How to prepare pickled cherry tomatoes for the winter in a simple way, without sterilization, with citric acid, herbs, gelatin, mustard, onions, in tomato juice, oil, tomato, without vinegar, spicy and with

In this article we will look at what preparations can be made for the winter from cherry tomatoes using various additional ingredients.

Housewives always spend summer time usefully - they make supplies for the winter. And if the usual tomatoes or cucumbers are already a little boring, then try pampering your loved ones with small cherry tomatoes. You can use them to prepare interesting and incredibly tasty snacks that will also decorate the table. We want to share with you the best recipes for such tomato “cherries” that are very convenient to eat for both children and adults.

Pickled cherry tomatoes for the winter: the simplest recipe

Any dish has many cooking variations. And, of course, there is a basic “skeleton” from which various variations already emanate. We present to you a recipe for preparing cherry tomatoes with minimal ingredients and quick cooking.

Purchase the following products: cherry tomatoes – 2-2.5 kg
bay leaf - 5-6 pcs.
salt – 1 tbsp. l.
sugar – 2 tbsp. l.
apple cider vinegar 6% - 1 tbsp. l.
water – 1 l.

Choose tomatoes that are slightly unripe, so they will better retain their shape after heat treatment. Remove the tails, sort and wash them.

Be sure to sterilize the jars. Place the cherry tomatoes in glass containers. On average, you will get 4-5 jars.

Prepare the marinade. To do this, simply boil water with other ingredients. If you use vinegar, then you can skip the sterilization step. But then you need to store tomatoes in a cool place. If they are kept in an apartment, then they need sterilization even with the addition of vinegar.

By the way, do not immediately pour the marinade over the tomatoes. Cool the brine slightly. Otherwise, the tomatoes will burst. To avoid this, make one puncture at the base.

Get a pan that is the right size to hold all or half of the jars. Be sure to place a small piece of fabric at the bottom to prevent the jars from cracking.

Heat the water. Again, to prevent the jars from bursting, they must be immersed in the appropriate water temperature. Do not cover with lids. Sterilize for 5-7 minutes.

Without removing from the water, roll up the tomatoes with their lids. If you are uncomfortable, then take them out one at a time. Peel off and cover with a warm blanket. After 2-3 days you can store it in a designated place.

Pickled cherry tomatoes in the easiest way

Benefits of cold salting

Traditionally, salted tomatoes are prepared using vinegar so that the preparation stands all winter and does not spoil. Vinegar in this case acts as a preservative. But because of it, the taste of tomatoes changes.

To prepare tomatoes with natural tomato flavor for the winter, you will have to stop adding vinegar to the brine.

What other benefits of cold salting are there:

Due to the lack of heat treatment, the maximum vitamins are retained in the fruits.
Canning takes much less time.
You don't have to prepare the brine.
Fruits can be placed in any container, not just in sterilized jars.

But when preparing cold preserves, you will have to take into account that the preparations can only be stored in a cool place.

Recipe for pickled cherry tomatoes for the winter without sterilization

Sterilization itself is not that complicated. But for some reason, this process discourages many housewives from making preparations for the winter. If you still want to please your loved ones with delicious canned cherry tomatoes, then take a slightly simplified route. That is, just use double or triple pouring boiling water.

Prepare: cherry tomatoes – 2 kg
garlic – 8-10 cloves
peppercorns and allspice – 7-8 grains each
dill umbrellas - several pieces
horseradish leaf
agarica, cherry and currant leaves - 3-4 pcs.
bay leaf – 4-5 pcs.
salt – 1 tbsp. l.
sugar – 2 tbsp. l.
vinegar - 5 tbsp. l. (in each jar)
water – 1.5 l.

Wash all the leaves; you can tear the horseradish leaf into several pieces. Just peel the garlic. Sort the tomatoes, remove the stems and wash them.

Sterilize the jars in any convenient way. For such a quantity, it is more rational to use a slightly heated oven. You will sterilize all the jars at once. They need to stand for no more than 15-20 minutes. The temperature should be between 80-100 °C.

