Preparations for the winter tomatoes with the addition of oil. Marinated tomatoes with onions in vegetable oil

28.07.2020

Step 1: Prepare the tomatoes.

Choose good, ripe and firm tomatoes, because looser ones are at risk of falling apart during cooking and you will end up with more tomato puree.
Rinse the selected tomatoes thoroughly with warm water. Dry with disposable towels and cut each tomato in half with a knife.

Step 2: prepare the bow.

Peel the onion from the husk, cut off all excess and rinse cold water. For greater comfort when working with onions, I also recommend rinsing the knife with cold water. Cut the onions into thin rings.

Step 3: Marinate the tomatoes with vegetable oil.

Prepare the marinade. To do this, pour into a saucepan right amount water, add salt, cloves, black pepper and bay leaves. Boil everything, then remove from heat, pour in the vinegar and mix the resulting marinade well.

At the same time as your marinade is being prepared, arrange the spices in the jars, which are indicated in the list of ingredients, and then the tomato halves, alternating them with onion rings. Tomatoes must be placed in jars strictly cut-side down.
When the container is full, pour hot, almost boiling marinade over the tomatoes with onions and, covering the blanks with lids, place them in a large saucepan with hot water. Put everything on fire and sterilize the jars with blanks for 10 minutes. Attention: so that the bottom of the container does not crack, spread a kitchen towel in the pan, and then pour water into the same place and make jars with blanks.
After sterilization, pour into jars with tomatoes and onions 2 tablespoons vegetable oil. At the same time, if you have unrefined sunflower oil, then it must first be calcined.
Now change the lids to clean, boiled ones, and tightly close the jars with pickled tomatoes. Turn the blanks over to check the tightness of the lids, and then leave the tomatoes upside down to cool to room temperature.
Tomatoes marinated with vegetable oil after cooling should be stored in a dark, cool place.

Step 4: Serve marinated tomatoes with vegetable oil.

Serve tomatoes marinated with vegetable oil as a salad - appetizers, laying them on a hotel dish, or as a side dish on the same plate along with hot. In winter, such tomatoes to any table by the way.
Bon Appetit!

You can also add any other spices of your choice, such as mustard seeds or garlic cloves.

If you harvest tomatoes in jars larger than one liter, then it will take longer to sterilize them, do not forget about it.

I think I'm not the only one who faced the problem of large tomatoes. When they begin to mature, we rejoice and show off our achievements, and then we think where to put them. I propose to prepare half tomatoes for the winter and share various recipes: with butter and onion, pickled, without sterilization - pleasant summer troubles for you.

Tomato halves for the winter

We will sterilize almost all recipe blanks, so do not process them in advance, just rinse well, but boil the seaming lids.

So that tomatoes do not fall apart during canning, choose their firm varieties, then they will retain their shape well during cooking.
Any preparation, including tomatoes, never costs one or two ingredients. Pickle and marinade for tomatoes can be diversified with all kinds of herbs, pepper different sort: fragrant, black, sharp.
Change the taste of salting by using different types of vinegar. Perfect not only table, but also apple. You can try to add wine, it is not too expensive. Do not be afraid to experiment, friends, praise yourself in winter, and the guests who have tasted unusual salad from halves of tomatoes, pass for a sophisticated hostess.

A few tips for cooking tomatoes:

Try to cut the tomatoes in half so that the bones are not visible, then the vegetable will not fall apart during canning, and the grains in the marinade will not float. Take a closer look at the tail, there you can outline the cut.
Put tomatoes in jars cut side down, more will go in.
In order for the halves to fit tightly into the jars, place the filled jar (or in the process of laying it) on a towel folded several times and spread out on the table, and tap the jar on the table (lightly and kindly, do not overdo it).
After sterilization, the jars do not have to be wrapped, the tomatoes may become too soft. Just turn upside down, and when cool, check if the marinade is leaking. Report if necessary.
Keep track of the amount of ingredients. Not reporting, or going too far with some, you can ruin the workpiece (we are talking about salt and vinegar).

Tomatoes with onions and butter - recipe

In the preparation of halves this recipe tomatoes don't fall apart, and brine is like nectar! But the preparation and the recipe are as simple as possible.

