Tomatoes are good both fresh and canned. From them you can make a lot of blanks for the winter: juice, salads and various spices: adjika, ketchup or horseradish. Spicy and sweet tomatoes in slices with onions and butter for the winter is a very simple recipe, even without sterilization. The canning is perfectly stored, and besides, it is a wonderful appetizer and addition to dinner.

Required products for tomato slices:

• 1 kg of tomatoes;
• 2-3 pcs. onions;
• 2 pcs. bay leaf;
• 2.5 tbsp. l. granulated sugar;
• 1 tbsp. l. salt;
• 5 pieces. peppercorns;
• 3-4 cloves of garlic;
• vegetable oil;
• 3 tbsp. l. 9% table vinegar;
• 1 liter of water.

Cooking tomato slices with onion and oil

Let's get down to tomatoes and onions right away: they need to be chopped. After washing the tomatoes, cut them into 3-4 pieces, and chop the peeled onions in half rings. We use tomatoes of any kind, but it is better that their peel is dense and elastic, such tomatoes perfectly retain their shape and do not turn into porridge.

We put all the spices (garlic, peppercorns and bay leaves) in clean jars, and then vegetables in layers: alternate tomatoes with onions. We do not regret the onion, after pickling it turns out to be very tasty, crunchy and truly pickled. Gulf vegetables with boiling water and leave for 15-20 minutes, covering with a lid on top.

We drain the liquid from the tomato and boil it. Pour salt and granulated sugar there, stir until dissolved.

We also pour in vegetable oil and table vinegar and the marinade is ready, we remove it from heat. The oil will not dissolve especially in water, but we will stir it a couple of times for decency.

Pour tomatoes and onions in jars with hot marinade, trying not to spill the marinade, otherwise it will not be enough for all the jars. You can take a ladle and use it to pour the marinade into jars of vegetables.

Tomatoes can be combined with a wide variety of foods. That is why tomato and onion salad has so many variations. Each of them is tasty and original in its own way.

Preparation for canning

You don't have to be a chef to prepare tomatoes with onion wedges for the winter. The conservation technology is very simple. But in order for the homemade preparation to be truly tasty, you need to heed some recommendations.

Product selection rules

Take a close look at the various recipes for tomatoes and onions for the winter. Choose several options to try. Now is the time to go to the store for ingredients for the preparation. Vegetable requirements are shown in the table below.

Table - Criteria for the selection of products for preservation

5 secrets of delicious preparations

To prepare a truly delicious homemade product, you need to consider a few simple points. Five recommendations will save your dish from "failure", make preservation not only appetizing, but also beautiful.

1. Multi-colored blanks. For salad, you can use not only red tomatoes, but also yellow, even black ones. This dish looks much more impressive. If sweet pepper takes part in conservation, this rule also applies to it.
2. Peeling off the skin. The peel of a tomato in a salad usually peels off the pulp, which is a rather unaesthetic sight. In addition, chewing on such a skin is not entirely pleasant. Therefore, it is recommended to remove it from the tomatoes. To do this, pour boiling water over the fruits. The peel will come off without much hassle.
3. Fruit slicing. For canned salads, it is recommended to cut the tomatoes into large slices. Do not over-grind tomatoes. Otherwise, during cooking, they will lose their shape, turn into "porridge".
4. Preparing the onion. It is best to cut the onion into rings, 2-2.5 cm thick. It is this kind of cutting that will preserve the taste of the pickled ingredient. If you chop the food too finely, it is completely lost in the salad.
5. Sterilization. The salad is prepared in two ways. It can be rolled up without sterilization, but in this case it is necessary to thoroughly stew the vegetables for at least an hour, or prepare a marinade based on vinegar, citric acid. If the jars are sterilized, then the salad can not be stewed. The dish will retain its beautiful appearance, and vegetables - almost all the nutrients.

Tomatoes with onions and oil for the winter: choosing a recipe

You can roll tomatoes and onions for the winter in various ways. The choice of recipe depends on personal preference. Fans of refined combinations will appreciate the salads with apples or grapes. Adherents of traditional cuisine will be delighted with the classic assortment of tomatoes, garlic, peppers and herbs.

Classical

Peculiarities. This is a fairly simple recipe, although it does require sterilization. After such heat treatment, canned tomatoes with onions and oil will withstand the whole winter in normal room conditions. The recipe provides a calculation for four liters.

Compound:

• tomatoes - 2.8 kg;
• onions - 400 g;
• sugar - 80 g;
• salt - 40 g;
• greens (dill, celery, parsley) - 100 g;
• vegetable oil - 40 ml;
• black pepper, allspice;
• vinegar - 40 ml;
• water - 2 l;
• bay leaf - two pieces.

