It is rare that a hostess does not make harvesting of tomatoes for the winter, but in this responsible business it is not enough to have high-quality seasonal tomatoes, you also need to stock up good recipes canned tomatoes so that the proportions of the marinade are correct, and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to make preparations for the winter from tomatoes according to proven golden recipes.

I suggest you, dear friends, in this article about preparations for the winter from tomatoes, share your proven recipes for preparations. After all, preparations for the winter from tomatoes are made by every hostess, and successful recipes found in every cookbook.

And I, in turn, bring to your attention ideas for tomato blanks, which I have been collecting for more than one year, and most of them I have already tried.

Most of the recipes are from my mother's and grandmother's notebook, there are also recipes from my co-workers and friends.

Pickled tomatoes for the winter "lick your fingers"

Look for delicious recipe pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter “you will lick your fingers” without sterilization, with triple filling. Recipe with photo.

Salted tomatoes for the winter in jars according to my grandmother's recipe

Friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years. I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but grandmother's salted tomatoes are under nylon cover for the winter remain for me the standard of quality. Grandma's recipe for delicious pickled tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water. Step by step recipe see from the photo.

Korean-style tomatoes for the winter

My recipe delicious tomato in Korean for the winter, I hope you appreciate it. Everyone at home really liked Korean-style tomatoes for the winter in jars: a little spicy, spicy, with spicy taste spices and crispy carrots. See how to cook.

Satsebeli sauce for the winter

With all my heart I recommend you to prepare satsebeli sauce for the winter. The sauce came out exactly the way I wanted - moderately spicy, but bright enough, with character. I will not claim that this is the recipe classic sauce satsebeli for the winter, but still its taste, as for me, is very close to the traditional one. Recipe with photo.

Homemade tomato juice for the winter with bell pepper

You need delicious preparations for the winter from a tomato? In the season when there are a lot of ripe and juicy tomatoes, I definitely prepare tomato juice for the winter at home. And in order to make such homemade tomato juice brighter in taste, I often add bell pepper and a little hot pepper to the tomatoes. This option is much more interesting than the classic one and is great for meat dishes(kebabs, steaks), pizza, etc. See the recipe.

Pickled tomatoes "Classic" (without sterilization)

The recipe for pickled "Classic" tomatoes without sterilization, you can see.

Pickled tomatoes with celery for the winter

I want to suggest that you close the tomatoes with celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only one celery. It has a very bright and rich taste, so you can be sure that your preparation will come out excellent and very interesting. See how to cook.

Tomato slices for the winter with onions

How to cook sliced ​​​​tomatoes for the winter with onions, I wrote.

Sweet pickled tomatoes for the winter (triple filling)

I want to suggest you cook sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. And the company of tomatoes is, in addition to numerous spices, Bulgarian pepper: there is not much of it, but it contributes to the overall taste of the workpiece. The recipe itself is completely simple and relatively quick, and the result, believe me, is simply excellent! See recipe with photo.

Salted tomatoes for the winter

A proven recipe for salted tomatoes for the winter can be viewed.

Canned Tomatoes with Citric Acid

Recipe for canned tomatoes citric acid, you can see .

Homemade ketchup for the winter "Tomato"

How to cook homemade ketchup for the winter "Tomato", I wrote.

Tomatoes in tomato juice for the winter

You can see how to cook tomatoes in tomato juice for the winter.

Tomato slices for the winter with parsley

How to cook sliced ​​​​tomatoes for the winter with parsley, I wrote.

Canned cherry tomatoes with grapes (no vinegar)

The recipe for canned cherry tomatoes with grapes, you can view.

Adjika with horseradish for the winter "Special"

How to cook a special adjika with horseradish for the winter, I wrote.

Delicious tomato adjika

The recipe for adjika from tomato, you can see

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

How to cook canned cherry tomatoes with grapes and bell pepper for the winter, with citric acid, you can see.

Homemade ketchup for the winter

How to cook delicious, fragrant, and thick homemade ketchup for the winter, I wrote.

Tomatoes in their own juice for the winter: the easiest recipe!

How to cook tomatoes own juice for the winter, you can see.

Spicy tomatoes in their own juiceWith horseradish

It is unlikely that I will surprise you with just tomatoes in their own juice - this recipe is well-known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I am sure you will be interested. This is how I closed the tomatoes last year for testing and was very pleased with the result. See recipe with photo.

