Summer is the time for preparations, the most delicious and fresh experiments and, of course, preservation. Favorite preparation for many– the tomatoes are finger-licking good: a winter recipe with sunflower oil preserves many beneficial vitamins and microelements for which tomatoes are famous.

Tomatoes are a valuable and healthy vegetable that is loved and revered in many countries. They can be consumed fresh, prepared from them into delicious sauces, salads and appetizers, soups and main dishes. But the most important thing is that tasty and bright red tomatoes are prepared for the winter to enjoy them all year round! Tomatoes can be rolled whole or in pieces, as an assortment, in their own juice, with your favorite spices and herbs, in the form of salads and dressings. In one of our previous articles about conservation, we talked about how to do it - they are presented in such quantities that you can choose a couple of your “crown” ones and delight your family and friends with them.

We dedicated this article preparing tomatoes with the addition of vegetable oil– a more delicate version of the snack is prepared with onions. If you like more spicy and piquant snacks: make tomatoes with garlic for the winter, you will lick your fingers in a liter jar - we will also tell you about this recipe in detail.

According to this recipe, we will prepare tomatoes for 9 cans at once, each with a volume of 1 liter. Therefore, all ingredients are taken based on one serving of marinated yummy for 9 jars of finished product.

When preparing to start canning, it is necessary to sterilize the jars in advance, wash and dry vegetables, herbs, and peel onions.

Let's get to work - although this is not work, but pure pleasure!

1. Cut the onion into slices.
   
2. Place a sprig of fresh parsley into the jars.
   
3. Also in slices chop the tomatoes, removing the cores.
4. Place vegetables in a jar in layers.
   
5. Let's prepare our marinade: pour the required amount of water into the saucepan, add sugar, salt, vinegar.
6. Turn on the heat, stir and bring the solution to a boil.
7. We send the finished marinade to jars.
   
8. Above add one tablespoon of vegetable oil.
   
9. All that remains is to sterilize our jars: we cover the bottom of a large pan with a cotton towel, place the jars and cover with lids.
   
10. Fill the jars two-thirds full with water, bring to a boil and sterilize for 5-7 minutes.
    
11. We roll up the lids, turn the jars over and wait until they cool down, after which we put them in a cool, dark place.

These tomatoes are tender and even sweet due to the addition of large amounts of sugar.

Fragrant cherry tomatoes in olive oil

If you have already tried pickled tomatoes up and down and want to try something unusual: make Italian cherry tomato preparation with olive oil and aromatic herbs. This appetizer will appeal to lovers of pasta and light gourmet snacks, since it can be used instead of the well-known overseas, or more precisely Mediterranean, seasoning - sun-dried tomatoes.

Prepare aromatic ingredients for one jar of miracle snack:

• 250 grams of ripe cherry tomatoes;
• one young onion;
• 2-3 leaves of spicy basil;
• half a teaspoon of dry oregano;
• a pinch of salt;
• 3-4 cloves of garlic;
• a tablespoon of vinegar;
• olive oil;
• optionally and to taste – rosemary.

How to cover cherry tomatoes in olive oil?

How to seal tomatoes with garlic for the winter in a liter jar?

We continue to make tomato preparations for the winter: finger-licking recipes will help housewives realize the most delicious ideas, and step-by-step instructions with photos will demonstrate the entire preservation process.

We will prepare this unusual pickling from a minimum number of products. What makes it unusual is the crushed particles of garlic, so the tomatoes look like they’ve been sprinkled with a ball of snow.

For a liter jar of blanks you will need:

• one kilogram of tomatoes;
• chopped garlic– one tablespoon;
• nine percent vinegar- 2 tablespoons;
• sugar– one and a half tablespoons;
• salt- two tablespoons.

Marinate delicious tomatoes with garlic for the winter

1. Since we have a one-liter jar for seaming, we choose small, strong tomatoes so that they do not wrinkle or fall apart.
2. We wash the tomatoes and put them in a clean, sterilized jar.
   
3. Pour hot water into jars, leave for 20 minutes and pour the resulting liquid into a saucepan.
4. Preparing the brine: add sugar and salt to the liquid.
5. Grate the peeled garlic or pass it through a press.
   
6. Place garlic, vinegar and hot marinade into jars.
7. We roll up the tomatoes with sterilized lids and hide the delicious wrapping in reserves. You will need it for your winter table.

How to prepare sweet tomatoes: delicious preserved recipes

Tomatoes are unique vegetables that can be prepared in various variations and unexpected combinations. For example, you can pickle sweet tomatoes for the winter: the recipes are simple and straightforward, and the preparations are so tasty that you are unlikely to stop at two or three tomatoes when you open the jar.

Sweet royal tomatoes for the winter

These delicious tomatoes turn out to be simply divinely delicious, so there is no shame in serving them at the royal table.

