Tomatoes are always delicious, but there is a recipe that is often called "cool": this dish leaves the table so that if it is not enough, not all guests will have time to try. Spicy, sweet-salty, soaked in aromatic oil - they perfectly complement any dish or will be a good snack for drinks of any degree.
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How is such a snack prepared
Cooking pickled tomatoes is very simple:
- Slices, quarters or halves of chopped tomatoes are placed in a container.
- Tomatoes are covered with herbs, garlic, spices, salt and sugar.
- Vinegar and refined (or unrefined, if an off-flavor is needed) vegetable oil are added to the mixture.
- The mixture is shaken slightly and left cool for several hours.
- If you prepare the mixture in the evening, the dish will be ready in the morning.
Pickled tomatoes can be harvested in jars for the winter - but they are especially good during the season when you can eat a freshly prepared dish.
What is required for cooking
To prepare a pickled tomato snack, you need to prepare the following:
- Ripe red and sweet tomatoes - at least 600-700 g.
- Garlic - at least 5 large cloves.
- Parsley, celery - 5-7 ripe twigs.
- Dill - half a bunch.
- Hot pepper - 5 rings (more or less - to the taste of the eater).
- Salt - 1 to 1.5 teaspoon.
- Sugar - up to 1.5 tablespoons (the exact dosage depends on the taste).
- Table vinegar 9% - 2 tablespoons.
- Vegetable oil - 2 tablespoons.
The dish tastes best with cold-pressed olive oil, but it goes well with sunflower oil and other types of refined oils.
How the dish is prepared
First you need to select the tomatoes. Looking for medium size, ripe, with juicy pulp. It is best to use thin-skinned varieties that are quickest to soak in marinade and other aromas and flavors.
Tomatoes are prepared like this:
- The fruits are doused with water and cut into quarters. Small fruits are cut in half, the attachment points of the cuttings are cut out in any case.
- The greens are thoroughly washed and cut into small pieces.
- A bit of hot pepper is added to the greens.
- Chopped garlic is added. The amount depends on the taste, but it is not recommended to put less than 5 slices.
Pickling
In a wide jar or other large container, a thin layer of herbs, a little chopped garlic, then a layer of tomatoes are placed on the bottom. On top of the layer, sprinkle with seasonings added to taste, put tomatoes again on top.
After the jar is full, it is poured with a solution of vinegar, If possible, you need to use a solution of wine or apple with a concentration of no more than 9%.
The can is sterilized, pasteurized and sent for storage. To do this, you must first put the container down with a lid, then it will be turned over.
How to make the right marinade
The main secret of this dish is the marinating time: the more, the better - but too long a process can kill all the taste. Therefore, the chef's task is to taste the composition. If something is missing - you need to add, if there is too much - you need to dilute the solution, reducing the concentration. When the composition is ready, it must be sent to the refrigerator to wait for its time.
If you put tomatoes in the right solution, they will become incredibly tasty in just a few hours.
Do you cook pickled tomatoes?
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Read also about Dutch tomatoes in the following article:Super early Dutch tomatoes for the greenhouse