✅ Stunning tomatoes with basil for the winter

To prepare tomatoes with basil for the winter, you should choose well-ripened tomatoes without visible damage. Small-sized vegetables are great for small jars because they can be stacked whole. To ensure that they are evenly salted, you need to make several punctures with a toothpick in the stem area before clogging. This technique will help prevent the skin from bursting when pouring boiling water over it.

The choice of basil also needs to be approached consciously. Green leaves will add piquancy and a delicate aroma to the preservation, while purple leaves are distinguished by the intensity of the smell and some pungency. Additionally, it can be combined with rosemary, which will add a peppery aroma, but thyme will enhance the spiciness. The ideal companions for basil are mint, parsley, marjoram and tarragon.

Traditional recipe

Tomatoes with basil and garlic for the winter, prepared according to the classic recipe, turn out to be very interesting. They are distinguished from traditional preserves by the delicate spicy aroma of herbs.

tomatoes 1.2 kg;
fresh basil 3 branches;
garlic 4 cloves;
black pepper 4 peas;
water 1 l;
granulated sugar 100 g;
salt 50 g;
citric acid 1 tsp.

From the specified volume you get 2 cans of pickled tomatoes with a volume of 1 liter.

Medium-sized tomatoes are washed under water and dried.
Place pure basil, garlic cloves and pepper on the bottom of a sterilized jar.
Vegetables are compacted on top.
The finished jar is filled with boiling water. The water is left to sterilize for 10 minutes.
The brine is prepared from clean water with the addition of salt, granulated sugar and lemon. The ingredients are thoroughly mixed and brought to a boil.
The preservation is poured with hot brine and rolled up with lids.
Marinated tomatoes with basil are cooling under a warm blanket. After this, the salting is removed to the basement or cellar for storage.

Marinated tomatoes

Those who like sour things will love pickled tomatoes. For preparation, you can use either wine or apple cider vinegar.

Ingredients:

1-1.2 kg of tomatoes;
2-3 sprigs of basil;
2 dill umbrellas;
2-3 black peppercorns;
tbsp granulated sugar;
tsp salt;
tbsp vinegar 6%.

How to cook:

Place dill and basil in a clean, prepared container and add black peppercorns. Then place the vegetables in even rows.

Dissolve sugar and salt in a liter of hot water and bring the mixture to a boil. Add vinegar and turn off the heat.

Pour boiling brine over the contents of the jar and quickly roll up the lid. It is not necessary to sterilize the workpiece with vinegar.

General recommendations

For harvesting, select high-quality ripe tomatoes without defects or damage. If you plan to roll them whole, choose tomatoes that are small and approximately the same size so that they are salted evenly. Of the varieties of cherry, it is better to use drop-shaped and plum-shaped fruits.

You can take any basil - green varieties have a more delicate taste and delicate aroma, purple varieties have an intense aroma and a slight pungency. When combining basil with other spices, keep in mind some features: a mixture with rosemary will give the preparations a peppery aroma, and with thyme it will enhance the spiciness of the dish. Basil combines harmoniously with mint, parsley, marjoram and tarragon. But the combination with coriander is considered not very successful.

Marinated tomatoes with basil

A simple recipe for pickling tomatoes with basil for the winter without sterilization (using the double hot pour method). Tomatoes in jars will be tasty, juicy, aromatic and will delight you all winter.

Cooking time: 1 hour Volume: 3 l

Ingredients:

tomatoes – 2 kg;
purified water – 1 l;
basil – 0.5 bunch;
hot pepper (small) - to taste;
garlic – 4-5 cloves;
mixture of peppers, peas - 0.5 tsp;
table vinegar, 9% – 50 ml;
sugar – 2-3 tbsp. l.;
rock salt, coarse – 1 tbsp. l./to taste.

