19 recipes for preserving tomatoes with onions and oil for the winter

An abundance of vegetables in the garden is wonderful if you know what to do with them. Roll up tomatoes with with onions and oil for the winter – the best option. These preserves keep for a long time and are perfect for any holiday feast. They look delicious and will please everyone. We've selected several simple recipes using herbs, spices, and vegetables.

Selecting and preparing vegetables

Before washing vegetables, you need to look them over carefully.

Tomatoes that should not be used:

1. Completely or partially rotten.
2. The shell is damaged - there are cracks or rot.
3. Large fruits, as it will be difficult to place them in the jar.

Methods for preserving tomatoes with oil for the winter

You can choose both classic cooking methods and original ones, using hot spices.

Classic recipe with onions

Necessary:

• tomatoes – 1 kg;
• onion (large) – 1 pc.;
• refined oil – 2.5 tablespoons;
• bay leaf – 1 pc.;
• peeled garlic – 3 cloves;
• parsley or dill - a few sprigs;
• spices – at your discretion.

The peculiarity of this recipe is that it is necessary to roll up whole fruits.

Marinating process:

1. After washing, remove the stems from the fruit. Chop the onion, garlic, and all the herbs.
2. Vegetables are placed in a container in layers, sprinkled with chopped ingredients on top.
3. Start preparing the solution, mix all the spices and water.
4. The brine is boiled and added to the jar, after the vegetables have been seasoned with sunflower oil. Then, the jar is sterilized for 10 minutes.

Sliced ​​tomatoes with onions in liter jars

They take:

• tomatoes – quantity as desired;
• garlic cloves;
• 60 g salt;
• 300 g granulated sugar;
• 1.5 cups of vinegar.

Once the jars are sterilized, begin preparing the vegetables. Rinse them thoroughly and cut into wedges. Peel the garlic, separate the cloves, and place them in the container. Next, add the peppercorns and tomatoes. Pour hot water over the jars and let them steep while preparing the marinade. For the marinade, combine the remaining ingredients with water and bring to a boil. Afterward, drain the water and pour in the brine and oil. Once the jars are sealed, place them upside down. Keep them that way until the contents cool.

Garlic-butter tomatoes

Products:

• tomatoes – 5 kg;
• onion – 400 g;
• peeled garlic – 5 heads;
• salt – 4 spoons;
• sugar – 1.5 cups;
• vinegar – 200 ml;
• refined oil – 1 glass;
• bay leaf and pepper – optional.

The fruit is washed, dried, and sliced. Three cloves are placed in each jar, along with onion rings, a pepper, and then the fruit. While the brine is preparing, the contents of the jar are filled with hot water. This takes about half an hour. For the marinade, the spices are mixed with water and brought to a boil, then vinegar is added. The boiling water in the vegetables is replaced with the brine, and oil is added. The jars are ready to be sealed.

With garlic and horseradish

You need to take:

• tomatoes – 800 g;
• peeled garlic – 2 cloves;
• horseradish - a small leaf;
• horseradish root – 4 pcs.;
• a sprig of dill;
• pepper (hot) – ½ pc.;
• salt – 30 g;
• granulated sugar – 75 g;
• vinegar – 70 ml.

The main ingredients are chopped and placed in a container. The vegetables are layered, covered with boiling water, and left to steep for 20 minutes. After this time, the liquid is drained into a suitable container, mixed with the spices, and brought to a boil. Then, vinegar is added, and the marinade is ready.

With bell pepper

They take:

• tomatoes – 1.5 kg;
• bell peppers (yellow or red) – 2 pcs., peas – 5 pcs.;
• horseradish leaves;
• peeled garlic cloves – 4 pcs.;
• spices – at your discretion.

The pepper is sliced ​​and placed in a jar along with the main ingredients. The jar containing the vegetables is filled with boiling water and left to steep until cool. The remaining ingredients are mixed with water and brought to a boil. The prepared marinade is poured into the jars in place of the cooled boiling water.

With vinegar

You will need:

• tomatoes;
• pepper – 7 pcs.;
• vinegar – 3 tablespoons;
• salt – 150 g;
• sugar – 110 g.

Preserved vegetables with vinegar taste good and are easy to prepare.

After placing the vegetables in the container, pour hot water over them and begin preparing the brine. All the spices are mixed with the water and brought to a boil. Then vinegar is added, and the cooled boiling water in the jars is replaced with brine.

In a sweet marinade

Main ingredients:

• tomatoes - optional;
• bell pepper (red) – 1 pc.

For the solution:

• salt – 2 tablespoons;
• granulated sugar – 150 g;
• vinegar (apple) – 2 spoons.

Slice the red pepper and place it in a jar. Add the tomatoes and pour hot water over the vegetables. Let them steep for 20 minutes, during which time the solution is prepared. Mix all the spices with water, bring to a boil, and pour into the jar, adding vinegar first. Seal the jar tightly.

In its own juice and vegetable oil

They take:

• tomatoes for canning and making paste;
• salt – 150 g;
• granulated sugar – 130 g.

