Skinless tomatoes. Juicy and tasty tomatoes, marinated without skin

In addition, there is always a possibility that when eating a tomato, the skin may tear in an unexpected place and the pulp will splash onto your clothes, leaving an ugly mark? There is always a way out, and in this case it is tomatoes that are pickled without the skin.

Recipe for pickling peeled tomatoes

Peeled tomatoes are always more convenient and enjoyable to eat. Firstly, this eliminates the need for an additional plate where you need to put unusable peels. Secondly, such tomatoes do not lose their properties and appetizing, but are much safer during consumption.

Tomatoes that are small in size and fairly firm are best suited. We will cook in jars of 800 ml each. The final marinade should be tasty and sweetish-spicy, but not too much.

Main Ingredients:

tomatoes - 1 kg;
sweet bell pepper 1 pc.;
garlic - 2 cloves;
water - 1 liter;
salt and sugar 2 tablespoons each;
bay leaf - 2 leaves;
black and allspice peas, 5 peas each;
9% vinegar - 4 teaspoons;
red hot pepper - ¼ part;
horseradish - this component is added to taste.

Basic cooking option

First, the tomatoes are prepared, washed and cut slightly crosswise on top. After this, they should be poured with boiling water for 2 minutes. Watch the time carefully, otherwise the product will simply cook. Cool under cold water and carefully remove the skin.

To prepare the marinade, you will need a 1.5 - 2 liter pan, into which one liter of water is poured, measured sugar, salt, bay leaf, allspice and black pepper, horseradish root are added and all this is brought to a boil. Vinegar should be added to the marinade after the pan is removed from the heat. Here it is necessary to remove the bay leaf.

Place garlic, cut into thin slices, on the bottom of the prepared jars, and tomatoes on top. They need to be laid tightly, but not compacted, so that they do not burst. We alternate the tomatoes with standard chopped bell peppers and pieces of finely chopped hot red pepper. The jar is carefully filled with hot marinade, after which the lids are tightly screwed on.

What are the best jars and lids to choose: if it is expected that the completed seals will last more than a month, then you can use ordinary jars and a seaming machine, but you can also get by with store-bought products with lids that screw on tightly.

Do you want to surprise your household with an even more original snack? Then green tomatoes will be more useful than ever. Original blanks for you and your loved ones!

step by step recipe with photos

Preparations made from peeled tomatoes have a huge advantage, because many people do not eat tomato skins, preferring to eat only the soft, juicy pulp. Instant Pot Peeled Tomatoes are an easy way to make a great appetizer in minutes. Peeling the tomatoes will take the most time, but if you first scald them with boiling water, everything will be much easier and faster. In addition to tomatoes, you can add other vegetables, such as sweet peppers and onions. The snack will be tastier.

Ingredients

500 g tomatoes
2 sweet peppers
1 onion
5-6 sprigs of dill
250 ml water
2 tsp. salt
2 tsp. Sahara
spices to taste

Preparation

1. Select strong, ripe tomatoes for pickling without signs of spoilage or damage. Wash and tear off the tails. Pour boiling water over them for 4-5 minutes. You can make cuts on the peel to make it easier to peel later.

2. Drain the boiling water and peel the tomatoes. Leave the place where the stalk was attached.

3. Measure out the required amount of salt and sugar. You can also add any spices for a brighter taste and piquancy.

4. Wash and clean the inside of the sweet pepper, remove the stem. If you take another variety, for example, ratunda, the snack will have a spicy flavor. Peel the onions and cut them into halves of rings. Wash the dill sprigs and chop finely.

5. Place half of the vegetables and herbs in a container or jar.

6. Place one or two layers of tomatoes on top of the peppers, onions and dill.

Peelless tomatoes in their own juice for the winter, made according to our recipe with photos, are an ideal homemade product. Excellent as a side dish for various dishes. Tender, amazing homemade tomatoes without preservatives are the best way to make pickles for the winter.

Cooking time: 1 hour 20 minutes. Number of servings: 6 cans of 0.75 l.

Products for peeled tomatoes:

tomato – 5 kg;
coarse table salt – 2 tbsp;
granulated sugar – 2 tbsp.

Cooking peeled tomatoes in their own juice

To begin with, we will select 2 kg of tomatoes, wash them, make cross-shaped cuts and scald them with boiling water, leave the containers with boiling water for 20 minutes. After this, carefully remove the remaining skin with a knife. For harvesting, use slightly unripe elastic fruits without traces of late blight and rot.

