Greetings, dear blog guests. We had such a fruitful year for tomatoes. What I did with them: almost every day vegetable stew, salads, all kinds of casseroles. I have already preserved the tomatoes for the winter and made adjika. In addition to the fact that our parents constantly brought us vegetables, our friends also came to visit and gave us a box of tomatoes. I had to make quick marinated tomatoes. Today I will share with you proven recipes.
Lightly salted tomatoes in twenty-four hours
- Wash a kilogram of tomatoes and prick each fruit with a toothpick or fork.
- 2-3 cloves of garlic, peeled, cut into slices.
- Steam the jar or microwave for a minute. Place in it garlic, a couple of black and allspice peas, a horseradish leaf, a couple of black currant leaves and two or three dill umbrellas. Then lay out the tomatoes and pour in one liter of water.
- Drain the water back into the pan. Add one and a half tablespoons of salt and a teaspoon of sugar. Put it on fire. Cook for 2 minutes after boiling.
- Wait until the water cools to about 50 degrees and pour it into the jar.
- In a day the tomatoes will be ready. Store them in the refrigerator.
- Take a pan of such a size that you can put 1-1.5 kg of tomatoes in one layer. Fill with water (1 liter) and put on fire.
- While it's heating, prick the tomatoes with a fork or toothpick.
- Add 150 ml of vinegar (5%), 5 tablespoons of sugar and a couple of tablespoons of salt, garlic, peppercorns and dill to boiling water.
- Once boiling, place the tomatoes in the pan (in a single layer). Set the heat to minimum, cover the pan with a lid and simmer the fruits for 7-10 minutes.
- Leave the tomatoes at room temperature overnight and put them in the refrigerator in the morning.
Delicious marinated tomatoes for the winter:
This is the simplest option, which allows you to make more than just tomatoes. but also assorted with them. Here you will not need to prepare any other products. You won't have to clean anything. But they turn out so tasty that all the brine is drunk along with the fruits.
Ingredients for a 3 liter jar:
- Tomatoes – 1.5 – 2 kg;
- Water – 1.5 l.;
- Salt – 1 tbsp. l. with a slide;
- Sugar – 200 gr.;
- Bay leaf – 3 pcs.;
- Black peppercorns – 6 pcs.;
- Allspice – 5 pcs.;
- Cloves – 3 pcs.;
- Dill seeds – 1.5 tsp;
- Vinegar 70% – 1.5 tbsp. l.
Preparation:
1. Take small tomatoes. Such that they fit into the neck of the can. They must be whole and undamaged. Wash them thoroughly and place them on a towel to dry a little.
2. Now let's prepare the container. It can be of any size. I took three liter jars. Wash them thoroughly. We will not sterilize. Let’s just turn them upside down to let the water drain out. Just pour boiling water over the lids.
3. Place the tomatoes in jars. But before that, we pierce the stalk in several places with a toothpick or make a cross-shaped cut with a knife. Or you can just make holes with a fork. This will prevent our fruits from bursting from boiling water.
If you have fruits of different varieties and sizes, then try to put large ones at the bottom of the container and smaller ones at the top.
4. Fill the jars with boiling water and cover with lids. Let them warm up for 10 minutes. Then pour the liquid into a saucepan and add salt, sugar, and all the spices. Bring to a boil and leave to simmer for about two minutes.
5. Pour vinegar essence and boiling marinade into each jar. Roll up the lids and turn them upside down. We place it on a mat and cover it with a warm blanket or an old jacket. Leave in this position until it cools completely.
You can store such a blank anywhere: cellar, basement, pantry, room. Preferably, of course, in a dark place and away from heating devices.
Another way to marinate overnight
Instant marinated tomatoes take very little time. Set aside twenty minutes in the evening, and the resulting snack can be served for breakfast the next day.
- Take a pan of a size so that you can put 1-1.5 kg of tomatoes in one layer. Fill with water (1 liter) and put on fire.
- While it's heating, prick the tomatoes with a fork or toothpick.
- Add 150 ml of vinegar (5%), 5 tablespoons of sugar and a couple of tablespoons of salt, garlic, peppercorns and dill to boiling water.
- Once boiling, place the tomatoes in the pan (in a single layer). Set the heat to minimum, cover the pan with a lid and simmer the fruits for 7-10 minutes.
- Leave the tomatoes at room temperature overnight and put them in the refrigerator in the morning.
A simple recipe for instant marinated tomatoes
Compound:
- tomatoes – 2 kg;
- fresh parsley – 50 g;
- fresh dill – 50 g;
- vegetable oil – 0.2 l;
- table vinegar (9 percent) – 0.25 l;
- sugar – 0.2 kg;
- salt – 40 g.
