Sliced ​​tomatoes with onions. The nuances of cooking chopped tomatoes with butter for the winter

Tomatoes can be combined with the most different products. That is why tomato-onion salad has many variations. Each of them is delicious and original in its own way.

Preparation for canning

To prepare tomatoes with onion slices for the winter, it is not necessary to be a chef. The conservation technology is very simple. But in order to homemade was really tasty, you need to listen to some recommendations.

Product selection rules

Study carefully various recipes tomatoes with onions for the winter. Choose from several options to try. Now it's time to go to the store for the ingredients for harvesting. Requirements for vegetables are shown in the table below.

Table - Criteria for choosing products for conservation

Product	Characteristic
Tomato	- The stalk is easily separated (this is evidence of the maturity of the tomato); - the fruit has a uniform red color, without light or green spots; - tomatoes have an elongated shape (“cream”), are distinguished by their fleshiness, sweetness and dense skin; - the tomato has a characteristic smell without admixture of chemicals, rot and mold (the absence of a characteristic aroma indicates artificially bred varieties that are usually devoid of taste)
Onion	- A firm small head during pressure produces a characteristic crunch; - dry husk has a smooth surface, without any stains; - the peel is distinguished by a golden hue (light colors indicate the sharpness of the onion); - there are no sprouted feathers on the bulb
Garlic	- The head is small in size; - garlic has a uniform color; - large teeth are well palpable; - the head does not contain a lot of husk
hot pepper	- The pod has a healthy appearance, uniform saturated shade (depending on the type - yellow, red, green); - no damage, stains, putrid smell or "aroma" of dampness
Sweet pepper	- The fruit is elastic to the touch, has a bright, uniform color, the stalk is green; - there are no dents, wrinkles, damage on the surface
Carrot	- The root crop has an orange, bright, uniform color, it is elastic, hard to the touch; - does not have signs of damage, decay; - differs in the small sizes; - does not have a large haulm

5 secrets of delicious preparations

To prepare a really tasty homemade preparation, you need to consider a few simple points. Five recommendations will save your dish from “failure”, make preservation not only appetizing, but also beautiful.

1. Multi-colored blanks. For salad, you can use not only red tomatoes, but also yellow, even black ones. This dish looks much better. If the conservation takes part Bell pepper, this rule also applies to him.
2. Removing the skin. The peel of a tomato in a salad usually peels off the pulp, which is a rather unaesthetic sight. In addition, chewing such a skin is not very pleasant. Therefore, it is recommended to remove it from tomatoes. To do this, pour boiling water over the fruits. The peel will come off without much hassle.
3. Fruit cutting. For canned salads it is recommended to cut the tomatoes lengthwise large slices. Don't over-grind the tomatoes. Otherwise, during cooking, they will lose their shape, turn into "porridge".
4. Onion preparation. It is best to cut the onion into rings, 2-2.5 cm thick. It is this cutting that will preserve the taste of the pickled ingredient. If you chop the product too finely, it will be completely lost in the salad.
5. Sterilization. Salad is prepared in two ways. It can be rolled up without sterilization, but in this case it is necessary to carefully stew the vegetables for at least an hour, or prepare a vinegar-based marinade, citric acid. If the jars will be sterilized, then the salad can not be stewed. The dish will retain its beautiful appearance, and vegetables - almost all useful substances.

Tomatoes with onions and butter for the winter: choose a recipe

You can roll up tomatoes with onions for the winter different ways. The choice of recipe depends on personal preference. lovers exquisite combinations Salads with the addition of apples or grapes will be appreciated. And the adherents traditional cuisine will be delighted with classic assorted from tomatoes, garlic, peppers and herbs.

Classical

Peculiarities. This is a fairly simple recipe, although it requires mandatory sterilization. After such heat treatment canned tomatoes with onions and butter will adequately withstand the whole winter in ordinary room conditions. The recipe shows a calculation for four liters.

