How tasty and unusual it is to prepare pink tomatoes for the winter - a selection of the best recipes

There are countless recipes for preparing pink tomatoes for the winter: pickled, salted, pickled, canned in pieces or whole, with spices, onions, garlic and herbs. How can you not get confused and choose the best option? We have prepared for you the most delicious and proven recipes for canned tomatoes for every taste.

Features of canning pink varieties of tomatoes

The technology for preserving pink tomatoes is not much different from the preparation of other varieties.. We advise you to pay due attention to the quality of the fruit. Use ripe tomatoes, without rot, greens or other damage. Large specimens are suitable for preparing salads and tomato juice; medium fruits are placed whole in a jar.

To preserve tomatoes for the winter, methods are used pickling and salting, with and without pasteurization. In this matter, it is important to follow the rules of canning, and then the lids will not swell and the product will not spoil. Before placing in jars, the fruits are washed and the stalk is pricked with a fork or toothpick. This will prevent them from cracking during heat treatment.

Medium-sized pink tomatoes are ideal for canning.. They have a wonderful taste and firm flesh. Their skin is not as hard as that of Slivka tomatoes, so it can not be removed when harvesting in its own juice.

Any recipe for tomatoes in marinade provides preliminary blanching in boiling water, on the basis of which the marinade for pouring is prepared.This method allows you to preserve the appearance of vegetables.

Twists without sterilization are stored in a cool place. To extend the shelf life, add vodka, vinegar or sour apples to the marinade.

Delicious recipes

The most delicious snacks with pink tomatoes are made with the addition of peppercorns, horseradish leaves, raspberries, currants, cherries, bay leaves, tarragon, red hot pepper, dill umbrellas. We have prepared popular recipes with photos and step-by-step preparation. Choose any of them and cook with pleasure.

Marinated tomatoes with raspberry leaves without pasteurization

Raspberry leaves have many beneficial properties. They are prepared for future use for the winter and added to marinades for vegetable pickles. Raspberry leaves help keep the tomato pulp firm and enhance the taste.

Ingredients:

• medium-sized pink tomatoes – 3 kg;
• raspberry leaves – 4-5 pcs.;
• head of garlic;
• salt – 2.5 tbsp. l.;
• sugar – 5 tbsp. l.;
• vinegar 9% – 2 tbsp. l.

Preparation:

1. Place raspberry leaves and peeled garlic cloves in a jar.
2. Wash the tomatoes, pierce them at the base with a toothpick and place them in containers.
3. Pour boiling water over it and pour into a large saucepan after 15 minutes.
4. Boil the brine, after boiling, pour in the vinegar, pour into jars, and close with metal lids. Store refrigerated.

Other tomato recipes for the winter:

The most delicious pickled tomato recipes

Top 10 best recipes for pickling tomatoes in a saucepan

How to cook the most delicious green tomatoes for the winter

In tomato juice without sterilization

To roll pink tomatoes according to this recipe, you will need salt and sugar in the amount of 1 tbsp. l. per 1 liter jar. Take tomatoes in any quantity, taking into account how many jars you plan to close.

Preparation:

1. Wash the vegetables, select large fruits and make juice using a juicer.
2. Pour it into a saucepan and put it on fire. After boiling, add salt and sugar.
3. Place medium-sized tomatoes in clean jars. Add coriander, bay leaf, peppercorns.
4. Fill the jars with juice and close the lids.

With bell pepper

Tomatoes and paprika go harmoniously together both fresh and canned.

Products per one three-liter jar:

• tomatoes – 2 kg;
• sweet pepper – 1 kg;
• garlic – 3-4 cloves;
• dill umbrellas, bay leaf, black pepper;
• sugar – 2 tbsp. l.;
• salt – 1 tbsp. l.;
• vinegar - 1.5 tbsp. l.

Preparation:

1. Wash the vegetables with warm water. Peel the pepper and cut into four parts. Prick the tomatoes with a toothpick in the stem area.
2. Place cloves of garlic, pepper, bay leaf, and dill at the bottom of a clean jar. Place paprika on top, fill the container with tomatoes and pour boiling water. After 15 minutes, drain the water and repeat the process again.
3. Pour sugar and salt into a jar, pour in vinegar and fill with hot water.
4. Close the jar with a lid using a seaming wrench. Store the workpiece in the pantry.

Advice. If you want to make more jars, use the recipe's proportions as a base and increase to the required quantity.

With sour apples

This recipe will appeal to those who do not drink vinegar.. It will be replaced by sour green apples. From the specified amount of products you will get one three-liter jar.

Ingredients:

• pink tomatoes – 1.5-2 kg;
• apple – 1 pc.;
• raspberry, currant, cherry, grape leaves;
• garlic – 2-3 cloves;
• salt – 2 tbsp. l.;
• sugar – 2 tbsp. l.

Preparation:

1. Wash the apple, cut into pieces, remove the seeds and place in a clean container. Add leaves and garlic on top.Place the tomatoes all the way to the top.
2. Pour boiling water over the vegetables, and after 20 minutes pour it into the pan.
3. Cook the marinade with sugar and salt, add vinegar at the end, pour over the tomatoes. If there is not enough liquid, pour it from the kettle. Leave to infuse for 20 minutes.
4. Pour the brine into the pan again, wait until it boils and pour over the tomatoes.
5. Seal the lid using a key. Store in the cellar.

Reference. Both tomatoes and apples are suitable for food.

With citric acid

To prepare for you you will need the following products:

• tomatoes – 4 kg;
• sugar – 200 g;
• salt – 100 g;
• citric acid - 1 tsp. into each jar;
• bay leaf, allspice to taste;
• garlic – 5 cloves;
• dill, parsley;
• bell pepper – 2 pcs.

