Tomato slices for the winter recipes. Miracle slices for the winter

Calories: Not specified
Cooking time: Not indicated

I like it when guests come, I take another jar of this deliciousness from the shelf into the pantry, and in a couple of minutes it appears on the table fragrant snack. This blank has helped me out more than once, just like - these two jars can greatly facilitate setting the table for unexpected guests. And I also learned how to cook amazing tomato sauce based on this conservation. You have no idea how tasty it is to pour this sauce over a delicious barbecue, or just a fried chicken, or season it with lasagna, spread it on pizza, add it to vegetable stew.

I am not a big fan of making complex preparations, but it turns out that such a salad can be made even if you busy man, because it will take a little time to preserve, and the preparatory processes are quite simple - you just need to cut the washed tomatoes into slices, and the peeled onion into half rings. Next, cook the marinade separately, to which add traditional ingredients, and make a bookmark on clean jars. The last step is the sterilization of the lettuce, but there is no need to be afraid of this process, because in fact there are several options for how best to do this: you can the classic way in a saucepan in a water bath, or in an oven (preferably with a convector).

Such a salad is perfectly stored throughout the year in an apartment on a shelf or in a dry basement.
The number of tomatoes, herbs, spices, oil is calculated for 1 jar of 0.5 l

- a ripe tomato fruit (a variety like "Slivki" or "Chumak" - 3-4 pcs.,
- turnip onion - 1 pc.,
- garlic - 1-2 cloves,
- fresh herbs (parsley, dill, basil),
- oil plant origin- 3 tbsp.

marinade based on 3 liters of water:

- white sugar sand - 7 tablespoons,
- finely ground non-iodized kitchen salt - 3 tablespoons,
- dried laurel leaf - 2-3 pcs.,
- the fruit of allspice - 5-7 pcs.,
- table vinegar (9%) - 1 tbsp.

Recipe with photo step by step:

Cooking:




We sort through ripe tomatoes for preservation, select fruits with fleshy pulp and dense skin. We wipe the washed fruits dry, then cut into slices.
We thoroughly wash the peeled onions, then chop them into rings or half rings (if the head is large).




We wash the jars for salad, process them for a couple or any convenient way. Then, at the bottom of each container, put peeled garlic, washed and dried fresh herbs, spices and pour in oil.




Next, lay out the onion first, and then carefully place the tomato slices on it.






We cook the marinade in a saucepan, for this we put kitchen salt and sugar sand in boiling water, and then we introduce table vinegar and boil a little for 5-7 minutes.
Pour hot brine over salad in jars and set them to sterilize for 10 minutes.




We close the jars with lids, as usual, wrap them up, and after a couple of days we place the preservation on a shelf in the pantry. We remind you that in last time we have prepared

Recipe universal blank for the winter - sliced ​​\u200b\u200btomatoes with onions and butter for the winter without sterilization according to a 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, make on the basis of canned tomatoes sauces and seasonings. 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. concentrated fragrant marinade Pour over the tomatoes and seal 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 thick skin and fleshy flesh. We cut large slices by 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!

Hello dear readers! If you are interested in how simple and tasty it is to pickle tomatoes for the winter, you have come to the right place. After all, right now we will discuss this topic in detail.

Tomatoes, along with and , are the most popular snack among all winter conservation. They can be added to soups, served with meat, cereals and vegetable side dishes. Even just eating them, in a bite with bread, will be very tasty.

Each hostess is armed with a couple of proven recipes. Now I will share mine with you. They differ in taste and some characteristics. However, they are all very tasty and are in great demand on my table. So we start...

Bulgarian pickled tomatoes

My family and friends just love these tomatoes. They turn out excellent - sweet and sour, fragrant and very tasty. If you also like to eat such tomatoes, be sure to cook them. Let's do it together.

Ingredients per liter jar:

• tomatoes;
• dill cap;
• 2 leaves of a cherry bush;
• 1 lavrushka;
• 1 horseradish leaf;
• 2 cloves of garlic;
• 4 peppercorns;
• 1 full teaspoon of salt;
• 2 tablespoons of granulated sugar without a slide;
• water;
• a teaspoon of vinegar;
• a teaspoon of vodka.

Cooking steps:

1.as fragrant pillow lay all the green ingredients, pepper and garlic on the bottom of a sterilized jar. Lay clean tomatoes to the top.

To prevent the skin of a tomato from cracking after contact with boiling water, make several punctures with a toothpick into the pulp through the skin and stalk.

