Canned tomatoes for the winter in pieces. Tomato slices with onions for the winter

How can I praise this... last year I made these tomatoes for the first time, because I had a lot of very large tomatoes, and I had already made salads. I treated it to friends, if my tongue had gotten into the jar, they would probably have licked it from the inside too - very tasty!

This is a ready-made snack, the brine is very pleasantly sweet, not too spicy. The tomato slices don't fall apart. I stored the salad at home, at room temperature.

Products

6-7 large tomatoes
2 onions
3-4 cloves of garlic
bunch of parsley
bunch of dill
4 tbsp. spoons of vegetable oil

Marinade

1 liter of water
2 tbsp. spoons of salt
3 tbsp. spoons of sugar (I have 1 spoon of sugar, 4 g Fitparad No. 1)
1 teaspoon peppercorns
1 teaspoon allspice
2-3 bay leaves
40 g 9% vinegar (I take half and half apple cider vinegar)
1 teaspoon paprika

Canning tomatoes

Prepare the jars - rinse and heat over steam for about five minutes.

Boil the lids in water for 5 minutes.

Place garlic cloves and herbs at the bottom of the jars. I have a supply of frozen parsley.

Pour into each jar dessert spoon vegetable oil.

Cut the tomatoes into four to six slices.

Cut the onion into half rings.

Place tomatoes and onions in layers in jars.

Prepare marinade for tomatoes

For a liter of water: a spoonful of salt, a spoonful of sugar and add 2 measuring spoons sweetener (it has no aftertaste). If you do not put sakhzam, you need to take 3 tbsp. spoons of sugar.

Pour the liquid into a saucepan and add bay leaf and pepper, 1 teaspoon of paprika, pour in vinegar. For the sake of the experiment, 20 g of 9% and 20 g of 6% apple - it turned out wonderful.

Bring the brine to a boil and immediately pour the tomatoes to the very top, not reaching literally 5 mm, i.e. higher than the hangers of the cans.

Tomato sterilization

Place the jars in a wide saucepan with a small towel or oven mitt on the bottom. Fill hot water to the top. My large jars don’t submerge completely, that’s okay. Cover with lids, but do not screw on.

Once the water in the pan begins to boil, reduce the heat and warm the jars for 20 minutes.

Take out the jars, put them on a tray, and wrap them warmly with an old blanket or fur coat until they cool completely.

I always leave the jars upside down on their lids.

The amount of oil can be increased: take 2-3 tablespoons, I just drink the brine from these tomatoes, and when there is more oil, it already seems unnecessary.

Since I rarely cut tomatoes into halves or quarters, but into thin slices, my jars are packed tightly. 1 liter of water + table vinegar and spices - fill 2 liter and one 600 g jars of tomatoes by volume - in the photo there are three jars; all the brine according to the recipe was used for them.

By the way, tomatoes were not only used as an appetizer, but I used them for pizza: I chopped several slices and added tomato paste and olive oil.

Tomatoes in gelatin for the winter

I told you the basic recipe, the base, so to speak.

But you can prepare tomatoes for the winter in gelatin filling.

Spices for 1 liter of water

2 tbsp. spoons of salt (without top)
3 tbsp. spoons of sugar (replace some with erythritol-based saxam)
1 teaspoon peppercorns
1 teaspoon allspice
2-3 bay leaves
1 teaspoon ground sweet paprika
2 tbsp. spoons of gelatin
1 tbsp. spoon of vinegar essence (70%)

All preparations are as described above: greens, garlic, layers of onions and tomatoes.

Prepare the marinade: pour water, salt, sugar (or sakhzam), peppercorns, bay leaf, paprika into a saucepan. Just don’t add vinegar and gelatin.

While the brine is boiling, add about 100 g of water to the gelatin and place in the microwave for 20 seconds at full power. Then stir for another 10 seconds. Stir again for 10 seconds, all the gelatin should dissolve, do not bring to a boil.

