Good afternoon, my readers. Today you will learn how to make chopped tomatoes seasoned with parsley and garlic. This is a fairly simple and flavorful snack. It can be used to add to borscht and soups, or to cook frying tomatoes and various gravies from such tomatoes.
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In the case of chopping with a blender, you will also get an excellent tomato sauce, which can already be added without any boiling, for example, to stewed potatoes or simple pasta. With a similar sauce, you can easily flavor any meat, chicken, or stew cutlets and meatballs on it. Thus, it is a versatile workpiece that is also very quick to prepare. True, the only thing that you might not quite like about it is the tomato peel, which is separated from the base of the fruit during cooking.
However, the skin in this piece can be easily removed even before you start cutting the tomatoes. In this case, the tomato mass will be homogeneous. Well, if you decide to grind everything later on a blender, then you do not need to remove the peel.
Chopped tomatoes with garlic and parsley
Products are given per 0.7 liter can:
- tomatoes (dense) - 900 g, - parsley - a large bunch, - cloves of garlic - 5-6 pcs., - pepper (pods) - to taste or 0.5-1 pcs., - salt - 1 tsp. l.
Cooking method
For such a harvest, you need fleshy, practically without juice, tomatoes
- Cut the selected tomatoes in half and remove the growth from the stalk. If you cook tomatoes without peel, then first put them in boiling water and hold for five minutes.
- We also cut the largest tomatoes into slices, and leave the medium and smaller ones in halves.
- We clean the cloves of garlic and cut them into slices. We immediately cut several rings of capsicum.
- Put the tomatoes in a saucepan and place them on the hotplate. We close the container with a lid and cook over low heat for 10 minutes. This is necessary to soften the tomatoes and release the remaining juice.
- We throw a spoonful of salt into the pan. We mix everything with great care, trying not to knead the tomatoes.
- Cook the tomatoes for another five minutes and then throw the cooked peppers and garlic into them. Cook with seasonings for another five minutes, turning on the smallest fire.
- Finely chop the whole bunch of parsley (you can make other greens, according to your personal taste: dill or assorted). We fall asleep in a saucepan, but there is no need to cover it with a lid.
- So, the tomatoes have already steamed, so further you need to boil such a mass. Cook over low heat for another 10 minutes.
- There is no addition of vinegar in this recipe, but if there is a habit of canning tomatoes with it, then pour a tablespoon of vinegar (6%) at the very end of the procedure, at the rate of one 700-gram jar.
- While the tomatoes are being prepared, we are preparing the jars. We wash them with baking soda or steam sterilize. You can also bake it in the oven. We wash and boil all the lids in water.
- We fill the prepared jars with hot tomatoes, twist the lids on them and roll them with a machine. Then turn over and cover with a blanket or blanket. We are waiting for them to cool down.
- We save tomatoes with garlic and parsley in the pantry, in the basement or on a cool balcony. The main thing is that the light does not fall on them. The recommended or usual shelf life for such blanks is 2 years.
Enjoy your meal!
Do you prepare preparations for the winter from halves of tomatoes with garlic and parsley?
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