dish of green tomatoes

It would seem that it is not matured, bitter-tasting green tomatoes are of no value, but it is not so. Different people have prepared a lot of different dishes. It salads, appetizers, even the jams and candied fruits. A pickle green tomatoes for the winter - a long tradition and serves them as a savory snack.

Pickled green tomatoes

This recipe from green tomato is quite simple, but the result is a great snack, as they say with a twinkle: It is perfect for a hot potato and liquor, which is rarely complete without festive table.


  • 1 kg. green tomatoes
  • 200 gr. parsley
  • 5-6 cloves of garlic
  • 1 PC. carrots
  • 1 PC. hot pepper, preferably red

For the brine:

  • 4 cups water
  • 1 tbsp. spoon of salt in a large slide
  • 6-8 pcs. allspice
  • 2-3 pcs. laurel leaves
  • 60 g. umbrellas dill

Cooking method:

For this recipe require small green tomatoes, about the size of an egg. Tomatoes incision so that the upper part resembled severed lid covering the entire tomato


First you need to prepare the stuffing for stuffing green tomatoes. The stuffing includes finely chopped parsley, sliced ​​thin slices garlic, hot peppers - the finest rings, grated carrot on a coarse grater.


The water is brought to a boil, to put dill, sweet peas, bay leaf and salt. Give brine simmer 5 minutes and after that it set aside to cool. After it cools down, it take out of bay leaves and sweet peas - for salting they are no longer needed.


We prepared tomato lift the lid and put back filling, then pressed it firmly. Tomatoes are placed dense layer and pour cooled down with brine, dill umbrellas must be covered with brine, so they should be put between the tomatoes.

On tomatoes put a suitable size bowl and put pressure to the brine is completely closed tomatoes. Saucepan placed in a cool place to ferment tomatoes. It may take 4 to 7 days. Cooking time depends on the air temperature and the size of the green tomatoes. To determine the degree of readiness, you can cut a piece and try.

After the salting process is finished, the tomatoes with fennel umbrellas shift in clean glass jars, cover with plastic lids and put in a refrigerator.

Green tomatoes in Georgian

Tomatoes for this recipe have a wonderful pickled taste. And like all snacks Georgian cuisine - they are fragrant spices and do not give to forget what a bitter pepper.

Tomatoes for this recipe should be milky ripeness, that is, their flesh should be bright green and whitish. Set to light rozovinka, which says that in tomatoes have a little bitterness.


  • 5 kg. green tomatoes ripening breast
  • 300 gr.chesnoka
  • 1.5 onions
  • 20-50 c. green
  • 4 things. hot pepper
  • 70 g. salt
  • 200 gr. vegetable oil
  • 150 gr. apple cider vinegar
  • 200 gr. hops-suneli

Cooking method:

Green tomatoes sliced, for this they are divided into 6 or 8 pieces. Sliced ​​tomatoes are folded into a bowl and salt, stirring well. Do this for one purpose, to get rid of the bitter juice. Salted tomatoes left in the basin for a day, after which a bitter juice is drained.

To add the tomatoes finely chopped garlic, parsley, hot peppers and chopped onion half rings. Then pour into a bowl vegetable oil, apple cider vinegar and hops-suneli. This salad is boiled in a bowl about 5-8 minutes. Store this salad in a lidded jar in the refrigerator.

Spicy appetizer of green tomatoes

What good this savory, it's the fact that eating tomatoes can be just two hours after cooking. Sometimes this earliness can be palochkoy- lifesaver when you want an unusual and bright taste dishes.

Tomatoes should choose breast maturity and to be equal slices and nice looking in finished form, tomatoes as possible should be the same size.


  • 3 kg. green tomatoes
  • 8-10 cloves of garlic
  • 6 tablespoons. spoons of sugar with a slide
  • 3 tbsp. spoons of salt with a slide
  • 3-4 pieces. bitter pepper red
  • 5-6 pieces. sweet bell pepper red
  • 1 cup vinegar

Cooking method:

Tomatoes cut equal slices, and this act is very simple - cut tomato in half, then each rug is divided into three parts. Scroll in a meat grinder or crushed by any available means: bitter, sweet pepper and garlic.

