Tomato preparations for the winter without cooking. How to prepare tomatoes for the winter, we study methods. Tomatoes peeled in their own juice

1. Spicy tomatoes

- tomatoes;
- Bay leaf;
– hot red pepper,
- garlic,
– dill, celery, cloves, peppercorns, mustard seeds, horseradish root.
Pickling recipe

2. For 1.5 l. water you need to add 2 tbsp. salt and 1 tbsp. sugar, add spices (dill, cloves, peppercorns, mustard seeds and horseradish root). Boil the marinade.
3. At the bottom of the prepared (sterilized with boiling water) jars we place chopped horseradish leaves, dill, celery and parsley, as well as red pepper, garlic, bay leaf.
4. Then put the washed, stemmed tomatoes there and pour in the marinade, heated to a boil, cover with lids and place in a saucepan for sterilization: half-liter and liter jars - for 10-15 minutes, 3-liter jars - for 20 minutes.
5. After sterilization, seal the jars, turn them over and wrap them in a blanket for a couple of hours

2. Tomatoes marinated at home with citric acid.

– tomatoes (preferably not large ones),
marinade (based on a 3-liter jar):
– 1.3 liters of water
– 30 g salt
– 120 g sugar
– 2 teaspoons of citric acid powder.
Pickling recipe
1. Tomatoes selected for pickling are sorted by size, shape and color. It is important that they are of the same ripeness. Reds and greens should also not be mixed.
2. Place the tomatoes in washed jars, add herbs (a little, just to add a slight aroma; for variety, it’s better to add the same type of greens to different jars - dill in one, parsley in another, celery in a third).
3. Pour boiling water and cover with clean lids.
4. While the tomatoes are sterilized, boil the brine from water, salt, sugar, and citric acid. As soon as the brine boils, drain the water from the jars, pour in the brine, roll it up, then turn the jars over and wrap them in a blanket for a couple of hours.
The advantage of this recipe: instead of vinegar, citric acid is used - the tomatoes are dense, with a delicate taste, a slight aroma of greens, and not at all “poisonous”, as with vinegar.

3.Tomatoes, marinated in Donetsk style

Filling: for 1 liter of water – 60 g of sugar, 60 g of salt, garlic, hot and sweet peppers, bay leaf, 1 tablespoon of 9% vinegar.
Place the prepared brown fruits in jars along with spices.
Pour boiling pour over three times, leaving for 10 minutes. Add vinegar one last time and seal.

4. Spicy tomatoes

How to pickle tomatoes correctly
For a three-liter jar: 50 g horseradish root, 2-3 cloves of garlic, 1 tablespoon of dill seeds, 7 allspice peas, 5 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of 9% vinegar, 1-2 bay leaves .
Place brown tomatoes in a scalded three-liter jar with bay leaf, horseradish root shavings, peeled and chopped garlic, dill seeds, allspice. Pour boiling water over and cover. After half an hour, drain the water into a saucepan, put on high heat, add salt and sugar. Boil. Add vinegar to the jar of tomatoes and immediately pour in the boiling liquid to the very edge.
Roll up the jar hermetically, wrap it in paper and a blanket, turn it upside down and leave for a day.

5. Sterilized tomatoes and onions in jelly

Cut the tomatoes into quarters, the onions into slices and disassemble into rings. Place in a three-liter jar, alternating tomatoes and onion rings.
Prepare the marinade. For 5 three-liter jars you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 peppercorns, dill. Boil the marinade, strain it and pour into jars on top of the tomatoes and onions. Then pour jelly into each jar.
Jelly: add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly into the jars. Sterilize jars for 10 minutes.

6. Tomatoes, cut into circles, with onions and garlic

Red tomatoes, cut into circles, put in a jar, interspersed with onion slices disassembled into rings.
Marinade: for 1 liter of water, 3 tablespoons of sugar, 1 tablespoon of salt, favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled cloves of garlic. The marinade boils for about two minutes. Pour in 1 tbsp. spoon of 9% vinegar and immediately pour it over the tomatoes and onions. The next day, the pickled tomatoes are ready. But after 2 days they taste even better. You can, after sterilizing for 10 minutes, prepare it for the winter.

