The magic aroma of summer tomatoes is best emphasized by a sharp sweet-and-sour, fragrant pickle. Therefore, winter harvesting with tomatoes is always the most favorite. Without salty tomatoes winter feast is hard to imagine.
But you always want to try something such, unusual, original. For example, stuffed tomatoes for the winter. Wonderful spicy herbs, greens, rice, roots, peppers, eggplants - there are many options for filling. Each is good in its own way and will definitely appeal to households and guests.
Stuffed tomatoes are able to decorate a festive table, spicing up the meat dish and spiciness - fresh potato mash. But they perfectly cope with solo parts, as they may well be an independent dish.
Stuffed tomatoes for the winter - general principles of preparation
For stuffing, it is better to take tomatoes of hollow varieties: "Don Quixote", "Bulgaria", "Yellow Staffer", "Stripet Staffer", "Stuffing", "Novogogoshary". They are very similar to peppers (some even form), as they have thick dense walls and very little pulp and seeds.
But even if there are no special tomatoes, it doesn’t matter! The usual “cream” is quite suitable for stuffing. Just have to make a little more effort for their preliminary preparation. To get the desired cavity inside the tomato, you need to select a part of the pulp from its middle.
With a sharp knife, it is necessary to trim the top of the fetus, but do not cut it off completely. If the variety is not hollow, then with a fairly sharp edge, scoop out a portion of the core. The pulp can be used for the preparation of second courses, salads, vegetable soups, sauces for meat or just put it in jars. Get a more intense in taste, saturated brine.
To cook the stuffing, vegetables should be washed, cut partitions from the peppers, remove the seeds. Remove roots from skin and finely grate. Grind the necessary ingredients, mix the minced meat according to the recipe.
Jars for stuffed tomatoes for the winter should be washed with soda, sterilized over steam, dried in the oven, boil metal lids for five minutes or processed in a solution of manganese, furatsilina.
If prescription cans filled with tomatoes need to be sterilized, then liter containers are kept in boiling water for an hour, three liters for an hour and fifteen minutes.
Stuffed tomatoes for the winter with roots in a tomato marinade
Very tasty stuffed tomatoes for the winter in a fantastic tomato sauce will appeal to lovers of spicy-sweet dishes. The spicy aroma of onion, bay leaf, allspice perfectly combined with the roots of parsley and carrot. Ingredients enough for salting two liter jars.
Ingredients:
• a pound of thick red tomatoes for salting, the same for tomato marinade;
• 250 grams of carrots;
• 25 grams of parsley root;
• 15 grams of parsley
• 200 grams of onions;
• 100 ml of vegetable oil;
• Bay leaf;
• two tablespoons of vinegar 6%;
• two large tablespoons of sugar;
• three tablespoons of salt;
• allspice.
Cooking method:
Cut the onion into rings, fry until transparent.
Cut the root of the peeled parsley into thin slices or strips.
Grate the carrots or cut into strips.
Root put out by adding some water.
Finely chop the parsley.
Mix roasted onions, stewed carrots and parsley root, greens.
Carefully lay the minced meat in prepared tomatoes, cover with a “lid”.
Put the tomatoes in jars.
Tomatoes, prepared for the marinade, peeled and pureed in a blender. You can just rub on a fine grater.
Pour the tomato puree into the pan, boil for fifteen minutes.
When the foam disappears, add to the sauce laurel, salt, pepper and boil for another ten minutes.
Pour the marinade in jars, not topping up the neck for two centimeters.
Cover the jars with lids, put in a pot of boiling water and sterilize for an hour.
Cork, cool and store.
Stuffed tomatoes for the winter with rice
The rich taste and matchless flavor distinguish the recipe for stuffed tomatoes for the winter with rice and vegetables. Tomato filling is very tasty. Such tomatoes can be eaten as an independent dish.
Ingredients:
• three kilograms of tomatoes for pickling, and another 1.2 kg for marinade;
• a pound of bell pepper;
• 400 grams of onions;
• 300 grams of rice;
• 400 ml of oil;
• 100 grams of salt for the filling and six more teaspoons for the marinade;
• celery root;
• parsley root;
• a bunch of dill;
• garlic head;
• two large tablespoons of sugar;
• ground black pepper;
• four tablespoons of vinegar 6%;
• allspice (number of peas to taste).
Cooking method:
Dice the onion into medium-sized cubes.
Grate carrots or cut into thin strips.