For a liter jar of blanks you will need:

Tomatoes are large and ripe.
Onion - 1 pc.
Peppercorns - 10 pcs.
Cloves - 3 sticks.
Vegetable oil - 1 large spoon.

For brine: per liter of boiling water, take 3 tablespoons of sugar + a spoonful of salt. Vinegar is not put here, but if desired (if there are doubts about the safety of the workpiece), then pour in a spoon.

How to make a tomato salad:

Cut the tomatoes into halves (divide especially large specimens into four parts, or even smaller if very large).
At the bottom of a 1 liter jar, place onion, cut into large rings, pepper, cloves and pour in vegetable oil.
Place the tomatoes on top and pour over the boiled filling.
Sterilize the salad jar for 15 minutes. Can be rolled up.

Recipe for pickled tomatoes halves for the winter with onions and butter

Even those who do not like onions at all, in the halves prepared according to this recipe, will eat it in unlimited quantities and praise it. How marinate instant tomatoes, I told you, be sure to ask.

So, you will need for one liter jar:

Tomatoes.
Onion - in each liter jar 1-1.5 pcs.
Garlic - 3 cloves per jar.
Sunflower oil - 2 tbsp. spoons.
Salt with sugar.
Vinegar.
In the original simple recipe it is proposed to put a sprig of dill, but I do not put it.

For the marinade, take 3.5 liters of water: 3 cups of sugar (yes, cups, you were right), 2 cups of 9% vinegar and 2 tablespoons of salt.

How to cook tomatoes in halves according to this recipe:

IN liter cans fold the onion into rings - cut large and put without being greedy. Put the garlic, tomatoes, cut in halves, and pour the marinade.
How to make a marinade: add additives to boiling water and boil for 5 minutes.
Pour jars with marinade and sterilize them for 10 minutes. The marinade should be enough for about ten liter jars.

Marinated tomato halves with hot peppers

The preparation according to this recipe will appeal to lovers of spicy, this is how the filling turns out, and the tomatoes themselves cannot but fall in love.

Ingredients for a liter jar:

Tomatoes are halves.
Onion - 1 pc.
Parsley - 2 branches.
Garlic - 3 cloves.
Sunflower oil - 3 tablespoons.
Bay leaf - 3 pcs.
Hot pepper - a piece of 1-2 cm.
Peppercorns - 6 pcs.

For pouring you will need: 2.5 liters of boiling water, salt - 3 tablespoons, sugar - 2 cups, vinegar 9% - 1 cup.

How to cook marinated halves:

Put parsley on the bottom of the jar, both types of pepper, Bay leaf ik, garlic and onion rings. Pour in the oil.
Lay the halves tightly cut side down, and proceed to prepare the marinade. Boil the filling, adding vinegar at the end, and immediately pour into the tomatoes.
As in other recipes, sterilize the tomatoes for 10 minutes, and then roll them up.

Tomatoes for the winter - salad You will lick your fingers - recipe

incomparably delicious salad from the collection of golden recipes for conservation, under the general name "You will lick your fingers."

To prepare the marinade, take:

Boiling water - 3 liters.
Sugar - 8 tablespoons.
Salt - 3 tablespoons.

For the salad you will need:

Tomatoes.
Garlic.
Vinegar 9%.
Bay leaf, dill.

How to prepare a tomato salad in halves for the winter:

In each liter jar, put 3 rings of chopped onion, 1 clove of garlic, a sprig of dill on the bottom, send a bay leaf and pour in a large spoonful of 9% vinegar.
Prepare the marinade: add salt and sugar to boiling water, stir until they dissolve.
Pour the marinade into jars and sterilize for 10 minutes.

Tomato halves with mustard - recipe

You will need:

Tomatoes.

For the marinade, take: for 1 liter of boiling water, 3 tablespoons of sugar, large salt, 50 ml. vinegar 9%.

For each 1 liter jar:

Grain mustard - 2 teaspoons.
Allspice - 2 peas.
Garlic - 3 cloves.
Parsley.

