Layered tomatoes for the winter recipes. Canning tomatoes for the winter

Canning tomatoes is not only a classic preparation, it is also an excellent snack and a pleasant addition to main courses. How good they are for the holiday table - salty, sour, hot, spicy! Canned tomatoes are no less popular on the winter table than fresh ones in the summer. There are hundreds of recipes for their preparation, but each housewife has her own, treasured ones, passed down from generation to generation, and have long been to the taste of the household. It would seem that there is no point in experimenting, it is easier to use already proven methods, however, try canning tomatoes according to the recipes we have proposed, and in winter you will appreciate their beauty!

Tomatoes with horseradish and oak leaves “Salted in bags”

Ingredients:
strong red or brown tomatoes,
horseradish leaves, oak leaves,
black currant or cherry leaves,
dill, garlic,
red hot pepper - to taste.
For brine (per 1 liter of water):
2 tbsp. l. salt.

Preparation:
Place the tomatoes in plastic bags, 1-2 kg each. Add spices there, fill with brine and tie the bags tightly, releasing all the air from them. Place the bags with tomatoes and spices in a barrel or other large container and pour brine on top so that they are covered by 4-5 cm. Lightly press the bags on top so that they do not float. Remove mold from the brine (note that if there is no air in the bags, there will be no mold). Salted tomatoes will be ready in 25-30 days.

Salted tomatoes with corn leaves and stalks

Ingredients:
10 kg of tomatoes (firm, perhaps a little greenish),
5 kg of young corn stalks and leaves,
200 g dill,
100 g parsley,

1-8 black peppercorns,
500-600 g salt.

Preparation:
Place blackcurrant leaves, previously scalded with boiling water, at the bottom of the prepared barrel (or bottle). Rinse tomatoes, spices, young stalks and leaves of corn in cold water. Next, place a layer of corn leaves on the bottom of the barrel, then rows of tomatoes and spices. Prepare young corn stalks as follows: cut them into pieces 1-2 cm long and place them on each row of fruits. Cover the tomatoes with corn leaves and fill with water. Pour the salt into a clean gauze bag, which you place on top of the corn leaves so that it is submerged in the water. Cover the container with a wooden circle and place a weight on top.

Salted tomatoes with mustard and garlic “A Month in the Country”

Ingredients:
unripe medium-sized tomatoes - to taste,
30 g garlic,
200 g dill,
30 g horseradish root,
25 g tarragon,
100 g cherry leaves,
100 g black currant leaves,
50 g dry mustard,
20 g allspice peas.
For brine per 10 liters of water:
300 g salt.

Preparation:
Place some of the spices on the bottom of an enamel pan and sprinkle with an even layer of dry mustard. Wash the tomatoes and place in the prepared bowl, topping with dill, garlic, horseradish, pepper, tarragon, cherry and blackcurrant leaves, leaving a little space for the top layer. Place the remaining spices on top of the tomatoes and cover everything with a thick napkin. Pour brine over the tomatoes, cover with a wooden circle and place a weight. To make the brine, boil water and add salt. 6-7 days after pickling, place the tomatoes in a cold place for 30 days.

Tomatoes with bunches of red rowan

Ingredients:
2 kg tomatoes,
500 rowan bunches.
For filling:
1 liter of water,
100 g sugar,
30 g salt.

Preparation:
Wash the tomatoes, prick them with a fork from the stem side and place them in a sterilized jar along with washed rowan bunches. Boil water, dissolve sugar and salt in water. Fill the jar with boiling solution three times and seal the jar with a sterilized lid.

Tomatoes with muscat grapes, garlic and chili pepper “Decoration of the meal”

Ingredients:
1.5-2 kg of cream tomatoes,
1 bunch of muscat grapes,
1 head of garlic,
1 chili pepper,
5-6 currant leaves,
2 bay leaves,
black peppercorns, horseradish leaf, dill and parsley - to taste.
For the marinade (per 1-1.2 liters of water):
2 tbsp. Sahara,
1 tbsp. salt,
3 tbsp. 9% vinegar.

Preparation:
Wash the tomatoes and prick them with a toothpick near the stem. Peel the garlic and divide into cloves. Wash all other fruits, horseradish and currant leaves. Cut the hot pepper into rings. Place spices, tomatoes, garlic and a bunch of grapes in prepared sterilized jars. Pour boiling water over everything for 20 minutes, then drain the water and immediately pour in the marinade. For the marinade, boil water with sugar and salt and, turning off, add vinegar. Sterilize the filled jars for 15-20 minutes, roll up, turn upside down, wrap and leave until completely cool.

Ingredients:
For a 3 liter jar:
900 g tomatoes,
500 g sweet pepper,
5 cloves of garlic,
1 carrot,
2 onions,
a piece of fresh hot pepper,
3 tbsp. vegetable oil,
2 tbsp. salt,
1.6 liters of water.

Preparation:
Take medium-sized tomatoes, remove stems and rinse. Also wash the peppers in cold water. Wipe with a napkin, lightly fry on all sides in vegetable oil and, without removing the seeds, cut in half lengthwise. Chop the garlic finely, the carrots into slices, and the onion into rings. Next, place all the components in jars in layers and fill with salted water. Keep the filled jars for 24 hours. After the time has passed, sterilize the jars: 1 liter - 12 minutes, 3 liters - 20 minutes. Roll up and cool at room temperature.

Sliced ​​tomatoes with onions “Very, very”

Ingredients:
small ripe tomatoes - quantity to taste.
For 1 liter jar:
1 large onion,
1 tbsp. vegetable oil.
pepper, bay leaf, cloves - to taste.
For brine (per 1 liter of water):
3 tbsp. Sahara,
1 tbsp. salt.

Preparation:
Cut small red tomatoes into 2 parts. Place an onion cut into rings at the bottom of the jar. For the brine: add sugar and salt to boiling water, stir and boil. Fill the jar tightly with tomatoes and spices, pour vegetable oil on top and fill with boiling brine. Sterilize the jar for 15 minutes and roll up.

Ingredients:
3 kg red tomatoes,
1 kg of onion,
1 kg carrots,
1 kg sweet pepper,
400 g rice,
1 tbsp. Sahara,
400 g vegetable oil,
salt to taste.

Preparation:
Pass the tomatoes and onions through a meat grinder, chop the carrots and peppers into small pieces. Combine all ingredients, bring to a boil over moderate heat, then reduce heat and simmer for 1 hour. Place the prepared mass into sterilized jars and roll up. Store in a cool place.

Layered salad with tomatoes “Autumn mood”

Ingredients:
3 kg of tomatoes.
1 kg sweet pepper,
1 kg of onion,
300 g vegetable oil,
200 g sugar,
3-4 tbsp. salt,
200 g 9% vinegar.

Preparation:
Cut the pepper into strips, onions and tomatoes into half rings, grate the carrots. Layer in a saucepan: carrots - onions - peppers - tomatoes. Prepare a marinade from vegetable oil, sugar, salt and vinegar. Pour the marinade over the vegetables and leave for 8 hours. After the time has passed, put the vegetables on the fire and cook for 40 minutes after boiling, without disturbing. 5 minutes before the end of cooking, mix everything, put it in jars and roll up.

Salad “Lifesaver”

Ingredients:
7 medium tomatoes
2 onions,
2 carrots (medium),
4 sweet peppers,
300 g white cabbage,
½ cup vegetable oil,
2 bay leaves,
salt, sugar and pepper - to taste.

Preparation:
Cut the tomatoes into 6 parts, the onion into half rings, the pepper into strips, grate the carrots on a coarse grater, and chop the cabbage. Mix the vegetables, season with vegetable oil, spices and cook, stirring, over low heat until tender. Place the prepared salad in sterilized jars, roll up and sterilize for 5 minutes.

