This is the most delicious instant Armenian recipe. And most importantly - it is awesome in taste and will appeal to all lovers of spicy, savory pickles. Armenian tomatoes are ripe or unripe fruits stuffed with various greens, hot peppers and garlic. The snack is not only original and tasty, but also very beautiful, so it is not a shame to put it even on the holiday table for dear guests.
- tomatoes - 1500 g;
- hot chilli pepper - 1 pc .;
- dried laurel - 2 leaves;
- table salt - 110 g;
- green basil - 1 bunch .;
- parsley - 1 bunch .;
- cilantro green - 1 bundle .;
- fennel greens - 1 bunch .;
- garlic - 1 head;
- water - 2000 ml.
How to cook tomatoes in Armenian
From the very beginning we are making a pickle so that it can cool down before salting the tomatoes in it. To do this, dissolve table salt in water and add dried bay leaves. We bring the brine to boiling and boil for a couple of minutes. Next, remove from heat and give it a chance to cool. Tomatoes choose small, red, ripe (although for this recipe you can take and immature, hard fruit) and without defects. We wash them, tear off tails, if necessary. On each tomato we make a cut crosswise - it is here that we will put the stuffing.
Chop parsley, cilantro, basil and dill greens and add them to a bowl. Here we also cut the peeled chilli peppers and chop one garlic clove. Instead of chilli, you can take ground chili. Spicy ingredients can be put more or less, based on your taste preferences.
Then we fill each fruit with spicy, fragrant filling and put it in a pot. Glass containers, plastic bowls or enamelled pots are best suited for salting.
Putting all the stuffed tomatoes, fill them with cooled brine.
Cover the pot with a lid or plate and leave at room temperature for 3 days.
Tomatoes in Armenian ready.