Armenian-style tomatoes: spicy and spicy stuffed tomatoes. The Best Traditional Armenian Tomato Recipes

We choose dense tomatoes of the same size and degree of maturity so that the tomatoes are salted at the same time. We cut off the stalks, rinse under running water.

We make a deep cruciform incision on one side, cutting the tomatoes more than half in height.

We choose greens to your taste: you can take more basil or add a sprig of tarragon, remove celery or cilantro, replacing these herbs with the usual dill and parsley. Rinse all greens, dry and finely chop.

With a sharp knife, finely chop the garlic cloves (or three on a grater). Cut off two or three rings of hot pepper, discard the seeds. We cut the pepper into small pieces. Add to greens, mix.

Preparing the filling for the tomato. In boiled water, add table salt (not iodized) and a leaf of lavrushka. Let it boil, turn it off. We put in a container with cold water, cool the brine to room temperature.

Fill the tomatoes with the prepared spicy mixture, stuffing the cuts tightly. Put in a bowl or saucepan of a suitable size.

Pour the chilled brine over the tomatoes. Place an inverted plate on top so that the tomatoes remain in the brine and salt evenly.

We leave the tomatoes at room temperature for two days, then put them in the refrigerator. If you want the tomatoes to be not lightly salted, but salty, stand for three or four days, then move them to a cool place. Bon appetit!

It is considered to put them in jars along with cucumbers and a slight addition of other vegetables. But you can prepare them in a slightly different way. We offer you one of the original recipes - a salad called "Armenian Salted Tomatoes". The dish differs from others in the use of a large amount of onions and herbs. It is also necessary to observe the obligatory condition - to put the vegetables in a jar in layers, while sprinkling each of them with chopped herbs. Such harvested tomatoes in Armenian for the winter will surprise you with their juiciness and piquant pleasant taste. Take fruits for preservation dense and fleshy, with a thick layer of pulp and a minimum of juice.

Armenian Tomatoes: Essential Ingredients

Vegetables to put in jars:

Fresh, excellent quality tomatoes;

Onion (medium size)

slices of fresh garlic;

A lot of greens (to taste - parsley, dill, spicy celery).

Marinade ingredients:

1 liter of raw water;

1 st. l. salt;

Bay dry leaf (1-3 pieces);

Black peppercorns (5-6 pcs.);

2 tbsp. l. Sahara;

1 st. l. weak (5%) solution of vinegar.

For filling into jars before sterilization:

1 st. l. boiled any (preferably "smelling") vegetable oil.

Armenian Tomatoes: Putting Vegetables in Jars

Wash all ingredients (including herbs) in cold water. Peel the onion and garlic first. Divide the tomatoes into two parts, cut, and free from the attachment point of the stalk. Very large dense fruits can be harvested in slices. Chop the onion into large half rings. Greens and garlic turn into a small juicy mass. It is best to use liter jars (previously scalded or sterilized) as containers for preparing snacks. At the bottom, first lay a layer of tomato, filling no more than 1/3 of the height. Then top with onions, garlic and herbs. The height of this layer will be half the height of the previous one. Alternating all the ingredients, fill the jar to the top, tamping a little, and finish with tomatoes.

Armenian-style tomatoes: pouring with marinade

Put bay leaf, salt, pepper, sugar into the water and boil until the bulk products are completely dissolved. Add vinegar before turning off. The marinade is made immediately before pouring into jars. Therefore, first completely lay all the vegetables in the container, and then boil the spicy liquid. Fill jars with it, pouring carefully, in small portions, so that the glass does not burst. The required marinade level is 1-1.5 cm short of the edges. After filling all the jars with a solution, add vegetable oil to each.

Armenian tomatoes: sterilization and seaming

Place the jars, covered with lids, in a wide, low saucepan with a thick bottom, after laying a towel inside. Then, carefully, directing the jet between the banks, fill the container with warm water. Place the saucepan over medium heat and gradually bring to a boil. Sterilize with moderate "gurgling" you need liter jars for 15-17 minutes. Remove them after warming up, roll them up and, turning everything upside down, wrap it up well with a warm blanket. Store the snack after cooling and checking for good sealing in a cool place.

