Winter halves of tomatoes with parsley and garlic

Ripe tomatoes are often used in a variety of winter snacks. From the chopped fruits seasoned with aromatic parsley and garlic, a piquant harvest is obtained. In winter, if desired, it is introduced into hot dishes, improving the taste of various types of soup. Prepare sauces, gravies, fries.

Tomatoes. Illustration for this article is used under a standard license © ofazende.com

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What is required

You need to prepare quality green and vegetable varieties. Tomatoes are the basis. Choose well-ripened fruits with dense pulp. Preference is given to tomatoes, which, when cut, practically do not emit juice.

Ingredients (the indicated amount is based on filling a 700 ml jar):

• medium-sized tomatoes (without stalks) - 0.9 kg;
• a large bunch of fresh parsley;
• medium-sized garlic cloves - 5-6 pcs.;
• a small pod of hot pepper (you can cook without this vegetable);
• table salt of the middle fraction - 1 tsp; l.

Preparation

Use a heatproof, double-bottomed saucepan of sufficient volume.

1. The tomatoes are washed using a brush under running water. Rub the fruits with a soft cloth. Cut them into halves, removing the light growth near the stalk. You can cook tomatoes without the skin. In this case, the fruits are immersed in boiling water for 5 minutes. After cooling, the peel is easily removed. (If the tomatoes are large, it is recommended to cut them into quarters or slices).
2. Peel off the garlic cloves. Then they are chopped with thin plates.
3. Cut off several rings from the washed and dried capsicum.
4. The chopped tomatoes are placed in a saucepan. Install it on the stove. Vegetables are heated under the lid with a minimum heating of 10 minutes. As a result, the tomatoes soften and produce juice.
5. Add salt with gentle stirring without damaging the fruit.
6. They continue to simmer the tomatoes again under the lid for 5 minutes, after which they put pepper and garlic.
7. Cook the vegetable mixture in a closed saucepan for another 5 minutes.
8. Pour in finely chopped parsley. Previously, the greens are rinsed with cool water and dried, spreading out on a towel.
9. With further cooking, remove the lid from the pan. Stew tomatoes seasoned with the necessary spices for 10 minutes.

Distribute the appetizer in sterile jars immediately hot. Roll up hermetically and cool upside down under a blanket.

This recipe does not use vinegar. But if you want to get the usual taste of the marinade, you can pour in 1 tbsp at the end of cooking. l. table (6%) vinegar.

Canned tomato can be stored in a dark, cool place for up to 2 years. In winter, you can turn ready-made canned tomato into a fragrant paste using a blender. It turns out a sauce for meat dishes. You can serve such a paste with fried potatoes, add to pasta.

Do you prepare preparations for the winter from halves of tomatoes with garlic and parsley?

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