Soft tomatoes to prepare for the winter. Tomatoes for the winter. Sweet marinated tomatoes with peppers

Prepare sterile jars, lids, vegetables and herbs. The amount of tomatoes, bell peppers and garlic does not matter. Fill as many jars as you want, the main thing is to distribute the spices: three leaves of cherries, currants and several sprigs of fresh or dried dill per jar. Let's get started!

Wash the leaves, place them in sterile jars at the bottom, add dried or fresh dill, or dill umbrellas. Also add 1-2 cloves of garlic.

Wash the tomatoes thoroughly, remove the seeds from the bell pepper, and cut the vegetable into pieces. Pierce each tomato at the stem to prevent it from bursting during the process. Place tomatoes tightly in jars, alternating them with peppers and garlic.

Now comes the most important part of canning. Pour boiling water over the tomatoes. Cover with sterile lids and leave for 7 minutes. At this time, cook the marinade: bring water to a boil, add sugar and salt, dissolve them, add vinegar. Turn off the heat. Pour boiling water into the tomatoes and pour the marinade over them. Roll up the lids and turn upside down until completely cool. Store the finished tomatoes in the cellar all winter!

Tomatoes in any form are always a holiday on the table. Nature has endowed them with a pleasant shape, bright, cheerful color, excellent texture, freshness and, of course, excellent taste. Tomatoes are good both on their own and as part of complex dishes, such as salads and stews. And during a winter meal, tomatoes always remind you of summer. Everyone loves them - both family and guests. And therefore, it is rare that a housewife denies herself the pleasure, during the season, when there are a lot of vegetables, to cook something from tomatoes for future use.

At home, it is not difficult to make salted or pickled tomatoes, make an excellent paste or juice from them. And experienced housewives probably know many of these. We offer unusual step-by-step recipes for original ways of canning tomatoes. This is a great opportunity to expand your culinary experience and delight your family and friends during a winter feast.

It is always very interesting to diversify traditional recipes with new approaches and solutions. For honey pickling that tastes original, we need ripe tomatoes, parsley, fresh garlic and marinade. For him for 1 liter. water add 2 tbsp. spoons of salt and 1.5-2 tbsp. spoons of honey.

The tomatoes are washed and their stems are cut out. Finely chop the garlic and parsley and use this mixture to start the hole in the tomatoes that was formed after removing the stems. All parts necessary for the marinade are combined and brought to a boil. The finished tomatoes are placed in sterilized jars and the boiled marinade is poured over them. Then you should wait 10 minutes, carefully drain the marinade, boil it again and fill the jars again. After this, the tomato preparations can be covered with lids.

Fans of spicy snacks will really like the taste of tomatoes stuffed with garlic and herbs. And the delicate taste and aroma of honey will make this preparation a favorite at home for dinner.

Salted tomatoes with apples

Tomatoes are very convenient for canning with other vegetables, fruits and berries. They go well with cucumbers, carrots, beets, gooseberries, plums and grapes. Well, and, of course, tomatoes and apples complement each other perfectly. Only for such pickling it is better to choose apples that are harder and more sour in taste. You will also need several cloves of garlic, fresh or dry sprigs of dill, bay leaf, allspice, cloves and marinade. For him take 1 tbsp. a heaping spoonful of salt and sugar for every 1.25 liters of water. Apples for canning can be cut into pieces and cored, or left whole - at the discretion of the housewife.

First, all the spices are placed at the bottom of the jars, and then tomatoes and apples are laid in layers to the very top. Pour boiled water over the contents for 5-10 minutes. Then it is drained and the jars are filled to the neck so that the contents overflow with boiling marinade. And immediately seal them with lids. After this, the jars are turned over, wrapped in a blanket or towel and allowed to cool.

Green tomato salad with vegetables

It often happens that in the summer the housewife ends up with many different vegetables in her hands at the same time. From them and green tomatoes you can prepare a beautiful and tasty assorted salad for the winter. For this you should use sweet peppers, onions and carrots. You can also add sour apples. In addition, you will need garlic, coriander, bay leaf, allspice and peppercorns.