Compound:

• tomatoes - 2.8 kg;
• onions - 400 g;
• sugar - 80 g;
• salt - 40 g;
• greens (dill, celery, parsley) - 100 g;
• vegetable oil - 40 ml;
• black pepper, fragrant;
• vinegar - 40 ml;
• water - 2 l;
• bay leaf - two pieces.

How to cook

1. On the tomatoes in the region of the stalk, make cruciform notches.
2. Now carefully lower them into boiling water, blanch for one to two minutes.
3. Remove the fruits with a slotted spoon, immediately place them in cold water.
4. Peel the skin off the cooled tomatoes.
5. With a sharp knife, cut the tomatoes into round slices, about 0.5 cm thick.
6. Chop onion rings.
7. IN liter cans, previously sterilized, put a few branches of dill, parsley and celery on the bottom.
8. Next, fill the containers with tomatoes, sprinkling the layers with onion rings.
9. Again, put a few branches of greenery on top.
10. Pour water into the pan, add salt, sugar, pepper, bay leaf.
11. Vinegar pour immediately into jars, 10 ml each.
12. Then pour boiling brine over the tomatoes.
13. Add vegetable oil, 10 ml in each jar.
14. Place containers in large saucepan, on the bottom, pre-lay a towel.
15. Pour water into it so that the liquid reaches almost to the necks.
16. Sterilize liter jars for 15 minutes. If you close the salad in a half-liter container, then the heat treatment time can be reduced to eight to ten minutes.
17. Remove the jars from the pan, roll up.
18. Be sure to cover them with a warm blanket so that the salad can “reach”.
19. If you are a lover spicy taste, then add cloves and half a stick of cinnamon to the brine.

With garlic and horseradish

Peculiarities. Tomatoes become especially piquant and appetizing if they are preserved with onions. Both vegetables benefit from this combination. Tomatoes absorb a slight spiciness, and onions become sweetish. To figure out how to pickle tomatoes with onions for the winter, use the following recipe.

Compound:

• tomatoes - 2.5 kg;
• water - 1.5 l;
• onions - 0.5 kg;
• sugar - 50 g;
• salt - 50 g;
• vinegar - 80 ml;
• garlic - five cloves;
• hot pepper - half a pod;
• horseradish leaves;
• dill umbrellas;
• currant leaves, cherries.

How to cook

1. Peel the bulbs from the husk.
2. Wash the tomatoes carefully.
3. Pierce the tomatoes with a toothpick several times around the stalk to prevent the peel from bursting.
4. In sterilized jars, lay all the spices and spices on the bottom.
5. Spread the tomatoes on the herbs, periodically diluting them with whole onions.
6. Fill jars with boiling water.
7. Wait seven to ten minutes.
8. Then carefully pour the liquid into the saucepan.
9. On this basis, boil the marinade by adding sugar and salt to the drained liquid.
10. When the filling boils, add vinegar to it, mix, immediately pour into jars.
11. Pour under the neck.
12. Roll up the banks.

Chopped tomatoes with onions and butter for the winter can be rolled even without sterilization. A marinade containing vinegar will protect the tomatoes, and the absence of air when pouring the brine “to the eyeballs” will prevent bacteria from developing. But if you want to insure conservation, sterilize the tomatoes for 15 minutes.

With bell pepper

Peculiarities. A very simple salad. Such tomatoes in slices with onions and bell peppers, closed for the winter, will become a favorite dish of the whole family. Refreshing-spicy salad diversifies even the most meager diet.

Compound:

• tomatoes - 1.5 kg;
• bell pepper - three fruits;
• water - 1.2 l;
• onion - two heads;
• sugar - 75 g;
• salt - 45 g;
• vinegar - 30 ml.

