What dish to cook with tomatoes. Tomato preparations for the winter: “Golden recipes”

Even relatives don’t take another basket of tomatoes (they would only take it in the form of a rolled up jar), the tomatoes are delicious (and there won’t be any in the winter!), but you don’t want to eat with cucumbers and sour cream anymore... We know what to do! We share a lot simple recipes delicious dishes with tomatoes, including for the winter.

Super-simple and mega delicious salad from tomatoes with incredible dressing in 5 minutes!

For it, of course, you need tomatoes: large, small, cherry, yellow, robin or ox's heart. Use tomatoes different varieties and cut in different ways: into slices, quarters, halves and circles. Place in a tall bowl, sprinkle salt on top, then shake until the tomatoes bounce slightly (like pancakes when fried). Add a couple of tablespoons of olive oil and lemon juice, shake again. Place on a large serving plate. Add balsamic (if available). Sprinkle with fresh basil or oregano leaves (or dried). For the bravest ones, we advise you to finely chop and add chili. Ready!

Homemade ketchup with plums

Sweet ripe plums are suitable for this ketchup (no cherry plums, they are sour!). The sauce is thick, easy to prepare, and can be stored for a whole year. Homemade ketchup can be used in the same way as regular ketchup, in addition, it is good in stews, with pasta, in soups (for example, with rice), and also as an ingredient in other sauces.

You will need (yield - 800 g):

• 2 kg of tomatoes;
• 800 g plums;
• 2 medium onions;
• 100 g sugar;
• 1 tbsp. l. salt;
• 1 tsp. oregano;
• 30 ml 9-percent vinegar;
• 3 cloves of garlic;
• 1/2 tsp. ground black pepper.

Rinse the plums and tomatoes. Pass the tomatoes through a juicer, this will remove the skins and seeds. Another way is to strain the boiled juice through a sieve.

Grind pitted plums, as well as peeled and quartered onions in a blender. Add the plum and onion mixture to the tomato juice in a saucepan and cook uncovered over medium heat for one hour, stirring occasionally. The mass will decrease by a third. Add pressed or finely chopped garlic, salt, sugar, vinegar, pepper, oregano, cook for another 15 minutes.

Pour the finished ketchup into sterilized jars and secure with sterile lids. Turn over for a day, then put in a cool, dark place. Store opened ketchup only in the refrigerator!

Homemade tomato juice

Making tomato juice with this recipe couldn’t be easier! You need tomatoes, sugar and salt. Everything is to taste.

Wash the tomatoes and put them through a juicer. Or remove the skin and punch it with a blender. The skin is easily removed if the tomatoes are immersed in boiling water for 20 seconds, after making a cross-shaped cut on the stalk. Pour the juice into the pan, bring to a boil, skim off the foam. Cook for a few minutes and remove from heat. Add salt, then sugar to taste (try it!). Mix and pour into sterile jars, screw on with clean lids. Turn over and wrap with a blanket. After 12 hours we put it in a cool, dark place. We drink in winter and praise ourselves and such a harvest-rich summer!

Gazpacho on a hot day is simply a salvation! And soup, and vitamins, and cook in 10 minutes. For this Spanish soup, the vegetables need to be refrigerated. Or after cooking, cool the soup itself. You don’t need to cook anything; you can buy crackers at the store. So, grind some of the vegetables in a blender, chop some finely and add to the liquid mass. Go!

Ingredients for classic gazpacho:

• 8 tomatoes;
• 2 bell peppers;
• 2 cloves of garlic;
• 2 cucumbers;
• bulb;
• ready-made crackers or a couple of slices of white stale bread;
• a couple of tablespoons of olive oil;
• salt to taste;
• 2 tbsp. tablespoons lemon juice (can be replaced with a spoonful of 6 percent table vinegar).

Rinse the vegetables. Leave the cucumbers for serving. They will need to be cut into small cubes. Cut half of the bread (if not used as croutons) into cubes and fry in a hot, dry frying pan, having previously trimmed the crusts. Place all other vegetables (peel the onion and garlic), the remaining bread, salt and lemon juice in a blender bowl and blend. Taste, add salt, lemon juice, black pepper if necessary. Pour the soup into bowls, add croutons, and add a drizzle of olive oil. Garnish with a sprig of basil.

Fried pies with tomatoes and cheese

Popular bomb pies with tomatoes, feta and garlic. Deep fry. Cheburek dough, juicy sweet tomato, spicy garlic and salty soft cheese. Just great! Let's cook!

Ingredients:

• 250 ml boiling water;
• 400 g flour:
• 4 tbsp. l. vegetable oil+ for deep frying;
• 2/3 tsp. salt;
• 1 tsp. Sahara;
• 3 medium tomatoes;
• 2 cloves of garlic.