Preparation:

Wash the tomatoes, dry them and prick them at the base with a toothpick.
Peel and wash the garlic. Cut the slices in half.
Wash and dry the hot peppers, remove the stems if desired.
Wash and dry the basil. Disassemble into leaves.
Sterilize jars and lids.
Place tomatoes in jars (place tightly, but do not compact), garlic, basil, hot and allspice.
Boil 1 liter of water in a saucepan and pour it into jars up to the neck. Cover with lids and leave for 20 minutes (if you store the preserves at room temperature, you can refill).
Drain the water into a saucepan, add 100-150 ml of boiled water and bring to a boil. Add salt and sugar, stir and cook for 3-5 minutes. Remove from heat, pour in vinegar, stir and pour marinade into jars to the very top of the neck. Roll up the lids, turn upside down, wrap and leave until completely cool.

Secrets of experienced housewives

Tomatoes and basil make a wonderful culinary pairing. It can diversify not only the summer menu of any family. This is such a perfect combination that it is reflected in classic Italian cuisine. Tomatoes and basil are very popular among our housewives in numerous homemade preparations, especially for the winter.

In our country, canning vegetables for the winter is very common. There are many recipes for preparing tomatoes, but not many people preserve tomatoes with basil. Obviously, this is due to the relatively low prevalence of this spice. Canned tomatoes with basil are very tender with a spicy, sweetish herbal aroma.

Before offering several options for preserving tomatoes and basil for the winter, you need to know the basic rules for preparing jars and vegetables:

The jars must be sterilized or washed well with running water and soda or salt.
To close the lids, pre-boil or pour boiling water over them.
Prepared canned food should be stored in a cool place. At high temperatures, tomatoes significantly lose their elasticity.
In order for the tomatoes in the jar to look good, immediately before canning, the washed vegetables must be pierced in several places. This will keep the peel intact under the influence of the boiling marinade.

Tomato sauce with basil and garlic

Aromatic and very tasty sauce made from tomatoes with fragrant basil, pepper and garlic. If desired, the preparation can be supplemented with carrots and a stalk of celery. Adjust the amount of salt and sugar to your taste. The yield of the finished product depends on the juiciness of the tomatoes and the degree of reduction of the sauce (thickness). Prepare several small jars in advance.

Cooking time: 2-3 hours Volume: 2-3 l

Ingredients:

tomatoes – 3 kg;
red bell pepper – 2 pcs.;
hot chilli pepper – 1 pc.;
basil – 1 bunch (large);
garlic – 2 heads;
sugar – 3 tbsp. l.;
salt – 1 tbsp. l.;
olive oil – 3-4 tbsp. l.;
black pepper, freshly ground - to taste.

When grinding the ingredients in a blender or meat grinder, do not be too lazy to cut some of them by hand into small cubes - this will give the sauce a more interesting texture and aesthetic appearance (as in the photo for the recipe).

Preparation:

Prepare containers - sterilize and dry jars and lids.
Wash the tomatoes, make a shallow cross-shaped cut at the top of each fruit and pour boiling water over it for 3-5 minutes. Drain the boiling water and place the bowl of fruit under running cold water. Peel cooled vegetables. Chop some into pieces, pass the rest through a meat grinder.
Wash the bell pepper, cut out the core and remove the seeds. Scroll half through a meat grinder, chop half into cubes.
Peel and chop the garlic.
Wash the hot pepper, cut off the tail and remove the seeds. Finely chop.
Heat the oil in a thick-bottomed saucepan, add the garlic and heat for 10-20 seconds, stirring quickly. Reduce heat, pour in tomato mixture, add bell pepper and hot pepper. Simmer over low heat until desired thickness (from 30 minutes to 1.5 hours).
Wash and dry the basil. Finely chop.
Add sugar, salt, basil and freshly ground pepper to the sauce. Stir and simmer for another 10 minutes.
Turn up the heat, bring the sauce to a boil and pour into jars. Roll up, turn over and leave until completely cool.

We recommend watching a video recipe for another original tomato and basil sauce:

Sun-dried tomatoes with basil and garlic

A recipe for delicious sun-dried tomatoes with aromatic basil and garlic in olive oil. These tomatoes are good to add to savory baked goods, use as side dishes for hot dishes, and season salads with fragrant oil. Adjust the acidity of the sauce with the amount of sugar.

