string beans in a tomato for the winter will allow you to enjoy delicious product as a savory snack. Harvested with red tomatoes or in tomato sauce asparagus will decorate dinner table both holidays and weekdays.

You can cook it in many ways, like making a filling from a tomato, tomato paste.

Recipes for cooking green beans in tomato

The benefits of bean dishes in tender pods are enormous. Vegetable product helps:

• prevent heart attacks, strokes;
• cheer up;
• normalize sleep;
• lower blood sugar levels;
• remove excess fluid and salts from the body.

Together with tomato, beans will strengthen human immunity, reduce the risk of malignant tumors.

Green beans with fresh tomatoes

Preservation of tender pods begins with the preparation of seaming components. Seven hundred grams of red tomatoes are taken per kilogram of asparagus, bell pepper. Puree is prepared from red tomatoes by chopping the fruits in a blender or meat grinder, placing them in a special thick-walled stewing pan. Prepare the filling over low heat with a uniform boil. When the tomatoes turn into homogeneous mass, add diced Bell pepper. The pasta cooks for another ten minutes.

At this time, the pods are cut into strips, put in a container with tomato puree, adding 45 milliliters of vegetable oil, 45 grams of sugar, 20 - salt. After twenty minutes of stewing, pour in 35 milliliters of apple cider vinegar. Five minutes pass - and the asparagus beans in tomato sauce ready. fill vegetable mixture sterilized jars. They must be pasteurized in a water bath or in an oven for ten or twenty minutes. After rolling and gradual cooling, the workpiece is removed to a cool place.

See also
Simple recipes for cucumbers with cinnamon for the winter without sterilization in jarsRead

As an option for asparagus beans for the winter, they offer such a recipe. From three kilograms of red tomatoes, juice is being prepared. After boiling, five tablespoons of sugar are poured into it, three tablespoons of salt. After five minutes of boiling, five tablespoons of vegetable oil are poured into the mixture, eight - nine percent vinegar. Then put asparagus pods (two kilograms). It takes about twenty minutes to boil a vegetable product with tomato paste.

Grated carrots, finely chopped garlic will give the appetizer an original taste.

Jars with pods in a tomato must be sterilized and rolled up with metal lids, steamed in advance.

Bean salad in tomato sauce

Two kilograms of pods are washed, cut and boiled in a glass of hot water. Then grated carrots, a kilogram of onion cut into half rings, a tablespoon of tomato sauce, two hundred grams of tomato paste are added. One tablespoon of sugar is enough, salt to taste, a bunch of chopped parsley. The salad is being prepared for ten minutes, then we transfer it to jars and roll it up.

Another nuance of preparing a salad for the winter. The pods are placed after cooking under cold water, and the onions are added at the very end of the stew. This will keep the vegetables firm and crispy.

Pickled Pods in Tomato Paste

In this recipe for the winter, a large amount of vitamins is preserved. Each pod is cleaned of hard veins. The asparagus cut into pieces is dipped in boiling water for five minutes. Then put the vegetables in clean glass jars. A teaspoon of nine percent vinegar is poured into half a liter of water, salt is added to taste, three hundred grams of tomato paste. After thoroughly boiling the mass, pour the beans into it.

It is necessary to sterilize the snack in jars for fifty minutes. String beans in tomato sauce for the winter are prepared quickly and easily. Canning a vegetable will allow you to enjoy a natural product all winter.

See also
Delicious recipes for harvesting zucchini with beans for the winterRead

Each housewife should choose the right recipe for asparagus beans in tomato sauce for the winter according to her taste. This will allow her to delight her family with a varied vegetable menu throughout the year.

What housewives think about beans in tomato sauce

For many, such recipes have become the norm of preparations, they serve to preserve the nutrients in asparagus. Housewives believe that the combination of tomatoes and bean pods gives each product a unique taste. Preparations for the winter in tomato sauce are well preserved, do not deteriorate. They are especially useful during a period of lack of vitamins.