How to make a blank for the winter according to this recipe:

cut large tomatoes in half. Try to make sure that no grains are visible on the cut.
Put garlic, mustard seeds and pepper with parsley on the bottom of the jars. Top with tomato halves, cut side down.
Make a marinade, boil for 3-4 minutes and pour. Next, the jars need to be sterilized for 10-12 minutes and then rolled up. Can do cherry tomatoes for the winter, in another article there are other blanks.

How to prepare halves of tomatoes for the winter - a recipe with basil

It will turn out incredibly pleasant to the taste, spicy filling. And give it a wonderful touch of basil. By the way, I sometimes roll whole tomatoes without any spices at all, only salt and sugar. But be sure to put a sprig of basil! And it turns out something amazing! .

To prepare delicious spicy tomato halves, you will need for a liter jar:

Large tomatoes.
Allspice and black pepper - 6-7 peas each.
Parsley and basil - 3 branches each.
Garlic - 3 cloves.
Onion - 1 pc. medium size.
Sugar - spoon.
Vegetable oil and table vinegar - on a spoon.
Salt - 1 teaspoon.

For pouring: for 1.5 liters of water, take 2 tablespoons of salt, 6 - sugar.

How to preserve tomatoes according to this recipe for the winter:

At the bottom of the jar, add half of the fragrant spices, except for onions, and fill the jar with tomatoes to the middle.
Next, lay out the onion, cut into large rings, the remains of basil and parsley, and then add the halves of the tomatoes to the very top. When laying, do not press them against each other, it is better to tap the jar on the towel spread on the table, as I taught at the beginning.
It remains to add salt and sugar to the workpiece and pour in the oil and vinegar. Then pour boiling water over and sterilize the jar for 10-12 minutes, covered with a lid.

Do you love tomatoes as much as I do? If yes, then I offer a wonderful way to keep the fruits of your summer labors in an extremely tasty state for the whole winter.

The method is simple and complex at the same time, but the result exceeds expectations. First, about the difficulties.

1. Small tomatoes are needed. Very small. Preferably with a diameter of up to 5 centimeters.

If the tomatoes are larger, then you will have to cut them into two, or even into four parts.

2. You need a small onion. The smaller the better. If the diameter of the bulbs is more than 3-4 centimeters, then it will also have to be cut. And large onions will not just have to be cut, but finely chopped!

The cut ingredients do not affect the taste of the final product, but the aesthetics suffer

Cans for seaming, in my humble opinion, it is better to use 700 gram with a screw cap. Such packaging allows you to eat the contents in 1-2 approaches, which cannot but positively affect the number of cans in the refrigerator.

Now about simple.

Marinade. Everyone has their own, and invariably the most correct, opinion and recipe about the marinade. Arguing and saying: “Only this way and nothing else!” - I will not, but I must give an option.

For 1.5 liters of water:

2 table. tablespoons of salt (NOT IODIATED!)

4 table. spoons of sugar

Boil, cool to an acceptable temperature (50-60 degrees).

Pour in 0.5 cups (100 milliliters) of vinegar. I use grape or apple, and it has a lower concentration than table. Therefore, I take 50% more vinegar - 150 milliliters.

For each jar I put:

2 bay leaves

5 grains of black pepper

1 grain of allspice

2 cloves

I pour 3-4 tablespoons of boiled vegetable oil into the bottom of the jar. I use corn, but it does not matter - what you eat or like, then pour it.

I put the tomatoes and onions in layers in a STERILE (!) jar. How to sterilize jars is not necessary to tell?

I pour the marinade “up to the neck” and put it for 10-12 minutes on “ water bath» for pasteurization.

The lids are boiling.

Time has passed - I cover the jars with lids, take them out of the water and close the lids tightly.

I turn the jars over to check the tightness of the closure and leave to cool.

Cooled down - put on the far shelf in the closet for a couple of months. No, of course, you can eat it all in a week, if you can’t wait ... But it’s better to wait until late autumn or winter, and then it’s already ... With friends, with vodka, and with potatoes ...

P.S. In addition to tomatoes and onions, you can add chopped Bulgarian Bell pepper, but I just don’t like it in any form, and therefore I don’t put it in jars. And God help you!