Cooking time: 5-7 hours Volume: 0.5 l

Ingredients:

tomatoes – 3 kg;
lemon basil – 3-4 sprigs/to taste;
garlic – 3-4 cloves;
a mixture of peppers, ground - to taste;
olive oil – 200 ml;
balsamic vinegar – 1 tsp;
salt, sugar - to taste.

Preparation:

Wash the tomatoes, dry and cut into 2-4 parts (depending on size). Use a spoon to remove the seeds and pulp if it is very watery.
Line a baking sheet with foil and place the slices cut side up. Lightly salt, sprinkle with a pinch of sugar and pepper. Drizzle with olive oil.
Preheat the oven to 80 ℃, place the baking sheets on a wire rack and dry the tomatoes for 4-6 hours (depending on the juiciness of the fruit and the desired degree of drying, you can dry them for up to 8-10 hours). The oven must be opened slightly to allow excess moisture to escape.
Cool the finished sun-dried tomatoes.
Sterilize jars and lids.
Wash the basil, dry and finely chop.
Peel and chop the garlic.
Heat (do not boil) olive oil, add garlic and basil, stir and heat for another 2-3 minutes.
Place the tomatoes in a jar, pouring oil with garlic and basil over each layer. If there is space left in the jar, fill the voids with heated oil.
Pour in balsamic vinegar and cover with a lid.

For long-term storage, jars must be pasteurized (0.5 l - 20 minutes). After opening, keep the product in the refrigerator.

We recommend watching a video recipe for sun-dried tomatoes with basil and cilantro:

Read more about the technology for preparing sun-dried tomatoes in the oven in the article on our website.

In the past - a business analyst, now - a freelancer, cook and experienced traveler. While traveling around the world, I became acquainted with the peculiarities of the national cuisines of different countries. She loves culinary experiments and is open to everything new. A fan of Oriental, Mexican and Mediterranean cuisines. Lives in a warm climate zone, grows olives, citrus fruits and grapes in the garden. I am happy to share my accumulated experience and knowledge with readers.

Methods for pickling tomatoes with basil

In cookbooks and on websites on the Internet you can find different options for preparing sweet and sour fruits for the winter. Housewives select recipes and additional ingredients for pickling tomatoes to suit their taste. Some people like a spicier snack, others prefer a mild product with a subtle aroma.

Classic recipe

The unique smell of herbs can be felt well in winter if you open a jar in which salted tomatoes with citric acid and spices are rolled up. To prepare vegetables according to a traditional recipe you will need:

tomatoes - 1200 g;
sugar - half a glass;
freshly picked basil - 3-4 sprigs;
garlic - 4–5 cloves;
salt - 2 level spoons;
hot pepper - 5 peas;
water - liter.

Fast way

If you eat the tomatoes several days in advance or store them in the refrigerator, you should use a different recipe. They turn out lightly salted and very tasty. For 1.5 kg of tomatoes you need to take:

onion;
garlic;
sugar - 2 tsp;
Bay leaf;
salt - 1.5 tbsp. spoons;
basil;
peppercorns.

The tomatoes are washed under the tap and placed in a saucepan, where they are topped with spices and herbs. Pour salt and sugar into water, the amount of which should be at least 2 liters, and boil it for 2-3 minutes. Vegetables are seasoned with hot marinade. Place a plate with pressure on top of the pan. Tomatoes are salted for three days.

Cherry tomatoes with garlic

Miniature bright red fruits look interesting and beautiful in jars. This is probably why, at the end of the last century, Israeli breeders bred cherry tomatoes, the size of which does not exceed 3 cm. Many women close these tomatoes for the winter. For 1 kg of such small vegetables, housewives take:

bunch of basil;
dill;
sweet pea;
half a garlic;
granulated sugar - 1 tbsp. spoon;
honey - 30 g;
salt;
apple cider vinegar - 35–40 ml.

