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Red tomatoes with carrot tops

2614

Kitchen Russian

Calorie content 211.5 kcal

Portions 1 l.

Cooking time 60 minutes

Proteins * 1.1 gr.

Fats * 0.2 g

Carbohydrates* 51.9 gr.

Content

Marinating red tomatoes with carrot tops is a somewhat unusual recipe for many housewives. But it is the carrot tops that give the tomatoes their special taste and aroma. No other seasonings are added to this preservation. We prepare tomatoes using the double pouring method and with the addition of vinegar essence.

Ingredients

Fresh tomatoes 700 gr. Carrot tops 4 branch Coarse salt 1 tbsp Granulated sugar 4 tablespoons Vinegar essence 0.5 tsp

Cooking process

Choose small, sturdy tomatoes for this stock. Wash and sterilize the preservation jars in any way and boil the lids. Rinse the carrot tops thoroughly and pat dry with a napkin. Rinse the tomatoes well and prick them with a wooden stick in the area of the stalk. Put the carrot tops in the prepared jars.

Then place the prepared tomatoes compactly in jars. Boil clean water in a saucepan at the rate of 500-600 ml per liter jar. Pour boiling water over the tomatoes, cover the jars with lids and place spoons in them so that the glass does not burst from hot water. Leave them on for 10-15 minutes.

Then pour the water from the jars into the same saucepan through a special lid. Pour the calculated amount of salt and sugar into the water, stir and cook the marinade.

Pour the boiling marinade over the tomatoes in jars.

Then pour half a teaspoon of vinegar essence into each jar. Roll up the jars and check the sealing tightness. Turn the jars onto their lids and cover with a warm blanket overnight. Transfer the chilled tomatoes to a storage location.

Happy blanks!