“Spicy” tomatoes in tomato sauce

Ingredients:
For 2.5 liters of tomato juice puree:
250 g sweet pepper,
¼ cup finely chopped garlic,
¼ cup grated horseradish
4 tbsp. Sahara,
2 tbsp. salt.

Preparation:
Select tomatoes of medium ripeness and place them in a three-liter jar. Place overripe tomatoes in a saucepan and bring to a boil. When the tomatoes are completely soft, rub them through a sieve. Add sugar and salt to the resulting juice puree, stir the mixture and put on fire. When it boils, add garlic, horseradish and sweet pepper, minced twice. Pour this hot mixture into jars of selected tomatoes. Sterilize jars with finished products: 1 liter - 15 minutes, 3 liters - 20 minutes and immediately roll up.

Tomatoes with plums

Ingredients:
tomatoes, plums - in equal quantities.
For filling:
100 g sugar,
15 g salt,
1 liter of water.

Preparation:
Wash the tomatoes and plums, prick the tomatoes with a fork from the stem side. Place the tomatoes and plums in a jar, distributing them evenly throughout the volume of the jar. Dissolve sugar and salt in water, boil the solution and pour three times. Seal the jar with a sterilized lid.

Tomatoes with cinnamon “Dreams of Scheherazade”

Ingredients:
tomatoes, garlic, dill, parsley - optional.
For the marinade:
4 liters of water,
4 bay leaves,
0.5 tsp black peppercorns,
0.5 tsp carnations,
1 tsp ground cinnamon,
⅔ stack. salt,
3 tbsp. Sahara,
50 g 70% acetic acid.

Preparation:
Prepare the marinade by mixing all ingredients (except vinegar), bring to a boil and simmer for 15 minutes, let cool. After this, pour in acetic acid. Stir and let sit. Fill sterile jars with tomatoes mixed with garlic, dill and parsley. Pour in the marinade (the cinnamon should make it sticky) and cover with scalded nylon lids. Store in a cool place.

Tomatoes "Cheryomushka fragrant"

Ingredients:
tomatoes - quantity at your discretion,
1 horseradish leaf
1 dill umbrella,
2 leaves of bird cherry,
5 black currant leaves,
2-3 cloves of garlic,
3 bay leaves,
8 pcs. black pepper,
15 pcs. carnations,
1 tbsp. salt with a slide,
4 tbsp. sugar with a slide,
0.5 tsp 70% vinegar.

Preparation:
Place scalded horseradish, bird cherry, currant leaves, dill, garlic, bay leaf, pepper and cloves at the bottom of a three-liter jar. Place tomatoes on top. Pour boiling water over them twice and let sit for 10-15 minutes each time. Pour salt and sugar into the jar, pour boiling water over it a third time, pour vinegar essence into the jar and roll up.

Ingredients:
2 kg ripe tomatoes,
500 g onions,
500 g sweet pepper,
1 stack Sahara,
1 tbsp. salt,
1 tbsp. dry mustard,
1 tbsp. ground red pepper,
1 tsp cilantro.

Preparation:
Grind tomatoes, onions and peppers and cook for 1.5-2 hours. Then add sugar, salt, mustard, ground red pepper and cilantro to the vegetable mixture and let it simmer a little. Pour hot ketchup into sterile jars and roll up.

Pasta sauce

Ingredients:
3 kg red tomatoes,
1 kg onions,
2 stacks vegetable oil,
½ tbsp. Sahara,
4 tbsp. salt,
½ tsp. ground red pepper.

Preparation:
Cut the tomatoes into slices, onions into strips. Stew the onion in vegetable oil for half an hour, then add tomatoes, sugar, salt, pepper and cook for 15 minutes. Place the resulting mass while hot into sterilized jars and roll up.

Seasoning "Joy of Life"

Ingredients:
1 kg ripe tomatoes,
300 g garlic,
200 g horseradish roots,
½ cup vegetable oil,
½ cup Sahara,
½ tbsp. salt.

Preparation:
Wash the tomatoes, pour boiling water over them and pass through a meat grinder along with peeled garlic. Grate the horseradish on a fine grater and mix with tomatoes and garlic. Add sugar, salt, vegetable oil and mix. Place the finished seasoning in small jars, cover with plastic lids and store in a cool place.

Tomato and green apple seasoning “Tsitsibeli”

Ingredients:
6 kg tomatoes,
3 kg bell pepper,
1 kg green apples,
1 kg carrots,
1 kg garlic,
2 bunches of parsley,
2 bunches of dill,
1 bunch of basil,
1 bunch of cilantro,
hot pepper, salt - to taste.

Preparation:
Pass all prepared ingredients through a meat grinder and cook for 1 hour. Then place in sterilized jars and seal.

Marinated green tomatoes with garlic filling “End of the world!”

Ingredients:
small green tomatoes and garlic - quantity at your discretion.
For the marinade:
2 tbsp. Sahara,
2 tsp salt,
100 ml 9% vinegar.

Preparation:
Cut the garlic cloves into thin slices. Wash and dry the tomatoes. Pour boiling water over the tomatoes for about 5 minutes. Then drain the water, cut each fruit in several places and insert a slice of garlic into each cut. To prepare the marinade, add sugar, salt, vinegar to the water and boil. Place the tomatoes stuffed in this way in sterilized jars and pour boiling marinade over them. Roll it up.

Canning tomatoes, and not only them, is a fascinating activity. The winter will be long, and the treasured jars, jars, bottles and barrels with the results of your summer feat will help diversify it. Canning with pleasure and enjoy the results of your labor with appetite!

Happy preparations!

Larisa Shuftaykina

In terms of nutritional value, tomatoes occupy one of the first places among vegetables. Tomatoes (tomatoes) contain 93.8 percent water, 1.6-6.4 sugars, 0.3-1.7 citric acid, proteins, vitamins C (40 mg per 100 g of fruit), B1, B2, PP , K, carotene, from minerals - salts of iron, phosphorus, potassium.

They have a low calorie content (19.7 kcal per 100 g of fruit), so they are recommended for overweight people. The absence of special substances in them - purines - allows them to be consumed by patients with gout. Tomatoes are recommended for consumption by patients with various types of metabolic disorders. They are useful for diseases of the cardiovascular tract. Pectin substances in fruits reduce cholesterol levels in the blood and inhibit the growth of bacteria.

Bookmark for long-term storage

To store for long-term storage, take late-planted tomatoes at the milky or green stage of maturity, select healthy fruits and place them in boxes with lattice lids with the stalks facing up. Small dry (preferably birch) shavings or peat are poured between the fruits at the bottom of the box; you can also wrap each fruit in paper. The best temperature for storing tomatoes is 12°C. The shelf life of tomatoes using this method is from 1 to 3 months.

According to the second storage method, fruits collected at the end of October at the stage of milky ripeness are wrapped in black thin paper, placed in a disinfected low (Bulgarian type) box lined with dry, clean straw and brought into a dark, ventilated storage. Here they need to be kept at a temperature of 8-10°C. With this method, tomatoes can be stored until January.

For harvesting, tomatoes are canned, pickled, salted, and jam is made.

NATURAL RED TOMATOES
Select fruits with a good even color, dense and equal in size, put them in jars and fill them with boiling brine. Cover the jars with lids and sterilize them by keeping liter jars in boiling water for 8-10 minutes, three-liter jars for 15-20 minutes.
For brine: for 1 liter of water - 50-60 g of salt or 35 g of salt and 6 g of citric acid.

