What to do with overripe tomatoes? How to save tomatoes that have started to spoil. If you do not have time to sell the crop, and the fruits begin to rot, this is not a reason to throw them away. Soft tomatoes with cracked skin will be the basis for many dishes. We offer recipes for delicious appetizers and sauces from overripe tomatoes. SauceFor 10 minutes, you can make sauce for fish or pasta from rejected tomatoes. Grind a few tomatoes on a grater (the skin is thrown away). In the resulting gruel, add chopped garlic, parsley or basil / dill leaves + salt + pepper. It remains only to mix - it's ready. Serve with boiled pasta, fish, steak. Leftover sauce will keep in the refrigerator for a week. Sandwich pasteOverripe tomatoes can be used to make pasta, like lecho, but without cooking. Cut the fruit in half, remove the veins with the stalk, salt and put on a baking sheet. Bake 30 minutes. After cooling, remove the skin, mash (with a fork or crush). Add salt, garlic paste + olive oil + any herbs (oregano, basil, cilantro, marjoram, parsley). Mix better in a blender. Spread the finished pasta on pita bread, croutons, bread - delicious! Tomato oil Send tomatoes to the oven (10 minutes), cool, remove hard fibers. We load the butter, tomatoes, available herbs (thyme, dill, oregano, basil) + pepper + salt into the blender - beat. The resulting oil is used as you like: with pasta, rice, mashed potatoes, smear on sandwiches, toasts. Unused oil can be stored for up to 2 weeks in the refrigerator and up to six months in the freezer. Salad dressing Rub half of the peeled fruit through a sieve. Add wine vinegar, mustard, salt, honey and whisk. Without turning off the blender, slowly pour in vegetable oil, preferably olive oil. The resulting dressing is ideal for salads, side dishes of vegetables and cereals. If you intend to keep the leftovers in the refrigerator, then leave it warm for 15 minutes before use. Then stir/whisk thoroughly. Jam Delicious vegetable "jam" from tomato. For jam, boil tomatoes until thickened. Add salt, sugar, lemon juice, flavors from coriander, cinnamon to chili. Cooking should be until the solidifying jelly-like mass. Tomato soup Fry several types of onions (leek, turnip, shallots), garlic in vegetable oil. Salt, pepper, add chopped tomatoes, pour broth or water. Boil for half an hour. Grind the slightly chilled soup with a blender. Italian appetizer or bruschettaIt is prepared quickly from overripe tomatoes. Remove defective parts from fruits, bake for 5-7 minutes. On toasted bread, grated with garlic or sprinkled with grated cheese, put baked tomatoes. Salsa The main ingredient of classic salsa is chopped tomatoes. Therefore, it is quite possible to use damaged, rumpled fruits here. Take garlic, your favorite herbs, spices, onions, and tomatoes. Everything is finely cut, flavored with lemon juice or wine / apple cider vinegar. For spiciness, you can use chili peppers. Gazpacho A classic Spanish dish is hard to make, but with a batch of mashed tomatoes you can "make a homemade version" of gazpacho (cold soup). Take 6 large tomatoes, one each: sweet pepper, fresh cucumber, red onion, two slices of stale bread and a couple of cloves of garlic. Everything is cut large, the bread breaks, everything is mixed in a bowl and covered. Let it sit for an hour or two. Then everything in a blender + wine vinegar + olive oil, then in the refrigerator. The soup is served chilled. Tomato omelette or frittataThe Italian omelet does not have a clear recipe. The dish is considered convenient for improvisations. In any case, the main participant are tomatoes. Defective / overripe tomatoes are fried in vegetable oil in a pan. If desired, any available vegetables are added: sweet pepper, onion, cucumber. Ready ingredients are poured with egg mixture. Bring to readiness under the lid or in the oven. Homemade ketchupMade from overripe tomatoes. Cut 5-6 kg tomatoes + 2 onions. and cook for 40 minutes, then pass everything through a sieve. Again in the pan + half a glass of sugar + full st. a spoonful of salt + 2 tsp ground pepper + tsp mustard + a pinch of coriander. Boil until thick, at the end pour half a glass of 9% vinegar. Properly brewed ketchup becomes red-brown, the volume is reduced by a third. Pour into jars, roll up, wrap. FreezeEffortlessly freeze the tomatoes for later use. Wash, remove rotted places, dry on a paper towel. Place in plastic wrap and freezer. After thawing, peel off the skin and use for any recipe. You can store until the next harvest.

According to its nutritional value among vegetables, tomatoes occupy one of the first places. Tomatoes (tomatoes) contain 93.8 percent water, 1.6-6.4 - sugars, 0.3-1.7 - citric acid, proteins, vitamins C (40 mg per 100 g of fruit), B1, B2, PP , K, carotene, from mineral substances - salts of iron, phosphorus, potassium.

They have a low calorie content (19.7 kcal per 100 g of fruit), so they are recommended for overweight people. The absence of special substances in them - purines - allows them to be used by patients with gout. Tomatoes are recommended for food for patients with various types of metabolic disorders. They are useful in diseases of the cardiovascular tract. Fruit pectin lowers cholesterol levels in the blood, inhibits the growth of bacteria.

Bookmark for long-term storage

For bookmarking for long-term storage, tomatoes of late plantings of the milky or green stage of maturity are taken, healthy fruits are selected and placed in boxes with trellised lids with the stalks up. At the bottom of the box between the fruits, small dry (best of all birch) shavings or peat are poured, you can also wrap each fruit in paper. The best temperature for storing tomatoes is 12°C. The shelf life of tomatoes according to this method is from 1 to 3 months.

According to the second method of storage, the fruits collected at the end of October at the stage of milky ripeness are wrapped in black thin paper, placed in a disinfected low (Bulgarian type) box with dry, clean straw and brought into a dark, ventilated storage. Here they need to be kept at a temperature of 8-10 ° C. With this method, tomatoes can be stored until January.

