Tomato halves for the winter

Summer is the time for preparations, the most delicious and fresh experiments and, of course, conservation. A favorite for many- you will lick your fingers: a recipe for the winter with sunflower oil retains many useful vitamins and minerals that tomatoes are famous for.

Tomatoes are a valuable and healthy vegetable that is loved and revered in many countries. They can be consumed fresh, cooked from them in delicious sauces, salads and appetizers, soups and main dishes. But most importantly, delicious and bright red tomatoes are harvested for the winter to enjoy them all year round! Tomatoes can be twisted whole or in pieces, assorted, in their own juice, with your favorite spices and herbs, in the form of salads and dressings. In one of our previous articles on conservation, we talked about how to make them presented in such quantity that you can choose a couple of your “crown” ones and delight your family and friends with them.

We have dedicated this article preparation of tomatoes with the addition of vegetable oil- a more delicate version of the snack is prepared with onions. If you like more spicy and savory snacks: make tomatoes with garlic for the winter you will lick your fingers in a liter jar - we will also tell you about this recipe in detail.

According to this recipe, we will prepare tomatoes for 9 cans at once, each with a volume of 1 liter. Therefore, all ingredients are taken at the rate of one serving of pickled yummy for 9 jars of finished product.

In preparation for the start of conservation, it is necessary to sterilize the jars in advance, wash and dry vegetables, herbs, and peel the onions.

Let's get to work - although this is not work, but a real pleasure!

We cut onion slices.
Place a sprig of fresh parsley in jars.
Also slices cut the tomatoes, removing the core.
Layer vegetables in a jar.
Preparing our marinade: pour the required amount of water into a saucepan, add sugar, salt, vinegar.
Turn on the fire, stir and bring the solution to a boil.
We send the finished marinade to jars.
Above add one tablespoon of vegetable oil.
It remains to sterilize our jars: we cover the bottom of a large pot with a cotton towel, put the jars and cover with lids.
Fill the jars with water by two-thirds, bring to a boil and sterilize for 5-7 minutes.
We roll up the turnkey lids, turn the jars over and wait until they cool, after which we put them in a cool dark place.

Such tomatoes are tender, and even sweet, due to the addition of a large amount of sugar.

Fragrant cherry tomatoes in olive oil

If you have already tried pickled tomatoes up and down and want to try something unusual: make an Italian cherry tomato with olive oil and aromatic herbs. Such an appetizer will appeal to lovers of pasta and light gourmet snacks, since it can be used instead of the well-known overseas, or rather Mediterranean seasoning - sun-dried tomatoes.

Prepare fragrant ingredients for one jar of miracle snacks:

250 grams of ripe cherry tomatoes;
one young onion;
2-3 spicy basil leaves;
half a teaspoon of dry oregano;
a pinch of salt;
3-4 cloves of garlic;
a tablespoon of vinegar;
olive oil;
optionally and to taste - rosemary.

How to close cherry tomatoes in olive oil?

How to close tomatoes with garlic for the winter in a liter jar?

We continue to make preparations from tomatoes for the winter: you will lick your fingers with recipes that will help the hostesses realize the most appetizing ideas, and step-by-step instructions with photos will demonstrate the entire conservation process.

This unusual pickle we will cook from the minimum number of products. Crushed garlic particles make it unusual, so the tomatoes turn out as if sprinkled with a ball of snow.

For a liter jar of blanks you will need:

one kilogram of tomatoes;
chopped garlic- one tablespoon;
nine percent vinegar- 2 tablespoons;
sugar- one and a half tablespoons;
salt- two tablespoons.

Marinate delicious tomatoes with garlic for the winter

Since we have a one-liter jar for seaming, we choose small, strong tomatoes so that they do not wrinkle and fall apart.
We wash the tomatoes and lay them in a clean, sterilized jar.
Pour hot water into jars, insist 20 minutes and drain the resulting liquid into a saucepan.
Preparing the brine: add sugar and salt to the liquid.
Grate peeled garlic or pass it through a press.
We send garlic, vinegar and hot marinade into jars.
We roll up the tomatoes with sterilized lids and hide a delicious roll in stocks. It will come in handy for your winter table.

How to prepare sweet tomatoes: recipes for delicious preservation

Tomatoes are unique vegetables that can be prepared in various variations and unexpected combinations. For example, you can pickle sweet tomatoes for the winter: the recipes are simple and clear, and the preparations are so tasty that you are unlikely to stop at two or three tomatoes when you open a jar.