Armenian cuisine is one of the most ancient in the world. Her dishes are spicy and full of spices. Therefore, Armenian-style tomatoes for the winter differ significantly in taste from ordinary pickled tomatoes. There are many recipes for these tomatoes.

Features of cooking tomatoes in Armenian

In particular, often used for salting green tomatoes and additionally they are seasoned with such additional ingredients as:

• carrot;
• garlic;
• bell pepper and more.

A distinctive feature of Armenian tomatoes is that vinegar is practically not used in pickling, and the vegetables themselves are pickled stuffed.

Regardless of the recipe chosen, general principles of preparation such tomatoes are:

• it is recommended to choose green vegetables, or those that have a minimum of juice and a dense skin, they should not be allowed to be dented;
• if you close tomatoes for the winter in jars with a capacity of 0.5 liters, they need to be cut into pieces. For stuffing, their upper part is cut off, the pulp is removed with a spoon and placed in a special green minced meat made from vegetables and herbs;
• for salting it is better to take a burning onion. From herbs, dill, cilantro, basil or parsley are allowed;
• vegetables need to be washed, remove the husk, skin and seeds, as well as the stalks. They are cut according to the recipe or used whole;
• do not forget to sterilize jars for closing tomatoes for the winter, and also boil the lids.

Armenian stuffed spicy tomatoes

The recipe will appeal to those who prefer a healthy diet, because it does not include vinegar. The ingredients for the dish are:

The way to prepare this dish is as follows:

• finely chop the greens, garlic and pepper for the filling, mix everything;
• cut the tomatoes lengthwise and put the filling in the cut;
• boil the marinade based on water, salt and bay leaf and cool it;
• stuff tomatoes with green mixture;
• put them in jars;
• fill to the top with brine;
• set the load at the top.

The tomatoes will be ready in about 4 days.

Armenian Salted Tomatoes Recipe

This recipe will require less salt, and there is no hot pepper in it. Prepare the following ingredients:

• red tomatoes - 1.5 kg;
• garlic - 1 head;
• parsley - a bunch;
• celery - optional;
• salt - 15 g;
• water - 1 l.

Remove the middle from the tomatoes and remove the stalks, then chop the garlic and herbs as small as possible. Mix them together with the core of the tomato and stuff the tomatoes with this mixture.

Armenian Pickled Tomatoes Recipe

This recipe is unique in that ingredient ratio you choose at your discretion. You can try tomatoes in a week. You will need:

Pickled tomatoes are cooked like this:

• a jar is taken, pepper, garlic, horseradish and greens are placed at the bottom;
• then it is filled with salted tomatoes;
• prepare a brine based on sugar and salt, allow it to cool;
• fill the jars with brine and close the lids.

They are stored in a cold place, you can try tomatoes in a month at least.

Armenian Tomatoes with Onions

This recipe will appeal to those who love hot and spicy taste. And even the presence of vinegar in it will not affect the taste of tomatoes. Vegetables and seasonings are put in an arbitrary amount.

Take onions, tomatoes, parsley, vegetable oil, a little table vinegar, a liter of water, salt, sugar, black peppercorns, bay leaf and garlic.

The preparation of the dish is:

• take dense hard tomatoes, cut in half or into quarters if they are very large;
• onion cut into thick rings or half rings;
• leave the greens whole or tear into large pieces;
• in jars sterilized in advance, put onions, greens, tomatoes in turn, then repeat the sequence;
• bring water with sugar and salt to a boil, add vinegar, pepper and bay leaf;
• let it cool and pour the contents of the jars with brine.

Recipe for tomatoes "Vegetable Paradise" in Armenian

This recipe is very original, these tomatoes are good go well with boiled potatoes. The marinade will be very tasty and tender. The ingredients for cooking are as follows:

To prepare this dish finely chop the cabbage, then salt it and remember. Cut the pepper into small slices, chop the greens, grate the carrots on a coarse grater. Then mix all the vegetables and herbs, chop the garlic.

