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What can be cooked from fresh tomatoes. What can you do with smashed tomatoes

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

Sterilized tomatoes with onions in jelly

Cut into quarters, slice the onion and separate into rings. Put in a three-liter jar, alternating tomatoes and onion rings.

Prepare marinade. On 5 three-liter jars you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 pieces of peppercorns, dill. Boil the marinade, strain it and pour into jars over the stacked 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 jars. Sterilize jars for 10 minutes.

Red tomatoes, cut into circles, put in a jar, alternating 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 garlic cloves. Marinade boils for two minutes. We add 1 tbsp. a spoonful of 9% vinegar and immediately fill them with tomatoes and onions. Pickled tomatoes are ready the next day. But after 2 days they are even tastier. You can, after sterilizing for 10 minutes, make a blank for the winter.

Fruit and vegetable platter in marinade

It's even tastier. The basis of the recipe is "Tomatoes, sliced in circles, with onions and garlic." In a jar, in addition to chopped tomatoes, onions and garlic, we beautifully put any chopped vegetables (at your discretion), for example, bell pepper colorful, cauliflower, disassembled into inflorescences. We also stack fruits cut into circles: plums, kiwi, cherries, grapes, raspberries and so on.

Marinade is the same. Aromas and flavors of vegetables and fruits are mixed and create an excellent bouquet. Tasty, fragrant, beautiful, festive.

Adjika

1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, bitter capsicum- 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.

Scroll everything in a meat grinder, add finely chopped parsley. Stir and refrigerate for a day, stir several times to dissolve the salt, arrange in jars. It is better to store in the refrigerator. Can be added to borscht and any other dishes 5 minutes before the end of cooking. great taste and aroma. Antonovka gels, and it will turn out thick. It keeps very well.

Provencal Tomatoes

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

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

Filling:
Cut parsley and basil and crush with garlic and oil, 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 garlic. Grate horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Divide into small jars. Store in a cool place.

Tomatoes in apple juice

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

Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.

Marinade: on a 3-liter jar a glass of sugar, a tablespoon of salt, vinegar essence.
Arrange 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 to cool completely.

Tomatoes with cinnamon (can be stored even under nylon lids)

Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon of peppercorns, the same amount of cloves, a teaspoon of cinnamon (powder), two-thirds of a glass of salt, 3 cups of sugar. Boil the marinade, cook over low heat for 15 minutes. Cool, pour 50 g acetic acid, mix. Fill the jars with tomatoes mixed with garlic, dill, parsley and pour over the marinade.

orange wonder

1.5 kg of red tomatoes, chopped;
Twist 1 kg of carrots in a meat grinder;
add to this 100 g of sugar;
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 fire. When cool, put into 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, 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:
Put 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:
Put 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 on both sides small pieces of white or rye bread, rub 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

In a tomato (2 kg), cut off the top and remove the pulp. Chop two onions and stew 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 stuffing 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 put in a hot (160-180 ° C) oven for 15-20 minutes.

Omelet with cheese and tomatoes

This is a fabulous Bulgarian dish.

Beat the egg, crumble a piece of cheese the size of an egg there, chop a small tomato, mix and pour into a hot frying pan with vegetable oil.

To cover with a lid. Roast on low heat. Do not salt or overcook.

Every real housewife should know the secrets of how to cook a tomato for the winter, because for such a preparation you need to choose special tomatoes, and in addition, spices and other vegetables. The cooking process can last from several minutes to 1-2 hours, depending on the ingredients and consistency, and also on what you want to get as a result. Consider the principles of choosing tomatoes for juice, recommendations for their preparation and the best proven sauce recipes for the winter.

How to choose tomatoes for cooking

There are few selection rules. they are simple, but the result depends on their observance. So, let's begin:

Depending on what consistency of juice is desired, it is worth choosing varieties of tomatoes. If you take the Bull's Heart variety, then the drink for the winter will turn out to be very thick, rich. And the variety of tomatoes "Tsar Bell" will give a lot of water, so the juice will be liquid, like apple juice.
Even the most ripe vegetables are suitable for cooking tomatoes. Slightly soft, pressed down, overripe will also become ideal option for sauces.
Green fruits of tomatoes should not be taken for juice, as they will spoil the color of the workpiece, its taste. Unripe vegetables do not provide much water, so their use is also not advisable.
The format of the tomatoes for juicing does not matter. It can be small cherry tomatoes, medium cream or large fruits. Anyway, when cooking, they will be cut into pieces.
Tomatoes grown under the open sun in the beds are considered ideal for making tomato juice. Fruits that ripen in greenhouses do not have a large volume of water for such a preparation and have a noticeable sourness.

In what bowl to cook a tomato

A caring hostess will definitely ask herself the question: is it possible to cook a tomato in an aluminum pan? There is no definite answer here: if dishes made of such material are used for 1-3 hours, then oxidation will not occur, but if the juice is infused and then only boiled, then it is better to choose other types of utensils. In an iron pan, enameled, cast iron, no chemical processes occur, therefore they are recommended for cooking tomatoes. Here is a list of utensils that may be needed for cooking tomatoes:

Juicer for quickly detaching the pulp and veins of tomatoes from the juice.
Saucepan or large deep bowl for boiling juice.
Colander or sieve (for straining the sauce after cooking, if the juicer was not used before).
Storage containers (jars with twists or tin lids).
A scoop or a large mug for pouring tomato juice into jars.
Seaming key (if classic tin can lids are used).

How long to cook the sauce for the winter

To understand how many minutes you need to boil the juice until ready, it is worth analyzing the entire cooking process. If the heat treatment will be done with vegetables for the first time, then it can last up to 1 hour, but in classic options after boiling, you must wait 5-15 minutes and pour the juice into jars. If cooking takes place a second time (in the first stage, pieces of tomatoes were boiled, then they were rubbed through a sieve and put on the stove again), then 2-5 minutes will be enough to boil the dish and arrange it in containers.

Recipes for making tomato paste at home with photos

To understand how to cook tomatoes for the winter, you should consider several recipe options and choose the most suitable one for yourself. The difference lies not only in the process of obtaining juice, but also in the additives that are put into the drink or sauce. Consider a few classic recipes and unusual ways cooking tomatoes for the winter. All the options considered are proven, so they are easy to use on their own even for beginners.

