A recipe for tomatoes that will retain their juiciness, sweetness and summer aroma even in winter. Tomatoes marinated in halves for the winter is a delicious, moderately spicy winter preparation, worthy of your attention!
How to close the tomatoes in winter so that their natural sweetness remains, and the truly summer tomato flavor is not "clogged" with marinade? It is according to this recipe that I close pickled tomatoes in halves for the winter, and they delight our whole family for more than one winter! Moderately salty, sweetish-spicy tomatoes have become a favorite preparation of my children, who now and then ask to open a jar of “sweet tomatoes” in winter. I am pleased to share this recipe with you.
- Caloric content per 100 g - 42 kcal.
- Servings - 3 cans
- Cooking time - 40 minutes
Ingredients:
- Tomatoes - 1 kg
- Onions - 1 pc.
- Garlic - 1 head
- Dill, parsley - 1 bunch
- Vegetable oil - 3 tbsp. l.
- Water - 3 l
- Salt - 3 tbsp. l.
- Sugar - 7 tbsp. l.
- Vinegar 9% - 250 ml
Step by step cooking of pickled tomatoes in halves for the winter
Let's start by preparing the banks. We wash them thoroughly and sterilize in the way that is familiar and convenient for you: over steam, in a microwave oven or in an oven. I must say right away that about 300 g of prepared tomatoes are used for a half-liter jar. This will help you calculate the number of cans needed for the blank. At the bottom of each sterile jar, put a clove of garlic, a ring of onion and a few sprigs of dill and parsley. Pour a spoonful of vegetable oil into each jar.
For harvesting, it is better to take "cream" tomatoes, such fruits are usually dense, their flesh is tight, not watery - that's what you need. Wash the fruits, cut them into 2 or 4 parts, depending on the size, cut off the stalks and put them in jars as tightly as possible.
Let's prepare the marinade. For one half-liter jar, you will need about 200 (maybe a little more) ml of liquid. We measure the required amount of water, pour salt and sugar into it, let it boil, stir to dissolve the crystals. Fill the jars of tomatoes with boiling marinade.
Pour vinegar directly into the jars.
We put a pan on the fire for sterilization. We put jars covered with lids in it and fill in water so that they are 2/3 in the water. Once the water boils, turn the heat on and continue to sterilize the pickled tomatoes for another 15 minutes. If you are using liter cans, then increase the sterilization time to 25 minutes.
Tomatoes shrink slightly during sterilization. That is why it is important to very tightly fill each jar with slices, so as not to close off the water for the winter in the end. Roll up the cans and wrap them until they cool completely.
Store pickled tomatoes in halves for the winter in a dark place. A pantry or cellar is fine. Good winter preparations and bon appetit!
See also video recipes:
Lick your fingers in slices of tomatoes for the winter