P.P.S. Timing. For 6 jars it took me, starting with washing the tomatoes and jars, 2 hours. Not too much, right?

Preparations for the winter cannot be imagined without delicious pickled tomatoes! Opening a jar of ripe tomatoes in winter is like returning to summer. Do not be lazy and put a couple of jars for the winter, this is a great snack that can be stored for a long time and saves a lot of money.

simple and delicious recipe tomatoes for the winter with vegetable oil. Here the tomatoes are cut in half, but if the size of your tomatoes is small, then you can put them whole. Tomatoes turn out juicy and are stored for a long time. This recipe calls for firm, fleshy varieties of tomatoes, without excess moisture.

Ingredients per liter jar of the finished product.

Ingredients

Servings: - + 1

Tomatoes 400 gr.
Onion 2 pcs.
Parsley 4 branches
chesok 2 cloves
Vegetable oil 2 tbsp
Spicy pepper ¼ pc.
Bay leaf 3 sheets
Salt 2 tbsp
Sugar 2 tbsp
Table vinegar 9% 2 tbsp
drinking water 1 liter

35 min. Seal

Bon Appetit!

Tomatoes with vegetable oil and fragrant herbs

Sun tomatoes dried in glass jar, basil leaves on cutting board, on wooden background

Unusual, fragrant tomatoes home recipe from bright aroma and unforgettable taste.

Ingredients

Ripe tomatoes - 1.5 kg.
Tarragon (tarragon) - a small bunch.
Mint greens - 5 sprigs.
Parsley - a small bunch.
Horseradish greens - 2 medium leaves.
Dill - a small bunch.
Black pepper - 6 peas.
Garlic - 6 cloves.
Onion - 2 pcs.
Cloves - 6 cloves.
Sugar - 4 tbsp. spoons.
Vinegar 6% - 2 tbsp. spoons.
Sunflower oil - 2 tbsp. spoons.
Drinking water - 1.5 liters.

Cooking method:

To cook tomatoes with vegetable oil and herbs, the tomato variety must be suitable - the tomatoes should not be overly juicy. A sort of "cream" will do.
Tomatoes need to be sorted out, leaving only whole fruits, without damage and rot.
Wash the tomatoes and let them dry
Boil water.
While the water is heating, peel and cut the onion into half rings. Peel the garlic.
Rinse the greens thoroughly, pour over with boiling water and spread equally among the banks.
Add onion, garlic and spices to herbs. Pack the prepared tomatoes tightly into jars.
Using a ladle, pour salted boiling water into the jars, so that it reaches the neck. All tomatoes must be covered with water. Add vegetable oil and vinegar.
Let the jars infuse for 15 minutes and sterilize in boiling water with lids for 15 minutes and 5 minutes without lids on the jars.
Twist the jars tightly, turn over and leave to cool under the blanket for 24 hours. Tomatoes can be damaged by a strong temperature difference.

Such a seemingly simple recipe, and what delicious tomatoes are obtained. All the "salt" of this recipe is greens, which emphasizes delicious sweetness ripe tomatoes. Bon Appetit!

Sliced tomatoes with vegetable oil for the winter

To prepare tomatoes in this way, all the ingredients are laid in layers. This method of pickling does not involve re-sterilization - this speeds up and simplifies the cooking process. This recipe is designed for 8 liters of the finished product.

Ingredients:

Tomatoes - 5 kg.
Onion - 2 pcs.
Hot pepper - 1 pc.
Sunflower oil - 8 tbsp. spoons.
Garlic - 3 cloves
Parsley greens - 1 bunch.
Bay leaf - 8 leaves.
Allspice and black peas - to taste.
Salt - 2 tbsp. spoons.
Sugar - 2 tbsp. spoons.
Table vinegar 9% - 2 tbsp. spoons.

