Recipes For Harvesting Tomatoes For The Winter

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Signor Tomato: how to close tomatoes for the winter, so that you are not ashamed to serve them to the table

He who is thrifty is happy. Try closing tomatoes with one of these recipes and you can bring a slice of summer into winter. And if you have harvested a large harvest, canning vegetables in different ways.

In korean

Even those who don't like Korean food will love this spicy appetizer. It preserves the flavor and benefits of homemade vegetables. You will need the following products:

• 2 kg of fleshy tomatoes;
• garlic to taste;
• 1 each carrot and 1 sweet pepper;
• 70 ml of refined vegetable oil;
• 1.5 tbsp. l. Sahara;
• 1 tbsp. l. table salt;
• 70 ml vinegar;
• dill, parsley, green onions.

First of all, you need to chop the pepper and garlic. Grate the carrots, preferably on a Korean style vegetable grater. Chop the greens with a knife. Mix all these products by adding the ingredients for the marinade.

Now fill the jars with chopped tomatoes and vegetable mixture, laying them out in layers. It is necessary to sterilize the blanks depending on the volume of the containers. Half liter - within 10 minutes, if there are more cans, increase the processing time. Roll up and wrap the blanks.

Caviar with zucchini

Vegetable caviar can be a good addition to breakfast and to the main course for lunch. You will need the following products:

• 1.5 kg of zucchini;
• 1.3 kg of tomatoes;
• 3 large onions and 3 carrots;
• 2 tbsp. l. granulated sugar;
• 2 tsp salt;
• 1 tsp vinegar.

Wash the zucchini, cut into large pieces, transfer to a baking sheet and sprinkle with vegetable oil. Bake at 200 ° C until soft, about 30 minutes. In the meantime, you can grind other vegetables.

Tomatoes must be peeled, for which they can be blanched for 30 seconds and then immersed in cold water. Chop the pulp.

Now fry the onion in hot oil until transparent, add the carrots and fry until soft. The next step is to introduce the tomatoes and simmer for another half hour with the lid closed. Then add salt, pepper and sprinkle with sugar.

Now beat all vegetables together with zucchini with a blender. Bring the resulting puree to a boil, and then cook for 15-20 minutes, stirring regularly. At the end, add vinegar, and then put the caviar in the jars, roll them up.

Adjika with garlic

As a rule, adjika is made from pepper and garlic, but to make it less spicy, you can add tomatoes. You will need the following products:

• 3 kg of tomatoes;
• 2 heads of garlic;
• 6 chili peppers
• 1 kg of bell pepper;
• 2 tbsp. l. salt;
• 150 g of sugar and unrefined butter;
• 0.5 tbsp. vinegar;
• spices to taste.

Pass the washed vegetables through a meat grinder twice or grind with a blender. Bring this mass to a boil, and then cook for at least an hour. Meanwhile, chop the garlic, add the remaining ingredients to the adjika and cook for another 7 minutes. Arrange in containers and roll up.

Ketchup with plums

This sauce is suitable for both meat and fish dishes. You will need the following products:

• 650 g of tomatoes;
• 250 g plums;
• 1 onion;
• 1 tsp Sahara;
• salt, pepper, oregano to taste;
• 0.5 tsp vinegar;
• 1 clove of garlic

Peel the tomatoes, cut into large pieces, and then simmer for half an hour at a low boil. Then add the chopped onions and leave on the fire for a few more minutes.

Meanwhile, wash the plums, remove the pit and beat with a blender. Pour the resulting puree to the tomatoes, add spices and simmer until thickened, without covering.

Grind through a sieve, add salt and sugar, and then cook over low heat until the desired consistency. Mix the ketchup with vinegar before placing it in the jars.

Eggplant salad

The dish will be especially liked by vegetarians as an addition to side dishes. You will need the following products:

• 9 medium eggplants;
• 3.5 kg of tomatoes;
• 300 g of garlic;
• 1.5 tbsp. l. salt;
• 1 tbsp. Sahara;
• 12 Art. l. vinegar.

Grind the tomatoes with a blender or meat grinder. Peel the eggplants, cut into slices and cover with salt. After 25 minutes, rinse and dry, combine with tomatoes, salt and sugar.

Bring to a boil and cook for 12-17 minutes until tender. Pour in vinegar, add chopped greens if desired, simmer for a few more minutes. Arrange in banks and roll up.