Tomato halves with onions and butter

To preserve the halves, we select ripe, dense tomatoes without damage and soft patches. It is more convenient to cut large tomatoes into four parts, cut the smaller fruits in half. We cut off the place where the twig was attached.

We chop the onion with wide feathers along the height of the onion or cut in half and then cut into halves of the rings.

We wash the jars in water with detergent, rinse with clean water. At the bottom we throw a leaf of parsley, three or four peas of allspice and chopped cloves of garlic.

Fill with tomato halves, alternating layers with onions. Or mix tomatoes and onions in a bowl and then tightly fill the jar.

This roll-up is being prepared without sterilization, and in order for the tomatoes to be better preserved, we will make one pouring with simple boiling water. Fill the jar with boiled water to the neck, cover with lids. Leave to warm for ten minutes.

Salt water from the cans back into the bucket. Add the odorless vegetable oil and salt with sugar.

Stir the marinade, bring to a boil. Leave to cook for one to two minutes. Fill jars of tomatoes with boiling marinade, pouring to the edge.

We immediately screw the caps or roll up the machine.

For better warming, we will cover the jars with a blanket or a blanket and hold for a day until they cool. After we transfer it to storage in the basement or pantry, the place should be without access to sunlight so that the tomatoes and onions do not darken. Good luck with your workpieces!