Как сделать лечо из баклажанов: лучшие рецепты на зиму

Лечо из помидор, перца на зиму: рецепт с баклажанами

Друзья, рецепт лечо из помидор, перца и баклажан — это закуска, которую обязательно нужно сделать на зиму. Блюдо просто в приготовлении, доступно в связи с сезонным созреванием этих овощей и конечно обалденно вкусное! Баклажаны, входящие в лечо вносят свою изюминку в овощное блюдо и получается необыкновенно вкусное салат-лечо с их участием.

Так что если вы не пробовали еще приготовить лечо с баклажанами, не упустите такую возможность и пополните свои запасы на зиму еще одним рецептом вкусной, полезной, ароматной закуски! Помидоры и перцы советую для овощного блюда брать красные, спелые, крупные — это положительно скажется на вкусовых качествах закуски. Готовится данное лечо без уксуса, а в качестве консерванта мы используем лимонную кислоту.
Давайте перейдем к рассмотрению того, как приготовить лечо на зиму из помидор, перца с баклажанами.

Ингредиенты

• Баклажаны — 0,5 кг
• Перец сладкий болгарский — 0,5 кг
• Помидоры — 1 кг
• Острый перец чили — 0,5 стручка или по вкусу
• Чеснок — 4-5 зубцов
• Масло растительное рафинированное — 2/3 двести граммового стакана
• Сахарный песок — 3 ст. л.
• Соль обычная (каменная) — 2 ч. л.  с горкой
• Кислота лимонная — 0,5 ч. л.

Примечание: в рецепте указан чистый вес овощей.

Как приготовить лечо с баклажанами

1. Помоем все овощи, нарежем помидоры удобными кусочками, чтобы можно было потом перекрутить через мясорубку или кухонный комбайн. Из помидоров и перцев удалим жесткую плодоножку, из перцев — семена, с баклажанов обрежем хвостики с обеих сторон.
2. Помидоры, чеснок и перчик чили измельчим удобным для вас способом — в мясорубке или кухонном измельчителе.И поставим кастрюлю с ними на плиту закипать, добавив к ним масло, сахар, соль. Затем убавим огонь до умеренного и будем варить еще 20 минут периодически помешивая.
3. Нарежем болгарский перец крупными кусочками — разрезав половинки пополам и еще раз напополам, а баклажаны брусочками примерно по 5-7 см длиной и по 1-1,5 см шириной (на фото ниже видно, как нарезаны брусочками баклажаны).
   

   Хотя нарезать вы можете их и по своему желанию, но не сильно мелко, чтобы эти овощи потом ощущались в готовой закуске.

   Поместим нарезанный болгарский перец с баклажанами в кастрюлю томиться в томатной пасте.Ждем пока овощи закипят и после варим еще 20 минут на малом пламени огня, накрыв крышкой, и не забывая время от времени мешать во избежание их подгорания.

4. В самом конце варки добавляем лимонную кислоту, перемешиваем всю массу и варим еще 5 минут.
   

   Попробуйте лечо на вкус, при необходимости подкорректируйте специи согласно своему вкусу.

5. Горячую закуску разложим по стерилизованным банкам до самого верха, накроем стерилизованными крышками и закатаем.

Лечо по этому рецепту получается изумительного вкуса и цвета, густое и очень ароматное с цельными, не разварившимися кусочками перцев и баклажанов.

В общем — наслаждайтесь И всем как всегда, приятного аппетита!

Видео-рецепт приготовления лечо из помидор, перца с баклажанами на зиму

Друзья, если вам понравился рецепт, напишите свои отзывы в комментариях. Мне очень важно знать ваше мнение, это позволит сделать сайт интереснее и полезнее.  Нажмите на социальные кнопочки, так вы скажите блогу спасибо.

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Лечо из перца и помидор на зиму

Лечо из болгарского перца и помидор: рецепт на зиму по простому рецепту приготовления

 

