Composition, elements and calorie content of pickled tomatoes. Benefits, harm and contraindications to the use of the product. How to cook properly and for what dishes to use. Absolute contraindications for eating pickled tomatoes:
- Pregnancy. Canned tomatoes contain a lot of salt, which puts an additional burden on the kidneys, which can affect not only your health, but also the condition of the child.
- Lactation. Vinegar and condiments can affect milk composition in a bad way. This can lead to the fact that the baby will prematurely refuse breastfeeding.
- Any diseases of the gastrointestinal tract. In the exacerbation stage, this product will cause a deterioration in well-being, and during remission it can provoke a return to exacerbation.
- Diseases of the kidneys and liver. With such a diagnosis, any pickled or too salty foods should be discarded.
How to cook pickled tomatoes
Pickling tomatoes must be selected according to certain criteria:
- The size … The larger the tomato, the more time it will infuse. Try to match vegetables of the same size for even marinating.
- Structure … The tomato should be firm and contain more pulp than seeds. For convenience, you can use varieties such as Humbert or San Marzano.
- Skin … In order for the tomato not to burst while pouring boiling water, the skin should be thick, without damage, and the walls should be dense.
- Quality … You should not take overripe tomatoes, also carefully inspect for the absence of soft areas, frost-bitten areas or diseases.
You can use cherry tomatoes, they look cute in salting, and they can be served to the table without much preparation.
Below we look at a few healthy and delicious pickled tomato recipes:
- Marinovka without sterilization … Rinse 2 kilograms of tomatoes, cut out the stalks, insert in their place over a medium-sized clove of garlic. Put them in a three-liter jar, pour boiling water over for 10 minutes. Heat a liter of water in a saucepan, add 2 tablespoons of salt, 5-6 tablespoons of sugar, allspice peas, cloves, black currant leaves and dill umbrellas - to taste. Boil the brine for 10-15 minutes. Drain the water from the jar, add 1 teaspoon of vinegar essence, pour with brine so that the tomatoes are completely covered. Sterilize the lid, roll up with a machine or twist. Turn the jar upside down, wrap it in a blanket, keep them cool in a warm place until they cool completely. Then store in a cool and dark place for 2 weeks (not in the refrigerator).
- Pickled Instant Tomatoes … Cut the tomatoes (500-600 grams) into slices. Chop 4 cloves of garlic into slices, a bunch of basil and a bunch of parsley with your hands. Cut onions (150 grams) into half rings. For the marinade, mix olive oil (50 ml), soy sauce (1 tablespoon), half a teaspoon of mustard, one and a half tablespoons of sugar, a tablespoon of salt, half a teaspoon of mustard, white wine vinegar (2 tablespoons). Ground allspice can be added if desired. In a container with a lid, stir the tomatoes, onions, garlic and herbs, pour over the marinade. Cover with gauze, keep at room temperature for an hour, stir. Close the lid, put in the refrigerator, stir in an hour, and in another hour you can eat.
Pickled tomato recipes
When choosing purchased tomatoes for your dishes, it is also worth knowing some signs of a quality product:
- Brine … Cloudy brine and sediment at the bottom indicate that the product is most likely spoiled.
- Composition … It should not contain any unnecessary dyes, impurities and preservatives, only tomatoes, vinegar, water, salt and seasonings.
- Quantity … The share of tomatoes in the total mass in the jar should be at least 60%, otherwise you buy a lot of pickle and additives instead of vegetables.
- Shelf life … It should be no more than two years old.
- Damage … Visually inspect the jar to make sure the tomatoes are intact.
Recipes using pickled tomatoes:
- Pink salmon with pickled tomatoes … Rinse 4 pieces of pink salmon, dip with paper towels, rub with salt and allspice to taste. Peel the pickled tomatoes (300 grams), mash in a blender. Put the fish in a baking dish on parchment oiled with olive oil, sprinkle with basil leaves on top and pour over tomato puree. Cut ten pitted olives into slices, put on top, sprinkle with chopped or grated mozzarella. Bake in the oven at 220 degrees for 25-30 minutes. Sprinkle with lemon juice and sprinkle with parsley and basil before serving.
- Salad with pickled tomatoes and avocado … Peel the avocado, cut into large pieces, fry in olive oil. Peel the cucumbers (450 grams) and pickled tomatoes (450 grams), cut them in the same way as an avocado. Cut the tofu (450 grams) into medium cubes. Cut 1 loaf or baguette into cubes, dry in the oven. Mix all the ingredients, add 50 grams of ground peeled walnuts, parsley, fresh spinach, lime juice, salt to taste, season with olive oil. If desired, baguette croutons can be replaced with purchased ones.
- "Rustic casserole" … Heat some vegetable oil in a frying pan, melt butter (50 grams) in the same place, fry the ground beef (1 kg) until golden brown, stirring occasionally. Finely chop the onions (150 grams), fry them separately for 2 minutes, grate the carrots (150 grams) on a coarse grater, add to the onions and fry for another 4 minutes. Put the minced meat with carrots and onions, add tomato sauce (150 grams) or tomato paste (70 grams), 3 tablespoons of broth. Peel pickled tomatoes (400 grams), cut into small pieces, put in the mixture, simmer until the liquid evaporates (10-15 minutes). Add peas (100 grams), simmer for another 3 minutes. Make mashed potatoes with 350 grams of potatoes, milk and butter. Prepare a baking dish: brush with butter, lightly sprinkle with flour. Put 1/4 mashed potatoes in an even layer, then minced meat with vegetables, the remaining mashed potatoes on top. For convenience, it can be leveled with a spatula. Bake in a preheated oven at 180 degrees for 20 minutes. Before serving, you can pour over sour cream sauce with garlic.
Tough, medium-sized pickled tomatoes can be used to make a wide variety of snacks. So, if you carefully cut off the "hat" and cut the core of the tomato, you can make a basket for any fillings. For the simplest one, you can chop the core, mix it with crushed garlic, chopped dill and mayonnaise. The most complex ones can be multicomponent: from various vegetable and mushroom fries to meat fillings. These baskets can be served chilled or sprinkled with cheese and baked in the oven.
Interesting facts about pickled tomatoes
In South America, where the first wild tomatoes were found, they began to reveal the potential of this vegetable, despite the disapproval of neighboring countries, which considered it poisonous. Tomatoes were salted, pickled, dried.
In Russia, it is generally accepted that the tomato is a vegetable, but in Europe, in 2001, scientists came to the conclusion that the tomato is a type of nightshade.
The current situation in Europe in relation to pickled tomatoes is very interesting: they are very difficult to find in stores there, for this reason they are considered almost a delicacy, and the method of preparation is very complicated. So, in Germany there are special delivery services for canned vegetables, including tomatoes, from Russia and the CIS countries.
How to cook pickled tomatoes - watch the video:
There are a lot of salads and appetizers with pickled tomatoes, they can diversify the festive table. With the availability of this product, pleasant taste and a low price, you just need to include it in your menu.
