Tomato slices with onions and butter. Tomatoes marinated with vegetable oil Salt or marinate tomatoes with oil

Preparations for the winter cannot be imagined without delicious pickled tomatoes! Opening a jar of ripe tomatoes in winter is like returning to summer. Do not be lazy and put a couple of jars for the winter, this is a great snack that can be stored for a long time and saves a lot of money.

A simple and delicious recipe for tomatoes for the winter with vegetable oil. Here the tomatoes are cut in half, but if the size of your tomatoes is small, then you can put them whole. Tomatoes turn out juicy and are stored for a long time. This recipe calls for firm, fleshy varieties of tomatoes, without excess moisture.

Ingredients per liter jar of the finished product.

Ingredients

Servings: - + 1

• Tomatoes 400 gr.
• Onion 2 pcs.
• Parsley 4 branches
• chesok 2 cloves
• Vegetable oil 2 tbsp
• Hot peppers ¼ pc.
• Bay leaf 3 sheets
• Salt 2 tbsp
• Sugar 2 tbsp
• Table vinegar 9% 2 tbsp
• drinking water 1 liter

35 min. Seal

Bon appetit!

Tomatoes with vegetable oil and fragrant herbs

Sun tomatoes dried in glass jar, basil leaves on cutting board, on wooden background

Unusual, fragrant homemade tomatoes with a bright aroma and unforgettable taste.

Ingredients

• Ripe tomatoes - 1.5 kg.
• Tarragon (tarragon) - a small bunch.
• Mint greens - 5 sprigs.
• Parsley - a small bunch.
• Horseradish greens - 2 medium leaves.
• Dill - a small bunch.
• Black pepper - 6 peas.
• Garlic - 6 cloves.
• Onion - 2 pcs.
• Cloves - 6 cloves.
• Sugar - 4 tbsp. spoons.
• Vinegar 6% - 2 tbsp. spoons.
• Sunflower oil - 2 tbsp. spoons.
• Drinking water - 1.5 liters.

Cooking method:

1. To cook tomatoes with vegetable oil and herbs, the tomato variety must be suitable - the tomatoes should not be overly juicy. A sort of "cream" will do.
2. Tomatoes need to be sorted out, leaving only whole fruits, without damage and rot.
3. Wash the tomatoes and let them dry
4. Boil water.
5. While the water is heating, peel and cut the onion into half rings. Peel the garlic.
6. Rinse the greens thoroughly, pour over with boiling water and spread equally among the banks.
7. Add onion, garlic and spices to herbs. Pack the prepared tomatoes tightly into jars.
8. Using a ladle, pour salted boiling water into the jars, so that it reaches the neck. All tomatoes must be covered with water. Add vegetable oil and vinegar.
9. Let the jars infuse for 15 minutes and sterilize in boiling water with lids for 15 minutes and 5 minutes without lids on the jars.
10. Twist the jars tightly, turn over and leave to cool under the blanket for 24 hours. Tomatoes can be damaged by a strong temperature difference.

Such a seemingly simple recipe, and what delicious tomatoes are obtained. All the "salt" of this recipe is greens, which emphasizes the delicious sweetness of ripe tomatoes. Bon appetit!

Sliced ​​tomatoes with vegetable oil for the winter

To prepare tomatoes in this way, all the ingredients are laid in layers. This method of pickling does not involve re-sterilization - this speeds up and simplifies the cooking process. This recipe is designed for 8 liters of the finished product.

Ingredients:

• Tomatoes - 5 kg.
• Onion - 2 pcs.
• Hot pepper - 1 pc.
• Sunflower oil - 8 tbsp. spoons.
• Garlic - 3 cloves
• Parsley greens - 1 bunch.
• Bay leaf - 8 leaves.
• Allspice and black peas - to taste.
• Salt - 2 tbsp. spoons.
• Sugar - 2 tbsp. spoons.
• Table vinegar 9% - 2 tbsp. spoons.

Cooking process:

1. Wash and dry the tomatoes. It is necessary to cut them into slices, completely remove the stalk.
2. Wash the parsley under running water and dry well.
3. Onions need to be peeled and thinly cut into half rings.
4. Peel the garlic and cut into small pieces, about 2-3 parts each clove.
5. Cut hot pepper into small cubes. If you want the tomatoes to be spicier, do not remove the seeds from the pepper.
6. Put greens, bay leaf and peppercorns on the bottom of sterilized jars. Then we put part of the tomatoes, somewhere up to the middle of the jar. Then we put the garlic, chopped hot capsicum and onion half rings.
7. Close it all with tomatoes to the neck of the jar.
8. Fill the containers with boiling water and leave to infuse for 15-20 minutes.
9. Pour 6 liters of drinking water into a saucepan, add salt and sugar.
10. Boil the marinade, add vinegar and remove from heat.
11. Pour out the water from the jars and pour the marinade up to the very neck of the jar.
12. Pour a tablespoon of vegetable oil into each jar.
13. Roll up the jars tightly, turn them upside down and leave to cool under a blanket.

