How to cook stuffed lightly salted tomatoes at home? TOP 7 recipes with photos of delicious snacks. Culinary tips and secrets. Video recipes.
Despite the fact that tomatoes are one of the most common vegetables in world cuisine, in the summer, housewives often cook lightly salted cucumbers, forgetting about lightly salted tomatoes. Although this vegetable is as beautiful and tasty as its competitors - lightly salted cucumbers. There are several ways of pickling tomatoes, tk. tomatoes can be stuffed with different fillings. But they all turn out to be spicy, piquant and very tasty. In this article, we will tell you how to make lightly salted stuffed tomatoes according to different recipes, as well as all the subtleties of their preparation.
Secrets and tips of chefs
- Select tomatoes of medium, but the same size, so that they are evenly salted at the same time. Tomatoes should be firm and firm. Examine the stalk, if its color is greenish, then the fruit was ripening after it was picked. It will be good if, when choosing a tomato, you see its cut. It should be free of white streaks, juicy and filled inside.
- If the tomatoes are very soft, then they are overripe, hard - unripe, with a thick skin - grown using nitrates. Smell is a good indicator of freshness and maturity. Ripe tomatoes always smell delicious, unripe tomatoes may not smell at all or have a faint aroma.
- The color of tomatoes can be different: bright red, white, yellow, etc. The nutritional value is the same for everyone. For allergy sufferers, it is better not to eat red tomatoes, although they contain the most useful antioxidant lycopene.
- Green salted tomatoes are tasty. Many gardeners plant tomatoes on purpose so that they do not have time to ripen, and they can be used green. But you can't eat these fruits fresh, but with garlic and other additives in a salty form, you get a gorgeous snack.
- For lightly salted stuffed tomatoes, the skins are almost never removed from them and rarely when they are peeled from seeds. But since the peel is dense, it must be cut in order to achieve a good salting.
- Tomatoes can be lightly salted in liquid, i.e. brine or dry. The last method is when tomatoes are rubbed with a mixture of salt, spices and herbs.
- With any method of cooking, tomatoes must stand in the refrigerator for at least 24 hours to salt.
- Since tomatoes are prepared in this way of conservation without the use of sterilization and preservatives, they must be cooked in the amount that they eat in 1-2 days.
- Keep in mind that tomatoes take longer to pickle than cucumbers, which usually take a day, and sometimes several hours. Tomatoes are salted on average from days to three. To cook instant salted tomatoes, take small cherry tomatoes, they need less time for pickling.
- Capers can be added to the stuffing stuffing. They will add extra sophistication to the snack.
- Do not throw away the cut tops of a tomato, but use it as a decoration in the form of a "lid" when serving.
- Take any greens for the filling, according to your taste.
- The average proportion of salt is calculated at about 0.25 tsp. for one tomato. But this is the minimum if the tomatoes are small and a little pulp is cut out. And so you can put 0.5 tsp.
Korean Tomatoes
A spicy and aromatic appetizer - Korean-style tomatoes - will appeal to lovers of pickled tomatoes. They turn out to be moderately salty and spicy, they are prepared simply and quickly, and all the ingredients are readily available.
- Caloric content per 100 g - 93 kcal.
- Servings - 10
- Cooking time - 1-2 days
Ingredients:
- Tomatoes - 10 pcs.
- Carrots - 2 pcs.
- Parsley - a bunch
- Salt - to taste in the filling, 2 tbsp. for brine
- Sugar - 2 tablespoons
- Garlic - 1 head
- White cabbage - 0.5 small head of cabbage
- Dill - bunch
- Water (cold boiled) - 1 l
Cooking tomatoes in Korean:
- For the filling, wash the cabbage, remove the top inflorescences, dry and chop into thin strips. Peel the carrots, wash and grate on a coarse grater. Wash greens, dry and chop finely. Peel the garlic and pass through a press. Combine all products and mix thoroughly.
- Wash the tomatoes, dry them and make a deep cut in them, without bringing the knife to the end. You can make one incision, or you can make a cruciform.
- Place the filling in this cut and press down slightly so that the filling does not fall out.
- Place the stuffed tomatoes in an enamel bowl, pressing firmly against each other. The filling should be facing up.
