Tomatoes with cinnamon for the winter: recipes for canning preparations with photos and videos

Rules for pickling tomatoes with cinnamon

To prepare canned food, you need a minimum set of products, which must be properly prepared before starting the process. Before filling the jar, it is necessary to select ripe, undamaged specimens, if possible of the same size.

After thoroughly washing the vegetables and removing the stems from them, you need to place them on a dry towel until completely dry.

It is recommended to add cinnamon after cooking is complete, about 10 minutes before removing from the stove. Prolonged heat treatment of spices can negatively affect its taste, making it bitter.

Benefits of cinnamon

Cinnamon itself is a spice that consists of the bark of a cinnamon tree wrapped in a small tube. Its main characteristic is a bitter-sweet, spicy taste. Ground spice is more convenient to use, but it is often counterfeited, replaced with a powder similar in color and consistency. This means that it would be more correct to purchase cinnamon in the form of sticks, which are crushed immediately before adding to the dish.

If we are canning, then sticks are not very convenient, because the amount of spice is calculated in tablespoons. It is very difficult to grate hard bark in such quantities, so you need to pay attention to a bag of cinnamon or purchase products from trusted manufacturers.

Cinnamon sticks can be added in their entirety to various dishes: casseroles and puddings, wine and liqueurs, syrups and cereals, hot chocolate and sauces. In the East, it is customary to use fragrant sticks even in soups, lamb and poultry dishes, and pork, because cinnamon can enhance the taste of fatty meat.

Dairy dishes go well with cinnamon. It is added to pancakes, milk porridges, and pancakes. Fish dishes with cinnamon acquire a great taste. Baking is unthinkable without it: muffins, biscuits, pies, gingerbread cookies, muffins and pies.

It is appropriate to use this spice in the process of preparing canned vegetables. Cucumbers and mushrooms, lingonberries and cranberries, salted watermelons and sweet tomatoes - the taste of all products will be emphasized and highlighted.

Add cinnamon to hot dishes approximately 7 minutes before the end of cooking.

If the spice is subjected to prolonged heat treatment, it can acquire a bitterness that spoils the taste of the main dish. If we are talking about cold desserts, then adding it is recommended at the time of serving or shortly before it.

Classic tomato and cinnamon recipe

Pickled tomatoes with cinnamon for the winter can be made very quickly. The classic recipe requires a minimum of ingredients, but the end result is a real masterpiece. It’s worth trying once and you won’t be able to refuse this original snack in the future.

Required ingredients:

2 kg of tomatoes;
40 g garlic;
4 liters of water;
7 g bay leaf;
10 g peppercorns;
5 g cloves;
10 g cinnamon;
500 g sugar;
300 g salt;
60 g vinegar;
greenery.

Cooking steps:

Place tomatoes, garlic, and herbs compactly in jars.
Mix the remaining products and put on the stove.
After boiling, add vinegar, remove from heat, and let it brew.
After cooking, add the brine to the jars and roll up.

Homemade tomatoes for the winter: 11 recipes for preparations

Today, even in winter, you can easily find fresh vegetables in every supermarket.

The only question is: will they be useful? It is for this reason that most housewives prefer vegetables from the garden and work tirelessly to prepare them for the winter.

We dedicated this selection to tomatoes: salted and pickled, sweet and spicy, in jelly, in apple juice and even in syrup. There are many options - the choice is yours!

Tomatoes with thyme and olive oil

You will need:

1 kg cherry tomatoes
250 ml olive oil
4 cloves garlic
3 tbsp. l. wine vinegar
juice of 1 lemon
black peppercorns
a pinch of salt
a few sprigs of thyme

Preparation:

Wash the tomatoes and dry them. Place on a baking sheet covered with parchment and place in the oven. Dry at 90°C for 3-4 hours. The tomatoes should be soft to the touch, slightly wrinkled, but not dry.
Heat oil in a deep frying pan with a thick bottom and fry finely chopped garlic until golden brown. Remove and set aside. Place prepared tomatoes in garlic-flavored oil, sprinkle with sugar, and caramelize for 2 minutes. Add vinegar and, increasing the heat, let it evaporate. Place the tomatoes and oil in a glass jar, add fried garlic, thyme sprigs, lemon juice and crushed black peppercorns.

