Tomato slices without onions for the winter recipes. Delicious recipes for canned tomatoes in halves for the winter, with and without sterilization

Tomato halves for the winter

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

• To prevent tomatoes from falling apart during canning, choose firm varieties, then they will retain their shape well during cooking.
• Any preparation, including tomatoes, is never complete with one or two ingredients. The brine and marinade for tomatoes can be varied with all kinds of herbs, different types of pepper: allspice, black, hot.
• Change the taste of pickling by using different types of vinegar. Not only the table one, but also the apple one is perfect. You can try adding wine, it's not too expensive. Don’t be afraid to experiment, friends, in winter you will praise yourself, and your guests who have tasted an unusual salad of halved tomatoes will be known as a sophisticated housewife.

Some tips for cooking tomatoes:

• Try to cut the tomatoes into halves so that the seeds are not visible, then the vegetable will not fall apart during canning, and the grains will not float in the marinade. Take a closer look at the tail, you can mark a cut there.
• Place tomatoes in jars with the cut side down, more will fit.
• In order for the halves to fit tightly into the jars, place the filled jar (or during the stacking process) on a towel, folded several times and spread on the table, and tap the jar on the table (lightly and gently, do not overdo it).
• After sterilization, the jars do not need to be wrapped; the tomatoes may become too soft. Just turn it upside down, and when cool, check to see if the marinade is leaking. If necessary, reroll.
• Make sure that the quantities of ingredients are correct. By not reporting, or by overdoing some, you can ruin the preparation (we are talking about salt and vinegar).

Tomato halves for the winter - the best recipes

Large ripe tomatoes hanging on a branch are pleasing to the eye and make gardeners proud. 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.

In addition to the standard set of spices - bay leaf, pepper, vinegar, the marinade in the preparation can be varied with herbs and herbs.

What to add to preservation:

Different types of peppers - hot chili, sweet peas. Many housewives replace table vinegar with apple cider vinegar. Homemade vinegar is especially good. 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 during heat treatment, and 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:

1. Divide the tomatoes into parts (halves, quarters if too large).
2. Place onion, cut into rings (I prefer thick ones), cloves, and peppercorns onto the bottom of liter jars. Pour in oil.
3. Fill the jar with tomato slices. Do not compact too hard, otherwise they will be crushed.
4. Prepare the brine from the ingredients specified in the recipe.
5. 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 a little 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:

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

Add to the collection of tomato recipes:

In its own juice.

No vinegar.

With grapes.

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 a classic recipe for preparing food 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:

1. Place parsley, pieces of capsicum, peas, bay leaves, and onion rings into each jar. Splash some oil.
2. Place the halves cut side down.
3. Make the marinade and pour into jars.
4. 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 be included in the golden collection of winter tomato preparations.

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:

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

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:

1. Place half of the seasonings in jars and fill the jar halfway with tomato slices.
2. Next, make a layer of onion rings, the other half of the seasonings. Next again, tomatoes to the top.
3. Pour salt and granulated sugar, pour vinegar and oil.
4. 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:

1. Divide the tomatoes into parts. Try to cut along the partitions so that the grains are not visible.
2. Place the spices suggested in the recipe on the bottom. Place tomato slices on top.
3. Make a dressing from boiling water and spices. Pour into containers.
4. After 10 minutes, when the contents have warmed up, pour back into the pan. Boil again and return to jars. Screw it on.
5. 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!

kulinarnayamozaika.ru

Tomatoes with onions and butter - recipe

In preparing halves according to this recipe, the tomatoes do not fall apart, and the brine is like nectar! But the preparation and recipe are as simple as possible.

For a liter jar of blanks you will need:

• The tomatoes are large and ripe.
• Onions – 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 placed here, but if desired (if there are doubts about the safety of the workpiece), then pour in a spoon.

How to make tomato salad:

1. Cut the tomatoes into halves (divide especially large specimens into four parts, or even smaller ones if they are very large).
2. Place onion, cut into large rings, pepper, cloves at the bottom of a 1-liter jar and pour in vegetable oil.
3. Place the tomatoes on top and pour the boiling sauce over them.
4. Sterilize the salad jar for 15 minutes. You can roll it up.

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:

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

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

Even someone who doesn’t like onions at all, in halves prepared according to this recipe, will eat them in unlimited quantities and praise them. As I told you, be sure to take an interest.

