The tomatoes are finger licking good without the onions. Tomato slices without sterilization for the winter

- one of the most delicious and popular recipes preparations for the winter tomato. Tomatoes They turn out very tasty, aromatic, shiny and sweet. A real find for those who don’t like sour and salty foods. tomatoes. Prepare it for the winter, you won’t regret it, your family will be delighted.

Ingredients for making marinated sweet tomatoes:

-tomatoes hard, not very large;

Water -2 liters;

Salt - 1 heaped tablespoon;

Granulated sugar -200 grams (1 cup);

Vegetable oil - 1 tablespoon per 1 jar;

Acetic acid 70% -2 tablespoons;

Cloves, cinnamon -5-8 pcs.

Preparation of the recipe - sweet marinated tomatoes in slices:

1. Tomatoes wash, cut large ones into 4 parts, small ones in half.

2. Sterilize 0.7-1 liter jars in an oven heated to 120 degrees or over steam for 7-10 minutes.

3. Place the slices neatly and beautifully tomato and add 1 tablespoon to each jar vegetable oil.

4. Prepare the marinade. Pour water into an enamel or stainless steel pan, put it on the fire, bring to a boil, add salt, sugar, cloves, cinnamon (to taste) and simmer over low heat for 3 minutes, then turn off the heat, add vinegar, cover the pan with the marinade with a lid. , cool slightly for 10-15 minutes.

5. Carefully fill the jar with marinade to the top (over the edge) and cover with screw caps previously boiled in boiling water for 5 minutes.

6. Carefully place the jars in a wide pan with water heated to 70 degrees on the bottom, which is placed on a special stand or towel and pasteurize for 7-10 minutes.

7. Then carefully remove the jars and screw on the lids. We turn the jars upside down, check for leaks and wrap them for 2 days until they cool completely.

8. Sweet marinated tomatoes in slices ready!

Bon appetit!

Hi all! Today I will share very delicious recipe canned tomatoes for the winter, sliced or halves. What's good about this recipe? Because you can use tomatoes here that are not suitable for other twists, as they say, all “substandard”. And the result is very appetizing and delicious slices. In winter, everything goes clean out of the jar: the tomatoes themselves, and the brine with onions.

INGREDIENTS

For a 500 ml jar:

~ 300 g tomatoes
1 medium-sized onion
1 clove of garlic
1 small umbrella of dill
1-2 cherry leaves
1-2 currant leaves
1/2 bay leaf
3-4 black peppercorns
1-2 peas of allspice

MARINADE (for 4 jars of 500 ml each)

1 liter of water
1 tbsp. salt (no slide)
3 tbsp. l sugar (heaped)
50 ml vinegar 9%

PREPARATION METHOD

We wash the tomatoes and cut them into slices or halves, depending on the size of the tomato.

Peel the onion and garlic.

Cut the onion into rings approximately 5 mm thick.

Rinse the spicy herbs with running water.

The jars and lids are well washed and sterilized in advance.

Place a small amount of onion rings on the bottom of the jar.

Add cherry leaves, a small umbrella of dill, a clove of garlic, currant leaves, bay leaf, allspice and black peppercorns.

You can add absolutely any herbs and spices according to your taste, desire and availability.

Place a layer of chopped tomatoes, cut side down.

Then another layer of onions and another layer of tomatoes.

Pour water into the pan, add salt, sugar and put the pan on the fire. Bring to a boil. Make sure that the salt and sugar are completely dissolved. Turn off the heat and pour in 50 ml of 9% table vinegar.

Pour hot marinade into jars of tomatoes.

Cover with sterile lids, but do not tighten.

Place a napkin in a pan of suitable size.

Place the jars and pour hot water, up to the hangers of the cans.

Sterilize at low boil:

Half liter jars 7-8 minutes, liter jars 15 minutes.

After the required time, carefully remove the jars and seal them tightly.

Turn over, wrap well and leave until completely cool.

Serving these tomatoes is very convenient - you open the jar and there is a ready-made salad on the table! In winter with potatoes, what could be tastier?.. 

Details and preparation details can be seen in the short video recipe below.
Bon appetit!

