Canned Tomatoes

Ingredients for the preparation of canned cherry tomatoes

  1. Cherry Tomatoes 300 grams (optional)
  2. Purified water 2 liters
  3. Salt 3 tablespoons
  4. Sugar 4 tablespoons
  5. Vinegar 6% 3 tablespoons
  6. Garlic 1 head
  7. Dill 50 grams
  8. Bay leaf 1 piece
  9. Allspice 4 peas
  • Main Ingredients Tomato
  • Serving 1 serving
  • World Cuisine


Deep pan, capron lid with holes, sterilized jar with lid, wooden skewer, colander, soft sponge, dishcloth.

Cooking canned cherry tomatoes:

Step 1: Prepare the tomatoes.

Rinse cherry tomatoes, select only ripe vegetables without visible damage. Avoid the same tomatoes with dark spots or mashed.
Remove the stem and rinse thoroughly, preferably with a soft sponge, to wash off all the dirt, but not damage the delicate skin of the tomato.
After washing, use a pointed wooden skewer and make punctures around the place where the stalk was. This procedure will help us avoid future cracks in the skin.

Step 2: Prepare the garlic.

Garlic, as usual, divide into cloves and peel. Rinse lightly with cold water.

Step 3: Prepare the dill.

Fill the dill in a colander and rinse with hot water, then rinse the remaining sand and dirt in warm water. Shake to get rid of excess water.
You can not chop finely dill, but simply divide it into several umbrellas.

Step 4: Put the tomatoes in jars.

Prepare the cans in advance by sterilizing them and boiling the lids to them.
Add garlic to the bottom of the cans, then a few peas of allspice, an umbrella or a few whispers of dill. Lastly, stack tomatoes tightly together.

Step 5: Cook the marinade.

Boil water in a deep saucepan, and then pour it into jars of tomatoes. Cover and allow to cool partially, approximately 10-15 minutes. After this, drain the water from the cans back into the pan. It is very convenient to use capron caps with holes for this.
Put the pot with the drained water back on the stove, add salt, sugar, bay leaf and boil again. Wait until the marinade boils and add vinegar, and after that, remove water from the heat, pour it back into jars.
Jars with cherry tomatoes and marinade need to be rolled up, wrapped in a towel and turned upside down. Leave them in this position to cool on 1-1.5 days. After that, return the jars to their normal position and store them in a dry, dark and cool place.

Step 6: Serve the canned cherry tomatoes.

Canned cherry tomatoes can be served both for an ordinary family dinner or for a celebration. Garnish with boiled potatoes, a dish of meat, poultry or fish.
Enjoy your meal!

Recipe Tips:

- It is best to use an enameled pan to prepare the marinade.

- Lovers of hot peppers can add a few grams of finely chopped hot pepper without seeds.

- In some recipes, it is also recommended to add onions, sliced ​​in rings.

- This recipe indicates the amount of ingredients per 2 liters of water, you can cook canned tomatoes using less or more water, keeping the proportions.