Lots of tomatoes to cook. What to do with tomatoes quickly and easily (if there are heaps of tomatoes)? Homemade tomato juice for the winter with bell pepper

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 some 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, 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 big chunks, 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:

1. Rinse all tomatoes under running water, remove excess water from them.
2. Do the same with pepper.
3. In a large (preferably cast-iron) container, cut the fruits of tomatoes into large pieces, while cutting out the roots and veins.
4. Together with tomatoes, cut into small pieces Bell pepper meaty varieties.
5. 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.
6. After the fruits boil for up to 5 minutes, they must be set aside, cooled to room temperature.
7. 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.
8. 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.
9. This is stored tomato paste 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, it is worth doing 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:

1. Wash vegetables and herbs thoroughly.
2. Dry them in a colander or with paper towels.
3. Cut out the inner stem of the tomatoes and run the vegetables through a juicer.
4. Drain all the juice obtained into a large enameled container.
5. Put the liquid on the stove and bring to a boil.
6. 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.
7. Put the parsley leaves, dill into the boiling liquid.
8. Boil the juice until the sugar finishes melting. The total amount of time the tomato boils should be about 20-25 minutes.
9. 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:

1. Rinse all vegetables and fruits under clean water. Leave them for a few minutes to drain excess water.
2. Peel the pepper from the core, cut into quarters, put in a large cauldron, where the whole dish will be prepared.
3. Pass the tomatoes through a juicer, pour the resulting liquid into the bell pepper.
4. Peel plums and apples, pass through a juicer, add this liquid to the main tomato juice.
5. Immediately put a little salt, sugar, if you want - spices in the cauldron.
6. Bring the tomato juice to a boil, stir it, try it.
7. Adjust the dish according to your own taste sensations (add salt, sugar, apple cider vinegar).
8. 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:

1. Wash all fruits and vegetables.
2. Separate the extra parts from them: ponytails, veins, bones, core.
3. Using a juicer, chop tomatoes, pears, apples.
4. Pour the resulting juice into the multicooker bowl, add spices.
5. Turn on the "Cooking" mode for 30 minutes and wait for cooking.
6. In the meantime, you need to sterilize the jars in a water bath and prepare the lids.
7. 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:

1. Wash and dry all vegetables and herbs.
2. Remove the ends from the tomatoes, cut each of them into 2 parts.
3. Pass the tomatoes through the juicer, setting the appropriate mode to obtain juice with the maximum amount of pulp.
4. Add greens to the liquid.
5. Put everything in a double boiler and bring to a boil.
6. Remove from heat, open the lid, put the spices.
7. 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 chefs advise 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.

Many people probably make fresh salads and canned food for the winter from tomatoes. But from them you can cook very tasty, original and sometimes even unexpected dishes. They even make jam from tomatoes!

Salsa sauce. Recipe

I must say right away that this is an inaccurate copy of the classic Mexican salsa - vegetable sauce.

I beat a couple of tomatoes in a blender, add a small slice of onion, 1 tbsp. a spoonful of mayonnaise, a clove of garlic, a slice of cheese. Finely cut a couple of leaves of basil, parsley and dill. This sauce is not cooked.

Here is the classic salsa recipe.

Ingredients

Tomatoes - 500 g FRY IN OIL:

Parsley root - 7 pcs.

Passerated flour -

Onion - 7 pcs. 1 st. a spoon.

Carrot - 1 pc.

Meat broth (any) - 1 cup.

Celery root - 1 pc.

Chop the tomatoes, add to the browned vegetables. 1 st. dilute a spoonful of browned flour with cooled broth, pour into the sauce, bring to a boil. Pass everything through a sieve and bring the mixture to a boil again. Salt, pepper, add chopped herbs.

Stuffed fresh tomatoes. Recipe

Original dishes with tomatoes are easy to prepare. After all, they are combined with almost all products: with cheese and cottage cheese, with vegetables and mushrooms, fish and meat, with seafood and any greens. Based on this, you can cook stuffed tomatoes.

There are interesting varieties with half-empty seed chambers (almost like peppers), which are very convenient to use for stuffing: Meshchanskaya stuffing, Striped cave, Stripe Staffer, Forshmak, Illusion. But I prefer smaller cherry-type fruits for stuffing. They are perfect for snacks to just eat them whole. I remove the pulp from the middle with a teaspoon and stuff with any stuffing.

