Ingredients:
- 2 kg of tomato, cut into large pieces (in half)
- 4 things. bell peppers
- 2 heads of garlic
- greenery
Refueling:
- 100 g vinegar
- 100 g grows. oils
- 100 g sugar
- 2 tbsp. salt.

Preparation:
1. Grind pepper and garlic (I added 2 pieces of hot pepper) in a meat grinder. Mix.
2. Chop the greens.
3. Place in layers in a 3-liter jar: tomatoes, then a mixture of vegetables, herbs.
4. Close the jar with a lid and place it in the refrigerator upside down on the neck.
This is so that after 8 hours it will be ready to eat on top. I made it in the evening and it’s ready in the morning! And then you can hold it in your normal position. It tastes even better the next day!

Ingredient:
- 2 kg of fresh tomatoes (ripe and firm)
- 1 red hot pepper
- 2 - 3 cloves of garlic
- 1 bell pepper
- allspice peas
- carnation
- sugar
- salt
- vinegar 9%

Preparation:
1. Place spices in clean jars: 3-5 allspice peas, 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 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 the jars and turn them over.
5. Let cool at room temperature.

Ingredients:
- green, unripe tomatoes, preferably large and fleshy.
- celery sprigs
- garlic
- red hot pepper
Brine
- for 1 liter of cold water (from the tap)
- 70 g salt (coarse)

Preparation:
1. Cut the tomatoes in half lengthwise, but not all the way.
2. If the garlic is large, then cut each clove into several slices. Pepper mode for rings (I do this with scissors, it’s very convenient). Celery sprigs.
2. In each tomato we put several slices of garlic, 2-3 rings of pepper (depending on how much you like it spicy or whether there are children in the house). We also stuff a sprig of celery there, mercilessly folded several times, and secure all this beauty with ordinary spool threads, wrapping the tomato several times in different directions (if you’re careful, you can do it without threads). The market esthetes stuff the red pepper in such a way that it sticks out of the tomato with a red tongue (teasingly) - like on a smiley face.
3. Place a layer of celery sprigs on the bottom of a pan, or a jar (or maybe a barrel), a layer of tomatoes on top, another pepper on the sides (for those who like it), then celery again, etc. Top layer of celery.
Dilute salt in water and pour over tomatoes.
4. We put it under pressure. A 3 liter jar requires approximately 1.5 liters of brine.
When the tomatoes finish playing, 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 if you want to save it, then drain the brine, boil it and immediately pour in the tomatoes. You can close it like you would with a plastic lid , and roll it up with an iron one. This must be done immediately after pouring boiling brine over it. It can be stored for a very long time, even 2 years.

Ingredients:
- 1 large zucchini
- 2-3 cloves of garlic
- 5 small tomatoes
- half a bunch of dill and parsley
- oil for frying
- mayonnaise
- flour

Preparation:
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 in flour on both sides.
4. Place the fried zucchini on a dish and let cool.
5. When the zucchini has cooled, grease it with a mixture of mayonnaise and garlic.
6. Cut the tomatoes into circles and place them on top of each zucchini.
7. Lightly grease the top of the tomatoes with mayonnaise and garlic.
8. Sprinkle with herbs on top and place in the refrigerator for 30 minutes.

Ingredients:

3 kg tomato
- 3 heads of garlic - 1 tbsp. sugar - 0.5 tbsp. oil - 0.25 tbsp 9% vinegar - 1 tbsp salt

Preparation:
1. Pass the tomatoes through a meat grinder and cook for an hour until thickened. add salt, butter 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

Preparation:
1. First, choose tight red tomatoes.
2. Cut them in half.
3. At the bottom of the jar (I used liter ones), place chopped dill, 4 - 5 peppercorns, one small onion rings, 2 chopped garlic cloves and 1 tbsp. l. vegetable oil.
4. Now place the tomato halves cut side down. As soon as the jar is full, fill the tomatoes with warm brine.
5. Then we place our jars on a stand in a pan of water and sterilize for 10 minutes from the moment of boiling.
6. Then tightly seal the lids and turn them upside down, wrap them up until the morning.

Ingredients:
- 1.5 kg 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

Preparation:
1. Peel the pepper from seeds and cut into pieces.
2. Cut the tomatoes into slices.
3. Mix the vegetables, adding salt, honey and vinegar, and leave until the juice releases.
4. After this, put the dishes with vegetables on the fire, bring to a boil and simmer for 10 minutes.
5. Then pour the boiling salad into sterilized jars, roll them up, turn them upside down and wrap them.

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

Preparation:
1. Grind the tomatoes in a blender along with the skin.
2. Boil until medium thick, stirring constantly.
3. Grind all the seasonings separately, then combine everything, carefully move and roll into jars.

Ingredients:
- beans – one kilogram
- onions - 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

Preparation:
1. To begin, we will boil the beans until fully cooked in lightly salted water, after soaking them for a day.
2. Peel the onions, chop them as finely as possible and fry in vegetable oil until golden brown.
3. Place ripe, whole tomatoes in boiling water for a few seconds, then immediately cool them in cold water and carefully remove the skin.
4. Next, cut the peeled tomatoes into small pieces, place them in a deep enamel bowl, add salt and cook until they turn into puree.
5. Then add beans, fried onions, spices, chopped bay leaf 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 previously prepared, pasteurized glass jars. We seal it.

