It's no secret that the most delicious tomatoes are in the ripening season. Buying winter tomatoes is completely useless, because they do not have a rich taste and aroma. The easiest way to preserve tomatoes for cooking any dish is to freeze them.

Of course, you can use them whole or in pieces, but the most compact option is to freeze fried tomatoes in portions. I post the recipe for it along with a photo here for everyone who wants to know how to make such a preparation.

To prepare you will need: tomatoes, salt, sugar, ground pepper and sunflower oil for frying.

How to prepare roasted tomatoes for the winter

First of all, you need to chop the tomatoes quite finely. You can first peel them by dousing them with boiling water. But you can also use the whole tomato, along with the skin. This will not affect the taste of the roast in any way.

Place the chopped tomatoes in a frying pan with heated sunflower oil. Add salt, sugar and black pepper. If desired, you can add additional herbs or spices, as well as chopped onion or garlic. It is worth focusing on the dishes in which you plan to add this frying and your taste preferences.

After 5 minutes of heat treatment of the tomatoes, you need to add a little clean water. Cover the pan with a lid and, stirring occasionally, simmer for 10-20 minutes. Cooking time depends on the hardness and size of the tomatoes. When a homogeneous tomato mass forms in the pan, it means the frying is ready. It should be cooled and placed in forms for freezing.

You can use silicone ice molds or simple ones for baking cupcakes. The main thing is that the frozen roast is easy to get.

Freezing occurs within several hours. After which it is removed from the molds and put into a bag or container for storage. You can add this tomato ice to any dish when cooking. No pre-thawing required.

Spending a few hours in August and September preparing soup dressings for the winter has a lot of benefits. Firstly, it saves time, since in winter you won’t need to peel and cut vegetables.

Secondly, the budget is saved, because vegetables are cheaper in season than in winter. Thirdly, in autumn there are more vitamins and other useful substances in vegetables and herbs.

This is a simple and quick preparation with sweet peppers. It can not only be added to soups, but also spread on bread when preparing sandwiches.

Required Products:

• Sweet pepper – 3 kg;
• garlic – 0.5 kg;
• hot red pepper – 0.5 kg;
• parsley – 0.3 kg;
• salt – 0.5 tbsp.

Preparation:

Wash vegetables and herbs. Peel the garlic. Remove cores and seeds from sweet peppers, leave hot peppers.

Interesting to know! In order for the garlic peel to come off well, you need to place the entire head in the microwave. 15-20 seconds will be enough.

Pass everything through a meat grinder. Add salt and mix well. Pour boiling water over the jars and dry. Then, without cooking, pour the dressing into jars. Cover with nylon lids.

This dressing keeps well even without refrigeration.

Vegetable dressing for soup for the winter in jars

This vegetable dressing is simply a storehouse of vitamins and other useful elements during the cold period. The soup with its addition turns out incredibly tasty and aromatic.

Required Products:

• Carrots – 0.5 kg;
• onions – 0.5 kg;
• sweet pepper – 0.3 kg;
• tomatoes – 0.25 kg;
• vegetable oil – 200 ml;
• salt – 1 tsp.

Preparation:

Wash all vegetables. Peel the carrots and onions, remove the core with seeds, white partitions and stalks from the pepper.

Then transfer the prepared onion into a saucepan with a thick bottom. It is better to do this with a slotted spoon so that the oil remains in the pan. And we send the carrots to the frying pan. Fry, covered, until lightly browned.

While the carrots are frying, you need to cut the sweet pepper into small cubes. Place the carrots in a saucepan with the onions, and place the peppers in the frying pan. First, pour the remaining oil into the pan and heat it. The peppers should brown slightly but remain firm.

Meanwhile, chop the tomatoes. Be sure to cut out the hard parts of the stalk attachment. Cut into small cubes. Place the pepper into a saucepan. There is no need to fry the tomatoes; just put them in the pan right away.

Each vegetable must be fried separately. Because each one requires different amounts of time to cook.

Add salt to the pan. Mix everything well and simmer, covering the pan with a lid. Don't forget to stir. After 10-15 minutes, all vegetables should become soft.

Important! Do not use iodized salt to prepare the product. It may spoil or acquire an unpleasant aftertaste.

Finally, taste for salt. If necessary, add salt. Next you need to prepare the jars. It is better to take a small volume; in the future it will be more convenient to use refills. Jars should be sterilized. This can be done on the stove or in the microwave. Boil the lids as well.

Transfer the finished dressing into jars, tamping well so that no air remains. Close the lids on top and tighten. Then turn the jars upside down and wrap them in something warm, such as a blanket. After the jars have cooled completely, they can be moved to the basement, cellar or closet.

