Tomato season is in full swing. Many already curse these red-brown fruits and do not know where to put them. Perhaps, simply because they don’t know how to cook them correctly? :) If you are one of them or, on the contrary, adore the fruits of tomatoes, then this selection will be useful for you.
We have chosen 7 different recipes, but definitely delicious meals, the main ingredient of which is tomato.
Crostini with fried tomatoes
2016-05-12 11:50:26
Crostini is a popular Italian appetizer - small pieces of toasted bread that can be cooked with different fillings and serve with both warm and cold drinks.
Ingredients
- baguette 4 slices
- garlic 1 clove
- grilled or grilled tomatoes
- olive oil
- salt
- fresh leaves basilica 1 handful
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Cooking method
- Heat the grill or grill pan. Toast the bread (about 1 minute on each side). Place on plates and rub with garlic.
- Top each slice of bread with one tablespoon of fried tomatoes along with juice and drizzle olive oil. Sprinkle with salt and basil.
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Salmorejo (tomato-garlic) cold cream soup)
2016-05-12 11:58:03
Salmorejo is a cold tomato and bread puree soup, originally from Andalusian Córdoba. In appearance, it has a pinkish-orange color, similar to gazpacho, but is much thicker due to the addition of bread. Salmorejo's consistency allows it to be used as a dipping sauce.
Ingredients
- slices white bread(half cm thick) 10 pieces.
- tomatoes (chopped) 500 gr
- garlic (chopped) 1 clove
- vinegar 2 tsp
- salt
- pepper
- egg (hard boiled and coarsely chopped) 1 PC.
- raw smoked meat (thinly sliced) 50 gr
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Cooking method
- Preheat oven to 180°C. On a baking sheet, toast 4 slices of bread for 8 minutes, or toast them slightly. Cut off the crusts, cut the toast into large cubes.
- In a blender, blend tomatoes, garlic, vinegar and 1/4 cup olive oil until homogeneous mass. Add the diced bread and puree until thick and creamy. Season with salt, pepper.
- Pour the salmorejo into a deep bowl and refrigerate for 30 minutes to chill the cream soup.
- Heat up the pan. Toast the remaining 6 slices of bread with butter over high heat. Place the toast on a plate and pour the salmorejo on top. Garnish with egg and slices of raw smoked meat.
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Spaghetti with yellow and green tomatoes
2016-05-12 12:05:09
There are tomatoes different varieties and color, including green and yellow. Using fruits of different colors, you can bring variety and beauty to the most regular meals. By the way, green tomatoes do not cause metabolic disorders in people who, due to allergies, cannot eat red fruits.
Ingredients
- olive oil 2 tbsp. l.
- garlic (chopped) 4 cloves
- large red onions (chopped) 2 pcs.
- yellow tomatoes(cut into cubes) 500 gr
- ripe green tomatoes (diced) 500 gr
- chopped basil leaves 1/4 cup
- salt
- spaghetti 250 gr
- unsalted butter room temperature or olive oil 2 tbsp. l.
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Cooking method
- Heat oil in a frying pan. Add garlic and saute until fragrant, about 2 minutes. Add the onion and cook over moderate heat until the onion is soft (about 4 minutes).
- In a bowl, mix tomatoes with garlic, onion and basil. Season with salt.
- Add the spaghetti to a pot of boiling salted water and cook until al dente, drain and transfer to a large bowl. Mix well with butter (butter or olive oil).
- Seasoned tomatoes can be layered over spaghetti or served separately as a side dish.
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Spicy tomato ketchup
2016-05-12 12:18:08
Do you love ketchup and tomato paste? Instead of stuffing yourself with incomprehensible composition store-bought sauces try making ketchup at home. Believe me, its taste and quality will surprise and delight you!
Ingredients
- tomatoes (peeled and cut in half 1 kg
- olive oil 3 tbsp. l.
- thinly sliced onion 1/2 cup
- garlic (chopped) 2 cloves
- red pepper 1/2 tsp.
- salt
- chopped basil leaves 1 st. l.
- chopped mint leaves 1/2 st. l.
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Cooking method
- Scrape out the seed chambers from each tomato and place them in a sieve set over a saucepan or large bowl. Try to get as much juice out of them as possible by pressing down a little with a spoon or spatula. Coarsely chop the tomatoes and add them to the resulting tomato juice.
