Winter is just around the corner and the tomato harvest is ripe. Any day now the next harvesting season will begin, and in the cellar the shelves are lonely and empty. And just now, when there is nothing left from last year, the time has come to prepare lightly salted tomatoes instant cooking. They are quick and easy to prepare, and among the many cooking options you can easily find the one that will become your signature recipe.
Humanity became acquainted with tomatoes 200,000 years ago, but people were still afraid to eat the red fruit. From time immemorial, ancient Mexicans knew from their ancestors that tomatoes are deadly and not suitable for food. The first settlers, too, not being fools, did not risk eating suspicious vegetables. However, the legend about the first tomato tester is quite heroic.
Having managed to escape from Dutch captivity, the Mexican native tried to hide from his pursuers in the jungle, however, estimating the chances of a successful escape at 0%, he decided to demonstrate his immense pride to his enemies and devoured a tomato growing nearby in the hope of dying like a gallant warrior. However, death was late, and he produced a couple more fruits, but death, just like poisoning, did not visit the guy, and since then people have been able to enjoy an excellent vegetable - the tomato, which no family can do without now.
Lightly salted tomatoes: express recipe
Ingredients
- - 1 kg + -
- - 4 cloves + -
- — 1 l + -
- - 1 tsp. + -
- - 1.5 tbsp. l. + -
- Black currant leaf- 3 pcs. + -
- Horseradish leaf - 1 pc. + -
- - 2 pcs. + -
- - 10 pieces. + -
- Allspice - 3 pcs. + -
Preparation
With this recipe, in just 24 hours you get excellent salty and spicy tomatoes that will not leave any taster indifferent.
- The first step, of course, is to thoroughly wash the vegetables and herbs. Each tomato should be pierced several times with a toothpick.
- We cut the garlic into slices, cut the dill umbrellas into several parts, take the currant and horseradish leaves whole. We put all this in a sterile jar.
- Following the herbs, place the tomatoes in the container.
- Now it's time to make the marinade. Pour water into a saucepan and add sugar, salt, and spices. Place the dishes on the fire and after boiling, boil for another couple of minutes.
- After waiting for the brine to cool to 60 o C, pour it into the jar to the brim and close the lid.
- Leave the tomatoes to salt for literally a day, after which the express preparation can be considered ready.
This delicacy is best served with hot, aromatic pilaf! By the way, if you prefer hot tomatoes, then before pouring the brine into a jar of tomatoes, you can put hot peppers, cut into 3 parts.
Lightly salted tomatoes in a bag
Many people have probably, or at least heard of this phenomenon. So, today the cook invites you to try a recipe for pickling tomatoes in cellophane. The tomatoes turn out incredibly tasty and aromatic.
Ingredients:
- Tomatoes -1 kg;
- Bell pepper – 1 pc.;
- Ground red pepper -1 pinch;
- Ground black pepper – ¼ tsp;
- Garlic - 4 cloves;
- Dill and parsley – 1 bunch;
- Salt – 1 tbsp;
- Granulated sugar -1 tsp;
Preparation:
- Cleanliness is the key to success, which is why the first thing we do is wash the greens, tomatoes and cut off the tops, so they are better salted, and peppers, cleaning out the core with seeds.
- Finely chop the greenfinch, cut the garlic cloves into 4 parts, bell pepper cut into slices.
- We put our tomatoes, peppers, garlic, herbs, sugar and salt, seasonings into a plastic bag, tie it and shake vigorously for a minute and a half until a little juice comes out.
- After this, put the bag with the “filling” in another plastic bag (to be safe) and leave it in the refrigerator for a day or two.
- If you are a fan of green tomatoes, then you can pickle them in the same way, only increasing the waiting time to 4 days.
* Cook's Tips
You can make an excellent salad with these tomatoes.
To do this, you need to take finely chopped herbs (parsley, cilantro, dill and onion), a couple of cloves of garlic, 1/3 tbsp. olive oil, 3 tbsp. wine or apple vinegar, salt, ground black pepper to taste, place all this in a blender and grind and mix thoroughly. Pour lightly salted, sliced tomatoes with this dressing and add half a head onions half rings.
Lightly salted tomatoes with garlic and greenberries
These tomatoes will become an indispensable snack on your family table. Try them once and you will always cook them.