Pasta from tomatoes on the stove

If you do not use a juicer to prepare tomato juice, then the process will take a little time, but you will not have to wash a lot of dishes and waste electricity. The task is to cut the vegetables into large pieces, boil a little and rub through a sieve. This method helps to get a thick tomato with a small amount of grains and pulp. Consider a simple proven recipe for a dish.

Ingredients:

Ripe red tomatoes - 2 kg.
Sweet red pepper - 2-3 pcs.
Salt, sugar - according to the varieties of tomatoes and taste preferences.
Black peppercorns, bay leaf.

Cooking:

Rinse all tomatoes under running water, remove excess water from them.
Do the same with pepper.
In a large (preferably cast-iron) container, cut the fruits of tomatoes into large pieces, while cutting out the roots and veins.
Together with tomatoes, cut into small pieces Bell pepper meaty varieties.
Put the dishes with chopped vegetables on the stove on a small fire, and when a little liquid appears at the bottom, the power of the burner needs to be increased.
After the fruits boil for up to 5 minutes, they must be set aside, cooled to room temperature.
Rub the boiled tomatoes and peppers through a sieve or colander, crushing them with a spoon or silicone spatula. Excess skins, veins should be removed.
The resulting paste must be salted, add sugar, spices and be sure to have a few sheets of bay pepper. Put it all on the stove, boil for 3-5 minutes, then pour into jars, roll up the lids.
Such tomato paste is stored from 1 to 5 years in a cool dark place.

Homemade tomato for the winter as fresh

There is nothing better in winter than home tomato juice. This dish is allowed to be consumed as an independent unit or added to borscht, cabbage, soups or other types of food. To make homemade tomato juice as fresh as possible, you need to add a minimum of spices and additional vegetables to it, but to increase the shelf life, you should do a good job heat treatment. Consider quick recipe such a blank.

Ingredients:

Red tomatoes of fleshy varieties - 3 kg.
Parsley, dill - a few fresh sprigs.
Salt, pepper, white sugar - according to taste preferences.

Cooking:

Wash vegetables and herbs thoroughly.
Dry them in a colander or with paper towels.
Cut out the inner stem of the tomatoes and run the vegetables through a juicer.
Drain all the juice obtained into a large enameled container.
Put the liquid on the stove and bring to a boil.
Add sugar, salt, ground pepper, constantly tasting the future dish. You should not put a lot of spices, this will enhance the taste, but it will lose its naturalness.
Put the parsley leaves, dill into the boiling liquid.
Boil the juice until the sugar finishes melting. The total amount of time the tomato boils should be about 20-25 minutes.
Pour the liquid into sterilized jars, roll up the tin lids very tightly.

Pepper bulgarian tomato without sterilization

Sweet bell peppers are often added to tomato juice. This addition gives an unusual taste and makes the consistency thicker. Peppers are allowed to be cut into pieces, whole or grated through a grater, blender. Consider a simple recipe for tomato juice with other vegetables and fruits, which all households and guests will certainly appreciate.

Ingredients:

Red, yellow tomatoes - a total of 3 kg.
Bulgarian pepper - 1.5 kg.
Plum with a well-separated stone - 0.5 kg.
Sour apples - 300 g.
Sugar, salt - according to tastes.

Cooking:

Rinse all vegetables and fruits under clean water. Leave them for a few minutes to drain excess water.
Peel the pepper from the core, cut into quarters, put in a large cauldron, where the whole dish will be prepared.
Pass the tomatoes through a juicer, pour the resulting liquid into the bell pepper.
Peel plums and apples, pass through a juicer, add this liquid to the main tomato juice.
Immediately put a little salt, sugar, if you want - spices in the cauldron.
Bring the tomato juice to a boil, stir it, try it.
Adjust the dish according to your own taste sensations (add salt, sugar, apple cider vinegar).
Boil the tomato for 5-10 minutes and pour over glass jars. Enjoy your meal in winter!

tomato juice recipe

A good hostess knows that it takes a long time to make juice from tomatoes. But how to cook tomatoes for the winter using new kitchen appliances? Such devices allow you to simplify the cooking process and even reduce the time to create an excellent dish. Consider step by step recipes tomato juice in a slow cooker and pressure cooker for harvesting for the winter.

In a slow cooker

To quickly prepare delicious tomato juice at home, you should use a slow cooker. This popular device will help you by offering not to stand at the stove for a long time, but to start the technique and go somewhere on your own questions. In addition, there is no risk that the contents of the saucepan will leak out, boil away or burn. Here is an excellent recipe for rich tomato juice in a slow cooker.

Ingredients:

Cherry tomatoes or other small varieties of tomatoes - 2 kg.
Ripe pear - 300 g.
Sour apple - 300 g.
Cloves, cinnamon, black, allspice, salt, sugar - according to taste.

Preparation of tomato juice in a slow cooker:

Wash all fruits and vegetables.
Separate the extra parts from them: ponytails, veins, bones, core.
Using a juicer, chop tomatoes, pears, apples.
Pour the resulting juice into the multicooker bowl, add spices.
Turn on the "Cooking" mode for 30 minutes and wait for cooking.
In the meantime, you need to sterilize the jars in a water bath and prepare the lids.
When the slow cooker announces the end of the program, tomato juice should be poured into containers and tightly closed.

In a double boiler

The main plus of a double boiler is that it allows you not only to quickly cook food, but to do it, while preserving all possible vitamins and minerals. Tomato juice, adjika, sauce or other product cooked in a double boiler has the best palatability, it is most useful for the body. Let's tell perfect recipe tomato dishes.

Ingredients:

Red tomatoes - 2.5 kg.
Yellow tomatoes - 0.5 kg.
Tomatoes "Black Prince" - 0.5 kg.
Parsley, dill, basil.
Salt, sugar and pepper - according to taste preferences.

Cooking:

Wash and dry all vegetables and herbs.
Remove the ends from the tomatoes, cut each of them into 2 parts.
Pass the tomatoes through the juicer, setting the appropriate mode to obtain juice with the maximum amount of pulp.
Add greens to the liquid.
Put everything in a double boiler and bring to a boil.
Remove from heat, open the lid, put the spices.
Boil the juice in a double boiler for another 5 minutes and pour into jars.