Read also: Buckwheat soup with chicken - 5 simple recipes

Dressing for carrot and onion soup

This dressing is perfect for chicken noodle soup. It will make it rich and aromatic. And preparing such a soup using the dressing will be very simple.

Required Products:

• Carrots – 1 kg;
• onion – 0.5 kg;
• vinegar 9% – 2 tbsp. l.;
• black peppercorns – 3-4 peas;
• bay leaf – 2 leaves;
• salt to taste.

Preparation:

Wash and chop the vegetables. Cut the onion into small cubes and grate the carrots on a fine grater. Then simmer over low heat for 30 minutes, adding a few tablespoons of water to the pan. Add spices and add vinegar at the very end.

Interesting to know! To cut onions without tears, you need to place them in the freezer for 10 minutes before cutting. Then volatile substances will not be released as actively.

Place the resulting dressing into sterilized jars. Cover with lids and roll up. Once the jars have cooled completely, they can be stored in the refrigerator.

Salty soup dressing with tomatoes and vegetables

Salty dressing is suitable for cooking both soup and borscht in winter. It is enough to add 1-2 spoons of dressing to the dish, and it will turn into a culinary masterpiece.

Required Products:

• Tomatoes – 0.5 kg;
• carrots – 0.5 kg;
• bell pepper – 0.5 kg;
• onion – 0.5 kg;
• parsley – 0.3 kg;
• salt – 0.5 kg.

Preparation:

Wash all vegetables. Grate the carrots onto a coarse grater. Cut the pepper and onion into small strips. Remove the skin from the tomatoes. This is easy to do by making a cross on the top of each tomato and then immersing it in boiling water for a few minutes. Then, in the places where the cut is made, the skin will curl up and be removed without much effort. Cut the tomato into cubes.

Chop the parsley. Place all chopped vegetables in a deep container. Add salt and mix thoroughly. Leave for 10 minutes to allow the mixture to release juice.

Place the dressing into clean, dry jars and pour the released juice into the jars. Cover with nylon lids. Can be stored at room temperature.

From the specified amount of vegetables you get 4 cans of dressing, 0.5 liters each.

Good to know! During salting, products retain their nutrients and vitamins better and longer.

Dressing for the winter with the addition of parsley and celery

By feeding your family soup with this dressing in winter, you will provide them with vitamins that are so lacking during the cold season. And the use of parsley, which is part of the dressing, is a prevention of colds.

Required Products:

• Parsley root – 2 pcs.;
• parsley – 200 g;
• celery root – 2 pcs.;
• celery greens – 200 g;
• red hot pepper – 1 pc.;
• bell pepper – 2 kg;
• carrots – 0.5 kg;
• garlic – 150 g;
• vinegar – 100 ml;
• salt – 2 tbsp. l.

Preparation:

Wash all vegetables and herbs. Cut the peppers in half and remove the cores and seeds. Peel the celery, parsley and carrot roots. Peel the garlic as well. Dry the greens from water.

Good to know! It will be easier to clean vegetables from dirt using special brushes. They are sold in hardware stores.

All products should be cut into several parts and passed through a meat grinder. Mix thoroughly, add salt and vinegar. Their number may vary depending on your preferences.

Sterilize jars and lids. Spread the prepared dressing and roll it up. Once completely cooled, transfer to the refrigerator.

Winter dressing for borscht made from green tomatoes

The borscht dressing is well infused in jars and gives the dish a rich taste and aroma. It should be added to borscht after the meat and potatoes are ready.

Read also: Bean soup - 10 simple recipes

Required Products:

• Beetroot – 2 kg;
• green tomatoes – 0.7 kg;
• onion – 0.3 kg;
• cabbage – 0.5 kg;
• garlic – 50 g;
• vinegar – 100 ml;
• ground black pepper – 1 tsp;
• sunflower oil – 100 ml;
• sugar – 100 g;
• salt – 2 tbsp. l.;
• water – 0.5 tbsp.

Preparation:

Peel the raw beets and grate them on a coarse grater. Cut green tomatoes into small slices. Chop the cabbage and chop the onion.

Place all chopped vegetables in a deep enamel container. Add sunflower oil and salt. Mix well.

Boil half a glass of water and pour it into the vegetables. Mix everything again. Send to the stove. Simmer over medium heat for 50 minutes, stirring all the time.

After the specified time, add chopped garlic to the dressing. It can be squeezed through a press or finely chopped with a knife. Also add pepper and vinegar to the container. Stir and simmer for another 10 minutes.

Sterilize the jars and boil the lids for 10 minutes. Divide the prepared borscht dressing into jars, pressing down well with a spoon so that no air remains. Roll up the jars and turn them upside down. Cover with a blanket. After cooling completely, place in a cool, dark place.

