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Marinated tomatoes

Marinated tomatoes

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Marinated tomatoes:

For a 3-liter jar, place the tomatoes with the carrot, onion slices and celery leaves in the jar. Add 3 lg of salt, 3 lg of sugar, 3 lg of vinegar. Cover with water and boil in a bain-marie until the skin of a tomato or two cracks. Staple and lift with the bottom up and cover with something thick to cool very slowly.

Published by Ligia Pop

Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "Talking to Ligia" and the co-organizer of the Raw Generation conferences. See all Ligia Pop's articles

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Pickled red tomatoes!

They can be served as an exceptional appetizer on the holiday table or with steak, skewers. Be sure to prepare them! We guarantee that you will be satisfied with this recipe!


-a few sprigs of dill and parsley


1.Prepare the marinade: pour the water into a large saucepan. Add salt, sugar, bay leaves, black peppercorns, allspice beans and cloves. Stir.

2. Boil the marinade for 30 seconds from the moment of boiling.

3.Take it off the heat and cover it with a lid. Allow to cool until it reaches a temperature of about 50 ° C (it should be very hot, but not hot).

4.Wash and dry a few sprigs of dill and parsley. Put them on the bottom of the container, in which you will marinate the radishes (we used a 2 liter jar).

5. Peel the garlic cloves and cut them into slices. Add a third of them on the bottom of the pot, between the radishes (in the middle) and on the surface of the radishes.

6. Wash and dry the radishes, cutting off their bases and tips. Cut them into 3-4 mm thick slices and place them as compact as possible in the prepared container.

7. Pour the hot marinade into the bowl, straining it (spices should not reach it).

8.Pour the vinegar into the container. Cover it with a lid and shake the contents a little.

9. Allow the radishes and marinade to cool to room temperature.

10.Then put them in the fridge for 8 hours. After that you can taste them. We served them with chopped dill and oil, thus preparing a small salad.

How to prepare chicken meatballs marinated in tomato sauce

  1. Prepare the ingredients and arrange each one separately. Chops 2 onions scales, crush 4 cloves of garlic, Chops 1 bunch of dill and 1 bunch of parsley and laughs fine 1 carrot.
  2. Stir in a large bowl 700 g minced chicken LaProvincia with half the chopped onion, crushed garlic, dill, parsley, carrot and 1 or .
  3. Season with salt pepper and thyme. Stir until all ingredients are combined.
  4. From the dough obtained, form small meatballs and place them in an oven tray, lined with baking paper.
  5. Grease the meatballs with oil , using a brush and place the tray in the preheated oven at 200 degrees Celsius.
  6. Leave the meatballs in the oven for 30-45 minutes or until browned. Turn the chicken meatballs over halfway through the cooking time.
  7. While the meatballs are browning, prepare the tomato sauce. In a saucepan, sauté the remaining onions.
  8. Add over the onion 500 ml of tomato sauce . Season with a little salt and pepper.
  9. When the sauce starts to boil, add the meatballs and leave everything on the fire for 15 minutes.
  10. It's still chopping 1 bunch of parsley and place on top of the sauce after you turn off the heat.
  11. Meatballs marinated in tomato sauce are ready! Good appetite!

Marinated tomatoes

Cut the tomatoes and place them in a tray on baking paper, face up, sprinkle with salt and pepper and bake at 75-80 C (170F) for 14-16 hours.

Bring the vinegar to a boil and when it boils, boil the bears for 2 minutes, remove them with a whisk and leave them to cool a bit. Arrange in a jar with a few sprigs of herbs (I used rosemary) and 2 cloves of garlic.

Heat the oil and when it is hot, pour it over the tomatoes and close the jar.

Boil the jar in a sea bath for 12-15 minutes.

They are used in pasta sauces, steaks, sandwiches, cheese creams.

2.5 kg tomatoes (scalded and peeled)
1 teaspoon and a half coarser salt, but not very large
1 teaspoon sugar
5 cloves unclean garlic
5 oregano or rosemary branches
250 ml of olive oil (it is preferable, but I am convinced that it works just as well with normal oil, although the taste will probably be a little different)
2 tablespoons balsamic vinegar (optional, especially if the tomatoes are not summer, sweet and perfectly ripe)

Bake at 250F (121.11C) for the first hour face up, then turn face down and bake for another 3 hours. Put the tomatoes in the jar with the oil from the pan and the spices, add a little more oil if needed and keep in the fridge for 4 weeks or they can be frozen.

What ingredients do we use for the pickled tomato recipe?

  • tomatoes
  • cherry leaves
  • vine leaves
  • the water
  • vinegar
  • dry dill
  • sugar
  • peppercorns
  • pepper
  • garlic
  • salt
  • carrot
  • onion

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Marinated tomatoes for winter (without sterilization)!

Simple recipe without sterilization of canned tomatoes. The proportions of spices, salt and sugar are perfect - tomatoes have a balanced sweet taste, maintain their shape well and are particularly fragrant and tasty. In addition, all the vegetables you add to the base of the jar (peppers, carrots, onions, garlic) will amaze you with their spicy taste. You will also appreciate the marinade with a pleasant taste.


& # 8211 15 teaspoons sugar (100 gr)

& # 8211 5 teaspoons salt (50 gr)

& # 8211 2-3 dill threads - optional

& # 8211 3 slices bell pepper (preferably different colors)

& # 8211 1 slice of hot pepper (fresh or dried).


1. Sterilize jars and lids.

2. At the base of the jar, add parsley, garlic (whole or halves), onion cut into 3 slices, carrot cut into 4 lengths, bell peppers, bay leaves, black pepper, allspice, cloves and hot peppers.

3. Fill the jar with washed tomatoes, pour boiling water, cover with a lid and wait 5-6 minutes.

4. Drain the water, fill the jar again with boiling water and leave the tomatoes under the lid for 3 minutes.

5. In a saucepan, add sugar and salt, drain the water from the jar, bring to a boil and stir until the sugar and salt melt.

Advice. The volume of water depends on the size of the tomatoes and how compact you put them in the jar.

6. Pour vinegar into the jar, then pour boiling marinade, close it tightly, turn it with the lid down, cover it with something warm and leave it until it cools completely.

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