Tomato Wedges for Winter
Very simple, yet still incredibly delicious! The recipe is as simple as can be, and I picked it up while on vacation. We went to the seaside as a whole family and lodged in a private house. The hostess was wonderful — there was nothing she couldn't cook. Her food was always beyond praise. And when it came to canning, she had no equal. There wasn't a recipe she didn't know — or rather, doesn't know. I especially loved the make-ahead bases she put up for use in winter — various starters for borscht and shchi. But this recipe is original and unusual.
Daria ☼
Recipe author
Tomato Wedges for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
1 g
Fats 0 %
0 g
Carbohydrates 80 %
4 g
23 kcal
GI:
100
/
0
/
0
- Ripe, definitely red tomatoes and half-liter jars are all we need.
- Wash everything. Set the jars to sterilize for about 15 minutes. Remove the stems from the tomatoes and cut them into 8 pieces. The key thing here is that the tomatoes are all the same size.
- Pack the tomato wedges into the jars and add nothing else. Yes, that's right — nothing else. As they're sterilized, the tomatoes release juice, which becomes the preservative.
- Sterilize half-liter jars for 8–10 minutes; if you're using liter jars, increase the sterilization time to 10–15 minutes.
- It takes about 6 kg of tomatoes to fill 10 half-liter jars. In winter, they're used as a base for soups and borscht, and to make some incredibly tasty sauce for meat or pasta.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
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