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What can you do with bruised tomatoes? Delicious recipes for canned tomatoes and dishes

If there is any justice in the world, then it must be sought in summer - a short, but the best time of the year, when nature fully rewards people for their wait and patience during the chilly autumn, cold winter and treacherous spring. There are so many gifts that summer brings that I would like not to receive them all at once, but spread them out over the whole year, and one of the main summer gifts is tomatoes. Seasonal, ground, ripe, sweet, aromatic, in a word, real summer tomatoes - one of best products, which may even end up on your table. It is not surprising that the Europeans who first encountered this miracle dubbed the tomato the “golden apple,” although, as we know, the color of the tomato is completely different.

Is it worth remembering tomato recipes at this time of year, if the most delicious tomato turns out to be on its own, unless you add just a little - a couple of drops of aromatic, a couple of basil leaves, a pinch of salt, a little freshly ground pepper?.. I think it’s worth it, after all, even the most delicious tomatoes“without everything” will quickly get boring, and the recipes for tomato dishes that I have collected in this article - almost all simple and easy, as befits summer recipes - will allow you to prolong the pleasure and properly celebrate the season of real tomatoes.

This is a simple Italian appetizer, which is a slice of bread, grilled and seasoned with salt, pepper, garlic and olive oil, with some filling or, as they say, topping. But here we are talking about perfect recipe bruschetta - wonderful, fresh, aromatic bruschetta with tomatoes that you can eat every day and never get tired of it. What makes this bruschetta with tomatoes perfect, you ask? No magic, just high-quality seasonal products, and a few nuances that are worth dwelling on in a little more detail.

Recipes that are so effective in terms of the ratio of effort expended and the final result should be appreciated and written down in a special book. Judge for yourself: this one, for which you don’t even need to prepare a sauce, will be on the table within 15 minutes after you put a pan of water on the stove, but the ingenious combination of small cherry tomatoes, basil, olive oil and other simple but very tasty ingredients will make it the highlight of any dinner. It doesn’t matter what you have planned, it’s just an ordinary evening. working day or an attempt to show off by masterfully preparing a small masterpiece in a few minutes - this recipe will do everything for you, and pasta with cherry and basil will be remembered for a long time.

The best fish soup in the world must be prepared with tomatoes: this axiom has been proven repeatedly, and with frequent repetition it only becomes brighter. Well, fennel appeared here for a different reason: this vegetable, not yet the most familiar to us, combines an aniseed spirit, fresh taste and aromatic herbs, which go perfectly with fish. Try it, you won't regret it. As for saffron, it manifests itself in fish soups exclusively with the best side, but if you can't find it, don't let that stop you. And although this soup is delicious at any time of the year, in the summer you should definitely make it with fresh tomatoes.

Tomato preparation is an essential component of the winter meal, which almost no family can do without. is a unique product whose taste you can enjoy all year round. They are used to prepare many appetizers, sauces and even desserts. Tomatoes in their own juice, pickled tomatoes, pickled, salted, tomato juice, dried tomatoes, tomato jam - this is what can be quite easily made from tomatoes for the winter, following the recipes that we will consider below.

How to dry tomatoes for the winter

Dried tomatoes are a traditional ingredient in Italian cuisine, indispensable for making pizza, various types bruschetta, pies, soups, sauces and dressings. This type of blank is not very common in our country and is just beginning to gain popularity. Dried tomatoes retain their naturally vibrant flavor, especially if you add spices. At proper preparation dried tomatoes can be stored for up to a year.
To make a preparation of dried tomatoes for the winter, you need to choose small, well-ripened, juicy fruits, without spots or rot. The most suitable for drying are not, but. For drying, it is better to take red plum tomatoes, as they preserve greatest number pulp. Before drying, wash the tomatoes, remove the stems and cut them in half, removing the seeds with a spoon.
Do not cut off the peel - it contains all the useful substances that give the characteristic tomato taste. Sprinkle the tomatoes with salt and a mixture of herbs and place on baking parchment.
You can dry it in the open sun or in the oven. The first option is mainly used by Italians; it is more convenient for those who live in private houses.
This The best way drying, so the tomatoes retain their natural rich taste and aroma. Can be dried in the oven - 3-3.5 hours, at 120-150 degrees. After drying, place the blanks in sterile jars and fill them with your favorite vegetable oil - olive, sunflower, etc.
You can add chopped dried tomatoes for taste and piquant aroma.