Marinated tomato wedges in portuguese

These tomatoes, marinated in Portuguese-style slices, turn out just wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another plus of this recipe is that it is a pleasure to cook it: everything is very simple and fast. Recipe with photo see.

Delicious salad with beans for the winter from tomatoes

How to cook a salad with beans for the winter from tomatoes, you can see.

Adjika sweet and sour with apples

How to cook sweet and sour adjika with apples, I wrote.

Tomatoes marinated with mustard
For the winter, tomatoes marinated with mustard are very good. The recipe is quite simple and affordable, the main thing is that it does not take much time to cook. To prepare the marinade, you will need 1000 ml of water, 100 ml of 9% vinegar, 40 g of rock salt, 70 g of cane sugar.
An additional 1 tsp is placed on a liter jar. mustard seeds, 7-15 pcs. allspice, 1-2 bay leaves. Tomatoes are obtained, you will lick your fingers - awesome, no one has resisted yet, everyone liked it, I advise!
We lay out the spices at the bottom of the sterilized bottles, put small tomatoes quite tightly. It is worth noting that for the recipe it is better to select small hard fruits (it tastes better in winter). In a saucepan, boil distilled water in the required volume and pour boiling water into jars, cover with lids.
Let stand 8-12 minutes, drain the liquid back into the boiling container. When the marinade boils, pour in the vinegar, mix, now pour the brine to the very top so that there is no empty space left. Close, turn the jars over, wrap and leave to cool completely. The fastest and affordable recipe pickled tomatoes for the winter with mustard without sterilization. Be sure to prepare more jars, at home - just delicious!
Tomatoes in Melitopol - an unusual taste
To cook Melitopol-style tomatoes for the winter, take:
10 kg of tomato, 100 g of dill sprigs, 50 g of horseradish leaves, 25 g of garlic, 50 g of parsley and celery, 2-3 bay leaves, one small hot red pepper, 10-12 black peas. For brine per liter of water, you need 55 grams of rock salt, 4 tbsp. vinegar 9%.
Sort tomatoes, wash. Fruits similar in weight and ripening are placed in a container for uniform salting.
Cut the washed greens into strips of 3-4 cm
Hot pepper cut in half
Cut each clove of garlic into several pieces.
Herbs and spices should be laid out on the bottom of the dishes and covered with tomatoes laid to the top
Fill the prepared bottles to the top with boiling brine and sterilize for 15-20 minutes.
Enjoy your meal!
Tomatoes for the winter in their own juice - a super recipe!
Not everyone knows how tasty it is to cook tomatoes in their own juice for the winter, because sometimes it happens that the fruits fall apart, burst, turning into a homogeneous substance at the exit. How to cook so that the vegetables retain their integrity, and the tomato pleases with taste?
In order not to spoil tasty dish you will need the following ingredients:
Select 3 kg of hard, medium-sized tomatoes, plus 2 kg of larger fruits, take 2.5 tbsp. tablespoons of salt and 50 g of granulated sugar.
Wash small tomatoes well, make a few punctures with a toothpick. Put tightly in jars without reaching 2 cm from the edge.
Large-fruited - cut into quarters and boil without adding water, then grind the resulting mixture through a sieve.
Pour the juice into jars so that it covers the tomatoes. The recipe requires sterilization, so we keep it on fire at a temperature of 85 degrees for half an hour, or boil it for 10 minutes (for containers, capacity 1 liter).
Green tomato salad - you will lick your fingers!
To prepare for the winter delicious salad from green tomatoes, you will need 1000 g of green fruits, 500 g of onions. For dressing - 1000 ml of purified water, 80 ml of vinegar 6%, 4 teaspoons of sugar, 2 tbsp. salt, 6-8 mustard seeds, 6-10 pieces of black pepper
Wash and blanch the tomatoes, immerse in ice water, peel. Cut into thin slices. With onions, we perform an identical procedure, then cut into rings.
The first layer is laid pepper, mustard. In the middle - distribute the vegetables to the shoulders. Pour boiling marinade over and boil for 20 minutes. Do not forget, when the products are sterilized, you just need to cover the jars with lids, and after the time has elapsed, take out and roll up the jar.
Salad for the winter of green tomatoes - easy and simple, ready!
tomato sauce - good workpiece for the winter
Now let's prepare the tomato sauce, because delicious product must be in the kitchen of every housewife. You need 3000 ml tomato juice with pulp, 100 ml of vinegar 6%, 150 g of cane sugar, 60 g of salt, 50 g of parsley root, 1-2 g of ground black pepper, a few cloves and half a gram of cinnamon.
Remove the seeds from the tomatoes, pass through a juicer and simmer until the juice has a thick consistency. Peel the roots of herbs, chop, add crushed garlic and crush in a mortar. Fill the tomato mass with the resulting slurry. When the paste begins to thicken, bring to taste with spices, for this, put dry seasonings in a bundle of cloth or gauze, immerse in a saucepan for 10-15 minutes, then remove. When the mass is boiled down twice, pour into a container for seaming and twist. Delicious tomato sauce ready for the winter! Be sure to try the recipe, you will be surprised how delicious it is!
Bulgarian stuffed tomatoes - a great snack for the winter
Those who like to treat themselves to something delicious on cold winter evenings, we advise you to prepare tomatoes stuffed in Bulgarian style. A set of ingredients - 6.5 kg of tomatoes, 600 g of onions, 4 kg of carrots, 250 g of parsnip roots, 130 g of parsley and celery roots, 150 g of fresh herbs (parsley, dill, celery), 100 g of table salt (fine), 100 g of granulated sugar, 15 g of hot pepper, 10 g of black peppercorns.
Select 4 kg of dense tomatoes for stuffing. Cut, remove the entire middle, including the seeds and part of the pulp. The operation is more convenient to carry out with a small spoon. Chop the removed middle and boil. After sweeten, season with spices and continue cooking for 5 minutes with constant stirring. Tomato dressing is ready.
The peeled onion is chopped into small cubes and fried to a golden crust. All roots should be chopped into circles of 3-5 mm and fried. Grind the green mass. The ingredients that are intended for the filling must be combined and salted. Stuff the tomatoes with minced meat, put in jars, pour dressing, brought to a temperature of 85-90 degrees, put on fire for 1 hour to be sterilized (the recommended processing time is calculated for jars with a capacity of 1 liter). Then immediately roll up, turn over and wrap.

