Those who love the fragrant aroma of basil, especially like the idea of preserving tomatoes with this spicy greens. The appetizer is spicy and incredibly fragrant. Variations of the recipes for such tomatoes are suggested below.
Canned tomatoes with basil and garlic for the winter - recipe without sterilization
Ingredients:
Calculation of a 1-liter can:
- fresh tomatoes - 0,6 kg;
- basil violet - 2-3 branches;
- salt, not iodized - 30 g;
- apple vinegar (6%) - 20 ml;
- cloves garlic - 4-5 pieces;
- chili pepper - ½ pcs.
Preparation
Tomatoes for canning with basil are rinsed with cold water, dried and pierced in the field of the stalk with a wooden toothpick or needle. We also prepare garlic teeth, having cleared them of husks and cutting them into several parts. We remove the pods of hot pepper from seeds and pedicels and cut them into fragments. Sprigs of my basil and dip it with a paper towel.
We put the tomatoes in sterile jars, alternating with the sprigs of basil, slices of garlic and hot pepper. Fill the contents of the can with boiling water, after ten minutes, drain the water and let it boil again. In the jar pour apple vinegar and pour stone not iodized salt. We pour tomatoes in a jar with basil boiling liquid, we seal it tightly and turn it under a "coat" for self-sterilization and slow cooling down.
Marinated cherry tomatoes with basil for the winter
Ingredients:
- cherry tomatoes - 990 g;
- water 990 ml;
- basil violet - medium bunch;
- dill (greenery) - 4-5 branches;
- laurel leaf - 1 pc .;
- Pepper (pea) - to taste;
- salt stone not iodized - 20 g;
- granulated sugar - 25 g;
- apple vinegar (6%) - 35 ml;
- cloves garlic - 4-5 pieces;
- honey flower - 30 g.
Preparation
Cherry tomatoes are removed from the twigs, rinsed and pinched in the area of the fruit stalk with a toothpick and needle. Place the tomatoes in a saucepan, add peppercorns, bay leaf, peeled and cut in half garlic denticles, washed sprigs of dill, pour salt and sugar and pour it all with boiling water. Leave the cherry until complete cooling, covering the container with a lid, after which we transfer them together with the spices in sterile jars.
The pan with the remaining marinade is placed on the stove and the contents are heated to a boil. Throw the basil leaves in the basin, lay honey and pour in apple cider vinegar. We give marinade to boil well, we pour over the vessels with cherry tomatoes, we cork them and leave them in an inverted form to cool down, wrapping them up nicely.
Pickling tomatoes with basil and citric acid for the winter
Ingredients:
Calculation for a 3-l can:
- tomatoes - 1,5-1,7 kg;
- water 990 ml;
- basil violet - 1-2 branches;
- salt stone not iodized - 1 ½ st. spoons
- granulated sugar - 6 tbsp. spoons;
- citric acid - 1 teaspoon.
Preparation
This recipe for salting tomatoes is perfect for those who are wary of dishes with vinegar or does not use it at all. Instead, we will use citric acid.
Fresh tomatoes rinse and put into a clean jar. Then we fall asleep sugar, salt and citric acid, measuring the necessary amount. We place cans covered with lids in a bowl of water, and after its boiling, pour tomatoes warmed in a separate pan to a boil with a clean water. Sterilize the containers for twenty minutes. With the use of liter jars there will be enough and seven minutes of sterilization. Now we seal the containers with lids, let them cool down and put them on storage for other blanks.