Slightly warmed green pods are served on weekdays and holidays. Winter salads will decorate the table, give an unusual taste to the main dishes, cold cuts. Matches well canned product in tomato with stew, liver, kidneys. Use it as a basis for cooking various vegetable dishes.

For cooking, you will need the ingredients listed in the list.

In order to simplify and speed up the cooking process as much as possible, we use frozen green beans and canned own juice tomatoes.

Warm up vegetable oil on medium fire. Add finely chopped onion and, stirring, fry for 5-7 minutes, until soft and golden brown.

Then add chopped garlic, a pinch of salt and sugar, and fry for another 1-2 minutes.

Add frozen green beans. Stir and fry the mixture for 2-3 minutes, so that the frost on the surface of the beans melts and the resulting moisture evaporates.

Add 1-2 tbsp. tomato paste. Stirring, fry for 2 more minutes.

Add peeled, chopped tomatoes in their own juice.

Stir, bring the mixture to a boil and add dried herbs, ground black pepper, a little salt and sugar to taste. If you plan to serve a dish with feta cheese, you need to add a little salt at this stage so that after adding the cheese the dish does not turn out to be oversalted.

Reduce the heat so that the mixture is constantly simmering, cover the pan with a lid and cook the beans for 10-15 minutes. In order for the beans to remain slightly elastic, as a rule, whole pods need to be cooked for no more than 15 minutes, chopped - 10-12 minutes. In order for the beans to become softer, increase the cooking time to 18-20 minutes.

After turning off the heat, sprinkle the dish with pieces of feta cheese, finely chopped parsley or fresh herbs to taste.

String beans in tomato sauce are ready.

No matter what time of the year you came across this one, I'm sure you will take note of it. After all, when it is unexpectedly time to make seamings for the winter, we begin to fuss in search of delicious and available recipes all kinds of conservation. Therefore, I suggest that you now familiarize yourself with the “reserve dish” of green beans. This type of legume is perfect for canning, as it has a dense shape and does not fall apart after a long heat treatment. Light fried carrots and onions, as well as juicy ripe tomato puree, will give the dish a rich taste and aroma that can easily “hide in a jar” and remain until it is opened. String beans in tomato will take its rightful place in your cellar and will wait in the wings to please you and your family with the gifts of summer!

Ingredients for cooking green beans in tomato for the winter

Step-by-step cooking green beans in tomato for the winter

This appetizer goes well with meat dishes and various side dishes. Bon appetit!

If you think that the only way to harvest asparagus (green beans) for the winter is to freeze in freezer, you are wrong. Asparagus beans can be pickled, it makes an excellent spicy snack - no worse than homemade seasoning, and very tasty canned vegetable salads. Looking for new options for harvesting green beans for the winter? In our selection of recipes for canned asparagus beans, you are sure to find a suitable way.

Black Eyed Peas in tomato sauce

Required:

1 kg of young asparagus beans;

750 g of tomatoes;

20 g of salt and sugar.

Slice the beans from the ends and cut into 2-4 cm pieces. Place in boiling salted water and cook for 3-5 minutes. Drain in a colander and cool with cold water. Pack beans tightly into jars. Cut the tomatoes into slices, steam under the lid and wipe through a sieve.

Add salt and sugar to the resulting juice with pulp, bring to a boil and pour into jars with beans. Pasteurize liter jars for 50 minutes at 90 degrees. Roll up, turn upside down and leave to cool. Store in a cool place.

Asparagus beans in tomato sauce (option 2)

Required:

4 kg of asparagus beans;

2 kg of carrots and onions;

1 l "Krasnodar" tomato sauce;

2 bunches of parsley;

2 tbsp. water.

Rinse the asparagus beans thoroughly, cut off the tails, cut the rest into 3 cm long pieces. Place in an enamel pan, cover with water and boil for 5 minutes. Cut the peeled onion into half rings. Grate the peeled carrots on a coarse grater.