For harvesting, tomatoes are canned, pickled, salted, jam is made.

RED TOMATOES NATURAL
Select fruits with a good even color, dense and uniform in size, put in jars and pour boiling brine. Cover jars with lids and sterilize, keeping in boiling water liter - 8-10 minutes, three-liter - 15-20 minutes.
For brine: for 1 liter of water - 50-60 g of salt or 35 g of salt and 6 g of citric acid.

WHOLE TOMATOES WITHOUT SKIN
For the preparation of canned food, use red oval or plum-shaped fruits, as well as small round tomatoes, up to 3-4 cm in diameter.
Sort the tomatoes by size, degree of maturity and color, remove the stalks, rinse in running water, put in a colander or on a blanching net, immerse in boiling water for 1-2 minutes and cool with cold water. After that, the skin is easily separated from the pulp with a knife.
Place peeled tomatoes in prepared jars and pour hot brine over them. Sterilize the filled jars at a temperature of 110 ° C: with a capacity of 0.5 l - 5-8 minutes from the moment of boiling, with a capacity of 1 l - 10-12 minutes.
For brine: for 1 liter of water - 50-60 g of salt.

TOMATOES IN OWN JUICE WITHOUT SKIN
Blanch the tomatoes selected for canning without skins, dipping them in a colander in boiling water for 1-1.5 minutes, and then immediately cool them, dipping them in cold water or pouring them with cold water. At the same time, the skin of the tomatoes cracks and is well removed.
Further, the cooking process is the same as in the previous recipe.

CANNED UNPEELED TOMATOES
Canned tomatoes retain their taste, aroma and nutritional value. Select fresh, regular shape, with a smooth surface, strong tomatoes, not damaged by diseases and pests, without sunburn spots. In addition, the tomatoes must be perfectly ripe - an intense red color, without a green or yellow-green spot near the stalk. Soft and overripe tomatoes, as well as tomatoes with a large number of seeds or loose flesh, are not suitable for canning. You can not use very large, cracked fruits. From them prepare tomato juice for pouring.

Peel the tomatoes selected for canning from the stalks, rinse very well with cold running water. Since tomatoes are not blanched, it is necessary to remove microorganisms adhering to them during washing. Pierce tomatoes in several places with a fork, put in jars and pour freshly prepared tomato juice, cooled to a temperature of 80-85 ° C with the addition of table salt. Sterilize filled jars and seal. Keep upside down until cool.

Prepare tomato juice for pouring from strong, well-ripened tomatoes; overripe soft fruits can also be used. Remove the stalks, greenery, parts damaged by sunburn and diseases, rinse the tomatoes with running water, cut into slices, put in a suitable dish and cook until soft and juice is released, then rub through a fine sieve to separate the seeds and skins.

Add salt to the grated tomato juice, then bring the juice to a boil. The shelf life of tomato juice after preparation is one hour. Then it begins to ferment rapidly and becomes unsuitable for pouring. In view of this, when preparing a large amount of canned food, tomato juice for pouring should be prepared in separate portions.
For pouring: for 1 liter of tomato juice - 20-30 g of table salt.

TOMATOES CANNED WITH PEPPERS
Packed in jars, peeled tomatoes and spices pour brine. Place the jar in a saucepan with warm water, put on fire, bring the water to a boil and keep the jar in boiling water for 20 minutes. Then take it out of the pan, add vinegar essence and roll up with a tin lid. Tomatoes should be stored in the coolest place.
For one three-liter jar - tomatoes - 2.5 kg, red hot pepper - 1 string, red sweet pepper - 1 pod, black hot pepper - 10 peas, black allspice - 5 peas, fresh parsley (roots with greens) - 1 piece , fresh carrots - 1 piece.

To prepare the brine - 30 g of table salt and 60 g of granulated sugar per 2 liters of water, 4 teaspoons of 80% vinegar essence.

PICKLED TOMATOES
There are many ways and recipes for making pickled tomatoes. They differ in a different ratio in the marinade of salt, sugar and a set of spices. Pickled tomatoes are mostly small: green, milky, brown, pink. At the bottom of the jar put spices and spices. Pour jars of tomatoes with boiling marinade, sterilize and roll up with tin lids.

For the first way: bay leaf - 3 pcs., black hot pepper - 10 peas, red hot pepper - half a pod, cloves - 10 pcs., cinnamon - on the tip of a knife; for marinade - for 1 liter of water, take 50 g of table salt, 50 g of granulated sugar and 4 teaspoons of vinegar essence.

For the second way: dill stalks - 10 pieces, blackcurrant leaf - 10 pieces, parsley - 15 g, mint - 10 g, hot red pepper - 1 pod; for marinade - for 1 liter of water, take 50 g of table salt, 50 g of granulated sugar and 3 teaspoons of vinegar essence.

For the third way: on a three-liter jar, take 6 glasses of water, 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 6 peas of black and allspice, 6 pieces of cloves, 3 bay leaves, a pod of red pepper, boil everything, then pour half a glass of 9 percent vinegar.

SALTED TOMATOES
Put the tomatoes in cylinders or tubs, shifting with spices, wash down with brine. Loosely seal the cylinders with lids, and put a circle in the tubs and a small load on it. It must be borne in mind that more ripe tomatoes are poured with a stronger brine. You can simply sprinkle them with salt without pouring the solution - the tomatoes will let the juice go.

For 10 kg of tomatoes - 2 bushes of dill and 1 - tarragon, 1-2 pods of hot pepper, some fresh leaves of black currant, horseradish, celery and parsley, parsnips;
for 10 liters of brine - 600 g of salt.

SALTED TOMATOES WITH MUSTARD (OLD RECIPE)
Rinse slightly unripe hard tomatoes and put them in a barrel, bucket or pan, sprinkling with blackcurrant leaves. Lay these leaves at the bottom too. In the prepared boiled brine, after it has cooled down, add dry mustard, stir and let stand.

