Tomatoes with rice for the winter - a popular billet, healthy and tasty. The best proven recipes for tomatoes with rice for the winter

Tomatoes with rice for the winter - a popular billet, healthy and tasty. The best proven recipes for tomatoes with rice for the winter

Tomatoes with rice for the winter is a unique preparation that will be an excellent snack, a delicious side dish or a completely separate dish.

Rice Tomatoes for Winter - General Cooking Principles

For the preparation of tomatoes with rice for the winter, two main ingredients are needed - tomatoes and rice. Also onions, Bulgarian pepper, carrots can be part of the preparation, eggplants, zucchini and mushrooms are often put. To make the dish sharp, add hot pepper and garlic. But with spices it is better not to be zealous, just a small amount of parsley, dill, black pepper, bay leaves. In some recipes there is a carnation, rosemary, cilantro, in this case, an amateur, but it is better not to get carried away, you can add these ingredients only for flavor.

Tomatoes: different types of tomatoes are used in the preparation, preference is given to red or brown varieties. Tomatoes are picked, removed the stalk, cut off if necessary, tainted places, washed and cut, according to the recipe. In order for the fruit to preserve all the juices when cutting use a sharp knife.

Rice: In order for the rice in the billet to be soft and tasty, it should be properly prepared. First you need to thoroughly wash the rump, then boil. Water should be twice as large as cereal. As soon as the liquid boils, reduce the gas and, while stirring, bring the rice to readiness. The finished cereal is washed again and reclined in a colander with small holes.

You can use any rice to your taste: round grain is best absorbs the smells and tastes of additional ingredients, but it is easy to digest, but the long grain looks very nice in the workpiece, because it does not boil soft, but this flavor is inferior to the first one.

1. Tomatoes with rice for the winter “Assorted vegetables”


• two and a half kg of tomatoes of one variety;

• kilogram of young zucchini;

• kilogram of sweet bell pepper;

• slightly more than a kilogram of carrots;

• a pound of onion;

• 350 ml grow. oils; • 100-120 grams of salt;

• 120 grams of sugar;

• 300 grams of dry rice;

• 250 ml of 9% vinegar;

• ten peas of black and allspice;

• 5-8 clove buds;

• bay leaves.


1. Rinse all vegetables thoroughly.

2. Peel the onions and carrots, rid the peppers of the seeds and peduncles, trim the tips of the zucchini.

3. Cut vegetables: quarter onion with small rings, carrots with large shavings, zucchini and tomatoes into cubes, and pepper into straws.

4. Pour oil into a large cauldron, put prepared vegetables, add salt and granulated sugar, cook on the quietest fire for an hour, stirring the preservation from time to time.

5. Add peppercorns, thoroughly washed and boiled rice, laurel.

6. Stir, simmer another fifteen minutes.

7. Pour the vinegar, mix, arrange tomatoes and rice for the winter in sterile jars.

8. Sterilize the jars with billet in the oven for twenty minutes, roll up the lids.

2. Tomatoes with rice for the winter with mushrooms


• a pound of fresh forest mushrooms;

• 200 grams of rice cereal;

• 700 grams of tomatoes;

• 250 ml grow. oils;

• 700 grams of Bulgarian sweet pepper;

• 200 grams of sour cream;

• 60 grams of salt.


1. Boil rice until cooked.

2. Boil the mushrooms in slightly salted water, chop them up.

3. To remove the skin from tomatoes, twist them in a meat grinder.

4. Onion cut into half rings, sweet pepper thin straws.

5. Fry the onions together with the boiled mushrooms until cooked, add sour cream, salt, mix.

6. Pour oil into a deep cauldron, lay out tomatoes and peppers, simmer on a quiet fire for about fifteen minutes.

7. Add fried with onion mushrooms, boiled rice, salt. To languish for about half an hour.

8. Roll up ready-made tomatoes with rice in sterile jars hot.

9. Cool under a blanket, put in storage.

3. Tomatoes with rice for the winter with beans


• three kilograms of tomatoes;

• kilogram of onions;

• one and a half kilograms of Bulgarian pepper;

• 700 grams of carrots;

• a glass of dry rice;

• incomplete glass of beans;

• garlic;

• half a cup of sugar;

• 500 ml of oil grow.

