Is it possible to freeze green tomatoes and how to do it correctly?

With fall upon us and plenty of green tomatoes hanging on the vines, it's time again to look for answers to that age-old question: What do you do with your precious tomatoes? There are a lot of them and they are unlikely to ripen on time.

The great thing about tomatoes is that there are so many recipes to choose from, and they are all delicious. Tomatoes, even unripe ones, can always be prepared “for now,” canned, and simply “ripened.” That is, you can use these fresh green tomatoes to prepare a variety of mouth-watering dishes, ripen them indoors, and of course, preserve them by canning, freezing, or as jams and spreads.

Green Tomato Recipes

Have you ever heard of green tomato pie ? This is an old-fashioned recipe that never fails to please and always turns out well.

Make the most familiar dough for you - shortbread, yeast, or any other. Cut green tomatoes and add vinegar to them; You can add cinnamon, but a little salt so that it doesn’t leak too much. Mix. This is the filling.

Place the bottom layer on the pie plate, add the filling and add more butter before rolling out the remaining dough into a lattice crust. Cover and bake until the tomatoes are soft. A truly luxurious pie!

Fried Green Tomatoes, Green Tomato Salad with Cheese and Basil (Caprese-style), and Green Tomato Salsa are other easy-to-make recipes you should try this fall!

And what delicious scrambled eggs with green tomatoes ! Throw chopped white onions into the frying pan, when they are slightly fried and become transparent, add a lot of green tomatoes cut into pieces, salt, black pepper, and all sorts of spices. Let everything fry a little in a frying pan, and then pour eggs over everything (either cracked in a mug with milk, or just beat into a frying pan like fried eggs). Om-Nom-nom!

Canning is another simple way to preserve tomatoes.

There are a huge number of recipes with unripe and simply green tomatoes, but I want to share two of my grandmother’s “signature” recipes. These are incredibly tasty canned salads made from green tomatoes - the jars of them just fly away with a bang.

The first recipe is green tomato salad. This is a very easy and simple recipe that does not require any labor at all.

5 kg green tomatoes

2-3 pcs. sweet pepper

1-2 pcs. hot pepper

5 heads of garlic

500 g sunflower oil

1-2 bunches of greenery.

Place chopped sweet and bitter peppers, finely chopped herbs, and squeeze out the garlic. Now add sunflower oil, salt, sugar, vinegar.

We put all this on the fire and boil. As soon as it boils, dump in the green tomatoes, previously cut in half, and if large, then into 4 parts.

When the tomatoes are already boiling, then simmer over low heat for 15 minutes. Then put into sterile jars and roll up immediately.

The second recipe is a salad of green tomatoes and carrots. It is also quite simple, you just need to cut the vegetables and grate the carrots on a coarse grater.

4 kg of green tomatoes, cut in half, or if large, then into 4 parts

1 kg sweet pepper, cut into pieces

1 kg carrots per grater

1 kg of onions, cut into half rings.

Pour all this into a saucepan, add 500 g of sunflower oil, 2 heaped tablespoons of salt, 1 cup of sugar. Mix everything and bring to a boil. Cook over low heat for 30 minutes, add 100 g of vinegar and 5-6 pcs. bay leaf. Then put everything into sterile jars and sterilize for 15-20 minutes. and roll up.

Pickled green tomatoes, that is, rolled into jars with vinegar, are also very tasty. For many years now, the summer has been such that it is not always possible to close the cucumbers - they burn, and there are either few of them or the price is high. And green pickled tomatoes can be served with potatoes anyway, and they are perfect in Olivier salad instead of cucumbers.

The next way to preserve green tomatoes is freezing.

It is easy, simple, convenient, and in terms of labor costs it is much easier than classical conservation. You can freeze raw tomatoes, with or without skin, whole, sliced, or pureed.

It is absolutely not necessary to specifically buy plastic containers to freeze tomatoes in them. Use any disposable plastic packaging in which you bought fruits or cookies, PET juice or milk bags. We drank the juice, cut off the top part of the bag, washed it, put pieces of green tomatoes inside, closed the top with a plastic bag - and put it in the freezer.

An excellent, proven way to freeze tomatoes in pieces at home

An incredibly beautiful product is obtained using this recipe. Good, fairly large blocks of frozen tomatoes and herbs will greatly help you out in the winter. After all, they can be safely added to all first and second courses. A piece of summer in cold winter!

• tomatoes;
• any greens;
• silicone molds for cupcakes.

1. Wash and dry vegetables and herbs well.

2. Cut the tomatoes into pieces and finely chop the greens. Mix everything together in a deep container.

3. Take silicone baking molds and fill them with our mixture.

Place in the refrigerator for a couple of hours. Then we take out the contents of the forms and put everything in a regular bag. So we continue to store it in the freezer.