■ I really like minced salted herring with herbs. Instead of salty, you can take smoked herring or mackerel. Cut the fish into fillets, chop, add finely chopped dill, parsley, basil, a little vegetable oil.

■ Tasty tomatoes stuffed with any boiled or canned seafood, fish. They need to be crushed, added boiled egg, grated on a coarse grater, and a little mayonnaise. If you use canned food in oil, then add only the egg.

■ For cooking minced curd add a little garlic, chopped herbs to the cottage cheese and season with sour cream.

■ Fry the mushrooms with onions in vegetable oil and stuff the tomatoes. You can add a boiled egg to this stuffing.

■ Love in my family and tomatoes, stuffed with eggplant. Eggplant cut into small cubes, fry in vegetable oil, add a little garlic and mayonnaise.

Classic variant- Tomatoes stuffed with cheese and garlic. Grate the cheese, add garlic and mayonnaise, but a little so that the minced meat is not liquid. Stuff the tomatoes tightly and put them in the refrigerator. When cool, you can cut them with a sharp knife into rings. Such cutting looks very impressive if you use multi-colored tomatoes. It will turn out even more beautiful if you add finely chopped multi-colored sweet peppers and olives to the minced meat.

Baked tomatoes. Recipe

tomatoes, stuffed with mushrooms, eggplant and seafood, can be baked and served hot. To do this, minced meat (pre-fry the products), you need to sprinkle ground breadcrumbs or cheese and bake in the oven or microwave.

No less tasty are tomatoes baked with fried minced meat with onions and rice.

Green tomatoes "Sharp Georgians"

At the bottom of a 3-liter jar scalded with boiling water, put 2-3 bay leaves, 3 cloves of finely chopped garlic, dill umbrella, 0.5-7 green room pepper "Spark", 6-8 pcs. black peppercorns.

Place green (not brown) tomatoes. If they are large, then cut into 2-4 parts and cut out the stem. Put slices of sweet red and yellow bell pepper in a jar. Pour boiling water over and leave for 30-40 minutes.

Then drain the water into a saucepan, add 1 tbsp. a spoonful of salt with top and 2-3 tbsp. spoons of sugar, bring to a boil. As soon as it boils, immediately pour into a jar, add 7 teaspoons citric acid without top.

Roll up, turn the jar upside down and wrap until cool.

Chakhokhbili. Recipe

I cut the chicken into bite-size pieces. I fry in vegetable oil. I put it on a plate, and in the remaining oil I fry the onion (two medium-sized onions), cut into cubes. If there is root parsley, then I add 1 root, grated on a fine grater. I cut the tomatoes finely. I take them as much as the pieces of chicken will be stewed. I put the vegetables in a saucepan, and when they boil, I spread the chicken.

I always have browned flour. I brown it in advance in the oven, pour it into a dry jar and store it that way. When I cook dishes in which I need to add it, I take as much as necessary. I dilute the flour for chakhokhbili with warm boiled water to the consistency of sour cream. I add it to the saucepan. For a 1 liter saucepan, you will need about 50 g of dry flour.

I transfer the stove to a less intense heating and continue to extinguish. As soon as the chicken is ready, I add chopped greens - cilantro, basil, garlic.

Vinegar is added in the original, but I do not use it. I think that tomatoes already give enough acid.

Below is a recipe with vinegar. But keep in mind that it needs to be added to already ready meal just before removing it from the stove.

For 1 serving you need:

■ Chicken - 200 g.

■ Vegetable oil -15 g.

■ Onion -150 g.

■ Tomatoes -70 g.

■ Flour - 1 teaspoon.

■ Vinegar 9% - 1 teaspoon.

■ Cilantro and basil -15 g.

■ Garlic - 1 medium clove.

I am one of those people who remake everything to their liking. Therefore, for the accuracy of observing the recipe of this dish Georgian cuisine I do not vouch.

Gazpacho. Recipe

This is a Spanish soup, which in the summer in the heat is not inferior to our okroshka. It is very tasty cold.

Scald ripe tomatoes with boiling water. Pieces wheat bread knead without crusts. Beat 1-2 tomatoes in a mixer with bread. You can first dry the bread in the oven until golden brown, like crackers, and then grind it in a coffee grinder and mix with tomatoes. The taste is completely different. Then I mix the mass with mayonnaise, add tomato juice, salt and red ground pepper.

Other tomatoes, cucumbers and green onion cut into small cubes. I add a small bunch of parsley and dill. I mix all the ingredients and put in the refrigerator.

Vinegar is added in the original, but again I do not use it.