90000 sweet peppers are not the most important thing 90001 90002 90003 90002 One of the most popular pieces, which is prepared hostess in all corners of our country, can be done using a variety of vegetables. There are also recipes that letcho prepare and even without pepper or very small amount. It was about this unusual letcho we describe in our selection of the most delicious preparations for the winter. 90003 90002 Lecho — one of the traditional Hungarian cuisine, but in Hungary it is cooked completely wrong, as in our country, where the recipe for this dish has changed dramatically: from the category of main dishes it passed into the category of blanks.Canned letcho — this appetizer, salad, sometimes it is even called «caviar» by analogy with eggplant or squash caviar, another popular we workpiece vegetables. 90003 90002 Today letcho almost as popular in Russia as pickles, sauerkraut and tomato — very fond of all the modified Hungarian recipe. And, coming up with new variations of this dish, housewives sometimes invent a very original version of the workpiece is also related to letcho and are referred to by this term, but do not contain the most important ingredient that makes letcho the fact that it represents — bell peppers, or containing it but not as a main constituent (in very small quantities).It was such an unusual recipes letcho we have collected for you in this collection. 90003 90002 The first option letcho without pepper — cucumber letcho. 90003 90012 Cooking recipe letcho cucumber 90013 90002 You will need: 3 kg of cucumbers, 1 kg of onions, 500 g of tomato paste, 100 ml of 9% vinegar, 1 cup sugar, 0.5 cups of water and vegetable oil, red or black pepper. 90003 90002 How to cook cucumber letcho. All vegetables arbitrarily roughly equal pieces cut, combine everything except the cucumber, put on the stove, 10 minutes to extinguish.Add to the pan cucumbers, simmer another 15-20 minutes letcho. Decomposed by hot sterilized jars lecho and roll. 90003 90002 The second option — patissonovoe letcho, pepper in it, though present, but in very small quantities, not being the main ingredient, and being only optional. 90003 90012 Cooking recipe letcho of squash 90013 90022 90002 You will need: 500g squash and tomatoes, 30-50 grams of vegetable oil, 20 grams of salt, hot pepper 12g, 12 cloves of garlic, 2 sweet peppers and onions, leeks and celery taste, oregano to taste.90003 90002 How to Cook lecho of squash. Garlic cut into slices and fry in vegetable oil, remove from the pan, put it in the chopped onion, sliced ​​julienne peppers, leek rings, celery, finely chopped tomatoes, garlic return, put the lid, adding, if necessary, 1-2 tablespoons water to soften the vegetables, then add the seasoning. Cut squash into cubes, add to vegetables — vegetable mass should completely cover them, if not cover — add water. Extinguish squash for 10-15 minutes, spread to the banks lecho, sterilized in boiling water for 30 minutes (1 liter) or 25 min (0.5 liters). 90003 90002 Do not play the first violin peppers and squash letcho. 90003 90012 Recipe Pumpkin letcho 90013 90002 90003 90002 You will need: 3 kg zucchini peeled, 2 kg of tomatoes, 500 g onion, bell pepper and carrots, 100 ml of vinegar 9%, 1.5 cups of vegetable oil, 1 cup sugar, 2 tbsp salt? tsp black pepper. 90003 90002 How to Cook lecho zucchini. Chop the onion into large cubes, by small -kabachok, twist in a meat grinder tomatoes, grated carrot rub, cut into julienne peppers.In a saucepan pour oil, put the onion and carrots and simmer for 10-15 minutes, put the zucchini, tomatoes, pepper and sugar, salt the, put on low heat for an hour, stirring occasionally, pour the vinegar mixture to heat for another 5-7 minutes, remove it from the stove. Arrange the squash letcho into sterilized jars, roll up metal covers. 90003 90002 You can cook lecho, in which the main ingredient is eggplant — it’s also very tasty and appetizing! 90003 90012 Recipe cooking eggplant letcho 90013 90002 You will need: 2 kg of eggplants and tomatoes, 500 grams of red pepper, 1 cup of vegetable oil? cup sugar, 3-4 garlic cloves, 2 chili pepper, 2 tablespoons salt, 1 tsp vinegar, 1 large bunch of dill.90003 90002 How to cook eggplant letcho. Tomatoes twist in a meat grinder, add the sugar, salt, add oil, vinegar and boil for 2 minutes. Tangy and sweet peppers cut into not too finely, put in the tomatoes, cook for 2-3 minutes. Cut by small cubes eggplant, put the vegetables, add the garlic, bring to a boil, cook for 20 minutes, put the chopped dill and cook for another 2-3 minutes, spread letcho to sterile jars, roll up. Cool letcho, turning upside down. 90003 90002 Cook lecho at unusual recipes and home raduyte new range of tastes of this wonderful dish, tasty and very useful! 