2 alternative to pickling ways of preparing tomatoes for the winter

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Several dozen were lined up in even rows in the pantry cans of pickled tomatoes, and the next batch is ripening on the garden bed? The housewife has a question: to roll up another ten liters of pickled tomatoes, which even a large family will not be able to eat, or to surprise the household with something original?

Details

If even the tastiest pickled tomatoes fed up, and the salads have been standing since last year, it is worth trying some original methods of preparation.

Fresh tomatoes in winter

No one will refuse a fresh tomato in the middle of winter. Especially if it is not from a store, but homemade. Many people do not know that it is very easy to keep fruits fresh for a long time.

You need to pour a tablespoon of mustard powder into a sterile three-liter jar, put dry clean tomatoes on top, sprinkling each row with mustard. roll up Store in a cold place.

It is important to consider several subtleties:

• The less ripe the tomatoes, the longer they are stored.
• Put brown ones in one jar, and only those that have started to change color (still green, but already with a reddish tint) in another. So they will gradually ripen.
• It is better to leave the fruit stalk, because if you tear it off, you can damage the joint, which will lead to rotting.
• Tomatoes should be dry (can and lid also). Special attention should be paid to the stalk.
• For disinfection, it is recommended to wipe each fruit with cotton wool soaked in vodka.

Such tomatoes are stored for several months, gradually ripening. And mustard protects them from spoilage. But still banks need to be inspected from time to time.

Dried fruits

This delicacy comes from sunny Italy, where it is very popular. Recently, it has become more and more available in our kitchen with the advent of electric dryers. If you want to surprise your family and guests with an unusual preparation, this option is worth the time and effort.

Step 1

Choose elongated fleshy tomatoes of medium size. Cut in half, remove the stem and spread on a drying rack. You can dry it in the dryer or in the oven. Before loading into the dryer, the cut of each half should be salted so that it does not get stuck with a dry crust, which will slow down the evaporation of moisture.

Tomatoes should be dried until the juice stops coming out when you press on them with your finger. When the finger remains dry, it means the tomatoes are ready.

Step 2

Boil the marinade: a liter of water and 150 g of wine vinegar. You can replace it with apple if you do not need to follow Italian traditions.

Toss the dried tomatoes into the boiling marinade for 2 minutes, then take them out, spread them on a clean towel, cover with another and leave until excess moisture does not drain.

Step 3

Place the dried halves in a jar, sprinkling each layer with spices to taste and pouring olive oil. Add garlic. The oil should cover the tomatoes.

After a few days, you need to check and top up the oil if its level has decreased.

Such a preparation is stored even at room temperature.