Marinated tomatoes with basil. Recipes for pickled tomatoes with basil for the winter, food preparation and storage conditions Tomatoes for the winter with basil and dill
When a new ingredient is added to the marinade, interesting flavor accents immediately appear. Purple basil leaves and green “milky” dill rosettes are a wonderful duo, the tomatoes will smell so delicious! Basil is no longer considered exotic, adding leaves to fresh salads. But this spicy herb is less often used in marinades, so it’s worth trying an unusual preparation for the winter. Marinated tomatoes with basil are a moderately spicy and temptingly piquant dish.
Before serving, put the canned tomatoes in the refrigerator for a day. The marinade with basil and hot spices will have a pleasant taste; it can be strained and served in glasses as an original drink. Such an addition would be appropriate if any dish of fatty meat is placed on the dining table.
Ingredients for canning tomatoes with basil:
- tomatoes – 1.8-1.9 kg
- bell pepper – 1 pc.
- hot pepper – 1 small pod
- garlic – 1 head
- purple basil – 4 stems with large leaves
- dill rosettes – 4 pcs.
- allspice peas – ½ tsp.
Marinade for one 3 liter jar:
- water – 1.3-1.4 l
- sugar – 3 tbsp.
- salt – 1.5 tbsp.
- vinegar 9% – 65 ml
- bay leaves – 2 pcs.
Marinated tomatoes with basil for the winter - recipe with photo:
Small and medium-sized tomatoes are marinated. It should be remembered that juicy tomatoes crack easily; even preliminary piercing with skewers does not help them. And fleshy tomatoes hold their shape well.
The tomatoes are washed. They sort through, weeding out specimens of questionable quality. All fruits should have tight, glossy sides. If soft areas are visible, it means that the rotting process has already begun inside the fruit. A missed damaged tomato is equivalent to a damaged product.
Greens and fresh spices must be washed. Green dill rosettes and purple basil leaves are placed at the bottom of the jar. Basil stems are not used for canning tomatoes. The hot pepper pod is cut into several parts, the seeds are left. Garlic cloves are cut randomly.
Sweet red pepper is cut into strips. If the pepper is large and “thick-walled,” then when dipped in the basil marinade, it becomes delicious. Place tomatoes in a jar, topping each row with pepper and basil leaves.
The jar is filled with boiling water. Water is poured generously - right up to the neck. This is a reserve, given that part of the marinade will “evaporate” when boiling.
After 15 minutes, hot water is poured into the pan. And the jar is filled with fresh boiling water. Now the heating time for the tomatoes will be reduced to 8-10 minutes.
The first water drained will become the marinade. Place salt and sugar in a saucepan. Bay leaves are also sent there. Sweet peas can be put both in a jar and in a marinade. The marinade is boiled for 3-4 minutes.
The jar of tomatoes is emptied of hot water. Vinegar does not need to be added to the marinade; it is poured directly into the jar.
The jar is filled with boiling marinade and sealed for the winter.
Canned tomatoes with basil should not be left without “heat sterilization.” Take an old warm blanket and cover the inverted jar. The workpiece should remain in this position for 12-15 hours.
When the marinade becomes cold, the jar is taken to the cellar. Pickled tomatoes with basil can be stored in a cool pantry for the winter.
Bon appetit!
For both a festive lunch and a family dinner, housewives want to serve an original vegetable appetizer. Real culinary masterpieces are made from tomatoes. Many women are interested in tomato and basil recipes for the winter. A spicy plant that came from India has an amazing aroma. The brine to which this herb is added gives the tomatoes a unique taste. It combines the freshness of the fields with the pungency and spicy smell of the East.
Vegetables are pickled using vinegar, preserved, and salted. The purple shade of the grass stands out in an original way among the red flowers. In addition to these 2 ingredients, garlic and onions, bay or cherry leaves, spices and carrots, cherry plums and apples are additionally added to the tomatoes. In each version, pickled or salted tomatoes acquire new notes in taste.
How to choose and prepare the main ingredients correctly
Tomatoes with thick skin are suitable for preservation. If the fruits are large, they are cut into halves, but it is better to look for small tomatoes and always without dents. Before putting them in a jar, wash and remove the stalks and pierce the skin in several places with a needle or toothpick.
Fresh branches of purple basil are dipped in water and dried in the same way as cherry and currant leaves. When canning or pickling tomatoes, these ingredients are placed at the bottom of a sterile jar or placed on each layer of vegetables.
Methods for pickling tomatoes with basil
In cookbooks and on websites on the Internet you can find different options for preparing sweet and sour fruits for the winter. Housewives select recipes and additional ingredients for pickling tomatoes to suit their taste. Some people like a spicier snack, others prefer a mild product with a subtle aroma.
Classic recipe
The unique smell of herbs can be felt well in winter if you open a jar in which salted tomatoes with citric acid and spices are rolled up. To prepare vegetables according to a traditional recipe you will need:
- tomatoes - 1200 g;
- sugar - half a glass;
- freshly picked basil - 3–4 sprigs;
- garlic - 4–5 cloves;
- salt - 2 level spoons;
- hot pepper - 5 peas;
- water - liter.
