Tomatoes with garlic and herbs. How to cook delicious lightly salted tomatoes

Tomatoes, stuffed with herbs and garlic - an original and unusual appetizer that will perfectly complement a lunch dish and easily decorate even festive table. It is prepared quite simply and quickly, but it turns out very tasty and beautiful. Let's take a closer look at how to cook stuffed tomatoes and surprise your loved ones.

Salted tomatoes stuffed with herbs and garlic

Ingredients:

• brown tomatoes – 12 pcs.;
• boiled water – 3 l;
• vinegar 6% – 250 ml;
• granulated sugar - 3 tbsp. spoons;
• salt – 2 tbsp. spoons;
• garlic – 15 cloves;
• fresh dill and parsley – 1 bunch;
• cloves – 3 pcs.;
• grain mustard - to taste;
• bay leaf - to taste;
• red hot pepper - to taste.

Preparation

Wash the tomatoes thoroughly and wipe dry with a towel. Rinse all the greens, shake and finely chop. Peel the garlic and cut each clove into halves. Then we make a small cut on the tomato, put garlic and some herbs in it. Place the remaining garlic and herbs on the bottom of a clean jar and fill the container with tomatoes. We wash the hot pepper and remove the seeds. Boil some water, add granulated sugar and salt. Mix everything thoroughly so that the crystals are completely dissolved. Next, pour in vinegar, throw in a bay leaf, add cloves and hot pepper. Cook the marinade for 1-2 minutes at a low boil and carefully pour it over our tomatoes in the jar to the very top. Cover everything with a lid and put the tomatoes in a warm place for about 3 days. Ready-made greens are moderately salty with a sourish-sweet aftertaste.

Tomatoes with herbs and garlic

Ingredients:

• red tomatoes – 6 pcs.;
• garlic – 2 cloves;
• onion – 2 pcs.;
• fresh herbs – 10 tbsp. spoon;
• spices.

Preparation

We thoroughly wash the tomatoes, dry them with a towel, cut off the lid and carefully, using a teaspoon, remove all the pulp. Sprinkle the inside of the tomatoes with salt and pepper to taste. Rinse the greens and chop finely. We peel the onions, chop them into half rings and saute until golden brown in vegetable oil. Grate the garlic on a fine grater or simply squeeze it through a press. Then add the onion and garlic to the chopped greens, add salt to taste and mix thoroughly. Carefully fill the tomatoes with the resulting filling, cover the top with the previously cut lid, and serve original snack to the table.

Marinated tomatoes stuffed with herbs and garlic

Ingredients:

• ripe tomatoes – 1.5 kg;
• water – 1 l;
• fresh herbs – 200 g;
• apple cider vinegar – 75 ml;
• honey - 3 tbsp. spoons;
• coarse salt - 2 tbsp. spoons;
• garlic – 5 cloves;
• cloves – 3 pcs.;
• coriander seeds – 1 teaspoon.

Preparation

Wash the tomatoes and dry them on a towel. Then carefully, using a teaspoon, remove the pulp from the tomatoes and transfer it to a plate. Add fresh herbs, pre-washed, dried and finely chopped. Peel the garlic, chop it and add it to the greens.

Now fill the tomatoes with the green filling and place them in a clean container. Pour water and vinegar into a separate pan, add salt and spices to taste. Place the dishes on the fire and bring to a boil, stirring. Then carefully remove the marinade from the heat and leave to stand for 15 minutes. After this, add honey and stir thoroughly. Pour the hot marinade over the tomatoes and leave them for about 12 hours. After this, cover with lids and put the tomatoes in the refrigerator for exactly one day.

Calories: Not specified
Cooking time: Not indicated

Be sure to try these lightly salted tomatoes, recipe instant cooking It’s simple in a saucepan 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 the rings hot pepper and cloves of garlic. 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

Lightly salted tomatoes are just as frequent guests on the summer table as quick-pickled cucumbers. Having retained their appetizing, fresh appearance, ruddy tomatoes delight housewives and guests with their piquant taste and unique aroma. At the same time, preparing them is very simple, you just need to have freshly picked, strong vegetables, salt, spicy herbs on hand - and a little imagination! So, we remove a couple of dozen of the ripest and densest tomatoes from the garden - and start pickling!

Small vegetables are best suited for lightly salted vegetables, as they absorb brine and seasonings faster. It’s good if you give preference to sugar varieties: the taste of the finished tomatoes will be brighter and richer. Before cooking, wash tomatoes and herbs thoroughly in cold water, prepare clean three-liter jars and a large pan for boiling the brine (it will be useful to you for the aspic version of pickling).

Lightly salted classic tomatoes
For one three-liter jar you will need:

• tomatoes - 1.5 kg;
  
• non-iodized salt - 4 tbsp. spoons;
  
• granulated sugar - 1.5 tbsp. spoon;
  
• black and allspice - 6-8 peas each;
  
• garlic - 8-10 cloves;
  
• black currant - 6-8 leaves;
  
• cherry - 5-6 leaves;
  
• dill on stems - 3-4 umbrellas;
  
• horseradish - 2 young leaves;
  
• water.
  

