Tomatoes from Alla Kovalchuk and Nastya Prikhodko (“Everything will be delicious!”). Canned tomatoes with grapes for the winter Salted tomatoes for the winter from Yulia Kovalchuk

A simple and incredibly tasty preparation for the winter, natural without all kinds of preservatives and dyes. With delicious and juicy tomatoes, rich tomato juice with a pleasant taste.

To avoid fresh purchased tomatoes in winter, for ourselves and especially for children, we make homemade preparations. Today I offer you the most delicious recipe - “You will lick your fingers” in various preparation options.

Let's open the jar in winter, here is a ready-made wonderful appetizer and base for making pizza, sauce, gravy and soup. Until the autumn harvesting season ends, we are trying to prepare more of these jars.

A simple recipe for tomatoes in their own juice for the winter without sterilization

All you need for this recipe is tomatoes, salt and sugar. For 1 liter of juice, 1 tbsp is required. spoon of salt

For two 1 liter jars we will need:

• small tomatoes - 1.2 kg
• large tomatoes - 1.8 kg
• salt - 2 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 2 tbsp. l.

Preparation:

In this case, whether vinegar is needed is not a question for me. Yes, I need it because the recipe does not require sterilization, and I don’t want my jars to explode in the winter.

To prepare tomato juice, we use large, overripe, fleshy fruits with a uniform bright red color. Remove stems and rinse under running water.

Blanch the tomatoes in boiling water for 3-4 minutes, then immediately cool with cold water.

The skin of the fruit is easily separated from the pulp.

Cut the peeled tomatoes into slices and place in a saucepan.

Grind the chopped fruits with a blender until smooth.

Add salt and sugar to the tomato mass and put on fire. Bring to a boil, reduce heat and simmer for 20 minutes, stirring constantly and removing foam. At the end of cooking, add vinegar.

To put in jars, we take whole tomatoes of small size, plum-shaped or round in shape. With dense pulp and elastic skin.

In the area of ​​the stalk, we puncture the fruit with a toothpick to a depth of 1 cm. This will protect the tomatoes from cracking when heated with hot water and will not spoil the presentation. We put them in jars, tightly.

Fill the jars with hot water, in small portions, to the very top and leave for 10 minutes. Then pour the water into a saucepan, bring to a boil, boil for 3 minutes and pour in the tomatoes again for 2-3 minutes. If you have small fruits with delicate skin, there is no need to fill them a second time.

Drain the water and immediately pour boiling tomato juice right up to the lid. It is important that no air remains in the jar. Close tightly with screw caps, turn upside down, and check for leaks. Wrap it in a blanket and leave it for a day until it cools completely, during which time the tomatoes will be sterilized.

We watch them for a couple of weeks to make sure they don’t explode, and then we put them away for long-term storage in a cool, dark room.

I hope that this step-by-step recipe will help you prepare awesome, sweet tomatoes without any sterilization. In winter we use them as a side dish for meat and fish dishes.

Tomatoes in their own juice for the winter with tomato paste

This pasta recipe is very simple and quick. We don’t waste time preparing juice, grinding and cutting tomatoes.

Ingredients:

• whole fruits - 1.5 kg
• tomato paste - 200 gr.
• water - 2 l
• salt - 2 tbsp. l.
• sugar - 3 tbsp. l.
• mixture of ground peppers - 1/2 tsp.

Preparation:

1. Let's prepare the juice. Boil water in a small saucepan.
2. In a bowl, dilute the tomato paste with warm water until smooth and pour into the pan.
3. Add salt, sugar, pepper and boil for 5 minutes.
4. Let's try! It's not too late to adjust your taste.
5. Place small tomatoes in a colander.
6. Immerse in boiling water for 1-2 minutes and cool with water.
7. Separate the skin from the pulp.
8. Place the peeled tomatoes in prepared jars and fill with hot juice.
9. We sterilize the filled jars, with a capacity of 0.5 l - 8 minutes, 1 l - 15 minutes. We count the time from the moment the water boils.
10. We roll it up and store it in the cellar.

In winter we use whole canned tomatoes without skin for salads and as a side dish for meat and flour dishes.

Cherry tomatoes in their own juice with sterilization

Cherry babies have become fashionable lately. These miniature beautiful fruits have a very bright and rich tomato taste. They have high sugar content, more nutrients and vitamins than their larger counterparts. They bear fruit until frost, and are stored fresh for a long time, maintaining excellent appearance and taste, excellent for preserving for the winter.

Ingredients:

To prepare 1 liter of canned food you need 1.2-1.5 kg of cherry tomatoes.

For 1 liter of juice you will need 30 grams of salt.

