Delicious lightly salted tomatoes in a tomato sauce. Salted Instant Tomatoes

But as delicious snack. And let's make the same salted tomatoes with you today - with garlic and herbs? They also turn out to be very tasty and appetizing, moderately spicy, a little spicy ...

And such lightly salted tomatoes are being prepared, stuffed with garlic and greens, simply, but salted - quickly. So you will not have any difficulties with this dish. But what a result! Just lick your fingers! In the recipe that I took as a basis, it was indicated that the tomatoes would be ready in a day.

It didn’t work out that way for me: despite the fact that it was very hot in the house, my tomatoes were salted enough after all after 2 full days. But it's still not for long, you see. So you can safely call the recipe - "Quick salted tomatoes with herbs and garlic." Let's go cook?

Ingredients:

• 1 kg of tomatoes;
• 7-9 large cloves of garlic;
• 1/3 hot pepper;
• 6-8 peas of allspice;
• 6-8 black peppercorns;
• 2 bay leaves;
• 1 tablespoon of sugar - with a slide;
• 1 tablespoon coarse salt- with a slide;
• 3 tablespoons of 9% vinegar;
• 1 bunch of fresh dill;
• 1.3 liters of water.

How to cook salted tomatoes with garlic and herbs:

For this method of salting tomatoes, small tomatoes - cream are best suited. Tomatoes must be firm, ripe, undamaged and not spoiled. We sort and select tomatoes. We wash them in running water.

Wash and lightly dry the dill, finely chop.

Peel the garlic and wash the cloves cold water, pass through the press.

Mix dill and garlic.

Cut the hot pepper into thin, 2-3 mm rings.

We are preparing the marinade. Pour water into a saucepan, put sugar, salt, Bay leaf and both types of pepper. On big fire Bring the marinade to a boil, cook for a couple of minutes until all salt and sugar crystals have dissolved. Then turn off the fire, pour in the vinegar and mix. Cover the pot with a lid and set aside.

Now let's prepare the tomatoes. From the side opposite the stalk, we cut the tomatoes crosswise by about 3/4 of the height.

Gently helping yourself with your fingers, slightly open the incision and put the dill filling with garlic there. It is convenient to do this with a coffee spoon. We stick a ring of hot pepper on top. Hot pepper can be used both red and green. But with green ready tomatoes look prettier.

We spread the stuffed tomatoes in a container - a saucepan, a bowl or a jar.

Pour hot marinade (it just cooled down to 70 - 80 degrees while you were stuffing the tomatoes). The marinade should cover all the tomatoes. At the indicated ratio of tomatoes and water, there is usually enough water to cover all the tomatoes. If this does not happen, add water - increasing the amount of salt, sugar and vinegar accordingly.

If required, we set a light oppression on the tomatoes - so that they do not float. I took a regular flat plate for this. We tighten the container with tomatoes with cling film and leave at room temperature.

After 1.5 days, the brine in the tomatoes will become slightly cloudy, but the tomatoes will not be completely ready yet. But after another 0.5 days, the tomatoes will be completely ready: fragrant, moderately spicy - very tasty salted tomatoes with garlic and herbs! If your house is cool, then the tomatoes may need more time - up to 3 days.

1. Choose firm tomatoes that are about the same size. Fits great" lady's finger”, “Adam's apple” and other varieties with small fruits and dense pulp.
2. Tomatoes take longer to pickle. To speed up the process, pierce them with a toothpick in several places. This is necessary if the recipe does not cut off the caps and does not make other cuts.
3. It is convenient to salt the tomatoes in a wide saucepan. If you put the fruits on the bottom in one layer, they will not wrinkle, as when taken out of a jar.
4. Store lightly salted tomatoes in the refrigerator, otherwise they will quickly turn sour and moldy. Especially in the heat.

In a package, tomatoes are salted in own juice, so cuts on vegetables are a must. This method of salting takes 2-3 days. But if you add Apple vinegar or lemon juice, the process will go faster.

