I didn't think that tomatoes canned with carrot tops could be so delicious until I tried them at a friend's house. It took her a long time to admit what the secret ingredient was in the recipe. I advise you to cook for sure!
Ingredients
- Tomatoes - 800 g
- Carrot tops - 4 twigs
- Water - 1,5 glasses
- Vinegar (9%) – 1 tbsp.l .
- Sugar - 3 art.l.
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Wash the carrot tops and dry them with paper towels.
Wash the tomatoes, dry them slightly, make several punctures on each with a toothpick.
Put carrot tops in sterile jars. Tamping, fill the jars with tomatoes to the top.
Boil the water and pour boiling water over the tomatoes. Cover the jars with sterile lids and leave for 20 minutes.
Drain the liquid from the jars into a saucepan and bring to a boil.
Pour salt and sugar into jars with warmed tomatoes, add vinegar and pour boiling water over the workpiece again “by the neck”.
Roll up the cans of tomatoes, turn upside down and leave to cool completely. I advise you to store the cooled billet in the refrigerator for no more than 3 months (as a rule, tomatoes are eaten much faster).
