Recipe for cooking tomatoes in halves for the winter. Tomatoes marinated in halves with garlic for the winter. Marinated tomatoes for the winter, halved

Many housewives are faced with this problem - large, handsome tomatoes are expensive to show to neighbors and photograph, but it is very inconvenient to preserve them. Many people think that if you cut a tomato, it will spread, and successful canning will not work. However, our material is devoted to the methods of successfully canning tomatoes in halves for the winter.

There are a number of subtleties of preparation, thanks to which you get tasty and piquant canned tomatoes, cut in half.

Knowing a few simple secrets, you will successfully cope with this preparation.

When canning, the products are sterilized and therefore do not require any pre-treatment other than washing. But the lids must be boiled.
Use a variety of herbs and spices to add extra flavor.
The taste can change significantly if you use vinegar.
When adding ingredients to pickling, pay special attention to the dosage of salt and vinegar - too much or too little can ruin the taste of the snack.

Useful properties of tomatoes

Tomato fruits have won the love of people not only for their wonderful taste. There are many known beneficial properties of tomatoes:

have a positive effect on blood composition;
thanks to a large number of vitamins, they strengthen the immune system;
have a good effect on the condition of the skin;
improve heart function;
have a beneficial effect on men's health;
effectively break down toxins that enter the body when smoking;
promote weight loss.

As we can see, there are many reasons to love these tasty and healthy fruits and strive to benefit from them not only in the summer season, but also in winter.

Selection and preparation of product for pickling

Particular attention should be paid to preparing vegetables for canning. Selecting and preparing a product for pickling is an important stage on which the quality of the product will depend.

Choose firm varieties for pickling, including pink ones.
If possible, cut the fruit along the flesh between the seeds - you can mark them according to the shape near the stalk. Then the vegetable will retain good shape when canned. If you are unable to cut this way, it is recommended to clean out the seeds.

Carefully place the vegetable halves in the container with the cut side down, this will allow more of them to fit.
To gently shake the stacked vegetables without deforming them, place the jar on a rolled-up cloth (or a towel) and tap it lightly on the table surface.
After sterilization, there is no need to wrap the jars - this softens the vegetables. Leave the bottoms upside down until they cool, and after cooling, make sure the lids are not leaking. If they still leak, re-roll them with a machine.

How to prepare tomatoes in halves for the winter

Among the many recipes, there are the most successful and popular recipes for preparing tomatoes in halves for the winter. Surely, among them there will be those that will take pride of place in your family’s collection of recipes. We recommend trying each of them.

Classic recipe for the winter “You'll lick your fingers”

Vegetables pickled in this way got their name for a reason. According to the classic recipe for the winter - “You'll lick your fingers” - they really turn out very tasty.

We provide a list of products for 3 liter containers:

tomatoes - until filled;
garlic - 1 clove;
onion - 1 small onion;
vinegar - 1 tablespoon (without slide);
bay leaf - several leaves;
dill - 1 bunch;
salt - 3 tablespoons (without a slide);
sugar - 8 tablespoons;
water (boiling water) - 3 liters.

The brine is prepared from water, as well as sugar and salt, which are added to it after boiling. Spices are placed in a jar, then tomatoes are added, vinegar is poured in, then the contents of the jar are filled with brine to the brim. The resulting pickling should be left to sterilize for 7 minutes and rolled up.

Without sterilization

Most often, pickling is sterilized, but you can repeat the canning recipe described above without sterilization. This is allowed because tomatoes contain quite a lot of acid.

However, if the year turns out to be fruitful for sweet tomatoes, it is allowed to add additional acid to the salting.

With onions and butter

The name of this recipe alone whets your appetite! Butter and spicy pickled onions - what could better complement homemade tomatoes? This recipe is in many ways similar to the classic one. Here we will look at the method of salting tomatoes with onions and oil in a washed 1-liter jar. To do this you will need:

tomatoes - until filled;
onion - 1-2 onions;
garlic - 3 cloves;
vegetable oil - 2 tablespoons;
salt - 3 tablespoons;
sugar and vinegar - 2 tablespoons each;
dill, parsley, allspice, cloves;
water - 1 liter.