Homemade canned tomatoes are good for everyone, but here's the problem. A standard glass jar has a specific neck diameter, approximately 80 mm. Delicious autumn tomatoes of large-fruited varieties cannot be placed in such jars without destruction. To overcome this problem, a recipe has long been used home salting halves of tomatoes. A cut tomato compresses very easily without losing its appearance. Tomatoes of this salting have a more salad taste. There is no need to wait 2-3 months, when the brine, all its flavors and components penetrate through the whole and intact skin. Tomato halves for the winter are salted in a week. You can safely experiment with the amount of sugar and vinegar in the marinade filling, choosing the most suitable combination for your taste.

Ingredients per 2 liter jar:

  • large tomatoes - 5-6 pcs.;
  • vegetable oil- 2 tbsp. l.;
  • table vinegar 9% - 2 tbsp. l.;
  • granulated sugar - 3 tbsp. l.;
  • salt for salting - 2 tbsp. l.;
  • onion turnip - 3 pcs.;
  • garlic, cloves - 6 pcs.;
  • black peppercorns - 10 pcs.;
  • sweet pea pepper - 2 pcs.;
  • cloves - 2 pcs.;
  • bay leaf - 5-6 pcs.

Cooking

We pick ripe large tomatoes and wash them thoroughly. Onions and garlic should be washed and peeled.

Let's prepare the rest of the ingredients. Vinegar on sale is often of high concentration, 70%, it is diluted with cold boiled water 1:11. It turns out table vinegar, normal in severity, with a strength of 9%. It is ideal for use in home canning.

We cut out the point of attachment of the stalk of the tomatoes and cut the fruit in half. If a larger fruit fell into your hands, feel free to cut it into 3-4 parts. There is nothing wrong with this retreat.

Cut the peeled onion into half rings, and cut the garlic cloves into 4 parts.

We sterilize glass jar boiling water, drain it and begin to spread the layers of onions and tomatoes. Garlic, seasonings and pieces of bay leaf are added gradually, after laying each layer. Lightly shake the jar for better compaction of the fruit.

We finish laying the last layer of tomatoes with onions, garlic and spices.

To give a special charm to this conservation, you can add a teaspoon of homemade or other adjika, the tomatoes will turn out just lick your fingers.

