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Tomatoes marinated with vegetable oil


Ingredients for Cooking Tomatoes Pickled with Vegetable Oil

1 liter jar

  1. Tomatoes 700 grams
  2. Onion 1 piece
  3. Bay leaf 2 pieces
  4. 5 black peppercorns
  5. Allspice 2-4 pieces
  6. Sunflower oil 2 tablespoons

For marinade

  1. Water 1 liter
  2. Bay leaf 1-2 pieces
  3. 5 black peppercorns
  4. Cloves 5 pieces
  5. Salt 3 tablespoons
  6. Vinegar 2 tablespoons
  • Main Ingredients: Onion, Tomato

Inventory:

Stewpan, large pan, kitchen knife, cutting board, dish towel, disposable paper towels, glass jars with lids.

Cooking tomatoes marinated with vegetable oil:

Step 1: prepare the tomatoes.


Choose good, ripe and dense tomatoes, because more loose ones risk falling apart during cooking and you will get tomato puree more likely.
Rinse selected tomatoes properly with warm water. Dry with disposable towels and split each tomato into halves with a knife.

Step 2: prepare the onion.


Peel onions, cut off all excess and rinse with cold water. For greater comfort when working with onions, I also recommend rinsing with a cold water also a knife. Cut the onions into thin rings.

Step 3: pickle tomatoes with vegetable oil.


Make the marinade. To do this, pour the right amount of water into the stewpan, add salt, cloves, black pepper and bay leaves. Boil everything, then remove from heat, pour in vinegar and mix well the resulting marinade.

At the same time as your marinade is being prepared, put the spices in the jars that are listed in the list of ingredients and then the halves of the tomato, alternating them with onion rings. Tomatoes need to be stacked in jars strictly sliced ​​down.
When the container is full, fill the tomatoes with onions with hot, almost boiling, marinade and, covering the blanks with lids, put them in a large pan with hot water. Put everything on fire and sterilize the cans with blanks for 10 minutes. Attention: to prevent the bottom of the container from cracking, spread a dishcloth in the pan, and then fill it with water and make cans with blanks.
After sterilization, fill in jars with tomatoes and onions 2 tablespoons vegetable oil. At the same time, if you have unrefined sunflower oil, then you must first calcine it.
Now change the lids to clean, boiled, and tightly close the jars of pickled tomatoes. Turn over the blanks to check the tightness of the lids, and after that leave the tomatoes upside down to cool to room temperature.
Pickled tomatoes with vegetable oil after cooling should be stored in a cool dark place.

Step 4: serve pickled tomatoes with vegetable oil.


Serve the tomatoes marinated with vegetable oil as a salad - appetizers, laying them on a hotel dish, or as a side dish on one plate along with hot. In winter, such tomatoes to any table by the way.
Enjoy your meal!

Recipe Tips:

- You can also add any other spices of your choice, for example, mustard seeds or garlic cloves.

- If you harvest tomatoes in jars of a larger volume than one liter, then they will need to be sterilized longer, do not forget about it.