What to cook from bad tomatoes. Tomato preparations for the winter: “Golden recipes. Homemade tomato sauce

Many people probably make fresh salads and canned food for the winter from tomatoes. But from them you can prepare very tasty, original and sometimes even unexpected dishes. They even make jam from tomatoes!

Salsa sauce. Recipe

Let me make a reservation right away that this is an inaccurate copy of the classic Mexican salsa - vegetable sauce.

I beat a couple of tomatoes in a blender, add a small slice of onion, 1 tbsp. a spoonful of mayonnaise, a clove of garlic, a slice of cheese. Finely chop a couple of leaves of basil, parsley and dill. I do not heat treat this sauce.

Here is the classic salsa recipe.

Ingredients

Tomatoes - 500 g. FRY IN OIL:

Parsley root - 7 pcs.

Sautéed flour -

Onion - 7 pcs. 1 tbsp. spoon.

Carrots - 1 pc.

Meat broth (any) - 1 glass.

Celery root - 1 pc.

Chop the tomatoes and add to the sautéed vegetables. 1 tbsp. dilute a spoonful of browned flour with cooled broth, pour into the sauce, and bring to a boil. Rub everything through a sieve and bring the mixture to a boil again. Salt, pepper, add chopped herbs.

Stuffed fresh tomatoes. Recipe

It’s easy to prepare original dishes with tomatoes. After all, they are combined with almost all products: cheese and cottage cheese, vegetables and mushrooms, fish and meat, seafood and any greens. Based on this, you can prepare stuffed tomatoes.

There are interesting varieties with half-empty seed chambers (almost like peppers), which are very convenient to use for stuffing: Meshchanskaya stuffing, Striped Cave, Stripet Staffer, Forshmak, Illusion. But I prefer smaller fruits like cherry for stuffing. They're perfect for snacking so you can just eat the whole thing. Using a teaspoon, remove the pulp from the middle and stuff with any minced meat.

■ I really like minced salted herring with herbs. Instead of salted, you can take smoked herring or mackerel. Cut the fish into fillets, chop, add finely chopped dill, parsley, basil, and a little vegetable oil.

■ Tomatoes stuffed with any boiled or canned seafood or fish are delicious. They need to be chopped, add a boiled egg, grated on a coarse grater, and a little mayonnaise. If you use canned food in oil, add only the egg.

■ To prepare minced cottage cheese, add a little garlic, chopped herbs to the cottage cheese and season with sour cream.

■ Fry mushrooms with onions in vegetable oil and stuff tomatoes. You can add a boiled egg to this minced meat.

■ My family also loves tomatoes stuffed with eggplants. Cut the eggplants into small cubes, fry in vegetable oil, add a little garlic and mayonnaise.

Classic version- tomatoes stuffed with cheese and garlic. Grate the cheese, add garlic and mayonnaise, but not much so that the minced meat is not liquid. Pack the tomatoes tightly and put them in the refrigerator. When they harden, you can cut them into rings with a sharp knife. This cutting looks very impressive if you use multi-colored tomatoes. It will turn out even more beautiful if you add finely chopped multi-colored sweet peppers and olives to the minced meat.

Baked tomatoes. Recipe

Tomatoes stuffed with mushrooms, eggplants and seafood can be baked and served hot. To do this, minced meat (pre-fry the products), you need to sprinkle with ground breadcrumbs or cheese and bake in the oven or microwave.

Tomatoes baked with fried minced meat, onions and rice are no less tasty.

Green tomatoes “Spicy Georgians”

At the bottom of a 3-liter jar, scalded with boiling water, put 2-3 bay leaves, 3 cloves of finely chopped garlic, an umbrella of dill, 0.5-7 green indoor pepper “Ogonyok”, 6-8 pcs. black peppercorns.

Place green (not brown) tomatoes. If they are large, then cut into 2-4 parts and cut out the stalk. Place red and yellow sweet bell pepper slices in a jar. Pour boiling water over and leave for 30-40 minutes.

Then drain the water into a saucepan, add 1 tbsp. a heaping spoonful of salt and 2-3 tbsp. spoons of sugar, bring to a boil. As soon as it boils, immediately pour it into a jar, add 7 teaspoons of citric acid without top.

Roll up, turn the jar upside down and wrap until cool.

Chakhokhbili. Recipe

I cut the chicken into portions. I fry it in vegetable oil. I transfer it to a plate, and in the remaining oil I fry the onion (two medium-sized onions), cut into cubes. If you have root parsley, then add 1 root, grated on a fine grater. I cut the tomatoes finely. I take as many of them as there are pieces of chicken that will be stewed. I put the vegetables in a saucepan, and when they boil, I add the chicken.

I always have browned flour. I brown it in the oven in advance, pour it into a dry jar and store it that way. When I prepare dishes that require adding it, I take as much as I need. I dilute the flour for chakhokhbili with warm boiled water to the consistency of sour cream. I add it to the saucepan. For a 1 liter saucepan you will need approximately 50 g of dry flour.

I switch the stove to a less intense heat and continue to simmer. As soon as the chicken is ready, add chopped herbs - cilantro, basil, garlic.

The original adds vinegar, but I don't use it. I think that tomatoes already provide enough acid.

Below is a recipe with vinegar. But keep in mind that it must be added to an already prepared dish, just before removing it from the stove.

For 1 serving you need:

■ Chicken - 200 g.

■ Vegetable oil -15 g.

■ Onion -150 g.

■ Tomatoes -70 g.

■ Flour - 1 teaspoon.

■ 9% vinegar - 1 teaspoon.

■ Cilantro and basil -15 g.

■ Garlic - 1 medium clove.

I am one of those people who remake everything to their liking. Therefore, I cannot vouch for the accuracy of following the recipe for this dish of Georgian cuisine.

Gazpacho. Recipe

This is a Spanish soup, which in the summer heat is not inferior to our okroshka. It is very tasty cold.

Scald ripe tomatoes with boiling water. Mash pieces of wheat bread without crusts. Beat 1-2 tomatoes in a mixer along with bread. You can first dry the bread in the oven until golden brown, like you would for croutons, and then grind it in a coffee grinder and mix it with tomatoes. The taste is completely different. Then I mix the mixture with mayonnaise, add tomato juice, salt and ground red pepper.

I cut the remaining tomatoes, cucumbers and green onions into small cubes. I add a small bunch of parsley and dill. I mix all the ingredients and put it in the refrigerator.

In the original, vinegar is added, but again I don’t use it.

I'll tell you the recipe.

■ Bread -50 g.