When the brine becomes transparent, slightly yellowish, you can pour tomatoes over it. From above, as usual, put a clean cloth and oppression.

For brine: for a bucket of water - 2 thin glasses of sugar, a glass of salt, 15 bay leaves, a teaspoon of crushed peas of allspice and bitter pepper, a pack (100 g) of dry mustard.

SALTED TOMATOES WITH CARROTS
Rinse ripe firm small tomatoes thoroughly. Do not tear off the stalks - so the tomatoes do not flow out, remain firm, they can be cut into slices, like fresh ones. Put the tomatoes in a tub, a bucket, a pan in rows, sprinkling with grated carrots, add red pepper, dill, garlic, bay leaf and pour brine, put oppression on top.

Store in a cool place. If by the end of winter the tomatoes begin to turn sour, you need to get them out of the brine, wash them, put them back in place and fill them with fresh water. After that, they will remain for another 3-4 months.

For 8-10 parts of tomatoes - 1 part of carrots;
for brine - take 500 g of salt in a bucket of water.

SALTED TOMATOES IN A BAG
A plastic bag is used as a container for salting. Wash the selected tomatoes of medium maturity, then prepare the leaves of cherries, currants, dill and celery, rinse and drain. Separately chop sugar beet - it delays oxidative processes. Put a layer of greens in the bag, then a layer of tomatoes, again greens, chopped sugar beets and tomatoes. A layer of greenery is laid on top of everything. Tie the bag tightly and place in a barrel or box.
After two days, pour the vegetable mixture in a bag with brine.

To prepare the brine, take water for half the capacity of the bag, salt, add dill, hot and allspice, bay leaf, boil everything.

The brine, having cooled, strain and pour into a bag, which is then tightly tied.
FOR brine - for 1.5 liters of water - 100 g of salt, herbs and spices to taste.

SALTED TOMATOES IN OWN JUICE
Pour freshly picked blackcurrant leaves on the bottom of the prepared barrel and lay red tomatoes in rows, layering each row with blackcurrant leaves, sprinkling with salt and mustard powder. After laying several rows of tomatoes, pour them with mashed tomato mass. So alternate until the barrel is full. Put one part of the spices on the bottom of the barrel, the other - in the middle, the last - on top of the tomatoes.

Cover the tomatoes with blackcurrant leaves on top, cork the barrel and add the tomato mass through the tongue and groove hole.
Fermentation lasts 6-7 days, after which the tongue-and-groove hole is sealed and the barrel is transferred to a cold place.
For 10 kg of tomatoes with tomato mass - 500 g of salt.

DRY SALTING OF TOMATOES
Sort the tomatoes, select the unusable ones, then wash and put in a barrel, sprinkling each row with dry table salt. Close the barrel with a circle, on top of which put a small oppression. Store in a cold place.
For 10 kg of tomatoes - 1.1-1.2 kg of salt.

SALTED TOMATOES WITH YOUNG CORN
For salting, select red and green hard tomatoes. Salting is carried out in small oak barrels (25-50 l) or glass bottles. At the bottom of the prepared container, put blackcurrant leaves, previously scalded with boiling water. Wash tomatoes, spices, young stems and leaves of corn in cold water. Put a layer of corn leaves on the bottom of the barrel, then rows of tomatoes and spices. Cut young corn stalks into pieces 1-2 cm long, layering each row of tomatoes with them.

Top the tomatoes with corn leaves and pour clean water. Pour the salt into a clean gauze bag, which is placed on top of the corn leaves so that it is in the water.

Cover the barrel with a small circle, on top - a small load.
For 10 kg of tomatoes - 550-600 g of salt.

TOMATOES WITH GRAPES
Tomatoes intended for canning, peeled from the stalks, washed, pierced in several places. Put spices, tomatoes, grapes, salt, sugar in a sterilized jar, pour boiling water for 20 minutes.
Bring the drained water back to a boil, pour over the tomatoes and roll up.

For a three-liter jar - 1 sweet pepper, 1 hot pepper, 3 garlic cloves, 2 bay leaves, 5 currant leaves, 4 cherry leaves, 10 black peppercorns, 1 horseradish leaf, 2 sprigs of dill, parsley, 1 cm, a spoonful of salt. 1 st. a spoonful of sugar, 1 bunch of grapes.

GREEN TOMATOES WITH ONIONS AND CARROTS
In a saucepan put finely chopped onions, sliced ​​green tomatoes, sliced ​​carrots, greens. Pour all this with vegetable oil and simmer for 30 minutes. When the tomatoes are soft, add crushed garlic.
Arrange in half-liter jars and sterilize for 15 minutes in boiling water, roll up.

5-6 large green tomatoes, two onions. 2 carrots, 60 g vegetable oil, 5 cloves of garlic, parsley and celery.

DESSERT TOMATOES
Rinse medium-sized dense tomatoes, peel them from the stalks, blanch in boiling water for half a minute, pre-chopped in several places. Put the tomatoes in a three-liter jar, add lemongrass leaves.
Boil the apple juice, add sugar and salt, pour over the tomatoes with boiling filling, after 3-5 minutes drain the filling, boil, repeat twice more. After the third bay, roll up the jar.

On a three-liter jar - 8-10 lemongrass leaves; for pouring - for 1 liter of apple juice - 30 g of salt, 30 g of sugar.

TOMATOES DELICATE
Rinse the tomatoes, select the same size, blanch in boiling water for half a minute, put in a three-liter jar, add greens: lemon balm leaves, tarragon. Prepare the filling, in which add redcurrant juice, honey, salt.
Pour tomatoes with boiling solution, after 3-5 minutes drain the solution, boil again. Repeat two more times. After the third bay, roll up the jar, turn it upside down until it cools.

On a three-liter jar - 30 g of lemon balm and tarragon leaves;
for filling: for 1 liter of water - 300 g of red currant juice, 50 g of honey, 50 g of salt.

