Tomatoes stuffed with celery for the winter. Tomatoes with garlic for the winter - recipes for aromatic tomatoes with natural pungency. Video recipe for Georgian stuffed tomatoes

Stuffed tomatoes prepared according to this recipe are very tasty, spicy and spicy. They are made very simply. Having opened a jar of these stuffed tomatoes in winter, you will be surprised to find that the result exceeded all expectations. This portion yields 2-3 three-liter cans of tomatoes (depending on their size).

To prepare stuffed tomatoes for the winter we will need:
60 tomatoes;
10 pieces. sweet pepper;
1 cup garlic;
1 bunch of celery;
1 bunch of dill;
1 bunch of parsley.
For the marinade:
2 liters of water;
200 g vinegar 9%;
200 g sugar;
100 g salt.

To prepare the filling for stuffing tomatoes, take parsley, dill, celery, garlic and sweet pepper, and grind everything in a meat grinder.

Wash the tomatoes and cut them in half, not going all the way through. We put our filling into the cut. Pack the stuffed tomatoes tightly into a sterilized jar.

To prepare the marinade, mix all the ingredients: water, vinegar, salt and sugar. Bring to a boil and pour the hot marinade over our tomatoes. Sterilize the jars with tomatoes and marinade for 15 minutes, roll them up with a key and wrap them in a warm blanket. Our spicy stuffed tomatoes will delight us in winter with their wonderful taste.

If you are tired of regular tomato preparations, then I can offer you an excellent option for stuffed tomatoes for the winter. This rather interesting and beautiful dish will be an excellent appetizer.

INGREDIENTS

• Tomatoes 1.2-1.5 Kilograms
• Bell pepper 1-2 pieces
• Horseradish root 1 piece
• Garlic 3-4 cloves
• Fresh parsley 50 grams
• Bay leaf 2 pieces
• Dill umbrella 1 piece
• Allspice peas 3-4 pieces
• Hot pepper 0.5 pieces
• Water 1 Liter
• Aspirin 2 pieces
• Salt 1.5 tbsp. spoons
• Sugar 2 tbsp. spoons

We choose tomatoes that are slightly unripe, the main thing is that they are firm and strong. We wash them under cold water.

TOMATOES STUFFED FOR WINTER

vinegar 9% - 300 ml.

*this amount of brine is enough for about three three-liter jars.

**If you need less brine, this is easy to calculate.

First prepare the filling. Grate the carrots into small strips, chop the garlic, finely chop the parsley, and chop the peppers into small pieces.

Gently mix all the prepared vegetables.

Wash the tomatoes, cut each tomato in half, but not all the way.

Place the filling inside the cut.

Place parsley sprigs (I put parsley stems), bay leaf and black peppercorns at the bottom of a glass jar.

Then fill the jar with tomatoes, shaking so that the tomatoes fit tightly. The remaining filling can be placed on top of the jar.

Pour boiling water over the tomatoes and let stand for 30 minutes.

Then drain the water from the jar into a saucepan, add salt, sugar, vinegar and pour boiling brine over the tomatoes. Roll up the lid of the jar and tip it upside down.

After a day, you can put away the jar of stuffed tomatoes for storage. After 30 days, the salted tomatoes will be ready, you can start taking samples.

Delicious stuffed salted tomatoes are ready. Have a delicious winter and bon appetit!

Tomatoes and garlic are used to prepare delicious salads, snacks, and pickles for the winter. Many people love this universal combination for its special aroma and unique taste. Dishes prepared from these vegetables according to various recipes, with the addition of herbs, spices, marinades, etc., are served at any time of the year. They are used as an addition to hot meat dishes and side dishes and as a tasty, independent snack.

Salted tomatoes with garlic and herbs - “traditional” Russian appetizer

Tomatoes made according to this old recipe turn out juicy, salty and moderately piquant. They are good served in combination with aromatic meat dishes.

To prepare them, the following ingredients are needed per one liter jar:

• medium tomatoes - 0.5 kg and 1 head of large garlic;
• fresh horseradish leaves, dill (umbrellas and twigs) – 1–2 pcs.;
• table salt (15–20 g) and dried bay leaf.