Video recipe: how to spin a tomato for the winter

So that beginners do not have questions about creating the perfect dish from tomatoes, they should watch educational videos. In such materials, famous and popular culinary experts advise on how to choose the right vegetables, how to process them and what to add to the juice. Here is a short video that demonstrates the correct approaches to spinning tomatoes for the winter.

Harvesting from tomatoes is an indispensable component of the winter, without which almost no family can do. is a unique product, the taste of which can be enjoyed all year round. Many appetizers, sauces and even desserts are prepared from them. tomatoes in own juice, pickled tomatoes, pickled, salted, tomato juice, dried tomatoes, tomato jam - this is something that 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 Italian cuisine, indispensable for the preparation of pizza, various types of bruschetta, pies, soups, sauces and dressings. In our country, this type of blanks is not widespread and is only beginning to gain popularity. Dried tomatoes retain their natural bright taste 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 and rot. The most suitable for drying are not, but. For drying, it is better to take red "cream" tomatoes, as they retain the greatest amount of pulp. Before drying, wash the tomatoes, cut the stalks and cut in half, removing the seeds with a spoon.
Do not cut the peel - it contains all the useful substances that give a characteristic tomato flavor. Sprinkle tomatoes with salt and herb mixture and place on parchment paper.
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 homes.
it 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, the blanks are laid out in sterile jars and poured with your favorite vegetable oil - olive, sunflower, etc.
You can sprinkle crushed dried tomatoes for taste and spicy aroma.

All about freezing tomatoes for the winter

Freezing is one of the most convenient ways to harvest tomatoes for the winter. , because at any time there are vegetables at hand that have saved the entire set useful substances and complete form. In addition, you do not have to spend money and buy winter greenhouse tomatoes that do not have such a bright, juicy taste as those grown in the summer under the open sun.
Frozen tomatoes keep fresh taste and in a salad you can’t distinguish them from summer ones. There are two options for freezing tomatoes: whole fruits and tablets. The advantages of the first method are that whole frozen tomatoes are stored longer, they can be added to salads or served sliced. For freezing, you need to choose firm and ripe fruits, without damage, of medium size.
Each must be thoroughly washed, dried, laid out in one layer on a board and sent to the freezer. After a few hours, when the tomatoes are well frozen, transfer them to a frozen food storage bag and send them back to the freezer. Such tomatoes are stored for a year.

Freezing tomato tablets is a more time-consuming method. However, with such a preparation, you will not think what to cook from tomatoes for the winter, this is an ideal addition to borscht, pasta or sauce, which does not require defrosting and slicing. Before freezing, it is not necessary to peel the tomato peel, and it is also not necessary to use only whole fruits.
Rinse the tomatoes, cut into cubes, add greens and red and chop in a meat grinder or blender. Salt is not needed. Spill tomato puree into freezer molds (ice molds, muffins, etc. are suitable) and send to the freezer.
Once the tomato mixture is well frozen, remove it from the molds and place in freezer bags. You can also store them for a year.

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

There are many ways to marinate using additives and different:, allspice, leaves of fruit trees, etc. Consider the easiest way to pickle tomatoes. For 2 kg of vegetables you will need a liter of water, 2 large spoons of sugar, 1 tablespoon of vinegar and salt, black peppercorns, a couple of cloves of garlic, a few stalks, leaves and.

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

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

How to pickle tomatoes

You can cook pickles from tomatoes for the winter. This does not require special skills, as well as a large storage space, because you can pickle tomatoes not only in jars, but also in large buckets or tubs. To prepare such tomatoes, place more pre-washed herbs in the selected container: with umbrellas, leaves,.
Then lay the washed tomatoes (2 kg) and pierce them several times at the stalk with a toothpick.
Tomatoes are better to take ground, solid type "cream". Put the peeled and chopped garlic, about half large head, cover with horseradish leaves. Prepare the brine: hot water(2 l.) add 6-7 tablespoons of salt and 3 tablespoons of sugar and boil.
Pour the tomatoes with hot (not boiling) brine and leave for 3 days, covered with a lid, with room temperature. When the brine becomes cloudy and bubbles, transfer to a cold place. After 7-8 days you can try.

Important! The secret to great pickled tomatoes is a very salty and bitter pickle. It must be downright disgusting. Don't worry, the tomatoes won't mess it up, they'll take as much salt as they need.

Very tasty preparations of chopped green tomatoes for the winter are obtained. . Green or pink tomatoes of any variety are used, "cream" is best. You need to take 3 kg of tomatoes, rinse, cut into pieces.
For the dressing, chop 2 large garlic cloves, minced hot peppers rings (to taste), large bunches of dill and parsley. Place the tomatoes with dressing in a large container - a saucepan or bucket, and pour 150-200 gr. vegetable oil. Cover with a lid that will cover the tomatoes themselves, and not the container with them, and lay the press on top. You can eat such tomatoes in three days.

Harvesting tomatoes in paste or ketchup

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

Consider the recipe for classic ketchup without additives. To prepare it, take 3 kg of tomatoes, ripe, without damage, half a glass of sugar, 1 tablespoon of 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 over medium heat for an hour until thickened.
Make a bag out of gauze, put all the spices and dip into the tomato mass. Salt and add sugar, then boil for another 10-15 minutes over low heat. Ketchup can be rolled up for the winter, poured into sterilized jars, or eaten immediately after cooling.

Tomato paste is prepared according to the same principle - dressing for borscht and other dishes. It is not necessary to season it with spices, put only salt and 1 tbsp. l. vinegar. The resulting mass is rolled into sterilized jars, turned over and left to cool completely. Then they are transferred to a cool place.

Preparing tomato juice for the winter

Tomato juice is also very popular and useful option tomato preparations. This juice contains a large number of vitamins (A, B, C, E, PP), as well as magnesium, iodine, iron, calcium, phosphorus and others.

Making tomato juice is pretty easy. One liter of juice will be obtained from one and a half kilograms of tomatoes. You need to take tomatoes of the same variety, rinse them thoroughly, cut the stalks, cut and twist in a meat grinder. Place the resulting tomato mixture in enamelware, let it boil, then rub it through a sieve to get the juice of a homogeneous consistency (you can use a special juicer). Then bring the juice to a boil again, cook for 5 minutes over low heat. Pour, swirl, turn over and let cool. Keep tomato juice in a cool place.