Cut off the tops of the tomatoes and remove the cores. Rub them inside with salt and sugar, stuff with vegetables. We put horseradish at the bottom of the pan, and then tomatoes, greens and chopped garlic on top. Repeat the layers in this order to the top of the container.

From a liter of water and 2 large spoons of salt, boil the brine. Cut the cores finely cut from tomatoes, mix with garlic, add brine and mix. Pour marinade over tomatoes and marinate overnight. Then put the container in the refrigerator and leave for 4 days.

Armenian spicy tomatoes (brown)

For this brown tomato Armenian recipe no need for vinegar and sugar, they will appeal to those who are on a diet. The ingredients are:

• brown tomatoes - 2 kg;
• hot chili pepper - 2 pieces;
• garlic - a large head;
• Bay leaf;
• parsley, basil and cilantro;
• water - 5 l;
• salt - 1 cup.

Cooking green minced meat based on greens, pepper and garlic, cut the tomatoes deeply, but not completely. Put the filling inside the tomatoes, put them tightly in a deep container. Then a brine is prepared from water and salt, let it cool, then we fill it with tomatoes and set the load.

Tomatoes can be tasted after three days.

Armenian green tomatoes

Stuffed green tomatoes in Armenian style will appeal to those who love spicy, spicy and sweet and sour dishes. They can be prepared for the winter, because they are stored at room temperature for a year. The ingredients for the dish are:

To begin with, make minced meat based on pepper, garlic and finely chopped greens, cut off the tops from the tomatoes, carefully remove their pulp, cut the cores and mix with minced meat.

Stuff vegetables, cover with cores, put in jars. Make a marinade and pour into jars in boiling form and close them.

There is another recipe for green tomatoes in Armenian, which get sharper. Cooking ingredients:

• green tomatoes with a brown coating;
• peeled garlic - 30 g;
• chilli;
• cilantro - a bunch;
• water - 1 l;
• a spoonful of salt and vinegar.

Cut tomatoes into halves or quarters. Then chop finely or tear the greens. Garlic and chili pass through the meat grinder. Mix greens, garlic, pepper with tomatoes, put it in jars.

Make a marinade, pour boiling vegetables over it, cover the jars with lids and sterilize for 15 minutes. Seal them and cool by turning them upside down.

When salting tomatoes in Armenian style, it is recommended to choose vegetables of the same size so that they are evenly salted. If you are using green tomatoes, let them soften and absorb their juices. Perfect option - slight brownness. You can pickle tomatoes of different colors - green, brown or pink, this will give the dish a special taste and shade.

And so that the vegetables do not crack, they need to be pierced at the stem with a toothpick or fork.

The final taste of salting is influenced by a large number of factors:

• water;
• one or another amount of garlic, salt, herbs;
• maturity of tomatoes.

As you can see, there are a large number of recipes for cooking tomatoes in Armenian. They can be cooked using different ingredients, and the tomatoes themselves may vary in maturity. Choose what you like best, and you can start harvesting for the winter in the form of fragrant tomatoes.

Calories: Not specified
Cooking time: Not indicated

For winter vegetable preparations, both ordinary red, ripe tomatoes and green ones are suitable. My family especially loves "Green tomatoes in Armenian for the winter" - the most delicious recipe for green tomatoes. For all winter holidays and gatherings, they are just right. They also make the most delicious snack. Tomatoes come out spicy, slightly sour and moderately soft, not crushed. Also, such green tomatoes in Armenian for the winter, the most delicious recipe is waiting for you below, they also look very dignified and impressive, so they will also serve as decoration. I hope you enjoy my recipe. Pay attention to this one too.



Ingredients for this recipe:

- 800 grams of green tomatoes;
- 5-6 cloves of garlic;
- 300 grams of sweet, red pepper (possibly ratunda);
- 3-4 chili peppers;
- 1 tablet of aspirin;
- 25 grams of table salt;
- 15 grams of granulated sugar;
- 600 grams of water;
- 1 tables. l. 9% vinegar;
- any fresh herbs (dill, parsley, cilantro).

