Do you want to please your family and friends with a delicious and original snack? Then this recipe is for you! Instant Armenian tomatoes are an excellent appetizer, especially for a festive table. On a small portioned plate, lightly salted tomatoes with spicy herbs look very impressive. To taste, these tomatoes have a pronounced spicy pungent flavor. But, you can vary the types and amounts of spices and seasonings used in this recipe as you wish. This is partly why he becomes so attractive. After all, even a hostess who is starting to cook is able to pick up a bunch of her favorite herbs and stuff tomatoes with them. We will prepare this appetizer from red tomatoes, but this dish will turn out to be very tasty when using unripe green tomatoes.

So, let's get down to preparing the famous Armenian snack!

Taste Info Vegetable snacks

Ingredients

• tomatoes - 1.5 kg;
• hot pepper - 1 pc.;
• bay leaf - 2 pcs.;
• salt - 110 g;
• basil - 1 bunch;
• parsley - 1 bunch;
• cilantro - 1 bunch;
• dill - 1 bunch;
• garlic - 1 head;
• water - 2 l.

How to cook tomatoes in Armenian - stuffed tomatoes with garlic

First, prepare a pickling solution, which should cool to almost room temperature before immersing the prepared fruits in it. To do this, take a suitable saucepan. Pour in the correct amount of water. Add salt and bay leaf. Boil while stirring. Boil for 2-3 minutes and turn off heat. Cool the brine. Take ripe, dense red tomatoes that are small in weight. For this recipe, slightly unripe almost green fruits, the so-called brown ones, are also suitable. Better to use homemade tomatoes than those bought at the supermarket. As a result, they will be much tastier. But, if there is no choice, and you still have to buy tomatoes, then it is better to go to the market to trusted sellers. Rinse each tomato in cool water. Remove the stalk. If you notice defective fruits, remove them, they are not suitable for this recipe.

Take a sharp knife. Make a cruciform cut on each vegetable, not cutting slightly to the bottom side.

For the filling of the Armenian tomato appetizer, use fresh, spicy herbs: basil, parsley, dill, cilantro. Rinse and shake to remove excess moisture. Chop finely and add to a convenient container.

Peel hot green or red peppers from seeds, cut into small pieces. Remove the husk from the garlic, chop the pulp finely. Add both prepared ingredients to the spicy herb. Stir. The filling is ready. The amount of garlic and pepper can be increased or decreased according to your taste. By the way, instead of a pod of hot pepper, you can take ground.

Now stuff each tomato with cooked spicy green filling. Place in a suitable fermentation container. You can use a plastic cup, enamel pot, or glass jar.

Refill with cooled saline solution. Cover the top with a flat bowl or plate so that the vegetables do not float to the top and the pickling occurs evenly. Leave in a warm place for 3 days, during which time the small tomatoes should be well salted. You will get lightly salted tomatoes according to the Armenian recipe.

Armenian-style stuffed tomatoes with garlic are ready. Hope you enjoy this recipe. Transfer the finished tomatoes to a suitable container, fill with the solution, and store in the refrigerator until requested. Serve as a stand-alone snack or to complement meat, fish and main courses.

These are our tomatoes, delicious red pearls. An excellent option for a low-calorie healthy snack, both for every day and for a festive table. Bon Appetit!

What is good about the national cuisine of geographically close peoples: the products are practically the same, the taste is unusual, but not repulsive with unusualness. Familiar but new. Isn't this what the hostesses and masters want to diversify the table?

The best Armenian-style tomatoes are obtained from brown tomatoes. The main ingredients are garlic and a lot of herbs. If you've ever made pickled tomatoes, the cooking procedure will be familiar to you.

We will do all the calculations for 2 kg of tomatoes, this amount will just fill a rather large dish in which it is convenient to pickle them.

Let's get started?

Armenian tomatoes without vinegar

Despite the fact that there is no vinegar here, these Armenian-style tomatoes will be quite spicy and, moreover, noticeably salty. Not really a dietary dish, be careful.

We need:

• 2 kg of tomatoes;
• 2 hot red peppers;
• 1 head of garlic;
• 1 bunch of parsley;
• 1 bunch of cilantro;
• 1-2 sprigs of basil;
• 1 bay leaf.

The amount of brine depends on the dishes you will be cooking in. It may take a liter or two. For 1 liter. we will take water:

• 2 tbsp. l. salt.