How to cook

1. On tomatoes in the area of ​​the stalk, make cruciform notches.
2. Now gently dip them in boiling water, blanch for one to two minutes.
3. Remove the fruits with a slotted spoon, immediately place them in cold water.
4. Peel off the cooled tomatoes easily.
5. Using a sharp knife, cut the tomatoes into round slices, approximately 0.5 cm thick.
6. Chop the onions into rings.
7. Put several branches of dill, parsley and celery on the bottom in liter jars, previously sterilized.
8. Next, fill the containers with tomatoes, sprinkling the layers with onion rings.
9. Put a few branches of greenery on top again.
10. Pour water into a saucepan, add salt, sugar, add pepper, bay leaf.
11. Pour vinegar directly into jars, 10 ml each.
12. Then pour boiling brine over the tomatoes.
13. Add 10 ml vegetable oil to each jar.
14. Place the containers in a large saucepan, pre-lay a towel on the bottom.
15. Pour water into it so that the liquid reaches almost to the necks.
16. Sterilize 1 liter jars for 15 minutes. If you cover the salad in a half-liter container, then the cooking time can be reduced to eight to ten minutes.
17. Remove the cans from the pan, roll up.
18. Be sure to cover them with a warm blanket so that the salad can reach.
19. If you are a fan of spicy taste, then add cloves and half a stick of cinnamon to the brine.

With garlic and horseradish

Peculiarities. Tomatoes acquire a special piquancy and appetizing if they are preserved along with onions. Both vegetables benefit from this combination. Tomatoes absorb light pungency, and onions become sweetish. To figure out how to pickle tomatoes with onions for the winter, use the following recipe.

Compound:

• tomatoes - 2.5 kg;
• water - 1.5 l;
• onions - 0.5 kg;
• sugar - 50 g;
• salt - 50 g;
• vinegar - 80 ml;
• garlic - five cloves;
• hot pepper - half a pod;
• horseradish leaves;
• dill umbrellas;
• leaves of currants, cherries.

How to cook

1. Peel the bulbs.
2. Wash the tomatoes carefully.
3. Pierce the tomatoes with a toothpick several times in the area of ​​the stalk to prevent bursting of the peel.
4. Put all the spices and spices on the bottom in sterilized jars.
5. Put the tomatoes on the herbs, periodically diluting them with whole heads of onions.
6. Pour boiling water over the jars.
7. Wait seven to ten minutes.
8. Then, carefully pour the liquid into a saucepan.
9. On this basis, cook the marinade by adding sugar and salt to the drained liquid.
10. When the filling boils, add vinegar to it, mix, immediately pour into the jars.
11. Pour under the very neck.
12. Roll up the cans.

Chopped tomatoes with onions and oil for the winter can be rolled up even without sterilization. Marinade containing vinegar will protect tomatoes, and the lack of air when filling the brine "to the eyeballs" will prevent bacteria from developing. But if you want to insure preservation, sterilize the tomatoes for 15 minutes.

With bell pepper

Peculiarities. A very simple salad. Such tomatoes with onion and bell pepper slices, closed for the winter, will become a favorite dish of the whole family. A refreshingly spicy salad will diversify even the most meager diet.

Compound:

• tomatoes - 1.5 kg;
• Bulgarian pepper - three fruits;
• water - 1.2 l;
• onions - two heads;
• sugar - 75 g;
• salt - 45 g;
• vinegar - 30 ml.

How to cook

1. At the bottom of the jars, put onion chopped into large rings, about half the head per liter jar.
2. Peel the bell pepper from seeds, cut into strips. Put it in banks.
3. Now cut the tomatoes in half.
4. Stack the tomato halves as tightly as possible without crushing the fruit.
5. To prepare the brine, add sugar and salt to the water.
6. When the marinade comes to a boil, add the vinegar.
7. Boil for about five minutes, then pour the brine over the tomatoes.
8. Put the jars in a saucepan, sterilize for 15 minutes, then roll up the canning.

With vinegar

Peculiarities. Previously, tomatoes were salted in wooden barrels, they were stored in the cellar. But modern housewives usually cannot boast of either the first or the second. Therefore, they found a way to cook salted tomatoes and onions for the winter in ordinary three-liter jars.

Compound:

• tomatoes - 1.7 kg;
• carrots - two pieces;
• onions - two heads;
• Bulgarian pepper - two fruits;
• salt - 120 g;
• sugar - 110 g;
• bay fox, herbs, garlic;
• vinegar - 60 ml
• peppercorns.

