Summer flies by, followed by autumn. And in winter, you will want to eat vegetables in a fragrant spicy marinade. Prepare tomatoes, marinated with onions, and you have a delicious savory snack, regardless of winter weather.

Tomatoes and onions will complement each other with flavors, giving the vegetable duet an appetizing uniqueness. Together in the bank, they will be the perfect snack in winter. For harvesting, choose dense ripe tomatoes and small onions so that they do not have to be chopped. The recipe is based on 7 liter cans.

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.
• bitter 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:

1. Peel small onions and rinse with cold water. Wash ripe dense tomatoes. You can leave fresh green sepals on some tomatoes, they will give the marinade a peculiar flavor.
2. At the bottom of each washed jar, put a horseradish leaf, an umbrella of dill, a clove of garlic cut into slices, currant and cherry leaves, and a slice of hot pepper. Fill the jars tightly with tomatoes mixed with whole onions in a 5: 1 ratio.
3. Pour water into a saucepan (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 stand for 5-8 minutes (depending on the density of the tomatoes).
4. Drain the water into a sink. Boil the second portion of water, let stand again for 5 minutes. Now pour the water into the marinade pan. Add salt and sugar, bring to a boil, pour in vinegar, stir and pour over the jars with hot marinade.
5. Cap the cans tightly and turn over until completely cooled. You can store the workpiece at room temperature in a darkened pantry.

It is better to prepare a little more water for pouring and marinade in order to be able to pour into cans "with a slide" so that the liquid spills slightly over the top. This will create conditions for additional sterilization of cans at the neck and lids.

Bon appetit and delicious preparations!

Canning tomatoes with onions in oil: a delicious recipe for twisting tomatoes for the winter

I like to grow different varieties of tomatoes on my garden plot. During the season, cherry blossoms of various shades, and huge fruits of the "Volovy Heart", and all kinds of "cream" and "Ladies' fingers" flaunt on my table. I harvest tomatoes for the winter according to a special recipe with onions in oil, which allows you to feel the pleasant aroma of the summer harvest even in cold weather.

Tomatoes with onions and oil for the winter (salad recipe with whole fruits)

I never mix different types of tomatoes in such blanks - this is fraught with spoilage of canned food. After all, each variety has its own taste and ability to withstand high temperatures. Perfect for this type of canned food.

Ingredients:

• ripe tomatoes. I use either medium-sized yellow cherries or long bunches of "ladies' fingers";
• large bulbs of light varieties. The amount depends on your capabilities and desires. I take 1 large onion for 1 jar;
• 5 peas of any pepper;
• 2 bay leaves;
• 2 garlic cloves;
• 3 cloves;
• a pinch of dry dill. The amount of spices is indicated for 1 liter can.

For the marinade:

• 1 liter of purified water;
• 2 tbsp table salt;
• 3 tbsp. l. granulated sugar;
• 2 tbsp. l. vinegar 9%;
• 1 tbsp. l. odorless vegetable oil.

How I cook:

1. I wash and dry all the tomatoes. I remove the stalks.
2. I heat the jars in the oven at a temperature of 100 degrees for at least 10 minutes.
3. I scald metal lids with boiling water.
4. I also peel my garlic, prepared onions with shredded half rings.
5. I put dry spices and cloves on the bottom of warm jars.
6. Place the tomatoes tightly in a container, interspersed with generous portions of prepared onions. Jars should be filled to the top with tomatoes.
7. I bring water to a boil, pour it over my blanks.
8. Cover with lids and leave alone for a quarter of an hour (15 minutes).
9. I pour the liquid back into the saucepan and add the sugar and salt to it. I bring it to a boil.
10. As soon as the spice crystals dissolve, I send vinegar and oil to the general company, mix well.
11. Pour tomatoes and onions with hot marinade, immediately seal the salad.
12. I turn it over on an old blanket, wrap it up on all sides.

I send the finished canned food to the cellar for storage until winter only when they have completely cooled down under the "fur coat".