■ Tomatoes - 700 g.

■ Cucumbers - 200 g.

■ Mayonnaise - 750 g.

■ 9% vinegar - 1 teaspoon.

■ Greens, red pepper and salt - to taste.

Omelette and tomato snack cake

If you take any minced meat and add diced tomatoes to it, you will get a wonderful omelette filling. I prepare the omelette at the rate of 1 tbsp for 1 egg. spoon of mayonnaise. Mix the ingredients thoroughly, mix with the minced meat like this; so that it is not very thick (approximate calculation - for 1 egg, 1 tablespoon of minced meat already with tomatoes).

You can make an excellent snack cake from round or rectangular layers of such an omelet by layering the “cakes” with cheese and mayonnaise instead of cream. The sides should be sprinkled with breadcrumbs or finely grated cheese. Top with herbs and other vegetables.

Finger-licking tomatoes! Recipe

Place chopped parsley and garlic into the jars, pour in calcined vegetable oil (1 tablespoon per liter jar), and add strong tomatoes. Large ones can be cut in half.

Place a couple of onion rings on the tomatoes. Pour in the marinade; it should not be boiling, but hot.

Marinade: for 3 liters of water 3 tbsp. spoons of salt, 7 tbsp. spoons of sugar, 1 tbsp. spoon of allspice peas, 1 teaspoon of black peppercorns. Boil everything, turn off the heat and pour in 1 glass of 9% vinegar.

Sterilize the jars for 15 minutes and roll up.

First of all, the marinade is drunk with pleasure, and only then the tomatoes are eaten.

Chutney. Recipe

Tomato chutney is prepared in India. Very tasty sauce, reminiscent of ketchup. I I use the following ingredients.

■ Tomatoes -8-10 pieces.

■ Water -0.5 cups.

■ Ghee - 2 tbsp. spoons.

■ Mustard seeds - 1-2 teaspoons.

■ Hot pepper - 1 small pod.

■ Cinnamon - 0.25 teaspoons.

■ Zira (cumin) - 0.5 teaspoon.

■ Coriander -2 teaspoons.

■ Grated ginger root - 1 tbsp. spoon.

■ Bay leaf - 2 pcs.

I peel the tomatoes, mash them and add water.

I fry the mustard seeds in hot oil. When frying, they crackle, so you need to fry them with the lid closed. As soon as the seeds stop crackling, I add the rest of the spices, except for the bay leaf.

I fry for a couple of minutes, add tomatoes with water, salt to taste and simmer over low heat until thickened. At the end I add a bay leaf, which I take out after a while.

Since fresh ginger root is not always available, it can be replaced with ground ginger. I take the same amount of powder as cinnamon.

In the classic recipe, a couple of cloves are added to the sauce.

Tomatoes canned with garlic

I preserve cherry tomatoes and larger tomatoes a little differently.

For large tomatoes, at the point of attachment to the sepals, I make a puncture with a knife and insert garlic there. I cut the cloves into long plates or sticks. I don’t put them in a jar separately, I only put them in the fruits. At the bottom of a liter jar, unsterilized (vegetables are sterilized in the process of triple filling), I place herbs and spices - a sprig of parsley, basil, an umbrella of dill, cherry and currant leaves, a piece of horseradish root or leaf. I pour boiling water over it all and leave it to cool. I boil the same amount of water to refill. When the water in the jars is no longer hot, I pour it into the pan. I pour prepared fresh boiling water over the tomatoes. I put the water drained from the first fill, which has collected all the aromas, on the stove. When it boils, I drain the secondary water from the jar, it is not needed, I put 1 dess. spoon of salt without top, 7 tbsp. a spoonful of sugar and 0.5 teaspoon of 70% vinegar essence. I fill it with aromatic water, roll it up and put it under my fur coat. I don’t turn over jars with screw caps.

When I preserve cherry tomatoes, I put 3-4 cloves of garlic separately in a jar and add 1 tbsp of sugar. spoon, and 2 dessert spoons, per liter jar. For the rest I do the same.

Sometimes in the fall, when there are still tomatoes, but no fresh herbs, I can them by pouring dried basil and other herbs into the pan with the first pour and pouring the tomatoes with them for the third time. I like to add a couple of the smallest onions to the jars.

Sun-dried tomatoes

First, I will offer a classic recipe. Cut dense tomatoes in half, remove the seeds, sprinkle with salt, garlic and herbs de Provence (these herbs are usually sold in a mill package). Dry at a temperature of 40-50 ° C in the oven. After drying, place in jars and add olive oil. You need to lay it tightly so that there is a small layer of oil on top.

Despite the fact that all this can be bought in the store: olive oil and Provençal herbs, I do it this way. In a liter bottle of sunflower oil I put several sprigs of dill, basil, and parsley. I peel the head of garlic and put all the cloves in the oil. After a couple of days the oil becomes very fragrant.

I cut tomatoes in half, and very large ones into several parts. I place it on a baking sheet, skin side down, and sprinkle dried garlic and dried herbs on top. You can use fresh herbs, but then the tomatoes will take a little longer to dry. I add some salt to the tomato pieces and dry them in the oven at 40°C. As soon as they are dry, I put them in jars and fill them with my flavored oil. I store it in the refrigerator.

I noticed that different varieties require different drying times. If several varieties of tomatoes are laid out on a sheet, this is clearly visible. One variety dries to the state of chips, the other withers. I like both of them. In general, salads are made with such tomatoes and added to sauces.

Homemade tomato sauce

Pass the tomatoes through a juicer. Bring the resulting juice to a boil and let it settle. Drain off the colorless liquid that appears on top. Add seasonings to the remaining thick mixture to your liking: herbs, garlic, salt. Boil again to thicken the sauce even more and pour into sterilized jars. Roll it up and put it under a fur coat. The sauce can be used when preparing first and second courses, or served with cooked meat.

I usually drain the tomato juice from the juicer into a fine sieve or canvas bag, where it is strained. The sauce turns out very thick, and you don’t have to simmer it for a long time.

Tomatoes in their own juice

First I prepare the juice. I cut red tomatoes into a 5-liter aluminum pan (into 2-4 parts depending on their size), then pour 0.5 liters of water and let them cook for about half an hour from the moment of boiling. Remove from heat and let cool. I rub the cooked tomatoes through a sieve to obtain juice.

I prepare tomatoes for putting in jars (it’s better to take liter jars): I wash them, cut out the “bottoms” and put them in pre-sterilized jars.

For 2 liters of juice I put 2 tbsp. spoons of salt, 3 tbsp. spoons of sugar. I boil and pour this juice over the tomatoes in jars. I don't add any more seasonings. I sterilize for 15 minutes.