So, you will need for one liter jar:

• Tomatoes.
• Onions - 1–1.5 pcs in each liter jar.
• Garlic - 3 cloves per jar.
• Sunflower oil – 2 tbsp. spoons.
• Salt with sugar.
• Vinegar.
• The original simple recipe suggests adding a sprig of dill, but I don’t.

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

How to cook tomatoes in halves according to this recipe:

1. Place onion rings in liter jars - cut them coarsely and add them without being greedy. Add garlic, halved tomatoes and pour marinade over it.
2. How to make the marinade: add the ingredients to boiling water and boil for 5 minutes.
3. Fill the jars with marinade and sterilize them for 10 minutes. There should be enough marinade for about ten liter jars.

Tomato halves with onions and butter for the winter, recipe with photos without sterilization

Cut the tomatoes into slices and the onion into half rings. Place vegetables in jars, alternating layers.

Pour hot water over the tomatoes and onions and leave for 10 minutes, covering with a lid.

Drain the water into a saucepan, pour in the oil, vinegar, add salt and sugar, cook the marinade, bring to a boil, stir and remove from the stove.

Pour the hot marinade over the tomatoes.

Cover the jars with lids and insulate them with a blanket until they cool completely.

Ready-made tomatoes, halved with onions and butter, are ideally stored all winter in the pantry. This appetizer can be served as a salad, or as a separate dish.

Tomato halves for the winter - the best recipes

Large ripe tomatoes hanging on a branch are pleasing to the eye and make gardeners proud. 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

In addition to the standard set of spices - bay leaf, pepper, vinegar, the marinade in the preparation can be varied with herbs and herbs.

What to add to preservation:

Different types of peppers - hot chili, sweet peas. Many housewives replace table vinegar with apple cider vinegar. Homemade vinegar is especially good. 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 during heat treatment, and 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.

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

How to prepare the salad:

1. Divide the tomatoes into parts (halves, quarters if too large).
2. Place onion, cut into rings (I prefer thick ones), cloves, and peppercorns onto the bottom of liter jars. Pour in oil.
3. Fill the jar with tomato slices. Do not compact too hard, otherwise they will be crushed.
4. Prepare the brine from the ingredients specified in the recipe.
5. 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 a little 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.

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

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 a classic recipe for preparing food 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:

1. Place parsley, pieces of capsicum, peas, bay leaves, and onion rings into each jar. Splash some oil.
2. Place the halves cut side down.
3. Make the marinade and pour into jars.
4. 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 be included in the golden collection of winter tomato preparations.

• 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:

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

Source: https://vurozhae.ru/kulinariya/pomidory-polovinkami-s-lukom-i-maslom-na-zimu-retsept-s-foto-bez-sterilizatsii.html

Marinated tomato halves with hot peppers

The preparation according to this recipe will appeal to lovers of spicy things, this is exactly how the filling turns out, and you can’t help but love the tomatoes themselves.

For a liter jar you will need the following ingredients:

• Tomatoes - halves.
• Onion – 1 pc.
• Parsley – 2 sprigs.
• Garlic – 3 cloves.
• Sunflower oil – 3 tablespoons.
• Bay leaf – 3 pcs.
• Hot pepper - 1-2 cm piece.
• 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 prepare marinated halves:

1. Place parsley, both types of peppers, bay leaves, garlic and onion rings at the bottom of the jar. Pour in oil.
2. Place the halves tightly, cut side down, and begin preparing the marinade. Boil the filling, adding vinegar at the end, and immediately pour into the tomatoes.
3. As in other recipes, sterilize the tomatoes for about 10 minutes and then roll them up.

Tomato halves with onions and oil for the winter without sterilization

A quick and tasty salad for the winter. The recipe does not require sterilization.

• 2-2.5 kg of tomatoes;
• 4 onions;
• black peas;
• dried dill;
• Bay leaf.

• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. vinegar 9%;
• 1.5 tbsp. l. vegetable oil.

1. We pre-sterilize the containers in any convenient way. Then we proceed to preparing the workpiece itself.
2. Chop the onion into thin half rings. Cut off the stem of the tomatoes, then divide the fruit in half. Cut large fruits into 4 parts.
3. In each jar (1-1.5 liters) we send 1 bay leaf and 4-5 peas. Then add a little dried dill and start layering the onions and tomatoes.
4. Fill the contents of the containers with boiling water. Cover with lids and leave for at least 15 minutes. This provides additional sterilization for both jars and vegetables.
5. Then pour the liquid into the pan. Add salt, sugar and vinegar. We add vegetable oil not to the marinade, but to the jar. 1.5 tbsp. l. into a liter container. Add the oil before the brine is ready.
6. When the marinade boils, pour it into our preparations. Roll up the lids. Turn them upside down, cover with a blanket and leave until completely cool.