Wash the tomatoes and cut into circles. If you are not lazy, first remove the skin (dip it in boiling water for 20 seconds, the skin will come off easily). Mix feta with garlic passed through a press. If you want, add chopped dill.

Prepare the dough. Pour boiling water into a large bowl, add salt, sugar and 4 tbsp. l. oil, preferably olive oil. Add flour and knead into a stiff dough. It should be elastic and not stick to your hands; if necessary, add flour.

Divide the dough into two equal parts. Roll both to a thickness of 2 ml. Place tomato circles on one rolled out layer at a distance of 2.5 cm from each other. Place a teaspoon of cheese filling on each circle. Cover with a second layer of dough. Using a glass whose diameter is at least a centimeter larger than the tomato circle, cut out the pies and seal the edges. Divide the remaining dough into equal parts (an even number), make balls and roll each one out with a rolling pin, then lay out the tomatoes with the filling, cover with the dough, and seal the edges with a fork.

Fry the pies in a deep fryer, frying pan or saucepan in a large amount of oil until golden brown (temperature - 180 degrees). Using a slotted spoon, remove pies to a plate lined with paper towels to remove excess oil.

Exotic! The jam turns out to be moderately thick, very sweet, with a bright tomato flavor and light yellow seeds. You can smell black pepper. And yet, no matter how you tune in, you don’t expect such sweetness from canned tomatoes. Therefore, we suggest making tomato jam from one kilogram of vegetables for testing. As an option, eat jam for breakfast, spread on toast or bread.

Ingredients for tomato jam:

• 1 kg of ripe tomatoes;
• 450 g sugar;
• 2-3 pinches of ground pepper;
• a good pinch of salt;
• 1 tsp. lemon juice (freshly squeezed).

Cut the tomatoes with an X where the stem is, then place them in boiling water for 20 seconds. Select, cool slightly and remove the skin. Cut into one and a half centimeter cubes and place in a saucepan. Add sugar, salt, pepper, bring to a boil, and then cook over medium heat, stirring occasionally and skimming off the foam. Boil until the liquid is reduced by half. Add lemon juice and the jam is ready! Sterilize (boil or heat in the oven) the jars and lids, pour the jam. Turn over until cool. Store in a cool place (refrigerator or cellar) for six months.

Sweet tomatoes with vinegar

The tomatoes are coming out great! They are full of sourness, slightly sweet, and are a hit even with those who don’t particularly like vinegar marinades. We praise the recipe for its versatility: add whole tomatoes if you want, or cut them into slices (which is good with huge fruits). If desired, you can add onions and garlic, but even without them it turns out incredibly tasty!

Marinade per liter of water:

• 50 ml vinegar 9 percent;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt.

Cook the marinade from water, salt, sugar and vinegar. Boil and you're done! Place the washed tomatoes without stems into clean, sterilized jars, pour boiling marinade over them and seal with sterilized lids. Alternatively, you can add a clove of garlic, a couple of peppercorns and half a medium onion, cut into rings, to the jar. If you wish to additionally sterilize, please do so! Turn over until cool and store in a dark place.

Lightly salted tomatoes

Just two days and you have excellent lightly salted tomatoes on your table! We offer a proven recipe. Important: before salting, you need to prick the tomatoes with a toothpick so that the salt is evenly distributed. Prepare big jars and spices!

Ingredients:

• 1 kg of tomatoes;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 5 peas of allspice;
• 3 cloves of garlic;
• Bay leaf;
• a bunch of greens (branches with umbrellas of dill, tarragon, fennel or carrot tops);
• 1 liter of boiling water.

Rinse the vegetables and herbs, pierce the tomatoes at the stem once. Peel the garlic and cut into large slices. In a sterilized jar (three-liter) put half the herbs, part of the garlic and add the tomatoes. Place the remaining herbs and garlic on top, and add salt, sugar, and pepper. Close the jar with a nylon lid and store at room temperature. After 2-3 days, lightly salted tomatoes are ready! Store in the refrigerator or cellar.

Tomatoes in their own juice (with basil)

Tomatoes and basil are a classic! This recipe can be used with both cherry tomatoes in their own juice and larger tomatoes. It's simple: cook the juice from the tomatoes (peel, puree and boil), pour the boiled juice over whole tomatoes in jars, and roll them up. We won't use vinegar.

Ingredients:

• 1 kg of tomatoes for juice;
• 800 g cherry tomatoes or other whole tomatoes;
• bunch of basil;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara.

Wash the tomatoes and basil. Pass a kilogram of tomatoes through a juicer or blanch (hold in boiling water for 20 seconds), peel and run through a blender. Pour tomato juice with pulp into the pan, add salt and sugar. After boiling, cook for 10 minutes over medium heat, stirring and skimming off the foam. Then add chopped basil and cook for another 5 minutes.

Place whole tomatoes in sterilized jars, fill with juice and secure with sterile lids. Cool under a blanket and take it to a closet, dark room or closet.

