Recipes for pickled tomatoes in different ways. Enjoy them all!

Tomatoes are a popular vegetable that has many health benefits.

Try our recipes for canning tomatoes, thanks to which you can enjoy this delicacy all year round.

Plus, they’re simple and delicious.

Enjoy them!

Pickling for canning tomatoes

Everyone chooses the universal pickle for tomatoes, you can use either a sweet and sour pickle or only a salty pickle – salted water.

You will need

• 1 liter of water
• 0.5 l of vinegar
• 80 g of sugar
• 40 g of salt

Preparation process

• Pour water into the pot and start heating it.
• Pour all other ingredients into the water and bring to a boil.
• As soon as the resulting solution comes to a boil, set it aside and let it cool.
• You can also add mustard seeds to the pickle – if you like.

Canning tomatoes in the classic way

You need a crockpot for this recipe. If you have one, follow our instructions and it will be a piece of cake!

You will need

• tomatoes
• infusion
• canning jar with lid
• canning pot with a thermometer
• spices – bay leaf, black pepper balls, allspice

Preparation process

• First of all, sterilize the canning jars, including the lids.
• Prepare a sweet and sour pickle.
• Wash the tomatoes and remove the stems.
• If you have smaller tomatoes that will fit in the jars, pierce each tomato at least twice with a toothpick.
• If the tomatoes are larger, cut them into halves or quarters.
• Stuff them into glasses, add spices and cover with pickle.
• Wipe the edges of the jars and tightly tighten the lids.
• Place the jars in the canning pot so that they are not touching and cover them with water.
• Cook for 30 minutes at 80 degrees.
• Once the tomatoes are done, take the jars out and turn them upside down.
• After cooling, store them in a cool, dark place.

Canning tomatoes in their own juice

Not a fan of pickles? You can also preserve tomatoes in your own juice and it’s a delicacy!

You will need

• tomatoes
• canning jars with lids
• canning pot with a thermometer

Preparation process

• First, sterilize all the jars – including the lids.
• Clean the tomatoes and cut them into quarters.
• Press them together when putting them into glasses.
• Wipe the edges of the jars with a paper towel and seal.
• Place in the canning pot – stack them 1 centimeter apart.
• Cover with water and preserve for 20 minutes at 85 degrees.

Canning tomatoes in the oven

Try preserving tomatoes in the oven, which almost everyone has at home. It’s really simple!

You will need

• tomatoes
• infusion
• bay leaf, black pepper balls, allspice
• canning jars and lids
• deep tray with a tea towel

Preparation process

• Sterilize all necessary canning jars with lids.
• Preheat the oven to 95 degrees.
• Wash the tomatoes, remove the stems and cut them in half.
• Press the tomatoes into the jars, add the spices and cover with the pickle.
• Tightly tighten the lids, place on a tray lined with a tea towel.
• Cover with water and place the tray in the oven.
• Bake for 15-20 minutes.
• After removing the tray from the oven, turn the jars upside down and let them cool.
• Store in a cellar or pantry.

Pickled peeled tomatoes

You can keep tomatoes without the skin. It is more suitable for some recipes.

You will need

• tomatoes
• infusion
• jar
• canning pot

Preparation process

• Pour water into a larger pot and bring to a boil.
• Clean the tomatoes and put them in boiling water for 3 minutes.
• Then take the tomatoes out and put them in cold water to prevent further softening.
• Peel the skin of the tomatoes – you can also remove the seeds from the tomatoes if you like.
• Place the prepared tomatoes in pre-sterilized jars.
• Pour the pickle (you can also use your own tomato juice) and close the jars tightly.
• Cook at a temperature of 80 degrees for about a quarter of an hour.
• After removing the jars from the pot, turn them upside down and let them cool.
• Store the jars in a cool, dark place.

Canning tomatoes without pickle

You can also preserve tomatoes without pickle. Want to know how to do it? Then be inspired by our recipe!

You will need

• tomatoes
• water
• canning jars with lids
• canning pot

Preparation process

• First, sterilize all jars and lids.
• Clean, wash and cut the tomatoes into halves or quarters.
• Press them together when putting them into glasses.
• Fill them with a little water and wipe the edges of the jars with a paper towel – cover them.
• Put in the canning pot – stack them 1 centimeter apart so the jars don’t crack.
• Cover with water and preserve for 20 minutes at 85 degrees.

Instructions for storing tomato puree

Tomato puree is used in many different recipes. And why not prepare its home version? Let’s go!