STEP-BY-STEP VIDEO RECIPE

You may also be interested in other winter tomato recipes:

Mom's TOMATOES for the Winter WITHOUT VINEGAR

Sweet PICKLED TOMATOES for the Winter

Canned TOMATOES with Sweet Peppers

How nice it is to open a jar of juicy, fragrant tomatoes in winter, which seem to exude the taste and aroma of summer! Marinated tomatoes are delicious preserves, which can either act as a separate snack or be an addition to various dishes. Canned tomatoes will be appropriate for both everyday and festive table, and the variety of options for their preparation will allow you to constantly surprise your family and friends with new recipes. the site will tell you how to prepare “finger-licking” tomatoes for the winter so that you can get delicious preparations, and you were able to enjoy the fruits of your labor with appetite.

For pickling, you should choose high-quality vegetables of the same variety and size - small and medium-sized tomatoes will easily fit in a jar, while large and fleshy ones will have to be cut. The tomatoes should be firm and undamaged. To prevent the skin of the fruit from cracking when adding hot marinade, the area where the stalk was removed must be pricked with a toothpick. If you are not a fan of tomato skins, you can first remove them from fresh tomatoes by pouring boiling water over them.

Second important point After choosing vegetables, the cleanliness of the container used is important. Cans and lids for preservation must be thoroughly washed and sterilized. You can sterilize containers as follows: traditional way over steam, and in the oven or microwave.

And the third main component of delicious pickled tomatoes is aromatic herbs and spices. Your pickled tomatoes will perfectly complement black peppercorns, allspice, cloves, dill, parsley, basil, tarragon, currant leaves, cherry leaves, horseradish and many others spicy ingredients. Adding garlic, chili peppers or hot peppers will make your preparations more piquant, and using bell peppers, apples, carrots and onions will give the brine a sweetish taste and make the appetizer more appetizing.

The main preservative when pickling tomatoes is table vinegar, but if you want to make the taste of tomatoes and brine more delicate, you can use a less harmful citric acid, adding it in the same proportions. Even children can eat these tomatoes. You can also make the preparations more original if you replace table vinegar with apple, wine or balsamic.

Heat treatment of tomatoes can be carried out in two ways. In the first case, pour boiling water twice or three times, followed by infusion for 10-20 minutes. In the second case, the tomatoes are filled with marinade once and then sterilized. Ready-made preserves should be stored in a dark cool place at a temperature not higher than 16 degrees.

Tomatoes for the winter "You'll lick your fingers" are wonderful combination spicy sweetness and light sourness, which makes tomatoes so tasty and appetizing for people of all ages. A little time and patience, and your efforts will certainly be rewarded with compliments and praise from loved ones! Inspired? Then head to the kitchen!

Pickled tomatoes for the winter “You'll lick your fingers”

Ingredients:
For three liter cans:
1.5-1.8 kg of tomatoes,
2 onions,
3 cloves of garlic,
15 black peppercorns,
12 allspice peas,
6 buds of cloves,
6 bay leaves,
3 currant leaves,
3 cherry leaves,
3 dill umbrellas,
3 tablespoons 9% vinegar,
2 tablespoons sugar,
1 tablespoon salt,
1.5 liters of water.

Preparation:
Place currant leaves, cherry leaves, chopped garlic, dill umbrellas, bay leaves, pepper and cloves on the bottom of the jars. Place prepared tomatoes and onion cut into half rings into jars - in layers or together. Pour water into the pan, add sugar and salt, stir and bring to a boil. Add vinegar and pour hot marinade over tomatoes. Cover the jars with lids and sterilize for about 15 minutes, then roll up the lids, turn them upside down and cool, wrapped in a blanket.

Pickled tomatoes “Spicy”

Ingredients:
For a three-liter jar:
2 kg tomatoes,
1 bunch of dill,
1 hot pepper,
9 cloves of garlic,
3 tablespoons salt,
2 tablespoons 9% vinegar,
1.5 liters of water.

