What To Do With Tomatoes Quickly And Easily (if There Are Heaps Of Tomatoes)?

Victoria Aly Author: Victoria Aly Time for reading: ~8 minutes Last Updated: August 08, 2022
What To Do With Tomatoes Quickly And Easily (if There Are Heaps Of Tomatoes)?

Even relatives don’t take another basket of tomatoes (they would only take them in the form of a rolled up jar), tomatoes are delicious (and they won’t be in winter!)

Even relatives don’t take another basket of tomatoes (they would only take them in the form of a rolled up jar), tomatoes are delicious (and they won’t be in winter!), But I don’t want to eat with cucumbers and sour cream anymore ... We know what to do! We share very simple recipes for delicious dishes with tomatoes, including for the winter.

Tomato salad

 

Super-simple and mega delicious tomato salad with incredible dressing in 5 minutes!

For him, undoubtedly, tomatoes are needed: large, small, cherry, yellow, robin or bull's heart. Use different varieties of tomatoes and cut them in different ways: slices, quarters, halves and circles. Place in a tall bowl, season with salt on top, then shake to let the tomatoes bounce slightly (like frying pancakes). Add a couple of tablespoons of olive oil and lemon juice, shake again. Lay out on a large serving plate. Drip balsamic (if available). Sprinkle with fresh basil leaves or oregano (you can use dried ones). We advise the most daring to finely chop and add chili. Ready!

Homemade ketchup with plums

 

For this ketchup, sweet ripe plums are suitable (no cherry plum, it is sour!). The sauce is thick, easy to prepare, and can be stored for a whole year. Homemade ketchup can be used in the same way as regular ketchup, in addition, it is good in stews, with pasta, in soups (for example, with rice), and also as a component of other sauces.

You will need (yield - 800 g):

2 kg of tomatoes; 800 g plums; 2 medium onions; 100 g of sugar; 1 st. l. salt; 1 tsp oregano; 30 ml 9 percent vinegar; 3 cloves of garlic; 1/2 tsp ground black pepper.

Rinse plums and tomatoes. Pass the tomatoes through a juicer, this will get rid of the skin and seeds. Another way is to strain the boiled juice through a sieve.

Pitted plums, as well as peeled and quartered onions, chop in a blender. Add the plum-onion mass to the tomato juice in a saucepan and cook uncovered over medium heat for one hour, stirring occasionally. The mass will decrease by a third. Add passed through a press or finely chopped garlic, salt, sugar, vinegar, pepper, oregano, cook for another 15 minutes.

Pour the finished ketchup into sterilized jars and tighten with sterile lids. Turn over for a day, then put in a dark, cool place. Store open ketchup only in the refrigerator!

homemade tomato juice

 

Tomato juice according to this recipe is prepared as easy as shelling pears! You need tomatoes, sugar and salt. All to taste.

My tomatoes and pass through a juicer. Or remove the skin and pierce with a blender. The peel is easily removed if the tomatoes are dipped in boiling water for 20 seconds, after making a cross-shaped incision on the stalk. Pour the juice into the pan, bring to a boil, remove the foam. Cook for a few minutes and remove from heat. Add salt, then sugar to taste (try!). Mix and pour into sterile jars, twist with clean lids. Turn over and wrap with a blanket. After 12 hours, put in a dark cool place. We drink in winter and praise ourselves and such a summer rich in harvest!

Gazpacho - cold tomato soup

 

Gazpacho on a hot day is just a salvation! And soup, and vitamins, and cook in 10 minutes. For this Spanish soup, the vegetables must be chilled. Or after cooking, cool the soup itself. You do not need to cook anything, crackers can be bought at the store. So, grind some of the vegetables in a blender, finely chop some and add to the liquid mass. Go!

Ingredients for classic gazpacho:

8 tomatoes; 2 bell peppers; 2 cloves of garlic; 2 cucumbers; bulb; ready-made crackers or a couple of slices of white stale bread; a couple of tablespoons of olive oil; salt to taste; 2 tbsp. tablespoons of lemon juice (can be replaced with a spoonful of table vinegar 6 percent).

Wash vegetables. Leave the cucumbers for serving. They will need to be cut into small cubes. Cut half of the bread (if you use it not in crackers) into cubes and fry in a hot dry frying pan, after cutting off the crusts. All other vegetables (peel the onion and garlic), put the rest of the bread, salt and lemon juice into a blender bowl and beat. Taste, add, if necessary, salt, lemon juice, black pepper. Pour the soup into bowls, add croutons, drip olive oil. Garnish with a sprig of basil.

Fried pies with tomatoes and cheese

 

Popular bomb pies with tomatoes, feta and garlic. We deep-fry. Cheburek dough, juicy sweet tomato, spicy garlic and salty tender cheese. Just class! Let's cook!

Ingredients:

250 ml of boiling water; 400 g flour: 4 tbsp. l. vegetable oil + for deep fat; 2/3 tsp salt; 1 tsp Sahara; 3 medium tomatoes; 2 cloves of garlic.

