Everyone involved in winter harvesting, in the first place are cucumbers. But on the second - certainly tomatoes! Without them, perhaps, not a single pantry or basement can do. And the most beloved in many are halves of tomatoes - with onions, herbs, with a variety of fillings. They are prepared from both red tomato and green. The only condition is that the vegetables are with dense, not overripe pulp. Otherwise, your tomatoes halves turn into slurred porridge at the stage of rolling. In winter, such an appetizer flies off the shelves along with cucumbers. And even faster.
Halved Tomatoes with Butter
First, consider the most popular cooking recipe. Why is it good: vegetables are elastic, moderately spicy and very tasty. No wonder these tomatoes are called "Lick your fingers." They are prepared in halves with the same frequency as whole ones - if you managed to buy small ones. Banks are sterilized by any method. At the bottom is a large onion crumbled with half rings, chopped dill, a bay leaf, about six peas of pepper (if the container is a liter). On top, small tomatoes sliced along are densely placed; the slice should face down. To fill, boil water with one and a half tablespoons of salt and six - sugar, taken for every liter of water. The marinade is bottled, a spoonful of vegetable oil is added on top, and the cans are sterilized for a quarter of an hour. Before capping, 9% vinegar (also a spoon) is added and the containers are sealed.
Unusual recipe
Those who seek to preserve the maximum benefits in vegetables and make them suitable for use in different species in the winter can use a very original way to prepare tomatoes in halves for the winter. Absolutely clean and dry cans are taken, tomato cream after drying is also dried, cut, laid out in containers, loosely covered with lids and placed in a cold oven. The oven slowly heats up to 120 degrees, and the tomatoes stand there for 40-45 minutes. When the tomatoes settle to a third and let the juice go, the cans are supplemented to the top of each other, clogged and cooled upside down under the covers. Suitable for borscht, and salad, and any second courses.
Spicy tomatoes
Fans of a rich taste can spin the tomatoes in halves according to this recipe: twist in a meat grinder two sweet peppers, a third of hot spicy peppers, a couple of carrots and one or two heads of garlic. The mass is laid at the bottom of a three-liter bottle, cut tomatoes are placed on top. For the marinade, five liters of water is boiled with a glass of salt and two sugars. A glass of vinegar is added before pouring. The workpiece is sterilized for a quarter of an hour. Delicious are not only tomatoes, but also the accompanying vegetable snack.
Jelly tomatoes
Quite unusual, but very tempting. Many people prefer to use such tomatoes directly with the fill. About two kilos of tomato, four large bell peppers (cut into thick strips), a head of garlic (slices) and the same amount of onions (wide half rings) will go into two three-liter slices. In steamed jars, put the tomatoes in halves with onions, pepper and garlic, alternating (possible in layers). Three spoons of gelatin are poured into each bottle. 2.5 liters of water boils, three tablespoons of salt are dissolved in it, one is sugar and spices are poured: peppercorns, dill seeds, lavrushka and cloves. After five minutes of boiling together, the marinade is bottled in jars, they are corked, and after cooling, they are hidden in coolness.
Spicy tomatoes
Most recipes suggest the use of even unripe, but red tomatoes. We suggest twisting green tomatoes in halves with oil for the winter . Believe me, you will not regret it. Small, but not too small tomatoes are cut and generously wake up with sea salt. About a third of salt will go per kilogram of vegetables. The contents of the bowl are mixed and left for five hours. Then the liquid is expressed - but the tomatoes are by no means washed, but set aside for a couple more hours. After the tomato halves are poured with a bottle of wine vinegar (700 ml) - and for half a day they are forgotten. You can add onion or garlic here for pickling. Then the vinegar is poured, the tomatoes are dried, laid out in dry jars with a sprinkling of oregano and chopped hot dried pepper. All this is filled with olive oil and closed with sterile lids. After a month, extravagant halves can be tasted with pleasure.
Georgian recipe
Another wonderful way to cook green tomatoes in halves. Washed celery (greens), cilantro and parsley crumble. They are mixed with finely chopped hot pepper and garlic. Tomatoes half, but do not cut to the end, so that they looked like an ajar case. The filling encounters a cut, and the tomatoes fit tightly into a wide bowl, interspersed with the same filling and bay leaves. For brine, water and salt are boiled (three tablespoons per liter), they are filled with halves of the stuffed tomatoes in a chilled form, and a load is placed on top. Covered with a clean cloth, the container is left in the kitchen for 3-4 days until fermentation begins, and after that it is taken out for two weeks in cool. After this time, tomatoes can be eaten. If you want to roll Georgian tomatoes in halves for the winter, put them in a jar, fill with brine to the very top and close with plastic lids. They will have to be stored in the cold.
Tomatoes + Plums
Anyone who has managed to appreciate the charm of canned plums will probably agree to combine tomatoes with halves. In each trehlitrovik half a leaf of horseradish is put at the bottom, the whole - celery, dill umbrella, a little bit of black and sweet peppercorns, thin half rings halves of the onion and three garlic cloves. The rest of the space is covered with tomato halves and medium-sized plums of hard varieties - whole or also halved. For five minutes, the container is poured with boiling water for five minutes, and the third with hot marinade from one and a half tablespoons of salt, four sugar and half a glass of vinegar (per liter of water). Cork and wait for the winter to feast on.
Tomatoes in Apple Juice
For those who do not like to fiddle with boiling cans - tomatoes halves without sterilization, and with a very unusual taste. Tomatoes are laid out in bowls and poured with boiling water. After 3-5 minutes, it merges, and the process repeats, now for 7-8 minutes. One and a half liters of fresh strained apple juice from acidic fruit varieties is boiled with a spoonful of salt; this volume is enough for a kilogram of tomatoes. The fill is distributed among the banks, they roll up and turn over before cooling. You can store at room temperature; if the apples are sweet and sour, then you need a basement or refrigerator.
Lemon Honey Tomatoes
A recipe for those who do not want or cannot do winter preparations, but who want to indulge in pickles. It will take one and a half kilos of tomatoes; if you want to get a quick snack, you will need to peel them. Tomatoes are cut in half, folded into a suitable container and salted to your liking. After a third of an hour they are sprinkled with chopped basil with cilantro, crushed garlic and chopped hot pepper. Juice is squeezed out of two lemons, mixed with half a glass of unfinished honey and a stack of sunflower oil. Refuel the tomatoes, close the lid and shake. In a day, the spicy delicacy is ready.