Recipe for quick-cooking lightly salted stuffed tomatoes. Recipes for lightly salted tomatoes: quick cooking in a saucepan. Recipe for stuffed tomatoes with carrots and nuts

Quick lightly salted

tomatoes N1

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1-1.5 kg of tomato, chopped on both sides
Marinade for 1 liter of water
2 tbsp. salt
5 tbsp. Sahara
150 ml 5% vinegar
peppercorns, dill, garlic

Place all ingredients into boiling water. When it boils again, place the tomatoes in one layer in this marinade, using a wide pan. Cover with a lid and simmer on the lowest heat you have for 7-10 minutes. Turn off and leave overnight. In the morning, transfer to the refrigerator. In the evening the tomatoes will be ready.
Bon appetit.

Quick pickled tomatoes N2

The resulting tomatoes are almost no different from tomatoes prepared in the usual way - with 4 weeks of ripening.

The girl who gave me this recipe assured me that the tomatoes acquire the right taste the very next day after cooking. But I forgot about them and remembered only 3 days later. The three day old tomatoes were quite good.

There is one point you need to pay attention to.

When cooked, the skin of tomatoes bursts. Needling doesn't help.

COMPOUND

For a 1.5 liter jar

tomatoes, 3 cups (750ml) water, 4 teaspoons salt, 1 teaspoon sugar, 4~5 ml 70% vinegar, 3~5 bay leaves, 10~15 black peppercorns, 5 allspice peas, 1 small hot pepper

Place salt, sugar, bay leaves, two types of peppercorns and a hot pepper pod into a saucepan. Pour in water and vinegar. Bring the brine to a boil.

Using a narrow knife, make a puncture in the center of the tomatoes (through the stalk).

Place the tomatoes in the brine and boil for 2~3 minutes (turn over if necessary). Place the tomatoes in parts so that they are in one layer in the pan.

Place the boiled tomatoes in a jar. When the jar is full, fill it to the top with brine, trying to get the spices into the jar.

Leave at room temperature.

Ready on the second day.

Lightly salted tomatoes

We all know what salty and

, and here lightly salted tomatoes For many, this will probably be a new thing.

In any case, you can try this recipe to add interesting variety not only to everyday food, but also to the set of dishes for the holiday table. It is very simple and will not require much time and effort from you.

Choose for small but dense tomatoes.

Select a pan so that a layer of several tomatoes can fit on the bottom.

Do not fill them with hot brine, as may burst.

Lightly salted tomatoes - homemade recipe.

Water - 1.5 l

Salt - 3 tbsp. spoons

Sugar - 1 tbsp

Fresh tomatoes about 1.5 kg.

Onions - 1 pc.

- one and a half heads

Allspice to taste

Bay leaf to taste

Dill - 150 g

First prepare the brine. To do this, you need to dissolve sugar and salt in warm water.

Wash the tomatoes and place them in a single layer on the bottom of the pan.

Place on tomatoes in circles, pepper, garlic and bay leaf, divided into slices.

Wash the dill and place half on top of the tomato.

Next, cover the tomatoes with the second part of the dill and fill them with brine. Don't forget - it shouldn't be hot.

Cover the pan with a lid and leave for three days at normal room temperature.

After this, you need to put the fairly well-salted tomatoes in the refrigerator.

Lightly salted tomatoes ready. To store, leave them in the refrigerator.

Such tomatoes may resemble something between salted and

pickled tomatoes, but they will undoubtedly surprise your household,

as well as guests.

Bon appetit!

Greetings, my dear hostesses!

As you already know, our family loves all kinds of spicy snacks. Especially ones that don’t take a lot of effort to prepare and don’t require any fancy ingredients. One of our favorite snacks is lightly salted tomatoes with herbs and garlic. I always cook them with great pleasure, and they are eaten very quickly. In addition, this is a great option for a feast or picnic.

What I like about this recipe is that it allows you to use your imagination. After all, you can cook it a little differently each time: vary the components of the greens to taste, make the tomatoes stuffed or simply in green sauce, early ripened or classic, in a marinade or using the “dry salting” method.

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

This option for a quick snack is prepared in one day; it is not for nothing that such tomatoes are popularly called “one-day-old”. To be fair, it should be said that they become even tastier after a couple of days. It’s best to store them in the refrigerator for about a week – don’t keep them longer, they will turn sour. But you can add new tomatoes to the resulting brine - the main thing is not to confuse them with those that have already been well salted.

Ingredients:

• 8-10 pcs. tomatoes (preferably small)
• 1 tbsp. l. heaped salt (coarsely ground)
• 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?