The brine is prepared from boiling water, salt, sugar, vinegar and half the spices. The remaining spices are placed in a container for pickling. Cut the onion into rings and place in a container alternately with the tomatoes. Next, oil is poured in, followed by brine to the brim. Leave for 7 minutes, then roll up.

With hot pepper

If you are one of the lovers of savory snacks, you will definitely love this method of salting tomatoes with hot peppers. For a three-liter jar you need:

tomatoes - until filled;
chili pepper - 4 pieces;
garlic - 1 head;
onion - half an onion;
carrots - half a root vegetable;
bell pepper, parsley, dill, bay leaf, allspice, cloves;
sugar - 5-6 tablespoons;
salt - 2-3 tablespoons;
vinegar - 2 tablespoons.

Carrots and onions need to be cut into circles. Spices and vegetables are placed in a container for pickling and covered to the top with tomato halves. The salting is poured with boiling water to the brim, after which it must be left for five minutes, pour out the water and repeat. Pour the refilled water into a separate container for brine, add salt, sugar and vinegar, mix and pour into the jar. Leave the brine open for 7 minutes, then roll up the lid.

With mustard

This marinating method is not too different from the classic recipe. The difference is that the 2 tablespoons of sugar in the mustard recipe are replaced with 2 tablespoons of mustard powder. When preparing, pour the mustard into the bottom of the jar, then follow all the steps as in the “Finger-lickin’ good” recipe and close.

With basil

Many world-famous chefs note that basil is a faithful companion to tomatoes. The method of preparing salted fruits with basil can rightfully be considered one of the most successful.

The ingredients are the same as in the classic recipe, but you need to add a tablespoon of oil and basil, purple and green. Preparing the brine and placing the ingredients in a jar is classic. We can it the same way - leave it for 5-7 minutes and close it.

With onions and garlic in 1 liter jars

Sometimes it becomes necessary to marinate your favorite snack in a small container. We calculated the method of preparing tomatoes with onions and garlic in 1 liter jars - in order to repeat the recipe correctly.

The proportions of most vegetables and spices are the same as previous recipes. To them you should add half a horseradish leaf, one whole bay leaf, a spoonful of deodorized vegetable oil and 7 medium allspice peas.

We make the marinade from boiling water with the addition of salt and sugar. Place the ingredients in the jar in the usual sequence - spices and herbs, then tomato halves to the top of the jar. After this, oil, vinegar and finally brine are poured to the brim.

Sweet tomatoes halved

There is a special salting method for sweet tomatoes. To do this you need:

sweet tomatoes in halves - until the jar is filled;
garlic - 1 clove;
bell pepper - 1 piece;
chili pepper - ¼ piece;
bay leaf - 1 piece;
vinegar - 1 tablespoon;
salt - 1 tablespoon;
sugar - 2 tablespoons;
water - 2 liters.

Place additional vegetables and spices in a jar, then fill it with tomato halves and pour in vinegar. Prepare a classic marinade from boiling water with salt and sugar, add salt and close after 5-7 minutes.

Without vinegar

Vinegar is a common, but not at all obligatory, component of winter pickling. If you want to make tomatoes without vinegar, we recommend using this recipe. The list of ingredients is the same as in the recipe “With onions and garlic in 1 liter jars”, but instead of vinegar we add ascorbic acid at the rate of 1 tablet per ¾ liter. In addition, if desired, you can add selected currant and cherry leaves.

What could be more pleasant when homemade, fragrant and large tomatoes ripen in your own garden? At first, housewives are happy to prepare salads, gravies and other delicacies from them. But later the thought comes to me of halving the tomatoes for the winter. After all, they turn out juicy, tender and seem to melt in your mouth. This way the pleasure from the fruit lasts almost the whole year. It makes you happy both at a traditional family dinner and at the festive table.

Tomatoes have fragile skin and a fleshy texture. Therefore, to prevent the preservation from turning into puree before winter, it is necessary to take into account some subtleties in preparation:

For better shape retention and aesthetic appeal, it is recommended to use firm varieties of vegetables.
Marinade for preparations includes more ingredients than you might think. Do not neglect fragrant herbs and various varieties of pepper - from allspice to hot.
Also, the taste of the brine depends greatly on the vinegar. If you replace your usual acid with wine or apple cider vinegar, you can easily find a new “signature dish”.

