Winter Magic: When Canning Is Never Enough!
These tomatoes aren’t just delicious to me — they feel like little jars filled with the love of family and friends, offering a uniquely rich and comforting taste experience. Every year, I try to increase my “winter stash,” but somehow,
by spring, they’re almost gone — we end up eating them all! It’s not just the flavor we adore; their vibrant color is a feast for the eyes too. My family and I simply love them, and preparing them always fills me with joy.
Making “Snow-Kissed Winter Tomatoes” is surprisingly simple. You only need two basic ingredients: fresh tomatoes and lots of garlic.
I recommend choosing larger tomatoes — not only do they look more impressive, but their thicker flesh makes them even tastier once preserved. As for the garlic, I always prefer to use homegrown. One time I bought Chinese garlic,
and it turned green in the jar. While it didn’t affect the flavor, it wasn’t exactly visually appealing.
Here’s what you’ll need for a 3-liter jar: Tomatoes: about 2 kilograms, Garlic: 1 to 3 tablespoons – the amount is completely up to your taste. Since we’re garlic lovers, I usually go with 3 tablespoons.
For the marinade (per 1 liter of water): Salt: 2 tablespoons, Sugar: 4 tablespoons
And of course, each jar needs some 9% vinegar — the amount depends on your taste. I always sample the marinade first; if you prefer a tangier flavor, feel free to add more vinegar.
Preparation steps: First, wash the tomatoes thoroughly under hot water. Where the stem meets the fruit, I pierce the skin with a sharp needle — this helps prevent the tomatoes from bursting when they come into contact with hot water.
Once cleaned, I pack them tightly into sterilized jars. Here’s a little secret: for years, I’ve used a cold sterilization method. I wash the jars thoroughly with hot water and baking soda, then pour in a few tablespoons of vinegar.
Afterward, I turn the jars upside down and shake them well to let the vinegar touch every surface, including the lid. Once the tomatoes are tightly packed into the jars, I pour hot water over them. A key tip here: start by pouring just a
little hot water onto the bottom of the jar to prevent cracking. After a few seconds, when the jar has warmed up, you can pour in the rest.
Once filled with hot water, I cover the jars and let them sit for 20–30 minutes. During this time, I prepare the marinade and the garlic. I grate the garlic on a coarse grater — this gives it a more attractive texture than blending it into a purée.
The marinade is simple: dissolve the salt and sugar in water and bring it to a boil. Once the water in the jars has cooled down a bit, I pour it out, strain it, and mix in the grated garlic. Then, I pour the boiling marinade over the tomatoes,
seal the jars, and turn them upside down. I wrap the jars in a thick towel to keep them warm and let them cool slowly.
This way, you can preserve this homemade delight for winter — always ready to steal the spotlight at your table and bring back the taste of summer, one bite at a time!
