Fast food stuffed tomatoes with dill and garlic. Recipe for Stuffed Tomatoes with Herbs and Garlic

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Excellent salty snack- 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 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 cook 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 the table. big platter, on laid out lettuce leaves.

Note: when preparing stuffed tomato 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 greens, 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 public 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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About tasty chips quick pickles read at the end of the article. And now it's time to conjure the "must have" tomato miracle on the summer menu.

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Dry salting with minced garlic and herbs - up to 8 hours

We need:

• Tomatoes hard grade- 1 kg
• Green onions - 1 small bunch
• Dill - 1 bunch
• Cilantro - 1 bunch
• Garlic - 2-3 medium cloves
• Juice of 1 lemon
• Salt - 1 tbsp. spoon with slide
• Sugar - 2 teaspoons without a slide
• Ground black pepper - 1 teaspoon without a slide

Important notes:

• Hard tomato varieties suitable for pickling are often referred to by the generic term "pink" in the market. We took medium sized vegetables. Each weighs 150-180 g.

Cooking.

Prepare washed dry tomatoes.

We remove the bed of the stalk with a knife: we cut out a green speck in a circle - in depth, like a funnel.

We cut each vegetable into 4 parts, crosswise - deeply, but not completely (!).

We put it in a large container, where we will salt it. Choice of glass, enamel, stainless steel.

Important nuance: for this container it should be easy to organize oppression, under which our tomatoes will be salted.

Prepare minced meat with garlic and herbs.

Finely chop the greens that we decided to use. We combine the cuts in a convenient bowl. Pass the garlic through a press, add to the greens and mix.

Sugar, salt and black ground pepper Mix together to get the seasoning mixture.

Extrude lemon juice from 1 lemon convenient way. For example, with pressure, roll the fruit with the palm of your hand on the table back and forth. Cut in half and squeeze the juice from both halves.

Stuff the tomatoes.

It is convenient to work with hands. We wash our hands and put the mixture of salt, sugar and pepper in the tomatoes. We don’t just salt on top of an ajar vegetable, but grease with sweet-pepper powder the entire surface of the cuts.

Now sprinkle lemon juice on each grated vegetable - again on the surface of the pulp in cuts. It is convenient to drip with a spoon to distribute the juice evenly.

Note!

Dry salting - great way salt the tomatoes different sizes in one batch. Of course, not babies and giants, but reasonable deviations from the average size are possible.

Thanks to the piece-by-piece processing of the salt mixture, we can focus on the size of the fruit and salt one tomato more or less than the other. Since the amount of salt, sugar and pepper we rely on the total weight of vegetables, it remains only to distribute the dressing on the tomatoes according to their size.

Processed vegetables are ready to accept minced greens. We fill them tightly with garlic mixture of greens. A little more caution! Vitamin minced meat should be between all slices, and not just in the center hole.

We send to pickle.

I put oppression on stuffed vegetables And leave at room temperature for 5-7 hours so that they are well salted.

Heavy construction can be two layers food film and a water container. Or a flat plate and a bottle of water. Whatever is convenient for you press all the vegetables to the bottom of the selected container.

When the salting time has passed, we remove the oppression and see what we got ...

Beauty: fragrant, fast and tasty!

Lightly salted cherry tomatoes in brine with lemon juice - 1 night

We need:

• Cherry tomatoes - 1 kg
• Drinking water - 1 l
• Greens (dill, parsley, cilantro) - each type 1/3 of large bunches
• Garlic - 4-5 medium cloves
• Salt - 3-4 tbsp. spoons (adjust to taste)
• Sugar - 1 tbsp. spoon
• Lemon juice - 4 tbsp. spoons
• Black peppercorns - 4 pcs.
• Carnation - 2 pcs.
• Bay leaf - 2 pcs.

Important details:

• Salt should be clean, without impurities - stone, coarse / medium grinding. No iodine and Chinese production.
• Vary the set of greens to taste. It will always be delicious, even only with dill or parsley.
• If the tomatoes are equally ripe, you can combine vegetables of different colors in the brine.