7. Assorted fruits and vegetables in marinade

It turns out even tastier. The basis of the recipe is “Tomatoes, cut into circles, with onions and garlic.” In addition to chopped tomatoes, onions and garlic, we beautifully place in the jar any chopped vegetables (at your discretion), for example, multi-colored bell peppers, cauliflower, disassembled into inflorescences. We also put fruit cut into slices: plums, kiwi, cherries, grapes, raspberries and so on.
The marinade is the same. The aromas and flavors of vegetables and fruits are mixed and create an excellent bouquet. Tasty, aromatic, beautiful, festive.

8. Adjika

1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, hot capsicum - 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.
Grind everything in a meat grinder, add finely chopped parsley. Stir and refrigerate overnight, stir several times until the salt dissolves, and place in jars. It is better to store in the refrigerator. You can add it to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka gels, and the adjika will turn out thick. Stores very well.
how to cook adjika

9.Tomato-garlic seasoning

0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
Pass the tomatoes through a meat grinder along with the garlic. Grate the horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Place into small jars. Store in a cool place.

10.Tomatoes in apple juice

Pour boiling apple juice over the tomatoes (1 tablespoon of salt per 1 liter of juice). Do not add spices. Sterilize for 7 minutes. Roll up. Store in a cool place.

11.Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.
Marinade: for a 3-liter jar a glass of sugar, a tablespoon of salt, vinegar essence.
Place apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave until completely cool.

12.Tomatoes with cinnamon (can even be stored under nylon lids)

Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon peppercorns, the same amount of cloves, teaspoon cinnamon (powder), two-thirds cup salt, 3 cups sugar. Boil the marinade and cook over low heat for 15 minutes. Cool, pour in 50 g of acetic acid, stir. Fill the jars with tomatoes mixed with garlic, dill, parsley and add marinade.

13. Orange miracle

1.5 kg red tomatoes, chopped;
Grind 1 kg of carrots in a meat grinder;
add 100 g of sugar to this;
1 tbsp. salt;
1 glass of sunflower oil – simmer everything for 1.5 hours.
15 minutes before the end of cooking, add 100 g of crushed garlic and 1 tsp. ground black pepper. 5 minutes before the end of cooking, 1 tbsp. vinegar. Remove from heat. When it cools down, put it in jars and roll up.

14. Recipe for preparing and preserving tomatoes stuffed with vegetables.

Ingredients:

1.6 kg of tomatoes, 200 g of onions, 250 g of carrots, 25 g of root and 10 g of parsley, 30-35 g of salt, 40-50 g of sugar, 1.5 tablespoons of 9% vinegar, 5-7 peas allspice, 2 bay leaves, vegetable oil.
Recipe:
1. Grate 600 g of ripe tomatoes on a coarse grater, remove the skin.
2. Boil the resulting mass until the foam disappears, add salt, sugar, allspice, bay leaves, vinegar and boil for another 7-10 minutes.
3. Preparation of minced vegetables. Peel the parsley and carrots, chop finely and simmer until tender. Cut the peeled onion into rings and fry in vegetable oil until golden brown. Cut fresh, ripe, medium-sized tomatoes at the stem and remove the core with a teaspoon. Mix stewed roots and fried onions with finely chopped parsley and heat to a temperature of approximately 70 °C.
4. Fill the prepared tomatoes with hot minced meat, place tightly in jars and pour over the previously prepared hot sauce.
5. Pour boiled (in a water bath) vegetable oil on top for 5-7 minutes and cooled to a temperature of 70 ° C (at the rate of 2 tablespoons of oil per 1 liter).
6. The jars should be filled so that there is still 2-2.5 cm left to the edges of the neck. Sterilize in boiling water: half-liter jars - 60 minutes, liter jars - 75 minutes.
7. Tighten the jars, turn the lid down and let sit for a day.

