Tomato slices with garlic - a simple solution for a delicious preparation for the future. A variety of recipes for cooking tomatoes with garlic slices

There are many recipes for tomato snacks. Tomato slices with garlic, one of the most delicious preparations. Garlic will make the tomatoes fragrant and slightly spicy.

Tomato slices with garlic - the basic principles of cooking

For the preparation of snacks, you can use both ripe and green tomatoes. Also, an appetizer can be prepared with the addition of carrots, sweet peppers, onions and other vegetables.

For harvesting, take medium-sized tomatoes. Wash them well, spread them on a towel so that the glass is excess moisture and cut into small slices. For a liter jar, you need to take about five peeled cloves of garlic.

Then prepare the marinade according to the recipe and pour prepared tomatoes in jars with it. As a rule, the composition of the marinade includes salt, granulated sugar and vinegar. Spices and herbs can be taken depending on your preferences.

Recipe 1. Tomato slices with garlic

Ingredients

dense fleshy tomatoes;

two liters of water;

75 g of table salt;

granulated sugar- cup;

a head of garlic;

70% acetic acid- 40 ml;

10 peas of allspice;

vegetable oil;

a few bay leaves.

Cooking method

1. Wash the baking soda cans and sterilize in a preheated oven for five minutes. Boil the lids in water for a while.

2. Wash the tomatoes, cut the large fruits into quarters, and the smaller ones in half. Peel the garlic cloves.

3. Put the garlic cloves on the bottom of the jars. How much garlic to put in a jar depends on your taste. Lay the tomato slices in layers. Pour a tablespoon into each glass container. vegetable oil.

4. Prepare the marinade. Pour water into a saucepan and boil, salt, add granulated sugar and spices. The marinade should boil for a while, and only then turn it off and put it on for 10 minutes. Then pour in vinegar essence, And hot pickle pour into jars with tomatoes, cover with lids.

5. Send the jars to a wide pot of water and sterilize the jars for five to seven minutes, depending on the volume. Remove the jars, roll up and leave to cool under the covers for a day.

Recipe 2. Tomato slices with garlic, parsley and dill

Ingredients

ripe, firm tomatoes;

fresh dill and parsley;

garlic cloves;

table vinegar 9%;

granulated sugar and rock salt.

Cooking method

1. Sort the greens well and rinse. Wash the tomatoes. Separate the garlic into cloves and remove the husk.

2. Wash the jars well and put them in a preheated oven to sterilize for ten minutes. Boil the lids in water. At the bottom of each jar, put two sprigs of dill and parsley, a garlic clove cut into plates and three peas of black pepper.

3. Cut the tomatoes into quarters and fill sterile jars with them. From above, pour 1 tsp into each jar. rock salt, 20 g each of vinegar and sugar and pour boiling water up to shoulders and cover with lids.

4. Place the jars with the workpiece in a wide bowl of water to be sterilized for ten minutes. Take them out, roll them up, cover with a towel and leave to cool for a day.

Recipe 3. Tomato slices with garlic, horseradish and hot pepper

Ingredients

fleshy tomatoes;

Marinade (per liter of water)

80 g of sugar;

rock salt - 25 g;

four peas of black pepper;

five cloves of garlic;

three pieces of horseradish root;

a piece hot pepper;

cilantro (greens and seeds).

Cooking method

1. Wash the tomatoes, dry on a towel and cut into quarters. Peel the garlic and horseradish root and cut in half.

2. Bake the jars in the oven. Boil the lids in water. Put tomatoes, chopped garlic and horseradish, a piece of hot pepper, peppercorns and a sprig of cilantro greens in a glass container.

3. Pour boiling water over the tomatoes and leave for ten minutes. Then drain the water, salt it and add sugar. Boil again and pour this marinade over the tomatoes. Wrap the preservation with a towel and leave to cool for a day.

Recipe 4. Tomato slices with garlic and bell pepper

Ingredients

Bulgarian Bell pepper and onions - per kilogram;

three kilograms of fleshy tomatoes;

five heads of garlic;

allspice.

Marinade (for 2 liters of water)

refined vegetable oil - 2 tbsp. l.;

rock salt - 60 g;

9% vinegar - 20 g;

120 g of granulated sugar.

Cooking method

1. Washed tomatoes, spread on a towel to glass the water and cut into slices. We clean the sweet pepper and onion and chop into rings. We disassemble the garlic into slices, peel them from the husk and finely chop with a knife.

2. We wash and sterilize jars in the oven. Boil the lids in water. In the prepared glass container, lay out the layers of tomatoes, pepper and onion rings and chopped garlic.

