Published: 17.09.2015
Posted by: AnyutkaM
Calorie content: Not specified
Cooking time: Not specified

A piece of sunshine on your winter table is a sweetish bright pickled salad of yellow tomatoes and red peppers. The grated carrot also adds color. Sprinkled with juicy half-rings of onion, the salad turns out to be unusually tasty, although it is prepared, at first glance, from a very simple set of products. Boiled with sugar and salt, it turns out to be quite soft, but the vegetables do not lose their taste. This salad can be a great snack. Due to the absence of garlic and pepper in the curl, it can also be served on the children's table. Sweet and sour tomatoes will be loved by everyone! Serve this salad with fresh herbs. Parsley and basil are great for tomatoes. And then your dish will turn out to be festive and interesting.

Yellow tomato salad for the winter - a recipe with a photo.

You will need:

- 3 kg of yellow tomatoes,
- ½ kg of pepper,
- ½ kg of carrots,
- ½ kg of onions,
- 2 tbsp. salt,
- ½ tbsp. granulated sugar.

Step-by-step recipe with photo:

Choosing yellow tomatoes of fleshy varieties. The fruits should not be overripe. It is better to take even slightly unripe ones, the main thing is that they are firm, since we will cook them for a long time and they should not turn into porridge.
Cut the washed vegetables into large slices. Carving out the green corners along the way. Scrape the carrots with a knife, removing the top layer. Rinse under the tap and rub coarsely.
Wash the red bell pepper and divide it in half, so that at first it is convenient to clean the middle. Leftover and adhering seeds can be washed off under the tap. Cut a piece of pepper into thin strips.
Divide the onion peeled from the husk into two halves and finely chop each one.

Mix vegetables and add spices to them. We put all this in a spacious pan with enamel or stainless steel walls. We put on the stove and turn on the fire to a minimum.

So preparing a salad of yellow tomatoes for storage in the winter will take about two hours. During this time, a lot of liquid will evaporate, and the salad will turn out thick.

We lay out the hot mixture in sterilized jars. We roll up and send them to a permanent storage location when they are completely cool.

Tips: You can add a variety of ingredients to your winter yellow tomato salad during the cooking process. A little garlic will not hurt if you put it straight whole, dividing it into cloves. This preservation can also be made from ordinary red tomatoes, however, the requirements for the fruits remain the same: they must be firm and not overripe.
Bon Appetit.
Starinskaya Lesya
See also how to cook

Every year, starting in summer, vegetables are harvested for future use, and among other things, yellow tomatoes are canned in various forms for the winter, providing you with excellent snacks in the cold season.

1 Roll the whole yellow tomatoes

This is the easiest way, since the fruits are washed well enough, after which they will be ready for curling. You will need about 450 grams of tomatoes, half a chilli pod, a couple of garlic cloves and the same number of basil sprigs for each liter jar or for 1 liter of twist in a larger container. For pouring for the same volume, take 2 thirds of a tablespoon of salt and about 15 milliliters of 9% vinegar. Such vinegar can be made by diluting 1: 7 with 70% essence with water..

This type of recipe is very simple. So, put basil in a sterilized jar, then put garlic there, which is considered the best spice. Now we put the tomatoes in even dense rows, and then throw hot peppers cut into thin rings into the container. Now the salting of yellow tomatoes begins directly, for which a special filling is not needed, it will be much easier to prepare them for the winter. We put salt according to the recipe, pour in the freshly boiled water, add vinegar. It remains to place the jars in a low saucepan on a folded towel or wooden teapot stand and pasteurize the pickled fruits for 15 minutes, then close for the winter.

Do not forget, when the canning is over, turn the cans upside down until they cool completely. To prevent cold draft air from accidentally hitting them, it is better to cover the curls with a blanket.

Every housewife has such recipes, and here is another salting for the winter, with a lot of ingredients. So, we are counting on the same liter jar or 1 liter of the workpiece. We take about 400 grams of tomatoes, 1 each onion and bell pepper, several sprigs of dill, basil and parsley, as well as 2-3 leaves of bay pepper. All this is washed, then we sterilize the jars, on the bottom of each we put bay leaves and finely chopped greens. We cut the onion into slices and also throw it into the container. It is enough to divide the pepper in half and remove the core, add it to the rest of the ingredients at the same time as stacking the tomatoes.