Ready-made preparations for the winter from tomatoes and vegetable oil are recommended to be stored in the basement or cellar. At room temperature, it is stored worse, but preservation may not deteriorate if stored in an apartment for about six months.

Canned tomatoes with sunflower oil "Lick your fingers"

The almost classic recipe, with the addition of vegetable oil, has a deeper taste and rich aroma than its “oil-free” counterpart. And why? And because almost all spices are fully revealed only with the addition of fats. Try this recipe for tomatoes for the winter - you will not regret it.

Ingredients:

• Ripe tomatoes - 2.5 kg.
• White onion - 3 heads.
• Vegetable oil - 5 tbsp. spoons.
• Parsley and dill greens - in a bunch.
• Garlic - 5 cloves.
• Water - 0.9 l.
• Wine vinegar - 45 ml (slightly more than 2 tablespoons).
• White sugar - 3 tbsp. spoons.
• Salt - 3 teaspoons.
• Bay leaf, cloves, black pepper, allspice - to taste.

Cooking method:

1. Wash and dry the greens. Pass the garlic, dill and parsley through a meat grinder or chop finely.
2. Together with the spices, lay the spicy pasta. You can add any herbs you like - basil and oregano go great with tomatoes.
3. Pour the heated vegetable oil into the jars so that the seasonings and herbs release as much flavor as possible. For a liter jar, 1 tablespoon of sunflower oil will be enough. If you want the tomatoes to have an Italian flavor, use olive oil.
4. Peel the onions and cut into large rings.
5. Rinse and dry tomatoes. To prevent the tomatoes from bursting in the process, you can lightly prick them with a toothpick or make small cuts on the skin.
6. Put the tomatoes on the spicy mixture at the bottom, and put the onion rings on the very top of the pre-sterilized jar.
7. In a small saucepan or saucepan, make a marinade: put salt and sugar in water, and after boiling, pour in wine vinegar.
8. Pour the boiled marinade into jars.
9. Cover the tomatoes with lids and sterilize for 25 minutes.
10. Roll up the jars tightly and let them cool without major temperature changes.

Such tomatoes are a great alternative to cotton store-bought tomatoes in winter. The appetizer is spicy, tasty, tomatoes just lick your fingers!

Pickled tomatoes "Like from a barrel"

This recipe is liked by all lovers of barrel sourdough vegetables. Both housewives and professional chefs love it for its ease of preparation and for the exquisite taste of such canned tomatoes.

Ingredients:

• Ripe red tomatoes - 1 kg.
• Drinking water - 1 liter.
• Rock salt - 1 tbsp. spoon.
• White sugar - 1 tbsp. spoon.
• Table vinegar 6% - 1 tbsp. spoon.
• Garlic - 4 cloves.
• Bay leaf - 2 leaves.
• Cherry leaf - 3 pcs.
• Currant leaf - 3 pcs.
• Horseradish leaf - 1 pc.
• Black peppercorns - 5 pcs.
• Dill - a small bunch.
• Vegetable oil - 2 tbsp. spoons.
• Acetylsalicylic acid (aspirin) - 1 tablet per jar.

Ingredients:

1. Sort through the tomatoes. They should be ripe and fleshy. Any minor damage will have a bad effect on both the appearance of the finished tomatoes and the taste!
2. Dill, leaves and tops of horseradish wash and dry. You don't need to grind anything.
3. Clean the garlic from the husk.
4. Sterilize jars in boiled water. Boil the lids for 5-7 minutes.
5. Put dill, horseradish leaves, currants and cherries in clean, sterilized jars. Add black pepper and bay leaf with garlic.
6. Lay the tomatoes on top tightly so that they do not protrude beyond the neck of the jar.
7. Boil water in a saucepan, add salt and sugar. When the marinade boils, add vinegar.
8. Pour the tomatoes with boiling marinade and add one aspirin tablet to each jar.
9. Add a tablespoon of sunflower oil to a jar of tomatoes.
10. Close the jars tightly and leave to cool for about a day under a blanket.

This is such a simple recipe, and tomatoes come out right out of a barrel!

Halves marinated tomatoes

I offer you several recipes for chopped pickled tomatoes for the winter. Tomatoes should choose fleshy varieties and strong, not overripe. Otherwise, they will not be able to keep their shape.

Pickled tomatoes halves without sterilization.

We will need: tomatoes, garlic, sweet peas, salt, sugar, vinegar, sunflower oil and glass jars, of course.