Tomatoes for the winter - finger-licking salad - recipe

An incomparably delicious salad from the collection of golden preservation recipes, under the general title “You'll Lick Your Fingers.”

To prepare the marinade, take:

• Boiling water – 3 liters.
• Sugar – 8 spoons.
• Salt – 3 tablespoons.

For the salad you will need:

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

How to prepare halved tomato salad for the winter:

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

Georgian recipe

Another wonderful way to cook green tomatoes by halves. Washed celery (greens), cilantro and parsley crumble. They are mixed with finely chopped hot pepper and garlic. The tomatoes are halved, but not cut all the way, so that they look like an open suitcase. The filling is pushed into the cut, and the tomatoes are tightly placed in a wide bowl, interspersed with the same filling and bay leaves. To make the brine, boil water with salt (three spoons for every liter), pour it into the chilled stuffed tomatoes in halves, and place a weight on top. Covered with a clean cloth, the container is left in the kitchen for 3-4 days until fermentation begins, and then taken out for two weeks in a cool place. After this time, the tomatoes can be eaten. If you want to roll up Georgian tomatoes in halves for the winter, put them in a jar, fill them with brine to the very top and cover them with plastic lids. They will have to be stored in the cold.

Halves of tomatoes with mustard - recipe

You will need:

• Tomatoes.

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

For each 1 liter jar:

• Grain mustard – 2 teaspoons.
• Allspice – 2 peas.
• Garlic – 3 cloves.
• Parsley.

How to make preparations for the winter according to this recipe:

1. Cut large tomatoes in half. Try to make sure that no grains are visible on the cut.
2. Place garlic, mustard seeds, pepper and parsley on the bottom of the jars. Top with tomato halves, cut side down.
3. Make the marinade, boil for 3-4 minutes and pour. Next, the jars need to be sterilized for 10–12 minutes and then rolled up. You can do it; there are other preparations in another article.

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:

1. Divide the tomatoes into parts. Try to cut along the partitions so that the grains are not visible.
2. Place the spices suggested in the recipe on the bottom. Place tomato slices on top.
3. Make a dressing from boiling water and spices. Pour into containers.
4. After 10 minutes, when the contents have warmed up, pour back into the pan. Boil again and return to jars. Screw it on.
5. 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!

Ingredients for Finger-licking Tomatoes:

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

Marinade: 50 ml per 1 liter of water. 9% vinegar, 1 tbsp. salt with a small slide, 3 tbsp. without a slide 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 tbsp 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.

When preparing vegetables for the winter, you want to prepare as many snacks as possible that could significantly diversify the winter menu. After all, the usual pickled cucumbers and tomatoes can become quite boring over the winter. There are plenty of options for preparing vegetable snacks for the winter. In this article we will learn how to prepare tomatoes in slices for the winter.

How to prepare tomato halves for the winter - recipe with basil

The result will be an incredibly tasty, piquant filling. And it will give it a wonderful touch of basil. By the way, I sometimes roll whole tomatoes without any spices at all, just salt and sugar. But I definitely add a sprig of basil! And it turns out just something amazing! .

To prepare delicious spicy tomatoes in halves you will need for a liter jar:

• The tomatoes are large.
• Allspice and black pepper – 6–7 peas each.
• Parsley and basil - 3 sprigs each.
• Garlic – 3 cloves.
• Onion – 1 pc. medium size.
• Sugar - a spoon.
• Vegetable oil and table vinegar - a spoonful.
• Salt – 1 teaspoon.

To fill: for 1.5 liters of water, take 2 tablespoons of salt, 6 tablespoons of sugar.

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

1. At the bottom of the jar we put half of the aromatic spices, except onions, and fill the jar with tomatoes to the middle.
2. Next, lay out the onion cut into large rings, the rest of the basil and parsley and then add the tomato halves to the very top. When laying them, do not press them against each other; it is better to tap the jar on a towel spread on the table, as I taught at the beginning.
3. All that remains is to add salt and sugar to the mixture and pour in oil and vinegar. Next, pour boiling water and sterilize the jar for 10–12 minutes, covering it with a lid.

Tomato halves for the winter - finger-licking recipes

I think I’m not the only one who has encountered the problem of large tomatoes. When they begin to mature, we rejoice and brag about our achievements, and then we think about where to place them. I suggest preparing tomatoes in halves for the winter and sharing a variety of recipes: with butter and onions, pickled, without sterilization - enjoy your summer chores.