Carefully place the tomatoes into the jars. Don't forget to put a little of each seasoning and herbs on the bottom. Next, add leaves, herbs and garlic during the installation process. It will look very nice if you also cover the holes between the tomatoes with spices.

Boil water with salt and sugar and pour it over the tomatoes, leave for 15-30 minutes. Next, drain the water using a lid with holes, add a little boiling water and boil again. Fill the tomatoes a second time for the same amount of time. Add water to the pan again (since it boils away) and put it on the stove.

The third time, first pour a spoonful of vinegar into each container, and then pour in the marinade. Immediately roll it up and turn it upside down. Cover with a thick blanket and keep it like that for a couple of days.

Using this technique, you will bypass the sterilization of glass containers in a large saucepan and make a preparation that will easily withstand the winter even inside your kitchen.

Pickled cherry tomatoes without sterilization

8.Variant with grapes

Products:

1.3 kg of tomatoes;
320 grams of grapes;
2 tablespoons of sweet sand (sugar);
1-2 pods of sweet pepper;
1 tbsp salt;
garlic;
1 liter of water;
herbs.

How to cook:

The ingredients are placed in a sterile container and poured in for 20 minutes. clean boiling water.

The water is decanted and brought to 100 g. with salt and sugar.

Pour the marinade and seal it.

It is better to take sweet and sour pink or white grapes.

Spicy cherry tomatoes for the winter: recipe with citric acid and herbs

If you are trying to avoid adding vinegar, then we offer you the following recipe. True, it will be necessary to stylize the finished product. It's also worth noting that you can add your favorite greens. By the way, you can use fresh and dry variations of it.

You will need: cherry tomatoes – 2.5 kg
citric acid – 1 tbsp. l. (ideally replace with lemon juice - 1.5 tbsp.)
sugar – 4 tbsp. l.
salt – 1 tbsp. l.
cinnamon - on the tip of a knife
garlic - 6-8 cloves
rosemary, basil, thyme - a few fresh sprigs each
water – 1.5 l.

Sterilize containers and lids using any method that is appropriate for you for at least 10-15 minutes.

Meanwhile, wash the tomatoes. Don't forget to pierce them with a toothpick at the base and remove the tails.

Place the tomatoes tightly but neatly into the jars. To prevent them from becoming so wrinkled, take tomatoes that are not quite ripe.

Boil water with all the spices and herbs. Finally, add citric acid or juice. Remove from the stove immediately and fill containers with tomatoes.

Heat water in a saucepan of the appropriate size and sterilize the jars for no more than 8 minutes. Don't ignore the aspect of placing a napkin on the bottom.

Roll up the lids and turn over until completely cooled, covering with a warm blanket.

Cherries go well with any herbs and garlic

14.With green tomatoes

Products:

2 kg of tomatoes (green);
6 tablespoons of sweet sand;
1.5 liters of tomato;
2 tablespoons table salt;
2 pcs. aspirin;
0.5 tsp cinnamon powder.

How to cook:

Jars are filled with tomatoes.

Fill with boiling water twice, leaving for a quarter of an hour.

Spices are added to the juice and boiled for several minutes. Fill the contents of the jar with brine a third time, adding aspirin tablets. Roll up the lids.

Pickled cherry tomatoes for the winter in tomato juice: recipe

Often, tomato paste or seasoning for borscht does not have time to be completely used up before it disappears. Even if you use small jars. Thanks to tomatoes in tomato, you can solve this problem. After all, cherry tomatoes or even regular vegetables will be an excellent appetizer on the table, but the marinade itself can be used to prepare other dishes. If the household does not eat it simply with bread.

What you will need: slightly unripe cherry tomatoes – 2.5 kg
ripe tomatoes – 2 kg (you can even overripe them)
garlic – 1 head
bay leaf – 4-5 pcs.
peppercorns and allspice – 5 pcs.
sugar – 3 tbsp. l. with a slide
salt – 1 tbsp. l.
vinegar - 3 tbsp. l.