Canned tomatoes with onion and butter slices "Lick your fingers"

This recipe is for 8 liter cans, the total weight of the snack may vary depending on the size of the starting products.

We need:

• 5 kg of large tomatoes;
• 4 large heads of light onions;
• 1 hot pepper;
• 2heads of winter garlic (its cloves are larger);
• 8 tbsp. l. odorless vegetable oil;
• 1 bunch of parsley leaves
• 16 bay leaves;
• peppercorns - I use allspice, but if you like black, it will do;
• 2 tbsp. l. with a slide of table salt;
• 1/5 Art. l. with a slide of granulated sugar;
• 1.5 tbsp. l. vinegar 9%.

Note: in the recipe, the amount of spices and seasonings is indicated for 1 liter of marinade. The easiest way to calculate the required volume is to fill the tomatoes prepared for rolling with ordinary water. Then drain the liquid and measure its amount. So the marinade will be enough, and you will not have to top up the tomatoes with boiled water.

How I roll a tomato salad with onion slices "lick your fingers":

1. First of all, I wash and dry the fruits and greens.
2. In tomatoes, I remove the attachment points, cut into small slices - the amount depends on the size of the whole fruit.
3. I steam the jars over steam or heat them up in the oven.
4. At the bottom of hot containers I put bay leaves, 5 allspice peas.
5. Add 2-3 peeled garlic cloves and finely chopped parsley (about a tablespoon).
6. I cut the onions into half rings. For 1 jar, add half a shredded vegetable.
7. Now I place the tomato slices tightly in containers, shifting them with onion feathers.
8. I pour boiling water over tomatoes with onions and spices, cover with boiled lids.
9. After 15 minutes, pour the liquid into a saucepan, dissolve salt and sugar in it. I bring to a boil, add vinegar and oil to the brine, stir.
10. I pour the boiling marinade into the blanks and immediately roll up.
11. I turn it over on a thick substrate, wrap it with an old blanket.

No appetizing blockage " Tomatoes with onions for the winter»It is difficult to imagine a feast. And not only a festive meal, but also an ordinary family meal. Tomatoes are a decoration of the table: tasty, juicy and quite healthy. The preservation of these vegetables has become a traditional duty in literally every home. And thanks to pickles and numerous variations of cold, they pass "painlessly" for our stomachs. It has become commonplace to combine tomatoes and other vegetable components: carotel, cucumbers and the same sweet pepper. But the constant component, after all, is the turnip onion. Their mistress union is used in practice most often.

Sliced \u200b\u200bTomato and Onion Recipes

This presentation method has its own advantages. Firstly, neat slices easily fit into containers of different displacement, and there is no need to select fruits of the same size. Secondly, there is an opportunity to "process" overgrown and non-formats, and at the same time a very successful culinary technique. And thirdly, directly when consumed, the slice will fit compactly in the mouth, and the juice will not spread over the chin, as when biting whole nightshades. So, there are three ways to clog (or rather, cut).

Tomatoes and onions for the winter: salad

The salad looks extraordinarily beautiful, and is just as delicious. Tomato and onion salad recipe for the winter the simplest. It is based on two main ingredients; and the rest is spices and seasonings, of which not so many are put. Minimalism in home cooking is known to be popular and prized for its delicious results. So, 2 kilos of red nightshade and moderately ripe, 3 large onions, grains of black pepper and a little ground allspice, salt, dried garlic (granular concentrate can be used), laurel leaves, spicy cloves buds will be used.

Suitable tomatoes are sorted first. Only firm, fleshy and well-ripened are good. They should be washed and cut into slices; the cream is split into circles of moderate thickness. Slicing, if not too thin, will keep its shape perfectly. After peeling and rinsing, the bulbs are chopped into rings. Glass containers for seaming are sterilized and vegetables are placed in them. In between, layers of spices are made. And you can proceed to the preparation of the fill.

