What are the tomato recipes? What can be cooked from tomatoes, several recipes

Surely no one will argue that tomatoes are very tasty. And if you add garlic and a few other vegetables to them, you will get not only a vitamin bomb, but also an excellent snack! If this product is valued on your table, then in addition to vegetable salads and sauces, you will want to try tomato dishes that will not leave you or your guests indifferent.

Editorial “So Simple!” brings to your attention 10 tomato dishes that you will probably want to try more than once!

Marinated tomatoes (sweet-spicy taste)

Ingredients

• 2 kg fresh tomatoes (ripe and firm)
• 1 red hot pepper
• 2–3 cloves of garlic
• 1 bell pepper
• allspice peas
• carnation
• sugar
• salt
• 9% vinegar

Preparation

1. Place 3-5 allspice peas, 3-5 cloves, 1 clove of garlic (cut into slices), 1/4 bell pepper and a small piece of hot pepper into clean jars.
2. Wash and dry the tomatoes, put them in jars and pour boiling water over them for 20–30 minutes.
3. Drain the water and add 4 tablespoons of sugar and 2 tablespoons of salt per 1 liter of marinade.
4. Boil the marinade and pour into jars. Add 2 tablespoons of vinegar (per liter jar).
5. Roll up and turn over, wrap and let cool at room temperature.

Spicy tomato ketchup

Do you love ketchups and tomato pastes? Instead of stuffing yourself with store-bought sauces that have no clear ingredients, try making ketchup at home. Believe me, its taste and quality will surprise and delight you!

• 1 kg tomatoes, peeled and halved;
• 3 tablespoons olive oil;
• 1/2 cup thinly sliced ​​onion;
• 2 large garlic cloves, minced;
• 1/2 teaspoon red pepper;
• salt;
• 1 tablespoon chopped basil leaves;
• 1/2 tablespoon chopped mint leaves.

Scrape out the seed chambers of each tomato and place them in a sieve set over a saucepan or large bowl. Try to get as much juice out of them as possible by pressing a little on them with a spoon or spatula. Coarsely chop the tomatoes and add them to the resulting tomato juice.

Heat the oil in a large frying pan, add the onion and sauté over moderate heat, stirring, until soft and golden, about 5 minutes. Add garlic and heat for 1 minute. Then add tomatoes with juice and ground red pepper to the onions and garlic. Season with salt and simmer, stirring, until thickened, about 20 minutes. Sprinkle basil and mint on top before serving.

Tomatoes in Korean

Ingredients

• 2 kg coarsely chopped tomatoes
• 4 bell peppers
• 2 heads of garlic
• 2 hot peppers
• greenery

Dressing ingredients

• 100 g vinegar
• 100 g vegetable oil
• 100 g sugar
• 2 tbsp. l. salt

Preparation

1. Grind the garlic and hot pepper in a meat grinder.
2. Chop the greens and layer the tomatoes, a mixture of garlic and hot peppers, then the greens in a 3-liter jar.
3. Pour in the dressing, close the jar with a lid and place it in the refrigerator upside down on the neck.
4. After 8 hours the dish is ready!
5. After the tomatoes have been marinated, the jar can be kept in its normal position.

Tomatoes "Spicy appetizer"

Ingredients

• 1 large zucchini
• 2–3 cloves of garlic
• 5 medium tomatoes
• half a bunch of dill and parsley
• vegetable oil
• mayonnaise
• flour

Preparation

1. Cut a large zucchini into slices 0.5 cm thick.
2. Salt all the circles, mix and leave in a bowl for 5 minutes.
3. Heat vegetable oil in a frying pan, fry each slice of zucchini, first dipping it in flour on both sides.
4. Place the fried vegetables on a plate and let cool.
5. Grease the cooled zucchini with a mixture of mayonnaise and garlic.
6. Cut the tomatoes into slices and place on top of each zucchini.
7. Lubricate with mayonnaise and garlic.
8. Sprinkle herbs on top and refrigerate for 30 minutes.

Crostini with fried tomatoes

Crostini is a popular Italian appetizer—small pieces of toasted bread that can be prepared with a variety of fillings and served with either warm or cold drinks.

• 4 slices baguette;
• 1 clove of garlic;
• grilled (or grilled) tomatoes;
• olive oil;
• salt;
• a handful of fresh basil leaves.

Heat a grill or grill pan. Toast the bread (about 1 minute on each side). Place on plates and grate with garlic. Top each slice of bread with one spoonful of fried tomatoes along with their juice and drizzle with olive oil. Sprinkle with salt and basil.