A large saucepan is perfect as a crockery. We also need something to cover the tomatoes on top (plate or wooden circle) and bend. In the form of oppression, a jar filled with water perfectly goes.

1. Wash the dishes well.

2. We wash and leave the tomatoes to dry. We wash the greens, peel the garlic, remove the seeds from the peppers.

3. Finely chop greens, garlic and peppers, mix. This is our filling.

4. We do not cut the tomatoes completely, leaving about a centimeter. There are two options: cut in half or remove the "cap". Do what is more beautiful for you.

5. Fill the tomato cuts tightly with herbs, garlic and pepper.

6. We put the tomatoes in the dishes.

7. Prepare the brine: dilute the salt in water, add the bay leaf and bring to a boil, stirring occasionally, until the salt dissolves.

8. Let the brine cool and pour the tomatoes so that the liquid covers them. We put a plate on top, put oppression and put it in a cool place.

Armenian-style tomatoes will be ready in 2-3 days.

Advice: Place the tomatoes firmly on the bottom of the container to keep their shape. A higher place for tomatoes is softer.

Armenian tomatoes with pepper

These tomatoes will taste more like pickled tomatoes than the previous ones: they will contain vinegar, salt and sugar.

We will take:

• 2 kg of tomatoes;
• 2 hot red peppers;
• 2 bell peppers;
• 1 head of garlic;
• 1 bunch of parsley;
• 1 bunch of dill.

To fill 1 liter of water, we need:

• 2 tbsp. l. salt;
• 2 tsp Sahara;
• 3 tbsp. l. vinegar.

1. We prepare the dishes by thoroughly rinsing them. We do the same with a plate or a circle with which we will cover.

2. My tomatoes and let them dry. I also wash the greens, clean the garlic and peppers.

3. Grind garlic, peppers and herbs in a blender or meat grinder.

4. Cut the tomatoes - as in the recipe above, either in half, or partially remove the "caps" from above.

5. We fill the tomatoes with the filling.

6. We put tomatoes in prepared dishes.

7. Add salt and sugar to the water, bring to a boil, stirring until dissolved. Remove from heat and add vinegar.

8. Let the filling cool and fill the tomatoes with it.

9. We cover with a plate, put oppression and leave alone in a cool place.

3-4 days - and the tomatoes are ready! There is a similar recipe for pickled tomato in .

Advice: no need to shove the filling into the tomatoes if it doesn't fit anymore. Remaining - add soy sauce and vegetable oil and you have a wonderful vegetable dressing.

Armenian tomatoes with cabbage

It is impossible to ferment something without cabbage forming somewhere nearby. She and pickling are made for each other. No wonder she got into the tomatoes too. This recipe will make a squared appetizer - salty and crunchy!

We will need:

• 2 kg of tomatoes;
• 1 small head of cabbage;
• 4 bell peppers;
• 1 hot pepper;
• 2 large carrots;
• 1 head of garlic;
• 1 bunch of dill;
• 1 bunch of celery (leaves);
• 1 bunch of cilantro;
• 1 horseradish leaf.

For the brine you will need:

• 2 tbsp. l. salt;
• 2 tsp Sahara.

1. We prepare the dishes by washing and drying them. Let the covering plate and oppression be at hand.

2. Wash the tomatoes and let them dry. We clean the vegetables.

3. We peel the garlic in the same way, press in the garlic and set aside for now. Separate half of each bunch of greens.

4. Cut the cabbage into thin strips, and also cut the bell peppers. Finely chop hot pepper, three carrots on a coarse grater.

5. Finely chop half of the greens and mix with cabbage, carrots and peppers. The filling is ready.

6. Cut off the tops of the tomatoes, remove the core (but do not throw it away!). Rub inside with salt, stuff it tightly with vegetable filling and close with "lids".

7. We put a horseradish sheet in the dishes, on it - a layer of tomatoes. Sprinkle them with garlic, lay out the sprigs of herbs. On top - again a layer of tomatoes, sprinkle with garlic, put herbs and so on. The garlic should remain a little.

8. Prepare the brine: add salt to the water and bring to a boil, stirring until dissolved.

9. Remove the brine from the heat, add the tomato pulp and the remaining garlic to it, stir and pour the tomatoes until it cools.

10. We cover the tomatoes with a plate, put oppression and keep them at room temperature for a day. Then put it in the refrigerator.

After 4 days in the refrigerator, you can taste the Armenian-style tomatoes.