For 3 liter jars you will need:

• small ripe tomatoes, how many will fit in the jars;
• dill with umbrellas;
• carnation a – 4 jokes;
• allspice- 4 pieces;
• hot pepper pod;
• Bay leaf- 3 pieces;
• Bulgarian pepper;
• sugar;
• salt;
• vinegar.

Prepare the tomatoes: wash them and pierce them with a toothpick. We sterilize the jars and put dill, spices, 2 hot pepper rings, half a bell pepper and tomatoes in them. Pour boiling water and wait until the water cools down. Drain the water and put chopped garlic, a teaspoon of salt, a teaspoon of vinegar and half a glass of sugar into the jars. Fill with boiling water and roll up the lids.

Tomatoes marinated with honey and onions

In this recipe you will find one rather unusual ingredient for canning - honey. However, tomatoes, honey and onions go well together.

For a portion of an unusual preparation, take:

• 2 kilograms of creamed tomatoes;
• 200 grams Luke;
• 50 grams salt;
• 50 grams apple cider vinegar;
• 100 grams sweet aromatic honey.

1. We prepare tomatoes and jars for preservation.
2. Cut the onion into wide rings and put in layers in a jar: tomatoes - onions, tomatoes - onions, etc.
3. Marinade: Dissolve salt and vinegar in one liter of water, then bring to a boil.
4. Add honey and pour the marinade into jars.
5. We seal the jars with lids and a sealing key.

Brine for tomatoes per 1 liter of water - how much salt and sugar and vinegar?

When you prepare tomatoes, it is important to properly make the brine in which you will marinate these tomatoes. After all, the taste and nutritional qualities of the future preparation depend on the quality and composition of the marinade.

Prepare for one liter of boiling water:

• one tablespoon salt;

This preparation is not limited to a few recipes. There can be so many cooking options that you can’t go through them all in a day. They can differ very much, starting with the cutting method: whole tomatoes, slices, halves, puree. And ending with the heat treatment method: boiling, stewing, baking, working with raw vegetables. The differences also apply to the selection of products, spices, and preservatives.

The five most commonly used ingredients in winter tomato recipes are finger-licking good:

Sometimes tomatoes alone are canned, including spices and seasonings. Even onions may not be required. This is the simplest preparation, for specific needs. For example, if you need whole tomatoes for use in other dishes, for serving “in their pure form”, without any aftertaste. Onions, garlic and fresh herbs go into the jar along with the tomatoes when you need to make them more fragrant. Recently, many housewives have fallen in love with adding mustard seeds to the marinade - they give the dish a special flavor.

In addition to ripe red tomatoes, the preparation may contain green, unripe fruits. True, they must be rolled up separately. Since the salting and marinating times are very different, ripe ones are suitable much faster. Along with tomatoes, you can also lick your fingers on cucumbers, zucchini, zucchini, squash, bell peppers, and carrots. Most often, these vegetables are cut into pieces.

Five of the fastest finger-licking tomato recipes for the winter:

To make the fruits in the jar and on the plate look more attractive, you can play with colors. Take red and yellow tomatoes (the main thing is that they are the same size and degree of ripeness). Add something green, white, orange to them. You will get this kind of culinary color therapy on the holiday table. Both in sweetness and in joy.

Everyone enjoys home-picked tomatoes in a jar, but here’s the problem. A standard glass jar has a certain neck diameter, approximately 80 mm. Delicious autumn tomatoes of large-fruited varieties cannot be placed in such jars without destruction. To overcome this problem, a recipe for homemade pickling of tomatoes in halves has long been used. A cut tomato can be compressed very easily without losing its appearance. Tomatoes salted this way have a more salad-like taste. There is no need to wait 2-3 months for the brine and all its aromas and components to penetrate through the whole and untouched skin. Tomato halves are salted in a week for the winter. You can safely experiment with the amount of sugar and vinegar in the marinade mixture, choosing the most suitable combination to suit your taste.

Ingredients for a 2 liter jar:

• large tomatoes – 5-6 pcs.;
• vegetable oil – 2 tbsp. l.;
• table vinegar 9% - 2 tbsp. l.;
• granulated sugar – 3 tbsp. l.;
• salt for pickling - 2 tbsp. l.;
• onion – 3 pcs.;
• garlic, cloves – 6 pcs.;
• black peppercorns – 10 pcs.;
• allspice peas – 2 pcs.;
• cloves – 2 pcs.;
• bay leaf – 5-6 pcs.

Preparation

We pick ripe large tomatoes and wash them thoroughly. Onions and garlic need to be washed and peeled.

Let's prepare the remaining components. Vinegar on sale often comes in a high concentration, 70%, and is diluted with cold boiled water 1:11. The result is table vinegar of normal pungency, with a strength of 9%. It is ideal for use in home canning.

