Tomatoes halves for the winter

Everyone who deals with winter harvesting, in the first place are cucumbers. But on the second - by all means tomatoes! Without them, perhaps, there will not be a single storage room or basement. And the most favorite among many are tomatoes halves - with onions, spicy herbs, with a variety of fillings. They are prepared from both red tomatoes and green ones. The only condition is that the vegetables should have a dense, not overripe flesh. Otherwise, your tomatoes halves will turn into slurred porridge even at the stage of rolling. In winter, such an appetizer flies off the shelves on a par with cucumbers. And even faster.

Tomatoes halves with butter

First, consider the most popular cooking recipe. Than it is good: vegetables turn out elastic, moderately spicy and very tasty. Not without reason are called such tomatoes "Fingers lick." Half of them are cooked with the same frequency as the whole - if you could buy small ones. Banks are sterilized by any method. At the bottom put a large, crumbled half-crushed onions, chopped dill, laurel leaf, pieces of six peas of pepper (if the capacity is liter). On top of densely placed sliced along medium-sized tomatoes; The cut must be facing down. For pouring water boils with one and a half tablespoons of salt and six - sugar, taken for each liter of water. The marinade is poured over the dishes, a spoon of lean oil is added from above, and the jars are sterilized for a quarter of an hour. Before capping, 9% vinegar (also a spoon) is added, and the containers are sealed.

An unusual recipe

Those who want to keep the maximum of usefulness in vegetables and make them suitable for consumption in different types in the winter can use a very original way to prepare tomatoes halves for the winter. Absolutely clean and dry jars are taken, the tomato variety "cream" after washing is also dried, cut, laid out in containers, loosely covered with lids and put in a cold oven. The oven is slowly heated to 120 degrees, and the tomatoes stand there for 40-45 minutes. When tomatoes settle on a third and the juice is released, the cans are supplemented to the top of each other, clogged and cooled by inverted under the blanket. They are also suitable for borscht, salad, and any other dishes.

Spicy tomatoes

Fans of rich taste can twist tomatoes halves on this recipe: twist the meat grinder two sweet peppers, one-third of an acute large, a couple of carrots and one or two heads of garlic. The weight is placed on the bottom of a three-liter bottle, topped with cut tomatoes. For the marinade boil five liters of water with a glass of salt and two sugars. Before pouring a glass of vinegar is added. The workpiece is sterilized for a quarter of an hour. Delicious not only tomatoes are obtained, but also the accompanying vegetable snack.

Tomatoes in the jelly

Quite unusual, but very tempting. Many prefer to use such tomatoes directly with filling. On two three-litter will go about two kilos of tomato, pieces of four large bell peppers (cut thick strips), garlic head (plates) and the same number of bulbs (wide half-rings). In steamed banks put tomatoes halves with onions, peppers and garlic alternately (can be layers). In each bottle is poured into three spoons of gelatin. 2.5 liters of water boils, it dissolves three tablespoons of salt, one - sugar and poured spices: pepper, peas, dill seeds, laurel and cloves. After five minutes of boiling, the marinade is poured into cans, they are sealed, and after cooling they are hidden in the coolness.

Spicy tomatoes

In most recipes, it is supposed to use underserved, but red tomatoes. We propose to twist the green tomatoes in half with butter for winter . Believe me, you will not regret it. Small, but not too small tomatoes are cut and generously awakened by sea salt. On a kilogram of vegetables will leave about a third of the salt. The contents of the bowl are stirred and left for five hours. Then the liquid is expressed - but the tomatoes are not washed in any way, but are set aside for another couple of hours. After the tomato halves are poured a bottle of wine vinegar (700 ml) - and for half a day they are forgotten. You can add here for pickling onions or garlic. Then the vinegar is drained, the tomatoes are dried, unfolded on dry jars with oregano spilling and crumbly spicy dried pepper. All this is poured with olive oil and covered with sterile lids. A month later, extravagant tomatoes can be enjoyed by half with pleasure.

Georgian recipe

Another wonderful way to cook green tomatoes halves. Crumbled washed celery (herbs), coriander and parsley. They mix with finely chopped hot peppers and garlic. Tomatoes are half, but not cut to the end, to resemble a half-open suitcase. The filling meets the cut, and the tomatoes are densely packed in a wide vessel, alternating with the same stuffing and laurel leaves. For brine boils water and salt (three tablespoons for each liter), they are chilled stuffed with stuffed tomatoes halves, and the top is loaded. Covered with a clean cloth, the container is left in the kitchen for 3-4 days, until fermentation starts, and afterwards it is left for two weeks in a cool. After this time, tomatoes can be eaten. If you want to roll up Georgian tomatoes halves for the winter, fold them in a jar, pour brine to the top and cover with plastic covers. Keep them in the cold.

Tomatoes + plums

Anyone who has managed to appreciate the charm of canned plums, for sure agrees to combine with them tomatoes halved. In each three-liter bottle, half a leaf of horseradish is placed on the bottom, the whole is celery, a dill umbrella, a little bit of black and fragrant peppercorns, thin half-rings of a half of a bulb and three garlic cloves. The rest of the space is filled with tomato halves and medium-sized plums of solid sorts - whole or also half-poured. Two times the capacity is poured for five minutes with steep boiling water, on the third - with a hot marinade from a half spoonful of salt, four sugar and half a glass of vinegar (calculation per liter of water). We cork and wait for the winter to feast on.

Tomatoes in apple juice

For non-lovers to potter with boiling cans - tomatoes halves without sterilization, and with a very unusual taste. Tomatoes are laid out on the dishes and filled with boiling water. After 3-5 minutes it merges, and the process is repeated, now for 7-8 minutes. One and a half liter of fresh filtered apple juice from acidic varieties of fruit boils with a spoonful of salt; This amount is enough for a kilogram of tomatoes. Pouring is distributed to banks, they roll up and turn over before cooling. Store at room temperature; If apples are caught sweet and sour, then a cellar or refrigerator is needed.

Lemon-honey tomatoes

Recipe for those who do not want or can not do winter harvesting, but wants to indulge in pickles. It takes a half kilograms of tomatoes; If you want a quick snack, you need to remove the skin from them. Tomatoes are cut in half, folded into a suitable container and podsalivayutsya to your liking. After a third of an hour they are poured over chopped basil with cilantro, pressed garlic and chopped hot pepper. From two lemons juice is squeezed out, mixed with half a glass of unsweetened honey and a pile of sunflower oil. The dressing is filled with tomatoes, covered with a lid and shaken. A spicy treat is ready in a day.