Instant lightly salted tomatoes. Instant marinated tomatoes with garlic and herbs

Good afternoon.

Today we continue the theme of cooking light, tasty, and most importantly - quick snacks from fresh vegetables. The previous collection was dedicated to simple recipes cooking, where cooking methods were noted as lightly salted tomatoes, and pickled.

Let's continue the topic of marinating, but this time we won't limit ourselves to just the bag. Indeed, in this case it is difficult to beautifully decorate the final dish, which is very important when preparing, for example, a holiday appetizer.

After all, thanks to the options presented in this selection, you can prepare for the feast in just a day and you don’t have to start preparing a week in advance, or even earlier.

Well, I want to remind you that the main ingredient when pickling is vinegar or citric acid. This is the environment in which the entire process takes place, which distinguishes it from or

Instant marinated tomatoes with garlic and herbs

Let's start with the most simple way, which uses a minimum of necessary spices. And this, of course, is garlic and herbs (dill, bay leaves) - probably the most rich (natural) flavorings.

Well, one more important plus: the snack is ready in just a day.

Ingredients:

Tomatoes – 1 kg
Water - 1 l
Salt - 5 tsp
Sugar - 10 tsp
Dill umbrellas
Garlic - 1 head
Peppercorns – 10 pcs.
Bay leaf - 3-4 pcs.
Vinegar 9% – 100 ml

Preparation:

1. First of all, you need to put water in a saucepan and, putting it on high heat, bring it to a boil. Well, while the water is boiling, you can prepare the tomatoes.

Tomatoes need to be medium-sized so that marinating goes faster. But even ones that are too small will not fit - they will fall apart.

The tomatoes need to be washed and cross-shaped cuts made on them to make it easier to peel them later.

2. Now remove the boiling water from the heat and put the cut tomatoes into the pan. They should not lie down for long, literally 30 seconds.

3. After this, the peel is removed easily and simply.

Place the peeled tomatoes in a container in which further cooking will take place.

4. You can proceed to preparing the marinade. To do this, you need to boil water in a saucepan again (1 liter), then reduce the heat to medium and add sugar, salt, pepper, bay leaf and vinegar. Stir the marinade, let it boil again, and then remove it from the heat.

5. While the marinade is cooling (it should cool to 40-45 degrees), add dill and garlic, squeezed through a press, to the tomatoes. After this, pour the marinade over the tomatoes.

6. When it has cooled to room temperature, cover the tomatoes with a lid and put them in the refrigerator for a day.

In 24 hours, delicious pickled tomatoes will be ready. Bon appetit!

Quick preparation of pickled tomatoes in slices

If 24 hours is too long and you want to try this wonderful snack today, then here is the best one for you. quick way marinating - it only requires two hours of infusion in the refrigerator. So you can mix the ingredients in the morning, and in the afternoon you can enjoy the most aromatic tomatoes.

Ingredients:

Fresh tomatoes (small) - 5-6 pcs.
Garlic - 3-4 cloves
Dry dill (or fresh) - 1 tsp
Salt - to taste
Sugar - 0.5 tsp
Italian or provencal herbs- pinch
Vinegar 9% - 0.5 tsp
Freshly ground black pepper - to taste
Parsley

Preparation:

1. Wash the tomatoes and cut them into 4-6 pieces.

It is necessary to cut the tomatoes - this will allow them to soak in the marinade faster.

2. Place the chopped slices in a plate and add dill, salt and garlic, cut into slices.

3. Then add vinegar, sugar and Provençal herbs and ground pepper. Gently but thoroughly mix all the ingredients together, then cover the bowl cling film and put it in the refrigerator for 2 hours.

The aroma from the tomatoes will be such that I won’t be surprised if you can’t resist and eat them within an hour. So cook more right away.

As you can see, this method is not only the fastest, but also very simple; you don’t even need boiling water for the marinade.

Bon appetit!

Video on how to prepare a very tasty marinade with honey

But this option is not only very tasty, but also very beautiful. Perfect for decorating a holiday table.

I offer it in the form of a video because it’s nice to watch a person doing what he loves.

Marinating tomatoes with sweet peppers and garlic in a bag

As I already wrote in, you can cook not only lightly salted foods in a bag, as is most often done, but also marinated ones.

How do you know which recipe is in front of you? Very simple. If the ingredients contain any acid (acetic or citric), then this is pickling. If the main elements are salt, sugar and other spices, then this is pickling.

Let me show you the example of tomatoes marinated in a bag.

By the way, tomatoes are often mixed with sweet or bell peppers - they provide an excellent flavor combination.

Ingredients:

Meaty tomatoes – 1 kg
Sweet pepper – 3 pcs
Dill – 1 bunch
Cilantro – 1 bunch
Garlic – 5-7 cloves
Salt – 1 tbsp
Sugar – 1 tbsp
Ground coriander – 1 tsp
Ground allspice – 0.5 tsp
Wine vinegar 6% – 3 tbsp
Vegetable oil – 50 ml

Preparation:

1. First, prepare the marinade by mixing chopped herbs, ground pepper, coriander, salt and sugar, chopped garlic, vinegar and vegetable oil in one bowl.