15. Recipe for preparing and preserving tomatoes in their own juice.

Ingredients:

3 kg of ripe small-fruited tomatoes, 2 kg of large ripe tomatoes, 50 g of sugar, 80 g of salt.
Canning Recipe
1. Wash small-fruited tomatoes, prick them in several places with a pointed stick and place them tightly in jars up to their shoulders.
2. Cut large tomatoes and heat them in an enamel pan with a lid, without bringing to a boil.
3. Rub the hot mass through a fine sieve, dissolve salt and sugar in it and pour the mass over the tomatoes in the jars so that the juice level is 2 cm below the edges of the jar.
4. Pasteurize at a temperature of 85 °C (liter jars - 25-30 minutes) or sterilize in boiling water (8-9 minutes).
Use the filling to prepare a drink (can be diluted with boiled water), and prepare a salad, sauce, or soup from the fruits.

16.Tomatoes with mint

Ingredients: 5 kg of tomatoes, 60 g of dill, 25 g of horseradish leaves, 2-3 cloves of garlic, 25 g of parsley, 2 teaspoons of chopped mint leaves, 2 bay leaves, 1 teaspoon of hot red pepper, 3 black peppercorns.
Filling: for 1 liter of water – 150-200 ml of table vinegar, 50 g of salt.
1. Select and wash red tomatoes, preferably the “Lady Fingers” variety.
2. Divide into jars.
3. Wash the greens, chop them, cut the red pepper into several narrow strips, garlic cloves into 3-4 pieces each.
4. Place herbs and spices in jars on top of the tomatoes.
5. Fill with hot pour.
6. Sterilize: half-liter jars - 5 minutes, liter jars - 10-12 minutes. Roll up.

17.Tomatoes peeled in their own juice

Ingredients: 3 kg of ripe small-fruited tomatoes, 2 kg of large ripe tomatoes, 50 g of sugar, 80 g of salt.
1. Chop ripe but undamaged tomatoes and pass through a juicer.
2. Pour the juice into an enamel bowl, add salt (per 1 liter of liquid - 1 tablespoon of salt) and bring to a boil.
3. Dip small, fleshy tomatoes in a colander for 1-2 minutes in boiling water, quickly remove and immerse in cold water.
4. Peel the cooled tomatoes with a sharp knife, place tightly in sterilized jars and pour boiling juice over them.
5. Cover the jars with lids and place in a pan with hot water to sterilize.
6. When the water in the pan boils, immediately remove half-liter jars and roll them up, soak liter jars in boiling water for 4-5 minutes, three-liter jars for 8-10 minutes and then roll them up.

18. Peeled tomatoes, canned in slices

Filling: for 1 liter of water – 20-40 g of sugar, 15-20 g of salt, 2-3 g of citric acid.
Only tomatoes with fleshy pulp are suitable for these canned foods.
1. Place the fruits in boiling water for 1-2 minutes, cool in cold water and remove the skin.
2. Cut the peeled tomatoes into 2-4 parts, place them in jars without compacting them, and fill them with boiling liquid.
3. Pasteurize at a temperature of 90 °C: half-liter jars - 30 minutes, liter and two-liter jars - 35-40 minutes. Roll up. Store in a cool place.

19. Peeled tomatoes, canned in slices, in their own juice

Filling: for 1 liter of tomato juice – 10-30 g of sugar, 5-7 g of salt.
1. Place the prepared tomatoes in jars (see previous recipe - Peeled tomatoes, canned in slices).
2. Bring freshly prepared tomato juice to a boil, dissolve salt and sugar in it and pour into jars.
3. Pasteurize at a temperature of 90 °C: half-liter jars - 30 minutes, liter and two-liter jars - 35-40 minutes.
4. Then roll up the jars, turn them upside down, cover with a blanket and leave until cool. Then put it in a cold pantry, or any other dark, cool storage place.

