Tomato salad with onions: the choice of ingredients and cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There are complex dishes, there are simple ones, and there are the most simple ones. And their recipes take their place of honor in the culinary notebook of every housewife who is actively involved in cooking! Just one of these can be safely attributed tomato salad with onions. Probably even a cook child can cook this dish, if, of course, he wants to tinker a little in the kitchen. And even more so an adult home chef. And all because the two main ingredients present in this tomato and onion salad are on sale all year round both in the market and in the supermarket. And in the harvest season, they generally cost mere pennies.

A little about the benefits and taste

Well, what can I say: such a simple vegetable dish - tomato salad with onions - will be useful in the "unclosed" version, as a great addition to any table on weekdays and holidays. In addition, there is a lot of usefulness contained in these vegetables (especially in the summer and autumn seasons). Do you know that an ordinary onion is a natural aliment, that is, a product literally stuffed with easily digestible trace elements andvitamins, a natural preparation that has a powerful antitumor effect. And in collaboration with tomatoes and spices, it forms a synergy - that is, all the properties of vegetables, when combined, become more powerful.

In addition, this wonderful and he althy dish can be closed and prepared for the cold season. The harvesting process is also very easy to handle. And the jars with delicious contents are from the "open and eat" series, nothing else needs to be added. And you can use these canned food as a dressing for other, more complex dishes (for example, for vegetable soups, stews, borscht) - so that the output of fantasy and its implementation are one hundred percent guaranteed. Well, are you ready to get started? Then let's go!

Tomatoes with Onions: Salad Recipe (Basic)

The second stage - the preservation of a salad of tomatoes with onions - will be discussed by us a little later, and now - a fresh recipe "to the studio"! We will need to take: fresh tomatoes and onions in a ratio of two to one (that is, for example, for one kilogram of tomatoes - half a kilo of onions), fresh herbs to decorate the dish when served (dill sprigs, green onion feather), s alt, vegetable oil (it is better to take olive or flaxseed) for dressing.

Cooking as easy as five cents

1. My tomatoes and cut off unnecessary: rot, bruising. Some prefer peeled tomatoes. To do this, they need to be washed, scalded with boiling water - so the skin will be removed quite easily. Some like to clean out the seeds too. This procedure usually does not allow the salad to drain if it stands, that is, a minimum of juice is formed.
2. Tomatoes cut into slices or semicircles - as you like.
3. Peel the onion from the top peel, cut into thin half rings. You can lightly crush it with s alt and pepper, pour the marinade and squeeze. Then let stand, and then drain the marinade. This will make the bitterness disappear. But you can not resort to such a procedure.
4. Mix both ingredients previously prepared in a large bowl. We season the salad with a spoonful of vegetable oil (but you can not season it at all). We add s alt to taste (use the so-called Himalayan s alt - it is full of trace elements, but you can use kitchen stone or sea s alt). We pepper with a mixture of peppers (be careful, s alt is also included in some formulations - so that you do not s alt 2 times).
5. Tomato and onion salad in its fresh incarnation is ready to eat. You can also serve it on the table - it is advisable to eat it right away, because after standing, the salad becomes watery. But usually this is not a problem: guests or family members demand more and more additions!

Tomato and onion salad for the winter

Tomatoes and onions are present in many cold-prepared home-preserved dishes. And every housewife has her own "nurtured" recipes, without which the "cellar of supplies" cannot be called complete.

We will need: strong tomatoes - 5 kilos, onions - 2.5 kilos, lavrushka, allspice(sachet of peas), black pepper (similar), cloves in buds, s alt and sugar plus vinegar and vegetable oil.

How to close

1. Wash my tomatoes thoroughly (we remind you that they should be as firm as possible). Cut the tomatoes into slices (it is better to cut along).
2. Peel the onion and cut into half rings (better if the onions are quite large or at least medium in size).
3. Mix the two main ingredients-vegetables in a large bowl.
4. In half-liter jars, pre-washed, put several bay leaves, a few peas of allspice and black pepper, a couple of clove buds.
5. Place tomatoes and onions in containers, lightly tamping. And on top we pour a small spoonful of s alt and sugar - for each jar. Fill with water.
6. After we put the jars to be sterilized, for 10-15 minutes from the moment of boiling.
7. A couple of minutes before the final sterilization in boiling water, add a spoonful of oil and a spoonful of vinegar to each bowl.
8. Roll up the lids in a hot state, then turn upside down and cover with a warm blanket so that they cool not abruptly, but gradually. If you want, for example, to make this blank low-calorie, then you can reduce the rate of vegetable oil, or even completely exclude this ingredient from the recipe by dropping just a couple of drops into each of the jars. Then this food certainly will not harm the figure. A salad of tomatoes and onions, prepared for the winter, will take one of the first places on the winter table.

Layers

And now - variations. You can thus place a salad in jars: a layer of tomatoes, a layer of onions, then repeat this design several times again. In principle, this cooking option is practically no different from the previous recipe - only in appearance. But some housewives, defending their opinion, argue that using this method, onion rings (or half rings), as it were, separate the tomatoes, and the ingredient itself has a less harsh taste. What can I say: you can always cook part of the product in the first way, and part in the second way. And then, opening the jars, compare the taste and aromatic properties of both blanks. But a salad of tomatoes with onions and butter, in both cases, will remain no less he althy and tasty. So feel free to experiment, show your culinary imagination, suddenly you will be able to invent your own, no less interesting version of the preservation popular among the people, who knows. Yes, and bon appetit to you all!