Tomatoes for the winter. TOP - 10 recipes. Marinated tomatoes with sweet peppers: step-by-step recipe with photos

Marinated tomatoes with sweet peppers

you can cook in 2 hours.
It is after this time that the finished salad can already be served. Guests will definitely appreciate it, as it is very tasty. And if you serve marinated salad of tomatoes and sweet peppers
in winter, then you will be guaranteed the status of the best housewife.

Without sterilizing the jars, such a preparation can be stored for one or two weeks in the refrigerator without fear that the salad will spoil. Just 2 hours after cooking, marinated tomatoes with sweet peppers

have an excellent taste, but if you keep the jar in the refrigerator for several days, then you will be able to fully appreciate the richness of such a salad.

Ingredients

1. For a 0.5 liter jar:
2. tomatoes - 4 pcs.,
3. sweet pepper – 2 pcs.,
4. onion – 1 pc.,
5. parsley -5 sprigs,

For the marinade:

1. vegetable oil – 50 ml,
2. vinegar 9% - 1 tbsp. spoon,
3. soy sauce – 2 tbsp. spoons,
4. salt – 1 teaspoon,
5. sugar – 3 teaspoons,
6. mustard – 1 teaspoon,
7. garlic – 2 cloves.
8. Recipe

Marinated tomatoes with mint and cloves: recipe

Prepare all ingredients for homemade preparation.

Wash liter jars thoroughly in hot soapy water and rinse well. At the bottom of each jar, place a sprig of fresh mint, a few clove buds and 3-4 allspice peas.

Wash small tomato fruits and put them in a jar.

For a liter jar we need half a tablespoon of salt, 2 tablespoons of granulated sugar and 2 tablespoons of apple cider vinegar. If you seal the tomatoes in larger jars, then you need to increase the amount of spices.

Boil water in a kettle and pour in a thin stream into a jar of tomatoes. Cover with tin lids and leave the jars for 10 minutes. The spices should dissolve in the water, forming a marinade.

Place a towel on the bottom of a large saucepan or place a special stand; this is necessary so that the cans of tomatoes do not burst. Pour in warm water and place the pan on the fire. Carefully lower the filled jars, the water should reach the hangers. Bring to a boil and sterilize the workpieces for 10 minutes at low boil. Then screw the lids tightly, turn the jars over and make sure that no air gets inside. Wrap the tomatoes in a blanket until they cool completely. Place in a cool place; until next season, pickled tomatoes with mint and cloves retain both taste and color. Also try making pickled cucumbers with zucchini and mint, it’s also easy and very tasty.

Bon appetit and happy cooking everyone!

Author: Liliya Purgina

Marinated cherry tomatoes with cherry plum. Recipe with step-by-step photos

I suggest marinating small cherry tomatoes with cherry plum. The tomatoes turn out very tasty, with a subtle fruity tint. Cherry plum adds an unusual sweet and sour taste to the marinade. You can drink the marinade. Also in the recipe for marinated cherry tomatoes with cherry plum

Honey is used, which will add sweetness to the tomatoes.

Cooking time for pickled cherry tomatoes: 30-40 minutes.

Ingredients:

• cherry tomatoes
• cherry plum
• garlic
• dill
• parsley
• red basil.

For the marinade:

• water 750 ml
• honey 1-2 tbsp. l. (sugar)
• salt 60 g
• wine vinegar 50 ml

Cooking recommendations

To make the preparation tasty, it is important to pay attention to the selection of ingredients. For cooking, select tomatoes that are firm and without cracks or dents. All fruits must be the same size in order to be evenly soaked in the marinade.

All fruits should be the same size in order to be evenly soaked in the marinade.

Small vegetables are easier to put in a jar and take out again. If the tomato is too large, it is better to cut it into 4-6 pieces. Cooks often use unripe green tomatoes - they are crispier and more elastic.

At the request of the housewife, various spices and herbs are added. These can be hot peppers or, conversely, sweet mint and basil. It all depends on personal preference. However, the flavor of the additives should not overpower the main ingredient. Everything should be in moderation. Instead of the usual vinegar, many people use apple or balsamic vinegar - they give dishes a milder taste.

Marinated cherry tomatoes with cherry plum - recipe

Rinse the cherry tomatoes and pierce each fruit with a needle. After piercing the tomatoes, there is a high chance that the skin will not burst during the canning process. Choose firm tomatoes for this recipe. You can use cream tomatoes.

Wash the cherry plum and remove spoiled fruits. Rinse the greens.