Homemade tomato juice

I put the tomatoes through a juicer, boil the juice and pour it into sterilized jars. I roll it up and put it under my fur coat. We add salt to taste in the winter when we open it. If you make juice this way, the taste of fresh tomatoes is not lost. And if you add salt and spices right away, the taste of pickled vegetables appears.

This juice is well stored in a cellar or any other cool place.

Tomatoes with delicious brine

I give a layout for five 3-liter cans.

Cut the tops of the tomatoes, put them in jars, pour boiling water over them, and wrap for 30 minutes. After this time, drain the water and fill the jars with the next brine.

Pass 4 bell peppers, 4 carrots, 4 heads of garlic, 2 pods of hot pepper through a meat grinder. Pour 6 liters of water into a saucepan, boil, add vegetables minced through a meat grinder, add 200 g of salt, 300 g of sugar, bay leaf, allspice.

Before pouring the brine, add 100 ml of 6% vinegar to each jar.

Roll up the jars and wrap them up.

Jelly in tomatoes

Blend the bell peppers and the pulp removed from the tomatoes in a blender. Add gelatin to the mixture (for 0.5 liters of mixture you need 15-20 g of gelatin). Pre-soak the gelatin in tomato juice (for 1 part gelatin you need 8 parts juice), let it swell and add to the mixture. Heat the mixture until the gelatin is completely dissolved. Cool slightly, add finely chopped cucumbers, cheese, olives. Fill the tomatoes with the mixture and let them harden in a cool place, but not in the refrigerator. Jelly that has frozen in the refrigerator may leak at room temperature.

These tomatoes are very beautiful, cut into slices or rings. Especially if you fill red fruits with a mixture of yellow or green tomatoes and peppers and vice versa.

Roll

Take 5 eggs and 5 tbsp. spoons of mayonnaise, beat the mass. Add 5 tbsp. spoons of flour, mix and pour onto a greased baking sheet. The layer should not be thick. Cut small tomatoes into thin rings and place on top. Bake the crust in the oven. Place on a table lined with cling film and turn over so the tomatoes are on the bottom. Distribute any minced meat over the dough, roll it into a tight roll and put it in the refrigerator. Cut the finished roll into rings.

Tomatoes in apple juice

When canning tomatoes in apple juice, I exclude spices, herbs and vinegar altogether. I squeeze juice from sour varieties of apples. For 1 liter of juice I put 1 tbsp. a heaped spoonful of salt. I fill the tomatoes with clean boiling water the first two times, and the third time with boiling juice and salt. I roll up the jars and put them under my fur coat.

Tomato preparation is an essential component of the winter meal, which almost no family can do without. is a unique product whose taste can be enjoyed all year round. They are used to prepare many appetizers, sauces and even desserts. Tomatoes in their own juice, pickled tomatoes, pickled, salted, tomato juice, dried tomatoes, tomato jam - this is what can be quite easily made from tomatoes for the winter, following the recipes that we will consider below.

How to dry tomatoes for the winter

Dried tomatoes are a traditional ingredient in Italian cuisine, indispensable for making pizza, various types of bruschetta, pies, soups, sauces and dressings. This type of blank is not very common in our country and is just beginning to gain popularity. Dried tomatoes retain their naturally vibrant flavor, especially if you add spices. When properly prepared, dried tomatoes can be stored for up to a year.
To make a preparation of dried tomatoes for the winter, you need to choose small, well-ripened, juicy fruits, without spots or rot. The most suitable for drying are not, but. For drying, it is better to take red plum tomatoes, as they retain the largest amount of pulp. Before drying, wash the tomatoes, remove the stems and cut them in half, removing the seeds with a spoon.
Do not cut off the peel - it contains all the useful substances that give the characteristic tomato taste. Sprinkle the tomatoes with salt and a mixture of herbs and place on baking parchment.
You can dry it in the open sun or in the oven. The first option is mainly used by Italians; it is more convenient for those who live in private houses.
This is the best way of drying, so the tomatoes retain their natural rich taste and aroma. Can be dried in the oven - 3-3.5 hours, at 120-150 degrees. After drying, place the blanks in sterile jars and fill them with your favorite vegetable oil - olive, sunflower, etc.
You can add chopped dried tomatoes for taste and piquant aroma.

All about freezing tomatoes for the winter

Freezing is one of the most convenient ways to prepare tomatoes for the winter. , After all, at any moment there are vegetables at hand that have retained their entire range of nutrients and integral form. In addition, you don’t have to spend money and buy winter greenhouse tomatoes, which do not have such a bright, juicy taste as those grown in the summer under the open sun.
Frozen tomatoes retain their fresh taste and in a salad you can’t tell them apart from summer tomatoes. There are two options for freezing tomatoes: whole fruits and tablets. The advantages of the first method are that whole frozen tomatoes last longer and can be added to salads or served sliced. For freezing, you need to choose firm and ripe fruits, without damage, of medium size.
Each one needs to be thoroughly washed, dried, laid out in one layer on a board and placed in the freezer. After a few hours, when the tomatoes are well frozen, transfer them to a frozen food storage bag and put them back in the freezer. These tomatoes can be stored for a year.

Freezing tomato tablets is a more time-consuming method. However, with this preparation you won’t have to think about what to cook from tomatoes for the winter; this is an ideal additive for borscht, pasta or sauce, which does not require defrosting and slicing. There is no need to peel tomatoes before freezing, and it is also not necessary to use only whole fruits.
Wash the tomatoes, cut into cubes, add greens and red and grind in a meat grinder or blender. No need to add salt. Pour the tomato puree into freezer molds (ice molds, muffins, etc. are suitable) and place in the freezer.
Once the tomato mixture is well frozen, remove it from the ramekins and place it in frozen storage bags. They can also be stored for a year.

– a traditional appetizer for any winter table, everyday or festive. Rolling up tomatoes for the winter is not difficult; almost every family has its own special marinade recipe, which is passed down through the female line.

There are many methods of pickling using additives and various: allspice, leaves of fruit trees, etc. Let's look at the simplest way to pickle tomatoes. For 2 kg of vegetables you will need a liter of water, 2 large spoons of sugar, 1 spoon each of vinegar and salt, black peppercorns, a couple of cloves of garlic, several stalks, leaves, etc.