• salt (you will need 80-100 grams, to taste); • 130 ml of vinegar (9%);

• chilli pod.


1. Grate peeled carrots with medium chips, chop onion into thin half rings.

2. Scald the washed tomatoes with boiling water and dip them in ice water, remove the peel from the vegetables. Pulp chop.

3. Slice the Bulgarian peppers into half rings, chop the garlic and chili into small cubes.

4. Boil rice until half cooked.

5. Soak the beans for two to three hours, then boil until cooked.

6. Add oil to the cauldron, put the prepared ingredients, with the exception of garlic and chili, simmer for at least half an hour.

7. Pour vinegar, put chopped garlic and chilli pepper.

8. Boil tomatoes with rice for the winter for another ten minutes, roll up hot.

4. Tomatoes with rice for the winter with eggplants


• three kilograms of a half eggplant;

• four and a half kilograms of tomatoes;

• three-quarters cup of rice cereal;

• three kilograms of sweet pepper;

• two kilograms of onion;

• 250 ml of sunflower oil;

• 200 ml of 9% vinegar;

• 150 grams of sugar;

• 120 grams of salt;

• a pound of carrots;

• ground pepper, half a frame of hot pepper.


1. Cut vegetables: peppers squares, diced tomatoes, eggplant sticks, carrots into strips.

2. Heat oil in a cauldron, put onions, carrots. Fry until soft.

3. Add peppers, eggplants, tomatoes. Salted. Stew for forty minutes.

4. Boil the rice until half cooked, put it into the vegetable mixture, add sugar, chopped chili and ground pepper. Stir another fifteen minutes.

5. Pour in the vinegar, mix everything thoroughly and place in prepared jars, roll up.

5. Tomatoes with rice for the winter with cabbage


• five kilograms of tomatoes;

• kilogram of white cabbage;

• 120 grams of salt;

• 700 grams of onions;

• one and a half kilograms of sugar;

• kilo carrots;

• a pound of rice;

• 380 ml of oil;

• 200 ml of vinegar;

• chilli.


1. Wash tomatoes and peel, pulp or finely chop, or scroll in a meat grinder.

2. Peel the seeds from the seeds, cut into strips, chop the chili.

3. Grate the carrots on a grater designed for Korean carrots, chop cabbage. 4. Pour oil into a cauldron or pan with a non-stick coating, warm it up.

5. Put the pureed tomatoes, put them out, stirring ten minutes.

6. Add the remaining vegetables, salt and sugar, simmer another three-quarters of an hour.

7. Put half cooked rice. After ten minutes of quenching pour vinegar.

8. As soon as the tomatoes and rice boil for the winter, mix the billet thoroughly and place in a sterile container.

6. Tomatoes with rice for the winter with zucchini


• kilogram of tomatoes;

• kilogram of sweet pepper;

• a glass of rice;

• 600 grams of zucchini;

• 200 ml of oil;

• 80 ml of vinegar;

• 45 grams of salt;

• bay leaves.


1. Peppers peeled and cut into strips.

2. Blanch tomatoes, cut into small cubes.

3. Boil rice.

4. Squash cut into small slices. If the fruit is old, then you should first remove the skin and remove the seeds.

5. Put all the vegetables in a cauldron, pour in oil, add salt. Stir, simmer for thirty minutes.

6. Add rice, stew for another quarter of an hour.

7. Pour the vinegar, mix, spread the tomatoes and rice for the winter on the banks.

7. Tomatoes with rice for the winter “Simply”


• four kilograms of tomatoes;

• a glass of sugar;

• 700-800 grams of Bulgarian pepper;

• kilo of carrots;

• a pound of onion;

• 50-60 grams of salt;

• 120 ml of vinegar;

• 200 grams of rice.