Preparation:
Place half of the chopped dill, thinly sliced garlic cloves and hot pepper, seeded and cut into rings, onto the bottom of the jars. Pack the tomatoes tightly into the jars and add the remaining dill. Bring water and salt to a boil, pour in vinegar and pour the resulting marinade over the tomatoes. Cover the jars with lids and let them cool by turning them upside down and wrapping them in a blanket.

Tomatoes, marinated in slices

Ingredients:
For seven liter cans:
2.5 kg cream tomatoes,
2-3 onions,
1 bunch of parsley,
7 cloves of garlic,
20 black peppercorns,
7 bay leaves,
7 tablespoons vegetable oil,
7 tablespoons sugar,
3 tablespoons salt,
45 ml 9% vinegar,
3 liters of water.

Preparation:
Wash the tomatoes, cut in half or into quarters if the tomatoes are large. Remove the stem from the pulp. Divide the onion, cut into rings, peeled garlic cloves, spices and vegetable oil between sterilized jars. Place tomato pieces into jars, preferably cut side down. Boil water with sugar and salt, then add vinegar and pour the marinade into the jars. Sterilize the jars for 20 minutes, then roll up the lids. Turn the jars upside down, wrap them in a warm blanket and let the preserves cool.

Marinated tomatoes without sterilization

Ingredients:
For one liter jar:
500-600 g tomatoes,
1-2 cloves of garlic,
1 sprig of parsley,
1 sprig of dill,
1 horseradish leaf
1 bay leaf,
1/2 bell pepper,
3 peas of allspice,
2 tablespoons sugar,
1 tablespoon salt,
1 tablespoon 9% vinegar,
500 ml water.

Preparation:
Place horseradish leaves cut into strips, peeled and thinly sliced garlic cloves, bay leaves and allspice at the bottom of sterilized jars. Wash the tomatoes, remove the stems and prick each vegetable with a toothpick. Place the tomatoes in jars, placing sprigs of herbs and chopped bell pepper. Boil water and pour it over the tomatoes in the jars. Cover the jars with lids, wrap them in something warm and leave for 15-20 minutes. Pour the water back into the pan, add a little more water as some of it will evaporate, bring to a boil again and pour into jars. Wrap the jars and leave for another 15 minutes. Drain the water into the pan again, add sugar and salt, and bring to a boil. Pour the vinegar directly into the jars. Pour the boiling marinade over the tomatoes and close with sterilized lids. Turn the jars upside down, cover with a blanket and leave to cool.

Tomatoes marinated with herbs and garlic

Ingredients:
For ten liter cans:
8-9 kg of tomatoes,
3-4 onions,
2 heads of garlic,
1 bunch of dill,
1 glass of 9% vinegar,
30 tablespoons of vegetable oil,
10 bay leaves,
10 peas of allspice,
1-2 pods of hot pepper,
7 tablespoons sugar,
3 tablespoons salt,
3 liters of water.

Preparation:
Place chopped dill, sliced hot pepper, peeled garlic, bay leaf and allspice on the bottom of sterilized jars. Add 3 tablespoons of vegetable oil to each jar. Place the tomatoes in jars, adding onion, cut into rings, on top. Prepare the marinade by boiling water with sugar and salt. Pour in vinegar and fill jars of tomatoes with the resulting marinade. Cover the jars with lids, sterilize for 10-15 minutes, then roll up the lids. Cool the jars by turning them upside down and covering them with a blanket.

Sweet tomatoes marinated with apples and bell peppers

Ingredients:
For one three-liter jar:
2 kg tomatoes,
1-2 firm apples,
1 bell pepper,
1 sprig of parsley,
5 tablespoons of sugar,
1 tablespoon salt,
1 teaspoon 9% vinegar.

Preparation:
Mix prepared tomatoes and sliced apples into sterilized jars. Place bell peppers and herbs cut into pieces between the tomatoes and apples. Pour boiling water over the tomatoes and let stand for 5-10 minutes. Pour the water into a saucepan using a special lid with holes, add sugar, salt and bring to a boil. Pour in vinegar and pour the boiling marinade into jars. Roll up the jars with sterilized lids, turn them over, cover with a blanket and leave to cool.

Try to prepare tomatoes for the winter using our recipes, and you will be infinitely happy with the results! Good luck with your preparations!

