Garlic Tomatoes - General Cooking Principles
A rare hostess does without homework for the winter. Especially popular recipes blanks with tomatoes. Dense meaty tomato can be canned, pickled, pickled, dried, used for making original sauces, pouring, winter salads and even freezing!
Most often, tomatoes “winter” in cans, along with garlic. Fragrant hot garlic sets off the sweetish taste of tomato pulp, gives it a piquancy, depth. And the pickle without garlic is not the same.
For several centuries that have passed since the inclusion of the vegetable in the Russian food culture, housewives have learned to preserve the tomato crop throughout the long winter and to delight their home with original tasty snacks. Ripe tomatoes are most often used: they are marinated with garlic and herbs, they are made into cuts, salads, adjika, hot horseradish sauce. But the great taste is obtained from winter preparations of green vegetables. Many people really like the taste of unripe fruits. If ripe tomatoes can be harvested only whole or sliced, then green tomatoes are great for stuffing.
Vinegar, sunflower oil are used as preservatives. To keep 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 in 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 number of ingredients is enough to fill the standard three-liter jars. Ingredients:
• medium-sized green tomatoes;
• two stalks of a lesson with umbrellas;
• a sheet of horseradish, 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;
• tablespoon of large or medium salt;
• four tablespoons of granulated sugar;
• 120 ml of vinegar 9%;
• two tablespoons of pure vodka.
Cooking method:
Prepare the jars, washing them with soda and rinsing thoroughly.
Lay on the bottom of the banks bay leaf, horseradish, dill.
Cut the tomato at the base of the tail and stick a half of the garlic clove there.
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 drain 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 very tasty winter snack made from green tomatoes and garlic stuffed with seasonal vegetables. Such a blank will be completely ready for submission in literally four to five days. Serve tomatoes can be boiled potatoes, meat or bread as an independent dish
Ingredients:
• three kilograms of large tomatoes;
• two bell peppers;
• two medium heads of garlic;
• two small carrots;
• parsley and dill;
• A piece of hot pepper (you can not put).
For fill:
• six liters of water;
• three hundred grams of sugar;
• two hundred grams of salt;
• half a liter of vinegar 6%.
Method of preparation
Cook the minced vegetable, minced pepper, peeled garlic, carrots, greens
Cut the tomatoes into half, firmly put the vegetable mixture inside, reconnect the edges of the tomatoes. Transfer the tomatoes into pre-washed and dried jars. Pour boiling water twice, 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 marinade to a boil and pour stuffed tomatoes.
Banks to cork with metal lids, flip down the neck, wrap a warm blanket and cool.
You can do without cans. To do this, put the stuffed green tomatoes with garlic and vegetables in some suitable pan. Bring the marinade to a boil, pour and set the oppression on top. After three to five days, the snack is ready. It can be put in containers or jars and stored in the refrigerator.
Green tomatoes for the winter with Georgian garlic
Green tomatoes with garlic in Georgian style will delight the spicy taste and wonderful aroma. Their beauty is in abundance of greens, fresh notes of celery, spicy 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;
• full spoon of salt.
Cooking Method:
Prepare the garlic by cutting it in four.
Process hot peppers: remove the tail and seeds, cut into rings. You need to work in thin gloves, because you can get a serious burn of the skin of the hands.
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 pickle, roll up and put away for storage in a cool place. Serve tomatoes in 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 pepper, he will make an excellent company for ripe red tomatoes.
These ingredients will be enough for four standard three-liter jars.
Ingredients:
• ripe medium sized tomatoes;
• ten bell peppers;
• large horseradish root;
• two heads of large garlic;
• two hot pepper pods.
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.
Chopped vegetables pour 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. Two weeks later, 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 (top);
• four tablespoons of sugar;
• teaspoon of citric acid;
• a tablespoon of vodka (alcohol).
Cooking Method:
Prepare the pepper. Be sure to remove all the seeds and internal partitions, put three slices of garlic inside each pepper.
Spit the horseradish root with a knife on long fibers, place the prepared cans together with the burning and allspice, dill, cloves on the bottom. Chop the tomatoes at the base with a fork and put them tightly in jars, alternating tomatoes and peppers with garlic inside. Pepper should be put with a sharp tip down.
Fill the jar, put a dill umbrella under the neck and twice pour the tomatoes with boiling water.
Soak boiling water in the bank should be for five minutes. Drain the water a second time, dissolve citric acid, salt and sugar in it, boil again. Brine pour over the tomatoes, add a spoonful of vodka or alcohol on top and roll up the jars.
They need to be cooled under a warm blanket, turning the lids down.
Tomatoes with garlic for the winter “Lick fingers”
The famous recipe for tomatoes with garlic is popularly called “Yummy Fingers”. Despite the common basis, each hostess does the harvesting in her own way. The most common option - with leaves of cherry or currant, 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 stuffed allspice peas;
• Vinegar 9%;
• sunflower oil (three tablespoons per three-liter jar).
Cooking Method:
Prepare the jars, washing them with soda and scald with boiling water.
Lay on the bottom of herbs, garlic, pour oil.
Top tightly lay tomatoes. 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 on a three-liter jar.
Roll up and cool under a blanket.