In order for the salting for the winter to be done efficiently, the tomatoes should not be tamped, and at the same time, they do not need to rise sideways over the edge, let it be better to almost reach the neck. We boil water and pour it into containers, which we immediately close (without rolling up). After 15 minutes, remove the lids and pour the liquid into the pan, where we add 1 tablespoon of sugar and salt, boil, add 1 tablespoon of 9% vinegar to the jar and fill it with filling again. Close and roll the pickled tomatoes tightly. Such canning of yellow tomatoes for future use for the winter allows you to do without pasteurization.

2 Twist the tomatoes into slices in jars

Unlike other varieties, yellow tomatoes have a denser pulp, which allows you to cut them before preserving for the winter. There are different recipes for tomato slices, including quite complex ones, but we offer a simple and at the same time not quite ordinary option. So, you will need the same amount of tomatoes that the previous recipes recommended, that is, 400-450 grams, as well as 1 pod of hot pepper, a few bay leaves, 2-3 cloves of garlic.

Pickling tomato slices

For the marinade, in which the salting will take place, we take 80 grams of sugar, 1 tablespoon of salt, 1.5 tablespoons of gelatin and 50 ml of 6% vinegar. Such a concentration of the latter can be obtained by mixing 70% essence with water at the rate of 1:11 parts. We wash the fruits under running water. We sterilize the jars and put bay leaves, chili peppers and garlic chopped into rings on their bottom. Cut the tomatoes into slices (in half or in quarters, depending on the size). Dissolve gelatin in 1 glass of warm water.

Now we boil water for the brine, for which we put the amount of salt and sugar indicated in the recipe for 1 liter of boiling water. When the ingredients dissolve, turn off the gas, add vinegar, cool the marinade and mix with gelatin. Fill the jars with the filling, which we then put on low heat and pasteurize for 15 minutes in a saucepan with hot water. Next, roll up the pickled tomatoes, turn over and set to cool under the covers.

3 Making delicious salads

Salting can be different, both whole fruits and chopped, but we propose to go further and make pickled yellow tomatoes in the form of a salad for the winter, the recipes for you are quite simple. For the first, take an equal amount of bell pepper and tomatoes so that their total weight does not exceed 450 grams (we focus on 1 liter of the workpiece). Add 20 grams of honey and 1 tablespoon of salt to the specified amount of washed and chopped fruits. There is also added 100 milliliters of apple cider vinegar, which is much more useful than table vinegar.

Yellow tomato salad

Now we are waiting for the juice to appear, after which we put the container with tomatoes and peppers on gas (preferably an enamel saucepan). After boiling, keep on low heat for about 10 minutes more, stirring constantly so that it does not burn. We quickly sterilize the glass container and put the mass obtained after cooking into it, then put it on gas in a low saucepan with water to pasteurize on low heat for another 15 minutes. It remains only to roll up and cool slowly under the covers. As you can see, such salting for the winter will not take much time.

The second recipe will allow you to cook pickled tomatoes in large quantities. We take 3 kilograms of tomatoes and 1 kilo of bell pepper, preferably red. You will also need a pound of onions and the same amount of carrots. I wash all the vegetables, after which we cut the tomatoes into slices of arbitrary thickness. Cut the onion into half rings, the thinner the better, and it is advisable to chop the pepper into strips, having previously peeled off the cores. Grind the carrots on a coarse grater, then mix all the ingredients.

We put 2 tablespoons of salt and a pound of sugar in the resulting cut, wait for the juice to appear and put in an enamel saucepan over low heat. We cook for 2 hours, then the vegetable mass must be transferred to sterilized jars. We roll up the metal lids that were previously soaked in boiling water, turn the containers upside down and set to cool. This salting for the winter, like the previous one, does not provide for the use of table vinegar, and therefore the recipes we proposed are very useful.

In this article, we will tell you and show you in a video how you can quickly and easily cook yellow tomatoes for the winter whole, as well as slices and in the form of salads

Yellow tomatoes pickled for the winter

Pickled yellow tomatoes for the winter, a recipe with a photo of which I propose, is an incredible combination of ease of preparation and a delicious result. Probably, as long as we women will live, we will experiment so much with new recipes for pickling tomatoes. Either a neighbor or a colleague will treat you to, then we will taste at a party, then on the Internet we will read a bunch of laudatory reviews on a culinary site - and everything that we like should be tried, tested on ourselves and your family.