Vegetables for salad are cut coarsely. Carrots - in circles, onions - in half rings, pepper - in strips. Then the tomatoes and chopped apples (so as not to darken) are mixed, added some salt and allowed to stand for 40 minutes. At this time, garlic, spices and herbs are placed at the bottom of the jars. After this, add the remaining chopped vegetables to the green tomatoes and apples, mix everything and fill the jars with the vegetable mixture. At the same time, they need to be slightly shaken so that the vegetables in the jars are compacted a little. You should not specifically squeeze the vegetable mixture with a spoon or your hands, otherwise the vegetables will lose their shape and there will be no room left for the marinade.

Add salt and sugar to the boiling water (at the rate of 1.5 heaped tablespoons per 1 liter) and 100 g of apple or regular vinegar. Hot marinade is poured into jars with tomato salad to the very top and closed with lids.

Jelly tomatoes

By preparing for the winter, you can get canned vegetables and delicious jelly at the same time. For this, in addition to ripe tomatoes, use gelatin (1.5 tablespoons), as well as 100 g of vinegar, salt and sugar (1.5 tablespoons each) and 1 liter of water.

Gelatin is diluted in a small amount of cold water and allowed to swell. Tomatoes are cut into halves. Place parsley, bay leaves, peeled garlic cloves, coriander, allspice and peppercorns at the bottom of the jars. If desired, you can also put currant, cherry, horseradish leaves and dill sprigs with umbrellas here. It all depends on the flavor you want to give to canned foods. Place tomatoes in a jar on top of the greens, placing them cut side down.

The swollen gelatin is added to hot water and allowed to boil. Add salt, sugar and vinegar, stir and bring to a boil again. The resulting marinade with gelatin is poured into jars of tomatoes to the very top and sealed with lids. In winter, before serving, a jar of gelled tomatoes must be placed in the refrigerator for a couple of hours.

Inna will talk about another option for home-cooking tomatoes in jelly in her video.

Tomatoes in wine

Tomatoes acquire a completely unusual taste and color when poured with wine. Not very large tomatoes of the “Slivka” and “Black Prince” varieties are well suited for this type of canning.

To prepare a fragrant preparation, first place herbs and spices on the bottom of the jar.

Wine filling for tomatoes is prepared from a mixture of regular canning marinade and dry red wine in a one-to-one ratio. The composition of the marinade is traditional: for 1 liter of water, 1.5 heaped tablespoons of salt, 1.5 (or 2) tablespoons of sugar and 100 g of vinegar. The wine is poured into the boiled marinade and does not boil.

Pour a mixture of wine and marinade into a jar with tomatoes, herbs and spices, keep the jars with lids on for 10-15 minutes in a pan of water at a temperature of +90°C (not boiling), and then seal the lids. In winter, when the tomatoes are eaten, the remaining wine sauce can be used to stew meat or prepare a fragrant, spicy sauce.

Tomato sauce

This recipe will surely appeal to everyone who likes the taste of tomatoes after heat treatment. To prepare the gravy you will need 3 kg of ripe tomatoes, 1 kg of onions, 0.2 liters of refined vegetable oil, 100 g of sugar, 4 tbsp. tablespoons salt and 1/2 teaspoon ground red pepper.

The onions are peeled and cut into strips, and the tomatoes into slices. Pour vegetable oil into a pan and simmer the onion in it for about half an hour. Then tomatoes, sugar, salt and red pepper are added to the onions. Mix everything thoroughly and bring to a boil. If desired, you can beat it with a blender. Cook the gravy over low heat for another 15 minutes, remembering to stir from time to time so that it cooks evenly and does not burn.

For canning, jars and lids are washed and sterilized in advance. The hot gravy is poured into jars to the very top. Roll up the lids, turn the jars over, cover them with a blanket and let them cool.

Tomato sauce is universal. This sour additive will complement the taste of meat and poultry. In addition, it is great for fish dishes, cereals, pasta and potatoes.

