Summer is the season of fresh and tasty tomatoes, so this time I quite often cook simple and very tasty dish- pickled tomatoes.
The cooking itself essentially takes ten minutes (plus two hours in the refrigerator for marinating), and the result is a very tasty and healthy dish!
Here I have ready-made option with mozzarella:
So, we will need tomatoes of any size, large or small does not matter, but the main thing is that they are sweet, then it will turn out very tasty)
Wash the tomatoes thoroughly and cut them as thin as possible:
Grate the garlic and mix with sugar and salt:
Mix everything:
We take a bag (I have these bags for freezing, they suitable size) put tomatoes, a mixture of garlic, salt and granulated sugar, also, wash the dill and do not cut it, but twist the bunch of dill so that it gives juice and add to the tomatoes. Twist the bag and mix everything inside thoroughly, leave the bag in the refrigerator for at least 2 hours:
After two hours of marinating, the most aromatic and very tasty tomatoes are ready; it’s better not to make a lot of them, since they don’t last long, about two days, and then they can turn sour. Usually I don’t marinate more than 500 grams of tomatoes at a time in this way.
There are quite a lot of recipes for pickling tomatoes in a bag - with vinegar and onions and other ingredients, I have in this case This is an option with a minimum of ingredients, but the taste is simply amazing, especially for those who love all kinds of pickled vegetables)
Bon Appetit everyone!
Cooking time: PT00H10M 10 min.
Approximate cost per serving: 10 rub.
Why did I write this? Because that’s exactly how the drink turned out. After all, in addition to the base product, I added others, which, as a rule, we do not add to such drinks. This yummy is not only suitable for drinking, which is very useful for us to take more often, because a long fast is coming to an end. It can also be used to prepare gravy, main courses and first courses.
I won't languish. We'll cook for you now tomato juice. But unusual, I repeat. Looking ahead, I will say that after this experiment I varied the products several times. And I feel there is more than one experiment ahead!
Now that Lent is coming to an end, this drink will strengthen our strength and diversify our menu.
Cooking time: literally 10 minutes, although if there are more products, then there will be a little more time
Complexity: almost zero, because there are very few actions
Ingredients:
Preparation:
Wash the juicy tomatoes. Fortunately, trade offers a huge selection of fruits. 
Peel the tomatoes from the stalks and cut them into slices or slices, it doesn’t matter, because this beauty will still be put through the chopper. 
This could be a juicer or other methods. Then peel the garlic cloves. Let's wash and trim. In principle, you can do without this procedure.
Let's wash the bell pepper. I’ll say right away that I shouldn’t have put in so little of it. You can safely go one to one with tomatoes. Now vitamins will definitely not hurt you and me. Plus, the taste of the drink will be even more piquant. In a word, we will collect all the ingredients, including herbs, in a chopper, in my case it was a blender.
Let’s check it all so that it’s crushed to the maximum, and put it in a bowl. 
I hoped that the juice would separate on its own, but the mass turned out to be thick. So I decided to strain it through a strainer.
Ingredients:
Fresh tomatoes - 2-3 pcs.
Ready mustard - 0.5 tsp.
Salt (preferably coarse sea salt) - 0.5 tsp.
Sugar - 0.5 tsp.
Apple cider vinegar - 1 tsp.
Olive oil (or vegetable oil) - 2 tbsp. l.
Garlic - 2-3 cloves.
Ground black pepper - to taste.
Dill greens - to taste.
Preparation:
Cut the tomatoes into slices, about 1 cm thick. Pour salt, sugar, and mustard into a small deep bowl. Pour in olive oil or vegetable oil, apple cider vinegar and add garlic, passed through a press. Mix the mixture well. Pour the prepared mixture over each tomato slice.
Sprinkle the tomatoes with chopped dill and ground black pepper and place in the refrigerator for 30 minutes. That's all! Delicious, aromatic pickled tomatoes, prepared in 30 minutes, can be served! Be sure to try it! Enjoy your meal!
If you don’t have time for canning, but really want to try pickled tomatoes. In this case, we suggest considering several options for instant cooking recipes. They can be consumed after 40-60 minutes.
A tasty and aromatic snack made from fresh tomatoes. The recipe allows you to quickly prepare and eat the dish, and for more long-term storage It is necessary to additionally sterilize the workpiece. Moreover, the mixture must be laid tightly. Preservation can be stored for no more than 2-3 weeks, subject to additional sterilization, and without - up to 4 days.
Products:
Remove the husks from the garlic and rinse along with basil and parsley. Chop the prepared ingredients finely with a knife. Place in a small bowl and add Provençal herbs and pepper. Pour in vinegar, oil, add salt, sugar and mix everything thoroughly. Cover the finished mixture and leave for 10-15 minutes to infuse.
Wash the tomatoes, dry them and cut them into rings (no more than 5 mm thick) or slices, as you prefer.