90003 90002 90048 90049 90050 90051 90052 90053 90054 90055 90003 90057.90000 Home & Garden Information Center 90001 90002 Tomatoes (90003 Solanum lycopersicum 90004) are valuable garden plants in that they require relatively little space for large production. Each plant, properly cared for, yields 10 to 15 pounds or more of fruit. 90005 90002 90007 Planting Dates 90008 90005 90010 90011 90012 90013 90007 Area 90008 90016 90013 90007 Spring 90008 90016 90013 90007 Fall 90008 90016 90025 90012 90013 90007 Piedmont 90008 90016 90013 May 1 — May 30 90016 90013 July 10 — 20 90016 90025 90012 90013 90007 Central 90008 90016 90013 April 5 — 25 90016 90013 July 10 — 20 90016 90025 90012 90013 90007 Coastal 90008 90016 90013 March 25 — Apr.10 90016 90013 July 25 — 30 90016 90025 90056 90057 90058 90002 South Carolina Gardening Regions 90005 90002 90007 Piedmont: 90008 Abbeville, Anderson, Cherokee, Chester, Edgefield, Fairfield, Greenville, Greenwood, Lancaster, Laurens, McCormick, Newberry, Oconee, Pickens, Saluda, Spartanburg, Union and York counties. 90005 90002 90007 Central: 90008 Aiken, Allendale, Bamberg, Barnwell, Calhoun, Chesterfield, Clarendon, Darlington, Dillon, Florence, Kershaw, Lee, Lexington, Marion, Marlboro, Orangeburg, Richland and Sumter counties.90005 90002 90007 Coastal: 90008 Beaufort, Berkeley, Charleston, Colleton, Dorchester, Georgetown, Hampton, Horry, Jasper and Williamsburg counties. 90005 90073 90002 Tomatoes (90003 Solanum lycopersicum 90004) are popular vegetable garden plants. 90077 Zachary Boone Snipes, © 2017, Clemson Extension 90005 90079 Planting 90080 90002 Tomatoes are warm-season plants that grow best at temperatures of 70 to 80 ° F during the day and 60 to 70 ° F during the night. 90005 90002 Tomato plants may be started indoors from seed, or transplants may be purchased from a reputable garden center.If starting your own plants, use a light soil mix and give the plants plenty of light. Tall, spindly transplants are usually caused by low light levels in the home. Unless you have a sunny, south-facing window, supplemental light will be necessary. 90005 90002 The seeds are sown six to eight weeks before the last frost date in your area. A week before transplanting time, harden-off indoor-grown plants by exposing them to an increasing number of hours outdoors each day and by reducing the frequency of watering (but do not let them wilt).Place the plants initially in bright, indirect sunlight. The foliage of tomato plants that are hardened off will soon develop purplish veins. 90005 90002 Choose a site where tomatoes, peppers, eggplants and potatoes have not been grown for at least three years, and avoid poorly drained sites. Vegetables should be transplanted into the garden during the evening hours or on overcast days to reduce wilting. 90005 90002 When you are ready to put homegrown or purchased plants into the ground, select stocky transplants about 6 to 10 inches tall.Set tomato transplants in the ground, covering the stems so that only two or three sets of true leaves are exposed. If transplants become «leggy,» horizontal planting of tomato plants is an effective way to make plants stronger. Roots will form along the buried portion of the stem, giving better growth and less chance of plant injury from an excessively weak stem. Do not remove the containers if they are peat or paper pots, but open or tear off one side to allow roots to become free. If non-biodegradable containers are used, knock the plants out of the pots and loosen the roots somewhat.Press the soil firmly around the transplants so that a slight depression is formed for holding water. 90005 90079 Fertilizing 90080 90002 A soil test is always the best method for determining the fertilization needs of a crop. Information on soil testing is available in HGIC тисяча шістсот п’ятьдесят два, 90003 Soil Testing 90004. The desired soil pH range for tomatoes is between 6.0 and 6.5, and is best if brought to 6.5. Garden soil should be limed based upon recommendations and applied during the fall or winter before spring planting to allow time for the limestone to dissolve.Most limestone purchased is pelletized dolomitic limestone, and in addition to making the soil less acid, it is the major source of calcium and magnesium the plants will need. 90005 90002 Also based upon the soil test report, the correct amounts of nitrogen, phosphorus and potash (potassium) are applied to the garden soil and tilled in immediately prior to planting. Tomatoes are heavy feeders and may benefit from the use a starter solution for the transplants. Pour about 1 pint of starter solution (2 tablespoons of 5-10-10 fertilizer per gallon of water) around each plant when transplanted into the garden.90005 90002 If a soil test has not been conducted, the standard practice is to spread a complete fertilizer over the garden and till it in. The fertilizer type and rate are 30 lbs of 5-10-10 per 1,000 square feet of garden (or 3 lbs per 100 square feet, or 1 pound per 10 feet of row). Small amounts of granular fertilizer can be measured by volume. A pint container holds approximately a pound of most fertilizers. Organic gardeners may choose to use a complete organic pre-plant fertilizer, such as Miracle Gro Natural & Organic Holly Food (3-4-3), or Espoma Holly-Tone (3-4-3) or Espoma Garden-Tone (3 -4-4).These would be applied at approximately 75 pounds per 1,000 square feet to supply the same amount of phosphorus and potash. 