Ingredients:
- Tomatoes - 1.5 kg;
- Garlic - 1.5 heads;
- Dill – 1.5 bunches;
- Salt – 4.5 tbsp;
- Sugar - 3 tbsp;
- Water – 2.25 l;
- Bay leaf – 5 pcs.;
- Black peppercorns;
- Cloves - 1 pc.;
Preparation:
- Having bathed the tomatoes properly, cut off the tops and make cross cuts ¼ deep into the vegetable.
- Wash the greens, chop them and mix with grated garlic.
- We put the resulting mass into the slits of the tomatoes, this is a unique stuffing effect.
- Now let's start cooking the marinade. Pour salt and sugar into a saucepan with water, add spices and seasonings and set to cook. After boiling, turn off and cool.
- Carefully place the tomatoes in jars with the cuts facing up, pour in the marinade that has cooled to 30-20 o, close the lids and put in the refrigerator for a couple of days.
A potato side dish is ideal for such a savory appetizer. This can be mashed potatoes with cracklings, fried potatoes, tubers baked in foil, stewed creamy potatoes in a clay pot and other hot dishes from the most popular root vegetable.
To tirelessly please your loved ones with different pickles, be sure to take note of these options for pickling tomatoes. Using these recipes, you can prepare not only quick-cooking lightly salted tomatoes, but also cucumbers, bell peppers, eggplants and even vegetable mix. And you no longer need to hang around for hours in a stuffy kitchen, frantically twisting a 150-ounce jar of pickles so that you are sure to have enough for the winter, because everything ingenious is simple... and fast!
This simple recipe for quick-cooking lightly salted tomatoes will help you out not only if you didn’t have time to stock up on homemade pickles in the summer. It happens that in the midst of the winter preparation season in full swing, when jars of canned vegetables are rolled in one after another, sometimes you so unbearably want to eat something salty right now, without waiting for the arrival of cold weather. It is at such moments that simple and quick recipes for lightly salted vegetables come in very handy. It turns out that almost any vegetable can be lightly salted, the main thing is to choose the right ingredients for the brine. For example, the brine for preparing lightly salted cucumbers, to my taste, is completely unsuitable for tomatoes. And according to the option proposed below for quick preparation of lightly salted tomatoes, on the contrary, you can lightly salt not only tomatoes, but also peppers and cucumbers. The method is quite interesting and immediately won me over because the tomatoes really get ready very quickly. You can enjoy them within a day. After two days of inactivity, they taste closer to salty.
Ingredients:
- tomatoes – 1 kg,
- onion – 1 pc.,
- allspice – 3-4 pcs.,
- black peppercorns – 3-4 pcs.,
- garlic – 1 small head,
- sugar – 2 tbsp. l.
- salt – 1 tbsp. l. with a slide,
- fresh herbs (dill, parsley, cilantro) - several sprigs,
- water – 3 tbsp.,
- vinegar 9% – 1 tbsp. spoon,
- bay leaf – 2-3 pcs.
Note: for lightly salted tomatoes, it is better to take an enamel pan with a capacity of 2.5-3 liters so that the tomatoes can be placed in it in one layer. The enamel inside the pan should not have any cracks or chips. I use a stainless steel pan to pickle tomatoes. But I don’t store vegetables in it for a long time - every other day I transfer them to a plastic container.
How to cook quick lightly salted tomatoes
It is better to choose tomatoes for pickling that are strong, small and of the same size. If they also turn out to have tails (peduncles), leave them, do not tear them off. With them, ready-made tomatoes look more interesting and attractive, and they are more convenient to eat, because the tails are great for use as a handle-holder.
One more thing. Anyone who has already tried lightly salting tomatoes knows that they take longer to dry than the same cucumbers, for example. So, to speed up this process as much as possible, you need to pierce them with a toothpick in two or three places. If you need the tomatoes to be salted even faster, then we will do the following. Wash the tomatoes thoroughly and, after scalding with boiling water, carefully remove the skin. For convenience, you can make a shallow cross-shaped incision.
Having prepared the tomatoes, you can start making brine. To do this, first divide the garlic into cloves, peel it and place it in whole cloves in a pan. Add salt and sugar to it, add water and let the brine boil.