When the brine boils, turn off the heat and pour in the gelatin solution. Stir and pour over tomatoes. We don’t add vinegar yet - it stands separately and waits in the wings.

We put the jars into a saucepan for sterilization, after the water boils in the saucepan (the brine does not boil in the jar), keep it on low heat for 10 minutes.

Turn off the heat, pour vinegar essence into each jar and immediately roll up. Wrap up warm and leave to cool. It takes me 1 vinegar essence liter jar a little more than half a teaspoon.

I have been making the recipe for tomatoes in gelatin for many years, I tried other options, but I came to the conclusion that this one is more convenient for me - when pouring vinegar essence before closing the bank. Since the jars do not boil during sterilization (the brine does not boil), gelatin does not lose its properties. It makes a very tasty snack.

Tomatoes are very tasty canned in slices. We are somehow accustomed to the fact that this is usually done in most recipes, with the only exception. But in this cut form, the tomatoes will be simply magnificent: they are better marinated with brine and turn out to be very aromatic.

For many, another advantage of this recipe is that you can cover the tomatoes in slices for the winter without oil; you only need spices, onions, herbs and vinegar. And don’t worry, these tomatoes don’t fall apart in jars in slices over the winter; the halves remain halves and don’t turn into mush.

In general, the recipe is very simple: we prepare the tomatoes, put them in jars with spices, fill them with brine and sterilize them for the required time. All actions are simple, not labor-intensive, and as a result you will have excellent preparation made from tomato – tasty and unusual. I will be happy to tell you how to cover tomatoes in slices for the winter in your detailed recipe with photo.

Ingredients for 1 liter jar (or 2 half-liter jars):

600-650 g tomato;
4 cloves of garlic;
2-3 rings onions;
2 sprigs of parsley;
ring hot pepper(1.5 – 2 cm);
a small umbrella of dill;
6-8 black peppercorns;
1 teaspoon salt;
2 teaspoons sugar;
2 tablespoons 9% vinegar.

How to cover tomatoes with slices for the winter:

For canning, select ripe but firm tomatoes with intact skin, not crushed. For this type of preservation we do not select large tomatoes type of cream, or medium-sized meaty tomatoes. Very large tomatoes are not suitable for this type of canning: they will have to be cut into large number parts and during sterilization they will lose their shape and blur.

Cut the tomatoes lengthwise into pieces: small tomatoes - in half, large tomatoes - into 4 parts.

Wash the hot peppers, dill, parsley and place them on a napkin to dry.

Peel the garlic and rinse. Peel the onions and wash them.

Cut the onion into thin rings - about 0.5 cm each. Cut the bitter pepper into thin, 2-3 mm rings. At the bottom of pre-sterilized jars we place dill umbrellas, garlic, hot pepper rings, peppercorns, parsley sprigs and onion rings.

Then carefully lay out the tomatoes, being careful not to crush them. Place the tomatoes cut side down and try to pack them as tightly as possible so that there is less free space.

For a 1 liter jar, tightly packed with tomatoes - cream, there is usually 400 - 420 ml of marinade. If the tomatoes are larger, a little less of them will fit in the jar; accordingly, more marinade will be needed.

For the marinade, pour the required amount of water into the pan (based on the number of prepared cans of tomatoes), add sugar and salt. Bring the water to a boil and, stirring, cook until the crystals are completely dissolved (1-2 minutes). Pour vinegar and immediately turn off the heat.

Pour boiling marinade into jars of tomatoes and cover with boiled lids.

We line the bottom of a wide pan with a napkin (so that during sterilization the jars do not burst from contact with the hot bottom) or install a special stand. Place the cans of tomatoes and fill them warm water, not reaching a couple of centimeters to the neck of the cans. Place the pan with the jars on the fire and bring the water in it to a boil over high heat. Then reduce the heat to medium and sterilize the jars of tomatoes for 20 minutes (half-liter jars - 15 minutes).