The mixture must be thoroughly mixed to evenly distribute all the ingredients.

2. While the marinade is infusing, prepare the vegetables.

Cut the tomatoes into halves or quarters.

A sweet pepper, cleared of seeds - into rings.

3. Then put the vegetables and marinade in layers in a bag. First, part of the vegetables, then part of the marinade, and so on.

4. Close or tie the bag, turn it over and shake it several times for better mixing.

Leave it for a couple of hours at room temperature, and then put it in the refrigerator for a day.

This is how tomatoes marinated in a bag are prepared. Bon appetit!

Photo recipe for tomato preparations in jars for the winter

Well and one more quick recipe preparations for today. Pickled tomatoes for the winter. We will prepare them according to classic recipe in banks.

Ingredients for 1 liter jar:

Not large tomatoes- the quantity depends on the size of the vegetables
Boiling water – 400 ml
Salt - 1 tbsp
Sugar - 1 tbsp
Vinegar 9% - 1 tbsp
Garlic - 2-3 cloves
Any greens - dill umbrellas, cherry leaves, currants, horseradish

Preparation:

1. Place a couple of currant or cherry leaves on the bottom of pre-sterilized jars and fill them with tomatoes. Add peeled garlic cloves and dill to the middle.

In the tomatoes themselves, you need to pierce the stem with a knife, thanks to this they will not burst during further cooking.

2. Pour the calculated amount of water into the pan (in this example, 3 liter jars take 1.2 liters of water), bring it to a boil on high fire, then add salt and sugar, stir until completely dissolved and wait until it boils again.

3. Carefully pour the boiling marinade into the jars a little at a time, filling them to the brim, then cover them with loosely boiled lids and leave to cool to room temperature.

4. When the marinade has cooled, it will need to be poured into a saucepan, boiled again and poured into jars again.

Here important point: if the jars will be stored in a cold cellar, then one repeated boiling is enough. If they are kept in an apartment in a closet, then the boiling procedure must be repeated a third time to be safe.

And only before the final tightening of the jars, you need to add vinegar to them.

5. After this, the jars need to be turned over, wrapped in a blanket and left until they cool completely, and then stored in a cool, dark place.

These are the interesting and different recipes I have collected. They are all different, but are united by one property: they are prepared simply and quickly, and the tomatoes turn out incredibly aromatic and tasty.

And that's all for me, thank you for your attention.

Delicious recipe lightly salted tomatoes for you, our dear readers. Lightly salted tomatoes in the bank They are distinguished by the fact that they do not contain preservatives, use a small amount of salt and are very fast. In addition, tomatoes are salted in brine, which means they can be stored in the refrigerator much longer than those cooked in a pan or in a bag, which must be eaten immediately.

Note to housewives: For pickling tomatoes, it is better to choose a variety with thick skin and small size. It is necessary to pour tomatoes warm brine, but not hot, so that the tomatoes do not burst, and outwardly lightly salted tomatoes looked beautiful, like fresh.

Recipe for lightly salted tomatoes with garlic and herbs

5 from 1 reviews

Lightly salted tomatoes in a jar

Type of dish: Preparations

Cuisine: Russian

Ingredients

Water – 1 liter,
strong tomatoes – 1 kg,
garlic – 5 cloves,
granulated sugar – 1 tbsp. l.,
salt – 1 tbsp. l.,
black peppercorns – 5-7 pcs.,
tarragon (tarragon) optional – 3-4 sprigs,
hot pepper,
bay leaf – 1 pc.,
green.

Preparation

First, wash the tomatoes and remove the stems.
After this, in each tomato, in the place where the stalk was, we make a shallow puncture with a toothpick.
Then place half the herbs, peeled garlic and small piece hot pepper.
Then, spread the tomatoes and the rest of the seasonings on top.
Prepare the brine: to do this, boil water with salt for 2-3 minutes, granulated sugar, peppercorns and bay leaves. Cool until warm.
Next, pour the cooled brine over the tomatoes, cover with gauze and leave at room temperature for two days.
After this time, cover the jars nylon cover and put it in the refrigerator for storage.
Lightly salted tomatoes are ready.

Bon appetit!

Lightly salted tomatoes in a jar

Delicious recipe lightly salted tomatoes for you, our dear readers. Lightly salted tomatoes in a jar are different in that they do not contain preservatives, use a small amount of salt and cook very quickly. In addition, tomatoes are salted in brine, which means they can be stored in the refrigerator much longer than those cooked in a pan or in a bag, which must be eaten immediately. Housewives take note: for pickling tomatoes, it is better to choose a variety with a thick skin and a small size. It is necessary to pour the tomatoes with warm brine, but not hot, so that the tomatoes do not burst, and lightly salted tomatoes look beautiful, like fresh ones. Recipe for lightly salted tomatoes with garlic and herbs 5 from 1…

These are the most delicious salted tomatoes, I tell you. An opened jar is emptied instantly - tested both at home and at work, on friends and acquaintances. I don’t know what the secret of such an extraordinary taste is, the ingredients seem to be ordinary, but the result is amazing. Probably it’s the garlic that stuffs each tomato, or maybe it’s the fact that these tomatoes are prepared with special pleasure, because every tomato is given attention. So salt the tomatoes with good mood and success is guaranteed! So, salt the tomatoes with garlic.