The tomatoes are washed with water, the garlic is peeled and divided into slices. The greens are also washed, dried or spoiled parts are removed and placed at the bottom of clean, pre-sterilized jars. Place tomatoes mixed with garlic on top and cover with an umbrella or dill herb.

Place chopped dill stalks and bay leaves into boiling salted water; you can additionally add a pinch of ground black pepper. Next, stir and cook for 5–7 minutes.

Then the contents of the jars are filled with hot solution so that only liquid gets inside, and the greens and bay leaves are removed.

For better winter storage, the jars are boiled for 15–20 minutes, after which the lids are tightly rolled up, turned over and wrapped in a blanket or other warm cloth.

Tomatoes marinated and stuffed with garlic - classic recipe

Another version of traditional pickling, only in this case they use a marinade with vinegar. Vegetables stuffed with fresh garlic cloves are better salted and turn out more aromatic and juicy.

To prepare the roll, use tomatoes of late varieties, round or plum-shaped, but always with a dense pulp structure. In addition to the main vegetables, the following products are taken for pickling per one liter container:

• salt and sugar (2 tablespoons and 1/4 cup, respectively);
• fresh garlic - large cloves;
• peppercorns, dill umbrellas and cloves;
• bay leaf and vinegar essence (5–6%).

The garlic is peeled and the tomatoes are washed with water.

Using a sharp knife, carefully cut out the stalk at the top of the vegetable so that a clove of garlic fits into the resulting hole.

The dill is washed, then some of the greens are placed on the bottom of a clean jar, some are mixed with the main vegetables when storing.

At the same time, prepare the filling. As soon as the water boils, add peppercorns, salt, a little sugar, cloves, bay leaves and the remains of dill stems. 7-10 minutes after cooking, the boiling marinade is poured into jars with arranged stuffed tomatoes and herbs and left for 15-20 minutes, without covering the containers with lids.

Then the liquid from the cans is poured into a saucepan, put on fire, boiled for several minutes, after which vinegar is added. The resulting solution is poured over the vegetables again, immediately rolled up, turned over and allowed to cool at room temperature.

Lightly salted tomato appetizer in Armenian style

These tomatoes stuffed with herbs cook very quickly, and the end result is an incredibly juicy and tasty dish that goes well with fried potatoes, mushrooms and other side dishes, and, of course, traditional Armenian kebab.

For preparation, combined green and red “hard” varieties of “plum” tomatoes or other later types are used.

In addition to the vegetables themselves, you will also need garlic and fresh parsley and dill.

This recipe also allows the use of horseradish, cherry or currant leaves as additional spices.

For the brine you need salt and bay leaf, dry mustard and peppercorns (2-3 pieces per liter of water).

Boil water, add all the spices and salt, boil them, stirring, for 7-10 minutes, turn off the heat and leave the brine to cool. At this time, wash the tomatoes, then make a longitudinal and transverse cut (crosswise) or carefully cut off the top.

The greens are washed and chopped with a knife, then added to crushed garlic and mixed. The resulting mixture is stuffed with the prepared tomatoes and placed in a deep container, bowl or pan, which is poured with the cooled marinade.

Using a plate or other object, create pressure, and in this form the stuffed tomatoes are left to salt for 1-2 days in the refrigerator.

Tomatoes in their own juice - juicy preparation for the winter

The advantage of this preparation is that in addition to juicy and aromatic tomatoes, you also get fresh tomato juice, which can be used as a base for first courses, a dressing for various side dishes, or just drink. In addition, vegetables are stored better this way and acquire a more delicate taste, try it!

To make this simple and delicious roll, you will need the following ingredients:

• fresh tomatoes with dense pulp or “cherry”;
• natural tomato juice or soft fruits for its preparation;
• garlic, salt and spices to taste (cloves, dry dill, etc.).

During the preparation process, freshly squeezed homemade juice is usually used, for which part of the tomatoes is peeled and passed through a juicer, and then the necessary spices and salt are added and boiled for 10–15 minutes until the desired consistency.

Or you can take store-bought juice, but in this case it should be as natural as possible. The garlic is peeled and the resulting cloves are cut into several pieces. Tomatoes selected for preservation are washed, dried and cut into slices or left whole, in the case of the cherry variety.

The prepared vegetables are placed in jars along with the garlic; a few leaves of horseradish or cherries can be placed on the bottom, but this is not necessary.