Prepared tomatoes, thoroughly washed, need to be pricked at the stem with a toothpick so that they do not crack after pouring boiling water. Sterilize the jars (pour boiling water over them), place prepared and washed leaves on the bottom, and place tomatoes on top. Pour boiling water, cover with lids and leave for half an hour. Then pour the water from the cans into the pan, add sugar and boil again. Pour 1 spoon into jars. vinegar, then boiling marinade and tighten the lids with a seaming wrench. Turn the jars over, wrap them in a warm blanket and let cool.

Did you know? For beauty, you can add thinly chopped green bell peppers, onions or carrot rings to the jar.

How to pickle tomatoes

You can make tomato pickles for the winter. This does not require special skills, nor does it require a large storage space, because you can pickle tomatoes not only in jars, but also in large buckets or tubs. To prepare these tomatoes, place in the selected container more herbs, pre-washed: with umbrellas, leaves,.
Then place the washed tomatoes (2 kg) and pierce them several times at the stem with a toothpick.
It is better to take ground tomatoes, hard ones like “cream”. Place peeled and chopped garlic, about half a large head, cover with horseradish leaves. Prepare the brine: add 6-7 tablespoons of salt and 3 tablespoons of sugar to hot water (2 liters) and boil.
Pour hot (not boiling) brine over the tomatoes and leave for 3 days, covered, at room temperature. When the brine becomes cloudy and bubbles, transfer to a cool place. After 7-8 days you can try.

Important! The secret to great salted tomatoes is a very salty and bitter brine. It must taste absolutely disgusting. Don't worry, this won't spoil the tomatoes, they will take as much salt as they need.

Preparations made from chopped green tomatoes for the winter are very tasty. . Green or pink tomatoes of any variety are used, “cream” is best. You need to take 3 kg of tomatoes, wash them, cut them into pieces.
For the dressing, chop 2 large cloves of garlic, hot pepper into rings (to taste), large bunches of dill and parsley. Place the tomatoes with the dressing in a large container - a pan or bucket, and pour in 150-200 grams. vegetable oil. Cover with a lid that will cover the tomatoes themselves, and not the container with them, and place the press on top. You can eat these tomatoes within three days.

Preparing tomatoes in paste or ketchup

Ketchup is everyone's favorite sauce that goes with all dishes. It can be hot, spicy, aromatic, or just tomato-y. It’s easy to prepare such a sauce at home, and it turns out much tastier and healthier than store-bought. You can cook it with the addition of pieces of other vegetables or make it hot, spicy, fragrant, simply by adding your favorite seasonings.

Consider a recipe for classic ketchup without additives. To prepare it, take 3 kg of tomatoes, ripe, without damage, half a glass of sugar, 1 tbsp salt, black pepper, herbs - dill, parsley, etc.
Wash the tomatoes, chop finely, place in a saucepan and cook for 15 - 20 minutes over medium heat.
Then rub the tomatoes through a sieve and continue to cook the resulting tomato puree for an hour over medium heat until it thickens.
Make a bag out of gauze, put all the spices and put them in the tomato mass. Add salt and sugar, then simmer for another 10-15 minutes over low heat. Ketchup can be stored for the winter, poured into sterilized jars, or eaten immediately after cooling.

Tomato paste is prepared using the same principle - a dressing for borscht and other dishes. There is no need to season it with spices, just add salt and 1 tbsp. l. vinegar. The resulting mass is rolled into sterilized jars, turned over and left to cool completely. After which it is transferred to a cool place.

Preparing tomato juice for the winter

Tomato juice is also a very popular and healthy option for preparing tomatoes. This juice contains a large amount of vitamins (A, B, C, E, PP), as well as magnesium, iodine, iron, calcium, phosphorus and others.

Making tomato juice is quite simple. One liter of juice will be obtained from one and a half kilograms of tomatoes. You need to take tomatoes of one variety, wash them thoroughly, cut out the stems, cut them and grind them in a meat grinder. Place the resulting tomato mixture in an enamel bowl, let it boil, then rub through a sieve to obtain a juice of uniform consistency (you can use a special juicer). Then bring the juice to a boil again and cook for 5 minutes over low heat. Pour, twist, turn over and let cool. Tomato juice should be stored in a cool place.

How to make jam from tomatoes

It turns out that not only pickles can be made from tomatoes for the winter. Tomato dessert () is also a very unusual and tasty delicacy. All types and varieties of tomatoes are suitable for its preparation, the main condition is that they must be ripe and red. Wash the tomatoes and squeeze them in a juicer. Add sugar (1 kg/1 kg tomatoes) and leave to brew overnight. This is necessary so that the sugar melts and the tomatoes release their juice. After this, boil the mixture over medium heat for about an hour. Take one medium one, grate the zest and squeeze out the juice. Add the juice and zest to the jam and simmer for another half hour. Once cooled, pour into sterile jars and cover with plastic lids. Tomato dessert is ready to eat!

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Every real housewife should know the secrets of how to cook a tomato for the winter, because for such preparation you need to choose special tomatoes, and in addition spices and other vegetables. The cooking process can last from several minutes to 1-2 hours, depending on the ingredients and consistency, and also on what you want to get as a result. Let's look at the rules for choosing tomatoes for juice, recommendations for preparing them, and the best proven sauce recipes for the winter.

How to choose tomatoes for cooking

There are few selection rules. They are simple, but the result depends on compliance. So, let's begin:

Depending on what consistency of juice is desired, it is worth selecting the varieties of tomatoes. If you take the “Bull’s Heart” variety, the drink for the winter will turn out to be very thick and rich. And the Tsar Bell tomato variety will give a lot of water, so the juice will be liquid, like apple juice.
Even the ripest vegetables are suitable for cooking tomatoes. Slightly soft, crushed, overripe ones will also be ideal for sauces.
Green tomato fruits should not be used for juice, as they will spoil the color of the product and its taste. Unripe vegetables do not provide much water, so their use is not advisable.
The format of tomatoes for making juice does not matter. These can be small cherries, medium cream or large fruits. They will still be cut into pieces during cooking.
Tomatoes grown in the open sun in garden beds are considered ideal for making tomato juice. Fruits that ripen in greenhouses do not have a large volume of water for such preparation and have a noticeable sourness.

What kind of container to cook tomatoes in?

A caring housewife will definitely ask herself the question: is it possible to cook a tomato in an aluminum pan? There is no definite answer here: if utensils made of such material are used for 1-3 hours, then oxidation will not occur, but if the juice is infused and then only boiled, then it is better to choose other types of utensils. No chemical processes occur in an iron, enameled or cast iron pan, so they are recommended for cooking tomatoes. Here is a list of utensils that may be needed for cooking tomatoes:

Juicer for quickly removing the pulp and veins of tomatoes from the juice.
A saucepan or large deep bowl for cooking juice.
Colander or sieve (for straining the sauce after cooking, if a juicer was not used before).
Storage containers (jars with screws or tin lids).
A scoop or large mug for pouring tomato juice into jars.
Seaming key (if classic tin lids for jars are used).