Freezing green tomatoes

Green tomatoes are not often used in cooking. Before freezing, they also require more careful preparation: in order to get rid of solanine, which is dangerous to health, which is contained in large quantities in unripe fruits, they are soaked in hot salted water for at least two hours (changing the water periodically) or blanched. Small ones are usually left whole, medium and large ones are chopped. Their pulp is somewhat dry, and there is much less juice compared to ripe tomatoes, so you can freeze the pieces immediately after cutting. It's okay if they freeze together a little. It will be easy to separate the mass with a knife or crumble it with your hands when needed. Green ketchup and various sauces are made from such vegetables. You will be surprised, but experienced housewives successfully prepare pie filling from green tomatoes with the addition of cinnamon.

Usually unripe fruits are used for harvesting if the crop does not have time to ripen on the bushes

Interesting recipes for pickled green tomatoes and jam made from them are published in articles on our website.

Freezing tomatoes minced for borscht

If you put tomatoes in borscht, then this preparation will save your time this winter. All you need to do is take it out of the freezer and add it to your dish. You can use different storage forms, in this case the volume is 250 ml.

• tomatoes;
• any greens as desired;
• storage forms.

1. Cut clean, washed tomatoes into pieces, removing unnecessary, spoiled parts. And we pass them through a meat grinder or blender.

2. Chop the greens and add them to the tomato mixture, stirring everything together.

3. Fill our molds with the resulting mass and put them in the refrigerator to freeze, covering them with lids.

We get it when the need arises.

Choosing packaging for freezing green tomatoes

The containers you choose to freeze your green tomatoes really make a big difference in the quality of the tomatoes once defrosted.

You should use containers or freezer bags that are steam and moisture resistant and can resist shattering and cracking at low temperatures.

This set from Rubbermaid, which you can pick up on Amazon, is perfect for that.

These containers or bags should protect green tomatoes from absorbing other food odors and flavors in the freezer, and the containers should be easy to label.

Suitable types of containers for green tomatoes include rigid plastic containers, freezer-friendly glass containers, heavy-duty aluminum foil, or plastic freezer bags.

Plastic freezer bags are a good choice for small freezers , as they can be laid flat to save space. Or you can use reusable silicone bags. I have these from Amazon and love them.

However, glass and plastic containers are a better option for those who are more eco-friendly , as they can be used over and over again.

How long can green tomatoes be stored in the freezer?

When stored properly, green tomatoes can remain good in the freezer for up to 12 months.

The best recipe for preparing tomato cubes in ice trays

This is a very cool recipe. All its components are left to your discretion, well, of course, except for the tomatoes. A very aromatic paste that can be safely added to all dishes, from sauces to all kinds of dishes, both everyday and festive.

• tomatoes;
• everything else is optional: garlic, hot pepper, salt, spices and herbs;
• olive oil;
• ice molds.

1. Peel the tomatoes and cut into pieces. Place in a blender bowl and add garlic, herbs, salt and spices at your discretion. Pour in a little olive oil and mix everything well to form a paste.

2. Fill our ice trays with it and put it in the refrigerator to freeze. Then you can store it like this, or take out the frozen mass and put it in a bag.

Frozen green tomatoes, what to do with them – Cottage, garden, vegetable garden, indoor plants

Can tomatoes be frozen? Yes, almost everything can be frozen, including tomatoes. Moreover, the fruits do not lose their beneficial properties during such processing. They even retain vitamins - provided everything is done correctly.

Benefits of freezing

Of course, you can buy tomatoes in winter. But fruits harvested in summer are much tastier. This applies not only to canned tomatoes, but also to frozen ones. At the same time, vegetables retain the taste and aroma of fruits grown under the summer sun.

Freezing is very easy because this method requires nothing but the tomatoes themselves. Freezing even takes much less time than other types of preparations.

It is easy to prepare any dishes from frozen tomatoes, since they are completely ready to eat.

What tomatoes can be frozen

Not all tomatoes are suitable for freezing. For example, they do not use unripe green fruits, since they will not produce a tasty product. You should not take overripe, rotten or spoiled vegetables. There are no other restrictions.

It all depends on the chosen method - if you freeze it in the form of puree, then slightly bruised, not very smooth, soft tomatoes are used. Therefore, before freezing, it is worth sorting the fruits according to their degree of ripeness.

For other freezing methods: whole or cut into pieces, the requirements for the quality of vegetables are more stringent.

In these cases, choose tomatoes:

• small;
• strong and fleshy;
• ripe, but not overripe;
• with small seed chambers;
• with a little juice.

