Lightly salted tomatoes are just as frequent guests on the summer table as quick-pickled cucumbers. Having retained their appetizing, fresh appearance, ruddy tomatoes delight housewives and guests with their piquant taste and unique aroma. At the same time, preparing them is very simple, you just need to have freshly picked, strong vegetables, salt, spicy herbs on hand - and a little imagination! So, we remove a couple of dozen of the ripest and densest tomatoes from the garden - and start pickling!

Small vegetables are best suited for lightly salted vegetables, as they absorb brine and seasonings faster. It’s good if you give preference to sugar varieties: the taste of the finished tomatoes will be brighter and richer. Before cooking, rinse the tomatoes and herbs well in cold water, prepare clean three-liter jars and a large pan for boiling the brine (you will need it for the aspic version of pickling).

Lightly salted classic tomatoes
For one three-liter jar you will need:

• tomatoes - 1.5 kg;
  
• non-iodized salt - 4 tbsp. spoons;
  
• granulated sugar - 1.5 tbsp. spoon;
  
• black and allspice - 6-8 peas each;
  
• garlic - 8-10 cloves;
  
• black currant - 6-8 leaves;
  
• cherry - 5-6 leaves;
  
• dill on stems - 3-4 umbrellas;
  
• horseradish - 2 young leaves;
  
• water.
  

Salting technology:

1. Carefully place the tomatoes in the jar, placing cut garlic cloves, dill umbrellas and cherry and currant leaves between them.
   
2. Fill the container with water to the top, then pour the liquid into the pan: this amount of water will be needed to prepare the brine.
   
3. Place salt, sugar and pepper in a saucepan with water. Place on the fire, bring to a boil and boil for 5 minutes.
   
4. Cool the finished brine to 50-60 degrees and pour it into a jar. Close the container tightly with a lid and place in a cool, dark place for 2-3 days.
   

Lightly salted tomatoes are ready! By the way, if you are a fan of bell peppers, you can pickle a couple of peppers along with the tomatoes; this will significantly enrich the taste and give the vegetables additional aroma.

Lightly salted tomatoes in a bag
This recipe is good because tomatoes prepared in this way are ready to eat the very next day after pickling. In addition, the vegetables turn out to be very aromatic, with a pronounced, appetizing garlic flavor.
In order to pickle 1 kg of tomatoes, you will need the following ingredients:

• salt without iodine - 1.5 tbsp. spoons;
  
• garlic - 3-4 medium heads;
  
• greens and fresh dill seeds.
  

Preparation procedure:

1. Carefully cut out the stems of the vegetables; Make cross-shaped cuts on the underside of the fruit.
   
2. Chop the garlic and mix with finely chopped herbs or dill seeds.
   
3. Lightly stuff the tomatoes through the cuts with the spicy mixture.
   
4. Place salt mixed with sugar at the bottom of a plastic bag. Place tomatoes in a bag and mix with garlic-dill pulp and salt.
   
5. Tie the bag and place it in another, also tying it in a knot. This is necessary to create an air gap.
   
6. Place the bag of vegetables in a moderately warm place and shake every 4-6 hours. In a day you can treat yourself to delicious lightly salted tomatoes!
   

You can grind green tomatoes in the same way, increasing the cooking time to 5-7 days. It turns out very tasty and original!

Spicy lightly salted cherry tomatoes
Tomatoes prepared in this way will certainly appeal to fans of the “peppercorn”, because they have a peculiar pungent flavor. Required ingredients:

• cherry tomatoes - 1 kg (can be replaced with small sugar vegetables);
  
• water - 1 l;
  
• garlic - 1 medium head;
  
• non-iodized salt - 1.5 tbsp. spoons;
  
• granulated sugar - 1.5 tbsp. spoons;
  
• black and allspice - 6 peas each;
  
• cloves - 3-4 grains;
  
• bay leaf - 1 pc.;
  
• hot pepper
  

Salting technology:

1. Remove the stems of the tomatoes and make neat shallow punctures in the area where they grow using a toothpick.
   
2. Place half of the cut garlic cloves and a piece of hot pepper on the bottom of the jar; Place tomatoes on top. Sprinkle the remaining garlic over the vegetables.
   