All about freezing tomatoes for the winter

Freezing is one of the most convenient ways to prepare tomatoes for the winter. , After all, at any moment there are vegetables at hand that have retained their entire range of nutrients and integral form. In addition, you don’t have to spend money and buy winter greenhouse tomatoes, which do not have such a bright, juicy taste as those grown in the summer under the open sun.
Frozen tomatoes retain their fresh taste and in a salad you can’t tell them apart from summer tomatoes. There are two options for freezing tomatoes: whole fruits and tablets. The advantages of the first method are that whole frozen tomatoes last longer and can be added to salads or served sliced. For freezing, you need to choose firm and ripe fruits, without damage, of medium size.
Each one needs to be thoroughly washed, dried, laid out in one layer on a board and placed in the freezer. After a few hours, when the tomatoes are well frozen, transfer them to a frozen food storage bag and put them back in the freezer. These tomatoes can be stored for a year.

Freezing tomato tablets is a more time-consuming method. However, with this preparation you won’t have to think about what to cook from tomatoes for the winter; this is an ideal additive for borscht, pasta or sauce, which does not require defrosting and slicing. There is no need to peel tomatoes before freezing, and it is also not necessary to use only whole fruits.
Wash the tomatoes, cut into cubes, add greens and red and grind in a meat grinder or blender. No need to add salt. Pour the tomato puree into freezer molds (ice molds, muffins, etc. are suitable) and place in the freezer.
Once the tomato mixture is well frozen, remove it from the ramekins and place it in frozen storage bags. They can also be stored for a year.

– traditional snack any winter table, everyday and festive. Rolling up tomatoes for the winter is not difficult; almost every family has its own special marinade recipe, which is passed down through the female line.

There are many methods of pickling using additives and various: allspice, leaves of fruit trees, etc. Let's look at the simplest way to pickle tomatoes. For 2 kg of vegetables you will need a liter of water, 2 large spoons of sugar, 1 spoon each of vinegar and salt, black peppercorns, a couple of cloves of garlic, several stalks, leaves, etc.

Prepared tomatoes, thoroughly washed, need to be pricked at the stem with a toothpick so that they do not crack after pouring boiling water. Sterilize the jars (pour boiling water over them), place prepared and washed leaves on the bottom, and place tomatoes on top. Pour boiling water, cover with lids and leave for half an hour. Then pour the water from the cans into the pan, add sugar and boil again. Pour 1 spoon into jars. vinegar, then boiling marinade and tighten the lids with a seaming wrench. Turn the jars over, wrap them in a warm blanket and let cool.

Did you know? For beauty, you can add thinly chopped green bell peppers, onions or carrot rings to the jar.

How to pickle tomatoes

You can make tomato pickles for the winter. This does not require special skills, nor does it require a large storage space, because you can pickle tomatoes not only in jars, but also in large buckets or tubs. To prepare these tomatoes, place in the selected container more herbs, pre-washed: with umbrellas, leaves,.
Then place the washed tomatoes (2 kg) and pierce them several times at the stem with a toothpick.
It is better to take ground tomatoes, hard ones like “cream”. Place peeled and chopped garlic, about half a large head, cover with horseradish leaves. Prepare the brine: in hot water(2 l.) Add 6-7 tablespoons of salt and 3 tablespoons of sugar and boil.
Pour hot (not boiling) brine over the tomatoes and leave for 3 days, covered, at room temperature. When the brine becomes cloudy and bubbles, transfer to a cool place. After 7-8 days you can try.

Important! The secret to great salted tomatoes is a very salty and bitter brine. It must taste absolutely disgusting. Don't worry, this won't spoil the tomatoes, they will take as much salt as they need.