Useful properties of tomatoes

The fruits contain a storehouse of beneficial properties for humans:

Have a beneficial effect on the condition of the skin.
Useful for heart diseases.
Helps with depression.
And also get rid of excess weight.

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

Selection and preparation of product for pickling

There are also several tips for preparing juicy and beautiful canned tomatoes for the winter from halves:

Tomatoes need to be cut. So that the pulp remains on the cut, but not the seeds. If this does not work, it is recommended to get rid of the seeds on the surface to preserve the appearance. Especially if the tomatoes are pink.
It is recommended to lay tomatoes with the cut side down, and do not put too much pressure on the fruit.
To accommodate more tomatoes, you can compact them a little by tapping the bottom of the jar lightly on a towel laid out on the table.
It is not necessary to wrap the tomatoes in something warm after twisting; they can soften. Simply turn the jar over until it cools completely.
The most important thing in twisting is the marinade. It is he who needs to be given maximum attention.

How to prepare tomatoes in halves for the winter

There are several particularly popular ways of preparing fruits for storage until winter. 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.

Classic recipe for the winter “You'll lick your fingers”

The most popular tomato recipe is undoubtedly the finger-licking pickled halves. The name fully justifies itself: the tomatoes are very tasty, and the brine is invigorating. To prepare you will need:

Boiling water – 3 liters.
Sugar – 8 spoons.
Salt – 3 tablespoons.
Tomatoes (full of them).
Garlic – 1 clove.
Onion – 1 small.
Bay leaf, dill.
Vinegar 9% – 1 spoon.

The first three products are needed for the solution. You just need to boil the liquid and dissolve the salt and sugar. Next, all other products should be placed at the bottom of the jar, filled with tomatoes up to the neck, pour in a spoonful of vinegar and fill to the brim with the resulting brine. Let it sterilize for 5-7 minutes and roll up the lid.

Without 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

A simple recipe that combines juicy tomatoes and crispy pickled onions. The classic recipe for a 1 liter jar requires:

tomatoes to the brim;
onion 1-2;
garlic cloves – 3;
butter – 2 tablespoons;
salt, sugar, vinegar;
greens, allspice, cloves.

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

With hot pepper

Spicy and aromatic sliced tomatoes can be salted with capsicum for the winter. To do this you need, based on a 3-liter jar:

Fruits in halves - to the edges.
Capsicum – 4 medium.
Garlic cloves -
White onion - ½ head.
Carrots – ½.
Bell pepper -
Greens, bay, allspice, cloves - the quantity is for everyone.

For the marinade:

sugar – 150 grams;
salt – three times less;
vinegar - an incomplete glass.

All additional ingredients must be placed on the bottom and topped with tomatoes. 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 ingredients for the marinade, dissolve everything and fill the jar again with the resulting solution. Then wait 7 minutes and roll up. Turn over and leave to cool.

With mustard

To marinate tomatoes with mustard, in the classic “Finger-lickin’ good” recipe, replace part of the sugar (4 tablespoons) with 2 tablespoons of mustard. Otherwise close without changes. It is recommended to add mustard not to the brine, but directly to the bottom of the jar. This will make the taste brighter and richer.

With basil

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

When canning, you should remember that real herbs cancel out the smell of any other. To prepare tomatoes with basil you need:

The fruits are to the brim.
White onion – 1 small.
Garlic cloves – 2-3.
Oil – 1 spoon.
Salt, sugar, vinegar.
Greens, allspice.
Basil green and purple.

It is necessary to boil the liquid by dissolving 2 tablespoons of sugar, 3 of salt and 2 of acid. Next, put all the ingredients in a container, pour oil on top, cover with brine, wait 7 minutes and twist. Salted tomatoes with basil are ready.

With onions and garlic in 1 liter jars

To properly marinate tomatoes with onions and adding garlic you need to take:

Fruits - up to the neck.
Onion –
Garlic cloves -
Allspice – 7 peas.
Dill – 1 sprig.
Oil – 1 spoon.
Horseradish leaf – 0.5.
Laurel – 1 leaf.
Parsley.

Salt – 2 tablespoons.
Sugar – 6 spoons.
Vinegar – 1 teaspoon.

