Salted tomatoes with plums. Canned tomatoes with plums: recipes for preparations for the winter. Canned tomatoes with cherry plum

To diversify your pantry shelves, here is a simple recipe with a photo of pickling tomatoes with ripe plums for the winter “You will lick your fingers.” The tomatoes are sweet and sour, and the plums are sweet and very spicy.

This appetizer will not only delight you and your guests with its taste, but it will be an excellent decoration for your holiday feast. For cooking, you need to take cream tomatoes. Plums that are tight and dense, but always ripe, are suitable. For example, the Hungarian variety is perfect for this preparation.

Ingredients:

• tomatoes – 1000 g.,
• plums – 500 g.,
• garlic – 6 cloves,
• black peppercorns - 6-7 peas in each jar,
• kitchen salt – 2 tbsp. l.,
• granulated sugar - 1 tbsp. l.,
• table vinegar - 2 tbsp. l.,
• vegetable oil – 1 tbsp. l.,
• water – 500 ml.,
• parsley - 5-6 sprigs.

How to pickle tomatoes with plums “You will lick your fingers”

Wash the tomatoes and plums. Divide the plums into two parts and remove the pits. Place herbs and tomatoes in clean jars. We try to do this as closely as possible, but carefully. Fill a little less than halfway. Next, add a ball of peeled plums, and then tomatoes again.

We do the initial filling with boiling water for 20 minutes. Pour boiling water strictly in the center onto the vegetables so that the jars do not burst from the action of boiling water.

Pour the cooled water back into the saucepan/saucepan, add two tablespoons of kitchen salt, a tablespoon granulated sugar, a tablespoon of oil and two tablespoons of vinegar (9%). Stir the marinade and bring to a boil.

At this time, put garlic slices and peppercorns into the jars.

Fill the assorted tomatoes with plums with hot brine and seal with sterile steamed lids. Place the resulting preserve on a flat surface upside down until it cools.

Bon appetit.

In winter time canned vegetables play a big role in our nutrition. Any table instantly becomes bright and elegant if you open a jar of tomatoes and carefully chopped salad. There are a lot of recipes today. But if you want to try something new, bright and incredibly tasty, then canned tomatoes with plums are especially for you.

Why make assorted

Indeed, why put several different fruits in one jar? Why can’t you make tomatoes and compote separately? In fact, the assortment looks much more elegant and can become not only delicious snack, but also the best decoration on the table. Canned tomatoes with plums can be a highlight that highlights your taste and personality.

The spicy marinade does two things at once. Fruits and vegetables can easily survive the entire winter, and the fruits acquire an amazing spicy taste. Along with tomatoes and plums, onion rings and garlic cloves may be hidden in the jar. A magnificent still life can be laid out on a dish - you get a bright and tasty composition.

Let's start preparing

Canned tomatoes with plums is not a very popular recipe, although this approach to canning tomatoes is quite logical. Tomatoes and plums are wonderful pickled, so why not combine them together? The workpieces only benefit from such a tandem. It’s especially good if you take small tomatoes. They acquire a piquant taste and color. The plums also color the marinade.

So, for preparing this snack, you need to choose small and dense tomatoes. The ideal option would be cream. Cherry tomatoes are also great. But leave the big and meaty ones for salads. Now for the second ingredient. Canned tomatoes with plums are an appetizer for the main course, and the sweetness here will be unnecessary. You need firm plums, you can take slightly unripe, sour ones. The ideal option would be cherry plum or thorn. They are much cheaper than cultivated plums, which is also a significant factor.

Color range

When canning tomatoes for the winter, you can play with shades to create an even more interesting assortment. Blue and red plums will give the tomatoes their corresponding colors. Yellow ones are neutral, but they also look very appetizing. Add to this the ability to take tomatoes of different shades. Each jar can have its own unique appearance. But greens are not required here so as not to drown out the original flavor that plums provide.

Canning tomatoes for the winter

The ratio of ingredients may vary depending on your preferences. But most often housewives take plums and tomatoes in a 1:1 ratio. To make it easier for you to navigate, we present these numbers. On liter jar you will need approximately 0.5 kg of fruit mixture and 0.5 liters of marinade. Once you fill all the sterile jars, it will become clear how much brine you will need to prepare.

Preparing the marinade

Each housewife can have her own recipe for canned tomatoes and plums. Even minor adjustments will make a big difference in taste. Suitable as a seasoning bay leaf and allspice, as well as cloves. To prepare the marinade you will need to take 950 ml of water. You will need to add ½ tablespoon of salt and one full tablespoon of sugar. Vinegar will be used as a preservative. It will also add spice to the dish. For the given amount you will need to take 50 ml.

