A very tasty salad of brown tomatoes. Recipe step by step and 9 photos

Home Salads for the winter

A brown tomato salad for the winter is a real vitamin bomb that will perfectly decorate both an ordinary family meal and a festive feast. The ingredients collected in it perfectly complement each other’s taste qualities. Therefore, you can eat this dish both as a single dish and as a side dish.

But the benefit of this mix is ​​not only the richness of the vitamin and mineral complex. The minimum number of calories puts it in the category of dietary foods, which are always preferred by people who care about health. And thanks to the inexpensive set of ingredients, the preparation perfectly saves the family budget. After all, brown tomatoes are most often picked from the bushes right before frost, which is why their price is quite low.

The recipes presented below are simple and original at the same time. Any housewife will find something for herself in them. The one who is just taking the first steps on this path will gain confidence in her abilities. And the more experienced - variety that will enrich the family diet.

Vegetables for salad are pre-washed and dried on a towel. Dishes for rolling are sterilized in any convenient way.

Brown tomato salad for the winter without sterilization

In the winter cold, when nature is so scarce in bright colors, this vegetable mix will definitely lift your spirits with its colors. And the sweet and sour taste will fill any dish with which it is served with new notes!

Ingredients:

• Green tomatoes – 1kg
• Onion – 300g
• Carrots – 300g
• Bell pepper – 300g
• Garlic – 1 head
• Greens – 1 bunch
• Vinegar 9% - 2 tbsp. l.
• Sugar – 4 tbsp. l.
• Vegetable oil – 4c. l.
• Salt - to taste.

Preparation:

Step 1. Preparing vegetables.

Cut tomatoes and carrots into large circles, onions into half rings, peppers into rings.

Grind the garlic and herbs in a blender.

Step2. Cooking salad.

Place the vegetables in a large container and stir.

Put on fire.

Add sugar, butter and salt, after 20-25 minutes add vinegar.

Boil for another 5 minutes and remove from heat.

Stir the vegetables only until they are completely covered with juice. Then they simply crush it slightly to drown it in the liquid.

Step3. Sunset.

The boiling mixture is scattered into prepared containers and rolled up.

Selection and preparation of ingredients

Delicious tomatoes for winter harvesting must be sufficiently ripe, without signs of rotting or mechanical damage. Moreover, depending on the specific recipe, these can be either fully ripened tomatoes or slightly unripe specimens, which will definitely not turn into mush after preservation.

The greens used should always be well-ripened and cleaned. It is also advisable that the crops are not sprayed with chemicals during the growth process. As an acceptable alternative, ready-made packaged greens from the store can be used, which often combine dill, parsley and other plants useful for preservation.

Important! Green tomatoes are not suitable for fresh consumption, as they contain the toxic substance solanine. However, if for some reason the harvest had to be harvested earlier, the picked fruits can be pickled and sealed in jars, since cooking destroys all harmful components.

Brown tomato salad for the winter “Donskoy”

Another variety of crispy salad made from not quite ripe tomatoes is “Donskoy”. This bright salad will add color to winter and, thanks to its perfectly preserved “goodies,” will take care of the health of everyone who tastes it.

Ingredients:

• Brown tomatoes – 1.5 kg
• Chili – 0.5 pcs.
• Garlic – 1.5 heads
• Carrots – 2-3 pcs.
• Blue onion – 2-3 pcs.
• Greens - a bunch
• Salt – 1.5 tbsp. l.
• Vinegar - 2 tbsp.
• Vegetable oil – 0.5 cups

Preparation:

Step 1. Chopping vegetables

Tomatoes, chili and carrots - in rings, onions - in half rings. Garlic - through a press.

Step2. Preparing the salad

Mix vegetables. Add salt and leave to ferment for 2-3 days.

Step3. Procurement for future use

When the liquid stops oozing, add vinegar, a little lean meat and roll up.

Keep in a dark, cool place.

Recipes

When a housewife finds a new recipe, she first of all asks herself whether anyone has tried it. In our review, we will consider only proven recipes with which experienced housewives prepare brown tomatoes for the winter.