How long to cook the sauce for the winter

To understand how many minutes you need to cook the juice until it is ready, it is worth analyzing the entire cooking process. If heat treatment is carried out with vegetables for the first time, it can last up to 1 hour, but in classic versions, after boiling, you need to wait 5-15 minutes and pour the juice into jars. If the cooking takes place a second time (at the first stage, pieces of tomatoes were boiled, then they were rubbed through a sieve and put on the stove again), then 2-5 minutes will be enough to boil the dish and place it in containers.

Recipes for making tomato paste at home with photos

To understand how to cook tomatoes for the winter, you should consider several recipe options and choose the most suitable one for yourself. The difference lies not only in the process of obtaining the juice, but also in the additives that are added to the drink or sauce. Let's look at several classic recipes and unusual ways to prepare tomatoes for the winter. All the options considered are proven, so they are easy to use independently even for beginners.

Tomato paste on the stove

If you don’t use a juicer to prepare tomato juice, the process will take a little longer, but you won’t have to wash a lot of dishes and waste electricity. The task is to cut the vegetables into large pieces, boil them a little and rub through a sieve. This method helps to obtain a thick tomato with a small amount of grains and pulp. Let's consider a simple proven recipe for the dish.

Ingredients:

Ripe red tomatoes – 2 kg.
Sweet red pepper – 2-3 pcs.
Salt, sugar - according to tomato varieties and taste preferences.
Black peppercorns, bay leaf.

Preparation:

Rinse all the tomatoes under running water and remove excess water.
Do the same with pepper.
In a large (preferably cast iron) container, cut the tomatoes into large pieces, cutting out the roots and veins.
Along with the tomatoes, it is worth cutting sweet peppers of fleshy varieties into small pieces.
Place the bowl with chopped vegetables on the stove over low heat, and when a little liquid appears at the bottom, increase the power of the burner.
After the fruits have boiled for up to 5 minutes, they should be set aside and cooled to room temperature.
Through a sieve or colander, strain the boiled tomatoes and peppers, crushing them with a spoon or silicone spatula. Excess skins and veins should be removed.
The resulting paste must be salted, sugar, spices and a few leaves of bay pepper added. Place it all on the stove, boil for 3-5 minutes, then pour it into jars and roll up the lids.
This tomato paste can be stored for 1 to 5 years in a cool, dark place.

Homemade tomato for the winter, just like fresh

There is nothing better in winter than homemade tomato juice. This dish is allowed to be consumed as an independent unit or added to borscht, cabbage, soups or other types of food. In order for homemade tomato juice to turn out as fresh, you need to add a minimum of spices and additional vegetables to it, but to increase the shelf life, it is worth cooking well. Let's look at a quick recipe for such a preparation.

Ingredients:

Red tomatoes of fleshy varieties - 3 kg.
Parsley, dill - a few fresh sprigs.
Salt, pepper, white sugar - according to taste preferences.

Preparation:

Rinse vegetables and herbs thoroughly.
Dry them in a colander or with paper towels.
Cut out the inner root of the tomatoes and run the vegetables through a juicer.
Pour all the resulting juice into a large enamel container.
Place the liquid on the stove and bring to a boil.
Add sugar, salt, ground pepper, constantly tasting the future dish. You shouldn’t put too many spices, it will enhance the taste, but it will lose its naturalness.
Place parsley and dill leaves into boiling liquid.
Boil the juice until the sugar finishes melting. The total amount of time the tomato simmers should be about 20-25 minutes.
Pour the liquid into sterilized jars and seal the tin lids very tightly.

Pepper Bulgarian tomato without sterilization

Sweet bell peppers are often added to tomato juice. This addition gives an unusual taste and makes the consistency thicker. Peppers can be placed cut into pieces, whole or grated through a grater or blender. Let's consider a simple recipe for tomato juice with other vegetables and fruits, which will certainly be appreciated by all household members and guests.

Ingredients:

Red and yellow tomatoes – 3 kg in total.
Bell pepper – 1.5 kg.
Plum with a well-separable stone - 0.5 kg.
Sour apples – 300 g.
Sugar, salt - according to tastes.

Preparation:

Rinse all vegetables and fruits under clean water. Leave them for a few minutes to drain off excess water.
Peel the pepper, cut into quarters, place in a large cauldron, where the whole dish will be cooked.
Pass the tomatoes through a juicer, pour the resulting liquid into the bell pepper.
Peel plums and apples, pass through a juicer, add this liquid to the main tomato juice.
Immediately put a little salt, sugar, and spices if you want.
Bring tomato juice to a boil, stir it, taste.
Adjust the dish according to your own taste (add salt, sugar, apple cider vinegar).
Boil the tomato for 5-10 minutes and pour into glass jars. Bon appetit in winter!

Tomato juice recipe

A good housewife knows that making tomato juice takes a lot of time. But how to cook tomatoes for the winter using new kitchen appliances? Such devices can simplify the cooking process and even reduce the time it takes to create an excellent dish. Let's look at step-by-step recipes for tomato juice in a slow cooker and pressure cooker for preparing for the winter.

In a slow cooker

To quickly prepare delicious tomato juice at home, you should use a slow cooker. This popular device will help you by asking you not to stand at the stove for a long time, but to start the equipment and go somewhere else to attend to your issues. In addition, there is no risk that the contents of the pan will leak, boil over or burn. Here is an excellent recipe for rich tomato juice in a slow cooker.

Ingredients:

Cherry tomatoes or other small varieties of tomatoes – 2 kg.
Ripe pear – 300 g.
Sour apple – 300 g.
Cloves, cinnamon, black pepper, allspice, salt, sugar - according to taste.

Preparing tomato juice in a slow cooker:

Rinse all fruits and vegetables.
Separate the excess parts from them: tails, veins, seeds, core.
Using a juicer, chop tomatoes, pears, and apples.
Pour the resulting juice into the multicooker bowl and add spices.
Turn on the “Cooking” mode for 30 minutes and wait for cooking.
In the meantime, you need to sterilize the jars in a water bath and prepare the lids.
When the multicooker announces the end of the program, pour the tomato juice into containers and close tightly.

