How to cook tomatoes in slices for the winter: a selection of the best recipes for canning tomato slices

Tomatoes in slices for the winter - delicious, aromatic and uncomplicated in preparing a snack. The variety of recipes selected by us will make the delicacy a favorite guest on your table. Even the most inexperienced housewife can easily please the family with an interesting treat. Read on how to do this.

Interesting recipes for tomato slices for the winter

We have collected more than a dozen of the most best recipes... Everyone will definitely find something suitable for themselves, based on their own preferences.

With horseradish

Ingredients per 3 liters:

• 2 Kg tomato;
• 4-5 small sweet peppers;
• 2 horseradish roots;
• 2 liters of water;
• 2 tbsp. l. salt;
• 3.5 tbsp. l. Sahara;
• 5 medium carrots;
• 2 onions;
• 1 sprig of dill and parsley;
• black peppercorns;
• 3 cloves of garlic;
• 1 tsp vinegar essence (70%).

Cooking method:

1. Sterilize clean jars.
2. Rinse the vegetables and dry with a towel.
3. Cut the tomatoes into wedges.
4. Cut sweet peppers into small pieces.
5. Grate the carrots on a coarse grater.
6. Finely chop the horseradish root.
7. Cut the onion into rings.
8. Put parsley, garlic, horseradish root on the bottom of the jar.
9. Layer tomatoes, onions, peppers and carrots on top. The order can be anything. Most importantly, tomatoes should not be the top layer.
10. Place the dill on top.
11. Boil water.
12. Pour boiling water over vegetables. Drain the water back after 10 minutes.
13. Fill with salt, sugar and peppercorns.
14. Pour the vinegar essence into boiling water and immediately fill the jars with marinade.
15. Cover and send for 10 minutes sterilization.
16. Roll up the blanks. Store the first day upside down.

The preparation combines a lot of vegetables and herbs. Therefore, it will find application on any table. It is recommended to serve an appetizer with meat dishes. Thanks to the combination of finely chopped horseradish, pepper and garlic, it is ideal even with soup.

With spices without sterilization

Ingredients per liter jar:

• 800 g of tomatoes;
• 1 tsp salt;
• 3 tsp Sahara;
• 30-40 g chopped ginger;
• a small pinch of cinnamon;
• 3 bay leaves;
• 4 carnations;
• black peppercorns;
• allspice;
• 1 tbsp. l. vinegar (9%);
• 1 liter of water.

Cooking method:

1. Slice the tomatoes into wedges, removing all dark spots and stems.
2. Place 2 bay leaves on the bottom of a clean, dry jar (1 will remain for the marinade).
3. Lay out the tomatoes compactly. Avoid overly large gaps, but also do not tamp vegetables.
4. Combine chopped ginger, allspice, cinnamon and cloves in a saucer. Stir and pour into the jar.
5. Boil water. Pour boiling water over the jar. Drain back into the pot after 20 minutes.
6. Boil water again and repeat the procedure. Drain off the water after 10 minutes.
7. Then add salt, sugar, peppercorns and bay leaves to the water. Boil. Mix thoroughly.
8. Pour vinegar into the boiling marinade and immediately remove from heat.
9. Pour boiling water over the vegetables and immediately seal the lids.
10. Flip and wrap. Leave in this form for two days.

note! A large number of spices will appeal to lovers of oriental cuisine, but will not be good for those who have stomach problems.

Without gelatin sterilization

Gelatin allows you to preserve the shape of tomatoes as much as possible and makes them look like marmalade. Even children love such blanks.

Ingredients:

• 2.5-3 kg of tomatoes;
• 2.5 liters of water;
• 40 g gelatin;
• 60 ml vinegar (9%);
• 90 g salt;
• 125 g sugar;
• black peppercorns to taste;
• 3 carnations;
• allspice to taste.

