15 recipes how to cook "Spark" from tomatoes for the winter

In the summer, after harvesting, many housewives preserve and spin. So you can not only save fruits, berries, vegetables, but also make delicious dishes from them. Most often tomatoes are subject to conservation. One of the popular cooking methods is the "Spark" tomato seasoning recipe. This spicy dressing will perfectly complement meat dishes, soups, borscht. You can also simply spread it on a piece of fresh loaf.

Features of cooking spicy tomatoes for the winter

The seasoning consists of tomatoes, horseradish, garlic, salt, sugar. The cooking technology is similar to adjika - all ingredients are ground in puree. If desired, you can add additional ingredients such as apples, plums, hot peppers, onions, carrots, sweet peppers to the sauce.

"Ogonyok" is used both raw and boiled. For long-term storage for the winter, it is better to preserve the gas station. With a raw method of cooking, more nutrients will be preserved, but the dish will not last long.

Ingredient requirements

Tomatoes should be fleshy, juicy, even a little overripe. Better to give preference to varieties with small fruits like "cherry" or "cream". All other vegetables and fruits should be firm, with no signs of rot, stains or damage. When chopping horseradish, it is advisable to put a bag on the meat grinder - this will protect against choking fumes from the vegetable.

Container preparation

Glass containers are cleaned of dirt, washed in soapy water, and rinsed with warm water. For quick salting, vegetables are poured with boiling water and covered with ordinary plastic lids. With the quick pickling method, the jars are not sterilized or sealed with sealed lids.

How to cook "Ogonyok"

The main ingredient in the dish is tomatoes. You can supplement recipes with fruits, berries, legumes, spices, herbs. First you need to learn the basic rules of cooking.

Classic recipe with tomatoes and horseradish

In order not to sour the sauce, not to lose a speck, after washing, all products must be dried on a paper towel. According to the classic recipe, "Ogonyok" is prepared from:

• tomatoes (1 kg);
• horseradish (100 g);
• garlic (2-3 pcs.);
• salt (2 tsp);
• chili pepper (1 pc.);
• sugar (2 tsp).

Cooking method

• vegetables are washed, peeled, the stalk is cut out. If desired, tomatoes are blanched, peeled off;
• all components are crushed to a state of gruel;
• then comes the turn of salt, sugar, everything is well stirred;
• distribute the mixture in containers, wait for cooling.

To extend the shelf life, it is advisable to perform heat treatment by boiling the liquid on low heat for 2-2.5 hours.

With hot pepper without horseradish

In the absence of horseradish, it can be replaced with ordinary hot pepper.

Products:

• sugar 1 cup;
• tomatoes 5 kg;
• 4 heads of garlic;
• 3 pods of bitter pepper;
• 10 tsp salt;
• 5 tbsp. l vinegar.

How to cook:

• after washing, the vegetables are cleaned, dried, crushed;
• all components should preferably be mixed in one container for homogeneity. Next comes the line of sugar, salt, vinegar;
• after stirring, the mixture is poured into cans, waiting for cooling.

The seasoning does not need to be sterilized, it can be poured and sealed immediately.

With bell pepper without sterilization

The delicacy is also allowed for children, as it is not particularly sharp. "Ogonyok" without sterilization is prepared with:

• tomatoes (1 kg);
• sweet pepper (1 kg);
• garlic (1-2 pcs.);
• salt (2 tsp).

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How to do:

• after washing, tomatoes and peppers are peeled, cut into small pieces;
• garlic is peeled, washed;
• everything is crushed until smooth, salted.

The snack is poured into sterilized jars, corked, put away in a cold place.

With eggplant

"Ogonyok" with blue ones has a pleasant taste. The dish is not complete with:

• tomatoes 1.5 kg;
• blue 1 kg;
• Bulgarian (1 kg) and hot peppers (3 pods);
• garlic cloves (3 pcs.);
• acetic acid 100 ml;
• sunflower oil 1 cup;
• salt tastes.

How to do:

• wash, clean the ingredients, turn them into porridge;
• pour the resulting liquid into a saucepan, put on fire, boil;
• add salt, oil, stir, boil for another 50-60 minutes;
• add vinegar, stir, boil, remove from the stove.

The sauce is poured into sterile jars, wait for cooling, and removed to a permanent storage place.

With garlic and hot pepper

The cooking technique of "Fire" is similar to the "Gorloder". Those who love spices and pungent taste will love this recipe. The blank can be made from the following products:

• tomatoes 1 kg;
• hot chili 2 pcs.;
• garlic 1 pc .;
• black pepper 2-3 tsp;
• salt tastes.

Procurement process:

• all components are washed, cleaned, crushed;
• it is better to leave the seeds in the chili - this will enhance the bitterness and spice;
• add salt and pepper to the mixture, stir.

Spilling liquid into containers, they are removed to the refrigerator.

Boiled "Ogonyok"

It is possible to prevent souring of the workpiece using heat treatment. The boiled "Ogonyok" is characterized by the use of:

• tomatoes 2.5 kg;
• carrots, apple fruits 1 kg each;
• garlic cloves 200 g;
• hot (100 g), Bulgarian (1 kg), ground (30 g) pepper;
• refined oil 500 ml;
• acetic acid 0.5 cups;
• salt 60 g;
• granulated sugar 250 g

How to do:

• the tomatoes blanch, remove the skin. Grinding carrots is done on a fine grater. Grinding the rest of the fruits and vegetables is done in a submersible blender;
• pour everything into one saucepan, send to the stove. After waiting for a boil, the mass is salted, sugar-coated, black pepper and oil are added;
• then the mixture is boiled for 1.5 hours, 200 g of chopped garlic and 1 tablespoon of hot pepper are poured;
• everything is thoroughly mixed, vinegar is added. The liquid should simmer over low heat for another 2.5-3 hours.

