Garlic tomatoes in a saucepan. Quick tomatoes with wedges with garlic and herbs

21.04.2020

This simple recipe lightly salted tomatoes fast food will help you out not only if you did not have time to stock up on homemade pickles in the summer. It happens that in the midst of the season winter preparations in full swing, when one by one the jars of canned vegetables, sometimes so intolerably want to eat something salty right now, without waiting for the cold weather. It is at such moments that simple and quick recipes lightly salted vegetables. It turns out that almost any vegetable can be slightly salted, the main thing is to choose the right ingredients for the brine. For example, brine for making slightly salted cucumbers, for my taste, is completely unsuitable for tomatoes. And according to the option of quick cooking of lightly salted tomatoes proposed below, on the contrary, you can lightly salt not only tomatoes, but also peppers and cucumbers. The method is quite interesting and immediately bribed me with the fact that the tomatoes really very quickly reach readiness. You can enjoy them after a day. After two days of inactivity, they are already closer to salty to taste.

Ingredients:

tomatoes - 1 kg,
onion - 1 pc.,
allspice - 3-4 pcs.,
black peppercorns - 3-4 pcs.,
garlic - 1 medium-sized head,
sugar - 2 tbsp. l.
salt - 1 tbsp. l. with a slide,
fresh herbs (dill, parsley, cilantro) - several sprigs,
water - 3 tbsp.,
vinegar 9% - 1 tbsp. spoon,
bay leaf - 2-3 pcs.

Note: it is better to take a saucepan for lightly salted tomatoes with an enamel saucepan with a volume of 2.5-3 liters so that the tomatoes can be placed in it in one layer. The enamel inside the pot should not have any cracks or chips. I use a stainless steel pan for pickling tomatoes. But I don't store vegetables in it for a long time - I put them in a plastic container every other day.

How to cook quick salted tomatoes

Tomatoes for pickling are better to choose strong, small and the same size. If they also appear with tails (stalks), leave them, do not tear them off. With them, ready-made tomatoes look more interesting and attractive, and it is more convenient to eat them, because the tails are great for using as a holder handle.

One more point. Those who have already tried lightly salting tomatoes know that they are salted longer than the same cucumbers, for example. So, in order to speed up this process as much as possible, you need to pierce them with a toothpick in two or three places. If you want the tomatoes to be salted even faster, then we will do the following. Wash the tomatoes well and scald them with boiling water, carefully remove the skin. For convenience, you can make a shallow cruciform incision.

Prepared the tomatoes and you can do the pickle. To do this, first divide the garlic into cloves, peel it and put it in whole slices in a saucepan. We throw salt and sugar to it, add water and let the brine boil.

Boil for a couple of minutes - turn it off, remove from the stove, add vinegar and let the brine cool to about room temperature. The amount of salt and sugar can be adjusted to your liking.

Put the tomatoes on this fragrant pillow.

Fill them with cooled brine.

Cover the pan tightly with a lid and send it to the refrigerator for about a day.

Then you can try! Such tomatoes are not stored in the refrigerator for a long time - a week and a half a maximum, therefore it is better to slightly salt them in small portions.

Ingredients for one can:

six ripe neat tomatoes,
garlic - 4 cloves,
greens (cilantro, dill, parsley, red basil) - depending on your taste, 2-3 sprigs will be enough,
salt - a teaspoon
sugar - two teaspoons
olive oil (preferred) - ¼ cup,
White vinegar- 2 teaspoons.

How to quickly pickle tomatoes for a snack in 30 minutes:

1. Carefully wash the tomatoes. It will be ideal if the tomatoes are of the same medium size. Moreover, the dish turns out to be insanely tasty, but also very beautiful. Cut the vegetables into neat slices.

2. Rinse all greens thoroughly, dry a little and chop in a small container. Pass the garlic through a press and add to the herbs. Add salt and sugar, oil and vinegar to the fragrant mixture.

Since salt is poorly soluble in oil, first rub it lightly with a green mass, and only then add the oil.