Marinated tomatoes in apple juice

You will need:

1 kg tomatoes
1.5 l apple juice
1 tbsp. l. salt

Preparation:

Wash the tomatoes, pierce the stems with a fork in several places, place them in sterilized jars and pour boiling water over them for 10 minutes. Drain the water. Pour boiling water into the jars and drain after 10 minutes.
Bring the apple juice and salt to a boil, and then pour the cans of tomatoes. Roll up, turn over and leave until cool. Store tomatoes in apple juice in a cool place.

Salted tomatoes with garlic and dill

You will need:

1 kg tomatoes
5 cloves garlic
half a bunch of dill
3 bay leaves
spices to taste
1 tbsp. l. salt
1 tsp. Sahara

Preparation:

Wash the tomatoes well. Peel and chop the garlic. Wash the dill and bay leaf. Place tomatoes, salt, sugar, garlic, dill, bay leaf, spices in a plastic bag.
Shake the bag and leave at room temperature for 2 days.

Spicy tomatoes with cinnamon and cloves

You will need:

2 kg tomatoes
1 head of garlic
4 dill umbrellas

For marinade: 2 liters of water:

4 bay leaves
4 black peppercorns
4 buds of cloves
0.5 tsp. ground cinnamon
0.5 tbsp. Sahara
0.3 tbsp. salt
2 tbsp. l. vinegar essence

Preparation:

Prepare the marinade. Combine all ingredients (except vinegar essence), add water, bring to a boil and cook for 7 minutes. Cool the marinade a little, pour in the essence. Peel the garlic, wash the tomatoes thoroughly.
Place tomatoes in sterilized jars, alternating with spices. Pour in hot marinade and leave for 10 minutes. Bring the marinade to a boil again, cool slightly, pour into jars and roll up. Turn over until completely cool.

Marinated tomatoes without vinegar

You will need:

2 kg ripe tomatoes
tarragon
5 cloves garlic
1-2 chili peppers
currant leaves
cherry leaves

For brine per 1 liter of water:

Preparation:

Rinse the tomatoes well. Peel the garlic. Wash the chili pepper, tarragon, currant and cherry leaves thoroughly.
Prepare the brine. Mix water with salt and bring to a boil. Place tomatoes and spices in prepared sterilized jars and fill with hot brine. Then immediately roll up the lids, turn over, and set aside until cool.

Sweet tomatoes

Original!

You will need:

3 kg tomatoes
6 dill umbrellas

For marinade per 1 liter of water:

100 g sugar
100 ml 9% vinegar
1 tbsp. l. salt

Preparation:

Wash tomatoes and dill inflorescences and dry well. Then put in sterilized dry jars and pour boiling water over them. Cover with a lid and leave for 10 minutes. Pour the water into a large saucepan and bring to a boil. Add salt and sugar. Boil and pour into a jar of tomatoes.
Add vinegar to the jar and immediately seal with a sterile lid. Turn over and leave until completely cool. Store in a cool place.

Pickled tomatoes

Great snack! You will need:

1 kg tomatoes
5 cloves garlic
1 dill umbrella

For marinade per 1 liter of water:

2 bay leaves
5 black peppercorns
5 clove buds
2 tbsp. l. Sahara
1 tbsp. l. salt
1 tbsp. l. vinegar essence

Preparation:

Prepare the marinade. Boil water, add salt, sugar, bay leaf, cloves, pepper, bring to a boil again. Cook for 5 minutes over low heat. Cool, add vinegar essence.
Peel the garlic cloves. Wash the tomatoes and dill umbrellas and dry well.
Place tomatoes in prepared sterilized jars, alternating with spices. Then pour in the hot marinade and leave for 10 minutes.
Pour the marinade back into the pan, bring to a boil, cool slightly, pour into the jars of tomatoes, roll up, turn over and leave to cool completely.

