Garlic Tomatoes - General Cooking Principles
A rare hostess does without home-made preparations for the winter. Especially popular recipes for harvesting tomatoes. Dense meaty tomato can be preserved, salted, pickled, dried, used to make original sauces, fillings, winter salads and even freeze!
Most often, tomatoes "winter" in jars along with garlic. Fragrant spicy garlic sets off the sweet taste of tomato pulp, gives it piquancy, depth. And the pickle without garlic is not the same.
Over the several centuries that have passed since the vegetable was included in the Russian food culture, the housewives learned to preserve the tomato crop throughout the long winter and delight the home with original delicious snacks. Ripe tomatoes are the most commonly used: they are marinated with garlic and herbs, mixed, salads, adjika, hot horseradish sauce. But a great taste is obtained in winter harvesting from green vegetables. Many people really like the taste of unripe fruits. If ripe tomatoes can be harvested only whole or chopped, then green tomatoes are great for stuffing.
Vinegar, sunflower oil are used as preservatives. To keep the vegetable mixtures longer, they are boiled or sterilized in boiling water. However, some recipes allow you to cook for the winter "raw" billet of tomatoes with garlic and other vegetables, that is, to do without cooking. In addition to the obvious simplicity, this method of preserving saves the maximum amount of vitamins, making the contents of another jar not only amazingly tasty, but also very useful.
Green tomatoes for the winter with garlic
The easiest way to conserve green tomatoes with garlic is to simply pour marinade over them. The highlight of the recipe is the use of ordinary pure vodka. Marinated green tomatoes can be served with boiled potatoes, roasted or baked meat or used to prepare the original vinaigrette. The amount of ingredients is enough to fill a standard three-liter jar.
Ingredients:
• medium-sized green tomatoes;
• two stalks of a lesson with umbrellas;
• horseradish leaf, divided into three parts;
• two leaves of laurel tree;
• pod hot pepper (can be increased if desired);
• six to eight garlic cloves.
Marinade:
• boiling water;
• a tablespoon of large or medium salt;
• four tablespoons of granulated sugar;
• 120 ml of vinegar 9%;
• two tablespoons of pure vodka.
Cooking method:
Prepare cans by washing them with soda and rinsing thoroughly.
Lay bay leaf, horseradish, dill at the bottom of the can.
Incise a tomato at the base of the tail and put in half a garlic clove.
Hot pepper cut into several pieces and put in a jar, alternating with tomatoes.
Wait for the water to boil, pour the tomatoes over it, and after five minutes pour the water into a separate pan.
Add salt and sugar to the water and boil the brine.
As soon as the water boils, remove the brine from the stove, pour in vodka and vinegar, pour the green tomatoes into the neck and roll up.
Cool under a thick blanket upside down.
Green tomatoes for the winter with garlic (stuffed tomatoes)
A delicious winter snack is obtained from green tomatoes with garlic stuffed with seasonal vegetables. Such a blank will be completely ready for submission in literally four to five days. Serve tomatoes with boiled potatoes, meat or with bread as an independent dish
Ingredients:
• three kilograms of large tomatoes;
• two bell peppers;
• two medium heads of garlic;
• two medium-sized carrots;
• parsley and dill;
• a piece of hot pepper (you can not put).
To fill:
• six liters of water;
• three hundred grams of sugar;
• two hundred grams of salt;
• half a liter of vinegar 6%.
Cooking method
Prepare minced meat, chopping pepper, peeled garlic, carrots, herbs through a meat grinder
Cut the tomatoes into half, firmly put the vegetable mixture inside, reconnect the edges of the tomatoes.
Transfer the tomatoes into the pre-washed and dried jars. Twice with boiling water, leaving the tomatoes alone for ten minutes, and then pouring water.
After the second cycle, make marinade from water: dissolve salt and sugar in boiling water, then add vinegar. Bring the marinade to a boil and pour the stuffed tomatoes.
Seal the jars with metal lids, turn them upside down, wrap them in a warm blanket and cool.
You can do without cans. To do this, put stuffed green tomatoes with garlic and vegetables in some suitable saucepan. Bring the marinade to a boil, pour and set on top oppression. After three to five days, the snack is ready. It can be put into containers or jars and stored in the refrigerator.