Thoroughly sterilize the jars with steam in advance along with the lids. It is convenient to close such small tomatoes into half-liter jars. I opened the jar and ate it in one or two sittings. When a large jar is opened with a preparation, it sits in the refrigerator for a long time. Place dill, parsley and red basil on the bottom of the jar.

Pour tomatoes mixed with cherry plum into a jar. If you take 1 part of tomatoes, then take 0.5 parts of cherry plums.

Add a few cloves of garlic and sprigs of dill to the jar. Fill a jar of tomatoes with boiling water. Cover the jar with a lid and leave for 10 minutes. Drain the water, then fill it with boiling water again and keep it covered for 5 minutes.

Now pour the water into a bowl, add salt and honey. Cook the marinade for 3 minutes, add wine vinegar. Wine vinegar is added to these tomatoes, which is not as concentrated as ordinary table vinegar, because cherry plum has its own natural acid. Honey can be replaced with sugar.

Pour the honey marinade over the tomatoes and cherry plums and seal the jar. Cover with a towel until completely cooled upside down. Marinated cherry tomatoes with cherry plum

ready. You will definitely like canned cherry tomatoes in apple juice.

Pepper in tomato juice for the winter, bell pepper lecho, preservation recipes, video

Many families preserve pepper in tomato juice for the winter. The dish turns out unusually aromatic. Preservation has its own unique taste, and this simple recipe can be done even by a novice cook. In winter, you really want to treat yourself to something especially tasty and nutritious, and numerous holidays require housewives to show maximum culinary imagination.

This winter preparation is suitable both as a dish for everyday cuisine and as a decoration for a festive feast. Juicy, sweet, spicy - a jar of peppers in tomato juice, opened at a family dinner, is eaten right there in an instant.

About the benefits of the main ingredient

It is recommended to prepare sweet peppers in tomato juice for the winter not only because of their exceptional taste, but also because of the high content of nutrients in peppers. In addition, pepper retains the maximum amount of active components during any type of processing.

First of all, we can note the low calorie content of lecho with tomato juice: only 29 kilocalories. A real dream - tasty, healthy, and safe for your figure.

Frequent consumption of sweet pepper helps normalize nerve function; it is recommended for those who have depression, insomnia or are in a constant state of stress. The effectively beneficial properties of sweet pepper appear if there is a loss of strength, fatigue or memory impairment.

About tomato juice - the second main ingredient

Tomato juice is the result of tomato processing. Most nutritionists say that this juice is very healthy and advise drinking it regularly. What beneficial substances does tomato juice provide?

Tomato juice is called the drink of longevity; it contains almost all the vitamins, microelements, and organic acids that are necessary for humans. The juice also contains carbohydrates and dietary fiber, which make the dish a favorite for those losing weight.

Few people have heard that tomato juice is an excellent cosmetic product. Cosmetologists have learned about the properties of tomato juice and now many women use this unique juice in homemade face masks, which gets rid of wrinkles, and thanks to the treatment, a beautiful tan color is preserved.

Marinated cherry tomatoes with cherry plum. Photo

Elbi.

Spicy pickled tomatoes. Recipe with step-by-step photos

Preparing spicy pickled tomatoes Slivka

. This version of canned tomatoes will perfectly complement the table at banquet events; these tomatoes will appeal to lovers of savory snacks. Also, don’t forget about the spices, enrich the marinade with a fragrant sprig of thyme, add a few mustard seeds and fresh parsley.

Slivka tomatoes are quite dense in structure, in order to preserve this feature, we perform a small manipulation, namely, we make several punctures in the tomatoes, this step will allow them to remain dense and with an intact skin. The list of necessary ingredients for preparing pickled tomatoes is designed for a liter jar.

List of products for preparing pickled tomatoes for the winter

:

• 550 grams of tomatoes;
• hot peppers;
• 2 cloves of garlic;
• 3 sprigs of parsley;
• Bay leaf;
• 9 black peppercorns;
• 0.5 tsp. mustard seeds;
• 6 coriander peas;
• Art. l. Sahara;
• tsp salt;
• 3 sprigs of thyme;
• Art. l. vinegar.

Tomato

You will need the following:

• Tomatoes 2 kg.
• 2 tablespoons of salt.
• Pepper.