You need to make a classic marinade of water, sugar, salt and pepper. Leave to cool. Carefully place the components down, fill to the top with tomatoes, pour in the acid and oil and fill with the solution. Cover with a lid for 5 minutes, then roll up.

Be sure to boil the lids.

Sweet tomatoes halved

If the fruits are sweet, this is an excellent reason to pickle them according to a new recipe. To do this, you must first post:

Garlic – 1 clove.
Sweet pepper – 1.
Capsicum - 0.25.
And place the tomatoes on top to the neck.
Pour in vinegar - 25 grams.

25 grams of salt;
50 grams of sugar;
1 laurel leaf;
and 2 liters of water.

Cover the contents of the container with salting, roll up the lid and let cool.

Without vinegar

You can also pickle halved tomatoes for the winter without vinegar. For this you will need:

The fruits are chock full.
Garlic cloves –
Whole pepper – 5 peas.
Dill – 1 sprig.
Oil – 1 spoon.
Horseradish leaf – 0.5.
Cherry or currant leaf.
Parsley is a sprig.

Salt – 2 tablespoons.
Sugar – 6 spoons.
Ascorbic acid – 1 tablet per 0.75 liter.

No salting is required to prepare this recipe. Just put all the ingredients in a jar, cover everything with tomatoes, and just put the dill on the very top. Put salt, 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 for how long can preserves be stored?

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

Vegetables

Description

Tomato halves for the winter- a tasty, simple and amazingly beautiful preparation that will decorate not only a family dinner, but will also take an advantageous place among the variety of dishes on the holiday table. It is very easy to prepare; even the most inexperienced housewife can handle it. And a detailed recipe with step-by-step photos will help her with this, which will clearly tell you how to quickly prepare this pickle at home with your own hands.

Beautiful tight tomatoes, cut into halves, accompanied by onion rings, bell pepper halves and garlic - it’s just a fairy tale in a jar! And the taste is so overwhelming! Just lick your fingers! Along with tomatoes, onions, peppers, and garlic are eaten. There is also no need to pour out the marinade. Not a trace remains of it, and at the bottom of the jar a bay leaf, allspice peas and parsley sprigs remain sadly lying. Unfortunately, they are not eaten...

It’s easy to prepare such a preparation. This pickling looks most beautiful in liter jars, so we will give the recipe proportions for just such a container.

The blank is not only beautiful and visible, but also very useful. All ingredients will retain the maximum amount of minerals and vitamins inherent in fresh vegetables. Despite the fact that you won’t be able to cook such tomatoes without sterilization, this process will not tire you at all. After all, it only lasts five minutes. Don't worry, the tomatoes will retain their shape and firmness. Heating will help them become tender and quickly soak them in the marinade.

Ready-made tomatoes, canned in slices, are stored well both in the pantry and in the basement, and do not lose their quality throughout the calendar year.

Ingredients

Steps

Prepare all the ingredients and a jar to seal the tomatoes in halves for the winter. Rinse all vegetables and spices in running water and then dry with paper towels. This will reduce the active preparation time for pickling. Pour a small amount of cold water over the garlic and leave to soak for fifteen minutes.

Rinse a 1 liter jar and its lid in warm water with baking soda added. Then rinse them in running water until shiny and sterilize over steam. If the lid is not screwed, be sure to remove the rubber seal from it. Just remember to return it to its original place before rolling!

Cut the tomatoes into two parts and cut out the seals where the stalk attaches. This is how your tomatoes should look like in the photo.

Peel the onions. To prevent tears from flowing when cutting it, soak the peeled onion in cold water for five minutes, and only then start chopping it. The most beautiful thing in this preparation will look like chopped onions..

Peel the garlic and cut it into thin slices.

Cut the bell peppers in half and gut them. If you wish, you can leave it like that, or you can cut each half into two or three strips to save space in the jar. Multi-colored peppers will add charm to this preparation..

Place a bay leaf, three allspice peas, several sprigs of green parsley and garlic into the bottom of the prepared jar.

Pour over them the amount of 9% table vinegar and deodorized sunflower oil indicated in the recipe.

Fill the jar, alternating between peppers, onion rings and tomatoes.

Boil the specified amount of water in a separate bowl, and then dissolve salt and granulated sugar in it.

