{"id":47676,"date":"2026-08-21T09:36:14","date_gmt":"2026-08-21T09:36:14","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/08\/21\/marinuoti-pomidorai-per-15-minuciu-ir-dar-2-skoniai-sios-vasaros-hitas-stiklainyje\/"},"modified":"2026-08-21T09:36:14","modified_gmt":"2026-08-21T09:36:14","slug":"marinuoti-pomidorai-per-15-minuciu-ir-dar-2-skoniai-sios-vasaros-hitas-stiklainyje","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/08\/21\/marinuoti-pomidorai-per-15-minuciu-ir-dar-2-skoniai-sios-vasaros-hitas-stiklainyje\/","title":{"rendered":"Marinuoti pomidorai per 15 minu\u010di\u0173 ir dar 2 skoniai: \u0161ios vasaros hitas stiklainyje"},"content":{"rendered":"

Pomidorai vasar\u0105 da\u017enai tampa pagrindiniu dar\u017eo derliumi, ta\u010diau j\u0173 perteklius greitai virsta galvos\u016bkiu. Marinuoti pomidorai yra vienas papras\u010diausi\u0173 b\u016bd\u0173 i\u0161saugoti skon\u012f, suma\u017einti maisto \u0161vaistym\u0105 ir tur\u0117ti greit\u0105 garnyr\u0105 prie m\u0117sos, \u017euvies ar sumu\u0161tini\u0173.<\/p>\n

Pastaraisiais metais ry\u0161k\u0117ja tendencija rinktis trumpesnio brandinimo marinatus ir ma\u017eiau cukraus, o skon\u012f kurti \u017eolel\u0117mis, citrusais bei kokybi\u0161ku aliejumi. \u017demiau pateikiami trys variantai: greitas patiekimas, klasikinis laikymui \u0161aldytuve ir Vidur\u017eemio stiliaus u\u017ekandis.<\/p>\n

Greitas marinatas per 15 minu\u010di\u0173<\/h2>\n

\u0160is receptas tinka, kai norisi rezultato \u010dia ir dabar: pomidorai i\u0161lieka sultingi, o skonis tampa ry\u0161kesnis. Geriausiai tinka vy\u0161niniai pomidorai arba kiti ma\u017eesni, prinok\u0119, bet tvirti pomidorai.<\/p>\n

Reik\u0117s apie 400 gram\u0173 pomidor\u0173, 2 valgom\u0173j\u0173 \u0161auk\u0161t\u0173 alyvuogi\u0173 aliejaus, 1 valgomojo \u0161auk\u0161to balzaminio acto, 1 arbatinio \u0161auk\u0161telio medaus, 1 smulkintos \u010desnako skiltel\u0117s, 1\/2 arbatinio \u0161auk\u0161telio druskos, \u017eiupsnio juod\u0173j\u0173 pipir\u0173 ir saujos baziliko.<\/p>\n

Pomidorus perpjaukite pusiau ir sud\u0117kite \u012f duben\u012f. \u012emai\u0161ykite aliej\u0173, act\u0105, med\u0173, \u010desnak\u0105, drusk\u0105 bei pipirus, galiausiai \u012fd\u0117kite bazilik\u0105 ir \u0161velniai i\u0161mai\u0161ykite.<\/p>\n

Leiskite pastov\u0117ti 10\u201315 minu\u010di\u0173 ir patiekite su duona, salotomis ar keptomis dar\u017eov\u0117mis. Jei ruo\u0161iate i\u0161 anksto, laikykite \u0161aldytuve, ta\u010diau skaniausia suvalgyti t\u0105 pa\u010di\u0105 dien\u0105.<\/p>\n

Klasikiniai pomidorai stiklainyje<\/h2>\n

\u0160is variantas skirtas laikymui \u0161aldytuve ir tinka, kai norisi \u0161velnesnio, kiek saldesnio skonio su krapais ir \u010desnaku. Patogu pasiruo\u0161ti nedideliais kiekiais, kad pomidorai i\u0161likt\u0173 tra\u0161kesni ir neprarast\u0173 aromato.<\/p>\n

