Reds tomatoes with herbs and garlic– an excellent snack for the whole family, which will take up space on the dinner table and will be an excellent addition to meat dishes and side dishes. You can prepare several jars of spicy salad and store them in the refrigerator under a plastic lid.
First, let's discuss what ingredients we need to prepare to cook tomatoes with herbs and garlic, photo the recipe will give you all the clues you need. We need to take 2.5 kilos of tomatoes, this is our main ingredient, but we also need to prepare products for the layer - these are two heads of garlic, two bunches of parsley, four pods of bell pepper and bitter to taste.
To make the salad pickle faster, you need to prepare a marinade: 100 ml of vegetable oil, the same volume of table vinegar, 100 g of sugar and two tablespoons of salt. As a result, you will get one three-liter jar, but we recommend preparing salads for the winter in half-liter or liter containers.
The tomatoes should be rinsed under running water, left in a colander to drain all the liquid, or placed on a towel. Next, the fruits must be cut into two halves, and larger ones into four.
It is necessary to wash and dry the parsley, remove seeds from the pepper and rinse. Pass the peeled garlic through a meat grinder, along with the rest of the ingredients.
Prepare the marinade in a deep bowl: mix sugar, salt, vinegar, sunflower oil. Mix all ingredients until the spices are completely dissolved.
Prepare the jars: wash them and sterilize them. Place tomatoes and vegetable mixture in them in layers, filling the jar to the very top. At the end you need to pour in the marinade. Cover with an iron lid and leave upside down until cool, this will take about 8 hours.
It is worth paying attention to, their flesh is dense. You can prepare them in pieces or whole, stuffed with slices of garlic, adding dill, parsley and basil to taste. Ripe fruits can also be pickled in pieces, but they must have dense pulp.
Tomatoes with herbs and garlic: recipes
And if ripe and juicy tomatoes are the main product on our dinner table in the summer, then tomatoes with herbs and garlic, recipes which you know would be a great addition to holiday feasts. Be sure to prepare several jars so that your loved ones can enjoy the spicy salad. Pickled fruits will also come in handy if you decide to make soup or gravy, but don’t have tomato paste on hand.
In this recipe we will stuff the tomatoes with a garlic mixture, and add spicy herbs and ginger root, sugar, salt and pepper to taste. The greens need to be washed and finely chopped: you can take basil, parsley, dill. Some leaves can be left whole; they will serve as decoration when serving the salad.
Now you can start preparing the ripe fruits: wash them, cut them in half, and remove the core with a spoon. For a snack, you don’t need to take too large fruits, because it will be inconvenient to peel them, and the portion will be quite large.
The pulp should be placed in a separate bowl; you will use it to prepare the filling. The garlic must be peeled and chopped: cut into slices or grated. Ginger root also needs to be chopped, but here it is better to use a grater. In a plate, mix all the ingredients for the filling, adding chopped herbs, salt and sugar to taste.
Marinated is tasty and aromatic. Children can be offered them from the age of 7-8, but if you are preparing canned food for children, reduce the amount of hot ingredients so that the salad is not too spicy.
Tomatoes with herbs and garlic
There is another great recipe for How to cook tomatoes with herbs and garlic, to do this, buy a kilo of tomatoes, one head of garlic, dill, three tablespoons of salt and two tablespoons of sugar, one and a half liters of water, black peppercorns.
Lightly salted stuffed tomatoes can be prepared in liter jars and stored in the refrigerator. The fruits should be chosen small in size; they are ideal for stuffing. Using a sharp knife, you need to cut out the stalks, make a cross-shaped cut on the tomatoes, it should be deep enough to later place the filling there.
Wash the dill and chop finely. Grate the garlic or cut into thin slices. Mix the prepared ingredients, put the filling into the cuts; this is convenient to do with a sharp knife.
Now you need to prepare the brine: dissolve sugar and salt in water, put on fire and bring to a boil. Add a few black peppercorns. Stuffed tomatoes should be placed in jars, pour in slightly cooled brine. After two days, you can already enjoy the taste of the savory snack.
