A delicious salad of tomatoes and onions for the winter will become a lifesaver in the cold season, when you really want to serve something juicy with meat or fish, with porridge or pasta, with mashed potatoes.
Cooking description:
The calculation of the ingredients is indicated for two 0.5 liter containers. If you want to prepare a little more of such a salad for the winter, then increase the amount of ingredients several times. The workpiece is perfectly stored even at room temperature in the pantry. Be sure to add sugar to it - it levels the sourness of the salad.
Purpose: Inexpensive
Main ingredient: Vegetables / Onion / Tomato / Vegetable oil
Dish: Blanks / Preservation
Ingredients:
- Onions - 1-2 Pieces (large)
- Tomatoes - 0.6 Kilograms
- Vegetable oil - 2 tbsp. spoons
- Vinegar 6% - 4 Tbsp. spoons
- Salt - 0.5 Teaspoons
- Sugar - 1 Teaspoon
- Black peppercorns - 20 Pieces
Servings: 3-4
How to cook "Tomato wedges with onion and oil"
Prepare the indicated ingredients. Rinse the tomatoes in water, cut a green core out of each vegetable and cut into slices: in half or into quarters. Place the slices in a deep bowl. Peel the onions. Cut into half rings and add to the bowl to the tomato slices. Add salt, sugar, black peppercorns, vinegar and vegetable oil. Mix all the ingredients thoroughly and let sit for 10-15 minutes for the vegetables to exude juice. Rinse the jars and place the vegetable salad in them, tamping it down as tightly as possible and pouring over the remaining juice. Place containers with contents in a cauldron or saucepan, after covering the bottom with a napkin or towel. Place the container on the stove, pour water into it up to the shoulders of the cans and turn on medium heat. Simmer from the moment of boiling for about 15 minutes, covering the jars with lids. After that, remove the cans from the water, add 4-5 more black peppercorns to them and screw the lids along the thread or using a preservation key.
