Czech tomato recipe. Czech canned tomatoes. Cooking tomatoes in Czech style

Calories: Not specified
Cooking time: Not specified

I love you very much winter preparations not only for their taste and memories of a warm summer, but also for their availability. After all, during the season, vegetables and fruits cost pennies, and if you have your own garden, then this is simply wonderful. This year I decided to make a change and prepared a non-standard preparation. Its preparation turned out to be a little troublesome, but still did not take much time. Czech tomatoes for the winter, the recipe for which I want to show you, turned out to be very tasty, aromatic and have an attractive appearance. At the festive table they were the center of attention, guests praised their incomparable, amazing taste for a very long time. We tasted this appetizer for too long, and after the end of the feast, the reserves of this delicacy noticeably dried up. But, in next year I will definitely cook as many Czech tomatoes as possible. If you have the opportunity, then stock up on this preparation, and believe me, there will be no excess, it will be eaten to the last jar.
.Take the following products:
- 3 kilograms of tomatoes,
- 1 kilogram of onion,
- 1 kilogram of sweet pepper,
- 5 cloves of garlic,
- 2 liters of water,
- 3 tablespoons of salt,
- 6 tablespoons of sugar,
- 1 tablespoon of vinegar,
- 2 tablespoons of vegetable oil,
- any greens

How to cook with photos step by step

Place parsley or dill in a jar.




Place some of the washed tomatoes on the bottom.




Peel the onion and cut into rings.
Place some of the onion on the tomatoes.






Place pieces of bell pepper and garlic there.








For the marinade, combine water, salt, sugar, oil and when everything boils, add vinegar.










Fill the tomato jars with marinade to the brim.




Place the jars on a cloth in the pan and sterilize them for five minutes.
After this process, roll up the jars with lids.
Czech tomatoes are ready for the winter! Feel free to take them to the cellar for the winter. If you don’t yet know how to prepare, I advise you to use another proven recipe.

Few people know that this is what a tomato and pepper salad is called in Czech. Often housewives simply share it with each other, claiming that the taste is to die for! Where the name came from is not known for certain, but the recipe itself has been known for a long time.

Over time, its varieties appeared, but two variants are most common. They differ from each other in the range of products and some cooking features. Czech tomato recipes for the winter are good for large fruits that do not fit entirely into jars.

Recipe with onions

In this version, tomatoes are rolled with onions, bell peppers and garlic. It is better to take jars with a volume of 0.5, 0.7 or 1 liter.

Product Set

You will need the following ingredients:

• 3 kg of ripe tomatoes of round or elongated shape;
• 1 kg red or white onion;
• 1 kg red or orange sweet pepper;
• 5 large garlic cloves;
• 10 peppercorns;
• 2 tbsp. l. unrefined oil;
• 1 tbsp. l. food essence;
• 6 tbsp. l. granulated sugar;
• 3 tbsp. l. table salt(not iodized);
• 2000 ml filtered water.

Operating procedure

1. The tomatoes are washed in cool water and each cut into 4 slices.
2. The bulbs are peeled, dry edges are cut off, washed and cut into thin rings.
3. The seed nest is removed from the sweet pepper, the fruit is also cut into rings, trying to maintain their integrity.
4. Garlic is separated into slices, peeled and cut very finely. You just need to chop it, not grind it in a garlic press or blender.
5. The jars are washed, rinsed, sterilized over a kettle or in the oven for 15 minutes.
6. Sterilized containers are placed on the table.
7. Vegetables are placed in layers: tomatoes on the bottom, then a layer of peppers, onions and garlic. This way all containers are filled.

Useful advice. The salad will turn out not only tasty, but also beautiful if the layers are made of medium thickness.

The marinade for the specified amount of vegetables is made quickly, so it can be prepared not in advance, but after all the ingredients have already been placed in jars. For it you will need to dilute salt, sugar, essence in water and pour in oil. Stir everything, put the pan on the fire, let it boil, after which the marinade is immediately poured into jars to the very top.

The containers are covered metal lids and sterilized. For half-liter jars the time will be 10 minutes, for liter jars - 15, and 0.7 liter containers need to be sterilized for 12-13 minutes. If you wait a little, nothing bad will happen.