20. Tomatoes in applesauce

Ingredients: 5 kg tomatoes, 5 kg apples, 10 g ginger, 50 g sugar, 20 g salt.
1. Wash sour apples, cut into slices, steam in a saucepan with a small amount of water, rub through a sieve, add salt, sugar, ginger. 2. Wash the tomatoes, chop them several times, put them in jars and pour the prepared hot applesauce.
3. Pasteurize the jars for 25-30 minutes at a temperature of 85-90 °C, roll up the lids and store in a cool place.

21.Winter tomato salad (without salt)

1. Cut ripe but strong tomatoes into slices.
2. Place in sterilized quart jars, shaking slightly to compact the tomatoes (but not too tightly).
3. Pour in the juice remaining during slicing, cover with boiled metal lids and sterilize for 10 minutes from the moment of boiling over low heat.
4. Roll up and turn upside down until cool.
5. In winter, when serving the salad, add salt, onion, garlic, sour cream or vegetable oil. This salad can also be used to season soups.

22. Tomatoes marinated with beets,

For one serving you will need: tomatoes - 1.2 kg, small beets - 2 pcs., medium-sized carrots - 1 pc., garlic - 4 cloves, hot pepper - 1/3 pod, herbs to taste - 3-4 sprigs. For the marinade: water – 1 liter, salt – 1 tbsp. l., sugar - 2 tbsp. l., vinegar essence – 1 tsp.

First you need to wash the tomatoes, make 2 punctures on each fruit at the stalk with a fork or wooden skewer. Place the tomatoes in a bowl, pour boiling water over them and let stand for about 10 minutes, then drain the water. Wash the greens. Without chopping, place together with hot pepper and peeled garlic cloves on the bottom of a sterilized jar.
Peel the beets and carrots and cut into thin slices. Place tomatoes in a jar, interspersing them with slices of beets and carrots. Boil 1 liter of water, add salt, sugar and vinegar essence. Pour the boiling solution into the tomatoes. Close the jar. When the canned food has cooled, store it in a cool, dark place.

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23. Stuffed tomatoes - an even more original snack preparation.

To prepare it, you will need medium-sized ripe tomatoes. Minced meat can be made from various vegetables and herbs: carrots, onions, garlic, parsley, celery root. Stuffed tomatoes are poured with tomato juice and sterilized.

You can also stuff unripe green or brown tomatoes. For 4 kg of tomatoes you will need 3 bunches of leaf celery and parsley, 2 pcs. large carrots, 1 head of garlic, 1 onion, 1 hot pepper and 6 tbsp. salt. Peel the onions and carrots. Grate the carrots on a coarse grater, cut the onion into thin half rings. Wash the pepper and cut into thin rings. Peel the garlic and chop finely. Wash the parsley and celery, dry and chop. Mix all the vegetables, add a little salt. Wash the tomatoes, make a deep cut on each, and place the prepared filling in it. Place the fruits tightly in a tub or other container. Boil water with salt and pour over the tomatoes. Leave at room temperature for 2-3 days. The tomatoes should change color to a darker color and become soft. Rearrange for storage in a cool place.

Summer has arrived, and seasonal vegetables appear in gardens and shelves in large quantities and at reasonable prices. Around mid-July, summer residents begin to ripen tomatoes. If the harvest is successful and there are a lot of tomatoes ripe, then you can use them to prepare a delicious homemade tomato for the winter.

I make this preparation every year and will be happy to tell you my proven and simple method. I’m posting the recipe with step-by-step photos for anyone who wants help.

To make homemade tomato we will need:

tomatoes;
salt;
pepper.

How to cook tomatoes for the winter at home

First, you need to wash and sort the tomatoes. We don't need black or rotten barrels in tomatoes. Therefore, we cut out such places, but the good part needs to be cut. It doesn’t matter what size the pieces are made, since we do this for our convenience in the future.