Tomato halves for the winter

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

• To prevent tomatoes from falling apart during canning, choose firm varieties, then they will retain their shape well during cooking.
• Any preparation, including tomatoes, is never complete with one or two ingredients. The brine and marinade for tomatoes can be varied with all kinds of herbs, different types of pepper: allspice, black, hot.
• Change the taste of pickling by using different types of vinegar. Not only the table one, but also the apple one is perfect. You can try adding wine, it's not too expensive. Don’t be afraid to experiment, friends, in winter you will praise yourself, and your guests who have tasted an unusual salad of halved tomatoes will be known as a sophisticated housewife.

Some tips for cooking tomatoes:

• Try to cut the tomatoes into halves so that the seeds are not visible, then the vegetable will not fall apart during canning, and the grains will not float in the marinade. Take a closer look at the tail, you can mark a cut there.
• Place tomatoes in jars with the cut side down, more will fit.
• In order for the halves to fit tightly into the jars, place the filled jar (or during the stacking process) on a towel, folded several times and spread on the table, and tap the jar on the table (lightly and gently, do not overdo it).
• After sterilization, the jars do not need to be wrapped; the tomatoes may become too soft. Just turn it upside down, and when cool, check to see if the marinade is leaking. If necessary, reroll.
• Make sure that the quantities of ingredients are correct. By not reporting, or by overdoing some, you can ruin the preparation (we are talking about salt and vinegar).

Tomatoes with onions and butter - recipe

In preparing halves according to this recipe, the tomatoes do not fall apart, and the brine is like nectar! But the preparation and recipe are as simple as possible.

For a liter jar of blanks you will need:

• The tomatoes are large and ripe.
• Onions – 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 placed here, but if desired (if there are doubts about the safety of the workpiece), then pour in a spoon.

How to make tomato salad:

1. Cut the tomatoes into halves (divide especially large specimens into four parts, or even smaller ones if they are very large).
2. Place onion, cut into large rings, pepper, cloves at the bottom of a 1-liter jar and pour in vegetable oil.
3. Place the tomatoes on top and pour the boiling sauce over them.
4. Sterilize the salad jar for 15 minutes. You can roll it up.

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

Even someone who doesn’t like onions at all, in halves prepared according to this recipe, will eat them in unlimited quantities and praise them. I told you how to marinate instant tomatoes, be sure to ask.

So, you will need for one liter jar:

• Tomatoes.
• Onions - 1–1.5 pcs in each liter jar.
• Garlic - 3 cloves per jar.
• Sunflower oil – 2 tbsp. spoons.
• Salt with sugar.
• Vinegar.
• The original simple recipe suggests adding a sprig of dill, but I don’t.

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

How to cook tomatoes in halves according to this recipe:

1. Place onion rings in liter jars - cut them coarsely and add them without being greedy. Add garlic, halved tomatoes and pour marinade over it.
2. How to make the marinade: add the ingredients to boiling water and boil for 5 minutes.
3. Fill the jars with marinade and sterilize them for 10 minutes. There should be enough marinade for about ten liter jars.

Marinated tomato halves with hot peppers

The preparation according to this recipe will appeal to lovers of spicy things, this is exactly how the filling turns out, and you can’t help but love the tomatoes themselves.

For a liter jar you will need the following ingredients:

• Tomatoes - halves.
• Onion – 1 pc.
• Parsley – 2 sprigs.
• Garlic – 3 cloves.
• Sunflower oil – 3 tablespoons.
• Bay leaf – 3 pcs.
• Hot pepper - 1-2 cm piece.
• 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 prepare marinated halves:

1. Place parsley, both types of peppers, bay leaves, garlic and onion rings at the bottom of the jar. Pour in oil.
2. Place the halves tightly, cut side down, and begin preparing the marinade. Boil the filling, adding vinegar at the end, and immediately pour into the tomatoes.
3. As in other recipes, sterilize the tomatoes for about 10 minutes and then roll them up.

Add to the collection of recipes with tomatoes:

In Korean.

Tomatoes for the winter - finger-licking salad - recipe

An incomparably delicious salad from the collection of golden preservation recipes, under the general title “You'll Lick Your Fingers.”

To prepare the marinade, take:

• Boiling water – 3 liters.
• Sugar – 8 spoons.
• Salt – 3 tablespoons.

