Quick tomatoes with garlic and herbs

3 servings
1 day

How do you make quick tomatoes with garlic and herbs? Incredibly simple! First of all, prepare everything you need. Which tomatoes are better to take? Ripe, fleshy, small-sized tomatoes are great. In addition to dill, you can take parsley, basil or cilantro, it will also turn out very fragrant and tasty. You can also mix several types of herbs at will.

Prepare the marinade. To do this, pour salt and sugar into a small container, as well as add bay leaf, allspice and ground coriander.

Pour one litre of water, place the saucepan on the stove and bring to the boil over high heat, wait for the salt and sugar to dissolve completely and remove from the heat. Pour in table vinegar.

Leave the marinade to cool. It is not worth pouring hot brine on tomatoes, since tomatoes can burst their skins and from this they will lose their appetizing appearance and shape. Cool the marinade to 30-40 degrees.

Wash the tomatoes and remove the stalks. Dry the tomatoes with paper wipes.

On each tomato, make a cross-shaped incision with a knife without reaching the end (as in the photo).

Peel the garlic. Adjust the amount of garlic to your taste. Pass the teeth through the press or garlic digester.

Rinse a small bunch of dill, dry and finely chop.

Mix the garlic and dill together until smooth.

Mash the chili pepper with a knife. You can take a half of a hot pepper pod and cut it into thin circles.

Put a little hot pepper in each tomato. Next, using a teaspoon, stuff the tomatoes with a garlic-dill mixture.

Place the tomatoes in a small saucepan or bowl. Cover with warm marinade and cover. Put the stuffed tomatoes in the fridge for at least 24 hours.

In a day, low-salted tomatoes are ready, you can remove the first sample.

After three days, the tomato snack with garlic and herbs will become more saturated and fragrant. Enjoy your meal!