What is made from tomatoes a hundred to one. Delicious recipes for preservation and dishes from tomatoes. Sweet tomatoes with vinegar

25.11.2021

Even relatives don’t take another basket of tomatoes (they would only take them in the form of a rolled up jar), tomatoes are delicious (and they won’t be in winter!), But I don’t feel like eating with cucumbers and sour cream ... We know what to do! We share very simple recipes for delicious dishes with tomatoes, including for the winter.

Super-simple and mega delicious tomato salad with incredible dressing in 5 minutes!

For him, undoubtedly, tomatoes are needed: large, small, cherry, yellow, robin or bull's heart. Use different varieties of tomatoes and cut them in different ways: slices, quarters, halves and circles. Place in a tall bowl, season with salt on top, then shake to let the tomatoes bounce slightly (like frying pancakes). Add a couple of tablespoons of olive oil and lemon juice, shake again. Lay out on a large serving plate. Drip balsamic (if available). Sprinkle with fresh basil leaves or oregano (you can use dried ones). We advise the most daring to finely chop and add chili. Ready!

Homemade ketchup with plums

For this ketchup, sweet ripe plums are suitable (no cherry plum, it is sour!). The sauce is thick, easy to prepare, and can be stored for a whole year. Homemade ketchup can be used in the same way as regular ketchup, in addition, it is good in stews, with pasta, in soups (for example, with rice), and also as a component of other sauces.

You will need (yield - 800 g):

2 kg of tomatoes;
800 g plums;
2 medium onions;
100 g of sugar;
1 st. l. salt;
1 tsp oregano;
30 ml 9 percent vinegar;
3 cloves of garlic;
1/2 tsp ground black pepper.

Rinse plums and tomatoes. Pass the tomatoes through a juicer, this will get rid of the skin and seeds. Another way is to strain the boiled juice through a sieve.

Grind pitted plums, as well as peeled and quartered onions in a blender. Add the plum-onion mass to the tomato juice in a saucepan and cook uncovered over medium heat for one hour, stirring occasionally. The mass will decrease by a third. Add passed through a press or finely chopped garlic, salt, sugar, vinegar, pepper, oregano, cook for another 15 minutes.

Pour the finished ketchup into sterilized jars and tighten with sterile lids. Turn over for a day, then put in a dark, cool place. Store open ketchup only in the refrigerator!

homemade tomato juice

Tomato juice according to this recipe is prepared as easy as shelling pears! You need tomatoes, sugar and salt. All to taste.

My tomatoes and pass through a juicer. Or remove the skin and pierce with a blender. The peel is easily removed if the tomatoes are dipped in boiling water for 20 seconds, after making a cross-shaped incision on the stem. Pour the juice into the pan, bring to a boil, remove the foam. Cook for a few minutes and remove from heat. Add salt, then sugar to taste (try!). Mix and pour into sterile jars, twist with clean lids. Turn over and wrap with a blanket. After 12 hours, put in a dark cool place. We drink in winter and praise ourselves and such a summer rich in harvest!

Gazpacho on a hot day is just a salvation! And soup, and vitamins, and cook in 10 minutes. For this Spanish soup, the vegetables must be chilled. Or after cooking, cool the soup itself. You do not need to cook anything, crackers can be bought at the store. So, grind some of the vegetables in a blender, finely chop some and add to the liquid mass. Go!

Ingredients for classic gazpacho:

8 tomatoes;
2 bell peppers;
2 cloves of garlic;
2 cucumbers;
bulb;
ready-made crackers or a couple of slices of white stale bread;
a couple of tablespoons of olive oil;
salt to taste;
2 tbsp. tablespoons of lemon juice (can be replaced with a spoonful of table vinegar 6 percent).

Wash vegetables. Leave the cucumbers for serving. They will need to be cut into small cubes. Cut half of the bread (if not in crackers) into cubes and fry in a hot, dry frying pan, after cutting off the crusts. All other vegetables (peel the onion and garlic), put the rest of the bread, salt and lemon juice into a blender bowl and beat. Taste, add, if necessary, salt, lemon juice, black pepper. Pour the soup into bowls, add croutons, drip olive oil. Garnish with a sprig of basil.