Instead of a bite, citric acid is used as a preservative. All these ingredients will yield 2 liter jars of vegetables. The cooking process consists of several stages, but does not take very much time:
- Medium-sized tomatoes are washed under the tap and lightly dried.
- Place garlic cloves and basil sprigs at the bottom of a sterile jar.
- Following these components are placed tomatoes.
- The dishes with vegetables are filled with one part of water.
- Pour salt, citric acid and sugar into the other half, mix everything and boil.
- The hot mixture is poured over the tomatoes.
The jars are rolled up with metal lids and covered with a blanket. After a while, the vegetables are taken to the basement.
Fast way
If you eat the tomatoes several days in advance or store them in the refrigerator, you should use a different recipe. They turn out lightly salted and very tasty. For 1.5 kg of tomatoes you need to take:
- onion;
- garlic;
- sugar - 2 tsp;
- Bay leaf;
- salt - 1.5 tbsp. spoons;
- basil;
- peppercorns.
The tomatoes are washed under the tap and placed in a saucepan, where they are topped with spices and herbs. Pour salt and sugar into water, the amount of which should be at least 2 liters, and boil it for 2-3 minutes. Vegetables are seasoned with hot marinade. Place a plate with pressure on top of the pan. Tomatoes are salted for three days.
Cherry tomatoes with garlic
Miniature bright red fruits look interesting and beautiful in jars. This is probably why, at the end of the last century, Israeli breeders bred cherry tomatoes, the size of which does not exceed 3 cm. Many women close these tomatoes for the winter. For 1 kg of such small vegetables, housewives take:
- bunch of basil;
- dill;
- sweet pea;
- half a garlic;
- granulated sugar - 1 tbsp. spoon;
- honey - 30 g;
- salt;
- apple cider vinegar - 35–40 ml.
The tomatoes are washed, the branches are removed so that they can be salted faster, and the skin is pierced. Then the fruits are placed in a saucepan, spices, herbs and chopped garlic are placed there, all components are filled with boiling water, and left under the lid.
The cooled marinade is poured into a separate bowl and boiled again, and the cherry tomatoes are packaged in jars, purple basil leaves are placed between them, honey and vinegar are added. The free space is filled with hot brine.
Such preparations under metal covers are well stored in the basement or in the refrigerator.
Without sterilization
Although tomatoes do not lose their beneficial properties after heat treatment, the percentage of vitamins and microelements still decreases. To prevent vegetables from losing their main components, they are closed for the winter without sterilizing. To prepare 2 kg of pickled tomatoes use:
- garlic - 4 cloves;
- vinegar - ¼ cup;
- basil - from 40 to 50 g;
- salt - 2 full spoons;
- water - 1.5 l;
- sugar - 150–170 grams.
Tomatoes, herbs and garlic are placed at the bottom of steam-heated jars. To obtain the marinade, add sugar and salt to the water. Cover the vegetables with the boiled solution, after 5 minutes it is removed, boiled and poured over the tomatoes again, adding vinegar. The cans are rolled up and turned over.
Lightly salted tomatoes with basil
To prepare a sweet and sour appetizer for meat, a dressing for borscht, you do not need to have any special knowledge in cooking. If you have a kilogram of small tomatoes, a couple of sprigs of basil and dill, and horseradish leaves in your house, you will get lightly salted and aromatic tomatoes.
To prepare the appetizer, the vegetables are washed and placed in a pan along with herbs and garlic cloves. In water, and you will need 1.5 liters of it, dissolve 1.5 cups of salt and pour the mixture into a container with tomatoes. Placing a lid on top, the ingredients are left to infuse for three or four days.
To speed up the preparation process, the fruits are cut into 2 parts. To make the tomatoes spicier, add a few black peppercorns. In addition to basil, you can use parsley or cilantro.
Further storage of tomatoes
At home, canned and pickled vegetables do not spoil for a long time. How many weeks or months you can eat tomatoes depends on the cooking technology.
The sterilization time specified in the recipe and the amount of preservatives cannot be changed. If there is a lack of them, tomatoes quickly become unusable; if there is an excess, the taste deteriorates.
In the cellar and even at room temperature, rolled tomatoes do not lose their aroma or properties for more than a year if the packaging is sealed. The room temperature should not exceed 20 degrees, and humidity - 75%.
Pickles made from vegetables with fragrant herbs are stored for about 6 months at 0...+4 °C, so they are stored in the basement or left in the refrigerator. Harvesting for the winter in this way is carried out without sterilization, but with the use of a large amount of salt, due to which fermentation occurs and the microflora stops developing.
The room where the preserved food is stored must be well ventilated. Cans of tomatoes should not be kept at sub-zero temperatures. If there is no cellar or basement, tomatoes marinated with vinegar or citric acid can be left in the apartment, but make sure that they are not exposed to sunlight.