Salad of peppers and tomatoes in honey dressing

Ingredients

• 1.5 kg sweet pepper
• 1.5 kg ripe tomatoes
• 1/2 tbsp. l. salt
• 100 ml apple, grape or berry vinegar
• 100 g honey
• 10 black peppercorns

Preparation

1. Peel the peppers from the seeds and cut them into pieces, and the tomatoes into slices.
2. Mix the vegetables, add salt, honey and vinegar. Leave until the juice releases.
3. Pour the vegetables into a saucepan and put on fire.
4. Bring to a boil and simmer for 10 minutes over low heat.
5. Pour the boiling salad into sterilized jars, roll them up, turn them upside down and wrap them.

Preparing the sauce

Overripe tomatoes make an excellent sauce that goes with meat, pasta and other dishes. It can be used as a dressing for cabbage soup. To prepare you need:

• ripe tomatoes – 5 kg;
• garlic – 6–8 cloves;
• fresh basil - 1 bunch;
• salt and ground pepper - to taste.

Next, you need to thoroughly rinse the vegetables and give them time to dry. After this, carefully remove the skin and grate the tomatoes using a grater; you can use a blender.

Place the remaining ingredients into a saucepan with the tomato mass: chopped herbs, chopped garlic, salt and pepper. Place everything on the stove and let the sauce boil. Then boil for 10 minutes and turn off. All that remains is to pour everything into sterilized jars with airtight lids. This completes the aromatic sauce.

Satsebeli tomato sauce

Ingredients

• 2 kg tomatoes
• 1 large bunch of cilantro
• 1 head of garlic
• 1–1.5 tbsp. l. salt
• 1/2 tsp. red pepper

Preparation

1. Grind the tomatoes with a blender or meat grinder along with the peel.
2. Place over medium heat and cook until medium thick, stirring constantly.
3. Mix all the seasonings separately (with a blender or meat grinder).
4. Combine all ingredients, mix thoroughly and roll into jars.

Tomato and orange soup

Fry a small onion in sunflower oil along with a clove of garlic. To the onion add 600 grams of fresh tomatoes without seeds or peels, as well as a can of tomatoes canned in their own juice. Pour 0.5 liters of broth from vegetables and roots and a glass of freshly squeezed orange juice into the frying pan, sprinkling the vegetables with basil (you can dry it). Simmer for 20 minutes, then cool slightly and blend in a blender until pureed. Season with salt and pepper to taste. This soup can be eaten both hot and cold, adding a spoonful of rich sour cream and a handful of chopped fresh basil.

Homemade tomato sauce

Ingredients

• 1 kg tomatoes
• 3 apples
• 2 carrots
• 1 tsp. salt
• 1 tbsp. l. Sahara
• 2 tbsp. l. vinegar
• pepper, garlic (to taste)

Preparation

1. Apples, tomatoes and carrots need to be ground in a meat grinder.
2. Add salt, sugar, vinegar and cook over medium heat.
3. Let the water boil for 20 minutes, add crushed garlic, pepper and mix well.
4. Place all the ingredients in jars and sterilize them in a pan of water, after placing a towel on the bottom.
5. Roll up the jars and place them upside down for 12 hours.
6. Store the finished sauce in a dark, cool place.

Scrambled eggs with tomatoes

It sounds simple, but Israeli shakshuka surprises with its originality! It is easy to prepare and can add variety to boring everyday breakfasts.

Ingredients

• 4 diced tomatoes
• 0.5 chopped onion
• 2 tbsp. l. tomato paste
• 5–6 eggs
• 1 tooth chopped garlic
• 1 bell pepper
• 1 tbsp. l. olive oil
• 1 tsp. sweet paprika
• 1 tsp. ground cumin
• 1 chip hot pepper
• 1 chip Sahara
• parsley, salt, pepper (to taste)

Preparation

1. Take a deep cast iron frying pan and heat the oil in it.
2. Sauté the pre-chopped onion in a container until it becomes translucent.
3. Add garlic to onion and cook for 2 minutes.
4. Place the bell peppers in the pan. Cook it for 5-7 minutes. Then you can add tomato paste and tomatoes.
5. Salt and pepper the dish. Don't forget to add a little sugar.
6. Take the eggs and pour them into the pan. Be sure to cover the dish with a lid and cook for 15 minutes.
7. The sauce will gradually evaporate during cooking. Make sure it doesn't evaporate completely. Otherwise, your scrambled eggs will burn and be less tasty.

Eggplants in tomatoes

Ingredients

• 3 kg tomatoes
• 2 kg eggplants
• 200 g vegetable oil
• 200 g sugar
• 100–150 g 9% vinegar
• 2 hot peppers
• 2 heads of garlic
• 2 tbsp. l. salt

Preparation

1. Mince the tomatoes and peppers, add salt and cook for 15 minutes over medium heat.
2. Cut the eggplants into medium cubes. (Not in slices, not in straws, but in bars.)
3. If the peel is too thick, you can cut it off.
4. Add chopped eggplants to tomatoes and peppers.
5. Pour in sunflower oil, sugar and vinegar. Cook for 40 minutes and add crushed garlic at the end of cooking.
6. Pour the mixture into sterilized jars and roll up, turn the jars over and wrap until completely cool.