Advice: These "cabbage" tomatoes are good to serve with vegetable oil.

Delicious snacks for you!

I'm a fan of vegetables in general and tomatoes in particular. Once in my childhood, I could only eat tomatoes, abundantly sprinkled with sugar, all day long. Now it seems strange to me, but it’s not the point ... But my love for salted tomatoes began at the moment when I first tasted Armenian-style salted tomatoes with garlic. The combination of greens and garlic is always successful. But what it gives to tomatoes is something. Surprisingly fragrant, moderately salty, as befits lightly salted tomatoes, and spicy. I assure you that these tomatoes will not leave anyone indifferent!

Ingredients:

• tomatoes (preferably medium-sized) - 1 kg,
• garlic (large) - 1 head,
• greens (parsley, dill, cilantro) - a bunch (about 200 g),
• water - 1 l,
• salt - 2 tbsp. l.,
• sugar - a pinch.

The method of cooking lightly salted tomatoes in Armenian with garlic

For pickling and pickling, plump tomatoes are always taken, but here they must be just very dense and strong - so it will be easier to fill them with filling. We wash the tomatoes and wipe them dry. Then, with a very sharp knife, carefully cut off the top of each tomato - about a third. But we do not cut it off completely, but only make an incision so that a kind of lid inseparable from the tomato comes out. If you want more filling to fit into the tomato barrel (lovers of very spicy ones will like this), you can cut out a little pulp, literally half a teaspoon. In the future, we will not need this pulp anywhere, therefore, you can use it at your discretion.

Now we are preparing our green-garlic minced meat. We wash the greens, dry them and, after removing all the tough twigs, chop them finely. The proportions of parsley, cilantro, dill can be different. Here we focus only on the tastes of eaters and our own. For example, I like to have more dill and sometimes add a little celery, but I don't add cilantro to my husband's portion at all.

Add garlic to a bowl of herbs. We clean it and grind it with a fine grater or a garlic press. Throw in a pinch of salt and mix. The stuffing is ready!

Now we take our tomato barrels, put in each spoon or two fillings and cover with an impromptu lid, slightly pressing it.

We put the tomatoes filled with filling, seating them tightly to each other, in a container where they will be salted (deep plate / basin, saucepan), with the lids up.

And finally, the brine. It will be very simple water + salt, and I also throw sugar in there. It would seem that it is just a pinch, but this way the brine turns out to be more saturated. We will not add any more seasonings and spices, the tomatoes will get all their amazing taste from the filling.

The water for the brine can be slightly warm or very cold, the main thing is pre-boiled.

Pour the tomatoes with brine and press down with a press built from a plate of a suitable diameter and a can of water. We send this structure to a cool place for a couple of days, and then enjoy the wonderful taste!

Salted tomatoes in Armenian should be stored in the refrigerator.

This is the most delicious recipe for quick preparation of Armenian appetizers. And most importantly, it tastes awesome and will appeal to all lovers of spicy, savory pickles. Armenian-style tomatoes are ripe or unripe fruits stuffed with a variety of herbs, hot peppers and garlic. The appetizer is not only original and tasty, but also very beautiful, so it is not a shame to put it even on a festive table for dear guests.

Ingredients:

• tomatoes - 1500 g;
• hot chilli pepper - 1 pc .;
• dried laurel - 2 leaves;
• table salt - 110 g;
• basil greens - 1 bunch;
• parsley - 1 bunch;
• cilantro greens - 1 bunch;
• dill greens - 1 bunch;
• garlic - 1 head;
• water - 2000 ml.

How to cook tomatoes in Armenian

From the very beginning, we make the brine so that it has time to cool before salting the tomatoes in it. To do this, dissolve kitchen salt in water and add dried bay leaves. Bring the brine to a boil and boil for a couple of minutes. Next, remove from the stove and give it the opportunity to cool. We choose small, red, ripe tomatoes (although for this recipe you can take unripe, hard fruits) and without defects. We wash them, tear off the tails, if necessary. On each tomato we make an incision crosswise - this is where we will put the filling.

Chop parsley, cilantro, basil and dill and put in a bowl. Cut peeled hot peppers here and chop one head of garlic. Instead of capsicum, you can also take ground chili. You can add more or less spicy ingredients, depending on your taste.

Having laid all the stuffed tomatoes, fill them with cooled brine.

Cover the dish with a lid or plate and leave it at room temperature for 3 days.

Armenian tomatoes are ready.