3. Place one spoonful of "green" filling on each tomato ring, distribute it evenly. Form into turrets from prepared tomato sandwiches and transfer to a cup.

It would be more convenient to transfer the tomato circles with herbs and garlic directly on the serving plate.

4. Cover the vegetables with herbs with a foil, put them in the refrigerator to marinate for 20-30 minutes.

5. This is how quick pickled tomatoes with garlic and herbs are prepared for a snack. Well, won't they look tempting on the table? I hope that this recipe will help you out any minute. Use it to your health.

6. When serving, garnish the tomato turrets with sprigs of fresh herbs.

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Hello dear readers.

Oh, those tomatoes! Delicious and juicy, and their aroma in the greenhouse beckons to pluck and cook light snack... And if at the beginning of the season, we watched one or two ripe tomatoes appear, and rushed to cut them for a salad with cucumbers ... Now, when the harvest is greater, we begin to think about harvesting for the winter ...

But, of course, it's still too early to roll into the banks, we will wait for the autumn season. But please yourself lightly salted tomatoes- it's about time! And make them better by traditional recipe with garlic and herbs.

On a hot and sultry day, such a snack is refreshing and energizing. And when we harvest the first tomato crop, light-salted treats always appear on the table. My family just adores them and always asks for more.

And when they cooked in previous issues, the idea arose to cook tomatoes according to the same recipe.

Previously, our grandmothers used to pickle vegetables in wooden rollers. Now, modern housewives are bringing out more and more new methods of cooking. Today we can salt vegetables in jars, pans, plastic containers and even in a bag. We will consider all these recipes and methods right now ...

These tomatoes are easy and simple to prepare. It takes a little time, and the products can be plucked right from the garden and immediately put into use. They turn out to be very tasty and tender, and an interesting way of salting makes them even more piquant. In a word, real jam!

Try it yourself ...

Ingredients:

12 even ripe tomatoes of medium shape;
2.5 tablespoons of granulated sugar;
2 tablespoons of coarse salt;
2 leaves of lavrushka;
4 allspice peas;
a bunch of dill sprigs;
3-4 cloves of garlic;
5 tablespoons of vinegar;
800 grams of boiling water.

For cooking, we need a deep, spacious dish. I use a round plastic bowl for crumbling salads. Pour salt, sugar into it and pour vinegar. Lightly chop the lavrushka in the palm of your hand, send it there. Pour in the peas and pour in boiling water.

Stir the mixture thoroughly until the sugar and salt crystals are completely dissolved. After that, move the marinade aside for infusion. In the meantime, you need to prepare the rest of the ingredients.

Finely chop the dill with a knife. Do the same with garlic, you can also use a garlic press. Combine these two ingredients in one bowl, mixing thoroughly.

Cut the tomatoes into 4 parts without cutting through them to the end. When all the products are prepared, proceed to the next step.

Stuff each tomato with a mixture of garlic and herbs, carefully pushing it into each cut.

Now put the vegetables tightly in a bowl with brine. If some fruits do not fit in the marinade, then they need to be laid down with the filling so that the cut part is saturated first.

If after filling you still have a garlic-dill mixture, send it to the marinade. In addition, you can put more parsley sprigs and onion rings here.

Leave to cool for an hour. As soon as the brine reaches room temperature, a sample can be taken. For a cooler snack, refrigerate for another hour.

Store the snack in the refrigerator, no more than 2 days. But this fact does not scare me, since no matter how much I pickle such tomatoes, they do not stay on the table for more than 1 day.

Recipe for tomatoes with garlic and herbs in a jar

This recipe will definitely add to your cookbook... After all, such tomatoes are extremely tasty, strong and spicy. My friend from Georgia advised me this method of salting. According to her, Georgians use this recipe more often than any other. After trying it, I understood why. And you will definitely understand!

Ingredients:

One and a half kilograms of slightly unripe tomatoes;
1 bunch fresh cilantro
1 head of garlic;
6-8 peas of allspice (it is better to use a mixture of peppers);
1 liter of water;
2 teaspoons of salt
1 tablespoon of coarse salt.