Tomatoes with firm skin are suitable for freezing whole. For slicing, it is convenient to take oblong fruits.

Varieties that are preferred: “Cherry” (all types), “Rio Grande”, “De Barao”, “Sanka”. But these can be any tomatoes with tight fruits of small or medium size.

Preparing for freezing

Before freezing tomatoes, you need to prepare them properly. In order for the finished product to be of high quality, the following is required:

1. Wash the fruits thoroughly with clean running water.
2. Dry well. You need to wait until the tomatoes dry or use a towel. But after wiping, it is still better to wait some time so that not a drop of liquid remains on the fruits. Residual moisture will cause the tomatoes to ice up, freeze to each other and become deformed.
3. Prepare equipment: bowls, a sharp knife, a convenient cutting board, containers, bags, containers for pre-freezing.
4. Select spices if desired.
5. Marker to write freezing method and date on containers.

For slicing, it is better to use a knife with notches on the blade: with its help you can thinly slice tomatoes without bruising them or tearing the skin.

Containers for frozen vegetables should be small. This is important both for proper storage of the product and for ease of use during cooking.

For freezing, it is better to purchase special bags: they are durable and impenetrable. It is important that moisture from the containers does not enter the freezer, which could damage the refrigerator. On the other hand, air from the refrigerator compartment must not enter food bags. Otherwise, oxidative processes will begin that will harm the workpieces.

Which cutting method should you choose?

The form of cutting the fruit depends on what you plan to cook from frozen tomatoes. If vegetables will be used in soups or vegetable stews, it is better to cut them into pieces. These tomatoes are placed in main courses, omelettes or scrambled eggs.

If tomatoes are needed for sandwiches or pizza, cut into slices.

To prepare sauces, ketchups, gravies, tomato paste, dressings, soups and main courses from frozen tomatoes, it is convenient to use mashed fruits - in the form of a puree.

Whole frozen tomatoes are suitable for stuffing and casseroles. Of course, after grinding, such fruits can be used for any dishes that require hot processing.

What is the best way to freeze fresh tomatoes for the winter?

The best temperature for freezing tomatoes is no higher than -18°C. If possible, it is better to freeze at -30°C. In any case, the freezer is set to maximum mode.

When freezing tomatoes at home, a two-step method is used. The fruits are first completely frozen, and only then placed in containers for storage. But this method is strictly necessary when freezing whole fruits, and chopped vegetables can be immediately placed in permanent containers.

Freezing whole tomatoes

Dense, even fruits of small or medium size, well dried after washing, are laid out in one layer on a tray, cutting board or tray. The container is placed in the freezer. Whole tomatoes will freeze within 24 hours.

Before freezing tomatoes, you can remove the skins. To do this, you need:

• cut the tomato crosswise in the area of ​​the stalk without damaging the pulp;
• place in boiling water for half a minute, then place in ice water for a few seconds;
• remove the skin;
• Place peeled tomatoes on a tray between layers of cling film so that there is free space between them;
• place in the freezer for 12 hours.

Then the fruits are placed in small portions into bags. As far as possible, air should be removed from the bags. The containers are tightly closed or tied.

Freezing in slices

Many dishes require chopped tomatoes. You can freeze them that way. For this purpose, only fleshy fruits are selected. In this case, it is not necessary to be small in size.

Fine cuts

Tomatoes are cut into small pieces of any shape: cubes or slices. You don't have to remove the skin. When cutting, juice will be released. It is poured into a clean container and used separately.

Chopped vegetables are placed in small containers and immediately frozen completely, without a preliminary step. But if you want the workpiece to be crumbly, you can first freeze the slices on a tray for two days, scattering them in one layer.

Slicing

For this method, medium-sized fruits are selected. The fruits are cut 0.7–10 mm thick. But not too thin, otherwise they won’t hold their shape after defrosting.

The slices are laid out so that the circles do not touch each other. Place on a tray in one layer. You can do 2-3 layers, but no more. The rows are laid out with cling film so that the pieces do not freeze to each other and to the tray.

After 6–12 hours, the frozen circles are placed into small portioned bags so that they can be easily used in the future.

Freezing stuffed tomatoes

This will be an almost ready-made dish. Strong tomatoes are suitable for it.

A cut is made from the bottom side and the core is taken out. Then the tomatoes are stuffed with minced meat: meat, mushroom or vegetable. You cannot salt the workpiece.

Tomatoes are frozen in two stages - first on a board, then transferred to containers. In winter, all you have to do is add salt, spices and bake the tomatoes in the oven.

