Tomato harvesting is a mandatory component of the winter cellar, without which almost no family can do. Tomatoes are a unique product that can be enjoyed all year round. Of them prepare a lot of snacks, sauces and even desserts. Tomatoes in their own juice, pickled tomatoes, pickled, salted, tomato juice, dried tomatoes, tomato jam - this is something that can be quite easily made from tomatoes for the winter, following the recipes that we consider below.
How to dry tomatoes for the winter
Dried tomatoes - a traditional ingredient of Italian cuisine, indispensable for making pizza, various types of bruschetta, pies, soups, sauces and dressings. We have this type of blanks a little common and is just beginning to gain popularity. Dried tomatoes retain their natural bright taste, especially if you add spices. With proper preparation, dried tomatoes can be stored for up to a year. 
To make the harvesting of dried tomatoes for the winter, you need to choose small, well-ripened, juicy fruits, without spots and rot. The most suitable for drying are not greenhouse vegetables, but grown in the garden. For drying, it is better to take red tomatoes "cream", as they retain the greatest amount of pulp. Before drying, wash the tomatoes, cut the stalks and cut them in half, removing the seeds with a spoon. 
Do not cut the rind - it contains all the beneficial substances that give the characteristic tomato flavor. Pour tomatoes with salt and a mixture of herbs, put on culinary parchment.
You can dry in the open sun or in the oven. The first option is mainly used by Italians, it is more convenient for those who live in private homes. 
This is the best way to dry, so tomatoes retain their natural rich flavor and aroma. You can dry in the oven - 3-3.5 hours, at 120-150 degrees. After drying, lay the blanks in sterile jars and pour the favorite vegetable oil - olive, sunflower, etc. 
It is possible to pour dried tomatoes with chopped garlic for taste and spicy aroma.
All about freezing tomatoes for the winter
Freezing - one of the most convenient ways to harvest tomatoes for the winter, because at any moment there are vegetables at hand, which have retained the entire set of useful substances and a holistic form. In addition, do not have to spend money and buy winter greenhouse tomatoes that do not have such a bright, juicy taste, like grown in the summer under the open sun. 
Frozen tomatoes retain their fresh taste and cannot be distinguished from summer in a salad. There are two options for freezing tomatoes: whole fruits and tablets. The advantages of the first method are that whole frozen tomatoes are stored longer, you can add them to salads or serve sliced. To freeze you need to choose hard and ripe fruit, without damage, of medium size. 
Each tomato must be thoroughly washed, dried, put one layer on a board and send in the freezer. After a few hours, when the tomatoes are well frozen, put them in a bag for storing frozen foods and send them back to the freezer. These tomatoes are stored for a year.
Check out how to freeze apples, strawberries, green peas, blueberries, pumpkins for the winter.
Freezing tomato pills is a more time-consuming method. However, with this preparation, you will not think what to cook from tomatoes for the winter, it is an ideal additive for borscht, pasta or sauce, which does not require defrosting and cutting. Before freezing, it is not necessary to peel the peel of the tomato, and it is not necessary to use only whole fruits. 
Rinse the tomatoes, cut into cubes, add herbs and red pepper and chop in a meat grinder or blender. Salt is not necessary. Pour the tomato puree into freezer molds (forms for ice, cupcakes, etc. will do) and send to the freezer.
Once the tomato mixture is well frozen, remove it from the molds and place it in bags for storing frozen vegetables. You can also store them for a year. 
Marinating tomatoes
Marinated tomatoes are the traditional snack of any winter table, everyday and festive. Rolling tomatoes for the winter is not a big deal, almost every family has its own special recipe for the marinade, which is passed along the female line.
Important! For marinating, you need to choose only high-quality fruits, without damage, of one grade and size. This will avoid such unpleasant surprises with seizures, as the "explosion" of cans or souring of tomatoes.
There are many ways of pickling with the use of additives and various spices: parsley, dill, celery, allspice, onion, garlic, leaves of fruit trees, etc. Consider the easiest way to pickle tomatoes. For 2 kg of vegetables you will need a liter of water, 2 large spoons of sugar, 1 spoon of vinegar and salt, black peppercorns, a couple of garlic cloves, a few stalks of celery, leaves of dill and horseradish.Prepared tomatoes, thoroughly washed, you need to chop a toothpick at the stem, so that they do not crack after pouring boiling water. Sterilize the jars (pour in boiling water), put the prepared and washed leaves, pepper, garlic on the bottom, put the tomatoes on top. Pour boiling water, cover with lids and leave for half an hour. Then pour the water from the cans into the pan, add sugar and boil again. In banks pour 1 spoon. vinegar, then boiling marinade and tighten the lids with a sealer key. Banks to turn, wrap a warm blanket and allow to cool.