WHOLE TOMATOES WITHOUT SKIN
To prepare canned food, use red oval or plum-shaped fruits, as well as small round tomatoes, up to 3-4 cm in diameter.
Sort the tomatoes by size, degree of ripeness and color, remove the stalks, rinse in running water, place in a colander or on a blanching mesh, immerse in boiling water for 1-2 minutes and cool with cold water. After this, the skin is easily separated from the pulp with a knife.
Place peeled tomatoes in prepared jars and fill with hot brine. Sterilize filled jars at a temperature of 110°C: with a capacity of 0.5 liters - 5-8 minutes from the moment of boiling, with a capacity of 1 liter - 10-12 minutes.
For brine: per 1 liter of water - 50-60 g of salt.

TOMATOES IN THEIR OWN JUICE WITHOUT SKIN
Blanch the tomatoes selected for canning without skin by dipping them in boiling water in a colander for 1-1.5 minutes, and then immediately cool them by dipping them in cold water or pouring cold water over them. In this case, the skin of the tomatoes cracks and is easily removed.
Next, the cooking process is the same as in the previous recipe.

CANNED UNPEELED TOMATOES
Canned tomatoes retain their taste, aroma and nutritional value. Select fresh, regular-shaped, smooth-surfaced, strong tomatoes, undamaged by diseases and pests, and without sunburn spots. In addition, the tomatoes must be completely ripe - intense red in color, without a green or yellow-green spot near the stalk. Soft and overripe tomatoes, as well as tomatoes with a lot of seeds or loose flesh, are not suitable for canning. You cannot use very large fruits with cracks. Tomato juice is prepared from them for pouring.

Peel the tomatoes selected for canning from the stems and rinse very well with cold running water. Since tomatoes are not blanched, microorganisms adhering to them must be removed during washing. Prick the tomatoes in several places with a fork, put them in jars and fill them with freshly prepared tomato juice, cooled to a temperature of 80-85°C with the addition of table salt. Sterilize and seal the filled jars. Keep it upside down until it cools.

Prepare tomato juice for pouring from strong, well-ripened tomatoes; you can also use overripe soft fruits. Remove the stems, greens, parts damaged by sunburn and disease, rinse the tomatoes with running water, cut into pieces, place in a suitable container and cook until soft and juice is released, then rub through a fine sieve to separate the seeds and skin.

Add salt to the pureed tomato juice, then bring the juice to a boil. The shelf life of tomato juice after preparation is one hour. Then it begins to ferment quickly and becomes unsuitable for pouring. In view of this, when preparing large quantities of canned food, tomato juice for filling should be prepared in separate portions.
For pouring: for 1 liter of tomato juice - 20-30 g of table salt.

CANNED TOMATOES WITH PEPPER
Pour the peeled tomatoes and spices into jars with brine. Place the jar in a saucepan with warm water, put it on fire, bring the water to a boil and keep the jar in boiling water for 20 minutes. Then remove it from the pan, add vinegar essence and roll up with a tin lid. Tomatoes should be stored in the coolest place possible.
For one three-liter jar - tomatoes - 2.5 kg, red hot pepper - 1 string, red sweet pepper - 1 pod, black hot pepper - 10 peas, black allspice - 5 peas, fresh parsley (roots with herbs) - 1 piece , fresh carrots - 1 piece.

To prepare the brine - 30 g of table salt and 60 g of granulated sugar per 2 liters of water, 4 teaspoons of 80% vinegar essence.

MARINATED TOMATOES
There are many ways and recipes for preparing pickled tomatoes. They differ in the different ratios of salt, sugar and spices in the marinade. Tomatoes are pickled mainly small: green, milky, brown, pink. Place spices and herbs at the bottom of the jar. Pour boiling marinade into jars of tomatoes, sterilize and roll up with tin lids.

For the first method: bay leaf - 3 pcs., black hot pepper - 10 peas, red hot pepper - half a pod, cloves - 10 pcs., cinnamon - on the tip of a knife; for the marinade - for 1 liter of water take 50 g of table salt, 50 g of granulated sugar and 4 teaspoons of vinegar essence.

For the second method: dill stems - 10 pieces, blackcurrant leaves - 10 pieces, parsley - 15 g, mint - 10 g, red hot pepper - 1 pod; for the marinade - for 1 liter of water take 50 g of table salt, 50 g of granulated sugar and 3 teaspoons of vinegar essence.

For the third method: For a three-liter jar, take 6 glasses of water, 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 6 peas of black and allspice, 6 cloves, 3 bay leaves, a pod of red pepper, boil everything, then pour in half a glass of 9 percent vinegar.

SALTED TOMATOES
Place the tomatoes in cylinders or tubs, top with spices, and wash down with brine. Seal the cylinders loosely with lids, and place a circle in the tubs and a small weight on it. It must be kept in mind that riper tomatoes are filled with stronger brine. You can simply sprinkle them with salt without pouring the solution - the tomatoes will release juice.

For 10 kg of tomatoes - 2 dill and 1 tarragon bushes, 1-2 pods of hot pepper, some fresh blackcurrant leaves, horseradish, celery and parsley, parsnips;
for 10 liters of brine - 600 g of salt.

SALTED TOMATOES WITH MUSTARD (OLD RECIPE)
Rinse slightly unripe firm tomatoes thoroughly and place them in a barrel, bucket or pan, sprinkle with blackcurrant leaves. Place these leaves on the bottom too. After it has cooled, add dry mustard to the prepared boiled brine, stir and let sit.

When the brine becomes transparent, slightly yellowish, you can pour it over the tomatoes. On top, as usual, put a clean cloth and pressure.

For the brine: for a bucket of water - 2 thin glasses of sugar, a glass of salt, 15 bay leaves, a teaspoon of mashed allspice and hot pepper, a pack (100 g) of dry mustard.

SALTED TOMATOES WITH CARROTS
Rinse the ripe, firm small tomatoes thoroughly. Do not tear off the stems - this way the tomatoes will not leak, remain firm, and can be cut into slices like fresh ones. Place the tomatoes in a tub, bucket, pan in rows, sprinkle with grated carrots, add red pepper, dill, garlic, bay leaf and pour in brine, put pressure on top.

Store in a cool place. If by the end of winter the tomatoes begin to turn sour, you need to remove them from the brine, wash them, put them back and fill them with fresh water. After this, they will last for another 3-4 months.

For 8-10 parts tomatoes - 1 part carrots;
for brine - take 500 g of salt per bucket of water.

SALTED TOMATOES IN A BAG
A plastic bag is used as a container for pickling. Wash selected medium-ripe tomatoes, then prepare cherry, currant, dill and celery leaves, rinse and let the water drain. Separately chop the sugar beets - they delay oxidative processes. Place a layer of greens in the bag, then a layer of tomatoes, again greens, chopped sugar beets and tomatoes. A layer of greenery is placed on top of everything. Tie the bag tightly and place it in a barrel or box.
After two days, pour brine over the vegetable mixture in the bag.

To prepare the brine, take half the bag’s capacity of water, add salt, add dill, hot and allspice, bay leaf, and boil everything.

After cooling, strain the brine and pour it into a bag, which is then tied tightly.
FOR brine - for 1.5 liters of water - 100 g of salt, herbs and spices to taste.

SALTED TOMATOES IN THEIR OWN JUICE
Pour freshly picked blackcurrant leaves into the bottom of the prepared barrel and place red tomatoes in rows, layering each row with blackcurrant leaves, sprinkling with salt and mustard powder. After laying several rows of tomatoes, fill them with pureed tomato mass. So alternate until the barrel is full. Place one part of the spices on the bottom of the barrel, the other in the middle, and the last one on top of the tomatoes.

