Preservation of tomatoes with onions in oil: a delicious recipe for spinning tomatoes for the winter

I like to grow different varieties of tomatoes in my garden. In season, cherry tomatoes of various shades flaunt on my table, and huge Oxheart fruits, and all kinds of “cream” and “Ladyfingers”. I prepare 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 the cold season.

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

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

Ingredients:

• ripe tomatoes. I use either medium sized yellow cherry tomatoes or long ladyfinger clusters;
• large bulbs of light varieties. The amount depends on your capabilities and desires. I have 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 jar.

For marinade:

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

How I cook:

1. I wash and dry all the tomatoes. I remove the stems.
2. I warm 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 clean my garlic, chop the prepared onions in half rings.
5. At the bottom of warm jars I spread dry spices and cloves.
6. I put the tomatoes tightly in containers, interspersing them with generous portions of prepared onions. Banks should be filled to the top with tomatoes.
7. I bring water to a boil, pour my workpieces with it.
8. I cover with lids and leave alone for a quarter of an hour (15 minutes).
9. Drain the liquid back into the saucepan and add 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. I pour tomatoes and onions with hot marinade, immediately cork the salad.
12. I turn over on an old blanket, wrap it from all sides.

I send ready-made canned food to the cellar for storage until winter only when they have completely cooled down under the “fur coat”.

Tomatoes, canned with onion and oil slices "You lick your fingers"

This recipe is designed for 8 liter jars, the total mass of the snack may vary depending on the size of the starting products.

We will need:

• 5 kg of large tomatoes;
• 4 large heads of light onions;
• 1 hot pepper;
• 2 heads of winter garlic (it has larger cloves);
• 8 art. 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 st. l. with a slide of granulated sugar;
• 1.5 st. 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 by pouring tomatoes prepared for seaming with plain water. Then drain the liquid and measure its amount. So the marinade is enough, and you don’t have to add boiled water to the tomatoes.

How I roll up a tomato salad with onion slices “you will lick your fingers”:

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