10 Best Ways to Make Armenian Tomatoes
Source: Anzhela, AdobeStockIf you love stuffed tomatoes, then you definitely need to try Armenian tomatoes. This is one of the best variations of such an appetizer, and it's also very easy to prepare. We've gathered 10 of the most successful recipes in this collection!
1. Armenian Tomatoes for Winter – Classic Recipe
Source: bee-master.ruAn easy way to prepare if you want to enjoy this appetizer even in winter.
You will need: 2 kg tomatoes, 6 cloves garlic, 1 hot pepper, 1.5 liters water, 30 g dill and parsley each, 3/4 cup sugar, 1/4 cup salt, 125 ml vinegar.
Preparation: Cut the tomatoes lengthwise along the stem, but not all the way through. Chop the herbs, hot pepper, and garlic, mix, and stuff the tomatoes with this filling. Carefully place them into sterilized jars.
Boil water with sugar and salt, simmer for 2 minutes, and pour in the vinegar. Bring the marinade to a boil again, pour it over the tomatoes, and leave everything for 2 hours under the lids. Drain the marinade, boil it again, pour it over the tomatoes once more, and seal for winter storage.
2. Classic Salted Armenian Tomatoes
Source: polar.ruThe tomatoes will be fully ready in 3-4 days.
You will need: 1.5 kg tomatoes, 1 head garlic, 2 chili peppers, 1 bunch cilantro, 1 sprig basil, 2.5 liters water, 1/2 cup salt, 1 bay leaf, salt and spices to taste.
Preparation: Chop cilantro, basil, chili, and garlic. Make an incision in the tomatoes almost to the end and stuff them with the filling. Boil water with salt and bay leaf, and let the brine cool. Pour the brine over the tomatoes until they are completely covered, place a plate on top, and leave under a press for 3-4 days.
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3. Quick Armenian Tomatoes
Source: mirtesen.ruThese marinated tomatoes can be eaten in just one day!
You will need: 1.5 kg tomatoes, 2 liters water, 2 tbsp salt, spices, 2 tbsp sugar, 4 tbsp vinegar, 1 head garlic, 1 bunch parsley.
Preparation: Chop parsley and garlic, make incisions in the tomatoes and stuff them with this filling. Boil water with sugar, salt, and spices to taste, add vinegar, and let the marinade cool to 30-40 degrees Celsius. Pour it over the tomatoes and leave them covered for 24 hours.
4. Armenian Tomatoes in Slices
Source: rutube.ruAn even simpler recipe, because nothing needs to be stuffed.
You will need: 1 kg tomatoes, 1 bunch parsley and dill each, 1 head garlic, 1 tbsp salt, 2 tbsp sugar, 60 ml vinegar.
Preparation: Slice the tomatoes, press the garlic through a press, and chop the herbs. Mix all ingredients together and let the tomatoes infuse for about 12 hours in a cool place.
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5. Armenian Tomatoes with Cabbage
Source: pinterest.comAn original variation of the filling for your favorite appetizer.
You will need: 1.5 kg tomatoes, 1 chili pepper, 2 bay leaves, 7 tbsp salt, 1-2 cabbage leaves, 10 sprigs cilantro, 7 cloves garlic, 10 sprigs parsley, 5 sprigs basil.
Preparation: Boil 2 liters of water with salt, bay leaf, and spices to taste. Finely chop all the herbs, cabbage, garlic, and chili. Make a cross incision in the tomatoes almost to the base and stuff them with this filling. Tightly arrange the stuffed tomatoes in a pot, pour the still warm brine over them, and leave under a press for 3 days.
6. Green Armenian Tomatoes for Winter
Source: diwis.ruThe advantage of this recipe is that the tomatoes are prepared without sterilization.
You will need: 2 kg green tomatoes, 2 chili peppers, 2 heads garlic, 1/2 bunch parsley, cilantro, and dill each, 1 horseradish root, 1 tbsp mustard powder, 1.7 liters water, 75 g salt, 75 g sugar.
Preparation: Place half of the garlic and herbs in jars, and blend the rest with chili and horseradish. Make cross incisions in the tomatoes and fill them with this mixture, then tightly arrange them in jars. Mix water with sugar, salt, and mustard. Pour this brine over the tomatoes, cover with lids or cheesecloth, and leave them to ferment for at least 1 month in a dark, cool place.
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7. Armenian Tomatoes with Onions
Source: sovkusom.ruThis filling is best suited for red and brown tomatoes.
You will need: 2 kg tomatoes, 300 g onions, 300 g bell peppers, 1 bunch cilantro, 2 chili peppers, 1.7 liters water, 50 g salt.
Preparation: Chop cilantro, onions, and both types of peppers in a blender. Make incisions in the tomatoes, stuff them with this filling, and place them in clean jars. Separately, boil water with salt and spices to taste, let the brine cool, and pour it over the tomatoes. Leave the preparation covered at room temperature for 1 week, then store the ready Armenian tomatoes for up to 3 months in the refrigerator.
8. Armenian Tomatoes with Carrots for Winter
Source: iia-rf.ruChoose small and firm tomatoes, like Roma. But green ones can also be used!
You will need: 2 kg tomatoes, 300 g bell peppers, 300 g carrots, 200 g garlic, 1/2 bunch parsley, dill, cilantro, and celery each, 50 g salt, 1.5 liters water.
Preparation: Finely grate carrots, blend peppers, and chop herbs with garlic. Mix everything together and fill the incised tomatoes with this mixture. Boil water with salt and let it cool slightly. Place the tomatoes in jars, pour the brine over them, and leave under a weight for 1 week, covering with cheesecloth. Store the finished tomatoes in a cellar or refrigerator.
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9. Lightly Salted Armenian Tomatoes
Source: mr-ogorodnik.ruUnlike fermented ones, they have a milder taste and no vinegar.
You will need: 1.5 kg tomatoes, 5 cloves garlic, 125 g salt, 2 hot peppers, 1 bunch cilantro and parsley each.
Preparation: Chop herbs, garlic, and peppers. Make incisions in the tomatoes, stuff them with this mixture, and place them in sterilized jars. Boil an appropriate amount of water with salt, pour this brine over the tomatoes, close with plastic lids, and store in a cold, dark place for 4 days.
10. Armenian Tomatoes with Basil for Winter
Source: almode.ruAn amazing combination of herbs with simply stunning aroma.
You will need: 2 kg tomatoes, 1 bunch cilantro and basil each, 2 chili peppers, 1 head garlic, 4 tbsp vinegar, 2 tbsp salt and sugar each.
Preparation: Chop herbs, chili, and garlic in a blender. Make cross incisions in the tomatoes and fill them with this mixture. Boil 2 liters of water, add salt, sugar, and vinegar, and stir. Place the tomatoes in sterilized jars, pour the marinade over them, and seal for winter storage.
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