Tomatoes with parsley for the winter

The variety of small cherry tomatoes is simply created for harvesting. Your guests will be delighted to see such a homemade miracle on the table. Cooking time 30 minutes

Ingredients
Cherry tomatoes – 2 kg
Parsley (greens) (in each jar) - 2-3 sprigs.
Bay leaf (in each jar)
Garlic clove (in each jar) - 2 pcs.
Black peppercorn (in each jar) - 5 pcs.
Salt
Sugar
Vinegar essence 70%

Wash the cherry tomatoes well and dry.

Place spices and peeled garlic into jars.

Add well-washed and dry parsley.

Place tomatoes tightly in jars.

Pour boiling water over and leave for 20 minutes.

Drain the water from the pan, add 3 tbsp per 1 liter of water. spoons of sugar, 2 tbsp. spoons of salt. Boil the marinade well.

Add 1/2 teaspoon of vinegar essence per liter of marinade.

Pour the marinade into jars and screw on the lids. Place in a blanket for the night.

Marinated cherry tomatoes with parsley are ready. Store in the cellar.

Bon appetit and have a delicious winter!

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Canned tomatoes with parsley are another delicious tomato preparation that is suitable for making pasta sauces, and these tomatoes can also be used to make borscht or solyanka. The preparation is not at all troublesome and even any novice housewife can handle it.

I added vinegar to this preparation, more for taste balance than as a preservative, since such preparations are perfectly stored without vinegar. I offer my recipe as a guideline, and you bring the taste to perfection by trial and error, following your own taste sensations.

Step 1 Link

For work we will need fresh tomatoes, parsley, hot peppers, garlic, sugar, salt, a mixture of peppers and table vinegar.

Step 2 Link

Cut the tomatoes into slices and place them in the pan in which you will cook them.

Step 3 Link

Grind hot pepper and parsley.

Step 4 Link

Add parsley and pepper to the pan with the tomatoes. Squeeze the garlic.

Step 5 Link

Add salt, sugar and pepper mixture to the pan. Mix the contents.

Step 6 Link

Cook the sauce for 30 minutes. At the end, if desired, add vinegar.

Step 7 Link

Pour the sauce into a hot sterile jar and seal immediately.

Step 8 Link

Turn the jar over onto the lid and wrap it until it cools completely. From the specified norm, a 1.5 liter jar of sauce is obtained. Have delicious and enjoyable preparations!

How to pickle tomatoes

If you want to quickly enjoy salted tomatoes, slightly cover the jars with nylon lids and leave at room temperature for 4–7 days. The brine should become slightly cloudy. Then put the already tightly closed preparations in the refrigerator or cellar for 10–15 days. After this, the vegetables can be eaten.

If you are not in a hurry with tasting, then the closed jars can be immediately put into the refrigerator or cellar. They will be salted in one and a half to two months.

In any case, tomatoes can be stored for about six months, but it’s better not to delay it.

Salted tomatoes with herbs and garlic

Ingredients

2-3 dill umbrellas along with stems;
1–2 cherry leaves;
1–2 currant leaves;
2 leaves of horseradish;
4–5 cloves of garlic;
1½–2 kg tomatoes;
1½ liters of water;
3 heaped tablespoons of salt.

Preparation

Coarsely chop half the dill with scissors and place on the bottom of the jar. Place all the cherry and currant leaves, 1 horseradish leaf and half of the coarsely chopped garlic there.

Prick the bottoms of the tomatoes with a knife or toothpick. Pack the vegetables tightly into the jar. Place the remaining garlic and dill and 1 horseradish leaf folded several times on top. Dissolve salt in cold water and pour over tomatoes.

Salted tomatoes with herbs, garlic and pepper

Ingredients

5–6 cloves of garlic;
20 black peppercorns;
5 peas of allspice;
2-3 dill umbrellas along with stems;
2 leaves of horseradish;
1½–2 kg tomatoes;
1–2 hot peppers;
several sprigs of parsley;
1 dried bay leaf;
1½ liters of water;
2 heaped tablespoons of salt.

Preparation

Place half of the coarsely chopped garlic, black and allspice, half of the dill and horseradish leaves at the bottom of the jar. Fill the jar about halfway with tomatoes.

Then insert the hot pepper there, add parsley, the remaining chopped garlic, the second part of the dill and bay leaf. Pack the remaining tomatoes tightly, filling the jar to the top. Dissolve salt in cold water and pour the brine over the vegetables.

Salted tomatoes with herbs, garlic, horseradish root and mustard seeds

Ingredients

2 currant branches with leaves;
2 dill umbrellas along with stems;
1 bunch of parsley;
5–6 cloves of garlic;
a long piece of horseradish root;
1½–2 kg tomatoes;
1½ liters of water;
1 teaspoon mustard seeds;
3 heaped tablespoons of salt.

