Very tasty are tomatoes, canned slices. We somehow got used to the fact that usually - this is how it is done in most recipes, the only exceptions are. But in such a chopped form, tomatoes will be simply magnificent: they are better pickled with brine and turn out to be very fragrant.

For many, another advantage of this recipe is that tomatoes are closed in slices for the winter without oil, you only need spices, onions, herbs and vinegar. And do not worry, such tomatoes do not fall apart in jars for the winter, the halves remain halves, do not turn into gruel.

In general, the recipe is very simple: we prepare the tomatoes, put them in jars with spices, pour brine and sterilize the allotted time. All actions are simple, 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 close the tomatoes with slices for the winter in my detailed recipe with a photo.

Ingredients for a 1 liter jar (or 2 half-liter):

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

How to close tomatoes with slices for the winter:

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

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

We wash the bitter pepper, dill, parsley and lay them out to dry on a napkin.

We clean the garlic from the skin and wash it. Remove the skin from the onion and wash.

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

Then carefully lay out the tomatoes, trying not to crush them. We spread the tomatoes cut down and try to lay them as tightly as possible so that there is less free space.

For 1 liter jar, tightly packed with tomatoes - cream, usually 400 - 420 ml of marinade goes. If the tomatoes are larger, they will fit a little less in a jar, respectively, more marinade will be required.

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

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

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

Tomato salad with onions for the winter I make from large bull-heart tomatoes. They are very large, so I will make a lot of chopped salads. These salads are made in layers. A layer of tomatoes, a layer of onions. In the same way, such a salad is prepared for the winter and with the addition of cucumbers, bell peppers or carrots. Fans add hot red pepper. Whatever salad we make, I always make the same marinade. I have been using it for many years and it has never let me down. All vegetables with it retain their taste and are perfectly preserved until the new harvest. The marinade that I describe here is quite suitable for pouring assorted salads with any set of vegetables.

A jar of such a delicious salad is eaten at a time. I will say right away - do not regret the bow! The pickled onions in this salad are especially delicious. You can sterilize a tomato salad with onions for the winter in jars, or you can prepare it without sterilization. Both options are in front of you. Choose any and cook with pleasure!

In this article:

Tomato salad with slices for the winter with onions and vegetable oil - a step by step recipe with a photo

I have jars of different sizes, but I will make a 3 liter marinade. This is about enough for 6 liter jars. Or, respectively, 12 half-liter. Here is a simple calculation. Focus on this.

What you need:

How to cook:

1. I immediately put the marinade to boil. In a saucepan with three liters of water, add salt, sugar and cloves. Once it boils, let it simmer for five minutes. Then I pour in acetic acid and turn it off.
2. Prepared onions and garlic: peeled, washed and laid out to dry on a towel. I also washed and dried the tomatoes. Cut them into 3 or 4 pieces. If the tomatoes are small, cut into two halves. Cut the onion into thin rings, garlic cloves into halves. What do I do with banks? I wash and sterilize them. I throw the lids into the kettle to boil. Now everything is ready.
3. In each jar at the bottom put a leaf of lavrushka, two halves of a clove of garlic. Two peas of allspice and 3-4 peas of black pepper. Dill and parsley greens, one branch each. I pour 2 tablespoons of sunflower oil into all jars.
4. Then onion rings are laid in layers, then slices of tomatoes, again onions and again a layer of tomatoes. I shift the layers with sprigs of parsley and dill. The top layer is definitely an onion.
   
5. I pour the prepared marinade into jars. How many times has the marinade splashed out of the jars during sterilization. Now I pour the marinade in jars not to the very top, but a little less. Then, before spinning, I add. I just cover with lids. I set the jars in a large saucepan, with a towel or napkin placed on the bottom. The napkin is placed on the bottom so that the bottoms of the cans do not come into contact with the heated bottom of the pan. Now I pour about a liter of warm (by no means cold!) Water and close the lid. Sterilization over low heat for about 20 minutes. I have four jars in the pan.
   

6. It remains to get the sterilized jars and immediately roll up the lids. Banks turn over and wrap with a blanket or fur coat. And let it cool down for a couple of days. Then send for storage in the basement. Although sterilized such tomatoes are stored perfectly even when warm.

Canned tomatoes in slices are a great option for those whose tomatoes are not quite conditioned, or too large to even fit into a jar. But you can take any tomatoes, according to this recipe, they turn out tasty, strong, but there’s just nothing superfluous in them. I will tell you in detail how to preserve tomatoes in slices for the winter.

Ingredients:

• Tomatoes;
• vegetable oil - 1 tablespoon;
• onion - 2 pieces;
• dill greens;
• garlic - 3 cloves;
• cloves - 3 pieces;
• bay leaf - 2 pieces;
• black peppercorns - 3 pieces.

For 1 liter of brine:

• vinegar 9% - 1 tablespoon;
• sugar - 3 tablespoons;
• salt - 1 tablespoon.

