The secret of these ordinary, at first glance, canned tomatoes is in an unusual marinade… In the cooking process, we will use a cinnamon stick! Tomatoes turn out delicious, spicy and fragrant. Save the jar for a festive feast!
Ingredients
- Tomatoes - how much will go into the jar
- Cinnamon - 1 wand
- Currant leaves - 2 pcs.
- Bay leaf - 2 pcs.
- Allspice (polka dots) – 5 pcs.
- Vinegar (9%) – 1 tbsp.l.
- Water - how long will it take
- Sugar - 3 art.l.
- Salt - 1 art.l.
Step-by-step cooking recipe
Pour boiling water over the cinnamon stick and leave for 20 minutes.
Wash the tomatoes, make a puncture with a toothpick in the stalk area on each one (so the tomatoes will not burst during cooking).
Wash the currant leaves and dry them slightly.
Place currant leaves, bay leaf and allspice peas on the bottom of a pre-sterilized jar.
Fill the jar tightly with tomatoes.
Pour the water in which the cinnamon stick was soaked into a saucepan and bring to a boil. Pour boiling infusion over tomatoes in a jar.
Separately boil clean water and add boiling water to the jar with tomatoes so that the liquid reaches the very top. Cover the jar with a sterile lid and leave to warm up for 20 minutes.
Then drain the liquid from the jar back into the saucepan, place the cinnamon stick there, add salt and sugar, add vinegar. Bring the marinade to a boil and cook for 3 minutes.
With boiling marinade, after removing the cinnamon stick, pour the tomatoes in the jar to the top. Roll up the jar immediately, turn it upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
