Czech tomatoes

Cooking snacks for the winter “Czech tomatoes” is not particularly difficult, but it can pleasantly surprise both the guests at the festive table and your household.

The secrets of cooking Czech tomato appetizer

It is still not entirely clear why the chopped tomato salad for the winter was called the Czech preparation. But this recipe has been known for several decades, and its main components are tomatoes, onions and garlic. Over time, the recipe has changed many times. In particular, the most delicious Czech tomato recipe necessarily includes bell peppers.

Sterilization was also at first one of the mandatory procedures in the manufacture of tomatoes in Czech. But over time, a recipe appeared, according to which it is quite possible to do without sterilization.

Many housewives, adjusting to the tastes of their stronger half, prefer to cook this original appetizer according to a recipe in which the amount of garlic clearly exceeds traditional norms. Others choose a fragrant Czech tomato recipe with lots of greens.

In any case, if there are problems with the disposal of juicy and tasty, but too large tomatoes that do not fit in the neck of ordinary glass jars, then you should definitely look at the recipes described below.

There are also a few secrets that will help make this blank even more delicious.

First, peel the tomatoes before slicing. This is very easy to do if, after making two light cuts in the peel, place each tomato for 30 seconds in boiling water, and then for a moment in ice. True, it is better to choose tomatoes for this procedure that are especially dense and fleshy, a little unripe is better.

Secondly, Czech marinated tomatoes can acquire the taste and texture of lecho if they are poured not with the usual marinade, but based on tomato juice (purchased or homemade). However, these tricks are more suitable for fans of endless experiments, since they require more time and effort to carry out.

Czech tomatoes with onions for the winter

Czech tomatoes are not in vain called very similar in taste to the preparation of pickled tomatoes “you will lick your fingers”. This is one of the most delicious tomato preparations for the winter.

It is necessary to find:

• 3 kg of ripe and tasty tomatoes;
• 1 kg of white or red onion;
• 1 kg of Bulgarian sweet pepper of bright colors (orange, red, yellow);
• 3 to 6 cloves of garlic (to taste)
• 10 peas of black pepper;
• 2 liters of water for the marinade;
• 90 g of rock salt;
• 150 grams of sugar;
• 2-3 tbsp. spoons of 9% vinegar;
• 40 ml of vegetable oil.

And the recipe is very easy to make:

1. The tomatoes are washed and cut into manageable pieces.
2. Onions are peeled, cutting out all dry places, washed and chopped into thin half rings.
3. The fruits of sweet pepper are rinsed, the seed chambers are cut out and cut into thin strips.
4. Peel the garlic cloves and finely chop with a knife.
   Important! It is advisable to cut the garlic into pieces, and not grind it to a mushy state with a press.
5. For tomatoes in Czech according to this recipe, it is advisable to use jars of not too large volume: 0,7 or 1 liter. They are washed and sterilized in boiling water, in an oven, or in any other convenient way.
6. Vegetables are placed in prepared jars in the form of layers. First tomatoes, then onions, peppers, garlic and again in the same order.

   

7. It is recommended to make layers of medium size – it will be both more beautiful and tastier.
8. Making the marinade also does not take much time, so you can make it immediately after laying the vegetables in the jars.
9. To do this, water is heated, sugar, salt are added. After boiling, oil and vinegar are poured in and vegetables in jars are immediately poured with boiling marinade.
10. Cover with metal lids for preservation and sterilize in boiling water from 12 minutes (0,7 l) to 18 minutes (1 l).
11. After sterilization, the workpiece is twisted for the winter.

Czech tomatoes without pepper – a classic recipe

In its original form, the recipe for Czech tomatoes for the winter consisted exclusively of tomatoes, onions and a small amount of garlic, added to the taste and desire of the hostess.

Thus, this recipe can be called the most traditional way of cooking tomatoes in Czech, and which one will be more to your taste is a matter of individual choice.

The following components can usually be placed in one liter jar:

• 700-800 g of ripe tomatoes;
• 1 large head of onion;
• garlic – to taste and desire;
• 5 peas of sweet pepper;
• 3 leaves of lavrushka;
• 1 st. a spoonful of vegetable oil and 9% table vinegar

Marinade filling consists of:

• 0,5-0,7 l of water;
• 25 g salt;
• 30 d Sahara.

If you want to make Czech tomatoes with onions without pepper in a larger volume, the number of ingredients should be increased in proportion to the number of liter jars.

