The main enemy of any product is oxygen, which directly causes them to spoil (oxidize), and the main enemy of oxygen, in turn, is oil. From that, it is not surprising, why it is often used to store meat (especially pates and confit, which can keep freshness under the oil cake for a long time), as well as vegetables. In the recipes below we will share with you recommendations on how you can keep tomatoes for the whole winter, and to everything else give them an unusual taste and aroma with the help of vegetable oils.
Tomato Recipe with Vegetables and Sunflower Oil
Ingredients:
- zucchini - 4 pcs .;
- eggplant - 3 pieces;
- tomatoes (large) - 7 pcs .;
- thyme - 1 branch;
- garlic - 6 denticles;
- lemon juice - 4 tbsp. spoons;
- salt - 1 teaspoon;
- olive or sunflower oil - 1 tbsp.
Preparation
The oven is heated up to 180 ° С. Vegetables cut into large slices and put on a baking tray. We distribute the chopped garlic on top, spread the leaves of thyme, well all the salt, sprinkle with lemon juice and butter. We bake the vegetables for 45 minutes, and then spread it over clean and dry jars, fill it with oil and seal it tightly.
Store the vegetables in the oil should be refrigerated, and before using the jar it is better to warm up to room temperature.
Marinating tomato with sunflower oil
Ingredients:
- tomatoes;
- bay leaves - 4 pcs .;
- onions - 3 pcs .;
- black pepper peas - 2 tsp.
- sweet pepper - 1 teaspoon;
- salt - 2 tbsp. spoons;
- vinegar - 1/4 of the item;
- vegetable oil - 1/4 tbsp.
Preparation
My tomatoes are dried and cut in half. We cut the onion with thick rings. At the bottom of the pot we spread a few onion rings, cover them with tomatoes, laid downwards, and repeat the layers until we fill the entire can. Periodically, along with onions, lay a few peas of black and sweet-scented peppers. Bring to a boil a liter of water, add salt and vinegar to it, and then pour the cans close to the shoulders, the rest is filled with vegetable oil.
Pickling tomato with sunflower oil
Ingredients:
- tomatoes;
- onions - 2 pcs .;
- Bulgarian pepper - 2 pieces;
- garlic - 1 head;
- pepper peas - to taste;
- bay leaves - 6 pcs .;
- sugar - 6 tbsp. spoons;
- salt - 3 tbsp. spoons;
- vegetable oil.
Preparation
Peeled and washed tomatoes are cut in half. We cut the onions with rings, and the pepper is cleared from the core with seeds and cut into strips. We put all the vegetables in the jar with layers, not forgetting to pour the layers with a couple of three peas of black pepper and chopped denticles of garlic.
From two liters of water boil the brine, adding salt, sugar and bay leaves to it. As soon as the pickle boils, and the crystals of sugar and salt dissolve, you can pour the contents of the cans, but not completely, so that there is still room for oil. Fill tomatoes with a layer of vegetable oil, sterilize and close the jars.
Sun-dried tomatoes in sunflower oil
Ingredients:
- tomatoes;
- garlic - 1 head;
- onions - 1 pc .;
- olive oil;
- salt, pepper - to taste.
Preparation
The oven is heated to 120 ° C. We cover the baking sheet for baking with baking paper. Tomatoes are mine, dried and cut in half or quarters. Put the tomatoes on a baking tray, and next place the onion and garlic head, right in the skin. Spray the contents of the baking sheet with oil, salt, pepper and put everything in the oven for 6 hours. When tomatoes are dried, put them with onion and garlic in jars and pour oil. We store in the refrigerator.