Sweet tomatoes for the winter: the best recipes with photos
Unusual recipe for sweet tomatoes for the winter will become a worthy contender even for the most sophisticated snacks and preserves. And it's right that more attention is paid to tomato preparations than to the rest! Not only are they topping home blockages, they are also the tastiest of them all. No wonder tomatoes have so many privileges! They carry these regalia with dignity with their excellent taste. Sweet tomatoes will perfectly complement any side dish, accentuate its taste and make it more expressive.
There are several ways to prepare this unusual conservation. And the following classic recipes, on which culinary techniques are based, will help to close more jars of amazing treats for the winter. Sweet tomatoes are pickled, canned and salted (oddly enough). When pickling, you will need to add citric acid or table vinegar; preservation is prepared in "sweet" brine and requires fermentation ... Each variant is remarkable and individual in its own way. Therefore, it is not difficult to choose a closure method according to your own taste.
« Canned Sweet Tomatoes»
Which is better than normal blockage or marinating? There is no need to guess! You can close a couple of jars of different blanks. And you should start with the simplest. For the first method, 35 g of table salt and 1 liter of water are needed for 1 kg of ripe dense tomatoes. Often "Sweet tomatoes for the winter" recipes accompanied by sweet pepper; but this is at the request of the culinary specialist.
Everyone knows that canning is the easiest method of preparing vegetables. And can be stored in a home pantry at moderate room temperature without damage. For her, the tomatoes are thoroughly washed out and immediately folded into prepared glass jars. It is not necessary to pour vinegar into them, since these fruits already contain acids by nature. In advance, parsley and dill seeds are placed on the bottom of the container. In a simplified version, nothing is laid at all. Grains of salt dissolve in a measured volume of water; the brine is boiled and jars are poured with it. The workpiece is placed for sterilization in a pan with boiling water or in an oven or airfryer, where it is kept for about 15 minutes (the time is indicated for a liter container). Heat-treated vegetables are rolled up. It is better to withstand them for 2-3 weeks before use; but, in principle, you can treat yourself to them immediately after cooling down.
Sweet tomatoes for the winter: Sweet vegetables marinated
"Spicy sweet twist"
Onions with celery will not be superfluous in tomato seaming. They will perfectly complement them. Bitter paprika will add moderate pungency.
Products for such preservation for one three-liter jar will be:
2-2.5 kg of ripe tomatoes,
1 large bell pepper and a piece of bitter pod,
1 onion
3-4 cloves of garlic,
2-3 sweet peas and 5 black peas,
a bunch of greens of celery and dill,
2 lavrushkas,
3 tbsp granulated sugar
2 tbsp salt,
3 tbsp 9% of the estimate.
Cooking begins with the preparation of tomatoes, as well as everything " Sweet tomatoes for the winter. Recipes with photos". They should be washed thoroughly, selecting medium-sized fruits, and dried with a kitchen towel. In addition to this, other components require attention. After washing and cleaning from the stalks and seeds, the Bulgarian pepper is cut into strips of arbitrary width. Onions - in half rings. Garlic - halves or quarters. Celery and dill are simply rinsed.
On the bottom of a sterilized glass container, peas, lavrushka, several onion rings, a couple of pieces of garlic, herbs and hot peppers are applied. Next, the container is filled with tomatoes, filled with boiling water and given the opportunity to cool slightly. Then the water is drained, granulated sugar and salt are poured into it, the liquid is re-boiled and the jars are poured with it, adding table ocet to them beforehand. Having filled in the marinade, containers can be sealed, and left to cool before transferring it to long-term storage.
Sweet tomatoes for the winter: Tomatoes in a sweet marinade with carrot tops
An unusual but very aromatic additive is carrot tops. Red tomatoes are also closed with it for the winter, using it instead of herbs and spices. So. For four containers with a volume of 3 liters each is taken: strong tomatoes, carrot tops, 5 liters of water, 5 tbsp. salt, 20 tablespoons sugar and 350 ml of table vinegar.
The main ingredients - tomatoes and tops - are rinsed in cold water and allowed to drain. Then, in each glass container, 4 sprigs of carrot tops are placed, and tomatoes are placed on it. The specified volume of water is brought to a boil, and tomatoes are poured into it. The cans are covered with seaming tin lids and left alone for 15 minutes. After insisting, the water is poured back into the pan, boiled and the marinade is prepared on it, adding sugar, salt and vinegar in succession. The filling should boil for a minute or two, and you can fill it with cans of tomatoes, which are immediately twisted, turned over, checking the conservation for leaks, and cooled.
"Sweet and sour tomatoes"
More precisely, the filling is being prepared sweet and sour. But the tomatoes in it also acquire the appropriate flavor. At first glance, some will find it unusual, but insanely pleasant. To repeat the recipe "" you need: 2 kg of ripe tomatoes (preferably small), 0.5 kg of onions, 2 tbsp. mustard seeds, 2 tbsp. coarse salt, 0.7 cups granulated sugar, half a glass of table vinegar, 4 bay leaves, 1 tbsp. black peppercorns.
According to the harvesting technology, small tomatoes, even small ones, are thoroughly washed and punctured with a wooden toothpick in order to avoid them bursting in boiling water during further processing. Then they are lightly sprinkled with coarse salt and placed in a cool dark place for several hours to infuse. During this time, the onion bulbs are peeled from the husk. The required volume of water is measured into a saucepan suitable for the capacity. Spices are poured into it and it is brought to a boil. Then onions are put into the solution, and cooking continues for a quarter of an hour. After boiling, the bulbs are removed from the liquid, which is filtered through layers of gauze or through a fine sieve, and cooled to a moderate warm temperature.
Tomatoes with an onion are placed in a sterilized seaming container and filled with cooled marinade. The workpiece is kept cool for 3 days. Then, the liquid should be drained from it, boiled again, cooled and poured back into the jars, filling them almost to the very neck or so that the tomatoes are completely covered. The container is tightly closed and stored in a rather cold room.
"The easy way"
And, finally, a simple method “ How to cook sweet tomatoes for the winter»Without any spices and herbs. Only tomatoes and bell peppers. Seems too primitive? Far from it! On the contrary, exclusively natural flavors. You can make a similar twist from: small red tomatoes and paprika. On average, as many vegetables are laid on one liter container as will fit; and their ratio can be absolutely anything. For the marinade, three cans are taken: water, 150 g of sugar, 2.5-3 tbsp. salt and 1 tsp. vinegar essence. By the way, and is executed in a similar way.
To begin with, glass jars are treated with boiling water or sterilized - as you are used to. Pepper tomatoes are washed. The testes and tails of the latter are removed, and the fruit itself is cut into 6-8 parts lengthwise. Next, the tomatoes are arranged in jars, laying strips of pepper between them. The styling is poured with pitch and infused for 15 minutes to warm vegetables. Then the water is poured back into the pan, and a marinade is made on it, adding salt and sugar and boiling the solution. Jars are poured with boiling marinade, and vinegar essence is poured into each container separately. The containers are covered with lids and rolled up. The rolls are placed upside down under the blanket, and after cooling they are removed for the rest of the conservation for the winter.
Canned or pickled - this is always a successful winter harvest; an appetizer that always turns out to be tasty and will be enjoyed with pleasure both at the festive table and on weekdays. We hope that all of the above recipes will help make excellent preserves so that you can get a lot of pleasure and compliments from them in winter.