So we have three ways to turn tomatoes into liquid.

Method 1 - juicer.

Method 2 - meat grinder.

Method 3 - combine.

I find it more convenient to use a food processor with an attachment in the form of sharp knives.

This method seems to me to be the fastest and most convenient, but it’s up to you to choose. The grinding method does not greatly affect the final result.

Having turned all the tomatoes into a tomato, pour it into the pan in which it will be cooked.

Salt and pepper it to taste and put on low heat. Be careful, as soon as the tomato boils, it can “run away”. You need to cook homemade tomatoes over low heat for at least 30-40 minutes after boiling.

While the tomato is cooking, you need jars and lids.

The cooked tomato is carefully poured into clean jars.

We roll up the full jars with clean lids and wrap them for further cooling. As soon as our homemade tomato has cooled down, we need to put it in a cool storage place.

Despite the fact that the recipe seems to be elementary, the tomato turns out incredibly tasty. It can be added to a stir-fry for soup, stewed in it like a sauce, or diluted with water and drunk like tomato juice. And I even eat okroshka with homemade tomato, pour it instead of kvass. 😉 In general, there is a lot of scope for culinary imagination, but the most important thing is that everything is natural. Bon appetit.

Summer is the time when housewives are actively preparing for winter, stocking up on all kinds of pickles. Read what delicious things you can make from tomatoes for the winter.

Sun-dried tomatoes

Baking tomatoes in the oven for the winter is an excellent preparation that will add variety to familiar dishes. Sun-dried tomatoes go great with meat, pasta, fish and other foods.

It is best to dry tomatoes in olive oil, but if it is not available, any vegetable oil will do.

Ingredients:

tomatoes - 1 kg;
garlic - 2-3 cloves;
vegetable oil - 30-50 ml;
salt to taste;
ground pepper;
herbs - rosemary, oregano, basil, parsley.

Wash the tomatoes and dry them with a paper towel, then cut them into halves or quarters. The seeds need to be removed.

Cover the baking sheet with parchment. Sliced tomatoes are placed tightly on it. On top they are salted, peppered, sprinkled with herbs and sprinkled with oil.

The oven heats up to 80-100 degrees. The baking sheet with the preparation is placed in the oven for 3-6 hours. The door should be kept slightly open - this will allow the moisture to evaporate faster.

It is important not to dry out the vegetables. They must remain moist. The finished tomatoes are removed from the oven and cooled.

A little vegetable oil is poured into the bottom of a clean jar, herbs and a clove of garlic cut into slices are laid out. Then the container is filled one third with tomatoes, and then a little oil is poured in again and the herbs are laid out. This alternates until the jar is filled.

The tomatoes need to be lightly crushed, but not pressed too hard. They are filled with oil on top. It must cover the tomatoes completely, otherwise they will spoil.

The jars are closed with lids. The product must be stored in the refrigerator.

Tomatoes in Korean

To make tomatoes in Korean you need to take:

tomatoes - 3 kg;
bell pepper - 4-5 pcs;
carrots - 3-4 pcs.;
garlic - 2-3 heads;
salt - 2 tbsp. l.;
ground red pepper - 1 tsp;
granulated sugar - 3 tbsp. l.;
vinegar 9% - 50-70 ml;
vegetable oil - 80 ml;
dill and parsley in a bunch.

First you need to prepare the filling. Grind carrots, peppers and garlic using a coarse grater or through a meat grinder. Add finely chopped greens to them.

Add ground pepper, salt, sugar, vegetable oil and vinegar to the mixture of vegetables and herbs. Mix everything thoroughly.

Cut the tomatoes into slices and place in a sterilized jar, alternating layers with the sauce. Place vegetables cut side down.

Filled jars are covered with lids. Then they need to be sterilized in a pan. Place a towel on the bottom to prevent the jars from breaking when boiling. Fill with cold water up to the shoulders and boil for 15 minutes.

