Tomatoes and onions for the winter

Preparations for the winter

Tomatoes are prepared either sliced or whole. The former is suitable for dense, fleshy, and large tomatoes—they can be cut in half or quarters without losing their shape. If the tomatoes are juicy, thin-skinned, or small, it's best to leave them whole, layering them with onions and herbs. This recipe for winter tomatoes with onions, complete with photos, is simply finger-licking good.

It's easier to cut the onion into strips or slices, and for a richer flavor, add garlic and allspice to the marinade. For a subtle spiciness, add a few chili pepper rings to the standard spice mix. Tomatoes and onions are prepared without sterilization, using the double-baking method: first with boiling water, then with the marinade.

Ingredients for tomatoes with onions:

small tomatoes – 1 kg;
onions – 2 pcs;
garlic – 4-5 large cloves;
black and allspice – 4-5 pieces each;
parsley sprigs – 6-8 pcs;
water – liter;
salt – 1 level tbsp;
sugar – 2.5 tbsp;
vinegar 9% - 50 ml.

Making Finger-Lickin' Tomatoes and Onions

Select medium-sized, ripe tomatoes for pickling. To prevent the skin from cracking when poured with boiling water, prick them in several places with a toothpick.

Place parsley (you can chop the greens or leave the sprigs whole) and onion, cut into half rings or strips, at the bottom of the jar.

Add peppercorns and a few slices of garlic.

Place the tomatoes about halfway into the jar, shaking them to pack them in tightly. Sprinkle with onions, garlic, and herbs, and fill to the top.

Boil half a liter of water per liter of tomatoes. Pour the boiling water over the tomato jars, filling them up to the neck. Cover and let them steam for ten minutes.

Strain the water using a perforated nylon lid or holding the tomatoes with a spoon. Add salt and sugar to the drained water.

Boil the marinade over high heat for a few minutes until the salt and sugar crystals dissolve. Add the vinegar.

Pour boiling marinade into jars, screw on threaded lids or seal with a seaming machine.

Cover the tomatoes with a warm blanket and let them cool until the next day. Store the cooled tomatoes in a basement, cellar, or pantry. Happy canning!