Ingredients for a 3 liter can:

• yellow tomatoes;
• water - 1.5 l;
• granulated sugar - 70 g;
• coarse salt (not "Extra") - 30 g;
• a set of spices for pickles;
• vinegar 70% - 15 ml, that is, 1 tbsp. spoon.

Cooking pickled yellow tomatoes for the winter

1. Sort out the vegetables; for pickling, take the fruits that are dense, intact and not too large. Wash them thoroughly in cool water, remove the stalk from each vegetable and dry.

2. Place the spices at the bottom of the prepared jar. The standard set includes cherry or currant leaves, horseradish (leaves or roots), green dill umbrellas, lavrushka. Also add allspice peas.

3. Fill the jar with tomatoes. Do not tamp them too much when laying. Do you know how experienced housewives do? Put half the jar, then lightly tap the bottom of the container on the table. But only slightly and on the table at the same time they put a tea towel folded in several layers. Then fill up to 2/3 of the jar volume and tap again a little. So the tomatoes will settle well naturally. Then it remains to add a little more fruit to the very neck. You can also put sweet pepper, just chopped, in any case, my mother does just that.

4. Pour water into a saucepan and bring it to a boil. Pour boiling water over the tomatoes in a jar, cover with a lid (which you will then roll up with) and leave in this position for 25-30 minutes.

5. Then pour the filling back into the saucepan and set on fire. Add salt and sugar, stir thoroughly so that no grains remain.

6. As soon as the brine starts to boil, wait a minute or two, then pour them over the tomatoes, then pour in the vinegar and quickly roll up the lid. Turn the jar upside down, wrap it up with a blanket and let it stand until it cools completely. Then you can put the conservation into storage in the pantry or cellar.

And also make sure to make canned cut tomatoes for the winter (my mother also taught me how to make them).

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Pickled yellow tomatoes for the winter are very tasty, including tomato pickle. Prepared without sterilization. Read the recipe on the website.

Yellow tomato sauce for the winter, the step-by-step recipe of which I want to offer you, tastes somewhat similar to the delicious and beloved by many plum-based tkemali sauce. While the sauce is prepared on the basis of cherry plum or red plum, in this yellow tomato sauce, cherry plum will act as an additional ingredient that enhances the taste of the sauce and gives it sourness. The role of the main violin in this recipe will be played by yellow tomatoes.

Due to the presence of a large amount of spices and garlic, the yellow tomato sauce for the winter turns out to be spicy and unusually fragrant. With such a bright flavor of the sauce, you definitely won't buy it in the store. By playing with a set of spices and herbs, you can change the taste of the sauce and its aroma in different directions. In the event that you like hot and pungent sauces, I recommend adding red pepper powder or finely chopped chili to it.

Such yellow tomato sauce can be used as an addition to meat, fish or seafood dishes. It will perfectly complement the flavor of aromatic or chicken and will add bright colors to any pasta.

Ingredients:

• Yellow tomatoes - 1 kg.,
• Cherry plum - 200 gr.,
• Garlic - 1 head
• Cumin - a pinch
• Dried provencal herbs,
• Ground black pepper,
• Paprika,
• Coriander,
• Sugar - 4 tbsp. spoons,
• Salt - 1 tbsp spoon.

Yellow tomato sauce for the winter - recipe

Wash the yellow ones. Remove stalks if present. Cut the tomatoes into small wedges.

Then pass them through a meat grinder or blender.

Wash the cherry plum and remove the seeds.

Peel the garlic and squeeze it through a press. Pour the tomato puree into a saucepan.

Add cherry plum to it.

Add garlic.

To make the tomato sauce a rich taste, add dried Provencal herbs, black pepper, paprika, coriander, and cumin.

Stir the yellow tomato sauce with cherry plum.

Add salt and sugar.

Stir. After boiling, cook it for another 20 minutes.

If you want a thicker sauce, lengthen the cooking time. But even after 20 minutes, the sauce is thick enough. The finished sauce can be stored in the refrigerator or prepared for the winter. The sauce is poured hot into clean sterile jars and closed with metal lids.

Jars of tomato sauce are turned upside down, wrapped and left to cool. After cooling, the jars are taken out to a cold place.

Yellow tomato sauce for the winter. Photo

I offer you other recipes for sauce and yellow tomatoes. The yellow tomato sauce with bell pepper for the winter is also very tasty.

