9 best step-by-step recipes for tomatoes with onions and butter for the winter

Canned tomatoes with onions and sunflower oil are a common method of preparing food for the winter. This preparation is distinguished by its interesting taste and ease of execution.

The subtleties of cooking tomatoes with onions and butter for the winter

Large tomatoes are cut into slices, but be sure to remove the stem.It is preferable to choose vegetable oil without additional flavorings, refined.

If the onion is large, it is cut into half rings, small ones - into rings.

Garlic is added to taste; for a brighter, pungent taste, it is crushed using a garlic press.

To enrich a canned dish, the brine is prepared in advance.

Requirements for main ingredients

The main ingredient for cooking is tomatoes; their choice should be approached with special attention, because the taste of the dish for the winter will depend on them.

Tomatoes need to choose firm varieties with thick skin that will hold their shape even when cut, and will not limp in a jar. It is better not to take salad varieties; these tomatoes have a sweeter taste, thin skin, they are more watery and easily lose their shape. The best option is to use the cream variety; such tomatoes do not lose their shape and are well preserved in canned form, even if they are cut into slices.

Seasoning with vegetable oil is an important ingredient; its quality determines whether the brine in the jar will be bitter and whether the canned tomatoes will have a rancid aftertaste and an unpleasant odor. Each housewife chooses according to her taste; unrefined has more vitamins, but leaves a bright aroma and taste in the dish. Refined sunflower oil does not leave any residue, so canned tomatoes will taste like onions, tomatoes and spices. Vegetable oil must be natural and of high quality.

A huge variety of onion varieties can give a different taste, some are sweet, others are bitter, others are bittersweet. Depending on the desires and taste preferences of the housewife, you can choose varieties of white, yellow or red onions.But it is better to choose those that are suitable for long-term storage; when canned, they will have a solid structure and retain their beneficial qualities.

Preparing containers for preservation

Before preservation, the container is soaked in warm water for 15-20 minutes, after which the inside and outside of the jar are thoroughly washed using an abrasive sponge and soda. Turn the clean container upside down and leave for 10-20 minutes. drain.

Metal lids are sterilized over steam.

Cooking methods

The following popular methods for preparing vegetable snacks are highlighted.

Classic recipe "You'll lick your fingers"

Components:

• tomatoes - 1 kilogram;
• onion - 120 grams;
• oil - 40 ml;
• bay leaf - 1;
• garlic - 2-4 cloves;
• peppercorns - 3 pieces;
• greens - 3-4 sprigs;
• spices.

Recipe algorithm:

1. Wash the tomatoes, remove the stem and chop.
2. Chop the onion.
3. Chop the greens.
4. Crush the garlic cloves.
5. Tomatoes and onions are placed in layers in a glass container, sprinkled with herbs and garlic on top.
6. Boil sugar, bay leaf and pepper in a liter of water to obtain a brine.
7. Add oil and add brine.
8. Sterilize for 10 minutes.

It is recommended to use 1 liter containers. This is necessary so that the vegetables retain their shape well..

A quick way without sterilization

The quick method consists of the same variety of ingredients, but you need to add vinegar, then this preservation will be well stored:

• tomatoes - 1 kilogram;
• onion - 120 grams;
• oil - 40 ml;
• large bay leaf - 1 piece;
• garlic - 2-4 cloves;
• peppercorns - 5 pieces;
• parsley - 3-4 sprigs;
• vinegar - 1 spoon;
• spices to taste.

Cut out the stem of the tomatoes.Place tomatoes, cut into halves, in layers with onions. Sprinkle parsley and chopped garlic on top. Bring water to a boil and add spices. Add oil and vinegar to the vegetables and add brine. Tighten the jars with a special key.

Dill can be used. These spices give pickled tomatoes a special taste. However, it is not recommended to mix greens, giving preference to one type of herb.

With cloves

Cloves add a special aroma and tart taste to pickled tomatoes, but it is better to add them to the marinade 5 minutes before. until completely ready, so that she could give away her essential oils, and they would not have time to evaporate with hot steam. The canning kit and preparation of ingredients proceed as in the recipe described above. Cut vegetables are saturated with flavor and quickly pickled.

With carrots

The carrot variety is chosen to be juicy, cut into thin pieces or grated. You can close the container with special plastic lids or sealing lids at the discretion of the housewife. Such a canned dish must be sterilized, since only pouring hot marinade will not cook it completely, and so that the lids do not “explode”, it must be completely cooked.

Ingredients:

• durum tomatoes - 1 kilogram;
• onion - 120 grams;
• oil - 40 ml;
• large bay leaf - 1;
• garlic - 2-4 cloves;
• black peppercorns - 5 pieces;
• fresh parsley - 3-4 sprigs;
• hot pepper - 0.5 pods;
• vinegar - tablespoon;
• salt, sugar to taste.

Tomatoes are cut into rings. Place peppercorns, bay leaves, garlic, and parsley sprigs at the bottom of the jar. Chop the carrots and place in layers with tomatoes and onions. Boil 2 liters of water, add salt and sugar.Pour in oil and vinegar, add brine and sterilize for 10-15 minutes.

If necessary, tomatoes can be cut into slices and carrots into slices. This will make the pickled tomatoes attractive and bright.

Important. Tomatoes should have firm flesh. Juicy tomatoes will quickly lose their shape.

With mustard seeds

Mustard seeds give the salad of tomatoes and onions with butter an unusual tart-spicy flavor, which makes the tomatoes seem as if they were fresh.