Preparations made from chopped green tomatoes for the winter are very tasty. . Green or pink tomatoes of any variety are used, “cream” is best. You need to take 3 kg of tomatoes, wash them, cut them into pieces.
For the dressing, chop 2 large cloves of garlic, capsicum hot peppers rings (to taste), large bunches of dill and parsley. Place the tomatoes with the dressing in a large container - a pan or bucket, and pour in 150-200 grams. vegetable oil. Cover with a lid that will cover the tomatoes themselves, and not the container with them, and place the press on top. You can eat these tomatoes within three days.

Preparing tomatoes in paste or ketchup

Ketchup is everyone's favorite sauce that goes with all dishes. It can be hot, spicy, aromatic, or just tomato-y. It’s easy to prepare such a sauce at home, and it turns out much tastier and healthier than store-bought. You can cook it with the addition of pieces of other vegetables or make it hot, spicy, fragrant, simply by adding your favorite seasonings.

Consider a recipe for classic ketchup without additives. To prepare it, take 3 kg of tomatoes, ripe, without damage, half a glass of sugar, 1 tbsp salt, black pepper, herbs - dill, parsley, etc.
Wash the tomatoes, chop finely, place in a saucepan and cook for 15 - 20 minutes over medium heat.
Then rub the tomatoes through a sieve and continue to cook the resulting tomato puree for an hour over medium heat until it thickens.
Make a bag out of gauze, put all the spices and put them in the tomato mass. Add salt and sugar, then simmer for another 10-15 minutes over low heat. Ketchup can be stored for the winter, poured into sterilized jars, or eaten immediately after cooling.

Ingredients:
- 2 kg of tomato, cut into large pieces (in half)
- 4 things. bell peppers
- 2 heads of garlic
- greenery
Refueling:
- 100 g vinegar
- 100 g grows. oils
- 100 g sugar
- 2 tbsp. salt.

Preparation:
1. Grind pepper and garlic (I added 2 pieces of hot pepper) in a meat grinder. Mix.
2. Chop the greens.
3. Lay in layers of 3 liter jar: tomatoes, then a mixture of vegetables, greens.
4. Close the jar with a lid and place it in the refrigerator upside down on the neck.
This is so that after 8 hours it will be ready to eat on top. I made it in the evening and it’s ready in the morning! And then you can hold it in your normal position. It tastes even better the next day!

Ingredient:
- 2 kg fresh tomatoes(ripe and elastic)
- 1 red hot pepper
- 2 - 3 cloves of garlic
- 1 bell pepper
- allspice peas
- carnation
- sugar
- salt
- vinegar 9%

Preparation:
1. Place spices in clean jars: 3-5 allspice peas, 3-5 cloves, 1 clove of garlic cut into slices, 1/4 bell pepper, cut into pieces and a small piece of hot pepper.
2. Wash and dry the tomatoes. Place tomatoes in jars.
3. Pour boiling water over and let stand for 20-30 minutes. Drain the water and add 4 tablespoons of sugar and 2 tablespoons of salt per 1 liter of marinade.
4. Boil and pour into jars. Add 2 tablespoons of vinegar per liter jar. Roll up the jars and turn them over.
5. Let cool at room temperature.

Ingredients:
- green, unripe tomatoes, preferably large and fleshy.
- celery sprigs
- garlic
- red hot pepper
Brine
- for 1 liter of cold water (from the tap)
- 70 g salt (coarse)