3. Boil water, adding salt, sugar and dry seasonings. Boil for 5 minutes.
   
4. Cool the brine until warm and pour into a jar.
   
5. Cover the container with a napkin and place in a dark place for 2 days.
   

Lightly salted tomatoes prepared in this way will delight the most sophisticated gourmet; The main thing is to remember to cool them before serving. Bon appetit - and a good tomato harvest!

Delicious lightly salted tomatoes recipe for you, our dear readers. Lightly salted tomatoes in a jar 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 imperative to pour the tomatoes with warm brine, but not hot, so that the tomatoes do not burst, and the appearance 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

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

Bon appetit!

Lightly salted tomatoes in a jar

A delicious recipe for 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…

Reds tomatoes with herbs and garlic– an excellent snack for the whole family, which will take up space on the dinner table and will be an excellent addition to meat dishes and side dishes. You can prepare several jars of spicy salad and store them in the refrigerator under a plastic lid.

First, let's discuss what ingredients we need to prepare to cook tomatoes with herbs and garlic, photo the recipe will give you all the clues you need. We need to take 2.5 kilos of tomatoes, this is our main ingredient, but we also need to prepare products for the layer - these are two heads of garlic, two bunches of parsley, four pods of bell pepper and bitter to taste.

To make the salad pickle faster, you need to prepare a marinade: 100 ml of vegetable oil, the same volume of table vinegar, 100 g of sugar and two tablespoons of salt. As a result, you will get one three-liter jar, but we recommend preparing salads for the winter in half-liter or liter containers.

The tomatoes should be rinsed under running water, left in a colander to drain all the liquid, or placed on a towel. Next, the fruits must be cut into two halves, and larger ones into four.

It is necessary to wash and dry the parsley, remove seeds from the pepper and rinse. Pass the peeled garlic through a meat grinder, along with the rest of the ingredients.

Prepare the marinade in a deep bowl: mix sugar, salt, vinegar, sunflower oil. Mix all ingredients until the spices are completely dissolved.

Prepare the jars: wash them and sterilize them. Place tomatoes and vegetable mixture in them in layers, filling the jar to the very top. At the end you need to pour in the marinade. Cover with an iron lid and leave upside down until cool, this will take about 8 hours.

It is worth paying attention to the fact that their flesh is dense. You can prepare them in pieces or whole, stuffed with slices of garlic, adding dill, parsley and basil to taste. Ripe fruits can also be pickled in pieces, but they must have dense pulp.

Tomatoes with herbs and garlic: recipes

And if ripe and juicy tomatoes are the main product on our dinner table in the summer, then tomatoes with herbs and garlic, recipes which you know will be a great addition to holiday feasts. Be sure to prepare several jars so that your loved ones can enjoy the spicy salad. Pickled fruits will also come in handy if you decide to make soup or gravy, but don’t have tomato paste on hand.

In this recipe we will stuff the tomatoes with a garlic mixture, and add spicy herbs and ginger root, sugar, salt and pepper to taste. The greens need to be washed and finely chopped: you can take basil, parsley, dill. Some leaves can be left whole; they will serve as decoration when serving the salad.

Now you can start preparing the ripe fruits: wash them, cut them in half, and remove the core with a spoon. For a snack, you don’t need to take too large fruits, because it will be inconvenient to peel them, and the portion will be quite large.

The pulp should be placed in a separate bowl; you will use it to prepare the filling. The garlic must be peeled and chopped: cut into slices or grated. Ginger root also needs to be chopped, but here it is better to use a grater. In a plate, mix all the ingredients for the filling, adding chopped herbs, salt and sugar to taste.

Marinated is tasty and aromatic. Children can be offered them from the age of 7-8, but if you are preparing canned food for children, reduce the amount of hot ingredients so that the salad is not too spicy.

