Recipe Tomatoes marinated with parsley. Calorie, chemical composition and nutritional value.

3 Tomatoes with parsley, onions and sweet peppers

Almost everyone loves tomatoes. And this is quite understandable. They are delicious both fresh and canned. The benefits of this vegetable are undeniable. It is especially important that they contain a lot of lycopene - a powerful antioxidant, which is a therapeutic and preventive remedy for many diseases.

Attention! Lycopene is preserved in tomatoes even during heat treatment. The daily requirement of lycopene for a person is contained in three medium-sized tomatoes.

There are different ways to preserve tomatoes for the winter. It is not necessary to marinate them whole. There are many recipes in which tomatoes are cut in half or into even smaller pieces.

This method is convenient because you can use small containers, even with a capacity of 0.5 liters. These vegetables go well with parsley. You can also add onions, sweet bell peppers, garlic and even apples. All these additives will make the taste of vegetables richer, and the variety of ingredients will bring undeniable benefits. The marinade in such canned food is not inferior in taste to the vegetables themselves and is often drunk before they are eaten. Recipes for preparing tomatoes with parsley are as follows.

The best recipes for canning tomatoes without sterilization

Canning tomatoes without sterilization will not take much time, but will allow you to enjoy delicious vegetables even in winter. Let's look at the most interesting recipes for canned tomatoes.

What is sterilization? What are the benefits of such preparations?

Sterilization is the process of treating jars with hot steam. This is usually done as follows:

Wash the jars.
Put a kettle of water on the fire. Place a sieve on top of the kettle.
Now place the container on the sieve with the neck down.
Treat the container with hot steam for 5 minutes.

This allows you to get rid of all harmful microbes that may have settled in the container. But the process is quite long and labor-intensive, because each product has to be processed separately. Therefore, recently people have been looking for ways to preserve without processing. Typically, such methods use boiled water, this allows the dish to become tastier and instantly clean the glass.

Just class

List of required products:

2 kg. tomatoes
8 cloves garlic
1 spoon of vinegar
Liter of water
2 tablespoons of salt.
6 spoons of sugar.
7 peppercorns.
7 pcs. carnations.
Blackcurrant (leaves) 2 pcs.
2 dill umbrellas.

You need to wash the main product and cut out all inedible parts. We try to cut carefully so as not to damage the peel, since damaged fruits crack when the marinade is poured.
Insert a small piece of garlic into each fruit.
Place the red product in containers.
Pour boiling water into them and leave for 10 minutes.
Let's start preparing the brine. Add spices to the water and turn on the heat. Cook for 10 minutes after boiling.
The dish will be very tasty, but the main secret is in the spicy cloves.
Pour the water out of the jars and pour in the boiled marinade.
Add 1 spoon of vinegar to each container.
Roll up the lids and turn the lid down.
We wrap the preserves in a warm blanket and take them to a warm place. We wait until it cools down, and then we transfer it to a cool place, for example, a cellar.

Pickled tomatoes

1.5 kg. tomatoes.
6 peppercorns.
A leaf of horseradish for each container.
3 dill umbrellas.
1 PC. bay leaves
3 cloves of garlic.
5 currant leaves.
2 spoons of sugar.
4 tablespoons of salt.
1 spoon of vinegar.

Scald the glass with boiling water. Place spices on the bottom of each.
Now let's lay out the main product.
Prepare the marinade. We dilute the spices in water and boil the brine.
Pour in the marinade for the first time. We wait 15 minutes until they cool down and you can take them with your hands.
Pour the brine back into the pan. Boil again.
Fill it again. We wait 5 minutes.
Pour it into the pan again and wait until it boils.
Now pour the brine for the last time. You can add vinegar.
We close the banks.
We wrap ourselves in a warm blanket. Store in a warm room until completely cool.
Canned food can be stored at room temperature until winter.

Tomatoes with peppers for the winter

Tomatoes 2 kg.
Dill 2 umbrellas.
10 sprigs of parsley.
Lavrushka 2 pcs.
Bell pepper 5 cloves per serving.
Garlic 4 cloves.
Onion 1 pc.
Vinegar 1 tbsp. l.
Salt 2 tbsp. l.
Sugar 4 tbsp. l.