2. Fill the jar with boiling water to the top and leave for 5-10 minutes. Then you need to drain it again into a saucepan. Dissolve it there granulated sugar and salt. After boiling, let simmer for 3 minutes.

3. Pour vodka and vinegar into a jar, and then add brine.

You don't have to worry about adding vodka. It contains a very small amount to harm the body. At the same time, it acts as a flavor enhancer and tomatoes with it will be even tastier.

4. Cover the jars with lids. You don't need to twist. Boil in water for 10 minutes, remove and cork.

5. Carefully invert onto lids. At this stage, you need to check the tightness of the twist. If liquid does not leak anywhere, cover the jars with a warm towel and leave for a day.

The peculiarity of the Bulgarian appetizer is that it has a special sweet and sour taste. These tomatoes are just like that. Try it!

Tomatoes in jelly for the winter - the most delicious recipe

Love pickled tomatoes and want to try something new? Prepare them according to this recipe. They turn out tasty, useful and unusual. We will cook them chopped, so even overgrown and “ugly” tomatoes will do.

Ingredients for 1 liter jar:

• 1 small onion;
• 3 cloves of garlic;
• tomatoes (you can take any);
• a couple of sprigs of parsley;
• 3 peppercorns;
• a large umbrella of dill;
• 1 dessert spoon instant gelatin.

For brine per 1 liter of water:

• 2 tablespoons of vinegar 9%;
• 3 tablespoons of granulated sugar;
• one and a half tablespoons of salt.

Cooking steps:

1. Let's start by preparing the dishes for storage. Sterilize jars in the oven or steam. Be sure to boil the lids in water.

2. Cut the onion into large rings.

3. Cut the tomatoes into slices. Medium-sized fruits can be cut into 2 parts. Larger in 4 or more parts. For variety, you can use tomatoes of different colors - red and yellow, for example.

4. Put greens on the bottom, rings of one small onion, garlic and peppercorns.

5. Fill the container to the top with tomatoes. If you, on my advice, use multi-colored tomatoes, then alternate their layout to make it more beautiful. Between the layers, you can put a couple more circles of onions.

6. Boil the brine from water, granulated sugar and salt.

7. Pour gelatin into each jar (dessert spoon per jar).

For this, it is imperative to use an instant product, since it does not require pre-soaking.

8. Add vinegar to the liquid and immediately pour hot mix banks to the top. The gelatin will immediately begin to dissolve.

9. Cover with lids, without rolling and sterilize in boiling water for 20 minutes.

10. Remove from the container where the jars were sterilized and tighten the lids tightly. Immediately after that, they must be installed on the lids and covered with a dense cloth. In such a "bath" the workpiece should stand for a day. In the morning, feel free to clean it in the basement.

Tomatoes for the winter in slices marinated with onions and butter

This recipe is a favorite in my family from young to old. On each holiday table Definitely worth this appetizer. We also like to eat such oil slices with potatoes or just like that. Very tasty, juicy and flavorful! Try and rate!

Ingredients for two cans, nominal value 1 liter:

• 1 kilogram tomato (any size and shape);
• 2 onions;
• 4 laurels;
• 6 cloves of garlic;
• 1 teaspoon of peas;
• half a bunch of dill and parsley;
• a little hot pepper;
• 2 tablespoons vegetable oil.

For marinade per liter of water:

• tablespoon coarse salt without additives (regular);
• 3 tablespoons without a slide of granulated sugar;
• 50 grams of nine percent vinegar.

Cooking steps:

1. Cut the onion into large circles.

2. As I already specified above, any tomatoes are suitable for this pickling method. You can even use uneven and "non-marketable" fruits. After all, they still need to be cut. Cut off the stem from the tomato. Cut first into 2 parts, and then each half into several more parts. Their number depends on the size of the vegetables. If you are using medium sized tomatoes, then you can cut each half into 3 pieces. Thus, from one whole tomato you get 6 parts. Fruits larger or smaller can be crushed accordingly. The main thing is that the slices are neat and can easily fit in the mouth.

3. Put garlic, parsley and pepper cut into rings at the bottom of each jar.

If you love more spicy snack, I advise you not to remove the seeds from the pepper. They provide an extra spicy bitterness.

4. Now you need to lay out the tomatoes, alternating layers with onions and herbs. You can do this in any order.

5. Boil water, dissolve salt and granulated sugar in it. As soon as the mixture boils, you need to add vinegar and turn off the heat. Immediately pour the jars with this marinade and cover with lids so that the vinegar does not have the opportunity to evaporate. Fill the brine slightly to the top, taking into account that you will need to add another tablespoon of oil.