Ingredients:
- young zucchini – 5 kg.,
- tomato juice – 2 liters,
- sugar – 2 cups,
- salt – 1 tbsp. spoon,
- vegetable oil – 200 ml.,
- vinegar 9% – 150 ml.,
- ground red pepper – 1 heaped teaspoon,
- parsley – 1 bunch,
- garlic – 2 heads.

Preparation:
1. Wash the zucchini, cut off the tails and cut into slices no more than 1 cm thick.
2. Place a couple of parsley sprigs on the bottom of each jar. Place zucchini on top of the parsley.
3. Next, prepare the sauce for the zucchini: pour tomato juice into the pan. If you don’t 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 any pepper on hand, but only one jar of adjika left from last year’s harvest. Added 1 glass of adjika to the resulting mass, put it on medium heat and boiled for 10 minutes.
4. Pour hot tomato sauce into jars with zucchini. Cover with a lid and sterilize for 25 minutes, from the moment the water boils in the pan.
5. Then roll up the hot jars with zucchini in tomato sauce, turn them over and wrap them in a towel. Leave the jars until completely cool.

Ingredients:
- Tomatoes – 1 kg.
- Apples – 3 pcs.
- Carrots – 2 pcs.
- Salt – 1 teaspoon.
- Sugar – 1 tbsp.
- Vinegar – 2 tablespoons.
- Pepper, garlic - to taste.

Preparation:
1. Tomatoes, carrots, peeled apples, grind everything in a meat grinder, add salt, sugar, vinegar, and put on fire.
2. 20 minutes after boiling, add crushed garlic and pepper, stir.
3. Place everything in jars and sterilize them in a saucepan with water, after placing a towel on the bottom.
4. Screw the lids on the jars and leave them upside down for 12 hours.
5. The finished 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

Preparation:
1. Peel 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 mince together with the garlic.
4. Mix all ingredients, add salt, sugar to taste, mix.
5. Place the seasoning in sterile jars, close the lids and store in the refrigerator.
Recipe by Marina Sazonova.

Ingredients:
- tomatoes
For filling:
- water - 1 l
- sugar - 70 grams
- salt - 40 grams
- vinegar - one teaspoon
- gelatin - 30 grams
- peppercorns to taste
- bay leaves to taste

Preparation:
1. Soak gelatin in cold boiled water until it swells.
2. Next, heat in a water bath or in a microwave until the gelatin is completely dissolved.
3. Strain.
4. Cut the tomatoes and place them in prepared jars.
5. Put sugar and salt into the water, bring to a boil, add vinegar, prepared gelatin, chopped carrots, spices and boil for 3 minutes.
6. Pour hot brine into jars with tomatoes and sterilize.
7. Next, roll up the jars 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

Preparation:
1. Boil tomato juice and cool.
2. Dissolve salt in it, add garlic, herbs and pour in the cucumbers placed in jars.
3. Close with lids and store in a cool place.

Ingredients:
- 3 kg tomato;
- 2 kg eggplant;
- 200 g vegetable oil;
- 200 g sugar;
- 100-150 g of vinegar 9%;
- 2 pods of hot pepper;
- 2 heads of garlic;
- 2 tbsp salt;

Preparation:
1. Grind tomatoes and peppers, add salt and cook for 15 minutes.
2. Cut the eggplants into medium cubes. Not in slices as in Ogonyok, 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 eggplants to the tomatoes and peppers, and also add sunflower oil, sugar and vinegar.
5. Cook for 40 minutes; at the end of cooking, add squeezed garlic to the eggplants.
6. Pour the mixture into sterilized jars and seal.
7. Turn the jars upside down and wrap them in a warm blanket for 1-2 days.

You can prepare a thousand and one dishes from tomatoes. Tomatoes are eaten fresh, boiled, fried, steamed, stuffed, squeezed, canned, eaten with salt and sugar, made into jam, pies and even desserts.

1. Enjoy a classic Italian salad of chopped onions, tomatoes and mozzarella cheese, tossed with olive oil and freshly ground pepper.

2. Combine onions, tomatoes and chiles to make Mexican salsa. You can add anything to these three ingredients: from boiled beans and olives to fresh sweet peppers and any herbs and seasonings. Don’t forget to chop everything and turn it into a sauce - salsa, which must be kept in the refrigerator for several hours before serving.

Other classic Mediterranean dishes and, there is no one indifferent to this deliciously simple food.

4. Add tomatoes not only to salads, make them into English sandwiches with bacon. To keep things colorful, use yellow, green and purple tomatoes in addition to red ones.

5. Try chopping tomatoes and celery in a juicer. In addition to excellent taste and aroma, you will receive a cocktail super-rich in vitamins - such drinks are made in the Mediterranean.

6. A special story is ratatouille, vegetable stew with tomatoes from Provence. Very diverse dishes and combinations, but, as a rule, vegetables from the nightshade family (tomatoes, eggplants, sweet peppers) are always involved.

7. Sun-dried tomatoes are very tasty. The principle of their preparation is simple. First, the tomatoes, whole or halved, are dried (in the oven at 70-80 degrees for several hours). Then these tomatoes must be placed in jars and filled with layers of vegetable oil. You should get at least 3-4 layers separated by oil (and in general, of course, there are more). Don't forget to add a clove of garlic, a few red chili rings and add the herbs you like. Good oregano and basil. But I like rosemary better; the resulting tomatoes have a slightly “piney” taste.

