Tomato spins occupy a special place for each housewife. Tomatoes can be used both as a separate product, and as one of the ingredients for numerous salads. But even among the blanks from these vegetables, recipes of brown tomatoes for the winter stand out.
Brown Tomato Billets
This type of tomato is great for pickling, canning and stuffing. Also, brown tomatoes can be twisted not only whole, but also slices, and also mix them with cabbage, carrots and other vegetables. The best recipes for brown tomatoes for the winter are collected and presented below.
You can find a large number of options for preserving brown tomatoes. The difference between them will be only in the amount of salt, sugar and the composition of spices. Whichever of the recipes of brown tomatoes for the winter in the banks you choose, you will always be satisfied with the result. Below are the most popular ways to spin tomato data.
A simple recipe for brown pickled tomatoes
We will need the following products:
- Tomatoes - five kilograms.
- Bell pepper - five pieces.
- Dill - one bunch.
- Hot pepper - three pods.
- Vinegar - half a glass.
- Garlic - one hundred and fifty grams.
- Parsley - one bunch.
Marinade:
- Water - two and a half liters.
- Sugar - two hundred and fifty grams.
- Salt - half a glass.
- Vinegar - half a glass.
Cooking process
Wash cans well for canning, preferably with baking soda, and then sterilize. Together with banks, lids are also sterilized. If possible, take away tomatoes of medium size, not spoiled and hard. First you need to prepare all the ingredients used.
Wash the tomatoes well. Rinse sweet bell pepper, remove the stem, cut and peel the seeds. Rinse a bunch of parsley and a bunch of dill under running water. In hot pepper, remove only the stalk and rinse. Separate the garlic from the husks and rinse. Next, sweet bell pepper, dill, garlic, hot pepper and parsley twist through a meat grinder.
Pour half a glass of six percent vinegar into the crushed ingredients and leave for fifty minutes to insist. Then you need to take the prepared jars and distribute the pickled spices along the bottom, tightly fill the jars with tomatoes from above, and each tomato must be pierced with a fork when laying in the jar.
Cooking marinade
Adhering to the selected recipe for brown tomatoes for the winter, now you need to cook the marinade. Pour the required amount of water into the pan, add salt and sugar, stir and place on fire. After boiling, let it simmer for another ten minutes and pour half a glass of six percent vinegar. As soon as the water boils, the fire must be extinguished. The marinade is ready.
Fill cans with tomatoes with hot marinade and cover with lids. Further, to exclude the possibility of swelling of the lids, according to the recipe for pickled brown tomatoes for the winter, the jars must be sterilized. To do this, you need to take a pan of a suitable size, place cans in it and pour hot water on it. Tanks should be immersed in water by two-thirds.
Sterilize the jars depending on their size. A volume of one liter is sterilized for fifteen to twenty minutes, and three-liter is already necessary to sterilize thirty-five to forty minutes. Then get the cans out of the pan and immediately roll up the lids. Turn them upside down and wrap them carefully with something warm. After cooling, the cans can be rearranged to a suitable place. Brown tomatoes for the winter (according to the recipe with a photo) are ready. A jar of brown tomatoes, opened in winter, is a great addition to main courses.
Brown Tomato Salad for Winter
Brown tomato salad is a fairly simple but very tasty preparation for the winter. Using a recipe for brown tomatoes for the winter without sterilization, you can save a lot of time and get an appetizer that will perfectly complement the main dishes on your table.
What ingredients are required:
- Brown tomatoes - two kilograms.
- Carrots - five hundred grams.
- Vegetable oil - half a cup.
- Onions - a pound.
- Salt - one tablespoon.
- Gogoshary - five hundred grams.
- Sugar - half a cup.
- Vinegar is one fourth cup.
Cooking salad
The first step in making brown tomato salad for the winter with a recipe with a photo is to prepare all the vegetables. Sort brown tomatoes, spoiled and soft to set aside, rinse the rest and cut the stalks.
Wash the carrots well using a special knife and peel them. Gogoshary wash and remove the stalk. Peel onions and rinse. All vegetables for the salad for the winter from brown tomatoes, the recipe of which we use, are prepared.
Now you can start the process of slicing the ingredients. Brown tomatoes cut into thin slices. Grate carrots on a special grater for Korean carrots. Gogoshary cut into thin strips. Chop the onion in half rings. Put all the crushed ingredients in a pan with a thick bottom and pour salt and sugar, pour vegetable oil and vinegar. Mix all the vegetables together well.