For the salad you will need:

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

How to prepare halved tomato salad for the winter:

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

Halves of tomatoes with mustard - recipe

You will need:

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

For each 1 liter jar:

• Grain mustard – 2 teaspoons.
• Allspice – 2 peas.
• Garlic – 3 cloves.
• Parsley.

How to make preparations for the winter according to this recipe:

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

How to prepare tomato halves for the winter - recipe with basil

The result will be an incredibly tasty, piquant filling. And it will give it a wonderful touch of basil. By the way, I sometimes roll whole tomatoes without any spices at all, just salt and sugar. But I definitely add a sprig of basil! And it turns out just something amazing! Recipe here.

To prepare delicious spicy tomatoes in halves you will need for a liter jar:

• The tomatoes are large.
• Allspice and black pepper – 6–7 peas each.
• Parsley and basil - 3 sprigs each.
• Garlic – 3 cloves.
• Onion – 1 pc. medium size.
• Sugar - a spoon.
• Vegetable oil and table vinegar - a spoonful.
• Salt – 1 teaspoon.

To fill: for 1.5 liters of water, take 2 tablespoons of salt, 6 tablespoons of sugar.

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

1. At the bottom of the jar we put half of the aromatic spices, except onions, and fill the jar with tomatoes to the middle.
2. Next, lay out the onion cut into large rings, the rest of the basil and parsley and then add the tomato halves to the very top. When laying them, do not press them against each other; it is better to tap the jar on a towel spread on the table, as I taught at the beginning.
3. All that remains is to add salt and sugar to the mixture and pour in oil and vinegar. Next, pour boiling water and sterilize the jar for 10–12 minutes, covering it with a lid.

Video: recipe for pickled tomatoes with onions and carrots

Happy winter preparations, friends! I won’t say goodbye, except for the recipes for canning tomatoes in halves, I have prepared many secrets of other delicious rolls. With love... Galina Nekrasova.

galinanekrasova.ru

Video: recipe for pickled tomatoes with onions and carrots

Happy winter preparations, friends! I won’t say goodbye, except for the recipes for canning tomatoes in halves, I have prepared many secrets of other delicious rolls. With love... Galina Nekrasova.

Here I am sharing with you our family’s second favorite preparation, TOMATOES IN HALVES. The first preparation was CUCUMBERS IN MUSTARD. This dish also makes a quart jar at a time. Often there is not enough for everyone and you have to immediately open a second jar. The original recipe calls for the largest tomatoes that can fit into the neck of the jar, which results in 2 large tomatoes cut in half. After such a discovery as these tomatoes, we don’t eat pickled ones. Maybe I’ve just gotten tired of it my whole life, maybe these just turned out to be very tasty. But the taste of these tomatoes is completely different, not like any pickled ones! I am sharing with you my favorite recipe for preparing delicious tomatoes for the winter.

You will need: - 1-liter jars - large, round, hard tomatoes (so that the skin does not curl and the tomatoes do not turn into mush) tomatoes - round onions - bell peppers - 1-2 bay leaves per jar - 5 peppercorns - 3 cloves of garlic -1-2 cloves - 1 tbsp. refined vegetable oil per jar For brine: - 1 tbsp. salt without top per 1 liter of water - 6 (7) tbsp. sugar per 1 liter of water - 1 incomplete tsp. vinegar essence 70% per 1 liter of water Recipe: Place rings or half rings of onion on the bottom of a liter jar - as you like (I put it “by eye”, maybe it turns out to be a quarter of an onion), on top rings or half rings of bell pepper, then large ones! round! firm tomatoes, cut in half (cut out the stem of the tomatoes). In this photo, I have medium-sized tomatoes (I didn’t buy them myself, I had to be content with what my husband brought). Of course, this didn’t affect the taste, but large ones look better. You look into the jar and there are only two tomatoes in half! It just doesn’t fit anymore. We eat country tomatoes, it’s not possible to collect a box of identical round tomatoes of equal ripeness at once, and I don’t bother with several cans, I always try to do everything at once. Then pour in 1 tbsp. vegetable refined deodorized oil per jar. In each liter jar put 1-2 bay leaves, 5 peppercorns, 3 cloves of garlic, cut (optional), 1-2 cloves no more. And so we stack as many cans as we want. We make brine for the volume of the pan that you are going to boil, for example it contains 4 liters of water, which means you will fill 4 jars, etc. Brine - 1 tbsp. l. salt without top, 6 (or maybe 7, determine this according to your taste during the cooking process) tbsp. sugar, 1 partial teaspoon. vinegar essence per 1 liter of water (I sometimes pour vinegar into each jar, and boil only sugar and salt). When the brine boils, fill the jar NOT to the top! Place the jars on a rack (I use a towel) in a large pan of hot water. After the water boils around the jars, sterilize them for about 10 minutes. Close with lids for screw jars. Turn over, cool, and enjoy this delicious winter snack.