How to cook.

We prepare greens, garlic and cherry tomatoes.

My greens in running water, shake off and cut into large pieces.

We clean the garlic and leave it whole. If you took a very large clove, you can cut it in half lengthwise.

My tomatoes. In each vegetable we make a deep puncture with a toothpick (to the middle in depth) - at the point where the stalk was attached. You can use a cast thin wooden stick.

Make sure your toothpick is of good quality. Chips are too easily separated from cheap samples, which can fall into the dish.

I'm preparing the brine.

Bring the water to a boil and add sugar, salt, lemon juice, cloves, pepper, bay leaf to it. Stir, wait until it boils again, reduce the heat to medium and let it gurgle for another 5 minutes.

Salt tomatoes in brine.

It is convenient to salt in a saucepan - only enamel or stainless steel. We spread the tomatoes in a container, layering with coarsely chopped herbs and garlic. Pour the vegetables with hot (!) Pickle, cover with a lid (!), Let cool and set in the fridge for 1 night.

In the morning you can take the first test. You'll like it!

If left in the brine, the tomatoes will continue to pickle. It will not be possible to override. Graceful beauties are eaten quickly - in a couple of days maximum even in a small family.

Lightly salted tomatoes in a bag - up to 2 days

It cannot be said that the method is popular with us this summer. We decided to reduce the collision with plastic in the kitchen, at least in terms of dishes. Therefore, we use the algorithm for dry salting in the package for the most ordinary glass jar. It turns out just as fast and delicious! And what is especially convenient, you can store it in the same place.

And from the storage bag it is necessary to shift, otherwise the vegetables quickly cease to be appetizing.

To repeat the successful experience from the video, we need:

• Tomatoes (cut off the top) - 1 kg
• Medium bunch of dill
• Garlic - 4-5 medium cloves
• Sugar, salt, ground black pepper
• 2 packs

*Food grade plastic, or replace with 3 liter jar with capron lid.

Classic salted tomatoes "Armenian" - 36-48 hours

This is a classic of the genre when you have to be patient. For our taste, it is worth keeping the handsome “with hats” for 48 hours - the peak of harmonious salting for every taste.

We need:

• Tomatoes - 1 kg
• Dill - 1 bunch (both leaves and umbrellas)
• Garlic - 6 cloves
• Salt - 2 tbsp. spoons without a slide
• Spices (black peppercorns, bay leaf)
• horseradish leaf (optional)

Cooking.

We make a brine (preferably with a margin of 1.5-2 liters). We put salt according to the calculation 2 tbsp. spoons per liter of water. Add to boiled salt water dill stalks, a couple of young twigs, 2-3 bay leaves and 4-5 peppercorns. Let it boil for 3-4 minutes.

We prepare “Armenian” tomatoes, cutting a cap on each vegetable. We make a deep cut with a knife, as if separating the cap from the tomato, but do not cut it off completely. It turns out a "hat" that can be slightly opened.

Finely chop the dill and garlic.

We stuff tomatoes under a hat. We lay on the cut first pieces of garlic, then chopped dill slices - more, without stint.

We put “Armenians” with stuffing into an empty container where we will lightly salt vegetables. We cover with a sheet of horseradish (if any), a plate and put oppression (a jar or a plastic bottle of water).

Description

Green tomatoes with herbs and garlic- this is very tasty snack, not to cook which in the fall, at a time when green tomatoes appear on the shelves, is simply a sin! It turns out very spicy, spicy. The taste is really amazing! You can put such an appetizer on an everyday table, or you can also on a festive one. Green tomatoes with herbs and garlic go wonderfully with vodka. True, such tomatoes have a characteristically pronounced garlic smell, so if you are going to work or, say, on a date, it is better not to eat them. In other cases, they are not contraindicated. :)

The recipe for fermenting green tomatoes stuffed with garlic and herbs is very simple! You just need to prepare the filling, and then stuff the tomatoes with it. Next, green tomatoes should be fermented in a special brine for three to four days. After this time, the appetizer will be ready, and it can be included in your menu.