Simple and delicious homemade tomato dishes: recipes with photos

Fresh juice or puree.

The consistency of the resulting product largely depends on the variety of tomatoes. Fleshy, almost seedless salad varieties are good for puree (or sauce). More watery varieties are better suited for juice. You can first pour boiling water over the tomatoes and remove the skins.

To prepare this dish, tomatoes are crushed to the required state in any way convenient for you. Add salt if desired and eat or drink immediately. Children eat thick puree (especially decorated with herbs) with pleasure. It can be easily converted into a sauce by adding spices (salt, garlic, herbs, lemon juice, sugar) when grinding. This freshly prepared sauce is perfect for all meat dishes and potatoes.

Tomatoes with garlic.

When choosing what to cook from tomatoes, you can grind them through a meat grinder, or you can grind them in a food processor. For garlic, it is better to use a crusher or mortar and pestle. Approximate proportion: for 1 kg of tomatoes - a glass of peeled garlic cloves, 1.5 tbsp. spoons of salt. Options are possible and depend on your preferences. You can add hot pepper, suneli hops, adjika or spices from the garden to the resulting mixture. The jars are stored in a cool place; they don’t even have to be hermetically sealed; you can use beautiful instant coffee containers.

• Garlic should be added to all dishes just before the end of cooking.
• When canning, the jars will look more elegant if you place together tomatoes of different colors - red, orange, yellow, black.

Tomato soup with bacon and corn.

Fry diced bacon and onions, pour in tomato juice or diluted tomato paste, add canned (or fresh, boiled) corn and red pepper to taste. Boil for 5 minutes, add herbs and cream or sour cream.

Look how delicious the tomato dishes look in these photos:

Tomato paste / Tomato sauce.

Chop ripe tomatoes, heat, rub through a sieve to remove the skin, add salt (2 teaspoons per 1 liter of juice), boil while stirring to half the volume. Roll up hot.

For the sauce, shortly before the end of cooking, add spices to taste (coriander, garlic, herbs, black or red pepper, cloves).

"Lazy" tomatoes.

Chop green tomatoes. Place in 3-liter jars with herbs (dill, tarragon, 2 horseradish roots as thick as a finger and as long as a pencil). Pour boiling brine (2 tablespoons of salt and 1 tablespoon of sugar per 1 liter of water). Close with any lids. 5-liter jars without lids can be covered with foil and put on a rubber band for tightness. Stored in a cool place, if closed hermetically - anywhere.

Salted tomatoes.

Arrange ripe tomatoes in a barrel, bucket or other container in layers with black currant leaves, horseradish, basil, tarragon, and garlic. Pour in cold brine (per 1 liter - 2 tablespoons of salt and 2 tablespoons of sugar). Put it under pressure and keep it warm for several days. When fermentation is over, put in a cold place.

Tomatoes stuffed with cheese.

To prepare this delicious dish, you need to cut medium-sized tomatoes in half and scoop out some of the pulp to make a small indentation. Grate hard cheese on a coarse grater, mix with mayonnaise, salt and pepper. You can add any herbs and garlic. Place a mound of cheese on the tomatoes and garnish with herbs. Use the removed part of the tomatoes to season soups and other dishes.

Instead of regular cheese, it’s good to take feta cheese or Lori cheese. The dish turns out more spicy.

Stew / Green tomato caviar.

To prepare this dish, non-standard green tomatoes (ugly, with cracks, cut off when late blight spots appear) need to be cut into slices, fried in vegetable oil, and simmered under a lid until softened. In another frying pan, fry the onions and carrots, you can add parsnips. Combine together, fry a little more, stirring, at the end add crushed garlic, basil if desired, salt, sugar, pepper. Place the hot product into scalded jars and roll up. It can be so delicious that there is nothing left to put into jars. If you want homogeneous caviar, chop the vegetables before frying.

This collection contains photos for recipes for homemade tomato dishes:

Tomatoes stuffed with eggplants.

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For 8 tomatoes:

• 4 eggplants,
• 2 onions,
• half a glass of vegetable oil,
• 1 tbsp. spoon of crackers,
• 4 cloves of garlic.

Wash the eggplants, cut off the ends, scald or soak to remove the bitterness, cut into slices, fry in vegetable oil and chop. Add separately fried onion, mashed garlic, pepper, salt and, preferably, nutmeg. Fill the prepared tomatoes with this mixture, sprinkle with ground breadcrumbs, pour over vegetable oil and bake. You don’t have to bake it, but eat the fried minced meat with fresh tomatoes, it’s even tastier. The variations are endless - you can, for example, add cheese to eggplants!

Tomatoes stuffed with boiled meat.