Cooking method:

1. Dissolve the gelatin according to the instructions on the sachet.
2. Wash the cans with baking soda and sterilize.
3. Cut clean and dry tomatoes into small wedges and place in jars.
4. Boil water. Pour salt, sugar and all spices into boiling water.
5. Mix thoroughly, simmer for 5-6 minutes.
6. Pour in all the vinegar and turn off the heat immediately.
7. Add gelatin. Mix thoroughly several times.
8. Pour boiling marinade over the jars.
9. No further sterilization is required. Roll up the cans immediately, wrap and turn over.

With garlic

Ingredients:

• 1 kg of ripe tomatoes;
• 6 cloves of garlic;
• 2 tsp salt;
• 2 tbsp. l. Sahara;
• 1 liter of water;
• 15 g vinegar (9%);
• 1 bay leaf;
• peppercorns to taste.

Cooking method:

1. Sterilize clean jars. Boil the lids before spinning.
2. Cut the tomatoes into wedges. Do not cut too finely to avoid crushing the vegetables.
3. Divide the garlic into cloves.
4. Put the tomato slices in the jar, placing the garlic cloves between them.
5. Boil water.
6. Pour boiling water over vegetables and leave for 20 minutes.
7. Drain the water back into the pot and turn the heat back on. Add salt, sugar and pepper with bay leaf at once.
8. Pour vinegar into boiling water and remove from heat.
9. Pour boiling marinade over the jars and cover.
10. Send for sterilization. Sterilize for 10-12 minutes.
11. Roll up the cans, flip and wrap.

There are few ingredients, but the recipe requires sterilization. Subject to the rules of preparation, the blanks will stand for more than one year. This is a universal recipe with nothing superfluous. Garlic tomatoes are great with meat and potato dishes.

With onion

Ingredients:

• 1 kg of tomatoes;
• 3 medium onions;
• 1 tbsp. l. vegetable oil;
• 1 liter of water;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. vinegar (9%);
• 1 dill umbrella;
• peppercorns;
• 1 bay leaf.

Cooking method:

1. Sterilize clean jars.
2. Wash the tomatoes, cut them into wedges. Choose slightly unripe fruits.
3. Cut the onion into half rings.
4. Put tomato slices and onions in a jar, alternating in layers.
5. At the very top, place the dill umbrella.
6. Pour boiling water over the jars and leave for 20 minutes. Then drain the water back and repeat the procedure.
7. During the third boil, immediately add salt, sugar, bay leaf and peppercorns. Mix thoroughly.
8. Pour in vegetable oil. Stir. Bring to a boil.
9. Add vinegar to the boiling marinade.
10. Fill the jars immediately and close them with boiled lids.

Advice... It is recommended to open the first can in November. Such snacks strengthen the immune system before the onset of winter frosts.

"Real jam"

For a two-liter jar you will need:

• 1 kg of tomatoes;
• 5 cloves of garlic;
• 1 hot pepper;
• 2 medium onions;
• 4 bay leaves;
• 1 sprig of dill;
• 1 sprig of parsley;
• peppercorns to taste;
• 1 liter of water;
• 50 ml vinegar (9%);
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. vegetable oil.

How to cook:

1. Sterilize containers.
2. Wash the tomatoes and cut into quarters.
3. Rinse the pepper and cut into plates.
4. Chop the garlic and herbs.
5. Cut the onion into half rings.
6. Start putting vegetables in a jar: alternate tomatoes, herbs, peppers, garlic and onions.
7. Put water on fire. Add salt, sugar, bay leaves, peppercorns and vegetable oil immediately.
8. Pour vinegar into boiling water and stir.
9. Pour the prepared vegetables with boiling marinade.
10. Cover the jars with lids and send to sterilize for 20 minutes.

Thanks to the vegetable oil, the slices will be elastic and shiny.

No vinegar

Ingredients:

• 2 kg of tomatoes;
• 2 liters of water;
• 4 cloves of garlic;
• 1.5 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• greens (dill or parsley).