Secrets of canning tomatoes

For homemade preparations for the winter, it is best to use unripe tomatoes with dense flesh. The skin of such fruits will not burst during canning.
Before pouring the marinade, whole fruits must be pierced from the stem side with a toothpick or a pointed wooden stick. This will also prevent the skin from bursting.
If we decide to preserve several jars, then we always need to know how much marinade will have to be prepared. How to determine how much marinade is needed per jar? To do this, pour water to the top into a jar with spices and tomatoes already in it, then drain it and measure the resulting volume. We multiply it by the number of jars and get the required volume of marinade. A liter jar filled with fruits requires 0.25-0.3 liters of liquid.
Tomatoes are delicate vegetables. To preserve their shape, elastic texture and, if possible, beneficial vitamins, you do not need to sterilize the jars for a long time in water. For canned tomatoes, it is better to wash the jars in advance and sterilize them under steam or dry - in a preheated oven. Then the contents will need to be poured with boiling water for 5-10 minutes, and then, after draining it, boiled marinade. Or pour the boiled marinade over the vegetables in the jar twice. This will be quite enough for sterilization before closing the jars with lids.
It’s good to add a lot of greens to tomatoes - parsley, dill, mint, celery, horseradish leaves, cherries or apples. Each seasoning gives homemade preparations a specific aroma. Oak leaves, for example, darken the color of the canned product and impart a piquant flavor to the tomatoes. There is an opinion that a lot of greens in canned food is bad, as this can cause the jars to “explode”. In fact, the spoilage of canned food occurs not from the amount of greens, but from the fact that they were not sterilized well enough, and bacteria remained inside. And these bacteria can be found on greens, on tomatoes themselves, and on peppers or bay leaves that were added inside.
If you put whole cloves of garlic in a jar of tomatoes, the brine inside remains clear. If you add chopped garlic, the brine becomes cloudy and there is a high chance that the canned food will spoil and “explode”.
Rock salt is great for making marinades. But when the brine boils, it is better to strain it through cheesecloth. And then the quality of the marinade will be excellent.

It won't be long before the tomato season ends, and with it the summer. But homemade preparations made for future use on a frosty winter day will become a wonderful reminder of the dacha, vacation and summer warmth. You just need to try a little!

The generous time has come with the vegetable gifts of Mother Nature - not only are juicy, ripe and ripe tomatoes ripening in the garden beds, they are sold literally at every turn. Well, since it’s the season, the prices for them are very humane, which means it’s time to take care of preparing this vegetable for winter. And then, on a cold, dank evening, you can prepare a delicious hot dish, open your homemade preparations and enjoy the delicious taste of warm autumn. Pickled tomatoes are one of the most delicious varieties of homemade preparations for the winter, comparable only to. Very tasty and popular, this appetizer will be welcome on your table all winter.

Of course, the taste of a real homemade product made with your own hands cannot be compared with any store-bought jar of finished product. Let's look at the options and methods for preparing pickled tomatoes.

How to deliciously pickle tomatoes for the winter?

Pickled tomatoes canned for the winter are a classic at home. There are a huge number of different recipes, so the housewife can only choose the recipe that caught her attention and start cooking.

Sweet marinated tomatoes with peppers

How to pickle tomatoes to make them tasty? It is enough to add a little sugar to the brine, and then the usual addition to main courses or an appetizer will sparkle with new tastes and aromas.

Small tomatoes - how many will fit in a liter jar;
100 gr. fine granulated sugar;
50 gr. salt;
2-3 tbsp. spoons of apple cider vinegar;
2 sweet red peppers.

How to cover sweet pickled tomatoes for the winter?

1. Prepare a liter jar with a lid for preservation.

2. Wash the ripe tomatoes and cut them into four parts. Peel the sweet peppers and mix with the tomatoes, put them in a jar, and fill them with boiling water to the shoulder level.

3. After 20 minutes, carefully pour the water into a saucepan, add all the spices and bring to a boil. Reduce heat and boil for a few minutes, then pour the brine with spices back into the tomatoes.