After sterilization, roll up the jars and store in a dark place.

Adjika from tomato

Do you like tomato adjika? We offer two ways to prepare this fiery sauce.

Without cooking

To prepare spicy homemade adjika without cooking, you need to take:

tomatoes - 3 kg;
garlic - 1 tbsp;
hot pepper - 2 pods;
sugar - 1 tbsp;
salt - 2-3 tbsp. l.;
vinegar 9% - 1 tbsp.

Rinse the vegetables thoroughly and remove seeds and skins. Pass everything through a meat grinder.

Add salt, sugar and vinegar to the resulting mass. Mix everything thoroughly and leave for 3-4 hours.

Transfer the infused vegetables into sterilized jars and screw on the boiled lids. Store in a cool place.

With cooking

Spicy adjika with cooking is prepared as follows:

tomatoes - 3 kg;
garlic - 1 tbsp;
bell pepper - 1.5 kg;
hot pepper - 5 pcs;
sugar - 1 tbsp;
salt - 2 tbsp. l;
vegetable oil - 1 tbsp;
vinegar - 1 tbsp.

The tomatoes are passed through a meat grinder, brought to a boil and cooked for 20-30 minutes.

The peppers are pitted and passed through a meat grinder along with the garlic. The resulting mass is added to the tomatoes.

Vegetable oil is poured into the vegetable mixture and spices are added. Everything is brought to a boil and cooked for another 20 minutes.

Finally, vinegar is poured in. Everything is thoroughly mixed and cooked for 3 minutes.

The finished lecho is placed in sterile jars, closed with lids and wrapped in a warm blanket until it cools.

Tomatoes in a jar

Canned tomatoes are a winter table classic. Let's talk about existing methods of twisting.

Lightly salted tomatoes

To prepare lightly salted tomatoes, take (for 3 liters):

tomatoes - 2.5 kg;
hot pepper - 1 pc.;
garlic - 1 pc.;
water - 1.5 l;
salt - 2 tbsp. l.;
sugar - 1.5 tbsp. l.;
bay leaf - 5-6 pcs.;
dill sprigs - 5-6 pcs.;
currant leaves - 6 pcs.;
allspice - 1 tbsp. l.

Rinse tomatoes and herbs. Divide the pepper into quarters. Divide the garlic into cloves.

Place 3 sprigs of dill, 3 currant leaves, half a pod of pepper and garlic at the bottom of a clean jar. Then add tomatoes to the middle of the jar. Place the remaining spices on top and add vegetables to the top.

Add sugar, salt, bay leaf and pepper to the pan. Add water, bring to a boil and cook for 5 minutes. Cool the finished brine to 60-80 degrees and pour into a jar.

The top of the jar is covered with gauze or film (you will need to make holes in it). Leave the tomatoes at room temperature for three days. Then cover with a lid and transfer to the refrigerator.

In its own juice

For two 1 liter jars you need to take:

small tomatoes - 1 kg;
large tomatoes - 2 kg;
salt - 2 tbsp. l.;
sugar - 3 tbsp. l.;
vinegar 9% - 2 tbsp. l.

Blanch large tomatoes in boiling water for 3-4 minutes and immediately cool in cold water. Peel the tomatoes, cut into slices and place in a saucepan.

Using a blender, puree the tomatoes, add salt, sugar and place on the stove. Bring to a boil and cook for 20 minutes, skimming off the foam and stirring. At the very end of cooking, add vinegar.

Place small tomatoes in jars, first making 1 cm punctures in the stem area. Fill with hot water to the top and leave for 10 minutes.

Drain the water and fill it with boiling tomato juice up to the lid. It is important that there is no air left in the jar. Close the lids tightly, turn them upside down and wrap them in a blanket until cool.

Pickled tomatoes

The composition of the brine for canning tomatoes in jars according to this recipe is simple. So, per liter we take:

bay leaf - 2-3 pcs;
sugar - 3 tsp;
salt - 1 tsp;
vinegar essence 70% - ⅓ tsp.

