Finger licking tomatoes for the winter - 17 cooking recipes

This preparation is not limited to a few recipes. There can be so many cooking options that you can’t go through them all in a day. They can differ very much, starting with the cutting method: whole tomatoes, slices, halves, puree. And ending with the heat treatment method: boiling, stewing, baking, working with raw vegetables. The differences also apply to the selection of products, spices, and preservatives.

Sometimes tomatoes alone are canned, including spices and seasonings. Even onions may not be required. This is the simplest preparation, for specific needs. For example, if you need whole tomatoes for use in other dishes, for serving “in their pure form”, without any aftertaste. Onions, garlic and fresh herbs go into the jar along with the tomatoes when you need to make them more fragrant. Recently, many housewives have fallen in love with adding mustard seeds to the marinade - they give the dish a special flavor.

In addition to ripe red tomatoes, the preparation may contain green, unripe fruits. True, they must be rolled up separately. Since the salting and marinating times are very different, ripe ones are suitable much faster. Along with tomatoes, you can also lick your fingers on cucumbers, zucchini, zucchini, squash, bell peppers, and carrots. Most often, these vegetables are cut into pieces.

To make the fruits in the jar and on the plate look more attractive, you can play with colors. Take red and yellow tomatoes (the main thing is that they are the same size and degree of ripeness). Add something green, white, orange to them. You will get this kind of culinary color therapy on the holiday table. Both in sweetness and in joy.