The tomatoes are washed, the branches are removed so that they can be salted faster, and the skin is pierced. Then the fruits are placed in a saucepan, spices, herbs and chopped garlic are placed there, all components are filled with boiling water, and left under the lid.

The cooled marinade is poured into a separate bowl and boiled again, and the cherry tomatoes are packaged in jars, purple basil leaves are placed between them, honey and vinegar are added. The free space is filled with hot brine.

Such preparations under metal covers are well stored in the basement or in the refrigerator.

Without sterilization

Although tomatoes do not lose their beneficial properties after heat treatment, the percentage of vitamins and microelements still decreases. To prevent vegetables from losing their main components, they are closed for the winter without sterilizing. To prepare 2 kg of pickled tomatoes use:

garlic - 4 cloves;
vinegar - ¼ cup;
basil - from 40 to 50 g;
salt - 2 full spoons;
water - 1.5 l;
sugar - 150–170 grams.

Lightly salted tomatoes with basil

To prepare a sweet and sour appetizer for meat, a dressing for borscht, you do not need to have any special knowledge in cooking. If you have a kilogram of small tomatoes, a couple of sprigs of basil and dill, and horseradish leaves in your house, you will get lightly salted and aromatic tomatoes.

To prepare the appetizer, the vegetables are washed and placed in a pan along with herbs and garlic cloves. In water, and you will need 1.5 liters of it, dissolve 1.5 cups of salt and pour the mixture into a container with tomatoes. Placing a lid on top, the ingredients are left to infuse for three or four days.

To speed up the preparation process, the fruits are cut into 2 parts. To make the tomatoes spicier, add a few black peppercorns. In addition to basil, you can use parsley or cilantro.

Tomatoes for the winter with basil - 4 recipes

Tomato preparations are the most popular. Whatever they do with them. And sauces, and salads, and simply marinated. Today we’ll talk about a twist like winter tomatoes with basil. It turns out very interesting, tasty and aromatic. These pickles are easy and quick to prepare. And to enjoy excellent results, it is recommended to know the proportions for the marinade. The most successful options are presented in the article.

Basil is an herb used as a seasoning/additive. Fresh leaves are added to salads or winter preparations. It comes in green and purple. The latter is considered more popular. In addition to the culinary sphere, greens are used for medicinal purposes. Because basil contains many nutrients, including vitamins A, B2, K, C.

The leaves go well with vegetables and perfectly complement the taste of pickles for the winter. Therefore, marinated tomatoes with basil are worth a try.

This is a spicy, aromatic and very tasty treat that will suit any table. Whether it's a casual lunch or a festive dinner.

Tomatoes for the winter with basil - a simple recipe without vinegar

Simple and tasty preservation. Tomatoes will easily be stored at room temperature, even without adding vinegar.

600-700 g tomato;
5-6 black peas;
5 sweet peas;
3 sprigs of basil.

1 liter of water;
2 tbsp. l. salt;
100 g sugar;
0.5 tsp. citric acid.

Recipe note! Consumption is indicated for 1 can, volume 1.5 liters.

We process banks. We choose any method: microwave, water bath, etc. we start filling them. Throw peas and a sprig of basil into the bottom.

Next, add a couple of layers of washed tomatoes. Then again basil, tomatoes. We throw another twig on top.

Fill the contents of the containers with boiling water and leave for 5-10 minutes. Then pour the liquid into a saucepan. We wait for it to boil, add salt, granulated sugar and lemon.

Pour the hot marinade into the jars. Screw on with sterile caps. We turn the twists upside down and wrap them in warm flooring. Leave in this position for 2-3 days.

Recipe for a 1.5 liter jar

For lovers of the classics, you can prepare tomatoes using the standard method. If you want to make the tomatoes sweeter, you can add 1.5-2 times more sugar than indicated in the recipe.

Compound:

1-1.2 kg of tomatoes;
1.5 liters of water;
3-4 garlic cloves;
5-7 basil leaves;
1-2 dill umbrellas;
1.5 tbsp. granulated sugar;
tbsp salt;
2-3 bay leaves.