1. As you can see, this recipe does not contain vinegar, it is replaced by lemon juice, which will give the tomatoes a delicate and refined taste. In addition, the recipe is suitable for those who cannot tolerate vinegar in any form.
2. First, we will select beautiful, strong tomatoes and wash them well. Dry with napkins. We also rinse the greens, shake them and place them on napkins to drain off excess moisture. Divide the garlic into cloves and peel them.
3. Now we will 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 prefer whole tomatoes, but we choose small ones and pierce them with a fork. Then they are well salted.
4. Then cut the greens with a knife or special culinary scissors. Put it in a blender, add the garlic cloves and grind everything to a puree.
5. Then take any suitable container - a jar, a pan, maybe even a bag. We transfer the green-garlic puree there, add salt, sugar, and squeeze out lemon juice. Mix everything. If desired, you can add spices: basil, oregano, ground black pepper or a little ground red pepper, mint or lemon balm.
6. Now we dip the tomatoes into this green sauce and 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. Place the tomatoes in the garlic-green sauce in the refrigerator. Mix them carefully from time to time.

During infusion in the brine, the tomatoes will release juice and become well saturated with brine and the aroma of herbs. This brine marinade will also be useful for dressing other quick vegetable salads; it turns out very tasty, and is also very suitable for those who are on a diet. Either way, it's much better than mayonnaise!

If you don’t mind vinegar, then you can try making quick, lightly salted tomatoes according to the following recipe.

Lightly salted tomatoes with herbs and garlic, classic with vinegar

Ingredients:

• 0.5 kg medium sized 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 leaf
• 1 tbsp. l. ground paprika
• 4 tsp. vinegar (9%)

How will we cook?

1. In principle, the preparation is the same, except that it is advisable to remove the skin from the washed tomatoes. To do this, remove their stalks and pour boiling water over them for a minute. Then add hot water and pour cold water over the tomatoes. When the vegetables have cooled slightly, cut the skin on top crosswise and easily remove it, like a stocking.
2. Place the prepared tomatoes in a saucepan or container or jar. Finely chop the washed greens and peeled garlic and sprinkle them on top of the tomatoes.
3. Pour half a liter of water into a saucepan, add salt, sugar and pepper. Bring to a boil, stirring. Turn off the heat, add vinegar and 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 enjoy the tomatoes the very next day.

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

Lightly salted tomatoes stuffed with herbs and garlic

This is a classic recipe, the so-called “Armenians”. Strong, firm tomatoes are suitable for this.

Ingredients:

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

How to cook

1. Wash the tomatoes, make an incision on each one and cut off the top - the “cap”. Then cut out the core of each tomato. Please note: the more pulp you cut out of the tomatoes, the more filling you will need to put in them. Put the “hats” aside, they will be useful to you.
2. Now wash the greens and shake them. By the way, you can take not only parsley and celery, but also dill, cilantro - any kind you like. If you can’t digest celery at all, then you can do without it.
3. Peel the garlic and chop finely. Chop the greens too with a knife or culinary scissors. Mix herbs with garlic. Stuff the tomatoes with the mixture and then cover them with caps. Place the stuffed tomatoes in a saucepan for pickling.
4. Then prepare the brine: pour 2 tablespoons of salt into a liter of cold drinking water, stir until completely dissolved. Pour the resulting brine over the vegetables, cover with a lid or plate, and place pressure on top.
5. Place the tomatoes in a cool place for 3 days (preferably, of course, in the refrigerator). And then you can remove the oppression, remove the tomatoes from the brine and serve.

These are the delicious lightly salted tomatoes you get the Armenian way! Spicy, with garlic!

Quick method: dry salting stuffed tomatoes

But you, of course, are interested in how to quickly make stuffed tomatoes using the dry salting method. The technology here is very simple. We do not use vinegar or citric acid. We select tomatoes that are medium-sized, 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 per tomato.

1. We cook tomatoes the same way we cook tomatoes in Armenian style. You can cut off the top of the cap, or, on the contrary, you can cut out the tail with the stalk from behind and remove part of the pulp. The more pulp you cut, the more salt you will need to add. A quarter of a teaspoon is the minimum if the tomatoes are small and there is not much pulp cut out. You can also add half a teaspoon.
2. Then finely chop the washed greens and chop the garlic cloves. Mix everything, add salt and grind. The resulting mass should taste very salty. Don’t be alarmed - the tomatoes will then absorb almost all of this salt.
3. Stuff the tomatoes with the green mixture and cover them with tomato caps. If you cut out the tail, then we don’t cover it with anything. We place them vertically in a suitable container, perhaps two or three stories high, close to each other. Sprinkle each row with greens.
4. Cover the dish with a lid and leave for several hours at room temperature. Then put it in the refrigerator. In a day, the fragrant lightly salted tomatoes are ready!