Wash some of the tomatoes, pierce the stems, and place them in a jar. Grind the remaining tomatoes in a meat grinder, add water and spices, and simmer over low heat for 15 minutes. During this time, pour boiling water over the jars, then replace it with tomato paste and vegetable oil. The jar is ready to be sealed.

Marinated halves with hot pepper

Products:

• tomatoes, cut in half;
• hot pepper – a piece up to 2 cm in size, peas – 6 pieces;
• parsley - several sprigs;
• bay leaf.

While the marinade is preparing (see other recipes), place all the vegetables and spices in a jar. While the brine is preparing, pour boiling water over the tomatoes. Then, pour out the liquid and add the brine.

Recipe with mustard

Ingredients:

• tomatoes;
• salt – 2 tablespoons;
• sugar – 3 tablespoons;
• mustard powder – 50 g.

Place the vegetables in a glass jar, seasoning them to taste. Then add salt, sugar, and mustard, and add cool boiled water. Shake the jar well before sealing.

Tomato preparation with basil

They take:

• 2 kg of tomatoes;
• a few sprigs of basil;
• black pepper;
• ½ teaspoon citric acid.

Place some basil sprigs at the bottom of the container along with the peppers. Add the tomatoes and remaining basil. While the brine is preparing, pour hot water into the container. Then drain it and replace it with the marinade.

Recipe without sterilization

They take:

• tomatoes;
• onions (medium size) – 3 pcs.;
• cloves – 5 pcs.;
• salt – 60 g;
• granulated sugar – 110 g;
• vinegar (70%) – 1 tablespoon.

First, add the spices, then the onion rings and the tomatoes. While the marinade is cooking, about 20 minutes, the vegetables are covered with water. For the marinade, simply boil the water, as sugar, salt, and vinegar are added directly to the tomatoes, then boiled.

Chopped tomatoes with onions, oil and cloves

Ingredients:

• tomatoes - optional;
• bulb;
• bay leaf;
• refined oil – about 40 ml;
• granulated sugar – 2 tablespoons;
• salt – 3.5 tablespoons;
• vinegar – 75 ml;
• carnation.

First, chop the onion and tomatoes into large pieces. Then place them in a jar. Prepare the marinade by mixing the remaining ingredients with water. Bring to a boil, and finally add vinegar. After the vegetables have been marinated and sealed, sterilize the jar.

With fragrant herbs

You will need:

• tomatoes;
• caraway;
• cloves – 7 pcs.;
• laurel – 5 pcs.;
• peeled garlic cloves – 2 pcs.;
• black pepper – 6 peas;
• sugar, salt – to taste;
• vinegar (70%).

Add spices and herbs to the container, followed by the stemmed vegetables. Then, begin preparing the marinade.

It is important to remember that it is poured into the container up to the neck and only then vinegar is added.

Tomatoes in oil with currant leaves

You will need:

• chopped tomatoes;
• 3 cloves of garlic;
• a sprig of dill and parsley;
• horseradish leaf;
• currant leaf;
• pepper – 5 pcs.;
• refined oil – 25 ml.

Canning:

1. Place all ingredients in a suitable container and begin preparing the marinade. Mix 1.5 tablespoons of salt and 12 tablespoons of sugar with water and bring to a boil.
2. Once it boils, pour into jars. Then add oil and let steep, covered, for about 10 minutes.

A delicious finger-licking recipe with mustard seeds

Ingredients:

• tomatoes;
• dill - a few sprigs;
• mustard seeds;
• salt, sugar - at your discretion for the marinade.

First, place the dill sprigs in a container, then the main ingredients, and pour hot water over everything. Then bring the marinade to a boil. Once the liquid has cooled, pour in the prepared marinade.

Sweet tomatoes with garlic and oil

Ingredients:

• tomatoes (medium size);
• 2-3 cloves of garlic;
• horseradish, paprika – to taste.

Place the tomatoes and main ingredients in a jar, making sure they don't get bruised. Next, bring the marinade to a boil. After adding it to the tomatoes, pour sunflower oil over it.

With herbs in oil sauce

Ingredients:

• tomatoes – 1 kg;
• garlic – the amount depends on the volume of tomatoes;
• dill - a few sprigs;
• celery – 1 bunch.

For convenience, the tomatoes are halved and placed in a container, alternating with herbs and garlic. To prepare the brine, salt and sugar are mixed with water and brought to a boil. Refined oil is added before filling the containers.

Spicy tomatoes in wedges

They take:

• tomatoes;
• 1 onion;
• dill, parsley - a few sprigs;
• hot pepper – 1 pc.;
• spices – to taste;
• salt – 15 g;
• sugar – 40 g.

The vegetables are cut into several pieces, and the remaining ingredients are cut into rings. All vegetables and spices are placed in a container and covered with water while preparing the marinade. Vinegar is added before replacing the liquid with the solution.

Storage rules and duration

In a dark, cool place, the preserves can be stored for 1 to 2 years.