Tomatoes with herbs and garlic

There is another great recipe for How to cook tomatoes with herbs and garlic, to do this, buy a kilo of tomatoes, one head of garlic, dill, three tablespoons of salt and two tablespoons of sugar, one and a half liters of water, black peppercorns.

Lightly salted stuffed tomatoes can be prepared in liter jars and stored in the refrigerator. The fruits should be chosen small in size; they are ideal for stuffing. Using a sharp knife, you need to cut out the stalks, make a cross-shaped cut on the tomatoes, it should be deep enough to later place the filling there.

Quick pickled tomatoes with garlic and herbs will help you out in the summer, when fresh vegetables are already boring and you want something salty. It’s clear that at the beginning of summer, hardly anyone would want to deal with clogging and salting vegetables, but why not make salted tomatoes in a hurry?

Surely many of you know that tomatoes are simply a treasure trove of useful components and vitamins. Tomatoes contain such a rare vitamin as K, as well as A, B6, PP, E, B2 and many others.

As for useful components, tomatoes contain a large amount of mineral salts, iodine, magnesium, zinc, iron, and glucose. Tomatoes are especially useful for children, as they help strengthen the immune system quite effectively.

Medical research has shown that tomatoes contain a very powerful antioxidant - lycopene. An interesting fact is that in cooked form the beneficial properties are much higher than in raw form. Surprisingly, lycopene has a special effect - it fights cancer, this substance can prevent the growth and spread of cancer cells. This fact has been confirmed by numerous studies, making tomatoes one of the healthiest vegetables.

In addition to the fact that tomato is used to prevent cancer, the substances contained in it can fight already formed cancer cells!

The seeds contained in tomatoes also have beneficial properties. There is an opinion that they are able to thin the blood and prevent frequent cases of thrombosis. By the way, red varieties of tomatoes contain more useful elements than others and practically do not lose their healing properties when pickled or cooked.

In general, you need to eat tomatoes, but the main thing is not to overdo it with their consumption, because these vegetables have a reputation for being highly allergenic. And if you have already decided to quickly pickle tomatoes with garlic and herbs and treat yourself to freshly salted deliciousness, then stock up on the necessary products and open our recipe with step-by-step photos that will clearly demonstrate the cooking process to you.

Preface

Tomato is a crop that you can never get tired of. It is not only tasty, but also healthy. There’s just one problem: they can’t be eaten fresh all year round. Therefore, thrifty housewives preserve them for the winter by pickling, pickling or canning. Marinated tomatoes with garlic are one of the many ways to preserve the taste of summer for winter.

You can marinate tomatoes with garlic in different ways. It is very difficult to surprise anyone with pickled tomatoes today. Unless you just look for the original and . The garlic flavor adds a piquant spiciness to the tomatoes. That’s why many people love the recipe for pickled red vegetables with garlic. In moderation, such recipes will not harm your stomach.

1. The tomatoes must be ripe.
2. Tomatoes should be whole, elastic and without damage.
3. It is advisable to choose medium-sized fruits so that they easily fit into the neck of the jar. If you cut them, they may become soggy.
4. Many people take three-liter jars. This is not always practical unless your family consists of 10 people. Therefore, it is much more practical to take liter or one and a half liter jars.

2 Spices for marinating tomatoes with garlic

To improve the taste and to highlight the taste of tomatoes, you must use, in addition to garlic, various spices and herbs. Here are the main ones that will ideally highlight the flavor palette of pickled tomatoes.

1. Currant leaves.
2. Cherry leaves.
3. Horseradish. Both root and leaves can be used.
4. Parsley.
5. Dill.
6. Bay leaf.
7. Basil.
8. Thyme.
9. Coriander.
10. Tarragon.

Of course, not all of them are required. The main guide here is your taste and preferences.

3 Popular recipes for pickled tomatoes with garlic

Quick recipe for a spicy appetizer made from pickled tomatoes

There are many recipes that are called quick. We offer a really quick recipe. You can prepare this appetizer in 10 minutes and serve it in half an hour.