How to make jam from tomatoes

It turns out that not only pickles can be prepared for the winter from tomatoes. Tomato dessert () is also very unusual and delicious treat. All types and varieties of tomatoes are suitable for its preparation, the main condition is that they must be ripe and red. Rinse the tomatoes and spin them in a juicer. Sprinkle with sugar (1 kg / 1 kg of tomatoes) and leave to infuse overnight. This is necessary so that the sugar melts and the tomatoes release their juice. After that, boil the mixture over medium heat for about an hour. Take one medium, grate the zest and squeeze out the juice. Add the juice and zest to the jam and boil for another half an hour. After cooling, pour into sterile jars and cover with plastic lids. Tomato dessert is ready to eat!

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Many homeowners preserve tomatoes every year to enjoy the summer harvest during the cold winter months.

From ripe tomatoes

Peeled with bell pepper

Ingredients:

5 pieces of cloves and peppercorns;
3 kilograms of tomatoes;
bell pepper - 3-4 pieces;
20 grams of sugar;
10 grams of salt;
1 teaspoon of vinegar.

Filling: Wash and clean the tomatoes, place them in a saucepan, at the bottom of which should be ½ cup of water. Cook for 40-45 minutes after boiling. Stir everything with a blender, add sugar and salt, and then put on low heat for another 4 minutes.

Stuffing: Peel and cut the peppers, then make small cross-shaped cuts on the tomatoes. Pour boiling water over the vegetables, remove the skin from them. Add the rest of the ingredients to the jars and roll them up.

in mustard

Ingredients:

clean water - 10 liters;
5 kilograms of small tomatoes;
100 grams of sugar;
100 grams of salt;
100 grams of dry mustard.

Wash the tomatoes and arrange them in jars without adding any spices. Mix the mustard and all the ingredients in one bowl, filling it all with cold water. Stir until a single color consistency is formed. Pour liquid into jars, then close them with plastic lids. Leave the jars in a cool place for storage.

With branches and leaves of cherry

Ingredients:

1.5 kilograms of tomatoes;
water - 200 milliliters;
50 grams of vinegar;
80 grams of sugar;
3-5 cherry branches, large leaves;
dill umbrellas;
salt.

Use only ripe tomatoes for cooking. Wash them and pierce them with a fork (near the stalks). Put twigs and leaves of cherries, dill umbrellas on the bottom, place the fruits tightly in jars. Fill everything with boiled water - now you can roll up the cans.

Dried tomatoes

Ingredients:

1 kilogram of tomatoes;
olive oil - 50 grams;
spices;
balsamic vinegar;
greens and garlic;
salt.

Wash the tomatoes and cut into big chunks. Lay each piece cut side down on parchment paper lubricated with olive oil. Put the tomatoes in the oven for 2-3 hours with a minimum heat of 120 degrees. As a result, the tomatoes should become dried, but not dry.

Disinfect jars, chop greens and garlic finely. Put a layer of tomatoes, a layer of herbs and garlic in jars. Tamp tightly to the very top, at the end pour 2-3 tablespoons of vinegar into a half-liter jar, keep the jars in boiling water for another 10 minutes for complete disinfection, roll up.

with grapes

Ingredients:

tomatoes - 4-5 pieces;
grapes - 120-160 grams;
one leaf of cherry, bay leaf and currant;
garlic;
horseradish leaves - 5 grams;
a little paprika;
5 grams of black pepper (peas);
sugar;
dill;
salt;
some hot pepper.

Place spices and spices in a jar, vegetables and grapes on top of them. Fill everything with boiled water. After 10-12 minutes, boil the water from the jars and add sugar and salt there. Roll up the jars after pouring the filling into the jars.

From green whole fruits

Green tomatoes are distinguished by their taste and consistency. There are many recipes for canning them.

"Garlic" green tomatoes

Ingredients:

10 medium tomatoes;
1 head of garlic;
1 stalk of horseradish;
onion - 1 piece;
20 grams of vinegar;
parsley - 1 bunch;
salt;
sugar;
Bay leaf;
10 grams of peppercorns and hot.

Cut the tomatoes and stuff them with garlic and parsley. Place the spices and garlic in the bottom of the jar, and then the tomatoes, after slicing them and putting some garlic and parsley in there. Pour boiling water over everything (cook for 20 minutes). After that, replace the water from the jars with fresh, and mix the marinade from the jar with salt and sugar and cook for 5 minutes. Pour the liquid from the jars and pour the marinade into it, then roll up the jars.

Pickled

Ingredients:

1 cup of sugar;
tomatoes (600-800 grams);
½ cup salt;
water;
red hot pepper;
vinegar - 1000 milliliters;
bay leaf;
10 grams of red and black pepper.

Chop the green tomatoes, hot peppers and onions, place them in a bowl and pour over the marinade. After 8 hours, the marinade should be poured into a saucepan, and the vegetables should be placed in jars. After boiling the marinade, pour it back into jars and roll them up.

Tomatoes in Polish

Ingredients:

10-12 green tomatoes;
salt - 50 grams;
water - 0.6-1 liters;
onion - 100 grams;
1 glass of vinegar;
bay leaf;
sugar - 40 grams.

After cutting the tomatoes into slices, place them in a ceramic dish, salt and put the chopped onion on top. After 24 hours, drain the marinade and boil it. Arrange the vegetables in jars and pour the marinade, and then they need to be rolled up. Do not forget about pasteurization (this should be done at 85 degrees).

Marinated in Georgian

Ingredients:

green tomatoes - 8-10 pieces;
garlic - 8 cloves;
a little hot pepper;
purified walnuts- 1 glass;
200 milliliters of vinegar;
tarragon and basil - 5 grams each;
mint and coriander - 10 grams each.

After soaking the tomatoes in boiling water for 20 minutes, cut them into 4 pieces. Grind the garlic and nuts, squeeze the juice out of the garlic, add spices to the pulp and mix. Place the chopped tomatoes in the jars, adding the seasoning mixture occasionally. Add boiling water and vinegar to the jars and roll them up. After a couple of days, the tomatoes will turn yellow, and you can cook something tasty from yellow tomatoes.

Spicy

Ingredients:

5 liters of water;
4 kilograms of tomato;
sugar and salt - 15 grams each;
vinegar and vodka - 10 grams each;
cloves - 5 pieces;
black and red pepper - 5 grams each;
garlic;
greens;
some bay leaf.