There is a variation of this recipe where the tomatoes are first peeled. In this case, take dense, not overripe, fleshy tomatoes. To make the skin easy to peel, the fruits are immersed in boiling water for 1 minute, then transferred to cold water. After 2 minutes, take it out and clean it immediately.

Classic version

According to this recipe, Czech-style tomatoes for the winter are prepared without sweet peppers. Experienced cooks claim that this is classic way, A bell pepper appeared thanks to the experiments of Russian housewives.

Preparation of products

Vegetables and spices per 1 liter jar:

• ripe red tomatoes - as many as will go in;
• unrefined oil - 2 tbsp. l.;
• garlic - as you like, you can take one clove or a whole head;
• allspice - 5-7 pcs.;
• 9% vinegar - 1 tbsp. l.;
• laurel leaf - 3 pcs.;
• onions - as many as you like.

Components for filling:

• granulated sugar - 5 tbsp. l.;
• salt - 3 tbsp. l.;
• water - 2 liters.

Procurement process

Finely chopped garlic is placed at the bottom of the jars, and spices are also sent there. You can not cut the garlic, but crush it with a press, but then the brine will turn out cloudy. The containers are filled to the top with tomatoes, cut into several slices. Place onion rings on top. If the workpiece is intended for festive table, vegetables can be arranged in a more original way, then the salad will create a real sensation.

To pour, dissolve sugar and salt in water, place on the stove and let it boil. Without waiting for the marinade to cool, pour it into each jar to the very top. Top up vegetable oil.

It is impossible to do without sterilization. You can steam the preserves in an autoclave, but most housewives prefer the traditional method - in a pan of water. It is better to take a wide container, such a height that the walls are at least not lower than the cans.

Czech tomatoes for the winter are an interesting way to preserve vegetables, also useful if you have them in stock large vegetables that do not fit into the neck of the jar. Although, given the excellent taste of the salad, you can also prepare it from small tomatoes of the “slivka” or “soleros” variety - they have denser flesh.

Ingredients

• 1 kg tomatoes
• 300 g onions
• 300 g sweet pepper
• 4-5 cloves of garlic
• 5-6 peas of allspice
• 700 ml water
• 1 tbsp. l. salt
• 2 tbsp. l. Sahara
• 1 tsp. table vinegar 9%
• 2 tbsp. l. vegetable oil
• 4-5 bay leaves

Yield: 1.7 liters of snack.

Preparation

1. Prepare all the necessary products - tomatoes and sweet pepper wash, peel and wash the onion.

2. Place a bay leaf, peppercorns, and a peeled clove of garlic on the bottom of sterile jars.

3. Cut the tomatoes into small slices, cutting out the place where the stalk attaches. Pack the vegetables compactly into the jars, shaking them so that there is less empty space. Leave some free space at the top - approximately 1/4 of the jar's capacity.

4. Place bell peppers on top of the tomatoes, previously finely chopped into cubes or strips. Cut the onions into halves of rings and also place them on top of the jars.

This recipe was given to me by a close friend of mine. Not a word about the fact that these are Czech tomatoes. I really liked the recipe, I generally like almost all options for canning and pickling tomatoes. After some time, I learned from the Internet, where I was looking for some new recipe, that this type of canning is called “in Czech.”

I pick tomatoes from my garden, all other vegetables too, I can them myself and in the winter I enjoy the excellent taste too (with my family and guests, of course). Because it doesn’t matter what it’s called, the main thing is that it is to the taste of you and your family. I suggest you try canning tomatoes using this interesting recipe.

To prepare tomatoes for the winter in Czech style with onions, you will need:

Ingredients:

• tomatoes - 3 kg
• onion - 1 kg
• bell pepper - 1 kg
• garlic - 5 heads
• allspice - 5 peas

for the marinade:

• water - 2 l
• salt - 3 tbsp. l.
• granulated sugar - 6 tbsp. l.
• vinegar essence - 1 tbsp. l.
• vegetable oil - 2 tbsp. l.

How to cook tomatoes for the winter in Czech style with onions

First, as usual, we begin to prepare all the products.

1. Choose tomatoes that are as ripe and red as possible. We wash them and cut them into four parts.

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2. Peel the onion, wash it and cut it into rings.

3. Wash the bell pepper, remove seeds and cut into rings.

4. Peel the garlic and chop finely.

5. We take jars with a volume of 0.5 l and 1 l. Accordingly, before use, they need to be sterilized (wash well and sterilize in the oven or in a water bath).

