garlic and mayonnaise.


Spread on lettuce leaves tomato rings. Sprinkle them with salt and black pepper to taste. Leave the vegetables in this form for 2-3 minutes to let the juice flow. Then grease each piece of tomato with garlic mayonnaise and sprinkle with chopped cheese. If desired, we decorate the dish with finely chopped dill, parsley, cilantro or green onions and serve as an appetizer.

Step 3: Serve tomatoes with garlic and mayonnaise.


Tomatoes with garlic and mayonnaise are served immediately after cooking or after 10–12 minutes chilled as an appetizer that whets the appetite. This miracle is served on a large dish or tray, pre-decorated with fresh dill, parsley, cilantro, green onions, basil, rings of olives or black olives can also be a great addition. Delicious and healthy food- the guarantee of health!
Enjoy your meal!

Instead of hard cheese, you can use processed cheese;

Very often they take small tomatoes, cut them lengthwise into 2 parts, remove the seeds with juice and fill each half with garlic mayonnaise. Then sprinkle with chopped cheese, decorate with fresh herbs and serve;

A good substitute for mayonnaise - thick heavy cream, fermented milk yogurt without additives or sour cream;

Black pepper can be replaced with allspice or red, or supplemented with any other spices, as well as dried herbs that season vegetables;

This dish is not stored in the refrigerator for more than 12 hours, so it is better to cook it in small portions;

Sometimes onion strips are first spread on chopped tomatoes, then rings from hard-boiled eggs, a slice of ham, and only then mayonnaise, cheese and herbs.

Options: with pre- or post-marination, with heat treatment or without, with the addition of spices, vegetables, herbs. If tomatoes are marinated in vinegar, then you should carefully measure its volume: a smaller one will affect the safety of the dish, and a larger one will simply ruin it. 1 tbsp is added to half a liter of marinade. 9% table vinegar, whose aroma is neutral. Such vinegar is preferable for homemade preparations - it makes vegetables tender and does not clog their taste.

The five most commonly used ingredients in recipes are:

How to diversify the dish?

Adding even ordinary spices and seasonings to the preparation of tomatoes with garlic changes both the taste and the aroma of the dish very noticeably. Lavrushka, sweet peas, black peppercorns, spicy capsicum, cloves, dill inflorescences, fresh herbs, sugar. Housewives love to diversify the dish with vegetables: onions, bell peppers, cucumbers, zucchini, squash. An interesting variant of the workpiece with vegetable oil, 1 tbsp. per 0.5 or 1 liter jar.

Unusual selection of products

To surprise friends with an unusual combination of products, they add to tomatoes with garlic:

  • lemon balm
  • sour apples
  • cinnamon
  • gelatin
  • carrot tops

Each recipe for a popular marinade is tested in practice by cooks, it is difficult to give specific advice, they will be different. As mentioned above, carefully monitor the volume of vinegar and do not overdo it with bay leaves - one is enough for a jar (more bitter).