How to cook

1. At the bottom of the jars, put onions cut into large rings, about half a head per liter jar.
2. Remove seeds from bell pepper, cut into strips. Put it in banks.
3. Now cut the tomatoes in half.
4. Stack the tomato halves as tightly as possible, but do not crush the fruit.
5. To prepare the brine, add sugar and salt to the water.
6. When the marinade boils, pour in the vinegar.
7. Boil for five minutes, then pour the brine over the tomatoes.
8. Put the jars in a saucepan, sterilize for 15 minutes, then roll up the preservation.

With vinegar

Peculiarities. Previously, tomatoes were salted in wooden barrels, stored blanks in the cellar. But modern housewives usually they can not boast of either the first or the second. Therefore, they found a way to cook salted tomatoes with onions for the winter in ordinary three-liter jars.

Compound:

• tomatoes - 1.7 kg;
• carrots - two pieces;
• onions - two heads;
• bell pepper - two fruits;
• salt - 120 g;
• sugar - 110 g;
• bay fox, herbs, garlic;
• vinegar - 60 ml
• peppercorns.

How to cook

1. In clean, sterilized jars, put onion rings, dill branches.
2. Dip the carrots, previously peeled and cut into circles, into the container.
3. From bell pepper remove the seeds, cut the fruit into six to eight halves, put in jars.
4. Next add black peppercorns.
5. Pierce the tomatoes in the stalk area with a sharp toothpick to protect them from cracks.
6. Fill the container to the top with prepared tomatoes.
7. If you are a garlic lover, then put one clove in each jar.
8. Pour boiling water over the tomatoes, cover the container with a lid.
9. Wait 15 minutes, then drain the liquid.
10. Prepare a new clean boiling water, pour the tomatoes again.
11. After ten minutes, pour out the liquid.
12. Repeat pouring clean boiling water for the third time, wait seven to ten minutes, then drain the liquid into the pan.
13. Now, on the basis of the third filling, boil the marinade by adding sugar, salt, bay leaf.
14. Pour in the vinegar at the moment when the filling begins to boil.
15. Fill the bank with boiling brine, roll up. You can turn them over and wrap them if you like.

in a sweet marinade

Peculiarities. Such tomatoes are very reminiscent of barrel tomatoes. Delicate sweet combination of tomato and Antonovka apples is complemented by spicy sharpness onion. Notes of sharpness and unusual vigorousness are given by garlic and hot peppers.

Compound:

• tomatoes - 1.5 kg;
• garlic - five cloves;
• onions - two heads;
• antonovka apples - 550 g;
• peppercorns, allspice;
• horseradish, cherry leaves, currants, dill umbrellas, parsley;
• hot pepper - a quarter of a pod;
• salt - 90 g;
• sugar - 75 g.

How to cook

1. At the bottom of the jars, lower the spices, add the cloves of garlic.
2. Cut the core from the apples, cut the fruit into slices.
3. Distribute them evenly among the banks.
4. Lay out the onion rings as the next layer.
5. Now take care of the tomatoes by making a few punctures in the stalk area.
6. Lay the tomatoes on top of the onions.
7. Fill the finished jars with boiling water, after 15 minutes, drain the liquid.
8. Repeat filling three times.
9. Based on the liquid drained for the third time, boil the brine by adding salt and sugar.
10. Add peppercorns and allspice to the pan.
11. Drop the chili rings into the jar.
12. When the marinade boils, fill the contents of the containers with it, roll it up.

In own juice

Peculiarities. Try rolling tomatoes in own juice. Such a preparation will please with aroma, will allow you to enjoy delicious tomato juice. The recipe can be supplemented with oregano, cloves, cinnamon. A mixture of garlic, celery, parsley will add piquancy to the dish.

Compound:

• tomatoes - 3 kg;
• onions - two heads;
• lemon - one fruit;
• bay leaf, thyme;
• fresh basil - 30 g;
• salt - 90 g.

