Tomato recipe; Real jam; for homemade lovers

Finger-licking tomato recipe for homemade lovers

Tomato is a vegetable from which you can prepare hundreds of indescribably delicious dishes. Every housewife has her own signature recipe for finger-licking tomatoes. Sun-dried, pickled, salted tomatoes are breathtakingly delicious. And if you add various spices, herbs, vegetables and even fruits to them, you get an amazing preparation for the winter. But every season, more and more new unique recipes arise, surprising with their simplicity and truly revealing the taste of such an ordinary vegetable as a tomato.

Recipe for tomato “Finger lickin’ good” with onions in layers

A mind-bogglingly ordinary recipe, but the Finger-Lickin’ Day Tomatoes turn out to be quite tasty. This dish is eaten instantly, there is not even any brine left in the jars. Tomatoes and onions are cut into pieces, so they marinate very quickly; they can be consumed within a day. Lightly salted tomatoes go well with boiled or fried potatoes. During the pickling process, the fruits acquire a fresh smell. Even just with rye bread, this is a very tasty dish.

To make the blank you will need:

tomatoes – 10 pcs;
onions – 5 medium-sized pieces;
bay leaf – 5-6 leaves;
allspice – 10 pcs;
sweet sand - 1 tbsp. l;
salt – 2 tbsp. l;
apple cider vinegar - 4 tbsp. l;
water – 1.5 l;
vegetable oil – 3 tbsp. l.

The amount of water in this recipe is indicated with reserve. It all depends on the juiciness of the tomatoes and onions. It is better to create more marinade and let it remain, than to urgently prepare a new batch if there is not enough filling.

For this recipe, it is better to take tomatoes that are fleshy and not very juicy, and the onions are hard, not liquid. If the tomatoes and onions are juicy, use less water or completely flood the vegetables with a consistency of sugar, salt and vinegar.

Blank manufacturing method:

Prepare the vegetables. Tomatoes are washed and cut into 2-4 parts (depending on the size of the fruit). Peel the onion and cut it into rings or half rings.
Prepare the marinade. Pour water into the pan, add salt, sugar, bay leaf, and aromatic pepper. Boil. Pour in vinegar and oil.
Start marinating. Banks are sterilized. Place a layer of tomatoes and a layer of onion rings on the bottom. So, alternating vegetables, fill the container. Fill them with 100% marinade. Cover with a lid and leave to cool. After cooling, put it in a cold space.

You can try preservation the next day. If you put the tomatoes and onions on a plate, pour over the fragrant sunflower oil, then the most delicious salad is ready!

In a similar way, greenish and reddish “finger licking” tomatoes can be preserved with garlic or with sweet Bulgarian cut into thin slices. It’s also tasty and at the same time very beautiful if you take peppers of different colors.

Tomatoes in their juice

To make this recipe, you only need salt and the tomatoes themselves. In addition, the dish is not only tasty, but also economically profitable, because overripe, burst, crushed tomatoes are used for filling, which almost everyone simply throws away.

Manufacturing includes the following steps:

Select fleshy, not very large tomatoes. They must be undamaged. They are washed and dried.
Before salting finger-licking tomatoes, any tomato is pierced halfway or completely with a skewer near the stalk. This is done to prevent the fruits from bursting.
The jars are washed with hot water and sterilized. Keep the lids in boiling water for 5-10 minutes. Dry the jars and lids.
They make juice. For this you will need tomatoes that are not suitable for pickles. They are washed and crushed using a meat grinder, mixer, or juicer. Pour into a saucepan, add salt, bring to a boil over low heat, boil for 5 minutes, stirring constantly. Per liter of preparations you will need approximately 500-750 ml. juice
Place the tomatoes in jars and pour hot juice over them. At first, the jars are filled carefully, in a thin stream, so that the glass does not burst. After pouring slightly, you should wait 20 seconds, and then pour the juice at full strength. When the jars are filled, they immediately roll up the lids with juice and cover them with a blanket. Every other day, you can put the jars in a cold storage space.

They salt the juice very well, because you need the tomatoes that will be poured into it to be perfectly salted.

Almost all lovers of canned food like this method of pickling tomatoes because only tomatoes and their juice are used in the process. No vinegar. In addition to the delicious tomatoes, the jars also contain delicious juice, which is used for borscht and making various gravies.