Preparation:

1. For canning large varieties of tomatoes, we took 1 and 3 liter jars, and for such “babies” it is better to take smaller jars with a capacity of 1 liter, 0.7 liter or 0.5 liter.
2. Wash the cherry tomatoes and sort them by degree of ripeness. The softer and more mature ones will be used for juice, and the stronger ones will be put into a jar.
3. Let's prepare the juice. We pass soft tomatoes through a meat grinder previously scalded with boiling water.
4. Grind through a fine sieve, separate the seeds and skin. As a result, we get clean pulp.
5. Pour it into a saucepan, add salt, put it on fire. Bring the tomato mass to a boil, stir constantly and skim off any foam that forms. Boil until the foam disappears completely.
6. Place the hard cherries in a colander, place in boiling water for 1-2 minutes, cool in cold water, and easily separate the skin from the pulp.
7. Place the prepared fruits tightly in jars.
8. Fill with hot (70-80 degrees) juice and cover with boiled lids.
9. Place the filled jars in a saucepan with warm water, bring to a boil and sterilize at 100 degrees, with a capacity of 1 liter - 10, with a capacity of 0.5 - 8 minutes.
10. Roll up and turn the lid down.

It turned out delicious - you'll just lick your fingers! Store at room temperature on a shelf in the pantry. We use it for salads and as a side dish for pasta and meat. We use the juice as a drink or for preparing first courses instead of tomatoes.

Canned large tomatoes in slices in their own juice for the winter

Large tomatoes weighing more than 150 grams grew in the garden. Gorgeous, with tender fleshy flesh, but they just don’t want to go into the jar. To save for the winter, cut into large slices.

We will need:

Product calculation is given for 1 liter jar.

• tomatoes - how many will fit in a jar
• salt - 1 tbsp. l. without top
• sugar - 1 tsp. with a slide
• bay leaf - 1 pc.
• mixture of peppers - 5-8 pcs.

Tomatoes in their own juice for the winter with horseradish and garlic

This recipe produces delicious, piquant, special-tasting tomatoes in their own juice.

For a 3 liter jar we will need:

• tomatoes in a jar - how many will fit?
• tomatoes for juice - 1.5 kg
• horseradish - 1 tbsp. l.
• garlic - 1 tbsp. l.

The calculation of salt and sugar is given for 1 liter of juice:

• salt - 1 tbsp. l. no slide
• sugar - 2 tbsp. l.

It is difficult to talk about the exact ratio of tomatoes and juice when packaged in 3-liter jars. If the tomatoes are larger, then less of them will go into the jar, but more juice will be required and vice versa.

Preparation:

1. We prepare tomato juice from discarded overripe fruits. After washing, cut them into pieces, put them in a saucepan and, stirring, boil for 10 minutes. While hot, rub through a fine sieve.
2. Peeled horseradish root and garlic cloves are grated on a fine grater. I entrust this procedure to my husband; he calls it “tear out the eye.” From the grated mass we will need a tablespoon of both ingredients.
3. Heat the juice again, add the prepared horseradish and garlic, salt and sugar. Bring to a boil. If you get a lot of juice, simmer longer without covering the pan with a lid. If normal, then boil under the lid for 20 minutes. Remove the resulting foam with a slotted spoon.
4. Place whole tomatoes tightly in a prepared jar, pour hot tomato mixture under the neck, cover with a lid and sterilize.
5. Sterilization time at 100 degrees for 3-liter jars is 20 minutes.
6. Store them until winter in a cool, dark place.

Sweet tomatoes in tomato juice for the winter - “Finger lickin’ good” recipe

For a 3 liter jar you will need:

• salt - 5 tbsp. l.
• sugar - 6 tbsp. l.
• vinegar - 3 tbsp. l.

Now you know how to cook tomatoes in their own juice.

Choose from all the recipes that are most suitable for you, cook and eat with pleasure. I look forward to your feedback and wishes in the comments!

INGREDIENTS

• Tomatoes - 2 kg
• Cucumbers - 1 pc.
• Sugar - 6 tbsp.
• Salt - 4 tbsp.
• Vinegar - 120 ml
• Water (for brine) - 1 l
• Currant leaves - 3 pcs.
• Cherry leaves - 3 pcs.
• Dill umbrella - 1 pc.
• Garlic - 3 cloves
• Bell pepper - 1/4 part
• Chili pepper - 1/2 part
• Soda - 1 tsp.

COOKING METHOD

Make a solution of baking soda and water. We wash a three-liter jar in the solution, then rinse it with water.

Sterilize the jar with steam and boil the lid in water for 15 minutes. We sort out the tomatoes and wash them well. We pierce each tomato with a toothpick near the stalk.