Boil 0.5 liters of water in a separate clean saucepan, add salt, sugar, vegetable oil and vinegar. Bring the marinade to a boil and pour over the tomatoes halves. In this way, guessing the amount of marinade is almost impossible. Top up the jar with clean boiling water.

Immediately close the jar with a sterilized lid. Tomato halves are ready for the winter. Turn the jar over and let it cool. We remove the tomatoes in halves for the winter without sterilization in a cool dark place.

Recipe number 2. Tomato halves with garlic and adjika for the winter

Salting or pickling halves of tomatoes is gaining popularity. With this technology, tomatoes (when they ripen in the marinade) acquire a completely different, more salad flavor than whole salted ones. It turns out an accelerated penetration of all the components of the marinade into the halves of the fruits of tomatoes. Onions or garlic also get tomato impregnation. Alternatively, you can prepare such a salad by taking more garlic instead of onions and adding a little to each jar. home green adjika, which we prepared in. This vegetable preparation for the winter will be in demand and appreciated by lovers of spicy vegetable snacks.

Ingredients for 0.6 l:

  • tomatoes - 5 kg;
  • garlic, cloves - 6 pcs.;
  • adjika green at home - 1 tbsp. l.;
  • sugar - 3 tsp;
  • salt - 1.0 tsp;
  • vinegar 9% - 1 tsp;
  • bay leaf to taste.

Let's start cooking tomatoes halves with garlic for the winter

Let's make homemade tomatoes. These are the remains of this summer's harvest. Tomatoes need to be washed well, sorted out and the stalks removed.

Homemade adjika was kept in a glass jar. Her balance in the jar is about 1 tablespoon. Adjika does not know what mold is due to its composition. Therefore, scraping it out of the jar and sterilizing the dishes does not make sense. We will pickle halves of tomatoes for the winter right in the remnants of adjika. The head of garlic should be divided into cloves and peeled.

We cut the washed tomatoes into halves and remove the base of the stem from each half. Cut the garlic cloves in half lengthwise.

We put half the tomatoes and pieces of garlic in a glass jar with the remnants of green adjika. In the middle of the jar, you can put a bay leaf. We are trying to compact the contents of the jar a little. You don't need to use force, you can crush all the tomatoes. Add sugar and salt on top. We put a little salt, because homemade adjika- It's pretty salty.

Pour 1 teaspoon of 9% vinegar directly onto the sugar and salt.

Directly from the kettle with boiling water, we fill our jar with tomato halves and garlic, marinated for the winter, with boiling water. Pour boiling water carefully, as a bubble with air and drops of boiling water can escape from the jar. Let's wait a bit, move the jar and release the remaining air from the tomatoes. Place another bay leaf on top.

We close the jar with a sterile lid and turn it over. Let the dissolved adjika not scare you with its color. She has strength in the sharpness and aroma of a dozen spices and Caucasian herbs. The jar must be cold. Tomato halves with garlic are ready for the winter. We remove the workpiece in a dark place.


Calories: Not specified
Time for preparing: Not specified

I like it when guests come, I take another jar of this deliciousness from the shelf into the pantry, and in a couple of minutes a fragrant snack appears on the table. This blank has helped me out more than once, as well as - these two jars can greatly facilitate setting the table for unexpected guests. And I also learned how to cook an amazing tomato sauce based on such preservation. You have no idea how delicious it is to pour this sauce over a delicious barbecue, or just a fried chicken, or season it with lasagna, spread it on pizza, add it to vegetable stew.

I am not a big fan of making complex preparations, but it turns out that such a salad can be made even if you are a busy person, because it will take a little time to preserve, and the preparatory processes are quite simple - you just need to cut the washed tomatoes into slices, and the peeled onion into half rings . Next, cook the marinade separately, add traditional ingredients to it, and make a bookmark in clean jars. The last step is the sterilization of the lettuce, but there is no need to be afraid of this process, because in fact there are several options for how best to do this: you can the classic way in a saucepan in a water bath, or in an oven (preferably with a convector).