Cooking process:

Wash and dry the tomatoes. It is necessary to cut them into slices, completely remove the stalk.
Wash the parsley under running water and dry well.
Onions need to be peeled and thinly cut into half rings.
Peel the garlic and cut into small pieces, somewhere in 2-3 parts each clove.
Cut hot pepper into small cubes. If you want the tomatoes to be spicier, do not remove the seeds from the pepper.
Put greens, bay leaf and peppercorns on the bottom of sterilized jars. Then we put part of the tomatoes, somewhere up to the middle of the jar. Then we put the garlic, chopped hot Bell pepper and onion half rings.
Close it all with tomatoes to the neck of the jar.
Fill the containers with boiling water and leave to infuse for 15-20 minutes.
Pour 6 liters of drinking water into a saucepan, add salt and sugar.
Boil the marinade, add vinegar and remove from heat.
Pour out the water from the jars and pour the marinade up to the very neck of the jar.
Pour a tablespoon of vegetable oil into each jar.
Roll up the jars tightly, turn them upside down and leave to cool under a blanket.

Ready-made preparations for the winter from tomatoes and vegetable oil are recommended to be stored in the basement or cellar. At room temperature, it is stored worse, but preservation may not deteriorate if stored in an apartment for about six months.

Canned tomatoes with sunflower oil "Lick your fingers"

practically become classic recipe, with the addition of vegetable oil, has a deeper taste and rich aroma than its "oil-free" counterpart. And why? And because almost all spices are fully revealed only with the addition of fats. Try this recipe for tomatoes for the winter - you will not regret it.

Ingredients:

Ripe tomatoes - 2.5 kg.
White onion - 3 heads.
Vegetable oil - 5 tbsp. spoons.
Parsley and dill greens - in a bunch.
Garlic - 5 cloves.
Water - 0.9 l.
Wine vinegar - 45 ml (slightly more than 2 tablespoons).
White sugar - 3 tbsp. spoons.
Salt - 3 teaspoons.
Bay leaf, cloves, black pepper, allspice - to taste.

Cooking method:

Wash and dry the greens. Pass the garlic, dill and parsley through a meat grinder or chop finely.
Together with the spices, lay the spicy pasta. You can add any herbs you like - basil and oregano go great with tomatoes.
Pour the heated vegetable oil into the jars so that the seasonings and herbs release as much flavor as possible. 1 tablespoon will be enough for a liter jar sunflower oil. If you want the tomatoes to have an Italian flavor, use olive oil.
Peel the onions and cut into large rings.
Rinse and dry tomatoes. To prevent the tomatoes from bursting in the process, you can lightly prick them with a toothpick or make small cuts on the skin.
Put the tomatoes on the spicy mixture at the bottom, and onion rings must be placed on the very top of a pre-sterilized jar.
In a small saucepan or saucepan, make a marinade: put salt and sugar in water, and after boiling, pour in vinegar.
Pour the boiled marinade into jars.
Cover the tomatoes with lids and sterilize for 25 minutes.
Roll up the jars tightly and let them cool without major temperature changes.

Such tomatoes are a great alternative to cotton store-bought tomatoes in winter. The appetizer is spicy, tasty, tomatoes just lick your fingers!

Pickled tomatoes "Like from a barrel"

This recipe is liked by all lovers of barrel sourdough vegetables. Both housewives and professional chefs love it, for its ease of preparation and for refined taste such canned tomatoes.

Ingredients:

Ripe red tomatoes - 1 kg.
Drinking water - 1 liter.
Rock salt - 1 tbsp. a spoon.
White sugar - 1 tbsp. a spoon.
Table vinegar 6% - 1 tbsp. a spoon.
Garlic - 4 cloves.
Bay leaf - 2 leaves.
cherry leaf- 3 pcs.
Currant leaf - 3 pcs.
Horseradish leaf - 1 pc.
Black peppercorns - 5 pcs.
Dill - a small bunch.
Vegetable oil - 2 tbsp. spoons.
Acetylsalicylic acid (aspirin) - 1 tablet per jar.

