Canned tomatoes without onions. Chopped tomatoes marinated with onions

This year's veg harvest just knocked me off my feet! The shelves of our cellar are already bursting with cucumber preparations for the winter, canned tomatoes, tomato sauce, and therefore, at the family council, we decided to try another recipe for pickled tomato slices without sterilization - with onions and garlic - and stop there.

For one three-liter jar you will need:

1.5-2 kg ripe fleshy tomatoes;
.3 medium-sized bulbs, peeled;
.5-6 large garlic cloves;

For marinade filling:

1 st. a spoonful of 9% vinegar;
.1 st. a spoonful of vegetable oil;
.sprig of fresh basil;
.1-2 pieces of bay leaf - it increases the safety of products;
.for 2 tbsp. spoons of salt and sugar;
.carnation;
.black pepper with peas, you can add fragrant;
.1/4 tsp ground red hot pepper;
.oregano;
.rosemary - its needles have a bitter-spicy taste, so they will be useful in this preparation.

Cut off the stalks and cut the tomatoes into large slices.


Cut the garlic into thin slices, and the onion heads, like the tomatoes, into large pieces.


At the bottom of a washed and sterilized jar, put fresh basil, and then fill it to the top with chopped vegetables, layering them together.


Pour boiling water over tomatoes and onions and leave for 15 minutes. Drain the water into a saucepan, put all the necessary spices and dried herbs in it, then add oil and vinegar to the marinade. Boil the marinade for 11 minutes and, without cooling, pour the chopped vegetables with spices and roll up the boiled lids.


Do not forget, as usual, to put the jars on the neck and cover with a blanket. After cooling, pickled tomatoes can be stored at room temperature.

P.S. Believe it or not, I was surprised to learn that my favorite tomatoes were once considered not quite edible, and even poisonous. Moreover, history has recorded cases of poisoning by these bright fruits, fortunately, unsuccessful ones. At one time, our ancestors considered tomatoes an ornamental plant and grew them only to decorate gardens. Poor fellows, they had no idea how beautiful and appetizing chopped tomatoes with spices in jars look after preservation!

Perhaps, preparations from tomatoes turn out to be the most delicious, in my opinion. And in winter, the spicy aroma from red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly whetting the appetite of lovers.

To your attention are excellent recipes for preparing tomatoes for the winter for every taste. It is worth preparing carefully, a little time and in the winter you will enjoy delicious tomatoes from jars.

Of course, tomatoes require careful attention to themselves, as for the lids. This is necessary, since I consider them a more capricious vegetable in comparison with.

Tomatoes should be ripe and fresh - quality inside and without damage on the outside. They must be thoroughly washed before being placed in jars, it is even advisable to soak in cold water for a couple of hours.

In each tomato, make a hole at the base of the stem with a clean wooden toothpick. This step will help keep the peel intact in the boiling water.

We add greens to the cylinders according to our preferences. Dill will give a spicy favorite aroma, it is better to use umbrellas for a brighter taste. Parsley greens are a great option for friendship with tomatoes in a jar, leaves and stems come in handy. It has a fresh taste and good aroma, it should not be spared by adding it to spices. Tarragon for lovers of the original taste of marinade and vegetables in it. Celery is a green for lovers of bright smells and bold flavors, but I confess that this is my favorite companion for red vegetables.

Excellent spices for red vegetables are black hot pepper in peas, as well as allspice and bay leaf. Coriander seeds and mustard seeds will decorate the tomato preparation with their taste, fresh or dried garlic will give the perfect combination. Some housewives add a few pieces of hot pepper in a red pod - this is for lovers of vegetables in sharper jars.

A mandatory component will be citric acid, vinegar or vinegar essence, as well as a sufficient amount of salt and sugar. When harvesting tomatoes for the winter, preservatives are a must. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade, as an additional protection for seamings.

Recipe for tomatoes with citric acid per liter jar

Here is a wonderful recipe for tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is a spicy herb that will give tomatoes an original taste and interesting aroma. Add it or not to the cylinders, it's up to you. In case of its absence, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices per 1 liter jar:

• 2 pcs. carnations
• 2 mountains allspice
• 2 mountains black pepper
• 1 vet. tarragon (tarragon)

For marinade in 1 liter of water:

• 1 st. l. salt without a slide
• 5 st. l. with a pile of sugar
• 1/3 tsp citric acid

Cooking method:

Prepare the tomatoes - wash them well, sort them out

Sterilize jars and lids

Using this recipe, jars can not be sterilized, but only washed well

In each jar, put black pepper, cloves, allspice, tarragon according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from the heat.

Fill the cylinders with tomatoes up to the shoulders, no need to fill them up to the very neck

Drain the water into a saucepan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Pour the hot marinade into the cylinders, immediately covering them with lids

Close the lids on the jars with a canning key, turn over, wrap in a warm blanket

Bon appetit!

Tomatoes for the winter with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe are very tasty and beautiful. Enjoy the winter with high-quality seamings prepared by your hands. Summer work is doubly pleasant!