Ingredients:

• Yellow tomatoes - 3 kg.,
• Bulgarian pepper - 500 gr.,
• Garlic - 2 heads,
• Onions - 500 gr.,
• Chili pepper - 1 pc.,
• Spices: ginger, black pepper, paprika, thyme,
• Salt - 2 tbsp. spoons without a slide,
• Sugar - 4 tbsp. spoons,
• Vinegar - 3 tbsp. spoons

Yellow tomato sauce for the winter with bell pepper - recipe

Cut the chili into rings. Chop the bell peppers into strips, and chop the tomatoes into slices. Peel the garlic and onion. Cut the onion into rings. Pass the garlic cloves through a press. Put chopped yellow tomatoes, onions, two types of peppers and garlic in a saucepan or stewpan. Stir the vegetables. Sprinkle with spices, stir again to distribute evenly.

Cook them over low heat for 20 minutes. During this time, the vegetables should be boiled. Remove the saucepan (stewpan) with vegetables from heat and let cool slightly. Kill the mass with a blender until puree. Pour almost ready-made yellow tomatoes for the winter with bell pepper again into a saucepan and put on fire. Add sugar, salt and vinegar.

After mixing, cook the yellow tomato sauce for the winter for another 15 minutes. It must be poured into cans strictly hot, the cans and lids must be sterilized before that.

Spicy tomato sauce made from yellow tomatoes with lemon is something unusual. The bright yellow color of the sauce and the light citrus aroma will surely please everyone, without exception.

Ingredients:

• Yellow tomatoes - 4 kg.,
• Garlic - 100 gr.,
• Chili pepper - 2 pcs.,
• Salt - 1 tbsp spoon,
• Sugar - 4 tbsp. spoons,
• Lemon - 1 pc.

Spicy yellow tomato sauce with lemon - recipe

Cut the washed tomatoes into wedges. Peel the garlic. Pass the tomatoes, garlic, chili and lemon through a meat grinder. Transfer the sauce mixture to a saucepan. Simmer the sauce for 30 minutes over low heat. Pour salt and sugar into it. Stir the sauce and let it simmer for another 10 minutes.

Each housewife is engaged in the conservation of tomatoes and from year to year rolls more than one can of red tomatoes. But did you know that you can also harvest yellow fruits? They differ from reds in their extraordinary taste, and rolling with the use of such tomatoes has an original piquancy. In addition, the conservation looks bright and colorful.

So that you can pamper yourself and your family with new pickles, we have collected the best recipes for preserving yellow tomatoes for the winter. And for greater visualization, they were accompanied by detailed step-by-step instructions with photos and videos.

Whole yellow tomatoes for the winter

Ingredients

Servings: - + 17

• Yellow tomatoes 1.2KG
• Onion 3 pcs.
• Bulgarian pepper 3 pcs.
• Dill 25 g
• Basil 25 g
• Parsley 25 g
• Bay leaf 6 pcs.
• Sugar 75 g
• Salt 90 g
• Vinegar (9%) 45 ml

Per serving

Calories: 37 kcal

Proteins: 0 g

Fats: 0.8 g

Carbohydrates: 8.4 g

1 hour. 30 minutes. Video Recipe Print

First of all, we sterilize cans and lids for preservation. To make it faster, you can use a microwave oven - for this, pour 1/3 of water into each container (moisture must be present, otherwise the container may explode) and put it in the microwave for about 5 minutes at the highest power. Boil the seaming caps in boiling water.

In the meantime, let's get down to preparatory processes - the bulbs must be peeled and then, together with pepper, tomatoes, parsley, dill and basil leaves, thoroughly rinse under cold running water. We dry everything with paper napkins, cut the onion into large slices, chop the greens as small as possible, and divide the Bulgarian pepper in half with a knife and remove its core.

We begin to lay the preservation in the jars - we put lavrushka and finely chopped greens on the bottom, then we throw chopped onions and bell peppers there and fill the jars with tomatoes to the top.

We put a kettle on the fire and boil water. As soon as it starts bubbling, pour it into the cans, cover them with lids (without twisting) and wait about 15 minutes

Pour the liquid from the containers into a stewpan with a thick bottom, add 75 grams of sugar and 90 g of salt there, stir and put on fire until it boils. As soon as the solution boils, pour 45 milliliters of vinegar into it, mix and remove the saucepan from the flame.