Approximately a liter of water is poured into the cooking utensil, and 4 tablespoons are dissolved in it. sugar crystals and 3 tsp. table salt. For quick dissolution, the solution is warmed up, but not boiled. The filling is poured into jars with a semi-finished product, and the container is sterilized for about 10 minutes. At the end of the heat treatment (literally 1 minute before removing from the fire), 6 tablespoons are poured into the cans. pre-heated vegetable oil and 2 tbsp. octa 30%. clogged; and, before taking it out to cool for long-term storage, it cools down.

Tomatoes with onions for the winter: in gelatin

An extremely original solution is to make a gelatinous marinade fill. This method is in demand. On similar canned tomatoes with onions for the winter for a start, you will need to pour in and leave for an hour and a half to swell gelatin (50 g), diluted with 3 glasses of boiled cold water. During this time, containers and iron lids are being prepared. A handful of peeled garlic cloves (although 2-3 pieces are enough), fresh dill sprigs, a couple of grains of black pepper and a bay leaf are superimposed in the jars. Then they are filled with tomatoes, cut in half lengthwise. Tomatoes must be strong. Onion rings are layered with tomato styling.

The swollen gelatin is heated on the stove, waiting for it to completely dissolve. But it is forbidden to boil it! A marinade of 4 glasses of water is boiled separately,? glasses of sugar sand and 1.5 tbsp. rock salt. Gelatin is introduced into the bubbling solution, and the dishes are removed from the heat. Glass containers with vegetables are filled with this filling, comparing the level with the edge of the neck. And, before airtight clogging, they are sterilized for about 15 minutes, and 1 tsp is added to them. ostvoy 70% essence. Having rolled up tightly, chopped tomatoes are cooled and carried out into the cold. By the way, they are also served chilled so that the marinade surrounds the slices like jelly.

Tomatoes and onions for the winter: from green tomatoes

An appetizer is also made from green nightshades. For 3 kilos of unripe fruits, a kilogram of carotel, turnip-onion and Bulgarian pepper is taken. Selected small tomatoes are cut in half, other vegetable complements are cut into cubes or strips. They are folded into a volumetric bowl, filled with coarse-crystalline rock salt and, after mixing, for 10 hours are left for abundant juice release. After that, the released juice with the salt dissolved in it is drained, brought to a boil, and 300 g of sweet sand are added to it, 300 ml of refined sunflower oil and 150 ml of 6% oct are poured in. Having mixed all this with special care with vegetables, the salad is boiled for no longer than 15 minutes and is packed in jars. Canned halved tomatoes with onions for the winter during pickling, they acquire a piquant sweetness and pleasant taste.

Pickling recipes

Tinned tomatoes are a great snack. It is appreciated for its juiciness and amazing taste. In general, blockages are very helpful in cold weather. They can be quickly uncorked upon the arrival of unexpected guests and put to any side dish or main meat dish. They prepare easily. Therefore, it is necessary to prepare jars of vegetable variety!

Ingredients for pickling one three-liter container will be: 1.5-1.8 kg of fresh small tomatoes, 3 medium-sized onions, 3 tbsp. odorless sunflower oil, 8 grains of black allspice and 2-3 laurel leaves. The marinade filling is prepared as standard, as in " Tomatoes with onions for the winter. Recipes". It is made from the following components: 1 liter of filtered water, 1 tbsp. coarse rock salt, 2 scoops of sugar sand, 3 tablespoons of 9% otst, 5 laurel and the same amount of black peppercorns. complemented by herbs: dill, tarragon, etc.

The bulbs are peeled and crushed into thin rings. Tomatoes are dried after washing. Clean cans are steamed. Spices are placed on the bottom. This is followed by filling with tomatoes interspersed with onions. And poured on top with refined sunflower oil. Now it's time to boil the marinade. Water is poured into enameled dishes and sugar-salt is poured, peas, peppers and lavrushka are dropped. The liquid is put on high heat and boils quickly. At the moment of boiling, pour the osette in a thin stream, and the dishes are removed from the hob. The solution is not cooled, but is instantly poured into a jar of vegetables.