Tomatoes in jelly with dill and onions

You will need:

2 kg tomatoes
3 black peppercorns
3 allspice peas
parsley sprigs
1-2 bay leaves
1 small onion

To fill 1 liter of water:

1 tbsp. l. salt
1 tbsp. l. Sahara
2 tbsp. l. gelatin granules

Preparation:

Peel the onion and cut into rings. Prick the tomatoes on all sides with a toothpick. Place allspice, black pepper and bay leaf at the bottom of sterilized jars. Layer tomatoes, onion rings, and parsley sprigs.
Prepare the filling. Pour gelatin into a bowl, add 1 glass of cold water, stir and leave for 40 minutes. Add sugar and salt to the remaining water and bring to a boil. Add the swollen gelatin to the hot marinade, stirring, bring to a boil, but do not boil.
Fill the jars with tomatoes with the prepared filling. Cover with sterilized lids, place the jars in a large saucepan with warm water, bring the water to a boil, and sterilize for 10 minutes. After sterilization, immediately roll up the jars. Turn upside down and let cool.

Tomato jam

From Italian cuisine

You will need:

For 1 liter jar

0.5 kg small tomatoes (cherry, lady fingers)
1 tsp. white balsamic vinegar
1 vanilla pod
300 g sugar
150 ml lemon juice

Preparation:

Wash the tomatoes, pour boiling water for 30 seconds, cool and remove the skin. Cut the tomatoes in half. Combine lemon juice with sugar, mix, put on the stove and cook until the sugar is completely dissolved. Place the tomatoes in the syrup, bring to a boil, immediately remove from the heat, cool and put in the refrigerator overnight.
Cut the vanilla pod and separate the seeds. Place a saucepan with tomatoes on the fire, add vanilla and vanilla seeds, bring to a boil, reduce heat and cook for 45 minutes.
Heat the balsamic vinegar and boil until the volume is reduced by 3 times (the vinegar should thicken). Add boiled balsamic vinegar to the jam and cook for another 10-15 minutes.
Place the finished jam into sterilized jars, close the lids, and cool. Store in a cool place.

Tomato jam with apple and lemon

You will need:

500 g ripe tomatoes
500 g sugar
juice and zest of 1 lemon
1-2 green apples
50 ml rum

Preparation:

Ripe tomatoes, peeled and seeded, cut or chop using a mixer. Add 500 g sugar, juice and zest of 1 lemon. Mix well and put in the refrigerator for a day.
Wash the apples, peel them, grate them on a coarse grater and mix with the tomatoes. Cook, stirring, over low heat until tender, about 1 hour.
Pour rum into slightly cooled jam. Place in sterilized jars, close with lids and, after cooling, place in the refrigerator.

Spicy tomato jam

You will need:

1.3 kg tomatoes
2 pods of hot red pepper
1 kg granulated sugar
1 sachet of zhelfix (1:1)
2 cloves

Preparation:

Scald the tomatoes, rinse with cold water, carefully remove the skin, and chop finely. Wash the hot pepper pods, cut them in half lengthwise, remove the seeds and chop.
Place the tomatoes in a large wide-bottomed saucepan. Bring to a boil, add sugar and gelfix. Stir carefully so as not to burn. Add chopped pepper to the tomatoes and stir. Remove from heat, cover and leave overnight.
In the morning, sterilize jars and lids. Put the tomato mass back on the fire, add cloves. Boil. After 5 minutes, remove the cloves. Place the hot mixture into prepared jars, close with airtight lids or roll up. Turn the jars upside down, cover with a thick cloth, and let cool. Turn the cooled jars over.

This tomato jam can be served as an appetizer, spread on bread, added to borscht and main courses.

Source: https://kvartira.mirtesen.ru/blog/43554137183/Pomidoryi-na-zimu-po-domashnemu:-11-retseptov-zagotovok

Sweet tomatoes with cinnamon for the winter

The recipe for sweet tomatoes with cinnamon for the winter guarantees a successful result. Many housewives do not even suspect how delicious the taste and pleasant aroma of the preparation is.

Required ingredients:

2 kg of tomatoes;
1.5 liters of water;
60 g salt;
200 g sugar;
10 g spice;
6 g bay leaf;
5 g peppercorns;
100 ml vinegar (9%);
greenery.

