Homemade canned tomatoes are good for everyone, but here's the problem. A standard glass jar has a specific neck diameter, approximately 80 mm. Delicious autumn tomatoes of large-fruited varieties cannot be placed in such jars without destruction. To overcome this problem, a recipe for homemade pickling of tomatoes in halves has long been used. A cut tomato compresses very easily without losing its appearance. Tomatoes of this salting have a more salad taste. There is no need to wait 2-3 months, when the brine, all its flavors and components penetrate through the whole and intact skin. Tomato halves for the winter are salted in a week. You can safely experiment with the amount of sugar and vinegar in the marinade filling, choosing the most suitable combination for your taste.

Taste Info Tomatoes for the winter

Ingredients per 2 liter jar:

• large tomatoes - 5-6 pcs.;
• vegetable oil - 2 tbsp. l.;
• table vinegar 9% - 2 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• salt for salting - 2 tbsp. l.;
• onion turnip - 3 pcs.;
• garlic, cloves - 6 pcs.;
• black peppercorns - 10 pcs.;
• sweet pea pepper - 2 pcs.;
• cloves - 2 pcs.;
• bay leaf - 5-6 pcs.

How to cook tomatoes in halves "Lick your fingers" for the winter

We pick ripe large tomatoes and wash them thoroughly. Onions and garlic should be washed and peeled.

Let's prepare the rest of the ingredients. Vinegar on sale is often of high concentration, 70%, it is diluted with cold boiled water 1:11. It turns out table vinegar, normal in severity, with a strength of 9%. It is ideal for use in home canning.

We cut out the point of attachment of the stalk of the tomatoes and cut the fruit in half. If a larger fruit fell into your hands, feel free to cut it into 3-4 parts. There is nothing wrong with this retreat.

Cut the peeled onion into half rings, and cut the garlic cloves into 4 parts.

We sterilize a glass jar with boiling water, drain it and start laying out layers of onions and tomatoes. Garlic, seasonings and pieces of bay leaf are added gradually, after laying each layer. Lightly shake the jar for better compaction of the fruit.

We finish laying the last layer of tomatoes with onions, garlic and spices.

To give a special charm to this conservation, you can add a teaspoon of homemade or other adjika, the tomatoes will turn out just lick your fingers.

Boil 0.5 liters of water in a separate clean saucepan, add salt, sugar, vegetable oil and vinegar. Bring the marinade to a boil and pour over the tomatoes halves. In this way, guessing the amount of marinade is almost impossible. Top up the jar with clean boiling water.

Immediately close the jar with a sterilized lid. Tomato halves are ready for the winter. Turn the jar over and let it cool. We remove the tomatoes in halves for the winter without sterilization in a cool dark place.

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Recipe number 2. Tomato halves with garlic and adjika for the winter

Salting or pickling halves of tomatoes is gaining popularity. With this technology, tomatoes (when they ripen in the marinade) acquire a completely different, more salad flavor than whole salted ones. It turns out an accelerated penetration of all the components of the marinade into the halves of the fruits of tomatoes. Onions or garlic also get tomato impregnation. Alternatively, you can prepare such a salad by taking more garlic instead of onions and adding a little homemade green adjika, which we cooked in, to each jar. This vegetable preparation for the winter will be in demand and appreciated by lovers of spicy vegetable snacks.

Ingredients for 0.6 l:

• tomatoes - 5 kg;
• garlic, cloves - 6 pcs.;
• adjika green at home - 1 tbsp. l.;
• sugar - 3 tsp;
• salt - 1.0 tsp;
• vinegar 9% - 1 tsp;
• bay leaf to taste.

Let's start cooking tomatoes halves with garlic for the winter

Let's make homemade tomatoes. These are the remains of this summer's harvest. Tomatoes need to be washed well, sorted out and the stalks removed.

Homemade adjika was kept in a glass jar. Her balance in the jar is about 1 tablespoon. Adjika does not know what mold is due to its composition. Therefore, scraping it out of the jar and sterilizing the dishes does not make sense. We will pickle halves of tomatoes for the winter right in the remnants of adjika. The head of garlic should be divided into cloves and peeled.

We cut the washed tomatoes into halves and remove the base of the stem from each half. Cut the garlic cloves in half lengthwise.

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We put half the tomatoes and pieces of garlic in a glass jar with the remnants of green adjika. In the middle of the jar, you can put a bay leaf. We are trying to compact the contents of the jar a little. You don't need to use force, you can crush all the tomatoes. Add sugar and salt on top. We put a little salt, because homemade adjika is a rather salty seasoning.

Pour 1 teaspoon of 9% vinegar directly onto the sugar and salt.

Directly from the kettle with boiling water, we fill our jar with tomato halves and garlic, marinated for the winter, with boiling water. Pour boiling water carefully, as a bubble with air and drops of boiling water can escape from the jar. Let's wait a bit, move the jar and release the remaining air from the tomatoes. Place another bay leaf on top.

We close the jar with a sterile lid and turn it over. Let the dissolved adjika not scare you with its color. She has strength in the sharpness and aroma of a dozen spices and Caucasian herbs. The jar must be cold. Tomato halves with garlic are ready for the winter. We remove the workpiece in a dark place.

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

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

Ingredients for Marinated Tomatoes:

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

How to cook tomatoes with onions for the winter

For this recipe, we select medium-sized tomatoes, not very large. There should be no spots or damage on the skin; it is better to take ripe, but dense vegetables. We cut in half, the place of attachment of the stalk can be cut off or left.

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

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

Pour allspice peas, 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 with onion rings. To make the tomatoes lie as tightly as possible, shake the jar.

After filling all the jars, we 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 boil for a few minutes, pour in the vinegar, remove from heat.

