Delicious tomatoes with onions. Tomatoes and onions for the winter - proven home recipes
I offer you several recipes for chopped pickled tomatoes for the winter. Tomatoes should be chosen that are fleshy and strong, not overripe. Otherwise they will not be able to maintain their shape.
Marinated tomatoes in halves without sterilization.
We will need: tomatoes, garlic, allspice, salt, sugar, vinegar, sunflower oil and glass jars, of course.
Cut the washed tomatoes into halves. We clean and wash the garlic. We also wash the jars thoroughly and pour boiling water over them. Place a few cloves of garlic and a few peppercorns at the bottom of the jar. Carefully place the tomatoes cut side down. Fill the jar with boiling water, close the lid and let stand. In the meantime, prepare the marinade.
Marinade for 3.5 liters of water:
1.5 cups sugar, 2 tbsp. spoons of salt, 1.5 cups of table vinegar. Add sugar and salt to the water, stir, bring to a boil and add vinegar.
After 10-15 minutes, drain the water from the jar and fill the tomatoes with boiling marinade to the very top, adding 1 tablespoon (per liter jar) of vegetable oil to the jar at the end. Roll up with a sterilized lid. Turn the tomatoes upside down and leave the jar in this position until it cools.
Marinated chopped tomatoes with onions without sterilization.
You will need:
tomatoes, onions, peppercorns, parsley, bay leaf, horseradish leaves, currant leaves
I put spices in a jar. Then add tomatoes and chopped onions. Fill the jar with boiling water, close the lid and let stand for 10-15 minutes. In the meantime, prepare the marinade.
Marinade for 1 liter of water:
3 tbsp. sugar, 1 tbsp. spoons of salt, 80 g 9% vinegar. Add sugar and salt to the water, stir, bring to a boil and add vinegar.
Fill the tomatoes with boiling marinade to the very top, adding 1 tablespoon (per liter jar) of vegetable oil to the jar at the end. Roll up with a sterilized lid. Turn the tomatoes upside down and leave the jar in this position until it cools.
Sliced tomatoes with onions for the winter
Recipe: chopped tomatoes with onions, very affordable and easy to prepare. In winter it is in great demand.
You will need:
tomatoes, onions, peppercorns, cloves, bay leaf
Marinade for 1 liter of water:
1 tbsp. heaped spoonful of salt, 5 tbsp. level spoons of sugar, 1 teaspoon of essence.
Rinse the tomatoes well. Cut into 4 - 6 pieces. Peel the onion and cut into half rings.
Rinse the jars well; you don’t have to sterilize them, but simply pour boiling water over them.
Place a little onion, 5 peppercorns, 1 clove, 1 bay leaf at the bottom of a liter jar. Then place the tomatoes. Pour in the marinade.
Sterilize for 10 minutes in a water bath, cover with lids, then roll up and wrap well. When cool, remove to storage. Sliced tomatoes with onions for the winter are a great snack! Bon appetit!
Tomatoes with onions in jars
Unusual tomatoes are obtained using this recipe. Tomatoes cut in half combined with onions give an interesting taste. Try making tomatoes and onions in jars.
You will need: Tomatoes, onions, garlic - 1 clove, vegetable oil - 3 tbsp. spoons.
Marinade for 1 liter of water:
salt - 1 tbsp. spoon (without top), sugar - 2 tbsp. spoons with top, allspice - 10 pcs, hot pepper - 10 pcs, 9% vinegar - 1 tbsp. spoon, bay leaf - 3 pcs.
Sterilize jars. Place spices, dill, garlic and vegetable oil at the bottom of a liter jar.
Cut the tomatoes lengthwise into two parts. Peel the onion and cut into large rings.
Place the tomatoes in a jar, cut side up. Place onion rings on the cut side. Fill the jar to the top.
Prepare the brine. Boil all ingredients in water. Cool until warm. Pour warm brine over the tomatoes. Cover with a lid and sterilize the liter jar for 15 minutes.
After that, roll it up. Tomatoes and onions in jars turn out very tasty.
