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

In autumn comes the season for preparing canned tomatoes for the winter. They can be salted whole, or you can make a delicious winter snack from tomatoes.

Features of preparing tomato snacks for the winter

In order for the preservation to have a beautiful shade, you need to use tomatoes of different varieties and shades of skin. The same goes for bell pepper if it's on the ingredient list.

Requirements for main ingredients

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

Preparing containers and recipes

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

Tomato appetizer with rice “Finger lickin’ good”

A simple recipe for the winter can be prepared with the addition of rice.

Ingredients:

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

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

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

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

In Georgian

What you will need:

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

Preparation:

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

Turn the jars over and put them in the refrigerator.

With zucchini and onions

Ingredients:

• 2 zucchini;
• 1.5 kg of medium-sized tomatoes;
• 1 kg of onion;
• 1 carrot;
• laurel;
• 3 tbsp. l. table vinegar;
• 300 g butter;
• 30 g granulated sugar;
• 50 g salt;
• spices.

Preparing delicious preserved zucchini and onions:

1. Cut zucchini, tomatoes and onions into cubes.
2. Grate the carrots on a coarse grater.
3. Heat oil in a large cauldron, add onion, fry for 5 minutes, then add carrots and fry for another 5 minutes.
4. Add the zucchini and simmer for 5 minutes.
5. Place the tomatoes, add salt, add sugar and vinegar, simmer for 1 hour, covering the cauldron with a lid.
6. The mixture must be stirred constantly and spices must be added at the end.

Sterilize the jars and place the finished preserves in them.

Korean in banks

What you will need:

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

Cooking process:

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

Close the lid and put it in the refrigerator. The next day they will be ready.

From green tomatoes

Ingredients:

• 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. l. vinegar;
• 100 ml oil.

Preparation:

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

During cooking, the preservation is constantly stirred.

With horseradish

Ingredients:

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

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

The next morning the preparation will be ready.

With beans

Ingredients:

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

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

Spicy appetizer with bell pepper

What you will need:

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

Chop 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 oil, stir. Pour the prepared preserves into jars and put them in the refrigerator.

In a slow cooker

You can prepare any tomato twist recipe in a slow cooker. To do this, transfer the workpiece into a multicooker and set the “Baking” mode for 50 minutes. The mixture is stirred periodically.

With basil

Basil works best in recipes that don't have a lot of 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 cooking of the dish will not work, because it will have to simmer for at least 40 minutes. Apple or table vinegar is immediately added to the prepared hot appetizer, then the jars are rolled up.

How and for how long can you store it?

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