First you need to sterilize the jars, put 2/3 of the tomatoes without skin in a container. We recommend packing vegetables loosely. To make the tomatoes tasty and aromatic, place branches of fresh/dried herbs, onion and carrot rings on the bottom. For heat and spiciness, add a piece of chili pepper, black peppercorns, coriander and bay leaf.

Wash the remaining vegetables and grind them through a meat grinder or juicer. Pour the prepared tomato juice into a saucepan, bring to a boil, add sugar and salt. Stir and cook for 15-20 minutes, periodically removing the foam. Soft tomatoes with cracked skin are suitable for squeezing juice.

Pour boiling tomato juice into prepared jars of tomatoes and fill to the top. To keep tomatoes better, we recommend adding a little lemon juice/acid, a few mustard seeds, 1 tbsp. vodka/alcohol, currant/cherry/oak leaves. To prevent the rolled tomatoes from becoming moldy, you need to add a small amount of finely chopped horseradish.

All that remains is to roll up the jars with scalded lids using a sealed wrench, wrap them in a terry towel and leave to cool for 24 hours. Do not forget to check the homemade preparation to ensure that the jar is closed correctly: when turning over, the juice should not leak out.

Tomatoes are a very favorite vegetable. Moreover, harvesting tomatoes for the winter is also popular.

Pickling tomatoes can be done using different recipes. They can contain only tomatoes and salt, and they can also be supplemented with various vegetables, herbs and seasonings. Prepare tomatoes in their own juice for the winter; the simplest and most delicious recipes are collected for you. We also have other recipes for preparations for the winter table: pickling cherries, valuev, pickling watermelon.

To prepare such pickling, you need to choose the most fleshy and ripe fruits. They produce a large amount of juice and are perfect for pickling in their own juice. If you use non-juicy pulp in this recipe, then there will be little juice and the mixture will not be entirely correct, it will just be salted tomatoes.

Fleshy tomatoes – 3 kilograms;
Overripe tomatoes – 2 kilograms;
Salt – 80-100 grams;
Sugar – 50 grams.

First, you should prepare the tomatoes themselves, wash them, and prick the stem attachment points in several places with a fork or toothpick;
Then small tomatoes (of which 2 kilograms are measured) should be placed in pre-sterilized jars; they should be placed tightly, but not reaching the neck; space should be left for the juice that subsequently forms;
The other part of the fruit needs to be cut into fairly large pieces, put into a large enamel saucepan, put on fire, and wait until it boils;
After the mixture boils, it must be removed from the heat, ground through a sieve, punched with a blender or twisted through a meat grinder so that the mixture is homogeneous, now add table salt and sugar to the mixture, mix the mass thoroughly;
The resulting mixture must be poured into jars with fruits; the liquid should be 2 centimeters below the neck;
Now you can close the workpiece with iron lids.

This recipe involves storing fruits for the winter in their own juice. This preparation has a delicate tomato taste and juicy, not too salty fruits. You can prepare all kinds of tomato-type sauces based on this preparation, and the fruits can also be cut into sauce. Wonderful tomatoes in their own juice - a recipe for centuries!

Ripe tomatoes – 2-2.5 kg;
Fresh garlic – 2-3 large cloves;
Green currant leaf – 1-2 pcs.;
Horseradish – root 7-8 centimeters;
Dill – 2 umbrellas;
Hot pepper – pod 3-4 centimeters;
Mustard powder – 1 tbsp. spoon;
Onion – 0.5 pieces;
Table salt – 2 tbsp. spoons;
Clean water – 1.5 liters.

Small tomatoes should be washed well and pierced in some places with a fork; if the fruits are already damaged, then it is not necessary to prick them;
Wash the leaves;
Peel the horseradish root, cut into pieces 3-4 centimeters;
The garlic must be peeled, large cloves must be cut into several pieces;
Wash the dill well too;
Remove the seeds from the hot pepper, cut into pieces no longer than 4 centimeters; if you don’t like the preparation very spicy, you can add a smaller amount of pepper;
Peel the onion and cut into rings;
We prepare the jars in advance; they should be thoroughly washed, sterilized in any convenient way and dried; the lids are also prepared;
First you need to put leaves, hot pepper, garlic, dill and horseradish root in the jar;
It is necessary to fill no more than 2/3 of the jar with the prepared pulp; the fruits must lie tightly; in order for them to compact well, you need to shake the container with tomatoes vigorously;
In the meantime, we are preparing a saline solution that will salt our fruits. To prepare it, you need to take water, add salt and mix thoroughly until the salt crystals dissolve, then strain the mixture through cheesecloth, or better yet, through a cloth, so that all the sediment remained on the fabric;
Now you need to fill the container with the resulting solution;
Place onion rings and mustard powder on top, then add a little solution to the container;
Cover the blanks with simple plastic lids and keep them in the room for 2-3 days; when the solution in the jars becomes cloudy, it can be placed in a cool place, the pulp will be salted in about a month.