6. Put the jars for sterilization in a large saucepan. At this stage, while the jars have not yet boiled, you need to add 1 tablespoon vegetable oil in each liter jar. Cover with a lid without twisting. Boil 15 minutes.

7. Carefully remove the jars from the water and seal immediately. Turn upside down and cover with warm cloth for 12-18 hours.

Usually, I leave them like this until the next morning. After that, the appetizer is completely ready for long-term storage!

The most delicious pickled tomatoes for the winter - Recipe for 1 liter

This recipe has been tried and tested over the years. personal experience. All ingredients perfectly complement each other and give the tomatoes great taste and aroma. Sweet pepper also does its job, which makes the dish even tastier. The method does not require additional sterilization, which makes me especially happy.

Ingredients for one liter jar:

• 300 grams of even small tomatoes;
• half sweet pepper (without seeds);
• 10 peas of pepper (5 allspice and ordinary);
• 2 cloves of garlic;
• 2 laurels;
• parsley, basil, dill and other herbs of your choice.

Marinade for 1 liter of water:

• 70 ml 9% vinegar;
• a tablespoon of coarse salt;
• 3 tablespoons of granulated sugar without a slide.

A liter of marinade is enough for about 2 liter jars.

Cooking steps:

1. Put on the bottom of clean and processed cans fragrant herbs, parsley, garlic and pot pepper.

2. Wash the tomatoes and make a puncture in the crust from the stalk. This procedure will help the tomatoes not burst when pouring boiling water. Put the tomatoes in a jar. Pepper cut into 4 pieces. On the side of the tomato, put 2 quarters of sweet pepper in jars. Pour boiling water (you can from the kettle). Cover with lids and leave for 10 minutes.

3. Drain the water and prepare the brine from necessary ingredients. Only vinegar needs to be added at the end. Bring it to a boil and you're done. Pour jars with marinade and immediately seal them.

4. Turn upside down and wrap something warm and dense. Keep until cool, which is about 12-24 hours. Do not be afraid to leave the banks for a day, nothing will happen to them. But for more than 24 hours, banks are not recommended to be in the kitchen. It must be immediately transferred to a cool room.

Video - Recipe for pickled tomatoes for the winter

If you need a visual aid on how to properly and tasty pickle tomatoes, then I advise you to watch this video. Everything is described step by step and clearly. I myself have not had time to cook such tomatoes, but I plan to in the near future. After all, I met him quite recently.

Marinades for the winter are constant heroes of Russian tables. After all, in the summer, as soon as the harvest ripens, prudent housewives are busy in the kitchen so as not to swallow saliva in winter when they want to eat vegetables that are no longer there.

In addition to everyone's favorite marinated handsome tomatoes, there is an opportunity to make blanks from less pretty, but no less delicious tomatoes. Did not have time to ripen in the cold summer, or slightly spoiled from excessive rainfall? It doesn’t matter, we’ll cut them up and make a surprise for guests and home in the form of salads, frosts, and ... jams!

Chopped tomatoes for the winter - general principles of cooking

For workpiece chopped tomato ov for the winter, fruits of any maturity, any size, and even those that have minor damage, are suitable, because they can be removed during the cutting process. This will not affect the quality of the workpiece in any way, the only condition is that you will need fleshy tomatoes, with the smallest content liquids and seeds. "Cream" - the most suitable grade.

Prepared tomatoes are thoroughly washed in water before cutting to remove debris and earth residues from the surface. Remove the stalk and cut out damaged or rotted places, if any.

Slicing is performed according to the recipe: slices, pieces, rings, or simply cut into two or more parts and then stuffed.

The greens are sorted out, the remaining water is removed and laid out in prepared glass containers. If you want to chop, cut into small pieces knife.

Metal lids used for seaming are sterilized for 10 to 15 minutes by boiling and laid out on a clean towel to dry. Banks are closed only with dry lids, after which they are rolled up. Nylon can also be dipped for 10 minutes in boiling water.

The cans closed with a seaming key are turned upside down and placed on a blanket, covered with another blanket and left to cool completely.

Closed nylon lids chopped tomatoes are stored in the refrigerator, and rolled in a cool dark place, along with other preservation.