If you decide to cook, then you need to carefully consider the choice of spices and seasonings, which in this case play a key role. Such tomatoes always turn out to be spicy and aromatic, so add chili pepper to taste, which should be cut into small pieces.
An easy recipe for making flavorful pickled tomatoes. This dish will perfectly complement lunch or dinner, and it will take very little time to prepare. Lovers of pickled tomatoes manage to make this dish all year round, since now it is not a problem to buy tomatoes even in winter. But still, the most delicious pickled tomatoes are obtained from homemade vegetables with fresh, juicy herbs from the garden. Today we will cook tomatoes pickled with garlic and herbs.
For pickling, it is necessary to choose fruits that are not overripe and of the same degree of ripeness.
I prepare the products according to the list.
I wash ripe but not soft tomatoes and wipe them dry.
In order for the tomatoes to ferment faster, I use a knife to cut out small indentations in the place where the stalk is attached.
I cut the peeled garlic into slices or strips.
I wash all the greens. I cut the celery stalks into pieces 1.5-2 cm long.
Coarsely chop the parsley, dill and top of the celery.
Pour water into a saucepan, add salt and sugar, bring to a boil. I place chopped celery in boiling brine for about 30 seconds.
Using a slotted spoon I remove the celery. I leave the brine to simmer over low heat.
At the bottom of a clean three-liter jar I put a little chopped garlic, a little herbs (including celery taken out of the brine), then tomatoes - with the notches facing up.
Then I again add some herbs and garlic, a layer of tomatoes. So I stack the tomatoes and herbs to the very top of the jar.
I pour boiling brine over the tomatoes. I still have a little brine left, I don’t throw it away. The next day I check: if the tomatoes have absorbed the brine a little and the jar is not full, I add brine to the top.
I cover the jar with a saucer, place it on a plate or tray (the brine may leak out) and leave it in a warm room for 3 days.
During this time, the brine will become cloudy and bubbles will appear, which means that the fermentation process has begun. I cover the jar with a plastic lid and put it in the refrigerator.
A day later, tomatoes pickled with garlic and herbs are ready!
I store pickled tomatoes in the refrigerator or cellar.
Bon appetit!
Calories: Not specified
Cooking time: Not specified
Be sure to try these lightly salted tomatoes; the recipe for quick cooking in a saucepan is simple and anyone can make these tomatoes. Lightly salted tomatoes acquire their real, rich taste two days after salting. But this does not mean that you cannot try them earlier. If you pickle it in the evening, then the next day you can put a plate of lightly salted tomatoes on the table for dinner. They will taste sweet and salty, with a slight spiciness that vinegar and hot pepper rings will add to the tomatoes. After standing in brine for another day, the tomatoes become softer, are better saturated with spices, the aroma of herbs, garlic and acquire a clearly noticeable salty taste. In the summer, such a snack disappears unnoticed and very quickly: with boiled or buckwheat, fried and stewed meat, cutlets, and just like that, with fresh bread, it’s very tasty!
Ingredients:
- ripe fleshy tomatoes – 600-700 g;
- allspice peas – 6-7 pcs;
- garlic – 4 large cloves;
- salt – 1 tbsp. l. (table, with a slide);
- table vinegar 9% - 1 tbsp. l;
- bay leaf – 2 pcs;
- water – 2.5 glasses;
- parsley – half a bunch;
- celery, dill – 3-4 branches each;
- hot capsicum – 2-3 rings.
Recipe with photos step by step:
We wash the dill, parsley and celery. Remove wilted and yellowed leaves. Place in a saucepan along with hot pepper rings and garlic cloves. If the garlic cloves are very large, cut them into slices so that the brine quickly gains flavor and spiciness.
To speed up pickling, prick the tomatoes around the stem with a toothpick. Or we make a shallow cross-shaped cut on the opposite side.
Place the tomatoes in a pan on a bed of herbs and spices. If the tomatoes do not fit in one layer, place sprigs of greenery between them.
Prepare the marinade. Pour cold water into a saucepan or bowl, throw in bay leaves, allspice or black peas.