After filling with marinade, the workpiece must be sterilized. This procedure is carried out in a large pot in which water is poured and heats up slowly. Having cooled slightly, the container is lowered into the structure for heat treatment and pasteurized for 20 minutes. Snack " Tomatoes with onions and oil for the winter»Is corked up, wrapped in a blanket and set to cool slowly. It would be good to take out the finished preservation in the cold. And at the onset of frost, you can uncork it and treat yourself to it, appreciating the unforgettable taste.

If you have not tried pickling tomatoes yet, I advise you to start with this simplest option - prepare tomatoes in slices with onions and oil for the winter. The recipe is perfect for beginners. All you have to do is cut the vegetables, pour the marinade over them and sterilize the filled jars. The tomatoes are just awesome! Moreover, this is almost the only (today) variant of harvesting in my piggy bank, where everything goes clean from the jar - tomatoes with brine are of course, and the family is literally at war for onions and garlic. Therefore, I try to put onion rings in more jars - both tasty and looks more appetizing. Well, serving such tomatoes, of course, is convenient - you open the jar and there is a ready-made salad on the table!

Ingredients (for 2 x 650 ml jars):

• tomatoes (strong, preferably not very large) - 0.8 kg,
• onions - 4 medium-sized heads,
• garlic - 8 cloves,
• peppercorns (allspice) - 8 pcs.,
• peppercorns (a mixture of peppers) - 1 tsp,
• parsley and dill - 2-3 branches each,
• vegetable oil - 1 tbsp. l. to each can,
• bay leaf - 4 pcs.

For the marinade:

• water - 1 l,
• sugar - 2 tbsp. l.,
• salt - 1 tbsp. l. with a slide,
• bay leaf - 6 pcs.,
• cloves (buds) - 6 pcs.,
• peppercorns - 6 pcs.,
• vinegar essence - 1 tbsp. l.

How to cook tomatoes in slices with onions and oil for the winter

First, let's prepare the vegetables. My tomatoes, dry them and cut into slices, simultaneously cutting out the stalk. I cut each tomato into 8 slices. To make it easier to cut tomatoes, take the sharpest knife, while the tomatoes themselves should be dense and strong. Another point: try to cut exactly in the middle (it doesn't matter a whole tomato or a quarter in front of you), so the juice will practically not flow out of them.

Next, peel the onion and garlic. We rinse them, dry them and cut the onions into rings, just divide the garlic cloves in half. Not the largest onion rings look prettier, therefore it is better to choose smaller onions.

So all the vegetables are prepared, now we will deal with the marinade. We boil water in a kettle, then measure and pour a liter into a saucepan, where the marinade will be prepared. We immediately put a saucepan with boiling water on the stove, throw in all the components of the marinade, excluding vinegar, and leave to boil for 5 minutes.

During this time, you can rinse the jars and scald them with boiling water (or fry in the microwave at maximum power), boil the lids.

After the marinade has boiled for the required amount of time, add vinegar to it, stand on the stove for a couple of minutes and remove. You do not have to turn off the stove, but immediately put a container of water on it, in which you will sterilize the filled jars.

Now we take our prepared jars and pour 1 tbsp into the bottom of each one. l. oil, then we report sprigs of dill and parsley (you can limit yourself to one thing or even do without greens), bay leaves and peppercorns.

Further on this "pillow" we begin to spread tomato slices and onion rings. We lay the slices as tightly as possible (preferably with a cut down), but trying not to crush them strongly so that they do not lose their shape and do not let the juice flow. Distribute the onion rings and garlic between the slices.

Pour marinade into jars filled with vegetables and cover (without twisting!) Jars with sterile lids. You will have the marinade. But for me, it's easier to pour out the excess than to calculate the required amount of ingredients for two 650-gram jars.

We sterilize the jars for 20 minutes. and screw the lids tightly. After that, we immediately turn the jars over, wrap them up warmly and leave them alone until they cool completely (I leave them at least until morning). Then you can put the tomatoes away for storage. Such tomatoes are stored perfectly even at room temperature.

Canned tomatoes with onions are a wonderful winter dish that you should not be ashamed to serve on any table. From our article you will learn some of the recipes for its preparation.

