We make an appetizing and incredibly tasty preparation for the winter - green beans in tomato sauce. Season the sauce with spices and a generous amount of aromatic garlic, and add your favorite spices if desired. We use only young beans for canning. This preparation is suitable for preparing soups or vegetable stews; beans can also be served as a separate dish or accompanied with meat/poultry.

Ingredients:

green beans – 900 g
water – 600 ml
tomato paste – 70 g
paprika – 5 g
salt – 10 g
sugar – 40 g
vinegar – 20 ml
garlic – 50 g
allspice peas – 2 pcs.

Cooking process

We prepare the bean pods - we carefully sort through them, making sure that the pods are free of black spots and all sorts of spoilage. We rinse the selected beans well under running water and dry them. Take small piles of green beans and cut off the tails on both sides.

Cut the beans into approximately three parts so that the pieces are not very long.

Let's prepare the marinade - dissolve the required amount of tomato paste in water. If desired, use natural tomato juice - mince the tomatoes, then carefully grind them through the finest sieve. For our quantity of beans, we take 1.2 kg of fresh ripe tomatoes.

Peel the young garlic and wash it. Cut the garlic into small pieces and add to the tomato sauce.

We enrich the future marinade with natural spices - add salt and sugar, add a generous handful of ground sweet paprika. If desired, for those who like it more spicy, add literally a touch of hot chili pepper. Throw in allspice and peppercorns. Place the sauce on the stove and bring to a boil.

Boil for several minutes.

Now add the prepared green beans, place the container on the stove again, and cook for 12-15 minutes at moderate heat. At the end, pour in a portion of vinegar, bring to a boil, and immediately remove from the stove.

We sterilize the jars in advance - over steam or in the oven. Fill the containers with hot beans and sauce. We put sterile lids on the neck of the jars - sterilize the workpiece within 10 minutes from the moment the water begins to boil.

That's all, now we tighten the caps with a seaming wrench. We turn the jar on its side - air and liquid do not leak out - the jars are rolled up successfully. We put the finished green beans out of reach, turn each jar upside down, cover with a blanket, and leave for 24 hours.

Then we put the jars on a shelf in a cool room where all homemade preserves are stored.

Enjoy your meal!

If you think that the only way to prepare asparagus (green) beans for the winter is to freeze them in the freezer, you are mistaken. Green beans can be pickled, they make an excellent savory snack - no worse than homemade seasoning, and very tasty canned vegetable salads. Are you looking for new options for preparing green beans for the winter? In our selection of recipes for canned green beans, you will surely find a suitable method.

Green beans in tomato sauce

Required:

1 kg of young green beans;

750 g tomatoes;

20 g each of salt and sugar.

Cut the bean pods from the ends and cut into pieces 2-4 cm long. Place in boiling salted water and cook for 3-5 minutes. Drain in a colander and cool with cold water. Pack the beans tightly into the jars. Cut the tomatoes into slices, steam under the lid and rub through a sieve.

Add salt and sugar to the resulting juice and pulp, bring to a boil and pour into jars of beans. Pasteurize liter jars for 50 minutes at 90 degrees. Roll up, turn upside down and leave until cool. Store in a cool place.

Green beans in tomato sauce (2nd option)

Required:

4 kg of green beans;

2 kg of carrots and onions;

1 liter of “Krasnodar” tomato sauce;

2 bunches of parsley;

2 tbsp. water.

Rinse the green beans thoroughly, cut off the tails, cut the remaining part into pieces 3 cm long. Place in an enamel pan, cover with water and boil for 5 minutes. Cut the peeled onion into half rings. Grate the peeled carrots onto a coarse grater.

Add onions and carrots to beans and bring to a boil. Reduce heat and simmer until vegetables soften. 5 minutes before readiness, pour in the “Krasnodar” sauce. Stir. Place the hot salad in sterilized jars and roll up immediately. Turn upside down, cover with a blanket and leave to self-sterilize. Store in a cool place.

Green beans in tomato sauce (option 3)

600 g beans;

400 ml tomato sauce;

1 liter of water

1.5 teaspoons salt.

Wash the tender green beans, trim the stems, remove the stems and cut into small pieces. Blanch in saline solution for 2-3 minutes, place tightly in jars and pour tomato sauce brought to a boil. Sterilize liter jars for 50 minutes, immediately roll up and wrap, leaving to cool completely.

Green bean and pepper salad for the winter

Required:

1 kg each of green beans, tomatoes and eggplants;

1 fork cauliflower;

A small forkful of white cabbage;

2 small zucchini;

5 pods of sweet pepper;

4 onions;

Parsley, cilantro, celery;

Tomato paste;

Salt, ground black pepper;

Sunflower oil.