Sliced tomatoes marinated with onions for the winter
Delicious tomatoes for the winter, eaten together with marinade, especially if large chopped tomatoes are preserved in this way. 
Ingredients for 2 liters of prepared salad
2 kg of tomatoes, 2 heads of garlic, 2 small onions, a bunch of parsley, 2 tsp. vegetable oil.
Marinade for 1 liter of water:
50 ml 9% vinegar, 2 tbsp. salt without a slide, 3 tbsp. sugar without a slide, 1 tsp. black peppercorns, 1 tsp. allspice peas, 2 pcs. bay leaves.
Wash the tomatoes and dry with a paper towel. Choose ripe but firm tomatoes for canning. Cut the tomatoes into halves or quarters. You can marinate very large and damaged tomatoes in this way by cutting them into octagons and cutting out unsightly places.
Wash the parsley and chop it finely.
Peel the garlic and cut into slices.
Peel the onion and cut into rings.
Place chopped parsley and garlic on the bottom of the prepared jars, pour in calcined vegetable oil (1 tsp per liter jar).
Place the tomatoes in jars on top of the greens, interspersing them with onion rings.
Boil the marinade with spices, turn off the heat and pour in vinegar. For a two-liter jar you will need 1 liter of marinade, for a liter jar - 500 ml. If your tomatoes are very small, expect to use a little more salt and sugar than in the recipe.
Pour the marinade over the tomatoes, and the marinade should not be boiling: very hot, but not boiling.
Place a pan of water on the fire and heat it until hot. Place the jars in a saucepan with hot water, cover with clean lids and sterilize liter jars for 12 minutes, two-liter jars for 15 minutes.
Roll up, turn over onto the lid, under the fur coat until it cools. After a month, pickled tomatoes can be eaten.
Who doesn't love to eat pickled tomatoes in winter! These two recipes will tell you how to properly marinate tomatoes without unnecessary hassle. The first recipe tells how to cook green tomatoes and onions without sterilization, the second tells how to cook cherry tomatoes with onions, olive oil and honey.
Tomatoes and onions for the winter - recipes
Recipe for green pickled tomatoes with onions for the winter (without sterilization)
What could be better than crispy green pickled tomatoes and onions for the winter? They goes well with meat and good on sandwiches. You will learn how to prepare them without sterilization from the following recipe. Follow the recipe instructions carefully, especially regarding the citric acid: if it does not completely saturate everything, the jars will not be suitable for safe storage. Try to find tomatoes that are less than 7 centimeters in diameter so that the pieces will fit neatly into the jars.
Ingredients
Recipe
Prepare the tomatoes: if the vegetables are less than 7 centimeters in diameter, cut them into quarters slices. If they are larger than 7cm in diameter, cut them into quarters first and then again so you can place them in jars.
In a large bowl, combine 3/4 cup citric acid with 3 quarts cold water, stirring well. Add the tomatoes, cover the bowl, and let sit for 8 hours or overnight.
The next day, strain the tomatoes, cover with cold water again and soak for one hour. Do this two more times, straining and adding fresh cold water. This is a very important part because this removes the citric acid. Then drain the water and set the tomatoes aside.
Make a spice bag, fold a piece of gauze four times and bind in it celery seeds, cloves, allspice, mustard seeds and cinnamon.
In a large saucepan (at least three liters), combine vinegar, sugar, salt, spice bag and chopped ginger. Bring to a boil, then add the tomatoes. Bring to a boil again and then simmer over medium heat for 15 minutes, stirring occasionally and pressing down on the tomatoes to keep them submerged in the brine.
Place the tomatoes in quart canning jars, placing a slice or two of onion between the layers. Place about half a teaspoon of ginger in each jar, discard the remaining ginger but reserve the syrup.
Since the tomatoes are cooked without sterilization, the next steps are quite simple. Leave 2.5 cm of space in the jars between the tomato slices and the top of the jar, pour hot syrup, leaving 1 cm of free space. Using a chopstick or other thin, non-metallic object, go around the sides of the jar to make sure there are no air bubbles left in the jar.
