Marinated tomatoes for the winter with basil. Canned tomatoes with basil for the winter

Vegetables

Description

Tomatoes with basil for the winter– incredibly easy to prepare and very delicious preparation for the winter.

Experienced housewives sometimes get tired of boring recipes, and in search of new ones, they often lose a lot of time and effort, and the result of their work is not always pleasing.

The recipe we proposed for canning tomatoes is very successful. A small number of components and minimal time investment will make the recipe your favorite. cookbook. The most important argument in favor of this recipe will be the taste of pickled tomatoes, which you will be able to appreciate a month after seaming. The tomatoes will become tender and sweet – you’ll just lick your fingers, and the marinade will surprise you with its aroma and organic taste.

Tomatoes according to this recipe do not require sterilization or any complex or time-consuming pre-treatment. The absence of spices will allow the tomatoes to reveal their true taste, which will emphasize and enhance the sweet marinade with the aroma of basil. The color of the tomatoes will remain bright and rich, and if you decide to roll cherry tomatoes using this recipe, you won’t find more beautiful liter jars in your pantry!

The recipe for preparing tomatoes with basil for the winter is not so new, but it is rarely found in its original form, because word of mouth makes its own adjustments. Everyone tries to replace the components to their own taste, bringing them as close as possible to the standard ones. We invite you to try the classic and most delicious recipe: only tomatoes, basil and a marinade of salt, sugar and natural apple cider vinegar. We will not use garlic and honey in the cooking process, as some housewives recommend.

When added to the marinade new ingredient, interesting flavor accents immediately appear. Purple basil leaves and green “milky” dill rosettes are a wonderful duo, the tomatoes will smell so delicious! Basil is no longer considered exotic, adding leaves to fresh salads. But this spicy herb is less often used in marinades, so it’s worth trying an unusual preparation for the winter. Marinated tomatoes with basil are a moderately spicy and temptingly piquant dish.

Before serving, put the canned tomatoes in the refrigerator for a day. The marinade with basil and hot spices will have a pleasant taste; it can be strained and served in glasses as an original drink. Such an addition would be appropriate if any dish of fatty meat is placed on the dining table.

Ingredients for canning tomatoes with basil:

tomatoes – 1.8-1.9 kg
bell pepper – 1 pc.
hot pepper – 1 small pod
garlic – 1 head
purple basil – 4 stems with large leaves
dill rosettes – 4 pcs.
allspice peas – ½ tsp.

Marinade for one 3 liter jar:

water – 1.3-1.4 l
sugar – 3 tbsp.
salt – 1.5 tbsp.
vinegar 9% – 65 ml
bay leaves – 2 pcs.

Marinated tomatoes with basil for the winter - recipe with photo:

Small and medium-sized tomatoes are marinated. It should be remembered that juicy tomatoes crack easily; even preliminary piercing with skewers does not help them. And fleshy tomatoes hold their shape well.

The tomatoes are washed. They sort through, weeding out specimens of questionable quality. All fruits should have tight, glossy sides. If soft areas are visible, it means that the rotting process has already begun inside the fruit. A missed damaged tomato is equivalent to a damaged product.

Greens and fresh spices must be washed. Green dill rosettes and purple basil leaves are placed at the bottom of the jar. Basil stems are not used for canning tomatoes. The hot pepper pod is cut into several parts, the seeds are left. Garlic cloves are cut randomly.

Sweet red pepper is cut into strips. If the pepper is large and “thick-walled,” then when dipped in the basil marinade, it becomes delicious. Place tomatoes in a jar, topping each row with pepper and basil leaves.

The jar is filled with boiling water. Water is poured generously - right up to the neck. This is a reserve, given that part of the marinade will “evaporate” when boiling.

After 15 minutes, hot water is poured into the pan. And the jar is filled with fresh boiling water. Now the heating time for the tomatoes will be reduced to 8-10 minutes.

The first water drained will become the marinade. Place salt and sugar in a saucepan. Bay leaves are also sent there. Sweet peas can be put both in a jar and in a marinade. The marinade is boiled for 3-4 minutes.