Rinse the tomatoes and cut into circles. If you are not lazy, first remove the skin (dip for 20 seconds in boiling water, the skin will easily come off). Mix feta with garlic passed through a press. Add chopped dill if you like.

 

Cooking dough. Pour boiling water into a large bowl, add salt, sugar and 4 tbsp. l. oil, preferably olive oil. Add flour and knead a stiff dough. It should turn out elastic and not stick to your hands, if necessary, add flour.

 

Divide the dough into two equal parts. Both roll out to a thickness of 2 ml. Lay the tomato mugs on one rolled out layer at a distance of 2.5 cm from each other. Place a teaspoon of cheese filling on each circle. Cover with the second layer of dough. With a glass, the diameter of which is at least a centimeter larger than the tomato circle, cut out the pies and fasten the edges. Divide the remaining dough into equal parts (even number), make balls and roll each one with a rolling pin, then put the stuffed tomatoes, cover with dough, fasten the edges with a fork.

Fry the pies in a deep fryer, frying pan or saucepan in a large amount of oil until golden brown (temperature - 180 degrees). Lay the patties with a slotted spoon on a plate lined with paper towels to remove excess oil.

tomato jam

 

Exotic! The jam turns out to be moderately thick, very sweet, with a bright taste of tomatoes and light yellow seeds. Feels like black pepper. And yet, no matter how you tune in, you don’t expect such sweetness from canned tomatoes. Therefore, we propose to cook tomato jam from one kilogram of vegetables, for testing. As an option - eat jam for breakfast, spread on toast or bread.

Tomato Jam Ingredients:

1 kg of ripe tomatoes; 450 g sugar; 2-3 pinches of ground pepper; a good pinch of salt; 1 tsp lemon juice (freshly squeezed)

Cut the tomatoes with a cross in place of the stalk, then dip in boiling water for 20 seconds. Select, cool slightly and remove the skin. Cut into cubes of one and a half centimeters and put in a saucepan. Add sugar, salt, pepper, bring to a boil, and then cook over medium heat, stirring occasionally and removing the foam. Boil until the liquid is reduced by half. Add lemon juice and jam is ready! Sterilize (boil or heat in the oven) jars and lids, pour the jam. Turn over until cool. Store in a cool place (refrigerator or cellar) for six months.

Sweet tomatoes with vinegar

 

Tomatoes come out class! They are full of sourness, slightly sweet, go with a bang even for those who do not really like vinegar marinades. We praise the recipe for its versatility: if you want, put whole tomatoes, if you want, cut into slices (which is good with huge fruits). You can add onion and garlic if you like, but it tastes amazing without them!

Marinade per liter of water:

50 ml vinegar 9 percent; 3 art. l. Sahara; 1 st. l. salt.

We cook the marinade from water, salt, sugar and vinegar. Boil and ready! We put the washed tomatoes without tails into clean sterilized jars, pour boiling marinade over them and roll them up with sterilized lids. Alternatively, you can add a clove of garlic, a couple of peppercorns and half a medium onion, cut into rings, into the jar. Would you like to additionally sterilize - if you please! Turn over to cool and store in a dark place.

Salted tomatoes

 

Only two days and you have excellent salted tomatoes on your table! We offer a proven recipe. Important: before salting, the tomatoes must be pricked with a toothpick so that the salt is evenly distributed. Prepare big jars and spices!

Ingredients:

1 kg of tomatoes; 1 st. l. salt; 1 st. l. Sahara; 5 peas of allspice; 3 cloves of garlic; Bay leaf; a bunch of greens (branches with umbrellas of dill, tarragon, fennel or carrot tops); 1 liter of boiling water.

Rinse vegetables and herbs, pierce the tomatoes in the place of the stalk once. Peel the garlic and cut into large slices. In a sterilized jar (three-liter), put half the greens, part of the garlic and fold the tomatoes. Put the remaining herbs and garlic on top, and add salt, sugar, pepper. Close the jar with a capron lid and store at room temperature. After 2-3 days, salted tomatoes are ready! Store in the refrigerator or cellar.

Tomatoes in own juice (with basil)

 

Tomatoes and basil - a classic! According to this recipe, you can put both cherry tomatoes in their own juice, and larger tomatoes. It's simple: cook the juice from tomatoes (peel, puree and boil), pour whole tomatoes in jars with boiled juice, roll up. Vinegar will not be used.

Ingredients:

1 kg of tomatoes for juice; 800 g cherry tomatoes or other whole tomatoes; a bunch of basil; 1 st. l. salt; 2 tbsp. l. Sahara.

Rinse the tomatoes and basil. Pass a kilogram of tomatoes through a juicer or blanch (hold for 20 seconds in boiling water), peel and scroll with a blender. Pour the tomato juice with pulp into the pan, add salt and sugar. Boil after boiling for 10 minutes over medium heat, stirring and removing the foam. Then add chopped basil and cook for another 5 minutes.

Put whole tomatoes in sterilized jars, fill with juice and tighten with sterile lids. Cool under a blanket and take it to a closet, dark room or closet.

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