- Heat the oil in a large skillet, add the onion and sauté over moderate heat, stirring, until soft and golden (about 5 minutes). Add garlic and heat for 1 minute.
- Then put the tomatoes with juice and ground red pepper to the onion and garlic. Season with salt and simmer, stirring, until thickened, about 20 minutes. Sprinkle basil and mint on top before serving.
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Salmon with stewed tomatoes and hot peppers
2016-05-12 12:24:49
Tomatoes are a source of one of the most powerful antioxidants - lycopene, which reduces the risk of cancer and cardiovascular diseases. The combination of lycopene-rich tomatoes with unsaturated fats (in this case- olive oil and salmon), helps to absorb 4 times more lycopene than when we eat the same tomatoes separately.
Ingredients
- olive oil 6 tbsp. l.
- jalapeno (medium chili peppers) de-seeded and sliced 10 pieces.
- ripe tomatoes (coreless and coarsely chopped) 2 kg
- salt
- salmon fillet with skin 2 kg
- fresh ground pepper
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Cooking method
- Heat 6 tablespoons olive oil in a large, deep skillet. Add hot peppers and sauté over moderate heat, without stirring, until soft (about 6 minutes). Using a slotted spoon, transfer the peppers to a plate.
- Place the chopped tomatoes in a saucepan and heat over high heat until they release their juices (about 4 minutes). Use a slotted spoon to transfer the tomato pieces to a large bowl. Boil the tomato juice over high heat until it thickens. This will take about 8 minutes. Then return the tomato slices to the saucepan and season with salt.
- Put the salmon fillet coated with olive oil (skin side down) on a preheated grill pan and cover with a lid. Cook until the fish turns pink in the middle. To check readiness, it is allowed to pierce the fillet with the tip of a knife. Cooking time 6-8 minutes, depending on the temperature of the grill pan. Season with salt and pepper.
- Put a spoonful of tomatoes with juice on an elongated dish. Carefully place the salmon fillets on top of the tomatoes. If necessary, carefully remove the skin from the fish. Sprinkle the dish with hot pepper on top.
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Warm salad with tomatoes and anchovies
2016-05-12 12:32:59
Warm anchovies in garlic sauce and a fantastic rainbow of juicy tomato varieties, garnished with pickled red onions and soft-boiled egg halves.
Ingredients
- olive oil 1/4 cup
- anchovies (chopped) 4 things.
- garlic (chopped) 1 clove
- grated lemon zest 1 tsp
- medium onion (finely chopped) 1 PC.
- red vinegar 2 tbsp. l.
- eggs 2 pcs.
- tomatoes of different varieties (cut into large slices) 700 gr
- sea salt
- freshly ground pepper
- parsley for decoration
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Cooking method
- In a small skillet, combine olive oil, anchovies, garlic and lemon peel.
- In a small bowl, toss the red onion with the vinegar and let sit for 10 minutes.
- Bring a small pot of water to a boil. When the water is boiling, reduce the heat to low and carefully place the eggs in the water. Boil them for 6 minutes. Remove the eggs with a slotted spoon and plunge them into cold water. Let them cool down for a couple of minutes. Clean the eggs.
- Divide the tomatoes among 4 plates. Season them with salt and pepper. Spread red onion on top and sprinkle everything with vinegar.
- Fry the anchovies over moderate to low heat. Put them on top of the tomatoes. Cut the eggs in half and place one half on each plate. Sprinkle parsley on top and serve immediately.
Lubricate the clay pot with butter and lay the slices of tomatoes in it in layers. Salt and pepper each layer to taste, and put finely chopped fried mushrooms, finely chopped onions, grated cheese and bread crumbs on top. Pour it all ghee and beaten eggs in milk, sprinkle with grated cheese and bake in the oven with medium heat. Serve on the table in a pot.
Products: 6 tomatoes, 150 g boiled mushrooms, 1 onion, 1/2 cup grated cheese, 100 g rolls, 1/2 cup milk, 2 eggs, 1/2 tbsp. tablespoons melted butter, salt and pepper to taste.
Recipe for natural tomatoes in a jar
Put tomatoes of the same size in jars and pour boiling brine (35 g of salt and 6 g of citric acid per 1 liter of water). Cover the jars with lids and put in boiling water - liter for 8 minutes, three-liter for 15 minutes. Then seal them and refrigerate. Products on liter jar: 600 g red tomatoes, 15 g salt, 3 g citric acid.
