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

Tomato slices for the winter - tasty, aromatic and easy to make preparing a snack. The variety of recipes we have selected will make the delicacy a favorite guest on your table. Even the most inexperienced housewife can easily please her family with an interesting treat. Read on to find out how to do this.

Interesting recipes for tomatoes in 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 tomatoes;
• 4-5 small sweet peppers;
• 2 horseradish roots;
• 2 liters of water;
• 2 tbsp. l. salt;
• 3.5 tbsp. l. Sahara;
• 5 medium sized 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 slices.
4. Cut the sweet pepper into small pieces.
5. Grate the carrots on a coarse grater.
6. Finely chop the horseradish root.
7. Cut the onion into rings.
8. Place parsley, garlic, horseradish root on the bottom of the jar.
9. Place tomatoes, onions, peppers and carrots in layers on top. The order can be any. The main thing is that tomatoes should not be the top layer.
10. Place dill on top.
11. Boil the water.
12. Pour boiling water over the vegetables. Drain the water back after 10 minutes.
13. Add salt, sugar and peppercorns.
14. Pour vinegar essence into boiling water and immediately fill the jars with marinade.
15. Cover with lids and sterilize for 10 minutes.
16. Roll up the blanks. Store upside down for the first 24 hours.

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

With spices without sterilization

Ingredients for a liter jar:

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

Cooking method:

1. Cut the tomatoes into slices, removing all dark spots and stems.
2. Place 2 bay leaves on the bottom of a clean and dry jar (1 will be left for the marinade).
3. Place the tomatoes compactly. Do not allow excessively large gaps, but also do not compact the vegetables.
4. Mix chopped ginger, allspice, cinnamon, and cloves in a saucer. Stir and pour into a jar.
5. Boil the water. Fill the jar with boiling water. Drain back into the pan after 20 minutes.
6. Boil the water again and repeat the procedure. Drain the water after 10 minutes.
7. Next, add salt, sugar, peppercorns and bay leaf to the water. Boil it. Mix thoroughly.
8. Pour vinegar into the boiling marinade and immediately remove from heat.
9. Pour boiling water over the vegetables and immediately close them tightly with lids.
10. Turn over and wrap. Leave it like this for two days.

note! A large amount of spices will appeal to lovers of oriental cuisine, but will not benefit those who have stomach problems.

Without sterilization with gelatin

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

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 cloves;
• allspice to taste.

Cooking method:

1. Dissolve gelatin according to the instructions on the bag.
2. Wash the jars with soda and sterilize.
3. Cut clean and dry tomatoes into small slices and place in jars.
4. Boil the water. Add salt, sugar and all the spices to boiling water.
5. Stir thoroughly and boil for 5-6 minutes.
6. Pour in all the vinegar and immediately turn off the heat.
7. Add gelatin. Mix thoroughly several times.
8. Fill the jars with boiling marinade.
9. No further sterilization is required. Immediately roll up the jars, wrap them up and turn them 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 screwing them on.
2. Cut the tomatoes into slices. Do not cut too finely so as not to mash the vegetables.
3. Divide the garlic into cloves.
4. Place tomato slices in a jar, placing garlic cloves between them.
5. Boil the water.
6. Pour boiling water over the vegetables and leave for 20 minutes.
7. Pour the water back into the pan and turn the heat back on. Immediately add salt, sugar and pepper with bay leaf.
8. Pour vinegar into boiling water and remove from heat.
9. Pour the boiling marinade into the jars and cover with lids.
10. Send for sterilization. Sterilize for 10–12 minutes.
11. Roll up the jars, turn them over and wrap them up.

There are few ingredients, but the recipe requires sterilization.If you follow the preparation rules, the workpieces will last for more than one year. This is a universal recipe in which there is nothing superfluous. Tomatoes with garlic are great with meat and potato dishes.

With onion

Ingredients:

• 1 kg of tomatoes;
• 3 medium sized 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 slices. Choose slightly unripe fruits.
3. Cut the onion into half rings.
4. Place tomato slices and onions in a jar, alternating layers.
5. Place an umbrella of dill at the very top.
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. Immediately fill the jars and close them with boiled lids.