In such a recipe, it is better to use plum-shaped tomatoes; they have a fairly good shape and strong skin so that the fruits do not become sour. Overripe fruits are used for tomato mass. And the spices used in this recipe will perfectly complement the tomato taste and add aroma to the mixture. The spicy mixture will appeal to all juice lovers. In addition, such a preparation does not need to be boiled and therefore you can prepare tomatoes directly at your summer cottage. Cook tomatoes in their own juice with garlic for lovers of aromatic preparations.

Plum tomatoes – 5 kilograms;
Overripe tomatoes – 5 kilograms;
Horseradish root – 1 piece;
Horseradish leaves – 5 pieces;
Currant leaves – 1 bunch;
Hot pepper – 3 pods;
Garlic – 1 head;
Dill – 1 bunch;
Salt – 1 glass.

Wash the tomatoes, prepare all the greens;
Place half of all the spices and herbs into the prepared containers, then place the whole fruits in the container, and then place all the other seasonings;
Damaged and overripe fruits must be twisted several times through a meat grinder, or use a blender, or grind the mixture through a fine sieve;
Add rock salt to the resulting mass and mix well until completely dissolved;
Tomato mass can be poured into prepared containers with spices and other tomatoes;
Such a workpiece can be covered with lids and left to salt for 3 days in the room, then the twists can be removed to a permanent storage location.

If the tomatoes have already been collected and need to be prepared, but there are no additional ingredients, then you can use this recipe. It contains nothing but fruits, salt and sugar, so the taste is exactly tomato and is not interrupted by strong spices and herbs. To prepare dishes with this preparation, you do not need to use a lot of salt, the mixture is already salty. Canning tomatoes in their own juice does not require much effort, it is easy to prepare and enjoy the summer fruits in winter.

Tomatoes – 2 kilograms;
Small tomatoes – 3 kg;
Table salt – 80 grams;
Sugar – 50 gr.

Wash all the fruits, pierce small tomatoes well, since small fruits usually have a thick skin, and in order to release their own juice, they need to be damaged, you can also initially remove the peel from the fruits, to do this easily, you need to hold the fruits for 1-2 minutes in boiling water, then quickly immerse in ice water, after this procedure the peel comes off very easily;
Containers for workpieces must be washed with baking soda, properly sterilized over steam and allowed to dry;
Whole fruits must be placed in prepared jars;
Large tomatoes need to be cut into pieces, boiled, and then rub the mixture through a sieve; you can use another method, but the main thing is that the mixture is very homogeneous;
Now add salt and measured sugar to the resulting mixture, mix the mixture until the salt and sugar dissolve;
The prepared juice must be filled into containers;
Now you need to cover the jars with lids and additionally sterilize them, to do this they need to be placed in a large saucepan with boiling water, you don’t need to sterilize the workpieces for a long time, for liter jars 10 minutes will be enough;
Then the jars are rolled up with sterilized lids, turned over, waited for them to cool and placed in a cool storage room, although such a preparation can also be stored at room temperature.

Tabasco sauce gives the mixture a very good taste, unique aroma and, of course, spiciness. All lovers of spicy tomatoes are simply recommended to try this recipe. Tabasco has not only spiciness, but also other shades of taste, so the mixture will be complemented by a variety of tastes.

Tomatoes – 1 kilogram;
Pepper – 6 peas;
Fresh parsley – 5 sprigs;
Dill greens – 5 stalks;
Tabasco sauce – 2-4 drops;
Celery – 1 small piece;
Sugar – 1 tbsp. l.;
Rock salt - Art. spoon.

