Snack of tomatoes for the winter: 11 best step-by-step recipes for instant cooking

Autumn is the season for preparing canned tomatoes for the winter. They can be s alted whole, or you can make a delicious winter snack from tomatoes.

Features of preparing tomato snacks for the winter

In order for the preservation to have a beautiful shade, you need to use tomatoes of different varieties and shades of the skin. The same goes for bell pepper, if it is on the list of ingredients.

Requirements for the main ingredients

For cooking, you need to take only fresh and good tomatoes. Many people prefer to use already spoiled fruits that are not suitable for s alting as a whole. You can use them if the tomatoes are not completely spoiled. Before cooking, the rotten pulp is simply cut off.

Preparation of containers and recipes

Glass jars are best suited for preserving preservation. They are pre-sterilized so that the preservation does not deteriorate.

Tomato and Rice Snack “Lick Your Fingers”

A simple recipe for the winter can be made with rice.

Ingredients:

• 2 kg ripe red tomatoes;
• 2 large carrots;
• half a cup of long rice;
• 1 large bell pepper;
• 2 medium onions;
• 3 tbsp. l. sugar;
• 3 tsp fine s alt.

Preparing a tomato snack for the winter with rice:

1. Peel the carrots, finely chop or grate on the track.
2. Peel and cut the onion into half rings, mix together with carrots and fry until golden brown.
3. Cut fruits and pepper into slices, chop in a blender.
4. Put the tomato mixture and fried carrots and onions into the pot.
5. Cook 25 minutes.
6. Wash the rice thoroughly, add to the vegetable mixture.

Cook another 25 minutes, add s alt and sugar at the end.

Georgian

What you need:

• 2 kg tomatoes;
• bell pepper;
• 4 heads of garlic;
• 1 hot pepper;
• fresh dill;
• 4 tbsp. l. vinegar;
• 4 tbsp. l. oil;
• 4 tbsp. l. granulated sugar;
• 2 tbsp. l. fine s alt.

Cooking:

1. Cut the tomatoes into slices, chop the dill.
2. Chop all other vegetables in a blender.
3. Put fruits and vegetable mixture in layers in a jar, sprinkle with herbs on top.
4. S alt, sugar, vinegar and oil mix, pour a small amount of marinade into each layer.

Turn the jars over and put them in the refrigerator.

With zucchini and onions

Ingredients:

• 2 zucchini;
• 1.5 kg medium-sized tomatoes;
• 1 kg onion;
• 1 carrot;
• lavrushka;
• 3 tbsp. l. table vinegar;
• 300g butter;
• 30g granulated sugar;
• 50g s alt;
• spices.

Preparing delicious preserves with zucchini and onions:

1. Zucchini, tomatoes and onion cut into cubes.
2. Grate carrots on a coarse grater.
3. In a large cauldron, heat the oil, put the onion, fry for 5 minutes, then add the carrots and fry for another 5 minutes.
4. Spread zucchini, simmer for 5 minutes.
5. Put the tomatoes, s alt, add sugar and pour in vinegar, simmer for 1 hour, covering the cauldron with a lid.
6. The workpiece must be constantly stirred, add spices at the end.

Sterilize the jars and put the finished preservation in them.

Korean in banks

What you need:

• 2 kg tomatoes;
• 1 bell pepper;
• 3 garlic cloves;
• 1 hot chili;
• seasoning for Korean carrots;
• s alt to taste;
• 40g granulated sugar;
• 2 tbsp. l. 9% table vinegar;
• 3 tbsp. l. oils.

Cooking process:

1. Cut the tomatoes into slices.
2. Chop pepper and garlic in a blender, mix together with sugar, s alt, oil and vinegar.
3. Spread some of the fruit, add the seasoning and add some of the vegetable mixture, alternating layers until the jar is full.

Close the lid and refrigerate. They will be ready the next day.

From green tomatoes

Ingredients:

• 2 kg green tomatoes;
• 1 large sweet pepper;
• 3 garlic cloves;
• 2 carrots;
• 1 onion;
• 20g s alt;
• 40g sugar;
• spice to taste;
• 2 tbsp. l. vinegar;
• 100 ml oil.

Cooking:

1. Fruits, peppers, garlic and onions chop in a blender or twist through a meat grinder.
2. Put in a pot, cook for 40 minutes.
3. 10 minutes before the end of cooking, add sugar, pour in vinegar and oil, add spices, s alt.

During cooking, the preservation is constantly stirred.

With horseradish

Ingredients:

• 3 kg tomatoes;
• 1 horseradish root;
• 3 onions;
• 1 hot chili;
• 2 carrots;
• 30g s alt;
• 50g granulated sugar;
• 1 tbsp l. lemon juice.

Wash vegetables and chop in a meat grinder. Add sugar, s alt and lemon juice. To stir thoroughly. Transfer to jars and refrigerate overnight.

The blank will be ready the next morning.

With beans

Ingredients:

• 2 kg tomatoes;
• 2 cups beans;
• 1 bow;
• 2 carrots;
• 1 bell pepper;
• s alt and add granulated sugar to taste;
• 125ml oil;
• 60 ml table vinegar 9%

Beans pre-soak overnight, then boil. Grind tomatoes, onions, carrots and peppers. Put beans on them. Add sugar and s alt. Put on fire, bring to a boil and cook for 35 minutes. For 6 min. until the end of cooking, pour in vinegar and oil.

Spicy appetizer with bell peppers

What you need:

• 2 kg tomatoes;
• 3 chili peppers;
• 2 bell peppers;
• 1 onion;
• 100ml oil;
• 2 tbsp. l. vinegar;
• s alt to taste;
• 3 tbsp. l. granulated sugar;
• bay leaf.

Chop tomatoes, chili, onion and pepper. Put on fire, cook for 40 minutes, after adding s alt and sugar. Before the end of cooking, add vinegar and pour in oil, mix. Pour the finished preservation into jars and put in the refrigerator.

In the slow cooker

In the slow cooker you can cook any recipe for tomato twist. To do this, the workpiece is transferred to the slow cooker and set the "Baking" mode for 50 minutes. The mass is periodically stirred.

With basil

Basil works best in recipes that don't have too many ingredients. For example, only tomatoes, bell peppers and onions. Spices in this case is also better not to use, so as not to interrupt the taste and aroma of basil.

No sterilization

Quick cooking in this case will not work, because it will have to be stewed for at least 40 minutes. Apple or table vinegar is immediately added to the finished hot appetizer, then the jars are rolled up.

How and how much can be stored?

Store the workpiece in the refrigerator or in the cellar. The shelf life is approximately 1 year (if the jars have been sterilized). It is not recommended to keep the dish in the refrigerator for more than 1 month.

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