How to stew tomatoes. Stewed tomatoes - the general principles of cooking. Stewed tomatoes with garlic and zucchini.

Fragrant stewed tomatoes, the recipe of which is lower, will be to the taste of even the most sophisticated gourmet. Stewed tomatoes can be a side dish in a meat dish. And so, how to stew tomatoes?

Stewed Tomatoes - Recipe with Herbs

8 tomatoes;
30 ml (2 tbsp. L.) Of water;
15 g (1 tbsp.) Chopped basil;
15 g (1 tbsp.) Chopped parsley;
ground black pepper.

Stewed tomatoes - a step-by-step recipe of cooking with herbs

At the same time, wash the bottles or jars and their caps and place them in sterilization: put half the water in a very large saucepan and lower the jars and caps as soon as the water boils. When the tomato juice is ready, remove the bay leaf and basil and pour it into freshly sterilized jars placed on a metal tray.

Once you fill the jars, put a lid on them and return them. Take tomato juice cooked for the winter in a cold, cold, dry and dark place. Even if the thermal discomfort these days often makes us think twice before cooking something, we need to cook pickled vegetables for the winter. Especially now that we can find everything fresh on the market! We prepared a recipe for tomatoes with pickled tomatoes, ideal for making mom.

To simmer the tomatoes according to the recipe, make a cross-shaped cut on the round part of each tomato and put them in a pan. Add the remaining ingredients, according to the recipe for stewed tomatoes.

Bring to a boil, close the lid, reduce heat and simmer for 5 minutes to cook stewed tomatoes. Tomatoes should be stewed but retained their shape. Do not make a strong fire, otherwise the tomatoes will crack.

Ingredients for Tomatoes Marinated with Garlic

Get the most useful materials for parents directly in your inbox. Tomatoes are thoroughly washed under running cold water and dried. Be sure to choose strong, ripe tomatoes and as low as possible. Garlic is peeled and stored by the entire puppy.

Also wash the leaves of grapes and bay leaves. In a pre-sterilized glass jar lay a layer of grape leaves, a few mustard seeds and pepper. Then add red tomatoes, including garlic, bay leaf and a few cherry leaves. Add remaining leftover pepper and mustard seeds, then cover the entire composition with a layer of grape leaves.

Serve the stewed tomatoes hot and eat with the peel.

How to stew tomatoes with meat

Ingredients for Quenching Tomato

8 tomatoes cut in half
1 thick slice of bread without a crust
4 tbsp. l milk olive oil for lubrication
200 g of boiled meat, coarsely chopped
3 frankfurt sausages, uncooked, coarsely chopped
40 g Parmesan, freshly grated
1 egg
1 egg white
1 sprig of fresh smooth parsley, chopped
1 fresh basil leaf, chopped
1 clove garlic, coarsely chopped
salt and pepper

Cooking stewed tomatoes

At the same time, let the water boil, and when done, add 100 milliliters of vinegar and 1 teaspoon of salt for every liter of water. This brine is poured into a jar of tomatoes and garlic, because it is hot, covered with food foil and a lid, wrapped in a blanket and left to prepare for 1-2 days.

Scrape the seeds and a little pulp out of the tomatoes, sprinkle with salt and place a cut down on a paper towel for an hour to stack the juice to prepare for stewing. Break the bread into pieces, put in a bowl and soak in milk for 10 minutes. Heat the oven to 180 ° C (mark 4 on the gas stove). Grease heat-resistant dish with olive oil.

Put the meat, frankfurt sausages, whole egg, egg white, parsley, basil and garlic in a food processor and mix into a homogeneous mass according to the recipe. Salt and pepper to taste, mix thoroughly again in a combine and fill tomatoes with this mixture. Put the stewed tomatoes on the prepared dish and bake for 20 minutes - until golden brown.

Stewed tomatoes with garlic and zucchini

Ingredients for cooking stewed tomatoes:

1 tomato;
1 medium-sized squash;
2 cloves of garlic;
4-6 olives;
2 leaves of mint;
salt, dried basil, herbs to taste.

Tomatoes should be cut into circles about 1 centimeter thick. Similarly, chop the zucchini, peeled.

Mugs of tomatoes laid on top of the circles zucchini. Vegetables spread in the form and sprinkle them with basil.

Cut one clove of garlic into thin slices and finely chop the second. Cut the olives in half.

For each "toast" lay garlic cloves with olives and greens. Add a little water, mint leaves, chopped garlic and salt.