Add the required amount of coarse salt (extra salt is not suitable for marinades), stir and place on high heat. As soon as it boils, remove from heat and cool.
Pour the marinade over the tomatoes and herbs. Pour in a spoonful of table or wine or apple cider vinegar.
Cover the tomatoes with an inverted dish, lightly pressing the tomatoes so that they are completely submerged in the marinade. Leave for several hours at room temperature, then transfer to the refrigerator.
A day later, lightly salted tomatoes are almost ready. Inside they are still sweetish, dense, they will finally be salted and will reach full readiness in a day or two. Bon appetit!
Here's how to cook it
Everyone loves to eat tomatoes from the garden, no matter if they are red, pink or yellow. In the summer, fresh tomatoes fly off the table with a bang! And I really want to enjoy their taste and aroma in winter.
August. The harvesting season is in full swing. Tomatoes are tasty and healthy vegetables; in addition to eating them fresh, you can prepare various pickles. And not only for future use for the winter, but also lightly salted tomatoes with herbs and other vegetables from the garden. They perfectly complement the menu of any table, serving as an excellent snack and go equally well with meat and fish dishes, potatoes, cereals and pasta.
without brine
Compound:
Dill (small umbrella with seeds) - 6 pcs.
Black pepper (ground) - 0.5 tsp.
Tomato - 3 pcs.
Garlic - 3 cloves
Salt - 1 tsp.
Preparation:
Let's take tomatoes.
Cut out the “butt” with a cone.
Finely chop the garlic.
Spread it over the tomatoes.
Then add 1/3 tsp to each. salt, black pepper.
Let's also add dill seeds and put our creation away for 8-12 hours in a cool place. The dish is ready. You can also add any greens you like.
Bon appetit!
Lightly salted tomatoes and instant cucumbers in a bag
An express method for those who quickly want something salty.
Compound:
Cucumber (small) - 500 g
Cherry tomatoes - 300 g
Salt (to taste) - 1 tsp.
Black pepper (ground, to taste)
Garlic - 2 cloves
Horseradish (fresh, small leaf) - 1 pc.
Preparation:
Wash the cucumbers and cut off the ends. Cut lengthwise into 4 parts. Small ones - in half. Long ones - still cut in half.
Place cucumbers, crushed garlic, chopped dill and horseradish in a plastic bag, preferably two bags in one. We salt it like we would for a salad, and then add another pinch so that it tastes like a slightly over-salted salad. Don't go overboard with salt! Pepper to taste. You can add a pinch of peppercorns.
Twist the bag and shake vigorously until juice appears. Leave for 10 minutes.
Pierce the tomatoes with a fork 2-3 times. We put it in the same bag. We tie the bag or twist it tightly. Gently shake several times and place in the refrigerator.
Lightly salted cucumbers and tomatoes in the bag are ready. Bon appetit!
Lightly salted tomatoes in a bag quick recipe in 5 minutes
Bon appetit!
Lightly salted tomatoes quick cooking recipe in a saucepan
No one will refuse these lightly salted tomatoes with garlic and dill - you'll lick your fingers. They are prepared very simply and quickly, the taste is amazing.
Compound:
1.5 l water
1 kg tomato
4 tbsp. l. salt
2 tbsp. l. Sahara
1.5 tsp. vinegar
5 sprigs of dill
1 parsley root
3 bay leaves
2 currant leaves
4 cherry leaves
6 black peppercorns
1/3 tsp. mustard seeds
1/3 tsp. paprika
2 cloves
6 – 8 cloves of garlic
Preparation:
Take the tomatoes and wash them. Then we cut a little on the side and insert the chopped garlic cloves. Place the tomatoes in a saucepan or jar, sprinkling them with salt, sugar, spices and seasonings.
We boil water. Let it stand for 1 – 2 minutes. and pour in the tomatoes. Now add vinegar and cover with a lid. After the saucepan or jar has cooled completely, it needs to be put in the refrigerator. After 10 - 12 hours, our lightly salted tomatoes are ready.
You can keep them in this brine as long as you like, but after a week they will no longer be lightly salted tomatoes, but salted ones. Which is also very tasty! Bon appetit!