Tomato season is in full swing. Many are already cursing these red-brown fruits and don’t know what to do with them. Perhaps simply because they don’t know how to cook them correctly? :) If you are one of them or, on the contrary, adore tomato fruits, then this selection will be useful for you.

We have selected 7 recipes for different, but definitely delicious dishes, the main ingredient of which is tomato.

Crostini with fried tomatoes

2016-05-12 11:50:26

Crostini is a popular Italian appetizer - small pieces of toasted bread that can be cooked with with different fillings and serve with both warm and cold drinks.

Ingredients

1. baguette 4 slices
2. garlic 1 clove
3. grilled or grilled tomatoes
4. olive oil
5. salt
6. fresh basil leaves 1 handful

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Cooking method

1. Heat a grill or grill pan. Toast the bread (about 1 minute on each side). Place on plates and grate with garlic.
2. Top each slice of bread with one spoonful of fried tomatoes along with their juice and drizzle with olive oil. Sprinkle with salt and basil.

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Salmorejo (cold tomato-garlic soup)

2016-05-12 11:58:03

Salmorejo is a cold creamy soup made from tomatoes and bread, originally from Cordoba, Andalusia. It appears pinkish-orange in color, similar to gazpacho, but is much thicker due to the addition of bread. Salmorejo's consistency allows it to be used as a dipping sauce.

Ingredients

1. slices white bread(one and a half cm thick) 10 pieces.
2. tomatoes (chopped) 500 gr
3. garlic (chopped) 1 clove
4. vinegar 2 tsp.
5. salt
6. pepper
7. egg (hard-boiled and coarsely chopped) 1 PC.
8. raw smoked meat (thinly sliced) 50 gr

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Cooking method

1. Preheat the oven to 180°C. Bake 4 slices of bread on a baking sheet for 8 minutes or lightly dry them. Cut off the crusts and cut the toast into large cubes.
2. In a blender, blend tomatoes, garlic, vinegar and 1/4 cup olive oil until smooth. Add the diced bread and puree until thickened and creamy. Season with salt and pepper.
3. Pour the salmorejo into a deep bowl and place in the refrigerator for 30 minutes to cool the cream soup.
4. Heat the frying pan. Toast the remaining 6 slices of bread with butter over high heat. Place the toast on a plate and top with salmorejo. Garnish with egg and slices of raw smoked meat.

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Spaghetti with yellow and green tomatoes

2016-05-12 12:05:09

Tomatoes come in different varieties and colors, including green and yellow. Using fruits of different colors, you can add variety and beauty to the most ordinary dishes. By the way, green tomatoes do not cause metabolic disorders in people who cannot eat red fruits due to allergies.

Ingredients

1. olive oil 2 tbsp. l.
2. garlic (chopped) 4 cloves
3. large red onions (chopped) 2 pcs.
4. yellow tomatoes (diced) 500 gr
5. ripe green tomatoes (diced) 500 gr
6. chopped basil leaves 1/4 cup
7. salt
8. spaghetti 250 gr
9. room temperature unsalted butter or olive oil 2 tbsp. l.

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Cooking method

1. Heat oil in a frying pan. Add garlic and sauté until fragrant, about 2 minutes. Add the onion and cook over moderate heat until the onion softens (about 4 minutes).
2. In a bowl, combine tomatoes with garlic, onion and basil. Season with salt.
3. Add spaghetti to a pot of boiling salted water and cook until al dente, drain and place in a large bowl. Mix well with oil (butter or olive).
4. Seasoned tomatoes can be scattered over spaghetti or served separately as a side dish.

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Spicy tomato ketchup

2016-05-12 12:18:08

Do you love ketchups and tomato pastes? Instead of stuffing yourself with store-bought sauces that have no clear ingredients, try making ketchup at home. Believe me, its taste and quality will surprise and delight you!

Ingredients

1. tomatoes (peeled and halved 1 kg
2. olive oil 3 tbsp. l.
3. thinly sliced onion 1/2 cup
4. garlic (chopped) 2 cloves
5. red pepper 1/2 tsp.
6. salt
7. chopped basil leaves 1 tbsp. l.
8. chopped mint leaves 1/2 tbsp. l.

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Cooking method

1. Scrape out the seed chambers of each tomato and place them in a sieve set over a saucepan or large bowl. Try to get as much juice out of them as possible by pressing a little on them with a spoon or spatula. Coarsely chop the tomatoes and add them to the resulting tomato juice.
2. Heat the oil in a large frying pan, add the onion and sauté over moderate heat, stirring, until soft and golden, about 5 minutes. Add garlic and heat for 1 minute.
3. Then add tomatoes with juice and ground red pepper to the onions and garlic. Season with salt and simmer, stirring, until thickened, about 20 minutes. Sprinkle basil and mint on top before serving.