Homemade tomato is prepared as follows:

1. Wash the tomatoes. We wait until they dry.
2. Cut the fruits into pieces. Place the mixture on low heat. Cook until they become soft.
3. Now blend the mixture in a blender. But the tomato will taste better if you pass the mixture through a sieve so that only the liquid is retained.
4. Pour the tomato into the pan. Cook over low heat for several minutes. Salt and pepper.
5. Pour the boiled tomato into jars. Roll up the lids.
6. Roll hot cans into clothes. We are waiting for it to cool down.
7. We move the jars to the cellar.

Note! Various types of peppers can be used in this recipe. Some use black, some sweet (beat together with red fruits, 3 peppers per 1 kg). Some people use chili if they like it spicy. Don't be afraid to experiment, use other seasonings to achieve the desired taste.

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Spicy pickled tomatoes - recipe

So, we select dense tomatoes, as small as possible, wash them well under cold running water, and dry them with a towel. We take a toothpick or skewer, make two punctures in the place of the stalk, we perform this manipulation with all tomatoes.

We sterilize two half-liter jars or one liter jar in advance, put two sprigs of parsley, garlic slices and aromatic thyme on the bottom of the jar.

We wash the hot pepper, remove seeds and veins, cut the pulp into small segments; at these stages it is better to work with gloves to avoid burning your hands. Now fill the jar with tomatoes and pepper slices.

We cook the marinade, for one liter we take 650 grams of water, bring it to a boil, add the necessary spices, boil for three minutes, dissolve grains of salt and sugar, at the end add a measured amount of vinegar, bring to a boil, immediately remove from the stove.

We don’t filter out the spices; we pour the tomatoes and peppers directly with them.

Without sealing, sterilize the tomatoes for 8 minutes, then seal them tightly with sterile lids. Cool the spicy pickled tomatoes, turn the jar upside down, wrap it in a warm blanket, and leave it for a day.

Storing pickled spicy tomatoes

in the pantry/cellar. Bon appetit! Prepare Italian marinated tomatoes as well.

Inventory

Gas stove, Glass jars (3 l.), Seaming machine (manual), Tin lids, Cutting board, Sharp knife, Pan, Tablespoon

Step 1: take tomatoes.

For canning, take medium-sized ripe red tomatoes. They must be without any visible damage. Wash them thoroughly under cold running water. Next, we need to peel the vegetables

To do this, take a sharp knife and carefully make a small cross-shaped cut at the base of the tomato, but be careful not to cut through the flesh of the fruit itself. Having made cuts in all the tomatoes, put the vegetables in a pan in one layer and fill them completely with boiling water for 10 - 20 seconds. After this time, the corners of the skin from the cuts should curl

Next, carefully drain the hot water and fill the tomatoes with cold running water. Peel the cooled tomatoes by lightly pulling the curled edges of the skin with the blunt side of a knife. Set the peeled tomatoes aside.

After this time, the corners of the skin from the cuts should curl. Next, carefully drain the hot water and fill the tomatoes with cold running water. Peel the cooled tomatoes by lightly pulling the curled edges of the skin with the blunt side of a knife. Set the peeled tomatoes aside.

Step 2: take the pepper.

Take red bitter and sweet capsicums, rinse them thoroughly under cold running water. Then, using a sharp knife on a cutting board, carefully cut the pepper lengthwise into two parts and clean it of seeds and stalks. Rinse the peppers, cut into two parts and peeled, thoroughly again under cold water and set aside.

Step 3: Step 3: prepare the carrots.

Take medium-sized carrots. Rinse it thoroughly under cold running water. Next, carefully peel the carrots using a sharp knife. Wash the carrots well again under cold running water. Then, on a cutting board, cut the peeled carrots with a knife into circles, approximately 0.7 cm thick. Set the chopped carrots aside.

Step 4: add parsley.

Wash the parsley with roots thoroughly under cold running water. Next, on a cutting board, coarsely chop the parsley with a knife, and the root must be cut into circles no more than 0.7 cm wide.

Step 5: prepare the brine.

Pour one liter of water into the pan, add salt and granulated sugar. Mix everything thoroughly with a tablespoon and place on the gas stove. Bring the brine to a boil over medium heat and remove the pan from the stove.

Step 6: Place vegetables in jars.