1. Carefully place the tomatoes in the jar, placing cut garlic cloves, dill umbrellas and cherry and currant leaves between them.
   
2. Fill the container with water to the top, then pour the liquid into the pan: this amount of water will be needed to prepare the brine.
   
3. Place salt, sugar and pepper in a saucepan with water. Place on the fire, bring to a boil and boil for 5 minutes.
   
4. Cool the finished brine to 50-60 degrees and pour it into a jar. Close the container tightly with a lid and place in a cool, dark place for 2-3 days.
   

Lightly salted tomatoes in a bag
This recipe is good because tomatoes prepared in this way are ready to eat the next day after pickling. In addition, the vegetables turn out to be very aromatic, with a pronounced, appetizing garlic flavor.
In order to pickle 1 kg of tomatoes, you will need the following ingredients:

• salt without iodine - 1.5 tbsp. spoons;
  
• garlic - 3-4 medium heads;
  
• greens and fresh dill seeds.
  

1. Carefully cut out the stems of the vegetables; Make cross-shaped cuts on the underside of the fruit.
   
2. Chop the garlic and mix with finely chopped herbs or dill seeds.
   
3. Lightly stuff the tomatoes through the cuts with the spicy mixture.
   
4. Place salt mixed with sugar at the bottom of a plastic bag. Place tomatoes in a bag and mix with garlic-dill pulp and salt.
   
5. Tie the bag and place it in another, also tying it in a knot. This is necessary to create an air gap.
   
6. Place the bag of vegetables in a moderately warm place and shake every 4-6 hours. In a day you can treat yourself to delicious lightly salted tomatoes!
   

Spicy lightly salted cherry tomatoes
Tomatoes prepared in this way will certainly appeal to fans of the “peppercorn”, because they have a peculiar pungent flavor. Required ingredients:

• cherry tomatoes - 1 kg (can be replaced with small sugar vegetables);
  
• water - 1 l;
  
• garlic - 1 medium head;
  
• non-iodized salt - 1.5 tbsp. spoons;
  
• granulated sugar - 1.5 tbsp. spoons;
  
• black and allspice - 6 peas each;
  
• cloves - 3-4 grains;
  
• bay leaf - 1 pc.;
  
• hot pepper.
  

1. Remove the stems of the tomatoes and make neat shallow punctures in the area where they grow using a toothpick.
   
2. Place half of the cut garlic cloves and a piece of hot pepper on the bottom of the jar; Place tomatoes on top. Sprinkle the remaining garlic over the vegetables.
   
3. Boil water, adding salt, sugar and dry seasonings. Boil for 5 minutes.
   
4. Cool the brine until warm and pour into a jar.
   
5. Cover the container with a napkin and place in a dark place for 2 days.
   

A couple of days before the planned feast or simply wanting to diversify the everyday diet, let’s worry about a universal snack without gastronomic sophistication, high cost and claims to the status of a delicacy, but beloved by many, appropriate “both in the world and in the feast.”

The fastest way to pickle is in a plastic bag with cut holes in place of the stalks and a lot of salt. Often crushed garlic and aromatic herbs are added, the knot is pulled together, the mixture is shaken and the sealed package is left for several hours. The tomatoes are soaked in salty juice, but still retain firm flesh and taste close to fresh.

Another result for lightly salted instant cooking in a saucepan - the recipe is in front of you. It takes a little more time (two days), but such tomatoes are thoroughly saturated with brine, wine spice, in moderation, but they are completely filled with salt, spicy aromas and are far from the original ones. You can treat yourself earlier, after a day - it’s delicious, but tomatoes will reach their real, mature taste after 48 hours.

I repeat, for pickling, pickling, and pickling, I recommend choosing tomatoes collected from the ground. As a rule, such varieties are fleshy, with hard skin, colored deep red, without white streaks inside. Ripened in the sun, they are distinguished by a pleasant sweetness and a confident tomato taste. If we managed to acquire ripe seasonal tomatoes “one-on-one”, and even with “tails”, we will try to preserve their picturesque appearance.

Preparation time: 48 hours / Quantity: 1 kg / Enamel pan 2.5 l

Ingredients

• tomatoes 1000 g
• garlic 3-5 cloves
• table vinegar 9% 1 tbsp. l.
• salt 1 tbsp. l. with a slide
• sugar 1 tbsp. l.
• allspice 3-5 peas
• bay leaf 2-3 pcs.
• optional: chili, cilantro, currant/cherry leaves, horseradish root

Preparation

We wash the calibrated tomatoes in cold water, leave a cross-shaped cut on each bottom side and also use a knife to outline a small area around the stalk.