4. Close with a tight lid and roll up. There is no need to sterilize the jars, just turn the container over.

Marinated tomatoes in tomato juice without sterilization

A simple and very tasty marinating recipe that even a novice housewife can handle. These tomatoes will not only be a tasty addition to your everyday or holiday table in winter, but will also serve as a tasty base for making sauce or dressing for first courses.

2 kg. overripe tomatoes for making juice;
1.5-2 kg. small tomatoes for pickling;
50 gr. salt;
2 – 3 teaspoons of fine granulated sugar;
A large pinch of hot ground pepper;
2 carnation umbrellas.

How to seal pickled tomatoes in juice for the winter?

1. Sort and wash the tomatoes to make juice, and extract the juice either in a juicer, or grind it in a blender, or you can cut the tomatoes in half and grate them on a regular grater, and then squeeze them through cheesecloth or a sieve.

2. Pour the juice into a saucepan, bring to a boil, reduce heat and simmer for 5-7 minutes. Add spices and seasonings to the sauce, stir, taste after 2-3 minutes to ensure there is enough salt, sugar and spices.

3. Boil the sauce for 12-15 minutes over low heat. In the meantime, you can do the tomatoes themselves.

4. Prepare a convenient-sized container for pickling, and if desired, you can remove the skin from the tomatoes by dipping the fruit in boiling water for a minute, after making a puncture or cut in the skin.

5. Place the tomatoes in jars and pour boiling water from the kettle, leave until the sauce boils down. Drain the water and immediately pour in the hot sauce.

6. Seal the jars with prepared clean lids, roll them up if necessary and turn them upside down. Pickled tomatoes should be stored in a cool and dark place.

Marinated Cherry Tomatoes with Vinegar and Garlic

A delicious delicacy for an everyday or holiday table is not at all difficult to prepare at home, and you will need the simplest products that can be found in every home, or purchased at the nearest large store or supermarket.

650 gr. Cherry tomatoes;
1-2 sweet peppers;
A small bunch of greens - dill and parsley;
4-5 cloves of garlic;
2 bay leaves;
1-2 clove umbrellas;
50 gr. rock salt;
2 teaspoons fine sugar;
30 ml. 9% apple or wine vinegar.

How to seal pickled tomatoes with garlic for the winter?

1. Wash and dry the greens, cut them into large pieces. Peel fresh garlic and cut in half so that it releases its aroma better.

2. Place herbs, garlic, and allspice and black peppercorns in a jar.

3. Each tomato needs to be pricked, and the tomatoes should be placed in a jar, and it is recommended to place large fruits at the bottom, and smaller ones on top.

4. Cook the marinade by boiling water with the addition of salt and sugar, vinegar and the remaining spices. Pour the boiling marinade over the tomatoes, leave for 12-15 minutes, then carefully drain back, bring to a boil again and pour back into the jars.

5. Screw on lids, roll up and invert, then store in a cool, dark place.

Sour pickled tomatoes

Almost no family can do without keeping a small supply of pickled tomatoes for the winter according to a family recipe, which is written down in an old, worn notebook. And the most delicious thing, as you know, is quite easy and quick to prepare, and this recipe was no exception.

3 liters of clean water;
250 gr. 6% apple (or wine) vinegar;
50 gr. salt;
2-3 tbsp. spoons of granulated sugar;
50 ml. vegetable oil;
2 kg. medium-sized tomatoes;
1-2 sweet onions;
6-7 cloves of garlic;
2-3 bay leaves;
Spicy fresh (or dried) herbs - optional.

How to seal sour pickled tomatoes for the winter?

1. How to properly prepare pickled tomatoes, a recipe that every housewife should know? To prevent tomatoes from bursting, they need to be washed and dried and pricked with a regular toothpick near the stalk.

2. Place peeled and cut garlic, roughly chopped herbs, onions cut into half rings and a little vegetable oil at the bottom of the jar.