First of all, you need to thoroughly rinse the tomatoes and herbs. Put the tomatoes in a deep bowl, pour boiling water over and leave for 2-4 minutes. Dry the cilantro after washing. Peel the garlic.

Meanwhile, the boiling water has done its job and the tomatoes can be easily peeled off. Do this for each vegetable.

Cut each garlic clove into several pieces. You don't need to chop finely. We could send it as a whole in a marinade. However, the chopped ingredient will give more flavor to the brine.

Divide the tomatoes and the rest of the prepared ingredients into several parts. They need to be stacked in layers so that each vegetable is more thoroughly saturated with the aroma of the marinade. Place the first part of the tomatoes at the bottom of the jar.

Add a third of the herbs, garlic and peppers.

So repeat all layers. Boil water and dissolve salt and sugar in it, until the grains of sand completely disappear. Pour the resulting liquid into the jars and close the lid. Leave up complete cooling and put away for 2 days in a cold room.

It turns out very tasty and unusual!

Quick pickled tomatoes with garlic and herbs

Delicious salted tomatoes will become not only an everyday snack, but also a worthy treat for any occasion. You can eat such a delicacy in a day, but the taste is simply extraordinary.

Ingredients:

1 kilogram of tomatoes;
greens and dill stalks;
1 liter of water;
5-6 cloves of garlic;
2 tablespoons of salt;
4 peas of black and allspice;
3 lavrushkas;
1 horseradish leaf.

First of all, you need to prepare the marinade. Put water on the stove at the rate of 2 tablespoons of coarse salt per 1 liter of liquid. Add lavrushka, stalks or dill caps there. Add pepper and bring to a boil. After boiling, boil for another 3 minutes and remove from the stove.

Rinse the tomatoes, dry with a towel and remove the stalks. Now make an incision along the top, without cutting to the end. You should get a kind of "cap".

Finely chop the garlic and dill with a knife. Now you need to do the following with each tomato: open the "lid", sprinkle with a little salt, apply a little bit of garlic and dill. Now press down on top and remove excess from the edges.

Lay the vegetables in an even layer in a bowl and sprinkle with peas. Top with a piece of horseradish. Put the saucer upside down on top and set the load. It could be liter jar filled with water. As such, pour the prepared brine over the tomatoes so that each of them is in the liquid.

Leave the structure overnight at room temperature... You can try it in the morning. If you are satisfied with this degree of salting, you can serve it to the table. If you want a saltier snack, then leave it in a cold room for another day.

A day after pouring with brine, the appetizer turns out to be lightly salted. Then her status changes to just salty. Therefore, if you like lightly salted treats, then you can eat in 1 day.

The result is always great!

Quick recipe for tomatoes in a bag in 5 minutes

The method of cooking in a bag, it is also called dry, has always been famous for its speed and ease of preparation. In addition, we will not work with brine, due to which more useful things and microelements will remain in vegetables. In addition, this method saves space in the refrigerator and frees you from washing dishes.

Ingredients:

1 kilogram of ripe dense tomatoes;
6 cloves of garlic;
1 teaspoon coarse salt;
1 teaspoon granulated sugar;
several hats of dill;
peas to taste.

If you can't get your hands on dill umbrellas, you can purchase dill seeds from the pharmacy.

Chop the garlic into slices. Generally, the shape and size of the garlic does not affect the quality. If you prefer, you can use a garlic press.

It is better to use a special bag for storing food. It has a convenient zip closure to keep the marinade from leaking. If you could not buy one, you can use a regular plastic bag, but you will need to put it in another one of the same.

Dill caps are sent first in the package.

Wash the tomatoes, dry them and cut them to the middle into 4 pieces from the side of the tail.

Put all fruits in a bag. Add garlic, salt and granulated sugar. Also add peppercorns.

Please note that the salt must not be iodized.

Close the bag and shake it so that all the components make good friends and distribute among themselves.

