Layered tomato salad for winter

Tomato twists are an indispensable type of blanks for the winter. They are salted, pickled, fermented, various salads and sauces are prepared from them. Every time you can cook completely original new snacks and dishes from tomatoes. Of course, for cooking it is better to choose tomatoes grown in your own garden, or buy from a trusted seller. Resorting to vegetables from the supermarket is highly undesirable. Most often, store-bought vegetables do not please with their quality, and in addition they are treated with various pesticides. For this preparation, you should choose red ripe tomatoes with dense pulp.

1. Tomatoes are washed under running water. Very carefully cut out the attachment point of the peduncle. Cut the tomatoes into circles.

2. Onions are peeled from the husk. Cut the onion into circles. The thickness of the onion circles should approximately correspond to the thickness of tomatoes.

3. Prepare the marinade: pour the specified amount of water into a saucepan, add salt and sugar here. Also add a couple of bay leaves, sweet peas and black pepper.

4. We send the pan to the fire. Bring the marinade to a boil. Pour vinegar into the already boiling liquid. Let it boil for a couple of minutes, turn off the fire.

5. We put tomatoes and onions in layers in pre-sterilized jars. Pour hot marinade. Pour a couple of tablespoons of vegetable oil into each jar.

6. Cover the jars with lids. We place them in a wide saucepan. We put a towel on the bottom of the pan so that there is a layer of non-slip fabric between the jars and the pan.

7. Pour water into the pan so that it reaches the hangers of the jars. It is desirable that all banks have the same volume.

8. Put the pan on the fire. Pasteurize the blanks for 15 minutes from the moment of boiling.

9. Then we turn the cans upside down, wrap them in a warm blanket. We leave it for a day. After that, you can transfer the workpieces to a permanent storage location.

Have a pleasant tasting!