Hot juice from the stove is poured into the contents of the jars, closed with lids and sent for sterilization in boiling water. After this, turn the workpieces over, wrap them in a warm cloth and allow them to cool to room temperature.

Lightly salted tomatoes with herbs - a Georgian appetizer for the table

These tomatoes are prepared according to the Georgian recipe with parsley and aromatic cilantro as the main spices, and, of course, garlic. For cooking, use juicy, not too ripe tomatoes (pink varieties are excellent), fresh herbs, peppercorns and a little salt.

The tomatoes are washed, allowed to dry, then the bowl is filled with hot water and immediately cooled so that the skin can be easily removed from the vegetables. The greens and garlic are peeled, washed and cut into small pieces.

Some of the peeled tomatoes are carefully placed in washed and sterile jars so as not to damage the structure of the pulp. The first layer is covered with chopped herbs and garlic and the vegetables are placed on top of this again.

Fill the container to the top in even layers, not forgetting to add allspice so that it is also distributed throughout the jar.

The contents of the container are poured with boiling marinade, consisting of salted water with bay leaves and vinegar, which is added at the end of cooking.

At this point the preparation is completed, the jars can be sterilized or immediately stored in a cool cellar.

Tomato and eggplant preparation is an ideal appetizer for gourmets!

Tomatoes go well with spicy seasonings, onions or garlic, but a tomato appetizer with fresh eggplant is no less tasty. This salad can be safely served at the holiday table. The recipe came to us from Balkan cuisine, where, as you know, the combination of tomatoes and eggplants in any form is especially appreciated.

To prepare this holiday appetizer you will need:

• selected eggplants – 1 kg;
• red tomatoes, ripe – 1 kg;
• garlic and seasonings for marinade (pepper and bay leaf);
• table vinegar, oil and table salt.

The eggplants are washed in cold water and then the skin is carefully peeled off. Next, the vegetables are placed in a deep pan with water, which has been previously salted, and left to cook over medium heat for 10–15 minutes until half cooked, so that they soften a little.

The resulting pieces are evenly sprinkled with ground black pepper, and then placed in sunflower or olive oil (to your taste) in a preheated frying pan.

Fry the eggplant pieces until fully cooked and golden brown, remembering to turn them over periodically. At this time, prepare the garlic, peel it and pass it through a press.

Allspice peas and a couple of bay leaves are thrown into the bottom of the jars, then slices of fried eggplant with chopped tomatoes are placed and everything is poured with warm oil from the frying pan, which is left over from frying.

Cover the containers loosely with lids and send them to sterilize in boiling water for 20–30 minutes. Then they are rolled up, placed upside down and cooled, after which you can move the snack to storage, and in winter enjoy the delicate taste of a healthy and aromatic salad!

Tomato adjika with pepper - a spicy and appetizing sauce for the winter

Adjika made from tomatoes with the addition of hot and sweet peppers turns out very tender and piquant. It is good served as a dressing for various meat dishes, or as a sauce for rice or pasta.

To prepare the dish, only fresh vegetables and natural spices are used, namely:

• bell pepper – 0.5 kg;
• hot pepper (chili) - to taste;
• fresh tomatoes (“cream” variety) – 1 kg;
• garlic, salt, sugar.

The sweet peppers are thoroughly washed and lightly dried, then freed from seeds and cut into several parts, the garlic is peeled. Hot peppers are used to taste, but for piquancy you need at least half a pod per 1 kg of other vegetables. Fans of more “hot” sauces and appetizers can increase the amount of pepper, but remember that in this case, adjika will be very spicy.

Chopped vegetables are passed through a meat grinder or chopped in a blender. The resulting mass is poured into a saucepan, a little water, salt, sugar and ground pepper are added and simmered for 40–45 minutes over low heat.

After 30 minutes, you can season the mixture with fresh chopped herbs and add a little vinegar. Adjika is poured into prepared jars while it is hot, if desired, they are sterilized and sent to dry shelves for the winter.

When prepared, it is served with various side dishes and with meat with black bread, fresh herbs and onions.