3. Place the tomatoes in the jars fairly tightly, trying to place the larger fruits down.

4. Mix all the spices and seasonings, salt and sugar, add to the water and bring the marinade to a boil. Reduce heat and simmer for 5-7 minutes without adding vinegar.

5. Before removing the pan from the heat, pour in the vinegar, stir, pour in the tomatoes in the jars, screw on the lid, roll up and turn over.

Marinated tomatoes for the winter with mustard added

Fans of spicy dishes will enjoy juicy pickled tomatoes with the addition of mustard and a piquant, spicy taste and aroma.

2 kg. medium-sized tomatoes;
6 bay leaves;
4-5 cherry leaves;
2-3 dill umbrellas;
4-5 currant leaves;
30 gr. dry mustard (powder);
55 gr. salt;
5 tbsp. spoons of sugar;
2 liters of clean water.

How to seal tomatoes with mustard for the winter?

1. Select tomatoes of approximately the same size for pickling, which are slightly underripe. Each tomato must be whole, without damage or spoilage, and not wrinkled.

2. Rinse the tomatoes well in running water, dry with kitchen paper towels and place in clean, pre-prepared glass jars.

3. Each layer of tomatoes should be topped with spicy leaves, fresh herbs, dill umbrellas, and peppercorns.

4. Boil water, add salt and sugar to it, wait for the grains to dissolve, add mustard powder. Bring to a boil again, let simmer for a minute, turn off the heat and cool.

5. Pour the prepared tomatoes with cool brine so that they marinate faster, the fruits can be pricked with a toothpick, and, covering with a regular soft (nylon) lid, put the tomatoes in the refrigerator for 4-5 days.

6. Marinated tomatoes can be served, they turn out so tasty that soon you will have to prepare a new batch.

Green tomatoes turn out very tasty if you marinate them with a little cinnamon. To prevent the jar from bursting during storage, add 1 tablet of regular aspirin to each;
Marinated tomatoes for the winter recipes, which are presented above, it is recommended to use several varieties of tomatoes according to different recipes. Thus, during the long winter there will always be a variety of flavors on the festive or everyday table;
In an attempt to ensure that the product is preserved for as long as possible, you should not increase the proportions of vinegar - tomatoes are a delicate vegetable, and if you do not follow the recipe they can become sour. Of course, they can be used to prepare first and second courses, but in their pure form they will not be tasty;
It is very important to turn the jar over after sealing the container so that the marinade evenly saturates all the vegetables. After all, most of the time allotted for storage will be upside down, so it is necessary that each tomato has enough time to absorb the flavors and aromas from the marinade;
It is worth paying attention to such recipes for pickled tomatoes as with fresh carrot (beet) tops, in a sweet and sour marinade, with chili pepper, adding currant leaves and cherries. Such tomatoes will have a bright, interesting taste, but you shouldn’t forget about classic recipes - they usually make up most of the preparations.

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.

You have probably read a story about how, a long time ago, one of the Russian ambassadors, by order of the Great Empress, brought a whole basket of tomatoes from Europe, moreover, he even presented a whole report to the Senate about this vegetable, but the statesmen, having eaten this wonderful fruit, They gave the following verdict to the tomato: “...the fruits are very wonderful and tricky and not suitable for the taste.” This is how it happens: these “taste-inappropriate” things have become so ingrained a little later that it is now extremely difficult to believe the words spoken then.

Tomatoes are loved and desired in any form, both at a family dinner and on a holiday table. It’s impossible to count how many delicious dishes include tomatoes, and in winter, every housewife undoubtedly has jars of canned tomatoes for the winter, prepared according to a variety of recipes.

Red, yellow, green, small and large tomatoes - we have our own recipe for each of this variety of types. And all this so that the tomatoes prepared for the winter using the method you have chosen will certainly please you and your loved ones in winter.

Canned tomatoes for the winter “Visiting Grandma”

Ingredients:
tomatoes,
1 sweet pepper,
7-8 cloves of garlic,
7-8 black peppercorns,
3-4 peas of allspice,
1 cinnamon stick,
4-5 carnations,
1 cardamom,
1 bay leaf,
7 tbsp Sahara,
2 tbsp. salt.