Instant lightly salted tomatoes. Recipe in hot brine for a 3 liter jar
Try cooking lightly salted tomatoes in Belarusian style. The most interesting thing is that these tomatoes can be rolled up even if you don’t have a single pickling spice on hand. Still delicious. What a pickle!
Compound:
Tomatoes - 15 pieces
Salt - 1.5 tbsp. l.
Sugar - 6 tbsp. l.
Citric acid - 1 tsp.
Preparation:
Black peppercorns, mustard seeds, garlic, dill, parsley and celery. All spices can be changed to taste.
Place a sprig of dill, parsley and celery at the bottom of a sterilized jar and place the tomatoes. Pour boiling water over, cover with sterilized lids and leave until cool.
When the jars become lukewarm, pour out the water and put all the spices directly into the jars. The proportions are given for one 3-liter jar.
Pour boiling water again, roll up, turn over and wrap until cool.
The results are amazingly delicious tomatoes. Try this recipe too! Bon appetit!
Lightly salted tomatoes in halves for the winter
Compound:
tomatoes - 1.5 kg
sunflower oil - 2 tbsp. l.
green dill - to taste
parsley - to taste
bay leaf - to taste
garlic - to taste
onion - 1 pc.
peppercorns - 5-7 pcs.
table vinegar - 4-6 tbsp. l.
salt - 2 tbsp. l.
water - 5 glasses
granulated sugar - 6 tbsp. l.
Preparation:
Wash the tomatoes and cut them into halves. Wash and sterilize jars and lids.
Place parsley, dill, onion cut into half rings, bay leaf, 5-7 black peppercorns at the bottom of the jar. For a liter jar - half an onion.
Next, lay out the tomatoes cut into halves. Pour a small spoonful of sunflower oil on top of the tomatoes, 1.5 - 2 tbsp. l vinegar.
Cook the marinade for 1 three-liter jar.
Pour salt and sugar into the water and bring to a boil. Then cool the marinade and pour the cold marinade over the tomatoes.
Cover the jars with metal lids and set them aside to sterilize. Liter jars for 4 minutes, 1.5 liter jars for 5 minutes, 3 liter jars for 7 minutes.
We screw the jars with metal lids and turn them over until the tomatoes cool completely.
Bon appetit!
Note
Calculating the amount of tomatoes and brine is easy. When the tomatoes are packed tightly into the jar, half of its volume remains for brine. For example, 500-600 g of tomatoes and 500 ml of brine are placed in a liter jar, 1.5 kg of tomatoes and 1.5 liters of brine are placed in a three-liter jar. Of course, there may be an error of 100 ml or 100 g in one direction or the other. It all depends on the size of the tomatoes and the packing density.
Lightly salted tomatoes with garlic and instant herbs
Compound:
Tomato - 8 kg
Salt - 3 cups
Water - 10 l
Garlic to taste
Horseradish to taste
Dill to taste
Cherry leaves to taste
Black currant leaves to taste
Hot pepper to taste
Preparation:
We sort the tomatoes and wash them.
Prepare the spices.
Place spices on the bottom of the pan, two layers of tomatoes on top, then more spices, etc. When all the tomatoes are laid, cover them with horseradish leaves.
Dissolve salt in water and pour over tomatoes.
In two weeks you can enjoy delicious tomatoes! Bon appetit!
Tomatoes classic recipe in a 3 liter jar
Very tasty pickled tomatoes, easy to prepare and eaten instantly. Tomato brine tastes like tomato juice.
Composition for a 3 liter jar:
Tomatoes - as much as you can fit (about 2 kg)
Water - 1.5 liters
Salt - 1 tbsp. l.
Sugar - 4 - 5 tbsp. l.
Vinegar 70% - 1 tsp.
Preparation:
Prepare and wash the tomatoes.
Sterilize jars. Boil the lids.
Place the tomatoes in sterilized jars and cover with sterile lids.
Boil water, pour boiling water over the tomatoes and leave for 5 - 7 minutes. Drain the water from the tomatoes, add sugar, salt and boil the marinade.
