Fragrant tomatoes with garlic, rolled up for the winter - just yum fingers, so delicious. They go great with meats. You should definitely try this recipe.
Preparation time: 1 hour. Servings: 3 cans of 1 l.
Ingredients per liter jar of tomatoes:
- tomato - 2 kg;
- large table salt - 1 tbsp. l .;
- crystalline white sugar - 5 tbsp;
- boiled water - 1 l;
- onions - 1 pc .;
- carrots - 1 pc .;
- Bulgarian pepper - 1 pc .;
- a bunch of fresh parsley;
- 2 heads of garlic;
- black pepper (peas) - 6 pcs .;
- bay leaf - 3 pcs .;
- Table vinegar concentration of 9% - 1 tsp. on the jar.
How to cook tomatoes with garlic
Rinse thoroughly and sterilize the jars, dry them with moisture. The first layer lay out the sprigs of fresh parsley. Put spices, black peppercorns on the bottom.
To enhance the flavor, you can add mustard seeds, add onions, bell peppers and carrots.
We clean the garlic cloves, grind on a coarse grater, cut and spread into jars. To make the tomatoes sharper, we recommend putting a piece of red hot pepper in a jar.
Wash the tomatoes, cut the stalk, dry the vegetable from moisture. We put tomatoes tightly in jars to the level of the top side. It is preferable to use for preservation tomatoes are not soft and not rotted. Cover the tomatoes with grated garlic on a coarse grater, top with black peppercorns.
Pour cold water into a saucepan, bring to a boil and pour tomatoes, cover with a lid and leave for 5-7 minutes. After putting on the lid with holes and pour the liquid into the saucepan. Boil and refill the fruit for 5-7 minutes. By analogy, repeat again. In the last approach on brine we put crystal white sugar, cooked coarse salt. We mix everything and we will boil the brine until it boils. Fill the cans with freshly hot marinade to the level of the top side, add table vinegar essence.
We roll the cans tightly, check for brine flow. We wrap in a blanket and leave it on the table to cool in an inverted form during the day.