Such a salad is perfectly stored throughout the year in an apartment on a shelf or in a dry basement.
The number of tomatoes, herbs, spices, oil is calculated for 1 jar of 0.5 l




- a ripe tomato fruit (a variety like "Slivki" or "Chumak" - 3-4 pcs.,
- turnip onion - 1 pc.,
- garlic - 1-2 cloves,
- fresh herbs (parsley, dill, basil),
- vegetable oil - 3 tbsp.

marinade based on 3 liters of water:

- white sugar sand - 7 tablespoons,
- finely ground non-iodized kitchen salt - 3 tablespoons,
- dried laurel leaf - 2-3 pcs.,
- the fruit of allspice - 5-7 pcs.,
- table vinegar (9%) - 1 tbsp.

Recipe with photo step by step:

Cooking:




We sort through ripe tomatoes for preservation, select fruits with fleshy pulp and dense skin. We wipe the washed fruits dry, then cut into slices.
We thoroughly wash the peeled onions, then chop them into rings or half rings (if the head is large).




We wash the jars for salad, process them for a couple or in any convenient way. Then, at the bottom of each container, put peeled garlic, washed and dried fresh herbs, spices and pour in oil.




Next, lay out the onion first, and then carefully place the tomato slices on it.






We cook the marinade in a saucepan, for this we put kitchen salt and sugar sand in boiling water, and then we introduce table vinegar and boil a little for 5-7 minutes.
Pour hot brine over salad in jars and set them to sterilize for 10 minutes.




We close the jars with lids, as usual, wrap them up, and after a couple of days we place the preservation on a shelf in the pantry. We remind you that last time we cooked

Pickled tomatoes are a staple appetizer option found on the front pages of many cookbooks. Almost every housewife can find several recipes that differ in a set of spices, spices, aromatic herbs that are added to food containers during canning.

Pickled tomatoes for the winter are very tasty and not only an excellent main snack, but also an ingredient that complements the dish. They can be added to Uzbek cuisine, pizza, in a saute for soup. Canned green tomatoes are added to pickle and hodgepodge.

Today on the menu Pickled tomatoes for the winter are very tasty:

This type of preparation is stored several times better than cucumbers. All this is due to the presence of natural acid in tomatoes, as well as the additional addition of vinegar. It is for this reason that conservation is not bombed.

Despite all the positive aspects, when spinning bright and juicy fruits, it is necessary to follow the recipe and sterility. Consider several options for preparing delicious tomatoes for the winter.

Pickled tomatoes for the winter in jars without sterilization: A classic recipe

Consider detailed recipe cooking delicious, fragrant pickled tomatoes. This preparation will diversify the boring rows of simple and traditional snacks. It is made without sterilization, which makes the canning process easier for beginners.

Products:

  • tomatoes - how many will go into a jar with a capacity of 3 liters;
  • garlic - 4-5 pcs.;
  • dill inflorescences - 3-4 pcs.;
  • peppercorns - 7-12 pcs.;
  • lavrushka in leaves - 1 pc.

For the marinade you need to take:

  • drinking water - 1.2 l;
  • pickling salt - 40 g;
  • granulated sugar - 110 g;
  • acid 9% - 170 ml.

How to cook pickled tomatoes for the winter?

Marinade from the specified amount of products turns out sweet and sour to taste. So, let's start preparing a delicious preparation.

To do this, sort the tomatoes by size. The bank is recommended to use the same and average. Poke a hole in the stem area with a wooden toothpick.

Wash jars with soap and sterilize. Carefully lay out the prepared tomatoes. Rinse the umbrellas, peel the garlic cloves. Put on top of all these spices, aromatic herbs.

Measure water into a saucepan, bring to a boil. One 3-liter container approximately includes up to 1.2-1.5 liters of liquid. Fill the container with the contents with boiling water.

Place a lid on top, leave the container with the contents in this form for 10-20 minutes. After the specified time, strain back, add loose flavor enhancers. Boil without forgetting to stir. Remove from heat, add acid and mix well.

Fill with ready-made marinade, roll up. We check for tightness. If water does not leak from the lid, turn over, cover with a warm blanket and leave in this form until complete cooling.

Pickled tomatoes for the winter are very tasty: Sweet canned tomatoes

Having tried the taste of this preparation for the first time, the recipe will forever remain not only in memory, but also in cookbook. Canning takes place without sterilization and does not require much time. Try to close a bright vegetable in the way described below. Output - 2 cans with a capacity of 3 liters.