Salad in red colors
Red tomatoes, red Bell pepper, carrots and onions finely chopped, put in a saucepan, pour in oil and vinegar, salt and simmer for 30 minutes. from the moment of boiling. Arrange in jars, roll up lids and cover with a blanket until cool. Store in a cool place. Products: 2 kg of red tomatoes and red sweet peppers, 0.5 kg of onions and carrots, 1 cup of vegetable oil, 1.5 tbsp. spoons of 9% vinegar, 2 tbsp. spoons of salt.
How to make pickled tomatoes
Put sliced tomatoes into liter jars, and on top - a slice of onion. Put the ingredients for the marinade in water and boil for 3 minutes, cool, strain and add 3 tbsp. spoons of 6% vinegar and 1 teaspoon of sunflower oil. Pour the marinade into jars, cover them with lids and sterilize for 5-10 minutes. in boiling water. Then roll up the lids and refrigerate. Products for marinade per 0.5 l of water: 1 teaspoon of salt, 3 teaspoons of granulated sugar, 1-2 bay leaves, 2-3 black peppercorns, 3-4 cloves and cinnamon to taste.
How to make tomatoes with garlic sauce
Ripe strong tomatoes and hard-boiled eggs cut into slices. garlic and Bell pepper crush with salt, dilute in 1/2 cup of cold boiled water and add to taste Apple vinegar. Put the tomatoes and eggs in a salad bowl, pour over the gravy, sprinkle with chopped onions and dill. Products: 5 tomatoes, 5 eggs, 1 onion, 2 garlic cloves, 3 dill sprigs, apple cider vinegar, capsicum and salt to taste.
How to make autumn tomato appetizer
brown tomatoes, fresh cucumbers, onions and bell peppers cut into cubes, put in a saucepan, add granulated sugar, pour in oil, vinegar, salt. Put on fire and boil, stirring, 7 minutes. Arrange the hot salad in hot jars, roll up the lids and cover with a blanket until cool. Store in a cool place. Products: 2 kg of brown tomatoes and fresh cucumbers, I kg of onions, 0.5 kg of sweet pepper, 1 cup of vegetable oil, 1/2 cup of 9% vinegar, 3 tbsp. spoons of granulated sugar, salt to taste.
How to make tomatoes in your own juice
cook tomato juice from ripe fruits, boiling them until boiled, and then rubbing through a sieve and adding 10 g of salt to 1 liter of mass. Dense mature tomatoes chop at the stalk, tightly put in jars, pour boiled tomato juice and pasteurize for 20 minutes. at 80°C. Then seal the jars.
How to make a tomato salad
Cut the tomatoes into slices, coarsely chop the parsley, grate the cheese. Mix everything well, season with sour cream or vegetable oil to taste. Products: 4 tomatoes, 2 tbsp. spoons of parsley, 1/2 cup of cheese, sour cream or vegetable oil to taste.
How to make a tomato casserole
Fry the onion in butter until golden brown. Add chopped tomatoes to it and fry together over low heat for 15 minutes. Add flour, stir and put everything on a baking sheet, pour the beaten egg with milk on top. Sprinkle with cheese, finely chopped parsley and bake in the oven. Products: 6 tomatoes, 50 g butter, 1 onion, 1 tbsp. a spoonful of flour, 1 egg, 1/2 cup milk, 1/2 cup cheese, 1 bunch of parsley, salt to taste.
How to make stuffed tomatoes
Cut off the tops from round tomatoes, take out the contents with a spoon, salt the fruits and turn over so that the juice flows out. Rub the butter, add grated cheese, sour cream to it. Season the mixture with salt, pepper, drizzle lemon juice and whip. Fill the tomatoes with this mass and cover with the cut top, putting it cut side up, sprinkled with grated cheese and garnished with sprigs of parsley and dill. Ingredients: 8 tomatoes, 50 g butter, 3/4 cup grated spicy cheese, 3 tbsp. spoons of sour cream, 1 bunch of parsley and dill, salt, pepper and lemon juice to taste.