8. Not exactly about cooking, but important advice. You should not store tomatoes in the refrigerator, they lose their taste and aroma there. Keep tomatoes, picked from the garden or purchased, at natural ambient temperatures.

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. Do you know how to peel a tomato correctly? And did you know, by the way, that nutritionists recommend eating everything: skin and seeds? It turns out that this is where the greatest amount of useful things for us is contained. On the other hand, it is both tasteless and difficult to digest.

How to peel a tomato. Just a little secret: peel the tomato from the tail and stem, cutting it out, and then “draw” a cross with sharp knives, as if dividing the tomato into 4 sectors. Now blanch it by putting it in boiling water and immediately running it under very cold water. The tomato will peel instantly.

To remove seeds and cut into thin slices, use a special round spoon and a knife for slicing tomatoes.

11. As you know, you can stuff tomatoes with anything. Rate, for example, tomatoes stuffed with lentils and octopus. But some people make preparations for minced meat very creatively. And it’s not difficult - a tomato basket:

12. Tomato can be used on a low-calorie diet. The energy value of a 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 one more use of tomato: it helps very well with oily facial skin - it cleanses, removes excess fat, whitens. Just lubricate your face with fresh tomato every day and wash it off after a while.

This year my tomatoes were not very good. They were baked in the sun, cracked, or rotten. And only one variety, beautiful, dense, one-to-one tomatoes. Only small ones, a little larger than cherry tomatoes.
So I started racking my brains about how to use it.
I found several recipes on the internet. But maybe someone has a proven recipe for homemade small tomatoes. Please share.

Small marinated tomatoes

Ingredients:
15 small dense tomatoes,
1.5 liters of water,
4 tbsp. l. Sahara,
2.5 tbsp. l salt,
6 black peppercorns,
5 blackcurrant leaves,
5 cherry leaves,
5 bay leaves,
1 bunch of dill inflorescences,
1 tbsp. l. vinegar,
3 leaves of horseradish,
garlic

Preparation:
Rinse the tomatoes thoroughly and dry them on a napkin. Place horseradish leaves, half of all the herbs and 8 cloves of garlic on the bottom of a pre-washed and dried jar. Pack the tomatoes tightly, being careful not to squeeze them. Prepare the marinade. Boil water, add salt, sugar, bay leaf and black peppercorns. Pour the resulting marinade over the tomatoes, cover with a sterile lid and let stand for 10 minutes. Then pour the marinade back into the pan and boil again. Re-pour the marinade over the tomatoes and add vinegar. Roll up the jars with sterile lids, turn them upside down and place in a dark place for a day.

Recipe for pickling small tomatoes without using vinegar, which not only spoils the aroma and taste of tomatoes, but is also harmful to our stomach. In order to stop the fermentation process, use alcohol or vodka.

1. Select ripe and firm, small tomatoes of two colors - red and yellow. Wash the fruits well. Take horseradish and garlic, peel them. Divide the garlic into cloves.

2. Sterilize the jars and their lids as you usually do. Fill the containers with tomatoes, add horseradish and garlic to each jar.

3. The brine is prepared according to this recipe: take 1.5 liters of water, 2 tablespoons of salt, 5 tablespoons of sugar and boil. This amount of brine is enough to pickle about three liter jars of tomatoes.

4. Fill jars of vegetables with hot brine up to the shoulders.

5. Add 1 tablespoon of vodka or 1 dessert spoon of alcohol to each jar.

6. Roll up the jars with metal lids or screw them on.

7. Turn the hot jars over and cover with a warm blanket until they cool.

The tomatoes are small, sweet, and just begging to be put into your mouth. Jars of canned small tomatoes are perfectly preserved indoors.

Sweet-spicy tomatoes

Not a 3-liter jar:
small ripe tomatoes, 2 onions, 4 cloves of garlic,

3 small sweet peppers,

1 hot pepper
fill:
1.5 liters of water, but 2 tbsp. l. 9% vinegar and salt,

4 tbsp. l. Sahara,

3 bay leaves. 7-8 black peppercorns.

Wash and dry all vegetables.
Place whole peppers, stems and seeds, onions, garlic and tomatoes at the bottom of each jar. Fill each jar with boiling water, let stand for 5-7 minutes, drain the water, bring to a boil, add all ingredients except vinegar, and boil for 5 minutes.
Pour in the vinegar, remove from the heat, pour over the tomatoes and roll up.
Cool “under the fur coat” upside down.

Tomatoes in jelly

Tomatoes (about 2 kg), 3 onions, 9 bay leaves, 20 black peppercorns. 3 small heads of garlic, 3 small branches of dill with umbrellas;
for filling
3.5 + 1 tbsp. water, 2 tbsp. l. with a heap of gelatin. 2 tbsp. with a heap of sugar, 1.5 tbsp. l. without a mountain of salt.

1 tbsp. Boil water and cool to room temperature, pour in gelatin and leave for an hour to swell. In 3 800-gram thoroughly washed jars, place equal amounts of spices, herbs and tomatoes in dense rows. Sterilize the lids. Place the gelatin on the fire and heat, stirring all the time and not bringing to a boil, until the gelatin dissolves. Strain the resulting solution through a cloth or gauze folded in several layers.
3.5 tbsp. Boil water, salt and sugar.
Pour the gelatin mass into the filling, bring to a boil again and pour over the tomatoes. Cover the jars with lids and seal immediately. Turn over, wrap and let cool.