You will need for a 0.5 liter jar:

• 150 g tomatoes
• 1 PC. carrots
• 1 PC. onion
• 2-3 wind. celery
• 5-6 mountains. black pepper
• 1 tsp salt
• 1 tsp granulated sugar
• 2 tbsp. l. 9% vinegar
• 1.5 st. l. vegetable oil
• 200 ml hot water
• 2 tooth garlic
• 1 tab. aspirin (optional)

Cooking method:

1. Rinse vegetables in running water, place them in clean jars. Their skin should not be damaged.
2. Peel the onions and carrots, rinse and chop, onions in half rings, and carrots in large cubes. Place the vegetables in the jars along with the celery stalks, filling in the gaps between the tomatoes. Coarsely chop the garlic cloves into jars.
3. Boil water, pour it into jars of vegetables, pouring it over a knife or a tablespoon so that the glass does not crack from temperature changes. Cover the jars with clean lids and let the tomatoes warm in boiling water for 20-25 minutes.
4. Then, using the drain cap, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except for vinegar and vegetable oil. Place the saucepan with the marinade on the stove, bring it to a boil.
5. Pour oil, vinegar into each jar, put aspirin as desired. Next, pour vegetables in jars with hot marinade, cover the cylinders with lids, close them with a key.
6. Check the strength of the closure by turning the jars over onto the lids, wrap them in a warm blanket, leaving the rolls in it until they cool completely.
7. Keep blanks away from sunlight!

Bon appetit!

Harvesting tomatoes with garlic for the winter

According to this simple recipe, surprisingly beautiful tomatoes are obtained, as if in the snow. Garlic crushed in a blender is very light, it moves freely in the marinade, beautifully settling on vegetables, between saturating them with a very bright taste and aroma.

Be sure to try this tomato recipe! Good luck!

You will need for a 1 liter jar:

• 500-600 g tomatoes
• 0.5 tsp mustard seeds
• 1 tsp garlic
• 0.5 tsp vinegar essence 70%
• 3 art. l. sugar per 1 liter of water
• 1 st. l. salt per 1 liter of water
• 2-3 mountains allspice

Cooking method:

Sterilize jars and lids over steam or in any way convenient for you

Rinse and sort tomatoes thoroughly

We pierce each tomato with a toothpick at the base.

Fill the tomatoes in jars with boiling water, cover with lids, let warm up for 20 minutes

Separately, boil 2 liters of water, add salt, sugar according to the recipe, bring the marinade over the fire to a boil

Peel the garlic, wash well

Grind it in a blender

Drain hot water from the cylinders, we will no longer need it

Pour hot marinade over tomatoes

Pour vinegar essence into each jar:

• 1 l - 1/2 teaspoon
• 0.5 l - 1/4 teaspoon

Immediately cover the balloons with lids, close them with a canning key

Turn hot cans of tomatoes over, wrap, let them cool completely in a blanket

At first, the marinade in the bottles will be slightly cloudy, since we crushed the garlic in a blender

But when the jars cool down, the sediment will calm down - the marinade will become transparent with white "snow" from chopped garlic

Bon appetit!

The most delicious winter tomato recipe with celery

In this recipe, celery, with a bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It is worth trying to prepare tomatoes for the winter just like that.

This is my favorite recipe, very often I use it in my homemade preparations for my loved ones. Be sure to cook tomatoes with celery! This is delicious!

You will need:

• 3 kg tomatoes
• 500 g celery
• 30 g mustard seeds
• 6 tooth garlic
• 4-6 dill umbrellas
• 50 g salt
• 55 g granulated sugar
• 15 ml vinegar essence 80%
• 2 liters of water
• 20 g coriander seeds
• 4 things. bay leaf

Cooking method:

1. Sterilize all cylinders and caps in a convenient way for you
2. It is necessary to dry the coriander and mustard seeds, heat them in a dry hot frying pan for several minutes, hold the bay leaf in boiling water for 60 seconds
3. Next, put coriander and mustard grains on the bottom of the jars, add bay leaf, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and poured over with boiling water
4. Soak celery stalks and greens in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens whole, place everything in glass bottles
5. Rinse small tomatoes in cold water, remove the stalk, pierce each with a toothpick at the base, arrange tightly in jars, add dill umbrellas on top, a little green celery
6. Pour blanks with vegetables first with boiling water for 20 minutes, then drain the water from the cylinders into a convenient saucepan, measure the volume, add water to 2 liters, dissolve sugar, salt according to the recipe
7. Marinade must be boiled for 5 minutes, remove it from heat, add vinegar essence to it
8. With ready-made marinade, fill the cylinders with vegetables to the very top, carefully roll them up with a preservation key or use screw caps for glass with a thread
9. Closed jars should be immediately turned upside down on the floor, covered with a blanket until completely cooled.
10. At the end of the day, store vegetables in jars in a cool, dark place for storage.

Bon appetit!

Tomatoes for the winter with bell pepper in a 3 liter jar

A big plus in this recipe is that you yourself regulate the amount of onions and bell peppers in the jar. Sweet peppers are saturated with amazing spicy aroma from generous tomato and marinade, it turns out very tasty.