First you need to prepare tomato puree to boil the juice. Therefore, cut large tomatoes crosswise on top and pour boiling water over them for 1 minute. Then drain the liquid and remove the skin. If it doesn't come off easily enough, then fill it again.

Now pass the tomatoes through a meat grinder or use a blender. Pour the tomato puree into a saucepan and put on fire. Don't forget to stir in salt and sugar. Simmer on low for 20-30 minutes until the liquid volume decreases slightly. Leave to cool, then grind the mixture through a sieve or fine colander.

During this time, while the tomato is cooking, prepare the cherry tomatoes. They need to be washed and pierced at the base with a toothpick. Place in a jar, alternating with peeled garlic and bay leaves.

Don’t forget to steam the containers and lids, this will improve the storage of the seaming. You can also add your favorite greens. For example, cherry tomatoes go well with parsley or all-purpose dill, and they also love currants and horseradish.

Pour boiling water over the jars of cherry tomatoes and let sit for 5-7 minutes. Drain the water and immediately pour in the hot tomato.

Pour 1 tbsp into each jar. l. vinegar essence and seal with lids. Turn the finished seaming over and insulate it for 1-2 days. After this time, you can send the tomatoes for saving.

Instead of tomato juice, you can use tomato paste and even ketchup

2.No sterilization

Products:

2.5 kg of ripe tomatoes;
2 tablespoons table salt;
5 garlic cloves;
2-3 stems of greenery;
2 liters of water;
2 tbsp sweet sand;
spices.

How to cook:

Add spices, garlic and herbs.

Fill the jar with fruits, fill with boiling water, cover with lids for 20 minutes.

Decant the liquid, boil and re-scald the contents.

After 20 minutes, remove the water, add spices, and prepare the marinade.

They pour the appetizer on it and roll it up.

Pickled cherry tomatoes in tomato juice for the winter: recipe without vinegar

Cherries turn out incredibly tasty, and tomato sauce will help create a real independent snack from them. By the way, even children can dip bread into the marinade itself. After all, it does not contain vinegar, which is harmful to the stomach. It is especially contraindicated for those who suffer from high acidity.

Take: cherry tomatoes – 1 kg
salt – 1 tbsp. l.
sugar - 2 tbsp. l.
peppercorns - several grains
laurel – 2-3 pcs.
aspirin – 3 tablets
tomato juice – 1 l.

You sort the tomatoes, remove the stems and wash them. Pierce them near the base with a toothpick so that they do not burst under the influence of high temperature.

You can make fresh tomato juice or use canned one. You can even replace it with tomato paste, but you will first need to dilute it in water.

Be sure to sterilize the jars. For such a quantity of tomatoes, 3 half-liter jars will be enough. Also, don’t forget to throw the lids into the saucepan while you steam the glass containers.

Place the tomatoes in jars. Pour boiling water over them and leave covered with lids for 15-20 minutes. On average while you prepare the marinade. This water will then need to be drained.

Place the tomato juice on the stove and cook over low heat for 10-15 minutes. If you made the tomato fresh, then increase the time by 10 minutes. Don't forget to add salt, sugar, pepper and bay leaf first.

If you don’t like the taste of tomato, add a pinch of sugar or citric acid. Adjust the quantity at your discretion.

When you drain the water from the tomatoes, throw an aspirin tablet into each jar. Pour hot tomato juice over everything and roll it up immediately. Turn the containers upside down, insulate them and leave to cool. The workpiece should be stored in a cool room.

Cherry tomatoes in tomato juice without vinegar

Korean pickled cherry tomatoes for the winter: recipe

If you are an innovator at heart and like to experiment, then you will definitely appreciate this snack. It has an interesting and phenomenal taste with a slight hint of heat. Korean dishes are often prepared quickly and are not intended for long-term storage. We want to share with you a secret recipe that will help you enjoy a wonderful dish even in the cold.