Did you know? For beauty, you can add finely chopped green Bulgarian pepper, onions or carrots into rings in a jar.
How to pickle tomatoes
You can cook for the winter pickles from tomatoes. This does not require special skills, as well as the availability of large storage space, because you can pickle tomatoes not only in banks, but also in large buckets or tubs. To prepare such tomatoes, place in the selected container more herbs pre-washed: dill with umbrellas, horseradish, currant leaves, cherries.
Then put the washed tomatoes (2 kg) and puncture them several times with a toothpick on the stem. 
Tomatoes are better to take ground, solid type "cream". Put the peeled and chopped garlic, about half of the large head, cover with horseradish leaves. Prepare the brine: in hot water (2 l.), Add 6-7 tablespoons of salt and 3 spoons of sugar and boil. 
Fill the tomatoes with hot (not boiling) brine and leave for 3 days, covered with a lid, at room temperature. When the brine becomes cloudy and blistering, transfer to a cold place. After 7-8 days you can try.
Important! The secret of excellent salted tomatoes is a very salty and bitter pickle. It should be directly disgusting to the taste. Do not worry, tomatoes will not spoil it, they will take as much salt as they need.
Very tasty are billets of sliced green tomatoes for the winter.. Any kind of green or pink tomato is used, cream is best. You need to take 3 kg of tomatoes, rinse, cut into pieces.
For dressing, chop 2 large garlic cloves, chilli pepper rings (to taste), large bunches of dill and parsley. Place the tomatoes with the dressing in a large container - pan or bucket, and pour 150-200 grams. vegetable oil. Cover with a lid that will cover the tomatoes themselves, not a container with them, and place a press on top. There are these tomatoes can be after three days.
Harvesting tomatoes in pasta or ketchup
Ketchup is a favorite sauce that suits all dishes. It can be spicy, spicy, aromatic or just tomato. Preparing such a sauce is easy at home, and it turns out to be much tastier and healthier than the store. You can cook it with the addition of pieces of other vegetables or make it spicy, spicy, fragrant, just by adding your favorite seasonings.
Consider the recipe for classic ketchup without additives. For its preparation, take 3 kg of tomatoes, ripe, without damage, half a cup of sugar, 1 tbsp of salt, black pepper, dill, parsley, etc. 
Wash tomatoes, chopped, put in a pan and cook for 15 - 20 minutes over medium heat. 
Then rub the tomatoes through a sieve and continue cooking the resulting tomato puree for an hour on medium heat until thickened. 
From a gauze to make a bag, put all the spices and dip into the tomato mass. Add salt and sugar, then boil for another 10-15 minutes over low heat. Ketchup can be rolled up for the winter, spilled on sterilized jars, or immediately there after cooling.
Did you know? Originally called ketchup sauce made of walnuts, anchovy, beans, mushrooms, fish pickle, garlic, spices and wine. Ketchup began to be made from tomatoes at the beginning of the 19th century, and the Americans invented it.
Tomato paste - dressing for borsch and other dishes is prepared on the same principle. Season it with spices is not necessary, put only salt and 1 tbsp. l vinegar. The resulting mass is rolled into sterilized jars, turned over and left to cool. Then transferred to a cool place.Harvesting tomato juice for the winter
Tomato juice is also a very popular and useful option for harvesting tomatoes. This juice contains a large amount of vitamins (A, B, C, E, PP), as well as magnesium, iodine, iron, calcium, phosphorus and others.
To prepare tomato juice is quite simple. One liter of juice will be obtained from one and a half kilograms of tomatoes. It is necessary to take tomatoes of the same variety, wash them thoroughly, cut the stalks, cut and twist them in a meat grinder. The resulting tomato mixture is placed in an enamel bowl, let it boil, then rub through a sieve to get a smooth juice (you can use a special juicer). Then bring the juice to a boil again, boil for 5 minutes over low heat. Spill, twist, turn and allow to cool. Keep tomato juice in a cold place.
How to make jam from tomatoes
It turns out that not only pickles can be cooked for the winter from tomatoes. A dessert of tomatoes (jam) is also a very unusual and tasty delicacy. All types and varieties of tomatoes are suitable for its preparation, the main condition is that they must be mature and red. Rinse the tomatoes and twist them in the juicer. Add sugar (1 kg / 1 kg of tomatoes) and leave to stand overnight. It is necessary that the sugar melted and the tomatoes put the juice. After that, boil the mixture over medium heat for about an hour. Take one medium lemon, rub the zest and squeeze the juice. Add juice and zest to jam and boil for another half hour. After cooling, pour into sterile jars and cover with plastic covers. The tomato dessert is ready to eat!