Wash tomatoes with dense pulp. Cut each tomato into 2 or 4 parts. Peel the garlic, wash the dill and parsley. Chop the garlic and herbs and mix. Place half a horseradish leaf and a sprig of dill on the bottom of each sterilized jar. Fill the jars with tomato slices, periodically sprinkling them with herbs and garlic.

Place 1-2 bay leaves, 5-6 peppercorns, a sprig of dill, half a horseradish leaf and 2 hot pepper rings on top of the tomatoes with herbs and garlic in each jar.

Pour 1 tablespoon of sugar and salt into liter jars, pour 1 tablespoon of vegetable oil and 9% vinegar.

Sterilize 1 liter jars for 15 minutes. To sterilize jars, heat water in a saucepan, put gauze on the bottom, folded in several layers (we lay out the gauze so that the jars do not burst), carefully lower the jars into boiling water so that the water covers them “up to their shoulders” and sterilize from the moment the water boils exactly 15 minutes over medium heat. After sterilization, roll up the jars with lids, turn them over and wrap them in a blanket until they cool completely. You can store tomatoes prepared according to this recipe in an apartment without using a cellar.

Spicy in winter, sweet and sour slices there will be tomatoes great addition to many dishes.

Easy preparations for you, hostesses!

Large ripe tomatoes, hanging on a branch, are pleasing to the eye and cause pride among summer residents. But the trouble is, preserving them for the winter is incredibly difficult - very little can fit in a jar.

I suggest preparing tomatoes in halves according to my recipes. With onions and butter, sterilized, or without sterilization. I share not only recipes, but also the secrets of the most delicious preparations.

How to prepare tomatoes in halves for the winter

Besides standard set spices - bay leaf, pepper, vinegar, the marinade in the preparation can be varied herbs, greens.

What to add to preservation:

Different types of peppers - hot chili, sweet pea. Many housewives replace table vinegar with apple cider vinegar. Vinegar is especially good homemade. It is more tender, softer. Basil, parsley, dill, mustard seeds, and garlic are placed in jars.

For seaming, select ripe, dense varieties with thick skin. They will retain their shape when sterilized.
Divide the tomatoes so that the cut goes along the partitions, then the tomato will not spread when heat treatment, the grains will not float sloppily.
I advise you to lay the halves with the cut side down - more will fit into the container.
To get more into the jar, tap the jar on the table while filling, or shake it if you are afraid of breaking it. To prevent this trouble from happening, lay a towel on the tabletop and knock on your health.
After rolling, the jars do not need to be wrapped. The tomatoes may turn out soft.

Halves of tomatoes with onions and butter

The main advantage of the recipe is that the halves do not fall apart, they remain intact. And the brine turns out so tasty that you can drink it separately. Thanks to the oil, you get a complete salad. Once you open the jar, you don't have to add anything else.

You will need for a liter jar:

Tomatoes - how many will be included.
Bulb.
Clove sticks – 3 pcs.
Peppercorns – 10 pcs.
Sunflower oil - a large spoon.

For the brine:

Boiling water - liter.
Sugar – 3 tbsp. spoons.
Salt - Art. spoon.

Attention! Vinegar is not included in the recipe. But if in doubt, pour a small spoon under the lid, then the workpiece is guaranteed not to explode. I don’t water it because the lettuce is sterilized and stands well until spring.

How to prepare the salad:

Divide the tomatoes into parts (halves, quarters if too large).
Place onion, cut into rings (I prefer thick ones), cloves, and peppercorns onto the bottom of liter jars. Pour in oil.
Fill the jar with tomato slices. Do not compact too hard, otherwise they will be crushed.
Prepare the brine from the ingredients specified in the recipe.
Pour over the tomatoes. Cover with a lid and sterilize for 15 minutes. Then twist, turn over, let cool and place in the pantry.

Marinated tomatoes for the winter, halved

Another recipe for canning halves with butter and onions, but with vinegar. I can say one thing about the marinade – a song! And the tomatoes themselves turn out to be slightly sweet, with a slight sourness - amazingly tasty.

