Canned Tomatoes with Carrot Tops and Bay Leaf for Winter
An unusual and tasty pairing of tomatoes and carrot tops. Surprisingly, tomatoes put up with carrot greens come out delicious — and the brine is the first thing to disappear.
Cooking method
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Step 1:
For a 3-quart (3-liter) jar. Wash the tomatoes and the fresh carrot tops.
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Step 2:
Lay the carrot tops, garlic, allspice, and bay leaf in the bottom of the jar.
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Step 3:
Prick the tomatoes with a toothpick so the skins don't split from the boiling water.
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Step 4:
Pack the prepared tomatoes into the jar. Make the brine: dissolve the sugar and salt in 1.5 liters (about 6 cups) of water. Pour the boiling brine over the tomatoes, add the vinegar essence, and cover with a sterilized lid.
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Step 5:
Place the jar in a pot of warm water, bring to a boil, and process for 10 minutes.
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Step 6:
Seal the jar, turn it upside down, and wrap it up.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Table salt - 0 kcal/100g
- Allspice - 263 kcal/100g
- Acetic essence - 11 kcal/100g
- Carrot tops - 35 kcal/100g