90005 90002 With the use of a complete pre-plant fertilizer (the 5-10-10), there will typically be sufficient phosphorus and potash (potassium) applied for the growth of that crop. The nitrogen, however, will need to be reapplied monthly, and this is called side dress fertilization. For larger gardens, calcium nitrate fertilizer (15.5-0-0) is applied at 2 pounds per 100 feet of row monthly (or a measuring cup per 25 feet of row).Organic gardeners may choose to apply blood meal as the side dress nitrogen fertilizer. Blood meal typically has an analysis of 12-0-0, and it can be applied at 2-1 / 2 pounds per 100 feet of row. 90005 90002 Gardeners should be aware that many forms of organic matter that are added to garden soils contain nutrients. This additional organic matter significantly improves the quality of both sandy and clay soils in many ways. However, their nutrient levels can be especially significant if a large amount is applied to the garden, or if raised beds are used that also do not contain real, mineral soil.Yard waste and kitchen scrap compost has a pH of around 7.0, and contains significant calcium, moderate potassium, and low phosphorus levels. Mushroom compost may have a very high (alkaline) pH, and contains large amounts of calcium. Peat moss and composted pine bark have few available nutrients and are acidic. Various manures contain phosphorus, potassium and often significant amounts of trace (minor) elements. Wood ashes are very alkaline and contain high amounts of calcium and potassium. If a large amount of organic matter (that contains nutrients) is used along with high amounts of fertilizer, soon the nutrient levels can become excessive and affect plant health.Periodically testing the soil for pH and nutrient levels is advisable. 90005 90105 90002 Tomato sucker growing between the main stem and the branch. 90077 Joey Williamson, © 2014 HGIC, Clemson Extension 90005 90079 Cultural Practices 90080 90002 If plants are to be staked or trellised, space them 24 inches apart in rows 3 feet apart. Although it requires more initial work, staking makes caring for tomatoes easier than letting plants sprawl. Since they are off the ground, fruit rots are reduced, spraying is easier and may be required less, and harvesting is much less work.Use wooden stakes 6 feet tall and 1 ½ or 2 inches wide. Drive them 1 foot into the soil about 4 to 6 inches from the plant soon after transplanting. Wrap heavy twine or strips of cloth around plant stems and attach to the stakes at every 10 inches of height. 90005 90002 Prune staked tomatoes to one or two main stems. At the junction of each leaf and the first main stem a new shoot will develop. If plants are trained to two stems, remove all other shoots, called suckers, weekly to maintain these two main stems.Pinch shoots off with your fingers. 90005 90002 Growing tomatoes in wire cages is a popular method among gardeners because of its simplicity. Cage-growing allows the tomato plant to grow in its natural manner but keeps the fruit and leaves off the ground. Using wire cages requires initial expenditure, but they will last many years. Be sure to get fencing with at least 6-inch spacing between the wires so that you can get your hand inside to harvest the tomatoes. 90005 90117 90002 Growing tomatoes in wire cages allows better air circulation and reduces the spread of disease.90077 Barbara H. Smith, © 2017 HGIC, Clemson Extension 90005 90002 If tomato plants in wire cages are pruned at all, once is enough. Prune to three or four main stems. Wire-cage tomatoes develop a heavy foliage cover, reducing sunscald on fruits. Caged plants are less prone to the spread of disease from plant handling and do not have open wounds from de-suckering and tying them up frequently as with staked plants. However, it helps to space the plants somewhat further apart (at least 3 feet) to allow for good air circulation around and between plants.Humidity is higher because of the greater foliage density, and foliar fungal diseases spread rapidly in humid situations. 90005 90079 Types 90080 90002 The cultivars of tomato plants available may seem overwhelming, but they can be summed up by the type of plant growth and by fruit characteristics. 