How to prepare tomatoes and onions for the winter. Tomato halves for the winter

Summer flies by, followed by autumn. And in winter you will want to enjoy vegetables in a fragrant spicy marinade. Prepare tomatoes marinated with onions, and you will get, despite the winter weather, a delicious savory snack.

Tomatoes and onions will complement each other with flavor tones, giving the vegetable duet an appetizing uniqueness. Together in the bank they will become in winter perfect snack. For workpieces, choose dense ones. ripe tomatoes and small onions so that you don’t have to chop them. The recipe is based on 7 liter jars.

Ingredients:

tomatoes – 5 kg
onions (small) – 1 kg
dill (umbrellas) – 7 pcs.
horseradish leaves – 3-4 pcs.
garlic – 7 cloves
currant and cherry leaves - 7 pcs.
hot pepper – 1-2 pods

For the marinade:

water – 3 l
salt – 100 g (4 tablespoons without top)
sugar – 200 g (1 glass)
vinegar 9% – 100 ml

Canned tomatoes with onions. Preparation:

Clear small onion and rinse it cold water. Wash ripe, firm tomatoes. You can leave the fresh green sepals on some tomatoes; they will add a unique flavor to the marinade.
At the bottom of each washed jar, place a horseradish leaf, an umbrella of dill, a clove of garlic cut into slices, currant and cherry leaves, and a piece of hot pepper. Fill the jars tightly with tomatoes mixed with whole onions, maintaining a 5:1 ratio.
Pour water into the pan (preferably a double portion at once), bring it to a boil and pour boiling water over the filled jars, trying to pour in the center without getting on the cold glass. Cover the jars with lids and let sit for 5-8 minutes (depending on the density of the tomatoes).
Drain the water into the sink. Boil a second portion of water and let sit again for 5 minutes. Now pour the water into the pan for the marinade. Add salt and sugar, bring to a boil, pour in vinegar, stir and pour the hot marinade into the jars.
Seal jars tightly and invert until completely cool. The workpiece can be stored at room temperature in a darkened closet.

It is better to prepare a little more water for pouring and marinade so that you can pour it into the jars “heaped” so that the liquid spills slightly over the top. This will create conditions for additional sterilization of jars at the neck and lids.

Bon appetit and delicious preparations!

Step 1: Chop and place ingredients in a jar.

Peel the onion and cut it into rings. Wash the tomatoes and cut into slices. Let's take a jar, rinse and sterilize. Place some onion, bay leaves and black peppercorns on the bottom of the jar. Then fill the jar tightly with tomatoes and onions mixed together. Pour on top vegetable oil.

Step 2: Make the marinade.

It's time to prepare the marinade. To do this, take a pan, fill it with water, add salt, sugar, bay leaves and black peppercorns into the water. Place the pan over high heat and bring to a boil. As the marinade boils, slowly add vinegar and remove from heat. The resulting marinade must be poured into a jar of tomatoes.

Step 3: Sterilize and roll up the tomatoes.

After we poured the marinade into the jar. Take a large saucepan and fill it with boiling water. Let the boiling water cool for about 5 minutes and place our jar of tomatoes on the bottom of the pan. Leave it to pasteurize for 20 minutes. When 20 minutes have passed, take out the jar and roll it up. Ready jar wrap in a towel and leave to cool.

Step 4: Serve tomatoes, canned with onions for the winter.

When the jar has cooled, set it aside in a cool, dark place for storage. When winter comes, these tomatoes will look great as... normal dinner, and on festive table. And your guests will always appreciate such a snack.

Bon appetit! Onion from canned tomatoes

can be used to serve herring.

You can add some chopped garlic to the jars.

You can cut the tomatoes into circles rather than slices, but this will not affect the taste. Canned tomatoes with onions - very tasty and flavorful snack , ideally combined with meat dishes And boiled potatoes . Unlike store-bought counterparts, homemade preparations contain a minimum of spices and vinegar, which means that they can be treated not only to the older generation, but also to the younger generation. Today's article presents a selection interesting recipes

, allowing you to process a rich harvest of ripe tomatoes.

Option with horseradish Vegetables prepared using the technology described below retain almost all valuable vitamins and microelements. They have a slightly sweet taste and pleasant aroma . On three liter jar

canned tomatoes with onions you will need:
1.5-2 kilos of tomatoes.
½ medium head of onion.
A pair of bay leaves.
Bell pepper.
3 sprigs of parsley.
Horseradish leaf.
A pair of dill sprigs (with umbrellas).
6 black peppercorns.
4 cloves of garlic.
3 peas of allspice.
150 grams of sugar.
45 milliliters of vinegar.

Spices, peeled onion rings, cloves of garlic, pieces of bell pepper and washed greens. Place clean tomatoes on top. All this is poured with boiling water, covered with a blanket and left for half an hour in a warm place. Then the water is carefully decanted into a saucepan and placed on the stove. As soon as it boils, pour it over the tomatoes again and leave them for at least thirty minutes.