I'll post the recipe.

■ Bread -50 g.

■ Tomatoes - 700 g.

■ Cucumbers - 200 g.

■ Mayonnaise - 750 g.

■ Vinegar 9% - 1 teaspoon.

■ Greens, red pepper and salt - to taste.

Omelet and tomato snack cake

If you take any minced meat, add diced tomatoes to it, you get a wonderful filler for an omelet. I cook an omelette based on 1 egg 1 tbsp. a spoonful of mayonnaise. Thoroughly mix the ingredients, mix with minced meat like this; so that it is not very thick (approximate calculation - for 1 egg 1 tablespoon of minced meat already with tomatoes).

From round or rectangular layers of such an omelette, you can cook an excellent snack cake, layering "cakes" instead of cream with cheese and mayonnaise. Sides should be sprinkled with breadcrumbs or cheese, grated on a fine grater. Top with greens and other vegetables.

Tomatoes "Lick your fingers!". Recipe

Put chopped parsley, garlic in jars, pour in calcined vegetable oil (1 tablespoon per liter jar), put strong tomatoes. Large ones can be cut in half.

Put a couple of onion rings on the tomatoes. Pour the marinade, and it should not be boiling, but hot.

Marinade: for 3 liters of water 3 tbsp. spoons of salt, 7 tbsp. spoons of sugar, 1 tbsp. a spoon allspice peas, 1 teaspoon of black peppercorns. Boil everything, turn off the heat and pour in 1 cup of 9% vinegar.

Sterilize jars for 15 minutes and roll up.

First of all, the marinade is drunk with pleasure, and only then the tomatoes are eaten.

Chutney. Recipe

Tomato chutney is made in India. Highly delicious sauce reminiscent of ketchup. I I use the following ingredients.

■ Tomatoes - 8-10 pieces.

■ Water -0.5 cup.

■ Ghee - 2 tbsp. spoons.

■ Mustard seeds - 1-2 teaspoons.

■ Hot pepper - 1 small pod.

■ Cinnamon - 0.25 tsp.

■ Zira (cumin) - 0.5 tsp.

■ Coriander -2 teaspoons.

■ Grated ginger root - 1 tbsp. a spoon.

■ Bay leaf - 2 pcs.

I peel the tomatoes, knead and add water.

I fry mustard seeds in hot oil. When frying, they crack, so you need to fry them with the lid closed. As soon as the seeds stop cracking, I add the rest of the spices, except for the bay leaf.

I fry for a couple of minutes, add tomatoes with water, salt to taste and stew over low heat until thickened. At the end I add a bay leaf, which I take out after a while.

Since fresh ginger root is not always available, it can be replaced with ground ginger. I take as much powder as cinnamon.

In the classic recipe, a couple of cloves are added to the sauce.

Canned tomatoes with garlic

I preserve cherry tomatoes and larger tomatoes a little differently.

In large tomatoes, at the place of attachment to the sepals, I make a puncture with a knife and insert garlic there. I cut the cloves into long plates or sticks. I don’t put them separately in a jar, I put them only in fruits. At the bottom of a liter jar, unsterilized (vegetables are sterilized in the process of triple pouring), I put herbs and spices - a sprig of parsley, basil, dill umbrella, cherry and currant leaves, a piece of root or horseradish leaf. I fill it all with boiling water and leave to cool. I boil the same amount of water for refilling. When the water in the jars is no longer hot, I pour it into the pan. Pour tomatoes with cooked fresh boiling water. I put the water drained from the first pour, which has collected all the aromas, on the stove. When it boils, I drain the secondary filling water from the jar, it is not needed, I put 1 dess in a jar. a spoonful of salt without top, 7 tbsp. a spoonful of sugar and 0.5 teaspoon of 70% vinegar essence. I fill it with fragrant water, roll it up and put it under a fur coat. I don't flip jars with screw caps.

When I preserve cherry tomatoes, I put 3-4 cloves of garlic separately in a jar and put not 1 tbsp of sugar. spoon, and 2 dessert, per liter jar. For the rest, I do the same.

Sometimes in the fall, when there are still tomatoes, but no fresh herbs, I preserve them by pouring dried basil and other herbs into the pan with the first pour and pour the tomatoes with them for the third time. I like to add a couple of the smallest onions to jars.