Ingredients

• 1 kg of tomatoes;
• 1 tablespoon of salt;
• 1 teaspoon of sugar;
• 4 cloves of garlic;
• 1 bunch of dill.

Cooking

Wash and dry the tomatoes. Cut off their stems, and with reverse side make shallow cross cuts. Put the tomatoes in a clean plastic bag. Add salt, sugar, chopped garlic and herbs to them. In addition to dill, you can use parsley or basil.

Seal the bag tightly and shake gently to mix all the ingredients well. To ensure that the juice does not leak out, put the vegetables in a saucepan or put another bag on them.

Store tomatoes at room temperature for 2-3 days. When salted, transfer to a container and refrigerate.

Tomatoes can be poured with both hot and cold brine. In the first case, salting will be faster: you can try it in a couple of days. In the second, you will have to wait 3-4 days. But the tomatoes will be denser: they look fresh, and in the middle they are marinated.

Ingredients

• 1 kg of tomatoes;
• 1 ½ liters of water;
• 3 tablespoons of salt;
• 1 tablespoon of sugar;
• 1 head of garlic;
• 1 horseradish root and leaf;
• 2-3 bay leaves;
• 5-7 black peppercorns;
• 3-5 sprigs of dill.

Cooking

Wash vegetables and herbs. Poke holes in each tomato with a fork or toothpick. Put dill sprigs, horseradish leaves, peeled garlic and tomatoes on the bottom of the pan.

Make a brine: dissolve salt and sugar in water, add bay leaf, peppercorns and horseradish root, cut into circles. Boil. Pour the hot brine over the tomatoes, cover and let them pickle for 2-3 days at room temperature. Then put the snack in the refrigerator.

As an option: you can pour chilled brine over the tomatoes, and put more currant leaves on the bottom of the pan.

Easy to prepare and very savory snack, which is not ashamed to serve on the table. The combination of red and green looks spectacular. You can try it in a day and a half. But the longer the tomatoes are salted, the richer the taste.

Ingredients

• 10 tomatoes;
• 1 liter of water;
• 6-7 garlic cloves;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 1 bunch dill and parsley.

Cooking

Finely chop the herbs and garlic. The latter can be rubbed on fine grater. Stir.

Cut the washed and dried tomatoes crosswise to about the middle. Distribute the greens and garlic filling between the resulting slices. stuffed tomatoes put in a saucepan.

Dissolve salt and sugar in water and fill with this brine. Cover them with a large plate and place oppression on top, such as a jar of water. Keep 1-1.5 days in a warm place, and then put in the refrigerator.

And here is a variation of this recipe, where lemon juice is used instead of brine. Thanks to this, tomatoes are salted faster: you can eat after 5 hours.

If you have your prescription salted tomatoes be sure to share it in the comments.

Delicious salted tomato recipe for you, our dear readers. Salted tomatoes in the bank are distinguished by the fact that they do not contain preservatives, a small amount of salt is used and they are very fast. In addition, tomatoes are salted in brine, which means they can be stored in the refrigerator for much longer than cooked in a saucepan or in a bag, which must be eaten immediately.

Note to housewives: tomatoes for pickling are better to choose a variety with a dense skin and a small size. Pour the tomatoes with warm brine, but not hot, so that the tomatoes do not burst, and outwardly salted tomatoes looked nice and fresh.

Salted Tomatoes with Garlic and Herbs Recipe

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Salted tomatoes in a jar

Type of dish: Preparations

Cuisine: Russian

Ingredients

• Water - 1 liter,
• strong tomatoes - 1 kg,
• garlic - 5 cloves,
• granulated sugar - 1 tbsp. l.,
• salt - 1 tbsp. l.,
• black peppercorns - 5-7 pcs.,
• tarragon (tarragon) optional - 3-4 sprigs,
• hot pepper,
• bay leaf - 1 pc.,
• greenery.