We lower the clean tomatoes into a wide container, fill them to the top with boiling water - steam for 7-10 minutes, then pry up the edges of the skin at the cuts and separate them from the pulp in shreds. Without any hassle, you don’t have to bother with the stalks, pick them while washing them, and now clean them completely after a hot “bath.”



Our quick-cooking salted tomatoes in a saucepan, according to the recipe, require a spicy wine brine - usually, 500 ml of water is taken for 1 kg of fruit. To make the tomatoes float freely and soak faster, measure out 600-650 ml of water, boil it along with salt, granulated sugar, allspice peas and bay leaves. Try the liquid, it is possible that the concentration of salt and sugar is low in your opinion, adjust. Also with spicy additives - instead of or together with allspice and bay leaf, season with coriander, dried thyme/thyme, rosemary, dill and mustard seeds.

After an active boil, reduce the temperature and cook for 3-4 minutes, saturating with aromas and dissolving solid crystals. Remove from heat, pour in apple-flavored vinegar, cool until warm.



The next step of the recipe is free, at the discretion of the cook, not mandatory, but strongly recommended. Since the appetizer will last only two days before being served, the tomatoes and brine will remain relatively delicate, they especially do not need any tannins or preservatives for long-term storage. Having on hand bouquets for preservation (umbrella dill, horseradish leaves, currants, cherries), use them! Cover the bottom with leaves from a blackcurrant bush, throw in a few rings of warming chili, crushed or chopped garlic cloves into thin slices.



We load the peeled tomatoes, do not tamp them, leave half a bunch of fresh cilantro or other favorite greens nearby.



Pour in warm liquid with spices and vinegar - the vegetables should be completely immersed in the brine. Cover with a towel and leave for the next two days at room temperature. Prompt pickling requires vinegar and a warm environment - by excluding vinegar, adding chilled brine and/or putting it directly into the cold, expect that the fermentation period will increase significantly. After two days, we move the lightly salted instant tomatoes in a saucepan with a lid onto the shelf of the refrigerator-cellar and let them cool until lunch or dinner.

Pickles that whet the appetite, including pickled, pickled and our lightly salted tomatoes are in no way inferior to fresh vegetables, especially “heavy” mayonnaise salads, and in the chilly season they come in especially handy: with baked, fried or jacket potatoes, juicy steak and dietary poultry - everything that a self-assembled tablecloth is rich in.

Delicious recipe lightly salted tomatoes for you, our dear readers. Lightly salted tomatoes in a jar They are distinguished by the fact that they do not contain preservatives, use a small amount of salt and are very fast. In addition, tomatoes are salted in brine, which means they can be stored in the refrigerator much longer than those cooked in a pan or in a bag, which must be eaten immediately.

Note to housewives: For pickling tomatoes, it is better to choose a variety with thick skin and small size. It is imperative to pour the tomatoes with warm brine, but not hot, so that the tomatoes do not burst, and the appearance lightly salted tomatoes looked beautiful, like fresh.

Recipe for lightly salted tomatoes with garlic and herbs

5 from 1 reviews

Lightly salted tomatoes in a jar

Type of dish: Preparations

Cuisine: Russian

Ingredients

• Water – 1 liter,
• strong tomatoes – 1 kg,
• garlic – 5 cloves,
• granulated sugar – 1 tbsp. l.,
• salt – 1 tbsp. l.,
• black peppercorns – 5-7 pcs.,
• tarragon (tarragon) optional – 3-4 sprigs,
• hot pepper,
• bay leaf – 1 pc.,
• greenery.

Preparation

1. First, wash the tomatoes and remove the stems.
2. After this, in each tomato, in the place where the stalk was, we make a shallow puncture with a toothpick.
3. Then place half the herbs, peeled garlic and a small piece of hot pepper at the bottom of a clean, sterilized jar.
4. Then, spread the tomatoes and the rest of the seasonings on top.
5. Prepare the brine: to do this, boil water with salt, granulated sugar, peppercorns and bay leaves for 2-3 minutes. Cool until warm.
6. Next, pour the cooled brine over the tomatoes, cover with gauze and leave at room temperature for two days.
7. After this time, cover the jars with a nylon lid and put them in the refrigerator for storage.
8. Lightly salted tomatoes are ready.

Bon appetit!

Delicious recipe lightly salted tomatoes for you, our dear readers. Lightly salted tomatoes in a jar are different in that they do not contain preservatives, use a small amount of salt and cook very quickly. In addition, tomatoes are salted in brine, which means they can be stored in the refrigerator much longer than those cooked in a pan or in a bag, which must be eaten immediately. Housewives take note: for pickling tomatoes, it is better to choose a variety with a thick skin and a small size. It is necessary to pour the tomatoes with warm brine, but not hot, so that the tomatoes do not burst, and the lightly salted tomatoes look beautiful, like fresh ones. Recipe for lightly salted tomatoes with garlic and herbs 5 from 1…