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Salmon with stewed tomatoes and hot peppers

2016-05-12 12:24:49

Tomatoes are a source of one of the most powerful antioxidants, lycopene, which reduces the risk of cancer and cardiovascular diseases. Combining lycopene-rich tomatoes with unsaturated fats (in this case, olive oil and salmon) helps absorb 4 times more lycopene than when we eat the same tomatoes alone.

Ingredients

1. olive oil 6 tbsp. l.
2. jalapeño (medium-sized chili pepper), seeded and sliced ​​crosswise 10 pieces.
3. ripe tomatoes (coreless and coarsely chopped) 2 kg
4. salt
5. salmon fillet with skin 2 kg
6. freshly ground pepper

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Cooking method

1. In a large, deep skillet, heat 6 tablespoons olive oil. Add hot peppers and sauté over moderate heat, without stirring, until softened (about 6 minutes). Using a slotted spoon, transfer the peppers to a plate.
2. Place the chopped tomatoes in a saucepan and heat over high heat until they release their juices (about 4 minutes). Use a slotted spoon to transfer the tomato pieces to a large bowl. Boil the tomato juice over high heat until it thickens. This will take about 8 minutes. Then return the tomato pieces to the saucepan and add salt.
3. Place salmon fillet coated with olive oil (skin side down) on a preheated grill pan and cover with a lid. Cook until the fish turns pink in the middle. To check readiness, you can pierce the fillet with the tip of a knife. Cooking time is 6-8 minutes, depending on the temperature of the grill pan. Season with salt and pepper.
4. Place a spoonful of tomatoes with juice on an elongated dish. Carefully place the salmon fillets onto the tomatoes. If necessary, carefully remove the skin from the fish. Sprinkle the dish with hot pepper on top.

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Warm salad with tomatoes and anchovies

2016-05-12 12:32:59

Warm anchovies in garlic sauce and a fantastic rainbow of juicy tomatoes of different varieties, garnished with pickled red onions and half-boiled eggs.

Ingredients

1. olive oil 1/4 cup
2. anchovies (chopped) 4 things.
3. garlic (chopped) 1 clove
4. grated lemon zest 1 tsp.
5. medium onion (finely chopped) 1 PC.
6. red wine vinegar 2 tbsp. l.
7. eggs 2 pcs.
8. tomatoes of different varieties (cut into large slices) 700 gr
9. sea ​​salt
10. freshly ground pepper
11. parsley for decoration

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Cooking method

1. In a small frying pan, combine olive oil, anchovies, garlic and lemon zest.
2. In a small bowl, toss the red onion and vinegar and let sit for 10 minutes.
3. Bring a small saucepan of water to a boil. When the water is boiling, reduce the heat to low and carefully place the eggs into the water. Boil them for 6 minutes. Using a slotted spoon, remove the eggs and submerge them in cold water. Let them cool for a couple of minutes. Peel the eggs.
4. Divide the tomatoes among 4 plates. Season them with salt and pepper. Place red onion on top and sprinkle vinegar over everything.
5. Fry the anchovies over medium to low heat. Place them on top of the tomatoes. Cut the eggs in half and place one half on each plate. Sprinkle parsley on top and serve immediately.

Culinary community Li.Ru -

Pickled tomatoes are a delicious, original Russian snack that goes well with many hot dishes and drinks. I'll tell you how to ferment tomatoes at home.

If you don’t know how to can sweet tomatoes, then this simple recipe is just for you. The resulting tomatoes are surprisingly tasty: not for everyone, of course, but many people like them :)

Fried tomatoes are one of my favorite snacks for both everyday and holiday table. It takes no time to prepare, but it turns out very tasty and beautiful.

Sun-dried tomatoes are one of the most delicious snacks I have ever tried. They can not only be served as a snack, but also used in preparing a wide variety of dishes.

Stuffed tomatoes - very impressive, easy to prepare and delicious snack, which will decorate absolutely any table. The recipe is universal, you can use any ingredients, it turns out great!

Tomatoes stuffed with cottage cheese are a very easy to prepare, tasty and healthy snack. As practice shows, even children who are indifferent to cottage cheese and tomatoes separately like the snack.

Armenian-style tomatoes - the recipe for this dish impresses with its simplicity and minimal number of ingredients. The dish is perfect for a feast and is very easy to prepare. Shall we begin?

Baked tomatoes are an easy and delicious Italian appetizer. There is nothing complicated in preparing this dish. But baked tomatoes cannot but delight guests and family!

Sweet pickled tomatoes are very easy to prepare; they are a wonderful winter snack. Vinegar can be added to taste, thus adjusting how sweet the tomatoes are.

Tomatoes in their own juice are not only a good snack, but also an excellent base for soups and sauces. And if you also have tomatoes from your own garden, then there’s no price for them! I offer you my simple recipe!