Prepare the marinade and fill it with washed tomatoes, herbs, spices and garlic. Sterilize for about 20 minutes and you can roll up the jars. Room temperature is good for storage.

Caviar and salads

You can also make good salads and caviar from ripe tomatoes.

Grandma's recipe for caviar

Ingredients:

2.5-3 kilograms of tomatoes;
1 kilogram of onion;
1.5-2 kilograms of carrots;
salt and sugar - 3 tablespoons each;
bay leaf;
500 milliliters of vegetable oil;
vinegar;
1 teaspoon black pepper.

Grind the tomatoes in a blender, then finely chop the onion and grate the carrots. Mix these vegetables in one saucepan and add all the ingredients there. Cook for 2 hours over low heat, stirring constantly. After 120 minutes, pour the caviar into jars. You can serve the dish to the table the next day.

Tomato salad with onions

Ingredients:

tomatoes - 500 grams;
onions - 3 heads;
garlic - 3 cloves;
1 bunch of greens;
1 liter of water;
10 grams of sugar and salt;
vinegar;
black pepper - to taste;
1 tablespoon vegetable oil.

Finely chop the tomatoes and onions. After adding chopped greens, place it all in canning jars. Add the garlic and prepare the marinade. Bring it to a boil and pour into jars. Also add vegetable oil.

Lecho classic

Ingredients:

tomatoes, carrots and bell peppers - 800-1000 grams each;
300 grams of onion;
100 grams of sugar;
20 grams of salt;
100 grams of vegetable oil;
vinegar.

Cut carrots and peppers into strips, onions into rings, and pass the tomatoes through a meat grinder. Boil the oil in a saucepan, then add carrots, after 5 minutes - tomatoes, sugar and salt, and after another minute - bell pepper. Then put the onion in the pan and put on a low heat to cook. After 60 minutes, add vinegar and wait 10 minutes. Lecho is ready, now put it in jars.

Caviar from green tomatoes

Ingredients:

tomatoes (green) - 10-12 pieces;
ripe tomatoes - 4-5 pieces;
sugar - 20 grams;
a little vegetable oil;
spices to taste.

Chop ripe tomatoes and boil for 30 minutes, and bake green ones at a temperature of 180 degrees, wrapped in foil. Fry chopped onions in a pan and place them in boiled tomatoes along with chopped greens. Add spices and spices, mix and put on a small fire. Bringing to a boil, pour the finished caviar into jars.

Caviar with apples

Ingredients:

tomatoes - 15-20 pieces;
apples - 0.5 kilograms;
vegetable oil - 200 milliliters;
garlic;
carrots and peppers.

Peel and pass all vegetables and fruits through a meat grinder. Salt and put on fire. After boiling the mixture, pour in the oil and leave to cook for another 25 minutes. Add garlic and simmer another 10-12 minutes. Arrange the finished caviar in jars, having sterilized them in advance.

Tomato paste, adjika, ketchups

Tomatoes are a key ingredient for cooking various kinds ketchup, adjika, and tomato paste.

Tomato paste in a slow cooker

Ingredients:

2 kilograms of tomatoes;
salt and sugar - 1 tablespoon each;
vinegar;
20 grams of vegetable oil.

Peel the tomatoes and pass them through a meat grinder (you can use a regular grater). Add salt and sugar to the tomatoes, then mix the prepared mass. Spices are added to taste, then the mixture must be placed in a slow cooker. Turn on the "Extinguishing" mode for 60 minutes.

Spicy adjika "Spark"

Ingredients:

1 kilogram of tomatoes;
chili and garlic - 300 grams each;
salt;
1 kilogram of bell pepper.

Peel the tomatoes, garlic, peppers and pass it all through a meat grinder. Salt the resulting mixture and cover it with a lid. After 3 days of fermentation, adjika can be poured into jars and canned. As a result, you should get about 2.5 liters of finished adjika.

Adjika with apples

Ingredients:

3 kilograms of tomatoes;
1 kilogram of carrots;
1 kilogram of sweet apples;
6 cloves of garlic;
hot peppers;
½ cup of vinegar and vegetable oil;
salt - 40 grams.

All vegetables need to be washed, peeled and ground in a meat grinder, cut into several pieces before that. Place the resulting mixture in a deep metal bowl and set to boil. After boiling, wait another 40 minutes, constantly stirring the adjika. Add salt, sugar and chopped garlic with oil to a bowl. After stirring, cook adjika for another 10-15 minutes.

Ketchup with cherry plum

Ingredients:

2 kilograms of tomatoes;
800 grams of sour cherry plum;
seasonings and spices - to taste;
200 grams of sugar;
5 heads of garlic;
1 bunch of parsley.

Peel the cherry plum and tomatoes, cut them into several pieces and place in a vessel. Fill with water, cook the mixture over medium heat. Add garlic and herbs. After a few minutes, beat the mixture in a blender and grind through cheesecloth (or a sieve). Put the resulting puree on fire and cook until the desired consistency is obtained. Salt, add some sugar and remove the ketchup from the heat when the sugar is completely dissolved.

Adjika "Thermonuclear"

Ingredients:

10 ripe tomatoes;
50 grams of salt;
6 heads of garlic;
6 pods of red pepper;
0.5 kilograms of fresh paprika.

Wash, peel and cut the vegetables into large pieces. Pass everything through a meat grinder. Salt and leave the mixture to infuse (60-90 minutes). Stir adjika and you can pour it into jars.

vegetable juices

Tomato juices prepared with your own hands will be much more useful than store-bought ones.

Classic tomato juice

Ingredients:

2 kilograms of tomatoes;
50-150 grams of salt (depending on your taste preferences).

Get rid of the skin on the tomatoes, only the pulp itself should remain. If you don't have a juicer, use a meat grinder and cheesecloth to clean it. Put the resulting juice on the fire, boil for 10-15 minutes, then add salt if desired. The consistency of tomato juice can be influenced by adding boiled water. Pour the prepared juice into jars.

From tomatoes and spinach

Ingredients:

2 kilograms of tomatoes;
1 bunch of parsley;
50-150 grams of salt;
200 grams of spinach.

Wash the vegetables and run them through the juicer individually, then mix the spinach and tomato juice in the same bowl, adding the finely chopped parsley. Bring the juice to a boil, dilute with boiled water to the desired consistency, bring to a boil again, boil for 10 minutes and roll into jars.

