The original simple method of preserving tomatoes for the winter. Ready tomatoes will have a light wine astringency with sourness. Any cheap shop or homemade wine will do, there is no fundamental difference. When heated, the alcohol will evaporate, the tomatoes will turn out to be non-alcoholic or with a minimum alcohol content (0,5-1%).
Ingredients for a 700 gram jar:
- tomatoes – 300-400 grams;
- red wine (dry or semi-dry) – 125 ml;
- water – 145 ml;
- parsley – 3-4 branches;
- bay leaf – 1 piece;
- garlic – 1 tooth;
- allspice – 2 peas;
- sugar – 1,5 teaspoons;
- salt – 1,5 teaspoons;
- apple cider vinegar (6%) – 1 tablespoon.
wine tomato recipe
1. Wash the jars with soda and rinse with boiling water (steam).
2. Put parsley, garlic, pepper, bay leaf on the bottom of the jar.
3. Fill the jar with washed tomatoes, after removing the stalks.
4. Mix wine and water in a saucepan, add sugar (for semi-dry wine, you can use 1 spoon) and salt. Mix.
5. Bring the mixture to a boil, pour in the vinegar, mix and remove from heat.
6. Pour hot wine marinade over tomatoes.
7. Cover the jar with a lid. Put to be sterilized in a pot of water (water level in the middle of the jar). After boiling, sterilize the tomatoes for 10 minutes.
8. Roll up the lid, turn the jar upside down, leave until the tomatoes have cooled to room temperature.
When stored in a dark, cool room, the shelf life is up to 3 years, recommended – no more than a year, then the taste of tomatoes deteriorates.