TOMATOES IN GELATIN
Wash large dense tomatoes, cut into 4-6 parts. Peel the onion and cut into rings. Put tomatoes and onions in jars, alternating in layers (2-3 large onions will be needed for a three-liter jar). Prepare the brine: boil water, salt, sugar and spices for 3-5 minutes. Pour gelatin with warm water and leave for 3-4 hours. Mix the brine with a solution of gelatin and pour jars with vegetables. Sterilize three-liter jars for 20-30 minutes. Before closing the jar with a lid, pour in 1 teaspoon of vinegar.

For brine - 4 liters of water, 100 g of salt, 500 g of sugar, spices (cinnamon, cloves, allspice, bay leaf, dill);
for a gelatin solution - 200 g of warm water, 11 teaspoons of gelatin.

TOMATOES WITH GOSEBERRIES
Sort the gooseberries, cut off the tails, chop. Prepare the tomatoes by blanching them for half a minute in boiling water. Pour prepared tomatoes with gooseberries, placing them in a three-liter jar. Boil the filling, pour the boiling solution over the tomatoes, after 3-5 minutes pour the solution into the pan, bring to a boil again.
Repeat two more times. After the third time, roll up the jar.

For pouring into 1 liter of water - 50 g of salt, 50 g of sugar.

TOMATOES WITH GARLIC
Peel the garlic, blanch the tomatoes for half a minute in boiling water, then make 2-3 punctures on top with a wooden stick so that the skin of the tomatoes does not crack. Prepare a filling of apple juice, salt and sugar. Put the tomatoes in a three-liter jar, sprinkle with garlic, pour boiling filling, quickly roll up and turn upside down until cool.
Similarly, you can cook tomatoes with onions, which are pre-cut into rings.

Garlic and onions are phytoncidal plants, so a one-time pour is enough.
For pouring - 1 liter of apple juice, 50 g of salt and sugar (for tomatoes with garlic), 30 g of salt and sugar (for tomatoes with onions).

GREEN TOMATOES WITH GARLIC
Rinse green tomatoes of the same shape and size, make cuts with a sharp knife. Inside each tomato, put a plate of garlic, a sprig of dill or parsley. Carefully place in prepared liter jars, pour hot marinade over and sterilize for 20 minutes.

After that, the banks quickly roll up and turn upside down until cool.
For the marinade: for 1 liter of water - 1 tbsp. a spoonful of salt, 2 tbsp. spoons of sugar, 60 g of vinegar.

CAVIAR FROM GREEN TOMATOES
To prepare caviar from green tomatoes, take green, intact, without stalks, fruits of any size and shape. To improve the taste, add carrot and parsley roots, onions to the composition of caviar. Bake tomatoes, root vegetables and onions in the oven or Russian oven.

After that, pass all the components through a meat grinder, add salt, sugar, spices, tomato sauce, mix thoroughly, bring to a boil and fill glass jars with the resulting mixture, cover with clean dry lids and sterilize for 1 hour, then cork and turn upside down .

For 1 kg of caviar - 600 g of green tomatoes, 200 g of carrots, 100 g of tomato sauce, 50 g of onion fried in vegetable oil, 25 g of parsley, 15 g of table salt, 10 g of granulated sugar.

TOMATO CAVIAR
Bake tomatoes, pass through a meat grinder, add salt, pepper and onions fried in vegetable oil. Mix everything well. Fill jars 3/4 full and top with hot tomato sauce.

The sauce is prepared from mashed tomato mass, to which you need to add bay leaf, pepper, dill and parsley, sugar and salt (to taste).

JUICE, PUREE, TOMATO PASTE
Wash ripe tomatoes with cold running water, cut into pieces, put in a saucepan without water and put on fire. When heated, the tomatoes will release juice and settle.

Add a new batch of tomatoes, then more, until the pan is filled to the top. Heat over low heat for about 20 minutes until the mass boils, then drain the juice, pour hot into bottles, warm the bottles for 25-35 minutes.
Prepare puree and pasta from the tomato mass left in the pan. For mashed potatoes, it needs to be boiled 2-2.5 times, for pasta - 5-7 times. Arrange in glass jars and sterilize for 30-40 minutes.

For 1 kg of finished puree or paste - 3 tbsp. spoons of salt.

TOMATO JUICE WITH PULP
Ripe, overripe, well-colored tomatoes can be washed, peeled and boiled, then rubbed through a sieve. Evaporate the juice for about 30 minutes, then pour into jars or clean bottles. Sterilize for 30 minutes at 90°C.
The juice is diluted with lemon juice in winter and served as a drink. You can make soups and sauces from it.

TOMATO SAUCE SPICY
Boil mashed tomatoes in a saucepan until half of the original volume remains. Ten minutes before the end of cooking, add granulated sugar, vinegar, salt, garlic, pepper, cinnamon, cloves. All this can be poured directly into the tomato mass or put in a bag and boiled in it, and discarded after cooking.

Pour hot sauce into jars or bottles, sterilize in boiling water and seal.

For 2.5 kg of freshly mashed tomatoes - 150 g of granulated sugar, 20-25 g of salt, 0.5 g of peeled garlic, 0.5 g of black pepper, 1 g of allspice, 1.5-2 g of cloves, 1.5- 2 g cinnamon, vinegar to taste.

TOMATO-APPLE SAUCE
Peel the tomatoes, cut into 4 parts, remove the core from the apples and finely chop, chop the onion, remove the seeds from the sweet green pepper. Put all products in a saucepan, add raisins, sugar, salt, wine or table vinegar, dry mustard, you can put ground ginger. Cook over low heat for about 2 hours. Cool, put into jars and tie. Store in a dark place.

6 tomatoes, 2 cups chopped apples, 3 peppers, 2 cups raisins, 1 cup chopped onions, 3.5 cups sugar, 1/4 cup salt, 3 cups wine or table vinegar, 60 g dry mustard, 2 tbsp. tablespoons ground ginger.