Good to know! One option for sterilizing jars: Place a metal colander over a pan of boiling water. Place the jar on top, upside down and sterilize for at least 20 minutes.

Soup dressing for the winter with beans

This dressing can be used to make excellent bean soups. It is also suitable as a side dish for second courses.

Required Products:

• tomatoes – 4 kg;
• bell pepper – 1 kg;
• onion – 1 kg;
• beans – 1 kg;
• sugar – 0.5 kg;
• sunflower oil – 0.5 l.;
• tomato paste – 2 tbsp. l.;
• salt – 3 tbsp. l.

Preparation:

Beans need to be prepared in advance. It should be washed and filled with water. Leave for 6 hours for it to swell.

Good to know! Beans need to be soaked not only so that they cook faster. And also to remove enzymes that cause gas formation in the intestines.

After this, drain the water from the beans and add new water, add salt. Place on the stove and cook until fully cooked. Then pour cold water over the beans.

Peel the onion and chop finely. Also chop the bell pepper and tomatoes. Add salt, sugar and sunflower oil to the vegetables. Place on the stove, bring to a boil and cook for another 50 minutes over low heat. Then add the boiled beans and cook for another 10 minutes.

While the dressing is hot, it is transferred to jars and sealed. Next, you need to turn them upside down and leave until the jars cool down. Then move to a cool place.

Dressing for pickle sauce

This dressing will help you out when you need to quickly prepare dinner, but time is short. There is no need to boil, stew or fry anything in advance for the preparation, and this greatly simplifies the preparation.

Preparation:

Wash all vegetables. Cut the cucumbers into cubes; if desired, you can grate them. Chop the onion. Coarsely grate the carrots. Peel the tomatoes and cut into cubes. Wash the pearl barley.

Place the tomatoes in a saucepan, add water, as well as salt, sugar and vegetable oil. Next add the remaining vegetables and pearl barley. Mix everything and cook for 20 minutes after boiling.

After 20 minutes you need to add vinegar and cook for another 10 minutes. Then put the workpiece into jars and roll up. Stores well at room temperature.

Frying soups for the winter - saving your time Experienced housewives know that the secret of a truly tasty, aromatic and beautiful soup is vegetables fried in vegetable oil. This technique is called sautéing. Onions, carrots, and tomatoes are usually sautéed. Roasting these vegetables is suitable for almost all soups. Well, if we are talking about borscht, then, of course, you can’t do without beets. Before adding it to the soup, it must be stewed with the addition of vinegar. Then the bright color of borscht is guaranteed to you. The only pity is that sometimes there is not always time and energy for such “correct” preparation of soup, especially for working housewives. After all, vegetables need to be washed, peeled, cut and chopped, and then fried and stewed, preferably separately from each other. As a result, in order to please your family with soup, you need to spend an hour, or even two, of your time. What should busy women, already tired at work, do? There is a way out! After all, fryings for cabbage soup and borscht can be prepared for future use for the whole winter by rolling them up hermetically in jars. It is convenient to do this in the fall, especially if you have a summer house or a vegetable garden, and you are just racking your brains over how to process the rich harvest. Moreover, if some of the carrots were damaged during harvesting and will not be stored for a long time, and the tomatoes are likely to be overripe. So make a roasting seasoning for soups out of them, and in winter, after opening such a jar of homemade semi-finished product, add the contents to the broth with potatoes and cabbage - and the soup is almost ready! And here, in fact, is the recipe for preparing such a frying: The products that we need are vegetable oil, onions, carrots, tomatoes. The number of vegetables is arbitrary. Wash and peel the onions and carrots. Chop the onion. Either chop the carrots on a coarse grater or cut into strips. Pour oil into a preheated deep frying pan or kettle and add chopped onions and then carrots. Sauté over low heat until the vegetables become soft. Wash the tomatoes, cut them and grind them through a meat grinder. The resulting tomato juice should be brought to a boil and cooked a little. Mix the fried carrots and onions with tomato juice and simmer everything together for about half an hour until the mixture boils down and becomes thicker. Add salt to your taste. Place the seasoning in sterilized jars, which are immediately sealed. Turn the jars over and cover them so that they cool more slowly. The resulting seasoning will be useful in winter for preparing many dishes, both first and second. In the same way you can prepare frying for borscht. It is done in exactly the same way, only in this case you need to add beets. It is advisable to cut it into strips and pre-simmer it, adding vinegar, separately from carrots and onions, then the beets will not lose their color. If you have sweet peppers, then they can also be used in frying. It is convenient to use mayonnaise jars with screw-on lids to store such frying. Having this frying seasoning in stock, you can always feed your family delicious borscht or cabbage soup, even if you don’t have the opportunity to devote a lot of time to the kitchen. This preparation will also help out students who do not have good conditions for cooking, for example in a dormitory. Bon appetit!