Cooking

1. First, wash the tomatoes and remove the stems.
2. After that, in each tomato in the place where the stalk was, we make a shallow puncture with a toothpick.
3. After that, at the bottom of a clean, sterilized jar, we put half the greens, peeled garlic and small piece hot pepper.
4. Then, spread the tomatoes and the rest of the seasonings on top.
5. We prepare the brine: for this, boil water with salt for 2-3 minutes, granulated sugar, peppercorns and bay leaf. Let cool until warm.
6. Next, pour the tomatoes with cooled brine, cover with gauze and leave at room temperature for two days.
7. After this time, we cover the banks nylon cover and refrigerate for storage.
8. Salted tomatoes are ready.

Bon appetit!

delicious recipe salted tomatoes for you, our dear readers. Lightly salted tomatoes in a jar are different in that they do not contain preservatives, a small amount of salt is used, and they cook very quickly. In addition, tomatoes are salted in brine, which means they can be stored in the refrigerator for much longer than cooked in a saucepan or in a bag, which must be eaten immediately. Note to housewives: tomatoes for pickling are better to choose a variety with a dense skin and a small size. It is necessary to fill the tomatoes with warm brine, but not hot, so that the tomatoes do not burst, and outwardly salted tomatoes look beautiful, like fresh ones. Salted Tomatoes with Garlic and Herbs Recipe 5 from 1…

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.

Squeeze 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.

Wash the 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 a 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).

Now it's time to cook the salted tomatoes, right? Where without them, right?

In my opinion, cucumbers and tomatoes are “pure classics” of our Russian cuisine, what do you think?

So, as usual, I share what I did myself and what I was satisfied with as a result.

From this article you will learn:

Lightly salted instant tomatoes - the most delicious recipes

Salted tomatoes in a saucepan - cooking in brine

Prepare in two days. Very convenient, fast, simple, and most importantly - it turns out delicious!

We will need:

• (8 small pieces)
• dill and parsley,
• hot pepper and allspice,
• Bay leaf,
• garlic,
• sugar (tbsp. spoon),
• salt (teaspoon)
• water (about one liter).

Take any container convenient for you. It can be a jar, it can be a saucepan, it can be a bowl.

I like to do it in a saucepan, I don’t like to get it out of a jar ... You pick and choose there ... you remember all the tomatoes, as usual ... But you do it the way that is most convenient for you.

So how to cook:

1. Wash tomatoes, cut in half
2. Cut the garlic into "petals" or crush in a garlic press,
3. In a container at the bottom, put half the prepared greens, garlic, pepper, bay leaf,
4. Place prepared tomatoes on top.
5. Prepare the brine (boil water with sugar and salt) and immediately pour the hot brine over the tomatoes.
6. Put the rest of the greens on top and press down with a “weight.” For this purpose, I use a jar of water placed on a plate.
7. Cover your “construction” with gauze to keep dust out and leave at room temperature (you can right on the kitchen table) for two days.

Get it out in two days and try it!

Store the remaining tomatoes in the refrigerator.

Salted tomatoes in a bag

The next recipe is from the category " fast food».

These are lightly salted tomatoes cooked in a bag. Excellent snack, I tell you, friends!

Fast, simple, delicious. You don’t need to use any dishes or prepare a brine ... Once - and you’re done! Grace!

As usual, I share my “trick”: I add a few more cucumbers and bell peppers to such tomatoes. This makes them even tastier! Try it!

So we need:

• About one kilogram of tomatoes,
• If you use sweet (Bulgarian) peppers and cucumbers, then there are 3-4 of them, no more, depending on their size and your taste,
• One whole head garlic (this is for my taste, if you are not a fan of spicy garlic taste - no problem, add less!),
• Greens (dill, parsley, cilantro) - the more the better
• Salt (see for yourself according to your taste),
• Ground black pepper.