SPICE FROM TOMATOES
Wash ripe red tomatoes, pour over boiling water and pass through a meat grinder along with peeled garlic. Wash and grate horseradish, mix with ground tomatoes, add sugar, salt, vegetable oil and mix.
Arrange the finished seasoning in small jars and close them with a lid.

Store in a cool place.
1 kg of ripe tomatoes, 300 g of garlic, 200 g of horseradish, 100 g of vegetable oil, 100 g of sugar, 15 g of salt.

ADJIKA AT HOME
Rinse tomatoes, carrots, bell peppers, apples, red capsicum well and pass through a meat grinder. Then transfer to a saucepan and cook for 1 hour from the moment of boiling.

When cool, add crushed garlic, vinegar, sugar, sunflower oil, salt, mix everything well, place in hot jars or milk bottles and close (bottles can be closed with nipples), store in a cool place.

For 2.5 kg of tomatoes - 1 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 100 g of red capsicum, 200 g of crushed garlic, 1 cup of vinegar, 1 cup of sugar, 1 cup of sunflower oil, 1/4 cup of salt.

PREPARATION FOR SECOND COURSES WITH TOMATOES
Sort the tomatoes by size and quality. Wash the best and cut into 2-4 parts, the rest will be used to prepare the filling. Peel the sweet peppers from the stalks and seeds, wash it, cut into pieces. Eggplants are also cut into pieces and put in salt water for half an hour (3 tablespoons of salt per 1 liter of water) to remove bitterness. Remove the ends from green beans, then cut into pieces 2-3 cm long, wash. Dip the pepper and beans for 3-5 minutes in boiling, and then in cold water.

Prepare the filling: cut the tomatoes into pieces, boil them for 10 minutes and rub through a colander or sieve. Salt the resulting mass and, stirring, bring to a boil. Put prepared peppers, eggplants, green beans in a saucepan with hot filling and simmer for another 20-30 minutes over low heat.

In each jar put chopped celery, parsley, then a layer of tomatoes, and on top - a layer of vegetables.
Cover jars with lids and sterilize half-liter - 30 minutes, liter - 40 minutes.
For a half-liter jar - 125 g of tomatoes, 125 g of pepper, 75 g of eggplant, 25 g of green beans, 2-10 g of herbs, 5 g of salt, 150 g of tomato sauce.

TOMATOES IN SUNFLOWER OIL
At the bottom of a liter jar put bay leaf, black pepper, onion cut into rings. Then tightly lay the red tomatoes, cut in half, with dense pulp. Lay cut side down. Place a few onion rings on top.
Pour the marinade over the tomatoes, put in a saucepan with water and sterilize for 15 minutes, covered with a lid. Before corking, pour a little sunflower oil into a jar so that it covers the marinade with a layer.

1 onion, 2 bay leaves, 6 black peppercorns; for marinade: for 1 liter of water - 7-10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. spoons of salt, 2 tbsp. tablespoons of sugar, after boiling, add 3 tbsp. spoons of vinegar.

GREEN TOMATO SALAD WITH ONION AND PEPPER
Pour boiling water over the tomatoes, cool, cut into slices and, combining with onion rings and sweet pepper strips, mix. Add dill, salt, sugar, pepper to the salad, put tightly in sterile jars, pour boiling marinade and sterilize half-liter jars - 10 minutes, liter jars - 20 minutes, add vegetable oil at the end. Banks roll up.
You can also add chopped grated cabbage to such a salad.

For 1 kg of green tomatoes -0.5 kg of onions, 3-4 sweet peppers; for marinade - for 1 liter of water - 70 g of vinegar, 20 g of sugar, 50 g of salt.

GREEN TOMATOES WITH VEGETABLES
Finely chop the green tomatoes and onions, grate the carrots on a coarse grater. Put the vegetables in an enamel bowl, add salt and leave for 10-12 hours. Prepare marinade. To do this, pour vegetable oil, 9% vinegar into a saucepan, add sugar, black pepper and bay leaf, put on fire and bring to a boil. Pour the hot marinade into the salad mass, mix everything thoroughly and put on fire again. After boiling, cook for half an hour, stirring constantly. Arrange the hot salad in sterilized jars and roll up the lids.

3 kg of green tomatoes, 1.5 kg of carrots, 1.5 kg of onions, 100 g of salt; for marinade - 300 g of vegetable oil, 200-250 g of vinegar, 300 g of sugar, 5-6 black peppercorns, 5-6 bay leaves.

TOMATO JAM
Select whole small firm unripe tomatoes, rinse well. With a clean screwdriver, carefully make a deep hole on the frontal side (against the stalk) and carefully, so as not to touch the pulp, remove the seeds. Put a slice of walnut into the resulting cavity. Pour stuffed tomatoes with half-prepared syrup and leave for 5-6 hours.
After that, cook until tender for about one hour. If there are no walnuts, you can make jam from some tomatoes.

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Tomatoes (cherry or regular) - how much will go in on the shoulders of the jar;
Horseradish leaves - or a piece of root - 3-4 cm;
Black peppercorns - 4-5 pieces;
Bay leaf - 1 piece;
Dill umbrella - 1-3 pieces;
Leaves of currant and cherry - 3-5 pieces;
Garlic - 2-3 cloves;
You can add hot pepper to your taste.

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Marinade: per 1 liter of water
Salt - 4 teaspoons (a little less than 1 tablespoon);
Sugar - 2 tablespoons
Vinegar is taken based on the volume of the jar. For a liter jar of tomatoes - 1 teaspoon of 9% vinegar, for a three-liter jar - 1 tablespoon of 9% vinegar.