Boil the brine over medium heat for three minutes.

Pour the still boiling marinade into the jar and cover the jar with a lid.

Place the hot jar in a deep pan, on the bottom of which place a silicone mat or a linen napkin folded several times. Pour warm water into the pan up to the base of the neck of the jar. Over low heat, bring the water in the pan to a boil, and then, covering the pan with a lid, heat the tomatoes for fifteen minutes.

After the time has passed, roll up the jar with the original preparation. Check the fit of the lid: place the jar on its side and roll it on a dry table. If there are no brine leaks onto the table, then feel free to turn the container upside down and wrap it in a warm blanket or blanket. Cooling time can reach twelve hours.

Return the completely cooled jar of tomato halves to its normal position, and then take it to the pantry or basement. Store the opened jar in the refrigerator, covering it with a tight nylon lid. Serve these tomatoes as an appetizer with meat and potatoes.

Bon appetit!

For canning tomatoes in halves, only vegetables with elastic, dense pulp are suitable, including slightly unripe and even green ones. To prevent tomatoes from losing juice, it is necessary to make a cut exactly at the location of the partition: if the location is chosen correctly, the seeds are not visible on the cut.

Fruits cut in half are usually sealed in a small container. Large onion rings will highlight the appetizing scarlet sides of tomatoes.

Adding vegetable oil and honey will soften the spicy taste of the marinade. For sterilized preparations, it is better to use chopped parsley root.

Ingredients

3 kg tomatoes
2 onions
2.5 liters of water
150 g sugar
3 tbsp. l. salt
250 ml vinegar 9%
4 tsp. ground black pepper
garlic
peppercorns

Preparation

1. Remove the skins from the onions and garlic, cut the onion into rings. In each liter jar you will need to put 2-3 onion rings and 2-3 cloves of garlic.

2. Wash all the tomatoes thoroughly; they should be strong and whole. Cut the vegetables into halves, removing the place where the stalk is attached.

3. Place ground black pepper in a saucer and dip each half in the pepper.

4. Place onion slices, garlic cloves, allspice and black peppercorns (2-3 peas each) into clean, dry jars.

5. Place tomatoes in jars, cut sides down. Tamp them lightly so that more can go in.

6. Prepare the marinade: mix water with sugar and salt, bring to a boil, add table vinegar and after 2 minutes turn off the gas. Pour the resulting marinade over the tomatoes in the jars.

Calories: Not specified
Cooking time: Not specified

If you prepare a portion of these amazing tomatoes for winter, you can immediately solve several culinary issues. The fact is that halved tomatoes with onions and butter for the winter, a recipe with photos of which I offer, can simultaneously serve as a cold appetizer (by the way, with onions they look very impressive when served). This can be the basis for many salads (you can add various ingredients to the basic base - herbs, spices, cheese, meat gastronomy) and, in fact, as an additive to soups or hot meat dishes. You can also use this appetizer to make an amazing sauce for meat!
So, tomatoes prepared according to this recipe are a universal preserve, and at the same time it is quite easy to prepare. The technology includes several processes, such as preparing vegetables and jars, placing them in jars, preparing brine, pouring, sterilizing and actually sealing the jars.
For canning, it is better to take small tomatoes with thick skin, then they will not lose their quality during cooking.
The recipe is designed for 2 containers with a volume of 1.5 liters.

Ingredients:
- ripe tomato fruits – 1.5 kg,
- onion – 0.5 kg,
- coarse salt, kitchen salt - 2.5 tbsp.,
- water – 1.5 l,
- sugar – 2 tbsp.,
- table vinegar 9% – 3 tbsp.,
- allspice – 10-15 peas,
- refined oil – 8 tbsp.

Step-by-step recipe with photos:

First we prepare the brine, as it needs to be given time to cool. Pour granulated sugar and salt into boiling water, boil for just a couple of minutes, and remove from heat.

We select tomatoes for canning - it is better to take medium-sized fruits with fleshy pulp. Wash and wipe the tomatoes dry, and then cut them into large slices or in half.

We clean the onion from dry scales and chop it into half rings up to 5 mm thick.

We prepare the jars in advance (wash and sterilize), then put peppercorns in each.