The jars are sterilized, after which Ogonyok is poured over them and sealed.

From green tomatoes

The workpiece will come out better if you add a little red cherry to the green tomatoes.

Products:

• 3 kg of tomatoes;
• 250 g garlic;
• 250 g horseradish.

Cooking technology:

• vegetables are washed, peeled, cut into small pieces;
• everything is crushed to the state of porridge, salted;
• the mass is poured into containers.

"Ogonyok" is ready to eat right away, but the taste will get better after three hours of holding in the refrigerator.

With plums with cooking

Such "Ogonyok" has a moderate pungency, pleasant sourness, sweet aftertaste.It goes well with pasta, meat and fish dishes.

It is necessary:

• 3.5 kg of tomatoes;
• 1 kg of carrots, apples, onions, plums;
• 100 g of garlic;
• 0.5 cups vegetable oil;
• 2 tbsp. l salt;
• 2 tsp ground and 1 kg bell pepper.

Procurement process:

• washed vegetables, fruits are crushed in a meat grinder, put into a pan, pour in oil;
• boil on low heat for half an hour;
• then comes the turn of pressed garlic, salt, pepper.

After boiling, the sauce is turned off, poured into the container.

With greens

"Spark" with herbs will acquire a pleasant spicy, piquant aroma with moderate pungency. The dish is prepared with:

• tomatoes 1 kg;
• Bulgarian (5 pcs.) and hot (2 pcs.) pepper;
• dill, parsley, 1 bunch;
• vinegar 1 tbsp. l;
• sunflower oil 1-1, Art. l;
• salt 2 tsp;
• sugar 3 tbsp. l.

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How to cook:

• washed vegetables are mashed, salted, sugar is added;
• after stirring thoroughly, pour in vinegar, oil;
• add chopped greens, distribute in bottles.

Preservation after spinning should be in a dark, cool place such as a cellar or basement.

With tomato paste

For cooking "Ogonyok" you can use tomatoes and tomato paste. This will give the food a more pronounced flavor. The appetizer is prepared with:

• tomatoes 1.5 kg;
• hot pepper 1 pc .;
• dill, parsley, 1 bunch;
• bay leaf 2 pcs.;
• garlic 5 pcs.;
• tomato paste 2 tbsp. l;
• salt half a tablespoon;
• sugar 3 tbsp. l;
• vinegar 2 tbsp. l.

Procurement process:

• rinse cans, sterilize. The bottom of the container is covered with dill, parsley, garlic, hot pepper, bay leaves;
• put the washed tomatoes in a bottle. Boil water in a saucepan, pour into a jar;
• drain the water from the container back into the pan, boil again. After boiling, salt, sugar, vinegar, tomato paste are poured into the bottle;
• pour water, roll up.

The filling cools down and is sent to a permanent storage location.

With walnuts

Nuts will add a piquant taste with a pleasant aroma to "Ogonyok".

It is necessary:

• 500 g tomato paste;
• 500 g chili peppers;
• 150 g of nuts;
• 300 g of garlic;
• 1 pack of hops-suneli;
• 3-4 tbsp. l salt.

Cooking method:

• grind all the washed, peeled components, add seasoning to the puree, stir;
• add tomato paste to the contents of the pan, salt;
• after thorough stirring, the mass is distributed among the bottles.

The mixture should be kept in a refrigerator.

With spices

Sharp-spicy taste enhances appetite, promotes better assimilation of food. Spicy "Ogonyok" is prepared with:

• tomatoes 1 kg;
• onions 200 g;
• sweet (0.5 kg) and black (2 tsp) pepper;
• sugar 200 g;
• salt 2 tbsp. l;
• dry mustard 1 tbsp. l;
• ground cloves 1 tsp;
• wine vinegar 200 ml.

How to cook:

• pour washed, peeled chopped vegetables into a saucepan;
• stir, pour in vinegar, stew for half an hour, add salt, sugar, spices;
• boil for another 15-20 minutes on medium heat, pour into containers, roll up.

Such "Ogonyok" can be stored in a cool place, it will perfectly complement borscht or dishes with meat.

With fermentation

Fermented tomatoes have a specific sweet and sour taste and extraordinary aroma.

Products:

• 1 kg of tomatoes;
• 300 g of garlic;
• 400 g of hot and 1 kg of bell pepper;
• 1 tbsp. l salt.

Cooking technology:

• washed, purified components are crushed, salted, left to ferment for several days;
• stir the mixture twice a day. Banks are washed, sterilized;
• pour the mass into a sterile container, roll it up.

From this recipe "Fire" you get 4-5 half liter cans.

With fruits

Fruits will endow the dish with a peculiar taste, rich aroma. Fruit and vegetable "Ogonyok" is prepared with:

• tomatoes 1 kg;
• apples, carrots, plums, 500 g each;
• onions 500 g;
• sweet (500 g) and bitter (1 pc.) pepper;
• garlic 2 pcs.;
• vegetable oil 120 ml;
• vinegar 40 ml;
• salt 2-3 tbsp. l;
• sugar 5 tbsp. l;
• dill, parsley, 1 bunch.

How to do:

• grind all washed, peeled components in a meat grinder, boil for an hour;
• pour oil, sugar, salt into boiling liquid. Leave to simmer for another 15-20 minutes;
• next comes the line of vinegar, black pepper. Everything is stewed for another 5-10 minutes.

After bottling, they are rolled up and sent under a warm blanket for several days..

Further storage of the finished product

The container for storage should be compact, the room should be cold and well ventilated. This can be a room like a cellar, storage room, or basement. In the refrigerator, the twist is stored no longer than 30-40 days.