90005 90127 Plant growth habits: 90128 90129 90130 Midget, patio or dwarf tomato cultivars have very compact vines and grow well in hanging baskets or other containers. The tomatoes produced may be, but are not necessarily, the cherry-type (1-inch diameter or less).90131 90130 Compact or determinate tomato plants grow to a certain size, set fruit and then decline. Most of the early-ripening tomato cultivars are determinate and will not produce tomatoes throughout a South Carolina summer. 90131 90130 Indeterminate tomato plants continue to grow during the season, and fruit production is spread over a longer period. Most heirloom tomato cultivars have an indeterminate habit of growth. 90131 90136 90127 Fruit characteristics: 90128 90139 90002 Super Sweet 100 have smaller fruits that are often used in salads.90077 Barbara H. Smith, © 2017 HGIC, Clemson Extension 90005 90129 90130 Cherry and grape tomatoes have small fruits often used in salads. Plants of cherry tomatoes range from dwarf (Tiny Tim) to 7-footers (Sweet 100). 90131 90130 Beefsteak types are large-fruited. These are usually late to ripen. 90131 90130 Paste tomatoes have small pear-shaped fruits with very meaty interiors and few seeds. They are a favorite for canning. 90131 90130 Some tomato fruit are orange, yellow, purple (black), pink or white.Usually the only way to get these cultivars is by growing your own from seed. 90131 90130 Winter storage tomatoes are set out later in the season than most tomatoes and fruits are harvested partially ripe. If properly stored, they will stay fresh for 12 weeks or more. While the flavor does not equal that of summer vine-ripened tomatoes, many people prefer them to grocery store tomatoes in winter. 90131 90136 90079 Recommended Cultivars 90080 90002 The following tomato cultivars are recommended for South Carolina gardens.Most cultivars are indeterminate, except for Celebrity and Small Fry. 90005 90129 90130 Better Boy Hybrid, Better Bush Hybrid Improved, Big Beef Hybrid, Celebrity Hybrid, Early Girl Hybrid, Park’s Whopper Hybrid, Rutgers, Bush Goliath Hybrid, Brandywine, Manalucie, Homestead 90131 90130 Cherry Type: Juliet Hybrid, Super Sweet 100 Hybrid, Sweet Million Hybrid, Chocolate Cherry 90131 90130 Plum Type: Viva Italia Hybrid, Principe Borghese, Roma, Mama Leone, Plum Regal Hybrid 90131 90130 Winter Storage: Burpee’s Long-keeper, San Marzano (paste), Ruby Treasure, Golden Treasure, Yellow Out Red In, Red Rock 90131 90136 90002 Always choose cultivars with disease resistance.Fusarium wilt is a common disease that can destroy an entire tomato crop. Many varieties are resistant to this disease. This is indicated by the letters F, FF or FFF after the cultivar name, for resistance to races 1, 2 and 3 of Fusarium wilt. VFN means the plants are resistant to Verticillium wilt, Fusarium wilt and root-knot nematodes; VFNT adds tobacco mosaic virus resistance to the list. Tomato spotted wilt virus resistance is indicated by TSWV. See HGIC 2217, 90003 Tomato Diseases 90004 for more information on tomato diseases and disease resistant cultivars.90005 90079 Harvest & Storage 90080 90002 It takes 52 to 90 days to maturity depending on the tomato variety. Pick fruit when it is fully vine-ripened but still firm; most varieties are dark red. Picked tomatoes should be placed in the shade. Light is not necessary for ripening immature tomatoes. Some green tomatoes may be picked before the first killing frost and stored in a cool (55 ° F), moist (90-percent relative humidity) place. Do not store green tomatoes in the refrigerator since red color will not develop at less than 50 ° F.Green tomatoes can be stored at 50 to 70 ° F for one to three weeks. Ripe tomatoes should be stored at 45 to 50 ° F for four to seven days. Ripen green fruits indoors at 70 ° F. 90005 90079 Common Problems 90080 90002 Blossom-end rot can be a serious problem with tomatoes. The main symptom is a dark-colored dry rot of the blossom ends of the fruit. It occurs when there are extremes in soil moisture, which cause calcium deficiency in the fruit. When rain or irrigation follows a dry spell, the roots can not take up calcium fast enough to keep up with the rapid fruit growth.Blossom-end rot also occurs if the delicate feeder roots are damaged during transplanting or by deep cultivation near the plants. 90005 90002 The following measures will help prevent blossom-end rot: 90005 90129 90130 Test the soil and maintain a pH between 6 and 6.5 and an adequate calcium level by liming or applying gypsum. 90131 90130 Mulch with 2 to 3 inches of materials such as grass clippings, pine straw and leaves. Mulching prevents rapid soil drying and allows roots to take up available calcium efficiently.90131 90130 Do not over-fertilize plants with nitrogen or potash. Excessive amounts of these nutrients depress the uptake of calcium. 