Cut out the attachment point of the stem of the tomatoes and cut the fruit in half. If you get your hands on a larger fruit, feel free to cut it into 3-4 pieces. There is nothing wrong with this retreat.

Cut the peeled onion into half rings, and cut the garlic cloves into 4 parts.

Sterilize a glass jar with boiling water, drain it and begin laying out layers of onions and tomatoes. Add garlic, seasonings and bay leaf pieces gradually, after laying each layer. Lightly shake the jar to better compact the fruit.

We finish laying the last layer of tomatoes with onions, garlic and spices.

To add a special charm to this preservation, you can add a teaspoon of homemade or other adjika, the tomatoes will be simply licking your fingers.

In a separate clean saucepan, boil 0.5 liters of water, add salt, sugar, vegetable oil and vinegar. Bring the marinade to a boil and pour the tomatoes in halves. With this method, it is almost impossible to guess the amount of marinade. Fill the jar with clean, boiling water.

Immediately close the jar with a sterilized lid. Tomato halves are ready for the winter. Turn the jar over and let it cool. We remove the tomatoes in halves for the winter without sterilization in a cool, dark place.

Recipe No. 2. Tomato halves with garlic and adjika for the winter

Pickling or pickling halved tomatoes is gaining popularity. With this technology, tomatoes (when they are ripened in the marinade) acquire a completely different, more salad-like flavor than whole salted ones. This results in accelerated penetration of all marinade components into the tomato halves. Onions or garlic also receive tomato impregnation. Alternatively, you can prepare such a salad by taking more garlic instead of onions and adding a little homemade green adjika to each jar, which we prepared in. This vegetable preparation for the winter will be in demand and appreciated by lovers of spicy vegetable snacks.

Ingredients for 0.6 l:

• tomatoes – 5 kg;
• garlic, cloves – 6 pcs.;
• homemade green adjika – 1 tbsp. l.;
• sugar – 3 tsp;
• salt – 1.0 tsp;
• vinegar 9% - 1 tsp;
• bay leaf to taste.

Let's start preparing halved tomatoes with garlic for the winter

Let's prepare homemade tomatoes. These are the remnants of this summer's harvest. Tomatoes need to be washed well, sorted and stems removed.

Homemade adjika was stored in a glass jar. Its remainder in the jar is approximately 1 tablespoon. Adjika does not know what mold is due to its composition. Therefore, it makes no sense to scrape it out of the jar and sterilize the dishes. We will marinate halves of tomatoes for the winter directly in the remains of adjika. The head of garlic must be divided into cloves and peeled.

Cut the washed tomatoes into halves and remove the base of the stalk from each half. Cut the garlic cloves into halves lengthwise.

Place the tomato halves and pieces of garlic into a glass jar with the remaining green adjika. You can put a bay leaf in the middle of the jar. We are trying to compact the contents of the jar a little. There is no need to use force; you can crush all the tomatoes. Add sugar and salt on top. We add a little salt, because homemade adjika is a rather salty seasoning.

Pour 1 teaspoon of 9% vinegar directly onto the sugar and salt.

Directly from a kettle of boiling water, we fill our jar with halved tomatoes and garlic, marinated for the winter, with boiling water. Pour boiling water carefully, as a bubble containing air and drops of boiling water may escape from the jar. Let's wait a little, stir the jar and release the remaining air from the tomatoes. Place another bay leaf on top.

Close the jar with a sterile lid and turn it over. Don’t let dissolved adjika scare you with its color. Its strength lies in the pungency and aroma of a dozen spices and Caucasian herbs. The jar should cool down. Tomato halves with garlic are ready for the winter. We put the workpiece in a dark place.

Greetings, dear friends! The tomato harvesting season is in full swing, and it's time to prepare delicious pickled tomatoes for the winter. This year I was going to prepare pickled tomatoes for the winter in jars. But this summer my daughter and I visited my grandmother, and she advised me to make finger-licking pickled tomatoes.

He says everyone on the street prepares these marinated tomatoes with vinegar, and they are not overjoyed at the successful proportions of the marinade. My grandmother is a distinguished “conservative”, she knows a lot and can do a lot more, so I trust my grandmother’s experience and taste unconditionally. Grandma suggested that in order for pickled tomatoes to live up to their name, you must add parsley “in all its forms” to the jar of tomatoes: greens, stems, roots.

She says that cucumbers “love” dill, and tomatoes “love” parsley. Therefore, there is no need to add dill to tomatoes, just parsley. Looking ahead, I will say that the recipe for pickled tomatoes without sterilization, with triple filling. The following proportions of tomato and marinade are enough for a three-liter jar, so calculate the products for canning correctly. If you are still wondering how to pickle tomatoes, then let's go to the kitchen!

