Armenian tomatoes

Category: Cold meals and snacks
Kitchen: armenian
Armenian tomatoes

Ingredients

brown tomatoes 1.5KG
garlic 1 head
hot red pepper 2 pcs
cilantro 1 bundle
parsley 1 bundle
basil 1 sprig
salt 0.5 cups

Cooking method

  • Boil 2.5 liters of water with 0.5 cups of salt, add bay leaves. Cool down.
  • While the brine is cooling, prepare the filling. Peel the garlic, remove the change from the peppers. Rinse the greens, chop everything finely.
  • Wash the tomatoes. Make a deep incision in each, not reaching the end of 1 cm. Distribute the filling over the fruits, tightly placing it in the incision. Pour with cooled brine, cover with a plate on top, put a small load. After 3-4 days the tomatoes are ready.

Note

Delicious tomatoes are obtained with a characteristic taste, such a very Caucasian

collection of recipes magazine # 17, September 2011

Admin

They look beautiful, appetizing

Well, wow - I put similar ones today in 2-3 days, we'll see what happens
barbariscka

Good tomatoes !! I do these every fall ... I usually put celery out of greens, it goes well with them. And they cost longer, maybe until the New Year.
Elenka
celfh, Tanya, beautiful tomatoes!
I have such tomatoes (only green milky ripeness) survived until spring. First, in the "extra" refrigerator, and then on the cool balcony, they are not over yet. Agree with barberry at least lay the tomatoes with celery sprigs, the aroma and taste will be extraordinary.
lenok2_zp
You give the girl from you, just today I bought 5 kilos of blue for Lenochka's eggplants in Korean, a full set for pickled adjika, and tomorrow I will also have to buy brown tomatoes and when I do all this after work
Elenka
Lena, your eyes are afraid ...
Isn't it too early to deal with brown tomatoes ?! In our area, usually not earlier than October. Have a rest....
lenok2_zp
So, damn it, they are already lying right under the entrance to the kiosk, I just looked at them today, and it's already cool, suddenly they won't be there in October
Admin
Quote: Elenka69

Lena, your eyes are afraid ...
Isn't it too early to deal with brown tomatoes ?! In our area, usually not earlier than October. Have a rest....

So in our weather ..... just have time, the brown ones have gone! A couple more weeks ... and just do some greens will go
Elenka
Quote: lenok2_zp

So, damn it, they are already lying right under the entrance to the kiosk, I just looked at them today, and it's already cool, suddenly they won't be there in October
Lenochka, buy it, so they will wait 1-2 days, just choose greener, they have the ability to keep up.
Kamusik
Girls, I also make these tomatoes in "not decent" amounts every year. The recipe is a bit different ... I want to share with you my own, maybe someone will like it. All my friends love them very much, my friend even takes them to Germany with her (she carries these 3-liter cans)!

1 bucket green a tomato

FILLING

200g hot pepper (I do more)
250g herring with tops
200g garlic

BRINE

5L of water
250g salt
250g sugar
250g vinegar

In the tomatoes, make an incision or remove the center, twist the filling in a meat grinder or chop in a food processor. Place the filling tightly in the tomatoes. Fold into 3-liter jars (different capacity). Cover with hot brine. If you put it in jars, you can close it with nylon lids for a hot one - they cost a year or more.
celfh
Quote: barbariscka


Only from greens I usually put celery, it is very suitable for them. And they cost longer, maybe until the New Year.

barbariscka, and you only put celery or also celery?
And they probably stand for a long time. They need 3-4 days until ready.
I want to share my own with you, maybe someone will like it.

Kamusik , cool recipe!

Isn't it too early to deal with brown tomatoes ?!

Lenaaa, yes they have been brown all summer. Country of green tomatoes I saw beautiful red tomatoes at my uncle's market. All the same, I was delighted, I bought it, although they are not very cheap. And what? Acidic.
barbariscka
ceifh
I put only celery, garlic and pepper and fill it with the same brine.
Although I know that there is still such a combination of herbs: celery, parsley, savory, basil, dill. Sprigs of dried dill are still laid on top and under oppression so that they do not float.
celfh
Quote: barbariscka

I put only celery, garlic and pepper and fill it with the same brine.
and in my recipe, the combination of cilantro, garlic and pepper gives the tomatoes this very Caucasian taste. mmmmmm .....
barbariscka
I believe that tomatoes are very tasty ... But the Caucasian taste does not always imply cilantro ... Tomatoes with celery are sold on the market in Georgia, perhaps because they do not last long with cilantro ... Although, the Caucasus is certainly large and the variety of flavors is very great, and your tomatoes are declared in Armenian. To eat now, it will be very tasty.
Elenka
Quote: celfh

Lenaaa, yes they have been brown all summer. Country of green tomatoes I saw beautiful red tomatoes at my uncle's market. All the same, I was delighted, I bought it, although they are not very cheap. And what? Acidic.
What a pity, Tanya, they dispersed everyone "in caps" - and the people now do not see normal vegetables and fruits.
Our tomatoes are simply gorgeous, autumn is the sweetest and most meaty. Therefore, the Byrykh have not yet been seen.

And your tomatoes are very tasty in appearance!
celfh
Quote: barbariscka

I believe that tomatoes are very tasty ... But the Caucasian taste does not always imply cilantro ...
This is my association, regardless of the name, for some reason, cilantro is the Caucasus.

Quote: Elenka69

What a pity, Tanya, they dispersed everyone "in caps" - and the people now do not see normal vegetables and fruits.
Our tomatoes are simply gorgeous, autumn is the sweetest and most meaty. Therefore, the Byrykh have not yet been seen.
Of course, there is a problem with caps, there are no Georgians or Armenians. But a holy place is never empty. In my opinion, Azerbaijan rules. Maybe I'm wrong, but obviously not Slavs. But they do not sell tomatoes, but a rare filth.
But we did eat a high-quality tomato. For two weeks without a break at the dacha in Zhytomyr lived
Those in the photo - Vladimir, hothouse
Elenka
They were lazy ... they used to bring their own exclusive, so to speak, but now they flock to warehouses and sell them with their own extra charge.
They also hold almost all the markets in our country, the "Azerbaijani mafia" is straightforward. They do not trade in anything, since we have something for the settlements to buy. Even a pomegranate is rare from their edges.
The villagers and summer residents are helping us out during the season.

And the fact that cilantro is the Caucasus is true. Nowhere else is it eaten so much. True, here (at least in my city) they scatter it so quickly - I don't have time to buy it at the local market sometimes - the people fell in love.
I salt such tomatoes with cilantro and celery together. There is a recipe somewhere. For any it turns out delicious!
Galinaind
A year has passed - a new harvesting season has begun ...
I took it to my hamster bins ...
I'll have to try to do ...
Thanks for the recipe!
katjusha
And I do the same, only dry salting, without marinade, and salt in the filling. Sooooo delicious!
vika!
Well, a very interesting recipe! By the way, the tomatoes in the garden are burning, you have to pick the brown ones. Thanks a lot for the recipe!

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