Let's start cooking

Tomatoes and plums should be washed thoroughly. Now the main secret. Small cherry tomatoes have fairly strong skins, but plums often crack. Therefore, we arm ourselves with a toothpick and make punctures in them. Remember the advice: be sure to take unripe plums. Sweet and tender ones will simply turn into mush. Do the same with tomatoes. This will improve the exchange of juices between fruits. But if the plums crack slightly, don’t be upset, this is the most common thing for them.

According to this recipe, the most delicious canned tomatoes and plums are obtained when you make the preparations with love and care for your family. Therefore, take your mind off other worries and thoughts.

We act step by step

First of all, place bay leaves on the bottom of the jars, tomatoes and plums on top. Now boil the kettle and pour boiling water into the jars. It is needed in order to prepare the fruits for the canning process, as well as for sterilization.

When the water cools to a warm state, drain the liquid. Don't forget to measure its volume so you have an idea of ​​how much marinade you will need.

Here the reviews of the housewives differ. Some people repeat the procedure of pouring boiling water twice, but once is enough, especially if everything is done correctly.

The drained liquid will be needed to prepare the marinade. To do this, add boiling water (10%) to it so that there is just enough marinade. Add sugar and salt and cook for a few minutes until the crystals are completely dissolved.

Vinegar is added both after turning off the heat and directly into the jars. It just depends on your personal preference.

While it is cooking, the marinade can be put into jars, pepper and cloves.

The hot marinade is poured into jars.

Now all that remains is to roll up the jars with special lids to make a preparation for the winter. Canned tomatoes with plums will surprise and delight your guests.

Serving

When it appears on the table, this appetizer always arouses the interest of guests. It’s worth explaining to everyone right away that this is not a dessert. After such a statement, tomatoes are consumed with great appetite with meat and poultry dishes, snacks and cheese. By the way, it is best to use liter jars for sealing, especially if you have a small family. This is more rational, as there is less leftover and the plums do not wrinkle when unfolding.

What dishes should be served with canned tomatoes and plums? Reviews say that they are perfect for every day - to fried potatoes or mashed potatoes, for baked chicken or pork. This appetizer goes perfectly with fish dishes and cheese.

Instead of a conclusion

Marinated tomatoes are one of the most favorite snacks in many families. Housewives are constantly coming up with ways to diversify it and make it unusual. The addition of berries and fruits is perfect for these whole dishes; they acquire a wonderful taste, that is, they are not only a decoration, but also an independent snack. If you decide to show your imagination and diversify boring recipes, then this is a method especially for you. Reviews indicate that even men who are wary of such experiments speak very favorably of tomatoes with plums and ask to cook them again and again. And, as usual, each housewife will have a different taste. It depends on the type of tomatoes, the amount of salt and spices.

After the summer abundance of vegetables, it is difficult to get used to the meager winter table. Therefore, housewives strive to stock up on assorted vegetables and fruits to delight the family with summer flavors. Canned tomatoes with plums is an unusual, but very tasty and memorable dish. In this article we will talk about various methods of preparing tomatoes and plums for the winter.

To prepare delicious and beautiful preparations of pickled tomatoes and plums for the winter, you need to choose only dense, fleshy fruits. Tomatoes and plums must have thick skins, otherwise they will not survive high temperature marinade Be sure to inspect the fruits for spoilage and damage.

There is no need to can large tomatoes. It is desirable that the fruit passes through the neck of the jar without effort. Medium-sized vegetables are ideal for pickling.

However, if you intend to make adjika or ketchup from tomatoes and plums, then ripe large fruits are perfect.

Before placing tomatoes in jars, make several holes near the stem. This will prevent the fruits from cracking when pouring hot brine.

To make your preparation look appetizing and attractive, you can supplement the vegetables in the jar with onion rings, colored strips of sweet pepper, and herbs.

Regardless of what you decide to prepare for the winter - assorted vegetables, adjika or ketchup, preparing vegetables for the canning process is important.

To prepare, follow these steps:

1. Sort out the tomatoes and plums, wash thoroughly under running water, and dry.
2. Add parsley or dill as desired. But in any case, washing and drying is required.
3. Peel the garlic and chop it if called for in the recipe.
4. After washing, hot or sweet peppers must be cut into strips and the core and seeds removed.
5. When using vinegar, pay attention to the recipe. It must clearly indicate whether vinegar essence or table vinegar 9% is used. Follow the recipe proportions exactly. Excess vinegar will make the tomatoes sour and unpalatable.