Brown tomatoes marinated with garlic

A very popular recipe. Tomatoes like those in the photo are suitable for pickling.

For the marinade you will need:

• 1.5 liters of water;
• 2.5 tbsp. l. salt;
• 12 tbsp. l. Sahara;
• 15th century l. vinegar (9%).

Place in glass jars:

• bay leaf (1 piece per jar);
• greens (parsley, dill umbrellas);
• dense brown tomatoes, with a piece of garlic clove inserted into the cut near the stalk.

How to cook:

1. Pour boiling water over the prepared jars, wait half an hour and drain.
2. Pour boiling water over it a second time. After cooling (20-30 minutes will pass), drain the water and prepare a marinade based on it.
3. Pour the marinade over the tomatoes a third time and roll up with metal lids. Turn over and wrap until cool.

Note : To make the jar more beautiful, you can insert another piece of red bell pepper into the cut of the tomato, in addition to the garlic.

With peppers

There are many admiring reviews for the recipe for marinated tomatoes and peppers.

Delicious recipe! Whipped egg whites baked in the oven

Ingredients:

• 1.5 kg brown tomatoes of small diameter;
• 2 pcs. sweet bell pepper;
• 4 tbsp. l. Sahara;
• 3 tsp. coarse rock salt;
• 1-1.2 liters of water;
• 100 g vinegar (6%).

How to cook:

1. Wash tomatoes and peppers.
2. Place whole tomatoes in jars and cut peppers into strips about 3 cm wide.
3. Pour boiling water over it twice and drain.
4. Pour boiling marinade over the mixture for the third time.
5. Roll up the lids, turn over, cover until completely cooled.

Recipe with horseradish and celery

To prepare brown tomatoes for the winter with horseradish, you will need:

• 1.5 kg of brown tomatoes;
• 40 g horseradish root;
• 20 g celery leaves;
• 1 liter of water;
• 1 cup of sugar;
• 50 g salt;
• 130 g vinegar (9%).

How to marinate:

1. Wash the horseradish root, peel it, cut it into slices or cubes.
2. Wash the celery greens and cut into 1-2 cm pieces.
3. Wash the brown tomatoes and place them in sterile jars, alternating with horseradish and celery.
4. Cook the marinade from water, sugar, salt and vinegar.
5. Fill jars of tomatoes with marinade and cover with a sealing lid.
6. Sterilize jars up to the neck in a saucepan with water. The sterilization time for a one and a half liter jar is 30 minutes.
7. Roll up, turn the lid down and cover with a fur coat until completely cooled.

Important ! It is better to store pickled tomatoes in a cool place.

Recipe for brown tomato salad for the winter

A tried and tested recipe for a delicious winter salad. Use:

• 3 kg of brown or green tomatoes;
• 1.5 kg of onions and carrots;
• 100 g salt;
• 300 g vegetable oil (refined, deodorized);
• 300 g sugar;
• 100 g vinegar (9%);
• 10 grains each of allspice and black peppercorns.

How to cook:

1. Wash the tomatoes and cut into half rings (if the fruits are small, into rings).
2. Peel and chop the onions and carrots (also into rings or half rings).
3. Mix the vegetables, add salt and leave for 10-12 hours.
4. Drain off the released juice (it will be about 1-1.5 liters).
5. Cook the marinade from oil, sugar, vinegar and spices. After the marinade boils, add it to the chopped vegetable mass.
6. Cook over low heat for 20-30 minutes.
7. Place into sterile jars, roll up the lids, turn over and wrap until cool.

Reference . The yield of the finished salad from the given amount of vegetables is 3 liters.

Pickled tomatoes in a saucepan

Brown tomatoes can be fermented for the winter without any sterilization. This method is suitable for those who do not like canning.

For a three-liter jar take:

• 1.5 kg of brown or green tomatoes;
• 2-3 pcs. blackcurrant and cherry leaves;
• 5 cloves of garlic;
• 40 g parsley;
• 3 dill umbrellas;
• 60 g coarse rock salt;
• 1.1 liters of water.