If you are indifferent to green tomatoes stuffed with herbs and garlic, and if you want to enjoy this wonderful appetizer prepared by yourself, then study first step by step photo their recipe is below. Follow all the instructions exactly, and then soon you will be able to please your household with a very tasty autumn dish.

Ingredients

• 
  (3 kg)
• 
  (1-2 pieces)
• 
  (3-4 tbsp chopped)
• 
  (3-4 tbsp chopped)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (1-2 pieces)
• 
  (4-5 pieces)
• 
  (10-12 cloves)
• 
  (2 tablespoons per 1 liter of water)
• 
  (1/2 tablespoon per 1 liter of water)

Cooking steps

The preparation of snacks begins with the choice of tomatoes. They should have a fairly dense peel, and the fruits themselves should be strong. Tomatoes brought home must be thoroughly washed from all contaminants, and then dried. paper towels. Then each fruit needs to be cut crosswise, but not completely. Tomatoes should not fall apart.



We clean the carrots and wash them thoroughly, and then chop (it is best to grate on coarse grater). Then let's get sweet bell pepper. He needs to remove the stalk and seeds. Then the pepper will need to be cut into small pieces. After that, mix the chopped vegetables.



Grinding hot pepper and garlic, and then mix them.



We thoroughly wash the greens (dill and parsley), dry it, and then chop it.



Shredded greens, garlic, carrots, as well as sweet and hot peppers are mixed in one bowl. We stuff the green tomatoes with the resulting "minced meat". For the brine, dissolve in boiling water the required amount of salt and sugar according to the recipe. Stuffed green tomatoes are placed in a saucepan and shifted with bay leaves and horseradish leaves, and then pour the brine prepared earlier.



The brine should completely cover the tomatoes. It is advisable to install some kind of load on top. For example, tomatoes can be covered with a plate, and a one and a half liter jar filled with water can be placed on it.



Soak green tomatoes stuffed with herbs and garlic in this state for 3-4 days. And then you can include them in your diet: they will be ready!



Bon appetit!

This recipe is sure to please lovers of tomato pickles. So sharp fragrant tomatoes also called "Armenians" - these are chic appetizer. They are moderately salty and spicy. Cooking them is easy and very fast. All ingredients are readily available and available in every kitchen.

A few words about the varieties of this recipe

If desired, a few clove buds and tarragon (tarragon) can be added to the marinade. They will give the tomatoes an incredible flavor. Try to make these salted tomatoes With fragrant 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. In this case, just hold them in the marinade a little longer. It turns out very tasty and healthy. Such lightly salted tomatoes are stored in the refrigerator for a long time, and every day they become only 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 with garlic inside. You can also cut off the top of the tomato completely. Put the stuffing there and cover with a hat. Do it the way you feel most comfortable. The main thing is that the filling remains inside the vegetables.

Ingredients:

ripe fleshy small tomatoes 600 g

garlic 1 medium head

hot pepper 0.5 pcs.

bay leaf 2 pcs.

black allspice 6 peas

coarse table salt 1 tbsp. l.

granulated sugar 1 st. l.

table vinegar 9% 2 tbsp. l.

purified water 1 l

ground coriander 1 tsp

small bunch of fresh dill

Servings: 6 Cooking time: 45 minutes

Feel free to multiply all the ingredients by two. No matter how much you do salted tomatoes will always be small. Especially since they only get better with time.

Recipe

Step 1: Cooking marinade for Armenians

Tomatoes stuffed with herbs and garlic must be poured only with warm marinade, with a temperature not exceeding 40 degrees. If you pour tomatoes with hot marinade, their peel may burst and the vegetables will lose their shape and beautiful appearance. Therefore, we will first prepare the marinade, and while it is cooling, we will take care of the rest of the processes.