3. Pour water into a saucepan, boil it, add sugar and rock salt, pour refined oil and vinegar. Boil the marinade for a while so that all the ingredients are dissolved, pour tomatoes and vegetables into it and roll it up. Cover the preservation with a towel and leave to cool for a day.

Recipe 5. Green tomatoes with garlic slices

Ingredients

green tomatoes - five kilograms;

kilogram of garlic;

half a glass of vinegar;

two hot peppers.

Cooking method

1. Put the washed green tomatoes on a towel to dry and cut into slices. Peel the garlic cloves and chop with a garlic press.

2. Put the slices of green tomatoes in a large bowl, add vinegar, chopped hot pepper, mix everything and leave to marinate for half an hour. Arrange prepared tomatoes in sterilized jars, pour evenly the juice left over from the snack, add cold boiled water. close nylon lids and send the snack to a cold place for storage.

Recipe 6. Tomato slices with garlic and celery

Ingredients

3 kilograms of dense, red tomatoes;

celery stalks with leaves;

25 g of rock salt;

10 g of granulated sugar;

three peas of black pepper;

three cloves of garlic;

10 ml 5% vinegar.

Cooking method

1. Wash and dry the tomatoes on a towel. Then cut them into slices. Disassemble the garlic into cloves, peel, and cut them in half.

2. Wash the jars and put in the oven to sterilize for a few minutes. Boil the lids in water. Put the celery stalk and garlic halves in a dry jar, put the tomato slices on top.

3. Pour boiling water over the tomatoes in jars and leave for ten minutes. Drain the water and refill. After a few minutes, drain the liquid from the tomatoes. Pour granulated sugar, pepper and rock salt into jars, pour in table vinegar, fill with boiling water and roll up. Leave the preservation to cool under the covers for a day.

Recipe 7. Green tomatoes with garlic and walnuts

Ingredients

kilogram of green tomatoes;

nuclei walnuts and cilantro seeds - a glass each;

three cloves of garlic;

a pod of hot pepper;

vegetable oil;

vinegar and salt.

Cooking method

1. Wash the tomatoes, pour boiling water for a quarter of an hour, transfer to a colander to glass the water and cut into slices. Peel the garlic cloves from the skin and finely chop with a knife.

2. Crush walnut kernels with garlic in a mortar into gruel, salt, add small pieces hot pepper, cilantro seeds, pour in wine vinegar and mix everything well. Mix this mass with tomato slices, and spread, ramming into sterile jars. Pour oil over top of tomatoes and roll up. Store the workpiece in a cool place.

Recipe 8. Tomato slices with garlic, onions and parsley

Ingredients

red, dense tomatoes - 400 g;

two bulbs;

parsley - a bunch;

two cloves of garlic;

vegetable oil - 50 g;

Marinade

rock salt, 9% vinegar and granulated sugar - 40 grams each.

Cooking method

1. Wash the jars and put them in the oven to sterilize for ten minutes. Peel off the garlic cloves. Peel the onion and cut it into centimeter-thick rings. Sort the parsley greens and rinse. Wash the tomatoes and cut into slices. Finely chop the garlic and parsley with a knife.

2. At the bottom of the prepared glass containers put onion circles, chopped parsley and garlic. Lay the tomato slices, layering them with herbs and garlic. Lay onion rings on top. Pour at the end of 2 tbsp. tablespoons of hot vegetable oil per liter jar.

3. Prepare the marinade. Salt water, add sugar and boil. Pour in the vinegar, pour the boiling marinade over the tomatoes and roll up. Leave the workpiece to cool under the covers for a day.

Recipe 9. Tomato slices with garlic in jelly

Ingredients

fleshy, dense tomatoes - 2 kilograms;

two onions and heads of garlic;

three bay leaves;

8 black peppercorns;

20 ml of table vinegar;

80 g of sugar;

rock salt - 50 g;

40 g gelatin.

Cooking method

1. Dry the washed tomatoes and cut into slices. Cut the peeled onion into rings. Peel the garlic cloves and cut in half.

2. Put the washed jars in the oven for sterilization, and boil the lids in water. Put onion rings, garlic, bay leaves and peppercorns at the bottom of a glass container. Top with tomato slices halfway up the jar. Sprinkle the tomatoes with gelatin, and continue to fill the jar up to the shoulders.

3. Pour water into a saucepan, salt, add granulated sugar and boil. Pour boiling marinade over tomatoes and roll up. Leave the preservation to cool under the covers for a day.