Subtleties and nuances of preparing tomatoes

Almost every housewife tries to preserve tomatoes for the winter. This is understandable. What table would be without this delicious appetizer?
To make the preparation tasty, you need, firstly, medium-sized firm tomatoes, and secondly, high-quality brine. To prepare it, various spices are used, which give the tomatoes an aroma and an unusual taste. The main spice is salt, which determines the shelf life and taste of the preserve.
Regular rock salt, although popular, has its drawbacks: it contains pebbles and dirt, which have a bad effect on the preservation of preserved food; in addition, it is contraindicated for hypertensive patients, as it retains fluid in the body, and also does not guarantee tasty and beautiful preparations.
It is better to use sea salt. There is no insoluble sediment in it, which allows you to store the workpieces longer. It contains more than 40 micro and macroelements, which, when in contact with tomatoes, help keep the skin intact and the taste of the tomatoes rich.
In addition, with sea salt you should not be afraid of over-salting: vegetables will take as much salt as they need, tomatoes will acquire a piquant taste, and pickles and preserves with sea salt will not retain fluid in the body. Delicious preparations to you!

STERILIZATION

This is a way to preserve food products without significantly changing their taste and color.
Sterilizing canned food in glass containers and then immediately sealing them with tin lids is very convenient at home. It provides the necessary tightness and long-term storage of canned products. At home, canned food is sterilized mainly at the boiling point of water.

Vegetable marinades can be sterilized at a water temperature of 85 °C. In this case, they need to be kept in the sterilizer 2 or even 3 times longer than if the water temperature was 100 °C.
Sterilization is carried out in a special sterilizer or in a large saucepan, on the bottom of which wooden sludge and a metal grid are first placed to avoid cracking of the jars due to sudden temperature changes.
Pour enough water into the pan so that it covers the shoulders of the jar, i.e., 1.5-2 cm below the top of the neck of the container.
The water temperature before immersing the cans ranges from 30-70 ° C and depends on the temperature of the canned food - the higher the temperature of the canned food, the higher the temperature of the water in the sterilizer should be.
The sterilizer with the jars placed in it is placed on high heat, covered with a lid and the water is brought to a boil. The boiling of water during sterilization should not be violent [the fire should be reduced enough to only maintain a boil], the sterilization time is counted from the moment the boil begins.
The first stage of sterilization [bringing water to a boil] should be as short as possible in order to reduce the duration of heat treatment of the product and avoid overcooking of canned food. Thus, the time for heating water to a boil when sterilizing half-liter and liter jars is 1-5 minutes, three-liter jars - 20 minutes.
The duration of the second stage of sterilization depends on the acidity and consistency of the product - liquid products are sterilized for 10-15 minutes, and thick ones for 2 hours or more.
It takes less time to sterilize acidic products, since the acidic environment does not promote the development of bacteria.
The size of the container is also important - the larger it is, the longer the sterilization takes,
At the end of sterilization, the jars are carefully removed from the pan using special pliers, immediately rolled up and the seal is checked for tightness. The sealed jars are placed upside down on a dry towel for air cooling.

The best tomato recipes for the winter, pamper yourself and your loved ones with amazing winter preparations!

Ingredients:
- 2 kg of tomato, cut into large pieces (in half)
- 4 things. bell peppers
- 2 heads of garlic
- greenery
Refueling:
- 100 g vinegar
- 100 g grows. oils
- 100 g sugar
- 2 tbsp. salt.

Preparation:
1. Grind pepper and garlic (I added 2 pieces of hot pepper) in a meat grinder. Mix.
2. Chop the greens.
3. Place in layers in a 3-liter jar: tomatoes, then a mixture of vegetables, herbs.
4. Close the jar with a lid and place it in the refrigerator upside down on the neck.
This is so that after 8 hours it will be ready to eat on top. I made it in the evening and it’s ready in the morning! And then you can hold it in your normal position. It tastes even better the next day!

Ingredient:
- 2 kg of fresh tomatoes (ripe and firm)
- 1 red hot pepper
- 2 - 3 cloves of garlic
- 1 bell pepper
- allspice peas
- carnation
- sugar
- salt
- vinegar 9%

Preparation:
1. Place spices in clean jars: 3-5 allspice peas, 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 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 the jars and turn them over.
5. Let cool at room temperature.

Ingredients:
- green, unripe tomatoes, preferably large and fleshy.
- celery sprigs
- garlic
- red hot pepper
Brine
- for 1 liter of cold water (from the tap)
- 70 g salt (coarse)

Preparation:
1. Cut the tomatoes in half lengthwise, but not all the way.
2. If the garlic is large, then cut each clove into several slices. Pepper mode for rings (I do this with scissors, it’s very convenient). Celery sprigs.
2. In each tomato we put several slices of garlic, 2-3 rings of pepper (depending on how much you like it spicy or whether there are children in the house). We also stuff a sprig of celery there, mercilessly folded several times, and secure all this beauty with ordinary spool threads, wrapping the tomato several times in different directions (if you’re careful, you can do it without threads). The market esthetes stuff the red pepper in such a way that it sticks out of the tomato with a red tongue (teasingly) - like on a smiley face.
3. Place a layer of celery sprigs on the bottom of a pan, or a jar (or maybe a barrel), a layer of tomatoes on top, another pepper on the sides (for those who like it), then celery again, etc. Top layer of celery.
Dilute salt in water and pour over tomatoes.
4. We put it under pressure. A 3 liter jar requires approximately 1.5 liters of brine.
When the tomatoes finish playing, 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 if you want to save it, then drain the brine, boil it and immediately pour in the tomatoes. You can close it like you would with a plastic lid , and roll it up with an iron one. This must be done immediately after pouring boiling brine over it. It can be stored for a very long time, even 2 years.

