11 best step-by-step recipes for making tomato snacks for the winter

11 best step-by-step recipes for making tomato snacks for the winter

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Autumn is the season for preparing winter preservation from tomatoes. They can be salted whole, or you can make a delicious snack from tomatoes for the winter.

Features of cooking tomato snacks for the winter

In order for the conservation to have a beautiful shade, you need to use tomatoes of different varieties and skin shades. The same goes for bell peppers if they are on the ingredient list.

Requirements for the main ingredients

For cooking, you need to take only fresh and good tomatoes. Many people prefer to use already spoiled fruits that are not suitable for whole pickling. You can use them if the tomatoes are not completely spoiled. Before cooking, the rotten pulp is simply cut off.

Preparation of containers and recipes

Glass jars are best suited for storing preserves. They are pre-sterilized so that the preservation does not deteriorate.

Tomato and rice appetizer "Lick your fingers"

A simple recipe for the winter can be made with rice.


  • 2 kg of ripe red tomatoes;
  • 2 large carrots;
  • half a glass of long rice;
  • 1 large Bulgarian pepper;
  • 2 medium onions;
  • 3 tbsp. l. Sahara;
  • 3 tsp fine salt.

Cooking a tomato snack for the winter with the addition of rice:

  1. Peel carrots, chop finely or grate on a track.
  2. Peel the onion and cut into half rings, mix with the carrots and fry until golden brown.
  3. Cut the fruits and peppers into slices, grind in a blender.
  4. Place the tomato mixture and fried carrots and onions in a saucepan.
  5. Cook for 25 minutes.
  6. Rinse the rice thoroughly, add to the vegetable mixture.

Cook for another 25 minutes, add salt and sugar at the end.

In Georgian

What you need:

  • 2 kg of tomatoes;
  • bell pepper;
  • 4 heads of garlic;
  • 1 pod of hot pepper;
  • fresh dill;
  • 4 tbsp. vinegar;
  • 4 tbsp. oils;
  • 4 tbsp. granulated sugar;
  • 2 tbsp. fine salt.


  1. Cut the tomatoes into slices, chop the dill.
  2. Grind all other vegetables in a blender.
  3. Put the fruits and vegetable mixture in layers in a jar, sprinkle with herbs on top.
  4. Mix salt, sugar, vinegar and oil, add a small amount of marinade to each layer.

Turn the jars and put them in the refrigerator.

With zucchini and onions


  • 2 zucchini;
  • 1.5 kg of medium-sized tomatoes;
  • 1 kg of onions;
  • 1 carrot;
  • lavrushka;
  • 3 tbsp. table vinegar;
  • 300 g butter;
  • 30 g granulated sugar;
  • 50 g of salt;
  • spice.

Cooking a delicious preserves with zucchini and onions:

  1. Dice the courgettes, tomatoes and onions.
  2. Grate the carrots on a coarse grater.
  3. Heat oil in a large cauldron, put onion, fry for 5 minutes, then add carrots and fry for another 5 minutes.
  4. Put the zucchini, simmer for 5 minutes.
  5. Put the tomatoes, salt, add sugar and vinegar, simmer for 1 hour, covering the cauldron with a lid.
  6. Stir the workpiece constantly, add spices at the end.

Sterilize the jars and decompose the finished preservation in them.

Korean style in banks

What you need:

  • 2 kg of tomatoes;
  • 1 Bulgarian pepper;
  • 3 cloves of garlic;
  • 1 hot chili
  • seasoning for Korean carrots;
  • salt to taste;
  • 40 g granulated sugar;
  • 2 tbsp. table 9% vinegar;
  • 3 tbsp. oils.

Cooking process:

  1. Cut the tomatoes into slices.
  2. Chop the pepper and garlic in a blender, mix together with sugar, salt, oil and vinegar.
  3. Lay out some of the fruits, cover with seasoning and lay out some of the vegetable mixture, alternate layers until the entire jar is full.

Close the lid, put in the refrigerator. They will be ready the next day.

From green tomatoes


  • 2 kg of green tomatoes;
  • 1 large sweet pepper;
  • 3 cloves of garlic;
  • 2 carrots;
  • 1 onion;
  • 20 g salt;
  • 40 g sugar;
  • spices to taste;
  • 2 tbsp. vinegar;
  • 100 ml of oil.


  1. Chop fruits, peppers, garlic and onions in a blender or twist through a meat grinder.
  2. Put in a saucepan, cook for 40 minutes.
  3. 10 minutes before the end of cooking, add sugar, pour in vinegar and oil, add spices, salt.

During cooking, the preservation is constantly stirred.

With horseradish


  • 3 kg of tomatoes;
  • 1 horseradish root;
  • 3 onions;
  • 1 hot chili
  • 2 carrots;
  • 30 g salt;
  • 50 g granulated sugar;
  • 1 tbsp. lemon juice.

Wash and grind vegetables in a meat grinder. Add sugar, salt and lemon juice. To stir thoroughly. Transfer to jars and refrigerate overnight.

The next morning, the workpiece will be ready.

With beans


  • 2 kg of tomatoes;
  • 2 cups beans
  • 1 onion;
  • 2 carrots;
  • 1 Bulgarian pepper;
  • salt and add granulated sugar to taste;
  • 125 ml of oil;
  • 60 ml of 9% table vinegar.

Pre-soak beans overnight, then boil. Chop tomatoes, onions, carrots and peppers. Put the beans on them. Add sugar and salt. Put on fire, bring to a boil and cook for 35 minutes. In 6 minutes. until the end of cooking, pour in vinegar and oil.

Spicy appetizer with bell pepper

What you need:

  • 2 kg of tomatoes;
  • 3 chili peppers
  • 2 bell peppers;
  • 1 onion;
  • 100 ml of oil;
  • 2 tbsp. vinegar;
  • salt to taste;
  • 3 tbsp. granulated sugar;
  • Bay leaf.

Chop the tomatoes, chili, onion and pepper. Put on fire, cook for 40 minutes, after adding salt and sugar. Before the end of cooking, add vinegar and pour in oil, mix. Pour the finished preservation into jars and put in the refrigerator.

In a multicooker

In a slow cooker, you can cook any recipe for a tomato twist. To do this, the workpiece is transferred to a multicooker and the "Baking" mode is set for 50 minutes. The mass is stirred periodically.

With basil

Basil works best with recipes with fewer ingredients. For example, only tomatoes, bell peppers and onions. In this case, it is also better not to use spices, so as not to interrupt the taste and aroma of basil.

Without sterilization

In this case, quick preparation of the dish will not work, because it will take at least 40 minutes to stew it. Apple cider or table vinegar is immediately added to the finished hot appetizer, then the jars are rolled up.

How and how much can you store?

Store the workpiece in the refrigerator or in the cellar. The shelf life is approximately 1 year (if the cans have been sterilized). It is not recommended to keep the dish in the refrigerator for more than 1 month.

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