Cooking method:

1. Sterilize clean jars. Make sure there are no cracks or chips.
2. Wash the tomatoes and cut into wedges.
3. Place the herbs and some of the garlic at the bottom of the jar.
4. Next, lay out the entire serving of the chopped tomato slices.
5. At the very top, place 1-2 cloves of garlic.
6. Boil water. Pour the contents of the jars with boiling water and leave for 15 minutes.
7. Drain the water back into the pot, boil again, and refill the jars. Leave it on for 10 minutes.
8. Boil water a third time, but this time with the addition of salt and sugar.
9. Pour the marinade over the jars and seal them tightly.
10. Flip and wrap.
11. Cool for two days.

Note! We do not recommend opening banks earlier than 5 weeks later.

With mustard

Ingredients:

• 1.8 kg of tomatoes;
• 1 hot pepper (small);
• 10 g of dry mustard;
• 4 cloves of garlic;
• 1 sprig of dill;
• 50 g of salt;
• 50 g sugar;
• 1 liter of water.

Cooking method:

1. Sterilize the jars.
2. Cut the tomatoes into wedges. If the fruits are large, then into quarters.
3. Chop hot pepper finely into plates.
4. Chop the garlic and herbs.
5. Place the tomato slices in a jar.
6. Top with chopped garlic, peppers, herbs and dry mustard.
7. Boil water.
8. Add salt and sugar to boiling water. Boil, stirring occasionally, for five minutes.
9. Pour the marinade over the jars and cover them with a lid.
10. Sterilize for 15 minutes.

Advice... Mustard goes well with lemon. If you want to refresh the flavor of a familiar dish, add lemon zest to the bottom of the jar.

With citric acid

Ingredients:

• 2 kg of tomatoes;
• 1 garlic;
• 1 tsp citric acid;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 sweet pepper;
• currant leaves.

How to pickle:

1. Wash the soda cans and sterilize.
2. Rinse the currant leaves and place on the bottom of the jars.
3. Finely chop the pepper.
4. Cut the tomatoes into small wedges.
5. Divide the garlic into cloves.
6. Place the tomato slices in the jar to the middle. The next layer will be the chopped pepper. Further - tomatoes again.
7. Place the garlic cloves between the tomatoes.
8. Boil water and pour boiling water over the jars.
9. Drain the water back into the pot and add salt and sugar. Stir.
10. Bring to a boil.
11. While the marinade is boiling, add citric acid to the jar.
12. Pour the boiling marinade over the jars.
13. Place the lids on the jars. Store upside down for 24 hours.

With carrot tops

An interesting combination of tomatoes and carrot tops will impress the guests. The unusual ingredient gives the dish freshness without bitterness.

A liter jar will require:

• 700-800 g of tomatoes;
• 5 sprigs of carrot tops;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 1 tbsp. l. vinegar (9%).

How to cook:

1. Sterilize the jars.
2. Cut the tomatoes into wedges. If the fruit is small, it is sufficient to cut it in half.
3. Rinse carrot tops thoroughly. There should be no dirt left.
4. Place some of the carrot tops on the bottom. If it's too long, cut it. Try to do everything carefully so that the blanks are not only tasty, but also beautiful.
5. Spread the remaining tops either along the walls or between the tomatoes.
6. Lay out the slices to the very top.
7. Boil water.
8. Pour boiling water over the banks. Cover and let sit for 20 minutes.
9. Drain the water back into the pot. Repeat the procedure.
10. During the third boil, add salt and sugar until simmering. Boil while stirring.
11. Pour vinegar into boiling marinade and remove from heat.
12. Pour the marinade into the jars gradually.
13. Twist the blanks. Flip and wrap.

Almost salt-free and sterilized (as fresh)

To preserve the flavor of fresh tomatoes as much as possible, you don't need to use a lot of ingredients. Peppers, garlic, currant leaves will make tomatoes taste like pickled ones.

Ingredients:

• 1 kg of tomatoes;
• 0.5 tsp salt;
• 1 tbsp. l. vinegar (9%);
• 3 tbsp. l. Sahara.