6. When all the necessary components are ready, you can begin to put the ingredients into jars. We do this one by one, in layers. Place tomatoes at the very bottom, then peppers, onions and garlic. In this order all the way to the top.

7. Let's prepare the marinade. This simple procedure will take you a couple of minutes. Pour water into the pan and add all the ingredients: salt, granulated sugar, essence and vegetable oil in the proportions indicated in the recipe. Place the pan with the contents on the stove and let the marinade boil.

8. Fill the contents of the jars with boiled marinade to the very edges. We close the jars with lids and set them to sterilize.

9. From the moment of boiling liter jars sterilize for 15 minutes, half-liter - 10 minutes.

10. At the end of sterilization, roll up the jars, turn them over, wrap them and leave them until they cool down.

The garlic will make the marinade a bit cloudy, so don’t be alarmed. From the amount of vegetables specified in the recipe, about 7 liters of the finished product comes out.

For storage, place the jars in a dark and cool place. Bon appetit!

There are many options for preparing pickles, spicy foods, and pickling vegetables and fruits. How to make a tomato appetizer according to a special recipe, in Czech style, for winter storage to please guests and pamper loved ones? The secret of cooking will be revealed today, you just need to read the material to the end and remember the proportions. It’s better to write it down in a notebook so you don’t miss anything.

Not all varieties of tomatoes are suitable for preparing Prague residents’ favorite snack: “lady fingers” are best suited for it. Garlic and pepper are added to them - otherwise there won’t be that very spicy taste. pungent taste ready tomatoes. The remaining ingredients are sugar, salt, sunflower oil and vinegar are included in the recipe for many marinades.

The fruits chosen are strong, dense, and approximately equal in size - this way they fit better into jars. All that remains is to mix the tomatoes with other vegetables, do a little magic, and the winter snack is ready.

How to choose and prepare tomatoes correctly

The recipes provide various options choice of tomatoes: sometimes they recommend only small, oblong fruits, such as cherry tomatoes or lady fingers, while others prefer large ones. The main thing is that they are properly salted.

To do this, large tomatoes can be cut into pieces, and small ones can be placed like this. Your choice will not affect the taste of the product, unless you mix up the ingredients and add too much vinegar. But small, neat tomatoes in a jar look very cute, and you immediately want to try them.

Methods for preparing tomatoes in Czech style

It is quite possible that in fact there are more recipes for preparing spicy tomatoes, but only three are in use:

• classical;
• with pepper;
• with onions.

For each option you will need ripe, strong, red tomatoes, vinegar, garlic and pepper. You can sterilize the finished product and store it in the refrigerator or prepare it according to your needs and eat it right away - as you like.

But this snack will become truly useful in winter, when there is an acute shortage of vitamins. It’s simple and doesn’t take long to prepare, and the end result will exceed any expectations.

Classic recipe "You'll lick your fingers"

For classic version Only one variety of tomatoes is suitable - miniature graceful lady fingers tomatoes. They will turn out delicious and spicy snack instant cooking. So, you will need:

• ripe strong tomatoes - 3 kilograms;
• sweet salad pepper– 1 kilogram;
• onion – 1 kilogram;
• garlic – 1 medium head;
• clean water – 2 liters;
• granulated sugar – 6 tablespoons;
• apple cider vinegar – 1 tablespoon;
• table salt – 3 tablespoons;
• black ground pepper– 2 tablespoons;
• Sunflower oil – 2 tablespoons.

Wash the tomatoes, select whole, uncracked ones, and place on a towel. For better penetration of the marinade inside the fruits, it is recommended to cut them into 4 parts. Salad peppers are also prepared by first removing the seeds and core.

Peel the onion and cut it into rings. It is enough to free the garlic from the upper hard shell. Vegetables processed in this way are placed in a clean jar in layers, adding garlic (a couple of cloves). The process is repeated until the container is completely filled, leaving a little space for the marinade.

The solution begins to be prepared by heating the water, then salt and sugar are placed in it, stirring thoroughly, spices are added, and oil is added. Bring the marinade to a boil, then immediately, without allowing it to cool, pour it over the vegetables in the jars.

Then sterilization is carried out in boiling water - a pan with a wide flat bottom is suitable for this. Keep for 15 minutes on low heat, then roll up according to the standard method. Delicious tomatoes are ready, store them in a cool place (cellar or pantry), preferably out of sunlight.