Preparation

Place currant branches on the bottom of the jar, leaving a few leaves for later, 1 dill umbrella and almost all the parsley. Add coarsely chopped garlic and horseradish root.

Place the tomatoes. Dissolve salt in cold water and pour the brine over the vegetables. Top them with the remaining currant leaves, a second umbrella of dill and parsley. Add mustard and add brine to the very top.

Salted tomatoes with garlic, black pepper, bay leaf and dry mustard

Ingredients

1½–2 kg tomatoes;
2 dried bay leaves;
3 cloves of garlic;
10 black peppercorns;
1½ liters of water;
4 level tablespoons of salt;
½–1 teaspoon dry mustard.

Preparation

Place the tomatoes in the jar. Place bay leaf, garlic and pepper on them. Dissolve salt in cold water and pour over vegetables. Sprinkle mustard on top.

Salted tomatoes stuffed with garlic

Ingredients

1½ liters of water;
6 level tablespoons of sugar;
1½–2 heaped tablespoons of salt;
1½–2 kg tomatoes;
a handful of garlic cloves (1-2 cloves needed for each tomato).

Tomatoes with parsley for the winter: a recipe with photos that will lick your fingers

Marinade is a key component of preparing tomatoes. The taste of the finished tomatoes will depend on it. And even if you find a recipe that suits your taste, the recording with it may be lost until the next season.

This recipe for tomatoes with parsley for the winter is distinguished by its simplicity - it is very easy to remember, and step-by-step photos will help you prepare the marinade for the first time.

It also differs in that in addition to the traditional garlic, pepper and herbs, we also add parsley root to the jars. The marinade will be rich, with a pleasant aroma and slightly spicy - you’ll just lick your fingers. Choose medium-sized tomatoes, if possible yellow and red, with thick skin.

From this number of components a liter jar of the product is obtained.

Ingredients:

medium-sized tomatoes – 600-650 gr.,
parsley root – 4-5 cm,
parsley - 3-4 sprigs,
peppercorns (allspice and black) – 5-6 peas,
garlic – 2 cloves,
hot chilli pepper – 2 rings,
bay leaf – 1 pc.,
table salt – 0.5 tbsp. l.,
sugar – 0.5 tbsp. l.,
vinegar - 0.5 tbsp. l. (9% strength).,
water - approximately 0.5 liters.

How to seal tomatoes and parsley for the winter

Long, small tomatoes of the “cream” variety are best suited for pickling in liter jars - they have soft but dense skin and sweetish fleshy pulp. When soaked in marinade, they become very tasty! We wash the selected fruits and tear off the branches.

Throw the parsley sprigs rolled into a ring into the jar, add hot peppers, peppercorns, garlic, laurel leaves and parsley root cut into thin rounds.

Place tomatoes up to half the jar. To leave less empty space, shake the jars. Layer the tomatoes with parsley; you can add onion rings or carrot slices for taste.

Alternating yellow and red tomatoes, fill the jars to the top. We fill the voids with herbs or onions. Boil water and pour boiling water into the jars. Cover with a boiled lid and leave to warm up for ten minutes.

Then we pour the water back into the ladle - it will be useful as a base for the marinade. Add salt and sugar.

Let's pour vinegar. Heat the marinade, but not to a boil. Let's pour it into jars.

Pour hot water into the pan, put a towel. Place the jar with a lid to prevent boiling water from getting inside. Since our tomatoes have already warmed up and the marinade is hot, there is no need to sterilize the jars for a long time. For liter bottles, 8-10 minutes are enough, the time needs to be measured from the moment the water boils.

We take it out, holding it under the bottom. We tightly screw or seal the jars with a seaming machine. Cover, leave to cool slowly, and then put away for storage. Good luck with your preparations!

How to properly store the finished product?

Canned sweet tomatoes can be stored in an ordinary apartment for the winter. If you have a basement or cellar, then you can do without sterilization and double filling during pickling.

In this case, the contents of the jar are filled with boiling brine, a dose of vinegar is added (all according to the usual recipe), the jar is quickly rolled up and immediately placed upside down under a thick blanket in order to retain internal heat for as long as possible.

This is surprising, but such heating, acid in tomatoes and vinegar are quite enough for tomatoes to be stored in the basement and even in the apartment. But tomatoes prepared in this way are strong, not overcooked and have thick skin.

source

Delicious preparations with garlic, horseradish, mustard and more.

Tomatoes with parsley for the winter

Almost everyone loves tomatoes. And this is quite understandable. They are delicious both fresh and canned. The benefits of this vegetable are undeniable. It is especially important that they contain a lot of lycopene - a powerful antioxidant, which is a therapeutic and preventive remedy for many diseases.