I make marinated halved tomatoes when I have dense, meaty tomatoes. From them I get an unusual and tasty preparation, the preparation of which today I photographed step by step in the photo and, now, everyone can prepare it for themselves for the winter.

For this, years-tested home recipe, I prepare: dill, granulated sugar, garlic, salt, table vinegar, mustard seeds. And also allspice peas. Well, tomatoes, of course.

Pickled tomatoes

shutterstock
Read also:

Eggplant preparations for the winter: original recipes

Ingredients: 2 kg small tomatoes | 15 cloves garlic | 2 dill umbrellas | a few sprigs of green basil

For the marinade: 3 tbsp. l. sugar | 1 tbsp. l. salt | 1 liter of water | 1 tbsp. l. vinegar

Preparation:

1. Wash the tomatoes and prick the base of the stalk with a thin skewer.
2. Place garlic at the bottom of a sterilized jar and fill it with tomatoes, adding basil leaves and dill. To boil water.
3. Gradually, so that the jar does not burst, pour hot water over the tomatoes, cover with a lid and leave for 5 minutes.
4. Pour the water into a saucepan, add salt, sugar, bring to a boil and cook for 3 minutes. Pour in vinegar.
5. Pour the hot marinade over the tomatoes and immediately seal with a sterilized lid.
6. Turn the jar upside down, cover with a blanket and leave until completely cool. Store tomatoes in a cool, dark place.

Read also:

Eggplant: benefits and harm, calorie content, eggplant during breastfeeding

How to halve tomatoes for the winter

Having chosen strong fruits, I wash them and cut off the tops. I cut each tomato in half. I try to keep the seeds and liquid inside and not choke. I peel and wash the garlic. Wash the dill sprigs.

In liter bottles I put 2 teaspoons of mustard, 3 sprigs of dill, 2 peppercorns, 3 garlic cloves. I place the tomato halves cut side down, as in the photo.

To a liter of water I add salt - a tablespoon, granulated sugar - 3 tablespoons. When the mixture boils for 3 minutes, add vinegar - 3 tablespoons. There is enough marinade for two liter jars.

I pour the marinade over the tomatoes.

Cover with boiled lids. I sterilize for a quarter of an hour. I'm rolling up. I turn it over. The preparation for the winter has undergone a sterilization process, therefore, it is not necessary to wrap it. I wait until it cools down and then turn it back over. Brightly colored tomato halves along with dill and white garlic cloves look delicious.

I send the tomatoes, pickled in halves, to be stored in the basement. And in blizzard cold weather, the sweet and sour taste, brightness of taste and color of canned tomatoes delight household members, complementing any favorite dishes.

Using this simple recipe, every housewife will be able to prepare delicious halved tomatoes. Feeling the light sweet and sour taste of tomatoes with hints of spices, you can proudly tell your guests: “I can them myself!”

Ingredients for 1 liter jar:

• 12 small tomatoes of the “Slivka” variety;
• 4 sprigs of fresh dill and basil;
• 3 cloves of garlic;
• 1 onion;
• 7 peas each of black and allspice;
• 10 grams of salt;
• 25 grams of granulated sugar;
• 15 milliliters of refined oil;
• 15 milliliters of table vinegar.

Preparing food and canning tomatoes:

1. First you need to sterilize the glass container. For this purpose, you can use any method familiar to you: in the oven, microwave or over steam.
2. Pour the pepper mixture into the bottom of the prepared jars and add the peeled garlic cloves. Add some parsley and basil.
3. Fill the jars halfway with tomatoes, which have previously been cut into slices or halves.
4. Peel the onion, then cut into thin rings and place on top of the tomatoes.
5. Place a layer of greenery. After this, place the remaining tomatoes tightly so as not to crush the fruits.
6. Add the required amount of salt and sugar to each jar, pour in refined oil along with table vinegar.
7. Pour boiling water over everything, and then cover the jars with sterile lids. Place the jars in a deep saucepan, add water up to the hanger and place on the stove. 10 minutes should pass from the moment of boiling.
8. Now you can start canning. Roll up the jars and wrap them in a blanket. After complete cooling, the preservation can be stored with the rest of the preparations in the pantry.

