The juicy, perfectly smooth, without them it is impossible to imagine any table – holiday or everyday.
For marinated tomatoes:
• Tomatoes – 2 kg
• Sugar – 6 tbsp
• Salt – 4 tbsp
• Vinegar – 120 ml
• The leaves of currant – 3 PCs
• The leaves of the cherry – 3 PC
• Inflorescence of dill – 1 PCs
• Garlic – 3 cloves
• Bell pepper – ¼ piece
• Chilli – ½ piece
• Soda – 1 tsp.
For sun-dried tomato:
• Tomato cream – 15 PCs
• Salt – 4 tsp.
• Parsley – 50 g
• Basil – 20 g
• Oregano – 20 g
• Pepper – 3 g
Marinated tomatoes. Wash with warm water banks for preservation. During washing, add 1 tsp. of baking soda. Then sterilize jars and lids.
Tip: for pickling, choose firm tomatoes with a thin skin. To the skin is not cracked, before marinating make a few punctures near the stalk.
At the bottom of the banks put currant leaves, cherry leaves, dill inflorescence. Then put the tomatoes stem up, add bell peppers, chili peppers and cloves of garlic.
Tip: if no leaf cherry, disinfection leaves or horseradish roots.
Tomatoes pour boiling water and leave for 5 minutes. Next, pour the water from the tomatoes in a saucepan, bring to a boil. Add sugar, salt. Remove the marinade from heat and add the vinegar. Pour tomatoes with hot marinade and roll up banks. Put under the blanket to cool down, then place jars in a cool place.
Sun-dried tomatoes. At each tomato to make a cruciform incision. Dip in boiling water for 5-10 seconds, then put in cold water. Clean the tomatoes from the skin. Cut the tomatoes into 4 pieces and remove pulp with a knife. Cover a baking sheet with parchment paper, and tightly to each other, lay out slices of tomatoes cut up. Sprinkle with salt, pepper, chopped parsley, oregano and Basil. Bake for 1.5 hours at 100 degrees in the oven.
Sun-dried tomatoes serve with mix salad, pour vegetable oil with garlic.