The usual way to add variety to winter conservation is with different spices and leaves. Usually cherry or currant is used in canned tomato recipes, but this time I suggest taking grape leaves.
Ingredients
- Tomatoes - 1 kg
- Grape leaves - 100 g
- Water - 1 l
- Sugar - 100 g
- Salt - 50 g
Step-by-step cooking recipe
Wash tomatoes and grape leaves.
Wrap the tomatoes in a leaf and put them in a sterile jar. You can just lay it out in layers.
Boil water with sugar and salt. Pour in the tomatoes, cover and leave for 10 minutes.
Drain the brine, boil again and pour over the tomatoes for another 10 minutes.
Boil the brine again, pour in the tomatoes and roll up the jar.
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