Home Flowers Tomato slices are a finger-licking recipe for the winter. Tomato slices for the winter - preservation according to the best recipes

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Tomato slices are a finger-licking recipe for the winter. Tomato slices for the winter - preservation according to the best recipes

Hello, dear hostesses! Sliced tomatoes with onions are a wonderful duo and are pickled everywhere for the winter. In the summer season, a similar salad decorates our table almost every day. With the onset of winter, I also want to enjoy tomatoes. For those whose harvest was a great success, and those whose harvest was not very rich, I offer a wonderful recipe for tomatoes with onions for winter storage.

Step by step description Each stage of preparing the seaming will help in your work. After looking at the photo, housewives will definitely want to put them in the pantry and save a few jars with delicious slices for special occasion. They are eaten with lightning speed, you just have to serve them on the table. And the secret is that the onion also turns out to be incredibly tasty, so you can add more of it. The taste of the tomatoes is, without a doubt, to lick your fingers!

Those who think that tomatoes are the main thing in the recipe are mistaken. The presence of onions is mandatory. With white rings, the winter preparation looks appetizing. The onion is leaving, by the way, faster tomato. Even the brine does not go unclaimed. It can be added to soups, pickles and drunk just like that.

Winter snack ingredients

In order for everything to work out as in the recipe, the housewife should first prepare the following vegetables, spices, and additives:

tomatoes – 2 kg;
onion – 3 large heads;
garlic – 6 cloves.

For marinade per 1 liter of water:

1 tbsp. l. Sahara;
1 tbsp. l. salt (maybe with a small slide).

Add to the jar (1 liter):

1 Bay leaf IR;
pepper mixture (peas);
1 tbsp. l. vegetable oil;
1 tbsp. l. vinegar (9%).

It is not necessary to add greens, but they will not interfere with or spoil the taste, so if you wish, you can throw in a couple of sprigs of parsley or dill.

Method for rolling tomatoes into slices

The preparation process begins with washing the jars; we will do without sterilizing the containers. The dishes must be perfectly clean. Baking soda will help ensure freshness. There is no need to treat containers and lids with steam or heat, because further sterilization of the salad is provided.

Peel the head of winter garlic. Place the cloves into each prepared jar (2 pieces each).
Tomatoes are selected. You can use almost any in this recipe: yellow, pink, red. The size of the fruit is not important. After washing, they have to be turned into slices. Small tomatoes are cut into two even halves, large ones - at your discretion, as in the photo. Place a layer of tomatoes in each jar.
Peel the onion, rinse thoroughly under running water. Carefully cut into rings. If the heads are large, half rings will do.
Place a layer of onions on top of the beautifully sliced tomatoes.
Alternate layers until the jar is completely filled. It doesn't matter which layer is on top.
Pour 1 tbsp on top of the vegetables into each jar. l. oil, the same amount of vinegar, add bay leaf and pepper.

Whoever decides to add cloves and herbs adds everything until the vegetables are covered in marinade.

Marinade

Prepare a filling consisting of water, salt, sugar. A liter jar takes approximately 0.3 liters. marinade. If you get 3 cans, prepare 1 liter. fills.

Many housewives are engaged in home preparations for the winter. They often preserve small whole tomatoes using sterilization technology. There are many various recipes, which allow you to vary the taste of the final product. You can also prepare tomatoes in slices for the winter without sterilization. In this case, small tomatoes are used, which are cut into pieces, in our case into two halves. Naturally cooked, the finished product retains the aroma of fresh tomatoes.

In the above recipe, fruits are sterilized using marinade, but tomatoes are preserved without marinade in the same way, and if gelatin is added, the tomato slices will be preserved in jelly.

Taste Info Tomatoes for the winter

Ingredients per 1.5 liter jar:

small tomatoes – 1 kg;
onions – 0.5 pcs.;
black peppercorns – 3-4 pcs.;
allspice – 1 pc.;
bay leaf – 1 pc.;
garlic – 1 clove;
parsley – 0.5 bunch;
Bell pepper– 0.5 pcs.;
salt – 1 tbsp. l.;
vinegar 9% – 2 tbsp;
sugar – 2.5 tbsp. l.

How to cook canned tomatoes in slices without sterilization for the winter

The jars are washed well and doused with boiling water. Or you can hold them over steam for a couple of minutes with the neck down. We line the bottom of the jar with chopped onion, garlic, pieces of sweet pepper, then add bay leaf, pepper and parsley.