Add onions and carrots to beans, bring to a boil. Reduce heat and simmer until vegetables soften. 5 minutes before readiness, pour in the "Krasnodar" sauce. Stir. Spread out hot salad into sterilized jars and roll up immediately. Turn upside down, cover with a blanket and leave to self-sterilize. Store in a cool place.

Green beans in tomato sauce (3rd option)

600 g of beans;

400 ml of tomato sauce;

1 liter of water

1.5 teaspoons of salt.

Rinse the tender green bean pods, cut off the tails, remove the lobes and cut into small pieces. Blanch in saline for 2-3 minutes, pack tightly into jars and pour over boiled tomato sauce. Sterilize liter jars for 50 minutes, immediately roll up and wrap, leaving to cool completely.

Green bean and pepper salad for the winter

Required:

1 kg of green asparagus beans, tomatoes and eggplants;

1 fork of cauliflower;

A small fork of white cabbage;

2 small zucchini;

5 pods of sweet pepper;

4 bulbs;

Parsley, cilantro, celery;

tomato paste;

Salt, black ground pepper;

Sunflower oil.

Wash all vegetables and herbs thoroughly. Boil the asparagus beans in salted water for 12 minutes, cut off the tails and cut into pieces 2 cm long. Cut the eggplant into cubes, sprinkle with salt, wring out after a while and fry in sunflower oil.

Fry peeled and sliced ​​zucchini and peppers separately in vegetable oil. Chop the onion and fry it too. white cabbage chop and pour over boiling water. Blanch the cauliflower florets for 2 minutes in boiling water.

Cook with tomatoes tomato paste by passing them through a meat grinder. Chop greens. Mix all the prepared vegetables, herbs and tomato paste in an enamel saucepan, salt, pepper and bring to a boil.

Then put in heated dry sterilized half-liter jars, cover with lids and put to sterilize in boiling water for an hour. Roll up, cool and store in a cool place.

For a liter jar you will need:

Young string beans;

1 teaspoon of vinegar essence;

For brine:

950 g of water;

50 g salt.

Dip the washed and cut into pieces green beans for 5 minutes in boiling water, let the water drain and place tightly in sterile jars. Pour the prepared brine, cover with lids and sterilize for half an hour in boiling water. Add vinegar essence to each jar, roll up.

Before use, drain the brine, rinse the beans and leave for 5 hours in cold water to remove residual acetic acid. Fry prepared beans in oil or stew with rice and vegetables.

Solyanka with asparagus beans

Required:

1.5 kg of asparagus beans;

2 kg of cabbage and carrots;

1 kg of onion;

2-3 tbsp. spoons of tomato sauce;

Pepper, bay leaf, salt to taste.

Boil the bean pods, cleaned of fibers, in salted water for 5-10 minutes, and then fry in vegetable oil. Stew the cabbage and carrots separately, fry the onion in vegetable oil. When the onion is browned, add tomato sauce to it, mix with the rest of the vegetables, and simmer a little more together. Add spices and salt. Pack the hodgepodge in half-liter jars and sterilize for 25 minutes. Roll up and store in a cool place.

Canned asparagus beans with vegetables for the winter

Required:

4 kg of green beans;

1 kg of bell pepper;

1 kg of tomatoes;

2 glasses of vegetable oil;

3 art. spoons of salt;

1 teaspoon ground black pepper;

2 tbsp. spoons of 70% vinegar essence.

Wash all vegetables, peel and cut into pieces of arbitrary shape. Fold in a basin, mix, add salt, pepper, vegetable oil. Bring to a boil and cook for 40 minutes, stirring occasionally. At the end of cooking, pour in the vinegar essence, mix and arrange in sterile jars. Wrap up for 12 hours.

String beans with vegetables

Required:

5 kg of green beans and tomatoes;

1.3 kg of onions and carrots;

200 g of parsley roots;

100 g parsley;

150 ml table 3% vinegar;

150 g of sugar;

80 g of salt;

20 g black peppercorns;

Vegetable oil to taste.

