It’s already autumn outside, which means that almost all the harvest has been harvested and hardworking housewives are busy making various preparations for the winter. Agree that on frosty winter days and evenings you want to enjoy something especially tasty. Salted tomatoes go best with your favorite potatoes. There are many recipes for canning tomatoes. Perhaps one of the simplest is a recipe called “Tomatoes with carrot tops.”
Tomatoes with carrot tops for the winter: preparation method
- First you need to prepare a jar: wash it and sterilize it. Boil the lid in water.
- Wash fresh carrot tops thoroughly under running water and dry.
- Place sprigs of tops on the bottom of the jar. Gently press the tomatoes on top of the greens.
- After the tomatoes are conveniently placed in the jar, you should begin preparing the marinade.
- But first, in order for each tomato to retain its bright color and elasticity, it is necessary to carry out heat treatment. To do this, boil water and pour boiling water into a jar. Then immediately drain back into the pan.
- Now the marinade itself: add salt and sugar to the water drained from the jar. Boil, let the marinade sit for about 15 minutes, then add vinegar to it. The marinade is ready. All that remains is to pour in the tomatoes.
- Screw on the containers with sterile lids. Once the twist is complete, be sure to turn the jar upside down.
Delicious tomatoes with carrot tops are ready. All you have to do is wait for the right moment and enjoy the delicious homemade preserves.
3Recipe for tomatoes with carrot tops, celery and onions
The tomatoes are even more aromatic and spicy if you use celery greens and regular onions along with carrot greens. Since onions can provoke strong fermentation, you will have to additionally sterilize such preparations in boiling water.
- Place a quarter of a slightly chopped onion on the bottom of each liter jar. Add a sprig of carrot tops and celery to this. If desired, also use either peppercorns (2-3 pieces) or coriander seeds (7-10 pieces).
- Fill the jars with medium-sized tomatoes. Place another sprig of carrot greens on top of the tomatoes.
- Cook the marinade. For 3 liters of water, add 250 g of granulated sugar, 75 g of coarse table salt and 200 ml of nine percent vinegar.
- Fill jars of tomatoes to the top with boiling marinade and cover them with pre-sterilized lids.
- Place the jars in a tall saucepan and very carefully pour nearly boiling water into it. Only pour very hot water. If you take it cold, the jars will burst. Pour hot water up to the level of the hangers of the jars.
- Place the pan with the jars in hot water on the fire and wait until the liquid boils. Once the water around the jars comes to a boil, reduce the heat to low and cover the pan with a lid.
- Sterilize liter jars of tomatoes for 10 minutes. Then remove them from the water using special tongs or a towel and quickly roll them up with a seaming machine.
- Cool the jars in air and store them in a dark place.
You will see the recipe for sweet tomatoes with carrot tops in this video.
Tomatoes with carrot tops: recipe two
It is impossible to keep tomatoes fresh until winter. But twists come to the aid of housewives. Many people throw away carrot tops without thinking twice. But in vain. After all, with it you can prepare delicious canned tomatoes, which will be very useful for fried potatoes in winter.
Ingredients for a three-liter jar:
- Medium sized tomatoes.
- Bay leaf – 2 pieces.
- Garlic – 2-4 cloves (if you want it spicier, you can do more).
- Peppercorns – 4-7 peas.
- Dill umbrellas – 1-2 pieces.
- Carrot tops - three branches per jar.
- Vinegar 70% - 1 tablespoon.
- Sugar – 5 tablespoons.
- Salt – 2 tablespoons.
- Water – 1 liter.
If desired, you can add more cherry, currant leaves and bell peppers.
Tomatoes marinated with carrot tops. Blanks
Since I love the earth, flowers, gardening and vegetable gardening, harvesting is my seasonal hobby. Now, however, I have reduced my ardor, I only do what my household likes and in small quantities. I don’t want to waste time and effort on something that I’ll probably throw away later. Traditionally, I pickle and salt cucumbers, and always make ketchup, squash and carrot caviar. I'm also always excited to try something new, like today's recipe. A relative told me about it, assuring me that the taste of tomatoes and carrot tops makes an amazing combination. As it turned out later, my mother also knows this recipe and has been using it for several years. It just somehow happened that we didn’t talk to her about this topic. And since my mother’s tomatoes always turn out very tasty, I decided to try it and, of course, tell you the recipe, dear inhabitants of Alimero. Ingredients
For one three-liter or two one and a half liter jars you will need:
- 1.5-1.8 kg of tomatoes (approximate quantity, depends on the size of the tomatoes and the shape of the jar);
- 4 cloves of garlic;
- 1-2 bay leaves;
- 6 peas of allspice;
- a bunch of carrot tops.