Vienam 1 litro stiklainiu reik\u0117s apie 600\u2013700 gram\u0173 ma\u017e\u0173 pomidor\u0173, 300 mililitr\u0173 vandens, 100 mililitr\u0173 6 proc. acto, 1 valgomojo \u0161auk\u0161to cukraus, 1 arbatinio \u0161auk\u0161telio druskos, 2 \u010desnako skilteli\u0173, 4\u20135 juod\u0173j\u0173 pipir\u0173 gr\u016bdeli\u0173 ir keli\u0173 krap\u0173 stiebeli\u0173.<\/p>\n

Nuplautus pomidorus subadykite dant\u0173 krap\u0161tuku ar ie\u0161meliu, kad marinuojant nesutr\u016bkt\u0173 odel\u0117. \u012e stiklain\u012f d\u0117kite pomidorus, krapus, \u010desnak\u0105 ir pipirus.<\/p>\n

Vanden\u012f u\u017evirkite su cukrumi ir druska, nukelkite nuo kaitros ir \u012fpilkite acto. U\u017epilkite marinatu, atv\u0117sinkite ir laikykite \u0161aldytuve, o geriausias skonis atsiskleid\u017eia po 24\u201348 valand\u0173.<\/p>\n

Vidur\u017eemio stiliaus skonis<\/h2>\n

Ie\u0161kantiems gaivesnio, aromatingo varianto tinka marinatas su citrina ir raudon\u0117liu. Jis ypa\u010d gerai dera prie makaron\u0173 salot\u0173, keptos vi\u0161tienos ar \u017euvies, o skonis labiau primena u\u017ekand\u012f nei tradicin\u012f konservavim\u0105.<\/p>\n

Reik\u0117s apie 500 gram\u0173 pomidor\u0173, 3 valgom\u0173j\u0173 \u0161auk\u0161t\u0173 alyvuogi\u0173 aliejaus, 1 valgomojo \u0161auk\u0161to citrinos sul\u010di\u0173, 1 arbatinio \u0161auk\u0161telio d\u017eiovinto raudon\u0117lio, 1\/2 arbatinio \u0161auk\u0161telio druskos, 1\/4 arbatinio \u0161auk\u0161telio juod\u0173j\u0173 pipir\u0173, 1 arbatinio \u0161auk\u0161telio kapar\u0117li\u0173 pagal skon\u012f ir 1\/2 svog\u016bno plonais grie\u017ein\u0117liais.<\/p>\n

Pomidorus supjaustykite ir sud\u0117kite \u012f ind\u0105. Atskirai sumai\u0161ykite aliej\u0173, citrinos sultis, raudon\u0117l\u012f, drusk\u0105 ir pipirus, tuomet \u012fmai\u0161ykite svog\u016bn\u0105 bei kapar\u0117lius ir u\u017epilkite pomidorus.<\/p>\n

Leiskite \u012fsigerti bent 30 minu\u010di\u0173, o prie\u0161 patiekdami dar kart\u0105 \u0161velniai i\u0161mai\u0161ykite. Jei norisi ry\u0161kesnio skonio, mi\u0161in\u012f galima palaikyti \u0161aldytuve kelias valandas, ta\u010diau pomidor\u0173 neperlaikykite, kad jie neprad\u0117t\u0173 leisti per daug sul\u010di\u0173.<\/p>\n","protected":false},"excerpt":{"rendered":"

Trys marinuot\u0173 pomidor\u0173 variantai nuo greito per 15 minu\u010di\u0173 iki klasikinio ir Vidur\u017eemio stiliaus \u2013 skoniai, kurie i\u0161gelb\u0117s vasaros derli\u0173.<\/p>\n","protected":false},"author":0,"featured_media":47677,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[6727,3408,36819,36820,26118,23978],"miestas":[],"class_list":["post-47676","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maistas","tag-konservavimas","tag-marinatai","tag-marinuoti-pomidorai","tag-pomidoru-receptai","tag-vasaros-derlius","tag-vidurzemio-virtuve"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/47676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=47676"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/47676\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media\/47677"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=47676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=47676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=47676"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=47676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}