Wash all vegetables and herbs thoroughly. Boil the green beans in salted water for 12 minutes, cut off the tails and cut into pieces 2 cm long. Cut the eggplants into cubes, sprinkle with salt, squeeze out after a while and fry in sunflower oil.

Fry the peeled and sliced zucchini and pepper separately in vegetable oil. Chop the onion and fry it too. Chop white cabbage and pour boiling water over it. Blanch the cauliflower inflorescences in boiling water for 2 minutes.

Prepare tomato paste from the tomatoes by passing them through a meat grinder. Chop the greens. Mix all the prepared vegetables, herbs and tomato paste in an enamel saucepan, add salt and pepper and bring to a boil.

Then place in heated, dry, sterilized half-liter jars, cover with lids and sterilize in boiling water for an hour. Roll up, cool and store in a cool place.

For a liter jar you will need:

Young green beans;

1 teaspoon of vinegar essence;

For the brine:

950 g water;

50 g salt.

Dip washed and cut green beans into boiling water for 5 minutes, let the water drain and place tightly in sterile jars. Pour in the prepared brine, cover with lids and leave to sterilize in boiling water for half an hour. Add vinegar essence to each jar and roll up.

Before use, drain the brine, rinse the beans and leave in cold water for 5 hours to remove any remaining acetic acid. Fry the prepared beans in oil or stew with rice and vegetables.

Solyanka with green beans

Required:

1.5 kg of green beans;

2 kg each of cabbage and carrots;

1 kg of onion;

2-3 tbsp. spoons of tomato sauce;

Pepper, bay leaf, salt to taste.

Boil the bean pods, cleared of fibers, in salted water for 5-10 minutes, and then fry in vegetable oil. Separately, stew the cabbage and carrots, fry the onions in vegetable oil. When the onion is browned, add tomato sauce to it, mix with the rest of the vegetables, and simmer everything together a little more. Add spices and salt. Pack the hodgepodge into half-liter jars and sterilize for 25 minutes. Roll up and store in a cool place.

Canned green beans with vegetables for the winter

Required:

4 kg green beans;

1 kg bell pepper;

1 kg of tomatoes;

2 cups vegetable oil;

3 tbsp. spoons of salt;

1 teaspoon ground black pepper;

2 tbsp. spoons 70% vinegar essence.

Wash, peel and cut all vegetables into pieces of arbitrary shape. Place in a bowl, mix, add salt, pepper, vegetable oil. Bring to a boil and cook for 40 minutes, stirring occasionally. At the end of cooking, pour in the vinegar essence, mix and place in sterile jars. Wrap up for 12 hours.

Green beans with vegetables

Required:

5 kg each of green beans and tomatoes;

1.3 kg of onions and carrots;

200 g parsley roots;

100 g parsley;

150 ml table 3% vinegar;

150 g sugar;

80 g salt;

20 g black peppercorns;

Vegetable oil to taste.

Wash the beans, trim the tails and cut into pieces. Blanch in boiling water for 2-3 minutes. Peel the onion, cut into rings and fry until golden brown. Peel the carrots and parsley roots, rinse, cut into circles 3-4 mm thick, and fry in vegetable oil. Wash and chop the parsley.

Cut the ripe tomatoes into slices and cook for 15 minutes over medium heat in a small amount of water. After this, add the prepared vegetables, salt, sugar and vinegar to the tomatoes. Bring to a boil and add greens to the vegetable mixture.

If necessary, add a little hot boiled water to the salad and stir (the mass should not be too thick). Place black peppercorns at the bottom of the jars and pour over the hot salad. Sterilize liter jars in boiling water for 40 minutes. Roll it up.

Required:

Green beans;

Black peppercorns;

Carnation buds;

For marinade per 1 liter of water:

40 g salt;

40 g sugar;

100 ml 9% vinegar.

Select bright green bean pods, trim the ends and cut into pieces 2-3 cm long. Then blanch them in boiling water for 4-5 minutes, let cool. Place in clean 0.5-1 liter jars, adding 2-3 peppercorns and 2-3 cloves to each. Sterilize 0.5 liter jars for 20 minutes, liter jars for 25 minutes.

Green bean appetizer with herbs

Required:

1 kg beans;

2 bunches of dill;

3-4 tomatoes;

50 ml vinegar (9%);

1 teaspoon sugar;

1-2 pcs. bay leaf;

2-3 pcs. cloves and allspice;

4-5 pcs. black pepper;

1 tbsp. spoon of salt.

Pour cold water over the beans and bring to a boil over low heat. Add salt and cook until done. Place in a colander and allow the liquid to drain into a separate bowl. Chop the dill and chop the tomatoes in a blender. Add sugar and spices to the broth and boil for 3 minutes. Add herbs, tomato mass and vinegar, stir. Place the beans in jars, fill with marinade and sterilize for 15-20 minutes (1 liter). Roll up and cool.