Ingredients:
- 1 large zucchini
- 2-3 cloves of garlic
- 5 small tomatoes
- half a bunch of dill and parsley
- oil for frying
- mayonnaise
- flour

Preparation:
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 in flour on both sides.
4. Place the fried zucchini on a dish and let cool.
5. When the zucchini has cooled, grease it with a mixture of mayonnaise and garlic.
6. Cut the tomatoes into circles and place them on top of each zucchini.
7. Lightly grease the top of the tomatoes with mayonnaise and garlic.
8. Sprinkle with herbs on top and place in the refrigerator for 30 minutes.

Ingredients:

3 kg tomato
- 3 heads of garlic - 1 tbsp. sugar - 0.5 tbsp. oil - 0.25 tbsp 9% vinegar - 1 tbsp salt

Preparation:
1. Pass the tomatoes through a meat grinder and cook for an hour until thickened. add salt, butter 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

Preparation:
1. First, choose tight red tomatoes.
2. Cut them in half.
3. At the bottom of the jar (I used liter ones), place chopped dill, 4 - 5 peppercorns, one small onion rings, 2 chopped garlic cloves and 1 tbsp. l. vegetable oil.
4. Now place the tomato halves cut side down. As soon as the jar is full, fill the tomatoes with warm brine.
5. Then we place our jars on a stand in a pan of water and sterilize for 10 minutes from the moment of boiling.
6. Then tightly seal the lids and turn them upside down, wrap them up until the morning.

Ingredients:
- 1.5 kg 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

Preparation:
1. Peel the pepper from seeds and cut into pieces.
2. Cut the tomatoes into slices.
3. Mix the vegetables, adding salt, honey and vinegar, and leave until the juice releases.
4. After this, put the dishes with vegetables on the fire, bring to a boil and simmer for 10 minutes.
5. Then pour the boiling salad into sterilized jars, roll them up, turn them upside down and wrap them.

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

Preparation:
1. Grind the tomatoes in a blender along with the skin.
2. Boil until medium thick, stirring constantly.
3. Grind all the seasonings separately, then combine everything, carefully move and roll into jars.

Ingredients:
- beans – one kilogram
- onions - 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

Preparation:
1. To begin, we will boil the beans until fully cooked in lightly salted water, after soaking them for a day.
2. Peel the onions, chop them as finely as possible and fry in vegetable oil until golden brown.
3. Place ripe, whole tomatoes in boiling water for a few seconds, then immediately cool them in cold water and carefully remove the skin.
4. Next, cut the peeled tomatoes into small pieces, place them in a deep enamel bowl, add salt and cook until they turn into puree.
5. Then add beans, fried onions, spices, chopped bay leaf 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 previously prepared, pasteurized glass jars. We seal it.

Ingredients:
- young zucchini – 5 kg.,
- tomato juice – 2 liters,
- sugar – 2 cups,
- salt – 1 tbsp. spoon,
- vegetable oil – 200 ml.,
- vinegar 9% – 150 ml.,
- ground red pepper – 1 heaped teaspoon,
- parsley – 1 bunch,
- garlic – 2 heads.

Preparation:
1. Wash the zucchini, cut off the tails and cut into slices no more than 1 cm thick.
2. Place a couple of parsley sprigs on the bottom of each jar. Place zucchini on top of the parsley.
3. Next, prepare the sauce for the zucchini: pour tomato juice into the pan. If you don’t 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 any pepper on hand, but only one jar of adjika left from last year’s harvest. Added 1 glass of adjika to the resulting mass, put it on medium heat and boiled for 10 minutes.
4. Pour hot tomato sauce into jars with zucchini. Cover with a lid and sterilize for 25 minutes, from the moment the water boils in the pan.
5. Then roll up the hot jars with zucchini in tomato sauce, turn them over and wrap them in a towel. Leave the jars until completely cool.

Ingredients:
- Tomatoes – 1 kg.
- Apples – 3 pcs.
- Carrots – 2 pcs.
- Salt – 1 teaspoon.
- Sugar – 1 tbsp.
- Vinegar – 2 tablespoons.
- Pepper, garlic - to taste.

Preparation:
1. Tomatoes, carrots, peeled apples, grind everything in a meat grinder, add salt, sugar, vinegar, and put on fire.
2. 20 minutes after boiling, add crushed garlic and pepper, stir.
3. Place everything in jars and sterilize them in a saucepan with water, after placing a towel on the bottom.
4. Screw the lids on the jars and leave them upside down for 12 hours.
5. The finished 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

Preparation:
1. Peel 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 mince together with the garlic.
4. Mix all ingredients, add salt, sugar to taste, mix.
5. Place the seasoning in sterile jars, close the lids and store in the refrigerator.
Recipe by Marina Sazonova.