Cover the tomatoes with blackcurrant leaves on top, seal the barrel and add the tomato mass through the tongue and groove hole.
Fermentation lasts 6-7 days, after which the tongue hole is plugged and the barrel is moved to a cold place.
For 10 kg of tomatoes with tomato mass - 500 g of salt.

DRY SALTED TOMATOES
Sort through the tomatoes, select the unsuitable ones, then wash and place in a barrel, sprinkling each row with dry table salt. Close the barrel with a circle, on top of which place a small oppression. Store in a cool place.
For 10 kg of tomatoes - 1.1-1.2 kg of salt.

SALTED TOMATOES WITH YOUNG CORN
For pickling, select firm red and green tomatoes. Salting is done in small oak barrels (25-50 l) or glass bottles. Place black currant leaves, previously scalded with boiling water, at the bottom of the prepared container. Wash tomatoes, spices, young stalks and leaves of corn in cold water. Place a layer of corn leaves on the bottom of the barrel, then rows of tomatoes and spices. Cut young corn stalks into pieces 1-2 cm long, layering each row of tomatoes with them.

Cover the tomatoes with corn leaves and fill with clean water. Pour the salt into a clean gauze bag, which is placed on top of the corn leaves so that it is in the water.

Cover the barrel with a small circle and place a small weight on top.
For 10 kg of tomatoes - 550-600 g of salt.

TOMATOES WITH GRAPE
Tomatoes intended for canning should be peeled, washed, and pierced in several places. Place spices, tomatoes, grapes, salt, sugar in a sterilized jar, pour boiling water for 20 minutes.
Bring the drained water to a boil again, pour over the tomatoes and roll up.

For a three-liter jar - 1 sweet pepper, 1 hot pepper, 3 cloves of garlic, 2 bay leaves, 5 currant leaves, 4 cherry leaves, 10 black peppercorns, 1 horseradish leaf, 2 sprigs of dill, parsley, 1 cm, a spoonful of salt. 1 tbsp. spoon of sugar, 1 bunch of grapes.

GREEN TOMATOES WITH ONIONS AND CARROTS
Place finely chopped onions, green tomatoes cut into slices, carrots cut into slices, and herbs into a saucepan. Pour all this with vegetable oil and simmer for 30 minutes. When the tomatoes become soft, add crushed garlic.
Place in half-liter jars and sterilize for 15 minutes in boiling water, roll up.

5-6 large green tomatoes, two onions. 2 carrots, 60 g of vegetable oil, 5 cloves of garlic, parsley and celery.

DESSERT TOMATOES
Wash medium-sized, dense tomatoes, remove stems, blanch in boiling water for half a minute, after pricking them in several places. Place the tomatoes in a three-liter jar, add lemongrass leaves.
Boil the apple juice, adding sugar and salt, pour the boiling mixture over the tomatoes, after 3-5 minutes drain the mixture, boil, repeat twice more. After the third fill, roll up the jar.

For a three-liter jar - 8-10 lemongrass leaves; for filling - for 1 liter of apple juice - 30 g of salt, 30 g of sugar.

DELICIOUS TOMATOES
Wash the tomatoes, select the same size, blanch in boiling water for half a minute, place in a three-liter jar, add herbs: lemon balm leaves, tarragon. Prepare a filling, to which add red currant juice, honey, and salt.
Pour the boiling solution over the tomatoes, after 3-5 minutes drain the solution and boil again. Repeat two more times. After the third fill, roll up the jar and turn it upside down until it cools.

For a three-liter jar - 30 g each of lemon balm and tarragon leaves;
for filling: for 1 liter of water - 300 g of red currant juice, 50 g of honey, 50 g of salt.

TOMATOES IN GELATIN
Wash large, firm tomatoes and cut into 4-6 pieces. Peel the onion and cut into rings. Place tomatoes and onions in jars, alternating layers (for a three-liter jar you will need 2-3 large onions). Prepare the brine: boil water, salt, sugar and spices for 3-5 minutes. Pour gelatin with warm water and leave for 3-4 hours. Mix the brine with a gelatin solution and fill the jars with vegetables. Sterilize three-liter jars for 20-30 minutes. Before closing the jar with a lid, add 1 teaspoon of vinegar.

For the brine - 4 liters of water, 100 g of salt, 500 g of sugar, spices (cinnamon, cloves, allspice, bay leaf, dill);
for gelatin solution - 200 g of warm water, 11 teaspoons of gelatin.

TOMATOES WITH GOOSEBERRY
Sort out the gooseberries, trim off the stems and chop them. Prepare the tomatoes by blanching them for half a minute in boiling water. Sprinkle the gooseberries over the prepared tomatoes, placing them in a three-liter jar. Boil the filling, pour the boiling solution over the tomatoes, after 3-5 minutes pour the solution into the pan and bring to a boil again.
Repeat two more times. After the third time, roll up the jar.

To fill 1 liter of water - 50 g of salt, 50 g of sugar.

TOMATOES WITH GARLIC
Peel the garlic, blanch the tomatoes in boiling water for half a minute, then use a wooden stick to make 2-3 punctures on top so that the skin of the tomatoes does not crack. Prepare a filling from apple juice, salt and sugar. Place the tomatoes in a three-liter jar, sprinkle with garlic, pour boiling sauce over them, quickly roll up and turn upside down until cool.
In the same way, you can prepare tomatoes with onions, which are first cut into rings.

Garlic and onions are phytoncidal plants, so a one-time filling is sufficient.
For filling - 1 liter of apple juice, 50 g of salt and sugar (for tomatoes with garlic), 30 g of salt and sugar (for tomatoes with onions).

GREEN TOMATOES WITH GARLIC
Wash green tomatoes of the same shape and size and make cuts with a sharp knife. Inside each tomato place a slice of garlic, a sprig of dill or parsley. Carefully place in prepared liter jars, pour hot marinade and sterilize for 20 minutes.

After this, quickly roll up the jars and turn them upside down until they cool.
For the marinade: for 1 liter of water - 1 tbsp. spoon of salt, 2 tbsp. spoons of sugar, 60 g of vinegar.

CAVIAR FROM GREEN TOMATOES
To prepare caviar from green tomatoes, take green, intact, stemless fruits of any size and shape. To improve the taste, add carrots, parsley and onions to the caviar composition. Bake tomatoes, root vegetables and onions in the oven or Russian oven.

After this, pass all the ingredients through a meat grinder, add salt, sugar, spices, tomato sauce, mix thoroughly, bring to a boil and fill glass jars with the resulting mixture, cover with clean, dry lids and sterilize for 1 hour, then seal and turn upside down. .

For 1 kg of caviar - 600 g of green tomatoes, 200 g of carrots, 100 g of tomato sauce, 50 g of onions fried in vegetable oil, 25 g of parsley, 15 g of table salt, 10 g of granulated sugar.

CAVIAR FROM TOMATOES
Bake the tomatoes, mince them, add salt, pepper and onions fried in vegetable oil. Mix everything well. Fill the jars 3/4 full and pour hot tomato sauce up to the neck.

The sauce is prepared from pureed tomato mass, to which you need to add bay leaf, pepper, dill and parsley, sugar and salt (to taste).

JUICE, PUREE, TOMATO PASTE
Wash ripe tomatoes with cold running water, cut into pieces, put in a saucepan without water and put on fire. When heated, the tomatoes will release juice and settle.

Add more tomatoes, then more, until the pan is full to the top. Heat over low heat for about 20 minutes until the mixture boils, then drain the juice, pour hot into bottles, and heat the bottles for 25-35 minutes.
Prepare puree and paste from the tomato mass remaining in the pan. For puree it needs to be boiled 2-2.5 times, for pasta - 5-7 times. Place in glass jars and sterilize for 30-40 minutes.