Step by step recipe forcanned tomato slices

1. Wash the tomatoes well and cut them into slices, and the peeled onion into half rings.
2. At the bottom of the jar, put the onion, cut into rings, dill, peppercorns, garlic, cloves and bay leaf. Then lay the tomatoes, cut into slices.
3. Prepare a brine of vinegar, sugar and salt, boil. A 1 liter jar takes 200 grams of brine.
4. Pour a tablespoon of vegetable oil into a jar and pour tomatoes in jars with boiling brine, cover with lids and put to sterilize in a saucepan, on the bottom of which lay a cloth napkin.
5. Sterilize a liter jar for 15 minutes, then immediately roll it up and wrap it upside down in a blanket. Let it stand until completely cooled.

Canned tomatoes in slices look great when served, and of course, it is very tasty, and also attractive.

Almost every housewife prepares sliced ​​\u200b\u200btomatoes for the winter, the recipe has gained popularity. Many options have emerged. Someone likes to roll tomatoes mixed with onions into jars, others add all kinds of spices, getting unusual shades of marinade. The simplest recipe for harvesting tomatoes, cut into slices, is popular. Do you want to learn the classics and save the harvest, so that later in the winter time you can delight your household with delicious food? It's time to discover a unique classic way of cooking. A recipe with a photo, tested in hundreds of cuisines, will help in this.

Tomatoes from the garden are ideal for seaming for the winter. They are different from the purchased ones. They have more flavor and freshness. The fruits are fleshy, juicy. The size is not important, because according to the recipe, the tomatoes are cut into pieces. If a speck is found somewhere, you should not discard the vegetable: the rotten part is cut out. The harvest will not be lost, but will fall on the table.

Ingredients:

For cooking you will need:

• Tomatoes- any quantity;
• Garlic- 2 - 3 cloves per jar.

For marinade in 1 liter of water:

• Sugar- 2 tbsp. l.;
• Salt- 1 tbsp. l.

Please note that the recipe does not require the addition of vinegar. Tomato slices are perfectly preserved until winter in a salty-sweet marinade, releasing their own acid into it. If desired, you can add a couple of peas of pepper.

How to cook chopped tomatoes for the winter without vinegar

1 . The recipe for tomato slices is unique in that you can prepare a salad for the winter in any quantity. Experienced housewives do it this way: first, tomatoes are cooked. Fruits should be washed thoroughly.

2 . Cut the tomatoes into slices so that, having opened the seaming, it is convenient to eat the contents. It is more convenient to cut small tomatoes into halves, medium fruits are divided into 4 parts, and very large ones, as in the photo, are cut arbitrarily.

3 . Fold the prepared slices into a glass container (0.5 l). Tamp tightly, but do not press: porridge or mashed potatoes should not work.

4 . Peel the garlic, first dividing it into cloves. Add 2-3 cloves to each jar. You can put it both above and below.

5 . Prepare the marinade, having previously calculated the required amount. It takes about 200 grams of water to fill one half-liter jar. Measure the right amount of liquid according to the number of prepared jars, boil water, add salt, sugar.

6 . Fill jars with filling. Pour slowly so that the marinade fills all the space left to it. Cover the top with a washed lid (metal).

7. The next step is to sterilize the lettuce. Put a diffuser in a saucepan (you can replace it with an ordinary cotton rag), pour water, heat it on the stove so that the glass does not burst when the prepared jars fall into the container.

8 . Sterilize tomatoes over low heat. Watch carefully when the water starts to boil. From now on, count exactly 10 minutes. It will be enough for the vegetables to cook. Remove jars hot, put on a towel, roll up. Be sure to roll over. Cooling occurs "feet up". Slow cooling helps to preserve the crop, so they cover the top of the jar with a warm fur coat, a terry towel, and a bedspread.

Delicious sliced ​​tomatoes for the winter are ready

Bon Appetit!

Storage and use

It is best to store tomatoes in slices until winter in a room where a cool temperature is constantly maintained. A refrigerator will do, but usually housewives cook up to 20 - 30 cans according to this recipe with a photo, so it's better to look for a place in the pantry, basement. You can eat rolled tomatoes with any side dish. The slices are perfectly combined with sour cream, if, after opening the jar, remove the skins from the pieces. Bon appetit and friendly harvests to all.

Good vegetable tomato. One thing is bad - keeping it safe and sound is quite problematic. That's what tomatoes have. They wrinkle, crack and deteriorate. As a result, part of the crop either needs to be quickly eaten or sent to the nearest trash can. However, there is a way to save most of the fruits, even if they have lost their presentation. As a result, you won’t have to throw away tomatoes, and in winter you can enjoy a delicious snack. Consider other recipes that have received a large number of positive reviews on the Internet.

Chopped tomatoes for the winter, a recipe without sterilization for storage in the refrigerator

This is the easiest way to preserve chopped tomatoes. It is available even to those who are just trying to learn the art of cooking. The only downside of such a blank is that you need to keep the resulting snack in the refrigerator, and the jars take up a relatively large amount of space. So there can be no talk of large volumes and long-term storage. Although if there are not very many tomatoes, then a couple of three small jars can be prepared for the new year.