Tomatoes with garlic for the winter “Yummy fingers -2”
The second recipe is different cooking marinade. Tomatoes with garlic "Yummy fingers" are obtained above all praise.
Ingredients: • three kilograms of tomatoes;
• dill, parsley, five or six cherry or currant leaves - the total weight of 200 grams;
• medium bulb;
• head of large garlic.
Fill (per 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 the vinegar into the finished pickle, not under the lid.
Pour tomatoes with hot marinade, put on a wooden circle in a pan with boiling water and sterilize for at least fifteen minutes.
Tomatoes with pepper and garlic for the winter “Fiery Heart”
Very tasty product obtained from tomatoes with garlic and bell pepper “Fiery Heart”. You can call it liquid puree 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:
Wash 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 free of skin and pits.
Boil the saucepan with mashed potatoes for at least fifteen minutes, before adding the process, add salt.
Bottled juice, roll up.
Tomatoes with pepper and garlic for the winter “Dear friend”
Feature of the recipe called “Dear friend” - the use of a variety of tomatoes “plum”, a large amount of celery and sweet pepper. Preparing a three-liter jar of tomatoes in this recipe is very easy.
Ingredients:
• kilogram of tomato varieties “plum”;
• a pound of Bulgarian sweet pepper;
• two small heads of garlic;
• a large bunch of celery greens.
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.
Peel and chop the Bulgarian pepper.
Finely chop the celery.
Put prepared ingredients in layers in prepared jars: half celery, tomatoes with garlic, slices of pepper, celery residue.
Prepare the pickle, the first time pour them tomatoes for fifteen minutes.
Pour the liquid into the pan, bring to a boil, pour in the vinegar.
Pour the tomatoes again, roll up immediately.
Tomatoes with garlic inside for winter
Original and very easy to cook tomatoes with garlic inside. This option is best suited for green tomatoes.
Ingredients:
• kilogram of small strong green tomatoes;
• slices of peeled garlic by 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 stem, make a cut in this place, put a clove of garlic inside the tomato.
Cut the tomato in several more places and stuff it with sliced garlic.
Prepare the jars, washing them with soda and scalding with boiling water.
Arrange the tomatoes, pour boiling brine to the neck.
Sealing cans with metal lids, cool them down with your neck under a thick blanket. For storage, move to a cool place.
Tomato salad with garlic for the winter “Exactly in the top ten”
The salad “Precisely in the top ten” is made very juicy, which is prepared from tomatoes with garlic, aromatic bell peppers, gourmet eggplants, fragrant spices and spices. Each ingredient needs ten pieces - this is the meaning of the name.
Ingredients:
• medium eggplants;
• ripe tomatoes;
• sweet peppers;
• garlic cloves;
• peppercorns;
• medium bulbs;
• a glass of sunflower oil;
• 100 ml of vinegar; • bay leaf and a couple of cloves;
• teaspoon cumin (zira);
• two tablespoons of sugar;
• one tablespoon of salt.
Cooking Method:
Peel, dice the peppers and eggplants, cut the tomatoes into slices or slices, cut the onion into half rings, and carrot into thin circles. Grind 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 the vegetables with a glass of water and simmer for one hour over low heat. Five minutes before the end of the process to pour vinegar.
Arrange the salad on the 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 mixes 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 greens.
Chop the garlic thoroughly.
Grate carrots in thin slices, as for Korean salad.
Put everything in a large saucepan or basin, mix with salt and sugar, pour in water, oil and cook for about half an hour.
Pour in the vinegar and boil for another three or four minutes.
Spread out on banks, cork, sue.
Tomatoes with garlic without cooking for the winter
The most popular billet that 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, clean 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.
Garlic, peel through a press or grated. If there is a press, you can use it.
Mix everything with grated horseradish, sugar, salt (salt randomly, focusing on your taste).
Prepare the jars by rinsing them thoroughly and scalding them with boiling water.
Arrange the fresh sauce over the cans and store in the refrigerator.
Tomatoes with garlic without cooking for the winter “Spark”
Traditional Russian cuisine is unthinkable without the original spicy horseradish tomato sauce, garlic and tomatoes. He has many names, but most often such a blank is called “Khrenovina” or “Spark”.
Method of preparation - raw, does not require cooking. The acuteness 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.
Pureen tomatoes in any way: skip through a fine grinder, chop knives with a blender, grate.
Combine both masses, salt to taste, add sugar.
Pour the vinegar and stir again.
Arrange the sauce in prepared clean jars, store in a refrigerator for storage.
Garlic Tomatoes - Tricks and Tips
- Very often, a sauce with tomatoes and garlic is prepared with apples. If this particular recipe is chosen, it is necessary to boil the mixture over low heat for about five minutes. So it will not turn 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 will hardly change. The ingredients needed are the same as those 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 keep blanks with tomatoes in a cool place: they almost never turn sour and do not explode. If you don't have your own cellar or several refrigerators, you can add one aspirin tablet to each jar. Banks will not explode at room temperature.
- To cool the jars, closed with metal lids, you need to turn them down with a bottom and cool them under a thick blanket. What for? First, the brine is better to saturate the contents of the cans. Secondly, if the bank is rolled up incorrectly, it will very quickly show up. The cover will need to be replaced with an airtight one.
