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Pickling tomatoes: 6 recipes for fresh tomatoes | this is how it works!

Tomatoes are a popular fruit vegetable for the self-sufficient because the yields and processing possibilities of the nightshade plant are extensive. They can be dried, mixed into salads or baked in the oven with parmesan. However, it is advisable to preserve a rich harvest. Various recipes for pickling fresh tomatoes can be found here.


If you want to harvest your harvest, there are numerous options for fresh fruit vegetables. These are differentiated into the classic pickling in vinegar or oil, while for the other variants, the tomatoes are usually boiled down. For the first method, you need to sterilize the tomatoes so that they can be preserved. To do this, proceed as follows:

  • boil water
  • put the tomatoes in the water for 3 to 5 minutes
  • then wash and dry tomatoes
  • now the surface is pierced
  • a toothpick is ideal for this
  • alternatively, you can use a needle

All tomatoes can be sterilized in the same way, even if they are large beefsteak tomatoes. However, these are a little more difficult to insert because they require vessels with sufficient volume. Classic mason jars are sometimes not enough here. You are probably wondering why you should prick the surface? Oil and vinegar get into the fruit through the hole, which preserves the shelf life and taste. In addition, the liquid mixes with the acidity of the tomatoes, which also has a positive effect on the aroma. Also make sure that the tomatoes no longer have any stalks, as they are inedible.

Tip: Don't forget to clean the mason jars before use and replace the rubber seals if you've used the jar before. This means that the pickled tomatoes can be kept longer and the taste is intensified, as no air can get to the fruit vegetables.


6 recipes for pickling fresh tomatoes

Dried tomatoes are a classic for self-catering and health-conscious kitchens. But freshly harvested tomatoes can just as easily be pickled. The fresher and firmer they are, the tastier the aroma once you taste the fruit vegetables after they have been preserved. Tomatoes that are too ripe can sometimes become a little too soft when pickled, which is not really recommended. With the following 6 recipes you can further process your harvest without having to dry the red fruit.

The classic: preserving tomatoes in olive oil

Tomatoes and olive oil go together like garlic and basil. Preserving in oil has the great advantage that the fruit vegetables can be kept for an extremely long time and do not go bad even after being opened again. The tomato variety is not important in this step, as you can really use any variety for this. But you should pay special attention to the olive oil. The following properties are suitable for preservation:

  • Origin: Italy
  • marked with "extra virgin olive oil"
  • Degree of acidity: 0.8 percent

The aroma should be fruity and grassy with a bitter note. This brings out the tomato flavor more clearly. Extra virgin olive oil is extremely high-quality oil and is natural, which is of course ideal for self-catering. Although this usually costs significantly more, it is even more worthwhile to insert. Once you've chosen an oil, it's time to prep the mason jars and pickle the tomatoes. The following herbs are also available:

  • basil
  • thyme
  • oregano
  • rosemary
  • garlic
  • Chillies

Use fresh herbs in particular, as dried herbs do not develop the aroma quite as well. The chillies and garlic bulbs should be cut beforehand. Conservation works in the following way:

  • fill the glass with tomatoes
  • Spread the herbs between the tomatoes
  • then fill with olive oil
  • Only fill the glass up to the brim
  • Close the glass
  • store in a cool, dark place
  • Pantries are ideal

After two weeks you can use the tomatoes. During this time the oil has absorbed the acid and the tomatoes are preserved. Of course, it is possible to store the fruit vegetables even longer as long as the jar is not placed in the sun or next to the stove.

Preserve in vinegar

Vinegar is just as popular as olive oil when it comes to pickling tomatoes. The tomatoes have a tangy acidity that harmonizes perfectly with their own fruit acid. If the fruit vegetables are pickled in vinegar, you can store them for a very long time and even stock up and use them in numerous dishes. You will need the following ingredients:

  • small tomatoes
  • Wine vinegar
  • salt
  • sugar
  • Herbs (optional)
  • Garlic (optional)
  • Chillies (optional)
  • Onions (optional)

Choose small varieties as large varieties do not work as well with the vinegar variety. They contain so much acid themselves that it can quickly become too acidic. Because of this, cherry and cocktail tomatoes have established themselves for this method. Wine vinegar provides a special aroma after preservation, as this vinegar is obtained from grapes, which of course goes perfectly with tomatoes. Proceed as follows:

  • mix wine vinegar and water in a ratio of 1: 1
  • add a little sugar and salt
  • Add herbs or other flavor carriers
  • Simmer on medium heat for 15 minutes
  • meanwhile fill the glasses with tomatoes
  • after 15 minutes pour the brew directly into the glasses
  • Fruits should be completely covered
  • immediately close the jar

Now let the tomatoes steep for a full three days until you can use them. Be careful not to burn yourself after filling the jars with the brew, as they will get hot immediately. For this reason, it is best to wear pot holders. You can then eat these tomatoes from the stock, prepare them for sauces or use them in all kinds of dishes.