We again pour the finished hot marinade into the cans to the top and roll them up with screwed metal lids (or tin lids with a key - that's what you're used to).

We place the cans upside down on the floor and, tightly wrapped in a warm blanket, leave for about a day until they cool completely.

Advice: try to choose dense and medium-sized tomatoes for conservation - they will definitely remain intact and will look better in jars.

Yellow tomato slices



Cooking time: 1 hour 30 minutes

Servings: 9

Energy value

• calorie content - 28.8 kcal;
• fats - 0;
• proteins - 0.8;
• carbohydrates - 6.4.

Ingredients

• yellow tomatoes - 900 g;
• hot chili pepper - 2 pcs.;
• bay leaf - 4 pcs.;
• garlic - 6 cloves;
• water - 2 l;
• sugar - 160 g;
• salt - 60 g;
• gelatin - 23 g;
• vinegar (6%) - 100 ml.

Step by step cooking

1. Divide the garlic into cloves, peel it and rinse it with tomatoes and chili peppers under a cold running stream. Then cut the tomatoes in halves or quarters (depending on the size of the fruit), chop the garlic into large slices, and cut the hot pepper into rings.
2. Put lavrushka, chopped garlic and chili pepper in pre-sterilized jars at the very bottom. After that, fill the jars to the top with tomato slices.
3. Dilute the required amount of gelatin in one glass of boiling water, stir thoroughly and leave to swell.
4. Take two liters of water into a deep stewpan and put it on a medium flame burner. As soon as the liquid boils, add the amount of table salt and sugar indicated in the recipe, stirring constantly, and wait for them to dissolve. After that, add vinegar and remove the marinade from heat.
5. Cool the filling a little and combine it with pre-soaked gelatin, mix everything thoroughly and fill the jars to the top.
6. Then we cover the container necks with lids and send them into a deep wide container on a cloth or wooden stand for pasteurization. The pan in which the manipulation will take place must be filled 2/3 of the height of the cans with warm water. Pasteurize preservation over low heat for about 15 minutes.
7. Immediately after this, roll up the hot jars with sterile lids and, turning them upside down, wrap them in a blanket and leave in this position until they cool.

Advice: Be sure to choose jars for sterilization without chips, cracks, or other defects - this will protect your conservation from explosion.

Pickled yellow tomatoes with peppers, onions and carrots - fingers lick

Cooking time: 3 hours

Servings: 50

Energy value

• calorie content - 58.1 kcal;
• fats - 0;
• proteins - 0.8;
• carbohydrates - 13.7.

Ingredients

• yellow tomatoes - 3 kg;
• Bulgarian red pepper - 1 kg;
• onions - 1/2 kg;
• carrots - 1/2 kg;
• salt - 60 g;
• sugar - 500 g

Step by step cooking

1. Let's start the preparation of preservation with the preparation of vegetables - peel the onions and carrots, then thoroughly wash them with tomatoes and bell peppers under a cold running stream of water and dry thoroughly with paper towels.
2. Next, in tomatoes, it is necessary to remove the attachment points of the stalks and cut them into arbitrary slices, we remove the pepper from the seed boxes and cut into strips, rub the carrots coarsely on a vegetable cutter, and chop the onions into thin half rings.
3. We combine everything in a spacious container and mix thoroughly with each other. Then we put 60 grams of salt and 0.5 kg of sugar there and leave it to brew until the juice appears.
4. As soon as enough liquid has emerged, put the pan with vegetables on low heat and leave to simmer for about 2 hours. Remember to stir occasionally with a wooden spatula to avoid burning.
5. After this time, we lay out the resulting vegetable salad in sterile jars and roll them up. Turn the preservation upside down and wrap it in a warm blanket, leave it for about one day until it cools down.

Advice: for more piquancy during cooking, you can add garlic, divided into cloves, to the recipe - this will not interfere with the snack, but will only decorate it and add additional flavor notes.

Yellow tomatoes cherry for winter

Cooking time: 50 minutes

Servings: 7

Energy value

• calorie content - 65.8 kcal;
• fats - 4.4;
• proteins - 0.7;
• carbohydrates - 5.9.