Preparation:
1. Cut the tomatoes in half lengthwise, but not all the way.
2. If the garlic is large, then cut each clove into several slices. Pepper mode for rings (I do this with scissors, it’s very convenient). Celery sprigs.
2. In each tomato we put several slices of garlic, 2-3 rings of pepper (depending on how much you like it spicy or whether there are children in the house). We also stuff a sprig of celery there, mercilessly folded several times, and secure all this beauty with ordinary spool threads, wrapping the tomato several times in different directions (if you’re careful, you can do it without threads). The market esthetes stuff the red pepper in such a way that it sticks out of the tomato with a red tongue (teasingly) - like on a smiley face.
3. Place a layer of celery sprigs on the bottom of a pan, or a jar (or maybe a barrel), a layer of tomatoes on top, another pepper on the sides (for those who like it), then celery again, etc. Upper layer from celery.
Dilute salt in water and pour over tomatoes.
4. We put it under pressure. A 3 liter jar requires approximately 1.5 liters of brine.
When the tomatoes finish playing, stop bubbling, the brine becomes transparent - that’s it, the pickle is ready. If you use it right away, then you don’t need to do anything else. And if you want to save it, then drain the brine, boil it and immediately pour in the tomatoes. You can close it like you would with a plastic lid , and roll it up with an iron one. This must be done immediately after pouring boiling brine over it. It can be stored for a very long time, even 2 years.

Ingredients:
- 1 large zucchini
- 2-3 cloves of garlic
- 5 small tomatoes
- half a bunch of dill and parsley
- oil for frying
- mayonnaise
- flour

Preparation:
1. Take a large zucchini and cut into slices 0.5 cm thick.
2. Salt all the circles and mix, leave in a bowl for 5 minutes.
3. Heat the oil in a frying pan and fry each circle after dipping it in flour on both sides.
4. Place the fried zucchini on a dish and let cool.
5. When the zucchini has cooled, grease it with a mixture of mayonnaise and garlic.
6. Cut the tomatoes into circles and place them on top of each zucchini.
7. Lightly grease the top of the tomatoes with mayonnaise and garlic.
8. Sprinkle with herbs on top and place in the refrigerator for 30 minutes.

Ingredients:

3 kg tomato
- 3 heads of garlic - 1 tbsp. sugar - 0.5 tbsp. oil - 0.25 tbsp 9% vinegar - 1 tbsp salt

Preparation:
1. Pass the tomatoes through a meat grinder and cook for an hour until thickened. add salt, butter and sugar, garlic.
2. Cook for another 20 minutes.
3. Pour in vinegar, cook for 5 minutes, roll up.

Ingredients:
- tomatoes
- peppercorns
- Bay leaf
- onion
- dill greens
- garlic
- vegetable oil

Brine:
- 3 l. water
- 3 tbsp. l. salt
- 7 tbsp. l. Sahara
- 1 tbsp. 9% vinegar

Preparation:
1. First, choose tight red tomatoes.
2. Cut them in half.
3. At the bottom of the jar (I used liter ones), place chopped dill, 4 - 5 peppercorns, one small onion rings, 2 chopped garlic cloves and 1 tbsp. l. vegetable oil.
4. Now place the tomato halves cut side down. As soon as the jar is full, fill the tomatoes with warm brine.
5. Then we place our jars on a stand in a pan of water and sterilize for 10 minutes from the moment of boiling.
6. Then tightly seal the lids and turn them upside down, wrap them up until the morning.

Ingredients:
- 1.5 kg sweet pepper
- 1.5 kg ripe tomatoes
- 1/2 tbsp. spoons of salt
- 100 ml apple, grape or berry vinegar
- 100 g honey, 10 black peppercorns

Preparation:
1. Peel the pepper from seeds and cut into pieces.
2. Cut the tomatoes into slices.
3. Mix the vegetables, adding salt, honey and vinegar, and leave until the juice releases.
4. After this, put the dishes with vegetables on the fire, bring to a boil and simmer for 10 minutes.
5. Then pour the boiling salad into sterilized jars, roll them up, turn them upside down and wrap them.

Ingredients:
For a 2 liter jar:
- 2 kg of tomatoes,
- 1 large bunch of cilantro
- 1 head of garlic
- 1-1.5 tbsp. l salt
- 1/2 tsp. red pepper

Preparation:
1. Grind the tomatoes in a blender along with the skin.
2. Boil until medium thick, stirring constantly.
3. Grind all the seasonings separately, then combine everything, carefully move and roll into jars.

