Tomatoes are used for the preparation of main dishes, salads, in marinated form they are good as an independent snack. They are closed for the winter, many hostesses. Among the most unusual appetizers of these vegetables are roasted tomatoes, which are easy to make for the winter. In taste, they resemble at the same time both ordinary pickled tomatoes, and dried ones, and at the same time their organoleptic qualities are completely unique. If you want to surprise guests and households with your culinary skills, roll up a few jars of roasted tomatoes, they almost certainly did not try this dish.
Cooking Features
Roasted tomatoes for the winter are prepared according to different recipes, there is no single technology for making this savory snack. But there are a few common points, the knowledge of which will help the cook achieve the desired result.
- Tomatoes for the winter are harvested roasted whole. For this reason, it is not recommended to use large fruit. Ideal for this purpose tomato variety cream. Any varieties of cherry tomatoes can also be used for such blanks.
- Fruits must be strong, otherwise during frying they burst, soften, lose their shape and turn into a little appetizing mass. Over-grown tomatoes are best used for other blanks. You can fry just ripened, slightly unripe fruits, or even green tomatoes. The taste of the finished snack will depend on the variety of tomatoes and the degree of their maturity.
- Oil for roasting tomatoes should be used refined. In the unrefined product under the influence of high temperatures harmful substances are formed. The exception is olive, it is suitable for frying products even in crude form. It is also important that the butter is not rancid, otherwise the taste and aroma of the finished snack you just do not like.
- Banks for roasted tomatoes harvested for the winter should be thoroughly washed and sterilized. The lids also need sterilization, it is carried out by boiling. For storage of canned food in the refrigerator, you can close the cans with nylon caps, otherwise only metal cans are used to ensure tightness.
The storage conditions of fried tomatoes, closed for future use, depend on what recipe they were conserved. The shelf life of snacks is at least 6 months, but often it lasts longer.
The classic recipe for roasted tomatoes for the winter
Composition (1 l):
- small strong tomatoes (ripe) - 1 kg;
- garlic - 5 cloves;
- sugar - 50 g;
- salt - 5 g;
- table vinegar (9 percent) - 60 ml;
- water, vegetable oil - as needed.
Method of preparation:
- Wash the tomatoes, dry them well with a napkin. Falling into the pan with hot oil, water drops will “shoot”.
- Peel and chop the garlic cloves with a knife.
- Sterilize the jar and the lid that fits it. You can use the banks of 0.5 l.
- Heat a small amount of vegetable oil in a large frying pan, put the prepared tomatoes on it.
- Fry them, occasionally gently turning them over until they turn slightly black from the barrels.
- Transfer hot roasted tomatoes from the pan to a sterilized jar. When filling the jar with vegetables, sprinkle them with garlic pieces.
- Put sugar and salt in a jar, pour in vinegar.
- Boil water, pour boiled water over roasted tomatoes. Water should reach the very edges.
- Roll up the can, flip over, wrap. Cooling in the conditions of a steam bath, the billet is subjected to additional preservation.
Tomatoes made according to this recipe are well worth it even at room temperature, but they will not deteriorate longer if they are stored in a cool room where the temperature does not rise above 18 degrees.
Roasted green tomatoes for the winter
The composition (1, 5 l):
- small green tomatoes - 1 kg;
- water - 1 l;
- table vinegar (9 percent) - 60 ml;
- sugar - 40 g;
- salt - 5 g;
- vegetable oil - as needed.
Method of preparation:
- Wash and dry green tomatoes with a napkin.
- Heat the oil, fry the tomatoes from all sides.
- Spread tomatoes in sterilized jars.
- Boil water, add salt and sugar into it, boil, stirring, for 5 minutes. You can add spices (peppercorns, bay leaf).
- Pour in vinegar, stir, remove the marinade saucepan from the heat.
- Fill the tomatoes with hot marinade.
- Hermetically close them with metal lids, flip over, wrap.
Once cooled, jars of roasted green tomatoes can be put away in a pantry or other cool place where supplies are usually kept in your home for the winter.
Roasted tomatoes for the winter without vinegar
The composition (0, 5 l):
- small red tomatoes - 0, 8 kg;
- olive oil - 80 ml;
- garlic - 4 cloves;
- dried basil - 5 g;
- dried thyme - 5 g;
- dried mint - 5 g;
- salt - to taste.
Method of preparation:
- Prepare the tomatoes by washing and drying them with a kitchen towel.
- Cut the garlic into thin plates.
- Pour oil into the pan, heat it, put tomatoes in it. Fry them over medium heat (or slightly less than medium) for 10 minutes.
- Sprinkle with salt and herbs, stir gently, reduce heat. Pass the tomatoes for another 10 minutes.
- Add the garlic, continue frying the vegetables for another 10 minutes. By this time, the tomatoes will start up the juice and decrease in size.
- Transfer the tomatoes into the prepared jars, pour the tomato-oil mixture from the pan in which the vegetables were being cooked.
- Close the cans, after cooling down, put them in the refrigerator.
Fried tomatoes prepared according to the recipe above are aromatic, resemble dried tomatoes in taste, but can only be stored in the refrigerator.
Roasted tomatoes, preserved for the winter, are a unique snack to taste. They can also be used to prepare other dishes: zazharki for soup, vegetable stew.