How to cook

1. Put onion rings, dill branches in clean, sterilized jars.
2. Dip the carrots, previously peeled and cut into circles, into the container.
3. Remove the seeds from the bell pepper, cut the fruit into six to eight halves, put in jars.
4. Then add black peppercorns.
5. First pierce the tomatoes in the area of ​​the stalk with a sharp toothpick to protect them from cracks.
6. Fill the container to the top with prepared tomatoes.
7. If you are a garlic lover, put one clove in each jar.
8. Pour boiling water over the tomatoes, cover the container with a lid.
9. Wait 15 minutes, then drain the liquid.
10. Prepare new clean boiling water, pour the tomatoes again.
11. After ten minutes, pour out the liquid.
12. Repeat pouring clean boiling water a third time, wait seven to ten minutes, then pour the liquid into a saucepan.
13. Now, based on the third pouring, cook the marinade, adding sugar, salt, bay leaf.
14. Pour in the vinegar at the moment when the pouring begins to boil.
15. Fill the bank with boiling brine, roll it up. If you wish, you can turn them over and wrap them up.

In a sweet marinade

Peculiarities. These tomatoes are very similar to barrel tomatoes. A delicate sweet combination of tomato and Antonovka apples is complemented by the spicy sharpness of onions. Garlic and hot peppers give notes of sharpness and unusual vigor.

Compound:

• tomatoes - 1.5 kg;
• garlic - five cloves;
• onions - two heads;
• Antonovka apples - 550 g;
• peppercorns, allspice;
• horseradish, cherry leaves, currants, dill umbrellas, parsley;
• hot pepper - a quarter of a pod;
• salt - 90 g;
• sugar - 75 g.

How to cook

1. Dip the spices at the bottom of the jars, add the chives.
2. Cut the core out of the apples, cut the fruit into slices.
3. Distribute them evenly among the banks.
4. Place the onion rings in the next layer.
5. Now take care of the tomatoes by making a few punctures in the area of ​​the stalk.
6. Place the tomatoes on top of the onions.
7. Fill the finished cans with boiling water, keeping for 15 minutes, drain the liquid.
8. Repeat the fill three times.
9. On the basis of the liquid drained for the third time, boil the brine, adding salt and sugar.
10. Add the peppercorns and allspice to the saucepan.
11. Dip the chili rings into the jar.
12. When the marinade boils, pour the contents of the containers with it, roll it up.

In its own juice

Peculiarities. Try rolling tomatoes in your own juice. Such a preparation will delight you with aroma, will allow you to enjoy delicious tomato juice. The recipe can be supplemented with oregano, cloves, cinnamon. A mixture of garlic, celery, parsley will add spice to the dish.

Compound:

• tomatoes - 3 kg;
• onions - two heads;
• lemon - one fruit;
• bay leaf, thyme;
• fresh basil - 30 g;
• salt - 90 g.

How to cook

1. Cut a third of the tomatoes into small pieces, put them in a saucepan, put on fire.
2. Chop the onion, chop the thyme.
3. Squeeze the juice out of the citrus.
4. Add lemon juice, thyme and onion to a saucepan with tomatoes.
5. Dip the bay leaf into the tomato mass.
6. Simmer the dish for 20 minutes, remembering to stir regularly so that the mixture does not burn.
7. Blanch the rest of the tomatoes, peel.
8. Cut the tomatoes in half, put in jars, add basil.
9. Strain the finished tomato mass through a sieve.
10. Fill the jars with the resulting sauce, not reaching 2-3 cm to the top.
11. Sterilize the salad for half an hour, then roll up.

Pickled tomatoes with onions and butter is a versatile dish that can serve not only as an addition to a side dish or meat. On the basis of such delicious homemade preparations, you can prepare a fragrant vegetable stew. And a small tablespoon added to borscht or tomato soup can radically change the taste, giving it spicy notes.

The recipe for a universal preparation for the winter - tomatoes in slices with onions and oil for the winter without sterilization according to the recipe with a photo step by step. It can be served both as a salad and as an appetizer, add to vegetable and meat stews, soups, borscht, make sauces and seasonings based on canned tomatoes. The preparation is very simple: we cut the tomatoes into slices or quarters, put them in jars, sandwiching them with half rings of onions and herbs. Then pour boiling water over to steam. Add salt, sugar, vinegar and vegetable oil to the drained infusion. Pour the tomatoes with a concentrated aromatic marinade and immediately seal.

Since the marinade contains vinegar, and there is enough acid in the tomatoes themselves, there is no need to sterilize this blank.