Pour the marinade over the tomatoes, add vinegar and roll up the tomatoes.
Turn over and wrap until cool. Delicious tomatoes will delight your loved ones and guests. Bon appetit!
Georgian green tomatoes in their own juice without brine
An absolutely incredible recipe for pickling green tomatoes - without brine, in their own juice. The result exceeded all expectations!
Compound:
Tomato (green) – 2 kg
Pepperoni pepper (green) - 5-10 pcs.
Garlic (large head) - 1 pc.
Dill (large bunch) - 1 bunch
Parsley (large bunch) - 1 bunch
Petiole celery - 1 bunch
Cilantro (large bunch) - 1 bunch
Salt
Preparation:
We take small and strong tomatoes. Fresh herbs - assorted. Pepper, if you like it spicy, take chili - all green. Wash and dry everything thoroughly.
We cut the tomatoes almost to the base to form a pocket. Rub them liberally with salt from the inside, put them in a bowl and leave to release the juice.
Finely chop the greens and pepper. Either grate the garlic or chop it finely. Mix everything in a bowl.
We stuff each tomato with aromatic herbs - about a tablespoon per tomato pocket.
Place in a jar or other deep container. Lightly load it on top, cover it with a lid and place it somewhere dark and cool. There is no brine - the tomatoes release their juice on their own. From time to time, sort through them, changing the top ones with the bottom ones, so that they are all salted - there still isn’t enough juice to reach the top.
In ten days the tomatoes are ready. Spicy, juicy, delicious! Bon appetit!
Tomatoes recipe for cooking in the microwave
The recipe is not labor intensive and takes little time.
Composition for 1 liter jar:
Tomatoes – 500 – 600 g
Garlic – 4 – 5 cloves
Bay leaf - 2 pcs.
Cloves - 2 pcs.
Sweet peas - 3 pcs.
Black peppercorns - 5 pcs.
Salt - 1 tbsp. l.
Sugar - 1.5 tbsp. l.
Vinegar 9% - 1 tsp.
Water
Preparation:
Prepare and wash the tomatoes. Sterilize the jar and lid.
Peel and wash the garlic, prepare the spices.
Place garlic and spices on the bottom of the jar. Fill the jar with prepared tomatoes.
Boil water. Pour sugar and salt into a jar of filled tomatoes. Fill the jar with boiling water.
Place in the microwave for 3 - 5 minutes (power - 800 watts).
The water in the jar should boil, if the water does not boil, put it again.
Pour in vinegar and roll up. Bon appetit!
Instant lightly salted tomatoes in a jar. Recipe “Assorted” with cucumbers, zucchini, sweet peppers and carrots
The good thing about this recipe is that you can find your favorite vegetable in a jar.
Preparation:
Wash and chop the greens and vegetables.
In 2 x l. We fill the jar with: dill, parsley, currant leaf, sweet peas, garlic, then flower vegetables. cabbage, sweet peppers, onions, zucchini, cucumbers, carrots, tomatoes.
Pour boiling water over for 5 minutes.
Then pour it into a saucepan and add 1 tbsp. l. salt, 1 tbsp. l. sugar, 1/2 tsp. citric acid. Bring to a boil. Pour the resulting brine into jars with vegetables and roll them up. It can be stored well at room temperature, just keep it in a dark place. Bon appetit!
Instant lightly salted tomatoes with garlic and herbs recipe
The tomatoes turn out strong and very tasty - aromatic, lightly salted and sweet and sour! Tomatoes will be more flavorful if you add cherry and currant leaves. To make a tasty preparation, choose meaty varieties of tomatoes.
Compound:
Tomatoes
Garlic
Dry dill
Capsicum (hot)
Black pepper (peas)
Parsley (greens)
Bay leaf
Fill:
Water - 3 liters
Salt - 120 g
Sugar - 100 g
Vinegar (essence) - 1.5 tbsp. l.
Preparation:
Prick the tomatoes with a fork.
Wash the dry dill, pour boiling water over it for 3 minutes and drain the water. Also pour boiling water over the bay leaf and black pepper.