Without salt

Ingredients:

1 kilogram of tomatoes;
200 grams of celery;
20 grams of ginger.

Wash ripe tomatoes and peel them, cut into pieces. Pass the tomatoes through the juicer and put the juice on a slow fire. It should boil for 15 minutes, after which add the ginger and chopped celery. After 5 minutes, the drink is ready for conservation.

From pickled tomatoes

Ingredients:

3 kilograms of tomatoes;
30 grams of salt.

Rinse and cut the tomatoes into large pieces, then leave them to ferment for three days. Boil pickled tomatoes and pass them through a sieve. Boil the juice that you received for 15-20 minutes, and salt. The drink is ready, now you need to roll it into jars or you can immediately serve it to the table.

Grandma's recipe

Ingredients:

1.5-2 kilograms of tomatoes;
1 glass of water;
10 grams of black ground pepper;
3 cloves of garlic;
20-30 grams of salt.

Cut the washed tomatoes into 2-3 parts and place in a saucepan, add water. Heat the tomatoes on the stove until softened, then pass the juice through cheesecloth or a sieve and put back on the fire, bringing to a boil. Salt, pepper need, based on the volume finished product: for each liter of juice you need 25-30 grams of salt and 10 grams of pepper. At the end of cooking, add crushed garlic, salt and pepper. Pour the juice into jars and cover them with lids.

Dishes

Good ripe tomatoes are also suitable for cooking first courses. As a result, they turn out to be satisfying and useful.

First for lunch

The following recipes will work:

Hungarian soup

Ingredients:

2 liters of meat broth;
50 grams of rice;
700 grams of tomatoes;
onions and carrots - 2 pieces each;
300 grams of sour cream;
celery;
boiled meat (beef or pork) - 300 grams;
parsley (root);
greens (for decoration);
salt and pepper to taste.

Rub the tomatoes on a grater, cutting them in half. Do this so that the skin remains in your hand. Simmer the tomatoes for 10-15 minutes until a soft mixture forms, then pass them through a sieve to remove the pits. Cut the remaining vegetables into small pieces and place in the broth. Add sour cream to the soup, pepper and salt to taste. After 15 minutes, add chopped cooked meat and the dish is ready.

Pumpkin soup

Ingredients:

250 grams of pumpkin;
2 cloves of garlic;
200 grams of canned tomatoes;
curry;
sugar and salt;
200 grams of water;
100 milliliters of 15 percent cream;
50 grams of feta cheese;
balsamic sauce;
pumpkin seeds - 30 grams.

Saute finely chopped garlic and onion in olive oil, then add curry. Cut the pumpkin and add it, simmer for 5 minutes. Place with all vegetables canned tomatoes, peeling off their skins, add 200 grams of boiled water. Add spices to taste, cook for 10 minutes until the pumpkin is soft. Mash pumpkin soup puree and add cream. Feta and seeds are used as garnish.

Cream soup with egg

Ingredients:

500 grams of tomatoes;
1 egg yolk;
200 milliliters of vegetable broth;
1 egg;
10 grams of parmesan;
200 milliliters of milk;
butter;
spices to taste.

Peel and cut the tomatoes into pieces, place in a saucepan with broth and cook for 10 minutes. Use an immersion blender to blend ingredients in a saucepan. Fry the butter, milk and flour in a frying pan, bringing the consistency to a golden color. Add this to the pan and mix with the blender again. Put the soup back on the fire, add the beaten egg yolk and grated cheese. Before serving, decorate the soup with herbs.

With tomato juice

Ingredients:

2 liters of juice;
3 cloves of garlic;
300 grams of smoked chicken;
1 tablespoon of vegetable oil;
seasonings and spices - to taste.

Peel the onions and garlic and cut them into small cubes, then fry them in a pan. Add chicken meat there, fry for 5 minutes. In parallel, cook tomato juice in a saucepan, if desired, you can season it. Add the roast with meat to the juice and cook for another 10 minutes.

Light on the broth

Ingredients:

2 kilograms of tomatoes;
black pepper;
salt;
olive oil;
1 liter of broth;
basil.

Cut the tomatoes into pieces and put them in the pan. Add garlic, onion and olive oil to it. Pepper and salt to taste. Put the dish on the stove, wait 30 minutes. After that, add a little broth to the pan, stir, and then add all the remaining broth. Bring the soup to a boil, remove it and grind it with a blender. Add pepper and basil if desired.

Second for dinner

Tomato gives the second dishes originality and flavor. This is a unique combination of usefulness and taste.

Chicken with eggplant

Ingredients:

300 grams of chicken breast;
1 tomato;
70 grams of hard cheese;
spice for chicken;
1 clove of garlic;
1 eggplant;
vegetable oil;
20 grams of mayonnaise;
parsley.

Chop the tomato, eggplant, garlic and parsley. Fry the eggplant slices for 3-4 minutes per side. Grease a large stewing pot with oil and place half of the eggplant pieces in it. Place the chicken meat beaten off with a kitchen mallet on top. Top with the rest of the eggplant and tomatoes. Sprinkle everything with parsley and garlic. Top with grated cheese. The dish will take 30-35 minutes to prepare.

Shakshuka

Ingredients:

100 grams of tomatoes;
3 eggs;
2 cloves of garlic;
50 grams of tomato paste;
greens;
salt and pepper - to taste;
spicy seasoning.

Finely chop the garlic and onion, then fry them in a skillet. Add tomato paste and finely chopped tomato to the onion. Salt and pepper, add herbs - simmer for a few minutes. Add eggs and cover the skillet with a lid. Cook until the eggs are ready.

Chicken fillet with basil

Ingredients:

600 grams of fillet;
200 grams of tomatoes;
salt and pepper to taste;
fresh basil.

cut chicken breasts lengthwise, add pepper, salt, basil and tomatoes cut into thin circles inside. Fasten the breasts with toothpicks and send the dish to the pan. Fry until cooked (the color of the finished chicken should be matte).

Korean Tomatoes

Ingredients:

1 kilogram of tomatoes;
200 grams of bell pepper;
1 head of garlic;
hot pepper;
50 milliliters of vinegar;
vegetable oil;
30 grams of sugar;
10 grams of salt;
dill.

Grind pepper and garlic in a blender. Wash the tomatoes and cut them into pieces. Add the mixture from the blender to them and place the dish in a skillet over low heat. Add chopped onion, sugar, salt, vinegar and oil. Cook 10 minutes. You can decorate the dish with parsley.