90131 90130 Keep moisture levels fairly uniform by regular watering and by maintaining a mulch layer around the base of the plants. Water plants during extended dry periods. Tomatoes need 1 to 1½ inches of water per week. Irrigation water will drain from raised beds more quickly. 90131 90130 Add organic matter to the soil. This will help «loosen» clay soils and will improve the water-holding capacity of sandy soils.In either soil, organic matter will increase plant uptake of water and calcium. Examples of organic matter are peat moss, composted pine bark, leaf compost, manures, and mushroom compost. 90131 90136 90002 Besides blossom-end rot, the following problems are common: 90005 90129 90130 Leaf roll: This is a physiological condition caused by excess water. 90199 90002 Growth cracks on tomato fruit. 90077 Joey Williamson, © 2014 HGIC, Clemson Extension 90005 90131 90130 Growth cracks: Tomatoes crack when environmental conditions (drought followed by heavy rain or watering) encourage rapid growth during ripening of the fruit.90131 90130 Sunscald: This occurs when tomatoes are exposed to the direct rays of the sun during hot weather. 90131 90130 Poor fruit set: This occurs for several reasons, such as extreme temperatures, dry soil, too much shade and excessive nitrogen. 90131 90130 Tomato blossoms are very sensitive to temperature. At temperatures of 55 to 60 ° F, pollination can be severely impaired and very few fruits will form. Temperatures of 90 to 95 ° F are also very unfavorable for pollination. 90131 90130 Catfacing: This is a disorder caused by cold, wet temperatures during fruit set.The fruit is extremely malformed and scarred. 90131 90136 90002 For more information, refer to HGIC 2217, 90003 Tomato Diseases 90004, and HGIC 2218, 90003 Tomato Insect Pests 90004. 90005 90002 90007 Table 1. Tomato Cultivars with Early Fruit Ripeness (60 Days or Less) 90008 90005 90010 90011 90012 90013 90007 Tomato Cultivar 90008 90016 90013 90007 Disease Resistance * 90008 90016 90013 90007 Plant Growth Habit ** 90008 90016 90013 90007 Days to Ripeness 90008 90016 90025 90012 90013 Stupice 90016 90013 none 90016 90013 I 90016 90013 52 90016 90025 90012 90013 Early Girl Hybrid 90016 90013 VFF 90016 90013 I 90016 90013 52-57 90016 90025 90012 90013 Kimberly 90016 90013 none 90016 90013 I 90016 90013 54 90016 90025 90012 90013 Bush Early Girl Hybrid 90016 90013 VFFNT 90016 90013 D 90016 90013 54 90016 90025 90012 90013 Early Wonder 90016 90013 none 90016 90013 D 90016 90013 55 90016 90025 90012 90013 Polbig Hybrid 90016 90013 VFFT 90016 90013 D 90016 90013 55-60 90016 90025 90012 90013 Sub-Artic Plenty 90016 90013 none 90016 90013 D 90016 90013 55-60 90016 90025 90012 90013 Ultimate Opener Hybrid 90016 90013 VF 90016 90013 I 90016 90013 57 90016 90025 90012 90013 Manitoba 90016 90013 none 90016 90013 D 90016 90013 58 90016 90025 90012 90013 Clear Pink Early 90016 90013 none 90016 90013 D 90016 90013 58 90016 90025 90012 90013 Glacier 90016 90013 none 90016 90013 D 90016 90013 58 90016 90025 90012 90013 Matina 90016 90013 none 90016 90013 I 90016 90013 58 90016 90025 90012 90013 Oregon Spring 90016 90013 V 90016 90013 D 90016 90013 58-60 90016 90025 90012 90013 Merlot Hybrid 90016 90013 VFF 90016 90013 I 90016 90013 59 90016 90025 90012 90013 New Big Dwarf 90016 90013 none 90016 90013 D 90016 90013 60 90016 90025 90012 90013 Red Rocket 90016 90013 none 90016 90013 D 90016 90013 60 90016 90025 90012 90013 Juliet Hybrid 90016 90013 none 90016 90013 I 90016 90013 60 90016 90025 90056 90057 90002 90007 Table 2.Tomato Cultivars with Stockier Plants (Thicker Stems) 90008 90005 90010 90011 90012 90013 90007 Tomato Cultivar 90008 90016 90013 90007 Disease Resistance * 90008 90016 90013 90007 Plant Growth Habit ** 90008 90016 90013 90007 Days to Ripeness 90008 90016 90025 90012 90013 Better Bush Hybrid 90016 90013 VFN 90016 90013 ISI 90016 90013 68 90016 90025 90012 90013 Bush Goliath Hybrid 90016 90013 VFN 90016 90013 ISI 90016 90013 68 90016 90025 90012 90013 Plum Regal Hybrid 90016 90013 VFN 90016 90013 ISI 90016 90013 70 90016 90025 90056 90057 90002 90007 Table 3.Tomato Cultivars That Better Tolerate High Temperatures to Set Fruit 90008 90005 90010 90011 90012 90013 90007 Tomato Cultivar 90008 90016 90013 90007 Disease Resistance * 90008 90016 90013 90007 Plant Growth Habit ** 90008 90016 90013 90007 Days to Ripeness 90008 90016 90025 90012 90013 Talladaga Hybrid 90016 90013 VFFTSWV 90016 90013 D 90016 90013 60-67 90016 90025 90012 90013 Sioux 90016 90013 none 90016 90013 I 90016 90013 70 90016 90025 90012 90013 Florida 91 Hybrid 90016 90013 VFF 90016 90013 D 90016 90013 72 90016 90025 90012 90013 Solar Fire Hybrid 90016 90013 VFFF 90016 90013 D 90016 90013 72 90016 90025 90012 90013 Bella Rosa Hybrid 90016 90013 