On a note

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

Then, during the pickling process, each tomato will begin to release juice, which will mix with salt to form a brine. The tomatoes will be saturated with the aroma of garlic and herbs and will become amazingly tasty, without vinegar or any other acid. Take this recipe into service. Something tells me: you will 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 family, guests, distant and close relatives when tasting the finished product. Enjoy your meal!

This recipe is sure to please fans of tomato pickles. These spicy, aromatic tomatoes are also called “Armenians” and are a delicious appetizer. They turn out moderately salty and spicy. They are easy to prepare and very quick. All ingredients are easily available and can be found in every kitchen.

A few words about the varieties of this recipe

If desired, you can add a few buds of cloves and tarragon to the marinade. They will give the tomatoes an incredible aroma. Try cooking these lightly salted tomatoes with aromatic dill and garlic, and it will be love at first sight. I promise:)

According to this recipe, you can ferment not only ripe tomatoes, but also brown and even green ones. In this case, just keep them in the marinade a little longer. It turns out very tasty and healthy. These lightly salted tomatoes are stored in the refrigerator for a long time, and every day they only become tastier.

There are several options for how to cut Armenian tomatoes in order to stuff them. You can cut the vegetables in half without cutting a few centimeters to the end and put dill and garlic inside. You can also not completely cut off the top of the tomato. Put the filling there and cover with a cap. Do what is most convenient for you. The main thing is that the filling remains inside the vegetables.

Ingredients:

ripe fleshy small tomatoes 600 g

garlic 1 medium size head

hot pepper 0.5 pcs.

bay leaf 2 pcs.

black allspice 6 peas

coarse table salt 1 tbsp. l.

granulated sugar 1 tbsp. l.

table vinegar 9% 2 tbsp. l.

purified water 1 l

ground coriander 1 tsp.

small bunch of fresh dill

Number of servings: 6 Cooking time: 45 minutes

Feel free to multiply all ingredients by two. No matter how much you make, there will never be enough lightly salted tomatoes. Moreover, over time they only become tastier.

Recipe

Step 1: Prepare the marinade for the Armenians

Tomatoes stuffed with herbs and garlic should only be filled with warm marinade, at a temperature no higher than 40 degrees. If you pour hot marinade over tomatoes, their skins may burst and the vegetables will lose their shape and beautiful appearance. Therefore, first we will prepare the marinade, and while it is cooling, we will proceed with the remaining processes.

So, in a small saucepan or saucepan, mix the dry ingredients: table salt, ground coriander, white sugar. Add bay leaves and allspice peas. Pour the ingredients with a liter of purified water and put on fire. While heating, we will stir the marinade so that the granulated sugar and salt are completely dissolved in the water. When the marinade boils, turn off the heat and add table vinegar to the mixture. Stir and leave the marinade to cool.



Step 2: Mix garlic with dill

Wash and dry a small bunch of dill. Finely chop the greens. If desired, dill stems can be placed on the bottom of the dish in which the tomatoes will be pickled. Peel the head of garlic. Pass the garlic cloves through a press and mix with chopped dill.



Step 3: Preparing the Tomatoes

Wash and dry the tomatoes. Choose ripe, firm fruits without defects or dents. Using a sharp knife, make a cross-shaped cut on top of each tomato down to about half of the tomato.



Step 4: Stuff the tomatoes

Cut the hot pepper into thin rings. Now put a ring of hot pepper inside each tomato. Using a teaspoon, put a little mixture of dill and garlic inside the tomato. Place the stuffed tomatoes, cut side up, in a saucepan or deep enamel bowl.



Step 5: Pour warm marinade over tomatoes

When the marinade has cooled sufficiently, carefully pour it over the stuffed tomatoes. Cover them with a lid and put them in the refrigerator for a day.



Step 6: Submission

After 24 hours, the tomatoes can be tasted.



They go well with almost any dish: fried or boiled new potatoes, various cereals, pasta. And for fried meat dishes or aromatic shashlik, this is simply an irreplaceable snack. Just what you need for a delicious dinner.



Bon appetit!

Here’s another good idea - add basil and cilantro to Armenian tomatoes, in addition to dill. Just a lot, without regrets. This is something incredible! Such a long pleasant aftertaste and a slight “sharpness” remain. Words cannot describe it, you have to try it! I think I’ll make this cold appetizer my favorite.