Advice. It is recommended to open the first jar 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. Wash the pepper and cut into slices.
4. Chop the garlic and herbs.
5. Cut the onion into half rings.
6. Start putting vegetables in the jar: alternate tomatoes, herbs, peppers, garlic and onions.
7. Put the water on fire. Immediately add salt, sugar, bay leaf, peppercorns and vegetable oil.
8. Pour vinegar into boiling water and stir.
9. Pour the boiling marinade over the prepared vegetables.
10. Cover the jars with lids and sterilize for 20 minutes.

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

Without 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 slices.
3. Place the herbs and some of the garlic at the bottom of the jar.
4. Next, lay out the entire portion of chopped tomato wedges.
5. Place 1-2 cloves of garlic at the very top.
6. Boil the water. Pour boiling water over the contents of the jars and leave for 15 minutes.
7. Pour the water back into the pan, boil again and pour into the jars. Leave for 10 minutes.
8. Boil the water a third time, but this time add salt and sugar.
9. Fill the jars with marinade and seal them tightly.
10. Turn over and wrap.
11. Cool for two days.

Note! We do not recommend opening jars earlier than after 5 weeks.

With mustard

Ingredients:

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

Cooking method:

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

Advice. Mustard goes well with lemon. If you want to update the taste 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 marinate:

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

With carrot tops

An interesting combination of tomatoes and carrot tops will not leave guests indifferent. The unusual ingredient gives the dish freshness without bitterness.

For a liter jar you will need:

• 700–800 g 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 slices. If the fruits are small, it is enough to cut them in half.
3. Wash the carrot tops thoroughly. There should be no contamination left.
4. Place some carrot tops on the bottom. If it's too long, cut it. Try to do everything carefully so that the preparations are not only tasty, but also beautiful.
5. Distribute the remaining tops either along the walls or between the tomatoes.
6. Place the slices to the very top.
7. Boil the water.
8. Pour boiling water over the jars. Cover with lids and let steep for 20 minutes.
9. Drain the water back into the pan. Repeat the procedure.
10. During the third boil, add salt and sugar until the boil begins. Boil while stirring.
11. Pour vinegar into the boiling marinade and remove from heat.
12. Gradually pour the marinade into the jars.
13. Tighten the workpieces. Turn over and wrap.

Almost without salt and sterilization (like fresh)

To preserve the maximum taste of fresh tomatoes, you do not need to use a large number of ingredients. Peppercorns, garlic, currant leaves will make the 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 the vegetables.
3. Cover the jars with lids and leave for 20 minutes.
4. Boil the same water again. Pour over the vegetables and leave for 15 minutes.
5. Drain the water back, add salt and sugar. Bring to a boil.
6. Mix thoroughly and pour in the vinegar and stir quickly.
7. Gradually pour in the boiling marinade.
8. Sterilization is not necessary. Screw on the lids.
9. Turn over and wrap the jars.

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 raspberry 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 in the bottom of each container.
4. Next, arrange the tomatoes.
5. Add 1 more clove of garlic on top.
6. Boil water and pour boiling water over vegetables. Leave for 5 minutes.
7. Drain the 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 and sterilize jars for ten minutes.
11. Screw on the lids, turn over and wrap 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.

Green tomatoes slices

There are weather conditions when it is difficult for tomatoes to ripen in the sun. Don't despair, you can have tomatoes marinate for the winter and in green form.

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. Wash the tomatoes and cut into quarters.
3. Chop the garlic and herbs.
4. Also cut the hot pepper as finely as possible.
5. In a dish, mix tomatoes and chopped herbs, peppers and garlic.
6. Mix thoroughly.
7. Divide the entire mixture into jars.
8. Boil the water. Add salt and sugar to boiling water. Stir and pour in vinegar.
9. Fill the jars immediately.
10. Cover with lids and sterilize for 15 minutes.
11. Seal the jars tightly. Turn over and wrap for 48 hours.

Rules for storing canned tomatoes in slices

Freshly prepared jars 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 occurs.The jars cool slowly, which extends the shelf life.

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

Cooking tips and tricks

If you are a beginner, we recommend that you familiarize yourself with the advice of experienced housewives:

1. In the absence of allergies workpiece You can add a crushed aspirin tablet. This will prevent the lids from swelling.
2. Choose slightly underripe 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 side down - this way the tomatoes will not be damaged.
4. As for greens, it is better to avoid celery.

Let's sum it up

Preparing tomatoes for the winter in slices is not a difficult task. They can be served as an appetizer or added to prepared dishes. If you use gelatin, the tomatoes become like slices of marmalade, which children also like.

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

Wishing you ripe tomatoes and bon appetit!