Ingredients:

Sort through the tomatoes. They should be ripe and fleshy. Any minor damage will have a bad effect on both the appearance of the finished tomatoes and the taste!
Dill, leaves and tops of horseradish wash and dry. You don't need to grind anything.
Clean the garlic from the husk.
Sterilize jars in boiled water. Boil the lids for 5-7 minutes.
Put dill, horseradish leaves, currants and cherries in clean, sterilized jars. Add black pepper and bay leaf with garlic.
Lay the tomatoes on top tightly so that they do not protrude beyond the neck of the jar.
Boil water in a saucepan, add salt and sugar. When the marinade boils, add vinegar.
Pour the tomatoes with boiling marinade and add one aspirin tablet to each jar.
Add a tablespoon of sunflower oil to a jar of tomatoes.
Close the jars tightly and leave to cool for about a day under a blanket.

This is such a simple recipe, and tomatoes come out right out of a barrel!

Tomatoes can be combined with a variety of products. That is why tomato-onion salad has many variations. Each of them is delicious and original in its own way.

Preparation for canning

To prepare tomatoes with onion slices for the winter, it is not necessary to be a chef. The conservation technology is very simple. But in order for homemade preparation to be truly tasty, you need to listen to some recommendations.

Product selection rules

Study carefully various recipes tomatoes with onions for the winter. Choose from several options to try. Now it's time to go to the store for the ingredients for harvesting. Requirements for vegetables are shown in the table below.

Table - Criteria for choosing products for conservation

Product	Characteristic
A tomato	- The stalk is easily separated (this is evidence of the maturity of the tomato); - the fruit has a uniform red color, without light or green spots; - tomatoes have an elongated shape (“cream”), are distinguished by their fleshiness, sweetness and dense skin; - the tomato has a characteristic smell without admixture of chemicals, rot and mold (the absence of a characteristic aroma indicates artificially bred varieties that are usually devoid of taste)
Onion	- A firm small head during pressure produces a characteristic crunch; - dry husk has a smooth surface, without any stains; - the peel is distinguished by a golden hue (light colors indicate the sharpness of the onion); - there are no sprouted feathers on the bulb
Garlic	- The head is small in size; - garlic has a uniform color; - large teeth are well palpable; - the head does not contain a lot of husk
hot pepper	- The pod has a healthy appearance, a uniform rich shade (depending on the type - yellow, red, green); - no damage, stains, putrid smell or "aroma" of dampness
Sweet pepper	- The fruit is elastic to the touch, has a bright, uniform color, the stalk is green; - there are no dents, wrinkles, damage on the surface
Carrot	- The root crop has an orange, bright, uniform color, it is elastic, hard to the touch; - does not have signs of damage, decay; - differs in the small sizes; - does not have a large haulm

5 secrets of delicious preparations

To cook really tasty homemade, there are a few simple things to keep in mind. Five recommendations will save your dish from “failure”, make preservation not only appetizing, but also beautiful.

Multi-colored blanks. For salad, you can use not only red tomatoes, but also yellow, even black ones. This dish looks much better. If sweet pepper is involved in conservation, this rule also applies to it.
Removing the skin. The peel of a tomato in a salad usually peels off the pulp, which is a rather unaesthetic sight. In addition, chewing such a skin is not very pleasant. Therefore, it is recommended to remove it from tomatoes. To do this, pour boiling water over the fruits. The peel will come off without much hassle.
Fruit cutting. For canned salads it is recommended to cut the tomatoes into long slices. Don't over-grind the tomatoes. Otherwise, during cooking, they will lose their shape, turn into "porridge".
Onion preparation. It is best to cut the onion into rings, 2-2.5 cm thick. It is this cutting that will preserve the taste of the pickled ingredient. If you chop the product too finely, it will be completely lost in the salad.
Sterilization. Salad is prepared in two ways. It can be rolled up without sterilization, but in this case it is necessary to carefully stew the vegetables for at least an hour, or prepare a vinegar-based marinade, citric acid. If the jars will be sterilized, then the salad can not be stewed. The dish will retain its beautiful appearance, and vegetables - almost all useful substances.

Tomatoes with onions and butter for the winter: choose a recipe

You can roll up tomatoes with onions for the winter in various ways. The choice of recipe depends on personal preference. Lovers of exquisite combinations will appreciate salads with the addition of apples or grapes. And the adherents traditional cuisine will be delighted with the classic assortment of tomatoes, garlic, peppers and herbs.