Would need:

  • how many tomatoes will go into jars;
  • garlic - 2-3 pcs.;
  • bell pepper - 2 medium-sized pods;
  • chili - 1-2 pieces;
  • lavrushka in leaves - 2-3 pcs.;
  • granulated sugar- 100 g;
  • acid 9% - 55 ml;
  • table salt - 50 g.

Sort out the tomatoes. For canning, it is recommended to use a small size, with an elastic skin. Rinse, make a small cross-shaped incision at the place of attachment of the stalk. Otherwise, with a temperature difference, the skin may burst, ruining the entire appearance blanks.

Peel the bell peppers from seeds and stalk. Cut into several pieces. Do the same with hot peppers.

At the bottom of sterile jars, put a sweet and bitter kind of pepper, parsley, and place tomatoes on top. Shake containers gently. Cover with sterile lids.

Pour the filtered liquid into a clean container for cooking, boil. Pour into containers with contents, wait 10 minutes.

Strain back, add spices. Cook until completely dissolved. Remove from heat, add acid, be sure to mix. Pour hot into jars, seal tightly. Turn over, wrap with a warm shawl and leave in this form until completely cooled.

Ready tomatoes can be stored at room temperature, in the refrigerator or cellar.

I suggest watching a video recipe for sweet tomatoes:

I also advise: - insanely delicious - a selection of recipes.

Pickled tomatoes with carrot tops: a snack for the winter

Ripened tomatoes, and you do not know what to cook from the red fruits of the original? Then we offer to consider a simple recipe, but at the same time very tasty. Preservation of tomatoes will occur with carrot tops. Is it really unusual?

Products:

  • carrot tops, 4 sprigs per jar;
  • tomatoes;
  • filtered water - 2.5 l;
  • granulated sugar - 250 g;
  • table salt - 80 g;
  • table vinegar - 130 ml.

From the indicated amount of liquid, two 3-liter jars are obtained. First of all, you need to prepare the container. To do this, the containers must be washed with a soapy soda solution, dried in the oven, and the lids boiled for 5-10 minutes.

tomatoes, carrot tops rinse, dry. In each fruit, make a cross-shaped incision, and additionally pour boiling water over the branches.

Put the tops in the jars first, and then the tomatoes themselves. Pour water into a saucepan, bring to a boil and fill jars. Cover and leave in this form for a quarter of an hour.

After the specified time period, drain the water from the cans back, add salt and granulated sugar. With regular stirring, bring to a boil and cook until the bulk components are completely dissolved. Remove the container with brine from the stove and pour in the acid, mix and fill the jars with the contents.

Close tightly, turn over and wrap with a warm blanket. Leave unchanged until the preservation has completely cooled. Store in a cool place.

Pickled tomatoes for the winter with garlic inside and with herbs in liter jars

The number of ingredients is indicated per liter jar. The appetizer is very beautiful and tasty.

Products:

  • small tomatoes - 650-750 g;
  • garlic - 50-70 g;
  • water - 450-500 ml;
  • salt for canning - 30-35 g;
  • granulated sugar - 75-80 g;
  • acid 9% - 25-35 ml;
  • dill inflorescences - 1 pc.;
  • peppercorns - 3 pcs.

Process jars and lids. Sort tomatoes, wash and dry. Remove unsuitable parts from garlic. In tomatoes, cut out the place of attachment of the stalk and carefully insert the garlic clove into the pulp, after making a cross-shaped incision. This is how all tomatoes are prepared.

At the bottom of the prepared container, determine fragrant spices, and on top of tomato fruits.

We proceed to the preparation of the marinade. To do this, pour the indicated amount of liquid into a saucepan and bring to a boil. Add salt, sugar. Wait for complete dissolution.

Pour the brine into a jar, cover and sterilize in a pot of cold water. In time, 10 minutes will be enough.

Gently remove add acetic acid, close tightly. Turn over, wrap in a warm blanket and leave to cool completely. Store in a cool place.

To give a contrast, it is allowed to add sprigs of fresh dill to the preservation.

Stuffed pickled green tomatoes for the winter recipe like in a store

Not only red traditional ripe tomatoes are very tasty after marinating, but also green, not yet ripe ones - just delicious.

Products:

  • tomatoes - 1.2 kg;
  • garlic - 1.5 heads;
  • dill or parsley - 55 g;
  • clean water - 1.2 l;
  • salt for salting - 40-45 g;
  • granulated sugar - 35 g;
  • acid 9% - 70 ml.

Rinse the main ingredient, dry and make a cross-shaped incision.

