How to preserve tomatoes in oil for the winter

Many owners have blanks from tomatoes, especially in the winter, are in great demand. After all, with what pleasure these vegetables are eaten at the festive table, and on other days. Imagine only delicious canned tomatoes with mustard grains and onions, or their own dried, filled with olive, very fragrant oil. So that we can also eat a similar dish, we will today learn how to cook tomatoes in oil for the winter.

Some preliminary information

For them, as it became clear, we will make marinade from vegetable oil, although it is possible to use olive oil, and absolutely any other. When preparing a new delicious dish, you can conduct various experiments with additional ingredients, primarily with herbs and spices. Boldly, without the slightest hesitation, you can try to add a bay leaf, cloves, dill, hot chilli, basil and coriander, black pepper with peas to a jar with pickled tomatoes. And what kind of tomatoes? To get the most delicious tomatoes with vegetable oil for the winter, it is recommended to take elastic and small tomatoes, for example, cream or cherry. And now we proceed to the very cooking.

Preserving tomatoes for the winter

By the way, do not think that such a dish with butter is something not very pleasant, oily and fat. We want to reassure you: it is added in a very small amount in order to prevent damage to the finished product and swelling of the lids of the cans. We store the necessary ingredients: one kilogram of tomatoes, 0.7-0.8 kg of onions, 200 grams of horseradish root. For marinade we need: one liter of water, 20 grams of mustard grains, two tablespoons of vinegar and sugar, one tablespoon of salt and one glass of refined sunflower oil.

Recipe

Well, let's proceed directly to the recipe: canned tomatoes in oil for the winter.

1. Thoroughly wash the tomatoes. My root is a horse-radish, with a knife we remove the skin from it and cut it into thin strips. Bulbs for cooking our dish is preferably small. We clean them from the peel and rinse with cool water. We put tomatoes, root wedges and onions into a carefully washed jar.
2. After putting vegetables in the jar we make a marinade. We boil the water in a saucepan and pour in the sunflower oil and table vinegar. We pour sugar, salt and grain of mustard, mix it with a spoon and cook for 5-10 minutes.
3. Then, taking off the plate, pour on jars with tomatoes and cover with lids. Take the pan, cover it with a towel, put the jars and pour the water. Sterilize them for 15-20 minutes.
4. After sterilization roll up screw or metal lids, you can also use plastic steamer. Closed banks turn the bottom up, cover with a warm blanket or blanket and let it cool.
5. Tomatoes in oil for the winter, like most other blanks, are stored in a cellar, cellar or garage. It is recommended to open a jar with such tomatoes no earlier than 30 days after cooking, when they maximally reveal their taste, well-de-marinated.

Another recipe for tomatoes for the winter

Using various additives, as already written, you can make tomatoes more salty or sharp, completely to your liking. The following recipe is made from the calculation of all products per kilogram of tomatoes. We need: tomatoes, bay leaf, peppercorns, medium-sized bulb, clove buds dried, vegetable oil - half a glass, vinegar - three tablespoons, granulated sugar - two tablespoons, salt - three tablespoons. A step-by-step recipe for how to prepare tomatoes in the oil fill for the winter:

1. We proceed from the fact that the products are prepared. First of all we sterilize covers and jars. The first is better to boil for 15 minutes, and the second - either in the oven or on a steam bath.
2. We wash away the selected tomatoes, it is better to use solid varieties. We remove the peduncles and make small incisions in their place so that the tomatoes become depleted faster. You can shove inside a small piece of garlic - for lovers of hot.
3. We put on the bottom of the can of spices and put onions, cut into rings, and tomatoes in layers. If you did not do this before, throw a few cloves of garlic. Cuts should be at the top, tomatoes will be stronger.
4. We prepare marinade: boil a couple of minutes of water with sugar, salt and other spices, turn off the fire and top up the vinegar. We fill the marinade with cans, but not up to the top.
5. We add vegetable oil, roll up the lid, turn it upside down and wrap it up for a day. The thickness of the oil layer should be somewhere around five millimeters.
6. After a day, tomatoes in oil for winter are sent to storage in a cellar or other cool place.

Canned tomatoes with onions

We diversify our recipes for conservation, add onions, which will give the dish an original and unique taste and smell. We cook tomatoes with vegetable oil for the winter with the addition of onions. We put on the bottom of a pre-prepared jar, a quarter of its volume, onion, cut into rings, on top - one laurel leaf, 6-7 peas of black pepper, up to the top we report ripe, red tomatoes. Fill with boiling strained brine, consisting of one liter of water and one tablespoon of salt, leaving room for three tablespoons of vegetable oil. We add oil, close with a sterile lid, roll up and sterilize for 5-7 minutes. Then - the bottom up, wrapped and the day we cool. Tomatoes in oil for the winter are ready, we send to the cellar for storage.