Preparation:
Place garlic and sweet bell pepper cut into thin strips into clean and sterilized jars. Prick the washed tomatoes with a toothpick in the area of the stalk, place them in jars and pour boiling water over them for 10-15 minutes. Then drain the water into a saucepan, add sugar, salt, cinnamon, peppercorns, cardamom, cloves, bay leaf, bring to a boil and simmer for 15 minutes. Pour the resulting hot brine over the tomatoes, roll up the prepared lids, turn the jars over and wrap them until they cool completely for a day. Then store the cans of tomatoes in a dark and cool place.

Marinated tomatoes “Tender-snowy”

Ingredients:
1-1.5 kg of small tomatoes,
2-3 tbsp. chopped garlic,
2 tsp 9% vinegar.
For the marinade:
1-1.5 liters of water,
3 tbsp. Sahara,
1 tbsp. salt.

Preparation:
Fill a 1 liter jar with prepared tomatoes, add boiling water and leave until completely cool. Meanwhile, prepare the marinade. To do this, boil water with sugar and salt. Drain the cooled water from the jars of tomatoes, add 1 tbsp to each jar. chopped garlic, fill the jars with boiling marinade, pour in 1 tsp. vinegar, roll up the lids, wrap and leave until completely cool, then put in a cool place.

Marinated tomatoes “Crumbs for potatoes”

Ingredients for a 3 liter jar:
small red tomatoes,
1 sweet pepper,
1 hot pepper,
3-4 cloves of garlic,
1 sprig of parsley,
3 bay leaves,
3 tbsp. Sahara,
3 tbsp. salt,
8-9 peas of allspice,
3 tbsp. 9% vinegar.
mineral water.

Preparation:
Place washed tomatoes, sweet peppers, hot peppers, garlic and parsley cut into strips in sterilized jars. Fill the jar with boiled mineral water up to the shoulders and leave for 10 minutes. Then drain the water and boil it again. Repeat this procedure again. Before pouring for the third time, add sugar, salt, bay leaf and pepper directly into the jar. Pour boiling water over everything, add vinegar, roll up and wrap until completely cool.

Spicy pickled tomatoes for the winter “What you love!”

Ingredients for 1 liter jar:
tomatoes.
10 g dill,
5 g celery,
5 g basil,
1 small head of garlic,
1 hot pepper.
For the marinade:
1 liter of water,
2 tbsp. Sahara,
1 tbsp. salt,
2 tbsp. 6% vinegar.

Preparation:
Place dill, celery, basil, a few cloves of garlic and half a hot pepper in each jar, place tomatoes in the jars, sprinkle them with the remaining garlic cloves, and place a sprig of dill rolled up in a ring on top of the tomatoes. For the marinade, boil water, add sugar and salt, boil for 1 minute, then add vinegar, pour the marinade over the tomatoes, let stand for 5 minutes and, after draining the marinade, boil it again. After this, pour boiling marinade over the tomatoes and roll up.

Tomatoes for the winter with horseradish in gooseberry juice “Barskie”

Ingredients:
4 kg tomatoes,
200 g horseradish root.
For the marinade:
2 liters of water,
600 g gooseberry juice,
200 g sugar,
60 g salt.

Preparation:
Wash the tomatoes and prick them from the stem side. Cut the horseradish root into slices. Place tomatoes and horseradish in jars. Dissolve sugar and salt in water, add gooseberry juice and bring the solution to a boil. Then fill it three times, and after the third can, roll it up.

Tomatoes marinated with herbs and vegetable oil “Mom’s recipe”

Ingredients:
tomatoes,
vegetable oil.
For the marinade:
3 liters of water,
7 tbsp Sahara,
3 tbsp. salt,
1 tbsp. 9% vinegar,
10 black peppercorns,
6 bay leaves,
1 head of garlic,
parsley and dill - to taste.

