Brown tomatoes in Armenian





green tomatoes 1.5 kilograms
garlic 1 piece
hot pepper 1-2 pieces
basil 1 beam
cilantro 1 beam
parsley 1 beam
bay leaves 2 pieces
salt 0.5 cups
water 2.5 liters


Instead of green tomatoes, you can use brown, the taste of the finished dish will not spoil. First, prepare spicy stuffing for tomatoes: clean garlic, finely cut or skip through the press. Hot pepper mine, remove seeds and finely cut, fresh herbs (basil, cilantro, parsley) as my and chop as finely as possible with a sharp knife.
Tomatoes sort out, wash and on each of them make a deep transverse incision on reaching a little before the end of the (1-2 cm) to the tomato does not fall apart.
Stuffing should be laid inside the tomato, distributing it evenly. To do so with all the tomatoes and then laid them in a prepared barrel (if he is not at hand, you can do the usual enameled pan). Stack fruit should be more tightly as possible.
Prepare the brine: water, bring to a boil, add salt and fall asleep bay leaf. Cook for 1-3 minutes, then remove from the heat and give the brine to cool. Cold brine, pour the tomatoes, they should be completely covered by a layer of liquid. Cover with the top plate, which set a small burden. Tomatoes can be eaten within 4 days. This preform is well kept in a cool place.

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