VFFNA 90016 90013 D 90016 90013 75 90016 90025 90012 90013 Top Gun Hybrid 90016 90013 VFFFSt TSWV 90016 90013 D 90016 90013 75 90016 90025 90012 90013 Costoluto Genovese 90016 90013 none 90016 90013 I 90016 90013 78 90016 90025 90012 90013 Homestead 24 90016 90013 FA 90016 90013 D 90016 90013 80 90016 90025 90012 90013 Manalucie 90016 90013 FSt 90016 90013 I 90016 90013 82 90016 90025 90012 90013 Arkansas Traveler 90016 90013 none 90016 90013 I 90016 90013 85 90016 90025 90012 90013 Brandywine OTV 90016 90013 none 90016 90013 I 90016 90013 85 90016 90025 90056 90057 90002 90007 Table 4.Tomato Cultivars with Lower Acid Content 90008 90005 90010 90011 90012 90013 90007 Tomato Cultivar 90008 90016 90013 90007 Disease Resistance * 90008 90016 90013 90007 Plant Growth Habit ** 90008 90016 90013 90007 Days to Ripeness 90008 90016 90025 90012 90013 Taxi 90016 90013 none 90016 90013 D 90016 90013 65-70 90016 90025 90012 90013 Tomande Hybrid 90016 90013 VFFNT 90016 90013 I 90016 90013 68 90016 90025 90012 90013 Jet Star Hybrid 90016 90013 VF 90016 90013 I 90016 90013 72 90016 90025 90012 90013 Amish Paste 90016 90013 none 90016 90013 I 90016 90013 74 90016 90025 90012 90013 Torbay Hybrid 90016 90013 VF 90016 90013 D 90016 90013 75 90016 90025 90012 90013 Ponderosa Red 90016 90013 none 90016 90013 I 90016 90013 80 90016 90025 90012 90013 Ace 55 Hybrid 90016 90013 VF 90016 90013 D 90016 90013 80 90016 90025 90012 90013 German Johnson Pink 90016 90013 none 90016 90013 I 90016 90013 80 90016 90025 90012 90013 Giant Belgium 90016 90013 none 90016 90013 I 90016 90013 82-90 90016 90025 90012 90013 Sungella 90016 90013 none 90016 90013 I 90016 90013 90 90016 90025 90056 90057 90002 90007 Table 5.Tomato Cultivars with Higher Lycopene Content 90008 90005 90010 90011 90012 90013 90007 Tomato Cultivar 90008 90016 90013 90007 Disease Resistance * 90008 90016 90013 90007 Plant Growth Habit ** 90008 90016 90013 90007 Days to Ripeness 90008 90016 90025 90012 90013 Health Kick Hybrid 90016 90013 VFFA TSWV 90016 90013 D 90016 90013 74 90016 90025 90012 90013 Tasti-Lee Hybrid 90016 90013 VFFF 90016 90013 D 90016 90013 75 90016 90025 90056 90057 90002 90007 Table 6.Tomato Cultivars with Higher Vitamin C Content 90008 90005 90010 90011 90012 90013 90007 Tomato Cultivar 90008 90016 90013 90007 Disease Resistance * 90008 90016 90013 90007 Plant Growth Habit ** 90008 90016 90013 90007 Days to Ripeness 90008 90016 90025 90012 90013 Peron 90016 90013 none 90016 90013 D 90016 90013 68 90016 90025 90012 90013 Super Sweet 100 Hybrid 90016 90013 VF 90016 90013 I 90016 90013 65 90016 90025 90056 90057 90010 90011 90012 90013 90007 * Disease Resistance Codes: 90077 90008 V Verticillium wilt resistance 90077 F Fusarium wilt race 1 resistance 90077 FF Fusarium wilt races 1 & 2 resistance 90077 FFF Fusarium wilt races 1, 2 & 3 resistance 90077 A Alternaria resistance 90077 St Stemphylium or gray leaf spot resistance 90077 N Root-knot nematode resistance 90077 T Tobacco mosaic virus resistance 90016 90025 90012 90013 90007 ** Plant Growth Habit Codes: 90077 90008 D Determinate plant growth habit (concentrated fruit set) 90077 I Indeterminate plant growth habit (fruit set throughout the summer) 90077 ISI Indeterminate short internode (a compact growth habit with longer fruit set) 90016 90025 90056 90057 90002 If this document did not answer your questions, please contact HGIC at hgic @ clemson.edu or 1-888-656-9988. 90005.90000 Roasted Eggplant and Tomato Gnocchi (6-Ingredients) 90001 90002 90002 90004 This 90005 Roasted Eggplant and Tomato Gnocchi 90006 is a delicious and easy six-ingredient vegetarian dinner made with ripe tomatoes, eggplant, store-bought gnocchi, fresh basil, and parmesan cheese. 90007 90004 Easy dinners like this Roasted Eggplant and Tomato Gnocchi are a favorite here on The Forked Spoon and include this Peach, Goat Cheese, and Prosciutto Flatbread, One Pot Creamy Mushroom Tortellini, and Spring Pea Pasta with Prosciutto and Burrata Cheese.90007 90004 90011 90011 90007 90014 Roasted Eggplant and Tomato Gnocchi 90015 90004 My husband is moderately obsessed with eggplant. Unfortunately, eggplant is one of those vegetables that is often overlooked in the meal prep process. It’s subconscious, of course, but it’s probably because it’s not one of my favorites. In an effort to keep things fair and square, and being the best wife that I (sometimes) am, I thought it would be nice to make him something special for dinner. 90007 90004 Filled with roasted tomatoes, eggplant, fresh basil, and grated parmesan, this is easy gnocchi dinner is awesome enjoyed right away or reheated and enjoyed leftover the next day.90007 90004 My husband thanked me, but really, I should have thanked him because this dish is easily one of my favorite recipes. 