Let it boil for a couple of minutes - turn it off, remove from the stove, add vinegar and let the brine cool to about room temperature. The amount of salt and sugar can be adjusted to your taste.
Place tomatoes on this fragrant pillow.
Fill them with cooled brine.
Cover the pan tightly with a lid and put it in the refrigerator for about a day.
Then you can try! These tomatoes don’t last long in the refrigerator—a week or a week and a half maximum—so it’s better to lightly salt them in small portions.
Canning is good for preparing for the winter, but in order to eat salted or pickled vegetables here and now, quick pickling is suitable. Lightly salted tomatoes are just as beautiful and tasty as their main competitors. If desired, you can even pickle them together and you will get a lightly salted vegetable salad. This appetizer is already ready and can be served immediately.
To be honest, I prefer to pickle cucumbers and tomatoes separately, they have their own taste very well. In addition, we must take into account that cucumbers are salted faster and most often they only need no more than a day, and sometimes a couple of hours, until they are ready. But tomatoes are salted on average for at least a day, and sometimes up to three. Tomatoes are larger, meatier than cucumbers and their skin is thicker; it must be cut to achieve good salting.
To prepare lightly salted instant tomatoes, you can take large tomatoes and cut them into slices, you can take medium ones, pierce their skin or cut them into halves, or you can pickle small cherry tomatoes and you will get a very quick and tasty treat.
There are several ways to pickle tomatoes, the main ones are in liquid, that is, brine, and the dry method, when the tomatoes are rubbed with a mixture of salt, spices and herbs. In any case, the tomatoes need to be left for pickling in the refrigerator for at least a day. Due to the fact that this is not a method of preservation with mandatory sterilization and a lot of preservatives, lightly salted tomatoes need to be prepared in the quantity that you can eat in 1-2 days. That is, one jar if for yourself for lunch and a larger container if for the arrival of guests for a holiday.
Even in the refrigerator, lightly salted tomatoes do not last long and begin to ferment. So be careful. Better eat them right away, because they are very tasty.
Let's move on to recipes for preparing lightly salted tomatoes, and I will try to tell you about a variety of them.
How to cook lightly salted tomatoes with garlic and herbs in a bag a day in advance
For such a simple salting, you will need a day of time and a durable plastic bag for food products. As I mentioned at the very beginning, there is dry pickling of tomatoes. This is what she is. As with cucumbers, the situation is quite simple - mix the tomatoes and spices in a bag and leave to pickle. The salting is not very deep, and the tomatoes retain a lot of flavor and nutrients, because we will not pour boiling water over them and boil all the vitamins. I recommend you try this simple recipe.
You will need:
- small strong tomatoes - 1 kg;
- dill greens - 1 bunch;
- garlic - 3-6 cloves (to taste);
- salt - 1 tablespoon;
- sugar - 1 teaspoon.
Preparation:
1. Lightly salted tomatoes that you are going to cook in a bag should not be too large. Dense, fleshy varieties of cream or medium-sized round ones are good choices. Wash the tomatoes and dry them so that there is no excess water.
2. Pierce each tomato with a knife or fork with a cross in the place where the stalk was. This will allow the salt to pass through.
3. Finely chop fresh dill.
4. Squeeze the garlic through a press. The smaller it is, the brighter the taste will be, since it will give off a lot of juice.
5. Place the tomatoes in a bag and add herbs and garlic. Then add salt and sugar.
6. Tie the bag tightly and mix the contents thoroughly. Garlic, herbs and salt with sugar should be distributed over each tomato.
7. Leave the bag of tomatoes in the refrigerator to chill. They can be left at room temperature for several hours, for example, if you want to take the product with you to the dacha or to the countryside. You can keep the tomatoes in the bag longer, then their salinity will increase.
After 24 hours, the lightly salted tomatoes will be ready, you can take them out and serve them with potatoes and kebabs. It will be very tasty!
This recipe is very similar to the classic preparation of tomatoes for the winter, but we will be eating them in a couple of days. Due to the time spent in brine, the tomatoes turn out lightly salted. You need to cook these tomatoes in the amount that you can eat in 2-3 days. This is a hot method of salting, since we will be pouring the brine that has just been removed from the stove. For taste, add horseradish root, but you can also use the leaves if you have them.
