It would seem that you can still come up with in the process of conservation of tomatoes. But we have found for you a very original recipe for tasty preparations - tomatoes with garlic for the winter "in the snow". One name is already intriguing. Imagine how your guests will be surprised when you offer them to try a kind of miracle of conservation. And believe me, they will be satisfied, and they will also ask for a recipe for the exit.
"Tomatoes in the snow" with garlic for the winter. Essential Ingredients
I would immediately like to note that this recipe has a number of significant advantages. Firstly, you can take absolutely any tomato for canning. It can be fleshy "giants" or small and neat cherry tomatoes. Even the super-sweet “bull heart” can be used to make “Tomatoes in the Snow” with garlic for the winter.
Secondly, this recipe allows you to vary the taste. If you add a little more “snow”, then the tomatoes will have a more pronounced garlic taste. If you love tomatoes better, then we leave the garlic symbolically (for beauty), and add a little more sugar.
- 550-650 grams of tomatoes.
- Mustard seed - half a teaspoon.
- Black pepper - to your taste.
- Chopped garlic (on a fine grater) - 2-3 teaspoons with a bunch.
- 0.5 teaspoon 70% vinegar.
- Sugar - 4 tbsp. spoons (for marinade).
- Salt - 1 tablespoon (for marinade).
Tomato preparation process
Before starting the process of preserving any tomatoes, they should be properly prepared for this procedure. Like any other, tomatoes "under the snow" with garlic for the winter should not burst when adding boiling water to the jar. To prevent this, the skin of vegetables must be turned into a “colander”. We pierce with a toothpick or a very thin knife in the place where the peduncle was. Thanks to this hole, the tomato peel will not burst or crack, and the vegetables themselves will retain their beautiful and appetizing appearance inside the jar.
If you decide to use cherry tomatoes, then you should not cut them. Larger fruits can be cut into two halves. Do not worry that whole tomatoes will give the wrong color to the marinade, the wrong taste in general or ruin the “snowy” picture.
Can preparation
It is very important when you close the "Tomatoes in the snow" with garlic for the winter, properly prepare the glass containers. Cans should not only be thoroughly washed (preferably using baking soda), but also well sterilized over steam. You can also sterilize jars in the oven or in the microwave.
As for the covers, there are several options. Tin lids are best warmed for about a minute in hot water. But the iron screwdrivers are not afraid and boiling water, because inside them there are no rubber elements. In any case, we are not lazy and be sure to process (sterilize) the covers.
Cooking process
So, for the “Tomatoes in the Snow” with garlic for the winter, we have already prepared everything we need: the tomatoes are washed and pierced, the jars are sterilized, the garlic is grated, the spices are waiting in line aside. We put the tomatoes in a jar so that they occupy 2/3 of the volume. Pour them with boiling water and leave to warm for ten to fifteen minutes. Then we pour the water into the pan, in which the marinade will be prepared for pouring.
Marinade
Add the necessary amount of salt and sugar to the water. Mix thoroughly. When the marinade begins to boil, add bay leaf, a couple of black pepper peas, mustard seeds, coriander (optional).
It is very important to give the marinade time so that the bottom is a sediment from the salt. Try to never allow it to enter banks. Better add a little more water initially, so that during the pouring process you can leave a little marinade with sediment at the bottom of the pan.
Canning
In a jar of tomatoes, put a spoonful of chopped garlic. Pour the marinade and pour half a teaspoon of vinegar right before the can’s closure. Roll up with a key and tin lids. Turn the jar over and leave it in this position until it cools completely.
If initially it seems to you that the marinade turned out to be too muddy, know that fears are in vain. When the garlic finally sinks to the bottom of the jar, the marinade will become transparent, like a tear. And for effective serving, on the contrary, shake the jar. A fan of white “snowy” flakes will immediately rise up and begin to braid each tomato slice.
Pros and advantages of tomato blanks
Recipes "Tomatoes in the snow" are always discussed. Opinions about the beauty and spectacularity, as well as about the taste of tomatoes circulate on the Web a lot. Someone at first glance takes garlic for mold and at first refuses to even try the workpiece. But after people discover a surprisingly delicious marinade, when garlic suddenly turns out to be not a nasty muck, but a very tasty aromatic additive to tomatoes, then guests, as they say, cannot be pulled over the ears.
In addition to the unusual appearance and pleasant taste, tomatoes for the winter "with snow", the recipe of which we are discussing today, have another significant advantage. Due to the fact that they are cooked very quickly (with just one pour), the tomatoes inside the jar retain all their useful substances and vitamins. And the aroma from these tomatoes comes true - summer.
A huge bonus of this recipe is that there are not a lot of ingredients. The process of preparation and use of sterilization of cans with finished products does not require. This is a significant saving of time and effort. Even an inexperienced housewife, who is just starting her hard career in culinary skills, will cope with such conservation. Bon Appetit!