Components:

• tomatoes - 1 kilogram;
• onion - 150 grams;
• oil - 50 ml;
• bay leaf - 2 pieces;
• garlic - 4 cloves;
• peppercorns - 5 pieces each;
• fresh parsley and dill - 1 sprig each;
• hot pepper - 0.5 pods;
• vinegar - 2 tablespoons;
• dry mustard seeds - 2 teaspoons;
• salt, sugar to taste.

Algorithm of actions:

1. Chop onion and garlic.
2. Cut the tomatoes into slices.
3. Place peppercorns, bay leaves, garlic, sprigs of parsley and dill, and dry mustard seeds down into the jar.
4. Make marinade with salt and sugar.
5. Add oil and vinegar to the jar.
6. Leave to sterilize for 10-15 minutes, seal the jars with a special seaming key.
7. Place on a mat and cover with a blanket.

For preparations, you must use a glass container with a volume of 1 liter. In smaller containers, canned tomatoes may lose their shape.

With horseradish without vinegar

Horseradish is not only healthy, but also adds a spicy-bitter flavor to dishes, saturating them with useful substances. Also, using horseradish in the preparation reduces the likelihood of fermentation, since the root has an antifungal effect.

Ingredients:

• tomatoes - 1 kilogram;
• onion - 100 g;
• oil - 30 ml;
• bay leaf - 2 pcs.;
• garlic - 4 cloves;
• allspice peas - 3 pcs.;
• parsley and dill - 1 sprig each;
• hot pepper - 0.5 pods;
• vinegar 9% - 1 spoon;
• young horseradish leaf - 1 pc.;
• horseradish root - 25 grams (1 thin root);
• salt, sugar to taste.

Algorithm of actions:

1. Chop onion, garlic, horseradish.
2. Coarsely chop the tomatoes.
3. Place aromatic spices at the bottom of the glass container.
4. Make marinade with salt and sugar.
5. Add oil and vinegar, pour in brine and tighten with a special wrench for blanks.

A fresh leaf of horseradish is placed as the last layer. Make longitudinal cuts on the sheet and cover the vegetables. Sealing can be stored for a long time.

With fragrant herbs

When canned, aromatic herbs release all their aroma and flavor into the brine, and also enrich the taste of tomatoes. Which fragrant herbs to choose for canning tomatoes and onions in vegetable oil is up to everyone to decide for themselves; some I add 1-2 types of herbs, others successfully combine the whole bouquet.

Ingredients:

• tomatoes - 0.9 kilograms;
• onion - 1 large per 1 jar;
• oil - 30 ml;
• bay leaf - 1 piece;
• garlic - 2 cloves;
• peppercorns - 2 pieces;
• greens - 1 sprig;
• hot pepper - 0.5 pods;
• vinegar - 1 dessert spoon;
• young horseradish leaf - 1 piece;
• tarragon (tarragon) - 1 sprig;
• purple basil - 4-5 leaves;
• rosemary - several stems;
• salt, sugar to taste.

Algorithm of actions:

1. Chop the onion and garlic.
2. Cut the tomatoes into pieces.
3. Place aromatic spices on the bottom.
4. Make marinade with salt and sugar.
5. Add oil and vinegar to a jar, add marinade, and roll up.

Canned food can be served within a few weeks. This period of time is enough for the vegetables to be saturated with notes of fragrant herbs. With the help of oil filling, the dish acquires an interesting taste and can be stored for a long time.

With bell pepper

Using bell peppers in canning tomatoes allows you to achieve an interesting taste. There are a large number of different recipes, among which it is necessary to highlight the most frequently used:

• tomatoes (the quantity is determined during the cooking process);
• red pepper - 2 pieces;
• garlic - 6 cloves;
• greenery;
• horseradish (thin root).

The marinade is prepared according to the following recipe: a liter of water, a spoonful of salt, two tablespoons of sugar, two teaspoons of vinegar.

Canning is carried out according to the following algorithm:

1. Cut vegetables into pieces.
2. Peppers and garlic are placed at the bottom of the glass container, and tomatoes are placed on top. Having reached the middle of the jar, lay out a layer of herbs and peppers, top with tomatoes.
3. Pour boiling water over the vegetables.
4. Drain the liquid, boil and add spices.
5. Pour over the tomatoes and screw on the lids.

To obtain a ready-made snack, you must wait at least a month so that the vegetables are properly marinated and saturated with the taste of garlic and herbs.

Sweet tomatoes with garlic and oil

This recipe has an unusual combination of taste. Tomatoes have a pleasant sweet taste with hints of garlic. This recipe will not leave indifferent more than one family member.

Ingredients:

• small tomatoes - 3 kilograms;
• garlic - 2 cups;
• pepper - 1 kilogram;
• onion - 1 kilogram.

Brine for marinade:

• water - 3 liters;
• sugar - 7 spoons;
• salt - 3 tablespoons;
• vinegar - 2 tablespoons;
• butter - 2 tablespoons.

Algorithm of actions:

1. Chop the vegetables and place in layers with whole tomatoes.
2. Boil the marinade and pour over the vegetables.
3. Sterilize for 20 minutes.

You can roll up whole tomatoes this way in a short time. Vegetables retain their shape well throughout the winter.

How to properly store preserves

In order for the workpieces to be preserved for a long time, the following features must be observed:

• jars are stored in a cool place;
• the containers should not be exposed to moisture or direct sunlight;
• It is not recommended to shake the workpiece frequently.

Covers containing blanks must be marked with the date and year. This will reduce the risk of eating unsuitable foods.

Shelf life

The workpiece can be stored in the basement for no more than a year. If the lid is swollen, it is prohibited to use this product.

Various methods for preparing tomatoes allow you to enjoy snacks throughout the winter. Some types of preparations have an unusual taste and can be used as an independent dish.