What to cook with green tomatoes. Delicious ketchup, salad and sauce

Green tomatoes are an ideal vegetable for making salads, sauces, and ketchups. It is in these dishes that they reveal their spicy flavor, combining perfectly with spices. These tomatoes are well stored.

Today, the FoodOboz editorial team shares ideas for delicious green tomato dishes that can be eaten immediately after cooking or stored for the winter.

Green tomato ketchup

Ingredients:

• tomatoes (green) - 6 pcs.
• bell pepper (green) - 6 pcs
• salt -1 tbsp
• sugar - 200 g
• vinegar - 1/2 tsp

Method of preparation:

1. Finely chop the tomatoes, cover with a spoonful of salt, and mix.
2. Cover with cold water and leave overnight. Drain the salt water and pour in clean water. Cook for 10 minutes. Drain, add sugar and vinegar.
3. Add pepper and cook over low heat for 30 minutes, stirring occasionally.

Put the green tomato ketchup in jars and close them.

Spicy green tomato salad

Ingredients:

• sweet peppers -1.2 kg
• green tomatoes - 2.5 kg
• garlic - 0.3 kg

• hot pepper - 300 g
• parsley -300 g

Ingredients for the marinade:

• red tomatoes - 2 kg
• refined sunflower oil - 2 cups
• vinegar 5% - 130 ml
• sugar - to taste (from 120 to 200 g)
• salt - to taste (from 80 to 130 g)

Method of preparation:

1. Cut green tomatoes into 4 pieces. Sweet pepper - into strips.
2. Crush the garlic, and chop the parsley.
3. Marinade: cut the red tomatoes. Add oil, vinegar, sugar, salt. Boil, and leave on the stove for 2 minutes.
4. Add chopped vegetables and herbs to the marinade.
5. Cook all together for 10-15 minutes. Stir the mixture.
6. Put in jars (can be preserved).

You can eat immediately. Store in a glass container.

Green tomato sauce

Ingredients:

• green tomatoes - 600 g
• sugar - 175 g
• wine vinegar - 150 ml
• onion - 1 pc.
• garlic - 1 clove
• red hot pepper - 1 pc
• seedless grapes - 125 g

Method of preparation:

1. Caramelize the sugar.
2. Add vinegar, chopped onion, pepper, garlic, grapes and green tomatoes.
3. Bring the mixture to a boil. Simmer for an hour, stirring occasionally. It should be thick.
4. Put the sauce in a sterilized jar and seal it tightly.