The twist is finger licking good. Tomato slices for the winter

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

It happens that the tomato harvest is not entirely successful. Lots of unripe fruits, rotten. But this does not mean that all tomatoes will simply have to be disposed of. These tomatoes can be used to make an excellent winter snack if you cut them into slices, pickle them deliciously and preserve them in jars. In this article we will present you the best, in our opinion, recipes for sliced tomatoes for the winter. You will be surprised how original tomato preparations turn out.

Every housewife who loves and is accustomed to canning vegetables in the summer will probably think about the difference between preparing chopped tomatoes and whole ones. To preserve tomatoes in slices, you need to properly prepare for the process of rolling them.

We will explain to you step by step what you need to do and how to make quality snacks from chopped tomatoes:

Choose fleshy fruits. It's okay if there are damaged parts on them - you just cut them off.
The cut can be any. As a rule, housewives cut tomatoes into slices or rings.
It is very important to follow a clear recipe in each marinade recipe for chopped tomatoes. If you add more or less of any ingredient than it should, the taste will be distorted.
All rolled up jars of chopped tomatoes should cool with their lids down.
Be sure to lower the tomatoes, rolled up with metal lids, into the basement or any other dark and cool room.

Sliced tomatoes for the winter: “Slices” recipe

Let's start with the simplest recipe for canning chopped tomatoes and onions for the winter. We provide detailed instructions for their preparation:

Cut 2 kg tomatoes into slices
500 g of onions should be cut into half rings or rings
Sterilize the jars. Place tomatoes on the bottom and onions on top
Prepare the marinade for tomatoes:

pour 3 liters of water into a saucepan
add 150 g of salt and 170 g of granulated sugar to the water
after the brine boils, pour 1 tbsp into it. table vinegar
remove marinade from heat

Pour the marinade over the tomatoes and leave for 7 minutes. pasteurize. After this, roll up the jars with lids.

How to preserve chopped tomatoes in gelatin?

Tomatoes acquire a very unusual taste when gelatin is added during the canning process. We will present you a good recipe for chopped tomatoes with garlic for the winter, with gelatin added to the marinade:

Cut 2 kg of tomatoes into rings. Make sure that the thickness of each ring does not exceed 1.5 cm.
500 g of onions must be chopped, as in the previous recipe, into half rings.
Cut the head of garlic into thin slices.
At the bottom of each jar that you take for rolling tomatoes, place the following products:

bay leaf
a few peas of allspice
dill umbrella
a few stalks of parsley

Tomatoes, onions and garlic are placed on top of the greens.
Prepare a marinade for these tomatoes:

Soak 25 g of gelatin in a glass of water - it will swell for 45 minutes.
Dissolve 100 g of sugar and salt in 1.5 liters of water - let the brine boil
after the brine boils, pour the prepared gelatin into it and stir everything well

Fill the jars with tomatoes with marinade, and then roll them with tin lids.

How to preserve green chopped tomatoes for the winter?

Green tomato lovers will appreciate the recipe below. On your winter table you will have a delicious appetizer of green tomatoes stuffed with herbs. To make such a blank, you need:

Wash 1 kg of green tomatoes (it is better to choose small fruits). Cut them open to get some of the pulp out.
Finely chop 150 g of celery and parsnips, 50 g of garlic with a knife.
Spoon the herb and garlic mixture into each tomato.
Place the stuffed tomatoes in a deep pan, and then place a heavy weight on them. They should remain in this state for 6 days.
On day 7, place the tomatoes in jars. The juice that they release must be boiled and poured over the tomatoes. After which the cans are rolled up with tin lids.

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

The following recipe will appeal to lovers of savory snacks. We will share with you a recipe for canning chopped tomatoes in Korean. They turn out so delicious that you will simply lick your fingers:

Take 2 hot peppers and cut them into rings
Then chop 7 cloves of garlic into thin slices
Cut 1 kg of tomatoes into slices. In this recipe, tomatoes can also be cut into rings, the thickness of which will not exceed 1 cm
Grate 2 carrots on a coarse grater
Chop 1 bunch of dill, parsley and basil with a knife
Place the prepared vegetables in the pan. Fill them with:

1 tbsp. salt
1.5 tbsp. Sahara
Korean carrot seasoning (add to taste)
Pour enough water to cover all the ingredients in the pan.

After everything boils, pour 50 ml of vinegar and vegetable oil into the tomatoes.
Pour the mixture into jars and seal them with lids.

Recipe for chopped tomatoes in their own juice for the winter

An unusual taste is obtained by canning chopped tomatoes in their own juice without sterilizing the jars. The recipe that we will present to you includes many technological processes, but you should take the time to complete them - the snack will turn out amazing. What to do:

Line a baking sheet with parchment paper. Place tomatoes cut into 4 pieces on it. You will need 1.5 kg of tomatoes.
Sprinkle the tomatoes with a mixture of sugar (4 tbsp), salt (the same amount) and pepper (1 tbsp).
Place the tomatoes in the oven, which should be preheated to 125 °C. Tomatoes should be in it for 8 hours. It is recommended to open the door slightly so that the liquid from the vegetables evaporates faster.
Prepare the marinade for preservation - finely chop 1 bunch of dill and basil, pour 1 tbsp into the greens. vegetable oil and balsamic vinegar. Mix everything well.
When the tomatoes are ready, remove them from the oven, place them in jars and pour the marinade over them.