Classical

Peculiarities. This is a fairly simple recipe, although it requires mandatory sterilization. After such heat treatment canned tomatoes with onions and butter will adequately withstand the whole winter in normal room conditions. The recipe shows a calculation for four liters.

Composition:

tomatoes - 2.8 kg;
onions - 400 g;
sugar - 80 g;
salt - 40 g;
greens (dill, celery, parsley) - 100 g;
vegetable oil - 40 ml;
black pepper, fragrant;
vinegar - 40 ml;
water - 2 l;
bay leaf - two pieces.

How to cook

On the tomatoes in the region of the stalk, make cruciform notches.
Now carefully lower them into boiling water, blanch for one to two minutes.
Remove the fruits with a slotted spoon, immediately place them in cold water.
Peel the skin off the cooled tomatoes.
With a sharp knife, cut the tomatoes into round slices, about 0.5 cm thick.
Chop onion rings.
In liter jars, previously sterilized, put a few branches of dill, parsley and celery on the bottom.
Next, fill the containers with tomatoes, sprinkling the layers with onion rings.
Again, put a few branches of greenery on top.
Pour water into the pan, add salt, sugar, pepper, bay leaf.
Vinegar pour immediately into jars, 10 ml each.
Then pour boiling brine over the tomatoes.
Add vegetable oil, 10 ml to each jar.
Place the containers in a large saucepan, pre-lay a towel on the bottom.
Pour water into it so that the liquid reaches almost to the necks.
Sterilize liter jars for 15 minutes. If you close the salad in a half-liter container, then the heat treatment time can be reduced to eight to ten minutes.
Remove the jars from the pan, roll up.
Be sure to cover them with a warm blanket so that the salad can “reach”.
If you are a fan of spicy taste, then add cloves and half a stick of cinnamon to the brine.

With garlic and horseradish

Peculiarities. Tomatoes become especially piquant and appetizing if they are preserved with onions. Both vegetables benefit from this combination. Tomatoes absorb a slight spiciness, and onions become sweetish. To figure out how to pickle tomatoes with onions for the winter, use the following recipe.

Composition:

tomatoes - 2.5 kg;
water - 1.5 l;
onions - 0.5 kg;
sugar - 50 g;
salt - 50 g;
vinegar - 80 ml;
garlic - five cloves;
hot pepper - half a pod;
horseradish leaves;
dill umbrellas;
currant leaves, cherries.

How to cook

Peel the bulbs.
Wash the tomatoes carefully.
Pierce the tomatoes with a toothpick several times around the stalk to prevent the peel from bursting.
In sterilized jars, lay all the spices and spices on the bottom.
Spread the tomatoes on the herbs, periodically diluting them with whole onions.
Fill jars with boiling water.
Wait seven to ten minutes.
Then carefully pour the liquid into the saucepan.
On this basis, boil the marinade by adding sugar and salt to the drained liquid.
When the filling boils, add vinegar to it, mix, immediately pour into jars.
Pour under the neck.
Roll up the banks.

Chopped tomatoes with onions and butter for the winter can be rolled even without sterilization. A marinade containing vinegar will protect the tomatoes, and the absence of air when pouring the brine “to the eyeballs” will prevent bacteria from developing. But if you want to insure conservation, sterilize the tomatoes for 15 minutes.

With bell pepper

Peculiarities. A very simple salad. Such tomatoes in slices with onions and bell peppers, closed for the winter, will become a favorite dish of the whole family. Refreshing-spicy salad diversifies even the most meager diet.

Composition:

tomatoes - 1.5 kg;
bell pepper - three fruits;
water - 1.2 l;
onion - two heads;
sugar - 75 g;
salt - 45 g;
vinegar - 30 ml.

How to cook

At the bottom of the jars, put onions cut into large rings, about half a head per liter jar.
Remove seeds from bell pepper, cut into strips. Put it in banks.
Now cut the tomatoes in half.
Stack the tomato halves as tightly as possible, but do not crush the fruit.
To prepare the brine, add sugar and salt to the water.
When the marinade boils, pour in the vinegar.
Boil for five minutes, then pour the brine over the tomatoes.
Put the jars in a saucepan, sterilize for 15 minutes, then roll up the preservation.