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Cooking:
Put spices in each sterilized jar: garlic, herbs, pepper. Then put the tomatoes (shoulder-deep).
Then, pour the first time with boiling marinade. Let stand for 10-15 minutes so that you can take the jars with your hands. Pour the marinade back into the saucepan and bring to a boil. Pour a second time. Let stand for 5 minutes. Drain. Boil. Pour a third time. Add vinegar. Close with lids.

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Send the rolled cans of tomatoes to cool, turning them upside down and wrapping them in warm rags until the morning. Store marinated tomatoes at room temperature in a dry and dark place until the next harvest or longer.

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Tomatoes for the winter "Spicy halves"

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I have never eaten such delicious tomatoes. I asked my sister for a recipe for tomato halves for the winter and I will share it with you. This recipe uses hard cream. And you can also twist small brown tomatoes.

Products
For a 1 liter jar:
Tomatoes - 700-800 g
Bay leaf - 3 pcs.
Peppercorns - 6 pcs.
Parsley greens - 2-3 sprigs
Garlic - 3 cloves
Vegetable oil - 3 tbsp. spoons
Small onion (optional) - 1 pc.
Hot pepper - 1 piece (1-2 cm)
For pouring (for 7-8 liter cans):
Water - 2.5 l
Sugar - 2 cups
Salt - 3 tbsp. spoons
Vinegar 9% - 1 cup

Cooking:
Prepare vegetables, peel garlic. If you add onions, then peel, wash, cut into half rings.
Sort the tomatoes, wash, cut into halves, cut the stem.
Wash the parsley.

At the bottom of the sterilized jars, put the onion in half rings (optional), 3 cloves of garlic, 3 bay leaves, a couple of parsley sprigs, 6 peppercorns, a piece of hot pepper, pour vegetable oil.
Then put tightly prepared tomato halves in a jar (cut down).
So prepare all banks.

Marinade:
To do this, pour water into the pan, add sugar and salt. Put on fire. Boil. Boil 5 minutes. Add vinegar. Mix. Boil.
Pour marinade over tomatoes. Cover with lids.
Place the jars in a container for sterilization. Fill jars up to the shoulders with water. Boil. Sterilize jars for 10 minutes.
Roll up the lids on the tomatoes.
Turn the jars upside down. Cover with a blanket until completely cool.

Tomato halves are ready for the winter.

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Tomatoes with zucchini for the winter.

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We will need:

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2 kg tomato - small, strong, preferably slightly brown.
1.5 kg of zucchini.

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Water for volume difference. Well, as usual: 50 grams of sugar; 50 gr of rock salt; 50 g of vinegar 6%; cherry leaf; horseradish leaf; 2 leaves of laurel; 4 cloves of garlic; hot pepper; 3-4 pieces of allspice; half a sweet pepper; Dill.

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Cooking method:
Cut the zucchini into rings, cutting out the seeds. Insert the tomatoes tightly into the rings - you will get products similar to Saturn.
In a sterilized jar, put greens on the bottom and lower (tightly) Saturns.
Fill the jar with boiling water, wait 10-15 minutes, then drain the water. So we repeat 2 times. For the third time, boil the brine with sugar and salt, at the end add vinegar. Pour the brine into a jar and roll up the lids. We turn over the bank. Ready. It looks both extravagant and appetizing.

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2:9

Green tomatoes in adjika for the winter

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I make adjika very spicy. This salad is also very spicy, but despite this, it is eaten very quickly. Even children like it.

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We will need:
Green tomatoes - 3.5-4 kg
Parsley greens - 1 bunch
Dill greens - 1 bunch

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For adjika:
Sweet pepper - 500 g
Red hot pepper - 200 g
Garlic - 300 g
Red tomatoes - 500 g
Khmeli-suneli - 50 g
Salt - 150 g
Vegetable oil - 50 g

Cooking:
Let's prepare adjika. We pass everything through a meat grinder. If desired, you can soften adjika with carrots or apples, reduce the amount of hot pepper and garlic.
Washed green tomatoes cut into halves (small) or quarters (large).

3:1765

Mix the tomatoes with adjika and simmer them over medium heat, stirring occasionally.
Prepare jars and lids. They must be clean and sterilized.
Simmer until boiling. Then another 20 minutes over low heat, stirring. Add chopped greens - parsley and dill - and simmer for another minute.

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Then we put the hot salad into jars and roll up the lids. Wrap the jars until completely cool.

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Tomatoes with cucumbers for the winter

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For a 3-liter jar we need:

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1.5 liters of water,

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3 tablespoons of salt without a slide,

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3 tablespoons of sugar

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4 tablespoons of vinegar.

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2 sweet peppers, sliced

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1 whole hot pepper

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horseradish leaves, blackcurrant leaves, bay leaf,

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onion 1 head.

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Cooking:

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Put tomatoes, cucumbers with spices and greens in a jar.

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Pour 2 times with marinade, for the third time roll up the lids.

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I hold for about 10 minutes, drain, pour boiling marinade again.

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Tomato slices for the winter

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For a 1 liter jar we need:

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2-3 cloves of garlic

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1-2 bay leaves (who loves),

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5 black peppercorns,

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carnation 1 bud (who loves)

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1 onion (rings)

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1 spoon of vegetable oil.

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For the marinade: for 1 liter of water we need:

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1 st. spoons of salt

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3 art. spoons of sugar.

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Cooking:

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Arrange vegetables in 1-liter jars, pour 8 teaspoons of 9% vinegar into each, pour boiling marinade, and sterilize for 10-15 minutes. liter jar.

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Korean-style tomatoes with pepper for the winter

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We will need:
tomatoes 2 kg
carrots 4 pieces
bell peppers of different colors 5 pieces
table vinegar (9%) 100 ml
vegetable oil 100 ml
garlic 5 cloves
ground chili pepper 1 tbsp. spoon or 1 hot pepper
salt 2 tbsp. spoons
granulated sugar 100 grams
fresh parsley, dill, cilantro, horseradish root and leaf

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6:9

Cooking:
Grind carrots, bell peppers and garlic with a blender or pass through a meat grinder. But carrots can also be grated for Korean carrots, I like it better. In the resulting mixture of vegetables, add sugar, salt, ground chili or pepper without seeds, vegetable oil, vinegar and mix thoroughly, preferably until sugar and salt are completely dissolved.
We wash the greens thoroughly and then cut them very finely.
We cut the tomatoes into quarters, but if your tomatoes are plum-shaped and small, then you can cut them with a knife into two equal parts.