Peel the garlic, chop on a medium grater. Wash dill or parsley, shake off excess liquid, chop finely. Combine in a bowl, mixing thoroughly.

Stuff the tomatoes with the prepared hot mixture. Put in sterile jars.

Prepare the marinade in a separate saucepan. Combine water, salt and sugar. Bring to a boil and cook until the dry ingredients are completely dissolved. Remove from heat, add acid and stir.

Fill jars with marinade, cover and sterilize for 10 minutes. Carefully take out, roll up, turn over and cool under the covers. Store in a cool place.

Conservation can be times:

Green tomatoes in Georgian for the winter

That's very interesting recipe Georgian green tomatoes

It turns out very tasty wonderful and unusual snack to the holiday table.

Marinated cherry tomatoes for the winter - Delicious

We suggest considering the option of cooking small, tasty tomatoes in your own juice.

Products:

  • cherry - 0.9-1 kg;
  • large tomatoes - 500 g;
  • pickling salt - 25-30 g;
  • acetic acid 9% - 15-20 ml;
  • granulated sugar - 25-30 g;
  • garlic - 6-7 cloves (per jar with a capacity of 1 l);
  • black pepper - 2 peas (1 liter capacity).

Wash and sterilize jars, lids. Large tomatoes are needed to prepare the marinade sauce. To do this, they need to be washed, scalded, and the skin removed. Put the pulp in a blender bowl and grind to a puree state.

Pour the finished mass into a saucepan with a thick bottom, put on the stove. Pour salt, granulated sugar. With regular stirring, bring to a boil and continue cooking for half an hour.

In the meantime, put garlic cloves and pepper on the bottom of a glass container. Wash the cherry and make one prick with a wooden toothpick in the area of ​​the stalk. Fill jars tightly and pour them with boiling water, cover and leave for 10-20 minutes.

Remove the tomato marinade from the stove, pour in the acid and mix. Drain the water from the jars, fill with hot tomato sauce, cover and sterilize for 10-20 minutes, depending on the volume of the container. Remove the snack container, close tightly and turn over. Cool under a warm blanket and store in the cellar.

Marinated tomatoes with instant garlic for the winter

If there is no time for conservation, but I really want to taste pickled tomatoes. In this case, we suggest considering several options for instant recipes. They can be consumed after 40-60 minutes.

Delicious and fragrant appetizer made on the basis of fresh tomatoes. The recipe allows you to quickly prepare and eat the dish, and for longer storage, you need to additionally sterilize the workpiece. Moreover, it is necessary to lay the mixture tightly. It is allowed to store preservation for no more than 2-3 weeks, subject to additional sterilization, and without - up to 4 days.

Products:

  • tomatoes - 500 g;
  • fresh parsley - 10 g;
  • basil - 15 g;
  • garlic - 6 cloves;
  • olive oil - 45 ml;
  • table salt - 5 g;
  • black ground pepper taste;
  • Provencal herbs dry - to taste;
  • malic acid - 30 ml;
  • granulated sugar - 2.5 g.

Remove the husk from the garlic and rinse with basil, parsley. Finely chop the prepared ingredients with a knife. Put in a small bowl and add Provence herbs, pepper. Pour vinegar, oil, add salt, sugar and mix everything thoroughly. Cover the finished mass and leave for 10-15 minutes to infuse.

Rinse the tomatoes, dry and cut into rings (no more than 5 mm thick) or slices, as you like.

Put tomatoes in prepared, sterile jars and pour dressing over them. Close with a plastic lid and shake well. Refrigerate for 10-15 minutes, preferably half an hour.

After the specified time, the appetizer can be laid out in a salad bowl and served at the table.

Also delicious:

  1. Lightly salted instant cucumbers - 8 recipes with garlic and herbs

Pickled instant tomatoes with garlic and herbs in a bag

Products:

  • small tomatoes - 500 g;
  • table salt - 15 g;
  • garlic - 3 cloves;
  • granulated sugar - 2 tsp;
  • fresh herbs - 15 g.

Rinse the tomatoes, put on a towel and dry. Cut out the stem. Make a deep, cross-shaped incision.

Peel the garlic, pass through a press. Finely chop clean greens. Combine in a separate bowl, mixing with salt and sugar.

Stuff the tomatoes. Place in a plastic bag and shake well. Leave on the table at room temperature for 60 minutes. That's all the snack is ready to eat.

