Finger-licking sliced tomatoes recipe. Tomato preparations for the winter: “Golden recipes”

Summer, unfortunately, is coming to an end. But you can capture its bright moments along with preparations for the winter! They, like a reminder of the hot and sunny season, will delight us in the winter cold. And by the way, advice: hide the jars with winter preparations further and deeper, in general, forget about them, so that in winter, in the most inclement weather, you can remember and enjoy a piece of summer!

Today we’ll start pickling “finger lickin’ good” tomatoes for the winter. To do this, take small tomatoes and preferably a hard variety. I use so-called “dulki” for pickling and choose those that are stronger. You will also need onions and garlic. For seasoning, I will use a combination of black pepper, cloves, bay leaf, parsley and vegetable oil. All these components are taken to taste; I have given only their approximate quantities. For the marinade, I took 2 liters of water, sugar and salt. This was enough for 4 liter jars and even had some left over. Use vinegar as desired if you doubt that the canned food will last for a long time. I add it at the end of cooking, a tablespoon at a time, just in case.

So, let's start cooking!

First, sterilize the jars for 2-3 minutes. Place on a dry, clean towel, bottom down, and cool. We immediately begin preparing the marinade. Pour water into the pan, add salt and sugar, wait until the liquid boils.

Cut the onion into thick rings and separate them from each other.

Coarsely chop the garlic.

We begin to form the blanks. Place parsley, black pepper, cloves, bay leaves, as well as garlic and a little onion on the bottom of the jars. Add a tablespoon of vegetable oil.

Cut the tomatoes in half and place them in jars, alternating with onions and parsley.

It’s better to lay the slices cut side down, so more will fit. Place the tomatoes right up to the neck. From these ingredients I got 4 completely filled liter jars, and no ingredients were left over.

Our marinade has already boiled for a long time, we remove it from the heat and pour in the tomatoes so that there is room left to the edge of the neck. It is not necessary to pour the marinade in a boiling state; it is enough for it to boil and cool slightly.

Place a cloth on the bottom of a pan of water and place the jars on top. As soon as the water boils, sterilize for 15 minutes. Then turn off the heat, pour in vinegar and add marinade if necessary. Cover with lids (also previously sterilized in boiling water), twist a little so as not to burn yourself, and remove from the pan.

Now screw the lids tightly and turn the jars over until they cool completely. We store the finger-licking salted tomatoes until winter in a dark, cool place. After opening - in the refrigerator.

Pickling “finger lickin’ good” tomatoes for the winter is complete! Bon appetit!

Finger-licking tomatoes canned in a jar are a great way to remember the taste of summer. In winter, when we lack fresh vegetables and fruits, tomato products perfectly complement our diet.

Today there are many recipes for canning tomatoes. Every housewife wants to surprise her family with something new and tasty every year. These recipes will not only impress your family, but will also allow you to enjoy the taste of the preparations year after year.

Tomatoes are one of the healthiest vegetables that we can consume all year round. The natural red dye they contain, lycopene, is one of the most powerful antioxidants. Thanks to this, tomatoes prevent atherosclerosis and cancer.

It is important that tomatoes do not lose these properties during heat treatment during canning. Therefore, regardless of the method of preparation, whether raw or cooked, tomatoes have rich nutritional properties.

When combined with appropriate herbs such as basil or oregano, they taste truly great. Therefore, it is not surprising that so many recipes for canning for the winter have appeared that will help maintain health and remind us of summer.

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

This winter recipe is incredibly delicious. This preservation will be a wonderful addition to the dinner table, as well as an excellent appetizer for any occasion. And most importantly, this recipe is very simple. Therefore, a lot of effort and time will not be spent on it.

To prepare this recipe you will need 3-4 kilograms of tomatoes, 5-6 onions. For the marinade we will need:

2 liters of clean water;
2 tbsp. l. salt with a small slide;
6 tbsp. l. Sahara;
35 pcs. allspice;
25 pcs. bay leaf;
1/3 tbsp. vinegar;
Sunflower oil.

Stages of work:

Be sure that all family members will like these tomatoes.