Preparation:

The tomatoes are pre-soaked in water for a couple of hours, then dried on a towel.

Bay leaf, basil, dill and garlic (about half of the total ingredients) are immersed in a dry container at the bottom.

Make 1-2 punctures in the tomatoes with a needle, then press the punctured fruits tightly into a jar, placing the remaining greens and garlic between them.

Brine is boiled in a saucepan by mixing water with salt and sugar. When the mixture boils, pour it into the contents of the container.

Sterilize the workpiece in a microwave or oven for at least 10 minutes. After cooling, the tomatoes can be stored.

Tomatoes with basil and garlic

The sweet and sour taste of the marinade is complemented by spicy garlic, which in combination gives an excellent result. Spicy slices also enhance the aroma of the preparation.

Set of components for a liter jar:

tomatoes - 500-600g;
garlic - 2 cloves;
allspice - 3 peas;
basil - 2-3 sprigs.

water - 1200 ml;
sand - 150g;
salt - 2 tbsp. l.;
vinegar 9% - shot glass.

Divide the garlic cloves in half and throw them along with the peas into the bottom of a clean, dry jar. Wash the tomatoes and let them dry. We pierce each tomato in the stem area a couple of times.
Then put the vegetables in a container, alternating with basil. Pour boiling water over the preparation for 10 minutes.
Pour the liquid into the pan and start cooking the brine.
Add salt and sugar and bring to a boil. Next, pour in the essence and turn off the heat.
Fill the workpiece with hot marinade and seal it tightly.
Cool upside down.

Tomato, basil and celery salad for the winter

A ready-made salad for all occasions. The preparation is also suitable for preparing various dishes.

2 kg of tomatoes;
50 g garlic;
bunch of basil;
a bunch of celery;
1 pod of hot pepper;
2 tsp. salt;
2 tsp. Sahara;
4 tbsp. l. sunflower oil;
300 ml tomato pulp.

We prepare containers using sterilization. We also process the lids. You can simply pour boiling water over them.
Place chopped garlic at the bottom of the jars. Chop the hot pepper into rings. Do you like it spicy? Then leave the seeds. Place the chili in a container.
Chop basil and celery leaves and throw them into a jar. You can throw the leaves into different containers. One blank will have purple leaves, the other will have green leaves.
Cut the tomatoes into halves/quarters and compact them into a container. Add salt, sugar and butter on top. Then pour in the tomato pulp. First, peel the vegetables and chop them.
We send the workpieces for sterilization. To do this, place a cloth napkin on the bottom of the pan and pour warm water up to the level of the hangers of the cans.
Place the pieces covered with a lid and turn on high heat. When it boils, turn down the heat and boil the twists for 15 minutes. The time is indicated for containers with a volume of 1 liter.
We remove the jars, screw them tightly and put them away to cool upside down under a warm blanket.

Cherry with grapes for the winter recipe

This recipe is designed for six 0.5 liter jars.
The marinade requires 1.5 liters of liquid. The peculiarity of this twist is that it contains a lot of herbs, greens, and grapes act as acid in it. It can be preserved on a branch or without it, it can be with or without a pit.

It is necessary to thoroughly rinse the herbs and greens and divide them according to the number of dishes. We prepare tomatoes and grapes. Wash, peel and chop the vegetables. Grind it to your liking, you can make it into a half ring, or you can break it into strips. Horseradish and garlic should first be peeled, washed and chopped. You can use horseradish leaves; there is less red tape with them.

Place prepared herbs and chopped vegetables on the bottom of the dish. Next are layers of tomatoes and grapes. We lay strips of vegetables along the walls.

Pour hot liquid into a bowl filled with fruits. After 10 - 15 minutes it must be poured into a container. Next, combine it with the remaining ingredients, the mixture should boil for about 5 minutes. Pour the boiled mixture over the fruits and twist.