Cut the washed tomatoes into halves. We clean and wash the garlic. Banks are also thoroughly washed, poured over with boiling water. At the bottom of the jar we put a few cloves of garlic, a few peppercorns. 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. tablespoons of salt, 1.5 cups of table vinegar. We put sugar, salt in the water, mix, bring to a boil and pour in the vinegar.
After 10-15 minutes, drain the water from the jar and pour the tomatoes with boiling marinade to the very top, adding at the end 1 tablespoon (per liter jar) of vegetable oil to the jar. Roll up with a sterilized lid. Turn the tomatoes upside down and leave the jar in this position until cool.

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 onion. 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. tablespoons of salt, 80 g of 9% vinegar. We put sugar, salt in the water, mix, bring to a boil and pour in the vinegar.

Pour the tomatoes with boiling marinade to the very top, adding at the end 1 tablespoon (per liter jar) of vegetable oil to the jar. Roll up with a sterilized lid. Turn the tomatoes upside down and leave the jar in this position until cool.

Chopped 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, onion, peppercorns, cloves, bay leaf

Marinade for 1 liter of water:
1 st. a spoonful of salt with a slide, 5 tbsp. tablespoons of sugar without a slide, 1 teaspoon of essence.

Wash the tomatoes well. Cut into 4 - 6 pieces. Peel the onion, cut into half rings.
Rinse the jars well, you can not sterilize, but simply pour over with boiling water.
At the bottom of a liter jar, put a little onion, 5 peppercorns, 1 cloves, 1 bay leaf. Then lay the tomatoes. Pour in the marinade.
Sterilize for 10 minutes, in a water bath, covered with lids, then roll up and wrap well. When cool, put away to storage. Chopped tomatoes with onions for the winter - a great snack! Bon appetit!

Tomatoes with onions in jars

Unusual tomatoes are obtained according to 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 a top, allspice - 10 pcs, hot pepper - 10 pcs, vinegar 9% - 1 tbsp. spoon, bay leaf - 3 pcs.

Sterilize jars. At the bottom of a liter jar put spices, dill, garlic and vegetable oil.
Cut the tomatoes lengthwise into two pieces. Peel the onion, cut into large rings.
Place the tomatoes in a jar cut side up. Put onion rings on the cut. Fill the jar to the top.
Prepare brine. Boil all ingredients in water. Cool until warm. Pour warm brine over tomatoes. Cover with a lid and sterilize a liter jar for 15 minutes.
Roll up after that. Tomatoes with onions in jars are very tasty.

Chopped tomatoes marinated with onions for the winter

Delicious tomatoes for the winter are eaten with marinade, especially if large chopped tomatoes are preserved in this way.

Ingredients for 2 liters of ready-made 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 tomatoes, dry with paper towels. Choose ripe but firm tomatoes for canning. Cut tomatoes into halves or quarters. You can pickle very large and damaged tomatoes in this way, slicing them into eighths and cutting out ugly places.
Wash the parsley, chop finely.
We clean the garlic, cut the cloves into octopuses.
We clean the onion, cut into rings.
At the bottom of the prepared jars, lay out the chopped parsley, garlic, pour in the calcined vegetable oil (1 tsp per liter jar).
We put the tomatoes in jars on the greens, alternating them with onion rings.
Boil the marinade with spices, turn off the heat and pour in the vinegar. A two-liter jar will need 1 liter of marinade, a liter jar - 500 ml. If your tomatoes are very small, expect to take 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.
We put a pot of water on the fire, heat it to hot. We put 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 on a lid, under a fur coat until cool. A month later, pickled tomatoes can be eaten.

The main enemy of any products is oxygen, which directly causes their deterioration (oxidation), and the main enemy of oxygen, in turn, is oil. It is not surprising why oil is often used to store meat (especially pates and confits, which can keep fresh for a long time under an oil crust), as well as vegetables. In the recipes below, we will share with you recommendations on how to keep tomatoes for the whole winter, and in addition, give them an unusual taste and aroma with vegetable oils.

Recipe tomato with vegetables and sunflower oil

Ingredients:

• zucchini - 4 pcs.;
• - 3 pcs.;
• tomatoes (large) - 7 pcs.;
• thyme - 1 sprig;
• garlic - 6 cloves;
• lemon juice - 4 tbsp. spoons;
• salt - 1 teaspoon;
• olive or sunflower oil - 1 tbsp.

Cooking

Preheat the oven to 180°C. We cut the vegetables into large circles and put them on a baking sheet. Spread the chopped garlic on top, lay out the thyme leaves, salt everything well, sprinkle with lemon juice and oil. We bake vegetables for 45 minutes, and then lay them out in clean and dry jars, pour oil and seal tightly.

Vegetables in oil should be stored refrigerated, and it is better to warm the jar to room temperature before use.