Ingredients

• 1.5 kg. tomato
• 1-2 pcs. parsley root
• ½ bunch of parsley
• 1 PC. horseradish root
• ½ pcs. carrots
• 1 head of garlic
• 5-8 black peppercorns
• 1-2 pods of hot pepper

Marinade:

• 1.5 liters of water
• 3 tbsp. Sahara
• 1.5 tbsp. salt
• 65 ml. 9% vinegar

How to pickle tomatoes

Preparing pickled tomatoes for the winter begins with preparing the jars. We wash the jars and sterilize them in any convenient way. The lids can also be boiled in boiling water in advance. Next comes the most “labor-intensive” part of the recipe: preparing “tasty” additions to our pickled tomatoes.

We clean and chop the carrots, horseradish root, parsley root, do not forget about the garlic, parsley, black peppercorns and hot peppers. At this stage, it’s also a good idea to put some water on the stove to heat up.

Then it’s the tomato’s turn: first wash the tomatoes in running water and then put them in jars. The jars need to be shaken during the process so that the tomato fits as much as possible. But under no circumstances should you press the tomatoes into the jar, otherwise they will crack during the preservation process.

Now we fill the jars of tomatoes with boiling water - this will be our first filling.

We let the jars with the first fill sit for 20 minutes, and then pour them into a separate pan, preferably with a volume mark in liters, so that we can understand how much marinade we need to cook. We save the water from the first pour; we will prepare a marinade based on it.

Prepare a marinade based on the water from the first pour: add salt and sugar to a saucepan with water, pour in vinegar. Place the marinade on the stove, cover with a lid and bring to a boil.

Pour the boiling marinade into the jars of tomatoes - this will be our third pour.

Immediately roll up the lids of the cans of tomatoes, turn them over and wrap them in a blanket for a day until the cans have cooled completely. We put the cooled tomatoes in jars for storage in a cellar or dark pantry. Pickled tomatoes can be stored at room temperature in your apartment all winter.

Among the many ways to pickle tomatoes for the winter, pickling in three-liter jars seems to be the most practical way. Of course, giant tomatoes will not fit into a jar; they will need another container. Considering the size of the neck of a standard jar, breeders have developed thousands of varieties of wonderful small-fruited tomatoes. And it seems more convenient to eat a small salted tomato at the table. Tomatoes are not capricious cucumbers that are always prone to fermentation. Tomatoes can also be salted in cold tap water. They contain a lot of their own acid, which is a natural preservative. A recipe is offered for pouring boiling water over tomatoes in jars with a little vinegar added. Such preservation can last for years without changing the taste. And these tomatoes turn out simply amazing, you'll lick your fingers.

Ingredients for a 3 liter jar:

• ripe tomatoes – 2 kg;
• salt – 3 tbsp. l.;
• sugar – 3 tbsp. l.;
• garlic, cloves – 5 pcs.;
• bay leaf – 3 pcs.;
• allspice – 3 pcs.;
• cloves – 3 pcs.;
• whole coriander – 10 pcs.;
• black peppercorns – 1 pc.;
• dill umbrellas – 1 bunch;
• vinegar 6% - 1 tbsp. l.

Preparation

Let's prepare fresh ripe medium-sized tomatoes. Oblong tomatoes are especially good in jar salting. They can be packed quite tightly into the jar. Rinse the tomatoes with hot water. We pickle for a long time, these tomatoes will ripen by the end of the year. If you want to speed up the pickling process, you can pierce each fruit with a toothpick to a depth of 2-3 cm. We pierce the tomatoes in the tail part, where the stalk was.


Let's prepare all the listed ingredients necessary for pickling tomatoes. Boil water, rinse and scald a three-liter jar with boiling water.


Place tomatoes in a jar. It’s good when their sizes are slightly different - this way the styling will be tighter. I put one sweet pepper and half a hot pepper. This is not for everyone.


Place all ingredients in a jar. You don’t have to peel the garlic; it is advisable to cut the cloves in half lengthwise.

Pour three tablespoons of salt and the same amount of sugar into a jar. Many people cook the marinade and waste time in vain. Sugar and salt will dissolve instantly in boiling water.


On top, under some pressure, place a bunch of washed dill umbrellas with branches. Add 1 tablespoon of 6% vinegar.


Slowly, with short pauses, pour boiling water into the jar of tomatoes.


After half a minute, you need to slightly rotate the standing jar and release the air. Add boiling water to the very top and close the jar with a tight nylon lid, which was well heated in boiling water. Pickling the tomatoes in the jar is complete. You need to let the tomatoes cool and put the jar in a cool, dark place.
08

This tomato pickled in a jar is exactly 1 year old! Handsome, finger-licking, this salted tomato has not lost its shape, it can be carefully cut with a knife. The excellent aroma from the seasonings and the sharp taste of the salted tomato will be a reward for your efforts.