A jar of tomatoes is emptied hot water. Vinegar does not need to be added to the marinade; it is poured directly into the jar.

The jar is filled with boiling marinade and sealed for the winter.

Canned tomatoes with basil should not be left without “heat sterilization”. Take an old warm blanket and cover the inverted jar. The workpiece should remain in this position for 12-15 hours.

When the marinade becomes cold, the jar is taken to the cellar. Pickled tomatoes with basil can be stored in a cool pantry for the winter.

Bon appetit!

For aroma and taste, many aromatic herbs, such as basil, are used in pickling tomatoes. The plant gives the preparation an appetizing smell and enhances it taste properties. Preparing tomatoes and basil for the winter is quite simple, and recipes with photos will help you with this.

Most options are similar in composition, but there are differences in the amount of ingredients. In addition to basil, you can add pepper, garlic, bay leaf, dill, onion. Other fragrant herbs There is no need to add it, since basil already has a rather characteristic smell.

Tomatoes without sterilization for the winter

There is no need to sterilize jars with the workpiece if used in cooking citric acid, which extends the shelf life of snacks. According to this recipe, the tomatoes are sweet and sour with spicy oriental notes in taste.

Ingredients:

2 kg of tomatoes;
3-4 sprigs of basil;
5-6 black peppercorns;
1.5 liters of water;
tbsp heaped sugar;
tbsp salt;
½ tsp. citric acid.

Preparation:

Basil sprigs are divided into several small parts and placed at the bottom of the jar. Add a couple of peppercorns to them.

Tomatoes are laid in rows all the way to the top. Place the remaining pepper on top.

Boil 1.5-2 liters of clean water on the stove and quickly pour boiling water into the jar. Let the contents of the jar stand for 5-7 minutes, then drain the water.

Prepare the brine: dissolve salt, sugar and citric acid in 1.5 liters of water. The resulting mixture, brought to a boil, is poured into the contents of the jar. Quickly close the container with a strong lid and, after cooling, put it away for storage.

Pour boiling water into jars with extreme caution so that the tomato skins do not burst.

Tomatoes with basil “Finger lickin’ good”

Tomatoes prepared this way have a piquant taste due to garlic and basil. If desired, the quantity of ingredients can be changed at your discretion.

Ingredients:

2-2.5 kg of vegetables;
8-10 cloves of garlic;
3-4 dill umbrellas;
4-5 sprigs of basil;
2 liters of water;
2 tbsp. Sahara;
tbsp salt;
½ tsp. vinegar.

Preparation:

Wash the tomatoes and cut out the stalk. The garlic is divided into 3-4 parts and each part is inserted into the place from which the stalk was cut out.

Dill, basil, and lastly tomatoes are placed in the container. In the middle and top of the jar, place dill and basil between the tomatoes.

Boil water in a saucepan, add salt and sugar and add vinegar. Hot brine is poured into the jar to the very top and sterilized in boiling water for 10-15 minutes, then the sterilized container with the workpiece is rolled up with a lid.

Recipe for a 1.5 liter jar

For lovers of the classics, you can prepare tomatoes using the standard method. If you want to make the tomatoes sweeter, you can add 1.5-2 times more sugar than indicated in the recipe.

1-1.2 kg of tomatoes;
1.5 liters of water;
3-4 garlic cloves;
5-7 basil leaves;
1-2 dill umbrellas;
1.5 tbsp. granulated sugar;
tbsp salt;
2-3 bay leaves.

Preparation:

The tomatoes are pre-soaked in water for a couple of hours, then dried on a towel.

Bay leaf, basil, dill and garlic (about half of the total ingredients) are immersed in a dry container at the bottom.

Make 1-2 punctures in the tomatoes with a needle, then press the punctured fruits tightly into a jar, placing the remaining greens and garlic between them.

Brine is boiled in a saucepan by mixing water with salt and sugar. When the mixture boils, pour it into the contents of the container.

Sterilize the workpiece in microwave oven or in the oven for at least 10 minutes. After cooling, the tomatoes can be stored.