When the canning job is done, be sure to turn the jars upside down. This will help to quickly identify poorly rolled cans. If you notice hissing or leaking under the lid, open the jar, drain and boil the marinade. After that, fill it back and roll the workpiece again.

Recipe for marinated tomatoes with plums

Pickling tomatoes with plums for the winter can be done by a novice housewife. A minimum of ingredients and ease of canning make it easy to prepare.

One kilogram of tomatoes is enough, about 500-700 grams of plums, onions(1 piece), a couple of cloves of garlic, a few peas of allspice, herbs to taste.

Place spices, garlic cloves, and onion rings in sterilized jars. Then arrange the tomatoes and plums in layers. Fill the filled jars with boiling water, cover with a lid, and leave for 10-15 minutes.

After the specified time has passed, pour the resulting liquid into a saucepan and prepare the marinade. For a liter of liquid, 30 grams of salt, 80-90 grams of sugar, 30 grams of vinegar 9% are enough.

Place everything over medium heat and bring to a boil. Pour the finished marinade into jars and roll up. Preservation should be upside down, covered with a blanket until completely cooled.

Recipe for pickling tomatoes and plums for the winter

Salted tomatoes with plums can be prepared in glass jars. This product should be stored only at a cold temperature - in the refrigerator or cellar.

Place tomatoes and plums in jars. Between them place leaves of cherries, horseradish, currants, a few pieces of black peppercorns, a couple of dill umbrellas.

Fill the entire contents of the jar with brine. To prepare it, dissolve a glass of sugar and one and a half glasses of salt in 9 liters of cold water. This amount of brine is enough for eight 3-liter jars.

Close the jars with plastic lids and leave for a day at room temperature. On the second day, we transfer the workpiece to a permanent storage location. The pickling will be ready in a month.

Ketchup with tomatoes and plums

The recipe for making tomato and plum ketchup is very simple. If desired, you can complement its taste with a variety of spices.

The list of ingredients is as follows:

• ripe, red, large tomatoes – 2 kg;
• ripe sour plums – 1 kg;
• onion – 0.5 kg;
• salt and sugar to taste.

Cooking sequence:

1. Pour boiling water over the tomatoes, then cold water. Remove the skin and cut out the stem.
2. Cut the peeled onion into rings.
3. Place tomatoes and onions over medium heat. Cook for 15-20 minutes.
4. Cool the prepared vegetables and puree them (through a sieve or blender).
5. Pour water (150 ml) over the plums and boil for three minutes. Rub through a sieve.
6. Add plum puree to vegetable puree.
7. Cook until volume is reduced by half.
8. Add salt, sugar, roll up with tin lids.

Recipe for spicy tomato and plum sauce

If sweetish ketchup is not to your taste, you can prepare it for the winter hot sauce. Sauce ingredients:

• ripe, juicy tomatoes – a couple of kilograms;
• ripe plums, preferably blue – a little more than a kilogram;
• bell pepper – 700-800 grams;
• hot red pepper – 150-200 grams, but if you use green hot pepper, it is recommended to increase the amount to 300 grams;
• onions - half a kilogram;
• salt – 100-120 grams;
• sugar - a full glass.

Wash the tomatoes, peel and cut into small pieces. Remove seeds from fruits.

Place everything in a large saucepan, mix and cook for an hour. After the time has passed, cool the mixture, rub through a sieve or grind with a blender.

Salt the vegetable puree, add sugar, and put it back on the fire. Boil the sauce for five to seven minutes. Pour into sterilized jars and seal.

Fragrant adjika made from tomatoes and plums

There is probably not a person who would not like to enjoy adjika in winter. A spicy, aromatic snack will not leave anyone indifferent. To prepare adjika at home, you will need the following list of products:

• sour plums – 1 kg;
• red, large tomatoes - about two kilograms;
• a pair of medium-sized onions;
• two large heads of garlic;
• two pods of hot pepper or chili;
• one tablespoon of ground paprika;
• half a glass of sugar;
• two tablespoons of salt (without a slide).

Wash the fruits and remove the pits. Wash the tomatoes and cut into segments. Peel onion, garlic, pepper.

Grind tomatoes, cream, onions, and hot peppers through a meat grinder. Cook the resulting mass for 25 minutes over medium heat. Add spices, cook for about 10 minutes. Then add finely chopped garlic and boil for another five minutes.

Salt the prepared vegetable puree and add sugar. If the resulting adjika does not have enough acid, you can add lemon or vinegar to taste.

Distribute the finished adjika into jars and roll up.

Conditions for storing preserved food

In order for the blanks to retain their quality for a long period of time, it is necessary to follow the rules.