For large, dense tomatoes:

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• 200 g boiled meat,
• 1 onion,
• 2-3 cloves of garlic,
• tomato pulp,
• 150 g stale white bread,
• sour cream,
• oil,
• cheese,
• cilantro greens,
• parsley,
• dill,
• salt,
• pepper,
• breadcrumbs.

Prepare tomatoes for stuffing (see previous recipes). Boiled meat and bread soaked in broth through a meat grinder, mix with finely chopped fried onions, parsley and dill, spices, and salt. Add the removed part of the tomatoes to the minced meat and mix thoroughly. Fill the tomatoes, sprinkle grated cheese on top, pour oil. Bake the tomatoes in the oven, or you can simmer them in a frying pan. Place on plates, adding sour cream.

The most delicious tomato dishes are shown in these photos:

Zucchini in tomato sauce

Ingredients

• 5 kg young zucchini
• 2 liters of tomato juice
• 2 cups sugar
• 1 tbsp. l. salt
• 200 ml vegetable oil
• 150 ml 9% vinegar
• 1 tsp. (with a heap) ground red pepper
• 1 bunch of parsley
• 2 heads of garlic

Preparation

1. Wash the zucchini, trim the tails and cut into slices no more than 1 cm thick.
2. Place a couple of parsley sprigs at the bottom of each jar and add the zucchini.
3. To prepare the zucchini sauce, pour tomato juice into a saucepan.
4. Add sugar, salt, vegetable oil, vinegar, garlic and pepper.
5. Place the sauce on medium heat and simmer for 10 minutes.
6. hot tomato sauce into jars with zucchini, cover with a lid and sterilize for 25 minutes.
7. Roll up the zucchini in tomato sauce, turn over and wrap well. Leave the jars until completely cool.

Summer is the ideal time for those who are willing to work a little to enjoy the results of their winter labor. If you have a few clean jars, the necessary ingredients and, most importantly, a little desire and free time, be sure to try one or more of the above tomato recipes and share them with your friends.

Surely they will also want to use these recipes and prepare delicious vegetable salads !

Fried pies with tomatoes and cheese

Popular bomb pies with tomatoes, feta and garlic. Deep fry. Cheburek dough, juicy sweet tomato, spicy garlic and salty soft cheese. Just great! Let's cook!

Ingredients:

• 250 ml boiling water;
• 400 g flour:
• 4 tbsp. l. vegetable oil + for deep frying;
• 2/3 tsp. salt;
• 1 tsp. Sahara;
• 3 medium tomatoes;
• 2 cloves of garlic.

Wash the tomatoes and cut into circles. If you are not lazy, first remove the skin (dip it in boiling water for 20 seconds, the skin will come off easily). Mix feta with garlic passed through a press. If you want, add chopped dill.

Prepare the dough. Pour boiling water into a large bowl, add salt, sugar and 4 tbsp. l. oil, preferably olive oil. Add flour and knead into a stiff dough. It should be elastic and not stick to your hands; if necessary, add flour.

Divide the dough into two equal parts. Roll both to a thickness of 2 ml. Place tomato circles on one rolled out layer at a distance of 2.5 cm from each other. Place a teaspoon of cheese filling on each circle. Cover with a second layer of dough. Using a glass whose diameter is at least a centimeter larger than the tomato circle, cut out the pies and seal the edges. Divide the remaining dough into equal parts (an even number), make balls and roll each one out with a rolling pin, then lay out the tomatoes with the filling, cover with the dough, and seal the edges with a fork.

Fry the pies in a deep fryer, frying pan or saucepan in a large amount of oil until golden brown (temperature - 180 degrees). Using a slotted spoon, remove pies to a plate lined with paper towels to remove excess oil.

Exotic! The jam turns out to be moderately thick, very sweet, with a bright tomato flavor and light yellow seeds. You can smell black pepper. And yet, no matter how you tune in, you don’t expect such sweetness from canned tomatoes. Therefore, we suggest making tomato jam from one kilogram of vegetables for testing. As an option, eat jam for breakfast, spread on toast or bread.

Ingredients for tomato jam:

• 1 kg of ripe tomatoes;
• 450 g sugar;
• 2-3 pinches of ground pepper;
• a good pinch of salt;
• 1 tsp. lemon juice (freshly squeezed).

Cut the tomatoes with an X where the stem is, then place them in boiling water for 20 seconds. Select, cool slightly and remove the skin. Cut into one and a half centimeter cubes and place in a saucepan. Add sugar, salt, pepper, bring to a boil, and then cook over medium heat, stirring occasionally and skimming off the foam. Boil until the liquid is reduced by half. Add lemon juice and the jam is ready! Sterilize (boil or heat in the oven) the jars and lids, pour the jam. Turn over until cool. Store in a cool place (refrigerator or cellar) for six months.