Sweet tomatoes for the winter royal

These delicious tomatoes turn out to be simply divinely delicious, so they are not ashamed to be served at the royal table.

For 3 liter jars you will need:

small ripe tomatoes, how much to fit in jars;
dill umbrellas;
carnation a - 4 jokes;
allspice- 4 pieces;
hot pepper pod;
Bay leaf- 3 pieces;
Bulgarian pepper;
sugar;
salt;
vinegar.

Prepare the tomatoes: wash and pierce with a toothpick. We sterilize the jars and put dill, spices, 2 hot pepper rings, half a bell pepper and tomatoes in them. Fill with boiling water and wait until the water cools down. Drain the water and put chopped garlic, a teaspoon of salt, a teaspoon of vinegar and half a glass of sugar in jars. Fill with boiling water and roll up the lids.

Tomatoes marinated with honey and onions

In this recipe, you will find one rather unusual ingredient for preservation - honey. However, tomatoes, honey and onions are great combinations.

For a portion of an unusual workpiece, take:

2 kilograms of cream tomatoes;
200 grams Luke;
50 grams salt;
50 grams apple cider vinegar;
100 grams sweet fragrant honey.

We prepare tomatoes and jars for preservation.
Cut the onion into wide rings and put in a jar in layers: tomatoes - onions, tomatoes - onions, etc.
Marinade: Dissolve salt and vinegar in one liter of water, then bring to a boil.
Add honey and pour the marinade into jars.
We cork the jars with lids and a seaming key.

Pickle for tomato per 1 liter of water - how much salt and sugar and vinegar?

When you harvest tomatoes, it is important to make the right brine in which you will marinate these tomatoes. After all, the taste and nutritional qualities of the future harvest depend on the quality and composition of the marinade.

For one liter of boiling water prepare:

one tablespoon salt;

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

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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:

I wash and dry all the tomatoes. I remove the stems.
I warm the jars in the oven at a temperature of 100 degrees for at least 10 minutes.
I scald metal lids with boiling water.
I also clean my garlic, chop the prepared onions in half rings.
At the bottom of warm jars I spread dry spices and cloves.
I put the tomatoes tightly in containers, interspersing them with generous portions of prepared onions. Banks should be filled to the top with tomatoes.
I bring water to a boil, pour my workpieces with it.
I cover with lids and leave alone for a quarter of an hour (15 minutes).
Drain the liquid back into the saucepan and add sugar and salt to it. I bring it to a boil.
As soon as the spice crystals dissolve, I send vinegar and oil to the general company, mix well.
I pour tomatoes and onions with hot marinade, immediately cork the salad.
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 "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”:

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

The recipe for a universal preparation for the winter - sliced tomatoes with onions and butter 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, added to vegetable and meat stews, soups, borscht, sauces and seasonings based on canned tomatoes. The preparation is very simple: we cut the tomatoes into slices or quarters, put them in jars, layering onion half rings and herbs. Then pour boiling water to steam. Add salt, sugar, vinegar and vegetable oil to the drained infusion. Pour tomatoes with concentrated fragrant marinade and cork immediately.

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;
onion - 2 heads;
parsley or any of your choice - a few branches.

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. Onion cut into half rings or feathers.

At the bottom of the jars, cleanly washed and scalded with boiling water, we put two or three sprigs of parsley, half of the onion slices.

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

We fill the jar with tomatoes almost to the brim, leaving a little space. Scatter a little onion, put 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 pan. Add salt and sugar. We heat the marinade, cook for one to two minutes.

Add vinegar, pour in refined vegetable oil. Let the marinade boil.

Immediately pour into jars, pour under the lid, leaving no empty spaces. We twist the lids or roll them up with a typewriter.

We cover the jars with 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. Good luck with your preparations!

I think I'm not the only one who faced the problem of large tomatoes. When they begin to mature, we rejoice and show off our achievements, and then we think where to put them. I propose to prepare tomatoes in halves for the winter and share a variety of recipes: with butter and onions, pickled, without sterilization - pleasant summer troubles for you.

We will sterilize almost all recipe blanks, so do not process them in advance, just rinse well, but boil the seaming lids.

So that tomatoes do not fall apart during canning, choose their firm varieties, then they will retain their shape well during cooking.
Any preparation, including tomatoes, never costs one or two ingredients. Pickle and marinade for tomatoes can be diversified with all kinds of herbs, peppers of different varieties: allspice, black, hot.
Change the taste of salting by using different types of vinegar. Perfect not only table, but also apple. You can try to add wine, it is not too expensive. Do not be afraid to experiment, friends, praise yourself in winter, and the guests who have tasted an unusual salad of halves of tomatoes will be known as a sophisticated hostess.