How to cook

1. Cut a third of the tomatoes into small pieces, put them in a saucepan, put on fire.
2. Chop the onion, chop the thyme.
3. Squeeze juice from citrus.
4. Add to the saucepan with the tomatoes lemon juice, thyme and onion.
5. Dip the bay leaf into the tomato mass.
6. Simmer the dish for 20 minutes, remembering to stir regularly so that the mixture does not burn.
7. Blanch the rest of the tomatoes, peel them.
8. Cut the tomatoes in half, put in jars, add basil.
9. Strain the finished tomato mass through a sieve.
10. Pour the jars with the resulting sauce, not reaching 2-3 cm to the top.
11. Sterilize the salad for half an hour, then roll up.

Marinated tomatoes with onions and butter - universal dish, which can act not only as an addition to a side dish or meat. Based on such delicious homemade preparations, you can cook fragrant vegetable stew. And a small tablespoon added to borscht or tomato soup, can radically change the taste, giving it spicy notes.

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 put 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. Ready jar wrap in 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 on regular dinner, so on holiday table. And your guests will always appreciate such an appetizer. Bon appetit!

bow out canned tomatoes can be used for serving 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.

I roll up tomatoes with onions and butter for the winter in addition to the main preparations. Pickled whole tomatoes are always number one. I definitely cook all kinds of borscht dressings, tomato paste, homemade ketchup. I roll up tomato juice. I freeze some of the tomatoes that fell into my hands: it really saves time and simplifies life. All batch freezing for cooking various dishes. And if after all this remains free time and products, I take on salads for the winter in jars.

By the way, sliced ​​tomatoes with onions and butter for the winter is one of the most delicious canned salads I have ever tried. Therefore, I was not at all surprised when I found out: on the Internet, this recipe is also called “tomato salad for the winter, you will lick your fingers.” Fair name, what do you think? If you are at a loss with an answer, I recommend buying tomatoes and onions, and making a salad. And how to do it, now I'll tell you. There is nothing difficult, you will definitely cope - do not even hesitate.

Ingredients

• 1 kg of plum tomatoes;
• 4 small white onions;
• 1 small head of garlic;
• a few peas of black pepper and bay leaves;
• 1 tablespoon of vegetable oil per jar;
• 1 liter of water;
• 2 tablespoons of sugar;
• 1 tablespoon of salt;
• 4 tablespoons of vinegar;
• 10 peas allspice to the bank;
• 50 grams of mixture fresh dill and parsley.

From the whole variety of components, 2 jars of finished winter salad from tomatoes with onions with a capacity of 0.5 liters. Take refined vegetable oil.

Cooking

Before you cut the tomatoes into slices, and the onion into rings, prepare the jars. I usually wash with soda, then rinse with hot and cool running water, after which I calcine over steam. Banks will be sterilized with blanks, but they must be sterile from the very beginning. At the bottom of each processed jar, place a few leaves of parsley and black peppercorns. Pour in 1 tablespoon of vegetable oil. Wash the greens, put on the bottom of the jars.

wash cold water vegetables. Cut the tomatoes into 4 parts, peel the onion and cut into very thin rings. Out of habit it is not easy, everything needs skill. But try it, maybe it will work the first time. Remove the husk from the garlic, cut each clove into 2 parts.

Fill the entire jar, alternating layers of onion and tomato. Onion layers should be at least three. Also layer on the garlic. To prepare the marinade, boil water in a saucepan or ladle, add salt and sugar to it. Pour the boiling marinade into the jars. Do this very carefully so that the banks do not burst. Try not to get directly on the glass, pour on vegetables - the risk will be significantly reduced. Pour 2 tablespoons of vinegar into each container to extend storage time.

Put the jars of tomatoes and onions in a deep saucepan, put a folded towel on the bottom - it will protect the glass from overheating and prevent the jars from bursting. Pour boiling water into the pan so that it reaches the shoulders of the cans. Put on fire, certainly minimal. Lettuce sterilization time is 15 minutes, cover it with lids during processing. After sterilization, roll up and wrap upside down with a warm blanket. Tomato salad with onions and butter will be ready to eat in 5-6 weeks.