Wipe jars with damp paper towels to remove any syrup that gets on the rims or threads. Close the jars tightly and secure with rubber bands. Process the jars in a boiling water bath for 10 minutes, then remove and leave for at least 12 hours. It is important that the jars sit for this time as the sealing compound on the lids cools and hardens.
After 12 hours, check the lids by pressing on the center of the lid. If you cannot press the lid, the jar is well sealed, the product is ready for the winter. If the lid gives in a little and you you can sell it, then the jar is not sealed. You can either re-process the jar for another 10 minutes, or simply refrigerate it and use the product within 3 months.
Recipe for dessert marinated tomatoes with onions and butter for the winter
This recipe combines the amazing flavor of caramelized onions with the flavors of small, sweet, halved pickled tomatoes and balsamic vinegar, which is especially good in the winter. A good addition to cheeses and an upscale sauce for hamburger or steak. In this recipe It is recommended to use an autoclave.
Ingredients
Recipe
Prepare 8 0.25 liter jars, lids and rubber bands. Place in a large frying pan or enamel roasting pan butter, onion and sugar. Cook, covered, 13 to 15 minutes over low heat, stirring, until onion is soft. Remove the lid and cook over medium heat until the onions are golden brown.
Add the cherry tomato halves and honey to the onion and mix thoroughly. Stirring frequently, bring to a simmer over medium heat for 5 minutes or until the tomatoes are soft and the mixture is thick enough to spoon. Remove from heat and add balsamic vinegar and pepper.
Place the hot jars on a kitchen towel, then use a funnel to pour the mixture, leaving a half-inch headspace. Remove any air bubbles and, if necessary, fill the vacated space. Dampen a clean paper towel with warm water and wipe the rims of the jars, removing any food particles. Place the caps on the clean rims. Place the rubber bands on and twist the lids to close them tightly.
Place the jars in the canner, making sure the water covers each jar by 2.5 to 3 centimeters. Add hot water if necessary. Close the autoclave, turn on the heater and wait until the water begins to boil. Once the water boils, set the timer for 10 minutes. Once completed, turn off the autoclave and remove the lid, leaving the jar in the autoclave for a few more minutes. Then remove the jars and place them back on the kitchen towel in a cool place, where they should sit overnight to cool.
Do not touch or move the jars until the next morning. After some time, banks will issue "popping" sounds. The glass cools and the lids are “sucked” into the jar for sealing. Check lids and jars and reprocess any that do not seal tightly. The marinated delicacy for the winter is ready!
We hope you find these recipes useful. Bon appetit!
Try making tomatoes and onions for the winter using this recipe with photos – you’ll lick your fingers. Fragrant spices, fresh herbs, garlic and onions - with such a set of spicy additives, the marinade becomes rich and fragrant. To soak the tomatoes better, cut them in half and layer them with onion rings. Tomatoes for this recipe are suitable only with thick skin, ripe, fleshy. If there is a lot of juice in the tomatoes, it will leak out, the tomatoes will lose their shape, and you won’t be able to serve them at the table.
It’s a completely different matter when we marinate meaty varieties - even when cut into slices, they perfectly retain their shape, taste and look very appetizing when finished. If desired, before screwing the jar, you can pour in a spoonful of calcined vegetable oil.
Ingredients for pickling tomatoes:
- ripe fleshy tomatoes – 1.5 kg;
- onions - 2-3 medium heads;
- garlic – 5-6 cloves;
- allspice – 4-5 peas per jar;
- bay leaf – 2 pcs;
- dill and parsley - 5-6 sprigs each;
- water – 1 liter;
- table salt – 1 tbsp. l. with a low slide;
- sugar – 3 tbsp. l. without slide;
- vinegar 9% - 50 ml;
- vegetable oil - 1 tbsp. l. in a jar (optional).
How to cook tomatoes and onions for the winter
For this recipe, we select medium-sized tomatoes, not very large. There should be no stains or damage on the skin; it is better to take vegetables that are ripe but firm. Cut in half; the place where the stalk is attached can be cut off or left.
Cut the onions into slices no more than 0.5 cm thick. Cut the garlic cloves into pieces.