Recipe for chopped tomatoes for the winter in salad

Sliced tomatoes go well with other vegetables. You can close all kinds of salads for the winter, but we will share with you 2 of the most original recipes for sliced tomatoes for the winter:

Close up of the red bell pepper salad:

Cut 1 kg of pepper, carrots and onions into strips
Cut 3 kg of ripe tomatoes into thin half rings
Mix vegetables together in one bowl. Sprinkle them with 1 tbsp. salt, and then mix everything thoroughly.
Set the vegetables aside for 12 hours. During this time they should be saturated with each other’s aromas and release their juices
The juice needs to be boiled. After it boils, pour the vegetables into it and boil them for 20 minutes.
After this, the salad can be placed in jars and rolled up

Close up chopped tomatoes and cauliflower for the winter:

Take 2 kg of tomatoes and cut them into slices
Separate 1 kg of cauliflower into florets
Slice 2 bell peppers
Place 2 cloves of garlic, a sprig of dill and a bay leaf on the bottom of the jars
Place peppers on top of the seasonings, then tomatoes and cabbage should be at the very top
Pour boiling water over the salad. After 20 min. everything needs to be poured into a saucepan
Add sugar and salt to the water (for 1 liter of water there should be 3 tablespoons of sugar and 2 tablespoons of salt)
When the brine boils, add 1 tbsp. mustard seeds
Pour in the marinade. Add 1.5 tbsp to each jar of salad. vinegar (if you take liter jars)
Roll up the jars with lids, wrap them in a blanket, and after 12 hours lower them into the basement

How to make jam from chopped tomatoes?

We cannot ignore the original recipe for tomato jam. It is very easy to prepare, but not many people take it up, thinking that it will turn out something tasteless. Don’t be afraid to experiment, and you will never regret preparing this sweetness for the winter:

Prepare a soda solution - dilute 20 g of soda in 1 liter of water
Cut 2 kg of green tomatoes into small pieces. Fill them with soda solution and keep them there for 4 hours
When the specified time has passed, rinse the tomatoes under cold water.
Boil sugar syrup - pour 2.5 kg of sugar with water until it completely dissolves
While the syrup is boiling, separately fry 500 g of walnuts in a frying pan. This will only take 3 minutes.
Mix tomatoes and nuts in sugar syrup. Let the jam sit for 9 hours
After this, boil the jam and set it aside again for 9 hours. Carry out this procedure 3 times
Pour the jam into jars and roll them up

The kitchen is a place where every housewife can create magic. We wish you to always produce any dishes in your kitchen. Let the preparations for the winter turn out especially tasty. We hope that you will like the recipes we have chosen for you, and you will delight your loved ones in winter with a delicious appetizer of chopped tomatoes.

Video: “Original recipes for canning tomatoes”

Greetings, dear friends! The tomato harvesting season is in full swing, and it's time to prepare delicious pickled tomatoes for the winter. This year I was going to prepare pickled tomatoes for the winter in jars. But this summer my daughter and I visited my grandmother, and she advised me to make finger-licking pickled tomatoes.

He says everyone on the street prepares these marinated tomatoes with vinegar, and they are not overjoyed at the successful proportions of the marinade. My grandmother is a distinguished “conservative”, she knows a lot and can do a lot more, so I trust my grandmother’s experience and taste unconditionally. Grandma suggested that in order for pickled tomatoes to live up to their name, you must add parsley “in all its forms” to the jar of tomatoes: greens, stems, roots.

She says that cucumbers “love” dill, and tomatoes “love” parsley. Therefore, there is no need to add dill to tomatoes, just parsley. Looking ahead, I will say that the recipe for pickled tomatoes without sterilization, with triple filling. The following proportions of tomato and marinade are enough for a three-liter jar, so calculate the products for preservation correctly. If you are still wondering how to pickle tomatoes, then let's go to the kitchen!

Ingredients

1.5 kg. tomato
1-2 pcs. parsley root
½ bunch of parsley
1 piece horseradish root
½ pcs. carrots
1 head of garlic
5-8 black peppercorns
1-2 pods of hot pepper

Marinade:

1.5 liters of water
3 tbsp. Sahara
1.5 tbsp. salt
65 ml. 9% vinegar

How to pickle tomatoes

Preparing pickled tomatoes for the winter begins with preparing the jars. We wash the jars and sterilize them in any convenient way. The lids can also be boiled in boiling water in advance. Next comes the most “labor-intensive” part of the recipe: preparing “tasty” additions to our pickled tomatoes.

