The best recipes for preparing brown tomatoes for the winter

Brown tomatoes often become an ingredient in delicious dishes. They are not as soft as ripe red tomatoes, but not as hard as unripe green ones. And this is their special charm.

Experienced housewives know how many dishes can be prepared from brown tomatoes for the winter. There are plenty of options. Without sterilization and with it. Pickling, salting or pickling. Whole or chopped in salads and appetizers. Let's look at the most delicious recipes for delicious brown tomato preparations.

Recipes

Finding new recipe, the owner first of all wonders whether it has been tested by anyone. In our review, we will consider only proven recipes with which experienced housewives prepare brown tomatoes for the winter.

Brown tomatoes marinated with garlic

A very popular recipe. Tomatoes like those in the photo are suitable for pickling.

For the marinade you will need:

• 1.5 liters of water;
• 2.5 tbsp. l. salt;
• 12 tbsp. l. Sahara;
• 15th century l. vinegar (9%).

Place in glass jars:

• bay leaf (1 piece per jar);
• greens (parsley, dill umbrellas);
• dense brown tomatoes, with a piece of garlic clove inserted into the cut near the stalk.

How to cook:

1. Pour boiling water over the prepared jars, wait half an hour and drain.
2. Pour boiling water over it a second time. After cooling (20-30 minutes will pass), drain the water and prepare a marinade based on it.
3. Pour the marinade over the tomatoes a third time and roll up with metal lids. Turn over and wrap until cool.

Note. To make the jar more beautiful, you can insert another piece of red bell pepper into the cut of the tomato, in addition to the garlic.

With peppers

Many admiring reviews on recipe pickled tomatoes with peppers.

Ingredients:

• 1.5 kg brown tomatoes of small diameter;
• 2 pcs. sweet bell pepper;
• 4 tbsp. l. Sahara;
• 3 tsp. coarse rock salt;
• 1-1.2 liters of water;
• 100 g vinegar (6%).

How to cook:

1. Tomatoes and wash the pepper.
2. Place whole tomatoes in jars and cut peppers into strips about 3 cm wide.
3. Pour boiling water over it twice and drain.
4. Pour boiling marinade over the mixture for the third time.
5. Roll up the lids, turn over, cover until completely cooled.

Recipe with horseradish and celery

To prepare brown tomatoes for the winter with horseradish, you will need:

• 1.5 kg of brown tomatoes;
• 40 g horseradish root;
• 20 g celery leaves;
• 1 liter of water;
• 1 cup of sugar;
• 50 g salt;
• 130 g vinegar (9%).

How to marinate:

1. Wash the horseradish root, peel it, cut it into slices or cubes.
2. Wash the celery greens and cut into 1-2 cm pieces.
3. Wash the brown tomatoes and place them in sterile jars, alternating with horseradish and celery.
4. Cook the marinade from water, sugar, salt and vinegar.
5. Fill jars of tomatoes with marinade and cover with a sealing lid.
6. Sterilize jars up to the neck in a saucepan with water. The sterilization time for a one and a half liter jar is 30 minutes.
7. Roll up, turn the lid down and cover with a fur coat until completely cooled.

Important! It is better to store pickled tomatoes in a cool place.

Recipe for brown tomato salad for the winter

A tried and tested recipe for a delicious winter salad. Use:

• 3 kg of brown or green tomatoes;
• 1.5 kg of onions and carrots;
• 100 g salt;
• 300 g vegetable oil (refined, deodorized);
• 300 g sugar;
• 100 g vinegar (9%);
• 10 grains each of allspice and black peppercorns.

How to cook:

1. Wash the tomatoes and cut into half rings (if the fruits are small, into rings).
2. Peel and chop the onions and carrots (also into rings or half rings).
3. Mix the vegetables, add salt and leave for 10-12 hours.
4. Drain off the released juice (it will be about 1-1.5 liters).
5. Cook the marinade from oil, sugar, vinegar and spices. After the marinade boils, add it to the chopped vegetable mass.
6. Cook over low heat for 20-30 minutes.
7. Place into sterile jars, roll up the lids, turn over and wrap until cool.

Reference. The yield of the finished salad from the given amount of vegetables is 3 liters.

Pickled tomatoes in a saucepan

Brown tomatoes can be fermented for the winter without any sterilization. This method is suitable for those who do not like canning.

For a three-liter jar take:

• 1.5 kg of brown or green tomatoes;
• 2-3 pcs. blackcurrant and cherry leaves;
• 5 cloves of garlic;
• 40 g parsley;
• 3 dill umbrellas;
• 60 g coarse rock salt;
• 1.1 liters of water.

How to cook:

1. Rinse tomatoes and herbs under running water and place, alternating, in a wide saucepan.
2. Make a brine. To do this, you will need to dissolve salt in water.
3. Fill the pan with the tomatoes with brine.
4. Place a weight on top to prevent the tomatoes from floating. Usually they take a plate and press a jar of water on top of it.
5. Fermentation takes 14-20 days. After this, the tomatoes are ready.

Rules for storing brown pickled tomatoes

The best place to store seams is the cellar. But if you live in an apartment, you don’t have such a place. Then the seams can be placed in the pantry (where there is no kitchen heat from cooking and heating) or on an insulated balcony (where there is no street frost).

As an option, store the rolls on the bottom shelf of the refrigerator, if dimensions allow and there is space.

Conclusion

Brown tomatoes are full-fledged participants in winter preparations. They are salted, pickled, and fermented. Brown tomatoes are an indispensable ingredient in many winter salads.

Tomatoes are prepared both “solo” and in combination with garlic, bell pepper, horseradish and celery. The rules for storing cooked seams are simple: use a cool room. If you follow the conditions, you will enjoy delicious tomato dishes all winter.