Tomato halves for the winter: TOP 10 recipes with and without sterilization, with photos and videos

What could be nicer when homemade fragrant and large tomatoes ripened in your own garden? First, the housewives are happy to prepare salads, sauces and other goodies from them. But later the thought comes to close the tomatoes for the winter in halves. After all, they turn out juicy, tender and seem to melt in your mouth. So the pleasure of the fruit lasts almost the whole year. Pleases both at a traditional family dinner and at a festive table.

Subtleties of cooking

Tomatoes have a fragile skin and a fleshy texture. Therefore, so that preservation does not turn into mashed potatoes before winter, it is necessary to take into account some subtleties in cooking:

1. For better shape retention and aesthetic appeal, it is recommended to use hard vegetable varieties.
2. Dump marinade has more ingredients than you might think. Do not neglect fragrant herbs and various varieties of pepper - from allspice to hot.
3. Also, the taste of brine is highly dependent on vinegar. If you change the usual acid for wine or apple cider vinegar, you can easily find a new "signature dish".

Useful properties of tomato

Fruits include a storehouse of useful properties for humans:

1. Increase immunity.
2. Helpful effect on skin condition.
3. Useful for heart disease.
4. Helps with depression.
5. And also lose weight.

Amazing! Until the middle of the century before last, the tomato was considered a poisonous berry, and they tried not to eat it in Europe.

Selection and preparation of a product for pickling

There are also some tips for preparing juicy and beautiful preserves for the winter from tomato halves:

1. Tomatoes must be cut. So that the pulp remains on the cut, but not the bones. If this does not work out, it is recommended to get rid of the seeds on the surface to preserve the appearance. Especially if the tomatoes are pink.
2. It is recommended to lay the tomatoes cut down, and do not press hard on the fruit.
3. To fit more tomatoes, it is allowed to tamp them a little by tapping the bottom of the jar lightly on a towel laid out on the table.
4. Tomatoes do not need to be wrapped in warm after spinning, they can soften. Just turn the jar over until it cools completely.
5. The most important thing in spin is the marinade. It is he who needs to be given maximum attention.

How to prepare half tomatoes for the winter

There are several particularly popular ways to prepare fruit for winter storage. Each of them is unique, but, at the same time, simple. In order to find out which one is the best, you need to try each one at least once.

The classic recipe for the winter "Lick your fingers"

The most popular tomato recipe is undoubtedly the pickled halves of "You'll lick your fingers". The name fully justifies itself: the tomatoes are very tasty, and the brine is invigorating. For cooking you will need:

1. Boiling water - 3 liters.
2. Sugar - 8 spoons.
3. S alt - 3 spoons.
4. Tomatoes (crowded).
5. Garlic - 1 clove.
6. Onion - 1 small.
7. Lavrushka, dill.
8. Vinegar 9% - 1 spoon.

The first three products are needed for the solution. You just need to boil the liquid and dissolve the s alt and sugar. Next, all other products should be laid down in jars, put tomatoes up to the neck, pour in a spoonful of vinegar and fill to the brim with the resulting brine. Let sterilize for 5-7 minutes and roll up the lid.

No sterilization

Canning is possible without sterilization. And since tomatoes initially contain a lot of acid, this is not necessary at all. If the fruits are sweet and the hostess has doubts, you can add more acid.

With onions and butter

An easy recipe to combine juicy tomatoes and crispy pickled onions. The classic recipe for a 1 liter jar calls for:

• tomatoes to the brim;
• onion 1-2;
• garlic cloves - 3;
• oil - 2 spoons;
• s alt, sugar, vinegar;
• greens, allspice, cloves.

First you need to prepare s alting by dissolving 2 tablespoons of sugar, 3 - s alt and 2 - vinegar in boiling water, with the addition of some spices. Next, you need to put the remaining spices in the jar. Peel and cut the onion crosswise, and spread in layers with tomatoes. When the jar is full to the neck, pour 2 tablespoons of oil and fill to the brim with brine. Let stand for 5-7 minutes and preserve.