Cooking steps:

Divide the tomatoes into jars compactly.
Add boiling water to them and leave for 15 minutes.
Add all the spices and spices to the water drained from the jars and boil.
Pour the resulting solution into jars and, adding vinegar, screw on the lids.

Marinated tomatoes with bell peppers for the winter: recipe with vinegar

Ingredients:

sweet pepper - 1.1 kg
fresh tomatoes - 900 g
dill - 4 sprigs
sugar - 30 g
laurel - 4 pcs.
vinegar - 28 ml
peppercorns - 2 tsp.
water - 5 glasses
salt - 3 tsp.

How to cook pickled tomatoes and peppers for the winter - step-by-step recipe with photos:

At the first stage, we wash the vegetables in clean cool water, after which we dry all the fruits a little with paper towels.

Next, set the tomatoes aside, and at the same time cut off the stalks of the peppers and remove the partitions with white seeds.

At the next stage, cut the fruits into medium-sized rectangular pieces.

Now we place a sprig of clean fresh dill, peppercorns and bay leaves in pre-washed jars.

Place the prepared sweet bell pepper tightly and pour a spoonful of table vinegar inside.

We also add small fresh tomatoes, being careful not to crush or damage their surface.

In a deep saucepan, boil the planned volume of water, add salt (not iodized) and sugar, and after they are completely dissolved, pour the hot marinade into jars with vegetables.

We cover the preservation with lids, sterilize it for 25 minutes in boiling water and screw it tightly, and then move it to the pantry or basement. Bon appetit!

Marinated tomatoes with bell peppers in jars for the winter

Tomatoes with mint and cinnamon

Regular pickled tomatoes have long since taken root, but tomatoes with mint and cinnamon will be an excellent appetizer on the holiday table for the winter, since the combination of these spices guarantees an extraordinary taste effect and a piquant bouquet of aromas.

Required ingredients:

1 kg of tomatoes;
1 mint branch;
30 g garlic;
4 g peppercorns;
4 g bay leaf;
5 g spice;
2 liters of water;
150 g sugar;
35 g salt;
1 tbsp. l. vinegar (70%).

Cooking steps:

Place the tomatoes in clean containers and add all the herbs and spices.
Pour in water, after boiling it, and let stand for half an hour.
Salt the liquid drained from the cans and, season with sugar and vinegar, boil again.
Return the prepared brine to the tomatoes and swirl.

Tomatoes with garlic and cinnamon for the winter

Tomatoes created at home in this way will become the main decoration of the dining table, and will also help create a cozy atmosphere on cold evenings, giving them brightness and richness.

Required ingredients:

800 g cherry;
20 g garlic;
10 g bay leaf;
7 g spice;
10 g dill;
10 peppercorns;
30 g salt;
200 ml water;
45 ml vinegar (9%).

Cooking steps:

Combine water, salt and spices in a deep saucepan.
Take the required amount of water and boil.
Pack all vegetables and spices into jars.
Add boiling water to the contents of the jars and tighten.

Tomatoes marinated with cinnamon and bell pepper

Many housewives don’t even realize how amazing the combination of these three ingredients is. This dish is instantly devoured, especially during family gatherings.

Required ingredients:

4 kg of tomatoes;
1 kg bell pepper;
40 g garlic;
4 g bay leaf;
70 g sugar;
20 g spice;
35 g salt;
15 ml vinegar;
6 g peppercorns.

Cooking steps:

Remove seeds from peppers and chop coarsely.
Distribute all vegetables and spices into jars.
Fill with boiling water and let it brew.
After pouring the water out of the jars, add salt, sugar, season with vinegar and boil. Fill the contents of the jars with the prepared mixture and close.

Easy cinnamon tomato recipe

The minimum number of ingredients and cooking steps ensures the creation of a simple and quick dish with a pleasant taste. The spice will help complement the taste and aroma of pickled vegetables with its piquancy.

Required ingredients:

6 kg of fruits;
20 g cinnamon;
5 g bay leaf;
20 g garlic;
1 liter of water;
40 g salt;
greenery.

Cooking steps:

Place chopped herbs and peeled garlic on the bottom of the jars. Arrange the tomatoes compactly on top.
Boil water and add to the jar with the contents. Then wait until it cools completely.
Remove the water from the jars to boil again along with the remaining ingredients.
Pour the resulting mixture back into the jars and you can start closing.