Ingredients for tomato slices:

• ripe fleshy tomatoes - 500 gr;
• water - 0.5 liters;
• coarse salt - 1.5 tbsp. l;
• sugar - 1.5 tbsp. l;
• vinegar 9% - 50 ml;
• vegetable oil - 2 tbsp. l;
• onions - 2 heads;
• parsley or any of your choice - a few sprigs.

Cooking tomato slices with onion and oil

For canning, we choose not very large, ripe tomatoes with dense skin and fleshy pulp. Cut into large slices, removing the stalks. Cut the onion into half rings or feathers.

Put two or three sprigs of parsley, half the onion slices on the bottom of cleanly washed and scalded cans.

We put the tomatoes, shaking the jar. Layering the middle with onions, you can also put a sprig of greens.

We fill the jar with tomatoes almost to the edge, leaving a little space. Sprinkle some onions, add parsley. Fill with boiling water, cover with a lid on top and let the tomatoes steam for 15 minutes.

Drain the cooled water from the cans back into the pot. Add salt and sugar. We heat the marinade, cook for one or two minutes.

Add vinegar, pour in refined vegetable oil. We give the marinade to a boil.

Pour into cans immediately, pour under the lid, leaving no empty spaces. We tighten the lids or roll it up with a typewriter.

Cover the jars of tomatoes with a blanket or throw on a few terry towels and leave for 10-12 hours. Then we put it in a place of permanent storage. Successful blanks!

Do you love tomatoes the way I love them? If yes, then here is a great way to keep the fruits of your summer labors extremely tasty for the whole winter.

The method is simple and complex at the same time, but the result exceeds expectations. First, about the difficulties.

1. Tomatoes need small. Very small. It is desirable with a diameter of up to 5 centimeters.

If the tomatoes are larger, then you will have to cut them into two or even four pieces.

2. Onions need small. The smaller the better. If the diameter of the bulbs is more than 3-4 centimeters, then it will also have to be cut. And large onions will not only have to be cut, but finely chopped!

The cut ingredients do not affect the taste of the final product, but the aesthetics suffer

Seaming jars, in my humble opinion, it is better to use 700 gram ones with a screw cap. Such packaging allows you to eat the contents in 1-2 approaches, which cannot but have a positive effect on the number of cans in the refrigerator.

Now about the simple.

Marinade. Everyone has their own, and invariably the most correct, opinion and recipe about the marinade. To argue and say: "Only this way and nothing else!" - I will not, but I must give a variant.

For 1.5 liters of water:

2 table. tablespoons of salt (NOT IODIZED!)

4 table. tablespoons of sugar

Boil, cool to an acceptable temperature (50-60 degrees).

Pour in 0.5 cups (100 milliliters) of vinegar. I use grape or apple, but its concentration is less than that of a table one. Therefore, I take 50% more vinegar - 150 milliliters.

I put on each can:

2 bay leaves

5 grains of black pepper

1 grain of allspice

2 carnation buds

I pour 3-4 tablespoons of boiled vegetable oil on the bottom of the can. I use corn, but it doesn't matter - what you eat or like, then pour.

I put tomatoes and onions in layers in a STERILE (!) Jar. How to sterilize banks is not necessary to tell?

I fill the marinade up to the neck and put it on a “water bath” for 10-12 minutes for pasteurization.

The lids are boiling nearby.

Time has passed - I cover the jars with lids, take them out of the water and close the lids tightly.

I turn the cans over to check the tightness of the closure and leave to cool.

Cool down - put it on the far shelf in the closet for a couple of months. No, of course, you can eat it all in a week, if you can't wait ... But it's better to wait until late autumn or winter, and then ... With friends, with vodka, and with potatoes ...

P.S. In addition to tomatoes and onions, you can add chopped bell peppers, but I just don't like it in any form, and therefore I don't put it in jars. And God help you!

P.P.S. Timing. It took me 6 cans, starting with washing tomatoes and cans, 2 hours. Not too much, right?

I think I'm not the only one faced with the problem of large tomatoes. When they start to ripen, we rejoice and brag about our achievements, and then think about where to attach them. I propose to prepare halves of tomatoes for the winter and share a variety of recipes: with butter and onions, pickled, without sterilization - enjoy your summer hassle.

Tomatoes in halves for the winter

We will sterilize almost all the blanks according to the recipes, so do not process them in advance, just rinse them well, but boil the seaming caps.