The harvesting process is extremely simple. Cut the tomatoes into circles. Onions in half rings. Mix sugar with salt. Vegetable oil with vinegar and a little water. In a clean jar, alternate thick layers of tomatoes and onions. Sprinkle each layer of tomatoes with the sugar-salt mixture, and pour the layers of onion with liquid seasoning. Close the filled jar with a nylon lid and send it to the refrigerator.

Sliced ​​tomatoes for the winter with garlic

To keep chopped tomatoes longer, it’s better to roll them up, as our grandmothers did. At the same time, based on the fact that the tomatoes will be chopped, it is not necessary to preserve them in large jars. Half liter containers are enough. This amount will require:

Tomatoes - about 300 g;
onion turnip - about 150 g (about 2 medium heads);
parsley - 50 g;
garlic - 4 cloves;
lavrushka - 2 leaves;
allspice and black pepper - 4 peas each;
water - 0.4 l;
sugar and vinegar (9%) - one tablespoon each;
salt - half a tablespoon;
vegetable oil - 2 tablespoons.

Rinse and sterilize jars. Put laurel, peppercorns and garlic at the bottom. Peel the onion and cut into half rings. Cut the stalks off the tomatoes and cut them into slices a little more than half a centimeter thick. Finely chop the greens.

Put the prepared vegetables in jars in layers, sprinkling each of them with chopped herbs. The jars must be filled to the very top, after which vegetable oil and vinegar are poured into each.

Now you can prepare the marinade. To do this, take a saucepan and boil water in it. Dissolve salt and sugar in boiling water, then boil the solution for another couple of minutes. Pour the hot brine into the jars, trying to keep the sediment (if any) at the bottom of the saucepan.

Cover the snack jars with sterile metal lids and pasteurize in boiling water for 15 minutes. After that, the snack can be rolled up. Turn the jars upside down, wrap in something warm and leave to cool. Well, then you can transfer them to permanent storage in a cool place.

Chopped tomatoes for the winter with gelatin

An excellent appetizer will turn out if gelatin is added to the marinade. The result is chopped tomatoes in jelly. Products for such canned food will need the same as in the previous recipe. True, vinegar should not be added to the snack, and the amount of salt and sugar can be slightly increased, but not more than 2 times. And, of course, you will also need gelatin, about 10-15 g.

The cooking process is similar to the previous version. As for gelatin, it must first be poured with cold water and allowed to swell for 40-45 minutes. The prepared product must be poured into a boiling brine, after which they can be poured with chopped tomatoes. It is not necessary to sterilize this preservation. She and so perfectly kept.

Pickled tomatoes in slices are a great snack for the winter. A bright blank will give you a piece of summer in the cold season, and make the menu more diverse. When serving, this tomato salad will only need to be supplemented with fresh onions and poured over with vegetable oil.
For this preparation, it is better to use tomatoes with dense pulp so that during storage they do not turn into a shapeless mass. Cream tomatoes are perfect.

Taste Info Tomatoes for the winter

Ingredients per 0.5 l jar

• tomatoes
• small onion
• parsley several sprigs
• hot pepper - 1/4 part
• 3/4 st. spoons of sugar
• 1/2 st. spoons of salt
• 1 st. a spoonful of vinegar 9%

How to cook pickled tomatoes in slices

So, how to pickle tomatoes? First you need to wash the cans of soda. Steam them, although this is not necessary, because we will fill the jars with boiling water twice. However, the lids must be boiled.
Now we are preparing the vegetables for the bookmark. Cut the tomatoes into 4 parts. Bow in the same way. Cut hot pepper into rings. The amount is up to you, how spicy pickled tomatoes you want to get. If you don’t want to get spicy tomatoes, then you can skip the pepper altogether. We wash the parsley and separate the branches.


We put all these chopped vegetables in layers to the top in a half-liter jar. Parsley can be beautifully laid out on the sides. It will decorate your workpiece.


Then we put water on fire. Bring it to a boil and pour the contents of the jar.


Cover with boiled lid and leave to heat for 15 minutes.

Then we drain the water through the nylon lid with holes into the pan. Usually pickled tomatoes are poured twice. This recipe is no exception. Therefore, after the water has been poured into the pan, add salt and sugar to it. Put on fire and bring to a boil.


Pour a tablespoon of 9% vinegar into the jar with the workpiece. And pour boiling brine.


We immediately roll up tin lids with a key or screw ones. We turn our spicy pickled tomatoes upside down and let them cool.


This recipe for pickled tomatoes differs from the traditional one, where the tomatoes are used whole, only in that they are cut into pieces. So we get a ready-made salad for the winter. It remains only to make a refueling for him. Or in this form, serve on the table.
Tomatoes pickled for the winter are always in perfect harmony with mashed potatoes. They can also be served with any second course. And in general it is very difficult to imagine a winter diet without harvesting tomatoes.