Required: cherry tomatoes – 1 kg
carrots – 2-3 pcs.
vinegar - 3 tbsp. l.
bell pepper – 3-4 pcs.
hot pepper – 1 pod
sugar – 2 tbsp. l.
salt – 1 tbsp. l.
garlic – 1 head
parsley - a few sprigs
vegetable oil – 5 tbsp. l.

These tomatoes are a little similar to the previous recipe, but they will be in a vegetable dressing. Therefore, you need to prepare it first.

Peel the peppers and chop into arbitrary pieces. Don't forget that you need to wear gloves when working with spicy vegetables. You don't have to remove the seeds. Just peel the garlic. Scrape the skins from the carrots and cut them into small rings.

Now pass the peppers, carrots and garlic through a meat grinder or chop everything using a blender. Add salt and sugar to the resulting pulp. Stir until the bulk ingredients dissolve. Then pour in the vinegar and oil. Stir again and add chopped herbs.

Wash the tomatoes and cut them in half. You can leave them whole, the taste will not deteriorate.

Place the tomatoes tightly in jars, alternating layers with filling. That is, lay out a layer of tomatoes, then fill them with the vegetable mixture. And so you continue until the very top.

If you plan to eat it within 3 months, then skip the next step and store the tomatoes only in the refrigerator. If you want to make supplies for the winter, then be sure to sterilize the product.

To do this, place a towel on the bottom of the pan and lower the jars into cold water. After the water boils, sterilize the cherry tomatoes for 10-15 minutes (depending on the size of the container).

Close the jars hermetically, turn them over and wrap them in a blanket. Store in a cool place.

Korean cherry tomatoes

How to Can Cherry Tomatoes with Soy Sauce

Tomatoes taste very interesting, because the sauce has a pleasant and piquant taste.

Take these products:

Greens and dill.
Black pepper – 3 pcs.
Cherry.
Bay leaf.
Liquid – liter.
Sugar – 1 tbsp.
Salt - half a tablespoon.
Vinegar – 2 tbsp.

Preparation steps:

Prepare the tomatoes before placing them in a glass container by piercing the stem of the tomato. This procedure is done so that the skin does not peel off when hot water is poured in.
Pour boiling water over the cherry tomatoes, leave, then pour into a container and place on the stove. Before this, add salt, sugar and cook.
After the marinade begins to boil, you need to pour vinegar and soy sauce into the jars. Screw the jars and place them in the cellar.

If you want to cook something unusual, you can make it from dried small tomatoes with the addition of rosemary.

To prepare an unusual dish, you need to take these ingredients per 0.5 liter jar:

Cherry - 450 g.
Rosemary – 2 sprigs.
Garlic – 2 cloves.
Black peppercorns – 3 pcs.
Dried thyme.
Sunflower oil – 0.5 l.
Salt.

Preparation:

First, take the tomatoes, rinse them in liquid, and leave them to drain.
Add dried thyme and salt, pour in just a little oil.
Preheat the oven to 100 degrees and place the mixture on a baking sheet.
After drying a little, put them in jars that have been sterilized beforehand.
Then you will need bell pepper, a little rosemary and sunflower oil, by this time you need to add garlic.
Cover with lids and seal. Place in a cool place.

Spicy cherry tomatoes for the winter: recipe

Cherry tomatoes will always be your favorite winter snack. Not only do they turn out incredibly tasty, but they go beautifully and harmoniously with any dish. Why, you can even eat them just during get-togethers. Just be careful with hot peppers and take into account the preferences of other family members. If you want to completely eliminate the spiciness in tomatoes, then do not throw in the hot pepper or add only a tiny piece of it for flavor.

What you need for cooking: cherry tomatoes themselves – 2 kg
onions – 2-3 pcs.
hot pepper – 0.5-2 pods
bell pepper – 1-2 pcs.
parsley and dill - several sprigs each
cherry and currant leaves - 3-4 pcs.
garlic – 5-7 cloves
bay leaf – 3-4 leaves
sugar – 2 tbsp. l.
salt – 1 tbsp. l. with a slide
peppercorns and allspice – 4-5 grains each
vinegar 9% – 2 tbsp. l.
water – 1.5 l.