What is needed:

dense tomatoes (small size), green ones can also be used
garlic
greens (dill, parsley) - optional
spices

For 1 three-liter jar

5-10 peas allspice or black
bay leaf
1 tsp mustard seeds
2 dill umbrellas

Marinade (per 1 liter of water):

1 tbsp salt without a slide
4 full tbsp sugar
3 tbsp vinegar 9%

Recipe for delicious salted tomatoes

We prepare salted tomatoes with herbs and garlic, adding herbs as desired. I cook some with herbs and some without. You can do the same and then choose what you like best. These are salted tomatoes instant cooking. Therefore, most of the time will be spent on preparation, and then everything will go quickly and easily!

Rinse the tomatoes thoroughly under cold water. Cut out the center (butt) of each tomato.

Place a clove of garlic in each tomato. If the clove is large, then cut it in half or into 4 parts.

Now, place the tomatoes stuffed with garlic tightly into prepared sterilized jars. Add spices and remaining garlic. The lids also need to be boiled in advance.

Pour water into a saucepan and bring to a boil. For now we do not add anything to this water. Pour boiling water over the tomatoes in the jars, cover with lids and leave for 5 minutes for the tomatoes to warm up.

Then drain the water from the jars into the pan.

Now add salt and sugar to the water based on the amount of water and heat to a boil. Mix the resulting solution thoroughly. Since we are preparing salted tomatoes with vinegar, it's time to add it. Pour the boiling marinade over the tomatoes. We screw the jars, put them on the lids and cover them with a “fur coat” until they cool completely.

How delicious snack. Let's make the same lightly salted tomatoes with garlic and herbs today? They also turn out very tasty and appetizing, moderately spicy, a little piquant...

And these lightly salted tomatoes are prepared, stuffed with garlic and herbs, it’s simple, and they’re salted quickly. So you won’t have any difficulties with this dish. But what a result! Just lick your fingers! The recipe that I used as a basis indicated that the tomatoes would be ready within a day.

It didn’t work out that way for me: despite the fact that the house was very hot, my tomatoes were still sufficiently salted after 2 full days. But it still doesn’t last long, you’ll agree. So you can safely call the recipe “Quick lightly salted tomatoes with herbs and garlic.” Let's go cook?

Ingredients:

1 kg of tomatoes;
7-9 large cloves of garlic;
1/3 hot pepper pod;
6-8 peas of allspice;
6-8 black peppercorns;
2 bay leaves;
1 heaping tablespoon of sugar;
1 tablespoon coarse salt– with a slide;
3 tablespoons 9% vinegar;
1 bunch of fresh dill;
1.3 liters of water.

How to cook lightly salted tomatoes with garlic and herbs:

Small cream tomatoes are best suited for this method of pickling tomatoes. Tomatoes must be firm, ripe, not crushed and not spoiled. We sort through and select the tomatoes. We wash them in running water.

Wash and lightly dry the dill and chop finely.

Peel the garlic and rinse the cloves with cold water and pass through a press.

Mix dill and garlic.

Cut the hot pepper into thin, 2-3 mm rings.

Prepare the marinade. Pour water into a saucepan, add sugar, salt, bay leaf and both types of pepper. Bring the marinade to a boil over high heat, cook for a couple of minutes until all the salt and sugar crystals have dissolved. Then turn off the heat, pour vinegar and stir. Cover the pan with a lid and set aside.

Now let's prepare the tomatoes. On the side opposite the stalk, cut the tomatoes crosswise approximately 3/4 of the way up.

Gently helping yourself with your fingers, open the cut and put the dill and garlic filling inside. It is convenient to do this with a coffee spoon. Stick a ring of hot pepper on top. Hot peppers can be used either red or green. But with green ready-made tomatoes look nicer.

Place the stuffed tomatoes in a container - a pan, bowl or jar.

Pour in the hot marinade (it just cooled down to 70 - 80 degrees while you were stuffing the tomatoes). The marinade should cover all the tomatoes. At the stated ratio of tomatoes to water, there is usually enough to cover all the tomatoes. If this does not happen, add water - increasing the amount of salt, sugar and vinegar accordingly.

If necessary, place a light pressure on the tomatoes so that they do not float. I took an ordinary flat plate for this. Cover the container with tomatoes with cling film and leave at room temperature.

After 1.5 days, the brine in the tomatoes will become slightly cloudy, but the tomatoes will not be completely ready yet. But after another 0.5 days, the tomatoes will be completely ready: aromatic, moderately spicy - very tasty lightly salted tomatoes with garlic and herbs! If your home is cool, then the tomatoes may need more time - up to 3 days.