Tomatoes with onions and butter for the winter: 9 best step-by-step recipes for preservation

Canned tomatoes with onions and sunflower oil - a common method of harvesting for the winter. This preparation is distinguished by an interesting taste and ease of execution.

The subtleties of cooking tomatoes with onions and butter for the winter

Large tomatoes are cut into slices, and be sure to remove the stalk. It is preferable to choose vegetable oil without additional flavors, refined.

If the onion is large, it is cut into half rings, small - into rings.

Garlic is added to taste, for a brighter spicy taste it is crushed on a garlic press.

To enrich a canned dish, the brine is prepared in advance.

Requirements for the main ingredients

The main ingredient for cooking tomatoes, their choice should be approached with special attention, because the taste of the dish for the winter will depend on them.

Tomatoes need to choose hard varieties with thick skins that will keep their shape even when cut, and will not become sour in a jar. It is better not to take lettuce varieties, such tomatoes have a sweeter flavor, thin skin, they are more watery and easily lose their shape. The best option is to use a variety of cream, such tomatoes do not lose their shape and are well preserved in canned form, even if they are cut into slices.

Vegetable oil dressing is an important ingredient, it depends on its quality: whether the brine will be bitter in a jar and whether a rancid aftertaste and an unpleasant odor remain on canned tomatoes.Each hostess chooses according to her taste, unrefined has more vitamins, but leaves a bright aroma and flavor in the dish. Refined sunflower oil does not leave, so canned tomatoes will taste like onions, tomatoes and spices. Vegetable oil must be natural and of high quality.

A huge variety of onion varieties can give different flavors, some are sweet, others bitter, others bittersweet. Depending on the desire and taste preferences of the hostess, you can choose varieties of white, yellow or red onions. But it is better to choose those that are suitable for long-term storage, in canned form they will have a solid structure and retain their useful qualities.

Preparation of containers for preservation

The container is soaked in warm water for 15-20 minutes before preservation, after which the inside and outside of the can are thoroughly washed with a sponge with an abrasive coating and soda. A clean container is turned upside down and given for 10-20 minutes. drain.

Metal lids are steam sterilized.

Cooking Methods

The following popular vegetable snack methods stand out.

Classic Finger Licking Recipe

Components:

• tomatoes - 1 kilo;
• onion - 120 grams;
• oil - 40 ml;
• bay leaf - 1;
• garlic - 2-4 cloves;
• peppercorns - 3 pieces;
• greens - 3-4 branches;
• spices.

Recipe algorithm:

1. Wash the tomatoes, remove the stalk, chop.
2. Chop the onion.
3. Chop greens.
4. Crush garlic cloves.
5. Tomatoes and onions are stacked in glass containers, sprinkled with herbs and garlic on top.
6. Sugar, bay leaf and pepper boil in a liter of water to get brine.
7. Add oil and pour over brine.
8. Sterilize 10 min.

Use the recommended capacity of 1 liter. This is necessary so that the vegetables keep their shape well.

Quick way without sterilization

The quick method consists of the same variety of ingredients, but you need to add vinegar, then this preservation will be well stored:

• tomatoes - 1 kilo;
• onion - 120 grams;
• oil - 40 ml;
• large bay leaf - 1 piece;
• garlic - 2-4 cloves;
• peppercorns - 5 pieces;
• parsley - 3-4 sprigs;
• vinegar - 1 spoon;
• spice to taste.

Cut the stalk from the tomatoes. Tomatoes, cut in halves, lay out in layers with onions. Sprinkle parsley and chopped garlic on top. Bring water to a boil and add spices. Add the oil and vinegar to the vegetables and pour over the brine. Tighten the jars with a special key.

Dill can be used. Such spices give a special taste to pickled tomatoes. However, mixing greens is not recommended, preferring one of the types of herbs.

With cloves

Clove gives a special aroma and tart taste to pickled tomatoes, but it is better to add it to the marinade for 5 minutes. until fully cooked, so that she can give away her essential oils, and they do not have time to evaporate with hot steam. The canning kit and the preparation of the ingredients proceed as in the recipe described above. Chopped vegetables are saturated with aroma and pickle quickly.

With carrots

The variety of carrots is chosen juicy, it is cut into thin pieces or chopped on a grater. You can close the container with special plastic lids or seaming lids at the discretion of the hostess. Such a canned dish must be sterilized, since only filling it with hot marinade will not cook it completely, and so that the lids do not “explode”, it must be completely cooked.

Ingredients:

• hard tomatoes - 1 kilogram;
• onion - 120 grams;
• oil - 40 ml;
• bay leaf large - 1;
• garlic - 2-4 cloves;
• black peppercorns - 5 pieces;
• fresh parsley - 3-4 sprigs;
• hot pepper - 0.5 pod;
• vinegar - tablespoon;
• s alt, sugar to taste.

Tomatoes are cut into rings.Down the jars spread peppercorns, bay leaf, garlic, parsley sprigs. Chop carrots, lay in layers with tomatoes and onions. Boil 2 liters of water, add s alt, sugar. Pour in oil and vinegar, pour in brine and sterilize for 10-15 minutes.

If necessary, tomatoes can be cut into slices, and carrots into circles. This will make the pickled tomatoes attractive and colorful.

Important. Tomatoes should be with dense pulp. Juicy tomatoes will quickly lose their shape.

With mustard seeds

Mustard grains give a salad of tomatoes and onions with butter an unusual tart-spicy flavor, which makes the tomatoes seem fresh.