Boil water. Place currant leaves, cherries, dill umbrella, bell pepper, chili pepper and garlic on the bottom of the jar. Place tomatoes and cucumber on top. Pour boiling water over the tomatoes. Let stand for 5 minutes.

Pour the water into a saucepan and put it on fire. Add salt and sugar to the water. When the water boils, remove the saucepan from the heat and add vinegar. Stir and pour the marinade over the tomatoes.

We tighten the jars using a special key. Turn the jar upside down, then wrap it in a blanket. Leave in this position for a day at room temperature.

Then remove the blanket and put the jar in a cool place.

Sun-dried tomatoes

INGREDIENTS

• Cream tomatoes - 15 pcs.
• Salt - 4 tsp.
• Parsley - 50 g
• Dry basil - 20 g
• Oregano - 20 g
• Ground black pepper - 3 g

COOKING METHOD

Let's boil the water. We make cross-shaped cuts on the tomatoes. Place the tomatoes in boiling water for 30 seconds, then place them in cold water.

Remove the skins from the tomatoes. Cut each tomato into four parts, remove the seeds and liquid part with a spoon.
Place the firm flesh, cut side up, on parchment paper on a baking sheet. Sprinkle with salt, pepper, finely chopped parsley, basil and oregano.

Place in an oven preheated to 100°C for 1.5 hours.

"Tulips" from tomatoes

INGREDIENTS

• Cream tomatoes - 5 pcs.
• Green onions - 6 pcs.
• Granular cottage cheese - 100 g
• Cucumber - 1 pc.
• Walnuts - 20 g
• Dried basil - 5 g
• Salt - 3 g
• Pepper - 3 g

COOKING METHOD

Let's prepare the filling.

Peel the cucumber, remove the seeds, and grate the hard pulp. Chop the nuts. Mix cucumbers, nuts, basil with cheese, season with salt and pepper.

Preparing tulips.

We make cross-shaped cuts on each tomato - more than halfway. Using a spoon, scoop out the seeds and liquid portion. We make holes in the stalks. Fill the tomatoes with filling.

Place on a plate, insert the onion stems into the holes of the tomatoes, and tie the bouquet with another stem.

Watch also the video (“Everything will be delicious!”)

You will learn how to cook pickled tomatoes according to Alla Kovalchuk's signature recipe.
The expert will also share recipes for sun-dried tomatoes and the “Tomato Tulips” snack. And Alla Kovalchuk will have Ukrainian singer Anastasia Prikhodko as her culinary apprentice.
How to choose tomatoes that will never turn into mush? What should you add to the jar to keep the tomatoes in their perfect shape? And how to add greens so that they fully release all their flavor?

Pickled tomatoes
Ingredients:
Tomatoes - 2 kg
Cucumbers - 1 pc.
Sugar - 6 tbsp. l.
Salt - 4 tbsp. l.
Vinegar - 120 ml
Currant leaves - 3 pcs.
Cherry leaves - 3 pcs.
Dill umbrella - 1 pc.
Garlic - 3 cloves
Bell pepper - ¼ part
Chili pepper - ½ part
Soda - 1 tsp.

Method for preparing pickled tomatoes:

Make a solution of baking soda and water.
Wash a three-liter jar in the solution, then rinse it with water.
Sterilize the jar with steam and boil the lid in water for 15 minutes. Sort the tomatoes and wash them well.
Pierce each tomato with a toothpick near the stem.
Boil the water. Place currant leaves, cherries, dill umbrella, bell pepper, chili pepper and garlic on the bottom of the jar.
Place tomatoes and cucumber on top.
Pour boiling water over the tomatoes. Let stand for 5 minutes.
Pour the water into a saucepan and put it on fire.
Add salt and sugar to the water. When the water boils, remove the saucepan from the heat and add the vinegar.
Stir and pour the marinade over the tomatoes.
Tighten the jar using a special key.
Turn the jar upside down, then wrap it in a blanket. Leave in this position for a day at room temperature. Then you can take the blanket and put the jar in a cool place.

Sun-dried tomatoes
Ingredients:
Cream tomatoes - 15 pcs.
Salt - 4 tsp.
Parsley - 50 g
Dry basil - 20 g
Oregano - 20 g
Ground black pepper - 3 g

Method for preparing sun-dried tomatoes:

Put the water to boil.
Make cross-shaped cuts on the tomatoes.
Place the tomatoes in boiling water for 30 seconds, then plunge them into cold water.
Remove the skins from the tomatoes.
Cut each tomato into quarters and scoop out the seeds and liquid portion with a spoon.
Place the firm flesh, cut side up, on parchment paper on a baking sheet.
Sprinkle with salt, pepper, finely chopped parsley, basil and oregano.
Place in an oven preheated to 100° C for 1.5 hours.