Bell pepper dressing is a great lifesaver for preparing first courses and gravy, especially in winter. Believe me, neither peppers nor herbs bought in a store in winter will have the same benefits and aroma that they have now. This dressing does not need to be cooked; it is prepared quite simply, retaining all its beneficial properties. Salt is an excellent preservative; the product does not mold or spoil; it is stored in the refrigerator until spring. You can use any color of bell pepper, I prefer the fleshy red one.

Ingredients

To prepare bell pepper dressing for the winter you will need:
sweet pepper (I have red) (not peeled from seeds and stalks) - 2 kg;
dill - 1 bunch;
sweet pepper seeds - 1.5-2 tbsp. l.;
salt (sea or regular) - 300 g.
For processing cans:
vinegar 9% - 30-50 ml.

Cooking steps

To prepare the preparation, I used these ingredients.

Do not throw away the seed pod; you need to remove the seeds from it (they should be white). Set aside 1.5-2 tablespoons of seeds; we will add them to the dressing later. These seeds contain a very large amount of vitamins, and they are also very aromatic. I don’t throw away the remaining seeds, but dry them separately and add them in winter as a seasoning for meat, first courses, and fish.
Pass pieces of peeled bell pepper through a meat grinder.

The mass turns out bright and aromatic.

Add pepper seeds, finely chopped dill and salt to the crushed mass.

Mix well.

I prepare jars for storing the workpiece as follows: pour vinegar into a clean jar, close the lid and shake well. Then I pour the contents into another jar and shake it too.

Place the mixture into jars and cover with lids. Store the bell pepper dressing in the refrigerator.

Use winter refill as needed. To prepare borscht or tomato sauce, I take 1-2 tablespoons of bell pepper dressing and add it to the fry along with the tomato, but do not forget that the dressing is salty. But I add this dressing to the soup at the end of cooking. The yield of the finished product is 1.5 liters of delicious, aromatic bell pepper dressing.

Have fun preparing for the winter!

Experienced housewives know that the secret to a truly tasty, aromatic and beautiful soup is vegetables fried in vegetable oil. This technique is called sautéing. Onions, carrots, and tomatoes are usually sautéed. Roasting these vegetables is suitable for almost all soups. Well, if we are talking about borscht, then, of course, you can’t do without beets. Before adding it to the soup, it must be stewed with the addition of vinegar. Then the bright color of borscht is guaranteed to you.

The only pity is that sometimes there is not always time and energy for such “correct” preparation of soup, especially for working housewives. After all, vegetables need to be washed, peeled, cut and chopped, and then fried and stewed, preferably separately from each other. As a result, in order to please your family with soup, you need to spend an hour, or even two, of your time. What should busy women, already tired at work, do?

There is a way out! After all, fryings for cabbage soup and borscht can be prepared for future use for the whole winter by rolling them up hermetically in jars. It is convenient to do this in the fall, especially if you have a summer house or a vegetable garden, and you are just racking your brains over how to process the rich harvest. Moreover, if some of the carrots were damaged during harvesting and will not be stored for a long time, and the tomatoes are likely to be overripe. So make them seasoning for soups, and in winter, after opening such a jar of homemade semi-finished product, add the contents to the broth with potatoes and cabbage - and the soup is almost ready!

And here, in fact, is the recipe for making such a fry:

The products we need are vegetable oil, onions, carrots, tomatoes. The number of vegetables is arbitrary.

Wash and peel the onions and carrots. Chop the onion. Either chop the carrots coarsely or cut them into strips.

Pour oil into a preheated deep or cauldron and add chopped onions and then carrots. Sauté over low heat until the vegetables become soft.

Wash the tomatoes, cut them and roll them through.

The resulting tomato juice should be brought to a boil and cooked a little.

Mix the fried carrots and onions with tomato juice and simmer everything together for about half an hour until the mixture boils down and becomes thicker. Add salt to your taste.

Place the seasoning in sterilized jars, which are immediately sealed.

Turn the jars over and cover them so that they cool more slowly.

Received seasoning It will be useful in winter for preparing many dishes, both first and second. In the same way you can prepare frying for borscht. It is done in exactly the same way, only in this case you need to add beets. It is advisable to cut it into strips and pre-simmer it, adding vinegar, separately from carrots and onions, then the beets will not lose their color. If you have sweet peppers, then they can also be used in frying. It is convenient to use mayonnaise jars with screw-on lids to store such frying.

Having this in stock seasoning-roasting, you can always feed your family delicious borscht or cabbage soup, even if you don’t have the opportunity to devote a lot of time to the kitchen. This preparation will also help out students who do not have good conditions for cooking, for example in a dormitory. Bon appetit!