Recipe for tomatoes with basil for 1 liter jar

Tomatoes salted in a small container are very convenient to use. The workpiece does not have time to deteriorate, as it is eaten in a maximum of 2-3 times.

Ingredients:

0.7-0.8 kg of vegetables;
4-5 basil leaves;
½ medium onion;
2-3 black peppercorns;
tbsp granulated sugar;
tbsp salt;
2 bay leaves.

Preparation:

Place 2-3 basil leaves and a few rings of chopped onion on the bottom of the container.

Place tomatoes in a jar and place them carefully so as not to crush them. Place onion rings between the tomatoes.

When all the fruits are in the jar, put on top Bay leaf and sprinkle with black pepper.

Heat a liter of water on the stove, and after boiling, dissolve salt and granulated sugar in it. Hot brine is poured over the tomatoes so that all the fruits are covered with water.

Sterilize the workpiece in any convenient way - in a microwave oven, oven or boiling water. After sterilization, close the workpiece with a lid and keep it at room temperature until completely cooled.

Attention!

So that the onion does not have to be cut “with tears in your eyes,” it needs to be scalded.

Cherry with basil for the winter

Beautiful, neat cherry tomatoes are perfect for pickling with aromatic herbs. The preparation in a jar looks very appetizing thanks to the miniature fruits and green-purple basil leaves.

Ingredients:

about 1 kg of small tomatoes;
in a bunch fresh basil and dill;
bay leaves – 2 pcs.;
3-4 peppercorns;
3-4 garlic cloves;
1 tbsp. granulated sugar;
½ tbsp. salt;
tbsp honey;
tbsp vinegar 6%.

Preparation:

Tomatoes are cleaned of contaminants and pricked in different places 2-3 times so that pickling occurs faster.

Transfer the tomatoes to a small saucepan, add garlic cloves, salt and granulated sugar, peppercorns and dill.

Bring a liter of water to a boil on the stove and pour it into a saucepan with tomatoes. Leave the tomatoes in the water until they cool completely.

When the contents have cooled, use a slotted spoon without brine to transfer the tomatoes with other ingredients to a storage container. The brine remaining in the pan is boiled again and basil, vinegar and honey are added to it.

Pour the brine into a jar and sterilize the container for 10-15 minutes.

Marinated tomatoes

Those who like sour things will love pickled tomatoes. For preparation, you can use either wine or apple cider vinegar.

Ingredients:

1-1.2 kg of tomatoes;
2-3 sprigs of basil;
2 dill umbrellas;
2-3 black peppercorns;
tbsp granulated sugar;
tsp salt;
tbsp vinegar 6%.

How to cook:

Place dill and basil in a clean, prepared container and add black peppercorns. Then place the vegetables in even rows.

Dissolve sugar and salt in a liter of hot water and bring the mixture to a boil. Add vinegar and turn off the heat.

Pour boiling brine over the contents of the jar and quickly roll up the lid. It is not necessary to sterilize the workpiece with vinegar.

A snack using any method turns out delicious, and it will last a long time if several conditions are met:

the jars are pre-washed with soda solution or with added salt;
the lids must fit tightly to the throat and not allow air to pass through;
Tomatoes should only be stored at low temperatures (10-20 degrees Celsius) and in a dark place.

You can try pickled tomatoes in the second month. The longer the workpiece sits, the more intense its taste will be, and the smell will acquire a bright aroma. The appetizer can be served as a side dish for meat or boiled potatoes; it goes well with stewed cabbage and other pickled vegetables.

Calories: Not specified
Cooking time: 60 min

There are already quite a lot of types of pickled tomatoes, let's make them original snack. It will be delicate salad of tomatoes with basil for the winter. I show the recipe with photos in detail, so you can easily repeat it. Red basil will do tomato sauce in a salad it is piquant and very tasty. This kind of salad can be served as cold snack. Tomato-basil salad goes well with boiled rice, spaghetti, and even with buckwheat. If you decide to make pizza, you can coat the sheets of dough with lettuce sauce.
Cooking time: 60 minutes.