We pre-washed the jar and sterilized it over steam for 20 minutes. Dry the container from moisture, put black peppercorns and a sprig of fresh basil on the bottom. Additionally, you can put currant/cherry/mint leaves and bay leaves on the bottom; add dry mustard powder.
After this, peel the garlic cloves, cut them into halves and put them in a jar. You can also add onion rings along with the garlic.
Tomatoes will become spicier if you add red chili pepper, red ground paprika, horseradish or ginger root.
The tomatoes were washed, dried in a colander, the stems were torn off and placed in a jar up to the level of the top side. We begin to fill the sterilized container with large fruits, and fill the neck with small ones. Be sure to prick the tomatoes with a toothpick so that the skin does not burst when steaming with boiling water. Additionally, you can preserve sweet bell peppers with tomatoes. It is necessary to remove the partition and the seed box.
Pour boiling water over the tomatoes in the jar, cover with a lid and leave to steam for 5 minutes.
We begin to cook the marinade for tomatoes: carefully pour the liquid into a saucepan, add sugar, coarse table salt, and citric acid. Mix the ingredients and boil the brine. Fill the jar with hot marinade to the level of the top side.
We roll up the container with a scalded tin lid, turn it upside down and check for leakage. Then we wrap it in a fur coat and leave it to cool.
Calories: Not specified
Cooking time: Not indicated
We offer a recipe for making marinated tomatoes with basil and garlic for the winter. The combination of tomatoes and basil always turns out great. Basil fully complements and reveals the taste of tomatoes. When eaten fresh, it makes an amazing snack or a well-known one; tomatoes can also be dried with the addition of basil - this is absolutely exquisite and unique. But today we suggest you use this combination of ingredients for marinating. We give preference to the “cream” variety of tomatoes; as for spices, you can always experiment, modifying the recipe to your ideal taste.
Ingredients:
- cream tomatoes – 1.2-1.3 kg,
- fresh basil – 3-5 leaves,
- garlic – 1-2 cloves,
- chili pepper – 1 pc.,
- a mixture of peppers - to taste,
- water – 1 l,
- granulated sugar – 2.5 tbsp. l.,
- table salt – 1 tbsp. l.,
- vinegar – 90 ml,
- cloves, bay leaf, mustard seeds - to taste.
How to cook with photos step by step
So, we prepare the tomatoes - we select ripe, strong plum tomatoes from the market. These tomatoes are great for pickling. We check that all tomatoes are equally firm and have no soft spots, damage or cracks. Wash the tomatoes in cool water, then dry them a little on a kitchen towel. 
While the tomatoes are drying, let's take care of the jars - wash them very thoroughly in a soda solution or other detergent, send them for sterilization, the method of which we choose for ourselves - oven, steam, microwave. Place one or two peeled cloves of garlic at the bottom of the jar; you can also crush them with most of the knife for a brighter aroma. We also throw in one small pod of chili pepper. 
Now add a few basil leaves; you can replace it with dry basil if you don’t have fresh basil on hand. You can also add a few sprigs of dill if you wish. 
Fill the jar with dried tomatoes. Shake the jar a little so that the tomatoes fit together as tightly as possible. 
Pour boiling water over the tomatoes, place a sterile lid on the neck of the jar, placing it on one side. Leave the tomatoes completely undisturbed for 10 minutes. 
After the specified time, pour the slightly cooled water into a saucepan, add a portion of table salt and granulated sugar, bring to a boil, dissolve the crystals of the bulk ingredients. During the cooking process, the marinade can be enriched with additional flavors by adding your favorite spices/herbs. At the end of cooking, pour in a portion of vinegar, boil for one minute, remove from the stove. 
Pour the marinade over the tomatoes, seal the jars with lids, turn them upside down, wrap them in a fur coat, and leave them for a day. We store pickled tomatoes with basil and garlic for the winter in an apartment, pantry or cellar. They are also easy to prepare, which you can prepare according to the suggested recipe. 
Enjoy your meal!
I would like to offer a recipe for tomatoes with basil on Zoom. The tomatoes turn out very tasty, and thanks to the basil, they are also aromatic. My family really loves these tomatoes; I serve them when I cook stewed potatoes with meat. Try it too, it’s very tasty!
Ingredients
To prepare tomatoes with basil for the winter you will need:
tomatoes - 1.2 kg;
basil - 2-3 sprigs;
garlic - 4 cloves;
allspice - 4 pcs.
For the marinade:
water - 1 liter;
sugar - 100 g;
salt - 50 g;
citric acid - 1 tsp.
This amount of ingredients makes 2 liter cans of tomatoes.
Cooking steps
Wash the tomatoes under running water and dry.
Wash the basil and peel the garlic. Place garlic, basil and allspice at the bottom of sterilized jars.
Fill jars with tomatoes
After this, drain the water; we will no longer need it. To prepare the marinade, boil clean water in a saucepan, add salt, sugar and citric acid, and simmer until the crystals dissolve. Pour the marinade over the tomatoes and roll up.
Tomatoes marinated with basil are a wonderful preparation for cold winter days. Perfectly stored in a city apartment.
Bon appetit!
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