The second method of preparing preserves

As a rule, every housewife closes tomatoes according to several recipes at once. This recipe for canned tomatoes “Finger-licking good” for the winter is not like the others.

It is quite labor-intensive and time-consuming to prepare, but the result is worth it. Tomatoes prepared in this way are great for meat, sandwiches and salads.

Ingredients (per 0.5 liter jar):

1 kg of cocktail tomatoes (it is advisable to take both red and yellow);
4 tbsp. l. olive oil;
1 clove of garlic;
Salt, pepper, pinch of sugar;
1 sprig of thyme;
Basil leaves.

Marinade:

Spoon of capers;
1 clove of garlic;
Sunflower oil;
6-7 tbsp. l. olive oil.

Preparation:

Preheat the oven to 230ºC. Wash the tomatoes and divide them in half. Using a small teaspoon, remove the pulp from the tomato (the pulp can be used for salad or sauce). Place the processed tomatoes in a heat-resistant bowl;
Drizzle 4 tablespoons of olive oil evenly over the tomatoes, sprinkle chopped garlic, salt, pepper and add a pinch of sugar; We supplement everything with a sprig of thyme and torn basil leaves;
Next, carefully mix everything and place in a very hot oven. As soon as the tomatoes are inside the oven, immediately turn it off. Leave the tomatoes for 12 hours;
As soon as time has passed, we take them out and put them in a pre-sterilized jar. On top add a whole peeled clove of garlic, capers and pour in a mixture of olive and sunflower oil. The result should be whole tomatoes drenched in oil. They must be stored in a closed jar in the refrigerator.

Tip: you should start cooking the tomatoes in the evening so that they simmer in the oven all night.

Finger-licking pickle made from tomato slices

The taste of pickles directly depends on the seasonings that are added. This recipe for pickling tomatoes in finger-licking slices for the winter uses a classic combination of additives that highlight the taste of vegetables.

Ingredients:

1 kg of ripe tomatoes;
10 grains of black pepper;
A piece of horseradish stick;
1 tbsp. l. salt;
3 sprigs of dill with inflorescences;
1 onion
10 mustard seeds;
6 pcs. bay leaf;
3 cherry leaves.

Wash the tomatoes thoroughly, remove the stems and pierce them with a fork in several places. Place tomatoes and spices in layers in a ceramic dish. The first layer consists of tomatoes, on which we place pepper, horseradish and dill. And so on until the end.

In a saucepan, cook the brine: a liter of water, salt, mustard, onion, cut into strips, cherry and bay leaves. Pour brine over the tomatoes, cover and leave for 3 days until fermentation.

After this, you need to transfer the tomatoes into sterilized jars and fill with the remaining brine. Sterilize jars for 15 minutes. Then roll up, place the lid down and wrap.

Such dissimilar tomato recipes “You'll lick your fingers” will delight your family in the winter.

In winter, it’s hard to imagine a home-cooked meal without canning. Since in winter, fresh vegetables cost a lot of money. Therefore, housewives have been stocking up on vegetables since the summer.

These 3 recipes for clogging tomatoes differ in composition and method of preparation. Therefore, every housewife can choose her own recipe.

What could be more pleasant when homemade, fragrant and large tomatoes ripen in your own garden? At first, housewives are happy to prepare salads, gravies and other delicacies from them. But later the thought strikes me of halving the tomatoes for the winter. After all, they turn out juicy, tender and seem to melt in your mouth. This way the pleasure from the fruit lasts almost the whole year. It makes you happy both at a traditional family dinner and at the festive table.

Tomatoes have fragile skin and a fleshy texture. Therefore, to prevent the preservation from turning into puree before winter, it is necessary to take into account some subtleties in preparation:

For better shape retention and aesthetic appeal, it is recommended to use firm varieties of vegetables.
Marinade for preparations includes more ingredients than you might think. Do not neglect fragrant herbs and various varieties of pepper - from allspice to hot.
Also, the taste of the brine depends greatly on the vinegar. If you replace your usual acid with wine or apple cider vinegar, you can easily find a new “signature dish”.