Pickled chopped tomatoes for the winter "Slices"

Ingredients:

2 kg of ripe tomatoes;

Half a kilo onion;

Table low-percentage vinegar - 1 spoon;

150 grams of salt;

300 ml sunflower oil;

170 grams of sugar;

Three liters of water.

Cooking method:

1. Form onions into thin half rings, tomatoes into slices. Arrange the vegetables in prepared clean sterilized jars so that the tomatoes are on the bottom and the onion half rings are on top.

2. In enamel pan pour water, add salt and granulated sugar, let it boil. Pour vinegar into the boiled marinade and remove from heat.

3. Pour the tomatoes in jars with boiling marinade, and put them to pasteurize for 7 minutes. Roll up such canned food metal lids.

Chopped tomatoes for the winter in gelatin

Ingredients:

two kilos ripe tomatoes fleshy varieties;

500 grams of white onion;

One and a half liters of water;

25 gr. gelatin;

100 gr. Sahara;

Lavrushka leaves;

head of garlic;

Pepper, peas;

A small bunch of parsley;

Dill, umbrellas.

Cooking method:

1. Cut the tomatoes into rings so that their thickness is at least one and a half centimeters, chop the onion into thin half rings, and cut the garlic into slices.

2. Put bay leaves on the bottom of the jars, in liter jar two leaves, if the jar is half a liter, one is enough, and peppercorns. Then in layers: dill umbrellas, parsley, tomatoes, onions, garlic.

3. Put the gelatin in a deep plate, fill it with half a glass of water and let it swell in heat for about 45 minutes.

4. In the remaining water, sugar and salt are mixed, and put on fire. When it boils, add the already swollen gelatin and stir until it dissolves completely in the marinade.

5. Pour jars of tomatoes with the resulting marinade and pasteurize them before seaming, liter - 25, and half-liter for only 10 minutes.

Green chopped tomatoes stuffed for the winter

Ingredients:

Kilogram green tomatoes ov;

150 gr. celery or parsnips;

50 grams of peeled garlic;

Cooking method:

1. green tomatoes cut in half, pick out seeds and some pulp. Mix finely chopped greens with salt.

2. Place one clove of garlic in each half, and fill the remaining free space with herbs.

3. Lay out stuffed tomatoes in a large container, put oppression on top.

4. After six days, transfer the salted tomatoes to prepared jars, and boil the remaining juice.

5. Pour the tomatoes in jars with boiling brine, pasteurize for 7 minutes. - half-liter, liter twice as long, and three-liter half an hour. Metal lids are suitable for canning.

Korean chopped green tomatoes for the winter

Ingredients:

A kilogram of tomatoes;

Two hot peppers;

Seasoning "For carrots in Korean";

Two small carrots;

Seven cloves of garlic, medium size;

50 ml of vinegar 9%;

50 ml unrefined oil;

One table. a spoonful of finely ground salt;

Half a table. spoons of refined sugar;

fresh greens, you can mix parsley, dill and basil.

Cooking method:

1. Cut the pepper into rings, and cut the garlic into slices as thin as possible. Cut the tomatoes into slices or rings, the thickness of the blanks should not exceed a centimeter. Grate the carrots with a special grater for Korean salads, rub the greens with a crush, or chop smaller with a knife.

2. Transfer the chopped vegetables to an enameled pan and add all the dry ingredients. Mix well, adding oil and vinegar in the process. Seasoning " Korean carrot» is added to taste.

3. Unfold vegetable mix prepared glass jars, under a plastic cap and store in the refrigerator.

Dried chopped tomatoes for the winter

Tomatoes for the winter can be dried in two ways: in the sun or in the oven.

Dried chopped tomatoes in the sun

Ingredients:

Ripe tomatoes;

Salt, finely ground.

Cooking method:

1. Take a baking sheet, put parchment paper on it. Cut the tomatoes into small pieces and arrange on a baking sheet. Lay out so that there is a small distance between the pieces of tomato.

2. Sprinkle each wedge with salt, cover with one layer of cheesecloth to keep debris out, and expose the baking sheet with the tomatoes to the sun. Don't forget to turn the tomato slices every day. Tomatoes are usually dried for five days.

3. Store prepared in this way dried tomatoes wrapped in parchment paper or in a cotton bag. You can shift the dried slices into jars, pour oil and cover with nylon lids and store in a cellar or refrigerator.

Sun-dried chopped tomatoes in the oven

Ingredients:

One and a half kilograms of ripe fleshy tomatoes;

1 table. a spoonful of black pepper;

Four table. spoons of sugar;

Olive, can be refined sunflower oil;

Balsamic vinegar, garlic, spices.