We repeat that you can exclude hot peppers. But it is he who gives the dish some piquancy. Therefore, prepare it first. Cut lengthwise, scrape out the seeds with a knife and cut into small pieces.

Important : Always work with hot peppers with gloves. It has phytoncides that are absorbed into the skin. Alternatively, place disposable bags on your hands. If you had to work with your hands without plastic protection, then apply a paste of soda and liquid soap or vegetable oil and sugar. Wash your hands well and wash with soap.

Also cut the sweet pepper into small strips, chop the onion into half rings, and cut the garlic cloves in half.
Be sure to steam the jars for 10-15 minutes or keep them in the oven for this amount of time. But don't heat it above 110°C. By the way, with the last method you can sterilize several jars at once.
Place all the spices you need in the bottom of the jar. Now carefully lay out the tomatoes, periodically alternating them with vegetables and herbs. Don't forget to pierce the tomatoes with a pin at the base.
Prepare the marinade in a bowl or saucepan. Do not use an aluminum container, as the vinegar may oxidize the metal. Heat water and add bulk ingredients to it. Stir until the crystals are completely dissolved. Wait for the liquid to bubble.
Immediately remove from heat and add vinegar. Stir and pour over the tomatoes. Leave for 15 minutes, covering with lids. Pour the water back into the pan and return to the heat. Pour over the tomatoes and this time roll up the lids.
Turn it upside down and leave it for 1-2 days under a warm blanket. It is advisable to store them in a dark and cool place, but even in apartment conditions they are preserved well.

You can only use sweet peppers if you don’t like spicy foods.

Preservation storage conditions

In the matter of preserving food for the winter, storage rules play an important role.

Storing workpieces in the cellar

The shelf life of homemade preparations is no more than 2 years, and is best consumed within a year.
Banks are stored in a dry, dark and cool place.
Do not use a window or refrigerator for storage. Light will destroy the sterile microflora and spoil the dish.
Do not allow the jar to freeze. This will not only ruin the taste of the dish, but will also cause the container to explode.
If the marinade begins to become cloudy, the dish is spoiled. In this case, you need to throw away the food.

Pickled tomatoes for the winter without vinegar and without sterilization are a good alternative for those who cannot tolerate high acidity. The taste of such a salted dish will be different from the marinated one, but it will be no less tasty. Simple recipes are a godsend for diabetics, adherents of dietary and healthy eating.

Sweet cherry tomatoes for the winter with gelatin: recipe

Now we want to surprise you a little and provide a recipe for sweet tomatoes. Don't be alarmed, they won't look like jam. The dish will just have a slightly sweet taste. By the way, gelatin will help the tomatoes better retain their elasticity and appearance, so they will look very beautiful on the table. But keep in mind that before serving, it is advisable to keep them in the refrigerator for a little while.

You will need: cherry tomatoes themselves - 1 kg
gelatin – 1 sachet (20g)
onions – 2-3 pcs.
cherry, currant and ashiritsa leaves - 3-4 pcs. (you can also add horseradish leaves)
bay leaf – 4-5 pcs.
parsley - a few sprigs
peppercorns and allspice – 6-8 grains each
cloves – 2-3 inflorescences (optional)
sugar – 2 tbsp. l. with a slide
salt – 1 tbsp. l. no slide
vinegar - 2 tbsp. l.
water – 1 l.

Preparation begins with sterilizing the jars. By the way, you can skip this step, only then wash the cans with soda. It is not as harmful as detergent, and it does an even better job of killing bacteria.

Don't cut the tomatoes! They must be intact. You can remove the tails, or you can leave whole tomato branches straight. It will look original.

But keep in mind this nuance that the tomato leaf itself and its stalk give off a slight bitterness. No, they will not spoil the dish, but the sweetish taste will not be as pronounced. That is, the tails will dilute it a little.

Place a small layer of all the spices in the jar. Now pour in the cherry tomatoes or carefully place the twigs. Place onion rings between the tomatoes. They need not be separated.

