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Canned Tomatoes with Oak Leaves for Winter

Tasty, fragrant tomatoes for bright winter dinners! These canned tomatoes with oak leaves take just half an hour to put up, with minimal effort — even a first-timer can handle it. The flavor and the look are both excellent, and your family is sure to appreciate them. They're ready in a couple of weeks, but if you can be patient and wait a couple of months, the flavor will be even more vivid!

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Tomatoes for winter with oak leaves
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 1 g
Fats 0 % 0 g
Carbohydrates 75 % 3 g
15 kcal
GI: 67 / 0 / 33
  • For this recipe you'll need two 1.5-quart (1.5 L) jars. Sterilize them by setting a large pot of water over the heat, submerging the jars and lids, and boiling for 15 minutes. When the time's up, lift the jars out with kitchen tongs. While the jars sterilize, prep the tomatoes: sort, wash, and pat them dry with paper towels. Peel the onion and garlic and cut them into a few pieces. Wash all the herbs and pat them dry as well. Now fill the jars with tomatoes, adding the oak leaves, parsley and dill, onion and garlic, and bay leaves. Divide everything evenly between the two jars, arranging it so the finished jars look as pretty as they taste. Pour the water into a pot and bring to a boil, then fill the jars to the top with the boiling water — this both kills bacteria and tells you exactly how much water you'll need. Pour the water from the jars back into the pot (discarding any excess) and set it over the heat. Bring to a boil, add the peppercorn mix, and cook for 5 minutes, stirring in the sugar and salt along the way until every crystal has dissolved. Then add the vinegar and pour the marinade back into the jars, distributing the peppercorns evenly. All that's left is to seal the jars, turn them upside down, and wrap them in a blanket — this lets them cool slowly while the lids get extra heat treatment. Keep the jars upside down for 2–3 days, after which they'll keep at room temperature for a year (a cool spot is even better, if you have one). The tomatoes will be ready to serve in just 14 days, but for the brightest, fullest flavor, wait at least 2 months — ideally four. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Oak leaves - 0  kcal/100g

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