Ingredients:
- beans – one kilogram
- onions - two onions
- tomatoes – one kilogram
- coarse salt - three teaspoons
- ground black pepper - one teaspoon
- allspice, ground - half a teaspoon
- bay leaf - five pieces
- vinegar 70% - one teaspoon

Preparation:
1. First, we boil the beans until full readiness in lightly salted water, after soaking it for a day.
2. Peel the onions, chop them as finely as possible and fry in vegetable oil until golden brown.
3. Place ripe, whole tomatoes in boiling water for a few seconds, then immediately cool them in cold water and carefully remove the skin.
4. Next, cut the peeled tomatoes into small pieces, place them in a deep enamel bowl, add salt and cook until they turn into puree.
5. Then add beans, fried onions, spices, chopped bay leaf to the boiled tomatoes and mix everything well. Let the mixture boil and pour vinegar into it.
6. Remove the cooked beans from the heat and immediately pour into previously prepared, pasteurized glass jars. We seal it.

Ingredients:
- young zucchini – 5 kg.,
- tomato juice – 2 liters,
- sugar – 2 cups,
- salt – 1 tbsp. spoon,
- vegetable oil – 200 ml.,
- vinegar 9% – 150 ml.,
- ground red pepper – 1 heaped teaspoon,
- parsley – 1 bunch,
- garlic – 2 heads.

Preparation:
1. Wash the zucchini, cut off the tails and cut into slices no more than 1 cm thick.
2. Place a couple of parsley sprigs on the bottom of each jar. Place zucchini on top of the parsley.
3. Next, prepare the sauce for the zucchini: pour tomato juice into the pan. If you don’t have tomato juice, you can take tomato paste (0.5 kg) diluted with water (1.5 liters). Add sugar, salt, vegetable oil, vinegar, garlic and pepper. This year I didn’t have any pepper on hand, but only one jar of adjika left from last year’s harvest. Added 1 glass of adjika to the resulting mass, put it on medium heat and boiled for 10 minutes.
4. Pour hot tomato sauce into jars with zucchini. Cover with a lid and sterilize for 25 minutes, from the moment the water boils in the pan.
5. Then hot jars with zucchini in tomato sauce roll up the lids, turn over and wrap in a towel. Leave the jars until completely cool.

Ingredients:
- Tomatoes – 1kg.
- Apples – 3 pcs.
- Carrots – 2 pcs.
- Salt – 1 teaspoon.
- Sugar – 1 tbsp.
- Vinegar – 2 tablespoons.
- Pepper, garlic - to taste.

Preparation:
1. Grind tomatoes, carrots, peeled apples in a meat grinder, add salt, sugar, vinegar, and cook on fire.
2. 20 minutes after boiling, add crushed garlic and pepper, stir.
3. Place everything in jars and sterilize them in a saucepan with water, after placing a towel on the bottom.
4. Screw the lids on the jars and leave them upside down for 12 hours.
5. The finished sauce can be stored in a dark, cool place.

Ingredients:
- 3 kg tomato
- 250 g horseradish
- Garlic 200 g
- Salt 3 tbsp or to taste
- Sugar 1 tbsp or to taste

Preparation:
1. Peel horseradish and soak for 30 minutes in clean water.
2. Cut and scroll either in a meat grinder or in a blender (with a knife attachment) or in a processor.
3. Wash the tomatoes, chop and mince together with the garlic.
4. Mix all ingredients, add salt, sugar to taste, mix.
5. Place the seasoning in sterile jars, close the lids and store in the refrigerator.
Recipe by Marina Sazonova.

Ingredients:
- tomatoes
For filling:
- water - 1 l
- sugar - 70 grams
- salt - 40 grams
- vinegar - one teaspoon
- gelatin - 30 grams
- peppercorns to taste
- bay leaves taste

Preparation:
1. Soak gelatin in cold boiled water until it swells.
2. Next, heat in a water bath or in microwave oven until the gelatin is completely dissolved.
3. Strain.
4. Cut the tomatoes and place them in prepared jars.
5. Put sugar and salt into the water, bring to a boil, add vinegar, prepared gelatin, chopped carrots, spices and boil for 3 minutes.
6. Pour hot brine into jars with tomatoes and sterilize.
7. Next, roll up the jars and cool.