Fried pies with tomatoes and cheese

Popular bomb pies with tomatoes, feta and garlic. We deep-fry. Cheburek dough, juicy sweet tomato, spicy garlic and salty tender cheese. Just class! Let's cook!

Ingredients:

250 ml of boiling water;
400 g flour:
4 tbsp. l. vegetable oil + for deep fat;
2/3 tsp salt;
1 tsp Sahara;
3 medium tomatoes;
2 cloves of garlic.

Rinse the tomatoes and cut into circles. If you are not lazy, first remove the skin (dip for 20 seconds in boiling water, the skin will easily come off). Mix feta with garlic passed through a press. Add chopped dill if you like.

Cooking dough. Pour boiling water into a large bowl, add salt, sugar and 4 tbsp. l. oil, preferably olive oil. Add flour and knead a stiff dough. It should turn out elastic and not stick to your hands, if necessary, add flour.

Divide the dough into two equal parts. Both roll out to a thickness of 2 ml. Lay the tomato mugs on one rolled out layer at a distance of 2.5 cm from each other. Place a teaspoon of cheese filling on each circle. Cover with the second layer of dough. With a glass, the diameter of which is at least a centimeter larger than the tomato circle, cut out the pies and fasten the edges. Divide the remaining dough into equal parts (even number), make balls and roll each one with a rolling pin, then put the stuffed tomatoes, cover with dough, fasten the edges with a fork.

Fry the pies in a deep fryer, frying pan or saucepan in a large amount of oil until golden brown (temperature - 180 degrees). Lay the patties with a slotted spoon on a plate lined with paper towels to remove excess oil.

Exotic! The jam turns out to be moderately thick, very sweet, with a bright taste of tomatoes and light yellow seeds. Feels like black pepper. And yet, no matter how you tune in, you don’t expect such sweetness from canned tomatoes. Therefore, we propose to cook tomato jam from one kilogram of vegetables, for testing. As an option - eat jam for breakfast, spread on toast or bread.

Tomato Jam Ingredients:

1 kg of ripe tomatoes;
450 g sugar;
2-3 pinches of ground pepper;
a good pinch of salt;
1 tsp lemon juice (freshly squeezed)

Cut the tomatoes with a cross in place of the stalk, then dip in boiling water for 20 seconds. Select, cool slightly and remove the skin. Cut into cubes of one and a half centimeters and put in a saucepan. Add sugar, salt, pepper, bring to a boil, and then cook over medium heat, stirring occasionally and removing the foam. Boil until the liquid is reduced by half. Add lemon juice and jam is ready! Sterilize (boil or heat in the oven) jars and lids, pour the jam. Turn over until cool. Store in a cool place (refrigerator or cellar) for six months.

Sweet tomatoes with vinegar

Tomatoes come out class! They are full of sourness, slightly sweet, go with a bang even for those who do not really like vinegar marinades. We praise the recipe for its versatility: if you want, put whole tomatoes, if you want, cut into slices (which is good with huge fruits). You can add onion and garlic if you like, but it tastes amazing without them!

Marinade per liter of water:

50 ml vinegar 9 percent;
3 art. l. Sahara;
1 st. l. salt.

We cook the marinade from water, salt, sugar and vinegar. Boil and ready! We put the washed tomatoes without tails into clean sterilized jars, pour boiling marinade over them and roll them up with sterilized lids. Alternatively, you can add a clove of garlic, a couple of peppercorns and half a medium onion, cut into rings, into the jar. Would you like to additionally sterilize - if you please! Turn over to cool and store in a dark place.

Salted tomatoes

Only two days and you have excellent salted tomatoes on your table! We offer a proven recipe. Important: before salting, the tomatoes must be pricked with a toothpick so that the salt is evenly distributed. Prepare big jars and spices!

Ingredients:

1 kg of tomatoes;
1 st. l. salt;
1 st. l. Sahara;
5 peas of allspice;
3 cloves of garlic;
Bay leaf;
a bunch of greens (branches with umbrellas of dill, tarragon, fennel or carrot tops);
1 liter of boiling water.