That's all. It took no more than 5 minutes to cook! Now comes the most agonizing expectation. The bag should be left on the kitchen counter overnight. In the morning, all loved ones fly to the refrigerator to be the first to take a sample!

Recipe for lightly salted tomatoes in a saucepan in 1 day

The secret to quick pickling is that the vegetables must first be cut. So the pulp will soon be satiated fragrant brine and you can enjoy your snack faster. We will cook this recipe in a saucepan. For this we need an enamel or stainless steel saucepan. Chipped or cracked dishes will not work.

Ingredients:

One and a half kilograms of medium-sized dense tomatoes;
a small bunch of dill and parsley;
2 liters of filtered water;
2 tablespoons of coarse, non-iodized salt;
2 tablespoons of granulated sugar;
4 tablespoons vinegar 9%;
2 bay leaves;
1 teaspoon coriander seeds
4 peppercorns;
8 cloves of garlic.

We will be the first to cook the pickling brine. To do this, pour 2 liters of water into a saucepan, add the specified amount of sugar, salt, coriander seeds and pepper. Stir well to dissolve the salt and sand. Put on high heat and boil after boiling for 2-3 minutes on medium power. Then add the vinegar and remove from the stove immediately.

While the marinade is infused, move on to preparing the rest of the ingredients. On each tomato, make a cruciform cut to the middle of the fruit. Finely chop the herbs and garlic and mix together in a separate bowl.

Fill the tomato cuts with a mixture of herbs and garlic. Now they need to be laid out in a saucepan of such a size that all the vegetables fit, preferably in 1 layer. By that time, the brine had already cooled down a little.

The brine temperature should not exceed 40 degrees. Otherwise, the tomatoes will boil and lose their elasticity.

Now you need to pour a bowl of stuffed vegetables with warm marinade. Do this carefully so that the spray does not knock out all the filling from them.

Leave on the table for several hours, and then put in the refrigerator overnight. In the morning, you can already enjoy a snack. It turns out to be very beautiful and unusually tasty.

Lightly salt tomatoes for 2 hours in the refrigerator

Such a treat can be created in a matter of minutes and can be eaten in 1-2 hours. This method always helps me when guests unexpectedly appear, and there is absolutely no time to prepare a decent meal. We will marinate them from the inside. Highly interesting recipe with excellent results. Try it!

Ingredients:

Tomatoes of any size, preferably round;
salt;
cloves of garlic;
mustard;
parsley or dill (you can use both).

The exact amount of food depends on how much you are going to pickle the treats. I send all the pickling ingredients to vegetables at the tip of a knife.

For each tomato, cut off a small tail from the side opposite to the stalk. This "cap" does not need to be thrown away - it will still be useful to us. Cut the partitions into the pulp and gently grind it with a knife into a mushy state. With a teaspoon, once again push the pulp away from the walls, as we would for stuffing. Now work with the knife again.

A liquid mass is obtained inside the tomato, which will serve as one of the components of the marinade. Put a small pinch of salt in each vegetable and mix right in it. I do this with a knife.

Chop the garlic finely and put literally 4-5 small pieces in each tomato. It will give a unique smell and aroma.

Now you need to add some mustard. There is enough quantity on the tip of the knife. Mix.

Now finely chopped greens are sent to the tomatoes.

Mix the mixture thoroughly so that the ingredients of the marinade are evenly distributed. Cover with an impromptu lid that we cut off earlier and refrigerate for 1-2 hours.

Generally, tomatoes are ready to eat after 40 minutes. If you are still not satisfied with the degree of salting, you can leave it for a while. It turns out to be very unusual and delicious snack, which all tasters will definitely appreciate.

Recipe for cooking tomatoes in a quick salting bag

To pamper your family with your favorite treat quickly and tasty, you can use this recipe. He always helps me out when I want something tasty, salty and don't have the strength to wait long.

Ingredients:

3 medium dense tomatoes;
a bunch of dill and parsley;
cloves of garlic;
one and a half teaspoons of salt.