Cut bell peppers and roots into strips.
Cook rice until half cooked.
Cook the minced meat by mixing rice and vegetables.
Stuff the tomatoes with rice and minced meat.
Prepare tomato puree from whole tomatoes and "middles" prepared for stuffing tomatoes as described in the first recipe.
Pour the bottom of the marinade jars, add garlic and pepper, arrange tomatoes tightly.
Pour the hot marinade to the neck, cover the banks with roofs, sterilize.
Cork and cool.
Stuffed tomatoes for the winter "Green Apple"
The simplest recipe for stuffed tomatoes for the winter is invented for the preservation of green fruit. The product is quite spicy due to hot pepper. Spicy herbs and bell peppers perfectly set off the unusual taste of green tomatoes. The ingredients are indicated for a three-liter jar.
Ingredients:
• 1.7 kilograms of tomatoes;
• garlic head;
• one Bulgarian pepper;
• half of hot pepper;
• peppercorns (sweet, black - to taste);
• the top of the dill stem;
• bay leaf;
• horseradish leaf;
• half of the middle onion;
• parsley, cilantro, dill - a fluffy bunch;
• a tablespoon of grated horseradish root;
• 80 ml of table vinegar;
• two more tablespoons of salt;
• one and a half tablespoons of sugar.
Cooking method:
Tomatoes cut in the center is not until the end.
Cut the garlic into thin slices.
Disassemble the greens into separate branches.
Place a plate of garlic and a branch of parsley, dill and cilantro in the center of the tomato.
Cut the onion into rings.
Bell pepper cut into strips.
In the jar put spices, garlic, hot pepper, half the total volume of grated horseradish, half a leaf of horseradish, bay leaf, dill umbrella.
Put tomatoes on a mixture of herbs and spices.
Place strips of pepper on the sides of the jar.
Cover the top with tomato with the remaining half of the horseradish leaf.
Pour the jar to the neck with boiling water, cover with a sterilized lid, leave for ten minutes.
Pour water out of the can, repeat the pouring procedure three times.
Before the third pouring into water, add a mixture of salt and sugar, boil the fill for five minutes.
Pour in a jar of vinegar in a jar, then boiling marinade.
Cork and cool down with lids under a warm blanket during the day.
Stuffed green tomatoes for the winter "Spicy"
Very sharp stuffed tomatoes for the winter with garlic-pepper filling will be good for meat. This snack is better to cook in liter jars. The specified number of tomatoes is enough for four banks.
Ingredients:
• three kilograms of green tomatoes;
• five heads of garlic;
• two hot peppers;
• lush bunch of parsley;
• peas;
• Bay leaf;
• litere of water;
• six large spoons of vinegar 9%;
• two large tablespoons of sugar;
• a large spoonful of salt (the proportions of water, salt and sugar are indicated for one liter can).
Cooking method:
Cut the garlic into slices.
Hot pepper cut into strips.
Stir the garlic and pepper in the form of minced meat.
Cut tomatoes not fully in the center, carefully make a small depression in the middle of the fruit with a spoon.
Stuff the tomatoes with garlic and ground pepper.
Combine the halves, for fidelity you can fasten with a wooden toothpick.
Put pepper, parsley, bay leaf, tomatoes in the jar.
Boil water, pour tomatoes, leave for twenty minutes.
Cook the marinade by boiling the water drained from the cans with sugar, vinegar, and salt.
Pour tomatoes with boiling marinade, cork and cool.
Stuffed tomatoes for the winter with parsley and mustard "Table"
The aroma of basil emphasizes the sharp taste of stuffed tomatoes for the winter, cooked in a mustard filling. A delicious dish of green tomatoes will add spice to any meat. The number of components indicated for three liter jars.
Ingredients:
• two kilograms of green tomatoes;
• 200 grams of parsley root;
• six cloves of garlic;
• a bunch of basil and parsley;
• Bay leaf;
• peppercorns (to taste);
• horseradish root;
• hot pepper (optional);
• six tablespoons of mustard powder;
• litere of water;
• three large tablespoons of salt;
• five tablespoons of sugar;
• three dessert spoons of vinegar essence (one spoon per jar).
Cooking method:
Prepare tomatoes by cutting the “lid” and cutting out the center with a spoon.
Take out the flesh finely chopped.
Cut the greens, garlic.
Rub the parsley root.
Make the stuffing, mixing chopped pulp, greens, root, garlic.