Georgian green tomatoes for winter with garlic
The spicy taste and wonderful aroma will please Georgian green tomatoes with garlic. Their beauty is in abundance of greens, fresh notes of celery, spicy hot pepper.
Ingredients:
• kilogram of medium tomatoes;
• 50 grams of peeled garlic;
• 200 grams of green celery;
• 150 grams of dill, parsley;
• to taste a couple of leaves of bay leaves;
• chili peppers;
• three glasses of water;
• a full spoon of salt.
Cooking method:
Prepare the garlic by cutting it into four parts.
Process hot pepper: remove the tail and seeds, cut into rings. You need to work with thin gloves, as you can get a serious burn to your skin.
Cook the marinade. To do this, boil water, boil celery and herbs in it for about five minutes.
Remove the herbs, dissolve the salt in the broth.
Tightly put the tomatoes in clean sterilized jars, shifting the layers of greens, slices of pepper and garlic cloves.
Pour the tomatoes with warm brine, roll them up and put them in a cool place for storage. Serve tomatoes to the table after two weeks.
Tomatoes with horseradish and garlic for the winter
Traditional for Russian cuisine vegetable - horseradish - a very frequent ingredient when salting tomatoes with garlic.
Together with sweet and bitter peppers, it will make an excellent company for ripe red tomatoes.
These ingredients will be enough for four standard three-liter jars.
Ingredients:
• medium sized ripe tomatoes;
• ten bell peppers;
• large horseradish root;
• two heads of large garlic;
• two pods of hot pepper.
Marinade:
• five liters of water;
• 400 grams of sugar;
• 200 grams of salt;
• 400 ml of vinegar 9%.
Cooking method:
Wash and clean the pepper, horseradish, garlic. Grind vegetables in a meat grinder.
Prepare a hot marinade by boiling water and adding salt, sugar, vinegar to it.
Pour the chopped vegetables into the marinade and boil for about ten minutes.
Put the tomatoes in a sterilized jar tightly, pour boiling water over them in two passes.
After the second portion of boiling water, pouring it, pour the tomatoes with boiling marinade, immediately roll up. After two weeks, tomatoes can be served.
Tomatoes with horseradish and garlic for the winter (with vodka)
A more festive, bright version of tomatoes with garlic and horseradish for the winter - to add a composition with allspice, pepper, cloves, vodka or alcohol. The amount of these ingredients is calculated to fill one three-liter.
Ingredients:
• one and a half kilograms of tomatoes;
• three medium sized bell peppers;
• nine cloves of garlic;
• medium horseradish root;
• half hot peppers;
• dill umbrella;
• one or two studs;
• four peas allspice.
Brine:
• one and a half liters of water;
• two tablespoons of salt (with top);
• four tablespoons of sugar;
• a teaspoon of citric acid;
• a tablespoon of vodka (alcohol).
Cooking method:
Prepare the pepper. Be sure to take out all the seeds and internal partitions, put three cloves of garlic inside each pepper.
Spit the horseradish root with a knife on long fibers, put prepared cans together with hot and allspice, dill, cloves on the bottom.
Chop tomatoes at the base with a fork and tightly put in jars, alternating tomatoes and peppers with garlic inside. Pepper should be placed with a sharp tip down.
After filling the jar, put a dill umbrella under the neck and pour boiled water over the tomatoes twice.
Soak boiling water in the bank should be five minutes. After draining the water a second time, dissolve citric acid, salt and sugar in it, boil again. Pour tomatoes with a brine, add a spoonful of vodka or alcohol on top and roll up the jars.
You need to cool them under a warm blanket, turning the lids down.
Tomatoes with garlic for the winter “Lick your fingers”
The famous recipe for tomatoes with garlic is popularly called "Lick your fingers." Despite the common basis, each hostess does the harvesting in her own way. The most common option is with cherry or currant leaves, onions, and always with a spoon of sunflower oil.
Ingredients:
• three kilograms of tomatoes;
• dill, parsley, five or six cherry or currant leaves - the total weight of 200 grams;
• hundred onion;
• head of large garlic.
Fill:
• three liters of water;
• nine tablespoons of granulated sugar;
• two tablespoons of salt;
• three bay leaves;
• six pieces of allspice peas;
• vinegar 9%;
• sunflower oil (three tablespoons per three-liter jar).
Cooking method:
Prepare cans by washing them with soda and scalding with boiling water.
Lay on the bottom of herbs, garlic, pour oil.