Then the liquid is once again decanted into a saucepan, sugar and salt are added to it and brought to a boil. Meanwhile, they are sent to a jar of tomatoes required quantity vinegar and pour over the bubbling marinade. The containers are rolled up metal lids, wrap and leave for three days. After this time, the finished tomatoes, canned with onions without sterilization, are put into the pantry or cellar. You can eat these tomatoes within a month and a half.

Option with gelatin

This recipe is interesting because it involves using not ordinary, but small fruits called cherry tomatoes. Tomatoes prepared using it are perfectly stored for a long time without losing their taste qualities. To do canned tomatoes with onions, you will need:

4 black peppercorns.
A kilo of cherry tomatoes.
Dill inflorescence.
½ medium head of onion.
Half a kilo of onions.
1.5 liters of water.
25 grams of granulated gelatin.
A couple of tablespoons of coarse salt.
100 grams of sugar.

Spices, onion rings, herbs and tomatoes are placed at the bottom of sterile liter jars, pierced in several places with wooden skewers. Cover the glass containers with vegetables with lids and put them aside.

In the meantime, you can start pouring. Granulated gelatin dilute with a glass of cold water and leave for fifty minutes. All the remaining liquid called for in the recipe is poured into a saucepan, mixed with sugar and salt and placed on the stove. The swollen gelatin is added to the boiling marinade and immediately removed from the heat. Jars of vegetables are filled with hot liquid and sterilized for ten minutes. Immediately after this, the canned tomatoes with onions and gelatin are rolled up with lids, cooled and stored in the cellar or pantry.

Option with vegetable oil

This technology makes it possible to profitably recycle a large number of ripe tomatoes. It is interesting because it involves pre-cutting vegetables. Thanks to this, the fruits are better saturated with the aromas of herbs and spices. To make tomatoes canned with vegetable oil and onions, you will need:

5 kilos of tomatoes.
5 onions.
A bunch of parsley.
6 black peppercorns.
Tablespoon vegetable oil.
3 liters of drinking water.
3 large spoons of salt.
½ medium head of onion.
7 large spoons of sugar.
A glass of 9% vinegar.
4 peppercorns.

To prepare canned tomatoes for the winter, they are washed, cut in half and placed in three liter jars with peeled garlic, layered with chopped herbs and onion rings. A spoonful of vegetable oil is also sent there and hot marinade, made from water, sugar, salt, spices and vinegar. Filled jars are sterilized for fifteen minutes, rolled up and stored.

Option with carrots

We draw your attention to one more simple recipe, allowing you to prepare canned tomatoes and onions for the winter. These tomatoes have a pleasant, slightly sweet taste and a pronounced, rich aroma. To fill two-liter jar you will need:

800 grams of medium-sized ripe tomatoes.
Medium carrot.
Sweet bell pepper.
Bay leaf.
A couple of tablespoons of sugar, salt and vinegar.
Onion.
A couple of peas allspice.
5 grams of fresh dill.
5 black peppercorns.
A clove of garlic.

Onion half rings, carrot slices, washed dill and spices are placed at the bottom of a sterilized glass container. Peeled garlic is also sent there, Bay leaf and pieces of bell pepper. Then the washed tomatoes, pierced in the place where the stalks were, are carefully placed in the jar. All this is poured with clean boiling water and left for a quarter of an hour. Then the liquid is carefully drained into a saucepan and put back on the fire. Meanwhile, salt, sugar and vinegar are added to the jars. The tomatoes are again poured with boiling water, rolled up, covered with a warm blanket and left for a day. No earlier than twenty-four hours later they are sent to the cellar or pantry.

Option with currant leaves

Using the method described below, very aromatic tomatoes, different spicy taste. To prepare seven liter cans of canned tomatoes for the winter, you will need:

A kilo of small onions.
7 dill umbrellas.
5 kilos of tomatoes.
4 leaves of horseradish.
7 cloves of garlic.
Pair of pods hot pepper.
7 cherry and currant leaves each.
3 liters of drinking water.
100 grams of salt.
100 milliliters of 9% vinegar.
200 grams of sugar.

Process description

Horseradish, dill umbrellas, pieces of hot pepper, garlic, currant and cherry leaves are placed at the bottom of clean jars. Place washed tomatoes on top, alternating them with peeled small onions. All this is poured with boiling water and left for five minutes. Then the liquid is drained and the jars of tomatoes are filled with clean hot water.

After five minutes, the contents of the glass container are poured into a saucepan, added some salt, sugar, brought to a boil and combined with vinegar. The resulting marinade is used to fill jars of tomatoes, roll them up, cover them with a blanket and leave until they cool completely. Then the containers are sent to the pantry or cellar.