Dried tomatoes

First I will offer classic recipe. Cut tomatoes of dense varieties in half, remove the seeds, sprinkle with salt, garlic and Provence herbs (these herbs are usually sold in a mill package). Dry at a temperature of 40-50 ° C in the oven. After drying, put in jars, pour olive oil. You need to lay it tightly so that there is a small layer of oil on top.

Despite the fact that all this can be bought in the store: and olive oil, and Provencal herbs, I do so. In a liter bottle sunflower oil I put a few sprigs of dill, basil, parsley. I peel the head of garlic, put all the cloves in the oil too. After a couple of days, the oil becomes very fragrant.

I cut tomatoes in half, and very large ones - into several parts. I put it on a baking sheet with the skin down, sprinkle with dried and minced garlic, dried herbs on top. You can use fresh herbs, but then the tomatoes will dry a little longer. I add salt to the pieces of tomatoes and dry them in the oven at 40 ° C. As soon as they dry, I put them in jars and fill them with my flavored oil. I keep it in the refrigerator.

I noticed that different varieties require different drying times. If several varieties of tomatoes are laid out on a sheet, this is clearly visible. One variety dries to the state of chips, the other is dried. I like both of them. In general, salads are made with such tomatoes, they are added to sauces.

Homemade tomato sauce

Pass the tomatoes through a juicer. Bring the resulting juice to a boil and let it settle. Drain off the colorless liquid on top. In the remaining thick mass, add seasonings to your liking: herbs, garlic, salt. Boil again to thicken the sauce even more, and pour into sterilized jars. Roll up and put under a fur coat. The sauce can be used in the preparation of first, second courses, served with cooked meat.

I usually pour the tomato juice from the juicer into a fine sieve or a linen bag where it strains. The sauce is very thick and does not need to be boiled for a long time.

Tomatoes in their own juice

First I make juice. I cut red tomatoes into a 5-liter aluminum pan (into 2-4 parts, depending on their size), then pour 0.5 liters of water and set to boil for about half an hour from the moment of boiling. Remove from heat, let cool. I wipe the boiled tomatoes through a sieve, juice is obtained.

I prepare tomatoes for packing in jars (it is better to take liter ones): mine, cut out the "bottoms" and put them in pre-sterilized jars.

For 2 liters of juice I put 2 tbsp. spoons of salt, 3 tbsp. spoons of sugar. I boil and pour tomatoes in jars with this juice. I don't add any more spices. I sterilize for 15 minutes.

Homemade tomato juice

I pass the tomatoes through a juicer, boil the juice and pour it into sterilized jars. I roll up and put under a fur coat. Salt to taste already in the winter, when we open it. If you make juice in this way, the taste of fresh tomatoes is not lost. And if you add salt and spices at once, then there is a taste of pickled vegetables.

Such juice is well stored in a cellar or any other cool place.

Tomatoes with delicious brine

I give the layout for five 3-liter cans.

Cut the tops of the tomatoes, put them in jars, pour boiling water over them, wrap them for 30 minutes. After this time, drain the water and fill the jars with the next brine.

Pass through a meat grinder 4 bell peppers, 4 carrots, 4 heads of garlic, 2 pods of hot pepper. Pour 6 liters of water into a saucepan, boil, put vegetables passed through a meat grinder, add 200 g of salt, 300 g of sugar, bay leaf, allspice.

Before pouring in the brine, add 100 ml of 6% vinegar to each jar.

Banks roll up, wrap up.

Jelly in tomatoes

Beat sweet peppers and pulp taken out of tomatoes in a blender. Add gelatin to the mixture (15-20 g of gelatin is needed for 0.5 l of the mixture). Pre-soak gelatin in tomato juice (8 parts of juice are needed for 1 part of gelatin), let it swell and add to the mixture. Heat the mixture until the gelatin is completely dissolved. Cool a little, add finely chopped cucumbers, cheese, olives. Stuff the tomatoes with the mixture, let cool in a cold place, but not in the refrigerator. Jelly frozen in the refrigerator room temperature may leak.

Such tomatoes, cut into slices or rings, are very beautiful. Especially if red fruits are filled with a mixture of yellow or green tomatoes and peppers and vice versa.

Roll

Take 5 eggs and 5 tbsp. spoons of mayonnaise, beat the mass. Add 5 tbsp. spoons of flour, mix and pour on a baking sheet, greased with oil. The layer should not be thick. Cut small tomatoes into thin rings and put on top. Bake the crust in the oven. Lay out on a table cling film, turn over so that the tomatoes are at the bottom. Distribute any minced meat over the dough, twist it into a tight roll and put it in the refrigerator. Cut the finished roll into rings.