We clean and chop the carrots, horseradish root, parsley root, do not forget about the garlic, parsley, black peppercorns and hot peppers. At this stage, it’s also a good idea to put some water on the stove to heat up.

Then it’s the tomato’s turn: first wash the tomatoes in running water and then put them in jars. The jars need to be shaken during the process so that the tomato fits as much as possible. But under no circumstances should you press the tomatoes into the jar, otherwise they will crack during the preservation process.

Now we fill the jars of tomatoes with boiling water - this will be our first filling.

We let the jars with the first fill sit for 20 minutes, and then pour them into a separate pan, preferably with a volume mark in liters, so that we can understand how much marinade we need to cook. We save the water from the first pour; we will prepare a marinade based on it.

Prepare a marinade based on the water from the first pour: add salt and sugar to a saucepan with water, pour in vinegar. Place the marinade on the stove, cover with a lid and bring to a boil.

Pour the boiling marinade into the jars of tomatoes - this will be our third pour.

Immediately roll up the lids of the cans of tomatoes, turn them over and wrap them in a blanket for a day until the cans have cooled completely. We put the cooled tomatoes in jars for storage in a cellar or dark pantry. Pickled tomatoes can be stored at room temperature in your apartment all winter.

Chop the dill and parsley, cut the garlic into pieces. Place in the bottom of clean, dry jars. Add a piece of hot pepper. Heat the vegetable oil and pour it into jars (1 tablespoon each).

Wash the tomatoes, cut them in half and fill the jar with halves. Place thin onion rings between the tomatoes (1 onion per jar). The tomato halves should be placed quite tightly, shaking the jar.

Prepare the marinade: bring water to a boil, add salt, sugar, black pepper and allspice, bay leaf. Pour in vinegar. Let the marinade simmer for 3-4 minutes, turn off the gas. Pour the hot (not boiling) marinade over the tomatoes. For one liter jar of tomatoes you need 200-250 ml of marinade. Sterilize jars of tomatoes for 12-15 minutes from the moment the water boils.

Immediately screw the cans of tomatoes, turn them over and wrap them in a warm blanket. Leave until completely cool. Place these wonderful, incredibly tasty pickled tomatoes “You'll lick your fingers” for storage in the pantry. Stored in a city apartment.

Calories: Not specified
Cooking time: Not specified

I like it when guests come, I take out another jar of this deliciousness from the shelf in the pantry, and in a couple of minutes a fragrant snack appears on the table. This preparation has helped me out more than once, as well as these two jars can make setting the table for unexpected guests much easier. I also learned how to prepare an amazing tomato sauce based on this preservation. You can’t imagine how delicious it is to pour this sauce over an appetizing shish kebab, or just a fried chicken, or season lasagna with it, coat pizza, add it to vegetable stew.

I’m not a big fan of making complex preparations, but it turns out that such a salad can be made even if you are a busy person, because it will take little time to preserve, and the preparatory processes are quite simple - you just need to cut the washed tomatoes into slices, and the peeled onions into half rings . Next, separately cook the marinade, add traditional ingredients, and place it in clean jars. The last stage is sterilization of the salad, but you don’t need to be scared of this process, because in fact there are several options for how best to do this: you can do it the classic way in a saucepan in a water bath, or you can do it in the oven (preferably with a convector).

This salad is perfectly stored throughout the year in an apartment on a shelf or in a dry basement.
The amount of tomatoes, herbs, spices, oil is calculated for 1 0.5 l jar

- ripe tomato fruit (variety "Slivki" or "Chumak" - 3-4 pcs.,
- onion – 1 pc.,
- garlic – 1-2 cloves,
- fresh herbs (parsley, dill, basil),
- vegetable oil – 3 tbsp.

marinade per 3 liters of water:

- white granulated sugar – 7 tbsp.,
- finely ground non-iodized kitchen salt – 3 tbsp.,
- dried laurel leaf – 2-3 pcs.,
- allspice fruit – 5-7 pcs.,
- table vinegar (9%) – 1 tbsp.

Recipe with photos step by step:

Preparation:

We sort through ripe tomatoes for preservation, selecting fruits with fleshy pulp and thick skin. Wipe the washed fruits dry, then cut into slices.
Wash the peeled onion thoroughly, then chop it into rings or half rings (if the head is large).

We wash the salad jars, steam them or in any convenient way. Then at the bottom of each container we place peeled garlic, washed and dried fresh herbs, spices and pour in oil.

Next, first lay out the onion, and then carefully place the tomato slices on it.

Cook the marinade in a saucepan; to do this, add kitchen salt and granulated sugar to boiling water, then add table vinegar and boil slightly for 5-7 minutes.
Pour hot brine into the salad jars and set them to sterilize for 10 minutes.

We close the jars with lids, wrap them as usual, and after a couple of days we place the preserves on a shelf in the pantry. We remind you that last time we cooked