For 1 kg of finished puree or paste - 3 tbsp. spoons of salt.

TOMATO JUICE WITH PULP
Ripe, or overripe, well-colored tomatoes can be washed, peeled and boiled, then rubbed through a sieve. Evaporate the juice for about 30 minutes, then pour into jars or clean bottles. Sterilize for 30 minutes at 90 °C.
The juice is diluted with lemon juice in winter and served as a drink. You can make soups and sauces from it.

SPICY TOMATO SAUCE
Cook the mashed tomatoes in a saucepan until half of the original volume remains. About ten minutes before the end of cooking, add granulated sugar, vinegar, salt, garlic, pepper, cinnamon, and cloves. All this can be poured directly into the tomato mass or put in a bag and cooked in it, and thrown away after cooking.

Pour the hot sauce into jars or bottles, sterilize in boiling water and seal.

For 2.5 kg of freshly grated tomatoes - 150 g granulated sugar, 20-25 g salt, 0.5 g peeled garlic, 0.5 g black pepper, 1 g allspice, 1.5-2 g cloves, 1.5- 2 g cinnamon, vinegar to taste.

TOMATO APPLE SAUCE
Peel the tomatoes, cut into 4 parts, core and finely chop apples, chop the onion, and remove seeds from sweet green peppers. Place all the products in a saucepan, add raisins, sugar, salt, wine or table vinegar, dry mustard, and you can add ground ginger. Cook over low heat for about 2 hours. Cool, put into jars and seal. Store in a dark place.

6 tomatoes, 2 cups chopped apples, 3 peppers, 2 cups raisins, 1 cup chopped onions, 3.5 cups sugar, 1/4 cup salt, 3 cups wine or table vinegar, 60 g dry mustard, 2 tbsp. spoons of ground ginger.

TOMATO SEASONING
Wash ripe red tomatoes, pour boiling water over them and pass through a meat grinder along with peeled garlic. Wash and grate the horseradish, mix with ground tomatoes, add sugar, salt, vegetable oil and mix.
Place the prepared seasoning into small jars and close them with a lid.

Store in a cool place.
1 kg of ripe tomatoes, 300 g of garlic, 200 g of horseradish, 100 g of vegetable oil, 100 g of sugar, 15 g of salt.

ADJIKA AT HOME
Rinse tomatoes, carrots, sweet peppers, apples, red capsicum well and pass through a meat grinder. Then transfer to a saucepan and cook for 1 hour from the moment of boiling.

When it cools down, add crushed garlic, vinegar, sugar, sunflower oil, salt, mix everything well, put in hot jars or milk bottles and close (the bottles can be closed with nipples), store in a cool place.

For 2.5 kg of tomatoes - 1 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 100 g of red capsicum, 200 g of crushed garlic, 1 cup of vinegar, 1 cup of sugar, 1 cup of sunflower oil, 1/4 cup of salt.

PREPARATION FOR SECOND COURSES WITH TOMATOES
Sort tomatoes by size and quality. Wash the best ones and cut them into 2-4 parts, the rest will be used to prepare the filling. Remove stems and seeds from sweet peppers, wash them, and cut them into pieces. Also cut the eggplants into pieces and put them in salted water for half an hour (3 tablespoons of salt per 1 liter of water) to remove the bitterness. Remove the ends of green beans, then cut them into pieces 2-3 cm long and wash. Place the peppers and beans in boiling water for 3-5 minutes and then in cold water.

Prepare the filling: cut the tomatoes into pieces, cook them for 10 minutes and rub through a colander or sieve. Add salt to the resulting mass and, stirring, bring to a boil. Place prepared peppers, eggplants, green beans in a saucepan with hot filling and simmer over low heat for another 20-30 minutes.

Place chopped celery and parsley in each jar, then a layer of tomatoes, and a layer of vegetables on top.
Cover the jars with lids and sterilize half-liter jars for 30 minutes, liter jars for 40 minutes.
For a half-liter jar - 125 g tomatoes, 125 g peppers, 75 g eggplants, 25 g green beans, 2-10 g herbs, 5 g salt, 150 g tomato sauce.

TOMATOES IN SUNFLOWER OIL
Place bay leaf, black pepper, and onion cut into rings at the bottom of a liter jar. Then tightly place the red, thick-fleshed tomatoes, cut in half. Place cut side down. Place a few onion rings on top.
Pour the marinade over the tomatoes, place in a saucepan with water and sterilize for 15 minutes, covering with a lid. Before sealing, pour a little sunflower oil into the jar so that it covers the marinade with a layer.

1 onion, 2 bay leaves, 6 black peppercorns; for the marinade: for 1 liter of water - 7-10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, after boiling add 3 tbsp. spoons of vinegar.

GREEN TOMATO SALAD WITH ONIONS AND PEPPERS
Pour boiling water over the tomatoes, cool, cut into slices and combine with onion rings and sweet pepper strips and mix. Add dill, salt, sugar, pepper to the salad, place tightly in sterile jars, pour boiling marinade and sterilize half-liter jars for 10 minutes, liter jars for 20 minutes, add vegetable oil at the end. Roll up the cans.
You can also add shredded cabbage to this salad.

For 1 kg of green tomatoes -0.5 kg of onions, 3-4 sweet peppers; for marinade - for 1 liter of water - 70 g vinegar, 20 g sugar, 50 g salt.

PREPARATION FROM GREEN TOMATOES WITH VEGETABLES
Thinly chop the green tomatoes and onions, grate the carrots on a coarse grater. Place the vegetables in an enamel bowl, add salt and leave for 10-12 hours. Prepare the marinade. To do this, pour vegetable oil, 9 percent vinegar into a saucepan, add sugar, black pepper and bay leaf, put on fire and bring to a boil. Pour the hot marinade into the salad mixture, mix everything thoroughly and put it back on the fire. After boiling, cook for half an hour, stirring constantly. Place the hot salad in sterilized jars and roll up the lids.

3 kg of green tomatoes, 1.5 kg of carrots, 1.5 kg of onions, 100 g of salt; for marinade - 300 g vegetable oil, 200-250 g vinegar, 300 g sugar, 5-6 black peppercorns, 5-6 bay leaves.

TOMATO JAM
Select whole, small, firm, unripe tomatoes and rinse well. Using a clean screwdriver, carefully make a deep hole on the frontal side (against the stalk) and carefully remove the seeds so as not to touch the pulp. Place a walnut slice into the resulting cavity. Pour the semi-finished syrup over the stuffed tomatoes and leave for 5-6 hours.
After this, cook until tender for approximately one hour. If you don’t have walnuts, you can make jam from just tomatoes.

To decorate the holiday table, many housewives use many expensive delicacies. However, from simple and affordable products you can prepare a wonderful vegetable snack that will appeal to everyone without exception.

A delicious fresh tomato salad is prepared very quickly, so you still have enough time to prepare more complex dishes. If desired, you can add seafood to the salad - crab sticks, a piece of fish or shrimp.

How to make a delicious tomato salad

Layered salad with tomatoes is best prepared in portions on separate plates. To give the salad a festive shape, you can use available materials.

Prepare the required number of salad plates and one plastic water bottle. Using a knife, carefully cut the bottle into several parts to form rings approximately 3-4 centimeters wide.

Place a ring on each plate and you can fill it with salad.

Chop the leek (green part) into thin rings.

Wash the tomatoes, remove the stem and cut into small cubes.

Grate hard cheese on a coarse grater.

Place a little mayonnaise on top of the cheese.

Chop fresh parsley as finely as possible and sprinkle on top of mayonnaise.

The next layer is thin leek rings (the white part of the stem).

Place another thin layer of tomatoes on top of the onions.

Place a teaspoon of mayonnaise in the center of the plate and garnish the salad with parsley.