A few tips for cooking tomatoes:

Try to cut the tomatoes in half so that the bones are not visible, then the vegetable will not fall apart during canning, and the grains in the marinade will not float. Take a closer look at the tail, there you can outline the cut.
Put tomatoes in jars cut side down, more will go in.
In order for the halves to fit tightly into the jars, place the filled jar (or in the process of laying it) on a towel folded several times and spread out on the table, and tap the jar on the table (lightly and kindly, do not overdo it).
After sterilization, the jars do not have to be wrapped, the tomatoes may become too soft. Just turn upside down, and when cool, check if the marinade is leaking. Report if necessary.
Keep track of the amount of ingredients. Not reporting, or going too far with some, you can ruin the workpiece (we are talking about salt and vinegar).

Tomatoes with onions and butter - 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 the recipe are as simple as possible.

For a liter jar of blanks you will need:

Tomatoes are large and ripe.
Onion - 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 a tomato salad:

Cut the tomatoes into halves (divide especially large specimens into four parts, or even smaller if very large).
At the bottom of a 1 liter jar, place onion, cut into large rings, pepper, cloves and pour in vegetable oil.
Place the tomatoes on top and pour over the boiled filling.
Sterilize the salad jar for 15 minutes. Can be rolled up.

Recipe for pickled tomatoes halves for the winter with onions and butter

Even those who do not like onions at all, in the halves prepared according to this recipe, will eat it in unlimited quantities and praise it. How marinate instant tomatoes, I told you, be sure to ask.

So, you will need for one liter jar:

Tomatoes.
Onion - 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 suggested adding a sprig of dill, but I don't.

For the marinade, take 3.5 liters of water: 3 cups of sugar (yes, cups, you were right), 2 cups of 9% vinegar and 2 tablespoons of salt.

How to cook tomatoes in halves according to this recipe:

In liter jars, fold the onion rings - cut large and put without being greedy. Put the garlic, tomatoes, cut in halves, and pour the marinade.
How to make a marinade: add additives to boiling water and boil for 5 minutes.
Pour jars with marinade and sterilize them for 10 minutes. The marinade should be enough for about ten liter jars.

Marinated 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.

Ingredients for a liter jar:

Tomatoes are halves.
Onion - 1 pc.
Parsley - 2 branches.
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 marinated halves:

At the bottom of the jar, lay parsley, both types of pepper, bay leaf, garlic and onion rings. Pour in the oil.
Lay the halves tightly cut side down, and proceed to prepare the marinade. Boil the filling, adding vinegar at the end, and immediately pour into the tomatoes.
As in other recipes, sterilize the tomatoes for 10 minutes, and then roll them up.

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

An incomparably delicious salad from the collection of golden recipes for preservation, 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:

In each liter jar, put 3 rings of chopped onion, 1 clove of garlic, a sprig of dill on the bottom, send a bay leaf and pour in a large spoonful of 9% vinegar.
Prepare the marinade: add salt and sugar to boiling water, stir until they dissolve.
Pour the marinade into jars and 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 1 liter jar:

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

How to make a blank for the winter according to this recipe:

Cut large tomatoes in half. Try to make sure that no grains are visible on the cut.
Put garlic, mustard seeds and pepper with parsley on the bottom of the jars. Top with tomato halves, cut side down.
Make a marinade, boil for 3-4 minutes and pour. Next, the jars need to be sterilized for 10-12 minutes and then rolled up. Can do cherry tomatoes for the winter, in another article there are other blanks.

How to prepare halves of tomatoes for the winter - a recipe with basil

It will turn out incredibly pleasant to the taste, spicy filling. And give it a wonderful touch of basil. By the way, I sometimes roll whole tomatoes without any spices at all, only salt and sugar. But be sure to put a sprig of basil! And it turns out something amazing! .

To prepare delicious spicy tomato halves, you will need for a liter jar:

Large tomatoes.
Allspice and black pepper - 6-7 peas each.
Parsley and basil - 3 branches each.
Garlic - 3 cloves.
Onion - 1 pc. medium size.
Sugar - spoon.
Vegetable oil and table vinegar - on a spoon.
Salt - 1 teaspoon.