Freeze as puree

Tomatoes that are not suitable for freezing whole or chopped are stored in another way - mashed. This preparation is used for preparing hot dishes. It will contain juicy, overripe, bruised, large fruits.

How to make puree:

• cut out the stalk, remove damaged parts;
• cut into small pieces;
• grind in a blender or grind through a meat grinder;
• pour into small ice, muffin or jelly molds, without filling to the very top;
• freeze the mass for ten hours;
• transfer to portioned bags or containers and store in the freezer.

Instead of molds, you can use food-grade plastic - jars, cups or bottles. They are simply cut into containers of the required size.

You can add pepper and spicy herbs to pureed tomatoes before freezing. No need to add salt.

If the mass is difficult to get out of the containers, you can lower their bottom into hot water for a second.

How long do they last in the freezer?

Tomatoes can be stored at a temperature of -18°C for 8–12 months. If you do this for longer, especially at temperatures above -18°C, the tomatoes will not spoil, but the quality of the product will suffer greatly. Therefore, the shelf life of frozen tomatoes at temperatures down to -18°C is shorter - 3–6 months.

How to defrost tomatoes

It is better to defrost tomatoes on the bottom shelf of the refrigerator. If this is done at room temperature, some of the vitamins and juice will be lost. The room will take 10-20 minutes to defrost.

Fruits that have been cut before harvesting do not need to be defrosted. They are placed cold in the dish being prepared. They also come with mashed potatoes, which are thawed only for preparing sauces.

Frozen tomatoes can be sprinkled with lemon juice - this will add juiciness and taste.

When it is necessary to remove the skin from frozen tomatoes, they are immersed directly from the freezer in boiling water for a few seconds. After this, the peel is easily removed.

Frozen tomatoes are not very good for salad. But if necessary, you can use it this way. In this case, they are not completely defrosted, but cut finely and placed in a dish immediately before serving.

Source: https://rm-agro.com/zamorozhennye-zelenye-pomidory-chto-s-nimi-delat/

Extend the summer for the benefit of the budget: we freeze the gifts of nature.

According to the June monitoring of the National Research University Higher School of Economics, real disposable incomes of the population have been declining for 18 months in a row. It is not surprising that every seventh Russian family plans to increase the volume of household preparations this summer.

As the cold season approaches, prices for fruits and vegetables will creep up, and you always want to please your loved ones with fresh berries. Freezing will help preserve the harvest for the benefit of the family budget.

For those who are thinking about this method of saving for the first time, specialists of the brand.

We prepare cherry tomatoes for the winter in a bag. Just finger licking good!

Cherries can also be easily frozen. And if you do this in a natural way, they will remain as juicy and tasty, as if they had just been picked from the garden.

They can be added to soups, gravies, and salads.

1. Wash and sort the tomatoes. We only need whole cherries. And put them on a towel to dry.

2. Then we transfer them to a board or any other flat surface and put them in the freezer, where they will lie for about one hour.

3. After which you can put everything into a bag and leave it to wait for your turn.

Green tomatoes frozen for the winter recipes. Green tomatoes for the winter recipes with photos

First of all, you need to choose tomatoes that are suitable for freezing. Watery fruits are absolutely not suitable; only fleshy fruits should be frozen. In addition, the fruits must meet the following requirements:

• tomatoes must be healthy. Fruits with signs of spoilage must be ruthlessly discarded immediately; they are not suitable for freezing;

• the skin of the tomatoes should be intact without cracks or damage;
• It is recommended to select tomatoes that are not too large, however, if you freeze pureed or diced tomatoes, you can ignore this parameter.

Green tomatoes marinated with garlic and horseradish

Ingredients:

• small tomatoes – 1 kg
• bay leaf – 2 pcs
• spice mixture – 1 tsp
• garlic – 3 cloves
• dill for preservation – 3 umbrellas
• onion – 1 pc.
• celery seeds – ½ tsp
• horseradish leaf – 2 pcs
• water – 1 l
• apple cider vinegar – ½ l

How to cook:

1. Pour water, vinegar and salt into a saucepan, put on fire and bring to a boil.
2. Place garlic, bay and horseradish leaves, dill umbrellas, garlic, spices and celery grains in jars. Place whole tomatoes tightly on top.
3. Pour the hot marinade over the vegetables and immediately cover the jars with lids.
4. Store in the refrigerator or in a cool, dark place.