Green Tomato Garnish
At the bottom of the pan put finely chopped onions, parsley and celery, sliced green tomatoes and carrots. All salt, pepper, pour vegetable oil and simmer over low heat for 30 minutes. Before serving, add crushed garlic. Products: 6 green tomatoes, 2 onions, 3 sprigs of parsley and celery, 3 carrots, 3 tbsp. tablespoons of vegetable oil, 5 cloves of garlic, salt and pepper to taste.
How to make pickled tomatoes with mustard
Pack unripe tomatoes tightly into enamelware, interbedding with spices - dill, garlic, horseradish, pepper, blackcurrant and cherry leaves, tarragon. First, cover the bottom of the dish with spices and sprinkle with an even layer of dry mustard. Cover the tomatoes with spices on top and pour in the brine cooked on the cooled boiled water. Put a linen napkin, a wooden circle on it and a weight on top. After a week, place in a cold place, and after a month, salted tomatoes can be served on the table. Products for 10 liters of water: 300 g of salt, 50 g of dry mustard, 30 g of garlic, 200 g of fortification, 30 g of horseradish root, 25 g of tarragon, 100 g of cherry and black currant leaves, 20 allspice.
Green tomato jam
For oblong-shaped tomatoes, cut the stalks with part of the pulp and remove some of the seeds. Boil in three waters so that they do not taste bitter. Wash thoroughly after each boil. cold water. After that, remove the easily detached skin and boil in sugar syrup to thickening. Leave overnight to cool, and pour into jars in the morning. Products: 65 small green tomatoes, 1 kg of granulated sugar, 1 liter of water.
So that the bursting tomato does not become moldy, you need to thickly sprinkle the cracks with salt. Fresh tomatoes are put into the soup for 10 minutes. before the end of cooking.
The skin of a tomato will come off easily if it is dipped in boiling water for a minute and then rinsed with cold water.
If you add a little lemon juice and a little honey to tomato juice, you get a very tasty drink that children willingly drink.
When salting, small, green, brown and pink tomatoes are poured with 6% brine, and large and red ones - with 7%.
How to save tomatoes that have started to spoil. If you do not have time to sell the crop, and the fruits begin to rot, this is not a reason to throw them away. soft tomatoes with cracked skin will become the basis for many dishes. We offer recipes delicious snacks and sauces from overripe tomatoes.
Sauce
In 10 minutes, you can make sauce for fish or pasta from rejected tomatoes. Grind a few tomatoes on a grater (the skin is thrown away). In the resulting gruel, add chopped garlic, parsley or basil / dill leaves + salt + pepper. It remains only to mix - it's ready. Serve with boiled pasta, fish, steak. Leftover sauce will keep in the refrigerator for a week.
sandwich paste
From overripe tomatoes, you can cook pasta, such as lecho, but without cooking. Cut the fruit in half, remove the veins with the stalk, salt and put on a baking sheet. Bake 30 minutes. After cooling, remove the skin, mash (with a fork or crush). Add salt, garlic paste + olive oil + any herbs (oregano, basil, cilantro, marjoram, parsley). Mix better in a blender. Ready pasta spread on pita bread, croutons, bread - delicious! tomato oil
We send the tomatoes to the oven (10 minutes), cool, remove the hard fibers. We load the butter, tomatoes, available herbs (thyme, dill, oregano, basil) + pepper + salt into the blender - beat. The resulting oil is used as you like: with pasta, rice, mashed potatoes, smear on sandwiches, toasts. Unused oil can be stored for up to 2 weeks in the refrigerator and up to six months in the freezer. salad dressing
Pass half of the peeled fruit through a sieve. Add wine vinegar, mustard, salt, honey and whisk. Without turning off the blender, slowly pour in vegetable oil, preferably olive oil. The resulting dressing is ideal for salads, side dishes of vegetables and cereals. If you intend to keep the leftovers in the refrigerator, then leave it warm for 15 minutes before use. Then stir/whisk thoroughly.
Jam
Delicious vegetable "jam" from tomato. For jam, boil tomatoes until thickened. Add salt, sugar, lemon juice, flavors from coriander, cinnamon to chili. Cooking should be until the solidifying jelly-like mass.Tomato soup
Fry several types of onions (leek, turnip, shallots), garlic in vegetable oil. Salt, pepper, add chopped tomatoes, pour broth or water. Boil for half an hour. Grind the slightly chilled soup with a blender.