You will need:
- medium-sized firm, strong tomatoes - 1.5 kg;
- horseradish root - 1 piece;
- garlic - 5-6 cloves;
- umbrellas or dill - 1-2 pieces (or a bunch);
- bay leaf - 2 pieces;
- black peppercorns - 10 pieces;
- salt - 3 level tablespoons;
- sugar - 2 teaspoons.
Preparation:
1. Wash and clean all required products. Dry the tomatoes. Prepare everything in advance so you have it on hand.
2. Place half of the dill sprigs, chopped horseradish root and half of the garlic on the bottom of a clean jar.
3. Fill the jar with tomatoes. Lay them according to size so that more can fit, but you don’t have to try as hard as you do when wrapping tomatoes for the winter. For us, it is only important that all the tomatoes are in the brine; the jar may not be full.
4. Place the remaining half of the dill, garlic, and peppercorns on top. Add bay leaf.
5. Pour water into a saucepan, about 1.5 liters. Pour in soya beans and sugar and stir until they are completely dissolved. Place the saucepan on the stove and bring to a boil.
6. Pour hot brine over the tomatoes until it completely covers them. Cover the jar with a plastic lid and leave the jar to cool at room temperature. After it has cooled, you can put it in the refrigerator.
Delicious lightly salted tomatoes with horseradish will be ready in about three days. Enjoy your lunch!
Delicious lightly salted tomatoes with honey, stuffed with garlic - video recipe
Do you know this one? little secret delicious salting any vegetables, add not only salt, but also sugar to the brine. This secret is used not only when pickling to balance vinegar, but also when salting, because sugar enhances the taste of food in a special way and combines with salt. The main thing is that the proportion is correct: less sugar than salt.
Here in this interesting recipe sugar is replaced with honey, which adds not only a slight sweetish taste to lightly salted tomatoes, but also a very pleasant note.
Instant lightly salted cherry tomatoes
Small cherry tomatoes are simply made for pickling and pickling. After all, it’s so convenient to eat, you put the whole thing in your mouth and the juice from the burst skin doesn’t flow down your chin. Due to their size, lightly salted cherries turn out better than large tomatoes. At least you don’t have to wait three days for them to salt. You can eat it for a maximum of a day, but for those who are impatient, you can leave it for a few hours.
You can pickle cherry tomatoes according to any recipe for tomatoes, either hot or cold. Or you can do it dry, and here again the size gives them a certain advantage.
You will need:
- cherry tomatoes - 1 kg;
- garlic - 1 head;
- black peppercorns - 10-15 peas;
- bay leaf - 1-2 pieces;
- sugar - 1 teaspoon;
- salt - 3 tablespoons;
- vinegar 9% - 2 tablespoons;
- celery greens - 1 bunch;
- dill greens - 1/2 bunch.
Preparation:
1. Cut the washed tomatoes into a cross at one end or cut into halves (if the cherry tomatoes are not too small).
2. Chop the celery and dill into large pieces.
3. Peel the garlic and cut each clove into 3-4 pieces.
4. Pour 1 liter of cold water into the pan. Put salt and sugar there, then add peppercorns, bay leaves for flavor and pour two tablespoons of vinegar. Turn on the stove and let the water boil. The brine must simmer for 3 minutes for the aroma and taste of the spices to develop.
5. Place all the tomatoes and herbs in a suitable glass or enamel container. Then fill with prepared brine.
6. Leave the tomatoes to cool in the room, and then put them in the refrigerator until completely cool.
In just a couple of hours, incredibly tasty small lightly salted cherry tomatoes will appear on your table. You can adjust their taste by salting time, but I assure you that you won’t need too much.
Pickle tomatoes with herbs and lemon juice - a quick super snack
And this option for preparing lightly salted tomatoes, in my opinion, is most suitable for festive table. At least for a birthday, at least for New Year. It’s nice to put such beauty on the table in front of admiring guests. Spicy and tangy tomatoes will fly away the fastest. The most interesting thing about them is the way they are prepared and served. The tomatoes are stuffed with a mixture of aromatic herbs and garlic and salted in this form, and then served in the same way. I broke off a “petal” of such a flower and ate it. Beauty.