6:1128

At the bottom of the jar we cut the root and a leaf of horseradish, then put the halves of the tomatoes in pre-sterilized jars, lay out a layer of tomatoes cut up, then a layer of ground vegetables, and then put the greens. And so on until the end until the ingredients run out.

6:1622

Then we sterilize the jars with tomatoes for 15 minutes (depending on the size of the jars). I always try the lid with my hand, if it gets very hot and it’s impossible to hold my hand, then all the vegetables have warmed up and you can roll up the lids, this method has never let me down.
We turn the rolled cans upside down, wrap them up and leave to stand for five hours.

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Tomatoes according to the same recipe can be left for a day in the kitchen, closed with nylon lids, and then put in the refrigerator and after 3-4 days they will be ready for use. But they won't keep for long.

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Korean-style green tomatoes with hot peppers for the winter

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7:1636

7:9

You can use both green and brown tomatoes in this recipe.

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We will need:
green tomatoes one kilogram
sweet bell pepper 2-3 pcs.
sunflower or olive oil 50 ml
vinegar 9% 50 ml
7 garlic cloves
salt tablespoon
50 grams of sugar
dill and parsley, celery greens
red hot chili pepper 2

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Cooking:
Finely chop the dill and parsley. Wash the tomatoes and cut them into small pieces. Rinse the sweet pepper, remove the core with seeds and cut into strips. Cut spicy into small pieces.
Peel the garlic, chop or chop in the garlic press. Now all products should be mixed with salt, sugar, vinegar and sunflower or olive oil. Arrange in jars and cover with nylon lids. Leave for a day in a warm place, and then, when they settle, you need to tamp them down, spread one jar over a little bit of everything so that the jars are all full and the tomatoes are all in juice. But if the juice is still not enough, make a filling of 2 liters of water, half a glass of salt, 1 cup of sugar and 250 grams of vinegar and add to your jars, then put on sterilization. The same recipe can be used for ripe tomatoes, but less spayed.

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If you want to prepare such tomatoes for the winter, add a little more vinegar, per 20 grams, than in the recipe. Arrange in jars so that the tomatoes are completely in the juice. Sterilize liter jars 40 minutes after boiling water.

7:417

And our cooked gluttonous tomatoes can be put in the refrigerator, closed with airtight lids. You can try again in a week. But I must assure you that these tomatoes do not withstand the prescribed 7 days until ready. Starting from the third day, a path is trodden to the refrigerator. Clap, slam the door ... You say to yourself: "Well, one more and I'm leaving." But... The lock should be hung on the refrigerator! Big, big!

7:1156 7:1166

Green tomato salad for the winter

7:1243

8:1748

8:9

We will need:
Green tomatoes 3.5 kg,
pepper 1.5 kg,
onion 1 kg,
2/3 cup sand
1 glass of vegetable oil,
3 tbsp salt
8-10 peas of allspice,
5-6 bay leaves,
0.5 cup 9% vinegar.

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You can add 1 kg of carrots to this recipe (but this is not for everyone).

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Cooking:
Chop tomatoes, peppers, onions and put in a deep bowl, add sugar, salt, vegetable oil, spices and put on fire.

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After boiling, boil for another 5-6 minutes, pour in the vinegar and stir, and then arrange in jars, roll up the lids.
I cook such a salad for the winter, and just eat it hot or cold, i.e. “options are possible” If I cook to eat right away, I add salt, sugar to taste and do not add vinegar. We eat such a salad and as a side dish for meat.

9:1902 9:9

Fried tomatoes for the winter

9:72

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For a liter jar we need:
Tomatoes
garlic - 3 cloves
salt - 1 teaspoon + a third of a teaspoon
sugar - 3 tablespoons
vinegar 9 percent - 3 tablespoons
boiling water

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Cooking
Tomatoes should be washed and fried in vegetable oil. Cover while frying.

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11:9

We put salt, sugar, vinegar in a sterilized jar (at the bottom 2 tablespoons and on top 1 tablespoon).
Pack hot tomatoes tightly. We also put finely chopped garlic in it. Fill to the top with boiling water and roll up the lids. Wrap until cool.

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The end of summer and the beginning of autumn is the traditional time for harvesting fruits and vegetables for the winter. Recipes for preparations for the winter from we bring to your attention in this article. Choose, harvest tomatoes for future use in order to enjoy their taste in winter, moreover, with health benefits!

TOMATO JUICE WITH PULP
Cooking method:

FREEZER TOMATOES
Cooking method:

DRIED TOMATOES

SALTED TOMATOES
Products:

For the marinade
Cooking method:



Advice

TOMATOES WITH GARLIC
Products:

For the marinade
Cooking method:

CUT TOMATOES
Products:

For the marinade
Cooking method:

TOMATO HALVES
Products:

For the marinade
Cooking method:

Products:

For the marinade
Cooking method:

TOMATOES WITH A SPICY NOTE
Products:

For brine
Cooking method:

Products:

For the marinade
Cooking method:

Products:

For brine
Cooking method:



Advice

Products:

Cooking method:

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

SWEET TOMATOES with BASIL
Products:

Cooking method:

Products:

For pouring
Cooking method:

TOMATOES in TOMATO
Products:

For pouring
Cooking method:

TOMATOES AMAZING
Products:

For pouring
Cooking method>:



Advice

TOMATOES IN OLIVE OIL
Products:

Cooking method:

Products:

Cooking method:

TOMATOES IN FILLING WITH HORSERADISE
Products:

For the marinade
Cooking method:

TOMATOES IN RED WINE
Products:

Cooking method:


3. Pour tomatoes with boiling marinade, roll up.

Products:

For pouring
Cooking method:

Products:

For filling
Cooking method:

TOMATO CAVIAR
Products:

Cooking method:

TOMATO JAM
Products:

Cooking method:

Products:

Cooking method:




Advice

Bon Appetit!!!