Pickled tomatoes with bell peppers for the winter - The most delicious

I got this recipe from my sister Luda. Therefore, for myself and my friends, I call them "Lyudmila". And when asked what to put on festive table from pickles and preparations - I say that let me have Lyudmila tomatoes. Because they are the most delicious!

Ingredients:

  • Tomatoes - 15 kg .;
  • sweet bell pepper - 4 large pieces;
  • Garlic - 4 heads (not cloves, but heads);
  • Carrots - 4 medium pieces;
  • Vinegar 9% - 370 ml.;
  • Sugar - 450 grams;
  • Salt - 220 grams;
  • Dill and parsley - 1 bunch each;
  • Water - 6-6.5 liters.

Recipe:

We wash and clean everything. We cut off the buttocks of the tomatoes. Boil jars and lids.

We put the tomatoes in jars only not very tightly, without effort. When the water boils, pour the tomatoes and cover the jars with lids. And so let it stand for 15 minutes.

In the meantime, prepare the marinade for our sweet pickled tomatoes and peppers. The water boiled - we throw greens, salt, sugar and at the very end vinegar. After that, boil for another 3 minutes.

Now we drain the water from our jars and fill it with freshly prepared marinade. Roll up the lids and turn over. Wrap with a blanket.

It will take 2 weeks and you can already try - Yummy is still the same!

The marinade was in abundance, and I cooked pickled cucumbers with it - 3 liter jars. And from all the products listed, I got 14 liter cans with pickled tomatoes.

It’s not a shame to spread such a blank on the festive table. All guests love this appetizer. They eat such tomatoes in their own juice on both cheeks and ask for more supplements.

Ingredients:

  • tomatoes,
  • sugar (1 spoon per jar),
  • salt (1 spoon per jar),
  • vinegar (0.5 tablespoon 70% per jar).

I don’t know exactly how much a tomato will be needed, but you can calculate it - pour water into a jar of tomatoes, then pour it into a measuring glass, this is how much tomato juice you should have.

At the moment I was making 6 cans of tomatoes in my own juice, and I still have tomato juice, since I measured only one can, and not all 6. But it's not scary, I used tomato juice from the tomato for soup.

You can cook tomatoes in your own juice in the Redmond slow cooker or just on the stove. The cooking recipe is made on the stove, but along the way I will tell you how to cook delicious tomatoes in your own juice in a slow cooker.

Tomatoes in their own juice can be used separately - tomatoes and juice. Juice will tomato paste, which can be put in soups, is in the form of ketchup with different dishes.

Cooking:

Rinse the tomatoes under running water.

Arrange the tomatoes in jars.

Scroll the tomatoes until smooth. I did not begin to remove the skin from the tomato, I do not see the point in this. Although you can do so. To do this, you will need a sieve where you can rub the tomatoes, and the skin will remain in the strainer. Or there is another way - you need to scald the tomatoes and make cuts, then the skin is easily removed.

If you don't have enough tomatoes for tomato juice, then add water.

Turn the stove on 6, let the juice boil.

I have 6 jars, which means I put 6 tablespoons of sugar and 6 tablespoons of salt, as well as vinegar 70% - 3 tablespoons. We put everything without a slide, and the main thing is not to pour the vinegar.

Let everything boil well.

Pour into jars to the very edge.

Close tightly and put the jars under a towel.

1. You can use any tomatoes: green, brown, pink and red. An important condition is that the skin is dense, there are no signs of damage and rot. It is recommended to take meaty varieties.

2. Do not forget to wash all products thoroughly before canning. This applies to tomatoes and fragrant, fresh herbs.

3. The shelf life directly depends on the cleanliness of the jars. It is for this reason that they must be thoroughly washed and sterilized (over steam or in the oven).

4. Salt should be pickled or without additives. If you use a salty ingredient with additives, then the taste of the workpiece may differ significantly from the intended one, or the snack will become unusable faster.

5. Marinade with acid must not be boiled, otherwise the vinegar loses all its properties. It is recommended to add it to hot brine.

For you, today I gave everything 100! Now I'm just waiting for your kind words and comments. All recipes have been personally tested by me and appreciated by gourmets of pickles and preparations - my household, relatives and close friends. Each tomato is very tasty, juicy and fragrant - You will definitely lick your fingers!