In addition to tomatoes, you need to put an umbrella of dill in each jar.

Wash the tomatoes and sterilize the jars. Place a dill umbrella and clean vegetables in each jar and pour boiling water over it. Leave for 5-7 minutes.

Pour the water into a saucepan. Add all brine ingredients except vinegar. Mix everything and bring to a boil. Pour in the vinegar and remove the bay leaf.

Pour brine into jars. Roll up the lids, turn the jars over and put them under a fur coat until they cool.

Tomato slices with onions

For a three-liter jar:

onions - 2 pcs.;
black peppercorns - 5-6 pcs.;
salt - 1 tbsp. l.;
sugar - 1 tbsp. l.;
vinegar 9% - 1 tbsp. l.;
vegetable oil - 1 tbsp. l.

Place chopped onion, peppercorns and tomato halves or slices in a jar. Add salt and sugar and pour boiling water.

The jar is closed with a lid and pasteurized for 20 minutes. Then you need to add vinegar, vegetable oil and immediately roll up.

Without vinegar

Per liter:

tomatoes slices;
salt, sugar - 1 tsp each;
onion - 1 pc.;
peppercorns - 4-5 pcs.

Cut the onion into half rings and place it on the bottom of the jar. Then lay out the tomatoes cut side down to the top and add spices.

Pour cool water into the jar, cover with a lid and sterilize in the pan for 40 minutes. You need to put a towel on the bottom of the pan, otherwise the jars may break.

After sterilization, take out the jars and screw the lids on tightly. Then turn it over and wrap it until it cools.

Pepper and tomato lecho

Ingredients:

tomatoes - 2 kg;
bell pepper - 3 kg;
refined vegetable oil - 1 tbsp.;
sugar - 1 tbsp.;
salt - 2 tbsp. l.;
vinegar 9% - 100 ml.

The tomatoes are passed through a meat grinder with a fine attachment and placed in a large container for cooking.

Sugar, salt and vegetable oil are added to the tomatoes. Everything is thoroughly mixed and placed on low heat.

The pepper is peeled and cut into strips of 5-7 mm. We put them on top of the tomatoes after boiling. Everything is thoroughly mixed and brought to a boil again.

After boiling, cook for 20 minutes over low heat. Vinegar is poured in 5 minutes before readiness. The whole mass is thoroughly mixed.

The finished lecho is poured into sterilized 500-700 ml jars and put away under a fur coat.

Salads

How nice it is to open a jar of fragrant salad in winter! I immediately remember summer, warmth, soulful gatherings in the fresh air, abundant feasts. In addition, “winter” salads are a great way to surprise guests.

From zucchini, carrots and tomatoes

Ingredients for 6 liters:

zucchini - 3 kg;
tomatoes - 1 kg;
onions - 1 kg;
carrots - 1 kg;
vegetable oil - 1 tbsp.;
salt - 3 tbsp. l.;
sugar - 5 tbsp. l.;
vinegar - 6%;
bay leaf - 5 pcs.;
allspice - 3-4 pcs.

The zucchini is thoroughly washed and chopped into small pieces. The onion is peeled and cut into small cubes. Tomatoes are also cut into small cubes. The carrots are grated on a coarse grater.

Vegetable oil is poured into a cauldron or other container with a thick bottom. Add onions to it and simmer for 5 minutes, carrots and simmer for another 5 minutes. Then add the zucchini and simmer for another 10 minutes. At the end, add tomatoes, spices, vinegar.

Everything is thoroughly mixed and simmered for an hour under a closed lid. It is important to ensure that the salad does not burn.

The finished mass is placed in sterilized jars. The workpiece is removed under the “fur coat” until it cools.

With pepper

Ingredients:

tomatoes - 1 kg;
bell pepper - 1 kg;
vegetable oil - 100 ml;
sugar - 2 tbsp. l.;
salt - 1.5 tbsp. l.

