Quick and Flavorful Herb and Garlic Stuffed Tomatoes

Spicy, most aromatic and amazingly delicious! Everyone will like instant tomatoes stuffed with herbs and garlic. This is a versatile appetizer that you can prepare a day in advance. The dill filling with spices makes it slightly spicy and incredibly appetizing.
cook time: 24h
Freya Ashford
Quick and Flavorful Herb and Garlic Stuffed Tomatoes

Nutrition Facts (per serving)

17
Calories
3g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic (one head) 35 g
Tomatoes 7 pc
Salt 1 tbsp
Sugar 1 tbsp
Ground coriander 1 tsp
Water 1 l
Pepper (spicy) 5 g
Bay leaf 2 pc
Peppercorns 6 pc
Vinegar (9%) 2 tbsp
Dill 15 g

Recipe instructions

Step 1

Step 1
How to make tomatoes stuffed with herbs and garlic quickly? Very simple! Prepare the products according to the list. Which tomatoes are better to take? Firm, ripe tomatoes are perfect; they hold their shape well and look very appetizing when cooked. For the recipe I used 3 pods of hot chili peppers, if you have fresh hot peppers available, you can use them.

Step 2

Step 2
First, make the brine. Place salt, sugar and ground coriander in a small saucepan or saucepan. Add bay leaves and peppercorns (I used allspice).

Step 3

Step 3
Pour in 1 liter of water and put on fire. Bring to a boil; when the salt and sugar are completely dissolved, remove the pan from the heat.

Step 4

Step 4
Pour in the vinegar, mix everything and leave until it cools completely (about 40 degrees).

Step 5

Step 5
Remove the stems from the tomatoes. Wash the tomatoes and dry with napkins.

Step 6

Step 6
Make a cross-shaped cut on each tomato about halfway through.

Step 7

Step 7
Peel the garlic and rinse.

Step 8

Step 8
Wash the dill, dry and chop finely. To pickle tomatoes, you can use only dill or take a mix of fresh herbs from parsley, basil and cilantro.

Step 9

Step 9
Grate the garlic on a fine grater or pass through a press. Add to greens.

Step 10

Step 10
Mix thoroughly.

Step 11

Step 11
If you have fresh hot pepper, cut it into thin rings. If the chili pepper is dry, chop it with a knife, as in the photo.

Step 12

Step 12
Place a ring of hot pepper or a pinch of dry chili into each tomato. Next, add the dill-garlic mixture. Use a teaspoon for convenience.

Step 13

Step 13
Place the stuffed tomatoes in a deep container of suitable size.

Step 14

Step 14
Fill with warm brine. Cover with a lid or cover with cling film and place in the refrigerator on the bottom shelf for a day.

Step 15

Step 15
After 24 hours, the instant stuffed lightly salted tomatoes are ready, you can take the first sample.

Additional rubrics

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