Homemade recipes for cauliflower preparations in tomato sauce

For connoisseurs of savory vegetable dishes, I offer simple recipes for winter preparations
of cauliflower in tomato sauce, which can be served as separate appetizers, as a side dish or snacks.

Canning cauliflower with tomato sauce, vegetables and spices
Cauliflower in tomato with zucchini
How to cook curly cabbage in tomato juice with garlic
How to cover cauliflower with tomato dressing and bell pepper
Cauliflower with carrots and onions with tomato paste – appetizer “Until spring”

Canning cauliflower with tomato sauce, vegetables and spices

I would like to share a delicious recipe for canning cauliflower with vegetables. It is prepared without sterilization, which allows the ingredients to retain their benefits.

To make 2 liters of preserves you will need:

Cauliflower – 1.5 kg;
Tomato – 1 kg;
Carrots – 200 g;
Bell pepper – 1 pc.;
Garlic – 100 g;
Dill greens – 100 g;
Parsley – 100 g;
Sugar – 100 g;
Salt – 50 g;
Vegetable oil – 1 cup;
9% vinegar - half a glass.

Preparation: I peel and wash the vegetables. I divide the cabbage into inflorescences, blanch in boiling water for 5 minutes and place in a colander.

I cut the carrots into thin circles. I grind the tomatoes through a meat grinder. I cut the pepper into strips. I chop the greens.

I mix everything, except the cabbage, in a saucepan, pour in the oil, add sugar, salt, after boiling, add the cabbage and cook for 15 minutes.

I put the finished snack in sterilized jars, seal it with lids, cover it with a blanket and, after cooling, put it away for storage.

The dish comes out very tender, with good taste and a pleasant herbal aroma.

Cauliflower in tomato with zucchini

I’m telling you the best recipe that can be served as a separate dish or used as a dressing for making soups and vegetable stews. It turns out to be a truly universally suitable preservation.

For 1 l. Sealings must be taken:

Cauliflower – 300 g;
Zucchini – 150 g;
Large carrots – 1 pc.;
Small fleshy sweet peppers – 2 pcs.;
Tomatoes – 5-6 pcs.;
Onions – 2 pcs.;
Garlic – 3 cloves;
Salt – 1 teaspoon;
Sugar – 2-3 pinches;
Vegetable oil – 4 tablespoons;
Ground dark pepper and other spices - to taste;
Apple cider vinegar – 2 tablespoons.

How to prepare: wash and peel the vegetables.

I separate the cauliflower into inflorescences. I cut carrots, peppers and zucchini into strips, and onions into half rings.

I mix everything in a saucepan, salt, add sugar, butter, simmer until soft for 15 minutes. Then I add crushed tomatoes with garlic, mix, add spices to taste and simmer for another 10 minutes.

I put the finished mixture into unstained 0.5 liter jars, cover with lids and sterilize for 10 minutes. I carefully take it out and roll it up, turn it over and wrap it until it cools, then I put it in the pantry.

Very tasty cabbage will be the winner of any winter table.

How to cook curly cabbage in tomato juice with garlic

It is with pleasure that I share the usual recipe for preparing cauliflower in tomato sauce for the winter. This dish will always be coveted on the winter table.

To get about 5 liters. twists, you should prepare:

Cauliflower - 2 kg;
Tomatoes – 2 kg;
Bell pepper – 200 g;
Garlic – 50 g;
Sugar – 100 g;
Salt – 2 tablespoons;
Vegetable oil – 1 cup;
9% vinegar – 150 ml.

I cook simply: I peel and wash the vegetables.

I pour boiling water over the tomatoes for a few minutes, then remove the skin and chop with a meat grinder.

I cut the pepper into large slices (in half and each half into another 3-4 pieces).

I separate the cabbage into inflorescences.

In a deep saucepan, mix tomatoes with peppers, salt, add sugar, add oil, bring to a boil over medium heat, add cabbage, wait for it to boil and cook over low heat for 20 minutes. Add garlic and vinegar, stir and cook for another 5 minutes.

I put the roast into clean, sterilized jars and cover with boiled lids. I turn them over and leave them wrapped to cool, and then transfer them to the pantry.

How to cover cauliflower with tomato dressing and bell pepper

Another recipe from my collection is crispy curly with herbs and vegetables. Cauliflower marinated using this method does not leave anyone indifferent after tasting.

The following ingredients yield about 4 liters of preparation:

Cauliflower – 2 kg;
Tomatoes – 1.2 kg;
Garlic – 2 heads;
Sweet pepper – 200 g;
Parsley – 200 g;
Salt – 2 tablespoons;
Sugar – 100 g;
Sunflower oil – 100 ml;
Vinegar – 100 ml;
Bitter pepper - to taste.

The preparation is very ordinary: I peel and wash the vegetables.

I separate the cabbage into inflorescences, put it in boiling water and blanch for 5 minutes, then put it in a colander and rinse with cool water.

I grind the remaining vegetables through a meat grinder, add sugar, salt, sunflower oil, mix thoroughly and bring to a boil, add cabbage inflorescences with chopped parsley. I stir thoroughly and after boiling, cook for about 15 minutes, add vinegar and stir.