1. Canned food must be stored in a room with a low temperature.
2. The room must not be entered sun rays and bright daylight.
3. A positive sign is a high level of humidity and cleanliness.

Following the procedure for storing winter preparations will preserve their quality for a longer period.

Canning tomatoes for the winter with plums is a very interesting and unusual option recipe for canning tomatoes. But there is a completely logical explanation for this combination of products; they are ideal for pickling. So, why not try combining them and surprise your guests with such an extravagant snack.

Both participants in canning only complement each other, tomatoes get a piquant aftertaste, plums emphasize their beauty, while possessing excellent taste. Pickled tomatoes with berries will be an original addition to winter preparations for you and your loved ones.

So let's consider several varieties of tomatoes with plums for the winter. The recipes are quite simple, but each of them has a special piquancy, and everyone can choose a recipe that is closer to their priorities.

Vegetables and fruits for any recipe It is best to take firm or even slightly unripe ones. Depending on the variety of plum, the snack takes on the appropriate shade. The most impressive snack is obtained when using blue or red varieties. But if you use yellow varieties, you can really surprise your guests, because they will be very similar to small yellow tomatoes.

The ratio of the number of main products, as a rule, is 1 to 2, but specifically for yourself, you can experiment in one direction or another. Tomatoes should be firm and dense; it is best to take small varieties.

Recipe 1. Classic pickled tomatoes with plums

The recipe is ready in just 30 minutes, for this we need, based on a 1-liter jar:

You need to start cooking by sterilizing the jar, then thoroughly rinse the main products and dry them. First of all We begin to fill the jar with spices, put pepper, dill and cloves on the bottom. Next we add a layer of tomatoes, then chopped onions, and then plums on top. It’s better to lay everything in layers, this way the jar looks much more impressive. Fill everything with boiling water to the very edges of the jar. After 5 minutes, pour the water into a saucepan and add salt and sugar; alternatively, you can use honey. Bring the marinade to a boil and add vinegar, stirring a little, pour the liquid back into the jar. That's it, now you can seal everything up for the winter.

Recipe 2. Tomatoes with plums stuffed with almonds

Almonds in this dish combination will give a specific aroma and taste, as well as additional content of trace elements and minerals.

Preparation will take approximately 1 hour, per 1 liter of product. Ingredients:

In order not to forget to put any ingredient in a jar during cooking, it is best to put everything on the table in front of you. Pour all the spices and garlic into the bottom of the steamed jar. Then pack the tomatoes tightly into half the jar.

Now let's start processing the plums. We need to swap the plum pits with the almonds. Do it's pretty simple– use a sharp knife to cut off the edges of the plum and, using a stick, push the pit out. And in its place we send a nut. And fill the jar to the top with plums, and add pepper rings at the end. Pour boiling water over the food and let it brew for 5 minutes. Drain the water and bring to a boil again. While the water is boiling, add the last ingredients vinegar, salt and sugar to the jar, pour boiling water over everything and close.

Recipe 3: Tomatoes with plums, canned without vinegar

A recipe for those who oppose vinegar in winter preparations. Acetylsalicylic acid is used as a preservative based on 1 tablet per liter of preparation.

Ingredients per liter of finished product:

The cooking recipe is no different from the others. First the spices and garlic, then tomatoes and plums, pour boiling water and heat the mixture and drain the water. Before refilling the water, add sugar, salt and aspirin. Everything can be closed. There is no doubt about the safety of the canned product.

Recipe 4: Tomatoes with plums in jelly

Many people are familiar with marinated tomatoes and onions in jelly. But worth noting that this recipe will turn out much more interesting and appetizing. To prepare it we need next set ingredients per 3-liter jar:

• Tomatoes – 1.8 kg;
• Plum – 500 grams;
• Garlic – 1 small head;
• Pepper, dill, bay leaf.

For filling:

First of all, pour 200 ml of cool water into the gelatin so that it has time to swell while we work with the vegetables. Cut the tomatoes into circles, but not too thin, about half a centimeter. Remove the pits from the plums and divide them in half.

In jars in layers add tomatoes and plums, first add garlic and spices to the bottom. Pour boiling water over and let stand. Pour water from the jars into the pan and do not forget about salt and sugar. As soon as the water boils, pour the gelatin into the pan and bring to a boil. Pour the brine into jars and cover with lids. Next, you need to sterilize the jars for 10 minutes. We close the jars with lids and the canned snack is ready.

It is worth noting that shelf life of any canned tomatoes with plums is limited and is no more than two years. So it is necessary to label the jars with the year of preparation, so as not to get confused in the future and not harm your health. And don’t be afraid to experiment with the recipe, so you can choose the best option for yourself.