Green tomatoes marinated with onion and garlic - a refreshing summer snack

This recipe makes a delicious, refreshing snack and doesn't require much time or ingredients to make. For 3.5 liters of finished pickling you need:

• green tomatoes, medium size – 2.5 kg;
• bell pepper – 0.7 kg;
• salt, ground pepper, granulated sugar;
• mustard seeds, coriander, cloves;
• table vinegar and refined oil.

Green vegetables are thoroughly washed and cut into small slices.

Then the slices are poured into a deep enamel pan, basin or bucket. Sprinkle salt on top (3-4 tablespoons) and leave to marinate for 2-3 hours in its natural form.

Peel the onion and cut into large half rings. Pour it into a frying pan with slightly heated oil and fry for 10 minutes over low heat. Then add spices to the onion, mix, pour all the contents into a bowl and let cool at room temperature.

Bitter and sweet peppers are washed, seeded and cut into small cubes. The garlic is put through a crusher and crushed, the same with the greens, they are finely chopped, and it is all mixed. And then add it to the container with tomatoes. Pour table vinegar on top and mix thoroughly.

The resulting mixture is left to marinate thoroughly in the refrigerator for 2-3 days, while the mixture is periodically stirred every day so that the tomatoes release more juice.

Now the appetizer can be served at the table or closed in sterile jars and stored in a cool cellar.

Pickling with onions and carrots - a classic recipe with the addition of garlic

Another simple and accessible recipe for everyone is how to pickle tomatoes in glass jars. To prepare this preservation, a standard set of spices is used in the form of vinegar, salt and sugar, as well as fresh onions, garlic, carrots and tomatoes.

The tomatoes are washed and cut into halves or slices, carefully cutting out the space from the stem with a knife. The carrots are peeled and grated on a medium grater, the onions are cut into half rings, and the garlic is chopped in the usual way.

Place chopped vegetables in glass jars washed with a soda solution and boiling water, sprinkle them with allspice peas. Tomatoes are placed on top in layers along with garlic cloves. If you have tomatoes in halves, then place them in jars so that the cut point faces down.

Now it's time for the marinade. Add salt, vinegar essence, sugar, bay leaf and a couple of black peppercorns to a pan of water one by one. As soon as it all comes to a boil, cook for another 5–7 minutes and then pour the brine over the contents in the jars.

Close with lids, additionally sterilize in boiling water for 10–15 minutes, cover and allow to cool. A tasty and aromatic snack will be ready to serve within 7–8 days after inactivity. It is better to store jars in a cellar or at home, but in a dark place with low humidity.

Most often, regular medium-sized red tomatoes are pickled. Few people experiment with types and varieties of tomatoes, and in vain! You should definitely try green tomatoes. They don't have the same taste as the tomatoes we're used to. You need to try them yourself, as this taste is simply impossible to describe in words.

Such an appetizer can be prepared in the summer, so that in winter it is sure to diversify both the festive table and the everyday one. Agree, such tomatoes will add more unusualness than ordinary red, pickled cucumbers or even sauerkraut.

It can be served with main hot dishes, meat, or as a separate appetizer. If the snack lasts until next spring or summer, then you can take some with you on a picnic, it will be delicious!

Today we will prepare four tomato recipes for the winter. One recipe will come from Georgia, the second version will be a snack, a spicy version and a classic one. All tomatoes will be stuffed. In each case, the filling will be slightly different from the previous recipe.

If you are using crushed products that must also be thermally processed, then it is better to cut them into large pieces. If you cut it too finely, then during cooking the food will not only lose its shape, but will also easily turn into porridge.

Twisted jars must be cooled gradually. That is why they are often wrapped in a blanket so that the temperature drops gradually. Under no circumstances should hot cans be placed on cold floors, tiles, concrete or similar surfaces.

For canning, it is better to choose tomatoes (cucumbers, peppers, zucchini) of the same size, so that it is convenient not only to put them in a jar, but also to take them out of there.

Another important point is the choice of jar. The neck should be of such a size that you can easily put your hand inside, otherwise you will have to throw in the tomatoes and compact them, in which case it is unlikely to succeed.

It is not necessary to pour boiling water over vegetables. But if you don’t do this, then you definitely need to at least scald them with boiling water to kill all the bacteria.

To end up with an unusual, spicy and sometimes even piquant taste, you can add various additives to each jar. For example, leaves of currant, oak, mint, cherry, anise, vanilla and even cinnamon. Don’t worry, it won’t turn out sweet, but we guarantee you something unusual!