You will need

• ripe soft tomatoes
• canning jars and lids

Preparation process

• Remove the stems from the tomatoes, wash them and cut them into small pieces.
• Place them in a pot and cover with a little water.
• Bring to a boil and cook until the tomatoes turn into a mushy mass.
• Strain the tomato puree through a colander.
• Pour the resulting puree into pre-prepared sterilized jars.
• Wipe the edges of the jars and seal.
• Place the jars in the canning pot – so that they are not touching.
• Cover them with water and cook for 30 minutes at a temperature of 90 degrees.
• Then take them out of the pot and turn them upside down.
• Allow to cool and store.

Canning tomatoes in the microwave

You can also preserve tomatoes in the microwave. And it’s so easy! Try our recipe.

You will need

• tomatoes
• infusion
• spice
• canning jars and lids
• plastic bowl

Preparation process

• First of all, sterilize the canning jars, including the lids.
• Prepare the pickle as you like.
• Wash the tomatoes, remove the stems and cut them into halves or quarters.
• Stuff them into glasses, add spices – bay leaf, pepper balls and allspice and cover with pickle.
• Wipe the edges of the jars and tighten the lids tightly.
• Place the glasses in a plastic bowl in the microwave – the plastic bowl will prevent possible leakage.
• Set the microwave oven to the highest power – usually 700 Watts.
• Turn on the microwave for 6 minutes for one glass – double the time with each additional glass.
• Once the tomatoes are done, take the jars out and turn them upside down.
• After cooling, store them in a cool, dark place.

Other methods of preserving tomatoes

Tomatoes are a great base for many dishes. See what other ways you can preserve them.

Dried tomatoes

You will need

• tomatoes
• spices – oregano, thyme, salt and basil

Preparation process

• First, wash the tomatoes and remove the stems.
• Then cut them open and remove as many seeds as possible without breaking the pulp.
• Place them in the place where you will dry them – baking sheet, dryer, etc.
• Sprinkle with spices and salt.
• If you dry the tomatoes in the oven, the drying time is 12 hours.
• Then let them air dry for another 3 days.

Homemade ketchup

You will need

• 12 kg of tomatoes
• 3 cups of 5 percent apple cider vinegar
• spices to taste
• 1 cup chopped onion
• 1 teaspoon of salt
• 1 clove of garlic
• 1 teaspoon of black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup sugar (white or brown)

Preparation process

• Wash the tomatoes, remove the stems and cut them into small pieces.
• Place them in a pot and cover with a little water.
• Bring to a boil and cook until the tomatoes turn into a mushy mass.
• Strain the tomato puree through a colander.
• Put the resulting tomato mass back into the pot and add onion, salt, garlic, pepper, vinegar and sugar – you can add ½ teaspoon of dried mustard and ¼ teaspoon of ground cinnamon to taste.
• Let the mixture cook for 20-30 minutes – stirring occasionally to prevent the tomatoes from burning.
• You can also strain or blend the whole mixture using an immersion blender.
• Prepare canning jars, properly sterilize the lids as well – let them dry.
• Pour the ketchup into the canning jars and close the lids.
• Turn the still hot glasses upside down and let them cool.
• For greater certainty, you can boil the ketchup at 80 degrees for 20 minutes.
• Store the chilled glasses.

Pickled green tomatoes

You will need

• 4 cups green tomatoes, diced
• 3 cloves of garlic
• 1 cup white vinegar
• 1 cup of water
• 1 teaspoon of dried dill
• ½ teaspoon of black pepper
• ½ teaspoon of turmeric
• 1 spoon of sugar
• 2 tablespoons of salt

Preparation process

1. Wash the wide quart jar and its lid in hot, soapy water, then rinse and air dry.
2. Cut the tomatoes into wedges and place them firmly in the jar.
3. Peel the garlic.
4. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and salt.
5. Bring to a gentle boil, stirring occasionally to dissolve the sugar and salt.
6. Once dissolved, pour the brine mixture into a jar and allow the garlic to sit on top of the vegetables.
7. Tap the glass on the counter to release any air bubbles.
8. Remove any remaining brine or top up the container with extra water if the tomatoes are exposed on top.
9. Screw on the lid tightly and let cool to room temperature, then refrigerate for at least 24 hours before eating.
10. If you want, discard the garlic after 24 hours.
11. Green tomatoes stored in this way will last up to 1 month in the refrigerator.

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