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

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

"Cream" is elongated medium-sized tomatoes with dense pulp and a minimum amount of juice. This variety is mainly used in preparations for the winter, when sterilization cannot be dispensed with. Large onions are taken so that the cut thin rings fit beautifully on the dish when served.

The onion is peeled, the stalks are torn off the tomato. Wash vegetables, conduct a "visual inspection". Unripe and overripe tomatoes should not fall into the harvest. Parsley leaves are cut from the stems, the greens are washed, removing sluggish and yellowed plants.

Two sterilized jars are filled simultaneously. Large cloves of garlic are cut in half, small ones are left whole. Two bay leaves, a few peppercorns and a few parsley leaves are laid out at the bottom.

Young dill tolerates sterilization worse, so the choice stops at parsley. These greens flavor the salad and enhance its bright colors.

Onions and tomatoes are cut into rings. Approximate thickness - 5 millimeters.

The jars are filled with onion and tomato rings. “Chaos” should be avoided, vegetables are laid out in layers, sprinkling them with plenty of parsley. Pour 2 tablespoons of sunflower oil, 1 tablespoon of vinegar into each jar.

In this case, the marinade will be "in the spirit of minimalism", it is prepared on the basis of water, salt and sugar. For two cans of salad, one liter of marinade is enough. Put salt and sugar into the water, boil for 2-3 minutes.

Then pour hot marinade, trying not to go beyond the line of shoulders. The blanks are covered with lids. To eliminate the risk of glass damage, cover the bottom of the pan with a thin waffle towel, folding it in half or three times.

Banks are placed in a saucepan, warm water is poured into it. The countdown starts from the moment the water boils, the onion and tomato salad is sterilized for 20 minutes.

Hot jars are taken out of the pan and rolled up. "Cream" retains its shape very well when sliced, and the marinade does not become cloudy after sterilization. The color of the marinade will be light yellow, this shade is given by vegetable oil.

Then they are turned over, in this position they are 10-15 hours. All this time, the salad should be under a cape of thick bath towels. The salad is ready when the jars are cold.

Chopped tomatoes with onions - a preparation with a long shelf life and not only for the winter. He can survive until next summer if you let him.

Note: it is more convenient to harvest tomatoes with onion slices for the winter in half-liter jars to use it at a time.

Recipe tomato slices for the winter:

Before proceeding with the preparation of vegetables, we thoroughly wash the jars and sterilize them in a way convenient for you. Fill the lids with boiling water, bring to a boil. Leave the lids in hot water, turn the jars upside down and leave to cool.

Let's start preparing vegetables with slicing onions. We clean two large onions, cut them into circles about 1 cm thick. You can take a white onion (ordinary onion) or purple, or you can use both equally. Cut garlic cloves in half.

Tomatoes for harvesting for the winter in slices are suitable only for dense, fleshy, and preferably not very small ones. Such that the slices after cutting keep their shape and do not give a lot of juice. Cut the tomatoes in half, cut off the white part near the stem. If there are a lot of white veins inside the tomatoes, then put them aside and use them for other purposes, they will behave unpredictably in canning.

At the bottom of a half-liter jar we put 2 sprigs of parsley and celery. Fill with tomato slices by a third, tapping the jar with your palm so that the tomatoes fill it more densely. Put a few sprigs of greens and onion circles on the tomatoes in one layer. Throw out the garlic.

We close the onion layer with tomato slices, filling the jar to the top, but so that the tomatoes do not protrude beyond the edges of the jar.

Cover the filled jars with a clean towel. We are preparing the marinade. We heat the water, put the bay leaf, salt and sugar. We stir.

Add cloves, allspice and peas to the marinade. Boil water with spices at a low boil for five minutes. At the end, pour in a spoonful of 9% vinegar.

Pour the boiling marinade into jars with tomatoes and onions, cover with hot lids.

We take a pot of suitable size. We put a towel on the bottom, folding it in several layers. We put a jar covered with a lid on a towel (note - covered, not rolled up). Pour hot water up to the shoulders of the jars or slightly lower. As soon as the water in the pan begins to boil quietly, we note the time. It takes 7-8 minutes to sterilize jars with a capacity of half a liter with a slight boil of water. Before you roll up the jars, you can pour a tablespoon of vegetable oil into each. But from our own experience, we note that it turns out much tastier if you pour tomatoes and onions with oil when you open the jar in winter.

Rolled up cans of tomatoes do not need to be covered with a blanket, sterilization is enough. When the blanks have cooled, we rearrange them for the winter in a dark, cool place.

Pickled tomato slices are ready!

Step 1: Cut and put the ingredients in a jar.

We clean the onion, cut into rings. My tomatoes and cut into slices. Take a jar, rinse and sterilize. At the bottom of the jar we spread a little onion, bay leaves and black peppercorns. Then tightly fill the jar with tomatoes and onions mixed. Pour vegetable oil on top.

Step 2: Make the marinade.

It's time to prepare the marinade. To do this, take a saucepan, fill it with water, pour salt, sugar, bay leaves and black peppercorns into the water. Put the pot on high heat and bring to a boil. When the marinade boils, slowly add the 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, fill with boiling water. Let the boiling water cool for about 5 minutes and put 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. We wrap the finished jar with a towel and leave to cool.

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

When the jar has cooled, put it in a cool, dark place for storage. When winter comes, these tomatoes will look great both at a regular dinner and on a festive table. And your guests will always appreciate such an appetizer. Bon Appetit!

Onions from canned tomatoes can be used to serve herring.

You can add some chopped garlic to the jars.

You can cut the tomatoes not into slices, but into circles, but this will not affect the taste.