How to cook:

1. Rinse tomatoes and herbs under running water and place, alternating, in a wide saucepan.
2. Make a brine. To do this, you will need to dissolve salt in water.
3. Fill the pan with the tomatoes with brine.
4. Place a weight on top to prevent the tomatoes from floating. Usually they take a plate and press a jar of water on top of it.
5. Fermentation takes 14-20 days. After this, the tomatoes are ready.

Salad of brown tomatoes, pickled in Georgian style

In its homeland, such a salad has occupied a place of honor during feasts since ancient times. The secret of such popularity is not only in the harmonious combination of flavor notes, but also in the quick and effective neutralization of alcohol. We hope that here too there will be many housewives who want to supplement their family’s diet with it.

Ingredients:

• Tomatoes – 2kg
• Salt – 1 tbsp. l.
• Celery – 1 bunch
• Dill – 1 bunch
• Parsley – 1 bunch
• Chili – 1 pc.
• Garlic – 1 head
• Apple cider vinegar – 1 tbsp. l.

Preparation:

Step 1. Preparing vegetables

Cut large tomatoes into triangles. Small ones - just cut crosswise at the top so that it is convenient to put greens in them.

Chop the greens into large pieces.

Chili - in rings, garlic - in thin slices.

Step2. Pickling salad

Add pepper and garlic to the chopped herbs, add salt and wash thoroughly.

Season small tomatoes with herbs. The rest is mixed with large ones.

Divide into containers. Tamp down a little and leave to ferment.

Step3. Rolling up

When it stops fermenting, add vinegar to the jars and seal.

Features of storing workpieces

Pickled and pickled tomatoes should be stored in cool rooms, with temperatures no higher than +7°C and no lower than +1°C. In a private house, a cellar is perfect for these purposes, but for apartment residents it is better to use a refrigerator or a balcony, but only on the condition that even in winter the temperature inside does not fall below the recommended values.

Did you know? The largest officially recorded tomato fruit in history grew in the garden of Minnesota resident Dan McCoy and weighed 3.8 kg.

Inspect your workpieces regularly. If after some time a cloudy sediment appears in the jars, open them, carefully pour the brine into a clean container, and rinse the tomatoes themselves (along with the other ingredients) under running clean water. Boil the drained brine over low heat, put the preserved food back into the jars and fill it with it. Close the lids tightly and leave the tomatoes to steep. Typically, such a workpiece can withstand temperature changes up to +18°C.

Pickled and pickled brown (or green) tomatoes are an excellent option for those who are tired of monotonous recipes and want to cook something new without spending a lot of time and effort. Any of the above recipes will guarantee a delicious preparation, so it’s worth trying each of them.

Brown tomato salad with sweet peppers

The amazing combination of brown tomatoes and sweet peppers will definitely be appreciated by gourmets. The salad goes well with meat and vegetable dishes and can be used as a mono-dish.

Ingredients:

• Brown tomatoes – 1kg
• Bell pepper – 1kg
• Carrots – 0.5kg
• Onion – 300g
• Garlic – 3-4 cloves
• Greens - a large bunch
• Sugar – 100g
• Salt – 1 tbsp. l.
• Ground black pepper – 0.25 tsp. l.
• Vinegar – 70-80ml
• Vegetable oil – 1 cup.

Preparation:

Step 1. Vegetable cutting

Tomatoes, onions, carrots and peppers – in strips. Greens - chop. Garlic - through a press.

Step2. Preparing the salad mixture

Place all ingredients in a large container and mix.

Simmer for 22-25 minutes.

Step3. Procurement for future use

Distribute the hot mixture into the prepared container and roll up.

Turn over and wrap.

How to pickle tomatoes at home

Pickling technologies can differ radically from each other

But for each of them there are basic rules that should be taken into account

1. Experienced housewives know: ripe fruits are fragrant and tender. But such specimens require especially careful handling, as they are easily dented. However, it is better to choose vegetables that are pink or milky ripe, because they are not damaged. Rolling green fruits into jars is widely practiced.
2. The ideal container for pickling is glass jars with a volume of no more than 10 liters. If you cook vegetables in large containers, there is a high probability that the lower ones will be crushed under the weight of the upper ones.
3. Among all the varieties suitable for canning, the most successful are:

• New from Transnistria;
• Humbert;
• De Barao;
• Ermak;
• Buffalo;
• Titanium;
• Lighthouse.