Tip: You can choose large varieties of tomatoes for this method if you chop the fruit beforehand. Quarter or eighth and cook them briefly before you pour everything into the jars.

Pickled sweet and sour tomatoes

Sweet and sour pickling is also interesting, as the tomatoes have sufficient acidity before they are preserved. This means that you can insert them and thereby increase the aroma even more. The ingredients are:

  • 1 kg of small tomatoes
  • 850 ml white wine vinegar
  • 70 g of garlic
  • 1 half onion
  • 500 g of sugar
  • 15 peppercorns
  • 3 grains of allspice (clove pepper)

You also need a clove leaf and a chilli pepper per glass. When loading, do the following:

  • Wash tomatoes
  • Peel the onion and cut into thin rings
  • Put the garlic, bay leaf, chilli, tomatoes and onion rings in glasses
  • Don't forget the pepper and allspice
  • Bring the white wine vinegar with the spices and sugar to the boil
  • Let simmer for 3 - 5 minutes on a high level
  • then pour the brew into glasses
  • close immediately

Pickle stuffed tomatoes

Pickled, stuffed tomatoes are particularly interesting. These are also preserved in a brew, filled with cheese and refined with herbs. The following types of cheese are particularly suitable for this:

  • Roquefort
  • Sheep cheese
  • Gorgonzola
  • Mozzarella
  • Goat cheese
  • Feta
  • Halloumi
  • Manchego
  • Abbaye de Belloc
  • Pecorino Toscano
  • Moliterno

Classic German cheeses are not quite as suitable for this. Other ingredients are:

  • White wine of your choice
  • salt
  • pepper
  • garlic
  • optionally rosemary, marjoram, thyme

Then proceed as follows:

  • Cut the tomatoes open at the base of the stem and hollow out
  • Dice cheese
  • Stuff tomatoes
  • Fill glasses with stuffed tomatoes
  • Cut the garlic into thick slices
  • Leave the herbs as a branch and rinse briefly
  • Put the garlic and herbs in a glass
  • a pinch of salt and pepper on top
  • Bring the white wine to the boil with a pinch of salt for 5 minutes
  • Pour the brew directly into the glass, 1 cm below the rim
  • Fill the remaining centimeters with olive oil
  • Close the jar

Here, too, the tomatoes are preserved after three days. These tomatoes are a special snack because the pickling brings all the flavors together. The cheese in particular provides a unique note.

Fruity tomato chutney

Tomato chutney is a particularly aromatic method if you want to pickle the fruit vegetables. You only need 1 kg of tomatoes, spices of your choice, 200 ml of white wine vinegar and a little salt and pepper. Chop the tomatoes thoroughly, preferably into cubes. Now mix all the ingredients in a saucepan and cook on a low flame until the mixture has thickened. Now puree the mixture with a hand blender to a chutney that you then fill into glasses and store in a cool and dark place. Preserving couldn't be easier.
Tip: The chutney with chilli peppers and onions is very good. This gives it a Spanish kick.

Process tomatoes into jam

Jam is also made from tomatoes. You preserve the fruit vegetables through further processing. A classic tomato jam requires 1: 1 preserving sugar, tomatoes of your choice and a lemon from your own cultivation. If your lemon is not from your own cultivation, you should definitely use the unsprayed one. Then follow these instructions:

  • Wash, remove the stalk and dice 1 kg of fruit vegetables
  • cook without water over low heat
  • once soft, rub them through a fine sieve
  • Peel the lemon
  • Put the peel in a saucepan with the tomato puree and 1 kg of preserving sugar
  • Boil
  • stir well, otherwise the mixture will burn
  • after boiling, cook on high heat for 3 minutes
  • Fish the shells out of the mass with a fork
  • Pour jam into jars
  • close

Remember, the jam is still hot. So don't get burned when you lift your glasses. This preservation means that the tomatoes have an extremely long shelf life and can be used for a wide variety of dishes or for direct consumption.