Prepare the marinade from water and dry ingredients. When the liquid boils, remove it from the stove. Add vinegar and add previously soaked gelatin. It swells relatively quickly, but it is better to leave it for 20-25 minutes. Just dilute it in cold water, 0.5 tbsp is enough.

Pour marinade over the tomatoes and set to sterilize. Place a small piece of cloth on the bottom of the pan to prevent the container from cracking. Also, lower the jars into already warm water.

Do not sterilize for a long time - half-liter jars should be kept for no more than 7-8 minutes. If you simmer them on the fire for too long, the cherry tomatoes may crack. And this will worsen their appearance.

After removing from the pan, immediately roll up and peel off. Insulate and leave to cool.

Sweet cherry tomatoes in gelatin

Rules for preserving tomatoes without vinegar for the winter

To prevent the workpiece from deteriorating, you must adhere to certain rules:

water for filling is taken from spring or from under the filter;
To prevent the skin from cracking, pierce the fruits with a toothpick;
as spices that extend shelf life, add dill, horseradish, cloves, peppercorns, garlic, parsley, celery or cherry, currant, and laurel leaves;
preserved in sterile containers;
leave as little air as possible between the lid and the contents;
After twisting, turn the jars upside down, cover tightly and leave until cool.

Recipe for cherry tomatoes for the winter with mustard: recipe

This recipe also produces regular tomatoes well, but it’s the sweetish taste of cherry tomatoes that harmonizes with mustard seeds. It is advisable to steep them for at least 1-2 months so that the vegetable has time to absorb all the flavor notes and aroma of the spices. Although such a roll cannot stand on the shelves for a long time, because everyone will certainly ask for more.

You will need: cherry tomatoes – 1 kg
mustard seeds - 1 tsp.
onion – 1-2 heads
garlic – 4-5 cloves
sweet pepper – 1 pc.
dill and parsley - at the pack's discretion
bay leaf – 3-4 leaves
peppercorns and allspice - several grains each
salt – 1 tbsp. l.
sugar – 4 tbsp. l.
vinegar – 6 tsp.
water – 700-800 ml.

Banks must be sterilized. By the way, innovation has reached such a process. Use a slow cooker. Do everything as when steaming, just don’t close the lid. That is, you take some water, place the steamer bowl and select the “Steamer” mode. Leave the jars for no more than 15 minutes.

Cherry tomatoes themselves look very nice as a winter harvest. Therefore, it doesn’t hurt to choose unusual and cute jars. The ingredients should also be prepared properly.

To do this, cut the onion into rings and do not separate it into individual rings. Peel the pepper from seeds and also cut into rings approximately the thickness of your little finger.

Place some spices and other vegetables on the bottom of the jar. Prick the tomatoes at the base with a toothpick to prevent them from cracking due to hot water. Carefully place the cherry tomatoes in the jar, periodically adding onions and peppers between them.

You can shake the jar a little so that the tomatoes settle down better and more tightly. Add the final layer of onions, peppers and herbs. Just pour boiled water over the tomatoes.

After 15 minutes, drain the water. Heat it and add salt and sugar. Stir until the bulk ingredients are completely dissolved. When the marinade boils, remove it from the stove.

Pour vinegar into each jar, followed by hot marinade. Roll up, turn over and insulate until completely cool. Store preserves in a cool and dark place.

Marinated cherry tomatoes with mustard seeds

Delicious cherry tomatoes for the winter with onions and plums: recipe

A slightly unusual recipe that will amaze you with its spicy taste. Sweet plum perfectly complements the sweetish taste of cherry and bitter onions. Don't forget to add various spices and herbs to get an incomparable aroma. If you like to surprise guests with unusual dishes and preparations, then be sure to save this recipe.