It should be put in a larger jar, because there will be many who want to feast on them. Good luck with your preparations!

You will need for a 3 liter bottle:

• 2 kg tomatoes
• 15-20 g parsley
• 1 PC. bulb onions
• 1 PC. sweet bell pepper
• 3 pcs. allspice peas
• 10 pieces. black peppercorns
• 2 tooth garlic
• 2 pcs. bay leaf
• 35 g salt
• 70 g sugar
• 70 ml vinegar 9%

Cooking method:

Put parsley, chopped garlic, black pepper, allspice, bay leaf into the prepared 3-liter bottle at the bottom

Cut the onion into rings, peel the bell pepper from the seeds, cut into pieces

Pierce each tomato with a toothpick at the base.

We put the tomatoes in a balloon, filling the voids with slices of bell pepper, onion rings

We fill the balloon with boiling water, pouring it over the outside of the tablespoon so that the glass does not burst

Cover the bottle with a clean lid, let the tomatoes warm up for 20-25 minutes

Add salt, sugar to it, bring the liquid to a boil

Pour tomatoes in a balloon with hot marinade, immediately securely close the lid with a key

Turn the jar over, wrap it in a warm blanket until it cools completely.

Bon appetit!

Video recipe for tomatoes for the winter lick your fingers

If you like preparations with a sweetish taste, then canned tomatoes in halves are a must-try. The preparation of the appetizer is quite simple, even if you have not tried your hand at canning vegetables before.

For snacks, you should choose dense tomatoes of small size, round or oval in shape. The variety of "cream" is downright ideal.

Ingredients for 10 liter jars

• 6 kg of tomatoes;
• 4 onions;
• 1 head of garlic;
• 1 handful of peppercorns;
• 10 g black ground pepper;
• 3.5 liters of water;
• 4 tbsp. l. salt;
• 150 g of sugar;
• 220 ml table 9% vinegar.

Cooking

Prepare all the necessary ingredients - wash the tomatoes thoroughly under running water. Measure the right amount of salt, sugar, vinegar. Spoiled tomatoes should not be used. And too soft fruits in a jar can lose their shape, and when served they will not look very appetizing.

Take a large bowl. It is advisable to take tomatoes in small sizes - cut each of them into two halves, remove the place where the stalk was attached.

Remove the husk from the onion and cut the vegetables into circles. Remove the husk from the garlic cloves.

In clean, thoroughly pre-washed jars, put onion rings, peppercorns (you can take black, allspice or a mix of peppers), garlic cloves to the bottom.

Pour ground black pepper into a saucer. Dip the tomato half into it. The movement should be light so that too much pepper does not stick.

Place the prepared tomato halves in the jars - you need to lay them cut down, shaking the jars along the way so that they lie more compactly.

Now you need to prepare the marinade - pour water into the pan, pour sugar and salt. While stirring, bring to a boil, then pour in the table vinegar and stir again. Pour the tomatoes in jars with the resulting marinade. Cover them with lids. Lay a clean cloth in the pan, put the jars and add water to sterilize. When the water boils, wait 10 minutes and then carefully remove the cans, roll them up with a can opener.

Tomatoes are good both fresh and canned. Of these, you can make a lot of blanks for the winter: juice, salads and various seasonings: adjika, ketchup or horseradish. Spicy and sweet tomatoes in slices with onions and butter for the winter is a very simple recipe, even without sterilization. Preservation is ideally stored, besides, it is a wonderful snack and addition to dinner.

Necessary products for tomato slices:

• 1 kg of tomatoes;
• 2-3 pcs. onion;
• 2 pcs. bay leaf;
• 2.5 st. l. granulated sugar;
• 1 st. l. salt;
• 5 pieces. peppercorns;
• 3-4 cloves of garlic;
• vegetable oil;
• 3 art. l. 9% table vinegar;
• 1 liter of water.

Cooking tomato slices with onion and oil

Let's immediately deal with tomatoes and onions: they need to be cut. After washing the tomatoes, we cut them into slices into 3-4 parts, and chop the peeled onions in half rings. We use tomatoes of any variety, but it is better that their peel is dense and elastic, such tomatoes perfectly retain their shape and do not turn into porridge.

We put all the spices in clean jars (garlic, peppercorns and bay leaves), and then vegetables in layers: alternate tomatoes with onions. We do not regret the onion, after marinating it turns out to be very tasty, crispy and truly marinated. Pour boiling water over the vegetables and leave for 15-20 minutes, covering the top with a lid.

Drain the liquid from the tomato and boil it. Pour salt and granulated sugar there, stir until dissolved.

We also pour in vegetable oil and table vinegar and the marinade is ready, remove it from the heat. The oil will not particularly dissolve in water, but stir a couple of times for decency.

Pour the tomatoes with onions in jars with hot marinade, trying not to spill the marinade, otherwise it will not be enough for all the jars. You can take a ladle and use it to pour the marinade into jars of vegetables.

Very tasty are tomatoes, canned slices. We somehow got used to the fact that usually - this 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 put 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).