Tomato Wedges with Garlic for Winter Without Sterilizing
A bright, appetizing, piquant, and very tasty preserve. Tomato wedges with garlic and onion for winter without sterilizing make a wonderful addition to meat dishes, grilled meat, and much more. These tomatoes are especially harmonious with boiled or fried potatoes. Treat yourself in winter to a taste of summer.
Updated : 18 March, 2026
Easy
About 1 hour.
Ingredients
Main
1 kilograms
Tomato
3
Onion
9
Garlic
to taste
Dill
to taste
Parsley
Marinade
1 tablespoon
Vinegar
2 tablespoon
Vegetable oil
3
Laurel leaf
2 tablespoon
Salt
2 tablespoon
Sugar
6
Cloves
12
Peppercorns
1 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make tomatoes with garlic for winter without sterilizing? Prepare all the necessary ingredients for making tomato wedges. You will need a very simple set of products. Choose ripe tomatoes of about the same size and, if possible, use varieties with thick skins.
Step 2
Also prepare the jars in which the future preserves will be stored. Wash the containers thoroughly with detergent and rinse them several times in clean cold water. Sterilize the jars in any way convenient for you. I usually do it in the oven. I place the jars and lids on a rack in a cold oven, set the temperature to 180-190°C (355-375°F), top-and-bottom heat, and leave them to sterilize for 20-30 minutes.
Step 3
Peel the onions and garlic. It is better to use small onions so they can be sliced into rings. For 3 jars, I used 3 onions. Rinse the onion, garlic, bay leaf, and herbs in water.
Step 4
Remove the stems from the tomatoes. Wash the tomatoes and dry them with a towel or paper towels.
Step 5
Cut the onion into rings about 0.5 centimeters wide, about 0.2 inch. Cut the large garlic cloves into halves or quarters.
Step 6
Cut the tomatoes into 4 parts, as in the photo, making neat wedges that will look very appetizing in the jar.
Step 7
Place a sprig of parsley and dill on the bottom of each jar.
Step 8
Next comes the onion and garlic; place them on top of the herbs.
Step 9
Carefully pack the jars halfway full with tomato wedges.
Step 10
Then make another layer of herbs, onion, and garlic.
Step 11
Add the remaining tomatoes.
Step 12
Boil the water. Pour boiling water into each jar up to the neck, I used about 1 liter, about 4 1/4 cups. Leave the tomatoes like that for 10 minutes.
Step 13
Carefully pour the water from the jars into a small saucepan for making the brine.
Step 14
Add the salt, sugar, cloves, peppercorns, and bay leaf.
Step 15
Place the saucepan over high heat. Once it comes to a boil, reduce the heat and cook the brine until the sugar and salt are completely dissolved. Let the marinade boil for about 1 more minute, then add the vinegar and vegetable oil. Keep it on the heat for a few seconds.
Step 16
Pour the boiling brine into the jars right to the top and seal them with sterile lids.
Step 17
Turn the preserves upside down, wrap them in a warm cloth, and leave them until completely cool at room temperature. Then put the jars away for long-term storage in a cellar or another cool place.
Step 18
After 2 weeks, the tomato wedges with onion and garlic without sterilizing were already ready, and we took our first taste.
Author note
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