Cooking method:
- Wash the tomatoes and dry with a napkin. Cut into slices.
- Wash, shake off the water, let it dry, and chop coarsely with a knife.
- Place the tomatoes in layers in a pan or container, sprinkling each layer with chopped herbs.
- Combine oil, vinegar, sugar and salt. Whisk until the mixture reaches a homogeneous consistency.
- Pour the prepared marinade over the tomatoes. Put it in the refrigerator.
The snack will be ready to eat in 2 hours. Parsley and dill can be replaced with other herbs in the recipe. Celery and basil go well with tomatoes.
Fast cherries in two days
Quickly pickled cherry tomatoes will add zest to the holiday table. You can eat them within a day, but it’s better to wait two days to enjoy a richer taste.
- Rinse half a kilo of tomatoes. Prick them with a fork (once) or a toothpick (3-4 times in different places).
- Rinse two sprigs of celery and three sprigs of dill.
- Peel the garlic (2-3 cloves) and cut into small pieces or slices.
- Place the tomatoes in a deep container. Add celery, dill, two bay leaves, allspice, black pepper, and garlic.
- Pour a liter of water into the pan. Add half a teaspoon each of sugar and salt and bring to a boil. Pour the resulting solution over the tomatoes and wait until the brine cools to room temperature.
- Pour the marinade back into the pan and bring to a boil again. Add a tablespoon of honey, 35 ml of vinegar and one sprig of purple basil. When the honey has dissolved, remove the mixture from the heat and pour it over the tomatoes.
- Cool the tomatoes to room temperature and place in the refrigerator to marinate.
Tomatoes, marinated in pieces, with garlic and herbs
Compound:
- tomatoes – 1 kg;
- garlic – 8 cloves;
- hot capsicum – 30 g;
- dill – 50 g;
- basil – 50 g;
- parsley – 50 g;
- salt – 20 g;
- sugar – 50 g;
- olive oil – 50 ml;
- apple cider vinegar (6 percent) – 50 ml.
Cooking method:
- Wash the greens. When it dries, remove the leaves and place them in a blender bowl.
- Peel the hot pepper from the seeds, chop the pulp into small pieces, add to the greens.
- Add garlic cloves cut into 2-3 pieces to the seasonings.
- Pour vinegar and oil into the seasonings, add sugar and salt.
- Turn on the unit and turn its contents into a homogeneous mass.
- Cut the tomatoes into circles.
- Place them in a pan or mold, covering each layer with the prepared marinade.
The next day, a spicy snack with a spicy aroma can be served. The dish has such an exquisite appearance and pleasant taste that it would be appropriate even on a festive table.
Marinated tomatoes in two hours
This recipe for quick pickled tomatoes allows you to get the desired dish in just two hours.
- Wash 5-6 small tomatoes and cut them into slices.
- Slice 3-4 cloves of garlic and add to the tomatoes.
- Salt the tomatoes and sprinkle with dill (dry or fresh). Add half a teaspoon each of 9% vinegar and sugar, black pepper, and Provençal herbs. Mix everything carefully.
- Cover the container with tomatoes and place in the refrigerator for two hours.
- Before serving, sprinkle the tomatoes with chopped parsley.
Prepare Italian marinated tomatoes in 30 minutes
If guests unexpectedly decide to visit you, and you don’t know what to treat them with, don’t despair. Prepare tomatoes using this quick recipe:
- 3 red tomatoes;
- 1/2 teaspoon salt + sugar;
- a bunch of fresh herbs (for example, you can take parsley);
- 3 cloves of garlic;
- 1 teaspoon French mustard beans;
- 2 tbsp. spoons of apple cider vinegar (or replace it with table vinegar);
- a pinch of crushed black pepper;
- 3 tbsp. spoons of vegetable oil.
ARTICLES ON THE TOPIC:
- Learn how to cook pickled green tomatoes so delicious you'll lick your fingers
- Delicious marinated tomatoes for the winter - simple recipes with or without vinegar
- 7 proven recipes for pickled tomatoes: so delicious you'll lick your fingers!
Chop the greens. Cut the peeled garlic cloves into thin slices. Mix mustard, oil, pepper, salt with sugar and vinegar in a small bowl. Add chopped herbs and garlic here, and mix everything thoroughly.
Wash the tomatoes and dry them with a paper towel. Then cut them into thin rings (about 5 mm thick). Place a layer of circles on a flat plate and generously coat each ring with marinade on top. Then the second layer of tomatoes and again the aromatic mass, etc.
Cover the plate with cling film on top and place in the refrigerator. After half an hour, the snack will be ready. But if you hold it a little longer - an hour or two, it will be even tastier.