To prepare, you need to prepare the following ingredients:

• tomatoes – 300 grams;
• half a glass of sunflower oil;
• 3-5 cloves of garlic;
• greens: parsley, dill, black pepper;
• salt and sugar to taste.

Preparation

1. Wash and cut the ripe elastic fruits into 1 cm thick slices.
2. Squeeze the peeled garlic cloves through a garlic press.
3. Finely chop all the greens.
4. Prepare the marinade. To do this, pour vegetable oil into a deep plate, add salt, sugar and herbs to taste. You can use any spices you like, for example, mustard and basil or coriander would fit perfectly into the recipe. Stir the mixture.
5. Pour the resulting marinade over the sliced ​​​​circles.
6. Cover the container with tomatoes with a lid or cling film and place in the refrigerator.
7. The workpiece is ready. After half an hour you can serve it.

This recipe is suitable for a snack, but I am more interested in winter recipes.

Tomatoes with garlic "Southern"

This recipe is suitable for long-term storage of pickled tomatoes and will be a wonderful decoration for any winter feast.

Ingredients:

• 2 kg of tomatoes;
• 1-1.5 garlic heads;
• bay leaf;
• carnation;
• dill;
• black peppercorns;
• 9% vinegar;
• salt and pepper.

We prepare all ingredients to taste.

Preparation

1. Peel the garlic cloves. It is highly desirable that they are not very large.
2. Make indentations in the fruit with a knife.
3. Insert a garlic clove into the resulting funnel.
4. Prepare and sterilize jars.
5. Place the prepared spices at the bottom of the jar.
6. Place tomatoes in jars.
7. Prepare the marinade. The marinade should be without vinegar.
8. Pour boiling marinade over the tomatoes in the jars.
9. After 15 minutes, drain the marinade.
10. Add vinegar to the marinade and bring to a boil again.
11. Pour the resulting mixture into the jars.
12. Roll up the cans and wrap them in a blanket.

Recipe "Yummy"

You can marinate tomatoes with garlic using this original recipe. This winter preparation is one of those recipes where they become even tastier over time. If done correctly, they will not explode. The main thing is that they should not be exposed to direct sunlight. Harvesting for the winter has a rich, aromatic and sweetish taste. The tomatoes turn out sweet.

Ingredients:

• 1.5-2 kg of ripe sweet tomatoes;
• 1-2 medium heads of garlic;
• vinegar;
• salt and pepper;
• spices taste;
• marinade.

Step by step steps

1. Prepare the jar: wash under running water and sterilize.
2. Put a pot of water to boil. When it boils, add your favorite spices: pepper, coriander, bay leaf and other spices, a spoonful of vinegar.
3. Place the washed vegetables in a deep bowl.
4. Divide the peeled garlic cloves into cloves into approximately four parts, one clove.
5. Place tomatoes in jars up to the neck.
6. Place some garlic on top. There are four slices per liter jar.
7. Pour boiling water over and cover with a lid. Let the workpiece stand for 15-20 minutes and cool.
8. After the time has passed, carefully roll up the lid and roll the jar to evenly distribute all the marinade ingredients.
9. Place the jars in a dark place.
10. Cover with a blanket.

Marinated tomatoes stuffed with garlic

An original recipe for preparing tomatoes for the winter. This preparation is not only tasty, but also looks very original.

Preparation

1. Prepare a lot of greens. Be sure to have horseradish root and one carrot.
2. Prepare the jars.
3. Remove stems from tomatoes.
4. Slice the top of the tomatoes a little, but not all the way, to make a little book.
5. Cut the carrots and garlic cloves into thick slices.
6. Place several of these carrot and garlic slices inside each tomato.
7. Place spices and herbs in the bottom of the jars. This preparation has one big advantage: the jars do not have to be sterilized if there is not enough time.
8. Lay the tomatoes tightly on top of this, cut side up.
9. Pour in the marinade, per liter of which you need a tablespoon of salt, sugar and 70 ml of vinegar.
10. Roll up and store in a dark place.

