Let's review with you the tomato canning recipes for the winter. This appetizer perfectly differentiates your table and will suit you to boiled potatoes and pasta.
Recipe for pickled tomato for the winter
Ingredients:
- tomatoes - 1 kg;
- vegetable oil - 0,5 items;
- Bay leaf;
- bulb - 1 pc.
For marinade:
- water - 1 l;
- vinegar - 3 tbsp. spoons;
- salt food-5 teaspoons;
- sugar - 2 tbsp. spoons;
- cloves dried;
- Bay leaf.
Preparation
The pan is filled with water, boiled, poured into vinegar, we pour out sugar, salt, cloves, put the bay leaf. We boil all just a minute and take off the ready marinade from the plate. Onions are peeled from the husks, washed and shredded by rings. Now put tomatoes on the bottom of a clean can, on top of a bow and bay leaf. In the same manner, we repeat everything to the very top. You can, if desired, add garlic.
After that, fill everything with marinade and close tightly with lids. Put the jars on the water bath and sterilize for about 10 minutes. Now carefully take out the cans, top up the vegetable oil, roll up the lids and put it in storage for the winter in any cool place.
Recipe for sun dried tomato for the winter
Ingredients:
- tomatoes - 1,5 kg;
- garlic - 3 cloves;
- spices - to taste;
- olive oil;
- greens rosemary and Provencal herbs - to taste.
Preparation
Tomatoes washed, cut in half and remove the core. Then spread the tomatoes on a baking sheet, covered with paper, salt and sprinkle with pepper. For each tomato we drip a drop of olive oil and put the pan in the oven. Dry the tomatoes 5-8 hours, leaving the oven door slightly ajar. We remove the prepared dried tomatoes from the oven and leave it to cool.
Garlic clean, cut into slices. In the jar, pour a little olive oil, put the garlic, sprigs of rosemary and fill it with 1/3 tomato. Then water again with oil and sprinkle with spices. Similarly, lay out the rest of the tomatoes and tamp them lightly. We store the preservation in the refrigerator.
Recipe for cooking green tomato for the winter
Ingredients:
- tomatoes are green - 1 kg;
- vegetable oil - 3 tbsp. spoons;
- garlic - 3 cloves;
- vinegar - 100 ml;
- horseradish leaves;
- dill, celery.
For brine:
- water - 1.5 liters;
- salt - 1.5 tbsp. spoons;
- sugar - 3 tbsp. spoons;
- bay leaves - 3 pcs .;
- bell pepper.
Preparation
In clean jars we lay out the leaves of horseradish and dill sprigs, garlic, pour oil and vinegar on the bottom. Then we put the tomatoes, cut the onions with rings and put them on top of tomatoes. Water with sugar, salt and spices boil and pour vegetables. We cover the jars with covers, sterilize 25 minutes in boiling water, roll, cover and let cool.