Attention! Lycopene is preserved in tomatoes even during heat treatment. The daily requirement of lycopene for a person is contained in three medium-sized tomatoes.

There are different ways to preserve tomatoes for the winter. It is not necessary to marinate them whole. There are many recipes in which tomatoes are cut in half or into even smaller pieces.

This method is convenient because you can use small containers, even with a capacity of 0.5 liters. These vegetables go well with parsley. You can also add onions, sweet bell peppers, garlic and even apples.

All these additives will make the taste of vegetables richer, and the variety of ingredients will bring undeniable benefits. The marinade in such canned food is not inferior in taste to the vegetables themselves and is often drunk before they are eaten.

Recipes for preparing tomatoes with parsley are as follows.

Tomatoes with parsley

To prepare tomatoes with parsley for the winter, it is better to take plum-shaped or other shaped tomatoes, but strong and unripe; even brown ones will do, although when canned they will be a bit dense.

Warning! The size of the tomatoes should not be large so that they can easily fit into small jars.

For five half-liter jars you will need:

tomatoes – 1.5 kg;
parsley - a large bunch;
marinade – 1 l.

To prepare this amount of marinade you need:

water – 1 l;
sugar – 6 tbsp. spoon, you need to take it so that there is a small slide;
salt – 50 g coarsely ground;
vinegar 9% - 1 tbsp. spoon for each jar.

The cooking process is quite simple

Wash and sterilize jars and lids. Since after filling the jars according to this recipe are not sterilized, they must be pre-treated very carefully;
wash the tomatoes and let the water drain;
cut them in half;
You can also use tomatoes slightly damaged by late blight, provided they are firm enough.
lay the tomatoes in layers, top each layer with parsley;
when everything is ready, make the marinade - heat a liter of water, adding all the sugar and salt;
You can do different things with vinegar - add tbsp. spoon into each jar or pour everything into the pan with the marinade before turning it off;
pour boiling marinade up to the shoulders;
We roll up the jars with lids, they need to be turned over and covered with a blanket for a day.

Attention! Canned food should be turned upside down so that the lids warm up better.

This is the easiest recipe for canning tomatoes in slices. There are many variations of it.

Tomatoes marinated in slices with vegetable oil and spices

To prepare canned food according to this recipe for a liter container you will need:

tomatoes – 700 g;
bulb;
2 bay leaves and the same number of allspice peas;
black pepper 5 peas;
2 tablespoons of refined vegetable oil.

To fill, you need to prepare the marinade:

water – 1 l;
bay leaf;
cloves and black pepper 5 pieces each; eleven
coarse salt 3 tablespoons;
9% vinegar 2 tablespoons.

This amount of marinade can be filled into 2.5 liter jars.

Cooking steps

wash and cut the tomatoes in half;
We choose tomatoes that are medium-sized and dense.
cut the onion into thin rings;
wash and sterilize dishes;
We put spices in each jar and fill it with tomato halves, mixed with onions. Tomatoes should be placed cut side down.
prepare a marinade from water, salt and spices with the addition of vinegar, boiling everything together;
pour marinade up to the shoulders;
sterilize the jars for 10 minutes at low boiling water;
You need to put a cloth on the bottom of the container in which sterilization will take place to prevent the jars from bursting.
add 2 tbsp to each jar. spoons of vegetable oil;
We close them with pre-sterilized lids and roll them up.

Tomatoes with parsley, onions and sweet peppers

For winter preparations, you can prepare tomatoes according to another recipe, for which, in addition to tomatoes, you will need: onions, garlic, sweet peppers and, of course, parsley. The marinade for pouring is prepared as follows: add 2 tbsp per liter of water. spoons of refined vegetable oil, sugar and salt.

Cooking steps

Wash all vegetables well.
We cut the tomatoes into halves or quarters, depending on their size.
You need to choose dense, small fruits. This preparation of tomatoes of different colors looks very beautiful.
We clean the onions and peppers, rinse the seeds from the peppers and cut both vegetables into half rings.
They need to be placed at the bottom of a sterilized jar. We also send garlic there, which needs to be finely chopped or passed through a press. Proportions for a 1 liter jar: half an onion and a pepper, two cloves of garlic.
Parsley can be cut into large pieces or put in whole sprigs, 7 sprigs per 1 liter jar.
You can put the remaining onions on top of the tomatoes.
Prepare the marinade: water with salt, butter and sugar should boil.
Add a tablespoon of 9% vinegar to each jar and fill it with boiling marinade up to the shoulders.
Cover them with sterilized lids. In order for canned food to be stored better, it should be sterilized by placing the jar in a pan of warm water and bringing it to a boil. For 1 liter jars, the sterilization time at low boil is a quarter of an hour.
We take the jars out of the pan, roll them up, turn them over and wrap them for a day.