I put the hot dish in sterilized jars and roll up the lids. I cover the inverted jars with a blanket and, after cooling, store them in the pantry.

The vegetable marinade gives the dish its richness and unique taste.

Cauliflower with carrots and onions with tomato paste – appetizer “Until spring”

I’m revealing the secret of a very unusual canning of cauliflower. This delicious dish will amaze everyone with its taste.

To obtain 12 l. workpieces needed:

Cauliflower – 5 kg;
Carrots – 2 kg;
Onions – 1 kg;
Sweet bell pepper – 1 kg;
Hot reddish pepper – 2 pcs.;
Garlic – 4 heads;
Tomato paste – 750 ml;
Water – 2250 ml;
9% vinegar – 200 ml;
Sugar – 1 glass;
Salt – 5 tablespoons;
Sunflower oil – 400 ml;
Spices (bay leaf, dark and aromatic peppercorns, cloves) - to taste.

How I close it: I clean the vegetables well and wash them.

I divide the cabbage into pieces. I chop the remaining vegetables finely. I dilute the tomato paste with water, bring it to a boil and add carrots to it, cook for 5 minutes and add peppers, cabbage, onions, leave to boil for another 15 minutes.

Next, add garlic and hot pepper, boil for 5 minutes, pour in vinegar and oil, stir thoroughly, after boiling again, remove from heat and place in sterilized jars. I roll up the lids, wrap them up and, after cooling, put them away for storage.

This very tasty snack will keep everyone happy until spring.

“Note to the housewife”: for winter harvesting, you should choose unsullied fruits, without plaque, stains, or pests. Cabbage forks must have a dense and elastic texture without broken inflorescences and uniform color. Deformation indicates a violation of storage rules. The inflorescences should look juicy and not dry out, because a wilted vegetable will not produce the appropriate amount of juice, which significantly affects the curling properties.

Before production, it is better to soak the cabbage inflorescences for 10 minutes in salt water to get rid of possible pests inside the fruit.

The most detailed information about dishes prepared from cauliflower with tomatoes can be found in the video recipe. Bon appetit!

Cauliflower for the winter in tomato sauce

The harvesting season is in full swing. Housewives try to process as many vegetables and fruits as possible in order to provide their families with canned goodies for the winter. Cauliflower in tomato sauce is another successful homemade recipe that will take up decent space on the shelf with pickled tomatoes and cucumbers.

Cauliflower is cooked in tomato without sterilization, which is very convenient. First, the inflorescences must be blanched, and then boiled in a sauce made from new tomatoes and placed in jars. A minimum of effort - and delicious canned cabbage is ready for the winter! It is crispy, sour, with the smell of garlic. Nice snack!

Ingredients

cauliflower inflorescences – 1 kg
tomatoes – 700 g
bell pepper – 1 pc.
garlic - 3 teeth.
sugar – 2 tbsp. l. no slide
salt – 1 tbsp. l. with a low slide
refined vegetable oil – 50 ml
vinegar 9% – 50 ml

Manufacturing

First you need to cook the cauliflower. I cleared the fork from the upper greenish leaves, painstakingly washed it in running water, cut the inflorescences from the stalk and divided them into small pieces - the clean weight was 1 kg.

In order for the cauliflower preparation to stand well for the winter and not become cloudy, the inflorescences must be blanched, in other words, boiled in boiling water, but not until fully cooked. To do this, I brought about 3 liters of water to a boil in a saucepan. I poured the inflorescences into boiling water, covered the pan with a lid and boiled for 5-6 minutes (from the moment of adding, there is no need to wait for it to boil again). After this, I threw the boiled cabbage into a colander and left until it cooled completely.

Next I prepared the ingredients for the tomato sauce. I washed the tomatoes, cut them into pieces and removed the stems with the greenish core. If you wish, you can peel their skins - place them in boiling water for a few minutes, and then pour them over with cool water, after this “contrast shower” the skins can be easily removed from the tomatoes (I didn’t peel them). I washed the pepper, removed the seed box and cut it into a large cube. Grind the vegetables in a blender until pureed. If you don’t have a blender, you can use a meat grinder.

Pour the tomato puree into a saucepan (size 3 l) with a thick bottom. I also sent garlic there, passed through a press. Pour in refined vegetable oil, add salt and sugar. Place on medium heat and bring to a boil. Boil for 5 minutes, stirring.

I dumped the cabbage into the bubbling tomato sauce. Reduced the heat, covered the pan and cooked everything together for 10 minutes at a low simmer, stirring.

At first there will not seem to be a lot of water, but over time the vegetables will settle into the pouring. After 10 minutes, I poured 9% table vinegar into the pan. Boil for another 2-3 minutes and remove from heat. In the end, the cabbage should remain al dente, a little undercooked, it will still be “under the fur coat” and then remain crispy. At the very end of production, do not forget to take a sample and add more salt or sugar if the tomatoes are very sour.

