Tomatoes with vegetables, lightly salted

Category: Vegetable dishes

Ingredients
Fresh tomatoes	7 pcs.
Vegetable dressing:
Sweet pepper (multi-colored), table dill, green celery (or root), grated horseradish, onion, garlic, salt

Cooking method

We cut the tomatoes across with a knife, but not completely - we make a lid.
Cut the vegetables (all and a little) into thin strips, salt, and knead well with your hands until the juice is released. You need to put more salt, salt tomatoes take a lot for pickling, but do not overdo it.
We spread the resulting mixture on the tomatoes under the lid, close it and put the tomatoes in a bowl, the tomatoes also need to be slightly salted on top.
We put a load on top (for this amount I put a three-liter jar of water) and wait until the tomatoes give their juice and are completely covered with it.
We keep the tomatoes in this form for several days until they are completely salted.
If after the test there is not enough salt, you can still sprinkle them with salt and hold them still under the load.
This is what tomatoes look like ready for pickling in a small saucepan. The cover is very well suited for this purpose and holds the load.

Note

This is a quick way to cook lightly salted tomatoes in their own juice.
I always make a small amount of tomatoes - salt and diversify my table.
Usually I make such tomatoes in the summer, from fresh and very ripe tomatoes, where I alternate all the rows of tomatoes with herbs for pickling, which makes them aromatic to taste.
For this method of pickling tomatoes, any tomatoes are suitable, even cracked ones, cut from barrels and other defects.

Well, in winter, too, you want salty, and especially when it comes to spring.
Finished tomatoes after salting. We got a little crumpled, but mostly we didn't lose shape.
It is very good to serve with any side dish and meat dishes, and it's so easy to add salt.
When serving, tomatoes can be chopped and sprinkled with a little vegetable oil, and even sprinkled with a little onion or green onions.