First, you need to wash all the food and pat dry on a towel to remove excess liquid. We don't need it, since the tomatoes will be pickled in their juice.

Cut the tomatoes into small wedges. Finely chop the greens, and it is better to pass the garlic through a press. It can, of course, also be chopped with a knife, but skipping the garlic will give more juice and flavor in this recipe.

Sprinkle the wedges with salt and mix all the ingredients in a separate bowl. Transfer them to a bag and secure it carefully. If you are not using a special packaging for pickling, but an ordinary packing bag, then you cannot do it alone. Otherwise, liquid may leak. You need to put it in another one, the same one.

Put in the refrigerator for an hour or two. During this time, you need to shake the bag a little 2-3 times to marinate the dish faster. The yummy is then ready to eat.

We often take such a snack with us on a picnic or on a hike. Before leaving the house, I cook it, put it in my cooler bag and by the time we get there, the dish is ready. It is very convenient, fast and delicious. It flies off the table even faster than it cooks.

How to grind tomatoes in a saucepan

I love to cook pickled snacks in a saucepan because these dishes keep warm for a long time, which contributes to faster and more correct marinating. And according to this recipe, they turn out to be especially tasty. Make sure you too.

Ingredients:

1 kilogram of strong small tomatoes;
4 cloves of garlic;
1 liter of water;
one and a half tablespoons of coarse salt;
half a tablespoon of sugar;
1 horseradish sheet;
4 small leaves of a currant bush;
1-2 caps of dill;
5-7 peppercorns;
2-3 lavrushkas.

Rinse and dry the tomatoes and green tea thoroughly. Pierce each vegetable several times. Better to use a toothpick for this.

Peel and cut the garlic into slices. Chop the dill umbrellas. Divide the garlic, dill, currant leaves and horseradish into two parts. The first goes to the bottom of the pan. Put the tomatoes on top and cover with a second layer of herbs and garlic. Layers can be repeated if desired.

Pour water into a saucepan. Add salt and sand there, dissolve them. Add peas and lavrushka. Put on fire. After boiling, boil for about 5 minutes. Then the brine must be cooled to 50 degrees.

Pour the cooled brine into a saucepan with tomatoes and leave in the kitchen for a day. After taking the first sample, you can decide for yourself whether you will serve the appetizer now, or let it brew more. More than, in a day, the vegetables will be more richly salted.

Video on how to cook salted tomatoes in slices

Lightly salted vegetables on the summer table are an integral part of any meal. It is simply impossible to tear yourself away from them. You can serve such a treat as an addition to side dishes or eat it neat. It will be tasty anyway.

If pickling tomatoes is an unconquered peak for you, then this article will help you conquer that height. Cooking them is easy and simple. If you have any secrets or signature recipes, share them with us. Cooking together is more fun.

Bon Appetit!

In the midst of the season fresh vegetables I propose to cook delicious lightly salted tomatoes that will delight you at the dinner table or dinner unique aroma and taste. Lightly salting tomatoes is not difficult at all; you will need a small set of products and a little free time. After 3-4 hours you can enjoy a delicious tomato.

Use the following items to make quick, lightly salted tomatoes with garlic and herbs.

We start by preparing all the vegetables. Rinse Bell pepper... Remove the seed pod. Cut into large pieces. Peel the chives and wash in cold water... Grind in a blender or twist in a meat grinder.

Rinse the herbs, chop finely.

Add chopped herbs to chopped vegetables and mix well.

For pickling, it is better to take medium-sized tomatoes. They will be salted faster. Rinse and cut in half without cutting to the bottom edge.

Stuff with a fragrant filling.

Pour water into a saucepan. Add salt, sugar, citric acid... Stir and bring to a boil.

Place the tomatoes in a convenient pickling container. Pour in boiling marinade. Cool to room temperature. Then put it in the refrigerator for storage. After 4-5 hours you can try it. Quick lightly salted tomatoes with garlic and herbs are ready.

Greetings, my dear hostesses!