• To prepare this preparation, take ripe, elastic, without rot and damage. fruit size in this case it doesn't matter, they are still cut into slices.
• To reveal the taste of tomatoes, in addition to garlic, use various spices, spices and greens. For this, currant and cherry leaves, horseradish root and leaves, parsley and dill, basil, tarragon, coriander and thyme.
• The jars will not burst during sterilization if you lay a cloth napkin on the bottom of the pan and place jars of tomatoes on it. The same trouble can occur at the time of pouring the boiling marinade. To avoid this, dip a tablespoon into the jar and pour the brine over it.
• Garlic is best finely chopped with a knife or crushed with a garlic press, so it will give out its taste and aroma better.

As you probably noticed, I close a lot of conservation for the winter, and the most diverse. In my culinary notebook there are a huge number of a wide variety of recipes - both simple and complex. So, I think it's easier than this homemade, I haven’t rolled anything yet: you only need to cut the tomatoes in half, you only need to wash the parsley, and the marinade is prepared simply elementarily ...

At the same time, the ingredients will be required - the very minimum. In general, not a recipe, but a dream! By the way, don’t be surprised that so few spices are needed (I didn’t forget about them, but it was originally in the recipe). It is thanks to this that the tomatoes turn out to be fragrant, and the brine comes out very tender and tasty. Try it, see for yourself!

Ingredients:

• tomatoes;
• parsley.

For marinade:

• 1 liter of water;
• 6 tablespoons of sugar - with a small slide;
• 50 g coarse salt;
• 5 tablespoons 9% vinegar.

* The weight of the tomatoes that fit in the jar depends on their size. Approximately one floor liter jar 300 g of plum tomatoes and, accordingly, 200 ml of marinade are placed. One half-liter jar takes about half the average bunch of parsley.

Cooking:

Wash tomatoes thoroughly. We choose only ripe, but firm tomatoes of the correct form, without superficial damage. In addition to plum-like, you can also use round tomatoes, but it is advisable to choose small tomatoes. Cut the tomatoes in half lengthwise, remove the stalk attachment point.

We sort the parsley greens, removing wilted stems, blades of grass. Then wash the parsley thoroughly and lay it out in a thin layer on a towel to remove excess moisture.

We put the tomatoes in sterilized jars, shifting them with parsley.

We are preparing the marinade. Bring water to a boil, add sugar and salt and stir until the crystals are completely dissolved. Pour vinegar into jars (1 tablespoon per 0.5-liter jar, 2 tablespoons per liter jar) and then pour boiling marinade over. Pour the marinade all the way to the top.

And immediately roll up (or screw) the lids hermetically. We turn the jars upside down and wrap them in a blanket until they cool completely.

Vinegar can also be poured into a boiling marinade, at the very end of cooking, and then poured into jars. Tomatoes for this type of preservation can also be taken brown - they are denser, they will keep their shape well. But the taste of such tomatoes will not be so tender.

I suggest you prepare for the winter delicious, fragrant sliced ​​tomatoes for the winter with garlic , pamper your family. The recipe is simple and affordable, I have been using this recipe for more than one year. Everyone likes it, even the pickle goes with a bang! Try it, you won't regret it!

Ingredients for cooking tomatoes in slices with garlic for 2 liters of marinade:

Ripe, hard tomatoes (the number of tomatoes depends on the number of cans);

Water -2 liters;

Salt rock -3 tablespoons with a slide;

Sugar - 9 tablespoons without a slide;

Garlic - 10 cloves;

Acetic acid 70% -2 tablespoons;

Allspice peas -8-10 pcs;

Bay leaf -5-6 pcs.

Cooking a recipe for tomato slices for the winter with garlic:

1. Wash and sterilize the prepared jars in a heated oven up to 120 degrees for 5 minutes or over steam.

2. Boil the twist caps in water for 3-5 minutes.

Advice. For this recipe take 700 gram or liter jars, do not use large ones.

3. Tomatoes wash, large tomatoes cut into 4 pieces, small in half.

4. Put garlic cloves evenly on the bottom of the sterilized jars (the number of cloves depends on your taste preferences)

5. Lay in layers tomato slices .

6. Pour 1 teaspoon of vegetable oil into each jar. Vegetable oil significantly improves the taste tomato, but it is possible without it.

7. Cooking the marinade. Boil water, add salt, sugar, sweet pepper and Bay leaf, let it simmer for 3 minutes and turn off the heat. Leave for 10 -15 minutes.

8. Then add a bite and pour hot marinade over jars of tomato slices to the top (over the edge), close the lids.

Advice. To keep the jars from bursting, use a tablespoon. Place your spoon against the side of the jar and carefully pour the marinade into the jar.

9. Carefully banks with tomatoes put in a wide pot of water, on the bottom, which put a special stand or towel. The temperature of the water in the pan should be 65-70 degrees and reaches the shoulders of the jars, pasteurize the jars (do not bring to a boil).