Canned Tomatoes with Onion and Oil

If you want to pamper your family with the original, then pay attention to the following recipe. It is very simple to prepare canned tomatoes with onions and oil:

• Rinse a quart jar thoroughly, then place five peas and two bay leaves on the bottom.
• Peel one onion and cut into rings.
• Cut 700 grams of red fleshy tomatoes in half and lay cut down. Place a layer of onions on top of them. Thus, fill the jar to the very top.
• For the marinade, take one liter of water, two bay leaves, five black peppercorns, five dried cloves, three tablespoons of salt, and two tablespoons of vinegar. Combine ingredients and bring to a boil on the stove.
• Pour the marinade over the tomatoes, close the lid and sterilize for ten minutes.
• Pour two tablespoons of refined oil into the jar before rolling.

Change the plain lid to a sterilized one and roll up. Store the finished snack in a cool, dark place. Serve tomatoes with potatoes, buckwheat or rice as an addition to the side dish.

Canned tomatoes with onions for the winter

Here is a recipe for a delicious preparation of vegetables, the combination of which gives a piquant taste. Thanks to her, you can cook a delicious dinner at any time - for this you just need to boil potatoes and add to it How to cook canned tomatoes with onions (recipe):

• Take one kilogram of a medium-sized onion and peel it.
• Wash five kilograms of tomatoes and remove the stalks. To prevent the tomatoes from bursting during the process, heat them with a toothpick in several places.
• Put several dill umbrellas, currant and horseradish sheets in prepared jars. Then layer whole tomatoes and whole onions in layers.
• Pour boiling water into jars, and after ten minutes, pour water into a saucepan. Add to it 100 grams of sugar and salt, bring to a boil and pour 160 grams of 9% vinegar. After that, immediately pour the marinade over the tomatoes and onions.

If the cans were sterilized in advance, and the marinade was poured over the edge, then the canned food does not need further processing. You can now simply screw the lids back on and turn the cans over until they cool completely.

with onion

These fragrant and juicy vegetables are a great addition to your side dish. You can also serve them to the table as an appetizer for strong drinks. And it is very simple to cook canned tomatoes with onions:

• Peel and cut into rings three large white onions.
• Cut two kilograms of ripe tomatoes into slices.
• Wash and sterilize the 3 liter jar.
• Put some onion, black peppercorns and bay leaf on the bottom. Fill the jar with a mixture of onions and tomatoes and add three tablespoons of vegetable oil at the end.
• To prepare the marinade, take a saucepan and pour a liter of water into it. Then add two tablespoons of sugar, one spoonful of salt, five bay leaves and five allspice peas.
• Put the marinade on fire and bring it to a boil. After that, pour three tablespoons of vinegar into it, mix and pour into a jar of vegetables.
• Boil water in a large saucepan, then let it cool for a few minutes and immerse the container of tomatoes in it.

After 20 minutes, the jar can be taken out, closed with a lid and wrapped in a towel. When it cools down, it should be placed in a cool and cold storage area.

Pickled tomatoes

This recipe is suitable for those who need to preserve large or flawed tomatoes. For aroma and special flavor, we suggest adding garlic and fresh herbs to vegetables. Read how to make canned tomatoes with onions:

• Take a liter jar, put onion, chopped into rings, chopped garlic and chopped parsley on the bottom.
• Wash 400 grams of dense tomatoes, cut into slices and place in a jar mixed with herbs.
• Place onion rings on top and pour in two tablespoons of vegetable oil.
• For the marinade, bring the salt and sugar to a boil over a fire and add some vinegar at the end. When the liquid has cooled slightly, pour it over the vegetables.

Close the jar with the cleaned lid and then sterilize it for a quarter of an hour. After that, the canned food should be turned over and wrapped in a warm dense cloth.

Conclusion

We will be glad if you like the recipes that we have collected in this article. Tinned tomatoes with onions can be your favorite snack during the cold season. Serve pickled vegetables to the table as a side dish, as well as with meat and fish dishes.