Ingredients:
- cucumbers - 1.5 kilograms
- tomato juice - 1.5 l
- garlic - 5-6 cloves
- tarragon - 10 grams
- dill (umbrellas) - 50 grams
- salt - three tablespoons

Preparation:
1. Tomato juice boil and cool.
2. Dissolve salt in it, add garlic, herbs and pour in the cucumbers placed in jars.
3. Close with lids and store in a cool place.

Ingredients:
- 3 kg tomato;
- 2 kg eggplant;
- 200 g vegetable oil;
- 200 g sugar;
- 100-150 g of vinegar 9%;
- 2 pods of hot pepper;
- 2 heads of garlic;
- 2 tbsp salt;

Preparation:
1. Grind tomatoes and peppers, add salt and cook for 15 minutes.
2. Cut the eggplants into medium cubes. Not in slices as in Ogonyok, not in straws, but in bars.
3. If you like, you can peel the eggplant, I like to leave it like that.
4. Add the chopped eggplants to the tomatoes and peppers, and also add sunflower oil, sugar and vinegar.
5. Cook for 40 minutes; at the end of cooking, add squeezed garlic to the eggplants.
6. Pour the mixture into sterilized jars and seal.
7. Turn the jars upside down and wrap them in a warm blanket for 1-2 days.

How to save tomatoes that have started to spoil. If you don’t have time to sell your harvest and the fruits begin to rot, this is not a reason to throw them away. Soft, cracked-skinned tomatoes are the base for many dishes. We offer recipes delicious snacks and sauces made from overripe tomatoes.

Sauce

In 10 minutes, you can make fish or pasta sauce from discarded tomatoes. Grind a few tomatoes (discard the skins). Add chopped garlic, parsley or basil/dill leaves + salt + pepper to the resulting pulp. All you have to do is stir and it’s done. Serve with boiled pasta, fish, steak. Leftover sauce will keep in the refrigerator for a week.

Sandwich paste

From overripe tomatoes you can make a paste, like lecho, but without cooking. Cut the fruits in half, remove the stems and stem, add salt and place on a baking sheet. Bake for 30 minutes. After cooling, remove the skin and mash (fork or masher). Add salt, garlic pulp + olive oil + any herbs (oregano, basil, cilantro, marjoram, parsley). It is better to mix in a blender. Spread the finished paste on pita bread, croutons, bread - delicious!

Tomato oil

Place the tomatoes in the oven (10 minutes), cool, and remove hard fibers. Place butter, tomatoes, available herbs (thyme, dill, oregano, basil) + pepper + salt into a blender - beat. The resulting oil can be used in any way: with pasta, rice, mashed potatoes, spread on sandwiches, toast. Unused oil can be stored for up to 2 weeks in the refrigerator and up to six months in the freezer.

Salad dressing

Rub half of the peeled fruit through a sieve. Add wine vinegar, mustard, salt, honey and beat. Without turning off the blender, slowly pour in vegetable oil, preferably olive oil. The resulting dressing is ideal for salads, side dishes of vegetables and cereals. If you plan to keep the leftovers in the refrigerator, leave them warm for 15 minutes before using. Then stir/whisk thoroughly.

Jam

Delicious vegetable “jam” made from tomatoes. For jam, simmer the tomatoes until thick. Add salt, sugar, lemon juice, aromatics - from coriander, cinnamon to chili pepper. Cook until a jelly-like mass hardens.

Tomato soup

Fry several types of onions (leeks, turnips, shallots) and garlic in vegetable oil. Salt, pepper, add chopped tomatoes, add broth or water. Boil for half an hour. Grind the slightly cooled soup with a blender.

Italian appetizer or bruschetta

Prepares quickly from overripe tomatoes. Remove defective parts from the fruit and bake for 5-7 minutes. Place baked tomatoes on toasted bread rubbed with garlic or sprinkled with grated cheese.

Salsa

The main ingredient of classic salsa is chopped tomatoes. Therefore, it is quite possible to use damaged, bruised fruits here. Take garlic, your favorite herbs, spices, onions and tomatoes. Everything is finely chopped and flavored lemon juice or wine/apple cider vinegar. For spiciness, you can use chili pepper.