1. Tomatoes contain a lot of sugar. Therefore, salt (you should use only coarse salt) for their preparation will require a little more than for cucumbers. On average - 500-800 g of salt per ten-liter jar.
2. For preparation, parsley, dill, tarragon, celery, cherry or oak leaves, black currant (leaves), as well as garlic and red pepper are used.
3. Preparation period: 1.5-2 weeks. It will take 2-3 months for the treat to become more aromatic and the brine richer.
4. The delicacy can be prepared in plastic buckets, glass jars, aluminum saucepans and wooden barrels. A popular method is salting in plastic bags.

Containers with the finished product should be stored at a temperature of 0 to 2 °C. It is not recommended to open the vessels earlier than after a couple of months.

Brown tomato salad without cooking and sterilization

The main advantage of this salad is the speed of its preparation. And the housewives will definitely appreciate this. In addition, it retains a maximum of “benefits”, which will have a positive effect on the immune system.

Ingredients:

• Brown tomatoes – 1kg
• Carrots – 300g
• Sweet pepper – 300g
• Garlic – 1 head
• Sunflower oil – 100ml
• Greens - a bunch
• Vinegar, chili, salt - to taste.

Preparation:

Step 1. Vegetable cutting

Tomatoes - in slices, peppers - in strips.

Carrots - on a “Korean” grater, greens - chop.

Step2. Preparing the salad

Cover the tomatoes with salt and let stand for 2 hours. Then drain the juice.

Add chopped vegetables, squeeze the garlic through a garlic press and mix well.

Step3. Conservation

Add vinegar to the mix and pour into jars.

Pour vegetable oil on top and roll up.

The workpieces are kept in conditions similar to basement ones.

Black tomatoes - the best varieties for open ground and greenhouses

Today, breeders have developed a wide variety of tomato varieties, which differ not only in taste. In addition to taste differences, there are also fruits of completely different color shades. Among them are black varieties of tomatoes. Those who do not know or even suspect their existence, at first glance at them, may mistake the fruits for, for example, overgrown currants, plums or some exotic fruit...

If you look closely, black tomatoes are not actually black. There are fruits with a chocolate, purple, dark blue tint. It all depends on the pigments possessed by the fruits used for crossing.

The content of the article:

1. Origin and development of black varieties 2. What are the features of black tomatoes 3. Advantages and disadvantages 4. Features of cultivation 4.1 Pre-soaking of seed material 4.2 Planting seeds 4.3 Growing conditions 5. The best varieties of black tomatoes 5.1 Tomato “Black Russian” 5.2 “Black Pineapple" 5.3 "Black Chocolate" 5.4 "Black Cherry" 5.5 "Black Pearl" 5.6 "Black Apple" 5.7 "Black Zebra" 5.8 "Rita Black" 5.9 "Black Oxford" 5.10 "Black Crimea" 5.11 "De Barao Black" 5.12 " Black Truffle" 5.13 "Black Baron" 5.14 "Black Gourmet" 5.15 "Black Pineapple" 5.16 "Kumato" 5.17 "Indigo Rose" 5.18 "Black Sun" 5.19 "Black Prince" 5.20 "Black Moor" 5.21 "Black Icicle" 5.22 "Black pear" 5.23 "Black bunch" 5.24 "Chernomor" 5.25 "Gypsy" 6. The best black varieties of tomatoes for the greenhouse 7. Black tomatoes for open ground 8. Reviews of the varieties of black tomatoes

Black tomatoes for open ground

Among the black varieties of tomatoes, there are also tomatoes that can be easily grown in open ground on a regular summer cottage and get a good harvest. At low temperatures, tomato plantings are simply covered with film or covering material.

The most suitable varieties of black tomatoes for open ground:

• Black Prince;
• Black Moor;
• Chernomor;
• Black Icicle;
• Black Pear;
• Black Bunch;
• Gypsy.

INTERESTING!
Why do the leaves of tomatoes in a greenhouse dry out and turn yellow?