Tomatoes with carrot tops: the best recipes

It's already autumn outside the window, which means that almost the entire crop has been harvested and the hardworking housewives are doing their best to prepare a variety of harvests for the winter. Agree that in the winter frosty days and evenings I want to enjoy something especially delicious. Salty tomatoes are best for your favorite potatoes. There are many recipes for canning tomatoes. Perhaps one of the simplest is a recipe for a workpiece called "Tomatoes with Carrot Tops."

"Tasty" tomatoes for the winter

To prepare a 3-liter can according to this recipe, you will need:

• Medium sized dense tomatoes.
• A large bunch of carrot tops.
• One and a half liters of water.
• Ten tablespoons of sugar.
• Three tablespoons of salt.
• A teaspoon of 70% vinegar.

Tomatoes with carrot tops for the winter: a cooking method

1. To begin with, you should prepare a jar: rinse it and sterilize it. Boil the lid in water.
2. Thoroughly wash fresh carrot tops under running water and pat dry.
3. At the bottom of the can, lay the tops of leaves. On top of the greens, gently ram the tomatoes.
4. After the tomatoes are conveniently placed in the jar, you should proceed with the preparation of the marinade.
5. But first, in order for each tomato to retain its bright color and elasticity, it is necessary to conduct heat treatment. To do this, boil water and pour boiling water into a jar. Then immediately drain back into the pan.
6. Now the marinade itself directly: add salt and sugar to the water drained from the can. Boil, let the marinade stand for about 15 minutes, then add vinegar to it. The marinade is ready. It remains to pour the tomatoes.
7. Screw the container with sterile caps. After completing the spin, be sure to turn the jar upside down.

Tasty tomatoes with carrot tops are ready. It remains only to wait for the right moment and enjoy delicious home preservation.

Tomatoes with carrot tops: the second recipe

It is impossible to keep tomatoes fresh until winter. But twists come to the aid of the housewives. Many, without hesitation, throw carrot tops. But in vain. After all, with it you can cook delicious canned tomatoes, which will be very handy for fried potatoes in the winter.

Ingredients for a three-liter jar:

• Tomatoes are medium in size.
• Bay leaf - 2 pieces.
• Garlic - 2-4 cloves (if you want to be sharper, then more is possible).
• Peppercorns - 4-7 peas.
• Dill umbrellas - 1-2 pieces.
• Carrot tops - three branches per can.
• Vinegar 70% - 1 tablespoon.
• Sugar - 5 tablespoons.
• Salt - 2 tablespoons.
• Water - 1 liter.

If desired, you can add more leaves of cherries, currants and Bulgarian pepper.

Cooking process

1. First you need to prepare a glass jar. Rinse, sterilize. Sterilize the lids separately from the cans, keeping them in boiling water for 10-15 minutes.
2. All the greens that goes into the pickle (dill, carrot tops, cherry and currant leaves), wash, peel the garlic cloves.
3. Lay the carrot tops on the bottom of the jar, thereby preparing a soft pillow for tomatoes. Top with peas, garlic, dill umbrellas, bay leaf. Do not lay tomatoes tightly to each other so that they do not burst.
4. When all the ingredients are laid out in containers, proceed with the preparation of the brine.
5. Take a pan of the right size, pour the required amount of water and bring to a boil. Add sugar and salt to the water. As soon as the brine boils, fill them with tomatoes in jars to the very top, leave for 15 minutes.
6. Drain the brine back into the pan and bring to a boil again. Meanwhile, pour vinegar into a jar of tomatoes.
7. As soon as the brine boils a second time, pour the tomatoes on them again.
8. It remains only to tighten the lids - and the tomatoes with carrot tops are ready.
   

Once the cans have cooled, they can be cleaned in a cool place for storage. And in winter, when the whole family is assembled, you can enjoy the wonderful taste of tomatoes and potatoes with pleasure. Enjoy your meal!