Low-salted tomatoes in instant saucepan

6 servings
5 hours

How do you make low-salted tomatoes in a saucepan quickly? Prepare all the products that are listed in the recipe. Tomatoes can be used in any variety. From aromatic herbs, parsley, dill umbrellas, basil, oregano, cilantro, blackcurrant leaves, etc. are perfect.

Peel the garlic from the husks. Rinse tomatoes, herbs and garlic cloves in cold water.

Put a dill umbrella and several branches of parsley on the bottom of the pan. Mash the greens with your hands, so it will become more fragrant.

Cut each tomato in half and cut out the fastening points of the pedicels. Cut the tomato halves into small wedges, as in the photo.

Place some of the lobes in a saucepan.

Next, make a layer with dill and parsley. Crush the garlic cloves with a knife or cut each into two to four pieces. Add the garlic to the pan.

Make the remaining tomatoes in the next layer.

Put the dill umbrella, parsley and a couple of laurel sheets in the final layer. Add a pinch of ground black pepper. You can also use several black or allspice peas.

Make brine in a separate container. To do this, dissolve salt and sugar in one liter of water. Pour in the vinegar. Taste the brine. If you are missing a component, add one. Pour the resulting brine over the tomatoes in a saucepan.

To prevent tomatoes and greens from surfacing and being constantly in the liquid, cover them with a small flat plate on top to make a kind of oppression.

Cover the pan with a lid and leave the tomatoes to marinate for 3-5 hours at room temperature.

Before serving, remove the pan to the fridge for 30-60 minutes to cool.

A superb instant snack is ready! Serve!