A delicious tomato salad can be served at the table.

You don't need to add salt to this salad, but if necessary, lightly add a layer of onions and tomatoes.

Let the salad sit in the refrigerator for a while, remove the ring and serve the treat.

To make the salad more satisfying, you can add a little grated crab sticks or a piece of red fish. Bon appetit!

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Layered tomato salad with cheese (photo)

Layered tomato salad with cheese is tender and tasty. Despite the fact that the salad contains mayonnaise, it is not “heavy”, but on the contrary, an original combination of tomatoes with cheese and mayonnaise, very tasty and “airy”. We recommend making this salad in a transparent or translucent salad bowl so that your family, friends and guests are simply stunned by the beauty and appetizingness of this salad.

Below, especially for you, we have described and shown in most detail all the steps for preparing this original and tasty salad.

Layered salad "Mum-mnyashka" with fish and tomatoes- culinary recipe for snacks from Angelinas. Week 315 Dinner Party participants.

Ingredients for cooking:
— lightly salted salmon — 300 grams;
- eggs - 5 pieces;
- tomatoes - 2 pieces;
- cheese - 250 grams;
- garnish with lettuce leaves, red caviar and lemon.
Sauce:
- sour cream - 400 grams;
- horseradish - 100 grams;
- dill - 1 bunch.

Preparation procedure:
1. Grate eggs and cheese. Chop tomatoes, lightly salted salmon and dill.

2. Cooking sour cream sauce with horseradish and herbs for the salad: put horseradish in a bowl with sour cream, add chopped herbs and mix everything thoroughly.

3. Place a layer of chopped tomatoes on a serving plate, then boiled eggs and generously coat them with sour cream sauce with horseradish and herbs.

4. Add chopped lightly salted salmon.

5. Once again coat the salad mound with sauce and sprinkle it with grated cheese.

6. Decorate the dish with lettuce leaves, red caviar and lemon slices.

That's all, layered salad with fish and tomatoes ready.

Other news on the topic:

Layered salad of eggplant, carrots and tomatoes. Recipe with step-by-step photos

Eggplant– a vegetable that is tasty fried, stewed, salted and pickled. You may have already noticed that the variety of eggplant dishes is growing every year. Many housewives, through trials and kitchen experiments, try to change such well-known recipes in their own way.

I offer you a recipe for a layered eggplant and Korean carrot salad, which was spontaneously born the other day, out of culinary inspiration.

I wanted to make a salad with eggplant. which would be tasty, beautiful, fast and something that could surprise. I think all these qualities are present in him, so I offer mine for your consideration. eggplant, carrot and tomato salad recipe. which is laid out in layers.

I am sure that everyone who loves spicy Korean carrots and fried eggplants will like the salad first of all. Together with juicy tomatoes and mayonnaise, the salad turns out to be rich in taste, moderately fatty and spicy.

• Eggplants - 1 pc.,
• Carrots - 4-5 pcs.,
• Tomatoes - 2 pcs.,
• Sunflower oil,
• Mayonnaise,
• Flour,
• Salt,
• Spices,
• Parsley or dill for garnish

Eggplant, carrot and tomato salad - recipe

Let's start preparing the salad by preparing the eggplants. namely, by frying them. To do this, wash the eggplants and cut them into circles 1 cm thick.

Dip the eggplant slices in flour.

Place them in a hot frying pan with vegetable oil. Sprinkle with salt.

Fry until done on both sides.

Prepare carrots the Korean way. To do this, grate the peeled carrots on a coarse grater. Transfer it to a bowl.

Add spices and salt.

I liked the soup, but it turned out to be very thick (I made it as in the recipe). Therefore, you either need more water or less pearl barley.

I baked pancakes for breakfast for the children according to your recipe! They turned out delicate, delicate, with holes like my mother’s when she was a child! Children don’t eat sour cream, but cherry jam is a great idea! tastes like thick yogurt. The children didn’t even suspect my cheating!

I baked pancakes for breakfast for the children according to your recipe! They turned out delicate, delicate, with holes like my mother’s when she was a child! Children don’t eat sour cream, but cherry jam is a great idea! tastes like thick yogurt. The children didn’t even suspect my cheating!

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Layered salad with tomatoes and cheese and ham

1. fresh tomatoes - 1 kg, 2. Russian cheese - 400 g, 3. Provencal mayonnaise - 500 g, 4. salt - to taste
Tomato and chicken salad is very tasty, in addition, all its components are very healthy and nutritious, it is low-calorie, therefore, it is simply a law for people watching their figure to try such a dish. Also, the advantage of the salad is that it does not take a very long time to prepare it; everything will take about half an hour.
Chicken salad with tomatoes recipe with olives
You will need:
Chicken fillet, a little, about two hundred grams;
Spices that you have in the house, you can buy a mixture for chicken, twenty grams;
Tomatoes, two large ripe vegetables;
Processed cheese, one package;
Half a jar of olives, olives if you like;
Onions, green onions, dill.
Also, you need mayonnaise for dressing, but you can dress the salad with olive oil, but, naturally, it will be a completely different salad.
Preparation:
wash and dry the chicken, then cut the meat into pieces, sprinkle everything with spices and leave it to marinate, this will take at least ten minutes, but if you have more time, you can take longer, of course.
marinated meat should be fried in a heated frying pan, fry it until it acquires a beautiful golden color.
cut the tomatoes into small pieces, maybe cubes. Do the same with the melted cheese and cut the olives in half.

Finely chop all available greens.
mix all the ingredients, place in one container and pour over mayonnaise, mix.
Place the resulting salad in a salad bowl, giving the mass a mound shape, sparingly, sprinkle everything with herbs and garnish with olives.
That's all, the salad with chicken and tomatoes is ready, don't forget to pepper and salt it. In addition to its taste, it is very healthy, chicken meat contains little fat, and mainly it is protein, which is very good for the figure, in addition, by replacing mayonnaise with olive oil, you will make your dish low-calorie, and also get a new, amazing taste .

The interesting taste of olives also leaves an imprint on the salad; they give it some zest, and it seems that if you remove them, the salad will no longer be so tasty.
Layered chicken salad with tomatoes recipe
This recipe is quite simple and straightforward. Not only an experienced housewife, but also an ordinary person who just happens to have the right set of products in the refrigerator can prepare such a dish. In fact, there are many variations of the salad, which can combine chicken, cheese and tomato.

These ingredients are quite affordable, which is why the variety of improvisations with them is so wide. Such a salad may include not only these ingredients. To prepare a delicious salad you will need boiled chicken, namely breast or individual fillets.

Baked or grilled chicken would also be quite acceptable in this salad. If there are no other options, you can also use smoked chicken for the salad.

You will also need champignons for the salad. They can be fresh or pickled. It all depends on the tastes and preferences of the cook.

This salad also requires cheese. It must be solid. In this case, varieties such as Eden, Dutch, Russian or Gouda are perfect.

Not the last place in this salad is occupied by tomatoes. It is best to use tomatoes that are firm and fleshy, such as the lady fingers variety.
cheese - 150 g. chicken eggs - 2 pcs. red caviar - 50 g, salmon (lightly salted) - 150 g, tomatoes - 2 pcs.
Chicken, tomato, cheese and all other ingredients for the salad are taken in equal proportions. It has been established experimentally that it is best to take from two hundred to four hundred grams of each product.

The salad will need onions. It will take about one medium-sized onion.

You need to season the salad with mayonnaise - from three to six tablespoons. If you decided to use fresh champignons in the salad, then you should first fry them with onions and add salt.

After that, the mushrooms and onions need to be set aside for a while to allow them to cool properly.
Preparation:
This salad is prepared in layers. It should immediately be placed in the container in which it will be served, for example, on a holiday table.

