Greetings to all readers of my channel! My name is Christina and I am very glad to see you on my culinary channel.
This year I have a huge harvest of delicious tomatoes! Whoever watches my stories through a smartphone must have seen my tomatoes.
I have already collected 9 boxes of tomatoes, and the green ones are still visible and invisible.
Last year, I came across a new way of harvesting tomatoes for the winter, I tested it, and this year I will harvest at least 15 kilograms of tomatoes this way.
Any housewife, even the most beginner, can handle such tomatoes for the winter: you will not have to worry that the preservation will swell, sterilize the jars, stand in the kitchen for a day. It's much easier!
And now a second of humor: 😂
One friend tells another: “We tested a new mixer last night. Filled it with ripe tomatoes and turned it on. - And then? - And then we changed the wallpaper in the kitchen.
The anecdote is taken from the site anekdoty.ru
I advise you to read this article to the end in order to understand all the intricacies of the preparation and at the end of the article I I will tell you where I use such tomatoes and how to use them correctly to get very tasty dish.
Let's start cooking!
Borax 2 kilograms of tomatoes. I have a cherry variety, but any tomato will do.
I put the tomatoes in a sieve and rinse them under the tap. I put the sieve in a plate and the excess liquid flows off by itself. I do not wait for the water to drain, I immediately start the cooking process.
I cut the tomatoes in half. I don’t remove the stalk and seeds - this is superfluous. Yes, and there is a benefit, why remove it?
If your tomatoes are large, then I recommend cutting them into slices about one centimeter thick.
Transfer the chopped tomatoes to a bowl or saucepan. I put one kilogram of tomatoes in each pot. It's more comfortable for me. You can of course put all the tomatoes in a large saucepan.
I add 1 level tablespoon of salt to each pan and mix.
Leave the tomatoes for 15 minutes.
Time has passed. The tomatoes gave a lot of juice, I drain it. I put the tomatoes in a sieve, where they were originally, and so the excess juice leaves very well.
By the way, such juice can not be poured, but added to borscht, as an option. But then you don't need to salt the borscht.
I take a baking sheet measuring 34x35 centimeters (this is the size of the inner, working part) and cover it with good baking paper.
I spread the tomatoes, cut up, quite tightly to each other.
I get it like this: 2 kilograms of tomatoes are enough for 3 such baking sheets (they just fit well in the oven at one time).
I put the baking sheets in an oven already preheated to 100 degrees. I have top heating, bottom heating and convection turned on. If there is no convection, it's okay, just the tomatoes will have to cook a little longer.
The oven should be slightly open. I came up with this method: take a sushi stick and place it in the corner of the oven.
I cook for 4 hours.
And this is my assistant Vasya. We found him on the street very tiny. Do you have such?
I take out the tomatoes, they are completely dried, all the moisture has gone from them, it should be so! After the tomatoes have cooled down, if you taste one bite, it will look a lot like tomato chips!
From 2 kg. tomatoes turned out only 150 gr.! That's great. These tomatoes take up very little space and produce a very concentrated flavor. We already ate several of them :)
That's not all! I grind tomatoes in a blender or in a coffee grinder into powder. It turns out tomato powder. By the way, in the store it costs about 2,000 rubles per kilogram. I was shocked when I saw the price. How do you like it?
I store this tomato powder in baby puree jars. Banks must be clean and dry. Such a seasoning can be stored for years!
At the bottom, scroll through the photos (on the right there are 4 more pieces, so you will see the structure of tomato powder and many beautiful photos).
Where I use tomatoes like this:
1)As a seasoning for many dishes: meat, fish, vegetables, etc.
2) I add a little water to this powder and I get a real, aromatic, tasty tomato paste. You can't buy this in a store. And if you add more water, you get tomato sauce.
3)I add water to tomato powder, then some spices, as an option, Provencal herbs, and I get awesome ketchup!
An irreplaceable thing, as it turned out. Moreover, it takes up little space, and you don't have to worry that something will take off.
How do you like this harvesting of tomatoes for the winter? I am waiting for you in the comments!
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