9 best recipes for cooking tomatoes with rice for the winter

Homemade canned tomatoes prepared with rice for the winter are a versatile dish. They are warmed up and served as a side dish, laid out as a salad or taken with you on a picnic to use as a main course. A variety of recipes are simple and will not cause much trouble for an inexperienced hostess if you study all the nuances.

Features of harvesting rice with tomatoes for the winter

Before preparing any dish for the winter, you should follow a series of steps to help avoid mistakes and extend the shelf life.

Selection and preparation of products

The first steps are preparatory, but they are the most important.

In addition to tomatoes, other vegetables will be used in recipes. But the requirements for them are the same:

• you should select them according to the season;
• do not take spoiled, unripe;
• start the process immediately after collection or purchase.

It is better to soak the vegetables a little in water to get rid of nitrates, rinse thoroughly and remove the stalks, tails and seed part, if necessary.

All salad recipes are designed for white rice and do not experiment with brown or other exotic ones. Taking a long or short grain depends on personal preference, but the former is more common in blanks. In order for it not to fall apart and be well saturated with vegetable taste, it must be rinsed with plenty of water and soaked for a couple of hours.

How to properly prepare containers for the beginning of the process

For storing salad with rice and tomatoes, it is better to use glassware without chips. The container needs to be washed with a soda solution that will not leave a soapy residue. Sterilization of cans is the only way to avoid the development of bacteria in the workpieces, which lead to poisoning and spoilage of the product.

Each hostess can choose the appropriate method:

• in the oven at 100 °;
• over steam;
• on high power in the microwave.

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The holding time depends on the volume of the dishes.

The lids can only be boiled for 10 minutes to avoid damaging the rubber seal.

The best recipes

A selection of tomato and rice salad options will help you prepare the dish correctly. It's better to start getting to know the classic way, from which analogues with various tastes appeared.

Simple recipe

For the salad, you will need products that can be found in any refrigerator at the end of summer. If they are in excess, then it is worth stocking up on vitamins for the winter and preparing a salad with rice in a tomato.

The composition, which will remain practically unchanged in other versions:

• tomatoes - 1.5 kg;
• vegetable oil - 1 glass;
• garlic - 4 cloves;
• sweet pepper - 0.5 kg;
• vinegar - 50 ml;
• rice - 1 glass;
• granulated sugar - 100 g;
• salt - 1 tbsp. l .;
• onions - 0.5 kg;
• vegetable oil - 250 ml.

Cooking process :

1. Pour the pre-soaked rice with water in a ratio of 1: 2, boil until half cooked. After boiling, it will take 10 minutes.
2. Cut the prepared vegetables into any shape and mix in a large enamel bowl.
3. Put on medium heat, bring to a boil, stirring occasionally, and simmer for about 20 minutes.
4. Reduce flame to low, add rice and cook for another 10 minutes.

Arrange the hot salad in glass jars and roll up. Turn over under the covers.

With mushrooms

In the composition, you will need to increase the amount of bell pepper to 1 kg and add 0.5 kg of forest mushrooms.

Step by step guide:

1. Twist the tomatoes in a meat grinder, boil over low heat, so that the consistency thickens a little. Finally, add salt and your favorite spices.
2. Boil rice until cooked, fry together with washed and chopped mushrooms, chopped onion.
3. Simmer a little and a half of the tomato paste. With this composition, chop the pepper, which is immediately placed in the jars.
4. Pour over the rest of the tomato mass and sterilize for 1 hour.

Cork and cool.

With beans

Rice will need 2 times less, due to the addition of white beans. Take products in equal quantities, boil in different dishes until almost cooked. And only then add to the prepared vegetable mass. In this recipe, it is appropriate to add more garlic and a little grated carrots.

With eggplant

Eggplants have long been loved by housewives and are often used in preparations. In this case, they will need 0.7 kg. And also, you will need to add 0.5 kg of carrots, which must be chopped on a coarse grater.

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The cooking time for the tomato-vegetable sauce will increase by 10 minutes. Otherwise, repeat all the steps described in the classic recipe with rice step by step.

With cabbage

The main composition must be added to 500 g of white cabbage and carrots, as well as ¼ pod of hot pepper. Increase the number of tomatoes to 2.5 kg.

Start the cooking process by boiling the tomato juice for 20 minutes. The rest remains unchanged.

With zucchini

In this case, you can suggest using a multicooker.

Cooking steps:

1. Immerse chopped tomatoes, zucchini, carrots and onions in a multicooker in the same proportion, 650 g each.
2. Simmer in the "Pasta" mode for half an hour.
3. Add a glass of boiled rice.
4. After 25 minutes, 50 ml of vegetable oil, 2 tbsp. l. sugar and vinegar, spices to taste.

Leave to sweat for a few minutes, immediately put in jars.

"Burning"

To get a spicy salad from tomatoes and rice, it is enough to add chili peppers, red and black ground peppers to any proposed recipe, and increase the amount of garlic.

For such snacks, the sauce must be made with sourness - add more vinegar at the end of cooking. There are no clear norms, it is better to count on your taste.

With paprika and celery

In such a salad with rice and tomatoes, you will need to add 3 bunches of cilantro and parsley, take 2 times more bell pepper.

Cooking steps:

1. Fry the peppers with onions.
2. Pour the vegetables with chopped tomatoes, simmer for a quarter of an hour.
3. Add celery - 3 stalks, paprika - 20 g, herbs and other ingredients.

With carrots

Rice salad will resemble an Asian appetizer, which requires 1.5 kg of carrots, chopped on a special grater and more for 1 kg of tomatoes. Purchase a spicy Korean seasoning. Cook in the usual way.

Terms and conditions of storage

After cooling, it is better to immediately put the cans in the basement or refrigerator. They can stand for up to 1 year, retaining the freshness and aroma of vegetables.

Premature spoilage of rice salad is possible if food standards are violated, insufficient heat treatment or poor sterilization.