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

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

At the bottom of the jar, add half of the fragrant spices, except for onions, and fill the jar with tomatoes to the middle.
Next, lay out the onion, cut into large rings, the remains of 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 tap the jar on the towel spread on the table, as I taught at the beginning.
It remains to add salt and sugar to the workpiece and pour in the oil and vinegar. Then pour boiling water over and sterilize the jar for 10-12 minutes, covered with a lid.

Preparations for the winter cannot be imagined without delicious pickled tomatoes! Opening a jar of ripe tomatoes in winter is like returning to summer. Do not be lazy and put a couple of jars for the winter, this is a great snack that can be stored for a long time and saves a lot of money.

A simple and delicious recipe for tomatoes for the winter with vegetable oil. Here the tomatoes are cut in half, but if the size of your tomatoes is small, then you can put them whole. Tomatoes turn out juicy and are stored for a long time. This recipe calls for firm, fleshy varieties of tomatoes, without excess moisture.

Ingredients per liter jar of the finished product.

Ingredients

Servings: - + 1

Tomatoes 400 gr.
Onion 2 pcs.
Parsley 4 branches
chesok 2 cloves
Vegetable oil 2 tbsp
Spicy pepper ¼ pc.
Bay leaf 3 sheets
Salt 2 tbsp
Sugar 2 tbsp
Table vinegar 9% 2 tbsp
drinking water 1 liter

35 min. Seal

Bon Appetit!

Tomatoes with vegetable oil and fragrant herbs

Sun tomatoes dried in glass jar, basil leaves on cutting board, on wooden background

Unusual, fragrant homemade tomatoes with a bright aroma and unforgettable taste.

Ingredients

Ripe tomatoes - 1.5 kg.
Tarragon (tarragon) - a small bunch.
Mint greens - 5 sprigs.
Parsley - a small bunch.
Horseradish greens - 2 medium leaves.
Dill - a small bunch.
Black pepper - 6 peas.
Garlic - 6 cloves.
Onion - 2 pcs.
Cloves - 6 cloves.
Sugar - 4 tbsp. spoons.
Vinegar 6% - 2 tbsp. spoons.
Sunflower oil - 2 tbsp. spoons.
Drinking water - 1.5 liters.

Cooking method:

To cook tomatoes with vegetable oil and herbs, the tomato variety must be suitable - the tomatoes should not be overly juicy. A sort of "cream" will do.
Tomatoes need to be sorted out, leaving only whole fruits, without damage and rot.
Wash the tomatoes and let them dry
Boil water.
While the water is heating, peel and cut the onion into half rings. Peel the garlic.
Rinse the greens thoroughly, pour over with boiling water and spread equally among the banks.
Add onion, garlic and spices to herbs. Pack the prepared tomatoes tightly into jars.
Using a ladle, pour salted boiling water into the jars, so that it reaches the neck. All tomatoes must be covered with water. Add vegetable oil and vinegar.
Let the jars infuse for 15 minutes and sterilize in boiling water with lids for 15 minutes and 5 minutes without lids on the jars.
Twist the jars tightly, turn over and leave to cool under the blanket for 24 hours. Tomatoes can be damaged by a strong temperature difference.

Such a seemingly simple recipe, and what delicious tomatoes are obtained. All the "salt" of this recipe is greens, which emphasizes the delicious sweetness of ripe tomatoes. Bon Appetit!

Sliced tomatoes with vegetable oil for the winter

To prepare tomatoes in this way, all the ingredients are laid in layers. This method of pickling does not involve re-sterilization - this speeds up and simplifies the cooking process. This recipe is designed for 8 liters of the finished product.

Ingredients:

Tomatoes - 5 kg.
Onion - 2 pcs.
Hot pepper - 1 pc.
Sunflower oil - 8 tbsp. spoons.
Garlic - 3 cloves
Parsley greens - 1 bunch.
Bay leaf - 8 leaves.
Allspice and black peas - to taste.
Salt - 2 tbsp. spoons.
Sugar - 2 tbsp. spoons.
Table vinegar 9% - 2 tbsp. spoons.