1. Blanch tomatoes, chop them with a meat grinder or blender.

2. Pepper cut into two parts, remove the seeds, cut into small cubes.

3. Peel and chop the carrots and chop the onion.

4. Pour the washed rice for an hour or two with cold water.

5. Fry onions and carrots in a cauldron in butter until soft.

6. Add pepper, fry, stirring five minutes.

7. Pour half a glass of water, simmer for fifteen minutes, covered cauldron lid.

8. Pour sugar and salt, add tomatoes, simmer another 20 minutes.

9. Ten minutes before being ready to pour vinegar.

10. Before spinning tomatoes with rice for the winter should be thoroughly mixed.

8. Rice-burning Tomatoes with Winter


• three kilograms of tomatoes;

• a pound of onions and carrots; • a glass of rice;

• three hot peppers;

• a pound of sweet pepper;

• 100 ml of vegetable oil;

• 50 grams of salt;

• Lavrushka, ground pepper;

• 100 ml of vinegar.


1. Vegetables peel and cut into small pieces.

2. Chop pepper.

3. Put everything in a saucepan, add salt, vegetable oil, vinegar and raw washed rice.

4. Mix everything thoroughly, put on a slow fire.

5. To simmer after boiling for half an hour. If rice is not cooked, you should increase the cooking time.

6. Five minutes before the readiness add Lavrushka and ground pepper.

7. Arrange the tomatoes and rice for the winter in jars, close the lids.

9. Tomatoes with rice for the winter with paprika and celery


• kilogram of tomatoes;

• two kilos of sweet peppers;

• 700 grams of onions;

• a glass of oil;

• three small bunches of greens - parsley and cilantro;

• three celery stalks;

• a glass of sugar;

• half a cup of rice;

• ten cloves of garlic;

• pepper and salt;

• 50 ml of vinegar;

• 15 grams of ground paprika.


1. Peppers and tomatoes washed and cut into pieces of medium size.

2. Onion cut into half rings.

3. Boil rice until cooked.

4. Heat oil in a cauldron, lay out onions, fry for five minutes.

5. Add pepper, simmer for five minutes, then immediately put the tomatoes. Stew fifteen minutes.

6. Add chopped garlic, salt, sugar, rice, pour vinegar.

7. Arrange celery chopped with ringlets.

8. Stir. Simmer another fifteen minutes.

9. Roll ready-made tomatoes with rice for the winter in sterile jars.

10. Tomatoes with rice for the winter with carrots


• two kilograms of tomatoes;

• three kilograms of juicy carrots;

• 250 grams of rice;

• 80 grams of salt;

• 80 ml of vegetable oil;

• half a cup of sugar;

• 60 ml of vinegar;

• two or three onions.


1. Heat oil in a cauldron.

2. Put the grated carrots and chopped onions, fry for ten minutes.

3. Add tomatoes, chopped in a meat grinder, add sugar and salt.

4. Stew for fifteen minutes.

5. Boil rice and put it to the preparing vegetables, mix, pour vinegar.

6. Bring the tomatoes and rice to the boil for winter, remove the cauldron from the heat, lay out the billet in the jars. 7. Cool, store.

Rice Tomatoes for the Winter - Tricks and Tips

• None of the recipes contains greens, but this does not mean that it cannot be added to tomatoes with rice for the winter. Add chopped dill or parsley leaves to taste, giving your preservation a bright summer look.

• Tomatoes in one billet is best to use the same variety and the same degree of maturity.

• Store tomatoes with rice for the winter in a cool place. It can be a basement or a fridge.

• If a bay leaf is used in cooking, it should be removed before twisting. The fact is that over time, this spice gives even more of its specific aroma, and this can slightly spoil the taste of tomatoes with rice for the winter, giving the piece a bitter taste.

• You should not extinguish the ingredients more than the time specified in the recipes, otherwise they will digest and lose their taste.

• Carrots can be not only chopped on a grater, but also cut into small thin straws.

• Oil for cooking tomatoes with rice for the winter should use only high-quality.

• It is best to lay the hot billet in a warm or hot, just-sterilized container.

• If pepper is used in the harvest, you can take vegetables of different colors, so your preservation will be brighter and more interesting.

• If you do not know what kind of seasoning or spice to use - arrange a spoonful of vegetable preparation in different plates and try adding to each different set of spices. So you determine the best combination for you.

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