Tomato in the Snow Recipe:
There’s nothing quite like biting into a fresh, juicy tomato in the middle of winter when summer feels like a distant memory. This traditional “Tomato in the Snow” recipe transforms ripe summer tomatoes into a perfectly preserved delicacy that tastes just as vibrant months later. With a simple brine infused with garlic and a touch of sweetness, these preserved tomatoes will become your go-to side dish, salad topper, or sandwich filling all winter long. The magic lies in the gentle preparation method that keeps the tomatoes whole and bursting with flavor.
Ingredients
- 2.5 kg (5.5 lbs) small tomatoes
- 20 cloves garlic, chopped
- 100 ml (6.5 tablespoons) alcohol vinegar 9%
- 100 g (½ cup) sugar
- 2 tablespoons salt
- 2 liters (8.5 cups) water
Instructions
Start by pouring 2 liters of water into a large pot and bringing it to a full boil over high heat.
While the water heats, wash your tomatoes thoroughly and select smaller varieties that will fit easily into your jars. Prepare your glass jars by ensuring they are clean and sterilized.
Arrange the tomatoes carefully in the jars, gently pressing them down to fit more in without cracking the skins. You should be able to fill approximately one 2.5-liter jar and one 1-liter jar with this amount of tomatoes.
Once the water reaches a rolling boil, place a metal spoon inside each jar to prevent thermal shock. Pour the boiling water over the tomatoes until they are completely covered. Place lids loosely on the jars and let them stand for exactly 20 minutes.
While the tomatoes are resting, finely chop all 20 cloves of garlic and set aside.
After 20 minutes, carefully pour the water from the jars back into the pot. Add the vinegar, sugar, and salt to this water to create the preserving brine. Bring the mixture back to a boil, stirring to dissolve the sugar and salt completely.
Add the chopped garlic evenly to each jar, distributing it among the tomatoes.
Pour the hot brine back over the tomatoes, ensuring they are completely submerged and the liquid reaches the top of the jar.
Seal the jars tightly with their lids and shake gently to distribute the garlic throughout. Wrap the sealed jars in thick blankets or towels and leave them undisturbed to cool completely to room temperature, which will take approximately 12 to 24 hours.
Once cooled, store the jars in a cool, dark place such as a pantry or cellar. The tomatoes will be ready to eat after one week but improve with time.
Time and Serving
Prep Time: 30 minutes
Standing Time: 20 minutes
Total Time: 50 minutes (plus cooling time)
Yield: Approximately 3.5 liters of preserved tomatoes
Serving Size: About 12-14 servings
Nutrition (Per Serving)
Calories: 45 | Carbohydrates: 11g | Protein: 1g | Fat: 0g | Fiber: 2g | Sugar: 9g | Sodium: 390mg | Vitamin C: 18% DV
Why This Recipe Works
This traditional preservation method captures tomatoes at their peak ripeness, locking in essential nutrients like vitamin C and lycopene throughout the winter months. The fermentation-style preparation creates a naturally probiotic-rich food that supports digestive health. The garlic adds not only robust flavor but also provides antimicrobial properties that help preserve the tomatoes naturally. Unlike commercially canned tomatoes, this homemade version contains no artificial preservatives or excessive sodium. The vinegar-based brine creates an acidic environment that safely preserves the tomatoes while maintaining their firm texture and fresh taste. This recipe allows you to enjoy locally grown, seasonal produce year-round, reducing food waste and providing your family with wholesome, flavorful tomatoes even in the coldest months.