Tomato tulips
Alla Kovalchuk has already told us how to cook sun-dried tomatoes. And now the culinary expert of the show “Everything will be delicious!” shared a recipe for a spectacular snack “Tomato Tulips”.

You will need:
Cream tomatoes - 5 pcs.
Green onions - 6 pcs.
Granular cottage cheese - 100 g
Cucumber - 1 pc.
Walnuts - 20 g
Dried basil - 5 g
Salt - 3 g
Pepper - 3 g

Method for preparing tomato tulips:

Peel the cucumber, remove the seeds, and grate the hard pulp.
Detail the nuts.
Mix cucumbers, nuts, basil with cheese, season with salt and pepper. The filling is ready.
Make cross-shaped cuts on each tomato - more than halfway.
Use a spoon to scoop out the seeds and liquid portion.
Make holes in the stems.
Fill the tomatoes with the filling.
Place on a plate, insert onion stems into the holes of the tomatoes, tie the bouquet with another stem.

Almost all women are engaged in canning vegetables and fruits for the winter, but not every housewife knows that one jar can contain a preparation of tomatoes and grapes. The product is famous for its spicy taste and simple preparation technology. It is noteworthy that you can take regular large or medium-sized tomatoes and small cherry varieties.

Tomatoes with grapes: classic recipe

The recipe requires a lot of ingredients for canned tomatoes and grapes. The main ones are:

For the marinade:

• Sugar and salt - 1 tbsp. l;
• Boiled water - to taste.

Products for flavoring the workpiece:

• Horseradish – 1 leaf;
• Garlic – 3 cloves;
• Dill – 3 branches;
• Bay leaf – 2 – 3 pcs;
• Chili (hot pepper) – 1 unit;
• Cloves and black peppercorns - 9 pcs each;
• Cherry and currant leaves - 3 - 6 pcs.

Preparation of raw materials consists of washing greens, berries and tomatoes. Hot peppers are cut into rings, Bulgarian peppers are seeded and cut into slices. The garlic is peeled, the grapes are picked from the bunch. The jars are sterilized and the lids are doused with boiling water.

You need to preserve tomatoes and grapes in stages:

When making canned tomatoes using this recipe, you can use grapes of any color. But if you put black grapes in the jar, they will improve the marinade and attract the attention of guests to the appetizer.

Cherry tomatoes with grapes and citric acid

For each 3-liter jar of preserves you will need:

• Water – 1 l;
• Dill – 1 bunch;
• Salt with sugar - 2 tbsp. l;
• Cherry tomatoes – 1 kg;
• Grape fruits – 400 g;
• Lemon powder – 1 tsp;
• 1 large bell pepper;
• Cherry, horseradish, currant leaves - 1 - 2 pcs.

How to preserve cherry tomatoes with grapes:

1. Line the bottom of the jar with leaves of all kinds;
2. Remove the berries from the stalks and wash, also wash the tomatoes;
3. Cut the pepper into large strips, having previously removed the stem and seeds;
4. Fill the container up to the hangers with a mixture of cherry tomatoes and grapes. Place pepper on top.

Make the marinade as follows:

1. Pour boiling water over the workpiece and wait 10 minutes;
2. Drain the water and stir in sugar, lemon and salt;
3. Remove the marinade from the stove and pour it into a bottle.

Canned tomatoes and grapes “Everything will be good”

This recipe for canned tomatoes with grapes is taken from the popular TV show “Everything Will Be Good.” The author of the technology is Alla Kovalchuk. The expert suggests making the preparation with vinegar (a table product of 9 percent concentration).

What ingredients will you need for a one and a half liter jar:

Recipe:

1. The bottom of the jar is covered with horseradish leaves and dill. Place the tomatoes in an even layer on the greens. The second layer is made from grapes, the third - again from tomatoes, and so on in order until the jar is full to the top;
2. The contents of the container are filled with boiling water. After 15 minutes, the liquid is poured into another container and the marinade is prepared. For a 1.5 liter jar take 1 tbsp. l. vinegar, 50 g sugar and 1 tbsp. l. salt. For a pleasant aroma add pepper and bay leaf;
3. The product is brought to a boil and poured back into the jar. The workpiece is rolled up with a machine and wrapped upside down in warm clothes.

Always buy small-sized tomatoes and with a reserve, since the quality of some specimens may contradict the preservation rules. Overripe or defective vegetables are not suitable for harvesting. Try to fill the jars up to their hangers.

We hope our selection of recipes will help you prepare the most delicious canned tomatoes with grapes.

Facebook

Twitter

In contact with

Classmates

Google+