An easy recipe for making flavorful pickled tomatoes. This dish will perfectly complement lunch or dinner, and it will take very little time to prepare. Lovers of pickled tomatoes manage to make this dish all year round, since now it is not a problem to buy tomatoes even in winter. But still, the most delicious pickled tomatoes are obtained from homemade vegetables with fresh, juicy herbs from the garden. Today we will cook tomatoes pickled with garlic and herbs.

For pickling, it is necessary to choose fruits that are not overripe and of the same degree of ripeness.

I prepare the products according to the list.

I wash ripe but not soft tomatoes and wipe them dry.

In order for the tomatoes to ferment faster, I use a knife to cut out small indentations in the place where the stalk is attached.

I cut the peeled garlic into slices or strips.

I wash all the greens. I cut the celery stalks into pieces 1.5-2 cm long.

Coarsely chop the parsley, dill and top of the celery.

Pour water into a saucepan, add salt and sugar, bring to a boil. I place chopped celery in boiling brine for about 30 seconds.

Using a slotted spoon I remove the celery. I leave the brine to simmer over low heat.

At the bottom of a clean three-liter jar I put a little chopped garlic, a little greenery (including celery taken out of the brine), then tomatoes - with the notches facing up.

Then I again add some herbs and garlic, a layer of tomatoes. So I stack the tomatoes and herbs to the very top of the jar.

I pour boiling brine over the tomatoes. I still have a little brine left, I don’t throw it away. The next day I check: if the tomatoes have absorbed the brine a little and the jar is not full, I add brine to the top.

I cover the jar with a saucer, place it on a plate or tray (the brine may leak out) and leave it in a warm room for 3 days.

During this time, the brine will become cloudy and bubbles will appear, which means that the fermentation process has begun. I cover the jar with a plastic lid and put it in the refrigerator.

A day later, tomatoes pickled with garlic and herbs are ready!

I store pickled tomatoes in the refrigerator or cellar.

Enjoy your meal!

This simple recipe for quick-cooking lightly salted tomatoes will help you out not only if you didn’t have time to stock up on homemade pickles in the summer. It happens that in the midst of the winter preparation season in full swing, when jars of canned vegetables are rolled in one after another, sometimes you so unbearably want to eat something salty right now, without waiting for the arrival of cold weather. It is at such moments that simple and quick recipes for lightly salted vegetables come in very handy. It turns out that almost any vegetable can be lightly salted, the main thing is to choose the right ingredients for the brine. For example, the brine for preparing lightly salted cucumbers, to my taste, is completely unsuitable for tomatoes. And according to the option proposed below for quick preparation of lightly salted tomatoes, on the contrary, you can lightly salt not only tomatoes, but also peppers and cucumbers. The method is quite interesting and immediately won me over because the tomatoes really get ready very quickly. You can enjoy them within a day. After two days of inactivity, they taste closer to salty.

Ingredients:

• tomatoes – 1 kg,
• onion – 1 pc.,
• allspice – 3-4 pcs.,
• black peppercorns – 3-4 pcs.,
• garlic – 1 small 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: for lightly salted tomatoes, it is better to take an enamel pan with a capacity of 2.5-3 liters so that the tomatoes can be placed in it in one layer. The enamel inside the pan should not have any cracks or chips. I use a stainless steel pan to pickle tomatoes. But I don’t store vegetables in it for a long time - every other day I transfer them to a plastic container.

How to cook quick lightly salted tomatoes

It is better to choose tomatoes for pickling that are strong, small and of the same size. If they also turn out to have tails (peduncles), leave them, do not tear them off. With them, ready-made tomatoes look more interesting and attractive, and they are more convenient to eat, because the tails are great for use as a handle-holder.

One more thing. Anyone who has already tried lightly salting tomatoes knows that they take longer to dry than the same cucumbers, for example. So, to speed up this process as much as possible, you need to pierce them with a toothpick in two or three places. If you need the tomatoes to be salted even faster, then we will do the following. Wash the tomatoes thoroughly and, after scalding with boiling water, carefully remove the skin. For convenience, you can make a shallow cross-shaped incision.

The tomatoes have been prepared and you can start making brine. To do this, first divide the garlic into cloves, peel it and place it in whole cloves in a pan. Add salt and sugar to it, add water and let the brine boil.

Let it 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 taste.

Place tomatoes on this fragrant pillow.

Fill them with cooled brine.

Cover the pan tightly with a lid and put it in the refrigerator for about a day.

Then you can try! These tomatoes don’t last long in the refrigerator—a week or a week and a half maximum—so it’s better to lightly salt them in small portions.