Tomatoes marinated with garlic are one of my signature tomato preparations. They are prepared simply, no more complicated than other preparations, but they turn out very tasty, piquant, and aromatic. I recommend!

Tomatoes marinated in 30 minutes are a beautiful, spicy and very tasty appetizer that I recommend you prepare. It is better to use small ripe tomatoes. You'll like it!

Korean tomatoes are a wonderful savory appetizer for the holiday table. Good with vodka and meat dishes. These tomatoes will be ready in eight hours, but they need to be stored in the refrigerator.

Georgian tomatoes are relevant on any table, be it a holiday or everyday life. Surprise your friends and family with this simple and incredibly delicious appetizer!

I serve quick pickled tomatoes as a salad. Tomatoes cook very quickly and are quickly eaten. We can say that they are fast in every way. They can be done both in winter and summer.

Oven-dried tomatoes are an excellent way to preserve tomatoes, especially popular in Italy. It turns out to be a very tasty vegetable delicacy with universal culinary uses.

Tomatoes, stuffed with minced meat, is a wonderful hot dish that can be served without a side dish. Looks great, everyone loves it, easy to prepare. You can use any meat, large tomatoes.

Jewish tomatoes are a super snack! A variety of sized tomatoes are suitable for the dish, from which you can make a funny and original composition. This is a quick and simple, but very tasty appetizer.

I suggest learning how to cook tomatoes in a slow cooker the way the Italians do. It makes an excellent economical appetizer for a buffet table, or a delicious dish for a special dinner. I recommend:)

Now is the vegetable season, and many are beginning to think about how to preserve tomatoes growing in the garden. For those who like interesting recipes, I recommend learning how to cook tomatoes in tomato juice :)

Tomatoes stuffed with herbs and garlic are a wonderful appetizer that can complement a lunch dish and decorate a holiday table. It's simple and quick to prepare, and it turns out very tasty.

Marinated green tomatoes have a sour taste and are great for meat dishes and salads. Preparing the marinade is simple. The green tomatoes stay firm and look great!

The recipe for preparing tomatoes in Kuban style is very simple, although the marinating lasts a day. But in the end - economical, tasty and original snack for all occasions! :)

Lightly salted tomatoes are a very tasty appetizer for any table. Such tomatoes can decorate any dish. You will definitely like the taste of lightly salted tomatoes in this recipe!

I think you will like a simple recipe for tomatoes with minced meat in the oven - a universal thing for both the holiday table and a delicious family lunch. Quick to prepare and hearty dish!

The fastest and easiest way to prepare salted tomatoes is to cold pickle them. In a month you will be able to enjoy them! You can salt both red and green (yellow, brown) tomatoes.

A very simple recipe for making spicy lightly salted tomatoes. A minimum of effort - and very tasty lightly salted tomatoes with garlic are ready;) An excellent snack, familiar to Russian people.

The recipe for Provençal-style tomatoes will come in very handy if you want to cook something special for dinner, but don’t want to spend your entire salary for one gourmet dinner. Tasty and fast!

Stuffed tomatoes chicken fillet and vegetables - a very colorful, appetizing-looking, filling and tasty snack that will not get lost even on a rich holiday table.

Tomatoes with sour cream at home for me personally occupy a top place among salads. Judge for yourself - it’s easy, fast, aromatic, and even the juice from it can be used as a sauce for side dishes!

I really love pickled cherry tomatoes for their convenient size. If you take tomatoes of different colors, you will get a beauty. If you haven’t tried making pickled cherry tomatoes yourself, try it!

You must try making Shopski tomatoes at home, and I’m sure you’ll love it! After all, this is an excellent snack for all occasions - fast, tasty, spicy and satisfying, I recommend it!

Marinated tomatoes with onions are an excellent men's appetizer; onions and tomatoes complement each other well for a festive event with vodka. Just right for potatoes in winter.

A wonderful appetizer for the holiday and dinner table - tomatoes in the microwave. They prepare very quickly. Co butter and seasonings.

In a good year for tomatoes, I decided to dry them. I love tomatoes in any form and can eat them all the time! I scoured the Internet and found several recipes for dried tomatoes. I tried it and liked it. I'm sharing!

I offer a simple recipe for making pickled tomatoes, the taste of which will delight lovers of sweet and sour dishes. I suggest using small tomatoes; They are beautiful on a plate!

The recipe for tomatoes with mayonnaise and cheese - nothing could be easier! Even a child can really handle such a snack, but that doesn’t stop it from being loved by many. Simple but delicious!

The recipe for making tomatoes under a fur coat will appeal to all lovers of simple and satisfying salads. They are great for a holiday table or as an addition to any side dish at a family dinner. Try it!

Instant marinated tomatoes are made so that you can eat them the next day. I make them on the eve of a feast; in the summer at the dacha they go great with barbecue! Shall we try?)