Rinse vegetables and herbs, pierce the tomatoes in the place of the stalk once. Peel the garlic and cut into large slices. In a sterilized jar (three-liter), put half the greens, part of the garlic and fold the tomatoes. Put the remaining herbs and garlic on top, and add salt, sugar, pepper. Close the jar with a capron lid and store at room temperature. After 2-3 days, salted tomatoes are ready! Store in the refrigerator or cellar.

Tomatoes in own juice (with basil)

Tomatoes and basil - a classic! According to this recipe, you can put both cherry tomatoes in their own juice, and larger tomatoes. It's simple: we cook juice from tomatoes (we clean, puree and boil), pour whole tomatoes in jars with boiled juice, roll them up. Vinegar will not be used.

Ingredients:

1 kg of tomatoes for juice;
800 g cherry tomatoes or other whole tomatoes;
a bunch of basil;
1 st. l. salt;
2 tbsp. l. Sahara.

Rinse the tomatoes and basil. Pass a kilogram of tomatoes through a juicer or blanch (hold for 20 seconds in boiling water), peel and scroll with a blender. Pour the tomato juice with pulp into the pan, add salt and sugar. Boil after boiling for 10 minutes over medium heat, stirring and removing the foam. Then add chopped basil and cook for another 5 minutes.

Put whole tomatoes in sterilized jars, fill with juice and tighten with sterile lids. Cool under a blanket and take it to a closet, dark room or closet.

It’s rare that a housewife doesn’t prepare tomatoes for the winter, but in this responsible business it’s not enough to have high-quality seasonal tomatoes, you also need to stock up on good tomato canning recipes so that the proportions of the marinade are correct and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to make preparations for the winter from tomatoes according to proven golden recipes.

I suggest you, dear friends, in this article about preparations for the winter from tomatoes, share your proven recipes for preparations. After all, every hostess makes preparations for the winter from tomatoes, and there are successful recipes in every culinary notebook.

And I, in turn, bring to your attention ideas for tomato blanks, which I have been collecting for more than one year, and most of them I have already tried.

Most of the recipes are from my mother's and grandmother's notebook, there are also recipes from my co-workers and friends.

Pickled tomatoes for the winter "lick your fingers"

Looking for a delicious recipe for pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter “you will lick your fingers” without sterilization, with triple filling. Recipe with photo.

Salted tomatoes for the winter in jars according to my grandmother's recipe

Friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years. I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but my grandmother's salted tomatoes under a nylon cover for the winter remain the standard of quality for me. Grandma's recipe for delicious pickled tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water. See step-by-step recipe with photos.

Korean-style tomatoes for the winter

My recipe for delicious Korean-style tomatoes for the winter, I hope you appreciate it. All my family members really liked Korean-style tomatoes for the winter in jars: a little spicy, spicy, with a spicy taste of spices and crispy carrots. See how to cook.

Satsebeli sauce for the winter

With all my heart I recommend you to prepare satsebeli sauce for the winter. The sauce came out exactly the way I wanted - moderately spicy, but bright enough, with character. I will not say that this is exactly the recipe for the classic satsebeli sauce for the winter, but still its taste, as for me, is very close to the traditional one. Recipe with photo.

Homemade tomato juice for the winter with bell pepper

Do you need delicious preparations for the winter from tomatoes? In the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make such homemade tomato juice brighter in taste, I often add bell pepper and a little hot pepper to the tomatoes. This option is much more interesting than the classic one and goes well with meat dishes (kebabs, steaks), pizza, etc. See the recipe.

Pickled tomatoes "Classic" (without sterilization)

The recipe for pickled "Classic" tomatoes without sterilization, you can see.

Pickled tomatoes with celery for the winter

I want to suggest that you close the tomatoes with celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only one celery. It has a very bright and rich taste, so you can be sure that your preparation will come out excellent and very interesting. See how to cook.

Tomato slices for the winter with onions

How to cook sliced tomatoes for the winter with onions, I wrote.