Marinated tomato with sunflower oil

Ingredients:

• tomatoes;
• bay leaf - 4 pcs.;
• onions - 3 pcs.;
• black peppercorns - 2 teaspoons;
• allspice - 1 teaspoon;
• salt - 2 tbsp. spoons;
• vinegar - 1/4 tbsp.;
• vegetable oil - 1/4 tbsp.

Cooking

Wash tomatoes, dry and cut in half. Onion cut into thick rings. At the bottom of the jar we lay out several onion rings, cover them with tomatoes laid cut down, and repeat the layers until we fill the entire jar. Periodically, along with onions, lay a few peas of black and allspice. Bring a liter of water to a boil, add salt and vinegar to it, and then pour it hot to about the shoulders of the jar, fill the rest with vegetable oil.

Salted tomatoes with sunflower oil

Ingredients:

• tomatoes;
• onions - 2 pcs.;
• - 2 pcs.;
• garlic - 1 head;
• peppercorns - to taste;
• bay leaf - 6 pcs.;
• sugar - 6 tbsp. spoons;
• salt - 3 tbsp. spoons;
• vegetable oil.

Cooking

Peeled and washed tomatoes cut in half. We cut the onion into rings, and we clean the pepper from the core with seeds and cut into strips. We put all the vegetables in a jar in layers, not forgetting to sprinkle the layers with a couple of black peppercorns and chopped garlic cloves.

From two liters of water, boil the brine, adding salt, sugar and bay leaf to it. As soon as the brine boils, and the sugar and salt crystals dissolve, you can fill the contents of the cans with it, but not completely, so that there is still room for the oil. Pour the tomatoes with a layer of vegetable oil, sterilize and close the jars.

Dried tomatoes in sunflower oil

Ingredients:

Cooking

Preheat the oven to 120°C. Cover a baking sheet with baking paper. Wash tomatoes, dry and cut in half or quarters. We spread the tomatoes on a baking sheet, and next we place onions and a head of garlic, right in the skin. Spray the contents of the baking sheet with oil, salt, pepper and put everything in the oven for 6 hours. When the tomatoes are dry, put them with onions and garlic in jars and pour oil over them. We store in the refrigerator.

Do you love tomatoes as much as I do? If yes, then I offer a wonderful way to keep the fruits of your summer labors in an extremely tasty state for the whole winter.

The method is simple and complex at the same time, but the result exceeds expectations. First, about the difficulties.

1. Small tomatoes are needed. Very small. Preferably with a diameter of up to 5 centimeters.

If the tomatoes are larger, then you will have to cut them into two, or even into four parts.

2. You need a small onion. The smaller the better. If the diameter of the bulbs is more than 3-4 centimeters, then it will also have to be cut. And large onions will not just have to be cut, but finely chopped!

The cut ingredients do not affect the taste of the final product, but the aesthetics suffer

Cans for seaming, in my humble opinion, it is better to use 700 gram with a screw cap. Such packaging allows you to eat the contents in 1-2 approaches, which cannot but positively affect the number of cans in the refrigerator.

Now about simple.

Marinade. Everyone has their own, and invariably the most correct, opinion and recipe about the marinade. Arguing and saying: “Only this way and nothing else!” - I will not, but I must give an option.

For 1.5 liters of water:

2 table. tablespoons of salt (NOT IODIATED!)

4 table. spoons of sugar

Boil, cool to an acceptable temperature (50-60 degrees).

Pour in 0.5 cups (100 milliliters) of vinegar. I use grape or apple, and it has a lower concentration than table. Therefore, I take 50% more vinegar - 150 milliliters.

For each jar I put:

2 bay leaves

5 grains of black pepper

1 grain of allspice

2 cloves

I pour 3-4 tablespoons of boiled vegetable oil into the bottom of the jar. I use corn, but it does not matter - what you eat or like, then pour it.

I put the tomatoes and onions in layers in a STERILE (!) jar. How to sterilize jars is not necessary to tell?

I pour the marinade “up to the neck” and put it in a “water bath” for 10-12 minutes for pasteurization.

The lids are boiling.

Time has passed - I cover the jars with lids, take them out of the water and close the lids tightly.

I turn the jars over to check the tightness of the closure and leave to cool.

Cooled down - put on the far shelf in the closet for a couple of months. No, of course, you can eat it all in a week, if you can’t wait ... But it’s better to wait until late autumn or winter, and then it’s already ... With friends, with vodka, and with potatoes ...

P.S. You can add chopped bell peppers in addition to tomatoes and onions, but I just don’t like it in any form, and therefore I don’t put it in jars. And God help you!

P.P.S. Timing. For 6 jars it took me, starting with washing the tomatoes and jars, 2 hours. Not too much, right?