The main enemy of any product is oxygen, which directly causes deterioration (oxidation), and the main enemy of oxygen, in turn, is oil. Therefore, it is not surprising why oil is often used for storing meat (especially pates and confit, which can keep fresh for a long time under an oily crust), as well as vegetables. In the recipes below, we will share with you recommendations on how you can preserve tomatoes for the whole winter, and on top of that, give them an unusual taste and aroma using vegetable oils.

Tomato recipe with vegetables and sunflower oil

Ingredients:

• zucchini - 4 pcs.;
• - 3 pcs.;
• tomatoes (large) - 7 pcs.;
• thyme - 1 sprig;
• garlic - 6 cloves;
• lemon juice - 4 tbsp. spoons;
• salt - 1 tsp;
• olive or sunflower oil - 1 tbsp

Preparation

Preheat the oven to 180 ° C. Cut the vegetables into large circles and put them on a baking sheet. Spread the chopped garlic on top, lay out the thyme leaves, salt everything well, sprinkle with lemon juice and oil. We bake vegetables for 45 minutes, and then put them in clean and dry jars, fill with oil and seal tightly.

Store vegetables in oil chilled, and it is better to warm the jar to room temperature before use.

Pickling tomato with sunflower oil

Ingredients:

• tomatoes;
• bay leaf - 4 pcs.;
• onions - 3 pcs.;
• black peppercorns - 2 tsp;
• allspice - 1 tsp;
• salt - 2 tbsp. spoons;
• vinegar - 1/4 tbsp.;
• vegetable oil - 1/4 tbsp.

Preparation

Wash the tomatoes, dry them and cut them in half. Cut the onions into thick rings. Put several onion rings on the bottom of the jar, cover them with tomatoes laid with the cut down, and repeat the layers until we fill the entire jar. Periodically add a few black and allspice peas with the onions. Bring a liter of water to a boil, add salt and vinegar to it, and then pour it hot to about the shoulders of the jar, fill the rest with vegetable oil.

Salted tomato with sunflower oil

Ingredients:

• tomatoes;
• onions - 2 pcs.;
• - 2 pcs.;
• garlic - 1 head;
• peppercorns - to taste;
• bay leaf - 6 pcs.;
• sugar - 6 tbsp. spoons;
• salt - 3 tbsp. spoons;
• vegetable oil.

Preparation

Cut the peeled and washed tomatoes in half. Cut the onions into rings, and peel the peppers from the core with seeds and cut into strips. We put all the vegetables in a jar in layers, not forgetting to sprinkle the layers with a couple of three black peppercorns and chopped garlic cloves.

We cook brine from two liters of water, adding salt, sugar and bay leaf to it. As soon as the brine boils and the sugar and salt crystals dissolve, you can pour the contents of the jars with them, but not completely, so that there is still room for oil. Fill the tomatoes with a layer of vegetable oil, sterilize and close the jars.

Sun-dried tomatoes in sunflower oil

Ingredients:

Preparation

Preheat the oven to 120 ° C. Cover the baking tray with baking paper. Wash the tomatoes, dry them and cut them in half or into quarters. We spread the tomatoes on a baking sheet, and next to it we place onions and a head of garlic, right in the skin. Sprinkle the contents of the baking sheet with oil, salt, pepper and put everything in the oven for 6 hours. When the tomatoes are dry, put them with onions and garlic in jars and fill with oil. Store in the refrigerator.

It is impossible to imagine harvesting for the winter without delicious pickled tomatoes! Opening a jar of ripe tomatoes in winter is like returning to summer. Do not be lazy and put a couple of jars for the winter, this is a great snack that has a long shelf life and saves money.

A simple and delicious recipe for tomatoes for the winter with vegetable oil. Here the tomatoes are cut in half, but if the size of your tomatoes is small, then you can put them whole. Tomatoes are juicy and can be stored for a long time. This recipe will require firm, fleshy tomato varieties without excess moisture.

Ingredients per liter jar of the finished product.