Calculation of ingredients for 1.5 liters: cherry tomatoes – 500 g
blue plums – 300 g
onion -200 g (take small ones)
garlic – 5-6 cloves
carnation -2-3 inflorescences
peppercorns and allspice – 6-7 grains each
dill umbrellas – 4-5 pcs.
any mixture of herbs, for example Italian - 1 tbsp. l.
vinegar - 1 tbsp. l.
sugar – 3 tbsp. l.
salt – 1 tbsp. l.
water – 1 l.

Sterilize the jars in any convenient way for at least 10 minutes. If you took liter containers, then keep them over steam for 15 minutes.

Sort the tomatoes and leave only whole fruits, without any damage. Choose cherry tomatoes that are not quite ripe, then their skin will not burst from high temperature. In this case, it is not necessary to pierce them with a toothpick.

Take the onion of such a size that you don’t need to cut it or just cut it into two parts. You also wash the plums, halve them and remove the pit. The berries also need to be taken not quite ripe. Otherwise, it will turn into mush during the cooking process.

The first layer is all the spices, then the fruit and vegetable mixture. Try to distribute everything evenly among the jars. Pour boiling water and leave the containers for 30 minutes, covering with lids.

Drain the jars and add a little fresh liquid (boiled only), as there may not be enough marinade. Add bulk ingredients and bring to a boil. After boiling for a minute, remove from heat and pour in vinegar. Pour the marinade into jars, adding up to the shoulders.

Roll up and turn upside down. Be sure to insulate for a while, about 2 days. After cooling, transfer to storage.

Cherry tomatoes go well with blue plums

15.With sweet tomatoes

Products:

tomatoes;
2 bay leaves;
4 cloves of garlic;
2 tablespoons sugar;
1 liter of spring water;
2 tbsp rock salt.

How to cook:

Large sweet fruits are divided into halves or quarters. Place in steamed jars, first adding coarsely grated garlic and bay leaves.

Water is boiled with salt and sweet sand.

Poured. Sterilize for a quarter of an hour. They're rolling up.

Marinated cherry tomatoes in oil for the winter: recipe

This recipe is popular and loved by Italians. True, they use it with sun-dried tomatoes. But cherry tomatoes are not inferior to them in taste and even have superior external characteristics. A little advice - use only olive oil. A vegetable substitute will not convey the same taste and aroma.

Required: cherry tomatoes – 0.6 kg
onions – 2 pcs. medium size
olive oil - in fact
apple cider vinegar – 2 tbsp. l.
salt – 1 tsp.
basil and oregano - a few leaves each, but can be replaced with 1 tsp dry seasoning.

Wash the cherry tomatoes and cut the onion into rings. Place everything in sterilized jars, alternating layers. Also, don’t forget to add herbs periodically.

Mix vinegar and salt. Stir until the crystals dissolve. Pour evenly into jars.

After this, fill everything with oil up to the hangers and close with nylon lids. Place the tomatoes in the refrigerator for 2-3 months. The longer you let them sit, the tastier they will be. It should also be stored in the refrigerator.

Cherry tomatoes in oil

Recipe for lightly salted tomatoes in a bag

Dry salting cherry tomatoes is easy to do. Finished products do not require much storage space or special conditions, just keep the package in the refrigerator. And according to the presented recipe, the tomatoes come out appetizing and tasty.

Ingredients:

500 g cherry tomatoes;
4 cloves garlic
medium bunch of parsley and dill;
1 tsp coarse salt (the amount can be increased or decreased to taste).

The recipe combines the most affordable and simple ingredients that are available in the garden in the summer. You can always supplement the recipe with your favorite spices and herbs, but even without them it turns out very tasty.

Cooking process:

Wash the tomatoes and herbs, get rid of excess water, and place them on a paper towel. Peel the garlic and crush it with a garlic press. Finely chop the greens and combine with garlic and salt in a separate bowl. Mix well.
Lightly cut the tomatoes with a knife to better soak them in brine.

Add tomatoes to garlic and herbs and mix well. We put everything in a food bag. When using regular packaging bags, it’s better to be on the safe side by taking two so that the juice doesn’t leak.

Leave the pickling in the bag for 1-2 hours at room temperature, then put the tomatoes in the refrigerator overnight.