Ingredients:

• green tomatoes – 1.5 kg
• sweet pepper – 150 g (75 g each red and yellow)
• hot green pepper – 150 g
• parsley – 1 bunch
• white onion – 3 pcs.
• garlic – 2 heads
• dried blue fenugreek – 1 tbsp
• dried calendula – 1 tbsp
• celery leaves – 70 gr
• fresh coriander – 70 g
• sunflower oil – 100 ml
• table vinegar – 120 ml

How to cook:

1. Wash the tomatoes, cut into slices, place in a bowl, add salt and mix well.
2. Let it brew for 2 hours, and then strain out the juice.
3. Pour oil into a saucepan and add chopped onion, blue fenugreek, calendula and spices.
4. Mix everything and fry over medium heat for 5-6 minutes, stirring occasionally.
5. Chop the sweet and hot peppers and place in a separate ceramic container. Add fried onions and butter there.
6. Finely chop the parsley, cilantro and celery leaves. Pass the garlic through a press. Add to the bowl with the peppers and stir.
7. Heat vinegar in a small container and boil it for 2-3 minutes. Remove from heat and let sit, then pour over tomatoes and peppers. Add chopped parsley, cilantro, celery leaves and chopped garlic.
8. Cover the container with a lid and refrigerate for 3-4 days.
9. Stir the vegetable mixture several times daily.
10. Store in airtight jars for 20-30 days in a cool place.

Methods for freezing tomatoes for the winter

You need to choose a freezing method taking into account how you plan to use the tomatoes in the future. So, if you plan to use tomatoes for stuffing, it is better to freeze them whole.

To make pizza, it is best to freeze tomatoes by cutting them into slices, and if you plan to prepare salads, it is better to cut the tomatoes into slices. For stews and roasts, cut the tomatoes into cubes, and for cabbage soup and borscht it makes sense to freeze mashed tomatoes.

Whole, for salads and stuffing

You can freeze whole tomatoes for preparing different dishes. If you want to use tomatoes for making salads, then freeze them without peeling them. If you plan to add tomatoes to dishes, you must first remove the skin.

To freeze whole fruits, it is recommended to choose small-sized fruits. Plum tomatoes are ideal. You can freeze whole cherry tomatoes. They are great for salads and garnishing dishes.

We will sort out the tomatoes, wash them and let them dry. Then we lay them out in one row on a tray and place them in the freezer. After 1-2 hours, the top layer of tomatoes will freeze enough that they can be transferred to bags or containers without worrying about the fruits sticking together.

If you want to freeze peeled tomatoes, you need to do this::

• Take the tomatoes and make a cross-shaped cut on each one. The cut should be shallow; you only need to cut through the skin, not the flesh;

• boil water, immerse the prepared fruits in boiling water for exactly a minute;

• then take out the tomatoes and place them in a large container with cold water;

• when the tomatoes have cooled, you can easily remove the skin from them;

• Cover the tray or board with cling film, otherwise the tomatoes will stick to the substrate. Place the tomatoes on the film so that they do not touch each other;

• put the tray in the freezer and leave for several hours. When the fruits are well frozen, transfer them to a bag or container. Store in the freezer until ready to use.

If you like stuffed tomatoes, it makes sense to prepare them in advance. We select the strongest and densest tomatoes, preferably of the same size. They need to be thoroughly washed and dried. Then use a knife to cut off part of the fruit from the stalk side and use a small spoon to select part of the pulp with seeds. We freeze prepared “cups” of tomatoes in the same way as whole peeled tomatoes.

Pizza mugs

This freezing option is an excellent preparation for pizza, hot sandwiches, and baking chops with a vegetable “cap.” In addition, these tomatoes are great for making scrambled eggs or an omelet with vegetables.

To prepare this preparation you need medium-sized fleshy tomatoes. Procedure:

• Wash the tomatoes and let them dry;
• cut the tomatoes into slices 0.7-0.8 cm thick;
• to cut tomatoes you need to use a sharp knife, it is better to take a knife with a serrated blade;
• Place the tomato mugs on a tray covered with film or parchment. Arrange the mugs so that they do not touch each other;
• put the tray in the freezer for two hours. During this time, the mugs should freeze enough so as not to stick together during further storage in the freezer;
• For storage, transfer the tomatoes into bags or containers.

Pieces

You can freeze tomatoes in pieces to prepare a variety of dishes. Add them to dishes without defrosting.

For freezing in pieces, you should choose fleshy fruits that contain a minimum of water. You can freeze the fruits with the skin, or after peeling the tomatoes.

Wash the tomatoes well and let them dry. Then cut into quarters and remove the seeds. Then cut into pieces. Next, put the pieces into small bags and put them in the freezer. Please note that after freezing, it will be difficult to separate some of the pieces. Therefore, it is better to freeze tomatoes in small bags so that you can use the weight of the bag at a time.