Ripe tomatoes are washed, dipped in hot water and left for 1 minute, then remove the fruits from the water, let cool a little, now you need to remove the peel from them so that this process occurs easily, you can immediately after the hot water dip the vegetables in cold water, thanks to the sharp drop temperatures, vegetable peels can be removed very easily;
When the fruits are peeled, you should measure out 700 grams of them and place them in sterilized jars;
The remaining fruits must be finely chopped, all seeds removed, transferred to a suitable container and brought to a boil; it is important to stir the mixture, otherwise the thick mass will quickly burn to the bottom of the pan and the mixture will be spoiled;
Now, well-washed herbs, sauce, pepper, salt and sugar should be added to the mass; the resulting mass should be simmered over low heat for about 10 minutes;
Then the mixture should be carefully poured into a separate container and passed through a fine sieve;
After rubbing, the homogeneous mixture is returned back to the stove and brought to a boil again;
Immediately pour the hot mixture into the containers with the pulp, cover them with lids and place them in boiling water for sterilization for 10 minutes.

Tomatoes in their own juice are quite spicy, so this preparation is recommended to be used to complement soups, main courses, salads and even tomato drinks. Moreover, the fruits themselves can be used separately from tomato juice.

Recipes

10 pcs small eggplants.

Preparations for the winter, marinate and preserve: tomatoes, cucumbers, mushrooms, cabbage, eggplants; salads, stew, caviar, dressings, lecho and much more.

Peeled tomatoes marinated according to a family recipe

Cooking time: 60 min.

Number of servings: 1

Tomatoes, celery - 1 sprig, hron - a small piece, about 1/6 of a leaf, chokeberry and cherry leaves - 2 pcs each, tarragon - a piece of a sprig 5-7 cm (optional), dill - 1 sprig (can be replaced dill seeds). garlic - 1-2 cloves (peeled), onion - up to 1 small onion, hot pepper - a small piece, about 1/6 of a small pepper (depending on the bitterness of the pepper), sweet pepper - up to 1 piece, table vinegar 9% - 33 ml. (1/3 part of a 100 g glass), sugar - 1/6 part of a 100 g glass. glasses, salt 1/3 tbsp. without a slide, allspice peas - 1 pc., black pepper peas - 3-5 pcs., bay leaf - 1-2 pcs., sunflower oil - 1 tbsp.

Last year I wondered “How to combine a recipe for salted skinless tomatoes with the idea of pickled tomatoes.” I couldn't find the answer in my database. Already in December I checked on the Internet, there are mentions, but no recipe. Therefore, I rolled up 9 1 liter cans for testing. Now I regret that there are not enough - they fly away first of all.

I took small cream tomatoes (preferably, but not necessarily dense varieties). I washed it and peeled it off. To do this, boil water in a large saucepan for 1 minute. I put the tomatoes in there (they won’t all be marked at once, I did it in parts), took them out, and doused them with cold water. The skin is very easy to peel off. I looked carefully to see if there was anything damaged inside.

I placed celery, hron, currant and cherry leaves, hot and sweet peppers, dill, garlic, sweet peas, tarragon, and onions into prepared sterile jars. Carefully placed the tomatoes tightly. Then salt, sugar, sunflower oil. Separately, in a saucepan, I boiled water with black peppercorns and bay leaves. Just before pouring this marinade into jars, I added vinegar to each jar. Fill with marinade and pasteurize.

ATTENTION - important: Pasteurization at 110 gr. according to S., that is, at high boiling and the lid of the pan closed for pasteurization. Cans about.5 l. — 5-8 min., 1 l. — 10-12 min..

I rolled everything into 1 liter jars. I was careful not to take larger jars for fear of getting something like tomato puree. Played it safe, took it under a fur coat.

I store it in the cellar, but I’m sure they will stand perfectly even on the mezzanine in the apartment.

As a bonus: a recipe for pickled pickled tomatoes without skin. It’s a little early to open preparations in the fall, but I want something like this. THIS IS NOT CONSERVATION.

The bottle contains the greens you usually use, peeled tomatoes.

Marinade: for 1l. water 2 tbsp. without a slide of salt, 3 tbsp. l. sugar (with or without a slide - to taste), 3 tbsp. vinegar 9%. Boil without vinegar, when completely cool, add vinegar, pour into bottles. Keep at room temperature until ready, 1 to 3 days (depending on air temperature). Then consume, but store in the refrigerator.

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Who made the Achuchuk salad - a canned option?

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Often searched

Travel in style. Italy. Tomatoes without skin

The editor of Ovkuse.ru, Elena, spent a vacation in Italy and wrote a note about her trip.

Your Majesty - Senor Tomato!