Recipe “Tomatoes under the snow”

This recipe has an interesting look. In the jar, the preparation looks as if under snow, hence the name.

Ingredients:

• small tomatoes;
• two garlic heads;
• 1 tablespoon of vinegar for each 1 liter jar;
• any greens;
• marinade.

Marinade for preparation: one and a half liters of water, 100 g of sugar, a tablespoon of salt, a tablespoon of mustard powder.

Cooking steps

1. Sterilize jars and lids.
2. Place greens on the bottom.
3. Place washed tomatoes and herbs into jars.
4. Peel the garlic cloves.
5. Squeeze through a garlic press or use a blender. The main thing is that the garlic is very thoroughly mashed.
6. Pour boiling water over vegetables.
7. Prepare the marinade. Add sugar, salt, and ground mustard into boiling water. Let it simmer for a few minutes. Boil over low heat, as the mustard foams a lot.
8. Drain water from cans of tomatoes.
9. Add a tablespoon of vinegar to the jars.
10. Add a heaping tablespoon of garlic to each liter jar.
11. Pour the marinade over the tomatoes and garlic.
12. Close with a lid, maybe even a plastic one.
13. Cover with a warm blanket and let sit for a day.
14. Store for winter.

When the jars cool, the vegetables really look like tomatoes under the snow. This effect is created by the combination of garlic and mustard. Besides the fact that they are really tasty and sweet, they are also pleasing to the eye.

Tomatoes marinated with garlic- an easy way to treat your friends with something tasty. This preservation can be prepared in the summer season and stored all year round. And don't even worry about the tomatoes exploding. On the contrary, after standing in the pantry for a couple of months, they will become richer, more aromatic and piquant. The main thing is to choose ripe varieties of vegetables that have a sweetish taste, and then consider that the opportunity to treat everyone with something incredibly tasty is in your pocket.

Ingredients for making tomatoes marinated with garlic:

1. Ripe tomatoes 1.5 kilograms
2. Sugar 6 tablespoons
3. Salt 2 tablespoons
4. Acetic acid 70% 1 teaspoon
5. Medium sized garlic 1–2 heads
6. Boiling water 1–1.5 liters

Products not suitable? Choose a similar recipe from others!

Inventory:

Three-liter glass bottle, metal bottle cap, tablespoon, teaspoon, deep serving bowl, baking sheet, oven, oven mitts, cloth towel, kitchen sponge, dish detergent, deep bowl, stove, small saucepan with lid, kitchen utensils tongs, garlic press, plate, cutting board, kitchen knife, medium saucepan with lid, ladle, can opener, can opener, warm blanket

Preparation of tomatoes marinated with garlic:

Step 1: prepare a jar with a lid.

Before sterilizing the jar with a lid, you must rinse them thoroughly under running warm water. For this we need a special dish soap and a kitchen sponge. We carry out the procedure until the soapy liquid is gone. You can also run wet hands over the glass, and if it creaks, it means the container is already clean.
Immediately after this, place the jar on a baking sheet and place it in the oven, which we preheat to temperature 150 degrees. Keep the container there for as long as 10 minutes until its walls are completely dry. Immediately after this, using oven mitts, we take out a baking sheet and place the jar, neck down, on the kitchen table covered with a cloth towel.

At the same time, pour regular cold water into a small saucepan so that it fills the container about halfway, and put it on high heat. To make the contents boil faster, cover everything with a lid. Next, screw on the burner and carefully place the metal lid into the pan. Sterilize it in boiling water for 5-7 minutes. Then turn off the burner, remove the lid using kitchen tongs and place it next to the jar.

Step 2: prepare the tomatoes.

Wash the tomatoes thoroughly under running warm water and place in a deep bowl. Important: We make sure that the vegetables are all whole and not spoiled.

Step 3: prepare the garlic.

Place the head of garlic on a cutting board and, using a knife, separate it into cloves. Next, we clean them from the husks, lightly pressing them with the tip of the available equipment. We rinse the components under running warm water and place them back on a flat surface.