In a steamer

The main advantage of a double boiler is that it allows you not only to quickly cook food, but to do it while preserving all possible vitamins and minerals. Tomato juice, adjika, sauce or other product prepared in a double boiler has the best taste and is most beneficial for the body. Let's tell you the perfect recipe for a tomato dish.

Ingredients:

Red tomatoes – 2.5 kg.
Yellow tomatoes – 0.5 kg.
Tomatoes “Black Prince” - 0.5 kg.
Parsley, dill, basil.
Salt, sugar and pepper - according to taste preferences.

Preparation:

Wash and dry all vegetables and herbs.
Peel the ends of the tomatoes, cut each of them into 2 parts.
Pass the tomatoes through the juicer, setting the appropriate mode to obtain juice with the maximum amount of pulp.
Add greens to the liquid.
Place everything in a double boiler and bring to a boil.
Remove from heat, open the lid slightly, add spices.
Boil the juice in a double boiler for another 5 minutes and pour into jars.

Video recipe: how to twist a tomato for the winter

So that beginners don’t have any questions about creating the perfect tomato dish, they should watch training videos. In such materials, famous and popular chefs advise how to choose the right vegetables, how to process them, and what additional ingredients to add to the juice. Here is a short video that demonstrates the correct approaches to growing tomatoes for the winter.

WHAT CAN YOU DO WITH BEATEN TOMATOES Red, ripe tomatoes are used to make preparations for the winter. Canning is one of the most popular ways to preserve your favorite vegetables. Only whole and strong tomatoes are selected for canning. Crumpled and beaten vegetables are not suitable for such preparations. You will always have time to throw them away, but if you think about it, you can find other uses for them. Even from spoiled tomatoes you can cook a lot of things. Here are 10 of our favorite ways to save tomatoes. - Tomato sauce - Brushed tomatoes may not be suitable for pickling, but they will work for tomato sauce. Tomatoes should be boiled for about a minute in boiling water, peeled and chopped. The finished mass of chopped tomatoes is simmered over low heat for about an hour, after which seasonings are added to taste. A little garlic, anchovies, capers and crushed red pepper and you have a sauce for pasta alla puttanesca, the addition of butter and onions will create a sauce in the style of Marcella Hazan. - Tomato Seasoning - Take crushed tomatoes, fry them traditionally or sauté over high heat, then add a little olive oil, red wine vinegar, minced garlic, salt, pepper, a pinch of sugar, maybe a little Dijon mustard. Mix everything well and you get a universal seasoning that is great as a dressing for salads and as a seasoning for steak. The finished mixture can be stored in the refrigerator for a week. - Jam - Jam can be made not only from berries and fruits, and tomatoes are one of those vegetables that make delicious jam. To prepare it, tomatoes are simmered over low heat with sugar, salt, lemon juice and any aromatic spices to taste - from cinnamon to chili and coriander. Cook until the mixture begins to harden and turn into a jelly-like mass. - Bruschetta - The classic Italian appetizer bruschetta is a fairly unpretentious dish. It is easy to prepare, and you can use any ingredients as a filling. Spoiled tomatoes are also suitable. It is enough to cut off the defective parts and bake the tomatoes in the oven for a few minutes. The same should be done with slices of bread, supplemented, for example, with cheese. When they are browned, you can place the tomatoes on top of the bruschetta. - Tomato soup - Finely chop the onion, garlic, shallots, leeks and fry them in a large saucepan in olive oil until soft. Add your favorite spices, salt and pepper. Now you can lay out the chopped tomatoes and pour a glass or two of water or broth over them. Cook over low heat until desired consistency; it will take 20 to 30 minutes. The finished soup must be seasoned again with salt and pepper. The last step is to cool the soup slightly and blend it in a blender. - Salsa - The most classic salsa is usually made with tomatoes. They are added in crushed form, so you can use mashed and damaged vegetables. Chopped tomatoes are mixed with chopped onions, garlic, herbs and spices. The mixture is seasoned with wine vinegar or lemon juice and added hot pepper to taste. - Gazpacho - Given a batch of bruised tomatoes, you can hardly count on Michelin-starred gazpacho, but a homemade version is quite possible. To make it, you'll need about 6 cups of chopped tomatoes, a cucumber, a bell pepper, red onion, a couple cloves of garlic, and two thick slices of stale bread. Roughly chop everything, mix with 2 teaspoons salt, cover the bowl and let the vegetables sit for at least 30 minutes, but preferably a couple of hours. Transfer the mixture to a blender and grind. Add olive oil, sherry or red wine vinegar. Cool the soup in the refrigerator before serving. - Pantumac - Damaged tomatoes are perfect for preparing another Spanish dish - pantumac. It is bread with tomato. A slice of bread is pre-fried, then rubbed with garlic and half a tomato. The bread is then drizzled with olive oil and sprinkled with salt. - Tomato frittata - Italian omelette is convenient because it does not have a clear recipe, and it can be prepared with completely different fillings. Broken tomatoes are also suitable for preparing it. Tomatoes and other vegetables must be quickly fried in a frying pan and poured with the egg mixture. When the omelette has set a little, it should be placed in the oven and baked until cooked. - Bloody Mary - This popular cocktail is made with vodka, lemon juice, spices and tomato juice. The last ingredient can be replaced with homemade tomato mixture. You can make it by simmering tomatoes, onions, garlic and herbs of your choice with water, seasoned with salt and pepper. When the mixture becomes completely soft and cools down, transfer it to a glass and add horseradish, Worcestershire sauce, celery salt, hot sauce, lemon and vodka. All that remains is to mix everything well - the cocktail is ready for use.