90007 90004 90005 In this recipe, you’ll find the following simple ingredients 90006, 90007 90026 90027 Gnocchi- homemade or store-bought 90028 90027 Eggplant 90028 90027 Tomatoes 90028 90027 Salt + Pepper 90028 90027 90036 Fresh 90037 basil 90028 90027 Olive oil 90028 90027 Parmesan 90028 90043 90014 What is Gnocchi? 90015 90004 Gnocchi are basically small little dumplings.Translated, gnocchi means «lumps» in Italian — which makes complete sense if you think about it. Made from a mixture of boiled and mashed potatoes mixed with flour, gnocchi is then briefly boiled, transforming them into soft little pillows. 90007 90004 Gnocchi can be homemade, store-bought, and come in a variety of flavors from sweet potato to butternut squash, cauliflower, to gluten-free. 90007 90014 How to Make Roasted Eggplant and Tomato Gnocchi 90015 90004 90005 Start by roasting your tomatoes and eggplant- 90006 90007 90004 Preheat oven to 400 degrees F and line two baking sheets with parchment paper.On the first baking sheet spread out the chopped tomatoes in a single layer. Drizzle with olive oil and sprinkle with salt and pepper to season. Gently toss to coat. Drizzle the second baking sheet with olive oil and slice the eggplant into 1/2-inch rounds. Lay the eggplant rounds in an even layer on your prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, to season. 90007 90004 Transfer both baking sheets to the oven and roast for approximately 25-35 minutes, switching the trays and flipping the eggplant once halfway through cooking.90007 90004 90005 Second, boil the gnocchi- 90006 90007 90004 Bring a large pot of water to a boil. Transfer the gnocchi in the prepared pot of boiling water and cook according to package instructions (typically 2-3 minutes). 90007 90004 90005 Finally, combine and cook 90006 — 90007 90004 As the gnocchi boils, heat a large non-stick skillet over medium heat. Add 1-2 teaspoons of olive oil to your skillet. Drain the gnocchi and immediately transfer to the skillet. Fry the gnocchi for 1-2 minutes.Transfer the roasted tomatoes and eggplant, fresh basil, and salt and pepper, to season. Gently stir together to combine. Just before serving, sprinkle with freshly grated parmesan cheese. 90007 90004 90073 90073 90007 90014 Should I Peel My Eggplant Before Roasting? 90015 90004 Eggplant skin is absolutely, 100% totally edible. Deciding whether to leave the skin on or peel before baking, is a completely personal preference, just like acorn squash and sweet potatoes. 90007 90014 Is Gnocchi Gluten-Free? 90015 90004 Probably not.Gnocchi is typically made from potatoes, flour and eggs, 90036 however 90037, there are pre-made brands out there that make gluten-free gnocchi using non-wheat flours. 90007 90014 Tips and Tricks 90015 90026 90027 90005 Tomatoes 90006 — Use any tomato that is fresh and in season. Just make sure they are ripe and preferably a little sweet. The roasting will bring out their natural sweetness and make them taste even more wonderful. 90028 90027 90005 Olive oil 90006 — You will notice that I did not provide a measurement for the olive oil.Whenever you are roasting vegetables- particularly eggplant — sizes and number of pieces will vary which also meads to varying amounts of olive oil. 90028 90027 90005 Eggplant 90006 — I used 2 medium globe eggplant to make this recipe. It’s meaty and readily available at most supermarkets. It’s also like a sponge and will quite literally suck the olive oil right up. A light drizzle is all you need. 90028 90027 Season with salt and pepper, to taste, and in stages as you cook the recipe. 90028 90027 90005 Everything is optional 90006.If you would rather not eat eggplant, or you’re sensitive to tomatoes because of the acidity, swap it out for something else. For example, butternut squash or sweet peas. 90028 90027 90005 Can this eggplant and tomato gnocchi recipe be meal prepped? 90006 Yes! I love this question! Gnocchi is a wonderful meal prep idea. Unlike rice noodles or overcooked pasta, gnocchi holds its shape and tastes great warmed up and mixed together with a little sauce or roasted vegetables for an easy and balanced lunch or dinner meal prep idea.90028 90027 Looking for protein? Serve with juicy baked chicken breasts, chicken thighs, pork chops, or lamb chops. 90028 90043 90004 90115 90115 90007 90014 More Eggplant Recipes, 90015 90004 If you try making this Eggplant and Tomato Gnocchi Recipe, 90121 please leave me a comment and let me know! 90122 I always love to hear your thoughts. 90007 90004 90125 90125 90007 90004 REMEMBER TO SUBSCRIBE TO 90121 90122 90121 THE FORKED SPOON NEWSLETTER 90122 FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX! 90007 If you try a recipe, please share it using the hashtag #theforkedspoon or by tagging @theforkedspoon on 90121 INSTAGRAM 90122! 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