For some, green tomatoes are disgusting, but for others they are a real delicacy. I belong to the second category - since childhood I adore them, especially when fermented. Read how to ferment green tomatoes!

You won’t surprise anyone with canned ripe tomatoes, but their green ones can create a real sensation! The taste of canned green tomatoes is unique. And making them is easy!

Spanish tapa recipe - tomatoes stuffed with tuna, seasoned with tomato, garlic and celery sauce.

The recipe for cooking tomatoes in Czech style, although it takes time, remains very simple. Try pickling tomatoes this way and delight your guests and loved ones with a new appetizer in winter!

Beetroot and tomatoes prepared according to this recipe can be served both as a side dish and as an appetizer. Both cold and hot. A very tasty thing, especially if you add good spices.

Pickling tomatoes in a barrel is a simple matter! The main thing is to choose suitable dishes. If there is no barrel, then find an enamel or stainless steel bucket. So, roll up your sleeves and get going!

Few people prepare marinated tomatoes with apples, so much the better - you can surprise your guests :) Take round, hard tomatoes, and Antonov apples are best. I’m sharing an easy recipe!

A fresh salad made from tomatoes that have not been thermally processed (raw salad) is a real bouquet of vitamins. Why fry or bake tomatoes - they are very tasty raw.

Here is a classic recipe for chops with tomatoes. The chops turn out tender, satisfying and juicy - this is thanks to the tomatoes. They never burn. Great recipe!

The recipe for tomatoes with eggs and cheese will come in handy if you are looking for an economical and easy snack for the festive table. A minimum of effort and ingredients, and everyone’s very tasty favorite snack is ready.

What to do with big amount tomatoes? Or maybe you really wanted something salty? You can make quick-cooking lightly salted tomatoes. In just a day! Prepare your tomatoes and let's get started!

The recipe for stewed tomatoes with onions will appeal to all lovers of healthy but tasty food. A low-calorie vitamin dinner, breakfast or lunch is what you need in the summer. Simple, fast, no hassle!

Try this classic recipe for Italian dried tomatoes, and I'm sure you'll make them again and again! They last a long time, have an interesting taste, and go well with all dishes! Original.

Tomato and bean salad is an easy-to-prepare summer salad that combines the freshness of ingredients with nutrition and calories. It is easily digested, but satiates you for half a day ahead.

A simple recipe for tomatoes with ham personally occupies a top place among quick snacks for me. Nourishing, aromatic and very appetizing, ready in a matter of minutes. In short, an excellent snack option.

I advise you to find out how to cook sun-dried tomatoes in the microwave, because this is an inexpensive, original and versatile snack for both a holiday and a regular lunch. Tasty, simple and inexpensive.

Making adjika from tomatoes is very simple. This appetizer will delight lovers of spicy foods. By classic recipe adjika is prepared without tomatoes, but we are breaking traditions and preparing our own version!

Baked cherry tomatoes can be a side dish or an appetizer. Very tasty and aromatic baked cherry tomatoes will look great on the holiday table.

No matter how good the summer is, all the tomatoes still do not have time to grow and ripen. Therefore, they need to be saved, that is, preserved. Georgian green tomatoes - great recipe!

Tomatoes with cheese and garlic are a snack that everyone in my family, young and old, loves. The recipe for tomatoes with cheese and garlic is very simple, even a child can do it, but the appetizer turns out great!

Baked tomatoes with cheese are prepared only from fresh and aromatic tomatoes. And at the end of summer there are a million of them! Big, small, yellow, brown and, of course, red! Served with bread or crackers.

For those who want a light snack, without meat, only with vegetables, I suggest a sandwich with tomatoes. Processed cheese and tomato are its components. Let's start cooking.