I put the cauliflower in sterilized hot jars - it’s better to fill it not to the neck, but to the shoulders, in other words, 2-3 centimeters below.

Filled with sauce to the very top and sealed with sterilized lids. She turned the jars upside down, wrapped them tightly in a blanket and left them until the glass cooled.

After complete cooling, all that remains is to put the containers away for storage in a cold and dark space. The shelf life of home-canned cabbage is 1 year.

Cauliflower in tomato for the winter

The time for seasonal preparations is still in full swing; almost all housewives strive not only to process the fed and harvested vegetables, but also to provide their family with canned goodies from them for the winter. Now I’ll tell you about canned cauliflower in tomato sauce.

It is adored and appreciated for its tender, piquant taste and, of course, for its usefulness, because cauliflower is rich in vitamins and minerals, is easily digestible and helps strengthen the body. Moreover, its uniqueness lies in the fact that, thanks to its gentle neutral taste, cauliflower can be combined with a wide variety of products.

Total cooking time – 0 hours 40 minutes
Active cooking time – 0 hours 30 minutes
Cost - very economical
Calorie content per 100 g – 42 kcal
Number of servings – 12 servings

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how to cook cauliflower in tomato for the winter

Ingredients:

Cauliflower – 2 kg
Sugar – 2 tbsp.
Vegetable oil – 3 tbsp.
Vinegar – 2 tbsp. 9%
Tomato – 1.5 kg
Bell pepper – 1 pc.
Garlic – 4 teeth.
Parsley – 1 handful(s)
Salt – 1 tbsp. for tomato sauce
Water – 3 l
Salt – 1 tsp. for blanching

Manufacturing:

When starting to prepare cauliflower in tomatoes for the winter, remove the leaves from the cauliflower head and cut off individual inflorescences from the stalk.

These inflorescences can be cut into small pieces if desired.

Bring a large saucepan of water to a boil, add salt.
Place all cauliflower florets in boiling water and boil (blanch) for about 5 minutes.
After this, discard the boiled cabbage in a colander.

Next, prepare the ingredients for the tomato sauce.

Peel the garlic cloves. Wash the sweet pepper, remove seeds and cut into several pieces.

Now about tomatoes.
It is best to choose perfectly ripe, fleshy types - in such watery seed pods are very small. Therefore, the sauce itself will be the thickest and richest. We need to peel the tomatoes. To do this, it is enough to first immerse them in boiling water for 1 minute and then transfer them to very cool water. After such a contrasting change in temperature, the peel is removed once or twice, very simply.

We also cut the peeled tomatoes into pieces and put them in a blender. We'll also put garlic cloves and chopped bell peppers there. Grind well. All vegetables can simply be ground using a meat grinder if you don’t have a blender.

Pour the resulting liquid mass into a saucepan. Add sugar, vegetable oil and salt.

Immediately after boiling, reduce the heat to low and add the boiled cabbage inflorescences and finely chopped parsley.

Cook everything together for about 10 minutes - it’s probably not worth more, because the cauliflower is very warm - it can boil into porridge. Knowing this peculiarity of it, you should also stir it very carefully.

Add vinegar at the very end of cooking and immediately remove from heat.

While still hot, transfer to clean, sterilized jars and immediately roll up (close tightly).
Cool upside down, covered warmly. They store well in a cold, dark room for about six months. They didn't inspect it any longer.

A very beautiful and tasty addition instead of tomato sauce.
Try it, maybe you will like this necessary preparation of cauliflower in tomatoes for the winter!

Cauliflower in tomato for the winter

Ingredients

Cauliflower – 2 kg

Tomatoes – 1.2 kg

Garlic – 2 heads

Sweet pepper – 200 g

Parsley – 200 g

Sunflower oil – 100 ml

Table vinegar – 100 ml

Bitter pepper - to taste

60 kcal
1 hour
1 hour

Photo of the finished dish

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Step-by-step recipe with photos

Savory vegetable preparations constantly amuse us in the winter season and not only. I suggest preparing cauliflower in tomato sauce for the winter. Cauliflower is not as popular as other vegetables, but in terms of taste it is no worse than tomatoes, cucumbers or other most needed vegetables.

To make cauliflower in tomatoes for the winter, take the following products as in the photo.

Separate the cauliflower into small florets and wash well. Boil enough water in a saucepan. Place the inflorescences in boiling water. Blanch for 5 minutes. Then drain in a colander and rinse with cool water.

Wash the sweet and bitter peppers, remove the seeds. Grind the peeled garlic, sweet and bitter peppers, and washed tomatoes through a meat grinder. Add salt, sugar, sunflower oil. Stir and bring to a boil.

Add cauliflower florets and chopped parsley to the boiling mixture. Stir. Bring to a boil. Cook for 10-15 minutes. Finally add vinegar and stir. Sterilize containers with lids in advance.

Pack the fried cabbage into sterile containers and seal tightly. Turn over and wrap well until completely cool. After this, you can put the workpiece in a dark, cold space.

Cauliflower in tomato is ready. Bon appetit!

Homemade recipes for cauliflower preparations in tomato sauce