Ingredients:
- tomatoes
For filling:
- water - 1 l
- sugar - 70 grams
- salt - 40 grams
- vinegar - one teaspoon
- gelatin - 30 grams
- peppercorns to taste
- bay leaves to taste

Preparation:
1. Soak gelatin in cold boiled water until it swells.
2. Next, heat in a water bath or in a microwave until the gelatin is completely dissolved.
3. Strain.
4. Cut the tomatoes and place them in prepared jars.
5. Put sugar and salt into the water, bring to a boil, add vinegar, prepared gelatin, chopped carrots, spices and boil for 3 minutes.
6. Pour hot brine into jars with tomatoes and sterilize.
7. Next, roll up the jars 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

Preparation:
1. Boil tomato juice and cool.
2. Dissolve salt in it, add garlic, herbs and pour in the cucumbers placed in jars.
3. Close with lids and store in a cool place.

Ingredients:
- 3 kg tomato;
- 2 kg eggplant;
- 200 g vegetable oil;
- 200 g sugar;
- 100-150 g of vinegar 9%;
- 2 pods of hot pepper;
- 2 heads of garlic;
- 2 tbsp salt;

Preparation:
1. Grind tomatoes and peppers, add salt and cook for 15 minutes.
2. Cut the eggplants into medium cubes. Not in slices as in Ogonyok, 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 eggplants to the tomatoes and peppers, and also add sunflower oil, sugar and vinegar.
5. Cook for 40 minutes; at the end of cooking, add squeezed garlic to the eggplants.
6. Pour the mixture into sterilized jars and seal.
7. Turn the jars upside down and wrap them in a warm blanket for 1-2 days.

Bon appetit!

Culinary community Li.Ru -

Lamb with tomatoes is a great meat dish for a special dinner. The main thing is fresh and high-quality lamb. It takes about an hour to prepare. The lamb comes out soft, tender, juicy and flavorful. Try it!

When you want “something tasty” and have no desire to stand at the stove, a simple recipe for making pita bread roll with tomatoes will help you. All you need is Armenian lavash and vegetables!

Eggplant with garlic and tomatoes is a beautiful summer appetizer. And satisfying! It can easily compete with meat snacks. And, although it doesn’t cook as quickly as we would like, it turns out very tasty!

Summer is in full swing, which means you need to pamper yourself with affordable vegetables more often. I bring to your attention a simple recipe for eggplants with zucchini and tomatoes - it’s universal, tasty and looks elegant :)

Chicken with mushrooms and tomatoes is a dish that cannot be prepared the same way twice. You can use different mushrooms and varieties of tomatoes, change additives and spices. But this hot dish always turns out great!

Salmon with tomatoes is a quick and tasty dish. Salmon is always a win-win option. And together with tomatoes, it forms a fragrant and juicy dish that is very easy to prepare.

Baked meat with tomatoes is an excellent hot dish that I cook most often for the holidays. When guests arrive, I turn on the oven. While the guests are socializing and tasting the appetizers, the meat is “coming up.”

Potatoes are always kept in my warehouse in reserve. And, if suddenly the refrigerator is empty, you can always come up with something from potatoes. Potatoes with cheese and tomatoes are an easy to prepare and very tasty dish. It can be a great snack or even a full meal.

A delicious variation on the theme of combining vegetables with minced meat. I strongly recommend that you prepare this zucchini casserole with minced meat - it will be eaten in one sitting!

Tomatoes stuffed with minced meat are a wonderful hot dish that can be served without a side dish. Looks great, everyone loves it, easy to prepare. You can use any meat, large tomatoes.

When I want something light and healthy as a side dish, I cook fried zucchini with tomatoes. The dish is prepared quickly and easily, and turns out very tasty. It is especially good during the zucchini and tomato season.

Korean tomatoes are a wonderful savory appetizer for the holiday table. Good with vodka and meat dishes. These tomatoes will be ready in eight hours, but they need to be stored in the refrigerator.

Squid salad with tomatoes - simple but delicious. Ideal for a formal table. Looks beautiful either in portions or in a large bowl. This dish will dilute a number of meat salads.

Scrambled eggs with tomatoes and sausage is a simple traditional breakfast dish for people all over the world. It can be prepared in a matter of minutes, gives great energy, and is suitable for both students and the president.

Macaroni cheese with tomatoes is a great dish for pasta lovers. It turns out satisfying and without meat. The pasta is served with a delicate sauce thanks to the cheese, and the tomatoes add sourness. It takes half an hour to prepare.

Pork with tomatoes is an excellent main course for a gala dinner. Let's take a tenderloin and make a colorful fan out of it that will not only look great on the table, but also taste wonderful.

Baked potatoes with tomatoes are a vegetable appetizer that will become a solid “starter” for any dinner, even a holiday one. The only effort is to cut the tomatoes and potatoes. The rest is a matter of technique.

A salad with peppers and tomatoes is suitable for “heavy” main courses as a side dish. It can also become an independent dietary snack. Fresh and healthy salad with peppers and tomatoes is also delicious!

A salad with chicken and tomatoes can easily replace a light dinner. The chicken can be served hot, baked in a regular frying pan or grill. Both mayonnaise and olive oil are suitable for this salad.

A simple salad, originally from sunny Greece. In the Russian version - salad with feta cheese and tomatoes. Sweet tomatoes perfectly accentuate the taste of fresh salty cheese. And in combination with onion - just super!