When I was traveling to Italy, I didn’t even think about what a big role the most ordinary… tomato could play in the life, culture, and economy of an entire country! Perhaps many Russian housewives, including my mother, also attach great importance to this vegetable - after all, it is not only delicious dishes, but also the family’s supply of pickles for the whole winter. The very first tomatoes, and therefore the most long-awaited ones, go straight from the garden to your mouth! Having had our fill, gorged on fresh vitamin salads, we put the best, whole and beautiful ones in jars and roll them up, pinning the hope on them that they will be a wonderful tasty addition to the table all winter. Those that are greener, with wormholes, and did not come out in shape, we deprive them of all these shortcomings and send them... to the juice! This is the kind of uncompromising, strict selection that every tomato from our housewives goes through, and thus, not a single one of them goes to waste!

In Italian canneries, such as La Doria spa, tomatoes undergo no less careful selection during processing. But only the most ripe tomatoes, without the slightest damage, are canned and are awarded the right to come to our table. But before that, the life of an ordinary tomato begins in the field.

In Italy, there is a whole research center of the Syngenta branch in the province of Foggia. Thanks to their work, healthy hybrids with high yields and resistance to various diseases and mechanical stress are brought to market, which is an important factor in the canning industry.

In their fields they grow watermelons, melons, corn and various varieties of tomatoes, one of which is the famous San Marzano. This variety was created by crossing three varieties at the beginning of the twentieth century and became widespread throughout the world due to its special taste. Also, this juicy red, oblong-shaped tomato is resistant to various mechanical stress during harvesting, transportation and processing, which is why the most famous canned food in the world is produced from it - peeled pilati tomatoes “San Marzano” in jars.

One of the important stages in the production of canned skinless tomatoes is control using established standard methods. To do this, samples of finished products are taken from shift production. This sample is subjected to an external inspection of the cans for packaging defects, the quality of the sealing and tightness of the canned food is checked, and a chemical analysis is performed for pH and microbiological indicators.

Italian tomatoes, ripened under the Mediterranean sun, enriched with vitamins from volcanic soil, coupled with the know-how and strict standards by which local canneries operate, have become a tasty and healthy product, protected by the DOP quality mark.

Thus, we can always enjoy fresh and high-quality pilati tomatoes all year round and prepare various dishes from them. Since tomatoes are one of the main ingredients of Italian cuisine, there are simply countless ways to prepare them! Pilati tomatoes are added to pizzas, salads, stewed with meat, ground into gazpacho soup, and used to make excellent pasta sauces.

First you need to prepare the water for the spaghetti. In general, Italians are very scrupulous people, especially when it comes to food and its preparation!! They add exclusively coarse salt to boiling water, while ordinary fine salt is used already in the process of preparing food or while serving it.

While the water is heating up, fry thin rectangular pieces of meat in oil over medium heat. Add some onion, hot pepper, fine salt and canned pilati to them. Mash the tomatoes with a spoon until a homogeneous liquid mass forms and mix thoroughly.

Fan the spaghetti into the boiling water, gradually submerging it under the water. Stir and make sure that the spaghetti does not stick together while cooking. The main rule of delicious spaghetti is that it should be slightly undercooked - due to its own temperature, it reaches readiness on its own and will never be overcooked.

Having tasted it, you realized that the spaghetti is finally ready, put it in a frying pan with meat. Stir everything together so that the spaghetti is “coated” with tomato sauce, and you can put it on plates. It is important that the dish is not only tasty, but also beautiful! Don't forget that the ability to make a dish attractive is one of the components of cooking. Sprinkle some spices on top, throw in a sprig of basil, and ale-hop, the dish is ready!

We would like to thank the Italian Embassy, the Department for the Development of Trade Exchange (ICE) and the ANICAV association for the invitation.

They prepared it. Look what happened

Description of the photo

What is the secret of the popularity of skinless tomatoes? Only a true gourmet can answer this question. Soft and tender, spicy and moderately salty, skinless tomatoes absorb the aroma and taste of surrounding spices and herbs.

But housewives don’t really like to bother with this dish, since it takes much more time than ordinary canned tomatoes. But we hasten to assure you that the result obtained is worth the effort and time spent. In addition, we have prepared a special recipe - skinless tomatoes that are prepared a day in advance!

How to choose the right tomatoes for pickling without skin? For this type of preparation, small, neat round or plum-shaped fruits are suitable. To prevent tomatoes from losing their shape during pickling and storage, the fruits should be moderately elastic, without dents or signs of spoilage.