They are prepared in 5-6 hours, so you can stuff them in the morning for a holiday lunch or in the afternoon for dinner. It couldn't be simpler. It is only important to choose good and correct tomatoes. Meaty and flattened slightly like a pumpkin, with cream tomatoes it will be more difficult to make them stand up like a flower. You can also safely take large tomatoes and they will still be salted quickly.
You will need:
- large tomatoes - approximately 1 kg;
- dill, cilantro (or parsley) and green onions - a small bunch each;
- garlic - 1-1.5 heads;
- juice of one lemon;
- salt - 1.5 tablespoons;
- sugar - 1 teaspoon;
- Ground black pepper - 1 teaspoon.
Preparation:
1. To get such beautiful lightly salted tomatoes flowers, take large and round tomatoes, wash them, cut out the top stalk and make a cross cut almost the entire height. Leave 1 centimeter uncut at the bottom. The tomato should open slightly, but not fall into quarters.
2. Chop the dill, onion and cilantro. If you don't like cilantro, replace it with parsley, it will also be very tasty.
3. Grate the garlic on a fine grater or squeeze through a special press. Mix with herbs in a separate bowl.
4. In another bowl, mix salt, sugar and pepper. Then rub the inside of the tomatoes with this mixture. You can take it with a spoon or even with your hands and rub each “petal” of the tomato.
5. Squeeze the juice from one lemon and pour it over the tomatoes into the cut.
6. Then place the herb-garlic mixture in the middle of each “flower” so that it fills all the cuts in the tomato. You will get a tomato stuffed with herbs.
7. In this form, place the tomatoes in a large bowl or baking dish so that they all stand with their cuts facing up. Cover the container cling film and refrigerate for 5-6 hours.
After this time, a delicious tomato appetizer will be ready. Bon appetit!
The fastest recipe for preparing lightly salted tomatoes in a bag - video
An express method from the “guests on the doorstep” category. A real lifesaver in moments when there is absolutely no time for long cooking and salting. Checked, tested and very pleased with the result. Highly recommend.
This is where we’ll probably finish with lightly salted tomatoes. See you soon, new goodies will be coming soon!
This recipe is sure to please fans of tomato pickles. These spicy, aromatic tomatoes are also called “Armenians” and are a delicious appetizer. They turn out moderately salty and spicy. They are easy to prepare and very quick. All ingredients are easily available and can be found in every kitchen.
A few words about the varieties of this recipe
If desired, you can add a few buds of cloves and tarragon to the marinade. They will give the tomatoes an incredible aroma. Try cooking these lightly salted tomatoes with aromatic dill and garlic, and it will be love at first sight. I promise:)
According to this recipe, you can ferment not only ripe tomatoes, but also brown and even green ones. In this case, just keep them in the marinade a little longer. It turns out very tasty and healthy. These lightly salted tomatoes are stored in the refrigerator for a long time, and every day they only become tastier.
There are several options for how to cut Armenian tomatoes in order to stuff them. You can cut the vegetables in half without cutting a few centimeters to the end and put dill and garlic inside. You can also not completely cut off the top of the tomato. Place the filling there and cover with a cap. Do what is most convenient for you. The main thing is that the filling remains inside the vegetables.
Ingredients:
ripe fleshy small tomatoes 600 g
garlic 1 medium size head
hot pepper 0.5 pcs.
bay leaf 2 pcs.
black allspice 6 peas
coarse table salt 1 tbsp. l.
granulated sugar 1 tbsp. l.
table vinegar 9% 2 tbsp. l.
purified water 1 l
ground coriander 1 tsp.
small bunch of fresh dill
Number of servings: 6 Cooking time: 45 minutes
Feel free to multiply all ingredients by two. No matter how much you make, there will never be enough lightly salted tomatoes. Moreover, over time they only become tastier.
Recipe
Step 1: Prepare the marinade for the Armenians
Tomatoes stuffed with herbs and garlic should only be filled with warm marinade, at a temperature no higher than 40 degrees. If you pour hot marinade over tomatoes, their skins may burst and the vegetables will lose their shape and beauty. appearance. Therefore, first we will prepare the marinade, and while it is cooling, we will proceed with the remaining processes.