Ingredients

• yellow cherry tomatoes - 750 g;
• garlic - 3 cloves;
• hot chili pepper - 1.5 pcs.;
• parsley - 4 branches;
• mustard (grains) - 3 tsp;
• cloves - 4 pcs.;
• black pepper (peas) - 1.5 tsp;
• mustard oil - 75 ml;
• water - 750 ml;
• salt - 45 g;
• sugar - 75 g;
• table vinegar (9%) - 75 ml.

Step by step cooking

1. We sort out the yellow cherry tomatoes and, getting rid of the withered and unripe fruits, rinse them under running water. Then we put them in a colander, let the excess liquid drain and dry them with paper napkins.
2. Following this, thoroughly wash the parsley and chili. We chop the greens as small as possible, and the pepper, having got rid of the seed and partitions, cut into thin rings.
3. Divide the garlic into cloves and peel them, then, after washing them, chop them into thin slices.
4. Pour boiling water over pre-sterilized jars and lay out the tomatoes mixed with garlic, parsley and chili.
5. Now let's take care of the marinade - for it you need to pour 750 milliliters of water into a thick-walled stewpan, add mustard seeds, cloves, peppercorns, salt and sugar there and send it all over low heat on the stove. As soon as the liquid boils, let it simmer under the lid for about 10-12 minutes. Then pour 75 milliliters of vinegar and mustard oil into the marinade, bring the solution to a boil again and remove from heat.
6. Pour all the jars with the blanks to the top with hot marinade and roll them up with a key or tightly seal them with screw caps. Turning the cans upside down, remove them under a warm blanket and leave them to cool completely.

Advice: to quickly and easily cope with container sterilization, you can do it in the oven. Rinse all jars with cool water and then place them wet on a baking sheet, bottom up, send to a cold oven and adjust the temperature in it to 120 ℃. Your sterile jars will be ready to use in 15 minutes.

Among these easy recipes, you will definitely find one that you like, and even an inexperienced hostess can cope with them. Therefore, rather run to the kitchen and bring your culinary masterpieces to life. Cook with pleasure, and we wish you new interesting and tasty finds and bon appetit!

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Calorie content: Not specified
Cooking time: Not indicated

The process of canning tomatoes has its own well-established algorithms, but the taste of the preparations always turns out to be different. The most important secret is the selection of spices. Only dry seasonings can give the marinade an incredible lasting flavor. If you use dry seeds instead of dill rosettes, you will have a rich dill flavor. Carnation buds will also contribute, they will provide a pleasant light pungency. And so, see how delicious yellow tomatoes are harvested for the winter, a recipe with a photo of your fingers is already waiting for you below.



Products:

- tomatoes - 1.7 kg,
- bell pepper - 1 pc.,
- a set of spices for preservation (garlic - 3 cloves, black currant leaves, hot pepper - 1/3 of the pod, clove buds, sweet peas, dill seeds, black peppercorns),
- water - 1.3-1.4 l,
- salt - 40 g,
- sugar - 60 g,
- vinegar 9% - 50 ml.

This makes one three-liter jar of canned yellow tomatoes.

Recipe with photo step by step:

1. Conveniently canning tomatoes, small and medium, so that they are "for one or two bites." When a large company gathers at the table, many are afraid to take large canned tomatoes from the plate, as there is always a risk of “decorating” the tablecloth with drops of juice. Small tomatoes do not represent such a danger, they look tempting and "fly away" instantly.




2. The tomatoes are sorted out, the stalks are torn off, then all the vegetables are washed.




3. A set of spices helps to form a special piquant taste of tomatoes. Black currant leaves and garlic cloves are placed on the bottom of a sterilized jar. Pour in half a teaspoon of dried dill seeds. Add 4 buds, 5-6 black peppercorns and 4 sweet peas.




4. Next, lay yellow tomatoes in tiers, trying to squeeze strips of bell pepper and thin rings of hot pepper between them.






5. Pour the prepared yellow tomatoes with boiling water, close the neck of the jar with a sterilized lid. The tomatoes are heated for 15 minutes.




6. Water is poured into a saucepan. Typically, the dill seeds end up in the pot as well. Add sugar and salt. The marinade is put on fire and boiled for 3-4 minutes over medium heat.




7. Pour vinegar into a jar of tomatoes.




8. Tomatoes are poured with boiling marinade, the jar is rolled up and turned upside down. Wrap the jar, leave in this form until it cools.






9. After 12 hours, the jar can be taken to the closet or cellar. Tomatoes are perfectly stored throughout the year, the marinade remains transparent.




10. Before serving