Using a garlic press, squeeze the garlic directly into a clean plate and set aside for a while.

Step 4: prepare tomatoes marinated with garlic.

Place the tomatoes in a jar so that the vegetables fill the container almost to the rim. Immediately after this, pour boiling water over everything and cover with a lid. Let the components sit for a while 10 minutes.
Next, holding the jar with the lid using oven mitts, pour the hot water into a medium saucepan. Attention: We do this with great care so as not to get burned. Add salt and sugar to the container with the liquid and place the container on high heat. Bring the contents to a boil, covering everything with a lid. Immediately after this, turn off the burner and proceed to canning.
Place chopped garlic in a jar and pour in acetic acid. Now, using a ladle, add the hot marinade here and tightly close the container with a lid. Using a can opener, roll up the tomatoes and garlic and without hesitation put the can upside down in some secluded place. We wrap the preserved food in a warm blanket and wait for it to cool completely. Thanks to this process, it will be possible to determine whether the container is leaking air somewhere and whether liquid is leaking. If everything is in order, then we put the preserved food in a pantry or cellar, where there is no direct sunlight, and store it until the right time.

Step 5: serve tomatoes marinated with garlic.

When the time comes (for us it sometimes comes within a week), we take out a can of tomatoes from the pantry and, using a can opener, open the lid. Using a tablespoon, we take out the pickled vegetables from there and transfer them to a deep bowl. But you can enjoy such delicious juicy tomatoes at the dinner or holiday table along with fried potatoes, baked meat and vegetables and other dishes of your choice.
Bon appetit everyone!

For one three-liter jar you will need 2 tablespoons chopped garlic;

You need to put the tomatoes in still warm sterilized jars, so we clean the containers shortly before canning;

To prepare delicious tomatoes, try to choose fleshy, sweet varieties and spicy (not young) garlic;

You can store such preservation for at least the whole year, the main thing is that the rays of the sun do not fall on it.

Now it's time to cook lightly salted tomatoes, right? Where would we be without them, right?

In my opinion, cucumbers and tomatoes are “pure classics” of our Russian cuisine, what do you think?

So, as usual, I’m sharing what I did myself and what I was pleased with as a result.

From this article you will learn:

Instant lightly salted tomatoes - the most delicious recipes

Lightly salted tomatoes in a saucepan - cook in brine

They prepare in no two days. Very convenient, fast, simple, and most importantly – it turns out delicious!

We will need:

• (eight small pieces),
• dill and parsley,
• hot pepper and allspice,
• bay leaf,
• garlic,
• sugar (tbsp),
• salt (teaspoon),
• water (approximately one liter).

Take any container convenient for you. You can use a jar, you can use a pan, you can use a bowl.

I like to do it in a saucepan, I don’t like taking it out of the jar... You pick around, pick around there... you remember all the tomatoes, as usual... But you do it the way that is most convenient for you.

So, how to cook:

1. Wash the tomatoes, cut them in half,
2. Cut the garlic into “petals” or crush in a garlic press,
3. Place half of the prepared herbs, garlic, pepper, bay leaf in the bottom of the container,
4. Place prepared tomatoes on top.
5. Prepare the brine (boil water with sugar and salt) and immediately pour the hot brine over the tomatoes.
6. Place the rest of the greens on top and press down with a “weight.” For this purpose, I use a jar of water placed on a plate.
7. Cover your “structure” with gauze to prevent dust from getting in there and leave it at room temperature (you can do it right on the kitchen table) for two days.

After two days, take it out and try it!

Place the remaining tomatoes in the refrigerator.

Lightly salted tomatoes in a bag

The following recipe is from the category of “quick cooking”.

These are lightly salted tomatoes cooked in a bag. The most excellent snack, I tell you, friends!

Fast, simple, tasty. There is no need to use any dishes or prepare the brine... Once - and you're done! Grace!