Ingredients

Servings: - + 1

• Tomatoes 400 gr.
• Onion 2 pcs.
• Parsley 4 twigs
• Scabies 2 cloves
• Vegetable oil 2 tbsp
• Hot peppers ¼ pcs.
• Bay leaf 3 sheets
• Salt 2 tbsp
• Sugar 2 tbsp
• Table vinegar 9% 2 tbsp
• Drinking water 1 liter

35 minutes Seal

Bon Appetit!

Tomatoes with vegetable oil and aromatic herbs

Sun dried tomatoes in glass jar, basil leaves on cutting board, on wooden background

Unusual, aromatic home-made tomatoes with a bright aroma and unforgettable taste.

Ingredients

• Ripe tomatoes - 1.5 kg.
• Tarragon (tarragon) is a small bunch.
• Mint greens - 5 branches.
• Parsley is a small bunch.
• Horseradish greens - 2 medium leaves.
• Dill is a small bunch.
• Black pepper - 6 peas.
• Garlic - 6 cloves.
• Bulb onions - 2 pcs.
• Carnation - 6 carnations.
• Sugar - 4 tbsp. spoons.
• Vinegar 6% - 2 tbsp spoons.
• Sunflower oil - 2 tbsp spoons.
• Drinking water - 1.5 liters.

Cooking method:

1. For cooking tomatoes with vegetable oil and herbs, the tomato variety must be suitable - the tomatoes must not be overly juicy. The "cream" variety will do.
2. The tomatoes need to be sorted out, leaving only whole fruits, without damage or rot.
3. Rinse tomatoes and let them dry
4. Boil water.
5. While the water is heating, peel and cut the onion into half rings. Peel the garlic.
6. Rinse the greens thoroughly, rinse with boiling water and spread evenly in the jars.
7. Add onion, garlic and spices to the herbs. Place prepared tomatoes tightly in jars.
8. Using a ladle, pour salted boiling water into the jars so that it reaches the neck. All tomatoes must be covered with water. Add vegetable oil and vinegar.
9. Let the jars infuse for 15 minutes and sterilize in boiling water with lids for 15 minutes and 5 minutes without lids on the jars.
10. Twist the jars tightly, turn over and leave to cool under the blanket for 24 hours. Tomatoes can be damaged by extreme temperature fluctuations.

Such a seemingly simple recipe, and what delicious tomatoes you get. All the "salt" of this recipe is herbs, which emphasize the delicious sweetness of ripe tomatoes. Bon Appetit!

Chopped tomatoes with vegetable oil for the winter

To prepare tomatoes in this way, all the ingredients are stacked in layers. This method of pickling does not involve re-sterilization - it speeds up and simplifies the cooking process. This recipe is for 8 liters of finished product.

Ingredients:

• Tomatoes - 5 kg.
• Bulb onions - 2 pcs.
• Hot peppers - 1 pc.
• Sunflower oil - 8 tbsp spoons.
• Garlic - 3 cloves
• Parsley greens - 1 bunch.
• Bay leaf - 8 leaves.
• Allspice and black peas to taste.
• Salt - 2 tbsp. spoons.
• Sugar - 2 tbsp. spoons.
• Table vinegar 9% - 2 tbsp. spoons.

Cooking process:

1. Wash and dry the tomatoes. Cut them into slices, remove the stalk completely.
2. Wash the parsley under running water and dry thoroughly.
3. Peel the onions and cut them into half rings.
4. Peel the garlic and cut into small pieces, about 2-3 pieces each clove.
5. Cut hot peppers into small cubes. If you want the tomatoes to be sharper, do not remove the seeds from the pepper.
6. Put herbs, bay leaves and peppercorns on the bottom of sterilized jars. Then we put some of the tomatoes, somewhere in the middle of the jar. Then put the garlic, chopped hot peppers and onion half rings.
7. Cover it all with tomatoes up to the neck of the jar.
8. Pour boiling water over the containers and leave to infuse for 15-20 minutes.
9. Pour 6 liters of drinking water into a saucepan, add salt and sugar.
10. Boil marinade, add vinegar and remove from heat.
11. Pour water from the jars and pour the marinade to the very neck of the jar.
12. Pour a spoonful of vegetable oil into each jar.
13. Roll the jars tightly, turn them upside down and put them to cool under a blanket.