Cooking process:

Wash and dry the tomatoes. It is necessary to cut them into slices, completely remove the stalk.
Wash the parsley under running water and dry well.
Onions need to be peeled and thinly cut into half rings.
Peel the garlic and cut into small pieces, about 2-3 parts each clove.
Cut hot pepper into small cubes. If you want the tomatoes to be spicier, do not remove the seeds from the pepper.
Put greens, bay leaf and peppercorns on the bottom of sterilized jars. Then we put part of the tomatoes, somewhere up to the middle of the jar. Then we put the garlic, chopped hot capsicum and onion half rings.
Close it all with tomatoes to the neck of the jar.
Fill the containers with boiling water and leave to infuse for 15-20 minutes.
Pour 6 liters of drinking water into a saucepan, add salt and sugar.
Boil the marinade, add vinegar and remove from heat.
Pour out the water from the jars and pour the marinade up to the very neck of the jar.
Pour a tablespoon of vegetable oil into each jar.
Roll up the jars tightly, turn them upside down and leave to cool under a blanket.

Ready-made preparations for the winter from tomatoes and vegetable oil are recommended to be stored in the basement or cellar. At room temperature, it is stored worse, but preservation may not deteriorate if stored in an apartment for about six months.

Canned tomatoes with sunflower oil "Lick your fingers"

The almost classic recipe, with the addition of vegetable oil, has a deeper taste and rich aroma than its “oil-free” counterpart. And why? And because almost all spices are fully revealed only with the addition of fats. Try this recipe for tomatoes for the winter - you will not regret it.

Ingredients:

Ripe tomatoes - 2.5 kg.
White onion - 3 heads.
Vegetable oil - 5 tbsp. spoons.
Parsley and dill greens - in a bunch.
Garlic - 5 cloves.
Water - 0.9 l.
Wine vinegar - 45 ml (slightly more than 2 tablespoons).
White sugar - 3 tbsp. spoons.
Salt - 3 teaspoons.
Bay leaf, cloves, black pepper, allspice - to taste.

Cooking method:

Wash and dry the greens. Pass the garlic, dill and parsley through a meat grinder or chop finely.
Together with the spices, lay the spicy pasta. You can add any herbs you like - basil and oregano go great with tomatoes.
Pour the heated vegetable oil into the jars so that the seasonings and herbs release as much flavor as possible. For a liter jar, 1 tablespoon of sunflower oil will be enough. If you want the tomatoes to have an Italian flavor, use olive oil.
Peel the onions and cut into large rings.
Rinse and dry tomatoes. To prevent the tomatoes from bursting in the process, you can lightly prick them with a toothpick or make small cuts on the skin.
Put the tomatoes on the spicy mixture at the bottom, and put the onion rings on the very top of the pre-sterilized jar.
In a small saucepan or saucepan, make a marinade: put salt and sugar in water, and after boiling, pour in wine vinegar.
Pour the boiled marinade into jars.
Cover the tomatoes with lids and sterilize for 25 minutes.
Roll up the jars tightly and let them cool without major temperature changes.

Such tomatoes are a great alternative to cotton store-bought tomatoes in winter. The appetizer is spicy, tasty, tomatoes just lick your fingers!

Pickled tomatoes "Like from a barrel"

This recipe is liked by all lovers of barrel sourdough vegetables. Both housewives and professional chefs love it for its ease of preparation and for the exquisite taste of such canned tomatoes.

Ingredients:

Ripe red tomatoes - 1 kg.
Drinking water - 1 liter.
Rock salt - 1 tbsp. a spoon.
White sugar - 1 tbsp. a spoon.
Table vinegar 6% - 1 tbsp. a spoon.
Garlic - 4 cloves.
Bay leaf - 2 leaves.
Cherry leaf - 3 pcs.
Currant leaf - 3 pcs.
Horseradish leaf - 1 pc.
Black peppercorns - 5 pcs.
Dill - a small bunch.
Vegetable oil - 2 tbsp. spoons.
Acetylsalicylic acid (aspirin) - 1 tablet per jar.

Ingredients:

Sort through the tomatoes. They should be ripe and fleshy. Any minor damage will have a bad effect on both the appearance of the finished tomatoes and the taste!
Dill, leaves and tops of horseradish wash and dry. You don't need to grind anything.
Clean the garlic from the husk.
Sterilize jars in boiled water. Boil the lids for 5-7 minutes.
Put dill, horseradish leaves, currants and cherries in clean, sterilized jars. Add black pepper and bay leaf with garlic.
Lay the tomatoes on top tightly so that they do not protrude beyond the neck of the jar.
Boil water in a saucepan, add salt and sugar. When the marinade boils, add vinegar.
Pour the tomatoes with boiling marinade and add one aspirin tablet to each jar.
Add a tablespoon of sunflower oil to a jar of tomatoes.
Close the jars tightly and leave to cool for about a day under a blanket.

This is such a simple recipe, and tomatoes come out right out of a barrel!