Tomatoes for the winter with cinnamon and hot pepper

Tomatoes canned with cinnamon and hot pepper are a good way to diversify your everyday menu. Fans of savory snacks will not refuse to taste this delicacy and will appreciate it.

Required ingredients:

1 kg of fruits;
1 liter of water;
250 g sugar;
50 g salt;
15 ml vinegar;
15 g spice;
200 g chili;
greenery.

Cooking steps:

Place vegetables in jars, add herbs, chili and spices.
Pour boiling water over the contents and leave to steep for 5–7 minutes.
Pour the resulting brine into another bowl and place on low heat, adding sugar, vinegar, and salt.
After boiling, combine with vegetables and begin the twisting process.

Benefits of cinnamon

Cinnamon itself is a spice that consists of the bark of a cinnamon tree wrapped in a small tube. Its main characteristic is a bitter-sweet, spicy taste. Ground spice is more convenient to use, but it is often counterfeited, replaced with a powder similar in color and consistency. This means that it would be more correct to purchase cinnamon in the form of sticks, which are crushed immediately before adding to the dish.

Cinnamon sticks can be added in their entirety to various dishes: casseroles and puddings, wine and liqueurs, syrups and cereals, hot chocolate and sauces. In the East, it is customary to use fragrant sticks even in soups, lamb and poultry dishes, and pork, because cinnamon can enhance the taste of fatty meat.

Canning tomatoes with cinnamon and currant and raspberry leaves

Experienced housewives know that currant and raspberry leaves have a wonderful effect on the taste characteristics of the marinade, adding freshness and brightness to it, which is so lacking on winter evenings. You just need to put a snack on the dining table - and the summer mood is guaranteed.

Required ingredients:

1.5 kg of fruits;
3 leaves of raspberries and currants;
40 g garlic;
40 g salt;
150 g sugar;
5 g spice;
10 ml vinegar (9%).

Cooking steps:

Place the leaves of berry bushes around the perimeter of the jar, put vegetables on top and pour boiling water over it.
After half an hour, mix the water drained from the jar with all the ingredients and boil.
Pour in the contents and seal.

Tomatoes with cinnamon and cloves

The aroma of cloves is very noticeable and lovers of this smell should try adding this spice to tomatoes marinated with ground cinnamon. The brine will acquire special taste characteristics due to the presence of such additional products.

Required Ingredients

600 g tomatoes;
2 pcs. bay leaf;
30 g onion;
4 cloves;
10 g allspice;
60 g bell pepper;
20 ml sunflower oil;
1 liter of water;
50 g salt;
75 ml vinegar (9%);
250 g sugar;
10 g ground cinnamon.

Cooking steps:

Cut the tomatoes into slices, cut the onion and pepper into rings.
Place spices, oil in a washed jar and compact the vegetables.
Take another container and boil water in it, add vinegar, spices, don’t forget to add salt and sugar.
Add the prepared brine to the jar and seal it.

Tips for housewives

Using various spices in cooking is not new to many. Cloves, cinnamon or allspice have become common additions. We have prepared a small list of useful tips that may be useful to you for canning.

Do not use large jars If you are preparing canned food in small quantities, try to use containers no larger than a liter. This makes it much easier to store them in the refrigerator after opening.
Use colorful tomatoes To make your appetizers look fancy, add more than just red tomatoes. Dilute them yellow or brown, of different shapes and sizes.
Sign the jars Despite the common misconception, canned vegetables (tomatoes are no exception) and fruits can be stored for no more than a year. Date stickers will take the guesswork out of choosing a jar to serve.

Canned tomatoes with cinnamon and herbs

By adding greens to preserves, you can count not only on improving the taste of the marinade, but also on acquiring a summer mood. At the table with family and friends, eating this snack will certainly begin memories of summer days and bright events of this time of year.

Required ingredients:

2 kg of tomatoes;
400 g sweet pepper;
1 liter of water;
200 g sugar;
40 g salt;
10 ml vinegar (9%);
5 g spice;
parsley, dill, celery and other herbs to taste.