WHAT CAN YOU DO WITH BEATEN TOMATOES Red, ripe tomatoes are used to make preparations for the winter. Canning is one of the most popular ways to preserve your favorite vegetables. Only whole and strong tomatoes are selected for canning. Crumpled and beaten vegetables are not suitable for such preparations. You will always have time to throw them away, but if you think about it, you can find other uses for them. Even from spoiled tomatoes you can cook a lot of things. Here are 10 of our favorite ways to save tomatoes. - Tomato sauce - Brushed tomatoes may not be suitable for pickling, but they will work for tomato sauce. Tomatoes should be boiled for about a minute in boiling water, peeled and chopped. The finished mass of chopped tomatoes is simmered over low heat for about an hour, after which seasonings are added to taste. A little garlic, anchovies, capers and crushed red pepper and you have a sauce for pasta alla puttanesca, the addition of butter and onions will create a sauce in the style of Marcella Hazan. - Tomato seasoning - Take bruised tomatoes, fry them traditional way or sauté technique over high heat, then add a little olive oil, red wine vinegar, minced garlic, salt, pepper, a pinch of sugar, maybe a little Dijon mustard. Mix everything well and you get a universal seasoning that is great as a dressing for salads and as a seasoning for steak. The finished mixture can be stored in the refrigerator for a week. - Jam - Jam can be made not only from berries and fruits, and tomatoes are one of those vegetables that make delicious jam. To prepare it, tomatoes are simmered over low heat with sugar, salt, lemon juice and any aromatic spices to taste - from cinnamon to chili and coriander. Cook until the mixture begins to harden and turn into a jelly-like mass. - Bruschetta - The classic Italian appetizer bruschetta is a fairly unpretentious dish. It is easy to prepare, and you can use any ingredients as a filling. Spoiled tomatoes are also suitable. It is enough to cut off the defective parts and bake the tomatoes in the oven for a few minutes. The same should be done with slices of bread, supplemented, for example, with cheese. When they are browned, you can place the tomatoes on top of the bruschetta. - Tomato soup - Finely chop the onion, garlic, shallots, leeks and fry them in a large saucepan in olive oil until soft. Add your favorite spices, salt and pepper. Now you can lay out the chopped tomatoes and pour a glass or two of water or broth over them. Cook over low heat until desired consistency; it will take 20 to 30 minutes. The finished soup must be seasoned again with salt and pepper. The last step is to cool the soup slightly and blend it in a blender. - Salsa - The most classic salsa is usually made with tomatoes. They are added in crushed form, so you can use mashed and damaged vegetables. Chopped tomatoes are mixed with chopped onions, garlic, herbs and spices. The mixture is seasoned with wine vinegar or lemon juice and added hot pepper to taste. - Gazpacho - Given a batch of bruised tomatoes, you can hardly count on Michelin-starred gazpacho, but a homemade version is quite possible. To make it, you'll need about 6 cups of chopped tomatoes, a cucumber, a bell pepper, red onion, a couple cloves of garlic, and two thick slices of stale bread. Roughly chop everything, mix with 2 teaspoons salt, cover the bowl and let the vegetables sit for at least 30 minutes, but preferably a couple of hours. Transfer the mixture to a blender and grind. Add olive oil, sherry or red wine vinegar. Cool the soup in the refrigerator before serving. - Pantumac - Damaged tomatoes are perfect for preparing another Spanish dish - pantumac. It is bread with tomato. A slice of bread is pre-fried, then rubbed with garlic and half a tomato. The bread is then drizzled with olive oil and sprinkled with salt. - Tomato frittata - Italian omelette is convenient because it does not have a clear recipe, and it can be prepared with completely different fillings. Broken tomatoes are also suitable for preparing it. Tomatoes and other vegetables must be quickly fried in a frying pan and poured with the egg mixture. When the omelette has set a little, it should be placed in the oven and baked until cooked. - Bloody Mary- This popular cocktail is prepared using vodka, lemon juice, spices and tomato juice. The last ingredient can be replaced with homemade tomato mixture. You can make it by simmering tomatoes, onions, garlic and herbs of your choice with water, seasoned with salt and pepper. When the mixture becomes completely soft and cools down, transfer it to a glass and add horseradish, Worcestershire sauce, celery salt, hot sauce, lemon and vodka. All that remains is to mix everything well - the cocktail is ready for use.

