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Tomatoes with carrot tops

1374

Kitchen Russian

Calorie content 50.3 kcal

Portions 1 l. port.

Cooking time 35 minutes

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 12.4 gr.

Content

Today we will deal with the conservation of cherry tomatoes. It is a sweet variety of small tomatoes that are ideal for both fresh consumption and preservation. We will add a little sweet pepper and onions to our preparations - they will give our tomatoes a richer taste. Another highlight of our preparation is carrot tops - it will add a new unusual taste of greens to tomatoes.

Ingredients

Cherry tomatoes 600 - 700 gr. Carrot tops 2 branch Onion 2 - 3 circle Bell pepper 0.5 pcs. Garlic 1 - 2 pcs. Salt 1 tsp Granulated sugar 1 tbsp Table vinegar 9% 10 tbsp

Cooking process

We wash the cherry tomatoes in running water and carefully separate them from the branches so as not to damage the fruits.

At the bottom of the sterilized jar, place the washed and dried carrot tops, onion rings, peeled chives and pieces of bell pepper.

Then place the cherry tomatoes tightly and pour boiling water into the jar. Cover the jar with a lid and leave the tomatoes for 15-20 minutes.

After the allotted time, pour the water from the jar into a saucepan, bring to a boil, add salt, sugar, mix well and boil for 2-3 minutes. At the end of cooking, add vinegar, boil for another minute and remove the marinade from heat. Pour the hot marinade into a jar and tighten it tightly with a boiled lid. Turn the jar of tomatoes upside down and leave to cool completely at room temperature, covering it with a warm blanket. Then we remove the seaming for storage in a dark, cool place.