Italian appetizer or bruschetta
Prepared quickly from overripe tomatoes. Remove defective parts from fruits, bake for 5-7 minutes. On toasted bread, grated with garlic or sprinkled with grated cheese, put baked tomatoes.
salsa
The main ingredient of classic salsa is chopped tomatoes. Therefore, it is quite possible to use damaged, rumpled fruits here. Take garlic, your favorite herbs, spices, onions, and tomatoes. Everything is finely cut, flavored with lemon juice or wine / apple cider vinegar. For spiciness, you can use chili peppers. Gazpacho
classic dish Spanish cuisine difficult to make, but with a batch of crushed tomatoes, you can "build a homemade version" of gazpacho (cold soup). Take 6 large tomatoes, one each: sweet pepper, fresh cucumber, red onion, two slices of stale bread and a couple of cloves of garlic. Everything is cut large, the bread breaks, everything is mixed in a bowl and covered. Let it sit for an hour or two. Then everything in a blender + wine vinegar + olive oil, then in the refrigerator. The soup is served chilled.
Tomato omelette or frittata
There is no clear recipe for the Italian omelette. The dish is considered convenient for improvisations. In any case, the main participant are tomatoes. Defective / overripe tomatoes are fried in vegetable oil in a pan. If desired, any available vegetables are added: sweet pepper, onion, cucumber. Ready ingredients are poured with egg mixture. Bring to readiness under the lid or in the oven.Homemade ketchup
Made from overripe tomatoes. Cut 5-6 kg tomatoes + 2 onions. and cook for 40 minutes, then pass everything through a sieve. Again in the pan + half a glass of sugar + full st. a spoonful of salt + 2 tsp ground pepper + tsp mustard + a pinch of coriander. Boil until thick, at the end pour half a glass of 9% vinegar. Properly brewed ketchup becomes red-brown, the volume is reduced by a third. Pour into jars, roll up, wrap.Freeze
Freeze the tomatoes with little effort for later use. Wash, remove rotted places, dry on a paper towel. Place in plastic wrap and freezer. After thawing, peel off the skin and use for any recipe. You can store until the next harvest.Most best recipes from tomatoes for the winter, pamper yourself and your loved ones with amazing preparations in the winter!
Ingredients:
- 2 kg tomato cut into large pieces (in half)
- 4 things. bell peppers
- 2 heads of garlic
- greenery
Refueling:
- 100 g of vinegar
- 100 g grows. oils
- 100 g sugar
- 2 tablespoons salt.
Cooking:
1. Pepper, garlic (I added 2 pieces of hot pepper) twist in a meat grinder. Mix.
2. Cut greens.
3. Lay in layers in a 3-liter jar: tomatoes, then a mixture of vegetables, greens.
4. Close the jar with a lid and put it in the refrigerator upside down on the neck.
This is so that after 8 hours it will be ready to eat on top. Made in the evening, ready in the morning! And then you can keep it in the normal position. It tastes even better the next day!
Ingredient:
- 2 kg fresh tomatoes(ripe and elastic)
- 1 red hot pepper
- 2 - 3 garlic cloves
- 1 bell pepper
- sweet pea pepper
- carnation
- sugar
- salt
- vinegar 9%
Cooking:
1. Place spices in clean jars, 3-5 peas of allspice, 3-5 cloves, 1 clove of garlic, cut into slices, 1/4 bell pepper, cut into pieces and a small piece of hot pepper.
2. Wash and dry the tomatoes. Place tomatoes in jars.
3. Pour boiling water over and let stand for 20-30 minutes. Drain the water and add 4 tablespoons of sugar and 2 tablespoons of salt per 1 liter of marinade.
4. Boil and pour into jars. Add 2 tablespoons of vinegar per liter jar. Roll up cans and turn over.
5. Allow to cool at room temperature.
Ingredients:
- green unripe tomatoes, preferably large, fleshy.
- celery twigs
- garlic
- red hot pepper
Brine
- per 1 liter of cold water (from the tap)
- 70 g salt (coarse)
Cooking:
1. Cut the tomatoes in half lengthwise, but not completely.
2. If the garlic is large, then we cut each clove into several plates. Pepper mode on rings (I do it with scissors, very convenient). Celery twigs.
