Tomato halves for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cucumbers are in the first place for everyone who is engaged in winter harvesting. But on the second - certainly tomatoes! Without them, perhaps, not a single pantry or basement can do. And the most favorite among many are tomato halves - with onions, herbs, with a variety of fillings. They are prepared from both red tomatoes and green ones. The only condition is that the vegetables have dense, not overripe pulp. Otherwise, your tomato halves will turn into a slurred mess even at the rolling stage. In winter, such an appetizer flies off the shelves along with cucumbers. Or even faster.

Tomato halves with butter

First, consider the most popular cooking recipe. Why it is good: vegetables are elastic, moderately spicy and very tasty. No wonder such tomatoes are called "You'll lick your fingers." They are cooked in halves with the same frequency as whole ones - ifmanaged to buy small ones. Banks are sterilized by any method. A large, chopped onion, chopped dill, bay leaf, six peas of pepper (if the container is liter) is placed at the bottom. Medium-sized tomatoes cut lengthwise are densely placed on top; the cut should be facing down. For pouring, water is boiled with one and a half tablespoons of s alt and six - sugar, taken for each liter of water. The marinade is poured into dishes, a spoonful of vegetable oil is added on top, and the jars are sterilized for a quarter of an hour. Before capping, 9% vinegar (also a spoon) is added, and the containers are sealed.

Unusual recipe

Those who seek to preserve the maximum usefulness in vegetables and make them suitable for eating in different types in winter can use a very original way to prepare tomatoes in halves for the winter. Absolutely clean and dry jars are taken, after washing, the “cream” tomato is also dried, cut, laid out in containers, loosely covered with lids and placed in a cold oven. The oven slowly heats up to 120 degrees, and the tomatoes stand there for 40-45 minutes. When the tomatoes settle to a third and the juice is released, the jars are filled to the top of each other, corked and cooled upside down under a blanket. Suitable for borscht, salad, and any main course.

Spicy Tomatoes

Fans of a rich taste can twist the tomatoes in halves according to this recipe: twist two sweet peppers in a meat grinder, a third of hotlarge, a couple of carrots and one or two heads of garlic. The mass is placed on the bottom of a three-liter bottle, chopped tomatoes are placed on top. For the marinade, boil five liters of water with a glass of s alt and two sugars. Before pouring, a glass of vinegar is added. The workpiece is sterilized for a quarter of an hour. Not only the tomatoes are delicious, but also the accompanying vegetable appetizer.

Tomatoes in jelly

Quite unusual, but very tempting. Many people prefer to use these tomatoes directly with the filling. For two three-liters, about two kilos of tomatoes, four pieces of large bell peppers (cut in thick strips), a head of garlic (plates) and the same number of onions (wide half rings) will go. Tomato halves are placed in steamed jars with onions, peppers and garlic interspersed (can be layers). Three tablespoons of gelatin are poured into each bottle. 2.5 liters of water is boiled, three tablespoons of s alt are dissolved in it, one of sugar and spices are poured: peppercorns, dill seeds, lavrushka and cloves. After five minutes of joint boiling, the marinade is poured into jars, they are corked, and after cooling they hide in the coolness.

Spicy tomatoes

In most recipes, red tomatoes are supposed to be used, albeit unripe. We propose to twist green tomatoes in halves with butter for the winter. Believe me, you won't regret it. Small, but not too small tomatoes are cut and generously sprinkled with sea s alt. A kilogram of vegetables will take about a third of the s alt. The contents of the bowl are mixed and leftfive hours. Then the liquid is decanted - but the tomatoes are by no means washed, but set aside for another couple of hours. After that, the tomato halves are poured with a bottle of wine vinegar (700 ml) - and they are forgotten about for half a day. You can add onion or garlic here for pickling. Then the vinegar is drained, the tomatoes are dried, laid out in dry jars with oregano and chopped hot dried pepper. All this is poured with olive oil and closed with sterile lids. A month later, extravagant tomato halves can be enjoyed with pleasure.

Georgian recipe

Another great way to cook green tomatoes in halves. Washed celery (greens), cilantro and parsley crumble. They are mixed with finely chopped hot peppers and garlic. The tomatoes will be half cut, but not cut to the end, so that they look like an ajar suitcase. The filling comes across the cut, and the tomatoes are tightly packed into a wide bowl, interspersed with the same filling and bay leaves. For the brine, water with s alt is boiled (three spoons for each liter), stuffed tomatoes are poured into them in a chilled form, and a load is placed on top. Covered with a clean cloth, the container is left in the kitchen for 3-4 days until fermentation begins, and then it is taken out for two weeks in a cool place. After this time, tomatoes can be eaten. If you want to roll up Georgian tomatoes in halves for the winter, put them in a jar, fill with brine to the very top and close with plastic lids. They will have to be storedcold.

Tomatoes + plums

Those who managed to appreciate the charm of canned plums will surely agree to combine tomatoes with halves with them. Half a leaf of horseradish is placed at the bottom of each three-liter bowl, a whole - celery, a dill umbrella, a little black and fragrant pepper peas, thin half rings of an onion halves and three garlic cloves. The rest of the space is filled with tomato halves and medium-sized durum plums - whole or also half. Twice the container is poured with boiling water for five minutes, the third - with hot marinade from one and a half tablespoons of s alt, four sugars and half a glass of vinegar (calculated per liter of water). We seal and wait for winter to feast on.

Tomatoes in apple juice

For those who do not like to mess with boiling cans - tomatoes halves without sterilization, and with a very unusual taste. Tomatoes are laid out in bowls and poured with boiling water. After 3-5 minutes, it merges, and the process repeats, now for 7-8 minutes. One and a half liters of fresh strained apple juice from sour fruits is boiled with a spoonful of s alt; this volume is enough for a kilogram of tomatoes. The filling is distributed over the banks, they are rolled up and turned over to cool. Can be stored at room temperature; if the apples are sweet and sour, then you need a cellar or a refrigerator.

Lemon Honey Tomatoes

Recipe for those who do not want or cannot make winter preparations, but want to indulge in pickles. It will take one and a half kilos of tomatoes;if you want to get a snack quickly, you will need to remove the skin from them. Tomatoes are cut in half, stacked in a suitable container and s alted to your liking. After a third of an hour, they are sprinkled with chopped basil with cilantro, crushed garlic and chopped hot peppers. Juice is squeezed out of two lemons, mixed with half a glass of non-thickened honey and a stack of sunflower oil. Tomatoes are poured with dressing, closed with a lid and shaken. A day later, the spicy delicacy is ready.