The combination of tomatoes, basil and garlic is not new and it is used to prepare various dishes, while creating truly culinary masterpieces. We propose to use such a composition in blanks for the winter, which will give a no less striking result.
Dried tomatoes with basil and garlic for the winter
Ingredients:
- fresh tomatoes - 1.6 kg;
- lemon basil - 2-3 sprigs;
- salt stone not iodized - a couple of pinch;
- Oregano or other herbs to choose from - pinch;
- cloves garlic - 2-3 pcs .;
- balsamic vinegar - 10 ml;
- olive oil without flavor - 2/3 cup.
Preparation
Having cooked dried tomatoes with basil and garlic, you will not only be able to enjoy the divine taste of the snack you have received, but also provide yourself with fragrant oil, soaked with the fragrant aromas of the accompanying ingredients, will become an indispensable dressing for salads.
For drying, we choose medium-sized fresh tomatoes of fleshy varieties with minimal juiciness. Cut the fruit in half or quarters and extract the flesh with seeds if necessary (if it is too watery).
We lay out the workpieces on the parchment cut by the parchment cut, lower them, add some salt and season them with oregano or other aromatic dry herbs at your own taste. Veal tomatoes can be used both in the electric dryer and in the oven. The temperature should be maintained at 100 degrees and the oven door held slightly ajar. Depending on the juiciness of the fruit, drying (drying) of tomatoes can take from three to six hours.
After cooling, dried tomatoes are placed in a sterilized dry jar, alternating with chopped garlic and lemon basil leaves. Fill the ingredients with olive oil without fragrance, add also balsamic vinegar, close the lid with a lid and put it for infusion and storage on the refrigerator shelf. To use, dried tomatoes with basil and garlic will be ready in a couple of weeks.
Freshly salted tomatoes with garlic and basil for the winter
Ingredients:
- tomatoes - 1,7 kg;
- water 1.9 liters;
- basil - 145 g;
- onion bulb - 70 g;
- laurel leaf - 1-2 pieces;
- fragrant pepper (peas) - 3-4 pcs .;
- salt, not iodized - 40 g;
- granulated sugar - 15 g;
- cloves garlic - 3-4 pcs.
Preparation
For salting tomatoes we need an enameled pot or a glass jar of the appropriate size. Tomatoes should be washed under running water, and the bulbs and garlic teeth should be cleaned and cut into rings and plates, respectively.
Basilic twigs rinse and spread on a towel. Now we put the tomatoes in the salting bowl, alternating the layers with onion, garlic and basil, then add the laurel, pea pepper fragrant and pour all the brine, prepared by dissolving in water stone not iodized salt and granulated sugar. If the salting is done in a saucepan, cover the tomatoes with a plate, a little smaller in diameter, and install the load on it.
After three days of tomato stay in the brine at room conditions, we move them to the shelf of the refrigerator for further storage.
Green tomatoes marinated with basil and garlic
Ingredients:
- green tomatoes - 950 g;
- cloves garlic - 6-8 pieces;
- water - 0,8 l;
- basil - 55 g;
- pepper spicy - 1 pod;
- laurel leaf - 1-2 pieces;
- sweet pepper (pea) - 8 pcs .;
- salt stone not iodized - 35 g;
- granulated sugar - 80 g;
- table vinegar - 95 ml;
- cloves garlic - 3-4 pcs.
Preparation
For marinating we wash green tomatoes and cut them into four or eight lobules. We clean and cut large garlic teeth, and a pod of hot pepper shinkle rings. We also refine basil twigs.
At the bottom of each clean jar we lay a little basil and garlic, we throw peas of sweet-scented pepper and a ring of spicy, then we lay the lobes of green tomatoes alternating occasionally with slices of garlic and basil greens.
From the water, salt, sugar and vinegar, cook the marinade, adding bay leaves to it, boil it for a couple of minutes, after which we pour on jars with tomatoes. We cover after that with their caps and sterilized in a vessel with boiling water for twenty minutes. Now we seal the lids, let the jars cool down and move them to storage for other billets.