The most delicious tomatoes - ground grown on the generous southern sun. These tomatoes are different fleshy pulp, gentle aroma and delicious taste, which will help keep the various methods of preservation such as salting tomatoes. Moderately spicy and salty sweet tomatoes - a real decoration of the table. They are good as a snack or add to many dishes.

Golden Apples

Hard to believe that in Europe, tomatoes were only in the XVI century, after the discovery of the Americas. Discoverers of America, many borrowed from the indigenous population of the continent, including the outlandish red fruit, which the Aztecs called "tomatl." The name fairly quickly transformed into the "tomato." Later, when the vegetable was known in Italy, it has a new name - "tomato", which means in Italian "golden apple".

At first, the tomato was considered a poisonous plant, but in 1692 was published the first recipe of tomatoes. Over time, this same culture has become extremely popular, and today can not be imagined without tomatoes Italian, Balkan and Greek cuisine Greek cuisine .

Fleshy juicy berries (a fruit of tomatoes in terms of botany is precisely berries) are good in both fresh and cooked. Tomatoes perfectly combined with other vegetables, meat, poultry, fish, cereals and cheeses. Of these, soups and snacks Low calorie snacks , Main dishes and cakes, there are even recipes for tomato jam.

There are many ways of preserving tomatoes - berries marinated, salted and dried in the sun. Prepared according to the rules, such harvesting tomatoes well kept and not moldy. They have a specific pleasant taste, and many even prefer pickled or salted fresh tomatoes.

For every taste

Probably, each family has its own "corporate" way of cooking savory tomatoes. But the same general principles salting. Salted tomatoes three ways: Ambassador can be dry, hot or cold. In addition, diversity is achieved by using different varieties of tomatoes and different stages of maturity, as well as adding different spices to the workpiece.

There are also so-called "fast" methods of salting. These tomatoes are not intended for long-term storage, they should be eaten immediately. We prepared tomato cut core are filled into a salt with crushed garlic and left for two days at room temperature. Thereafter, the dish is ready for use, it is desirable to eat in a few days.

It is difficult to say exactly which version of pickling tomatoes is the best: his fans have all methods. From the most popular seasonings are garlic, horseradish, parsley, dill, tarragon, coriander (cilantro). A good addition to the salted tomatoes and peas are allspice and bay leaf. The original taste of dishes will add ground cinnamon.

Salted tomatoes should be strong without rotted or damaged areas. To prepare the fruit in the process is not cracked, it is recommended prick them with a fork at the top, close to the stalk.

Salt for cooking salt tomatoes, for that matter, and other pickles, is recommended to use large. Iodized salt will not work, it is better to take an ordinary cookbook.

Hot Ambassador

Hot salting tomatoes spread particularly widely. To pickle vegetables so you should use the net three-liter cans. At the bottom of each container stacked slices of garlic and sprigs of spicy greens, and then filled up to the top of the bank tomatoes. Sometimes, vegetables are laid layers of spices.

The next step - pouring boiling tomato brine made from water, salt and sugar. Sometimes, for example, when using large tomatoes, this procedure produces twice tomatoes slightly cooled in the brine, and then decanted once again brought to boiling and poured into the jar.

Banks with tomatoes sterilized in boiling water for five minutes, then immediately roll. For a better safety and greater severity of the blank to the finished tomatoes add vinegar essence (about a tablespoon in the three-liter jar). However, salted tomatoes with vinegar like not all.

To do this, banks are wrapped in a blanket and leave for a few hours, and best of all - for the night. Keep hot salted tomatoes are best in a cool place.

Cold Ambassador

Cold salt the tomatoes as possible in banks and in large tubs. Washed tomatoes are put into a suitable container, the spaces between the fruits are filled with garlic, dill, horseradish Horseradish: vigorous root , Leaves currants or cherries.

The brine must be prepared in advance and cool to room temperature. Stacked tomatoes in the bank, they should pour brine, add a little vinegar and close tightly.

If salting cold-made in the tub, the technology will be a little different. Bathed in brine tomatoes stacked wooden club, which placed pressure (eg, a jar of water). Make sure that the tomatoes were always covered with brine, otherwise they may appear mold. A couple of days tub is at room temperature, then the tomatoes harvested in a cool place. If necessary, the brine can be added to cover the vegetables.

Dry Ambassador

The name of this method speaks for itself: water for pickling tomatoes do not need, tomatoes cooked in its own juice. Salts in this case leaves a lot: about ten kilograms kilos of tomatoes.

Tomatoes are placed in a suitable container, sprinkling each layer generously with coarse salt vegetables. It is advisable to chop the tomatoes with a fork so they prosolilis faster. On top is covered with a wooden circle tub, installed oppression. Stored saline so the tomatoes in a cool place.

Maria Bykov

Related Articles

Adzhika home: an original reading of the old recipes

Gazpacho tomato - flavored dish for summer

Tomatoes: 7 health benefits