How to pickle stuffed tomatoes. Tomatoes stuffed with herbs and garlic

Tomatoes stuffed with herbs and garlic are an original and unusual appetizer that perfectly complements a dinner dish and easily decorates even a festive table. It is prepared quite simply and quickly, but it turns out very tasty and beautiful. Let's take a closer look with you on how to cook stuffed tomatoes and surprise your loved ones.

Salted tomatoes stuffed with herbs and garlic

Ingredients:

• brown tomatoes - 12 pcs.;
• boiled water - 3 l;
• vinegar 6% - 250 ml;
• granulated sugar - 3 tbsp. spoons;
• salt - 2 tbsp. spoons;
• garlic - 15 cloves;
• fresh dill and parsley - 1 bunch;
• cloves - 3 pcs.;
• grain mustard - to taste;
• bay leaf - to taste;
• red hot pepper - to taste.

Cooking

Wash the tomatoes thoroughly and dry with a towel. Rinse all greens, shake and finely chop. We clean the garlic and cut each clove into halves. Then we make a small incision on the tomato, put garlic and some greens in it. Put the remaining garlic and herbs on the bottom of a clean jar, fill the container with tomatoes. Rinse the hot pepper and remove the seeds. Boil some water, add sugar and salt to it. Mix everything thoroughly so that the crystals are completely dissolved. Next, pour in the vinegar, throw in a bay leaf, put, cloves and hot peppers. Cook the marinade for 1-2 minutes at a slight boil and carefully pour it over our tomatoes in a jar to the very top. Cover everything with a lid and put the tomatoes in a warm place for about 3 days. Ready-made greens are moderately salty with a sour-sweet aftertaste.

Tomatoes with herbs and garlic

Ingredients:

• red tomatoes - 6 pcs.;
• garlic - 2 cloves;
• onion - 2 pcs.;
• fresh herbs - 10 tbsp. spoons;
• spices.

Cooking

We thoroughly wash the tomatoes, wipe them with a towel, cut off the lid and carefully, with a teaspoon, take out all the pulp. Sprinkle the inside of the tomatoes with salt and pepper to taste. We rinse the greens, finely chop. We clean the bulbs from the husk, chop them into half rings and sauté until golden brown in vegetable oil. Rub the garlic on a fine grater or simply squeeze it through a press. Then we spread the onion with garlic to the chopped greens, add some salt to taste and mix thoroughly. Carefully fill the tomatoes with the resulting filling, cover with a previously cut lid on top, and serve the original appetizer to the table.

Pickled tomatoes stuffed with herbs and garlic

Ingredients:

• ripe tomatoes - 1.5 kg;
• water - 1 l;
• fresh herbs - 200 g;
• apple cider vinegar - 75 ml;
• honey - 3 tbsp. spoons;
• coarse salt - 2 tbsp. spoons;
• garlic - 5 cloves;
• cloves - 3 pcs.;
• coriander seeds - 1 teaspoon.

Cooking

Wash the tomatoes and dry them on a towel. Then carefully, using a teaspoon, remove the pulp from the tomatoes and transfer it to a plate. Add fresh herbs, pre-washed, dried and finely chopped. We clean the garlic, chop it and put it to the greens.

Now we fill the tomatoes with green stuffing and put them in a clean container. Pour water and vinegar into a separate pan, add salt and spices to taste. We put the dishes on the fire and bring to a boil, stirring. Then carefully remove the marinade from the heat and leave to stand for 15 minutes. Then add honey and mix well. Pour the tomatoes with hot marinade and leave them for about 12 hours. After that, cover with lids and remove the tomatoes exactly for a day in the refrigerator.

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An excellent salty snack is tomatoes stuffed with herbs and garlic. It is easy to prepare, the dish turns out very beautiful in appearance and appetizing.

Recipe for Stuffed Tomatoes with Herbs and Garlic

You will need:

• 8-10 pcs. tomatoes
• 4 tooth garlic
• 2 onions
• salt
• fresh herb mix - 1 cup
• black pepper

How to cook stuffed tomatoes with herbs

1. We start cooking tomatoes stuffed with herbs and garlic by preparing the base - i.e. the tomatoes themselves: we wash them well, cut off the tops, take out the core and grease the inside with salt, you can add a little black pepper. The tomatoes will stand and be well fed with spices while we prepare the filling for them.

2. We wash the greens and chop well. Chop the onion and fry until golden brown.

3. Peel and mince the garlic with a garlic press.

4. We combine the cooled onions, herbs and garlic and carefully stuff all the tomatoes. Tomatoes stuffed with herbs and garlic are completely ready to eat.

It remains to prepare a side dish or any meat dish and you can invite everyone to the table! And for a side dish, we advise you to cook a delicious dish -.

Recipe for Stuffed Tomatoes with Carrots and Nuts

Stuffed tomatoes can be cooked with many other vegetables. Today we will add carrots, nuts and prepare tomatoes stuffed with carrots, herbs, nuts and garlic.

You will need:

• 6-8 pcs. tomatoes
• 0.5 st. nuts
• 3 tooth garlic
• 4 carrots
• 5-6 art. l. sour cream
• salt, herbs

How to cook stuffed tomatoes with carrots and nuts

1. Cut off the tops of the tomatoes, carefully remove the core and leave.

2. Cut the pulp of the tomato into cubes, grate the carrots, chop the nuts and garlic. Mix everything, add sour cream, salt and spices.

3. Stuff the tomatoes with the prepared stuffing and cover them with hats.

Serve tomatoes stuffed with carrots, herbs, and garlic on a large platter, on lettuce leaves.

Note: When cooking stuffed tomatoes, choose firm, even slightly greenish vegetables. So they are easier to stuff, do not soak and turn out juicy and whole in the finished dish.