With hot peppers

Spicy and fragrant tomato slices can be s alted for the winter with capsicum. To do this, it is necessary with the expectation of a 3-liter jar:

1. Fruits in halves - to the brim.
2. Peppers - 4 medium.
3. Garlic cloves -
4. White bulb - ½ head.
5. Carrot - ½.
6. Bulgarian pepper -
7. Greens, laurel, allspice, cloves - the amount of an amateur.

For marinade:

• sugar - 150 grams;
• s alt - three times less;
• vinegar is an incomplete glass.

All additional ingredients must be folded to the bottom, lay tomatoes on top. Fill with boiling water and after 5 minutes pour the water into the sink.Repeat the action, and pour the solution into a saucepan, add the components for the marinade, dissolve everything and refill the jar with the resulting solution. Then wait 7 minutes and roll up. Turn over, put to cool.

With mustard

To pickle a tomato with mustard, it is enough to replace part of the sugar (4 tablespoons) with 2 tablespoons of mustard in the classic recipe “Lick Your Fingers”. Otherwise, close without changes. Mustard is recommended not to be added to the brine, but directly to the bottom of the jar. So the taste will become brighter and richer.

With basil

The more fragrant herbs in canning, the more aromatic the finished dish is. Basil is the king of natural scents.

When we preserve, it should be remembered that real grass interrupts the smell of any other. To prepare the tomato with basil you need:

1. Fruits - to the brim.
2. White onion - 1 small.
3. Garlic cloves - 2-3.
4. Oil - 1 spoon.
5. S alt, sugar, vinegar.
6. Greens, allspice.
7. Basil green and purple.

It is necessary to boil the liquid by dissolving 2 tablespoons of sugar, 3 s alts and 2 acids. Next, put all the components in a container, pour oil on top, cover with brine, wait 7 minutes and twist. S alted tomatoes with basil are ready.

With onions and garlic in 1 liter jars

To properly pickle tomatoes with onions and garlic, you need to take:

1. Fruits - up to the neck.
2. Onion -
3. Garlic cloves -
4. Allspice - 7 peas.
5. Dill - 1 sprig.
6. Oil - 1 spoon.
7. Baby leaf - 0.5.
8. Laurel - 1 leaf.
9. Parsley.

• S alt - 2 spoons.
• Sugar - 6 spoons.
• Vinegar - 1 teaspoon.

It is necessary to make a classic marinade from water, sugar, s alt and pepper. Leave to cool. Carefully place the components down, fill to the top with tomatoes, pour in acid and oil and fill with a solution. Cover for 5 minutes, then roll up.

Be sure to boil the lids.

Sweet tomato halves

If the fruits are sweet, this is a great reason to make them s alty according to a new recipe. To do this, you must first lay out:

1. Garlic - 1 clove.
2. Sweet Pepper - 1.
3. Pod - 0.25.
4. And put the tomatoes on top to the neck.
5. Pour vinegar - 25 grams.

Next, pour everything with marinade from:

• 25 grams of s alt;
• 50 grams of sugar;
• 1 bay leaf;
• and 2 liters of water.

Coat the contents of the container with s alt, roll up the lid and let cool.

No Vinegar

Also, half tomatoes can be s alted for the winter without vinegar. For this you will need:

1. Fruits are jam-packed.
2. Garlic cloves -
3. Whole pepper - 5 peas.
4. Dill - 1 sprig.
5. Oil - 1 spoon.
6. Horseradish leaf - 0.5.
7. Bay leaf -
8. Cherry or currant leaf.
9. Parsley - twig.

• S alt - 2 spoons.
• Sugar - 6 spoons.
• Ascorbic - 1 tablet per 0.75 liters.

This recipe does not require s alting. It is enough to put all the ingredients in a jar, close everything with tomatoes, and put only the dill on the very top. Put s alt, sugar, acid on top and fill with boiling water. Let it brew for 7 minutes and you can safely roll up the jar.

How and how long canned food is stored

Preserved food is usually stored in a dark, cool room for no more than a year.

The first month it is recommended to check jars for swelling.

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