Very tasty cherry tomato sauce - one of my favorite sauces. You need to prepare it during the season when your cherry and basil are growing. It takes a long time to prepare, but it turns out simply delicious!

You can make an excellent salad from canned tuna, tomatoes and eggs. It is suitable for both those who are on a diet and those who do not eat meat. You can season it with either oil or mayonnaise.

Salad with shrimp and tomatoes is simple and quick to prepare. Very tasty and refreshing! Suitable as a wonderful overture to lunch or as a substitute for a light dinner. Will be ready in 10 minutes!

A classic recipe for a wonderful start to the day - scrambled eggs with tomatoes and cheese. Juicy tomatoes, tender cheese, a couple of crispy toasts with butter and a cup of hot coffee. What could be better? Wake up!

Tomatoes with cheese and garlic are a snack that everyone in my family, young and old, loves. The recipe for tomatoes with cheese and garlic is very simple, even a child can do it, but the appetizer turns out great!

Delicious hot appetizer - zucchini with tomatoes and cheese. Please note - no meat! During the season of fresh vegetables, this dish will go with a bang! Garlic will accompany zucchini, tomatoes and cheese.

Fried eggplants with tomatoes are a wonderful appetizer for lunch, dinner, and the holiday table. It is prepared very simply and quickly. It will especially please lovers of eggplants and meat-free dishes.

What to do with a lot of tomatoes? Or maybe you really wanted something salty? You can make quick-cooking lightly salted tomatoes. In just a day! Prepare your tomatoes and let's get started!

In a good year for tomatoes, I decided to dry them. I love tomatoes in any form and can eat them all the time! I scoured the Internet and found several recipes for dried tomatoes. I tried it and liked it. I'm sharing!

Meatballs in tomato sauce are a tasty, nutritious and very easy to prepare dish. It is perfect even for a festive family dinner. The sauce just begs for a couple of basil leaves.

The fastest and easiest way to prepare salted tomatoes is to cold pickle them. In a month you will be able to enjoy them! You can salt both red and green (yellow, brown) tomatoes.

Tomatoes in their own juice are not only a good snack, but also an excellent base for soups and sauces. And if you also have tomatoes from your own garden, then there’s no price for them! I offer you my simple recipe!

Sweet pickled tomatoes are very easy to prepare; they are a wonderful winter snack. Vinegar can be added to taste, thus adjusting how sweet the tomatoes are.

Marinated tomatoes with onions are an excellent men's appetizer; onions and tomatoes complement each other well for a festive event with vodka. Just right for potatoes in winter.

Tomatoes marinated with garlic are one of my signature tomato preparations. They are prepared simply, no more complicated than other preparations, but they turn out very tasty, piquant, and aromatic. I recommend!

Tomatoes marinated in 30 minutes are a beautiful, spicy and very tasty appetizer that I recommend you prepare. It is better to use small ripe tomatoes. You'll like it!

If you don’t know how to can sweet tomatoes, then this simple recipe is just for you. The resulting tomatoes are surprisingly tasty: not for everybody, of course, but many people like them :)

Few people prepare marinated tomatoes with apples, so much the better - you can surprise your guests :) Take round, hard tomatoes, and Antonov apples are best. I’m sharing an easy recipe!

I really love pickled cherry tomatoes for their convenient size. If you take tomatoes of different colors, you will get a beauty. If you haven’t tried making pickled cherry tomatoes yourself, give it a try!

Making adjika from tomatoes is very simple. This appetizer will delight lovers of spicy foods. According to the classic recipe, adjika is prepared without tomatoes, but we are breaking traditions and preparing our own version!

For some, green tomatoes are disgusting, but for others they are a real delicacy. I belong to the second category - I have loved them since childhood, especially when fermented. Read how to ferment green tomatoes!

Plum tomatoes differ from ordinary ones in their brighter taste and creamy shape. This fermented cream looks great and is very tasty. It takes a little over a month to ferment. Try it!

The jam from ripe tomatoes will be bright red in color, with a rich taste and smell. They make this kind of jam in Italy, but we can do it too! It can be added to the filling or eaten with bread.

Everyone has a positive attitude towards salted tomato dishes. How do you like tomatoes for dessert? And even in the form of jam? Offer your friends an unexpected dessert - green tomato jam!

Pickled cherry tomatoes look great on the table, have excellent taste and can be a wonderful light snack. By the way, you can pickle them directly on the branches!

If you don’t yet know how to cook grilled vegetables in the microwave, you need to improve urgently. Appetizing and tasty grilled vegetables can be served as a side dish or used in salads. I recommend!

I advise you to find out how to cook sun-dried tomatoes in the microwave, because this is an inexpensive, original and versatile snack for both a holiday and a regular lunch. Tasty, simple and inexpensive.

You won’t surprise anyone with canned ripe tomatoes, but their green ones can create a real sensation! The taste of canned green tomatoes is unique. And making them is easy!

Pickling tomatoes in a barrel is a simple matter! The main thing is to choose the right dishes. If there is no barrel, then find an enamel or stainless steel bucket. So, roll up your sleeves and get going!

Green, firm tomatoes are ideal for pickling. Choose any shape, the main thing is without cracks or damage. The recipe for making these salted tomatoes is very simple, so let’s cook!