Useful properties of tomatoes

The fruits contain a storehouse of beneficial properties for humans:

Have a beneficial effect on the condition of the skin.
Useful for heart diseases.
Helps with depression.
And also get rid of excess weight.

Marvelous! Until the middle of the last century, the tomato was considered a poisonous berry, and they tried not to eat it in Europe.

Selection and preparation of product for pickling

There are also several tips for preparing juicy and beautiful canned tomatoes for the winter from halves:

Tomatoes need to be cut. So that the pulp remains on the cut, but not the seeds. If this does not work, it is recommended to get rid of the seeds on the surface to preserve the appearance. Especially if the tomatoes are pink.
It is recommended to lay tomatoes with the cut side down, and you should not put too much pressure on the fruit.
To accommodate more tomatoes, you can compact them a little by tapping the bottom of the jar lightly on a towel laid out on the table.
It is not necessary to wrap the tomatoes in something warm after twisting; they can soften. Simply turn the jar over until it cools completely.
The most important thing in twisting is the marinade. It is he who needs to be given maximum attention.

How to prepare tomatoes in halves for the winter

There are several particularly popular ways of preparing fruits for storage until winter. Each of them is unique, but at the same time simple. In order to find out which one is the best, you need to try each one at least once.

Classic recipe for the winter “You'll lick your fingers”

The most popular tomato recipe is undoubtedly the finger-licking pickled halves. The name fully justifies itself: the tomatoes are very tasty, and the brine is invigorating. To prepare you will need:

Boiling water – 3 liters.
Sugar – 8 spoons.
Salt – 3 tablespoons.
Tomatoes (full of them).
Garlic – 1 clove.
Onion – 1 small.
Bay leaf, dill.
Vinegar 9% – 1 spoon.

The first three products are needed for the solution. You just need to boil the liquid and dissolve the salt and sugar. Next, all other products should be placed at the bottom of the jar, filled with tomatoes up to the neck, pour in a spoonful of vinegar and fill to the brim with the resulting brine. Let it sterilize for 5-7 minutes and roll up the lid.

Without sterilization

Canning is possible without sterilization. And since tomatoes initially contain a lot of acid, this is not necessary at all. If the fruits are sweet and the housewife has doubts, you can add more acid.

With onions and butter

A simple recipe that combines juicy tomatoes and crispy pickled onions. The classic recipe for a 1 liter jar requires:

tomatoes to the brim;
onion 1-2;
garlic cloves – 3;
butter – 2 tablespoons;
salt, sugar, vinegar;
greens, allspice, cloves.

First you need to prepare the pickling by dissolving 2 tablespoons of sugar, 3 salt and 2 vinegar in boiling water, with the addition of some spices. Next, you need to put the remaining spices in the jar. Peel the onion and cut it crosswise, and lay it out in layers with the tomatoes. When the jar is filled to the neck, you need to pour in 2 tablespoons of oil and fill it to the brim with brine. Let stand for 5-7 minutes and preserve.

With hot pepper

Spicy and aromatic sliced tomatoes can be salted for the winter with capsicum. To do this you need, based on a 3-liter jar:

Fruits in halves - to the edges.
Capsicum – 4 medium.
Garlic cloves -
White onion - ½ head.
Carrots – ½.
Bell pepper -
Greens, bay, allspice, cloves - the quantity is for everyone.

For the marinade:

sugar – 150 grams;
salt – three times less;
vinegar - an incomplete glass.

All additional ingredients must be placed on the bottom and topped with tomatoes. Fill with boiling water and after 5 minutes pour the water into the sink. Repeat the action and pour the solution into a saucepan, add the ingredients for the marinade, dissolve everything and fill the jar again with the resulting solution. Then wait 7 minutes and roll up. Turn over and leave to cool.

With mustard

To marinate a tomato with mustard, in the classic “Finger-lickin’ good” recipe, replace part of the sugar (4 tablespoons) with 2 tablespoons of mustard. Otherwise close without changes. It is recommended to add mustard not to the brine, but directly to the bottom of the jar. This will make the taste brighter and richer.

