Tomatoes in Armenian fast - very tasty

27.09.2018 Country kitchen

A universal recipe for the most delicious instant tomato snack, which is cooked no more than a quarter of an hour. But the tomatoes will be ready in Armenian in two or three days, so you need to do them in advance and withstand a certain time in brine. Soaking in a spicy mixture of herbs, hot pepper, garlic and spices, the tomatoes become very fragrant, slightly spicy, with a pleasant spicy finish.

You can serve them as a snack or as an addition to meat, fish dishes, fried chicken, boiled or fried potatoes. Choose the composition of spicy greens to your taste, here everything that is on the garden bed or on the market counter will be appropriate: basil, celery, dill, cilantro, parsley. You can add a pinch of dried or fresh thyme, a bit of Provence herbs, coriander, peppercorns.

Ingredients:

small round tomatoes - 500 gr.,
dill - 0.5 small bunch,
basil - several branches,
parsley, cilantro - half a bunch,
table salt - 40 gr,
water - 3 glasses,
hot peppers - 0.5-1 pod (to taste),
peas, coriander - 6-7 pieces,
Lavrushka - 2 leaves,
garlic - 4-5 large teeth.

How to cook tomatoes in Armenian

We select not very large, ripe, preferably fleshy tomatoes without spots, damage or spoiled areas. Rinse with cold water, remove the stalks.

On each tomato we make a cross-shaped incision with a sharp knife with a thin blade. Cut the tomatoes almost to the bottom, leaving about a quarter.

We prepare a spicy mixture of herbs, garlic and pepper. Finely chopped and dried greens finely chopped with a knife, mix in a bowl.

Pass the garlic teeth through a press, grind or chop finely. In hot pepper, we shake out the seeds, cut the flesh into small pieces. Add to the greens.

Slightly opening the incision, fill each tomato with a mixture of herbs, garlic and pepper. We put the tomatoes in a bowl cut up.

For pouring boil water, pour in table salt, throw pepper, coriander, and lavrushka. Cook for five minutes. We cool the brine to a temperature slightly warmer than room temperature.

Pour the cooled pour on the tomatoes, covering them completely. We leave it covered for a day, then put it in the refrigerator, where it is kept for one or two more days until it is marinated.