Components:

• tomatoes - 1 kilo;
• onion - 150 grams;
• oil - 50 ml;
• bay leaf - 2 pieces;
• garlic - 4 cloves;
• peppercorns - 5 pieces each;
• fresh parsley and dill - 1 sprig each;
• hot pepper - 0.5 pod;
• vinegar - 2 tablespoons;
• dry mustard grains - 2 teaspoons;
• s alt, sugar to taste.

Algorithm of actions:

1. Chop onion, garlic.
2. Cut the tomatoes into slices.
3. Put peppercorns, bay leaf, garlic, sprigs of parsley and dill, dry mustard grains down in a jar.
4. Make a marinade with s alt, sugar.
5. Add oil and vinegar to the jar.
6. Stir sterilized for 10-15 minutes, roll up the jars with a special seaming key.
7. Set on a mat and wrap with a blanket.

For blanks, you must use a glass container with a volume of 1 liter. In smaller containers, canned tomatoes may lose their shape.

With horseradish without vinegar

Horseradish is not only he althy, but also gives a spicy-bitter spicy flavor to dishes, saturating them with useful substances. Also, the use of horseradish in the preparation reduces the likelihood of fermentation, since the root has an antifungal effect.

Ingredients:

• tomatoes - 1 kilo;
• onion - 100 g;
• oil - 30 ml;
• bay leaf - 2 pieces;
• garlic - 4 cloves;
• allspice peas - 3 pieces;
• parsley and dill - 1 sprig each;
• hot pepper - 0.5 pod;
• vinegar 9% - 1 spoon;
• young horseradish leaf - 1 piece;
• horseradish root - 25 grams (1 thin root);
• s alt, sugar to taste.

Algorithm of actions:

1. Chop onion, garlic, horseradish.
2. Coarsely chop the tomatoes.
3. Place fragrant spices at the bottom of a glass container.
4. Make a marinade with s alt, sugar.
5. Add oil and vinegar, pour in brine and tighten with a special key for blanks.

A fresh horseradish leaf is placed as the last layer. Make longitudinal cuts on the sheet and cover the vegetables. Seaming can be stored for a long time.

With fragrant herbs

Fragrant herbs, when preserved, give all the aroma and flavor to the brine, and also enrich the taste of tomatoes. What fragrant herbs to choose for canning tomatoes with onions in vegetable oil, everyone decides for himself, some add 1-2 types of herbs, others successfully combine a whole bouquet.

Ingredients:

• tomatoes - 0.9 kilograms;
• onion - 1 large per 1 jar;
• oil - 30 ml;
• bay leaf - 1 piece;
• garlic - 2 cloves;
• peppercorns - 2 each;
• greens - 1 branch each;
• hot pepper - 0.5 pod;
• vinegar - 1 dessert spoon;
• young horseradish leaf - 1 piece;
• estagon (tarragon) - 1 branch;
• purple basil - 4-5 leaves;
• rosemary - several stems;
• s alt, sugar to taste.

Algorithm of actions:

1. Chop the onion and garlic.
2. Tomatoes cut into pieces.
3. Put fragrant spices on the bottom.
4. Make a marinade with s alt, sugar.
5. Add oil and vinegar to the jar, pour marinade over, roll up.

Preservation can be served on the table in a few weeks. This period is enough for the vegetables to be saturated with notes of fragrant herbs. With the help of oil filling, the dish acquires an interesting taste and can be stored for a long time.

With bell peppers

The use of bell pepper in canning tomatoes allows you to achieve an interesting taste. There are a large number of different recipes, among which it is necessary to highlight the most commonly used:

• tomatoes (the quantity is determined during the cooking process);
• red pepper - 2 pieces;
• garlic - 6 cloves;
• greens;
• horseradish (thin spine).

Marinade is prepared according to the following recipe: a liter of water, a spoonful of s alt, two tablespoons of sugar, two teaspoons of vinegar.

Canning is carried out according to the following algorithm:

1. Cut vegetables into pieces.
2. Peppers, garlic, tomatoes are placed on the bottom of the glass container. Having reached the middle of the jar, lay out a layer of herbs and peppers, top with tomatoes.
3. Pour boiling water over vegetables.
4. Drain, boil and add spices.
5. Pour in the tomatoes and screw on the lids.

To get a ready-made snack, you need to wait at least a month for the vegetables to be marinated and saturated with the taste of garlic and herbs.

Sweet tomatoes with garlic and butter

This recipe has an unusual combination of taste. Tomatoes have a pleasant sweet taste with hints of garlic. This recipe will not leave indifferent any member of the family.

Ingredients:

• small tomatoes - 3 kilograms;
• garlic - 2 cups;
• pepper - 1 kilo;
• onion - 1 kilo.

Marinade brine:

• water - 3 liters;
• sugar - 7 spoons;
• s alt - 3 tablespoons;
• vinegar - 2 tablespoons;
• oil - 2 spoons.

Algorithm of actions:

1. Chop vegetables, lay in layers with whole tomatoes.
2. Boil the marinade and pour over the vegetables.
3. Sterilize for 20 minutes.

You can roll up whole tomatoes this way in a short time. Vegetables keep their shape well throughout the winter.

How to properly store preserves

In order for the blanks to be stored for a long time, the following features must be observed:

• jars kept cool;
• tanks should not be exposed to moisture and direct sunlight;
• It is not recommended to shake blanks often.

The date and year must be indicated on the lids with blanks. This will reduce the risk of eating unsuitable foods.

Shelf life

The blank can be stored in the basement for no more than a year. If the lid is swollen, do not use such a product.

Different methods of harvesting tomatoes make it possible to enjoy snacks throughout the winter. Some types of blanks have an unusual taste and can be used as an independent dish.

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