Frittata

Ingredients:

200 grams of cherry tomatoes;
4 eggs;
200 grams of chicken sausage;
greens for decoration;
salt and pepper - to taste.

Cut the sausage and tomatoes and fry them in a pan. Cherry should be added skin side up. Fry for 3-5 minutes, then add beaten and salted eggs to the pan. Garnish with parsley and put the pan in the preheated oven for 10 minutes.

From dried tomatoes

These unique recipes will allow you to surprise your family and friends with incredible dishes of your own cooking.

Sun Dried Tomatoes (in the oven)

Ingredients:

2 kilograms of tomatoes;
provencal grass;
1 clove of garlic;
20 grams of vegetable oil;
black pepper.

Cut the tomatoes into 4 pieces and remove the seeds. Lay the tomatoes on parchment paper and place on a baking sheet. Salt and pepper to taste, add provencal grass. Add some vegetable oil. Put the baking sheet in a preheated oven (120 degrees) for 3 hours. These tomatoes can be used in other recipes.

Pasta with garlic

Ingredients:

100 grams of sun-dried tomatoes;
3 cups of boiling water;
2 cloves of garlic;
20 grams of olive oil;
400 grams of curly pasta;
basil;
pepper and salt - to taste;
30 grams of parmesan;
oregano - 20 grams;
rosemary.

Place the tomatoes in a bowl and pour boiling water over them. After 5 minutes, remove a small portion of the tomatoes from the bowl and cut them into pieces. Grind the rest with a blender. Fry the onion and garlic in a skillet, then add the tomato puree and bring the mixture to a boil. Add spices and herbs, simmer for another 2 minutes, and then add cooked pasta to the pan. Mix everything and decorate the dish with basil.

Lavash roll with salmon

Ingredients:

1 Armenian lavash;
50 grams of arugula;
50 grams of sun-dried tomatoes;
50 grams of hard cheese;
50 grams of slightly salted salmon.

Put the arugula on the pita bread on the side that you will start wrapping first, then add the greens and Sun-dried tomatoes. Add some lightly salted salmon and grated cheese. Carefully wrap the pita bread and cut it into pieces.

Chicken Burger

Ingredients:

400 grams of minced chicken;
100 grams of frozen spinach;
Salt and pepper - 5 grams each;
20 grams of oatmeal;
lettuce leaves;
whole grain buns;
garlic;
50 grams of mayonnaise;
10 grams of lemon juice;
20 grams of chopped sun-dried tomatoes.

Grind garlic, along with tomatoes, mayonnaise, salt and lemon juice grind it down to homogeneous mass. Mix spinach, cereal, minced meat, pepper and salt, form several patties of the same shape. Fry them in a pan. Cut the buns in half and start layering (bottom and top - lettuce, middle - cutlet). Grease the buns with the prepared sauce.

pita pizza

Ingredients:

300 grams of sun-dried tomatoes;
100 grams of bell pepper;
2 round pitas;
100 grams of mozzarella;
oregano;
basil leaves.

Place tomatoes, peppers and oil in a blender cup. Grind this until you get a homogeneous mass. Cut the pitas in half and place them on a baking sheet, pre-greased with oil. Top with oregano and pepper mozzarella. Put the pizza in the preheated oven for 5 minutes until the cheese is melted - this will be your guideline. Top with basil.

Quick snacks

Please your guests original snacks from tomatoes.

Stuffed with cottage cheese

Ingredients:

1-1.5 kilograms of small tomatoes;
1 clove of garlic;
200 grams of cottage cheese;
20 grams of mayonnaise;
parsley, dill and salt - to taste.

Remove the core from the tomatoes, and lay the remaining baskets on a paper towel to dry. Mash the cottage cheese with a spoon and mix it with garlic, chopped herbs and mayonnaise. Salt and pepper if desired. Stir the mixture and use a teaspoon to stuff the tomatoes.

"Cheese" tomatoes

Ingredients:

0.5 kilograms of tomatoes;
100 grams of hard cheese;
20 grams of mayonnaise;
olives for decoration;
1 clove of garlic.

Grate the cheese and garlic, mix the squeezed garlic with mayonnaise - this will be the sauce. Wash and peel the tomatoes, then cut them into thin pieces and arrange on a plate. Top with a small layer of cooked sauce, sprinkle with grated garnish with olives.

Garlic

Ingredients:

300 grams of tomatoes;
2 cloves of garlic;
50 grams of tomato juice;
vinegar and vegetable oil - 1 tablespoon each;
greens;
a pinch of sugar;
pepper - to taste;
green salad.

Wash the onions and tomatoes, then cut them into thin rings. Place everything in a bowl and pour marinade made from juice, garlic and vegetable oil. Wait 30-40 minutes for the appetizer to infuse, garnish it with green salad leaves and serve.

With bell pepper

Ingredients:

1 kilogram of tomatoes;
3-4 cloves of garlic;
100 grams of bell pepper;
vinegar and vegetable oil - 50 milliliters each;
50 grams of sugar;
red pepper and salt - 10 grams each;
dill;
parsley.

Peel the tomatoes and bell peppers, cut them into medium pieces. Chop dill with parsley. Garlic should be cut into thin plates. All ingredients must be mixed together with vegetable oil, vinegar and spices. Leave the snack for storage in the refrigerator, covering the dishes with plastic wrap. She will be ready the next day.

Hebrew Tomatoes

Ingredients:

500 grams of tomatoes;
100 grams of hard cheese;
3 cloves of garlic;
pepper, salt and mayonnaise - to taste.

Cut the tomatoes in half, separate the inner pulp. Pepper and salt the tomato slices, and hard cheese you need to grate on the removed pulp of tomatoes. Mix the inner pulp with the garlic and put it back into the tomato wedges. Garnish with some greens before serving.

Salads

The following recipes are popular:

Tomatoes "under a fur coat"

Ingredients:

300 grams of tomatoes;
200-250 grams of hard cheese;
2 eggs;
100 grams of mayonnaise;
2 cloves of garlic;
pepper, salt and herbs - to taste.