As you already know, our family is very fond of all kinds of spicy snacks. Especially those that do not take a lot of effort to prepare and do not require any fantastic ingredients. Some of our favorite snacks are lightly salted tomatoes with herbs and garlic. I always cook them with great pleasure, and they are eaten very quickly. Moreover, this great option for feasts or picnics.

What I love about this recipe is that it allows my imagination to be expressed. After all, you can cook a little differently every time: vary the components of greens to taste, make tomatoes stuffed or simply in a green sauce, early ripening or classic, in a marinade or by the "dry salting" method.

All the options deserve attention and respect, they are worth trying to diversify the menu and in the future, perhaps, bring something of your own. Therefore, today I will be happy to share with you my favorite recipes. And then - the choice is yours!

This option quick snack is prepared in one day, it is not for nothing that such tomatoes are popularly called "one-day". In fairness, it should be said that they become even tastier after a couple of days. It is better to store them in the refrigerator for about a week - it is not worth it longer, they will be peroxidized. But on the other hand, you can add new tomatoes to the resulting brine - the main thing is not to confuse them with those that are already well salted.

Ingredients:

8-10 pcs. tomatoes (preferably small)
1 tbsp. l. heaped salt (coarse)
Juice of half a lemon
2 tbsp. l. Sahara
3-5 cloves of garlic
1 bunch of dill
1 bunch of cilantro (if you don't like cilantro, you can replace it with parsley or celery)

How will we cook

As you can see, this recipe is without vinegar, it replaces lemon juice that the tomatoes will come tender and refined taste... In addition, the recipe is suitable for those who cannot tolerate vinegar in any form.
First, we select beautiful strong tomatoes, wash them well. Dry with napkins. We also wash the greens, shake and spread on napkins so that the glass has excess moisture. Divide the garlic into slices, peel them.
Now pierce the tomatoes with a fork in several places so that they are better salted. Or you can cut them into slices or halves. We love whole tomatoes more, but we choose small ones and pierce them with a fork. Then they salty well.
Then cut the herbs with a knife or special culinary scissors. We put it in a blender, send the cloves of garlic there and chop everything to a puree state.
Then we take any suitable container - a jar, a saucepan, even a bag. We shift the green-garlic puree there, add salt, sugar, squeeze out the lemon juice. We mix everything. If desired, you can add spices: basil, oregano, black pepper or a little red ground, mint or lemon balm.
Now in this green sauce lower the tomatoes, carefully turn them over so that they are soaked in the sauce on all sides. Cover with a lid. If we cook tomatoes in a bag, then we tie the bag and put it in another bag, which we also tie. Put the tomatoes in the garlic-green sauce in the refrigerator. Mix them gently from time to time.

During infusion in the brine, the tomatoes will let out juice, soak well with the brine and the aroma of herbs. This pickle pickle is also useful for dressing other quick vegetable salads, it turns out to be very tasty, and it is also very suitable for those who follow a diet. It's much better than mayonnaise anyway!

If you are not against vinegar, then you can try making quick salted tomatoes according to the following recipe.

Lightly salted tomatoes with herbs and garlic classic with vinegar

Ingredients:

0.5 kg medium tomatoes
5-6 cloves of garlic
Parsley, dill, cilantro - to taste
5 tbsp. l. coarse salt (not iodized)
1.5 tbsp. l. Sahara
5 black peppercorns
2-3 pcs. bay leaves
1 tbsp. l. ground paprika
4 tsp vinegar (9%)

How will we cook

In principle, the preparation is the same, except that it is advisable to remove the skin from the washed tomatoes. To do this, remove the stalks from them and pour boiling water for a minute. Then hot water salt and pour the tomatoes with cold water. When the vegetables have cooled slightly, cut the skin crosswise from above and easily remove it, like a stocking.
Put the prepared tomatoes in a saucepan or pots, a jar. Finely chop the washed greens and peeled garlic, sprinkle them with tomatoes on top.
Pour half a liter of water into a saucepan, add salt, sugar and pepper. Bring to a boil, stirring occasionally. Turn off the heat, pour in the vinegar, stir. Pour the brine into a container with tomatoes and herbs. Close the lid and let the vegetables cool at room temperature. Then we put them in the refrigerator. We store no more than a week. You can eat tomatoes the very next day.

