Carrot tops tomatoes for winter

Fragrant tomatoes will complement your side dish in winter! Carrot tops in canned tomatoes for the winter play an important role, enriching the snack with vitamins and giving its flavor. Tomatoes for harvesting should be chosen medium-sized, ripe but quite dense. Despite the fact that the recipe uses a minimum of ingredients, tomatoes turn out so delicious that it is impossible to tear yourself away! The workpiece is perfectly stored at room temperature, as well as in the cellar.

Flora

Recipe author

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Composition / ingredients

Servings:

Tomatoes

1.5

Salt

Sugar

Vinegar

Carrot tops

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 1 g

Fats 0 % 0 g

Carbohydrates 89 % 8 g

40 kcal

GI: 44 / 0 / 56

Cooking method

Cooking time: 1 d 1 h 40 min

1. Tomatoes are thoroughly washed, sorted. Each vegetable should not be over-ripe, but rather dense, without traces of spoilage.

2. In a three-liter jar on the bottom we spread the pre-washed carrot tops and fill them with tomatoes under the very neck.

3. Pour boiling water over the very edges, cover with a lid, leave for 20 minutes, then drain the water into a saucepan, boil again and pour the tomatoes for 20 minutes.

4. Again we drain the water into a saucepan, this time we pour salt and sugar into it, send it to the fire, bring it to a boil.

5. Pour boiling brine tomatoes, immediately top up the vinegar and hermetically roll up. We turn the jar upside down, wrap it with a blanket, leave it for a day, after which we transfer it to a permanent storage place.

Delicious tomatoes for you!