Cooking method:

1. Fill clean and dry jars with chopped tomatoes.
2. Boil water and pour boiling water over vegetables.
3. Cover the jars with lids and let sit for 20 minutes.
4. Boil the same water again. Pour over vegetables, leave for 15 minutes.
5. Drain water back, add salt and sugar. Bring to a boil.
6. Stir well and pour in the vinegar and stir quickly.
7. Pour in the boiling marinade gradually.
8. No sterilization required. Screw on the covers.
9. Flip and wrap the cans.

The preparation preserves the taste of fresh tomatoes as much as possible. A large amount of sugar and a minimum of salt will allow you to enjoy tomatoes like in summer.

With raspberry leaves

Ingredients:

• 1 kg of tomatoes;
• 2 cloves of garlic;
• 3-4 crimson leaves;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. vinegar (9%);
• peppercorns to taste.

Cooking method:

1. Sterilize the jars.
2. Peel the tomatoes and cut into slices.
3. Place all the raspberry leaves and a clove of garlic on the bottom of each container.
4. Next, place the tomatoes.
5. Add 1 more garlic clove on top.
6. Boil water and pour boiling water over vegetables. Leave it on for 5 minutes.
7. Drain water back, add salt, sugar and pepper and boil.
8. Pour vinegar into the boiling marinade.
9. Stir and pour the boiling marinade over the vegetables.
10. Cover with lids, sterilize the jars for ten minutes.
11. Tighten the lids, turn them over and wrap them for two days.

Advice... Don't use dill. It doesn't go well with the raspberry leaf. For a richer aroma, raspberry leaves can be combined with currant leaves.

Sliced ​​green tomatoes

There are weather conditions when it is difficult for tomatoes to ripen in the sun. Do not despair, tomatoes can be pickle for the winter and in green.

Ingredients:

• 1 kg of green tomatoes;
• 3 cloves of garlic;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. vinegar (9%);
• 1 hot pepper;
• 1 sprig of dill or parsley.

Cooking method:

1. Sterilize the jars.
2. Rinse the tomatoes and cut into quarters.
3. Chop the garlic and herbs.
4. Chop hot peppers as small as possible.
5. Combine tomatoes and chopped herbs, pepper and garlic in a dish.
6. Mix thoroughly.
7. Divide the entire mixture into jars.
8. Boil water. Add salt and sugar to boiling water. Stir and pour in the vinegar.
9. Refill the jars immediately.
10. Cover with lids and send for 15 minutes sterilization.
11. Close the jars tightly. Flip and wrap for 48 hours.

Storage rules for canned tomatoes

Freshly prepared cans must be turned over and wrapped. It is advisable to leave the blanks in this form for 24–48 hours. During this period, additional sterilization takes place. The jars cool slowly, which prolongs the shelf life.

After 48 hours, you can put them in the pantry or cellar. There you no longer need to place them upside down. The main thing is to prevent direct sunlight from reaching the jar at any stage of storage.

Cooking tips and tricks

If you are a beginner, we recommend that you read the advice of experienced housewives:

1. In the absence of allergies in blank you can add a crushed aspirin tablet. This will prevent the lids from blowing up.
2. Choose slightly unripe tomatoes. Their skin is more elastic, and the fruit is easier to cut into small slices without damaging the structure. The pulp falls out of overripe fruits.
3. Try to place the slices with the cut down - so the tomatoes will not be damaged.
4. With regard to greens, it is better to skip celery.

Let's sum up

Preparing tomatoes for the winter in slices is not difficult. They can be served as a snack or added to ready-made meals. If you use gelatin, the tomatoes look like marmalade slices that kids love too.

Tomatoes are best combined with onions, garlic, carrots and mustard. Dill and parsley are suitable as herbs. Do not forget to check the container for integrity and sterilize. Be sure to cool the finished jars slowly at room temperature and only then put them away for long-term storage.

Ripe tomatoes and bon appetit!