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

TOMATO JUICE WITH PULP
Cooking method:
Tomatoes "non-marketable" mine, cut into pieces and passed through a meat grinder. Then pour the juice into bags of 200-300 ml. This amount is enough to cook cabbage soup or borscht, stew potatoes or make sauce. Next, carefully wrap the package and put it in the freezer. Before using the juice, it is desirable to defrost.

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

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

In addition to the above tomato blanks, there are others - no less tasty and original, the recipes of which we bring to your attention below.

The most important preservative
tomatoes is their sorting. Do not do it
mix different tomatoes in one jar
varieties and maturity. Necessarily
sort before canning and
divide the tomatoes into ripe, green
and brown, and sort them by
sizes - small, large and medium.

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

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

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

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

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

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

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

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

TOMATOES with CHERRY AND CELERY
Products:
For a 3-liter jar: tomatoes, 10-15 pieces of cherry plum, 2 celery stalks, 1/2 carrots, 1 sweet pepper, 1 onion, 2-3 circles of hot pepper.
For brine: water; 6 tablespoons of sugar; 1 tablespoon salt (heaping).
Cooking method:
1. Cut the celery stalks into slices, carrots into circles, sweet peppers and onions into quarters.
2. In a sterilized jar, put prepared vegetables, tomatoes, cherry plum, circles of hot pepper. Fill with boiling water, let stand 20 minutes.
3. Drain the water into a saucepan, add salt and sugar, bring to a boil. Pour boiling marinade over tomatoes and roll up. We wrap the jar in a blanket until it cools.
Advice: The brine is so tasty with a slight sourness that even children can drink it. Cherry plum can be replaced with grapes or fine tkemali cream.

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

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

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

SALTED TOMATOES
Products:
On a 3-liter jar: tomatoes; parsley and dill; 4-5 peppercorns; 2 teaspoons of mustard seeds; optional bay leaf and garlic; 1 teaspoon citric acid.
For pouring: 0.8 liters of water; 2-3 tablespoons of sugar (without a slide); 1 tablespoon salt (heaping).
Cooking method:
1. Wash the tomatoes, pierce on both sides.
2. Place dill, parsley, peppercorns, mustard seeds, bay leaf and garlic in a sterilized jar. Then put in the tomatoes.
3. Boil the brine from water, sugar and salt and pour over the tomatoes. Let stand, then drain the filling. Boil again and pour over the tomatoes. Add citric acid, roll up and leave under the "fur coat" to cool.

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

TOMATOES AMAZING
Products:
On a 3-liter jar: tomatoes; vinegar.
For pouring: for 2.5 liters of tomato puree juice - 2 tablespoons of salt; 4 tablespoons of sugar; 1/4 cup finely chopped garlic; 1/4 cup grated horseradish; 250 grams of sweet pepper.
Cooking method>:
1. We select tomatoes of medium ripeness, wash them, put them in a jar.
2. My overripe tomatoes, pass through a meat grinder. Put salt and sugar into the resulting juice puree, stir and put on fire. Bring to a boil and immediately put garlic, horseradish and sweet pepper passed through a meat grinder.
3. Pour jars with tomatoes with a hot vegetable mixture, pour in vinegar (1 tablespoon of 9% vinegar per 3-liter jar), cover the jars with lids and set to sterilize for 20 minutes. Then immediately roll up.
Advice: Tomatoes can be poured 2 times with boiling water, and the third - with hot tomato juice. Then roll up the jars and wrap well until completely cooled.

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

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

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

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

TOMATOES WITH STUFFED PEPPERS
Products:
For a 3-liter jar: about 1.5 kg of tomatoes; 3 small sweet peppers; 10-15 garlic cloves; 1 horseradish root; 1 small bitter pepper; dill umbrellas; a few pieces of cloves and allspice.
For pouring: about 1.5 liters of water; 2 heaping tablespoons of salt; 4 tablespoons of sugar; 1 teaspoon of citric acid; 1 tablespoon of vodka or alcohol.
Cooking method:
1. Wash sweet pepper, remove the middle with seeds and put 3-4 cloves of garlic inside.
2. At the bottom of the prepared jar we put the horseradish root, cut with a knife, bitter pepper without seeds, dill, cloves and allspice peas.
3. My tomatoes, we prick them with a fork at the stalk, put them in a jar of spices, between them we place peppers stuffed with garlic (with the hole up). Put a dill umbrella on top.
4. Fill the jar 3 times: the first 2 times - with boiling water, with an exposure of 5-7 minutes. Then add salt, sugar, citric acid to the drained water, bring everything to a boil, pour in the tomatoes, pour a spoonful of vodka (alcohol) under the lid. We roll up the jars, turn them over, cover them with a blanket and leave them overnight.

GREEN TOMATOES HIGHEST CLASS
Products:
On a 3-liter jar: green tomatoes; 1 teaspoon of vinegar essence; 3 tablespoons of sugar; 2 tablespoons of salt.
For filling: horseradish; parsley and dill; garlic.
Cooking method:
1. For the filling, clean the horseradish and pass it through a meat grinder, chop the garlic, finely chop the greens. Connect everything.
2. Cut the tomatoes in half. Put the filling in the cut.
3. Pour sugar and salt on the bottom of the jars, put the tomatoes. Fill with boiling water, cover with lids and sterilize for 30 minutes. Before you roll up the jars, pour in the vinegar essence. Refrigerate until completely cool.

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

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

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

Bon Appetit!!!

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