Preparation:
Peel the garlic, cut into slices and place it along with the herbs on the bottom of liter jars. Then place the tomatoes in the jars. For the marinade, add sugar and salt to the water, bring to a boil, add pepper and bay leaf to the solution and boil. Then add vinegar and pour the prepared marinade over the tomatoes. Then add 1 tbsp to each jar. vegetable oil, sterilize 1 liter jars for 10 minutes and roll up.

Tomatoes for the winter in beet brine “Summer Miracle”

Ingredients for a 3 liter jar:
tomatoes,
2 onions,
1 small beetroot,
1 small sour apple.
For the marinade:
1.5 liters of water,
150 g sugar,
1 tbsp. salt,
70 ml 9% vinegar.

Preparation:
Cut the apple into slices, the onion into rings, and the beets into slices. Place the chopped ingredients in a jar and then fill it with tomatoes. Pour boiling water over the contents of the jar and leave for 20 minutes. Then drain the water, add sugar and salt, bring to a boil and strain. Pour the finished marinade into a jar, add vinegar and roll up.

Tomatoes with garlic arrows

Ingredients for a 3 liter jar:
1.5 kg tomatoes,
300 g garlic arrows,
5 black peppercorns.
For the marinade (per 1 liter of water):
1 tbsp. salt,
100 ml 6% vinegar.

Preparation:
Wash the garlic arrows, cut into small pieces (3-4 cm) and blanch for a few minutes. Then remove with a slotted spoon and transfer to a sterilized jar, add pepper and place tomatoes on top. Add salt to the water, bring to a boil and fill the contents of the jar with this solution, add vinegar and sterilize for 30 minutes. Then quickly roll up the lid of the jar.

Tomatoes with baked peppers for the winter “Delicious”

Ingredients:
1 kg small tomatoes,
700 g sweet pepper,
dill greens - to taste.
For the marinade:
1 liter of water,
2 tbsp. vegetable oil,
1 tbsp. dill seeds,
5 black peppercorns,
1 tbsp. salt,
1 tsp 70% vinegar.

Preparation:
Wrap the peppers in oiled foil and bake them in the oven, then peel and cut into slices. Cut the tomatoes crosswise, scald with boiling water and remove the skin. Place tomatoes and peppers in jars, topped with dill sprigs. Boil water with salt and spices, add vinegar and pour this marinade over the vegetables in jars. Sterilize the jars for 15 minutes, roll them up, then turn them upside down and wrap them until they cool completely.

Canned tomatoes with honey and garlic

Ingredients (calculated for 3 liter jars):
1.5-1.8 kg small firm tomatoes,
1 head of garlic,
3 dill umbrellas,
1.5 leaves of horseradish,
6 black currant leaves,
9 white peppercorns
2.5 liters of water,
6 tbsp. honey,
3 tbsp. salt.

Preparation:
Peel the garlic and cut lengthwise into slices. Cut off the tops of the tomatoes, make a cut in the center and stuff with garlic. Place horseradish, dill, currants and tomatoes in sterilized jars. Add pepper, cloves, honey, salt to the water and let it boil. Pour the prepared marinade over the tomatoes, cover with lids and leave for 5 minutes. Then pour the marinade back into the pan and boil. Do this procedure 3 times, then roll up the jars and turn them over until they cool completely.

Cherry tomatoes marinated with champignons

Ingredients:
250 g yellow cherry tomatoes,
300 g small champignons,
3 bay leaves,
1 bunch of dill,
1 pinch of black peas,
1 pinch grated nutmeg,
1 pinch of allspice,
1 pinch of barberry,
carnation,
vegetable oil,
50 ml white wine vinegar,
salt.

Preparation:
Peel the mushrooms, place them in a saucepan, cover with warm salted water, bring to a boil, then add white wine vinegar, a little vegetable oil, cloves, barberry, pepper and cook for 8 minutes. Then add the tomatoes and cook with them for 2 minutes, then add bay leaf, chopped dill and nutmeg to the total mass, cover the pan with a lid and let stand for 5 minutes. Next, place the pan in cold water and, stirring gently until completely cooled, let stand for another 30 minutes. Place the tomatoes and champignons in sterilized jars and seal.

