Tomato halves with onions and oil

Preparations for the winter

Flavorful tomato halves with onions and oil can be preserved for the winter without sterilization. This step-by-step recipe with photos will show you how. In winter, juicy tomato slices layered with crispy pickled onions disappear from plates in an instant.

Small tomatoes are best preserved in halves, while larger ones should be quartered. To prevent tomatoes from losing their shape when hot, choose ripe tomatoes, but choose varieties with firm, fleshy skins.

Ingredients:

fleshy tomatoes – 1 kg,
onions – 200-250 gr.,
garlic - 3 large cloves,
allspice – 6-8 peas,
bay leaf – 2-3 leaves.

Marinade per liter of water:

table salt – 1.5 tbsp.,
sugar – 1 tbsp.,
vegetable oil – 1.5 tbsp.,
table 9% vinegar – 50 ml.

How to preserve tomato halves with onions and oil for the winter

For canning in halves, select ripe, firm tomatoes without bruises or soft spots. Large tomatoes are easier to quarter, while smaller ones are cut in half. Trim off the stem.

Chop the onion into wide strips, according to the height of the onion, or cut it in half and then cut it into half rings.

Wash the jars with water and detergent, then rinse with clean water. Add a bay leaf, three or four allspice berries, and sliced garlic cloves to the bottom.

Fill with tomato halves, alternating layers with onions. Or mix the tomatoes and onions in a bowl and then tightly fill the jar.

This preserve is prepared without sterilization, and to ensure the tomatoes are preserved better, we'll use just boiling water once. Fill the jar to the top with boiling water, cover with lids, and let it warm up for ten minutes.

Pour the water from the jars back into the saucepan. Add odorless vegetable oil and salt and sugar.

Stir the marinade and bring to a boil. Let it simmer for one to two minutes. Fill the jars with the boiling marinade, filling them to the brim.

Immediately screw on the lids or roll them up using a machine.

For best heating, cover the jars with a blanket or throw and let them cool for 24 hours. Then, store them in a basement or pantry away from direct sunlight to prevent the tomatoes and onions from browning. Happy canning!