2. In each tomato we put several plates of garlic, 2-3 rings of pepper (depending on how much you like spicy, or if there are children in the house). We also stuff a branch of celery there, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (if neat, then without threads). Bazaar aesthetes stuff a red pepper in such a way that it looks out of the tomato with a red tongue (teasing) - like on a smiley face.
3. At the bottom of the pan, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then celery again, etc. Top layer of celery.
Dilute salt in water and pour tomatoes.
4. We put under oppression. A 3 liter jar takes about 1.5 liters of brine.
When the tomatoes are replayed, they stop bubbling, the brine becomes transparent, that’s it, the pickle is ready. If you use it right away, then you don’t need to do anything else. , and iron-roll up. This should be done immediately, as soon as you fill it with boiling brine. It can be stored for a very long time, even 2 years.
Ingredients:
- 1 large zucchini
- 2-3 garlic cloves
- 5 small tomatoes
- half a bunch of dill and parsley
- frying oil
- mayonnaise
- flour
Cooking:
1. Take a large zucchini and cut into slices 0.5 cm thick.
2. Salt all the circles and mix, leave in a bowl for 5 minutes.
3. Heat the oil in a frying pan and fry each circle after dipping it on both sides in flour.
4. Put the fried zucchini on a dish and let cool.
5. When the zucchini has cooled down, grease them with a mixture of mayonnaise and garlic.
6. Cut the tomatoes into circles and lay them on top of each zucchini.
7. On top of the tomatoes, also lightly grease with garlic mayonnaise.
8. Sprinkle with herbs on top and refrigerate for 30 minutes.
Ingredients:
3 kg tomato
- 3 heads of garlic - 1 tbsp. sugar - 0.5 tbsp. oils - 0.25 tbsp 9% vinegar - 1 tbsp salt
Cooking:
1. Pass the tomatoes through a meat grinder, cook for an hour until thickened. add salt, oil and sugar, garlic.
2. Cook for another 20 minutes.
3. Pour in vinegar, cook for 5 minutes, roll up.
Ingredients:
- tomatoes
- peppercorns
- Bay leaf
- onion
- dill greens
- garlic
- vegetable oil
Brine:
- 3 l. water
- 3 tbsp. l. salt
- 7 tbsp. l. Sahara
- 1 tbsp. 9% vinegar
Cooking:
1. First, choose tight red tomatoes.
2. Cut them in half.
3. At the bottom of the jar (I used liter ones), put chopped dill, 4 - 5 peppercorns, one small onion with rings, 2 chopped garlic cloves and 1 tbsp. l. vegetable oil.
4. Now lay the halves of the tomato cut down. As soon as the jar is full, pour the tomatoes with warm brine.
5. Then we put our jars on a stand in a pot of water and sterilize for 10 minutes from the moment of boiling.
6. Then we tightly cork the lids and, turning upside down, wrap them up until the morning.
Ingredients:
- 1.5 kg of sweet pepper
- 1.5 kg of ripe tomatoes
- 1/2 tbsp. spoons of salt
- 100 ml apple, grape or berry vinegar
- 100 g honey, 10 black peppercorns
Cooking:
1. Pepper clear of seeds and cut into slices.
2. Cut the tomatoes into slices.
3. Stir the vegetables, adding salt, honey and vinegar, and leave until the juice is released.
4. After that, put the dishes with vegetables on the fire, bring to a boil and boil for 10 minutes.
5. Then pour the boiling salad into sterilized jars, roll them up, turn them upside down and wrap them up.
Ingredients:
For a 2 liter jar:
- 2 kg of tomatoes,
- 1 large bunch of cilantro
- 1 head of garlic
- 1-1.5 tbsp. l salt
- 1/2 tsp red pepper
Cooking:
1. Grind the tomatoes in a blender along with the skin.
2. Boil to medium density, stirring constantly.
3. Separately grind all the seasonings, then combine everything, carefully move and roll into jars.
Ingredients:
- beans - one kilogram
- onion - two onions
- tomatoes - one kilogram
- coarse salt - three teaspoons
- ground black pepper - one teaspoon
- allspice, ground - half a teaspoon
- bay leaf - five pieces
- vinegar 70% - one teaspoon
Cooking:
1. To begin with, we will boil the beans until fully cooked in lightly salted water, after soaking it for a day.
2. Onion peel, chop as finely as possible and fry until a golden hue appears in vegetable oil.
3. Dip ripe, whole tomatoes for a few seconds in boiling water, then cool them down in cold water and carefully remove the skin.