Cooking time

calorie content per 100 grams

How to cook:

1. We selected 1500 ml jars and sterilized them along with the lids;
2. In each jar put three cloves, five allspice, six black peppers, five grams of dill seeds, several branches of parsley, a chili pod;
3. Wash the carrots, peel them, cut into rings;
4. Peel the garlic heads, cut off the dry ends;
5. Cut each slice into 2 halves lengthwise;
6. Wash the tomatoes and cut each fruit into 2/3;
7. Insert a carrot ring and a piece of garlic into the gap;
8. Place tomatoes in jars and compact tightly;
9. Boil about two liters of water, pour in the tomatoes, cover (do not screw them on!) with the lids and leave for forty minutes;
10. Repeat the process again after forty minutes;
11. The second time, pour the water from the jars into a saucepan, add salt, vinegar and sugar;
12. Boil the mixture, let the crystals dissolve, pour over the tomatoes, twist and wrap upside down until it cools completely.

Advice: if only one person in your family eats tomatoes, then you can put them in 500-1000 ml jars so that they do not spoil.

Green tomatoes for the winter “Spicy”

For lovers of a savory snack, we suggest trying spicy stuffed tomatoes, which each of you can now prepare yourself in your own kitchen.

How long is it - 1 hour.

What is the calorie content - 73 calories.

How to cook:

1. Disassemble the garlic, peel each clove, cut off the dry tip;
2. Cut each clove of garlic into slices;
3. Rinse the chili, cut into strips or rings along with the seeds;
4. Mix garlic with pepper;
5. Rinse the tomatoes well with running water;
6. Cut each vegetable in half, but not all the way;
7. Place the maximum amount of garlic and pepper into each crack;
8. Pre-sterilize the required number of jars and lids;
9. Place a little black pepper, a few sprigs of parsley and a couple of bay leaves at the bottom of each jar;
10. Place the tomatoes in the jars, compacting them as much as possible;
11. Boil one liter of water, pour into the jars and cover with lids, leave for twenty minutes;
12. If after “spilling” there is some water left, do not pour it out under any circumstances, leave it in the pan;
13. After the time has passed, drain the water from the jars back into the pan;
14. Add salt, vinegar and sugar to the water;
15. Bring to a boil and can be poured into jars;
16. Tighten the jars, turn them over and wrap until cool.

Tip: when working with chili, it is better to wear disposable gloves. And for washing and for chopping and for filling tomatoes with it.

Stuffed tomatoes with parsley and mustard “Zostolnye”

Mustard gives tomatoes a certain piquancy and unusualness. Therefore, to diversify your usual snack options, you can try the following option.

How much time - 50 minutes.

What is the calorie content - 76 calories.

How to cook:

1. Wash the tomatoes, cut off the lids and remove the centers of the fruits using a spoon;
2. Chop the centers with a sharp knife;
3. Peel the parsley roots, wash and grate them with a grater;
4. Peel the garlic, cut off the dry ends and put each clove under a press;
5. Rinse the basil and parsley and chop finely;
6. Mix tomato cores, garlic, herbs and parsley roots;
7. Fill each tomato with the mixture;
8. Return the lids to the tomatoes, connect them to the base using toothpicks;
9. Place a little black pepper, bay leaf, allspice at the bottom of each jar;
10. Place thirty grams of mustard in each jar;
11. Pour boiling water to the top and leave for fifteen minutes;
12. Then pour the water into a saucepan, add sugar, vinegar essence and salt;
13. Bring to a boil, pour into jars, tighten and remove to cool.

Tip: Basil can be replaced with thyme or rosemary.

“Georgian” stuffed tomatoes for the winter

In fact, after reading the list of ingredients, you can’t immediately say that these are tomatoes according to the Georgian recipe. But we assure you that the recipe is Georgian, and also that this is not to be missed!

How much time – 40 minutes + 4 days.

What is the calorie content - 23 calories.