If someone does not like onions or garlic, you can reduce their quantity, but it is not advisable to remove them completely.

With bow

The recipe is very similar to the classic one, but with the obligatory inclusion of onions. After pickling, the tear-producing vegetable will lose its bitterness, but will add spice to the tomatoes.

For successful preparation you will need strong, ripe tomatoes - not rotten, not spoiled or broken (3 kilograms). There are no restrictions on varieties; any are suitable. You will also need:

• white onions(1-1.5 kilograms);
• garlic (5 heads, not cloves);
• bell pepper (3-4 pieces);
• peppercorns (5 pieces);
• water;
• salt;
• sugar;
• and vegetable oil.

All vegetables are washed, peeled, and cut into medium-sized slices (onions and peppers into rings). Garlic is chopped into small slices. The most suitable jars are those with a capacity of 0.5 and 1 liter; they are prepared in advance (washed with soda and sterilized with steam or in the oven).

The laying begins with tomatoes: they are put in first, then peppers, onions, and garlic. You need to fill the jar completely with the ingredients. Then they move on to preparing the marinade - everything is simple with it: add 75 grams of salt (can be heaped), 150 grams of granulated sugar, a tablespoon vinegar essence(9%) and a couple of tablespoons of refined sunflower oil.

Oil and vinegar are added at the very end, when the mixture becomes homogeneous. The marinade is brought to a boil, but not cooked. Then, while still hot, it is poured into jars, bringing the level to the very top, covered with lids and set to sterilize. Keep in boiling water for 10-15 minutes, roll up, turn upside down and leave in this form until the morning, tightly wrapped in a blanket. The total amount of products is calculated for approximately 7 liters of preserved food. Czech tomatoes are ready.

Without sterilization

An option for the laziest – those who don’t like heating jars in water. The selection of components is designed for a liter glass jar. In addition to tomatoes, you will need:

1. Parsley - a small bunch.
2. Dill - 1 umbrella.
3. Bay leaf – 2 pieces.
4. Sweet salad pepper – 1.
5. Onion – 1.
6. Garlic – 5 cloves.
7. Allspice black pepper – 5 peas.
8. Apple cider vinegar - a tablespoon.
9. Table salt – 50 grams.
10. Sugar – 100 grams.

Thoroughly washed glass containers are sterilized in any convenient way: steam, water, oven. Dense, strong tomatoes of approximately the same size are washed and dried on a towel. The pepper is cored, seeds are peeled, and cut into rings. The onion is chopped coarsely; each onion can be divided into 4 parts. Dill, parsley and 2 onion slices are placed first on the bottom. Then place tomatoes, peeled garlic cloves and sweet peppers into the jar. They also throw peas and bay leaves there.

Approximately a third of the jar with vegetables is filled with boiling water and left for 5-7 minutes. After this, the water is poured into a saucepan, heated to a boil and the glass container is filled again (for 5 minutes) to then be used to prepare the marinade.

After the second steaming, the water is poured into a pan, all the ingredients for marinating are mixed, and the jars are finally filled with the resulting solution. Roll up with a tin lid, like a regular preserve, and leave to cool, covered with a blanket.

Without pepper

A modernized recipe from which the bell pepper was excluded. Sometimes it is called classic.

For a 1 liter container take:

• tomatoes - as much as will fit;
• onion, garlic (to your taste);
• allspice – 6-7 peas;
• bay leaf – 3 pieces;
• sunflower oil (preferably homemade, steamed) – 2 tablespoons;
• vinegar essence 9% – 1 tablespoon.

For pickling you will need salt, sugar, 2 liters of water. Finely chopped or squeezed garlic is placed at the very bottom, and seasonings are added to it. Next, the jar is filled with tomatoes, you can cut them into slices. The onion is cut into rings and placed on top.

The marinade is prepared according to the standard method: sugar and salt are poured into gradually heated water, brought to a boil, then poured into jars. At the end vinegar and oil are added. Sterilize as usual, roll up the lid and store in the underground or refrigerator.

Storage periods and rules

Shelf life depends on the method of preparation - with or without sterilization. Usually they rarely exceed 12 months, such delicious snack eat quickly. The jars should be in a cool place, without constant light sources, away from heating devices.