This recipe for pickling tomatoes “You'll lick your fingers” does not include sterilization of the preparations. But for the best preservation, you can put the jars in a pan (the bottom is lined with napkins beforehand for uniform heating), fill with water up to the shoulders of the jars. Boil over low heat for about 20 minutes. After sterilization, close the containers with lids, turn them upside down, cover with a blanket and wait for complete cooling.

Adviсe

When trying a new recipe for the first time, it is better to create a small batch literally according to the proposed option.

This way you can decide on proportions and taste. After all, all people have different tastes; some people will find the same preparation lightly salted, while others will find it too salty. Having tried the unique recipe, you will be able to diversify it to your own taste in the future.

Canned or salted tomatoes are a delicious dish that has not lost its popularity for almost all decades. Almost all housewives have their own finger-licking recipe for preparing tomatoes. Classic “grandmother’s” recipes are complemented by “hits of the season.” They make spicy tomatoes with horseradish and mustard, marinate them with cherry, raspberry, oak leaves, even grapes. They can be served at any time of the year; they are always delicious.

Video recipe for tomato “You'll lick your fingers”

Pickled tomatoes “You'll lick your fingers”

Very tasty tomatoes. so great for a gala table.. and pickle in the morning is a blessing)))

Ingredients for “Finger-lickin’ good pickled tomatoes”:

Water - 3 l
Salt - 3 tbsp. l.
Sugar - 7 tbsp. l.
Vinegar (9%) - 1 cup.
Tomato (ripe, but not soft)
Dark pepper (peas)
Bay leaf
Bulb onions

Nutritional and energy value:

Ready meals
kcal 763.4 kcal	proteins 1.8 g	fat 0.2 g	carbohydrates 190.3 g
100 g dish
kcal 20.5 kcal	proteins 0 g	fat 0 g	carbohydrates 5.1 g

Recipe for “Finger-licking pickled tomatoes”:

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The only negative about this website is that almost everyone indicates the “GLASS” of the ingredient, but does not write what volume this glass is.
250,200,300ml, etc. It’s especially cool when it comes to vinegar, they do everything “boom” and add as much as possible (based on the comments), but somehow they want specifics and specifically from the creator of the recipe.
Not very willing to experiment and translate products.

I found a recipe for these tomatoes on the Internet and 99% of people add 50 ml of 9% vinegar to 1 liter of water, it turns out that for 3 liters of water there will be 150 ml of vinegar, so now sit and think how much to add and whether this recipe will not have a lot of “GLASS” of vinegar 200-250 ml per 3 liters of water.

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September 21, 2016 Semenova76 #

August 30, 2016 Anna Prokopchuk #

Finger-licking tomato recipe for homemade lovers

Recipe for tomato “Finger lickin’ good” with onions in layers

To make the blank you will need:

tomatoes – 10 pcs;
onions – 5 medium-sized pieces;
bay leaf – 5-6 leaves;
allspice – 10 pcs;
sweet sand - 1 tbsp. l;
salt – 2 tbsp. l;
apple cider vinegar - 4 tbsp. l;
water – 1.5 l;
vegetable oil – 3 tbsp. l.

Blank manufacturing method:

Prepare the vegetables. Tomatoes are washed and cut into 2-4 parts (depending on the size of the fruit). Peel the onion and cut it into rings or half rings.
Prepare the marinade. Pour water into the pan, add salt, sugar, bay leaf, and aromatic pepper. Boil. Pour in vinegar and oil.
Start marinating. Banks are sterilized. Place a layer of tomatoes and a layer of onion rings on the bottom. So, alternating vegetables, fill the container. Fill them with 100% marinade. Cover with a lid and leave to cool. After cooling, put it in a cold space.

You can try preservation the next day. If you put the tomatoes and onions on a plate, pour over the fragrant sunflower oil, then the most delicious salad is ready!

Tomatoes in their juice

Manufacturing includes the following steps:

Select fleshy, not very large tomatoes. They must be undamaged. They are washed and dried.
Before salting finger-licking tomatoes, any tomato is pierced halfway or completely with a skewer near the stalk. This is done to prevent the fruits from bursting.
The jars are washed with hot water and sterilized. Keep the lids in boiling water for 5-10 minutes. Dry the jars and lids.
They make juice. For this you will need tomatoes that are not suitable for pickles. They are washed and crushed using a meat grinder, mixer, or juicer. Pour into a saucepan, add salt, bring to a boil over low heat, boil for 5 minutes, stirring constantly. Per liter of preparations you will need approximately 500-750 ml. juice
Place the tomatoes in jars and pour hot juice over them. At first, the jars are filled carefully, in a thin stream, so that the glass does not burst. After pouring slightly, you should wait 20 seconds, and then pour the juice at full strength. When the jars are filled, they immediately roll up the lids with juice and cover them with a blanket. Every other day, you can put the jars in a cold storage space.