I also really like to cook stuffed salted tomatoes. They always make a very beneficial impression on the guests, everyone thinks that I spent a lot of time on them. In fact, this is not so, they prepare very simply, and you will see for yourself now.

Lightly salted tomatoes stuffed with herbs and garlic

This is a classic recipe, the so-called "Armenians". Strong, hard tomatoes are suitable for him.

Ingredients:

1 kg tomatoes (ripe)
1 head of garlic
2 tbsp. l. coarse salt
1 bunch of green celery
1 bunch of parsley

How to cook

Wash the tomatoes, make an incision on each and cut off the top - the "hat". Then we cut the core out of each tomato. Note: the more you cut the pulp out of the tomatoes, the more filling you will need to put in. Put the “hats” aside, they will still come in handy.
Now we will wash the greens, shake them. By the way, you can take not only parsley, celery, but also dill, cilantro - whatever you like. If you do not digest celery at all, then it is quite possible to do without it.
Peel the garlic, chop finely. Chop the greens with a knife or culinary scissors. Mix herbs with garlic. Stuff the tomatoes with the mixture, and then cover them with "caps". Fold on stuffed tomatoes into the pickling pot.
Then we will prepare the brine: pour 2 tablespoons of salt into a liter of cold drinking water, mix until completely dissolved. Fill the vegetables with the resulting brine, cover with a lid or plate, put oppression on top.
We put the tomatoes in a cool place for 3 days (best of all, of course, in the refrigerator). And then you can remove the oppression, remove the tomatoes from the brine and serve.

These are delicious lightly salted tomatoes in Armenian!

Fast way: dry pickling of fried tomatoes

But you, of course, are interested in how to make stuffed tomatoes in a quick dry way of pickling. The technology here is quite simple. We do not use vinegar or citric acid. We select medium-sized tomatoes, dense, elastic, preferably the same size. We take any greens, to taste, at the rate of one bunch for two or three tomatoes. And garlic - at the rate of one clove for two tomatoes. Salt - about a quarter of a teaspoon for one tomato.

We cook tomatoes, like Armenian tomatoes. You can cut off the lid from above, or, on the contrary, cut out the tail with the stalk at the back and remove part of the pulp. The more pulp you cut out, the more salt you need to put in. A quarter teaspoon is the minimum if the tomatoes are small and the pulp is cut out a little. And so you can put half a teaspoon.
Then finely chop the washed greens, chop the garlic cloves. Mix everything, add salt and grind. The resulting mass should taste very salty. Do not be alarmed - tomatoes will absorb almost all this salt later.
Stuff tomatoes with green mixture, cover them with tomato "caps". If you cut out the ponytail, then we no longer cover it with anything. We put it vertically in a suitable container, it is possible - in two or three floors, tightly to each other. Sprinkle each row with greens.
We close the dishes with a lid, leave for several hours at room temperature. Then we put it in the refrigerator. In a day, fragrant lightly salted tomatoes are ready!

On a note

If you have different sized tomatoes, do not mix the herbs and salt in advance. Mix the greens with the garlic, and pour the salt directly into each tomato, based on its size. One medium tomato will take a quarter teaspoon of salt. If the tomato is small, then put less salt, if the large one - then more. Then start with herbs and garlic. And then - everything is the same. Simply and easily!

Then, in the process of pickling, juice will start to stand out in each tomato, which will mix with salt, and you get a brine. Tomatoes will be saturated with the aroma of garlic and herbs, will become amazingly tasty, and without vinegar or any other acid. Take this recipe into service. Something tells me: you'll like it!

Today we have seen how many interesting ways there are to cook lightly salted tomatoes with herbs and garlic. This is a very exciting process, it is so addictive! And it evokes the constant approval of home, guests, distant and close relatives when tasting the finished product. Enjoy your meal!