Place the tomatoes in prepared, sterile jars and pour the dressing over them. Close plastic cover and shake thoroughly. Place in the refrigerator for 10-15 minutes, or better yet, half an hour.
After the specified time, the appetizer can be placed in a salad bowl and served.
Also very tasty:
Products:
Rinse the tomatoes, place on a towel and dry. Cut out the stem. Make a deep, cross-shaped cut.
Peel the garlic and pass through a press. Finely chop the clean greens. Combine in a separate bowl, stirring with salt and sugar.
Stuff the tomatoes. Place in a plastic bag and shake well. Leave on the counter at room temperature for 60 minutes. That's it, the snack is ready to eat.
The recipe is for a 1 liter jar. But you can safely increase the proportions and close such a blank, for example, in a 3-liter or 2-liter jar.
| We need to take a jar, no matter how big it is, and wash it thoroughly. I usually wash with baking soda or laundry soap. Modern detergents I don’t use them because they are poorly washed off with water, which may not have a very good effect on our workpiece. Then the jar needs to be sterilized. Also, do not forget to boil the lids with which you will roll up the jars in water. Place at the bottom of the jar Bay leaf, garlic, peppercorns. |  |
| Try to select tomatoes for harvesting that are ripe, firm, and of the same size. Both red and yellow tomatoes are perfect for this type of preparation. Wash the tomatoes thoroughly to remove dirt and dust; under no circumstances use tomatoes with black spots or rotten ones; it is better to juice such vegetables, or, after cutting off the damage, make ketchup from them. |  |
| Place the tomatoes in the jar as tightly as possible, the main thing is not to press the tomatoes so that they do not burst. Place a few sprigs of parsley somewhere in the middle of the jar. Put the water on the fire, and when the water boils, remove it and pour the can of tomatoes. Let stand for 5 minutes. |  |
| As you can tell, this recipe will use a double pour. When the tomatoes have stood for 5 minutes and warmed up, take a pan and pour the water from the jar into it. Put the water back on the fire, add salt and sugar. We wait for the water to boil, remove from heat and pour in 9% vinegar. |  |
| Pour hot marinade into a jar of tomatoes and roll up the lids. Place the jar under a blanket or other warm item, such as an old jacket, and leave it there until it cools completely. |  |
Baked tomatoes with honey and basil are irresistible. They are very good on their own or with a side dish. The food is prepared extremely quickly. Tomatoes are tossed with spicy dressing and baked in the oven. And the lazy person will want to prepare a delicious treat. After all, personal time will not be affected. Everything will take 5 minutes. Next, the oven will cook. Let's take note.
To make baked tomatoes you will need:
Garnish with fresh basil, if available. It will turn out bright, elegant and very tasty.
My mother-in-law has been making marinated tomatoes without sterilization using that recipe for many years, and her jars of tomatoes are always welcome guests in our house. This year I also decided to join the family canning recipes and roll up a few jars according to her recipe.
The tomatoes turn out sweet and spicy, with a velvety aroma of summer herbs and notes of garlic. Hot pepper can be added as desired, but small quantities it gives that very subtle piquancy and warming sharpness.
Marinated tomatoes are prepared without sterilization, with triple filling, which will especially appeal to those new to canning. Jars of pickled tomatoes are perfectly stored in the apartment, so I see no reason not to prepare these delicious pickled tomatoes without sterilization - recipe with step by step photos at your service.
Ingredients:
*Glass 200 ml.
First of all, let's prepare all the ingredients for filling the jars. Wash the herbs and greens and chop them if necessary. We peel the garlic. We also peel the carrots and cut them into rings. Let's sleep it off required quantity black peppercorns, chop the hot pepper. Wash the tomatoes thoroughly in cold water.
For this recipe we will need sterile jars and lids, so take care of these important elements our conservation in advance. Place herbs and spices at the bottom of sterile jars (I used horseradish leaves and dill umbrellas), add garlic, carrots, a piece of hot pepper and black peppercorns.
Fill the jars with prepared tomatoes. You can put a little more different greens on top.
Pour boiling water over the jars of tomatoes for 15 minutes and set aside. This will be our first fill.
We drain the water from the jars using a lid with holes (we no longer need water).
Immediately fill the jars of tomatoes with boiling water again (second fill), and leave again for 15 minutes.
While the jars are standing with the second filling, let's make the marinade. Prepare salt, sugar, measure out the required amount of water and vinegar.
Add salt and sugar to a saucepan with water, cover with a lid and bring to a boil. When it boils, add vinegar and reduce heat to low.
We drain the second filling from the jars and immediately pour the boiling marinade over the tomatoes. There is quite a lot of marinade, and pouring from the pan into jars is inconvenient, so it is best to use a ladle.
We roll up the jars of tomatoes, or screw on sterile lids, turn them over, and put them under a “fur coat” for a day until they cool completely.
We put the cooled jars of pickled tomatoes in the cellar or pantry away from sun rays and heat sources.