Let's start cooking:

First, wash the greens. We wait until it dries well.
Now let's prepare the jars. 3 liters are best suited.
We pour steam from the kettle for about 2 minutes.
Let's move on to the main product. It needs to be washed.
Now wash the sweet pepper. Remove all seeds. We cut it into slices (one pepper into 6 parts).
Peel and cut the garlic.
Now cut the onion into 4 parts.
Place greens and a little onion on the bottom. Now add all the spiced vegetables and bay leaf.
Prepare the marinade. Boil water. Pour in the vegetables and wait 5 minutes.
Drain the water and boil it again. Pour dry spices into a container and add vinegar. Pour out the brine.

We roll up the jars. We wrap ourselves in a warm blanket. Store in a warm place until completely cooled, then transfer to the cellar.

You can also pickle green vegetables.

Tomatoes with chili peppers

For spicy tomatoes without sterilization, the following ingredients are needed:

Tomatoes 2 kg.
Sweet pepper 1 pc.
Lavrushka 1 pc.
Parsley 3 sprigs.
Black currant 6 leaves.
Celery 4 leaves.
Dill 3 sprigs.
Garlic 1 clove per kilogram of product.
Chili 5 gr.

Wash the tomatoes. Add half of the spices.
We fill the container with tomatoes in half. Add some spices. Now tomatoes to the end of the container and spices again.
Prepare the brine. Boil water with 50 gr. salt for every liter. Fill with brine.
We roll up the jars. Wrap yourself in a warm blanket.
As soon as the product has cooled, we transfer it to the cellar.

Ketchup without sterilization

For preparation you will need the following ingredients:

Tomatoes 1 kg.
Onion 2 pcs.
Garlic 2 cloves.
Salt 4 tbsp. l.
Sugar 2 tbsp. l.
Spices 3 tbsp. l.

My main product. We are waiting for it to dry. Grind it and put it in a saucepan. Put the mixture on fire.
Add onions and garlic to the dish.
Cook the mixture until the vegetables soften.
Mix with a blender. But if you do not have the necessary equipment, you can rub the tomato through a sieve so that only the liquid part comes out. This will make the ketchup more tender.
We take the ketchup to the fire. Cook for 5 minutes. Add salt, sugar and spices to it.
Pour hot ketchup into jars. Close with lids.

We wrap the jars in a blanket. As soon as they cool down, we rearrange the 5th cool room.

You can prepare many dishes from tomatoes. And even processing does not play an important role, because the delicious boiled marinade will simultaneously serve as sterilization.

Tomatoes “in the snow” - the best recipe for a 1 liter jar

Another good recipe is tomatoes with garlic for the winter “in the snow”, designed for a 1 liter jar. You can admire the pleasant appearance of this preparation, and the vegetables turn out unusually tasty and sweet.

Ingredients for snack “in the snow” for 1 liter jar:

600 grams of tomatoes;
a teaspoon of garlic;
allspice and peas to taste;
mustard seeds to taste;
half a teaspoon of seventy percent vinegar;
liter of water;
three tablespoons of sugar;
a tablespoon of salt.

Cooking method:

Sterilize the lids and jars and wash the tomatoes.
Place tomatoes and peppercorns in jars. To prevent the fruits from bursting, you can pierce them.
Pour boiling water into the container, wait 10 minutes and drain it.
We make the marinade - add sugar and salt to a liter of water and boil.
Add chopped garlic and mustard. Pour boiling marinade and vinegar. We roll it up with sterile lids, wrap it warmly and wait for it to cool. Best stored in the dark and cold.

Note: do not be alarmed if the marinade is cloudy. It's because of the garlic. Over time it will settle and the liquid will become clear.

TOP 3 recipes for pickling tomatoes with parsley for the winter

Among other vegetables, tomatoes deservedly occupy one of the first places on the table, fresh and canned. A storehouse of the most useful lycopene, which, by the way, is preserved even after heat treatment, tomatoes perfectly retain their taste in preparations. It is enough to eat three tomatoes for the body to receive the daily requirement of a powerful antioxidant called lycopene. Tomatoes are good on their own or in combination with other vegetables. Below are recipes for canned tomatoes and parsley for the winter.

Spicy tomatoes with herbs in Caucasian style

I will share with you a simple and quick recipe for making spicy Caucasian tomato twists. Spicy herbs add a special piquancy to the flavor palette.