Try making tomatoes and onions for the winter using this recipe with photos – you’ll lick your fingers. Fragrant spices, fresh herbs, garlic and onion - with such a set of spicy additives, the marinade becomes rich and fragrant. To soak the tomatoes better, cut them in half and layer them with onion rings. Tomatoes for this recipe are suitable only with thick skin, ripe, fleshy. If there is a lot of juice in the tomatoes, it will leak out, the tomatoes will lose their shape, and you won’t be able to serve them at the table.

It’s a completely different matter when we marinate meaty varieties - even when cut into slices, they perfectly retain their shape, taste and look great. finished form very appetizing. If desired, before screwing the jar, you can pour in a spoonful of calcined vegetable oil.

Ingredients for pickling tomatoes:

ripe meaty tomatoes– 1.5 kg;
onions - 2-3 medium heads;
garlic – 5-6 cloves;
allspice – 4-5 peas per jar;
bay leaf – 2 pcs;
dill and parsley - 5-6 sprigs each;
water – 1 liter;
table salt – 1 tbsp. l. with a low slide;
sugar – 3 tbsp. l. without slide;
vinegar 9% - 50 ml;
vegetable oil - 1 tbsp. l. in a jar (optional).

How to cook tomatoes and onions for the winter

For this recipe, we select medium-sized tomatoes, not very large. There should be no stains or damage on the skin; it is better to take vegetables that are ripe but firm. Cut in half; the place where the stalk is attached can be cut off or left.

Cut the onions into slices no more than 0.5 cm thick. Cut the garlic cloves into pieces.

We prepare the jars in advance, sterilize them, and scald the lids with boiling water. Place 2-3 sprigs of parsley and dill on the bottom, cut into pieces. Throw in one bay leaf.

Add allspice peas and garlic. If you want to make the marinade spicier, add one or two hot pepper rings or a piece of chili pepper.

Fill the jar with tomato halves, layering onion rings. To ensure that the tomatoes fit as tightly as possible, shake the jar.

Having filled all the jars, prepare the marinade. One liter jar will take about 250-300 ml of marinade. Pour water into a bowl, boil, add sugar and salt. Let it simmer for a few minutes, add vinegar, remove from heat.

Pour the hot (but not boiling) marinade over the tomatoes. Place the jar in a saucepan; don’t forget to cover the bottom with a thick cloth or folded towel. Cover with a lid and simply place it on top. Pour water to about two-thirds of the height of the jar. We sterilize 0.5 liter containers for 10-12 minutes, 15 minutes for liter containers. We record the time from the beginning of boiling of water in the pan.

Screw the lids on the jars and turn them over. Wrap it in something warm and leave it to cool. Then we send it for storage in the pantry or basement. Good luck with your preparations!

Just tomatoes, just onions... And a delicious result in the end! Such preservation will become a real table decoration in the winter season, when fresh tomatoes completely tasteless, but you want some interesting addition to the main dish - meat or fish. Just open the tomatoes in slices with onions - and a piece of last summer will appear on your table.

This one is being prepared home preparation, as you guessed correctly, is also very simple. Want details?

Ingredients for 3 liters:

1.5 kg tomato;
500 g onions;
1 liter of water;
3 tablespoons 9% vinegar;
9 tablespoons of vegetable oil;
1.5 tablespoons of salt;
1.5 tablespoons sugar;
9 peas each of allspice and black pepper.

*The weight of prepared vegetables is indicated.

Preparation:

First, cook the marinade based on how many jars you plan to close. Bring the water to a boil, add salt and sugar and boil for a couple of minutes, stirring, until the crystals are completely dissolved. Let the marinade cool. Wash the onions and tomatoes, peel the onions.

Cut the onion into thin rings, about 0.5 cm each.

Cut the tomatoes into slices into 3-4 parts, about 1.5 - 2 centimeters each.

Place black and allspice peas at the bottom of sterilized jars.

Place the tomatoes and onions in layers, filling the jars to the very top.

Pour vinegar and vegetable oil into jars. Fill the jars with tomatoes with the cooled marinade and cover with boiled lids.

Place the preserved jars in a wide pan, the bottom of which is lined with a napkin. Pour into the pan cold water, not reaching a couple of centimeters to the hangers of the cans, and put it on the fire. Bring water to a boil over high heat and sterilize 0.5 liter jars. — 7-8 minutes; liter - 10-15 minutes, three-liter - 20-25 minutes.

Then carefully remove the jars and seal them hermetically. Turn the rolled jars upside down and leave them like that until they cool completely.

We store this tomato slices with onions in a cool, dark place - the basement or on the balcony.

For this type of preservation we do not use much large tomatoes– so that 3-4 slices are used per layer. If the tomatoes are large, the volume of the jar will not be completely filled. It is also advisable to use not very large onions.

Once again, I want to clarify that the jars for this preparation (as for any other preparation) must be sterilized so that the tomatoes and onions in slices do not spoil while they are waiting for their turn to appear on your table. Jars can be sterilized in the oven or steamed - whichever is more convenient for you. The lids also need to be treated - keep them in boiling water for 3-4 minutes.