So, in a small saucepan or saucepan, mix the dry ingredients: table salt, ground coriander, white sugar. Add lavrushka leaves and peas allspice. Pour the ingredients with a liter of purified water and put on fire. During heating, we will stir the marinade so that granulated sugar and salt are completely dissolved in 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 stalks can be placed on the bottom of the dish in which the tomatoes will be marinated. Peel the head of garlic. Pass the garlic cloves through a press and mix with chopped dill.



Step 3: Prepare the tomatoes

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



Step 4: Stuff the tomatoes

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



Step 5: Pour the warm marinade over the tomatoes

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



Step 6: Submit

After 24 hours, tomatoes can be tasted.



They go well with almost any dish: fried or boiled new potatoes, different cereals, pasta. And for fried meat dishes or fragrant barbecue it's just an indispensable snack. Just what you need for a delicious dinner.



Bon appetit!

And here's another good idea- put in Armenian tomatoes, in addition to dill, also basil with cilantro. Just a lot, no regrets. This is something incredible! Such a long pleasant aftertaste remains and a slight "point". Can't put it into words, you have to try! Perhaps I will appoint this cold appetizer as my favorite.

Greetings, my dear hostesses!

As you already know, our family is very fond of all kinds of spicy snacks. Especially those that do not take much effort to prepare and do not require any fantastic ingredients. Some of our favorite snacks are salted tomatoes with herbs and garlic. I always cook them with great pleasure, and they are eaten very quickly. Besides, this great option for feasts or picnics.

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

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

This option quick snack is prepared in one day, it is not for nothing that such tomatoes are popularly called "one-day" ones. In fairness, it should be said that they become even tastier after a couple of days. It is better to store them in the refrigerator for about a week - they do not last longer, peroxide. But on the other hand, 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 st. l. heaping salt (coarsely ground)
• Juice of half a lemon
• 2 tbsp. l. Sahara
• 3-5 garlic cloves
• 1 bunch dill
• 1 bunch cilantro (if you do not like cilantro, you can replace it with parsley or celery greens)

How will we cook

1. As you can see, this recipe is without vinegar, it is replaced by lemon juice, which will come to the tomatoes tender and refined taste. Besides the recipe will do those who cannot tolerate vinegar in any form.
2. First, we will select beautiful strong tomatoes, rinse them well. Dry with napkins. We also wash the greens, shake and spread on napkins so that the glass is excess moisture. Divide the garlic into slices, peel them.
3. Now 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 love more whole tomatoes, but choose them small and pierce with a fork. Then they are well salted.
4. Then we cut the greens with a knife or special culinary scissors. Put it in a blender, send the garlic cloves there and grind everything to a puree state.
5. Then we take any suitable container - a jar, a pan, you can even a package. We shift the green-garlic puree there, add salt, sugar, squeeze the lemon juice. We mix everything. If desired, you can add spices: basil, oregano, ground black pepper or a little red ground, mint or lemon balm.
6. Now in this green sauce lower the tomatoes, carefully turn them over so that they are saturated with sauce from all sides. We 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. We put the tomatoes in garlic-green sauce in the refrigerator. Stir gently from time to time.

During infusion in brine, the tomatoes will release juice, soak well with brine and the aroma of herbs. This marinade pickle will also come in handy for dressing other quick dishes. vegetable salads, it turns out very tasty, besides, it is very suitable for those who are on a diet. In any case, it is much better than mayonnaise!

