Tomato Blanks For The Winter

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Tomato blank recipes

Tomatoes are medicine

Here is some information about this, gleaned by me from domestic and foreign literature.

Doctors recommend eating about a pound of tomatoes every day. Raw tomatoes have very strong antibacterial properties, stronger than tomato juice. However, juice is more convenient to consume.

Doctors recommend drinking a glass of freshly squeezed tomato juice daily, no later than 15 minutes before meals. Or after a meal - after 2 hours. It is recommended to drink juice during meals if there is no soup.

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Lycopene is better absorbed by the body from cooked tomatoes. For the male part of the population, doctors suggest eating ketchup every day, at least one tablespoon.

Selenium has been found in the peel of pink tomatoes, which enhances the immune system, especially in relation to cancer, and increases mental capacity. More recently, scientists have found that the anti-cancer effect of tomatoes is much stronger when they are eaten with broccoli. Because tomatoes contain a lot of potassium, they are recommended for people with heart disease.

True, in recent years, doctors have begun to talk again about the fact that those who have unhealthy liver should not be carried away by tomatoes.

To stimulate hair growth, it is recommended to rub tomato gruel into the scalp. It can also be used to wipe calluses to soften them.

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Dried tomatoes

We have this still little-known recipe. Meanwhile, dried tomatoes are chewed with appetite abroad. They are dried until dried as follows.

Medium-sized fruits are cut into pieces - for 4-6-8 each tomato, slightly salted, put on the rack of a dryer or oven and dried with a slightly open door for 8-12 hours at a temperature of 45-55 ° C, until the slices become jerky, so that could be chewed.

During the drying process, tomatoes lose 3/4 of their weight. Drying is faster if the skins are first removed from the tomatoes. With the peel, they seem to never dry out at all. Store in glass jars in a cool dark place.

If there is a dryer for drying vegetables, then you can lower the process temperature to 30-40 degrees.

Before use, the slices are put in a marinade for several hours: water, spices - dill, basil, thyme, oregano, garlic, dried onion, add 2 tbsp. tablespoons of vinegar in 1 liter of water. Before use, let the marinade drain, pour in vegetable oil.

There is also such a recipe for pickling dried slices: put them for an hour or two in warm salted water. Vinegar is added, again kept for 1-3 hours. Strain, add spices to taste, let the aromas saturate for about an hour, pour in vegetable oil, serve as a side dish for meat, or add to pizza, salads.

Tomato slices

This preparation is made in the same way as blueberries in their own juice. Take four identical jars, 0.8 or 0.5 liters each, cut the tomatoes into slices. Put them in a saucepan with a napkin at the bottom, pour water over the hangers of the cans, put it on gas. Tomatoes will give juice after a while. When they are covered with juice and strongly settle, fill three jars from the fourth so that they are completely covered with juice, cover, boil for 10-15 minutes, roll up. Keep refrigerated. Use in winter for dressing soups, cabbage soup, meat, or eaten as a salad with sour cream.

Brown tomato salad

Chop coarsely and lay in layers in a liter jar a couple of medium-sized brown tomatoes, 2 sweet peppers, 2-3 onions - in rings. Add 1 incomplete Art. a spoonful of granulated sugar, 1 teaspoon of salt, 1 tbsp. a spoonful of vinegar, pour boiling water over, pasteurize for 15 minutes, roll up, put under the pillow to cool.

Tomatoes in red currants

A three-liter jar will require 1.5-1.7 kg of medium-sized tomatoes, more ripe than blange, 3 large umbrellas of dill, 4-5 black currant leaves, 1 clove of garlic, 7-8 peas of black pepper, 1 glass of red currant berries …

Put everything in a jar, pour boiling water over, let stand for 20 minutes. Drain, boil. Immediately add 5 tbsp. tablespoons of sugar, 2 tbsp. tablespoons of salt. As soon as it boils, pour into a jar, roll up.

You can slightly change the composition of the spices: 3 dill umbrellas, 2 cloves of garlic, 6 peppercorns, 4-5 black currant leaves, 2 cherry leaves. Do the same, at the end add 1 tbsp. a spoonful of vinegar.

Tomatoes in apple juice

At the bottom of a sterile jar, put a leaf of celery or lemongrass, or you can put nothing: the juice itself is quite tasty and fragrant. Lay medium-sized whole tomatoes, in which it is necessary to pierce the places of their attachment to the stalk so that they do not crack. Pour boiling water over the tomatoes, let stand for 20 minutes, drain the water, repeat the procedure. Pour 1 tbsp into a 3 liter jar. a spoonful of salt with a small slide, immediately pour apple juice from a steam juicer or boiling juice made from apples. Roll up the jar and hide it under the pillow for cooling. A three-liter can contains approximately 1.2-1.3 liters of juice.

Tomatoes in sweet sauce

On a three-liter jar, prepare: 6 medium-sized chives - cut them lengthwise, 3-5 sprigs of parsley with a petiole, 3-5 dill umbrellas, 3 black currant leaves, 5 cm of horseradish root - cut lengthwise.

Put strong, dense tomatoes in a jar, alternating with greens, pour boiling water, let stand for 20 minutes, drain, and prepare the marinade with this water, adding 200 g of sugar, 2 tbsp. tablespoons of salt without a slide, 3 bay leaves, 12 black peppercorns, 3-5 clove buds, 1 teaspoon of vinegar essence. Pour boiling marinade over the tomatoes, roll up - and under the pillow.

Pickled tomatoes

The bottom of a large jar - 5 or 10 liters - cover with horseradish leaves, cherry currants. Then put the brown tomatoes, on top - a layer of red tomatoes with horseradish rings. Cover with cherry, currant and horseradish leaves. Pour with brine: 800 g salt per 10 liters of water. Put oppression on top, put in a cool place.

Pickled tomatoes

For 1 kg of tomatoes, take 20 g of dill, 1 g of hot pepper in pods, 15 g of black currant leaves and horseradish. Spices are placed in 3 layers: at the bottom of the jars, in the center and on top. The rest of the space is occupied by tomatoes, which are poured with salt water: 60 g of salt per 1 liter of water for ripening tomatoes, 80 g for fully ripe ones. For small fruits, the salt concentration is reduced by 1 g per 1 liter. Take hard water. Put oppression on top. The first 3-4 days, the jars are kept at room temperature, not higher than 22-24 degrees, so that unnecessary bacteria do not develop. Then the cans are placed in a colder room. After a month - one and a half tomatoes are ready.