“Delicious flowers” from green tomatoes for the winter

Ingredients for four 3 liter jars:
green tomatoes,
red, green, yellow bell peppers,
carrot,
garlic.
For the marinade:
6 liters of water,
18 tbsp Sahara,
9 tbsp. salt,
200 ml 9% vinegar.

Preparation:
Wash the tomatoes and cut them crosswise, but not all the way. Place a piece of pepper, cloves of garlic, and carrot slices into the resulting cuts. Place the finished “flowers” in 3 liter jars, after placing greens and black peppercorns on the bottom of the jars. Fill the contents of the jars with boiling water twice, leaving for 10 minutes each time; on the third time, pour in the marinade and roll up.

Green tomatoes with walnuts

Ingredients:
1 kg green tomatoes,
100 g walnut kernels,
1 pod of red hot pepper,
4 cloves of garlic,
1 bunch of basil greens,
seasoning for vegetables - to taste,
2 tsp Sahara,
2 tsp salt,
1 tbsp. 9% vinegar.

Preparation:
Cut the tomatoes into slices, add salt and leave for 10 minutes. Finely chop the hot pepper and garlic, chop the basil, soak the walnut kernels, if they are bitter, in milk for 20 minutes, then fry in a frying pan without oil. Combine pepper, garlic, basil, nuts, vegetable seasoning and sugar. Place the tomatoes in jars in layers, sprinkle each of them with the prepared mixture. Add vinegar to each jar, cover with lids and sterilize: 0.5 liter jars - 5 minutes, 1 liter jars - 10 minutes. Then roll up the jars, turn them upside down and leave until completely cool.

Sun-dried tomatoes with Provençal herbs “Aromatic”

Ingredients:
800 g small tomatoes,
200 ml vegetable oil,
1 tbsp. provencal herbs,
4-5 cloves of garlic,
1 tbsp. Sahara,
1.5 tbsp. salt.

Preparation:
Cut the tomatoes into quarters, use a spoon to scoop out all the liquid and seeds, and wipe with a paper towel to remove moisture. Next, place the tomato pieces on a baking sheet lined with parchment, sprinkle with salt, sugar, Provençal herbs and garlic cloves, cut into 4 pieces. Place the baking sheet on the top rack, turn the heat to low and leave with the door open for 1.5 hours. Then turn the baking sheet the other way and leave for another 30-40 minutes. After the time has passed, place the sun-dried tomatoes in sterilized jars along with seasonings and garlic, pour in vegetable oil and close with a lid. Store in a cool place.

Green tomato jam with lemons and rum

Ingredients:
3 kg green tomatoes,
3 lemons,
2 kg sugar,
3 liters of water,
100 ml rum.

Preparation:
Take green fleshy tomatoes no larger than a walnut, wash them, cut into slices and remove the seeds. Then fill them with cold water, put on fire, bring to a boil and cook for 3 minutes, then drain in a colander and let cool. Boil a thick syrup from water and 1 kg of sugar, dip the tomatoes in it and cook for a few minutes, remove from the heat and leave for a day. The next day, drain the syrup, add the remaining sugar and sliced lemons along with the peel, put on fire and boil for 7 minutes. Then lower the tomatoes and cook until tender. When the jam has cooled, add rum, pour into jars and close with nylon lids.

Red tomato and plum jam

Ingredients:
1 kg tomatoes
3 kg plums,
2.8 kg sugar,
50 ml lemon juice.

Preparation:
Remove the pits from the plums. Peel the tomatoes, cut into slices and remove the seeds. Mix tomatoes, plums and lemon juice, put on fire and cook, stirring constantly, for several minutes. Then rub the resulting mass through a sieve, add sugar and cook for 45 minutes. Divide the jam into the jars and close the lids.

Here they are - tomatoes for the winter... What an incredible interweaving of aromas, tastes, subtle combinations in each of the recipes. Each product is a real “tomato symphony” with a touch of piquancy and uniqueness.

Happy preparations!

Larisa Shuftaykina