Cooking:

1. Use a strong and durable package for this purpose. I use it with a zip fastener, it's very convenient!
2. Wash all the vegetables and greens thoroughly, cut the vegetables as you like (I cut very, very large, and it turns out beautifully, and there will be no vegetable “porridge”),
3. Put vegetables, greens in a bag, add chopped garlic, salt, black pepper,
4. Tie (zip) the bag and gently shake its contents so that all the ingredients are mixed together,
5. Put the bag in the refrigerator for a day, periodically take it out and turn it over so that the brine soaks the vegetables evenly.

If you want the tomatoes to cook faster, then you do not need to put the bag in the refrigerator, leave it at room temperature, and in a few hours you will be able to eat lightly salted instant tomatoes!

My advice to you: if you don’t eat all the tomatoes at once (although I don’t think so ... they are so tasty!), then it would be best to remove them from the bag and transfer them to a jar or other container.

I noticed that if you continue to store them in a bag (even in the refrigerator!), then they seem to “suffocate”, or something ... That is, they become lethargic, ugly, tasteless and ... none, in general ...

Salted cherry tomatoes - recipe

I love this recipe! cherry tomatoes on their own interesting taste, and salted ones are even tastier! And we will add more greens and garlic to them ... mmm ... a fairy tale!

And such tomatoes look very beautiful, there will be decoration for any table.

Well, the fact that they are perfect for absolutely ANY dish, I’m generally silent ...

We will need:

• Cherry tomatoes - take 500 grams,
• , parsley - in a large bunch,
• Garlic - to your taste, I take three cloves,
• Salt, black ground pepper.

So, we are preparing:

• My tomatoes and greens, finely chop the greens, chop the garlic.
• Then, in order for it to be well salted, we pierce each tomato in several places with a toothpick (you can make a cross-shaped incision in the place where the stalk is).
• We put the tomatoes in a bowl, add herbs, salt, pepper, garlic, mix thoroughly.
• Now cover the bowl with cling film and leave at room temperature for a couple of hours, stirring its contents from time to time.
• Then we put the bowl in the refrigerator for the whole night, no less.

By the way, you can immediately cook your "cherries" in the bag, if it's convenient for you!

Serve them well and just like that, and watering from above a small amount vegetable oil, olive oil is excellent here.

As greens, I like to add basil and rosemary to such tomatoes, sooo fragrant!

Just do not overdo it, basil and rosemary have a rather strong aroma and taste, and I can easily “score” all the charm of this dish with myself!

Another "trick" for those who love spicy taste: instead of salt, add soy sauce- It tastes so good!

And yes, such salted tomatoes can also be prepared from ordinary ones, if “cherry” is not at hand.

Dont be upset. And feel free to cook from those that are! By experience - pink tomatoes This recipe is also very good!

Salted tomatoes with mustard

Another recipe for lovers piquant taste- salted tomatoes with mustard.

Everything, as usual, is quite simple:

• It is necessary to prepare tomatoes (it is better to take small ones): wash them and cut them in the area of ​​​​the stalk with a “cross”, you can make several punctures with a toothpick near the stalk,
• Put the tomatoes in a container (suitable glass jar) along with garlic, spices, herbs,
• Sprinkle salt, sugar and mustard powder(look at your taste, as you like) and pour boiling water over it all.
• Tie a container with tomatoes on top with gauze and leave at room temperature.
• Everything! As a result, you will get delicious "mustard" tomatoes

The fermentation process takes three to four days, but it can be less, it depends on the size of your tomatoes.

Therefore, take out one thing in a couple of days, try it, how do you like it, is it ready?

How to cook quick salted tomatoes - video

I advise you to watch this video, here you will find very big choice recipes for salted tomatoes.

These are the recipes I offer you today, friends.

Write in the comments your recipes and cooking "chips" salted tomatoes I will be very interested!

Cook with Pleasure and Be Healthy!

Alena Yasneva was with you, bye everyone!