Brine*:
- 1.5 liters of water;
- 1 tbsp. l. heaped salt; - 4 tbsp. l sugar; - 2 tsp. vinegar essence. Difficulty:
slight.
Cooking time:
40 minutes.
Preparation
To save time, let's run several processes at once. We put a saucepan with water on the fire to prepare the brine and the jars for sterilization. Boil the lids. While the water is heating up, prepare the vegetables and herbs. We wash the carrot tops, peel the garlic and thoroughly wash the tomatoes. We prick the tomatoes with a toothpick at the place where the stalk is attached. By this time the jars will be sterilized. We place carrot tops (I put three rather fluffy branches), sweet peas, bay leaves and garlic on the bottom of the jars. Place tomatoes in jars. My jars are wide, they are good for pickling tomatoes. Since they fit here more compactly than in narrow ones. Fill with boiling water (still just water, not brine). Leave for 15 minutes, covering with lids. After 15 minutes, drain the water from the tomatoes back into the pan. Boil with salt and sugar. At the very end, add vinegar. Pour in the tomatoes and seal. Briefly invert the jars onto their lids to check the seals. Wrap the jars until they cool.
Bon appetit!
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Cooking process
- First you need to prepare a glass jar. Rinse, sterilize. Sterilize the lids separately from the jars by keeping them in boiling water for 10-15 minutes.
- Wash all the greens that go into pickling (dill, carrot tops, cherry and currant leaves), and peel the garlic cloves.
- Place the carrot tops on the bottom of the jar, thereby preparing a soft cushion for the tomatoes. Top with peppercorns, garlic, dill umbrellas, and bay leaves. Do not place the tomatoes tightly together so that they do not burst.
- When all the ingredients are placed in a container, start preparing the brine.
- Take a pan of the required size, pour in the required amount of water and bring to a boil. Add sugar and salt to the water. As soon as the brine boils, pour it over the tomatoes in the jars to the very top, leave for 15 minutes.
- Pour the brine back into the pan and bring to a boil again. Meanwhile, pour vinegar into the jar of tomatoes.
- As soon as the brine boils a second time, pour it over the tomatoes again.
- All that remains is to screw on the lids - and the tomatoes with carrot tops are ready.
Once the jars have cooled, they can be stored in a cool place. And in winter, when the whole family is together, you can enjoy the wonderful taste of tomatoes and potatoes. Bon appetit!
Canning with carrot tops, garlic and dill
Tomatoes for the winter with carrot tops are an unusual snack that does not require much effort in preparation, but will perfectly diversify your supplies.
Cooking time: 1 hour 5 minutes
Number of servings: 10
Energy value
- calorie content – 47.3 kcal;
- fats – 0 g;
- proteins – 0.9 g;
- carbohydrates – 10.7 g.
Ingredients
- tomatoes – 1 kg;
- carrot tops – 75 g;
- dill – 25 g;
- garlic – 25 g;
- horseradish (root) – 10 g;
- dill seeds – ½ tsp;
- allspice – 5 pcs.;
- granulated sugar – 50 g;
- salt – 25 g;
- table vinegar 9% – 50 ml.
Step-by-step description of preparation
- Tomatoes should be thoroughly washed under running water, dried with waffle or cotton towels and pricked in several places with a wooden toothpick or a fork with sharp teeth.
- Peel the garlic cloves and horseradish root and chop them into large slices.
- We also rinse the greens, namely dill and carrot tops, thoroughly in cool water to remove dust and cut them with a knife, not too small.
- At the bottom of a dry steamed glass container we throw horseradish, garlic, herbs, black peppercorns and dill seeds, tamp the tomatoes on top in layers and pour boiling water over everything for fifteen to twenty minutes.
- After a third of an hour, carefully pour the infusion into a ladle using a special lid with a spout and holes, salt and sugar it and, placing the dishes on a low flame, cook the marinade for about 3 - 5 minutes after boiling. 1 minute before turning off the heat, be sure to pour in table vinegar and stir the solution.
- Fill containers with tomatoes with hot liquid up to the neck, roll them with tin lids and cool under a blanket for 24 hours.
Tip: to make the snack tasty and delight you and your loved ones all winter, choose only optimally ripe vegetables with thick, elastic skin that will not burst during heat treatment.
Another way to preserve
For the winter, tomatoes with carrot tops are cut into pieces (large and medium-sized tomatoes) or halves (small fruits). The tops are finely chopped or crushed into a paste in a blender bowl. It turns out to be a kind of sauce.
Together with green sauce, salt and ground pepper, tomatoes cut into halves are placed in jars and poured with marinade and vinegar. Or boiling water, but with the addition of an aspirin tablet for each liter of preparation container.