Tomatoes in apple juice

When canning tomatoes apple juice spices, herbs and vinegar are excluded altogether. I squeeze juice from sour varieties of apples. For 1 liter of juice I put 1 tbsp. a spoonful of salt with a slide. I pour the tomatoes the first two times with clean boiling water, and the third time with boiling juice and salt. I roll up the cans and put them under my fur coat.

Tomato season is in full swing. Many already curse these red-brown fruits and do not know where to put them. Perhaps, simply because they don’t know how to cook them correctly? :) If you are one of them or, on the contrary, adore the fruits of tomatoes, then this selection will be useful for you.

We have chosen 7 different recipes, but definitely delicious meals, the main ingredient of which is tomato.

Crostini with fried tomatoes

2016-05-12 11:50:26

Crostini is a popular Italian appetizer - small pieces of toasted bread that can be cooked with different fillings and serve with both warm and cold drinks.

Ingredients

1. baguette 4 slices
2. garlic 1 clove
3. grilled or grilled tomatoes
4. olive oil
5. salt
6. fresh leaves basilica 1 handful

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Cooking method

1. Heat the grill or grill pan. Toast the bread (about 1 minute on each side). Place on plates and rub with garlic.
2. Top each slice of bread with one tablespoon of fried tomatoes along with juice and drizzle with olive oil. Sprinkle with salt and basil.

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Salmorejo (tomato-garlic) cold cream soup)

2016-05-12 11:58:03

Salmorejo is a cold tomato and bread puree soup, originally from Andalusian Córdoba. In appearance, it has a pinkish-orange color, similar to gazpacho, but is much thicker due to the addition of bread. Salmorejo's consistency allows it to be used as a dipping sauce.

Ingredients

1. slices white bread(half cm thick) 10 pieces.
2. tomatoes (chopped) 500 gr
3. garlic (chopped) 1 clove
4. vinegar 2 tsp
5. salt
6. pepper
7. egg (hard boiled and coarsely chopped) 1 PC.
8. raw smoked meat (thinly sliced) 50 gr

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If you don't have the "Buy a loaf!" app yet, you will see a list of ingredients immediately after installing it

Cooking method

1. Preheat oven to 180°C. On a baking sheet, toast 4 slices of bread for 8 minutes, or toast them slightly. Cut off the crusts, cut the toast into large cubes.
2. In a blender, blend tomatoes, garlic, vinegar and 1/4 cup olive oil until homogeneous mass. Add the diced bread and puree until thick and creamy. Season with salt, pepper.
3. Pour the salmorejo into a deep bowl and refrigerate for 30 minutes to chill the cream soup.
4. Heat up the pan. Toast the remaining 6 slices of bread with butter over high heat. Place the toast on a plate and pour the salmorejo on top. Garnish with egg and slices of raw smoked meat.

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Spaghetti with yellow and green tomatoes

2016-05-12 12:05:09

There are tomatoes different varieties and color, including green and yellow. Using fruits of different colors, you can bring variety and beauty to the most ordinary dishes. By the way, green tomatoes do not cause metabolic disorders in people who, due to allergies, cannot eat red fruits.

Ingredients

1. olive oil 2 tbsp. l.
2. garlic (chopped) 4 cloves
3. large red onions (chopped) 2 pcs.
4. yellow tomatoes (diced) 500 gr
5. ripe green tomatoes (diced) 500 gr
6. chopped basil leaves 1/4 cup
7. salt
8. spaghetti 250 gr
9. unsalted butter room temperature or olive oil 2 tbsp. l.

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Cooking method

1. Heat oil in a frying pan. Add garlic and saute until fragrant, about 2 minutes. Add the onion and cook over moderate heat until the onion is soft (about 4 minutes).
2. In a bowl, mix tomatoes with garlic, onion and basil. Season with salt.
3. Add the spaghetti to a pot of boiling salted water and cook until al dente, drain and transfer to a large bowl. Mix well with butter (butter or olive oil).
4. Seasoned tomatoes can be layered over spaghetti or served separately as a side dish.

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Spicy tomato ketchup

2016-05-12 12:18:08

Do you love ketchup and tomato paste? Instead of stuffing yourself with incomprehensible store-bought sauces, try making ketchup at home. Believe me, its taste and quality will surprise and delight you!