Next, put the pot with pickled vegetables on the fire and, stirring almost constantly, bring the salad to a boil. After that, it is necessary to reduce the fire to the smallest and simmer the salad for about thirty minutes under a closed lid, stirring occasionally. While the salad is slowly stewing, you can prepare cans.
Jars for salad must be thoroughly washed with baking soda and hot water, and then sterilized with covers. Thirty minutes later, ready-made salad is immediately laid out on prepared jars and rolled up with lids. Turn the cans over and cover with a blanket. Allow to cool for a day.
A salad prepared for this winter from brown tomatoes, which does not require sterilization, will be a tasty and fragrant snack on a winter table. If anyone likes it more sharply, then you can add black pepper or hot pepper to the salad.
Brown tomatoes with garlic
Ingredients Composition:
- Tomatoes - four kilograms.
- Water - six liters.
- Garlic - ten cloves.
- Sugar - six tablespoons.
- Vinegar - two glasses.
- Salt - four tablespoons.
- Bay leaf - four pieces.
- Dry dill.
Cooking tomatoes with garlic
Sort brown tomatoes, remove soft and damaged ones. Rinse well. Then wash the prepared glass jars and sterilize them and the lids. It is advisable to take tomatoes of medium or small sizes. Peel the garlic and cut into large slices. Now you can start preparing the workpiece.
At the bottom of each jar, place two tablespoons of chopped garlic. Place one dry sprig of dill with an umbrella on top. Tightly fill the jars with brown tomatoes to the very top. Pour water into a pan, add sugar, salt, bay leaf and place on fire. When the liquid boils - pour vinegar into the pan. Boil for several minutes and immediately, hot, pour into jars filled with tomatoes. Roll up the lids.
Brown tomatoes cooked according to this recipe do not need to be sterilized for the winter, since garlic and vinegar are themselves good preservatives. Harvesting from brown tomatoes is a good option for those who have a sufficient number of unripe tomatoes in the garden or cottage. And instead of throwing them away, they can be prepared for the winter.
Stuffed Brown Tomatoes
Stuffed tomatoes are a tasty and fragrant snack. Using a recipe for brown tomatoes stuffed for the winter, you get a spin in which green herbs are perfectly matched, thanks to which the tomatoes will be fragrant. And garlic and hot pepper will add piquancy and pungency. Another advantage of this harvesting is that tomatoes can be consumed in five to six days.
What is required for minced meat:
- Brown tomatoes - three kilograms.
- Hot red pepper - four pods.
- Cilantro - two bunches.
- Basil - two branches.
- Garlic - two heads.
- Parsley - two bunches.
What will be required for brine:
- Water - five liters.
- Vinegar - one glass.
- Sugar - half a cup.
- Salt - one glass.
- Bay leaf.
Getting down to cooking
First you need to wash the jars well in hot water with baking soda and sterilize them and the lids. Next, you need to select tomatoes. They must be solid, with a whole skin. Wash tomatoes and drain. Now you can start cooking minced meat for tomatoes. Peel the garlic and finely chop with a knife. In hot pepper pods, remove the stalks and seeds. Then cut into small pieces. Wash the herbs of basil, cilantro and parsley thoroughly under a tap, drain the water and chop finely. Mix all the ground ingredients for minced meat to get a homogeneous mixture.
Getting started with stuffing
Now you can start stuffing tomatoes. For this, it is necessary to make a cruciate incision on the tomatoes, but not to the end. Divide them into four halves. In the center of each tomato, place the cooked aromatic and spicy minced meat. Gently place the stuffed brown tomatoes in the prepared jars with the cut up so that the stuffing remains inside and does not fall out.
Then you can start cooking the marinade. You need to take a saucepan, pour water into it and pour out one glass of salt, half a glass of sugar and put a bay leaf for flavor. Stir well and put on fire. From the moment of boiling, let the marinade boil for about five minutes and, without removing from the heat, pour a glass of vinegar. Boil a couple more minutes and remove from heat. Hot marinade ready to pour immediately into jars filled with stuffed with brown tomatoes and cover with lids.
It remains to sterilize the banks. It is necessary to prepare a large pan and put filled cans in it, pour hot water into the pan so that the containers are immersed in two-thirds. Put on fire and after boiling, sterilize liter cans for fifteen to twenty minutes, and three-liter cans for twenty-five to thirty minutes. Then remove the jars from the pan and tighten the lids. Prescription brown tomatoes for the winter are ready. They should be covered with a coverlet and left for a day.