10 foods that are not at all harmed by freezing Stocking up on food is practical and rational, and a refrigerator and cupboards full of food don’t necessarily have to let everyone know that you’re preparing for a blockade. A typical everyday situation for many is to come across a favorite but rare product on the shelf, for example, cheese. What do we regret in such moments? Most likely, it is impossible to take more than one piece, because milk and its derivatives do not live long, and it is not clear where to store them. But the time has come to give justice to the freezer, where, out of habit, we only keep meat and semi-finished products. It turned out that a lot of products can survive deep freezing without compromising quality, thanks to which we can theoretically all year round have seasonal dishes on the table. In general, it’s time to break traditions and destroy stereotypes: push containers and frozen chickens into the corners and put there what you didn’t dare put before. Cheese The shelf life of hard cheeses in the freezer can be up to 6 months. Before freezing a whole piece in its original packaging, wrap it in plastic wrap or a piece of cooking foil. To serve a cheese plate as an appetizer at your next party without worrying about leaving it until the last minute, cut the cheese ahead of time, place it in a container with a teaspoon of flour or cornstarch to prevent the slices from sticking together, and safely serve it. freezer. Before freezing grated cheese, you must first package it in freezer bags. Milk You can easily forget about a package of unfinished milk, which it will not forgive you for. To avoid pouring spoiled food down the sink, drain the remaining product into plastic bottle or container, because the walls of a glass bottle may not withstand the pressure of the expanding frozen liquid. But if you only have glass containers on hand, leave some free space in it. Marinated meat The barbecue trip may be postponed due to bad weather. What to do with meat? Place in a freezer bag, pour in the marinade and remove from the freezer, calmly awaiting better days. Bread Note to anyone who has a habit of hoarding leftover bread: take preventative measures and simply freeze it. Cut the loaf into portions, put it in a bag and put it in the freezer as a reserve. Thawing in the oven or at room temperature is the recommended option. On the contrary, it is not recommended to do this in the microwave - this will cause the bread to quickly become stale. Flour Flour, languishing for a long time in a dry and warm cupboard, can eventually give rise to life in the form of bread grinders, flour eaters, weevils and other representatives of the insect kingdom. This won't happen to it in the freezer. A paper bag will allow air and moisture to pass through, and therefore a plastic container is needed for storage. Pour flour into it, put it in the refrigerator for two days, and then in the freezer. Greens Greens that are not eaten on time risk withering in our own refrigerator. Putting it in a glass of water will be a temporary measure, and drying does not always preserve the original taste. Preserve your harvest for several months by cutting the greens into portions and freezing them first on a baking sheet, covered with a sheet of baking paper, and then transferring them to a vacuum bag. Rice You will agree that cooking rice takes time. To save it, you can cook rice for future use and freeze the excess, first arranging it in portions on cooking paper and then in freezer bags or containers. Eggs Freezing eggs in their shells is not an option: its walls will burst from the expansion of the liquid. You can save eggs for up to a year by breaking them into a bowl, pouring them into a plastic container or even an ice cube tray, and putting them in the freezer. Baking We have long known about freezing raw dough, but we may have overlooked pies, muffins and cookies. True, the shelf life will be much more modest than that of other products: the pie or cake in the freezer is allotted only 24 hours, but due to the increased humidity it will acquire additional softness and a bright creamy taste. Cookies wrapped in film and placed in a vacuum container will remain usable for a month, and cakes for three. Vegetables and fruits These are the two most common groups of foods that can be frozen. Apples, kiwi, pears, bananas, apricots are well tolerated low temperatures, which will delight lovers of fruit desserts and smoothies. This can be done either by cutting them into pieces or leaving them whole, although in the case of bananas the second option is preferable - not everyone will like to deal with slices slipping from their fingers. If you are freezing vegetables and fruits in pieces, first place them on baking paper and put them in the freezer, and only then transfer them to a freezer bag.

If there is any justice in the world, then it must be sought in summer - a short, but the best time of the year, when nature fully rewards people for waiting and patience during the chilly autumn, cold winter and treacherous spring. There are so many gifts that summer brings that I would like not to receive them all at once, but spread them out over the whole year, and one of the main summer gifts is tomatoes. Seasonal, ground, ripe, sweet, aromatic, in a word, real summer tomatoes - one of best products, which may even end up on your table. It is not surprising that the Europeans who first encountered this miracle dubbed the tomato the “golden apple,” although, as we know, the color of the tomato is completely different.

Is it worth remembering tomato recipes at this time of year, if the most delicious tomato turns out to be on its own, unless you add just a little - a couple of drops of aromatic, a couple of basil leaves, a pinch of salt, a little freshly ground pepper?.. I think it’s worth it, after all, even the most delicious tomatoes “without everything” will quickly get boring, and the recipes for tomato dishes that I have collected in this article - almost all simple and easy, as befits summer recipes - will allow you to prolong the pleasure and properly celebrate the season of real tomatoes.

This is a simple Italian appetizer, which is a slice of bread, grilled and seasoned with salt, pepper, garlic and olive oil, with some filling or, as they say, topping. But here we are talking about the perfect bruschetta recipe - a wonderful, fresh, aromatic bruschetta with tomatoes that you can eat every day and never get tired of it. What makes this bruschetta with tomatoes perfect, you ask? No magic, just high-quality seasonal products, and a few nuances that are worth dwelling on in a little more detail.

Recipes that are so effective in terms of the ratio of effort expended and the final result should be appreciated and written down in a special book. Judge for yourself: this one, for which you don’t even need to prepare a sauce, will be on the table within 15 minutes after you put a pan of water on the stove, but the ingenious combination of small cherry tomatoes, basil, olive oil and other simple but very tasty ingredients will make it a decoration for any dinner. It doesn’t matter what you have planned, an ordinary evening of an ordinary working day, or an attempt to show off by masterfully preparing a small masterpiece in a few minutes - this recipe will do everything for you, and pasta with cherry and basil will be remembered for a long time.

The best fish soup in the world must be prepared with tomatoes: this axiom has been proven repeatedly, and with frequent repetition it only becomes brighter. Well, fennel appeared here for a different reason: this vegetable, not yet the most familiar to us, combines an aniseed spirit, fresh taste and aromatic herbs, which go perfectly with fish. Try it, you won't regret it. As for saffron, it shows its best side in fish soups, but if you couldn’t find it, don’t let that stop you. And although this soup is delicious at any time of the year, in the summer you should definitely make it with fresh tomatoes.