10 foods that are not at all harmed by freezing Stocking up on food is practical and rational, and a refrigerator and cupboards full of food don’t necessarily have to let everyone know that you’re preparing for a blockade. A typical everyday situation for many is to come across a favorite but rare product on the shelf, for example, cheese. What do we regret in such moments? Most likely, it is impossible to take more than one piece, because milk and its derivatives do not live long, and it is not clear where to store them. But the time has come to give justice to the freezer, where, out of habit, we only keep meat and semi-finished products. It turned out that a lot of products can survive deep freezing without compromising quality, thanks to which we can theoretically have seasonal dishes on the table all year round. In general, it’s time to break traditions and destroy stereotypes: push containers and frozen chickens into the corners and put there what you didn’t dare put before. Cheese The shelf life of hard cheeses in the freezer can be up to 6 months. Before freezing a whole piece in its original packaging, wrap it in plastic wrap or a piece of cooking foil. To serve a cheese plate as an appetizer at your next party without worrying about leaving it until the last minute, cut the cheese ahead of time, place it in a container with a teaspoon of flour or cornstarch to prevent the slices from sticking together, and safely serve it. freezer. Before freezing grated cheese, you must first package it in freezer bags. Milk You can easily forget about a package of unfinished milk, which it will not forgive you for. To avoid pouring spoiled food down the sink, pour the remaining food into a plastic bottle or container, since the walls of a glass bottle may not be able to withstand the pressure of the expanding frozen liquid. But if you only have glass containers on hand, leave some free space in it. Marinated meat The barbecue trip may be postponed due to bad weather. What to do with meat? Place in a freezer bag, pour in the marinade and remove from the freezer, calmly awaiting better days. Bread Note to anyone who has a habit of hoarding leftover bread: take preventative measures and simply freeze it. Cut the loaf into portions, put it in a bag and put it in the freezer as a reserve. Thawing in the oven or at room temperature is the recommended option. On the contrary, it is not recommended to do this in the microwave - this will cause the bread to quickly become stale. Flour Flour, languishing for a long time in a dry and warm cupboard, can eventually give rise to life in the form of bread grinders, flour eaters, weevils and other representatives of the insect kingdom. This won't happen to it in the freezer. A paper bag will allow air and moisture to pass through, and therefore a plastic container is needed for storage. Pour flour into it, put it in the refrigerator for two days, and then in the freezer. Greens Greens that are not eaten on time risk withering in our own refrigerator. Putting it in a glass of water will be a temporary measure, and drying does not always preserve the original taste. Preserve your harvest for several months by cutting the greens into portions and freezing them first on a baking sheet, covered with a sheet of baking paper, and then transferring them to a vacuum bag. Rice You will agree that cooking rice takes time. To save it, you can cook rice for future use and freeze the excess, first arranging it in portions on cooking paper and then in freezer bags or containers. Eggs Freezing eggs in their shells is not an option: its walls will burst from the expansion of the liquid. You can save eggs for up to a year by breaking them into a bowl, pouring them into a plastic container or even an ice cube tray, and putting them in the freezer. Baking We have long known about freezing raw dough, but we may have overlooked pies, muffins and cookies. True, the shelf life will be much more modest than that of other products: the pie or cake in the freezer is allotted only 24 hours, but due to the increased humidity it will acquire additional softness and a bright creamy taste. Cookies wrapped in film and placed in a vacuum container will remain usable for a month, and cakes for three. Vegetables and fruits These are the two most common groups of foods that can be frozen. Apples, kiwis, pears, bananas, and apricots tolerate low temperatures well, which will please lovers of fruit desserts and smoothies. This can be done either by cutting them into pieces or leaving them whole, although in the case of bananas the second option is preferable - not everyone will like to deal with slices slipping out of their fingers. If you are freezing vegetables and fruits in pieces, first place them on baking paper and put them in the freezer, and only then transfer them to a freezer bag.

Culinary community Li.Ru -

Lamb with tomatoes is a great meat dish for a special dinner. The main thing is fresh and high-quality lamb. It takes about an hour to prepare. The lamb comes out soft, tender, juicy and flavorful. Try it!

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Salmon with tomatoes is a quick and tasty dish. Salmon is always a win-win option. And together with tomatoes, it forms a fragrant and juicy dish that is very easy to prepare.

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Pork with tomatoes is an excellent main course for a gala dinner. Let's take a tenderloin and make a colorful fan out of it that will not only look great on the table, but also taste wonderful.

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A salad with peppers and tomatoes is suitable for “heavy” main courses as a side dish. It can also become an independent dietary snack. Fresh and healthy salad with peppers and tomatoes is also delicious!

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Very tasty cherry tomato sauce - one of my favorite sauces. You need to prepare it during the season when your cherry and basil are growing. It takes a long time to prepare, but it turns out simply delicious!

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A classic recipe for a wonderful start to the day - scrambled eggs with tomatoes and cheese. Juicy tomatoes, tender cheese, a couple of crispy toasts with butter and a cup of hot coffee. What could be better? Wake up!

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Delicious hot appetizer - zucchini with tomatoes and cheese. Please note - no meat! During the season of fresh vegetables, this dish will go with a bang! Garlic will accompany zucchini, tomatoes and cheese.

Fried eggplants with tomatoes are a wonderful appetizer for lunch, dinner, and the holiday table. It is prepared very simply and quickly. It will especially please lovers of eggplants and meat-free dishes.

What to do with a lot of tomatoes? Or maybe you really wanted something salty? You can make quick-cooking lightly salted tomatoes. In just a day! Prepare your tomatoes and let's get started!

In a good year for tomatoes, I decided to dry them. I love tomatoes in any form and can eat them all the time! I scoured the Internet and found several recipes for dried tomatoes. I tried it and liked it. I'm sharing!

Meatballs in tomato sauce are a tasty, nutritious and very easy to prepare dish. It is perfect even for a festive family dinner. The sauce just begs for a couple of basil leaves.

The fastest and easiest way to prepare salted tomatoes is to cold pickle them. In a month you will be able to enjoy them! You can salt both red and green (yellow, brown) tomatoes.

Tomatoes in their own juice are not only a good snack, but also an excellent base for soups and sauces. And if you also have tomatoes from your own garden, then there’s no price for them! I offer you my simple recipe!

Sweet pickled tomatoes are very easy to prepare; they are a wonderful winter snack. Vinegar can be added to taste, thus adjusting how sweet the tomatoes are.

Marinated tomatoes with onions are an excellent men's appetizer; onions and tomatoes complement each other well for a festive event with vodka. Just right for potatoes in winter.

Tomatoes marinated with garlic are one of my signature tomato preparations. They are prepared simply, no more complicated than other preparations, but they turn out very tasty, piquant, and aromatic. I recommend!

Tomatoes marinated in 30 minutes are a beautiful, spicy and very tasty appetizer that I recommend you prepare. It is better to use small ripe tomatoes. You'll like it!

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I really love pickled cherry tomatoes for their convenient size. If you take tomatoes of different colors, you will get a beauty. If you haven’t tried making pickled cherry tomatoes yourself, try it!

Making adjika from tomatoes is very simple. This appetizer will delight lovers of spicy foods. According to the classic recipe, adjika is prepared without tomatoes, but we are breaking traditions and preparing our own version!

For some, green tomatoes are disgusting, but for others they are a real delicacy. I belong to the second category - since childhood I adore them, especially when fermented. Read how to ferment green tomatoes!

Plum tomatoes differ from ordinary ones in their brighter taste and creamy shape. This fermented cream looks great and is very tasty. It takes a little over a month to ferment. Try it!