Place in a liter jar:

Tomatoes.
Garlic cloves – 3 pcs.
Onion (maybe one and a half).
Vegetable oil – 2 large spoons.
Dill - sprig.

Marinade for 10 liter jars (approximately):

Boiling water – 3.5 liters.
Granulated sugar - 3 cups.
Table vinegar - 2 cups.
Salt – 2 tbsp. spoons.

We preserve:

Place onion and garlic cloves, cut into large rings, into jars. Place the tomato halves on top.
Cook the marinade by adding spices to boiling water and simmer for about five minutes.
Pour over the tomatoes. Sterilization time for liter jars is 10 minutes.

Add to the collection of tomato recipes:

Halves with hot pepper

The spicy halves and marinade are simply finger-licking good. If you like it “hot”, add more pepper and garlic. Here is given classic recipe preparations for the winter.

Take for a liter jar:

Tomato halves.
Bulb.
Hot chili pepper – 1-2 cm piece.
Parsley sprigs - a couple of pieces.
Garlic – 3 cloves.
Bay leaf – 3 pcs.
Pepper – 6 peas.
Vegetable oil - 3 tablespoons.

For a sharp filling:

Boiling water – 2.5 liters.
Salt – 3 tablespoons.
Granulated sugar - 2 cups.
Table vinegar - a glass.

How to prepare marinated halves:

Place parsley pieces in each jar capsicum, peas, bay leaves, onion rings. Splash some oil.
Place the halves cut side down.
Make the marinade and pour into jars.
Sterilization time is 10 minutes. The jars are immediately rolled up and cooled upside down.

Recipe for finger-licking salad made from halves

Thanks to its excellent taste, the salad has won the right to enter the gold collection winter preparations from tomatoes.

You will need:

Tomato halves.
Garlic. Onion.
Table vinegar.
Dill, bay leaf.

For a delicious marinade:

Water – 3 liters.
Salt – 3 tablespoons.
Sugar – 8 spoons.

How to preserve half-and-half salad:

Add a clove of garlic, 3 onion rings, a sprig of dill, a bay leaf to each jar, and pour a tablespoon of vinegar.
Cook the marinade from water with spices. When the salt and sugar dissolve, pour into the preparations.
Sterilize the jars for 10 minutes.

How to preserve tomato halves with basil

A small sprig of basil gives a special flavor note. I have been adding the spice to any winter tomato preparations for a long time. Sometimes there is only basil in the jar and nothing else. I recommend it.

For a liter jar:

Tomatoes in halves.
Garlic – 3 cloves.
Peppercorns, allspice and black – 6 pcs.
Basil, parsley - 3 sprigs each.
Bulb.
Sugar - a large spoon.
Vinegar 9% - spoon.
Salt - a small spoon.
Vegetable oil - a large spoon.

Refill for one and a half liters of boiling water:

Sugar – 6 spoons.
Salt – 2 tablespoons.

We prepare:

Place half of the seasonings in jars and fill the jar halfway with tomato slices.
Next, make a layer of onion rings, the other half of the seasonings. Next again tomatoes to the top.
Sprinkle salt with granulated sugar, pour vinegar and oil.
Pour boiling water over the tomatoes. It remains to sterilize the workpiece for 10 minutes, cool, and transfer to a storage location.

Tomato halves - recipe with mustard without sterilization

Mustard seeds act as an additional preservative, at the same time imparting some sourness and pungency to the tomatoes.

For the marinade:

Boiling water - liter.
Salt - a tablespoon.
Sugar – 3 large spoons.
Vinegar 9% - 50 ml.

For each liter jar:

Mustard seeds - 2 small spoons.
Garlic cloves – 3 pcs.
Allspice - a couple of peas.
Parsley sprigs.

How to marinate:

Divide the tomatoes into parts. Try to cut along the partitions so that the grains are not visible.
Place the spices suggested in the recipe on the bottom. Place tomato slices on top.
Make a dressing from boiling water and spices. Pour into containers.
After 10 minutes, when the contents have warmed up, pour back into the pan. Boil again and return to jars. Twist it.
Cool upside down and store for winter.

Video recipe with a step-by-step story about canning tomatoes in halves for the winter. Good luck with your preparations!