Products:

one and a half kilograms of ripe fruits;
two sweet peppers;
a couple of hot pepper pods;
3 garlic cloves;
30 grams of salt;
celery, dill, parsley - to taste;
5 peas each of black and allspice;
Bay leaf;
liter of water;
100 milliliters of vinegar.

The recipe is as follows:

We wash and clean all the vegetables.
We cut the peppers into strips, hot peppers into circles, chop the garlic and herbs.
Place peppers, herbs, and tomatoes in prepared jars, pour boiling water into them and let stand for ten minutes.
At this time, you can prepare the marinade by mixing water, salt, spices and herbs in a saucepan.
We pour out the water from the container and replace it with boiling marinade. Immediately roll up the lids, turn them over and wrap them in a blanket. We put it away for storage after cooling.

Note: you can add more hot pepper - it all depends on your tolerance to heat.

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

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

Tomatoes with thyme To prepare you will need:

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

Recipe:

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

Marinated tomatoes
To prepare you will need:

1 kg of tomatoes;
1.5 l apple juice;
1 tbsp. spoon of salt.

Recipe:

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 after 10 minutes. drain.
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

Salted tomatoes
To prepare you will need:

1 kg of tomatoes;
5 cloves of garlic;
half a bunch of dill;
3 bay leaves;
spices to taste;
1 tbsp. spoon of salt;
1 teaspoon of sugar.

Recipe:

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

Spicy tomatoes

To prepare you will need:

2 kg of tomatoes;
1 head of garlic;
4 dill umbrellas.

To prepare the marinade you will need (for 2 liters of water):

4 bay leaves;
4 black peppercorns;
4 buds of cloves;
0.5 tsp ground cinnamon;
100 g sugar;
90 g salt;
2 tbsp. boats of vinegar essence.

Recipe:

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

Marinated tomatoes without vinegar To prepare you will need:

2 kg of ripe tomatoes;
tarragon;
5 cloves of garlic;
1-2 pods of chili pepper;
currant leaves;
cherry leaves.

To prepare the brine you will need (per 1 liter of water):

2 tbsp. spoons of salt.

Recipe:

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

Be sure to try it - original taste!

Sweet tomatoes

To prepare you will need:

3 kg of tomatoes;
6 dill umbrellas.

To prepare the marinade you will need (per 1 liter of water):

100 g sugar;
100 ml 9% vinegar;
1 tbsp. spoon of salt.

Recipe:

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

Fragrant pickled tomatoes To prepare you will need:

1 kg of tomatoes;
5 cloves of garlic;
1 dill umbrella.

To prepare the marinade you will need (per 1 liter of water):

2 bay leaves;
5 black peppercorns;
5 buds of cloves;
2 tbsp. spoons of sugar;
1 tbsp. spoons of salt;
1 tbsp. spoons of vinegar essence.

Recipe:

Prepare the marinade: add salt, sugar, bay leaf, cloves, pepper to the water, bring to a boil. 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

Tomatoes in jelly

To prepare you will need:

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

To prepare the filling you will need (per 1 liter of water):

1 tbsp. spoon of salt;
1 tbsp. spoon of sugar;
2 tbsp. spoons of gelatin granules.

Recipe:

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 200 ml 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.

Tomato jam

To prepare you will need (per 1 liter jar):

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

Recipe:

Wash the tomatoes, pour boiling water for 30 seconds, cool and remove the skin, cut 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

Tomato jam with apple and lemon
To prepare you will need:

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

Recipe:

Peel ripe tomatoes and remove seeds, 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

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

Spicy tomato jam

To prepare you will need:

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

Recipe:

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.

If these options for culinary experiments do not seem enough to you, add to them:

6 proven ways to prepare tomatoes for the winter
Winter preparations from green tomatoes - 6 proven recipes
Spicy-sweet tomatoes
Harvesting large-fruited tomatoes without vinegar (video)
Tomatoes: recipe for preparation with carrot tops
5 tomato preparations according to recipes from different countries
3 simple recipes for preparing tomatoes for the winter
Slovak-style tomatoes with beets, apples and onions
Georgian tomatoes stuffed with herbs

Well, if you prefer tomatoes only in their natural form, you will find the article How to Keep Tomatoes Fresh for a Long Time useful.

Marinated green tomatoes with garlic, cut into slices

If you like to prepare for the winter, try this delicious recipe for green tomato slices. They absorb all the spices better than whole fruits, and at the same time, such preparations are more convenient to use (no need to cut, etc.).