Stack tomatoes tightly on top. Lay the chopped onion in the final layer.
Prepare the pot by dissolving sugar and salt, peppercorns and bay leaf in water.
Pour the tomatoes, pour two tablespoons of vinegar into a three-liter jar.
Roll up and cool under the covers.
Tomatoes with garlic for the winter "Lick your fingers -2"
The second recipe is different in the preparation of marinade. Tomatoes with garlic "Lick your fingers" are above all praise.
Ingredients:
• three kilograms of tomatoes;
• dill, parsley, five or six cherry or currant leaves - the total weight of 200 grams;
• medium onion;
• head of large garlic.
Pouring (on a standard three-liter jar):
• one and a half liters of water;
• one tablespoon of granulated sugar and salt;
• spoon of vinegar;
• as much sunflower oil.
Cooking method:
Put tomatoes in the same way as above.
Pour vinegar into the finished brine, not under the lid.
Pour the tomatoes with hot marinade, put on a wooden circle in a pot of boiling water and sterilize for at least fifteen minutes.
Tomatoes with pepper and garlic for the winter "Flaming heart"
Very tasty product obtained from tomatoes with garlic and bell pepper "Fiery Heart". You can call it liquid mashed potatoes or thick juice. A minimum of ingredients - a maximum of taste!
Ingredients:
• kilogram of tomatoes;
• two bell peppers;
• garlic head;
• a teaspoon of salt.
Cooking method:
Rinse tomatoes, cut into four parts.
Pepper peel, cut into pieces.
Combine tomatoes, peppers and peeled garlic in a blender, turn into a homogeneous mass.
Wipe the vegetable mixture through a sieve, completely cleansing of the remnants of the skin and seeds.
Boil the saucepan with mashed potatoes for at least fifteen minutes, before the process is completed, add salt.
Pour juice into bottles, roll up.
Tomatoes with pepper and garlic for the winter "Dear friend"
A recipe called “Dear Friend” uses a variety of plum tomatoes, a large amount of celery and sweet pepper. To prepare a three-liter jar of tomatoes according to this recipe is very easy.
Ingredients:
• kilogram of plum tomatoes;
• a pound of sweet pepper;
• two small heads of garlic;
• a large bunch of green celery.
Marinade:
• two liters of water;
• two tablespoons of medium or coarse salt;
• eight tablespoons of granulated sugar;
• half a cup of nine percent vinegar.
Cooking method:
Chop the tomatoes with a fork, cut the tail and squeeze a clove of garlic into the cut.
Peel and chop the Bulgarian pepper.
Finely chop the celery.
Put prepared ingredients in layers in prepared jars: half celery, tomatoes with garlic, pepper slices, celery residue.
Prepare the brine, pour tomatoes for the first time for fifteen minutes.
Pour the liquid into a pan, bring to a boil, pour vinegar.
Pour the tomatoes again, roll up immediately.
Tomatoes with garlic inside for the winter
Original and very simple to cook tomatoes with garlic inside. This option is best for green tomatoes.
Ingredients:
• kilogram of small strong green tomatoes;
• cloves of peeled garlic according to the number of tomatoes;
• litere of water;
• a glass of sugar;
• full tablespoon of salt;
• half a cup of vinegar 9%;
• greens to taste.
Cooking method:
Peel the garlic and cut into thin slices.
Wash the tomatoes, remove the stalk, make an incision in this place, place a clove of garlic inside the tomato.
Cut the tomato in several more places and stuff it with sliced garlic.
Prepare cans by washing them with soda and scalding with boiling water.
Arrange the tomatoes, pour boiling brine to the neck.
Having corked the cans with metal covers, cool them down with the neck under a thick blanket. To store in a cool place.
Tomato salad with garlic for the winter "Just the top ten"
It turns out to be very juicy salad "Just the top ten," which is prepared from tomatoes with garlic, fragrant bell peppers, delicious eggplant, fragrant seasonings and spices. Each ingredient needs ten pieces - this is the meaning of the name.
Ingredients:
• medium eggplants;
• ripe tomatoes;
• sweet peppers;
• cloves of garlic;
• pepper peas;
• medium bulbs;
• a glass of sunflower oil;
• 100 ml of vinegar;
• bay leaf and a couple of cloves;
• a teaspoon of cumin (zira);
• two tablespoons of sugar;
• one tablespoon of salt.