We prepare the jars in advance, sterilize them, and scald the lids with boiling water. Place 2-3 sprigs of parsley and dill on the bottom, cut into pieces. Throw in one bay leaf.
Add allspice peas and garlic. If you want to make the marinade spicier, add one or two hot pepper rings or a piece of chili pepper.
Fill the jar with tomato halves, layering with onion rings. To ensure that the tomatoes fit as tightly as possible, shake the jar.
Having filled all the jars, prepare the marinade. One liter jar will take about 250-300 ml of marinade. Pour water into a bowl, boil, add sugar and salt. Let it simmer for a few minutes, add vinegar, remove from heat.
Pour the hot (but not boiling) marinade over the tomatoes. Place the jar in a saucepan; don’t forget to cover the bottom with a thick cloth or folded towel. Cover with a lid and simply place it on top. Pour water to about two-thirds of the height of the jar. We sterilize 0.5 liter containers for 10-12 minutes, 15 minutes for liter containers. We record the time from the beginning of boiling of water in the pan.
Screw the lids on the jars and turn them over. Wrap it in something warm and leave it to cool. Then we send it for storage in the pantry or basement. Good luck with your preparations!
It’s rare that a housewife doesn’t prepare tomatoes for the winter, but in this important task it’s not enough to have high-quality seasonal tomatoes; you also need to stock up on good recipes for canning tomatoes so that the marinade proportions are correct and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to prepare tomatoes for the winter according to proven golden recipes.
I invite you, dear friends, in this article about winter preparations from tomatoes to share your proven recipes for preparations. After all, every housewife makes preparations for the winter from tomatoes, and there are successful recipes in every culinary notebook.
And I, in turn, bring to your attention ideas for tomato preparations that I have been collecting for many years, and most of which I have already tried.
Most of the recipes are from my mother’s and grandmother’s notebooks, there are also recipes from my co-workers and friends.
Finger-licking pickled tomatoes for the winter
Are you looking for a delicious recipe for pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter “finger-licking” without sterilization, with triple filling. Recipe with photo.
Salted tomatoes for the winter in jars according to my grandmother's recipe
Friends, I want to tell you about a recipe for salted tomatoes in jars for the winter that my grandmother has been using for more than 50 years. I have tried a variety of cold salted tomatoes for the winter: from the market, from the supermarket, visiting other housewives, but my grandmother’s salted tomatoes under a nylon cover for the winter remain for me the standard of quality. Grandma's recipe for delicious salted tomatoes for the winter involves using a certain set of spices and roots, as well as the ideal ratio of salt and water. See the step-by-step recipe with photos.
Korean tomatoes for the winter
My recipe for delicious Korean tomatoes for the winter, I hope you will appreciate it. Everyone in my family really liked the Korean-style tomatoes for the winter in jars: a little spicy, piquant, with a spicy taste of spices and crispy carrots. How to cook, see.
Satsebeli sauce for the winter
I wholeheartedly recommend that you prepare satsebeli sauce for the winter. The sauce came out exactly as I wanted - moderately spicy, but quite bright, with character. I will not say that this is exactly the recipe for the classic satsebeli sauce for the winter, but still its taste, in my opinion, is very close to the traditional one. Recipe with photo.
Homemade tomato juice for the winter with bell peppers
Do you need delicious tomato preparations for the winter? During the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make this homemade tomato juice brighter in taste, I often add bell peppers and a little hot spice to the tomatoes. This option is much more interesting than the classic one and goes great with meat dishes (kebabs, steaks), pizza, etc. See the recipe.
Marinated tomatoes “Classic” (without sterilization)
You can see the recipe for marinated “Classic” tomatoes without sterilization.
Marinated tomatoes with celery for the winter
I would like to suggest that you close your tomatoes and celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only celery. It has a very bright and rich taste, so you can be sure that your preparation will turn out excellent and very interesting. How to cook, see.
Tomato slices for the winter with onions
I wrote how to cook tomatoes in slices for the winter with onions.