Ingredients for 2-3 jars (500 ml):
- dense cream tomatoes - 800-1000 g,
- soft and ripe tomatoes of any size - 600 g,
- bell pepper- taste,
- red basil - 3 sprigs,
- garlic - 2 cloves,
- ground paprika (smoked) - 0.5 tbsp. l.,
- vegetable oil- 30 ml,
- grape vinegar - 2.5 tsp,
- sugar - 2.5 tbsp. l.,
- salt - to taste,
- allspice peas - a pinch,
- cloves - 2 pcs.,
- spicy Bell pepper- optional.

Step by step recipe with photo:

Prepare winter salad with tomatoes and basil it’s not difficult, it just takes a lot of time to peel the tomatoes. Start with dense creamed tomatoes. Make a cut on each fruit with a knife and place it in boiling water. After 10 minutes, remove the tomatoes from the cooled water and peel them.

Cut the prepared tomatoes into large slices or halves and place in one deep plate.

By that time, boil cooled water in a saucepan and put the tomatoes set aside for the sauce into it. Remove the saucepan from the heat, and after 10 minutes you can peel the tomatoes. Cut the tomatoes into arbitrary pieces.

Grind the tomato mass with a blender, adding sugar and salt. If the tomatoes are quite acidic, you can use more sugar.

Wash the red basil and add to tomato juice whole or finely chopped. Throw in the chopped garlic and spicy spices in the form of cloves and allspice. By the way, you can use celery greens with or instead of basil.

To add piquancy and brightness to the sauce, add a teaspoon of smoked (or regular) paprika to the juice.

Cook the tomato sauce over moderate heat with constant stirring for 15 minutes, then pour in the vegetable oil and grape vinegar. Cook the tomato sauce for about five minutes more.

During this time, fill sterilized jars with tomato halves. For flavor, you can add bell pepper to them, if desired.

Pour boiling sauce over the tomatoes in the jar and cover with a lid. Send the jars of tomato salad to sterilize for 15 minutes, and then roll up the lids. Keep the salad upside down until it cools completely and put it in the pantry.

Best regards, Elbi.
If you have unripe tomatoes left from your harvest, I recommend preparing

Hot, spicy, sour, green, with chili - unusual and delicious recipes canned tomatoes so many. Each housewife has her own recipe, tested over the years and approved by her family. The combination, basil and tomato, is a classic in cooking.

Marinated tomatoes with basil prepared for the winter acquire a piquant taste. Another important distinctive feature of the recipe is that we will marinate the tomatoes without vinegar. Citric acid will add a sour taste to the marinade. We will need a minimum amount of ingredients and some free time. A step-by-step photo recipe will help you make such an original preparation.

The necessary products are designed for a 1.5 liter jar:

1 kg tomato;
1 sprig of basil.

For the marinade:

0.5 tsp. citric acid;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
water, approximately from 500 ml to 700 ml.

Before we get to the recipe, important nuances by choosing the main ingredients. For this preparation, use only ripe, whole, firm tomatoes, without rot or cracks, of approximately the same size. You can take tomatoes of various varieties. Preferably Slivka, Sanka, but pink varieties are also quite suitable. The quantity may vary depending on the volume of the jar and the size of the fruit.

Basil - it is not necessary to take too young branches. If you have a plant with flowering, then use them safely.

How to pickle tomatoes with basil for the winter without vinegar

Prepare the container. Jars and lids need to be washed well and.

If the tomatoes have stems, they need to be cut off. Wash the basil and tomatoes thoroughly in cold running water.

Place the basil at the bottom of the jar, and place the tomatoes on top.

Boil water and fill the jar with tomatoes and basil to the top. Immediately cover with a lid, without twisting, and let stand for 5 minutes.

After the time has passed, pour the water from the jar into the pan and put it back on the fire. When the marinade starts to boil, add salt, sugar, citric acid and stir. Pour the resulting marinade back into the jar with tomatoes and roll up.

Since our preparation is done not only without vinegar, but also without sterilization, the jars must cool upside down.

Wrap the canned food and leave it like that for about 2-3 days.

No special conditions are required for storing pickled tomatoes with basil. Just put the canned food in the pantry.