Ingredients

1. tomatoes (peeled and cut in half 1 kg
2. olive oil 3 tbsp. l.
3. thinly sliced ​​onion 1/2 cup
4. garlic (chopped) 2 cloves
5. red pepper 1/2 tsp.
6. salt
7. chopped basil leaves 1 st. l.
8. chopped mint leaves 1/2 st. l.

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If you don't have the "Buy a loaf!" app yet, you will see a list of ingredients immediately after installing it

Cooking method

1. Scrape out the seed chambers from each tomato and place them in a sieve set over a saucepan or large bowl. Try to get as much juice out of them as possible by pressing down a little with a spoon or spatula. Coarsely chop the tomatoes and add them to the resulting tomato juice.
2. Heat the oil in a large skillet, add the onion and sauté over moderate heat, stirring, until soft and golden (about 5 minutes). Add garlic and heat for 1 minute.
3. Then put the tomatoes with juice and ground red pepper to the onion and garlic. Season with salt and simmer, stirring, until thickened, about 20 minutes. Sprinkle basil and mint on top before serving.

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Salmon with stewed tomatoes and hot peppers

2016-05-12 12:24:49

Tomatoes are a source of one of the most powerful antioxidants - lycopene, which reduces the risk of cancer and cardiovascular diseases. Combining lycopene-rich tomatoes with unsaturated fats (in this case, olive oil and salmon) helps absorb 4 times more lycopene than when we eat the same tomatoes alone.

Ingredients

1. olive oil 6 tbsp. l.
2. jalapeno (medium chili peppers) de-seeded and sliced 10 pieces.
3. ripe tomatoes (coreless and coarsely chopped) 2 kg
4. salt
5. salmon fillet with skin 2 kg
6. freshly ground pepper

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Cooking method

1. Heat 6 tablespoons olive oil in a large, deep skillet. Add hot peppers and sauté over moderate heat, without stirring, until soft (about 6 minutes). Using a slotted spoon, transfer the peppers to a plate.
2. Place the chopped tomatoes in a saucepan and heat over high heat until they release their juices (about 4 minutes). Use a slotted spoon to transfer the tomato pieces to a large bowl. Boil the tomato juice over high heat until it thickens. This will take about 8 minutes. Then return the tomato slices to the saucepan and season with salt.
3. Put the salmon fillet coated with olive oil (skin side down) on a preheated grill pan and cover with a lid. Cook until the fish turns pink in the middle. To check readiness, it is allowed to pierce the fillet with the tip of a knife. Cooking time 6-8 minutes, depending on the temperature of the grill pan. Season with salt and pepper.
4. Put a spoonful of tomatoes with juice on an elongated dish. Carefully place the salmon fillets on top of the tomatoes. If necessary, carefully remove the skin from the fish. Sprinkle the dish with hot pepper on top.

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Warm salad with tomatoes and anchovies

2016-05-12 12:32:59

Warm anchovies in garlic sauce and a fantastic rainbow of juicy tomato varieties, garnished with pickled red onions and soft-boiled egg halves.

Ingredients

1. olive oil 1/4 cup
2. anchovies (chopped) 4 things.
3. garlic (chopped) 1 clove
4. grated lemon zest 1 tsp
5. medium onion (finely chopped) 1 PC.
6. red wine vinegar 2 tbsp. l.
7. eggs 2 pcs.
8. tomatoes of different varieties (cut into large slices) 700 gr
9. sea ​​salt
10. freshly ground pepper
11. parsley for decoration

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Cooking method

1. In a small skillet, combine olive oil, anchovies, garlic and lemon peel.
2. In a small bowl, toss the red onion with the vinegar and let sit for 10 minutes.
3. Bring a small pot of water to a boil. When the water is boiling, reduce the heat to low and carefully place the eggs in the water. Boil them for 6 minutes. Remove the eggs with a slotted spoon and plunge them into cold water. Let them cool down for a couple of minutes. Clean the eggs.
4. Divide the tomatoes among 4 plates. Season them with salt and pepper. Spread red onion on top and sprinkle everything with vinegar.
5. Fry the anchovies over moderate to low heat. Put them on top of the tomatoes. Cut the eggs in half and place one half on each plate. Sprinkle parsley on top and serve immediately.

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 making pizza, different kind 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 cooking 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 tomatoes "cream", as they retain the largest number 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 pickle using additives and different ones: 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: add 6-7 tablespoons of salt and 3 tablespoons of sugar to hot water (2 liters) and boil.
Pour the 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 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 dressing, cut 2 large cloves of garlic, chilli pepper 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 amount 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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