Winter tomato preparations are a great addition to the table. They don’t require much time to prepare, but there will be a lot of pleasure and benefit.

Instant Korean marinated tomatoes

The marinated tomatoes in this recipe taste delicious. The proportions of spices are specially selected in such a way as to preserve the natural taste of tomatoes and complement it with a unique aroma and spicy notes.

Cooking time: 10 hours.

Cooking time: 40 min.

Servings: 8.

Ingredients:

Tomatoes – 1 kg.
Bell pepper – 2 pcs.
Hot pepper – 1 pc.
Garlic – 5-6 teeth.
Parsley – 1 bunch.
Dill – 1 bunch.
Basil – 1 bunch.
For the marinade:
Sugar – 2 tbsp.
Vegetable oil – 50 ml.
Table vinegar – 2 tbsp.
Salt – 1 tbsp.
Ground black pepper – 0.25 tsp.

Cooking process:

1. Peel the garlic.

2. Wash the bell pepper, remove seeds and membranes, and cut into small pieces.

3. Wash the greens and chop them with a knife.

4. Place bell pepper, hot pepper and garlic in a blender. Grind the ingredients to a puree. Add salt, sugar, ground pepper, sunflower oil and vinegar to the resulting mass, mix.

5. Cut the tomatoes into slices, place them in a bowl in layers, sprinkle with herbs and pour over the marinade. Leave the container with tomatoes to marinate for 8-10 hours in the refrigerator.

6. Serve chilled Korean-style pickled tomatoes as a snack.

Bon appetit!

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Tomatoes with parsley for the winter: the best step-by-step recipe with detailed ingredients

Juicy tomatoes with bright greens are tomatoes with parsley. They can be prepared for the winter using our recipe.

Tomato is a very healthy and tasty vegetable that retains its properties even when canned.

Therefore, if you like to enjoy preserves from jars in the winter, and at the same time replenish the supply of vitamins in your body, try cooking tomatoes with parsley.

You can eat them with meat and a side dish, add them to borscht or tomato soup, or make a delicious pasta sauce with tomatoes. There is nothing complicated in the recipe and even a beginner can cope with it, but the result is simply finger-licking!

Tomatoes with parsley for the winter

So, to prepare tomatoes with parsley for the winter you will need:

tomatoes – 1.5 kg
large bunch, approximately 5-7 branches per jar

For the marinade:

liter of water
6 tbsp. heaped sugar
50 g coarse table salt
table vinegar - one spoon per half-liter jar

With parsley

Cooking method:

Tackle the jars and lids first. They must be thoroughly washed and sterilized, since tomatoes placed in jars will no longer be sterilized.
Wash tomatoes and herbs well and dry.
Cut the tomatoes in half. If some tomatoes are damaged, it’s not too bad, you can also cut them off and put them in a jar.
Tomato halves should be placed in a jar in layers, generously sprinkled with parsley sprigs.
When the jars are full, it's time to prepare the marinade.
Add sugar and salt to heated water and bring to a boil.
Add vinegar to each jar and fill with boiling brine, but not right up to the neck, but up to the shoulders.
Immediately cover the jars and roll up with tin lids.
Turn the finished preserves upside down with the lids and insulate them for a day.
After this, you can move the jars to a cool place, where they will be stored in the winter.

Important:

For this recipe, cream tomatoes or other tomatoes with a thick skin, but not overripe or soft, are best suited.
It’s better not to take large tomatoes, so as not to have to worry about putting them in jars later.
If the subtle smell of parsley in preserves is not enough for you, you can add onions or garlic.
And spicy lovers can safely put hot capsicums or peppercorns in jars.

That's all the tricks for preparing tomatoes and parsley for the winter!

How to choose and prepare vegetables and herbs?

Usually, fully ripe, juicy and largest tomatoes are chosen for food. It is better to take smaller tomatoes in a jar if the recipe does not specifically call for chopped vegetables. Here are some more tips for selecting and processing greens and vegetables:

The jars contain tomatoes of the same ripeness, strong, although in general they can be ripe, unripe and even brown.
The greens are taken juicy, bright, without yellow leaves or damage. Before laying, it is soaked to remove sand and dirt, washed several times and dried.
Fleshy varieties of tomatoes with smooth, dense skin are preferable to thin-skinned ones, as they tolerate heat treatment better.
To prepare whole vegetables, it is recommended to prick each fruit with a fork or toothpick before placing it in a jar. This will not damage their integrity, but will prevent them from cracking when pouring boiling water.