A common mistake among all cooks who prepare this salad is too much mayonnaise on the layers. In order to avoid this trouble, it is best to use no more than one or two tablespoons of mayonnaise per layer of salad.

Or a very convenient option is to use mayonnaise in a bag, which can be used to make a thin mayonnaise mesh in layers.
The first layer of salad is formed from boiled chicken, which must first be cut into long slices. The second layer of salad is formed from mushrooms fried with onions. Before laying them out, be sure to check that they have cooled completely.

The third layer is hard cheese, grated on a coarse grater. The last layer is tomatoes, which are cut into narrow slices.

The top layer does not need to be smeared with mayonnaise.
200 g ham, 2 pcs. tomatoes, 2 pcs. eggs, 200 g cheese, 150 g mayonnaise
Caesar salad - recipe with chicken and tomatoes
To prepare this salad you will need half a loaf - approximately two hundred grams. The loaf can be white, or maybe black - there is not much difference, it all depends on the preferences of those people who will then eat the salad. For the salad you need to have three hundred grams of clean chicken fillet and one large bunch of lettuce.

Cheese will go into the salad. It is best to use Parmesan, as this type of cheese has a rather interesting flavor that very elegantly and delicately sets off the other ingredients in the salad. About fifty grams of Parmesan will be enough.

In the process of preparing Caesar salad you will need one clove of garlic and olive oil. All of the above ingredients are the products that will go into the bulk of the salad.

You also need to prepare a dressing for the Caesar salad.
Preparing the salad dressing:
In order to prepare the Caesar salad dressing, you will need two yolks. Under no circumstances should you use the yolk together with the white - you will only spoil the product.

The dressing includes two teaspoons of mustard, as well as another clove of garlic. The next dressing ingredient is two tablespoons of lemon juice.

It is best to use freshly squeezed lemon juice. Of the liquid ingredients for the dressing, you will need one teaspoon of vinegar of six percent concentration and one hundred milliliters of olive oil.

Naturally, the dressing cannot do without basic spices such as pepper and salt.
Most likely, many people have already tried this salad more than once in cafes and restaurants, and in its various interpretations. This variation is more typical for homemade salad preparation, so you need to ask for forgiveness in advance from senior culinary specialists if something is not done according to clearly established rules.

The above number of ingredients yields about six to seven servings of salad.
Preparation:
Preparing the salad does not take too much time. You just need to mix all the ingredients. That is, the oil is mixed with garlic, the loaf is cut into cubes and fried until golden brown, the chicken fillet is cut into small pieces and also fried.

All that remains is the dressing - you need to grind the yolks with mustard, add garlic and mix. Then add lemon juice and vinegar, oil and spices. The cheese should be finely grated, and the salad should be torn by hand.

The salad is laid out on a plate, chicken fillet is placed on top of it, and then croutons. After everything, the “slide” is poured with sauce and sprinkled with Parmesan.
Salad with chicken fillet and tomatoes recipe
Ingredients for chicken and tomato salad recipe:
8.
Ground black pepper
Cooking method:
Cook until done and finely chop the chicken. Cut the tomatoes into cubes.

Boil the eggs and chop finely or grate them on a fine grater. Grate the cheese on a coarse grater.

Cut the cucumbers into small strips or into rings. Prepare the dressing sauce: chop the garlic, add it to the mayonnaise and sprinkle with ground black pepper to taste, stir.
Place all the ingredients in a bowl, mix and season with sauce. If you are watching your figure or you don’t like mayonnaise, you can also season this salad with olive or vegetable oil.

Bon appetit!
Salad with chicken, tomatoes and oranges recipe
We will prepare this salad in layers. To prepare it you need the following ingredients:
6.
Mayonnaise
Cooking method:
First of all, cut the orange into small pieces and place it evenly on a baking sheet. Grind cheese and eggs on a fine grater and mix them in mayonnaise.

Spread the resulting sauce evenly over the orange. Cut the chicken into small pieces and place it on top of the sauce.

You need to squeeze all the juice out of the tomatoes and cut them into rings. Sprinkle the remaining cheese on the salad.

And place in the oven at 180° for 10 minutes. Serve the salad slightly cooled.

Bon appetit!

tomatoes - 300 g, crab sticks - 200 g, garlic - 2 cloves, hard cheese - 300 g, mayonnaise - to taste

tomatoes – 2 pcs, eggs – 2 pcs, lightly salted salmon – 50 g, cheese, sour cream + horseradish, dill

tomatoes - 4 pieces, cheese - 100 grams, garlic - 3 cloves, dill - to taste, mayonnaise - to taste, salt - to taste

crab sticks 240 g, onion 1 pc. soft cheese 100 g, mayonnaise 150 g, tomatoes 4 pcs. garlic cloves 1 pc. egg 4 pcs. parsley

ingredients, ham, 250 g, cheese, 100 g, tomato, 300 g, slices of bread, 3 pcs., mayonnaise, garlic, 3 cloves, food weight measures

On the Main page - Salads with sausage - Layered salad with sausage and tomatoes. Ingredients: - doctor's sausage - 300 g. - Russian cheese (or any hard cheese) - 200 g. – tomatoes – 2 pcs.

Layered salads. Quick salad with tomatoes and cheese.

Ingredients: - mozzarella - 220 g - olive oil - black olives - fresh basil - tomatoes - 2 pcs.

Recipe for salad with ham and tomatoes, mushrooms, cucumbers, cheese and pepper, delicious recipes with photos on the website koolinar.ru. Layered chicken salad.

Recipe for Ham and Tomato Salad: Cut the ham into strips and place in the first layer. Sprinkle grated cheese on top. P.S. It is not necessary to cut into strips; you can also cut into cubes.

Baking from puff pastry 73.

Recipe: Layered Iceberg Lettuce

Step-by-step preparation with photos:

Layered salads They are quite labor-intensive to prepare, since each layer must be coated with sauce or dressing. But these dishes have an undeniable advantage: they are very nutritious and can serve as a complete lunch or dinner.

Puff salads can whet the appetite just by their appearance, so they are often served in glass containers so that the beauty of the dish can be seen.

The main principle of preparing puff salads is the correct combination of ingredients and the optimal amount of sauce or dressing. Products for such dishes are most often cut into small pieces or grated.

If the salad contains onions, it is advisable to first marinate them in lemon juice to make them softer and more aromatic.

1. Cut lettuce and spinach into small pieces.

Boil eggs, cut into pieces.

2. Cut tomatoes and bacon into cubes.

3. Finely chop dill and green onions. Layer the ingredients in a deep salad bowl: lettuce, spinach, eggs, bacon, tomatoes, green onions.

Sprinkle grated cheese on top. The last layer is green peas. Repeat until the salad bowl is filled to the brim.

4. Prepare the dressing: mix mayonnaise and sour cream. sugar, add salt and spices to taste.

Pour generously over the salad without disturbing. This is best done in portions.

5. Place the salad in a cold place for 1.5-2 hours.

Serve to the table, garnished with greens. Bon appetit!

Tomatoes, canned for the winter in layers, are a tasty and beautiful appetizer: strong red tomatoes, layered with spices and herbs, are an eye-catcher, but there’s no need to talk about the taste of such homemade preparations. There are no tricks in the process of marinating tomatoes in layers for the winter - it is only important to be a little more careful than usual in placing the vegetables in jars for preservation.

A simple recipe for layered tomatoes for the winter, a home cooking recipe with photos and a step-by-step description of the cooking process. This recipe is easy to prepare at home for 42. Contains only 72 kilocalories.