4. Next, cut the peeled tomatoes into small pieces, place in a deep enamel bowl, add salt and boil until they turn into puree.
5. After that, add beans, fried onions, spices, chopped bay leaves to the boiled tomatoes and mix everything well. Let the mixture boil, and pour vinegar into it.
6. Remove the cooked beans from the heat and immediately pour into pre-prepared, pasteurized glass jars. We cork.
Ingredients:
- young zucchini - 5 kg.,
- tomato juice - 2 liters,
- sugar - 2 cups,
- salt - 1 tbsp. spoon,
- vegetable oil - 200 ml.,
- vinegar 9% - 150 ml.,
- red ground pepper - 1 teaspoon with a slide,
- parsley - 1 bunch,
- garlic - 2 heads.
Cooking:
1. Wash the zucchini, cut off the tails and cut into circles, no more than 1 cm thick.
2. Put a couple of sprigs of parsley on the bottom of each jar. Lay the zucchini on top of the parsley.
3. Next, prepare the sauce for zucchini: pour tomato juice into the pan. If you do not have tomato juice, you can take tomato paste(0.5 kg.), diluted with water (1.5 liters). Add sugar, salt, vegetable oil, vinegar, garlic and pepper. This year, I didn’t have pepper at hand, and there was one jar of adjika left from last year’s harvest. I added 1 cup of adjika to the resulting mass, put it on medium heat and boiled for 10 minutes.
4. Pour hot tomato sauce into jars of zucchini. Cover and sterilize for 25 minutes, from the moment the water boils in the pan.
5. Then hot jars of zucchini in tomato sauce roll up the lids, turn over and wrap with a towel. Leave the jars to cool completely.
Ingredients:
- Tomatoes - 1kg.
- Apples - 3 pcs.
- Carrots - 2 pcs.
- Salt - 1 teaspoon.
- Sugar - 1 tbsp.
- Vinegar - 2 tbsp.
- Pepper, garlic - to taste.
Cooking:
1. Tomatoes, carrots, peeled apples, grind everything in a meat grinder, add salt, sugar, vinegar, put on fire.
2. 20 minutes after boiling, add crushed garlic and pepper, mix.
3. Arrange everything in jars and sterilize them in a saucepan with water, after putting a towel on the bottom.
4. Tighten the jars with a lid and put upside down for 12 hours.
5. Ready sauce can be stored in a dark, cool place.
Ingredients:
- 3 kg tomato
- 250 g horseradish
- Garlic 200 g
- Salt 3 tbsp or to taste
- Sugar 1 tbsp or to taste
Cooking:
1. Clean horseradish and soak for 30 minutes in clean water.
2. Cut and scroll either in a meat grinder or in a blender (with a knife attachment) or in a processor.
3. Wash the tomatoes, chop and scroll along with the garlic.
4. Mix all the ingredients, add salt, sugar to taste, mix.
5. Arrange the seasoning in sterile jars, close with lids and store in the refrigerator.
Marina Sazonova's recipe.
Ingredients:
- tomatoes
For filling:
- water - 1 l
- sugar - 70 grams
- salt - 40 grams
- vinegar - one teaspoon
- gelatin - 30 grams
- peppercorns to taste
- bay leaves taste
Cooking:
1. Soak gelatin in cold boiled water until it swells.
2. Next, heat in a water bath or in microwave oven until the gelatin is completely dissolved.
3. Process.
4. Cut the tomatoes and put them in prepared jars.
5. Put sugar, salt into the water, bring to a boil, add vinegar, prepared gelatin, chopped carrots, spices and boil for 3 minutes.
6. hot pickle pour into jars with tomatoes and sterilize.