• To prevent tomatoes from falling apart when canning, choose firm varieties of them, then they will retain their shape well during the cooking process.
• Any preparation, including from tomatoes, never does with one or two ingredients. Pickle and marinade for tomatoes is allowed to diversify with all kinds of herbs, peppers of different varieties: fragrant, black, spicy.
• Change the taste of salting with different types of vinegar. Not only canteen, but also apple is perfect. You can try adding wine, it is not too expensive. Do not be afraid to experiment, friends, in winter, praise yourself, and guests who have tasted an unusual salad of halved tomatoes will be known as a sophisticated hostess.

A few tips for cooking tomatoes:

• Try to cut the tomatoes into halves so that the bones are not visible, then the vegetable will not fall apart when canning, and the grains in the marinade will not float. Take a closer look at the tail, there you can outline a cut.
• Put tomatoes in jars with a cut down, more will fit.
• In order for the halves to settle down tightly in the jars, the filled jar (or in the process of laying), put it on a towel, folded several times and spread on the table, and knock the jar on the table (lightly and affectionately, do not overdo it).
• After sterilization, it is not necessary to wrap the jars, the tomatoes may become too soft. Just turn it upside down, and when cool, check to see if the marinade is leaking. Roll if necessary.
• Observe the amount of ingredients. Without reporting, or overdoing it with some, you can ruin the workpiece (we are talking about salt and vinegar).

Tomatoes with onions and oil - recipe

In the preparation of 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 workpieces 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 put 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 if very large).
2. At the bottom of a 1 liter jar, put onions, cut into large rings, pepper, cloves and pour in vegetable oil.
3. Place tomatoes on top and fill with boiled filling.
4. Sterilize the salad jar for 15 minutes. You can roll it up.

Recipe for pickled tomatoes in halves for the winter with onions and oil

Even someone who does not like onions at all, in halves prepared according to this recipe, will eat it in unlimited quantities and praise it. How pickle instant tomatoes, I told you, be sure to take an interest.

So, you will need for one liter jar:

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

For the marinade, take 3.5 liters of water: 3 glasses of sugar (yes, glasses, you were not mistaken), 2 glasses of vinegar 9% and 2 tablespoons of salt.

How to cook tomatoes in halves according to this recipe:

1. Fold the onion into rings in liter jars - cut it coarsely and put it without being greedy. Add the garlic, halved tomatoes and cover with the marinade.
2. How to make a marinade: add additives to boiling water and boil for 5 minutes.
3. Pour the marinade over the jars and sterilize them for 10 minutes. The marinade should be enough for about ten liter jars.

Pickled tomato halves with hot peppers

The preparation according to this recipe will appeal to lovers of spicy, this is how the filling turns out, and the tomatoes themselves cannot but fall in love with.

For a liter jar you will need the following ingredients:

• Tomatoes are halved.
• Onions - 1 pc.
• Parsley - 2 sprigs.
• Garlic - 3 cloves.
• Sunflower oil - 3 tablespoons.
• Bay leaf - 3 pcs.
• Hot pepper - a piece of 1-2 cm.
• 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 cook pickled halves:

1. Place the parsley, both types of pepper, bay leaf, garlic and onion rings on the bottom of the jar. Pour in oil.
2. Place the halves tightly with the cut down, and start preparing the marinade. Boil the filling, adding vinegar at the end, and pour straight into the tomatoes.
3. As in other recipes, sterilize the tomatoes for 10 minutes, and then roll up.

Tomatoes for the winter - salad You will lick your fingers - recipe

An incredibly tasty salad from the collection of golden preservation recipes, under the general name "You will lick your fingers."

To prepare the marinade, take:

• Boiling water - 3 liters.
• Sugar - 8 tablespoons.
• Salt - 3 tablespoons.

For the salad you will need:

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

How to prepare a tomato salad in halves for the winter:

1. In each liter jar, put 3 rings of chopped onions, 1 clove of garlic, a sprig of dill on the bottom, send a bay leaf and pour in a large spoonful 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 set to sterilize for 10 minutes.

Tomato halves with mustard - recipe

You will need:

• Tomatoes.

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

For each can of 1 liter:

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

How to make a preparation 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 the garlic, mustard seeds and pepper and parsley on the bottom of the jars. On top of the tomato halves, cuts down.
3. Make a marinade, boil for 3-4 minutes and pour over. Next, the cans need to be sterilized for 10-12 minutes and then rolled up. Can be done cherry tomatoes for the winter, there are other blanks 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, sometimes I roll whole tomatoes without any spices, only salt and sugar. But I will definitely put 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.
• Onions - 1 pc. medium size.
• Sugar is a spoon.
• Vegetable oil and vinegar - spoonful.
• Salt - 1 teaspoon.

For pouring: for 1.5 liters of water, take 2 tablespoons of salt, 6 tablespoons of sugar.

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

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