If you plan to freeze peeled tomatoes, you must first peel the tomatoes. To do this, they need to be immersed in boiling water for a minute, and then transferred to cold water. Then we do the same with peeled tomatoes as with unpeeled tomatoes.

The most delicious recipes for dishes made from green tomatoes

If, on the eve of the first frost, there are still green tomatoes in the garden, you can remove them and leave them to ripen at home, or you can use them without waiting for ripening.

After all, unripe tomatoes are a necessary ingredient in many dishes.

At the same time, the fruits are unconditionally useful and include a number of vitamins and minerals necessary for the full functioning of the body.

Eating vegetables will help prevent the risk of heart attacks, the development of cancer cells and strengthen the immune system. In addition, the serotonin contained in tomatoes will relieve depression and normalize the functioning of the nervous system. It is only important to take into account all the subtleties and rules for preparing dishes from unripe tomatoes, so that the fruits bring maximum benefit and no harm to the body.

Instant barrel tomatoes

The most delicious appetizer made from green tomatoes is pickling vegetables in a barrel.

To give tomatoes a special taste and aroma, various herbs and spices are used: oak leaves, horseradish, black currant, mint, dill and parsley.

The result is a tasty, aromatic, piquant and crispy snack made from unripe vegetables. At home, you can use an enamel pan or three-liter jars to prepare a dish of green tomatoes.

• Water – 13 l
• Pepper pods – 20 pcs.
• Tomatoes – 20 kg
• Bunches of parsley, dill - 5 pcs.
• Salt – 0.75 kg
• Garlic heads – 10 pcs.

1. Rinse the parsley and dill under running water, shake to remove excess moisture and chop finely.
2. Peel the garlic cloves and cut into slices.
3. Rinse the hot pepper and chop it.
4. In a bowl, mix chopped herbs, garlic, pepper.
5. Prepare firm tomatoes with no signs of damage or rotting on the skin, wash and dry, first removing the stem. Cut the fruit halfway crosswise and fill with a mixture of pepper, garlic and herbs.
6. Prepare the brine by dissolving salt in cooled boiled water.
7. Pack the harvested fruits tightly into a barrel or pan. Pour cold brine over the tomatoes so that the liquid completely covers the vegetables. Cover the workpiece with a plate or lid slightly smaller than the diameter of the container. Place a weight on top of the plate, such as a pan or a jar of water. Leave the tomatoes to salt for 2-3 days at room temperature.
8. On the third day, transfer the product to a cold place for subsequent storage. For convenience, you can pack the tomatoes into jars and fill them to the top with brine, and close the containers with nylon lids.

Instant green tomatoes will be ready for consumption on the fourth or fifth day.

Adjika from green tomatoes

Another option for what can be made from green tomatoes will appeal to lovers of spicy treats and sauces. After all, from unripe tomatoes you can prepare a simple and tasty treat - adjika, which will complement the taste of any dish or become a separate snack on the festive table.

• Onion – 0.5 kg
• Sweet pepper – 1 kg
• Hot pepper pods – 2 pcs.
• Tomatoes – 1.6 kg
• Vegetable oil – 250 ml.
• Sugar – 200 g
• Salt – 60 g
• Vinegar – 100 ml
• Provençal herbs – 2 tsp.
• Apples – 0.7 kg
• Garlic heads – 2 pcs.

Cooking algorithm:

1. Prepare vegetables for cooking. Wash tomatoes, apples and peppers under running water and place on a towel to dry. Cut the tomatoes into quarters. Peel the peppers from seeds and cut off the stems. Peel the garlic clove and onion and rinse. Cut the onions into 4-6 pieces. Cut the apples in half, remove the seed box. Rinse the fruit and cut into large slices.
2. Using a meat grinder, grind the prepared vegetables into a pulp. Add salt, granulated sugar to the vegetable mixture, pour in vinegar and vegetable oil.
3. Boil the vegetable mass in a saucepan with a thick bottom for 30-35 minutes. 2-3 minutes before readiness, add Provençal herbs to the mixture.
4. Pack hot adjika into clean jars and seal with disinfected lids. Turn the roll upside down and cool under a warm blanket.

Vegetable stew from green tomatoes

Based on unripe tomatoes, you can prepare a delicious winter dish using this recipe - a vegetable stew of green tomatoes, peppers, onions and garlic. At the same time, the cooking process itself will take a minimum of effort, time and money.

• Onion – 10 pcs.
• Pepper – 10 pcs.
• Tomatoes – 2.5 kg
• Laurel leaves – 5 pcs.
• Oil – 0.5 l
• Ground black pepper – 1 tsp.
• Sugar – 10 tbsp.
• Garlic cloves – 5 pcs.
• Salt – 5 tsp.