We wash the tomatoes thoroughly and cut them into large slices, trying to ensure that they do not bruise and retain their original shape. For this you need enough sharp knife– ceramic is best. After this, put the finished slices into jars.

Pour boiling water into a vessel with chopped tomatoes, close the lid and let stand for 15 minutes. Then pour the water into a previously prepared, clean pan.

Now the water needs to be salted.

We also add vinegar and sugar. The water should be boiled again for 2-3 minutes.

Pour boiling salted water into the jars of tomatoes and immediately screw the lids on.

Ready canned tomatoes We place them in slices for the winter without sterilization in a dark place so that they cool down. It is best to turn them upside down and cover them with a blanket.

On a note: pay attention to another similar recipe for the preparation.

To get delicious tomatoes in winter, you should follow a few tips for preserving:

to put into a jar, you need to choose fruits that are not yet ripe;
When canning several jars, you should calculate how much marinade you need. To do this, we measure the volume of water that is drained from the can with the tomatoes placed in it and multiply the result by the number of cans;
Considering that tomatoes are quite delicate vegetables, you should not sterilize them for too long;
It is very good to use various greens when pickling: parsley, celery, mint and even horseradish leaves;
if you add oak leaves, the finished tomatoes will get a very unique taste, which many will most likely like;
For canning, use only rock salt (not iodized);
It is best to put whole cloves of garlic into the jar, then the brine will be light, otherwise it may become cloudy;
Before rolling up the jars, the tin lids must be thoroughly washed and boiled for 15 minutes.

If you follow these simple tips, then in winter there will always be fragrant, delicious tomatoes, which will preserve as much as possible useful qualities inherent in fresh tomatoes.

If you like preparations with a sweetish taste, then canned tomatoes in halves are a must-try. The appetizer is quite simple to prepare, even if you haven’t tried your hand at canning vegetables before.

For a snack, choose compact, small, round or oval tomatoes. The “cream” variety is truly an ideal option.

Ingredients for 10 liter jars

6 kg of tomatoes;
4 onions;
1 head of garlic;
1 handful of peppercorns;
10 g ground black pepper;
3.5 liters of water;
4 tbsp. l. salt;
150 g sugar;
220 ml table 9% vinegar.

Preparation

Prepare everything necessary ingredients– Wash the tomatoes thoroughly under running water. Measure required quantity salt, sugar, vinegar. There is no need to use spoiled tomatoes. And fruits that are too soft in a jar may lose their shape and will not look very appetizing when served.

Take a large bowl. It is advisable to take small tomatoes - cut each of them into two halves, remove the place where the stalk was attached.

WITH onions remove the skins and cut the vegetables into slices. Remove the skins from the garlic cloves.

Place onion rings, peppercorns (you can take black, allspice, or a mix of peppers), and garlic cloves at the bottom of clean, thoroughly washed jars in advance.

Place ground black pepper in a saucer. Dip the cut side of the tomato half into it. The movement should be light so that too much pepper does not stick.

Place the prepared tomato halves into the jars - place them cut side down, shaking the jars along the way to make them fit more compactly.

Now you need to prepare the marinade - pour water into the pan, add sugar and salt. Stirring, bring to a boil, then pour in table vinegar and stir again. Pour the resulting marinade over the tomatoes in jars. Cover them with lids. Place a clean cloth in the pan, place the jars and add water to sterilize. Once the water boils, wait 10 minutes and then carefully remove the jars and roll them up with a can opener.

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

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

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

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

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

How to cover tomatoes with slices for the winter:

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

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

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

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

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

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

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

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

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

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

What could be more pleasant when homemade, fragrant and large tomatoes ripen in your own garden? At first, housewives happily 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:

For better shape retention and aesthetic appeal, it is recommended to use durum varieties vegetable.
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 change the usual acid to tartaric or Apple 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 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 save appearance. Especially if the tomatoes are pink.
It is recommended to lay tomatoes with the cut side down, and do 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 recipe Tomato halves are undoubtedly considered to be the “Finger-lickin’ good” 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 hostess has doubts, you can add more acid.

With onions and butter

A simple recipe that combines juicy tomatoes and crispy pickled onions. Classic recipe for 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:

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 It is necessary to fold it to the bottom and lay tomatoes on top. 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, enough classic recipe"You'll lick your fingers" 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 fragrant herbs in canned food, the more flavorful it turns out ready 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 adding garlic you need to take:

The fruits are 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.

Need to do classic marinade made from 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.