Tomatoes stuffed with herbs and garlic quickly

4 servings
1 day

How do you make tomatoes stuffed with herbs and garlic quickly? Very simple! Prepare the products according to the list. Which tomatoes are better to take? Elastic ripe tomatoes are great, they keep their shape well and look very appetizing when ready. I used 3 pods of hot chilli for the recipe, if you have fresh hot pepper in stock, then you can take it.

Make brine first. Pour salt, sugar and ground coriander into a small saucepan or saucepan. Add the bay leaves and peppercorns (I have allspice).

Pour in 1 litre of water and place on the heat. Bring to a boil when the salt and sugar are completely dissolved, remove the pan from the heat.

Pour in the vinegar, mix everything and leave until incomplete cooling (about degrees to 40).

Remove the ponytails from the tomatoes. Wash the tomatoes and dry with wipes.

On each tomato, make a cross-shaped incision to about half.

Peel and rinse the garlic.

Wash the dill, dry and finely chop. For salting tomatoes, you can use only dill or take a mix of fresh herbs from parsley, basil and cilantro.

Grate the garlic on a fine grater or pass through the press. Add to the greens.

Mix thoroughly.

If you have fresh hot pepper, then cut it into thin rings. If dry chilli, then grind with a knife, as in the photo.

In each tomato, put a ring of hot pepper/or a pinch of dry chilli. Next, invest the dill-garlic mixture. Use a teaspoon for convenience.

Put the stuffed tomatoes in a deep container that fits the size.

Fill with warm brine. Cover or cover with cling film and put in the refrigerator on the lower shelf for a day.

After 24 hours, the stuffed low-salted tomatoes are ready, you can remove the first sample.