- For the brine, boil water, dissolve the salt and sugar in it and cool to room temperature. Then put it in the refrigerator for 2-3 hours to cool down.
- Pour the tomatoes with cold brine and put a little oppression on top so that they do not crush.
- Leave the Korean-style tomatoes at room temperature for a day. Then refrigerate them for 3 days.
Green tomatoes for the winter
If you want to surprise your family and guests with an extraordinary snack - cook green tomatoes with garlic. This is the most delicious recipe that can be consumed after 10 days or left for the winter.
Ingredients:
- Green tomatoes - 1, 2 kg
- Parsley - 120 g
- Garlic - 2 heads
- Hot pepper - 1/2 pod
- Water - 1 l
- Salt - 2 tablespoons
Cooking green tomatoes for the winter:
- Wash the tomatoes, dry them and cut them in the middle, without bringing the knife to the end. You can make a criss-cross cut or make three cuts across the fruit. The cutting method only affects the beauty of the finished dish.
- To make a classic pickle brine, pour water into a saucepan, add salt and boil. Then refrigerate it to room temperature.
- Peel the garlic, peel the red pepper from the seed box. Wash the vegetables together with the parsley, chop finely and mix.
- Fill the cut tomatoes with a fork or a teaspoon with a spicy green filling.
- Place them in a jar or saucepan and cover with cooled brine so that they are completely covered with liquid.
- If they are in a saucepan, cover the tomatoes with a plate on top, place the load and leave in the kitchen for 3 days to ferment. Then move them to a cool place. The green tomatoes will ferment and be ready to eat in 10 days. To consume them throughout the winter, store the snack in your basement or refrigerator.
Armenian fast tomatoes
Armenian-style pickled stuffed tomatoes are moderately spicy, strong and pretty. The appetizer combines a spicy taste and a pleasant aroma. It will delight you not only with its taste, but also with its bright appearance.
Ingredients:
- Tomatoes - 2 kg
- Cabbage - 1 medium fork
- Bulgarian pepper - 4 pcs.
- Carrots - 2 pcs.
- Dill - bunch
- Celery - 2 stalks
- Cilantro - bunch
- Bitter pepper - 1 pc.
- Salt - to taste in the filling, 2 tbsp. for brine
- Sugar - 2 tablespoons
- Horseradish - 1 sheet
- Garlic - 1 head
- Water - 1 l
Cooking tomatoes in Armenian:
- Wash the tomatoes, dry them and cut off the red and tight edge from the side of the stalk to make a cap. Use a spoon to remove the core from the tomatoes. Salt the inner empty cavity and season with sugar.
- Chop the cabbage thinly, salt and press down with your hands. Peel the bell peppers from the seed box, carrots from the peel. Finely chop the pepper, grate the carrots on a coarse grater. Finely chop the washed and dried dill and peeled hot pepper. Combine vegetables and mix.
- Stuff the tomatoes tightly with minced vegetables.
- Place a horseradish sheet at the bottom of the pan, and place the stuffed tomatoes on top. Place celery leaves, dill and cilantro sprigs on top of them. Squeeze the garlic through a press and put a layer of tomato again. Repeat sandwiching foods.
- Chop the extracted pulp from the tomatoes with a knife, mix with the remaining squeezed garlic and add hot salted brine. For brine, boil water and dissolve salt in it.
- Pour the tomatoes with hot brine and set the oppression on top. Leave them at room temperature overnight, then refrigerate for 4 days.
Lightly salted tomatoes stuffed with dill
Lightly salted tomatoes are quick. Within a day they will have a slightly salted taste. They turn out to be tasty, aromatic and spicy.
Ingredients:
- Tomatoes - 1 kg
- Salt - 20 g
- Dill - 60 g
- Garlic - 2 cloves
Cooking lightly salted tomatoes stuffed with dill:
- Ripe and fleshy tomatoes without spots and flabbiness, wash and dry with a paper towel. Cut off the tops with stalks, but do not throw them away, but use in brine or soup. Make several deep cuts without bringing the knife to the end.
- Wash thin dill leaves with running water and chop finely, or better, break with a blender together with garlic. Do not throw away the stems, they will come in handy later.