Recipe with photo step by step:

For Armenian tomatoes, I need sweet peppers, garlic cloves, all available greens and chili peppers. I clean all vegetables, wash and scroll through a meat grinder. It turns out such a juicy, bright and spicy filling.




I do not cut the green tomatoes to the very end with a scissor to make a cruciform cut. I put all the vegetable stuffing in it.




Now I put the tomatoes tightly to each other in jars. The filling will not go anywhere, as it will be tightly located in the cuts. Tomatoes, when they are green, like this recipe, are firm on their own and hold their shape well. These are very tasty too.




I put an aspirin in the jar. She will keep the harvest all winter, and you will not worry that the tomatoes will not stand in the pantry for a long time.






For pouring into hot, heated water, pour salt, granulated sugar.




I pour in the table, 9% vinegar and boil the entire marinade.




I fill it to the very top of the jar so that the Armenian-style tomatoes are completely covered and set to sterilize for 15 minutes. I'm sure you will be delighted with this one.




After sterilization, I roll up the jars and put them to cool under a blanket.






Cooled jars are sent for storage. A dark pantry is suitable for such purposes. If you have a basement or cellar, then generally great. My grandmother always kept Armenian-style green tomatoes for the winter, the most delicious recipe I hope you enjoy is in the cellar.

Armenian cuisine is considered one of the most ancient and traditional, and it is no coincidence that many people like its dishes. Its main features include the generous use of spices, seasonings and fresh herbs, the rejection of the use of artificial preservatives and other ingredients of little use. Thanks to this, Armenian dishes have a unique taste, natural and at the same time bewitchingly spicy. Armenian-style tomatoes for the winter are harvested salted and pickled, before which they are often stuffed with herbs, garlic, peppers and other vegetables. Fruits for such preparations are selected dense, often unripe or even green. Ready-made canned food has a seductive aroma, spicy taste and appetizing look.

Cooking features

Armenian tomato recipes, according to which vegetables can be prepared for the winter, are varied. The technology for preparing such snacks is not always identical. However, there are several features, knowing which, even a novice cook can close delicious and mouth-watering tomatoes in Armenian.

• For preparations for the winter, Armenians try to choose hard and fleshy fruits of small size with a dense skin. Otherwise, the vegetables are deformed during cooking, lose their aesthetics and harmonious taste. The best choice would be tomato varieties Slivka, Niagara, Moscow delicacy, Pepper, Laura, Siberian Troika.
• To prepare tomatoes in Armenian style, you should choose unripe fruits. You can use brown and even green.
• For beauty, some housewives put tomatoes of different colors in a jar: red, brown, green. This idea is not flawless: fruits of different degrees of maturity are not soaked with brine equally quickly, as a result, some tomatoes may turn out to be oversalted, others undersalted. With a long stay in the marinade, their taste may even out, but it is still better to close tomatoes of the same degree of ripeness and approximately the same size in one jar.
• When choosing an Armenian tomato recipe for the winter, you should be aware of the significant difference between salted and pickled vegetables. When salting, vinegar is not used, but the vegetables are fermented in the heat, as a result of which lactic acid is formed. Salted tomatoes have a milder and more natural taste, but may seem over-salted to many gourmets. Pickled vegetables have a spicier taste due to the vinegar. Pickles can only be stored in the cold: in the refrigerator or cellar. If you cannot create such conditions for storing canned food, you will have to marinate them. Armenian-style marinated tomatoes are good at room temperature.
• Regardless of the method of preparing tomatoes in Armenian for the winter, the jars under them must be washed with soda and sterilized. Lids are also sterilized, usually by boiling. For salted tomatoes, it is permissible to use plastic lids, pickled ones are closed only with metal ones that ensure tightness.

The shelf life of the blanks depends on the recipe used in their preparation. It is undesirable to store salted tomatoes for more than 6 months; pickled ones will not deteriorate for at least a year.

Armenian Salted Tomatoes

Composition (per 3 l):

• medium-sized brown tomatoes - 1.5 kg;
• water - 2.5 l;
• salt - 125 g;
• garlic - 6 cloves;
• fresh cilantro - 50 g;
• hot pepper - 1-2 pcs.;
• fresh parsley - 50 g;
• laurel leaves - 3 pcs.

