Canned carbonated tomatoes for the winter

In winter, they can be used for table setting or just to eat on the hunt. I invite all lovers of this vegetable to try my simple recipe with step-by-step photos for preparing carbonated tomatoes.

So we need:

• 1.5 kg tomato;
• garlic - 4-5 cloves;
• cloves - 4.5 stars;
• salt - 1.5 tbsp. l.;
• sugar - 1.5 tbsp. l.;
• mustard - 1 tbsp. l.;
• parsley - 2-3 sprigs;
• dill greens - 2-3 sprigs;
• dill umbrellas - 2-3 pcs.;
• horseradish leaves - 2-3 pcs.;
• currant leaves - 8-10 pcs.;
• garden cherry leaves - 8-10 pcs.;
• ground cinnamon - 1 tsp.

How to can carbonated tomatoes for the winter

First, the tomatoes need to be lightly salted. To do this, put all types of leaves, herbs and all the spices, as well as sugar and salt, into the bottom of the bucket. The ratio is 1/2 of the total amount specified in the recipe.

Add the tomatoes there, sprinkling with the remaining spices and herbs. Cover with a horseradish leaf, cut into three parts. Pour boiling water so that the liquid completely covers the tomatoes.Cover with a light, not very heavy oppression and leave it like that for three days. I used a glass plate as such pressure.

After three days, remove the tomatoes from the brine and place them in jars, adding fresh herbs and leaves.

Drain the brine and boil for 5 minutes, pour the tomatoes into the jar. After 15 minutes, drain and boil again. We repeat the procedure 3 times in total. After the last time, all that remains is to simply roll up the workpiece, turn it over, cover it with a blanket and leave it to cool for about 1-1.5 days.

Thanks to the fact that we roll up their tomatoes lightly salted, in the finished form we get unusual, sort of carbonated tomatoes.

This original dish will appeal to any gourmet, and not only in winter. 🙂

Store delicious canned carbonated tomatoes in the usual way in the pantry or basement.