Cooking method:

1. Cut the tomatoes in half, or again - into four parts and spread them on a baking sheet lined with parchment paper.

2. Mix sugar with salt and pepper in a small cup and sprinkle generously with this mixture on slices of tomatoes, set the temperature control to 125 degrees and cook for eight hours. It is advisable that the oven door be ajar all this time, so the liquid from the tomatoes will evaporate faster.

3. Chop garlic, basil with a knife, add oil and vinegar. Vinegar must be added at the rate of: one tsp, for each half-liter jar.

4. When the tomatoes are ready, fill the prepared containers with them. Fill with a mixture of oil and spices and, closing with nylon lids, put it in a storage place, cellar or refrigerator.

Frozen chopped tomatoes for the winter

Ingredients:

Ripe tomatoes.

Cooking method:

For workpiece chopped tomatoes for the winter, frozen, you can also use two methods.

1. Remove the skin from ripe tomatoes and cut them into thin slices. Arrange the tomato wedges on a cutting board or large flat dish, and put away in freezer. When the tomatoes are a little frozen, arrange them in bags. in small portions and put it back in the freezer.

It is convenient to use such tomatoes when cooking pizza - take a bag from the freezer, spread the slices on a cutting board, wait about five minutes until they melt a little, and put them on the dough with the rest of the ingredients.

2. Cut ripe tomatoes in small pieces, as usual, cut vegetables for frying. Take small silicone molds for baking muffins and arrange chopped tomatoes on them. Put the molds in the freezer, after 5–6 hours, when the contents of the molds freeze, put them on the table and let them thaw for 5–10 minutes. Put the frozen mass from the molds into bags, a few "pills" in each.

Frozen chopped tomatoes prepared in this way are convenient to use when cooking borscht, vegetable stew and other dishes that are usually laid fresh tomatoes.

Chopped tomatoes for the winter in a salad

Ingredients:

Three kilograms of milk ripe tomato;

One kilogram of onion;

1 kg of carrots;

1 kg of sweet pepper (for beauty, choose red fruits);

300 grams of sugar;

300 ml sunflower oil, refined;

150 ml table vinegar.

Cooking method:

1. Gut the pepper, removing the seeds and stalk. Chop peppers, carrots, onions into thin strips, and cut the tomatoes thinly into half rings.

2. Put all the vegetables in a large bowl, add salt to half a glass and mix.

3. After 12 hours, drain the secreted juice and boil.

4. When it boils, put all the vegetables in it and cook over medium heat for twenty minutes.

5. Arrange the contents of the pan in jars, cover with prepared metal lids and roll up.

Chopped tomatoes for the winter in jam

Ingredients:

Two kg. "milk" green tomatoes;

2.6 kilograms of granulated sugar;

Half a kilo of kernels walnut;

Baking soda.

Cooking method:

1. Fold the sliced ​​\u200b\u200btomatoes into an enameled container, and pour soda solution, at the rate: for one liter of water twenty grams of soda.

2. After four hours, remove the soaked tomatoes, rinse them under the tap.

3. Pour granulated sugar into a bowl for cooking jam, add water, slowly bring to a boil and cook, remembering to stir, until the sugar is completely dissolved.

4. Cut the walnut kernels into small pieces, fry in a dry frying pan for 2-3 minutes.

5. When the sugar dissolves, add the washed soaked tomatoes, nuts and mix well, leave to infuse.

6. After 9 hours, slowly bring the jam to a boil and let it simmer for ten minutes at a low boil. Remove from heat and set aside for another 9 hours.

7. Set to boil again, then reduce the heat and cook the jam until tender.

8. Ready jam from chopped tomatoes, pour into sterilized jars, cover with lids prepared for seaming and close with a seaming key.

Chopped tomatoes for the winter - tricks and tips

Harvesting chopped tomatoes for the winter in Korean, filled and closed banks leave overnight, turned upside down, and only the next day put in the refrigerator.

When drying chopped tomatoes in the sun, the slices should be laid out on special baking sheets with holes, the tomatoes will be well ventilated, and the drying process will accelerate.

Very dry Sun-dried tomatoes Before use, you can soak in water for half an hour, they will soften.

To prevent the tomatoes covered with nylon lids from becoming moldy, sprinkle the contents of the jar mustard powder and pour vegetable oil.

Do not fill jars to the very top; there should always be a free space of at least one and a half centimeters between the lid and the contents of the container.