This mixture is added to the tomatoes, put salt to the sugar and vinegar. All mixed, immediately put in clean glass jars and put in the fridge, where the snack can be stored for a long time, but bring to the table it is already possible in 2-3 hours.

 pickle green tomatoes

Caviar from green tomatoes

This dish can be harvested in the winter, but you can prepare for a variety of menu when the season comes green tomatoes. This vegetable has a bunch of unusual taste and, of course, it is rich in vitamins.


  • 4 kg. green tomatoes
  • 1 kg. onion
  • 1 kg. carrots
  • 0, 5 kg. sweet pepper
  • 2-3 pcs. hot pepper
  • 100 gr. parsley roots
  • 200 gr. sugar
  • 20 pcs. pertsa- peas
  • 5 pcs. bay leaves
  • 10 pieces. clove
  • 350 gr. vegetable oil
  • salt

Cooking method:

This salad is very important the correct slicing vegetables. Tomatoes cut into slices, onion - rings, carrots and parsley roots rubbed on a coarse grater, peppers cut into strips, finely chopped bitter. Initially tomatoes salt and set aside for 10-12 hours to get rid of the bitter juice, which is then discarded.

Then, mixed vegetables and add the sugar, the bitterness that will balance the remaining tomato. Vegetables roasted parties to get rid of excess moisture in the process of salt to taste. Then they all piled in a large container, add all the spices and stew for about an hour under the lid closed. If the eggs are harvested in the winter, it is spread on the banks, and further sterilize: half-liter cans - 5-7 minutes, liter - 10 minutes.

Cream of green tomatoes

This soup from the category of unusual, but properly cooked, it will leave a good impression, despite its originality.


  • 200 gr. green tomatoes
  • 400 gr. chicken broth
  • 40 c. rice
  • 1 small onion
  • 3 cloves garlic
  • 5 c. butter
  • 1 small carrot
  • 10 c. parsley root
  • 5 c. sugar
  • salt

Cooking method:

Onions finely cut and lightly fry in butter. Green tomatoes cut slices about 1.5 cm thick and cook together with the onion in a small amount of water until tender. Then put chopped fine julienne carrots, parsley, rice. All this is poured or otherwise chicken broth, salt taste, put sugar and garlic. Cook for about 10-15 minutes, until finally cooked rice.

After that, pour the soup into a blender and shredded vegetables to a paste. Then you need to boil the soup again, but do it on a slow fire. This certainly see to it that it is not burnt. When the soup is served at the table, it is sprinkled with herbs and croutons of white bread.

Jam made from green tomatoes

This is one of the most exotic kinds of jams, it is interesting that unlike any taste and it is unlikely someone without a clue to guess that this tomato jam. To avoid excessive bitterness, tomatoes take breast maturity.


  • 1 kg green tomatoes
  • 1, 2 kg. sugar
  • 4, 5 gr. citric acid

Cooking method:

Tomatoes incised crosswise and spoon carefully selected seeds. Then they pour the boiling water and allow to stand for 5 minutes, poured boiling water and tomatoes with cold water. After this procedure, remove the skin from them, which would only spoil the appearance of the jam.

Then tomatoes again fill with water, bring to a boil, boil for 5 minutes and throws in a colander with water to the bitterness left. Once the tomatoes are well drained, their shift in a bowl, which will already be jam and poured sugar. In order to form a syrup added 1 cup sugar.

Boil the jam must be in 2-3 hours, until the syrup thickens. At the end of cooking is added for flavor, citric acid, and then poured into sterilized jars jam.

For anyone who dials into the search bar: preparations for the winter photo green tomatoes recipes, we offer the best recipes that can claim to be branded for each house.