With basil

The more aromatic herbs in the preserves, the more aromatic the finished dish. Basil is the king of natural scents.

When canning, you should remember that real herbs cancel out the smell of any other. To prepare tomatoes with basil you need:

The fruits are to the brim.
White onion – 1 small.
Garlic cloves – 2-3.
Oil – 1 spoon.
Salt, sugar, vinegar.
Greens, allspice.
Basil green and purple.

It is necessary to boil the liquid by dissolving 2 tablespoons of sugar, 3 of salt and 2 of acid. Next, put all the ingredients in a container, pour oil on top, cover with brine, wait 7 minutes and twist. Salted tomatoes with basil are ready.

With onions and garlic in 1 liter jars

To properly marinate tomatoes with onions and garlic, you need to take:

Fruits - up to the neck.
Onion –
Garlic cloves -
Allspice – 7 peas.
Dill – 1 sprig.
Oil – 1 spoon.
Horseradish leaf – 0.5.
Laurel – 1 leaf.
Parsley.

Salt – 2 tablespoons.
Sugar – 6 spoons.
Vinegar – 1 teaspoon.

You need to make a classic marinade of water, sugar, salt and pepper. Leave to cool. Carefully place the components down, fill to the top with tomatoes, pour in the acid and oil and fill with the solution. Cover with a lid for 5 minutes, then roll up.

Be sure to boil the lids.

Sweet tomatoes halved

If the fruits are sweet, this is an excellent reason to pickle them according to a new recipe. To do this, you must first post:

Garlic – 1 clove.
Sweet pepper – 1.
Capsicum - 0.25.
And place the tomatoes on top to the neck.
Pour in vinegar - 25 grams.

25 grams of salt;
50 grams of sugar;
1 laurel leaf;
and 2 liters of water.

Cover the contents of the container with salting, roll up the lid and let cool.

Without vinegar

You can also pickle halved tomatoes for the winter without vinegar. For this you will need:

The fruits are chock full.
Garlic cloves –
Whole pepper – 5 peas.
Dill – 1 sprig.
Oil – 1 spoon.
Horseradish leaf – 0.5.
Cherry or currant leaf.
Parsley is a sprig.

Salt – 2 tablespoons.
Sugar – 6 spoons.
Ascorbic acid – 1 tablet per 0.75 liter.

No salting is required to prepare this recipe. Just put all the ingredients in a jar, cover everything with tomatoes, and just put the dill on the very top. Put salt, sugar, acid on top and fill with boiling water. Let it brew for 7 minutes and you can safely roll up the jar.

Ingredients for Finger-licking Tomatoes:

For 2-3 kg. medium sized red tomatoes
1 head of garlic,
2 small onions,
3 tablespoons vegetable oil,
parsley.

Marinade: for 1 liter of water
50 ml. 9% vinegar,
1 tbsp. salt with a small slide,
3 tbsp. without a mountain of sugar,
1 tsp peppercorns,
1 tsp allspice,
bay leaf.

Finger licking tomato recipe:

Place chopped parsley and garlic on the bottom of the prepared jars, pour in calcined vegetable oil (1 tablespoon per liter jar).

In the tomatoes we make holes in the stem with a toothpick, this way there is a greater chance that they will not burst, and they will be soaked in the marinade better.

Place strong, clean, dry tomatoes in jars on top of the greens. Large ones can be cut in half. Place a couple of onion rings on the tomatoes.

Boil the marinade, turn off the heat and pour in the vinegar. A three-liter jar requires 1.5 liters of marinade, a two-liter jar requires 1 liter, and a liter jar requires 500 ml. If your tomatoes are very small, expect to use a little more salt and sugar than in the recipe.

Pour the marinade over the tomatoes, and the marinade should not be boiling: hot, but not boiling. Sterilize for 12-15 minutes.

Hi all! Today I will share a very tasty recipe for canned tomatoes for the winter, cut into slices 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 tasty 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 jars.

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

Finger-licking sliced ​​tomatoes recipe. Tomato preparations for the winter: “Golden recipes”