Ajika from tomatoes: 11 best recipes for cooking for the winter at home

To cook delicious tomato adjika, you need to find the right recipe. By following all the recommendations and observing the exact dosage, you will be able to prepare a delicious dish. Snack involves a combination of a variety of products. You should first prepare containers for preservation and choose the right vegetables. In order for s alting to retain all the benefits and taste, you need to follow some storage rules.

Specifics of cooking adjika from tomatoes for the winter

Tomatoes are the main ingredient of adjika. But to dilute the taste and give unusual, piquant notes, other components are added. The sauce may be raw. It is prepared without heat treatment, and the shelf life is short. Boiled adjika is stored the longest.

Selection and preparation of tomatoes

In order to make a delicious seasoning, you need to choose only ripe, fresh tomatoes. They must be peeled off.

To make the skin come off easily, the vegetables are immersed in boiling water for a couple of minutes.

How to prepare containers before preservation

The shelf life of snacks largely depends on how the containers are properly prepared:

• It is better to prepare smaller jars. They are carefully examined. There should be no cracks or chips on the surface.
• The containers are washed in warm water with soda.
• After washing, the containers are sterilized. The jars are placed over the steam of boiling water for a few minutes.

The best cooking methods

Delicious adjika is obtained if you follow all the recommendations described in the selected recipe.

Classic recipe for adjika from tomatoes and garlic with cooking - you will lick your fingers

To prepare a standard long-term storage poached tomato sauce, you need a list of these ingredients:

• tomatoes - 4.3 kg;
• garlic - 220 g;
• Bulgarian pepper - 2.1 kg;
• hot pepper - 4 pods;
• sugar - 210 g;
• vegetable oil - 210 ml;
• s alt - 65 g;
• vinegar - 210 ml.

The cooking process is simple:

• Tomatoes are crushed, moved to a large dish, put on fire and boiled for 20 minutes after boiling.
• Crushed peppers and garlic are added to the tomato mass.
• Following are vegetable oil, s alt and sugar.
• As soon as the vegetable mass boils again, pour in the vinegar and cook for another 3 minutes.

The finished sauce is ready to be dispensed into prepared containers.

Raw adjika "Spark" without sterilization

At home, it's easy and quick to prepare a wonderful appetizer according to the "Spark" recipe. The stages of cooking and spinning are excluded. To work, you will need the following ingredients:

• tomatoes and bell peppers - 900 g each;
• garlic - 120 g;
• chili pepper - 280 g;
• s alt - 35g

Prepared vegetables are crushed and s alted. The finished mass is left for 11 days at room temperature. Periodically, the mass should be stirred. As soon as the fermentation processes are over, the sauce is laid out in glass containers.

Without garlic vinegar

The method of preparing the sauce involves the passage of heat treatment. Cooking time can be from 12 to 35 minutes. Making the sauce is easy, just prepare the following ingredients:

• tomatoes - 2.9 kg;
• sweet pepper - 4 pieces;
• garlic - 110 g;
• hot pepper - 2 pods;
• s alt - 35 g;
• sugar - 160 g;
• two leaves of lavrushka;
• a pinch of ground pepper.

Cooking includes several steps:

• All vegetables should be chopped.
• Pour the contents into a large saucepan, add all other ingredients.
• Put on fire, boil for 12 minutes after boiling.
• Ready hot adjika is distributed in sterile containers and tightly rolled up with lids.

With bell peppers and carrots

Interesting and tasty is obtained by adding carrots. All products must be added in accordance with the indicated guidelines:

• tomatoes - 2.4 kg;
• bell pepper - 1.4 kg;
• carrots and apples - 900 g each;
• garlic - 210g;
• hot pepper - 2 pods;
• sugar - 210 g;
• s alt - 55 g;
• bag of coriander;
• vinegar - 55 ml;
• vegetable oil - 230 ml.

Cooking:

• chopped vegetables are cooked after boiling for 55 minutes;
• 11 minutes before the end of cooking add s alt and sugar;
• at the last stage of cooking, add vinegar and turn off the fire.

With garlic and horseradish

It makes a great appetizer for any hot meal. The sauce must be made without heat treatment, so the shelf life is short.