Vegetables are washed and peeled, and the seed part of the pepper is removed. The skin is removed from the tomato.

Tomatoes are cut into quarters, peppers into rings. Vegetables are placed in a jar in layers: tomatoes, then peppers. Salt and sugar are poured on top and vegetable oil is poured in.

Filled jars are sterilized in a saucepan for 15 minutes. To prevent the glass from breaking, place a towel on the bottom.

Then, roll up the jars until they have cooled, turn them over and put them under a fur coat. Can be stored at room temperature.

With horseradish and garlic

Ingredients:

tomatoes - 1 kg;
horseradish root - 200 g;
garlic - 4 cloves;
salt - 1 tbsp. l.

Horseradish is cleaned and crushed. This can be done in a meat grinder or blender. When using a meat grinder, place a plastic bag over it.

Peel the tomatoes. They also need to be passed through a meat grinder or chopped with a blender. Pass the garlic through a press.

Mix all ingredients and add salt. Place the resulting mass in the refrigerator for half an hour. During this time, prepare and sterilize the jars.

Divide the infused mixture into dry jars. Pour 1 tbsp on top. l. vegetable oil. Close with nylon lids washed with soda. Keep refrigerated.

With cucumbers

To prepare we take:

cucumbers - 2 kg;
tomatoes - 2 kg;
onion - 1 kg;
a bunch of dill;
vegetable oil - ½ tbsp.;
salt - 3 tbsp. l.;
sugar - 3 tbsp. l.;
vinegar 9% - 3 tbsp. l.

Cut the cucumbers into rings or half rings, and the onion into quarter rings (not very thin). Cut the tomatoes into slices. Chop the dill finely.

All vegetables are mixed in one container. Sugar, salt and vegetable oil are added to them.

The container is placed on fire. After the whole mass boils, vinegar is added. Cook for another 3-5 minutes, stirring.

The finished salad is rolled into sterilized jars and sent under a fur coat. It is better to store this salad in the refrigerator.

For borscht

Alenka salad is great for borscht. Ingredients:

beets - 4 kg;
garlic - 200 g;
onion - 500 g;
bell pepper - 500 g;
parsley - 3 bunches;
tomatoes - 1.5 kg;
vinegar 6% - 200 ml;
sugar - 200 g;
salt - 60 g;
vegetable oil - 500 ml.

Grind tomatoes, garlic and bell peppers in a blender or mince. Grate the beets on a coarse grater. Cut the onion into cubes.

Heat vegetable oil in a deep container. Add onion and sauté for 5 minutes.

Add pureed vegetables, sugar, salt and vinegar to the onion. Boil for 3 minutes.

Add beets, mix everything well. Simmer over low heat, stirring frequently, for 40 minutes. Then add parsley and simmer for another 10 minutes.The finished salad is placed in sterilized jars and rolled up.

The preparation can be added to borscht or used as a salad or side dish.

Tomato sauce

To prepare ketchup you will need:

tomatoes - 5 kg;
apples - 4 pcs.;
onion - 500 g;
sugar - 4 tbsp. l;
salt - 2 tbsp. l.;
red hot pepper - 1 pc.;
cloves - 3 pcs.;
peppercorns - 8-10 pcs.

Peeled tomatoes, onions and apples are passed through a meat grinder. Place the resulting mass in a cooking container and place on the fire. Add salt and sugar, mix.

Bring to a boil and reduce heat. Boil, stirring occasionally. The whole mass should boil a little, and not simmer.

Take a piece of gauze, fold it in three and lay out pepper and cloves. We tie it into a knot and send it to the vegetable mixture.

Cut the hot pepper into small pieces and add to the mixture. Boil until approximately the desired thickness.

Take out the bundle with spices. Without turning off the heat, blend the mixture with an immersion blender until smooth.

The finished ketchup is placed in sterilized jars, turned upside down and sent under a fur coat.