- Season the chopped mass of dill with garlic with fine salt, mix and immediately stuff the tomatoes, spreading the flesh with a small spoon.
- Place the tomatoes tightly in a saucepan and cover with salted brine at room temperature.
- Leave them under pressure at room temperature for 4 days.
Lightly salted tomatoes stuffed with garlic
Spicy, slightly salted tomatoes stuffed with garlic, in a company with herbs, will be in demand no less than cucumbers.
Ingredients:
- Tomatoes - 1 kg
- Garlic - 1 head
- Cilantro - bunch
- Salt - 1 tsp in the filling, plus 1 tsp.
- Sugar - 1 tsp
- Water - 1.5 l
Cooking lightly salted tomatoes stuffed with garlic:
- Wash and dry the tomatoes well. Cut a cone on top of the tomatoes, but do not discard the top, use it as a "lid" when stuffing tomatoes.
- For the filling, finely chop the peeled cloves of garlic and washed cilantro with a knife. Garlic can be sliced or pressed. In the cilantro, chop the stalks as small as possible. Put the garlic with herbs in a bowl, add salt and stir.
- Pour sugar and salt into small bowls and pour the mixture into the depression of the tomatoes. Sugar is essential for balancing flavors.
- Place the prepared cilantro and garlic filling in the recess and cover with the “lid”, slightly pressing it down.
- Place the tomatoes with the filling facing up in a single layer, tightly enough in a deep, rimmed dish where they will be salted. In the process of salting, they will give juice, so the sides are definitely needed.
- Cover the stuffed tomatoes with a plate or lid that will act as a load. Do not put anything on top of the plate, its weight is enough to lightly press down the "lids".
- Leave the tomatoes in the room overnight. Then refrigerate them for further salting for 24 hours.
Georgian tomatoes
Georgian-style tomatoes stuffed with carrots, garlic and herbs. The extraordinary taste of the appetizer will delight and surprise all eaters.
Ingredients:
- Tomatoes - 1.5 kg
- Carrots - 2 pcs.
- Cilantro - 100 g
- Dill - 50 g
- Garlic - 2 heads
- Hot pepper - 0.5 pods
- Water - 1 l
- Salt - 2 tablespoons
Cooking tomatoes in Georgian:
- Wash the tomatoes with cold water, dry with a paper towel and on top, on the other side of the stalk, make cross-shaped cuts in the middle. Do not bring the knife to the end.
- For the filling, peel and grate the carrots. Pass the peeled garlic clove through a press. Wash cilantro and dill, dry with a paper towel and chop finely. Peel the red pepper from the seed box and chop finely. Combine all vegetables, salt and mix.
- Spoon the sliced tomatoes with the spicy filling and place them in a saucepan.
- For brine, pour water into a saucepan, add salt and boil. Cool the solution to room temperature and pour over the tomatoes until they are completely covered.
- Cover the tomatoes with a plate on top, put a load on it and leave at room temperature for 3 days to ferment. Then place the snack in a cool place, such as a basement or refrigerator, where it will be ready to eat after 10 days.
Filling of onions and herbs
Onions will add light piquancy and pungency to a tomato appetizer. Thanks to him, tomatoes will acquire not only a slightly salted hue, but also a spicy taste.
Ingredients:
- Tomatoes - 10 pcs.
- Onions - 4 pcs.
- Garlic - 1 head
- Dill - bunch
- Salt - to taste in the filling, 2 tbsp. for brine
- Sugar - 2 tablespoons
- Water (cold boiled) - 1 l
Cooking tomatoes stuffed with onions and herbs:
- For the filling, peel, wash, dry and chop the onions into thin half rings. Wash greens, dry and chop finely. Peel the garlic and pass through a press. Combine vegetables and mix.
- Wash the tomatoes, dry them, cut them in half without bringing the knife to the end, and put the filling in this cut. Press down a little so that the filling does not fall out.
- Place the stuffed tomatoes tightly in a saucepan with the filling facing up.
- Prepare the brine. To do this, boil water and dissolve salt and sugar in it. Cool the solution to room temperature and pour over the tomatoes. Put oppression on top so that the tomatoes are not crushed.
- Leave the tomatoes stuffed with onions and herbs to salt at room temperature for a day. Then refrigerate them for 3 days.