Recipe for Daily Stuffed Tomatoes

Cooking tomatoes stuffed with herbs and garlic, daily. The name of the dish speaks for itself - tomatoes stuffed with herbs and garlic, daily allowance can be eaten after 24 hours. Stock up on patience!

You will need:

• 6-8 pcs. tomatoes
• 8 tooth garlic
• 1 st. finely chopped greens
• 2 tbsp. l salt
• 1/3 st. vinegar
• sugar
• spices

How to cook daily stuffed tomatoes

1. Chop the herbs, chop the garlic and combine them together.

2. Cut the tomatoes in half, but not completely, so that you can fill them.

3. We spread the filling of garlic and herbs in each and put it tightly together in a glass jar.

4. We are preparing a marinade for tomatoes stuffed with herbs and garlic, daily. Combine vinegar with salt and spices. Sugar (you can add 1 tablespoon, you can 2, see to taste), do not spare spices: allspice, black peppercorns, bay leaf and other favorite spices that are used for fermentation. We mix all the ingredients and leave to stand for a while.

5. Pour marinade over tomatoes.

Tomatoes stuffed with herbs and garlic are ready, the daily allowance will be in 24 hours. Keep refrigerated. The recipe for a daily tomato stuffed with herbs and garlic is easy to prepare, but it's just a godsend, especially after the holidays. There are many recipes for daily tomatoes stuffed with herbs and garlic, the most widely used on our page.

Enjoy your meal!

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Stuffed green tomatoes for the winter is a harvesting option that I tried relatively recently, the current harvesting season is only the third. For the previous two, several methods of stuffing and types of stuffing were tested. But as a result, only one took root - green tomatoes stuffed with carrots, pepper (hot) and garlic. The recipe is distinguished by a fragrant and very burning filling, which makes the appetizer so invigorating. Spicy lovers will certainly appreciate it! Cooking such tomatoes is simple and quick - chop the vegetables for the filling, stuff the tomatoes with it, pour them with marinade and sterilize. It took me about an hour and a half to do everything.

Ingredients (for 3 cans of 720 ml):

• green tomatoes, medium-sized - 1 kg,
• carrots - 150 g (2 medium-sized pieces),
• garlic - 1 head (40-50 g),
• hot pepper - 1 large pod (about 30-35 g),
• clove buds - 6 pcs.,
• bay leaf - 3 pcs.

• water - 1 l,
• salt - 1.5 tbsp. l.,
• sugar - 3 tbsp. l.,
• peppercorns (a mixture of 5 peppers) - 1/2 tsp,
• vinegar 70% - 1 tsp.

How to cook stuffed green tomatoes for the winter

Since the preparation of the filling and stuffing the tomatoes takes very little time, the first thing we do is prepare the jars. I prefer to take jars of 720 ml or a maximum of 1 liter for such tomatoes, because it is simply inconvenient to put stuffed vegetables in large ones. The jars are thoroughly washed and sterilized, I fry them for 10 minutes. microwave at maximum power. Let the lids boil for 5 minutes.

As soon as the jars are ready, we start with vegetables. It is better to take small tomatoes for such a preparation - it will be difficult to pack large ones tightly into jars, which means that it is likely that the filling will partially fall out of them, in addition, small tomatoes will marinate faster and better. Mine and let them dry. We clean the carrots, garlic and pepper, rinse and also let dry. Seeds from pepper can not be removed or partially removed - so the appetizer will turn out sharper. I decided to leave some of the seeds.

The finer the vegetables for the filling are ground, the more convenient it will be to stuff the tomatoes with them. I got such a burning and fragrant mixture.

Now take a tomato, cut it in the middle by about 2/3.

Then carefully open the cut, fill it with stuffing and lightly squeeze the halves to secure it inside the tomato. At first, I doubted that the filling would hold in the cut and not fall out. But no. Everything works great and nothing falls out.

In dry sterile jars we put a bay leaf and 2 cloves each, after which we put the stuffed tomatoes in them as tightly as possible. The remaining filling (if any) is distributed among the banks. I don't have a crumb left.

Set the filled jars aside and prepare the filling. Pour salt and sugar into a saucepan, add pepper. Pour it all with water, bring to a boil, let it boil for a couple of minutes, remove from the stove and pour in the vinegar.

Fill jars with tomatoes with the resulting marinade. Peppercorns are distributed among the jars along with the filling.

As soon as the marinade is poured over the tomatoes, cover them with lids and set to sterilize for 15 minutes. after boiling water. After that, screw the lids on and put the jars on the lids. Don't worry, if the tomatoes are packed tightly, the filling will stay in place, and if it does fall out, then very little. We warmly wrap the banks. We remove for storage only after complete cooling.

If you still have any questions about stuffing green tomatoes, then watch this video.

An easy recipe for fragrant pickled tomatoes. This dish is a great addition to lunch or dinner, and it takes very little time to prepare it. Pickled tomato lovers manage to make this dish all year round, as 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 fermentation, it is necessary to choose fruits that are not overripe and of the same degree of maturity.

I cook food according to the list.

Ripe, but not soft, tomatoes are washed and wiped dry.

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

Cut the peeled garlic into slices or strips.

My all 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 dip the chopped celery into the boiling brine for about 30 seconds.

I take out the celery with a slotted spoon. I leave the brine to boil over low heat.

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

Then again I put some greens and garlic, a layer of tomatoes. So I put the tomatoes and greens to the very top of the jar.

I pour the tomatoes with boiling brine. I have a little brine left, I do not pour it out. The next day I check: if the tomatoes have absorbed the brine a little, and the jar is incomplete, I add the brine to the top.

I cover the jar with a saucer, put it on a plate or tray (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!