We place the vegetables prepared for canning into pre-prepared clean jars in the following sequence: first, peeled tomatoes. Place carefully so as not to damage the tomatoes. Then, peeled and cut into halves hot and sweet red capsicum, then carrots and parsley root cut into slices and coarsely chopped parsley, after that, put black hot and allspice peppers (peas) in a jar. Then, you need to pour chilled brine over the vegetables. Next, put the jars in a large saucepan with warm water, so that the water covers them by more than half. Place the pan on the gas stove and bring the water to a boil over medium heat. Sterilize for another 20 minutes. Then, carefully remove the jar from the pan and add vinegar essence (80%) to it. Next, we seal the jars using a manual seaming machine with sterilized tin lids. It is very easy to sterilize them. To do this: place the tin lids in a pan of boiling water for 5 - 10 minutes, then carefully remove them. The main thing is to achieve tightness. The lid should not let air inside the jar. We check this by turning the rolled up jar upside down. If the liquid does not leak, then the jar can be sent for storage. Canned tomatoes with peppers are ready!

Step 8: Serve canned tomatoes with pepper.

You can serve tomatoes canned with peppers after two months. This appetizer is perfect with meat dishes or as an independent dish. Bon appetit!

Tips for the recipe:

– – Tomatoes with different degrees of ripeness must be canned separately.

– — The strength of the preparation of brine for canning tomatoes directly depends on the degree of ripeness of the fruit (for more ripe fruits, a saltier brine is prepared).

- Until the rolled up jar has completely cooled down, it must be kept at room temperature and only after a day can you move it to the pantry or cellar.

Spicy pickled tomatoes. Photo

Selection and preparation of vegetables

The most important secret of tasty and aromatic lecho is the preparation of soft and ripe products.

The main vegetable in this dish is sweet bell pepper, so you should pay special attention to it. The peppers should be ripe, but not overripe, juicy and fleshy with smooth skin without spots or bruises, otherwise you risk ruining the taste of the prepared dish.

Cut the stems from the bell pepper, remove the seeds and rinse well under water. How to cut peppers is up to the owner; most often they are cut into strips.

Before adding tomatoes to a dish, pour boiling water over them and peel them, this will make the result more effective. As for other vegetables, they also need to be thoroughly washed and dried before adding to the dish.

Care

The following features make greenhouse conditions ideal for growing vegetables:

1. The fertile layer does not erode.
2. There is no free access for harmful microorganisms and insects.
3. Plants are not threatened by cold wind, rain and hail.
4. Cross-pollination with plants growing nearby is excluded (it does not occur between peppers and tomatoes).
5. An optimal temperature and humidity regime is created. Temperature changes that are harmful to plants are eliminated.

But even under such favorable conditions, plants require care. They work like this:

1. Two weeks after planting, necessary for the plants to adapt, the soil is fertilized. For both crops, liquid mullein diluted with water (10 liters of water per 0.5 liter of fertilizer) with the addition of nitrophoska (1 tbsp per specified portion) is suitable.
2. For the first week, watering is not carried out, allowing the plants to get used to the new conditions. Then water every 5 days. The water temperature for irrigation is not lower than +220 C. Water in the morning or evening, when the sun is low above the horizon. Specific volume of water per watering: before flowering - no more than 5 l/m2, with the beginning of flowering - no less than 10 l/m2. During the flowering period, when watering, water is applied to the root so as not to wash away the pollen (this is especially important for self-pollinating plants).
3. The temperature in the greenhouse is maintained at +220 – +250C. Excess heat will attract harmful insects and contribute to the development of diseases.
4. The greenhouse is regularly ventilated. Sunny, windless weather is best suited for this.
5. At the first symptoms of phytocytosis, the duration or frequency of ventilation is increased.
6. To prevent diseases and the development of harmful insects, the bushes are sprayed with fungicide monthly. It is better to use folk remedies as they are more environmentally friendly.
7. In case of abnormal cold weather, the greenhouse is heated with a heat gun set to a temperature of +400C.
8. Grown bushes are formed by removing excess shoots - stepchildren. Pinching improves the quality and volume of the harvest. Tomatoes must be planted; for peppers, this procedure is often ignored.
9. Tall bushes are tied to pegs driven into the ground.
10. The bushes are periodically inspected in order to timely identify harmful insects and diseases. Diseased leaves are cut off and burned. Inspection for harmful insects should be carried out carefully: many of them, for example, aphids, initially settle on the underside of the leaves and therefore remain unnoticed for a long time.

To identify aphids and other small living creatures, a vegetable grower with impaired vision should use a magnifying glass.

Peppers and tomatoes grow well together. The fact that they have different requirements for ventilation is not a problem: peppers can be fenced off with film or protected with a greenhouse. If care is organized correctly, in accordance with the recommendations given in this article, both crops will produce a rich and high-quality harvest.