Tomato jam is ideally made from small cherry tomatoes or hard cream. To add a rich color to the jam, you can add balsamic vinegar. I am sharing a step-by-step recipe.

I offer a simple recipe for making pickled tomatoes, the taste of which will delight lovers of sweet and sour dishes. I suggest using small tomatoes; They are beautiful on a plate!

Marinated green tomatoes have a sour taste and are great for meat dishes and salads. Preparing the marinade is simple. The green tomatoes stay firm and look great!

Juicy tomatoes are one of the most favorite ingredients for winter preparations. Tomato lecho has a fresh taste; it can be used both as an appetizer and as a base for other dishes and sauces.

Beans in tomato are not only a wonderful snack, but also a good independent dish. I love it with crispy toast. Can be consumed cold. so hot. Here's my simple recipe. Catch it!

Tomatoes with mozzarella are a classic Italian appetizer. I think you will definitely find this combination in any region of this country, but in every home it is prepared differently :)

Lecho is a universal cold appetizer that is delicious simply with bread. In a slow cooker, lecho is prepared very quickly and simply, and then it can be served on the table or rolled into jars.

Delicious tomato soup that can be eaten both cold and hot. There are a minimum of ingredients, too much time for cooking, but there is a lot of taste and pleasure when eating :) So, the recipe for tomato soup is in the studio!

Stewed eggplants with tomatoes is a light summer dish. It cooks quickly, the main thing is to collect all the ingredients of good quality. The dish is simple, because its taste depends on the quality of the ingredients.

I will share with you a very simple recipe for a delicious tomato-garlic sauce. It has more than enough applications! A very useful recipe during the tomato season, when it is not clear where to put them.

A very simple recipe for making spicy lightly salted tomatoes. A minimum of effort - and very tasty lightly salted tomatoes with garlic are ready;) An excellent snack, familiar to Russian people.

Watermelon tomato salad is a very summer salad that combines freshness, joyful colors and extraordinary taste. We prepare the salad from pink tomatoes, arugula, feta cheese, and watermelon. Shall we begin? :)

I suggest making eggs with tomatoes - a simple, but very tasty and nutritious breakfast. The dish is prepared quickly and will bring not only a boost of energy, but also aesthetic satisfaction.

Pepper stuffed with chicken is not the full name of the recipe, since the filling consists not only of chicken, but also of vegetables - carrots, celery, herbs, tomatoes, onions. It turns out tasty and healthy!

Roasted tomato salad sounds weird, doesn't it? Yes, the salad turns out to be quite unusual in taste, but unusual does not mean bad. Fans of Mediterranean cuisine should like it.

Learn how to prepare a salad with radishes and tomatoes - a very juicy, tasty salad filled with vitamins and nutrients. In my opinion, this is the most delicious salad using radishes.

Vegetable season has arrived, and with it a large number of tomatoes. I propose to prepare a very tasty tomato pate, which, together with good fresh bread, makes an excellent summer snack.

If you prefer vegetarian cuisine, watch your figure, or just decide to treat yourself to vegetables, try cooking broccoli with tomatoes. Incredibly delicious!

Well, summer time has finally arrived, and with it an abundance of the most familiar and beloved vegetables. Today we will prepare a very tasty and simple tomato and onion salad.

Green onion and tomato salad - an incredibly simple and quick to prepare fresh salad from just two ingredients - green onions and tomatoes. Five minutes - and a great salad in a plate.

Pasta with sun-dried tomatoes is a dish that will appeal to vegetarians and lovers of Italian cuisine. Easy to prepare, easily digestible by the body, tasty, appetizing - this is what this dish is like.

A fresh salad made from tomatoes that have not been thermally processed (raw salad) is a real bouquet of vitamins. Why fry or bake tomatoes - they are very tasty raw.

Here is a recipe for a Spanish cold soup known as gazpacho. In the summer heat, as for me, there is nothing better than a plate of refreshing cold gazpacho. Try it - you will like it!

If you don't know what to cook with tomatoes, try Moroccan tomato soup. This is an easy-to-prepare, very spicy and original soup made from simple ingredients that are understandable to Russian people.

Green salad with tomatoes and avocado is a very tasty salad of fresh vegetables and herbs, which in the summer can easily replace a full lunch. Completely raw salad - no heat treatment.

Ketchup is a traditional vegetable sauce made from tomatoes and served with meat and vegetable dishes. Ketchup is served with both hot and cold dishes.

Puff pastry pie with tomatoes and basil is a superbly tasty and quite easy to prepare pie, which is my culinary improvisation on the theme of Italian cuisine. It turned out great!

Salsa (Spanish: Salsa) is a traditional Mexican sauce made from chopped vegetables and seasonings, which is served with meat dishes and pasta.

Here is a simple recipe for making spaghetti with olives and tomatoes. In my opinion, spaghetti with olives and tomatoes is a suitable dish for a light lunch or dinner.

I'm telling you how to make pizza sauce - the kind that is prepared in good Italian restaurants and pizzerias. This easy pizza sauce will make your pizza ten times better!

Salad with arugula and tomatoes is a classic summer salad, especially common in Mediterranean cuisine. Preparing a salad with arugula and tomatoes means saturating yourself with vitamins for the whole day.

Oven-dried tomatoes are an excellent way to preserve tomatoes, especially popular in Italy. It turns out to be a very tasty vegetable delicacy with universal culinary uses.