So, in a small saucepan or saucepan, mix the dry ingredients: table salt, ground coriander, white sugar. Add bay leaves and allspice peas. Pour the ingredients with a liter of purified water and put on fire. While heating, we will stir the marinade so that the granulated sugar and salt are completely dissolved in the water. When the marinade boils, turn off the heat and add table vinegar to the mixture. Stir and leave the marinade to cool.
Step 2: Mix garlic with dill
Wash and dry a small bunch of dill. Finely chop the greens. If desired, dill stems can be placed on the bottom of the dish in which the tomatoes will be pickled. Peel the head of garlic. Pass the garlic cloves through a press and mix with chopped dill.
Step 3: Preparing the Tomatoes
Wash and dry the tomatoes. Choose ripe, firm fruits without defects or dents. Using a sharp knife, make a cross-shaped cut on top of each tomato down to about half of the tomato.
Step 4: Stuff the tomatoes
Cut the hot pepper into thin rings. Now put a ring inside each tomato hot pepper. Using a teaspoon, put a little mixture of dill and garlic inside the tomato. Place the stuffed tomatoes, cut side up, in a saucepan or deep enamel bowl.
Step 5: Pour warm marinade over tomatoes
When the marinade has cooled sufficiently, carefully pour it over stuffed tomatoes. Cover them with a lid and put them in the refrigerator for a day.
Step 6: Submission
After 24 hours, the tomatoes can be tasted.
They go well with almost any dish: fried or boiled new potatoes, various cereals, pasta. And for fried meat dishes or aromatic kebab, this is simply an irreplaceable snack. Just what you need for a delicious dinner.
Bon appetit!
And here's another good idea— in addition to dill, add basil and cilantro to Armenian tomatoes. Just a lot, without regrets. This is something incredible! Such a long pleasant aftertaste and a slight “sharpness” remain. Words cannot describe it, you have to try it! I think I’ll make this cold appetizer my favorite.
Oh, this is a magical dish, and the brine turns out magical! And the best part is that even a beginner can cope with preparing such delicious tomatoes. So, my dear hostesses, if you have just recently gotten married, please your loved one with this savory snack. He will be amazed and delighted by your culinary skills! And if you are already experienced, but have never cooked lightly salted tomatoes in a pan, add my recipe to your collection. I'm sure you'll like it. So let's get started.
Lightly salted tomatoes: quick cooking recipe in a saucepan
Ingredients (for a 3 liter pan):
- 1.8-2 kg of tomatoes;
- Greens - to taste (parsley, dill, celery, one or the other);
- 1 small head of garlic (optional);
- 1 onion (also optional).
For the brine:
- 1 liter of drinking water;
- 15-20 pcs. black peppercorns;
- 5-6 pcs. bay leaf;
- 2 tbsp. l. coarse salt (heaped);
- 2 tbsp. l sugar (without slide);
- 4 tbsp. l. vinegar 9%
The basis of our recipe is, of course, tomatoes, and their choice must be approached responsibly. It’s good if they are approximately the same size, dense, elastic.
what kind of tomatoes to buy
Although the recipe is excellent for low-juicy greenhouse tomatoes, it can significantly “revive” them, after which they become not only completely edible, but also amazingly tasty.
Let's start processing the tomatoes. The recipe assumes that we will marinate tomatoes without skins. I don't always do this, though. Sometimes I even leave the tails on. My husband likes to eat a tomato by picking it up by the tail, which leaves behind “horns and legs,” that is, the tail and the skin. But many still prefer to remove the skin in advance, especially since such “naked” tomatoes will cook faster.
how to peel tomatoes
First, wash the tomatoes thoroughly. Then put it in a separate container and pour boiling water over it for a minute or two. Then add boiling water and transfer the tomatoes to a saucepan with very cold water(You can even add ice cubes to it for good measure, but this is not necessary). Let's hold them there for ten seconds and take them out. Now cut each tomato on top crosswise and easily remove the skin, like peeling a banana. If desired, also cut off the tail at the bottom. Or you can leave a “naked” tomato with a tail, so that it is more convenient to pick it up later.
If we cook without stems, then we cut out the stalk with the white part from below so that the tomato turns out very beautiful, almost velvety. And we do this with everyone.
Now prepare the brine:
- Pour clean drinking water into the pan, immediately add bay leaf, peppercorns, add salt, sugar and put on high heat.