The following ingredients are prepared:

• tomatoes - 2.9 kg;
• bell pepper - 5 pieces;
• garlic - 180g;
• horseradish - 28 g;
• one piece of hot pepper;
• s alt - 55 g.

As soon as all the ingredients are prepared, start preparing snacks:

• Pass vegetables through a meat grinder.
• The mixture is poured into a large dish, s alt is added.
• After 17 minutes, the sauce is distributed in glass containers and put in a cold place.

With garlic and hot chilli

For lovers of spicy snacks, we offer a recipe with the addition of hot chili peppers. Cooking is quick, just cook all the ingredients:

• tomatoes - 2.1 kg;
• sweet pepper - 550 g;
• hot pepper - 4 things;
• garlic and horseradish - 250 g each;
• sugar - 240 g;
• s alt - 90 g;
• vinegar - 110 ml.

Preparing the sauce is easy. Chop the vegetables, add spices and leave for 7 hours. Then it remains to pour the mass into sterile jars and put it in a cool place.

With apples and garlic

Apples will add unusual and pleasant notes to the dish. To cook a snack, prepare the following products:

• tomatoes - 2.4 kg;
• carrots, apples and bell peppers - 900 g each;
• hot pepper - 2 things;
• garlic - 180g;
• sugar - 190 g;
• s alt - 45 g;
• vegetable oil - 260 ml;
• vinegar - 43 ml.

The way to prepare a dish for the winter is as follows:

• grind carrots, apples, garlic and bell peppers;
• put the vegetable mixture on fire and cook after boiling for 50 minutes;
• then seasoned with sugar and s alt;
• pour in vegetable oil;
• grind garlic and hot peppers, add to other vegetables, cook for another 16 minutes;
• pouring vinegar, turn off the fire and start pouring the sauce into containers.

Jars should be closed with lids, turned over and wrapped in warmth.

With eggplant

An interesting taste is obtained in combination with eggplant. Such adjika needs to be cooked. Prepare the following products:

• tomatoes - 1.4 kg;
• eggplant and bell pepper - 900 g each;
• garlic - 280g;
• hot pepper - 3 things;
• s alt - 35 g;
• sugar - 110 g;
• vegetable oil - 260 ml;
• vinegar - 5 ml.

Cooking is simple:

• grind peeled vegetables;
• vegetable oil is poured into the bottom of a large pot;
• add chopped vegetable mixture, put on fire and cook after boiling for another 35 minutes;
• add chopped garlic and hot peppers to the mixture;
• sprinkle s alt and sugar, cook for another 12 minutes;
• pour in vinegar, turn off the fire and start distributing the sauce over the prepared jars.

With zucchini

According to the recipe, you need to prepare the following ingredients:

• tomatoes and bell peppers - 900 g each;
• zucchini - 1.9 kg;
• hot pepper - a couple of pieces;
• s alt - 110 g;
• garlic - 190g;
• basil and coriander;
• vegetable oil - 210 ml;
• vinegar - 110 ml.

Difficulties in cooking should not arise:

• chopping vegetables;
• pour the mixture into a large dish, put on fire and bring to a boil;
• after 35 minutes, add basil, coriander, crushed hot pepper and vegetable oil;
• at the last stage of cooking add vinegar.

Spicy adjika with saffron and garlic

To make this spicy dressing you will need:

• hot pepper - 900 g;
• garlic - 260 g;
• s alt - 160 g;
• saffron - 35g;
• hops-suneli - 35 g.

The vegetables are crushed, spices are added and everything is thoroughly mixed. The finished sauce is poured into prepared containers.

Ajika in a slow cooker

First of all, choose the right recipe. Then they start cooking:

• Chop prepared vegetables. Add spices.
• The finished mixture is poured into the multicooker bowl. Turn on the extinguishing program and close the lid.
• Cooking time 1.5 hours. Periodically, the mass must be stirred.

Features and terms of storage

Heat-treated sauce is stored in a cool place. The product does not deteriorate throughout the winter. Storage at room temperature is also acceptable. Raw sauce only lasts in the refrigerator or cellar for a maximum of two weeks.

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