Cooking steps:

After cutting the pepper, compact it into jars along with the tomatoes.
Add chopped herbs and pour boiling water.
Drain the water from the jars, add salt and sugar. Boil the resulting mixture.
Add spices and keep on the stove for another 5 minutes.
Season with vinegar and pour the prepared brine over the contents of the jars and seal.

Recipe for pickling tomatoes with cinnamon and coriander

An easy and simple recipe for pickling tomatoes with cinnamon and coriander. Such spices are often used in pairs because they complement each other perfectly. The winter appetizer will acquire a special piquancy and will be no different from a gourmet restaurant dish.

Required ingredients:

1 kg of tomatoes;
30 g garlic;
10 ml vinegar;
1 bay leaf;
3 g black peppercorns;
6 g allspice peas;
100 g bell pepper;
10 ml sunflower oil;
6 g cinnamon;
6 g coriander;
150 g sugar;
40 g salt.

Cooking steps:

Place all the spices in a clean jar and fill with chopped vegetables and whole tomatoes.
Combine water with sugar, spices and salt and bring to a boil.
Pour the prepared mixture into jars and leave for a while.
After 10 minutes, the brine must be drained and, adding vinegar and oil, boil.
Add the resulting marinade to the vegetables and seal.

Cooking recipes

The process of pickling tomatoes takes relatively little time. After aging for several months, the tomatoes become sweetish in taste. If desired, you can make the snack spicy or mint.

Simple recipe

This recipe will require tomatoes (6 kilograms) and garlic (20 grams). Both ingredients provide the main flavor to the dish. The spicy shades of the snack are responsible for:

20 grams of cinnamon;
5 grams of bay leaf;
40 grams of salt;
greens (to taste).

Salting foods according to this recipe takes little time and does not require special skills. This method is often used as a base method, on the basis of which they further experiment by adding new ingredients.

Preparation of the snack takes place in several stages:

The greens, along with chopped garlic, are placed at the bottom of a three-liter jar.
Tomatoes are laid out on top.
A liter of water is boiled and poured into a container with vegetables. The mixture is kept for an hour or more (you must wait until it cools completely).
The water is re-boiled with salt, bay leaf and seasoning.

At the end of the manipulations, marinade is poured over the tomatoes. The jar is rolled up and left for storage.

In slices

In order for the salted tomatoes to soak well, it is recommended to cut the tomatoes into slices. This recipe will require the following ingredients:

20 milliliters of sunflower oil;
600 grams of tomatoes;
60 grams of bell pepper;
30 grams of onions;
10 grams of allspice;
2 bay leaves;
4 cloves.

For the marinade you will need:

250 grams of sugar;
75 milliliters of 9 percent table vinegar;
50 grams of salt;
liter of clean water;
10 grams of chopped cinnamon.

All vegetables are cut in a convenient way and placed in sterilized jars. Spices, along with tomatoes, sunflower oil, onions and peppers, are laid out in layers in jars.

In a separate container, water is brought to a boil, into which the ingredients for the marinade are then added. At the end, the brine is added to jars with vegetables with spices and rolled up.

Without sterilization

If the snack is prepared without prior sterilization, 2 kilograms of tomatoes must first be doused with boiling water, and then pierced in the area of the stalk with a toothpick. Through small holes, the fruits will be soaked and absorb the taste of spices.

With cloves

The recipe for spicy tomatoes with cloves is considered a classic. This method allows you to quickly prepare a delicious winter snack without spending a lot of effort. To marinate two kilograms of tomatoes you will need:

5 grams of cloves;
10 grams of cinnamon and black pepper in the form of peas;
40 grams of garlic;
7 grams of bay leaf;
4 liters of clean water;
60 milliliters of vinegar;
500 grams of sugar;
300 grams of salt;
greens (to taste).

Peeled (but not chopped) garlic, along with herbs, is placed on the bottom of a sterilized jar. Tomatoes are placed compactly on top.

In a separate container, mix water, bay leaf, vinegar, sugar with salt and spices. The marinade, brought to a boil, is infused for several minutes. Then the brine is poured into jars, which are rolled up and stored.