Preparation:

1. Place bay leaf, sliced ​​garlic and peppercorns into clean containers.
2. Prepare the tomatoes and place them in a jar, starting with the larger fruits, layering with dill and parsley.
3. Peel the pepper and cut into slices. Place on top of tomatoes.
4. Pour boiling water into the jars and drain after 20 minutes into the pan.
5. Boil the brine with salt and sugar, after boiling, add citric acid.
6. Pour hot liquid over the vegetables and seal with lids.

With onion

The snack recipe is very simple, cooks quickly and eats even faster.

Ingredients:

• pink tomatoes – 1.5 kg;
• onions – 3 pcs.;
• dill umbrellas;
• garlic – 2 cloves;
• cloves, black pepper to taste;
• water – 1 l;
• sugar – 2 tbsp. l.;
• salt – 1 tbsp. l.;
• sunflower oil – 1 tbsp. l.;
• vinegar 9% - 1 tbsp. l.

Preparation:

1. Place dill umbrellas, spices, and garlic in the jar.
2. Peel the onion, cut into rings and place in a container. Prepare the tomatoes and place them in a jar.
3. Boil the brine and pour over the tomatoes. Add unscented oil.
4. Place the containers in a water bath for sterilization, finally pour in vinegar and close the lids. Store in the pantry.

With carrot tops

Most often, vegetables are preserved with currant, cherry, and horseradish leaves. Not everyone knows that there are recipes with the addition of green carrots. Try preparing tomatoes according to this recipe and you will be satisfied. The tops give an amazing, unique spicy taste. Therefore, you can completely do without spices.

Ingredients for one liter jar:

• pink medium-sized tomatoes – 700-800 g;
• several branches of carrot tops;
• sugar – 80 g;
• salt – 1 tbsp. l.;
• vinegar 9% – 1 tbsp. l.

Preparation:

1. Wash the greens, dry them and place them in the bottom of a clean jar. Prick the tomatoes with a toothpick and fill the container with them.
2. Prepare a marinade from water, salt and sugar, let it boil, add vinegar and pour over the tomatoes.
3. Close with lids. Once cooled, store in a cool place.

With gelatin

If you want to impress your guests with an interesting appetizer, prepare delicious pink tomatoes in jelly using this recipe.

Ingredients:

• tomatoes – 1 kg;
• onions – 2 pcs.;
• dill greens;
• black peppercorns – 3-4 pcs.;
• water – 1 l;
• sugar – 1 tbsp. l.;
• salt – 1 tbsp. l.;
• table vinegar 9% – 4 tbsp. l.;
• instant gelatin – 2.5 tbsp. l.

Preparation:

1. Wash the tomatoes, cut into halves. Peel the onions and cut into rings.
2. Place pepper and dill sprigs in a clean jar. Layer onions and tomatoes.
3. Add 1-2 tablespoons of hot water to gelatin, stir and leave to swell.
4. Prepare the marinade, add gelatin, table vinegar and pour hot liquid over the tomatoes.
5. Cover the jars with lids and pasteurize. Seal and store in pantry.

Advice. Chill in the refrigerator for 30 minutes before serving.

Sweet tomatoes marinated with vodka

Why add vodka to preserves? Ethyl alcohol does not affect the taste and smell of the finished product in any way., but helps preserve the structure of vegetables, increase shelf life and prevent fermentation. Tomatoes do not “spread” into an unappetizing mess, especially when they are cut into slices. Whole tomatoes remain firm and crunchy.

This method is used for harvesting any varieties, including pink tomatoes.. Instead of vodka, add diluted alcohol or purified moonshine.

Ingredients:

• tomatoes – 2 kg;
• water – 1.5 l;
• salt – 2 tbsp. l.;
• sugar – 4 tbsp. l.;
• bay leaf, black pepper, cloves to taste;
• garlic – 3 cloves;
• a pinch of red pepper;
• vinegar 9% – 1 tbsp. l.;
• vodka – 1 tbsp. l.;
• leaves of oak, currant, cherry, horseradish.

Preparation:

1. Place the tomatoes in a jar along with herbs, bay leaves, garlic, spices, pour boiling water for 15 minutes and drain.
2. Make a marinade based on water, sugar and salt, let it boil and pour the contents of the jars.
3. Pour in vodka and roll up the lids. No need to sterilize. Store in a pantry or other cool place.

Read also:

The most delicious recipes for pickling cherry tomatoes

Preparing cherry tomatoes for the winter

Tomato slices in Portuguese style

Why the appetizer is called that and whether Portuguese housewives really cook tomatoes in this way - history is silent. In any case, the recipe is worthy of attention, because the tomatoes turn out very tasty.

Ingredients for one liter jar:

• tomatoes – 700-800 g;
• water – 1.5 l;
• salt – 2 tbsp. l.;
• sugar – 5 tbsp. l.;
• parsley, dill;
• allspice, cloves, mustard seeds to taste;
• garlic – 2 cloves;
• pearl onions – 3-4 pcs.;
• sunflower oil - 1 tbsp. l.;
• vinegar 9% – 1 tbsp. l.

Preparation:

1. Place onions, garlic, herbs and spices in jars. Wash the tomatoes, cut them in half and place them in a container.
2. Pour the marinade over the vegetables, add oil and vinegar, cover with lids and place in a water bath for pasteurization.
3. Cover with lids and store at room temperature.

Conclusion

Marinated tomatoes are used as a separate appetizer or as a side dish for meat, fish, cereals, pasta, bread and vegetables. Pink tomatoes are less acidic than other varieties, so they can be made sweeter, sour, saltier and piquant by experimenting with the addition of salt, sugar, vinegar and sour apples.