Peel and cut the tomatoes into thin circles, put half on a plate. Pepper, salt and cover with boiled egg slices. Crush the garlic and grate the cheese - all this must be mixed with mayonnaise. Brush the tomatoes on a plate with this sauce, then spread the rest of the tomatoes, salt, pepper, egg and more sauce on top. Decorate with greenery.

plum salad

Ingredients:

300 grams of tomatoes;
150 grams of sour cream;
150 grams of eggplant;
30 grams of currant juice;
200 grams of plums;
sugar and salt.

Cut the eggplant and fry a little. Cut plums and tomatoes, then mix everything in a bowl. Mix juice, sugar, salt and sour cream for the sauce and place it over the tomatoes. Mix everything carefully. Decorate if desired ready salad herbs or pieces of plums.

cheesy

Ingredients:

250-300 grams of tomatoes;
30 grams of onion;
100 grams of mayonnaise;
100 grams of processed cheese;
50 grams of cucumbers;
pepper and salt.

Wash tomatoes and cucumbers, cut them into small pieces. Add to all this shabby cheese, onions and mayonnaise. Pepper, salt and toss the salad. Top with cheese and herbs.

Spanish salad

Ingredients:

450 grams of tomatoes;
200 grams of canned tuna;
50 grams of lettuce;
some olives or olives;
canned soybeans and corn - 100 grams each;
half a bell pepper;
olive oil and salt.

Divide the tuna carcass into small pieces, clean and cut the bell pepper. Tear lettuce leaves into small pieces. Mix soy, tuna, olives and corn together, adding lettuce and pepper. Salt the salad and add olive oil. Peel the pulp from the tomatoes and season them with the prepared salad. Garnish the salad if desired, cover the sliced tomatoes with the cut tops.

with grapes

Ingredients:

600 grams of tomatoes;
lemon;
100 grams of grapes;
20 grams of vegetable oil;
a few drops of citric acid;
salt, green onion and pepper to taste.

Peel and cut the tomatoes into small pieces, put them in a salad bowl. Add citric acid, salt, onion and grapes. Top everything with oil. Garnish with lemon wedges.

Dishes in the oven

Using the oven in cooking allows you to create incredibly delicious tomato masterpieces.

Provencal Tomatoes

Ingredients:

400 grams of tomatoes;
1 clove of garlic;
30 grams of olive oil;
50 grams of breadcrumbs;
1 bunch of parsley;
salt and pepper - to taste.

Chop the parsley, breadcrumbs and garlic. Add olive oil, salt and pepper. Cut the tomatoes in half, put the prepared stuffing on the slices. Put the tomatoes on a baking sheet, pour a little oil on top. Place in preheated oven for 20 minutes. The formation of a golden crust will be a signal for you - the dish is ready.

stuffed with cheese

Ingredients:

1-1.5 kilograms of tomatoes;
1 cucumber;
250 grams of ham;
150 grams of hard cheese;
20 grams of sour cream;
dill, salt and dill - to taste;
10 grams of vegetable oil.

Remove the pulp from the tomatoes. Chop the cucumbers, ham, onion and dill. Mix everything in one vessel, adding grated cheese. Fill the tomatoes with this paste and top with some more cheese. Arrange the tomatoes on a greased baking sheet and place in the preheated oven for 15 minutes.

Chanakhi

Ingredients:

250 grams of meat;
200 grams of potatoes;
300 grams of canned peas;
1 carrot, onion and tomato;
20 grams of tomato paste;
2 cloves of garlic;
salt and spices - to taste;
100 ml of water.

At the bottom of the pots, place chopped onions and carrots, then garlic. Place the minced meat on top of the garlic tomato paste, then chopped tomatoes. Pepper and salt. Then put the diced potatoes, peas. Bake in the oven for 40 minutes at 180 degrees.

with minced meat

Ingredients:

700-800 grams of large tomatoes;
600 grams of ground beef;
garlic;
1 bunch of parsley;
pepper and salt.

Remove the pulp from the tomatoes and place them on a paper towel to dry. Pass the pulp through a meat grinder. Cut the onion and fry it in a pan, then fry the minced meat, adding tomato pulp, pepper and salt to it. Mix the prepared minced meat with onions, crushed garlic and herbs. Fill the tomatoes with minced meat and place in a preheated oven. Cook the dish for 45 minutes at a temperature of 200 degrees.

hearty potatoes

Ingredients:

500 grams of potatoes;
600 grams of small tomatoes;
1 bunch of parsley;
salt and pepper - to taste;
vegetable oil - 20 grams.

Wash the potatoes and cut them into large pieces, then arrange them on a baking sheet. Add salt, vegetable oil and put in the oven for 15-20 minutes. Add chopped onions and tomatoes to the potatoes, mix and pepper. Put in the oven for another 10 minutes at 200 degrees. Decorate at the end ready meal parsley.

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 waiting and patience during chilly autumn, cold winter and insidious 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 tomatoes are one of the main summer gifts. Seasonal, ground, ripe, sweet, fragrant, in a word, real summer tomatoes - one of best products, which in general can get 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 recipes from tomatoes at this time of the year, if the most delicious tomato turns out on its own, except to add quite a bit - a couple of drops of fragrant, a couple of basil leaves, a pinch of salt, a little freshly ground pepper? .. I think it's worth it, because even the most delicious tomatoes“without everything” will quickly get bored, and the tomato recipes that I have collected in this article are almost all simple and easy, as expected summer recipes, - will allow you to stretch 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 the perfect recipe for bruschetta - a wonderful, fresh, flavorful bruschetta with tomatoes that you can eat every day and never get tired of. Why is this bruschetta with tomatoes perfect, you ask? No magic, only 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 valued and recorded in a special book. Judge for yourself: this one, for which you don’t even need to prepare the sauce, will be on the table in 15 minutes after you put a pot of water on the stove, but the ingenious combination of small cherry tomatoes, basil, olive oil and other simple but very delicious ingredients will make it the centerpiece of any dinner. It doesn’t matter what your plan is, an ordinary evening of an ordinary working day or an attempt to splurge 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 cooked with tomatoes: this axiom has been proven many times, and from frequent repetition it only becomes brighter. Well, fennel appeared here for a different reason: this vegetable, which is not yet the most familiar to us, combines anise spirit, fresh taste and fragrant greens, which are ideally combined with fish. Try it, you won't regret it. As for saffron, it is fish soups manifests itself exclusively from the best side, but if it was not possible to 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 cook it with fresh tomatoes.