Tomatoes with garlic bake for 10-15 minutes at a temperature of 230-250 degrees. Decorate the appetizer with fresh greens.

How to stew tomatoes with garlic and ginger

Ingredients to extinguish tomatoes:

570 grams of green tomatoes;
3 tablespoons of ghee or corn oil;
0.5 teaspoons black mustard seed;
8-10 curry leaves;
1 bay leaf;
1 pinch of saffron;
2 tablespoons of candied ginger;
1 tablespoon of black pepper;
2 tablespoons of papaya;
0.5 cups of mango, peach and other fruits to choose from;
2 tablespoons cilantro;
2-4 cloves of garlic.

Cooking stewed tomatoes:

We keep tomatoes in boiling water for about 30 seconds. After that, drain the water and remove the skin from the tomato. We cut the tops of tomatoes crosswise, extract the contents. Now cut the tomatoes into cubes.

Heat the oil in a pan and dip the mustard seeds into it. Add curry, saffron and tomatoes. Cook on medium heat for about 15 minutes.

Now you can add garlic, candied fruits, diced fruits (great if they are slightly underripe). Cook for 15 minutes until the mixture thickens. Remove it from heat and mix with cilantro. Done! Such a dish can be stored even at room temperature or in the refrigerator for several days. Although we dare to assure you: tomatoes with garlic will be a success, and you don’t have to think about storing them!

We hope that we inspired you to culinary experiments. Try, combine different foods and get delicious dishes!

Recipe for stewed tomatoes with mayonnaise and cheese

For this recipe, you need the following components (for five servings): medium-sized tomatoes, one hundred twenty-five grams of mayonnaise, seventy-five grams of hard cheese, seventy-five grams of ham (or sausages), two pickled cucumbers, one boiled carrot. half a lemon, one fourth of a bunch of parsley, and salt to taste.

Cooking stewed tomatoes:

Tomatoes are thoroughly washed and each vegetable is cut off the lid from the opposite stalk. Use a teaspoon to choose the core, lightly add some salt from the inside and turn it upside down to drain the juice. Chop cheese and ham into small cubes and mix with mayonnaise. We start the tomatoes with the resulting mass and cover with a lid, but remember that the lid should not be covered very tightly so that the stuffing is visible. For decoration in stuffing (on the side) we stick parsley sprigs and small cones that are cut from carrots. Put the tomatoes on the dish and garnish with cucumber slices. Beautiful and healthy dish is ready!

The recipe of cooking dishes with photos, see below.

The original way of home canning tomatoes for the winter is to stew them in their own juice and arrange in jars. It turns out a very original snack in appearance that resembles not that, not that sauce. The taste of this dish is very unusual, slightly sweet. This is due to the fact that the composition of the recipe includes sugar. If you adore tomatoes in all forms, be sure to try making these sweet stewed tomatoes for the winter.

The recipe is designed for 5 kg of tomatoes, but you can make a small batch of salad for the sample. I tried this wonderful dish in my mother-in-law, it is so tasty and unusual! I asked for a detailed recipe and at the same time took a few photos. Now I share with you, dear readers, the secrets of cooking stewed tomatoes for the winter. It turns out that everything is done very simply!

Recipe for stewed tomatoes (for winter)

The proportion is as follows:

5 kg of ripe tomatoes;
1 tbsp. l salts;
5 tbsp. l Sahara;
acetic essence 1 tsp;
ground black pepper to taste.

Tomatoes wash and dry with a towel. Separate half of the fruit (2.5 kg) and cut into cubes. Place the sliced tomatoes in a deep saucepan and simmer for 25-30 minutes over medium heat, stirring occasionally. The remaining 2.5 kg of tomatoes cut into larger pieces (like slices).

As soon as the first batch of tomatoes is stewed for half an hour, we add to it the second part of coarsely chopped fruits, put salt and sugar. Stir and simmer another 10 minutes. At the end, pour in vinegar essence, add ground pepper as desired, mix and turn off the canpan.

Glass jars for blanks can be simply sterilized in the oven. Put the clean, dry jars in the oven on the grid at 100 degrees. Heat the jars for a few minutes. Put the prepared stewed salad-sauce in jars and spin them with lids. Banks to turn the lids down and wrap the "fur coat" (something warm).

The next day, stewed tomatoes can be lowered into the basement and, as necessary, get a jar of salad in the winter. Great alternative