Cooking method:
Peel, chop the pepper and eggplant into cubes, slices the tomatoes or slices, onions in half rings, and carrots in thin slices. Chop the garlic.
Mix sugar and salt for the dressing.
Boil the salad will have layers. Pour oil into a large saucepan, put onion and garlic, cover with a portion of salt and sugar.
Form a second layer of pepper and seasoning, again sprinkled with sugar and salt.
Pour vegetables in a glass of water and simmer for one hour over low heat. Five minutes before the end of the process pour vinegar.
Arrange the salad in banks, pour the remaining marinade, roll up.
Tomato salad with garlic for the winter
A salad of green tomatoes with garlic, carrots and onions resembles Korean vegetable mixtures to taste.
Serve it better with meat or potatoes.
Ingredients:
• two kilograms of green or brown tomatoes;
• kilo of carrots;
• two heads of garlic;
• kilogram of onions;
• one chili pepper;
• half a cup of oil;
• 100 ml of vinegar 9%;
• 150 grams of sugar;
• 70 grams of salt;
• Dill and parsley as desired.
Cooking method:
Wash vegetables.Tomatoes cut into slices or large slices, onion rings.
Finely chop the greens.
Chop the garlic thoroughly.
Grate carrots in thin slices, as for Korean salad.
Put everything in a large pot or bowl, mix with salt and sugar, pour water, oil and cook for about half an hour.
Pour in the vinegar and boil for another three to four minutes.
Arrange for banks, cork, sue.
Tomatoes with garlic without cooking for the winter
The most popular preparation, which does not require cooking, is the fragrant vegetable mixture based on horseradish, garlic and apples "Autumn sauce." Serve it well with pasta, meat, potatoes.
Ingredients:
• six medium tomatoes;
• two apples;
• 50 grams of grated peeled horseradish;
• dessert spoon of sugar;
• salt.
Cooking method:
Grate tomato and apples on a coarse grater. Tomato skins should be thrown away, but the apples should be rubbed along with the skin. It contains a lot of healthy substances.
Peel the garlic, let it through a press or grate. If you have a press, you can use it.
Mix everything with grated horseradish, sugar, salt (salt arbitrarily, focusing on your taste).
Prepare the jars by rinsing them thoroughly and scalding them with boiling water.
Arrange the fresh sauce in jars and store in the refrigerator.
Tomatoes with garlic without cooking for the winter "Spark"
Traditional Russian cuisine is unthinkable without the original spicy tomato sauce of horseradish, garlic and tomatoes. He has many names, but most often such a workpiece is called "Khrenovina" or "Spark".
Cooking method - raw, not requiring cooking. The severity of taste varies, focusing on the preferences of family members.
Ingredients:
• five middle horseradish roots;
• three heads of large garlic;
• two kilograms of ripe fleshy tomatoes;
• salt and sugar to taste;
• one teaspoon of undiluted vinegar (70%).
Cooking method:
Horseradish pour cold water, soak for three hours, then dry and clean.
Peel the garlic, remove the damaged parts.
Grind garlic and horseradish in a meat grinder.
Pure the tomatoes in any way: pass the meat grinder through a fine lattice, chop the blender with knives, grate.
Combine both masses, salt to taste, add sugar.
Pour vinegar and mix again.
Put the sauce in prepared clean jars, transfer to a refrigerator for storage.
Garlic Tomatoes - Tips and Tricks
- Very often, tomato and garlic sauce is cooked with apples. If this recipe is chosen, it is necessary to boil the mixture over low heat for about five minutes. So it does not sour and will be stored longer.
- If there are people with diabetes in the family, you can do without sugar when harvesting tomatoes for the winter.
- The taste of the final product from this will not change. The ingredients needed are the same as indicated for the main recipe. The fact is that tomato pulp contains not only acids, but also a sufficient amount of sugars.
- It is recommended to store tomato blanks in a cool place: they almost never sour or explode. If you do not have your own cellar or several refrigerators, you can add one tablet of aspirin for each jar. Banks will not explode at room temperature.
- To cool cans closed with metal lids, turn them downside down and cool under a thick blanket. What for? Firstly, the brine better permeates the contents of the cans. Secondly, if the can is rolled up incorrectly, it will be detected very quickly. The cover will need to be replaced with a tight one.
