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A simple recipe for cooking dessert tomatoes with onions for the winter

A simple recipe for cooking dessert tomatoes with onions for the winter


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There are varieties of tomatoes that are distinguished not by a vegetable, but by a fruit and berry taste. They are called dessert. Dessert tomatoes are also rolled up for the winter. Such preparations are a sweet dish with an exquisite taste. It is served at the end of the meal. You need to know how to cook dessert tomatoes, only then they will become the hallmark of the hostess.

Features of harvesting dessert tomatoes for the winter

The peculiarity of harvesting sweet tomatoes is the variety of cooking methods. They are canned, pickled, salted. They even make jam from them. Another feature of dessert vegetables is the ability to combine them. Tomatoes go well with anise, pineapple, ginger and oranges.

The range of spices for their preparation is incredibly wide:

  • bow,
  • pepper,
  • rosemary,
  • cloves,
  • garlic.

The list is not limited to this. Every year, home craftswomen create new original recipes for preparing dessert tomatoes for the winter.

Required Ingredients

Pickling is a way of preparing vegetables. It is based on the ability of acetic acid to suppress the vital activity of bacteria. Required ingredients of the marinade:

  • salt;
  • sugar;
  • acetic acid;
  • spices.

There are pickling methods using vegetable oils. The composition of the spices depends on the tastes of the cook.

The simplest pickling recipe involves the use of salt, sugar and vinegar in the marinade. Only black pepper and garlic are taken as seasonings.

Selecting and preparing vegetables

The choice of fruits for cooking for the winter is the same for all tomatoes:

  1. Tomatoes with dense pulp and thick skin should be chosen. This is a guarantee that they will not crack from the hot marinade.
  2. It is better to pick fruits of the same size. They will equally absorb salt and flavorings.
  3. Tomatoes of the same variety are stacked in one jar. This is a guarantee of the quality of the workpiece. In the marinade, the fruits will behave the same.

Before cooking, tomatoes are carefully sorted out, selecting only undamaged ones with dense skin. The slightest damage can ruin the entire workpiece. Selected tomatoes are washed under running water. The washed fruits are laid out on a clean cloth to dry. At the location of the stalk, the tomatoes are pierced with a thick needle or a wooden toothpick.

The needles should be ignited over a fire before piercing. This will help avoid infection.

How to prepare containers

Rinse jars well with baking soda. After that, they are placed on a dry towel and allowed to drain. Lids are also washed. Dried cans are washed with hot water and subjected to steam sterilization for 3-5 minutes. The sterilization time depends on the volume of the container.

The process of preparing dessert tomatoes with onions without gelatin

The recipe is simple. The result is great. For pickling you will need:

  • cherry tomatoes;
  • onion;
  • water;
  • table salt;
  • sugar;
  • Bay leaf;
  • allspice;
  • sunflower oil;
  • cloves;
  • table vinegar.

A clean, sterilized liter jar is taken. A tablespoon of sunflower oil is poured into the bottom. Only refined oil is used. The onion head is cut into rings in advance. Tomatoes are mixed with onion rings in a jar. Prepare the marinade. A tablespoon of salt and 2 tablespoons of sugar are placed in a liter of water. Add pepper, cloves and bay leaves. Pour in a spoonful of vinegar.

To obtain the marinade, water with additives is put on fire, brought to a boil and boiled for 3 minutes. The marinade cooled to 90 degrees is poured into a jar. The jar is covered with a lid, placed in a large pot of boiling water and kept in it over low heat for 5-7 minutes. Then the cans are taken out and the lids are rolled up. Thanks to this recipe for dessert tomatoes with onions, you can eat odorous fruits with a bright spicy taste in winter.

Storage rules and periods

Pickled vegetables that undergo sterilization are stored at temperatures from 0 to +15 degrees with a relative humidity of 75% for up to 24 months.

You need to store the workpieces in a dark place. Acids can decompose when exposed to electric light or sunlight.. This will lead to the impossibility of eating blanks for food.


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