Tomato preserves for winterare a great way to keep the flavors of summer in. However, it is worth preparing them not only for taste, but also valuable nutritional and he alth properties that tomatoes have. In winter, when we lack fresh vegetables and fruit,tomato preserveswill perfectly complement our diet. Get to know the besttomato preserves for winterand enjoy their taste!
Tomato preserves for winter
Tomatoes are one of the he althiest vegetables we can eat.The natural red pigment lycopene they contain is one of the strongest antioxidants. Thanks to its content, tomatoes prevent heart attacks, atherosclerosis and cancer. Importantly, they do not lose these properties during heat treatment. Therefore, regardless of the method of preparation, whether raw or in the form of preserves, tomatoes are rich in nutritional value. Combined with appropriate herbs, such as basil or oregano, they provide a really great taste experience. No wonder there are so manyrecipes for tomato preserves for the winterthat help to stay he althy and remind us of the summer.
Whole tomatoes in jars for the winter
When preparingtomato preserves for the winterit is worth keeping at least some of the fruit whole, pasteurized in jars. Here is a simple recipe how to do it.
Ingredients:approx. 10 kg of tomatoes, preferably Roma or San Marzano, 1 bunch of basil, you also need approx.9 liter jars.
Preparation:The jars should be washed and steamed, this can be done in the dishwasher. Then we rinse the basil and tear off the leaves. Wash the tomatoes and remove the stalks. Pour them with hot water for 1-2 minutes and quickly put them into cold water. Thanks to this, it is very easy to remove the skin from them. Fill each jar tightly with the peeled tomatoes, put a few basil leaves on top. Finally, close the jars tightly and put them in a pot with cold water that you are cooking. When the water in the pot with jars starts to boil (approx. 15 minutes), turn off the gas and let the jars cool down completely (approx. 10 hours). And we have already preservedwhole tomatoes for the winter
Pickled tomatoes for winter
Although they are much less popular with us than pickled cucumbers, it is already completely in Ukraine, wherepicking tomatoes for the winteris very common. Pickled tomatoes can be served as a side dish, an addition to meat and cold cuts, or an ingredient in salads.After chafing, they can be added to soups and sauces.
Ingredients:approx. 1 kg of ripe tomatoes, approx. 10 black peppercorns, a piece of horseradish, 1 large spoon of s alt, 3 sprigs of dill with an inflorescence, 1 white onion, cut into feathers, 10 grains mustard seed, 6 tarragon leaves, 3 cherry leaves.
Preparation:Wash the tomatoes thoroughly, remove the stalks and prick with a fork in several places. Then take the dish in which we will pickle the tomatoes, preferably stoneware. We put tomatoes and spices in layers. We start with a layer of tomatoes, on which we put pepper, horseradish and dill. Again, a layer of tomatoes. In a pot, boil a liter of water with s alt, mustard, onion, tarragon and cherry leaves. Pour our tomatoes in a stoneware dish. Cover and set aside for approx. 3 days to pickle. After this time, put the tomatoes into jars and pour the same brine in which they were stewed. We pasteurize the jars for 15 minutes. Then put it upside down and cool it down.And we have readytomato preserves for winterin the form of silage.
Basic tomato sauce
Tomato sauceis a great addition to pasta, pizza, stuffed cabbage or meatballs. You can also prepare tomato soup on its basis. When preparingtomato preserves for the winter , it is also worth making a sauce according to this simple recipe.
Ingredients:1 kg of tomatoes, 1 small spoon of s alt, a little pepper.
Preparation:Making thispreparation with tomatoeswe start with washing the fruit. Then remove the stalks and cut them into quarters. Put them into a pot and macerate on low heat so that the peel of the tomatoes comes off easily. Pour the macerated tomatoes onto a sieve and rub them until only the skins are left on the sieve. Thus, we get a thick mass of tomato sauce. It should be seasoned with s alt and pepper and poured into jars. Paste the jars with tomato sauce in a pot of water for approx.7 minutes, cover the pot! Well, we have more, easy and quick to preparetomato preserves for the winter
Tomato ketchup
Ketchup doesn't need to be recommended to anyone. Althoughketchup recipeis a bit more complicated and requires the use of many ingredients, it is worth thinking about it when preparingtomato preserves for the winterIt will undoubtedly provide the full flavor of our dishes.
Ingredients:2 kg of tomatoes, 2 red peppers, 4 white onions, 2 peeled garlic cloves, 250 ml of apple cider vinegar, 15 mustard seeds, 1 teaspoon of cumin, 10 peppercorns, 50 g sugar, 1 teaspoon herbal s alt, 1 teaspoon paprika powder, a pinch of hot paprika, a pinch of nutmeg.
Preparation:Wash tomatoes and peppers , remove the stalks and seed nests in peppers. Cut the vegetables into large pieces. Coarsely chop the onion and garlic. Put everything in a pot and simmer in 125 ml of apple cider vinegar until the liquid evaporates.Then run everything through a razor or wipe it through a sieve. Tie the grains of mustard seeds, caraway seeds and peppercorns in a bag. Together with the remaining spices and the rest of the apple cider vinegar, mix with the tomato-pepper mass. Cook over low heat until a thick mass is obtained. Remove the spice bag, pour hot ketchup into jars and seal tightly immediately. Done.
Ketchup is undoubtedly one of the most populartomato preservesnot only for winter. And the homemade one tastes much better than the one bought in the store.
Katarzyna Matuszak