 Dishes of green tomatoes

We recommend that read: adjika tomato

 fan of eggplant

There was a time when the eggplant was served exclusively to the royal table, and now they are available virtually everyone. Because these vegetables can cook original dish - a fan of eggplant. It can not only decorate the holiday table, but a normal family dinner will make it more interesting.

Yet it is attractive in that the filling can be very diverse. There is also a recipe for meatless: dish of eggplant - the fan will be an excellent vegetable snack in the post.

Fan of eggplant with cheese


  • 3 eggplant
  • 2-3 tomatoes
  • 3 cloves garlic
  • 2 tbsp. l. olive oil or mayonnaise
  • 200 gr. cheese "feta" or other salty cheese
  • salt

Cooking method:

Eggplants washed, cut the tails, are then cut lengthwise, but not until the end of dorezayut about 1 centimeter to get the kind of fan. To round eggplant cut across the fan, in which case you can take to prepare meals - sausage cheese.

Each slice of eggplant lightly rubbed with salt and set aside for half an hour to glass bitterness. When will the allotted time, eggplants washed under running water and make sure obsushivayut.

For the filling of finely chopped garlic, thinly sliced ​​tomatoes and the same thin plastic - cheese. In each section of putting the filling: cheese, tomatoes, garlic. Thus prepared eggplant stack on oiled baking and pour olive oil. For a golden brown and delicious crust fan smeared with mayonnaise.

Bake in a fan oven which is preheated to a temperature of 180 degrees. Wicking time will depend on the eggplants, from about 30 to 50 minutes. Ready meals check piercing eggplant wooden stick. If it is soft - it's time to remove the dish from the oven.

A fan of eggplant with cheese


  • 1 eggplant
  • 200 gr. curd
  • 2 tbsp mayonnaise
  • 2 cloves garlic
  • salt pepper
  • 100 gr. green
  • vegetable oil

Cooking method:

This fan of eggplant appetizer cheese - the main ingredient. Eggplant for this unusual and tasty dishes washed, obsushivayut and cut into thin lengthwise slices. To snack does not taste bitter, slightly slices rubbed with salt. After 15 minutes, they give a brown bitter sap. Then they are washed and thoroughly obsushivayut to frying turned golden crust and eggplant looked boiled. Eggplant fried in vegetable oil on both sides

The stuffing is prepared as follows: in the curd add chopped herbs and extruded using a special device garlic. Then, the mass of salt and pepper. The filling should be sharp and quite salty.

Each slice of eggplant smear obtained curd mass and laid out on a large flat dish and a fan, decorated with sprigs of greenery. Fried strips can also be rolled into rolls and serve in this way.

Lean eggplant fan


  • 2 eggplant
  • 1 onion
  • 1 carrot
  • 2 tbsp olive oil
  • 2 medium tomatoes
  • 1 jar of canned mushrooms
  • salt pepper

Cooking method

Veer lean: a dish of eggplant "fan" prepared as follows: washed, lightly boil in lightly salted water about 15 minutes. Then the eggplant cut lengthwise, a little before reaching the tail. The fan then spread on a greased baking sheet.

For the stuffing mushrooms cut into small cubes. The size of the cubes approximately 5-7 mm. Then mushrooms fried in vegetable oil. Tomatoes pour over boiling water and immersed in cold water to make it easier to remove the skin. Tomatoes peeled and diced, and as large as mushrooms. Separately, fry the onions and carrots, cut the same way as the rest of the ingredients.

In eggplant put fried mushrooms, onions, carrots, and the last layer - tomatoes. All layers should be a little salt and pepper. When ready to bake, fans poured olive oil. The temperature in the oven must be 180 degrees. Since all components have passed the heat treatment, the dish is prepared quickly for 15-20 minutes.

For this dish, you can go with imagination and baked eggplant with different fillings. Interesting options are obtained in the meat, bacon, and ham. Time spent on the preparation of such an interesting snack minimum and this is the most pleasant time for busy women.

 Snack "fan" of eggplant

We recommend that read: chanakhi in pots