7. Next, roll up the banks and cool.
Ingredients:
- cucumbers - 1.5 kilograms
- tomato juice - 1.5 l
- garlic - 5-6 cloves
- tarragon - 10 grams
- dill (umbrellas) - 50 grams
- salt - three tablespoons
Cooking:
1. Tomato juice boil and cool.
2. Dissolve the salt in it, add the garlic, herbs and fill the cucumbers in the jars.
3. Close the lids and store in a cool place.
Ingredients:
- 3 kg tomato;
- 2 kg eggplant;
- 200 g of vegetable oil;
- 200 g of sugar;
- 100-150 g of vinegar 9%;
- 2 pods of hot pepper;
- 2 heads of garlic;
- 2 tablespoons of salt;
Cooking:
1. Pass the tomatoes and peppers through a meat grinder, add salt and cook for 15 minutes.
2. Cut the eggplant into medium cubes. Not in slices like in "Spark", not in straws, but in bars.
3. If you like, you can peel the eggplant, I like to leave it like that.
4. Add the chopped eggplant to the tomatoes and peppers, also add there sunflower oil, sugar and vinegar.
5. Cook all 40 minutes, at the end of cooking add squeezed garlic to the eggplant.
6. Pour the mass into sterilized jars and roll up.
7. Turn the jars upside down and wrap them in a warm blanket for 1-2 days.
Bon appetit!
You can cook a thousand and one dishes from tomatoes. Tomatoes are eaten fresh, they are boiled, fried, steamed, stuffed, squeezed, canned, eaten with salt and sugar, jams, pies and even desserts are prepared.
1. Enjoy the classic Italian salad: chopped onions, tomatoes and mozzarella cheese, drizzled with olive oil and flavored with freshly ground pepper.
2. Combine onions, tomatoes, and chili peppers for a Mexican salsa. You can add anything to these three ingredients: from boiled beans and olives to fresh sweet peppers and any herbs and seasonings. Do not forget to grind everything and turn it into salsa sauce, which must be kept in the refrigerator for several hours before serving.
Other classic mediterranean dishes and, - there is no person who is indifferent to this deliciously simple food.
4. Add tomatoes not only to salads, make English bacon sandwiches out of them. To make everything colorful, use yellow, green and purple tomatoes in addition to the red ones.
5. Try chopping tomatoes and celery in a juicer. Except great taste and aroma, you will get a super-vitaminated cocktail - such drinks are made in the Mediterranean.
6. Special story - ratatouille, vegetable stews with tomatoes from Provence. Very variety of dishes and combinations, but, as a rule, vegetables from the nightshade family (tomatoes, eggplants, sweet peppers) are necessarily involved.
7. Very tasty Sun-dried tomatoes. The principle of their preparation is simple. First, tomatoes, whole or half, are dried (in the oven at a temperature of 70-80 degrees for several hours). Then these tomatoes must be placed in jars and poured with layers of vegetable oil. You should get at least 3-4 layers separated by oil (but in general, of course, there are more of them). Don't forget to toss in a clove of garlic, a few rings of red chili, and your favorite herbs. Good oregano, basil. But I like rosemary more, it produces tomatoes with a slightly “pine” taste.
8. Not exactly cooking, but important advice. Keeping tomatoes in the refrigerator is not worth it, they lose their taste and aroma there. Keep tomatoes picked from the garden or purchased at natural ambient temperature.
9. What seasonings are suitable for tomatoes? Garlic, parsley, basil, celery, thyme, rosemary. What products do they go with? With almost all vegetables, fish and meat, all grains.
10. Can you peel a tomato correctly? And do you know, by the way, that nutritionists recommend eating everything: both skin and seeds? It turns out that there is the largest number useful to us. On the other hand, it is both tasteless and difficult to digest.
How to peel a tomato. At all little secret: remove the stem and stem from the tomato by cutting it out and then sharp knives"Draw" a cross, as if dividing the tomato into 4 sectors. Now blanch it by dipping it in boiling water and immediately send it under very cold water. The tomato will peel instantly.
To remove seeds and cut into thin slices, a special round spoon and a knife for cutting tomatoes are used.
11. As you know, you can stuff tomatoes with anything. Evaluate, for example, tomatoes stuffed with lentils and octopus. But some people do the preparation for minced meat very creatively. And it's not difficult - a tomato basket:
12. Tomato can be used on a low-calorie diet. Energy value Tomato is 18 calories per 100 grams or 0.88 g of protein, 0.20 g of fat and 3.92 g of carbohydrates.
13. And another use of the tomato: it helps very well with oily skin face - cleanses, removes excess fat, whitens. Just lubricate your face every day fresh tomato and wash off after a while.