Stuff the minced green tomatoes. "Cover" to attach in place, jokes with toothpicks.
Spices put in jars, pour into each two tablespoons large mustard spoon of mustard.
Top tightly lay tomatoes.
Pour boiling water over the tomatoes, leave for fifteen minutes.
Pour water into a large saucepan, add sugar, salt, boil for five minutes until the grains dissolve.
Pour vinegar essence into banks, pour boiling water and cork up.
Stuffed tomatoes for winter with eggplant
A great appetizer is obtained from stuffed tomatoes for the winter with eggplant. An excellent flavor combination will make this dish your favorite on the winter table.
Ingredients:
• two kilograms of ripe red tomatoes;
• a pound of eggplant;
• four cloves of garlic;
• parsley;
• three bay leaves;
• to taste two or three peas of pepper;
• litere of water;
• three spoons without a hill of salt;
• the same amount of sugar;
• a glass of vinegar 9%.
Cooking method:
Cut eggplant and chop in a meat grinder or blender.
Finely chop the greens.
Pulp from the middle of the tomatoes mixed with eggplant and chopped parsley, stew for fifteen minutes.
Fill the tomatoes with minced meat, cover with "lids", fasten the top with wooden toothpicks.
Banks fill with spices, garlic, then tomatoes.
Pour sugar and salt into cans, pour boiling water over it.
Sterilize the jars for twenty minutes.
Pour vinegar under the covers and cork.
Stuffed tomatoes for the winter "Winter's Tale"
A delicious version of the previous recipe - stuffed tomatoes for the winter with pepper and onion. A great snack for a casual and festive table. The amounts of these ingredients are enough to pickle three liter jars.
Ingredients:
• two kilograms of tomatoes;
• seven hundred grams of bell pepper;
• three hundred grams of onion "
• a bunch of fresh dill;
• three bay leaves;
• pepper peas to taste;
• per liter of water, three tablespoons of sugar and salt, a glass of vinegar 6%.
Cooking method:
Prepare the tomatoes.
Remove partitions and seeds from the peppers, chop finely.
Onions very finely chopped.
Grind the middles taken out of tomatoes, mix them with onions and pepper.
Stuffed tomatoes with minced vegetables.
Fix the tops of the tomatoes in the same place with toothpicks.
Put greens and pepper in jars, add salt and sugar, then put tomatoes.
Pour jars of boiling water and sterilize for twenty minutes under closed lids.
Pour vinegar under the covers, cork and cool.
Stuffed tomatoes for the winter "Georgian"
Cilantro, sweet peppers, onions, garlic are presented to the stuffed tomatoes for the winter, cooked according to this recipe, an incredible flavor. Walnut adds originality to tart green tomato, and hot pepper adds Georgian sharpness.
Ingredients:
• a kilogram of green tomatoes;
• two chili peppers;
• four heads of garlic;
• 250 grams of bell pepper;
• 250 grams of onion;
• fluffy bunch of cilantro;
• 25 grams of peeled walnuts;
• 20 ml of wine vinegar;
• 50 grams of salt;
• 50 ml of oil.
Cooking method:
Grind garlic in a mortar along with chopped cilantro and salt.
Cut the onion into rings or half rings.
Heat a dry skillet and fry nuts on it.
Chop the nuts with a knife as finely as possible.
Cut the bell pepper into strips.
Hot pepper cut into rings or strips.
In a wide saucepan, simmer pepper, onions, and nuts in vegetable oil for half an hour.
Pour vinegar, salt and mix.
Stuff the tomatoes with a nut-vegetable mixture.
Layering tomatoes in the banks and the remnants of vegetables, pour the marinade, in which chopped vegetables were stewed before.
Sterilize jars in boiling water for 25 minutes.
Cork and cool.
Stuffed Tomatoes for the Winter - Tips and Tips
- Salting tomatoes occurs as a result of lactic fermentation. To increase its intensity, you can prepare the brine not only with vinegar, but also with whey. 50 ml of vinegar is replaced with half a cup of whey.
- Stuffed tomatoes are not necessarily salted in jars. This can be done in nylon or wooden containers, pans. To the fruits were completely covered with brine and did not emerge, you need to cover them with horseradish leaves, then a linen or cotton napkin. A flat plate or a wooden circle should be placed on top of the napkin and a pressure should be set, for example, a jar of water.
- After three days, you can take the first test. Tomatoes spread on banks and stored in the refrigerator, cellar, glacier.