Canned tomatoes in slices are an excellent solution for those whose tomatoes are not quite up to standard, or are too large that they don’t even fit into the jar. But you can take any tomatoes, according to this recipe they turn out tasty, strong, there’s just nothing superfluous in them. I will tell you in detail how to preserve tomatoes in slices for the winter.

Ingredients:

Tomatoes;
vegetable oil - 1 tablespoon;
onions - 2 pieces;
dill greens;
garlic - 3 cloves;
cloves - 3 pieces;
bay leaf - 2 pieces;
black peppercorns - 3 pieces.

For 1 liter of brine:

vinegar 9% - 1 tablespoon;
sugar - 3 tablespoons;
salt - 1 tablespoon.

Step-by-step recipe forcanned tomatoes slices

Wash the tomatoes well and cut them into slices and the peeled onion into half rings.
Place onion, cut into rings, dill, peppercorns, garlic, cloves and bay leaf at the bottom of the jar. Then place the tomatoes, cut into slices.
Prepare a brine from vinegar, sugar and salt, boil. A 1 liter jar requires 200 grams of brine.
Pour a tablespoon of vegetable oil into a jar and pour boiling brine over the tomatoes in the jars, cover with lids and place to sterilize in a pan with a cloth napkin on the bottom.
Sterilize a liter jar for 15 minutes, then immediately roll it up and wrap it upside down in a blanket. Let it sit until completely cooled.

Canned tomatoes in slices look great when served, and of course, they are very tasty and also attractive.

Pickled tomatoes are an indispensable type of homemade preparations for the winter, which can be prepared in different ways.

Tomato slices with onions and butter are one of the most delicious and quick recipes. A jar with this aromatic salad You can serve it immediately after opening because you don’t need to add anything to it.

Another delicious one great recipe, which will be a wonderful addition to any dinner - sweet marinated tomatoes in halves.

Every housewife should know easy recipes for spicy pickled tomatoes, because aromatic, herbal-smelling tomatoes are an indispensable attribute of a Russian feast.

If you prepare chopped pickled tomatoes according to our recipes, observing all the conditions, you will succeed delicious snack for a winter that no one can resist!

Cooking in slices

Ingredients

Servings: – +

tomatoes with dense softness700 g
onion 4 pcs.
garlic 1 head
black pepper 2 pcs.
refined vegetable oil1 tbsp. l. per jar
water 1 l
sugar 2 tbsp. l.
salt 1 tbsp. l.
vinegar 4 tbsp. l.
allspice 10 pcs. per jar
fresh dill or parsley50 g

Per serving

Calories: 15 kcal

Proteins: 1.7 g

Fats: 0.2 g

Carbohydrates: 1.8 g

40 min. Video recipe Print

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You will be able to eat a tomato salad with onions and butter in 5-6 weeks.

Cooking with halves

Cooking time: 40 minutes

Number of servings: 4

Energy value

For 100 g of pickled tomatoes:

proteins – 1.7 g;
fats – 0.2 g;
carbohydrates – 1.8 g;
calories – 15 kcal.

Ingredients

parsley - 4 sprigs;
basil - 4 sprigs;
garlic - 3-4 cloves;
onions - 2 pcs.;
allspice - 6-8 peas;
black pepper - 6-8 peas;
salt - 2 tsp;
sugar - 2 tbsp. l. ;
vegetable oil - 2 tbsp. l.;
vinegar - 2 tbsp. l.;
tomatoes (preferably the “Slivka” variety) - approximately 10-12 pieces depending on size.

Step-by-step preparation

Before you start pickling tomatoes, you need to sterilize the jars and boil the lids. Sterilization is a very important step and should not be skipped. Small, beautiful jars are best different shapes, but you can also use standard liter ones.
Place pepper (allspice and black) and pieces of garlic at the bottom of the jars. A couple of sprigs of parsley and basil also go there.
Fill the jar halfway with halved tomatoes.
Cut the onion into rings and place on top of the tomatoes. Add parsley and basil slices again. Then lay out the tomatoes in halves again. The tomatoes should not be laid very tightly so as not to crush the fruits.
Pour salt and sugar into each jar, pour oil and vinegar.
Pour boiling water over it. Cover (not close) with lids. Place the jars in a large saucepan filled with water and turn on the heat. After boiling, reduce the heat to medium and sterilize the jars of tomatoes for exactly 10 minutes.
Take one at a time and roll it up with a can opener. Turn the rolled up jars onto a blanket, cover with several more layers of blanket and leave until completely cool (about a day).