Sweet pickled tomatoes for the winter (triple filling)

I want to suggest you cook sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. And the company of tomatoes is, in addition to numerous spices, Bulgarian pepper: there is not much of it, but it contributes to the overall taste of the workpiece. The recipe itself is completely simple and relatively quick, and the result, believe me, is simply excellent! See recipe with photo.

Salted tomatoes for the winter

A proven recipe for salted tomatoes for the winter can be viewed.

Canned Tomatoes with Citric Acid

The recipe for preserving tomatoes with citric acid, you can see.

Homemade ketchup for the winter "Tomato"

How to cook homemade ketchup for the winter "Tomato", I wrote.

Tomatoes in tomato juice for the winter

You can see how to cook tomatoes in tomato juice for the winter.

Tomato slices for the winter with parsley

How to cook sliced tomatoes for the winter with parsley, I wrote.

Canned cherry tomatoes with grapes (no vinegar)

The recipe for canned cherry tomatoes with grapes, you can view.

Adjika with horseradish for the winter "Special"

How to cook a special adjika with horseradish for the winter, I wrote.

Delicious tomato adjika

The recipe for adjika from tomato, you can see

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

How to cook canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid, you can see.

Homemade ketchup for the winter

How to cook delicious, fragrant, and thick homemade ketchup for the winter, I wrote.

Tomatoes in their own juice for the winter: the easiest recipe!

You can see how to cook tomatoes in your own juice for the winter.

Spicy tomatoes in their own juiceWith horseradish

It is unlikely that I will surprise you with just tomatoes in their own juice - this recipe is well-known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I am sure you will be interested. This is how I closed the tomatoes last year for testing and was very pleased with the result. See recipe with photo.

Marinated tomato wedges in portuguese

These tomatoes, marinated in Portuguese-style slices, turn out just wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another plus of this recipe is that it is a pleasure to cook it: everything is very simple and fast. Recipe with photo see.

Delicious salad with beans for the winter from tomatoes

How to cook a salad with beans for the winter from tomatoes, you can see.

Adjika sweet and sour with apples

How to cook sweet and sour adjika with apples, I wrote.

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 their 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 in Italian cuisine, indispensable for making 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 flavor, especially when spices are added. When prepared properly, dried tomatoes can last 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.
This is the best drying method, as the tomatoes retain their natural rich flavor 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. , after all, at any moment there are vegetables at hand that have retained the entire set of nutrients and a holistic 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 retain their fresh taste and are indistinguishable from summer ones in a salad. 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. Pour the 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.

- a traditional snack of 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 peeled and chopped garlic, about half a 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 for an hour over medium heat until it thickens.
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 a very popular and healthy option for harvesting tomatoes. 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 an enamel bowl, let it boil, then rub it through a sieve to get the juice of a uniform 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 a very unusual and tasty 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 for the sugar to melt and the tomatoes to 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 large pieces. 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;
peeled walnuts - 1 cup;
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;
greenery;
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 making various types of 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 up. 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. You need to salt, pepper, based on the volume of the 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 canned tomatoes with all vegetables, peel off their skins, add 200 grams of boiled water. Add spices to taste, cook for 10 minutes until the pumpkin is soft. Mash the pumpkin soup into a puree and add the 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;
greenery;
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 the chicken breasts lengthwise, add pepper, salt, basil and thinly sliced tomatoes 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 homemade dishes.

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 the herb de Provence. 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, together with tomatoes, mayonnaise, salt and lemon juice, grind it until smooth. 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

Delight your guests with original tomato appetizers.

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;
greenery;
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 grate the hard cheese on the removed tomato pulp. 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 greens.

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. If desired, decorate the finished salad with greens or slices 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. On top of the garlic, place the meat, smeared with 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. At the end, decorate the finished dish with 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 dank autumn, cold winter and treacherous 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 are one of the best products that can ever 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, after all, even the most delicious tomatoes “without everything” will quickly get bored, and the tomato recipes that I have collected in this article - almost all simple and easy, as befits 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 an ingenious combination of small cherry tomatoes, basil, olive oil and other simple but very tasty ingredients will make it a decoration 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 shows itself exclusively from the best side in fish soups, but if you couldn’t 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.