Stewing of tomatoes - process fast, simple. At the exit - a rich vegetable dish, a ready garnish, a vitamin product. There are several options of the correct suppression of tomatoes. Here only some of them, the most widespread.
Instruction
1. Tomatoes stewed with greens. For this recipe of stewed tomatoes follows you the washed-out fruits (to one kilogram) to lower literally for a minute in the boiling water, then to cool them, having husked with them. Further put the prepared vegetables in a form for roasting, add to them three spoons of any vegetable oil, slightly salt and strew with the cut greens (parsley, fennel). Cover a form and you weary a dish at a temperature of 140 wasps of 20-30 minutes.
2. Tomatoes stewed in to frying pan on a plate or in the multicooker. Cut the washed-out preparations. Blanch tomatoes of 5 minutes. Pour to them a little water (half of a glass), salt, you peperchit a dish. It is possible to add any seasonings. If you prepare on a plate, close a cover and reduce fire under a frying pan to minimum. If in the multicooker – put the Suppression mode. You stew vegetables thus until ready.
3. Garnish from stewed tomatoes with onions and paprika. Boil fruits in the boiling water for about a minute. Husk with them. Cut in cubes. Add the cut small napiform bulb, the cut one Bulgarian pepper and also vegetable oil (2-3 tablespoons) to tomatoes. You weary in a pan vegetables at the closed cover and on slow fire. Upon termination of preparation add some spice: salt, pepper, seasoning for vegetables.