Store tomatoes in halves at room temperature.

There are many recipes for pickling tomatoes. Each of them has its own subtleties and distinctive taste characteristics. And, of course, every housewife has her own favorite way of preparing tomatoes for the winter. One of these recipes may become one of your favorite recipes.

Sliced marinated tomatoes turn out beautiful, just like in the photo. They are great for decorating any table!

Thanks to these two cooking methods, the tomatoes are juicy and have a sweetish taste. Easy recipes that will allow you to cook at home great snack, which will complement side dishes well, as well as meat and poultry dishes.

Bon appetit!

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I make tomato and onion salad for the winter from large tomatoes of the " bull's heart" They are very large, so I will make a lot of chopped salads. These salads are made in layers. A layer of tomatoes, a layer of onions. This salad is prepared in the same way for the winter and with the addition of cucumbers, bell pepper or carrots. Fans add hot red pepper. No matter what salad we make, I always make the same marinade. I've been using it for many years and it has never let me down. All vegetables with it retain their taste and are perfectly preserved until the next harvest. The marinade that I describe here is quite suitable for pouring assorted salads with any set of vegetables.

A jar of this delicious salad eaten at one time. I’ll say right away - don’t skimp on the onions! The pickled onions in this salad are especially tasty. You can sterilize a salad of tomatoes and onions for the winter in jars, or you can prepare it without sterilization. Both options are in front of you. Choose any one and cook with pleasure!

In this article:

Tomato slices salad for the winter with onions and vegetable oil - step-by-step recipe with photos

My jars are of different sizes, but I will make 3 liters of marinade. This is approximately enough for 6 liter jars. Or, accordingly, 12 half-liter ones. Here's a simple calculation. Focus on this.

What you will need:

How to cook:

Immediately set the marinade to boil. In a saucepan with three liters of water, add salt, sugar and cloves. Once it boils, let it cook for about five minutes. Then I pour in acetic acid and turn it off.
I prepared the onions and garlic: peeled, washed and laid out to dry on a towel. I also washed and dried the tomatoes. I cut them into 3 or 4 pieces. If the tomatoes are small, cut them into two halves. I will cut the onion into thin rings and the garlic cloves into halves. What do I do with the banks? I wash and sterilize them. I throw the lids into the kettle to boil. Now everything is ready.
In each jar at the bottom I put a bay leaf and two halves of a clove of garlic. Two peas allspice and 3-4 black peppercorns. Dill and parsley, one sprig each. I pour 2 tablespoons of sunflower oil into all jars.
Next, lay onion rings in layers, then tomato slices, again onions and again a layer of tomatoes. I arrange the layers with sprigs of parsley and dill. The top layer is necessarily onion.
I pour the prepared marinade into jars. How many times have I had marinade splash out of jars during sterilization? Now I pour marinade in jars not to the very top, but a little less. Then, before spinning, I top it up. I just cover it with lids. I place the jars in a large saucepan with a towel or napkin placed on the bottom. Place a napkin on the bottom so that the bottoms of the jars do not come into contact with the heating bottom of the pan. Now I pour in about a liter of warm (under no circumstances cold!) water and close the lid. Sterilize over low heat for about 20 minutes. I have four jars in my pan.

6. All that remains is to take out the sterilized jars and immediately roll up the lids. Turn the jars over and wrap them in a blanket or fur coat. And leave to cool for a couple of days. Then put it in the basement for storage. Although sterilized such tomatoes are stored well even in a warm place.