Sterilize the jars in slowly boiling water in a saucepan and roll up the lids.
Salted tomatoes with tops
Tomatoes with carrot tops are a simple and quick recipe to prepare. And canned tomatoes will come out tender and aromatic.
Ingredients:
- medium-sized ripe tomatoes;
- coarse rock salt;
- a bunch of carrot tops;
- peppercorns (black or allspice);
- aspirin tablets.
Preparing tomatoes with carrot tops:
- Carry out primary processing of vegetables and herbs. It is better to take tomatoes with thick skin, but they will also work with thin skin.
- Thoroughly sterilize the jars with boiling water or hot steam. Boil the jar lids in clean water.
- Place peppercorns and carrot greens on the bottom of each jar.
- Then fill the jars tightly with tomatoes.
- Place salts and aspirin in each jar. You need to calculate it like this - one tablespoon of salt and one tablet per liter of glass container. And take only coarse salt without flavoring or other additives - only this is suitable for winter preparations.
- Now boil water and carefully pour it into each jar so that all the vegetables are in the brine.
- Immediately seal the jars and invert them onto their lids. Keep warm for 3-4 hours, and then lower into the basement until winter.
Use the same recipe if you want to cook lightly salted tomatoes.
Along with carrot tops, you can use dill inflorescences, horseradish, currant or cherry leaves.
Canned tomatoes with carrot leaves: a recipe for the winter
Ingredients:
- tomatoes;
- 6 liters of water;
- a bunch of carrot tops;
- 600 ml apple cider vinegar;
- 250 gr. granulated sugar;
- 250 gr. salt;
- 12 pcs. allspice;
- 3-4 laurel leaves.
Harvesting method:
- Wash the tomatoes and leaves and dry them.
- Place greens at the bottom of the jar and fill to the top with tomatoes.
- Fill with hot water and let sit for 15 minutes.
- Drain the water into a saucepan, add salt, sugar, bay leaves, pepper, let it boil, and finally vinegar.
- Pour the prepared brine over the tomatoes.
- Roll up the lids.
Tomato salad with carrot tops
Ingredients:
- ripe red tomatoes;
- Bulgarian pepper;
- onion;
- carrot tops;
- salt, granulated sugar;
- sunflower oil;
- table vinegar.
- Rinse all vegetables thoroughly in running water. Process carrot greens separately (sort, soak, wash, dry) - only young, fresh, thin leaves are needed. Peel the peppers and onions. Cut out the place where the stem attaches to the tomatoes.
- Prepare a meat grinder and puree half the tomatoes. Transfer to a saucepan. Cut the second part of the tomatoes into slices. Cut the bell pepper and onion into thin slices.
- Separately, finely chop the carrot tops.
- Add chopped tomatoes, peppers and onions to the saucepan with the tomato puree. Pour a glass of sunflower oil, add salt and sugar to your taste. Stir and cook over low heat.
- After 30-40 minutes, add vinegar and small herbs. Stir and cook for another 10 minutes.
- Place the salad in pre-washed and sterilized jars. Immediately roll up and turn over the cans. Place in a warm cloth. And when cool, put in a cool place to preserve.
Recipe for assorted vegetables of green and red tomatoes with carrot tops
Ingredients:
- 10 young cucumbers;
- 10-15 small multi-colored tomatoes, including green ones;
- ¼ head of cabbage;
- 5 young squash or 2 milk squash;
- 1-2 pcs. large bulbs;
- head of garlic;
- a bunch of carrot stems;
- 3 sweet peppers;
- 30 gr. salt;
- 240 gr. Sahara;
- 400 ml 6% vinegar;
- peppercorns.
Harvesting method:
- Peel the onion and garlic.
- We peel the cabbage head from the top leaves and cut it into pieces.
- Peel the zucchini or squash. It is recommended to cut zucchini into slices.
- We remove the seeds from the pepper, cut off the stalk, and cut it into 5 parts.
- Cut the onion into rings.
- Trim the ends of the cucumbers.
- Place in boiling water for 6 minutes. immerse cabbage and squash or zucchini.
- Place herbs and peppercorns on the bottom of the prepared jar.
- Place vegetables on top in any order.
- Prepare the brine. Boil water, add salt and granulated sugar, after turning off the heat, pour in vinegar.
- Pour in the marinade, not adding up to 1.5 cm of the rim.
- Place the jars in a large saucepan, fill with water, 3 centimeters from the top, and sterilize them together with the lids from the moment the water boils for 14 minutes.
- Let's roll up.
After complete cooling, put it away for storage.