It is recommended to store the finished preparation for the winter from tomatoes and vegetable oil in the basement or cellar. At room temperature, it is stored worse, but conservation may not deteriorate if you store it in an apartment for about six months.

Canned tomatoes with sunflower oil "Lick your fingers"

The almost classic recipe, with the addition of vegetable oil, has a deeper taste and richer aroma than its “oil-free” counterpart. And why? And because almost all spices are fully revealed only with the addition of fats. Try this tomato recipe for the winter - you won't regret it.

Ingredients:

• Ripe tomatoes - 2.5 kg.
• White onion - 3 heads.
• Vegetable oil - 5 tbsp. spoons.
• Parsley and dill - a bunch.
• Garlic - 5 cloves.
• Water - 0.9 liters.
• Wine vinegar - 45 ml (slightly more than 2 tablespoons).
• White sugar - 3 tbsp. spoons.
• Salt - 3 tsp.
• Bay leaves, cloves, black pepper, allspice - to taste.

Cooking method:

1. Rinse and dry the herbs. Mince the garlic, dill and parsley or finely chop.
2. Along with the spices, add the spicy paste. You can add whatever herbs you like - basil and oregano go well with tomatoes.
3. Pour warmed vegetable oil into the jars so that the seasonings and herbs give off as much flavor as possible. For a liter jar, 1 tablespoon of sunflower oil will be enough. If you want your tomatoes to have an Italian flavor, use olive oil.
4. Peel the onions and cut into large rings.
5. Rinse and dry the tomatoes. To prevent the tomatoes from bursting in the process, you can lightly prick them with a toothpick or make small cuts on the skin.
6. Put the tomatoes on the spicy mixture at the bottom, and the onion rings should be placed on the very top of the previously sterilized jar.
7. In a small saucepan or saucepan, make the marinade: put salt and sugar in the water, and after boiling, pour in the wine vinegar.
8. Pour the boiled marinade into the jars.
9. Place the lids on the tomatoes and sterilize for 25 minutes.
10. Roll up the cans tightly and let them cool down without extreme temperature changes.

These tomatoes are a great alternative to cotton-candy store tomatoes in winter. The appetizer is spicy, delicious, you just lick your fingers!

Pickled tomatoes "As from a barrel"

This recipe is liked by all lovers of barrel sourdough of vegetables. It is loved by both housewives and professional chefs, for the simplicity of preparation and for the exquisite taste of such canned tomatoes.

Ingredients:

• Ripe red tomatoes - 1 kg.
• Drinking water - 1 liter.
• Rock salt - 1 tbsp spoon.
• White sugar - 1 tbsp. spoon.
• Table vinegar 6% - 1 tbsp. spoon.
• Garlic - 4 cloves.
• Bay leaf - 2 leaves.
• Cherry leaf - 3 pcs.
• Currant leaf - 3 pcs.
• Horseradish leaf - 1 pc.
• Black peppercorns - 5 pcs.
• Dill is a small bunch.
• Vegetable oil - 2 tbsp. spoons.
• Acetylsalicylic Acid (Aspirin) - 1 tablet per can.

Ingredients:

1. Go through the tomatoes. They should be ripe and meaty. Any minor damage will adversely affect both the appearance of the finished tomatoes and the taste!
2. Wash and dry the dill, leaves and tops of horseradish. You don't need to grind anything.
3. Peel the garlic.
4. Sterilize the jars in boiled water. Set the lids to boil for 5 - 7 minutes.
5. Put dill, horseradish leaves, currants and cherries in clean, sterilized jars. Add black pepper and garlic bay leaves.
6. Lay the tomatoes tightly on top so that they do not protrude beyond the neck of the jar.
7. Boil water in a saucepan, salt and sugar. When the marinade boils, add the vinegar.
8. Pour the boiling marinade over the tomatoes and add one aspirin tablet to each jar.
9. Add a tablespoon of sunflower oil to a jar of tomatoes.
10. Cork the jars tightly and leave to cool for about a day under a blanket.

Here is such a simple recipe, and tomatoes are obtained just like from a barrel!

Tomatoes are good both fresh and canned. From them you can make a lot of blanks for the winter: juice, salads and various spices: adjika, ketchup or horseradish. Spicy and sweet tomatoes in slices with onions and butter for the winter is a very simple recipe, even without sterilization. The canning is perfectly stored, and besides, it is a wonderful appetizer and addition to dinner.