Wash the beans, trim the stems and cut into pieces. Blanch in boiling water for 2-3 minutes. Peel the onion, cut into rings and fry until golden brown. Peel the carrots and parsley roots, rinse, cut into circles 3-4 mm thick, and also fry in vegetable oil. Wash parsley and chop.

Cut ripe tomatoes into slices and cook for 15 minutes over medium heat in a small amount of water. After that, add the prepared vegetables, salt, sugar and vinegar to the tomatoes. Bring to a boil and put greens in the vegetable mass.

If necessary, add a little hot boiled water to the salad and stir (the mass should not be too thick). Put black peppercorns at the bottom of the jars and pour over the hot salad. Sterilize liter jars in boiling water for 40 minutes. Roll up.

Required:

Green string beans;

Black peppercorns;

clove buds;

For marinade per 1 liter of water:

40 g of salt;

40 g of sugar;

100 ml 9% vinegar.

Select bright green beans, cut off the ends and cut into pieces 2-3 cm long. Then blanch them in boiling water for 4-5 minutes, let cool. Place in clean jars with a volume of 0.5 - 1 liter, adding 2-3 peppercorns and 2-3 cloves to each. Sterilize 0.5 liter jars for 20 minutes, liter jars for 25 minutes.

Green bean appetizer with herbs

Required:

1 kg of beans;

2 bunches of dill greens;

3-4 tomatoes;

50 ml of vinegar (9%);

1 teaspoon of sugar;

1-2 pcs. bay leaf;

2-3 pcs. cloves and allspice;

4-5 pcs. black pepper;

1 st. a spoonful of salt.

Cover beans with cold water and bring to a boil over low heat. Salt and cook until done. Drain in a colander, let the liquid drain into a separate bowl. Cut the dill greens, chop the tomatoes with a blender. Add sugar and spices to the broth, boil for 3 minutes. Put the greens, tomato mass and vinegar, mix. Arrange the beans in jars, pour in the marinade and sterilize for 15-20 minutes (1 liter). Roll up and chill.

source http://mir-prjanostej.ru/view_post.php?id=208

Green bean salad with carrots can be prepared for the winter according to this recipe.

500g green beans

300g carrots

5-6 tomatoes

3-4 bulbs

1 bunch of basil greens

50g vegetable oil

40g. 6% table vinegar

5-7 black peppercorns

1 tsp ground black pepper

2 tsp sugar

2 tsp salt.

We prepare the ingredients: wash the green beans, cut off the edges and cut into large pieces, cut the peeled carrots into cubes, peel the onion, wash it, cut it into half rings, pour over the washed tomatoes with boiling water, remove the skin and cut them into slices, my basil greens and cut into large pieces. Next, put tomatoes, carrots, onions in a saucepan, pour in vegetable oil, simmer for 10 minutes, not forgetting to stir constantly, add basil greens and beans to them, then put sugar, salt, season with ground pepper and peas, heat over low heat 5-7 minutes, not forgetting to stir constantly, pour in the vinegar, mix thoroughly, pack tightly into prepared jars so that the juice covers the salad. Then we cover the jars with clean lids, put them in a pot of hot water, sterilize for about 7-10 minutes, close, turn upside down and leave to cool.

How to cook a salad of green beans and carrots for the winter?

Rinse fresh asparagus beans and, if any, remove the side "string".

Boil the prepared beans in salted water until half cooked and cut into tails of 4-6 cm.

In a frying pan or roaster with heated oil, put the onions and carrots, chopped into half rings, grated on a coarse grater.

After simmering for 15 minutes, add prepared bean tails, sugar, vinegar, salt to taste and peppercorns. Simmer vegetables over low heat for another 10 minutes,

then put the tomato quarters and chopped greens in the pan. Close the vegetables with a lid and simmer for 15-20 minutes.

Arrange the hot salad in hot clean jars and sterilize for 30 minutes at a low boil, covering the salad with a lid.

Roll up the salad and leave to cool.