They salt the juice very well, because you need the tomatoes that will be poured into it to be perfectly salted.

Adviсe

When trying a new recipe for the first time, it is better to create a small batch literally according to the proposed option.

Video recipe for tomato “You'll lick your fingers”

Finger-licking tomatoes for the winter

How nice it is to open a jar of juicy, aromatic tomatoes in winter, which seem to radiate the taste and smell of summer! Marinated tomatoes are the most delicious preserved food, which can either serve as a separate snack or be an addition to various dishes. Canned tomatoes will be appropriate both at the daily and at the festive table, and the abundance of options for their production will allow you to constantly amaze your family and friends with new recipes. Kedem.ru will tell you how to prepare “finger lickin’ good” tomatoes for the winter, so that you end up with tasty preparations and can enjoy the fruits of your own labor with appetite.

For pickling, you should choose high-quality vegetables of the 1st grade and size - small and medium-sized tomatoes will simply fit in a jar, while large and fleshy ones will have to be cut. The tomatoes should be firm and undamaged. To prevent the skin of the fruit from cracking when adding hot marinade, the area where the stalk was removed should be pricked with a toothpick. If you are not a fan of tomato skins, you can remove them from new tomatoes in advance by pouring boiling water over them.

The second important point after choosing vegetables is the cleanliness of the container used. Cans and lids for preservation must be thoroughly washed and sterilized. You can sterilize containers using the usual method over steam, or in the oven or microwave.

And the 3rd main component of delicious pickled tomatoes is aromatic herbs and spices. Your pickled tomatoes will perfectly complement dark peppercorns, allspice, cloves, dill, parsley, basil, tarragon, currant leaves, cherry leaves, horseradish and almost all other spicy ingredients. Adding garlic, chili or hot pepper will make your preparations more special, and adding bell peppers, apples, carrots and onions will give the brine a sweetish taste and make the appetizer more appetizing.

The main preservative when pickling tomatoes is table vinegar, but if you want to create the most gentle taste of tomatoes and brine, you can use the least harmful citric acid, adding it in the same proportions. Even kids can eat these tomatoes. You can also create the most unique preparations if you change table vinegar to apple, wine or balsamic.

Heat treatment of tomatoes can be carried out using 2 methods. In the first case, pour boiling water twice or three times, followed by infusion for 10-20 minutes. In the 2nd case, the tomatoes are filled with marinade once, after which they are sterilized. Ready-made preserves should be stored in a cool, dark place at a temperature not exceeding 16 degrees.

Finger-licking tomatoes for the winter are a wonderful combination of spicy sweetness and light sourness, which makes tomatoes so savory and appetizing for people of all ages. Little time and patience, and your efforts will definitely be rewarded with compliments and praise from loved ones! Inspired? Then head to the kitchen!

Pickled tomatoes for the winter “You'll lick your fingers”

Ingredients:
For 3-liter jars:
1.5-1.8 kg of tomatoes,
2 onions,
3 cloves of garlic,
15 dark peppercorns, 12
allspice peas, 6
clove buds
6 bay leaves,
3 currant leaves,
3 leaves cherries,
3 dill umbrellas,
3 tablespoons of 9% vinegar,
2 tablespoons of sugar,
1 tablespoon of salt,
1.5 liters of water.

Production:
Place currant leaves, cherry leaves, chopped garlic, dill umbrellas, bay leaves, pepper and cloves on the bottom of the jars. Place cooked tomatoes and onion cut into half rings into jars - in layers or together. Pour water into the pan, add sugar and salt, stir and bring to a boil. Add vinegar and pour the hot marinade over the tomatoes. Cover the jars with lids and sterilize for about 15 minutes, then roll up the lids, turn them upside down and cool, wrapping them in a blanket.

Pickled tomatoes “Spicy”

Ingredients:
For a three-liter jar:
2 kg of tomatoes,
1 bunch of dill,
1 hot pepper,
9 cloves of garlic,
3 tablespoons of salt,
2 tablespoons of 9% vinegar,
1.5 liters of water.