I have many recipes for pickles, according to which I make my preparations every year. As soon as the season starts and mama's harvesting ripe tomatoes, I sort out the fruits and close them in jars with herbs, spices and vegetables. Then, when the tomatoes are already outgrown, it's time to prepare canned food from them in their own juice.
Well, in the fall, when you need to prepare the beds for winter, and the fruits are still ripening on the tomato vines, the question usually arises: what to do with them.
A few years ago, I found the answer to this question and began to preserve excellent snack. And it should be noted that she has become one of the favorites in our family. Tomatoes with onions and butter for the winter without sterilization are easy to do if you are familiar with the technology double filling, then you can easily cope with this conservation. You can cook tomatoes along with other vegetables, read the article for more details.
By the way, I often make sauce for my dishes from such tomatoes, especially for pizza - I just interrupt the tomatoes with spices with a blender and evaporate the mass in a pan until it thickens. So I have a lot of options for how to use this preservation in winter. You can cook.

From the specified recipe, 8 containers with a volume of 1 liter each come out.

Ingredients:

- tomato fruit - 5 kg.,
- hot pepper (Chili)
- 1-2 pcs.,
- turnip onion (yellow) -2 pcs.,
- garlic (fresh) - 2 pcs.,
- parsley - 1 bunch,
- oil plant origin(deodorized) - 8 tablespoons,
- dried bay leaf - 2-3 pcs. on the container
- the fruit of black pepper - 8-10 pcs. on the container
- the fruit of allspice - 2-3 pcs. to the capacity.

For marinade:

Bon appetit!

Just tomatoes, just onions... And the end result is amazing! Such preservation will become a real decoration of the table in winter time year when fresh tomatoes completely tasteless, but I want some interesting addition to the main dish - meat or fish. Just open the tomatoes with onion slices - and a piece of the past summer will appear on your table.

Preparing this homemade preparation, as you guessed right, is also very simple. Want details?

Ingredients for 3 liters:

• 1.5 kg tomato;
• 500 g of onions;
• 1 liter of water;
• 3 tablespoons of 9% vinegar;
• 9 tablespoons of vegetable oil;
• 1.5 tablespoons of salt;
• 1.5 tablespoons of sugar;
• 9 peas of allspice and black pepper.

*The weight of prepared vegetables is indicated.

Cooking:

First, cook the marinade based on how many jars you plan to close. Bring the water to a boil, put salt and sugar and boil for a couple of minutes, stirring, until the crystals are completely dissolved. We cool the marinade. Wash onions and tomatoes, clean onions.

Cut the onion into thin rings, about 0.5 cm each.

Cut the tomatoes into slices into 3-4 parts, about 1.5 - 2 centimeters each.

At the bottom of sterilized jars we put peas of black and allspice.

We lay the tomatoes and onions in layers, filling the jars to the very top.

Pour vinegar and vegetable oil into jars. Fill jars with tomatoes with cooled marinade and cover with boiled lids.

We put the cans with preservation in a wide pan, the bottom of which is lined with a napkin. Pour cold water into the pan, not reaching a couple of centimeters to the shoulders of the cans, and put on fire. On big fire bring water to a boil and sterilize jars with a volume of 0.5 liters. - 7-8 minutes; liter - 10-15 minutes, three-liter 20-25 minutes.

Then the jars are carefully removed and hermetically sealed. We turn the rolled cans upside down and keep it this way until it cools completely.

We store this tomato slices with onions in a cool dark place - a basement or on a balcony.

For this type of preservation we use not very large tomatoes- so that 3-4 slices go to the layer. If the tomatoes are large, the volume of the jar will not be completely filled. Onions are also desirable to use not very large.

Once again I want to clarify that the jars for this blank (as well as for any other blank) must be sterilized without fail so that the tomatoes with onion slices do not deteriorate while waiting for their turn to appear on your table. Banks can be sterilized in the oven or steamed - as you prefer. The lids also need to be processed - soak them in boiling water for 3-4 minutes.