As usual, I’m sharing my “trick”: I add a little more cucumbers and bell pepper to these tomatoes. This makes them even tastier! Try it!

So we need:

• About one kilogram of tomatoes,
• If you use sweet (bell) peppers and cucumbers, then there are 3-4 of them, no more, depending on their size and your taste,
• One whole head of garlic (this is my taste, if you are not a fan of the spicy garlic taste - no problem, add less!),
• Greens (dill, parsley, cilantro) – the more, the better
• Salt (adjust to your taste)
• Ground black pepper.

Preparation:

1. Use a strong and durable bag for this purpose. I use it with a zip fastener, it's very convenient!
2. Wash all the vegetables and herbs thoroughly, cut the vegetables as you like (I cut them very, very large, it turns out beautifully, and there will be no vegetable “porridge”).
3. Place vegetables and herbs in a bag, add chopped garlic, salt, black pepper,
4. Tie (zip) the bag and gently shake its contents so that all the ingredients are mixed together,
5. Place the bag in the refrigerator for a day, remove it periodically and turn it over so that the brine soaks the vegetables evenly.

If you want the tomatoes to cook faster, then you don’t need to put the bag in the refrigerator, leave it at room temperature, and in a few hours you will be able to eat lightly salted instant tomatoes!

My advice to you: If you don’t finish all the tomatoes at once (although I don’t think so... they are so tasty!), then it would be best to remove them from the bag and put them in a jar or other container.

I noticed that if you continue to store them in a bag (even in the refrigerator!), then they seem to “suffocate” or something... That is, they become lethargic, ugly, tasteless and... nothing, in general...

Lightly salted cherry tomatoes - recipe

I love this recipe! Cherry tomatoes themselves have an interesting taste, and lightly salted ones are even tastier! And we will add more herbs and garlic to them... mmm... a fairy tale!

And these tomatoes look very beautiful; they will be a decoration for any table.

Well, I’m completely silent about the fact that they go perfectly with absolutely ANY dish...

We will need:

• Cherry tomatoes - take 500 grams,
• , parsley - a large bunch,
• Garlic - according to your taste, I take three cloves,
• Salt, ground black pepper.

So, let's prepare:

• Wash the tomatoes and greens, chop the greens finely and chop the garlic.
• Then, to ensure that it is well salted, we pierce each tomato in several places with a toothpick (you can make a cross-shaped cut in the place where the stalk is).
• Place the tomatoes in a bowl, add herbs, salt, pepper, garlic, and mix thoroughly.
• Now cover the bowl with film and leave at room temperature for a couple of hours, stirring its contents occasionally.
• After which we put the bowl in the refrigerator overnight, no less.

By the way, you can immediately cook your “cherries” in a bag, if that’s convenient for you!

Serve them well and just like that, and pour a little vegetable oil on top; olive oil works great here.

For greens, I like to add basil and rosemary to these tomatoes, they are sooooo fragrant!

Just don’t overdo it, basil and rosemary have quite a strong aroma and taste, and I can easily “overwhelm” all the charm of this dish!

Another “trick” for those who love a spicy taste: add soy sauce instead of salt - it turns out to be a very cool taste!

And yes, such lightly salted tomatoes can be prepared from ordinary ones, if you don’t have “cherry” tomatoes on hand.

Don't be upset. And feel free to cook from what you have! From experience, pink tomatoes in this recipe are also very good!

Lightly salted tomatoes with mustard

Another recipe for lovers of spicy taste is lightly salted tomatoes with mustard.

Everything, as usual, is quite simple:

• It is necessary to prepare the tomatoes (it is better to take small ones): wash them and cut them in the area of ​​the stalk with a “cross”, you can make several punctures with a toothpick near the stalk,
• Place the tomatoes in a container (a glass jar will do) along with garlic, spices, herbs,
• Sprinkle salt, sugar and mustard powder on top (depend on your taste) and pour boiling water over it all.
• Tie a container with tomatoes on top with gauze and leave at room temperature.
• That's it! As a result, you will get delicious “mustard” tomatoes

The fermentation process takes three to four days, but it can be less, it depends on the size of your tomatoes.