Sweet pickled tomatoes for the winter (triple filling)
I would like to invite you to prepare sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. And the tomatoes are accompanied, in addition to numerous spices, by bell peppers: there is not much of it, but it contributes to the overall taste of the preparation. The recipe itself is not at all complicated and relatively quick, and the result, believe me, is simply excellent! See recipe with photo.
Salted tomatoes for the winter
You can see a proven recipe for salted tomatoes for the winter.
Canned tomatoes with citric acid
You can see the recipe for canning tomatoes with citric acid.
Homemade ketchup for the winter “Tomato”
I wrote how to make homemade “Tomato” ketchup for the winter.
Tomatoes in tomato juice for the winter
You can see how to cook tomatoes in tomato juice for the winter.
Tomato slices for the winter with parsley
I wrote how to prepare sliced tomatoes for the winter with parsley.
Canned cherry tomatoes with grapes (no vinegar)
You can view the recipe for canned cherry tomatoes with grapes.
Adjika with horseradish for the winter “Special”
I wrote how to prepare special adjika with horseradish for the winter.
Delicious adjika from tomato
You can see the recipe for making adjika from tomatoes
Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid
You can see how to prepare canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid.
Homemade ketchup for the winter
I wrote how to make delicious, aromatic, and thick homemade ketchup for the winter.
Tomatoes in their own juice for the winter: the simplest recipe!
You can see how to cook tomatoes in your own juice for the winter.
Spicy tomatoes in their own juiceWith damn
It’s unlikely that I’ll surprise you with just tomatoes in their own juice - this recipe is well-known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I am sure you will be interested. This is exactly how I closed the tomatoes last year for testing and was very pleased with the result. See recipe with photo.
Marinated tomatoes slices in Portuguese style
These tomatoes, marinated in slices “Portuguese style”, turn out simply wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another advantage of this recipe is that it is a pleasure to cook: everything is very simple and quick. See recipe with photo.
Delicious salad with beans and tomatoes for the winter
You can see how to prepare a salad with beans and tomatoes for the winter.
Adjika sweet and sour with apples
I wrote how to cook sweet and sour adjika with apples.
Sweet halved tomatoes with onions for the winter are an incredibly tasty snack, of course, if you are loyal to sweetish vegetables. If sweetness is unacceptable for you, then you can reduce the amount of sugar.
The appetizer is quite simple to prepare, and if you haven’t canned before, then these tomatoes are a great reason to try your hand at it. If all preservation conditions are met, the blanks will last in the pantry for quite a long time, until the next harvest - that’s for sure. Of course, they may last longer, but if you like the snack, then by mid-winter it may run out.
List of ingredients for 1 liter jar:
- tomatoes (approximately 1.1 kg),
- 110 g sugar,
- 1 tsp. salt,
- ½ onion,
- 3 tbsp. l. table vinegar 9%,
- 2-3 peas of allspice,
- 2 cloves of garlic,
- 1 tbsp. l. ground black pepper.
How to make sweet tomatoes in halves with onions
For canning, choose ripe, but not overripe tomatoes - these will not be able to hold their shape in a jar with marinade, and will most likely become deformed. Inspect the tomatoes to make sure you don't find spoiled or rotten ones. Wash and tear off the tails.
Cut the tomatoes into two equal parts, cutting out the places where the stalk was attached.
Remove the skins from the onions and chop them into thin slices or strips.
Place in clean jars: peeled garlic cloves, allspice and chopped onion. Since pickled onions turn out incredibly tasty, you can put quite a lot of them.
It is advisable to grind the black pepper yourself and then pour it into a saucer. Dip half a tomato, cut side down, into black pepper, then place it in jars, cut side up. And so on until the jar is full.
Measure out the required amount of salt and sugar based on the number of jars. Pour boiling water over the tomato jars and let stand for 15 minutes. Drain the water into a saucepan and add sugar and salt.
Wait until the water begins to boil and make sure that the salt and sugar crystals dissolve completely. At the end, add 9% table vinegar and fill the jars with tomatoes with the prepared marinade.
Roll up with sterile lids and wrap for a couple of days. Such delicious tomatoes can then be served with meat, fish, or a side dish.