Preparation:
Place half of the chopped dill, thinly sliced garlic cloves and hot pepper, seeded and cut into rings, on the bottom of the jars. Pack the tomatoes tightly into the jars and add the remaining dill. Bring water and salt to a boil, pour in vinegar and pour the purchased marinade over the tomatoes. Roll up the jars with lids and let them cool by turning them upside down and wrapping them in a blanket.

Tomatoes, marinated in slices

Ingredients:
For seven liter jars:
2.5 kg of cream tomatoes,
2-3 onions,
1 bunch of parsley,
7 cloves of garlic,
20 dark peppercorns, 7
bay leaves
7 tablespoons of vegetable oil,
7 tablespoons of sugar,
3 tablespoons spoons of salt,
45 ml of 9% vinegar,
3 liters of water.

Preparation:
Wash the tomatoes, cut them in half or into quarters if the tomatoes are large. Remove the stem from the pulp. Divide the onion, cut into rings, peeled garlic cloves, spices and vegetable oil between sterilized jars. Place pieces of tomatoes into jars - preferably cut side down. Boil water with sugar and salt, then add vinegar and pour the marinade into the jars. Sterilize the jars for 20 minutes, then roll up the lids. Turn the jars upside down, wrap them in a warm blanket and let the preserves cool.

Marinated tomatoes without sterilization

Ingredients:
For one liter jar:
500-600 g of tomatoes,
1-2 cloves of garlic,
1 sprig of parsley,
1 sprig of dill, 1
horseradish leaf,
1 bay leaf,
1/2 bell pepper,
3 aromatic peppercorns,
2 tablespoons of sugar ,
1 tablespoon of salt,
1 tablespoon of 9% vinegar,
500 ml of water.

Preparation:
Place horseradish leaves cut into strips, peeled and thinly sliced garlic cloves, bay leaves and aromatic peppers at the bottom of sterilized jars. Wash the tomatoes, remove the stems and prick any vegetable with a toothpick. Place the tomatoes in jars, placing sprigs of herbs and chopped bell peppers between them. Boil water and pour it over the tomatoes in the jars. Cover the jars with lids, wrap them in something warm and leave for 15-20 minutes. Pour the water back into the pan, add a little more water, because some of it will evaporate, bring to a boil again and pour into jars. Wrap the jars and leave for another 15 minutes. Drain the water back into the pan, add sugar and salt, and bring to a boil. Pour the vinegar directly into the jars. Pour the bubbling marinade over the tomatoes and cover with sterilized lids. Turn the jars upside down, wrap them in a blanket and leave to cool.

Tomatoes marinated with herbs and garlic

Ingredients:
For 10 liter jars:
8-9 kg of tomatoes,
3-4 onions,
2 heads of garlic, 1 bunch of
dill,
1 glass of 9% vinegar,
30 tablespoons of vegetable oil,
10 bay leaves,
10 aromatic peppercorns,
1 -2 pods of hot pepper,
7 tablespoons of sugar,
3 tablespoons of salt,
3 liters of water.

Preparation:
Place chopped dill, chopped hot pepper, peeled garlic, bay leaf and aromatic pepper on the bottom of sterilized jars. Add 3 tablespoons of vegetable oil to each jar. Place the tomatoes in jars, adding onion, cut into rings, on top. Prepare the marinade by boiling water with sugar and salt. Pour in vinegar and fill jars of tomatoes with the purchased marinade. Cover the jars with lids, sterilize for 10-15 minutes, then roll up the lids. Cool the jars by turning them upside down and wrapping them in a blanket.

Sweet tomatoes marinated with apples and bell peppers

Ingredients:
For one three-liter jar:
2 kg of tomatoes,
1-2 hard apples,
1 bell pepper,
1 sprig of parsley,
5 tablespoons of sugar,
1 tablespoon of salt,
1 teaspoon of 9% vinegar.

Preparation:
Mix cooked tomatoes and sliced apples into sterilized jars. Place bell peppers and herbs cut into pieces between the tomatoes and apples. Pour boiling water over the tomatoes and let stand for 5-10 minutes. Pour the water into a saucepan using a special lid with holes, add sugar, salt and bring to a boil. Pour in vinegar and pour the bubbling marinade into jars. Roll up the jars with sterilized lids, turn them over, cover with a blanket and leave to cool.

Try to prepare tomatoes for the winter according to our recipes, and you will be infinitely happy with the results you get! Successful preparations for you!