To carefully remove the skins of the tomatoes, place them in a colander and plunge them into boiling water for 1-2 minutes. Then quickly transfer to a cold place (without transferring from a colander) - a sharp change in temperature will allow the skin to crack and you can easily remove it with a sharp knife.

Tomatoes without skin in their own juice

Prepare enough food for three 2-liter jars.

Ingredients

6 kg tomatoes
3 tablespoons salt
2 tablespoons vinegar 9%
6 black peppercorns
6 cloves garlic
2 tablespoons granulated sugar (not even, but with small slides);
2.5 liters of purified water

Cooking steps

Sort through the tomatoes, sorting them into two parts: strong and beautiful in one bowl, softer ones in another. Cut about 2 kilograms of soft tomatoes into quarters and grind in a meat grinder, then rub through a sieve so that no remaining skin or seeds get into the juice.

Immerse whole selected fruits in a bowl of boiling water for ten seconds and immediately transfer them to a container of cold water. Then quickly and very easily remove the skin from the vegetables.

Place clean, peeled tomatoes into sterilized 2 or 3 liter jars (as desired). While laying, sprinkle them with peppercorns and whole or chopped garlic. For each jar - a couple of pieces of both.

Separately, boil thick tomato juice in an enamel bowl. Divide the portions of sugar, salt and vinegar equally among all jars. Transfer them into them and pour boiling tomato juice over them. Immediately seal with boiled lids.

Place a clean rug on the floor and place the workpieces on it upside down. Place a couple of warm blankets on top of them, and let them cool while wrapped. Then put it in the pantry.

Note

General useful cooking tips:

You don't need any greens for this recipe. Without umbrella dill and bay leaves, the pickle turns out excellent.
It is only important to choose the right fruits for canning. From experience, medium-sized “cream” tomatoes are the most successful.
When purchasing, it is important to ensure that the tomatoes are firm and juicy and do not have empty spaces or a large number of seeds inside.

The following recipe for quick marinated tomatoes without skin is suitable for anyone who doesn’t like to fuss with preparations, but wants to surprise the family with something tasty. Skinless tomatoes prepared using this method will be ready within 24 hours!

Pickled tomatoes without skin per day

An amazing recipe for quick pickled tomatoes without skin, which can be served within a day. Naked tomatoes quickly marinate, quickly absorb the sweet-sour, slightly spicy brine, and become tasty, piquant and very juicy.

Servings 1 kg

Ingredients

kilo of tomatoes
a couple of cloves of garlic
sweet bell pepper
1 bunch parsley and dill
a quarter of hot pepper

For the marinade

500 ml water
a quarter tablespoon of salt
a third of a tablespoon of granulated sugar
quarter glass table vinegar (9%)
peppercorns
bay leaf

Cooking steps

For pickling we take small round fleshy tomatoes. Marinated small tomatoes are more convenient to eat. On each fruit, use a sharp knife to make cross-shaped cuts on the skin from the side of the stalk. Place the cut tomatoes in boiling water for 1-2 minutes, and then plunge into cold water. Now we easily remove the skin from the scalded tomatoes, starting to peel the skin from the side of the cuts. Peel the skins and place the tomatoes one by one in a bowl.

Once we have finished with the tomatoes, we start adding spices to make the pickled tomatoes tasty. Chop the dill and parsley, washed and dried from droplets of water.

Wash the bell pepper and hot pepper pod. Cut the bell pepper into thin slices. We also cut the hot pepper into thin rings. Everyone chooses the amount of hot pepper according to their own taste. Finely chop the peeled garlic cloves. Then mix all the ingredients together.

Place the naked, peeled tomatoes in a pickling bowl, tightly in the first row.

Sprinkle the first row of tomatoes with a mixture of chopped spicy ingredients.

Lay out the next row of tomatoes.

Then sprinkle each subsequent row of vegetables with chopped spices.

We measure out the spices for the marinade. Mix them with water and put on fire. Cook the marinade until the sugar and salt dissolve. Then cool the marinade. To quickly cool the marinade, place the container with the marinade in a bowl of cold water. When the marinade has cooled to a warm state, pour it over the tomatoes.

Leave the naked tomatoes to marinate in a bowl on the table for a day. Then, covering the dish with pickled tomatoes with a lid, place it in the refrigerator. The appetizer is already ready, but let’s let it sit in the cold for a little longer. Naked tomatoes, having absorbed even more of the piquant marinade, will become sharp, unusually juicy and tasty.