How to cook dessert tomatoes for the winter?

Dessert dishes have nothing to do with these tomatoes. It's such a homework. Tomatoes in it are marinated. Thanks to the addition of sugar, the taste of vegetables is sweet, unusual. The same is obtained and the ray - crispy, not bitter. Do not think that for Twisting this homemade billet is necessary to take special tomatoes - cherry, cocktail, grape or "bull heart". Suitable, including our ordinary "cream". The main condition is for tomatoes to be whole, without rot and mature enough.

Dessert tomatoes: recipe

The tomatoes are washed and cut into parts. If they are small, you can use whole. Of course, with cherry and grape need to remove the tails and twigs. Banks sterilize. Onion (its quantity can be correlated according to your taste preferences) cut into rings. In a prepared liter jar pour soup spoon of vegetable oil. Now ripe spices: 2-3 leaves of the laurel, 5-6 peas of black and 3-4 pieces of fragrant, 10 - white pepper, 2-3 buds of cloves, a teaspoon of dried basil. Now lay the layers of dessert tomatoes And onions. The rings of this tear-causing vegetable should be crowned with the top of our pyramid.

Marinade (per 1 kg of tomatoes)

First, let's boil a small amount of boiling water 15 g of gelatin. We pour a liter of water into a saucepan, add a large spoonful of salt and twice as much sugar (dessert tomatoes!) And put the container on the stove. As soon as the liquid boils, pour the dissolved gelatin into it. Do not brew: just stir and turn off the fire. We pour marinade on the banks. Again, we put them to be sterilized for a quarter of an hour or a little more. Then add a spoonful of vinegar and cork the jars. Once they have reached room temperature, place the dessert tomatoes in the refrigerator to form jelly.

Another recipe

Let's try to cook this homework differently. Tomatoes we will cut in circles (a bow, as well as in the first prescription, rings). At the bottom of the banks we pour only oil and put the bay leaf with pepper-peas. All other spices (to the previous set we add half a spoonful of cinnamon) go to the marinade, where the sugar should be three times more than the salt. Fluid for pouring should be boiled for at least a quarter of an hour. Then cool and strain. Only then pour into a liter of marinade 150 ml of vinegar. We fill them with dessert tomatoes. We put the jars sterilized and corked. As you can see, gelatin is not used in this recipe.

The third way of harvesting tomatoes

Tomatoes cut into halves. At the bottom of a liter jar we lay the inflorescence of dill, two cloves of garlic, a laurel leaf, a few peas of pepper, tarragon, a branch of fresh parsley. Pour a spoonful of oil. We put halves of tomatoes. As you can see - no bow! Fill them with marinade, prepared from water, sugar and salt (the last ingredients in the ratio of 3: 1). Add a spoonful of acetic essence to dessert tomatoes and roll the jar. You can add as an experiment a sprig of mint and cinnamon on the tip of the knife. To adjust the taste in the marinade, you can pour a little citric acid.