You will definitely add this method of canning to your favorite recipes; incredibly tasty tomatoes will perfectly diversify your holiday table.

How to cook canned tomatoes in halves for the winter, a simple recipe

Take ripe tomatoes and wash them well, changing the water at least twice. Cut each fruit into two, three or four parts, as you like, and do not forget to remove the tails.

We prepare clean, dry liter jars and put laurel, peppercorns and a clove of garlic on the bottom.

Next, put the tomato halves or slices into the jars. Try to apply it as tightly as possible so that there is not much space left. But do not press them so as not to squeeze the juice out of the fruit. Sprinkle salt and sugar on top of the tomatoes. Sprinkle with vinegar. Heat the water slightly (do not boil) and pour it over the tomatoes.

Now we send the jars of tomatoes for sterilization. To do this, you need to take a saucepan that can fit at least two or three jars. Place a small kitchen towel on the bottom (required). Place the jars and fill with water so that the jars are covered up to their hangers. We wait until the water boils well, sterilize for 10 minutes and turn off the heat.

After sterilization, carefully remove the cans of tomatoes from the pan and quickly roll them up with metal lids. Place the workpiece aside until it cools completely. There is no need to wrap anything. After cooling, remove the jars to a cool place, such as a basement or pantry.

In winter, when you want to dilute the usual side dish, for example, potatoes or pasta, with something sour, take out the tomato preparation in pieces and enjoy a pleasant family lunch or dinner.

Thank you for your trust!

Portuguese-style tomato slices

If you want to try something new, then choose original recipes for tomato preparations for the winter. This is exactly what this canning option is.

Ingredients for a liter jar:

• ripe dense tomatoes;
• 1.5 liters of water;
• 150 grams of granulated sugar;
• 60 grams of salt;
• several peas of allspice and black pepper, clove buds;
• 2 cloves of garlic;
• 1 onion;
• 15 milliliters each of vegetable oil and 9% vinegar;
• sprigs of dill, parsley, basil and mint leaves.

How to prepare delicious tomatoes in pieces for the winter:

1. The first step is to prepare the marinade. To do this, boil water with the required amount of salt and granulated sugar.
2. Place coarsely chopped garlic cloves and onion rings into a sterilized liter jar. It is also worth adding sprigs of dill and parsley along with herbs and spices, which will add a refined taste to the tomatoes.
3. Rinse the tomatoes under running water, then cut into halves or medium-sized pieces. Place the fruits in the jar not too tightly.
4. Pour in vegetable oil, as well as a table bite. Then you should pour the hot marinade over the tomatoes, without adding 1.5 cm to the neck of the jar.
5. Sterilize the jar for 10 minutes. Now seal the workpiece, wrap the jar well, and wait for the preservation to cool completely.

With mustard

Fans of savory snacks will definitely like this type of preservation. Juicy, aromatic tomatoes can be served on both everyday and holiday tables.

Ingredients for 1 1 liter jar:

• small dense tomatoes;
• 1 liter of water
• 75 grams of sugar;
• 30 grams of salt;
• 50 milliliters of 9% vinegar;
• 2 peas of allspice;
• 10 grams of grain mustard;
• 3 cloves of garlic;
• parsley.

The process of preparing canned halved tomatoes with mustard:

1. For this preparation you should take small fruits. When using large fruits, it is worth cutting the tomatoes into pieces.
2. Place the garlic cloves along with mustard seeds, allspice, and parsley into previously prepared jars. Now place the tomatoes cut side down.
3. Prepare the marinade using salt, sugar and vinegar, boil it for 4 minutes. After this, proceed to sterilize the jars, this will take approximately 12 minutes.
4. Roll up the tomatoes and store them together with other preparations for the winter in the cellar.

Canned tomatoes in jelly halves

You can serve this appetizer with pilaf or mashed potatoes.

Ingredients for 6 half-liter jars:

• 3 kilograms of ripe dense tomatoes;
• 1 bunch of parsley;
• 1 liter of water;
• 45 grams of coarse salt;
• 125 grams of granulated sugar;
• 150 milliliters of 9% vinegar;
• 5 grams of gelatin.

Canning tomatoes with gelatin for the winter:

1. Wash the tomatoes and cut them into halves. Steam sterilize jars.
2. Wash the parsley, dry it slightly, and cut off any damaged leaves.
3. Place the tomato slices tightly in the jars, cut side down, and top them with parsley sprigs.
4. Prepare brine for pouring. Mix all the ingredients necessary for this, pour into jars, and then cover with metal lids.
5. Place a towel at the bottom of a deep pan, place jars in it, and fill it with water up to the shoulders. Place the pan on the fire and wait until its contents boil. Sterilize the workpiece for 15 minutes.
6. Carefully remove the hot jars from the pan and roll them up.
7. Turn the canned food over, place it on a blanket, and wrap each jar well.