The jam from ripe tomatoes will be bright red in color, with a rich taste and smell. They make this kind of jam in Italy, but we can do it too! It can be added to the filling or eaten with bread.

Everyone has a positive attitude towards salted tomato dishes. How do you like tomatoes for dessert? And even in the form of jam? Offer your friends an unexpected dessert - green tomato jam!

Pickled cherry tomatoes look great on the table, have excellent taste and can be a wonderful light snack. By the way, you can pickle them directly on the branches!

If you don’t yet know how to cook grilled vegetables in the microwave, you need to improve urgently. Appetizing and tasty grilled vegetables can be served as a side dish or used in salads. I recommend!

I advise you to find out how to cook sun-dried tomatoes in the microwave, because this is an inexpensive, original and versatile snack for both a holiday and a regular lunch. Tasty, simple and inexpensive.

You won’t surprise anyone with canned ripe tomatoes, but their green ones can create a real sensation! The taste of canned green tomatoes is unique. And making them is easy!

Pickling tomatoes in a barrel is a simple matter! The main thing is to choose the right dishes. If there is no barrel, then find an enamel or stainless steel bucket. So, roll up your sleeves and get going!

Green, firm tomatoes are ideal for pickling. Choose any shape, the main thing is without cracks or damage. The recipe for making these salted tomatoes is very simple, so let’s cook!

Tomato jam is ideally made from small cherry tomatoes or hard cream. To add a rich color to the jam, you can add balsamic vinegar. I am sharing a step-by-step recipe.

I offer a simple recipe for making pickled tomatoes, the taste of which will delight lovers of sweet and sour dishes. I suggest using small tomatoes; They are beautiful on a plate!

Marinated green tomatoes have a sour taste and are great for meat dishes and salads. Preparing the marinade is simple. The green tomatoes stay firm and look great!

Juicy tomatoes are one of the most favorite ingredients for winter preparations. Tomato lecho has a fresh taste; it can be used both as an appetizer and as a base for other dishes and sauces.

Beans in tomato are not only a wonderful snack, but also a good independent dish. I love it with crispy toast. Can be consumed cold. so hot. Here's my simple recipe. Catch it!

Tomatoes with mozzarella are a classic Italian appetizer. I think you will definitely find this combination in any region of this country, but in every home it is prepared differently :)

Lecho is a universal cold appetizer that is delicious simply with bread. In a slow cooker, lecho is prepared very quickly and simply, and then it can be served on the table or rolled into jars.

Delicious tomato soup that can be eaten both cold and hot. There are a minimum of ingredients, too much time for cooking, but there is a lot of taste and pleasure when eating :) So, the recipe for tomato soup is in the studio!

Stewed eggplants with tomatoes is a light summer dish. It cooks quickly, the main thing is to collect all the ingredients of good quality. The dish is simple, because its taste depends on the quality of the ingredients.

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A very simple recipe for making spicy lightly salted tomatoes. A minimum of effort - and very tasty lightly salted tomatoes with garlic are ready;) An excellent snack, familiar to Russian people.

Watermelon tomato salad is a very summer salad that combines freshness, joyful colors and extraordinary taste. We prepare the salad from pink tomatoes, arugula, feta cheese, and watermelon. Shall we begin? :)

I suggest making eggs with tomatoes - a simple, but very tasty and nutritious breakfast. The dish is prepared quickly and will bring not only a boost of energy, but also aesthetic satisfaction.

Pepper stuffed with chicken is not the full name of the recipe, since the filling consists not only of chicken, but also of vegetables - carrots, celery, herbs, tomatoes, onions. It turns out tasty and healthy!

Fried tomato salad sounds weird, doesn't it? Yes, the salad turns out to be quite unusual in taste, but unusual does not mean bad. Fans of Mediterranean cuisine should like it.

Learn how to prepare a salad with radishes and tomatoes - a very juicy, tasty salad filled with vitamins and nutrients. In my opinion, this is the most delicious salad using radishes.

Vegetable season has arrived, and with it a large number of tomatoes. I propose to prepare a very tasty tomato pate, which, together with good fresh bread, makes an excellent summer snack.

If you prefer vegetarian cuisine, watch your figure, or just decide to treat yourself to vegetables, try cooking broccoli with tomatoes. Incredibly delicious!

Well, summer time has finally arrived, and with it an abundance of the most familiar and beloved vegetables. Today we will prepare a very tasty and simple tomato and onion salad.

Green onion and tomato salad - an incredibly simple and quick to prepare fresh salad from just two ingredients - green onions and tomatoes. Five minutes - and a great salad in a plate.

Pasta with sun-dried tomatoes is a dish that will appeal to vegetarians and lovers of Italian cuisine. Easy to prepare, easily digestible by the body, tasty, appetizing - this is what this dish is like.

A fresh salad made from tomatoes that have not been thermally processed (raw salad) is a real bouquet of vitamins. Why fry or bake tomatoes - they are very tasty raw.

Here is a recipe for a Spanish cold soup known as gazpacho. In the summer heat, as for me, there is nothing better than a plate of refreshing cold gazpacho. Try it - you will like it!

If you don't know what to cook with tomatoes, try Moroccan tomato soup. This is an easy-to-prepare, very spicy and original soup made from simple ingredients that are understandable to Russian people.

Green salad with tomatoes and avocado is a very tasty salad of fresh vegetables and herbs, which in the summer can easily replace a full lunch. Completely raw salad - no heat treatment.

Ketchup is a traditional vegetable sauce made from tomatoes and served with meat and vegetable dishes. Ketchup is served with both hot and cold dishes.

Puff pastry pie with tomatoes and basil is a superbly tasty and quite easy to prepare pie, which is my culinary improvisation on the theme of Italian cuisine. It turned out great!

Salsa (Spanish: Salsa) is a traditional Mexican sauce made from chopped vegetables and seasonings, which is served with meat dishes and pasta.

Here is a simple recipe for making spaghetti with olives and tomatoes. In my opinion, spaghetti with olives and tomatoes is a suitable dish for a light lunch or dinner.

I'm telling you how to make pizza sauce - the kind that is prepared in good Italian restaurants and pizzerias. This easy pizza sauce will make your pizza ten times better!

Salad with arugula and tomatoes is a classic summer salad, especially common in Mediterranean cuisine. Preparing a salad with arugula and tomatoes means saturating yourself with vitamins for the whole day.

Oven-dried tomatoes are an excellent way to preserve tomatoes, especially popular in Italy. It turns out to be a very tasty vegetable delicacy with universal culinary uses.