There is no need to turn it over. But you can hide it. Place in a cool place after the twist has cooled completely.

The future storage location should be taken into account. If it is indoors, the seam needs to be covered with something warm and left there until it cools completely. The same goes for dishes. When storing indoors, you must first fry it in the oven. Place tomatoes in already cooled containers. The lids must be boiled for at least 5 minutes.

If you like various dishes made from fresh vegetables, then pickled cherry tomatoes with basil and garlic will definitely suit your taste. This incredibly tasty, spicy and juicy snack is perfectly stored in the refrigerator for 3 days without losing its taste or bright appearance. Your family will be grateful to you.

Instant marinated cherry tomatoes - recipe with photo

Cooking time: 20 minutes.

Ingredients: – cherry tomatoes – 500 g; – fresh basil (chopped) – 2 tbsp. l. ; – garlic – 3-4 cloves; – pepperoni pepper – 1 pc.; – olive oil – 100 ml; – white wine vinegar – 4 tbsp. l.; – dry oregano – 1 tsp; – mixture of peppers – 0.5 tsp; – sugar – 1 tsp; – salt – 1 tsp.

Prepare all ingredients.

Wash the cherry tomatoes, dry them and cut each into two parts. Place the prepared tomatoes in a deep glass salad bowl.

Peel the garlic and chop it very finely with a knife. Cut the pepperoni pepper into thin rings. If you like spicy dishes, then use a whole pepperoni, I usually add half a pepper. You can exclude it altogether, then the dish will be tender and sweetish in taste.

Add crushed hot peppers and garlic to the tomatoes. We also send basil there, which must first be washed well, dried and chopped very finely. We use only leaves, remove rough stems. To make the appetizer aromatic and spicy, add 2 tablespoons of chopped herbs. If for some reason you don’t like basil, you can replace it with parsley or cilantro.

Now prepare the dressing for the tomatoes. Combine extra virgin olive oil (can be replaced with sunflower oil) with white wine vinegar. Add a teaspoon of salt and a teaspoon of sugar, ground pepper mixture and dry oregano. Stir everything with a spoon.

Pour the prepared dressing over the vegetables and mix gently. Cover the salad bowl with cling film and place the finished appetizer in the refrigerator for at least 3 hours. Cherries should be well marinated and saturated with the aromas and flavors of herbs, spices and seasonings. To get the perfect taste, it is better to marinate tomatoes in the evening and the next day you can enjoy a delicious snack and treat your loved ones with it. This is how you can quickly and easily prepare pickled cherry tomatoes.

Tomatoes with basil are an incredibly attractive and very appetizing winter snack. The unique oriental flavor nuances add piquancy to the preservation, and the combination of crimson and dark purple shades makes the preparation a rather bright dish that pleases the eye with its appearance.

So that you can also enjoy this spicy preserve and delight your friends and family, we present to your attention several easy recipes that even a novice housewife can handle. And for ease of understanding, we will supplement them with a comprehensive step-by-step guide and photographs.

Recipe for tomato sauce with basil

Where to put large tomatoes? They don't fit into the jar. In the sauce! And basil will make the dressing even tastier.

tomatoes - 3kg;
garlic cloves - 3-4 pcs.;
basil - a large bunch;
salt - 3 tsp. without slide;
sugar - 3 tbsp. l.
wine vinegar - 1 tbsp. l.

We cut off the stems of clean tomatoes, then chop the vegetables in any way. Place the puree into a saucepan and heat. Bring to a boil and simmer for 20-25 minutes.
Separate the basil leaves from the branches. We tie the sticks with thread and put them aside for now.
Grind the boiled puree through a sieve or grind it with a submersible blender. Throw in leaves, chopped garlic, salt and sugar.
Grind everything again. Put it on fire, throw in the basil stems. Boil until the mass decreases by ? Part. Time varies from 40 to 90 minutes. Depending on the wateriness of the tomato and the desired thickness.
Grind the finished sauce again with an immersion blender. Pour in the vinegar, boil for a couple more minutes and pour into containers.

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