Required products for tomato slices:

• 1 kg of tomatoes;
• 2-3 pcs. onions;
• 2 pcs. bay leaf;
• 2.5 tbsp. l. granulated sugar;
• 1 tbsp. l. salt;
• 5 pieces. peppercorns;
• 3-4 cloves of garlic;
• vegetable oil;
• 3 tbsp. l. 9% table vinegar;
• 1 liter of water.

Cooking tomato slices with onion and oil

Let's get down to tomatoes and onions right away: they need to be chopped. After washing the tomatoes, cut them into 3-4 pieces, and chop the peeled onions in half rings. We use tomatoes of any kind, but it is better that their peel is dense and elastic, such tomatoes perfectly retain their shape and do not turn into porridge.

We put all the spices (garlic, peppercorns and bay leaves) in clean jars, and then vegetables in layers: alternate tomatoes with onions. We do not regret the onion, after pickling it turns out to be very tasty, crunchy and truly pickled. Gulf vegetables with boiling water and leave for 15-20 minutes, covering with a lid on top.

We drain the liquid from the tomato and boil it. Pour salt and granulated sugar there, stir until dissolved.

We also pour in vegetable oil and table vinegar and the marinade is ready, we remove it from heat. The oil will not dissolve especially in water, but we will stir it a couple of times for decency.

Pour tomatoes and onions in jars with hot marinade, trying not to spill the marinade, otherwise it will not be enough for all the jars. You can take a ladle and use it to pour the marinade into jars of vegetables.

Do you love tomatoes the way I love them? If yes, then here is a great way to keep the fruits of your summer labors extremely tasty for the whole winter.

The method is simple and complex at the same time, but the result exceeds expectations. First, about the difficulties.

1. Tomatoes need small. Very small. It is desirable with a diameter of up to 5 centimeters.

If the tomatoes are larger, then you will have to cut them into two or even four pieces.

2. Onions need small. The smaller the better. If the diameter of the bulbs is more than 3-4 centimeters, then it will also have to be cut. And large onions will not only have to be cut, but finely chopped!

The cut ingredients do not affect the taste of the final product, but the aesthetics suffer

Seaming jars, in my humble opinion, it is better to use 700 gram ones with a screw cap. Such packaging allows you to eat the contents in 1-2 approaches, which cannot but have a positive effect on the number of cans in the refrigerator.

Now about the simple.

Marinade. Everyone has their own, and invariably the most correct, opinion and recipe about the marinade. To argue and say: "Only this way and nothing else!" - I will not, but I must give a variant.

For 1.5 liters of water:

2 table. tablespoons of salt (NOT IODIZED!)

4 table. tablespoons of sugar

Boil, cool to an acceptable temperature (50-60 degrees).

Pour in 0.5 cups (100 milliliters) of vinegar. I use grape or apple, but its concentration is less than that of a table one. Therefore, I take 50% more vinegar - 150 milliliters.

I put on each can:

2 bay leaves

5 grains of black pepper

1 grain of allspice

2 carnation buds

I pour 3-4 tablespoons of boiled vegetable oil on the bottom of the can. I use corn, but it doesn't matter - what you eat or like, then pour.

I put tomatoes and onions in layers in a STERILE (!) Jar. How to sterilize banks is not necessary to tell?

I fill the marinade up to the neck and put it on a “water bath” for 10-12 minutes for pasteurization.

The lids are boiling nearby.

Time has passed - I cover the jars with lids, take them out of the water and close the lids tightly.

I turn the cans over to check the tightness of the closure and leave to cool.

Cool down - put it on the far shelf in the closet for a couple of months. No, of course, you can eat it all in a week, if you can't wait ... But it's better to wait until late autumn or winter, and then ... With friends, with vodka, and with potatoes ...

P.S. In addition to tomatoes and onions, you can add chopped bell peppers, but I just don't like it in any form, and therefore I don't put it in jars. And God help you!

P.P.S. Timing. It took me 6 cans, starting with washing tomatoes and cans, 2 hours. Not too much, right?