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Green bean and carrot salad can be prepared for the winter using this recipe.

500g green beans

300g carrots

5-6 tomatoes

3-4 onions

1 bunch of basil greens

50g vegetable oil

40g 6% table vinegar

5-7 black peppercorns

1 tsp ground black pepper

2 tsp sugar

2 tsp salt.

We prepare the ingredients: wash the green beans, cut off the edges and cut them into large pieces, cut the peeled carrots into cubes, peel the onion, wash it, cut it into half rings, pour boiling water over the washed tomatoes, remove the skin and cut them into slices, wash the basil greens and cut them into large pieces. Next, put tomatoes, carrots, onions into the pan, pour in vegetable oil, simmer for 10 minutes, remembering to stir constantly, add basil and beans to them, then add sugar, salt, season with ground and peppercorns, heat over low heat for 5-7 minutes, remembering to stir constantly, pour in the vinegar, mix thoroughly, place tightly in the prepared jars so that the juice covers the salad. Then cover the jars with clean lids, place them in a pan with hot water, sterilize for about 7-10 minutes, close, turn upside down and leave until cool.

How to prepare a salad of green beans and carrots for the winter?

Wash fresh green beans and, if there are any, remove the side “string”.

Boil the prepared beans in salted water until half cooked and cut into tails of 4-6 cm.

In a frying pan or roasting pan with heated oil, place onions cut into half rings and carrots, grated on a coarse grater.

After 15 minutes of simmering, add the prepared bean tails, sugar, vinegar, salt to taste and peppercorns. Simmer the vegetables over low heat for another 10 minutes.

then place the tomato quarters and chopped herbs into the frying pan. Cover the vegetables with a lid and simmer for 15-20 minutes.

Place the hot salad in hot, clean jars and sterilize for 30 minutes at low boil, covering the salad with a lid.

Roll up the salad and leave until cool.

Green beans in tomatoes for the winter will allow you to enjoy a delicious product in the form of a savory snack. Asparagus prepared together with red tomatoes or in tomato sauce will decorate the dinner table both on holidays and on weekdays.

You can prepare it in different ways, such as making a filling from tomatoes or tomato paste.

Recipes for cooking green beans in tomato

The benefits of bean dishes in tender pods are enormous. The vegetable product helps:

prevent heart attacks, strokes;
cheer up;
normalize sleep;
lower blood sugar levels;
remove excess fluid and salts from the body.

Together with tomatoes, beans will strengthen the human immune system and reduce the risk of malignant tumors.

Green beans with fresh tomatoes

Preserving tender pods begins with preparing the seaming components. For a kilogram of asparagus, take seven hundred grams of red tomatoes and bell peppers. Red tomatoes are pureed by chopping the fruits in a blender or meat grinder and placing them in a special thick-walled stewing pan. Prepare the filling over low heat with a uniform boil. When the tomatoes turn into a homogeneous mass, add diced sweet peppers. Cook the pasta for another ten minutes.

At this time, the pods are cut into strips, placed in a container with tomato puree, adding 45 milliliters of vegetable oil, 45 grams of sugar, 20 grams of salt. After twenty minutes of stewing, pour in 35 milliliters of apple cider vinegar. Five minutes will pass and the green beans in tomato sauce are ready. Fill sterilized jars with the vegetable mixture. They must be pasteurized in a water bath or in the oven for ten or twenty minutes. After rolling and gradual cooling, remove the workpiece to a cool place.

See also
Simple recipes for cucumbers with cinnamon for the winter without sterilization in jarsRead

As an option for green beans for the winter, they offer this recipe. Juice is being prepared from three kilograms of red tomatoes. After boiling, add five tablespoons of sugar and three tablespoons of salt. After five minutes of boiling, pour five tablespoons of vegetable oil and eight to nine percent vinegar into the mixture. Then add asparagus pods (two kilograms). Boil the vegetable product with tomato paste for about twenty minutes.

Grated carrots and finely chopped garlic will add an original taste to the appetizer.

Jars with tomato pods must be sterilized and sealed with metal lids that have been steamed in advance.

Bean salad in tomato sauce

Two kilograms of pods are washed, chopped and boiled in a glass of hot water. Then add grated carrots, a kilogram of onion cut into half rings, a tablespoon of tomato sauce, two hundred grams of tomato paste. One tablespoon of sugar, salt to taste, and a bunch of chopped parsley are enough. The salad is prepared for ten minutes, then we transfer it to jars and roll it up.