With vinegar

Peculiarities. Previously, tomatoes were salted in wooden barrels, stored in the cellar. But modern housewives usually cannot boast of either the first or the second. Therefore, they found a way to cook salted tomatoes with onions for the winter in ordinary three-liter jars.

Composition:

tomatoes - 1.7 kg;
carrots - two pieces;
onions - two heads;
bell pepper - two fruits;
salt - 120 g;
sugar - 110 g;
bay fox, herbs, garlic;
vinegar - 60 ml
peppercorns.

How to cook

In clean, sterilized jars, put onion rings, dill branches.
Dip the carrots, previously peeled and cut into circles, into the container.
From bell pepper remove the seeds, cut the fruit into six to eight halves, put in jars.
Next add black peppercorns.
Pierce the tomatoes in the stalk area with a sharp toothpick to protect them from cracks.
Fill the container to the top with prepared tomatoes.
If you are a garlic lover, then put one clove in each jar.
Pour boiling water over the tomatoes, cover the container with a lid.
Wait 15 minutes, then drain the liquid.
Prepare a new clean boiling water, pour the tomatoes again.
After ten minutes, pour out the liquid.
Repeat pouring clean boiling water for the third time, wait seven to ten minutes, then drain the liquid into the pan.
Now, on the basis of the third filling, boil the marinade by adding sugar, salt, bay leaf.
Pour in the vinegar at the moment when the filling begins to boil.
Fill the bank with boiling brine, roll up. You can turn them over and wrap them if you like.

in a sweet marinade

Peculiarities. Such tomatoes are very reminiscent of barrel tomatoes. Delicate sweet combination of tomato and Antonovka apples is complemented by spicy sharpness onion. Notes of sharpness and unusual vigorousness are given by garlic and hot peppers.

Composition:

tomatoes - 1.5 kg;
garlic - five cloves;
onions - two heads;
antonovka apples - 550 g;
peppercorns, allspice;
horseradish, cherry leaves, currants, dill umbrellas, parsley;
hot pepper - a quarter of a pod;
salt - 90 g;
sugar - 75 g.

How to cook

At the bottom of the jars, lower the spices, add the cloves of garlic.
Cut the core from the apples, cut the fruit into slices.
Distribute them evenly among the banks.
Lay out the onion rings as the next layer.
Now take care of the tomatoes by making a few punctures in the stalk area.
Lay the tomatoes on top of the onions.
Fill the finished jars with boiling water, after 15 minutes, drain the liquid.
Repeat filling three times.
Based on the liquid drained for the third time, boil the brine by adding salt and sugar.
Add peppercorns and allspice to the pan.
Drop the chili rings into the jar.
When the marinade boils, fill the contents of the containers with it, roll it up.

In own juice

Peculiarities. Try rolling tomatoes in own juice. Such a preparation will please with aroma, allow you to enjoy delicious tomato juice. The recipe can be supplemented with oregano, cloves, cinnamon. A mixture of garlic, celery, parsley will add piquancy to the dish.

Composition:

tomatoes - 3 kg;
onions - two heads;
lemon - one fruit;
bay leaf, thyme;
fresh basil - 30 g;
salt - 90 g.

How to cook

Cut a third of the tomatoes into small pieces, put them in a saucepan, put on fire.
Chop the onion, chop the thyme.
Squeeze juice from citrus.
Add to the saucepan with the tomatoes lemon juice, thyme and onion.
Dip the bay leaf into the tomato mass.
Simmer the dish for 20 minutes, remembering to stir regularly so that the mixture does not burn.
Blanch the rest of the tomatoes, peel them.
Cut the tomatoes in half, put in jars, add basil.
Strain the finished tomato mass through a sieve.
Pour the jars with the resulting sauce, not reaching 2-3 cm to the top.
Sterilize the salad for half an hour, then roll up.

Pickled tomatoes with onions and butter is a versatile dish that can act not only as an addition to a side dish or meat. Based on such delicious homemade preparations, you can cook fragrant vegetable stew. And a small tablespoon added to borscht or tomato soup, can radically change the taste, giving it spicy notes.