How to cook:

1. Wash the carrots, peel them, chop them with a coarse grater;
2. Remove the husks and roots from the bulbs, wash them, cut into half rings;
3. Wash the celery, peel and cut into rings;
4. Peel the garlic, cut off the roots and press each clove;
5. Rinse the parsley and chop it finely;
6. Mix carrots, onions, garlic, herring, parsley;
7. Salt the ingredients and mix well again;
8. Wash the tomatoes and dry them;
9. On large fruits, make deep cross-shaped cuts; on small fruits, one cut is enough;
10. Stuff the tomatoes with the resulting mixture;
11. Place chili and dill in each jar;
12. Place the tomatoes tightly in jars, compacting them as much as possible;
13. Place water in a saucepan, add salt, bring to a boil and pour over the tomatoes;
14. Cover with lids and place on a table or windowsill for four days;
15. Then screw on the lids and put the jars in the pantry or basement.

Tip: To give celery more flavor and aroma, you can chop it using a grater.

The first and most important rule in canning is sterilization of jars. This must be done not only carefully so as not to scald or burn yourself (if sterilization is in the oven), but also very carefully! If the jar is dirty or contains remnants of other products/items, the contents will most likely turn sour.

The product must be placed in still hot jars - this is one of the keys to proper and tasty canning.

To prevent tomatoes from bursting, it is better to choose dense fruits with thick skins. Then they will become soft inside, the thick peel will not burst and, accordingly, the juice will not flow out from the inside.

Only fresh vegetables are suitable for putting in a jar. If the tomato is rotten somewhere or there are traces of impact, scratches or other defects, then it is better to use such a product in a salad or soup or snack that will be eaten immediately or throughout the day.

Be sure to try pickled tomatoes, which are stuffed with various vegetables, herbs and spices. You can't even imagine how delicious it is! You will like it so much that next time you will make a double or even triple portion.

There are a lot of options for preparing preserves. Some people like it “spicier”, while others like it milder. You can use the same proven recipe every year or surprise your family with unusual, delicious marinades prepared using new technologies. Try to diversify your menu and prepare marinated stuffed tomatoes with garlic for the winter. They will be especially appreciated by housewives who prefer to prepare winter supplies without vinegar.

This recipe can be called unique; it offers an unexpected and at the same time very harmonious combination of ingredients. Most likely, you have never prepared marinated tomatoes with mint and cinnamon before. But once you try it, you will come to the conclusion that it is very tasty!

The taste and aroma of ready-made tomatoes is simply amazing. Citric acid gives them a pleasant sourness, spice and aroma - garlic, cinnamon and mint. Despite the fact that the marinade is quite unusual, it is very simple to prepare.

Be sure to prepare a few jars of this recipe for future use. Both adults and children like these tomatoes. They perfectly decorate the table and harmonize with a variety of side dishes and meat dishes.

The calculation of spices and marinade in the recipe is given for one three-liter jar.

Ingredients:

• tomatoes,
• bay leaf,
• 4 mint leaves,
• cinnamon - on the tip of a knife,
• citric acid - on the tip of a knife,
• 2 aspirin tablets,
• allspice,
• sugar – 200 g,
• salt (without iodine) – 100 g,
• 2-3 heads of garlic,
• water.

Cooking process:

The canning process is actually very simple.

Each jar must be sterilized and a bay leaf placed on the bottom.

Wash the mint and put the leaves inside the container.

Rinse the tomatoes for pickling well.

Divide the garlic into cloves and peel.

Stick a clove of garlic into each tomato. For convenience, you can make cross-shaped cuts. Place the stuffed tomatoes in a jar.

Boil water and pour it into a jar with fruits. Let stand for 10 minutes.

Carefully pour the same water into the pan in which we will prepare the marinade.

Put sugar and salt in the brine, put on fire and boil.

Add cinnamon, aspirin, peppercorns, and citric acid to the jar.

Pour the boiled marinade over the tomatoes.

And quickly roll up the can. After tilting it onto the lid, check the tightness of the tomato preparation. In an inverted position, wrapped in something warm, leave until completely cool. Store until winter.

There are many ways to preserve tomatoes. Every family has its own tastes and preferences. This recipe for pickled tomatoes with garlic without vinegar will appeal to lovers of spicy taste.

For the recipe and step-by-step photos of preparing pickled tomatoes without vinegar, we thank Irina Gennadievna Grebenkina.

Bon appetit and good recipes!

You might be interested in a recipe for tomatoes in their own juice:

Best regards, Anyuta.