The manufacturing process consists of the following steps:

1. Garlic and onions are peeled, washed under running water.
2. Rinse the tomatoes, cut out possible damage sites and cut into 4-8 pieces, depending on the size of the fruit.
3. Even rings or even half rings are cut from the onion, with a large head size.
4. Garlic can be finely chopped with a knife or ground with a press.
   Attention! In the latter case, it is able to make the brine cloudy.
5. Garlic is placed in sterile jars at the bottom, then tomatoes and onions are beautifully placed on the very top.
6. Bring the marinade from water, salt and sugar to a boil and pour it over the laid vegetables.
7. Vinegar and oil are added to the jar on top and put on sterilization for 16-18 minutes.
8. At the last stage, the jars are twisted and sent to cool in a place where they will not be disturbed.

Czech tomatoes without sterilization

In traditional recipes, harvesting Czech tomatoes requires mandatory sterilization. But experienced housewives have long established through experiments that using the method of preliminary three-time heating, you can do without the tedious sterilization process for many.

In terms of the composition of the components, this recipe is practically no different from the very first recipe described in the article. It is only allowed to replace ordinary table vinegar with more natural apple or wine.

And the process of making tomatoes in Czech according to this recipe will be somewhat different, so for clarity, some steps will be illustrated in the photo:

1. Vegetables are washed and cleaned in the standard way of everything superfluous.
2. Tomatoes are cut into slices, onions and peppers – into rings or straws, garlic – into small pieces.

   

3. Garlic, tomatoes, peppers, onions, and so on in layers are placed in sterile jars in turn. Vegetables must be packed tightly, but not over-tamped.
4. Then the jars are filled with boiling water up to their shoulders and left to warm up for 10 minutes.

   

5. Water is poured into a saucepan, using special devices, heated to 100 ° C and vegetables in jars are poured with it again.

   

6. Warm up for about 10 minutes and again drain the water.

   

7. All spices, salt, sugar are added to it, brought to a boil, vinegar and oil are added and the resulting marinade is poured into jars.
8. They are immediately rolled up with sterilized lids and, turned upside down, wrapped for additional heating.
9. In this form, cans with preparations for the winter should stand for at least 24 hours. Only then can they be sent to storage.

Czech Tomato Recipe with Garlic

Czech tomatoes for the winter with garlic are especially popular with some housewives who are not indifferent to this very healthy and fragrant vegetable.

What do you need to prepare:

• 3 kg of ripe tomatoes;
• 5 large heads of garlic;
• 1 kg of multi-colored Bulgarian sweet pepper;
• 1 kg of onion of any shades;
• 15 peas of sweet pepper;
• 2 liter of water for the marinade;
• 90 g non-iodized salt;
• 180 grams of sugar;
• 1 st. a spoonful of vinegar essence;
• 2 tbsp. tablespoons of vegetable oil.

The manufacturing method is not much different from the traditional one:

1. Vegetables are washed, peeled, cut into convenient and beautiful pieces.
2. They are laid out in sterile jars and poured with boiling marinade.
3. Sterilized in boiling water or in another convenient way and, rolled up with sterile lids, placed under a blanket to cool.

From the amount of ingredients described in the recipe, ten 700-gram jars and seven liter jars of the workpiece are obtained.

Czech tomatoes with onions and herbs

In this recipe, pickled tomatoes in Czech style are slightly closer to Georgian traditions, probably due to the abundance of fresh herbs and spices.

You will need:

• 3 kg of tomatoes;
• 1 kg of onion;
• 2 heads of garlic;
• 10 sprigs of fresh parsley and dill along with inflorescences;
• 5 sprigs of basil;
• 10 coriander seeds (or a teaspoon of ground powder);
• 5 peas of allspice and black pepper;
• 2 laurel leaves;
• 2 liter of water for the marinade;
• 80 g salt;
• 150 grams of sugar;
• 1 st. a spoonful of vinegar and vegetable oil in each liter jar.

The manufacturing technology is exactly the same as in the previous recipes:

1. Herbs and vegetables are washed, cut and laid out in sterile containers.
2. Water with salt and sugar is boiled together with spices and poured into containers with herbs and vegetables.
3. At the very end, oil and vinegar are poured into each jar and placed for sterilization.
4. Then immediately roll up.

Rules for storing tomatoes in Czech

But it’s not enough to cook Czech tomatoes correctly, it’s also important to keep them so that you can enjoy the taste of fragrant tomatoes throughout the harsh winter.

Czech tomatoes can be stored both at normal room temperature and in the cellar. The most important thing is that the jars do not stand in the light, so they use either lockers or darkened rooms. Under such conditions, the workpiece can be stored for several years, although it is usually eaten one of the first.

Conclusion

Czech tomatoes are delicious pickled tomatoes for the winter, for the manufacture of which fruits of almost any size can be used, since they will be cut into pieces anyway.