- Bring to a boil, reduce heat. Let everything cook for about five minutes.
- Then turn off the gas, wait until it cools down a little (5 minutes), then pour in vinegar.
- While the brine is preparing, wash the greens, peeled onions and garlic. Cut the onion into half rings and the garlic into small pieces.
- Next we have variations. You can immediately put the tomatoes in the same pan, sprinkling them with washed herbs (or without it, as you prefer), chopped onions and garlic. Cover with a lid, leave until cool, then put in the refrigerator for at least a day.
- It’s better to marinate the tomatoes in a separate pan. Pour boiling water over it, put greens on the bottom. Place tomatoes and chopped onions on top.
- Fill with brine and sprinkle with chopped garlic. Close the lid, wait for the brine to cool, and put it in the refrigerator.
when to try
In just two days they will be ready. However, I admit honestly, we ate them much earlier, within a day. By this time they were already sufficiently salted. But in a couple of days, they will undoubtedly be even tastier.
As you can see, the recipe for quickly cooking lightly salted tomatoes in a saucepan is very easy and simple. True, it’s not always possible to find that many tomatoes at once, and you don’t want to take up the pan. For a small family I can recommend another great recipe.
Recipe for quick lightly salted tomatoes in a jar
Ingredients (per 1 liter jar):
- 500-600 g tomatoes (small or medium size);
- Greens to choose from – parsley, celery, dill (or the whole set at once);
- 2-3 cloves of garlic (optional).
For the brine:
- 500 ml of clean drinking water;
- 1 tbsp. l. coarse salt (heaped);
- 1 tbsp. l. sugar (without a slide);
- 2-3 pcs. bay leaf;
- 5 pieces. black peppercorns;
- 5-6 pcs. allspice peas;
- 1 tsp. paprika;
- 2.5-3 tsp. 9% vinegar (or 5 tsp 6% vinegar).
How to cook:
- Process the tomatoes as described above, removing the skin if desired.
- Wash the jar well and pour boiling water over it.
- Place the washed greens at the bottom of the jar, then the tomatoes.
- Prepare the brine in a saucepan on the stove: add all the ingredients except vinegar to the water and bring to a boil. Then remove the pan from the heat and add vinegar.
- Let's wait until the brine cools down a little, then pour it over the tomatoes in the jar.
- Sprinkle chopped garlic on top and close with a lid.
- After cooling completely, place the jar of tomatoes in the refrigerator.
These tomatoes are ready within a day.
You can also pour the tomatoes not with hot brine, but with brine that has already cooled to room temperature. True, the tomatoes will be ready for consumption a little later, in a couple of days, but they will turn out no less tasty.
But you won’t be afraid that the jar may accidentally burst when pouring. I know that this fear often haunts novice housewives, I was the same myself. Therefore, just in case, you can play it safe.
Not all ingredients, as you can see, are required - in the basic recipe you can do without greens, onions and garlic altogether. You can also add less peppercorns, depending on your taste. Our family loves garlic, so I try to add it wherever possible, and it goes well with lightly salted tomatoes. But I don’t always add onions – depending on my mood. And I often add a small hot pepper (or part of it). We love spicy things, what can we do!
Spices are also not all required. You can do without bay leaves if you don’t like them, or use less of them. But to give more spicy taste you can add a couple of clove buds.
As for the greenery, there is room for your imagination to run wild. You can put a whole set of herbs - whatever you like. We prefer to cook tomatoes with fresh parsley - we take twigs with leaves. We also don’t ignore dill. Once I added blackcurrant leaves to the brine - they gave the tomatoes a special refined taste and aroma.
You can also replace vinegar with lemon juice: 4 tablespoons per 1 liter of water. Or add citric acid: 1 teaspoon of acid per 1 liter of water. In short, there are a lot of options, and they are all win-win. But you can experiment, which turns marinating into an exciting process.
I would also like to note that the recipe for quickly cooking lightly salted tomatoes in a saucepan or any other suitable container provides that you will eat them just as quickly - within two to three days. Therefore, it is advisable to prepare exactly the amount that your family or guests can handle. Don’t let the goodness go to waste later! But for some reason I am sure that they will not stagnate for long. Bon appetit to you all!