Ingredients:

100 gr. water;
1 kg (unripe) tomatoes;
125 gr. vinegar;
1 tsp salt;
1 tsp dill inflorescence;
half a head of garlic;
5 pieces. black pepper (corns);
1 bay leaf;
mustard (seeds) one pinch.

Recipe for green tomatoes:

Sterilize the jars in a steam bath or in the oven for 15 minutes at a temperature of 150°-180°C. Pour boiling water over the lids. You can sterilize jars using more modern methods; read about them here.
Pour water, vinegar into a container, add salt and boil. Place dill, garlic, pepper, bay leaf and mustard on the bottom of each jar.
Fill to the top with tomatoes, cut into slices, and pour over the marinade.
Cover with lids and sterilize a 1 liter jar for 10 - 12 minutes. Remove them from the water and seal them.
After cooling, remove to a dark, cool place. If you want your tomatoes to be spicy, place a piece of capsicum at the bottom of the jar.

Tomato slices for the winter with parsley

As you probably noticed, I preserve a lot for the winter, and of the most varied variety. In my culinary notebook there is a huge number of a wide variety of recipes - both simple and complex. So, it seems to me that it’s easier than this homemade preparation; I haven’t rolled anything yet: you only need to cut the tomatoes in half, you just need to wash the parsley, and the marinade is prepared simply in an elementary way...

At the same time, the ingredients required are the bare minimum. In general, not a recipe, but a dream! By the way, don’t be surprised that you need so few spices (it wasn’t me who forgot about them, but that’s how it was originally in the recipe). It is thanks to this that the tomatoes turn out to be aromatic, and the brine comes out very tender and tasty. Try it and see for yourself!

1 liter of water;
6 tablespoons of sugar - with a small slide;
50 g coarse salt;
5 tablespoons of 9% vinegar.

* The weight of tomatoes that fit in a jar depends on their size. Approximately 300 g of plum tomatoes and, accordingly, 200 ml of marinade are placed in one half-liter jar. One half-liter jar takes about half an average bunch of parsley.

Wash the tomatoes thoroughly. We select only ripe but firm tomatoes of the correct shape, without surface damage. In addition to plum tomatoes, you can also use round tomatoes, but it is advisable to choose small tomatoes. Cut the tomatoes in half lengthwise and remove the stem attachment point.

We sort through the parsley, removing wilted stems and blades of grass. Then wash the parsley thoroughly and spread it in a thin layer on a towel to remove excess moisture.

Place tomatoes in sterilized jars, topping them with parsley.

Prepare the marinade. Bring water to a boil, add sugar and salt and stir until the crystals are completely dissolved. Pour vinegar into jars (1 tablespoon per 0.5-liter jar, 2 tablespoons per liter jar) and then pour boiling marinade. Fill the marinade to the very top.

And immediately roll up (or screw) the lids tightly. Turn the jars upside down and wrap them in a blanket until they cool completely.

Tips and tricks:

Vinegar can also be poured into the boiling marinade, at the very end of cooking, and then poured into jars. For this type of preservation, you can also take brown tomatoes - they are denser and will retain their shape well. But the taste of such tomatoes will not be so delicate.

Tomatoes marinated in slices with vegetable oil and spices

To prepare canned food according to this recipe for a liter container you will need:

tomatoes – 700 g;
bulb;
2 bay leaves and the same number of allspice peas;
black pepper 5 peas;
2 tablespoons of refined vegetable oil.

To fill, you need to prepare the marinade:

water – 1 l;
bay leaf;
cloves and black pepper 5 pieces each; eleven
coarse salt 3 tablespoons;
9% vinegar 2 tablespoons.

This amount of marinade can be filled into 2.5 liter jars.

Cooking steps

wash and cut the tomatoes in half; We choose tomatoes that are medium-sized and dense.
cut the onion into thin rings;
wash and sterilize dishes;
We put spices in each jar and fill it with tomato halves, mixed with onions. Tomatoes should be placed cut side down.
prepare a marinade from water, salt and spices with the addition of vinegar, boiling everything together;
pour marinade up to the shoulders;
sterilize the jars for 10 minutes at low boiling water;
You need to put a cloth on the bottom of the container in which sterilization will take place to prevent the jars from bursting.
add 2 tbsp to each jar. spoons of vegetable oil;
We close them with pre-sterilized lids and roll them up.