Therefore, take out one thing in a couple of days, try it to your liking, is it ready?

How to cook quick lightly salted tomatoes - video

I also advise you to watch this video, here you will find a very large selection of recipes for preparing lightly salted tomatoes.

These are the recipes I offer you today, friends.

Write in the comments your recipes and “tricks” for preparing lightly salted tomatoes, I will be very interested!

Cook with Pleasure and Be Healthy!

Alena Yasneva was with you, goodbye everyone!

Every housewife has her own signature recipe for lightly salted tomatoes. If you haven’t got one yet, then it’s time to experiment and find your favorite option that everyone at home will be absolutely delighted with.

To prepare lightly salted tomatoes, try to choose fruits of the same size. The tomatoes should be medium. Fruits that are too large may not be salted properly. A good option would be tomatoes of the lady's finger, Adam's apple or other varieties.
The process of pickling tomatoes takes longer than pickling cucumbers. You can speed it up if you know a few life hacks. For example, you can prick the tomatoes with a toothpick or make several cross-shaped cuts.
Salt the tomatoes in a wide saucepan. This should be done because the tomatoes can be laid out in one layer and not on top of each other. This way they won’t get wrinkled, but will remain appetizing and cute.
Lightly salted tomatoes should be stored in the refrigerator, especially in hot summers. Otherwise, the tomatoes can quickly turn sour and mold.

Lightly salted tomatoes in a bag

At home, tomatoes can be pickled in a bag. They will salt in their own juice, so be sure to make several small cuts on each of them. The entire process will take approximately 2-3 days.
Ingredients:
Tomatoes 1 kg
Salt 1 tbsp. l.
Sugar 1 tsp.
Garlic 4 cloves
Dill 1 bunch
The tomatoes should be washed and dried, trim the stalks and make cross-shaped cuts on each side. Place the tomatoes in a plastic bag. Add salt, sugar, chopped garlic and chopped herbs to the bag. Tie the bag with tomatoes tightly and shake it gently. Transfer the bag to a saucepan. Leave the tomatoes at room temperature for 2-3 days. Then transfer to a container and put in the refrigerator.

Lightly salted tomatoes with horseradish

Horseradish will add an amazing piquancy to lightly salted tomatoes. This option will especially appeal to thrill-seekers. The rich taste of this snack will not leave them indifferent.
Ingredients: Tomatoes 1 kg Water 1.5 l Salt 3 tbsp. l. Sugar 1 tbsp. l. Garlic 1 clove Horseradish 1 root and leaf Bay leaf 2–3 leaves Black pepper 5–7 peas Dill 3–5 sprigs Method of preparation: Wash vegetables and herbs, make punctures in each tomato with a fork or toothpick. Place sprigs of dill, horseradish leaf, chopped garlic and tomatoes on the bottom of the pan. Prepare the brine. To do this, dissolve salt and sugar in water, add bay leaf, peppercorns and horseradish root, cut into slices. Boil the brine. Pour the brine over the tomatoes, cover the pan with a lid. Leave the tomatoes at room temperature for 2-3 days. Place in the refrigerator.

Lightly salted tomatoes with garlic and herbs

Garlic and herbs are win-win additions to lightly salted tomatoes. We tell you how to prepare this homemade snack.
Ingredients:
Tomatoes 10 pcs.
Water 1 l
Garlic 6–7 cloves
Salt 2 tbsp. l.
Sugar 1 tbsp. l.
Parsley 1 bunch
Chop the greens and chop the garlic. Stir. Wash and dry the tomatoes. Make cross-shaped cuts on both sides. Add the herb and garlic filling to the resulting cuts. Move the tomatoes into a saucepan. Dissolve salt and sugar in water. Pour the resulting brine over the tomatoes. Cover them with a plate, and place a jar of water or other pressure on top. Keep for 1.5 days at room temperature, and then put in the refrigerator for another couple of days.