Peel the onions, rinse and cut into half rings. Procedure for preparing vegetable stew for the winter:

1. Remove the seeds and stalk from the pepper and chop into strips.
2. Wash green tomatoes, dry with towels and cut into slices.
3. In a bowl, mix the prepared vegetable slices with salt, cover the container with a lid. Leave the workpiece for 4 hours, placing it in the refrigerator. After the time has passed, drain the resulting juice and pour the vegetables into the pan.
4. Add garlic cloves passed through a press to the vegetable mixture. Stir in spices: ground pepper, sugar, vegetable oil, add laurel leaves.
5. Place the pan with the vegetable stew on the fire and bring the mixture to a boil. Simmer vegetables for 60 minutes over low heat.

Attention! To prevent the dish from burning, stir the stew periodically with a wooden spoon.

1. Place the finished caviar into clean jars and close the lids. Cool the canned food and store it in a cool place.

Tomato jam

If you want to experiment and try something tasty and unusual, you can make green tomato jam. The delicacy will be a great addition to pancakes, pancakes, a tea snack or a filling for pies.

• Orange – 0.6 kg
• Water – 200 ml
• Jelly – 180 g
• Cinnamon – 2 sticks.
• Lemon – 160 g
• Sugar – 1 kg
• Tomatoes – 1 kg

Algorithm for preparing the treat:

1. Wash the tomatoes before cooking. Soak the vegetables for 2 hours in a saline solution at the rate of 1 teaspoon of salt per 1 liter of water. After this, rinse the fruits with running water, dry and cut into slices. Place the vegetable slices into the pan.

Attention! Green tomatoes contain a harmful component - solanine, so it is not advisable to consume vegetables fresh. But you can make the product absolutely safe for health by first blanching the vegetables for 2-3 minutes, dousing them with boiling water three times in a row, or soaking them in a saline solution.

Source: https://RosInkasTorg.ru/eda-i-napitki/zamorozka-zelenyh-pomidor-2.html

Video on how to properly freeze tomatoes at home

Watch the video so that you definitely don’t have any questions about freezing tomatoes for the winter. Everything is very accessible and understandable. There is also another interesting way to store it in a bag. You might also like it.

I think it's worth spending quite a bit of time preparing the vegetables. After all, this is not at all difficult, but how can you praise yourself in winter when you always have delicious tomatoes at hand. So don't be afraid, you will succeed! Try it and choose your favorite option.

How to freeze green tomatoes

When freezing green tomatoes, you should choose to freeze high-quality tomatoes. This will help prevent the tomatoes from getting mushy in the freezer so they can be used for stir-frying or in sauce once defrosted.

Once you have selected high-quality tomatoes to freeze, you should wash them, core them, and cut them into ½- or ¼-thick slices.

How you prepare and package your green tomatoes will also depend on what you plan to do with them. Here's how to freeze green tomatoes for different purposes:

For frying

The best way to freeze tomatoes for stir-frying is to pack individual tomato slices in containers, separating the slices with wax paper or plastic freezer wrap. Leave about ½ inch of space to allow the tomatoes to expand slightly.

Caviar from green tomatoes and bell peppers for the winter

A simple and tasty recipe will help you quickly create an original dish for real gourmets. Suitable for cooking both in summer and winter, it is an excellent use for overdue tomatoes.

To obtain 3 liters of finished caviar, you need to take:

• Green tomatoes – 3 kg;
• Onion – 0.5 kg;
• Carrots – 1 kg;
• Bell pepper fruits – 6 pcs.;
• Ground black pepper – 2 teaspoons;
• Hot pepper “light” (chili can be used) – 3 pcs.;
• Vegetable oil – 250 g;
• Vinegar – 3 tablespoons;
• Sugar – 150 g;
• Salt - 2 tablespoons, but it is better to adjust to taste.

I’ll tell you how to do it: before you start harvesting, I wash, peel and grind the vegetables together with hot peppers through a meat grinder.

Season the resulting mixture with salt and sugar and place on low heat to cook for 90 minutes. To avoid burning to the bottom of the pan, stir occasionally.

Before the end of cooking, about 10-15 minutes, I add ground black pepper, oil and vinegar, and leave to cook over low heat.

I place the finished mixture in sterilized jars and seal with boiled lids. I wrap the inverted jars and leave them to cool, then put them in the pantry.

“Note to the housewife”: to prepare caviar from green tomatoes for the winter, I advise you to use the fruits of red bell peppers, as they give the dish a more appetizing look.

You can also adjust the spiciness of the caviar to suit your taste. To get a mild dish, you can reduce the amount of hot pepper or not add it at all.