Another nuance of preparing salad for the winter. After cooking, the pods are placed under cold water, and the onions are added at the very end of stewing. This will allow the vegetables to remain firm and crispy.

Marinated pods in tomato paste

This recipe preserves a large amount of vitamins for the winter. Each pod is cleared of hard veins. Asparagus cut into pieces is dipped in boiling water for five minutes. Then place the vegetables in clean glass jars. Pour a teaspoon of nine percent vinegar into half a liter of water, add salt to taste, and three hundred grams of tomato paste. After thoroughly boiling the mixture, pour it over the beans.

The snack must be sterilized in jars for fifty minutes. Green beans in tomato sauce for the winter are prepared quickly and easily. Canning vegetables will allow you to enjoy the natural product all winter.

See also
Delicious recipes for preparing zucchini and beans for the winterRead

Every housewife should choose a suitable recipe for green beans in tomato sauce for the winter according to her own taste. This will allow her to delight her family with a varied vegetable menu throughout the year.

What do housewives think about beans in tomato sauce?

For many, such recipes have become the norm; they serve to preserve nutrients in asparagus. Housewives believe that the combination of tomatoes and bean pods gives each product a unique taste. Winter preparations in tomato sauce are preserved well and do not spoil. They are useful especially during periods of vitamin deficiency.

Slightly warmed green pods are served on weekdays and holidays. Winter salads will decorate the table and add an unusual taste to main courses and cold cuts. The canned product in tomato goes well with stewed meat, liver, and kidneys. It is used as a basis for preparing various vegetable dishes.

Green beans in tomato sauce- although simple, it is a very tasty and dietary dish that can be prepared throughout the year. In summer, the dish is prepared from fresh green beans and tomatoes, and in winter you can use frozen beans and tomatoes in their own juice or tomato sauce. The classic recipe for stewed green beans in tomato sauce consists only of the beans themselves and tomato sauce.

This recipe is used to prepare beans in tomatoes not only for the dinner table, but also for the winter. A dish with the addition of a small amount of bell pepper will acquire a completely different taste and aroma. Any variety is suitable for stewing in tomato sauce - green, yellow and even purple. By the way, if you see purple green beans on the market, be sure to try cooking them. During heat treatment, its color changes from purple to bright green.

Now let's move on to the recipe and see how it's prepared green beans in tomato sauce.

Ingredients:

Green beans – 300 gr.,
Bell pepper – 1 pc.,
Tomatoes – 4 pcs.,
Onions – 1 pc.,
Salt and spices - to taste,
Bay leaf – 1-2 pcs.,
Sunflower oil.

Green beans in tomato sauce - recipe

Cooking green beans in tomato sauce begins with preparing tomato puree from fresh tomatoes. Wash the tomatoes. Make a cross-shaped cut on them on top, near the stalk. Place in a saucepan. Fill with hot water. Cover with a lid. Leave to steam for 10 minutes. Next, drain the hot water. Pour cold water over the tomatoes. Peel them. Place in a blender, cutting into two parts. Grind into puree.

Wash the green (asparagus) beans. Cut off the ends on both sides - the stalk and the thin tail.

Cut the bean pods into two or three parts.

Place chopped green beans in boiling water. Boil it for 2-3 minutes after boiling. Light and short blanching will allow the beans to become softer without being overcooked. Place the beans in a colander. Rinse with cold water.

Cut the onion head into cubes.

Chop into larger pieces.

Place onions and peppers in a hot frying pan with sunflower oil.

Stirring with a spatula, fry the vegetables for 2 minutes.

After the bell peppers and onions have become soft, add green beans to them.

Sprinkle it with spices, salt and add a bay leaf.

Stir it.

Turn down the heat. Simmer the green beans in tomato sauce for another 3-4 minutes.

This is what the finished one looks like stewed green beans in tomato sauce. Serve the dish hot, sprinkled with fresh herbs. Once cooled, it makes a wonderful cold appetizer. And next time I’ll show you how you can preserve green beans in a tomato for the winter, the recipe is different and also delicious. Enjoy your meal.

Green beans in tomato sauce. Photo

Regardless of what time of year you come across this one, I’m sure you’ll take note of it. After all, when it’s unexpectedly time to make preserves for the winter, we begin to scurry around in search of tasty and affordable recipes for all kinds of preserves. Therefore, I suggest that you now familiarize yourself with the “spare dish” of green beans. This type of legume is perfect for canning, as it has a dense shape and does not disintegrate after prolonged heat treatment. Lightly fried carrots and onions, as well as juicy puree from ripe tomatoes, will give the dish a rich taste and aroma that will easily “hide in the jar” and remain until it is opened. Green beans in tomato will take its rightful place in your cellar and will wait in the wings to please you and your family members with the gifts of summer!