You won’t be able to try marinated tomatoes without sterilization for at least a month, so be patient and in the meantime prepare a few more interesting preparations from tomato.
In order to prepare pickled tomatoes with cilantro for the winter, you will need the following ingredients (for seven servings):
Step by step recipe:
The preparation time for this delicious dish is about fifty minutes.
Our family's favorite recipe. We cook using it every season and recommend it to you. The option is very easy to prepare. And it is the most popular type of pickled tomatoes with garlic. You can make them with or without greens. Well, what should we start studying? Take a pen and a notebook with recipes, get ready to write.
We will need:
Preparation:
1. First of all, let's prepare the vegetables. Wash the tomatoes thoroughly under running water. If you decide to use greens in cooking, then wash them too and shake to remove any remaining liquid. Then chop it quite finely.
Peel the garlic and onion. Cut the onion into medium-sized rings and place on the bottom of the jar.
We also put cherry or currant leaves here. Which must be washed before use.
2. Make small cuts in the washed tomatoes. And carefully insert the chopped garlic cloves into them. You can do a similar manipulation on both sides of the vegetable.
Place the prepared tomatoes and garlic in jars with currant leaves. Place slices of chopped onion on top.
3. Place the finished jars on flat surface. And pour boiling water to the very top. Maintain in this state for 5 minutes.
4. For now, let's start preparing the marinade. Everything here is just nothing special. Pour a liter of water into a deep saucepan. Then add salt, sugar and peppercorns. The quantities of required ingredients are indicated in the recipe above.
Bring the marinade to a boil. Reduce the heat to low and leave to simmer for another 5 minutes.
Then we drain all the water from the jars of tomatoes that we poured in at the very beginning. This way we pasteurized the vegetables themselves.
Pour the prepared hot marinade here.
When working with hot materials, be sure to follow safety precautions. Gloves must be used for these activities. And carefully ensure that nothing gets in the way under your feet.
We close everything on top with lids, but not tightly. At this time, there should be a sufficiently large pan of boiling water on the stove. We put pickled tomatoes in it and boil for 8 minutes.
Then carefully take them out and carefully wrap the lids. Turn the jars upside down. Cover with a fur coat or warm blanket.
Leave in this state until the marinated tomatoes and garlic have cooled completely. Later you can put them in a cool place for further storage.
Let's start with the most simple way, which uses a minimum of necessary spices. And this, of course, is garlic and herbs (dill, bay leaf) - probably the most rich (natural) flavorings.
Well, one more important plus: the snack is ready in just a day.
Ingredients:
Preparation:
1. First of all, you need to put water in a saucepan and, putting it on high heat, bring it to a boil. Well, while the water is boiling, you can prepare the tomatoes.
Tomatoes need to be medium-sized so that marinating goes faster. But even ones that are too small will not fit - they will fall apart.
The tomatoes need to be washed and cross-shaped cuts made on them to make it easier to peel them later.
2. Now remove the boiling water from the heat and put the cut tomatoes into the pan. They should not lie down for long, literally 30 seconds.
3. After this, the peel is removed easily and simply.
Place the peeled tomatoes in a container in which further cooking will take place.
4. You can proceed to preparing the marinade. To do this, you need to boil water in a saucepan (1 liter) again, then reduce the heat to medium and add sugar, salt, pepper, bay leaf and vinegar. Stir the marinade, let it boil again, and then remove it from the heat.
5. While the marinade is cooling (it should cool to 40-45 degrees), add dill and garlic, squeezed through a press, to the tomatoes. After this, pour the marinade over the tomatoes.
6. When it cools down to room temperature, cover the tomatoes with a lid and put them in the refrigerator for a day.
In 24 hours, delicious pickled tomatoes will be ready. Bon appetit!
Mustard seeds are a frequent guest in canning. You can pickle cucumbers and tomatoes with them. Your preparations for this recipe will turn out very fragrant, since they will also be added to them. Also, the taste of pickled fruits will be slightly sweet.
Ingredients (for 2 liter jar):
Preparation:
1.As you can see, the ingredients are given for a two-liter jar. If you marinate in a three-liter container, then take 6 tablespoons of sugar and 1.5 tablespoons of salt. Vinegar essence will need 1 tbsp. Sterilize the container in advance and place basil sprigs on the bottom (it is better to scald them with boiling water first), mustard seeds, chopped garlic and peppercorns.
2. Place the washed tomatoes tightly in the jar, but do not compact them too much so that the fruits remain intact.
3. Pour boiling water over the tomatoes, filling the entire vessel to the brim. Cover with a sterile lid and leave until cool (the jar should be warm enough to handle with bare hands).
4.Pour warm water into a saucepan, add salt and sugar to it, boil for one or two minutes. Pour acetic acid directly into the jar itself.
5.Fill ready-made brine tomatoes and roll up. Turn it over, wrap it under a fur coat and leave it to cool for a day. The sterilization process will continue under the blanket. All that remains is to put the preparations in storage and wait for a tasty winter.