If you are not against vinegar, then you can try to cook 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 garlic cloves
• Parsley, dill, cilantro - to taste
• 5 st. l. coarse salt (not iodized)
• 1.5 st. l. Sahara
• 5 black peppercorns
• 2-3 pcs. bay leaf
• 1 st. l. ground paprika
• 4 tsp vinegar (9%)

How will we cook

1. In principle, the preparation is the same, except that it is desirable to remove the skin from the washed tomatoes. To do this, remove the stalks from them and pour boiling water for a minute. Then hot water salt and pour tomatoes cold water. When the vegetables have cooled slightly, cut the skin crosswise on top and easily remove it like a stocking.
2. We put the prepared tomatoes in a saucepan or a vessel, a jar. Finely chop the washed greens and peeled garlic, sprinkle them on top of the tomatoes.
3. Pour half a liter of water into a saucepan, put salt, sugar and pepper there. Bring to a boil, stirring. Turn off the fire, pour in the vinegar, stir. Pour the brine into a container with tomatoes and herbs. Close the lid and let the vegetables cool to room temperature. Then we put them in the refrigerator. We store no more than a week. You can eat tomatoes the very next day.

I also love 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 prepared very simply, and you will now 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 him.

Ingredients:

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

How to cook

1. Wash the tomatoes, make an incision on each and cut off the top - the "hat". Then cut out the core of each tomato. Please note: the more pulp you cut from tomatoes, the more toppings it will be necessary to put them in them. Put the “hats” aside, they will still be useful to you.
2. Now wash the greens, shake it. By the way, you can take not only parsley, celery, but also dill, cilantro - any you like. If you do not digest celery at all, then it is quite possible to do without it.
3. Peel the garlic, finely chop. Chop the greens with a knife or culinary scissors. Mix greens with garlic. Stuff the tomatoes with the resulting mixture, and then cover them with “hats”. Put the stuffed tomatoes in a saucepan for pickling.
4. Then we prepare the brine: in a liter of cold drinking water add 2 tablespoons of salt, mix until completely dissolved. Pour the vegetables with the resulting brine, cover with a lid or plate, put oppression on top.
5. Let's remove the tomatoes cool place for 3 days (best, of course, in the refrigerator). And then you can already remove the oppression, remove the tomatoes from the brine and serve.

These are delicious light-salted tomatoes in Armenian style! Spicy, with garlic!

Quick way: dry pickling stuffed tomatoes

But you, of course, are interested in how to make stuffed tomatoes in a quick dry pickle way. Here the technology is quite simple. We take neither vinegar nor citric acid. Tomatoes are selected 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, like Armenian tomatoes. You can cut off the lid from above, or you can, on the contrary, cut the tail with the stalk from behind and remove part of the pulp. The more pulp you cut out, the more salt you will need to put in. A quarter of a teaspoon is the minimum if the tomatoes are small and the pulp is cut out a little. And so you can put half a teaspoon.
2. Then finely chop the washed greens, chop the garlic cloves. Mix everything, add salt and grind. The taste of the resulting mass should be very salty. Do not be alarmed - the tomatoes will then absorb almost all this salt.
3. Stuff the tomatoes with a green mixture, cover them with tomato "hats". If you cut out the tail, then we don’t cover it with anything. We lay vertically in a suitable container, you can - in two or three floors, tightly to each other. Sprinkle each row with greenery.
4. Close the dish with a lid, leave for several hours at room temperature. Then put in the refrigerator. Fragrant in a day salted tomatoes ready!

On a note

If you have tomatoes of different sizes, then do not mix the herbs and salt in advance. Mix greens with garlic, and pour salt directly into each tomato, based on its size. For one medium tomato a quarter of a teaspoon of salt will go. If the tomato is small, then put less salt, if large, then more. Then start with greens with garlic. And then - all the same. Simply and easily!

Then, in the process of salting, juice will begin to stand out in each tomato, which will mix with salt, and a brine will turn out. Tomatoes will be saturated with the aroma of garlic and herbs, they will become amazingly tasty, and without vinegar and any other acid. Take this recipe to heart. Something tells me you'll like it!

Today we have seen how much there is interesting ways cook salted tomatoes with herbs and garlic. This is a very exciting process, it is so addictive! And causes the constant approval of family, guests, distant and close relatives when tasting finished product. Enjoy your meal!

Lover of blanks, Elena Osipova