Gazpacho

The classic Spanish dish is difficult to make, but with a batch of crushed tomatoes you can create a homemade version of gazpacho (cold soup). Take 6 large tomatoes, one each: Bell pepper, fresh cucumber, red onion, two slices of stale bread and a couple of cloves of garlic. Everything is cut coarsely, the bread is broken, everything is mixed in a bowl and covered. Let it sit for an hour or two. Then put everything into a blender + wine vinegar + olive oil, then into the refrigerator. The soup is served chilled.

Tomato omelette or frittata

The Italian omelette does not have a clear recipe. The dish is considered convenient for improvisation. In any case, the main participant is tomatoes. Defective/overripe tomatoes are fried in vegetable oil in a frying pan. If desired, add any available vegetables: sweet pepper, onion, cucumber. The prepared ingredients are poured into the egg mixture. Bring until done, covered or in the oven.

Homemade ketchup

Made from overripe tomatoes. Cut 5-6 kg of tomatoes + 2 onions. and cook for 40 minutes, then pass everything through a sieve. Back in the pan + half a glass of sugar + full tbsp. a spoonful of salt + 2 tsp ground pepper + tsp mustard + a pinch of coriander. Boil until thick, at the end pour in half a glass of 9% vinegar. Properly cooked ketchup turns red-brown and its volume decreases by a third. Pour into jars, roll up, wrap.

Freeze

Without special effort Freeze tomatoes for later use. Wash, remove rotten areas, dry on a paper towel. Place in plastic and freezer. Once thawed, remove skin and use in any recipe. Can be stored until the next harvest.

Especially for tomato lovers, we offer a selection of various culinary recipes using this delicious vegetable.

Sterilized tomatoes with onions in jelly

Cut into quarters, slice the onion and separate 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.

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.

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 any chopped vegetables (at your discretion) in the jar, 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.

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 it turns out thick. Stores very well.

Provençal tomatoes

For 6 tomatoes - a bunch of parsley, 1 teaspoon of basil, 2 cloves of garlic, 2 tbsp. tablespoons olive oil, salt to taste.

Cut off the tops of the tomatoes, remove the pulp, sprinkle with salt, add the filling.

Filling:
Chop the parsley and basil and crush with garlic and butter, add salt, let stand for 1-2 hours so that the tomatoes acquire the smell of parsley, basil and garlic. Serve with mayonnaise.

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.

Tomatoes in apple juice

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

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 cooled.

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.

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 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.

Tomato sandwiches

Grate garlic, cheese, boiled egg into different bowls. Mix with mayonnaise separately.

Cut the tomatoes crosswise into circles, lightly salt them, put a thin layer of mayonnaise with garlic, sprinkle with cheese. Second layer: finely chopped parsley and dill, mixed with mayonnaise.

2nd type of sandwiches:
Place a grated hard-boiled egg mixed with mayonnaise and garlic on a tomato circle. Second layer: finely chopped parsley and dill, mixed with mayonnaise.

3rd type of sandwiches:
Place fried and finely chopped mushrooms mixed with mayonnaise and garlic on a tomato circle. Second layer: finely chopped parsley and dill mixed with mayonnaise

Fry small pieces of white or rye bread on both sides, grate crushed garlic on one side, spread a paste of cottage cheese, horseradish, dill on them, then put a piece of ripe tomato on top. You can decorate with a sprig of greenery.

Tomatoes stuffed with mushrooms

Cut off the top of a tomato (2 kg) and extract the pulp. Chop two onions and simmer in vegetable oil, add 500-600 g of finely chopped mushrooms and simmer for another 30 minutes, adding water. Remove from heat, add 3 chopped boiled eggs, salt, pepper and mix with 2-3 tbsp. spoons of sour cream. Fill the tomatoes with this minced meat and place in a wide saucepan. At the bottom you need to pour half a glass of water and vegetable oil, put 2-3 tbsp. spoons of sour cream, salt and place in a hot (160-180°C) oven for 15-20 minutes.