How to defrost tomatoes correctly

Actually, only whole tomatoes are subject to defrosting, those that are planned to be used for stuffing and frozen in the form of puree or juice, if it is planned to make tomato sauce from them.

To preserve the shape of whole fruits as much as possible, place them on the bottom shelf of the refrigerator for 12 hours.

If you plan to cut whole tomatoes in any way, then it is better to let them first thaw for 15-20 minutes at room temperature, and then cut them in any convenient way.

Tomatoes frozen in slices, slices and other ways are not defrosted at all, but are used in the preparation of dishes in their original form.

What can be prepared from salted green tomatoes. Salted green tomatoes - 8 best recipes

Such recipes are very popular among lovers of salty foods.
A distinctive feature is green fruits. I'll tell you how to pickle this interesting vegetable and what it's served with. The snack has a special taste and will be appreciated by family members.

Before we start the process, let's talk about what you can do with them.

Leaven. This is a natural process in which biochemistry occurs. That is, the product sours naturally and acquires a specific taste. Lactic acid, which accumulates in sour vegetables, takes part in this. Pickled green tomatoes are a delicious appetizer, perfect for main courses.

Marinate. In this process, the basis is a strong solution of salt and spices. As additions, they resort to adding salt, sugar and vinegar. Marinated tomatoes have a rich taste.

The benefits and harms of salted green tomatoes

Benefit:

• A large amount of vitamins and minerals.
• Easy to prepare.
• A large number of recipes.

Green damage:

• High in carbohydrates, corned beef, tomatine and lycopene.
• By regularly eating salted green tomatoes, the pre-infarction state and the development of cancer are reduced. Improves brain function.

Attention! Due to the high solanine content, it is not recommended to eat more than 5 pieces per day. Otherwise, poisoning cannot be avoided. In this case, you should immediately consult a doctor.

Salted green tomatoes in a saucepan like barrels

Without waiting for the end of summer, green tomato fruits are used in pickling. Pickling it yourself is not difficult. In almost any recipe they are fermented in a glass container or saucepan. This recipe will help you prepare an unusual snack.

Ingredients:

• tomatoes – unripe;
• salt;
• water;
• horseradish;
• black pepper;
• peppercorns;
• cherry leaves;
• garlic;
• Bay leaf.

Technology:

Rinse vegetables with cold water.

Peel the garlic and chop into slices.

Cut off the stems of the tomatoes and place the garlic in the center.

Place pre-washed horseradish and cherry leaves into an enamel bucket.

Add bay leaf, allspice and peas.

Next, add a layer of tomatoes and garlic.

You need to alternate layers several times. At the end of the process, dilute 250 g in 5 liters of water. Pour the resulting solution into a bucket.

Then, I again add a layer of seasonings and leaves to the top of the container. The final layer is leaves and seasonings. Cover the tomatoes with a plate and put pressure on them.

Store this preparation in the basement or cool place. If you notice mold on the surface, this is a normal fermentation process. Remove it carefully with a spoon and leave for the required period. After a month, crispy green tomatoes will be waiting for their finest hour. Perfect for salads and side dishes.

The most popular vegetable. Used in pickling when ripe and not only. Retains its nutritional value even when boiling, steaming and frying.

Greens can harm the body due to their high solanine content. It is worth knowing about this, as it can lead to poisoning.

How to cook salted tomatoes in jars using the cold method

You don't need to have a lot of cooking experience. The process will require the simplest products. At the same time, the snack turns out to have a pronounced taste and will not leave anyone indifferent.

Ingredients:

• Green tomatoes - 2 kg.
• Hot peppers.
• Garlic – 100 g.
• Greenery.
• Granulated sugar – 1 tbsp.

Technology:

Make holes in each vegetable with a fork near the stem.

Place herbs and chopped garlic on the bottom of the pan.

Methods for freezing tomatoes

In principle, any variety of tomato can be suitable for freezing. It is only important that they are already ripe, since unripe brownish fruits can bring with them some bitterness.

And strong and dense tomatoes can be frozen:

• whole (with or without peel);
• sliced;
• cut into slices or pieces;
• with the addition of a variety of vegetables - peppers, zucchini, eggplants;
• in a wide variety of containers - bags, cups, containers, silicone forms.

What can be made from frozen green tomatoes. Frost hit the tomatoes ( ( (

I'm asking for advice. Today we arrived at the dacha, and there were frostbitten tomatoes. There were so many unripe ones still left on the bushes. And now the bushes have darkened and the fruits themselves have transparent spots. What to do with them? To be thrown away? As soon as I saw them I burst into tears. So much work... And there was no frost in the forecast...

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