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Canning
• Features: Recipe for a vegetarian diet

• Preparation time: 20 minutes
• Cooking time: 42
• Calorie Amount: 72 kilocalories
• Number of servings: 4 servings

Ingredients for three servings

• Currant leaves - 3 pcs
• Dill umbrellas - 2 pcs.
• Black peppercorns - 7 pcs
• Carrots - 1 pc.
• Onion - 1/1, pcs.
• Salt - 2 tbsp. l.
• Sugar - 4 tbsp. l.
• Vinegar 9% - 60 ml

Step-by-step preparation

1. First of all, of course, you need to start preparing the tomatoes themselves. To marinate tomatoes in layers for the winter, it is better to choose smaller vegetables - of course, not miniature cherry tomatoes, but not “giants” of the “ox heart” variety.
2. The second stage is preparing the greens. This recipe is good because the composition of the ingredients (in addition to those intended for the marinade) is universal - you can add any spices you wish. The standard set is dill umbrellas with seeds, aromatic blackcurrant leaves (you can also take cherry leaves, by the way), black peppercorns and carrots. The latter must be cut into thin slices - just like onions.
3. And now the most important thing begins - the process of laying out the vegetables. To begin, place currant leaves, peppercorns, dill, and bay leaves at the very bottom of a pre-sterilized jar. We place tomatoes on the “cushion” of spices, arranging their layers with “layers” of onion rings and carrot slices.
4. When all the ingredients are gone, pour sugar and salt into the filled jar, add the pre-measured amount of vinegar...
5. And carefully, along the wall, fill each container with boiling water - you can straight from the kettle.
6. That's all - tomatoes marinated in layers are almost ready for the winter. Now all that remains is to carefully roll up the jars with lids and put them to sterilize in a water bath - that is, in a pan of boiling water. The approximate sterilization time is 15-30 minutes depending on the volume of containers.

Save it for your wall, because tomato season is coming soon

1. KOREAN TOMATOES

INGREDIENTS:
● 2 kg of tomato, cut into large pieces (in half)
● 4 pcs. bell peppers
● 2 heads of garlic
● greens

Refueling:
● 100 g vinegar
● 100 g grows. oils
● 100 g sugar
● 2 tbsp. salt.

PREPARATION:
1. Grind pepper and garlic (I added 2 pieces of hot pepper) in a meat grinder. Mix.
2. Chop the greens.
3. Place in layers in a 3-liter jar: tomatoes, then a mixture of vegetables, herbs.
4. Close the jar with a lid and place it in the refrigerator upside down on the neck.
This is so that after 8 hours it will be ready for use on top. I made it in the evening and it’s ready in the morning! And then you can hold it in your normal position. It tastes even better the next day!

2. SWEET-SPICY MARINATED TOMATOES

INGREDIENTS:
● 2 kg of fresh tomatoes (ripe and firm)
● 1 red hot pepper
● 2 - 3 cloves of garlic
● 1 bell pepper
● sweet peas
● cloves
● sugar
● salt
● vinegar 9%

PREPARATION:
1. Place spices in clean jars: 3-5 allspice peas, 3-5 cloves, 1 clove of garlic cut into slices, 1/4 bell pepper, cut into pieces and a small piece of hot pepper.
2. Wash and dry the tomatoes. Place tomatoes in jars.
3. Pour boiling water over and let stand for 20-30 minutes. Drain the water and add 4 tablespoons of sugar and 2 tablespoons of salt per 1 liter of marinade.
4. Boil and pour into jars. Add 2 tablespoons of vinegar per liter jar. Roll up the jars and turn them over.
5. Let cool at room temperature.

3. GREEN SALTED TOMATOES

INGREDIENTS:
● green, unripe tomatoes, preferably large and fleshy.
● celery sprigs
● garlic
● red hot pepper

Brine:
● for 1 liter of cold water (from the tap)
● 70 g salt (coarse)

PREPARATION:
1. Cut the tomatoes in half lengthwise, but not all the way.
2. If the garlic is large, then cut each clove into several slices. Pepper mode for rings (I do this with scissors, it’s very convenient). Celery sprigs.
2. In each tomato we put several slices of garlic, 2-3 rings of pepper (depending on how much you like it spicy or whether there are children in the house). We also stuff a sprig of celery there, mercilessly folded several times, and secure all this beauty with ordinary spool threads, wrapping the tomato several times in different directions (if you’re careful, you can do it without threads). The market esthetes stuff the red pepper in such a way that it sticks out of the tomato with a red tongue (teasingly) - like on a smiley face.
3. Place a layer of celery sprigs on the bottom of a pan, or a jar (or maybe a barrel), a layer of tomatoes on top, another pepper on the sides (for those who like it), then celery again, etc. Top layer of celery.
Dilute salt in water and pour over tomatoes.
4. We put it under pressure. A 3 liter jar requires approximately 1.5 liters of brine.
When the tomatoes finish playing, stop bubbling, the brine becomes transparent - that’s it, the pickle is ready. If you use it right away, then you don’t need to do anything else. And if you want to save it, then drain the brine, boil it and immediately pour in the tomatoes. You can close it like you would with a plastic lid , and roll it up with an iron one. This must be done immediately after pouring boiling brine over it. It can be stored for a very long time, even 2 years.

4. SPICY TOMATO SNACK

INGREDIENTS:
● 1 large zucchini
● 2-3 cloves of garlic
● 5 small tomatoes
● half a bunch of dill and parsley
● frying oil
● mayonnaise
● flour

PREPARATION:
1. Take a large zucchini and cut into slices 0.5 cm thick.
2. Salt all the circles and mix, leave in a bowl for 5 minutes.
3. Heat the oil in a frying pan and fry each circle after dipping it in flour on both sides.
4. Place the fried zucchini on a dish and let cool.
5. When the zucchini has cooled, grease it with a mixture of mayonnaise and garlic.
6. Cut the tomatoes into circles and place them on top of each zucchini.
7. Lightly grease the top of the tomatoes with mayonnaise and garlic.
8. Sprinkle with herbs on top and place in the refrigerator for 30 minutes.

5. EGGPLANT IN TOMATOES

INGREDIENTS:
● 3 kg tomato;
● 2 kg eggplant;
● 200 g vegetable oil;
● 200 g sugar;
● 100-150 g vinegar 9%;
● 2 pods of hot pepper;
● 2 heads of garlic;
● 2 tbsp salt;

PREPARATION:
1. Grind tomatoes and peppers, add salt and cook for 15 minutes.
2. Cut the eggplants into medium cubes. Not in slices as in Ogonyok, not in straws, but in bars.
3. If you like, you can peel the eggplant, I like to leave it like that.
4. Add the chopped eggplants to the tomatoes and peppers, and also add sunflower oil, sugar and vinegar.
5. Cook for 40 minutes; at the end of cooking, add squeezed garlic to the eggplants.
6. Pour the mixture into sterilized jars and seal.
7. Turn the jars upside down and wrap them in a warm blanket for 1-2 days.

6. HOMEMADE TOMATO SAUCE

INGREDIENTS:
● Tomatoes – 1 kg.
● Apples – 3 pcs.
● Carrots – 2 pcs.
● Salt – 1 teaspoon.
● Sugar – 1 tbsp.
● Vinegar – 2 tablespoons.
● Pepper, garlic - to taste.

PREPARATION:
1. Grind tomatoes, carrots, peeled apples in a meat grinder, add salt, sugar, vinegar, and cook on fire.
2. 20 minutes after boiling, add crushed garlic and pepper, stir.
3. Place everything in jars and sterilize them in a saucepan with water, after placing a towel on the bottom.
4. Screw the lids on the jars and leave them upside down for 12 hours.
5. The finished sauce can be stored in a dark, cool place.