After 24 hours, transfer the tomatoes in jelly to the basement for storage.

Canned tomatoes slices with sweet peppers in honey sauce

Undoubtedly, this version of canned tomatoes for the winter will complement your favorite family recipes for winter preparations. Honey filling will reveal the wonderful taste of vegetables.

Ingredients:

• 1.5 kilograms each of bell peppers and ripe tomatoes;
• 15 grams of salt;
• 100 milliliters of apple cider vinegar;
• 100 grams of fresh honey;
• 10 black peppercorns.

How to preserve tomatoes in honey sauce:

1. Rinse the sweet pepper thoroughly, then remove the seeds, then cut the flesh into small pieces.
2. Cut the tomatoes into medium slices.
3. Place the prepared vegetables in a deep bowl and stir. Add the required amount of salt, honey, and vinegar. Wait until the juice from the tomatoes and peppers releases.
4. Place the pan with vegetables in their own juice over medium heat, boil everything for 10 minutes.
5. Pour the contents of the pan into sterile jars and seal them.

Turn the canned food upside down and let it cool while wrapped.

Canned tomatoes in their own juice, sliced ​​(video)

The proposed recipes for canned tomatoes in halves will allow every housewife to create something new, unusual and very tasty for her family. Properly prepared tomatoes in slices will turn out juicy, retain their excellent taste, without turning into porridge. Prepare and enjoy excellent home-canned food both on weekdays and on holidays. Bon appetit!

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 comes to 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:

1. For better shape retention and aesthetic appeal, it is recommended to use firm varieties of vegetables.
2. Marinade for preparations includes more ingredients than you might think. Do not neglect fragrant herbs and various varieties of pepper - from allspice to hot.
3. 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”.

Selection and preparation of product for pickling

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

1. 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.
2. It is recommended to lay tomatoes with the cut side down, and do not put too much pressure on the fruit.
3. 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.
4. 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.
5. 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:

1. Boiling water – 3 liters.
2. Sugar – 8 spoons.
3. Salt – 3 tablespoons.
4. Tomatoes (full of them).
5. Garlic – 1 clove.
6. Onion – 1 small.
7. Bay leaf, dill.
8. 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 hostess 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 with capsicum for the winter. To do this you need, based on a 3-liter jar:

1. Fruits in halves - to the edges.
2. Capsicum – 4 medium.
3. Garlic cloves -
4. White onion - ½ head.
5. Carrots – ½.
6. Bell pepper -
7. 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 tomatoes 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:

1. The fruits are to the brim.
2. White onion – 1 small.
3. Garlic cloves – 2-3.
4. Oil – 1 spoon.
5. Salt, sugar, vinegar.
6. Greens, allspice.
7. 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 adding garlic you need to take:

1. The fruits are up to the neck.
2. Onion –
3. Garlic cloves -
4. Allspice – 7 peas.
5. Dill – 1 sprig.
6. Oil – 1 spoon.
7. Horseradish leaf – 0.5.
8. Laurel – 1 leaf.
9. 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:

1. Garlic – 1 clove.
2. Sweet pepper – 1.
3. Capsicum - 0.25.
4. And place the tomatoes on top to the neck.
5. 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:

1. The fruits are chock full.
2. Garlic cloves –
3. Whole pepper – 5 peas.
4. Dill – 1 sprig.
5. Oil – 1 spoon.
6. Horseradish leaf – 0.5.
7. Cherry or currant leaf.
8. 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.

Homemade tomato paste

fotolia
Ingredients: 3 kg tomatoes | 2 onions | 100 g sugar | 0.5 cups table vinegar | salt to taste

Preparation:

1. Wash the tomatoes, remove the bases of the stalks.
2. Cut the fruits into halves and place in a saucepan. Add finely chopped onion, pour in 100 ml of water and bring to a boil. Simmer on low heat for 15 minutes.
3. Let the tomato mass cool slightly and grind it through a sieve. Pour the puree back into the pan and simmer over low heat by three times. At the end of cooking, add sugar and salt.
4. Pour vinegar into the prepared paste, mix and pour into sterilized jars. Roll up, turn over, let cool. Keep refrigerated.

Read also:
Homemade wine: making wine from grapes, apples, plums