Cooking method:

• Wash the greens, put on a towel so that it dries faster by absorbing excess liquid with a cloth.
• Boil water, dissolve salt in it. Let the brine cool down to room temperature.
• Wash the tomatoes, dry with a kitchen towel. Slash, cutting almost in half.
• Crush the garlic cloves with the flat side of a knife, finely chop them.
• Chop the greens with a knife or using kitchen appliances.
• Wash peppers, cut lengthwise. Remove seeds and partitions. Finely chop the remaining pulp or pass through a meat grinder. You can grind with a blender if this method seems more convenient to you.
• Combine greens, garlic and pepper, mix well.
• Spread the filling over the tomatoes.
• Sterilize jars. Put laurel leaves on the bottom. Fill jars with tomatoes, but not to the very neck.
• Pour the brine over the vegetables to completely cover them. So that the vegetables do not peek out of the brine, floating to the surface, drown them in it and secure with two wooden sticks, laying them crosswise.
• Put the jars in a bowl or saucepan, leave the tomatoes to ferment for three days at room temperature.
• Close the jars with plastic lids, store in the cold.

Salted tomatoes prepared in Armenian style can be stored only in a cold place and not longer than 6 months.

Armenian marinated tomatoes

Composition (per 9 l):

• tomatoes - 5 kg;
• water - 3 l;
• salt - 120 g;
• apple or grape vinegar (6 percent) - 0.3 l;
• garlic - 0.2–0.3 kg;
• fresh greens - 0.7–0.8 kg;
• hot capsicum - 5–10 pcs.

Cooking method:

• Turn the garlic, herbs and pepper through a meat grinder or chop with a blender, mix with half the amount of salt indicated in the recipe.
• Cut the prepared tomatoes and stuff with the prepared spicy mixture.
• Place vegetables in sterilized jars. Pack them in as tightly as possible.
• Prepare a brine from the remaining salt and water, pour vinegar into it, bring to a boil.
• Pour the marinade over the tomatoes, cover the jars with prepared lids.
• Lay a towel on the bottom of the pan, put the jars on it. Fill the saucepan with water so that its level reaches the shoulders of the jars.
• Bring water to a boil over low heat and sterilize for 10-30 minutes, depending on the volume of containers used.
• Remove the jars from the water, seal tightly, turn over. Leave to cool, covered with a blanket, for additional preservation.

Tomatoes according to this recipe are pickled without sugar, which is why they are devoid of a sweetish aftertaste, they turn out spicy due to the large amount of garlic and herbs. Such snacks are more often liked by men, but some women are not indifferent to them.

Green tomatoes in Armenian for the winter

• green tomatoes - 2 kg;
• bell pepper - 0.3 kg;
• carrots - 0.2 kg;
• fresh herbs - 100 g;
• salt - 50 g;
• table vinegar (9 percent) - 40 ml;
• garlic - 10 cloves;
• hot capsicum - 1 pc.;
• horseradish root (optional) - to taste;
• water - 1 l.

Cooking method:

• Grind carrots, both types of pepper, garlic and herbs to a puree state in any convenient way, mix. If using horseradish, grind it along with other ingredients.
• Stuff the tomatoes with the resulting mixture, cutting them deep.
• Fill prepared jars with tomatoes.
• After boiling the water, dissolve the salt in it. Add vinegar, wait for it to boil again.
• Pour marinade over vegetables. Sterilize the workpiece in a water bath. Sterilization time depends on the volume of jars: 20 minutes are required for each liter.
• Close the jars with metal lids, turn over, wrap.

After cooling, the cans of snacks can be moved to the pantry or any other place where you usually store supplies for the winter.

Armenian tomatoes are a savory snack. It is often made from green or brown tomatoes without added sugar. Tomatoes are stuffed with a mixture of herbs, peppers, garlic and other vegetables, which makes them spicy. Such a preparation should be made for the winter for those who are not indifferent to savory snacks.