Place a “green” layer on the bottom of an enamel pan - dill, garlic, black pepper, capsicum, bay leaf, parsley.
Place a layer of tomatoes on the “green pillow”. It is necessary to lay out tightly without damaging the fruit. Alternate layers until all the tomatoes have been placed.
The topmost layer should be “green”.
Place a flat plate on top.
Fill:
Boil water with sugar and salt.
Remove from heat, add vinegar essence and immediately pour over tomatoes.
Place a weight on top and cover the entire “structure” with a towel.
Leave at room temperature 18-22 degrees. After 3 days, the tomatoes are ready!
The brine will remain clear and tasty.
Place the finished tomatoes in jars, fill with brine and store in the refrigerator. Delicious - you'll lick your fingers! Bon appetit!
Note
It is recommended to pierce each tomato in the stalk area with a toothpick or a sterile needle before putting it in a jar. This is done so that the tomatoes are saturated with brine faster and better and have less chance of bursting in the water.
Instant lightly salted tomatoes with garlic
Tomatoes are prepared without vinegar and spices, only garlic is added. The taste is reminiscent of fresh tomatoes.
Composition for a 3 liter jar:
Tomatoes - as much as you like
Garlic - 4 cloves
Water - 1.5 l
Salt - 3 tbsp. l.
Sugar - 4 tbsp. l.
Preparation:
Prepare the tomatoes, wash them, prick them with a match in 2-3 places. Blanch in boiling water.
Peel the garlic and wash it.
Place garlic at the bottom of a sterilized jar. Fill the jar with tomatoes.
Pour boiling water over and leave for 5 minutes.
Prepare the brine - add salt and sugar to the drained water, bring to a boil and pour it over the tomatoes.
Roll up, turn over and wrap. This preparation tastes like fresh tomatoes. Bon appetit!
Lightly salted tomatoes with garlic and instant herbs
Compound:
Tomato - 3-4 kg
Garlic
Greens (spices to taste)
Preparation:
Cut out the stem of the tomato.
Finely chop the pepper, garlic, dill and parsley, and as an option for the very advanced - a kitchen processor, the result is no worse, the time savings is huge!
We fill the tomatoes with this herb, don’t forget about your other favorite spices, and put them in a container.
We measure out the water in liters, enough to cover the tomatoes and set it to boil. For one liter of water you need a spoonful of salt, a spoonful of sugar and 50 grams of vinegar.
Pour hot water and forget for 2-3 days. For those who like it saltier and spicier, just add spices to your liking. Bon appetit!
Marinated tomatoes with cherry plum without vinegar
Composition for a 3 liter jar:
tomatoes - how many will fit in a jar
cherry plum - 300 g
bell pepper - 1 pc.
black peppercorns - 10 pcs.
bay leaf - 3 pcs.
parsley - 2 sprigs
dill umbrellas - 2 sprigs
garlic - 10 cloves
salt - 2 tbsp. l.
granulated sugar - 3 tbsp. l.
allspice peas - 5 pcs.
Preparation:
We sterilize the jars and cool them.
Decide for yourself whether to remove the pits from the cherry plum. It’s better to get it so that later it will be convenient to add cherry plum to other dishes.
Pierce the tomatoes with a toothpick. This way the tomatoes will behave better when in contact with boiling water.
Place black peppercorns and bay leaves at the bottom of the jar.
Add garlic there. We cut the cloves into at least two parts so that the garlic more actively imparts its taste and aroma to the preparation.
Place some of the tomatoes in a jar. We make layers of tomatoes with cherry plum. It looks more beautiful. If you take out seeds from cherry plums, it is best to place them on top of the jar, then they will retain their presentation.
Add sweet pepper, cut into thin slices. It’s better not to put it all at once, but to distribute it throughout the jar.
Place the cherry plum on top of the tomatoes.
Then on top of the cherry plum we place sprigs of parsley and umbrellas of dill, and a little more garlic.
In this way we fill the entire jar, but not to the very top - we leave a little space for salt and sugar.
Add coarse salt.
Add sugar.
Fill the jars with boiling water and close the lid.
Carefully place the jar in the pan and fill it with water up to the shoulders. Turn on the heat, bring to a boil and sterilize for 15 minutes. Roll up the jars, turn them over and wrap the jars until they cool completely.
We get a bright sunny preparation in a jar. Just lovely! Bon appetit and have a delicious winter.
Marinated tomatoes are just like fresh. Quick recipe in 2 hours
Quick pickled tomatoes turn out sweetish. This dish is very bright and looks elegant on the table.
Compound:
Tomatoes – 1 kg
Vinegar - 3\4 cups (marinade)
Sugar - 0.5 cups (marinade)
Vegetable oil - 1/2 cup (marinade)
Celery (greens) - 50 g (marinade)
Salt - 1 tbsp. l.
How to cook “Quick pickled tomatoes”
Preparation:
Wash the tomatoes, cut into slices. Cut the greens.
Make the marinade: mix salt and sugar with oil, add vinegar.
Pour marinade over tomatoes, add herbs. After 2 hours, the tomatoes are ready. Bon appetit!
Delight your loved ones with a snack of lightly salted tomatoes with such a pleasant and familiar taste! With its rich colors and wonderful aroma, it will remind you of summer, will become a table decoration and a worthy reason for the hostess’s pride.
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The given recipe is the one when you need to use everything “by eye” - salt, garlic, and herbs. According to the recipe, lightly salted tomatoes are seasoned, in addition to garlic, only with fresh dill. But the choice of herbs is a matter of taste: use any herbs - celery and basil, thyme and rosemary, cilantro and parsley - with any filling, tomatoes, not just placed in a common brine with garlic and herbs, but stuffed with them - this is a very tasty appetizer! Its only drawback is that it is slow - it will take at least three days for the tomatoes to be properly salted and acquire their unique aromatic taste. (Recipe for quick cooking of lightly salted tomatoes in a saucepan in 48 hours -.)
Preparation time: 20 minutes + 3 days
Ingredients
- tomatoes - medium is better
- garlic
- fresh dill
- sugar
Preparation
It is not necessary to take tomatoes of the same size; small ones will be salted faster, and you will already enjoy the taste while larger fruits are just being salted. Wash the tomatoes very well. If you have them with tails, so much the better - lightly salted tomatoes will look very beautiful with beautiful green leaves.
Place the tomatoes, butts up, in a mold with sides (during the salting process they will release juice, so at least small sides are needed).
Prepare the filling for stuffing tomatoes by chopping garlic and dill. Garlic can be either finely chopped or passed through a press. Leave the stems in the dill, the main thing is to chop it as finely as possible.
Place the garlic and herbs in a bowl, add 1 tsp. salt per 1 head of garlic + a good bunch of dill. Any salt will do: fine, coarse rock, sea, but do not use iodized salt for salting, it leaves a specific taste.
Cut a cone from the top of the tomatoes; do not throw away the top - we will use it as a “lid” when we stuff the tomatoes with filling.
Prepare by pouring sugar and salt into small bowls. Pour sugar into the cavity of the tomato - just a little, literally at the tip of a teaspoon. Sugar is needed to balance flavors; it sets off salt, making the salty taste more expressive.
Then add a little more salt.
Cover with a lid and press down lightly. Place in mold. Repeat these steps with all the tomatoes.
Having laid the stuffed tomatoes tightly enough, cover them with a plate or lid - they will act as a weight (you don’t need to put anything on the plate, its weight is enough to lightly press down the “lids”).
Leave the tomatoes in the room (warm) for a day, maybe a little longer. During this time, the tomatoes will be slightly salted, become more saturated in color and will emit a breathtaking aroma. Place them in the refrigerator to further pickle for another 24 hours.
In a day you can already try them. Stuffed tomatoes still hold their shape, they can be cut, they are lightly salted and already soaked in garlic and dill.
And after three days, the tomatoes can not only be cut, but also eaten without losing a drop of juice. Salt and sugar will completely dissolve all the partitions and, digging your teeth in, you will fully enjoy the juicy, slightly spicy pulp of the tomato, and only the skin will remain in your hand.